Turkey Chili

Ingredients: 1/4 cup extra virgin olive oil 4 large cloves garlic, smashed, peeled and chopped 2 large poblano chiles, stemmed, seeded and diced 1 celery stalk, chopped 1 large onion, chopped 1 1/2 pounds ground turkey (dark meat) 1 T all purpose flour or corn meal 4 T tomato paste 3 T chili powder 1 T ground cumin 2 teaspoons (packed) dark brown sugar 1 teaspoon dried Mexican oregano, crushed kosher salt and freshly ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cups low-salt chicken broth (preferably organic) One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips, and/or pico de gallo, and/or sour cream Preparing the chili: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper. Serves 4

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Short Rib Chili with Polenta

Ingredients for chili: 3 pounds meaty short ribs, on the bone kosher salt and freshly ground black pepper One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces 1/4 cup extra virgin olive oil 6 large cloves garlic, chopped 1 large red onion, chopped 1 T freshly ground cumin 1 T dried Mexican oregano 1 cup beef broth 2 T dark agave 1 teaspoon instant espresso coffee one 15 to 16-ounce can black beans, rinsed and drained Optional: adobo sauce, from can of chipotle chiles, chopped green onions, polenta, coarsely grated bittersweet chocolate (Lindt brand preferred) Garnishes: lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos * * * * * Ingredients for the polenta: 2 1/2 cups low-salt chicken broth (preferably organic) 2 T unsalted butter kosher salt 1 cup polenta or regular cornmeal 1 cup frozen corn kernels, thawed Preparing the chili: Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions. Ladle chili over polenta. Sprinkle generously with chocolate. Serve with the garnishes and warm corn tortillas. * * * * * Preparing the polenta: Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired. Serves 4 to 6

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Curried Chicken And Biscuits

Ingredients:
1 whole chicken breast, roasted and cubed
1 carrot, sliced
1 medium onion, chopped
2 T extra virgin olive oil
3 T all purpose flour
2 cups of chicken stock
1/2 cup frozen peas
6 to 8 cremini mushrooms, sliced
2 T red curry paste
1/3 cup of coconut milk
1/3 cup of chopped cilantro
juice of half a lime
salt and freshly ground pepper

herbed biscuits or dumplings

Garnish: Dry roasted peanuts or cashews, chopped
* * * * * *

Ingredients for dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk

Optional: Ground coriander and/or ground ginger, chopped cilantro

Preparing the pot pie:
Saute the onions and carrots in the olive oil, season with salt and pepper until soft.

Add the flour and saute a few minutes to cook out the rawness. Add the chicken broth and heat until it starts to thicken.

Add the red curry paste and coconut milk and stir until incorporated.

Add the mushrooms and peas and cook for a few more minutes.

Add the chicken, cilantro and lime juice just to heat a few minutes before serving.

Cut a biscuit in half and ladle some of the stew over the bottom half of the biscuit. Top with the other half of the biscuit, garnish with a few more cilantro leaves, chopped nuts, and serve.

* * * * *

Preparing dumplings:
Combine ingredients. Drop by teaspoonfuls on top of boiling stew. Cover tightly and steam for 12 minutes.

Serves 3

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Roman Chicken

Ingredients:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 T fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 T capers
1/4 cup chopped fresh flatleaf parsley leaves

Preparing the chicken:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Serves 6

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Baked Chicken And Wild Rice

Ingredients
6 T unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme
1 bay leaf 2 T salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 T dark brown sugar
1 cup cranberries, fresh or frozen
2 T chopped fresh rosemary leaves
1/4 cup bread crumbs
salt and freshly ground black pepper
5 ounces button mushrooms, quartered, (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 teaspoon ground cinnamon
2 cups shredded Gruyere cheese

Preparing the chicken and rice:
Preheat the oven to 375 degrees F. Butter a 9-inch by 13-inch casserole dish.

In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes.

Serves 8

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Lasagna

Ingredients:
12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded parmesan cheese (about 3 ounces)

Preparing the lasagna:
Fill a 9-inch by 13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

* * * * * * *

Preparing the sauce:
Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees F. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes before cutting and serving

Serves 8

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Baked Chicken and Sun-Dried Tomato Penne

Ingredients:
6 T butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated parmesan cheese(4 ounces)

Preparing the baked penne:
Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Serves 8

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Chicken Curry Pot Pie

Ingredients for the buttermilk pie dough:
3 1/2 cups all purpose flour, or as needed
2 teaspoons kosher salt
3 1/2 teaspoons baking powder
11 T very cold unsalted butter, cut into 1-inch cubes
1 1/4 cups buttermilk

* * * * * *

Ingredients for chicken curry:
2 T canola oil
2 1/2 pounds bone-in chicken thighs, skin removed
1/4 cup Madras curry powder
2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed
3 white onions, cut into 3/4-inch dice
1/2 to 3/4 cup fish sauce
4 large carrots, peeled and cut into
3/4-inch dice
3 large Yukon Gold or baking potatoes, peeled and cut into
3/4-inch dice
1 1/4 cups coconut milk.

Preparing the pie dough:
In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.

Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.

* * * * * * *

Preparing the chicken curry:
Have ready five 24-ounce oval (or 7-inch round) gratin dishes.

Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.

Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.

* * * * * * *

Assemblying the pie:
Heat oven to 425 degrees F. Divide the dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.

Serves 5

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Chicken Enchiladas Suiza

Ingredients:
4 medium poblano peppers
2 T extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock
salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
raw red onion rings, for garnish

Preparing the chicken enchiladas suiza:
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

Serves 4

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Braised Pork With Grilled Scallions [Brasato di Maiale)

Ingredients for marinade:
1/2 cup olive oil, plus 1/3 cup olive oil
1 medium yellow onion, thinly sliced, plus 1 yellow onion, finely chopped (red onion, Walla Walla, sweet Texas, etc., may be substituted)
1 small carrot, sliced
1 rib celery, sliced
1 T fine sea salt
10 cloves garlic, crushed, plus 4 cloves, crushed
2 bay leaves
2 T fresh rosemary, finely chopped
12 juniper berries, crushed
1 bottle good red wine
4 pounds pork shoulder, cut into 3-inch chunks
3 ounces pancetta, finely chopped
2 cups white wine
1 cup sugar
1/2 cups red wine vinegar

Optional: Fresh sliced carrots and other vegetables (green beans, turnips, etc.)
* * * * * *

Ingredients for grilled scallion salad:
3 bunches scallions
extra virgin olive oil
1 lemon
salt and freshly ground black pepper

Preparing the pork:
In a bowl, combine 1/2 cup olive oil with the sliced onion, carrot, and celery. Add the salt, crushed garlic cloves, bay leaves, rosemary, juniper berries, and the bottle of wine. Place the pork in a non-reactive bowl and cover with the marinade. Marinate for 3 days, refrigerated, stirring twice a day.

Remove the meat from the marinade.

In a large casserole, heat the remaining olive oil, then add the pork pieces and pancetta to sear on all sides, working in batches, and removing the meat once it is seared. Add the chopped onion and remaining garlic to the pan, and cook until just softened. Add the marinade and scrape the bottom of the pan with a wooden spoon. Add 2 cups wine and the pork and bring to a simmer. Cook over low heat, partially covered, for 90 minutes, or until the meat is very tender.

Remove the meat and keep it covered.

In a small saucepan, heat the sugar over high heat until it melts and turns golden. Remove from the heat and add the vinegar. Pour this mixture into the sauce and heat through. Serve the pork with the sauce spooned over. Encircle the pork with the grilled scallion salad. Drizzle fresh extra virgin olive oil over the top and a little squeeze of fresh lemon juice.

* * * * * * *

Preparing the grilled scallion salad:
Drizzle the scallions with olive oil. Grill for 1 minute. Squeeze 1/2 lemon over scallions and grill for 2 more minutes. Season with salt and pepper. Remove the scallions from the grill and toss with the rest of the lemon juice.

Serves 8

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Braciole

There is only one meat for the real braciole: A very lean cutlet of beef tenderized with a heavy meat pounder. The secret to great braciole is its fillings.

Ingredients for the Neopolitan pasta sauce:
3 pounds of chuck, blade or other inexpensive beef or veal, tied in a roll
10 pounds medium yellow onions, finely sliced
1 small to medium carrot, finely sliced
1 small rib celery, finely chopped
3 teaspoons salt
4 rounded T finely cut parsley
4 T bacon drippings, or canola or other vegetable oil
4 T canola or other vegetable oil
4 T extra virgin olive oil
1 cup dry white wine
4 ounces parmigiano reggiano
freshly ground black pepper, to taste

* * * * * * *

Ingredients for the braciole:
6 pieces of beef
3 ounces pine nuts
3 ounces dark seedless small raisins or currants
3 ounces mozzarella (firm, not fresh)
3 ounces prosciutto
3 ounces fresh bread crumbs
chopped Italian parsley
salt and freshly ground pepper

Preparing the sauce:
Pour 4 tablespoons of canola or other vegetable oil into the pot, followed by all the onions. Cook at a medium heat and keep turning until all onions are beginning to become translucent.

In a cast-iron frying pan, heat up the bacon drippings until they're almost smoking. Now place the beef roll in the pan and turn it until it is forms a light brown crust all the way around.

Remove the beef roll from the pan and place into the onion pot, covering the beef with onions and pouring the beef and bacon drippings into the pot. Deglaze with a little dry white wine if necessary. Turn to a medium-low simmer so that the juices from the beef and onions don't evaporate and leave the pot dry. Add a bit of water throughout the process if necessary. Simmer gently for 6 to 8 hours, taking care not to burn the sauce.

About one hour prior to eating, remove the beef roll and set it aside to rest. Stir the carrots and celery into the sauce.

About 15 minutes before eating, add the parsley and wine and shred the beef roll and stir back into the sauce.

About 3 minutes prior to serving, add all the salt and pepper as well as the extra virgin olive oil. Stir and ladle it over pasta. Grate parmigiano to cover the sauce with a layer of cheese and pop under the broiler for a couple of minutes, just enough to melt the cheese.

* * * * * * *

Preparing the braciole:
Combine the filling ingredients and spread them over the pounded beef tenderoin cutlets. Roll up tightly and secure with toothpicks or tie with string.

Brown the braciole in a couple of tablespoons of extra virgin olive oil until they are golden to dark brown all around, ends included. Cover them in a big pot of Neopolitan pasta sauce and simmer for 4 to 8 hours.

Serves 6

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Cassoulet

Ingredients:
3 T olive oil, divided
8 ounces loose or bulk hot Italian sausage
8 ounces slab bacon, cut into lardons
1 medium onion, diced
3 medium carrots, diced unpeeled
2 stalks celery, diced
4 cloves garlic, smashed
1 medium zucchini, diced
1 (14 1/2 ounces) can diced tomatoes
1 T fresh thyme leaves
1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
3 cans (15 1/2 ounces) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
2 pieces duck confit leg and thigh
1 cup bread crumbs
3 T butter, melted
3 T chopped fresh flatleaf parsley
salt and freshly ground black pepper

Preparing the cassoulet:
Preheat the oven to 350 degrees F.
In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.

Serves 4 to 6

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Ground Lamb Casserole [Pastitsio]

Ingredients for the pasta and meat:
1 pound dried penne or ziti pasta
1 T butter
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 6-ounce can tomato paste
1 teaspoon ground cinnamon
1 T dried oregano
1/2 teaspoon ground sumac (optional)
1 teaspoon dried mint (optional)
2 cups water
6 ounces crumbled feta

* * * * * * *

Ingredients for the cheese sauce:
6 T butter
1/2 cup all purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese

Preparing the casserole:
Cook the pasta according to package directions, drain and reserve. Stir in the butter to prevent sticking.

In a large saucepan over medium heat, cook the lamb until no longer pink, breaking it into pieces, about 8 minutes. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Transfer to a colander and shake well to drain the fat. Return the lamb to the pan, add the wine and cook over medium heat until most of the liquid has evaporated. Stir in the tomato paste, cinnamon, oregano, (sumac and mint if using) and 2 cups of water. Simmer, stirring occasionally, until thickened, about 15 to 20 minutes. Season to taste with salt and pepper. Set aside to cool.

* * * * * * *

Preparing the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour until incorporated, about 30 seconds. In a slow steady stream, whisk in the milk until there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a spoon, about 5 to 7 minutes. Stir in the cayenne and the parmesan.

When ready to cook, preheat the oven to 350 degrees F.

Add the pasta to the lamb mixture and stir to combine. Toss in the feta and combine. Spoon the mixture into a greased 9- by 13-inch baking dish. Spread the cheese sauce over the pasta mixture, smoothing the top with a spoon. Bake until browned in spots, 35 to 40 minutes. Remove from the oven then allow to cool for about 15 minutes before serving.

Serves 8

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Short Rib Ragu

Serve over polenta or rigatoni pasta.

Ingredients:
5-6 pounds bone-in short ribs
kosher salt and freshly ground black pepper
1 T bacon fat, lard or oil
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 large cloves garlic, finely chopped
2 T tomato paste
1 T anchovy paste
1/2 bottle full-bodied red wine
14 ounces fire-roasted whole tomatoes and juice
1 T Dijon mustard
3 to 4 dashes Worcestershire sauce
1 ounce dried porcini mushrooms
1 teaspoon dried thyme
1 teaspoon dried oregano
1 large sprig rosemary, leaves chopped
2 bay leaves
chicken stock or water

gremolata

* * * * * * *

Ingredients for gremolata:
1 large clove garlic, minced
1 large lemon, zest only
1/4 cup parsley, finely chopped
1/2 teaspoon salt
1 teaspoon olive oil


Preparing the gremolata:
Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.

* * * * * * *

Preparing the short rib ragu:
Preheat oven to 350 degrees F. Soak dried mushrooms in 2 cups boiling water.

Season ribs well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside.

Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.

Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.

Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then put parchment paper or aluminum foil down over the top of the meat and vegetables, cover pot tightly with lid and braise in oven for at least 3 hours or until ribs are fall-apart tender.

Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.

Refrigerate overnight. The next day, remove additional fat from the surface before reheating.

Serves 8 to 10

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Roast Pork (or Beef or Lamb) With Balsamic-Glazed Potatoes & Onions

This recipe works with beef or lamb, too.

Ingredients for the pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
salt and pepper
2 T freshly ground fennel seeds
3 1/2-pound boneless rolled pork loin, skin off, fat scored in a crisscross pattern
olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

* * * * * *

Ingredients for the potatoes and onions:
3 1/2 pounds medium-sized waxy potatoes, peeled and quartered lengthwise
olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups balsamic vinegar
sea salt and freshly ground black pepper

Preparing the pork:
Preheat the oven to 400 degrees F.

Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the herbs and seasoning stick to it.

Put a roasting pan just big enough to fit the pork in on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down. Sprinkle any flavorings remaining on the board over the top of the pork. When the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom rack of the oven for 1 hour, basting it halfway through. For the last 20 minutes of cooking, you may need to cover the pork to stop it coloring too much.

In another roasting pan just large enough to layer the potatoes, heat it on the stove. When hot, pour a couple of tablespoons of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar. Season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

After 1 hour, prick the meat -- If the juices run clear, it's done. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the fond off the bottom. Season if necessary. Pass through a sieve into a serving pitcher and serve alongside the pork and drizzle over the top.

Serves 6

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Julia Child's Beef Bourguignon

Ingredients:
1 6-ounce piece of chunk bacon
3 1/2 T olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
salt and pepper
2 T flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 T tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 T butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Preparing the beef bourguignon:
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Serves 6

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Chicken Tikka Masala Over Basmati Rice

Ingredients for the marinade:
6 cloves garlic, minced
2 T ginger, minced
2 cups yogurt
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon turmeric, ground
1 T fenugreek leaves
juice of 2 limes
1 T salt
2 T olive oil

* * * * * * *

Ingredients for the chicken tikka masala:
4 pounds of boneless/skinless chicken breast, cubed
2 cups red bell peppers, large dice
2 cups zucchini, large dice
2 cups eggplant, large dice
2 cups summer squash, large dice
2 cups onion, large dice
1 cup chopped cilantro
1 cup toasted cashews

* * * * * *

Ingredients for the rice:
3 cups Basmati rice
4 1/2 cups water or stock

* * * * * *

Ingredients for the sauce:
6 roma tomatoes
1/2 cup cashews
3 T olive oil
garam masala:

• 2 T olive oil
• 2 cinnamon sticks
• 5 whole cloves
• 5 cardamom pods
• 2 teaspoons whole mace
• 3 bay leaves

2 T cumin seeds
1 large onion, small dice
2 teaspoons salt
1 teaspoon ground turmeric
1 T cumin powder
1 T ground coriander
1 T garlic, minced
1 T ginger, minced
1 cup water or chicken stock

Preparing the marinade:
Mix all ingredients together.

Cut all chicken and vegetables into equal large bite-sized pieces. Divide marinade into two portions and pour one half over the chicken and the other half over the vegetables and set aside for 15 to 30 minutes.

* * * * * *

Preparing the chicken tikka masala:
Preheat grill or oven to 400 degrees F.

Grill marinated chicken first and cook until done. Remove and set aside. Then grill marinated veggies and cook until just done or al dente. Remove and set aside. If using an oven, roast the chicken and vegetables on separate baking pans until each is cooked.

* * * * * *

Preparing the rice:
Bring the rice and water to a boil in a large pot, uncovered, at medium heat. When it comes to a boil turn the heat down to medium low. Place a lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or “craters” in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes then turn the heat off and let rest for 5 minutes. Fluff up rice and serve.

* * * * * *

Preparing the sauce:
Put roma tomatoes and cashews in a blender and blend until very smooth then set aside.

On the stove, heat a wide stock pot or dutch oven over medium heat. Add olive oil and whole Garam Masala and gently toast for 30 seconds until fragrant then remove and discard, OR, leave in for extra flavor. Add the whole cumin seeds and chopped onion and sauté for 3 minutes. Add the ground spices, minced ginger and minced garlic and sweat for 3 more minutes. [It's important NOT to have the heat up too high or the spices will turn bitter.]

Add the blended tomato-cashew mixture and the water or chicken stock to the pot and bring to a boil. Simmer for 10 minutes. Add the cooked chicken and vegetables, bring back up to heat. Serve over basmati rice and garnish with the chopped cilantro and toasted cashews.

Serves 8 to 10

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Bastilla

Ingredients for the Bastilla
1 pound chicken breasts, skinned and boned
1 medium onion, chopped
3 cups water
1/2 cup chopped parsley
1/4 cup chopped cilantro
1 stick cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon saffron threads
1/4 teaspoon fresh black pepper
3 eggs
8 sheets phyllo dough, thawed, or warka
4 T butter, melted
1 T granulated white sugar
1 teaspoon cinnamon
2/3 cup chopped blanched
almonds

* * * * * * *

Ingredients for the warka dough (in lieu of phyllo dough)
8 ounces high gluten bread flour
1/4 cup all purpose flour
1 teaspoon kosher salt
1 3/4 cups water
1 T cider vinegar or lemon juice
1 T extra virgin olive oil
extra virgin olive oil for dough
3 T vegetable oil (for brushing the pastry leaves on their shiny side)

1/2 cup powdered sugar
1 teaspoon cinnamon

Preparing the warka:
Combine the two flours and salt in the work bowl of a food processor. Turn the machine on and off once to sift. With the machine on, add almost l cup of the water and the vinegar. Once the dough forms a smooth ball, add the oil through the tube. Process the dough for 30 seconds. With the machine still running, slowly pour in the remaining water and process another 30 to 45 seconds, or until you have a smooth liquid batter. Pour batter into a 1 quart container, cover and refrigerate overnight ideally.

Set a deep pot of water on the stove and bring to a fast boil. Choose a non-stick skillet that sits snugly over the pot and secure with string. Before making the first pastry leaf, use a silicon brush to oil the skillet then wipe it dry with a paper towel.

Use a bristle brush to stir up the batter. Before making each leaf, stir the batter, lift up the brush thick with batter and quickly brush the batter evenly over the skillet. Use a circular motion to create a thin film-like layer. If necessary, repeat stirring and applying a thinner second layer across the circle in order to coat any empty spaces. Don’t worry about lacy edges or tiny cracks in the center. Cook the leaf for about 2 minutes, or until it turns completely white, the edges begin to curl, and it is still supple. Note that the pastry is only cooked on one side.

Use your fingertips to lift the pastry off the skillet from one of the sides, transfer to a paper towel, shiny and cooked side up, quickly brush all over the shiny side with oil, cover with another paper towel and gently press to remove excess oil. Leave the paper on the pastry.

Stir up the batter and make another pastry leaf as described above, and repeat oiling and covering with paper towels. Stack each leaf with its paper towel over the previous one. When all the batter is used, slide the stack (paper and leaves) into a plastic bag to keep them from drying out. The package can be kept in the refrigerator for up to three days, or you can double wrap and freeze.

* * * * * *

Preparing the Bastilla
Preheat oven to 375 degrees F.

In a large stock pot, add the chicken, water, parsley, cilantro, cinnamon stick, ginger, black pepper and saffron. Bring to a boil over high heat. Cover, reduce heat and simmer until chicken is tender, about 30 to 45 minutes.

Remove chicken from stock and allow to cool enough to handle. Shred the meat into bite-sized pieces. Strain the stock, discarding solids left in the strainer, then bring it to a boil over medium heat. Lightly beat eggs and pour slowly into the stock, stirring until curds form, about 1-2 minutes. Remove from heat. In a large bowl, add the chicken and almonds to the stock/egg mixture.

In a small bowl, mix the white sugar and 1 teaspoon of the cinnamon. Remove the phyllo from its box, unwrapping the plastic and unfolding the sheets or if you are doing the warka dough recipe unwrap leaves. Keep the sheets/leaves covered with a damp cloth to prevent drying out. Brush one sheet of dough with butter, then place another sheet on top of it. Lay 4 sheets one on top of the other, with butter in between each layer. Sprinkle the sugar and cinnamon over the top sheet of phyllo or warka leaves.

With a sharp knife, cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4- x 3 1/2-inches in size.

Place a level teaspoon of the filling in the center of each phyllo/warka section. Working with one section at a time, gather the corners of the phyllo/warka over the filling and twist them gently to create a purse-like shape. Transfer the pastries to a parchment lined sheet pan.

Bake the pastries in the lower third of a preheated 375 degree F oven for 12-15 minutes, or until they are golden.

Sift the powdered sugar-cinnamon mixture over the baked pastries.

Serves 10

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Macaroni & Cheese in a Skillet

Ingredients:
bechamel sauce
1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
1 teaspoon dry mustard, or to taste
1/4 teaspoon ground cayenne pepper
2 cups grated sharp Cheddar cheese
1 cup grated Gruyere cheese
1 cup, plus 1/2 cup grated Parmesan cheese
1 cup milk
1/4 cup heavy cream
1 1/2 cups panko (Japanese) bread crumbs
2 T chopped fresh flat-leaf parsley
6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat

Preparing the macaroni and cheese:
Make the bechamel sauce in a large 12-inch oven-safe skillet.

Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain.

Preheat the oven to 400 degrees F.

Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.

In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.

Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let rest 5 minutes before serving.

Serves 6

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Pork And Beef Chili

Ingredients:
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 T chili powder
1 T ground cumin
1 T chipotle chili powder
2 teaspoons dried oregano
1 T smoked paprika
salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice

Garnishes: Lime wedges, sour cream, shredded Cheddar, sliced scallions

Preparing the chili:
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.

Garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Serves 4 to 6

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