Nomad's Recipes

Hors d'oeuvres - Clams from Joan Martin

2010-08-24T23:48:00.000-07:00

1 can minced clams
4-5 oz cream cheese
2 t mayonnaise
1/2 t or so of garlic paste
Bread

Mix all together day before and refrigerate. Cut 4 circles from each slice of bread for about 25 or so circles and spread clam mixture over tops. Broil 3-4 minutes until bubbly; serve.

Hors d'Oeuvres - Nectarines, Proscuitto, Arugula Bundles

2010-08-24T19:11:00.000-07:00

4 cups lightly packed trimmed arugula
1 t evoo
1/8 t black pepper
12 slices (1/2 oz) proscuitto, sliced in half lengthwise
3 nectarines (or peaches or plums) about 3/4 pound, each cut in 8 wedges

Combine first 3 ingredients in large bowl, toss gently to combine. Arrange 3-4 arugula leaves at 1 end of 1 proscuitto strip. Place 1 fruit slice on top or arugula and roll up. Place bundle, seam side down, on serving plate. Repeat procedure with remaining. Yield 8 servings, each is 3 bundles. 79 calories/serving.

Hors d'Oeuvres: Salmon Rillettes

2010-08-24T15:53:00.000-07:00

From July 20, 03 New York Times magazine:
1 pound fresh salmon, skin removed, cut in 2" squares.
Kosher salt, fresh ground white pepper
4 Tablespoons unsalted butter, softened
3 cups white Burgundy
1/2 cup finely diced shallots
2 strips lemon peel
1/2 pound thinly sliced smoked salmon, cut in thin strips
juice of 1 lemon
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh dill
2 Tablespoons creme fraiche or sour cream plus more for serving
small jar salmon roe for serving
French-bread croutons for serving

Line 3 cup terrine with plastic wrap, leaving 6" over each side. Place fresh salmon in a bowl; sprinkle lightly with salt and pepper and toss. Smear bottom of a large saute pan with 2 T butter, add wine,shallots, lemon peel. Add salmon cubes, spreading them out to cook evenly. Bring to simmer and cook until salmon just medium, 2-3 minutes. Remove salmon with tongs to bowl, leaving as many shallots as possible.Boil liquid until only 1/4 cup remains, abt 15 minutes(I found it took longer). Pour through sieve into bowl with salmon. Cool 10 minutes. Add smoked salmon, splash lemon juice, chives, dill, creme fraiche, and remaining 2 T butter. Using a rubber spatula, smear the butter into sides of thebowl first; then gently work the rest of the ingredients well into one another. The poached salmon will break down into shreds. Taste and adjust lemon juice and seasonings if necessary. Place in terrine,cover with plastic wrap, and refrig at least 4 hours.To serve, use excess plastic wrap to lift from container. Invert onto serving plate and remove wrap and slice. Garnish each slice with creme fraiche and roe. Serve with croutons. 12 appetizer servings. From July 20 '03 New York Times Magazine

Hors d'Oeuvres - Endive Spoons

2010-08-24T15:46:00.000-07:00

1 pound soft goat cheese
2 T olive oil
2 T lemon juice
2 t grated lemon peel +
3 T chopped chives
8 heads endive
6 grape tomatoes sliced thin and halved

Blend cheese through 1 t lemon juice and lemon peel in processor. Put in bowl and add chives. Season w s & p. (This can be done the day ahead). Separate leaves of the endive, toss with 1 T lemon juice. Arrange on platter. Pipe or spoon 1 1/2 t cheese at wide end of leaf. Place 1/2 slice of tomato on top. (May be prepared 4 hours ahead of time: cover and chill).

Hors d'Oeuvres - Prosciutto-wrapped dates with cheese

2010-08-24T14:48:00.000-07:00

3 T whole almonds or slivered almonds
3 T fresh chevre
2 T Gorgonzola dolce or other creamy blue cheese
24 dates, pitted and split to open on one side
4 oz prosciutto, sliced into 3/4" x 3" strips

Preheat oven to 350 F. Place almonds on baking sheet and toast for 10 mins. Let cool, chop coarsely. Blend chevre and Gorgonzola; mix in almonds. Using a teaspoon, fill each date with teaspoon of cheese mixture. Wrap each date in the prosciutto so it just goes around the date once. Cover and refrig. for up to 3 days. To serve: preheat oven to 350 F. Place dates on baking pan and warm in oven until cheese melts slightly and prosciutto starts to crisp, 5-7 mins. Serve immediately.

Hors d'Oeuvres - Baked potatoes with bacon & chives

2010-08-24T14:43:00.000-07:00

3 T olive oil
1 pound potatoes, about 1 1/2 " in diameter
1/2 t fine sea salt +
(3-4 slices of bacon)
Freshly ground black pepper
3 T creme fraiche
1 T finely chopped chives

Preheat oven to 400 deg F. Rub a baking sheet with 2 T oil. Place potatoes in bowl with 1 T olive oil and the salt. Toss. Place potatoes on baking sheet, bake until tender in the middle and browned on the outside, 20 minutes.

(If using bacon, fry until crisp. Drain on paper towels, finely dice or crumble).

When potatoes are done, place in serving bowl; season with salt and pepper. Put creme fraiche and chives, mixed, in another small bowl and top with bacon. Serve.

Hors d'Oeuvres - Apricots with Goat Cheese

2010-08-24T14:35:00.000-07:00

75 dried apricot halves (abt. 1 pound)
3/4 cup fresh orange juice
3/4 cup shelled pistachios, 1/2 toasted
1/2 pound soft mild goat cheese, chilled

Toss apricots with juice and let stand, tossing occasionally, 20 mins. Chop all pistachios, preferable by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with bit of cheese mixed with nuts.

Hors d'Oeuvres: Crostini with Sweet Peas and Bitter Greens

2010-08-24T13:00:00.000-07:00

10 oz fresh or frozen baby peas (280 g)
1/4 t salt
4 oz Parmigiano Reggiano (113 g)
24 slices crusty baguette
2 cloves garlic, peeled
evoo
4 oz fresh young arugula leaves, cleaned (113 g)
24 large mint leaves, cleaned
Aged balsamic vinegar
Black pepper to grind

Blanch peas until tender in boiling water (2-4 mins for fresh, 1 min for frozen). Drain and pat dry. Puree in food processor w salt, set aside. Make 1 upe of cheese slivers with veg peeler. Toast bread until golden on both sides. Rub lightly with garlic, brush with evoo. To assemble: spread toast with puree, top with arugula and a mint leaf. Sprinkle with vinegar, top with cheese slivers and pepper. Serves 8.

Hors d'Oeuvres: Carol Walek's Crab Meat Puffs

2010-08-24T12:26:00.000-07:00

8 slices thinly sliced bread
4 t butter
1 cup flaked crab meat (or other seafood)
1 cup mayo
2 egg whites, stiffly beaten

Preheat broiler. Cut bread into 3/4" rounds, saute in butter in skillet. Place in refrigerated until chilled. Combine crab meat and may, fold into whites. Put 1 t of mixture on each toast round. Broil immediately until lightly browned or freeze immediately before egg white collapses. Makes about 60. (To freeze, place on cookie sheet and freeze, when frozen place in plastic bag, seal and store in freezer).

Hors d'Oeuvres: Artichoke Squares

2010-08-24T09:57:00.000-07:00

2 6oz jars marinated artichoke hearts
1 small onion, finely chopped
1/4 cup fine dry bread crumbs
1/8 t pepper
1/8 t oregano
1/8 t Tabasco
2 cups grated Cheddar
2 T chopped parsley
1/4 t salt
4 eggs

Drain artichokes, saving marinade from one jar. In marinade, saute onion. Cut up artichokes. Beat eggs and add crumbs and seasonings. Stir in remaining ingredients. Turn into greased 7" x 11" pan. Bake at 325 F for 30 minutes. Let cool a little before cutting into squares. Serve hot or cold. 40 squares.

Hors d'Oeuvres: Gail's Smokey Artichoke Dip

2010-08-24T09:56:00.000-07:00

In cuisinart, combine:

14 oz can drained artichoke hearts (packed in oil preferably)
1 cup mayo
1/4 cup grated parmesan
1/4 cup grated emmenthal
1/4-1/2 of onion
1 clove garlic
2 T Worcestershire sauce
1 T Liquid Smoke
2 T fresh lemon juice
Cayenne, tabasco OR chili flakes to taste
pinch of salt

Blend thoroughly. Freeze some in small portions for another time.

Spoon into ramekin, top with a little grated emmenthal and/or parmesan, and bake for 20 minutes at 180 degrees Centigrade (about 375-400) until bubbling and starting to brown. Serve hot with tortilla chips, crostini, or crackers.

Hors d'Oeuvres: Lobster Pate

2010-08-24T09:52:00.000-07:00

1 8 oz pkg cream cheese, softened
1/4 cup dry white wine
1/2 t onion salt
1/2 t seasoned salt
1/8 t dill weed
1 1/2 cups lobster meat, finely chopped

Beat cheese and wine until smooth and creamy. Blen in salts and dill. Carefully add lobster. Cover and refrigerate several hours or over night to mellow. Serve with crackers. 2 1/2 cups.

Hors d'Oeuvres: Roasted Red Pepper Involtini

2010-08-24T08:33:00.000-07:00

4 large red bell peppers
1/2 pound fresh ricotta (1 cup)
2 T snipped chives
S & P
1 plum tomato - peeled, seeded, finely diced

Roast peppers or purchase roasted. Slice in half. Working over a bowl, press ricotta through a sieve, add snipped chives, season with s & p, stir in tomato. Arrange peppers on a work surface, skinned sides down. Divide filling evenly between halves, roll up into thick cylinders. Refrigerate for at least 15 minutes. Cut cylinders into 3/4" thick slices, transfer to platter with cut sides up and serve. NOTE: May be refrigerated overnight. Return to room temp before serving.

Appetizer - Crab Pie

2010-08-22T17:07:00.000-07:00

1 1/2 cup crab meat (pref. fresh)
1/3 cup Vidalia onion, chopped
2 T flour
Old Bay seasoning
6 oz. grated cheddar cheese
1/2 cup mayonnaise
1/2 t salt
1/3 cup chopped green pepper
1/2 cup milk
2 eggs
1 9" deep-dish pie shell

Preheat oven to 350 degrees. Bake pie shell until starts to brown. Mix rest and pour into shell. Bake 35-40 minutes. Serve warm or at room temperature. Serves 8-10

Appetizer - Asparagus in Dijon Mustard

2010-08-22T16:56:00.000-07:00

1 lb. asparagus
2 T tarragon vinegar
2 T Dijon mustard
dash tabasco sauce
1/4 t Worcestershire sauce
1/4 t dried thyme, crumbled
1/4 t dried tarragon, crumbled
1/2 cup extra virgin olive oil
1 roasted red pepper in julienne strips

Cook asparagus in boiling salted water 6-8 minutes till tender. Refresh under cold water. In bowl whisk vinegar through tarragon, add s & p to taste. Add evoo in stream, whisking until emulsified. Place asparagus on plate, arrange julienne pepper on it, drizzle dressing over.

Serves 2-4

Appetizers: Cannellini Bean Antipasto w Shrimp

2010-08-22T16:46:00.000-07:00

Serves 6

1/2 cup + 1 T evoo
1 clove garlic, quartered
1/2 lb. med shrimp, peeled and deveined
2 c cooked cannellini beans (or rinsed and drained canned beans)
1/4 c chopped red onions
2 5" sprigs fresh rosemary
1/2 t balsamic vinegar, + more to taste
Kosher salt and freshly grd black pepper
1 T chopped fresh basil

In lge skillet, heat 1 T evoo and garlic over med-hi heat. When oil is hot but not smoking, add shrimp and cook, stirring frequently, until pink, abt 4 mins. Remove shrimp from pan, reserving garlic and oil. Chop shrimp into pieces slightly larger than the beans. Toss shrimp with beans, adding reserved oil and garlic.

In serving bowl, toss shrimp and beans with remaining evoo and onions. Strip rosemary leaves from stems and add to beans. Toss, then add vinegar and season with s & p. Toss again, before adding basil. Just before serving, toss beans once more and adjust seasoning. Add more oil, s, p, vinegar as desired.

Appetizers - Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto

2010-08-22T16:14:00.000-07:00

Serves 6 - from Bon Appetit

6 T plus 1 t evoo
2 large garlic cloves, minced
2 t finely chopped fresh rosemary
1 t kosher salt
1 t freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2" thick diagonally cut baguette slices
12 T ricotta, divided
6 thin prosciutto slices, cut in half crosswise
1 t fresh lemon juice
1 cup microgreens or baby arugula

Preheat oven to 425F. Stir 6 T of oil, garlic, rosemary, salt, pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 mins. Line rimmed baking sheet with foil. Lift toms from marinade and arrange, cut side down, on prepared baking sheet. Reserve marinade for toasts.

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, abt. 35 mins. Cool on sheet.

Meanwhile arrange bread slices on anoter rimmed baking sheet. Brush top of each with reserved marinade including garlic and rosemary bits. Roast bread until top is golden, 10-12 mins. Cool toasts on sheet. Spread 1 T ricotta on each toast, sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters arop prosciutto. Whisk lemon juice and remaining 1 t oil in med bowl to blend; season with s & p. Add greens and toss to coat. Top brushetta with greens. Arrange on platter and serve.

Appetizers: Mushrooms with Garlic Butter (Serves 4)

2010-08-22T14:41:00.000-07:00

3 slices from white sandweich bread, crust discarded, 1/4" cubes (1 1/4 cups)
3 T unsalted butter
1 T finely chopped garlic
1/2 t s 1/4 t pepper
3/4 lb. small white mushrooms
2 T finely chopped parsley

Put oven rack in mid position, preheat to 375 F. Toast cubes in shallow baking pan in oven, stirring once, until golden and crisp, 6-8 mins. Meanwhile melt butter with garlic, s, p (on stove or microwave). Put mushrooms in 8" square baking pan and toss with butter. Bake, stirring occasionally, until mushrooms are soft and juicy, 15-20 mins. Just before serving toss with parsley and croutons.

Appetizer - Wild Mushroom Strudel

2010-08-22T14:33:00.000-07:00

3/4 pound mixed wild mushrooms
2 T olive oil
1/2 medium onion, minced
1 clove garlic, minced
s & p
1/3 cup white wine
1/2 t chopped thyme leaves
1/4 pound Asiago, diced
2 T parsley
4 T plain dried bread crumbs
2 sheets phyllo dough
2 T melted unsalted butter

Clean mushrooms, slice into 3/4" pieces. Over med heat, heat oil in large skillet, add mushrooms, onion, garlic. Season w s & p. Cook, stirring frequently, till mushrooms release all liquid and are lightly browned, 10-12 minutes. Add wine & thyme, cook till wine evaporates. Remove from heat and transfer to bowl. When cool, stir in cheese, parsley, 3 T bread crumbs. Set aside.

Preheat oven to 350 deg. Brush phyllo sheet with butter, dust with crumbs. Top with 2nd sheet, brush with butter. Spoon mushrooms down short side, leaving 2" at edge. Fold dough edge in and roll. Brush roll with butter, lightly butter baking sheet. Transfer strudel to sheet, bake till golden brown and crispy, 30-35 minutes. Remove strudel from oven, allow to cool 5 minutes. Trim ends if overly brown or frayed. Slice and serve with field greens and tart vinaigrette. Serves 4.

Appetizer - Coquilles St. Jacques

2010-08-22T14:26:00.000-07:00

2 T unsalted butter
1 small carrot, diced
1 small onion, diced
1 small leek, trimmed, split, washed and sliced
3 large white mushrooms, trimmed washed, and diced
1/4 cup white wine (pref. muscadet)
8 ounces creme fraiche
Salt/pepper to taste
16-20 medium sea scallops with attached pink coral if available
1 T olive oil
2 large fresh basil leaves, julienned

Melt butter in large skillet over medium heat. Add carrot, onion, and leek. Saute for 5 mins. Add mushrooms, saute 2 mins. Add wine and stir to deglaze the pan. Boil the wine to reduce slightly, about 1 min. Add creme fraiche and season to taste with s & p. Bring to simmer and lower heat so liquids don't reduce; simmer 15 mins and keep warm.

Pat scallops dry. Heat oil in another large skillet over med-high heat. Add and saute the scallops for 30 seconds on each side, just to seal. Add scallops to sauce. Poach gently for about 5 mins. Arrange on 4 plates, sprinkle with basil slivers.

Serves 4.

Appetizer/CHEESE COURSE: Parmigiano-Reggiano "Ice Cream"

2010-08-22T13:17:00.000-07:00

1 cup heavy cream (237 ml)
2 cloves garlic, peeled and sliced in half lengthwise
1/4 t nutmeg
2 cups grated Parmigiano Reggiano (160 g)
Aged balsamic vinegar, the older the better

Accompaniments:
Multigrain raisin or crusty French bread
Red grapes, Pear or apple slices, walnuts, spicy greens such as arugula

Bring cream, garlic, nutmeg to a boil in a heavy saucepan over med-hi heat, watching constantly. Remove garlic from cream. Add cheese, 1/2 cup at a time, stirring constantly until all the cheese is incorporated. Continue stirring until cheese is melted, about 1 min. Remove from heat, pour into shallow heat-resistant dish and cool to room temp. Cover dish and refrigerate until cheese stiffens. Scoop portions of "gelato" with an ice cream scoop onto 6 salad plates. Garnish with accompaniments. Drip a few drops of balsamic vinegar over "gelato" and serve.

This is so easy and gets rave reviews because of the presentation.

Appetizers: Louis Nye's Steak Tartare

2010-08-22T12:22:00.000-07:00

1 1/2 pounds freshly ground lean beef
1 T hot prepared mustard
1 t salt
1/2 t Worcestershire sauce
1 1/2 cups finely chopped Bermuda onion
3 egg yolks
2 hard-cooked eggs, chopped
1 T chopped onion

Combine Meat-egg yolks, mix well. Shape into loat, place on serving platter. Garnish with chopped eggs and onion. Serve with rye bread. Serves 8-12.

Appetizer: Artichoke & Sun-Dried Tomato Tart (Serves 12)

2010-08-22T11:36:00.000-07:00

1 8 oz pkg cream cheese, softened
1 egg
2 T flour
1 jar (6 oz) marinated artichokes, drained and patted dry, chopped
1/3 cup oil-packed sun-dried tomatoes, drained and patted dry, snipped
2 T snipped basil leaves, snipped
1 cup (4 oz) shredded mozzarella
1 garlic clove, pressed
1/4 cup (1 oz) grated Parmesan, divided
8 sheets (9x14) thawed frozen phyllo dough
Non-stick cooking spray
1 large plum tomato, sliced
Additional snipped basil

Preheat oven to 375 F. In bowl, whisk cream cheese - flour until smooth; add artichokes - garlic to cheese. Mix well. Unroll phyllo, lay one sheet on cutting board and spray with nonstick spray. Sprinkle with 1 T parmesan, place second sheet of phyllo over first, pressing sheets tog to seal. Place sheets on round cooking stone (edges with hang off stone). Repeat 3 more times, arranging sheets in overlapping staggered pattern on stone. Spoon cream cheese mixture onto center of phyllo and spread to within 1/2" of edge of baking stone. Slice tomato and arrange in overlapping circular pattern around edge of filling. Sprinkle with reserved 2 T of cheese. Carefully lift edges of phyllo sheets up against edge of filling. Lightly spray phyllo with cooking spray. Bake 28-30 mins until phyllo is golden brown and filling is set in center. Remove from oven and let stand 10 mins longer. Garnish with snipped basil. Serve in wedges. (1/12 = 160 calories)

Appetizer/Cheese Course: Apricot-Almond Baked Brie (Serves 12)

2010-08-22T11:28:00.000-07:00

1/4 cup finely diced dried apricots
1/4 cup almonds, chopped
1 T shipped parsley
2 T apricot preserves
1 t Dijon mustard
1 pkg (8 oz) refrigerated crescent rolls
1 4" round (8 oz) Brie or Camembert, rind included
1 eggs, lightly beaten
Apple or pear wedges (optional)

Preheat oven to 350 F. In small bowl, combine apricots - mustard, mix well. Unroll crescent dough on lightly floured cutting board. Sepaarate dough crosswise into 2 squares, press seams to seal. Place Brie on one square of dough; set aside remaining square of dough. Trim corners from first square, leaving about 1" border around Brie. Scoop apricots evenly over top of Brie. Cut design from remaining square of dough and trim corners. Place dough over Brie, pinching seams to seal. With spatula, transfer Brie to stoneware cooking surface; brush egg over entire surface; place cut out shapes over dough (shapes from trimmed corners); brush with egg again. Bake 30-35 mins until crust is deep golden brown. Remove from oven to cooling rack, let stand 15 mins, serve (with apples and pears if desired).

Appetizers/Cheese Course: Rustic Parmigiano Reggiano Cheese Torte (Serves 12)

2010-08-22T11:05:00.000-07:00

Torte
2 T unsalted butter (28 g)
1 clove garlic, minced
1/2 cup plain breadcrumbs (57 g)
3/4 cup walnuts, finely chopped (85 g)
1/4 t salt
1 pound cream cheese, softened (455 g)
1/2 pound grated Parmigiano Reggiano (225 g)
2 large egg yolks, whites reserved
1/4 cup _ 1 T heavy cream (20 ml)
2 t Dijon mustard (12 g)
1/2 t white pepper
1 T cornstarch (8 g)
1 1/2 T finely minced shallots (15 g)
2 egg whites (from above)
Pinch cream of tartar

Grease inside of 8" (20 cm) springform pan. Set aside. Preheat oven to 325 F (160 C). To make crust, melt butter in large saute pan. Add garlic, cook briefly; add breadcrumbs, walnuts, salt. Stir, making sure butter and crumbs are well mixed. Cool. Press mixture into bottom of prepared pan.
Blend 2 cheeses until smooth. Add yolks one at a time until blended. Blend in cream. Add mustard - minced shallots. Blend until smooth.
In another bowl, beat white with cream of tartar util stiff but not dry. Fold gently into cheese mixture. Spoon into pan and even the surface. Bake 1 hour. Turn oven off and leave cake inside without opening oven door for 1 hour. Remove cheesecake and cover with damp towel. Cool to room temp.

Glazed Fruit Topping
2 T unsalted butter (28 g)
2 shallots, minced
1 small tart green apple, sliced with peel
6 dried figs, quartered or sliced (113 g)
Zest of 1 orange and juice of 1/2 the orange
1/3 cup chopped walnuts (43 g)
1/3 cup dried cherries (43 g)
1/3 cup apple jelly (70 g)
Melt butter in saute pan and saute the minced shallots until soft. Add apples - cherries and simmer on low until apples are just tender. Spoon topping over cheesecake. Heat apple jelly in a small pan set over low heat until just melted. Brush jelly over fruit to add shine. Serve at room temperature.

Appetizer - Vitello Tonnato

2010-08-22T09:01:00.000-07:00

This is a lovely appetizer but would also make a great summery luncheon. It's basically Emeril's recipe with a few adjustments.

1 2-2/12 pound veal roast from the leg or loin, boned and tied (or use pork or turkey)
1 cup chicken stock
1 cup white wine
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 large sprig fresh rosemary
2 bay leaves
1 t black peppercorns

2 6 oz cans oil-packed solid white tuna, drained
8 anchovies, drained and chopped
2 t capers, rinsed, plus extra for garnish
2 T white wine vinegar
1 T fresh lemon juice or more
(1 T mustard, if desired)
1 t lemon zest
1/2 cup mayonnaise - I buy fresh at Whole Foods
Coarse grained salt
Fresh pepper
Parsley
Lemon slices

In a soup pot, combine veal through peppercorns. Add water to cover meat and bring to a simmer, cooking until thermometer registers 145-150 F, about 50-60 minutes. Place meat on platter and cool; strain and reserve a cup of cooking broth. Wrap meat tight and refrigerate until well chilled - up to 24 hours. (Great to make ahead).

For sauce, combine tuna through lemon zest in a blender or processor until very smooth. This takes a while. Add mayo and blend. Add 1 T of reserved broth; add more if desired for right consistency to coat meat slices. When making the sauce, add 1/2 the capers, anchovies, and lemon juice and then add small amounts at a time to adjust to taste. Refrig. sauce in tightly sealed container overnight to allow flavors to blend.

To serve, slice meat in thin slices and dip each in sauce, then arrange on platter overlapping only slightly (or spoon sauce over). Sprinkle with salt and pepper. Garnish with lemon slices and capers and parsley and more anchovies if desired.

This is meant to serve 6 as an appetizer but I found that it would serve at least 10.
(The whole thing could be prepared the night before to allow sauce to soak into meat). Serve at room temperature so remove from fridge several hours beforehand.

Appetizer - Brie-Stuffed Mushrooms

2010-08-22T08:24:00.000-07:00

6 T unsalted butter
16 medium mushrooms
3 cloves garlic
1/4 c minced parsley
1/4 c minced scallions - green and white parts
s & p
16 pieces of Brie
1/2 c chopped walnuts sauteed in 2 T butter over med heat for 5 mins

Preheat oven to 350. Melt butter in saucepan over med heat. When it begins to foam add garlic thru s&p, cook stirring, 5 mins. Add mushrooms and cook, coating well. Do not cook thoroughly. Remove mushrooms to ovenproof serving platter, place piece of Brie in each, pour remaining ingredients from pan over mushrooms. Bake about 5 mins, till cheese melts. Sprinkle with nuts and serve.

One of my favorites - easy to make ahead and everyone loves them.

Appetizer - Prosciutto-Wrapped Shrimp with Orange Marmalade

2010-08-22T08:06:00.000-07:00

Serves 4 as first course

1/4 cup orange marmalade
4 t soy sauce
4 t fresh lemon juice
1 t minced fresh ginger
1 large garlic clove, minced
2 scallions, finely chopped
12 jumbo shrimp, shelled, deveined and butterflied
12 thin slices prosciutto (about 4 oz)
2 T vegetable oil

In a bowl, mix marmalade through scallions. Add shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold in half lengthwise. Wrap the prosciutto around the middle third of one shrimp. Repeat.
In a large skillet, heat oil until shimmering. Add shrimp, cook over mod heat, turning once or twice, until golden and cooked through, about 8 mins. Transfer to place and serve warm or at room temp. (Can be made ahead and kept at room temp for 2 hours.)

Appetiser - Snails

2010-08-22T05:11:00.000-07:00

Drain 2 TINS OF 24 SNAILS each. In enamel saucepan, bring to boil 1 CUP DRY WHITE WINE, reduce to 1/2 cup over high heat. Add snails, simmer, covered 8 minutes. Drain snails, reserve wine. In large skillet, saute 6 SHALLOTS and 3 GARLIC CLOVES, ALL MINCED, in 6 T BUTTER for 2 minutes. Add 5 TOMATOES - peeled, seeded, chopped, 1/2 t BASIL, S & P. Simmer 10 mins till most liquid evaporates. Add reserved wine, boil over mod-hi heat, stirring constantly, 5 minutes. Reduce heat to very low, keep sauce warm. In skillet, saute snails in 1/4 CUP BUTTER 3 minutes. Add snails to sauce. Put slice of FRENCH BREAD, toasted and buttered, on each of 6 plates. Top with snails. Garnish with PARSLEY.

Appetizer - Mussels with Aquavit, Cream, Tarragon

2010-08-22T03:42:00.000-07:00

Serves 4-6 as first course, 2 as main course

1 T unsalted butter
3 T finely chopped shallot (1 med)
1 garlic clove, smashed
1 t fennel seeds
1 t chopped fresh thyme
1 T aquavit or brandy
2 t tarragon white wine vinegar
1 T chopped fresh tarragon
2 lb. mussels, scrubbed and beards removed
2 T heavy cream or creme fraiche

Heat butter in 4-5 qt. heavy pot over mod heat until foam subsides, then cook shallot and garlic, stirring until shallot is golden, 2-3 mins. Add fennel seeds thru vinegar and 1/2 T tarragon and mussels and cook, covered, over mod high heat until mussels just open wide, checking frequently after 3 mins and transferring opened mussels with slotted spoon to serving bowl. Discard any that do not open in 6 mins. Add cream to cooking liquid and simmer, uncovered, until reduced to 1/4 cup, about 1 min. Season with s & p, pour over mussels and sprinkle with remaining tarragon.

Appetizer - Mussels with Roasted Potatoes

2010-08-22T03:34:00.000-07:00

First course or light lunch for 4.

4 large Yukon Gold or russet baking potatoes
6 T evoo
1/2 T kosher salt
1/3 cup finely chopped shallot
3 garlic cloves, minced
Rounded 1/4 t dried hot red pepper flakes
1 cup dry white wine
3/4 cup water
2 lb mussels, scrubbed well and beards removed
3 T chopped fresh parsley

Preheat oven to 450F
Halve potatoes lenthwise and trim a 1/4" thick slice from side opposite cut side of each half to form 8 flat slabs 1/2 - 3/4" thick
Discard trimmings then coat potato slabs with 2 T oil and sprinkle with all of salt. Arrange in 1 layer in large shallow baking pan (1" deep), roast in middle of oven, turning over once halfway through, until golden brown and tender, 25-30 mins.
Shortly before potatoes are done, cook shallot, garlic, red pepper flakes in 2 T oil in deep 12" skillet over mod heat, stirring until softened, abt 3 mins. Add wine and water and bring to simmer. Add mussels and cook, covered, over mod high heat until they just open wide, checking frequently after 3 mins and transferring opened mussels to a bowl. Discard any that remain unopened after 6 minutes.
Whisk parsley and remaining 2 T oil in broth and season with s & p. Divide potatoes among 4 shallow bowls and top with mussels and broth.

Salad - Warm Scallop and Avocado Salad

2009-08-21T17:20:00.000-07:00

2 cups chicken broth
1/3 pound fresh sea scallops
1/4 cup olive oil
1 1/2 T Sherry wine vinegar
1 t Dijon mustard
Salt & Pepper
8 large spinach leaves, stemmed (3 ounces)
1 medium avocado, peeled, pitted, thinly slices lengthwise
6 walnut halves, toasted

Heat broth just to simmer in medium saucepan. Add scallops and poach just until opaque, about 2-3 minutes. (Do not let broth boil, do not overcook). Chill scallops in broth by setting pan in bowl of ice water for at least 30 minutes.

Just before serving, slice scallops into thin rounds. Combine oil, vinegar, mustard, s & p in small saucepan and bring to simmer. Stack spinach leaves and roll up lengthwise. Cut crosswise into chiffonade. Divide spinach between 2 heated plates. Arrange scallops and avocado decoratively atop spinach. Garnish with walnut halves. Pour warm dressing over salads and serve immediately. Serves 2.

Salads - Peppers Stuffed with Tomatoes and Mozzarella

2009-08-21T16:25:00.000-07:00

3 bell peppers
1 1/2 t evoo
1 1/2 T balsamic vinegar
1 clove garlic
s & p
3/4 lb. cherry tomatoes, halved
1 cup mozzarella, cubed
1/2 cup basil in thin strips

Cut peppers in half lengthwise, remove seeds and ribs. Preheat oven to 375F. In large bowl, whisk oil - s& p. Add toms - basil. Mix. Fill each pepper. Bake about 40 mins. Serves 6.

Salads - Chicken and Farfalle Salad with Walnut Pesto

2009-08-21T16:20:00.000-07:00

Salad:
2 cups uncooked farfalle (6 oz)
2 cups cubed cooked chicken breast
1 cup quartered cherry tomatoes
2 T chopped pitted kalamata olives
Walnut Pesto:
1 cup basil
1/2 cup parsley leaves
3 T coarsely chopped walnuts, toasted
1 1/2 T evoo
1 T white wine vinegar
1/2 t salt
1 garlic clove
Also: 4 curly leaf lettuce leaves

Cook pasta, omitting salt and oil. Drain, rinse with cold water. Combine with chicken, tomatoes, olives in large bowl. PESTO: combine basil and next 6 ingreds (through garlic) in food processor, pulse 6 times until finely minced. Add pesto to pasta, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates, top with salad. Serves 4.

Salad - Not-Your-Mama's Tuna Salad

2009-08-21T16:07:00.000-07:00

1 cup store-bought pesto
Juice of 1 lemon
2 6 oz cans water-packed tuna, drained
4 scallions, cut into thin strips with scissors
1 whole roasted red pepper, but into small pieces with scissors
Handful of grape tomatoes, halved
1/2 pound med shell pasta, cooked al dente, rinsed and drained
S & freshly ground pepper

Place pesto in large bowl and stir in lemon juice. Add tuna and flake it with a fork. Add scallions through pasta and toss salad to coat evenly. Season to taste with s & p.

Salads - Pan-Roasted Shrimp with Aged Parmesan

2009-08-21T15:59:00.000-07:00

2 shallots, minced (2T)
1 clove garlic, minced
Kosher salt and ground black pepper
Juice of 2 lemons
1/2 cup evoo, plus 1 T for shrimp
1/2 cup grape tomatoes, halved
1 cup freshly cooked or canned white beans
1 cup (4 oz) Parmesan, cut in small dice
1/4 cup fresh dill, chopped
1 pound large shrimp, peeled and deveined

Plce shallots and garlic in mixing bowl. Add pinch of salt, mix. Add lemon juice, stir and slowly whisk in evoo. Ad tomatoes, beans, Parmesan, dill. Mix well and set aside.

Heat remaining 1 T evoo in saute pan. Add shrimp and cook, turniing until pink and cooked through, about 3 mins. Do not overcook. Season to taste with s & p. Add warm shrimp to prepared mixture and toss. Serve immediately.

Serves 4-6.

Salads - Chicken Salad with Strawberries

2009-08-21T15:42:00.000-07:00

1 2 1/4 lb. roasted chicken, chilled
1 5 oz package mixed greens (8 cups)
2 c fresh sliced strawberries or blueberries
4 oz Gorgonzola or blue cheese, crumbled
1/2 cup honey-roasted cashews
1 lemon halved
3 T olive oil
1/4 t salt, 1/4 t pepper

Remove and discard skin. Shred meat (3 1/2 cups). Place greens on platter. Top with chicken, fruit, cheese, nuts. Drizzle w juice from lemon and oil. Sprinkle with s & p. Serves 6.

Salads: Fennel & Endive Salad with Orange Vinaigrette (Serves 6)

2009-08-21T14:45:00.000-07:00

1 navel orange
1 1/2 T white wine vinegar
1/4 t s, 1/4 t p, 3 T evoo
2 med fennel bulbs, stalks discarded
2 Belgian endive, trimmed

Finely grate 2 t zest from orange; squeeze 1 T juice into large bowl. Whisk in zest, venegar, s, p, oil until well combined. Cut fennel lengthwise into very thin slices. Halve endive lengthwise, halve drosswise and cut lengthwise in 1/4" strips. Add vegs to vinaigrette, toss to combine. Chill covered 15 mins to allow flavors to develop.

Salads - Apple, Dried Cherry, Walnut Salad w/ Maple Dressing

2009-08-21T14:40:00.000-07:00

Maple Dressing:
3 T white wine vinegar (champagne, if poss)
1/4 cup mayonnaise
1/4 cup maple syrup
2 t sugar
1/2 cup vegetable oil

Whisk mayonnaise, maple syrup, vinegar, and sugar in med bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with s & p. (Dressing can be made 3 days ahead. Just cover and refrigerate. Rewhisk before using.)

Salad:
5 oz mixed baby greens (8-10 cups)
1/2 c dried tart cherries or cranberries
2 Granny Smith apples, cored, cut into matchsticks
1/2 cup chopped walnuts, toasted

Toss greens, apples, cherries and nuts in large bowl to combine. Toss with enough dressing to coat. If desired, sprinkle with more walnuts and serve. Serves 6.

Salads - Tomatoes with Tarragon

2009-08-21T14:28:00.000-07:00

Not really a salad, but a good tomato side dish. I like them on a buffet table.

2 T butter
3 pints cherry tomatoes, stemmed
2 T fresh tarragon leaves
S & P

Melt butter in heavy large skillet over medium heat. Add tomatoes and tarragon and saute until tomatoes are just hot, 3-5 minutes. Sprinkle with s & p, serve immediately. SErves 12.

Salads: Creamy Lemon-Dill Tuna Salad (6 Servings)

2009-08-21T14:16:00.000-07:00

1 recipe dressing, below

1 15-19 oz can cannellini beans, rinsed and drained
1 12 oz can solid white tuna (water pack), drained and broken into chunks
1/2 cup halved red onion slices
1/2 cup bottled roasted yellow or red sweet peppers, drained and chopped
1 stalk celery, sliced
2-3 T capers, drained OR 1/2 cup stuffed green olives, sliced
1/2 5 oz pkg arugula baby spinach
2 large tomatoes, sliced
3 hard boiled eggs

Combine beans, tuna, and half the dressing. Stir in onions through capers. Serve over greens and tomato slices. 343 Calories per serving.

Creamy Lemon-Dill Dressing: Combine 3/4 cup mayo, 1 T dijon mustard, 1 T lemon juice, 1 T snipped fresh dill, 1 T honey, 1/4 t salt, 1/8 t pepper.

Salad: Vegetable Bowls with Yogurt-Lime Dressing (Serves 4)

2009-08-21T14:08:00.000-07:00

1 recipe dressing (below)
1 T soy sauce
1 T lime juice
1 t chili powder
1 t fresh oregano, snipped (or 1/2 t dried, crushed)
1 t evoo
1 lb. sweet potatoes (2-3 med), peeled and cut in 1" cubes
1 15 oz can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 med avocado, halved, seeded, peeled, chopped
8 large savoy cabbage leaves
1/4 cup thinly sliced green onions

Prepare dressing: (These ingredients are in addition to above) In samll bowl combine 1/2 cup plain low-fat yogurt, 2 T lime juice, 1 T soy sauce, 1 T chili powder, 1 clove minced garlic. Whisk in 1/4 cup evoo until well combined.
In small bowl stir tog soy sauce through evoo; set aside. Place sweet potatoes in med microwave safe bowl. Place beans in small microwave safe bowl. Evenly spoon half the soy sauce mitx on potatoes, half on beans, toss to coat. Cover bowls with vented plastic wrap, microwave potatoes at 100% 9 minutes till tender, stirring occasionally. MIcrowave beans on 100% 1-2 mins until heated through, stirring once. Divide potatoes beans, tomatoes, avocado among cabbage leaves. Sprinkle with green onions. Pass yogurt dressing and lime wedges.

Salad: Greek spinach-pasta salad with feta and beans (6 main dish servings)

2009-08-21T13:56:00.000-07:00

1 5-6 oz pkg fresh baby spinach
1 15 oz can Great Northern beans, rinsed and drained
4 oz crumbled feta
1/4 cup dried tomatoes (not oil-packed), shipped
2 green onion, chopped
2 cloves garlic, minced
1 t finely shredded lemon peel
2 T lemon juice
2 T evoo
1 T snipped fresh oregano
1 T snipped fresh lemon thyme or thyme
1/2 t kosher salt or sea salt
1/2 t freshly ground black pepper
12 oz dried cavatappi or farfalle
Shaved parmesan

In large serving bowl, combine spinach thorugh black pepper. Cover, let stand at room temp for up to 2 hours, stirring occasionally. Shortly before serving cook pasta al dente. Drain, reserving 1/4 cup of cooking water. Toss cooked pasta and pasta water with spinach mixture. Serve warm or at room temp. Top with shaved Parmesan. 408 calories per serving.

Salad: Pea-Potato Salad

2009-08-21T13:53:00.000-07:00

Toss together chopped cooked red-skin potatoes, thawed green peas, Kalamata olives, and tomatoes. Serve over crunchy romaie and drizzle with balsamic vinaigrette.

Salad - Smoked Trout and Bean Salad

2009-08-21T13:35:00.000-07:00

5 Tablespoons ev olive oil
3 Tablespoons minced shallot
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large (15-19 ounce) can white beans, rinsed and drained
2 smoked trout fillets (1/2 pound total - about 500gr)
1 bunch watercress, tough stems discarded
1 head Bibb lettuce, torn into bite-size pieces

Bring oil through pepper to simmer in 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor. Toss together trout, watercress, lettuce, and bean mixture in serving bowl. Serves 4 as main course.

Salad - Roasted figs with baby greens and honey vinaigrette

2009-08-21T13:06:00.000-07:00

Serves 2
4 small fresh black mission figs, stemmed
evoo
Kosher salt, fresh ground black pepper
3 T orange blossom honey
1 T warm water
1/2 lemon, juiced
2 cups baby mixed greens
1 handful each: assorted fresh herbs, eg parsley, basil, chives; finely chopped
4 ounces gorgonzola, cut in big chunks

Preheat oven to 400 F. Cut small X in top of figs and squeeze gently to crown it slightly. Put figs on sheet pan, drizzle with oil, season with s & p. Bake until soft and caramelized, abt 15 mins.

Put greens and herbs in a bowl, drizzle with a little olive oil, season with s & p. Toss gently with your hands.

In small bowl, combine honey, water, lemon juice; whisk with fork to combine. To serve, divide greens between 2 plates, mound chunks of gorgonzola cheese on each side of each and place 2 roasted figs in the center of each salad. Drizzle with warm honey vinaigrette.

Salad - Grilled Plum Salad with Aged Gouda and Pecans

2009-08-21T12:21:00.000-07:00

Dressing:

2 T sherry vinegar
1 t honey
3/4 t kosher salt
Freshly ground black pepper
3 T evoo

Whisk vinegar through pepper in large bowl. Gradually whish in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.

Salad:

4 ripe plums (about 1 pound), pitted and quartered
1 t evoo
Kosher salt, Freshly ground black pepper
3 cups torn escarole leaves (abt 1/2 head)
1 bunch watercress, washed, dried, stems trimmed (about 3 cups)
4 ounces aged Gouda cheese, thinly sliced
1/4 cup pecan halves, toasted

Heat a grill pan over med-hi heat. Brush plums with olive oil and sprinkle with s & p. Grill plums until slightly soft, abt 1 minute per side. Cut plum wedges in half crosswise and toss with dressing. Set plums aside to marinate in dressing for 15 minutes. (Salad can be prepared up to this point 1 hour before serving).

Right before serving, toss greens with plums and dressing. Divide amonth 4 serving plates and scatter cheese and pecans over the tops.

Salad - Grilled Halibut Salade Nicoise

2009-08-21T12:16:00.000-07:00

1 clove garlic
1/4 t salt
5 T evoo
6 T fresh orange juice, + more to taste
1/4 cup white- or red-wine vinegar
1 T Dijon mustard
1 1/2 pound red potatoes, scrubbed and halved (5-6 med)
1 1/4 pound green beans, trimmed
Juice 1 lge lemon
2 T evoo
1/2 t salt
1 pound Pacific halibut or striped bass
1/4 t coarsely ground pepper
1 head Boston lettuce
1 1/2 cups grape tomatoes
3 hard-boiled eggs, cut in wedges
1/4 cup Nicoise olives
1/4 cup finely chopped parsley

Vinaigrette: Peel garlic and smash. Using fork, mash garlic with 1/4 t salt in small bowl to form a coarse paste. Whisk in 5 T oil. Add 6 T orange juice, vinegar, mustard; whisk until well blended. Taste and whisk in up to 4 T more juice to mellow flavor; season with more salt if desired. Set aside at room temp.

Salad: Bring 1" water to boil in large saucepan fitted with steamer basket. Add potatoes, cook until tender, 10-15 mins. Remove to cutting board. When cool enough to handle, slice and place in a shallow bowl, drizzle with 1/3 cup vinaigrette. Set aside.

Add beans to steamer basket, cook until bright green and just tender, 4-6 mins. Rinse in colander with cold water until cool. Drain well. Place in med bowl and toss with 2 T vinaigrette.

Combine lemon juice, 2 T oil, 1/4 t salt in study sealable plastic bag; shake until salt dissolves. Add fish and marinte for up to 20 mins while you ready the grill. Preheat grill to med-high for 10 mins, then reduce heat to med. Drain fish, pat dry with paper towels. Season with remaining 1/4 t s, 1/4t p. Oil gril rack. Grill fish, turning once, until browned and just cooked through, 4-5 mins/side for halibut, 3-4 for bass.

Arrange lettuce leaves on a large serving platter. Arrange fish (whole or flaked into large chunks), potatoes, beans, tomatoes on top. Drizzle with reaining vinaigrette. Garnish with eggs, olives, parsley, pepper to taste.

Salad: Asparagus and Mushroom Salad with Parmesan

2009-08-21T09:38:00.000-07:00

From Gourmet Magazine:

1 pound med-to-thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 T fresh lemon juice
2 t Dijon mustard
1/2 t salt
1/3 cup extra virgin olive oil
Freshly ground black pepper
1 bunch watercress, coarse stems discarded (I used mache)
1/4 pound piece Parmesan, room temp

With a sharp knife, cut asparagus diagonally into very thin slices and transfer to large bowl. Halve large mushrooms, slice all very thin and add with radishes to asparagus. Toss gently. In a small bowl, whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus and toss gently. Grind pepper over salad. Spread watercress on a platter and top with salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad. Serves 6.

Salade with caramelized pecans

2009-08-21T08:37:00.000-07:00

Pecans:
2/3 cup pecan halves
2 t butter
1 T sugar
1/8 t salt
1/8 t cayenne

Place pecans in a skillet and cover barely with water. Bring to simmer over high heat and drain immediately. Place pecans back in the pan with the rest, cook over med to high heat, stirring until they brown and the mixture caramelizes, then place on a plate to cool.

Salad:
1 very large apple (1/2 lb), pref Russet or Golden Delicious, mixed with 1 T lemon juice to prevent discoloration
8 cups salad greens (pref the white center of curly endive or escarole) cut into 1 1/2-2" pieces, washed and thoroughly dried in a salad drier
3 oz. semi-dry or hard goat cheese, crumbled into pieces of about 1/2"

Dressing:
3 T oil (mixture of walnut or hazelnut and canola)
1 T sherry vinegar
1/4 t salt
1/2 t freshly ground pepper

WAsh apples, cut them into halves, remove cores. Cut into 1/2" slices, stack the slices and cut into 1/2" strips. Mix with lemon juice and set aside.

Wash and dry salad greens. Crumble goat cheese into 1/2" pieces and set aside. Mix together dressing ingredients.

At serving time, toss greens with dressing and arrange on 8 plates. Sprinkle with apple strips, cheese, and pecans. Serve immediately.

Salads - Endive, Pear, and Gorgonzola

2009-08-21T07:58:00.000-07:00

Thank you, Emeril!

4 large Belgian endive blubs, 16 oz total, thinly sliced crosswise
6 oz watercress or baby spinach
1 bunch (6 oz) radishes, thinly sliced
4 cups diced pears (about 3)
6 oz Gorgonzola, crumbled
2 cups toasted walnuts
1 T honey
2 t minced shallots
1 t minced garlic
1/2 t Dijon mustard
1/4 cup white wine vinegar
3 T cider vinegar
1/2 cup walnut oil
1/4 cup olive oil
1/4 t salt
1/4 t black pepper

Combine endive through Gorgonzola in large bowl. Sprinkle walnuts on top, cover, and refrigerate until ready to serve.

Combine honey through mustard in small bowl, whisking to blend. Add vinegars and whisk to incorporate. Grad whisk in walnut oil, followed by olive oil. Season with s & p.

When ready to serve, drizzle vinaigrette over salad and toss to coate evenly. Serve immediately. Serves 6-8.

Salad: Leek/Potato salad

2009-08-21T07:56:00.000-07:00

1 1/2 pounds new potatoes
1 pound young leeks
2-4 T parsley, chopped
3 T olive oil
S & p
4 T oil de truffe

Cook potatoes in boiling salted water 20 mins till tender. Cut leeks in 2 1/2 cm. pieces, wash, cook in boiling salted water, 5-7 mins till tender. Put parsley through s & p in bowl. Drain potatoes, slice thickly, and stir in sauce while still warm. Drain leeks and stir with potatoes. Correct seasoning. To serve, sprinkle with truffle oil. Serves 4.

Salad: TAco Caesar Salad

2009-08-21T07:53:00.000-07:00

Salad to serve 6-8

Chop 1 onion, 4 tomatoes
Tear/chop 1 large head of lettuce and 1 small Romaine
Toss with 4-6 oz. grated cheddar cheese and 1 large avocado sliced.
Brown 1 pound ground chuck; drain.
Add 1 15 oz can drained kidney beans; 1/4 t salt, chili powder & taco sauce/tabasco to taste
Add meat to salad (still warm); and 4 oz oil/vinegar dressing, small bag taco chips.

Salad - Spinach and Strawberry Salad

2009-08-21T07:42:00.000-07:00

1/2 shallot, minced (1 T)
2 T raspberry vinegar
1/4 cup evoo
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced almonds
2 ounces goat cheese

Combine shallot and vinegar in small bowl. Slowly add evoo while whisking. Place vinaigrette in the fridge until ready to serve

Roughly chop or tear spinach into large julienne strips. Place in large bowl. Prep remaining components: slice berries into thin round slices (( halve them); toast almonds by spreading on a cookie sheet and placing in 375 F oven for 5 mins. Crumble cheese into med chunks.

When ready to serve, add berries, almonds, cheese to greens and lightly mix. Add dressing slowly - you may not want to add all the dressing. Gently mix and serve. Serves 4.

Salad - Warm Potato & Tuna Salad

2009-08-21T07:25:00.000-07:00

Serves 4

50 gr new potatoes, halved lengthwise if large
2 T pesto
4 T olive oil
8 cherry tomatoes
175 gr canned tuna
200 gr green beans, halved
Couple of handfuls of spinach, preferable baby leaves; tear if larger

Put potatoes in pan of boiling water, bring back to boil and simmer 8-10 mins until tender.
Meanwhile, mix pesto and oil to make dressing. Halve the tomatoes, drain and flake tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.

Drain potatoes and beans and tip into a salad bowl. Stir in spinach so that it wilts a bit in the warmth from the veggies. Season with s & p. Scatter tomatoes and tuna on top, drizzle with pesto and gently toss everything together.

Salads - A Favorite Potato Salad

2009-08-21T04:24:00.000-07:00

This salad is really excellent...
2/3 cup olive oil
6 T cider vinegar
2 T brown mustard
2 garlic cloves
4 t anchovy paste
3/4 pound green beans
2 pounds red potatoes
1 cup thin-sliced scallions
8 strips of bacon, cooked
1/2 cup grated Parmesan

Blend first 5 ingredients in blender till smooth. Season with salt and pepper. Cook beans, cool in ice water. Drain, cut in 2-3" lengths. Cook potatoes about 20 mins, drain, cool; peel and cut up. Place potatoes, beans, scallions, and 1/2 of the bacon and 1/4 of the cheese in a large bowl. Toss gently. Pour 1/2 cup of dressing over, toss gently. Season with salt and pepper. (Can be made 6 hours ahead, cover and refrig.) Sprinkle with remaining bacon and cheese and serve. Serves at least 6-8.

Salad - Grilled Leeks with Bacon Vinaigrette

2009-08-21T01:11:00.000-07:00

4 medium leeks, trimmed to about 8 inches, split lengthwise, leaving root ends intact and discrding the touch outer leaves, washed well

6 slices lean bacon
1/4 cup balsamic vinegar
1 T Dijon mustard
1/4 cup minced parsley leaves
3 T minced onion
2 T minced chives
1/2 cup olive oil + additional for brushing leeks
Chopped tomato for garnish
1 hard-boiled egg, sliced for garnish

In a kettle of boiling salted water cook leeks for 6 mins, drain in a collander, refresh under cold water. In a skillet cook bacon over mod heat until crisp; transfer to paper towels to drain, reserving 2 t of the fat. In a bowl, whisk tog vinegar, mustard, 2 slices of bacon crumbled, parsley, onion, chives and add reserved bacon fat and 1/2 cup of oil in a stream, whisking until dressing is emulsified.
Brush leeks, patted dry, with additional oil and grill them, cut sides down on an oiled rack set 4" over glowing coals for 4 mins, until golden. Turn and grill 4 mins more. Transfer leeks to a plate, top with dressing, garnish with tomato, egg, remaining 4 bacon slices crumbled. Serves 4.

Salads - Grilled Asparagus with Salad

2009-08-21T01:07:00.000-07:00

Serves 4.

1 pound asparagus
2 T Balsamic vinegar
Oil

Put asparagus in roasting pan and cook in 200 C oven 5-7 minutes till brown. Place on warm serving plate, add salad, sprinkle with vinegar and oil & serve.

Salad: greens, 1 hard boiled egg chopped, parsley, white wine vinegar, olive oil, s & p, large capers, croutons.

Soup - Asparagus, Potato and Leek Soup

2009-08-20T17:12:00.000-07:00

1 t unsalted butter
1 large leek, white and light green parts, washed and chopped
1 medium baking potato, peeled and cut into 1/2 " cubes
1/2 pound asparagus, ends snapped off, cut into 1" pieces
3 cups chicken broth
1/2 t grated lemon rind
3/4 t kosher salt
Freshly ground pepper to taste
1 t olive oil
8 shiitake mushrooms, stemmed and quartered
Melt butter in medium saucepan over low heat. Add leek and saute until soft, abt. 5 mins. Add potatoes, asparagus, broth, and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, abt. 15 minutes. Place soup in a blender and puree until smooth. Stir in salt and pepper, keep warm. Heat olive oil in medium nonstick skillet. Add mushrooms, saute until tender, abt 5 minutes. Ladle soup among 4 bowls. Garnish with mushrooms. Serves 4.

Soup - Corn and Bell Pepper Chowder

2009-08-20T17:10:00.000-07:00

Serves 4

4 cups fresh or frozen (thawed) corn kernels, divided
2 cups low-salt chicken broth, divided
3 T butter
1 red bell pepper, chopped
1 5-6 oz Yukon Gold potato, peeled, cut in 1/2" cubes
3 large shallots, chopped
2 T whipping cream
Chopped scallions

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over med-hi heat. Add next 3 ingredients - saute 5 minutes. Add 2 cups corn, 1 cup broth, and the puree from blender. Bring to simmer. Reduce heat to med-low, cover, simmer until potatoes are tender, about 10 mins. Mix in cream. Season chowder with s & p. Ladle into bowls, sprinle with onions.

Soup - Squash Soup with Goat Cheese and Chives

2009-08-20T16:42:00.000-07:00

1 med (2 1/2 lbs.) butternut squash, halved lengthwise, seeds and fibers scooped out
3 1/2 cups chicken broth
1 1/2 t kosher salt, more to taste
Freshly ground pepper
3 ounces goat cheese
8 fresh chives or 2 scallions, green parts only, thinly sliced

Preheat oven to 400 degrees. Place squash on a baking sheet, cut side down, bake until very soft, about 1 hour. When cool enough to handle, scoop the flesh out and place in a food processor or blender. Process until pureed. Add chicken broth, s & p, process until smooth. Just before serving, scrape the soup into medium saucepan and place over medium heat until hot. Season with additional salt, if needed. Ladle into 4 bowls, crumble goat cheese into each. Garnish with chives and serve.

Soup - Tuscan White Bean and Tomato Soup

2009-08-20T16:31:00.000-07:00

1 pound Great Northern beans
4 cups chicken stock
2 bay leaves
1/3 cup olive oil
3/4 pound onions, thinly sliced
4 medium celery stalks, thinly sliced
3 medium carrots, thinly sliced
1/3 pound pancetta in 1/4" dice
10 oz. smoked ham, coarsely diced
2 t sugar
4 garlic cloves, minced
5 pounds tomatoes, peeled, seeded, chopped
1/4 cup fresh lemon juice
Salt & Pepper
Minced fresh parsley

Soak beans in cold water to cover in stockpot overnight. Add stock and bay leaves to beans. Simmer until tender, about 1 hour. Heat oil in heavy large saucepan over med-hi heat. Add onions, celery and carrots and stir until softened and just beginning to color, about 5 minutes. Add pancetta and stir until translucent, about 3 minutes. Add ham, sugar, and garlic and stir 5 minutes. Stir in tomatoes and bring to boil. Reduce heat to simmer. Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.

Blend in lemon juice. Season with s & p. Let soup stand at room temperature several hours. Garnish with parsley before serving. Serves 6-8 as main course, 8-10 as first course.

Soups - Creamy sweet potato and rosemary soup

2009-08-20T15:21:00.000-07:00

Serves 4-6

3 T unsalted butter at room temp
3 T olive oil
3 large or 6 small shallots, thinly sliced
2-3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 6" long stems fresh rosemary
2 pounds (2-3) sweet potatoes, peeled, trimmed and cut into 1/2" pieces
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese at room temp
3 T maple syrup

In 8 qt. stockpot, melt butter and oil over med-hi heat. Add shallots and garlic, season with s & p and cook for 3-4 mins until soft. Add potatoes, rosemary, and broth. Season with s & p. Bring mixture to a boil, reduce heat, and simmer until potatoes are very tender, about 20-25 mins. Turn off heat and remove rosemary stems. Using and immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with s & p to taste. Keep soup warm over low heat until ready to serve.

Soups - Giada's Chicken, Artichoke, and Bean Spezzatino

2009-08-20T15:12:00.000-07:00

2 T evoo
4 oz. pancetta in 1/4" dice
2 med carrots, peeled and cut in 1/2" pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 t salt, 1 t black pepper
2 14 oz cans low-sodium chicken broth
1/2 cup packed fresh basil leaves, chopped
2 T tomato paste
2 t dried thyme
1 bay leaf
2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
12 oz frozen artichoke hearts, thawed and chopped into 1" pieces
1 15 oz can cannellini beans, rinsed and drained

In heavy 5-6 qt saucepan, heat oil over med-hi heat. Add pancetta and cook, stirring frequently, until brown and crispy, 6-8 mins. Using a slotted spoon, remove pancetta and set aside to drain on paper towels.

Add carrots through pepper to pan and cook until onion is translucent, abt 5 mins. Stir in broth through bay leaf. Add chicken and press to submerge. Bring liquid to a simmer, reduce heat to med-low and simmer, uncovered, turning chicken over and stirring occasionally for 20 mins. Add artichokes and beans and simmer until chicken is cooked through and liquid has reduced slightly, 10-15 mins. REmove chicken to a cutting board and let cool for 5 mins. Discard skin and bones and cut meat into bit-size pieces. Return to saucepan and simmer 5 mins until warmed through. Discard bay leaf. Season spezzatino with S & P, if needed. Ladle into bowls and garnish with pancetta.

Soup - Jeanne's Minestrone di Romagna

2009-08-20T14:28:00.000-07:00

1/3 cup olive oil
3 T butter
1 cup thinly sliced yellow onion
1 cup diced carrots (1 lge)
1 cup diced celery (3 stalks)
2 cups peeled, diced potatoes (2 lge)
1 1/2 cups canned cannellini beans
2 cups diced zucchini (2 med)
1 cup diced green beans
3 cups shredded cabbage
2 cups canned beef broth (I used chicken)
4 cups water
3/4 cup canned itlaian tomatoes with juice
1/2 cup freshly grated Parmesan

Put oil, butter, and onion in pot over med low heat until onion wilts and is pale gold, but not browned. Add carrots, cook 2-3 min, stirring once or twice. Repeat this procedure with the celery, potatoes, zucchini, and green beans, cooking each one a few minutes and stirring. Add shredded cabbage, cook about 6 mins, stirring occasionally. Add broth, some Parmesan cheese crust, tomatoes and juice, bit of salt. (I also like to add some paprika). Cover and cook at very slow boil for at least 3 hours. If necessary, you can stop the cooking at any time and resume later. Cook until soupy thick, adding water if necessary (not broth). Fifteen minutes before the soup is done, add beans. Just before turning off the heat, remove the crust, swirl in grated cheese, taste and correct for salt.

Soups: Chunky Vegetable-Lentil Soup (Serves 6)

2009-08-20T14:02:00.000-07:00

1 T evoo
1 medium onion, cut into thin rings
1 clove garlic, minced
1 cup dry green (French) lentils, rinsed and drained
1 lb. whole small mushrooms (or halve/quarter larger ones)
4 medium carrots, thinly sliced (2 cups)
2 stalks celery, chopped
4 cups water
1 14 oz can vegetable broth
1/2 t salt
1/4 t pepper
1/4 head napa or red cabbage, sliced into strips (2 cups)

In 4 quart saucepan heat oil over med heat. Add onion and garlic, cook 4-5 mins until onion is tender, stirring occasionally. Stir in lentils, cook and stir 1 min. Add mushrooms through pepper, bring to boil. Reduce heat and simmer, covered, about 25 mins until lentils are tender. Divide among soup bowls, top with cabbage. 185 calories per serving.

Soups: Shrimp and Sausage Cioppino by Giada (Serves 4)

2009-08-20T13:46:00.000-07:00

1/4 cup evoo
1 large fennel bulb, trimmed and chopped into 1/2" pieces
4 garlic cloves, peeled and smashed
2 large or 4 small shallots, chopped
1/2 t kosher salt, plus 1/2 t
1/4 t ground black pepper, plus 1/4 t
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, eg Pinot Grigio
1/4 cup tomato paste
3 cups low sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and deveined
1 15 oz can cannellini beans, rinsed and drained
1 cup fresh basil, chopped
1 T chopped fresh thyme leaves

In a Dutch oven or large saucepan heat oil over med-hi heat, add fennel, garlic, shallots, 1/2 t salt, 1/4 t pepper. Cook, stir occastionally, until slightly softened, about 4 mins. Add sausage and break into 1/2" pieces with wooden spoon. Cook until brown, abt 5 mins. Add wine, scrape up brown bits on the bottom of pan with wooden spoon. Stir in tomato paste, chicken broth, bay leaf - bring to simmer, cover and cook 10 mins. Uncover pan and add shrimp, beans, basil, thyme. Simmer uncovered until shrimp is pink and cooked through, about 4 mins. Remove bay leaf and discard. Season with add'l s & p. Serve with crusty bread.

Soups: Radicchio Soup (Serves 4)

2009-08-20T13:11:00.000-07:00

1 pound radicchio (455 g)
3 T + 1/4 cup evoo, divided (45 + 60 ml)
1 large clove garlic, chopped
1 small red onion, chopped
1 15 oz can tomato sauce (425 g)
3 cups water (700 ml)
S & P to taste
4 cups cubed crusty Italian bread (225 g)
3/4 cup Parm-Reggiano (60 g)
1/3 cup fresh basil (14 g)

Wash radicchio, quarter and remove cores. Chop coarsely. Place 3 T evoo -onion with radicchio in soup kettle. Set over med heat, saute 10 mins until softened. Add tomato sauce and water, season with s & p. Bring to simmer and cook gently for 5 mins. Meanwhile, toss bread cubes with remaining 1/4 cup evoo Saute in large pan set over med-hi heat until cubes are golden, turning them frequently. (Make ahead to this point).
Heat soup. Add PR and basil and stirr until cheese melts. Place bread cubes in bottom of 4 soup bowls, pour soup over bread, serve immed with more PR at table.

Soups - Veggie Fish Chowder

2009-08-20T12:10:00.000-07:00

1 pound firm-textured white fish, in 4 pieces
Freshly ground black pepper
2 medium carrots, thinly sliced
1 cup sugar snap peas, halved diagonally
1 T olive oil
1 14oz can vegetable broth
2 1/4 cups water
1 4 oz pkg butter-and-herb-flavored potatoes
Shaved Parmesan

Season fish lightly with pepper. In 4-qt. Dutch oven, cook fish, carrots, and peas in hot oil over medium high heat for 3 mins. Add broth and water, bring to boil, reduce heat, simmer, covered, for 3 mins or until fish flakes when tested with a fork. Place mashed potatoes in small bowl. Carefully remove 1 1/4 cups hot broth from Dutch oven, stir broth into potatoes - mixture will be thick. Divide mashed potato mixt among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with s & p. Serve with parmesan cheese.

Soup - Greek Lentil Soup

2009-08-20T08:29:00.000-07:00

In 3 quart saucepan, heat 1 T olive oil over med heat. Add 1 medium onion chopped; saute until transparent, about 3 mins. Add 1 clove garlic, minced, s&p, saute 3 mins, stirring occasionally. Add 1 stalk celery, diced, and 1 carrot, diced, saute 3 mins, stirring occasionally. Add:

4 c chicken broth
1 1/2 c canned tomatoes
1 c water
1 bay leaf
1 c dried lentils, rinsed
1/2 t dried basil, crushed

Bring to boil, reduce and simmer 35 minutes. Remove bay leaf and serve.

Serves 8.

Soup - Cioppino

2009-08-20T08:05:00.000-07:00

1 pound fish fillets
1/2 sweet pepper in 1/2" squares
2 T finely chopped onion
1 minced garlic clove
1 T olive oil
1 16 oz. can tomatoes
1 8 oz jar tomato sauce
1/2 c. wine
3 T snipped parsley
1/2 t salt, dash pepper
1/4 dried oregano
basil
12 oz. shrimp
1 7 1/2 oz can minced clams

In 3 qt. saucepan, cook pepper thru garlic in hot oil till onion is tender. Add tomatoes thru basil. Bring to boil, reduce heat, cover, simmer 20 minutes. Add fish cut in 1/2" pieces, shrimp,, undrained clams. Bring just to boil, simmer 5-7 minutes.

One of my favorite recipes, so easy and delicious. I add potates or pasta and a veg during the cooking time.

Soups - Sweet Potato and Leek Soup with Bacon and Chives

2009-08-20T02:09:00.000-07:00

8 medium leeks, white parts only
12 strips double-smoked country bacon
6 T unsalted butter
2 med sweet potatoes, peeled and thinly sliced
6 cups chicken stock
Salt and freshly ground black pepper
3 T snipped fresh chives

Wash the leeks carefully to remove all grit, then thinly slice them. Fry the bacon over medium heat. As it cooks, drain off and reserve the fat, and remove the strips to a plate lined with paper towels. Set aside. Wipe the pan clean, add 2 T reserved bacon drippings along with butter. Over low heat, sweat the leeks, stirring occasionally until they are very soft, about 25 mins. Add sweet potatoes and stock, cover and bring to a boil. Reduce the heat and simmer, uncovered, until potatoes are very soft, about 35 mins. Transfer soup in batches to a blender or food processor and puree until smooth. Season with s & p to taste, stir in chives. To serve, ladle soup into bowls and top with crumbled bacon. Serves 4-6.

Soup - Basque Potato and Green Bean Soup

2009-08-20T02:02:00.000-07:00

1 1/2 pounds russet potatoes, peeled and in 2" cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on slant in 2" lengths
6 T olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper

Place potatoes, 1 T salt, and water in a large saucepan over med-high heat, cover and bring to a boil. Cook until potatoes are nearly soft through, about 15 mins. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 mins.
While beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about 5-8 minutes. Remove from heat and reserve.

When beans and potatoes are cooked, add garlic and olive oil to soup and stir. Season to taste with s & p, if desired and serve. Serves 6.

We added canned tomatoes and red pepper coulis (homemade). Thought it would be good with chicken or sausage in it.

Pasta: Ziti with Roasted Zucchini (Serves 6 as main course)

2006-08-19T21:11:00.000-07:00

2 pounds medium zucchini, trimmed and cut into 1/4" thick rounds
12 garlic cloves, peeled and halved
8 large shallots, peeled, halved, thinly sliced
7 T evoo, divided
1/2 t dried crushed red pepper
2 pound box ziti, cooked and drained
3/4 cup reserved cooking liquid (from pasta)
1 cup chopped fresh basil, divided
3/4 cup grated Pecorino Romano

Preheat oven to 400 F. Toss zucchini, garlic, shallots, 5 T oil, and red pepper flakes in bowl. Spread on 2 large rimmed baking sheets, sprinkle with s & p. Roast vegs until tender, turning occasionally, 30-35 minutes.
Toss cooked pasta in large bowl with 1 T oil.. Transfer 1/2 pasta (8 cups) to another bowl; cool, stirring occasionally. Cover and chill, reserving for another purpose.
Place remaining pasta in large pot, add roasted vegs, 1/4 cup pasta cooking liquid, and 1 T oil. Stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding remaining cooking liquid by tablespoonsful to moisten if dry. Season with s & p. Transfer pasta to large platter. Sprinkle with remaining 1/4 cup basil.

Pasta: Orecchietti with Lentils (Serves 6 as main course)

2006-08-19T19:48:00.000-07:00

1/.2 cup evoo
3 large onions, (2 lbs) thinly sliced
2 garlic cloves, chopped
1/4 t salt, 1/8 t pepper
1 Turkish or 1/2 Calif. bay leaf
1 cup French green lentils
1 pound orecchiette (or fusili or penna)
10 oz. baby spinach
1 1/2 oz grated parmesan (3/4 cup)

Heat oil in 12" heavy skillet over mod heat till hot, not smoking. Stir in onions thru bay leaf. Reduce to mod and cook covered, stirring occasionally, till onions very tender and golden 20-25 mins. Discard bay leaf. Meanwhile cover lentils by 1" of water in 1 1/2 - 2 qt. pan, boil over mod heat, covered, till tender and most liquid is absorbed 15-20 mins. Season with s & p and let stand, covered, till ready to use. Cook pasta al dente. Reserve 1 cup water, drain pasta, and return to pot. Add onions, spinach and reserved water (a bit at a time) to wilt spinach. Add cheese, lentils; s & p, and toss.

Pasta: Risotto with Asparagus (Serves 6)

2006-08-19T16:31:00.000-07:00

2 pounds thick asparagus
1 sprig fresh thyme or lemon thyme
4 T unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 t grated lemon zest
Freshly ground black pepper
1/3 cup grated parmesan
2 t fresh lemon juice
1 head Bibb lettuce, cut into strips
8 oz. robiola or taleggio cheese, thinly sliced
Evoo for drizzling

Peel bottom third of asparagus stalks with peeler, snap each stalk where it breaks naturally; reserve 4 of peeled bottoms for crostini. Thinly slice 6 asparagus bottoms and place rest of the bottome in a saucepan with 8 cups watr and the thyme to make asparagus broth; bring to simmer.
Heat 2 T butter in saucepan over med heat. Add shallot and cook, stirring, untiil translucent, abt 2 mins. Add rice and cook, stirring, until glossy, about 1 min. Add 1 1/4 t salt. Pour in wine and stir until absorbed. Stir in 1/2 cup asp. broth until absorbed (use ladle to add broth, keeping solids in the pan). Continue to add broth in 1/2 cup increments, stirringconstantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left). Stir in the sliced asparagus bottoms and lemon zest, add remaining broth, 1/2 cup at a time, until rice is just tender, 5-8 minutes more.
Meanwhile, place asparagus tips n large skillet, cover with water and season with s & p. Simmer over med-hi heat until just tender, abt. 5 mins.
Add remaining 2 T butter, parmesan, and lemon juice to risotto. Stir in lettuce, remove from heat, and season with salt. Divide among bowls, top with robiola and season with pepper. Drizzle asp tips with evoo and spoon over risotto.

Risotto - Pumpkin Risotto

2006-08-19T15:32:00.000-07:00

Serves 4

1/2 cup evoo
1 cup onion, finely chopped
1 bay leaf
2 cups Arborio rice
1 cup dry white wine
4 cups hot chicken stock
2 cups fresh pumpkin (potiron) juice
1 medium pumpkin, peeled, roasted, and pureed (reserve one cup)
1 cup diced pumpkin
1/2 cup grated parmesan
1/2 cup mascarpone
4 T unsalted butter, cut into small pieces
2 oz fried sage
2 oz sage pesto

In med heavy saucepan, heat olive oil over med-hi heat; add onion and bay leaf and saute, stirring continuously, just until softened, which takes about 3-4 mins. Add rice and continue to stir, using wooden spoon, to coat rice with the oil. Add wine and continue cookiing, stirring often, until it has been absorbed by the rice. Add diced pumpkin and pour in small amount of chicken stock and pumpkin juice and stir. Cook and allow rice to absorb. Repeat until all liquid has been used. Stir in pumpkin puree and reduce heat to very low so that risotto doesn't simmer anymore. Stir in parmesan mascarpone, and butter to give risotto a nice, creamy finish. Spoon immediately into heated shallow serving bowls. Garnish with sage and dollop of sage pesto.

Pasta - Lemon Pasta

2006-08-19T14:56:00.000-07:00

4 T stick unsalted butter
1 cup heavy cream
3 T fresh lemon juice
1 lb. fresh egg fettucini
2 t finely grated lemon zest
Salt & Pepper
Grated Parmesan

Melt butter in deep heavy 12" skillet, stir in cream, lemon juice. Remove from heat, keep warm and covered. Cook pasta. Reserve 1/2 cup cooking liquid, drain pasta. Add pasta to skillet with lemon zest and 2 T liquid, toss well. Add more liquid, 1 T at a time, if necessary to thin sauce. Season with s & p. Serve with parmesan. Serves 8.

Pasta - Seafood Lasagna (from "Crazy for Casseroles" by James Villas)

2006-08-19T14:07:00.000-07:00

4 T butter
1/2 pound fresh shrimp, boiled, shelled and chopped
1/2 pound lump crabmeat
6 lasagna noodles
1 med onion, finely chopped
1/2 pound fresh mushrooms, thinly sliced
1 T fresh lemon juice
S & p
3 large eggs, beaten
2 cups half and half
1/4 cup grated parmesan
3/4 cup shredded mozzarella

Preheat oven to 350. Butter shallow 2 qt. casserold with 1 T butter. Combine shrimp and crab in large mixing bowl, toss well. Heat large pot salted water to boiling and cook noodles according to pkg directions, until just tender. Drain and set aside.

Melt remaining 3 T butter in large skillet, add onion and mushrooms; cook, stirring till softened, abt 5 mins. Add onion mixt and lemon juice to seafood, season with s & p, toss again.

Combine eggs, half and half, and Parmesan in another lge bowl, stir until well blended. Add about 2/3 of egg mixt to seafood mixt and stir again to mix well. Spread abt 1/3 of seafood mixt over bottom of prepared casserole. Cover with 2 noodles, spread another 1/3 over noodles, cover with 2 more noodles, spread remaining mixt over top. Cover with the last 2 noodles, pour remaining egg mixt over noodles and sprinkle mozzarella evenly over the top. Bake on center oven rack until bubbly and golden, abt 35 mins. Let stand 10 mins before serving.

Serves 6
Note: Any poached and flaked white fish, or a mix of salmon and white fish, may be substituted for the shrimp and crabmeat.

Pasta: Spinach and Ricotta Dumplings (Serves 4)

2006-08-19T13:04:00.000-07:00

40 oz fresh spinach, washed (1150 g)
16 oz ricotta cheese (455 g)
1 1/2 cups freshly grated Parmigiano Reggiano, divided (120 g)
1 t salt (6 g)
1/2 t pepper
1/4 t nutmeg
2 extra-large eggs, slightly beaten
Flour
8 T unsalted butter (113 g)
1 t sage (1 g)
1/4 t salt

Cook spinach until limp, drain and cool. Squeeze by handfuls until bone dry. Chop finely. Turn ricotta out onto paper towels, pat dry. Mix tog in large bowl with spinach, 1 cup of PR, s, p, nutmeg, and eggs. Refrig 15 mins.
Drop spinach-ricotta mixt by level tablespoons onto a floured work surface. Roll one at a time in your hands into fat, neat cylinders. Place on a foured cutting board. (May be prepared ahead to this point - cover with a tea towel and refrig). Melt tog better, sage, salt. Coat bottom of a serving dish with half the butter mixt and 1/4 cup PR, keep warm in a very low oven. Gently drop a dozen dumplings into a large quantity of well-salted simmering water. Dumplings are cooked when they rise to the surface. Drain with a slotted spoon, transfer to the serving dish. Finish dish with remaining sage-butter and PR. Serve with more PR at table.

Pasta - Penne, Penne, Penne

2006-08-19T12:56:00.000-07:00

Penne alla Checca - Serves 6

1 pound (heirloom) tomatoes
1 pound mozzarella
6 T evoo
5 basil leaves
sea salt
1 pound penne

Cut tomatoes and mozzarella into bite size pieces, abt. 1". Place in large bowl. Tear basil and add to bowl. Cook penne as directed. Drain and immed toss with tomatoes. Sprinkle with s & evoo; serve with black pepper.

Penne with escarole and wild mushrooms - Serves 6
1/3 cup olive oil
5 cloves garlic, sliced very thin
1/4 t crushed red pepper flakes
8 ounces domestic or wild mushrooms, wiped clean, stemmed, sliced
Kosher salt & freshly ground black pepper
1 med head escarole, well washed and dried, chopped into 1" pieces
1 pound penne
Chopped fresh parsley
1/4 cup Parmesan

Bring water to boil for penne. In large saute pan, heat oo over med-hi heat. When shimmers, add garlic and pepper flakes; Take pan off heat and cook garlic in hot oil, stirring or swirling to prevent burning until garlic gragrant and has started to take on some color. Return pan to heat, add mushrooms, season with ample salt and pepper and cook. Stir until mushrooms release most of their liquid, about 4 mins. Add chopped escarold and cook, stirring, until wilted. Keep warm. Cook pasta until al dente. Reserve 1 cup of pasta water and drain pasta. Add pasta and 1/4 cup of cooking water to escarold and mushrooms, return the heat to med-hi and toss everything tog well. Taste and add additional s & p, keeping in mind that the escarold can use a good amount of salt to bring out its flavor. If sauce is dry, add liquid. Sprinkle with parsley and cheese.

Penne with Sausage, spinach, and goat cheese - Serves 6

2 T oo
1 med onion, halved and thinly sliced
3/4 pound sweet Italian sausage, casing removed
3/4 pound penne
Salt
4 oz spinach, well washed and dried and coarsely chopped (abt 2 cups)
1/2 pint cherry or grape tomatoes
2 T Parmesan
2 T fresh goat cheese
1 T chopped parsley

Bring pot of water to boil. Heat oil in large saute pan over med-low heat. Add onion and saute until tender and begins to color, 10 mins. Crumble sausage into pan, increase heat to med-hi, fully cook meat. Cook pasta until almost al dente. Save 1 cup cooking water, drain pasta. Add spinach and tomatoes and some of cooking liquid to sausage and cook, tossing, until spinach has wilted. Add pasta, half of reserved liquid, and cheeses. Toss well and lightly smash tomatoes. Add a bit more of liquid if needed. Sprinkle with parsley.

Pasta - Fettuccine with butter, peas, and sage

2006-08-19T12:41:00.000-07:00

1/2 c butter
12 fresh sage leaves
1 cup frozen petite peas
salt, fresh ground black pepper
1 pound fresh fettuccine
1/4 pound parmesan, grated (1 1/2 cups)

Over med heat, melt 1/4 cup butter in small saucepan. Add sage leaves and cook until they are crisp. When butter begins to brown, add peas and cook, stirring, for 1 min. Add 1/4 cup water, cover saucepan, reduce heat to low. Cook 10 mins, season with s & p to taste.

Bring large pot of salted water to boil. Cook fettuccine until al dente, 2-3 mins. Drain well, toss with remaining butter, 3/4 c cheese, and pea/sage mixture. Sprinkle with remaining cheese. Serves 6.

Pasta: Shrimp and Leek Linguine in White Wine Sauce (Serves 4-6)

2006-08-19T12:30:00.000-07:00

1 pound small uncooked shrimp, peeled, deveined, shells reserved.
1 3/4 cups water
6 T evoo
2 large garlic cloves, minced
2 1/2 cups thinly sliced leeks (white and pale green parts only from about 2 large)
(1/4 cup thinly sliced stemmed drained peperoncini, about 4 whole)
3 T chopped fresh oregano
2 t minced lemon peel
1/4 cup dry white wine
2 T fresh lemon juice
1 pound linguine
Chopped fresh parsley

PLace shrimp shells in med saucepan. Add water and generous pinch of salt, bring to boil over med-hi heat. Cover, reduce heat to med-low and simmer until reduced to 1 cup liquid, about 15 mins. Strain into measuring cup, pressing on shells to extract as uch liquid as possible.
Meanwhile heat 3 T oil in heavy large skillet over med-hi heat. Add shrimp and saute until opaque, abt 2 mins. Using slotted spoon, transfer to med bowl. Reduce heat to low, add remaining 3 T oil to same skillet, add garlic and saute until soft, abt 1 min. Stir in leeks-lemon peel. Cover and cook until leeks are soft, about 3 mins. Uncover, add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 mins. REmove from heat.
Cook pasta. Drain, reserving 1 cup liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved liquid to moisten if necessary, season with s & p. Transfer to large bowl. Garnish with parsley.

Pasta: Baked Parmesan Risotto (Serves 4) (Great side dish)

2006-08-19T11:48:00.000-07:00

1/2 cup (2 oz) grated Parmesan
1/4 cup chopped onion
2 cups milk
1 can (10 3/4 oz) condensed cream of chicken soup.
1 cup instant long-grain white rice
1/4 t salt, 1/8 t black pepper
Addit Parmesan and snipped parsley

Preheat oven to 375 F. Lightly spray small baking pan with non-stick cooking spray. In bowl, combine milt, soup, rice, cheese, onion, salt, pepper: mix well. Pour rice mixture into baking pan, bake 35-40 mins until bubbly around edges and all liquid is absorbed. Sprinkle with addit cheese and parsley.

Pasta: Linguine with Shrimp Scampi

2006-08-19T09:47:00.000-07:00

From "Barefoot Contessa":

Vegetable oil
1 T kosher salt, plus 1 1/2 t
3/4 pound linguine
3 T unsalted butter
2 1/2 T olive oil
1 1/2 T minced garlic (4 cloves)
1 1/4 pounds large shrimp, peeled and deveined
1/4 t freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 t hot red pepper flakes

Drizzle smoe oil in large pot of boiling salted water, add 1 T salt and the linguine, cook for 7-10 minutes or according to directions.
In another large (12") heavy bottomed pan, melt butter and olive oil over med-low heat. Add garlic, saute for 1 minute, being careful not to burn. Add shrimp, 1 1/2 t salt, and pepper and saute until shrimp have just turned pink, about 5 mins, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, slices, and red pepper flakes. Toss to combine.
Drain linguine and return to pot: immediately add shrimp and sauce, toss well, and serve.
Serves 4.

Pasta - Fettuccine with Pulled Chicken, Pesto, Roast Peppers

2006-08-19T09:14:00.000-07:00

2/3 cup basil pesto
1 9 oz pkg fettuccine
1 T evoo
3 garlic cloves, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted peppers
1/2 cup pitted olives, halved
S & P
1/4 cup parmesan, plus more for the table

Place pesto in large bowl. Cook pasta according to pkg instructions. While pasta is cooking, heat oil in large skillet over med-hi heat. Add garlic and cook, stirring until soft and fragrant, abt. 30 seconds. Add chicken, peppers, olives and cook, stirring until hot, abt 3 mins. Season with s& p. Drain pasta, reserving 1/3 cup of pasta water. Whisk pasta water into pesto. Add pasta and cheese to pesto and toss and combine, Add chicken mixture and combine. Divide among 4 bowls and serve immediately with additional parmesan. Serves 4; 300 calories per serving.

Pasta: Risi e Bisi (Serves 6)

2006-08-19T08:18:00.000-07:00

5 cups chicken stock
4 T butter
1/2 cup finely chopped onions
2 cups fresh peas
1/4 pound cooked, smoked diced ham
1 1/2 cups raw rice
2 T softened butter
1/2 cup freshly grated Parmesan cheese

Slowly simmer chicken stock in a 2-3 quart saucepan over low heat. In a heavy 3 qt. casserole, melt 4 T butter over mod heat. Add onions and cook, stirring frequently iuntil they are transparent but not browned. Add peas, rice, and diced ham. Cook for 2 mins until the rice grains are buttery and somewhat opaque. Add 2 cups of simmering stock and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed. Add another cup of stock. When this is absorbed, the rice and peas shold be tender. If not, add more stock - 1/2 cup at a time - and continue cooking and stirring. When done, gently stir in softened butter and cheese. Serve at once while the rice is creamy and hot.

Risotto Two Ways

2006-08-19T07:37:00.000-07:00

Basics: * Lightly roast raw rice in oil; * After initial cup of broth, add additional broth only a 1/2 cup at a time, * Taste-test as you go and stop cooking when the rice is tender yet firm and the dish has a creamy look.

Spinach/Pea Risotto

2 gloves garlic, minced
2 T oo
1 cup Arborio rice
1/2 cup thinly sliced carrots
3 1/2 cups chicken or vegetable broth
2 cups fresh spinach leaves, coarsely chopped
1 cup frozen baby or regular peas
2 oz. Parmesan
1/3 cup thinly sliced green onions
1/4 cup thin wedges radishes
2 t snipped fresh tarragon
Parmesan

In 3 qt. saucepan, cook garlic in hot oil over med heat for 30 seconds. Add rice, cook 5 mins until golden brown, stirring frequently. Reove from heat, stir in carrots. In 1 1/2 qt. saucepan bring broth to boil; reduce heat and simmer. Carefully stir 1 cup hot broth into rice. Cook, stirring frequently, over med heat until liquid is absorbed. Add 1/2 cup of broth at a time, stirring frequently until broth is absorbed before adding more broth - about 22 mins. Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon. Heat through. Top with cheese shards, serve immediately. Serves 6. 191 cal. per serving.

Asparagus/Leek Risotto

3/4 pound asparagus spears, trimmed
2 T oo
1 1/2 cups sliced leeks
1 cup Arborio rice
3 cups chicken broth
1/3 cup freshly grated Parmesan
2 T shipped fresh parsley
1/2 t finely shredded lemon peel
1 T lemon juice
1/4 t coarse black pepper
Lemon slices, Lemon peel

Place asparagus in single layer on baking sheet, brush with 1 T oo, lightly sprinkle s & p. Bake uncovered in 450 F oven about 10 minutes until crisp-tender. Cool slightly. Cut two-thirds in 2" pieces, set aside all asparagus. Meanwhile, in large saucepan cook leeks in remaining oo untiil tender. Stir in uncooked rice. Cook and stir over med heat about 5 mins until rice begins to turn golden brown. In another saucepan bring broth to boil. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice. Cook, stirring frequently, over med heat until liquid is absorbed. Add 1/2 cup at a time, stirring frequently until broth is absorbed bfore adding more broth (abt 22 mins). Stir in any reaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices and peel. Makes 4 servings. 256 cal per serving.

Pasta - Jeanne's Spinach Lasagna

2006-08-19T05:26:00.000-07:00

3 cups ricotta cheese
1 cup shredded Parmesan
1 large egg
2 10-oz packages fromzen chopped spinach, thawed, squeezed dry
1 7-oz package prepared pesto

4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from 1 8-oz package (I prefer the type you need to cook beforehand)

2 cups grated Fontina

Blend ricotta and Parmesan in med bowl. Season with s & p, stir in egg. Blend spinach and pesto in another med bowl.

Brush 13x9x2" glass baking dish with oil. Spread 1 cup pasta sauce on bottom. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups cheese mixture over in thin layer. Drop 1/3 spinach mixture over by spoonfuls. Repeat layering 2 more times. Top with remaining 3 noodles and 1 cup sauce.

Preheat oven to 350 deg. Cover with foil, bake 35 minutes. Uncover, sprinkle with Fontina. Bake lasagna until heated through, sauce bubbles, and cheese on top is elted, about 15 minutes longer. Let stand 10 minutes.

Serves 8.

Pasta - Spaghetti with Tuna

2006-08-19T04:12:00.000-07:00

2 lbs. tomatoes, halved, seeded, sliced thin
2 6 oz cans solid white tuna in oil, drained, separated in chunks
1/2 cup olive oil
4 anchovy fillets, minced
2 sm. garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil

Gently mix first six ingreds in lge bowl. Season with s & p. Let stand 1 hour @ room temp.
Cook spaghetti, drain, return to pot. Add tuna and basil, toss. Season with s & p. Transfer to bowl, serve. Serves 4.

Pasta - Suzy's Carmelized Onions and Sweet Red Onion Pasta

2006-08-19T04:07:00.000-07:00

1 lb. sweet red onion pasta (or good plain pasta)
2 T unsalted butter
2 T evoo
4 large onions, halved and thinly sliced
3-4 red bell peppers, roasted, peeled, chopped
1 cup water or chicken broth
1 T balsamic vinegar
1/2 T fennel seeds
Freshly grated Parmesan cheese

Melt 1 T butter with oil in heavy large skilled over med high heat. Add onions, saute until tender and carmelized, abt 20 mins (took Suzy 2 hours). Add roasted peppers, saute 5 mins. Add water/broth, vinegar, fennel seeds; reduce heat to med and simmer until sauce reduces slightly, 5-15 mins. Whisk in remaining 1 T butter. Season with s & p. Remove from heat and keep warm. (Could be made ahead and set aside for later use).
Cook pasta. Return to pot and add sauce to coat. Transfer to serving bowl. Serves 4-6.

Sauces - Tomato Pesto with Garlic and Pimiento

2006-08-18T14:48:00.000-07:00

5 Italian plum tomatoes
3 garlic cloves
1 t salt
2/3 cup blanched almonds, toasted
4 large roasted red peppers, packed in brine, drained
1/8 t cayenne pepper
1 cup olive oil
3 T red wine vinegar OR 2 T balsamic vinegar

Char tomatoes in broiler or over flame, turning until skins blacken. Peel off skins. Cut tomatoes in half and squeeze to extract seeds and juice. Drain cut-side down on paper towels.

Mix garlic and salt in processor using several on/off turns. Add almonds and grind finely. Blend in peppers using several on/off turns. Add tomatoes and cayenne and mix until smooth. With machine running, add oil through feed tube in thin stream. Blend in vinegar. Transfer to bowl. Cover and refrigerate several hours or overnight. Serve at room temperature.

Pungent and colorful complement to fish, chicken, or pasta.

Sauces - Red Bell Pepper Coulis

2006-08-18T14:42:00.000-07:00

2 1/4 pounds peppers
2 medium onions
2 T butter
2 medium ripe tomatoes
3 garlic cloves
1 large sprig thyme
2 bay leaves
S & P
3/4 chp chicken stock

Seed peppers, slice. Peel onions, slice. Put peppers and onions in heavy saucepan with butter, cover, sweat over very low heat until very soft, 10-15 minutes. Stem the tomatoes, cut in large chunks. Peel, lightly crush 3 garlic cloves. Add garlic, tomatoes, thyme and bay leaves to onions and peppers. Season with s & p, add stock. Cook over med heat 15 minutes, then puree in blender. Optional: add basil, parsley, dill, sage, or rosemary or nicoise olives.

Serve hot or cold with fish, eggplant, zucchini; add to soup. I like to keep some in the freezer - freeze in ice cube tray, then store in zip lock bag.

Sauces: Kaye Ballard's Spaghetti Sauce (Serves 8-10)

2006-08-18T12:16:00.000-07:00

2 chicken legs, cut in half
1/2 pound diced beef, 1/2" pieces
1/2 pound diced pork, 1/2" pieces
1/4 cup oil
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup Italian red wine
3 1/2 cups tomatoes (30 oz can)
3 1/2 cups tomato puree (30 oz can)
2 t salt, 1/2 t pepper
1 T oregano
1 T basil

Brown chicken and meat in oil over low heat 20-30 mins, stirring frequently. Add onions and mushrooms and continue to cook 10 mins, stirring occ until browned. Add rest. Cover and cook over low heat 2 1/2 hours.

Meatballs:
1 lb ground round
1/4 cup grated Locatelli Romano cheese
2 eggs, beaten
1/4 cup chopped parsley
1 T minced onion
1/4 cup milk
3/4 cup bread crumbs
1/2 t salt
1/2 t garlic salt
1/4 t pepper
Combine all. Shape into 3/4" balls. Saute over low heat until well browned, turning as necessary (abt 15 mins). Add to sauce. Serve over spaghetti.

Sauces: Dill Pickle Butter (to accompany salmon)

2006-08-18T08:40:00.000-07:00

4 T unsalted butter, softened
1/4 cup finely diced dill pickles
1 t minced tarragon
1/2 t Dijon mustard
S & P
In a bowl, blend the butter with the rest. Serve with salmon.

Sauce - Roasted Garlic/Herb Sauce

2006-08-18T08:06:00.000-07:00

Great for seafood.

2 heads garlic
1 t and 2/3 cup olive oil
1 cup coarsely chopped parsley
4 anchovy fillets, rinsed
2 T drained capers
2 T basil, coarsely chopped
1 T grated lemon peel

Preheat oven to 375 R. Cut off top 1/4" of garlic and discard. Place garlic in small baking dish, dirzzle with 1 t oil. Cover with foil, roast 1 hour. Cool slightly, sqeeze garlic from skin to small bowl. Mash with fork. Place garlic and the rest except oil in processor. With machine running, slowly blend in oil. Season with s & p. May be made 1 day ahead; chill. Use at room temp.

Sauces - Carol Ann's Honey Lime Dressing

2006-08-18T08:03:00.000-07:00

4 whole eggs
1 quart honey
1/2 cup butter
1 cup fresh lemon juice
1/2 cup fresh lime juice

Whip eggs well. Add the rest and bring to a boil. Stir constantly. Cool and use for fruit salad. Can be made weeks ahead, stores well in refrigerator. Carol Ann says she usually makes 1/4 of the recipe.

Sauces - Pesto and Variations

2006-08-18T06:22:00.000-07:00

1/4 cup nuts (pine nuts, walnuts, etc)
2 cups packed chopped raw herbs/greens (basil, parsley, kale, etc)
1/2 cup grated hard cheese, such as Parmesan
2 T evoo
2 T lemon juice
1-2 T water (opt)
1/2 t salt
1/4 t freshly ground pepper

Pulse all ingredients in a food processor until smooth.

Add black olives, artichoke hearts or sundried tomatoes.
Use pecans, cashews, or soy "nuts" for nuts
Try green onion tops or spinach for herbs/greens
Substitute lime, orange, or grapefruit juice for lemon juice

Pea, Parsley, and Walnut Pesto

1 cup frozen peas
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, and more for serving
3 garlic cloves, smashed and peeled
1/3 cup evoo

Cook one cup peas according to package instructions. In food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 T water. Pulse until paste forms. With machine running, slowly add oil, processing until blended. Season with s & p. (COuld also use almonds and walnuts.)

Makes great pasta sauce (add another cup of peas to pasta for last 30 sec. of cooking); or spread on crackers.

Pea/Basil Pesto

Add 1 cup defrosted peas to 1/4 cup store-prepared pesto.

Sauces: Suzy's Brandied Cranberries

2006-08-18T05:12:00.000-07:00

1 orange
1/2 cup water
2-3 cinnamon sticks
6-8 cloves
2 cups sugar
1 lb. cranberries
1/4 brandy

Cut orange into pieces, remove seeds but do not peel Chop in blender to a fine mince. SAve any juice. In saucepan combine orange, juice, water and spices. Simmer 10 mins. Then add sugar and cranberries. Simmer until berries pop. Remove from heat and stir in brandy. Stove in covered containers in refrigerator. Will last all year!

Chicken: Orange-Glazed Chicken (Serves 4)

2006-08-17T19:44:00.000-07:00

1/3 cup sweet orange marmalade
1 T hot mustard
2 t soy sauce
2 t fresh lemon juice
3 1/2 pounds chicken pieces (on bone)
1 t salt, 1/2 t pepper

Oven rack in middle position, preheat to 450 F. Line large 1" deep pan with foil, then oil. Stir tog marmalade thru juice in small bowl. Pat chicken dry and sprinkle with s & p. Roast chicken, skin sides up, in pan until golden and just cooked through, 30 mins. Turn broiler on and spoon marmalade over chicken, broil until glaze is bubbling and browned, 3-5 minutes.