Drunken Angel Hair with Leeks and Cream
- serves 6 – from Serious Eats

Ingredients
3 small to medium leeks, whites and light greens sliced into julienne
1 tablespoon butter
1/4 cup water, plus extra if needed
1 bottle of white wine, 3/4 cup reserved
1 pound angel hair pasta
1/2 cup heavy cream
1/4 cup grated Parmesan
1 tablespoon chervil, chopped
Salt and freshly cracked black pepper

Procedure
1. In a wide, preferably nonstick sauté pan, melt the butter in 1/4 cup water on medium-high heat. Add the leeks and cover with a lid, lowering the heat all the way down. Cook until soft and spaghetti-like, about 20 minutes, adding water whenever the pan gets too dry, to avoid burning the leeks, and conversely evaporating off any extra liquid once the leeks are soft and sweet.

2. Bring a large pot of water to a boil. Add all the wine in the bottle except 3/4 cup, and a handful of coarse salt. Add the angel hair to the boiling water and wine, and cook until al dente, just a few minutes.

3. In the pan with the leeks, add 1/2 cup of wine, and allow to reduce slightly. Add the cream, and heat through. Add the cooked angel hair and some pasta water, and toss the pasta to incorporate. I like to add the final 1/4 cup of wine “raw” so that the alcohol is still palatable, but that’s your choice. You just want enough wine and pasta water to create a sauce from the leeks and the cream that lightly coats the angel hair. Add a lot of freshly cracked black pepper, and the Parmesan and chervil. Voila! All done.

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Chocolate Peanutbutter Bar w/ Pretzel Shortbread Crust

Ingredients:
For the Pretzel Shortbread Crust:
1 1/2 sticks (3/4 cup) cold unsalted butter, cut in 1/2″ cubes
2 cups pretzel crumbs, very course
1/2 cup packed light brown sugar
1/2 teaspoon salt

For the Filling:
1 18oz jar creamy peanut butter
2 cups confectioners sugar
3/4 cup butter, melted
1 3/4 cups pretzel crumbs (fine – not course)

For the top layer;
1 (11.5oz) bag semisweet chocolate chips
3/4 cup heavy cream

Preparation:
Make the Crust:
Preheat oven to 350 degrees. Place all ingredients for the shortbread into the bowl of a food processor. Process on high until all off the butter has been incorporated and mixture begins to form pea sized lumps. If no food processor is available, simply add all ingredients into a large mixing bowl and blend the ingredients together using a pastry cutter or your bare hands.

Pour mixture into a glass or ceramic 8″ x 11.5″ x 2″ baking pan. Using the bottom side of a metal spatula, press the shortbread firmly into the pan, forming a level, compact layer.

Place shortbread into preheated 350 degree oven. Bake at 350 for about 20 minutes or until golden. Remove from oven and place on a cooling rack.

Make the Filling:
Combine all ingredients for the filling in a mixing bowl. Using a rubber spatula, mix all ingredients together until thoroughly combined into a homogeneous mixture. Set aside.

Once the pretzel shortbread crust has cooled for about 30 minutes, make the chocolate top layer:
Place the chocolate chips in a mixing bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, stir frequently. Pour cream over chocolate chips. Whisk until all chocolate has been melted and mixture is shiny and smooth. Do not over mix – this will create a grainy, less desirable texture.

Assemble the bars:
Spread the peanut butter filling mixture evenly over the shortbread layer in the baking dish. Again, using the bottom of a metal spatula evenly press down the mixture and spread into 1 even, compact layer. (Try not to break the shortbread layer in the spreading process – I used my hands to crumble the peanut butter mixture evenly over the shortbread before compacting.)

Finally, pour the chocolate over the peanut butter layer. Use a rubber spatula to spread so that all areas are evenly covered with chocolate. Place pan into fridge. Chill for at least 1 hour, or until the chocolate has set before cutting into bars. Once cut, garnish each bar with 2 chocolate covered pretzels (homemade or store bought). Enjoy!

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Grilled Zucchini with Quinoa Stuffing

- serves 2 -
Adapted from Real Simple.

Ingredients

1 huge zucchini
1/2 cup cooked quinoa
1/2 cup canned cannellini beans, drained and rinsed
1/4 cup chopped grape tomatoes
16 almonds, chopped and toasted
1/2 clove garlic, minced
3 tablespoons Parmesan, plus more for sprinkling
1 tablespoon olive oil
Kosher salt and freshly-ground black pepper

Procedure

1. Cut zucchini in half lengthwise. Scoop out seeds and most of the flesh, leaving about 1/4-inch of the zucchini husk.

2. Combine quinoa, beans, tomatoes, almonds, garlic, Parmesan, oil, and salt and pepper to taste.

3. Spoon mixture into zucchini. Sprinkle with parm. Grill 5 to 10 minutes over medium-high heat, or until zucchini is cooked through, but not falling apart.

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Lamb Pattie Burgers on Bunettes
By: Giles Schinerle

1 lb and 8 oz.              ground lamb
1 tsp                       paprika
1/4 tsp                     red chile flakes
1/4 tsp                     black pepper, ground
1 tsp                        cumin, ground
to taste                    salt

Mix the lamb with the seasonings and taste for saltiness and flavor intensity. Add more of whatever you think is on the light side.

1 C                           Yogurt, plain, middle eastern
2 tsp                         Harissa sauce, bottled is just fine

Whisk harissa and yogurt together

Hawaiian sweet dinner rolls – 1 pkg. Split to make 24 halves. Lightly butter and place them butter side down in a medium hot skillet and toast them until the cut side is golden browned. Set aside and top each with a tablespoon of the yogurt-harissa.

In the skillet melt a little butter with some olive oil ( or lamb fat ) and then saute the lamb patties over high heat until lightly browned on each side. They should still be a little  soft when you press down on them. You want them to be a bit rare. Place them on each mini-bun halve. Top with a slice of Roma tomato and sprinkle with a few grains of sea salt.

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Grilled Sausage and Herb-Stuffed Pork Loin

Prep: 40 min
Start to Finish: 5 hrs 15 min
Ingredients
•    4  tbsp extra-virgin olive oil
•    1/3  cup finely chopped onion
•    3  fresh hot or sweet Italian sausages (1 lb total), casings removed
•    1/2  cup panko or coarse bread crumbs
•    2  tbsp. chopped fresh basil
•    1  4-lb center-cut boneless pork loin
•    2  tbsp chopped fresh rosemary
•    2  garlic cloves, minced
Directions
1. In a large skillet, heat 1 tbsp oil over medium-high heat. Add onion and cook, stirring frequently, 2 min. Crumble sausage into skillet and cook, breaking up with a fork, until browned, about 5 min. Stir in panko and basil; cook 1 min more. Let cool, then finely chop.
2. Rinse pork and pat dry. Cut a 3-inch-deep horizontal slit, leaving 1/2 inch uncut at each end, down center of pork, creating a pocket. Stuff sausage mixture into pocket. Tightly tie pork with kitchen string to enclose stuffing. Transfer to an airtight container; generously season with salt and pepper. In a small bowl, combine remaining 3 tbsp oil, the rosemary and garlic; spread over pork, seal container and refrigerate at least 4 hrs or overnight.
3. Let pork stand at room temperature while preparing grill. Heat grill to medium (or heat oven to 500 degrees F). Grill pork, turning every 10 min, until an instant-read thermometer inserted in center by 2 inches registers 145 degrees F*, 25 to 30 min (or roast in oven 50 min to 1 hr). Transfer to a cutting board and let stand 5 min before carving into 3/4-inch thick slices.
4. *You may also cook pork to 160 degrees F, as recommended by the USDA. Makes 8 to 10 servings

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Fudge Brownies with Espresso Frosting

Ingredients:

1 box fudge brownie mix
1/2-cup vegetable oil
1/4-cup water
2 large eggs
1 Tbs. instant coffee powder
1/2-cup semisweet chocolate chips
1 can cream cheese frosting
1 shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans

Directions:
Preheat the oven to 350 degrees F.

Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside.

In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined.

Fold in the chips into the batter.

Spread the brownie batter in the greased pan and bake for 30 minutes.

Remove from oven and allow to cool completely.
To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.

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Whiskey Fudge Cake
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991.

1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10-1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, separated
1/3 cup whiskey, warmed slightly
1 tablespoon vanilla extract
Powdered sugar

Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.

In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.

Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)

Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.

With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.

Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.

Yield: 1 (8-inch) cake

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Spring Pea Soup with Bacon Bread Crumbs

Showcasing the garden-fresh flavors of spring, this pea soup gets a flavor boost from a crispy garnish of bread crumbs and bits of bacon.

Ingredients:
4 oz. bacon
2 slices white sandwich bread, processed into fine crumbs
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
2 Tbs. extra-virgin olive oil
1/2 cup finely chopped shallots
2 lb. shelled fresh or frozen English peas
4 cups chicken broth
1/4 cup heavy cream

Directions:
Heat a cast-iron fry pan over medium-high heat. Arrange the bacon in the pan and cook, turning once, until crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

Discard all but 1 Tbs. of the fat from the pan and reduce the heat to medium. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, 8 to 10 minutes. Transfer to a bowl.

In a mini food processor, process the bacon into fine bits. Stir the bacon, mint, parsley, salt and pepper into the bread crumbs. Set aside.

In a 5 1/2-quart Dutch oven over medium-high heat, warm the olive oil. Add the shallots and sauté until softened, 4 to 5 minutes. Stir in the peas, broth, salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the peas are tender, 12 to 20 minutes. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Season with salt and pepper.

Ladle the soup into warmed bowls and garnish with the bacon bread crumbs. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.

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Puff Pastry Asparagus Packets
This is an amazingly easy, gourmet treat. You can serve these as an appetizer, a side dish or even a light lunch with a side salad. You might serve 2 per person if you are doing the lunch option.
Serves 6 as an appetizer or side dish (can be doubled)

Preheat oven to 425 degrees

10 spears of asparagus cut into 1″ long pieces
4 oz of cream cheese, softened (can use lite if you want)
1/4 cup of mayo (can use lite if you want)
1/4 tsp of salt
1/4 – 1/2 tsp of curry powder (depends on your love of curry)*
1 puff pastry sheet. (The sheet should be removed from the freezer and unwrapped about 1 hour before you want to unfold it. Just leave it on the counter to come to room temperature.)
1/4 cup of egg substitute or one egg beaten

In a medium sauce pan put the asparagus pieces and cover them with water. Boil them for 3 minutes. Then immediately drain them and wash them with very cold water. You want them to stop cooking. Drain and set on a paper towel to dry. Set aside.

In a medium bowl whip the cream cheese with the mayo , salt and curry powder. This will be a sticky mass.

Now, carefully unroll your puff pastry sheet. Set it on a lightly floured surface. Flour the top too; just a bit. Now roll the pasty out so it becomes 2″ larger on each side. If the seams start to separate just sort of squish them back together.

Cut the pastry into 6 squares (or rectangles, depending on how squarely your pastry rolled out). You can do this with a sharp knife or a pizza cutter. Wipe off any excess flour.

Divide your cream cheese mixture into six portions. They will be sort of a heaping Tbl each. Place the six blobs in the middle of each pastry piece. Spread with a spoon but don’t take it right to the edge. Leave a ½” all around the sides.

Pile the asparagus pieces on top of the cream cheese mixture; keeping them away from the edges too. Squish them a bit to get them to adhere. Brush the edges of the pastry all the way around with the egg mixture. This will act like glue. Now, fold the pastry from one side to the other making a rectangle box. (You can also do triangles if you prefer, by pulling one corner over to the other). Press down on the edges so the egg wash holds the pastry sides together. Take the back of a fork and press it down flatly along the squished edges to form a decorative border and secure the seal.

Gently place the packets on an oiled cookie sheet (you can oil it with spray). Bake for 8 – 12 minutes or until lightly golden brown.

When they come out of the oven be forewarned that the filling is VERY hot! I’d suggest letting then sit 5 – 10 minutes before serving. They also re-heat well. If you re-heat in the microwave the pastry won’t be as crunchy or you can reheat in your oven Recipe by Zola Gorgan!

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Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges

Recipe courtesy Emeril Lagasse

2 tablespoons olive oil, plus 2 teaspoons
1 medium onion, sliced
2 pounds fingerling potatoes
1 cup sugar
1 cup champagne vinegar
1 blood orange, juiced
4 tablespoons unsalted butter, plus 1 teaspoon
6 halibut fillets
1 teaspoon Essence, recipe follows
Salt and pepper
1/2 pound pea shoots
2 blood oranges, cut into wedges for garnish

Preheat the oven to 375 degrees F.

In a large skillet, heat 2 tablespoons olive oil. Add the onion and potatoes and toss to coat. Place it in the oven and roast until golden and tender, about 30 to 40 minutes.

In a medium saucepan, add sugar, vinegar and blood orange juice and bring to a boil. Reduce by 1/2 and set aside.

In a very large saute pan over medium-high heat, add 4 tablespoons butter and 2 teaspoons of oil. Season the fish with Essence and salt and pepper. Place fish in pan and cook until browned. Turn fish and repeat on the other side for the same amount of time.

Place the pea shoots in a bowl. Toss with some extra-virgin olive oil and season with salt and pepper.

To plate, place potatoes on the bottom of the each plate and top with 1 fillet. Place a mound of pea shoots on each fillet. Drizzle gastrique around the plate and garnish with blood orange slices.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes

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Crostini with Artichoke Spread
2 cans of artichoke hearts – drained
3/4 cup of mayonaise
hot sauce – season to taste
4-6 cloves of roasted garlic
1/2 cup of parmigiano reggiano cheese – grated
tiny squeeze of fresh lemon juice
s/p – season to taste
french baguette – sliced & toasted

Preheat your oven to 350. In a food processor add all ingredients. Season with salt & pepper. Pulse to desired consistency. Spray a small baking dish with cooking spray. Pour mixture into dish. Bake for 30-40 minutes until top is bubbly & color is golden. Prior to serving, toast your bread & then spread dip on slices & serve warm. Garnish with more grated parmigiano reggiano & pepper!

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Warm White Asparagus, Baby Arugula and Beefsteak Tomatoes with a Porcini Dressing

2 pounds white asparagus
1/4 cup olive oil
1/2 pound porcini mushrooms, stemmed and sliced
1 teaspoon chopped garlic
1 teaspoon chopped fresh tarragon leaves
Salt and freshly ground black pepper
Sherry vinegar
1 pound baby arugula
3 beefsteak tomatoes, thinly sliced

In a medium saucepan, bring 2 quarts of salted water to a boil. Set up a bowl with ice water and place near the sink.

Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.

Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown.

Add tarragon and salt, pepper and a splash of vinegar. Set aside.

Place 4 or 5 spears of asparagus on 6 salad plates, Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound.

Drizzle porcini dressing over each salad and serve.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 to 10 minutes
Inactive Prep Time: 5 minutes

Courtesy: www.fineliving.com

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OLIVE SPREAD

By Laura Hansen

1 and ½ packages of cream cheese
1 tbl finely diced onion
1 clove crushed garlic
1 tsp capers
1 tbl diced green stuffed olives
1 tbl diced kalamata or black olives
1 tbl thinly sliced roasted red peppers
Fresh ground pepper

OPTIONS
A pinch of fresh dill
A pinch of fresh parsley
Diced dill pickles
A thinly sliced unseeded peppercini
Thinly sliced leafy tops from celery stalks

Substitute green onions/scallions or leeks for yellow onion

Soften cream cheese. Blend all ingredients together and refrigerate to let flavors settle.
Can be stuffed into celery or served with crackers or cocktail rye.  Another option is to spread on soft flour tortillas and roll up, slice and serve.

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CARROT CAKE

Preheat over to 375

1 ½ C grated carrot (unpeeled)

¾ C oil

½ C crushed pineapple

3 eggs

Combine above, add 1 ¼ C sugar (packed dark brown)

1 ½ C flour (all purpose)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

Mix above then add to wet mixture gently – do not over stir.

Grease 13 x 9 inch pan and brush with butter

When wet and dry are mixed add ½ C golden raisins, ½ C chopped nuts and 1 T chopped crystallized ginger (from can)

Stir gently

Spread in pan and bake 25 to 30 minutes

CREAM CHEESE ICING

1 package (8 oz) 1/3 less fat cream cheese (it gives better texture)

½ stick unsalted butter (both at room temperature)

2 C powdered (confectioners) sugar

1 tsp vanilla

Beat until smooth and ice cooled cake

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MOLTEN CHOCOLATE CAKES

Makes four 6-ounce cakes

1 stick (4 ounces) unsalted butter

6 ounces bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

¼ C sugar

pinch of salt

2 Tablespoons all-purpose flour

1) Preheat the over to 450 degrees. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.

2) In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

3) Wisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Make ahead - The batter can be refrigerated for several hours, bring to room temperature before baking.

Wine – Chocolate is too intense and bitter for many sweet wines, but not port. Try this dessert with a Ruby Porto, such as the nonvintage Sandeman Founder’s Reserve of the nonvintage Fonseca Bin No. 27

This is from Food and Wine July 1999

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HUMMUS

3 large cloves of garlic minced

2 cans chick peas, drained and washed

½ C fresh lemon juice

1 tsp. sea salt

½ tsp. cayenne

½ C Tahini paste

½ C Olive Oil

Put all above into food processor and blend to right consistency. Taste and add additional lemon juice, olive oil to taste.

Garnish – make well in middle of hummus and fill with olive oil. Drizzle olive oil around edges and further garnish with diced cucumber and diced tomato.

Put home made pita chips around edges of bowl.

Can be made 3 to 4 days ahead or at least one day ahead to blend flavors.

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GOAT CHEESE RAVIOLI

Courtesy Lucy’s Table

RAVIOLI

2 ½ pounds goat cheese (chevre)

1 egg

1 tbsp bread crumbs

Salt and pepper to taste

1 package fresh wonton skins

1 egg beaten

In a large mixing bowl, blend goat cheese, egg, bread crumbs and salt and pepper with paddle attachment of mixer until incorporated. (This may be mixed by hand with a large spoon.)

Spool 1 tbsp of stuffing onto wonton wrapper. Brush edges with beaten egg. Fold over to form triangle. Press with fork to seal edges.

Drop ravioli in to boiling water. When ravioli floats, they are done. Drain and serve with Brown Butter Sauce and Topping.

BROWN BUTTER SAUCE

½ lb salted butter

½ lb unsalted butter

1 ½ qt heavy cream

TOPPING

½ lb parmesan Reggiano – shredded

½ lb pancetta – ¼ dice. Render in olive oil over low heat until crisp

Equal parts chopped Italian parsley and chives

Recipe courtest of Lucy’s Table

www.lucystable.com

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BOOMER BANNNA PUDDING

Courtesy: Food Network

Whipped cream mixture:

2 cups heavy cream

2 teaspoons vanilla extract

2 teaspoons sugar

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups scalded milk

3 large egg yolks, beaten

1 teaspoon pure vanilla extract

Whipped cream mixture

1 (12-ounce) box vanilla wafers

5 medium size ripe bananas, peeled and thinly sliced

1/4 cup roasted macadamia nuts, coarsely ground

Sprig fresh mint

To complete whipped cream mixture, whip all ingredients to stiff peaks. Set aside until you complete making the pudding

Mix sugar, flour and salt in a large heavy saucepan. Gradually stir in the scalded milk with a whisk. Cook the mixture over moderate heat while stirring constantly until slightly thickened. Slowly stir in approximately 1/4 cup the hot mixture into the beaten egg yolks. Next add the yolks to the balance of the hot mixture and cook, stirring constantly until the mixture is fully thickened to a custard-like consistency and coats a spoon. Remove from heat and stir in the vanilla. Let cool completely and then fold in 1/2 cup of the whipped cream. Use a large crystal bowl (or a trifle bowl) and spread a little of the custard on the bottom. Alternately layer banana slices and vanilla wafers, reserving 4 wafers, with custard in between each. Repeat and end with vanilla wafers on top. Spread remaining whipped cream over the top. Grind the 4 reserved wafers coarsely and mix with the ground macadamia nuts. Sprinkle on top of the whipped cream. Garnish with a fresh sprig of mint. Chill at least 30 minutes and serve.

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Ina Garten’s Real Meatballs & Spaghetti

-serves 6-
Adapted from Barefoot Contessa Family Style

The meatballs and sauce freeze beautifully and are nice to have on hand for emergency dinners.

Ingredients

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white breadcrumbs (made from 4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 28-ounce can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan cheese

Procedure

1. Put the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

2. Pour equal amounts of vegetable and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

3. For the sauce, heat the olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese

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SOUTHERN FRIED CHICKEN WITH CORN ON THE COB

Our fried chicken gets a spicy kick from Tabasco sauce, a zesty sauce made from tabasco peppers, vinegar and salt. The peppers are aged in barrels for 3 years before being blended into the sauce.

Ingredients:

• 1 chicken, about 4 lb., cut into 10 serving pieces
• Kosher salt, to taste, plus 2 tsp.
• Freshly ground pepper, to taste, plus 1 tsp.
• 2 cups buttermilk
• 1 to 2 Tbs. Tabasco sauce
• 6 cups canola oil
• 1 1/2 cups all-purpose flour
• 1/2 tsp. paprika
• 4 ears of corn, shucked and boiled until tender

Directions:

Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.

In a bowl, combine the buttermilk and Tabasco and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.

Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.

In a deep cast-iron fry pan over medium-high heat, heat the oil to 350°F. Preheat an oven to 200°F. Line a baking sheet with paper towels.

In a bowl, whisk together the flour, the 2 tsp. salt, the 1 tsp. pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)

Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°F, until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serve with the corn. Serves 4.

Williams-Sonoma Kitchen.

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BANANA BREAD PUDDING WITH BANANA RUM SAUCE

Chef Frank Brigtsen of Brigtsen’s Restaurant in Uptown New Orleans is a fantastic cross between the classic bread pudding and Bananas Foster, the great flaming bananas and ice cream dessert.

• 6 cups bite-sized pieces of day-old French bread
• 3 cups milk
• 3 large eggs
• 2/3 cup plus 1 tablespoon sugar
• 2 large very ripe bananas
• 3/4 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup seedless raisins
• 1/2 cup roasted pecans
• 3 tablespoons unsalted butter
• 3/4 cup heavy whipping cream

Preheat the oven to 300F. Put the French bread pieces into a 9×12×2 inch baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of the vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce

• 2/3 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 6 large ripe bananas, quartered
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons dark rum
• 2 tablespoons banana liqueur
• 1/2 teaspoon pure vanilla extract

Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about one minute. Remove the skillet from heat and add the rum and the liqueur. Return the pan to the heat. Tilt the pan, avert your face and and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slices of banana on each plate and top with about 3 tablespoons of sauce. Spoon the whipped cream over the bread pudding and serve immediately.

Serves 12

Courtesy: http://www.gumbopages.com/

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SHRIMP DIP

Recipe by Laura Hansen

INGREDIENTS

8 oz cream cheese, softened

1/2 cup mayonnaise

2 TBL cocktail sauce (ketchup can be substituted)

1 tsp Dijon mustard

1 tsp prepared horseradish

Juice of 1 lime (2 tsp of lemon juice can be substituted)

1 tsp Hidden Valley Fiesta Ranch Dip dry mix

Salt, pepper to taste

6-8 medium cooked shrimp, tails off

1 sliced green onion/scallion

PREPARATION

Combine all ingredients except shrimp and scallions in a blender or food processor. Blend until smooth. Remove to a mixing bowl. Cut shrimp into medium sized pieces. Gently fold in shrimp to dip mixture. Top with diced scallion.

Chill and serve with cocktail rye or crackers.

Makes about 2 cups.

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EMERIL’S LASAGNA RECIPE

Recipe Summary

Difficulty: Medium

Prep Time: 30 minutes

Inactive Prep Time: 10 minutes

Cook Time: 2 hours 45 minutes

Yield: 12 to 16 servings

2 cups fresh ricotta

8 ounces grated Provolone

8 ounces grated Mozzarella

8 ounces grated Romano

1 egg

1/4 cup milk

1 tablespoon chiffonade of fresh basil

1 tablespoon chopped garlic

Salt

Freshly ground black pepper

1 recipe of Emeril’s Meat Sauce, recipe follows

1/2 pound grated Parmigiano-Reggiano cheese

1 package of dried lasagna noodles

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.

Emeril’s Meat Sauce:

2 tablespoons olive oil

1/3 pound ground beef

1/3 pound ground veal

1/3 pound ground pork

Salt

Freshly ground black pepper

2 cups finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

2 tablespoons chopped garlic

2 (28-ounce) can of peeled, seeded and chopped tomatoes

1 small can tomato paste

4 cups beef stock or water

2 sprigs of fresh thyme

2 bay leaves

2 teaspoons dried oregano

2 teaspoons dried basil

Pinch of crushed red pepper

2 ounces Parmigiano-Reggiano

In a large non-reactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, re-season with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

Yield: 1 1/2 to 2 quarts; Recipe courtesy of: http://www.foodnetwork.com/

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POLENTA WITH A PORCINI MUSHROOM SAUCE

polenta

6 cups water
2 tablespoons olive oil
1 teaspoon salt
1 cup yellow cornmeal
1 1/4 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) butter

Combine 6 cups water, oil and salt in heavy large saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta is very thick, stirring occasionally, about 30 minutes. Stir in 1 1/4 cups Parmesan cheese and butter.

Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

porcini mushroom sauce

(Also delicious with steaks or roast chicken)

Makes about 2 cups.

1 1/2 ounces dried porcini mushrooms

1 cup warm water

2 tablespoons olive oil

1 cup chopped onion

2 garlic cloves, minced

1/2 cup dry Marsala

1/2 cup dry white wine

1 teaspoon minced fresh rosemary

1 cup chicken stock or canned low-salt chicken broth

1 cup beef stock or canned beef broth

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.

Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

Ladle polenta into shallow bowls. Top with Porcini Mushroom Sauce. Serve with additional cheese, if desired.

Recipe courtesy of Vinci, Chicago via Epicurious.com

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Hollandaise Sauce

Restaurant Sauce Recipe
Preparation time: 2-3 minutes. Makes 1 cup. This is the blender version.

Ingredients:

-4 egg yolks

-1/2 teaspoon salt

-1/2 teaspoon dry mustard

-1 tablespoon lemon juice

-One or two drops of Tabasco sauce or a pinch of cayenne pepper (careful not to over do it)

-1/4 pound butter, melted (it will need to be hot at the right time)

Instructions:

-Place the egg yolks, salt, mustard, lemon juice and Tabasco (or cayenne) in your blender bowl

-Heat the butter; get it hot but DO NOT BURN

-Blend for 3 seconds, then (turn on the blender again) and while it is going, pour in the butter (which should be hot). The hollandaise sauce will thicken immediately

Serve Hollandaise over vegetables, poached eggs, seafood or meats. It’s great!

Recipe courtesy of: http://www.real-restaurant-recipes.com/

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COQ AU VIN

Courtesy Tyler Florence

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 to 6 servings

4 slices bacon

2 chicken breasts

2 thighs

2 legs

1/2 cup flour

Salt and pepper

2 cloves garlic, chopped

2 cups pearl onions, peeled

2 cups mushrooms

2 carrots, cut in 2-inch pieces

1/4 cup cognac or brandy

1 bottle Burgundy wine

2 cups chicken broth

5 sprigs fresh thyme

2 teaspoons herbs de Provence

3 bay leaves

Fresh parsley, chopped, for garnish

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.

Add garlic, onions, mushrooms and carrots. Sauté 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambé by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.

To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

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arugula and pear salad with mascarpone and toasted walnuts

Active time: 25 min Start to finish: 25 min

ingredients

6 tablespoons extra-virgin olive oil
3/4 cup walnuts (3 oz), coarsely chopped
3/4 cup mascarpone cheese (6 oz)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 firm-ripe Bartlett pear
1/2 lb arugula, coarse stems discarded

preparation

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.

Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.

Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.

Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.

Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.

Makes 4 servings.

Recipe courtesy of: http://www.epicurious.com/

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Mario Batali’s Ragù Bolognese

Note: This recipe is adapted from Braise: A Journey Through International Cuisine (Ecco), by Daniel Boulud and Melissa Clark

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped
4 carrots, very finely chopped
5 cloves garlic, peeled and finely chopped
3/4 pound ground veal
3/4 pound ground pork
3/4 pound ground beef
1 6-ounce can tomato paste
1 cup whole milk
1 cup dry white wine
Salt
1 pound spinach tagliatelle, cooked and drained
Parmigiano-Reggiano

1. Heat the oil and butter in a 6- to 8-quart heavy-bottomed pot, set over medium heat, until hot. Add the onion, celery, carrots and garlic, and cook until the vegetables are translucent but not browned, 8 to 10 minutes. Add the veal, pork and beef. Increase the heat to high, and brown the meat, stirring frequently, for about 25 minutes. Reduce the heat to medium, and continue to cook and stir for another 20 minutes. Stir in the tomato paste, and cook for another 30 minutes. Add the milk, and cook for 1 hour. Add the wine, increase the heat to medium-high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off, about 5 minutes. Reduce the heat to medium, and simmer for 1 to 1 1/2 hours, adding a splash of water if necessary to keep the sauce from drying out.

2. Season the ragù with salt. Remove it from the heat, and let it cool. To serve with pasta, add 2 cups of the ragù to the tagliatelle, and toss briefly over high heat. Divide among four serving bowls, and garnish with Parmigiano-Reggiano. Serves 4. (The remaining ragù can be refrigerated for up to 4 days, or frozen for up to 1 month.)

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BELINI

The Bellini cocktail is as refreshing as it is simple. And while a Bellini cocktail takes longer than the average cocktail to create, the results of a carefully followed frozen Bellini recipe far outweigh the work involved.

As a mixed drink, the Bellini is one of the more docile you’ll find. Yet docility and blandness should not be confused, as the flavor and aroma of fresh peaches in a Bellini cocktail put the senses into overdrive.

INGREDIENTS

4 oz prosecco (Italian sparkling wine)

1 oz simple syrup

4 white peaches

SERVING INSTRUCTIONS

Peel and puree the white peaches; mix nectar with simple syrup. Strain through coarse cheesecloth; refrigerate until chilled. Pour 1 ounce of puree into a frosted champagne flute; top with prosecco. Serve the Bellini cocktail in a flute glass. Garnish with lemon twist.

Recipe courtesy of http://www.bartv.com/

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BAKED BRIE EN CROUTE WITH APRICOT AND PEAR

INGREDIENTS

1 2.2 lb brie wheel

1 9 x 12 puff pastry sheet

½ cup apricot dry seedless

¾ cup toasted almonds

2 Anjou pears (poached) peeled, halved, cored

¼ cup apricot glaze

1 egg used as egg wash

¼ cup flour pastry rolling

poaching liquid

1 cup chardonnay

1 cinnamon stick

1 clove

1 tsp vanilla

water as needed

PROCEDURE

1 Roll pastry with rolling pin to 12″ by 12″ dust with flour to prevent sticking

2 In food processor puree apricots and .5 c toasted almonds

3 Spread puree apricot and almond over wheel of brie

4 Place rolled pastry on top. Gently turn brie and pastry over and fold pastry so brie is entirely covered

5 Bake in 400 degree oven until golden brown 20 min or so

6 Place pears in sauce pot add all ingredient for poaching liquid add water until pears are submerged

7 Bring to boil over medium heat. Once liquid is boiling, remove from heat and allow liquid to cool

8 Remove cooled pears, pat dry, .place on top of golden bake pastry top with remaining toasted almond

9 Brush with apricot glaze

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POLLO ANCONA

Chicken with Fennel and Pancetta

Serves 2

Recipe courtesy of Chef Augie Arifi – Cafe Lucci

INGREDIENTS

• 4 4 oz boneless skinless chicken breasts

Flour for dredging

½ cup olive oil

1 oz pancetta diced

½ shallot, minced

1 red bell pepper, roasted, peeled and chopped into ¼ inch squares

Salt and pepper to taste

½ bulb fresh fennel, julienned

½ cup white wine

½ cup chicken stock

2 oz unsalted butter (optional)

METHOD

Preheat oven to 350 degrees. Preheat a large, oven proof skillet over medium high heat. Dredge chicken breasts in flour, shaking well to remove excess. Add olive oil to skillet. Add chicken breasts, being careful not to overlap. Sear breasts until lightly golden, about 3-4 minutes per side. Remove chicken to a towel-lined plate and drain olive oil from skillet.

Return skillet to stove, add pancetta, shallot and red pepper. Cook until shallots are translucent, stirring occasionally. Return chicken to skillet and season with salt and pepper. Top with fennel Deglaze the pan with white wine. Reduce wine by half and add the chicken stock. Place skillet in oven. Bake for 6-7 minutes, or until fennel is soft. Place to breasts on each plate. Return skillet to stove. Reduce sauce by half over high heat. Add butter and whisk to incorporate ingredients. Spoon sauce over chicken. Serve hot.

Suggested wine: Lindemans Bin 45 Cabernet Sauvignon