Oven Risotto with Crispy Roasted Mushrooms

Oven Risotto with Crispy Roasted Mushrooms

Oven Risotto with Crispy Roasted Mushrooms

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)

3 garlic cloves, peeled, thinly sliced

6 thyme sprigs

1/4 tsp. crushed red pepper flakes

1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling

1 3/4 tsp. (or more) kosher salt, divided

1 medium onion, finely chopped

1 cup arborio rice

1/2 tsp. freshly ground black pepper

1/2 cup dry vermouth or white wine

3 cups homemade chicken stock or low-sodium chicken broth, divided

2 oz. finely grated Parmesan (about 1 cup)

2 Tbsp. cold unsalted butter, cut into pieces

1/2 tsp. finely grated lemon zest

1/3 cup coarsely chopped parsley leaves

Lemon wedges (for serving)

 

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes. Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes. Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

Fresh Mint and Cucumber Tea

Fresh Mint and Cucumber Tea

Fresh Mint and Cucumber Tea

1 handful or a small bunch fresh mint leaves

zest and juice of 1 lemon juice of

2 limes

approx. 6 slices cucumber

honey to taste

1 tray ice cubes

 

Bring a kettle to a boil and pour water over the fresh mint in a heatproof glass pitcher. Leave the mint tea to slightly cool. Grate the lemon zest and squeeze together with the limes. Stir the zest and juice through the tea. Add the cucumber slices and stir in the honey, until dissolved. Store the tea in the refrigerator to fully cool until used. Immediately before serving add half of the ice cubes to the pitcher and fill four large glasses with the other half. Pour the iced tea into the glasses through a tea strainer. You can garnish the glasses with a sprig of fresh mint and some extra cucumber slices.

Doctored Cake Mixes

Doctored Cake Mixes

Sugar Topped Muffins

 

18-1/4 oz. pkg. white cake mix with

pudding

1/2 t. nutmeg

1 c. milk

2 eggs

1/3 c. sugar

1/2 t. cinnamon

1/4 c. butter, melted

 

Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C. to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.

 

 

Lemon-Lime Cake

 

18-1/4 oz. pkg. lemon cake mix

3-1/2 oz. pkg. instant lemon pudding mix

3/4 c. oil

12-oz. can lemon-lime soda

16-oz. container cream cheese frosting

 

Mix first 4 ingredients together: spread into a lightly greased 13″x9″ baking pan. Bake at 350 degrees for 40 minutes. Cool: spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.

 

Rhubarb Cobbler

 

4 c. rhubarb, chopped

1 c. sugar

18-1/4 oz. pkg. white cake mix

3-oz. pkg. strawberry gelatin mix

1 c. water

1/3 c. butter, melted

 

Layer the first 4 ingredients in the order listed in an ungreased 13″x9″ baking pan: pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.

Sweet and Sour Wild Boar

Sweet and Sour Wild Boar

Sweet and Sour Wild Boar

1/2 lb. (680 g) wild boar roast, cut into 2-inch pieces

1 bottle (750 ml) dry red wine

2 T. (30 ml) extra-virgin olive oil

1 small yellow onion, cut into fine dice

1 carrot, cut into fine dice

1 stalk celery, cut into fine dice

Kosher salt

2 fresh bay leaves

1 clove garlic, smashed

1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices

1 T. granulated sugar

1 1/2 (22 ml) T. white wine vinegar

 

Put the boar and red wine in a 4-quart pot and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook to remove some of the gaminess of the meat, about 15 to 20 minutes. Drain the meat and discard the wine. In an 11-inch straight-sided pan, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt; cook until the vegetables are tender and just beginning to brown, about 6 minutes. Add the bay leaves and garlic and cook until fragrant, 2 to 3 minutes. Add the boar plus a generous pinch of salt and cook for 2 minutes. Add the tomatoes to the pan and bring the mixture to a boil. Reduce the heat, cover partially, and cook at a very slow simmer until the meat is very tender, 2 hours. If the sauce becomes too thick, add a bit of water to it. Stir in the sugar and the vinegar and season to taste with salt. Serve on a large platter.

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

Pheasant Stir Fry Curry

1-1/2 lbs. pheasant meat cut into 1-inch chunks

3 cloves garlic, minced

3 T. grated fresh ginger

1 handful of raw shelled peanuts (roughly chopped)

2 T. of curry red paste

8 oz. fresh snow peas

1 14 oz. cans coconut milk

1 lime

3 fresh red chili, finely sliced

Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)

Canola oil

 

Put wok or large frying pan on a high heat and add 2-3 T. of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds. Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat.  Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.

Marinated White Beans

Marinated White Beans

Marinated White Beans

 

1/3 C. olive oil

Finely grated zest of 1 medium lemon

Juice of 1 medium lemon

1 medium shallot, diced (about 1/4 C.)

1 clove garlic, grated or minced

1/2 tsp. kosher salt, plus more as needed

Freshly ground black pepper

2 (15-ounce) cans cannellini beans, drained and rinsed

1/3 C. chopped fresh flat-leaf parsley leaves

1/4 C. chopped fresh oregano leaves

 

Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed. Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving. Make ahead: These beans get better with time, so feel free to make them up to 2 days ahead of time and store in the refrigerator. Serving suggestions: The beans can be enjoyed as is, piled on toast, tossed with cooked grains, or served over salads.

Basic Pasta Dough

Basic Pasta Dough

Basic Semolina Pasta Dough (Pasta Fresca)

 

3 C. (375 g) semolina flour

1/2 tsp. kosher salt

1-1 1/4 C. warm water

 

On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at a time. With a fork, gradually pull some of the flour into the water mixture and continue mixing until a soft dough begins to form. With your hands, knead the dough until it is smooth and elastic, about 8 minutes. Cover the dough with a kitchen towel and let rest for 20 minutes. Cut the dough into desired shapes.

 

 

Basic Egg Pasta Dough (Pasta Fresca All’Uovo)

 

2 1/4C. All Purpose Flour

4 Large Eggs, Room Temperature

 

Make a well in the flour and add the eggs to the center. With a fork, lightly beat the eggs, and use the fork to gradually pull in some of the flour. Mix the flour and eggs together until well combined. Knead dough until it becomes smooth and elastic. Cover the dough and let rest for 20 minutes. Cut the dough into six pieces and cover with a towel. Pass one piece at a time through a pasta machine. Starting on the widest setting, pass the dough through, then fold the dough like an envelope and pass it through the widest setting again. Repeat these steps until the dough is smooth and elastic, 8 to 10 times. Begin to lower the setting a notch on the pasta machine and pass the dough through once on each setting, finishing on the second to thinnest setting. Lay the clough out on a flat surface sprinkled lightly with flour. Let the dough dry slightly; it should still be a little tack)’ and pliable or it will not cut properly. Cut the dough into desired shapes: tagliatelle, tagliatelle, spaghetti, what have you. Or use the sheets to make stuffed pastas such as ravioli, lasagna, or cannelloni.

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

 

1 1/2 (680 g) lb. ricotta

1/4 C. loosely packed basil leaves

1/4 C. roughly chopped flat-leaf parsley

1 T. roughly chopped mint

1 T. sliced chives

1 T. roughly chopped chervil

1 tsp. roughly chopped oregano

1 tsp. thyme leaves

Kosher salt

1/4 C. (59 ml) extra-virgin olive oil

1 recipe egg pasta dough

2 T. freshly grated pecorino cheese, plus more for serving

 

In a food processor fitted with the blade attachment, add the ricotta, the herbs, and 2 tsp. of the salt. Process until the herbs are chopped. With the motor running, gradually add the oil in a steady stream until it is incorporated, the herbs are finely chopped, and the mixture is the consistency of mayonnaise. Reserve 1/3 C. of the cheese mixture and set aside. Divide the dough into four pieces. Using a pasta machine, roll the dough out, starting with the widest setting and then going down until the dough is 1/8 inch thick. Lay out one sheet of pasta. Drop tsp. of filling down one side of the pasta sheet at 1/2-inch intervals. Fold the pasta over the filling and gently press out any air between the filling and the dough. With a fluted pastry cutter, cut the ravioli into small squares (about 1 1/2 inches) and place on a lightly floured baking sheet. Finish the remaining ravioli in the same fashion. Bring a large pot of well-salted water to a boil. Drop the ravioli into the boiling water and cook until they rise to the surface, 2 to 3 minutes. Reserve !4 C. of the pasta water, then drain the ravioli. Toss the ravioli in a bowl with the reserved cheese filling, a little of the pasta water, and the pecorino cheese. Serve immediately with more cheese if desired.

Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil

4 (6 ounce) chicken breasts, butterflied or pounded thin

salt and pepper to taste

4 ounces goat cheese

1 roasted red pepper, diced

2 tablespoons basil, chopped

2 teaspoons lemon zest

8 slices bacon

For the Balsamic drizzle:

1/2 cup balsamic vinegar

1 tablespoon brown sugar

 

Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy. For the Balsamic drizzle: Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

Hunter-Style Quail QUAGLIE ALLA CACCIATORA

 

8 quail (about 5 oz./141 g each)

Kosher salt and freshly ground black pepper

1/4 C. (59 ml) extra-virgin olive oil

3 ounces (85 g) sweet Italian sausage, casing removed, crumbled

1 medium yellow onion, thinly sliced

2 cloves garlic, smashed

4 fresh bay leaves

1 T. chopped flat-leaf parsley

2 tsp. rosemary

1/2 C. (118 ml) white wine

1/2 C. (118 ml) low-salt chicken broth

1/4C. chopped green olives

 

Season the quail generously with salt and pepper. Heat 2 T. of the oil in an 11 -inch straight-sided pan over medium-high heat. Add half of the quail and sear until golden brown all over, about 8 minutes total. Transfer to a plate and repeat with the remaining quail. Add the sausage, onion, garlic, and a pinch of salt to the pan; cook until browned and the onions are tender, 5 to 6 minutes. Add the bay leaves, parsley, and rosemary to the pan and cook until fragrant, about 1 minute. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and reduce by half. Add the quail and the broth, reduce the heat, and cook, covered, at a gentle simmer until the quail is cooked through and almost falling off the bone, about 20 minutes. Add the olives and cook until the flavors have melded together, about 2 minutes. Season to taste with salt and pepper. Transfer to a platter and serve.

Roasted Red Peppers with Pesto & Goat Cheese

Roasted Red Peppers with Pesto & Goat Cheese

Roasted Red Peppers with Pesto & Goat Cheese

8 baby red bell peppers

2 heaping tablespoons prepared pesto

1 tablespoon olive oil

2 tablespoons balsamic vinegar

3 ounces goat cheese

fresh oregano (optional)

 

Preheat oven to 4oo degrees. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted. Optional: sprinkle chopped fresh oregano over peppers before serving.

Blistered Green Olives

Blistered Green Olives

Blistered Green Olives

 

1 (15oz) can green olives (well drained)

1 tbsp olive oil

1 tbsp fresh minced garlic

1/2 tsp red pepper flakes (more if you like it real spicy)

 

In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister”.  Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.  Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.  Enjoy hot or cold! I like them both ways.  Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

1 package of Mini Peppers

2 Tbsp. olive oil, and maybe extra

3 garlic cloves, sliced

salt and pepper to taste

 

In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.

Sauteed Asparagus with Red Peppers & Olives

Sauteed Asparagus with Red Peppers & Olives

Sautéed Asparagus with Red Peppers & Olives

1 tablespoon extra virgin olive oil

1 small red onion, peeled, finely chopped

1 lb fresh asparagus, trimmed, peeled and cut into 1 inch pieces

1 large red bell pepper, seeded, deveined and cut into 1 inch pieces

1⁄4 cup pitted chopped kalamata olive

1 small lemon, juice of

 

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sauté for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.

Individual Fig Cakes (Tortine di Fichi)

Individual Fig Cakes (Tortine di Fichi)

Individual Fig Cakes (Tortine di Fichi)

 

1 1/2 C. granulated sugar, plus 2 T.

3 large eggs

272 C. (300 g) all-purpose flour

1 C. (240 ml) whole milk

1 C. (240 ml) vegetable oil

3/4 tsp. baking powder

½ tsp. baking soda

½ tsp. (2 ml) vanilla extract

4 ounces (115 g) fresh figs, cut into 1/2-inch pieces

 

Position a rack in the center of the oven and heat the oven to 350° F (180°C). In a stand mixer fitted with the whisk attachment, add 1V2 C. of the sugar and the eggs. Beat on medium speed until thick and creamy, 3 to 4 minutes. Add the flour, milk, and oil and continue to beat until combined. Add the baking powder, soda, and vanilla and mix until the batter is smooth and thick. Meanwhile, in a small bowl toss the figs with V2 T. of sugar and let sit for a few minutes to extract the juices. With a rubber spatula, fold the figs into the batter. Portion out the batter into standard-size individual muffin liners (no pan needed) arranged on a baking sheet. Sprinkle the remaining 1V2 T. sugar over the tops of the cakes. Bake in the oven until the tops are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

2 cups Bisquick

1 cup milk

2 eggs

1 (20 ounce) jar of pinapple slices

8-10 maraschino cherries (stems removed)

1/4 cup brown sugar

butter or non-stick cooking spray (for greasing the pan)

maple syrup (for serving)

whipped topping (optional)

 

Preheat a large skillet to medium low. While it’s heating up, drain the pineapples and pat them dry with paper towels. In a large bowl, whisk together the Bisquick, milk and eggs. Grease your skillet with butter or cooking spray, and add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and cherry to the center; sprinkle with brown sugar and continue cooking for another minute. Flip and cook for another 2-3 minutes. Repeat with remaining batter. Serve with syrup and whipped cream! YUM. Recipe Notes: The first time I experimented with these, my batter was a little too thick and my pineapple slices weren’t quite dry enough, so the batter around one side of the pineapple didn’t quite cook all the way. Oops! To remedy that, be sure to follow the pancake instructions on the Bisquick box, and if you’re making your own homemade pancake batter, be aware of this. If you like your batter on the thicker side, you can push the pineapple ring into the batter a bit so that it cooks evenly on both sides.

Lamb Ragu with Mint

Lamb Ragu with Mint

Lamb Ragu with Mint

1 lb. rigatoni pasta

2 T. olive oil

2 shallots, chopped

1 clove garlic, minced

1 1/2 lb. ground lamb

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 C. red wine

4 C. marinara sauce, store-bought or home made

1/2 C. fresh mint leaves, torn

1/2 C. ricotta cheese

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

 

Giada’s Homemade Marinara Sauce:  1/2 C. extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 tsp. sea salt , 1/2 tsp. freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)

1 tsp. kosher salt

Freshly ground black pepper

6 garlic cloves, smashed and peeled

1/4 C. extra-virgin olive oil

5 oil-packed anchovy fillets

2 T. capers, drained and patted dry

Large pinch of red chile flakes

1 lemon, halved

Chopped fresh parsley, for serving

Crusty bread, for serving

 

Heat the oven to 4OO°F. Season the chicken thighs with the salt and pepper. Mince one of the garlic cloves and set it aside for later. Heat a 12-inch oven-safe skillet over medium-high heat, and then add the olive oil; it should thin out on contact. When the oil is hot, add the 5 smashed garlic cloves and the anchovies, capers, and chile flakes. Lower the heat to medium. Cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs over, transfer the skillet to the oven, and cook until the chicken is cooked through, 5 to 10 minutes. When the chicken is done, transfer the thighs to a plate (be careful—the skillet handle will be hot, so use a pot holder or oven mitt). Place the skillet over medium heat, and add the reserved minced garlic and the juice of one of the lemon halves. Cook for about 30 seconds, scraping up the browned bits on the bottom of the skillet. Return the chicken to the skillet and warm it in the sauce for 15 to 30 seconds. Squeeze the remaining lemon half over the chicken, and garnish with chopped parsley. Serve with crusty bread for mopping up the delicious pan sauce.

Ham and Potato Scramble

Ham and Potato Scramble

8 Eggs

1/4 C. Milk

Salt

Fresh ground black pepper

Cooking oil

1/4 C. Green bell pepper, seeded, finely diced

1/4 C. Red onion, finely diced

1/2 C. Ham, diced

1/2 C. Tomato, diced

1/2 C. Potato, diced and cooked

1/2 tsp.. Fresh parsley, chopped

1/3 C. Smoked Gouda cheese, shredded

1/3 C. Swiss cheese, shredded

1/3 C. Monterrey Jack cheese, shredded

4 each Tomato slices

4 each French baguette slices, buttered

Fresh sliced fruit or berries

 

Combine cheeses, reserve. Cook buttered French baguette slices on a griddle until golden brown, reserve. Season tomato slices with salt and pepper. Grill tomato slices, reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add green pepper and red onion, saute until tender. Add ham, tomato, potato, egg mixture and parsley. Cook eggs until just set. Sprinkle in a little of the blended cheeses, reserve. Place toasted baguette slices on serving plates and top with grilled tomato slices. Portion scrambled ham / egg mixture over grilled tomatoes. Top with generously with blended cheeses. Garnish with fresh fruit and serve immediately.

Deviled Clams

Deviled Clams

Deviled Clams

2 dozen cherrystone clams (or littleneck clams)

1/2 cup water

1/2 green bell pepper (minced)

1 small onion (minced)

3 tablespoons butter (melted)

1/2 cup dry breadcrumbs

1/2 teaspoon ground thyme

1/8 teaspoon Tabasco sauce

4 slices bacon (partially cooked and diced)

Garnish: minced fresh parsley, pinch of paprika, and lemon wedges

Scrub the clams thoroughly and then put them on a rack in a large kettle or stockpot with 2 inches of water in the bottom. Or put the clams right in the water. Cover and heat over medium-low heat for about 7 to 10 minutes, or until the clams open. Drain and discard any unopened clams. Open and separate the top and bottom shells. Slice a knife under the clams to remove them from the shell.  Rinse the shells and choose the 24 best looking shells for serving. Set the shells aside. Mince the clams with a knife or pulse a food processor and transfer to a bowl. In a skillet over medium heat, melt the butter. Add the green bell pepper and onion and cook until tender, stirring frequently. Add the bell pepper and onion to the minced clams along with the bread crumbs, ground thyme, and Tabasco sauce. Heat the broiler. Arrange the clam shell halves in a shallow baking pan; fill shells with the minced clam mixture and sprinkle each with diced bacon. Place under broiler and broil under medium heat until browned, about 5 to 10 minutes. Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.

 

Three Herb Deviled Eggs

Three Herb Deviled Eggs

12 hard-cooked eggs, peeled
1/4 C. mayonnaise or salad dressing
1/4 C. dairy sour cream
2 to 3 tsp. Dijon-style mustard
2 T. snipped fresh parsley
2 T. snipped fresh dill or 1-1/2 tsp. dried dillweed
2 T. snipped fresh chives or 1-1/2 tsp. dried chives
Sea salt or salt
Fresh ground black pepper
Paprika or cayenne pepper (optional)
 
Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)   Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.

Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi Alla Romana (Semolina Gnocchi)

1 quart (4 C.) 2% or whole milk

1 heaping C. (175 grams) semolina flour (not fast-cooking variety)

1 tsp. kosher salt, plus more as desired

4 T. unsalted butter, divided, plus more for greasing

1 heaping C. (3.5 ounces) freshly grated Parmigiano-Reggiano cheese

freshly ground black pepper

2 large egg yolks

 

Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling. Reduce the heat to low and slowly add the semolina flour in a very thin steady stream with one hand as you stir the mixture steadily with a stiff large whisk. The mixture will cook for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two. Stir in 2/3 of the grated parmesan cheeses, 2 T. unsalted butter, and salt. Season to taste with salt and freshly ground pepper. Allowing the mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks and mix rapidly with a wooden spoon until fully incorporated. Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer that is just under 1/2-inch thick. Let cool for 30-40 minutes. Preheat the oven to 425 degrees with a rack in the center position. Grease the bottom and sides of an oven-safe baking dish (roughly 2 quarts in capacity) with unsalted butter. Using a small biscuit cutter (roughly 2.5-inch), cut the semolina into disks, dipping the biscuit cutter into water continuously to prevent sticking. Transfer and layer the semolina rounds into the greased baking dish, overlapping the slices slightly with each row to resemble roof shingles. Distribute the top of the polenta with the remaining 2 T. butter, divided into small pieces. Sprinkle the top with the remaining grated cheese. Gnocchi alla romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days. Bake uncovered at 425 for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.

 

Alternate Cooking:  Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that’s about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize. Sprinkle 1/2 C. Parmesan and ½  C. bread crumbs on top of the semolina gnocchi. If you don’t want them thickly coated, don’t use all the cheese and crumbs. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes. Serve hot.

Tangy Roast Beef Sandwich

Tangy Roast Beef Sandwich

1/2 C. fat-free sour cream

1/2 C. light spreadable cream cheese, softened

2 T. creamy horseradish

1 loaf unsliced French or multigrain bread loaf

1/2 C. whole berry cranberry sauce

3 C. thinly sliced roast beef or

13 ounces deli roast beef

1 bag broccoli or cabbage cole slaw

 

 Into a small bowl, combine sour cream, cream cheese and horseradish. Half bread loaf horizontally.

Spread horseradish mixture all over both cut sides of bread. Spread cranberry sauce all over bottom half of bread. Top with roast beef slices, with broccoli or cabbage cole slaw and then top with remaining half of bread. Slice loaf into 6 servings.

 

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sautéed Peppers with Green Olives (Pepperoni con Olive Verdi)

 

1 T. (15 ml) extra-virgin olive oil

4 long green peppers, seeded and cut into thin strips

2 medium yellow bell peppers, seeded and cut into thin strips

1 large yellow onion, thinly sliced

3/4 C. pitted green olives

Kosher salt

1/4 C. thinly sliced basil leaves

1/2 T. (7 ml) white wine

 

In a large straight-sided skillet, heat the olive oil over medium heat. Add the peppers, onion, olives, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are tender but not breaking down, 10 to 12 minutes. Stir in the basil and the vinegar and cook until the flavors meld together, about 1 minute. Serve warm.

Roast Beef Sandwiches with Horseradish Slaw

Roast Beef Sandwiches with Horseradish Slaw

1/3 C. sour cream, light

2 T. chives, raw

2 T. mustard, spicy brown

1 tsp. horseradish, prep

1/2 tsp. sugar

1 C. broccoli (broccoli slaw mix) shredded

8 ounce-weight roast beef, cooked thinly sliced

8 piece bread, sourdough, toasted, med slice

 

In a medium bowl combine sour cream, chives, brown mustard, horseradish, sugar and salt. Add shredded broccoli; toss to coat.  To assemble, divide roast beef among 4 of the bread slices. Top with broccoli mixture and remaining bread slices. If desired, secure sandwiches with toothpicks.

Fish Sandwich with Orange-Ginger Mayonnaise

Fish Sandwich with Orange-Ginger Mayonnaise

4 fresh or frozen fish fillets (such as cod, orange roughy, or pike), about 1/2 inch (about 1 pound)

Nonstick cooking spray

1/4 C. fine dry bread crumbs

1/4 tsp. ground ginger

1/8 tsp. salt

1/8 tsp. ground red pepper

2 T. butter or margarine, melted

4 lettuce leaves

4 baguette-style rolls, hamburger buns, or kaiser rolls, split and toasted

1 recipe Orange-Ginger Topper (see recipe below)

 

Orange-Ginger Topper: In a small bowl stir together 1/4 C. low-fat mayonnaise dressing, 1 tsp. orange marmalade, and 1/4 tsp. ground ginger.   Thaw fish, if frozen. Rinse fish; pat dry with paper towels.  Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine bread crumbs, ginger, salt, and ground red pepper; set aside. Place fish fillets on waxed paper. Brush tops and sides of the fish with melted butter; coat tops and sides with crumb mixture.  Arrange the fish fillets in a single layer, crumb sides up, in prepared baking pan. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.  To serve, top bottoms of rolls with lettuce. Top with fish and Orange-Ginger Topper. Add roll bottoms.

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

1 (2-lb.) boneless lamb shoulder roast, halved (see Note)

21⁄2 tsp. kosher salt, or to taste

1 T. extra-virgin olive oil, plus more for finishing

1 large yellow onion, finely diced

1 (6-ounce) can tomato paste

1 C. dry red wine

1 (28-ounce) can whole peeled tomatoes

1⁄2 C. water

1⁄4 C. plus 2 T. fresh oregano leaves

6 cloves garlic, minced

1 tsp. red pepper flakes

11⁄2 lb. dried rigatoni

1 T. minced rosemary

1 T. red wine vinegar

 

1  C. whole-milk ricotta

1⁄2 C. whole milk

1⁄2 C. packed freshly grated Pecorino Romano cheese

1⁄2 tsp. freshly ground black pepper

1⁄2 tsp. kosher salt

 

Season the lamb on all sides with 1 tsp. of the salt. Warm a large Dutch oven over medium-high heat. Add the oil, and when you just begin to see wisps of smoke, add the lamb. Sear on all sides until a deep brown crust forms, 7 to 10 minutes. Transfer the lamb to a plate and set aside. Add the onion to the pot  and  cook until just softened and lightly browned, adjusting the heat as needed, about 4 minutes. Add the tomato paste and cook, stirring almost constantly, until it darkens slightly and a deep brown crust forms on the bottom of the pot, about 2 minutes.  Pour in the wine and scrape up the bits from the bottom of the pot. Stir in the tomatoes, water, 1⁄4 C. of the oregano, the garlic, red pepper flakes, and remaining 1⁄2 tsp. salt. Nestle the seared lamb back into the pot and bring to a rapid simmer. Decrease the heat to maintain a gentle simmer, cover, and braise until the lamb is tender and easily shreds apart, about 2 hours. Remove the lamb from the sauce and shred it into bite-size pieces using two forks. Return the shredded lamb to the sauce. (It will be quite thick now but will be thinned with pasta water later.) Taste and adjust the seasoning. (At this point the ragù can be cooled to room temperature, then covered and refrigerated for up to 3 days before serving.) Return the ragù to a gentle simmer and keep it warm over low heat. Cook the rigatoni in boiling salted water until al dente according to the package directions. Drain, reserving 2 C. of the cooking water, and return the rigatoni to its pot. Stir some of the cooking water into the ragù to loosen it and add the remaining 2 T. oregano, the rosemary, and vinegar. Add a few ladlefuls of the ragù to the pot of rigatoni to lightly coat. Place the rigatoni pot over medium-low heat and cook, stirring often, to allow the pasta to absorb some of the sauce, about 2 minutes. To make the whipped ricotta: In a medium bowl, whisk the ricotta with the milk, cheese, pepper, and salt until it is loose and creamy, about 30 seconds. Use immediately or cover and refrigerate for up to 3 days. Serve the rigatoni in warm bowls, with a ladleful of the ragù spooned over each portion. Top with the whipped ricotta and a drizzle of oil.

Provolone and Ham Melt

Provolone and Ham Melt

8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread

Margarine or butter, softened

4 tsp. mayonnaise or salad dressing

4 ounces provolone and/or cheddar cheese, thinly sliced

1/2 of a 7-ounce jar roasted red sweet peppers, well drained

1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry

4 ounces thinly sliced cooked ham or prosciutto

2 T. mango chutney

Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

 

Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.  Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.  Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

 

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

2 Whole Pheasants, plucked with skin on

Duck Fat or Oil for Grilling

4 Skewers (2 for each bird)

Dry Rub

1 T. Salt

1 t. Black Pepper

2 t. Dried Oregano

1 t. Cumin

1 t. Red Pepper Flakes

1 t. Onion Powder

1 t. Garlic Powder

1 Lime, Zested on a microplane

Mojo Sauce

½ C. Fresh Orange Juice

¼ C. Fresh Lime Juice

1 C. Olive Oil

8 Cloves of Garlic, smashed

1 C. Fresh Cilantro

1 Jalapeno, roughly chopped (with or without seeds)

Salt + Pepper to Taste

 

Prepare Dry Rub: Make the dry rub by mixing the above listed ingredients in a bowl. The spice mix should be plenty for two whole birds. Save the leftover rub for seasoning side veggies, potatoes, etc.

 

Spatchcocked Pheasant:   Using heavy duty scissors, cut along each side of the spine and remove. Roll the legs out front and flip the bird over so that it faces up. Press down firmly with your hands on the breast plate to it flatten out some.   Pat the pheasant as dry as you can with paper towels. Season generously with the dry rub.  If you kept the skin on, be sure to rub the spice mix under the skin so it covers the meat, being careful not to tear it.   For optimal results, set your birds skin side up on a sheet pan or a container uncovered so that it gets plenty of airflow. Let the pheasants rest and dry out for several hours or overnight in the fridge if possible.  The drier the skin is, the crispier it will be once grilled.

 

Mojo Sauce:   Prepare the Mojo sauce by combining all of the above listed ingredients in a food processor or blender. Puree until smooth and store in the fridge until ready to use.

 

Grill: Remove the pheasant from the fridge about an hour before grilling and let it come to room temperature.  Rub the birds down with about 2 t. of fat/oil per bird. Use 2 skewers per bird to help stabilize it by piercing through the top of the breast and crossing over through the thigh meat (on both sides).  Heat the grill over medium high heat. Grill the pheasant skin side down for about 5 minutes or until the skin begins to char. Flip the Pheasant and then move it to the side of the grill over indirect heat. Turn the burners down to low, close the lid and let it continue to cook for an additional 25- 30 minutes or until the thigh meat registers to 165 degrees. Remove the pheasant from the grill and serve with the Mojo sauce

Steak with Pear Brandy and Black Pepper Sauce

Steak with Pear Brandy and Black Pepper Sauce

½ C. snipped dried Pears

1/3 C. Pear Brandy or Pear nectar

4 tsp.. Flour

1 tsp.. Pepper

½ tsp.. Salt

4 Beef Tenderloin or Top Loin Steaks, cut 1” thick (1-1 ½ lb. total)

3 T. Butter

¼ C. finely chopped Shallot

¼ C. Beef Broth

 

In small bowl, stir together dried pears and pear brandy; cover and let stand 15 minutes.  Meanwhile in shallow dish, stir together flour, pepper and salt.  Dip steaks in flur mixture, turning to coat.  In large skillet, melt 2 T. butter over medium heat.  Add steaks, cook until desired doneness (about 10-13 minutes for medium rare).  Transfer to serving platter, reserving drippings in skillet.  For sauce, in same skillet, cook shallots in the drippings over medium heat for 1 minute.  Remove from heat and let stand 1 minute.  Stir in pear mixture and broth.  Bring to boiling and boil gently, uncovered, about 3 minutes or until slightly thickened, stirring occasionally.  Whisk in remaining 1 T. butter.  Spoon sauce over steaks and serve.

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

 

12 fresh figs

6 large peaches

Flour

1/2 C. butter

2 T. sugar

5 egg yolks and 4 whites

A shot of rum

8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled

6 Amaretti cookies, ground

Pinch of salt

Butter and flour for prepping baking dish

Preparation:

Preheat oven to 275 F.

Butter and flour a fairly deep 9 or 10-inch baking dish.

 

Trim stems from figs and cut into halves. Peel and slice peaches. Sauté figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and sauté them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with crème Anglaise.

 

Crème Anglaise

 

2 C. whipping cream

1 C. sugar

2 T. all-purpose flour

1/2 C. butter

1 T. vanilla extract

 

Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.

Spring Salmon Chowder

Spring Salmon Chowder

6 tiny new potatoes, skin on, quartered

28 oz vegetable broth

1/2 c corn

1/2 tsp. dried thyme, crushed

12 oz skinless, boneless salmon, cut into 1″ chunks

1 c baby spinach

1/4 c sliced green onion

Pepper

 

Cook potatoes, covered in boiling broth for 5 min. until tender, but not cooked through. Add corn and thyme. Return to boiling; reduce heat. Cover and cook for 4 min. or until vegetables are tender. Reduce heat.  Carefully add salmon to saucepan. Simmer, uncovered, for 3-5 min. until salmon flakes easily with a fork. Remove thyme sprigs, if desired. Stir in spinach and green onion; cook for 1 min. until spinach begins to wilt.  Season with pepper and serve.

Pan-Seared Tilapia with Almond Browned Butter

Pan-Seared Tilapia with Almond Browned Butter

3 C. snow pea pods, trimmed

4 4- to 5-ounce skinless fresh tilapia fillets, or other whitefish

Sea salt and freshly ground pepper

1 tsp. all-purpose flour

1 T. olive oil

2 T. butter

1/4 C. coarsely chopped almonds

1 T. snipped fresh parsley

 

Bring lightly salted water to boiling in a large saucepan. Add pea pods. Cook for 2 minutes. Drain and set aside. Meanwhile, season fish with salt and pepper on one side; sprinkle with flour. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minute sour until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter; arrange fish on top of peas. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley. Makes 4 main-dish servings.

 

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

 

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

 

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Chicken, Goat Cheese and Greens

Chicken, Goat Cheese and Greens

1-1/2 pounds Swiss chard, beet greens, and/or mustard greens, trimmed and washed

1 2 to 2-1/2-pound roasted chicken

3 T. olive oil

2 T. lemon juice

2 T. snipped fresh dill, oregano, and/or sage

1/4 tsp. sea salt, kosher salt, or salt

1/1/4 tsp. cracked black pepper

1 3- to 4-ounce log goat cheese (chevre), sliced into rounds or coarsely crumbled

 

Preheat oven to 350 degree F. Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish. Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish. In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish. Sprinkle 1 T. of the snipped herbs over the chicken and chard. Sprinkle salt and 1/8 tsp. pepper over chard only.  Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender. Meanwhile, sprinkle cheese with remaining 1 T. snipped herbs and 1/8 tsp. pepper.  Transfer chicken to a serving platter. Place several of the goat cheese rounds on top of chicken. Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid. Serve chard and remaining cheese with chicken. Makes 4 servings.   Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Extra virgin olive oil

1 boneless wild boar shoulder (about 2.5 lb.), cut into 1/2-inch pieces

Kosher salt

Freshly ground black pepper

4 garlic cloves, peeled and smashed

2 medium carrots, sliced lengthwise then coarsely chopped

2 celery ribs, sliced lengthwise then coarsely chopped

2 medium red onions, coarsely chopped

½ C. crushed San Marzano tomatoes

1/2 C. tomato paste

2 tsp. juniper berries

2 C. hearty red wine

3 bay leaves

2 large sprigs of fresh rosemary

1 lb. fresh pappardelle pasta

Freshly grated Parmesan for serving

 

Heat a large, heavy-bottomed pot or dutch oven over medium high heat and coat the bottom with a generous amount of olive oil, about 3 T.. Season the meat liberally with salt and freshly ground black pepper add to the hot pan in batches, being careful not to over-crowd the pan.  Let the boar brown and caramelize thoroughly before removing from the pot to set aside. Drain the remaining olive oil from the pot and return it to a burner set over medium-high heat. Add a T. of fresh olive oil, the garlic, chopped carrots, celery, onion and a pinch of salt and pepper to the pan and sauté until nicely browned, about 5-7 minutes. Return the browned boar to the pot with the vegetable mixture and add the crushed tomatoes, tomato paste, and juniper berries. Stir to combine and allow to cook for 2 to 3 minutes. Add the wine, stir, and increase temperature to high. Bring to a boil then reduce to a simmer and allow the wine reduce by about half. Once reduced, add enough water to the pan so it covers the meat mixture by about one inch. Add the bay leaves and rosemary sprigs and season with a generous pinch of salt.  Return the mixture to a boil over high heat and then reduce to low and simmer, covered, for 3 hours, adding water as necessary as the liquid reduces. With about 30 minutes of cooking time remaining, remove the lid and allow the sauce to thicken and reduce while it simmers. Bring a large pot of salted water to a boil and add your pappardelle, cooking until just a dente. Drain the pasta, reserving about ½ C. of the pasta cooking liquid.  Add pasta to ragu, toss, and allow to cook together over low to medium heat for about 3-4 minutes, adding reserved pasta water to thin the sauce if necessary. Divide pasta mixture into bowls, top with fresh Parmesan, and serve.

Fettuccine Verona

Fettuccine Verona

9-ounce package fettuccine

1/4 C., sundried tomatoes packed in oil, reserve oil

1 large zucchini, halved lengthwise and sliced

8 ounces chicken breast, cut into strips

2 T. olive oil

1/2 C. grated Parmesan

Freshly ground black pepper, to taste

 

Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.  In a large skillet, heat 1 T. of reserved oil over medium high heat. Add zucchini, cook and stir for 2-3 minutes until tender. Remove from skillet, add remaining T. reserved oil to skillet, add chicken and sauté 2-3 minutes.  Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine, toss gently to combine. Sprinkle individual servings with cheese, season to taste with pepper. 

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

12 ounces reginetti or other short pasta

Kosher salt

2 T. olive oil

6 ounces thinly sliced pancetta (Italian bacon)

1 small head of savoy cabbage, tough ribs removed, leaves torn

¼ C. (½ stick) unsalted butter, cut into pieces

2 tsp. fresh thyme leaves

½ ounces Parmesan, finely grated (about ½ C.)

Freshly ground black pepper

Poppy seeds (for serving)

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ C. pasta cooking liquid. Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels. Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 C. pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

1 butternut squash

12 cloves of garlic

4 T. olive oil

salt and pepper

1 tsp. dried thyme

1 C. cured olives

1 C. mini grape tomatoes

 

Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well.  Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

 

1 1⁄2 T. (20 ml) extra-virgin olive oil

2 ounces (60 g) guanciale or pancetta, cut into fine dice

1 large bunch dandelion greens, trimmed and roughly chopped

Kosher salt

1⁄4 C. grated pecorino cheese

1⁄4 C. black olives, such as niçoise, pitted and quartered lengthwise

Freshly ground black pepper

 

Heat 1/2 T. of the oil in a 12-inch skillet over medium heat. Add the guanciale and cook until it has rendered its fat and is just beginning to crisp, 2 to 3 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel-lined plate. Pour off the fat from the pan. Heat the remaining 1 T. of oil in the pan over medium heat until shimmering. Add the dandelions and a pinch of salt and cook, covered, until the greens have wilted, about 5 minutes. Add the guanciale back to the pan along with the pecorino cheese, cover, reduce the heat to medium-low, and cook until the greens are very tender, 8 to 10 minutes. Add the olives to the pan, season to taste with salt and pepper, and stir to combine. Serve on a platter.