Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

 

5 strips bacon, uncooked, chopped

1 lb. scallops

salt and pepper

2 T. olive oil

3 T. lemon juice, freshly squeezed

2 T. wine or use lemon juice

2 T. butter, softened but not melted

2 T. parsley, fresh, chopped

 

Cook chopped bacon in a skillet until cooked. Dry scallops with paper towels. Season with salt and pepper. Heat the large skillet until very hot, add 2 T. of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet. Add 3 T. lemon juice (and maybe 2 more T. white wine). Scrape the bottom of the pan. Remove from heat, add softened butter (but not melted) – to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley

 

Yield: 4 servings

Calories: 309

Fat: 24g

Fiber:

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

 

1 pound Kielbasa sausage

8 ounces egg noodles

4 T. butter

1/2 head cabbage thinly sliced

1 medium onion thinly sliced

3 cloves garlic minced

3 T. red wine vinegar

3 T. vegetable oil divided

1 tsp. Kosher salt

3/4 tsp. black pepper freshly ground

 

Cook egg noodles in salted water according to the directions on the package. Drain, rinse and return to pan and stir in slices of butter. Set aside. Cut Kielbasa in half lengthwise then thinly slice. Use a large, deep skillet over medium high heat to heat 1 1/2 T.. Carefully add Kielbasa and stir occasionally until lightly browned. This will take about 5 minutes. Then set aside on a separate plate. Add remaining oil to the skillet and turn down to medium heat. Add onions and cook until slightly tender. Add minced garlic, cabbage and red wine vinegar. Season with salt and pepper then stir together and place lid on the skillet. Stir every 5 minutes until cabbage is tender. This will take about 10 – 14 minutes depending how full the skillet is and how thinly sliced the ingredients are. Once the vegetables are tender stir buttered noodles and Kielbasa sausage into the skillet. Once everything is warmed through serve immediately.

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

Pad Thai Daikon Noodles

 

1 daikon (peeled, spiralized)

2 T. extra virgin olive oil

1 persian cucumber or 1/2 a seedless cucumber (sliced into 1/4″ rounds)

 

1/4 C. unsalted peanuts (chopped)

1-2 T. cilantro/coriander leaves

fresh lime wedges (to serve)

 

For the Dressing:

 

2 T. extra virgin olive oil

2 T. low-sodium tamari

juice of 1/2 a lime

1/4 tsp. cayenne pepper

1-2 garlic cloves (minced)

1” fresh ginger (peeled and grated)

1 shallot or 1/8 red onion (peeled and finely chopped)

1 small red chili (seeds removed, finely chopped)

1/8 tsp. of sea salt

 

In a small bowl, mix the dressing ingredients and set aside. Spiralize or julienne the daikon into thin noodles with a mandolin. Heat the remaining oil In a frying pan. Add the daikon noodles (doodles!) and sauté them for 6-8 minutes to soften, add a splash of water if it’s looking too dry. When complete, transfer to a serving dish and toss with the dressing to coat evenly. Top with cucumber slices, peanuts, and cilantro to serve.

Green Olives with Spicy Breadcrumbs

Green Olives with Spicy Breadcrumbs

Green Olives with Spicy Breadcrumbs

 

1/4 C. extra virgin olive oil

2 T. fresh chopped parsley

1 garlic clove minced

Pinch crushed pepper

2 C. green olives such as Sicilian, drained, rinsed and patted dry

1 T. red or white vinegar

1 C. plain dry breadcrumbs.

 

IN a medium skillet over medium heat, add the oil with the parsley, garlic, red pepper and cook until fragrant. Add the olives to the pan with the vinegar and cook while stirring until the olives are warm and the vinegar evaporated, about three minutes. With a slotted spoon, transfer the olives to a serving bowl.

Add the breadcrumbs to the pan and cook while stirring constantly, until evenly toasted, about three minutes. Toss the olives with the breadcrumbs and serve warm.

Pork Spareribs

Pork Spareribs

Pork Spareribs

 

2 slabs St. Louis style ribs

5 C. apple juice

2 T. liquid smoke

1 recipe dry rub (see recipe below)

 

2 T. kosher salt

2 T. brown sugar

1 T. fresh ground pepper

1 T. paprika

1 T. garlic powder

1 T. chili powder

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried mustard

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. cayenne pepper

 

Preheat oven to 300 degrees. Mix all dry rub ingredients well. Rub both sides of the ribs with the dry rub. Refrigerate preferably overnight. In a roasting pan with a rack, pour the apple juice and liquid smoke. Place the ribs on the rack and cover with plastic wrap and then aluminum foil. Wrap tightly and bake for 3 to 4 hours or until extremely tender. Serve with your favorite barbecue sauce.

Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

Roasted Fennel & Potatoes

 

2 fennel bulbs, trimmed and cut into six wedges

12 red potatoes, cut in half

salt and pepper, to taste

2 T. extra-virgin olive oil

 

Preheat the oven to 425°F. Combine the fennel wedges and potatoes in a large roasting pan and toss with olive oil and seasoning to coat. Roast the vegetables for 30 to 40 minutes, tossing once, until tender and golden brown.

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

 

1 pint mini peppers (8 oz)

2 tablespoons olive oil

½ teaspoon Diamond Crystal kosher salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried oregano

2 tablespoons Parmesan dry-grated

 

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil. Cut the mini peppers in half lengthwise. I usually leave the stem as I think it’s pretty – but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes – remove those with your fingers or with a paring knife.  Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan. Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.

Bake them until tender, about 20 minutes. Serve immediately.

Grilled Wild King Salmon with Forest Mushrooms and Leek

Grilled Wild King Salmon with Forest Mushrooms and Leek

Grilled Wild King Salmon with Forest Mushrooms and Leek

 

4 pieces wild Salmon (6 ounces each)

1/4 C. tamari sauce

1 T. chili paste (Sambal)

1 tsp. sugar

1 1/2 pounds chanterelles or other wild mushrooms sliced 3/8″

2 leeks- crescent cut 1/8″

1/4 C. extra virgin olive oil

1/4 C. balsamic vinegar

1 C. white wine

salt & pepper to taste

 

Whisk together the tamari, chili paste and sugar. In a shallow baking dish marinate the salmon paves in the tamari mixture, turning till evenly coated – cover and refrigerate for 3-4 hours. Turn the fish twice during that period to marinate evenly. Preheat the oven to 400°F and fire up your barbecue grill. In a roasting pan or casserole combine the leeks, mushrooms, oil, vinegar and white wine; season to taste with salt & pepper. Place in the oven and roast for 25-30 minutes, stirring occasionally. Remove the salmon from the marinade and blot the pieces dry on some paper towels. When the mushrooms are nearly cooked (25 minutes) brush the paves evenly with olive oil and cook top side down on the hot barbecue. Turn the salmon after 2-3 minutes and cook to desired doneness; 5-7 minutes total cooking time. Serve the grilled fish with the roasted mushroom and leeks, a loaf of crusty bread and a bottle of Oregon Pinot Noir.

Frito Casserole

Frito Casserole

Frito Casserole

 

10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

 

Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

 

4 boneless, skinless chicken breasts – pounded thin

2 T. olive oil

3 T. unsalted good-quality butter

1 shallot, thinly sliced

1 C. cremini mushrooms, sliced

2 C. sliced white button mushrooms

1/2 C. dry white wine

1 tsp. stone ground mustard

1/2 C. crumbled Boursin cheese (Garlic & Fine Herbs)

2 T. freshly chopped parsley

Salt and pepper, to taste

 

Rinse and dry the chicken breasts and season well with salt and pepper. Heat 2 T. of olive oil with 1 T. of butter in a large sauté pan. Add the chicken breasts and brown them on both sides about 2 to 3 minutes per side, depending on the thickness. Transfer to a plate and cover with aluminum foil to keep warm. To the same pan, add the remaining butter. Add the shallot and sauté over medium heat until translucent. Increase the heat to medium-high and add the creminis and white mushrooms to the pan. Sauté the mushrooms, stirring often, until golden, then season with salt and pepper. (Adding salt to mushrooms too early makes them soggy!). Add the wine and mustard to the pan and scrape up the bits from the bottom of the pan. Cook until the wine is reduced by half. Reduce the heat to low and whisk in the Boursin cheese and parsley. Add the chicken back to the pan and coat with the sauce. Once the chicken is heated through, serve immediately.

Italian Sausage Chowder

Italian Sausage Chowder

Italian Sausage Chowder

 

4 sweet or hot Italian sausage links, squeezed from the casings

1 medium onion, chopped

6 C. chicken broth

2 baking potatoes, diced

2 cloves garlic, minced

2 C. fresh baby spinach leaves

1 C. heavy whipping cream

Salt & freshly ground pepper, to taste

 

Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 T. in the pot and discard the remaining grease. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

Asian Grilled Tri-Tip

 

1 1/2-2 Pound Beef tri-tip, cut into 2-inch cubes

1/4 C. Low-sodium soy sauce

1/4 C. Black Asian vinegar

1/2 C. Peanut or vegetable oil

3 T. Honey

4 Green onions, thinly sliced

2 T. Fresh ginger, peeled and minced

1/4 C. Chili garlic sauce

2 T. Black and white sesame seeds

Additional black or white sesame seeds

Rice or noodles

 

Place a 1-gal. zip-top plastic freezer bag in a large bowl; add first 9 ingredients. Seal bag, and turn it to mix well; refrigerate 8 to 10 hours. About 1 hour before grilling beef, light charcoal grill or preheat gas grill to 400° to 500° (high). Remove beef from marinade, discarding marinade, and grill 2 minutes; turn and grill an additional 2 minutes. Remove beef from grill, and sprinkle with additional sesame seeds. Serve over rice or rice noodles.

Pumpkin Fritters – Buñuelos de Calabaza

Pumpkin Fritters – Buñuelos de Calabaza

Pumpkin Fritters – Buñuelos de Calabaza

1/2 cup pumpkin puree (120g)

1/4 cup tapioca flour (30g)

1/4 tsp. dry yeast

1 small egg

oil for frying

sugar

Mix together all of the ingredients and cover it and set it aside to rest while you heat your oil. Heat the frying oil on medium heat. You’ll want somewhere around 360ºF, but I don’t ever check the actual temperature. The oil is ready for frying when you add a small amount of batter to the oil and it begins to bubble and make a frying sound. The easiest way is to spoon small amounts of dough into the oil. You want the fritters to lightly brown on both sides after frying for around a minute on each side. If they get too dark or aren’t browning quickly enough, adjust the oil temperature accordingly. Frying pumpkin fritters in hot oil. Remove the buñuelos from the oil and place them on a plate lined with paper towels or cloths to absorb the oil. recently fried pumpkin fritters on a paper towel to drain the excess oil Sprinkle them with sugar and serve with a small bowl of sugar for dipping them.

Prosciutto-Wrapped Shrimp

Prosciutto-Wrapped Shrimp

Prosciutto-Wrapped Shrimp

 

1 small log (4 ounces) goat cheese

1 tsp. chopped fresh parsley

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh chervil

1 garlic clove, minced

Salt and pepper, to taste

12 large shrimp, peeled, tail-on and butterflied

12 thin slices of prosciutto

2 T. extra-virgin olive oil

Drizzle of White Truffle Oil

 

In a small mixing bowl, blend the goat cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one T. of the filling in the butterfly-cut of each shrimp. Wrap each shrimp tightly with one piece of prosciutto. In a sauté pan heat the olive oil over medium-high heat. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp cook through. Remove the shrimp from the pan and place on a large serving plate. Drizzle the shrimp with truffle oil and serve warm.

Roasted Pepper Salad

Roasted Pepper Salad

Roasted Pepper Salad

4 assorted bell peppers (preferably red, yellow, and orange)

 

2 tsp. balsamic vinegar

2 tsp. chopped fresh thyme

1 T. drained bottled capers, coarsely chopped

1 bunch arugula (1/4 lb), tough stems discarded

 

Preheat broiler. Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper to taste and toss. Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

Pistachio, Blue Cheese & Fig Puff Pastry Twists

Pistachio, Blue Cheese & Fig Puff Pastry Twists

Pistachio, Blue Cheese & Fig Puff Pastry Twists

 

1 package frozen puff pastry, thawed

1 egg

1 T. cold water

3/4 C. fig preserves

3/4 C. crumbled blue cheese

1 1/4 C. pistachios, toasted

 

Preheat the oven to 400ºF. Unfold the puff pastry sheets onto a lightly floured work surface. Roll out both sheets just enough to smooth out the creases (the pastry sheets will only increase in size about an inch on all sides after rolling out). Beat the egg and water and set the egg wash aside. Spread the fig preserve evenly over one pastry sheet. Sprinkle the blue cheese and 3/4 C. pistachios over the preserves. Lay the second pastry sheet over the top. Brush the top of the pastry with the beaten egg. Sprinkle 1/4 C. chopped pistachios over the egg wash, lightly pressing the nuts into the pastry. Turn the pastry over and repeat with the egg wash and remaining pistachios. Cut the pastry across the shortest width into 1/2-inch strips. Twist each strip and lay 1/2-inch apart on a silicone baking mat or parchment paper-lined baking sheet. Bake for 15 minutes or until puffed and golden.

Lemony Turmeric Dressing

Lemony Turmeric Dressing

Lemony Turmeric Dressing

 

1 C. yogurt

2 T. extra-virgin olive oil

1 T. fresh lemon juice

zest from one lemon

1 large clove garlic, minced

1½ tsp. ground turmeric

Sea salt and freshly ground black pepper

 

Add all of the ingredients to the pitcher of your high-speed blender. Blend until smooth and creamy. Add additional lemon juice or a little water to thin the dressing, as desired. Add sea salt and freshly cracked black pepper to your liking.

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

 

1/2 cup (120 ml) canned coconut milk, chilled

1 /4 cup (60 ml) unsweetened pourable coconut milk, chilled

1/4 avocado, ripe, chilled (frozen chunk?)

1 T. (5 g) cocoa powder

1 T. (8 g) vanilla whey protein powder

1 tsp. instant coffee

18 drops chocolate-flavored liquid stevia

9 drops vanilla-flavored liquid stevia

 

Put it all in the blender. Run the blender, scraping the sides once or twice to make sure your cocoa powder and coffee crystals aren’t sticking there, until you’ve got a super-thick, smooth shake. Pom into a car cup and hit the streets. Dare yourself to feel deprived!

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi

 

5 T. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1″ pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½” thick

1 large pita bread, split into 2 layers, cut or torn into 1½”–2″ pieces

8 oz. Halloumi cheese, cut into 1″ pieces

2 T. apple cider vinegar

1½ tsp. ground sumac

Mint sprigs (for serving)

 

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

West Coast Salmon

West Coast Salmon

West Coast Salmon

 

1 (1 and 1/2 lb.) skin-on salmon fillet, cut into 4 portions

Extra-virgin olive oil

Sea salt & coarsely ground

black pepper

4 sprigs thyme, leaves only, plus extra for garnish (divided)

4 nectarines or apricots, halved

2 T. honey

Flaked sea salt

4 oz. (1/2 cup) fresh whole-milk ricotta

Sliced toasted almonds (for garnish)

Garden salad, to server

 

Soak cedar planks in water for at least 30 minutes and up to a day before using. Preheat the grill to medium (about 350°F). Use paper towels to pat the fish dry. Rub all over with olive oil and season both sides with salt and pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere. Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side. Add the fish skin-side down, to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt. Cover the grill and cook for 7-to-12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender. (If the planks get too hot and ignite, spritz them with water from a spray bottle. Alternatively, you can grill the salmon directly on an oiled grill grate for 3-to-4 minutes per side, and roast the nectarines in a baking dish in a 400°F oven for 12 minutes.) To serve, add a couple T. of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

 

8 C. cubed sourdough bread (about 1 baguette)

12 ounces fresh goat cheese, crumbled

Zest of 1 lemon

¼ cup chopped fresh sage

2 T. chopped fresh thyme

1 tsp. grated fresh nutmeg

3 6½-ounce jars marinated artichoke hearts, drained

1½ C. heavy cream

8 large eggs

Salt and white pepper to taste

 

Generously butter a 13 x 9 x 2–inch baking dish and layer in the cubed bread, crumbled goat cheese, artichoke hearts, and lemon zest. Sprinkle the chopped herbs over mixture. Whisk cream, eggs, nutmeg, salt, and pepper until frothy, then pour over strata. Let sit for at least 4 hours or overnight so the bread can absorb the egg cream mixture. Bake at 350° until brown around the edges and golden on top, about 1 hour

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

Duck Breast with Braised Cabbage

 

2 ounces duck fat

2 onions, thinly sliced

2 ounces bacon, thinly sliced

1 medium white cabbage, thinly sliced

12 juniper berries, chopped

20 black peppercorns, ground

1 sprig of thyme, chopped

1 bottle white wine

4 duck breast halves

 

Heat duck fat in a sauté pan and cook onions and bacon over medium heat until onions are soft. Add spices. Meanwhile, bring a pot of water to boil and plunge the cabbage into it, removing and draining right away. Add it to onions and cook for 2 minutes. Add wine and stir. Cover pot and simmer for 1½ hours. Start preparing duck breasts 30 minutes before you want to serve. Take a sharp knife and score the skin of the duck breast with three cuts each way across, creating a crisscross pattern. Be sure to not go all the way through the skin to the meat. The purpose of the scoring is to expose the fat to help with rendering. Season with salt and pepper. Render the duck breasts skin-side down in a sauté pan on medium heat, draining off excess fat every 5 minutes. After 20 minutes, the fat cap should be mostly removed, leaving a nicely crisped skin. Flip the breasts over and finish cooking for about 5 minutes. Let the breast rest in a warm place for 5 minutes. Place a mound of braised cabbage on each plate. Slice breasts thinly and place on top of braised cabbage to serve.

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Enjoy with your favorite chips or crackers, or serve with seafood, fish, or chicken. It’s also delicious tucked into a taco.

 

Makes about 2½ C.

 

½ pound (about 2 C.) kumquats

1 shallot, diced

1 jalapeño or serrano, diced

Zest and juice from ½ lime

2 T. olive oil

¼ cup chopped cilantro

Salt and pepper to taste

 

Wash kumquats, thinly slice or dice coarsely, and remove the seeds (as desired). Combine all ingredients in a medium bowl and serve.

Miso Butternut Squash Soup

Miso Butternut Squash Soup

Miso Butternut Squash Soup

 

2 T. canola oil

1 medium onion, chopped

3 cloves garlic, minced

3 pounds butternut squash, peeled, seeded and cubed

5 C. low-sodium chicken broth or vegetable broth

3 T. white or yellow miso paste

Handful of chopped fresh herbs (like thyme)

Salt & pepper to taste

Fresh herbs for topping (thyme or cilantro)

2 C. raw whole pumpkin seeds for toasting

Drizzle of crème fraîche for garnish (optional)

 

In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, miso paste, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 15 to 20 minutes, making sure to check them and toss the seeds periodically so they don’t burn! Top the soup with toasted pumpkin seeds, some herbs, and a drizzle of crème fraîche if desired.

Peach and Sour Cream Pancakes

Peach and Sour Cream Pancakes

Peach and Sour Cream Pancakes

 

1 large egg

1 cup (8 ounces or 230 grams) sour cream

1/4 tsp. vanilla extract

2 T. (25 grams) sugar

1/4 tsp. table salt

1/4 tsp. ground cinnamon

Pinch of ground nutmeg

¾ cup (95 grams) all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

Butter, for pan

1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)

 

Preheat your oven to 250 degrees. Whisk the egg, sour cream, vanilla, and sugar together in the bottom of a large bowl. In a separate bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredients into wet, mixing until just combined and still a little lumpy. Heat your skillet or sauté pan to medium-low. A cast-iron skillet is my favorite to use for pancakes but if you don’t have one, just use your heaviest skillet for best browning. Melt a pat of butter in the bottom of the pan, and ladle 1/4 cup batter at a time, leaving at least 2 inches between pancakes. Arrange two peach slices over the batter. Don’t worry if they are bigger than the batter puddle, because the pancake will spread as it cooks. When the pancakes are dry around the edges and you can see bubbles forming on the top, after about 3 to 4 minutes, get your spatula all the way underneath the pancake-and-peach puddle, and flip it in one quick movement. If any peaches try to slide out from underneath, nudge them back where they belong.

Grilled Halloumi Wraps

Grilled Halloumi Wraps

Grilled Halloumi Wraps

 

1 red onion, halved and sliced thin

3 tablespoons red wine vinegar

1 tablespoon ground sumac

3/4 teaspoon table salt, divided

2 tablespoons lemon juice

1 garlic clove

1/2 cup plain Greek yogurt

1 large red bell pepper

4 (8-inch) pitas, divided

12 ounces halloumi cheese, sliced crosswise 1/4 inch thick

1 tablespoon extra-virgin olive oil

1/4 teaspoon red pepper flakes

2 ounces (2 cups) arugula

Combine onion, vinegar, sumac, and 1/4 teaspoon salt in medium bowl. Stir until well combined and set aside. Place lemon juice in small bowl. Mince or grate garlic and add to juice. Add 1/4 teaspoon salt and whisk to combine. Whisk in yogurt until smooth. Slice 1/2 inch from top and bottom of bell pepper. Gently remove stem from top. Twist and pull out core, using knife to loosen at edges if necessary. Cut slit down 1 side of bell pepper. Turn bell pepper skin side down and gently press so it opens to create long strip. Slide knife along insides to remove remaining ribs and seeds. Lightly moisten 2 pitas with water. Sandwich remaining pitas between moistened pitas and wrap tightly in lightly greased heavy-duty aluminum foil. Turn all burners on gas grill to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Arrange halloumi slices and bell pepper pieces, skin side up. on hotter side of grill. Cook, covered, until undersides of cheese and bell pepper are lightly browned, 3 to 5 minutes. Using tongs, flip cheese and bell pepper and continue to cook until second side of cheese and bell pepper are lightly browned, 3 to 5 minutes longer. Meanwhile, place packet of pitas on cooler side of grill. Flip occasionally to heat, about 5 minutes. Transfer cheese and bell pepper to cutting board. Cut bell pepper into 1/2-inch pieces and transfer to second small bowl. Add oil. pepper flakes, and remaining ¼ teaspoon salt and toss to combine. Lay each warm pita on 12-inch square of foil or parchment paper. Spread each pita with one-quarter of yogurt mixture. Place one-quarter of cheese in middle of each pita. Top with pepper, onion, and arugula. Drizzle with any remaining onion liquid. Roll pita into cylinder. Wrap in foil, cut in half, and serve.

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

Grilled Mushrooms with Rosemary-Lemon Basting Butter & Variations

 

4 tablespoons unsalted butter

1 tablespoon soy sauce

2 teaspoons minced fresh rosemary

1 teaspoon minced garlic

1 teaspoon grated lemon zest

1 teaspoon pepper, divided

1 pound white, cremini, shiitake, portobello, oyster, maitake, and/or king oyster mushrooms, at least 2 inches wide

½ teaspoon vegetable oil

¼ teaspoon table salt

 

Use any mix of mushrooms you like, as long as the caps measure at least 2 inches in diameter. A grill basket is helpful here but not essential. These mushrooms make a great accompaniment to other grilled foods. The parcooked mushrooms can be refrigerated for up to 24 hours.

 

Melt butter in small saucepan over medium heat. Add soy sauce, rosemary, garlic, lemon zest, and ½ teaspoon pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use. Trim tough ends of stems on white and cremini mushrooms and cut in half. Remove stems from shiitake mushrooms. Remove stems from portobello mushrooms and halve caps if smaller than 4 inches; quarter if larger. Trim oyster and maitake mushrooms and tear into 2- to 2½-inch pieces. Trim stems on king oyster mushrooms and slice crosswise ¾ inch thick. Combine mushrooms and ½ cup water in bowl. Cover and microwave for 1 minute. Stir well; re-cover; and microwave until mushrooms have reduced in size by about one-third and liquid has increased to almost 1 cup, about 2 minutes. Remove from microwave and let rest, covered, for 5 minutes to finish cooking. Drain well. Dry bowl and return mushrooms to bowl. Let stand at room temperature while preparing grill. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (about 4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Toss mushrooms with oil, salt, and remaining ½ teaspoon pepper. Arrange mushrooms on hotter side of grill. Cook (covered if using gas), flipping mushrooms every 2 minutes, until well browned on all sides, 4 to 6 minutes. Carefully brush mushrooms with half of basting butter and continue to cook until butter is sizzling and fragrant, 1 to 2 minutes longer. Transfer to bowl with remaining basting butter and toss to combine. Season with salt and pepper to taste, and serve.

 

Garlic-Parsley Basting Butter

 

4 tablespoons unsalted butter

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

1/2 teaspoon pepper

 

Melt butter in small saucepan over medium heat. Add Worcestershire, parsley, garlic, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

 

 

Ginger-Miso Basting Butter

 

4 tablespoons unsalted butter

1 tablespoon white miso

1 tablespoon soy sauce

2 teaspoons grated fresh ginger

1/2 teaspoon pepper

 

Melt butter in small saucepan over medium heat. Add miso, soy sauce, ginger, and pepper and cook, stirring frequently, until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm until ready to use.

Roasted Red Pepper & Pine Nut Beef Rollups

Roasted Red Pepper & Pine Nut Beef Rollups

Roasted Red Pepper & Pine Nut Beef Rollups

 

2 T. (18 g) pine nuts

1/2 roasted red pepper, drained

2 ounces (55 g) deli roast beef, cut in 3 slices

3 T. (45 g) Boursin cheese

 

Put a small skillet over medium-low heat and stir the pine nuts in it until they’re lightly golden, 4 to 5 minutes. Remove from the heat. Cut your half-roasted red pepper into three long strips.     Lay a slice of roast beef on a plate. Spread a T. of Boursin on it. Lay a strip of red pepper along one end, and sprinkle pine nuts alongside it. Roll the whole thing up with the red pepper and pine nuts in the center. Repeat with the remaining ingredients.

Coq Au Vin-guine

Coq Au Vin-guine

Coq Au Vin-guine

 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 pound cipollini onions, peeled and sliced in 1/2

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 T. tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 T. unsalted butter

1 pound linguine

Fresh parsley leaves, roughly chopped

 

Heat 1 T. olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel. To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. To the same skillet add 3 T. olive oil, add the mushrooms and season with salt and pepper, to taste. Sauté the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions. Shake off any excess flour from the chicken and put on a plate. Add 3 T. olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet. Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes. Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

 

Mulberry Crumble Cake

Mulberry Crumble Cake

Mulberry Crumble Cake

 

2½ C. sugar

2½ C. all-purpose flour

1 cup (2 sticks) butter

 

2½ C. all-purpose flour

2½ tsp. baking powder

½ tsp. salt

1 cup (2 sticks) butter

2 C. sugar

4 eggs

1 cup buttermilk, milk or dry white wine

4 C. mulberries

 

Make the crumb topping by pulsing the ingredients in a food processor or cutting them together with a pastry blender or 2 knives until the mixture is crumbly. Chill. Grease a 9- by 13-inch baking pan. Heat oven to 375°. To make the cake, combine flour, baking powder and salt and set aside. Beat the butter until smooth and fluffy. Add sugar slowly and continue to beat until well mixed. Add eggs, one at a time, beating after each addition, scraping the sides of the bowl with a spatula. Add about ¾ cup of the flour mixture and stir to combine. Add ½ cup milk and stir to combine. Repeat, ending with the remaining flour. Pour the batter into the prepared pan. Top evenly with mulberries. Sprinkle crumble topping over all and press lightly. Bake 1 hour, or until top of cake is brown. It may jiggle a little in the middle, that’s expected. Serve with cream or vanilla ice cream. Also delicious for breakfast. Makes about 16 servings.

If using frozen mulberries: Cook 90 minutes.

Afternoon Onion Soup

Afternoon Onion Soup

Afternoon Onion Soup

 

4 ounces (1 stick) butter

4 ounces coconut oil

3 pounds onions

1½ C. grated potatoes (2 medium-sized potatoes)

½ tsp. salt

½ tsp. pepper

32 ounces vegetable or beef broth

1 small (4- or 5-ounce) round of Camembert or other ripened cheese

½ to 1 cup cream, optional

 

Place butter and coconut oil in a deep soup pot and melt over medium heat. Peel each onion and cut in half lengthwise. Lay face down and halve lengthwise again, then slice thinly crosswise. Add the onions to the pot, stirring to coat in the melted fats. Gently cook the onions over low to medium heat for about 20 minutes, stirring often. They should all turn a light brown color and become very aromatic. If you wish to continue until they caramelize, cook for another 20 minutes or so until very soft and browned, stirring as needed to prevent burning. Turn heat up to medium-high. Add grated potato to the onions and cook for 2 minutes, stirring well. Stir in salt and pepper. Stir in broth, bring to a simmer and cook on medium for 5 minutes. Turn off the heat. Cut the round of Camembert cheese in half. Holding one of the halves over the pot, use a tsp. to scoop out the creamy inner cheese and drop into the hot soup. Repeat with other half round of cheese. Using an immersion blender or a standing blender, carefully blend the soup to a creamy consistency. Taste and adjust seasonings. Serve hot. If desired, add the cream just before serving and stir well; or place the cream on the table and let each eater add it as they wish. It really increases the richness of the soup.

Delicata Squash with Agrodolce

Delicata Squash with Agrodolce

Delicata Squash with Agrodolce

 

1 delicata squash

Kosher salt

3 shallots sliced

1/4 cup olive oil

1/4 cup golden raisins

1/4 cup white wine vinegar

1 T. sugar

Freshly ground black pepper

 

Cut off one end of each of the squashes to reveal the seeds and core. Using a long-handled spoon, scrape out the seeds and discard (or save for another use). Cut the squash crosswise into ¼-inch-thick slices. Heat a grill or a grill pan over moderate heat. Do not oil the grates of the grill or the pan, but make sure they are very clean. Have a platter and a piece of foil on hand. Dry-grill the squash until charred on one side, about 5 minutes, then use tongs to flip the squash and continue to cook until the slices are well browned and almost tender, about 5 minutes more. As the slices are grilled, transfer them to a platter and cover with foil. Season lightly with salt and keep tightly covered while you make the agrodolce. Combine the shallots and olive oil in a skillet over moderate heat and cook, stirring from time to time, until softened and golden brown in spots, about 10 minutes. Stir in the raisins, vinegar, sugar, 1 tsp. salt and several grinds of black pepper and simmer until the mixture has reduced to a juicy glaze, about 2 minutes. Immediately pour the shallot mixture over the squash and let sit at room temperature for at least 1 hour before serving.

BLT Pasta

BLT Pasta

BLT Pasta

 

Kosher salt

4 ounces slab bacon, cut into ½-inch dice

1 T. olive oil

¾ pound mezze rigatoni

1 pound cherry or baby Sun Gold tomatoes, halved (about 3 C.)

Freshly ground black pepper

5 ounces watercress, roughly chopped

Grated Pecorino Romano cheese, for serving

 

Bring a large pot of water to a boil. Add 2 T. of salt and return to a rolling boil. While the water comes to a boil, prepare the sauce: Place the bacon and olive oil in a 12-inch skillet over medium-low heat. Cook until the bacon is crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove the bacon and set aside. Pour off all but 2 T. fat from the pan. Add the pasta to the boiling water and cook until al dente, according to package directions. Add the tomatoes to the skillet and cook over medium heat, coating them in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases and deglazes the pan, scrape up any browned bits on the bottom of the pan. Sauté the tomatoes until they are tender and almost melt, about 5 minutes more. Add half of the bacon to the skillet and toss together to combine. Increase the heat to medium-high. Add the pasta directly to the skillet and toss to coat. Add the watercress and ½ cup pasta water and toss until the watercress wilts, adding ¼ cup more of pasta water (up to 1 cup) as needed to loosen up the sauce. Plate in bowls, season with salt and pepper, and top with the remaining bacon. Pass the grated Pecorino Romano at the table

Waffles Rancheros

Waffles Rancheros

Waffles Rancheros

 

1 tsp olive oil

¼ cup finely diced onion

1 garlic clove, minced

1 tsp finely chopped seeded jalapeno

1 cup flour

¾ cup masa harina

2 tsp baking powder

2 tsp sugar

½ tsp salt

1¾ C. whole milk

2 large eggs, lightly beaten

6 Tbsp unsalted butter, melted and cooled

 

1 tsp olive oil

½ cup minced onion

2 garlic cloves, minced

1 (14-oz) can black beans, drained, rinsed and patted dry

1 (14-oz) can diced tomatoes, drained

1 canned chipotle pepper, finely chopped

1 tsp ground cumin

1 tsp fresh lime juice

¼ cup chopped cilantro leaves

Salt and pepper to taste

 

Fried eggs

Queso fresco cheese, crumbled

Avocado, diced or sliced

 

Heat 1 tsp. olive oil in a medium sauté pan. Add the onion and garlic. Sauté for several minutes until onion is translucent. Add the beans, drained tomatoes, chipotle pepper, cumin and lime juice. Warm on medium heat. Add the cilantro and season to taste with salt and pepper.

 

Heat 1 tsp. olive oil in a small sauté pan. Add the onion and garlic. Sauté for several minutes until onion is translucent. Add the jalapeno. In a mixing bowl, combine the flour, masa harina, baking powder, salt and sugar. In a separate bowl, combine the milk, eggs and cooled melted butter. Add onion mixture to wet mixture. Fold wet mixture into the dry mixture. Heat the waffle iron according to manufacturer’s directions. Make waffles based on size of iron. Top each warm waffle with black beans, a fried egg, avocado and crumbled queso fresco cheese.

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

 

1¼ C. Dungeness crab meat

2 T. extra virgin olive oil

1 clove garlic, crushed

Pinch chile flakes

1½ C. San Marzano tomatoes, chopped

1 pound bucatini pasta

¼ cup chopped flat leaf parsley

Zest of 1 Meyer lemon plus juice

Salt as needed

 

Heat the oil in a saucepan on medium heat. Gently sauté the garlic until it starts to take on a golden brown color. Then remove and discard the garlic. Add chile flakes to the pan, cooking briefly before adding the tomatoes. Cook until the sauce thickens. Reduce heat and add the crab meat (plus crab fat, if you have it). Cook bucatini in a generous amount of boiling, salted water until al dente, drain, and toss with the crab sauce. Sprinkle in the chopped parsley, add lemon zest, and toss again. Adjust seasoning with salt and lemon juice and serve.

Brown Turkey Fig Jam with Sherry & Fennel

Brown Turkey Fig Jam with Sherry & Fennel

Brown Turkey Fig Jam with Sherry & Fennel

 

8–9 eight-ounce canning jars and lids

4 . pounds stemmed brown turkey figs

2 pounds 2 ounces white cane sugar

3 scant tsp. fennel seeds

2 ounces cream sherry or Marsala

2 ounces strained freshly squeezed lemon juice

 

Slice 1. pounds of the figs into sixths or, if the figs are very large, into eighths. Combine the slivered figs with the sugar in a large heatproof mixing bowl and let macerate while you proceed with the recipe. Place the remaining 2. pounds of figs in a stainless-steel kettle wide enough to hold them in a single layer. Add enough cold water to make a .-inch layer in the bottom of the pan. Cover the pan and bring the fruit to a simmer over medium-high heat.  Stir, decrease the heat to medium-low, cover again, and cook for 5 minutes. Then, using a potato masher, crush the figs well to release their juices. Stir, cover once more, and cook for 20 to 30 minutes, or until the figs are mushy and translucent, stirring every 5 minutes or so to prevent sticking. While the figs are cooking, crush the fennel seeds in a mortar or grind them coarsely in a spice grinder. Place the sherry and fennel seeds in a small saucepan and heat them slowly until the sherry just starts to steam. Remove the mixture from the heat, cover, and set aside to steep. When the whole figs are finished cooking, put them through the finest disk of a food mill and add them to the slivered figs and sugar. Scrape any fruit that does not go through the mill back into the rest of the fruit, breaking up the chunks as you go. Stir well to dissolve the sugar, then add the lemon juice. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring the jam to a boil over high heat, stirring a few times with a heatproof rubber spatula. When the jam boils, decrease the heat to a lively simmer, stirring frequently. After 7 minutes of simmering, mash the fruit a little with a potato masher. Continue cooking, stirring very frequently, and lowering the heat slightly if the jam begins to stick.  After 20 minutes of simmering, or when the jam has thickened, strain the seeds from the sherry and add the sherry to the jam.  Cook a minute or 2 more and when ready, pour into sterilized jars and process according to the manufacturer’s instructions.  Serving suggestion: Try it on turkey sandwiches or with soft cheese and a sprinkling of toasted hazelnuts for dessert.

Spaghetti all’assassina

Spaghetti all’assassina

Spaghetti all’assassina

This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used.  The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.

 

6 C. water

1/4 cup tomato paste

1 tsp. sugar

1/2 cup plus 2 T. extra-virgin olive oil, divided

2 garlic cloves, minced

1/2-3/4 tsp. red pepper flakes

1 cup tomato passata

1 cup tomato passata

1 3/4 tsp. table salt

12 ounces spaghetti

 

Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3  cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.  Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.  Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.