Panettone French Toast

Italy’s Christmas tradition wouldn’t be complete without panettone. The large, Italian sweetbread is an absolute must in the Italian Christmas lunch, being the favoured dessert during festive times. There are essentially two types of panettone - the boxed panettone that you get in the supermarket, and the rich, wholesome panettone that you buy at an Italian pastry shop. The latter is the real deal - real panettone should not be like a dry cake, but a soft, humble sweetbread of large proportions traditionally made with sultanas and other candied fruit.

If you're not a breakfast person, try using panettone in bread pudding.
3/4 cup half & half or milk (I used a combination of the two)
3 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
8 slices of 3/4 inch thick panettone (or brioche, or challah)
a bit of butter for greasing the pan or griddle

Whisk the half & half/milk, eggs, vanilla, cinnamon, and salt together and pour into a shallow pan.  Lay the bread into the mixture and soak them for a few minutes until just saturated.

Heat a frying pan or griddle over medium-high heat.  Rub some butter and place the slices of french toast onto the surface.  Cook for about 3 mins on the first side (until bottom is browned) and about 90 seconds on the second side.

Five Cheese Cavatappi

1 pound Cavatappi pasta, penne or rigatoni

2 cups heavy cream 

1 cup marinara 

1/2 cup freshly grated parmesan (1 1/2 ounces) 

1/2 cup shredded imported Italian fontina (1 1/2 ounces) 

1/2 cup shredded smoked mozzarella (1 1/2 ounces) 

1/2 cup shredded provolone (1 1/2 ounces) 

1/4 pound fresh mozzarella, cubed

4 - 5 sundried tomato halves chopped small

1 tsp garlic powder

1 tsp parsley

1 tsp Italian seasoning

1/2 tsp Emeril’s Essence (optional to make it spicy)

pinch red pepper flakes

1/2 cup panko or regular breadcrumbs

4 tablespoons (1/2 stick) unsalted butter
Kosher salt and pepper

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the pasta and butter in a large mixing bowl. reserve a 1/2 c of cheese mix minus fresh mozzarella for the top. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity) or large baking dish. Sprinkle reserved cheese and panko on top of pasta. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes for small gratin 10 - 15 for large baking dish.

Dark Chocolate Candy Cane Pretzels

I always make great little gifts for my neighbors at Christmas. This year I have been looking for something new and stumbled across this recipe from bitchincamero
2 cups salted pretzels (I used mini-pretzels because they hold the chocolate and candy canes better)

8 oz. dark chocolate chips

2 candy canes

1 tbsp. clear, shiny sprinkles

Special equipment: chopsticks

Crush the candy canes by placing them in a plastic bag and beating them with a rolling pin. This is actually really fun — go ahead and get your aggression out. Place the crushed canes in a small bowl and mix with the sprinkles. Set aside.
Set up a double boiler by filling a medium saucepan halfway with water. Bring to a simmering boil at medium-high heat and place a metal bowl over the rim of the sauce pan. Reduce the heat to medium-low. Add your chocolate chips to the bowl and watch them melt.

While the chocolate melts, place a large sheet of parchment or plastic wrap as close to the saucepan as you can. Once your chocolate is fully melted, it’s time to make your pretzels.

One by one, drop the pretzels into the melted chocolate, then use your chopsticks to fish them out. Using chopsticks allows each pretzel to stay completely coated and pretty while you transfer them to the prepared parchment.
As you place each pretzel on the parchment, sprinkle with a pinch of the crushed candy canes. Make sure to place each pretzel far enough away from it’s neighbor so that they won’t be attached when the chocolate cools. Keep going until you’ve covered each pretzel. Let the pretzels set completely in a cool, undisturbed environment. This usually takes 2 - 3 hours.

If you’ve got leftover melted chocolate, pour it over ice cream immediately and enjoy. Or let it cool a bit and let your kids (or husband) lick it out of the bowl.
Makes about 2 cups of pretzels.

Ham, Brie, and Apple French Toast Panini

This is so yummy. It was inspired by the Monte Cristo. If you don't have a sandwich press this works fine with a Forman Grill, griddle or a frying pan
Makes 2 sandwiches

Four 1/2-inch-thick slices brioche

4 teaspoons Dijon mustard

6 thin slices (about 3 ounces) Black Forest ham or other ham

1/2 apple, cored and thinly sliced

3 ounces brie, thinly sliced
2 large eggs, lightly beaten

1/4 teaspoon salt

Freshly ground black pepper, to taste

Preheat sandwich press according to manufacturer's instructions. Meanwhile, in a shallow bowl, beat the eggs with the salt and pepper. Dip brioche in eggs to coat each slice.

Carefully place slices on the sandwich press, working in batches if you have to, and cook 2 to 3 minutes, until bread is evenly browned. Remove to a work surface.

Spread a teaspoon of mustard on each slice, arrange ham on each of two slices. Divide the apple slices evenly among the two ham-topped slices of French toast, and do the same for the brie. Top with remaining two French toast slices, mustard side down.

Carefully place sandwich or sandwiches in press. Pull the top down, and cook until crisp, 6 to 8 minutes, depending on the heat of your machine. Carefully remove finished sandwich(es) from press and serve right away.

Coconut Jasmine Rice

1 tbl butter
1 tsp brown sugar
2 tsp kosher salt
2 cups jasmine rice, washed and drained well
½ cup good, thick coconut milk (shake can to mix well before opening)
2 cups water
1/4 cup sweetened coconut flakes

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

Chocolate Peanut Butter Granola

1/3 cup honey
1/4 cup brown sugar
1/4 cup peanut butter
2 cups high-energy cereal made of strong flakes, crushed
1/2 cup dried raisins or cherries
1/3 cup slivered almonds
1/4 cup banana chips
1/3 cup white chocolate chips

Break the banana chips into small pieces and set aside. Heat the honey and brown sugar in a large pot and simmer for 1 minute. (Boiling too long will make the bars brittle.) Remove the pan from the heat and stir in the peanut butter. Add the remaining ingredients and combine well.

Coat the bottom and sides of an 8-inch square pan with vegetable oil. Scoop the mixture into the pan and pack down evenly. Freeze for 30 minutes. Transfer the pan contents to a cutting board. Allow to return to room temperature and then cut into 10 bars. Wrap bars in waxed paper and store in zip-top bags. The bars will keep in the freezer for three months (if you don't eat them before then!!!).

Mixed Fruit and Nut Granola

Makes about 12 cups

6 tablespoons butter
2 tablespoons canola or safflower oil
1/2 cup brown sugar
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
3 3/4 cups rolled oats
1 cup unsweetened coconut
1/2 cup cashews
1/2 cup pecan pieces
1/2 cup shelled pistachios
1/2 cup slivered almonds
1 cup fresh orange juice
2 cups mixed dried fruit

Preheat the oven to 275F degrees. Line a large rimmed baking sheet with parchment paper. In a medium saucepan, combine the butter, oil, brown sugar, maple syrup, cinnamon, vanilla, and salt, and bring to a simmer, stirring until the brown sugar dissolves, about 2 minutes. Let cool slightly.

In a very large bowl, toss together the oats, coconut, cashews, pecans, pistachios, and almonds. Add the warm brown sugar mixture and stir to coat thoroughly. Spread the granola onto the baking sheet and bake for 1 hour 15 minutes, stirring occasionally, until golden.

While the granola bakes, pour the orange juice over the fruit in a medium bowl and let stand until plumped, about 1 hour.

Drain the dried fruit, pressing to extract the liquid, and discard the liquid. Stir the fruit into the granola and bake for 5 minutes. Let cool completely. The granola will crisp as it cools.

Seafood Paella

1 1/4 cups of medium grain rice
4 cups of chicken stock (or fish stock)
1 + 1/2 glass of white wine
1 pinch of saffron
30 mussels
20 clams
15 large prawns
1/2 onion
1 stalk of celery
1 fennel bulb
2 garlic cloves
8” chorizo sausage – sliced across ways
small handful (total) of chopped fresh basil and parsley
olive oil
lemon wedges

Finely chop the onion, celery, fennel and garlic. Scrub the mussel shells, and debeard. Scrub the clam shells. Peel the shrimp, and de-vein if required. Discard any mussels or clams that have broken shells, or are open and don’t close up tight when you scrub them.
In a small pan, warm the stock over a low heat.
Put the saffron in 1 glass white wine, and let it infuse for at least 10 minutes.
Heat the paella pan over a medium heat, and add two tablespoons of olive oil. When the oil is hot add in the onion, celery and fennel. Cook gently until soft – about 10 minutes. Add in the garlic, and cook for another minute. Stir in the rice, and let it absorb some of the oil. Add in the chorizo. Turn up the heat and pour in saffron infused wine. Let this boil for a minute, and then add in most of the stock. Gently stir.
Let this boil gently for 5 minutes. Add in the prawns, and cook for a further 15 minutes. You will want to gently stir this from time to time, to make sure everything is heating evenly. If it looks like the rice is absorbing all the stock too early (before the 15 minutes is up) add a little more in.

For authentic paella you do not want stir the dish during the last half of cooking. The best paella has a crust on the bottom of the rice (where the rice is in contact with the pan) – this is only achieved through not stirring.

With a few minutes to go in the cooking process, put a large pan over a high heat. Add in the 1/2 glass of white wine, and get it boiling. When it has reduced by about half, toss in the mussels and clams. Cover with a tight fitting lid, and turn the heat down to medium-high. These will take about 3 minutes to steam open. Discard any mussels or clams that haven’t opened.
Arrange the shellfish in the paella, sprinkle with the basil and parsley. and let sit for a few minutes, off the heat for the flavors to meld together. Serve with the lemon wedges.

Stuffed Sweet Potatoes

6-8 large sweet potatoes, with skins
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup packed light-brown sugar
2 cups pecans, toasted and coursely chopped
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Heat oven to 400˚
Place potatoes on baking sheet. Pierce potatoes in several places.
Bake in 400˚ oven until fork-tender, about 55-60 minutes.
Meanwhile, in a medium-size bowl, stir together butter and sugar until well blended. Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
Remove potatoes from oven. Cut a slash lengthwise in each potato. Using oven mitts, gently push together ends of each potato to open the slash. Season potatoes with salt and pepper. Stuff opening with marshmallow mixture. Return to oven.
Bake in 400˚ oven until stuffing is golden brown and melted, 5-7 minutes, taking care not to let the marshmallows burn. (I find that the marshmallows melt before this time is up. I like to add more to each potato when there is about a minute left.)

Stuffed Shells with Chicken

1 box jumbo uncooked pasta shells

6 garlic cloves (minced)

2 chicken breasts (cooked and shredded)

1 (30 oz) container ricotta cheese

1/3 cup Italian breadcrumbs

1 ½ teaspoon salt

½ teaspoon pepper

1 ½ teaspoons dried parsley

6 basil leaves (torn)

1/3 cup half and half

28 oz pasta sauce

¼ cup parmesan cheese

1 cup mozzarella cheese

Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.

Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.

Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.


Kiymali Pidesi - Turkish Ground Beef Pide

This recipe takes me back. There really was no fast food in Turkey when I lived there. They would probably have considered Doner Kebab (a better version of Gyro) to be the only fast food. Even though it took less time for your meal to get to the table you still waited for the table and were served, no standing in line and eating in your car. This was one of the variations available if you wanted something less filling the the delicious Doner Kebab.
Dough Ingredients:
1 1/2 teaspoon active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
1/2 lb lean ground beef
1 tomato, peeled, diced
1 tbsp red pepper paste, hot
3-4 tbsp parsley, chopped
Pepper

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Place the mixed ground beef all over the top. Then arrange 2 slices of pepper on top. Fold the long sides towards the inside, then twist the ends to give a tray shape

Place the parchment paper on an oven tray, then arrange the dough on top. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F. Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.

Serve with parsley, red or white onion or lemon wedges.

Makes 4 Turkish Ground Beef Pide.

Seafood Ragù with Cavatappi

You can use mussels or scallops in place of the clams or shrimp.

Makes
6 servings (serving size: 1 1/2 cups)
2  tablespoons  olive oil, divided
1 1/2  cups  finely chopped red onion
2  teaspoons  minced garlic cloves
1/2  teaspoon  crushed red pepper
1  cup  dry red wine
1 1/2  cups  canned crushed plum tomatoes
3  tablespoons  minced fresh flat-leaf parsley, divided
1/2  teaspoon  salt
24  littleneck clams
16  medium shrimp, peeled and deveined (about 1/2 pound)
1  pound  skinless halibut fillets, cut into 1/2-inch pieces
1/2  cup  water
4  cups  hot cooked cavatappi (about 10 ounces uncooked pasta)

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion, garlic, and pepper; cover and cook 10 minutes or until tender, stirring occasionally.
Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and simmer 5 minutes or until clams open. Discard any unopened shells. Add 1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon parsley.
Calories: 361 (22% from fat); Fat: 8.7g (sat 1.2g,mono 4.2g,poly 1.9g)
Protein: 37.8g

Seafood Fettuccine

This sauce is like a traditional alfredo, but with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce.
Makes
8 servings (serving size: 1 1/2 cups)
Ingredients
1 1/2  tablespoons  butter
1  cup  chopped green onions
4  garlic cloves, minced
1  pound  medium shrimp, peeled
1  pound  sea scallops
2  cups  half-and-half
1/2  teaspoon  salt
1/4  teaspoon  black pepper
1/2  pound  lump crabmeat, shell pieces removed
3/4  cup  (3 ounces) grated fresh Parmesan cheese, divided
8  cups  hot cooked fettuccine (about 1 pound uncooked pasta)
1/4  cup  chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
Calories: 438 (30% from fat); Fat: 14.8g (sat 7.7g,mono 3.6g,poly 0.9g)
Protein: 38.5g

Chicken Breasts with Gorgonzola-Tomato Salsa

Combine the ingredients for the salsa--except the cheese--up to a few hours before dinner, and store at room temperature; pound the chicken ahead of time, and keep chilled.
Makes
6 servings

Ingredients
2 cups chopped tomato
1/3 cup minced red onion
1/3 cup finely chopped fresh basil
2 teaspoons extravirgin olive oil
1 teaspoon kosher salt, divided
6 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons crumbled Gorgonzola cheese

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.

Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.


Calories: 178 (28% from fat); Fat:5.6g (sat 1.8g,mono 2.2g,poly 0.9g); Protein:27.2g

Peanut Chicken Soba Salad

You'll only need about 15 minutes to cook the chicken and noodles for this Asian salad. If short on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.
Makes4 servings
(serving size: 1 cup salad and 1 teaspoon peanuts)

2 cups water
2 (6-ounce) skinless, boneless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 ounces uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onions
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.

Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.


Calories: 256 (33% from fat); Fat: 9.5g (sat 1.7g,mono 4.2g,poly 2.9g); Protein: 23.9g

Chicken Souvlaki Salad

The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this tasty dish. You can also use lamb in place of the chicken.
Makes
4 servings (serving size: 2 cups)

2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Calories: 259 (28% from fat); Fat: 8.2g (sat 3g,mono 3.4g,poly 1g); Protein: 31.8g

Whiskey-Ginger Grilled Chicken

The chicken browns over the hottest part of the grill, then moves to the cooler side to finish. The result is tender chicken,that is perfectly cooked.
Makes
4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds)

• 4  (4-ounce) skinless, boneless chicken breast halves
• 1/3  cup  bourbon
• 1/3  cup  low-sodium soy sauce
• 3  tablespoons  brown sugar
• 2  tablespoons  hoisin sauce
• 1  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 2  teaspoons  grated peeled fresh ginger
• 2  teaspoons  dark sesame oil
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• Cooking spray
• 1  tablespoon  water
• 1/2  teaspoon  cornstarch
• 1  teaspoon  sesame seeds, toasted

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat grill to medium-hot using both burners.
Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.
Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.


Calories:202 (16% from fat); Fat: 3.6g (sat 0.7g,mono 1.1g,poly 1.1g); Protein: 27.3g

Roast Chicken with Pears and Walnuts

The earthy flavor of walnuts complements the sweet and savory notes in this great roast chicken. Heat can lessen the flavor of walnut oil, so add it to the sauce after the pan is removed from the burner. For best results, start with firm pears.
Makes
6 servings (serving size: 3 ounces chicken, about 1/4 cup pear mixture, and 4 teaspoons sauce)
Ingredients
• 1  (4-pound) whole roasting chicken
• 2  garlic cloves, peeled and crushed
• 2  fresh rosemary sprigs
• 1  lemon, quartered
• 2  teaspoons  chopped fresh rosemary
• 1  teaspoon  salt, divided
• 1  teaspoon  olive oil
• 6  shallots, peeled and quartered
• 3  firm pears, peeled, cored, and each cut into 8 wedges
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  walnut halves
• 1/2  cup  water
• 3  tablespoons  Champagne vinegar
• 2  tablespoons  honey
• 1  tablespoon  fresh lemon juice
• 1  garlic clove, minced
• 2  teaspoons  toasted walnut oil
Preparation

1. Preheat oven to 425°.
2. Remove and discard giblets and neck from chicken. Place 2 crushed garlic cloves, rosemary sprigs, and lemon in body cavity. Combine chopped rosemary, 3/4 teaspoon salt, and olive oil. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub oil mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken, breast side up, in a roasting pan.
3. Bake at 425° for 25 minutes. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand 20 minutes.
4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to pan, and cook over medium heat, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, vinegar, honey, juice, and 1 minced garlic clove; cook until reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in walnut oil.
5. Remove skin from chicken; discard skin. Carve chicken; arrange chicken and pear mixture on a platter. Serve with sauce.
Calories:
313 (36% from fat), Fat:12.4g (sat 2.4g,mono 3.9g,poly 4.9g); Protein:27.9g

Turkey and Vegetable Frittata

Frittata's are the perfect thing for a quick breakfast, lunch or even light supper.
This frittata is particularly great for using up leftover Thanksgiving turkey.



4 eggs, lightly beaten
1 cup chopped onion
1 cup chopped red or green bell pepper
3 -4 garlic cloves, minced
1 tablespoon olive oil
1/4 pound sliced mushrooms
1 med potato, peeled, cooked and cubed
1/2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1 cup cooked asparagus, cut into small pieces
2 cups shredded cooked turkey or chicken
1/4 cup Parmesan cheese

In large oven-safe skillet, heat olive oil over medium-high heat, sauté onion, pepper, and garlic 3-4 minutes or until onions are translucent. Add mushrooms and potato. Cook 1-3 minutes or until mixture is heated through. Reduce heat to low. Stir in rosemary, pepper, salt, asparagus, turkey, and beaten eggs. Mix well. Cook for 10-15 minutes or until mixture is lightly browned and set on bottom. Sprinkle Parmesan cheese over top and transfer to broiler for 3 to 4 minutes or until top is browned.

Leftover Stuffing Frittata

My sister-in-law, Rhonda, took home several containers of leftovers from Thanksgiving dinner. She's a true foodie also, and is always up for trying something new.

Since my stuffing includes sausage and onions, she thought this recipe would be perfect. So when she called me half way through dinner to rave about this frittata, I knew that this was something to share.

Ingredients
• Cooking spray
• 2 to 3 cups leftover stuffing
• 1 cup shredded Cheddar (regular or reduced-fat)
• 6 large eggs
• 2 large egg whites
• 3/4 cup milk
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground nutmeg
• 2 tablespoons grated Parmesan
• Salt and pepper
• 1 tablespoon chopped fresh parsley leaves
Directions
Preheat broiler.
Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.
Sprinkle with salt, pepper, and fresh parsley.

Mashed Potatoes al a Rhonda

We have a tradition at Thanksgiving. I make the turkey and stuffing, and my sister-in-law makes the mashed potatoes, corn casserole and green beans. My stuffing is out of this world (or so I've been told) and her mashed potatoes are just divine.
2 1/2 lbs red potatoes, washed (peel if you wish but not necessary)
1/4 lb (1 stick) butter
1 8oz pkg cream cheese
1/4 cup heavy cream
salt and pepper to taste

Cut the potatoes into quarters and place in large stock pot. Add enough cold water to cover.

Boil for about 15-20 minutes or until soft. (test with fork, if the potato falls off the fork easily the potatoes are done)

Drain and place the potatoes back in the same pot. (the heat from the pot will help dry the potatoes)

Mash the cooked potatoes with potato masher, and while hot add the butter, cream cheese, cream and salt and pepper to taste.

Sonoma Chicken Salad

This chicken salad is one the classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. - From The Whole Foods Market Cookbook

Serves 6
Ingredients

Dressing 

1 cup mayonnaise 

4 teaspoons apple cider vinegar 

5 teaspoons honey

2 teaspoons poppy seeds 

Salt and freshly ground pepper to taste



Salad

2 pounds boneless, skinless chicken breasts 

3/4 cup pecan pieces, toasted 

2 cups red seedless grapes

3 stalks celery, thinly sliced

Method
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. 

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. 

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Chicken with Grilled Peach and Chipotle Salsa

Juicy peaches are grilled and then tossed with smoky chipotles in adobo in this delicious summery salsa, which is also perfect with pork chops or grilled fish.


5 ripe peaches, pitted and quartered 

Salt and pepper to taste 

1 chipotle pepper in adobo plus 1 to 2 teaspoons adobo sauce 

2 green onions, thinly sliced 

1/4 bunch cilantro, chopped 

4 boneless, skinless chicken breasts 

1 tablespoon olive oil 

1/2 teaspoon ground cumin


Preheat grill. Season peaches with salt and pepper, transfer to grill and cook, turning occasionally, until just blackened, 6 to 8 minutes total. Transfer to a plate, set aside to let cool then roughly chop and transfer to a bowl. Add chipotle pepper, adobo sauce, green onions, cilantro, salt and pepper and toss gently to combine. Set salsa aside. 

Toss chicken with oil, cumin, salt and pepper and transfer to grill. Cook, flipping once, until just cooked through, 8 to 10 minutes. Transfer to a platter, spoon salsa over the top and serve.

Green Thai Coconut Curry Chicken Wraps

Thai curry paste is a mixture of chile, garlic, galangal, shallots and spices. Keep it on hand for an added flavoring kick when making simple sauces, salad dressings or sandwich spreads. Serve this lunch with fresh fruit; sliced apples are a great match.

Ingredients
1/2 cup regular or light coconut milk 

1 tablespoon Thai green curry paste

2 tablespoons chopped cilantro 

1 1/4 cups shredded cooked chicken 

1/4 cup shredded carrots 

2 tablespoons thinly sliced green onions 

2 tablespoons chopped roasted peanuts (optional)

4 (8-inch) whole wheat tortillas or wraps 
1 cup shredded green leaf lettuce

In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat. 

Arrange tortillas in a single layer on a flat surface. Place one-quarter of the chicken mixture down the center of each tortilla. Top with lettuce and roll up tortillas burrito-style, tucking the ends in and wrapping each up snugly. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.

Sweet Potato Fries

So who's not familiar with the typical sweet potato dishes during the holidays; whole, mashed, candied, pie etc... But here's an idea that's great anytime of the year. Oh, and baked sweet potatoes are great too, with a little butter and brown sugar, yum.
Ingredients
5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Directions
Preheat the oven to 400 degrees F.

Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.

Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

Funny Food Pix

Eek! You scared me. Dinner - October 31


Potato Flops

Pad Thai

Pad Thai, Phad Thai or Putt Thai is a very popular dish and served everywhere in Thailand, from fancy restaurants to street vendors.
FOR THE SAUCE:

1 tbsp. tamarind paste

2 tbsp. palm sugar

3 tbsp. sugar

1–2 tsp. nam pla (Thai fish sauce)

1 tsp. tomato paste

FOR THE NOODLES:

8 oz. rice-stick noodles

2 oz. preserved pressed bean curd

3 tbsp. soybean or vegetable oil

2 cloves garlic, peeled and minced

2 shallots, peeled and minced

2 tbsp. dried shrimp, finely chopped

1/4 cup dried salted radish, finely chopped

20 fresh medium shrimp, peeled and deveined

2 eggs, lightly beaten

1/2 cup roasted unsalted peanuts, crushed

2 cups bean sprouts

1/2 cup chopped garlic chives

2 limes, cut in wedges

1. Combine tamarind paste and 1/2 cup hot water  in a small bowl. With the back of a spoon, press paste through a fine sieve into a small saucepan. Add sugars, nam pla, and tomato paste, and cook, stirring occasionally, over low heat until sugars dissolve, 10–15 minutes. Cover and set aside.

2. Meanwhile, place noodles in a large bowl and cover with warm water. Soak until pliable, about 15 minutes, then drain.

3. Cut bean curd into 1/4'' x 1 1/2'' lengths. Heat oil in a wok over high heat. Stir-fry garlic with shallots for 30 seconds, then add bean curd, dried shrimp, and dried radish. Cook for 2 minutes, then add fresh shrimp. Continue to cook, stirring, until shrimp are firm, about 45 seconds. Add sauce and noodles and cook for 30 seconds more. Make a well in center of noodle mixture and add eggs. Cook, without stirring, until eggs begin to set, about 20 seconds, then stir in peanuts, bean sprouts, and chives, incorporating eggs. Serve with lime wedges, more bean sprouts, peanuts, and, if desired, Thai red pepper.

Red Velvet Cake

According to legend red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary claims red velvet cake originated during the Civil War, and that southern ladies made it "to keep their husbands home."

MAKES ONE 8" CAKE

FOR THE CAKE:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

FOR THE FROSTING:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 cups confectioners' sugar

1 1/2 cups chopped pecans

1. For the cake: Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 3 greased and floured 8" round cake pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

2. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

3. Put 1 cake layer on a cake plate; spread one-quarter of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into the sides of the cake. Chill for 2 hours to set frosting, if you like.

Mexican Wedding Cookies

Mexican wedding cookies are traditionally given as wedding favors wrapped in white fancy paper.

This favorite holiday cookie also goes by many different names. Some call them snowballs, Russian teacakes, or Swedish teacakes. The names may be different but the cookie is basically the same.
Mexican wedding cookies can also vary by the type of nuts that are used. Pecans, walnuts or almonds can be used.
1⁄4 lb. butter

2 tbsp. confectioners' sugar

1⁄2 tsp. vanilla

1 cup sifted all-purpose flour

1 cup finely ground walnuts or pecans

Preheat oven to 375°. Cream butter until fluffy. Add confectioners' sugar and vanilla. Beat for 1–2 minutes. Gradually beat in flour. Stir in nuts.

Shape dough into 1" balls, using about 1 tbsp. of dough for each. Place 1" apart on an ungreased cookie sheet and bake 15 minutes, turning sheet so that cookies bake lightly and evenly. Transfer to a rack, allow to cool, and roll in confectioners' sugar.

Butter Balls

Dredging these melt-in-your-mouth cookies twice—first while still warm and again after they've cooled—insures a generous covering of powdery sugar.
MAKES 4 DOZEN

1 cup finely ground walnuts

2 1⁄4 cups unbleached, all-purpose flour

1⁄2 tsp. salt

1⁄2 lb. unsalted butter, softened

1⁄2 cup confectioners' sugar, plus 2 cups for dredging

1 tsp. vanilla extract

1. Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄4 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.

2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5–10 minutes.

3. Meanwhile, place remaining 1–2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.

Thai Red Curry Mussels

This recipe is courtesy of Bobby Flay

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves


Heat the oil in a heavy Dutch oven or large pan. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

PENANG RICE SALAD (NASI KERABU)

Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It’s also important to use a fine-quality rice—what you can buy at most supermarkets will yield mediocre results.

1 3/4 cups jasmine rice
3 cups water
1/3 cup packaged unsweetened dried coconut
1/4 cup fine-quality dried shrimp (1 oz) - available in Asian markets
1 large fresh lemongrass stalk, 1 or 2 outer leaves discarded and root end trimmed
3 (2 1/2-inch-long) fresh or thawed frozen Kaffir lime leaves
1 (1/2-inch) piece peeled fresh or thawed frozen turmeric** (optional), finely grated
1 large shallot, halved lengthwise and very thinly sliced crosswise (3/4 cup)
5 tablespoons very thinly sliced fresh Vietnamese basil or fresh cilantro (from 1 bunch)
3 tablespoons very thinly sliced fresh mint
2 tablespoons fresh lime juice, or to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon salt

Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use.

While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips.

Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately.

Steak Salad, Thai Style

DRESSING:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic

STEAK:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper

SALAD:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Preparation
To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.

To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.

To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

BBQ Chicken and Nectarine Salad

Barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans make a great entrée salad.
Makes 4 main-dish servings

2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.

Fennel, Apple, Onion and Pancetta Pizza

1/2 recipe pizza dough
1/2 small fennel bulb

1 small onion

1/2 Granny Smith apple, peeled, cored and sliced

2 1/4" slices pancetta, diced

3 T pine nuts

2 0z Parmigiano Reggiano, shredded

2 0z Manchego, shredded

2 oz fresh mozzarella, shredded

3 T minced flat leaf parsley

3 scallions, cut in threads

12 grape tomatoes

3 large cloves garlic

3 T fresh rosemary, chopped

olive oil

Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside. Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices. Peel and slice the onion in thick slices. Chop the garlic. Sauté the pancetta until just crisp and drain on paper towels. Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.

When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º.

Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.

Apple, Bacon and Onion Pizza

1/2 recipe pizza dough
1 Granny Smith apple, cored and sliced in thin slices
4 slices lean bacon, preferably cut from a hand-smoked slab
2 T butter
3/4 C dry white wine
1 medium onion, in thin slices
2 T olive oil
2 oz fresh mozzarella, shredded
2 oz Parmigiano Reggiano, shredded
6 leaves fresh sage
2 T fresh rosemary, chopped
3 scallions, chopped

Sauté the bacon for a few minutes on medium low heat, then add the wine and sage, cover and braise on low heat for about 15 minutes. Remove the bacon to a side plate and cut in pieces. Add the butter and apple slices to the pan and sauté over medium low heat, tossing gently with tongs, for about 5 minutes until the apples begin to soften. Remove from heat.

When the dough has finished the second rising, spread the olive oil over the shell and then the onions. Bake 10 minutes on the preheated stone in a 450º oven. Add the cheeses and rosemary and then the apple slices. Scatter on the bacon. Lower the temperature to 400º and bake another 10 minutes, until the crust is golden brown. Brush the crust with a little olive oil, scatter on the scallions, slice and serve.

Tequila Chicken Fettuccine

A California Pizza Kitchen copycat recipe from Chef Tom.
Ok, so I now I want to try this at CPK to see if it's as good as mine. My husband thinks this is a keeper.

Ingredients:

1 lb dry (or 2 lbs fresh) spinach fettuccine
1 1/4 pound chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced

Directions:

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.

2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.

3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

4. Pour soy sauce over diced chicken; set aside for 5 minutes.

5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).

7. Toss with drained spinach fettuccine and reserved cilantro.

Pizza Dough

This recipe is courtesy of Tyler Florence
Makes 2 pizzas
Ingredients
• 1 package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• 3 cups 00 flour, plus more for dusting
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Grilled Taleggio Cheese with Sun-Dried Tomato Onion Jam

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Think of it as an Italian brie.

Makes 2 sandwiches

4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons Sun-Dried Tomato Onion Jam (fig is nice too)
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

1. Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.

2. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

Sun-Dried Tomato Onion Jam

This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers.
3 medium onions, halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 tablespoon red-wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil-packed sun-dried tomatoes, chopped

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.
This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers.
Active time: 40 min Start to finish: 1 1/4 hr

Chicken, Bacon, and Blue-Cheese Sandwiches

A truly satisfying flavor trio. In summer, this sandwich is great with thick slices of fresh tomato instead of the roasted red peppers.
Makes 4 sandwiches

4  slices thick-cut bacon
1/4  cup  mayonnaise
2  teaspoons  Worcestershire
1  teaspoon  Dijon mustard
1  small garlic clove, minced
8  slices crusty white bread, lightly toasted
1/4  cup  roquefort or other soft blue cheese, at room temperature
4  leaves romaine lettuce (thick stem ends removed)
8  to 10 oz. meat from 1 whole rotisserie chicken, sliced
8  jarred roasted red peppers
1/2  avocado, cut into 12 thin slices


1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.

Risotto di Zucca, Porri, e Vongole - Risotto with Butternut Squash, Leeks, and Clams


The secret of good Italian home cooking is in the ingredients. No one knows this better than the godmother of Italian cooking in America—Marcella Hazan. She too has many secrets and shared this one "Do not serve any risotto mounded up in the center of the plate. Spread it thin and evenly over the whole plate."

SERVES 4

1/2 lb. butternut squash, peeled, seeds and strings removed, 
   and squash cut into dice no larger than 1/2"
18 live littleneck clams, scrubbed
1/4 cup extra-virgin olive oil
1 large or 2 medium leeks, trimmed, washed, halved lengthwise, 
   then cut crosswise into very thin slices
2 tbsp. scallions, white part only, cut into very thin rounds
Fine sea salt
1 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried marjoram
1 cup Italian risotto rice, such as carnaroli, vialone, nano, 
   baldo, or arborio
1 cup dry white wine
1 tbsp. whole green peppercorns
1/2 cup grated pecorino cheese
1. Turn oven on to 350°. Lay the diced squash in a baking dish that can contain it all without overlapping. Pour in 1/2 cup water and put dish in the oven. Cook for 20 minutes. When cool, drain, then set aside.
2. Pour 1/3 cup water into a 12" sauté pan, put in clams, cover, and turn on heat to high. Look in on clams after 1 minute, stirring them around. As soon as they unclench their shells, transfer them to a bowl. Keep heat going under pan, moving quickly to retrieve any clam that has opened up. Line a strainer with a paper towel and set it over a small bowl. Pour pan juices and any juice in bowl of clams through the strainer. Detach clam meat from shells and put it in bowl with the filtered juice. Steep clam meat for 15–20 minutes, then retrieve it with a slotted spoon and cut each clam in half. Reserve clam juice and cut-up clams separately.
3. Pour 2 quarts of water into a saucepan and bring it to a steady simmer. Pour oil into a heavy 4–6-quart saucepan, add leeks and scallions, and turn on heat to medium-high. Cook, stirring from time to time, until leeks and scallions are very pale gold. Add half the squash together with some salt and cook for 2 or 3 minutes, turning it from time to time. Add marjoram and stir all the ingredients together. Add rice, turning it to coat well. Add half the wine, steadily stir the rice, and when all the wine has bubbled away, add the remaining half. Continue stirring to keep rice moving away from bottom and sides of pan.
4. Pour clam juices into the risotto. Continue to stir until all the liquid has evaporated, then add a ladleful or two of the simmering water. Stir constantly, adding simmering water by the ladleful whenever the rice begins to dry out, threatening to stick to the pan. In about 15 minutes, when the rice is still hard and chalky to the bite, stir in the remaining squash. Continue to cook, stirring steadily and replenishing the water when necessary, until rice has lost its chalky consistency and is tender, but still firm, to the bite. Do not let rice dry out completely when you are near the end, keeping its final consistency loose and flowing.
5. Add the reserved cut-up clams, stirring them quickly into the risotto. Add green peppercorns and grated pecorino. Remove pan from heat and stir vigorously. Taste and correct for seasoning. Serve at once.

Napa Cabbage Salad with Buttermilk Dressing

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Angel Hair with Salmon Lemon Dill Vodka Sauce

I generally have salmon and pasta in the house so ths is an easy one for me.
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
1/2 teaspoon salt
1/2 cup chopped fresh dill
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
2 cups flaked broiled salmon
10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)

Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.

While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.