Epicurious Recipe

Chestnut, Prune, and Pancetta Stuffing
There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian
combination, happens to work in perfect concert with everything on the American holiday table.
Baking it in a wide dish yields plenty of crusty top for everyone.
ingredients
 1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
 1 lb coarsely chopped pancetta slices (about 3 cups)
 1 stick (1/2 cup) unsalted butter, cut into tablespoons
 3 cups chopped celery (5 to 6 ribs)
 4 cups chopped onions (2 large)
 2 tablespoons chopped fresh sage
 1 1/2 teaspoons salt
 1/2 teaspoon black pepper
 3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups)
 3/4 lb pitted prunes (2 cups), quartered
 5 cups turkey stock , heated to liquefy, or reduced-sodium chicken broth (40 fl oz)
 4 large eggs, lightly beaten
 Special equipment: a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)
preparation
Put oven rack in upper third of oven and preheat oven to 400°F.
Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring
once or twice and switching position of pans halfway through baking, until golden and dry, about
15 minutes. Transfer to a very large bowl.
Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned,
12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring
occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute.
Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together
stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish
(stuffing will mound above dish).
Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove
foil and bake until top is browned, 10 to 15 minutes more.
Grilled Chicken Breasts with North African Spice Paste

Though there are plenty of chiles in this paste, they don't overpower it. The aromatic bite of
coriander, the earthiness of cumin, and the licorice trace of caraway seeds create a pleasingly
complex flavor. This paste is also delicious with pork.
ingredients
 8 (2-inch-long) dried hot red chiles
 2 tablespoons coriander seeds
 1 tablespoon cumin seeds
 1 tablespoon caraway seeds
 2 tablespoons minced garlic
 1 tablespoon black peppercorns
 2 teaspoons kosher salt
 5 tablespoons olive oil
 4 large chicken breast halves with skin and bone (about 3/4 pound each)
 Special equipment: an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by
3-inch disposable aluminum roasting pan (if using charcoal)
preparation
Prepare grill for direct-heat cooking with medium-hot charcoal.
Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle,
then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and
moving around if flare-ups occur, until browned, 4 to 5 minutes total.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are
closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until
just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before
serving.
cooks' notes:•Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10
minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered,
turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put
chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just
cooked through, 15 to 20 minutes.
•Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before
grilling.
•Spice paste keeps, covered and chilled, up to 1 week.
Herbed Balsamic Chicken with Blue Cheese

This dish requires just four ingredients (aside from oil, salt, and pepper). Serve
with an arugula salad.
ingredients
 6 skinless boneless chicken breast halves (5 to 6 ounces each)
 1/2 cup balsamic vinegar
 2 teaspoons coarse kosher salt, divided
 1 1/2 teaspoons freshly ground black pepper, divided
 2 teaspoons herbes de Provence*
 1 3-to 4-ounce wedge blue cheese, cut into 6 slices
preparation
Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1
1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken;
seal bag. Chill 2 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Brush grill rack generously with oil.
Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse
salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes
per side. Transfer to plates; top each with slice of cheese.
* Sold in the spice section of supermarkets and at specialty foods stores.
Grilled Chicken with Lemon, Garlic, and Oregano

ingredients
 1/4 cup fresh lemon juice
 1/4 cup finely chopped fresh oregano
 2 tablespoons minced garlic
 2 tablespoons kosher salt
 2 teaspoons black pepper
 1/3 cup olive oil
 12 whole chicken legs (7 lb)
 8 chicken breast halves with skin and bones (8 lb)
 5 lemons, cut crosswise into 1/3-inch-thick slices
preparation
Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon
pepper in a large bowl and add oil in a slow stream, whisking.
Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt
and 1 1/2 teaspoons pepper.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal
briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will
have a double or triple layer of briquettes).
When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand
5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly
oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8
minutes total, then transfer as cooked to a tray.
Put all browned legs on side of grill with no coals underneath and cook, covered
with lid, turning occasionally, until just cooked through (flesh will no longer be
pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon
dressing and turn to coat, then transfer to a serving platter and keep warm, loosely
covered with foil, while cooking breasts.
Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes.
(They will not be grayish white yet but will give off enough heat with other
briquettes to maintain correct cooking temperature.)
Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals,
uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as
cooked to tray.
Put all browned chicken breasts on side of grill with no coals underneath and cook,
covered with lid, turning occasionally, until just cooked through (the meat next to
the tender, when opened slightly, will be moist but no longer pink), 12 to 15
minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then
transfer to platter with legs.
Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3
minutes on each side, and transfer to platter with chicken.
To cook chicken using a gas grill:
Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner
and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid,
turning legs once, until cooked through, about 40 minutes total. Transfer legs to
bowl with lemon dressing and turn to coat, then transfer to a serving platter and
keep warm, loosely covered with foil, while cooking breasts.
Cook chicken breasts on rack above unlit burner, covered with lid, turning once,
until just cooked through (the meat next to the tender, when opened slightly, will
be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with
lemon dressing and turn to coat, then transfer to platter with legs.
Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3
minutes on each side, and transfer to platter with chicken.
Chicken Paillards with Pancetta and Sage

Fresh sage and delicious pancetta create a wonderfully flavorful chicken dish
perfect for a family dinner or casual meal with friends. The chicken is pan fried
and finished with a very nice butter wine sauce. Add a mixed salad and crusty
bread for the complete dining experience.
Recipe reprinted with permission from In My Kitchenby Ted Allen (Clarkson
Potter, 2012) Compare Prices.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Ingredients:
 4 boneless, skinless chicken breast halves

 Kosher salt and freshly ground black pepper
 1 large egg, beaten
 12 sage leaves (8 whole, 4 chopped)
 6 thin slices of pancetta
 2 tablespoons extra-virgin olive oil
 1 tablespoon unsalted butter
 1 shallot, minced
 1 tablespoon all-purpose flour
 1/2 teaspoon thyme leaves
 1/4 cup dry white wine
 1 cup chicken stock, preferably homemade, or low-sodium store-bought
Preparation:
Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and
pepper, and flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of
egged chicken, then cover with pancetta (about 1 ½ slices per breast), and press
again. Refrigerate for 15 minutes.
Heat a large saute pan over medium-high heat for about 5 minutes. When the pan
is hot, add the olive oil and the chicken, pancetta side down. Cook until golden
brown, about 3 minutes. Flip the chicken, and cook until cooked through, 2 to 3
minutes. Transfer to a warm plate and cover with foil.
Add the butter to the pan, reduce the heat to medium, and cook the shallot until
soft, 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the thyme
and wine, and deglaze, scraping up the brown bits; simmer for 3 minutes. Add the
stock and chopped sage, and simmer until thickened, a few minutes. Serve the
chicken on a pool of the sauce.
Tumeric Chicken with Sumac and Lime recipe

This very simple chicken dish is packed with great exotic flavor. Persian in origin,
chicken thighs are braised with turmeric and sumac. Chicken thighs are suggested
because they have more flavor but breasts would work just fine. Serve on rice or
quinoa.
Reprinted with permission from The New Persian Kitchen by Louisa Shafia (Ten
Speed Press, 2013). [Compare Prices]
Yield: Serves 2 to 4
Ingredients:
 1 teaspoon ground turmeric

 Sea salt and freshly ground black pepper
 8 bone-in chicken thighs
 2 tablespoons grapeseed oil
 3/4 cup water
 4 cloves garlic, minced
 2 juicy limes, halved
 Ground sumac, for garnish
Preparation:
1. In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons
pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice
mixture, turning to coat both sides.
2. Heat a large skillet over medium-high heat and add the oil. Brown the
chicken well on both sides, about 7 minutes per side. Pour in the water, then
add the garlic, stirring it into the water. Bring the water to a boil, then turn
down the heat to low and cover. Braise the chicken for 25 minutes, until the
inside is opaque. Transfer the chicken to a serving platter, turn up the heat to
high, and reduce the cooking liquid for a few minutes, stirring occasionally
until it’s slightly thickened. Season to taste with salt and pepper, and pour the
sauce over the chicken.
3. Dust the chicken with sumac and pepper, garnish with lime halves, and
serve.
Lolly’s Roast Chicken with Sage Stuffing

Here is a delicious recipe for roast chicken that is perfect for a family dinner or add
a side of cranberry sauce and you have a great holiday meal.
Reprinted with permission from My Nepenthe: Bohemian Tales of Food, Family,

and Big Sur by Romney Steele.
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
 * * * * Stuffing * * * *
 3 tablespoons butter
 1½ large onions, chopped
 4 ribs celery, chopped
 2 tablespoons chopped fresh sage, or 2 teaspoons dried
 4–5 cups croutons, preferably sourdough
 ¼–½ cup chicken broth (optional)
 Salt and freshly ground pepper
 * * * * Chicken * * * *
 1 (4–5 pound) roasting chicken, split, backbone removed
 2–3 tablespoons butter, softened
 Paprika
 Chopped fresh sage
Preparation:
Preheat the oven to 450°F. To make the stuffing, melt the butter in a large, heavy
skillet over medium-high. Add the onion, celery, and sage, and sauté until very
soft. Add half the croutons, stir well, and then add the remaining croutons. Remove
from the heat. Stir in the broth if needed, and season with salt and pepper. Cover
and let sit for 10 minutes. Stir again to distribute the moisture evenly and cover
again. When ready to use, transfer the stuffing to a baking dish or large cast-iron
skillet that holds both chicken halves.
To make the chicken, rinse the chicken with cold water and pat it dry. Rub
softened butter all over the chicken and under its skin. Season all over with salt and
pepper. Place the chicken on top of the stuffing and sprinkle with the paprika and
the sage. Roast for 15 minutes, then reduce the heat to 375°F. Continue roasting for
about 45 minutes, or until the chicken is golden-brown and the juices run clear
when the meatiest part of the thigh is pricked with a fork. Cover with foil if the
chicken is browning too quickly. When ready, serve the chicken directly from the
baking dish set on a hot plate at the center of the table, or transfer the chicken to a
cutting board and cut into pieces, then place the chicken on a platter with the
stuffing. If roasting a whole bird, allow it to rest 10 to 15 minutes before carving.
Chicken al Pimentos
is delicious Sicilian-style roast chicken recipe comes from Chef Bill Rosenberg of
Barcelona Restaurant and Wine Bar in Connecticut.
Reprinted with permission from The Barcelona Cookbook: A Celebration of Food,

Wine, and Life by Sasa Mahr-Batuz and Andy Pforzheimer (Andrews McMeel
2009).
Ingredients:
 Two 3 ½-pound chickens

 1 ½ cups plus 3 tablespoons olive oil
 3 russet potatoes, unpeeled, cut into sixteen 1⁄3-inch-thick slices
 2 tablespoons chopped garlic
 4 cherry peppers, cored, halved, and seeded
 2 cups chicken stock
 ¾ cup dry white wine
 3 tablespoons freshly squeezed lemon juice, or more to taste
 ¼ cup unsalted butter
Preparation:
1. On a cutting board, turn a chicken upside down and, using a sharp knife,
remove the legs where they meet the thighs. Reserve the legs for another use.
Cut the wings at the second joint, leaving the third of the wing closest to the
body intact. Reserve the wing tips.
2. Find the breastbone with your finger and put the blade of the knife along one
side of the bone and work downward to release the meat from the ribs. Work
the knife farther downward and into the joint to release the wing from the
body.
3. Run the blade toward you, bend the thigh back at the joint, and cut through
the thigh joint into the back, until the half chicken is freed from the bones.
Turn the meat skin side down.
4. Find the thighbone and follow it with the blade of the knife. Make an
incision along the bone from end to end. With your fingers, pull around the
bone so that you can grab the back side of it. Pull up to free the bone further
before cutting it free from one end. Scrape the bone with the knife blade to
clean it of any meat. Hold the bone vertically and with a twisting motion pull it
from the thigh.
5. Repeat this process with both sides of the chicken and with the second one
until the chickens are boned and in two halves. Alternatively, you can ask the
butcher to bone the chicken except for the wings.
6. Wrap the chicken in plastic wrap and refrigerate.
7. Preheat the oven to 450°F.
8. In a deep sauté pan, heat 1½ cups of the olive oil over medium heat for 10 to
12 minutes, or until it registers 425°F on a deep-fat thermometer, or until the
oil bubbles when a cube of bread is dropped in it and the bread moves slightly
in the oil.
9. Working in batches, fry the potatoes in the hot oil for 6 to 8 minutes, or until
browned on each side. Using a slotted spoon, lift the potatoes from the pan,
drain on paper towels, and season with salt while still warm. Set aside, covered
to keep them warm. Repeat, letting the oil regain its temperature between
batches.
10. Remove the chicken from the refrigerator and season on both sides with salt
and pepper.
11. In a large ovenproof sauté pan, heat the remaining 3 tablespoons of olive oil
over medium-high heat. Sear the chicken, skin side down, for about 6 minutes,
or until the skin is golden brown and crisp. You may have to do this in batches,
depending on the size of the pan.
12. When the skin is completely brown, put the whole pan in the oven, with skin
side down.
13. Meanwhile, put 1 tablespoon of oil in a sauté pan and set the pan over high
heat. Add the garlic and cook for about 2 minutes, stirring to prevent burning.
Add the cherry peppers, chicken stock, wine, and lemon juice.
14. Bring the liquid to a boil and cook for 5 to 6 minutes, or until reduced by
two-thirds. Season to taste with salt and pepper. When the chicken is cooked,
remove it from the pan and deglaze with the sauce, scraping the pan to remove
any browned bits. Add the butter to the sauce, and return the roasted chicken,
skin side up, and any accumulated juices to the sauté pan. Maneuver the
chicken in the pan to keep as much of the skin as possible out of the sauce to
keep it crispy and cook for about 2 minutes longer. Taste and add more lemon
juice if necessary.
15. Put 4 potato slices on each of 4 serving plates. Put a half chicken next to the
potatoes and then spoon about 1/4 cup of the sauce over the chicken, with 4
cherry pepper halves in each serving. Serve immediately.
Cherry Mustard Chicken

Here is a very simple method for jazzing up chicken. Fresh cherries match
wonderfully with chicken. Serve with rice and salad for a complete dinner.
Leftovers make for a nice cherry chicken sandwich or chop up the chicken and add
to a salad.
Ingredients:
 1-1/2 pounds boneless, skinless chicken

 1 cup white wine
 1 cup chicken broth
 1/4 cup Dijon mustard
 2 tablespoons balsamic vinegar
 2 tablespoons cornstarch
 1 tablespoon water
 2 cups pitted sweet cherries
 1/4 cup sliced green onion
 flour
 salt and pepper, to taste
Preparation:
Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
Heat the butter and oil in large skillet over medium heat. Add the chicken breasts.
Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked
through. Remove to platter and keep warm.
Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In
small bowl, mix cornstarch, vinegar and water; stir into skillet.
Add cherries and bring to a boil, stirring until sauce thickens (1 to 2 minutes).
Stir in green onion. Pour sauce over chicken and serve.

Chicken Breast with Fennel & Tomatoes
Here's a refreshing way to serve chicken. Fresh summer tomatoes, fennel, olives,
and feta cheese give this lively dish a definite Mediterranean flavor.
Ingredients:
 1/2 cup Olive oil

 12 each Chicken breasts split, boneless, skinless
 1 Tbsp. Salt
 3/4 tsp. Black pepper, ground
 3 Tbsp. Fennel seed, chopped
 2-3 tsp. Crushed red chili flakes
 6 Tbsp. Garlic, fresh minced
 9 cups ( 6 bulbs) Fennel bulb, sliced 1/2 inch
 18 cups Tomatoes, diced
 6 each Lemons, zested and juiced
 3 cup Kalamata olives, pitted
 6 Tbsp. Italian parsley, minced
Preparation:
Serves 12.
Heat olive oil in heavy saucepan or rondeaux. Season chicken breasts with salt and
pepper.
Sear chicken breast in oil until golden brown, about 3-5 minutes each side.
Add fennel seed, chili flakes and garlic. Cook for 1 minute, then add fennel bulb,
tomato, lemon juice and zest.
Stir, then cover pan. Reduce heat to medium, and cook for about 10 minutes until
tomatoes have become saucy. Stir in olives and parsley, remove lid and continue to
cook for 10-15 minutes.
Sauce should be thick, and chicken should be cooked through. Adjust seasonings.
Serve with orzo pasta that has been tossed with crumbled feta cheese.
HOME MADE DOSA BATTER (20-25 dosas)

Uncooked Rice 1kg
Urad dal 200 g
Fenugreek seeds 1 tsp
Chana dal 100 g
Sugar 1 ¼ tbsp.
Salt to taste
 Mix all the ingredients together and soak in water for 4hours.
 Grind to a fine paste, allow to ferment for 8 hours at room temperature.
 Mix the fermented batter ,add water to loosen it and spoon out onto a hot
plate.
HOME MADE IDLI BATTER
Rice 4 cups, soaked over night.

Urad dal 1 cup , soaked overnight
Poha 1cup, soaked 5 minutes.
Water as required
Salt to taste
 Drain the rice and dal. Do not discard the water. It can be used for grinding.
 Blend the urad dal in a mixer until smooth. Mix in the soaked poha and
continue blending.
 Add the soaked rice and blend dal ,poha and rice are well combined and
smooth. The resulting batter should be of dropping consistency.
 Ferment for 8-10 hours overnight. Add salt to taste.
POTATO MASALA CUP IDLI
 To make the potato masala stuffing, heat I tbsp. oil in a pan, add 1 tsp
mustardseeds and 5-6 curry leaves. Allow them to splutter.
 Add ½ chopped onion and 2 chopped gr. Chillies. Saute for couple of
minutes.
 Add 1 tsp chopped ginger and sauté along with pinch of turmeric .
 Add 2 boiled and peeled potatoes to the pan and mash with a spoon and mix
well.
 Add salt and lime juice.
 Finish with chopped coriander and keep aside.
 Pour 1tbsp of batter into a mould. Put the stuffing. Cover with batter again.
 Steam the idli for 15 minutes.
SCHEZWAN PANEER CUP IDLI
Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and
Avocado Purée
This is a winning-contestant recipe from Season Four of FOX's MasterChef.

ingredients
For the corn:
 1 ear of corn, shucked
 4 tablespoons grated queso fresco
 2 tablespoons chopped cilantro
 Juice of 1/2 lime
 1 teaspoon cayenne pepper
 1/2 teaspoon ground cumin
 Salt and freshly ground pepper to taste
For the pico de gallo:
 1/2 medium yellow onion, minced
 2 medium tomatoes, seeded and diced
 1/4 fresh jalapeño chile, minced
 Juice of 1 lime
 3 tablespoons chopped fresh cilantro
 1/2 tablespoon ground cumin
 Salt to taste
For the avocado purée:
 1/2 ripe avocado, pitted
 1/2 mango, peeled and flesh coarsely chopped
 Juice of 1/2 lime
 Juice of 1/2 lemon
 1/4 cup water
 Salt to taste
For the shrimp:
 3 tablespoons unsalted butter
 2 tablespoons chopped cilantro
 4 tiger prawns or jumbo shrimp, peeled and deveined
 Salt to taste
preparation
Make the corn salad:
Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered,
turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs,
transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a
bowl toss the corn with the remaining corn salad ingredients. Season the salad with
salt and freshly ground black pepper.
Make the pico de gallo:
Toss together all the pico de gallo ingredients and season the salsa with salt and
additional fresh lemon and lime juice, if necessary.
Make the avocado purée:
Scoop the avocado flesh into a blender and add the mango and lime and lemon
juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with
water. Season the purée with salt.
For the prawns:
In a medium skillet over moderately high heat, melt the butter, then stir in the
cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink
and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
Plate the dish:
Divide the corn salad among 4 plates, spooning it onto the center of each plate, and
top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle
it with the avocado purée.
Lemonade Jelly with Basil

Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma
that sets off the summer sweetness. (Leave out the basil if you just want simple
lemonade jelly.) One lemon tip, which I picked up from the Jellymongers
themselves, Bompas & Parr (two young jelly-obsessed Brits who have filled rooms
with alcoholic mists and created models of architectural monuments out of fruit
gelatin): Adding a bit of orange juice turns otherwise pale lemon jelly into exactly
the bright yellow you would expect from its tart, sunny taste.
ingredients
 4 to 5 large lemons, juiced (3/4 cup / 180 ml)
 3/4 cup (150 g) sugar
 1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve
 1/2 cup (120 ml) pulp-free orange juice
 3 teaspoons powdered gelatin
 Whipped cream, to serve
preparation
Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir
until the sugar is completely dissolved. Roughly tear the basil leaves and put them
in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for
at least 15 minutes.
Pour the orange juice into a small saucepan and sprinkle the gelatin over its
surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat,
stirring frequently, until the gelatin is fully dissolved. Turn off the heat.
Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture.
Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours,
or until softly set. Garnish with whipped cream and basil leaves to serve.
Lemon-Basil Jelly Skewers
To make little bites for a party, double the amount of gelatin in this recipe to 6 full
teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish
and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or
use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two
pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at
one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
Easy Flavor Variations
Real Lime Jelly
For real lime jelly (with the taste of fresh limes and no nasty green food coloring),
substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the
orange juice.
Meyer Lemon Jelly with Lavender
Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially
with the herbal-floral taste of lavender. Simply substitute Meyers for the regular
lemons. You may need one or two extra lemons, as Meyer lemons are generally
smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade
lavender buds. Strain after 10 minutes and proceed as directed above.
Shrimp and Mango Skewers with Guava-Lime Glaze

olossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.
ingredients
 1 tablespoon minced peeled fresh ginger
 2 garlic cloves, minced
 1 teaspoon dried crushed red pepper
 18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled,
tails left intact, deveined
 2 red bell peppers, each cut into 12 pieces
 2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
 6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo
skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze
ingredients
 2 cups canned guava nectar
 1 cup orange juice
 1/2 cup red wine vinegar
 1/3 cup fresh lime juice
preparation
Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add
shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3
colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo
shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
Grill shrimp until cooked through, brushing with glaze during last 2 minutes,
cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3
minutes per side.
preparation
Combine nectar, orange juice and vinegar in heavy medium saucepan. Boil until
reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be
made 1 day ahead. Cover and chill.)
Grilled Lobster with Creamy Chili Vinaigrette

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a
mixed green salad and roasted corn on the cob. The idea here is to dip the lobster
meat into the spicy vinaigrette.
ingredients
 1 cup mayonnaise
 1/4 cup chopped fresh cilantro
 3 tablespoons red wine vinegar
 2 tablespoons fresh lemon juice
 2 tablespoons Dijon mustard
 2 tablespoons chili-garlic sauce*
 2 teaspoons sugar
 3/4 cup plus 2 tablespoons olive oil
 9 ounces angel hair pasta
 2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
 1 tablespoon butter
 2 tablespoons chopped fresh chives
 2 tablespoons chopped fresh parsley
 Lemon wedges
preparation
Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette
with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2
hours ahead.) Set aside.
Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with
remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3
minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer
to plate. Tent with foil.
Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley;
toss until heated through. Place pasta on plates. Top with lobster. Garnish with
lemon. Serve with vinaigrette.
*Available at Asian markets and in many supermarkets.
Clams Grilled in a Foil Pouch

Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them
while you cook the rest of the meal. Timing can vary a bit, depending on the size
and stubbornness of the clams and the heat of the fire. You can tell if the shells
have opened by feeling the top of the package with tongs or a spatula. If you open
the package and see that some clams have not opened, reseal and return to the fire
for a few minutes. If there are a few duds that refuse to open after 15 minutes or so,
discard them.
ingredients
 18 littleneck clams, scrubbed
 2 diced seeded plum tomatoes
 1 shallot, thinly sliced
 Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely
chopped
 A pinch of red pepper flakes
 1 tablespoon unsalted butter (optional)
preparation
1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center,
heap 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 shallot,
thinly sliced; and the leaves from a few sprigs of flat-leaf parsley and oregano
sprigs, coarsely chopped. If desired, add a pinch of red pepper flakes. Top
with 1 tablespoon unsalted butter (optional). Fold up the sides of the foil to form
a pouch.
2. Pour 1/4 cup dry white wine over the clam mixture, and roll the top edges over
several times to seal tightly, leaving plenty of room for the clams to steam.
3. Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells
have opened. Serve immediately with grilled crusty bread.
Reprinted with permission from What's a Hostess to Do?: 313 Ideas and
Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by
Susan Spungen. Published by Artisan, a division of Workman Publishing
Company, Inc.
Honey-Roasted Cherry Tomatoes

These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served
on top of a simple, saffron-infused risotto. You can also serve them as a
complement to almost any other grilled or roasted veg, but I particularly like them
piled on toast with a sprinkling of flaky sea salt on top.
ingredients
 1 pound/500g cherry tomatoes
 2 garlic cloves
 1 tablespoon clear honey
 Flaky sea salt and freshly ground black pepper
preparation
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes
and place them, cut side up, in the dish. They should fit snugly with little or no
space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a
good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry
tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Pasta Salad with Cherry Tomatoes and Green Olivada

Olivada, an Italian olive spread, adds flavor and color to this side dish.
ingredients
 1 garlic clove, peeled
 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted
whole olives), divided
 3 tablespoons capers, drained
 1 tablespoon red wine vinegar
 1 teaspoon anchovy paste
 1 tablespoon Dijon mustard
 1/4 teaspoon dried crushed red pepper
 1/2 cup plus 1 tablespoon extra-virgin olive oil
 1 pound gemelli, fusilli, or rotelle pasta
 2 pints cherry tomatoes or grape tomatoes, halved
 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
 2 tablespoons chopped fresh oregano
 Ingredient info: Fresh mozzarella balls packed in water are available at many
supermarkets and at specialty foods stores and Italian markets.
preparation
With machine running, add garlic clove to processor through feed tube and process
until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine
vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns,
process to chop coarsely. With machine running, gradually add 1/2 cup olive oil,
forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season
olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days
ahead. Cover and refrigerate.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle
remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat.
Season to taste with salt and pepper.
Grilled Shrimp Satay with Peaches and Bok Choy
Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've
amped up the sauce's flavor with some sweet peach nectar.
ingredients
 6 tablespoons smooth natural peanut butter, stirred to combine
 1/3 cup (packed) dark brown sugar
 3 tablespoons seasoned rice vinegar
 2 tablespoons soy sauce
 2 to 3 teaspoons hot chili paste (such as sambal oelek)*
 9 tablespoons peach nectar, divided
 3 peaches or nectarines, each cut into 6 wedges
 16 uncooked large shrimp, peeled, deveined
 6 heads of baby bok choy, halved lengthwise
preparation
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons
nectar until smooth; season sauce with pepper.
Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar;
brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches
are slightly charred, shrimp are just opaque in center, and bok choy halves are just
tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and
bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve
with remaining sauce.
Grilled Halibut with Grilled Red Pepper Harissa

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here,
grilling the ingredients gives the sauce great smoky flavor.
ingredients
 1 red jalapeño chile
 1 garlic clove, peeled
 4 5- to 6-ounce halibut or mahi-mahi fillets
 2 large red bell peppers, quartered lengthwise, seeded
 Olive oil for brushing plus 1/4 cup
 2 teaspoons ground cumin, divided
 2 teaspoons ground coriander, divided
 1 lemon, halved
preparation
Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal
skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with
salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander.
Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred
and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per
side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes.
Transfer fish to plate and tent with foil to keep warm.
Peel charred parts of skin from bell peppers and cut stem from jalapeño, and
transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup
oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until
coarse puree forms. Season sauce generously to taste with salt and pepper.
Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce
over fish and serve.
Grilled Chicken and Ratatouille

ingredients
 2 medium zucchini, halved lengthwise
 1 medium Japanese eggplant, halved lengthwise
 1 red bell pepper, cut into 1-inch-wide strips
 1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
 2 medium tomatoes, halved crosswise
 6 skinless boneless chicken breast halves (about 3 pounds)
 1/3 cup thinly sliced basil
 1 1/2 teaspoons red wine vinegar
preparation
Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl.
Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill
vegetables until tender and slightly charred, about 4 minutes for peppers and 7
minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts
in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken
with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes
per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil
and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise
into 1/2-inch-thick slices; serve with ratatouille.
Chicken Under a Brick
Remember: Spatchcock is not a dirty word. In fact, it's the speediest, easiest way to
grill a whole bird. Also known as butterflying, the technique (see above) exposes
lots of skin directly to the heat, guaranteeing thorough browning and crisping—
coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its
own, is also great Garlicky Mayonnaise , Charred Tomatillo Salsa Verde ,
or Zingy Red Sauce .
ingredients
 1 3 1/2- to 4-pound chicken, backbone removed
 2 tablespoons vegetable oil
 Kosher salt, freshly ground pepper
 Special equipment:2 bricks wrapped in foil
preparation
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of
grill; for a gas grill, leave 1 or 2 burners off).
Place chicken on work surface, skin side up. Using your palms, press firmly on
breastbone to flatten breast.
Rub chicken with oil; season with salt and pepper. Tuck wings slightly under
breast. Place chicken, skin side down, over indirect heat, set bricks on top, and
grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove
bricks; turn chicken, skin side up. Replace bricks and continue grilling until
chicken is cooked through and an instant-read thermometer inserted into the
thickest part of thigh registers 165°F, 25-30 minutes longer.
how to spatchcock:Using kitchen shears, cut chicken along both sides of backbone
to remove it. Flip chicken over. Press down on the breastbone until you hear it
crack. Too chicken? Ask your butcher to do it for you.
Campfire Potatoes
ingredients
 16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
 3 tablespoons coarse kosher salt
 4 unpeeled large garlic cloves, smashed
 1 teaspoon chopped fresh thyme
 1/2 teaspoon finely chopped fresh rosemary leaves
preparation
Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch.
Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook
potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining
ingredients to potatoes; toss to coat. Cool.
Arrange four 12-inch squares aluminum foil on work surface. Divide potato
mixture among foil squares and place 1 garlic clove atop potatoes on each square.
Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up
to 2 days.
Prepare barbecue (medium-high heat). Place potato packets on grill and cook until
heated through and sizzling, turning occasionally, about 15 minutes. Transfer
packets to serving plate and pierce foil with grill fork to release steam. Open
packets carefully (hot steam will be released).
Mustard Aioli-Grilled Potatoes with Fines Herbes

An abundance of mustard seeds grows in California's Napa Valley—as it does in
the south of France; the regions share a similar climate. It makes sense, then, that
many of the same ingredients feature prominently in both cuisines. These potatoes,
grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served
with a scattering of herbs, would be at home on either region's table. Delicate
parsley, chives, and tarragon are known collectively as fines herbes and are a staple
of Mediterranean cooking.
ingredients
 1/2 cup mayonnaise
 2 garlic cloves, smashed to a paste
 1 heaping tablespoon Dijon mustard
 1 heaping tablespoon whole grain mustard
 2 1/2 pounds baby Yukon gold potatoes, scrubbed
 2 tablespoons finely chopped fresh flat-leaf parsley leaves
 1 tablespoon finely chopped fresh chives
 1 tablespoon finely chopped fresh tarragon
preparation
1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl;
season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes
and up to 1 day.
2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2
tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted
into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and
let cool slightly.
3. Heat your grill to medium for direct grilling.
4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill
until golden brown on all sides, about 8 minutes.
5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with
salt and pepper.
Greek Salad with Pickled Beet "Olives"

ingredients
Pickled Beet "Olives"
 1 cup distilled white vinegar or white wine vinegar
 1/2 cup water
 2 tablespoons granulated white sugar
 1/2 cup orange juice
 1 teaspoon whole brown mustard seed
 1 teaspoon whole black peppercorns
 1 medium yellow beet, peeled
 3 garlic cloves, roughly diced
Greek Salad
 1 red bell pepper, stemmed and seeded
 1 green bell pepper, stemmed and seeded
 1 large fennel bulb
 6 cups (one 8-ounce package) romaine heart leaves, washed and dried
 1/2 cup low-sodium ricotta
 2 tablespoons chopped low-sodium sun-dried tomatoes
 1 tablespoon fennel seed
 1 1/2 cup cherry tomatoes, halved
 1/4 cup diced seeded cucumber
 Freshly ground black pepper
preparation
+ To make your pickled beet "olives," start at least a day ahead.
+ In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange
juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over
medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove
from the heat and allow it to cool for at least 20 minutes or longer.
+ While the liquid is cooling, cut the beet into olive-size cubes and place them with
the garlic in a clean container.
+ When the liquid is lukewarm, pour it into your container, covering the beets.
Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the
fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the
fridge for 1 week.
+ Once your beets have pickled, it's time to roast your bell peppers. Put them in a
baking pan and place under the broiler. Turn the broiler to high and check every 5
minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate
the peppers to blister and char the other sides.
+ Remove the bell peppers from the oven and put them in a paper bag. Close the
top and allow them to steam for 15 minutes. When cool to the touch, slide the skin
off the peppers and discard. Slice the fl esh horizontally into thin strips and then
chop in half. Set aside.
+ To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs
and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl
at side of each half on a cutting board and slice the fennel into thin, crescent-
shaped spears. Discard the hard core and set the fennel spears aside.
+ Chop the romaine leaves into bite-size pieces and put them in a large mixing
bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta,
sun-dried tomatoes, and fennel seed in another bowl and mix.
+ To assemble the salad, spread the romaine on a serving dish or platter. Cover
with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers.
Sprinkle with ricotta and freshly ground black pepper.
+ sodium count: Beet: 64mg per beet; Fennel: 45mg per 1 cup, 122mg per bulb;
Low-sodium ricotta: 24mg per 1/4 cup depending on brand; Sundried tomato: 5mg
per serving depending on brand; Cherry tomatoes: 7mg per 1 cup
Nutritional analysis provided by Sodium Girl's Limitless Low-Sodium Cookbook
Reprinted with permission from the publisher, Houghton Mifflin Harcourt.
From Sodium Girl's Limitless Low-Sodium Cookbook: How to Lose the Salt and
Eat the Foods You Love by Jessica Goldman Foung. Copyright © 2013 by Jessica
Goldman Foung; cover and interior photography copyright © 2013 by Matt
Armendariz. Published by John Wiley & Sons, Inc.
Farmers' Market Salad with Spiced Goat Cheese Rounds
ingredients
Goat cheese rounds
 2 tablespoons sesame seeds
 2 teaspoons ground cumin
 1 1/2 teaspoons paprika
 1 teaspoon finely chopped fresh thyme
 1/4 teaspoon coarse kosher salt
 1/8 teaspoon ground black pepper
 16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce
log)
Vinaigrette
 1 teaspoon chopped fresh thyme
 1 teaspoon Dijon mustard
 Coarse kosher salt
Salad
 1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
 1 pound green beans (or mix of green and yellow), trimmed
 8 cups (loosely packed) mixed salad greens
 1/3 cup (packed) small fresh basil leaves
 12 ounces assorted small tomatoes (such as cherry, grape, and teardrop;
preferably mix of red and yellow)
 1/2 cup black olives (such as Niçoise)
preparation
For goat cheese rounds:
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in
shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place
on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1
day ahead. Cover and chill. Bring to room temperature before serving.
For vinaigrette:
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with
coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and
refrigerate. Rewhisk before using.
For salad:
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam
green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat
dry with paper towels. DO AHEAD Potatoes and green beans can be made 6
hours ahead. Wrap separately in paper towels. Place in resealable plastic bag;
chill.
Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly;
toss. Arrange on large platter. Add potatoes and green beans to same large bowl;
add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter
tomatoes and olives over. Surround with goat cheese rounds.
Creamy Potato Salad with Lemon and Fresh Herbs
ingredients
 3 pounds baby red potatoes
 3 tablespoons unseasoned rice vinegar
 3/4 cup mayonnaise
 3 medium green onions, thinly sliced
 1 celery stalk, cut into 1/3-inch cubes
 1/4 cup chopped fresh parsley
 1/4 cup chopped fresh basil
 2 tablespoons chopped fresh dill
 1 1/2 teaspoons finely grated lemon peel
preparation
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and
simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool
enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle
with some of vinegar and salt and pepper. Continue layering potatoes with vinegar,
salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
DO AHEAD Can be made 8 hours ahead. Cover and chill.
Cabbage and Corn Slaw with Cilantro and Orange Dressing
ingredients
 1/3 cup frozen orange juice concentrate, thawed
 1/3 cup unseasoned rice vinegar
 1/3 cup canola oil or vegetable oil
 2 (8-ounce) bags coleslaw mix
 4 ears of fresh corn, shucked, kernels cut from cob
 2 medium carrots, peeled, coarsely grated
 1 medium red bell pepper, stemmed, cored, cut into thin strips
 6 medium green onions, thinly sliced
 1/2 cup chopped fresh cilantro
preparation
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and
pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped
cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and
pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
IT ALIAN STUFFED COURGETTES
Courgettes 4, halved lengthwise

Extra virgin olive oil 3 tsp
Mixed salad leaves( arugula, babay spinach, watercress)
stuffing
white breadcrumbs 50 g dried

pine nuts 50 g
spring onion sliced
garlic 1 crushed
sundried tomato 6
thyme 1 tbsp
parmesan 25 g
salt, blk pepper to season
 Heat the oven at 2200c. Place the courhettes in alayer in a shallow
ovenproof dish ,cut side up, with 1tbsp oil for 20 minutes
 To make the stuffing , mix all the ingredients together in a bowl and
season with losts of blk pepper.
 Sprinkle the stuffing on top of the courgettes with remaining olive
oil. Bake for further 10 minutes.
 Serve hot with a mixed salad.
PRAWN CANNELLONI
Prawn 500 grms

Egg yolk 1
Saffron a pinch
Salt 1tsp
Cream 300 g
Spinach leaves
 Combine prawn egg yolk, saffron and seasoning in a blender.
 Slowley add the cream while churning.
 Place the smooth mixture into a piping bag.
 Place a plastic wrap on on the table top.
 Placed the spinach leaves in the centre.
 Squeeze out an even tube of the prawn mousse.
 Roll it tightly along with the plastic wrap n tighten it on both the
ends.
 Steam it for 10 minutes.
CITRONELLA JELLY
Pandan leaves 60 grms

Lemon leaves 20 grms
Lemongrass 60 grms( tough outer layers)
Tamarind Chicken Patties with Papaya Salsa
Minced Chicken 500 grms.

Spring Onion 4 finely chopped
Lemongrass finely chopped 1 stalk
Ginger grated 1tbs.
Egg white 1
Tamarind paste 2tbs.
Seasoning to taste
Olive oil 2tbs
Iceberg lettuce
Rice noodles cooked
Salsa
Papaya deseeded and finely grated
Red onion finely chopped
Gr. Chilli finely chopped
Lime 1
Cumin pwd. 1tbs
Olive oil 1tbs
Seasoning to taste
Preparation:
 Put the chicken mince, spring onion, lemongrass, ginger,egg white and tamarind paste in a bowl.
 Season and form into a small patties.Shallow fry them in to golden brown from both sides.
 Toss all the ingredients of salsa.
 Serve the patties with crisp lettuce noodles and salsa.
Belgian Waffles
True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream
and strawberries or a simple dusting of powdered sugar.
Prep Time: 1 hour, 10 minutes
Ingredients:
 2 1/4 teaspoons active dry yeast

 1/4 cup plus 2 3/4 cups warm milk, divided
 3 eggs, divided
 3/4 cup butter, melted
 1/2 cup granulated sugar
 3/4 teaspoon salt
 1 1/2 teaspoon vanilla extract
 4 cups all-purpose flour
Preparation:
In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large
bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast
mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the
waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in
volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions.
Makes 8 servings.
Mongolian Lamb
Ingredients:
 1 3/4 pounds boneless leg of lamb

 Marinade:
 1 tablespoon soy sauce
 1 tablespoon Chinese rice wine or dry sherry
 Sauce:
 5 teaspoons dark soy sauce
 5 teaspoons Chinese rice wine or dry sherry
 4 teaspoons sesame oil
 1 teaspoon granulated sugar
 2 teaspoons rice vinegar
 Other:
 2 cloves garlic
 2 green onions (spring onions, scallions)
 Salt and freshly ground black pepper, to taste
 1/4 teaspoon sesame oil
Preparation:
Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.
In a small bowl, combine the sauce ingredients. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry
until aromatic (about 30 seconds).
Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes).
Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry
for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.
Reader Rating: 5 out of 5 stars

Comments: Great recipe. Have been eating it in restaurants for a while, but much more satisfying cooking it at
home. Same recipe works really well with beef too.From James
Easy Green Beans With Mushrooms

After "dry-frying," the green beans are paired with stir-fried fresh mushrooms and seasoned with garlic, ginger,
and hoisin sauce.
Traditionally, Chinese green bean recipes are made with Asian long beans – dark green beans that can grow up to
three feet long. But you can make this dish with other types of green beans, including haricot verts and runner
beans.
This recipe for easy green beans goes nicely with pork dishes and cooked rice. Serves 3 to 4.
Ingredients:
 3/4 pound green beans

 1 tablespoon Hoisin sauce
 3/4 teaspoon light soy sauce
 1/4 teaspoon chili sauce
 3 tablespoons vegetable or peanut oil
 1 tablespoon thinly sliced fresh ginger
 2 ounces (about 3/4 cup) sliced fresh mushrooms
 1 teaspoon Chinese rice wine or dry sherry
 1/4 cup chicken broth
Preparation:
1. Trim the ends from the green beans and remove strings if needed before slicing. Cut beans diagonally into 2-
inch slices. In small bowl, combine hoisin sauce, water, soy sauce, and chili sauce. Set aside.
2. Heat 2 tablespoons oil in heated wok on medium-high heat. Add green beans. Cook on medium-high heat for 5
to 8 minutes, stirring continually, until their skins pucker and turn brown. Test the beans for doneness by poking
with a fork – they should be tender but not mushy. Remove the beans from the wok and drain in a colander or on
paper towels to remove any excess oil.
3. Heat 1 tablespoon oil in wok. Add ginger and stir for a few seconds until aromatic. Add mushrooms. Stir-fry the
mushrooms for 1 or 2 minutes, until they darken. Sprinkle the rice wine or sherry over the mushrooms while they
are cooking. (Sprinkle a bit of black pepper over the mushrooms while stir-frying if desired.)
4. Push the mushrooms to the side of the wok and return green beans to pan. Stir in sauce. Reduce heat to
medium. Add chicken broth. Cover. Cook about 3 to 4 minutes, until the liquid is nearly absorbed. Season with salt
or pepper if desired.
More Chinese Green Bean Recipes

Szechuan Green Beans - uses longbeans
Chinese Green Beans- with bean sauce
Chinese Green Beans With Pork - Szechuan preserved vegetable adds its own distinct flavor
Paper-wrapped Chicken
If you've ever attended a Chinese banquet, you may have been intrigued when a mysterious looking transparent packet was served. U
discovered a highly seasoned combination of deep-fried chicken and Chinese vegetables. Paper-wrapped chicken is a popular Cantone
throughout China. Of course the food isn't actually wrapped in plain white bond paper - cellophane paper is normally used, although ri
Aluminum foil works as well, truly making it a mystery dish, since your guests can't see through the packet. Foil-wrapped chicken is s
or "gift-wrapped" instead of paper-wrapped chicken, but it is basically the same recipe. Another variation is to substitute beef or spare
The secret of this popular dish lies in the marinade. Once the wrapped chicken pieces are deep-fried, the marinade caramelizes onto t
joining them together. Hoisin sauce and bean sauce are often added to the marinade; oyster sauce is also used. Two other popular m
and five-spice powder. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chine
sausages (you can substitute smoked ham), and/or green onions are all used.
When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and deep-fried. The envelo
batches of five to six at a time so as not to overcrowd the wok. Cooking time is normally about three to four minutes - long enough fo
not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that
pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels.
While paper wrapped chicken is normally deep-fried, it can also be baked. Bake in a preheated 350 degree Fahrenheit (180 degrees C
slightly before serving.
To serve, pile the packages on a serving dish and surround with greens for garnish if desired. One final note: be sure to keep lots of n
wrapped chicken can be a rather messy business - you can use chopsticks to open the bundles, but most people just use their fingers
Here is my recipe for Paper-wrapped chicken, along with a printer friendly version. I hope you enjoy it! If you do try it, please feel free
and suggestions.
Paper-wrapped Chicken
24 Chicken Packages
Ingredients:
2 pounds skinless, boneless chicken breasts
Marinade:
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice ginger, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
3 teaspoons sugar
1/2 teaspoon five spice powder
Other:
3 - 4 Chinese dried mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro (coriander leaves)
24 6-inch squares of cellophane paper, cooking parchment paper, or aluminum foil
peanut oil for deep-frying
Directions:
Cut the chicken into thin slices roughly 2 1/2 inches long (to make 48 slices). Pound lightly on the back of the chicken to tenderize.
Mix together the marinade ingredients and marinate the chicken for one hour. After the chicken has been marinating for 45 minutes, a
onions. This allows them to absorb the marinade.
To wrap the chicken: paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you
slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center a
bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fo
inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps in. Heat wok
the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, u
Drain on paper towels. Continue deep-frying the rest of the packets.
Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or t
(This recipe can be prepared ahead up to the deep-frying stage and frozen.)
Broccoli Chicken
Chicken breasts are velveted and then combined with broccoli in an oyster-flavored sauce. Broccoli Chicken serves
2 - 4.
Ingredients:
 3/4 - 1 pound boneless, skinless chicken breasts

 To Velvet Chicken:
 1 large egg white
 1 tablespoon cornstarch
 Sauce:
 2 tablespoons oyster sauce
 1 tablespoon light soy sauce
 1 tablespoon dark soy sauce
 To Cook Broccoli:
 1 pound broccoli
 1/2 cup water
 1/4 teaspoon salt, or to taste
 1/2 teaspoon granulated sugar, or to taste
 Other:
 2 garlic cloves
 1 teaspoon cornstarch mixed with 1 tablespoon water
 2 cups plus 4 tablespoons vegetable or peanut oil, for frying
Preparation:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the
egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate
the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster
sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and
water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the
flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a
piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about
30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from
the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When
the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to
make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a
bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and
tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir
quickly to thicken. Mix everything together and serve hot over steamed rice.
Reader Rating: 5 out of 5 stars

Comments: "Excellent recipe. Everyone loved it. It tasted exactly like they make it at Chinese restaurants, even
better. I will recommend this recipe to everyone, and all the ingredients were very affordable."
Chicken Chow Mein - Healthy Baked Chicken Chow Mein
This recipe for chicken chow mein recipe has crisp noodles like you'll find in Chinese restaurants, but without the
fat. Scroll down to the bottom of the directions for a nutritional breakdown.
Ingredients:
 1 lb (500 g) boneless chicken breast, cut in thin strips

 1 tablespoon (15 mL) soy sauce
 1/4 (1 mL) salt
 1 tablespoon (15 mL) dry sherry
 1/4 teaspoon (1 mL) white pepper
 1 tablespoon (15 mL) cornstarch
 1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
 1 1/2 cups (375 mL) Chicken Stock
 1 tablespoon (15 mL) minced ginger
 1/2 cup (125 mL) thinly sliced onions
 3 large dried Chinese mushrooms, soaked and thinly sliced
 2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
 2 teaspoons (10 mL) sesame oil
 3 cups (750 mL) bean sprouts, tightly packed
 Black pepper to taste
Preparation:
Combine chicken and marinade ingredients (soy sauce, salt, dry sherry, white pepper and cornstarch), mix well
and set aside.
Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool
slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with
aluminum foil.
Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until
crisped but not burned. Keep warm.
Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for
1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions
and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve. Serves
4.
Singapore Noodles
This version of Singapore Noodles is made with shrimp.
Ingredients:
 1/4 pound thin rice stick noodles (rice vermicelli)

 1 pound medium shrimp
 2 cups mung bean sprouts
 1 red bell pepper
 2 cups shredded Napa cabbage
 2 carrots
 2 green onions
 3 teaspoons minced ginger
 1/4 cup water or chicken broth
 1/2 teaspoon soft brown sugar
 1/4 teaspoon freshly ground pepper
 4 tablespoons vegetable oil for stir-frying
 1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste
Preparation:
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a
colander. Prepare the remainder of the ingredients while the noodles are soaking.
Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds
and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into
thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set
aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry
the shrimp until they turn pink. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then
add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then
adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then
add the shrimp back into the pan with the noodles. Stir in the green onions.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or
chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or
curry powder as desired. Cook until the sauce is absorbed. Serve hot.
Stir-fried Tofu With Mushrooms
The indescribable flavor of umami comes through quite strongly when dried mushrooms are used. Feel free to
substitute canned bamboo chunks or fresh bamboo in place of the canned bamboo shoots.
More Tofu Recipes
Ingredients:
 3/4 pound firm tofu

 1 cup dried black mushrooms (dried shiitake mushrooms), or fresh mushrooms
 1 cup canned bamboo shoots
 2 tablespoons dark soy sauce
 1 tablespoon oyster sauce
 1 teaspoon sugar
 1 1/2 tablespoons Chinese rice wine or dry sherry
 2 tablespoons oil
Preparation:
Remove the tofu from the package and drain. Cut the tofu lengthwise through the middle, so that you have two
equal pieces about 1-inch thick. Cut into large cubes.
If using dried mushrooms, reconstitute by soaking in warm water for 20 minutes or until they have softened.
Squeeze to remove excess liquid and thinly slice. If using fresh mushrooms, wipe with a damp cloth and slice.
Rinse the bamboo shoots in warm running water and drain. In a small bowl, mix together the dark soy, oyster
sauce, sugar, and Chinese rice wine or dry sherry and set aside.
Heat the wok. When the wok is ready, add the oil. Add the bamboo shoots and mushrooms and stir until they are
heated through. Add the tofu and the dark soy/oyster sauce/sugar/sherry mixture. Stir-fry until the ingredients are
heated through. Serve hot.
Nutritional Breakdown per serving (based on 4 servings, substituting soy sauce for dark soy sauce): 204 calories
(kcal), 14 g Total Fat (22 percent calories from fat), 11 g Protein, 9 g Carbohydrate, 0 mg Cholesterol, 736 mg
Sodium, 1g Fiber. At 3 servings the calorie count drops to 153.
Cheesy Tomato Fondue

 4 medium tomatoes
 2 tablespoons water
 ½ teaspoon thyme
 Bruschetta Fondue Cubes with Vegetables
 ¼ teaspoon oregano
 Salt and pepper to taste
 1 garlic clove, smashed, peeled, and cut in half
1. Preheat the oven to 350°F. Finely dice the cheese. Wash the tomatoes, dry, and cut off the stems. Peel
and cut each tomato into 8 equal slices.
2. Mix the tomato slices with the thyme, oregano, and salt and pepper. Lay the slices flat on a baking tray
and bake for approximately 25 minutes, making sure that the bottoms of the tomatoes don't burn.
3. While the tomatoes are baking, prepare the cheese fondue. Rub the garlic around the inside of a medium
saucepan. Discard. Add the wine to the pan and cook on low heat. Don't allow the wine to boil.
4. When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese
continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more.
Don't allow the fondue mixture to boil.
5. When the cheese is melted, dissolve the cornstarch in the water and add to the cheese. Turn up the heat
until it is just bubbling and starting to thicken. Transfer to a fondue pot and set on the burner. Serve with the
baked tomato slices and bruschetta cubes for dipping.
Roasted Pepper Dip

INGREDIENTS | YIELDS ⅔ cup
 1 garlic clove
 ½ teaspoon sugar
 3 tablespoons onion, chopped
 ½ teaspoon lemon juice
 ¼ teaspoon ground cumin, or to taste
 2 red bell peppers
1. Smash, peel, and chop the garlic clove. Cook the garlic and onion in the olive oil.
2. Roast the red peppers (see Roasted Red Peppers), remove the peel and seeds, and cut into cubes.
3. Process with the garlic and onion in the blender. Add the sugar, lemon juice, and ground cumin. Process
again briefly, keeping the texture a bit chunky, like a salsa.
Mushrooms Bordelaise
Hearty and rustic, this mushrooms Bordelaise recipe makes a delicious accompaniment to a traditional
steak dinner. A foundation of cuisine from Bordeaux, the garlic cannot be removed from seasoning the
mushrooms. To prepare the authentic recipe, you can choose to leave the garlic cloves whole and
remove them after their essence has been imparted into the dish. Enhance the cepes bordelaise with a
glass of robust red wine.
Yield: 3 to 4 servings
Ingredients:
 1 pound mushrooms (porcini is best)

 3 cloves of garlic, minced or whole
 1 tablespoon chopped, fresh parsley
Preparation:
How to make cepes a la Bordelaise:
Rinse the mushrooms and wipe them dry. Separate the mushroom caps from the stems. Chop the
stems and reserve them for later use.
In a large skillet, heat the butter and the oil over medium heat until the butter melts. Add the
mushroom caps to the pan and sauté them until they begin to turn brown, for about 5 to 8 minutes.
Transfer the caps to a plate.
Add the chopped mushroom stems, garlic, and fresh parsley to the hot pan and sauté them for 5
minutes. Add the browned mushroom caps back into the pan, cover, and cook over low heat for 10 to
15 minutes, until all the mushrooms are cooked through and tender. Serve the mushrooms Bordelaise
hot from the pan.
Savory Sweet Potato Soufflé
This savory sweet potato soufflé recipe is a lovely choice for a delicious, elegant side dish. Seasoned with thyme,
onions, and garlic, as well as a generous handful of Gruyere, this soufflé is an unexpected twist on conventional,
sugared sweet potato recipes.

Ingredients:
 1 1/2 tablespoons plus 2 tablespoons softened butter, divided

 3 tablespoons grated Parmesan cheese
 ½ cup finely chopped white onion
 1 clove garlic, finely chopped
 1 cup sweet potato puree
 1 tablespoons all-purpose flour
 ½ teaspoon salt
 1/2 cup whole milk
 ½ teaspoon dried thyme
 ¾ cup shredded Gruyere cheese
 3 eggs, separated
Preparation:
How to make sweet potato souffle:
Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. Sprinkle the
buttered surface evenly with Parmesan cheese and set aside the dish.
Preheat the oven to 375F. In a large saucepan over medium heat, sauté the onions and garlic in the remaining
butter until they turn translucent and tender. Add the flour and salt to the tender onions and garlic. Cook the flour,
whisking constantly, for 30 seconds. Add the milk to the flour and cook, still whisking constantly, for about 4
minutes, until the mixture thickens. Add the sweet potato puree, dried thyme, and black pepper and continue
cooking over medium heat for 1 minute. Remove from the heat and stir in the Gruyere cheese.
Whisk ½ cup of the hot sweet potato mixture into the egg yolks, and then add the egg yolk mixture back into the
hot sweet potatoes, stirring to completely incorporate. Beat the egg whites on high speed until stiff peaks form.
Stir one-third of the egg whites into the sweet potatoes, and then fold the remaining egg whites into the mixture.
Spoon it into the prepared dish and bake for 30 minutes, until the sweet potato soufflé is puffed up and cooked
through.
Pumpkin Creme Caramel Recipe
If classic crème caramel is comforting, then this pumpkin crème caramel recipe is the ultimate comfort food.
Pureed pumpkin and aromatic spices warm up the flavor of this already soothing, velvety-smooth dessert. The
secret ingredient, a hint of maple syrup, gives an almost indiscernible rustic note to the sophisticated dish. The
finished result is absolutely fantastic at a stylish dinner party or after a casual family supper.
Ingredients:
 1 1/4 cups granulated sugar, divided

 1 1/2 cups whole milk
 1 1/2 cups heavy cream
 1 cup pumpkin puree
 2 teaspoons maple syrup
 1 teaspoon ground cinnamon
 1/4 teaspoon grated nutmeg
 1/8 teaspoon (pinch) ground cloves
 1/8 teaspoon (pinch) ground ginger
 7 large eggs, beaten
 1 1/2 teaspoons vanilla extract
 Boiling water
Preparation:
In a medium saucepan over medium-low heat, melt and caramelize 1/2 cup of the sugar. Shake the pan
occasionally to stir the sugar and evenly distribute the color. The sugar is caramelized when it has turned a uniform
light tan color. Evenly divide the caramel between 8 ovenproof ramekins. Swirl the caramel inside each ramekin to
coat the sides and bottoms completely. Arrange the ramekins in a 1 1/2-inch to 2-inch deep baking pan.
Preheat and oven to 325F. In a clean saucepan over medium heat, stir together the milk, cream, pumpkin, maple
syrup, cinnamon, nutmeg, cloves, and ginger just until it begins to scald, about 5 to 7 minutes. Do not allow the
liquid to simmer or boil at any time. Remove the pan from the heat and press the mixture through a medium-mesh
sieve or strainer, discarding the large solids. Return the pumpkin-cream mixture to the pan and set it aside for a
moment.
Stir together the remaining 3/4 cup sugar and the eggs. Allow the sugar-egg mixture to rest for 5 minutes. Slowly
add 2/3 cup of the hot pumpkin-cream mixture to the eggs, whisking constantly. Stirring constantly, add the
tempered eggs and pumpkin-cream back into the hot- pumpkin cream in the saucepan. Stir in the salt and vanilla
extract.
Carefully pour the hot pumpkin-egg mixture into the ramekins. Pour boiling water into the pan holding the
ramekins until the water level reaches halfway up the sides of the ramekins. Bake the custard for 30 to 35
minutes, until the custard is just set. (Overcooking will remove the silky texture for which crème au caramel is
famous.) Remove from the oven and allow the ramekins to cool in the water bath for 5 minutes. Remove from the
water and cool the custard at room temperature for 20 minutes.
Run an offset spatula or butter knife around the edges of each ramekin and invert the custards onto serving plates.
Serve them at room temperature or chill for up to a day before serving
Chicken Francaise Recipe
This chicken Francaise recipe is the one famously served in French restaurants. It showcases a thick, buttery,
lemony sauce with just a hint of something that no one can quite figure out. Leave the secret ingredients to the
chefs and make this deliciously rich, nearly addictive, and always impressive at home in your own kitchen.
Cook's note: This recipe calls for dry white wine. Use a good quality wine that you enjoy drinking. The rule of
thumb for cooking with wine is never to use something that you wouldn't drink.
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and put some flair into your everyday kitchen.
Yield: 4 lemon chicken entrees
Ingredients:
 4 boneless, skinless chicken breast halves, pounded thin

 1 cup all-purpose flour
 1 teaspoon salt
 3 large eggs, beaten
 1/2 cup chicken stock
 3 tablespoons fresh lemon juice
 1/4 cup butter
 Salt and pepper, to finish
 1/4 cup chopped, fresh parsley
 1 whole lemon, very thinly sliced
Preparation:
How to make chicken Francaise, or French lemon chicken:
Heat the olive oil in a large skillet set over medium high heat.
Stir together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat the
whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken.
Quickly dip the chicken in the eggs and allow any excess egg to run off.
Place the prepared chicken in the heated oil and fry the chicken breasts for 2 to 3 minutes on each side, until the
meat is cooked through and golden brown. Remove the chicken pieces and place them on a triple-layer of clean
paper towels to drain. Loosely tent the chicken with foil to retain the heat.
Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine,
chicken stock, and lemon juice, scraping up any browned bits left over from the chicken. Place the butter, parsley,
and salt and pepper to taste, in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken,
until it can coat the back of a spoon.
Place the fried chicken into the lemon sauce and allow it to warm through for a minute, turning once. Transfer the
chicken to a serving plate and layer with the thin lemon slices as a garnish. Drizzle any remaining sauce over the
chicken breasts and serve immediately.
Chicken Cordon Bleu
This chicken cordon bleu recipe produces flavorful, tender chicken roulades filled with prosciutto ham and melted
Gruyere cheese. It's quite possibly the most famous "French" chicken recipe in the world when, in fact, it is not
historically connected to France. Chicken cordon bleu was an American creation during the roulade culinary trend of
the mid-20th century, and only its name, which means "blue ribbon," can be traced to France.
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Yield: 4 entrees
Ingredients:
 Olive oil
 2 tablespoons butter, melted
 1 cup coarse, dry bread crumbs
 2 teaspoons fresh, chopped thyme
 1 clove garlic, crushed
 4 skinless, boneless chicken breast halves, pounded 1/4-inch thin
 8 thin slices prosciutto
 8 ounces Gruyere cheese, grated
 1/2 cup all-purpose flour
 1/2 teaspoon Kosher salt and freshly ground black pepper
 3 eggs, beaten
Preparation:
How to make chicken cordon bleu:
Preheat the oven to 375F. Brush a baking pan with olive oil and set it aside. Stir together the dry bread crumbs,
chopped thyme, crushed garlic, and melted butter, and then set the mixture aside to use later.
Place a chicken breast half flat on a plate or cutting board and layer 2 slices of prosciutto on top of the chicken.
Sprinkle 2 ounces of Gruyere cheese over the prosciutto, avoiding the edges. Roll the prepared chicken into a tight
spiral. Repeat the layering and rolling process with the remaining chicken breast halves.
Stir together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat the
whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken.
Quickly dip the chicken in the eggs and allow any excess egg to run off. Dredge the chicken in the prepared bread
crumb and herb mixture and place it the prepared baking pan. Repeat the process with the remaining pieces of
chicken.
Bake the chicken cordon bleu for 20 to 25 minutes in the preheated oven, until the chicken is cooked through and
the juices run clear. Remove the chicken from the oven and allow it to rest for 5 minutes, then slice the roulades
into spirals and serve immediately.
Browned Garlic Brussels Sprouts
This is a Brussels sprouts dish sure to please even the most picky eaters at the table. This browned garlic Brussels
sprouts recipe caramelizes garlic and Brussels sprouts to sweet, golden perfection. A sprinkle of lemon juice and
seasonings provide a healthy way to make the flavors pop in this quick and easy side dish.
Yield: 4 to 6 servings
Ingredients:
 3 cloves garlic, sliced

 1 pound Brussels sprouts, halved
 1 tablespoon fresh lemon juice
 1/4 teaspoon paprika
Preparation:
How to make garlic Brussels sprouts:
Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown.
Transfer the browned garlic to a bowl and set it aside.
Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15
minutes. The bottoms will be lightly caramelized when they are done.
Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika. Serve them hot.
Chicken with Prosciutto and Gruyere Cheese with Apple-Pomegranate Relish
A Swedish favorite, falukorv is a lightly smoked, thick (two to three inches in diameter), boiled sausage, similar to
ring bologna.
This chicken recipe uses cheese, mustard, and apples to re-create the flavors of this classic sausage dish.

Ingredients:
 6 small chicken breast pieces, pounded between 2 sheets of plastic food wrap to an even thickness of ¼
inch
 3 tablespoons whole-grain Dijon mustard
 6 thin slices Prosciutto
 6 thin slices Gruyere cheese
 1 cup baby spinach (4 ounces)
 salt and pepper
 1 tablespoon olive oil
 *** Apple-Pomegranate Relish ***
 1 large green apple, peeled, cored, and chopped fine
 2 tablespoons sugar
 1 tablespoon fresh lemon juice
 ¼ cup golden raisins
 ½ cup pomegranate seeds (optional)
 ½ cup walnuts, chopped coarse and toasted
 1 tablespoon maple syrup
Preparation:
Place pounded chicken on cutting board, shiny side down. Spread a thin layer of mustard on chicken and layer 1
slice Prosciutto, 1 slice gruyere, and 2-3 spinach leaves on top. Roll chicken breast to enclose the filling, and fasten
with toothpick (or tie with kitchen string) if necessary. Repeat with remaining breasts. Season prepared rolls with
salt and pepper.
To make apple-pomegranate relish:
In a small skillet, melt butter. Add apples and sugar and cook over medium heat until browned and soft, about 5-8
minutes. Add lemon juice, raisins, pomegranate seeds, walnuts, and syrup and heat 1 minute more. Remove from
heat and keep relish warm until serving.
In a large skillet melt remaining butter and olive oil and cook chicken rolls over medium-high heat, turning
occasionally until browned on all sides and cooked through. Cut into thin crosswise slices and serve with apple-
pomegranate relish.
Chicken Breast with Fennel & Tomatoes
Here's a refreshing way to serve chicken. Fresh summer tomatoes, fennel, olives, and feta cheese give this lively
dish a definite Mediterranean flavor.

Ingredients:
 1/2 cup Olive oil

 12 each Chicken breasts split, boneless, skinless
 1 Tbsp. Salt
 3/4 tsp. Black pepper, ground
 3 Tbsp. Fennel seed, chopped
 2-3 tsp. Crushed red chili flakes
 6 Tbsp. Garlic, fresh minced
 9 cups ( 6 bulbs) Fennel bulb, sliced 1/2 inch
 18 cups Tomatoes, diced
 6 each Lemons, zested and juiced
 3 cup Kalamata olives, pitted
 6 Tbsp. Italian parsley, minced
Preparation:
Serves 12.
Heat olive oil in heavy saucepan or rondeaux. Season chicken breasts with salt and pepper.
Sear chicken breast in oil until golden brown, about 3-5 minutes each side.
Add fennel seed, chili flakes and garlic. Cook for 1 minute, then add fennel bulb, tomato, lemon juice and zest.
Stir, then cover pan. Reduce heat to medium, and cook for about 10 minutes until tomatoes have become saucy.
Stir in olives and parsley, remove lid and continue to cook for 10-15 minutes.
Sauce should be thick, and chicken should be cooked through. Adjust seasonings.
Serve with orzo pasta that has been tossed with crumbled feta cheese.
Recipe courtesy of the California Tomato Commission.
Rigatoni with Meatballs (Rigatoni con Polpettine)
Pasta and meatballs are classic comfort food. Here is a great recipe for rigatoni pasta with meatballs that has a
wonderful meaty flavor and lots of herbs. The rigatoni, which is larger than penne pasta, really stands up to the
heartiness of meatballs.
Reprinted with permission from The Silver Spoon: Pasta (Phaidon Press, 2009).

Cook Time: 1 hour
Ingredients:
 11 ounces ground meat

 1 sprig chopped flat leaf parsley
 1/2 garlic clove, chopped
 1 egg, lightly beaten
 all-purpose flour, for dusting
 1 onion, thinly sliced
 1 celery stalk, chopped
 1 carrot, chopped
 1 sprig chopped small fresh rosemary
 1 3/4 cups bottle strained tomatoes
 12 ounces rigatoni
 1/3 cup grated Parmesan cheese
 salt and pepper
Preparation:
Combine the ground meat, parsley, and garlic in a bowl, then stir in the egg and season with salt and pepper.
Shape the mixture into small meatballs, dust with flour, and set aside. Heat the oil in a pan, add the onion, celery,
carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes. Then add the meatballs, and
increase the heat to medium. Cook until the meatballs are lightly browned all over, add the bottle strained
tomatoes and season with salt.
Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. Cook the rigatoni in a large pan of
salted boiling water until al dente, then drain, and tip into the pan with the meatballs. Mix well and heat through
for 2 minutes. Transfer to a warm serving dish and sprinkle with the parmesan.
Asparagus and Scampi Risotto
A wonderful and creamy rice dish that works wells as a main course or as an appetizer, it's equally tasty with just
scampi or just asparagus.
Reprinted with permission from Venezia: Food and Dreams by Tessa Kiros (Andrews McMeel 2009).
Ingredients:
 12 to 16 scampi (red-claw, langoustines, or large shrimps)

 1 large carrot
 1/2 onion
 1 bay leaf
 a few peppercorns
 13 ounces (about 19) asparagus spears
 1/2 onion, finely chopped
 1 cup Arborio rice
 1/2 cup white wine
 1 tablespoon cognac
 2 tablespoons grated Parmesan
Preparation:
To make the brodo, peel and clean the scampi, and cut each one in half down the middle. Set the meat aside for
the moment, but rinse the heads and shells, and put them in a pot with 6 cups of water, the carrot, onion, bay
leaf, peppercorns, and some salt. Bring to a boil, then simmer for 30 minutes. Strain, and keep the broth hot.
Discard the woody ends from the asparagus and cut off the tips. Put the tips aside and chop the stems. Heat 3
tablespoons of the olive oil in a large saucepan and sauté the onion until well softened. Add the chopped asparagus
and sauté briefly.
Add the rice, turning it through so that it is well coated with oil. Add the white wine and let it bubble up until much
of it has evaporated. Add 2 cups of broth, stir well, and simmer for 10 to 15 minutes, or until almost of it has been
absorbed. Add another 2 cups of broth, stir, and cook for another 5 to 10 minutes. (Add another 1/2 cup of broth if
you want a creamier risotto.)
When the risotto is almost ready, heat the remaining oil in a small skillet, add the scampi and asparagus tips, and
cook over high heat for 2 minutes, turning the scampi over when they have a pale golden crust underneath. Add
the cognac, stand back and ignite the skillet. Add a little salt and toss it all together, then take off the heat.
Stir the butter and Parmesan into the risotto, then tip the scampi and asparagus tips into the risotto. Add salt if
needed, quickly toss it all through and serve immediately with ground black pepper.
Chicken al Pimentos
This delicious Sicilian-style roast chicken recipe comes from Chef Bill Rosenberg of Barcelona Restaurant and Wine
Bar in Connecticut.
Reprinted with permission from The Barcelona Cookbook: A Celebration of Food, Wine, and Life by Sasa Mahr-
Batuz and Andy Pforzheimer (Andrews McMeel 2009).
Ingredients:
 Two 3 ½-pound chickens

 1 ½ cups plus 3 tablespoons olive oil
 3 russet potatoes, unpeeled, cut into sixteen 1⁄3-inch-thick slices
 2 tablespoons chopped garlic
 4 cherry peppers, cored, halved, and seeded
 2 cups chicken stock
 ¾ cup dry white wine
 3 tablespoons freshly squeezed lemon juice, or more to taste
 ¼ cup unsalted butter
Preparation:
1. On a cutting board, turn a chicken upside down and, using a sharp knife, remove the legs where they
meet the thighs. Reserve the legs for another use. Cut the wings at the second joint, leaving the third of the
wing closest to the body intact. Reserve the wing tips.
2. Find the breastbone with your finger and put the blade of the knife along one side of the bone and work
downward to release the meat from the ribs. Work the knife farther downward and into the joint to release the
wing from the body.
3. Run the blade toward you, bend the thigh back at the joint, and cut through the thigh joint into the back,
until the half chicken is freed from the bones. Turn the meat skin side down.
4. Find the thighbone and follow it with the blade of the knife. Make an incision along the bone from end to
end. With your fingers, pull around the bone so that you can grab the back side of it. Pull up to free the bone
further before cutting it free from one end. Scrape the bone with the knife blade to clean it of any meat. Hold
the bone vertically and with a twisting motion pull it from the thigh.
5. Repeat this process with both sides of the chicken and with the second one until the chickens are boned
and in two halves. Alternatively, you can ask the butcher to bone the chicken except for the wings.
6. Wrap the chicken in plastic wrap and refrigerate.
7. Preheat the oven to 450°F.
8. In a deep sauté pan, heat 1½ cups of the olive oil over medium heat for 10 to 12 minutes, or until it
registers 425°F on a deep-fat thermometer, or until the oil bubbles when a cube of bread is dropped in it and
the bread moves slightly in the oil.
9. Working in batches, fry the potatoes in the hot oil for 6 to 8 minutes, or until browned on each side. Using
a slotted spoon, lift the potatoes from the pan, drain on paper towels, and season with salt while still warm.
Set aside, covered to keep them warm. Repeat, letting the oil regain its temperature between batches.
10. Remove the chicken from the refrigerator and season on both sides with salt and pepper.
11. In a large ovenproof sauté pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Sear
the chicken, skin side down, for about 6 minutes, or until the skin is golden brown and crisp. You may have to
do this in batches, depending on the size of the pan.
12. When the skin is completely brown, put the whole pan in the oven, with skin side down.
13. Meanwhile, put 1 tablespoon of oil in a sauté pan and set the pan over high heat. Add the garlic and cook
for about 2 minutes, stirring to prevent burning. Add the cherry peppers, chicken stock, wine, and lemon
juice.
14. Bring the liquid to a boil and cook for 5 to 6 minutes, or until reduced by two-thirds. Season to taste with
salt and pepper. When the chicken is cooked, remove it from the pan and deglaze with the sauce, scraping the
pan to remove any browned bits. Add the butter to the sauce, and return the roasted chicken, skin side up,
and any accumulated juices to the sauté pan. Maneuver the chicken in the pan to keep as much of the skin as
possible out of the sauce to keep it crispy and cook for about 2 minutes longer. Taste and add more lemon
juice if necessary.
15. Put 4 potato slices on each of 4 serving plates. Put a half chicken next to the potatoes and then spoon
about 1/4 cup of the sauce over the chicken, with 4 cherry pepper halves in each serving. Serve immediately.
Chicken Paillards with Pancetta and Sage

Fresh sage and delicious pancetta create a wonderfully flavorful chicken dish perfect for a family
dinner or casual meal with friends. The chicken is pan fried and finished with a very nice butter
wine sauce. Add a mixed salad and crusty bread for the complete dining experience.
Recipe reprinted with permission from In My Kitchen by Ted Allen (Clarkson Potter, 2012)
Compare Prices.
Yield: Serves 4
Ingredients:
 4 boneless, skinless chicken breast halves

 1 large egg, beaten
 12 sage leaves (8 whole, 4 chopped)
 6 thin slices of pancetta
 1 tablespoon unsalted butter
 1 tablespoon all-purpose flour
 1/2 teaspoon thyme leaves
 1 cup chicken stock, preferably homemade, or low-sodium store-bought
Preparation:
Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and pepper, and
flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of egged chicken, then cover
with pancetta (about 1 ½ slices per breast), and press again. Refrigerate for 15 minutes.
Heat a large saute pan over medium-high heat for about 5 minutes. When the pan is hot, add the
olive oil and the chicken, pancetta side down. Cook until golden brown, about 3 minutes. Flip the
chicken, and cook until cooked through, 2 to 3 minutes. Transfer to a warm plate and cover with
foil.
Add the butter to the pan, reduce the heat to medium, and cook the shallot until soft, 3 minutes.
Add the flour, stir, and cook for another 2 minutes. Add the thyme and wine, and deglaze,
scraping up the brown bits; simmer for 3 minutes. Add the stock and chopped sage, and simmer
until thickened, a few minutes. Serve the chicken on a pool of the sauce.
Salt and Herb-Crusted Prime Rib with Red Wine Sauce
Prime Rib is a very delicious and tender cut of meat. When considering the size of prime rib you will need, figure
that each rib will feed two people. If serving 5 or 6 people, purchase a 3 rib roast. If serving 7 or 8 people,
purchase a 4 rib roast. If you have a lot of guest, it's better to choose two smaller roasts rather than one large
one. A smaller prime rib cooks more evenly than a big one. But, do not choose a roast smaller than 3 lbs. as this
will be hard to properly cook unless you want all of it well done. Select a prime rib roast that has a lot of marbling,
which is the visible fat running throughout the meat. The more marbling there is in the meat the more moist and
flavorful it will be when cooked.
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: Serves 4 to 8 guests.
Ingredients:
 1 large shallot, coarsely chopped

 6 garlic cloves, quartered
 1/4 cup fresh rosemary
 2 tablespoons fresh oregano
 2 tablespoons fresh thyme
 3 teaspoons pepper
 1 teaspoon salt
 1 bone-in beef rib roast (4 to 6 pounds)
 1 cup coarse sea salt
 For the Wine Sauce


 Extra-virgin olive oil
 1 medium carrot, roughly chopped
 2 ribs celery, roughly chopped
 1 medium yellow onion, roughly chopped
 5 medium garlic cloves, crushed
 2 tablespoons tomato paste
 3 cups beef broth
 1 cup dry red wine
 2 bay leaves
 1 tablespoon finely chopped fresh rosemary leaves

 Kosher salt and black pepper
Preparation:
Preheat oven to 450°F. You can also use a grill with the lid closed.Use indirect heat with the hot coals pushed to
one side so no flames or direct heat touch the bottom of the roast.
Place the first five ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt;
cover and process until blended. Rub liberally over roast. Add a small of water to the course sea salt so it sticks
together a little. Pat the course salt onto the fatty side of the rib roast and onto the ends. Place on a rack in a large
roasting pan. Add a small of water to the course sea salt so it sticks together a little. Pat the course salt onto the
fatty side of the rib roast and onto the ends.
Place roast in oven and bake for 15 minutes on high heat. Turn temperature down to 350° and continue to roast
for 1-3/4 to 2-1/4 hours or until the internal temperature reaches 120° to 125°. Remove from oven and knock off
the course salt on the fatty side and ends. Place roast on a serving platter to rest, lightly covered with aluminum
foil. Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130°F.
internal temperature (medium rare) at 15 to 20 minutes (longer for medium, 145°; medium-well, 155°; well-done,
160°).
Make the Wine Sauce
While the roast is cooking, you can prepare the wine sauce. In a large saucepan over high heat, warm 2
tablespoons oil. Add the carrot, celery, and onion and cook until the vegetables begin to brown, 6 to 8 minutes,
stirring occasionally. Add the garlic and cook for about 2 minutes, stirring occasionally. Reduce the heat to
medium, add the tomato paste and cook for about 2 minutes, stirring occasionally. Add the broth, wine, vinegar,
bay leaves, rosemary, and 1/2 teaspoon of pepper. Mix well. Bring to a boil over high heat and then reduce the
heat and let simmer for 45 minutes.
Strain the sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
Continue to simmer until about 3/4 cup of liquid remains, about 45 minutes. Add the butter 1 tablespoon at a time,
whisking to help melt each piece into the sauce. Season with salt and pepper. Remove the sauce from the heat.
Serve the prime rib with the wine sauce. Cut the meat, slicing parallel to the bone.
Poached eggs “burgundy style” Print this page

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About this recipe
To mark Julia Child’s 100th birthday on August 15th, Le Cordon

Bleu has adapted the recipe for ‘Oeufs à la Bourguignonne’, also
known as “Oeufs en meurette”, eggs poached in red wine
accompanied by a garnish of onions, button mushrooms and
lardons. Child’s life was highlighted in the film ‘Julie & Julia’,
based on the book by Julie Powell who blogged about cooking
Child’s recipes.
Serves: 4
In this recipe:
Ingredients
Principal ingredients
4 extra fresh eggs
450 ml brown veal stock
450 ml red wine such as Beaujolais
1 bouquet garni
1 garlic clove, chopped
1 shallot, finely chopped
salt, freshly ground pepper
Beurre manié
20 g butter, softened
20 g flour
15 g red currant jelly (optional)

20 g butter
Garnish
12 pearl onions
sugar
25 g butter
salt
12 button mushrooms
25 g butter
100 g smoked slab bacon, cut into lardons
oil
Croûtons
4 slices sandwich bread
butter, clarified
Decoration
parsley leaves
Return to top
Method
1. Remove the eggs from refrigerator and bring to room
temperature.
2. Bring the stock and wine to a simmer in a shallow pan.
Break the eggs one at a time into a ramekin or small bowl
and gently slip into the poaching liquid. Poach until the
white solidifies but remains soft. Remove the eggs to an
ovenproof dish, add a little poaching liquid, and set aside.
3. Add the bouquet garni, garlic and shallot to the poaching
liquid. Cook until reduced by half, to form the base for the
red wine sauce. Season.
4. Beurre manié: Blend the butter and flour to a smooth
paste. Whisk into the sauce base piece by piece, until
incorporated. Continue whisking until the sauce coats the
back of a spoon. Strain through a china cap sieve. Beat in
the optional red currant jelly for color and flavor and
correct seasoning.
5. Garnish: Place the pearl onions in a sauté pan large
enough to hold them in a single layer. Pour in enough cold
water so that the onions are two-thirds immersed. Add the
sugar and butter and season with salt. Cover with a
parchment paper lid and cook over low heat until all the
water has evaporated and the sugar and butter mixture
has begun to caramelize. Roll the onions in the resulting
syrup to produce a brown glaze and evenly coat. Sauté
the button mushrooms in butter until golden brown. Blanch
the lardons, drain and sauté in oil until golden brown.
Combine brown glazed onions, mushrooms and lardons
and keep warm.
6. Croûtons: Cut out 5 to 6 cm rounds from the bread slices
and quickly color in clarified butter
7. About 5 minutes before serving, set the oven proof dish
containing the poached eggs over simmering water (bain-
marie) to reheat. Reheat the red wine sauce to a simmer.
Remove from the heat, stir in the butter.
8. To serve: Place an egg on each croûton and arrange on

serving plates. Surround with the garnish, spoon around
the red wine sauce. Decorate with parsley and serve.
Spinach Soufflé Recipe

This spinach souffle recipe is a wonderful way to use up the fresh harvest at the farmers'
market. It’s a lovely, easy preparation that can be served as a side dish or a light main
course. If you want to get really creative, bake up the spinach-egg mixture in tiny ramekins
for an unexpected appetizer. However you serve it, this souffle is likely to be a delicious
winner and instant classic in your household.
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food newsletter here and put some flair into your everyday kitchen.

Ingredients:
 1 1/2 tablespoons plus 4 tablespoons softened butter, divided

 3 tablespoons grated Parmesan cheese
 1 lb. spinach, stemmed and chopped
 2 tablespoons all-purpose flour
 ½ teaspoon salt
 1 cup whole milk
 1/8 teaspoon grated nutmeg
 3 eggs, separated
Preparation:
How to make spinach souffle:
Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened
butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish.
In a large saucepan, sauté the spinach until it wilts and the juices have evaporated. Preheat
the oven to 375F. In a separate medium saucepan, melt the remaining butter over medium
heat and stir in the flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add
the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the
mixture thickens. Add the spinach and continue cooking over medium heat for 1 minute.
Season the mixture with black pepper and nutmeg.
Whisk ½ cup of the hot spinach into the egg yolks, and then add the egg yolk mixture back
into the hot spinach, stirring to completely incorporate. Beat the egg whites on high speed
until stiff peaks form. Stir one-third of the egg whites into the spinach, and then fold the
remaining egg whites into the mixture. Spoon it into the prepared dish and bake for 30
minutes, until the soufflé is puffed up and cooked through.
Pork Medallions and Caramelized Onions and Apples Recipe

Savory, a little sweet, and very filling, this pork medallions with caramelized onions and
apples recipe is diet-friendly and delicious. This easy to make pork with apples and onions
dish isn't enlivened with fat and heavy cream, but with liberal doses of healthy seasonings
and fiber-rich onions and apples.

Ingredients:
 1 pound pork tenderloin, fat trimmed

 2 tablespoons apple cider vinegar
 3/4 teaspoon rubbed sage (substitute dried thyme or rosemary)
 1 tablespoon light olive oil
 1 large onion, cut into medium strips
 2 apples, peeled, cored , cut into wedges
 Scant pinch of ground cloves
Preparation:
Slice the pork crosswise into 4 medallions. Place the pork medallions in a small glass dish
and pour the apple cider vinegar over the meat. Allow the pork to marinate in the vinegar
for 10 minutes, turning the meat over halfway through the marinating time.
Pat the pork dry on both sides and sprinkle all the surfaces with the sage, salt, and black
pepper. Heat the butter and oil together in a large skillet set over high heat. Add the
medallions to the pan and allow them to cook, without moving them at all, for 4 minutes.
Carefully flip them over, and allow them to cook, without moving them, for an additional 4
minutes.
Check the pork medallions for doneness, and continue cooking them for an additional 1 to 2
minutes if they appear too pink in the center. Remove the cooked pork medallions to a plate
and cover them loosely with foil to keep them warm.
Add the onions to the skillet and reduce the heat to medium. Cook the onions, stirring
frequently, for 5 minutes, until they begin to brown. Add the apples and cloves to the skillet
and continue cooking the mixture, stirring occasionally, for an additional 5 minutes, until the
apples have just turned tender.
Arrange the onions and apples on serving plates, slice the pork, if desired, and arrange the
pork over the caramelized onions and apples; serve immediately.
This pork medallions and caramelized onions and apples recipe makes 4 servings.
Lemon Crepes
For an incredibly refreshing and healthy dessert, tuck fresh strawberries into these crepes,
squeeze a bit of lemon juice over them, and dust with powdered sugar.

Ingredients:
 1 cup all-purpose flour

 1/2 cup milk
 2 eggs
 1/2 cup less 1 tablespoon water
 2 tablespoons butter, melted
 1 tablespoon powdered sugar
 2 teaspoons lemon juice
 1 ½ teaspoons lemon zest
Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to
rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons
of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the
crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen
the edges of the crepe, slide the spatula under it, and then gently flip it upside down into
the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat
with the remaining batter.
Pollo Ajo Guidsado- Garlic Chicken

A lovely guisado of juicy chicken and aromatic garlic. This is absolutely delicious served as is, but I also love it
rolled up in a flour tortilla or as a filling for tamales.
Ingredients:
 3 large red chiles, dried

 Hot water for soaking the chiles
 3 tablespoons lard or other cooking oil
 1/4 cup onion, chopped
 8 cloves of garlic,
 2 lbs chicken pieces, with skin and bone (about 6-8 pieces)
 2 cups of chicken stock
 1 lemon
 1/4 cup chopped parsley
 Salt
 Pepper
Preparation:
Using scissors, cut the stem off of each chile and then cut it down the side so you can remove the seeds. Place the
chiles in a bowl and add hot water to cover them.
Heat the oil in a large saucepan that can hold all of the chicken pieces without crowding the pan. Toss in the onion
and begin to cook until they begin to turn translucent. Reduce the heat to medium-low and add in the garlic, cook
for 1-2 minutes. Push the garlic and onion to the sides of the pan, and turn up the heat to medium-high. Place the
chicken pieces into the pan, one at a time, waiting a few moments between each piece. Cook the chicken until the
skin is browned then turn over and brown the other side. You want it to be quite brown, but not burnt. When the
chicken is browned, turn down the heat and let the pan cool down for a minute.
Remove the chiles from the soaking liquid and puree them (you can use a food processor, blender or a stick
blender) or you can chop them up extremely fine. Add the chiles to the stock and then carefully pour the mixture
into the pan. Stand back in case the stock sputters when you put it into the hot pan.
Bring the liquid to a simmer. Let it simmer over low heat for up to an hour or until the chicken is extremely tender.
Remove the chicken from the pan and place it on a platter or a dish with sides to hold the sauce in. To the braising
liquid add the juice of one lemon, 1/4 cup chopped parsley and salt and pepper to taste. The sauce should be
slightly thickened from cooking, but you can continue to cook it over medium heat until it reduces further if you
need too.
Pour the finished sauce over the chicken and serve immediately. You can serve it with chopped onions, cilantro,
chile sauce, chopped chiles and a stack of steaming hot corn or flour tortillas.
Grilled Chimichurri Stuffed Pork Roast
Chimichurri, if you don't know, is an herb mixture that is very flavorful and perfect on top or inside of almost any kind of meat. In this case, a
pork loin roast gets butterflied and rolled up with a great chimichurri, tied tight and slow grilled to perfection. This is a great way to make a
family meal.
Cook Time: 1 hour, 30 minutes
Yield: Serves 4 to 6
Ingredients:
 1 3-pound pork loin roast, deboned

 For Chimichurri:
 1 cup flat leaf parsley
 1 cup cilantro leaves
 1/4 cup fresh oregano
 2 cup olive oil
 2 tablespoons fresh lime juice
 3-4 cloves garlic
 1 teaspoon salt
Preparation:
To prepare chimichurri: Combine all ingredients into a food processor to achieve a rough chop consistency. Do not over blend or puree the
mixture. Set aside 2/3 of the mixture.
Remove any fat from meat and once cleaned, butterfly the roast. (if you have a link for how to do this, then add it here)
Once roast is butterflied, brush with 1/3 cup of chimichurri mixture. Roll up roast, tie off every two inches with string and brush with remaining
mixture.
Preheat grill for medium heat. Place roast onto grill rack and cook for 1 1/2 hours or until meat reaches 145-50 degrees. Be sure to use a drip pan
under the roast to prevent flare-ups. Once meat is cooked, removed from heat , cover with foil and allow to sit to 12 minutes before carving.
President Obama's State Dinner Menu for the Prime Minister of India
Guest Chef Marcus Samuelsson created the State Dinner Menu along with White House Executive Chef Cristeta Comerford and her team. The
menu strives to showcase the best of American cuisine and the White House’s commitment to serving fresh, sustainable and regional food. In
honor of their guest, the Prime Minster of India, attention was also given to the flavors of Indian cuisine. Herbs and lettuces are harvested from
the White House Kitchen Garden.
White House Executive Pastry Chef William Yosses and his team created the desserts. The pears are poached in honey from the White House
Beehive. Desserts will be garnished with mint and lemon verbena grown in the White House Kitchen Garden.
Dinner Menu
Potato and Eggplant Salad

White House Arugula With Onion Seed Vinaigrette
2008 Sauvignon Blanc, Modus Operandi, Napa Valley, California
Red Lentil Soup with Fresh Cheese

2006 Riesling, Brooks “Ara”, Wilamette Valley, Oregon
Roasted Potato Dumplings With Tomato Chutney

Chick Peas and Okra
or
Green Curry Prawns

Caramelized Salsify With Smoked Collard Greens and Coconut Aged Basmati
2007 Granache, Beckmen Vineyards, Santa Ynez, California
Pumpkin Pie Tart
Pear Tatin
Whipped Cream and Caramel Sauce
Sparkling Chardonnay, Thibaut Janisson Brut, Monticello, Virginia
Petits Fours and Coffee

Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Gelees
Chocolate-Dipped Fruit
Salt and Herb-Crusted Prime Rib with Red Wine Sauce
Prime Rib is a very delicious and tender cut of meat. When considering the size of prime rib you will need, figure that each rib will feed two
people. If serving 5 or 6 people, purchase a 3 rib roast. If serving 7 or 8 people, purchase a 4 rib roast. If you have a lot of guest, it's better to
choose two smaller roasts rather than one large one. A smaller prime rib cooks more evenly than a big one. But, do not choose a roast smaller
than 3 lbs. as this will be hard to properly cook unless you want all of it well done. Select a prime rib roast that has a lot of marbling, which is the
visible fat running throughout the meat. The more marbling there is in the meat the more moist and flavorful it will be when cooked.
Cook Time: 2 hours
Yield: Serves 4 to 8 guests.
Ingredients:
 1 large shallot, coarsely chopped

 6 garlic cloves, quartered
 1/4 cup fresh rosemary
 2 tablespoons fresh oregano
 2 tablespoons fresh thyme
 3 teaspoons pepper
 1 teaspoon salt
 1 bone-in beef rib roast (4 to 6 pounds)
 1 cup coarse sea salt
 For the Wine Sauce

 Extra-virgin olive oil
 1 medium carrot, roughly chopped
 2 ribs celery, roughly chopped
 1 medium yellow onion, roughly chopped
 5 medium garlic cloves, crushed
 2 tablespoons tomato paste
 3 cups beef broth
 1 cup dry red wine
 2 bay leaves
 1 tablespoon finely chopped fresh rosemary leaves

 Kosher salt and black pepper
Preparation:
Preheat oven to 450°F. You can also use a grill with the lid closed.Use indirect heat with the hot coals pushed to one side so no flames or direct
heat touch the bottom of the roast.
Place the first five ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until
blended. Rub liberally over roast. Add a small of water to the course sea salt so it sticks together a little. Pat the course salt onto the fatty side of
the rib roast and onto the ends. Place on a rack in a large roasting pan. Add a small of water to the course sea salt so it sticks together a little. Pat
the course salt onto the fatty side of the rib roast and onto the ends.
Place roast in oven and bake for 15 minutes on high heat. Turn temperature down to 350° and continue to roast for 1-3/4 to 2-1/4 hours or until
the internal temperature reaches 120° to 125°. Remove from oven and knock off the course salt on the fatty side and ends. Place roast on a
serving platter to rest, lightly covered with aluminum foil. Remember, the rib roast will continue to cook as it sets. The temperature will rise to
125 degrees F. to 130°F. internal temperature (medium rare) at 15 to 20 minutes (longer for medium, 145°; medium-well, 155°; well-done, 160°).
Make the Wine Sauce
While the roast is cooking, you can prepare the wine sauce. In a large saucepan over high heat, warm 2 tablespoons oil. Add the carrot, celery,
and onion and cook until the vegetables begin to brown, 6 to 8 minutes, stirring occasionally. Add the garlic and cook for about 2 minutes,
stirring occasionally. Reduce the heat to medium, add the tomato paste and cook for about 2 minutes, stirring occasionally. Add the broth, wine,
vinegar, bay leaves, rosemary, and 1/2 teaspoon of pepper. Mix well. Bring to a boil over high heat and then reduce the heat and let simmer for 45
minutes.
Strain the sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Continue to simmer until about
3/4 cup of liquid remains, about 45 minutes. Add the butter 1 tablespoon at a time, whisking to help melt each piece into the sauce. Season with
salt and pepper. Remove the sauce from the heat.
Serve the prime rib with the wine sauce. Cut the meat, slicing parallel to the bone.
Clam Risotto with Lemon
This is the perfect meal for a cold day, fresh and simple. Because of the brininess of the clams, you don't need much salt. Cheese is definitely a
no-no but a little butter at the finish adds the proper amount of richness. Serve with your favorite crusty bread.
Reprinted with permission from Ethan Stowell's New Italian Kitchen (Ten Speed Press 2011).
Yield: Makes 4 servings.
Ingredients:
 4 tablespoons extra-virgin olive oil, plus more for drizzling

 6 cloves garlic, thinly sliced
 4 pounds Manila clams
 1 cup white wine
 1 small red onion, minced
 1 cup carnaroli rice
 1 lemon (preferably organic)
Preparation:
In a high-sided sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons of the olive oil. Add 3 cloves of the garlic and sauté for a
minute or two, until soft. Add the clams and wine, cover and steam just until the clams open,2 to 3 minutes. Discard any clams that fail to open.
Strain and reserve the liquid. You should have about 4 cups liquid; if you don’t,add water to make 4 cups.
Place in a saucepan and set over low heat until hot. Put the clams in a heat-proof container and place in the refrigerator until cool enough to
handle.For easy eating, shuck the clams when cool. Discard the shells and reserve the meat. For a fancier presentation, leave the clams as is.
In a large sauté pan over medium heat, heat the remaining 2 tablespoons olive oil. Sauté the remaining 3 cloves garlic and the onion until soft but
not browned, 2 to 3 minutes. Add the rice and stir to coat. Add the reserved liquid, 1 cup at a time, stirring until the liquid is absorbed, 5 to 6
minutes, before the next addition. When finished, the rice should be toothsome but not crunchy. If necessary, continue to add liquid to achieve the
desired consistency. When the rice is just al dente, remove the pan from the heat and fold in the clams and butter until the risotto is glossy.
Divide the risotto among 4 warm plates. Drizzle each plate with olive oil. Grate lemon zest over the top of each plate and serve.
Fried Green Tomato and Grilled Portobello Sandwich
Here's a wonderful Southern sandwich, deeply flavored and just down right delicious: Fried green tomatoes, grilled portobellos, herbs and goat
cheese on crusty sourdough bread.
Reprinted with permission from Tupelo Honey Cafe by Elizabeth Sims with Chef Brian Sonoskus (Andrews McMeel 2011).
Yield: Makes one serving
Ingredients:
 1 cup balsamic vinegar

 1/2 teaspoon dried oregano
 1 tablespoon chopped fresh basil
 1/4 teaspoon sea salt
 1/8 teaspoon freshly ground black pepper
 1 cup olive oil
 2 large portobello mushrooms, stems and gills discarded
 2 teaspoons unsalted butter, at room temperature
 2 slices artisanal sourdough bread
 2 ounces softened goat cheese
 Romaine lettuce
 3 slices Fried Green Tomatoes
 2 tablespoons Basil Roasted Red Pepper Mayonnaise
Preparation:
In a medium bowl, combine the vinegar, oregano, basil, salt, and pepper, whisking to combine. Slowly drizzle in the olive oil, whisking the whole
time until the vinaigrette is thoroughly blended. Add the mushrooms to the bowl and toss with the vinaigrette marinade. Cover and let rest for 1
hour at room temperature. Drain the mushrooms.
Heat your grill to medium and grill the mushrooms for 2 to 3 minutes on each side, until tender. Lightly butter the bread slices and place butter
down in a skillet over medium heat until grilled and lightly browned.
Assemble the sandwich by spreading the goat cheese on 1 slice of bread and layering the lettuce, fried green tomatoes, portobellos, mayonnaise,
more lettuce, and the remaining bread slice.
Cherry Tomato, Mozzarella, and Zucchini Pie
This delicious savory pie is bursting with flavor. Fresh cherry tomatoes, Parmesan and fresh mozzarella, zucchini and basil make this dish a
delightful summer treat for your guests. The crust is nothing fancy but laid in rustic style like a galette.
Reprinted with permission from Martha Stewart's New Pies and Tarts (Clarkson Potter 2011).
Cook Time: 1 hour, 20 minutes
Yield: One 9-inch pie.
Ingredients:
 for the crust
 2 1/4 cups all-purpose flour, plus more for dusting

 1/2 cup finely grated Parmesan cheese
 1 teaspoon coarse salt
 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
 1 large egg yolk, plus 1 large egg yolk, for egg wash
 1/4 to ˙1/2 cup ice water
 1 tablespoon heavy cream, for egg wash
 for the filling

 1 shallot, finely chopped
 1 small zucchini, halved lengthwise and cut crosswise into ˙1/2-inch-thick half-moons
 1 1/2 pounds cherry tomatoes
 1/2 cup grated Parmesan cheese
 4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
 3 tablespoons fresh basil leaves, chopped
 1/4 cup plus 2 tablespoons all-purpose flour
 Coarse salt and freshly ground pepper
Preparation:
1. Make the crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to
combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1
tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.
2. Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3
minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large
bowl.
3. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season
with salt and pepper.
4. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of
dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of
dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.
5. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined
rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve
warm.
Spanish-Style Grilled Cheese with Smoky Paprika Roasted Pepper &

Tomato Topping
Manchego cheese, Serrano ham, sun-dried tomatoes, roasted red peppers, garlic and parsley grilled between thick slices of French bread make
this one incredibly tasty sandwich.
Recipe courtesy of Mezzetta.

Yield: Serves 4.
Ingredients:
 8 (1/2-inch-thick) slices French bread

 3 cups shredded Manchego cheese
 4 oz thinly sliced Serrano ham or prosciutto
 1 cup Mezzetta® Roasted Red Pepper Strips
 1 cup Mezzetta® Sun-Dried Tomatoes in Olive Oil
 1 T. sherry vinegar
 2 t. smoked paprika
 2 t. Mezzetta® Extra Virgin Olive Oil
 1 T. Mezzetta® Crushed Garlic
 3 T. chopped flat-leaf parsley or cilantro
Preparation:
Topping:
Drain Roasted Red Pepper Strips. In a blender combine Sundried Tomatoes, including oil from the jar, and all additional topping ingredients.
Purée until smooth.
Sandwiches:
Spread 8 slices of bread with Smoky Paprika Roasted Pepper & Tomato Topping. Sprinkle 4 slices of bread with half the cheese. Layer each
sandwich with 1 ounce of the ham. Top with the remaining cheese. Cover with a second piece of bread and press together.
Brush sandwiches with Mezzetta Extra Virgin Olive Oil and heat in a panini press or skillet until lightly browned on both sides and cheese has
melted.
Serve hot.
Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

Here is a wonderful summertime recipes for grilling juicy flavorful pork chops that have been brined overnight and served with grilled fresh
peaches. Grilling the peaches brings out the flavor by caramelizing the natural sugar. Baste them with butter, honey, and bourbon as they grill to
make them shiny and even more flavorful.
Reprinted with permission from Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher. (Andrews McMeel
2010).
Prep Time: 24 hours
Yield: Serves 4
Ingredients:
 * * * * For the Brine * * * *

 1 1⁄2 quarts water
 6 tablespoons kosher or sea salt
 1 teaspoon coarsely cracked black pepper
 Handful of fresh thyme sprigs
 2 cloves garlic, peeled and smashed
 4 bone-in pork loin chops, about 3⁄4 inch thick

 2 tablespoons bourbon
 2 teaspoons honey
 2 large freestone peaches, such as O'Henry or Elberta, halved and pitted
Preparation:
1. Make the brine: In a medium saucepan, combine the water, salt, pepper, thyme, and garlic. Bring to a boil over high heat, stirring to
dissolve the salt. Set aside until completely cool.
2. Put the pork chops in a nonreactive container that holds them snugly in a single layer. Add the brine, which should cover them. Cover
and refrigerate for 24 hours.
3. About 1 hour before cooking, remove the pork chops from the brine and set them on a wire cooling rack at room temperature to dry.
Discard the brine. Prepare a moderate charcoal fire for indirect grilling (page 102) or preheat a gas grill to moderate (375˚F), leaving one
burner unlit for indirect grilling.
4. In a small saucepan, combine the butter, bourbon, and honey. Cook over moderately low heat, stirring until the butter melts and the
honey dissolves. Keep warm.
5. Pat the pork chops with paper towels to remove any remaining surface moisture. Set the chops directly over the coals or flame and
brown both sides, about 3 minutes per side. Then transfer to indirect heat, cover the grill, and cook until the pork chops offer some
resistance to the touch but are still springy, not firm, about 4 minutes longer. On an instant-read thermometer, the internal temperature
should measure about 150˚F for medium.
6. Once the pork chops have been moved to indirect heat, grill the peaches. Brush them all over with the butter-honey mixture and place
cut side down directly over the coals or flame. Cook until the peaches are lightly charred, then turn, baste again, and cook just until they are
tender and juicy. The pork chops and peaches should be done at roughly the same time, but if not, move whichever is done first to a cooler
area of the grill. Serve each pork chop alongside half a grilled peach.
Spicy Tomato and Lobster Linguine

This is a very simple recipe for using lobster in a pasta dish. Very delicious, your guests will never know how easy it is to make.
Reprinted with permission from Simply Shellfish by Leslie Pendleton (Harper Collins 2006).
Ingredients:

 Two 14.5-ounce cans diced tomatoes with jalapeños
 1 cup whole, pitted black California olives
 Two 1 1/4-pound live Maine lobsters
 1/2 pound linguine or spaghetti
 2 tablespoons chopped fresh tarragon, basil, or parsley
Preparation:
In a pot large enough to hold the lobsters, cook the garlic in the oil over moderate heat until it begins to turn golden. Add the tomatoes and olives,
and bring to a boil. Add the lobsters, cover tightly, and cook them at a gentle boil for 15 minutes. Transfer the lobsters to a cutting board.
In a pot of boiling salted water, boil the linguine until just tender and drain well. Add the pasta to the tomato sauce and toss well.
Split the lobster tails, remove and slice the meat. Divide the pasta among plates and top with the lobster meat. Crack the lobster claws and
knuckles, and divide them among the plates. Sprinkle each dish with some of the tarragon. Serve immediately.
Chicken Salad on Croissant
Chicken salad is classic and there are a multitude of creative ways to make it. I love this version for its depth of flavor from the spices used and
all the tasty things stuffed inside: pumpkin seeds, candied walnuts, dried cranberries, orange zest and coriander to name a few.
Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (Andrews McMeel
2009).
Ingredients:
 ½ cup mayonnaise, plus additional for spreading

 1 teaspoon ground coriander
 1 teaspoon dried orange zest
 ¼ teaspoon salt
 ¼ teaspoon freshly ground black pepper
 2 cups diced cooked chicken
 ½ cup Candied Walnuts
 ½ cup sweetened dried cranberries
 ¼ cup finely diced yellow bell pepper
 ¼ cup finely diced celery
 2 tablespoons shelled sunflower or pumpkin seeds, preferably roasted and salted
 4 croissants, halved horizontally
Preparation:
Whisk together the mayonnaise, coriander, orange zest, salt, and pepper in a medium bowl. Stir in the chicken, walnuts, cranberries, bell pepper,
celery, onion, and seeds and gently toss the salad until evenly coated. Spread additional mayonnaise on the croissant halves if desired. Evenly
divide the chicken salad between the four croissants and serve.
Orange & Maple Roasted Turkey
Here is a simple recipe for roast turkey that creates a flavorful and moist turkey using oranges, maple syrup and lots of herbs. Brining the turkey
is an important step in creating a really moist turkey.
Recipe courtesy of Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio.
Cook Time: 3 hours
Ingredients:
 1 12-pound WHOLE TURKEY, fresh or thawed
 * * * * Brine * * * *
 1/2 Cup sugar
 1/4 Cup salt
 10 black peppercorns, whole
 1 Medium orange, peeled and juiced
 1 Gallon cold water
 * * * * Turkey Prep * * * *
 2 bay leaves
 2 Sprigs fresh rosemary
 4 Sprigs fresh thyme
 2 Medium carrots, peeled, cut into 2-inch pieces
 2 Medium white onions, peeled, cut into 2-inch pieces
 2 celery ribs, peeled, cut into 2-inch pieces
 * * * * Cooking Procedure * * * *
 1 Pound unsalted butter, softened
 2 Medium oranges, juiced
 1-1/2 Teaspoons salt
 1/4 Teaspoon pepper
 1/2 Cup maple syrup
 1 Tablespoon fresh rosemary, chopped
 1/2 Tablespoon fresh thyme, chopped
 2 Cloves garlic, finely chopped
Preparation:
Brine the turkey:
1. Combine the sugar, salt, peppercorns, orange and cold water in large pot and simmer over low heat for 1-1/2 hours.
2. Chill brine in ice bath until cold.
3. Place whole turkey into container such as a 5-gallon bucket.
4. Pour chilled brine over top to submerge. Cover.
5. Marinate for 24 hours in the refrigerator.
6. Remove turkey from brine, drain excess liquid.
Prep the turkey:
Place herbs and vegetables in body cavity and secure.
Roast the turkey:
1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.
2. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed.
3. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F oven or on a
rotisserie.
4. If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170
degrees F in the breast and 180 degrees F in the thigh.
5. If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance.
Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a
covered rotisserie.
6. If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the
internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh (about 3 hours).
7. Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and
garnish with oranges.
Lolly’s Roast Chicken with Sage Stuffing
Here is a delicious recipe for roast chicken that is perfect for a family dinner or add a side of cranberry sauce and you have a great holiday meal.
Reprinted with permission from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur by Romney Steele.
Cook Time: 1 hour
Ingredients:
 * * * * Stuffing * * * *
 1½ large onions, chopped
 4 ribs celery, chopped
 2 tablespoons chopped fresh sage, or 2 teaspoons dried
 4–5 cups croutons, preferably sourdough
 ¼–½ cup chicken broth (optional)
 Salt and freshly ground pepper
 * * * * Chicken * * * *
 1 (4–5 pound) roasting chicken, split, backbone removed
 2–3 tablespoons butter, softened
 Paprika
 Chopped fresh sage
Preparation:
Preheat the oven to 450°F. To make the stuffing, melt the butter in a large, heavy skillet over medium-high. Add the onion, celery, and sage, and
sauté until very soft. Add half the croutons, stir well, and then add the remaining croutons. Remove from the heat. Stir in the broth if needed, and
season with salt and pepper. Cover and let sit for 10 minutes. Stir again to distribute the moisture evenly and cover again. When ready to use,
transfer the stuffing to a baking dish or large cast-iron skillet that holds both chicken halves.
To make the chicken, rinse the chicken with cold water and pat it dry. Rub softened butter all over the chicken and under its skin. Season all over
with salt and pepper. Place the chicken on top of the stuffing and sprinkle with the paprika and the sage. Roast for 15 minutes, then reduce the
heat to 375°F. Continue roasting for about 45 minutes, or until the chicken is golden-brown and the juices run clear when the meatiest part of the
thigh is pricked with a fork. Cover with foil if the chicken is browning too quickly. When ready, serve the chicken directly from the baking dish
set on a hot plate at the center of the table, or transfer the chicken to a cutting board and cut into pieces, then place the chicken on a platter with
the stuffing. If roasting a whole bird, allow it to rest 10 to 15 minutes before carving.
Balsamic Roasted Vegetables Recipe
The tangy, deep flavor of aged vinegar is a wonderful way to enhance a simple side dish, like this balsamic roasted
vegetables recipe. Serve it with roasted poultry or meat for a flavorful, economical meal.
Ingredients:
 4 cups cubed red potatoes, unpeeled

 2 cups baby carrots
 1 large red onion, sliced into 1/4-wide strips
 2 tablespoons balsamic vinegar
 4 teaspoons olive oil
 1 clove garlic, crushed and finely chopped
 1 teaspoon dried thyme
 1 teaspoon dried crushed rosemary
 1 teaspoon rubbed sage
 1 cup sliced green beans
Preparation:
How to make balsamic roasted vegetables:
Heat the oven to 400F. Toss the prepared potatoes, carrots, and onions with the balsamic vinegar, olive oil, garlic,
and herbs. Arrange the vegetables in a lightly oiled, large roasting pan. Roast the prepared vegetables for 35,
stirring every 10 minutes.
Add the cut green beans to the pan and roast the vegetables for an additional 10 minutes. Arrange the roasted
vegetables on a serving platter and season them with salt and pepper.
This balsamic roasted vegetables recipe makes 6 servings.
Chicken Breasts Marengo
Chicken Marengo Recipe
Legend has it that Napoleon Bonaparte's chef created this dish following the battle of Marengo in 1800. Napoleon
was a tough boss, so if it was good enough for him, you know it must be pretty good.
The dish traditionally includes black olives, but I've specified kalamata olives, as they're my favorite. You can use
any black olives you like, though.
Ingredients:
 4 chicken breast filets, boneless & skinless

 2 Tbsp extra virgin olive oil
 2 Tbsp unsalted butter
 1 medium onion, peeled and sliced
 1 cup grape tomatoes (or cherry tomatoes), sliced into halves or thirds
 1 cup dry white wine
 ½ cup Kalamata olives (or other black olives), pitted and chopped
 ¼ cup fresh thyme leaves, stripped from their stems
 Kosher salt, to taste
 Freshly ground black pepper, to taste
Preparation:
1. Season chicken breasts with Kosher salt and freshly ground black pepper.
2. Heat a heavy-bottomed sauté pan over medium-high. Add olive oil and heat for another minute. Add
chicken to pan and cook 2-3 minutes on each side until the breasts are lightly browned. Remove chicken from
skillet and set aside.
3. Add some butter to the pan and heat until it foams. Then add the onions and cook until translucent, about
2 minutes. Add wine and bring mixture to a boil. Return the chicken to the pan and add the tomato wedges.
Cover and reduce heat. Simmer 10 minutes or until chicken is tender and cooked through.
4. Remove chicken and plate it. Add the chopped olives and thyme to the pan and cook for another minute,
then top the chicken with the sauce and serve immediately.
Chicken Piccata
Chicken Piccata is a classic Italian dish that makes cooking chicken nearly foolproof. Slicing and then flattening the
breasts into fast-cooking cutlets (thin slices that are dredged in flour, also called escalopesor scallopini) virtually
eliminates the chances of serving undercooked chicken, while also helping ensure you don't overcook it, because
once it's browned, it's done. The simple, tangy sauce is pretty heavenly, too!
This recipe calls for sweet onions, some of the more common varietes of which include the Vidalia (from Georgia),
Imperial (from California), Walla Walla (from Washington) and Maui (from Hawaii).
Ingredients:
 4 boneless, skinless chicken breast filets, about 4 oz. each

 1 large sweet onion, peeled and chopped
 2 cloves garlic, peeled and crushed
 2 Tbsp olive oil
 ½ cup all-purpose flour
 2 Tbsp butter
 ½ cup dry sherry (see note)
 2 lemons
 2 Tbsp capers
 1 cup chicken stock or broth
 2 Tbsp Italian parsley, finely chopped
 Kosher salt to taste
Preparation:
1. Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very
thin slices from the center (the widest part), and set those aside, too.
2. Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay
another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken
breasts between the layers of plastic wrap until they are about ¼ inch thick.
3. In a shallow baking dish or even a plate, combine the flour and salt.
4. Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for
another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent,
about 3 minutes. Remove the onion and garlic from the pan and set them aside.
5. Add the butter to the pan and let it heat until it turns foamy.
6. Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add
them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove
them from the pan and set aside on a plate, covered with foil, while you make the sauce.
7. Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the
bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or
butter if necessary.
8. Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3
minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the
cooking.
9. With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with
Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately.
Herb Baked Chicken
This tasty baked chicken is coated in soft breadcrumbs and fresh herbs, then baked in the oven.
You can make this baked chicken recipe with a wholecut up chicken, or you could use all thighs or all drumsticks or
whatever. The nice thing about using all the same part is that they'll cook evenly. Drumsticks are great if you
happen to be cooking for kids.
As for the herbs, don't stress if you can't find all of the ones listed below. You can use pretty much any fresh herbs,
although I'd try to stick with soft, leafy herbs as opposed to something like rosemary. You want about ¾ cup of
herbs (after chopping) total.
Cook Time: 1 hour
Marinating Time: 1 hour
Ingredients:
 1 large fryer chicken, cut into 8 pieces (or 8 chicken pieces of your choice)
 2 cups soft breadcrumbs (see note below)
 4 oz. (1 stick) butter, melted
 3 Tbsp. chopped fresh parsley
 3 Tbsp. chopped fresh tarragon
 3 Tbsp. chopped fresh marjoram
 3 Tbsp. chopped fresh chives
 2 cloves garlic, minced
 2 tsp Kosher salt
 ¾ tsp ground black pepper
Preparation:
1. In a shallow dish, combine the melted butter, the garlic, half the salt and half the pepper, and 1 tablespoon
of each of the herbs.
2. Pat the chicken dry with paper towels, then add the chicken to the herb and butter mixture and swish the
pieces around until they're thoroughly coated.
3. Cover the dish and let the chicken marinate in the fridge for at least 45 minutes.
4. In a large bowl, combine the breadcrumbs and the remaining herbs and seasonings and set aside. Cover
so that the breadcrumbs don't go stale.
5. When you're ready to bake, preheat the oven to 375°F and take the chicken out of the fridge and let it
stand at room temperature for 15 minutes so that the butter will soften.
6. Working one piece at a time, dredge each piece of chicken in the breadcrumb mixture and then transfer it
to a large baking dish. You can butter the dish first so the chicken doesn't stick. Make sure your baking dish is
big enough so that you don't have to cram the chicken in too tightly. Discard any remaining breadcrumbs.
7. Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the
way through.
Herb-Crusted Grilled Chicken with Warm Honey
Dijon Vinaigrette
This simple herb-crusted grilled chicken recipe is easy to make and really highlights the summery flavors of the
Herbes de Provence.
Ingredients:
 2 large (8 oz) boneless & skinless chicken breasts

 2 tsp Herbes de Provence
 1 Tbsp extra virgin olive oil
 ¼ cup Honey Dijon Vinaigrette
Preparation:
1. Pat the chicken breasts dry with paper towels, then brush them with olive oil.
2. Season the breasts on both sides with the Herbes de Provence and Kosher salt. Cover and refrigerate for
30 minutes to an hour.
3. Preheat oven to 350°F.
4. Heat a grill pan until it is very hot. Or if cooking on an actual grill, heat it up to about medium.
5. Grill the chicken 3 to 4 minutes per side, until it is golden brown on both sides.
6. Transfer chicken breasts to an oven-safe dish or pan and finish cooking in the oven for around 15 minutes.
When you see a bit of juice flow from the breasts, they're done. You can whisk this juice into the vinaigrette for
more flavor.
7. Remove the chicken from the oven and let it rest, covered in foil, for five minutes while you heat up the
vinaigrette.
8. Heat the vinaigrette over medium heat in a sauté pan until it is slightly warm.
9. Slice the chicken breasts on the bias and serve with the warm vinaigrette.
How to Make Corned Beef
Curing your own corned beef at home is easier than you might think. It basically involves soaking a brisket of
beef in a brine for several days. You're essentially pickling the meat. If you have a marinade injector (compare
prices) you can pump some brine directly into the meat for even more flavor.
Be sure to check out the ingredients you'll need below.

Difficulty: Easy
Time Required: 5 Days
Here's How:
1. In a gallon of cold water, combine the Kosher salt, Prague powder and sugar. Stir until dissolved.
2. Using a marinade injector, pump about 10 ounces of the brine into the beef brisket. Inject the brine at
various locations evenly spaced around the brisket.
3. Add the pickling spices, garlic, bay leaves and optional chili peppers to the remaining brine liquid.
4. Transfer the brine into a shallow nonreactive (i.e. stainless steel or glass) container and then add the
brisket. You can weigh it down with a dish to keep it submerged. Cover with plastic and refrigerate for 5 days.
5. When you're ready to cook your corned beef, check out this simple corned beef recipe.
What You Need
 A five-pound brisket of beef, with fat trimmed to about ¼ inch.

 1 cup Kosher salt
 1 tsp Prague Powder
 ½ cup sugar
 3 Tbsp pickling spices
 4-5 small dried red chili peppers (optional)
 3 cloves garlic, smashed
 4 bay leaves
 Marinade injector (compare prices)

Tea Smoked Duck - Hunan Smoked Duck
Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that
the duck is seasoned with peppercorns and refrigerated overnight before cooking. Serves 4 to 6.
Cook Time: 3 hours
Total Time: 3 hours
Ingredients:
 1 - 5 pound duck
 2 tablespoons salt
 1 tablespoon Szechuan peppercorns
 Aluminum foil
 1/2 cup black tea leaves
 1/2 cup rice (uncooked)
 1/2 cup brown sugar
 1 tablespoon light soy sauce
 1 tablespoon cornstarch
 Peppercorn Salt (see directions for link to recipe)
 4 cups oil for deep-frying
Preparation:
Clean and wash duck. Dry thoroughly with a paper towel. Rub inside and outside with salt. Sprinkle with
peppercorns. Wrap duck in aluminum foil and place a heavy weight on top. Refrigerate overnight.
Remove foil and place duck on steamer tray. Cover and steam over boiling water 1 1/2 hours.
Line large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar on foil.
Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
Place duck on rack, breast side up. Cover wok and seal tightly to prevent smoke from escaping.
Turn on high heat. Roast tea mixture until it smokes. Smoke duck 10 minutes on high heat. Reduce heat to
moderate. Smoke another 10 minutes. Turn off heat. Leave duck in wok 20 minutes more.
Remove duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with cornstarch.
Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). Remove. Drain on paper towel.
Chop into bite-sized pieces. Serve hot with peppercorn salt and buns. May be prepared in advance or frozen after
step 10. Thaw and refry before serving.
Cucumber Salad
Traditionally, Chinese cucumber salad is made by heating cucumbers in a spicy mixture of sesame oil, chili
peppers, and Szechuan peppercorns. In this quick and easy recipe for cucumber salad, cucumbers are tossed in a
red wine vinegar dressing spiked with minced ginger and chili flakes.
Note: If you find the sesame flavor a little too strong, reduce it to 1 teaspoon.
Ingredients:
 5 pickling cucumbers (about 1 1/4 pounds)

 2 teaspoons salt
 1 tablespoon light Chinese soy sauce
 1 1/2 teaspoons Asian sesame oil
 2 1/2 tablespoons brown sugar
 1 teaspoon minced fresh gingerroot, or to taste
 1/2 teaspoon red pepper flakes, or to taste
Preparation:
1. Cut the ends off the pickling cucumbers. Cut in half, then lengthwise into quarters, and into strips about the
width of French fries.
2. Place the cucumber strips in a colander and sprinkle the salt over. Let the cucumbers sit for 30 minutes. Note: I
find that weighing down the cucumbers during salting so they release more water keeps them crisp and helps
prevent a watery dressing from collecting at the bottom of the bowl. I used 2 resealable plastic bags about 3/4 full
with water; you can also use a saucer. Pat dry with paper towels to remove the excess water.
3. While the cucumbers are desalting, make up the dressing: Whisk together the red wine vinegar, soy sauce,
Asian sesame oil, brown sugar, fresh gingerroot, and red pepper flakes.
4. Lay out the cucumber strips in a dish and pour the dressing over. Cover with plastic wrap and chill the
cucumbers for 4 hours or overnight. Serve the cucumber salad cold. Serves 4
Ginger Chicken - Grilled Ginger Chicken

Chinese rice vinegar and fresh ginger liven up the marinade for this ginger chicken that tastes fantastic whether
grilled or broiled. This recipe is designed to make more marinade than needed – feel free to use the extra marinade
(it does not come into contact with the chicken) as a dressing for a simple salad to serve with the chicken, or,
simply save it to use another time. In either case, be sure to whisk the leftover marinade ingredients again before
using.
Ginger chicken tastes delicious when thinly sliced and served with peanut sauce for dipping.
Ingredients:
 3 (1 1/2 pounds) boneless, skinless chicken breast halves

 1/3 cup Chinese rice vinegar
 1 1/2 tablespoons light soy sauce
 1 tablespoon dark soy sauce
 1 1/2 teaspoons Asian sesame oil
 2 tablespoons minced fresh ginger
 3 teaspoons brown sugar
 1/4 teaspoon chili sauce, or to taste, optional
 Fresh ground black pepper, to taste
Preparation:
1. Rinse the chicken breasts under cold running water and pat dry. With a knife, make a few shallow, crosswise
cuts in each breast to allow the marinade to penetrate.
2. In a medium bowl, whisk together the olive oil and rice vinegar. Whisk in the light and dark soy sauce, sesame
oil, fresh ginger, brown sugar, chili sauce, and and black pepper.
3. Place the chicken breasts and 1/4 cup of the marinade in a large resealable plastic bag. Use the remainder of the
marinade as a dressing for a salad to go with the chicken, or reserve to use another time. Marinate the chicken in
the refrigerator for 2 hours, turning occasionally to make sure the breasts are coated.
4. Remove the chicken breasts from the bag. Discard the marinade used to marinate the chicken.
5. To grill: Preheat the grill. Lay the chicken breasts flat on the cooking surface. Grill the chicken for 15 minutes or
until the chicken is cooked through and the juices run clear when pierced with a knife.
Mashed Sweet Potatoes Recipe

Mashed sweet potatoes are a classic accompaniment for traditional holiday dishes like roasted turkey and chicken.
We use a little bit of cinnamon in this recipe, which gives it some warmth and festiveness. You can also add a tiny
pinch of ground nutmeg or cloves for a bit more spice. But not both — and not too much.
You'll also notice that there are no marshmallows in this recipe. Repeat: No marshmallows! The natural sweet
flavor of the potatoes, the complex spice notes and the rich, creamy butteryness are all this recipe needs.
Ingredients:
 6 medium sweet potatoes

 ½ stick butter
 ½ cup cream
 ½ tsp ground cinnamon
 Pinch of ground cloves or ground nutmeg (optional)
Preparation:
1. Bring a large pot of salted water (the water should taste salty, almost like seawater) to a boil over medium
heat.
2. Peel the sweet potatoes, and cut them in half lengthwise, then cut each half into quarters. Each sweet
potato should end up cut into eight pieces.
3. When the water boils, add the cut sweet potatoes to the water and lower heat to asimmer. Simmer for 15
minutes or until the sweet potatoes can easily be pierced with a knife.
4. Drain the sweet potatoes and return to the pot. Add butter, cream and spices and mash lightly with a
potato masher.
5. Adjust seasoning with Kosher salt and serve right away. Makes 6-8 portions.
Gnocchi Recipe
Gnocchi (pronounced NYO-kee) are fluffy, Italian-style dumplings made of potatoes and flour. You can serve
gnocchi with any of your favorite pasta sauces, or even with a simple sauce of melted butter and grated Parmesan
cheese.
The key to making good gnocchi is to use dry, mealy potatoes like Russets. And we want to keep the potatoes as
dry as possible, which is why it's better to steam them rather than boiling them. (See note below)
Also, here's a list of Sauces for Gnocchi.

Prep Time: 1 hour, 15 minutes
Ingredients:
 2 pounds whole Russet potatoes, peeled and quartered (see note below)
 2 cups all-purpose flour (plus extra flour for dusting)
 Kosher salt for the cooking water.
Preparation:
1. Steam the potatoes in a large soup pot with a steamer insert, or steam basket, for 30 to 40 minutes or
until they can be pierced with a knife.
2. Pass the cooked potatoes through a food mill or potato ricer. We do it this way rather than mashing them
by hand because it's really important to achieve a smooth, uniform texture. And whatever you do, don't put
the potatoes in a food processor as this will make them too gummy.
3. Turn out the cooked potato mixture onto a lightly floured surface, and add about half of the flour. Knead
until you have a sticky mass and keep adding flour a little at a time until the dough is smooth. You won't
necessarily use the whole amount of flour.
4. Cut the dough into smaller sections, and roll each piece into a long cylinder about ½ inch in diameter.
Then cut each cylinder into individual pieces about ¾ inch in length.
5. Fill a large pot with water and generously salt the water with a good handful of Kosher salt. The water
should taste like seawater. Bring the water to a boil.
6. Meanwhile, shape the gnocchi by pressing each piece between your thumb and the tines of a fork, using a
slight rolling motion. One side of the gnocchi should have the imprint of the fork and the other side a small
indentation from your thumb.
7. When the water comes to a boil, drop the gnocchi into the water. In about two minutes, the gnocchi will
float to the surface of the water. Let them cook about fifteen seconds more and then skim them out with a
slotted spoon.
8. Drain the gnocchi well and serve immediately topped with a basic tomato sauce and grated Parmesan
cheese, or with any of your favorite pasta sauces. Here's a list ofSauces for Gnocchi.
Makes 4-6 portions of gnocchi.
Note: You can boil the potatoes for gnocchi, like if for some reason you don't have a steamer basket or colander.
But if you do, boil them whole, and leave the peels on so that they don't absorb a lot of water. Too much
water will make the gnocchi gummy rather than fluffy. Once the potatoes are cooked, let them cool just long
enough so that you can handle them, and then peel and proceed with Step 2 above.
Spinach Frittata with Bacon and Cheddar

A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, bacon and
cheddar cheese. It's perfect for holiday brunches or other special occasions — even dinner.
For this frittata recipe we cook everything in a cast-iron skillet because it can be heated on the stovetop and then
transferred to the oven where the cooking is finished. But any other large skillet that is safe for both stovetop and
oven should be fine. (See note below.)
Ingredients:
 8 eggs
 ½ cup whole milk
 ½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
 8 slices bacon
 ½ large onion, peeled and diced
 1 cup grated cheddar cheese
Preparation:
1. Preheat oven to 450°F.
2. Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan,
drain on paper towels and set aside. When it's cool, roughly chop it into ¼ inch pieces — or just crumble it up.
3. Reserve about 2 Tbsp of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly
translucent.
4. Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute
until the leaves are fully wilted.
5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until
combined. Season to taste with Kosher salt.
6. Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to
distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!
7. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg
begins to set. No stirring!
8. Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake
10 to 15 minutes or until the eggs are fully cooked.
Makes 4 wedge-shaped portions of frittata.
NOTE: If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked
onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this
way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.
How to Glaze a Ham

Glazing a ham is a great way to add flavor, color and texture to a baked ham. It's not hard to do, and you can
make a simple and delicious ham glaze from some very basic ingredients that you probably already have in your
fridge or pantry. In this article we'll talk about how to glaze a ham and we'll offer a few simple recipes for making
your own ham glaze.
First, glazing a ham involves using some sort of sweet ingredient, which is usually combined with some sort of
fruity, tangy or pungent ingredient. These sweet, fruity, pungent flavors really complement the salty flavor of the
ham. Some common ingredients used in making a ham glaze include:
 Jam or preserves
 Brown sugar
 Honey
 Maple syrup
 Fruit juice, cider or soda
 Mustard
 Vinegar
 Cloves, cinnamon, ginger and other spices
The idea in making the glaze is to combine the ingredients into a paste, looking to balance the sweet, tangy and
pungent flavors. Incidentally, it's the caramelization of the sugars in the glaze that actually creates the glazing
effect. Think of the glassy sugar glaze on the top of a crème brûlée, for instance.
When to Glaze the Ham
You want to leave the glaze on the ham long enough for it to caramelize, but not so long that it burns. And sugar
burns quite easily, so you only want to apply the glaze to the ham during the last part of cooking. Otherwise your
glaze will turn into a smoky mess.
For the most part, when we bake a ham, we're simply reheating a ham that's already cooked. Hams of this type
are called ready to eat or ready to serve hams. For that reason, lower temperatures and longer cooking times will
work fine. Temperatures of around 325°F to 350°F are perfect. Because the temperature is so low, we can simply
apply the glaze to the ham about 30 to 60 minutes before the ham is finished cooking.
Applying the Glaze
To apply the glaze to the ham, you can use a heatproof spatula or a pastry brush. When it comes to pastry
brushes, I prefer the silicone kind, because they don't shed their bristles when they get old, but you can use
whatever kind you prefer. A spatula will work for a thicker glaze, as you can simply smear it over the ham. But for
a more liquid glaze you'll need to brush it on.
There are a couple of techniques for glazing the ham. For a larger ham, say 15 pounds or more, you can apply the
glaze in stages. For instance, let's say you mix up a one-cup batch of one of the ham glaze recipes below. You
could apply 1/3 cup of glaze about an hour before the ham is done. Then 20 minutes later you can apply another
1/3 cup, and then the remaining 1/3 cup 15 minutes after that.
For a smaller ham, it's fine to apply the glaze all at once. But here's another tip: You can make your glaze sweeter
and more glossy by brushing the glaze with honey or maple syrup after about 30 minutes. As a matter of fact, if
you want to be really minimalist, honey or maple syrup alone will make a simple but tasty ham glaze.
Cloves: To Stud or Not to Stud
Before we get to the recipes, a note on cloves is in order. Many recipes call for studding a baked ham with whole
cloves. But in the culinary arts, there is a tradition that says that all garnishes should be edible. And no one wants
to crack a tooth biting into a whole clove. So whole cloves are out. Instead, we add a little bit of ground cloves to
the glaze.
Ham Glaze Recipes
Here are a few easy ham glaze recipes for you to experiment with:
Brown Sugar and Orange Juice Glaze

 1¼ cups packed brown sugar
 1½ oz. orange juice
 ½ tsp ground cloves
Combine all the ingredients in a small bowl. Apply to the ham about 30 to 60 minutes before the end of cooking.
Brown Sugar and Mustard Glaze

 1¼ cups packed brown sugar
 1¼ cup country-style Dijon mustard
Pineapple Mustard Glaze

 ½ cup pineapple jam (or peach or apricot jam or preserves)
 ¼ cup Dijon mustard
 ¼ cup packed brown sugar
Mango Salsa
An unusual twist on an old favorite. Tomatoes and cilantro form the base and little bits of sweet mango round out
this unique salsa.
Ingredients:
 1 cups ripe seeded tomatoes, coarsely chopped

 1 cups mango, diced
 1/2 cup finely diced cilantro
 1/2 cup red onion, finely diced
 1 tsp garlic powder
 1/2 teaspoon of salt (use more if needed)
 1 serrano chili, seeded and veins removed, finely diced
Preparation:
Mix all ingredients and refrigerate overnight to enhance flavors. Serve with tortilla chips or on top of carnitas.
Salsa Verde
Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa
verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty
flavor with the underlying tastes of hearty roasted green chiles and onions.
Ingredients:
 12-15 tomatillos, husks removed, quartered

 5 cloves of garlic
 1 medium white or yellow onion, skin removed, coarsely chopped
 1 bunch cilantro
 1 teaspoon salt
 1 teaspoon vegetable oil
 1 jalapeno, seeds removed
 3 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
 1 tablespoon lime juice
Preparation:
Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and
pulse until desired consistency.
Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors
meld.

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