Zucchini and Almond Pasta Salad

from Smitten Kitchen

time 20 minutes

yield 4 servings

category Pasta

cuisine Italian

ingredients

1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced

1 teaspoon salt

1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler

1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)

1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled

5 tablespoons olive oil

Juice of one lemon

Freshly ground black pepper

Further additions, if you wish: 1/2 cup crumbled feta or blue cheese (replacing parmesan), 1/4 red onion, thinly sliced (you can let this marinate in the dressing for a few minutes, to reduce its bite), 1/4 pound fresh arugula or 1/4 cup thinly slivered basil or 1 cup white beans, rinsed and drained

directions

1. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl or in sink. Let drain 20 minutes. If they taste too salty to you, rinse and drain them again.

2. Stir zucchini, parmesan, almonds and pasta together. Whisk together olive oil and lemon juice, seasoning generously with black pepper and salt to taste. Toss with salad and adjust seasonings to taste. Pack up salad and take it with you to the beach.

Avocado Soup

I made this as a side to the grilled lemon chicken and added lemon juice to the soup to compliment the chicken.  Very yummy!

from Mark Bittman

time 10 minutes, plus time to chill

yield 4 servings

category Vegetables, Soup

cuisine American

ingredients

3 or 4 ripe avocados, pitted, peeled, and chopped (about 2 cups)

3 cups milk, preferably whole milk

Salt and cayenne

2 tablespoons freshly squeezed lemon, orange or lime juice, or to taste (optional)

directions

1. Put the chopped avocado in a blender. Add half the milk, a large pinch of salt, and a small pinch of cayenne and process to a purée. Beat in the remaining milk, then chill for up to 6 hours if you have time (press a piece of plastic wrap onto the surface of the soup so it doesn’t discolor).

2. Taste and adjust the seasoning if necessary, add the citrus juice if you’re using it, and serve—in chilled bowls if you want to be precise.

Grilled Lemon Chicken

The original recipe, which you can find here, has a recipe for a satay dip that looks good.  I just made this and had it with avocado soup (blog post to follow)

from Ina Garten

time 35 min

yield 8 to 10 servings

category Chicken

cuisine American

ingredients

3/4 cup freshly squeezed lemon juice (4 lemons)

3/4 cup good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme

2 pounds boneless chicken breasts, halved and skin removed

directions

1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

2. Heat a grill. Grill the chicken breasts for 10 minutes on each side, until cooked through. 

Lasagna Burgers

These were very tasty but also quite messy.  I think using sturdier bread (like the ciabatta roll) will be better than a hamburger bun.

from Rachael Ray

time 30 minutes

yield 4 Servings

category Beef

cuisine American

ingredients

1 1/2 pounds ground beef, pork and veal mix

Salt and pepper

2 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

One 14.5-ounce can Italian crushed tomatoes

1 handful basil leaves, shredded or torn

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 c ricotta cheese

1/4 c Parmesan cheese

4 hamburger or ciabatta rolls

directions

1. In a large bowl, season the meat with plenty of salt and pepper. Form into 4 patties, thinner in the middle for more even cooking. Drizzle with EVOO.

2. In a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and cook until softened, about 5 minutes; add the garlic and cook for 2 minutes more, then stir in the tomatoes and season with salt and pepper. Lower the heat and simmer for 5 minutes; stir in the basil.

3. In large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, until medium-rare, 7 to 8 minutes.

4. While the patties are cooking, in a small saucepan, melt the butter over medium heat; whisk in the flour for 1 minute, then whisk in the milk. Season with salt, pepper and the nutmeg, then cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.

5. Spoon some red sauce on the roll bottoms, then top with the patties. Dollop the cheese sauce on the patties and set the roll tops in place.

notes:

Spicy Marinated Sirloin Tips

You can vary the level of spice by adjusting the amount of Harissa (or Adobo Mole in my case) that you add to the marinade.  I did not find this spicy at all with these amounts.

from Bon Appétit (via epicurious.com)

time 1 hour

yield 4 servings

category Beef

cuisine North African

ingredients

1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed

4 tablespoons extra-virgin olive oil, divided, plus additional for brushing

4 garlic cloves, pressed

2 tablespoons (packed) golden brown sugar

2 tablespoons soy sauce

1 tablespoon fresh thyme leaves

2 teaspoons plus 1 tablespoon harissa sauce (I used Mexican Adobo Mole sauce)

directions

1. Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.

2. Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.

3. Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.

notes: • Harissa = A spicy North African red chile sauce; available in cans and jars at some specialty foods stores and at Middle Eastern markets.

Kitchen Nightmares -- Ali style

So, I tried a new recipe tonight, which, for reasons that will become obvious in a minute, I have chosen not to share with you.

I followed the recipe to a T: cut the chicken breasts in half to make them thin, added fresh sage and freshly grated fontina cheese, rolled them and stuck them with toothpicks.  Then I heated the olive oil and garlic and browned the chicken.  I took the chicken out of the lightly spitting oil and added the required 1/2 c of white wine.  WHAMMO! The next thing I know, I'm hiding in the pantry, wooden stirring spoon in hand as the wine and olive oil mixture EXPLODES on the stove.  I'm not talking spitting here.  I'm talking Mount Vesuvius.  It was bubbling up in the middle and then blowing ALL OVER THE KITCHEN.  I kept thinking that it would be over, but no.  Another wave of wine flew across my path.  Braving the danger, I reached out with my wooden spoon and shoved the erupting pan across the stove, spraying wine mixture in its wake.  The eruption had ceased, but the damage was done.  Wine and olive oil mixture coated my entire kitchen floor, the stove, the microwave, the utensils nicely placed in jars next to the stove, the cabinets next to and above the stove, the counter across the kitchen from the stove, the olive oil bottle that sat (laughing at me, I'm certain) next to the stove.  So, mid recipe, I added the tomato mixture that was called for and grabbed the mop.  I spent the next 30 minutes alternating between the recipe and cleaning the kitchen.

All in all, a lesson was learned here tonight.  When the recipe says "simmer" you need to read carefully, process the word SIMMER and then TURN DOWN THE STOVE.  If not, you too might find yourself hiding in your pantry wondering if you will ever get out but thankful you have a wooden spoon to lick.

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Adapted from Giada De Laurentiis

time 45 min

yield 4 to 6 servings

category Turkey

cuisine American

ingredients

Cooking spray

1/2 cup plain bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped sun-dried tomatoes

2 cloves garlic, minced, optional

2 eggs, at room temperature, lightly beaten

2 tablespoons milk

1/2 cup crumbled feta cheese

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound ground turkey

directions

1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

2. Spray a 9 by 5-inch loaf pan with cooking spray.

3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Spaghetti and Meatballs

Spaghetti and Meatballs

from Tyler Florence

time 1 hr 30 min

yield 4 to 6 servings

category Pasta

cuisine Italian

ingredients

Extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons roughly chopped fresh parsley leaves

1 cup milk

4 thick slices bread, crust removed

1 1/2 pounds ground beef

1 1/2 pounds ground pork

1 large egg

1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Kosher salt and freshly ground black pepper

4 cups good quality tomato sauce

1/2 pound mozzarella cheese, cut into chunks

Leaves from 3 sprigs fresh basil

1 pound spaghetti

directions

1. Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

2. Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

3. Preheat the oven to 350 degrees F.

4. Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

5. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

notes:

Sausages, Broccoli and Ricotta on Ciabatta

 

Sausages, Rabes and Ricotta on Ciabatta

 

Ingredients

1. 2 pounds italian hot or sweet sausages
2. 3 tablespoons extra-virgin olive oil (EVOO), plus more for liberal drizzling
3. 1 large head broccoli rabe or broccolini
4. Sea salt and black pepper
5. 5 cloves garlic, 4 thinly sliced or chopped, 1 halved
6. 1 teaspoon crushed red pepper or hot paprika
7. Freshly grated nutmeg
8. 2 cups fresh ricotta cheese
9. 1/2 cup whole milk
10. 3 tablespoons fresh thyme (several sprigs), finely chopped
11. 1 loaf ciabatta bread, split and halved

Directions

1. Preheat an outdoor grill or a grillpan on the stove. Cook sausages until cooked through and crispy on the outside.
2. Meanwhile, trim the rabes/broccolini up, bring a pot of water to a boil, salt it, add the rabes and cook for 5 minutes. You can also steam them instead of boiling them. While the broccoli rabe is working, in a skillet, heat the 3 tablespoons EVOO over medium heat. Add the sliced garlic and crushed red pepper. Add the rabes to the garlic oil, turn to coat and turn off the heat. Season the broccoli rabe with sea salt and a little nutmeg.
3. In a bowl, combine the ricotta, milk, a liberal drizzle of EVOO, thyme, sea salt and black pepper
4. Char the bread on the grill or toast in the toaster. Drizzle with EVOO and slather with the ricotta mixture. Serve with the sausages and broccoli rabe.

Recipe from Rachael Ray

Ravioli with Brown Butter and Sage from Real SImple; serves 4

 

Ravioli with Brown Butter and Sage

 

Ingredients

1. Ravioli, any flavor that you want; I used mushroom filled ravioli
2. 6 TBSP butter
3. 1/3 cup pine nuts
4. 1/3 cut fresh sage leaves

Directions

1. Cook ravioli according to package directions
2. In a large skillet, melt butter over medium heat
3. Add pine nuts and sage, stirring occasionally until the sage is crisp and the butter and pine nuts are browned but not burned, 6-8 minutes
4. Mix in the ravioli
5. Season with salt and pepper to taste

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Chicken and Arugula Pita Pockets

Chicken and Arugula Pita Pockets

adapted from Giada De Laurentiis

time 20 min

yield 4 servings

category Chicken

cuisine Italien

ingredients

2 whole-wheat pitas, halved and opened (or 4 pita pockets)

1/4 c mayonnaise

1 tsp lemon zest

1/2 cup pesto (regular or arugula -- see notes for recipe)

2 pre-cooked chicken breasts (use rotisserie chicken or left over chicken) diced

8 cherry tomatoes

1 C Arugula or other lettuce

directions

1. Preheat the oven to 300 degrees F.

2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

3. In a large bowl, combine the mayonnaise, lemon zest and Pesto. Stir in the diced chicken.

4. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula/lettuce and serve.

notes: • Arugula Pesto

• 2 cups packed arugula

• 1 clove garlic, peeled and halved

• 1/2 cup olive oil

• 1/2 cup grated Parmesan

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Baked Ziti with Meatballs

Baked Ziti with Meatballs

from Giada De Laurentiis

time 45 min

yield 4 to 6 servings

category Beef

cuisine Italian

ingredients

1/4 cup plain dried bread crumbs

2 large eggs, lightly beaten

2 tablespoons milk

3/4 cup grated Romano

1/4 cup chopped flat-leaf parsley

Salt and freshly ground black pepper

1 pound ground beef

All-purpose flour, for dredging

1 pound ziti

1/4 cup extra-virgin olive oil

5 cups tomato sauce

3 cups whole milk ricotta

2 cups shredded mozzarella

1/2 cup grated Parmesan

directions

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into small meatballs. Roll each meatball in flour to coat, shaking off excess.

3. In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.

4. In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.

5. In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.

6. In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

Chicken Burgers with Garlic-Rosemary Mayonnaise

Chicken Burgers with Garlic-Rosemary Mayonnaise

from Giada De Laurentiis

time 30 min

yield 4 servings

category Chicken

cuisine American

ingredients

Mayonnaise:

1 cup mayonnaise

1/4 cup chopped fresh rosemary leaves

1 clove garlic, minced

Burgers:

1 pound ground chicken

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 sandwich rolls or burger buns

1/4 cup olive oil

1 cup arugula, divided

directions

1. For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

2. For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

3. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

4. To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Roast Chorizo and Charred Chard

Roast Chorizo and Charred Chard

from adapted from Rachel Ray

time 30 minutes

category Sausage

cuisine Spanish

ingredients

1 1/2 pounds Spanish chorizo (or any smoked sausage), cut into thick slices on an angle

1 medium Spanish onion, root end attached, cut into thin wedges

1 cup large Spanish olives

EVOO – Extra Virgin Olive Oil for liberal drizzling, plus 2 tablespoons

3 to 4 cloves garlic, 2 to 3 finely chopped, 1 halved

1 pound chard, stripped and chopped

1 1/2 teaspoons smoked sweet paprika, half a palmful

Freshly grated nutmeg, to taste

1 cup chicken stock

Crusty bread, such as peasant style or baguette, halved and cut into chunks

directions

1. Heat oven to 450°F.

2. Heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender.

3. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes.

4. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic.

5. Serve greens and roast chorizo with crispy bread

notes: • I tried spinach instead of chard (couldn't find chard) and thought the nutmeg was overpowering. David thought it didn't taste like anything.

Penne with Braised Short Ribs

Penne with Braised Short Ribs

from Giada De Laurentiis

time 2 hr 40 min

Level:

yield 4 to 6 servings

category Beef

cuisine Italian

ingredients

4 pounds beef short ribs

Kosher salt and freshly ground black pepper

1/4 cup olive oil

1 large onion, diced

3 cloves garlic, coarsely chopped

5 Roma tomatoes, cut into eighths or 1 pint cherry tomatoes cut into halves

1 cup red wine, such as Cabernet Sauvignon

3 tablespoons Dijon mustard

2 cups low-sodium beef broth

1 pound penne pasta

1/4 cup freshly grated Parmesan

directions

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Chicken with Goat Cheese and Sun Dried Tomato

Chicken with Goat Cheese and Sun Dried Tomato

from Ina Garten (adapted)

time 40 min

yield Serves:

4 to 6 servings

category Chicken

cuisine Italian

ingredients

3 boneless chicken breasts

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet

3 sun-dried tomatoes, julienned

Good olive oil

Kosher salt and freshly ground black pepper

directions

1. Preheat the oven to 375 degrees F.

2. Place the chicken breasts on a sheet pan. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes on top of the chicken breast. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Cover the chicken with tin foil. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Homemade Cranberry Nut Granola

Homemade Cranberry Nut Granola

from Giada De Laurentiis,

time 45 min

yield 4 to 6 servings

category Cereal

cuisine American

ingredients

1/3 cup pumpkin seeds

1/4 cup sunflower seeds

Nonstick cooking spray

1/3 cup maple syrup

2/3 cup packed brown sugar

1/2 cup unsweetened fruit juice (your choice)

1 1/2 teaspoons ground cinnamon

2 cups old fashioned rolled oats

1/2 cup chopped roasted and salted almonds

1/4 teaspoon fine sea salt

1 cup dried cranberries

directions

1. Preheat the oven to 350 degrees F.

2. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

3. Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

4. In a small saucepan, combine the maple syrup, brown sugar, juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

5. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

6. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 20 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

Chocolate Chip Cookies

Chocolate Chip Cookies

from Bobby Flay

time 11 min

yield about 2 dozen cookies, depending upon size

Ingredients

ingredients

2 cups plus 3 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup granulated sugar

1/3 cup dark brown sugar

1/3 cup light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 (5-ounce) block semisweet chocolate, chopped into chunks

1 (5-ounce) block milk chocolate, chopped into chunks

directions

1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.

2. Whisk together the flour, salt and baking soda in a large bowl.

3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.

4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.

5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.

Fusilli alla Caprese

Fusilli alla Caprese

from Giada De Laurentiis

time 20 mins

yield 4 to 6 servings

category Pasta

cuisine Italian

ingredients

1 pound fusilli pasta

3 tablespoons olive oil

2 cloves garlic, minced

3 cups cherry tomatoes, quartered (about 1 1/2 pints)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup packed fresh basil leaves, torn

8 ounces fresh mozzarella, diced (about 1 1/4 cups)

directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

2. In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Scalloped Tomatoes

Scalloped Tomatoes

from Ina Garten (the BC)

time 55 minutes

yield 6 servings

category Vegetables

cuisine Italian

ingredients

Good olive oil

2 cups (1/2-inch diced) bread from a French boule, crusts removed

16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)

1 tablespoon minced garlic (3 cloves)

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup julienned basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

directions

1. Preheat the oven to 350 degrees F.

2. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

4. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Pork Milanese with Creamy Caper and Lemon Sauce

Pork Milanese with Creamy Caper and Lemon Sauce

from Giada De Laurentiis

time 30 Minutes

yield 6-8 servings

category Pork

cuisine Italian

ingredients

2/3 c mascarpone cheese

3 T mayonnaise

1/4 c whole milk

1/4 c capers, drained and chopped

1 lemon, zested

1 T fresh chopped flat-leaf parsley

1/4 t salt

1/4 t pepper

3/4 c all-purpose flour

1/2 t salt, plus more for seasoning

1/2 t pepper, plus more for seasoning

2 large eggs, lightly beaten

1 c seasoned Italian bread crumbs

3 T vegetable oil

6 thin-cut pork chops

directions

1. Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

2. Pork Milanese: Combine the flour, salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, one at a time, first in the flour, then the eggs, then the bread crumbs. Warm the vegetable oil in a large skillet over medium heat. When the oil is hot, place the breaded pork in the pan. Cook until golden and cooked through, about 4-5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

**Chrissy found this and sent it to me***

Rich Zucchini Soup

Rich Zucchini Soup

from Mark Bittman

time 45 minutes

yield 4 servings

category Soup

cuisine American

ingredients

3 TB Extra virgin olive oil

2 TB minced onion

1 TB minced garlic

1/4 short grain rice

1 lb (2 medium) zucchini, grated

Salt (to taste)

Pepper (to taste)

6 c vegetable or chicken stock or water

2 eggs at room temperature

1 TB lemon juice

1/2 c grated parmesan

directions

1. Put the oil in a soup pan over medium-high heat

2. When hot, add the onion and cook, stirring occasionally, until soft

3. Stir in the garlic and cook for another minute or so

4. Add the rice and stir to coat with oil then continue cooking, stirring occasionally, until gragrant (about 2 minutes)

5. Add the zucchini, along with a sprinkle of salt and a few grinds of pepper

6. Stir constantly for a couple of minutes, until the zucchini starts to wilt and release its liquid

7. When the mixture starts to stick to the bottom of the pan, stir in the stock, bring the soup to a boil and reduce the heat so the mixture simmers steadily

8. Cover and cook for 20-30 minutes, until the rice is tender and the vegetables are starting to melt into the soup

9. In a large, heatproof bowl, beat the eggs with a whisk until creamy, then whisk in the lemon juice

10. Take a ladle of broth from the pot (without too many vegetables) and slowly add the broth to the eggs, a few drops at a time a first, whisking continuously so that the eggs don't curdle

11. Repeat once or twice more, until the egg mixture is thick, smooth, and very warm

12. Make sure the soup is not boiling, but bubbling gently

13. Slowly add the egg mixture, sitrring constantly.

14. Taste and adjust the seasoning

15. Serve immediately, garnished with parmesan

notes: • The purpose of the eggs is to thicken the soup, not be seen or tasted.

• You can also use other types of squash, corn, shredded cabbage, thinly sliced leeks, grated carrots, or grated sweet potatoes

Pasta with Fast Sausage Ragu

Pasta with Fast Sausage Ragu

from Mark Bittman

time 30 mins

yield 4-6 servings

category Pasta

cuisine Italian

ingredients

Salt and Pepper to taste

1 TB Extra virgin olive oil

1 medium chopped onion

1/2 lb Italian sausage or Chorizo, removed from casing

1/2 c milk

1/2 c tomato sauce (leftover pasta sauce, eg)

1 lb pasta

Freshly grated Parmesan

directions

1. Bring pot of water to a boil and add salt. Cook pasta.

2. Put oil in deep skillet and turn heat to medium

3. Let oil warm up then add onion

4. Cook, stirring occasionally, until onion softens (about 5 mins)

5. Add sausage in bits and turn heat to medium-high

6. Cook, stirring occasionally, until sausage is nicely browned (about 5-10 mins)

7. Add milk and tomato sauce, along with salt and pepper to taste

8. Stir to blend and simmer for about 5 minutes or until thick but not dry

9. Add pasta and some parmesan (to taste) to skillet with sausage ragu

10. Serve warm and grate additional parmesan on top

notes: • You can also use 1 c milk and 1/4 c tomato paste

 

Creamy ravioli with pesto

 

Ingredients

1. Ravioli for 4, any flavor that appeals to you
2. 1 cup heavy cream
3. 1/4 cup pesto
4. 1/4 cup grated parmesan

Directions

1. Cook ravioli according to directions
2. Whisk together cream and pesto, then mix in the cooked ravioli
3. Place in a shallow 2 quart baking dish and sprinkle with grated parmesan
4. Bake at 375 until golden and bubbling, approx 25 minutes

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Kristen's Butternut Squash Risotto

 

Ingredients

1. 2 cups butternut squash
2. 4 tbs butter
3. olive oil
4. salt
5. pepper
6. 1 1/2 c arborio rice
7. 4 c low sodium chicken stock
8. 3/4 c grated parmesan

Directions

1. Chop squash into cubes and toss with salt, pepper and olive oil
2. Chop 2 tbs butter into chunks and place on rimmed baking tray with squash
3. Roast at 375 for 45 minutes, tossing frequently
4. Squash is ready when it is tender and slightly browned
5. While squash is cooking, heat 2 tbs of butter in large saucepan.
6. Add rice and cook 3-5 minutes, stirring continuously
7. Slowly add chicken stock to rice, about 1/2 cup at a time, stirring continuously. Let rice completely absorb liquid before adding more
8. Add 1/2 c grated parmesan to risotto and mix well
9. Add squash to risotto
10. Add salt and pepper to taste
11. Put risotto in bowls and top with remaining 1/4 cup grated parmesan

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