OUR FAVORITE RECIPES 2018

OUR FAVORITE RECIPES 2018

CONTRIBUTORS AND TESTERS:

Jan Chernoff, Julie Christensen, Michael Dewees, Judy Gray, Maud Hallin, Anne Halsted, Kathy
and Jeff Lindenbaum, Karen Lonergan, Katy Lonergan, Richard and Marilyn Lonergan, Jeanne
Milligan, Judy O’Shea, Mary Reid, Greg Smith, Nancy Sullivan, Irene Lindbeck Tibbits, Edda
Tusinac, Isabel Wade, and Wells Whitney

EDITORS:
Wells Whitney and Katy Lonergan

COMPILER/ONLINE EDITOR:
Katy Lonergan

ONLINE:
You can find all previous years’ recipes dating back to 1999 on the cookbook blog:
http://annualcookbook.blogspot.com. The blog is searchable! This year’s recipes will be online
by December 15th.

COVER ART: “Vines,” iPhoneography by Anne Halsted

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 OUR FAVORITE RECIPES 2018

SALADS Best Corn Salad Ever…………………………………………………. 1

Garbanzos Italienne…………………………………………………… 2
Garlic Vinaigrette Salad Dressing…………………………….………. 3
Quick Southwest Salad……………………………………………….. 4
Roasted Red Peppers and Cherry Tomatoes and Ricotta…….……….. 5
Shaved Fennel Salad with Croutons and Walnuts...……….…………. 6
Simple Wild Rice and Chicken Salad………………………………… 7
Wedge Salad with Blue Cheese Dressing……………....…………….. 8

SOUPS + SAUCES Budapest Goulash Soup………………………………………………. 9

Creamy Chicken Tortilla Soup……………………………………….. 9
Harissa…………………………………………………………..……. 10
Roasted Cauliflower Soup with Hazelnuts and Bacon……………….. 11
Stone Soup……………………………………………………….…… 12
Summer Gazpacho……………………………………………………. 13
White Fish Chowder………………………………………………….. 14

SIDES Bread Stuffing………………………………………………………… 14

Momofuku Brussels Sprouts…………………………………………. 15
Paella Tomatoes………………………………………………………. 16
Roasted Carrots with Burrata and Salsa Rustica……………………… 16
Sautéed Brussels Sprouts with Sausage………………………………. 17
Turkey Stuffed Sweet Potatoes……………………………………….. 18
Winter Squash Purée………………………………………..………… 19

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 OUR FAVORITE RECIPES 2018

PASTA + RICE BakedOUR FAVORITE

Rigatoni RECIPES
with Bolognese 2018Sauces………………
and Béchamel 19
Meatballs Marsala with Egg Noodles ………………………………... 22
Pappardelle with Pancetta and Peas…………………………………... 23
Yellow Pepper Orzo…………………………………………………... 24

Casual Oven-Roasted Chicken Thighs w/ Lemon, Thyme and

MAINS 24
Rosemary………………………………………………………………
Coq au Vin……………………………………………………………. 25
Fish Gratin with Parmesan and Basil…………………………………. 27
Harissa Chicken Thighs and Shallots…………………………………. 28
Herb Marinated Chicken with Sautéed Kale………………………..… 29
Moroccan-Style Roast Cornish Hens with Vegetables……………….. 30
Sheet Pan Salmon with Crispy Kale………………………………….. 31
Slow-Roasted Salmon………………………………………………… 32
Spicy Chicken Sausage and Chickpea Stew………………………….. 32
Spicy Lamb Meatballs………………………………………………… 33

DESSERTS Crostata di Ricotta (Cheese Pie)……………………………………… 34

Frozen Lemon Torte…………………………………………………... 36
Pecan Tassies…………………………………………………………. 37
Whiskey Ice Box Cake……………………………………………...… 38

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 BEST CORN SALAD EVER
adapted from David Lebovitz
submitted by Judy O’Shea
preparation time: 20 to 30 minutes
serves 6

2 to 3 ears of very fresh corn

2 cups cherry tomatoes
1 ripe avocado
½ cucumber peeled and seeded
1 cup loosely packed chopped fresh basil
Salt and pepper to taste

For the vinaigrette:

2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard (don’t skimp on the mustard)
1 to 2 small shallots peeled and minced (1-2 tablespoons)
1 teaspoon sea or Kosher salt
6 tablespoons extra-virgin olive oil

Shuck the corn and remove it from the cob. DO NOT COOK THE CORN. Remove any stems
and slice the cherry tomatoes in half. Peel and dice the avocado. Peel, seed and cube the
cucumber.

Put the corn kernels, tomatoes, avocado, cucumber, and chopped basil into a serving bowl and
season with freshly ground black pepper.

In a small bowl, whisk together the vinegar, mustard, shallots, salt, and olive oil. Pour the
vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper
if necessary.

The dressed salad can be served right away or in a few hours. (It can be stored in the
refrigerator or at room temperature but should be served room temperature.) It’s best the same
day it’s made.

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 GARBANZOS ITALIENNE
Marjorie Lonergan’s recipes
submitted by Judy Gray
preparation time: 15 minutes
serves 6

1 can garbanzo beans, rinsed and drained

1 can red kidney beans, rinsed and drained
⅓ cup red wine vinegar
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon oregano
3 teaspoons chopped onion
½ cup thinly sliced celery
2 tablespoons dried capers
1 tablespoon chopped parsley
1 small clove garlic, chopped
ground pepper

Combine ingredients. Mix thoroughly and chill in refrigerator for several hours.

This recipe was in a group of loose recipes from my mother’s collection. I have used it many
times for an addition to green salads or an extra bean salad.

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 GARLIC VINAIGRETTE SALAD DRESSING
from Alice Waters
liberal adaptations by Julie Christensen

1 small garlic clove (or ½ small shallot or pinch of red onion, diced)
Salt
2 tablespoons red-wine vinegar (or juice of ½ lime or lemon)
Freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil (or more, to taste)

Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a
towel. Refrigerate until used.

Put a peeled garlic clove (or shallot or onion) and 2 big pinches of salt in a mortar and pound into
a purée, with no chunks remaining. Add the wine vinegar (or lime or lemon juice), grind in
some black pepper, and taste for the balance of salt and vinegar.

Allow to macerate for a few minutes.

Whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively
without being too acidic or oily; adjust the salt, vinegar, or oil as needed.

To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three
quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed;
add more dressing as needed.

This is my go-to dressing and I make a hundred variations – a dash of balsamic, a bit of honey,
herb salt - depending on the season and the ingredients in the salad. Every time I make this
dressing – which is often – I think of Alice Waters saying she loves salads so much she can eat
one for breakfast.

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 QUICK SOUTHWESTERN SALAD
submitted by Julie Christensen
preparation time: 45 minutes
serves 6 to 8

4 chicken thighs, skinless & boneless*

2 teaspoons extra virgin olive oil
1 tablespoon chili powder
2 teaspoon cumin
1½ cups brown rice
1 head romaine lettuce chopped
1 can kidney beans drained and rinsed
2 cups unsalted corn tortilla chips crushed
½ cup Monterey jack cheese shredded
½ cup black olives sliced
1 cup fresh pico de gallo

Preheat oven to 350 degrees F.

Season chicken thighs with chili powder, cumin, a pinch of salt and pepper and the olive oil.
Roast chicken for 25 minutes or until fully cooked. (Or substitute cooked chicken seasoned with
cumin and chili to taste and warmed.) When cooked (or seasoned and warmed) shred or chop the
chicken.

Cook rice according to the instructions on the packaging and let cool.

Add the romaine lettuce to a large bowl with the drained kidney beans, olives, and cheese. Toss
with ½ the pico de gallo and salt and pepper to taste. Add the chicken and crushed tortilla chips
and toss. Add the remaining pico de gallo to the rice and blend.

Serve the salad mixture with a spoonful of rice and pico de gallo on the side.

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 ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
submitted by Mary Reid
preparation time: 1 hour or more
serves 6

4 red bell peppers, halved, seeds and ribs removed

6 oil-packed anchovy fillets finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus ½ cup olive oil
1 pint cherry tomatoes, halved
½ cup fresh ricotta
½ cup pitted small black and/or green olives
Flaky sea salt

Preheat oven to 375 degrees F. Place bell peppers, skin side down, in a shallow baking dish, and
top with anchovies and garlic. Tear ¼ cup basil leaves over the top, season with kosher slat and
black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their
shape and are slightly charred around the edges, 35 to 45 minutes. Let cool.

Meanwhile blend remaining ¼ cup basil leaves and ¼ cup oil in a blender until smooth, season
basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle
with basil oil and season with sea salt and black pepper.

This high-summer salad hits every note on the taste scale – sweet (red peppers), sour (tomato),
salty (ricotta and anchovies), and bitter (olives).

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 SHAVED FENNEL SALAD
from Bon Appétit
submitted by Anne Halsted
preparation time: 30 minutes
serve 6

2 cups coarsely torn or chopped sourdough bread

½ cup walnuts
6 tablespoons extra virgin olive oil, divided, plus more for drizzling
Kosher salt
3 tablespoons sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ teaspoon red pepper flakes
2 fennel bulbs with fronds
¾ cup torn mint leaves
½ lemon
2 ounces Parmesan, shaved

Preheat oven to 400 degrees F. Drizzle bread with 3 tablespoons oil; season with salt. Toss,
squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated.
Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at
different rates). Bake until walnuts are golden brown and croutons are deeply browned and very
crisp, 8 to 10 minutes for walnuts, 12 to 15 minutes for croutons. Let cool, then coarsely chop
walnuts.

Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes
to let garlic mellow and flavor the vinegar. Whisk 3 tablespoons oil into vinegar mixture, then
add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and
let croutons soften slightly, set aside.

Remove stalks and fronds from fennel bulb. Discard fronds and thinly slice stalks. Place in a
large bowl. Cut fennel bulb in half and thinly slice on a mandolin (if you have one, it is much
easier; if not practice your knife skills). Add to same bowl along with mint. Zest lemon half over
salad, then squeeze in juice. Season with salt and toss to combine. Divide reserved crouton
mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with
remaining Parmesan and drizzle with oil.

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 SIMPLE WILD RICE AND CHICKEN SALAD
submitted by Julie Christensen
preparation time: about 1 hour including cooking the rice
serves 4 to 6

2 cups chicken broth, low-sodium

1½ cups wild rice
1 tablespoon butter, unsalted
¼ cup cider vinegar
2 teaspoon Dijon mustard
1 tablespoon agave
1 clove garlic clove minced
2 tablespoons olive oil
1 carrot shredded
2 cups dino kale, shredded
4 tablespoon roasted almonds sliced
2 rotisserie chicken breasts shredded
½ cup dried cranberries or cherries

To cook the rice, add the broth, rice and butter to a pot and bring to a boil. Cover, reduce heat,
simmer according to package directions until the rice is tender and the water has absorbed.
Remove and let cool.

In a small bowl, add the vinegar, Dijon, agave, garlic and olive oil. Season with a pinch of sea
salt and black pepper. Set aside.

In a medium bowl, add the rice, carrots, kale, almonds, and chicken breast. Use tongs to mix.
Add the dressing and mix to combine. Add dried fruit.

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 WEDGE SALAD
from Marguerite Thomas
submitted by Jeanne Milligan
serves approximately 4

1 cup cherry tomatoes

1 small shallot, peeled and diced, approximately 2 tablespoons
2 tablespoons red-wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 thick slices bacon
8 ounces blue cheese, like Roquefort, crumbled
¼ cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste
1 large head iceberg lettuce, the outer leaves removed, cut into 4 wedges
2 tablespoons finely minced chives

Combine the tomatoes, shallots and vinegar in a small a bowl, and sprinkle with salt and black
pepper to taste. Set aside.

Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble
when cool, set aside.

Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the
buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash
and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon
juice or Worcestershire, to taste. Then whisk again and set aside.

Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it.
Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese
and some minced chives.

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 BUDAPEST GOULASH SOUP
from MS Inspire on the Danube River
submitted by Richard and Marilyn Lonergan
preparation time: 4 hours overall, including cooking
serves 8 to 10

1 tablespoon olive oil

1 pound boneless bottom round steak, cut in ¾ inch cubes
4 large onions, finely chopped
3 garlic cloves, minced
1 teaspoon caraway seeds
3 bay leaves
salt and pepper to taste
3 red bell peppers, seeds removed and finely diced
2 carrots, diced finely
2 tablespoons sweet Hungarian paprika
5 small red potatoes, peeled and cut in ½ inch cubes
2 quarts water (more may be needed)
sour cream for decoration

Use large stew pan. Salt and pepper beef cubes and sauté them quickly in olive oil. Set aside
beef.

Then, using same pan, sauté the chopped onion until soft; add garlic and sauté for 1 more minute.
Add sautéed beef back into onion mixture. Add red bell peppers, carrots, paprika, bay leaves,
and water. Cook until the beef gets soft, about 2 ½ hours. You may need to add more water.
Then add the potato cubes and cook for 45 minutes more. Remove bay leaves. Add salt and
pepper to taste. Serve with a touch of sour cream.

This is comfort food! Could be prepared using ground beef instead of beef cubes

CREAMY CHICKEN TORTILLA SOUP

from the Washington Post September 25, 2018
via Richard and Marilyn Lonergan
preparation time less than 35 minutes
serves 2 to 3

1 medium white onion

2 large cloves garlic
1 large boneless, skinless chicken-breast half
Kosher salt and Black pepper
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 to 2 teaspoons Louisiana-style hot sauce, to taste
2 tablespoons golden raisins

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 1 tablespoon roasted/toasted sesame seeds
2½ to 3 cups chicken broth, preferably no-salt-added
Four 6-inch corn tortillas
½ cup half-and-half (optional)
Lime wedges, for serving

Cut the onion into ½-inch dice. Smash and peel the garlic. Place the chicken between two pieces
of plastic wrap; pound to an even thickness of about ½ inch. Discard the wrap and season the
chicken lightly with the salt and pepper.

Heat the oil in a nonstick skillet over medium heat. Once the oil shimmers, add the chicken; sear
it on both sides for a total of 5 to 8 minutes, until just cooked through and lightly browned.
Transfer to a plate to cool.

Add the onion and garlic to the pan; cook for about 5 minutes, until softened and fragrant. Clear
a spot at the center of the pan and add the tomato paste, spreading it a bit. Cook, undisturbed, for
1 minute, then add the hot sauce (to taste), raisins and sesame seeds, stirring to incorporate.

Heat 2½ cups of the broth in a deep pot, over medium heat. Transfer the onion mixture to the pot
of broth, being sure to scrape the pan clean.

Tear the 4 tortillas into several pieces, letting them fall into the pot as you work. Cook for 8
minutes, stirring a few times. The tortillas should be softened/falling apart.
Meanwhile, shred the cooled chicken with your hands or cut it into bite-size chunks.

Reduce the heat to medium-low. Using an immersion blender, purée the soup mixture until
creamy smooth. If it seems too thick, add some or all the remaining ½ cup of broth. Stir in the
half-and-half, if using. Taste, and add more salt, as needed. Once it has just warmed through,
remove from the heat. Divide between or among wide, shallow bowls, then add the shredded
chicken to each portion, mounding it at the center.

Serve with lime wedges, passing more hot sauce at the table.

HARISSA
from Field Kitchen Cooking School
submitted by Anne Halsted
preparation time: 25 minutes
makes about 1½ cups

1 roasted red pepper (from a jar or can)

½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon caraway seeds
1 ½ tablespoons olive oil
1 small red onion, coarsely chopped
3 cloves garlic, chopped

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 1 to 4 hot red chilies such as Fresno, seeded and coarsely chopped (depending on heat desired)
1½ teaspoon tomato paste
2 tablespoons lemon juice
½ teaspoon salt

Rinse the red pepper and roughly chop.

Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds
for 2 minutes. Remove them to a mortar and use a pestle to grind them to a powder.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic and chilies for 10 to
12 minutes, until a dark smoky color and almost caramelized.

Now use a blender or a food processor to blitz together all of the paste ingredients until smooth,
adding a little more oil if needed

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Delicious spicy sauce for meats, chicken, veggies, or whatever you desire.

ROASTED CAULIFLOWER SOUP WITH HAZELNUTS AND BACON

adapted from Mark Filatow of Waterfront Wines in Kelowna, B.C.
via Richard and Marilyn Lonergan
preparation time: about 90 minutes overall
serves 6

½ cup blanched hazelnuts

1 medium head of cauliflower (about 2 pounds), cut into small florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 slices thick-cut bacon (about 4 ounces)
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
⅓ cup dry white wine or water
6 cups low-sodium chicken broth
¾ cup heavy cream
2 bay leaves

Preheat oven to 350 degrees F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until
golden brown, 10 to 12 minutes. Let cool, then coarsely chop.

While the nuts are cooling, increase oven to 400 degrees F. Toss cauliflower and 2 tablespoons of oil
on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned
all over and tender, 30 to 35 minutes.

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Meanwhile, cut bacon crosswise into ½" pieces. Heat a heavy pot over medium and cook bacon,
stirring occasionally, until browned and crisp, 10 to 12 minutes. Transfer to paper towels.

Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are
very soft, 8 to 10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted
cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat,
and simmer until cauliflower is very tender, 20 to 25 minutes. Pluck out bay leaves; discard. Let
mixture cool slightly.

Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season
generously with salt and with pepper to taste.

Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with olive oil.

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

STONE SOUP
adapted from Home Cooking with Kate McDermott
submitted by Julie Christensen
preparation time: about 50 minutes
serves 4 to 6

2 tablespoons extra-virgin olive oil

5 to 7 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1½ teaspoon chopped fresh oregano
2 large tomatoes, cored and coarsely chopped
2 cups peeled, coarsely chopped winter squash, such as butternut
2 to 3 carrots, peeled and coarsely chopped
1 can (15-16 ounce) cannellini beans, drained and rinsed
1 can (15-16 ounce) kidney beans, drained and rinsed
2 quarts reduced sodium chicken broth
1 bunch dinosaur kale, ribs removed, coarsely chopped
1 cup edamame or peas
1 cup elbow macaroni or other small, tube-shaped pasta
1½ tablespoon Sriracha, or to taste
Salt and freshly ground pepper to taste
½ cup grated parmesan cheese, for serving
¼ pound bresaola, pancetta, etc. sliced thin and cut into ribbons, for garnish

In a Dutch oven or large pot, heat olive oil over medium heat. Add garlic and sauté for 30 to 60
seconds. Add the rosemary, oregano, tomatoes, squash, and carrots and sauté for 3 or 4 minutes.
Add the beans to the pot and cover with about 2 quarts chicken stock. Bring to a boil, turn the
heat down, partially cover, and simmer for at least 30 minutes, stirring occasionally.

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Add coarsely chopped kale, peas, and pasta. Continue cooking until the pasta is tender. (Don’t
overcook the pasta!). Add sriracha and season with salt and pepper to taste. Sprinkle with
parmesan to serve.

When Kate says “coarsely chopped” – she means it. This soup benefits from the chunkiness of
the vegetables. Our variations include the sriracha, which I often add to give soups a kick, and
the ribbons of salty, smoked bresaola, in case all these vegetables are just too darn healthy.

SUMMER GAZPACHO
from Bon Appétit’s Best
submitted by Julie Christensen
preparation time: about 30 minutes
serves 4

½ English hothouse cucumber, peeled, seeded

½ large red bell pepper, stemmed, seeded
2 pounds very ripe red tomatoes, preferably heirloom, cut into ½ inch wedges, 3 tablespoons
seeds reserved
½ large shallot, chopped
1 garlic clove, finely grated
2 tablespoons (or more) sherry or red wine vinegar
Flaky sea salt
3 tablespoons olive oil, plus more for drizzling
Quartered cherry tomatoes
chopped chives
grilled or toasted country-style bread (for serving)

Cut 2 inches of the cucumber into ¼ inch pieces and set aside for serving; coarsely chop
remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼ inch
pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with
cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 tablespoons vinegar, and 1
tablespoon salt. Let stand 30 minutes at room temperature to let flavors meld.

Transfer tomato mixture along with any accumulated juices to a blender. Add 3 tablespoons oil
and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through
coarse-mesh sieve into a large bowl or pitcher and chill until cool, about one hour.

Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red
pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread
alongside.
WHITE FISH CHOWDER
invented & submitted by Anne Halsted
preparation time: 45 minutes
serves 4 large bowls

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 3 slices thick bacon, diced, or 1 cup pancetta, or lardons
1 cup finely chopped white onions
¾ cup finely diced carrots
2 cups diced Yukon Gold potatoes (½ inch cubes)
2 tablespoons grated horseradish (optional)
2 cups fish broth (preferably made with Better Than Bouillon-Lobster base)
¾ pound firm white fish cut up in bite sized chunks
1 cup milk
½ cup cream

Fry diced bacon, remove from pan to drain. Leave bacon grease in pan and add chopped onions.
Sauté until soft, and add carrots, potatoes, and horseradish. Cook until all warm, then add broth.
Cover and simmer until potatoes are tender, but not falling apart.

Add fish and cook 5 minutes. Add milk and cream, simmer for 25 minutes but don’t boil. Season
as you like (I used dill, salt, pepper). Serve hot.

BREAD STUFFING
from The New York Times
submitted by Anne Halsted
preparation time: 1 hour
serves 6 to 8 cups

1 pound butter (2 sticks), or olive oil if you prefer

1 cup chopped onion
½ cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (tear the slightly stale bread into chunks and put them in
the container of a food processor. Pulse until you have coarse, irregular crumbs)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage,
crumbled
Salt and freshly ground pepper
½ cup chopped scallions
½ cup chopped fresh parsley leaves

Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and
cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly,
until they begin to brown, about 3 minutes.

Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and
scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat.
(You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered
container, for up to 3 days in advance and warm it upright before dinner.)

Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or
enameled casserole for about 45 minutes, at 350 to 400 F. you can bake this dish next to the bird
if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

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 MOMOFUKU BRUSSELS SPROUTS
from David Chang of Momofuku
submitted by Julie Christensen
preparation time: about 40 minutes
serves 4 to 6

1 pound Brussels sprouts

¼ pound thick-cut bacon
Butter (optional)
Sriracha hot sauce
Lime
Salt & pepper

Preheat the oven to 400 degrees F.

With a knife, cut the hard, woody ends off the sprouts, then slice in half lengthwise through the
core.

Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat until crispy,
about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate.

Drain most of the fat from the pan and add the sprouts, cut side down. Raise the heat to medium
high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the
sprouts are deeply browned, about 8 minutes, then shake the pan to redistribute them and turn
them over. Pull the pan from the oven when the sprouts are bright green and fairly tender, about
10 minutes more, depending on how large they are.

Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two
of butter. Swirl until incorporated.

Place in a bowl. Add a few squirts of Sriracha hot sauce, depending on how hot you like them,
and a squeeze or two of fresh lime juice. Season with salt and pepper.

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 PAELLA WITH TOMATOES
from The New York Times
submitted by Michael Dewees
preparation time: 30 minutes
serves 4 to 6

3½ cups stock or water

1 ½ pounds ripe tomatoes. cored and cut into thick wedges
Salt and freshly ground black pepper
¼ cup extra virgin olive nil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads (optional)
2 teaspoons Spanish pimenton (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced parsley for garnish.

Preheat oven to 450 degrees F. Warm stock or water in a saucepan. Put tomatoes in a medium
bowl, sprinkle with salt and pepper, and drizzle with 1 tablespoon olive oil. Toss to coat.

Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and
garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to
5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more.
Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and
stir until just combined.

Put tomato wedges on top of rice drizzle with juices that accumulated in bottom of bowl. Put pan
in oven and roast undisturbed for 15 minutes. Check to see if rice is dry and just tender. If not,
return pan to oven for another 5 minutes. If rice looks loo dry but still is not quite done, add a small
amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 10
minutes.

Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few
minutes to develop a bit of a bottom crust before serving.

ROASTED CARROTS WITH BURRATA AND SALSA RUSTICA

from the San Francisco Chronicle Food Section
submitted by Jeanne Milligan
preparation time: about 50 minutes overall
serves 4 to 6

2 bunches small carrots (about 16)

½ cup plus 2 tablespoons extra-virgin olive oil
1 cup packed parsley leaves finely chopped

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 ½ cup packed mint leaves, finely chopped
¼ cup roasted salted pistachios, coarsely chopped
2 tablespoons minced shallots
2 teaspoons lemon juice
1 teaspoon lemon zest
Kosher salt
Freshly ground black pepper
2 8-ounce balls burrata
Flaky salt, such as Maldon, for serving

Preheat the oven to 450 degrees F. Toss the carrots with 2 tablespoons of the olive oil and
spread on a rimmed baking sheet or in a large cast-iron pan. Bake, shaking the pan
occasionally, until the carrots are tender and blackened in spots, about 45 minutes. (Use your
judgment here if you’ve got tiny carrots, they won’t take as long to roast). Let the carrots
cool slightly, then transfer to a platter.

While the carrots roast, make the salsa rustica in a bowl, combine the chopped herbs,
pistachios, shallots, lemon juice and zest, and the remaining ½ cup olive oil. Season to taste
with salt and pepper.

To serve, use your hands to tear each burrata into large pieces, then set on top of the carrots
and spoon the salsa rustica over. Top with a little flaky salt.

SAUTÉED BRUSSELS SPROUTS WITH SAUSAGE

from The New York Times
submitted by Anne Halsted
preparation time: 30 to 35 minutes
serves 6

1 small red onion, peeled and cut into ⅛-inch slices

1 tablespoon red wine vinegar
Kosher salt and black pepper
3 tablespoons olive oil
½ pound Italian sausage (hot or sweet), casing removed
1 pounds brussels sprouts, trimmed and halved
1 cup flat-leaf Italian parsley, tender leaves and stems (about ½ bunch), roughly chopped

Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.

Heat 1 tablespoon oil in a large skillet (at least 12 inches) over medium-high heat. Add sausage,
using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally,
until sausage is cooked through, browned and crisp, 8 to 10 minutes. Using a slotted spoon,
remove sausage from skillet, leaving any fat behind. Set aside.

Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt
and pepper and shake skillet so that most of the sprouts land cut side down, turning some over

17
with a fork if necessary. Cook, without stirring, until the brussels sprouts are well browned on
one side, 5 to 8 minutes, longer if the sprouts are large. Add sausage back into skillet and stir to
combine.

Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and
pepper, add parsley and serve.

TURKEY STUFFED SWEET POTATOES

from Habit
submitted by Julie Christensen
preparation time: about 45 minutes plus cooking
serves 6

2 sweet potatoes scrubbed and cut in half

½ cup quinoa
1 pound ground turkey
1 tablespoon extra-virgin olive oil
1 ½ teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon fennel seeds
1 teaspoon red chili flakes
2 garlic cloves minced
½ yellow onion diced
2 cups mushrooms sliced
4 cups baby spinach
¾ pint cherry tomatoes

Preheat oven to 450 degrees F. Rub sweet potato halves with ½ tablespoon of olive oil and a
pinch of salt & pepper. Lay the sweet potatoes, flesh side down onto a baking sheet and roast for
30 minutes. Cook quinoa according to the instructions on the packaging. While the potato and
quinoa are cooking, preheat the remaining oil in a large saucepan over medium high heat. Add
the onions to the pan and cook until translucent. Add the ground turkey, salt, pepper, chili flakes
and ground fennel seeds. Break up the turkey with a spatula while it cooks for 5 minutes.

When the turkey is almost fully cooked, add the garlic and mushrooms. Sauté the vegetables
with the turkey until they are soft and browned, and the turkey is cooked through. Add the
spinach, quinoa and cherry tomatoes to the turkey. Turn heat down to low and let the spinach
wilt and tomatoes cook down until they burst and create a sauce. Remove the sweet potatoes
from the oven once caramelized and soft on the bottom. Divide the filling onto the sweet
potatoes.

Julie Christensen & Greg Smith’s adaptation of a Habit perfect blend (of carbs, protein and
vegetables) recipe.
18
 WINTER SQUASH PURÉE
from Chez Panisse Vegetables
submitted by Anne Halsted
preparation time: about 1 hour
serves 4 to 6

2 pounds butternut, Delicata, or acorn squash

Salt & pepper
4 cloves garlic, peeled and chopped
6 sage leaves
¼ pound unsalted butter
¾ cup milk

Preheat oven to 400 degrees F.

Cut the squashes in half, length wise. Scoop out the seeds, season the flesh with salt and pepper,
and fill the cavities with the garlic cloves, and the sage leaves. Place the squashes skin side
down, in a shallow ovenproof dish, and add just enough water to barely cover the bottom, to
prevent burning. Bake for about 45 minutes, or until completely tender. Allow to cool. Remove
and discard the garlic and sage.

In a small saucepan, melt the butter in the milk over a low flame. Scoop the squash flesh out of
the skin and put it through a food mill or ricer. Whisk in the milk and butter to give a soft texture
to the puree. Taste and adjust seasoning.

BAKED RIGATONI WITH BOLOGNESE SAUCE AND BÉCHAMEL SAUCE

from The Classic Italian Cook Book, Marcella Hazan
submitted by Michael Dewees
overall preparation time: about four hours and 30 minutes
serves 6

For the Bolognese sauce:

Preparation time – about four hours, including cooking
yield: 2 heaping cups for about 6 servings

1 tablespoon vegetable oil

3 tablespoons butter, plus 1 tablespoon for tossing
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (or ¼ pound pork plus ½ pound beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk

19
 Whole nutmeg
1 cup dry white wine
1¼ to 1½ cups canned imported Italian plum tomatoes, cut up, with their juice
Freshly grated Parmigiana-Reggiano cheese at the table

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook a stir the
onion until it has become translucent. then add the chopped celery and carrot. Cook for about 2
minutes, stirring vegetables to coat them well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a
fork, stir well and cook until the beef has lost its raw, red color. Add milk and let it simmer
gently, stirring frequently, until it has bubbled away completely. Add a tiny grating, about ½
teaspoon, of nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to
coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the
sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the
surface.

Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking,
you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from
sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be
left and the fat must separate from the sauce. Taste and correct for salt.

For the Béchamel sauce:

Makes: 1⅔ cups medium thick sauce
2 cups milk
3 tablespoons all-purpose flour
4 tablespoons butter
¼ teaspoon salt

In a small pan, heat the milk until it comes to the very edge of a boil.

While you are heating the milk, melt the butter over low heat in a heavy enameled iron saucepan
of 4 to 6 cups’ capacity.

When the butter is melted, add all the flour, stirring constantly with a wooden spoon. Let the
flour and butter bubble for 2 minutes, without ceasing to stir. Do not let the flour become
colored.

Turn off the heat and add the hot milk 2 tablespoons at a time, stirring it constantly into the flour-
and-butter mixture. As soon as the first 2 tablespoons have been incorporated into the mixture,
add another 2 tablespoons, always stirring with your trusty spoon. When you have added ½ cup
of milk to the mixture, you can start adding ¼ cup at a time, until you have added it all. (Never
add more than ¼ cup at one time.)

20
When all the milk has been incorporated, turn on the heat to low, add the salt, and stir-cook until
the sauce is as dense as thick cream. If you need it thicker, cook and stir a little while longer. If
you need it thinner, cook a little less

When the sauce cools, it sets, and you will not be able to spread it. Therefore, in as much as it
takes so little time to prepare, it is best to make it just before you are ready to use it. If you must
make it in advance, reheat it slowly, stirring constantly until it is the right consistency again.
Béchamel sauce can also be refrigerated.

For the pasta:

1 pound rigatoni or similar-cut pasta, such as mezzani, or penne
2 cups Meat Sauce, Bolognese Style, prepared above
A medium-thick Béchamel Sauce, prepared above
6 tablespoons freshly grated Parmesan cheese
2 tablespoons butter

Preheat the oven to 400 degrees F.

Drop the pasta into 4 quarts of boiling salted water and cook until just al dente, firm to the bite.
(It should be a shade firmer than you would ordinarily cook it because it will soften more as it
bakes in the oven.) Drain and transfer to a large mixing bowl.

Add the meat sauce, the béchamel sauce, and 4 tablespoons of the grated cheese to the pasta. Mix
thoroughly. Transfer to a butter- smeared bake-and-serve dish. Level the top with a spatula,
sprinkle it with the remaining 2 tablespoons grated cheese, and dot with butter. Place in the
uppermost level of the oven and bake for 10 minutes. Allow to settle a few minutes before
serving.

Comments: Use the best Parmesan, not the sawdust (already grated) found everywhere. Be sure
that when the meat and Bechamel sauce are added, that the mixture is moist. If it is too dry, add
a little milk, mix again to test to see if it is creamy. Then add the remaining Parmesan and butter.

Of interest: Long before the French christened it “béchamel,” a sauce of flour and milk cooked
in butter, called balsamella, was a part of the cooking of Romagna. It is essential to many of its
pastas and vegetables, and such an unquestionably native dish as lasagna could not exist without
it.
Balsamella is possibly the simplest and most quickly made of sauces. The only problem it poses
is the formation of lumps. If you add the milk as directed, a little bit at a time, off the heat,
beating the sauce constantly with a wooden spoon, you should have absolutely no difficulty in
producing a perfectly smooth balsamella every time.

21
 MEATBALLS MARSALA WITH EGG NOODLES
from Smitten Kitchen Everyday Cookbook
submitted by Kathy and Jeff Lindenbaum
preparation time: about one hour
serves 6 to 8

For the meatballs:

1 pound ground chicken
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, minced
1 teaspoon kosher salt, plus more for the onion
½ cup panko breadcrumbs
1 large egg
¼ cup milk
Fresh ground pepper

For the sauce:

¼ cup dry Marsala sherry or Madeira
9 tablespoons unsalted butter
9 tablespoons all-purpose flour
5 cups chicken stock
¾ cup heavy cream
Salt and fresh ground pepper

12 ounces wide egg noodles

1 tablespoon butter
4 teaspoons minced fresh chives

To make the meatballs: In a heavy skillet, heat half of the butter and olive oil until very hot and
then add the onion and a pinch of salt, stirring for 5 to 7 minutes until it is a deep, golden brown.
Cool for a few minutes. In the meantime, place the chicken, panko, egg, milk, 1 teaspoon salt
and a bit of pepper in a large bowl and mix thoroughly. When the onion is cooled but still warm,
add to the mixture and again, mix thoroughly.

Take about 2 tablespoons of the mixture and roll into a ball with both hands. Place on a plate and
repeat until you’ve used all the meatball mixture.

Add the remaining butter and oil to the frying pan over medium heat. Arrange the meatballs in
one layer in the pan and cook several minutes without touching them. They will seem delicate
but will firm up when they start to get hot. Don’t move them until the bottoms are browned and
then gently nudge and turn over until browned on all sides. Remove with a slotted spoon and
drain on paper towels.

22
To make the sauce: Pour the Marsala into the frying pan and scraping up the bits and simmering
until most of the liquid is cooked off. Add butter to the pan and when melted, whisk in the flour
and cook, stirring for about 1 minute before slowly adding in the broth, whisking the whole time.
Slowly add the cream and salt and pepper, bring the mixture to a simmer. Then add the meatballs
back to the pan and cover, letting them simmer about 10 minutes. Check then, and if not cooked
through, give them a couple of minutes more.

In a large pot of boiling salted water – about 6 to 8 minutes – but check so that they’re al dente
and not over cooked. Drain the noodles and toss with remaining butter in a large bowl. Add the
meatballs and gravy and toss lightly with the pasta to combine. Sprinkle with chives and serve.

PAPPARDELLE WITH PANCETTA AND PEAS

from The New York Times
submitted by Jeanne Milligan
preparation time: about 30 to 40 minutes
serves 4

4 thick slices pancetta or bacon, cut crosswise into ¼-inch lardons (about 2 ounces)
About 2 tablespoons roughly chopped fresh basil leaves
About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
About 2 tablespoons roughly chopped fresh mint leaves
Extra virgin olive oil
2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
4 cups fresh sweet peas, from about 3 pounds in the pod
Salt and pepper
2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
1 cup fresh ricotta cheese
Zest of 1 small lemon
1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
Grated Parmesan cheese for serving

Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1
minute, then drain and set aside. Bring a large pot of well-salted water to a boil on the back
burner, for cooking the pasta. Meanwhile, put basil, parsley and mint in a mortar or mini food
processor and mash to a coarse paste with about ¼ cup of oil. Set aside

Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and
peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for
about 1 minute. Add reserved pancetta and ½ cup water and bring to a simmer for 1 minute
more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off
the heat.

Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet.
Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve
immediately. Pass grated cheese at the table.

23
 YELLOW PEPPER ORZO GRATIN
from Gourmet Magazine, May 1996
submitted by Michael Dewees
preparation time: 30 minutes + 30 minutes cooking
serves 6

½ pound orzo
1 pound yellow peppers
½ cup dry white wine
½ cup chicken broth
¼ teaspoon salt
1 large egg
¼ teaspoon olive oil for baking pan
2 scallions, minced
2 tablespoons chopped chives
2 tablespoons parmesan, grated

In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.

In a small pot, simmer bell peppers in wine and chicken broth with salt, covered, until tender about,
15 minutes. Remove lid and simmer until liquid is evaporated. Cool pepper mixture and in a food
processor, purée peppers with the egg. Transfer to a large bowl.

Preheat oven to 350 degrees F. Lightly oil gratin dish or 8-inch square baking pan.

Cook orzo in boiling salted water until al dente and drain in a colander. Rinse orzo under cold
water and drain well. Stir orzo into the pepper mixture with scallions, chives and salt and pepper
to taste. Spread orzo mixture into baking pan, smoothing top, and sprinkle with the remaining
tablespoon of the Parmesan cheese.

Bake 25 or 30 minutes until set or until set and top is and pale golden.

Definitely use real Parmesan. The dish should work well with Swiss or sharp cheddar cheese
too. This dish should work well with Swiss or sharp cheddar cheese as well. Next time I might
add more chives.

CASUAL OVEN-ROASTED CHICKEN THIGHS

adapted from “Mozza at Home”
submitted by Jeanne Milligan
preparation time: 1 hour, 15 minutes
serves 6 to 8

12 chicken thighs, bone in and skin on

1 medium onion, peeled, quartered vertically and sliced ¼"-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in ¼-inch-thick slices, seeded

24
 15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
½ cup lemon juice
2 tablespoons kosher salt, or to taste
2 teaspoons ground pepper

Pat chicken thighs dry and dry brine with salt for several hours in refrigerator. Place
chicken, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered,
for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes
before serving

Heat oven to 500 degrees F. Spread onion slices and garlic cloves in a baking dish that
can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture
and stew with thyme and rosemary springs.

Remove chicken from baking sheet and place on several layers of paper towels, skin side
down. Sprinkle with half the salt, pepper and lemon juice. Turn thighs over and season
with remaining salt, pepper and lemon juice. Transfer to the baking dish skin side up. Use
your hand to arrange the bed of onions and garlic so they’re completely under the
chicken.

Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife
point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken
close to heat a few minutes to crisp and brown it.

To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon
and herbs and spoon the rest of ingredients, along with pan juices, onto a serving platter.
Place chicken on top and serve.

COQ AU VIN
from The New Essentials of French Cooking
submitted by Anne Halsted
preparation time: 2 ½ hours plus marinating
serves 6

3 pounds chicken legs and thighs

2½ teaspoons kosher salt, more as needed
½ teaspoon freshly ground black pepper, more to taste
3 cups hearty red wine, preferably from Burgundy
1 Bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces lardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup)
3 tablespoons extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)

25
 2 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3 tablespoons unsalted butter
8 ounces peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices white bread, cut into triangles, crusts removed
¼ cup chopped parsley, more for serving

In a large bowl, season chicken with 2¼ teaspoons salt and ½ teaspoon pepper. Then add in
wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.

In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook lardons over medium-
low heat until fat has rendered, and lardons are golden and crisp, 10 or 15 minutes. Using a
slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until
very dry. Heat lardon fat over medium heat until it’s just about to smoke. Working in batches if
necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side
(add oil if the pot looks a little dry). Transfer cooked chicken to a plate and set aside.

Then add diced onion, carrot, ½ of the mushrooms and the remaining ¼ teaspoon salt. Cook until
vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot. Adjust
heat, if necessary, to prevent burning.

Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another
minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and
ignite with a match. Once the flame dies down, add reserved marinade, bring to a boil, and
reduce halfway (to 1½ cups), about 12 minutes. Skim off any large pockets of foam that form on
the surface.

Add chicken, any accumulated juices and ½ of the cooked lardons to the pot. Cover and simmer
over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to
thicken. Taste and add salt and pepper, if necessary.

Meanwhile, melt 1 tablespoon butter and 2 tablespoon oil in a nonstick or other large skillet over
medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low
and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to
one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook
until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8
minutes. Add the onions and mushroom mixture, along with the remaining cooked lardons to the
main pot and stir.

26
Wipe out skillet, and melt 2 tablespoons butter and 1 tablespoon oil over medium heat until
bubbling. Add bread and toast on all sides until golden, about 2 minutes per side (adjust heat if
needed to prevent burning). Remove toasts and lightly salt.

To serve, ladle out individual servings of Coq au Vin. Dip croutons in sauce, then coat with
parsley. Baste each plate with additional wine sauce, sprinkle with parsley and serve with
croutons on top.

FISH GRATIN WITH PARMESAN AND BASIL

from Norwegian food blog
submitted by Irene Lindbeck Tibbits
preparation 1 to 1 ½ hours
serves 4 to 6

1¾ pounds cod or similar fish

2 cups milk
2 ounces butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
1½ ounces flower
3 eggs
2½ ounces shredded Parmesan
Salt and cayenne pepper
4 spring onions, thinly sliced
1 fist full basil, finely chopped
¾ cup bread crumbs or Panko

Preheat oven at 400 degrees F. Cut the fish into 1 x 1-inch chunks. Heat milk at low heat, add
fish and let simmer about 5 minutes, remove fish and place on paper towel. Keep the milk warm.

Melt butter in a pan, add shallot and garlic, stir until soft and clear. Add flour and stir with the
milk till you have a smooth sauce. Let simmer for a couple of minutes.

Turn off heat and let sauce cool some. Mix in eggs, one at a time, stirring continually, add
Parmesan, spring onion and basil, add salt and cayenne to taste.

Place fish in a buttered, 8 x 11-inch oven proof dish. Pour sauce over fish and turn carefully in
the sauce. Spread Panko evenly on fish, if desired drip with olive oil. Bake for 35 to 45 minutes
till gratin has hardened and the Panko is golden.

27
 HARISSA CHICKEN THIGHS WITH SHALLOTS
from The New York Times
submitted by Anne Halsted
preparation time: 40 minutes
serves 4

1½ pound bone-in, skin on chicken thighs

Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
4 to 5 small shallots, ends trimmed, quartered, root to stem and peeled
2 garlic cloves, finely chopped
3 tablespoons harissa
½ teaspoon ground cinnamon
1 to 1½ cups chicken stock, plus more as needed
¼ cup roughly chopped cilantro, leaves and tender stems
2 scallions, thinly slices
1 lime, cut into wedges, for serving
Flaky salt, for serving (optional

Season chicken thighs well with salt and pepper. In a heavy-bottomed skillet, heat oil over
medium-high heat. Add chicken thighs skin-side down and cook undisturbed until nicely
browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more.
Transfer to a plate and set aside.

Pour off all but 2 tablespoons of fat form the pan and return to medium-low heat. Add shallots
and cook, stirring often, until they begin to soften, about 2 to 3 minutes. Add garlic and cook 30
seconds more.

Stir in harissa and cinnamon, add back in the chicken and any residual juices. Pour in enough of
the stock to come up to the chicken about halfway and bring to a simmer. Partly cover and allow
the chicken to finish cooking through, about 15 more minutes.
Toss the chicken in the sauce until it’s nicely coated. Plate and top with cilantro and the
scallions. Serve, spooning braising liquid on top and lime wedges on the side. Finish with flaky
salt, if desired.

28
 HERB MARINATED CHICKEN WITH SAUTÉED KALE
from Sur la Table Cooking Class
submitted by Katy Lonergan
preparation time: 30 to 45 minutes
serves 4

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 medium garlic clove, minced
¼ cup fresh lemon juice
½ cup low-sodium chicken broth
2 tablespoons olive oil, divided
6 boneless, skinless chicken thighs, about 4 ounces each
Sea salt and freshly ground pepper
2 bunches Tuscan kale, washed, ribs removed and leaves roughly chopped
1 teaspoon lemon zest

Preheat oven to 375 degrees F.

To prepare the marinade: To a large bowl, add herbs, garlic, lemon juice, broth, and 1
tablespoon olive oil, whisk to combine. Set aside ¼ cup marinade and pour the rest into a
shallow baking dish. Add chicken to the baking dish with the marinade, turn to coat, cover with
plastic wrap and refrigerate for a minimum of 30 minutes and up to 3 hours.

To cook the chicken: Remove the chicken from the marinade, pat dry with paper towels and
season with salt and pepper. To a large oven-proof skillet set over medium-high heat, add
remaining tablespoon olive oil. When oil is shimmering, add chicken, presentation side down,
and cook until browned, about 5 minutes. Using tongs, turn chicken over and transfer skillet to
the pre-heated oven. Roast until an instant read thermometer inserted in the thickest part of the
thigh registers at 165 degrees F, about 8 minutes. Transfer chicken to a platter and tent with foil.

Return skillet to the stove over medium-high heat, add reserved ¼ cup marinade. Using a
wooden spoon, scrape up the browned bits from pan. Add kale and any juices the resting chicken
has released. Sauté until kale turns bright green and is tender, about 5 minutes. Add the zest,
taste and adjust seasoning with salt and pepper.

To serve: Slice chicken into ½ inch thick pieces. Divide the kale among 4 warmed dinner plates
and top with sliced chicken, serve hot.

This dish is great prepared with any dark green leafy green such as: swiss chard, mustard
greens, winter spinach, and collard greens.

29
 MOROCCAN-STYLE CORNISH HENS WITH VEGETABLES
from Gourmet Magazine
submitted by Edda Tusinac
preparation time: 2 hours overall, prep: 15 minutes
serves 8

1 teaspoon caraway seeds

1½ tablespoons salt
4 cloves garlic
¼ cup mild honey
¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon cayenne
1 teaspoon black pepper
2 large zucchinis (1¼ pounds total), halved lengthwise and cut into 1½-inch pieces
2 medium turnips (½ pound total), peeled, halved lengthwise, cut crosswise into 1-inch-thick
pieces
2 red bell peppers, quartered and cut into 1½-inch pieces
1½ pound butternut squash, peeled, seeded, and cut into 1½-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-ounce) can whole tomatoes, drained and chopped
½ cup chicken broth
4 (1 to 1½-pound) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint leaves

Preheat oven to 425 degrees F.

Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling
pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer
paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan,
then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables.
Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast
sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are
browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid.
Sprinkle herbs on top and spoon some cooking liquid over hens.

This dish is delicious over couscous, which will absorb the flavorful broth.

30
 SHEET PAN SALMON WITH CRISPY KALE
by Christine Byrne
submitted by Mary Reid
preparation time: 25 minutes plus 10 minutes cooking
serves 2

2 4-ounce salmon fillets, skinless and roughly 1½ inches thick

Kosher salt and freshly ground pepper
1 tablespoon honey
1 tablespoon canola oil
½ tablespoon Dijon mustard
1 bunch kale, ribs and stems removed, leaves roughly chopped
Medium red onion, chopped
Lime, cut in wedges, to serve

Take the salmon out of the refrigerator, dry the fillets with a paper towel, and season them with
salt and pepper. Set aside at room temperature.

Preheat the oven to 450 degrees F.

Combine the honey, canola oil and Dijon mustard in a large bowl and stir together to combine.
Add the kale and onion, season with salt and pepper, and toss to coat the vegetables. Spread the
vegetable mixture out on a baking sheet.

Dry the salmon again and put the fillets on top of the vegetables on the baking sheet. Roast in
the pre-heated oven for 8 to 10 minutes, until the salmon is cooked through but still pink in the
middle. It should be done in 10 minutes of the fillets are about 1½ inches thick. If yours are
thinner, bake less, if they are thicker, bake more. It is done when a knife cut shows opaque al the
way through, although some translucent pink in the middle is OK.

Serve the salmon on a bed of veggies. This is good with a side of corn kernels sautéed in warm
butter. Nice, simple, healthy meal.

31
 SLOW ROASTED SALMON
from Bon Appétit
submitted by Anne Halsted
preparation time: 45 minutes, including baking
serves 6

½ cup extra-virgin olive oil

¼ cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 2-pound skinless center cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)

Preheat oven to 275 degrees F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of
harissa oil into a 2.5-quart baking dish and swirl to coat. Thinly slice a lemon half and remove
any seeds; scatter slices in dish.

Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon,
spreading evenly over flesh with a pastry brush or spoon. Roast for 15 minutes. Remove from
oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until
flesh flakes apart easily with a spoon but is not quite cooked through, 10 to 20 minutes longer.

Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a
platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter
some herbs around.

SPICY CHICKEN SAUSAGE AND CHICKPEA STEW

from SFGate
submitted by Emerald Yee
preparation time: about 45 minutes
serves 3 to 4, plus additional 3 to 4 servings for the freezer

2 tablespoons olive oil

1 medium onion, diced (about 2 cups)
1 pound spicy Italian chicken sausage
Kosher salt and ground black pepper, to taste
2 15-ounce cans chickpeas
1 15-ounce can diced tomatoes
2 cups low-sodium chicken broth
2 teaspoons minced rosemary + more for garnish, if desired
1 2- to 3-inch piece Parmesan rind
Freshly grated Parmesan cheese, for garnish

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In a large, heavy-bottom pot, warm the olive oil over medium heat. Add onions, and cook,
stirring, until softened, about 4 minutes. With a spatula, push onions into a pile onto one side of
the pot. Remove the sausage meat from its casing, and add the sausage to the pot, breaking it up
with a wooden spoon as it browns. Cook for about 3 to 4 minutes, then stir together with the
onions. Season to taste with salt and pepper.

Meanwhile, drain and rinse two cans of the chickpeas, and pour the third can, with the bean
liquid, into a blender. Purée coarsely. Add the whole and puréed chickpeas to the soup pot, along
with the diced tomatoes, chicken broth, rosemary and Parmesan rind. Bring to a boil, then reduce
heat to low and simmer, uncovered, for about 30 minutes, until slightly thickened.

Remove Parmesan rind. Pour half of the mixture into a freezer-safe container, let cool, then
cover and freeze up to 3 months. Season and garnish after thawing and reheating. Season the
remaining half with plenty of salt and pepper to taste. Garnish with grated Parmesan cheese and
minced rosemary, if desired, and serve hot.

Any sausage will work fine - including pork - but you might want more seasoning if you opt for a
mild sausage. If you're not a fan of rosemary, substitute fresh or dried oregano.

SPICY LAMB MEATBALLS

from Bon Appétit
submitted by Anne Halsted
preparation time: 30 minutes
serves 4

1 large egg
½ cup Panko (Japanese breadcrumbs)
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground turmeric
¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 tablespoons plus ½ cup extra-virgin olive oil
1½ teaspoons Kosher salt, plus more
2 garlic cloves, divided
1 pound ground lamb
2 cups mint leaves
3 tablespoons golden raisins
Plain whole-milk Greek yogurt (for serving)

Place a rack in upper third of oven; preheat to 425 degrees F. Combine egg, panko, cumin, red
pepper flakes, turmeric, finely chopped parsley, 2 tablespoons oil, and 1½ teaspoons salt in a
large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly
distributed.

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Gently roll lamb mixture into 1 ½ inch diameter balls (about the size of a golf ball; you should
have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until
browned and cooked through, 8 to 10 minutes.

Pesto: meanwhile, puree mint, raisins, parsley leaves with tender stems, remaining garlic clove,
remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto, season with
more salt if needed. Spread yogurt over plates and divide pesto and meatballs on top.

Pesto can be made 2 days ahead, cover and chill. Meatballs can be formed 2 months ahead,
freeze, uncooked, on baking sheet until firm, about 2 hours, then transfer to a freezer bag and
keep frozen.

CROSTATA DI RICOTTA
from Time-Life Cookbooks
submitted by Anne Halsted
preparation time: 45 minutes plus cooking one hour plus
serves many, nine-inch pie

For the Pasta Folla (Pastry Crust):

2 cups un-sifted all-purpose flour
12 tablespoons lard or butter at room temperature
4 egg yolks
¼ cup sugar
3 tablespoons dry Marsala
1 teaspoon freshly grated lemon peel ½ teaspoon salt

In a large mixing bowl, make a well in the center of 2 cups of flour. Drop into it the butter, or
lard, egg yolks, sugar, Marsala, lemon peel and salt. With your fingertips, mix the ingredients
together, incorporating as much flour as you can. With the heels of your hands, work in the rest
of the flour until the dough is smooth and can be gathered into a ball. Do not, however, knead the
dough or work it any more than necessary. (If you have an electric mixer with a paddle
attachment, all of the ingredients can be placed in the bowl at once and mixed at low speed until
they are just combined.) The dough can be rolled out at once, but if it seems at all oily,
refrigerate it for about 1 hour, or until it is firm but not hard.

Break off about ½ of the dough, dust lightly with flour and cover with wax paper or plastic wrap,
set aside in the refrigerator. Reshape the rest of the dough into a ball and place on a lightly
floured board or pastry cloth. With the heel of your hand, flatten the ball into a disk about 1 inch
thick. Dust a little flour over both sides of the disk to prevent the dough from sticking, and begin
rolling it out – starting from the center and rolling to within an inch of the far edge. Gently lift
the dough, turn clockwise, and roll out again from the center to the far edge. Repeat lifting,
turning and rolling until the disk is about ⅛-inch thick and at least 11 inches across. If the dough
sticks to the board or cloth while you are rolling it out, lift it gently with a wide metal spatula and
sprinkle a little flour under it.

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Lightly butter the bottom and sides of a 9 by 1½-inch springform or false bottom cake pan.
Then, starting at the nearest edge of the circle, lift the pastry and drape it over the rolling pin.
Place the pin in the middle of the buttered pan, and unfold the pasty over it, leaving some slack
in the center. Gently press the pastry into the bottom and around the sides of the pan, taking care
not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess
pastry around the top. Unwrap the remaining pastry, place it on a lightly floured board or cloth,
flatten it with the heel of your hand and roll it into a rectangle about 12 inches long. With a
pastry wheel or sharp knife, cut the rectangle into long, even strips about ½ inch wide.

For the Ricotta Filling:

5 cups ricotta cheese (2 ½ pounds), or whole curd cottage cheese
½ cup sugar
1 tablespoon flour
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon freshly grated orange peel
4 egg yolks
1 tablespoon white raisins rinsed and drained
1 tablespoon diced candied orange peel, and/or crystallized ginger
2 tablespoons slivered blanched almonds or pine nuts
1 egg white mixed with 1 tablespoon water

Preheat the oven to 350 degrees F. Combine the ricotta cheese with ½ cup of sugar, 1 tablespoon
flour, ½ teaspoon salt, vanilla, and egg yolks, and beat until they are thoroughly mixed. Stir in
the raisins and the candied orange peel/ginger. Spoon this filling into the pastry shell, spreading
it evenly with a rubber spatula. Sprinkle the top with slivered almonds or pine nuts, then weave
or crisscross the pasty strips across the pie to make a lattice design. Brush the strips lightly with
the egg-while and water mixture. Bake on the middle shelf of the oven for 1 to 1 ¼ hours, or
until the crust is golden and the filling is firm.

Remove the pie from the oven and set it on a large jar or coffee can. Then slide off the outside
rim of the pan. Cool the pie on a wire cake rack, leaving the bottom disk of the pan in place. If
you prefer to remove the disk before serving, wait until the pie is cool, loosen the crust with a
wide metal spatula, and carefully slide the pie onto a round serving plate.

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 FROZEN LEMON TORTE
from Sunset Magazine
submitted by Michael Dewees
preparation time: 30 minutes plus 8 hours freezing
serves 12 to 16

4 eggs, separated
1 cup sugar
1½ tablespoons grated lemon peel
½ cup lemon juice
1½ cups whipping cream
About 30 lemon-flavored wafer cookies, each 2 inches in diameter
About 2 cups combined boysenberries and blackberries, sugared or berry sauce

Beat egg whites until stiff. Gradually beat in ¾ cup of the sugar, 1 tablespoon at a time until whites
form glossy, stiff peaks when beater is withdrawn. Using the same beater, blend yolks, remaining
¼ cup sugar, peel, and lemon juice. Whip cream until stiff. Smoothly fold whites, yolks, and cream
together.

Line bottom of 9-inch cheesecake pan (springform or removable bottom) with cookies, then stand
a row of cookies around pan. Pour in lemon mixture, smoothing top slightly. Cover and freeze at
least 8 hours. Remove pan rim, cut in wedges, and serve with berries or sauce spooned onto
individual portions.

For the berry Sauce. Let thaw 1 package (10 oz. size each) frozen boysenberries, and frozen
blackberries. Whirl fruit in blender and pour through wire strainer, discarding seeds. Better: buy
fresh fruits and make a coulis

Note: finding lemon wafers is not easy. I baked my own but cookies, not wafers. Trader Joe’s
does have lemon wafers.

Note: really retro dessert but very satisfying nevertheless - nothing packaged or preprocessed but
the wafers.

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 PECAN TASSIES
Mary Lonergan’s recipe
via Judy Gray
preparation time: overall about 2 hours
makes: 2 dozen

For the cream cheese pastry:

1 3-ounce cream cheese
½ cup butter
1 cup sifted all-purpose flour

For the filling:

1 recipe cream cheese pastry (see below)
⅔ cup coarsely chopped pecans
1 egg
¾ cup brown sugar
1 tablespoon butter softened
1 teaspoon vanilla extract
dash salt

Preheat oven to 325 degrees F.

To make the pastry: Blend together room temperature cream cheese and butter then stir in flour.
Chill pastry for 1 hour.

Shape chilled cream cheese pastry into 2 dozen 1-inch balls; place into ungreased
1¾ inch muffin pans (mini muffin pan), pressing dough evenly against bottoms and sides of
each.

To make the filling: Beat together egg, brown sugar, butter, vanilla, and salt just until smooth.
Add chopped pecans. Fill each muffin cup ¾ full with mixture.

Bake in oven for 25 minutes or until filling is set. Cool before removing from pan.

This pastry can be used in any pie crust recipe or for tart shells.

This recipe was in a group of loose recipes from my collection. These make a wonderful dessert
or can be used for an “afternoon tea”.

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 WHISKEY ICE BOX CAKE
adapted by CK Sedlik from a 1965 recipe
submitted by Kathy Lindenbaum
preparation time: 30 minutes
serves 12

2 envelopes gelatin
½ cup cold water
½ cup boiling water
6 eggs separated
8 tablespoons bourbon whiskey
1 cup sugar
1 teaspoon lemon juice
1 pint whipping cream
3 packages Lady Fingers, split in two*

Soak gelatin in cold water. Then add boiling water and dissolve.

Beat egg yolks until thick. Continue beating and slowly add bourbon, sugar, and then lemon
juice. Then stir in the gelatin and chill until just thickening – check in a few minutes as it ‘sets’
quickly.

Whip cream until thick and fold into yolk/gelatin mixture. Beat egg whites until just stiff and
fold in.

Line sides and bottom of a 12- to 14-inch spring form pan with split lady fingers. Pour the batter
in the pan slowly. When batter is about half way up, add a layer of lady fingers on top. Then
pour on the rest of the batter. When filled, place a layer of lady fingers on top – as a decorative
design.

Chill overnight in the refrigerator.

*Ladyfingers are not readily available these days but can be found. Check your large local
supermarkets and specialty markets first. And, of course, they are available online. Not knowing
what “3 packages” contain anymore, you’ll need enough for 3 layers on this cake – bottom,
middle, and whatever’s left for the decorative top layer.

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