The Ultimate Pizza

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1 ounce fresh baker's yeast
* 1 cup warm water (110 to 115 degrees F)
* 1 tablespoon maple syrup
* 3 cups flour (recommended 00)
* 1 tablespoon sea salt
* 1 tablespoon extra-virgin olive oil

Topping:

* Extra-virgin olive oil
* 1 white onion, cut into thin strips
* 2 sprigs rosemary
* Salt and freshly ground black pepper
* 1/2 lemon, juiced
* 12 ounces Robiola cheese
* 6 ounces pancetta, thinly sliced
* 1 white truffle
* Special equipment: Pizza stone and pizza paddle

Directions

Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.

Crumble the yeast in a small bowl then add 1/4 cup of warm water and
the syrup. Stir together and leave for 5 minutes to dissolve.

Put the flour and salt in a mixer fitted with a dough hook and give it
a quick spin to mix. Pour in the yeast mixture, the remaining warm
water and the olive oil at the same time, see Cook's note*.

Spin on low until the flour and water come together and the dough
pulls away from the sides of the bowl. Put the ball of dough in a
large bowl and drizzle a few drops of olive oil on top to keep it from
forming a skin as it proofs. Cover with a towel and leave in warm
place for 30 minutes to let the dough proof. When the dough has
proofed it will double in size and look spongy.

For the topping: Caramelize the onions in a frying pan over low heat
with a little olive oil and one of rosemary sprigs. When the onions
are golden season with sea salt and black pepper and a few drops of
lemon juice to bring out the flavor.

When the dough has proofed, roll it out onto to a floured surface and
punch the air out with your hands, then start shaping it into a circle
When it's stretched out, dust a pizza paddle with flour and place the
dough on it.

Cover with a generous splash of olive oil and scatter with pieces of
Robiola. Shingle the pancetta slices around and add the caramelized
onions, and the stripped needles of the remaining rosemary sprig.
Drizzle with olive oil. Add salt and black pepper.

Slide the pizza onto the stone in the oven (be careful the stone is
500 degrees F) and bake for 15 minutes. Shave white truffles over it.
Eat immediately.

The Ultimate Caramel Apple Pie

Cook Time: 50 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 3 cups all-purpose flour
* Pinch salt
* 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
* 2 eggs separated, (yolks for the pastry, whites for the glaze)
* 3 tablespoons ice water, plus more if needed

Caramel Apples:

* 1 cup sugar, plus 1/4 cup for the top
* 3 tablespoons water
* 1/4 cup heavy cream
* 1/2 cup red wine
* 1/2 vanilla bean, split and scraped
* 1 lemon, halved
* 8 apples (recommended: Granny Smith and Gala)
* 1 tablespoon flour
* 1 cinnamon stick, freshly grated
* 1/4 cup unsalted butter

Directions

Preheat oven to 350 degrees F.

To make the pastry, combine the flour and salt together in a large
bowl. Cut in the chunks of cold butter with a pastry blender, a little
at a time, until the dough resembles cornmeal. Add the 2 egg yolks and
the ice water, and blend for a second just to pull the dough together
and moisten. Be careful not to overwork the dough. Form the dough into
a ball, wrap it tightly in plastic wrap, and let it rest in the
refrigerator for 1 hour.

While the dough is resting, prepare the filling.

To make the caramel sauce: place the sugar and water in a small pot
and cook, stirring constantly, over medium-low heat until the sugar
has melted and caramelized, about 10 minutes. Remove the pot from the
burner and add the cream and wine slowly. It may bubble and spit, so
be careful. When the sauce has calmed down, return it to the flame,
add the vanilla bean and heat it slowly, until the wine and caramel
are smooth and continue to slowly cook until reduced by half. Remove
from the heat and cool until thickened.

Fill a large bowl with cold water and squeeze in the lemon juice. Peel
the apples with a paring knife, cut them in half, and remove the core
with a melon baller. Put the apple halves in the lemon-water (this
will keep them from going brown). Toss the apples with the flour and
cinnamon.

Take the dough out of the refrigerator, unwrap the plastic, and cut
the ball in half. Rewrap and return 1 of the balls to the
refrigerator, until ready for the top crust. Let the dough rest on the
counter for 15 minutes so it will be pliable enough to roll out. Using
a rolling pin, roll out the dough on a lightly floured surface into a
12-inch circle. Carefully roll the dough up onto the pin and lay it
inside a 10-inch glass pie pan. Press the dough into the pan so it
fits tightly.

Preheat the oven to 350 degrees F.

Slice a couple of the apples at a time using a mandolin or a very
sharp knife. The apples need to be thinly sliced so that as the pie
bakes, they collapse on top of each other with no air pockets. This
makes a dense, meaty apple pie. Cover the bottom of the pastry with a
layer of apples, shingling the slices so there are no gaps. Ladle
about 2 ounces of the cooled red wine caramel sauce evenly over the
apple slices. Repeat the layers, until the pie is slightly overfilled
and domed on the top; the apples will shrink down as the pie cooks.
Top the apples with pieces of the butter.

Now, roll out the other ball of dough just as you did the first. Brush
the bottom lip of the pie pastry with a little beaten egg white to
form a seal. Place the pastry circle on top of the pie, and using some
kitchen scissors, trim off the overhanging excess from around the pie.
Crimp the edges of dough together with your fingers to make a tight
seal. Cut slits in the top of the pie so steam can escape while
baking. Place the pie on a sheet tray and tent it with a piece of
aluminum foil, so the crust does not cook faster than the apples.

Bake the caramel apple pie for 25 minutes on the middle rack. In a
small bowl, combine the remaining 1/4 cup of sugar with the freshly
grated cinnamon. Remove the foil from the pie and brush the top with
the remaining egg white. Sprinkle evenly with the cinnamon sugar and
return to the oven. Continue to bake for another 25 minutes, until the
pie is golden and bubbling. Let the apple pie rest at room temperature
for at least 1 hour to allow the fruit pectin to gel and set;
otherwise the pie will fall apart when you cut into it.

Lemon Curd Trifle with Fresh Berries

Cook Time: 10 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 6 large egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1/2 cup (1 stick) unsalted butter, cut in chunks
* 1 pint fresh strawberries, stemmed and halved lengthwise
* 1 pint fresh blueberries
* 1 pint fresh blackberries
* 2 cups sweetened whipped cream
* 1 prepared lemon pound cake, sliced
* 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
* Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over
medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest
in a metal or glass heat-resistant bowl and whisk until smooth. Set
the bowl over the simmering water, without letting the bottom touch,
and continue to whisk. Keep working-out that arm and whisk it
vigorously for a good 10 minutes, until the curd has doubled in volume
and is very thick and yellow. Don't let it boil. Remove the bowl from
heat and whisk in the butter, a couple of chunks at a time, until
melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them
together so they are evenly distributed. Fold the whipped cream into
the chilled lemon curd to lighten it up into a mousse. Line a glass
trifle bowl with pieces of pound cake to fit. Drizzle or brush the
cake with the Lemoncello, spoon a layer of the lemon curd over the
cake, and then a layer of mixed berries. Repeat the layers until the
ingredients are used up, the last layer looks best if it's the
berries. Chill before serving. Garnish with fresh mint.

Scalloped Potato Gratin

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 1/2 cups heavy cream
* 1 sprig fresh thyme
* 2 garlic cloves, chopped
* 1/2 teaspoon ground nutmeg
* Butter
* 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
* Salt and freshly ground black pepper
* 1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic
and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of
potato in an overlapping pattern and season with salt and pepper.
Remove cream from heat, then pour a little over the potatoes. Top with
some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45
minutes. Sprinkle some more Parmesan and broil until cheese browns,
about 5 minutes.

From: foodnetwork.com

Mojito Slushy

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 cup sugar
* 1 cup water
* 1/2 cup fresh lime juice, about 4 to 6 limes
* 1/4 cup fresh mint leaves, firmly packed
* 2 limes, zested
* 1/2 cup light rum
* 8 cups crushed ice
* Mint sprigs and lime wedges, for garnish

Directions

In a saucepan over medium heat, add the sugar and water. Cook for
about 5 minutes, stirring often, until the sugar is dissolved and the
syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into
a blender and blend until smooth. Add the ice and blend until slushy.
Spoon into glasses; garnish with a sprig of mint and a lime slice.

French Onion Soup

Cook Time: 55 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

* 1/2 cup unsalted butter
* 4 onions, sliced
* 2 garlic cloves, chopped
* 2 bay leaves
* 2 fresh thyme sprigs
* Kosher salt and freshly ground black pepper
* 1 cup red wine, about 1/2 bottle
* 3 heaping tablespoons all-purpose flour
* 2 quarts beef broth
* 1 baguette, sliced
* 1/2 pound grated Gruyere


Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.


When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.


Ladle the soup in bowls and float several of the Gruyere croutons on top.


Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Chicken Noodle Soup

Yield: 6 to 8 servings

Ingredients
For the soup:

* Extra-virgin olive oil
* 3 cloves garlic, smashed
* 2 large carrots, chopped
* 1 medium onion, chopped
* 2 ribs celery, sliced
* 1 bay leaf
* 4 fresh thyme sprigs
* 3 quarts low-sodium chicken broth
* 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
* 4 black peppercorns
* Kosher salt
* Grated Parmigiano-Reggiano, for garnish

For the meatballs:

* 1 medium onion, diced
* Olive oil
* 6 links organic chicken-apple sausage meat
* 1 egg
* 1 teaspoon fresh thyme leaves
* 1 handful fresh parsley leaves
* 1/4 cup grated Parmigiano-Reggiano
* 2 pounds frozen cheese tortellini, store bought
* Kosher salt and freshly ground black pepper


Directions

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.


For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.


Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Mozzarella Grilled Cheese

Yield: 2 sandwiches


Ingredients

* 4 slices thick-cut sourdough bread
* 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
* 2 plum tomatoes, cut into thick slices
* 1 cup fresh basil pesto, recipe follows
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil

Basil pesto:

* 1/2 cup pine nuts
* 2 cups fresh basil leaves
* 1 cup fresh Italian parsley leaves
* 1/2 cup Parmesan or Romano
* 2 garlic cloves
* 1/4 teaspoon salt
* 1/2 cup extra-virgin olive oil

To make pesto:

Directions


Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Chicken Pot Pie

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4 servings

Ingredients
Chicken Broth:

* 1 whole chicken, 3 pounds
* 1 gallon cool water
* 2 carrots, cut in 2-inch pieces
* 2 celery stalks, cut in 2-inch pieces
* 1 onion, halved
* 1 head garlic, halved horizontally
* 2 turnips, halved
* 4 fresh thyme sprigs
* 2 fresh rosemary sprigs
* 1 bay leaf

Pot Pie:

* 1/4 pound (1 stick) unsalted butter
* 1/2 cup all-purpose flour
* Sea salt and freshly ground black pepper
* 3 carrots, cut in 1/2-inch circles
* 1 bag frozen or fresh pearl onions, see note
* 1 box frozen or fresh peas, see note
* Leaves from 4 fresh parsley sprigs
* 2 frozen puff pastry sheets, thawed
* 1 egg mixed with 3 tablespoons water
* 1/4 cup shredded Parmigiano-Reggiano


Directions

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.


Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.


Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.


Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.


If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.

The Ultimate Barbecued Ribs

Cook Time: 1 hr 30 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

* 2 slabs baby back ribs (about 3 pounds)
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 bacon slices
* 4 sprigs fresh thyme
* 1/2 onion
* 3 smashed garlic cloves
* 2 cups ketchup
* 1 cup peach preserves
* 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
* 2 tablespoons brown sugar
* 1/4 cup molasses
* 2 tablespoons red or white wine vinegar
* 1 teaspoon ground cumin
* 1 teaspoon ground paprika


Directions

Special equipment: Kitchen twine


Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.


Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.


Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.


When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Cook Time: 45 min
Level: Easy


Roasted Tomatillo Chile Salsa:
Ingredients

* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:

* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional


Preheat oven to 400 degrees F.


For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.


Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.


Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.


Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.


Spicy Black Beans:

* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper


In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.


In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.


Yellow Rice:

* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Arborio Rice Pudding

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings


Ingredients

* 2 quarts milk
* 2 tablespoons butter
* 1 cups sugar
* 1/2 teaspoon ground cinnamon, plus more for dusting
* 1 vanilla bean, split and seeds scraped
* 1 cup Arborio rice
* 1 1/2 cups water
* 1 orange, zested, 1 teaspoon plus more for garnish
* Pinch kosher salt


Directions

Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon.

Pot Roast with Vegetables

Cook Time: 3 hr
Level: Easy
Yield: 8 servings

Ingredients

* 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
* Kosher salt and freshly ground black pepper
* 3 tablespoons olive oil
* 1 can crushed tomatoes
* 1 cup water
* 2 yellow onion, halved
* 2 garlic cloves, chopped
* 1 bunch baby carrots
* 2 celery stalks, sliced
* 1 cup button mushrooms, stems removed and sliced in half
* 2 sprigs fresh rosemary
* 4 sprigs fresh thyme
* 2 bay leaves

Directions

Season all sides of the beef with a fair amount of salt and pepper. In
a large Dutch oven or other heavy pot that has a tight cover; heat 2
tablespoons of the oil over moderately high heat. Brown the meat on
all sides, taking the time to get a nice crust on the outside. Pour in
the tomatoes and the water. Scatter the vegetables and herbs around
the pot roast, season with salt and pepper; and drizzle with the
remaining tablespoon of oil. Cover the pot and reduce the heat to low.
Braise for about 3 hours, basting every 30 minutes with the pan
juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the
vegetables. Serve with the pot juices.

Hunter's Minestrone

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 quarts chicken stock
* 1 head garlic, halved
* 1/2 pound small rigatoni
* Extra-virgin olive oil
* 8 fresh sage leaves
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 3/4 pound loose sweet Italian pork sausage
* 2 medium carrots, roughly chopped
* 2 celery ribs, roughly chopped
* 1 onion, roughly chopped
* 1 (28-ounce) can crushed plum tomatoes
* 1 bay leaf
* 2 (28-ounce) cans cannelloni beans, drained and rinsed
* 1/2 bunch fresh parsley leaves, finely minced
* Coarsely ground black pepper
* 12 slices baguette
* 1 cup freshly grated Parmigiano-Reggiano

Directions

Combine the stock and halved garlic head in a big saucepan and simmer
for about 15 minutes to give the stock a nice, garlicky taste; strain
out the garlic. Keep warm.

Bring a pot of salted water to boil for the rigatoni.

Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and
thyme and warm the oil over medium heat to infuse it with the flavor
of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up
the sausage with the side of a big spoon until well browned. Chop the
carrots, celery, and onion in a food processor. Add to the saucepan
and cook for 3 to 4 minutes, until the vegetables are softened but not
browned.

To the pan with the sausage stir in the crushed tomatoes, bay leaf,
cannelloni beans, and chicken stock. Bring to a simmer and cook for 15
minutes stirring occasionally.

Cook the rigatoni in the boiling water for 6 minutes; it should be
slightly underdone. Drain and stir into the simmering soup. Add the
parsley, and salt and coarsely ground black pepper, to taste. Discard
the bay leaf and herb sprigs.

To serve, preheat the broiler. Put the baguette slices in a single
layer on a baking sheet. Sprinkle with the Parmigiano and broil until
the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup
into bowls and float a couple of the baguette slices on top.

Grilled Cheese

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 8 slices country-style white bread, sliced 1/2-inch thick
* 12 ounces farmhouse Cheddar, sliced
* 3 tablespoons unsalted butter
* 12 slices bacon, cooked to desired doneness
* 1 green apple, thinly sliced
* Dijon mustard

Directions

Heat griddle or large skillet over medium-low heat. Alternatively you
can use your panini press if you have one.

Assemble sandwich: Generously spread Dijon on 4 slices of bread. Top
with slices of Cheddar, 3 pieces of bacon, apple slices and additional
Cheddar. Place the remaining bread on top and spread with butter.
Place on skillet buttered-side down and butter the remaining side.
Cook until cheese is slightly melted and bread is browned. Flip the
sandwich and continue to cook until cheese is thoroughly melted and
sandwich is golden brown.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Cook Time: 45 min
Level: Easy
Yield: 4 servings

Ingredients
For the topping:

* 12 slices prosciutto
* Salt and freshly ground black pepper, optional
* 4 Golden Delicious apples
* 1/2 stick butter, melted
* 1/4 cup maple syrup

For the pancakes:

* 2 cups ricotta
* 4 large eggs, separated
* 1 cup buttermilk
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 1 cup all-purpose flour
* 3 tablespoons sugar
* 1 teaspoon baking powder
* Pinch salt
* Butter, for cooking
* Confectioners' sugar, for dusting, optional
* 1 cup maple syrup, warmed on stove-top

Preheat oven to 400 degrees F.

On 1 tray lay the slices of prosciutto out in a single flat layer.
Season with some salt and freshly ground black pepper, if desired, and
pop into the oven. Roast the prosciutto until crispy, about 10 to 15
minutes.

Cut each apple into thirds, remove the cheeks and discard the core.
Slice each piece into 4 and toss with butter and maple syrup in a
large bowl. Transfer to a roasting pan and place in the oven. Roast
the apples until they are fork-tender and slightly caramelized on the
top, about 30 to 45 minutes depending on ripeness of the fruit.

For the pancakes:

Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon
zest in a large mixing bowl. Sift the dry ingredients: flour, sugar,
baking powder, and salt together into the ricotta mixture and stir
until fully combined. In a separate bowl whisk the egg whites until
stiff peaks form and then gently fold into the batter.

Heat a large nonstick pan over medium heat and add a little butter.
Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup
to pour the batter into the pan. The trick to perfect round pancakes
to carefully pour all the batter in the same spot and let it roll out
to a complete circle. Cook the pancakes on 1 side until they set. When
small bubbles appear on the uncooked surface, flip the pancakes and
cook until golden on both sides, about 6 minutes. Keep the pancakes on
a plate set at the back of the stove under a dry towel to keep warm
while you make the rest.

To serve, lay the pancakes on a plate and dust with confectioners'
sugar. Serve with roasted apples, crispy prosciutto strips and warm
maple syrup.

Salt and Pepper Salmon

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
* Kosher salt
* Extra-virgin olive oil
* Freshly ground black pepper
* 6 tablespoons unsalted butter, room temperature
* Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows

Directions

Run your finger up and down the center of the salmon feeling for any
pin bones. Remove any that you find with a needle-nosed pliers or
tweezers. With a sharp knife cutting across the width of the salmon,
divide it into 4 equal portions. Lightly salt the salmon and let sit a
couple minutes; this will help you get crispy skin.

Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet
over medium-high heat until the oil is almost smoking. Season the
salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin
side of each fillet. Add the salmon to the pan, skin-side down. To get
super crispy skin, cook the salmon almost to completion, about 6
minutes.

Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.

Transfer the salmon to a platter and serve with the Smashed Potatoes.

Smashed New Potatoes with Peas, Lemon, and Pearl Onions:

1 1/2 to 2 pounds red bliss potatoes

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

3 tablespoons unsalted butter

1 (10-ounce) box frozen pearl onions, defrosted

Pinch sugar

Splash freshly squeezed lemon juice

5 slices lemon

2 (10-ounce) boxes frozen peas, defrosted

1 lemon, zested

Kosher salt and freshly-ground black pepper

1/4 cup roughly chopped flat-leaf parsley

2 heaping tablespoons roughly chopped fresh dill

1 bunch watercress, stems trimmed just above the rubber band

Put the potatoes into a large pot, cover them with cold water, and add
a large pinch of salt. If they're large, cut them in half. Bring to a
boil and simmer until the potatoes are fork tender, 20 to 30 minutes.
Drain. Stick a fork into the potatoes, 1 at a time, lift them out of
the colander and peel with a paring knife. Toss the potatoes into a
bowl and roughly crush them. Drizzle with olive oil and season with
salt and pepper.

Heat 2 tablespoons olive oil with the butter in a medium saucepan over
medium heat until the butter melts. Add the pearl onions, sugar, and
lemon juice and cook, stirring frequently, until the onions are
browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest
and continue cooking until the peas are hot. Season with salt and
pepper. Dump the vegetables over the potatoes in the bowl, drizzle
with extra-virgin olive oil add the parsley and dill and taste for
salt and pepper. Scatter the watercress over the top, fold it in just
until it wilts and call it a day.

Chili Cheese Dogs

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 medium onion, chopped
* 1 pound lean ground beef
* 1 cup ketchup
* 1 teaspoon chili powder
* 1 tablespoon prepared yellow mustard
* Kosher salt and freshly ground pepper
* 4 all beef hot dogs, about 1/2 pound
* 4 hot dog rolls
* 1/2 cup shredded Cheddar

Directions

To make the chili: Heat a skillet over medium flame and add 2
tablespoons of olive oil. When the oil gets hazy, add the onion and
cook, stirring, until they are soft and translucent, about 5 minutes.
Add the ground beef, breaking it up with the back of a spoon, and cook
until nicely browned, about 10 minutes. Stir in the ketchup, chili
powder, and mustard; simmer for 15 minutes until thick; season with
salt and pepper.

For the hot dogs: While the chili is cooking: place a large grill pan
on 2 burners over medium-high heat or preheat an outdoor gas or
charcoal barbecue and get it very hot. Brush the grates with oil to
keep the hot dogs from sticking. Parboil the dogs first before
grilling: bring a pot of water to a boil and cook the hot dogs for
about 5 minutes. Remove from the water and grill the hot dogs just
long enough to give them grill marks. Brush the insides of the rolls
with the remaining oil and place them face down on the grill until
toasty. To serve, top each hot dog with the chili and some Cheddar
cheese.

Stuffed Mushrooms with Sausage

Cook Time: 20 min
Level: easy
Yield: 2 dozen stuffed mushrooms

Ingredients

* 1/4 cup raisins
* 8 large Spanish green olives, pitted
* 1/4 cup pine nuts
* 2 handfuls fresh flat-leaf parsley
* 2 garlic cloves
* 1 pound Italian sausage, removed from casing
* 3/4 cup freshly grated Pecorino Romano
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* Pinch red pepper flakes
* 1 cup fresh bread crumbs, dried out
* 24 large white mushrooms, stems removed

Directions

Preheat oven to 400 degrees F.

To make the stuffing, put the raisins, olives, pine nuts, parsley, and
garlic on a cutting board and chop, and put into a mixing bowl. Add
the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about
1/4 cup of olive oil to moisten and season with salt, pepper, and red
pepper flakes; mix well with your hands to combine. Put the bread
crumbs in another bowl, drizzle with a bit of olive oil and add 1/4
cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to
hold all the mushrooms in a single layer. Arrange the mushrooms snugly
in the pan, cap side down; season the insides with salt and pepper and
drizzle with olive oil. Stuff each mushroom with a generous spoonful
of the sausage stuffing and sprinkle the bread crumbs on top; drizzle
with even more oil. Bake for 20 minutes until the stuffing is browned
and the mushrooms soft, rotating the dish periodically for even
cooking.

The Ultimate Barbecued Chicken

Cook Time: 1 hr 5 min
Level: Intermediate
Yield: 6 servings

Ingredients
Brine:

* 2 quarts water
* 2 tablespoons kosher salt
* 1/4 cup brown sugar
* 2 garlic cloves, smashed with the side of a large knife
* 4 sprigs fresh thyme
* 6 chicken legs and thighs, still connected, bone in, skin on,
about 10 ounces each

The Ultimate Barbecue Sauce:

* 1 slice bacon
* 1 bunch fresh thyme
* Extra-virgin olive oil
* 1/2 onion, chopped
* 2 garlic cloves, chopped
* 2 cups ketchup
* 1/4 cup brown sugar
* 1/4 cup molasses
* 2 tablespoons red or white wine vinegar
* 1 tablespoon dry mustard
* 1 teaspoon ground cumin
* 1 teaspoon paprika or smoked paprika if available
* Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar,
garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable
plastic bag. Add the chicken, close the bag and refrigerate 2 hours
(if you've only got 15 minutes, that's fine) to allow the salt and
seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme
and tie with kitchen twine so you have a nice bundle. Heat about 2
tablespoons of oil in a large saucepan over medium heat. Add the thyme
and cook slowly 3 to 4 minutes to render the bacon fat and give the
sauce a nice smoky taste. Add the onion and garlic and cook slowly
without coloring for 5 minutes. Add the remaining ingredients, give
the sauce a stir, and turn the heat down to low. Cook slowly for 20
minutes to meld the flavors. Once the sauce is done cooking, remove
about 1 1/2 cups of the sauce and reserve for serving along side the
chicken at the table. The rest of the barbecue sauce will be used for
basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium
heat. Take a few paper towels and fold them several times to make a
thick square. Blot a small amount of oil on the paper towel and
carefully and quickly wipe the hot grates of the grill to make a
nonstick surface. Take the chicken out of the brine, pat it dry on
paper towels. Arrange the chicken pieces on the preheated grill and
cook, turn once mid-way, and cook for a total of 10 minutes. Transfer
the grill marked chicken to a cookie sheet and then place in the oven.
Cook the chicken for 15 minutes, remove it from the oven and then
brush liberally, coating every inch of the legs with the barbecue
sauce and then return to the oven for 25 to 30 more minutes, basting
the chicken for a second time half way through remaining cooking time.
Serve with extra sauce.

From: foodnetwork.com

Stuffed Bacon Cheeseburgers

Cook Time: 12 min
Level: Easy
Yield: 4 burgers

Ingredients

* 1/2 cup shredded Monterey jack
* 4 slices cooked bacon, chopped
* 1 pound ground chuck
* Kosher salt and freshly ground black pepper
* 4 large hamburger buns, split
* Ketchup, mayonnaise, and mustard, for serving
* Lettuce, sliced tomato, onion, and avocado, for serving

Directions

Combine the jack cheese and chopped bacon in a bowl. Put the beef in
another bowl and season with salt and pepper; use a rubber spatula to
mix it in. Flatten 1/4 of the meat mixture in the palm of your hand.
Squeeze together about a tablespoon of the cheese and bacon mixture to
make a little nugget; put it in the center of the ground beef. Bring
up the sides of the patty over the filling, making sure the cheese is
completely covered by the meat. Flatten slightly for a nice patty
shape. Set them side by side on a platter in the refrigerator while
preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat
an outdoor gas or charcoal barbecue and get it very hot. Brush the
grates with oil to keep the burgers from sticking. Grill the burgers
for 8 minutes per side for medium. (The USDA recommends cooking ground
beef until it is no longer pink and the internal temperature is 160
degrees F.) Remove the burgers to a clean side plate while you toast
the buns.

Rub the grill rack with more oil and place the buns cut-side down,
toast for 1 minute. Serve the burgers with your favorite condiment and
any garnish you like, such as lettuce, sliced tomato, onion, and/or
avocado.

The Ultimate Beef Stew

Cook Time: 3 hour
Level: Intermediate
Yield: 4-6 servings

Ingredients

* 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
* 3 tablespoons butter
* 2 cups all-purpose flour
* 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
(this cut is also called chuck shoulder pot roast and chuck roast
boneless)
* Sea salt and freshly ground black pepper
* 1 bottle good quality dry red wine (recommended: Burgundy)
* 8 fresh thyme sprigs
* 6 garlic cloves, smashed
* 1 orange, zest removed in 3 (1-inch) strips
* 1/4 teaspoon ground cloves
* 2 bay leaves
* 2 1/2 cups beef stock
* 9 small new potatoes, scrubbed clean and cut in 1/2
* 1/2 pound carrots, peeled and sliced
* 2 cups frozen pearl onions, a large handful
* 1 pound white mushrooms, cut in 1/2
* 1/2 pound garden peas frozen or fresh
* Fresh flat-leaf parsley, chopped, for garnish
* Horseradish Sour Cream, recipe follows, for garnish
* Toasted Peasant Bread, recipe follows, for serving

Directions

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high
heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season
the cubed beef with some salt and freshly ground black pepper and then
toss in the flour to coat. Shake off the excess flour and add the beef
chunks in a single layer to the hot pan, being careful not to over
crowd the pan, you might have to work in batches. Thoroughly brown all
of the cubes on all sides. Once all the meat has been browned remove
it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the
bottom of the pan with a wooden spoon being sure to loosen up all
those tasty bits. Once the wine has gotten hot add the browned meat,
thyme, smashed garlic, orange zest strip, ground cloves, freshly
ground black pepper and salt, to taste, bay leaves and beef stock.
Bring the mixture up to a boil and then reduce the heat to a simmer
and cook uncovered until the liquids start to thicken, about 15 to 20
minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and
mushrooms, along with a pinch of sugar to balance out the acid from
the red wine. Turn the heat up slightly and simmer, uncovered, for 30
minutes more, until the vegetables and meat are tender. Add the frozen
peas during the last minute of cooking. Season with salt and pepper
and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle
with olive oil and add a dollop of Horseradish Sour Cream. Right
before serving add a slice of Toasted Peasant Bread, half way
submerged in the stew.

Horseradish Sour Cream:

* 1 cup sour cream
* 1 tablespoon prepared horseradish
* Olive oil
* Salt and pepper
* Chives, finely chopped, as garnish

Combine sour cream, prepared horseradish and a drizzle of olive oil in
a small bowl and mix until thoroughly combined. Season with salt and
pepper. Add a dollop of the mixture on top of the stew and garnish
with chopped chives.

Toasted Peasant Bread:

* 1 loaf peasant bread, sliced into 1/2-inch pieces
* Extra-virgin olive oil
* 4 garlic cloves, halved
* Chopped parsley leaves

Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with
the extra-virgin olive oil bake for 5 minutes, until the bread is
nicely toasted. Rub the bread slices with the garlic cloves, and
discard garlic. Sprinkle with parsley and serve.

Yield: 4 to 6 servings

From: foodnetwork.com

Mashed Potatoes

Cook Time: 20 min
Level: Easy
Yield: 6-8 servings

Ingredients

* 4 pounds golden creamer potatoes, peeled and cut into quarters
* 1 bay leaf
* Kosher salt and freshly ground black pepper
* 2 cups heavy cream
* 3 tablespoons unsalted butter
* 2 tablespoons chopped chives

Directions

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons
salt, and cover with cold water. Bring to a boil over medium-high heat
and cook until the potatoes are tender, about 20 minutes. Drain them
well and remove the bay leaf. Meanwhile, heat the cream and butter in
a small saucepan. Put the potatoes through a ricer or food mill into a
bowl. Add the hot cream and season with salt and pepper. Mix together
with a spoon and add the chives.

Teriyaki Chicken Wings

Cook Time: 30 min
Level: Easy
Yield: 12 cocktail servings

Ingredients
Wings:

* 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
* Salt and freshly ground black pepper
* Olive oil
* 1 tablespoon sesame seeds, toasted in a skillet over medium heat
until lightly browned
* Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:

* 1 cup low-sodium soy sauce
* 1 cup grapefruit juice
* 1/4 cup hoisin sauce
* 1/4 cup ketchup
* 3 tablespoons rice wine vinegar
* 1/4 cup brown sugar
* 1 fresh, hot red chile, halved
* 5 garlic cloves, halved
* 2-inch piece fresh ginger, smashed with the side of a large knife

Directions

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little
olive oil on them to prevent sticking. Lay the wings in a single layer
on a baking sheet. Bake for 30 minutes or until the skin gets crispy
and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
Simmer over low heat and reduce until slightly thickened. Pour the
sauce into a large bowl. Dump the wings into the bowl and toss to coat
them with the sauce. Transfer to a serving platter and sprinkle with
the sesame seeds and cilantro. Serve hot.

Banana and Pecan Pancakes with Maple Butter

Cook Time: 10 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 cups buttermilk
* 3 eggs
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 pinch salt
* 4 tablespoons sugar
* 1/2 cup pecans, toasted and finely ground (not chopped)
* 1/2 stick unsalted butter, melted
* 3 bananas, peeled and sliced in 1/4-inch circles
* Maple Butter, recipe follows
* Confectioners' sugar, to garnish
* Candied Pecans, to garnish

Directions

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla
together so they are well combined. In a separate bowl mix the flour,
baking powder, soda, salt, and sugar. Combine the wet ingredients with
the dry and stir with a spoon to get rid of the lumps. Fold in the
pecans, most of the melted butter and whisk until batter is smooth.
Heat a griddle or skillet over medium low heat and swirl around a
little melted butter to keep the pancakes from sticking. Using a ladle
pour the batter into the pan, see Cook's note*

Cook the pancakes on 1 side until they are set and then lightly press
the bananas into the batter. When small bubbles appear on the uncooked
surface, flip the pancakes and cook until golden on both sides, about
8 minutes. Transfer pancakes to a warming plate in the oven while you
make the rest.

To serve, slice the maple-honey butter, layer it between the stack of
pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle
with confectioner's sugar and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the
batter in the same spot and letting it roll out to a complete circle.

Maple Butter:

2 sticks unsalted butter, softened

1/4 cup pure maple syrup

2 tablespoons honey

1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup
and honey until well blended. Roll it up in the paper, like a tube and
twist the ends. Chill in the refrigerator for 30 minutes.

Yield: 6 servings

Oven Fries

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise
into fourths to make 16 big, fat wedges
* 1/4 cup extra-virgin olive oil
* Kosher salt
* 2 tablespoons chopped parsley leaves
* 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive
oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out
onto a baking sheet, spreading to a single layer. Roast for 30 to 35
minutes, shaking the pan every now and then, until the potatoes are
cooked through, brown and crispy. Toss the fries in a big bowl with
the parsley and cheese.

Grilled Chicken Breast with Ginger and Soy

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups soy sauce
* 1/2 cup extra-virgin olive oil
* 1/4 cup dark sesame oil
* 1 lime, juiced
* 4 inches fresh ginger, chopped
* 2 garlic cloves, chopped
* 1/2 cup chopped fresh cilantro leaves
* 4 boneless, skinless chicken breasts, pounded thin

Directions

Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame
oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro
in the bottom of each of 2 large freezer bags. Put 2 chicken breasts
in each bag and get them coated with the marinade. Then set the bags
on a work surface, force the air out and seal them. Allow chicken to
marinade for 1 hour. You can also freeze the chicken right in the
marinade at this point. To do so fold each bag over the chicken 3
times, tape them well, and date them. Put it in the freezer for up to
2 months.

Place a large grill pan on 2 burners over medium-high heat, or preheat
an outdoor gas or charcoal grill. Fold a few paper towels into a thick
square. Blot some oil on the paper towels and then carefully and
quickly wipe the ridges of the gill pan or the hot grates of the grill
to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and
pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on
each side until charred and firm. Serve with the sesame noodles and
cucumber pickles.

The Ultimate Omelette

Cook Time: 20 min
Level: easy
Yield: 6 servings

Ingredients

* 1 stick butter
* 18 eggs (3 per person)
* 1/2 cup heavy cream
* 1 tablespoon crushed white peppercorns
* 1 bunch chives, finely chopped
* 1 bunch chervil, finely chopped
* 1 tablespoon sea salt
* Roasted mushrooms and watercress, as accompaniment, if desired

Special equipment:

* 1 (9-inch) non-stick saute pan
* Heat resistant spatula
* 4-ounce ladle
* Cook's note: The individual omelettes (3 eggs) need to be cooked
individually.

Directions

Preheat the oven to 450 degrees F.

To clarify the butter, put it in a small pot over low heat and slowly
bring to a simmer. Cook over low heat until the butter separates. When
the milk solids fall to the bottom and the golden butter- fat rises to
the surface remove from heat. Set aside

Cook's note: I like to clarify the butter because whole butter has
milk solids that will burn. This gives your omelette dark spots.

Crack the eggs into a medium mixing bowl and pour in cream. Add pepper
and whisk until well incorporated and foamy.

Preheat the pan over medium heat. When the pan is heated, add 2 or 3
tablespoons of clarified butter. Turn the heat down slightly. Using a
4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula,
start stirring quickly.

Cook's note: This is to heat the eggs through so they set like a
custard. Keep swirling them around so the eggs aren't in 1 spot long
enough to burn.

Once the eggs begin to set, stop stirring. Put the pan in the oven and
cook for 1 1/2 minutes. When you remove the omelette from the oven it
should still have a soft custard touch.

Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.

Cook's note: Using an oven glove to hold the handle, tip the pan
sideways and roll the omelette onto a plate with a spatula.

Serve with roasted mushrooms and watercress.

From: foodnetwork.com

The Ultimate Potato Gratin

Cook Time: 1 hr 35 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1 head savoy cabbage, cored, cleaned, and shredded
* 1 (2-inch) piece slab bacon, thinly sliced
* 2 tablespoons unsalted butter, plus more for greasing the gratin dish
* 4 garlic cloves, finely chopped
* 1/2 bunch fresh chives, finely chopped to 1/4 cup
* Sea salt and freshly ground black pepper
* 2 pounds baking potatoes, unpeeled and thinly sliced (about
1/8-inch), see Cook's note*
* 2 1/2 cups heavy cream
* 2 cups grated Parmesan

Directions

Preheat the oven to 375 degrees F.

Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a
small skillet over medium-low heat and fry the bacon, until crisp.
Remove from pan with a slotted spoon and drain on paper towels. Set
aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted
add 1/2 the garlic and give it a quick stir with a wooden spoon to
soften. Add the cabbage and coat it with the butter. Slowly let it
wilt. Add the bacon. Season with salt and freshly ground black pepper.
Remove from heat and add most of the chives, reserving a little for
the garnish.

Generously butter the bottom and sides of an ovenproof casserole dish.

In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of
Parmesan, and the remaining garlic, Season with salt and freshly
ground black pepper. Using your hands, place a layer of potatoes in
the casserole dish. Sprinkle with Parmesan and repeat with 2 more
layers. Spoon the cabbage mixture on top and spread it out evenly over
the potatoes. Top it off with 2 more layers of potato and Parmesan.
Pour the remaining 1cup cream over the dish. Sprinkle with the
remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake
for 30 minutes until golden brown. Leave for 10 minutes before
serving. Garnish with fresh chives.

*Cook's Note: Slice the potatoes immediately before using so they
don't turn brown.

From: foodnetwork.com

Flan

Cook Time: 55 min
Level: intermediate
Yield: 6 servings

Ingredients

* 1 1/2 cups sugar
* 2 tablespoons water
* 1/2 lemon, juiced
* 2 cups heavy cream
* 1 cinnamon stick
* 1 vanilla bean, split and scraped
* 3 large eggs
* 2 large egg yolks
* Pinch salt

Directions

To make the caramel: have ready a 2-quart round flan mold and a large
roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in
a heavy-bottomed pot or pan. Place over medium-high heat and cook
until the sugar begins to melt. Swirl the pan over the heat until the
syrup darkens to a medium amber color, about 10 minutes; don't stir
with a spoon. Remove from the heat and immediately add the lemon
juice, swirl the pan again to combine, and then pour into the flan
mold. Tilt the dish so that the caramel evenly coats the bottom and a
bit up the sides, place in the roasting pan and set aside.

Preheat the oven to 325 degrees F, bring a kettle of water to a boil
for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over
medium-low flame. Bring the cream to a brief simmer, stirring
occasionally. Take care not to let the cream come to a full boil to
prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the
remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the
mixture is pale yellow and thick. Temper the egg mixture by gradually
whisking in the hot cream mixture; don't add it too quickly or the
eggs will cook. Pass the mixture through a strainer into a large
measuring cup to ensure that the flan will be perfectly smooth. Pour
the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the
roasting pan to come halfway up the side of the mold; be careful not
get water into the custard. Carefully transfer to the middle oven
rack, and bake for 30 to 45 minutes, until the custard is barely set
and just jiggles slightly. Let the flan cool in the water bath, then
refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold
to loosen the flan. Place a dessert plate on top of the flan and
invert to pop it out.

The Ultimate Roast Chicken

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 (5 1/2 pound) free-range chicken
* 1/2 bunch each fresh oregano, thyme, and parsley
* 1/4 pound unsalted butter, softened
* Kosher salt and freshly ground black pepper
* 1 orange, halved
* 1/2 head garlic
* 1 medium white onion, halved, plus 1 onion
* 6 strips smoked bacon
* 2 tablespoons all-purpose flour
* 1 1/2 cups chicken broth
* 1/4 cup dry sherry
* Serving suggestion: roast potatoes, watercress and gravy.

Directions

Preheat oven to 425 degrees F.

Rinse the chicken with cool water, inside and out. Pat it dry with
paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop
the other half. In a small bowl, mash the softened butter with the
chopped herbs, until combined. Rub the herbed butter under the skin,
as well as all over the outside of the chicken. Season the bird all
over with salt and pepper. Stuff the cavity with the orange, garlic, 1
onion, and the remaining herbs. Tie the legs together with kitchen
twine to help hold its shape. Place the chicken, breast-side up, in a
roasting pan. Put the remaining onion into the pan, which will help
color and flavor the sauce. Lay the strips of bacon across the breast
of the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for
another 25 minutes to brown the skin. The chicken is done when an
instant-read thermometer reads 165 degrees F when inserted into the
thickest part of the thigh (the legs of the chicken should wiggle
easily from the sockets too.) Remove the chicken to a platter and let
stand for 10 minutes, so the juices settle back into the meat before
carving.

Meanwhile, remove the softened onion from the roasting pan. Tilt the
pan so the drippings collect in 1 corner, skimming off as much fat as
possible, and leaving the drippings. Place the roasting pan on top of
the stove over medium heat and take a wooden spoon to scrape up the
flavor from the bottom of the pan. Stir the flour into the drippings
to make a roux-like paste. Pour in the chicken broth in stages;
continue to stir to dissolve the flour evenly to prevent lumps. Stir
in the sherry and season with salt and pepper.

To serve, carve the chicken tableside and squeeze the oranges from the
cavity over the meat.

From: foodnetwork.com

Potato Salad

Cook Time: 15 min
Level: Easy
Yield: 4-6servings

Ingredients

* 2 pounds small Yukon gold potatoes
* 2 large eggs
* Kosher salt
* 1/2 bunch sliced scallions, white and green parts
* 2 tablespoons drained capers
* 2 cups mayonnaise
* 1/4 cup Dijon mustard
* 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
* 1/2 small red onion, chopped
* 2 tablespoons chopped fresh flat-leaf parsley
* 1/2 bunch dill, chopped
* 1/2 lemon, juiced
* Freshly ground black pepper
* Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water.
Bring to a simmer. After 12 minutes remove the eggs with a slotted
spoon and let cool. Continue cooking the potatoes until a paring knife
poked into them goes in without resistance, about 3 minutes longer.
Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir
together the mayonnaise, mustard, pickles and their juice, onion,
remaining scallions and capers, parsley, and lemon juice in a bowl
large enough to hold the potatoes. Peel the cool eggs and grate them
into the bowl. Stick a fork into the potatoes and lift them 1 at a
time out of the colander. Break up the potatoes by hand into rough
chunks, add them to the bowl and toss to coat with the dressing.
Season, to taste, with salt and pepper. Drizzle with a little olive
oil before serving.

Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients
Pork Tenderloin:

* 2 pork tenderloins, 1 1/2 to 2-pounds total
* Kosher salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1/2 lime, juiced

Chile-Coconut Sauce:

* 2 tablespoons extra-virgin olive oil
* 1 (1-inch) piece fresh ginger, peeled and chopped
* 2 garlic cloves, chopped
* 1 lemongrass stalk, white part only, chopped into small pieces
* 1 fresh red jalapeno, cut into rounds
* 1 (14-ounce) can unsweetened coconut milk
* 1 teaspoon sugar
* 1 lime, juiced
* 1 tablespoon fish sauce (recommended: Nam pla)
* Kosher salt and freshly ground black pepper
* Stems from 1/4 bunch fresh cilantro
* Chile-Coconut Tomato Salad, recipe follows

Directions

Put the pork on a platter and sprinkle all over with salt and pepper.
Add the olive oil and lime juice and turn to coat the pork with the
marinade. Cover with plastic wrap and set aside in the refrigerator.

For the Chile-Coconut Sauce:

Heat the olive oil in a saucepan over medium heat. Add the ginger,
garlic, lemongrass and chile and cook to soften, about 3 minutes. Add
the coconut milk, and sugar and simmer until thickened, about 5
minutes. Stir in the lime juice and season with fish sauce, and salt
and pepper. Cool to room temperature. Add cilantro stems and puree
using an immersion blender or blender.

Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick
square of paper towel and then carefully and quickly wipe the hot
grates of the grill to make a non-stick surface. Put the pork on the
grill and cook, turning to brown all sides, until crusty on the
outside and almost cooked through but still slightly pink in the
center, 10 to 15 minutes.

Remove from the grill and let rest for a few minutes.

To serve, slice the pork and add it to the bowl with the tomato salad.
Pour over the chile-coconut sauce and toss it all together.
Chile-Coconut Tomato Salad:

* 1 1/2 cups shredded, unsweetened coconut
* 2 pounds fresh heirloom tomatoes, cut into big chunks (variety
of colors purple, yellow, bright red)
* 1/2 small red onion, slivered
* 1 fresh red jalapeno, thinly sliced
* Leaves from 1/4 bunch fresh cilantro
* Handful fresh mint leaves
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 scallions, trimmed and chopped

Preheat the oven to 375 degrees F.

Spread the coconut out in a thin layer on a baking sheet and bake,
shaking every now and then for even cooking, until lightly browned,
about 10 minutes.

In a big bowl, toss together the tomatoes, red onion, chile, cilantro,
mint, and salt and pepper. Drizzle with olive oil or with some
remaining Chile-Coconut Sauce and fold in the toasted coconut and
scallions.

From: foodnetwork.com

Pot Roast Risotto

Tempura Battered Onion Rings

Cook Time: 5 min
Level: Intermediate
Yield: 4 servings

Ingredients

* Oil, for frying
* 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
* 1 1/2 cups rice flour, plus more, for dredging
* 1 tablespoon baking powder
* 1 tablespoon baking soda
* 1 egg yolk
* 1 cup beer (use enough until you get pancake batter consistency)
* 1/2 teaspoon salt, plus more for seasoning
* Freshly ground black pepper

Directions

Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.

Sift dry ingredients into a large mixing bowl and make a well in the
center. Crack the egg yolk into a separate bowl and break it up with a
fork. Add this to the well in the middle of the flour and slowly pour
in the beer as you whisk. Gradually make wider circles with the whisk
to incorporate the dry ingredients from the edges - this will minimize
the chance of lumps. Continue until all the dry ingredients are mixed
and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane found between the
layers; (otherwise the batter won't stick as well). In a large dish
add some rice flour, and season with salt and pepper, to taste. Coat
each ring in the flour. Dip in the batter and fry in hot oil in
batches until golden. Drain on paper towels and season with salt.

Bistro-Style Short Ribs

Cook Time: 3 hr
Level: Easy
Yield: 4-6 servings

Ingredients
Short ribs:

* 3 tablespoons extra-virgin olive oil
* 4 pounds short ribs, in 1 long piece or at least in pairs
* Kosher salt and freshly ground black pepper
* 1 medium onion, chopped
* 2 carrots, chopped
* 1 large tomato, quartered
* 3 ribs celery
* 1/2 head garlic, peeled
* 1/4 bunch fresh thyme
* 1 1/2 cups dry red wine
* 2 cups low-sodium, organic beef stock
* 4 tablespoons chopped flat-leaf parsley

Directions

Preheat a cast iron grill or outdoor grill.

Season the short ribs with salt and pepper, drizzle with a little
extra-virgin olive oil, and brown on all sides.

Place the onion, garlic, celery, carrot, and tomato into a food
processor and blend until you reach a consistent, smooth pulp.

Take a large Dutch oven and place over medium-high heat. Add a 3-count
of extra-virgin olive oil and add the thyme to infuse the oil. Next
add the vegetable pulp, season with salt and pepper, to taste, and
cook for about 10 minutes. Pour in the red wine and stock and bring it
to a boil. Using tongs take the ribs and nestle them into the braising
mix; the liquid should just about cover the meat. Place the lid
loosely on top, reduce heat to a simmer and cook until the meat is
very tender, approximately 2 1/2 to 3 hours.

When the ribs are about finished, remove about 1 to 2 cups of liquid
and strain into a small saucepan over medium-high heat. Heat the sauce
until slightly reduced and thickened, about 5 minutes.

Chocolate Pudding

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 cups whole milk
* 1/2 cup sugar
* 1/3 cup natural cocoa powder
* 4 teaspoons cornstarch
* 3 large egg yolks
* 2 teaspoons pure vanilla extract
* 1/4 teaspoon fine salt
* 3/4 cup whipping cream

Directions

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive
saucepan. Bring to a simmer, over medium-high heat. Remove from the
heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt,
egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into
the egg mixture. Return to the saucepan and cook over medium-high heat
whisking constantly, until the pudding comes to a full boil. Reduce
the heat to maintain a simmer, and continue whisking until thick,
about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and
refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream
with a whisk or a hand held mixer, and continue beating until soft
peaks form. Take care not to over-beat the cream or it will be grainy.
Serve each pudding with a dollop of whipped cream on top.

The Ultimate Cheesecake

Cook Time: 45 min
Level: Intermediate
Yield: 6-8 servings

Ingredients
Crust:

* 2 cups finely ground graham crackers (about 30 squares)
* 1/2 teaspoon ground cinnamon
* 1 stick unsalted butter, melted

Filling:

* 1 pound cream cheese, 2 (8-ounce) blocks, softened
* 3 eggs
* 1 cup sugar
* 1 pint sour cream
* 1 lemon, zested
* 1 dash vanilla extract
* Warm Lemon Blueberry Topping, recipe follows

Directions

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until
evenly moistened. Lightly coat the bottom and sides of an 8-inch
springform pan with nonstick cooking spray. Pour the crumbs into the
pan and, using the bottom of a measuring cup or the smooth bottom of a
glass, press the crumbs down into the base and 1-inch up the sides.
Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed
for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a
time, and continue to beat slowly until combined. Gradually add sugar
and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest,
and vanilla. Periodically scrape down the sides of the bowl and the
beaters. The batter should be well mixed but not over-beaten. Pour the
filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up
the sides around it. Place the cake pan in a large roasting pan. Pour
boiling water into the roasting pan until the water is about halfway
up the sides of the cheesecake pan; the foil will keep the water from
seeping into the cheesecake. Bake for 45 minutes. The cheesecake
should still jiggle (it will firm up after chilling), so be careful
not to overcook. Let cool in pan for 30 minutes. Chill in the
refrigerator, loosely covered, for at least 4 hours. Loosen the
cheesecake from the sides of the pan by running a thin metal spatula
around the inside rim. Unmold and transfer to a cake plate. Using a
spatula spread a layer of Warm Lemon Blueberry topping over the
surface.

Slice the cheesecake with a thin, non-serrated knife that has been
dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:

* 1 pint blueberries
* 1 lemon, zested and juiced
* 2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium
heat for 5 minutes or so until the fruit begins to break down
slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Cook Time: 5 minutes