Shepherd's Pie

Eric has been asking me to make this for ages, so I thought I'd give it a try. This is Michael Chiarello's recipe, but I've made a few changes, based on what I did and what I would do next time.


1 Tbs olive oil
1 1/2 lb ground beef, lamb, or turkey
3 medium carrots, peeled and chopped fine
1 C green peas
2 medium onions, diced
1 level Tbs tomato paste
2 Tbs fresh thyme leaves
2 Tbs chopped fresh parsley
1/2 tsp ground cinnamon
1 Tbs flour
1/2 C red wine
1 C beef or chicken stock
Salt and pepper
2 lbs Yukon gold potatoes
2 Tbs butter
1/2 C cream or milk

Preheat the oven to 400 degrees.

Heat the olive oil over medium heat in a deep pan. Brown the meat and remove from the pan with a slotted spoon. Add the onions and sautee until lightly browned, about 5 minutes. Add the copped carrots and cook for another 5 minutes. Add the tomato puree, herbs and cinnamon. Stir for a couple of minutes to combine, and then stir in the flour until the liquid is absorbed. Now add the red wine and stock. Season with salt and pepper. Return the meat to the pan and bring to a boil. Add the peas. Cover, turn the heat to low, and simmer for about 30 minutes, until the meat is fully cooked.

Meanwhile, peel the potatoes, cut them, into large pieces, and place in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until tender, about 10 minutes.

When the potatoes are done, drain them, return them to the pot, cover with a cloth to absorb the steam, and leave them for about 5 minutes. Next, add the butter and cream, and mash them. Season with salt and pepper. When the meat is ready, spoon it into a large baking dish and level with the back of the spoon. Spread the potatoes evenly all over. Bake until the top is crusty and golden, about 25 minutes. Sprinkle the remaining thyme on top, and let stand a few minutes before serving.

Mashed Butternut Squash

I can't get enough squash in the winter, and when we have some leftover (like from the risotto below), I like to make an easy puree as a side dish.


3 C butternut squash, peeled and chopped into 1" pieces
2 Tbs butter
4 Tbs mascarpone cheese (or heavy cream)
2 Tbs brown sugar
Pinch of nutmeg
1 tsp cinnamon

Boil the squash until tender. Drain and return to pot. Allow any extra water to evaporate, and then use a potato masher to mash. Stir in the remaining ingredients.

Carrot and Winter Squash Risotto

Here's another recipe from "The Produce Bible." I have made a lot of risottos, and I think this one is going up there with my favorites! I would recommend serving it with a little mascarpone cheese on top. Yum!


1/3 C butter
1 onion, finely diced
1 3/4 C diced winter squash (I used Butternut)
2 large carrots, diced
8 C vegetable stock, heated (or chicken stock)
2 C arborio rice
1 C shaved Romano or Parmesan cheese
1/4 tsp nutmeg


Heat three tablespoons of butter in a large, heavy bottomed frying pan. Add the onion and sautee until soft. Add the squash and carrots, and cook for about 10 minutes, until tender. Mash slightly with a fork. Add the rice and cook for a minute until the grains are translucent, and add the first 1/2 C of vegetable stock. Simmer the rice until the stock is absorbed, and add more stock. Continue until you have used up all the liquid, or until the rice is creamy and soft. If you need more liquid, add water. Remove from the heat and stir in the remaining butter, cheese, and nutmeg. Season with freshly ground pepper and salt. Allow to sit, covered, for 5 minutes before serving.

Dr. Pepper Cupcakes

This recipe comes from a 1965 Dr. Pepper cookbook I have in my collection (Pineapple-Roquefort Cheese Sandwich Filling, anyone?). The frosting is James Beard's basic buttercream, to which I added ginger, cherry syrup, and cocoa powder. We were disappointed that the cake didn't taste very Dr. Pepper-y, but the texture was good, and the frosting was a winner!


1/2 C butter
2 1/2 C brown sugar
3 eggs
3 oz unsweetened baking chocolate, melted
1/2 C buttermilk
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 C cake flour
2 tsp vanilla
1 C boiling Dr. Pepper

Cream the butter and add the brown sugar. When well blended, add the eggs, one at a time, beating well. Add the chocolate, slightly cooled.

In a small bowl, add one teaspoon of baking soda to the buttermilk. Mix your remaining dry ingredients in another bowl. Add the flour mixture and buttermilk to the butter mixture alternately. Add the vanilla, and finally mix in the Dr. Pepper.

Pour into cupcake molds and bake for 20-25 minutes at 375 degrees.


For the frosting:
1/3 C soft butter
3 C confectioner's sugar
1/2 C dark cocoa
4 Tbs heavy cream
1 tsp freshly grated ginger
1 can cherries in syrup (or in liqueur)

Cream the butter, cocoa and sugar together and stir in the cream. Add the ginger and enough cherry syrup to create the desired consistency. Refrigerate if necessary, and spread over the cupcakes when they have cooled. Top each cupcake with half a cherry.

Guinness Cupcakes

Last night my friends Amanda, Jenn, and Kara, and I convened to attempt another cupcake tasting. This time we had a beverage theme: Guinness cupcakes and Dr. Pepper cupcakes (recipe to follow). Jenn had found this recipe through another friend, who found it on the Food Network. The results were surprisingly good- the Guinness cake was light and moist, and you can actually taste the beer! The cream cheese frosting was a nice touch, because it creates the appearance of a foamy head on a glass of Guinness, but we weren't completely sold on the flavor combination. I wonder if a white chocolate frosting would be better.


3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purposeflour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

Leek and Parsnip Puree

This is from "The Produce Bible," by Leanne Kitchen. I like that it uses vegetables that are in season in the winter, and it's a nice alternative for mashed potatoes.


1 leek, white part only, thinly sliced
3 large parsnips, peeled and chopped
2 Tbs snipped chives
2 Tbs butter
3 Tbs creme fraiche

Put the leeks and parsnips in a saucepan of boiling salted water. Cook for about 10 minutes, until tender. Drain and allow to cool slightly before blending in a food processor to a smooth puree.

Put the puree in a clean saucepan and add the chives and butter. Season with sea salt and fresh ground pepper. Cook the puree until heated through. Remove from the heat and stir in the creme fraiche.

Tyler's Ultimate Meatloaf

This is my favorite meatloaf recipe (sorry, mom!). I always order it at Cafeteria, so I was really excited to see Tyler Florence make it on his Food Network show a couple years ago. I like to make extra Tomato Relish and save it to serve with burgers.


1 recipe Tomato Relish (click for recipe)
2 1/2 lbs ground beef, pork, or turkey
3 slices white bread, crusts removed, torn into chunks
1/4 C milk
2 eggs
1 Tbs fresh thyme leaves
Salt and pepper
3-4 bacon slices, optional


Preheat the oven to 350 degrees.

Place the torn bread in a bowl and add the milk to cover, letting the bread soak while you put together the rest of the ingredients.

In a large mixing bowl, mix together the ground meat, 1 1/2 C tomato relish, eggs, and thyme. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the mixture. Transfer the mixture into a loaf pan, and coat the top with another 1/2 C of relish. If you like, lay the bacon across the top.

Bake for 1- 1 1/2 hours until the meatloaf is firm. Serve with the remaining tomato relish on the side.

Ginger Peanut Stir-Fry

This is such an easy dinner, and can be adapted to include all kinds of vegetables, tofu, or beef.



1 lb boneless, skinless chicken breasts, chopped into 1-inch pieces
1 medium, red bell pepper, sliced
1/4 large onion, sliced thin
2 cloves garlic, minced
3 fingers of ginger, grated
2-3 C broccoli, chopped
2 Tbs sesame oil
1 Tbs chili sauce
2 Tbs soy sauce
1/2 C unsalted peanuts
1/4 C water
2 Tbs brown sugar
1/2 C torn basil leaves


Heat the sesame oil in a wok or large frying pan. Add the garlic, ginger, and onions, and sautee until soft. Add the red peppers, the chicken, the soy sauce, and chili sauce. Once the chicken is browned on all sides, add the broccoli and water and cook until the broccoli is bright green. Remove from heat and stir in the brown sugar. Top with basil and serve over rice.

Cranberry Sauce

1 lb fresh cranberries
2 clementines, mandarins, or tangerines
3/4 C sugar
1/2 C water


Wash the cranberries and discard any that are bruised or spoiled. Slice the oranges in half, and squeeze into a pot. Add the whole peels, cranberries, and water, and bring to a boil, stirring frequently. You should hear the berries popping. Once the popping stops, allow the sauce to sit until a foam forms all over the surface. At this point, add the sugar (to taste), and stir until thickened. Refrigerate until ready to serve.

Cheese Buttons

This is adapted from a Martha Stewart recipe for cheese straws. They are like little, cheesy biscuits, and they are delicious!


6 oz sharp cheddar cheese
1 1/2 C flour, plus more for board
8 Tbs butter, room temperature
1 tsp dry mustard powder
1 tsp salt
1/4 tsp ground pepper
1/3 tsp cayenne pepper
1/4 C milk

Preheat oven to 425 degrees. In a food processor, grate the cheese. Switch to a cutting blade and add the remaining ingredients. Pulse until combined. With the food processor still running, add just enough milk to hold the dough together.

Transfer dough to a lightly floured board, roll out to about 1/4 inch thick. With a small, round cookie cutter, or a bottle cap, cut into 1" rounds. Place about 1 inch apart on a baking sheet. Bake until golden and firm to the touch, 15 minutes. Transfer to a rack to cool.

Goat Cheese and Caramelized Onion Tartlets

I love almost anything made with goat cheese, and these little bite sized tarts are perfect for entertaining.


3 eggs
12 oz goat cheese, at room temperature
1 large sweet onion, sliced very thin
2 Tbs fresh thyme leaves
1 Tbs olive oil
2 1/2 C flour
1 tsp salt
1 C cold butter
Ice water

In a medium frying pan, heat the oil and add the onions. Sautee over low heat, stirring frequently until caramelized, about 45 minutes. Remove from heat.

Meanwhile, make the crust. Preheat the oven to 350 degrees. Cut the butter into the flour and salt with a pastry cutter or food processor, until the mixture is coarse, like breadcrumbs. Add just enough ice water so that the dough comes together. On a floured board, press down on the dough to flatten slightly (do not knead!), and sprinkle with half the thyme. Fold over twice and roll out into a large rectangle. Using a biscuit cutter or glass, cut into 24 3-inch rounds, and press gently into a mini cupcake pan. Pierce the bottoms of the shells with a fork, and bake for 10 minutes.

Whisk together the goat cheese, eggs, and the remaining thyme until creamy. Stir in the onions into the mixutre, and spoon into the tart shells. Bake for another 30 minutes, and serve warm. Makes 24 tartlets.

Gingersnaps

I have been making this recipe since I was about 13 years old. It comes from Maida Heatter's "Book of Great Cookies." The cookies are not super soft, but they are not the hard type either; Maida calls them "semi-soft." My mother and I like to add some fresh ginger, as well as come chopped crystallized ginger for an extra gingery cookie! The cookies in the photo were rolled in black sugar for Halloween.


2 1/4 C flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp fresh ginger
1 tsp powdered ginger
1/2 tsp powdered cloves
1/4 tsp allspice
1/4 tsp finely ground black pepper
6 oz butter
1 C dark brown sugar, firmly packed
1 egg
1/4 C molasses
1/2 C finely chopped crystallized ginger
Granulated sugar (to roll the cookies in)

Sift together the flour, baking soda, salt, and spices. In an electric mixer, cream the butter. Add the brown sugar and fresh ginger and beat well. Add the egg and the molasses, and beat until the mixture is light in color. On low speed, gradually add the dry ingredients, scraping the bowl as you go. Fold in the crystallized ginger. Refrigerate the dough until you can handle it (as little as 15 minutes).

Pour some granulated sugar into a shallow bowl. Use a rounded tablespoon of dough for each cookie. Roll it into a ball between your hands, and then roll around in the sugar to coat. Place the balls 2 inches apart on an ungreased baking sheet. Bake the cookies for about 13 minutes at 375 degrees, until they feel semi-firm to the touch. The tops should just be cracked. Transfer to racks to cool. Makes approximately 36 cookies.

Cheese Crisps

These are really good on top of a salad, and also make a crunchy, salty snack.


8 oz shredded jack cheese
8 oz shredded parmesan cheese

Combine the cheeses. Drop six small handfuls onto a baking sheet, leaving about 1 inch of space between them. Bake in the oven at 350 degrees until just golden, about 5 minutes. Remove from oven and let cool for a minute before lifting with a spatula and placing on a paper towel to drain the oil. Repeat!

Marinated Bocconcini Skewers

I love using little bocconcini (mini mozzarella balls) in pasta salads, so when I saw Martha marinating them and serving them for parties, I got pretty excited about the idea. I altered the seasonings a little bit, and I chose to pair the cheese with cherry tomatoes, but Martha also recommends folded slices of proscuitto.


1 1/2 C bocconcini, drained
1 tsp chili flakes
1 tsp sea salt
1 tsp fresh thyme leaves
Zest of one lemon
1 tsp cracked black pepper
1 C olive oil
20 rosemary stems, stripped of most of the leaves
1 pint cherry tomatoes

Combine all of the above in a ziploc bag or bowl, and refigerate for at least 2 hours. Using the rosemary stems, skewer one or two mozzarella balls and tomatoes.

Tomato Tarte Tatine

This recipe is adapted from "The Produce Bible," by Deborah Madison, a recent acquisition that is chock full of amazing recipes and interesting facts about all kinds of produce. Mine came out a little soggy, but I used Early Girl tomatoes, which are more watery than plum tomatoes (aka Romas). Regardless, the combination of the caramelized flavors of the tomatoes, onions, brown sugar, and balsamic vinegar with the tangy goat cheese and buttery pastry was delicious!


12 plum tomatoes
4 Tbs olive oil
2 medium onions, sliced very thin
2 garlic cloves, finely sliced
1 Tbs balsamic vinegar
1 tsp soft brown sugar
1 handful fresh thyme
1 C crumbled goat cheese
1 sheet puff pastry

Preheat the oven to 300 degrees. Cut the tomatoes in half, lengthwise, and season with salt and pepper. Place them, cut side up, on a wire rack in a baking dish. Roast in the oven for 3 hours.


Heat two teaspoons of olive oil in a heavy bottomed sauce pan, and add the onions. Cook over low heat, stirring frequently, until caramelized (about 45 minutes). Meanwhile, in an 8 inch oven-proof frying pan, heat the remaning olive oil. Add the garlic, balsamic vinegar, sugar, and one tablespoon of water, and cook until the sugar dissolves. Remove from the heat.

When the tomatoes are done, remove from the oven and increase the temperature to 400 degrees. Place the tomatoes, cut side up, in one layer in the pan with the vinegar mixture. Top with the onions, thyme, and crumbled goat cheese. Cover with the puff pastry, trim the edges, and tuck the pastry into the side of the pan around the tomatoes. Bake for 25-30 minutes, until the pastry is golden brown. Carefully run a knife around the edges of the pan, and invert onto a plate. Cool to room temperature and serve.

Roasted Winter Squash Soup

This soup is like autumn in a bowl! I like to use a variety of squashes, but you could make this with just Butternut or Acorn, if you can't find the others.


2 medium Sweet Dumpling squashes
2 medium Butternut squashes
1 medium Sugar pumpkin (plus four to serve in)
2 large carrots, chopped
4 small parsnips, chopped
1/4 C butter, softened
1/4 C brown sugar
1 onion, sliced
4 5 cloves of garlic, halved
8 C chicken stock
2 C white wine
1/2 C half and half
Salt and pepper
1 tsp allspice
2 tsp sage
2 Tbs chopped chives
Creme fraiche

Cut the squashes in half and remove the seeds. Place cut-side up in two roasting pans, and fill the cavities with the butter and brown sugar. Rub a little butter on the cut flesh of the squash as well. Surround the squashes with the garlic, onions, parsnips, carrots, and sage. Sprinkle everything with salt and pepper. Pour a half cup of wine and a half cup of stock over each of the pans, and cover with foil. Bake for about a 45 minutes at 400 degrees, or until the vegetables and squash are soft.


Scoop the flesh out of the squashes and discard the skins. Put the flesh in a large pot with the rest of the vegetables and the remaining liquids. Add the allspice, and simmer for 10 minutes. Puree in a blender (or with a hand-held blender) and serve with a spoonful of creme fraiche and a sprinkling of chives.

Stuffed Pork Chops with Roasted Pears & Port Wine Sauce

I made this one up, so the proportions might not be very precise, but use your judgement, and you will be fine!


4 pork chops
1 C cornbread crumbs (see cornbread recipe below)
1/4 large onion, finely chopped
2 cloves garlic, minced
1 Tbs fresh thyme
3 Tbs olive oil
1/4 lb thinly sliced proscuitto
Pepper
4 small pears, cut into wedges
1 C port or red wine
2 Tbs butter

Cut a pocket in each pork chop with a sharp knife. Mix together 1 Tbs olive oil with the cornbread crumbs, garlic, onion, and thyme, and stuff the mixture into each chop (you could also add half a pear, finely diced, for a little sweetness). Sprinkle both sides of the pork chops with pepper, wrap with proscuitto, and place in a skillet over high heat just to crisp each side. Add the pears to the pan and drizzle half the port over them. Move to the oven, and bake at 400 degrees for about 25-30 minutes.

Remove the meat and pears to a serving platter. Return the skillet to the stove top, add the butter and let melt. Add the wine and reduce until a sauce is formed. Pour over the pears and meat.

Cornbread

This is a really delicious cornbread recipe that is also healthy. You can add whole eggs and butter instead of oil if you want to fatten it up a bit. Serve with hearty chili or at breakfast, or bake it a little longer, and crumble it up to make a fantastic Thanksgiving stuffing!


1 C yellow cornmeal
1 C flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
14 oz creamed corn (canned)
1/2 C buttermilk
2 large egg whites
2 tsp corn oil

Mix all ingredients and pour into a square baking pan. Bake at 400 degrees for 20 minutes, or until a knife comes out clean. Allow to cool before cutting and serving.

Chili

This is one of my mom's recipes that I always crave on cold days. It's easy to make and freezes really well, so go ahead and make a big pot so you can have leftovers later on.


2 1/2 lbs ground beef or turkey
44 oz canned kidney beans
2 large onions, diced
8 1/2 C chopped tomatoes (canned or fresh)
1 C diced bell peppers
4 cloves garlic, crushed and quartered
Oregano
Chili powder
Salt and Pepper
1/4 C brown sugar

Brown the beef with the onions and garlic in a large pot. Add the remaining ingredients, except sugar, and simmer for about an hour, stirring frequently. Taste for seasoning, and add more spices if necessary. If too thin, add some tomato paste. I like to add a little sugar as well.

Serve with sharp cheddar cheese and cornbread.

Lamb and Couscous

This recipe is somewhere between the Greek lamb and rice my mother used to make, and an Afghani dish with lamb, yogurt and rice. I like to serve it with couscous, but rice would work just as well.


1 lb ground lamb
1 C peas (frozen is fine)
2 cloves garlic, sliced
1/4 large onion, diced
4 cardamom pods
1 tsp fennel seeds
2 tsp ground cumin
1 tsp chili powder
Salt and pepper

Yogurt sauce:
1 1/2 C Greek yogurt
1 tomato, diced
1 Tbs finely chopped mint leaves
1 tsp cumin
Salt and pepper

In a large pan, sautee the onions and garlic with the fennel and cardamom. Add the meat and spices, cook through, adding the peas halfway. Remove the cardamom pods before serving.

For the yogurt sauce, combine all ingredients.

Serve over couscous with the yogurt sauce on top.

"Peppadew" Peppers

These are sweet, spicy peppers that I like to use in pasta, on sandwiches, in salads, cocktails (see below), or just to snack on. Don't discard the brine when you open a jar- it's great for dressings!


4 C small red peppers
3 C cider vinegar
3/4 C sugar
1 1/2 tsp cayenne pepper
1/2 tsp black peppercorns
1/4 tsp turmeric
2 cloves garlic, crushed
3 Tbs olive oil

Remove the tops from the peppers and scrape out the seeds. In a frying pan over high heat, "blister" the skin of the peppers. Allow to cool and then remove the skin. In a large pot, bring the remaining ingredients to a boil, then add the peppers and simmer for 5 minutes. Pour into sterilized jars, leaving 1/4 inch at the top of the jar. Top with 1 1/2 Tbs olive oil and seal in a canner.

For a cocktail recipe using these peppers, click here.

Hopple Popple (Split Pea Soup)

When I was a kid, my mom travelled a lot for business, and she would sometimes leave my dad and I with a pot of split pea soup to eat. My dad would serve it to me with cut up hot dogs in it, and he called it "Hopple Popple." Now that I'm all grown up, I still like hot dogs in my pea soup, but you could just as easily add ham, or just leave the meat out all together.

1 lb dried split peas
1 C chopped carrots
1 C diced potatoes
1 C chopped celery
8 C chicken or vegetable stock
1 small onion, diced
2 Tbs olive oil
Salt and pepper

Cook the onion in the olive oil until translucent. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for about an hour, or until all the vegetables are very soft. Puree in a blender or food processor. Serve with sliced hot dogs.

Sauteed Delicata Squash with Greek Yogurt

Delicata squash is one of the few winter squashes with an edible skin. It can be baked and mashed, like an acorn or butternut squash, but I like it sliced thin, sauteed in butter, and served with creamy Greek yogurt. Yum!

1 Delicata squash
1/4 tsp cinnamon
5 cardamom pods
1/4 tsp salt
2 Tbs butter
3 Tbs brown sugar
1/2 C plain Greek yogurt

Cut the squash into quarters, lengthwise, and remove the seeds. Slice the squash as thinly as possible. In a medium skillet, melt the butter. Add the squash, cardamom, and cinnamon, and sautee until tender. Remove from heat and discard the cardamom podds. Stir in the salt and sugar, and serve with a dollop of yogurt.

Chicken Pot Pie

This pot pie is not really made in a pot, but I love the idea of having your whole meal in one dish. You have your veggies, your chicken, and your starch in each bite! And you can make pot pie with basic ingredients that you probably have on hand. Today I had the chicken, peas, and onions in the freezer, the broccoli and herbs in the refrigerator, and the potatoes, butter, flour, and broth in the pantry, so the only thing I had to shop for was carrots! I am not a mushroom lover, but it would be very easy to add them, or just about any other vegetable. I would not recommend anything with an overwhelming flavor, though, such as brussel sprouts or bell peppers, or anything too watery, like tomatoes. But it's a perfect recipe for those wintery root vegetables, and I can't think of a more comforting dinner on a cold day.

2 chicken breasts, cut into small pieces
1 C peas
1 C chopped carrots
1 C pearl onions
1 C broccoli, chopped into small pieces
1 C potatoes, diced
2 Tbs rosemary, chopped fine
1 tsp thyme
2 C butter (keep 1 1/2 C very cold)
3 C flour
Salt and pepper
2-3 C chicken broth

Start by chopping your potatoes and steam them until just cooked and drain. Meanwhile, cut the carrots and broccoli. Dredge the chicken pieces in a little flour, and brown them with a little oil or butter in a medium-sized pot. Remove the chicken and add 1/2 C more butter to the pot. Once the butter is melted, add a cup of flour and stir to make a roux. Gradually add broth until a thick sauce forms. Season with half the rosemary, the thyme, and salt and pepper. Stir in the chicken and vegetables.

Preheat the oven to 450 degrees.

Cut the remaining 1 1/2 C butter into two cups of flour until the mixture is coarse, like breadcrumbs. Add just enough ice water so that the dough comes together. On a floured board, divide the dough into two sections. Press down on one section to flatten slightly, and sprinkle with the half the remaining rosemary. Fold over and roll out to fit your pie pan. Pour the chicken and vegetable mixture into the crust. Repeat above to make a second crust, and lay over the top of the pie. Crimp the edges with your fingers, and use a fork to vent the top.

Bake for 10 minutes, then reduce the heat to 350 degrees and cook for another 20-25 minutes. Let cool slightly before serving.

* You could also make four small pies, instead of a large one!

Pineapple Salsa

I made this to go with fish tacos, but I think it would also be great with pulled pork.

2 C pineapple, finely diced
1 habanero pepper, chopped as fine as you can get it
1 serrano pepper, also chopped very fine
1/4 large onion, finely diced
1 Tbs finely chopped cilantro
1 Tbs finely chopped mint
Juice of one lime
Salt and pepper

Combine all ingredients.

Tres Leches/ White Russian Cake

In our household we are big fans of Tres Leches cake, and also bowling. So for Eric's birthday, my friend Kara and I decided to modify the traditional recipe by adding Kahlua as an ode to his hero, The Dude. This is the original, basic Tres Leches recipe that we used (after testing two others). If you want to try the White Russian version, substitute Kahlua for the rum, and also add some to the whipped cream for a bonus! This cake gets better and better the longer it sits, so make sure to save some for leftovers.

One recipe of yellow cake (we tried two from scratch but ended up liking the Duncan Hines cake mix best!)
1 12 oz can of evaporated milk
1 14 oz can condensed milk
1 C half and half
3/4 C white rum
2 C whipping cream
2 Tbs sugar
1 tsp vanilla

Bake the cake and let cool. Mix together the evaporated milk, condensed milk, half and half, and rum, and pour over the cake. Cover and let soak in the refrigerator for at least 2 hours, until all the liquid is absorbed. Before serving, whip the cream with the vanilla and sugar and spread over the top of the cake. Serve with strawberries. Yum!

Chilean Sea Bass with Fried Plantains and Rice

2 Chilean sea bass filets
2 ripe plantains (not completely black)
1 C rice
2 limes
1/4 C olive oil
1/2 C canola or peanut oil
2 cloves of garlic
2 fingers of ginger
1 Tbs dried basil
1 Tbs garlic powder
1 tsp dried chili flakes
Salt and pepper

Grate the garlic and ginger into a bowl and mix with the olive oil, salt and pepper. Add the zest and juice of one lime. Set aside.

Boil 1 1/2 C water for the rice. Once boiling, add the rice, basil, garlic powder, and chili flakes. Cover and reduce the heat to low. Let cook for 15 minutes, and then allow to sit covered for 5 minutes. Before serving, stir in the juice of the second lime.

Season the sea bass filets with pepper and salt and place on a sheet of foil on a baking pan. Pour the lime and ginger mixture over them and fold the foil up around the sides to keep the liquid from spilling out. Bake for about 10-12 minutes at 400 degrees.

Meanwhile, slice the plantains on a diagonal, about 1/4 inch thick. In a large pan, heat the canola oil until it begins to smoke. Drop the plantains into the oil so that they form a single layer in the pan and cook till golden brown on both sides, flipping halfway. Remove them from the oil and place on a paper towel to drain. While still hot, toss with a little salt.

Pecan-Crusted Chicken Salad

I was very pleased with myself for making this one up, based loosely on the memory of a salad I had at Grub in Los Angeles a year ago.

Baby spinach
Goat cheese
1 large Asian "apple-pear"
2 boneless, skinless chicken breasts
2 C finely chopped pecans
3 Tbs cornstarch
2 Tbs honey
1 Egg
2 Tbs milk
Salt and pepper
Olive oil

In a shallow bowl, mix the pecans and cornstarch. In a second bowl, whisk together the egg, honey, and milk, and season with salt and pepper. Dip the chicken into the egg mixture and then in the pecans to coat. Place in a shallow baking pan with a little olive oil. Bake at 400 degrees for 20-30 minutes, turning over halfway through. Allow to sit for 5 minutes before slicing.

Cut the Asian pear into chunks. Toss with the spinach and orange dressing (see below). Serve with hunks of goat cheese and the sliced chicken on top.

Orange-Honey Dressing:

1 small orange (I used a tangelo)
2 Tbs honey
2 Tbs olive oil
Salt and pepper

Combine the zest of the orange, its juice, and all other ingredients.

Apple Sauce

This is a very simple recipe that I put together to use up the 60 pounds of apples my father gave me last week. I've left out the quantities since I imagine that most people will be putting up less than 20 quarts, but it's really just a matter of tasting as you go.

Tart apples (like Granny Smith), peeled and diced
Sugar
Cinnamon, Cardamom, Nutmeg

Combine all ingredients to taste in a large stockpot. Simmer until the apples are extremely soft, and transfer to jars.

Summer Vegetable Risotto

6 handfulls arborio rice
Olive oil
1 bulb garlic
1 C cippolini onions, sliced thin
Handful fresh thyme
1 pint cherry tomatoes, halved
4 yellow squashes, chopped
1 C english peas, shelled
1 bunch asparagus, chopped into 1/2 inch pieces
2 C fresh corn kernels, removed from the cob
4 C vegetable broth
1/2 C white wine
Butter

Chop the top off the garlic bulb and wrap the bulb in foil, leaving an opening at the top. Place in the oven at 400 degrees and roast for 30-40 minutes. Remove from the oven, let cool, and then squeeze the garlic out of the paper and set aside.

Start the risotto by caramelizing the onion in a little olive oil. Once the onions are golden brown, deglaze the pan with the white wine and let it cook off. Add the rice and toss to coat in the oil. Add about a cup of broth and bring to a boil. After you have added the first cup of liquid, add a couple pinches of thyme, and the roasted garlic. When almost all of the liquid has been absorbed, add more. Keep adding broth until it runs out, and then use water. You want to keep the rice bubbling, but not sticking to the bottom of the pan, so you will need to keep stirring constantly for about 45 minutes. Once the rice is soft, add the vegetables and simmer until cooked through. Season as necessary, and remove from the heat. Add a tablespoon of butter (or two for a large amount) and let melt into the rice.

Blueberry Pie

This pie helped me win a bake-off once. This crust recipe is from Martha Stewart and is sweeter than a standard pie crust, but I think it works really well with the blueberries.

Filling:
6 C fresh or frozen blueberries
2 C sugar
3 Tbs corn starch
1 Tbs lemon juice
Cinnamon and nutmeg to taste

Crust:
2 1/2 C flour
3 Tbs sugar
1 C cold, unsalted butter
2 large egg yolks
4 Tbs ice water

In a food processor, mix the flour and sugar. Add the butter and process until coarse, approximately 10 seconds. Add the egg yolks one at a time through the feed tube, while the machine is running and add enough ice water that the dough just holds together. Turn dough out onto two pieces of plastic wrap and press into flat circles. Chill in the refrigerator for at least an hour.

Meanwhile, toss the berries with the rest of the filling ingredients. Take one of the pie crusts out of the refrigerator and roll out to about 1/8 inch thickness. Line a deep dish pie pan with it and fill with the berry mixture. Roll out the second crust and cut into 1" strips. Weave a lattice over the top of the pie, tucking the ends of the strips under the bottom crust. Pinch the edges of the crusts together.

Bake in a 450 degree oven for 10 minutes. Turn the oven down to 350 degrees and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

"Frango" Mint Brownies

Frango Mints are a Chicago specialty, sold exclusively at Marshall Field's. My mother brought this recipe to California, and we make it with Andes Mints (any after-dinner style chocolate mint would do), for lack of Frangos. These are very rich, dense brownies, so don't be surprised if they don't rise very much in the oven.

2 oz unsweetened chocolate
1/2 C butter
2 eggs
1 C sugar
1 tsp vanilla
1/2 C flour
1/8 tsp salt
1/2 C chopped mints (one package of Andes will do)

Preheat the oven to 350 degrees. Melt the baking chocolate and butter, and allow to cool slightly. Beat the eggs with the sugar until light and fluffy. Stir in the chocolate and butter mixture. Add the vanilla, flour and salt. Fold in the mints. Pour the batter into an 8" greased pan and bake for 20-25 minutes, or until a shiny crust has formed on top. Be careful not to overbake!! Allow to cool before cutting into squares.

Devilled Eggs

12 large eggs
1/2 C mayonnaise
2 Tbs mustard
1 Tbs ketchup
3 Tbs pickle relish
Salt and pepper

Hard cook the eggs with a tablespoon of vinegar in the water and let cool. Peel and slice in half, setting the yolks aside in a small bowl. Mix the remaining ingredients with the yolks, smashing with a potato masher or fork. Spoon the mixture into the egg whites and arrange on a platter. Garnish with paprika or sliced olives, if desired.

Filet Mignon with Green Peppercorn Sauce

My friend Jane lived in Italy for a year and brought back a wealth of cooking knowledge. This is a recipe she makes with tenderloin, but my butcher was all out, so I used filets, and I think it came out great.

1 Tbs green peppercorns
2 filet mignons
1/4 medium onion, chopped fine
2 cloves garlic, minced
2 shallots, chopped
2 Tbs butter
1/4 C heavy cream
1/2 C beef broth
2 Tbs brandy or wine

Start by soaking the peppercorns in warm water for at least a half hour. Sprinkle the steaks on both sides with salt and pepper. In a medium pan, cook the onions, garlic, and shallots in the butter until translucent. Place the steaks in the pan and cook on one side until the center of the meat on the top side feels warm to the touch. Turn over and cook until done. Set aside on a platter. Add the cream, brandy, broth, and peppercorns to the pan and simmer until thickened. Pour over steaks and serve.

Zucchini Bread Two Ways

Eric came home from visiting family in Redding this weekend with some wonderful garden-fresh produce, including one enormous zucchini that, when grated, yielded 4 cups. Naturally, I decided to make zucchini bread, and with so much zucchini, I thought I'd try two different recipes. The first comes from Martha Stewart, and the second is from Sheila Lukin's "USA Cookbook." As you can see from the photo, the first one came out much more dense (due to the brown sugar, I think), but they are both very moist. I think I prefer the fluffier lemon version, but both would be a great addition to any breakfast table.

Zucchini Spice Bread

1 3/4 C grated zucchini
1 C light brown sugar
2 Tbs granulated sugar
2/3 C vegetable oil (I used butter because I was out of oil)
2 tsp vanilla extract
2 large eggs
1 1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
3/4 tsp salt

Preheat the oven to 350 degrees. Lightly grease the insides of a 9x5x3 inch loaf pan. Grate the zucchini and set aside. In a large bowl, whisk together the sugars, oil, vanilla and eggs.

In a small bowl, combine the remaining dry ingredients. Add to the egg mixture, and stir to combine well. Fold in the zucchini and pour into the prepared pan. Bake about 45-55 minutes, or until a knife inserted in the center of the loaf comes out clean. Cool before slicing.

Zucchini Lemon Loaf

1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1/2 C vegetable oil (again, I used butter)
1 C granulated sugar
1/4 C sour cream
1 tsp vanilla extract
Zest of one lemon
1 C grated zucchini
1/2 C chopped walnuts (optional)

Preheat the oven to 350 degrees. Lightly grease and flour a 9x5x3 inch loaf pan. Sift the flour, baking powder, soda, salt, and spices, and set aside. Using an electric mixer, beat the eggs and add the oil and sugar. Add the sour cream, vanilla, and lemon zest and mix well. Add the dry ingredients and mix until just combined. Fold in the zucchini and nuts. Pour into the prepared pan and bake for 55-60 minutes, or until a knife comes out clean. Let cool before slicing.

Wild Plum and Nectarine Jam

I made this recipe up, and I am so pleased with the way it turned out!! The nectarines add just a little extra something to the plums, and the vanilla bean just highlights the flavors. Best of all, it comes out the most beautiful color...

3-4 quarts of small wild plums, pitted
2 large nectarines, pitted and coarsely chopped
Juice of one large lemon
1 vanilla bean, sliced in half length-wise
Lots of sugar, to taste
12 half-pint jelly jars

Combine all the ingredients in a big pot and bring to a boil, while mashing the fruit with a potato masher. As the mixture boils, a foam should form on the top of the pot. Skim this off, being careful not to mix it into the fruit. After you've removed the foam, continue to boil for about an hour, stirring occasionally. To see if it's done, dip a spoon in the jam and place it on a plate in the freezer for a few minutes. When you take the spoon out of the freezer, run a fingertip down the back of the spoon. If it leaves a trail, the jam is firm enough. When in doubt, let it boil a little longer. Remove the vanilla bean and pour into jars.

Now for canning: I have a great steam canning pot that my father gave me, and it makes my job MUCH easier. These are pretty easy to find, and I think they're a worthwhile investment if you are planning to can a lot (and once you see how easy it is, you probably will!). However, it is also pretty easy to just use a big stock pot and boil the jars.

The most important things to remember are to make sure you wipe the rims of the jars after you fill them, and to not tighten the lids too much. Once you have the jam in the jars and the lids on, place them in your canning pot, or in a large stock pot with a wire rack in the bottom and cover with water. Make sure the jars are spaced at least an inch apart. Bring the water to a boil. If using a steam canner, wait until the steam comes out in long columns. Boil/ steam for about 10-15 minutes. Remove the jars from the pot with canning tongs (SO useful if you don't want to burn your arms), and place on a towel to cool.

Chicken and Biscuits

The great thing about cassroles is that they are easy to prepare, and they keep well. This recipe from my mom has always been a favorite of mine. It's an example of a classic product-inspired recipe, probably originally found on the back of a can or in one of the promotional cookbooks I collect.

Casserole:

3.5 lbs chicken tenders or (or abour 8 breasts, cut into pieces)
1 C flour
1 can cream of chicken soup (or cream of mushroom)
1 C cream or milk
1 lb pearl onions (canned or frozen are great)
1 tsp paprika
1 tsp mustard powder
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1/2 C sliced, green olives (optional)

Biscuits:

1 C butter
1 C breadcrumbs
2 tsp poppy seeds
Pinch each of rosemary, thyme, sage
4 Tbs sliced, green olives (optional)
2 C flour
2 Tbs sugar
2 Tbs baking powder
1/2 tsp salt
2/3 C milk

Combine all the casserole ingredients except for the sour cream and olives. Pour into a large casserole dish and bake, covered, at 350 degrees for an hour.

Start the biscuits by melting 1/2 C butter, and mixing in the breadcrumbs, poppy seeds, herbs, and olives. In a large bowl, mix the flour, sugar, baking powder, salt. Cut in the rest of the butter and add the milk to form a dough. On a floured surface, knead 20 times and then roll out into a rectangle, about 1/4 inch thick. Spread the breadcrumb mixture on top, and then roll up the dough, jelly-roll style, sealing the edges with water. Wrap in wax paper and refrigerate until you're ready to use.

After an hour of baking, take the casserole out of the oven and stir in the sour cream and olives. Unwrap the biscuit roll, cut into one-inch slices and arrange over the top of the casserole. Turn the oven up to 400 degrees and bake for another 20 minutes, or until the biscuits are golden brown.