Asian Inspired Israeli Couscous

A random dish that came out really well.

Ingredients:

1 small red bell pepper, julienned

2 carrots, julienned

1/2 pounds snow Peas, julienned

2 teaspoons ginger, minced

2 cloves garlic, minced

1 pound Israeli couscous, cooked

1 Tablespoon sesame oil

Vegetable Oil

Salt and Pepper

Directions:

Heat large pan or wok on high. Add a couple of tablespoons of the oil and flash fry the garlic and ginger - 10-20 seconds. Add in the julienned vegetables and sautee for a minute at most. Add the couscous and toss to heat. Add the sesame oil and toss. Serve with fish, chicken or beef.

Tuna with Asian Avocado Salsa

Again, another random recipe that was delicious. This makes 2 servings.

Ingredients:

1 ripe avocado, halved, pitted, peeled and cubed

1 jalapeno, diced (with or without seeds, depending on how much heat you want)

1 teaspoon fresh ginger, grated

1 garlic clove, grated

1/2 lime, juiced

1 tablespoon soy sauce

1 teaspoon hot sauce (optional)

2 tablespoons extra-virgin olive oil

2 Tablespoons chopped fresh cilantro

Salt and freshly ground black pepper

Small pinch sugar

Two pieces sashimi-quality tuna

Directions:

Mix all ingredients (except the tuna and soy sauce) together in a bowl and taste for salt and pepper. This is best if left in the fridge for an hour for the flavors to meld.

Sear the fish over high heat to desired doneness (rare is preferred). Scoop salsa over fish and drizzle soy sauce over salsa.

Riccota Gnocchi with Eggplant and Tomato Ragu

This uses the recipe for ricotta gnocchi which you can find here.

INGREDIENTS

2 tablespoons blended oil, plus more as needed

1/2 cup sliced garlic (about 5 to 7 cloves)

Kosher salt

1 grafitti eggplant, peeled and cut into medium dice

6 fresh San Marzano or plum tomatoes, seeds removed and cut into medium dice

1 fresh hot cherry pepper (or equivalent) chopped, or 1/2 teaspoon red pepper flakes

3 sprigs fresh oregano, leaves picked

1/2 cup plus 2 tablespoons unsalted butter

1/2 lemon, thinly sliced (3 to 4 slices)

Extra-virgin olive oil

Freshly grated Parmesan cheese

DIRECTIONS

Place a saute pan over medium-high heat and add 2 tablespoons blended oil. Once heated, add the garlic and pinch of salt. Do not brown, just sweat for 30 seconds. Add the eggplant and season again with salt.

Add a bit more oil if necessary; the eggplant may quickly soak up what is already in the pan. Once this starts to breakdown, after about 2 minutes, add a bit more oil, if needed, the red pepper, tomatoes and freshly picked oregano leaves. Toss to combine, lower the heat and allow to slowly cook while starting the sauce.

For the sauce:

To another saute pan, add 1/2 cup unsalted butter and allow to melt over medium heat. Add the lemon slices to the butter and allow to saute while you cook the gnocchi.

Once the gnocchi start to float, after about 2 to 3 minutes, remove them from the water using a slotted spoon and add them to the butter pan and allow to brown, about 2 minutes. Reserve the pasta water.

For plating:

Spoon in the eggplant mixture (first 1/2 of it, then add more as necessary) into the butter-gnocchi pan. Toss in 1/4 cup pasta water, drizzle extra-virgin olive oil, 1/4 cup Parmesan cheese, and 2 tablespoons unsalted butter and toss to combine. Once the butter melts, place onto plate. Drizzle the plate with extra-virgin olive oil and more Parmesan cheese.

Ricotta Gnocchi

This is based on a recipe from Michael Simon and the Cooking Network which you can find here.

My version of the full recipe can be found here.

INGREDIENTS

3/4 cup all-purpose flour, plus more for working the dough

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 cup ricotta cheese

1 egg

DIRECTIONS

For the gnocchi:

To a large bowl, combine the all-purpose flour and Parmesan cheese. Make a well in the center of the flour mixture and add the ricotta cheese, egg and herbs. Combine well with a wooden spoon or with your fingers until the dough just comes together, taking care not to overwork, which could cause the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square. If it's tacky to the touch, add a bit more flour so you can form it with your hands. Using a bench scraper, cut the pasta dough into 4 even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent the dough from sticking to the surface. Cut each rope into 1/2- to 3/4-inch wide pieces. Place the gnocchi onto a floured, parchment-lined, baking sheet and into the freezer, uncovered. Keep in the freezer until ready to cook.

Cook in salted boiling water until they float. I like to then drain them and brown the outside in a hot pan with some olive oil or butter before tossing with whatever sauce you decide to use.

Stuffed Zucchini "Moussaka"

Always trying to find ways to use the zucchini from the garden. This ended up being a very good use. Pair with a Greek salad, other roasted vegetables or a light pasta or pasta salad.

Ingredients:

2 Medium-large zucchini (8-10 inches long)

1 Pound ground lamb

1 Medium potato, cut into 1/4" dice

1 Tablespoon chopped fresh oregano

1 Tablespoon chopped fresh flat leaf parsley

1/2 Small onion, chopped finely

1 Clove garlic, chopped finely

1/2 teaspoon cayenne pepper

Olive oil

Crumbled feta cheese

For béchamel:

2 Tablespoons butter

2 Tablespoons flour

1/2 Cup milk

1/2 teaspoon ground nutmeg

Pinch salt

Pinch pepper

Directions:

Cut zucchini in half lengthwise. Remove the seed and pith leaving about 1/4" shell. Salt and place upside down on towel to pull some of the water out.

Heat olive oil in a saucepan over medium heat and add potatoes. Cook for 10-15 minutes, stirring occasionally. Add onion, garlic and oregano and cook for 2-3 minutes. Add lamb, salt, pepper and cayenne and cook until meat is cooked through. Turn off heat and mix in parsley.

For béchamel, melt butter over medium heat and add in flour and stir well. Cook for 2-3 minutes, stirring constantly. Add milk, salt, pepper and nutmeg and stir well. Cook for another 2-3 minutes. The sauce should be thicker than a normal béchamel.

Preheat oven to 375.

Dab the inside of the zucchini with a paper towel. Spread a nice layer of the béchamel in the zucchini. Fill the zucchini with the meat mixture and top with the feta cheese.

Put the zucchini in a baking dish and cover with aluminum foil. Bake for 30 minutes, remove foil and bake for another 10 minutes.

Nuao Tuong Ngot (Hoisin Dipping Sauce)

Nuoc Tuong Ngot (Hoisin Dipping Sauce) is a favorite of mine with spring rolls. This was adapted from another recipe, though origin is unknown.

1/2 cup hoisin sauce

1 1/2 tablespoons rice vinegar

1/2 cup milk

3 tablespoons roasted peanuts (there was another recipe for this, but I made it up to save time)

3 tablespoons shredded carrots

1 red chili pepper, julienned (Optional)

2 Tablespoons Peanut butter (Optional)

In a saucepan combine the hoisin sauce and the rice vinegar, put over medium heat and stir in the milk. Continue to stir just before boiling point is reached, then add peanut butter (if desired), mix well and remove from heat and allow to cool to room temp. To serve, chop the roasted peanuts, carrot and finely slice the chilli to garnish the sauce.

The sauce will keep for up to a week in the fridge.

Beef Short Ribs

This is a classic, with a twist by using the liquid from the reconstituted dried mushrooms adding a deep, earthy flavor.

Ingredients:

4 short ribs

Hand full of dried porchini (or other) mushrooms (1 package)

2 cups beef stock

1 cup good red wine

1 medium onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 clove garlic, minced

2 sprigs rosemary and one bunch thyme, tied together

Flour

Olive oil

Salt and pepper

Directions:

Heat up the stock and the wine to a boil and remove from heat. Rinse the dried mushrooms and put into the stock/wine mixture to steep for 30 minutes.

Dry the ribs and salt, pepper and flour the ribs and over medium-high heat, sear each side to get a nice browning. When done, remove ribs to a plate and add a few tablespoons of olive oil and sautee garlic, onion, carrot and celery until soft.

Remove mushrooms and chop finely. Add mushrooms to vegetables mixture along with the ribs, stock mixture (being careful not to let any sediment on the bottom go into the pan) and rosemary/thyme bouquet and bring to a boil. Cover and put into 350 oven for about 2 hours.

Greek Inspired Cucumber Sauce

Goes with the Greek Inspired Chicken Kababs, but also works as a great pairing with grilled salmon or falafels.

Ingredients:

2 medium cucumbers

2 tablespoon chopped fresh dill

1 cup plain yogurt (Greek style for a thicker sauce)

2 dashes tobasco

Salt and pepper

For the sauce, peel cucumber and slice very thin. Place in a colander, add a two pinches of salt and mix. Let sit for 30-45 minutes to draw out the moisture. Squeeze remaining water out and place in a bowl. Add dill, yogurt, tobasco and pepper and mix. Taste and adjust salt and pepper as necessary.

Greek Inspired Chicken Kababs

Always looking to use fresh ingredients. This, along with the "Greek Inspired Cucumber Sauce," grilled zucchini with thyme and some fresh grilled pitas (see below) are a great summer meal.

Ingredients:

2 large chicken breasts, washed and cut into 2" cubes

3 tablespoons chopped fresh oregano

1 tablespoon chopped fresh mint

1/4 teaspoon crushed hot pepper

1/3 cup Olive oil

2 tablespoons red wine vinegar

Salt and Pepper

Directions:

The night before, put chicken, oregano, mint, hot pepper, olive oil, vinegar, and a pinch of salt and pepper in a plastic bag or bowl. Mix and marinate overnight.

Next day, soak skewers (if wooden skewers) in water for 30 minutes. Assemble 6-8 pieces of chicken per skewer, making sure the pieces don't touch. Once you assembled all the skewers, salt and pepper each side.

Grill on a hot grill until done. Serve with cucumber sauce and pitas.

For homemade pitas, use basic pizza dough recipe and form into small balls and roll out into 6-8" 1/4" think pitas. Grill over low flame for 2-3 minutes until puffed and turn over for another 2-3 minutes until cooked through.

Meatballs

Another that started with my Mother's recipe. This is pretty good...

Ingredients:

1 pound ground beef

1 pound ground pork

1 pound ground veal or lamb (or substitute another beef)

4 eggs, whisked

1 cup bread crumbs

1/2 cup parmegiano reggiano cheese

6 tablespoons chopped fresh flat leaf parsley

2 tablespoons olive oil

3 tablespoons salt

1 tablespoon pepper

1/4 teaspoon red pepper flakes

Directions:

Combine all ingredients in a bowl, taking care to mix just enough to combine (don't overwork). Form into 3" diameter balls, and place on baking sheet (with parchment paper to keep from sticking). Bake for approximately 15 minutes at 350 degrees. When done, add to tomato sauce and simmer for an hour (but not much longer as they can break apart, in which case you will have a decent meat sauce!).

Tomato Sauce

This is a work in progress...it started with my Mother's recipe and I have continued to tweak it over the years. This is a very good version, but stay tuned for the tweaks...

Ingredients:

2 cans whole San Marzano tomatoes, crushed by hand (leaves some small-med chunks)

3 cloves garlic, chopped

1 medium onion, chopped

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh flat leaf parsley

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1 tablespoon salt

1/4 cup red wine

Pepper

Olive oil

Directions:

Over medium heat, sautee onion for 2-3 minutes in 2-3 tablespoons of olive oil, then add garlic and sautee for another couple of minutes. Add tomatoes, basil, parsley, red pepper flakes, sugar, salt, pepper and wine. Bring to boil and reduce heat to low and let simmer for an hour.

In my opinion, it tastes best when left to sit overnight for flavors to meld.

If the sauce seems to watery after simmering, add a little tomato paste to thicken.

Salmon with Cucumber Dressing

Cucumber and dill married with salmon.....it doesn't get much better than that!

Ingredients:

2 salmon filets, about 1/3 to 1/2 pound each

Salt and pepper

For cucumber sauce:

1 large cucumber

1 tablespoon chopped fresh dill

1/4 cup sour cream

1-2 tablespoons milk

Salt and pepper

For the sauce, peel cucumber and slice very thin. Place in a colander, add a two pinches of salt and mix. Let sit for 30-45 minutes to draw out the moisture. Squeeze remaining water out and place in a bowl. Add dill, sour cream, milk and pepper and mix. Taste and adjust salt and pepper as necessary.

Salt and pepper the salmon filets and bring a pan to high heat while pre-heating the broiler in your oven. Once the pan is hot, add a tablespoon of oil and coat the bottom of the pan. Add salmon filets skin side down and let sautee for 4 minutes. Place under broiler and finish cooking, about 8 minutes or until internal temperature is 130-140 degrees.

Server either over the cucumber sauce or with the sauce spooned over top or on the side.

Asparagus Pasta Salad

This is a cold pasta salad I made up - I think it came out pretty good, though I have modified the recipe a bit below to make it more veggies and less pasta than the version I made. I will make any modifications as needed.

Ingredients:

1 bunch of asparagus, ends cut off and cut into 1" pieces

2 carrots peeled, quartered and sliced thin

1/2 red bell pepper cut into 1/4" cubes

1/2 pound orzo or similar pasta cooked al dente in salted water and cooled

Dressing:

Zest and juice from one lemon

1/2 cup good extra virgin olive oil

1 tablespoon fresh thyme chopped fine

1 tablespoon good dijon mustard

1 teaspoon sugar

Salt and pepper to taste

Take the asparagus and blanch in boiling salted water for 2 minutes. When there are 30 seconds left, add the carrots and peppers. Drain and immediately soak in ice-cold water to shock the vegetables and stop the cooking. Add the vegetables to the chilled pasta.

For the dressing, combine all the ingredients and whisk together. Pour over pasta and vegetables about 30 minutes prior to serving.

Pizza Dough #2

This is set up for an ~14" pizza that we make at home. It is from Cook's Illustrated, but basically mimics a recipe I have been working on. I will be adjusting as I try it a few times.

2 cups (11 ounces) bread flour (or 1/2 and 1/2 bread and whole wheat)

1 teaspoon yeast

1 teaspoon salt

1 Tablespoon olive oil

1 cup (8 ounces - need to weight) warm water

Using a food processor - 5 pulses for the flour, yeast and salt. Then with the machine running, add olive oil then water and process for about 15 seconds, until the dough forms a ball. Remove and lightly knead into a ball. Let rise in a warm area.

Oma's Sauce

This is one of my favorite pasta dishes - with some fresh parmagiano on top...mmm. The best is with plain spaghetti.

Ingredients

1 Tablespoon olive oil

1 pound ground beef

1 medium onion chopped fine

1 small Italian (cubanelle) pepper chopped in thin strips

1 tablespoon hungarian paprika

1 8 ounce can tomato sauce

1/2 cup water

Salt and pepper to taste

Directions:

Sautee onion and 1/2 of the pepper in the oil over medium heat until onion is opaque. Add beef an cook until heated through. Add rest of pepper and the paprika and cook for 3-4 minutes being careful not to burn the paprika.

Add tomato sauce, water, salt and pepper and cook for 45-60 minutes to meld flavors. Server over spaghetti.

Lobster Risotto

From NY Times Magazine

Lobster Risotto

Published: July 6, 2008

About 6 cups lobster stock

¼ cup butter

¼ cup extra-virgin olive oil

2 medium onions, finely chopped

Salt

2 cups arborio, carnaroli or other short-grained white rice

Meat from 1 cooked lobster, chopped

2 tablespoons minced chives

½ cup grated Parmesan

Freshly ground black pepper.

1. In a medium pot, heat the stock and keep warm.

2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here). Serves 4, plus leftovers. All recipes adapted from Sam Sifton.

NOTE: For a meatier risotto, cook an extra lobster or two.

Lobster Stock

From NY Times Magazine

Lobster Stock

Published: July 6, 2008

½ cup olive oil

Shells from 5 cooked lobsters, rinsed

1 onion, roughly chopped

2 bay leaves

10 peppercorns.

In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.

Steamed Lobster

From NY Times Magazine.

Steamed Lobsters

Published: July 6, 2008

1 tablespoon sea salt

5 live lobsters (1¼ to 1½ pounds each)

½ cup (1 stick) butter, melted

Steamed corn (optional)

Baked potatoes (optional).

Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Another great recipe from Jamie Oliver. I go heavy on the oregano.

Directions

This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner.

Ingredients

1 3/4 pounds new potatoes, scrubbed

12 boned chicken thighs, skin on, preferably free-range or organic

Olive oil

Sea salt and freshly ground black pepper

1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them

1 bunch fresh oregano, leaves picked

Extra-virgin olive oil

Red wine vinegar

Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.

Greens and Beans

This is a recipe we got from Cafe Cappriccio in Albany. It is simple but very good. We have adapted it by using a little more stock and a little more garlic.

We also like to make this with a piece of broiled or sauteed fish on top - delicious.

Ingredients:

On head escarole, cleaned and chopped

1 1/2 tablespoons garlic chopped fine

3 ounces of bacon or pancetta cut in small pieces

2 Tablespoons olive oil

16 ounces chicken broth

1 can (12 ounces) white beans (Great Northern)

Pecorino or pamigiano cheese

Directions:

Sautee bacon or pancetta in olive oil until just crispy and brown. Add escarole and sautee for 3-4 minutes, turning a few times.

Add garlic and cook 2-3 minutes.

Add broth and beans, cover and bring to a boil and cook 3-5 minutes, until beans are soft and greens are tender.

Server in a bowl and grate fresh cheese over top.

Jean's Apple Pie

Lib's Mom's apple pie......mmmmmmm.......apple pie....

Filling:

Apples

1 cup sugar

3 Tablespoon flour

1 teaspoon cinnamon

3 Tablespoons butter cut into 6-7 pieces

Crust:

2 cups flour

2/3 cup crisco

1 teaspoon salt

7 Tablespoons ice water

Cut apples and mix with sugar, flour and cinnamon.

Mix flour, criso and salt together until crumbly. Add ice water and mix together until semi-consistent. Knead dough and roll out with a rolling pin.

Line pie dish with half the dough and add apples. Top apples with cut butter. Top with rest of dough and cut slits to let out steam. Bake at 400 degrees for 40-45 minutes (use cookie sheet under pie dish to catch drippings).

Beautiful Zucchini Carbonara

This is from the Food Network/Jamie Oliver - a very good and tasty recipe.

Beautiful Zucchini Carbonara

Directions

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that's what really helps to make this dish amazing. I'm using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I've been told by Italian mammas (who I don't argue with!) that penne is the original, so that's what I'm using in this recipe.

Ingredients

Sea salt and freshly ground black pepper

6 medium green and yellow zucchini

1 pound penne

4 large free-range or organic egg yolks

1/2 cup heavy cream

2 good handfuls freshly grated Parmesan

Salt and freshly ground black pepper

Olive oil

12 thick slices pancetta or lean bacon, cut into chunky pieces

A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)

Optional: a few zucchini flowers

Before you start cooking, it's important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.

Put a large pan of salted water on to boil. Halve and then quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Smaller zucchini can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.

To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.

Heat a very large frying pan (a 14-inch is a good start - every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly.

It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)

Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you've managed to get any zucchini flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato

This is a great recipe from Jamie Oliver. The link from the Food Network is:

http://www.foodnetwork.com/recipes/jamie-at-home/cheats-pappardelle-with-slow-braised-leeks-and-crispy-porcini-pangrattato-recipe/index.html

Ingredients

5 big leeks, outer leaves trimmed back, washed

Olive oil

3 good knobs butter, divided

3 cloves garlic, peeled and finely sliced

A few sprigs fresh thyme, leaves picked

A small wineglass white wine

Sea salt and freshly ground black pepper

1 pint good-quality vegetable or chicken stock

12 slices ham, preferably Parma

2 (8-ounce) packages fresh lasagne sheets

All-purpose flour, for dusting

2 handfuls freshly grated Parmesan, plus extra for serving

For the Pangrattato:

1 small handful dried porcini mushrooms

1/2 ciabatta bread, preferably stale, cut into chunks

Sea salt and freshly ground black pepper

Olive oil

2 cloves garlic, crushed

1 sprig fresh rosemary

Directions

Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.

To make the pangrattato:

Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.

Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.

Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side.

Miss Albany Breakfast

I haven't been to the Miss Albany Diner in years. For whatever reason, I had a very light morning last week and decided to grab breakfast there to see what it is like. I was craving my old standby, the huevos rancheros.

The place is the same - same random smell, as if something burned an hour ago. Same random customers truly from all walks of life. Same random stuff hanging on the wall and the miles to other cities posted on the board in the rear.

Much to my dismay, the rancheros were not on the menu, but many of the old standbys were. I settled on two over easy, homemade corned beef hash and rye toast.

I was very happy when my breakfast arrived. The eggs were perfect - runny yolks, firm whites. Potatoes were nice and crispy. Rye bread toasted with butter. But the hash, it was, well, surprising - definitely different from anything I had. First bite was a big hit of sage, along with a nice chunk of corned beef and some potato. It took me a few bites to get used to it, but once I did I was in love. The best is breaking that yolk and you get creamy yolk and hash and potato and egg and toast.......oh yeah. Before I knew it it was all gone. And I mean all gone - I was a member of the clean plate club! Oh, and they bring jars of jam to the table - it could just be Smuckers, but its a great touch.

Definitely will be going there again now that we have been reunited.

The Best Thing I Ever Ate...

This is actually a pretty interesting show on the Food Network for any foodie. I find it insightful that most chefs prefer pretty simple food for the most part (Bourdain likes to mention that a chef's favorite dishes are typically simple, rustic stews).

It got me thinking - what are some of the best meals and dishes I have had over the years? So, the result is the list below, in no particular order. I'm sure I'll be adding to this over time in new entries.

Marrow Bones, Blue Ribbon Bakery, NYC - I was there with friends, and ordered the marrow bones to an "ewwww" from my table mates. I told them they could skip it - I'll have it myself. By the time the fresh bread hit the table, those yummy marrow bones showed up and I ended up having to defend my turf for a short while, finally acquiescing and then ordering a second round. Being an aficionado of all things marrow, these were excellent, as was the ox tail marmalade that accompanied them.

Pigs in a Blanket, Brooklyn Diner, NYC - This diner is in mid-town, and has overall good food. BUT, no matter if I am there for breakfast, lunch or dinner, I have to get me an order of the pigs in a blanket. The kielbasa-style sausage, delicate pastry and spicy mustard are all just perfect.

Beef Wellington, Plumbush, Cold Spring, NY - This is a restaurant that has changed hands over the years, and did again as recently as a few years ago. Though I have not been there under the new owners, my memories still drift to the Beef Wellington, which was a Saturday-only special. Perfectly tender beef, crispy pastry dough and a killer liver pate ring around the meat - I can almost taste it now.

Warm Mushroom Salad, Cella Bistro, Niskayuna, NY - Warm Mushroom Salad + Loaf of Bread = A VERY happy John. This is just plain killer. Some portobello, wild mushrooms, shallots, garlic, a touch of chilis, roasted tomatoes and cheese. Holy cow. A seriously good dish that I could eat every day of the week.

Eggs and Corned Beef Hash, Justin's on Lark St., Albany, NY - Justin's does Sunday brunch, and the only dish to get is the Casted Hash and Eggs. Order the eggs over easy and skip the hollandaise (its good, just unnecessary in my opinion). Served in a hot cast iron skillet, there are huge chunks of corned beef, crispy potatoes and then the gooey yolk from the eggs.....heaven on a plate.

Eggs and Pastrami, Eisenberg's, NYC - Eisenberg's has become the adopted home for board meetings for one of my companies. To me it is the quintessential NYC deli - surly servers, small crowded dining room, a lot of quirks and some really fatty, really good pastrami. Combine that with two over medium and some rye toast or a bialy and, well, it just can't be beat. I look forward to these board meetings...

Ca Chien (Whole pan-fried flounder), My Linh, Albany, NY - This is a restaurant that is special to me and Libbie. Our first date. A famously great Valentine's dinner. Where we ate the night we got engaged. So, you can argue that I may be biased, but this dish is just fantastic. Whole fish, eyes staring at you and all, super crispy skin, nuoc mam, vegetables and rice. This is one of those dishes you just can't recreate at home. My mouth literally waters every time I think of it.

Burrito Espinaca, El Loco, Albany, NY - Another local restaurant, and another that Libbie really likes (as do I). Whenever we go, I just have to get the burrito espinaca. A perfect soft burrito topped with melted cheese and stuffed with this perfect combo of sauteed spinach, mushrooms and artichokes. Its just great.

Porterhouse, Keene's Steakhouse, NYC - Keene's, of all the great steakhouses, is one of my favorites, not only for the meat, but for the ambiance. The steak is just great - tender, juicy and flavorful. With a side of creamed spinach and mushrooms, you just can't go wrong. There are a lot of great steaks in NYC, but this is just one of the most memorable.

Calamari Appetizer, Cornell's, Schenectady, NY

This is one of those incredibly simple dishes that just plain works, and which you wish you could replicate at home! The calamari is always cooked perfectly, it has mushrooms, onions and a light red sauce that probably includes a lot of cream and a pound of butter! The sauce accepts the delicate calamari flavor just right, and I have been known to down nearly a loaf of Italian bread with the dish!

NY Times Article on Bread Baking

This is a great article on baking bread.

The original link: http://www.nytimes.com/2010/02/24/dining/24curious.html?sudsredirect=true

Better Bread With Less Kneading

By HAROLD McGEE

WHEN I started making bread back in the 1970s, whether an establishment loaf from James Beard’s “Beard on Bread” or a countercultural one from “The Tassajara Bread Book,” it was a hands-on workout, kneading a stiff, elastic dough for what felt like a very long 10 to 15 minutes.

In the 1990s, I kneaded many hours away getting the hang of the tangy, crusty breads from the Acme Bread Company in the Bay Area, starting with the recipe that Steve Sullivan, Acme’s founder, had supplied for “Chez Panisse Cooking.”

Today I wonder what else I might have done with all those hours. Labor-saving bread books are nothing new, but the current crop includes several by respected professional bakers, and a consensus that kneading just isn’t necessary for good homemade bread. Most proclaim the virtues of doughs that are too wet and sticky to knead, nothing like the resilient doughs of the past. What happened to the idea that prolonged kneading works a dough’s gluten proteins into alignment, making it more elastic and capable of rising higher into a lighter loaf? Is it really true that less work can make better bread?

To find out, I baked variations on the same loaves daily for a few weeks — firm and wet, kneaded and not. Then I got a professional’s perspective from Michel Suas, founder of the San Francisco Baking Institute, a school nearby.

Mr. Suas was a pastry chef in a restaurant with three Michelin stars when he visited the United States in 1986, tasted the beginnings of an artisanal approach to bread that had gone moribund in his own country, and stayed on to work with the likes of Mr. Sullivan and Nancy Silverton of La Brea Bakery.

Several things became clear from my experiments. Wet, unkneaded doughs can make very good bread. Manipulating them for 10 to 15 minutes usually didn’t affect the results. Firm doughs do benefit from a few minutes of kneading, but only because it helps mix the flour evenly with the smaller proportion of water. Prolonged kneading didn’t make much difference in the finished loaves.

So why did we ever bother to knead? Mr. Suas explained that like supermarket breads today, homemade bread in the 1970s was modeled on English pan loaves, with a tight, even, fine-grained interior ideal for tidy sandwiches.

A firm, well-kneaded dough makes good sandwich bread, but not the open, irregular interiors of “rustic” loaves now in vogue. These are best made, Mr. Suas said, with a looser, wetter dough and gentler handling to preserve the pockets of gas from the yeast fermentation. The elastic gluten network develops slowly as the dough rises, and the baker helps out by occasionally lifting the dough edges and folding them over.

Some wet doughs can still benefit from kneading. One is the whole wheat dough from the latest version of “Amy’s Bread” by Amy Scherber and Toy Kim Dupree, published this month by John Wiley & Sons.

Whole grains tend to absorb more water and produce weaker gluten networks, and I found that kneading, as the recipe directs, gave a lighter, loftier loaf. This book has recipes that more closely approximate the wet, gently handled doughs Ms. Scherber uses in her bakery. When “Amy’s Bread” was first published in 1996, Ms. Scherber deemed such recipes too challenging for the home baker.

I wasn’t happy with all the wet doughs I tried. While some held their shape and baked into beautiful loaves, others would flatten out and turn themselves into something like a focaccia, with a thin crust and a coarse interior that seemed more gummy than bready.

Mr. Suas said that these disappointing recipes were too wet. “Water doesn’t give you any flavor or structure, so enough to hold the flour together is enough,” he told me. “Any more and you don’t get bread, you get thick blini. Or bread pudding without the eggs.”

He recommended choosing recipes under 75 percent hydration: a weight of water that is 75 percent or less the weight of the flour. (A calculator is handy for understanding baking.) His favorite hydration for a workable dough that produces a well-aerated, crusty loaf is 68 percent. Some recipes that I tested exceeded 90 percent. James Beard’s basic loaf was 60 percent.

So doughs of a certain wetness and little or no kneading can make delicious bread. But beware of other “revolutionary” ideas that are little more than industrial shortcuts on a small scale. This is true above all for methods that save time and effort with large doses of yeast. The doughs rise in a couple of hours, but the breads are harsh and acrid with instant-yeast flavor. Whole-grain flours or other flavorful ingredients can mask it, but only partly.

“Increasing the yeast to speed the fermentation, that’s a big no-no for quality,” said Mr. Suas, who likened it to trying to imitate sourdough flavor by adding vinegar or beer. “Why even bother to make bread like this? It’s bad!”

Among the recent books whose recipes I tried, Jim Lahey’s justly celebrated “My Bread,” written with Rick Flaste, puts together a brilliant technique trifecta: a wet dough that can be stirred together without kneading; a long, slow fermentation with just a gram of yeast, so that its flavor doesn’t dominate; and tipping the risen dough into a heated pot and lid, which heat the dough quickly and trap its steam to boost its “oven spring.” “Artisan Breads Every Day,” by the baker and teacher Peter Reinhart, is a lucid compendium of modern approaches.

Other notes from my baking bout:

Look for recipes that give ingredient weights, and avoid measuring in cups and spoons, which include variable amounts of empty space. This will also let you calculate dough hydrations and avoid overly wet recipes. Just divide the total liquid weight by the total flour weight, and if the answer is much above 0.75, expect a relatively flat loaf.

If your bread comes out bland, as a number of mine were, check the salt, which is essential for good aroma as well as taste. Mr. Suas said wet doughs need more salt than firm ones, around 2 percent of the flour weight. If you measure by spoonfuls, remember that it will take more kosher salt than granulated salt to get the same weight, because kosher salt does not pack as densely.

It’s easier to get a good oven rise and an open, airy interior with elongated loaves or small rolls instead of a large round loaf. These shapes also give you more surface area for a flavorful crust.

And there’s nothing like cutting into a loaf of bread you’ve just made and seeing the signs of its exuberant rise captured in every slice.

Beef Stroganoff

This is one of Libbie's favorites. It came from her Mom, but the original origin is currently unknown.

Ingredients:

1 pound of beef cut into 1/4" strips

4 tablespoons butter

1/2 pound fresh sliced mushrooms

1 small onion, chopped

1 clove garlic, minced

1 tablespoon tomato paste

1 1/4 cup beef stock

1 cup sour cream

2 tablespoons white wine

Flour

Directions:

Coat beef strips with 1 tablespoon flour and two large pinches of salt.

Heat large pan over high heat and add 2 tablespoons of butter. When melted and stopped bubbling, add the beef and brown quickly on all sides. Add mushrooms, onions and garlic and cook a few minutes more. Remove everything from the pan and set aside.

Add another 2 tablespoons butter to the pan and add 3 tablespoons of flour and combine to make a roux. Cook for 3-4 minutes. Add tomato paste and beef stock and bring to a boil and cook until thickened.

Return meat mixture to stock and heat through then turn heat to low. Stir in sour cream and wine and cook until heated - do not boil.

Serve over buttered egg noodles.

Vegetable Soup

This soup reminds me of cool, crisp days growing up. We would play outside until we couldn't feel our fingers and then come in to a warm bowl of this soup with some fresh, warm rolls. I'm getting a bit nostalgic...

Ingredients:

1 small onion, chopped

1 tablespoon fresh parsley, chopped

1 clove garlic, chopped

1 tablespoon paprika

6 cups chicken stock

2 potatoes, cut into 1/2" cubes

1 1/2 cup cauliflower florets, chopped

2 carrots peeled and sliced

1 cup frozen peas

1 1/2 cup wax beans, cut into 1-2" pieces

5 peppercorns and 4 cloves in a tea steeper

1/4 cup rice

Salt and pepper

Olive oil

Directions:

Heat 2-3 tablespoons oil in large pot. Saute onions until soft, then add parsley and garlic and saute for just a couple of minutes. Add paprika and saute 1 minute more, being careful not to burn the paprika.

Add the chicken stock, all the veggies and the tea steeper and bring to a boil. Cook for 20 minutes then add rice and cook another 20 minutes until the rice is cooked through. Add salt and pepper to taste.

Chicken Goulash

This is the BEST - definitely the #1 comfort food from my childhood. It is fairly simple, but is a terrific dish. The recipe for the homemade noodles is on this site as well, or you can substitute egg noodles too.

Ingredients:

1 chicken, cut into parts

2 medium onions, chopped

2 carrots, chopped plus 2 carrots halved

2 tablespoons paprika

2 potatoes, quartered

1 cup chicken stock

1 tablespoon tomato paste

Olive oil

Directions:

Pat chicken dry and lightly salt and pepper.

Heat 4-5 tablespoons oil in large pan over medium high heat. Brown chicken on all sides and remove from the pan.

If necessary, add a little extra olive oil and add onion and chopped carrots. Saute until soft and onions are translucent. Put chicken back into pan.

Add paprika to coat chicken, mix and let saute for a couple of minutes, taking care not to burn the paprika.

Add chicken stock and tomato paste, mix, bring to boil, cover and cook over low heat for 45 minutes. Add potatoes and carrot halves after 30 minutes.

Serve with homemade noodles or egg noodles.

Pasta Bolognese

This is a recipe from Jamie Oliver. I am a big fan of his.

I made this and loved it, though made a few changes (added the chili flakes, changed how the herbs are used.

Time: 1 hour 45 minutes with pressure cooker, 3 1/2 to 4 hours without

Ingredients:

1 3/8 pounds boneless beef chuck roast, in 2-inch cubes

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

3 sprigs rosemary finely chopped

8-10 sage leaves finely chopped

1/2 teaspoon red chilli flakes

1 Tablespoon fresh parsley chopped

1 small red onion, peeled and cut in chunks

4 cloves garlic, finely chopped

1 carrot, peeled and thickly sliced

1 celery stalk, thickly sliced

2 cups Chianti

1 28-ounce can peeled whole cherry or plum tomatoes

1 pound pappardelle

3 tablespoons butter

1 tablespoon finely grated orange zest

1/2 cup freshly grated Parmigiano-Reggiano.

Directions:

1. Season beef with salt and pepper to taste. Place an uncovered pressure

cooker or oven-proof Dutch oven over medium-high heat, and add olive oil.

When oil is hot, add beef. Stir until beef is well browned on all sides,

about 5 minutes. Add rosemary, sage, parsley, chilli flakes, onion, garlic, carrot and

celery. Reduce heat to medium-low and sauté until vegetables are softened,

about 5 minutes.

2. Add Chianti and continue to simmer until liquid has reduced by half,

about 15 minutes. Add tomatoes and their juices, and if using pressure

cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker,

and follow manufacturer's instructions to bring contents of pot to a

simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven,

simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.

3. Place a large pot of lightly salted water over high heat to bring to a

boil. Remove pressure cooker from heat, or Dutch oven from oven. After

pressure has dropped in pressure cooker, follow manufacturer's instructions

to remove lid. Using two forks, finely shred meat and vegetables. Loosely cover pan and return it to low heat to keep warm.

4. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water

and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and

add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has

melted. Add a little reserved cooking water to loosen.

5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù

over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and

a spoonful of cheese.

Yield: 6 servings.

Chicken and Dumplings

This is a bit different than most people are used to, but is one of my favorite "comfort foods" from my youth. The dumpling recipe is at the bottom.

Ingredients:

Chicken pieces (legs, thighs and breast) or just 4 medium breasts

1 clove garlic, finely chopped

2 cups chicken stock

Salt and pepper

Flour

Directions:

Wash and dry the chicken.

Salt and pepper the breasts (you can be a bit generous with the pepper) and dredge in the flour.

Heat a large skillet to medium high and brown chicken on all sides until almost cooked through. Remove chicken and add garlic and cook for 1-2 minutes. Add 1 cup of stock and put chicken pieces back in. Cook for 10-15 minutes, and add additional stock as needed. If necessary, add cornstarch or flour to thicken.

Dumplings:

1 cup flour

1/4 teaspoon baking powder

Large pinch of salt

1 egg

Water

Combine all but the water. Add water a little at a time until you get a thick batter (much thicker than pancake batter). Combine thoroughly.

In a pot of salted boiling water, use a teaspoon to drop pieces of batter into the boiling water. Cook for a few minutes, until they float.

Homemade Noodles

For fresh pasta, it is very simple - 3/4 cup flour, one egg, pinch of salt. Mix together and make whatever pasta you want using a pasta maker.

My Mother's noodles are slightly different and have a different texture. She would roll them out by hand on a large wooden board and cut into squares.

2 cups flour

1 egg

2 pinches salt

Water

Mix and add water as needed to get to a smooth dough. Let rest for 15 minutes then roll out to very thin sheets and cut as desired.

Sour Cream Dressing

A fairly light and creamy dressing.

2 tablespoons mayonnaise

3 tablespoons sour cream

2 tablespoons white vinegar

1 teaspoon chopped chives

Salt and pepper to taste

Milk

Mix together all ingredients except the milk. Add milk only if it needs to be thinned a little.

Beef Goulash

As "famous" as my Mother's chicken goulash is, my Tante Anni's beef goulash is equally famous. This is a great dish, and can't wait to make it again.

Ingredients:

2 pounds stew meat cut into 1" cubes and patted dry

1 large onion, chopped

3-4 tablespoons of tomato paste (or 1 tomato)

2-3 cups beef stock (enough to cover the meat)

1 beef stew bone

2 tablespoons paprika

1-2 large potatoes, cut in quarters

2-3 large carrots, 3-4 inches long cut in half

Salt and Pepper

Olive oil

Directions:

Heat oil over high heat and add meat. Brown on all sides.

Add onions and cook until soft. Add tomato past and cook for another minute, and then the paprika and cook for another minute or two.

Add the broth and any extra water to cover meat. Cook until the meat starts to soften and then add the potato and carrot and cook an extra half hour.

Serve over buttered egg noodles.

Chicken Marango

This is one of my favorite recipes, and is best when served with homemade cavatelli. You can also substitute or remove the ingredients in the sauce (e.g. shrimp, sausage). My Mother would make this often, and I know she found the recipe in a book, but I do not know the origin.

The exact amounts may need tweaking, as I think this was modified for a single person!

Serves 4

Ingredients:

6-8 pieces of chicken - mix of breast, legs and thighs

Flour

2 cloves garlic, chopped

1 medium onion, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 28-oz can plumb tomatoes, crushed fine

3 tablespoons tomato paste

1 teaspoon sugar

4-5 drops tabasco

1/2 cup white wine

Flour

Salt and Pepper

Olive oil

Directions:

Wash and dry chicken. Mix flour, salt and pepper and dredge chicken.

Heat 2-3 tablespoons olive oil in a large skillet and cook chicken to brown on all sides, about 10 minutes total.

Remove chicken and add a little extra olive oil if necessary. Add garlic and onion and sauté for a few minutes. Add basil and parsley and sauté for a few minutes more. Add tomatoes, paste, tobasco, sugar and wine and mix.

Return chicken to tomato mixture and simmer on low for 30-40 minutes.

I like to add shrimp during the last 7-8 minutes of cooking prior to serving, as well as pre-cooked hot and sweet sausage.

Serve over fresh cavatelli with some fresh grated parmigiano reggiano.

Chicken Breast Diane

This was a favorite recipe of my Mother's. I am not sure where she got it, but it is a solid chicken dish with good flavors.

Ingredients:

4 large chicken breasts

3 tablespoons chopped fresh chives or green onions

3 tablespoons chopped fresh parsley

2 tablespoons dijon mustard

1/4 cup chicken broth

Juice of half a lemon

2 tablespoons brandy or cognac

2 tablespoons butter

1 tablespoon flour

Salt

Pepper

Olive oil

Directions:

Place chicken breasts between plastic wrap, one at a time, and pound out just a little to make them approximately even thickness. Sprinkle both sides with salt and pepper.

Heat one tablespoon each olive oil and butter in a large skillet. Cook chicken over medium high heat for 2-3 minutes on each side. Remove and put on a warm plate and loosely cover with aluminum foil.

Add chives, lemon juice, brandy, parsley and mustard to pan and heat through for 30 seconds, constantly stirring. Whisk in broth and stir until smooth. Add remaining butter and olive oil.

Return chicken to pan and cook for an extra 1-2 minutes.

Serve over buttered egg noodles.

Cheese Steak Crostini

I made these for one of the playoff game weekends. The idea was to have a finger food that had the flavors of "game day" (that is, unhealthy!). These were pretty tasty, though I will likely tweak the recipe a bit.

Ingredients:

3 medium red onions, halved and sliced thinly

2 tablespoons of fresh thyme

1/2 teaspoon hot pepper flakes (more or less depending on how spicy you like it)

16 oz ribeye steak

1 french baguette

1 chunk (12-14 oz) really sharp provolone cheese, cut into ribbons with a vegetable grater (or just shred).

Olive oil

Salt

Pepper

Directions:

First, take the ribeye, pat dry and generously salt and pepper the outside. Again, if you like spicy, add a little cayenne or hot pepper flakes as well. Grill over high heat to rare (trust me, do not go past rare - you will get additional cooking when you finish the dish), which will be about 4 minutes per side. Set on a plate a loosely cover to rest, at least 15 minutes.

Heat 2 tablespoons of the olive oil in a sautee pan over medium heat. Add the thinly sliced onions, thyme, red pepper and good pinches of salt and pepper. Sautee the onions until they are just starting to caramelize. This will take a while - 15-20 minutes. Don't rush it or else you will get burned, instead of caramelized, onions.

Slice the baguette on a bias and arrange sliced on parchment paper on a large baking sheet. Slice the ribeye fairly thin in lengths just short of the length of the baguette slices. Spoon on a thin layer of the onions on each slice, next a piece of ribeye then a ribbon of provolone. Put under a high broiler until the cheese is melted and a little browned.

Oma's Potato Soup

This is a soup my Grandmother (Oma) and my Mother made all the time. The best part is the poached egg...yes, it sounds unusual, but trust me, it is delicious.

Serves 6-8

Ingredients:
4 Tbl Olive Oil
3 Medium Onions, chopped finely
6 Tbl Chopped Parsley
4 Tbl Paprika
5 Cups chicken broth
5 Cups water (you can add more broth than water if you like)
8 Medium-large potatoes, peeled and cut into 1/2" cubes
2-3 Carrots, cut into 2" pieces
Salt and Pepper
Eggs (number depends on how many your are serving)

Directions:
Saute onion in oil over medium heat until the onion is soft and translucent. Add parsley and paprika and mix with onions for about a minute, making sure not to burn the paprika. Add water and stock and stir together. Add potatoes and carrots, and simmer over medium-low heat for 15-20 minutes, or until potatoes are soft. Salt and pepper to taste.

Bring soup to a calm boil (medium heat) and add eggs to poach in broth (1 egg per person, approx. 7-10 minutes).

Serve with flat bread or fried pizza dough.

Chickpeas and Balsamic Vinegar Bruschetta

A good friend of ours made this for an appetizer one time - it was delicious - a great summer appetizer, nice and light.

Ingredients:
1/2 baguette
1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions:
Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.

Yield: Makes 4 to 6 servings

Gnocchetti di Semolina

This is a recipe from Gina, the cook we met in Italy (Tuscany) while taking her cooking class. It is really simple and very delicious. It can be modified in a number of different ways (imagine adding some roasted mushrooms and thyme) and is easy to make ahead of time.

Ingredients:

1 quart milk
1 cup semolina flour
1 stick butter
2 egg yolks
Grated parmigiano reggiano
Fresh sage leaves
1 teaspoon salt



Add the salt to the milk and bring to a boil. Whisk in the semolina flour a little at a time to avoid lumping, whisk vigorously.

Take off the heat, add the butter and egg yolks and spread onto a buttered baking dish. Dot with more butter, generously spread with cheese and sage leave and bake in a 375 degree oven until golden brown and set. Serve warm or at room temp.

PS - The butter is a bit much for me - I use one stick of butter total – a little to grease the pan, about 1/3 cut into bits to put on top and the rest to mix into the semolina. I think this was enough butter! You may also substitute the butter you mix in with some good olive oil, but I would keep the butter you put on top to help it brown and get a nice nutty flavor.

PPS - I also sometimes sautee some rough chopped sage leaves and mix into the semolina to accentuate the sage flavor.

Oven Roasted Mushrooms with Goat Cheese and Chili Oil

This is a Bobby Flay recipe - it is terrific with a loaf of crusty french bread.

Chileoil:
1 cup pure olive oil
2 ounces dried New Mexicopeppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

Roasted mushrooms:

8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves

Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.

Yield: 8 servings

Pasta with Ramps

Ramps are a very northeast thing. They are a summer bulb that has a garlic and onion flavor and are really intense. I love them......Libbie, not as much. But this is a great, simple recipe that I pulled from somewhere that referenced they used to make this at Babbo, one of Mario Batali's restaurants (if someone knows the exact reference, please let me know).

Ingredients:
1 large bunch ramps
2 cloves garlic, sliced
1/4 cup breadcrumbs (fresh if possible)
8 oz dry linguine
Olive oil

Directions:
Remove stems and leaves from the bulbs of the ramps. Slice bulbs in half (unless they are small, in which case leave them whole). Cut the stems and ends off the leaves and julienne into strips.

Bring a big pot of water with salt to a boil to cook pasta.

Heat pan to medium high and add a few tablespoons of olive oil. When hot, pull off the heat and add the ramp bulbs and sautee letting them blister and get slightly brown, putting back on the heat as necessary. Add garlic and allow to brown slightly.

Add in the cooked linguine and just a few tablespoons of the pasta liquid. Add the ramp leaves and breadcrumbs and toss. Plate and grate fresh Parmigiano Reggiano or Pecorino Romano cheese on top.

Pasta Bolognese

I made this based on a few recipes I saw. I modified the ingredients from what I actually used given my view of the results, which were great (but a few small mods can't hurt, right?). I want to try this with some stew beef and shred it, which sounds like a very good idea (I'll post that when I do it!).

Ingredients:
4 medium carrots, quartered and chopped
3 stalks celery, sliced in half lengthwise and chopped
1 medium onion, chopped
2 hot cherry peppers (or equivalent) chopped
1 pound of chopped beef (or veal, lamb, pork or a combination)
10 sprigs fresh thyme, tied together
1 sprigs fresh rosemary, tied together (with thyme is OK)
1 teaspoon hot pepper flakes
1 28-oz can San Marzano (or plum) tomatoes, crushed with juice
Olive oil
Salt and pepper
1/2 cup red wine

Directions:
Heat large pan over medium-high heat and sautee carrots, celery, onion and hot peppers in olive oil with some salt and pepper for 3-4 minutes to soften. Move veggies to the edges of the pan and add meat into the middle and break into big chunks. Let sit for a few minutes to brown the meat, then stir the meat to brown other parts in a similar manner. When it is fully browned, break into smaller chunks and mix with vegetables. Add wine and reduce 1-2 minutes then add tomatoes, rosemary, thyme and red pepper flakes. Bring to a boil, stir well, cover and cook for 40 minutes, stirring occasionally.

Cook your favorite pasta (spaghetti is a classic, though I like the wider pasta such as fettucini or pappardelle) 2-3 minutes less than package instructions for al dente. Just before taking the pasta out, remove 1 cup of the pasta water and add it to the sauce. Transfer pasta to the dish with the sauce and combine, cooking an additional 2-3 minutes.

Serve with grated cheese.

Vegetarian Cassoulet

I love cassoulets - both the traditional with duck confit, or my own sping with a nice piece of fish. I take the same basic idea and switch a few ingredients to make it my own!

This version is vegetarian, and I use the tomatoes and kale to add a heartiness to the recipe.

Ingredients:
2 cups carrots, diced finely
2 cups celery, diced finely
2 cups onion, diced finely
4 cloves garlic, diced finely
3 cups kale, chopped in thin strips
6-7 sprigs of thyme, tied together
1 28oz can of plumb tomatoes, chopped with juice
1 29oz can of small white beans
2-3 cups vegetable stock
Olive oil
Salt and Pepper
2 tablespoon butter mixed with 2 tablespoons flour

In a large sautee pan, sautee garlic, carrot, celery and onion in olive oil until tender. Add kale and cook until wilted. Add thyme bouquet, tomatoes, and 2 cups of vegetable stock and cook for 30 minutes. Add butter-flour mixture as necessary to thicken. About 30 minutes before service, bring back to a boil and add beans to cook until serving, using the extra stock to thin the mixture as necessary.

This can also be used as a pasta sauce. Or, if you up the broth to 4-5 cups and eliminate the butter-flour thickener, it is a terrific and hearty soup.

Winter Squash Ravioli

This is a nice savory filling for ravioli. Though it is a lot of work, it is worth it! Use a sauce of brown butter and sage or some other light sauce so you can really let the taste shine through.

For the pasta:
1 cup all purpose flour
1 cup semolina flour
1 cup whole wheat flour
4 eggs
2 tablespoons olive oil
Water

Mix the ingredients together to make a pasta dough (using the water and extra flour to get the dough to a correct consistency) and knead for 5-10 minutes. Let rest for 60 minutes then run through a pasta maker to make sheets at a 5 thickness.

For the Filling:
1 1/2 pounds squash, cut into small pieces (roughly 1/2" square)
4 cloves garlic
1 cup parmesean cheese, grated
Breadcrumbs
1 egg
Salt and pepper

Place squash in a single layer on baking sheets and roast at 400 degrees for about 30 minutes, until soft and most of the moisture is gone. At the same time, but in a separate plan, roast the garlic until golden brown. Let both cool then put into a bowl and add the cheese, egg, salt and pepper and the breadcrumbs, using just enough of the latter to absorb any excess moisture in the mixture.

Making Ravioli:
Cut the pasta into rounds using cooking cutters and place about a teaspoon of filling in the middle. Wet half of the outside edge of the pasta and fold over, being careful to remove as much air as possible from the pocket. Press the edges of the pasta together, and line on a baking tray to wait for cooking. Cook in salted boiling water for 4-5 minutes and then toss with your favorite sauce.

- Cook 4 minutes

Sweet Pumpkin Bisque

This came out of a few ideas to start off a dinner with a sweet component. You can use either butternut squash or a cooking pumpkin (I used a heirloom white pumpkin) for this recipe. If you are using butternut squash, you can leave the skin on (it will break down).

Ingredients (serves about 8-10 bowls):
5 pounds winter squash or pumpkin, cut into chunks
2 small-medium apples, cored and cut into chunks
4 med carrots, chopped
3 stalks celery, chopped
2 medium to large onions, chopped
4 cloves garlic, chopped
10-12 sage leaves, roughly chopped
1 quart vegetable or chicken stock plus water to cover squash by 1”
4 tablespoons honey
1 teaspoon nutmeg (fresh if available)
Olive oil
Salt and Pepper

Topping:
4 oz mascarpone cheese
1/4 cup heavy cream
1 tablespoon honey

Directions:
In a large pot over medium heat, put the carrots, celery, onions and garlic in with some olive oil and sautee until tender then add sage leaves and sautee for a couple of minutes more. Add the squash, apples and stock and bring to a boil, cooking for about 30 minutes, until the squash is nice and soft. Remove from heat and let cool for 15 minutes, then add honey, nutmeg, salt and pepper and blend with a hand immersion blender (or break into smaller batches and blend in a blender).

For a sweet topping, take the mascarpone cheese in a cold metal bowl and use a whisk to loosen it up. Add the honey and cream and whisk until you get a nice, thick whipped cream consistency. Plate the soup and put a spoon full of the cheese mixture in the middle, topped by a few roasted seeds from the squash.

Polenta Pizza with Mushroom Ragout

This is the first of 4 recipes I made for New Years Eve 2009.

Ingredients:
1 cup polenta
4 cups water
4 cups mixed mushrooms, roughly chopped
1 14.5 oz can chopped tomatoes (or chop 2-3 fresh tomatoes)
3 sprigs fresh rosemary
4-5 tablespoons olive oil
Salt and pepper

Directions:
Pre-heat oven to 400F

Prepare polenta according to package instructions and set aside to cool.

In a large sautee pan or a roasting pan, combine mushrooms, tomatoes, rosemary, olive oil and salt and pepper and mix together. Put in oven and roast for 30-40 minutes, until almost all of the liquid has cooked out.

Spread polenta in a lightly oiled or buttered pan (I use a non-stick 12" frying pan) and place slightly cooled ragout on top. Top with grated parmesean and put under the broiler for 5 minutes to heat and brown the cheese. Cut into slices and serve.

If you bake it too long or if you don't let the polenta cool enough, the polenta will become soupy. Don't panic (I didn't!) - just serve as a rustic polenta dish that you can scoop right out of the pan.