new recipes from my Bon Appetit

[Babs]

breakfast risotto - Bon Appétit | December 2007

Makes 4 servings

4 tablespoons (1/2 stick) butter, divided
4 hot Italian sausages, casings removed
1 small onion, chopped (about 1 cup)
2 small bay leaves
1 cup arborio rice or medium-grain white rice
1/2 cup dry white wine
3 cups (or more) low-salt chicken broth
Pinch of saffron threads
1/3 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup chopped fresh Italian parsley

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside

source
http://www.epicurious.com/recipes/food/views/240748

[Babs]

The Italian answer to a French gratin: a dish baked with a crispy cheese (as in this recipe) or breadcrumb topping.

Makes 8 servings

2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets
1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish
1/4 teaspoon dried crushed red pepper
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper
2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into 1/4-inch-thick slices. Coat large oval gratin or 13x9x2-inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with 1/4 cup butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Preheat oven to 425°F. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

source http://www.epicurious.com/recipes/food/views/240745

[Babs]

A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.

Makes 12 servings

Cake:
Nonstick vegetable oil spray
4 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1/2 cup hot coffee
1/2 cup hot water
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream

Panna Cotta:
1/2 cup water
5 teaspoons unflavored gelatin
7 1/2 ounces bittersweet chocolate, chopped
5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
2 1/2 cups heavy whipping cream
2 1/2 cups whole milk
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 vanilla beans, split lengthwise

Chocolate Band:
2 16x3-inch strips waxed paper
5 ounces bittersweet chocolate, chopped
 
Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.

For cake:
Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).

Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.

For panna cotta:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.

Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.

Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.

For chocolate band:
Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.

Cut around pan sides to release cake. Remove pan sides from cake.Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.

source http://www.epicurious.com/recipes/food/views/240700

[gabbtastic]

  ok ethyl your making me hungry

[Babs]

posting these just for you gabby! 

[gabbtastic]

eh i dont cook comlicated things yet maybe when i get married ill start cooking cool things or maybe prbably it'd be wiser when im seeing someone lol

[Babs]

maybe you should start now so your real good by the time your married? 

[Babs]

moroccan chicken pot pie - Bon Appétit | December 2007

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

Makes 6 to 8 servings

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.

Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.

Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

source http://www.epicurious.com/recipes/food/printerfriendly/240752

[Babs]

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

Makes 8 servings


Apple Vinaigrette:
2 tablespoons (1/4 stick) butter
1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 cup finely chopped shallots
8 tablespoons (about) apple cider

Croutons:
Nonstick vegetable oil spray
9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound)
1/4 cup (1/2 stick) butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper

Salad:
1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips
1 pound small brussels sprouts, trimmed, quartered lengthwise
Fresh pomegranate seeds (optional)

For vinaigrette:
Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes.
Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For croutons:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

For salad:
Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.
Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For croutons:
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

For salad:
Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.


source: http://www.epicurious.com/recipes/food/views/240746

[Babs]

A savory crust and simple sauce lift this roast into the special-occasion realm.

Makes 8 servings

Sauce:
2 cups halved seedless red grapes
2 cups tawny Port
2 cups low-salt chicken broth
2 teaspoons chopped fresh rosemary

Sausage Crust and Lamb:
1/2 cup halved seedless red grapes
1/4 cup halved pitted Kalamata olives
1 tablespoon chopped fresh rosemary
1 teaspoon balsamic vinegar
1 small garlic clove
8 ounces ground lamb
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)
4 tablespoons olive oil, divided
1/2 cup low-salt chicken broth
4 tablespoons Dijon mustard, divided
2 1/2 cups fresh breadcrumbs made from crustless French bread

For sauce:
Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.

For lamb:
Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.

Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.

Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.

Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.

Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.

source http://www.epicurious.com/recipes/food/views/240704

[Babs]

To show off the layers, use a 12-cup trifle dish, a footed glass bowl measuring about 8 inches across and 5 inches deep.

Makes 10 to 12 servings

Ingredients

Spiced Pears:

1 750-ml bottle dry white wine
2 cups pear juice or pear nectar
1 1/4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled

White Chocolate Mascarpone Mousse:

7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/3 cup poire Williams (clear pear brandy)
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8-ounce container mascarpone cheese*
1 cup chilled heavy whipping cream

Trifle Assembly:

3 3-ounce packages soft ladyfingers,** separated
2 cups chilled heavy whipping cream
1/4 cup minced crystallized ginger
White chocolate curls
1 tablespoon powdered sugar

Preparation

For spiced pears:

Combine first 6ingredients in large saucepan. Stir overmedium-high heat until sugar dissolves.Add pears and bring to boil. Reduce heatto medium, cover, and simmer until pearsare just tender when pierced with knife,about 35 minutes. Transfer liquid withpears to large bowl and refrigerate untilcold, about 3 hours.

TEST-KITCHEN TIP: To make chocolatecurls, place one 3 1/2-ounce bar of high-qualitywhite chocolate (such as Lindtor Perugina) on a plate and microwaveon high at 5-second intervals just untilslightly softened, but not hot or beginningto melt. Using vegetable peeler andstarting at one long edge of the chocolatebar, shave white chocolate into curls. Ifthe shaved chocolate breaks into smallshards, it's not soft enough, so place inmicrowave again for a few seconds. If thechocolate becomes too soft, let it stand atroom temperature or chill briefly until itfirms up a bit.

Using slotted spoon, transfer pearsto plate. Boil poaching liquid in heavylarge saucepan over medium-high heatuntil slightly thickened and reduced togenerous 1 1/2 cups, about 15 minutes.Strain into 2-cup measuring cup; discardspices in strainer. Cool. Cover and chillpears and pear syrup until cold.

For mousse:

Combine white chocolate,pear brandy, and 1/4 cup water in topof double boiler set over simmeringwater. Stir until smooth (mixture willbe very liquidy). Scrape in seeds fromvanilla bean; discard bean. Transferwhite chocolate mixture to large bowl;gradually add mascarpone, whiskinguntil mixture is smooth. Cool mascarponemixture until barely lukewarm.

Using electric mixer, beat 1 cup creamin medium bowl until peaks form. Foldwhipped cream into mascarpone mixturein 4 additions. Cover and chill whitechocolate mousse until set, about 3 hours.DO AHEAD: Pears and mousse can be made1 day ahead. Keep chilled.

For trifle assembly:

Cut pearslengthwise in half and remove cores andstems; cut halves lengthwise into1/4-inch-thick slices.

Arrange ladyfingers, rounded sidesdown, in single layer in bottom of 12-cuptrifle dish (about 8 inches in diameterand 5 inches deep), covering bottomcompletely (using about 15 ladyfingers).Drizzle 5 tablespoons pear syrup evenlyover ladyfingers. Using small offsetspatula, spread 1/3 of white chocolatemousse over ladyfingers, making layerslightly thicker around outer edges of dishto allow mousse to be more visible (centerof mousse layer will be thin). Starting atouter edges of dish, place pear slices insingle layer with curved edges againstsides of dish atop mousse, coveringcompletely. Repeat layering of ladyfingers,syrup, mousse, and pears 2 more times.Cover with fourth layer of ladyfingers(some ladyfingers and pear slices may beleft over). Drizzle ladyfingers evenly with5 tablespoons syrup.DO AHEAD: Can be made 1 day ahead. Coverand refrigerate trifle and remaining pearsyrup separately.

Using electric mixer, beat 2 cupswhipping cream in large bowl until softpeaks form. Add 1/4 cup pear syrup andbeat until stiff peaks form. Working inbatches, transfer cream to large pastrybag fitted with large star tip. Pipe rosettesall over top of trifle, mounding slightly incenter. Sprinkle with crystallized ginger.Garnish with chocolate curls.DO AHEAD: Can be made 6 hours ahead.Keep refrigerated.

Sift powdered sugar over trifle justbefore serving.

* Mascarpone is an Italian creamcheese; sold at many supermarkets andat Italian markets.
** Available in the bakery or breadsection of some supermarkets and atspecialty foods stores.

TEST-KITCHEN TIP: To make chocolatecurls, place one 3 1/2-ounce bar of high-qualitywhite chocolate (such as Lindtor Perugina) on a plate and microwaveon high at 5-second intervals just untilslightly softened, but not hot or beginningto melt. Using vegetable peeler andstarting at one long edge of the chocolatebar, shave white chocolate into curls. Ifthe shaved chocolate breaks into smallshards, it's not soft enough, so place inmicrowave again for a few seconds. If thechocolate becomes too soft, let it stand at room temperature or chill briefly until itfirms up a bit.

source: http://www.epicurious.com/recipes/food/views/240701

[Babs]

This is the perfect entrée for a holiday dinner for two (or can be multiplied for more). Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

Makes 2 servings

Ingredients

3 tablespoons butter, divided
1 tablespoon golden brown sugar
3 teaspoons chopped fresh thyme, divided
1 1 1/2- to 1 3/4-pound Cornish game hen, halved, backbone removed, rinsed, patted dry
1/2 tablespoon all purpose flour
3/4 cup low-salt chicken broth
1/2 cup white grape juice
1/3 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup dried sweetened cranberries

Preparation

Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium-highheat. Add hen halves, skin sidedown. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.

Meanwhile, blend remaining 1tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice,cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boiluntil sauce is reduced to 3/4 cup, whiskingoften, about 7 minutes. Whisk in flour mixture and cranberries. Simmer untilsauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper. Transfer hen halves to plates. Spoonsauce over and serve.

INGREDIENT TIP: Look for the Cornish gamehen in the frozen foods section of the
supermarket. Or for easier preparation, buy one from the butcher and have them halve it and remove the backbone.

source http://www.epicurious.com/recipes/food/views/240680

[Babs]

(Carciofi Ritti)

The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw. In this dish, which is an interpretation of a classic Florentine recipe, artichokes are filled with a savory mixture of pancetta and parsley, drizzled with olive oil, and braised.

Makes 4 first-course servings.

Ingredients

2 lemons, halved
4 large artichokes
3 tablespoons olive oil
3 ounces pancetta,* finely chopped
1/2 cup minced fresh Italian parsley
2/3 cup water

Preparation

Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves. Cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds. Place rounds in lemon water. Starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leaves attached. Using vegetable peeler, trim outside of base until no dark green areas remain. Rub cut surfaces with remaining lemon halves. Cut off top half of artichoke. Pull out purple-tipped leaves from center. Using spoon, scoop out fibrous choke. Place artichoke in lemon water. Repeat with remaining artichokes.

Drain artichokes and stems. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add artichokes and stem rounds. Cook until artichokes are golden, about 4 minutes per side. Remove from heat. Transfer stem rounds to small bowl.

Mix pancetta and parsley in bowl; spoon into artichokes. Drizzle 1 tablespoon oil over artichokes in skillet. Add 2/3 cup water; bring to boil. Cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes. Add stem rounds; cook about 2 minutes. Serve artichokes surrounded by stem rounds and cooking liquid.

*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.

source: http://www.epicurious.com/recipes/food/views/103416

[Babs]

Serve with steamed rice to soak up the flavorful sauce.

Makes 4 servings

Ingredients

1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken
breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish

Preparation

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.

Divide curry among bowls. Garnish with basil sprigs and lime wedges.

* Available in the Asian foods section of many supermarkets and at Asian markets.

source: http://www.epicurious.com/recipes/food/views/240684

[Babs]

Makes 4

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)

4 8-inch-diameter whole wheat pita breads, halved

Preparation

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

source: http://www.epicurious.com/recipes/food/views/240435

[Babs]

Because broccoli thrives in cooler weather, this is a terrific winter variation on the classic green beans almondine.

Active time: 10 min Start to finish: 20 min

Servings: Makes 4 to 6 (side dish) servings

Ingredients:

1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice

Preparation:

Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.

Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.

-----------------------------------------------------------------------------------------------------------------------------------------

winter herb pasta



Active time: 30 min Start to finish: 30 min

Servings: Makes 4 to 6 (main course) servings

Ingredients:

2 tablespoons unsalted butter
5 tablespoons olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)
1 pound dried bucatini or spaghetti
2 teaspoons chopped sage
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 cup chopped parsley

Preparation:

Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook garlic, stirring, until fragrant and pale golden. Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl, reserving skillet.

Meanwhile, cook bucatini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain.

Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.

Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs.

[Babs]

Servings: Makes about 18.

Ingredients:

1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
3 1/2 tablespoons extra-virgin olive oil plus more for frying
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)

Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Green Horseradish Sauce Preparation:

Servings: Makes about 1 2/3 cups.

Ingredients:

1 10-ounce package frozen chopped spinach, thawed
1/4 cup chopped arugula leaves
1/4 cup chopped fresh Italian parsley leaves
1/2 cup mayonnaise
6 tablespoons drained prepared white horseradish
2 1/2 tablespoons (or more) dry white wine
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

Preparation:

Place spinach in sieve and press very dry. Place 1/4 cup firmly packed spinach in processor (reserve remainder for another use). Add arugula and parsley; chop finely. Add remaining ingredients; blend. Add more wine by tablespoonfuls to thin to desired consistency. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover; chill.)

[NessasMama]

Well, I guess I need to go eat now!!!!! After all of them recipes, it makes me want to cook!!!

[Babs]

Servings: Makes 4 servings

Ingredients:

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Preparation:

Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.

Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

[Babs]

Tomato and Garlic Crust:

2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved
8 large garlic cloves, peeled
2 large shallots, peeled, halved
1 tablespoon dried oregano

Lamb:

3 tablespoons olive oil
4 garlic cloves, peeled
3 large fresh rosemary sprigs
2 2-pound racks of lamb (8 chops each), trimmed, frenched

Preparation

Tomato and garlic crust:
Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.

Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.

Lamb:

Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.

Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.

[Babs]

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.

Servings: Makes 6 servings

Ingredients:

1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper

Preparation:

Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.

Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.

[Babs]

Ingredients
1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil


Preparation
Preheat oven to 450°.
Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield
2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

Nutritional Information
CALORIES 498(26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g

[Babs]

ingredients:

1 12-ounce jar marinated artichokes,drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Preparation:

Preheat oven to 375°F. Mix artichokes,cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal.Sprinkle chicken with salt and pepper.

Heat oil in heavy large oven proof skillet over high heat. Add chicken; cook 2 minutes.Turn chicken over; transfer skillet to oven.Bake until cooked through, about 10 minutes.

nutrition information:

Per serving: 483 cal, 32g fat (9g saturated), 100mg chol, 618mg sod, 9g carb, 1g fib, 35g pro (analysis by Nutrition Data)

[Envelope]

the stuffed chicken breasts look GREAT!!!!

sharon

[Babs]

they really are, and it is easy to customize them to things you like