Roasted Chicken Breast with Marmalade

Total Time: 15 min Prep 5 min Cook 10 min Yield: 2 servings

Ingredients

• 5 airline chicken breasts, skin on


• Kosher salt


• Freshly ground black pepper


• 2 to 3 tablespoons canola oil


• 12 to 16 ounces Orange Marmalade, recipe follows


• Wilted romaine, recipe follows

Directions

Preheat the oven to 450 degrees F.

Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.

Homemade Quick Orange Marmalade:

• 5 oranges or tangerines, washed and dried


• 1/2 cup honey


• Kosher salt


• Freshly ground black pepper


• 1 lemon, juiced


• 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract

Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.

Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.

Yield: 1/2 cup

Prep Time: 5 minutes

Cook Time: 10 minutes

Ease of preparation: Easy

Wilted romaine:

• 3 tablespoons butter


• 5 cloves garlic, peeled and minced


• 5 heads romaine, washed and dried, leaves picked


• Kosher salt


• Freshly ground black pepper


• 1 lemon, halved

In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ease of preparation: Easy

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Balsamic Glazed Chicken Breast

Total Time: 55 min Prep 15 min Cook 40 min Yield: 12 servings

Ingredients

• 3 tablespoons vegetable oil


• 1 stick butter


• 12 (6-ounce) boneless skinless chicken breasts


• 1 Spanish onion, thinly sliced


• 4 cloves garlic, chopped


• 2 pints cherry tomatoes, quartered


• 6 tablespoons balsamic vinegar


• 2 cups red wine


• 2 teaspoons salt


• Freshly ground black pepper


• 3 tablespoons parsley, chopped for garnish

Directions

Preheat the oven to 350 degrees F.

Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.

Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]

Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

Chicken Salad Contessa

Total Time: -- Yield: 2 servings

Ingredients

• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)


• Good olive oil


• Kosher salt and freshly ground black pepper


• 1/2 cup pecan halves


• 1/2 cup walnuts halves


• 1/2 cup good mayonnaise


• 1/2 cup sour cream


• 1 tablespoon chopped fresh tarragon leaves, divided


• 1 cup green grapes, cut in 1/2


• Lettuce leaves, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

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Creole Baked Chicken

Total Time: 2 hr 0 min Prep 20 min Cook 1 hr 40 min Yield: 6 to 8 servings

Ingredients

Baked chicken:

• 8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts


• 1 fresh lemon, halved


• 2 tablespoons onion powder


• 2 teaspoons dried thyme


• 1 teaspoon dried rosemary, ground to a powder with a mortar and pestle


• 1 teaspoon salt


• 1/4 teaspoon ground black pepper


• 2 tablespoons minced fresh flat-leaf parsley

Creole Sauce:

• 1 tablespoon grapeseed oil


• 1 shallot clove, minced


• 1 clove garlic, lightly crushed with the side of a knife blade and minced


• 1/2 teaspoon finely minced fresh rosemary leaves


• 1 teaspoon fresh thyme leaves, minced


• 1 (29 to 32-ounce) can crushed tomatoes


• Salt and freshly ground black pepper


• 1 cup halved grape tomatoes


• 1 red bell pepper, stem and seeds removed, and diced


• 1 yellow bell pepper, stem and seed removed, and diced


• 1 small white onion, diced


• 1/2 teaspoon cayenne pepper


• 1 teaspoon Creole seasoning


• 4 tablespoons butter, cubed

Directions

Preheat oven to 350 degrees F.

Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.

Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.

Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

Chicken Alfredo with Mushrooms and Asparagus

Total Time: 39 min Prep 5 min Inactive 1 min Cook 33 min Yield: 4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil


• 1 (8-ounce) package sliced fresh white mushrooms


• 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)


• 1 small garlic clove, minced


• 1/2 teaspoon dried marjoram, crumbled


• 1/4 teaspoon dried thyme, crumbled


• 1/4 teaspoon freshly ground black pepper


• 1 (10-ounce) package carved, fully cooked chicken breast


• 1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)


• 1/4 cup dry Marsala, Sherry, or white wine


• 1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)


• 3 cups Al Dente Make-Ahead Rice, reheated, recipe follows

Directions

Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.

Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.

Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.

Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.

Al Dente Make-Ahead Rice:

• 2 quarts water


• 4 cups uncooked converted white rice (no substitute)

Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.

Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.

Fluff rice gently with fork and cool 1 hour. Do not cover.

Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.

To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.

Yield: 16 cups

Fried Chicken

Total Time: 2 hr 50 min Prep 30 min Inactive 2 hr 0 min Cook 20 min Yield: 4 servings

Ingredients

• 1/2 cup whole milk


• 1 cup sour cream


• 3 tablespoons Dijon Mustard


• 2 teaspoons kosher salt (plus additional to taste)


• 1 teaspoon freshly ground black pepper (plus additional to taste)


• 1 whole chicken, about 3 1/2 to 4 pounds, cut into 8 to 10 pieces

Breading:

• 2 1/2 cups all-purpose flour


• 1 tablespoon salt


• 2 teaspoons paprika


• 1/2 teaspoon freshly ground black pepper


• 3 cups solid vegetable shortening

Directions

In a bowl, combine the ingredients for the marinade. Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade. Cover with plastic wrap and refrigerate for 2 to 12 hours.

In a large paper bag, combine the ingredients for the breading mixture. (My mother insists this gives extra flavor and I agree.) Put the chicken parts, a few at a time, in the bag and shake until they are well coated with the mixture. Place the breaded chicken on a rack with a baking sheet. When all of the pieces are breaded, refrigerate them for 15 minutes.

In a large cast iron (or regular skillet), melt the shortening over low heat. Heat until shortening reaches 350 degrees F. Test 1 piece first. The oil should bubble and react as you add the first piece. Use a pair of heat-resistant tongs to gently place the chicken pieces, skin side down, in a single layer in the skillet over medium heat. Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning. Remove the skillet from the heat and gently turn the pieces on their second side. Cook for an additional 10 minutes.

When the chicken is cooked through, remove it and transfer it to a rack. Immediately season it (while it is still hot) with salt. Serve immediately or keep in a warm oven until ready to serve.

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Total Time: 1 hr 0 min Prep 40 min Cook 20 min Yield: 4 portions

Ingredients

• 3 tablespoons olive oil, divided


• 1/2 cup chopped red onion


• 3/4 cup chopped marinated artichoke hearts


• 1/2 cup chopped marinated sun-dried tomatoes


• 1/2 teaspoon salt


• 1/2 teaspoon fresh cracked black pepper


• 2 tablespoons minced garlic


• 1/2 cup white wine, divided


• 3 tablespoons butter, divided


• 1/4 cup grated Parmesan


• 1/2 tablespoon finely chopped Italian parsley leaves


• 4 boneless, skinless chicken breasts

Directions

In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Bacon and Blue Cheese Stuffed Chicken Breasts

Total Time: 1 hr 0 min Prep 10 min Inactive 10 min Cook 40 min Yield: 4 servings

Ingredients

• 8 ounces (2 sticks) unsalted butter, at room temperature


• 4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)


• 4 slices smoked bacon, cooked until crisp and finely chopped


• 2 teaspoons chopped fresh chives


• 4 skin-on, bone-in organic chicken breasts


• Pinch freshly ground black pepper

Directions

In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.

Preheat the oven to 425 degrees F.

Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.

Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.

Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.

Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes

Guiltless Oven-Fried Chicken Fingers

Total Time: 35 min Prep 10 min Inactive 5 min Cook 20 min Yield: 4 servings

Ingredients

• 1 cup low-fat mayonnaise


• 1 tablespoon curry paste, or more


• Kosher salt


• Freshly ground black pepper


• 4 skinless, boneless chicken breasts


• 2 cups panko (Japanese) bread crumbs

Directions

Heat the oven to 350 degrees F.

In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.

Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.

Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.

Baked Chicken with Ciabatta Dressing

Total Time: 48 min Prep 15 min Cook 33 min Yield: 2 servings

Ingredients

• 4 tablespoons butter


• 2 ribs celery, diced small


• 1 onion, diced small


• 3 tablespoons minced garlic


• 1 cup sliced white mushrooms


• 3 tablespoons adobo sauce


• 2 teaspoons poultry seasoning, plus more for sprinkling


• 1/4 cup Marsala wine


• 1 cup chicken stock


• 3 cups cubed ciabatta bread


• 1/4 cup chopped parsley leaves


• 1 cup sliced leeks, half moons


• 2 (8-ounce) skin-on chicken breasts


• Salt and freshly cracked black pepper

Directions

Preheat the oven to 375 degrees F.

In a large deep saute pan over medium-high heat, add 2 tablespoons of the butter. Add the celery, onions, and garlic and cook until soft. Stir in the mushrooms, adobo sauce, poultry seasoning, wine, and chicken stock. Cook until warmed throughout, then add the bread. Turn the heat to low, and let the bread absorb the liquid. Sprinkle with the parsley and leeks, and stir to combine.

In a large saute pan, over medium-high heat, add the remaining 2 tablespoons of butter and allow it to brown. Season the chicken breasts with salt, pepper, to taste, and sprinkle with a little poultry seasoning. Sear the chicken breasts, skin side down, about 2 minutes per side. Nestle the chicken breasts into the bread mixture. Bake until an internal temperature registers 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the chicken from the oven, transfer it to a serving platter and serve.

Sweet and Sour Chicken

Total Time: -- Yield: 2-4 servings

Ingredients

• 2 tablespoons vegetable oil


• 2 boneless chicken breasts, sliced into strips


• Salt and pepper


• 1/2 cup chopped red pepper


• 4 teaspoons cornstarch, mixed with 4 teaspoons water


• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice


• 3 tablespoons light brown sugar


• 3 tablespoons rice wine vinegar


• 1/4 cup chicken stock


• 1/2 cup chopped green pepper

Directions

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Chocolate Peppermint Pinwheel Cookies

Total Time: 2 hr 58 min Prep 45 min Inactive 2 hr 0 min Cook 13 min Yield: about 3 dozen

Ingredients

• 1 batch Sugar Cookies, recipe follows


• 3 ounces unsweetened chocolate, melted


• 1 teaspoon vanilla extract


• 1 egg yolk


• 1 teaspoon peppermint extract


• 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

• 3 cups all-purpose flour


• 3/4 teaspoon baking powder


• 1/4 teaspoon salt


• 1 cup unsalted butter, softened


• 1 cup sugar


• 1 egg, beaten


• 1 tablespoon milk


• Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Yield: approximately 3 dozen, 2 1/2-inch cookies

Prep Time: 15 minutes

Cook Time: 7 to 9 minutes

Inactive Prep Time: 2 hours

Grandma Maronis Meatballs 100 Year Old Recipe

Total Time: 50 min Prep 15 min Cook 35 min Yield: 8 to 10 servings

Ingredients

• 1 pound ground chuck


• 4 ounces dried bread crumbs


• 4 large eggs


• 4 ounces whole milk


• 6 ounces grated Romano


• 3 ounces grated Spanish onion


• 2 ounces finely diced fresh garlic


• 2 ounces finely chopped fresh Italian parsley leaves


• 2 ounces finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Sour Cream Mashed Potatoes

Total Time: 50 min Prep 30 min Cook 20 min Yield: 4 to 6 servings

Ingredients

• 3 pounds boiling potatoes, peeled


• Kosher salt


• 1 1/2 cups milk


• 6 tablespoons unsalted butter


• 1/2 cup sour cream


• 1/2 teaspoon freshly ground black pepper

Directions

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Garlic Mashed Potatoes

Total Time: 30 min Prep 10 min Cook 20 min Yield: 2 to 3 servings

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped


• 1 teaspoon salt


• 4 tablespoons butter, at room temperature


• 1/4 cup sour cream, at room temperature


• 1 teaspoon finely minced garlic


• 1 tablespoon (or more) whole milk, at room temperature or warmed


• Salt and freshly ground black pepper

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Lentil Sausage Soup

Total Time: 2 hr 0 min Prep 15 min Inactive 15 min Cook 1 hr 30 min Yield: 4 quarts; 8 to 10 servings

Ingredients

• 1 pound French green lentils (recommended: du Puy)


• 1/4 cup olive oil, plus extra for serving


• 4 cups diced yellow onions (3 large)


• 4 cups chopped leeks, white and light green parts only (2 leeks)


• 1 tablespoon minced garlic (2 large cloves)


• 1 tablespoon kosher salt


• 1 1/2 teaspoons freshly ground black pepper


• 1 tablespoon minced fresh thyme leaves


• 1 teaspoon ground cumin


• 3 cups medium diced celery (8 stalks)


• 3 cups medium diced carrots (4 to 6 carrots)


• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth


• 1/4 cup tomato paste


• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick


• 2 tablespoons dry red wine or red wine vinegar


• Freshly grated Parmesan, for serving

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Homemade Chicken Stock:

• 3 (5-pound) chickens


• 3 large onions, unpeeled and quartered


• 6 carrots, unpeeled and halved


• 4 celery stalks with leaves, cut in thirds


• 4 parsnips, unpeeled and cut in 1/2, optional


• 20 sprigs fresh flat-leaf parsley


• 15 sprigs fresh thyme


• 20 sprigs fresh dill


• 1 head garlic, unpeeled and cut in 1/2 crosswise


• 2 tablespoons kosher salt


• 2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Oven Fries

Total Time: 50 min Prep 10 min Cook 40 min Yield: 28 to 32 fries

Ingredients

• 2 Idaho potatoes, cut in half lengthwise and cut into 1/4-inch strips


• 1/2 cup vegetable oil


• 1 1/2 tablespoons salt


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• 1/4 teaspoon ground nutmeg

Directions

Preheat the oven to 450 degrees F and place 2 baking sheets in the oven to preheat.

Put the potatoes into a large bowl and add the oil, salt, garlic powder, paprika and nutmeg. Toss gently to coat and carefully transfer to preheated pans. Place in the oven for 20 minutes, remove and, using a spatula, flip the fries. Return to the oven for an additional 10 to 15 minutes, or until the fries are brown and crispy on both sides. Remove and serve immediately.

Chocolate Cheesecake

Total Time: 13 hr 25 min Prep 25 min Inactive 12 hr 0 min Cook 1 hr 0 min Yield: 10 to 12 servings

Ingredients

Cheesecake base:

• 1 1/3 cups graham cracker crumbs


• 1/2 stick butter


• 1 tablespoon cocoa

Cheesecake filling:

• 6 ounces bittersweet or semisweet chocolate, chopped small


• 2 1/2 cups cream cheese


• 3/4 cup superfine sugar


• 1 tablespoon custard powder


• 3 large eggs


• 3 large egg yolks


• 2/3 cup sour cream


• 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

Sauce:

• 3 ounces bittersweet chocolate, finely chopped


• 1/2 cup heavy cream


• 1 teaspoon dark corn syrup




• Special equipment: 9-inch springform pan

Directions

Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Senate Bean Soup

Total Time: 3 hr 25 min Prep 10 min Cook 3 hr 15 min Yield: 12 servings

Ingredients

• 2 pounds Michigan navy beans


• 4 quarts water


• 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)*


• 1/4 cup (1/2 stick) butter


• 1 medium onion, chopped


• Salt and pepper


• 1/4 cup fresh parsley leaves

Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

*Cook's note: This recipe can also be made with ham hock.

Lobster Pot Pie

Total Time: 2 hr 30 min Prep 30 min Inactive 30 min Cook 1 hr 30 min Yield: 4 to 5 servings

Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion)


• 3/4 cup chopped fennel (1 fennel bulb)


• 1/4 pound unsalted butter


• 1/2 cup all-purpose flour


• 2 1/2 cups fish stock or clam juice


• 1 tablespoon Pernod


• 1 1/2 teaspoons kosher salt


• 3/4 teaspoon freshly ground black pepper


• 3 tablespoons heavy cream


• 3/4 pound cooked fresh lobster meat


• 1 1/2 cups frozen peas (not "baby" peas)


• 1 1/2 cups frozen small whole onions


• 1/2 cup minced flat-leaf parsley

Pastry:

• 3 cups all-purpose flour


• 1 1/2 teaspoons salt


• 1 teaspoon baking powder


• 8 tablespoons cold fresh lard, diced (1/4 pound)


• 8 tablespoons cold unsalted butter, diced


• 1/2 to 2/3 cup ice water


• 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Directions

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Baked Sweet Potato Fries

Total Time: 35 min Prep 5 min Inactive 10 min Cook 20 min Yield: 3 to 5 servings

Ingredients

• Olive Oil, for tossing


• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife


• 1 tablespoon House Seasoning (recipe follows)


• 1/2 teaspoon paprika

Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Per Serving (based on 3 servings): Calories: 273; Fat: 9.5g (Saturated Fat: 1g); Protein: 4g; Carbohydrates: 44g; Sugar: 9g; Fiber 7g; Cholesterol: 0mg; Sodium: 1,670mg

House Seasoning:

• 1 cup salt


• 1/4 cup black pepper


• 1/4 cup garlic powder

For the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Cheddar Corn Chowder

Total Time: 1 hr 1 min Prep 20 min Cook 41 min Yield: 10 to 12 servings

Ingredients

• 8 ounces bacon, chopped


• 1/4 cup good olive oil


• 6 cups chopped yellow onions (4 large onions)


• 4 tablespoons (1/2 stick) unsalted butter


• 1/2 cup flour


• 2 teaspoons kosher salt


• 1 teaspoon freshly ground black pepper


• 1/2 teaspoon ground turmeric


• 12 cups chicken stock


• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)


• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)


• 2 cups half-and-half


• 1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Black Bean Soup

Total Time: 40 min Prep 15 min Cook 25 min Yield: 8 to 10 servings

Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.

Ingredients

• 10 slices bacon, finely chopped


• 2 medium onions, chopped (about 2 1/2 cups)


• 6 garlic cloves, pressed


• 1 (14 1/2-ounce) can reduced-sodium chicken broth


• 1 1/2 cups canned chopped tomatoes


• 2 tablespoons ketchup


• 2 teaspoons Worcestershire sauce


• 1 tablespoon chili powder


• 4 (15 1/2-ounce) cans black beans, drained but not rinsed


• Kosher salt and freshly ground black pepper


• 1 bunch cilantro


• juice of 1/2 lime


• Thinly sliced scallions, for garnish


• Sour cream, for garnish


• Grated cheddar, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Chicken Pot Pie

Total Time: 1 hr 55 min Prep 30 min Inactive 30 min Cook 55 min Yield: 4 individual pot pies

Ingredients

• 3 whole (6 split) chicken breasts, bone-in, skin-on


• 3 tablespoons olive oil


• Kosher salt


• Freshly ground black pepper


• 5 cups chicken stock, preferably homemade


• 2 chicken bouillon cubes


• 12 tablespoons (1 1/2 sticks) unsalted butter


• 2 cups yellow onions, chopped (2 onions)


• 3/4 cup all-purpose flour


• 1/4 cup heavy cream


• 2 cups medium-diced carrots, blanched for 2 minutes


• 1 (10-ounce) package frozen peas (2 cups)


• 1 1/2 cups frozen small whole onions


• 1/2 cup minced fresh parsley leaves

For the pastry:

• 3 cups all-purpose flour


• 1 1/2 teaspoons kosher salt


• 1 teaspoon baking powder


• 1/2 cup vegetable shortening


• 1/4 pound cold unsalted butter, diced


• 1/2 to 2/3 cup ice water


• 1 egg beaten with 1 tablespoon water, for egg wash


• Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.