Recipes for the Modern Woman

Recipes for the

Modern Woman

Recipes for the

Modern Woman ina garten

&

sydney clark

Copyright Š 2018 Barefoot Contessa All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means without the prior written consent by the publisher. Content derived from BarefootContessa.com and FoodNetwork.com is the intellectual property of Barefoot Contessa.

Barefoot Contessa reserves the right at all times to disclose any information as necessary to satisfy any applicable law, regulation, legal process or governmental request, or to edit, refuse to post or to remove any information or materials, in whole or in part, in Barefoot Contessa's sole discretion.

The Scullery Publications 1745 Broadway, New York, NY, 10019 Book Design by Sydney Clark Printed and Produced March 2018

To my

Momma with love.

Introduction

This book is a collection of Ina Garten's original recipes. Ina Garten is the most influential chef for women of the modern age. She began her career at the White House as a budget analyst and writer of nuclear energy policy. Ina had no formal culinary training, but French Cuisine, fresh ingredients, and home entertaining had long been her true passions.

Ina's husband, Jeffrey, convinced her to pursue her culinary dreams and purchase a small specialty food store in the Hamptons. This store, The Barefoot Contessa, became the namesake for Ina's culinary future. It was there where she developed some of her most famed recipes. As of 2018, Ina stars on her own television show and has written 10 cookbooks.

Foreword

This collection of recipes was curated for women in the modern age. Designed small enough to fit in a purse, this cookbook travels well and should be kept close at all times. In the case that a woman is ever tasked with a spontaneous cooking endeavor, this cookbook will be her saving grace. This book includes many traditional recipes that every woman should know, as well as a large selection of recipes that are gluten-free, vegan, and allergen friendly.

Each recipe was selected individually to ensure that this book could provide a show-stopping menu for any affair. Whether it be a ladies brunch, romantic evening, cocktail party, or dinner for one, the recipes found here are sure to be perfect for any occasion.

Contents Cocktails

11

Hors d’Oeuvres

23

Salads & Soups

35

From the Land

51

From the Sea

69

Pastas & Grains

83

Vegetables & Sides

97

Desserts & Sweets

127

Breakfast & Brunch

155

Index

176

Cocktails

Aperol Spritzer Total: 5 min | Prep: 5 min Yield: 6 drinks Level: Easy

Ingredients

Ice cubes 1 (750 ml) bottle Prosecco, chilled 12 ounces Aperol, such as Barbieri San Pellegrino or other sparkling water, chilled 6 half-round slices of orange or blood orange

Directions

For each drink, fill a 14 to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of San Pellegrino, and an orange slice, and stir. Serve ice cold.

14

Cosmopolitan Total: 5 min | Prep: 5 min Yield: 4 drinks Level: Easy

Ingredients

1 cup vodka 1/2 cup triple sec 1/2 cup cranberry juice 1/4 cup freshly squeezed lime juice

Directions

Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

15

Fresh Whiskey Sours Total: 5 min | Prep: 5 min Yield: 4 drinks Level: Easy

Ingredients

3/4 cup Jack Daniel’s Tennessee Whiskey 1/2 cup freshly squeezed lemon juice (3 lemons) 1/2 cup freshly squeezed lime juice (4 limes) 2/3 cup sugar syrup Maraschino cherries

Directions

Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses. Add a maraschino cherry and serve ice cold.

16

French Martini Total: 5 min | Prep: 5 min Yield: 6 servings Level: Easy

Ingredients

2 cups fresh pineapple juice 2 1/2 cups vodka 1/4 cup Vermouth 2 teaspoons raspberry liqueur (recommended: Chambord)

Directions

Combine the ingredients in a cocktail shaker. Fill a martini glass with ice and pour the cocktail over the ice.

17

Limoncello Vodka Collins Total: 5 min | Prep: 5 min Yield: 4-6 drinks Level: Easy

Ingredients

1½ cups good vodka, such as Grey Goose 1 cup freshly squeezed lemon juice (6 lemons) 6 tablespoons sugar syrup ¼ cup Italian Limoncello liqueur 1½ cups cold club soda, such as Pellegrino Ice cubes Sliced lemon, for serving

Directions

Combine the vodka, lemon juice, sugar syrup, and Limoncello in a large pitcher. Just before serving, pour in the club soda and stir.

Fill highball glasses with ice and pour the mixture over the ice.

Garnish each drink with a slice of lemon and serve cold.

18

Lemon Drop Total: 5 min | Prep: 5 min Yield: 6 cocktails Level: Easy

Ingredients

2 cups frozen vodka 1/2 cup freshly squeezed lemon juice 1/2 cup superfine sugar 1 lemon, thinly sliced Ice

Directions

Combine the vodka, lemon juice, and sugar and pour into a cocktail shaker with ice. Pour into martini glasses and garnish with lemon slices.

19

Manhattan

Total: 5 min | Prep: 5 min Yield: 4 servings Level: Easy

Ingredients

6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate

Directions

Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses.

Add a cherry, if desired, and serve.

20

Raspberry Royale Total: 5 min | Prep: 5 min Yield: 6 drinks Level: Easy

Ingredients

6 teaspoons raspberry liqueur 1â „2 pint fresh raspberries 1 bottle of good Champagne, chilled

Directions

Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries. When guests arrive, pop the cork and fill each glass with Champagne. Serve immediately.

21

Sea Breeze

Total: 5 min | Prep: 5 min Yield: 8 to 10 servings Level: Easy

Ingredients

16 ounces vodka 30 ounces cranberry juice 12 ounces grapefruit juice Ice cubes Lime wedges, frozen

Directions

Place the vodka and juices in a plastic container, cover with a lid and shake until combined.

Fill each glass half full with ice and pour in the drink mixture.

Place a frozen lime wedge in each glass and serve.

22

Sidecar

Total: 25 min | Prep: 10 min Yield: 4 drinks Level: Easy

Ingredients

Freshly squeezed lemon juice Sugar 1 cup Cognac or good brandy 1/2 cup Triple Sec or Cointreau 1/4 cup freshly squeezed lemon juice Maraschino cherries or lemon peel, to garnish

Directions

If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.

Combine the Cognac, Triple Sec, and lemon juice in a pitcher.

Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.

23

Hors d’Oeuvres

Easy Cheese Platter Prep: 10 min Yield: 1 platter Level: Easy

Ingredients

Flat green leaves, such a fig leaves Large bunch of green grapes Fig preserves Blue cheese, such a Roquefort Fresh goat cheese, such as Fleur Verte Soft ripening cheese, such as Brie Round cheese, such Camembert Fresh figs Dried apricots Crackers

Directions

Line a round platter or board with the leaves and place the grapes in the middle to create a visual focal point. Fill a small decorative bowl with fig preserves and place it to one side on the board.

Arrange the cheeses over the leaves, without crowding, and artfully arrange the figs, apricots and crackers around the cheeses.

26

Stilton & Walnut Crackers Prep: 10 min | Cook: 22 min Yield: 24 Crackers Level: Intermediate

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature 8 ounces Stilton, crumbled, at room temperature 1½ cups all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 extra-large egg beaten with 1 tablespoon water, for egg wash 1/2 cup walnuts, finely chopped

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, until smooth.

With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute until the dough is in large crumbles.

Add 1 tablespoon of cold water and mix until the dough comes together Dump the dough onto a floured board and roll it into a 12-inchlong log. Brush the log completely with the egg wash. Spread the walnuts on a cutting board and roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly on the log.

Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees and line a sheet pan with parchment paper.

Cut the log into 3/8-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature.

27

Butternut Squash Hummus Total: 1 hr 5 min | Active: 25 min Yield: 6 to 8 servings Level: Easy

Ingredients

1 1/4 pounds butternut squash, peeled and 1-inch-diced 3 tablespoons good olive oil 1 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 1 (15.5-ounce) can chickpeas, drained with liquid reserved 1/2 cup plain whole-milk Greek yogurt 1/4 cup tahini (sesame paste) 1/3 cup freshly squeezed lemon juice (2 lemons) 4 teaspoons minced garlic (4 cloves) 1 teaspoon Sriracha Pure Grade A maple syrup, for serving (optional) Toasted pita bread, for serving

Directions

Preheat the oven to 400 degrees.

Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.

Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

28

Roasted Figs & Prosciutto Prep: 5 min | Cook: 10 min Yield: 10 servings Level: Easy

Ingredients

20 large fresh ripe figs 20 thin slices Italian prosciutto (about 8 ounces) Good olive oil

Directions

Preheat the oven to 425 degrees.

Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut side up on a sheet pan.

Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

29

Caramelized Bacon Prep: 5 min | Cook: 30 min Yield: 10-12 Servings Level: Beginner

Ingredients

1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons pure maple syrup 1/2 pound thick-sliced applewood-smoked bacon

Directions

Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s under-baked, the bacon won’t crisp as it cools.

While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

30

Tomatoes & Burrata Prep: 10 min | Cook: 5 minutes Yield: 4 servings Level: Easy

Ingredients

2 (8- to 10-ounce) balls of fresh burrata cheese 16 to 20 (2-inch diameter) heirloom tomatoes Good olive oil Aged balsamic vinegar Kosher salt and freshly ground black pepper 20 fresh basil leaves, julienned Fleur de sel or sea salt Garlic Toasts

Directions

Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

31

Garlic Toasts

Prep: 5 min | Cook: 15-20 min Yield: 20-25 toasts Level: Easy

Ingredients

1 baguette 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 garlic clove, halved lengthwise

Directions

Preheat the oven to 400 degrees.

Slice the baguette diagonally into Âź-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

32

Smoked Salmon Deviled Eggs Total: 1 hr 15 min | Prep: 20 min | Cook: 10 min Yield: makes 16 appetizers Level: Easy

Ingredients

8 extra-large eggs 1/2 cup sour cream 2 ounces cream cheese, at room temperature 2 tablespoons good mayonnaise 1 tablespoon freshly squeezed lemon juice 2 tablespoons minced fresh chives, plus extra for garnish 4 ounces good smoked salmon, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 ounces salmon roe

Directions

Place the eggs in a pot large enough to hold them in a single layer.

Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

33

Roasted Shrimp Cocktail Total: 30 min | Prep: 20 min | Cook: 10 min Yield: 6 to 8 servings Level: Easy

Ingredients

For the shrimp: 2 pounds (12 to 15 count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sauce: 1/2 cup Heinz chili sauce 1/2 cup Heinz ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce

Directions

Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.

For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.

34

Tomato Carpaccio Total: 25 min | Active: 25 min Yield: 4 servings Level: Easy

Ingredients

2 extra-large egg yolks, at room temperature 2 teaspoons Dijon mustard, at room temperature 1 tablespoon chopped garlic (3 cloves) 2 anchovy fillets, drained 1/2 cup freshly squeezed lemon juice (2 to 3 lemons) Kosher salt and freshly ground black pepper 3/4 cup good olive oil 1/4 cup canola oil 1/2 cup freshly grated Italian Parmesan cheese 4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom 1/2 teaspoon fleur de sel 2 tablespoons capers, drained 1/4 cup julienned fresh basil leaves 2-ounce chunk of Italian Parmesan cheese

Directions

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube. Add the grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle on the tomatoes.

Pour a puddle of dressing in the middle of 4 dinner plates. Core the tomatoes and slice crosswise with a serrated knife about 3/8 inch thick. Arrange overlapping slices of tomatoes decoratively on the plates. Sprinkle with the fleur de sel and drizzle more dressing onto the tomatoes with a tablespoon. Sprinkle with the capers, basil, shaved Parmesan, and pepper. Serve at room temperature with a pitcher of extra dressing on the side.

35

Salads

&

Soups

Buttermilk Ranch Salad Total: 1 hr 10 min | Prep: 10 min Yield: 3 cups dressing Level: Easy

Ingredients

3 scallions, white and green parts, chopped 1/2 cup chopped fresh basil leaves, lightly packed 2 tablespoons freshly squeezed lemon juice 11/2 tablespoons Dijon mustard 1 tablespoon good olive oil 2 garlic cloves, chopped 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup good mayonnaise 1/2 cup Greek-style yogurt 1/2 cup buttermilk, shaken Salad greens for 6 3 small Bibb lettuces, cut in half through the core 2 large ripe tomatoes, thickly sliced 1 red onion, sliced

Directions

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture.

Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing.

Sprinkle with salt and pepper and serve.

38

Balsamic Roasted Beet Salad Prep: 20 min | Cook: 1 hour Yield: 6 servings Level: Intermediate

Ingredients

8 medium-size beets, tops removed and scrubbed 1/2 cup balsamic vinegar 1/2 cup good olive oil 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 4 ounces baby arugula 1/3 cup roasted, salted Marcona almonds, toasted 4 ounces soft goat cheese, crumbled

Directions

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette, 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

39

Roasted Butternut Squash Salad with Warm Cider Vinaigrette Total: 43 min | Prep: 15 min | Cook: 28 min Yield: 4 servings Level: Easy

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.

Sprinkle with salt and pepper and serve immediately.

40

Middle Eastern Vegetable Salad Total: 15 min | Prep: 15 min Yield: 4 to 6 servings Level: Easy

Ingredients

10 scallions, white and green parts, thinly sliced 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inchdiced 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained 1/3 cup chopped fresh parsley 1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 1/2 cup freshly squeezed lemon juice (4 lemons) 1 tablespoon minced garlic (3 cloves) Kosher salt and freshly ground black pepper 1/2 cup good olive oil 8 ounces good feta cheese, 1/2-inch-diced Toasted pita bread, for serving

Directions

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

41

Vegetable Coleslaw Total: 15 min | Prep: 15 min Yield: 8 to 10 servings Level: Easy

Ingredients

1 pound white cabbage (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 carrots 2 cups good mayonnaise 1/4 cup Dijon mustard 1 tablespoon sugar 2 tablespoons cider vinegar 2 teaspoons celery seeds 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

42

Warm Mushroom Salad Total: 20 min | Prep: 10 min | Cook: 10 min Yield: 4 servings Level: Easy

Ingredients

1 pound cremini mushrooms 2 tablespoons unsalted butter 4 tablespoons good olive oil, divided 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 bunches of fresh arugula, washed and spun dry 8 slices good Italian prosciutto 2 tablespoons sherry wine vinegar Chunk of Parmesan cheese 8 sun-dried tomatoes in oil, drained and julienned Fresh flat-leaf parsley leaves

Directions

Clean the mushrooms by brushing the tops with a clean sponge.

Don’t wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.

Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

43

Greek Salad

Total: 50 min | Prep: 20 min Yield: 6 servings Level: Easy

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) 1/2 cup kalamata olives, pitted For the vinaigrette: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil

Directions

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

44

Roasted Tomato Basil Soup Total: 1 hr 50 min | Prep: 15 min | Cook: 1 hr 35 min Yield: 6 to 8 servings Level: Easy

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the ovenroasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.

Serve hot or cold.

45

Chicken Noodle Soup

Total: hr 20 min | Prep: 30 min | Cook: 4 hr 50 min Yield: 6 servings Level: Easy

Ingredients

1 whole (2 split) chicken breast, bone in, skin on Olive oil Kosher salt Freshly ground black pepper 2 quarts homemade Chicken Stock 1 cup medium-diced celery (2 stalks) 1 cup medium-diced carrots (3 carrots) 2 cups wide egg noodles 1/4 cup chopped fresh parsley

Directions

Preheat the oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.

Season to taste and serve.

46

French Onion Soup

Total: 1 hr 10 min | Prep: 10 min | Cook: 1 hr Yield: 4 to 6 servings Level: Intermediate

Ingredients

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups) 1/4 pound unsalted butter 1 bay leaf 1/2 cup medium-dry sherry 1/2 cup brandy or Cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock 1 tablespoon kosher salt 1/2 teaspoon freshly ground white pepper Freshly grated Parmesan

Directions

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

47

Parker ’s Split Pea Soup Total: 1 hr 40 min | Prep: 10 min | Cook: 1 hr 30 min Yield: 5 to 6 servings Level: Easy

Ingredients

1 cup chopped yellow onions 2 cloves garlic, minced 1/8 cup good olive oil 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups medium-diced carrots (3 to 4 carrots) 1 cup medium-diced red boiling potatoes, unpeeled (3 small) 1 pound dried split green peas 8 cups chicken stock or water

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper.

Serve hot.

48

East Hampton Clam Chowder Total: 1 hr 5 min | Prep: 20 min | Cook: 45 min Yield: 6 to 8 servings Level: Easy

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, divided 2 cups chopped yellow onions (2 onions) 2 cups medium-diced celery (4 stalks) 2 cups medium-diced carrots (6 carrots) 4 cups peeled medium-diced boiling potatoes (8 potatoes) 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 quart (4 cups) clam juice 1/2 cup all-purpose flour 2 cups milk 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Directions

Melt 4 tablespoons (1/2 stick) of the butter in a large heavybottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes.

Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

49

Cheddar Corn Chowder Total: 1 hr 1 min | Prep: 20 min | Cook: 41 min Yield: 10 to 12 servings Level: Intermediate

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 halfand-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.

50

French Onion Soup Total:1 hr | Prep: 20 min| Cook: 40 min Yield: 10 to 12 servings Level: easy

Ingredients

2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

51

From the

Land

Chicken with Shallots Total: 40 min | Prep: 15 min | Cook: 25 min Yield: 4 servings Level: Easy

Ingredients

4 boneless chicken breasts, skin on (6 to 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil 1/2 cup dry white wine 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup minced shallots (1 large) 3 tablespoons heavy cream 4 tablespoons unsalted butter, diced, at room temperature

Directions

Preheat the oven to 425 degrees.

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch castiron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.

Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.

Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will “break”! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

54

Chicken with Forty Cloves of Garlic Total: 1 hr 40 min | Prep: 35 min | Cook: 1 hr 5 min Yield: 6 servings Level: Intermediate

Ingredients

3 whole heads garlic, about 40 cloves 2 (3 1/2-pound) chickens, cut into eighths 1 tablespoon unsalted butter 2 tablespoons good olive oil 3 tablespoons Cognac, divided 1 1/2 cups dry white wine 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season with salt and pepper on both sides. Heat the butter and oil in a Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. When a batch is done, transfer it to a plate and continue to saute all the chicken. Remove the last chicken and add all of the garlic to the pot. Saute for 5 to 10 minutes until evenly browned.

Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot and sprinkle with thyme. Cover and simmer over low heat for about 30 minutes, until all the chicken is done.

Remove the chicken and cover with aluminum foil to keep warm.

In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce. Raise the heat, add the remaining Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken and serve hot.

55

Oven Fried Chicken

Total: 10 hr 55 min | Prep: 15 min | Cook: 40 min Yield: 6 servings Level: Intermediate

Ingredients

2 chickens (3 pounds each), cut in 8 serving pieces 1 quart buttermilk 2 cups all-purpose flour 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

56

Lemon Chicken Breasts Total: 1 hr | Prep: 15 min | Cook: 35 min Yield: 4 servings Level: Easy

Ingredients

1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon

Directions

Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.

If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

57

Curried Chicken Wraps Total: 4 hr 5 min | Prep: 20 min | Cook: 45 min Yield: 6 servings Level: Intermediate

Ingredients

3 split (1 1/2 whole) chicken breasts, bone in, skin on Olive oil 1 1/2 cups good mayonnaise 1/3 cup dry white wine 1/4 cup chutney 3 tablespoons curry powder 1 cup medium-diced celery 1/4 cup chopped scallions, white and green parts 1/4 cup raisins 1 cup whole roasted, salted cashews, chopped 6 tortillas

Directions

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

58

Indonesian Ginger Chicken Total: 1 hr 15 min | Prep: 15 min | Cook: 1 hr Yield: 4 to 6 servings Level: Easy

Ingredients

1 cup honey 3/4 cup soy sauce 1/4 cup minced garlic (8 to 12 cloves) 1/2 cup peeled and grated fresh ginger root 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil.

Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F. Place the baking pan in the oven and bake for 30 minutes.

Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

59

Chicken Chili

Total: 2 hr | Prep: 15 min | Cook: 1 hr 45 min Yield: 6 servings Level: Easy

Ingredients

4 cups chopped yellow onions 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade.

Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.

Add to the chili and simmer, uncovered, for another 20 minutes.

Serve with the toppings.

60

Herb Roasted Turkey Breast Total: 2 hr 40 min | Prep: 25 min | Cook: 2 hr Yield: 6 servings Level: Easy

Ingredients

1 whole bone-in turkey breast, 6 1/2 to 7 pounds 1 tablespoon minced garlic (3 cloves) 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons good olive oil 2 tablespoons freshly squeezed lemon juice 1 cup dry white wine

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

61

Turkey Meatloaf

Total: 2 hr 10 min | Prep: 15 min | Cook: 1 hr 45 min Yield: 8 to 10 servings Level: Intermediate

Ingredients

3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1 1/2 teaspoons tomato paste 5 pounds ground turkey breast 1 1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top.

Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

62

Steakhouse Steaks

Total: 1 hr 50 min | Prep: 40 min | Cook: 1 hr 10 min Yield: 2 servings Level: Intermediate

Ingredients

2 (10-ounce) filet mignon 2 tablespoons vegetable oil 1 tablespoon fleur de sel 1 tablespoon coarsely cracked black peppercorns 2 tablespoons unsalted butter, at room temperature, optional

Directions

Preheat the oven to 400 degrees F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

63

Sliders

Total: 35 min | Prep: 25 min | Cook: 10 min Yield: 4 to 5 servings Level: Intermediate

Ingredients

2 pounds premium ground beef (80 percent lean, 20 percent fat) 1 tablespoon good Dijon mustard 3 tablespoons good olive oil, plus extra for brushing the grill 1 teaspoon chopped thyme leaves 3 teaspoons chopped garlic 1 teaspoon of each kosher salt and freshly ground black pepper 6 ounces grated Gruyere 12 small Brioche buns 4 ounces baby arugula 3 medium tomatoes, sliced in 1/8-inch-thick rounds 2 small red onions, sliced in 1/8-inch-thick rounds

Directions

Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over and cook for another 4 to 6 minutes, until medium-rare. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

64

Filet of Beef au Poivre Total: 36 min | Prep: 10 min | Cook: 11 min Yield: 6 servings Level: Easy

Ingredients

6 filet mignon, cut 1 1/4 inches thick Kosher salt 2 tablespoons coarsely ground black pepper 3 1/2 tablespoons unsalted butter, divided 1 1/2 tablespoons olive oil 3/4 cup chopped shallots (3 to 4 shallots) 1 cup canned beef broth 1/2 cup good Cognac or brandy

Directions

Place the filets on a board and pat them dry with paper towels.

Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.

Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.

Meanwhile, pour all but 1 tablespoon of fat from the saute pan.

Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

65

Slow Roasted Filet of Beef Total: 2 hr 10 min | Active: 20 min Yield: 6 to 8 servings Level: Easy

Ingredients

1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds) 3 tablespoons good olive oil 4 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 10 to 15 branches fresh tarragon

Directions

Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.

Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.

Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature.

66

Four Hour Lamb Total: 4 hr 10 min | Active: 20 min Yield: 6 servings Level: Easy

Ingredients

One 6- to 7-pound leg of lamb Good olive oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper One 750-ml bottle dry white wine 2 heads of garlic, broken apart but not peeled 15 large sprigs fresh rosemary 15 large sprigs fresh thyme 6 bay leaves

Directions

Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top.

Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don't have a lid, you can cover it tightly with 2 layers of aluminum foil.)

After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

67

Moroccan Lamb Tagine

Total: 3 hr 45 min | Prep: 25 min | Cook: 3 hr 20 min Yield: 6 servings Level: Easy

Ingredients

Good olive oil 6 small frenched lamb shanks (5 to 6 pounds total) 3 cups chopped yellow onions (2 large onions) 3 garlic cloves, thinly sliced 1 tablespoon grated fresh ginger 1 1/2 teaspoons of each chili powder, ground turmeric, and cumin 1/2 teaspoon ground cardamom 1 (4-inch) cinnamon stick 1 (28-ounce) can diced tomatoes 2 cups good chicken stock, preferably homemade 2 tablespoons light brown sugar, lightly packed 4 (1/2-inch-thick) slices of lime 1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced 1 pound butternut squash, peeled and 1-inch-diced 1/2 pound sweet potatoes, unpeeled and 1-inch-diced

Directions

Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large pot or Dutch oven. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Brown the remaining shanks in batches, adding a little more oil, if necessary. Transfer all shanks to a plate and set aside.

Add the onions and cook over medium-low heat for 5 minutes.

Add all spices to the pan and cook for one minute. Stir in the tomatoes and their liquid, chicken stock, brown sugar, lime, salt and pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce the shanks. Cover the pot and bake for 3 hours, until the lamb is very tender. Serve hot with couscous.

68

Cider Roasted Pork Tenderloins Total: 8 hr 20 min | Active: 10 min Yield: 4 to 6 servings Level: Easy

Ingredients

1 (12-ounce) bottle hard cider 1/4 cup pure Grade A maple syrup Kosher salt and freshly ground black pepper 1 teaspoon whole fennel seeds 1 teaspoon whole black peppercorns 1/2 teaspoon whole coriander seeds 1/2 teaspoon ground cinnamon 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed 1 (1-inch) piece fresh ginger, thinly sliced 1 1/2 tablespoons coarsely chopped fresh rosemary leaves Good olive oil

Directions

Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.

Preheat the oven to 450 degrees.

Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

69

From the

Sea

Grilled Tuna Steaks

Total: 16 min | Prep: 5 min Inactive: 7 min | Cook: 4 min Yield: 4 servings Level: Easy

Ingredients

Four 1-inch-thick fresh tuna steaks (about 4 pounds) Good Olive oil Kosher salt and freshly ground black pepper

Directions

To grill the tuna, get a charcoal or stove-top cast-iron grill very hot.

Brush the fish with olive oil, and sprinkle with salt and pepper.

Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

72

Easy Sole Meuniere Total: 20 min | Prep: 10 min | Cook: 10 min Yield: 2 servings Level: Easy

Ingredients

1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 4 fresh sole fillets, 3 to 4 ounces each 6 tablespoons unsalted butter 1 teaspoon grated lemon zest 6 tablespoons freshly squeezed lemon juice (3 lemons) 1 tablespoon minced fresh parsley

Directions

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.

Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

73

Asian Grilled Salmon Total: 34 min | Prep: 5 min | Cook: 9 min Yield: 6 servings Level: Easy

Ingredients

1 side fresh salmon, boned but skin on (about 3 pounds) For the marinade: 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes.

Remove the skin and serve warm, at room temperature, or chilled.

74

Mustard-Roasted Fish Total: 25 min | Prep: 10 min | Cook: 15 min Yield: 4 servings Level: Easy

Ingredients

4 (8-ounce) fish fillets such as red snapper Kosher salt and freshly ground black pepper 8 ounces creme fraiche 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

75

Swordfish Provenรงal Total: 1 hr 5 min | Active: 40 min Yield: 4 servings Level: Easy

Ingredients

3 tablespoons good olive oil, plus extra for grilling 1 cup chopped yellow onion (1 onion) 1 cup chopped fennel (1 bulb) 1 red bell pepper, julienned 1/2-inch thick 1 yellow bell pepper, julienned 1/2-inch thick 1 teaspoon minced garlic 28 ounces canned plum tomatoes, preferably San Marzano 2 tablespoons chicken stock 2 tablespoons good dry white wine 2 anchovies, minced 1/2 cup chopped fresh basil leaves 2 tablespoons capers, drained 1 tablespoon unsalted butter 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)

Directions

For the sauce, heat the olive oil in a large saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes until the vegetables are soft.

Pulse the tomatoes with their juices in a food processor and until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.

Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don't overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with basil.

76

Scallops Provençal

Total: 15 min | Prep: 5 min | Cook: 10 min Yield: 3 servings Level: Easy

Ingredients

1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in half

Directions

If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

77

Bay Scallop Gratin

Total: 44 min | Prep: 30 min | Cook: 14 min Yield: 6 servings Level: Easy

Ingredients

6 tablespoons unsalted butter, at room temperature 6 large garlic cloves, minced 2 medium shallots, minced 2 ounces thinly sliced prosciutto di Parma, minced 4 tablespoons minced fresh parsley, plus extra for garnish 2 tablespoons freshly squeezed lemon juice 2 tablespoons Pernod 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 tablespoons good olive oil 1/2 cup panko 6 tablespoons dry white wine 2 pound fresh bay scallops

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in a bowl and beat together with the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. Add the olive oil slowly, until combined. Fold in panko with a rubber spatula and set aside.

Preheat the broiler, if it’s separate from your oven. Place 1 tablespoon of wine in each gratin dish. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

78

Grilled Herb Shrimp Total:18 min | Prep: 15 min | Cook: 3 min Yield: 6 servings Level: easy

Ingredients

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note) 3 cloves garlic, minced 1 medium yellow onion, small-diced 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup good olive oil 1 lemon, juiced

Directions

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

79

Baked Shrimp Scampi Total: 43 min | Prep: 30 min | Cook: 13 min Yield: 6 servings Level: Easy

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine 12 tablespoons unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko

Directions

Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest and juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. Serve with lemon wedges.

80

Shrimp & Swordfish Curry Total: 45 min | Prep: 5 min | Cook: 40 min Yield: 6 servings Level: Easy

Ingredients

1½ tablespoons curry powder 1 tablespoon each of ground coriander and cumin ¼ teaspoon ground turmeric 1/8 teaspoon each of ground cayenne pepper and cloves 4 tablespoons (½ stick) unsalted butter 2 tablespoons good olive oil 5 cups chopped yellow onions (4 onions) 1 red bell pepper, cored, seeded, and cut into ¼-inch-thick strips 4 teaspoons minced garlic (4 cloves) 2 tablespoons grated, then minced, fresh ginger 1½ tablespoons seeded, minced jalapeño pepper 2 cups (16 ounces) canned diced plum tomatoes, including juice 2 cups clam stock Kosher salt and freshly ground black pepper 1½ pounds swordfish, skin removed and 1-inch-diced 1½ pounds (16- to 20-count) peeled and deveined shrimp

Directions

Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside Heat the butter and oil in a large pot or Dutch oven. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown. Stir in the spice mixture and cook, stirring constantly, for 2 minutes. Stir in the tomatoes and juice, stock, 1 tablespoon salt, and 1½ teaspoons pepper, bring to a boil, lower the heat, and simmer for 10 minutes.

Add the swordfish and shrimp, cover, and simmer for 7 minutes only. Taste for seasonings, and serve hot.

81

Kitchen Clambake

Total:1 hr | Prep: 30 min | Cook: 30 min Yield: 6 to 8 servings Level: Intermediate

Ingredients

1 1/2 pounds kielbasa 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1 1/2 pounds small potatoes (red or white) 2 dozen littleneck clams, scrubbed 2 dozen steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1 1/2 pounds large shrimp, in the shell 3 (1 1/2 pound) lobsters 2 cups good dry white wine

Directions

Slice the kielbasa diagonally into 1-inch thick slices. Set aside.

Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.

Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over mediumhigh heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes.

Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.

82

Grilled Clams with Basil Breadcrumbs Total:30 min | Prep: 25 min | Cook: 5 min Yield: 6 servings Level: Easy

Ingredients

1 1/2 cups coarse bread crumbs, toasted 2 cloves garlic, minced 3 tablespoons good olive oil 2 tablespoons fresh lemon juice 6 sun-dried tomato halves in oil, drained and coarsely chopped 1/2 cup chopped fresh basil leaves 1/4 cup toasted pine nuts 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 24 littleneck clams, scrubbed clean 2 1/2 tablespoons melted butter

Directions

Heat a gas grill or prepare a charcoal grill with hot coals.

Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.

When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.

83

Pastas

&

Grains

Linguine with Shrimp Scampi Total: 30 min | Prep: 20 min | Cook: 10 min Yield: 3 servings Level: Easy

Ingredients

Vegetable oil Kosher salt 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic.

Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

86

Macaroni and Cheese Total: 1 hr | Prep: 20 min | Cook: 40 min Yield: 6 to 8 servings Level: Easy

Ingredients

Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it.

Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

87

Orzo with Roasted Vegetables Total: 1 hr | Prep: 20 min | Cook: 40 min Yield: 6 servings Level: Easy

Ingredients

1 small eggplant, peeled and 3/4-inch diced 1 of each red and yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo or rice-shaped pasta 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.

Check the seasonings, and serve at room temperature.

88

Baked Farro and Butternut Squash

Total: 1 hr 10 min | Prep: 20 min | Cook: 50 min Yield: 6 to 8 servings Level: Easy

Ingredients

6 thick-cut slices applewood-smoked bacon 2 tablespoons good olive oil 1 tablespoon unsalted butter 1 1/2 cups chopped yellow onion (1 large) 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 1/2 cups pearled farro 3 cups good chicken stock, preferably homemade 3 cups (3/4-to-1-inch-diced) peeled butternut squash 1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won’t be crisp). Cut the bacon in very large dice.

Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer.

Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it’s dry.

Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

89

Spring Green Risotto Total: 55 min | Prep: 10 min | Cook: 45 min Yield: 4 servings Level: Easy

Ingredients

1 1/2 tablespoons of each good olive oil and butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering homemade chicken (or vegetable) stock 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 8 ounces frozen artichoke hearts, defrosted 1 tablespoon freshly grated lemon zest (2 lemons) 1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan cheese, plus extra for serving 2 tablespoons freshly squeezed lemon juice 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add rice and stir. Add the wine and simmer over low heat, stirring until most of the wine is absorbed. Add chicken stock, 2 ladles at a time, stirring constantly and waiting for the stock to be absorbed before adding more. This should take 25 to 30 minutes.

Meanwhile, cut asparagus into 1-inch lengths. Blanch in boiling salted water for 4 to 5 minutes. Drain and cool in ice water. When the risotto has been cooking for 15 minutes, drain asparagus and add to risotto with peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off heat and stir in the cheeses, lemon juice and chives. Serve hot with a sprinkling of chives.

90

Easy Parmesan “Risotto�

Total: 1 hr | Prep: 10 min | Cook: 50 min Yield: 4 to 6 servings Level: Easy

Ingredients

1 1/2 cups Arborio rice 5 cups simmering chicken stock, preferably homemade, divided 1 cup freshly grated Parmesan cheese 1/2 cup dry white wine 3 tablespoons unsalted butter, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup frozen peas

Directions

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

91

Roasted Vegetable Paella Total: 1 hr 20 min | Active: 1 hr 15 min Yield: 6 servings Level: Intermediate

Ingredients

2 lbs bell peppers (red, yellow, and orange), cut into 1/2-inch strips 2 lbs fennel bulbs, tops and cores removed, sliced 1/4 inch thick 1 pound baby eggplants, unpeeled, sliced crosswise 1/4 inch thick 1 large red onion, 3/4-inch-diced 2 cups (3/4-inch-diced) yellow onions (2 onions) 2 tablespoons minced garlic (6 cloves) 1 teaspoon saffron threads 1 1/2 cups Spanish paella rice, such as Calasparra 1 (12-ounce) jar roasted red peppers, undrained, such as Mancini 1 teaspoon smoked paprika (not regular paprika) 5 to 6 cups simmering chicken stock, preferably homemade 3 ounces freshly grated aged Manchego cheese 1/2 cup pitted Manzanilla or Cerignola olives, halved 1/2 cup thinly sliced scallions, white and green parts

Directions

Preheat the oven to 425 degrees. Put the bell peppers, fennel, eggplants, and red onion in a large bowl, add 1/2 cup olive oil, 1 tbs. salt, and 1 tsp. black pepper, and toss. Divide vegetables between two sheet pans and spread in one layer. Roast for 45 minutes.

Meanwhile, heat 3 tablespoons of olive oil over medium heat in a paella pan or large Dutch oven. Add the onions and saute until tender. Add the garlic and saffron and cook for one minute. Add the rice and cook for 2 minutes, stirring to coat. Place the jarred peppers (including their liquid) and paprika in the bowl of a food processor and process until pureed.

Pour mixture into the paella pan, and bring to a boil. Add 1 cup of hot stock and 2 teaspoons salt and cook uncovered for 6 to 8 minutes, stirring occasionally, until the liquid is mostly absorbed. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of hot stock at a time whenever the liquid is absorbed, until the rice is al dente.

Add the vegetables to the paella, one more cup of stock, and stir carefully.

If the paella is dry, add more hot stock. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.

92

Roasted Vegetable Lasagna Total: 2 hr | Prep: 50 min | Cook: 1 hr 10 min Yield: 10 servings Level: Intermediate

Ingredients

1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick ¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick 1 cup good olive oil 1 tablespoon dried oregano 1 tablespoon minced garlic (3 cloves) 10 ounces lasagna noodles, such as De Cecco 16 ounces fresh whole-milk ricotta 8 ounces creamy garlic and herb goat cheese 2 extra-large eggs, lightly beaten ½ cup chopped fresh basil leaves, lightly packed 1 cup freshly grated Parmesan cheese, divided 4½ cups good bottled marinara sauce, such as Rao’s (40 ounces) 1 pound lightly salted fresh mozzarella, very thinly sliced

Directions

Preheat the oven to 375 degrees. Arrange eggplant and zucchini in single layers on sheet pans lined with parchment. Brush generously with olive oil on both sides. Sprinkle with oregano, 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle garlic evenly on vegetables, and roast for 5 more minutes. Remove from oven and lower temperature to 350 degrees. Meanwhile, fill a large bowl with water that measures 140 degrees. One at a time, place the noodles in the water and soak for 15 minutes, swirling occasionally so they don’t stick together.

Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer and mix on low speed.

Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops.

Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining Parmesan. Place the dish on a sheet pan lined with parchment and bake for 60 to 70 minutes, until browned and bubbly. Allow to rest for 10 minutes and serve hot.

93

Spaghetti Aglio E Olio Total: 2 hr | Prep: 40 min | Cook: 1 hr 20 min Yield: 6 servings Level: Intermediate

Ingredients

Kosher salt 1 pound dried spaghetti 1/3 cup good olive oil 8 large garlic cloves, cut into thin slivers 1/2 teaspoon crushed red pepper flakes 1/2 cup minced fresh parsley 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

94

Lobster Mac and Cheese Total: 1 hr 10 min | Prep: 30 min | Cook: 40 min Yield: 6 to 8 servings Level: Easy

Ingredients

2 tablespoons vegetable oil Kosher salt 1 pound cavatappi or elbow macaroni 1 quart whole milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 4 cups grated Gruyere cheese (12 ounces) 2 cups grated extra-sharp Cheddar (8 ounces) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 1 1/2 pounds cooked lobster meat, 1/2-inch-diced 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well.

Heat the milk in a small saucepan, but don’t allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk.

Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts.

Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

95

Crunchy Noodle Salad Total: 35 min | Prep: 10 min | Cook: 25 min Yield: 6 servings Level: Easy

Ingredients

1/2 pound thin spaghetti 1 pound sugar snap peas 1 cup vegetable oil 1/4 cup rice wine vinegar 1/3 cup soy sauce 3 tablespoons dark sesame oil 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon grated fresh ginger 3 tablespoons toasted white sesame seeds, divided 1/2 cup smooth peanut butter 2 red bell peppers, cored and seeded, and thinly sliced 4 scallions (white and green parts), sliced diagonally 3 tablespoons chopped fresh parsley leaves

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

96

Tomato Feta Pasta Salad Total: 45 min | Prep: 20 min | Cook: 25 min Yield: 6 to 8 servings Level: Easy

Ingredients

1/2 pound fusilli (spirals) pasta Kosher salt Good olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as kalamata, pitted and diced 1 pound good feta cheese, medium-diced 6 sun-dried tomatoes in oil, drained and chopped For the dressing: 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

97

Vegetables

&

Sides

Green Spring Vegetables Total: 30 min | Prep: 15 min | Cook: 15 min Yield: 4 to 6 servings Level: Easy

Ingredients

1/4 pound French string beans (haricots verts), ends removed 1/4 pound sugar snap peas, ends and strings removed 1/4 pound asparagus, ends removed 1/2 pound broccolini, ends removed 2 tablespoons unsalted butter 1 tablespoon good olive oil 3 large shallots, sliced 1/2 teaspoon freshly ground black pepper

Directions

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

100

Roasted Carrots

Total: 40 min | Prep: 10 min | Cook: 20 min Yield: 6 servings Level: Easy

Ingredients

12 carrots 3 tablespoons good olive oil 1 1/4 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

101

Roasted Brussels Sprouts Total: 50 min | Prep: 10 min | Cook: 40 min Yield: 6 servings Level: Easy

Ingredients

1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

102

Confetti Corn

Total: 30 min | Prep: 15 min | Cook: 15 min Yield: 6 servings Level: Easy

Ingredients

2 tablespoons good olive oil 1/2 cup chopped red onion 1 small orange bell pepper, 1/2-inch diced 2 tablespoons unsalted butter Kernels cut from 5 ears yellow or white corn (4 cups) 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

103

Garlic Sautéed Spinach Total: 10 min | Prep: 6 min | Cook: 4 min Yield: 6 servings Level: Easy

Ingredients

1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Lemon Sea or kosher salt, optional

Directions

Rinse the spinach well in cold water to make sure it’s very clean.

Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.

Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

104

Crispy Roasted Kale Total: 30 min | Active: 15 min Yield: 6 servings Level: Easy

Ingredients

2 bunches curly kale (about 2 1/2 pounds) 1/4 cup good olive oil Kosher salt and freshly ground black pepper Fleur de sel

Directions

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

105

Truffled Mashed Potatoes Total: 40 min | Active: 15 min Yield: 6 servings Level: Easy

Ingredients

2 1/2 pounds large Yukon Gold potatoes 1 1/2 cups half-and-half 6 tablespoons (3/4 stick) unsalted butter 3 ounces white truffle butter, at room temperature 2 tablespoons freshly grated Parmesan cheese Kosher salt and freshly ground black pepper

Directions

Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.

Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn’t melt completely, heat the mixture slightly but don’t allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)

To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

106

Mustard Roasted Potatoes Total: 1 hr 10 min | Prep: 10 min | Cook: 1 hr Yield: 6 servings Level: Easy

Ingredients

2 1/2 pounds small red potatoes (or small Yukon Gold potatoes) 2 yellow onions 3 tablespoons good olive oil 2 tablespoons whole-grain mustard Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inchthick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.

Serve hot sprinkled with chopped parsley and a little extra salt.

107

Matchstick Potatoes Total: 15 min | Prep: 10 min | Cook: 5 min Yield: 4 servings Level: Intermediate

Ingredients

Peanut or canola oil 2 large oval Idaho potatoes, peeled Sea salt or kosher salt Minced fresh flat-leaf parsley, optional

Directions

Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F. Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.

Sprinkle the potatoes with parsley, if desired, and serve hot.

108

Parmesan Roasted Cauliflower Total: 45 min | Active: 15 min Yield: 6 servings Level: Easy

Ingredients

1 large head cauliflower 3 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 cup freshly grated Parmesan cheese (2 ounces) 1 cup freshly grated Gruyere cheese (2 ounces)

Directions

Preheat the oven to 350 degrees.

Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

109

Cauliflower Gratin

Total: 50 min | Prep: 20 min | Cook: 30 min Yield: 4 to 6 servings Level: Easy

Ingredients

1 (3-pound) head cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butterflour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.

Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

110

SautĂŠed Broccolini and Garlic Total: 25 min | Prep: 10 min | Cook: 15 min Yield: 6 servings Level: Easy

Ingredients

2 tablespoons kosher salt 4 bunches broccolini (1 1/2 pounds) 3 tablespoons good olive oil 6 garlic cloves, minced

Directions

In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.

Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.

111

Smashed Sweet Potatoes Total: 1 hr 40 min | Prep: 10 min | Cook: 1 hr 30 min Yield: 8 servings Level: Easy

Ingredients

4 pounds sweet potatoes (about 6 large) 1/2 cup orange juice 1/2 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter, melted 1/4 cup light brown sugar 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

112

Baked Sweet Potato Fries Total: 30 min | Prep: 5 min | Cook: 25 min Yield: 4 servings Level: Easy

Ingredients

2 medium sweet potatoes, peeled 2 tablespoons good olive oil 1 tablespoon light brown sugar 1/2 teaspoon kosher salt, plus extra for sprinkling 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil.

Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

113

Mushroom & Leek Bread Pudding

Total: 2 hr 15 min | Prep: 15 min | Cook: 2 hr Yield: 8 to 10 servings Level: Easy

Ingredients

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf 2 tablespoons good olive oil 1 tablespoons unsalted butter 2 ounces pancetta, small-diced 4 cups sliced leeks, white and light green parts (4 leeks) 1 1/2 pounds cremini mushrooms, trimmed and 1/4-inch-sliced 1 tablespoon chopped fresh tarragon leaves 1/4 cup medium or dry sherry 1/3 cup minced fresh flat-leaf parsley 4 extra-large eggs 1 1/2 cups heavy cream 1 cup chicken stock, preferably homemade 1 1/2 cups grated Gruyere cheese (6 ounces), divided

Directions

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned.

Meanwhile, heat oil and butter in a large saute pan over medium heat. Add pancetta and cook for 5 minutes. Stir in leeks and cook over medium for 8 to 10 minutes, until the leeks are tender.

Stir in mushrooms, tarragon, sherry, 1 tablespoon salt, 11/2 teaspoons pepper and cook for 10 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a mixing bowl, whisk together eggs, cream, chicken stock and 1 cup of Gruyere. Add bread cubes and mushroom mixture, stirring well to combine. Set aside for 30 minutes. Stir well and pour into a gratin dish. Sprinkle with remaining Gruyere. Bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

114

SautĂŠed Wild Mushrooms Total: 40 min | Prep: 25 min | Cook: 15 min Yield: 4 servings Level: Easy

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello 1/2 cup good olive oil 1 cup chopped shallots (4 large) 4 tablespoons (1/2 stick) unsalted butter 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped garlic (6 cloves) 1 cup chopped flat leaf parsley

Directions

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 - inch) Dutch oven or saucepan.

Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

115

Caramelized Butternut Squash Total: 1 hr 10 min | Prep: 15 min | Cook: 55 min Yield: 6 to 8 servings Level: Intermediate

Ingredients

2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

116

Chipotle Smashed Sweet Potatoes Total: 1 hr 45 min | Prep: 15 min | Cook: 1 hr 30 min Yield: 8 servings LEVEL: INTERMEDIATE

Ingredients

4 pounds sweet potatoes (6 potatoes) 1 cup whole milk 1 cup heavy cream 1 tablespoon minced chipotle chiles in adobo sauce, with seeds 1 tablespoon adobo sauce (from the can of chiles) ¼ cup pure Grade A maple syrup 4 tablespoons (½ stick) unsalted butter, diced Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees. Line a sheet pan with aluminum foil.

Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1¼ hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins, and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.

Meanwhile, place the milk, cream, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes. (It might look curdled.)

With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter, and 1 tablespoon salt. Mix until potatoes are coarsely pureed. Pour into a 9 × 12 × 2-inch oval baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.

117

Zucchini Gratin

Total: 1 hr 5 min | Prep: 10 min | Cook: 55 min Yield: 6 servings Level: Easy

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere

Directions

Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

118

Zucchini Pancakes

Total: 24 min | Prep: 20 min | Cook: 4 min Yield: 10 (3-inch) pancakes Level: Easy

Ingredients

2 medium zucchini (about 3/4 pound) 2 tablespoons grated red onion 2 extra-large eggs, lightly beaten 6 to 8 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Unsalted butter and vegetable oil

Directions

Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.

When the butter is hot but not smoking, lower the heat to mediumlow and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

119

Root Vegetable Gratin Total: 2 hr 10 min | Active: 25 min Yield: 8 to 10 servings Level: Easy

Ingredients

Good olive oil 1 1/2 cups sliced yellow onion (1 large) 2 cups (1/4-inch-sliced) fennel, top and core removed 1 tablespoon minced garlic (3 cloves) 1 pound sweet potatoes, peeled and sliced 1/4 inch thick 1 pound celery root, peeled and sliced 1/4 inch thick 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick 2 1/2 cups heavy cream 1/2 cup chicken stock, preferably homemade 2 cups grated Gruyere cheese (6 ounces with rind) 2 teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper 2 1/2 cups coarse fresh bread crumbs, crusts removed

Directions

Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.

Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.

Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top.

Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly.

Allow to set for 15 minutes and serve hot.

120

Mashed Yellow Turnips with Crispy Shallots Total: 1 hr 45 min | Prep: 25 min | Cook: 1 hr 20 min Yield: 6 servings Level: Easy

Ingredients

1 1/2 cups light olive or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips (rutabagas), about 4 pounds total 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper

Directions

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels.

Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.

In a separate saucepan, heat the milk and butter over low heat until the butter has melted and the milk just begins to simmer.

Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.

Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

121

Roasted Winter Vegetables Total: 55 min | Prep: 20 min | Cook: 35 min Yield: 8 servings Level: Easy

Ingredients

1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash, peeled and seeded (about 2 pounds) 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped flat-leaf parsley

Directions

Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets.

Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.

122

Roasted Summer Vegetables Total: 35 min | Active: 15 min Yield: 6 servings Level: Easy

Ingredients

2 medium zucchinis 1 red bell pepper, preferably Holland 1 yellow or orange bell pepper, preferably Holland 1 fennel bulb 1 small red onion 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 sprigs fresh thyme

Directions

Preheat the oven to 375 degrees F. Trim the ends of the zucchinis and cut them diagonally in 3/4-inchthick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.

Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.)

Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.

123

Vegetable Tian

Total: 1 hr 45 min | Prep: 30 min | Cook: 1 hr 15 min Yield: 4 to 6 servings Level: Easy

Ingredients

Good olive oil 2 large yellow onions, cut in half and sliced 2 garlic cloves, minced 1 pound medium round potatoes, unpeeled 3/4 pound zucchini 1 1/4 pounds medium tomatoes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves, plus extra sprigs 2 ounces Gruyere cheese, grated

Directions

Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.

Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

124

Cornmeal Fried Onion Rings Total: 1 hr 5 min | Prep: 30 min | Cook: 20 min Yield: 4 to 6 servings Level: Intermediate

Ingredients

2 large Spanish onions (or 3 yellow onions) 2 cups buttermilk Kosher salt and freshly ground black pepper 1 1/2 cups all-purpose flour 1/4 cup (medium) yellow cornmeal 1 quart vegetable oil

Directions

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture.

Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch.

Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

125

French Flageolet Beans Total: 14 hr | Active: 30 min Yield: 6 to 8 servings Level: Easy

Ingredients

1 pound dried flageolet beans 2 tablespoons good olive oil 4 ounces bacon, diced 2 cups medium-diced yellow onion (2 onions) 2 cups medium-diced fennel, trimmed and cored 2 carrots, scrubbed and medium-diced 4 teaspoons minced garlic (4 cloves) 2 cups canned beef or vegetable broth 2 bay leaves 1 large sprig fresh rosemary

Directions

The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot, heat the olive oil over medium heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and saute for 1 to 2 more minutes.

Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don’t be tempted to add salt! The beans will become tough.) Add 2 cups of water, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes.

Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

126

Warm Lentils Total: 10 min | Prep: 10 min Yield: 5 to 8 servings Level: Easy

Ingredients

2 tablespoons plus 1/4 cup good olive oil 1 leek, white and light green parts, sliced 1/4-inch thick 2 carrots, scrubbed and 1/2-inch diced 1 teaspoon minced garlic 1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves 1 white turnip, cut in half 1 teaspoon unsalted butter 4 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper

Directions

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil.

Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

127

Desserts

&

Sweets

Outrageous Brownies

Total: 1 hr 5 min | Prep: 30 min | Cook: 35 min Yield: 20 large brownies Level: Intermediate

Ingredients

1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 cups chopped walnuts

Directions

Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water.

Allow to cool slightly. In a large bowl, stir together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a bowl, sift together 1 cup of flour, the baking powder, and salt.

Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

130

Chocolate Chunk Blondies Total: 45 min | Prep: 15 min | Cook: 30 min Yield: 12 blondies Level: Easy

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups chopped walnuts 1 1/4 pounds semisweet chocolate chunks, such as Nestle’s

Directions

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don’t over-bake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

131

Plain Pound Cake

Total: 1 hr 30 min | Prep: 20 min | Cook: 1 hr Yield: 2 loaf cakes Level: Easy

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

132

Decadent Chocolate Cake Total: 1 hr 30 min | Prep: 15 min | Cook: 15 min Serves 8 To 10 Level: Intermediate

Ingredients

1 pound plus 3 ounces bittersweet chocolate broken into chunks 10 tablespoons butter, cut into pieces, at room temperature 1 tablespoon gluten-free flour 1½ tablespoons sugar 1 teaspoon instant coffee granules ¼ teaspoon kosher salt 4 extra-large eggs, at room temperature, separated ¼ cup heavy cream

Directions

Preheat the oven to 425 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper.

Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, stir in the butter, flour, sugar, coffee granules, and salt. Whisk in egg yolks until smooth.

Place the egg whites in the bowl of an electric mixer and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in carefully with a rubber spatula. Scrape the mixture into the prepared pan and bake for 15 minutes exactly. Turn off the oven and leave the cake inside, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour.

The center of the cake will sink.

Carefully release the sides of the pan and slide the cake onto a flat serving plate. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Pour the chocolate onto the sunken part of the cake. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

133

Chocolate Cupcakes Total: 2 hr 15 min | Active: 50 min Yield: 14 to 15 cupcakes Level: Easy

Ingredients

12 tablespoons unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium, add eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.

Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.

134

Peanut Butter Icing Total: 10 min Yield: 14 to 15 servings Level: Easy

Ingredients

1 cup confectioners’ sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream

Directions

Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.

135

Old Fashioned Banana Cake Total: 1 hr 25 min | Prep: 20 min | Cook: 50 min Yield: 8 servings Level: Easy

Ingredients

3 very ripe bananas, mashed 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1/2 cup sour cream 1 teaspoon pure vanilla extract Grated zest of 1 orange 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup coarsely chopped walnuts (optional) Cream Cheese Frosting, recipe follows

Directions

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt.

With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.

136

Cream Cheese Frosting Total: 10 min Yield: 8 servings Level: Easy

Ingredients

6 ounces cream cheese, at room temperature 6 tablespoons (3/4 stick) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 2 1/2 cups sifted confectioners’ sugar (1/2 pound)

Directions

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don’t whip! Add the sugar and mix until smooth.

137

Carrot Cake

Total: 3 hr | Active: 40 min Yield: 8 to 10 servings Level: Easy

Ingredients

2 cups sugar 1 1/3 cups vegetable oil 3 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups plus 1 tablespoon all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 pound carrots, grated (see Cook’s Note) 1 cup raisins 1 cup chopped walnuts

Directions

Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans. In the bowl of an electric mixer beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top. Place the second cake on top of the first cake, rounded-side up. Frost the top of the second cake.

Sprinkle with the ginger and serve at room temperature.

138

Ginger Mascarpone Frosting Total: 10 min Yield: 8 to 10 servings Level: Easy

Ingredients

12 ounces Italian mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 2 cups sifted confectioners’ sugar 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract 1/3 cup minced crystallized ginger (not in syrup) 1/4 teaspoon kosher salt

Directions

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

139

Crème Brûleé

Total: 2 hr | Prep: 15 min | Cook: 45 min Yield: 5 to 6 servings Level: Intermediate

Ingredients

1 extra-large egg 4 extra-large egg yolks 1/2 cup sugar, plus 1 tablespoon for each serving 3 cups heavy cream 1 teaspoon pure vanilla extract 1 tablespoon orange liqueur

Directions

Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.

Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

140

Vanilla Rum Panna Cotta with Salted Caramel Total: 2 hr | Prep: 15 min | Cook: 45 min Yield: 8 servings Level: intermediate

Ingredients

2 teaspoons (1 packet) unflavored gelatin 3 cups heavy cream, divided 2 cups plain whole-milk yogurt 2 teaspoons pure vanilla extract Seeds scraped from 1 vanilla bean ¾ cup sugar Dark rum, such as Mount Gay ½ cup good caramel sauce, such as Fran’s Fleur de sel

Directions

In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve Meanwhile, in a large bowl, whisk together 1½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream–gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.

Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

141

Perfect Pie Crust: Total: 45 min | prep: 15 min Yield: 2 (10-inch) crusts Level: Easy

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

142

Deep Dish Apple Pie Total: 2 hr 15 min | Prep: 45 min | Cook: 1 hr Yield: One 9-or 10-inch pie Level: Intermediate

Ingredients

4 pounds Granny Smith apples, peeled, quartered, and cored 1 lemon, zested 1 orange, zested 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1/2 cup sugar, plus 1 teaspoon to sprinkle on top 1/4 cup all-purpose flour 1 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground allspice Perfect Pie Crust 1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, and spices.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim.

Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble. Serve warm.

143

Apple Tarts

Total: 1 hr | Prep: 20 min | Cook: 40 min Yield: 8 servings Level: Easy

Ingredients

1 package (2 sheets) frozen puff pastry, defrosted 4 small (6 ounce) Granny Smith apples 3/4 cup sugar 6 tablespoons (3/4 stick) cold unsalted butter, small-diced 3/4 cup apricot jelly or warm sieved apricot jam 3 tablespoons Calvados, rum, or water

Directions

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don’t worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the paper.

Allow to cool and serve warm or at room temperature.

144

Plum Raspberry Crumble Total: 1 hr | Prep: 20 min | Cook: 40 min Yield: 8 servings Level: Easy

Ingredients

2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges 2/3 cup granulated sugar, divided 1 1/4 cups all-purpose flour, divided 2 tablespoons orange juice 1/2 pint fresh raspberries 1/3 cup light brown sugar, packed 1/4 teaspoon kosher salt 8 tablespoons (1 stick) cold unsalted butter, diced 1/2 cup quick-cooking oats 1/2 cup sliced almonds, plus extra for sprinkling

Directions

Preheat the oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it’s in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

145

Grilled Peaches with Amaretti Total: 20 min | Prep: 5 min | Cook: 15 min Yield: 8 servings Level: Easy

Ingredients

8 ripe peaches, cut in 1/2 and pitted 1/4 cup vanilla sugar 1/4 cup good dark rum 1/4 cup good almond liqueur 8 amaretti cookies, crumbled Creme fraiche or vanilla ice cream to serve, optional

Directions

Preheat the oven to 375 degrees F. Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick.

Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.

Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side.

Serve them with a dollop of creme fraiche or vanilla ice cream.

146

Croissant Bread Pudding Total: 1 hr 50 min | Prep: 10 min | Cook: 1 hr 30 min Yield: 8 to 10 servings Level: Easy

Ingredients

3 extra-large whole eggs 8 extra-large egg yolks 5 cups half-and-half 1 1/2 cups sugar 1 1/2 teaspoons pure vanilla extract 6 croissants, preferably stale 1 cup raisins

Directions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the whole eggs, egg yolks, halfand-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set.

Remove from the oven and cool slightly. Serve warm or at room temperature.

147

Lemon Bars

Prep: 10 min Inactive: 30 min | Cook: 55 min Yield: 20 squares or 40 triangles Level: Intermediate

Ingredients

For the crust: 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned.

Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

148

Lemon Curd

Total: 30 min | Prep: 20 min | Cook: 10 min Yield: 3 cups Level: Easy

Ingredients

3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer.

Remove from the heat and cool or refrigerate.

149

Chocolate Chunk Cookies Total: 30 min | Prep: 15 min | Cook: 15 min Yield: 36 to 40 cookies Level: Easy

Ingredients

1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups chopped walnuts 1 1/4 pounds semisweet chocolate chunks

Directions

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly.

Bake for exactly 15 minutes (the cookies will seem underdone).

Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

150

Raisin Pecan Oatmeal Cookies Total: 30 min | Prep: 5 min | Cook: 25 min Yield: 30 to 35 cookies Level: Easy

Ingredients

1 1/2 cups pecans 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup dark brown sugar, lightly packed 1 cup granulated sugar 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 3 cups old-fashioned oatmeal 1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool.

151

Maple Pecan Rice Pudding Total: 1 hr | Prep: 30 min | Cook: 30 min Yield: 6 servings Level: Intermediate

Ingredients

3/4 cup raisins 3 tablespoons bourbon, such as Makers Mark 3/4 cup white basmati rice 1/2 teaspoon kosher salt 5 cups half-and-half, divided 1/2 cup sugar 1 extra-large egg, lightly beaten 1 teaspoon pure vanilla extract 1/4 cup pure maple syrup, plus extra for serving (optional) 1/2 teaspoon natural maple flavoring 3/4 cup toasted pecans, chopped

Directions

In a small bowl, combine the raisins and bourbon. Set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and the sugar and bring to a boil.

Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end.

Slowly stir in the beaten egg and continue to cook for 1 minute.

Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

152

Chocolate Truffles Total: 1 hr 30 min | Prep: 30 min Yield: 60 truffles Level: Intermediate

Ingredients

1/2 pound good bittersweet chocolate 1/2 pound good semisweet chocolate 1 cup heavy cream 2 tablespoons orange flavored liqueur, optional 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder

Directions

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

153

Zabaglione

Total:3 hr 50 min | Active: 25 min Yield: 4 to 5 servings Level: Easy

Ingredients

6 extra-large egg yolks 1/2 cup superfine sugar 3/4 cup dry Italian Marsala wine, such as Florio 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 3/4 cup cold heavy cream 4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed

Directions

Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you'll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.

Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight.

Serve cold.

154

Coffee Granita

Total: 2 hr 30 min | Active: 30 min Yield: 4 servings Level: Easy

Ingredients

2 cups hot freshly brewed strong coffee 1/2 cup sugar 1 teaspoon coffee liqueur 1/2 teaspoon pure vanilla extract 1 cup cold heavy cream 1 tablespoon sugar 1/2 teaspoon pure vanilla extract

Directions

Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that’s about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer.

Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.

To make the sweetened whipped cream, place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.

Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.

155

Breakfast

&

Brunch

Eggs Benedict Total: 25 min | Active: 15 min Yield: 2 servings Level: Easy

Ingredients

4 extra-large eggs, at room temperature 2 thin slices of prosciutto 2 English muffins, sliced in half and toasted Easy Hollandaise Sauce (recipe follows) Minced fresh chives, for serving

Directions

Preheat the oven to 400 degrees.

Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.

Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.

Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives.

Serve with a slice of prosciutto.

158

Easy Hollandaise Sauce Total: 10 min Yield: 2 servings Level: Easy

Ingredients

2 extra-large egg yolks, at room temperature 1 1/2 tablespoons freshly squeezed lemon juice 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch of cayenne pepper 6 tablespoons (3/4 stick) unsalted butter

Directions

Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds.

Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

159

Roasted Vegetable Frittata Total: 1 hr 20 min | Prep: 10 min | Cook: 1 hr 10 min Yield: 6 to 8 servings Level: Easy

Ingredients

1 small zucchini, 1-inch-diced 1 red bell pepper, seeded and 1 1/2-inch-diced 1 yellow bell pepper, seeded and 1 1/2-inch-diced 1 red onion, 1 1/2-inch-diced 1/3 cup good olive oil 2 teaspoons minced garlic (2 cloves) 12 extra-large eggs 1 cup half-and-half 1/4 cup freshly grated Parmesan cheese 1 tablespoon unsalted butter 1/3 cup chopped scallions, white and green parts (3 scallions) 1/2 cup grated Gruyere cheese

Directions

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables and toss with the scallions. Pour the egg mixture over vegetables and cook for 2 minutes without stirring. Transfer the pan to the oven and bake for 20 to 30 minutes, until puffed and set. Sprinkle with Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into wedges and serve hot.

160

Herbed Baked Eggs Total: 12 min | Prep: 3 min | Cook: 9 min Yield: 2 servings Level: Easy

Ingredients

1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving

Directions

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.

Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

161

Caramelized Bacon

Total: 45 min | Prep: 15 min | Cook: 30 min Yield: 15 to 20 servings Level: Easy

Ingredients

1/2 cup light brown sugar, lightly packed 1/2 cup chopped or whole pecans 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 2 tablespoons pure maple syrup 1/2 pound thick-sliced applewood-smoked bacon

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's under-baked, the bacon won't crisp as it cools.

While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)

162

Homemade Granola Total: 1 hr | Prep: 15 min | Cook: 45 min Yield: 12 cups Level: Easy

Ingredients

4 cups old-fashioned rolled oats 2 cups sweetened shredded coconut 2 cups sliced almonds 3/4 cup vegetable oil 1/2 cup good honey 1 1/2 cups small diced dried apricots 1 cup small diced dried figs 1 cup dried cherries 1 cup dried cranberries 1 cup roasted, unsalted cashews

Directions

Preheat the oven to 350 degrees F. Toss the oats, coconut, and almonds together in a large bowl.

Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

163

Fruit Crunch Sundae Total: 30 min | Prep: 10 min | Cook: 20 min Yield: 4 servings Level: Easy

Ingredients

1 cup quick-cooking (not instant) rolled oats 1/2 cup sweetened, shredded coconut 1/2 cup sliced or slivered almonds 3 tablespoons vegetable oil 2 tablespoons good honey 8 to 10 strawberries, small-diced 1/2 cup blueberries 1/4 pineapple, small-diced 2 cups plain yogurt

Directions

Preheat the oven to 350 degrees F. Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl.

In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

164

Fresh Fruit Salad with Honey VanillaYogurt Total: 10 min | Prep: 10 min Yield: 4 to 6 servings Level: Easy

Ingredients

2 cups plain yogurt 2 tablespoons good honey 1/2 teaspoon pure vanilla extract Seeds scraped from 1/2 vanilla bean, optional 1/2 orange, juiced 1 banana, sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberries 1 pint fresh strawberries, hulled and cut in half 1 bunch seedless green grapes, halved

Directions

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

165

Blueberry Coffee Cake Muffins Total: 37 min | Prep: 12 min | Cook: 25 min Yield: 16 muffins Level: Easy

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 3 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces (about 1 cup) sour cream 1/4 cup milk 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 half-pints fresh blueberries, picked through for stems

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

166

Lemon Yogurt Cake

Total: 1 hr 20 min | Prep: 20 min Inactive: 10 min | Cook: 50 min Yield: 1 loaf Level: Easy

Ingredients

1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice 1 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease a loaf pan and line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Fold the vegetable oil into the batter, making sure it’s all incorporated. Pour batter into the pan and bake for about 50 minutes, or until a cake tester comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining sugar in a small pan until the sugar dissolves and the mixture is clear.

When the cake is done, allow it to cool in the pan for 10 minutes.

Carefully place on a baking rack over a sheet pan. For the glaze, combine the confectioners’ sugar and lemon juice. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

167

Overnight Belgian Waffles Total: 8 hr 35 min | Active: 20 min Yield: 10 to 12 large waffles Level: Easy

Ingredients

1/2 cup warm water (110 to 115 degrees F) 1 package (1/4 ounce) active dry yeast, at room temperature 2 teaspoons sugar 2 cups lukewarm whole milk (90 to 100 degrees F) 1 stick unsalted butter, melted, plus extra for the waffle iron 2 tablespoons honey 1 teaspoon pure vanilla extract 1 1/4 teaspoons kosher salt 2 cups all-purpose flour 2 extra-large eggs 1/4 teaspoon baking soda

Directions

The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.

The next morning, heat a Belgian waffle iron and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife and remove them with a fork. Repeat the process until all the batter has been used.

Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.

168

Banana Sour Cream Pancakes Total: 20 min | Prep: 10 min | Cook: 10 min Yield: 12 pancakes Level: Easy

Ingredients

1 1/2 cups flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 cup sour cream 3/4 cup plus 1 tablespoon milk 2 extra-large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest Unsalted butter 2 ripe bananas, diced, plus extra for serving Pure maple syrup

Directions

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

169

Tri-Berry Oven Pancakes Total: 30 min | Prep: 15 min | Cook: 15 min Yield: 4 servings Level: Easy

Ingredients

1 cup each raspberries, blueberries, and sliced strawberries 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes 3 extra-large eggs, at room temperature 1/2 cup milk 1/2 cup all-purpose flour 1 teaspoon pure vanilla extract 1 teaspoon grated orange zest 3/4 teaspoon kosher salt Maple syrup and confectioners’ sugar, for garnish

Directions

Preheat the oven to 425 degrees.

Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.

Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth.

Whisk by hand if the mixture is lumpy.

Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners’ sugar, and serve hot.

170

Challah French Toast Total: 27 min | Prep: 10 min | Cook: 12 min Yield: 8 large slices Level: Easy

Ingredients

6 extra-large eggs 1 1/2 cups half-and-half or milk 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 1 tablespoon good honey 1/2 teaspoon kosher salt 1 large loaf challah or brioche bread Unsalted butter Vegetable oil

Directions

Preheat the oven to 250 degrees F. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven.

Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.

171

Cinnamon Baked Doughnuts Total: 35 min | Active: 15 min Yield: 12 doughnuts Level: Easy

Ingredients

2 cups all-purpose flour 1 1/2 cups sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 extra-large egg, lightly beaten 1 1/4 cups whole milk 2 tablespoons unsalted butter, melted 2 teaspoons pure vanilla extract For the topping: 8 tablespoons (1 stick) unsalted butter 1/2 cup sugar 1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

172

French Toast Bread Pudding Total: 1 hr 45 min | active: 20 min Yield: 8 servings Level: intermediate

Ingredients

1 challah loaf, sliced ¾ inch thick 8 extra-large eggs 5 cups half-and-half or milk 3 tablespoons honey 1 tablespoon grated orange zest 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Confectioners’ sugar and pure maple syrup, for serving

Directions

Preheat the oven to 350 degrees.

Arrange the bread in two layers in a 9 × 13 × 2-inch baking dish, cutting the bread to fit the dish. Set aside.

In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.

Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.

173

Maple Oatmeal Scones Total: 50 min | Prep: 30 min | Cook: 20 min Yield: 14 servings Level: Easy

Ingredients

3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons salt 1 pound cold unsalted butter, diced 1/2 cup cold buttermilk 1/2 cup pure maple syrup 4 extra-large eggs, lightly beaten 1 egg beaten with 1 tablespoon milk or water, for egg wash

Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough.

Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

174

Maple Glaze Total: 10 min Yield: 14 servings Level: easy

Ingredients

1 1/4 cups confectioners’ sugar 1/2 cup pure maple syrup 1 teaspoon pure vanilla extract

Directions

To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

175

Easy Sticky Buns

Total: 1 hr 5 min | Prep: 30 min | Cook: 30 min Yield: 12 buns Level: Easy

Ingredients

12 tablespoons unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (2-sheets) frozen puff pastry, defrosted 2 tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons ground cinnamon 1 cup raisins

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer, combine 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans among the muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board. Unfold 1 sheet of puff pastry with the folds going left to right. Brush with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly around the filling. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

176

Homemade Granola Bars Total: 4 hr 5 min | Prep: 25 min | Cook: 40 min Yield: 12 to 16 bars Level: Easy

Ingredients

2 cups old-fashioned oatmeal 1 cup sliced almonds 1 cup shredded coconut, loosely packed 1/2 cup toasted wheat germ 3 tablespoons unsalted butter 2/3 cup honey 1/4 cup light brown sugar, lightly packed 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 1/2 cup chopped pitted dates 1/2 cup chopped dried apricots 1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

177

A

A-K

Aperol Spritzer Apple Tarts Asian Grilled Salmon

12 142 72

Baked Farro and Butternut Squash Baked Shrimp Scampi Baked Sweet Potato Fries Balsamic Roasted Beet Salad Banana Sour Cream Pancakes Bay Scallop Gratin Blueberry Coffee Cake Muffins Buttermilk Ranch Salad Butternut Squash Hummus

87 78 111 37 167 76 164 36 26

B

C

Caramelized Bacon 28 Caramelized Bacon 160 Caramelized Butternut Squash 114 Carrot Cake 136 Cauliflower Gratin 108 Challah French Toast 169 Cheddar Corn Chowder 48 Chicken Chili 58 Chicken Noodle Soup 44 Chicken with 40 Cloves of Garlic 53 Chicken with Shallots 52 Chipotle Smashed Sweet Potatoes 115 Chocolate Chunk Blondies 129 Chocolate Chunk Cookies 148 Chocolate Cupcakes 132 Chocolate Truffles 151 Cider Roasted Pork Tenderloins 67 Cinnamon Baked Doughnuts 170 Coffee Granita 153 Confetti Corn 101 Cornmeal Fried Onion Rings 123 Cosmopolitan 13 Cream Cheese Frosting 135 Crème Brûleé 138 Crispy Roasted Kale 103 Croissant Bread Pudding 145 Crunchy Noodle Salad 94 Curried Chicken Wraps 56

D

Decadent Chocolate Cake Deep Dish Apple Pie

131 141

East Hampton Clam Chowder Easy Cheese Platter Easy Hollandaise Sauce Easy Parmesan “Risotto” Easy Sole Meuniere Easy Sticky Buns Eggs Benedict

47 24 157 89 71 174 156

Filet of Beef au Poivre Four Hour Lamb French Flageolet Beans French Martini French Onion Soup French Onion Soup French Toast Bread Pudding Fresh Fruit Salad Fresh Whiskey Sours Fruit Crunch Sundae

63 65 124 15 45 49 171 163 14 162

Garlic Sautéed Spinach Garlic Toasts Ginger Mascarpone Frosting Greek Salad Green Spring Vegetables Grilled Clams Grilled Herb Shrimp Grilled Peaches with Amaretti Grilled Tuna Steaks

102 30 137 42 98 81 77 144 70

Herbed Baked Eggs Herb Roasted Turkey Breast Homemade Granola Homemade Granola Bars

159 59 161 175

Indonesian Ginger Chicken

57

Kitchen Clambake

80

E

F

G

H

I

K

L

L-Z

Lemon Bars Lemon Chicken Breasts Lemon Curd Lemon Drop Lemon Yogurt Cake Limoncello Vodka Collins Linguine with Shrimp Scampi Lobster Mac and Cheese

M

146 55 147 17 165 16 84 93

Macaroni and Cheese 85 Manhattan 18 Maple Glaze 173 Maple Oatmeal Scones 172 Maple Pecan Rice Pudding 150 Mashed Yellow Turnips 119 Matchstick Potatoes 106 Middle Eastern Vegetable Salad 39 Moroccan Lamb Tagine 66 Mushroom & Leek Bread Pudding 112 Mustard-Roasted Fish 73 Mustard Roasted Potatoes 105

O

Old Fashioned Banana Cake Orzo with Roasted Vegetables Outrageous Brownies Oven Fried Chicken Overnight Belgian Waffles

134 86 128 54 166

Parker’s Split Pea Soup Parmesan Roasted Cauliflower Peanut Butter Icing Perfect Pie Crust: Plain Pound Cake Plum Raspberry Crumble

46 107 133 140 130 143

Raisin Pecan Oatmeal Cookies Raspberry Royale Roasted Brussels Sprouts Roasted Butternut Squash Salad Roasted Carrots Roasted Figs & Prosciutto Roasted Shrimp Cocktail

149 19 100 38 99 27 32

P

R

Roasted Summer Vegetables Roasted Tomato Basil Soup Roasted Vegetable Frittata Roasted Vegetable Lasagna Roasted Vegetable Paella Roasted Winter Vegetables Root Vegetable Gratin

S

121 43 158 91 90 120 118

Sautéed Broccolini and Garlic 109 Sautéed Wild Mushrooms 113 Scallops Provençal 75 Sea Breeze 20 Shrimp & Swordfish Curry 79 Sidecar 21 Sliders 62 Slow Roasted Filet of Beef 64 Smashed Sweet Potatoes 110 Smoked Salmon Deviled Eggs 31 Spaghetti Aglio E Olio 92 Spring Green Risotto 88 Steakhouse Steaks 61 Stilton & Walnut Crackers 25 Swordfish Provençal 74

T

Tomato Carpaccio Tomatoes & Burrata Tomato Feta Pasta Salad Tri-Berry Oven Pancakes Truffled Mashed Potatoes Turkey Meatloaf

33 29 95 168 104 60

Vanilla Rum Panna Cotta Vegetable Coleslaw Vegetable Tian

139 40 122

Warm Lentils Warm Mushroom Salad

125 41

V

W Z

Zabaglione 152 Zucchini Gratin 116 Zucchini Pancakes 117

Colophon

This limited edition collection of Ina Garten recipes was designed, printed and constructed in March 2018 at California Polytechnic State University.

The typeface used for this publication, Bookmania, is a rendition of Bookman Old Style designed by Mark Simonson. This font combines the sturdy elegance of the original Bookman Oldstyle (1901) with the swashy exuberance of the Bookmans of the 1960s. This book was printed on Recycled White Construction by French Paper. This publication was designed in InDesign CC 2018 on a MacBook Pro.