Entrees
Spicy Tex-Mex Meatballs
Yields 4 servings Hands-on time: 30 minutes Total preparation time: 55 minutes 3 tablespoons vegetable oil, divided 1 cup finely chopped onion 2 teaspoons minced garlic 1 ½ tablespoons finely chopped fresh or pickled jalapeno 1/2 teaspoon ground cumin 2 teaspoons fresh oregano leaves, finely chopped or 1/4 to…
Broccoli with Feta and Angel Hair Pasta
Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1 bunch broccoli (about 1 1/2 pounds) 12 oz angel hair pasta 2 c Homemade Vegetable or Chicken Stock or canned broth 1/2 to 1 t crushed red pepper flakes 6 oz feta cheese Kosher salt Bring a…
Duck Confit with Leeks and Sauerkraut
Start to finish: 35 minutes Hands on time: 15 minutes Servings: 4 3 tablespoons duck fat or olive oil 4 confit duck legs (purchased, or prepared following recipe below) 2 medium leeks, cut into 1-inch pieces 8 ounces cremini mushrooms, sliced 1 cup sauerkraut (do not rinse it) 1 cup…
Spaghetti Frittata with Kale Salad
Makes 6 servings Hands-on time: 10 minutes Total preparation time: 25 minutes Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If…
Lemony Spot Prawn Risotto with Asparagus
Serves 6 For the stock: 1 pound prawn heads and shells (about 8 cups), rinsed 4 quarts of cold water ½ medium onion, sliced 1 rib celery, cut crosswise into ¼ inch pieces 1 carrot, roughly chopped Kosher salt For the risotto 7-8 cups prawn stock 1 ½ -2 pounds…
Camarones Enchilados
4 servings 1/2 cup olive oil 1 large onion, sliced 1 large green pepper, sliced 6 garlic cloves, chopped 2 roasted jarred red peppers, lightly chopped 15 oz can plain tomato sauce 1 cup dry white wine 1 bay leaf Salt Red pepper flakes 2 pounds shelled and deveined shrimp…
Polenta Lasagne
Makes 4 Servings Hands-On Time: 35 minutes Total Preparation Time: 50 Minutes Suggested Accompaniments arugula and cherry tomato salad 1 medium onion 3 T extra virgin olive oil 1/2 pound sweet or hot Italian sausage 2 garlic cloves One 14 1/2 oz can diced tomatoes (preferably fire roasted) Kosher salt…
Wonton Ravioli Stuffed with Three Cheeses
Makes 4 servings 3 cups Quick Tomato Sauce (recipe below) or your favorite store bought brand ½ cup defrosted frozen peas ½ cup coarsely grated mozzarella ½ cup ricotta (whole milk or low fat) ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling ¼ teaspoon freshly grated nutmeg Kosher…
Butternut Squash Farrotto
Roasted Butternut Squash Farrotto with Prunes and Fried Sage Start to finish: 1 hour 45 minutes Hands-on time: 25 minutes Servings: 4 to 6 1 small butternut squash (about 2 pounds), halved lengthwise or 2 cups frozen defrosted squash puree (available in the frozen food section of many supermarkets) Vegetable…
Mama Pat’s Cedar Planked Salmon
Our spiritual connection to the fish of this region has sustained us for millennia. Sockeye or King salmon, with a hint of smoke, sweet and savory, honors the fish’s journey and nourishes our souls. We have countless ways to prepare our bounty, and this is one of my favorites. For…
Salmon in a Bag with Citrus, Olives and Chiles and Borscht Beets
Start to finish: 45 minutes Hand-on time: 25 minutes Servings: 4 1 small orange, sliced very thin plus 2 tablespoons fresh juice 1 small lemon, sliced very thin plus 2 tablespoons fresh juice 4 (4- to 5-ounce) skinless center-cut salmon fillet pieces Kosher salt and freshly ground black pepper 1/4…
Pigeon Peas with Rice (Arroz Con Gandules)
Note: you can make this dish without the meat for a vegetarian version Hands-On Time: 30 minutes Total Preparation Time: 1 hour Serves 4 2 tablespoons olive oil 1/2 pound pork, cut into ½-inch pieces (optional) 1 ounce of pancetta (optional) 1 tablespoon annatto oil (see note below) Carmen’s Sofrito:…
Salt Cod with Onions, Eggs Potatoes and Olives
Suggested Accompaniment: shredded collard greens, sauteed with garlic in olive oil Serves 8 to 10 2 lbs salt cod 2½ cups milk 3 medium onions, thinly sliced 2 lbs small young potatoes (or Yukon Gold) 3 eggs, hard-boiled and sliced thinly ¼ cup Kalamata olives, pitted and halved ¼ cup…
Chianti Tortelli
(Recipe courtesy of Allesio Bagnoli based on the family recipes of Veronica d’Entreves) Makes: 6 to 8 Servings Hands on time: 45 minutes Total preparation time: 3 ½ hours For the pasta dough: 3 ½ cups semolina flour 3 large eggs 2 to 2 ½ cups of Chianti Wine For…
Wonton Ravioli Stuffed with Spicy Greens
Servings: 4 Start to finish: 40 minutes Hands on time: 30 minutes 3 tablespoons extra-virgin olive oil 9 cups packed spicy or bitter greens, such as arugula, escarole, watercress or, mustard, chopped fine 1/4 cup plus 2 tablespoons homemade ricotta cheese (see recipe below) or store bought ricotta 3 tablespoons…
Shrimp Rolls
Start to finish: 40 minutes Servings: 4 4 ounces seedless cucumber, cut into ¼-inch dice (a scant cup) 1 tablespoon kosher salt, plus extra for seasoning 1 pound peeled and deveined large shrimp (about 24- 26) ½ cup mayonnaise 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 2 tablespoons…
Pork Sliders
Makes 8 Sliders, 4 Servings Hands on Time: 30 Minutes Total Preparation Time: 30 Minutes Suggested accompaniment cabbage and pepper slaw 1/8 small green cabbage 1/4 small red bell pepper 1/4 c fresh basil leaves 1 medium scallion One 1-inch piece fresh ginger 1 garlic clove 1/2 pound lean ground…
Greek Style Turkey Burgers
Start to finish: 45 minutes Hands on time: 20 minutes Servings: 4 2 tablespoons extra-virgin olive oil, divided 1/2 cup finely chopped onion 5 ounces baby spinach Kosher salt and ground black pepper 1/4 cup plain nonfat Greek yogurt 1/4 cup low-fat mayonnaise 2 tablespoons minced seeded pepperoncini 1 tablespoon…
Baked Penne Pasta with Prosciutto and Fontina
Start to finish: 1 hour 30 minutes (25 active) Servings: 6 10 ounces penne pasta ½ teaspoon kosher salt plus extra for salting the water Olive oil for oiling the mini casseroles 3 ounces thinly sliced prosciutto, torn into 1-inch pieces 3 ounces coarsely grated Italian Fontina cheese 1 ½…
Duck Cassoulet
Serves 4 8 duck legs (legs plus thighs) Kosher salt and freshly ground black pepper 2 tablespoons grapeseed or canola oil 2 slices thick-cut bacon 2 medium onions, sliced thick Six 1/2-inch-thick slices peeled ginger, cut lengthwise from a 2- to 4-inch piece 1 serrano chile, halved lengthwise 3 medium…
Chicken Cassoulet
Yields 4 servings Hands-on time: 35 minutes Total preparation time: 45 minutes 2 tablespoons extra virgin olive oil 8 bone-in chicken thighs (about 2 to 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 medium onion 1 tablespoon fresh rosemary leaves or ½ teaspoon dried 1 tablespoon fresh…
Japanese Beef Fondue with Wasabi Cream
For the broth and vegetables: 7 cups chicken stock, preferably homemade One 3-inch piece fresh ginger, peeled and thickly sliced 4 garlic cloves, peeled and smashed with the side of a knife 8 scallions, white and 1 inch of the green parts, coarsely chopped 2 tablespoons soy sauce 1 tablespoon…
Yangchow Fried Rice
Serves 3 as a main course or 4 as part of a multi-course meal 2 tablespoons peanut or grapeseed oil 4 ounces small shrimp, peeled and deveined, and cut into ½-inch pieces 4 cups cold cooked Classic Rice (recipe below) 1 cup frozen peas 12 ounces Chinese Barbecue Pork, cut…
Chinese Barbecued Pork
Adapted from Stir-Frying to the Sky’s Edge If you don’t want to make it yourself and you live near a Chinatown you’ll see it hanging in the windows of some Cantonese restaurants. The homemade is of course far superior to store bought which often has red food coloring. For the…