Recipe Collection
Italian Favorites
Oven Roasted Canned Tomatoes
Slow-Roasted Plum Tomatoes
Tuscan White Bean Salad With Spinach, Olives, And Sun-Dried Tomatoes
Pasta And Fresh Herbs
Sauteed Sherry or Marsala Mushrooms
Olive Bread
Roasted Vegetables
Hints
Sicilian Sauce
Lemon Risotto
Other Favorites
Stir Fry Wild Rice With Pork
Sweet & Sour Refrigerator Slaw
Quick Picante Gazpacho – Pace Foods
Basic Bread
Bill’s Wild Rice with Mushrooms
Sticky Buns
From Desperation Dinners
Slow-roasted Tomatoes – First Column
Penne with Slow-roasted Tomatoes
Right-Away Beef Penne
Lemony Chicken Piccata
Alicia’s Chicken With Olives
Winter Pesto Pasta
All-In-One Island Chicken
Soup Mix Comments
Rigatoni With Easy White Bolognese Sauce
Simple list helps keep freezer organized
South-of-the-Border Corn Chowder
Desperation Dinners' French Onion Soup
Demi-glaze mix solution
Mind-the-Clock Chicken Marsala
Stovetop Hashbrown Casserole
Sloppy Janes
Salisbury Steak, Italian-Style
Winter Roasted Carrots
Quickie Cajun Stew
Country Pasta
Cooking Light
Fresh Corn Salad
Anzac Cookies
Cinnamon Crumb Cake
Tuscan White Beans
Slow-cooked pork has simple, great flavors
Tuscan Bean Salad
St. Andrew's Champagne Vinaigrette
Pumpkin Cake (Great-Had At Connie’s 10-11-02)
Homemade Pappardelle Pasta With Mushrooms, Green Peas, And Asparagus
Gingersnap Cookies
Cinnamon Biscotti
Bon Appetit
Pappardelle Bolognese
Dark Chocolate and Orange Tart
Chicken and Mushroom Marsala
French Bread With Kalamata Olives And Thyme
Pork Kebabs Marinated In Honey, Rosemary, And Orange
Chicken Marsala With Sage
Rutabagas With Caramelized Onions
Ben’s Cognac Risotto
Barbecued Cowboy Steaks
Recipes:  Epicurious.Com and Others
Herbed Roasted Potatoes
Maple Glazed Pork Roast With Sweet Potatoes
Parmesan Potato-Stuffed Roasted Onions
Patatine E Carciofi Arrosto Roasted Potatoes And Artichokes
Roasted Potatoes With Bay Leaves
Thyme-Roasted Potatoes With Balsamic Vinegar
Chicken With Artichokes
Chicken With Artichokes
Grilled Teriyaki Pork Chops With Pineapple Papaya Relish
Jerk Chicken
Asian Flank Steak
Honey-Citrus Chicken
Grilled Vegetables
Flank Steak with Peppers Stir Fry
Southern Living Crispy Slaw
German Potato Salad
Slaw
Light Recipes:  From  Betty Crocker And Others
Fried Wild Rice With Corn (Not Fried)
Herb Couscous
Baked Chili In Polenta Crust
Red Pepper And Broccoli Risotto
Rice-Stuffed Mushrooms
Recipes to Try
Cooks Country Skillet Lasagna Recipe #168199
Tuscan Cannellini Beans
Roasted Onions with Thyme
Gael Greene’s Raw Tomato Sauce For Pasta (Parade 06/25/06)
Tuscan Chicken with Warm Bean Salad
Braised Chicken w/Artichoke Hearts, Mushrooms, and Peppers
Flank Steak With Chimichurri
Steak With Chimichurri Sauce
Pan-Roasted Pork Chops With Cranberries And Red Swiss Chard
Cuban Recipes
Ropa Vieja (Shredded Beef)
Picadillo (Savory Ground Beef)
Frijoles Negros (Black Beans)
Foodtv.Com
Paula Dean’s Pork Tenderloin and Roast Vegetables
Eggplant Pasta
Chimichurri (Argentinean Steak Sauce--Parsley Sauce For Meats)
Grilled Pork Tenderloin (Meat And Fish Rub)
Emeril's Southwest Dry Rub
Asian Pork with Snow Peas - Emeril
Porcini Rossoto
Glazed Carrots – Alton Brown
Alton Brown’s Baked Macaroni and Cheese
Alton Brown’s Stovetop Macaroni
Tuscan Bean Dip
Emeril’s Essence
Emeril’s Baby Bam Seasoning
Emeril’s Pork Chops
Mushroom Recipes
Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms (Quick)
Wild Rice With Wild Mushrooms
Wild Mushroom Risotto
Wild Mushroom Risotto
Fettuccine With Porcini Mushroom Sauce
New Recipes
Grilled Marinated London Broil
Gazpacho Soup
Portabella Mushroom And Dried Tomato Bruschetta
Moo Shu Pork
Easy Paella is perfect one-pot party dish
Party Paella
Marinated Oven-Dried Tomatoes
Tomatoes
Italian Marinade
To complete the recipe
Advance Preparation
Mama Ricotta’s Pollo alla Contadina
Directions
Emeril Recipes
Fresh Tomato Sauce
Herbed Orzo with Peas:
Pasta Primavera
French Lentil Sausage Stew
Food Articles
Slow Roasted Tomatoes from Desperation Dinners – Column 1
Slow Roasted Tomatoes from Desperation Dinners – Column 2
The many possibilities for slow-roasted tomatoes
Make Your Own
A-1 Steak Sauce
New Creations to Try
Success Rice with Sautéed Mushrooms and Roasted Vegetables
Various
Chicken Breasts Stuffed with Prosciutto and Parmigiano-Reggiano

Italian Favorites
Oven Roasted Canned Tomatoes
Slice in half and seed large can of Hunt’s whole pack (or San Marzano tomatoes—these are great and are at Harris-Teeter).  In heavy pan, place tomatoes and sprinkle with salt, pepper, 1/4 cup olive oil muddled with basil and 1/4 cup of red onion (optional).  Bake low at 250-300 degrees for 2.5 hours, basting with juices.  These are great tossed with warmed white beans and caramelized onions.
NOTE:  See new version below with store tomatoes (Romas or other).
New shortcut:  Use Hunt’s Diced or Petite Diced, drain well.  Into can stir 1-2 tsp bottled garlic, 1 tsp. salt, olive oil and several torn leaves of fresh basil (onion optional).  Bake slowly like above.

Update!  See new version in Desperation Dinners section 
Slow-roasted Tomatoes – First Column
Slow-Roasted Plum Tomatoes   
We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.
Active time: 15 min. Start to finish: 6 to 8 hr.

4 lb. plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Preheat oven to 200°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
Cooks' note:
• Roasted tomatoes keep in an airtight container, chilled, 2 weeks. Bring to room temperature before using. 

Serves 4 to 6.
Gourmet 
September 1999 
Note:  You can start these on timed bake before heading for bed! 
Tuscan White Bean Salad With Spinach, Olives, And Sun-Dried Tomatoes  
Foster's variation on a simple Tuscan classic might be considered heresy to purists, but our customers are crazy about the addition of olives, sun-dried tomatoes, and spinach. It's a great dish for summer buffets. The salad can be made a day in advance; serve it lightly chilled or at room temperature.

1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup chopped sun-dried tomatoes
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
1 cup Italian Vinaigrette
Salt and freshly ground black pepper to taste

1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.

2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.

3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.

4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.

Makes 8 to 10 servings.
The Foster's Market Cookbook 
by Sara Foster with Sarah Belk King  
Random House 

Pasta And Fresh Herbs
Chop 1 or 2 large onions in 2-3 Tbsp. Quality olive oil, cover 30 minutes, then caramelize onions over med-high heat until brown.  Simmer with 2 cloves of minced garlic for 5 min.  Add 1 can of chicken stock and reduce to a marmalade (by ¼).  Cook pasta in 4-6 quarts of water with salt.  Toss coarsely chopped basil and other fresh herbs (a cup or more)  (thyme, a little rosemary) in bowl with steaming pasta—like fettuccine.  1-2 oz of proscuitto ham may be added to the onions a couple of minutes before the pasta is cooked.  Toss generously with Parmigiano-Reggiano.  A little cream or milk may be added to onion mixture at the end to thicken.
Sauteed Sherry or Marsala Mushrooms
•	8 oz pack Baby Bella Mushrooms (Cremini), rinsed, drained, and tossed in a colander until dry
•	1+ TBS quality olive oil and 1+ Tsp Butter (keeps olive oil from breaking down)
•	Seasoning salt
•	Ground Thyme (powdered)
•	1/3 cup Sherry or Marsala Wine from the wine/sherry section of the store (Cribari is great)
 
-In a deep skillet or stock pot on med. heat, add olive oil/butter until butter is melted
-Add well drained mushrooms, generous sprinkling of seasoning salt and thyme and stir frequently about 7 minutes (until mushrooms are glossy and water has evaporated)
-Add 1/3 cup Sherry or Marsala Wine and stir frequently another 3 minutes or so until wine has evaporated.
 
These may be kept warm and used as a side dish or even over pizzas.  These are great served over Arugula, prosciutto and topped with fresh grated parmesan and Balsamic vinegar if desired
Olive Bread
In food processor with dough blade, blend 1 c. Wheat flour, 2 c. Bread flour, 1 tsp. Salt, 1 TB sugar, 1-2 Tsp crushed Rosemary, 1 Tsp crushed oregano, 2 TB Kalamata olive paste (tapenade) with 1+ c. water with dissolved yeast.  Knead and allow to rise in a warm greased bowl for 2 hours (or until double).  Punch down, knead, and split into 2 pieces, shaping into 2 round pieces (long or round loaves).  Place into a 450 degree oven with a pan of water, reducing the oven to 400 degrees when the bread goes in for 30 minutes.
Roasted Vegetables
Preheat oven to 450 degrees.  In boiling salted water, add chunked vegetables, hardest first:  rutabagas (10 minutes), carrots (5 min. more), then potatoes (5 min. more).  Drain and stop cooking with cold water.  In cooking pan (black skillet or roasting pan), toss with 2-3 TBS olive oil and chopped basil.  Salt and pepper as desired.  Roast for 1 hour, stirring after 30-40 minutes.  Take vegetables to a crusty, golden brown—don’t worry about some black edges.  Vegetables will be caramelized.
Hints
I believe from these “experiments” that canned vegetables should roast at a low temperature for a couple of hours.  Fresh ones should be at a high temperature for a half hour to an hour.
Sicilian Sauce
Caramelize 1 onion and a little rosemary (1.5” piece) minimal olive oil with salt and pepper.  Add 3 TBS sugar until pale amber and onion is clear (do not burn).  Add ¼ tsp dried oregano and ½ tsp dried basil with 2 cloves garlic and zest of 1 orange.  Over high heat, add ½ cup of red wine vinegar.  Add 2 cups (large can) crushed tomatoes (no juice).  Reduce to jam consistency and add fresh ground pepper after turning out into a bowl.
Lemon Risotto
Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course. 

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces) 
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel 

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve. 

This was good!

Other Favorites
Stir Fry Wild Rice With Pork
Cook 1 cup of wild rice with salt and 3c water for 1 hour (2c cooked).  Meanwhile, thin slice 1 cup each:  carrots, celery, green onion, mushroom, ½ lb snow peas.  Make sauce from ¼ c soy sauce, 1 TBS corn-starch, 1 TBS sherry, ½ tsp ginger, dash salt.  Thin-slice ½ lb pork and stir-fry in minimal oil (spray pan and pork after in the pan).  Stir in vegetables 5 min. (crisp-tender).  Fold in rice and add sauce.  Continue cooking for a minute or 2 until thickened.
Sweet & Sour Refrigerator Slaw
1 cabbage med.
1 med sweet onion
1 green pepper
1 red pepper
shake in jar ½ c sugar, ½ cup oil, ½ c vinegar, 1 tsp-1 TBS salt, 1 tsp celery seed, 1 tsp pepper
(note:  I used ½ c sugar, 2 TBS oil, 1 c vinegar (1/2 cider & ½ white), 1 tsp SALT, 2 tsp celery seed, 1 tsp pepper, shake or 2 of McCormick seasoning and Tabasco)

Quick Picante Gazpacho – Pace Foods
Prep Time : 15 min.
Chill Time : 2 hr. 

INGREDIENTS:
1 can (28 oz.) whole peeled tomatoes 
3/4 cup Pace® Picante Sauce 
2 tbsp. lemon juice 
1 tbsp. chopped fresh cilantro 
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 cup thickly sliced cucumber 
1 stalk celery, cut into 1" pieces
1 slice firm white bread 
1/4 cup chopped cucumber 
Sliced green onions 

DIRECTIONS:

PLACE tomatoes, picante sauce, lemon juice, cilantro, garlic powder, sliced cucumber, celery and bread in blender or food processor. Cover and blend until smooth. Refrigerate at least 2 hr. TOP with chopped cucumber. Garnish with onions. Serves 4.

Basic Bread
Ingredients
Several cups Bread flour or All purpose (such as King Arthur)
Pack of yeast (or use 2 tsp. from bottled yeast—RapidRise preferred)
Salt
Water

Starter
1.	In KitchenAid Mixer on 2 with paddle, mix 1-2 cups very warm water with the yeast and blend well.
2.	Add just enough flour to make a mixture the consistency of pancake batter (about 1-2 cups flour).
3.	Blend well, remove paddle and cover ½ -3 hours (at least 1 is better).  This is a starter.
Bread
1.	Using dough hook, loosen starter with .5-1 cup very warm water.
2.	Add 1-2 tsp. salt
3.	Fold in additional flour, 1 cup at the time until a dough ball forms (may look a bit dry).  Dough should NOT be tacky or wet.
4.	Run mixer on speed 4-5 for at least 4 minutes to knead the dough.
5.	Allow to rise ½-2 hours covered (1 hour preferred).
6.	Punch down and shape as desired.  I make long baguettes.
7.	Allow to rise 15-30 min.  Slice dough diagonally if desired.
8.	Bake in preheated 500 degree oven for 5 minutes.  Reduce oven to 450 and continue baking 20 minutes.  For a crisp crust, bake with a pan of water.

Note:  The trick here is to make a goopy starter.  This bread can be made.  Though this recipe sounds long, you can start at 4 or 5pm and have bread ready for dinner at 7:30.

Expert Cook Summary
1.	Mix starter with equal parts very warm water and flour.  Allow to rest covered .5-3 hours.
2.	Fold in 1-2 tsp salt, and additional flour.  Knead at least 4 minutes on speed 4.
3.	Allow to rise 1/2-2 hours (1 is ok).  Punch down, shape into loaves and rise additional ½ hour.
4.	Bake in preheated 500 degree oven 5 minutes, reduce to 450 and bake 20 or more minutes.

Bill’s Wild Rice with Mushrooms
	
1		Cup		Wild Rice
1		Cup		Converted Rice
2		Cups		Yellow Onion - diced 1/4"
1/2		Lb		Fresh Mushrooms - diced
3		Tablespoons	Olive Oil
1/4 **		Cup		Red Wine
1    **	 	Tsp		Sesame Oil
3    **		Tbsp		Soy Sauce
1/2		Tsp		Lemon Pepper (optional)
2		Tsp		Salt
1		Tsp		Fresh Ground Black Pepper
1		Tsp		Minced fresh garlic
1		Ea		Chopped red & green bell 

**   means this is a guesstimate. I just adjust to taste.
In a 3qt. sauce pan, boil 5 cups of water. Add salt and wild rice. Cover and simmer 30 minutes. 

Add converted rice to pot without stirring. Cover and cook another 15-20 minutes. Do not uncover. Let sit another 5 minutes after cooking.

Meanwhile, sauté onion (and bells) in oil until tender, followed by garlic. Sauté additional minute or two. Add sesame oil, soy sauce, wine, lemon pepper, black pepper. Add mushrooms and simmer another 5 minutes. When rice is ready, mix all together and season to taste.

Suggestions
Bell pepper (red and green), parsley, garlic or small peas may be added for color or flavor if desired. Bell pepper would be sautéed with onion. Garlic would be added during sauté so as not to burn. Cooked peas would be stirred in when rice and onion is mixed. Hot pepper can be added to taste.

To roast Bells, skewer with long cooking fork and turn slowly over hi heat until skin is charred and blistered. Place in paper bag for 20 minutes. Remove and peel. Rinse and pat dry with paper towel. Roasted peppers do not require sauté as long as raw.

Sticky Buns  
Courtesy Wayne Harley Brachman, Cakes and Cowpokes, William Morrow and Company, Inc., 1995

Sticky bun dough, recipe follows
Cinnamon filling, recipe follows
Sticky topping, recipe follows

Dough:
1/2 cup milk, lukewarm
1/2-ounce fresh yeast (compressed) or 1 1/4-ounce package active dry yeast
1/4 cup sugar
2 large eggs, at room temperature
1/2 teaspoon salt
3 cups all-purpose flour
4 tablespoons unsalted butter

Cinnamon Filling:
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
1 tablespoon cinnamon

Sticky Topping:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup dark brown sugar, packed
3/4 cup pecan pieces

Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes. 

Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls. 

Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it. 

Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes. 

Preheat oven to 350 degrees with the rack set in the middle. 

Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream.

Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes

From Desperation Dinners 
Slow-roasted Tomatoes – First Column
From “Desperation Dinners”column by Beverly Mills
2 (28-ounce) cans diced tomatoes (see Cook's notes)

Cooking oil spray
2 large onions (for about 2 cups chopped)
1 tablespoon bottled minced garlic
3 tablespoons olive oil
1 tablespoon dried basil (see Cook's notes)

Start to finish: 5 minutes preparation, plus 2½ hours unattended baking time

Cook's notes: You can also use 4 cans of tomatoes that are 14 to 14½ ounces each. You can use regular diced or "petite" diced tomatoes. Instead of dried basil, you can use ½ cup loosely-packed, minced fresh basil leaves. Do not use a metal baking pan or a cast iron skillet as these can cause a chemical reaction and destroy the flavor.

Place a rack in the middle of the oven. Preheat the oven to 300 degrees.

Pour the tomatoes into a colander and set them in the sink to drain. Spray a 13-by-9-inch glass or ceramic baking dish with cooking oil spray. (See Cook's notes.) Set aside.

Peel and coarsely chop the onions, and scatter the pieces in the baking dish. Add the drained tomatoes to the dish. (If some of the juice is still clinging to the tomatoes, that's OK.) Add the olive oil, garlic and basil to the dish. Stir until the ingredients are well combined.

Bake uncovered in the middle of the oven for 2½ hours, stirring once halfway through, until the tomatoes are thick and most of the liquid has evaporated.

Use at once or refrigerate in an airtight container for up to 4 days. Reheat the tomatoes (if necessary) in the microwave, covered with a paper towel, on high, for 1 to 2 minutes per 1 cup of tomatoes, stirring once halfway through. (Reheating times may vary according to the power of your microwave.) The tomatoes also may be frozen in 1-cup batches for up to 1 month. To defrost the tomatoes, place them in the refrigerator for 8 hours or overnight. (Batches larger than 1 cup may take longer to defrost.)

Makes 4 cups.

Approximate values per ¼-cup serving: 51 calories (42 percent from fat), 3 g fat (trace amount saturated), 0 mg cholesterol, 1 g protein, 7 g carbohydrates, 2 g dietary fiber, 127 mg sodium.
Penne with Slow-roasted Tomatoes
From “Desperation Dinners” column by Beverly Mills

8 ounces short pasta of choice, such as penne
1 cup Slow-Roasted Tomatoes, defrosted if frozen, recipe follows
1 tablespoon extra-virgin olive oil
¼ cup grated or shredded Parmesan cheese
Salt and black pepper to taste

Start to finish: 15 minutes

Bring 2½ quarts lightly salted water to a boil in a covered 4½-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta, and cook until just tender, according to the package directions.

If the Slow-Roasted Tomatoes are cold, place them in a microwave-safe container, and microwave, covered with a paper towel, on high, until heated through, about 1 to 2 minutes. Set aside.

When the pasta is done, drain it well, and pour it into a 3-quart or larger serving bowl. Drizzle the olive oil over the pasta and toss it to lightly coat the noodles. Add the Parmesan cheese and roasted tomatoes, and toss until the ingredients are well-mixed. Season with salt and pepper to taste. Serve at once.

Serves 4.

Approximate values per serving: 310 calories (24 percent from fat), 8 g fat (2 g saturated), 4 mg cholesterol, 11 g protein, 49 g carbohydrates, 4 g dietary fiber, 206 mg sodium

Right-Away Beef Penne
From “Desperation Dinners” by Beverly Mills and Alicia Ross

2 cups penne
1 lb extra-lean ground beef
2 c frozen pepper mix
2 c frozen corn (copes!)
1 TB Chili powder
1 tsp cumin
½ tsp onion powder
1 can Kidney beans
1 can chili-style diced tomatoes
½ c finely shredded sharp Cheddar

•	Boil penne in 2.5 quarts unsalted water 11-13 min.
•	Cook beef over high heat (about 5 min)
•	Add next 5 ingredients (all except beans and tomatoes) and cook 3-4 min.
•	Drain beans and add with tomatoes (in juice) to skillet and cook 5 min.
•	When penne is tender, drain and stir into beef.  Sprinkle with cheese and allow to cook 1 min more.
Lemony Chicken Piccata
From “Desperation Dinners” by Beverly Mills and Alicia Ross
½ c all purpose flour
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
4 skinless chicken breasts halves (defrosted if frozen)
1 TBS veg. Oil (or olive)
1 lemon
1 TBS butter
½ tsp honey

•	Combine first 4 ingredients and set aside.
•	Flatten chicken breasts to ½ inch
•	Heat oil over high heat, meanwhile dip chicken in mixture and cook 2 minutes until slightly brown.
•	While chicken cooks, cut lemon in half, other half in thin slices.  Squeeze other half in small bowl and set aside.
•	Turn chicken and brown other side for 2 min.  Transfer to platter.
•	Add butter to skillet and reduce heat to low.  After melted, remove from heat and stir in lemon and honey.  Drizzle over chicken and serve

Alicia’s Chicken With Olives
From “Desperation Dinners” by Beverly Mills and Alicia Ross
8 oz thin spaghetti
4 skinless chicken breasts
1 TBS olive oil
Salt & pepper
1 tsp bottled minced garlic
1 ½ tsp Italian Seasoning
1 can Italian style stewed tomatoes
¼ c red or white wine (optional)
1 can (2 ¼ oz) sliced black olives
•	Boil 2 ½ (10 cups) unsalted water to a boil.  Cook spaghetti until tender (9 min)
•	Cut chicken into 1 ½ inch chunks.  Heat oil in 12 inch non-stick skillet over high heat (salt and pepper lightly).  Cook until browned (about 6 min.)
•	Add garlic and Italian seasoning and stir for 30 sec. Add tomatoes with juice and wine and boil over high heat.  Boil for 5 min. until sauce is thick (about 5 min).  Drain the olives.
•	When pasta is tender, drain and set aside.  Add olives to skillet and stir.
•	Remove sauce from heat, toss sauce with drained spaghetti and serve.  
Winter Pesto Pasta
From “Desperation Dinners” by Beverly Mills and Alicia Ross
1 pkg thin spaghetti
8 sun-dried tomato pieces (not packed in oil)
½ c water
2 cloves garlic
1 pkg (10 oz) frozen chopped spinach
½ c shelled walnut pieces
½ c grated parmesan
1 tsp dried basil
½ tsp salt
¼ c sliced black olives
1/3 c extra virgin olive oil

•	Boil 2 ½ q boiling water and add spaghetti
•	Add sun-dried tomatoes in 2 c glass measure and add water.  Microwave 1 ½ minutes or until boiling.  Allow to stand in water 5 min.
•	Peel garlic and drop thru food processor while running to mince.
•	Microwave spinach 5 minutes to defrost.
•	Add walnuts to food processor with garlic (1 min) and measure cheese, basil and salt into machine.  Drain tomatoes with thawed spinach and its juice and the olives.  Process until finely chopped (scrape bowl once).
•	Add oil in thin stream and process 30 sec.
•	Add ½ pesto into bowl with pasta (reserve ½ for another meal).
All-In-One Island Chicken
From “Desperation Dinners” by Beverly Mills and Alicia Ross

When your whole dinner gets cooked in just one skillet, clean-up is a breeze. But the main breezes you'll be thinking about are from the balmy Caribbean as you taste the bright, sunny flavors of this chicken-pineapple medley. Since the rice cooks right along with the chicken, be sure to use an extra-deep skillet so you'll have the room you need. This recipe is also flexible. No crushed pineapple? Use tidbits or even rings. A red or even yellow bell pepper can replace the green. We've grown accustomed to using reduced-sodium soy sauce, but regular works fine, too. Chicken tenders could replace the breast halves. One ingredient we don't recommend switching is the "instant" rice that cooks in just five minutes. This handy rice is the secret to a meal that's ready for the table in just 20 minutes.

1 teaspoon vegetable oil
1 large onion (for about 1 cup chopped)
1 pound boneless, skinless chicken breast halves, fresh or frozen
1 medium green bell pepper (for about 1 cup slices)
1 tablespoon reduced-sodium soy sauce
2 teaspoons bottled minced garlic
1 teaspoon bottled fresh ginger (see Note)
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1 can (11 ounces) crushed pineapple
1 can (14 1/2 ounces) stewed tomatoes
1 can (14 1/2 ounces) fat-free chicken broth
1 1/2 cups "instant" (5-minute) rice
2 tablespoons cornstarch
3 tablespoons water

1. If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

2. While the chicken microwaves, heat the oil on medium in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the pan as you chop. Cut the chicken (fresh or partially defrosted) into bite-size chunks, adding them to the skillet as you cut. After the first breast is added, raise the heat to medium-high. Cook, stirring from time to time.

3. While the chicken cooks, rinse, core and seed the green pepper and slice it into rings about 1/4 inch wide. Add the pepper slices to the pan and stir from time to time. Add the soy sauce, garlic, ginger, Worcestershire and black pepper. Drain the pineapple and set it aside. (Reserve the pineapple juice for another use, if desired.)

4. Add the tomatoes with their juice, broth, drained pineapple and rice to the skillet. Stir to mix well and moisten the rice. Cover the skillet, raise the heat to high, and bring the mixture to a boil. Continue to boil until the chicken is done and the rice is tender, about 5 to 6 minutes.

5. Meanwhile, combine the cornstarch and water in a small container that has a lid and shake until the lumps disappear. Set aside. When the chicken is done, reduce the heat to medium. Shake the cornstarch mixture again and add the mixture to the skillet a little at a time, stirring constantly, until the broth is about as thick as heavy cream, 1 to 2 minutes. (Reduce the heat to medium-low if the sauce starts to stick.) Serve at once, passing more soy sauce at the table, if desired.

Serves 4

Note: Bottled fresh ginger is a relatively new ingredient that is a perfect replacement for the time-consuming fresh ginger. Called crushed, ground, minced or chopped, depending on the brand, bottled fresh ginger is available in the produce section of larger supermarkets. Finely minced fresh ginger can be substituted in equal amounts.

Soup Mix Comments
From “Desperation Dinners” by Beverly Mills and Alicia Ross

Soup mix makes classic sauce in minutes 
By Beverly Mills (with Alicia Ross)
UNITED FEATURE SYNDICATE
Today's recipe came from my "How Hard Does It Have To Be?" file. There it was, printed in perhaps the country's most prestigious newspaper, and, according to the famous food writer, this White Bolognese with porcini mushrooms was perhaps the finest pasta sauce on the planet.

That is a pretty solid endorsement, so I decided to give it a try. Two hours later, we were sitting down to dinner. White Bolognese Sauce wasn't the only thing steaming.

"I chopped and sauteed and soaked and stirred and simmered for two hours and this is it? What a waste of time."

My grievance was not so much that the sauce did not taste good, but if you invest two hours at the stove, the outcome had better inspire poetry. But what right did I have to complain unless I could do better myself? So I decided to apply a few Desperate tricks to streamline this Italian classic.

The only secret to the "famous" Bolognese I could fathom was dried porcinis and a little white wine. Thanks to a new wild mushroom soup mix, the Desperate version of this pasta sauce eliminates wrestling with dried porcinis yet packs it full of depth and flavor. 

Our recipe may not be famous, but you can make it start to finish in 20 minutes. All I can tell you is that when we sat down to dinner this time, everybody was raving. And it wasn't because we were angry.
Rigatoni With Easy White Bolognese Sauce
From “Desperation Dinners” by Beverly Mills and Alicia Ross
1 pound rigatoni pasta
1 pound 97 percent-lean ground beef, defrosted if frozen
1 pound spicy Italian sausage,casings removed and defrosted if frozen (See Note)
1 large onion, for about 1 cup chopped
1 cup water
1/2 cup dry white wine
2 teaspoons bottled minced garlic
1 1.09-ounce package Knorr Wild Mushroom & Chive Soup, Dip and Recipe Mix (See Note)
1/4 cup half-and-half
1/4 cup grated Parmesan cheese, plus additional for garnish, ifdesired
1. Bring 3 quarts of unsalted water to a boil in a large pasta pot. Add the rigatoni and cook until tender, 11 to 13 minutes.

2. Meanwhile, place the ground beef and sausage in an extra-deep skillet over medium-high heat. Begin cooking the meat while peeling and coarsely chopping the onion, adding it to the skillet as you chop.

3. When all of the onion is added, raise the heat to high. Cook the meat, stirring constantly to break up any chunks, until it is no longer pink, about 7 to 8 minutes. When the meat has browned, drain it into a colander, shaking the colander to remove as much fat as possible.

4. Return the meat mixture to the skillet and place it over medium heat. Add the water, wine, garlic and soup mix. Stir to blend well. When the mushrooms in the soup mix have softened, after about 2 minutes, reduce the heat to the lowest setting. Add the half-and-half and sprinkle the Parmesan cheese over the skillet. Stir until well incorporated. The sauce will be very meaty with only a little liquid.

5. Drain the pasta and serve it at once topped with some of the sauce. Pass additional Parmesan cheese at the table, if desired.

Makes 8 servings.

Note: You can substitute Italian-style turkey sausage for a lower-fat dish. We like to use spicy sausage, but if you are serving small children, the mild version might be a better choice. The Knorr Wild Mushroom & Chive Soup Mix is new, but it is nationally distributed. If you do not find it in your store, ask the manager to order it. If you are serving fewer than 8, cook only the amount of pasta you need. We generally allow 2 ounces dry pasta for each person. The extra Bolognese Sauce can be refrigerated for up to three days or frozen for up to one month. Defrost the sauce for 24 hours in the refrigerator; in the microwave, defrost according to the manufacturer's instructions.

Nutrition information for one serving: 435 calories (29 percent from fat), 14 g fat (5 g saturated), 61 mg cholesterol, 28 g protein, 47 g carbohydrates, 2 g dietary fiber, 706 mg sodium.

Simple list helps keep freezer organized 
From “Desperation Dinners” by Beverly Mills and Alicia Ross

By Alicia Ross (with Beverly Mills)
UNITED FEATURE SYNDICATE
I never seem to pay attention to all of the food that accumulates in my freezer until the power goes out. A few months ago, as my fair city was hit by a huge ice storm and power was out all over town, my thoughts turned to my two freezers. What was in there? What was going to go bad if the power did not come back on?

Marguerite Stewart, a reader from San Diego, Calif., wrote months before the ice storm, "I have made a list of what and how much is in my freezer, which I tape inside a cupboard door." She does it on the computer so she can revise and print it out. "When I add or remove anything from the freezer, I make the change to the list. By having about three categories, it's easy to keep track of things. (My three categories are meats, vegetables and "other" such as pizza and bread.) "I no longer forget what I have and it's great for those 'desperate' times."

As my freezer sat for hours slowly defrosting, I remembered Marguerite's terrific advice and wish I had done more than print out her e-mail and file it for future use. I wished I had put her advice into action so I would have known what was in there. (I dared not open the precious freezers during the power outage, as that hastens the defrosting of items.)

Now I am a true believer in Marguerite's method, printed list and all. All it took to make the initial list was a quick foray into the tundra to itemize the contents followed by a few minutes in front of the computer. Now I can glance quickly at the lists for what I need at the store, as well as menu planning. And in case there is another storm that knocks out power, I'll know what's there without having to stand with the door open.

When you are investigating the contents of your freezer, pull out the ingredients for today's quick and easy, freezer-based soup, South-of-the-Border Corn Chowder. Your freezer will be on its way to organization, and dinner will only be 20 minutes away. 

South-of-the-Border Corn Chowder
From “Desperation Dinners” by Beverly Mills and Alicia Ross

2 teaspoons vegetable oil
1 cup frozen chopped onions
2 cups frozen, cubed hash-brown potatoes (See note)
1 teaspoon bottled minced garlic
2 14.5-ouce cans fat-free chicken broth
1 4-ounce can chopped green chiles, hot or mild
1 cup frozen yellow corn kernels
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup half-and-half
1/4 cup finely shredded Monterey Jack, cheddar or Mexican-blend cheese
Reduced-fat or fat-free sour cream, optional garnish
2 tablespoons real bacon bits (not imitation), optional garnish
1. Heat the oil in a 41/2-quart Dutch oven or soup pot over high heat. Add the onions, potatoes and garlic, and cook until the vegetables start to brown and stick to the pot bottom, about 3 minutes. Stir occasionally.

2. As the vegetables cook, open the chicken broth and drain the chilies. When the onions and potatoes just begin to brown on the edges, add the chicken broth. Stir vigorously and scrape all brown bits from the pot bottom. Cover the pot and turn up the heat to bring it to a boil.

3. Keeping the pot covered as much as possible, add the corn, cumin, chili powder and drained chilies. Stir to mix. When the soup comes to a boil, reduce the heat to low and cook, covered, for 5 minutes, stirring occasionally, to develop the flavor. Remove the pot from the heat and stir in the half-and-half. (Do not boil the soup once the half-and-half has been added or it will curdle.)

4. To serve, ladle the soup into four bowls. Sprinkle a tablespoon of cheese over each bowl and garnish with sour cream and bacon bits, if desired. Serve at once.

Makes 4 servings.

Note: Cubed frozen hash brown potatoes are sometimes referred to as "Southern style."

Nutrition information for one serving: 263.5 calories (22 percent from fat), 6.8 g fat (2.6 g saturated), 15 mg cholesterol, 7 g protein, 46 g carbohydrates, 5g dietary fiber, 651 mg sodium.

Desperation Dinners' French Onion Soup
From “Desperation Dinners” by Beverly Mills and Alicia Ross

2 T. margarine
3 extra large onions, for 4 1/2 cups sliced 
2 cans beef broth 
1 can chicken broth 
1/2 cup dry sherry (I never have this so I leave it out)
2 T Worchestershire
1 t dried minced onion
1/2 t bottled minced garlic
1/2 t dried thyme (sometimes this makes it in, sometimes not)
mozzarella cheese
croutons (I use slices of french bread cause I never have croutons)

1. Turn on the broiler

2. Melt the margarine in a skillet. Meanwhile, peel and slice onions. Raise the heat to high and cook uncovered, stirring from time to time, and reducing the heat to medium when onions start to brown. 

3. While onions cook, add broths to large soup pot on high. Bring to boil, add sherry, and spices (Worchestershire through thyme)

4. When soup is boiling, add the onions the pot and cover it. Boil for 1 min to incorporate onion flavor. Remove from heat.

5. Ladle 1 1/2 cups soup into bowls and sprinkle with 1/2 cup croutons. Place 1/2 slice (I always use 2 slices. LOL) mozzarella over croutons, then sprinkle with Parmesean. Place under broiler until cheese melts. Serve at once. 

This recipe truly takes 20 min from start to finish. But I did read in the DD column last week about putting onions in the crockpot (with 1 T butter I think) all day to cook, brown, and caramelize the onion. I think that would make it even better, so I'm gonna try that. 

copyright (c) 1997 by Beverly Mills and Alicia Ross Desperation Dinners 

Demi-glaze mix solution
From “Desperation Dinners” by Beverly Mills and Alicia Ross

Brown gravy substitutes nicely in easy recipe for Chicken Marsala

People had always raved about the Chicken Marsala in our Desperation Dinners cookbook, so it surprised us a bit when we started getting distress calls about the recipe. As it turns out, one key ingredient -- demi-glaze mix -- had suddenly disappeared from grocery shelves.

Cooks who loved the chicken dish were crushed that a family favorite was suddenly out of reach. And so our research started.

The solution ended up being quite simple. Demi-glaze (sometimes spelled demi-glace) is basically a fancy version of brown gravy that often includes some fortified wine. Well, Marsala is a fortified wine and it's also a key ingredient to this dish. So what if we simply substituted a good brown gravy mix for the hard-to-find demi-glaze?

Turns out you can't tell the difference.

Some regional brands of demi-glaze still exist. If you happen to run into a demi-glaze mix, by all means use it. But if not, a packet of brown gravy mix will do just fine. Put Chicken Marsala back on the menu!

Mind-the-Clock Chicken Marsala
From “Desperation Dinners” by Beverly Mills and Alicia Ross

8 ounces linguine
1 lb. skinless, boneless chicken breast halves, defrosted if frozen
1 package (about 1 ounce) brown gravy mix or demi-glaze mix (see note)
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. black pepper
1 tbsp. olive oil
1 medium onion (for about ¾ cup chopped)
2 cups already sliced fresh mushrooms
2/3 cup dry Marsala wine (see note)
Place the linguine in 2 ½ quarts of boiling unsalted water and cook until tender, 9 to 11 minutes.

Prepare the gravy mix or demi-glaze mix according to the package directions and set aside.

Combine the flour, salt and pepper in a zipper-top plastic bag and shake to mix. Cut the chicken into bite-size pieces, drop them into the bag and shake to coat.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the chicken and cook for 2 minutes, stirring frequently. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the mushrooms and cook until the vegetables are softened and the chicken is no longer pink inside, 3 to 4 minutes.

Add the wine to the skillet and heat, stirring and scraping to loosen any bits stuck to the pan bottom. Add the prepared brown gravy or demi-glaze and stir to coat the chicken pieces well. While the sauce heats through, drain the linguine and place some on each serving plate. Top each serving with an equal amount of the chicken and sauce and serve.

Serves 4.

Note: The exact weight of brown gravy mixes will vary slightly from brand to brand, but that won't affect the dish. Just choose a brand that makes at least 1 cup finished gravy. (Some mixes make up to 1 ½ cups gravy, which is fine, too.) We tested this recipe with Knorr brand brown gravy mix, but any good brand of gravy mix (or demi-glaze) will work.

Marsala is a fortified wine that can usually be found near the sherry in the wine section.

Each serving has about 505 calories (15 percent from fat), 9 grams fat (2 grams saturated), 66 milligrams cholesterol, 35 grams protein, 61 grams carbohydrates, 3 grams dietary fiber and 700 milligrams sodium.
Stovetop Hashbrown Casserole
From “Desperation Dinners” by Beverly Mills and Alicia Ross

1 medium onion, chopped 
1 medium green pepper, chopped 
1- 4 ounce can sliced mushrooms, drained 
1/2 teaspoon minced garlic 
4 cups frozen, cubed hash brown potatoes 
1/2 cup water 
5 ounce package sliced canadian bacon 
salt & pepper 

Heat onions, pepper, mushrooms and garlic over medium heat in a deep, non-stick 12" skillet, stirring frequently. Cut canadian bacon in small pieces. When vegetables are softened, add canadian bacon and cook until heated. Scatter hashbrowns over the top, add water, cover and cook 4 minutes. Uncover, raise to medium-high. Cook, stirring occasionally, until potatoes are tender and browned. Season with salt and pepper.

Note: If desired, sprinkle with reduced fat cheese just before serving. Cover for a couple minutes until cheese melts. You can substitute non-meat sausage crumbles for the canadian bacon.

The original recipe came from "Desperation Dinners" by Beverly Mills & Alicia Ross.

Sloppy Janes
From “Desperation Dinners” by Beverly Mills and Alicia Ross

1 1/4 to 1 1/2 pounds extra-lean ground beef, fresh or frozen 
1 teaspoon vegetable oil 
1 large onion (for 1 cup chopped) 
1/2 medium green or red bell pepper (for 1/2 cup chopped) 
1 tablespoon dark or light brown sugar, firmly packed 
2 teaspoons red wine vinegar or cider vinegar 
2 teaspoons Worcestershire sauce 
1 1/2 teaspoons bottled minced garlic 
1 large can (15 oz) tomato sauce 
1 can (6 oz) tomato paste 
salt and pepper to taste 
buns or thickly sliced French bread 
If the beef is frozen, run it under hot water so you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. 

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat. Peel and coarsely chp the onion, adding it to the skillet as you chop. Add the beef (fresh or partially defrosted) to the skillet and raise the heat to high. Cook, turning and breaking up the meat occasionally, until it is crumbled and browned, 5 minutes. Meanwhile, seed and chop the bell pepper, and add it to the skillet. 

Add the brown sugar, vinegar, Worcestershire, and garlic, then stir in the tomatoe sauce and tomato paste. Lower the heat to a simmer and cook 5 minutes more, stirring until all of the tomato paste is thoroughly incorporated. Season with salt and pepper. 
Salisbury Steak, Italian-Style
From “Desperation Dinners” by Beverly Mills and Alicia Ross

Source: Desperation Dinners 
Serves: 4

1 pound ground beef
1/2 cup seasoned bread crumbs
1-3/4 cups bottled spaghetti sauce
2 teaspoons Worcestershire sauce (or soy sauce for those who observe not mixing fish with meat)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
2 teaspoons olive oil
1/4 cup water, or as needed
Black pepper to taste
Combine the beef, bread crumbs, 1/4 cup of the tomato sauce, the Worcestershire or soy, onion powder, garlic powder, and Italian seasoning to a large bowl and mix thoroughly with your hands. 

Heat the oil over medium heat in a 12" nonstick skillet that has a lid. 

Meanwhile, shape the meat into four 3-1/2" patties, about 1/2" thick, adding them to the skillet as you make them. Cook the patties for 5 minutes on the first side. 

While the patties cook, pour the remaining tomato sauce into a 2-cup measure. Add enough water (about 1/4 cup) to make 1-3/4 cups sauce. Stir to blend and set aside. After 5 minutes, when the juices have risen to the surface of the patties, carefully turn the patties over. 

Cover and continue to cook until the meat is cooked through to personal preference, 4 to 7 minutes. Place each patty on a serving plate. Pour the tomato sauce into the skillet. Cook until the sauce is heated through, 1 to 2 minutes, stirring constantly and scraping any brown bits from the bottom of the skillet. Season with black pepper, spoon the gravy over the patties and serve. 

Poster's Notes: Great for weekday dinner. 

Posted by Raquel Schnitzer 

Nutritional Info Per Serving:  434 Calories (kcal); 33g Total Fat; (68% calories from fat); 21g Protein; 12g Carbohydrate; 97mg Cholesterol; 500mg Sodium
Food Exchanges: 1 Grain(Starch); 2-1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Winter Roasted Carrots
From “Desperation Dinners” by Beverly Mills and Alicia Ross

Nonstick cooking oil spray
2 pounds baby carrots
4 small onions
6 cloves garlic
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons balsamic vinegar

Preheat the oven to 475 degrees.

Spray an 11-by-13-inch roasting pan with nonstick spray. Place the carrots in the pan.

Peel the onions and cut them into quarters. Cut the quarters in half again and add the pieces to the pan with the carrots. Peel the garlic by placing the broad side of a chef's knife or other flat object over each clove and giving it a firm whack with your hand. Add the cloves to the pan. (Don't worry if the cloves break apart.)

Drizzle the olive oil over the vegetables, then sprinkle the thyme, salt and pepper over them. Stir and toss until the vegetables are coated with oil. Bake, uncovered, for 12 minutes.

Remove the pan from the oven and stir. Return the pan to the oven and bake 12 more minutes, stirring every 4 minutes, until the carrots begin to brown and are tender when pierced with a knife tip.

Remove the pan from the oven and drizzle the vinegar over the vegetables. Stir and toss until the vinegar is well distributed. Serve 1/2-cup servings as a side dish. Cool the remaining vegetables and refrigerate in a covered container for up to 4 days.

Makes about 4 1/2 cups; analysis per 1/2-cup serving.

Cook's note: Sometimes the water sprinklers in the produce sections of supermarkets waterlog the bags of baby carrots. Your carrots will not brown properly if they have been saturated with water.

Tested by Susan Selasky for the Free Press Test Kitchen

84 calories (34% from fat), 3 grams fat (0 grams sat. fat), 13 grams carbohydrate, 2 grams protein, 192 mg sodium, 0 mg cholesterol, 37 mg calcium, 4 grams fiber.
Quickie Cajun Stew 
From “Desperation Dinners” by Beverly Mills and Alicia Ross

Yield: 4 Servings
Ingredients 

      1 c  instant 5-minute rice
      2 tb butter
      2    large onions (2 cups minced)
      1    med. green bell pepper (1 
           -cup chopp; ed)
      2 tb all-purpose flour
      2 cn beef broth (14 1/2 oz. @)
      8 oz turkey kielbasa sausage
      2 ts salt-free cajun seasoning, 
           -or to ta; ste
      5 oz can white-meat chicken

Instructions

Bring 1 cup of water in a 2-qt. saucepan. Meanwhile, proceed with
step 2. When the water boils, add the rice, cover the pan and remove
from the heat until ready to serve.
Place the butter in a 4 1/2-qt. Dutch oven or soup pot and begin
melting it over medium-high heat. Peel and chop the onions, adding
them to the pot as you chop. Cook the onions until slightly soft,
about 2 minutes.
Meanwhile, seed and chop the bell pepper; set aside.
Add the flour to the soup pot and stir constantly as the flour
starts to brown, 2 minutes. Remove the pot from the heat. Open the
broth cans and remove any visible fat.
Return the pot to the heat and add the broth. Raise the heat to
high and stir to loosen any brown bits. Add the bell pepper, cover
the pot and bring the soup to a boil, about 3 minutes.
Slice the sausage into 1/4-inch-thick circles. Drain the juice from
the chicken. Add the sausage, chicken and Cajun seasoning to the pot
and re-cover. Boil until the green pepper is tender, about 4 minutes.
(Crack the pot lid if the soup begins to boil over.) Remove the pot
from the heat, and uncover to let it cool somewhat.
Meanwhile, divide the rice evenly into 4 large soup bowls. Ladle the
soup over the rice and serve at once.

Approximate values per serving (using Nutritionist IV software): 520
calories (32 % from fat); 18 g fat (4.5 g saturated); 38 mg
cholesterol; 25 g protein; 63 g carbohydrates; 2.5 g dietary fiber;
774 mg sodium.
Country Pasta
From “Desperation Dinners” by Beverly Mills and Alicia Ross

1 pound short pasta, such as penne, rotini or ziti
8 ounces Italian-style turkey sausage, see notes
1/2 cup frozen green peas
3 medium ripe Roma tomatoes (for about 1 1/3 cups chopped)
1 teaspoon dried sage leaves
1/2 teaspoon dried rosemary
1 cup half and half or heavy cream
1/2 cup grated Parmesan cheese, plus additional for serving
1 pinch crushed red pepper or to taste
salt and black pepper to taste

1. Bring 3 quarts unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. Add the pasta and cook until just tender, about 9 to 11 minutes. 

2. Meanwhile, remove the casings from the sausage and place the meat in a 12-inch nonstick skillet. Cook over medium heat until the sausage begins to brown and is cooked through, about 7 to 8 minutes. Stir the sausage often to brown evenly and break up any large chunks. While the sausage cooks, measure the peas into a colander and rinse with warm water for about 30 seconds to begin to defrost the peas. Set them aside to drain. 

3. Core the tomatoes and cut them into bite-size pieces. Set aside. 

4. When the sausage is almost cooked through, add the sage and rosemary to the skillet. When the sausage is fully cooked, add the drained peas, tomatoes, and half and half. Stir and cook 1 minute to heat through. Stir in the Parmesan cheese, crushed red pepper and salt and black pepper to taste. Stir well and remove the sauce from the heat. 

5. Drain the pasta and return it to the cooking pot or pour it into a serving bowl. Pour the sauce over the pasta and stir to mix well. Serve at once, passing additional Parmesan cheese to sprinkle on top, if desired. Serves 6. 

Approximate Values Per Serving: 429 calories (23% from fat), 11 g fat (4.84 g saturated), 44 mg cholesterol, 20 g protein, 61 g carbohydrates, 3.75 g dietary fiber, 389 mg sodium 

Cooking Light
Fresh Corn Salad
Published: Cooking Light- 06/01/97 
INGREDIENTS
1 tablespoon chopped fresh basil
2 tablespoons white balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard

1/2 cup basil leaves
2 large tomatoes, thinly sliced
1/2 cup thinly sliced Vidalia or sweet onion
1 cup fresh white corn kernels (about 2 ears) 

INSTRUCTIONS

Combine first 4 ingredients in a bowl; stir well, and set aside.

Combine basil and remaining ingredients; toss well. Drizzle vinegar mixture over salads, and toss gently.

YIELD: 4 servings 

NUTRITIONAL INFO
calories: 89 carbohydrates: 15.5 g cholesterol: 0 mg fat: 3.2 g sodium: 52 mg protein: 2.3 g calcium: 17 mg iron: 0.7 mg fiber: 2.9 g

Anzac Cookies
Anzac Biscuits 
Of Australian origin, these 'biscuits' could possible be the best cookies we've ever made. The cane syrup imparts a chewy, slightly sticky texture that gives them a wonderful richness.  
 
Published: Cooking Light- 10/01/98 

INGREDIENTS
1 cup regular oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine, melted
3 tablespoons water
2 tablespoons golden cane syrup (such as Lyle's) or light-colored corn syrup
Cooking spray

INSTRUCTIONS
Prep Time: 10 minutes
Cooking Time: 15 minutes

Preheat oven to 325
Combine first 5 ingredients in a bowl; stir well. Add margarine, water, and syrup; stir well. Drop by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 325&176; for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely. 

Note: We found these cookies were much better when made with golden cane syrup such as Lyle's. Cane syrup is thicker and sweeter than corn syrup and can be found in cans next to the jellies and syrups, or in stores specializing in Caribbean and Creole goods.

YIELD: 2 dozen (serving size: 1 cookie) 

NUTRITIONAL INFO
calories: 98 carbohydrates: 17.3 g cholesterol: 0 mg fat: 2.9 g sodium: 59 mg protein: 1.2 g calcium: 11 mg iron: 0.6 mg fiber: 0.6 g 

Cinnamon Crumb Cake
Cinnamon Crumb Cake 
Sprinkled brown sugar and cinnamon does the final trick for this simply wonderful dessert.  
Published: Cooking Light- 05/01/98 
INGREDIENTS
1-1/4 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
Cooking spray

INSTRUCTIONS
Estimated Total Time: 1 hour
Preheat oven to 350
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.
Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350&176; for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

YIELD: 8 servings (serving size: 1 wedge) 
NUTRITIONAL INFO
calories: 211 carbohydrates: 33.9 g cholesterol: 28 mg fat: 6.9 g sodium: 206 mg protein: 3.5 g calcium: 62 mg iron: 1.5 mg fiber: 0.6 g 

Tuscan White Beans
Tuscan White Beans 
For a completely vegetarian version of this dish, substitute 2 teaspoons olive oil for the bacon and drippings.  
 
Published: Cooking Light- 06/01/99 

INGREDIENTS
2 bacon slices
1 cup chopped onion
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 cup dry white wine
1/2 cup water
1 teaspoon grated lemon rind
1/2 teaspoon black pepper
1/2 cup minced fresh parsley 

INSTRUCTIONS
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon drippings in pan; crumble bacon. Add onion and rosemary to bacon drippings in pan; sauté 2 minutes. Reduce heat to medium-low. Add beans, wine, water, rind, and pepper; simmer 30 minutes or until thick. Stir in crumbled bacon and parsley.

YIELD: 7 servings (serving size: 1/2 cup) 
PREPARATION TIME:5 minutes
COOKING TIME: 45 minutes 

NUTRITIONAL INFO
calories: 157 carbohydrates: 25.4 g cholesterol: 1 mg fat: 3.3 g sodium: 183 mg protein: 7.8 g calcium: 57 mg iron: 2.8 mg fiber: 3.6 g 

Slow-cooked pork has simple, great flavors 
There's nothing quite like a big, juicy pork roast to transport me back to my childhood.
Pork in one form or another was such a presence at Sunday dinner, someone would inevitably complain if it was missing.

Hours roasting in the oven would fill the entire house with amazing aromas.

These days, my weekends are too packed to allow for baby-sitting a roast while it cooks in the oven.

But pork roast in the Crock-Pot is simply wonderful. The juicy meat is tender and virtually falls apart after slow cooking all day (or overnight). The flexibility of only five minutes of preparation and then walking away for eight to 10 hours as the roast cooks fits my lifestyle perfectly.

Today's recipe fills the house with slightly spicy apple aromas that would make my mother proud. Serve a crowd or keep leftovers for terrific pork sandwiches a few days later. If you plan on precooking the roast, store the shredded meat and sauce in an airtight container. To serve, simply place the pork on a microwave-safe platter and heat it through, stirring and turning as needed for an even temperature.

Serve the roast with black-eyed peas, turnip greens and corn muffins.

Apple Dijon Pork Roast
1 (3-1/2 to 4 pounds) boneless pork loin roast
1 cup apple juice
1 can (14-1/2 ounces) fat-free chicken broth
1/2 cup Dijon mustard
1/4 cup cornstarch

Trim any visible fat from the pork and cut the roast in half so that it will fit into the slow cooker. Place the halves side by side in the bottom of a 5-quart or larger slow cooker. (See Cook's note.)

In a 4-cup glass measure, mix together the apple juice, chicken broth and Dijon mustard. Pour the mixture over the pork roast halves and cover the slow cooker. Cook on low for 8 to 10 hours or until a cooking thermometer inserted into each roast piece registers at least 160 degrees.

When the roast is cooked, remove the meat to a platter and, using two forks, shred the meat. Mix the cornstarch with 1/4 cup of water in a small jar with a lid. Slowly pour the cornstarch mixture a tablespoon at a time into the sauce remaining in the cooker. Stir until slightly thickened, about 1 minute. (You may not need all of the cornstarch mixture.) Ladle the sauce over the meat and serve.

Serves 8.

Cook's note: This roast was tested in a Rival brand Crock-Pot slow cooker. If you do not have a Rival brand Crock-Pot, you may have to make adjustments to the cooking time or cooking temperature. The roast is done when a cooking thermometer inserted into the center of the roast registers at least 160 degrees. Please check the owner's manual of your slow cooker for further instructions or tips on cooking large cuts of meat.

Approximate values per serving: 296 calories (33 percent from fat), 10.5 g fat (3 g saturated), 99 mg cholesterol, 40 g protein, 9 g carbohydrates, 0.25 g dietary fiber, 581 mg sodium.
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for the past nine years. Their cookbooks, "Desperation Dinners!" (Workman, 1997) and "Desperation Entertaining!" (Workman, 2002) are available in bookstores. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, N.Y. 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-aliciadesperationdinners.com.

Tuscan Bean Salad
Tuscan Bean Salad 
This salad is so tasty and full of nutrition, you'll want to have it every day.  
Published: Cooking Light- 07/01/97 
INGREDIENTS
St. Andrew's Champagne Vinaigrette
2 cups canned navy beans or other white beans, rinsed and drained
1/2 cup finely diced carrot
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1/4 cup minced green onions
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper 

INSTRUCTIONS

Prepare St. Andrew's Champagne Vinaigrette; cover and chill.
Combine beans and remaining ingredients in a large bowl; add 1/2 cup St. Andrew's Champagne Vinaigrette, tossing until well-blended. Cover and chill.
YIELD: 4 servings (serving size: 3/4 cup) 
PREPARATION TIME:20 minutes
NUTRITIONAL INFO
calories: 185 carbohydrates: 26.2 g cholesterol: 0 mg fat: 6 g sodium: 256 mg protein: 7.8 g calcium: 57 mg iron: 3 mg fiber: 4 g 

St. Andrew's Champagne Vinaigrette 
The basic components of this dressing can be varied to suit your tastes. Try, for example, red wine, balsamic, or rice vinegar instead of white wine vinegar; use vegetable or chicken broth in place of water; substitute other fresh herbs for the oregano, such as chives, tarragon, or basil.  
 
INGREDIENTS
1/2 cup water
1 teaspoon cornstarch
1/4 cup champagne or white wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper 

INSTRUCTIONS
Combine water and cornstarch in a small saucepan, stirring with a whisk until cornstarch dissolves. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill. 

YIELD: 14 servings (serving size: 1 tablespoon) 
COOKING TIME: 2 minutes 

NUTRITIONAL INFO
calories: 19 carbohydrates: 0.2 g cholesterol: 0 mg fat: 1.9 g sodium: 84 mg protein: 0 g calcium: 1 mg iron: 0 mg fiber: 0 g 

Pumpkin Cake (Great-Had At Connie’s 10-11-02)
Pumpkin Cake with Cream Cheese Glaze 
The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325 degrees.  
 
Published: Cooking Light- 10/29/02 

INGREDIENTS
Cake:
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Cooking spray

Glaze:
1/2 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon vanilla extract
3 tablespoons fresh orange juice

Garnish:
Fresh orange sections (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. To prepare cake, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin. 

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.

4. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack.

5. To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections, if desired. 

YIELD: 16 servings (serving size: 1 slice) 

NUTRITIONAL INFO
CALORIES 236 (29% from fat); FAT 7.5g (sat 4.6g, mono 1.7g, poly 0.3g); PROTEIN 3.9g; CARB 38.8g; FIBER 1.5g; CHOL 21mg; IRON 1.8mg; SODIUM 295mg; CALC 41mg 

Homemade Pappardelle Pasta With Mushrooms, Green Peas, And Asparagus 
INGREDIENTS
Pasta:
1 teaspoon saffron threads
1/4 cup water
2 cups all-purpose flour, divided
1 teaspoon salt
1 tablespoon olive oil
2 large eggs, lightly beaten

Mushroom broth:
1 tablespoon butter
1/2 cup dried porcini mushrooms
8 shiitake mushroom stems
6 thyme sprigs
1 carrot, quartered
1 celery stalk, quartered
1 small onion, quartered
1 garlic clove
1 bay leaf
1 cup fat-free, less-sodium chicken broth or vegetable broth

Remaining ingredients:
1 tablespoon olive oil
1 tablespoon diced shallot
8 large shiitake mushroom caps, quartered
1 garlic clove, minced
1/2 cup (1-inch) sliced asparagus
1/2 cup fresh or frozen petite green peas
1 tablespoon chopped fresh chives
1/2 teaspoon butter
1/2 cup (2 ounces) grated fresh Parmesan cheese
INSTRUCTIONS
To prepare pasta, combine saffron and 1/4 cup water in a saucepan. Cook over low heat 10 minutes; cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1-1/2 cups flour and salt in a bowl. Make a well in center of mixture; add 3 tablespoons saffron water, 1 tablespoon oil, and eggs. Stir to form a dough. Turn dough out onto a lightly floured surface; shape into a ball. Knead until smooth and elastic (about 10 to 15 minutes); add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Dust dough lightly with flour, and wrap in plastic wrap. Chill 1 hour.
Divide dough in half. Working with 1 portion at a time, pass dough through smooth rollers of pasta machine on the widest setting. Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining half of dough. Cut dough portions into 8 x 1-inch strips. Hang pasta on a wooden drying rack (no longer than 30 minutes).
To prepare mushroom broth, melt 1 tablespoon butter in a saucepan over medium heat. Add porcinis and next 7 ingredients (porcinis through bay leaf); cook 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until reduced to 1-1/4 cups (about 25 minutes). Strain broth through a sieve into a bowl; reserve 3/4 cup broth. Discard solids.
Cook pasta in boiling water 2 minutes or until al dente; drain.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add shallot, mushroom caps, and minced garlic; cook 3 minutes. Add reserved 3/4 cup broth; reduce heat to medium, and cook 3 minutes. Stir in asparagus, peas, chives, and 1/2 teaspoon butter. Add cooked pasta; toss to coat. Sprinkle with cheese. 

YIELD: Yield: 5 servings (serving size: 1 cup pasta and about 1-1/2 tablespoons cheese).

NUTRITIONAL INFO
calories: 346 carbohydrates: 42.8 g cholesterol: 101 fat: 13 g sodium: 810 mg protein: 13.9 g calcium: 162 mg iron: 3.3 mg fiber: 2.5 g 

Gingersnap Cookies 
Published: Cooking Light- 04/15/02 

INGREDIENTS
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons dark molasses
1 tablespoon cold strong brewed coffee
1/2 cup sugar
6 tablespoons butter or stick margarine, softened
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar
INSTRUCTIONS
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.

Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.

Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.

Preheat oven to 350°F.

Cover 2 baking sheets with parchment paper; secure to baking sheets. Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets. Sprinkle with 2 tablespoons sugar. Bake at 350°F for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks. 

NUTRITIONAL INFO
calories: 45 carbohydrates: 7 g cholesterol: fat: 1.8 g sodium: 42 mg protein: 0.4 g calcium: 11 mg iron: 0.4 mg fiber: 0.1 g 

Cinnamon Biscotti 
Published: Cooking Light- 05/01/97 

INGREDIENTS
2-1/2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 large eggs
2 tablespoons stick margarine, melted
2 teaspoons vanilla extract

Cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon
INSTRUCTIONS
Preheat oven to 325°F.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough.

Bake at 325°F for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Bake at 325°F for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack. 

YIELD: Yield: 24 biscotti.
NUTRITIONAL INFO
calories: 96 carbohydrates: 17.6 g cholesterol: 28 fat: 1.8 g sodium: 44 mg protein: 2.2 g calcium: 25 mg iron: 0.8 mg fiber: 0.4 g 

Bon Appetit
Pappardelle Bolognese
4-6 Servings
¼ c olive oil
2 slices thick-cut bacon, diced
1 c chopped onion
½ c chopped celery
½ c chopped carrot
4 garlic cloves, minced
1 TB chopped fresh thyme
1 lb ground veal 
1 lb ground pork
1 c dry red wine
2 bay leaves
2 14oz cans beef broth
1 ½ cups canned tomato puree (2 cans)
1 lb pappardelle or mafaldine pasta
Fresh grated parmesan

Heat oil in large heavy pot over med-high heat.  
Add bacon and sauté until beginning to brown (6 min).  
Add onion, celery, carrot, garlic and thyme.  Sauté 5 min.
Add veal and pork and sauté until brown and colored through (10 min.)
Add wine and bay leaves, simmer until slightly reduced (10 min)
Add broth and tomato puree.  Reduce heat to med-low and simmer, stirring often (1 hour 15 min.).
Season with salt and pepper.

Toss with fresh pasta and parmesan.

Dark Chocolate and Orange Tart

Reminiscent of fragrant Mexican chocolate (which is spiced with cinnamon), and as fudgy as a chocolate truffle, this dessert will serve many more than six, but leftovers will keep for at least a week in the refrigerator.
Candied Orange peel
1 orange
1/4 cup sugar
2 tablespoons water

Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
3/4 cup all purpose flour

Filling
1 cup slivered almonds, toasted, coarsely chopped
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon Grand Marnier or other orange liqueur

For candied orange peel
Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.) 

For Crust 
Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day. 

Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes. 

Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely. 

For Filling
Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.) 

Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

Makes 12 to 16 servings.
   
 Bon Appétit 
March 2003 
Chicken and Mushroom Marsala 	

3 whole boneless chicken breasts with skin (about 2 1/2 pounds),
 halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves 
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. 
Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter. 
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley. 
Serves 6
Gourmet
	
French Bread With Kalamata Olives And Thyme   
The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water. 
1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature 
2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version) 
3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted) 
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil

1 egg white, beaten to blend 

Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough. 

Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack. 

Makes 2 small loaves.

Bon Appétit 
February 2001 
Pork Kebabs Marinated In Honey, Rosemary, And Orange  
Oranges are prized on Cyprus. They're used with delicious results in this pork dish, reminiscent of the cuisine on the northern side of the island. 
2 tablespoons fresh rosemary leaves
4 2-inch-long strips orange peel
1/2 cup olive oil
6 tablespoons honey
6 tablespoons orange juice
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
2 pounds boneless country-style pork ribs, trimmed, cut into 1-inch cubes

24 (about) bay leaves 

Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours. 

Prepare barbecue (medium heat). Thread pork onto 12 metal skewers, sliding 1 bay leaf between every two or three cubes. Sprinkle pork with salt and pepper. Transfer marinade to heavy small saucepan; bring to boil, stirring frequently. Grill pork until cooked through, turning frequently and brushing occasionally with marinade, about 12 minutes. Arrange skewers on platter and serve. 

Makes 6 servings.

Bon Appétit 
May 2002 
Flavors of the World  

Chicken Marsala With Sage   
4 skinless boneless chicken breast halves, each halved horizontally
All purpose flour
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh sage
1 cup imported dry Marsala
1 cup canned low-salt chicken broth
Fresh sage leaves 

Sprinkle chicken with salt and pepper. Dust with flour; shake off excess. Melt 3 tablespoons butter in large skillet over medium-high heat. Add chopped sage; sauté 1 minute. Add half of chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves. 

Makes 4 servings.
Bon Appétit 
May 2002 

Rutabagas With Caramelized Onions  
Root vegetables are always for sale at the Central Market in Lancaster, but are especially nice this time of year. Rutabagas have a distinctive bitterness that makes them good with rich meats like pork. Tamed by the onions and honey, these rutabagas are a terrific side dish. 
8 tablespoons (1 stick) butter
1 3/4 pounds onions, halved, thinly sliced
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
2 tablespoons honey 

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.) 

Serves 8.
Bon Appétit 
October 1997 
Ben’s Cognac Risotto 
SERVES 4 - 6
Ben Gambaro of the Missouri Baking Co. makes this unorthodox but delicious risotto.

4 tbsp. butter
15 small white mushrooms, cleaned, trimmed, and quartered
2/3 cup cognac
3/4 cup heavy cream
7 cups chicken stock
1 tbsp. extra-virgin olive oil
4 medium shallots, peeled and minced
1 3/4 cups Arborio rice
1/3 cup freshly grated parmigiano-reggiano
Salt and freshly ground black pepper
2 tbsp. chopped fresh parsley

1. Melt 2 tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and sauté until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce liquid by half, 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside. Bring stock to a simmer in a medium saucepan over medium heat.

2. Meanwhile, heat remaining 2 tbsp. butter with oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. 

3. Stir in mushroom mixture and parmigiano-reggiano. Season to taste with salt and pepper and serve garnished with parsley.
Barbecued Cowboy Steaks   
Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)

1 2.2-pound bag instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes

Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour. 

Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.

Makes 4 to 8 servings.

Bon Appétit 
July 2003 
Robb Walsh  

  

Recipes:  Epicurious.Com and Others
Herbed Roasted Potatoes 
2 tablespoons olive oil
6 6-ounce russet potatoes, quartered,sliced
1/2 teaspoons dried summer savory, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried marjoram, crumbled 
Preheat oven to 450°F. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine potatoes, herbs and remaining 1 tablespoon olive oil on prepared baking sheet and toss well. Season with salt and pepper. Roast in oven until potatoes until golden brown, stirring frequently, about 40 minutes. 
Serves 4.
	
Per serving: calories, 270; fat, 7 g; sodium, 20 mg; cholesterol, 0 mg	
Bon Appétit	

Maple Glazed Pork Roast With Sweet Potatoes 
a 4-pound boneless pork loin roast
4 1/2 tablespoons all-purpose flour
1/4 cup pure maple syrup
4 pounds sweet potatoes
3 tablespoons unsalted butter, softened 
Preheat oven to 350°F. Pat pork dry and season generously with salt and pepper. Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour. Set pork on flour in pan and roast in middle of oven 40 minutes. Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F., 20 to 25 minutes more. 
While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces. In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes. Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water. Return potatoes to kettle and mash with a potato masher, or purée in a food processor. Season potatoes with salt and pepper and keep warm. 
Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes. While pork is standing, skim fat from pan juices. In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth. 
Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits. Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil. Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes. Pour sauce through a fine sieve into a sauceboat. 
Slice pork and serve with sweet potatoes and sauce. 

Parmesan Potato-Stuffed Roasted Onions 
2 yellow onions (each about 3 inches in diameter), unpeeled
olive oil for brushing onions
8 ounces red potatoes (about 2 medium)
1 tablespoon dry white wine
1 tablespoon water
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmesan 
Preheat oven to 375°F. 
Trim root ends flush with onions (so they will stand upright). Cut off tops of onions 1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil a roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender. 
While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan. 
Transfer onions to a work surface to cool and add wine, eater, and cream to baking pan. On top of stove cook cream mixture over moderate heat, stirring, until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes. 
Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture. 
Increase oven temperature to 425°F. 
Mash potato mixture with a potato masher until potatoes ate coarsely mashed and liquid is incorporated and force through a food mill fitted with fine disk into a bowl. Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered. 
In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes. 

Patatine E Carciofi Arrosto Roasted Potatoes And Artichokes 
Asparagus or peas may be added to this recipe. Gremolata—a mixture of lemon zest, garlic, and parsley typically sprinkled over osso buco (braised veal shank)—is not traditionally used in Italian Jewish vegetable dishes, but it gives this one lightness and sparkle. 
For gremolata
1 tablespoon finely grated fresh lemon zest
3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves
2 teaspoons minced garlic 
2 pounds red potatoes (about 1 1/2 inches in diameter)
6 tablespoons extra-virgin olive oil
freshly ground black pepper
3 unpeeled garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs 
6 large artichokes (about 4 pounds), trimmed Italian style
1 to 1 1/2 cups vegetable broth or water
1/2 cup packed fresh flat-leafed parsley leaves
1/2 cup packed fresh basil leaves 
Make gremolata:
In a bowl stir together gremolata ingredients. 
Preheat oven to 400°F. 
In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes). 
Reduce temperature to 350°F. 
Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.) 
Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well. 
Serve vegetables sprinkled with remaining gremolata. Serves 6.  Gourmet April 1998
Roasted Potatoes With Bay Leaves 
An easy-to-make infused oil makes a big difference in the taste of these potatoes. 
2 tablespoons extra-virgin olive oil
4 bay leaves 
2 pounds small red-skinned potatoes 
Preheat oven to 450°F. Combine oil and bay leaves in small skillet. Cook over medium heat just until warm. Remove from heat. Let stand 15 minutes so that bay leaves flavor oil. 
Toss potatoes with bay leaf oil in large roasting pan. Sprinkle with salt and pepper. Roast until potatoes are brown and tender, stirring occasionally, about 45 minutes. Discard bay leaves. Transfer potatoes to bowl and serve. Serves 6.  Bon App.
Thyme-Roasted Potatoes With Balsamic Vinegar 
Balsamic vinegar is boiled with a bit of sugar until they form a luscious syrup to drizzle over the potatoes and veal. 
2 pounds small red-skinned potatoes, scrubbed, halved
Olive oil-flavored nonstick vegetable oil spray
4 tablespoons chopped fresh thyme
2 teaspoons garlic salt 
1 1/2 cups white or regular balsamic vinegar
3 tablespoons sugar 
Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total. 
Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme. 
Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes. 
Serves 6.
	
Per serving: calories, 208; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 0.	
Bon Appétit	
April 1999	

Chicken With Artichokes 
(POULET AUX ARTICHAUTS) 
1 lemon, halved
12 baby artichokes 
3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
20 pearl onions, blanched 1 minute in boiling water, peeled
1/4 cup red wine vinegar
1/2 cup water
3 large garlic cloves, peeled
2 bay leaves 
1/4 cup chopped fresh Italian parsley 
Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with remaining artichokes. 
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated, about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is tender, about 30 minutes. Discard bay leaves. 
Transfer chicken and vegetables to platter. Sprinkle with parsley and serve. 
Serves 4
Bon Appetit – May 1999
Chicken With Artichokes 
(POULET AUX ARTICHAUTS) 
1 lemon, halved
12 baby artichokes 
3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
20 pearl onions, blanched 1 minute in boiling water, peeled
1/4 cup red wine vinegar
1/2 cup water
3 large garlic cloves, peeled
2 bay leaves 
1/4 cup chopped fresh Italian parsley 
Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with remaining artichokes. 
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated, about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is tender, about 30 minutes. Discard bay leaves. 
Transfer chicken and vegetables to platter. Sprinkle with parsley and serve. 
Serves 4
Bon Appetit – May 1999
Grilled Teriyaki Pork Chops With Pineapple Papaya Relish 
For marinade
2/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/3 cup water
1/4 cup rice vinegar
3 garlic cloves, chopped fine
a 2-inch piece fresh gingerroot, peeled and chopped fine
six 1-inch-thick rib pork chops, bones frenched by butcher if desired 
Pineapple Papaya Relish as an accompaniment 
Make marinade:
In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely. 
Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight. 
Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.) 
Serve pork chops with relish. 
Gourmet – May 1999
Jerk Chicken 
(Grilled Spicy Marinated Chicken) 
For the marinade
2 cups finely chopped scallion
2 Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken parts, the wing tips discarded
vegetable oil for brushing the grill 
Make the marinade:
In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon. 
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. 
On a oiled rack set 4 to 6 inches over glowing coals grill the chicken, the batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies. 
Serves 10
Gourmet – Feb 1993
Asian Flank Steak 
This entrée is excellent for summer entertaining. It's even better — and easier — if you place the meat in the marinade a day in advance. Accompany with steamed white rice to catch the juices. 
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh ginger
1 1/4-pound flank steak, fat trimmed 

Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally. 

Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce. 
Serves 4
Bon Appetit – July 1994  Sherly Hurd-House:  Jupiter, Florida
Honey-Citrus Chicken 
Don't let the name fool you. This chicken is sweet from the honey, but it's also very spicy from a jalapeño chili and plenty of black pepper. Frosty lager beer and orzo salad are cooling accompaniments. The chicken needs to marinate for at least four hours, so begin preparing it ahead of time. 
1 medium pineapple, peeled, cored, coarsely chopped
1 medium jalapeño chili, seeded, finely chopped
1 teaspoon minced garlic
1 cup orange juice
1/2 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons (packed) chopped fresh cilantro
2 tablespoons (packed) chopped fresh basil
1 tablespoon ground black pepper
1 teaspoon grated orange peel
1 teaspoon grated lime peel
8 large skinless boneless chicken breast halves
2 tablespoons honey
3 tablespoons butter
Fresh cilantro sprigs
Fresh basil sprigs 
Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.) 
Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper. 
Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. 
Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately. 
Grilled Vegetables
Everybody knows summer means grilling, but most people use the barbecue only for the main course. Maybe that's because they don't know how easy it is to grill vegetables for a delicious warm-weather side dish. Here, the Bon Appétit test-kitchen staff shares a few professional tips so that you can present a beautiful platter of the season's best produce. Conveniently, the vegetables can be thrown on the grill alongside an entrée, whether you're serving steak, chicken or swordfish. Or, increase the quantities and make them the main event. 
4 side-dish servings 
Basting Sauce 
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to re-warm before using.) 
Vegetables 
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices

Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. Arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce. 
Grilling and Serving
Fresh herb sprigs
Lemon wedges

Prepare barbecue (medium-high heat). Grill corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.

Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon. 
Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately. 
—Bon Appétit, July 1996 

Flank Steak with Peppers Stir Fry
Ingredients
(4 servings)
1 lb Flank steak 
3 TB Soy sauce; reduced sodium 
3 TB Vegetable oil 
4 tsp Cornstarch 
1 Bell pepper; red or green 
1 Onion; medium sized 
2 Celery; stalks 
1/2 c Beef broth 
1/4 tsp Black pepper 
5 Fresh ginger; slices 1/4"thk 

Instructions
Cut the steak with the grain into 2" wide strips, then cut each strip across the grain into 1/4" slices. (You will find the meat is easier to slice if you place it in the freezer for a short while before slicing) In a medium bowl, combine the steak with the soy sauce, 1 TB. of the oil and 2 tsp. of the cornstarch. Stir to coat the steak and set aside. Cut the pepper into thin slivers. Cut the onion into 1/2" thick wedges. Cut the celery on the diagonal into 1/2" slices. In a small bowl, stir together the broth, black pepper and the remaining 2 tsp. cornstarch and set aside. In a large skillet or wok, warm 1 TB of the oil over med. high heat. When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes. Transfer the beef to a plate and set aside. Add the remaining 1 TB. of oil to the skillet. Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer. Serve hot with steamed rice. Do-Ahead Time savers: All of the vegetables can be prepared ahead of time and refrigerated, covered until ready to cook. The broth mixture can be made well ahead and the beef can be mixed with its marinade several hours ahead...in fact, I think it is better when marinated for a time before the actual cooking. Calories: 348 Protein: 23 gm Fat: 25 gm Crab: 7 gm Cholesterol: 59 gm Sodium: 653 gm. When I cook, I have made it a habit to gather the ingredients, measure them and set them aside, ready for the time when they are needed. You will find that this is one of the secrets of preparing good Oriental dishes, as they usually contain many ingredients, lots of chopping, and are cooked rather quickly. Barb 

Southern Living Crispy Slaw
1 sm head cabbage shredded (1-1/2 lbs)
½ green pepper chopped
½ red pepper chopper
1 med. Onion chopped
1 cup sugar
½ cup plus 2 TBS vinegar
½ cup vegetable oil
1 tsp salt
1 tsp celery seed

Combine veggies with sugar large bowl.  Cover and chill 2 hours.  
Combine remaining ingredients to a boil, stirring until salt dissolves (let mixture cool).  Pour over slaw and chill several hours.
German Potato Salad
6 small white potatoes
3 med. Kosher dills chopped
6 pieces bacon
½ oil plus 1 TSP bacon plus ¼ cup
Slaw
Title: Old-Fashioned Refrigerator Coleslaw 
Yield: 20 Servings
Ingredients 
      1    cabbage; shredded
      4    carrots; peeled and shredded
      1    onion; thinly sliced
      3    stalks celery; thinly sliced
    1/3 c  oil
    2/3 c  vinegar
    3/4 c  sugar
    1/2 tsp pepper
      2 tsp salt
      1 tsp dry mustard
      1 tsp celery seed

Instructions
In a large bowl, toss vegetables. Combine remaining ingredients in a saucepan and heat to boiling. Pour hot liquid over cabbage mixture; cover.
Refrigerate for several hours.
Use as needed, draining coleslaw well before serving. Save salad dressing to use as marinade for other salads and vegetables.
Makes about 20 servings.

Make this salad on the weekend. Enjoy it for the rest of the week in lunches or with supper.

Light Recipes:  From  Betty Crocker And Others
Fried Wild Rice With Corn (Not Fried)
½ c fat-free chicken broth
½ c chopped green onions
2 cloves garlic, fine chopped
½ c sliced mushrooms
½ cup shredded carrot
1 cup frozen whole kernel corn
3 cups cooked wild rice
1 TB soy sauce
½ tsp pepper
chopped green onion if desired

Boil broth over med-high heat, cooking ½ c onion, garlic, mushroom, and carrot 5-8 minutes. Stir in corn and wild rice.  Cook 3 minutes stirring constantly (mixture will be dry).  Stir in soy and pepper and heat through.  Sprinkle with onion.
From Betty Crocker Light

Herb Couscous
2 tsp butter
2 clove garlic
1 green onion
2/3 c uncooked couscous
1 1/3 c broth
½ tsp salt
2 tsp chopped fresh basil or 1 tsp dried basil
1 tsp finely chopped fresh or ½ tsp dried thyme leaves
2 TBS Parmesan cheese

Cook garlic and onion 1 min over medium heat with butter.  Stir in broth, couscous and salt and heat to boiling.  Remove from heat and stir in basil, thyme and cheese.

Baked Chili In Polenta Crust
Polenta crust (below)
1 tsp veg oil
1 med chopped onion (1/2 c)
1 clove chopped garlic
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 can  (15-16 oz) pinto beans rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 TBS chili powder
½ tsp cinnamon
¼ tsp pepper
½ c shredded sharp reduced-fat cheddar cheese

Crust
1 c yellow cornmeal
¾ c skim milk
3 ¼ c boiling water
1 tsp salt 
1 TBS canned chopped green chilies

Prepare crust.  Heat oven to 350 and grease 2 quart casserole.  Heat oil in 2 quart nonstick saucepan over med heat.  Cook onion and garlic in oil for 5 min, stirring frequently.  Stir in remaining ingredients except cheese heating to boiling.

Spread or press crust mixture ion bottom and up of casserole to form crust.  Spoon chili mixture into crust.  Bake uncovered 30-35 minutes until hot.  Sprinkle with cheese.  Bake uncovered 2-3 minutes or until cheese is melted.

Crust
Mix cornmeal and milk in and milk in a 2-quart saucepan.  Stir in boiling water and salt.  Cook over med-high heat, stirring constantly until mixture thickens.  Reduce heat.  Cover and simmer 10 minutes, stirring freq.  Remove from heat.  Stir in chilies.  Cook 30 minutes or until set.

Red Pepper And Broccoli Risotto
4 ½ c broth
1 large onion chopped (1 c)
4 cloves chopped garlic
2 medium red bell peppers chopped (2 c)
2 c sliced mushrooms
1 ½ c uncooked Arborio or short-grain rice
2 c broccoli flowerets
1 tsp salt
3 TBS Parmesan
1/3 chopped parsley

Spray 2-quart nonstick saucepan with cooking spray.  Heat ¼ c broth to boiling in saucepan.  Cook onion, garlic, bell peppers and mushrooms in broth 3 to 5 min, stirring frequently, until onions are crisp-tender.  Stir in rice and cook 1 min. stirring.

Stir in ½ c broth.  Cook stirring constantly until liquid is completely absorbed.  Continue stirring in ½ c broth and cooking 20 minutes until rice is creamy and just tender.  Stir in remaining ingredients and cook 1 min.
Rice-Stuffed Mushrooms
12 large mushrooms
¼ c broth
1 large onion, finely chopped
1 clove garlic, finely chopped
1 TBS dry sherry or apple juice
½ c soft whole wheat bread crumbs (3/4 slice bread)
½ c cooked wild or white rice
1 TBS chopped fresh parsley
2 TBS parmesan cheese
¼ tsp salt

Set oven to broil.  Remove mushroom stems and set aside.  Place mushroom caps stems down in ungreased jelly roll pan.  Broil 4 inches from heat about 5 min. or until mushrooms release moisture.  Drain on towels.  Finely chop stems and heat broth to boiling in 10-in nonstick skillet over med-high heat.  Stir in onion, garlic, mushrooms stems and sherry.  Cook 8 to 10 min. stirring constantly until onion is tender.  Stir in remaining ingredients, cook, stirring until hot.

Stuff mushrooms with mixture mounding slightly and broil 4 in. from heat 3 to 5 min. or until onion mixture is light brown.

Recipes to Try
Cooks Country Skillet Lasagna Recipe #168199 
4-6 servings  50 min 10 min prep 
1 (28  ounce) can diced tomatoes  
 water  
1  tablespoon olive oil  
1  medium onion, minced  
 salt  
3  garlic cloves, minced  
1/8  teaspoon red pepper flakes  
1  lb ground beef  
10  curly edged lasagna noodles, broken into 2 inch pieces  
1 (8  ounce) can tomato sauce  
1/2  cup grated parmesan cheese, plus  
2  tablespoons grated parmesan cheese  
 pepper  
1  cup ricotta cheese  
3  tablespoons chopped fresh basil  

1.	Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. 
2.	Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 
3.	Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes. 
4.	Remove skillet form keat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve. 
Tuscan Cannellini Beans 

Ingredients:
1 lb. dried Cannellini beans
1 onion, left unpeeled and quartered
2 large carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 head garlic, top quarter cut off and loose skin removed
4 cloves garlic, minced
3 bay leaves
1/4 cup olive oil
1/4 cup fresh sage leaves, chopped
Salt & Pepper
1 (28 oz.) can chopped tomatoes

Directions:
Cover the beans with cold, unsalted water, and soak for 12 hours or overnight. Drain the beans, and add them to a pot with the onion, carrot, celery, garlic head, bay leaves and salt and pepper. Cover with 6 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 1/2 hours. Remove from the heat and cool. Drain the beans, and discard the carrots, onion, celery and bay leaf. Heat the olive oil in the pot and once hot add the minced garlic. Cook for just a minute or two or until fragrant.

Add the tomatoes and cook for 10 minutes or until much of the tomato juice has evaporated. Return the beans to the pot, and squeeze the cooked garlic pulp from the head of garlic into the pot with the beans and tomatoes. Add the sage leaves and taste. Adjust the seasonings with additional salt and pepper if needed. Cook on low for an additional 20 minutes. Serve immediately, or at room temperature, with a little more extra virgin olive oil drizzled on top.

Serves 6 – 8
Roasted Onions with Thyme
BAKED ONIONS WITH THYME   
Active time: 20 min Start to finish: 2 hr
6 medium red or white onions (3 1/2 lb) 
3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) 
10 fresh thyme sprigs or 1 teaspoon dried thyme
Fine sea salt to taste
1/2 cup Chianti or other dry red wine
1/4 cup water

Preheat oven to 400°F.

Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. 

Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil. 

Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.

Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

Makes 6 (first course) servings.

Gourmet 
January 2001 

Gael Greene’s Raw Tomato Sauce For Pasta (Parade 06/25/06)

This is just one of the fabulous recipes that food guru and restaurant critic Gael Greene shares in her new book, “Insatiable” (Warner Books). Use only the ripest tomatoes!

4 large, ripe beefsteak tomatoes, peeled (if desired) and cored
4 very large cloves of garlic, peeled
6 large basil leaves, slivered
6 grindings of fresh black pepper
1 teaspoon salt
2/3 cup fruity, extra-virgin olive oil
1 pound bucatini or perciatelli (both are thick, hollow noodles)
Freshly grated Parmesan cheese (if desired), for serving

1. Chop the tomatoes coarsely, about 1³2 inch. Place tomatoes and all the juices in a large bowl.

2. Smash the garlic with the side of a chef’s knife if you intend to remove it from the sauce before serving. (For a more intense garlic flavor, leave the garlic in the sauce, but mince two of the four cloves.) Add all the garlic, half of the basil, and the pepper and salt to the chopped tomatoes. Stir in the oil. Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.

3. Before serving, cook the pasta in a large pot of salted water until al dente, 10 to 12 minutes. Drain the pasta, reserving 1/3 cup of the cooking water. Return the pasta to the pot and toss with the reserved water. Divide the pasta among six shallow bowls. Remove garlic from the tomato sauce, if desired, and ladle sauce over the pasta. Sprinkle with the remaining slivered basil. Serve immediately with grated Parmesan, if desired.

Serves 6. Per serving (without cheese): 510 calories, 62g carbohydrate, 11g protein, 25g fat, no cholesterol.

Tuscan Chicken with Warm Bean Salad
1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil

3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar

3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.

Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.

Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.

Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

Serves 4.
   
Bon Appétit 
December 1995 
Alan Herman: New York, New York  

Braised Chicken w/Artichoke Hearts, Mushrooms, and Peppers  
Can be prepared in 45 minutes or less. 
Watch our streaming video demonstration to see how to make beurre manié to use in this recipe.

1 1/2 tablespoons olive oil
1 whole chicken breast, halved
1/2 cup finely chopped onion
1 tablespoon minced garlic
2 tablespoons minced pepperoni (pickled Tuscan peppers)
1 red bell pepper, cut into julienne strips
1/2 pound mushrooms, sliced
1/2 cup dry white wine
1/2 cup chicken broth
a 14-ounce can artichoke hearts, rinsed, drained, and quartered
a beurre manié made by kneading together 1 tablespoon softened
 unsalted butter and 1 tablespoon all-purpose flour
3 tablespoons minced fresh parsley leaves

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the chicken, patted dry, and transfer the chicken to a plate. In the fat remaining in the skillet cook the onion, the garlic, and the pepperoni over moderately low heat, stirring, until the onion is softened. Add the bell pepper, the mushrooms, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the bell pepper is softened. Add the wine, the broth, the artichoke hearts, and the chicken, bring the liquid to a boil, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and keep it warm. Whisk the beurre manié into the pepper mixture and simmer the sauce, whisking, for 2 to 3 minutes, or until it is thickened. Stir in the parsley and pour the sauce over the chicken.

Serves 2.

Gourmet 
May 1991 

 
Flank Steak With Chimichurri  
Chimichurri is a thick herb sauce that in Argentina is typically served with steak.
Active time: 10 min Start to finish: 30 min

1 1/2 lb trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

Makes 4 to 6 servings.
Gourmet 
January 2001 
Steak With Chimichurri Sauce  
3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper

2 6-ounce beef tenderloin steaks (about 1 inch thick)

Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

Serves 2.
Bon Appétit 
November 1997 
R.S.V.P.  
Bima, Portland OR 

Pan-Roasted Pork Chops With Cranberries And Red Swiss Chard   
Active time: 40 min Start to finish: 50 min
For Swiss chard 

1/3 cup minced shallots (2 medium) 
1 tablespoon minced garlic
2 tablespoons unsalted butter
1 lb red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

For pork chops 
4 (1 1/4-inch-thick) rib pork chops
1 1/2 tablespoons extra-virgin olive oil

For sauce 
1/3 cup minced shallots (2 medium) 
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz) 
3/4 cup chicken stock or broth
3 tablespoons packed light brown sugar
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 tablespoons unsalted butter

Preheat oven to 400°F. 

Prepare Swiss chard:
Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet. 

Cook pork chops:
Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side. 

Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm. 

Make sauce
Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper. 

Assemble dish:
While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

Makes 4 servings.
 
Gourmet 
November 2001 

Cuban Recipes
Ropa Vieja (Shredded Beef) 
SERVES 4
For its texture, this dish is called ''old clothes'' in Spanish. 

2 small yellow onions, peeled
2 lbs. skirt or flank steak
1 bay leaf
Salt
3 tbsp. olive oil
1 small green bell pepper, cored, seeded, and finely chopped
8 cloves garlic, peeled and minced
1 small mild chile, cored and chopped
1 tbsp. chopped fresh parsley
1 tsp. chopped fresh oregano
1/2 cup tomato purée

1. Quarter 1 of the onions, then put it, steak, bay leaf, and a generous pinch of salt into a large pot. Cover with water by 2'' and simmer, skimming occasionally, over medium heat until meat is very tender, about 3 hours. Transfer meat to a cutting board, reserving broth in pot. Trim off fat and gristle, then slice meat across the grain into 2''-wide strips, pound with a mallet (see Hard Headed), shred, and set aside.

2. Bring reserved broth to a boil over high heat and reduce by half, 10-15 minutes. Strain, discard solids, then set aside 1 cup broth to cool. Reserve remaining broth for another use.

3. Mince remaining onion. Heat oil in a large skillet over medium heat, add onions, peppers, garlic, and chiles, and sauté until soft, 8-10 minutes. Add parsley, oregano, tomato purée, reserved meat, and broth, and season to taste with salt. Simmer, stirring often, for 20-25 minutes

Picadillo (Savory Ground Beef) 
SERVES 4
Every Cuban cook has a version of this classic dish. 

3 lbs. ground beef
10 cloves garlic, peeled and minced
1 green bell pepper, cored, seeded, and chopped
2 scallions, trimmed and finely chopped
25 pitted green olives, chopped
1/2 cup raisins
3 tbsp. capers, drained
2 bay leaves
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 cup tomato sauce
1/2 cup dry sherry
3 tbsp. olive oil
Salt

1. Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves. Serve over white rice, if you like.

Frijoles Negros (Black Beans) 
SERVES 4 - 6

The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.

1 1/2 lbs. dried black beans
1 bay leaf
1 sprig fresh oregano
4 tbsp. olive oil
1 tbsp. ground cumin
12 scallions, trimmed and finely chopped
8 cloves garlic, peeled and finely chopped
1 small green bell pepper, cored, seeded, and finely chopped
Salt and freshly ground black pepper

1. Sort through beans, discarding any small stones, then rinse under cold running water. Put beans, bay leaf, oregano, and 1 tbsp. of the oil into a large pot, then cover with cold water by 3''. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, adding more water as needed to keep beans covered, until beans are tender, about 2 hours.

2. Heat remaining 3 tbsp. of the oil in a small skillet over medium heat. Add cumin, scallions, garlic, and green peppers, and sauté, stirring often, until peppers are soft and scallions are golden, about 10 minutes. Season to taste with salt and pepper, then add to beans. Continue cooking beans, stirring occasionally, for 10-15 minutes. Adjust seasonings. Remove bay leaf before serving. Serve with white rice, if you like.

Foodtv.Com
Paula Dean’s Pork Tenderloin and Roast Vegetables
1 (1 1/2 to 2-pound) pork tenderloin 
Marinade: 
1/4 cup soy sauce 
2 tablespoons dry red wine 
1 tablespoon honey 
1 tablespoon brown sugar 
2 cloves garlic, minced 
1 teaspoon grated ginger 
1/2 teaspoon ground cinnamon 
2 green onions (green parts only), chopped 

Root Vegetables, recipe follows 

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. 
Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.

Root Vegetables: 
5 parsnips 
5 carrots 
2 rutabagas 
5 turnips (roots only) 
Olive oil 
House Seasoning, recipe follows 
Preheat oven to 350 degrees F. 

Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork. 

House Seasoning: 
1 cup salt 
1/4 cup black pepper 
1/4 cup garlic powder 

Mix ingredients together and store in an airtight container for up to 6 months.
Eggplant Pasta
Recipe courtesy Alton Brown
Ingredients
2 medium-large eggplants 
Kosher salt, for purging 
4 tablespoons olive oil 
1 teaspoon garlic, minced 
1/2 teaspoon chile flakes 
4 small tomatoes, seeded and chopped 
1/2 cup cream 
4 tablespoons basil chiffonade 
1/4 cup freshly grated Parmesan 
Freshly ground pepper

Directions
Peel each eggplant leaving 1-inch of skin at the top and bottom 
unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta. 

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat 
to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
 
Chimichurri (Argentinean Steak Sauce--Parsley Sauce For Meats)  

Recipe courtesy Aaron Sanchez
1/4 cup distilled white vinegar
2 jalapenos roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra virgin olive oil
Salt and pepper
Flank Steak
In a blender, combine vinegar, jalapeno, garlic and bay leaves puree until smooth. Transfer to mixing bowl and add the herbs. Whisk in the olive oil and season with salt and pepper Mix well. Set aside. Season the flank steak with olive oil, salt and pepper and grill for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Grilled Pork Tenderloin (Meat And Fish Rub)  
Recipes courtesy Alex Garcia
1 tablespoon oregano
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons Spanish paprika
1/2 tablespoon black pepper 
2 bay leaves
1 medium pork tenderloin (whole)
Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and allow to marinate for 30 minutes. Grill for 8 to 12 minutes for medium rare.
Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 12 minutes

Emeril's Southwest Dry Rub  
Recipe Courtesy of Emeril Lagasse
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt 
1 tablespoon cracked black pepper

Combine all ingredients thoroughly. 
Yield: About 2 cups
Difficulty: Easy

Asian Pork with Snow Peas - Emeril
1/2 cup soy sauce 
1/4 cup pineapple juice 
1/4 cup coarsely chopped green onions 
1/4 cup coarsely chopped shallots 
1/4 cup loosely packed fresh cilantro leaves 
2 tablespoons coarsely chopped fresh ginger 
2 tablespoons honey 
2 tablespoons rice wine vinegar 
2 tablespoons Emeril's Asian Essence 
2 tablespoons chopped garlic 
1 tablespoon sesame oil 
1 tablespoon crushed red pepper 
2 pork tenderloins (about 2 pounds total) 
Sesame Snow Peas, recipe follows 

Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour. 
Preheat the oven to 400 degrees F. 
Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes. 

Sesame Snow Peas: 
2 teaspoons sesame oil 
1 pound snow peas, cleaned 
1 tablespoon black and white sesame seeds 
1 lemon, juiced and zested 
Salt and pepper 
1 tablespoon chopped fresh parsley leaves 
In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley 

Porcini Rossoto
1/2 pound fresh wild mushrooms, such as porcini, shiitake or chanterelle 
1 ounce dried porcini mushrooms 
2 tablespoons olive oil 
2 tablespoons unsalted butter 
1 large onion, diced 
1 teaspoon salt 
1 teaspoon freshly ground black pepper 
1 tablespoon chopped garlic 
1/4 cup brandy 
1/2 pound Arborio rice 
1 bay leaf 
4 cups chicken stock or canned broth, warm 
1/2 cup Parmesan cheese

Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside. 
Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits. 

Light alcohol with a match. When flame subsides, add rice and sauté until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry. 

Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

Glazed Carrots – Alton Brown
Recipe courtesy Alton Brown, 2005
Ingredients
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick (hint:  use a bag of “carrot chips”)
1 ounce (2 tablespoons) unsalted butter 
Heavy pinch kosher salt 
1 cup good-quality ginger ale 
1/2 teaspoon chili powder 
1 tablespoon chopped fresh parsley leaves

Instructions
In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve 
immediately.

Alton Brown’s Baked Macaroni and Cheese
Good-Tried on 11/06/05
Baked Macaroni and Cheese Recipe courtesy Alton Brown 
 
Recipe Summary
Difficulty: Easy 
Prep Time: 20 minutes 
Cook Time: 45 minutes 
Yield: 6 to 8 servings 

1/2 pound elbow macaroni 
3 tablespoons butter 
3 tablespoons flour 
1 tablespoon powdered mustard 
3 cups milk 
1/2 cup yellow onion, finely diced 
1 bay leaf 
1/2 teaspoon paprika 
1 large egg 
12 ounces sharp cheddar, shredded 
1 teaspoon kosher salt 
Fresh black pepper 
Topping: 
3 tablespoons butter 
1 cup panko bread crumbs

Preheat oven to 350 degrees F. 
In a large pot of boiling, salted water cook the pasta to al dente. 
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. 
Remember to save leftovers for fried Macaroni and Cheese.
Episode#: EA1E10 -  2003

Alton Brown’s Stovetop Macaroni
Stove Top Mac-n-Cheese Recipe courtesy Alton Brown 
Recipe Summary
Difficulty: Easy 
Prep Time: 10 minutes 
Cook Time: 25 minutes 
Yield: 6 to 8 servings 
User Rating: 
 
1/2 pound elbow macaroni 
4 tablespoons butter 
2 eggs 
6 ounces evaporated milk 
1/2 teaspoon hot sauce 
1 teaspoon kosher salt 
Fresh black pepper 
3/4 teaspoon dry mustard 
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. 
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Episode#: EA1E10
Tuscan Bean Dip
White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed 
2 cloves garlic 
2 tablespoons fresh lemon juice 
1/3 cup olive oil, plus 4 tablespoons 
1/4 cup (loosely packed) fresh Italian parsley leaves 
Salt 
Freshly ground black pepper 
6 pitas 
1 teaspoon dried oregano

Instructions
Preheat the oven to 400 degrees F. 

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food 
processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. 
 
 Transfer the bean puree to a small bowl. 

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour 
the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, 
salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. 

Serve the pita toasts warm or at room temperature alongside the bean puree.

Emeril’s Essence 
Essence (Emeril's Creole Seasoning): 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme 

Combine all ingredients thoroughly and store in an airtight jar or container. 

Yield: about 2/3 cup 

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and 
Morrow, 1993.

Emeril’s Baby Bam Seasoning
1/2 teaspoon celery salt 
1 teaspoon dried thyme 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1 teaspoon ground black pepper 
2 teaspoons garlic powder 
2 teaspoons onion powder 
2 tablespoons dried parsley 
2 tablespoons salt 
3 tablespoons paprika

Place all the ingredients in a small mixing bowl and stir well to 
combine, using a wooden spoon. Then store in an airtight container for up to 3 months. 

Yield: about 3/4 cup  
Emeril’s Pork Chops
Bread 'Em And Bake 'Em Pork Chops
Recipe courtesy Emeril's There's A Chef In My Soup, by Emeril Lagasse, Harper Collins Publishers, 2002
Ingredients
1 (5-ounce) box plain melba toast 
2 teaspoons Emeril's Italian Essence or other dry Italian seasoning 
2 tablespoons plus 2 teaspoons Baby Bam, recipe follows 
1/2 teaspoon garlic powder 
1/4 cup finely grated Parmesan 
1/4 cup vegetable oil 
2 large eggs 
6 thin center-cut pork chops (about 2 1/4 pounds)

Instructions
Position rack in center of oven and preheat the oven to 400 degrees F. 

Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. 

Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses. 

Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine. 

In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork. 

Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and 
shake to coat on both sides, pressing so that the crumbs adhere. 

Place the chops on the wire rack on the baking sheet. 

Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 
minutes. 

Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops 
immediately.

Mushroom Recipes
Stuffed Portabella Mushrooms
These mushrooms go well with the creamy Parmesan polenta, making a fine vegetarian meal.
Active time: 30 min Start to finish: 30 min 

3 tablespoons olive oil
1 cup coarse fresh bread crumbs 
1 medium onion, finely chopped
1 tablespoon minced garlic
4 medium portabella mushrooms (3/4 lb), stems finely chopped
3 canned plum tomatoes, chopped
1/2 teaspoon chopped fresh sage
1/2 cup dry white wine 

Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl. 

Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs. 

Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes. 

Serve sprinkled with remaining bread crumbs. 

Makes 2 servings (4 as a side dish).
   
 Gourmet 
November 1999 
(Good reviews)
  
Stuffed Portabella Mushrooms (Quick)
1/4 cup coarse fresh bread crumbs
3/4 ounce freshly grated Parmesan (about 1/4 cup)
1 tablespoon chopped fresh flat-leafed parsley leaves
2 portabella mushrooms (each about 4 inches in diameter)
1 tablespoon extra-virgin olive oil 

Preheat broiler.
In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes. 

Serves 2 as a side dish.
(Note:  reviewers say this is a bit dry)   
 
Gourmet 
April 1999 
 
Quick Kitchen  

Wild Rice With Wild Mushrooms
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French crêpes. (The Italians call them porcini, and they are easier to find than crêpes, which is why we call for porcini in this recipe.) 
1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced 

Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.

Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)

Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper. 

Serves 6.
Bon Appétit 
November 1995 
Wild Mushroom Risotto
"Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entrée e."
Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available. 

3 14 1/2-ounce cans vegetable broth

3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup Arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme 

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

*Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide. 

6 First-Course or 4 Main-Course Servings.6 First-Course Or4 Main-Course Servings
   
Bon Appétit 
December 1999 
Vilma Rozansky, Los Angeles, CA  

 

Wild Mushroom Risotto
Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course. 
5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed

2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese 

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets. 

Makes 6 first-course or 4 main-course servings.

Bon Appétit 
September 1999 

Fettuccine With Porcini Mushroom Sauce
Dried porcini are sold at Italian delis and in many supermarkets. 
1/4 cup (1/2 stick) butter
4 large shallots, chopped
1 ounce dried porcini mushrooms, rinsed if sandy
2 cups canned low-salt chicken broth
1 cup whipping cream

12 ounces fettuccine
Grated Parmesan cheese 

Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. 

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately. 

Makes 4 to 6 servings.

Bon Appétit 
May 2000 
Lucia Luhan  
Too Busy To Cook?  

New Recipes
Grilled Marinated London Broil
Can be prepared in 45 minutes or less but requires additional unattended time. 
For marinade
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

a 2- to 2 1/2 pound London broil 
Make marinade:
In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices. 

Serves 6.
Gourmet 
May 1994 

Gazpacho Soup
Puree together in blender:
1 15 oz can Tomato Juice
3 cloves garlic
3 small shallots or 1 small onion (small pieces)
1 small red bell pepper (small pieces)
1 jalapeno pepper (may omit)
2-3 TBS Olive Oil
1 Tbs salt
1 Tbs pepper
1-2 dashes Tabasco
Juice of ½ lime

Pulse in until coarse:
2 Large Tomatoes
2 med pickling cucumbers

Stir in:
½ cup fine chopped celery

Chill in pitcher for 2-4 hours (or overnight)
Serve with chopped celery (basil optional)
Portabella Mushroom And Dried Tomato Bruschetta
1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 portabella mushroom caps (about 3/4 pound) 2 garlic cloves
3 tablespoons olive oil
2 slices crusty Italian bread 

In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.

Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.

Toast bread and spread with tomato purée. Top purée with mushrooms. 

Serves 2 as a first course.
Gourmet 
April 1998 
Quick Kitchen  

Moo Shu Pork  
A little pork goes a long way in this Chinese dinner. Chicken breast can be used as a substitute for the pork. Chinese crepes are available frozen in most Asian markets, but easy-to-find tortillas work, too.

6 ounces lean boneless pork loin chops, cut into 1/4-inch-thick strips, 
well trimmed
1/2 small onion, thinly sliced
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups thinly sliced bok choy
1/2 red bell pepper, sliced
5 large mushrooms, cut into matchstick-size strips
2 cups bean sprouts
2 tablespoons sake
1 tablespoon hoisin sauce*
1 tablespoon low-sodium soy sauce
4 8-inch-diameter flour tortillas or frozen Chinese crepes, thawed

*Hoisin sauce is available at Southeast Asian markets and specialty foods stores.

Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.

Meanwhile, wrap tortillas or crepes in foil. Place in oven to warm, about 8 minutes. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.
Serves 2.
  
Per serving: calories, 480; fat, 7 g; sodium, 1,087 mg; cholesterol, 54 mg 
 
Bon Appétit 
Light and Easy  
(Special Edition) 

Easy Paella is perfect one-pot party dish 
By Beverly Mills with Alicia Ross
United Feature Syndicate, Inc.

      Our favorite holiday parties are often those in the week between Christmas and New Year's. After the whirlwind of activities leading up to Christmas, we're always glad to have an event to keep the momentum going. For the host, it's also nice that most of your guests will actually have the time to attend.
      Another advantage to a "between week" party is that it doesn't have to be so fancy as a traditional Christmas or New Year's event. After the holiday rush, everyone appreciates a relaxed and casual evening with just a few friends.
      Today's recipe for Party Paella makes the perfect stress-free centerpiece to your meal. We know you're thinking paella takes hours to prepare and simmer.
      Wrong.
      In short order, you'll have a one-pot main dish everyone will think you slaved over. Add a crisp salad and some crusty rolls, and dinner is done. For dessert, you can serve a smorgasbord of all of those leftover Christmas cookies.
      This meal is so easy you can even invite a few folks over, spur of the moment. Why not make that "between week" extra special?

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

      Menu: Party Paella
      Green salad
      Crusty rolls

Party Paella
      Start to finish: 25 minutes
      Cook's notes: If your grocery store doesn't stock fish-flavored bouillon cubes, ask the manager to order them, or substitute a chicken bouillon cube. We like to use converted rice in this recipe because its texture allows the dish to stand for up to 30 minutes before serving, adding flexibility for entertaining.

      1 tablespoon olive oil
      1 large onion (for about 1 cup chopped)
      2 cans (6.5 ounces each) minced or chopped clams
      1 fish-flavored bouillon cube, such as Knorr (see Cook's note)
      12 ounces to 1 pound reduced-fat kielbasa sausage
      1 pound boneless, skinless chicken breast halves, defrosted if frozen
      2 cups converted rice (see Cook's note)
      3 bay leaves
      2 teaspoons dried basil
      2 teaspoons paprika
      1 1/2 teaspoons dried thyme leaves
      1 tablespoon Worcestershire sauce
      2 teaspoons bottled minced garlic
      1/2 teaspoon red pepper sauce, such as Tabasco, optional
      1 (14.5 ounce) can diced tomatoes seasoned with onions and garlic
      1 cup frozen green peas

      Heat the oil in a 4 1/2-quart Dutch oven or soup pot on medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring frequently, until the onion begins to soften, about 2 minutes. Meanwhile, drain the juice from the clams into a 4-cup measure.
      Set the clams aside.
      Add enough water to the clam juice in the measure to equal 3 1/2 cups. Add the water/clam juice mixture and bouillon cube to the pot, cover the pot and bring it to a boil. When the water mixture boils, stir it until the bouillon cube is dissolved and mixed in.
      Meanwhile, cut the chicken and sausage into bite-size pieces and set them aside.
      Add the chicken, kielbasa and the rest of the ingredients, except the frozen peas and clams. Stir well, cover the pot, and reduce the heat to low. Simmer for 18 minutes.
      Meanwhile, pour the frozen peas into a colander, and run cold tap water over them for about 1 minute to defrost slightly. Set aside to drain. When the rice has cooked 18 minutes, stir in the peas and the reserved clams. Continue to cook 2 minutes, or until the rice is tender and most of the liquid has evaporated. (The paella should still be moist.) Fluff and stir the paella with a fork, and serve.
      (The paella can stand, covered, for up to 30 minutes before serving. However, if you are going to allow the paella to stand longer than 10 minutes, stir in the peas between 5 and 10 minutes before serving to preserve their bright green color.) Makes 8 servings.

      Approximate Values Per Serving: 397 calories (13 percent from fat), 6 g fat (1 g saturated), 68 mg cholesterol, 31 g protein, 54 g carbohydrates, 2 g dietary fiber, 1,016 mg sodium 

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

Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.

 

 

From Observer
Marinated Oven-Dried Tomatoes
POSTED: 3:42 p.m. EDT August 10, 2003 
UPDATED: 6:44 a.m. EDT August 26, 2003 
Oven drying is another way to enjoy tomatoes when they are at their summer best and in generous supply. The tomatoes become sweeter after drying, and marinating adds an extra burst of flavor. For shorter preparation time, bake the tomatoes for just 2 to 3 hours, until they are just partially shriveled, then toss them with some fresh tomato halves and serve the mixture atop mixed baby greens for a contrast in texture and flavor. 
Tomatoes

¼ cup extra-virgin olive oil 
4 cloves garlic, minced 
2 teaspoons cracked black pepper 
½ teaspoon salt 
2 pounds ripe plum (Roma) tomatoes (about 8 to 12 tomatoes), halved lengthwise and seeded (see Tip) 

Italian Marinade
¼ cup extra-virgin olive oil 
¼ cup white wine vinegar 
1 tablespoon minced shallot 
1 teaspoon minced fresh flat-leaf parsley 
1 teaspoon minced fresh oregano (or ¼ teaspoon dried oregano) 
1/8 teaspoon dry mustard 
Pinch of red pepper flakes, or to taste 
Dash of ground white pepper, or to taste 

To complete the recipe
Sprigs of fresh basil or oregano for garnish 
Preheat the oven to 175° F. Cover a large baking sheet with aluminum foil. Stir together the olive oil, garlic, pepper, and salt in a medium bowl. Cut the tomatoes in half lengthwise and remove the seeds. Add to the olive oil mixture and toss. Use a slotted spoon to transfer the tomatoes, cut sides up, onto the baking sheet. Bake in the oven for 6 to 8 hours or overnight. The tomatoes should be shriveled, but they should still retain some moisture and softness. 
While the tomatoes are in the oven, whisk together all of the vinaigrette ingredients in a medium bowl. Refrigerate in a covered container. 
When the tomatoes are done, whisk the marinade. Add the tomatoes and toss. (If you prefer, first halve the tomatoes lengthwise or cut them into smaller pieces. Taste and adjust the seasoning. 
Use a slotted spoon to serve the tomatoes. Garnish with sprigs of fresh basil or oregano. 
Advance Preparation
The marinated oven-dried tomatoes will keep for up to 1 week in a covered container in the refrigerator. Bring to room temperature for serving. 
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. 

Mama Ricotta’s Pollo alla Contadina
Chef Frank Scibelli
 Ingredients
4 split chicken breasts 
4 links of sweet Italian sausage 
3 cups medium diced red potatoes 
1 large yellow onion sliced thin 
1 rosemary spring finely chopped 
2 Tablespoons chopped parsley 
1 cup dry white wine 
1 cup low sodium chicken stock 
2 tablespoons butter 
1/2 cup extra virgin olive oil 
1 14-ounce can of small spring peas 
4 minced garlic cloves 
Kosher salt to taste 
Pepper to taste

Directions
Preheat oven to 350 degrees F. 
Place 1/4 cup of olive oil, chicken breasts, and rosemary in a large mixing bowl. 
Season both sides of chicken with salt and pepper. 
Toss all ingredients together to coat. 
Cover and set aside in refrigerator to marinate for at least one-half hour to one hour. 
Place onions, potatoes, garlic, sausage and remaining olive oil in a separate mixing bowl. 
Season with salt and pepper. Be sure that all ingredients are lightly coated with olive oil. This will help to prevent burning. 
Add chicken to mixing bowl and toss well to combine. 
Empty these ingredients into a medium roasting pan. 
Roast uncovered for 40 minutes and remove from the oven. 
Add parsley, peas, wine, chicken stock, and butter. 
Cook for an additional 10 minutes. 
Remove and serve immediately.

Serves 4.

Emeril Recipes
Fresh Tomato Sauce 
1 1/2 pounds ripe plum or heirloom tomatoes, cored, seeded, and roughly chopped 
1 1/2 tablespoons extra-virgin olive oil 
1 tablespoon balsamic vinegar 
1 tablespoon chopped fresh basil leaves 
1/2 teaspoon chopped garlic 
1/2 teaspoon salt 

In a blender, combine all the ingredients and pulse to a chunky consistency. 
Transfer to a glass bowl and adjust the seasoning to taste. Let sit at room temperature for 30 minutes to 1 hour to allow the flavors to blend. Serve at room temperature. 

Yield: 4 servings 
Herbed Orzo with Peas: 
8 ounces orzo pasta 
1/2 cup frozen peas 
1/4 cup olive oil 
1 tablespoon fresh lemon juice 
1/4 cup chopped green onions 
3 tablespoons chopped fresh parsley leaves 
2 tablespoons chopped fresh basil leaves 
Salt 

Bring a medium pot of salted water to a boil. Add the orzo and cook until tender, about 8 minutes. Add the peas and cook until tender, about 1 minute. Drain and rinse under cold running water. Drain well. 
In a large bowl, toss the pasta with the oil and lemon juice. Add the green onions, parsley, and basil and toss to combine. Add salt to taste. 
Serve at room temperature or slightly chilled. 

Yield: 4 servings

Pasta Primavera
Pasta Primavera Recipe courtesy There's a Chef in My Family! by Emeril Lagasse, published by HarperCollins, 2004 
 
Recipe Summary
Difficulty: Easy 
Prep Time: 25 minutes 
Cook Time: 25 minutes 
Yield: 8 servings 
User Rating: No Rating

1/2 cup cubed carrots 
1/2 cup asparagus, sliced crosswise into 1/2-inch pieces 
1 pound orecchiette pasta or other pasta 
1 tablespoon plus 1 teaspoon salt 
2 tablespoons unsalted butter 
2 tablespoons olive oil 
1/2 cup chopped yellow onion 
1 tablespoon minced garlic 
1 cup cubed zucchini 
1 cup cubed yellow squash 
1/2 cup chopped tomato 
1/2 cup frozen green peas 
1/2 teaspoon ground black pepper 
1/4 cup extra-virgin olive oil 
2 tablespoons chopped fresh parsley leaves 
1/2 cup grated Parmesan, optional garnish 

Bring a large pot of water to a boil. 

As the pasta water is heating, bring a small saucepan of water to a boil. Add the carrots and asparagus to the small saucepan and blanch for 2 minutes. Using oven mitts or pot holders, remove the small saucepan from the heat and pour the carrots and asparagus away from you into a colander set in the sink. Rinse under cold running water to refresh. 

While cooking the vegetables, add the pasta and 1 tablespoon of the salt to the large pot of boiling water. Return to a boil and cook the pasta until al dente, stirring occasionally, about 12 to 15 minutes. Turn the stove off, and with a small ladle, transfer 1/4 cup of the cooking liquid to a small cup and set aside. Using oven mitts or pot holders, drain the rest of the pot away from you into a colander set in the sink. Place the pasta in a large bowl with the 1/4 cup cooking liquid and cover with plastic wrap or a clean kitchen towel to keep warm. 

In a large skillet over medium-high heat, melt the butter and, when hot, add the olive oil. 
Add the onion and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the zucchini and squash, and cook, stirring, for 3 minutes. Add the cooked carrots and asparagus, and cook, stirring, for 1 minute. Add the tomato, peas, the remaining teaspoon of salt, and the pepper. Stir and remove from the heat. 

Pour the vegetables over the pasta in the bowl. Drizzle with the extra-virgin olive oil, add the parsley, and toss to coat evenly. Sprinkle, if you like, with the Parmesan cheese. Serve immediately. 

Episode#: EM0213
Martha Stewart Living
French Lentil Sausage Stew
4 TBs Oil
1 lb Keilbasa ½ inch thick 
1 onion, 2 carrot, 2 celery sliced thin
2 Cups Chicken or Veg. Stock
7 cloves of garlic
3.5 c Le Puy Lentil
1 bay leaf
3 tsp Rosemary chopped, divided

Directions
Brown sausage in oil 6 min.
REMOVE SAUSAGE
add Vegetables and cook 5 min.
Add Lentils , bay leaf and Rosemary and rest (save 1 tsp Rosemary chopped)
Cook 50 min (low)
Add Sausage and heat 5 min with 2 tsp Rosemary

Food Articles
Slow Roasted Tomatoes from Desperation Dinners – Column 1
Posted on Wed, Mar. 09, 2005 
Desperation Dinners
Slow roasting transforms tomato in a rich base

It's easy to get into a recipe rut. Here's my newest excuse: Sometimes there are simply too many recipes bombarding me and I don't know where to start. I have the same problem choosing books and movies, and my answer for that concern is to rely on trusted friends to recommend novels and films they enjoyed. Why not do the same with recipes?

The trick is to find trusted cooks whose tastes are similar to yours. Know anybody who just can't stop talking about food? When you overhear them describing a wonderful dish, ask for the recipe. Most enthusiastic cooks are happy to share.

Jeff Strickland of Charlotte, N.C., is one of my "food friends" who's always generous with his advice and ideas. He learned to cook from his Southern mother and grandmother, and he's been experimenting for the better part of two decades. Jeff even created a section on his personal Web site for favorite recipes. You can visit the cooking page of his site at http://jeffstrickland. home.att.net/cooking.htm (note that there is no www in this Web address).

We've adapted today's recipe for Slow-Roasted Tomatoes from a recipe on Jeff's Web site; he in turn adapted it from a recipe in "The Italian Country Table" by Lynne Rossetto Kasper. These tomatoes bake very slowly in the oven, cooking down to form an intensely flavored tomato base. (Jeff decided it's too thick to be called a sauce.) Today's version makes enough to add gusto to several recipes, and the leftovers can be refrigerated for up to four days or frozen for up to a month.

We'll use 1 cup of the tomatoes today with pasta, and freeze 2 cups for next week's Italian-inspired soup. We'll also freeze the remaining 1 cup for more of Jeff's ideas next week.

Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a food columnist for The Raleigh News and Observer, also has two children. Send your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, Or visit the Desperation Dinners Web site at bev-alicia@desperationdinners.com.

Slow Roasted Tomatoes from Desperation Dinners – Column 2
The many possibilities for slow-roasted tomatoes
Never in this hectic lifetime would we have thought to put canned tomatoes in the oven, cook them at 300 degrees for 2½ hours and expect to get anything worthwhile out of the bargain. But that's why we like having friends like Jeff Strickland.

By day Jeff is a computer analyst in Charlotte, N.C., but most evenings you'll find him experimenting in the kitchen. He raved so about Slow-Roasted Tomatoes that we couldn't resist giving them a try. In last week's column we served them with penne, but that's just the beginning.

"The nice thing about these tomatoes is that they're so versatile," Jeff said. "What you're after is the rich tomato flavor that's so essential to Italian cooking, but you're getting it out of a can. This is such a trick."

Here are more ideas (some are Jeff's and some are ours) for Slow-Roasted Tomatoes. (In this week's column, we've repeated the recipe for Slow-Roasted Tomatoes, which also includes defrosting and reheating instructions. Last week's recipe for Penne with Slow-Roasted Tomatoes is posted on our Web site at www.desperationdinners.com.)

• Stir together 1 cup tomatoes with 1 tablespoon of olive oil and use as a dipping sauce for foccacia, breadsticks or other Italian-style breads.

• Sprinkle ½ cup of tomatoes over pizza or brushetta as a topping. (Or thin the roasted tomatoes with 2 tablespoons olive oil, stir in

½ teaspoon dried oregano, and use instead of pizza sauce.)

• Toss 1 cup of tomatoes with hot, drained pasta of choice, Parmesan cheese to taste and one or more of the following add-ins: 1 can (drained) sliced black olives; 1 cup leftover cooked chicken chunks or peeled cooked shrimp; 2 tablespoons pesto and shredded mozzarella cheese to taste; 1 can (drained) cannellini beans and ½ cup caramelized onions; 1 can (drained) chopped artichoke hearts.

• Use as an addition to Italian-style or vegetable soups to boost the flavor, as we have in our recipe today for Minestrone with Slow-Roasted Tomatoes. (Add the tomatoes to taste, but we suggest 1 cup per 14-ounce can as a substitute.)

Send your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, Or visit the Desperation Dinners Web site at www.desperationdinners.com.

Minestrone with Slow-Roasted Tomatoes

1 tablespoon olive oil

8 ounces already-sliced fresh mushrooms

20 baby carrots (for about 1 cup sliced)

1 teaspoon bottled minced garlic

2 (14½ ounce) cans fat-free chicken broth

1 (14½ ounce) can fat-free beef broth

1/2 cup uncooked orzo pasta or elbow macaroni

1 (15-ounce) can chickpeas

1 (2¼ ounce) can sliced black olives

2 cups Slow Roasted Tomatoes, defrosted if frozen, recipe follows

1 teaspoon dried Italian seasoning

½ teaspoon sugar

½ teaspoon black pepper, or to taste

1 cup frozen green peas

8 teaspoons grated Parmesan cheese, for serving

1. Heat the oil on medium-high heat in a 4½-quart Dutch oven or soup pot. Add the mushrooms and begin to cook, stirring frequently, while cutting the carrots into thin slices, adding them to the pot as you slice. Add the garlic. Cook, stirring frequently, until the carrots are crisp-tender and the mushrooms begin to lose their liquid, about 2 to 3 more minutes.

2. Pour the chicken broth, beef broth and pasta into the pot, raise the heat to high, cover the pot, and bring the broth to a boil. While the soup is coming to a boil, lift the lid and thoroughly stir the ingredients from time to time as the pasta will begin to stick to the bottom of the pot. Also, while bringing the soup to a boil, rinse and drain the chickpeas and olives, and set them aside.

3. When the soup comes to a boil, reduce the heat to medium-high. Uncover the pot and add the tomatoes, chickpeas, olives, Italian seasoning, sugar and black pepper. Stir frequently, adjusting the heat if necessary to make sure the soup maintains a vigorous boil, and cook until the pasta is just tender, about 8 to 9 minutes more. In the last 2 minutes of cooking, stir in the still-frozen green peas. Serve at once, garnishing each bowl with 1 teaspoon grated Parmesan cheese or more to taste.

Serves 8

Start to finish: 25 minutes

Approximate values per serving: 219 calories (26 percent from fat), 6.5 g fat (1 g saturated), 1.5 mg cholesterol, 10 g protein, 32 g carbohydrates, 7 g dietary fiber, 845 mg sodium

Slow-Roasted Tomatoes

2 (28-ounce) cans diced tomatoes, (see Cook's notes)

Cooking oil spray

2 large onions (for about 2 cups chopped)

1 tablespoon bottled minced garlic

3 tablespoons olive oil

1 tablespoon dried basil, (see Cook's notes)

1. Place a rack in the middle of the oven. Preheat the oven to 300 degrees.

2. Pour the tomatoes into a colander and set them in the sink to drain. Spray a 13-inch by 9-inch glass or ceramic baking dish with cooking oil spray. (See Cook's notes.) Set aside.

3. Peel and coarsely chop the onions, and scatter the pieces in the baking dish. Add the drained tomatoes to the dish. (If some of the juice is still clinging to the tomatoes, that's OK.) Add the olive oil, garlic and basil to the dish. Stir until the ingredients are well combined.

4. Bake uncovered in the middle of the oven for 2½ hours, stirring once halfway through, until the tomatoes are thick and most of the liquid has evaporated.

5. Use at once or refrigerate in an airtight container for up to 4 days. Reheat the tomatoes (if necessary) in the microwave, covered with a paper towel, on high, for 1 to 2 minutes per 1 cup of tomatoes, stirring once halfway through. (Reheating times may vary according to the power of your microwave.) The tomatoes also may be frozen in 1-cup batches for up to 1 month. To defrost the tomatoes, place them in the refrigerator for 8 hours or overnight. (Batches larger than 1 cup may take longer to defrost.)

Makes 4 cups

Start to finish: 5 minutes preparation, plus 2½ hours unattended baking time

Cook's notes: You can also use 4 cans of tomatoes that are 14 to 14½ ounces each. You can use regular diced tomatoes or "petite" diced. Instead of dried basil, you can use ¼ cup loosely-packed, minced fresh basil leaves. Do not use a metal baking pan or a cast iron skillet as these can cause a chemical reaction and destroy the flavor.

Approximate values per ¼-cup serving: 51 calories (42 percent from fat), 3 g fat (trace amount saturated), 0 mg cholesterol, 1 g protein, 7 g carbohydrates, 2 g dietary fiber, 127 mg sodium
 
--------------------------------------------------------------------------------
© 2005 Bradenton Herald and wire service sources. All Rights Reserved.
http://www.bradenton.com

Make Your Own
A-1 Steak Sauce

1/2 C. orange juice
1/2 C. raisins
1/4 C. soy sauce
1/4 C. white vinegar
2 T. Dijon mustard
1 T. grated orange peel
2 T. catsup
2 T. chili sauce

Bring all the ingredients to a boil, and then boil for 2 minutes, stirring constantly. Remove from the heat. Allow the mixture to cool to lukewarm. Pour the mixture into a blender until it is smooth. Pour it into a bottle and cap tightly. Refrigerate and use within 90 days.

New Creations to Try
Mushroom-Rice recipe submitting per your instructions.  Thanks!

Jeff Strickland
2809 Windsor Ave
Charlotte, NC  28209
(704) 965-8424

Email:  stricje@hotmail.com

Success Rice with Sautéed Mushrooms and Roasted Vegetables
•	(2) Bags Success White Rice, cooked per box directions

Mushroom Vegetable Mixture
•	½ Large Red Bell Pepper Chopped
•	½ Medium Red Onion Chopped

•	1-12 oz. package white or Cremini Mushrooms (suggested), cleaned and chopped
•	1 tsp coarse or powdered Thyme
•	1 Tbs Olive Oil (good quality), plus 1 tsp butter (tempers Olive oil from smoking)
•	1/3 cup quality Marsala or Sherry wine 
       (may substitute white wine or non-alcoholic wine)
•	Seasoning Salt to taste

Instructions
Stir peppers and onions with seasoning salt and place in a broiler-safe pan and broil for 5 min., stirring and then broiling for 3 minutes more until onions are clear and peppers are roasted.  Remove from heat.

Meanwhile, combine olive oil and butter in a deep skillet or dutch oven over medium high heat.  Stir in mushrooms, seasoning salt, and thyme, stirring frequently for 5-7 minutes until glossy.  Add wine and continue stirring about 3 minutes more until liquid has evaporated.

Add broiled peppers and onions and rice, and fold together until combined.  
Leftovers can be refrigerated or frozen for microwave reheating.
Serves 4-6

Various
Chicken Breasts Stuffed with Prosciutto and Parmigiano-Reggiano
From: Episode 3 of Bittman Takes on America's Chefs 
Chef: Mark Bittman 
Makes: 4 servings
Time: 40 minutes

I was inspired by Suzanne's stuffed chicken legs, and determined to produce something nearly as elegant but far less complicated. One way to do that is to turn to ingredients that already have great developed flavors, and there are none better than prosciutto and Parmigiano-Reggiano. 

You could stuff boneless thighs or legs in this same manner, but it's a bit trickier to pound them out, and chicken breasts are far easier to find. The results are delicious either way. At Lucques, I served the chicken on a bed of sauteed spinach to echo the greens in Suzanne's dish, but you could serve this with almost any vegetable. 

4 (6-ounce) chicken breast halves
Salt and black pepper to taste
4 slices prosciutto, preferably imported, halved
Several thin slices Parmigiano-Reggiano
Chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 tablespoons butter (or use more oil)
1/2 cup white wine or water
2 tablespoons balsamic vinegar

1.  Preheat the oven to 400°F. In turn, put each of the breast pieces between two sheets of plastic wrap and pound firmly with a mallet or other object (your fist will work, too), until evenly flattened and less than 1/4 inch thick. Season with salt (not too much since both the prosciutto and Parmigiano-Reggiano are salty) and pepper, then layer on a couple of pieces of prosciutto, some Parmigiano-Reggiano, and a good sprinkling of parsley. Roll up and, if necessary, skewer with a toothpick or two (if your chicken is evenly flat and more or less uniform, and you roll tightly, it will self-seal). 

2.  Put an ovenproof skillet, large enough to accommodate the 4 rolls comfortably, over medium-high heat and wait 1 or 2 minutes. Add the olive oil and 1 tablespoon of the butter (the butter should sizzle) and, when the butter foam subsides, put the rolls in the pan. Brown the rolls on one side, 3 or 4 minutes. Flip them, then immediately put the pan in the oven. Cook until the rolls are done, about 15 minutes (they will be lightly browned and quite firm when done, but it's safest to cut into one to be sure the meat is no longer bright pink). Remove to a cutting board and let rest. 

3.  Put the skillet back on top of the stove over medium-high heat. Add the wine and cook, stirring and scraping the bottom of the pan, until the liquid is all but evaporated. Stir in the vinegar and reduce by half, just a couple of minutes, then stir in the remaining 1 tablespoon butter until it melts; taste and adjust seasoning. Cut the rolls into 1-inch slices, arrange on a serving platter, pour the sauce over all, and serve.