Sweet Potato Gnocchi

From eVite - posted by Grace

There are lots of delicious ideas for a turkey-less Thanksgiving: squash lasagna, veggie stew, your favorite stuffing as a main dish and now — drum roll, please — sweet potato gnocchi.

I have always loved any type of dumpling. When I was little, my mom’s Italian friend Isabella would always make gnocchi for me and her daughter Sara if we were well-behaved (sadly, that didn’t happen too often). The only ingredients were potatoes, flour and salt, and the sauce was just plain old melted butter. Sounds boring but so not!

The sweet-potato version here, flavored with brown sugar, is a little more elaborate, but it just seems sooo right place, right time. It’s vegetarian, hearty and has that simple butter sauce that’s like a taste of freakin’ heaven! Plus, wouldn't these be pretty on a Thanksgiving table?

Serves 6

Ingredients

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry
1 cup ricotta
2 teaspoons salt
½ teaspoon pepper
2/3 cup Parmesan
¼ cup brown sugar
1½ to 1¾ cup flour
1 stick butter
8 sage leaves

Preparation

Preheat oven to 400° and roast the sweet potatoes until tender and fully cooked, between 50 and 60 minutes. Cut in half and let cool. Scrape sweet potato flesh into medium bowl and mash, then transfer 2 cups of mashed sweet potatoes to a large bowl. Add ricotta and blend. Add salt, pepper, Parmesan and brown sugar and mash to blend. Mix in flour, ½ cup at a time, until soft dough forms.

Turn dough onto floured work surface and shape into a ball; divide the ball into six equal-size pieces. Roll out each piece to make a cigar-shaped strip, about one foot long. Cut each cigar-shaped strip into 12 pieces. Gently press and roll down each piece on the tines of a fork. Transfer to baking sheet lined with parchment paper or kitchen towels (don’t use paper towels or the gnocchi might stick).

Bring a large pot of water to a boil and add salt. Add gnocchi and cook until tender but not mushy, about 5 or 6 minutes. Drain the gnocchi and tent with foil to keep warm.

Melt butter in a sauté pan over medium heat. Add the sage leaves and continue to cook, swirling the butter occasionally, until butter begins to brown. Remove from heat and season to taste with salt and pepper. Add butter sauce to gnocchi and serve.

Ginger Ale Pork Chops

from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

When just a little ginger won't do…The sweetness of raisins and cream mellow the lively flavor.

4 portions

Ingredients

4 loin pork chops, about 1 inch thick

1/2 teaspoon ground ginger

1 tablespoon unsalted butter

3/4 cup ginger ale

1/4 cup minced fresh ginger

1/4 cup slivered crystallized ginger

1/4 cup coarsely chopped walnuts

1/4 cup golden raisins

1/2 cup heavy or whipping cream

Preparation

1. Preheat the oven to 350°F.

2. Sprinkle the pork chops all over with the ground ginger.

3. Melt the butter in a large skillet, and brown the pork chops over medium-high heat, 2 to 3 minutes per side. Transfer the chops to a flameproof baking dish.

4. Add the ginger ale, fresh ginger, and crystallized ginger to the skillet, and cook over high heat for 2 to 3 minutes. Pour this over the chops, transfer to the oven, and bake for 30 minutes.

5. Sprinkle the walnuts and raisins over the chops, and bake an additional 15 minutes.

6. Transfer the chops to a serving platter and keep warm. Add the cream to the baking pan and place it over high heat. Cook, scraping up the brown bits, until the sauce is slightly reduced and thickened, about 2 minutes. Pour the sauce over the chops, and serve immediately.

Green Risotto

from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier

"I have often served this simple and delicious risotto with watercress and green grapes for a light meal. Besides providing a pleasing green shade, both the watercress and grapes give a surprising nuance of flavor to this rice dish. The best types of Italian rice for making risotto are Arborio, Carnaroli, and Valione Nano. Never rinse this rice, or extra starch will be released during cooking, and you'll end up with a gluey mess."

Yield: 4 Appetizer or 2 Entrée Servings

Ingredients

4 1/2 cups chicken broth

4 tablespoons (1/2 stick) unsalted butter

1 cup chopped onions

1 cup Arborio rice

2 cups finely chopped watercress

1/2 cup dry white wine, preferably Chardonnay

1 cup green seedless grapes, halved

1/4 cup freshly grated Parmesan cheese, plus extra for serving

Salt and freshly ground black pepper

1 tablespoon finely chopped flat-leaf parsley leaves

Preparation

1. Place the chicken broth in a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and keep the broth at a simmer.

2. Melt 2 tablespoons of the butter in a large, heavy saucepan over low heat. Add the onions and cook until tender, about 3 minutes, stirring frequently. Add the rice and stir until the grains are coated and shiny, about 3 minutes. Stir in the watercress.

3. Add the wine (be careful – the mixture will splatter violently) and cook until it is absorbed, stirring frequently. Add 1/2 cup of the broth and allow it to simmer, stirring well until it is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly, until all the liquid has been added and the rice is slightly creamy and tender, but firm to the bite – al dente. The risotto should be slightly runny. Altogether, the rice should cook for 20 to 25 minutes.

4. Just before removing the pan from the heat, stir in the grapes and the remaining 2 tablespoons butter. Remove from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with chopped parsley, and serve immediately. Pass additional grated Parmesan cheese on the side, if desired.

Beef Wellington

from "Video Recipes by Handmade TV"

Click here to watch a video of this recipe!

Always elegant (and deceptively simple to make), these individually sized beef wellingtons make excellent party entrées. Serve with roasted or sautéed vegetables and a rich red wine.

Serves 4

Ingredients

4 small beef tenderloin steaks, cut 1" thick (3-4 ounces each)

1/2 pound mushrooms, finely chopped

3 tbs dry red wine

3 tbs green onions, finely chopped

6 phyllo dough sheets, defrosted

Olive oil

Salt & pepper

Preparation

1. Preheat your oven to 425°F.

2. Clean and finely dice mushrooms.

3. In a large nonstick skillet heat olive oil and cook the mushrooms until tender.

4. Add red wine and cook for another 2 to 3 minutes or until liquid is absorbed.

5. Chop up green onions, and add to the mushrooms.

6. Add thyme, salt and pepper.

7. Remove the mushrooms from the skillet. Let them cool thoroughly.

8. Heat up the same skillet over medium-high heat until hot.

9. Season each filet mignon with salt and pepper. Make sure to season both sides.

10. Place the fillets in a hot skillet and sear for 3 minutes, turning once. Please note: You will not be cooking the fillets all the way through at this point; You're simply searing the outside.

11. On a flat surface, lay out the phyllo dough, brushing each sheet thoroughly with melted butter. Stack the sheets on top of each other. You will need 6 sheets of dough, cut into quarters, for each wellington.

12. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak.

13. Place steaks on mushroom mixture and then top the filet with more mushrooms.

14. Bring together all 4 corners of the phyllo dough; twist tightly to close.

15. Lightly butter the outside of the wellingtons, and place them on a greased baking tray.

16. Bake them in a 425°F oven for 9 to 10 minutes or until golden brown.

17. Let them rest for 5 minutes.

Spicy Tortilla Soup

From "Real Simple Magazine"

Among hot peppers, jalapeños fall in the medium-spicy range. If you prefer something certifiably hot, substitute Serrano peppers.

Hands-on time: 20 minutes
Total time: 40 minutes

Makes 4 servings

Ingredients

1 store-bought rotisserie chicken

2 32-ounce containers low-sodium chicken broth

1 small red onion, finely chopped

2 jalapeños, seeded and thinly sliced

2 large tomatoes, seeded and roughly chopped

1 cup corn kernels, thawed if frozen, or fresh (from 2 ears)

A couple of handfuls of tortilla chips

1/2 cup fresh cilantro leaves

1 ripe avocado, roughly chopped

1 cup (4 ounces) crumbled Feta

1 lime, cut into wedges

Preparation
Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Transfer the chicken to a plate to cool. Strain the broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapeños, and tomatoes and their juices. Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through, about 3 minutes. Place some of the tortilla chips in each bowl. Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips. Serve the lime wedges on the side.

Nutrition per Serving
CALORIES 583 (40% from fat); FAT 26g (sat 9g); PROTEIN 56g; CHOLESTEROL 163mg; SODIUM 822mg; FIBER 8; CARBOHYDRATE 33g

Spring Risotto with Asparagus and Peas

From "A New Way to Cook" by Sally Schneider

Asparagus and peas appear at the same time in spring and, like all things of the same season, they bring out the best in each other. The raw vegetables are added to the cooking rice so their juices flavor the risotto.

You can use almost any kind of vegetable, from butternut squash to parsnips, in the same way. The only trick is to calculate when to add the vegetables to the rice. Longer-cooking vegetables such as winter squash should be added sooner; quicker-cooking vegetables such as leafy greens, later. The vegetables should melt into the rice without being mushy. Al dente vegetables are not appropriate in risotto.

For 4 servings, you need 2 to 2 1/2 cups raw vegetables.

Serves 4 as a main course, 6 as a first course

Ingredients

8 ounces asparagus

1 pound peas in the pod or 4 ounces sugar snap or snow peas

3 1/2 to 4 cups chicken broth

2 teaspoons unsalted butter

1 teaspoon extra-virgin olive oil

2 medium shallots, finely chopped, or 1 leek, white part only, finely chopped

1 cup Carnaroli, Vialone Nano, or Arborio rice

1/3 cup dry white wine

1 1/2 tablespoons regular or reduced-fat sour cream

1/2 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground black pepper

Pinch of kosher salt and/or sugar if necessary

2 to 3 teaspoons fresh lemon juice (optional)

1/4 cup chopped fresh chervil or flat-leaf parsley

Preparation

1. Break the tough ends off the asparagus (when you bend a stalk with both hands, it will break at the point where it is becoming tough and dry). Coarsely chop the stems and put them in a medium saucepan. If using peas in the pod, shell them and add the pods to the saucepan. If using sugar snap peas or snow peas, pull off the stem ends to remove the tough string that runs along the "spines" and add to the pan. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook for 15 minutes; keep at a simmer.

2. Meanwhile, slice the asparagus stalks on a diagonal into 1/2-inch pieces. Slice the sugar snaps or snow peas, if using, on a diagonal into 1/4-inch slices. Set aside.

3. In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots, cover, and cook, stirring occasionally, until translucent, about 4 minutes. Uncover, increase the heat to moderate, and cook, stirring, until the shallots are golden. Add the rice and cook, stirring constantly, until the grains look chalky with a white dot in the center of each, about 5 minutes. (Do not allow the rice to brown.)

4. Add the wine and simmer, stirring, until it has been absorbed by the rice. With a skimmer, scoop the vegetable trimmings out of the simmering broth and discard. Stir in 1/2 cup of the broth and simmer, stirring frequently, until almost all the liquid is absorbed, 3 minutes. Add another 1/2 cup broth and simmer, stirring, until it has been absorbed. Stir the asparagus into the rice and add 1 cup of the broth. Cook, stirring frequently, for 3 minutes. Stir in the peas. Continue adding the broth in the same fashion, 1/2 cup at a time, until the rice grains are tender but still firm in the center and the risotto is creamy but not soupy. Remove from the heat.

5. Stir in the sour cream, about half of the Parmigiano-Reggiano cheese, and pepper to taste. Add the salt and/or sugar and the lemon juice if necessary to pick up the flavors. Garnish each serving with the herbs, and pass the remaining cheese on the side.

In Advance
You can sauté the shallots and rice up to 2 hours ahead. Set aside at room temperature.

Smashed White Bean and Avocado Club

From "Real Simple Magazine"

You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.

Hands-on time: 20 minutes
Total time: 20 minutes

Makes 4 servings

Ingredients

2 15-ounce cans white beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 slices multigrain bread

1 small red onion, thinly sliced

1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)

1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)

2 avocados, pitted and thinly sliced

Preparation
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork. Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Nutrition per Serving
CALORIES 684(30% from fat); FAT 23g (sat 3g); SUGAR 6g; PROTEIN 28g; CHOLESTEROL 0mg; SODIUM 464mg; FIBER 27g; CARBOHYDRATE 103g

Saffron Chicken over Creamy Rice

from Monday-to-Friday Chicken
by Michèle Urvater

The consistency of the rice in this recipe is similar to that of an Italian risotto, but the way I prepare it is a lot simpler. The creamy rice acts as a sponge to absorb the saffron-laden juices from the chicken. Use dark rather than white meat because it is moister, and be sure you use a short-grain rather than a long-grain rice, so that the texture is appropriately creamy.

Makes: 4 servings
Time: 35 minutes

Ingredients
4 cups chicken broth
Salt and freshly ground black pepper
4 tablespoons olive oil
1 1/2 cups short-grain rice, such as the imported Italian arborio
1 1/2 pounds boneless chicken thighs
1/2 teaspoon crushed saffron threads
1/4 cup dry white wine or dry white vermouth
2-ounce chunk of fresh Parmesan cheese
2 cloves garlic
1 package (10 ounces) frozen "petite" peas, thawed
1/4 teaspoon dried red pepper flakes

Preparation

1. Combine the broth with salt and pepper to taste in a large saucepan and bring to a boil. Turn off the heat. In a separate 3-quart saucepan, heat 1 tablespoon of the oil. Add the rice and cook for 1 minute over low heat, stirring, until the kernels are coated with oil and are beginning to turn translucent. Add 2 cups of the hot broth and bring to a boil over high heat. Reduce to a simmer and cook over low heat, uncovered, for 5 minutes. Give the rice a stir and continue to cook until the rice has absorbed the broth, 5 minutes.

2. Meanwhile, remove the skin and all fat from the chicken, and cut the meat into 1/2-inch dice. Dissolve the saffron in the white wine. Grate the cheese and chop the garlic.

3. Heat the remaining 3 tablespoons oil in a 12-inch skillet over medium heat. Add the chicken and cook, stirring continuously, until it turns opaque around the edges, about 1 minute. Add the garlic and cook, stirring occasionally, until the chicken is almost cooked through, 1 minute more. Add the peas and cook until they are warmed through, about 1 minute. Add the white wine and saffron and cook over medium heat until the chicken is just cooked through, 2 to 3 minutes more. Season to taste with salt and red pepper flakes.

4. Add the remaining 2 cups broth to the rice, and bring back to a boil over high heat. Reduce the heat and simmer, uncovered, for another 10 minutes, stirring after 5 minutes. Cook until the rice is tender and creamy, and there are only a couple of spoonfuls of unabsorbed broth surrounding the grains, 3 to 4 minutes more.

5. Right before serving, stir the cheese into the rice and adjust the seasoning. Spoon some rice in the middle of shallow bowls and spoon a portion of chicken, peas, and liquid in the middle; the saffron liquid will pool around the rice in a gorgeous way.

Variations

Instead of Parmesan cheese, stir 1/4 cup crumbled soft goat's cheese into the rice just before serving.

For a more Latin version, in step 1, bring 3 cups chicken broth and 1 cup unsweetened coconut milk to a boil. Omit the cheese, and in step 3 add 1/4 cup golden raisins when you add the peas to the chicken.

Cinnamon Blueberry Crumble Bars

from The Cake Mix Doctor
by Anne Byrn

When blueberries come into season in your part of the country, turn them into these crumb-topped bars. What's nice about this recipe is that the fruit is the star — and you get an unmistakably blueberry taste when you take a bite. Plus, since blueberries are soft they are quick to cook, shaving the preparation time of this recipe.

Preparation time: 10 minutes
Baking time: 40 to 45 minutes

Makes 24 bars

Ingredients

1 package (18.25 ounces) plain yellow cake mix

1 cup (2 sticks) butter, melted

1 cup old-fashioned oatmeal

1/2 cup packed light brown sugar

2 large eggs

1 teaspoon ground cinnamon

2 cups fresh blueberries, rinsed and drained

1/2 cup granulated sugar

Preparation

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 13- by 9-inch baking pan.

2. Place the cake mix, melted butter, oatmeal, brown sugar, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 to 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides.

3. For the filling, place the blueberries and granulated sugar in a small bowl and stir to combine. Pour the blueberries onto the crust, and spread with a spoon so that the berries are evenly distributed. Pinch off pieces of the reserved crust mixture and scatter them over the filling. Place the pan in the oven.

4. Bake the cake until it is light brown and bubbling, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.

5. Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula, and serve.

Store these bars, covered in plastic wrap, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil, for up to 6 months. Thaw the bars overnight in the refrigerator before serving.

Fresh Banana Bread

from Farmhouse Cookbook
by Susan Hermann Loomis

This recipe was inspired by a fresh bunch of small, sweet bananas that was handed to me by Wayne Boynton, a sugar cane farmer in Florida who also has a row of banana trees on his land.

This banana bread is hearty, not too sweet, and ideal for a bread pudding because it bakes up firm, slightly less moist than traditional banana bread. If you want to use this recipe for Banana Bread Pudding, omit the walnuts, nutmeg, and lemon zest, and increase the baking time to 1 hour.

6 to 8 servings

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon freshly grated nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons plus 1 teaspoon (1/3 cup) unsalted butter, at room temperature

2/3 cup sugar

2 large eggs

1 cup mashed banana (from 2 large bananas)

1 tablespoon vanilla extract

2 teaspoons minced lemon zest

1/2 cup chopped walnuts

Preparation

1. Preheat the oven to 350°F. Lightly oil a 9 x 5 x 3-inch loaf pan.

2. Sift the flour, nutmeg, baking soda, baking powder, and salt together on a sheet of waxed paper, and set aside.

3. Cream the butter in a medium-size bowl until light. Add the sugar and beat until thoroughly mixed and light. Add the eggs, one at a time, beating thoroughly after each addition. Add the mashed bananas, vanilla, and lemon zest. Mix well, then fold in the walnuts. Fold in the dry ingredients until thoroughly incorporated.

4. Pour the batter into the prepared pan, run the blade of a knife lengthwise through the batter (to prevent the bread from cracking on top as it rises during baking), and bake until the bread is golden and springs back when lightly touched, 45 minutes. Remove the pan from the oven, un-mold the bread onto a wire rack, and let it cool before serving.

Banana Bread

Adapted from Williams-Sonoma Kids Baking
by Abigail Johnson Dodge (Oxmoor House, 2003)

Use very ripe bananas to make this easy banana bread.

Ingredients
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 medium very ripe bananas, peeled
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla extract

Preparation
Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.

Make the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.

In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.

Add the flour mixture to the banana mixture and stir just until blended.

Bake the bread
Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes.

Using oven mitts, remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.

Remove the bread from the pan
Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.

Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.

Truffled Cod with Garlic-Veal Glace

from "Kitchen of Light" by Andreas Viestad

Cooking with truffles demands a foil that is not too dominant or you will lose the wonderful complexity or aromas that you have paid so much for. Cod, with its subtle taste and its appeal from texture as much as from flavor, is just as suitable as the more common omelet or pasta.

If you cannot get fresh truffles, or if you do not want to splurge on the real thing, a splash of truffle oil will do.

We featured this dish on the New Scandinavian Cooking show from Lofoten, an archipelago in northern Norway that is the center of the Norwegian cod fisheries.

Serves 4

Four 1/2-pound cod fillets, skin on
1 1/2 cups veal stock or 1 cup chicken stock plus 1/2 cup beef stock*
8 garlic cloves
1 bay leaf
2 tablespoons all-purpose flour
Fine sea salt and freshly ground black pepper
4 tablespoons unsalted butter
1 tablespoon truffle oil
1/2 ounce fresh black truffle

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

In a small saucepan, bring the veal stock to a boil. Add the garlic and bay leaf and simmer gently until the garlic is soft and the veal stock is reduced to 1/3 cup, 15 to 20 minutes. Makes sure the pot does not boil dry. Remove the garlic with a slotted spoon and set aside. Remove and discard the bay leaf.

Place the flour in a large dish and season with salt and pepper. Dredge the fish fillets in the flour. In a large nonstick skillet with a lid, heat 2 tablespoons of the butter over high heat. Add the fish, skin side up, and cook for 1 minute, then turn and cook for 2 to 3 minutes. Reduce the heat to medium, cover, and cook for 6 minutes, or until the fish flakes nicely with a fork. Remove from the heat.

Meanwhile, add the remaining 2 tablespoons butter and the truffle oil to the veal stock and heat over very low heat until the butter has melted; do not let boil. Add the reserved garlic.
Finely shave the truffle and scatter the shavings over the cod and into the cracks between the flakes of fish. Place the cod on warm plates. Drizzle with the garlic-veal glace and serve.

Truffled Bresaola Salad

by Tanith Tyrr

2 oz Bresaola, sliced paper-thin (this is an air-dried beef, slightly nutty and gamy, cured prosciutto style. If not available, use prosciutto.)
1 head frisee lettuce, separated into small curls
2 oz blanched finely crushed hazelnuts
2 oz crushed black walnuts
1/8 cup balsamic vinegar
1/8 cup white truffle oil
1/8 cup hazelnut oil
1/2 cup chanterelle mushrooms, sauteed in a few drops of oil until limp
Raw white truffle slices

Note that either the hard-to-find and expensive Italian White Truffle (tuber magnatum pico) can be used in this salad, or you can use the Oregon White Truffle (tuber gibbosum) to excellent effect on both your palate and your pocketbook.

Mix balsamic vinegar, hazelnuts and hazelnut oil until blended. Arrange frisee to cover the plate, and pour the hazelnut/balsamic dressing over the greens. Arrange bresaola in slices around the plate, and then spoon the mushrooms in a spiral pattern over bresaola and lettuce. Scatter crushed black walnuts over the mushrooms, and drizzle white truffle oil over the bresaola and the salad. Garnish with white truffle slices, as generously as your supply allows.

Spiced Lamb Chops with Chickpea Salad

from "Real Simple Magazine"

You can also make the salad with canned, drained white beans — any kind — instead of the chickpeas.

Hands-on time: 20 minutes
Total time: 30 minutes
Makes 4 servings

1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, thickly sliced
1 small yellow or red onion, sliced into half-moons
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup fresh mint leaves, chopped
2 teaspoons white wine vinegar
1 clove garlic, crushed
5 tablespoons olive oil
Zest of 1 lemon, grated
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
8 lamb loin chops

In a large bowl, combine the chickpeas, tomatoes, onion, parsley, mint, vinegar, garlic, 3 tablespoons of the oil, the lemon zest and juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside. In a separate bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat each of the lamb chops with the spice mixture. Heat 1 tablespoon of the remaining oil in a skillet over medium-high heat. Add half of the lamb chops to the skillet, being careful not to crowd them. Cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a plate. Repeat with the remaining oil and lamb chops. Divide the chickpea salad among individual plates and top each salad with 2 lamb chops.

To freeze:Omit the salad ingredients. Transfer the uncooked spice-coated lamb chops to a large resealable bag. Store for up to 3 months.

To reheat:Thaw overnight in the refrigerator. Cook according to the recipe. Make the salad.

NUTRITION PER SERVINGCALORIES 541 (48% from fat); FAT 29g (sat 7g); PROTEIN 42g; CHOLESTEROL 140mg; SODIUM 618mg; FIBER 7g; CARBOHYDRATE 28g

Chocolate Bread Pudding

from "Real Simple Magazine"

Hands-on time: 20 minutes
Total time: 1 hour, 10 minutes
Makes 6 servings

2 tablespoons unsalted butter
5 ounces (1/2 loaf) stale baguette, cut into 1-inch cubes*
3/4 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips
3 large egg yolks
1/3 cup sugar
1 tablespoon cocoa powder, for dusting

Preheat oven to 325°F. Coat six 5-ounce ramekins with the butter. Place the bread in a large bowl. In a small saucepan, whisk together the cream, milk, and vanilla and warm over medium-high heat, stirring occasionally, just until the mixture comes to a boil. Remove from heat and add the chocolate chips, whisking until smooth. In a small bowl, whisk together the egg yolks and the sugar. Slowly whisk in a small amount of the hot chocolate cream, then whisk the egg mixture into the cream until thoroughly combined. Pour the mixture over the bread, stir, and press firmly with a spatula, making sure all the bread is soaked. Cover with plastic wrap and let sit for 20 minutes at room temperature. (It can soak in the refrigerator for up to a day.) Bring a large kettle of water to a boil. Remove the plastic wrap and divide the chocolate bread into the prepared ramekins. Press down gently and ladle any remaining liquid evenly among the ramekins, then place them in a large roasting pan. Transfer the pan to the oven and fill with boiling water until it reaches halfway up the sides of the ramekins. Bake until the pudding is set, about 25 minutes. Remove from oven and let cool at least 5 minutes in the water. Dust each ramekin with the cocoa. Serve warm or at room temperature.

Tip: You can make this recipe in an 8-by-8-inch baking dish instead of individual ramekins. Be sure to increase the baking time to about 40 minutes.

NUTRITION PER SERVINGCALORIES 474(57% from fat); FAT 30g (sat 18g); PROTEIN 7mg; CHOLESTEROL 156mg; SODIUM 176mg; FIBER 3g; CARBOHYDRATE 50g;

A Truffling Experience

Black Truffle Mac and Cheese

1 Tbsp. EVO1 small shallot, brunoise
6 cloves of roasted garlic
3 oz of black truffles, sliced with truffle shaver
one quart of heavy mfg. cream
one cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano, finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente

Method:
Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed., Set aside.

Other ingredients:
8 oz unsalted butter
3 oz sliced black truffles

Assembly:
Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.


Peppered Filet Mignon with Truffled Mirepoix

EVO for pan
8 oz Angus Filet Mignon, seasoned on all sides with kosher salt and black pepper
2 oz black truffles
2 carrots, peeled and small dice
2 celery stalks, small dice
1/2 Maui onion, small dice
1/2 shallot, brunoise
2 tsp. fresh thyme stems removed
1/2 cup sherry
2 cups veal demi glace
1/2 cup mushroom stock

Method:
Heat evo in sauté pan and then add mirepoix and heavily caramelize. Then deglaze with sherry. Add truffles, demi glace and mushroom stock and reduce., Pan sear filets in EVO on high heat to just under medium rare and set aside to rest until they come to medium rare and slice. Place 3 strips of filet on plate and then add solid tablespoon of truffled mirepoix over the filet.


Collard Greens and Radicchio
with meyer lemon and mushroom stock

1 Tbsp. EVO
1/2 bunch Collard greens, cut into small strips
1 whole Radicchio, cut into small strips
juice of one Meyer lemon
one cup Mushroom stock
4 cloves garlic, sliced cisseler
Kosher salt and black pepper

Method:
Heat oil in pan, add garlic and then add greens, lemon juice stock and seasoning. Cook until greens are heated through and season. Plate with other items.

Farmhouse Beef Stew

from "Cold-Weather Cooking" by Sarah Leah Chase

There is nothing quite so warming and restorative on a blustery night as a big bowl of rich, flavorful beef stew. It satisfies the sense from the browning of the meat to the simmering of the corn. By the time the steaming bowls are set on the table, spoons are poised to scoop it up.

This stew is based on one served to us by Linda Stoltzfus in Millersburg, Pennsylvania. Linda, her mother, and her sister get together each fall to can their flavorful stew, using the last harvest from the garden, trapping its golden flavors in each jar. Until then I'd viewed beef stew with ho-hum interest, but my attitude changed after that hearty bowlful.

The secret to a good stew is simple. It must be made with well-browned good-quality beef (I like to include shinbones because the marrow adds a depth of flavor), sweet onions and carrots, a dot of marjoram for background flavor, and a good seasoning of paprika, all of which must be cooked together slowly. About half an hour before serving, the vegetables and potatoes are added so they cook through but still retain their fresh, sprightly taste, and so the potatoes hold their shape. Right at the end a sprinkling of fresh corn kernels add their sweetness and soft golden color.

Drink lightly chilled beer or a simple red table wine along with this stew.

8 to 10 servings

2 pounds boneless stewing beef, such as chuck
2 pounds center-cut shinbone
1/3 cup all-purpose flour
Salt and freshly ground black pepper
4 to 5 tablespoons mild vegetable oil, such as safflower
2 small onions, peeled and cut into 1/4-inch thick lengthwise slices
5 medium carrots, peeled and cut diagonally into 1-inch pieces
5 to 6 cups water
2 pounds ripe plum tomatoes or 1 can (28 ounces) plum tomatoes, coarsely chopped
2 bay leaves
2 teaspoons paprika
2 teaspoons fresh marjoram leaves, or 3/4 teaspoon dried
10 black peppercorns
12 ounces green beans, trimmed and cut diagonally into 1-inch pieces
1 pound Russet potatoes, peeled and cut into 1/2-inch chunks
1/2 cup hearty red wine (optional)
2 cups fresh or frozen corn kernels

1. Cut the stewing beef into 1-inch chunks. Trim the meat from the shinbones and cut it into similar-size pieces.

2. Mix the flour with salt and pepper to taste on a piece of waxed paper. Dredge the beef and the bones in the flour mixture.

3. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. When the oil is hot but not quite smoking, brown the beef and the bones on all sides until the pieces turn an even rich color, 8 to 10 minutes; do this in small batches so the pan isnýt crowded, adding more oil as needed. Transfer the meat and the bones to a plate. Add the onions and carrots to the skillet and cook, stirring frequently, until the vegetables are lightly browned, about 4 minutes. Add 1/4 cup of the water and stir, scraping up any browned bits. Remove the skillet from the heat.

4. Place the beef, bones, onions, carrots, and their cooking juices in a 12-quart stockpot. Add the tomatoes and enough of the remaining water to cover. Then add the bay leaves, paprika, half the marjoram, and the peppercorns; bring to a boil. Lower the heat to medium partially cover the pot, and simmer until the meat is tender, 1 1/2 to 2 hours, stirring occasionally to prevent the meat from sticking to the bottom of the pot.

5. Add the green beans, potatoes, and the remaining marjoram, stirring them into the stew. Add the wine if desired. If the stew is very thick, add some more water – the mixture should be liquid enough to cook the beans and potatoes. Continue cooking, partially covered, until the potatoes are tender, about 30 minutes. Add the corn and cook just until it is hot through, about 5 minutes. Season to taste.