Deep Frying Tips

The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.

Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.

Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.

Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.

Dry food well with paper towels before adding to the pot; it helps reduce splattering.

Vietnamese Rice-Noodle Salad

Cooked rice noodles are mixed with carrots, cucumbers, mint and Napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned over the noodles and veggies.


Ingredients:

5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint


Directions:

1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.

2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Steak with Argentine Herb Sauce

Ingredients:

1 cup(s) packed fresh flat-leaf parsley leaves
1 cup(s) packed fresh cilantro leaves
1 clove(s) garlic
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) sherry vinegar
1/4 teaspoon(s) dried oregano
1/4 teaspoon(s) crushed red pepper
Kosher salt
Pepper
4 (2 1/2 pounds total, each 1 inch thick) New York beef strip steaks


Directions:

1. Prepare outdoor grill for direct grilling on medium-high. Fit wire rack into jelly-roll pan.

2. Prepare herb sauce: In food processor with knife blade attached, combine parsley, cilantro, and garlic; pulse until finely chopped. Add oil, vinegar, oregano, red pepper, and 1/8 teaspoon each salt and black pepper; pulse to blend.

3. Pat steaks dry. Sprinkle 1/2 teaspoon each salt and pepper all over steaks. Immediately place on grill; cook 7 to 8 minutes for medium-rare or until desired doneness, turning over every 2 to 3 minutes. Transfer to wire rack. Let stand 5 minutes.

4. Stir any meat juices into herb sauce. Slice steak; serve with sauce.

Antipasti Salad

Ingredients:

Salad:
1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano

Dressing:
1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil


Directions:

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula.

Tip: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

Tips for cooking a turkey

Looking to avoid a dry turkey? Purchase a fresh-killed (never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds.

Turkeys range in weight from the 6 to 8 pound category to as large as 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems because their mass resists total heat penetration. Best to go with a basic 12 to 16 pound turkey.

Trussing: The point of tying string around a turkey is to make the bird into a round -- no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey's girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope's Nose), and tie tightly.

Turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey's cavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.

Instant-read thermometer: This is your most important tool. With this, you don't need a roasting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don't have one, get one!

Roasted Brussels Sprouts

These roasted Brussels sprouts are simple and tasty. The Brussels sprouts should be brown with a bit of black on the outside when done.

Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr


Ingredients:

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Directions:

1. Preheat oven to 400 degrees F (205 degrees C).

2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Chicken Marsala

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms.

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min


Ingredients:

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry


Directions:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Hot Fudge Ice Cream Bar Dessert

An easy layered frozen dessert of ice cream sandwiches, whipped topping, peanuts and peanut butter chocolate sauce.


Ingredients:

1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts


Directions:

1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Chili Chicken Soup with Cilantro Dumplings

Honorable Mention Bisquick® Recipe Contest 2010! Try a new take on delicious dumplings with chiles, cumin and cilantro to create an extra yummy soup.


Ingredients:

Soup
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 teaspoons chili powder
1/2 to 1 teaspoon salt
5 cups Progresso® chicken broth (from two 32-oz cartons)

Dumplings
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 jalapeño chile, seeded, chopped, if desired


Directions:

1. In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.

2. Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

Tip:
Store fresh cilantro in a plastic bag in the refrigerator up to 1 week. Or place the bunch, stems down, in a glass of water and cover with a plastic bag. Close the bag with a rubber band; refrigerate. Change the water every few days. Before using, wash and pat dry with paper towels.

Cranberry Spinach Salad

Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds.

Prep: 10 Minutes
Cook: 10 Minutes
Ready In: 20 Minutes

Servings: 8


Ingredients:

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil


Directions:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and cranberries.

3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlic Chicken

Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken.

Prep: 20 Minutes
Cook: 35 Minutes
Ready In: 55 Minutes

Servings: 4


Ingredients:

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves


Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Slow Cooker Carolina BBQ

Prep: 15 Minutes
Cook: 12 Hours
Ready In: 12 Hours 15 Minutes


Ingredients:

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes


Directions:

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Tagliatelle with Prosciutto and Orange

Ingredients:

12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan


Directions:


Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

Country Green Beans

This deliciously different way to dress up green beans is a tasty detour from regular green beans.

Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min

Yields 4 servings


Ingredients:

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper


Directions:

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Herb and Spice Tips

Storage Tips:

Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.


Usage Tips:

Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use more than 3 herbs and spices in any one dish. The exception to this rule is Indian cooking, which often calls for 10 or more different spices in one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent "after cooking" seasonings. Allow guests to season dishes with these spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called for in recipes with something different! Marjoram instead of oregano, savory instead of thyme, cilantro instead of parsley, anise seed instead of fennel, etc.

Pasta with Sun Gold Tomatoes

Ingredients:

4 tablespoons extra-virgin olive oil, divided
8 ounces Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)


Directions:

Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.

Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.

Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Chef Sam Choy's Oven-Roasted Kalua Pig

Ingredients:

1 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided

1/2 teaspoon liquid smoke

Directions:

Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

Ingredient tip: Hawaiian alaea sea salt is available at specialty foods stores and online from Hawaii Specialty Salt Company at hawaiisalt.com. Banana leaves are available at Asian markets and Latin markets. Liquid smoke is a smoke-flavored liquid seasoning available at many supermarkets and specialty foods stores.

Quinoa and Black Beans

Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.

Prep: 15 Minutes
Cook: 35 Minutes
Ready In: 50 Minutes

Servings: 10


Ingredients:

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro


Directions:

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

California Pizza

Enjoy this hearty pizza made using Original Bisquick® mix – perfect for dinner.

Ingredients:

1 can (8 ounces) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick® mix
1/2 cup cold water
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced


Directions:

1. Heat oven to 425°. Grease 12-inch pizza pan. Stir together tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside.

2. Stir Bisquick and cold water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.

3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Makes 8 servings

Jalapeno Popper Mushrooms

Combining the best of stuffed jalapenos and stuffed mushrooms, this recipe is a new twist on the stuffed mushroom. To dial up the heat, leave more of the jalapeno seeds in the mixture.

Prep Time: 20 Min
Cook Time: 35 Min
Ready In: 55 Min

Makes 8 mushrooms


Ingredients:

2 slices bacon
cooking spray
1 1/2 teaspoons olive oil
8 mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded Cheddar cheese
sea salt to taste
ground black pepper to taste


Directions:

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.

2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.

4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Chicken with Pistachio Pesto and Sun Dried Tomatoes

Ingredients:

chicken breasts – This recipe makes enough for up to 4
your favorite Italian dressing as a marinade
2 cups packed basil leaves
1/2 cup pistachios
1/4 cup olive oil
1 tsp sea salt
dash of freshly ground black pepper
sun dried tomatoes packed in oil


Directions:

For the Pistachio Pesto:

Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.

For the Chicken:

1. First marinade the chicken in your favorite Italian dressing for 2-24hrs. I typically put the chicken breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.

2. Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 minutes. Next, take the cover off and let cook for another few minutes until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec – 1 min on each side.

3. Top with a layer of pesto and sun dried tomatoes. Viola!

Spicy Stuffed Eggplant & Peppers

You can use 2 eggplants or 2 red peppers instead of a mix if you prefer. Also feel free to experiment with different kinds of beans.


Ingredients:

1 Chinese Eggplant
1 red bell pepper
2 cups mixed whole grains, such as brown rice, quinoa, farro, etc.
1 cup tomato sauce (pureed tomatoes, not marinara)
2 tsp. smoked paprika
1 tbsp. sherry vinegar
1 tsp. salt
1/8 tsp. cayenne pepper (optional)
2 cups chickpeas (optional)
1 cup fresh breadcrumbs
2 oz. freshly grated Parmesan cheese
2 tbsp. fresh parsley, chopped (optional)


Directions:

1. Preheat the oven to 350° and grease a large, shallow baking dish. Mix together the grains, tomato sauce, paprika, vinegar, salt and cayenne pepper. Set aside.

2. Halve the eggplant and pepper and scoop the seeds out of each. Place them in the baking dish, cut side face-up.

3. Spoon the grain filling evenly into the eggplant and pepper halves. Sprinkle the top evenly with the greadcrumbs and Parmesan cheese.

4. Bake for 30 – 35 minutes, or until the eggplant is tender. If your cheese isn’t browned, turn the broiler on for just a minute, pulling the dish out as soon as it’s browned.

5. Sprinkle with parsley (optional).

Makes 4 entree-sized potions when paired with a salad.

Bucatini All'Amatriciana

Ingredients:

2 tablespoons extra-virgin olive oil
4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juices, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)


Directions:


Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

Make Your Own Spice Mixes

Five Spice Powder:

1 tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Fennel seed
1 tsp. Star anise
1 tsp. Szechwan peppercorns


Italian Herb Seasoning:

1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage


Cinnamon Sugar:

7/8 cup Granulated sugar
2 Tbsp. Ground cinnamon


Tamarind Paste:

1 tsp. Dates
1 tsp. Prunes
1 tsp. Dried apricots
1 tsp. Lemon juice


Chili Powder:

3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Slow Cooker Pepper Steak

Very tender and flavorful, this pepper steak is great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.

Prep Time: 20 Min
Cook Time: 4 Hrs 10 Min
Ready In: 4 Hrs 30 Min


Ingredients:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt


Directions:

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Asparagus Lasagna

Serves 6-8, adapted from Giada de Laurentis


Ingredients:

9 lasagna sheets
1 tbsp olive oil
2 (8.5 oz) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil
1/2 cup grated parmesan, plus another 1/4 cup
1 medium onion, diced
2 leeks, white and light green parts only, sliced
2 cloves garlic, minced
1 lb asparagus, trimmed and cut into 1-inch pieces
15 oz part-skim ricotta cheese
1 tsp salt
1/2 tsp black pepper
4 oz shredded part-skim mozzarella


Directions:

1. Preheat oven to 350. In a food processor, combine the sun-dried tomatoes and basil and pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup parmesan. Set aside.

2. Heat 1 tbsp olive oil in a large non-stick skillet. Saute the leeks, onion and garlic until tender, about 5 minutes. Add the asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Mix with the ricotta, salt and black pepper.

3. Sprinkle some of the sun-dried tomato pesto onto the bottom of a 9×13-inch baking dish. Place some lasagna sheets, then half the asparagus mixture. Next sprinkle some mozzarella and parmesan. Repeat for one more layer. Top with lasagna sheets, some sun-dried tomato pesto, mozzarella and parmesan. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 10 minutes. Let sit 5 minutes before cutting.

All about honey

To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.

When baking with honey, remember the following:

• Reduce any liquid called for by 1/4 cup for each cup of honey used.
• Add l/2 teaspoon baking soda for each cup of honey used.
• Reduce oven temperature by 25 F to prevent over-browning.

Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey. The honey will slide right out.

To retain honey's wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization, a natural process. Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes, stirring every 30 seconds. Remember, never boil or scorch honey.

Cashew Shrimp Curry

Serves 4

Ingredients:

¼ cup coconut oil
¼ cup all-purpose flour
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
1 cup peeled and diced eggplant
4 cups vegetable broth
3 tablespoons cashew butter
1 tablespoon curry powder
1 pound shrimp, peeled, deveined and roughly chopped


Directions:

1. Heat the coconut oil and add the flour, forming a roux. Cook until color becomes light brown.

2. Add onions, peppers and garlic and stir into roux, cooking slowly over medium heat. Add eggplant and incorporate.

3. Whisk in vegetable broth, cashew butter and curry powder. Adjust seasoning with salt and pepper.

4. Simmer for 20-30 minutes and add shrimp during the last 3-4 minutes of cooking.

5. Cook until shrimp turns pink and serve over jasmine rice.

Baked Pumpkin Risotto

This easy risotto recipe is a great way to bring some of the Fall pumpkin flavors to your table.

Total Time: 37 min
Prep Time: 2 min
Cook Time: 35 min

Ingredients:

5 cups low-sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil


Directions:

1. Heat oven to 400 degrees F and arrange a rack in the middle.

2. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

3. Remove from oven, stir in remaining ingredients, season to taste and serve.

Fusilli Pasta with Lemon Garlic Greens

Ingredients:

1 zucchini
1/2 pack green beans
1/2 fine stem asparagus
1 cup frozen peas
3 garlic cloves
1 large lemon
extra virgin olive oil
salt and pepper.


Directions:

1. Prepare the vegetables – thickly slice the zucchini and cut each of the asparagus and green beans into three pieces.

2. Heat a few tablespoons of extra virgin olive oil (e.v.o.o.) in a large pan, add the zucchini, season and fry for a few minutes ensuring not to let them color too much.

3. Finely chop the garlic. Zest the lemon. Add both to the pan with the zucchini along with the juice of half a lemon. Make sure the garlic doesn’t brown.

4. Bring a pan of water to the boil and quickly blanch the asparagus and green beans, then immediately rinse them in cold water to prevent them from cooking further.

5. Place the frozen peas in a bowl and cover with boiling water from a kettle. Leave to stand for a few minutes before draining.

6. Bring a large pan of water to the boil. Salt generously, add the pasta and cook until al dente – err on the side of caution if using fusilli as it will lose its shape.

7. Add the remainder of the vegetables to the pan. Squeeze over the juice of the remaining half a lemon, drizzle over some e.v.o.o. and season. Drain pasta and stir through the veg. If you wish drizzle over a little more e.v.o.o. Allow the pasta to absorb some of the juices before serving. Grind black pepper on pasta before eating.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks.


Ingredients:

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers


Directions:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Creamy Au Gratin Potatoes

Ingredients:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese



Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

4. Bake 1 1/2 hours in the preheated oven.

Tortellini Gratinata with Mushrooms and Parsnip Béchamel

Ingredients:

12 ounces of parsnips
2 1/2 cups whole milk, divided
1 cup freshly grated Parmesan cheese, divided
Large pinch of freshly grated nutmeg
4 1/2 tablespoons butter, divided
1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
2 large garlic cloves, finely chopped
2 teaspoons minced fresh rosemary
3 8-to 9-ounce packages cheese-filled tortellini or tortelloni
6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)


Directions:

Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season béchamel sauce to taste with salt and freshly ground black pepper.

Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Sauté until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD: Béchamel sauce and mushrooms can be made 1 day ahead. Cool, cover separately, and chill. Rewarm béchamel sauce before using.

Preheat oven to 400°F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread béchamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan.

Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.

Risotto with Leeks, Shiitake Mushrooms, and Truffles

Ingredients:

Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream

Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves

Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley


Directions:

For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Market Tip: White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce ($19), which can be ordered from fungusamongus.com.

Risotto with Butternut Squash, Leeks, and Basil

In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.


Ingredients:


3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)


Directions:


Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Mushroom Croque-Monsieur

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

Ingredients:

Mornay sauce:
1 1/2 tablespoons butter
1 1/2 tablespoons all purpose flour
1 1/2 cups whole milk
1 bay leaf
1/2 cup finely grated Parmesan cheese
Pinch of freshly grated nutmeg
Hot pepper sauce

Sandwiches:
1 8-ounce package crimini (baby bella) or button mushrooms, trimmed
7 tablespoons butter, room temperature, divided
2 tablespoons minced shallot
12 1/3-inch-thick slices egg bread
6 thin ham slices
12 ounces Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated
2 tablespoons grated Parmesan cheese
Fresh tarragon leaves (optional)


Directions:

Mornay sauce:
Melt butter in heavy-medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper.

Sandwiches:
Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 tablespoons butter in large skillet over medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.

Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread. Preheat oven to 450°F. Turn 6 bread slices over; top with ham and sliced cheese. Top with remaining bread slices, broiled side up. Press to compress. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce. Sprinkle with grated Gruyère and Parmesan.

Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with tarragon, if desired.

Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Ingredients:

1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup sherry vinegar
1/4 cup minced shallots
2 teaspoons sugar
1/4 cup extra-virgin olive oil, plus additional for brushing
2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
8 ounces fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed


Directions:

Vinaigrette:
Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.

Bruschetta:
Preheat oven to 400°F with rack in upper third.

Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.

Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.

Halve asparagus crosswise.

Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.

Spread goat cheese mixture generously on toasts.

To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.

Cooks' notes:
•Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.
•Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.
•Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.
•Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.

Red Snapper Veracruz

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped
1 (8-ounce) container sliced button mushrooms
1/2 green bell pepper, chopped
1 fresh jalapeño pepper, chopped (half the seeds removed for less heat)
1 (14 3/4 -ounce) can tomato puree
1 (14 3/4 -ounce) can diced tomatoes, drained
1/2 cup dry white wine
4 tablespoons chili sauce (such as Heinz)
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 tablespoon chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 tablespoon dried thyme
1/4 teaspoon salt, plus more to taste
2 pounds fresh red snapper fillets
1/2 pound shrimp, peeled and deveined
Freshly ground black pepper


Directions:


1. Preheat the oven to 425°F.

2. In a large sauté pan set over medium-high heat, melt the 2 butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.

3. Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.

Ultimate Mud Pie

Ingredients:

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar

Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish


Directions:

1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.

2. To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.

3. To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.

4. In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.

5. Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.

6. To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

Penne Rigate with Broccoli

Ingredients:

Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper


Directions:

Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

Chicken and Cheese Sliders

Ingredients:


Vegetable oil cooking spray
1 green bell pepper, chopped
1/2 medium red onion, chopped
2 cloves garlic, chopped
1 bone-in skinless chicken breast (about 6 ounces)
1/2 cup store-bought barbecue sauce
1/4 can (7 ounces) chipotle peppers in adobo sauce
8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
1/2 cup grated aged cheddar
8 cherry tomatoes, sliced
2 cups sprouts (such as arugula or broccoli)


Directions:

Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

Crustless Mini Quiches

Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté. Depending on what fillings you use, this recipe will make 36–48 savory treats. These bite-sized quiches make portion control easy and are guaranteed to disappear quickly at your next party


Ingredients:

Nonstick cooking spray
1/2 head broccoli, thick stems removed and separated into florets
6 large eggs
6 large egg yolks
2/3 cup (5 fl oz/160 ml) whole milk
2/3 cup (5 fl oz/160 ml) heavy cream
1 tsp kosher salt
1/2 tsp ground black pepper
3/4 cup (3 oz/90 g) shredded sharp Cheddar cheese


Directions:


1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.

2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.

3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.

4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.

5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

Classic Ragu Bolognese

Ingredients:

2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 ounces ground beef (85% lean)
6 ounces ground veal
3 ounces thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 pound tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)


Directions:

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Ratatouille over soft polenta

Total time: 1 hour, 45 minutes, plus draining time for the eggplant

Servings: 6


Note: Adapted from a recipe by Teresa Fanucchi in "A Place at the Table." Any leftover polenta can be spread into a square glass baking dish, covered and refrigerated. For a breakfast treat, cut it into thin slices and fry in olive oil. Serve with eggs and fresh tomato slices.


Ratatouille

Ingredients:
2 large eggplants, cut into 1-inch cubes
2 teaspoons kosher or other coarse salt
4 tomatoes, cored
2 large zucchini, cut into 1-inch cubes
1/4 cup olive oil, divided
1 large onion, chopped
1 green bell pepper, cleaned of seeds and ribs, chopped
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme leaves
Freshly ground back pepper


Directions:
1. In a large bowl, toss eggplant with salt and transfer to a large colander. Place the colander over the bowl just used and set aside for 45 minutes to 1 hour to allow the salt to extract water and bitterness from the eggplant. When the excess water is extracted, use paper towels to wipe off as much salt as possible from the eggplant and set aside the eggplant.

2. Meanwhile, heat the oven to 450 degrees. Place one oven rack in the upper third of the oven and another in the lower third.

3. In a large bowl, toss the eggplant and zucchini with 2 tablespoons olive oil. Divide the vegetables between 2 large baking sheets, spreading them in a single, uncrowded layer on each sheet. Roast until well browned and tender, about 45 minutes. (Stir the vegetables every 15 minutes and rotate the baking sheets, top to bottom.)

4. While the vegetables are roasting, peel the tomatoes: Bring a small saucepan of water to a boil, then remove from heat. Place the cored tomatoes in the water for about a minute to loosen their skins. Remove the tomatoes with a slotted spoon and set on a plate to cool. Peel the tomatoes and cut them into chunks.

5. In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium heat. Stir in the onion and bell pepper and cook, stirring frequently, until softened, about 10 to 15 minutes. Stir in the garlic and tomatoes and simmer for 5 minutes. Add roasted eggplant and zucchini, stirring gently to combine. Stir in the fresh herbs and add three-fourths teaspoon salt and several grinds of pepper, or to taste. Cover with a lid and simmer on low for 30 minutes, then remove from heat. While the vegetables cook, make the polenta.


Polenta and final assembly


Ingredients:
6 cups water
3 tablespoons butter
1 teaspoon salt
1 1/2 cups yellow cornmeal
Ratatouille
Grated Parmesan cheese


Directions:
1. In a saucepan, bring to a boil 6 cups of water, the butter and salt. Add the cornmeal gradually, whisking constantly. Reduce heat to a gentle simmer, continuing to whisk to prevent lumps from forming. Once the cornmeal has started to thicken and absorb the water, continue to cook for about 30 minutes, stirring frequently. (A wooden spoon is traditionally used.) The mixture will become very thick. When done, remove from heat and cover to keep warm.

2. To serve, spoon a portion of soft polenta on each plate and place a generous amount of ratatouille atop this. Sprinkle with parmesan cheese.


Nutritional Information:
Each serving: 394 calories; 8 grams protein; 58 grams carbohydrates; 14 grams fiber; 17 grams fat; 5 grams saturated fat; 15 mg. cholesterol; 13 grams sugar; 599 mg. sodium.

Classic Chopped Salad

Adapted from My Father's Daughter, by Gwyneth Paltrow


Ingredients:

6 strips bacon
3 heads greenleaf lettuce, roughly chopped
1 ripe avocado, peeled, pitted, and diced
Handful of organic cherry tomatoes, halved
1/2 cup crumbled Gorgonzola cheese
1/2 cup Vinaigrette (recipe below)


Directions:

1. Cook the bacon in a frying pan until crispy.
2. Drain on paper towels and dice the crispy meat.
3. Lay the lettuce down on a big platter.
4. Scatter the bacon, avocado, tomato, and Gorgonzola over the lettuce in a mix or in rows, whatever you feel like.
5. Dress with the vinaigrette and toss.


Vinaigrette:


Ingredients:

2 teaspoons Dijon mustard
2 teaspoons real Vermont maple syrup
1/4 cup red wine vinegar
2 tablespoons vegetable or canola oil
1/2 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper


Directions:

1. Whisk together the mustard, maple syrup, and vinegar.
2. Slowly whisk in the oils, and season with salt and pepper.

Watermelon with mint and lime

Total time: 10 minutes, plus chilling time

Servings: 6


Note: Adapted from recipe by Teresa Fanucchi in "A Place at the Table"


Ingredients:
6 cups (about 3/4 pound) seedless watermelon cubes, from about 1/4 seedless watermelon (rind removed)
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
Juice of two limes


Directions:
In a large bowl, toss the watermelon cubes with the mint, olive oil and lime juice. Chill the salad for at least 1 hour before serving.


Nutritional Information:
Each serving: 70 calories; 1 gram protein; 13 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 10 grams sugar; 2 mg. sodium.

Quinoa lentil salad with tomatoes

Total time: 50 minutes, plus cooling and chilling times

Servings: 6


Ingredients:
1 cup French green or brown lentils, sorted and rinsed
Salt and pepper
1/4 cup white wine vinegar or cider vinegar, plus more for drizzling
1 cup quinoa, rinsed and strained
1/2 cup olive oil, plus more for drizzling
1 large garlic clove, minced
1/4 cup chopped fresh mint
1/4 cup fresh parsley
2 cups cherry or other little tomatoes, halved


Directions:
1. Place the lentils in a large saucepan and fill with water to cover by 2 inches. Simmer until tender, about 20 minutes, then drain the lentils and transfer them to a medium bowl. Season the lentils with one-fourth teaspoon salt and several grinds of pepper and drizzle over about 1 tablespoon of vinegar. Taste the lentils, and adjust the seasoning or vinegar, or both, if desired. Set aside the lentils to cool, stirring occasionally.
2. In a large saucepan, combine the rinsed quinoa with 2 cups water and bring to a boil over high heat. Cover the pot and reduce heat to a gentle simmer, cooking until the grain is soft and translucent, about 15 to 20 minutes. The water should be absorbed; if not entirely absorbed, drain any excess. Remove from heat and fluff the quinoa with a fork. Transfer the quinoa to a large bowl, drizzle about 2 tablespoons of oil on the grain and stir gently.
3. In a small bowl, whisk together the garlic, one-fourth cup vinegar, one-half cup olive oil, one-fourth teaspoon salt and one-eighth teaspoon pepper. Taste and add additional seasoning if desired.
4. Stir the cooled lentils in with the quinoa in the large bowl. Stir in the dressing, then cover and chill the salad for at least 1 hour.
5. Just before serving, stir in the mint, parsley and tomatoes and check the seasoning. Drizzle with a bit more vinegar and oil.


Nutritional Information:
Each serving: 387 calories; 13 grams protein; 40 grams carbohydrates; 10 grams fiber; 20 grams fat; 3 grams saturated fat; 0 cholesterol; 3 grams sugar; 202 mg. sodium.

Chilled yellow squash soup with fresh dill

Total time: 1 hour, 15 minutes, plus chilling time


Servings: 6 to 8


Note: Adapted from a recipe by Teresa Fanucchi in "A Place at the Table"


Ingredients:
2 large leeks, white and pale green parts only
2 tablespoons olive oil
2 pounds yellow crookneck squash or golden zucchini, chopped
1 quart vegetable broth, more if desired
Salt and white pepper
2 tablespoons fresh dill, chopped, plus a little more for garnish
1/2 cup plain yogurt or sour cream
1 teaspoon lemon zest


Directions:
1. Clean the leeks. Coarsely chop the white and pale green parts of leeks. Submerge the leeks in water to remove any sandy soil. Rinse well in a colander, and shake to remove any moisture.
2. In a medium soup pot, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes, stirring frequently. Add the squash and broth. Season lightly with one-fourth teaspoon salt and one-eighth teaspoon white pepper. Stir in the fresh dill. Bring the soup to a boil, then reduce the heat to a very gentle simmer and continue cooking, with the lid ajar, until the vegetables are tender, about 20 minutes.
3. Remove from heat and set the soup aside for about 30 minutes to give the flavors time to marry. Purée the soup using a blender (this will need to be done in batches, filling the blender no more than two-thirds full, and being very careful if the liquid is still hot). The soup can also be blended using an immersion blender. Add additional broth if desired to thin the soup to preferred thickness.
4.Transfer the soup to a covered storage container and refrigerate until chilled, at least 3 hours, preferably overnight. This makes about 6 cups soup.
5. In a small bowl, combine the yogurt with the lemon zest and a pinch of salt. Serve each bowl of soup with a dollop of the yogurt mixture.


Nutritional Information:
Each of 8 servings: 86 calories; 3 grams protein; 10 grams carbohydrates; 2 grams fiber; 4 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 6 grams sugar; 338 mg. sodium.

Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce

Total time: 1 hour, 45 minutes, plus chilling time for the chicken

Servings: 6

Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these seasonings and simply make a ginger sesame sauce. Alternatively, the soy-mirin dipping sauce used for the iced somen noodles with eggplant can also be served with this recipe as a second sauce, in which case you will need deeper serving bowls. Tobanjan and shiso leaves can be found at Japanese markets. Japanese tahini (sesame paste) is called atari goma or neri goma. You can find it at the Japanese market but tahini will work too. Stir the atari goma with a spoon before spooning out of the can as it will separate (the oil will rise to the surface).


Steamed chicken

Ingredients:
2 small (or 1 large) chicken breasts, about 1 pound total
2 tablespoons sake
1 green onion, white part cut crosswise into 1/8 -inch slices (green and root tip discarded)
1 tablespoon peeled and thinly sliced ginger (from a 1-inch piece)
1 teaspoon sesame oil


Directions:
1. Toss the chicken with the sake, onion and ginger in a shallow, heat-proof bowl large enough to hold the chicken.
2. Prepare a stove-top steamer and place the chicken, still in the bowl, on the rack in the steamer. Steam the chicken until the meat is cooked through; it will be firm and opaque and the juices will run clear, 20 to 25 minutes.
3. Remove from heat and cool the chicken in the bowl with the flavorings, then refrigerate the chicken, still in the bowl, until completely chilled. The chicken can be cooked up to 1 day ahead and refrigerated before shredding.
4. Shred the chicken into matchstick pieces about 3 inches long. Place the chicken in a medium bowl and toss with the sesame oil. Refrigerate the chicken, covered, until ready to use.


Spicy ginger sesame sauce

Ingredients:
2 teaspoons fresh ginger juice (juiced from the grating of 1 small knob ginger)
2 tablespoons sesame paste (atari goma or neri goma) or tahini
2 teaspoons sugar
1 1/2 tablespoons sake
1 teaspoon toasted sesame oil
2 tablespoons rice vinegar
2 1/2 teaspoons soy sauce
2 tablespoons water
1 teaspoon tobanjan (Chinese hot miso paste) or 1/2 teaspoon la yu (Chinese chile oil) or to taste, optional


Directions:
In a medium bowl, whisk together the ginger juice, sesame paste, sugar, sake, sesame oil, rice vinegar, soy sauce and water. Add the tobanjan or the la yu, a little at a time as desired (add the tobanjan one-eighth teaspoon at a time to taste, and the la yu a few drops at a time to taste), mixing and tasting until the desired heat is achieved. Strain if desired for a smoother sauce. Refrigerate, covered, until needed.


Noodles and assembly

Ingredients:
2 eggs
2 teaspoons vegetable or canola oil, divided
3 bunches (300 grams) dried somen noodles
3 cups ice cubes


Steamed chicken

Ingredients:
2 cucumbers (Japanese or Persian), peeled and cut into matchsticks 1/8 -inch wide and about 3 inches long
1 large carrot, peeled and cut into matchsticks 1/8 -inch wide and about 3 inches long
1 large green pepper, cut into matchsticks 1/8 -inch wide and about 3 inches long
1 bunch chives, chopped (about 1/4 cup) or 3 green onions, thinly sliced crosswise (white and green parts)
1 small bunch daikon (radish) sprouts, trimmed to remove roots, optional as garnish
6 to 8 shiso leaves, thinly sliced, optional as garnish
1 teaspoon toasted sesame seeds
Spicy ginger sesame sauce


Directions:
1. Break the eggs into a small bowl and stir together.
2. Heat a medium nonstick frying pan over medium-high heat and add 1 teaspoon oil. Reduce the heat to low and gently add half of the egg to the pan, tilting the pan to form a large, thin crepe. Cook quickly and gently, careful not to burn (it should be completely yellow) but cooking until the egg is set and cooked through. Remove the crepe to a cutting board to cool slightly. Repeat with the remaining oil and egg.
3. When the first crepe is cool enough to handle, halve it to make two moons. Trim the edges to form each half into a rectangle about 3 inches wide. Cut each rectangle crosswise into matchsticks one-eighth inch wide. Set the sliced egg aside and repeat with the remaining crepe. Cover and refrigerate until needed. The egg can be prepared and refrigerated a few hours in advance.
4. Cook the somen: Bring a large pot of water to a boil and add the noodles, spreading them apart so they do not stick together while cooking. When the water returns to a boil, add half-cup tap water. Cook the noodles until they are al dente, about 3 minutes total cooking time. Immediately remove from heat.
5. Drain the noodles and cool them in a large bowl of water under running tap water. Gently swirl the noodles in the running water until the water runs clear. Drain the noodles again.
6. Place the noodles in a large bowl. Add the ice and enough water to mostly cover the noodles. Chill the noodles for at least 3 to 5 minutes before serving. The noodles will dry out rather quickly after they are removed from the water so try to keep the noodles in the water until just before serving.
7. When ready to serve, remove the noodles from the ice water and strain lightly. Make a bed of noodles on an oblong platter. Arrange the chicken, cucumber, carrot, green pepper and the egg matchsticks around the noodles. Garnish with chives, daikon radish sprouts, shiso leaves (one or all of them) and the roasted sesame seeds.
8. Let each person help themselves to the noodles. You can use small serving dishes. Toss the noodles, chicken and vegetables together and serve in individual dishes. Pass the ginger sesame sauce around. You only need two or three teaspoons to season each serving.


Nutritional Information:
Each serving: 354 calories; 24 grams protein; 43 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 112 mg. cholesterol; 1,055 mg. sodium.

La Grande Orange Café's White Sangria

Total time: 15 minutes

Servings: 8 to 10

Note: Adapted from La Grande Orange Café in Pasadena. The restaurant uses Presidente brandy.

Ingredients:
2 (750-ml) bottles dry white wine, preferably Pinot Grigio
1 1/3 cup orange juice
1/2 cup triple sec
1/4 cup brandy
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 oranges, sliced
1/2 lemon, sliced
1/2 apple, sliced
Large bunch grapes, stemmed


Directions:
In a large pitcher, whisk together the wine, orange juice, triple sec and brandy. Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved. Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.


Nutritional Information:
Each of 10 servings: 259 calories; 1 gram protein; 30 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 24 grams sugar; 10 mg sodium.

Cholada Thai's Massaman Curry with Chicken

Bright and fresh and mildly spicy, Cholada Thai's homemade Massaman curry paste in this recipe marries perfectly with sweet coconut milk in this rich, slow-simmered chicken stew.


Total time: 1 hour

Servings: 4

Note: Adapted from Cholada Thai Cuisine in Thousand Oaks. The restaurant uses Mae Ploy brand coconut milk, which is generally available at Thai and Asian markets, as well as well-stocked Asian sections of select supermarkets. Lemongrass, galangal, kaffir lime leaves and shrimp paste are generally available at Thai and Asian markets.


Massaman curry paste

Ingredients:
1 teaspoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground clove
10 dried Thai chiles, chopped (seed the chiles for less heat)
1 to 2 cloves garlic, chopped
4 ounces shallots (from 3 to 4 whole), peeled and chopped
2 ounces lemongrass (about 1/2 stalk), trimmed and chopped
1 thumb-size piece galangal, peeled and chopped
3/4 teaspoon chopped kaffir lime leaves
1 1/2 tablespoons shrimp paste

Directions:
1. Toast the coriander and cumin seeds: In a small sauté pan, toast the seeds over medium heat until aromatic, 2 to 3 minutes. Shake the pan frequently to keep the seeds from burning on any sides. Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle.
2. Transfer the ground seeds to a mortar and pestle or a food processor. Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves. Pound the ingredients until finely pulverized with no visible chile pieces. Add the shrimp paste and mash to combine. (If using a food processor, drizzle in a little water as needed to purée the ingredients to a paste.) This makes about 1¼ cups curry paste, more than is needed for the recipe. The paste can be made up to 2 weeks in advance, covered and refrigerated until needed.


Massaman curry with chicken assembly

Ingredients:
1 tablespoon oil (soybean, peanut or corn oil)
3 to 4 tablespoons Massaman curry paste
1 (19-ounce) can coconut milk (unshaken so the cream rises to the top), divided
1 boiling potato, cut into 1-inch cubes
1 pound boneless, skinless chicken breast, cut into bite-size cubes
1 cup whole raw peanuts
1 tomato, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons fish sauce

Directions:
1. In a large, heavy-bottom saucepan, heat the oil over medium heat until hot. Stir in the curry paste. Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes.
2. Stir in the coconut cream (the thicker liquid at the top of the can). Simmer until the oil separates, 2 to 3 minutes.
3. Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes.
4. Stir in the peanuts and tomato and remaining coconut milk. Simmer for a few minutes to marry the flavors.
5. Stir in the sugar and fish sauce. Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes. If the sauce begins to thicken too much, stir in a little water as needed.
6. Remove from heat and serve immediately.


Nutritional Information:
Each serving: 697 calories; 37 grams protein; 25 grams carbohydrates; 6 grams fiber; 53 grams fat; 30 grams saturated fat; 63 mg cholesterol; 6 grams sugar; 858 mg sodium.