Recipes

Ingredients
²⁄₃ cup olive oil
²⁄₃ cup Parmesan cheese, grated or shredded
¹⁄₂ cup fresh lemon juice
³⁄₄ teaspoon salt
¹⁄₂ teaspoon freshly ground black pepper
1 pound dried rotini (or other small pasta)
¹⁄₃ cup fresh basil, chiffonade
1 tablespoon lemon zest

Instructions
1. In a large bowl, whisk the oil, Parmesan cheese, lemon juice, ³⁄₄ teaspoon of salt and ¹⁄₂ teaspoon of pepper to blend. Set the lemon sauce aside. (You can also do this with an immersion blender.)

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 10 minutes. Add the pasta to the lemon sauce, and toss with the basil and lemon zest. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Comments
This recipe is another from Giada De Laurentiis’s Everyday Italian.  I’ve named it based on Lance’s exclamation of “Chicken and Screws!” when he came to the dinner table tonight.  This is a great pasta dish, very simple to bring together, and has a robust lemon flavor.  

Shown here with Chicken Piccata.

Everyday Italian

Ingredients
4 boneless, skinless chicken breasts, halved crosswise to create cutlets
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon freshly ground black pepper
All-purpose flour for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
¹⁄₂ cup chicken broth
¹⁄₃ cup fresh lemon juice
¹⁄₄ cup drained capers, rinsed

Instructions
1. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. In large sauté pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

2. Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken and serve.

Comments
This recipe is from Giada De Laurentiis’s Everyday Italian.  I think she’s a great cook and I’ve enjoyed every recipe of hers that I’ve tried.  Chicken Piccata is a dish I tried to make early on in the days of my adult life and it turned out horribly.  It’s important to do a thorough job of draining and rinsing those capers!  Don’t skip that step.  

It’s easy to add things to this dish.  I’m a fan of mushrooms and artichoke hearts.  It’s also great to double the sauce components and serve it over pasta such as angel hair.  

Shown here with Lemon Screws.

Everyday Italian

Ingredients
1 pound ground beef
6-8 cloves garlic, minced
3 gallons halved and roasted tomatoes
1-2 summer squash, sliced into planks and grilled
1-2 eggplant, sliced into planks and grilled
1 red bell pepper, halved, seeds and membranes removed, and grilled
1 red onion, sliced grilled
1 pound bacon, chopped and sautéed until just crisp  
¹⁄₄ cup red wine vinegar
³⁄₄ cup red wine
Salt and pepper to taste
3-4 tablespoons seasoning, such as Italian seasoning blend or a mixture of your choice

Instructions
1. Brown beef in a large skillet over medium-high heat.  Once browned, add garlic and sauté for a minute longer.  Remove from heat.  

2. Working in batches, puree tomatoes in a food processor.  Place pureed tomatoes into a large stock pot.  

3. Working in batches, puree grilled vegetables in food processor and add to tomatoes in pot.  

4. Add ground beef with garlic and all remaining ingredients.  Stir well and simmer over low heat until desired consistency is reached.  

Note:  For the past many weeks I’ve been roasting tomatoes loosely following the method outlined in my previous Roasted Tomato Sauce recipe.  I core and halve the tomatoes, toss them with salt, pepper, and olive oil, and then roast them on a baking sheet with a rack at 475*F for 45-75 minutes until the tomato skins are well charred.  I then let them cool and freeze them in gallon-size freezer bags.  I can fit 24 tomatoes on two baking sheets, so I try to get that many from the market each week specifically for roasting and freezing.  

The vegetables are even easier.  Whenever I’m finished grilling I load up the grill with vegetables that I’ve sliced and tossed in olive oil, salt and pepper.  Then I close all the vents for the grill and close the lid, effectively turning it off, and let the vegetables cook while the grill cools.  Then I freeze them if I won’t be using them for a while or keep them in the refrigerator.  

[photo forthcoming]

Comments
This sauce was amazing.  It was thick and flavorful.  Art said he wanted to bathe in it.  While this might be a slight exaggeration it was pretty fantastic.  If your tomatoes are too wet, you can strain them before pureeing, but reserve the liquid in case you need to add more back to it later.

Unknown

Ingredients
2 cups heavy cream, divided
1 cup whole milk
6 large egg yolks
³⁄₄ cup sugar
1 vanilla bean, split lengthwise
³⁄₄ teaspoon vanilla extract
Pinch of salt
4 ¹⁄₂ ounces bittersweet chocolate

Instructions
1. In a medium saucepan, gently warm 1 cup of heavy cream, milk, sugar, and salt, until the sugar has dissolved. Scrape the seeds from the vanilla bean into the warmed mixture and add the bean as well. Cover the saucepan, remove from heat, and let steep at room temperature for 30 minutes.

2. Meanwhile, pour the remaining cup of heavy cream into a large bowl and set a strainer on top. Prepare an ice bath by filling a large bowl (one that can fit the bowl with the 1 cup of heavy cream) with ice and water.

3. In a medium bowl, whisk together the egg yolks.

4. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Then carefully pour the mixture back into the saucepan.  

5. Set the saucepan over medium heat and stir constantly with a wooden spoon. Heat until the custard thickens. When it’s ready it will coat the back of the spoon and when you draw your finger across it, it should leave a definitive trail.

6. Pour the custard through the strainer, into the heavy cream. Stir the cream and custard to incorporate. Take the bean from the strainer and add it to the final mixture. Add the vanilla extract.  

7. Put the bowl into the ice bath, and stir until the mixture has cooled.  Cover the bowl with plastic wrap (or a lid) and chill in the refrigerator for at least 4 hours.  I recommend chilling it overnight.  

8. Freeze the ice cream according to your ice cream machine’s instructions.  (Mine, which is a Cuisinart, takes about 20-30 minutes.)  

9. Melt the chocolate in the microwave or by a double-boiler method.  To use the microwave, place chips in a bowl and microwave for 30 seconds at a time, stirring after each heating.  

10. About 5 minutes before the ice cream is done, slowly pour the chocolate in a thin stream directly onto the ice cream.  It will flake and break as the ice cream mixes.  

11. If you prefer soft serve, eat at this point.  Otherwise freeze until hardened, about 3-4 hours.  

Comments
This is the first custard based ice cream I’ve ever made.  I followed a recipe I found on Return of the Yummy.  The ice cream was fantastic – Art declared it the best ice cream he’s ever eaten.  The bittersweet chocolate complimented the sweetness of the ice cream perfectly and it was just the way I remember it from the Stracciatella I got in England.  The ice cream was so rich and the flavor of the vanilla really shone through.

Sadly I was too eager to eat this last night to take the time to get pictures, I’ll try to remember tonight.

Internet - Return of the Yummy

Ingredients
1 pound lean ground beef
2 teaspoons seasoning of choice (Since this recipe is from Emeril, I use Essence.  Any seasoned salt, or just salt and pepper, would be fine)
1 small white onion, chopped
16 ounces white button mushrooms, sliced
2 teaspoons garlic, minced
12 ounces egg noodles
2 cups beef broth
2 tablespoons dried parsley
1 cup sour cream
2 tablespoons Dijon mustard

Instructions
1. Heat a large skillet over medium heat.  Season the beef and cook in skillet until well browned.  

2. Add the onions and cook, stirring, until soft, 3 to 4 minutes.  Add the mushrooms and garlic and cook, stirring often, until the mushrooms are soft.  Add the noodles, beef broth, and parsley.  Stir well and cook, covered, until noodles are done about 7 to 8 minutes.  Stir occasionally to prevent sticking.  

3. Once noodles are done stir in sour cream and mustard.  Serve.  

Comments
This recipe is originally from Emeril but I’ve tweaked it to suit our tastes.  The result is a fancy (and better) version of Hamburger Helper.  The guys always have seconds when I make this and sometimes so do I!

Internet - Emeril Lagasse

Ingredients
2 tablespoon olive oil, plus extra for brushing
1 tablespoon garlic, minced
¹⁄₂ teaspoon herbes de Provence
1 teaspoon ground black pepper
1 ¹⁄₄ cups water
2 ¹⁄₄ teaspoon active dry yeast
1 teaspoon sugar
3 cups bread flour, plus extra for rolling
¹⁄₄ cup cornmeal
2 teaspoons salt
Pizza toppings such as pizza sauce, mozzarella cheese, and sautéed mushrooms

Instructions
1. Heat 2 tablespoons oil in a small skillet; add next 3 ingredients and cook over low heat until garlic softens, about 5 minutes. Cool.

2. Add oil mixture and remaining ingredients to the bread machine in the order given by the manufacturer.  This is mostly likely wet, then dry, and then yeast.  Set machine to dough setting and press start.  

3. Divide into 8 equal pieces. Roll each portion to form a smooth, round ball. Place the balls on a lightly floured surface, cover with a damp cloth, and let rest until they puff slightly, about 30 minutes.

4. Heat grill. Roll each dough ball into a 7-inch round, flouring work surface and dough as necessary. Place on a floured cookie sheet; sprinkle top with flour.  

4. Brush tops of 4 dough rounds with some olive oil.  Grill oil side down, covered, until dark brown grill marks appear, 1 to 1 ¹⁄₂ minutes. Burst any bubbles that develop. Brush dough tops with oil, then flip and grill, covered, for another 1 to 2 minutes until dark grill marks appear.  

5. Heat broiler.  Top pizzas as desired and broil until the toppings sizzle and the cheese melts, 1 to 2 minutes.  Serve.  

Note:  In theory it is possible to put the toppings on after flipping the dough in step 4 and let the grill get them all melty and heated.  In actuality the grill is very hot and if it’s also dark out this is just not the best idea.  Not that I tried this or anything.  I recommend the broiler method.  

Comments
This recipe is inspired by an article in the May/June issue of Cook’s Illustrated from 1993.  I had a few issues – like trying to top the pizzas on the grill and letting a few of the crusts get a bit too dark.  Overall it worked well and the pizzas were delicious.  Grilling the pizza rounds made me think that the same thing should work for naan.  

I’m definitely interested in trying this again when it’s not dark outside so I’ve got more light to work with.  It was a pretty quick process after the dough was ready!  Our toppings were pizza sauce, mozzarella cheese, bacon, sautéed mushrooms, and pepperoni.

Cook’s Illustrated 1993

Ingredients
1 tablespoon fresh lime juice (about ¹⁄₂ lime)
Zest of ¹⁄₂ lime
1 tablespoon hot pepper sauce (such as Sriracha)
1 (14-ounce) can light coconut milk
2 pounds boneless, skinless chicken breasts or cutlets
³⁄₄ cup panko (double if using cutlets)
¹⁄₂ cup flaked sweetened coconut (double if using cutlets)
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon freshly ground black pepper
Cooking spray
1 cup rice, uncooked

Instructions
1. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, seal. Marinate in refrigerator 1 ¹⁄₂ hours, turning bag occasionally.

2. Preheat oven to 400*F.

3. Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from bag; save marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400°F for 30 minutes or until golden brown. Carefully turn chicken over, bake an additional 30 minutes or until done.

4. Put marinade in a saucepan and bring to rolling boil.  Boil for 5 minutes.  Remove from heat and measure.  Add enough water to equal 2 cups.  Pour liquid into saucepan, add rice, cover and cook on low until done, about 20-25 minutes.  Serve with chicken.  

Comments
This is adapted from Cooking Light’s 2006 Annual.  The original recipe called to discard the marinade but that just seems like a waste of a lot of perfectly delicious flavor.  I boil it for a good five minutes and then use it to prepare rice – if you’re not comfortable with that, just toss the marinade and prepare the rice with an additional can of coconut milk plus enough water to equal 2 cups.  

This chicken is fantastic, the marinade gives it so much flavor.  The combination of panko and coconut flakes for the coating adds a nice texture and even more flavor.  

I served it with fresh broccoli cut into florets, tossed with soy sauce, olive oil, garlic powder, salt and pepper, and sautéed until crisp-tender.

Cooking Light 2006

Ingredients
6 eggs, beaten
6 tablespoons flour
¹⁄₂ cup sugar
4 cups milk
4 cups corn kernels
1 teaspoon salt
Pepper, to taste
¹⁄₂ stick butter (4 tablespoons), melted

Instructions
1. Preheat oven to 400*F. Combine eggs, flour and sugar in bowl, mix. Add milk, corn, salt and pepper. Stir in melted butter and mix well.  Pour into a 9x12-inch baking dish.  

2.  Cook for 45-70 minutes, or until set. (This took the full 70 minutes for me.  It should be jiggly when finished.)

Comments
I ran across this recipe online the other day and knew I had to give it a try.  I’ve been trying to find a good corn pudding type recipe for years and this seemed to fit the bill.  I used fresh corn kernels because this is corn season.  I’d imagine that frozen, thawed, corn would work just fine and the original recipe called for drained canned corn.  

Art and I both had seconds and found this delicious.  It was a little wet and I think I might try to fix that either with a little bit less milk or more flour.  I was thinking that corn meal would be a nice addition as well.  

Shown here with Grilled Chicken.

Unknown

Ingredients
Barbecue sauce
White vinegar
Boneless, skinless chicken breasts

Instructions
1. Mix about ¹⁄₂ cup of barbecue sauce with 1-2 tablespoons of vinegar.  Place chicken in a plastic container or zip-top bag, cover with the sauce mixture, and marinate in the refrigeration for 1-2 hours.  

2. Heat grill to high heat - 600-700*F.  Remove chicken from marinade, letting excess drip off.  Place chicken on grill, close lid, and grill for 5 minutes.  Turn chicken, close lid, and grill for an additional 5 minutes.  

3. Close all air vents to reduce the heat of the grill.  Brush extra barbecue sauce over both sides of the chicken breasts.  Close grill and cook for 5 more minutes.  

4. Remove chicken from grill and serve with extra barbecue sauce if desired.  

Comments
This was my first attempt at grilling chicken!  It was fantastic and exactly matched my memory of the grilled chicken breasts of my youth.  Art loved it so much he gobbled up the third breast for seconds.  

Shown here with Baked Corn, which was a pretty perfect side dish for this chicken.

Person - Gwen

Ingredients
4 pints small tomatoes, quartered
1 teaspoon sugar
4 tablespoons balsamic vinegar
3 cloves garlic, minced
6 tablespoons olive oil
16 ounces fresh mozzarella cheese, cut into ¹⁄₂-inch cubes and frozen for 10-15 minutes
1-2 cups fresh basil, chopped
1 pound small pasta, cooked and drained

Instructions
1. Toss tomatoes, sugar, and ¹⁄₂ teaspoon salt in large bowl. Let stand 30 minutes. Transfer tomatoes and any accumulated liquid to salad spinner and spin to remove seeds and liquid. Return tomatoes to bowl. Pour tomato liquid through fine-mesh strainer set over saucepan, pressing on solids to extract juice. (You should have about 1 cup liquid.)

2. Add vinegar and garlic to pan with tomato liquid and simmer over medium heat until reduced to 3 tablespoons, about 5 minutes. Cool to room temperature then whisk in oil.

3. Add cheese, basil, cooled dressing, and pasta to bowl with tomatoes and toss to combine. Season with salt and pepper. Serve.  

Comments
I recently got a trial issue of the Cook’s Country magazine.  This recipe comes from the August/September 2009 issue.  I’m actually pretty pleased with the magazine and look forward to reading through more issues, although I’ll be getting it in annual form instead of with a monthly subscription.  

I modified the recipe a bit since I wanted to include pasta.  I think I like the recipe I posted previously for Pasta Caprese more, but this was still very tasty and I’ll probably end up making it again.  

Shown here with Grilled Filet Mignon.

Cook’s Country 2009