Penne with Spinach, Gorgonzola, and Walnuts Sunday, Aug 21 2016 

Kosher salt
8 oz. fresh baby spinach leaves (10 lightly packed cups)
1/4 cup coarsely chopped walnuts
12 oz. dried penne (3-1/2 cups)
3/4 cup heavy cream
2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
3 Tbs. thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve.

Fine Cooking, Dec 2011/Jan 2012, page 12

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Pan Seared Steak with Chive Horseradish Butter Tuesday, Mar 12 2013 

5 teaspoons butter, softened
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm.

Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

Nutrition
Serves 4, Calories 220, Fat 12.4g, Saturated fat 5.8g, Monounsaturated fat 4.2g, Polyunsaturated fat 0.5g, Protein 25.2g, Carbohydrate 0.6g, Fiber 0.2g, Cholesterol 89mg, Iron 1.9mg, Sodium 229mg, Calcium 32mg

Cooking Light, January/February 2013. Page 72

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Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl Thursday, Feb 14 2013 

Serves 4

FOR THE STEW
1 1/2 lb. bone—in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
2 Tbs. all-purpose flour
1 1/2 cups lower-salt chicken broth
2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
1 1/2 cups small-diced fennel (from 1 small bulb)
1 cup small-diced carrot
1 cup fresh pearl onions, peeled. or frozen pearl onions, thawed
1 Tbs. chopped fresh thyme
2 Tbs. Dijon mustard
1 oz. (2 Tbs.) unsalted butter
2 Tbs. thinly sliced fresh chives

FOR THE BABY CARROTS
16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
2 Tbs. olive oil
Kosher salt

FOR THE WHIPPED POTATOES
3 lb. russet potatoes (about 4 medium)
Kosher salt
1/2 cup whole milk
3 oz. (6 Tbs.) unsalted butter, softened
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

MAKE THE STEW
Season the chicken with 1/2 tso. salt and 1/4 tsp. pepper. Heat the oil in a 10- to 11-inch straight-sided sauté pan over medium-high heat. Cook the chicken, flipping once, until lightly browned, about 10 minutes. Transfer the chicken to a plate. Reduce the heat to medium and whisk the flour into the fat in the pan. Cook, whisking, for 1 minute. Gradually whisk in the broth and bring to a simmer. Return the chicken to the pan, reduce the heat to medium low, cover, and simmer gently, turning once, until the chicken is very tender, about 15 minutes. Transfer the chicken to a clean plate and let cool briefly.

Meanwhile, stir the mushrooms, fennel, carrot, onions, and thyme into the sauce. Cover and simmer until tender, 5to 6 minutes. Stir in the mustard and butter and keep warm. When the chicken is cool enough to handle, pull the meat from the bones, shred into bite size pieces (discard the skin and bones), and add to the sauce. Season. to taste with salt and pepper and keep warm.

ROAST THE CARROTS
Put the carrots on a small rimmed baking sheet. Drizzle with the oil and season with 1/4 tsp. salt. Roast the carrots until tender and slightiy browned, 20 to 25 minutes. Keep warm.

MAKE THE WHIPPED POTATOES
Peel and quarter the potatoes. Put them in a 4-quart saucepan; add enough water to cover and 4 tsp. salt. Cover and bring to a boil over high heal. Uncover, reduce the heat as needed to keep the water from boiling over, and cook until tender when pierced with a fork, 12 to 15 minutes. Drain well. Return the potatocs to the pot over medium heat and stir occasionally until they no longer steam profusely (a little steam is fine), about 2 minutes.

Meanwhile, heat the milk in a small sauce pan over medium heat until steaming, about 2 minutes. Keep warm.

With an electric hand mixer on medium-low speed, beat the potatoes until they’re broken up, 1 to 2 minutes. Add 1/2 cup of the hot milk and the butter, and beat on high speed, scraping the sides and bottom of the pot occasionally, until fluffy, 1 to 2 minutes (the potatoes should be fairly stiff, but add the remaining milk if needed). Season to taste with salt and pepper arid keep warm.

ASSEMBLE
Spoon the whipped potatoes rito a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe the potatoes to form “bowls” on each of 6 plates; the bowls should be about 3 inches in diameter and about 2 1/2 inches tall. Spoon the chicken stew into the bowls and garnish with the roasted baby carrots and the chives.

Abigail Johnson Dodge, Fine Cooking, April/May 2011, page 87

Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 

ACTIVE: 30 MIN; TOTAL: 1 HR 30 MIN; 6 SERVINGS

1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine

Orzo with Brown Butter and Parmesan Thursday, Feb 7 2013 

Serves 4

1 1/2 cups lower-salt chicken broth
2 Tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano-Reggiano
Thinly sliced fresh chives (optional)

In 1-to 2-quart saucepan, bring the chicken broth and ¼ cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasional until the butter turns golden-brown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender about 12 minutes the mixture may still be wet but will setup. Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Lamine Perri, Fine Cooking, Aug/Sept 2011, Page 21

Goat Cheese Omelet Thursday, Feb 7 2013 

4 large eggs
1 tablespoon water
1/8 teaspoon salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne-cut red bell pepper
1 teaspoon chopped fresh chives

Combine first 4 ingredients in a bowl; stir with a whisk. Combine cheese, parsley, and tarragon in a bowl.

Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Add zucchini and bell pepper, cook 4 minutes or until tender. Remove mixture from pan; keep warm.

Place 1/2 teaspoon oil in pan. Pour half of egg mixture into pan, and let set slightly (do not stir). Carefully loosen set edges with a spatula, tipping pan to pour uncooked egg to sides. Continue procedure for 5 seconds or until no runny egg remains. Sprinkle half of cheese mixture over omelet; cook 1 minute. Slide omelet onto plate; fold into thirds. Repeat procedure with remaining oil, egg mixture, and goat cheese mixture. Sprinkle with chives. Serve with vegetables.

Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables). CALORIES 233, FAT 17.6g (sat 5.8g, mono 7.8g, poly 2g), PROTEIN 16g, CARB 3.6g, FIBER 1g, CHOL 430mg, IRON 2.5mg, SODIUM 416mg, CALC 84mg

Pea Ravioli Wednesday, Feb 6 2013 

Serves 4, Hands-on time 40 minutes, Total time 40 minutes

1 tbsp extra-virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup low-sodium vegetable or thicken broth
1¼ cups fresh or frozen peas, divided
Sea salt and fresh ground black pepper, to taste
1/3 cup low-fat ricotta cheese
5 tbsp grated Pecorino Romano cheese, divided
2 tbsp chopped fresh chives, plus additional for garnish
1/2 tsp lemon zest
32 whole-wheat wonton wrappers

In a medium saucepan, heat oil on medium. Add shallot and cook until soft and translucent, about 3 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add broth and bring to a simmer. Add 1 cup peas and simmer until just tender, 2 to 3 minutes. Season with salt and pepper With a slotted spoon, transfer pea-shallot mixture to a food processor. Cover saucepan and set broth aside. To food processor, add ricotta, 3 tbsp Pecorino Romano, chives and lemon zest; purée. Taste and adjust seasoning, if desired.

Bring a large pot of water to a boil while you make ravioli. Arrange a small bowl of water and a baking sheet near your work surface. Place 2 wonton wrappers in front of you; keep remaining wrappers covered with a kitchen towel to prevent them from drying out. Place 1 tbsp pea purée on 1 wrapper. Dip your finger into water and moisten edges of wrapper. Place second wrapper over top and press edges together firmly to seal. Transfer to baking sheet. Repeat with remaining pea purée and wrappers.

Just before cooking ravioli, return reserved broth to a simmer. Add remaining ¼ cup peas to broth and cook, uncovered, until tender, 2 minutes.

Meanwhile, add ravioli to pot with boiling water and cook for 2 minutes, until dough is al dente and ravioli rise to the surface. With a slotted spoon or skimmer, transfer directly to 4 shallow serving bowls. Divide pea-broth mixture evenly among bowls and sprinkle with remaining 2 tbsp Pecorino Romano (½ tbsp per bowl). Garnish with additional chives and serve.

Nutrients per serving (4 ravioli, 1 tbsp peas plus broth, 1/2 tbsp Pecorino Rumano) Calories 414, Total Fat 9g (Sat 3g, Mono 3g, Poly 1g), Carbs 68g, Fiber 12g, Sugars 1.5g, Protein 21g, Sodium 445mg, Cholesterol 16mg

Clean Eating, JUNE 2011, Page 46

Butterhead and Green Beans Salad Wednesday, Feb 6 2013 

2 cloves garlic, minced
1 teaspoon salt
1 tablespoon lemon juice
6 cup crème fraîche or sour cream
2 tablespoons whipping cream
Salt and freshly ground black pepper
12 ounces fresh green beans, trimmed (3 cups)
3 or 4 large heads butterhead (Boston or Bibb) lettuce, torn
2 medium cucumbers, halved lengthwise, seeded, and thinly bias-sliced
3 to 4 tablespoons thinly sliced fresh chives

For crème fraîche dressing, on a cutting board finely chop garlic. Sprinkle with a pinch of salt and rub with side of a knife to form a paste. Transfer paste to a small glass bowl. Stir in 1 teaspoon salt and lemon juice; let stand for 10 minutes. Whisk in crème fraîche and whipping cream. Season to taste with salt and pepper.

Add beans to a large pot of rapidly boiling, lightly salted water. Cook, uncovered, for 5 to 7 minutes or just until tender. Drain beans and place in a bowl of lightly salted ice water to quickly
chill. Let stand for 3 to 5 minutes or until cold; drain.

Arrange lettuce, beans, and cucumbers on a platter. Season with salt and pepper. Drizzle with a little dressing; sprinkle with chives. Pass additional dressing.

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce Tuesday, Jun 19 2012 

For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper
Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.
Prepare the salmon
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Fine Cooking, June/July 2011, page 57

Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce Tuesday, Apr 10 2012 

2 (12-ounce) pork tenderloins, trimmed
salt and pepper
6 ounces thinly sliced prosciutto
2 tablespoons vegetable oil
1 tablespoon flour
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 1/4 cups chicken broth
1/4 cup lemon juice (2 lemons)
3 tablespoons minced fresh chives (I omitted this since I forgot to pick it up at the store)

1. Adjust over rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.

2. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes. (This took me 18 minutes.)

3. Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.

Cook’s Country, October/November 2011

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