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

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

Spaghetti with Green Garlic and Olive Oil Monday, Jul 16 2012 

Kosher salt
2 Tbsp. extra-virgin olive oil
2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
6 oz. thin spaghetti
2 Tbsp. freshly grated Parmigiano-Reggiano; more for serving Freshly ground black pepper

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.
Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Nutrition information (per serving): Calories 480; Fat 15g (Sat Fat 2.5g, Mono Fat 10g, Poly Fat 2g); Fat Calories 140; ; Protein 14g; Carbohydrates 73g; Sodium 160mg; Cholesterol 0mg; Fiber 3g
Fine Cooking, Apr/May 2011, page 14

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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

Lamb and Sweet Onion Pitas with Orange-Cucumber Salad Wednesday, Jun 13 2012 

2-1/2 Tbs. extra-virgin olive oil
1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1 lb. ground lamb
1/2 tsp. ground cinnamon
2 large oranges
1 small English cucumber, halved lengthwise and thinly sliced
2 Tbs. red wine vinegar
1 Tbs. coarsely chopped fresh mint
2 pitas, halved and very lightly toasted
1/3 cup plain Greek yogurt

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.

Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.

Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.

Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.

Calories 470; Fat 26g (Sat 9g, Mono 13g, Poly 2g); Protein 25g; Carbohydrates 33g; Sodium 580mg; Cholesterol 80mg; Fiber 4g
Fine Cooking, Feb/Mar 2011, page 22

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Latin Style Flank Steak with Chipotle Butter Tuesday, Apr 10 2012 

For the rub:
2-1/2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground coriander
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano

For the steak:
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 tsp. olive oil
1 tsp. kosher salt
1 recipe Chipotle Butter
Make the rubMix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Nutrition information (per serving): based on six servings; Calories 220; Fat 12g; (Sat 5g, Mono 5g, Poly 1g); Protein 23g; Carbohydrates 3g; Sodium 470mg; Cholesterol 55mg; Fiber 2g.

Chipotle Butter
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbs. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste

In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a nurry) to firm.

Nutrition information (per serving): Size: per Tbs.; Calories: 110; Fat 12g (Sat 7g, Mono 4g, Poly 1g); Protein 0g; Carbohydrates 1g;
Sodium 150mg; Cholesterol 30mg; Fiber 0g.
Fine Cooking, Picnics and Cookouts 2011, page 44

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Pork Chops Stuffed with Pine Nuts and Herbs Friday, Mar 2 2012 

Seves 6

6 center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)
1/2 cup fresh mint
1/2 cup fresh parsley
1/3 cup fresh tarragon
1/3 cup finely grated Pecorino Romano (1/4 oz.)
5 Tbs. extra-virgin olive oil
3 medium cloves garlic, peeled
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3/4 cup pine nuts, toasted
1/3 cup golden raisins
1 Tbs. unsalted butter, cut into 6 pieces

Position a rack in the center of the oven and heat the oven to 400°F.
With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket.

In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Pulse until finely chopped. Add 1/2 cup of the pine nuts and pulse until the nuts are roughly chopped. Stir in the remaining 1/4 cup pine nuts and the raisins. Season the insides of the pockets with salt and pepper and stuff with the filling. Secure the pockets with toothpicks. Season the outside of the meat generously with salt and pepper.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Sear 3 of the pork chops on both sides until well browned, about 6 minutes total; transfer to a large rimmed baking sheet. Repeat with the remaining 1 Tbs. oil and the remaining pork chops. Top each chop with a piece of butter and roast in the oven until an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F, 10 to 12 minutes. Discard the toothpicks and serve drizzled with the pan juice.

Fine Cooking, April/May 2011, Page 19

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Bison burgers with thousand island barbecue dressing Monday, Oct 24 2011 

Serves 4

1/4 cup mayonnaise
1 Tbs. chili sauce, such as Heinz
4 tsp. smoky barbecue sauce
1 tsp. sweet pickle relish
1/4 tsp. Worcestershire sauce
1 1/2 lb. ground bison
Kosher salt and freshly ground black pepper
Oil for the grill
4 rolls or hamburger buns, split
4 leaves iceberg lettuce
1 large vine-ripened tomato, preferably heirloom, sliced

Prepare a medium-high gas or charcoal grill fire.

Mix the mayonnaise, chili sauce, 2 tsp. of the barbecue sauce, sweet pickle relish, and Worcestershire sauce in a small bowl. Set aside.

In a medium bowl, use your hands to gently mix the bison with the remaining 2 tsp. barbecue sauce, 1/4 tsp. salt, and 3/4 tsp. pepper. Form into four 1/2 to 3/4 inch thick patties.

Lightly oil the grill grate and place the patties on the grate. Cover and grill for 4 to 5 minutes. Flip the burgers, cover, and cook to desired doneness, about 5 minutes for medium (130°F to 135°F on an instant-read thermometer).

While the burgers cook, toast the rolls on the grill. Spread some of the dressing on each half of the roll and arrange a lettuce leaf and a slice or two of tomato on the top halves. When the burgers are done, put them on the bottom halves. Assemble the sandwiches, cut in half if you like, and serve.

by Bruce Aidells
Page 23 Fine Cooking June/July 2011

Sauteed Celery with Leeks and Mushrooms Tuesday, Mar 8 2011 

Serves 3

2 Tbs. extra-virgin olive oil
1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
Kosher salt
8 oz. cremini (baby bella) mushrooms, quartered
6 medium celery stalks, sliced 1/2 inch thick on the diagonal
1 Tbsp. fresh lemon juice
1 1/2 tsp. finely chopped fresh rosemary
1 tsp. chopped fresh sage
2 Tbsp. chopped fresh flat-leaf parsley
Freshly ground black pepper
2 Tbsp. lower-salt chicken broth or water

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes.

Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes.

Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes.

With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl.

Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

FINE COOKING – FEB/MAR 2011, BY MELISSA PELLEGRINO, PAGE 20

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