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Baked Oysters on Spinach Makes 4 servings 2 tablespoons butter 1 tablespoon finely chopped garlic 1 cup Italian-style bread crumbs 1 pound spinach Kosher salt and freshly ground black pepper to taste 1/4 teaspoon freshly ground nutmeg Rock salt (optional) 16 freshly shucked oysters with 16 half shells, both at room temperature Butter-flavored cooking spray 1. Put butter in a heavy-bottomed skillet over medium-low heat. 2. When butter stops sizzling, add garlic, cook a minute, then add breadcrumbs. 3. Stir until breadcrumbs are nicely browned and toasty, 5 to 7 minutes. 4. Set aside and preheat oven to 400°F. 5. Trim spinach and wash in lots of cool water to remove grit. 6. Drain briefly, then, with clinging water, put spinach into a large pot over medium heat. 7. Stir and cook just until spinach wilts. 8. Squeeze out excess moisture, chop coarsely, and season with salt, pepper, and nutmeg. 9. If using rock salt, put about 1/2 inch of rock salt in an ovenproof dish. 10. Put 16 oyster shells on top of rock salt, rough side down. 11. Place about 1 tablespoon of spinach in each shell cavity. 12. Top with an oyster and spoon about 1 tablespoon of breadcrumbs over each oyster. 13. Spray with butter-flavored cooking spray. 14. Bake oysters about 15 minutes, slightly longer if oysters are especially large. Cooking Tip Call your fishmonger ahead of time to make sure he or she sets aside the shells for you. Braised Ramps and Sausage Normally I'd serve this dish over pasta, but ramps (wild mountain leeks) are such an American rural dish, that rice seemed more appropriate. Konriko Original Brown Rice of Louisiana, a wonderfully fragrant and nutty rice that holds up well to the assertive ramps, will add to the country feel. Substitute some other pork product with the ramps, as long as you don't go too far. Ramp purists would probably use bacon. Makes 3 servings 2 bunches ramps 1 link Italian sweet sausage, about 4 ounces 1/2 cup defatted Chicken Stock Kosher salt and freshly ground black pepper to taste 21/2 cups cooked rice, approximately 1. Remove roots from ramps and separate bulbs from leaves. 2. Chop bulbs coarsely. 3. Stack the leaves and cut crosswise into 1/2-inch-wide strips. 4. Wash both thoroughly. 5. Remove sausage from casing and cook in a large skillet until browned. 6. Put ramp bulbs into skillet and cook over medium-low heat until soft. 7. Add leaves, stock, salt, and pepper and cook, covered, about 10 minutes, stirring a few times. 8. Serve over rice. Bulgar Pilaf with Fava Beans Fava beans with their two coverings can be daunting for some, but once you get the hang of it, you'll enjoy them. 6 serving side dish or 4 serving main dish 2 pounds fava beans 1/2 tablespoon olive oil 1/2 teaspoon butter 3 medium onions, halved and thinly sliced 21/2 cups Lamb Stock or Chicken Stock 11/2 cups medium-grain bulgur 1 cup chopped, cooked lean lamb (ideally from the lamb used to make the lamb stock) 1 tablespoon chopped fresh thyme or 1/2 tablespoon dried Kosher salt and freshly ground black pepper to taste 1 tablespoon each chopped chives and fresh mint, mixed together 1. Remove beans from their pods and put shelled beans in a quart of boiling, salted water for 1 minute. Drain and run under cool water. When cooled, remove beans from their inner shells by tearing off a small piece from the rounded end with your fingernail. Squirt the beans out by pinching the opposite ends. 2. Meanwhile, put oil and butter in a large, heavy-bottomed skillet over medium heat. Add onions and cover. Cook, stirring periodically, about 20 minutes, uncovering for the last 5 minutes, until lightly browned. Set aside. 3. Bring stock to a boil in a large saucepan and add bulgur. Bring to a boil again, reduce to a simmer, and cook. Cook about 8 to 10 minutes. Add beans, lamb, thyme, salt, and pepper. Stir and cook 3 to 5 minutes more. Remove from heat and let steam 10 minutes. 4. Fluff with a fork and pour onto a platter. Top with onions then chives and mint. Catfish Piccata Makes 2 servings 2 tablespoons flour Juice of 1/2 lemon Kosher salt and freshly ground black Pepper to taste 1/3 cup dry white wine 2 teaspoons small capers, well drained 1 tablespoon clarified butter or whole butter 2 teaspoons chopped parsley Lemon slices for garnish 2 catfish fillets, each 5 ounces 1. Mix flour with seasonings. Put butter in a large, nonstick skillet, over medium heat. 2. Dredge catfish fillets in seasoned flour and shake off excess. When butter in the pan is hot, add fillets, and raise heat to medium high. Cook fish 3 minutes on one side. Turn gently with a wide spatula and cook about 3 minutes on the other side or until fillets spring back when pressed with a finger. 3. Remove fillets to a warm platter. Add lemon juice, wine, and capers to the skillet. Raise heat to medium high and scrape up any bits on the bottom of the pan with a wooden spoon. Reduce, just until sauce thickens, a minute or two. 4. Pour sauce and capers over fish fillets. Sprinkle with parsley and serve with lemon slices as garnish. Cooking Tip Because of their acidity, lemon juice should not come in contact with cooking utensils made with metals that would adversely react to it such as cast iron or aluminum. Instead, use non-reactive materials such as stainless steel, glass, ceramic, and porcelain. Ceviche In ceviche (sometimes spelled seviche), the acids in citrus juices actually "cook" the seafood when left in contact with seafood for a period of several hours or more. Makes 2 servings as a first course 1/2 pound bay scallops 1/2 teaspoon kosher salt Juice of 2 to 3 limes 1/2 teaspoon minced jalapeño pepper 2 tablespoons minced red bell pepper Lettuce for garnish 2 tablespoons minced scallions 6 to 8 tomato wedges for garnish 2 tablespoons cilantro, minced 1. Remove thin white strip of muscle or "hinge" from scallops, the small strip that becomes tough and rather indigestible when cooked. Marinate scallops in lime juice about 3 hours. 2. Remove to a bowl with slotted spoon and add 1 tablespoon of the lime juice and all the remaining ingredients except lettuce and tomato wedges. Taste and adjust seasonings. Divide between 2 small plates lined with lettuce leaves. Garnish with tomato wedges. Chicken and Quince Tagine Serve this fragrant and warming dish with couscous to soak up some of the delightful broth and an off-dry (slightly sweet) Riesling. Makes 4 servings 11/2 teaspoons ground allspice 1/8 teaspoon saffron threads mixed with 1 cup defatted Chicken Stock 2 teaspoons kosher salt 2 chicken breast halves, on the bone, skin and wings removed 1/2 cup apple juice or apple cider mixed with 2 tablespoons honey 2 chicken legs, skin removed 2 large quince, about 1 pound, peeled, cored and cut in eighths Olive oil cooking spray 1 medium onion, halved and thinly sliced 1/2 cup pitted prunes 1. Mix half the allspice with 1 teaspoon salt and rub all over chicken parts. Spray a non-stick skillet with olive oil spray and put over medium heat. Brown chicken well on all sides and put into a Dutch oven or casserole. 2. Spray skillet again and add onion. Cover and cook over medium-low heat until softened, about 5 minutes. Increase heat to brown onion (about 2 minutes) and add to chicken. Add stock mixed with saffron to the pan, bring to a boil, and add chicken. Add cider and honey to chicken along with the quince, prunes, remaining allspice, and another teaspoon of salt. 3. Bring casserole to a boil on top of the stove. Lower heat, cover, and continue cooking on the stove or put into a preheated 350°F oven. Cook about 30 minutes or until chicken and quinces are tender. Cooking Tip Rather than spending about twice as much money buying parts, buy a whole chicken and cut it up yourself for the parts needed in this dish. Use leftovers for stock. Clay Pot Curried Winter Vegetable Stew Curry is a blend of spices, which was made into a convenient single yellow powder by the British during their occupation of India. Most Indians would make their own blend, as you can too for this dish, if you have the time and inclination. Makes 4 servings as a main course, 8 as a side dish 1 tablespoon extra-virgin olive oil 4 cloves garlic, chopped 1 tablespoon curry powder 1 teaspoon ground, toasted cumin 1/4 teaspoon cayenne pepper One 16-ounce can tomatoes, seeded and chopped, with juice 2 cups Chicken Stock or Vegetable Stock Kosher salt and freshly ground black pepper to taste 1 large onion, peeled and thinly sliced 3 medium parsnip, peeled and cut into 1-inch chunks 3 medium to large carrots, peeled and cut into 1-inch chunks 1 medium rutabaga, peeled and cut into 1-inch chunks 3 medium turnips, peeled and cut into 1-inch chunks 1 pound wedge winter squash, peeled and cut into 1-inch chunks 1 fennel bulb, trimmed, and cut into sixths, lengthwise One 15-ounce can chickpeas, rinsed and drained 2 tablespoons chopped fresh mint or parsley for garnish 1 tablespoon toasted sesame seeds, for garnish 1. Soak a clay pot in cold water for 15 minutes. 2. Meanwhile, in a large saucepan, heat the olive oil and cook, stirring, until it just starts to turn color. 3. Add garlic, curry, cumin, and cayenne pepper, and cook a few minutes, stirring, so that garlic does not burn. 4. Add tomatoes, stock, and salt and pepper to taste. 5. Bring to a boil and simmer 10 minutes. 6. While stock mixture cooks, toss onion, parsnips, carrots, rutabaga, turnips, squash, and fennel in a large bowl with salt and pepper. 7. Fold in chickpeas and put in the clay pot. 8. Pour stock mixture over. 9. Put in a cold oven and turn the heat to 450°F. 10. Bake, covered, 1 hour or until all vegetables are tender. 11. Garnish with parsley and sesame seeds and serve in soup plates with good country bread or over couscous or basmati rice. Cooking Tip The clay pot is a great way to seal in juices for roasts, stews, and any number of braised meats or vegetables; you can even make an apple pie in it. The three most important things to remember when using a clay pot are: (1) soak it before you use it, (2) put it in a cold oven, and (3) make sure the cover is always secure. Collards with Smoked Pork This is normally a high-fat dish made even worse by cooking the greens to death. Here, however, the stock is flavored with pork and the broth consumed along with the greens. Makes 4 servings 2 smoked ham hocks, about 11/4 to 11/2 pounds 1 quart defatted Chicken Stock 1 quart water 2 small bunches collard greens, about 11/2 pounds total 3 cloves garlic, chopped One medium onion, chopped 2 teaspoons corn or peanut oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Hot pepper flakes or sauce to taste 1. Put hocks, stock, and water in a large saucepan or pot, bring to a boil, cover and gently simmer 1 hour. 2. Remove hocks and set aside. 3. Chill or freeze liquid until any fat rises to the top and can be skimmed off. 4. Trim about 1/2 inch from the bottom of the collards. Cut crosswise into strips about 3/8 inch wide at the bottom of the leaf and up to 1 inch toward the top. 5. Wash thoroughly in a large tub of cool water. Drain. 6. In a large saucepan or small stockpot, cook garlic and onion in oil over medium-high heat until soft, 3 to 5 minutes. 7. Add collards and stock and bring to a boil. 8. Lower heat and simmer, uncovered, about 25 minutes or until thickest stem pieces are tender. 9. Season with salt and pepper and hot pepper to taste. 10. Meanwhile, remove all the fat and skin from the hocks and dice about 1/2 cup of the lean meat. 11. Remove collards with a skimmer to 4 shallow bowls or soup plates. 12. Add 1/2 cup of broth to each plate and sprinkle on diced pork. Make sure good country bread is on hand for dunking. Coq au Vin This is a slimmed down version of the French Classic. Serve it over noodles or rice. Makes 4 servings 16 small pearl onions 2 ounces prosciutto, chopped 2 teaspoons olive oil 3 tablespoons all-purpose flour Kosher salt and freshly ground black pepper to taste 4 chicken breast halves (8 ounces each), skinned but still on the bone 2 shallots or 1 small onion, chopped 3 cloves garlic, chopped 1/4 cup brandy, or more red wine 1 cup dry red wine 11/2 cups defatted Chicken Stock 2 teaspoons tomato paste 1 tablespoon fresh thyme or 1 teaspoon dried 2 bay leaves 16 small, whole crimini or other small mushrooms 1 tablespoon arrowroot 2 tablespoons chopped fresh parsley 1. Put onions in a bowl with warm water for 20 minutes. 2. Peel and set aside. 3. Meanwhile, cook prosciutto in a large, nonstick skillet over low heat until it becomes crisp. 4. Remove to a Dutch oven or casserole with a cover. 5. Put oil in the same skillet over medium heat. 6. Put flour in a pie plate with 1 teaspoon salt and 1/2 teaspoon pepper. 7. Coat breasts with flour mixture and shake off excess. 8. Add chicken to skillet and brown well, about 5 minutes on each side. Do not crowd pan. 9. Add shallots and garlic to chicken and cook, stirring until both begin to brown, about 3 minutes. 10. Add brandy and carefully ignite with a match. 11. When flames die down, pour the contents of the skillet into the casserole with prosciutto. 12. Add red wine, stock, and paste to the skillet. 13. Bring to a boil and stir with wooden spoon, scraping up any bits on the bottom of the pan. 14. Add wine mixture to chicken along with thyme, bay leaves, mushrooms, and pearl onions. Season with salt and pepper to taste and cover. 15. Simmer 30 minutes or until chicken and onions are tender. 16. Remove chicken to a platter. 17. Mix arrowroot with 1 cup of the liquid in the pot and return it to the pot. 18. Stir well and reduce liquid to thicken. 19. Taste for seasonings and remove bay leaves. 20. Pour sauce over chicken and noodles or rice. 21. Sprinkle with parsley. Cooking Tip Flaming dishes isn't as dangerous as it may seem, but you need to take some precautions. Don't wear loose clothing; keep your hair pulled back. Pour the brandy from a cup or ladle and not from the bottle. Use long-stemmed matches if you have them. Have a cover close by to dampen flames if they get out of hand. Cornish Hens Stuffed With Brandied Figs Used as a stuffing, figs add a wonderful, exotic flavor to small birds. Poussin are baby chickens that weigh a pound; they're quite delicious but expensive. Cornish hens are a worthy substitute but run a little larger, so when using Cornish hens, adjust cooking time accordingly. Makes 4 servings 4 to 6 medium to large figs 1/2 teaspoon ground allspice 1 cup port 4 cups rock salt or other coarse salt Four 1-pound poussin or Cornish hens, giblets removed and rinsed Kosher salt and freshly ground black pepper to taste 1. Cut figs in quarters. In a small bowl mix allspice with port. Put figs in a re-sealable plastic bag, add marinade, close, and shake back and forth a few times. Marinate 1 hour. 2. Preheat oven to 500°F. Spread rock salt evenly in a shallow roasting pan just large enough to hold all the hens without crowding. (Salt should be to a depth of about 1/2 inch.) 3. Loosen the skin of the hens and season with kosher salt and black pepper. Season cavity with salt and pepper and stuff with drained figs. (If using small hens, you may have a few figs left over. Don't overstuff the hens. Brush the flesh of the hens with fig marinade and truss them. Brush any remaining marinade over hens. 4. Place the hens on the salt in the roasting pan (see tip). Put hens in the oven 30 to 35 minutes or until internal temperature reaches 160°F in the deep thigh of the hens. Remove and let rest 10 minutes, covered with foil. Untruss and serve. Cooking Tip Roasting poultry, from Cornish hens to turkey, on rock salt (or other salt) minimizes grease splattering. Just scrape off any salt that may have attached to the bottom of the birds and discard the grease-soaked salt from the roasting pan. Duck Breast with Oven-Roasted Pear Sauce Roasting pears brings out marvelous flavor. You should look for fruit that is barely ripe and still quite firm. Makes 4 servings 2 Bartlett or Anjou pears, peeled, cored, and halved 1/2 teaspoon aromatic pepper (see tip) 2 tablespoons minced shallots 1/2 teaspoon cinnamon 1/4 cup pear brandy or a richly flavored chardonnay 1 tablespoon sugar Kosher salt 2/3 cup Chicken Stock Butter-flavored cooking spray 1/4 teaspoon arrowroot or cornstarch mixed with 2 tablespoons Chicken Stock 1 boneless duck breast (2 halves,) about 30 ounces with skin 1. Preheat oven to 500°F. Cut pear halves crosswise into 1/4-inch-thick slices. Combine cinnamon, sugar, and 1 teaspoon of salt in a mixing bowl. Add pear slices and toss well. Spray an ovenproof skillet with cooking spray. Add pear slices and spray with cooking spray. Cook in the oven 20 minutes, turning once, or until tender. 2. Meanwhile, remove skin from duck, reserving half of the skin. Cut breast halves into 4 equal pieces total, about 4 to 5 ounces for each piece. Put breast pieces between sheets of foil, butcher paper, or plastic wrap. Pound with a meat pounder or the side of a cleaver to half of their original thickness. Season both sides with salt and aromatic pepper. 3. Heat a large skillet over high heat until a drop of water instantly evaporates on its surface. Add duck skin and lower heat to medium low. Cook, covered, 5 minutes. Discard skin, pour off all but a thin haze of duck fat and put pan over medium-high heat. When pan smokes add duck breast pieces. Cook 3 minutes on each side for medium rare. Remove and keep warm. 4. Add shallots to the same skillet and lower heat to medium. Cook until shallots soften, about 2 minutes. Add pear brandy and stir a minute. Add pears, Chicken Stock,(popup) and arrowroot mixture. Cook a few minutes, until sauce thickens slightly. 5. Cut each duck breast piece into 5 to 6 slices on the diagonal. Fan slices on 4 plates, and put pear sauce on the side. Cooking Tip Aromatic pepper is equal amounts of fresh ground allspice berries and black peppercorns. Eggplant Parmesan This version is light and fresh, unlike the heavy and fat-laden versions Serve it at room temperature as part of an antipasto or serve it by itself as a first course for dinner or a light lunch entrée. 6 to 8 Servings as a First Course 1 tablespoon extra-virgin olive oil 1 medium onion, minced 1 clove garlic, minced One 28-ounce can tomatoes, seeded and chopped with their juice 11/2 tablespoons tomato paste 1/8 teaspoon hot pepper flakes Kosher salt and freshly ground black pepper to taste 3 tablespoons fresh basil, chopped 2 medium eggplants, about 2 pounds Olive oil cooking spray 1/4 to 1/3 grated Parmesan cheese 2 to 4 basil sprigs 1. Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned. Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20 to 25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings. 2. Meanwhile, trim (but don't peel) eggplants. Cut into ¼ inch thick slices. Spray a nonstick skillet with olive oil cooking spray and cook slices over medium high-heat in batches until nicely browned, 3 to 4 minutes on each side. (Add more spray to skillet-off the heat-or eggplant slices, as needed.) As eggplant slices are done, put them on a serving platter, slightly overlapping each other. Season slices with salt and pepper. 3. Pour tomato sauce over eggplant, sprinkle with cheese and garnish with basil sprigs. Cooking Tip As the Italians have long since found out with their sumptuous antipasto tables, many room-temperature foods taste as good or better than foods that are hot or cold. That's because, the flavors aren't masked by extreme temperatures at either end of the spectrum. Grilled Chicken Taco with Avocado Salsa I prefer the soft flour tortillas to the brittle "exploding" ones-those u-shaped corn tortillas that go flying all over your shirt at the first bite. Most markets carry lower-fat flour tortillas now, which taste just as good as the regular ones. Makes 4 servings 1 tablespoon Tony Tantillo balsamic vinegar 1/4 cup chopped cilantro 1 tablespoon Tony Tantillo extra-virgin olive oil 1 medium ride tomato, chopped 1 teaspoon kosher salt 1 ripe avocado, diced 2 boneless chicken breast halves 1 teaspoon lime juice 3 jalapeño or serrano chiles, roasted peeled, seeded, and finely chopped 2 cups shredded romaine lettuce Four 8-inch, low-fat flour tortillas 1/4 cup finely minced scallions white part and 1 inch of green top 1. Preheat broiler. Mix the vinegar, oil, and half the salt. Rub chicken breast halves with the mixture and grill breast halves about 5 minutes on each side or until no pink remains but meat is still quite juicy. 2. Meanwhile, combine remaining salt with chiles, scallions, cilantro, tomato, avocado, and lime juice. When chicken is done, remove skin and cut the chicken into thin strips or chunks. 3. Lay out 4 tortillas and divide lettuce, chicken, and salsa equally among them. Fold up tacos and serve. Lamb Kebabs with Kiwifruit Salad This dish uses kiwifruit in two ways: as a meat tenderizer and as a salad ingredient. Makes 4 servings 6 kiwifruit 2 teaspoons walnut oil or peanut oil 1 pound lean lamb shoulder, cut into 3/4-inch cubes 1 tablespoon fresh lemon juice 1 tablespoon cider or rice vinegar 1 small to medium red onion 1 teaspoon honey 1 small to medium red bell pepper Kosher salt to taste 1. Soak 4 wooden skewers in water for 30 minutes (or use thin metal skewers). 2. Meanwhile, peel kiwi so that the peels come off in strips as large as possible. Set peeled kiwi aside. 3. Lay half the peels, flesh side up, in a small, flat dish. Prick the skin of the lamb all over and put on the kiwi skins. Put remaining skins on the other side of the lamb, flesh side against the meat. Wrap with foil, weigh down with a plate and some cans, and set aside at room temperature for 1 hour. 4. While lamb marinates, halve peeled kiwi lengthwise. Then cut into half-moon slices. Do the same with half the onion, making slices as thin as possible. You should have 3/4 to 1 cup. Coarsely chop half the bell pepper. You should have about 1/2 cup. Set aside the rest of the onion and bell pepper. 5. Put cut-up kiwi, onion, and bell pepper in a small bowl. Combine remaining ingredients in a cup. Add to kiwi, onion, and bell pepper and toss. Preheat broiler. 6. Cut remaining onion and bell pepper into 1 x 1-inch squares. Remove lamb from marinade. Put on 4 skewers, alternating with bell pepper and onion. Broil kebabs about 3 to 4 minutes on each side for medium rare. Serve with kiwifruit salad. Lamb Tagine with Rutabaga, Sweet Potatoes, and Dates Lamb isn't normally thought of as a lean meat, but if you choose the foreshank, shank, or leg and trim the fat judiciously, a 4-ounce serving of meat is between 6.8 and 8.8 grams of fat. Makes 8 servings 2 pounds lean, boneless, lamb, cut into 3/4-inch pieces 1/4 teaspoon cayenne pepper, or more to taste Kosher salt and freshly ground black pepper to taste 3 cups Chicken Stock 2 pounds rutabaga, cut into 1-inch cubes 1 tablespoon extra-virgin Tony Tantillo olive oil 2 pounds sweet potatoes, cut into 1-inch cubes 1 medium onion, chopped 2 cloves garlic, chopped 2 cups pitted dates, 5 to 6 ounces, halved or quartered if large (about 6 ounces with pits) 2 teaspoons Ras El Hanout 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 2 tablespoons chopped cilantro 1. Preheat oven to 350°F. Season lamb well with salt and pepper. Heat oil in a large skillet over medium flame. In 2 or 3 batches, (it's important not to crowd the pan or the lamb will "steam",)brown lamb well, 5 to 7 minutes per batch. Add browned lamb to a casserole or Dutch oven. 2. Add onion to the skillet and lower heat. Cook onion until soft, about 3 or 4 minutes, then add garlic and spices. Cook a few minutes, stirring well. Add stock, raise heat to high, and bring to a simmer, scraping bottom of the pot with a wooden spoon to scoop up any crusted bits. Add to the casserole. Bring to a boil on the stove, cover, then put in the oven for 1 hour. 3. Add rutabaga, then sweet potatoes 10 minutes later. Cook 30 minutes more or until vegetables are tender. Add dates and cook 15 minutes more. Adjust seasonings as desired. Sprinkle with cilantro. Cooking Tip If you use shanks (four meaty shanks will yield 2 pounds of usable meat), scrape the large muscles of meat off the bone, then trim them of fat and remove as much gristle and sinew as possible. You don't have to get rid of all the connecting tissue; much of it will dissolve in cooking. Loin of Venison with Wild Mushrooms Game and wild mushrooms go perfectly together. Accompany this with a sturdy red wine from the Rhone or an Italian Barolo. Makes 6 servings 1/2 pound wild mushrooms such as chiitakes, oysters, and chanterelles 1 tablespoon butter 1/4 cup minced shallots 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup port wine 1 cup beef stock mixed with 2 teaspoons arrowroot 2 pound boneless loin "New York Strip" of venison 1 teaspoon canola oil 1 tablespoon chopped chives 1. Brush off dirt from mushrooms or rinse lightly, then pat dry. 2. Halve, quarter, or slice mushrooms depending on size. 3. Put butter in a skillet over medium heat. 4. Add shallots and cook about 2 minutes. 5. Raise heat to medium high, add mushrooms, half the salt and pepper, and cook another 2 minutes, stirring. 6. Add port and cook 2 minutes. 7. Add stock with arrowroot and cook just until the sauce begins to thicken, about 3 minutes. 8. Set aside until the venison is cooked. (This step can be done up to 2 hours ahead of time.) 9. Preheat oven to 500°F. 10. If refrigerated, remove the venison from the refrigerator at least 30 minutes before cooking. 11. Season the outside of the meat with the remaining salt and pepper and rub with canola oil. 12. Put on a rack in a shallow roasting pan large enough to easily accommodate the entire loin. 13. Cook 17 to 20 minutes. It should be rare to medium-rare. 14. Remove from the oven and cover with foil for 8 minutes. 15. While the venison rests, reheat the sauce, adding a tablespoon or more of port if needed. Check for and adjust seasonings as desired. 16. Slice venison into 12 even pieces, using 2 slices per person. 17. Top each with an equal amount of mushroom sauce. Sprinkle with chives. Cooking Tip Canned beef broth can be quite salty, so adjust the addition of salt accordingly. Mango Shrimp The yin and yang of sweet mangoes and hot peppers is delightful in this dish. Seed the peppers to lessen the heat, or use fewer peppers. Makes 4 servings Salsa 1 large ripe tomato, cut in 1/4-inch dice 3 tablespoons fresh lime juice 2 medium mangoes, peeled and cut in 1/2-inch dice 1 small red bell pepper, diced 1 small red onion, diced 2 to 3 roasted jalapeño peppers, stemmed, seeded, and chopped Kosher salt and freshly ground black pepper to taste 1/2 cup chopped cilantro leaves, approximately To complete the dish 1 pound shrimp, peeled and deveined; tails left on if desired 1 tablespoon olive oil 2 cloves garlic, chopped 1/2 cup tequila 4 cups cooked basmati rice (about 1 1/3 cups uncooked) Kosher salt and freshly ground black pepper to taste 1. Make salsa by combining all salsa ingredients. Adjust seasonings to taste by adding more jalapeño peppers (or leaving seeds in), cilantro, salt, and pepper. Cover and set aside at room temperature 30 to 60 minutes. 2. Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes. Drain well, reserving tequila. Pat shrimp dry and season well with salt and pepper. 3. In a large, nonstick skillet, heat over medium-high heat. Add shrimp and garlic. Shake pan and turn shrimp to cook evenly, about 1 minute on each side. Add tequila and cook 2 minutes longer. Remove from heat. 4. To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle. Put over rice with former method. Serve rice on the side with the latter. Mango-Pork Stir-Fry This is a light, quick midweek meal for a hard-working couple. Makes 2 servings 1 pork tenderloin, about 1/2 pound, trimmed of excess fat 1 large clove garlic 2 teaspoons fresh ginger 1 teaspoon sesame oil 1 medium mango 2 tablespoons light soy sauce 1 teaspoon cornstarch 2 tablespoons rice wine or dry sherry 2 teaspoons peanut oil 1/2 red bell pepper 2 cups cooked basmati rice 1. Cut pork across the grain into pieces 1/4 inch thick and about 2 inches long. Mix sesame oil, soy sauce, and rice wine or sherry in a shallow bowl and marinate pork in that mixture 20 to 30 minutes at room temperature. 2. Meanwhile, cut bell pepper into 1/4-inch-wide strips. Mince garlic and ginger and peel and cut mango using pop up method. Mango cubes should be about 3/4 inch square.) Drain pork, reserving liquid in a cup or small bowl. Add 1/4 cup water to the liquid and mix in cornstarch. 3. Put oil in a large skillet or wok over high heat. When hot, add pork and cook, stirring, 1 minute. Add bell pepper and cook 1 minute more. Add garlic and ginger and cook 1 minute more. Add marinating liquid and stir until mixture just begins to thicken. Add mango and stir gently. Add more water if mixture thickens too quickly. When mango is heated through but still holds its shape, remove from heat and serve over basmati rice. Mango Taco This is a fun dish especially for kids, and a great way to stretch the remains of last night's roast chicken. Don't like playing with tortillas? Try the ingredients mixed together as a salad. Makes 8 tacos Eight 6-inch or 8-inch low-fat flour tortillas Kosher salt to taste 1/2 cup low-fat sour cream 1 recipe mango salsa 1 pound shredded, cooked chicken meat 2 cups shredded red cabbage 1. Spread each tortilla with 1 tablespoon sour cream. Spread with 2 ounces chicken. Season with salt to taste. Add 2 tablespoons mango salsa and 1/4 cup cabbage. Fold up. 2. Repeat with remaining tortillas. Paella with Okra Okra normally goes into gumbo, a famous American rice dish. So we thought, why not put it into paella, an equally famous Spanish rice dish, instead of green beans or peas? It works! Makes 6 servings 1 tablespoon extra-virgin olive oil 6 skinless chicken drumsticks Kosher salt and freshly ground black pepper to taste 6 ounces spicy turkey sausage such as kielbasa, cut into 1/4-inch slices 1 cup chopped onion 1 large red bell pepper, cut into strips 1/4 inch wide by 2 inches long 1 tablespoon chopped garlic 6 cups Chicken Stock or water 3/4 teaspoon crushed saffron threads mixed with one 12-ounce bottle of clam juice 11/2 cups seeded and chopped tomatoes (fresh or canned, cored if fresh) 3 cups short-grain rice 24 small clams, well scrubbed 3/4 pound small whole okra, about 2 inches long 24 mussels, well scrubbed with beards removed 2 tablespoons chopped fresh parsley for garnish 1. Put oil in a paella pan, casserole, or wok over medium heat. 2. Cook drumsticks until well browned, about 8 to 10 minutes. 3. Remove to a plate and season with salt and pepper. 4. Add sausage, onion, bell pepper, and garlic to pan and cook until onion and pepper begin to soften. 5. Preheat oven to 375°F. 6. Bring stock and clam juice with saffron to a boil in a saucepan. 7. Add tomatoes, salt, and pepper to wok. 8. Cook 10 minutes on top of the stove. 9. Add rice and clams to wok along with boiling stock. 10. Bring to gentle boil on top of the stove. 11. Add okra, mussels, and drumsticks. 12. Cover and put in the oven 10 minutes. 13. Uncover and cook 10 minutes more. 14. Remove from heat, cover, and let rest 10 minutes. Do not stir. Adjust seasonings if needed. 15. Sprinkle with parsley. Cooking Tip Paella normally calls for short-grain rice, which isn't always easy to get; try the Hispanic section of your supermarket. I've substituted long-grain rice successfully and have even seen paella recipes that use basmati rice. Pan-Roasted Cornish Hens with Italian Plums This is not a sickeningly sweet kind of plum sauce. In fact, it's remarkably unsweet, although delicious. Makes 4 servings 2 Cornish hens, each about 11/4 to 11/2 pounds 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper to taste 1/3 cup brandy (optional, substitute extra Chicken Stock.) 2 tablespoons clarified butter or whole butter 1/2 cup Chicken Stock mixed with 1 teaspoon arrowroot or cornstarch 1/4 cup minced shallots 12 Italian plums, halved lengthwise and pitted 1. Cut hens in half at the breast bone. Remove skin and wing tips. Flatten by covering with foil, butcher paper, or plastic wrap and pounding a few times with the side of a large cleaver or bottom of a skillet. Season with salt and pepper. 2. Put butter in a large cast-iron skillet (or 2 smaller ones) over medium heat. When fat is hot, put hen in, meaty side down. Brown well, about 10 to 12 minutes. 3. Turn over. Add shallots and plums. Sprinkle with cinnamon, nutmeg, and additional salt and pepper. Cook, covered, 10 to 12 minutes. (Thigh meat should be firm and juices run clear when pricked.) Uncover and add brandy. Cook a few minutes watching for any flames. 4. Remove hens to a platter. Add chicken stock mixed with arrowroot. Reduce until lightly thickened, scraping the bottom of the pan with a wooden spoon. Pour sauce and plums over Cornish hens. Cooking Tip Most people probably don't have a skillet large enough to hold both Cornish hens, but this recipe works easily with two smaller skillets. It's important not to crowd the meat into the pan, otherwise, it will steam and not brown properly. Pan-Roasted Duck Breast with Cherry Sauce Fresh cherries and duck have been a natural combination since the creation of the classic French dish, Duck à la Montmorency, which was initially made with a tart type of cherry. Makes 4 servings 2 boneless duck breast halves, each about 12 ounces with skin 1 cup pitted sweet cherries, about 61/2 ounces, quartered if larger, halved if small 1 tablespoon butter 1/2 teaspoon arrowroot mixed with 2 tablespoons Chicken Stock 2 tablespoons minced shallots 1 tablespoon minced fresh ginger Kosher salt and freshly ground black pepper to taste 1/2 cup port 1. Cut duck breast in half to form 4 pieces. Set aside. 2. Melt in a saucepan or skillet over medium heat. Add shallots and ginger and cook until shallots soften, about 3 minutes. Add port, cherries, arrowroot solution, and a pinch of salt. Cook about 5 minutes, until cherries soften but are not falling apart and mixture thickens slightly. Set aside. 3. Heat a large skillet over high heat until a drop of water instantly evaporates on its surface. Add duck breast skins side down and lower heat to medium low. Cook 5 minutes. 4. Remove duck breast from skillet, take off skin, and season both sides with salt and pepper. Pour off all but a thin haze of duck fat from the skillet (not much more than a teaspoon of fat) and put over medium-high heat. When fat smokes add duck breasts. Cook 5 minutes and turn over. Cook 1 minute more for medium-rare doneness. 5. Meanwhile, warm the cherry sauce and spread thinly on 4 plates. Cut each duck breast into 6 or 7 slices on the diagonal. Fan slices on the sauce. Cooking Tip Most good butcher shops have duck breasts. If you don't have such a butcher shop close by, you can bone out the breast from a duck (and use the rest for another purpose such as cassoulet,) or use an equivalent size of turkey cutlets. Pork Loin with Brandied Cherries This recipe was originally supposed to be pork loin stuffed with figs, but there were no figs in the market that week. Try it either way and with apricots too. A great summer buffet dish. Makes 6 to 8 servings 11/2 cups pitted and halved sweet cherries, about 10 ounces 3 tablespoons brandy 3 pounds, approximately, very lean, center-cut pork loin Kosher salt and freshly ground black pepper to taste 1. Soak cherries in brandy 1 hour. Drain and reserve juice. 2. Preheat oven to 350°F. Butterfly pork loin (there is a natural seam that will make it easy). With the loin laid out flat, season with salt and pepper and lay the cherries evenly down the center. Roll up and tie with butcher's string. 3. Put the pork on a rack in a shallow roasting pan, fatty side up. Season with salt and pepper and pour cherry juices over. Bake 70 minutes or until internal temperature reaches 155°F in the center. 4. Cool pork to warm or room temperature and cut into 1/2-inch slices. Cooking Tip Make sure you get the center cut, which is the leanest section of the loin, but it will dry out if you overcook it. Pork Medallions with Apples and Cider Pork and apples always seem to go together. Makes 2 servings 1 small pork tenderloin, about 8 ounces 1/2 tablespoon clarified butter or whole butter 2 tablespoons flour 3/4 teaspoon ground ginger 1 firm tart apple such as Granny Smith, peeled, cored, and thinly sliced 1/2 teaspoon grated nutmeg Kosher salt and freshly ground black pepper to taste 1/2 cup hard apple cider (or nonalcoholic sparkling cider) 1. Cut tenderloin into 1-inch-thick slices. Put slices between butcher paper or aluminum foil and pound until about 1/4 inch thick. You should have about 6 slices. 2. Combine flour with ginger, nutmeg, and salt and pepper to taste. Dredge pork medallions in seasoned flour and shake off excess. 3. In a nonstick skillet large enough to hold all the medallions comfortably in one layer, heat clarified butter over medium heat. When butter is hot, add pork and cook about 3 to 4 minutes on each side. 4. Remove cutlets to a warm platter or serving plates. Add apple to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium high. As soon as the sauce thickens, pour over pork. Cooking Tip To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. Clarified butter keeps several weeks in the refrigerator. Pork Medallions and Plantains This festive dish can be put together in a flash, making it a good candidate for a weeknight meal. Try it with some Nectarine Chutney for an added kick. Makes 3 servings 1 pork tenderloin, about 12 ounces 1 ripe plantain, cut into 15 slices about 1/2 inch thick 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper to taste 1/3 cup rum or bourbon, or double the defatted Chicken Stock 1 tablespoon butter 1/3 cup defatted Chicken Stock 1. Cut pork tenderloin in 3 equal pieces, crosswise. Put pieces, one at a time, between 2 sheets of foil, cut side down. Pound to a thickness of 3/8 to 1/2 inch. Combine flour, salt, and pepper in a shallow dish or pie plate. 2. Put butter in a skillet over medium heat. Dredge medallions in seasoned flour mixture and shake off excess. Cook pork 3 to 4 minutes on each side until slightly pink inside. (They should be gently firm when pressed with a finger.) 3. Remove pork and keep warm on a serving platter. Add plantain slices and cook until they start to caramelize on each side, 3 to 4 minutes total. Add rum and stock and raise heat, scraping any bits of meat off the bottom. Reduce liquid by half and pour liquid and plantain over pork medallions. Cooking Tip Pork tenderloin should not be confused with much fattier pork cuts, even though pork is much leaner than it's ever been. Pork tenderloins contain about the same amount of fat and calories as skinless white meat chicken. Pork Tenderloin with Rhubarb Sauce Because of its natural sweetness, pork and fruit or vegetables that act like fruit, such as rhubarb naturally go together. Makes 4 servings 11/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 1 tablespoon canola or vegetable oil 2 pork tenderloins, about 11 to 12 ounces each 1/2 pound rhubarb 1/4 cup sugar 1/2 teaspoon grated orange rind 2 tablespoons water 2 ounces raspberry vinegar, raspberry liqueur, or raspberry brandy 1/2 cup defatted Chicken Stock 1. Preheat oven to 500°F. 2. Mix salt, pepper, coriander, and ginger in a teacup. 3. Rub oil over the tenderloins. Then rub on spices. 4. Put tenderloins in a cast-iron or other ovenproof skillet and put in the oven. 5. Cook about 20 to 25 minutes or until the internal temperature of the thickest part reaches 155°F to 160°F. 6. Meanwhile, wash rhubarb and peel if tough, as you would celery. 7. Cut into 1-inch pieces (smaller if the pieces are very wide) and combine in a heavy-bottomed saucepan with sugar, orange rind, and water. 8. Cover and cook over medium-low heat 5 to 7 minutes or until rhubarb is very soft. 9. Set aside. 10. When tenderloins are done, remove to a warm platter. 11. Put skillet on the stove over medium heat. 12. Add raspberry vinegar or liqueur or brandy and scrape any particles on the bottom of the skillet with a wooden spoon. 13. Add stock and reduce volume by half. 14. Add rhubarb and reduce slightly until sauce thickens. 15. Taste for seasonings. 16. Strain through a sieve (use the back of a ladle to press) into a saucepan. 17. Cut pork into approximately 3/8 inch-thick slices, reserving the juices from slicing. 18. Add juices to the rhubarb sauce and heat to thicken if necessary. (The sauce should not be thick but gently coat the meat.) 19. Put pork on a platter or individual plates and pour sauce over. Cooking Tip Pork tenderloinsóthe tubes of meat the run down the back of the hogóare delicious and remarkably lean cuts of meat with half the fat of skinless dark meat chicken. Because they don't have a lot of fat, it's important not to overcook them, as people so often do with pork. Since the trichina worm is killed at 137°F, I give a little cushion and suggest that meat be cooked to 1558F or so, recognizing that some thermometers are off. Quick Ratatouille with Poultry Sausage Ratatouille is normally stewed for 45 minutes or longer. This version is quick, light, and fresh and becomes a vegetarian entree when the sausage is omitted. Makes 4 servings 1 tablespoon olive oil 1 medium red bell pepper, diced 1 small medium-hot pepper 1 medium onion, diced 3 cloves garlic, chopped 1 medium zucchini or yellow squash, diced 1 small to medium eggplant, diced 1 medium tomato, chopped 8 to 10 ounces cooked poultry sausage, cut into 1/2-inch slices 2 tablespoons fresh basil, chopped 2 tablespoons parsley, chopped Salt, and freshly ground black pepper to taste 3 cups cooked rice (according to package directions) 1. Put oil in a wok over high heat. 2. Add peppers, onion, garlic, zucchini, and eggplant. 3. Cook 5 minutes, stirring frequently. 4. Add tomato and cook about 3 minutes. 5. Add sausage, herb, and salt and pepper to taste. 6. Cook 3 minutes. 7. Serve over rice. Cooking Tip Most supermarkets and butcher shops now carry poultry sausage of some kind. Check the labels, however, and don't assume it's low fat just because it's poultry. The sausage I used in this recipe totaled 9 grams of fat for three links, about 9 ounces. Risotto with Asparagus and Clams The hot pepper and lemon offer a good contrast to each other in this dish. Notice the absence of cheese. Makes 4 to 6 servings as a main course, 6 to 8 servings as an appetizer 30 littleneck clams, scrubbed 3 cups water mixed with 3 cup Chicken Stock 1/2 cup finely chopped onion 3 teaspoons minced garlic 1 jalapeno pepper, seeded and minced 2 cups arborio rice 2/3 cup dry white wine 2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears) 1 tablespoon butter 2 tablespoons fresh parsley, chopped 1/2 teaspoon grated lemon rind Kosher salt and freshly ground white pepper to taste 1. Put clams in a large covered skillet over medium-high heat, shaking a few times. Remove clams from heat as soon as they open. 2. As soon as they are cool enough to handle, remove clams from shells, halve (unless very small), and reserve any liquid. 3. Strain clam liquid through cheesecloth and into large saucepan with Chicken Stock and water. Bring to a boil and reduce to a simmer. 4. Put butter in a heavy-bottomed saucepan over medium-low heat. 5. Add onion, garlic, and jalapeno pepper. 6. Cover and cook gently until soft, about 3 minutes. 7. Add rice and stir to coat. 8. Add wine, increase heat to medium, and bring to a boil. 9. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. After the second cup, add the asparagus. 10. Continue adding stock as the rice absorbs the previous amount of liquid. 11. When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind, and salt and pepper to taste. 12. When risotto is tender, but still firm, remove from heat. (You may not need to use up all the liquid.) 13. Keep tasting to see when the risotto is just right. It should take about 25 to 30 minutes. Cooking Tip Though any dry white wine can be used in this dish, it's always a nice touch to use one that fits the ethnic makeup of the dish and especially one you can drink with it. In this case, I'd recommend an Italian white such as a Pinot Grigio or Verdicchio. Roasted Chicken Breasts Stuffed with Nectarines Don't let the number of steps on this recipe throw you. This is a remarkably simple dish and a good way to combine fruit in a presentation that isn't overly sweet. Keeping the skin on the chicken retains the moisture of the fruit and meat, although I recommend removing the skin before eating. Makes 4 servings 2 medium to large nectarines, ripe but firm 4 chicken breast halves, on the bone with skin 11/2 cups dessert wine such as later harvest Riesling or gewürztraminer Kosher salt and freshly ground black pepper to taste 1. Halve nectarines by cutting a slit along the seam all the way to the pit. Give a twist, releasing the halves. Pop out the pit with the tip of a paring knife. With the cut side down, cut each half into 5 slices lengthwise. (If halves don't twist off easily, you can cut wedges from the whole nectarine by cutting down to the pit and lifting off wedges.) 2. Put slices in a shallow bowl and add wine. Allow to marinate 30 minutes. 3. Preheat oven to 500°F. Loosen the skin on the chicken breast, taking care not to tear it. Season flesh with salt and pepper. 4. Place 4 nectarine slices between the skin and breast, covering the slices with the skin and securing the skin, nectarines, and flesh together with toothpicks. (You will have some nectarine slices left over.) Reserve marinade. 5. Put breast on a sheet pan lined with foil, drizzle a tablespoon of wine marinade over each, and bake 25 to 30 minutes or until temperature in the deepest part of the flesh reads 160°F. Remove to a platter or individual plates. 6. Meanwhile, put marinade with remaining slices in a saucepan over medium heat. Cook until reduced to a light, syrupy glaze, about 15 minutes. Pour over breast. Cooking Tip One way to avoid cross contamination after handling poultry, is to combine the amount of salt and pepper you'll need in a small dish. Then take what you'll need to season each breast from the dish with your finger and rub onto the flesh of the breast. This eliminates handling the salt shaker and pepper mill with unclean hands. Roasted Summer Squash with Fresh Herbs Makes 8 servings as a side dish Olive oil cooking spray 3 pounds summer squash to include zucchini, crookneck squash, scaloppini, pattypan, and sunburst squash, all cut in 3/4 inch cubes 2 medium red bell peppers cut into 1-inch cubes 3 small red onions, peeled and halved, each half cut into 1/2 inch-wide wedges (or 16 small boiler-type onions left whole) Kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh thyme or summer savory 2 tablespoons chopped fresh basil 2 tablespoons chopped chives 2 tablespoons Tony Tantillo extra-virgin olive oil 1. Preheat oven to 500°F. Spray a large, shallow roasting pan with olive oil cooking spray. The larger and more shallow the roasting pan is, the more the squash will brown and the faster they will cook. 2. Add all vegetables, spray well with olive oil cooking spray, and toss. Add salt and pepper and toss again. 3. Put in the oven and cook 8 to 10 minutes. Toss and cook 8 to 10 more. Add herbs, toss, and cook 5 minutes or until vegetables are cooked, but still maintain their shape. Add olive oil and toss. Sautéed Chicken Breast with Papaya Many people are familiar with fruit and chicken in cold salads, but fruit such as papaya can combine for a hot entrée as well. Makes 4 servings 1 small Hawaiian papaya, about 3/4 pound 1 teaspoon kosher salt 1 to 2 teaspoons sugar (optional) 1/8 teaspoon freshly ground black pepper Four 4-ounce boneless and skinless chicken breast Butter-flavored cooking spray 2 tablespoons minced shallots 2 tablespoons all-purpose flour 1 tablespoon lime juice 1 teaspoon ground coriander 1/2 cup Chicken Stock 1/2 teaspoon each ground nutmeg and cinnamon 1. Peel papaya, halve lengthwise, and scoop out seeds. Reserve about 11/2 teaspoon of seeds, removing any clinging flesh. Rinse seeds and pat dry. Cut papaya into 3/4-inch cubes and, if the fruit is neither sweet nor very ripe, toss with sugar. You should have about 11/4 cups. Set papaya and seeds aside. 2. Put chicken breasts between 2 sheets of foil, plastic wrap, or butcher paper and pound with the side of a cleaver or meat pounder until about 3/8 inch thick. 3. Combine flour, coriander, nutmeg, cinnamon, salt, and pepper in a pie plate. Grease a large, nonstick skillet with butter-flavored spray and put over medium heat. Dredge chicken in seasoned flour, shake off excess, and sauté in skillet until well browned, and just cooked through, about 5 minutes on each side. Remove chicken from skillet, and keep warm. 4. Add shallots to the pan and cook 2 minutes or until shallots soften and brown slightly. Add lime juice, stock, and papaya. Raise heat to medium high, and cook just until sauce thickens, about 3 minutes. 5. Pour papaya and sauce over chicken and sprinkle with reserved seeds. Cooking Tip The meat on chicken breasts (more accurately breast halves, one side of the full breast) usually weighs more than four ounces, but you can get down to that weight easily by removing the tender, and inch-wide strip under the breast. Freeze the tenders and use them in a future stir-fry dish with lots of vegetables. Sauteed Sea Bass with Grapes and Pistachios This is a variation on sole Veronique. You can substitute any relatively mild fish. Makes 2 servings 1 tablespoon clarified butter or whole butter Two 5-ounce fillets of sea bass 2 tablespoons shelled pistachios 2 tablespoons flour 1/3 to 1/2 dry vermouth or dry white wine Kosher salt and freshly ground black pepper to taste 1/2 cup seedless green and red grapes halved 1. Put butter in a skillet over medium-high heat. 2. Combine flour, salt, and pepper. Dredge fillets in flour mixture, shake off excess, and add to the skillet. Cook fish 3 minutes on one side. Turn gently with a wide spatula and cook about 2 minutes on the other side or until fillets spring back when pressed with a finger. 3. Remove fillets to a warm platter, skin side down. Add pistachios to skillet and cook 1 minute, shaking the pan. Add wine and grapes. Scrape up any bits on the bottom of the pan with a wooden spoon. Reduce just until sauce thickens, a few minutes. Pour sauce over fish fillets. Sautéed Sole with Grapefruit Though this dish was originally conceived for sole, any mild white-fleshed fish will do. The sauce would also stand up to a more robust fish as well. Makes 2 servings 1 grapefruit 2 tablespoons shallots, minced 1 tablespoon butter 3 tablespoons chopped red bell pepper 2 sole fillets, about 5 or 6 ounces each 2 tablespoons grapefruit Kosher salt, freshly ground black pepper, and cayenne pepper to taste 2 tablespoons orange juice 1 tablespoon chopped cilantro 1. Peel and section grapefruit as in Drunken Oranges. Save the juice that accumulates and add to the orange and grapefruit juice. 2. Put butter in a nonstick skillet over medium heat. Season sole with salt, black pepper, and cayenne pepper to taste. Add sole and cook about 3 minutes on each side, turning carefully. Remove when springy to the touch and keep warm. 3. Add shallots and bell pepper and cook until shallots soften, about 3 minutes. Add grapefruit sections and both juices. Bring to a boil and let reduce for a minute or two. Pour over fish and sprinkle with cilantro. Scallops on a Ragout of Sweet Peppers This makes a nice, light, summer entree with crusty French bread. If you want to bulk things up a bit, put it over rice or pasta Makes 4 servings 11/2 tablespoons extra-virgin olive oil 1 each red, yellow, and green bell pepper, cored, seeded, and cut into 1/4 inch-wide strips 1 small to medium onion, thinly sliced 2 cloves garlic, minced 2 bay leaves Kosher salt and freshly ground black pepper to taste 1 pound sea scallops 1/2 cup white wine or clam juice 2 tablespoons chopped fresh parsley 1. Heat 1 tablespoon of oil in a large skillet or wok. 2. Add peppers, onion, garlic, and bay leaves and cook, covered, over medium-low heat 15 to 20 minutes until peppers are very soft. 3. Season with salt and pepper and keep warm. 4. Meanwhile, remove the white strip of muscle or ìhingeî from the side of each scallop and cut scallops as necessary to ensure uniform size. 5. In another skillet, heat remaining oil until very hot. 6. Add scallops and cook, stirring, until they begin to firm up and are just browned, about 2 minutes. 7. Remove to a warm plate with a slotted spoon and add wine to the skillet. 8. Raise heat and cook until reduced by half. 9. Add scallops to warm and season with salt and pepper. (When using clam juice instead of wine, reduce the amount of salt somewhat.) 10. Remove bay leaves and put 1/4 of the pepper mixture on each of 4 plates, then top with scallops. Sprinkle with parsley. Shrimp, Vidalia Onion, and Couscous Salad This is a delicious hot-weather dish. Have it as a main course or part of a Mediterranean buffet with Greek Salad and room-temperature Eggplant Parmesan. Makes 4 servings as a main course, up to 8 as part of a buffet 1 pound medium shrimp (31 to 35 count) 1/4 teaspoon saffron mixed with 1/3 cup white wine, Chicken Stock, or clam juice One 10-ounce package of couscous (about 1 2/3 cups) 1 medium Vidalia or other sweet onion, chopped, about 1 cup One 15-ounce can chickpeas, rinsed and drained 1 jalapeno or other fresh chile pepper, seeded and minced 1 medium to large tomato, diced 1/2 cup fresh mint, chopped 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Kosher salt and freshly ground black pepper to taste Romaine or other lettuce for garnish 1. Bring 1 quart water to a boil. 2. Add shrimp and cook 5 minutes. 3. Skim off any scum, remove shrimp with a slotted spoon, and cool. Save 2 cups of the shrimp cooking water. 4. While shrimp are cooling add wine/saffron mixture to the 2 cups reserved shrimp water. Use this liquid to cook the couscous. (If package calls for more or less liquid, adjust accordingly.) 5. Cool couscous, fluffing occasionally with a large fork. 6. Peel shrimp (de-vein, if you like) and put in a large bowl with onion, chickpeas, jalapeno, tomato, and mint. 7. Add couscous and mix well. 8. Combine olive oil, lemon juice, salt, and pepper and pour over couscous mixture. 9. Toss well, and adjust seasonings as needed. 10. Chill until ready to serve. To serve, line plates with lettuce and spoon out salad. Spanish Potato Tortilla Eggs have gotten a bad rap in recent years because of their cholesterol. Used judiciously, they can be the basis for a fine main dish, especially when they're used as a binder for vegetables as in this version of the Spanish tortilla or omelet (not to be confused with Mexican bread). Makes 4 servings Olive oil cooking spray 2 medium potatoes, peeled and cut into 1/2-inch dice 1 small onion, peeled and cut into 8 wedges Kosher salt and freshly ground black pepper to taste 1 teaspoon sweet paprika 6 eggs 1/2 cup each frozen green peas and lima beans, cooked 1. Preheat oven to 500°F. 2. Spray a sheet pan with olive oil cooking spray. 3. Add potatoes and onion, but keep separate. 4. Season both with salt and pepper and sprinkle the potatoes with paprika. 5. Cook about 15 minutes, until the onions begin to char and soften. 6. Remove and coarsely chop. 7. Cook the potatoes about 5 minutes more or until they become tender. 8. Toss a few times to cook evenly. 9. Meanwhile, beat eggs in a mixing bowl and season with salt and pepper. 10. Add peas and lima beans. 11. When the potatoes and onion are done, add them to the egg mixture. 12. Combine all ingredients well. 13. Turn oven to broil. 14. Spray a cast-iron skillet with olive oil cooking spray. 15. Heat skillet over medium heat. 16. Just before it smokes, add egg mixture. 17. With a wooden spoon gently push the egg a few times as if making scrambled eggs. 18. When the eggs are about half set, put the pan under the broiler. 19. Cook about 90 seconds, turning the pan to cook evenly. 20. When just setóbe careful not to overcook - remove and let cool until warm or room temperature. Cooking Tip Potatoes can soak up a fair amount of oil but in this dish, instead of being fried in lots of olive oil, they're baked in a hot oven, coated only with a small amount of olive oil cooking spray. Stir-Fried Chicken with Celery Makes 4 servings 1 tablespoon peanut oil 1 pound boneless chicken breasts cut into 3/4 inch cubes 2 ribs celery cut on the diagonal, about 11/2 inches long tip to tip (about 11/4 cups) 1 small onion, thinly sliced, about 3/4 cup 1 cup sliced shitake mushrooms 3/4 cup Chicken Stock or Vegetable Stock mixed with 2 teaspoons cornstarch 3/4 to 1 teaspoon dried thyme Kosher salt and freshly ground black pepper to taste 1. Put oil in a wok over medium high heat. When it begins to smoke, add chicken and stir-fry about 2 to 3 minutes. 2. Add celery, onion, and mushrooms. Cook 2 to 3 minutes. Add chicken stock mixture, thyme, salt, and pepper, and cook until mixture thickens. Serve over rice. Cooking Tip This dish can easily be made an all-vegetarian affair by increasing the celery and onion to 2 cups and 1 cup respectively, and doubling the amount of mushrooms. Stuffed Cabbage with Couscous Cabbage leaves are logical candidates for stuffing. Try other grains as well, like basmati rice and bulgur. Make 12 servings as a side dish, or 6 servings as a main course 1/2 cup raisins 1 tablespoon butter 1 tablespoon olive oil 1 large onion, thinly sliced Kosher salt 1/2 teaspoon cinnamon 4 cups cooked couscous (instant couscous cooked according to package directions) 1 cup canned chickpeas, rinsed and drained 1/3 cup coarsely chopped toasted walnuts 1 teaspoon ground ginger Freshly ground black pepper to taste 12 large cabbage leaves 2 cups defatted Chicken Stock 2 tablespoons chopped fresh mint or parsley 1. Soak raisins in warm water for 30 minutes. 2. Heat butter and oil in a skillet and cook onion over medium heat, stirring, until lightly browned, 5 to 7 minutes. 3. Add salt to taste and cinnamon, stir and cook a few minutes more. 4. Put in a mixing bowl. 5. Add couscous, chickpeas, walnuts, and drained raisins to onion mixture. Season with salt and pepper. 6. Set aside and preheat oven to 350°F. 7. Drop cabbage leaves, 4 at a time, in a few quarts of boiling water and cook until just tender, about 3 to 4 minutes. 8. Drain and pat dry. 9. Lay cabbage leaves flat on a work surface and put 1/2 cup of filling into the center of each one. 10. Roll halfway, fold in sides so that stuffing can't fall out, and continue to roll each filled leaf. 11. Put stuffed rolls, seam side down, in a shallow baking dish. 12. Add Chicken Stock, cover tightly, and bake about 40 minutes. 13. Allow to cool about 10 minutes and sprinkle with mint. Stuffed Pineapple Boats A friend said this dish sounded very fifties. Anyone got a Hula-Hoop? Makes 4 servings 2 small to medium pineapples 1 teaspoon freshly grated ginger 12 to 16 ounces roasted chicken breast meat, cut into 1/2-inch cubes 2 tablespoons cider vinegar 2 tablespoons orange liqueur (optional) 3/4 cup pitted prunes, halved 1 tablespoon almond or walnut oil 1 cup diced celery Kosher salt to taste 2 tablespoons sliced, toasted almonds 2 tablespoons shredded coconut 1 to 2 teaspoons minced jalapeño pepper 1. Prepare halves for stuffing as in Preparation. Cut pineapple into 1/2-inch chunks or melon ball shapes. You should have about 6 cups. Save any juice for the dressing as you work. Squeeze out juice from any bits of extra pineapple meat to extract more juice. You should have about 1/4 cup juice. 2. Combine pineapple with chicken, prunes, celery, almonds, and jalapeño in a mixing bowl. Combine ginger, vinegar, orange liqueur, oil, salt, and reserve pineapple juice in a separate bowl. Pour over salad mixture and mix well. 3. Put boats on large plates. Stuff each with 1/4 of the salad mixture and sprinkle with coconut. Cooking Tip This dish can be made ahead only if you don't add the chicken until the last minute. The acids and enzymes in the pineapple turn the meat to mush after a few hours. Instead of chicken you can use turkey or pork tenderloin. Stuffed Winter Squash This is a delicious main course for vegetarians at holiday time, but don't let them have all the fun. Meat eaters will love it too. Makes 4 servings 2 large acorn or small butternut squash Kosher salt and freshly ground black pepper to taste One 6-ounce package wild rice 4 cups Vegetable Stock or water 1 tablespoon butter or oil 8 ounces mushroom, any combination of domestic and wild, sliced 1 cup chopped onions 1 rib celery, finely chopped 1/2 cup toasted nuts, any combination of pine nuts, hazelnuts, walnuts and, pecans, coarsely chopped 2 tablespoons chopped fresh parsley 2 tablespoons fresh herbs such as thyme, chives, or marjoram, chopped 1 whole egg and 1 egg white 1. Preheat oven to 400°F. Cut squash in half lengthwise, scoop out the seeds and put in a roasting pan, cut side down with ½ inch of water. Bake about 40 minutes or until just tender. Remove, season with salt and pepper, and lower oven to 350°F. 2. Meanwhile, rinse wild rice, and cook in stock or water about 45 minutes or until tender. Drain and put in a mixing bowl. Heat butter or oil in a large skillet over medium heat. Add mushrooms, onion and celery. Cook until mushrooms wilt, and onions soften, about 5 minutes. Add to wild rice along with nuts, parsley, herbs, salt, and pepper. Add egg and egg white and mix well. 3. Put stuffing into squash cavities, mounding slightly. Cover with foil and bake in a lightly greased baking dish 25 minutes or until heated through. Turkey Breast with Pomegranate Glaze If you're strictly a white meat person, or a whole turkey is just too much food for you, a fresh turkey breast or breast half is a good alternative, for Thanksgiving or any other time. Makes 4 to 6 servings 2 large pomegranates Kosher salt and freshly ground black pepper to taste 1/2 cup dry red wine 1/2 cup Chicken stock or turkey stock Rock salt (optional) 1 teaspoon arrowroot or 3/4 teaspoon cornstarch 3 to 3 1/2-pound turkey breast half 1. Roll pomegranates on a hard, level surface pressing down on them with the heel of your hand to loosen the seeds. Don't press too hard or the pomegranates will burst. Cut pomegranates in half and squeeze each half over a strainer into a bowl. Press seeds to extract juice. You should have 3/4 to 1cup liquid. Reserve 1/4 cup seeds. 2. Preheat oven to 500°F. Combine half the pomegranate juice with red wine and stock in a saucepan. Over medium heat, reduce by half, about 10 minutes. Remove from heat and set aside. 3. Loosen skin of turkey breast. Season flesh with salt and pepper. Brush flesh under skin with some of the remaining pomegranate juice (not the sauce). Put breast on a 1/2-inch layer of rock salt (or on a rack) in a roasting pan. Cook in the oven, basting a few more times with pomegranate juice, for about 50 to 55 minutes, or until the internal temperature reads 165°F. 4. Remove turkey and cover with foil for 10 minutes. Put sauce over medium heat and whisk in arrowroot. Season with salt and pepper and cook a few minutes until smooth and lightly thicken. 5. Remove skin from turkey slice, and serve with pomegranate sauce. Sprinkle with reserved pomegranate seeds. Cooking Tip The best way to get even slices from a turkey breast (and this can be used when you're dealing with a whole turkey) is to first remove the breast meat in one piece from the bone, beginning at the breast bone. Then, with the boneless breast on a cutting board, cut thin slices on the diagonal. Turkey Cutlets with Mushrooms and Dry Vermouth This is the kind of restaurant dish most people wouldn't cook at home, but it's quick and easy. Just don't try it for more than four people. Makes 4 servings 4 turkey cutlets, cut from the breast about 5 ounces each 3 tablespoons all-purpose flour 1-1/2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried Kosher salt and freshly ground black pepper to taste 1-1/2 tablespoons clarified butter, or regular butter 2 tablespoons minced shallots 4 ounces thinly sliced wild or domestic mushrooms, or a combination of the two 1 tablespoon chopped chives 2/3 cup dry vermouth or dry white wine 1. If the butcher hasn't done it already, pound cutlets between two sheets of butcher paper or aluminum foil until 1/2 inch thick or less. 2. Combine flour, thyme, salt, and pepper. 3. Dredge cutlets in flour mixture and shake off any excess. 4. In a skillet large enough to hold all cutlets comfortably in a single layer, heat clarified butter over medium heat. 5. When fat is hot, add cutlets and cook about 3 to 4 minutes on one side, then 2 to 3 minutes on the other side. 6. Remove cutlets to a warm platter or individual plates. 7. Add shallots and mushrooms and more slat and pepper to the skillet. 8. Stir a few minutes until mushrooms and shallots soften. 9. Add vermouth and raise heat to medium high. 10. Scrape up particles from the bottom of the pan with a wooden spoon. 11. As soon as sauce thickens, about 2 minutes, pour over cutlets. 12. Sprinkle with chives. Cooking Tip I always keep a dry vermouth in my refrigerator so I don't have to open a bottle of white wine when a small amount is needed for a recipe. Because vermouth is fortified, it will last a lot longer than table wine. Veal Chops with Spiced Peaches You could also use center-cut loin pork chops for this dish but in smaller portions if you want the fat and calories to be comparable. Add more sugar if the peaches aren't especially sweet. Makes 4 servings 1/2 teaspoon ground allspice 4 loin veal chops on the bone, each about 9 ounces 1/8 teaspoon ground cayenne 1/4 teaspoon ground mace Freshly ground black pepper to taste 2 teaspoons sugar Vegetable oil spray Kosher salt 3 tablespoons Tony Tantillo balsamic vinegar 4 firm but ripe small peaches peeled, and quartered, or 2 large peaches cut in eighths 1/4 cup orange juice 3/4 teaspoon almond extract 2 tablespoons chopped chives (optional) 1. Preheat oven to 350°F. Mix allspice, cayenne, mace, and sugar with 1/2 teaspoon salt. Put peaches in a small bowl. Add seasoning mixture and toss a few times. Set aside. 2. Season chops well with salt and pepper. Coat a nonstick skillet with vegetable oil spray and put over medium-high heat. Brown chops 3 minutes on each side. Transfer to a shallow baking dish. 3. Reduce heat in the skillet to medium, add peaches, and cook 2 minutes, stirring a few times. Meanwhile, mix Tony Tantillo balsamic vinegar, orange juice, and almond extract in a small cup. Add to the pan and raise heat to high, stirring 2 minutes. 4. Pour peaches and sauce on the chops. Cover and bake 30 minutes. Remove and keep chops and peaches warm. Put liquid in the same skillet over high heat, stirring until just syrupy, about 3 to 4 minutes. (You can add a bit more sugar here if you want a little sweeter sauce.) Top each with 4 peach wedges and pour sauce over. Sprinkle on chives if desired. Zucchini Pancakes Here's a way to use up the pulp leftover from the Summer Squash Skins recipe. It makes a nice side dish with roasted chicken or as part of a Sunday brunch Makes 10 pancakes, enough for 5 or more servings 1-1/2 pounds zucchini, shredded, salted and squeezed 2 teaspoons kosher salt 1/4 cup minced onion 1/3 cup grated Parmesan cheese 2 teaspoons fresh thyme or 1 teaspoon dried Freshly ground black pepper to taste 1/3 cup all-purpose flour 2 eggs, beaten 2 tablespoons canola oil Nonfat sour cream (optional) 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream. 2. Put oil in a nonstick skillet over medium heat. 3. Add ¼ cup of zucchini mixture and form a pancake. 4. Continue adding more pancakes but don't crowd the pan. 5. Cook about 4 minutes on each side. 6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with nonfat sour cream, if desired. |
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