November 2008 Archives

Mashed Potatoes With Lavender and Honey

The beauty of mashed potatoes is you can add almost any flavor to them to create a different spin on the classic recipe.  Lavender is one of my favorite scents and I believe I got this idea from an aromatherapy book about 10 years ago.  I haven't made these in a long time.  I was reminded how good they are by a blogger on Twitter who mentioned having something similar in France.

Lavender can be strong, so you should experiment with the quantity so they aren't more potent than you'd like.  Other variations could include Olive Oil, Herbs de Provence and baked or roasted apples or pears.  Just play around and have fun with trying something new while making this classic side dish.

Ingredients:

• 10 lbs of mealy potatoes (Yukon Gold or Russets)

• Culinary lavender (Provence variety works well)

• 1 stick butter (or more if needed)

• 1/2 cup - heavy cream, heated lightly over low heat (or more if needed)

• Honey (couple of teaspoons)

Cut potatoes into quarters and be sure to leave the skin on. Boil potatoes in salted water (sea salt is best) for approximately 20 minutes or until soft.  Don't boil too long or they will get watery.  Drain in a colander and then return them to the pan and lightly shake the potatoes over low heat until they are dry.  Crush the lavender in your fingers - it's better than using a spice mill.  

In a mixing bowl combine boiled potatoes, butter and lavender. Whip using a hand mixer or KitchenAid (no blenders!) After potatoes are well blended, begin adding heated heavy cream one tablespoon at time to get desired consistency.  Add small amount of honey to taste. Continue whipping with mixer.  I like them firm but whipped.  Add more cream during whipping to get desired consistency.  It's best if you serve them pipping hot as soon as they are done.  The longer they sit, the less they lose that initial freshly made flavor.

Carter's Turkey Brine

Submitted by: Carter Snead

It's been said by some that Carter's Thanksgiving turkey is the best they've ever had.  I asked him to share his technique to brine the turkey. I'm so glad I did!  On Thanksgiving, I followed his recipe and it was the best turkey I've ever made.  When we were carving it, juice was literally squirting at us (even from the breast.)

Brining is the process of soaking the bird in a salt/broth or water mixture in order to add flavor and moisture.  Be sure to start with a fresh, organically raised free-range turkey....There are hundreds of variations of brine recipes to accomplish different levels of flavor (savory, sweet, smoky etc).  This is Carter's own recipe, in his own words:

Laura, to brine the turkey make the brine using 1 gallon of water with 1 cup of sugar, 1 cup kosher salt and 3 tablespoons of cracked black pepper. If you want an herby flavor you can add a bunch of fresh thyme and fresh sage to this mixture - I like it plain and don't use the herbs. I use a large plastic bag, but you can also use a deep casserole if you have one. soak the turkey in the brine for 24 hours. if it is not immersed you can make another gallon or turn it frequently. should keep it in the fridge, but I usually put it in a cold room that is close to outside temp overnight since this time of year here it is 20-30 degrees outside.

The other trick to making a good turkey is to use a maple syrup/butter basting mixture. basically, you melt 1/4 pound of butter in 1/2 cup maple syrup over a low to med. heat. once the turkey has been in the oven for 10 min or so, long enough to warm it up, pour the maple syrup/butter over it and then baste it every 20 min.

Note from Laura:

Last year my husband and I purchased a "Big Green Egg" slow cooker.  For any kind of smoking, grilling or roasting - this large egg shaped outdoor grill is second to none.  The egg is made of a high tech ceramic designed after the ceramic ovens people have been using in the Orient for thousands of years.  The ceramic walls keeps all the moisture in during the grilling or smoking process.  Gone are the days of dry turkey on Thanksgiving!  The design also allows for terrific temperature control over long periods of time - just what you need for exceptional smoking.  Aside from that great smoke flavor, meats are incredibly juicy and tender.   This year I will be cooking a 20 pound turkey on my Big Green Egg.  For more information about them, see the link in the Kitchen Gear section or click here... http://www.biggreenegg.com/index.html

Happy Thanksgiving!

Whipped Sweet Potatoes with Brown Sugar & Pecans

This dish is another Thanksgiving tradition in our house.  It's simple and can be flavored many ways. Sometimes I will use a splash of Grand Marnier or Bailey's... other times I'll use a bit of orange zest... just depends upon what I'm serving and what is on the counter next to me when I'm cooking!

Ingredients

5-6 lbs of red-skinned sweet potatoes (sometimes called yams)

1 cup golden brown sugar

1/2 cup whipping cream

5 tablespoon butter, room temperature

1 teaspoon of ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 tablespoon of real vanilla extract

3/4 to 1 cup chopped pecans

optional:  splash of either Bailey's, Grand Marnier or Brandy - but NOT all three!!!

Preheat your oven to 325.  Pierce all the potatoes with a fork.  Place sweet potatoes on a baking sheet and bake until they are very tender when poked with a fork.  Remove from the oven and let them cool down.

Take a round baking dish (approx 2-3 qt) and butter it.  Cut the potatoes in have and spoon the inside away from the skins into a large bowl (I use my KitchenAid mixer)  Add 3/4 cup of the brown sugar, the whipping cream, butter, all spices and vanilla.  Using an an electric mixer set on medium -beat until smooth. Be careful not to turn the mixer on too high a speed or the potatoes will splatter.  You want the potatoes to be smooth.  I usually whip them until all the lumps are gone.  You may also taste as you prepare this to tweak the flavor you are trying to achieve.

Spoon the whipped mixture into the baking dish.    Smooth the top with a spatula.  Add the pecans and the remaining brown sugar to completely cover the top of the sweet potatoes.  Add more pecans or sugar if needed.

Bake in the oven at 325 until heated through (usually about 30 minutes.  Serve hot.  It tastes like dessert!!

Sachertorte 

This cake is so wonderful and rich.  My mother has been making this since I was very little.   It takes some time - but is well worth the effort.  There are hundreds of recipes called Sachertorte - many have ingredients not considered authentic like marzipan and hazelnut.  The cake in this version is close to the original recipe, but I've been told by some bloggers that the glaze isn't close to the original... however, this version is delicious and sticks to the basic spirit and concept of the original.

Sachertorte was invented by Franz Sacher of the Sacher Hotel in Vienna, Austria.  It was a closely guarded secret until, somehow the owner of the pastry shop Demel obtained the recipe.  The Demel and Sacher families ended up in a bitter rivalry that even went to court to determine who could call their creation the "Original Sachertorte."  It appears that both recipes are very similar - except Demel's version puts the jam just under the chocolate glaze.  Sacher's version puts the apricot filling in the center of the cake.

You can order the original cake from Vienna.  Sacher's cake comes with a chocolate circle stamp on the cake - Demel's Original Sachertorte comes with a triangular chocolate stamp.

Note - My mother always doubled the glaze and filling recipes - split both cakes and ended up with two complete cakes.

Ingredients:

6.5 ounces - good quality semi-sweet chocolate, broken or chopped in small pieces

8 egg yolks

8 tablespoons (1/4 stick) of unsalted butter, melted

1 teaspoon real vanilla extract (Williams Sonoma carries a good one)

10 egg whites

pinch of salt

3/4 cup of sugar

1 cup sifted all-purpose flour

1/2 cup apricot jam, rubbed through a sieve

THE GLAZE

3 ounces unsweetened chocolate, broken or chopped

1 cup heavy cream

1 cup sugar

1 teaspoon corn syrup

1 egg

1 teaspoon real vanilla extract

Preheat the oven to 350 degrees.  Line two 9 by 1.5 inch round cake pans with circles of wax paper.

In the top of a double boiler, heat the chocolate until it melts while stirring it occasionally with a wooden spoon.  In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla.

With a wire whisk or beater, beat the egg whites and pinch of salt until they foam - then add the sugar, 1 tablespoon at a time while beating until stiff peaks form.  

Mix about 1/3 of the egg whites into the yolk-chocolate mixture, the reverse the process and pour the chocolate over the remaining egg whites.  Sprinkle the flour over the top.  With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remain.  Do not overfold!!

Pour the batter into the 2 lined pans, dividing it evenly between them.  Back in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the center comes out clean (about 40-45 minutes but watch it as every oven can be a little different)

Remove the pans from the oven and loosen the sides of the layers by running a sharp knife around them. Turn them out on a cake rack and remove the wax paper.  Let the layers cool while you prepare the glaze.

GLAZE PREPARATION:

In a small heavy saucepan, combine the chocolate, cream, sugar and corn syrup.  Stirring constantly with a wooden spoon, cook on low heat until the chocolate and sugar are melted - then raise the heat to medium and cook without stirring for about 5 minutes or until a little of the mixture dropped into a glass of cold water forms a soft ball.  In a small mixing bowl beat the egg  lightly, then stir 3 tablespoons of the chocolate mixture into it.  Pour this into the remaining chocolate in the saucepan and stir it briskly.  Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily.  Remove the pan from the heat and add the vanilla.  Cool the glaze to room temperature.

When the cake layers have completely cooled, spread one of them with apricot jam and put the other layer on top.  Set the rack in the jelly-roll pan and, holding the saucepan about 2 inches away from the cake, our the glaze slowly over it evenly.  Smooth the glaze with a metal spatula.  Let the cake stand until the glaze stops dripping, then, using two metal spatulas, transfer it to a plate and refrigerate it for 3 hours to harden the glaze.  Remove it from the refrigerator 30 minutes before serving.  Serve with freshly made whipping cream.

Grilled Lamb Chop Appetizers

This is one of the easiest and most celebrated appetizer you will ever make for a party.  Simply buy a rack of lamb. Have the butcher french them, cleaning the bone.  You can then hold the chop easily. Have any fat cut off and leave it like a lollipop!  

Cut it into chops approximately 1.5 inch wide.  Season with salt and pepper - only!  Why mask the great flavor of lamb on the grill?

Every grill is different... but you want to end up with the lamb mildly charred on the outside and medium rare on the inside.  This usually means you will grill at a medium-high to high (depending on how you like it) heat for 3-5 minutes per side (if that) - depending on your grill's temperature.  It will vary, so experiment based on your grill and the lamb thickness.

Arrange on top of any colorful garnish you choose- chopped cucumber, tomatoes, jicama - it's up to you.  I would not recommend any sauce (it gets messy and hides the flavor) just salt and pepper.  Your guests will simply pick up the lamb by the rib bone to eat!

Enjoy!

Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer

We always make this as an appetizer and it is always a favorite at parties.  The corn cakes are so good, they could even take the place of traditional pancakes at breakfast.  You can put anything on the corn cakes, but the shrimp is my favorite.  

Smoky Shrimp

1.5 - 2 lbs medium shrimp

4 tablespoons butter

1 cup softened butter

5 tablespoons of canned chipotle (with adobo sauce - pureed)

1.5 dozen corn cakes

3 chopped green onions

1 cup fresh salsa (see below) 

Sour cream (for garnish)

Peel the shrimp.  In a frying pan, cook the shrimp in the 4 tablespoons of butter over low heat for just a few minutes (about 5) - turn them once.  Don't overcook.

Puree' the softened butter with the chipotle puree and set aside (do not refrigerate.)

Place 1-2 shrimp on a corn cake and spread a little of the chipotle butter of the shrimp so it covers, but doesn't drench the crab cake.  Sprinkle with chopped green onions.  Spoon a little salsa on top.  Just enough to add color and flavor but no so much that someone can't still hold the cake in their hand.  For an entree, place 3-4 corn cakes on a plate then place 2-3 shrimp per cake on cakes and add butter, green onions and salsa or sour cream.  However you choose to serve them, they will be a big hit.

CORN CAKES:

3/4 cup all purpose flour

1/2 cup coarse cornmeal 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar 

1.25 cups buttermilk

2 tablespoons melted butter

1 egg, beaten

1 cup freshly roasted corn kernels (I roast 1 ear of corn on the grill)

2-3 chopped green onions

Place dry ingredients in a bowl and mix together.  In a large bowl, whisk together the buttermilk and butter and then whisk in the egg.  Slowly add all dry ingredients to the liquid and whisk until thoroughly blended. Puree' 1/2 cup of the corn and fold it into the batter along with the whole kernels and onions.  Add a little buttermilk (if needed) to thin the mixture if it seems to thick.

Using a nonstick pan over medium heat, ladle enough batter to form 2 inch cakes  Cook until golden brown (about 2.5 min on each side)  Batter should make about 20-30 cakes.

FRESH SALSA

2 cups chopped Roma or Cherry tomatoes

1-1 chopped green onions

2 Serrano chiles, finely chopped

1/4 cup cilantro, finely chopped

2 teaspoons sugar

2 garlic cloves, finely chopped

1/4 cup Mexican beer

2 teaspoons salt

1 lime, juiced

Combine all ingredients and mix well.  Put in the refrigerator for at least 30-45 minutes before serving.

Figs with Blue Cheese and Walnuts

Makes 20 appetizers

To quote my mother... "Figs are under-rated."  They are usually in season in the early fall and there are varieties to choose from.  This recipe is fast, easy and your guests will find them elegant and delicious.

Ingredients:

1/4 lb of your favorite good quality blue cheese or stilton (or experiment with St. Andre at room temp)

10 fresh figs

20 walnut halves

Salt and pepper, to taste

3 tbsp honey

Assembly:

Preheat oven to 375°F.

Lightly toast walnut halves on a cookie sheet until fragrant (5 minutes).

Cut each fig into half, cutting a small slice off the bottom of each so fig, so it will lie flat, cut side up.

Top each fig half with a piece of blue cheese and a walnut half. Season with salt and pepper.

Bake at 375°F for 5 minutes or until cheese is melted.

Immediately drizzle each fig piece with a little honey and serve warm.

Serve figs warm on a crostini or topped on your favorite green salad.

Goat cheese may also be used instead of Stilton.

Alabama Slow Cooked Ribs

Submitted by: Carter Snead

Laurie, enclosed is my Alabama Ribs recipe that I have made for Marilyn, your mother, et al. the last few Labor Days. The following recipe is good for about 4-5 lbs of ribs. I routinely double it. . .

The sauce:

Dice one medium onion and sautee in a tablespoon of butter; add about 2 tsp minced garlic and sauté some more – do this in a pot big enough to hold about 2 quarts. Then, once everything is sautéed and soft: 

Add 2 cups catsup

Add 1/2 cup white vinegar

Add 1/4 cup of either Dales Steak sauce, or, if you can’t get any, use Worcester sauce

Add 1-2 teaspoonfuls of liquid smoke

Add two – three teaspoonfuls of Cajun seasoning

Add two-three teaspoonfuls of black pepper

Add one tablespoonful of Dijon mustard

Add one tablespoonful of brown sugar

Juice from one lemon

Dash of tobasco

Cook on low heat for 15-20 min.

This is the basic. You can start tasting after about 10 min of cooking and add things as needed for spice (Cajun), heat (pepper), smokiness (liq. Smoke), tanginess (lemon), or sour (vinegar). I usually wind up using two lemons, but you should taste it first. The nice thing about this sauce is that the last ingredient is the flavor from the pork.

The Ribs:

I use baby  back ribs.  I generously sprinkle salt, pepper, and Cajun seasoning on the ribs and then rub them with Tobasco sauce. I then put them in an oven at about 200 degrees for several hours and then dump them in the sauce to sit for a while longer and then sear them on the grill. 

this is pretty spicy, so you can always go easy on the tobasco rub or the pepper.

Roasted Winter Squash Soup

Reprinted with Permission: By Caron Golden (www.sandiegofoodstuff.com)

(In her own words from her blog www.sandiegofoodstuff)

I've been making winter squash soup for years and years but usually I peel the squash, cut it up, get rid of the seeds and cook it in stock before pureeing it. That's perfectly fine, but I wanted to find out if roasting the vegetables would bring out a more intense, earthy flavor.

So, instead of peeling the squash, I simply cut them into pieces, saving the seeds for toasting later, and also cut up a sweet potato and several carrots. I love roasted garlic, so I used the peeled cloves of half a head. All this went on a large baking sheet, tossed with olive oil, dried thyme and kosher salt. Ordinarily I would also include pepper but I'm giving some of this to my mom, who can't eat pepper. I then poured homemade chicken stock and Manzanilla sherry over the vegetables. The vegetables went into a pre-heated 400-degree oven and roasted for about 45 minutes, until they were brown, soft and caramelized.

Once the vegetables cool a bit, you can easily pull the skin off the squash. While they were cooling, I pulled out my favorite blue Le Creuset dutch oven and added some olive oil. Once that had heated up, I added chopped leeks, minced garlic and grated ginger, sauteeing until they were just starting to turn golden. With the squash peeled, I added the roasted vegetables to the pot, incorporating them into the leek mixture. Then I added a quart of chicken stock and brought the soup to a slow boil. I turned down the heat and covered the pot, letting the soup simmer for about 15 minutes.

At that point, it's time to pull out the immersion blender and puree the soup. I like to leave it just a little chunky. Taste and adjust the seasonings, perhaps even add some water or more sherry if it's too thick.

And, remember those squash seeds? Don't let them go to waste. Rinse them thoroughly in a colander, removing as much of the stringy pulp as you can. Let them dry, then toss them in a bowl with just enough olive oil to coat them and perhaps some garlic salt (you could use any spice or herb, actually).  Spread them on a baking sheet and toast them for about 30 minutes at 350 degrees, periodically stirring them around. You want them nice and golden brown.

These are great for snacking, but, of course, I'm serving them on top of my soup, along with some sour cream (no time to run out for creme fraiche) and fresh thyme leaves from my garden. Thanks to my friend Angela, who is stopping by for dinner, I'll have a warm sourdough baguette from Bread & Cie to dunk with, along with butter from Spring Hill Jersey Cheese.

HERE IS THE RECIPE:

Pre-heat oven to 400 degrees.

Step 1:

1 kabocha squash (about 3 lbs.)

1 acorn squash (about 1.5 lbs.)

1 medium-size sweet potato

5 carrots

½ head of garlic, peel cloves but leave whole

½ cup chicken stock

½ cup sherry (I used Manzanilla sherry)

¼ cup olive oil

1 tsp. dried thyme

½ tsp. kosher salt

¼ tsp freshly ground pepper (optional)

Cut squashes in half and spoon out seeds. Save seeds for later. Cut squash halves into quarters. Put on large roasting pan or large heavy sheet pan. Wash and cut carrots into 1-inch pieces. Add to squash pieces. Wash and cut sweet potato into large chunks and add to pan. Toss in garlic cloves. Drizzle olive oil on vegetables. Sprinkle thyme, salt and pepper on vegetables. Toss mixture with hands to coat vegetables. Add stock and sherry. Roast for 45 minutes or until the vegetables are soft and caramelizing, stirring about halfway through. When vegetables are out of the oven, let them cool, then pull off skin from squash pieces and discard.

Step 2:

2 leeks, trimmed of green, cleaned, and chopped

5 cloves garlic, minced

½-inch piece of ginger, peeled and grated

¼ cup olive oil

1 quart chicken stock

Roasted vegetables from Step 1 above

1 tbl. fresh whole thyme leaves

Crème fraiche or sour cream

*Roasted squash seeds

Preheat oven to 350 degrees.

Rinse seeds thoroughly in colander, removing stringy pulp. Let dry. Toss seeds in a bowl with just enough olive oil to coat along with a dash of garlic salt. Spread seeds in a single layer on an oiled baking sheet. Roast for about 30 minutes, stirring every 10 minutes, until golden brown. Great snacking but if you can hold out, sprinkle on the soup.

Submitted by Kim Johnson

Ingredients:
1 2- inch long hot green chile or serrano (i usually use a jalapeno because my kid don't like things too hot)stemmed and seeded, or not depending on your desire of heat.

1 1 inch piece of fresh ginger peeled and chopped. I have used the stuff in the jar and it works just as well, I just add a little extra.

1 28 oz can whole tomatoes

8 tbs unsalted butter

1 recipe Roasted Tandoori chicken (recipe to follow this) meat removed from bones in large pieces; try not to shred. About 5 cups

2 tsp sweet paprika

2tbs cumin seeds, toasted and ground ( I use ground cumin from the jar)

1 cup heavy cream

Kosher salt

2 tsp garam masala (I like this seasoning so I add about 3 tsp)

3/4 cup coarsely chopped fresh cilantro. ( I always put more on mine because I Love Cilantro)

PREPARATION:
1. In food processor, pulse the chile and ginger till very finely choped. Add the canned tomatoer with their juice and process till the mixture is pureed. Set aside.
2. melt 6 tbs of the butter in 6 - 8 quart dutch oven over medium heat. When the foam subsides, add about a third of the chix pieces and cook, stirring frequently, until the chicken absorbs some of the butter an dbegins to brown, 3 to 4 min. With a slotted spoon, transfer the chix to a plate. Repeat with the remaining two batches of chix.
3. Add the remaining 2 tbs butter to the pan. When it's melted, add the paprika and 4 tsp of cumin and stir till the spices just begin to darken, 10 - 15 sec.
4. immediately add the tomato mixture. Simmer vigorously, uncovered, stirring frequently, until the sauce has thickened slightly, 6 to 8 min. Add the cream and 1 tsp kosher salt and stir well.
5. Add the chix and stir gently to mix. Reduce the heat to med low and simmer, uncovered, stirring occasionally for 10 min. Stir in the garam masala and remaining cumin. Remove from heat, cover and allow to rest 15 min. Taste and add more salt if needed.
6. Transfer to serving bowl and garnish with cilantro.

And now the Tandoori Chicken...

I usually make this a day or two ahead of time and just keep it in the refrigerator.

12 bone-in chix thighs

1 cup plain nonfat yogurt

1/3 cup fresh lemon juice

1 tbs peeled and finely chopped fresh ginger (again from a jar will work I just add a little more)

1 tbs finely chopped garlic (from a jar will work but fresh is better, as with everything!)

2 tsp ground coriander

2 tsp groun cumin

2 tsp garam masala (I always add a little more , only because I love this spices flavor)

1 1/2 tsp kosher salt

1/2 tsp cayenne

Few drops of red and yellow food coloring (optional)

1 lemon cut in half.

1. Marinate the chix. Remove the skin and trim excess fat from the chix. With sharp knife cut three or four long, diagonal slits on each thigh, against the grain, almost to the bone.
2. In lg bowl mix the yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, kosher salt and cayenne. stir in food coloring. Add the chix, turning to coat and making sure that the marinade gets into all the slits in the chicken. Cover and marinate in the refrigerator, at least 2 hrs. and up to 12. ( marinate mine overnight which means I probably marinate it for about 15 + hrs.)
3. Roast the chix Position a rack in the center of the oven and heat the oven to 375. Line a large rimmed baking sheet with foil. Roast chix till juices run clear or thermometer reads 170. About 45 min.
Squeeze the lemon halves over the chix.

If you want this for a stand alone meal and not to use in the Tikka Masala, you can cook as directed above or cook on a grill over med/high heat. Be sure to oil the grill liberally. About 5 min a side. After flipping turn heat to low and cook covered, flipping occasionally till no longer pink near bone. About 10 - 15 min for small and 15 - 20 for lg. Before serving you can brush with melted butter and squeeze lemon halves on top. garnish with lemon wedges and sliced onions.

ENJOY

Peggy's Sensational Gravy

To quote my mother, she is the "Queen of Concepts" not step-by-step recipes.  I asked her to please share her "concept" on how to make gravy as it is probably the best gravy I've ever tasted.... ever.

Being "conceptual" isn't a bad thing, as creative chefs have a knack of making something good from what is around. However, when you can plan to make sensational gravy for the holidays, here is the basis of her technique in her own words:

Ingredients:

Lots of turkey necks (10!!!) with a couple of wings and a drumstick (lots of bones being key to a good broth).  

8 celery whole stalks

1-2 yellow or white onions (leave skins on)

4 medium to large carrots

2 leeks, rinsed well and split

2 parsnips, rinsed and root cut off

1 bay leaf

1/2 bunch italian parsley

1 whole bulb of garlic split across, no need to peel

1 teaspoon sea salt 

1/2 teaspoon whole peppercorns.

Preparation:

Put all turkey parts in large stock pot, add other ingredients and cover with cold water and if you like a good amount of boxed chicken broth. Over high heat bring to low boil, then simmer for about 3 hours (DO NOT LET IT BOIL) skimming off foam/scum as needed.  

Remove from heat, cool (temp?? don't know, see what the experts say) and strain through colander reserving only the broth.  Strain the broth again through cheesecloth.  

At this point, I reduce it more to taste as I like it to be a rich reduction. You may tailor it to suit your audience. To suit myself, I add some mushrooms and shallots that have been sauteed and reduced.  This way they have that intense flavor.  

Then I add some turkey meat from the gelatinous boney areas i.e. neck and thigh meat (not from broth as it will not have flavor).

Once your turkey has roasted, set the pan over medium heat on the stove top. Discard all but 2 Tb of fat.  To the pan add 2 Tb of butter.  When melted add 1/2 up of white wine,  2 to 4 Tb of AP flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the finished warm stock in a steady stream while you stir to work out any lumps. Cook (simmer) until the gravy has thickened, about 10  minutes. Season to taste with salt and pepper and serve.

• Olive oil
• 2 pounds jumbo lump crab meat
• 2 eggs, beaten
• 1/4 cup freshly chopped Parsley (I prefer Italian flat leaf)
• 3 garlic cloves, minced
• 3 teaspoons Old Bay seasoning
• 2 teaspoons wet mustard
• 2 teaspoons dry mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon  of your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked pepper
• 4 tablespoons good quality mayonnaise
• 8 Saltine (or whatever your preference) cracker crumbs - or 1.5 cups freshly made white bread crumbs

Beat eggs. Add parsley, Old Bay seasoning, mustards, Worcestershire sauce, Tabasco, lemon juice, salt and pepper.  Lightly saute garlic in olive oil for 1 minute.  Add to egg mixture.  Check crab meat for shells.  Fold crab meat into egg mixture and add mayo and crackers.  Gently shape into 4 - 8 oz balls (larger size may be served as an entree.)  Make sure you don't over shape or handle the balls.   Gently place crab cakes on a plate, cover and place in the refrigerator so the mixture sets before frying.

Fry quickly in about 3 tbsp of olive oil for about 4-5 minutes a side until lightly golden.... or bake in a 375-degree oven on a baking sheet for approximately 20 minutes (watch closely until lightly golden brown). Dust with Old Bay before serving.

Chile Cheese

This is like a crustless quiche that is great for appetizers or brunch.  For appetizers, chill and cut into small squares.  Serve just out of the oven for brunch.  You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)... but this very basic recipe is a great stand-by.

(10 servings)

Ingredients:

• 1/2 cup flour
• 1/2 teasp salt
• 10 eggs
• 3-4 cups, blend of shredded Guyeure, white and yellow cheddar cheeses (vary depending on how cheesy and rich you want this)
• 1 teaspoon baking powder
• 2 cups cottage cheese
• 1/4 cup butter. Melted
• 8-12 ounces diced roasted Anaheim chiles (I use roasted chiles from www.newmexicanconnection.com - vary the chiles depending on how much heat you want.)  The batch in these photos used roasted red chiles that didn't have as much heat as I would normally want.

Directions:

Preheat oven to 350 degrees.  In a medium bowl, beat eggs until light and

lemon colored.  Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35-45 minutes or until top is browned

Submitted by: Erika Cunha (www.thesweetlifedenver.com)

Ingredients:

1 lg. Head of Cauliflower

1/4 t. salt

2 c. milk

4T. butter

1/2 c. cream

1/3 c. flour

Salt & White Pepper

Pinch of two of nutmeg

3/4 c. grated Gruyere

Trimming and Cooking Cauliflower: Turn CF upside down and cut around central stem. Remove all leaves- careful not to seperate florets. Place core side down in a heavy pot with a tight lid, add 1 in. of water. Cover and bring to a rapid boil. Cook for 8 mins. until tender. Let cool in buttered gratin dish, slice off florets and arrange rounde side up dice up stem and scatter over florets. Reserve H20 for sauce.

For sauce: Pour milk, 1/2 c. cooking liquid and cream into pan, heat slowly (DON'T BOIL). Melt butter in another saucepan, whisk in flour and make a loose paste. Cook roux for 2 min. (until light beige) Remove from heat- stir in remaining cooking liquid. Return to boil and add spices. Simmer 2-3 mins. Sprinkle salt, 1/8 t. pepper and 1/4 c. cheese on florets. Ladle on sauce and top with remaining cheese. Bake at 400 for 25 mins.

Peggy's Wonton Crisps

Preheat oven to 350 degrees

Very lightly oil a baking sheet with sesame oil.

Cut square wonton wrappers into four round(ish) pieces.  I use pinking

shears so they look more home spun.  Scissors OK too.

Place them on a cooking sheet and lightly brush with more sesame oil.

Lightly.  Then, sprinkle them with sesame seeds.

Bake for 5 to 8 minutes or until brown and crispy.  Watch them as they

burn easily.

Store in airtight container.  Use within 2 days.

Asian slaw

Fresh pea pods, carrots, jicama(equal parts), a little napa cabbage.  Cut all of these vegetables into

match stick shape 1 to 1 1.2 inch length.  Toss all and add lots of cilantro.

Dressing:

4 parts mayo,  1 part dijon mustard, 2 tbsp honey, tiny bit of orange

zest, and couple of splashes red wine vinegar (all to taste._

Ahi Tuna

Generously salt and pepper Ahi, and grill on hot  BBQ or range grill

searing on both sides, rare in center.

Make a mixture of soy and wasabi to taste

Assemble:

Lightly dress the slaw, and top each crisp with slaw, a slice of Ahi

and then top Ahi with the wasabi/soy mixture.  Sprinkle more sesame

seeds in slaw or on top of Ahi if you want.

Peggy's Recipe: 10 servings

Below is the basic recipe which I really modified from the traditional chili cheese Sunday Brunch puff recipe by substituting asparagus (which I roasted in the oven al dente) and sun dried tomatoes.  The cheese was a mixture of jack, white NY cheddar, and swiss.  It took longer than 35 minutes, but just watch it.  I did not let it get real brown because I don't like the eggs to be overdone.

Ingredients:

10 eggs

1/2 teasp salt

1 teaspoon baking powder

2 cups cottage cheese

1/2 cup butter. Melted

4 cups blend (jack cheddar cheese, NY cheddar, Swiss)

1/2 cup chopped sun dried tomatoes

3/4 cup asparagus (experiment with the quantities of veggies)

Preheat oven to 350 degrees.  In med bowl, beat eggs until light and lemon colored.  Add remaining ingredients and blend until smooth. Pour into 9 x 13 baking pan and bake 35 minutes (probably longer) or til top is browned.  Let cool and cut into small squares for appetizers or serve with Sunday Brunch.

Filet Mignon Rumaki Appetizer

Rumaki is a Polynesian appetizer with bacon-wrapped chicken livers and water chestnuts.  I don't know about you, but I'm not a big fan of chicken livers.  But the flavors used in the Polynesian version including ginger and garlic are wonderful.  This recipe is a spin on Ramaki using either filet mignon or prime top sirloin.  The meat and one whole (or half if you prefer) water chestnut are wrapped in bacon, marinated then grilled over hot coals until medium rare on the inside and slightly carmelized and charred on the outside.  They are wonderful!  These work well as appetizers but it only takes a couple of them to make a meal.  

Instructions:

1. Make a marinade using low sodium soy, crushed ginger and crushed garlic to taste.  Add a small amount of brown sugar, i.e. 1 tablespoon. There is no set recipe on amounts, just do it to your own taste.
2. Cut meat into generous size chunks, 1.25" +- cubes.  You want them toend up med. rare for best results, so don't be skimpy.
3. Using lean meaty center cut high quality bacon, in a saute pan, slowly render slices to extract some of the fat ahead of time leaving enough length to wrap - but only cook the bacon a few minutes so it's still soft.
4. Soak some round-tip toothpicks in water for 30 minutes.

Assemble:

Lay out a bacon strip, place a cube of steak in center, top with whole water chestnut.  Wrap bacon around meat and water chestnut and skewer with a toothpick (2 if larger chunks of steak)

Place appetizers in a tupperware like container, cover with marinade,and turn every 30 to 45 minutes for 2-4 hours depending upon how much of the marinaded flavors you want.  Long enough to flavor without disguising the ingredients especially if you're using filet mignon.

Prepare the grill so that it is very hot (over 500 degrees is preferred). 

Finish

Grill over med hot coals until bacon is crispy and meat is med. rare.  Do not overcook. 

Allow to rest for 10 minutes prior to serving.

Ina Garten's Lemon Cake

Recipe created by Ina Garten

This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious... Unfortunately I didn't have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don't already own Ina Garten's Barefoot Contessa Parties!, it's a great book and has good photos of this cake - look on page 104.

Lemon cake

Ingredients:

Makes two 8-inch loaves

• 1/2 pound unsalted butter

• 2 1/2 cups granulated sugar

• 4 extra-large eggs (at room temperature)

• 1/3 cup grated lemon zest (6 to 8 large lemons)

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 3/4 cup freshly squeezed lemon juice

• 3/4 cup buttermilk at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups confectioners' sugar

• 3 1/2 tablespoons freshly squeezed lemon juice

  
  

Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf

pans. Cream the butter and 2 cups granulated sugar in the bowl of an

electric mixer fitted with the paddle attachment for about 5 minutes

or until light and fluffy. With the mixer on medium speed, add the

eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a

bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and

vanilla. Add the flour and buttermilk mixtures alternately to the

batter, beginning and ending with the flour. Divide the batter evenly

between the pans, smooth the tops, and bake for 45 minutes to an hour,

until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small

saucepan and cook over low heat until the sugar dissolves and makes a

syrup. When the cakes are done, let them cool for 10 minutes, then

invert them onto a rack set over a tray, and spoon the lemon syrup

over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a

bowl, mixing with a wire whisk until smooth. Pour over the top of the

cakes and allow the glaze to drizzle down the sides.

My mother used to make a Thanksgiving dessert that she called Autumn Alaska.  It was originally inspired by the traditional Baked Alaska dessert - but used a full size pumpkin pie as the base, then a layer of ice cream topped by meringue.  It was both beautiful and delicious. In the 1970's, her recipe was published in a cookbook in the San Francisco area.

Unfortunately, she no longer has her exact recipe, but she was able to put this together based upon her memory and what she found on-line.  It's more of a concept than an exact recipe. You may use your own favorite pumpkin pie recipe or crust.  The pumpkin pie recipes calling for molasses got the best reviews for us.  It would be best if you could practice making this before attempting the recipe for a special event. On Thanksgiving, plan to assemble w/ice cream and bake just before serving after dinner.

Once perfected... the end result is a beautiful meringue pie with ice cream and pumpkin pie on the inside.  It's a unique twist to simple pumpkin pie.

Recipe is ready in 2-5 hours.  There is a degree of difficulty.

Serves/Makes:  12

Pumpkin Pie (or use your favorite recipe)

Ingredients:

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 cup (or less if you prefer) tablespoons molasses (makes flavor more rich)

3 egg yolks -- slightly beaten

1 can (16 ounce size) pumpkin

1 can (13 ounce size) evaporated milk

1 pint high quality Vanilla or French Vanilla ice cream

Single-Crust Pastry

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening,

1 tablespoon shortening (separate use from the 1/3 cup listed above)

2 tablespoons cold water

Brown Sugar Meringue

5 egg whites (room temperature)

1/2 teaspoon cream of tartar

10 tablespoons packed brown sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

Directions:

Heat oven to 425 degrees F. Prepare pastry.

Mix remaining pie ingredients except ice cream and meringue. Pour into

pastry-lined 10" pie plate. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife inserted in

center comes out clean, about 45 minutes longer. Refrigerate baked pie

at least 1 hour.

Soften ice cream slightly; press ice cream into waxed paper-lined pie plate, 8 ×

1 1/2 inches (make sure it's about an inch smaller than your pie pan) Freeze until very cold and solid. It's very important that the ice cream pie plate by smaller than the pumpkin pie dish.

Just before serving, heat oven to 500 degrees F. Prepare Brown Sugar

Meringue. Unmold ice cream and invert (upside down) on pie; remove waxed paper.

Spoon meringue onto pie, covering ice cream completely and sealing

meringue to edge of crust. Bake until golden brown (watch very closely), 2 to 3 minutes.

Serve immediately.  Because this has ice cream, it will not keep - plan to eat it all!

Additional Instructions:

BROWN SUGAR MERINGUE: Beat egg whites and cream of tartar until foamy.

Beat in brown sugar, 1 tablespoon at a time; continue beating until

stiff and glossy. Do not underbeat. Beat in vanilla.

PASTRY: Mix flour and salt. Cut in lard until particles are size of

small peas. Sprinkle with water, 1 tablespoon at a time, tossing with

fork until all flour is moistened and pastry almost cleans side of

bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into ball; shape into flattened round on lightly floured

cloth-covered surface. Roll pastry 2 inches larger than inverted pie

plate with floured cloth-covered rolling pin. Fold pastry into

fourths; unfold and ease into plate, pressing firmly against bottom

and side.

Trim overhanging edge of pastry 1 inch from rim of plate. Fold and

roll pastry under, even with plate. Flatten pastry evenly on rim of

pie plate. Press firmly around edge with tines of fork, dipping fork

into flour occasionally to prevent sticking. Or build up edge of pastry.

Place index finger on inside of pastry edge and knuckles (or thumb and

index finger) on outside. Pinch pastry into V shape; pinch again to

sharpen. Fill and bake as directed in recipe.

For Baked Pie Shell: Heat oven to 475 degrees F. Prick bottom and side

thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.

Cilantro Pesto Quesadillas w/Mango Corn Salsa

2 Cups loosely packed cilantro

1 Cup loosely packed parsley

3/4 Cup roasted salted pumpkin seeds (pepitas)

1/2 cup parmesan cheese

1/2 cup lime juice

1 large jalapeno pepper, seeded

1 garlic clove

3/4 cup olive oil

Salt & pepper

Large flour tortillas

These quantities make about 2 cups, each quesadilla uses about 1/8 cup

Spread 1/8 cup pesto on tortilla, sprinkle with 2 oz. cheese, top with second tortilla and grill both sides

Mango - Corn Salsa

2 parts Mango, diced

2 parts Avocado, diced

2 parts unsalted corn kernals

1/4 part roasted, marinated red peppers chopped into strips 1" x 1/8"

1/2 part chopped fresh cilantro

Fresh lime juice to taste

Old School Meat and Mushroom Lasagna

This is the real deal... no eggplant, no tofu.. just old fashioned lasagna so hearty it's hard to be hungry enough for seconds!  I vary the recipe each time depending on whether I want it more cheesy, meaty etc.... you can also increase the ricotta to give it more density. . . or increase the meat and cheese ingredients if you have a super deep pan and want more layers.

Ingredients:

• 1 lb lasagna noodles
• Extra Virgin Olive Oil
• 1 Onion, diced
• 6 Garlic cloves, minced
• 1 bay leaf
• 1 1/2 lbs ground beef
• 1 lb ground hot or mild Italian sausage (I use Boulder sausage company for this)
• 1.5 lb sliced crimini  mushrooms
• 1 TB fennel seeds
• 1/2 TB red pepper flakes
• 1.25 tsp brown sugar
• 1/2 TB dried oregano (make sure it hasn't been in your cabinet more than 12 months)
• 1 (6 oz) can tomato paste
• Salt/Pepper
• 2 lb ricotta cheese **
• 3/4 cup fresh grated Parmigiano-Reggiano **
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh basil
• 2 eggs, slightly beaten
• 2 lbs shredded mozzarella cheese (or more if you like it cheesy)
• 5 cups Marinara Sauce (see below) - or use jarred for speed but it's not as good
• Additional Parmigiano-Reggiano for serving

*Variation:  Sometimes I add a layer of spinach one of the ricotta layers.

Method:

Noodles: Fill a large pasta pot with water and place over high heat. Add sea salt and bring to a boil. Cook the lasagna noodles for only 8 minutes; they should still be somewhat firm, as they will continue to cook when you bake the lasagna. Drain the noodles in a colander and rinse them quickly under cool water to stop the cooking process. Drizzle some olive oil so the sheets don't stick together, the set aside.  Now, if you want to cheat - you can use those no-cook noodles - they aren't as good, but they do work.

Meat Mixture: Heat a large skillet over medium heat and drizzle with {about 3 TB} of olive oil. Saute the onion, garlic and bay leaf for a couple of minutes, until the onions are translucent and smell sweet. Add the ground beef and pork, stirring to break it up, and cook until the meat is throroughly browned and very broken-up, about 10-15 minutes.  I chop the sausage into small cubes prior to cooking so that it breaks easier in the pan. Drain off the excess fat. Combine the fennel seeds, red pepper flakes, brown sugar and dried oregano in a spice mill or a coffee grinder, blend until powdery, and sprinkle on the browned meat. Stir in the tomato paste until well blended; season with salt & pepper. Take the pan off the heat.  In a separate pan take a small amount of butter, olive oil and splash of wine (white is preferred), saute mushrooms until they begin to release fluid.  Set aside.

Ricotta Mixture: In a large bowl, combine the ricotta and Parmigiano cheeses. Fold in the parsley, basil and eggs, season with salt and pepper, and mix well.

** Tip:  Depending on your size and depth of lasagna pan - you may want to increase this ricotta mixture.  It's important that each layer has an even distribution of filling or cheese in order to ensure every bite is rich and flavorful.  Sometimes I add a 3rd container of ricotta and increase the herbs by another 1/4 cup and add an egg.  

Preheat the oven to 350.

The Layering:

Start by ladling enough sauce into the dish to cover the bottom to prevent the lasagna from sticking.

Layer 1 -- the noodles: slightly overlap 4 lasagna noodles lenghtwise so they completely cover the bottom with no gaps. Take 2 lasagna noodles and line the short ends of the pan, they will act as a wall to give the lasagna support when you cut it.

Layer 2 -- the meat: spread half the meat mixture on top of the noodles with a spatula.  Add all the mushrooms to fill the gaps in the meat layer.

Layer 3 -- the cheese: spread half the ricotta cheese mixture over the meat, smooth out with a spatula, and then sprinkle at least one (possibly two) fistfuls of the shredded mozzarella evenly over the ricotta mixture so it completely covers the ricotta.

Layer 4 -- the sauce: top with a full ladle of tomato sauce, about 1+ cup; smooth it out with a spatula. Repeat layers 1 through 4. Finish with a final layer of noodles, tomato sauce and the remaining mozarella. Then grate more parmesan cheese on top of the layer of mozarella.  Season with pepper.  Prior to placing in the oven, tap the pan lightly on the counter to force out any air bubbles and to compress the layers.

Bake for 1 1/2 hours, until golden and bubbling. If cheese browns too quickly tent it with aluminum foil while cooking but don't seal.  Allow the lasagna to sit for 20 minutes. Pass the extra tomato sauce and grated Parmigiano around the table when serving.  Don't forget a great glass of red wine!!

MARINARA SAUCE (If you want to make it from scratch....:)

Makes 5 cups

Time: 1 hour

Extra Virgin Olive Oil

1 onion, diced

2 garlic cloves, minced

2 (28 oz) cans of whole tomatoes

5 fresh basil leaves, cut in fine ribbons

2 TB chopped fresh flat-leaf parsley

2 bay leaves

pinch of red pepper flakes

1/2 tsp of sugar

salt/pepper

In a large pot over medium heat, heat {about 3 TB} of olive oil until hot. Add the onion and garlic and saute for 5 minutes, or until the onions begin to appear translucent. Hand-crush the tomatoes and add them, along with their liquid, to the pot. Toss in the herbs, red pepper flakes and sugar; season with salt & pepper. Lower the heat and simmer for 45 minutes, uncovered. Stir occasionally. Remove bay leaves before serving.

Zesty Chipotle Potato Salad

I love using chipotle chiles in just about anything.  The adobo sauce in the can has fantastic flavor and can be used to spice up any traditional meal.  This potato salad will get noticed from the plain-jane varieties at the next BBQ!

Ingredients:

• 1.5 cups mayonnaise
• 1/4 cup dijon mustard
• 3 tablespoons fresh lime juice
• 3 tablespoons chipotle / adobo puree
• 1 large ripe tomato, seeded and diced
• 1/2 cup chopped cilantro leaves
• 4 scallions, chopped, (complete both white and green parts)
• 1 medium red onion, thinly sliced
• 1/2 teaspoon cayenne pepper
• 4-6 garlic cloves, finely chopped/minced
• Salt and freshly cracked pepper
• 16-20 New or Yukon Gold potatoes (about 4 -5 lbs) well-cooked, drained and cubed 1/2 inch thick

Combine all the ingredients (except the potatoes) in a medium bowl and season with salt and pepper (to taste)  Place warm potatoes in a large bowl and pour the mixture over the potatoes.  Mix well.  Season again with salt and pepper to taste.

Sweet, tangy and spicy dressing that is delicious with tomatoes, avocados or Mexican style salads in addition to traditional green salads.  The amounts are approximate... adjust accordingly to your taste:

Ingredients:

• 1 Clove garlic
• 2 scallions
• 1 ripe mango, peeled and cut-up
• 1 habanero chile, seeded
• 2-4 tablespoons fresh lime or lemon juice
• 2 tablespoons honey (or more to taste)
• 3-6 tablespoons olive or coconut oil
• 1/4 cup cilantro, fresh
• 1-2 tablespoons mint leaf, fresh

Put all (except salt) into a food processor (adding a bit more oil, juice or water to get the right consistency.  Play with ingredients to perfect to your taste.  This also makes a nice glaze for grilling chicken if you keep the consistency thick.

This sounds so good - It was worth the post. My friend Caron Golden - a food, grocery and restaurant critic in San Diego shared this with me.

She also has a fabulous blog worth checking out called www.sandiegofoodstuff.com!

From Kitty Morse's Cooking at the Casbah.

Sea salt, lemons, sterilized qt.jars.

Slice off tips of lemons.

Cut vertically 3/4 down, turn over & cut 3/4 down 90 degrees from cut on other side.

Stuff each cut w/salt.

Place in jar and keep doing w/lemons, squishing down until there's no more room and juice covers lemons.

Then screw on top.

Leave on counter for at least 4 weeks, adding more lemons as the ones in jar collapse.

Meatloaf isn't sexy... but if you're going to make it... make it good! This recipe uses the traditional 3 meat blend but also includes lightly sauteed vegetables... you can also roast them quickly in the oven if you want a touch of that roasted flavor.

Meatloaf - Ingredient List:

• 3 tablespoons olive oil

• 1 large zucchini, finely diced

• 1 red bell pepper, finely diced

• 1/2 serrano pepper, finely diced

• 1 yellow pepper, finely diced

• 1 yellow onion, finely diced

• Salt and freshly ground black pepper

• 6 cloves garlic, finely chopped

• 1/4 teaspoon red pepper flakes

• 2 large eggs, lightly beaten

• 2 tablespoons finely chopped fresh thyme leaves

• 1/2 cup chopped fresh parsley leaves

• 1/2 pound ground pork

• 1/2 pound ground veal

• 1 pound ground beef chuck (good quality)

• 1 cup panko (Japanese) bread crumbs - or your own crumbs

• 1/2 cup freshly grated Romano

• 1 1/2 cups ketchup, (separate for 2 uses)

• 1 cup plus 2 tablespoons good quality balsamic vinegar

Directions

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds (no longer or garlic will burn). Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.

Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10-15 minutes before slicing.

On a cold day... with a hand-pressed margarita - these are great!  Enjoy...

Chicken

I like to brine a whole chicken first...click here for recipe

Then cook it on the Big Green Egg...http://laurasbestrecipes.com/2009/04/25/butterflied-chicken-big-green-egg/

The chicken comes out absolutely delicious and the breast meat is extremely juicy.  If you are short on time you can buy a rotisserie chicken at the store.  But use it quickly so it is still warm.  I think rotisserie birds get "gummy" when they are refrigerated.

Tangy Roasted Tomatillo Chile Salsa:

Ingredients

• 1 pound tomatillos, husked

• 1 white onion, peeled and quartered

• 6 garlic cloves

• 2 jalapenos

• 2 teaspoons freshly ground cumin (best if you grind seeds in a mill)

• 1 teaspoon salt

• 3/4 cup chopped cilantro leaves

• 1 lime, juiced

Enchiladas:

• Extra-virgin olive oil

• 1/2 medium onion, diced

• 5 garlic cloves, chopped

• 1 1/2 teaspoon ground cumin (it's best if you toast and mill whole cumin seeds)

• 1/4 cup all-purpose flour

• 2 cups chicken stock, (yours or Organic - but not low sodium)

• Chopped cilantro leaves (lots)

• 1 high-quality (i.e. whole foods) deli roasted chicken (about 3 pounds), boned, meat shredded (this is a great trick that makes the chicken really moist and saves time) - or a home roasted chicken (see my favorite technique below)

• Salt

• Freshly ground black pepper

• 10 large (but not burrito size) flour tortillas (fresh and locally made is best - check Whole Foods)

• 3/4 pound Monterey Jack cheese, shredded

• 2 cups sour cream

• Chopped tomatoes and cilantro leaves, for garnish

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.

Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.  I also swirl some adobo saurce from a can of chipotles into sour cream and use that as a garnish.

This is another favorite cold weather recipe... it's fun to play with the quantities and taste as you go....

Ingredients

• 3 dried ancho peppers, stemmed and seeded

• 2 tablespoons dried oregano

• 2 tablespoons sweet paprika

• 2 tablespoons whole coriander

• 1 tablespoon cumin seed

• 1 tablespoon chili powder

• 3 tablespoons extra-virgin olive oil

• 2 onions, chopped

• 2 or 3 beef marrow bones to flavor stock

• 3.5 pounds beef chuck, cut into 1/2-inch cubes

• Seasalt and freshly ground black pepper

• 6 cloves garlic, chopped

• 1 canned chipotle chile, chopped

• 1 jalapeno pepper, chopped

• 2 (28-ounce) cans whole tomatoes, hand crushed

• 1 cinnamon stick

• 1 teaspoon sugar

• 2 tablespoons masa harina (possibly more to thicken)

• 1/2 tablet Mexican chocolate (about 1 1/2 ounces)

• Grated queso fresco, for garnish

• Cilantro leaves, for garnish

• Lime wedges, for garnish

(or swirl the adobo sauce from canned chipotle chilis into sour cream for garnish)

Directions:

CRITICAL STEP: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. You'll love warming spices - really brings out the flavors...

Heat a large heavy bottomed casserole or Dutch Oven over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add beef marrow bones....Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Remove marrow bones.

Serve with the queso fresco (Mexican cheese in good grocery stores), cilantro, and lime for garnish.

Oh and lots of beer!!