Recently in Comfort Food

In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais.  For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast.  During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais.  Both books are terrific, but I really enjoy Morning Food because it brings back memories of her legendary breakfasts at the Cafe.  

Although Margaret has sinced moved on from Cafe Beaujolais... the restaurant is still in operation and continues to receive rave reviews.

Visit Margaret's Website for a Personalized Copy of Morning Food

makes 1 8-inch square pan

Ingredients

Step 1:  Soak the porcini in hot water to cover for about 30 minutes.  Drain, reserving the liquid, and chop the mushrooms fine.  Strain the liquid through a coffee filter or several layers of cheesecloth to remove any grit.  Reserve 1/2 cup.

Step 2: Beat together the eggs, half-and-half, porcini liquid, salt and pepper until well blended.  Adjust for seasoning.  Place bread cubes in a large bowl and pour the egg mixture over it.  Stir and let sit for 30 minutes.... stir occasionally.

Step 3: r Place half the bread cubes on the bottom of a lightly buttered 8-inch square pan.  Layer over this all the basil and dill, all of the artichoke hearts, half the prosciutto, half the porcini, half the fontina, and half the goat cheese.  Cover with the other half of the bread cubes, and layer on the remaining ingredients in the same sequence.  Sprinkle with the grated Parmigiano-Reggiano cheese and pour any remaining custard over the top.

Step 4: Bake at 350 degrees for 1 hour, uncovered.  If the top starts to brown too much - cover with foil.  Let rest about 10 minutes before serving.

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs

serves 8

For the leeks

For the béchamel

For the bread crumbs

For the pasta

Step 1: To braise the leeks – Heat a large non-stick skillet over medium-high heat. Add the olive oil and leeks. Toss well and sauté for 5 to 6 minutes until leeks have wilted and just begin to take on a golden color, tossing from time to time. Add the garlic, chili pepper flakes, salt, black pepper and wine. Quickly toss, reduce heat to medium-low and cover pan. Braise leeks for 25 minutes until very tender and all the juices have evaporated (if there is still some liquid in the pan after braising the leeks for 25 minutes, sauté at high heat for 1 to 2 minutes until all juices have evaporated). Transfer to a bowl and set aside.

Step 2: To make the béchamel – Place the butter in a heavy-bottomed saucepan over medium-high heat. As soon as the butter is melted, whisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly whisk in the warm milk and cream. While constantly whisking, bring back to a boil. As soon as it reaches boiling point, lower the heat to medium and simmer for 6 to 8 minutes until the béchamel has slightly thickened, still whisking constantly. Add the nutmeg, salt, pepper and grated cheese. Whisk until the cheese has melted and remove from heat.

Step 3: Place the breadcrumbs and parmesan in a small bowl. Drizzle with the olive oil and mix well. Set aside.
Pre-heat oven to 375°F.

Step 4: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook the pasta about 2 minutes less than the package instructions so that it’s not cooked all the way through (see picture below). Drain well and transfer to a large bowl. Add the leeks and béchamel to the pasta and stir until well blended. Transfer to the prepared baking dish. Sprinkle with the breadcrumbs and bake for 15 to 20 minutes until bubbly on the sides and golden. Remove from oven and heat the broiler on high. Place the mac & cheese under the broiler for a few seconds to brown the breadcrumbs. Remove from oven and let cool for 5 to 10 minutes before serving.

Cook’s note: The mac & cheese is best eaten as soon as it’s made. Reheating will make it stodgy. The braised leeks can be prepared up to 1 day ahead and refrigerated. The béchamel can be prepared up to 3 days ahead and refrigerated. Gently reheat it over medium-low heat and thin with a little milk before using in the recipe. Boil the pasta, assemble and bake the mac & cheese just before serving.

For step by step photos and directions, please visit Viviane's website 

Cheese Fondue with Chipotle and Tequila

Recipe and photo reprinted with permission by Viviane Banquet Farre

Thoughts From Viviane: 

When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it - its unusual flavor pairs beautifully with so many foods!

Here I've created a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It's so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he'd inhaled it!

I recommend either a Reposado Tequila or Mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don't stop there - try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

For a head-spinning selection of tequilas, visit Doug's website. (And no, he hasn't paid me to say this and hasn't given me freebies either - this is just my own honest-to-goodness opinion!)

Say cheese and take a bite!

makes approximately 2 cups (4 servings)

1 1/2 tablespoons cornstarch
1/4 cup Reposado Tequila or Mezcal
1 cup dry white wine
8 oz Monterey Jack cheese - coarsely grated
12 oz aged Fontina cheese - coarsely grated
2 to 3 teaspoons chipotle in spicy adobo sauce, to taste - puréed
1/4 teaspoon sea salt

1 sourdough or whole wheat baguette - cut in 1/2" cubes

Step 1:  Place the cornstarch and the Tequila in a small bowl. Set aside.

Step 2:  Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.

Step 3: : Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

Whenever it snows in Colorado, I get the craving to make chili.  Doesn't matter whether it's a traditional red chile, Texas style... New Mexico pork green chile - it's all good.  Last night we received 10 inches of new fresh powder... so I broke out my new All-Clad slow cooker and made this variation of red chili.  The inclusion of peanut butter was recommended by my friend and incredible chef, David Wells.  I know... it sounded strange to me too.  But, it adds a wonderful woodsy flavor to the chili. You can use canola oil if you're concerned about the fat content in the bacon.  However, the bacon adds a really nice flavor.  Use good quality, nitrate-free bacon.

All-Clad . . . All the Time!

Recently, All-Clad graciously sent me one piece of their new d5 stainless pans to test drive.  They encouraged me to use the pan and provide honest feedback.  I agreed.  Odds were in their favor that I would write a nice review.... Disclaimer: I am a card-carrying All-Clad fanatic.  Their products are terrific and I've been using their stainless steel pans for about 17 years.  Let's face it, there are less expensive pots and pans on the market... but they just don't work as well and I find you end up replacing them.  So, when I got serious about cooking . . . I invested in serious pans that will last a lifetime.

I doubted they could really improve upon the performance of their classic stainless line.  It conducts heat nicely, is dishwasher friendly and always sparkles after easy clean-up.  Boy, was I surprised by the improvement from the 3-ply design I have to the new redesigned 5-ply stainless line (hence the name d5).  

They graciously sent me a 6-quart saute pan that is absolutely the best pan I've ever had!!  The pan has a very prominent place in the kitchen as I've used it almost every day since it arrived. The new d5 technology conducts heat so evenly across the bottom of the pan, even cubes of meat that are pushed off to the side -away from the burner brown evenly!  In fact, it's probably as close as you can get to the heat performance of copper without paying the high price tag of copper.  Newly redesigned handles are much easier to maneuver the pan - especially one so large and heavy.

The 6-quart size is absolutely ideal for so many meals.  It has such a large surface area. I used it throughout the holidays  . . . breakfast . . . lunch . . . and dinner.

All-Clad is very clever . . . they know that once you have a piece of this cookware in your home . . . the full fledged addiction will set in.  Now, I can't wait to add more pieces of this line to my ever growing All-Clad collection.  Bottom line... they've done it again.....

I. Heart. All-Clad.

If you are interested in checking All-Clad's d5 line, it is available exclusively at Williams-Sonoma.

Smoky Red Chili - Ingredients:

• 5 slices of bacon (chopped and crispy)
• 4 pounds beef chuck roast (trimmed of fat and cut into 3/4 inch cubes)
• 1.5 onions (chopped)
• 3 green jalapeno chiles (seeded, stemmed and minced)
• 1 red jalapeno chile (seeded, stemmed and minced)
• 2 tablespoons dark red (hot) chile powder (I order mine online from New Mexico)
• 2 tablespoons cumin (warmed in a pan, milled fresh from whole cumin seeds)
• 6 garlic cloves, minced
• 1 (28 oz) can of crushed tomatoes
• 6 (small) corn tortillas, torn into small squares
• 4 cups Organic chicken broth
• 4 chipotle chiles in adobo sauce, chopped
• 2 teaspoons sugar
• 2 cans pinto beans
• 3 tablespoons fresh oregano, chopped
• 1 cinnamon stick
• 1 dried red chile pod (warmed then milled)
• 1 tablespoon creamy peanut butter
• 1 tablespoon Mexican chocolate
• 1/4 cup fresh cilantro, minced
• fresh lime juice
• grated queso fresco
• sour cream, for garnish

Cook the bacon in a large skillet until crisp.  Chop and add to the bottom of the slow cooker.  Drain bacon fat/oil from the skillet and set aside.

Pat beef dry with paper towels, then season with salt and pepper.  Add 2 tablespoons of the bacon oil to the skillet and heat over med-high heat until just smoking. Brown half of the beef, then add to the slow cooker.  Repeat this process with the remainder of the beef. You want that nice slightly burned brown bits at the bottom of the pan... not too burnt but just enough to add a nice rich flavor to the chili base. And it's VERY IMPORTANT that you don't crowd too much of the beef into the pan or it won't brown... it will steam... so make sure there is plenty of room between beef chunks.

Add 2 more tablespoons of the bacon oil or butter to the same skillet and add onion, jalapenos, chili powders, cumin and salt.  Cook until they soften (about 5 minutes) Stir in the garlic and cook for 30 seconds... Then add the tomatoes.  Blend well and simmer, scraping up any brown bits from the bottom of the skillet.  Pour into slow cooker.  Add milled chile pod.

Place tortillas and chicken broth in a pan and heat until mushy.  Place in blender or food processor and blend until pureed.  Stir into slow cooker.  This will thicken the chili and add a nice corn flavor.

Add chipotle, peanut butter, chocolate and cinnamon to the chili... blend well.  Cover and cook until the meat is tender (this may vary depending upon your slow cooker) I cook on low for about 8-9 hours.  During the last 2 hours, stir in the beans and fresh oregano.  To serve, stir in some fresh cilantro and lime juice.  Garnish with freshly grated cheese and or sour cream.  For an extra kick, swirl a little adobo sauce from the chipotles in with the sour cream.

Creamy Wild Mushroom Soup
Recipe and photos by

The Albion River Inn
Mendocino Coast, California

www.albionriverinn.com

That is the view from my favorite table at the Albion River Inn on the spectacular coast of Mendocino.  Need I say more?  I'll give you a moment to enjoy the view . . .

Whenever I return home to Mendocino, I have some rituals that I simply must do.  .  .

1. Must drink Navarro and Golden Eye wines. 
2. Must eat fresh sourdough bread. 
3. Must have seafood chowder in town. 

And, all of those items are just for lunch :-) 

And... Must have dinner at The Albion River Inn.  Those are some of my homecoming "must do's."

The Albion is located right on the ocean and is both a wonderful inn with seaside rooms as well as an outstanding restaurant.  I will say aside from the award-winning culinary delights, I have a sentimental attachment to the Inn as it's owned by a family of a very close friend of mine.  And most of my high school friends worked there at some point.  One of them, Chef Stephen Smith, is now the Executive Chef and has developed incredible menus for the Albion.

I have a few favorite dishes that are also on that "Must do" list.  This soup is one of them.  In fact, any soup they make is wonderful.  If you ever are fortunate enough to visit the Mendocino Coast - please add the Albion River Inn to your "must do's" and I promise you'll thank me for the recommendation!

Roasted Garlic Bulbs: Cut tops off garlic bulbs so cloves are exposed, place in oven proof dish and drizzle with olive oil. Roast at 400 ° for 20-25 minutes or until light brown & tender.  Set aside until cool enough to handle then remove cloves from skins by squeezing or peeling.

METHOD: 

Step 1:  Squeeze most the liquid out of the Porcini Mushrooms. Set aside and strain the liquid and reserve.

Step 2:  In a thick-bottomed soup pot heat olive oil until hot. Add the onion, leek, fennel, carrot, and Shiitake & Porcini mushrooms. Stir, reduce heat to medium-low, cover and “sweat” for 10 minutes, stirring occasionally.

Step 3:  Uncover and add sherry wine and peeled roasted garlic cloves. Increase heat to medium-high. Cook uncovered until almost dry, about 4 to 5 minutes. Add stock or water, reserved Porcini mushroom liquid, white truffle oil, and half & half, and bring to a boil. Reduce heat and simmer for 45 minutes.

Step 4:  When all ingredients are tender, add the basil. Purée with a hand-held blender until smooth. Add salt and pepper to taste. If using a food processor, or blender, add small amounts of soup, cover food processor or blender top with a thick towel, and pulse several times before turning on high so hot soup won’t splash out. 

Serve this savory and full flavored soup garnished with croutons & chopped parsley or basil, soup hot crusty bread and a fresh green salad.    

Smoked Chipotle Citrus Pulled Pork

It's summertime . . . a season dedicated to great slow smoked meats and ice cold beer!  Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale.  If you've been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill.  It's one of the best investments I've made in my culinary world.  And when I smoke pork, it's always in the Egg.  However, this recipe can also be made in an oven, regular grill or even a slow cooker or CrockPot.  But in my house, the Egg reigns supreme!

When you want succulent and sweet pork for your sandwiches, I always recommend buying a bone-in pork butt.  In my opinion, any meat that is still attached to the bone will end up having more flavor than the boneless variety.  This includes pork chops too.  So find a good quality pork butt at your local butcher.

When you decide to smoke anything, expect to invest the proper time into properly marinading and then of course slow cooking the meat.  This isn't fast.... but it's easy and the pork will be packed with so much flavor that it's well worth your time.  Pork can be so flavorful in its own right, I consider a rub or marinade optional.  Sometimes, I just season it with a bit of salt and pepper the night before and that's all it needs.  If you want a slight southwestern flavor, then consider the following marinade prior to smoking.

Ingredients:

• 6-8 pound bone-in pork butt
• Sea salt
• Freshly cracked pepper

Chipotle Chile Marinade:

• Juice from 1 orange, freshly squeezed
• Juice from 1 Meyer lemon, freshly squeezed
• 1 TBSP orange zest
• 1 TBSP brown sugar
• 1 TBSP honey
• 1 heaping TBSP canned chipotle adobo sauce
• 2 chipotle peppers
• 4 garlic cloves
• 1/2 serrano chile
• 1 shallot
• 2 TBSP fresh cilantro, chopped

Method:

Combine all marinade ingredients in a food processor and blend until just combined.  Place pork in a roasting pan, fat side down and baste with marinade.  Place in refrigerator for 1-4 hours.

Remove pork from refrigerator and allow to sit at room temperature for 40 minutes.  Prepare your Big Green Egg, charcoal or gas grill so that it is preheated to 250 degrees.  Place pork shoulder on a v-rack in a roasting pan with the fat side up.  Baste again with the marinade and season generously with coarse sea salt and freshly cracked pepper.

Place on grill in Big Green Egg and allow to cook at 250 degrees for approximately 7-9 hours.  Do not open the Egg while grilling until you've passed about 8 hours of smoking.  This will affect the temperature of the Egg.  After 7+ hours, start checking the pork temperature every 45 minutes until temperature reaches about 180 degrees.  Remove from heat and allow the pork to "rest" for at least 40 minutes. It's best if you wrap the pork tightly in aluminum foil.  The meat will keep cooking internally but the juices will have a chance to settle in.  For fall off the bone, pulled pork you want to reach an internal temperature of 185+

Use two forks to pull apart pork.  Serve with your favorite BBQ sauce on sandwich rolls.

Ingredients:

• 3 slices, thick sliced smoked bacon
• 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
• 4 tablespoons flour
• 2 cups half and half (or 1.5 cups of milk)
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon adobo sauce from canned chipotle chiles (*optional)
• 1/2 teaspoon ancho chile powder (*optional)
• 2 cups grated Parmigiano-Reggiano
• 1 pound elbow macaroni or cavatappi
• 3/4 teaspoon minced garlic
• 4 ounces grated extra sharp Vermont cheddar cheese
• 4 ounces grated fontina cheese
• 4 ounces grated gruyere cheese
• 1/4 cup fresh sourdough bread crumbs

Method:

Place bacon on baking rack in 400 degree oven.. bake for 15+ minutes or until bacon is crisp.  Remove from oven and place on paper towels to remove excess grease.  After it cools crumple it into bits and set aside.  Adjust oven temp down to 350 degrees.

In a saucepan slowly melt 4 tablespoons of the butter over low heat. Add flour and stir with butter to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Cook until just thickened, about 4 to 5 minutes, stirring frequently.  Don't cook too long or it will get gluey. Remove from the heat, season with the salt, pepper, adobo and about half of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the cheese sauce and bacon bits and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine about 4 ounces of the remaining parmesan cheese (you should still have some parmesan left for the topping), cheddar, fontina and gruyere cheeses. Toss to combine.

Layering macaroni:  Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses then add another third of the macaroni and another third of the cheese mixture to create layers that will melt well. Repeat with the remaining macaroni and cheese mixture. In a food processor, blend sourdough bread to create crumbs.  In a small bowl combine the sourdough bread crumbs and remaining parmesan and ancho powder. Sprinkle over the top of the macaroni and cheese.  (You may also add sliced heirloom tomatoes to top of macaroni before adding bread crumbs and parmesan) Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is lightly golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

Grandma Dave's Latin Spiced, Marinaded and Slow-Cooked Ribs

Ingredients:

• Baby Backs or St. Louis Style Spare Ribs (Two full slabs)
• Olive oil - ¼ cup
• Latin Spice blend - ¼ to ½ Jar WES Latin Blend
• Honey -2 Tablespoons
• Garlic finely chopped -3 cloves
• Kosher Salt -1 Tablespoon
• Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!)

Method:

1. Rinse and dry baby backs and set aside
2. Mix Olive oil with Latin Blend, Honey, Garlic and salt
3. Let ribs marinate in the refrigerator for 2 hours
4. Pre-heat your Big Green Egg Slow-cooker)

1. After marinading... Fire up the grill and roll ribs around to develop color and flavor.  This will give the ribs that slightly grilled flavor.

1. Place ribs in rib rack in center of Big Green Egg
2. Cook in the Egg for 3-4 hours - or until meat recedes from the bone.  You may test one by cutting off a rib on the end until it the meat appears to be falling off the bone.
3. Remove from Egg, cut ribs off of slab and slather in Grandma Dave's Orange Chipotle BBQ sauce.  Place in baking dish that can handle the heat of the egg.  Return to egg until sauce begins carmelizing on the ribs... but not too long.  The sauce should always go on at the end so it doesn't get too burned on the ribs.

About Grandma Dave and Wholearth Spices . . .

The absolute FINEST spices on the market! Wholearth Spice Blends are organic hand-crafted  spice blends to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.

Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.

To order spices and marinades visit www.grandmadave.com

Recipe and Photo by Chef David Wells

www.grandmadave.com

When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle.  The expectation that it isn't just good, but exceptional goes with the territory.  Several of my high school friends went on to become very accomplished chefs.  It's not surprising as growing up in the wine country and by the sea can be very inspirational.  One of those chefs also happens to be one of my favorite people from my time in Mendocino . . . David Wells.  He grew up in one of the best kitchens on the coast and in my opinion was destined to be the incredible chef and person he is today.  In addition to guiding the menus of 4-star restaurants, David has also cooked for many celebrities and leading corporations in California.  And in recent years, he started his own company - Wholearth Spice Co. which makes the highest quality marinades and spices on the market (www.wholearthspice.com.)  Needless to say, when I asked him to share his favorite technique for Seafood Chowder, I knew I would get a highly qualified recipe!  I know that this method will not disappoint my fellow chowder snobs . . .  Bon Appetite!

Prep time: 1 hour + or -

Cooking time: 1.5 hours

Ingredients:

• 1 pound apple smoked bacon diced
• ½ cup flour+ or -
• 1 bulb finely chopped garlic
• 1 medium yellow Onion, finely chopped
• 2 medium, carrots, peeled and small diced
• 3 stalks celery, small diced
• 1 bunch scallions, finely chopped, using white part only
• 2 tablespoons Italian Spice Blend*
• 2 cups (16 oz) pale dry sherry
• 2 cups (16 oz) clam juice or halibut stock
• 2 medium Russet Potatoes, peeled and small diced
• 8 ounce medium size prawns, peeled, de-veined and small diced
• 8 ounces Sea Scallops, hinge removed and small diced
• 8 ounces clam meat
• 8 ounces Halibut, Snapper or white fish, small diced
• 3 tablespoons parsley, finely chopped
• 1 tablespoon tarragon, finely chopped
• 2 tablespoons chives, finely chopped
• 3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
• Sea salt  to taste
• *We recommend Wholearth Spice Italy blend for best results

Method:

1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving

Ingredients:

• 3 egg yolks (organic, natural raised)
• 5-6 Tablespoons butter (3/4 stick) per egg yolk
• juice of about 2 big fresh lemons, plus add some zest, pinch sugar (dont ask why, it just tastes better)
• salt to taste
• Few drops of Tabasco
• Few drops of Worcester Sauce

In a bowl or top of a double broiler over simmering water (do not allow it to boil just hot and simmering), whisk all until very light and frothy, then start whisking in melted butter  until it comes up very thick and creamy, add a small splash of cold water and keep whisking, adjust seasonings, add some fresh cracked pepper and keep warm in bain marie.  It is best to serve it immediately upon making the sauce.  The following video is helpful to see the technique.  Also you can see how you can use a bowl and pan to create a make-shift double broiler.

http://www.youtube.com/watch?v=aGw_gs8UaeI&feature=related

If the sauce "breaks" then just lightly blend with a hand held mixer.  Clarified butter isn't necessary unless you are making large quantities of the sauce.  However, if you would like to clarify the butter, see the tip below:

http://www.youtube.com/watch?v=e1Xq2yeMgd8

You may add fresh chopped parsley or tarragon to season.

Mushroom Barley Soup

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

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

I've been making this soup for years, just grabbing items in the refrigerator as they inspired me. It was only when I made a batch for a friend who had just had a baby and then she requested the recipe that I finally wrote something up. It's still subject to what I may have on hand but that's the beauty of soup, isn't it. Usually, I use a combination of fresh shitake and crimini mushrooms as well as Swiss chard or kale. Today, I had several shitakes but I also decided to use a package each of the brown and white beech mushrooms and the maitake.

The beech mushrooms, known in Japan as Buna shimeji (brown) and Bunapi™ (white), are stunningly beautiful. They have little fragrance and pose elegantly from the large base they cluster on.

The brown beech are widely considered the most "gourmet" of the oyster-style mushrooms. Both beech varieties (in the wild they grow on wood, often beech trees -- hence the name) are a little sweet, a little nutty and perfect for soups, sauces and stir frying.

Maitaki mushrooms are much more "fungus-y." They look like something right out of a deep dark chilly forest.

And, in fact, in nature they're found on dead or dying deciduous trees in northern temperate forests. These mushrooms have the robust, earthy smell and flavor you'd expect from a fleshy brown fungus. Stir-fry them, saute them, bake them or use them for tempura. I'll play around with them some more later, but they seemed like a good addition to the soup today.

Now, many people like to use the dried shitakes found in Asian markets. I always have a bag on hand, but I love using them fresh. These were so plump and large, they called out to me at Mitsuwa. Here are the last of the bunch, along with pearl barley and a head of garlic also being used in today's soup.

Now to the soup.  I like to add beef, in the form of boneless short ribs, to it, which means I also use beef stock as the base. But the beef is, of course, optional. You could add chicken or turkey or just keep it vegetarian, adding a soup stock most appropriate to what you're doing. There's no real need to add the greens, but I like to. Certainly other root vegetables would work here as well. My basics are carrots and onions but parsnips and/or turnips would add a nice sweetness to the soup. And, note, with these mushrooms, I sliced the shitakes but the others I simply separated from one another.

Mushroom Barley Soup

Ingredients

• 2 cups of mushrooms, sliced
• 2 large carrots, grated
• 1 large onion, chopped
• 2 cloves of minced garlic
• 3/4 cup of pearl barley
• 3 cups or so of Swiss chard or kale
• Olive oil
• Salt
• Pepper
• 1 quart of beef stock (if using meat, otherwise you can use chicken or vegetable stock)
• A couple of splashes of good dry sherry or cognac
• Optional: one pound of boneless beef short ribs, cut into cubes

Okay, get out a large stock pot. If you're using the beef, heat the pot, add enough oil to cover the bottom, let that heat for a minute till it shimmers and then add the beef. Let the pieces brown on all sides and then remove them and drain the fat from the pot.

Add a splash more olive oil and then add the onions and garlic. Sauté on low heat until the onions turn translucent and then just a little golden.

Then start adding everything else: the mushrooms, carrots and Swiss chard first, then the beef, then the pearl barley. Then add the stock. If one quart isn't enough to cover the contents, I add water, then a couple of splashes of sherry or cognac. Finally, add some salt and pepper to taste.

Stir it to mix it well. Then bring it to a boil and skim the fat. Turn down the heat to simmer and cover the pot. I let it cook a couple of hours and then adjust the salt and pepper.

It freezes really well, too.

That's it. Adjust the amounts if it doesn't look right to you. Add other ingredients you might like.

Serves 6

Confetti Green Chile Corn Muffins

Makes 12 regular muffins (or more bite-sized mini-muffins)

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 3 tbsp chile powder (mild)
• 1 cup milk
• 1 tbsp molasses
• 1.5 tsp minced orange zest
• 2 roasted New Mexico green chiles (seeded and chopped)
• 2 roasted red peppers (seeded and chopped)
• 1 ear of roasted corn (off the cob)
• 1 tbsp minced fresh Marjoram

Preheat oven to 400 degrees.

Melt the butter on low heat in a saucepan.  Lightly beat eggs.  Blend flour, cornmeal, baking powder and chile powder in a separate bowl.  In another bowl, mix milk, melted butter, eggs and molasses then fold slowly into the dry flour mixture.  Add the orange zest and marjoram. Fold in the chiles, peppers and corn.  Let the batter sit for 30 minutes.

Pour batter into a buttered muffin pan.  Bake for 12-15 minutes until muffins have risen and are firm.

Serve with green chile stew!

Chewy and Decadent Gourmet Chocolate Chunk Cookies

What is better than fresh from the oven chocolate chip or chunk cookies?  The chewier... the better.  This recipe won't disappoint you if you're looking for that ideal cookie....

Ingredients:

2 cups + 2 tbsp all-purpose flour

1/2 tsp baking soda

1/2 teaspoon salt

1 1/2 sticks of unsalted, melted butter (then cooled)

1 1/2 cups packed golden brown sugar

1 large egg

1 large egg yolk

2 tsp real vanilla extract

1/2 cup chopped pecans or walnuts (optional)

3/4 cups broken gourmet semi-sweet chocolate bars (or 2 cups commercial chocolate chips or chunks)  I prefer Michel Cluizel 72% bars (you can find a great selection at Whole Foods)

3/4 cups broken gourmet dark chocolate bars (broken into very small pieces)

Directions:

Place oven rack in the middle (or lower middle) of the oven.  Preheat oven to 325.  Line a baking sheet with parchment paper.  Combine flour, baking soda and salt in a bowl.  In a sauce pan on VERY low heat, melt the butter slowly.  Set aside and allow to cool.

In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer - medium speed (approx 2 minutes) Beat in the egg, york and vanilla until smooth.  You want to mix it long enough that the blend starts to lighten in color and looks like it's beginning to whip (about 3 minutes).

Place mixer on the lowest speed and very slowly add the flour mixture a small amount at a time... approximately 1 minute.  Do not over mix.. just do this enough to blend the flour. Pour in the chocolate chunks or chips and stir with a spoon until well-incorporated.  If using nuts, add them here and blend with a spoon. Chill the dough in the refrigerator for 10 minutes.

Take approximately 2 tablespoons of dough at a time and roll the dough into well-formed balls.  Lay them on the baking sheets about 1.5 to 2 inches apart.  Bake the cookies for 7 minutes.. then rotate the cookie sheet.  Bake another 7-12 minutes.  The edges should just barely begin to brown.  The center will look puffy.

Remove the baking sheet and let the cookies cool for 10 minutes.  Transfer to a wire rack to allow the cookies to completely cool.  Enjoy!

Friends Garr and his son Liam enjoying a fresh batch of these while these boys were at Monster Truck Jam . . . little boy heaven!

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

• Don't pack crisp and soft cookies together: the moisture from the soft cookies will seep into the crisp cookies, making them lose their delightful crunch.

• Don't overstuff your container. Your cookies may be damaged. Likewise, don't under-pack your container. The cookies should fit snugly. If you have too much space, crumple up a bit of tissue paper to fill the holes.

• Individually wrap your cookies with saran wrap to keep them moist.

• Pack your tin or container in a heavy-duty cardboard box that's large enough to allow a two- to three-inch cushion between the tin and the wall of the outside box.

• Place a layer of shipping peanuts, air-popped popcorn, or crumpled paper on the bottom of your shipping box. Set your cookie tin on this bottom layer. Then fill in the sides and top with more shipping materials.

• Seal the shipping box with heavy-duty shipping tape. Place a mailing label on the box, and you're ready to send those treats on their way.

• Readers have also recommended using coffee cans or empty Pringles containers for shipping cookies.  Another reader suggested suggested packaging them in styrofoam and chill packs.  Layer each cookie in plastic bags and then wrap in newspaper.

Please check with your post office as they will also have excellent shipping suggestions.

S'Chee - Russian Cabbage Soup

S'Chee (I've been pronouncing this "Shay" my whole life and was just corrected by a nice reader who said it's actually "Shchee") is a very traditional Russian cabbage soup.  The recipes vary and have been passed from family to family in different regions for generations.  This is the recipe my family has used for decades (and no we aren't Russian :)

Making this soup is a process and takes the better part of a day.  Plan to prepare it slowly, without pressure and enjoy the process.  You won't believe the flavor... It makes enough for about 8-10 very healthy servings.  We used to make it and freeze smaller servings to enjoy overtime.   Once you've made this, this soup will become part of your family's winter tradition too.

Ingredients, divided by steps:

3 pounds fresh beef brisket

4 pounds beef marrow bones, cracked

1 large yellow onion

3 carrots

1 parsnip

1 turnip

8 cups boiling water

3 pounds, fresh tomatoes - peeled, chopped (or 1 large can sold pack tomatoes - drained)

1.5 tablespoons of tomato paste

Herb bunch: 6 sprigs parsley, 3 leeks (white parts), 3 celery tops, 2 bay leaves, 5 sprigs of fresh dill - tie together

2 tablespoons of sea salt

1 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

3 garlic cloves, diced

1 pound sauerkraut

7 cups of shredded cabbage 

4 tablespoons sugar

3 tablespoons - fresh lemon juice

1/2 cup finely chopped fresh dill

1 pint sour cream

Preheat the oven to 500 degrees.  In a large, shallow roasting pan arrange the meat, bones and whole/peeled onion, carrots, parsnip and turnip (all in one layer in the pan.)  Roast for 20 minutes on the middle shelf of the oven, turning the meat and vegetables occasionally so they brown on all sides.  Then transfer each piece to a large soup stockpot and put remaining fat in roasting pan in a small bowl to be saved for later.

Into the roasting pan - pour the 8 cups of water.  With a metal spatula or large spoon, scrape all the remnants at the bottom of the pan and mix into the water.  Empty this mixture into the soup stockpot.  If the meat and vegetables are not covered - keep adding a bit more until they are.  Just don't add too much of this water or the soup base will be diluted.

Adjust the temperature so the kettle is cooking over a medium heat.  As it's cooking, use a slotted spoon to skim off the foam and scum that appears to rise to the surface.  This will happen for awhile... keep skimming. When the stock reaches a boil, turn the heat down to barely a simmer... don't let it boil.  Skim again and then add the tomatoes, tomato paste, herb bunch and salt.  Partially cover the stockpot and simmer very slowly for about 2 hours, skimming consistently during this time.

While the stock is simmering, use your largest frying pan... heat 5-6 tablespoons of the beef fat you reserved earlier.  Add the chopped onions, celery and carrots.  Cook them over low heat, stirring occasionally until they barely color.  Just before you remove them, add the garlic. . . You don't want to cook the garlic too long or it will burn and lose flavor.  This process will take about 15 minutes.

Wash sauerkraut in a sieve under cold water.  This will ensure the brine in the sauerkraut doesn't overwhelm the flavors in the stock.  Squeeze all the water out of the kraut -one handful at a time and chop it up. Add sauerkraut to the same frying pan with the other vegetables.  Cook thoroughly for a minute or two on medium heat - then lower the heat and blend with other vegetables.  Cook until the cabbage begins to wilt. At that point, reduce heat again and partially cover the pan.  Add a spoonful of the stock from the stockpot every 8 minutes or so to moisten the vegetables, and let them slowly braise for about 30 minutes.  Remove the pan from the heat and put it aside, partially covered.

When the soup in the stockpot has cooked for about 2 hours, with a slotted spoon - remove all the vegetables and the herb bunch and throw them away.  All of their flavor is now in the stock and they are no longer needed.  Add back to the stock - the braised cabbage and vegetables.  Stir in the sugar and lemon juice and bring the soup to a boil... then reduce the heat to a low simmer.  Cook, partially covered, for another 1.5 hours.

At this point, the S'Chee should be done. However, if you feel the stock hasn't reached it's full flavor but the brisket is tender - temporarily remove the brisket and continue cooking the stock.  The brisket should be very tender and just falling apart... just don't overcook the meat or it will lose this tenderness.

When you feel the soup is done... turn off the heat and remove all the marrow bones.  Just make sure all there isn't any marrow left sticking to the bone - all of it should be in the soup, so scrape it out if you need to and add it to the soup.  This is what gives the stock its rich flavor.  Let the soup rest awhile so that the fat will rise to the top.  Skim as much of it as you can and reheat the soup again before serving.

Pour soup into large soup plates and float a tablespoon of sour cream on each serving.  If you like to serve from a tureen, pour soup into a heated tureen first and pour the 1/4 chopped dill on the top before ladling the soup into bowls.  Serve with dark bread or pumpernickel.

This soup is so flavorful and hearty, it is a meal in itself....

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing.  It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms!  It is simple and can be a bit of "chef's delight" as each batch is a little different.  I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor.    Additionally, this should always be made on Thanksgiving and not assembled in advance.  It's best if it is done just before you intend to serve it.

This recipe is more of a guideline - as you should taste as you go to perfect the flavor to your personal; tastes.  I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.  And you can enjoy this really anytime of year - it's too good to only serve during the holidays!

Ingredients:

• 1 pound sourdough bread, cubed 1/2 inch thick
• 1 pound bulk Boulder pork sausage (or good quality)
• 1/4 stick butter (possibly more)
• 1 large yellow onion, chopped
• 3-5 large celery stalks, chopped
• 3 garlic cloves, minced
• 3/4 cup, good quality chicken stock/broth (not low sodium)
• 1/4 cup dry white wine
• 1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped - not too small
• 1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
• 1/2 - 3/4 cup fresh chopped parsley
• 2 eggs, beaten until blended

Instructions:

Place bread cubes on a large baking sheet... toast at 400 degrees until lightly brown (about 12 min)  Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.)  Drain fat... transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan.  Add the onion and celery and saute' for 1.5 minutes.  Add garlic at the very end until fragrant (about 1 min).  Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered.  Add to the bread.  Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated.  Dust with salt and pepper and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend.  Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9).  Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes.  Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

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!!

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.

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.

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.