This is a delicious pasta from Shine from Yahoo! It comes together quickly and easily.
1/4 c. olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 t. crushed red chile flakes
1# sweet Italian sausage, casing removed
1 bunch of kale, stemmed and roughly chopped
2 1/2 c. half and half
1/3 c. Parmesan, grated
Juice and zest of 1 lemon
freshly ground nutmeg, to taste
salt and pepper to taste
1# penne pasta
3 T. finely chopped parsley for garnish
Heat oil in a 6 quart saucepan over medium high heat. Add garlic, onion and red chile flakes, cook, stirring occasionally until golden brown, about 10 minutes. Add sausage and cook, using a wooden spoon to break it up into small pieces until browned, about 16-18 minutes. Add kale, season with salt and pepper. Cook until wilted, about 3 minutes. Add half and half and bring to a simmer, cook, stirring occasionally until reduced by one third, 7-8 minutes. Stir in Parmesan, lemon zest , juice and nutmeg. Season with salt and pepper and set aside, keeping warm. Bring a large pot of salted water to a boil over high heat. Add penne and cook, stirring occasionally until al dente, about 8+ minutes, depending on the brand of pasta. Reserve 1/4 cup of pasta water, drain pasta and add both to the reserved sauce. Cook for 5 more minutes. Garnish with parsley.
This is recipe is on Epicurious and it is amazing! You cut the pork tenderloin with the grain into pieces and marinate for an hour and then bake for 30 minutes. You can use the pork as is, sliced, or chopped and mixed with vegetables and noodles. This would be the ideal pork for a sandwich or in asian tacos. For a noodle recipe check this one at Epicurious.
1# pork tenderloin, cut into 1 1/2″ pieces, with the grain
2 slices of ginger
2 scallions, cut into 1″ pieces
5 T. soy sauce
1 T. sherry
1 T. sugar
1 T. hoisin sauce
Mix marinate ingredients and add pieces of pork. Marinate 1 hour. Preheat oven to 350. Put a rack over a sheet pan (lined with foil or parchment for drippings). Lay pork on rack and bake for 20 minutes at 350, turning over and basting every 1o minutes. Increase heat to 400 degrees for 10 minutes. Serve either hot or cold, cut into 1/8″ slices.
Laurie Colwin is one of my all time favorite food writers. This chicken is so moist that you will love it! This recipe takes 2 (up to 3 hours) and basting every 15 minutes but it is well worth it!
3 1/2 lb. chicken
4 potatoes, cut up
4 carrots, peeled and cut up
2 onions, chopped
2 T. butter
2 cloves garlic
thyme and rosemary
Preheat oven to 300 degrees.
Saute the vegetables in butter until tender. Season with salt and pepper. Crumble in some thyme or rosemary. Put the vegetables into a roasting pan, deglaze the pan with 6 oz. of water and scrape up any bits. Pour over vegetables. Pat the chicken dry with paper towels and stuff with garlic cloves and lemon half. Season with salt and pepper and paprika. Roast for at least 2 hours and as long as 3. Baste with pan juices every 15 minutes. When the leg jiggles freely, it is done!
This is from the uber fabulous Dogwood Cocktail Cabin in Crested Butte, CO-one of the most fun places for a drink and hors d’oeuvres! It appeared in Bon Appetit! All of the cocktails are delicious there but this is one of my favorites!
Vodka and syrup
6 medium beets (about 2.5#) scrubbed, trimmed
1 750 ml bottle of vodka
3/4 c. sugar
2 T. grated peeled ginger
Cook beets in a large saucepan of boiling water until tender( or roast in tin foil at 400) about 1 hour or more, depending on the size. Drain, let cool slightly. Peel and slice. Combine in a 1 1/2 quart jar (save vodka bottle for finished product) Cover and chill for at least 5-7 days. Strain into bowl and discard beets. Pour beet vodka into reserved bottle. Chill.
Bring sugar, ginger and 3/4 c. water to a boil in a small saucepan, stirring to dissolve the sugar. Let cool and strain into a medium jar, discard ginger. Beet vodka and ginger syrup can be made one month ahead. Keep chilled separately.
3 ounces fresh lemon juice
3 ounces fresh lime juice
12 lemon slices
For each cocktail, combine 2 ounces beet vodka, 1/2 ounces ginger syrup, 1/4 oz. lemon juice, and 1/4 oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.
This recipe comes from a blogger called Cooking Classy. I like this because it doesn’t have a lot of cream in it. In fact, I did not add any cream, just 2% milk.
1/3 c. butter
1 c. yellow onion, diced finely
1 garlic clove, minced
1/4 t. thyme
1/3 c. flour
3 cups milk (I used 2%)
2 c. chicken broth
1/2 c. heavy cream (optional)
3 c. finely chopped broccoli pieces (1/2″)
6 oz. grated sharp cheddar cheese
1 oz. freshly grated Parmesan, or more to taste
1/2 t. salt and black pepper
Melt butter in a medium saucepan over medium high heat. Add the onions and cook for 3 minutes, stirring frequently. Add in garlic, thyme and flour and cook for one minute, stirring constantly. Be sure to get the edges of the pan. While whisking, slowly pour in the milk, chicken broth and cream, if using. Cook, stirring frequently until mixture begins to bubble. Reduce heat to medium low and add broccoli pieces and cook for 8 minutes, stirring often. Turn heat off and add in cheese, stir until melted and season with salt and pepper.
This is another great recipe from the Barefoot Contessa! Be sure to combine the last third of the dough and the granola and sprinkle it on it fine bits before adding the sliced almonds! You can make this with any jam you have-I just tried it with a pear vanilla jam and it looks delicious!
2 sticks (8 oz.) unsalted butter, room temp.
3/4 c. sugar
1 t. vanilla extract
2 1/3 c. flour
1/2 t. salt
10 oz. or less good quality seedless raspberry jam, like Hero or Mamman or Stonewall Kitchen
2/3 c. granola without fruit
1/4 cup sliced almonds
powdered sugar to garnish, optional
Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.