Tuscan Grilled Chicken, Sausage & Sage Skewers

Servings: 6-8
Source: Fine Cooking September 2006
The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers.

Ingredients
2½ pounds boneless, skinless chicken thighs (about 7 or 8), trimmed of excess fat and cut in half (the pieces should be roughly equal in size; if the thighs are large, cut them in thirds or quarters)
½ cup plus 2 tablespoons Rosemary-Garlic oil (see the recipe below)
1 teaspoon chopped fresh rosemary
Kosher salt and freshly
ground black pepper

1½ pounds sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves

Rosemary-Garlic Oil

Yields 1½ cups.

1½ cups extra virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary

Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.

Directions
Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 tablespoons of the oil, the rosemary, 1 teaspoon kosher salt, and ½ teaspoon pepper.

If the grill isn’t already fired up, heat a gas grill to medium or prepare a medium hot charcoal fire. Divide the remaining ½ cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12-inch metal skewers (or wooden skewers that have been soaked in water for ½ hour).

Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about another 10 minutes.

Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.

Tomato, Fennel, and Potato Stew with Saffron

Servings: 2-3
Source: The Savory Way by Deborah Madison
You could call this a failed fisherman’s soup; it has all the elements of bouillabaisse except, of course, the fish. It was Joseph Wechsberg’s chapter on bouillabaisse from his delightful gastronomic memoir, Blue Trout and Black Truffles, that prompted this recipe. His listing of ingredients before you get to the fish-fennel, potatoes, saffron, orange, and tomato-sounded absolutely delicious on their own, strong and aromatic. And they are. The classic accompaniment to fish soups, the bold rouille (a garlic mayonnaise with the fiery addition of crushed cayenne) is equally good here.

This stew can be cooked entirely on top of the stove, or it can be started on the stove and finished in the oven. This is the kind of food that cooks beautifully in earthenware and looks wonderful served directly from the baking dish. Make this just before dinner or hours before. The flavors will merge as the stew sits, but it’s delicious both ways.

Ingredients
THE STEW

1 ½ pounds red oryellow-fleshed potatoes
2 fennel bulbs
1 pound ripe tomatoes, peeled and seeded, juice reserved or 2 cups whole canned tomatoes salt
3 to 4 tablespoons virgin olive oil
1 large leek, white part only, finely diced
1 large yellow onion, cut into wedges 1½ inch thick
2 garlic cloves, finely chopped
1 teaspoon herbes de Provence
2 to 3 pinches of saffron threads
a large strip of orange zest, about 2 inches long
2 bay leaves
1 cup dry white wine
2 tablespoons chopped parsley
12 Nicoise, Gaeta or oil-cured black olives, pitted

THE ROUILLE

3 to 5 garlic cloves
½ teaspoon coarse salt
1 to 2 teaspoons ground red chili or cayenne pepper
1 egg yolk, at room temperature
½ cup light olive oil
virgin olive oil

Directions
Peel the potatoes and slice them lengthwise into quarters or, if large, into sixths. Trim the fennel, remove the outer leaves if they’re scarred, and cut into wedges ½ inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces.

Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water.

While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest, and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes; then add the wine. Let it reduce by approximately half, then add the tomatoes and their juices, the potatoes, fennel, half the parsley, and the olives. Pour in enough of the reserved potato water to cover, bring to a boil, and lower the heat. the stew aside and finish it later, either in the oven or

At this point you can set the stew aside and finish it later, either in the oven or on cook top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking, in the oven, preheat it to 375ºF, cover loosely, and bake for about 1 hour or until done. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise or the rouille below

The Rouille

Pound the garlic in a mortar with salt until it is broken down into a smooth paste; then work in the ground chili and egg yolk. Gradually add the light olive oil, drop by drop at first and eventually in a small stream. Stir in the virgin olive oil to taste and add a few spoonfuls of hot water to thin the sauce to the consistency of thick cream.

Tomato Sauce II

Servings: —
Source: From Classic Italian Cooking by Marcella Hazan

Although this sauce is made with the same ingredients as Tomato Sauce I, it has a fresher, more delicate flavor. There are two reasons for this. First, the tomato is cooked much less, just enough to concentrate it, but not so long that its garden-sweet taste is altered. Second, the vegetables are cooked right along with the tomato instead of undergoing a preliminary saute’ing in oil. It is an excellent all-purpose sauce for every kind of pasta, from spaghettini to such thicker, stubby cuts as penne or ziti.

Ingredients
For 6 servings
2/3 cup chopped celery
2 pounds fresh, ripe plum tomatoes. If using canned tomatoes: Use 2 cups tomatoes and their juice. Start the recipe at Step 2, cooking the tomatoes with the vegetables as directed.
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
1 tsp sea salt (less if table salt)
1/4 teaspoon granulated sugar
1/4 cup olive oil

Recipe X 6 (for freezer)

Costco-Size (1 big can) of tomatoes (12 Cups of tomatoes)
4 Cups of veges each (~1 1/2lb carrots, 8 celery spears, 2 large onions)
3 Tbs sea salt (less if table salt)
2t sugar
1 1/2 Cup Olive Oil

Directions

1. Wash the tomatoes in cold water. Cut them in half, lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion,1 teaspoon salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes
3. Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt

Tofu Mushroom Burger

Servings: —
Source: tastyandmeatless.com
Makes 12 patties or 24 tofu balls

Ingredients
1 block firm tofu
1 med. onion, diced
2 stalks celery, diced
1 large carrot, grated
12 mushrooms, chopped very fine
1 TBsp. olive oil
1-2 tsp. sea salt
3-4 cup quick oatmeal
1 cup water
2 cups seasoned breadcrumbs
1 tsp. poultry seasoning
1-4 tsp. turmeric
1-2 cup sesame seeds (optional)
Vegetable oil for frying

Directions
Drain and crumble tofu in a large mixing bowl and set aside. Heat a large skillet and add olive oil. Sauté the onion, celery, carrots, and mushrooms with the sea salt. Add the oats, herbs and spices to the sauté mixture. Continue cooking until the oats are toasted. Then add the water and stir to combine. Remove the skillet from heat and stir in the breadcrumbs. Let the mixture cool, then add it to the crumbled tofu and mix well. With your hands, shape the mixture into patties or balls and then roll them into the sesame seeds to create a crunchy outer crust (this step is optional). Fry the patties or balls until brown on both sides. Eat as is or as part of a sandwich with your favorite fixings. You can use the tofu balls in sauces or stews. Alternatively, you can bake the mixture in a loaf pan and cover it with ketchup to create an authentic meatless loaf.

Tiramisu

Servings: 6
Source: Silver Palate Cookbook

Ingredients
3 egg yolks
2 Tb XX sugar
2 Tb orange liqueur
1 Tb sweet marsala
8 ounces mascarpone cheese
6 Tb strong coffee or expresso
12 ladyfingers, broken into thirds or sponge cake
2 ounces milk chocolate grated

Directions
Beat the egg yolks, XX sugar together with an electric mixer until pale and thick. Slowly beat in 1 Tb of the liqueur and the Marsala. Add the mascarpone, and beat until the mixture is thick and smooth.

In a small bowl, combine the coffee and the remaining 1 Tb liqueur. Drop 3 lady finger pieces in the bottom of each of six wine glasses. Drizzle half the coffee mixture over the lady fingers. Then spoon in half the mascarpone, and sprinke with half the grated chocolate.

Repeat the layers with the remaining ladyfingers, coffee, mascarpone, chocolate. Cover and chill for 2 hours.

Thin Spaghetti with Fresh Basil and Tomato Sauce

Servings: 4
Source: The Classic Italian Cookbook by Marcella Hazan
Carretti were hand-or mule-driven carts in which wine and produce were brought into Rome from the surrounding hills. The carrettieri, the cart drivers, were notoriously underpaid and had to improvise inexpensive but satisfying meals that could be quickly prepared in the intervals between treks to and from the city.

There are many versions of spaghettini alla carrettiera. This li’s evidently a spring and summer version, because it calls for a large quantity of fresh basil. It has a very fresh, unlabored taste. Don’t be put off by the amount of garlic required. It simmers in the sauce without browning so that its flavor comes through very gently. In Rome, one would use very ripe, small sauce tomatoes called casalini, which thicken quickly in cooking. For our purposes, a good-quafity canned Italian plum tomato is best.

Ingredients
1 large bunch fresh basil, preferably with the smallest possible leaves
2 cups canned Italian plum tomatoes, seeded, drained, and coarsely chopped
5 large cloves garlic, peeled and chopped fine
1/3 cup olive oil, more if desired
Salt
Freshly ground pepper, about 6 twists of the mffl
1 pound spaghettini

Directions
Pull off all the basil leaves from the stalks, rinse them briefly in cold water, and roughly chop them. The yield should be about 1½ to 2 cups.

Put the chopped basil, tomatoes, garlic, the 1/3 cup olive oil, 1 teaspoon salt, and pepper in an uncovered saucepan and cook over medium-bigh heat for 15 minutes. Taste and correct for salt.

Drop the spaghettini in 4 quarts of boiling salted water. Since thin spaghetti cook very rapidly, begin testing them early for doneness. They should be truly al dente, very firm to the bite.

Drain the spaghettini in a large colander, giving the colander two or three vigorous upward jerks to make all the water run off, and transfer quickly to a large hot bowl. Add the sauce, mixing it thoroughly into the spaghettini. You may, if you wish, add a few drops of raw olive oil. Serve immediately.

The New Chocolate Decadence Cake

Servings: 12
Source: From Julia Eisner, from her cookbook by Chocolat person
In the late seventies and the eighties, the ultimate chocolate dessert was called Chocolate Decadence. Made with only one tablespoon of flour and a full pound of dark chocolate, it was so rich it needed whipped cream and raspberry sauce to lighten it! If you loved it then and yearn for it now, salvation is at hand. With half the calories and a quarter of the fat per serving (even less if you count the whipped cream that went into the original), this may be the richest light dessert in the world. Be sure to use a superb brand of chocolate and the best cocoa you know.

Ingredients
Ingredients

5 ounces bittersweet or semi-sweet chocolate, chopped fine
1 whole egg
1 egg, separated
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon cream of tartar
½ cup plus ½ tablespoon unsweetened dutch process cocoa
2 tablespoons all-purpose flour
2/3 cup plus ¼ cup sugar
¾ cup low-fat (1%) milk
1-¼ cups or more raspberry sauce
Whipped cream (optional)

Equipment

8-inch round cake pan with a solid bottom, 1-½ to 2 inches deep
Ovenproof baking dish or skillet, at least 2 inches deep and 2 inches wider than the cake pan

Directions
Work time: 30 minutes
Bake time. 30 minutes
Chill time: 24 hours

Make 1 day before

1. Position the rack in the lower third of the oven and preheat to 350°F. Spray the sides of the cake pan with vegetable oil spray and line the bottom with parchment paper. Put a kettle of water on to boil for Step 4.

2. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 egg yolk in a small bowl with the vanilla. Place the 2 egg whites in a medium bowl with the cream of tartar. Set all 3 bowls aside.

3. Combine the cocoa, flour, and 2/3 cup sugar in a 1- to 1½ -quart heavy bottomed saucepan. Whisk in enough of the milk (about half) to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or heatproof paddle to prevent burning (especially around the bottom edges), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1½ minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until the chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside.

4. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come about a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the torte will spring back when very gently passed but it will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Wrap in plastic and refrigerate overnight before serving. Dessert may refrigerated for up to 2 days or frozen for up to 2 months.

5. To serve: Unmold by shift a thin knife or metal spatula around the sides of the pan to release the torte. Place a piece of wax paper on top of torte. Invert a plate on top of the wax paper and invert torte onto plate. Remove pan and peel away paper liner. Turn torte right side up again and remove wax paper. Cut into wedges with a sharp thin knife. Dip the knife in hot water and wipe it dry between each slice. Or cut with dental floss like a moist cheesecake. Serve each slice with about 2 tablespoons of raspberry sauce and a dollop of whipped cream, if desired.

From Julia Eisner, from her cookbook by Chocolat person

Tarte Aux Pommes (Apple Tarte)

Servings: 8-10
Source: “From Julia Child’s Kitchen”

11” tart pan with removable bottom
a pastry brush

Ingredients
Pâte brisée recipe in a tart pan
Either:
· 5 firm, crisp cooking apples such as Golden Delicious apples
· 5 or 6 firm, ripe unblemished pears
1/2 cup apricot glaze (described below)
¼ cup sugar

Directions
Roll out Pâte brisée to ~13”. Roll on your pin, and drape into 11” tart pan. Preheat oven to 425° degrees. Peel and core the fruit, and cut into thin (~3/8”), even, lengthwise slices, preferably using an apple corer/slicer machine or mandoline. Paint the inside of the shell with a thin coating of the glaze. Arrange the slices of fruit in an overlapping series of rows over the bottom of the shell, and sprinkle on the sugar. Bake in middle level of oven until sides feel crisp, about 40 minutes.  When done, paint both fruit and tart edges with the glaze. Slide tart onto board or tray, if you are serving it hot or warm, or onto a rack if you are serving it cold, later.

Apricot and Currant Glazes

That which glitters on a French fruit tart is apricot jam or red currant jelly, boiled briefly with sugar until it is sticky enough to adhere to the fruit. The glaze is also painted on the inside of the pastry shell to act as an edible waterproof coating.

To make apricot glaze, rub about a cupful of apricot preserves through a sieve into a saucepan, stir in 1 tablespoon of sugar, and boil for several minutes until last drops falling from spoon are thick and sticky and make a thread when taken between your thumb and forefinger (228 degrees). (It won’t burn you – have a cup of cold water beside you, and dip your fingers into it first; professionals simply lick their fingers before taking up the syrup.) Set the glaze over hot water until you are ready to use it; any that is left over will keep in a screw-top jar. (If glaze seems too thick and sticky when you are about to use it, thin out with droplets of hot water.)

Make red currant glaze the same way, but no prior straining is needed.

“From Julia Child’s Kitchen”

Tarragon Vinaigrette

Servings: —

Ingredients
1 egg
2 tsp dijon mustard
1 tsp salt
1/4 Cup tarragon vinegar
3/4 cup olive oil

Directions
Place egg, mustard, salt, vinegar in Cuisinart and process until blended. Gradually add oil through feed tube until emulsified.

Cream Cheese Brownies

Servings: 2 doz
Preheat: 350°
Source: Holiday Cookies 2010 Martha Stewart

Ingredients
Chocolate Brownies:
1/2 cup unsalted butter
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate chopped
1 1/4 cup sugar
3 eggs

Cream Cheese
4 ounces softened cream cheese
2 tablespoons softened butter
1/4 cup sugar
1 egg
2 Tablespoons flour

Directions
Butter an 8 inch square baking pan, line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Whisk to combine flour, cocoa, baking powder and salt in a bowl.

Melt butter and chocolate in a heatproof bowl and cool. Add sugar; stir to combine. Add eggs, and mix to combine. Stir in flour mixture just until moistened. Do not over mix.

Prepare cream cheese mixture in a separate bowl.

Alternately spoon brownie batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with only a few crumbs. Cool in pan or wire rack for 30 minutes.

Brownies can be stored in an airtight container at room temperature for 3 days. I suggest that you freeze them so you don’t eat all of them.