Pasta Al Pomodoro
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 ounce can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 ounces bucatini or spaghetti
- 2 tablespoons cubed unsalted butter
- 1/4 cup finely grated Parmesan or Pecorino
Heat extra-virgin olive oil in a 12″ skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Dill Smoked-Salmon Hash
- 2 tablespoons (1/4 stick) butter
- 3 cups frozen southern-style hash brown potatoes (small cubes)
- 1 cup chopped onion
- 1/4 cup whipping cream
- 1/4 pound smoked salmon, diced
- 2 teaspoons chopped fresh dill
Melt butter in large nonstick skillet over medium-low heat. Add potatoes and onion. Cover skillet and cook until potatoes and onion are softened and beginning to brown, about 10 minutes. Add cream to skillet. Increase heat to medium and cook until most of cream is absorbed and mixture is moist, stirring often, about 2 minutes. Mix in salmon and dill. Season hash with salt and pepper.
Artichoke and Feta Cheese Pizza
- 1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
- 1 tablespoon yellow cornmeal
- 1 10-ounce tube refrigerated pizza crust dough
- 6 ounces plum tomatoes, thinly sliced into rounds
- 1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
- 1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
- 2 tablespoons thinly sliced fresh mint
Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.
Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.
Curried Cider-Braised Pork Chops
- 1 1/2 tablespoons butter
- 4 thin boneless pork chops or 2 thick bone-in pork chops
- 2 cups chopped onions
- 1 large celery stalk, chopped
- 1 bay leaf
- 1 tablespoon curry powder
- 1 1/2 cups apple cider
Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
Fricassee of Chanterelles
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- Kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 1 pound chanterelles, brushed clean (halved if large)
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- 1 teaspoon fresh oregano plus more for garnish
- Fresh lemon juice
- 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4–5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
Linguine with Red Peppers, Green Onions and Pine Nuts
- 1 tablespoon olive oil
- 2 red bell peppers, cut into strips
- 6 green onions, cut into thin strips
- 2/3 cup whipping cream
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 9 ounces fresh linguine
- 1/4 cup toasted pine nuts
Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.
Maine Lobster with Wild Mushrooms and Rosemary Vapor
- 1 cup distilled white vinegar
- 4 1 1/2-pound live Maine lobsters
- 1/2 cup canola oil
- 8 cups fresh rosemary leaves stripped from branches (about ten .66-ounce packages)
- 2 tablespoons plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
- 3 carrots, peeled, thinly sliced
- 1 onion, thinly sliced
- 1 fresh fennel bulb, thinly sliced
- 2 tomatoes, thinly sliced
- 4 fresh tarragon sprigs
- 2 pounds assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces
- 4 large fresh thyme sprigs
Bring 8 quarts water and vinegar to boil in 10- to 12-quart pot. Add 2 lobsters headfirst and cook until shells turn bright red and lobsters are just cooked through, about 11 minutes. Using tongs, remove lobsters from water. Repeat with remaining 2 lobsters. Twist claws and tails off lobsters. Crack claws and remove meat. Using kitchen shears or heavy large knife, cut lobster tails lengthwise in half; remove tail meat. Cut meat into large bite-size pieces. Place in medium bowl; cover and refrigerate. Reserve claw and tail shells.
Using kitchen shears, cut away lobster gills. Rinse shells under cold water. Place in large bowl. Pour cold water over and soak 10 minutes. Drain; rinse well.
Heat 1/4 cup oil in large pot over medium heat. Add lobster shells, carrots, and next 4 ingredients. Cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Add 4 quarts water and simmer 45 minutes, stirring occasionally. Strain lobster broth into large bowl, pressing on solids. Strain broth again through fine strainer into same pot. Boil over medium-high heat until broth is reduced to 2 cups, about 1 hour. (Can be made 1 day ahead. Cool slightly; chill broth and lobster meat separately.)
Bring 1 quart water to boil in tea kettle. Place 2 cups rosemary in each of 4 large bowls; place on table.
Melt 2 tablespoons butter with 1/4 cup oil in large skillet over medium-high heat. Add mushrooms, thyme, and garlic and sauté until mushrooms are tender, about 6 minutes; discard thyme and garlic. Add lobster and 1/2 cup butter to skillet and heat through, about 3 minutes.
Meanwhile, bring lobster broth to simmer in small saucepan. Pour hot lobster broth into blender; add 1 cup butter. Blend until butter is melted and mixture is frothy, about 30 seconds. Divide lobster mixture among 4 shallow bowls. Pour butter sauce and foam over lobster mixture and serve. Pour 1 cup boiling water into each bowl of rosemary to create vapor.
Mussels with Pernod and Cream
- 1 1/3 cups sliced leeks (white and pale green parts only)
- 1 1/4 cups dry white wine
- 1/4 cup diced red bell pepper
- 2 pounds mussels, scrubbed, debearded
- 1/2 cup whipping cream
- 3 tablespoons Pernod or other anise liqueur
- 3 tablespoons chopped fresh parsley
Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
Roast Cornish Game Hen with Spicy Fruit Salsa
- 3/4 cup bottled fruit salsa
- 1 1/2 tablespoons chopped fresh thyme
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon olive oil
- 3/4 teaspoon ground allspice
- 1 1 3/4-pound Cornish game hen, split in half along backbone
Preheat oven to 450°F. Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice. Place hen halves on rack set on baking sheet. Sprinkle with salt and pepper; brush with oil mixture. Roast until juices run clear when thigh is pierced, about 25 minutes. Transfer hen halves to plates. Spoon remaining salsa mixture on top.
Rosemary-Pesto Lamb Rack
- 1/2 cup (packed) parsley leaves and stems
- 2 tablespoons chopped fresh rosemary plus rosemary sprigs
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove
- 3 tablespoons olive oil
- 1 1 1/2-pound rack of lamb
Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
Vegetable Kebabs with Orzo and Feta
- 8 tablespoons purchased Greek-style vinaigrette
- 2 tablespoons minced fresh mint
- 1/2 cup orzo (rice-shaped pasta)
- 1 red bell pepper, cut into 1-inch square pieces
- 3 Japanese eggplants
- 2 medium zucchini, cut into 1/2-inch-thick rounds
- 1/2 cup crumbled feta cheese
Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.
Seared Salmon on Baby Spinach
- 2 7-ounce skinless salmon fillets
- 2 tablespoons (1/4 stick) butter
- 3 large shallots, sliced
- 1 1/2 tablespoons chopped fresh tarragon
- 3 ounces baby spinach leaves
- 1/3 cup dry white wine
- 1/4 cup whipping cream
Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.