1 pound of pappardelle (or penne)
1 onion, finely diced
1 pound of mushrooms (porcini or you a choice)
1/2 cup of dry white wine
1/2 cup of olive oil,
12 ounces of mild Italian sausage, de-cased (optional)
one 28 ounce can of peeled Italian tomatoes, puréed
Salt, to taste
Freshly ground black pepper, to taste
In a large skillet over medium heat, sauté the onions in olive oil until lightly golden. Add the sausage and break apart with a fork. When the sausage is lightly browned, add the white wine and allow to evaporate.
In a separate skillet, heat some olive oil and add the mushrooms, cooking until they are render liquid and then reduce. Add the sausage mixture. Add the tomatoes, salt and pepper. Cook for about 30 minutes until reduced
Bring a large pot of salted water to a boil. Cook the pasta until al dente (one minute less than the package instructions). Drain and add to the skillet with the mushrooms. Mix well. Serve with a sprinkle of Parmigiano.
Possible additions or substitutions: add 1 cup of peas to the skillet 5 minutes prior to ending the cooking. Or add 1/2 cup of heavy cream when the tomatoes are added. Or, substitute 6 ounces of pancetta, cut in thick strips, in lieu of the sausage.
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons of kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons of olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves of garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/2 cup of dry vermouth
4 sprigs of thyme, for serving
Heat oven to 400°. Season The chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with herbes de Provence. Arrange the lemon, garlic cloves and
shallots around the chicken, then add the vermouth to the pan.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnish with the thyme.
- 2 pounds of carrots (preferably with leafy tops).
- 1/4 cup of olive oil.
- 1/4 cup of pure Grade A maple syrup.
- 2/3 cup dried cranberries.
- 2/3 cup of freshly squeezed orange juice (2 oranges).
- 3 tablespoons of sherry wine vinegar.
- 2 garlic clothes (grated).
- 6 ounces of baby arugula.
- 6 ounces of goat cheese.
- 2/3 cup Marcona almonds (roasted, salted) Kosher salt and freshly ground black pepper (to taste).
1. Preheat the oven to 425°F
2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1-inch wide x 2 inches long ( they may shrink when they are roasted) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Toss well and transfer to two sheet pans. (If you use just one, they will steam instead of roasting). Roast for 20 minutes, tossing once, until the carrots are tender.
3. Transfer all of the carrots to one of the sheet pans, add the maple syrup, toss, and roast for another 10 to 15 minutes, until the edges are caramelized. Watch then carefully! Toss with a metal spatula and set aside for 10 minutes.
4. Meanwhile, combine the cranberries and orange juice in a small sauce pan, bring to a simmer, then set aside for 10 minutes
5. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon of salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid) goat cheese, almonds and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Tip: Delicious with squash and other root vegetables
- 1 1/2 pounds of chicken thighs and drumsticks
- 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
- 2 1/2 teaspoons of kosher salt, more as needed
- 1/2 teaspoon of black pepper, more as needed
- 2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
- 1/2 teaspoon ground cumin
- 4 1/2 tablespoons extra-virgin olive oil, more as needed
- 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
- 1/2 teaspoon of lemon zest (from 1/2 a lemon)
- 1/2 cup of plain yogurt (do not use Greek yogurt)
- 1 small garlic clove
- 2 ounces of baby arugula
- Chopped fresh dill, as needed
- Lemon juice, as needed
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.
Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil.
Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.
- 3 large eggs;
- 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
- ¼ cup of dry bread crumbs;
- 4 tablespoons of extra-virgin olive oil;
- 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
- Salt and ground black pepper.
Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.
Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.
Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.
- 1 small onion, finely chopped
- 4 ounces’ butter
- 6 ounces’ prosciutto, thickly sliced, and cut into strips
- 1 cup dry white wine
- 8 ounces’ mushrooms, any variety, sliced
- 1 cup heavy cream
- 12 ounces’ peas, thawed if frozen
- Salt to taste
- Freshly ground pepper to taste
- 1/2 cup grated Parmigiano
- 1 pound fettuccine
Instructions: Cook Time: 30 minutes, Serves 4-6
Bring a large pot of salted water to a boil.
In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.
Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.
Serve immediately with a sprinkle of Parmigiano and fresh black pepper.
- 1 onion, coarsely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled, finely chopped
- 1 bay leaf
- 1/4 cup olive oil
- 3/4-pound ground beef – 20 percent fat is best
- 1/4-pound ground pork
- 3 slices prosciutto, finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 1 pound tagliatelle (or spaghetti)
Instructions: Cook Time: 2 hours Serves: 4-6
In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) of water. Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.
Bring a large pot of salted water to a boil.
Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.
1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste
Instructions: Total time: 30 minutes
In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat
In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.
Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.
Serve immediately with a sprinkle of Parmigiano and black pepper.
Pumpkin Gingersnap Cheesecake:
12 ounces of gingersnaps
½ cup of pecans, finally chopped
6 tablespoons of salted butter, melted
2 tablespoons of packed brown sugar
Dash of kosher salt
Three 8-ounces packages of cream cheese, softened
One 15-ounce can of pumpkin purée,
3 large eggs, at room temperature
1/4 of a cup of sour cream, at room temperature
1 ½ cups of granulated sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
½ teaspoon of ground nutmeg.
Salted Caramel Sauce:
1 cup of packed brown sugar
½ cup of heavy cream
4 tablespoons (1/2 stick) of salted butter
1 teaspoon of vanilla extract
1 teaspoon of kosher salt
Whipped cream, for serving and chopped pecans, for serving
For the Pumpkin Gingersnap Cheesecake:
In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350°F
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sites once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.