Pan Bagnat: Le French Tuna Salad Sandwich

This sandwich would be perfect for a summer picnic. Although a little messy, this tuna sandwich was amazing. It reminded me of a nicoise salad in sandwich form. I added the optional artichoke hearts and green beans and would highly recommend it. The ingredients can be prepared ahead of time and the sandwich assembled later.

• 1/2 loaf crusty French baguette
• 1 clove garlic, cut in half
• 4-6 basil leaves
• 1 (6oz) can tuna
• 3/4 cups Nicoise or Kalamata olives, sliced
• 1/2 cup red bell pepper, seeded and sliced thin
• 1/2 small red onion, finely chopped
• 1/4 cup Italian flat leaf parsley, finely chopped
• 1 jar or can artichoke hearts, drained and chopped (optional)
• 1/4 cup blanched French green beans, sliced into thirds (optional)
• 3 tablespoons fresh lemon juice
• 6 tablespoons extra virgin olive oil, plus more for drizzling
• sea salt and freshly ground black pepper, to taste

1. PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
2. MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
3. ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
4. SERVE: In the morning, cut sandwich in half and enjoy.

Source: http://food52.com/recipes/6896-pan-bagnat-le-french-tuna-salad-sandwich

The (Not Barefoot) Contessa's Fish Pasta

The saltiness of the capers and olives along with the fish really made this dish for me. It will definitely be my new go to pasta dish for the week. I used red snapper for the fish.

• 3 tablespoons olive oil
• 2 cloves garlic
• 12 or so oil cured olives, depitted and chopped
• 1 pound white fish, like striped bass or snapper
• 1 tablespoon salted capers
• half a glass of white wine
• 4 big and fresh tomatoes, roughly chopped
• 1 packet linguine or spaghetti
• 2 tablespoons parsley, chopped roughly
• salt and pepper

1. Chop tomatoes roughly.
2. Dice garlic.
3. Deskin fish and cut into bite sized chunks.
4. Saute three tablespoons of oil with garlic for two minutes or so over medium heat.
5. Add fish, stirring carefully until browned, try not to break it up.
6. Once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
7. In the meantime, heat pot of hot water for pasta, generously salted.
8. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so.
9. Add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
10. Cook pasta al dente.
11. Carefully add the sauce to the pasta over a little heat. Stir gently for a minute or two and serve. 

Source: http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta

Summer Corn Chowder

This soup is creamy, smoky, sweet, and completely satisfying all at the same time. I love the taste of the bacon with the corn and tomatoes. Besides some chopping, it was also a pretty easy recipe to prepare. I couldn't find light cream so I just used whipping cream, about 1 3/4 c instead of the suggested 2 cups of light cream.

• 6 medium ears of corn
• 6 strips of bacon, cut into 1/2-inch pieces
• 1 small onion
• 1 medium poblano, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 small celery rib, finely chopped
• 3 medium tomatoes, peeled, seeded and finely chopped
• 2 medium boiling potatoes (about 1 pound), peeled and cubed
• 1 teaspoon salt
• 1/8 teaspoon ground allspice
• Pinch of sugar
• 1 small bay leaf
• 2 cups light cream, at room temperature
• 1 cup milk
• Freshly ground black pepper
• Chopped parsley, for garnish

1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
2. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.

Source: http://food52.com/recipes/142-summer-corn-chowder

Nora Ephron's Chocolate Cream Pie

 This pie is so rich and yummy with just the right amount of sweetness in the chocolate and a perfect crunch from the added heath bars. I made my own graham cracker crust with crushed up crackers, sugar, and melted butter, but it would probably work with a premade crust also.

Ingredients

1 graham cracker crust
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
3 cups milk
4 ounces best-quality unsweetened chocolate, broken into small pieces
4 large egg yolks, slightly beaten
1 tablespoon pure vanilla extract, plus ¼ teaspoon more for the whipped cream
2 tablespoons (1/4 stick) unsalted butter, softened
½ cup pulverized English toffee or Heath Bars
1 cup heavy cream
2 tablespoons confectioners’ sugar
Shaved chocolate, for garnish

1. Line a 9-inch pie plate with the graham cracker crust. Bake according to the directions in the recipe. In a small bowl, combine the granulated sugar, cornstarch, and salt.
2. Bring the milk to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, stir in the chocolate, and let melt. Whisk in the sugar mixture and cook over medium heat, stirring constantly with a wooden spoon, until it starts to thicken.
3. Remove from the heat. So the yolks don’t curdle, add a spoonful of the hot melted chocolate mixture to them and whisk, then another spoonful and whisk. Then pour all the yolks into the pan and whisk furiously. Return to the heat and stir for 30 to 60 seconds, until the mixture thickens. Remove from the heat and continue stirring for a minute to dissipate the heat.
4. Stir in the vanilla and butter. Cover with waxed paper and cool to room temperature.
5. When the filling has cooled, cover the bottom of the cooled pie shell with the pulverized toffee, add the filling, and chill for at least 1 hour.
6. Just before serving, whip the heavy cream, ¼ teaspoon vanilla, and confectioners’ sugar to soft peaks. Cover the pie with the cream, sprinkle the shaved chocolate atop, and serve.

Creamy fingerling potato salad

This potato salad reminds me of my mom's German potato salad, just minus the bacon and bacon grease. I have always been a fan of vinegar potato salad as opposed to mayonnaise based so I loved this recipe. The other weekend, I made this for a large group. I cooked the potatoes and made the dressing ahead and then mixed it together right before serving.

Ingredients 

• 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
• 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
• Kosher salt
• 2 1/2 tablespoons white wine vinegar, divided
• 1 tablespoon whole grain mustard
• 1 tablespoon pickle relish
• 1 tablespoon sugar, plus more as desired
• 2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup)
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 stalks celery, finely diced
• 1/4 cup roughly chopped fresh parsley leaves

1. Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
2. Combine reserved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and more sugar if desired. Serve immediately, drizzling with remaining olive oil or refrigerate for up to three days. Allow to come to room temperature before serving.

Source: http://www.seriouseats.com/recipes/2013/02/creamy-fingerling-potato-salad-recipe.html

Ras El Hanout

 I made this spice mixture for the Moroccan lamb meatballs. There are tons of difference recipes for ras el haout, but I just ended up having the majority of the spices for this one. The recipe also recommends ground mace and anise seeds, but we didn't have any.

Ingredients

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamon
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground nutmeg
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cloves

Source: http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm

Moroccan Lamb Meatball Tagine

This recipe is amazing, and the leftovers taste just as good. I ended up cooking everything on the stove in a sauce pan and then transferring to a dutch oven for the oven part. I also made my own mixture of ras el hanout. We ate this dish with few slices of sour dough bread.















INGREDIENTS

• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1/2 egg (beat and use half)
• 1 shallot, finely minced, and 4 shallots, sliced (I used 2 shallots that were on the larger side)
• 1 tablespoon chiffonade fresh mint, plus 10 leaves, roughly chopped
• 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
• 3 teaspoons ras el hanout, divided
• 1/4 teaspoon cayenne
• Sea salt
• Freshly cracked black pepper
• 1 pound ground lamb
• 2 tablespoons flour
• 2 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 1 carrot, peeled and thinly sliced on an angle
• 1 tablespoons tomato paste
• 1 can cherry tomatoes, drained
• 1 1/2 cups broth (recipe called for beef but I used chicken)
• 2 tablespoons golden raisins

Preheat the oven to 350 degrees F.  In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread.  Add the egg.  Add 1 shallot, finely minced, 1 tablespoon mint, 2 tablespoons cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper.  Stir together until combined.  Add the lamb, and gently toss together until evenly mixed.  Divide the mixture into 8 meatballs.  Place the meatballs on a plate with the flour, and dust on all sides.  Reserve the excess flour.

In a sautepan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil ripples.  Add the floured meatballs into the hot oil and brown on all sides.  Set the meatballs aside, and lower the heat.  Add the shallots, season with salt and pepper, and sauté on medium-low for 10 minutes, stirring frequently.  Add the garlic and carrot, and stir in the hot pan until you smell the garlic.  Add the reserved flour, and toss to coat the vegetables in the flour.  Add the tomato paste, the drained cherry tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins.  Stir to combine.  Bring the liquid to a boil.

Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil.  Place a lid on the pot, and bake in the oven for 30 minutes.  After half an hour, place the pot over medium heat, and blip away uncovered until the sauce is very thick, 2 to 5 minutes.  Serve with couscous tossed in Meyer lemon olive oil, or just serve with baguette.

Source: http://www.frenchrevolutionfood.com/2012/03/french-in-a-flash-fun-and-fiery-moroccan-lamb-meatball-tagine/

Cod with Peas, Pancetta, and Wilted Lettuce

 This dish is super simple. I don't normally like peas but with the addition of pancetta, lettuce, and creme fraiche, they really completed the dish.















INGREDIENTS

• 2 tablespoons olive oil
• 4 6-ounce fillets of cod
• Salt and pepper
• 4 ounces diced pancetta
• 4 cups thawed frozen peas
• 1 head of baby gem lettuce, sliced
• 2 tablespoons of chopped flat leaf parsley, plus extra for garnish
• 4 tablespoons crème fraîche

DIRECTIONS

In a large nonstick skillet, heat the olive oil over high heat.  Season the cod with salt and pepper.  When the oil shimmers, place the cod presentation-side-down in the hot skillet.  Sear for 4 to 5 minutes, until the fish takes on a nice golden crust.  Then turn over, and finish cooking for 1 minute.  Take the skillet off the heat, and remove the cod to a plate.  Set aside.

Add the pancetta to the same skillet, and return to medium-high heat.  Brown the pancetta until it starts to become crisp—2 to 3 minutes.  Add in the peas and warm through, stirring often.  Add 2 tablespoon of water, the lettuce, the parsley, and the crème fraîche.  Stir over the heat until the crème fraîche has melted and the lettuce is just beginning to wilt.  Season with salt and pepper.
To plate, make a bed of the peas.  Top with the cod.  Garnish with parsley.  I recommend good crusty bread on the side.

Source: http://www.frenchrevolutionfood.com/2012/08/crispy-seared-cod-with-peas-pancetta-and-wilted-lettuce/

Fish with Green Rice And Cucumbers In Creme Fraiche

 

 

 This recipe has a lot of ingredients and prep, but it was totally all worth it. The herbs, cucumbers, and creme fraiche all make it taste fresh and flavorful.

 

 

 

 

 

 

 

 

 

 

Ingredients

• 6 red snapper fillets, 5 to 6 oz  each OR tilapia or similar firm fish
• 1 lemon, zested
• 1 tbsp thyme leaves
• 2 tbsp sliced flat-leaf parsley
• 3 or 4 Persian cucumbers or 2 normal cucumbers
• 1/2 tsp  cumin seeds (I got lazy and just used ground cumin)
• 3/4 cup creme fraiche OR sour cream OR yogurt
• 1/2 tsp minced garlic
• 2 tbsp finely diced shallot
• 1 1/2 tbsp  lemon zest
• 1/2 tsp lemon juice PLUS a pinch of salt
• Healthy pinch cayenne pepper
• 2 tbsp  sliced mint leaves
• 2 tbsp  extra-virgin olive oil
• Green rice (recipe to follow)
• 1 bunch watercress, cleaned, tough stems removed
• Drizzle extra-virgin olive oil
• 6 sprigs cilantro
• Kosher salt and freshly ground black pepper

  For the Green Rice

• 1 cup chicken stock
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed mint leaves
• 2 tbsp  minced chives
• 1/4 cup packed cilantro leaves
• 2 tsp fennel seeds
• 1/4 cup plus 1 tbsp extra-virgin olive oil
• 3/4 cup finely diced fennel
• 1/4 cup finely diced red onion
• 1 chili
• 1 1/2 cups  basmati rice
• 1 tbsp unsalted butter (I forgot the butter, and it still tasted great)
• Kosher salt and freshly ground black pepper

Directions

Note: You can make the green rice ahead and rewarm it in the oven. For the cucumbers in creme fraiche, you can mix the creme fraiche with all the seasonings except the mint ahead of time. Just before serving, salt the cucumbers and toss them with the creme fraiche mixture and mint.
Season the fish with lemon zest, thyme and parsley. Cover and refrigerate for at least 4 hours.
Take the fish out of the refrigerator 15 minutes before cooking to bring to room temperature.
Cut a small piece of cucumber, taste it and decide if it needs to be peeled and seeded. Cut the cucumbers into thin crosswise slices, on the diagonal. Toss the cucumbers with 1 tsp (5 mL) salt, and let sit 10 minutes.

Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly. Use a mortar and pestle to crush them coarsely.
Drain the cucumbers for a few minutes, and then pat them dry with paper towels. Toss the cucumbers in a bowl with the creme fraiche, garlic, shallot, lemon zest and salted juice, cumin, cayenne, and a pinch of pepper. Taste for balance and seasoning. Gently stir in the mint.

Heat a large saute pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crispy. Turn the fish over, lower the heat to medium-low and cook a couple more minutes, until the snapper is just cooked through.

Transfer the hot rice to a large warm platter. Spoon two-thirds of the cucumber over the rice, and scatter the watercress over both. Arrange the fish on top, and season with lots of lemon juice and a drizzle of super-good olive oil. Spoon the remaining cucumbers over the fish, and garnish with the cilantro sprigs.

For the Green Rice

Bring the chicken stock and 1 1/4 cup water to a boil in a medium pot and then turn off the heat. Place the parsley, mint, chives and cilantro in a blender. Add 1 cup of the hot liquid, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown. Pound them with a mortar and pestle.

Heat the chicken stock pot and heat it over high heat for 2 minutes. Add the olive oil, diced fennel and onion, toasted fennel seeds, chili, and 1/2 tsp salt. Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent. Add the rice, 1 tsp salt and a pinch of pepper. Stir well to coat the rice with the oil and vegetables.

Add the herb broth and 1/2 tsp salt. Bring to a boil, and reduce the heat to a low simmer. Add the butter, cover and cook the rice 15 to 20 minutes, until tender. Turn off the heat and leave the rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.

Source: http://go-at-home.com/recipeDetail.asp?RecipeID=832

Smoky Minestrone with Tortellini and Parsley or Basil Pesto

 I chopped all the veggies for this soup on a Sunday and made it the next day. Once you have all the prep done, this soup is super easy to make. I thought the pesto was a nice addition, but Nick said he could take it or leave it. As long as you have time, I recommend making it. The sweetness of the balsamic vinegar is also a nice touch. Plus, leftovers are great for lunches.











Ingredients 

Soup

• 3 tablespoons olive oil
• 2 slices preservative-free, all-natural bacon, chopped into small pieces (I used pancetta)
• 1 large onion, peeled and chopped
• 2 large cloves of garlic, minced
• 1 leek, trimmed and sliced thinly
• 3 carrots, peeled and chopped
• 2 ribs of celery, chopped
• 1 zucchini, chopped
• 1 potato, peeled and chopped
• 4 cups vegetable or chicken stock, preferably homemade
• 1 15 oz. can of cooked chickpeas, preferably organic
• 1 28 oz. can of peeled San Marzano tomatoes, with juice
• Salt
• 1 cup kale, chopped fine
• 1 9-ounce package of high quality, all-natural cheese tortellini
• Aged balsamic vinegar, for drizzling- optional
• Grated parmesan cheese for garnish- optional

Parsley or Basil Pesto

• 1 cup loosely packed basil or parsley
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic, peeled
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil

 For the soup:

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
5. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

For the pesto: 

1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
2. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

Source: http://food52.com/recipes/4661_smoky_minestrone_with_tortellini_and_parsley_or_basil_pesto

Baked Chicken Meatballs

As someone who doesn't eat beef, I am always on the lookout for a great meatball recipe. These might just be the best meatballs I've ever had. The gooey Italian bread lends a light and almost cheesy quality that is delicious. I never knew ground chicken could be so flavorful.

• 3 slices Italian bread, torn into small bits (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 2 tablespoons tomato paste, divided 
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
2. Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
3. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form  meatballs and arrange in a 4-sided sheet pan. 
4. Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven 15-20 minutes or until meatballs are cooked through.

Roasted Butterflied Chicken with Cardamom and Yogurt

I prepared this chicken in just a few minutes one night and we threw it in the oven the next day. I think letting it marinate overnight really let the flavors absorb into the chicken.

• 1 teaspoon cardamom (The recipe said to use seeds and grind them, but I got lazy so I just threw in some already ground cardamom. If you want to grind the cardamom yourself, use seeds from 6 pods.)
• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 3-4 pound chicken, butterflied
• Fresh cilantro leaves for garnish

1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
2. Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
3. Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves. 

Source: http://food52.com/recipes/9275_roasted_butterflied_chicken_with_cardamom_and_yogurt

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

 Cooking fish in parchment paper is easy and makes for a great presentation when you open it up. You can change out the veggies and herbs to suit your tastes.

Ingredients

• 2 small to medium zucchini, thinly sliced
• 2 boneless, skinless cod fillets, about 6 ounces each
• Kosher salt and freshly ground black pepper
• 1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
• 1 medium clove garlic, chopped (about 1 teaspoon)
• 8 leaves fresh basil
• 12 leaves fresh mint
• 16 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dry white wine

Procedures

1. Preheat the oven to 450°F. Assemble the packets: Tear off two large recangles of parchment or foil, about 12- by 24-inches. Fold each over crosswise to crease, then open again. Divide the zucchini between the two and spread them out in a small pile one half of the parchment, leaving a one-inch border. On top of each bed of zucchini, place the cod, and season everything with salt and pepper. Then top with half the chili, garlic, basil, mint, and tomatoes. Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.
   
   
2. For the packets in half, then seal the edges by crimping, starting at one corner and slowly working your way around. Place the sealed packets on a baking sheet, and bake until fish is cooked, about 12 minutes. Serve packets directly on dinner plates and open at the table.
   
   
   
   Source: http://www.seriouseats.com/recipes/2012/06/very-easy-fish-cod-en-papillote-with-zucchini-cooking-in-a-bag.html?ref=search

Bread Pudding with Whiskey Cream Sauce

This is decadent and absolutely delicious, and it only took about 20 minutes of preparation time, if even that.

Ingredients

• 2 eggs
• 2 tablespoons melted butter
• 2 tablespoons vanilla
• 2 1/2 cups milk
• 2 cups sugar
• 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
• 1/3 cup pecans, chopped finely

For the sauce

• 1/2 cup sugar
• 1 stick butter
• 1/2 cup cream
• 1/4 cup Jack Daniels (any whiskey or bourbon will probably work) 

For the bread pudding: Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

For the sauce: Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Salsa Della Nonna

This is the first time I made fresh tomato sauce, and it was definitely worth the extra effort and time.We ate the chicken for one meal and used the sauce on homemade gnocchi the next night.

Ingredients

• 1/4 cup extra-virgin olive oil
• One 4-pound chicken, quartered
• Kosher salt and freshly ground black pepper
• 1/4 cup peeled and finely diced carrot
• 1/4 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh rosemary
• 1 bay leaf
• 1/2 cup dry red wine
• Two 28-ounce cans San Marzano tomatoes, put through a food mill, with juice reserved or if you don't have a food mill, pulse tomatoes 3 to 4 times in a food processor
• 1/4 cup torn fresh basil leaves 

1. Preheat the oven to 300 degrees F. Heat a large Dutch oven over medium-high heat and add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and lightly brown on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.
2. Place the Dutch oven over medium-high heat and saute the carrot, celery, onion, and garlic until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then return the chicken to the pot. Cook to reduce the wine until the pot is almost dry. Pour in the milled tomatoes and season the sauce with salt and pepper.
3. Make a sweating lid to fit the pot (see Note). When the sweating lid is in place resting on top the chicken, slide the pot into the oven and cook for about 1 hour, or until chicken is cooked through. (You can use a regular pan lid if you don't want to cut a sweating lid from parchment, but allow a little more cooking time.)
4. Using tongs, transfer the chicken pieces to a plate. You can keep the chicken warm and serve it as a second course, or let cool, wrap, and refrigerate for another use. Add the torn basil leaves to the sauce and use this in place of any marinara sauce.

NOTE: To make a sweating lid, Trace the lid for the pot you'll be using on parchment paper and then cut the paper a little smaller, so the parchment fits inside the pot.

Source: http://www.cbsnews.com/8301-500188_162-57335855/chiarello-italian-fare-built-on-tasty-sauce/?pageNum=2

Fresh Ricotta in Five Minutes

This recipe is surprisingly easy and turned out great both times I tried it. We have made gnocchi and lasagna with it, and both were wonderful! Here is the original article that goes into more detail about the process: http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html. Enjoy!















Ingredients

• 2 cups whole milk
• 1/4 teaspoon table salt
• 2 tablespoons distilled white vinegar or lemon juice (I used vinegar both times)

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. For the gnicchi I drained for 2-5 hours to get a firmer cheese. For something like lasagna or ravioli, 15-20 minutes should do the trick. Check out the link about for draining time information. Store in covered container in refrigerator for up to 5 days.

Source: http://www.seriouseats.com/recipes/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab-recipe.html

Grandma DiLaura's Italian Ricotta Gnocchi

These gnocchi are amazing. Make them with fresh ricotta cheese and fresh tomato sauce for a special meal. Freeze them in the freezer in ziplock bags for an quick and easy meal.









Ingredients

• 1 pound fresh whole milk ricotta cheese
• 1 large egg
• 1 tablespoon olive oil
• 1/4 cup finely grated parmesan cheese
• freshly grated nutmeg to taste
• 2 cups flour, sifted, plus extra for rolling dough 

1. Add egg to ricotta cheese and oil and mix thoroughly.
2. Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste.
3. Add sifted flour a little at a time and continue to mix thoroughly until dough comes together.
4. Dump onto generously floured surface and work with hands to bring together into a smooth ball. Add more flour as necessary until dough is smooth and no longer sticks to your hands.
5. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
6. Line one rope parallel to another and cut 2 at a time into 1-inch pieces. Roll each piece off the back of a fork to make imprints that will help hold the sauce.
7. Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together and put in the freezer while making the rest of batch. If you plan to save any gnocchi for future use, allow them to freeze entirely on the baking sheet before storing in a ziplock bag to prevent sticking together.
8. When ready to prepare, bring a large stockpot of generously salted water to a boil.
9. Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
10. Scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta. Generously grate parmesan over the top and serve.

Source: http://food52.com/recipes/9460_grandma_dilauras_italian_ricotta_gnocchi