Chicken Lombardy

Chicken Lombardy
  1. 6 boneless chicken breasts
  2. 1/2 cup flour
  3. 1 cup butter - melted
  4. 1 1/2 cups fresh mushrooms - sliced
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 3/4 cup Marsala wine
  8. 1/2 cup chicken stock
  9. 1/2 cup fontina, or mozzarella cheese - shredded
  10. 1/2 cup grated Parmesan cheese
  1. Pound chicken to 1/8” thickness. Dredge chicken in flour and sauté in 1/2 cup butter (3-4 minutes per side). Place chicken in greased 9 x 13 baking dish. Sprinkle with salt and pepper.
  2. Sauté mushrooms in remaining butter and spread over chicken.
  3. Stir wine and chicken stock int drippings in pan. Simmer 10 minutes. Add salt and pepper. Pour over chicken. Bake 10-12 minutes at 450 degrees until brown. Combine cheeses and sprinkle over chicken. Place under broiler 1-2 minutes until lightly browned.
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Toasted Farro Salad with Roasted Leeks and Root Vegetables

Toasted Farro Salad with Roasted Leeks and Root Vegetables
Serves 4
  1. 2 leeks
  2. 2 medium turnips, trimmed, peeled, and sliced into ½” thick half moons
  3. 1 large rutabaga, trimmed, peeled, and sliced into ½” thick half moons
  4. ¼ cup extra-virgin olive oil, divided
  5. Sea salt, to taste
  6. Ground black pepper, to taste
  7. ¾ cup dried farro
  8. Zest of 1 lemon, plus 2 tablespoons juice
  9. ¼ cup minced parsley, divided
  10. 2 tablespoon minced dill, divided
  11. ¼ cup crumbled goat cheese
  1. Preheat oven to 400 degrees. Move oven shelf to top third of the oven. Line 2 baking sheets with parchment.
  2. Trim the dark green sections from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3 segments. In a medium bowl, toss the leeks with 2 T olive oil, salt, and pepper. Spread the leeks out on the small baking sheet.
  3. In the same bowl used for the leeks, toss the turnip and rutabaga moons with 1 T olive oil, salt, and pepper. Spread out on baking sheet.
  4. Roast both sheets of vegetables for 20 minutes, toss vegetables and rotate baking sheets and roast for another 20-25 minutes, or until soft with browned edges. Turnips and rutabagas may take a few minutes longer.
  5. Meanwhile, cook the farro. Boil a large pot of salted water to a boil. Set a large skillet over med-high heat, add the dry farro, and shaking the pan frequently, toast just until the farro browns lightly and is fragrant, about 2 minutes. Add farro to the boiling water and simmer for 20 minutes, or until farro is done al dente. Drain, toss with 2 tablespoos lemon juice and 3 tablespoons each minced parsley and dill.
  6. Toss the cheese with 2 tablespoons olive oil, lemon zest, salt and pepper and one tablespoon each minced parsley and dill.
  7. Toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled cheese, and remaining dill and parsley. Toss gently and serve.
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Tuscan Butter Salmon

Tuscan Butter Salmon
  1. 2 tablespoons extra-virgin olive oil
  2. 4 (6-ounce) salmon fillets, patted dry with paper towels
  3. kosher salt
  4. Freshly ground black pepper
  5. 3 tablespoons unsalted butter
  6. 3 cloves garlic, minced
  7. 1 1/2 cups halved cherry tomatoes
  8. 2 cups baby spinach
  9. 1/2 cups heavy cream
  10. 1/4 cups Parmesan
  11. 1/4 cups chopped herbs (such as basil and parsley), plus more for garnish
  12. Lemon wedges, for serving (optional)
  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon on top before serving.
  1. Recipe from delish.com
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Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
Eggplant Sauce
  1. 2/3 cup vegetable oil
  2. 1 medium eggplant, cut into 3/4-inch dice
  3. 2 teaspoons tomato paste
  4. ¼ cup dry white wine
  5. 1 cup chopped peeled tomatoes (fresh or canned)
  6. 6 ½ tablespoons water
  7. ¼ teaspoon salt
  8. ¼ teaspoon sugar
  9. 1 tablespoon chopped oregano
  1. 6 ears of corn
  2. 2¼ cups water
  3. 3 tablespoons butter, diced
  4. 7 ounces feta, crumbled
  5. 1/4 teaspoon salt
  6. 1 pinch Black pepper
Eggplant Sauce
  1. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before adding the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow.
  2. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
  1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels.
  2. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid.
  3. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
  4. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing, you can skip to step 5.)
  5. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.
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Mexican Muffin Egg Cups

Mexican Muffin Egg Cups
Yields 12
  1. 8 Eggs
  2. 3 tablespoons Milk
  3. 1/4 teaspoon Mojo Seasoning Blend*
  4. 1/2 teaspoon Salt
  5. 1/4 teaspoon Pepper
  6. 1/2 Can Green Mild Chilies
  7. 4 ounces Chorizo Sausage
  8. 3 Green Onions chopped
  9. 1/2 cups Finely chopped Red Pepper
  10. 1/3 cups Mexican Blend Shredded Cheese
  1. Preheat oven to 375.
  2. Whisk together first 6 ingredients. Sauté chorizo sausage until lightly browned. Next add red pepper and green onions and cook another minute. Add cooked sausage to egg mixture and pour into prepared muffin tins. (It is important to spray or line with paper/silicone liners or the eggs will stick.) Top with shredded cheese. Bake for 16-18 minutes until eggs are set. Top with chopped tomatoes and avocado for extra healthy benefit!
  3. Optional Garnish Ideas: Chopped Tomatoes, Avocado, Cilantro
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Peach Basil Salad

Peach Basil Salad
Serves 6
  1. 5 ripe peaches, sliced
  2. 1/4 cup basil leaves
  3. 1 ½ tablespoons white balsamic
  4. Dash of black pepper and salt
  5. diced red onion (optional)
  1. Peel and slice the peaches. Wash the basil and add to peaches. Add white balsamic, salt, pepper, and onion if using. Toss together and serve.
  2. Other serving suggestions.
  3. - serve on a toasted baguette slice with some ricotta
  4. - serve on a toasted baguette slice with crisped Prosciutto
  5. - add some fresh plums and serve on top of a grilled pork tenderloin
  6. - add to mixed greens
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Beef Bourguignon

Beef Bourguignon
Serves 6
  1. 3 pounds chuck roast, trimmed and cut into 2-in. cubes
  2. 3/4 teaspoon kosher salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 6 slices thick cut bacon, chopped
  5. 1 medium onion, finely chopped
  6. 2 tablespoons flour
  7. 1 tablespoon tomato paste
  8. 2 garlic cloves, minced
  9. 2 sprigs fresh thyme
  10. 1 bay leaf
  11. 1 (750 ml) bottle dry red wine
  12. 2 medium carrots, cut into 2-in. pieces
  13. 2 tablespoons butter, divided
  14. 8 ounces frozen pearl onions, thawed
  15. 8 ounces cremini mushrooms, cleaned and quartered
  16. Chopped flat-leaf parsley, for garnish
  1. Preheat oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper.
  2. In a 5 quart Dutch oven, cook bacon over medium heat until browned and crispy. Remove to a side dish with a slotted spoon and increase the heat to medium-high.
  3. In 2 batches, brown the beef on all sides. Transfer each batch of beef to a large plate as it's browned. Drain all but 2 tablespoons of fat from the Dutch oven.
  4. Reduce the heat to medium and add the onion. Cook, stirring, until softened, about 3 to 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the tomato paste, garlic, thyme and bay leaf and cook, stirring for 2 minutes. Stir in the wine. Return the beef and half of the bacon to the Dutch oven and bring to a simmer.
  5. Cover Dutch oven and set in lower third of oven to cook for 1 hour and 30 minutes. Turn beef over and add the carrots. The stew should be saucy so add a little water, if necessary. Continue to cook, covered, in the oven for 30 minutes.
  6. Heat 1 tablespoon of butter in a 10 inch skillet over medium heat. Add onions and cook, stirring for about 4 to 5 minutes, until browned. Add the browned onions to the Dutch oven and continue to cook, covered, for 15 to 20 minutes or until the beef and vegetables are tender. Remove and discard thyme sprigs and bay leaf.
  7. Meanwhile, wipe out skillet and add remaining 1 tablespoon of butter over high heat. Add mushrooms and cook, stirring occasionally for 4 to 5 minutes, until browned. Stir the mushrooms into the stew. Garnish with remaining cooked bacon and parsley and serve with mashed potatoes or noodles, as desired.
Adapted from Julia Child's "Mastering the Art of French Cooking"
Adapted from Julia Child's "Mastering the Art of French Cooking"
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Shrimp Enchiladas with Creamy Poblano Sauce

Shrimp Enchiladas with Creamy Poblano Sauce
Creamy Poblano Sauce
  1. 2 tablespoons Butter
  2. 1 cup whipping cream or heavy cream
  3. 1 large poblano, minced (reserve 2 tablespoons)
  4. 1/2 cup sour cream
  5. ½ teaspoon garlic powder
  6. salt and pepper
  7. 2 cups monterey or pepper jack cheese (divided)*
  8. 3 tablespoons cilantro, chopped
Enchilada Stuffing
  1. 1 pound shrimp, peeled and deveined
  2. 2 tablespoons butter
  3. ½ cup white onions, diced
  4. 4 teaspoons minced garlic
  5. 1 ½ cups shredded (matchstick) carrots
  6. 3 cups packed fresh baby spinach
  7. a couple dashes of hot sauce*
  8. 12 flour or whole wheat tortillas
  1. Melt the butter in a large saucepan over medium heat. Gradually whisk in the cream and bring to simmer. Slowly add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer, adjust seasonings to taste and stir in 1 cup of cheese. When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
  1. Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoon of butter over medium heat. Add the shrimp and allow them to cook about 1 minute per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of butter to the pan and cook the onions for 1-2 minutes, until they turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce. Allow the spinach to just barely begin to wilt and remove from stove. Slice the shrimp into 1/2 inch pieces and add them to the spinach mixture, stir to combine.
  1. Spray a 9×13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down in the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.
  1. I recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese. For the hot sauce I used Frank’s Red Hot, which is a little more acidic and not as spicy. Use whatever kind of hot sauce you like best.
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Apple Pie Bars by Ina Garten

Apple Pie Bars
Yields 12
For the Crust
  1. 1 pound (4 sticks) unsalted butter, at room temperature
  2. ¾ cup granulated sugar
  3. ½ cup light brown sugar, lightly packed
  4. 2 teaspoons pure vanilla extract
  5. 4 cups all-purpose flour
  6. 1½ teaspoons kosher salt
  7. ½ cup chopped walnuts
  8. 1 teaspoon ground cinnamon
For the Apple Filling
  1. 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  2. 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  3. 2 tablespoons freshly squeezed lemon juice
  4. ¼ cup granulated sugar
  5. 1 teaspoon ground cinnamon
  6. ⅛ teaspoon ground nutmeg
  7. 4 tablespoons (½ stick) unsalted butter
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Adapted from Courtesy of Cooking For Jeffrey
Adapted from Courtesy of Cooking For Jeffrey
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Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)
Serves 12
For the carrot cake
  1. 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
  2. 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
  3. 3 large eggs
  4. 1 3/4 cups (360g) sugar
  5. 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon fine sea salt
For the ganache glaze
  1. 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
  2. 1 teaspoon honey
  3. 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
  1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
  2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
  3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
  4. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
  5. Spoon the glaze over the cake and leave it to set a bit before slicing and serving. Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
  1. In our version, we added the zest of one orange to the cake batter.
Adapted from Food52 Genius Recipes
Adapted from Food52 Genius Recipes
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