chicken and mushroom pasta bake (spaghetti tetrazzini)

Ingredients

• a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 2 handfuls of mixed fresh mushrooms, cleaned and torn
• 1 cup white wine
• 3/4 package dried spaghetti
• 2 1/4 cups heavy cream
• 1 cup Parmesan cheese, grated
• sprig of fresh basil, leaves picked

Directions:
Preheat the oven to 400ºF Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them. Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Plantains

KRAMER: Oh! And get some plantains.

JERRY: Plantains?

KRAMER: Yeah.

JERRY: What the hell is a plantain.

KRAMER: It's part of the banana family. It's a delicacy.

JERRY: You're not getting any plantains.

But in case you do: Get some ripe ones and do something simple like this:

Cut the plantains (3-4 ripe ones is a good amount) into 1-inch pieces. The more uniform you cut them, the better, as they'll cook evenly.

Put oil in a large skillet. Use a more neutral oil like canola. When it gets hot, add the plantains, and set heat to medium. you want them to cook slowly and brown without burning. Be careful near the end to not burn them, even turn the heat down if needed.

Serve with salt and pepper and lime wedges (just salt and pepper works)

Brisket

This just might be Christmas dinner this year. It won't disappoint.

Ingredients
1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 tablespoons olive oil
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
1 cup Merlot or other dry red wine
2 pounds onions, sliced
4 medium carrots, peeled, thinly sliced
16 garlic cloves, peeled
1 1/2 cups pitted large prunes (about 8 ounces)
1 tablespoon finely chopped fresh thyme
1/2 cup plus 1 tablespoon prune juice
3 tablespoons plus 1 teaspoon balsamic vinegar
2 tablespoons chopped fresh Italian parsley

Preparation

Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.

Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.

Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.

Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.

More info:
Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.

What to drink:
You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.

Meatloaf

Ingredients
1 lb. ground beef
1 lb. ground pork
1 onion, chopped (small pieces)
1-2 eggs
Worcestire sauce, to taste
salt and pepper
1/2 cup to 1 cup Old fashioned oats
Ketchup to taste
3-4 pieces of bacon

Directions
Preheat oven to 350 degrees.
Mix together all ingredients with a form and hands. Crack the eggs in and mix with hands. Pack into bread or meatloaf pan. Put slices of bacon on top.
Pour fat off once while cooking and once again when done.
Usually cooks for about 60-75 minutes. Make sure bacon is crisp, if necessary, remove the pieces and put them on tinfoil to finish.

Carrot Ginger Soup

Ingredients

1 tablespoon vegetable oil
4 medium onions, sliced
1 (3 inch) piece ginger 6 cups vegetable stock
8 large carrots, roughly cut into evenly sized pieces
2 teaspoons salt
1/4 teaspoon freshly ground pepper

Directions
Heat the vegetable oil in a large sauce pot over low heat and saute the onions until they are translucent.
Cut the peeled giner into 1 inch slices and then roughly chop.
Add the chopped ginger to the onions and saute for another 2 minutes. Increase heat.
Add the stock and carrots. Simmer over medium meat until the carrots are tender. Season with salt and pepper.
Puree

Apple Crumble, King Arthur

Ingredients

FILLING

• 2 lbs granny smith apples (about 5 medium to large)
• 1 lb apple, McIntosh (about 2 large) or apple, Cortland (about 2 large)
• 1/4 cup rum or apple cider
• 2 tablespoons butter, melted
• 2 tablespoons boiled cider (optional but good)
• 3/4 cupbrown sugar
  
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger, ground
• 3 tablespoons flour
• 1/4 teaspoon salt

STREUSEL TOPPING

• 1/2 cup flour
• 1/2 cup rolled oat, old fashioned
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 8 tablespoons butter (one stick)

Directions

1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.

TOPPING:.

1. In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
2. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
3. Sprinkle topping over the filling.
4. Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.

Shepherd's Pie

Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

Directions

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Chickpeas With Baby Spinach

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Roasted chicken with mixed vegetables

Ingredients

1.5 lbs. chicken thighs

Salt and pepper to taste

1/4 cup olive oil

4 large carrots, cleaned and sliced

2 shallots or 4-5 garlic cloves sliced

1 pint brussels sprouts, halved

In a large skillet, season the chicken with salt and pepper and olive oil. Sear in hot pan to brown outside and place in the oven (pan should be large enough to hold all of the chicken and all of the vegetables). Bake at 375 degrees.

When chicken is in the oven for 15 minutes, add the remaining ingredients. Roast for approximately 45 minutes.

Tuna and Bean Salad

Tuna and Bean Salad

This easy, light meal salad offers both protein and omega-3 fatty acids. A more authentic version would call for tuna in olive oil, but I actually prefer water-packed tuna.

1 small red onion, peeled and very thinly sliced

1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar

1 (6 1/2-ounce) can water-packed tuna, drained

1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed

2 tablespoons finely chopped flat-leaf parsley

Salt and freshly ground pepper

1 small or medium garlic clove, finely minced

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)

1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.

2. In a medium bowl or salad bowl, combine the tuna, beans, onions, and parsley.

3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve.

Yield: Serves two as a main dish, four as a starter

Advance preparation: This salad will keep for a couple of days in the refrigerator.

Pappardelle with Lamb Ragù

Ingredients

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Directions

1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Granola

4 cups old-fashioned oats
1 cup coarsely chopped nuts (whatever you like - pecans, cashews, almonds)
1 cup raw (unroasted) sunflower seeds
1/2 cup shredded unsweetened coconut
1/2 tsp. salt
6 tablespoons pure maple syrup
6 tablespoons light-tasting vegetable oil or sunflower oil
1 cup dried fruit (whatever you like - cranberries, apricots, etc.)

1. Preheat oven to 300 degrees. Toss the oats, nuts, sunflower seeds, coconut and slat to mix in a large bowl.
2. Combine the maple syrup and oil in a saucepan; warm over low heat. Pour over the oat mixture. Stir with a wooden spoon very well to coat all oats.
3. Spread - no more than about 1/2 inch thick - on baking sheets (you can use parchment paper if you have it) and cook for 30 to 40 minutes flipping with a spatula once.
4. Cool thoroughly, then stir in the dried fruit.

You can try different things and substitute different nuts. I also sometimes toast the pecans with some honey on them. A few other ideas they say: ginger, cinnamon, dried cherries, mixed tropical fruits

Pesto

Wait for the spring, and then make this once a week.

3 garlic cloves
1/4 cup pine nuts (walnuts or almonds are ok too, but pine nuts are best)
2 cups or more of fresh basil leaves
a handful of fresh parsley leaves
8 tablespoons (half cup) of olive oil
1 lb pasta (rigatoni or penne are good)
parmesan cheese in abundance

Steps:
1. Boil your pasta water
2. Saute the pine nuts in half of the oil until they are starting to brown (do it at low temp to control the cooking)
3. Add garlic to the oil/pine nut mixture with about a minute left in the cooking time so it gets slightly sauteed.
4. Place basil and parsley in a cuisinart, chop
5. Add pine nuts, garlic and oil, add rest of oil. Chop
6. Cook pasta and add to a bowl with pesto sauce. Mix and stir well. Add 1-2 tablespoons of pasta cooking water
7. Salt and pepper and parmesan to taste

Best served cold, so if you have time, put in the fridge for an hour or so.