Garlicky Cheese Polenta Served with braised vegetables
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Shopping List

• 1 lb. Brussels sprouts
• 1 bunch thyme
• 8 oz. Fontina or Monterrey Jack
• 1 pkg. instant polenta

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• 7 garlic cloves
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Chef’s knife
• Heavy skillet
• Instant read thermometer
• Large saucepan
• Measuring cups and spoons
• Paring knife
• Small saucepan
• Strainer
• Wooden spoons

Suggestions

• Wine:  A hearty Italian red, like a Valtellina Superiore
• Dessert:  Sorbet and fresh fruit

Game Plan:

• When you walk in the door
  • Refrigerate the cheese (to make it easy to slice)
  • Preheat the broiler
  • Adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine, pour yourself a glass and prepare to have some fun
• Prep
  • Trim any damaged leaves from the Brussels sprouts. Rinse them, then cut in half, lengthwise.
  • Peel the garlic.  Cut 6 cloves in thin slices, crosswise.  Cut the last clove in thick slices, lengthwise.
  • Fill the large saucepan with 6 cups water and 1-1/2 tsps. salt and put it over high heat.
  • Put 8 tbsps. (1 stick) butter in the small saucepan.
  • Slice the cheese into thin slices.
• Start Cooking
  • Put the Brussels sprouts in the heavy skillet, cut side down.  Drizzle with 1 tbsp. olive oil and strew 2 bay leaves, the garlic clove cut lengthwise, and 20 thyme sprigs over them.  Sprinkle generously with salt and pepper, then pour ½ cup water around the Brussels sprouts, shake the pan so the liquid goes under them and set the pan over medium-high heat.
  • When the water comes to a simmer, lower the heat to keep the water simmering, cover and cook for about 5 minutes.
  • Put the butter over low heat.  Once the butter has melted enough to coat the bottom of the pan, add the 6 cloves sliced garlic.  Let it cook for 5 minutes (it will turn pale golden).
  • The water for the polenta is most likely boiling so pour in the polenta, whisking as you pour.  Keep whisking until the polenta thickens and turn down the heat if it starts popping out of the pan.  Cook and whisk the polenta for 5 minutes then remove it from the heat and turn it into the heat-proof baking dish.
  • Check the Brussels sprouts.  They’re probably nice and tender, so you can remove the lid.  Keep them cooking, shaking the pan from time to time, until all of the water evaporates and the Brussels sprouts begin to turn golden, 2-3 minutes.
  • Pour the butter and the garlic over the polenta, lay the slices of cheese on top, and put under the broiler for 4-5 minutes.
  • You have just enough time to finish cooking the Brussels sprouts and call someone to set the table for you.
  • Turn the Brussels sprouts into a warmed serving dish.
  • When the cheese is bubbling and golden remove the polenta from the broiler.  Turn off the broiler and take the polenta to the table.  Don’t forget a hot pad and the wine.

Wow that was fast, let’s eat!

	Best of January – Maine Fisherman’s Stew Served with biscuits and a cucumber salad
	Serves 4 Prep time: 45 minutes (over 2 days) Total time: 1 hour 15 minutes

Shopping List

• 2 small yellow onions
• 4 large russet potatoes
• 1 bunch flat-leaf (Italian) parsley
• 2 long (English) cucumbers
• Baking powder
• Whole milk (you’ll need a little over 3 cups)
• 7 oz. container plain yogurt (we like Greek)
• 4 large eggs
• 8 oz. bacon, preferably without nitrites
• 2 lbs. hake, lingcod, halibut, or other firm white fish

Pantry Items

• All-purpose, unbleached flour
• Black pepper
• Sea salt
• Sugar
• Unsalted butter
• White wine vinegar

Tools

• 9X13 baking dish
• Chef’s knife
• Food processor
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Parchment paper
• Paring knife
• Rolling pin
• Sheet pan
• Sifter
• Spatula
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine: Try a Sauvignon Blanc
• Dessert: Apple Pie

Game Plan:

• Prep the day before
  • Rinse the fish and check it for bones. Remove any you find.
  • Sprinkle the bottom of the 9×13 non-reactive (glass) baking dish with 1 tbsp. salt.
  • Lay the fish fillets on top, trimming them to fit if necessary.
  • Sprinkle with 2tbsps. salt, cover and refrigerate for 24 hours.
• When you’re ready to get started
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it.
• Prep the day you’ll eat
  • About 2 hours before you plan to eat, score the cucumbers down their length with a fork, then slice them into thin slices (use a mandolin if you have one).
  • In a small bowl, whisk together ½ cup vinegar, 2 tbsps. sugar, 1/4 tsp. salt and lots of black pepper. Add the cucumbers and toss.
  • Measure out 4 tbsps. (½ stick) unsalted butter and cut it into small pieces. Refrigerate.
  • Put another piece of butter on a plate and put it on the table (it’s for the biscuits).
  • Put 4 eggs in a medium saucepan, cover them with water and place over medium-high heat. When the water comes to a boil, reduce the heat to medium and cook the eggs for 10 minutes.
  • Drain the eggs and put them in a bowl under cold running water for about 5 minutes.
  • Why not go ahead and set the table now?
  • About an hour before you eat, preheat the oven to 425F.
  • Thinly slice the onions (use your mandolin again).
  • Pour 1 cup vinegar into a bowl. Add the onions, pushing them down into the vinegar. Set aside.
  • Rinse and pat dry the parsley. Pluck 1 cup leaves.
• Start Cooking
  • Peel and halve the potatoes. Put them in a saucepan, cover them with water, add 2 tsps. salt and cook until they are soft, which will take 20 minutes.
  • Make the biscuits: Measure out 1/3 cup yogurt and ½ cup milk.
  • Sift 1-3/4 cups flour, 2 tsps. baking powder and 1 tsp. salt into a large bowl or the bowl of a food processor. Mix.
  • Cut the butter into it using two knives, your fingertips, or the food processor. The result you want is a mixture that resemble coarse cornmeal.
  • Using a fork, mix in the yogurt, then ½ cup milk. Add more milk if the dough is dry – you want it soft (not sticky!).
  • Dust a clean work surface lightly with flour and turn out the dough onto it. Knead just long enough so the dough holds together.
  • Roll out the dough so it is 1-1/4 inches thick, shape it into a square and cut it into 12 squares.
  • Line the sheet pan with parchment, and put the squares on the parchment. They can be touching.
  • Put the biscuits in the center of the oven and bake until they’re nice and gorgeously golden, about 18 minutes.
  • Check the potatoes. If they’re soft, remove them from the heat. They can stay in the water to keep warm.
  • Cut the bacon into 1/4 inch pieces.
  • Put the bacon in the nonstick fry pan over medium heat and cook until it is crisp and golden, about 10 minutes. Transfer it to a bowl, with its fat. Keep warm.
  • Time to cook the fish. Rinse it under cold water, on each side.
  • Put it in the large saucepan and cover it with water. Bring the water to a boil, remove from the heat and drain.
  • Cover the fish with water and bring the water to a boil again. This time, reduce the heat to medium so the water simmers and cook the fish until it is translucent (15-20 minutes.)
  • While the fish is cooking, make the egg gravy.
  • Peel and coarsely chop the eggs.
  • Melt 4 tbsps. butter in the medium saucepan over medium heat.
  • Whisk in 3 tbsps. flour and cook for 2 minutes. Check so it doesn’t burn.
  • Whisk in 2 cups milk and continue whisking until the sauce is thick. Season with salt and pepper.
  • Stir the the chopped eggs into the sauce.
  • Check the biscuits – if they’re baked put them on a cooling rack and turn off the oven. Put plates in the oven to warm.
  • Check the fish. If it is cooked, remove it from the heat. Gently remove it from the liquid and arrange it on a large platter.
  • Mince the parsley.
  • Drain the liquid the fish has released. Drain the potatoes and arrange them around the fish. Sprinkle with parsley.
  • Dinner is ready! Serve the fish and potatoes with the bacon, egg gravy, onions and vinegar and cucumber salad on the side. Oh! Don’t forget the biscuits, and the wine.

Wow that was fun, let’s eat!

	Best of January – Fancy Chicken Breasts with Mushrooms Served with sweet potatoes
	Serves 4 Prep time: 25 minutes Total time: 45 minutes

Shopping List

• 10 oz. button mushrooms
• 3 large sweet potatoes
• 1 bunch flat-leaf (Italian) parsley
• 3 oz. soft goat cheese
• 4 thin slices prosciutto
• 1 large egg
• 1 cup fresh bread crumbs
• 4 large, boneless, skinless chicken breasts
• 1/4 cup white wine, such as Pinot Gris

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Rolling pin
• Spatula
• Steamer
• Tongs
• Waxed paper
• Wooden spoons

Suggestions

• Wine: Pinot Gris or whatever you are going to use for the chicken
• Dessert: Ice Cream Sundaes

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken or the goat cheese
  • Preheat the oven to 375F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Put 3 cups water in a steamer and set over medium heat.
  • Place the chicken breasts between two pieces of waxed paper and pound on them gently with a rolling pin until they’re about 1/4-inch thick.
  • Peel and mince 1 small garlic clove.
  • Mix the goat cheese with the garlic and lots of black pepper.
  • Quickly rinse the mushrooms (it’s ok, they won’t absorb water). Trim off the stems, if necessary, and thinly slice them.
  • Peel the sweet potatoes and cut them into 2-inch chunks.
  • Rinse and pat dry the parsley. Pluck 1 cup leaves.
  • Lay out the chicken breasts. Lay a slice of prosciutto on top of each (if the prosciutto hangs over the chicken, trim it).
  • Place one-quarter of the goat cheese mixture on one end of the prosciutto. Roll up the chicken breast around the filling.
  • Set the rolled up breasts on a plate, seam-side down. They’ll stay rolled up.
  • Put the bread crumbs in a shallow bowl.
  • Whisk the egg with 1 tsp. water in another bowl.
  • Dip each rolled chicken breast first in the egg, then in the bread crumbs. Roll it around so it’s covered in crumbs. (tip – use one hand for dipping the chicken into the egg mixture, the other for dipping into the crumbs – it’s cleaner this way!)
• Start Cooking
  • Place the sweet potatoes in the steamer, cover and steam for about 20 minutes until they are tender through.
  • Heat 2 tbsps. oil in the heavy skillet over medium-high heat. Brown the chicken on all sides, which will take about 7 minutes.
  • Put the chicken in the baking dish and put it in the oven for 15 minutes.
  • Check the sweet potatoes. Make sure there is enough water in the steamer. If not, add some boiling water.
  • Melt 1 tbsp. butter in the nonstick fry pan over medium heat. Add the mushrooms and saute them until they begin to give up liquid, about 4 minutes. Season with salt and pepper.
  • Add 1/4 cup white wine, stir and cook just until the wine is hot and the mushrooms are tender, about 3 minutes. Remove from the heat.
  • Mince the parsley. Add half of it to the mushrooms, stir and taste for seasoning.
  • Check the sweet potatoes – they should be cooked. Add the rest of the parsley to them, and 1 tbsp. butter. Mix, crushing them at the same time. Season with salt and pepper.
  • Cut into one of the chicken breasts – if the meat is white, it is cooked through.
  • Evenly divide the mushrooms and the sweet potatoes among 4 dinner plates. Put a chicken breast on each plate, and take the plates to the table. Dinner is served.
  • Don’t forget the wine!

Wow that was fast, let’s eat!

	Best of January – Penne with Radicchio & Goat Cheese Served with a crisp winter salad
	Serves 4 Prep time: 10 minutes Total time: 30 minutes

Shopping List

• 1 medium red onion
• 3 heads radicchio
• 1 bunch rosemary
• 1 bunch flat-leaf (Italian) parsley
• 4 Belgian endive
• 1 lemon
• 1/4 cup walnuts
• 8 oz. soft goat cheese
• 1lb. high-quality dried penne

Pantry Items

• Balsamic vinegar
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: Chianti
• Dessert: Frozen yogurt

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Peel and finely chop the onion.
  • Trim off outer leaves from the radicchio and chop into small (1/2-inch) pieces.
  • Rinse and pat dry the parsley. Pluck 1 1/2 cups leaves.
  • Strip 1 tbsp. leaves from the rosemary.
  • Peel and dice 1 clove garlic.
  • Put the walnuts on the sheet pan and in the oven to toast. They’ll take 7-8 minutes.
• Start Cooking
  • Heat 2 tbsps. olive oil in a heavy skillet over medium heat. Add the onion, and cook, stirring often until it is softened, about 7 minutes.
  • Remove the walnuts from the oven.
  • Mince the parsley and the rosemary together.
  • Add the radicchio to the onions, stir and cook until it has softened, about 5 minutes.
  • Stir in 2 tbsps. balsamic vinegar and the parsley and rosemary mixture.
  • Season to taste with salt and pepper and transfer to a bowl large enough for the pasta.
  • Break up the goat cheese into the bowl and mix it lightly into the radicchio mixture.
  • Put the pasta in the boiling water, stir and cook until it is al dente, 7-12 minutes.
  • While the pasta is cooking, trim the endive (remove the stem end and any leaves that are blemished.)
  • Cut the endive into 1/2-inch thick rounds.
  • Squeeze 1 tbsp. lemon juice into a bowl. Whisk in the garlic and a pinch of salt and pepper.
  • Whisk in 1/4 cup oil, then add the endives and toss. Taste for seasoning and adjust.
  • Check the pasta. If it is al dente, drain it, reserving some cooking liquid.
  • Add the pasta to the radicchio and goat cheese and toss, toss, toss. If the pasta is dry, add cooking water 1 tbsp. at a time until it is the texture you like. Taste for seasoning.
  • Coarsely chop the walnuts and sprinkle them over the endive salad. Take it and the pasta to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

	Best of January – Thai Steak Served with rice and a spicy cabbage salad
	Serves 4 Prep time: 15 minutes Total time: 35 minutes

Shopping List

• 1 large green cabbage
• 1 bunch cilantro
• 2 limes, preferably organic
• 1 jalapeno or other chile pepper
• ½ cup salted peanuts or almonds
• Curry paste (Thai Green if available; you’ll need a couple tbsps.)
• One 15 oz. can coconut milk
• 2 cups jasmine or other aromatic white rice
• 1-1/2 lbs. sirloin steak

Pantry Items

• Black pepper
• Canola oil
• Fish sauce
• Sea salt
• Sugar

Tools

• Chef’s knife
• Food processor
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine: A Riesling would taste really good with this!
• Dessert: Apple Crumble

Game Plan:

• When you walk in the door
  • Don’t refrigerate the steak
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Peel off any outer leaves of the cabbage that look damaged. Cut the cabbage in quarters and remove the core from each then thinly slice them (if you have a food processor that can thinly slice, use it here).
  • Rinse and pat dry the cilantro. Pluck ½ cup leaves.
  • Zest ½ a lime. Mince the zest. Squeeze the limes into a measuring cup (you need about 1/3 cup juice).
  • Trim the chile pepper, remove the seeds and if you want to remove heat, also remove the white pith. Mince half the chile.
  • Coarsely chop the peanuts or almonds.
  • Put 2 cups of the rice into the strainer and rinse it really, really well under cold water.
  • Open the coconut milk.
• Start Cooking
  • Put the rice in the medium saucepan with 4 cups water and 1/2 tsp. salt. Bring the rice to a boil over medium-high heat. Let it boil until there are bubble holes on top of the rice, about 10 minutes.
  • Time to cook the steak. If your steak is very lean, put 2 tsps. oil in the pan. With or without oil, put the pan over medium heat. When the oil is hot but not smoking (or when the pan is hot), put the steak in the pan and cook it on one side for about 5 minutes.
  • While the steak is cooking, make the dressing for the cabbage. In a large bowl whisk together 2 tbsps. oil, 1/4 cup lime juice, the minced lime zest, 1 tbsp. fish sauce, and 2 tsps. sugar.
  • Mince the cilantro leaves and whisk them into the dressing.
  • Check and turn the steak. Generously season it with salt and pepper. Cook it until it’s to your liking. If you like it medium rare, (this is what we recommend) 10 minutes total is plenty of time.
  • Add the cabbage to the dressing and toss, toss, toss. Add the nuts, toss a couple more times, then taste for seasoning and adjust.
  • Check the rice for bubble holes. As soon as you see them, turn the heat to low, cover the rice, and cook it for another 10 minutes.
  • You’ve got a few minutes, so set the table and do a little clean up.
  • Check the steak. If it’s cooked the way you like it, transfer it to a platter.
  • If the rice has cooked for an additional 10 minutes, turn off the heat under it and forget about it. Don’t even peek – it needs to plump undisturbed.
  • Pour the coconut milk into the pan you used for the steak, which should still be over medium heat. Scrape up any browned bits from the bottom of the pan.
  • Add 1 tbsp. curry paste, 1 tbsp. lime juice, 2 tsps. fish sauce, the minced pepper and 1 tsp. sugar and bring the milk to a boil. Cook, stirring, until the milk has thickened and smells delicious, 4-5 minutes. Taste for seasoning – you might want to add more curry paste. Remove from the heat.
  • Thinly slice the steak on the bias. Place it back on the platter, and pour the coconut sauce over it. Garnish with cilantro sprigs.
  • Put the rice in a bowl, garnish it with cilantro sprigs too and take it, along with the steak and the cabbage salad, to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

	Best of January – Tuscan Bean Soup Served with Garlic Crostini
	Serves 4 Prep time: 20 minutes Total time: 45 minutes

Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters

Shopping List

• 1 bunch kale or collards
• 1 yellow onion
• 1 bunch flat-leaf (Italian) parsley
• 1 thumb-size piece kombu
• One 15 oz. can chickpeas
• One 15 oz. can white beans
• One 15 oz. can aduki beans
• Two 15 oz. cans diced tomatoes with their juices
• 1 cup red wine
• 1 bottle brown rice vinegar
• 1 baguette

Pantry Items

• Black pepper
• Dried basil or oregano
• Dried rosemary
• Dried thyme
• Extra virgin olive oil
• 7 garlic cloves
• Sea salt
• Vegetable stock (optional)

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Pastry brush
• Sheet pan
• Spatula
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine: Try a nice Italian red table wine and use it in the soup as well!
• Dessert: Poached Winter Fruit Medley from Clean Food: A Seasonal Guide to Eating Close to the Source p.251
• If you have leftover crostini, cut into cubes to use as croutons and freeze. Reheat in a 350F oven until crisp.

Game Plan:

• When you walk in the door
  • Preheat the oven to 450F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Cut a thumb-size (about 1×3-inch) piece of kombu. Place it in a bowl with enough water to cover and set aside.
  • Peel and mince 4 cloves garlic.
  • Peel 3 cloves garlic. Cut them in half.
  • Peel and coarsely chop the onion.
  • Rinse and pat dry the kale or collards. Trim off the ends of the stems and chop into bite-size pieces.
  • Rinse and pat dry the parsley. Pluck 1/4 cup leaves.
  • Drain and rinse the beans, separately. Measure out 1-1/2 cups of each variety of bean.
  • Measure out 2-3 tbsps. dried herbs of your choice (we recommend equal parts thyme and oregano with a touch of rosemary). Crush them together with your fingers.
• Start Cooking
  • Drain and mince the kombu.
  • Put 2 tbsps. olive oil in the Dutch oven over medium heat.
  • Add the onion and the minced garlic and cook, stirring constantly until the onion softens, 3-5 minutes.
  • Add 1 tbsp. of dried basil, 2 tsps. dried oregano and 1/4 tsp. dried rosemary. Stir.
  • Add the beans, stir, then add the tomatoes, greens, kombu, and 2 cups water or vegetable stock. Stir.
  • Bring to a boil, reduce the heat so the liquid is simmering, and stir in 1 tbsp. brown rice vinegar and 1 cup red wine.
  • Season generously with salt and pepper, cover and cook until the kale or collards are tender, 20- 25 minutes.
  • Set the table now and pour yourself a glass of wine.
  • Prepare the crostini. Cut the baguette into thin, diagonal slices.
  • Arrange the slices on a baking sheet.
  • Measure out about 3 tbsps. oil into a small bowl.
  • Brush the slices of baguette with oil.
  • Rub the slices of baguette with the garlic cloves that are cut in half.
  • About 10 minutes before the soup is ready, put the crostini in the oven to toast.
  • Remove them after 3 minutes, turn and brush them with olive oil.
  • Sprinkle the crostini evenly with the dried herbs. Put them back in the oven for an additional 2-3 minutes, until they are crisp.
  • Mince the parsley.
  • To check the soup, taste a piece of kale or collard. If it’s tender, stir in the parsley and taste the soup for seasoning. Adjust if necessary.
  • Put the crostini in a basket and get some help taking them, the soup and the wine to the table. Don’t forget the hot pad for the table!

Thanks Terry, this looks delicious, let’s eat!

	Sunday Dinner – Chicken Pot Pie Served with a winter salad
	Serves 4 Prep time: 30 minutes Total time: 90 minutes

Shopping List

• 2 medium Yukon Gold potatoes
• 1 medium yellow onion
• 2 stalks celery
• 2 Belgian endives
• 1 curly endive
• 1 small radicchio
• 1 shallot
• ½ cup frozen peas
• ½ cup walnuts
• 3 eggs
• 1/4 cup heavy cream, preferably non ultra-pasteurized
• Puff pastry (try to find the kind made with butter), or make your own pastry
• One 3-1/2 lb. chicken, preferably organic (you can buy a pre-roasted chicken for this, or roast your own)

Pantry Items

• All-purpose flour
• Bay leaves
• Black pepper
• Black peppercorns
• Chicken broth
• Dried beans (to use for pastry weights if you don’t have them)
• Extra-virgin olive oil
• Garlic
• Nutmeg (preferably freshly grated)
• Red wine vinegar
• Sea salt
• Unsalted butter

Tools

• Aluminum foil
• 9X13 baking dish
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Pastry weights
• 10″ pie pan with removable bottom
• Roasting pan
• Roasting rack
• Salad spinner
• Sheet pan
• Small saucepan
• Spatula
• Steamer
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Merlot
• Dessert:  Ice Cream
• Total time can vary greatly if you purchase a pre-roasted chicken and pre-made pastry.  If you have time, make it all from scratch.

Game Plan:

• When you walk in the door
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • If you are roasting your own chicken, do that first.
  • While the chicken is roasting, make the pastry if you choose.
  • Both of these steps can be done well in advance.
  • When you’re ready to start the pie, roll out half the pastry dough (or one sheet of puff pastry) to fit the 10-inch, removable bottom tart tin or a pie plate.  Trim the edges and crimp them and refrigerate.
  • Peel the potatoes, cut them in half lengthwise.
  • Peel and dice the onion.
  • Trim and dice the celery.
  • Peel and mince 1 clove garlic.
  • Peel and thinly slice the shallot.
  • Put 2 of the eggs in the small saucepan, cover with water and set over high heat.  When the water boils, turn down the heat so it’s simmering and cook the eggs for 10 minutes.
  • Remove any damaged leaves from the lettuces (Belgian endives, curly endive and radicchio).  Separate the leaves.  Rinse and spin them dry then tear the leaves into large bite-size pieces and put in a large bowl.
  • Remove the meat from the chicken and cut into 1/2 inch cubes.  You’ll need about 4 cups of cubed chicken.
  • Coarsely chop the walnuts.
  • Whisk the final egg with 1 tsp. water.
• Start Cooking
  • Check the eggs.  If they’ve been cooking for 10 minutes, remove them from the pan, set them in a bowl and cover with cold water.  Add a couple of ice cubes if you’ve got them.  Leave them in the bowl until they’re cool.
  • If the oven is 425F, line the pastry with aluminum foil, add enough dried beans or pastry weights to cover the bottom of the pastry by 1/2-inch, set the tart tin on the baking sheet and bake in the center of the oven until the pastry is golden on the edges, about 15 minutes.
  • Fill the bottom of a steamer or a saucepan with 3 cups water, place the steamer in the pan and put over high heat.  When it boils, add the potatoes, cover and cook until they’re tender, about 15 minutes.
  • Combine 1 cup chicken broth, 1 bay leaf, and 6 black peppercorns in a small saucepan and bring it to a boil over high heat.  When it boils, remove the pan from the heat, cover and let sit for 5 minutes.
  • Melt 1 tbsp. butter in a small saucepan over medium-high heat.  Whisk in 1 tbsp. flour and cook until the mixture bubbles, then for 2 more minutes.
  • Strain the hot stock into the butter/flour mixture whisking it all the time and cook until the mixture has thickened, about 3 minutes.
  • Check the pastry.  If it is golden, remove it from the oven and remove the aluminum foil and weights.
  • Whisk 1/4 cup heavy cream into the stock and flour mixture.  Season to taste with salt, pepper and a pinch of nutmeg.
  • Check the potatoes.  If they’re tender, remove them from the steamer and when you can, thinly slice them. It’s a good idea to let them cool for awhile.
  • Melt 2 tbsps. butter in the heavy skillet over medium-high heat.  Add the onion and the celery and cook for 5 minutes, then add the garlic and cook for 2 minutes.
  • Add the chicken to the pan, stir and warm it for about 2 minutes, then remove the pan from the heat.
  • Add the peas to the pan and stir.
  • Add the sauce to the vegetables and chicken and stir.
  • Roll out the remaining half of the pastry (or the puff pastry) to a 12-inch circle.
  • Peel the hard boiled eggs and thickly slice them.
  • Line the pre-baked pastry with the sliced potatoes.  Top with the vegetable and chicken mixture, then the sliced eggs.
  • Brush the edges of the pre-baked pastry with the egg and water mixture.  Set the round of pastry on top of the pie, and gently press it onto the cooked edges of the bottom pastry.  Brush the top of the pie with the egg wash. Pierce or cut some holes in the pastry, set the pan on the baking sheet and bake for 30 minutes, until the pie is nice and golden.
  • While the pie is baking, make the salad.  Put the shallot in a large bowl with 1 tbsp. vinegar.  Whisk in a pinch of salt and some pepper, then whisk in 6 tbsps. olive oil.  Taste it.
  • You’ve got some time now to set the table and relax a bit.
  • When the pie is cooked, remove it from the oven.
  • Whisk up the dressing, add the greens, then toss, toss, toss.  Sprinkle the walnuts over the top and take the salad to the table.
  • Take the pie to the table – don’t forget a hot pad and the wine!

Wow that was easier than I thought it would be, let’s eat!

	Simple Broiled Salmon Served with steamed vegetables
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1 lb. Brussels sprouts
• 4 medium Yukon Gold potatoes
• 4 carrots
• 1 small head cauliflower
• 2 bunches fresh rosemary or thyme
• 1-1/2 -2 lbs. salmon filets  (wild-caught if possible)
• 1 loaf of great, crusty bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Aluminum foil
• Bread knife
• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Spatula
• Steamer
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  A delicious white Côtes du Rhône
• Dessert:  Chocolate Cake

Game Plan:

• When you walk in the door
  • Rinse the fish, check it for bones (remove any you find), cut it into 4 portions and refrigerate
  • Preheat the boiler and adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Fill the bottom of a steamer with 3 cups water, set the steamer in the pan and place over medium heat
  • Open the wine and refrigerate
• Prep
  • Line the sheet pan with aluminum foil and lay a thick bed of the herbs on the prepared sheet pan for cooking the fish.
  • Trim the Brussels sprouts and cut them in half.
  • Peel and cut the potatoes into large, bite-size pieces.
  • Trim, peel, and cut the carrots into 1-inch lozenge shapes.
  • Separate the florets from the cauliflower into large bite-size pieces.
  • Peel and mince 1 large or 2 small garlic cloves.
• Start Cooking
  • Put the carrots and the potatoes in the steamer, cover, and steam them for 7 minutes.
  • Set the table now, this one’s fast!
  • Add the Brussels sprouts to the steamer and steam for about 5 minutes.
  • Put 3 tbsps. olive oil in a serving bowl for the veggies.  Add the garlic to the olive oil and stir.
  • Add the cauliflower to the steamer and steam until it’s tender, about 7 minutes.
  • Lay the fish on top of the herbs and put the fillets under the broiler for 7-8 minutes until the fish is opaque.
  • Check the veggies.  If they’re all tender, tip them into the olive oil and toss them gently.  Season with salt and pepper and toss again.
  • Check the fish.  Slip a spatula under one of the fillets and lift it slightly.  If the fillet separates into flakes, the fish is cooked.  Otherwise it needs another minute or two.
  • Slice the bread and take it to the table with the veggies and wine.
  • When the fish is done, remove it from the herbs, put it on a platter, drizzle the fillets with olive oil and season with salt and pepper.
  • Garnish the platter with fresh herbs and take it to the table.

Wow that was fast, let’s eat!

	Spaghetti with Sage & Garlic Butter Served with simple spinach
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 2 lbs. baby spinach, preferably organic
• 1 bunch sage
• 1 lemon
• 1 cup freshly grated Parmigiano Reggiano
• 1 lb. best-quality dried spaghetti

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Small saucepan
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  A lively red, preferably from Tuscany
• Dessert:  Fruit salad (oranges, apples, pears, dried apricots and dates)

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Pluck 20 sage leaves.
  • Peel and coarsely chop 2 cloves garlic.
  • Put 6 tbsps. butter in the small saucepan.
  • Trim and rinse the spinach.  Don’t dry it.
  • Put the spinach in the large saucepan.  You’ll have to push it down.  Don’t think there is too much – it cooks way, way down.
  • Set a strainer in the sink.
  • Set the table now.  This is a quick menu!
• Start Cooking
  • Put the pan with the butter in it over low heat.  As soon as melted butter covers the bottom of the pan, add the sage and the garlic.
  • When the water is boiling in the pasta pot, add the pasta and stir.  Cook until it is al dente, 7-12 minutes depending on the pasta.
  • Check the butter – stir the sage and garlic.  Let it cook for about 8 minutes – the butter should stay golden.
  • Put the spinach over medium-high heat.  As it cooks, turn it with tongs until it is wilted but still bright green, 5 minutes
  • When the spinach is cooked, turn it into the strainer and press on it to get rid of as much liquid as possible.
  • Put the spinach into a bowl and squeeze about 1 tbsp. lemon juice through your fingers and over the spinach, then toss.  Season with salt and pepper, toss it again.
  • Check the pasta.  If it is al dente, drain it, saving a bit of cooking liquid.
  • Put the pasta in a large bowl, pour the butter, sage and garlic over it, toss it.  Season generously with salt and pepper, and toss again.  If it’s dry, add a little cooking water to moisten it.
  • Dinner is ready!  Take the pasta, the spinach and the Parmigiano to the table.  Don’t forget the wine.

Wow that was fast, let’s eat!

	Tartiflette Served with a green salad
	Serves 4 Prep time: 20 minutes Total time: 40 minutes

Shopping List

• 2 lbs. Yukon Gold potatoes
• 1 lb. yellow onions
• 1 shallot
• 1 head escarole
• 1 cup arugula leaves
• 1 lb. cheese such as Raclette or Monterrey Jack
• 8 oz. bacon, preferably nitrite free

Pantry Items

• Black pepper
• Dijon mustard
• Extra-virgin olive oil
• Red wine vinegar
• Sea salt

Tools

• 9X13 baking dish
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Slotted spoon
• Spatula
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Aprement from the Savoie, or a Sauvignon Blanc
• Dessert:  Fresh fruit

Game Plan:

• When you walk in the door
  • Preheat the oven to 475F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Peel and rinse the potatoes.  Slice them into 1-inch rounds, put them in the saucepan, cover with water, and add 2 tsps. salt.
  • Peel and thinly slice the onions.
  • Peel and thinly slice the shallot.
  • Trim the escarole and discard any damaged leaves.  Separate the remaining leaves, rinse, spin them dry and tear them into large, bite-sized pieces.
  • Rinse and spin dry the arugula.
  • Stack the bacon slices and cut them across into ½-inch strips.
  • Slice the cheese into 1/2-inch thick slices.
• Start Cooking
  • Put the potatoes over medium-high heat.  When the water boils turn down the heat so it is simmering and cook until the potatoes are tender, 15-20 minutes.
  • While the potatoes are cooking, put the bacon in the skillet over medium-high heat.  When it begins to sizzle, turn down the heat and cook, stirring once in a while, until the bacon has rendered a lot of its fat and is beginning to turn crisp, 5-7 minutes.
  • Remove the bacon from the pan.  Increase the heat to medium-high under the pan.
  • Add the onions to the pan.  Cook, stirring once in awhile, until they get golden and crisp at the edges, 8-10 minutes.  Lightly season them with salt and pepper.
  • Add the bacon back to the onions, stir together, remove from the heat.
  • When the potatoes are cooked, using a slotted spoon, transfer them from the cooking water to the baking dish.  Add the onions and the bacon, along with any fat in the pan.
  • Lay the cheese evenly on top and put the pan in the oven.  It will take 10-15 minutes for the cheese to fully melt and turn golden.
  • While the tartiflette is baking, make the salad.  Put 1 tbsp. vinegar into a bowl and whisk in 1 tsp. mustard.
  • Whisk in the shallot and a generous pinch of salt and pepper and 1/4 cup olive oil.
  • Set the table now.  Pour yourself a quick glass of wine.
  • Time to add the escarole and the arugula to the vinaigrette and toss, toss, toss.  Take the salad and the wine to the table.
  • Come back and check the tartiflette.  If the cheese is bubbling and golden, it’s ready.  If not, let it cook until it is – it won’t take long.  When the tartiflette is ready, take it to the table.  Don’t forget a hot pad!

Wow that was fast, let’s eat!

	French Vegetable Stew
	Serves 4 Prep time: 15 minutes Total time: 50 minutes

Shopping List

• 1 medium yellow onion
• 2 leeks
• 1 small Savoy cabbage
• 1 medium turnip
• 2 medium potatoes (we like Yukon Gold)
• 1 bunch flat-leaf (Italian) parsley
• 1 bunch fresh thyme
• One 15 oz. can small white beans
• 1 baguette

Pantry Items

• Bay leaves
• Black pepper
• Garlic
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Paring knife
• Strainer
• Tongs
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  Chardonnay
• Dessert:  Chocolate Mousse

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Peel and dice the onion.
  • Trim the green from the leeks and save or discard.
  • Trim and clean the white parts, and dice.
  • Peel and dice the turnip.
  • Peel and dice the potatoes.
  • Separate out 10 sprigs of thyme.
• Start Cooking
  • Put all the vegetables except the cabbage  into the Dutch oven.
  • Add 8 cups water, the 10 thyme sprigs and 2 bay leaves.  Add 1 tsp. salt and a generous grind of pepper.
  • Bring to a boil over high heat and cook for 15 minutes.
  • While the veggies are cooking, prepare the cabbage.  Trim any damaged leaves and discard.  Trim any loose leaves from the cabbage, rinse and stack them.  Cut the leaves in thin strips.
  • Cut the rest of the cabbage into 6 wedges and remove the core from each wedge.
  • Reduce the heat so the water is boiling gently.  Add the cabbage leaves and wedges and cook until all the vegetables are tender, about 25 minutes.  The cabbage will be really soft and delicious at this point but if you want it less cooked, reduce the cooking time (you’ll lose flavor if you cook it less, though).
  • While the soup is cooking, rinse and pat dry the parsley.  Pluck 1 cup leaves.
  • Peel 2 cloves garlic.
  • Drain and rinse the beans.
  • Set the table, catch up on Twitter – the soup needs little supervision for the first 15 minutes of this second stage of cooking.
  • When you return to the kitchen pour yourself a glass of wine and finish the soup.
  • Add the beans to the soup and taste it for seasoning.
  • Mince the parsley and the garlic.
  • Test the veggies.  If they’re tender, stir in the parsley and garlic mixture.  Adjust the seasoning again.
  • Slice the baguette, and take it with the wine to the table.
  • Serve the soup making sure to put 1 cabbage wedge in the bowl of the lighter eaters, 2 in the bowls of the heavier eaters.

Wow that was fast, let’s eat!

	Sunday Dinner – Roast Lamb Served with roasted potatoes and endive salad
	Serves 4 Prep time: 15 minutes Total time: 90 minutes*

Shopping List

• 8 large potatoes (we like Yukon Gold), preferably organic
• 1 lb. Belgian endive
• 1 lemon
• 1 bunch rosemary
• 1-3/4 lbs. boneless lamb shoulder, in one piece
• ½ cup walnuts
• 1 baguette

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt
• Walnut oil – optional

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Instant read thermometer
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Roasting pan
• Roasting rack
• Sheet pan
• Spatula
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try a Gigondas
• Dessert:  Apple tart
• * Total time will be greater if marinating the lamb

Game Plan:

• When you walk in the door
  • Don’t’ refrigerate the lamb
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine, pour yourself a glass to savor while you cook
• Prep
  • Peel and finely dice 3 cloves garlic.
  • Strip 1/3 cup rosemary leaves.  Coarsely chop them, put them in a bowl and cover with 6 tbsps. olive oil.
  • Rub the lamb all over with 1 tbsp. of the olive oil and rosemary mixture.  Rub 2 of the diced garlic cloves over the lamb.
  • Set the lamb on the roasting rack in the roasting pan.  You can let the lamb sit at room temperature for up to 3 hours at this point.  Or you can roast it immediately.
  • When you’re ready to start cooking, scrub the potatoes.  Don’t peel them.  Make a deep slit in each potato, lengthwise, almost cutting it in half.
  • Rinse and pat dry the endive.  Remove any damaged leaves.
• Start Cooking
  • Put ½ cup walnuts on the sheet pan and put them in the preheating oven to toast.
  • Check the walnuts. Remove them from the oven if they’re toasted.
  • Sprinkle the insides of each potato with salt and pepper.   Slip a bay leaf into the slit in each potato.  Set the potatoes on the sheet pan you used for the walnuts and put in the oven.  They’ll take about 1 hour to roast.
  • Put the lamb in the oven and roast it for about 45 minutes total, for rare lamb.
  • After 15 minutes, baste the lamb with the olive oil and rosemary mix.
  • You’ve got some free time here, but don’t go too far because you need to baste the lamb twice more, at 15 minute intervals.
  • About 10 minutes before the lamb and potatoes are cooked, make the endive salad.
  • Coarsely chop the walnuts.
  • Squeeze half a lemon through your fingers into a bowl (you should have about 1 tbsp. lemon juice).  Add the remaining clove diced garlic, and a generous pinch of salt and pepper and whisk in 1/4 cup walnut or olive oil.
  • Cut the endive into 1/2-inch rounds and add them to the vinaigrette. Toss, toss, toss.  Add the chopped walnuts, adjust the seasoning and toss again.
  • Season the lamb generously with salt and pepper, and let it sit for at least 10 minutes.  You can leave the potatoes in the oven, even if they’ve already roasted for 1 hour – they’ll be fine.
  • Slice the bread, give the endive salad another toss and take both to the table.
  • Remove the potatoes from the oven and put them on a platter.
  • Transfer the lamb to a cutting board.  Pour any cooking juices into a gravy boat for the table.
  • Either slice the lamb at the table (impressive and elegant but potentially messy), or slice it in the kitchen and put it on a warmed platter (elegant but keeps people waiting). Either way, garnish with fresh rosemary sprigs.
  • Take the lamb, the potatoes and the wine to the table.

Wow, looks amazing, let’s eat!

	Tandoori Chicken Served with cabbage and spiced rice
	Serves 4 Prep time: 20 minutes Total time: 55 minutes

Shopping List

• 1 green or Savoy cabbage
• 3-inch piece fresh ginger
• 2 lemons
• 8 skin-on chicken thighs
• 2 cups yogurt (we like Greek)
• 2 cups basmati rice

Pantry Items

• Black pepper
• Cinnamon stick
• Cloves
• Garlic
• Ground coriander
• Ground cumin
• Garam masala or curry powder
• Sea salt
• Turmeric
• Unsalted butter

Tools

• 9X13 baking dish
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Beer:  Brooklyn East India Pale Ale will work wonderfully.  This India Pale Ale shows a nice balance between a warm bready malt center, and a fruity, lemongrassy hop character.  While some beers might be overwhelmed by the complex flavors of the dish, this beer will play along in perfect harmony.
• Dessert:  Lemon or Lime sorbet

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Do refrigerate the beer
  • Preheat the oven to 475F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
• Prep
  • Peel the ginger.  Mince half of it and cut the other half into thin coins.
  • Peel and mince 3 cloves garlic.
  • Put the yogurt in the baking dish.  Squeeze the juice from one of the lemons through your fingers into the yogurt.  Whisk in the minced ginger and garlic, 1 tsp. coriander, 1 tsp. cumin, 1 tsp. garam masala or curry powder and 1-1/2 tsps. turmeric.
  • Add the chicken to the yogurt marinade and stir so it is completely coated, let it sit at room temperature.
  • Cut the remaining lemon into quarters and put them in a bowl for the table.
  • Put 2 cups of rice into a strainer and rinse it really, really well under cold water.
• Start Cooking
  • Put the chicken in the oven.  It will take 25-35 minutes to cook.
  • Put the rice in the medium saucepan with 4 cups water, ½ tsp. salt, the coins of ginger, 1 cinnamon stick and 4 whole cloves.  Stir and bring to a boil over medium-high heat.  Let it boil until there are bubble holes in the top of the rice, about 10 minutes.
  • Put 3 cups water in the bottom of a steamer.  Set the steamer over medium heat.
  • While the chicken and rice are cooking, cut the cabbage into quarters and cut out the core.  Thinly slice the cabbage.
  • Check the rice for bubble holes.  As soon as you see them, turn the heat to low, cover the rice, and cook it for another 10 minutes.
  • Cut 2 tbsps. butter into small chunks and put them in the bottom of a serving bowl, for the cabbage.
  • You’ve got time to set the table now.
  • If the rice has been cooking for 10 minutes, turn off the heat under it and forget about it.  Don’t even peek – the rice needs to plump undisturbed.
  • Check the chicken and turn it.
  • About 8 minutes before the chicken is cooked, put the cabbage in the steamer.  Steam it until it is bright green and tender, which will take 5 -8 minutes.
  • When the chicken has cooked for 25 minutes, check a piece to see if it is cooked through.  Just pierce one of the pieces in the thickest part.  If the juices are pink, it needs to cook more.  If they’re golden, it’s cooked.  When the chicken is cooked, remove it from the oven and take it to the table.  If you’ve got a sprig of parsley, use it to garnish the chicken. (Don’t forget a hot pad for the table).
  • Put the cooked cabbage in the bowl with the butter and toss it until the butter is mixed throughout the cabbage.  Season with salt and pepper, toss it again, and take it to the table along with the rice and the lemons.
  • Don’t forget the beer!

	Cod in Mustard Cream Served with orzo and a green salad
	Serves 4 Prep time: 15 minutes Total time: 50 minutes

Shopping List

• 1 bag mixed salad greens, preferably organic
• 1 bag arugula, preferably organic
• 1 bunch flat-leaf (Italian) parsley (this is just for garnish – if you’ve got some, you don’t need to buy more)
• 2 large yellow onions
• 1 shallot
• 1 pt. heavy cream, preferably non ultra-pasteurized
• 1-1/2 lbs. cod or other thick, white fillet (halibut, flounder, ling cod)
• 1 lb. orzo

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Red wine vinegar
• Sea salt
• Whole grain mustard

Tools

• 9X13 baking dish
• Aluminum foil
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Spatula
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try a Pinot Gris
• Dessert:  Linzer torte
• You’re likely to have leftover orzo; serve it as a side later in the week.

Game Plan:

• When you walk in the door
  • Rinse and check the fish for bones and remove any you find, refrigerate
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Peel and thinly slice onions.
  • Peel and thinly slice the shallot.
  • Rinse and spin dry the salad greens and the arugula.  Tear the greens into bite-sized pieces and put them in a bowl.  Add as much arugula as you like to the greens.
  • Rinse and pat dry the parsley, if necessary.
  • Put the onions in the baking dish.
  • Whisk together 1-1/2 cups cream and 1 tbsp. mustard.  Pour over the onions, and stir to mix.
• Start Cooking
  • Place the baking dish in the oven and cook until the cream is bubbling and the onions are crisp-tender, about 25 minutes.
  • While the onions are cooking, make the vinaigrette.  Put the shallot and 1 tbsp. vinegar in a large bowl.  Whisk in a pinch of salt and some pepper, then whisk in 1/4 cup olive oil.  Taste.  Set aside.
  • Set the table, pour yourself a glass of wine and just relax until it’s time to check the onions.
  • When the onions are crisp-tender, remove them from the oven.
  • Remove the fish from the refrigerator and season it liberally on each side with salt and pepper.  Lay the fish on the onions and cream and push it gently into the mixture.  Pour the remaining ½ cup cream over the fish.  Cover with aluminum foil and bake for 10 minutes, until the fish is opaque through.
  • Time to cook the orzo.  Stir it into the boiling water and cook until it is al dente, which will take about 7 minutes.
  • While the fish is baking and the orzo is cooking, pour the vinaigrette over the salad and toss, toss, toss.
  • Check the orzo.  If it is al dente, drain it.  Don’t forget to save some of the cooking water (about 1/4 cup).
  • Put the orzo in a bowl or serving dish. Add 2 tbsps. butter, toss until the butter is melted, season the orzo with salt and plenty of pepper.  If it seems dry, add enough cooking water to moisten it.
  • Remove the fish from the oven and check it for doneness.  It should be opaque all the way through.  If it is almost opaque, it will finish cooking by the time you get it to the table so garnish it with a couple of parsley sprigs and call everyone.  (If the fish is still translucent, cover it up and leave it in the oven for a few more minutes.)
  • Take the fish, the orzo, and the salad to the table. Don’t forget a hot pad for the table!
  • Oops, where’s the wine?

Wow that was fast, let’s eat!

	Thai Steak Served with rice and a spicy cabbage salad
	Serves 4 Prep time: 15 minutes Total time: 35 minutes

Shopping List

• 1 large green cabbage
• 1 bunch cilantro
• 2 limes, preferably organic
• 1 jalapeno or other chile pepper
• ½ cup salted peanuts or almonds
• Curry paste (Thai Green if available; you’ll need a couple tbsps.)
• One 15 oz. can coconut milk
• 2 cups jasmine or other aromatic white rice
• 1-1/2 lbs. sirloin steak

Pantry Items

• Black pepper
• Canola oil
• Fish sauce
• Sea salt
• Sugar

Tools

• Chef’s knife
• Food processor
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  A Riesling would taste really good with this!
• Dessert:  Apple Crumble

Game Plan:

• When you walk in the door
  • Don’t refrigerate the steak
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Peel off any outer leaves of the cabbage that look damaged.  Cut the cabbage in quarters and remove the core from each then thinly slice them (if you have a food processor that can thinly slice, use it here).
  • Rinse and pat dry the cilantro.  Pluck ½ cup leaves.
  • Zest ½ a lime.  Mince the zest.  Squeeze the limes into a measuring cup (you need about 1/3 cup juice).
  • Trim the chile pepper, remove the seeds and if you want to remove heat, also remove the white pith.  Mince half the chile.
  • Coarsely chop the peanuts or almonds.
  • Put 2 cups of the rice into the strainer and rinse it really, really well under cold water.
  • Open the coconut milk.
• Start Cooking
  • Put the rice in the medium saucepan with 4 cups water and 1/2 tsp. salt.  Bring the rice to a boil over medium-high heat.  Let it boil until there are bubble holes on top of the rice, about 10 minutes.
  • Time to cook the steak. If your steak is very lean, put 2 tsps. oil in the pan.  With or without oil, put the pan over medium heat.  When the oil is hot but not smoking (or when the pan is hot), put the steak in the pan and cook it on one side for about 5 minutes.
  • While the steak is cooking, make the dressing for the cabbage.  In a large bowl whisk together 2 tbsps. oil, 1/4 cup lime juice, the minced lime zest, 1 tbsp. fish sauce, and 2 tsps. sugar.
  • Mince the cilantro leaves and whisk them into the dressing.
  • Check and turn the steak.  Generously season it with salt and pepper.  Cook it until it’s to your liking.  If you like it medium rare, (this is what we recommend) 10 minutes total is plenty of time.
  • Add the cabbage to the dressing and toss, toss, toss.  Add the nuts, toss a couple more times, then taste for seasoning and adjust.
  • Check the rice for bubble holes. As soon as you see them, turn the heat to low, cover the rice, and cook it for another 10 minutes.
  • You’ve got a few minutes, so set the table and do a little clean up.
  • Check the steak.  If it’s cooked the way you like it, transfer it to a platter.
  • If the rice has cooked for an additional 10 minutes, turn off the heat under it and forget about it. Don’t even peek – it needs to plump undisturbed.
  • Pour the coconut milk into the pan you used for the steak, which should still be over medium heat.  Scrape up any browned bits from the bottom of the pan.
  • Add 1 tbsp. curry paste, 1 tbsp. lime juice, 2 tsps. fish sauce, the minced pepper and 1 tsp. sugar and bring the milk to a boil.  Cook, stirring, until the milk has thickened and smells delicious, 4-5 minutes.  Taste for seasoning – you might want to add more curry paste.  Remove from the heat.
  • Thinly slice the steak on the bias.  Place it back on the platter, and pour the coconut sauce over it.  Garnish with cilantro sprigs.
  • Put the rice in a bowl, garnish it with cilantro sprigs too and take it, along with the steak and the cabbage salad, to the table.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Luscious Lentils Served with tender sweet carrots
	Serves 4 Prep time: 20 minutes Total time: 50 minutes

Shopping List

• 1-3/4 lbs. carrots
• 1 small yellow onion
• 2 shallots
• 1 bunch fresh thyme
• 1 bunch flat-leaf (Italian) parsley
• 3 scallions
• 1 small piece fresh ginger
• 1 lb. French lentils (preferably Le Puy)
• Mild honey (lavender, wild flower)

Pantry Items

• Bay leaves
• Black pepper
• Ground nutmeg
• Sea salt
• Sherry vinegar
• Star anise
• Unsalted butter
• Walnut oil or extra-virgin olive oil

Tools

• Chef’s knife
• Kitchen twine
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Slotted spoon
• Small saucepan
• Spatula
• Strainer
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine: Beaujolais
• Dessert:  Chocolate Mousse
• You’ll probably have leftover lentils, lucky you, because they are delicious the next day.

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and keep it in a cool place, but not the refrigerator
• Prep
  • Pick through the lentils and remove any small stones.
  • Rinse the lentils and put them in the large saucepan.
  • Peel the ginger and slice it into 3 coins.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Trim the scallions and remove any damaged green leaves.  Thinly slice the white part of 2 scallions.
  • Tie together the third scallion with 1 bay leaf, 10 sprigs fresh thyme and 10 parsley stems.
  • Peel and trim the carrots.  Cut them into thin rounds.
  • Peel and cut the onion in quarters.
  • Peel and very thinly slice the shallots.  Use a mandolin if you have one.
• Start Cooking
  • Add the 3 ginger coins, 3 star anise, the herb bundle, 1 of the carrots ( 12 round slices) and the onion to the pot with the lentils.  Cover with 3-inches of water and bring to a boil over medium-high heat.  Reduce the heat so it’s simmering merrily, partially cover and cook until the lentils are tender/crisp, 25-35 minutes.
  • Put the remaining carrots in the medium saucepan with 1 tsp. salt, 1-1/2 tsps. honey and 2 cups water.  Cover and bring to a boil over medium-heat.  Reduce the heat under the carrots so the water is boiling gently and cook until the carrots are nearly soft, 15 minutes.
  • Place the shallots in the small saucepan with 3 tbsps. sherry vinegar.  Put the pan over medium-high heat.
  • When the vinegar begins to boil, reduce the heat to medium-low and cook, stirring occasionally, until the shallots are translucent and the vinegar has evaporated, about 7 minutes.
  • Check the lentils.  If they’re crisp tender, remove them from the heat.  If they aren’t, continue to cook them.
  • Make the vinaigrette for the lentils.  Put 2 tbsps. sherry vinegar in a large bowl.  Whisk in a big pinch of salt and a few grinds of pepper.  Whisk in 6 tbsps. walnut or extra-virgin olive oil, the sliced scallions and the shallots.
  • Mince the parsley and add it to the vinaigrette.  Taste for seasoning.
  • As soon as the lentils are cooked, remove them from the heat.  Remove and discard the ginger and the star anise, then using a slotted spoon transfer the lentils to the vinaigrette and stir gently.  Taste for seasoning.  Transfer to a serving bowl.
  • If the carrots are nearly tender, remove the lid and adjust the heat so the water is boiling vigorously.  Continue cooking the carrots, shaking the pan from time to time, until there is about 2 tbsps. water left in the pan.  This should take about 10 minutes.
  • You’ve got time to set the table and pour yourself a glass of wine.
  • Check the carrots.  If the water has mostly evaporated, stir in 1-1/2 tbsps. butter.  Sprinkle them with 1/4 tsp. nutmeg, stir and adjust the seasoning.  Transfer to a serving bowl.
  • It looks like everything is ready.  Time for dinner!

Wow that was fast, let’s eat!

	Summery Lasagne for Winter Served with a big green salad
	Serves 4 Prep time: 15 minutes Total time: 60 minutes

Shopping List

• 2 medium yellow onions
• 2 bunches basil
• 1 head escarole, curly endive or the lettuce of your choice
• 1 shallot
• 1 quart whole milk
• Two 28 oz. cans diced tomatoes
• 1-3/4 cups freshly grated Parmigiano Reggiano
• One 9 oz. pkg. oven-ready Lasagne pasta (or you can make your own)
• One loaf of delicious, crusty bread

Pantry Items

• All-purpose flour
• Bay leaves
• Black pepper
• Extra-virgin olive oil
• 6 garlic cloves
• Red wine vinegar
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Bread knife
• Chef’s knife
• Grater
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Small saucepan
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  A red from Chianti
• Dessert:  Pears with lemon juice and honey

Game Plan:

• When you walk in the door
  • Preheat the oven to 375F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel and dice the onions.
  • Peel and mince the garlic.
  • Peel and thinly slice the shallot.
  • Rinse and pat dry the basil.  Pluck 3-1/2 cups leaves.
  • Discard any damaged leaves from the heads of lettuce.  Wash and spin dry the rest.
  • Tear the lettuce leaves into large, bite-size pieces.
  • Measure 7 tbsps. flour into a bowl.
• Start Cooking
  • Put the onions, the minced garlic and 1/4 cup olive oil in the large saucepan over medium heat.
  • When the onions begin to sizzle, cook, stirring occasionally, until they are translucent but not brown, about 8 minutes.
  • While the onions are cooking, heat 3-1/2 cups milk with 1 bay leaf in the small saucepan just until it has tiny bubbles around the edge.  Remove it from the heat and keep it warm.
  • Make the béchamel sauce for the lasagna.  Melt 7 tbsps. butter in the medium saucepan over medium heat.
  • When the butter is melted, whisk in the flour and cook it, whisking constantly, for 2 minutes.
  • Whisk the milk and the bay leaf into the butter and flour and cook until it thickens to the consistency of thick, heavy cream, whisking often.  This will take 5-8 minutes.
  • Season the béchamel with salt and pepper and remove it from the heat.
  • Check the onions.  If they are translucent, add the tomatoes, stir and bring to a boil.  Reduce the heat so they are simmering and cook them for 15 minutes covered, stirring when you think of it.
  • Mince 1-1/2 cups basil leaves and stir them into the tomato sauce.  Season with salt and pepper and remove from the heat.
  • Assemble the lasagna.  Cover the bottom of the baking dish with a thin layer of tomato sauce, then add a layer of pasta, overlapping the noodles just slightly if necessary.  (You may not need the entire box of pasta.)
  • Pour one-third of the remaining tomato sauce over the pasta and spread it out as evenly as you can.
  • Pour one-third of the béchamel sauce over the tomato sauce, and spread it out as evenly as you can.
  • Sprinkle with one-third of the Parmigiano Reggiano.
  • Tear half the remaining basil leaves into big pieces, and sprinkle them on top of the béchamel.
  • Repeat with one layer of pasta, tomato sauce, béchamel, cheese, and all the remaining basil.
  • Repeat once more, using up all the ingredients, ending with the cheese.
  • Put the lasagna in the oven and bake it for 30+ minutes, until it is gorgeously golden and bubbly.
  • While the lasagna is baking, make the vinaigrette. Put the shallot in a big bowl with 2 tbsps. vinegar.
  • Add a decent pinch of salt, some pepper, and then whisk in ½ cup olive oil.  Taste for seasoning.
  • Set the table, pour yourself a glass of wine.
  • When the lasagna is cooked, remove it from the oven and let it cool for at least 5 minutes, preferably 10, because it is HOT.
  • Whisk the vinaigrette again, and add the lettuce. Toss, toss, toss and adjust the seasoning.
  • Slice the bread and put it into a basket.
  • Call everyone to the table.  Take the lasagna- don’t forget a hot pad for the table – and the salad.  Don’t’ forget the wine!

Wow that was fast, let’s eat!

	Braised Chicken with Leeks Served with roasted potatoes
	Serves 4 Prep time: 15 minutes Total time: 50 minutes

Shopping List

• 4 medium leeks
• 2 lbs. potatoes (we like Yukon Gold)
• 1 bunch flat-leaf (Italian) parsley
• 6 skin-on chicken leg/thigh pieces
• 1 crunchy loaf bread

Pantry Items

• Bay leaves
• Black pepper
• Extra virgin olive oil
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Roasting pan
• Tongs

Suggestions

• Wine:  Chardonnay
• Dessert:  Baked Apples

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Clean the leeks. Remove any tired outer leaves. Trim off the ends.
  • Cut the leeks into 1/4 inch rounds
  • Peel and rinse the potatoes.  Cut them into 2-inch chunks.
  • Peel and coarsely chop 3 cloves garlic.
  • Rinse and pat dry the parsley.  Pluck 1 cup leaves.
  • Pat the chicken dry.
• Start Cooking
  • Put the potatoes in the roasting pan.  Sprinkle them with the garlic and drizzle with 3 tbsps. olive oil.
  • Season generously with salt and pepper.  Shake the pan to roll around the potatoes and garlic so they’re mixed, and coated with oil.
  • Put the potatoes in the oven and roast until golden, 30-40 minutes.
  • Put 2 tbsp. olive oil in the Dutch oven over medium heat.
  • When the oil is hot but not smoking, add the chicken.
  • Sprinkle the chicken with salt and pepper and brown it on one side, which will take about 5 minutes.
  • When the chicken is brown, turn each piece.  Season with salt and pepper and brown the other side, which will take 5 more minutes.
  • Stir the potatoes in the oven!
  • Remove the chicken from the pan and add the leeks.  Stir, getting up all those nice brown bits from the pan as you do.
  • Salt and pepper the leeks, stir, cover and cook until they’re softened, about 8 minutes, stirring occasionally.
  • When the leeks are softened, return the chicken to the pan, nestling it among the leeks.
  • Add 2 bay leaves and pour ½ cup water into the Dutch oven.  Stir, cover and cook for about 20 minutes.
  • Stir the ‘taters again!
  • Check the chicken and turn each piece.  Add a few tablespoons water if the leeks and chicken are sticking.
  • Set the table.  Slice the bread.  Pour yourself a glass of wine and put the bottle on the table.
  • Coarsely chop the parsley.
  • Check the potatoes, which are certainly done.  Transfer them to a bowl, scatter the parsley over them and stir.  Take them to the table.
  • Garnish the chicken in the Dutch oven with parsley sprigs, and take it to the table. Don’t forget a hot pad on the table. Dinner is ready!!

Wow that was fast, let’s eat!

	Fusilli with Cannellini Beans & Mint Served with Orange and Onion Salad
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1 bunch mint
• 1 bunch flat-leaf (Italian) parsley
• 4 large oranges
• 1 large red onion
• 15 oz. can cannellini beans
• One lb. best-quality dried pasta such as fusilli, orechiette, or penne
• 3/4 cup grated Parmigiano Reggiano (or a small piece)

Pantry Items

• Extra-virgin olive oil
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Chef’s knife
• Grater
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Strainer
• Wooden spoons

Suggestions

• Wine:  A red Sicilian wine if you can find one; otherwise try a Cabernet Sauvignon
• Dessert:  Banana pudding

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass, immediately
• Prep
  • Rinse and pat dry the herbs.  Pluck 1 cup mint leaves.  Pluck 2/3 cup parsley leaves.
  • Peel and mince 2 cloves garlic.
  • Drain and rinse the beans under cold water.
  • If you don’t have grated Parmigiano, grate enough for 3/4 cup.
  • Peel the oranges (remove the white and the orange part of the peel).
  • Cut the oranges in large dice.
  • Peel and dice the onions.
• Start Cooking
  • Put the pasta in the boiling water and cook until it is al dente, 7-12 minutes depending on the pasta.
  • Mince the mint leaves and put them in a large bowl.
  • Pour 1/3 cup olive oil into the bowl and stir.
  • Add the garlic, a pinch of red pepper flakes (if you like some heat) to the bowl and stir, add the beans.  Toss, set aside.
  • Put the oranges and the onions in a bowl.  Mince the parsley, and add it to the oranges.
  • Drizzle 3 tbsps. oil over the oranges and onions and toss, toss, toss.  Season with salt and pepper, and toss again.  Take the salad to the table.
  • Check the pasta – it’s probably al dente.  Drain it, reserving some of the cooking liquid.
  • Turn the pasta into the bowl with the beans, and toss.  If it seems dry, add some cooking liquid, 1 tbsp. at a time.
  • Taste it for seasoning – you’ll definitely need to salt it, and maybe add more heat.
  • Take the pasta to the table.  Dinner is served!  Don’t forget the wine.

Wow that was fast, let’s eat!

	Quick and Easy Beef Stew
	Serves 4 Prep time: 20 minutes Total time: 50 minutes

Shopping List

• 4 carrots
• 4 medium onions
• 2 leeks
• 1 lb. button mushrooms
• 1 bunch fresh thyme
• 1 orange, preferably organic
• 2-1/2 lbs. filet of beef, trimmed of fat
• 1/4 lb. slab or thick cut bacon, without nitrites
• 1 cup good quality green olives
• 1 quart beef stock
• One 2×1-inch piece bittersweet chocolate (72% or so) – optional
• 1 bottle red wine (get a delicious one, because you can drink what is left – try a Languedoc)
• 1 loaf fresh, crusty bread

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• Fennel seed
• Garlic
• Sea salt
• Tomato paste
• Unsalted butter

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Heavy skillet
• Measuring cups and spoons
• Paring knife
• Spatula
• Strainer
• Tongs
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  Whatever you used for cooking
• Dessert:  Homemade applesauce

Game Plan:

• When you walk in the door
  • Don’t refrigerate the meat
  • Do refrigerate the bacon
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel and trim the carrots. Cut them into diagonal slices that are about 1/2-inch thick.
  • Peel and cut the onions into sixths.
  • Trim and clean the leeks.  Cut them into 2-inch lengths.
  • Cut the beef into 2-inch chunks.
  • Peel and mince 2 garlic cloves.
  • Rinse and trim the mushrooms (don’t worry, they won’t absorb too much water).  Thinly slice them.
  • Remove one slice zest from the orange with the vegetable peeler.
  • Drain the olives.
  • Stack t the bacon slices and cut them into 1-inch pieces.
  • Coarsely chop the piece of chocolate.
• Start Cooking
  • Heat 2 tbsps. oil in the Dutch oven over medium-high heat.
  • When it’s hot but not smoking, add the beef in one layer, season with salt and pepper and brown it on all sides.  This will take about 2 minutes per side.  You might have to do 2 or 3 batches.  Remove the beef from the pan.
  • Add the bacon to the pan and cook until it is golden, which will take 4-5 minutes.  Remove it from the pan.
  • Drain all but 1 tbsp. fat from the pan.  Add the garlic, stir, then add 1-1/2 cups red wine.  Stir, scraping the bottom of the pan.
  • Add 2 cups beef stock, 2 tbsps. tomato paste, 2 bay leaves, about 20 sprigs thyme, 1-1/2 tsps. fennel seed and the slice of orange zest.  Bring to a boil and cook for about 7 minutes.
  • Add the carrots, leeks, and the onions, stir, then add the beef and any juices it has given up, reduce the heat so the liquids are simmering and cook, uncovered, until the vegetables are nice and tender, about 25 minutes.
  • Set the table, slice the bread, then relax for a few minutes.  Have a glass of wine or a nibble of chocolate.
  • Not too long, though, because you need to cook the mushrooms.  Melt 1 tbsp. oil and 1 tbsp. butter in the heavy skillet over medium heat.
  • When the fats are hot but not smoking, add the mushrooms and saute until they’re tender and golden at the edges, about 7 minutes.  Season with salt and pepper and remove from the heat.
  • Check the vegetables.  If they’re tender, add the bacon and the beef.  Stir.
  • Add the mushrooms, the olives, and the chocolate and stir.
  • Cook until everything is nice and hot and the chocolate is melted, stirring two or three times, for about 5 minutes.
  • Taste for seasoning. Remove the orange peel, bay leaves and the thyme sprigs.  Taste again.
  • Take it to the table – don’t forget a hot pad for the table, the bread, and the wine!

Wow that was fast, let’s eat!