Marinated Lamb w/ Pomegranate Molasses

Let me just put this out there: I read a lot of recipes. I mean, a lot. As a private chef I pride myself in delivering a wide variety of meals to my employer. In fact, up until last week I had not repeated a single recipe! As you can imagine, this can become very challenging and time consuming. Often, I find myself flipping through cookbooks, food blogs, recipe sites and magazines wondering when that one recipe I need is going to jump out at me. Sometimes it never happens and I combine a few to create my own dish-and while I enjoy doing this, again, it's time consuming. And I don't have the money to test them before I cook them. So unless I have Guinea pigs to cook for, I tend to stick to recipes I've made or recipes that sound like they can't fail.

Until tonight. Tonight I made lamb marinated in garlic, cumin seeds and pomegranate molasses. Believe it or not, up until last week I had never even heard of pomegranate molasses, but when I did, it intrigued me so much so that I scoured the Internet trying to find every recipe possible. I imagined my employers licking their lips and sighing with satisfaction all the while trying to figure out where exactly the flavors are coming from. This, more than anything, convinced me to make the following dish...

Marinated Lamb w/ Pomegranate Molasses

For the molasses:
2 C. Pomegranate juice
1/4 C. Sugar
1/8 C. Lemon Juice

For the marinade:
1 t. Cumin Seeds
1/4 C. Pomegranate Molasses
1/2 C. Olive Oil
4 Cloves Garlic, smashed
1 t. Oregano
1 t. Salt
1/2 t. Pepper
1/2 t. Cinnamon

1# Boneless Leg of Lamb, cubed
1 Red Pepper
Optional: Skewers

Method:

1. In a small sauce pan, combine ingredients for the molasses. Bring to a boil & reduce by 1/2. Set aside and allow to cool.
2. In a large plastic Ziploc bag, combine the ingredients for the marinade (add the molasses after it's cooled down a bit). Add the meat & marinate for 2-5 hours turning frequently. (I marinated it for 5 hours.)
3. Cut red pepper into strips and then squares. At this point you can either:

• Make Kebabs alternating meat & peppers & grill them for 4 minutes (turn often)
  
• Place meat, peppers and marinade in a small baking dish & broil them for 4-7 minutes (turning often)

Tonight I opted for broiling the lamb. I stirred the meat half way through. The result was fantastic. The broiler made the meat caramelize and the peppers softened just enough. I think that cooking the meat in the marinade also helped boost the flavor.

The meat was served with lemon couscous and a cucumber, tomato and mint salad. Overall, a very successful dinner.

The next time I make this, I am going to try using the marinade on lamb chops. It would probably also taste good on beef.

Mongolian Beef

Stock Photo
Asian cooking tends to involve a plethora of prep work. It's said that in order to preserve fuel, they cut up their meat and vegetables into very small pieces (hence the length of time it takes to prep) and cooked it quickly over very high heat. Luckily this recipe doesn't involve any veggies, so your prep time will be significantly less.

I have to admit that I began this with great trepidation. Not because it is difficult, but because the family I cook for has Asian roots. The ingredients though are straight forward and the method easy...and it quickly became one of their favorite dishes.



Ingredients: Yield 4

2 T. Tamari Sauce (Regular Soy Sauce will work fine)
2 Dashes Hot Pepper Sauce (I used Tobasco because it's all we had)
1 T. Cornstarch
1 T. Rice Wine Vinegar
______________________
2 T. Peanut Oil
1 Inch Fresh Ginger, cut into strips
4 Cloves Garlic, sliced
1 # Beef Sirloin, cut into strips
3 Bunches Scallions, greens only, sliced

Method:

1. Combine all of the ingredients above the line in a bowl. Whisk to ensure there are no lumps. Set aside.

2. In a large skillet or wok, heat the peanut oil. Add the ginger & the garlic & saute 2 minutes being sure it does not burn. Remove and discard.

3. Into the oil, add beef and saute until browned. Add sauce and allow to thicken, usually about 1-2 minutes. Garnish with scallions & serve over rice with steamed broccoli.

Ratatouille with Sausage

I modified this recipe to include sausage because it was fresh from the farm share & added wine because I felt it lacked something. Topping it with cheese was just the added "umph" this casserole needed. It's a hearty, comforting dish that even tastes better the next day.

This can easily be turned into a vegetarian dish simply by omitting the sausage...

Ingredients:

1 Eggplant, peeled & cut into 1" strips
3 Small Zucchini, sliced
1/3 C. Flour
2-4 T. Olive Oil, divided
2 Yellow Onions, sliced
3 Cloves Garlic, Minced
8 Sweet Italian Sausages, uncooked
2 Green Peppers, Julienned
4 Tomatoes, Coarsely chopped
1/4 C. Water
1/2 C. Fresh Basil, chopped (or 8t. Dried)
2 t. Oregano
2 t. Thyme
1 t. Salt
1/4 t. Pepper
1 C. Mozzarella, shredded
1/2 C. White Wine

Method: Preheat oven to 350*, Grease a large rectangular pan (9x13)

1. Place eggplant, zucchini & flour in a large bowl. Toss to cover veggies.

2. Heat 1 T. oil in a large skillet. Brown veggies in batches & transfer to a greased baking dish.

3. Saute onions & garlic, add to dish.

4. Brown the sausage. Remove from pan and cut in slices (on a diagonal). Add sausage to baking dish.

5. Saute peppers. Add tomatoes, water, wine & seasoning. Cook on high for 2 minutes. Reduce to low, cover & simmer for 5 minutes.

6. Pour tomato sauce over veggies & sausage in the baking dish. Bake 20 minutes uncovered. Top with cheese & bake an additional 10 minutes or until the cheese is bubbly & brown.

Sausage & Pepper Casserole

I'm not certain if every Italian American child growing up was stuck eating sausage and peppers every week, but I was. To make matters worse, every family function seemed to have acres of the stuff in addition to the obligatory pasta dishes and meatballs. Luckily, the trend seemed to die and the dish is almost never thought of.

I work as a part-time private chef and have secretly prided myself in the fact that I have not yet served the family the same meal twice. As you can imagine, coming up with interesting dishes that are also kid friendly is sometimes challenging. I find myself pulling from every source possible, including my childhood. Of course sausage and peppers came to mind-but then quickly got discarded. I couldn't possibly make this nice family eat this simple casserole I was forced to eat, could I?

The answer was no...and yes. I could jazz it up and combine a few recipes and come up with something 100 times better than the basic sausage, green pepper and potato dish I was stuck with. And that's just what I did. The changes were rather simple-I switched from green peppers to red, added a crunchy topping and roasted the potatoes separately. Apparently I did good because everyone-including the littlest girl-had seconds.

Sausage & Pepper Casserole

1 # Sweet Italian Sausage, sliced on a bias
1 White Onion chopped
2 Red Pepper, Julienned
1 Can Cannellini Beans, Drained
4 Cloves Garlic, Minced
2 C. Chicken Stock
2 T. Brown Sugar
2 T. Tomato Paste
1/2 t. Thyme
Black Pepper, to taste
2 Bay Leaves
1 1/2 C. Panko
Olive Oil
1 1/2 # Roasted Potatoes

1. Saute onion & sausage together until brown. Add garlic & red peppers. Saute 3 minutes.

2. Combine stock, sugar and tomato paste. Add to pan & stir.

3. Add thyme, beans, bay leaves and pepper. Boil and simmer about 7 minutes or until liquid is slightly reduced. Remove from heat.

4. Using the same pan, top with panko, sprinkle more thyme and drizzle with olive oil. Bake at 350 for 15 minutes or until browned. Allow to rest for a few minutes. Meanwhile, add a few potatoes to each bowl. Top with sausage mixture and serve.

Orange Rosemary Turkey

Adding any flavor under the skin of a bird will always result in better seasoning. Adding butter under the skin will yield a crispy, golden brown skin that no one will want to pass up. Try this Orange Rosemary Butter under your next Turkey for a fresh twist on an old bird...

1/2 C. Unsalted Butter, room temperature
2 T. Orange Zest
4 t. Fresh Rosemary, Minced
TT (to taste) Salt and Freshly Ground Pepper


Method:
1. Combine all ingredients
2. Working from tail end of turkey, gently slide your fingers between skin and flesh on breast, legs and as much of the thighs as you can.
3. Next, slide your fingers between skin and breast of turkey from neck end. Spread about half the rosemary-orange butter underneath skin and over meat on turkey breast, legs and thighs. 4. Spread remaining butter over outside of skin.
5. Roast turkey as usual

What a Crock!

Every year when the temperature starts to dip below 65 degrees, I find myself remembering those warm, cozy dinners mom used to make-the kind that filled us up and made us feel loved. These days, it's hard to find the time to put together such well planned meals which is why the crock pot is the busy grown-ups friend.

Throw these ingredients together right before work and return home to a delicious home style meal. This is my Mom's crock pot chicken...

Ingredients:

2 T. Frozen Orange Juice
2 C. Chicken Stock
1 t. Salt
1/4 t. Pepper
1/2 C. Tomato Paste
2 T. Soy Sauce
2 T. Brown Sugar
2 Cloves Garlic, minced
4 #'s Chicken, breasts and thighs, skin removed
1/4 # Mushrooms, sliced
2 T. Butter
11 oz. Can Mandarin Orange sections, drained
1/2 Medium Red Bell Pepper, sliced
1/4 t. Ground Ginger
3 T. Cornstarch
1/4 C. Cold Milk
1/4 C. Cold Water

Method:

1. The night before: In a large, non-reactive container mix together all of the ingredients up to (and including) the garlic. Add the chicken, close container and refrigerate until morning.
2. Next Morning: Place the chicken in the crock pot and add marinade up to about an inch from the top of the container. Set the cooker on low and cover for 6-8 hours.
3. Turn the crock pot to high. Sautee the mushrooms in the butter and add them plus their juices to the chicken. Add the oranges, peppers and ginger.
4. Mix the cornstarch, milk and water together making sure there are no lumps. Slowly add the mixture to the chicken and stir. Reduce heat to low and simmer for 30 more minutes.

Ricotta Gnocchi

Normally I hate it when people pronounce food wrong. Bruschetta (broosketa) is typically the biggest culprit followed closely by Ricotta (riCOATa) cheese. The one food item that somehow slipped through the angry word cracks is Gnocchi (neeYOKE e). Inevitably someone-usually my mother-orders the "G-no-chee". How can you not giggle when someone says that? G-no-chee doesn't even sound appetizing, and that, my friends, is a travesty because Gnocchi is heavy sent.

Traditionally made from a mixture of potatoes, flour and eggs, gnocchi are tender little dumplings that fall easily into the comfort food zone. Several variations exist including gnocchi made with chestnut flour or-and this is a double whammy in the mispronunciation category: Ricotta Gnocchi. Typical sauces are made of fresh tomatoes and basil but can also include pesto and cream sauces-or as seen here, with a brown butter sauce drizzled with balsamic vinegar.

Ingredients:
1 C. Ricotta
1 Egg
3/4 C. Parmesan Cheese
1-1 1/2 C. Flour
Salt & Pepper, To Taste
1/4 C. Butter
Basil-To Taste (About 10-15 leaves)
Balsamic Vinegar

Method:

1. In a large pasta pot, boil salted water.

2. Combine Ricotta, egg, cheese, salt and pepper. In 1/2 C. incriments, add the flour until you have a soft but no longer sticky dough. Test for seasoning.

3. On a floured surface, roll dough into thin logs. With a knife, cut 1/2 inch pieces on the diagonal. Drop into boiling water and cook until the gnocchi float to the top of the pot, about 3-4 minutes.

4. Meanwhile: In a saucepan, slowly brown the butter, being careful not to burn it. Swirling the pan every now and then helps this. Once the butter is brown, remove from heat and toss it with the gnocchi. Top with basil and drizzle with balsamic vinegar.

Roasted Chicken

There is one way, in my opinion, to make a house smelly homey: saute garlic in olive oil. The smell is intoxicating and as it permeates through each room friends and family are drawn to the kitchen to find out what treat they will soon be devouring. This recipe for roasted chicken is not only aromatic (it's got 10 cloves of garlic!) but also moist and delicious. It's easy enough for a new cook but sophisticated enough to serve to your friends at a dinner party with white wine.

Just be warned-you might end up with too many cooks in the kitchen...

Ingredients:
1 Onion, cut coarsely into quarters
10 Cloves of Garlic mashed with 1 t. Salt
1/2 C. White Wine
1/4 C. Olive Oil
2 t. White Vinegar
1 3# Chicken, cut in half

Salt & Pepper
1 Lemon

Method:
1. Cut your chicken down the backbone to create 2 equal halves. If you do not know how to do this or you do not want to, you can also buy 3 #'s of chicken parts. (It's just a little more costly.)
2. Mash your garlic with the salt to create a paste. You can use the flat part of a chef's knife or a spoon.
3. In a large glass container, combine the onion, 1/2 of the garlic paste, and all of the liquid. Add the chicken and marinate in the fridge for for 2-4 hours.
4. Preheat oven to 375. Remove chicken from marinade and season with salt and pepper and smear with remaining garlic paste. Place chicken in a roasting pan and put slices of lemon under it. If you'd like, you can also add the onions from the marinade.
5. Roast for 45 minutes to 1 hour or until a thermometer reads 165 and the juices run clear.

Soul Food for Paul Pierce

It's hard to live in Boston and not be excited for the Celtics. From rallies to baseball games, our World Champions are everywhere, and we love it! To honor our finals MVP Paul Pierce (whose favorite thing to eat is rumored to be soul food) here is a fantastic soul filled recipe for a BBQ pulled pork sandwich.


Dry Rub:
2 T. Kosher Salt
2 T. Pepper
2 T. Paprika
2 T. Dark Brown Sugar
1/2 T. Cayenne Pepper

Other Ingredients:
4 # Pork Roast, Shoulder
2 C. Apple Juice
1 C. Apple Cider Vinegar
2 T. Worcestershire Sauce
1/2 T. Liquid Smoke (may be omitted, but it's oh-so-good!)
1/2 T. Garlic Powder

6 Rolls of your choice

BBQ Sauce

Method:
1. Mix the dry rub together and sprinkle it onto the pork roast. Be sure to really press it into the meat so it sticks. Cover the pork and refrigerate for at least 2 hours.

2. Combine the liquid ingredients and the garlic powder in a slow cooker. Add the pork and cover. Slow cook on low for 4 hours or until the pork shreds easily.

3. Remove the pork, shred it, make it into a sammich and enjoy!

Note: If you do not have a slow cooker, you can cook these in a 325 degree oven. Just be sure to cover the pork with aluminum foil and baste the meat at least every hour.

Moroccon Chicken with Lentils

Eating healthy on a limited budget can be an overwhelming task-the food that we can afford often tends to be packaged in cardboard and is traffic cone orange. While “eating a rainbow everyday” is a wonderful theory, sometimes it is just not possible.

After rent is due and the bills are paid, eating whatever is left in the cupboards is sometimes the only option. If you’re lucky enough to have a little spice left in your kitchen, adding dried lentils (which usually sell for less than $2/bag!) and frozen chicken (buy it on sale & freeze it.) makes eating healthy on a budget seem not so stingy.

4 C. Water>
1.5 t. Salt, divided
1/2 lb. Dried Brown Lentils, rinsed & drained
1/2 C. plus 1 T. Olive Oil
1/4 C. Red Wine Vinegar
1/2 T. Cumin, divided
1 T. plus 1 t. Chili Powder
1 Garlic Clove, minced
1/2 lg. Onion, chopped
1 lb. Skinless Boneless Chicken Breast halves, thinly sliced
1/4 t. Ground Cinnamon
1/2 C Fresh Parsley, Chopped for (optional) garnish

Method:
1. Combine 4 cups water and 1/2 teaspoon salt in a large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

2. Whisk 1/2 cup olive oil, vinegar, 3/4 teaspoon cumin, 1 tablespoons chili powder, garlic, and 1/2 teaspoon salt in large measuring cup. Pour 1/2 cup dressing over warm lentils and toss. Cool.

3. Heat 1 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1/2 teaspoon salt, 3/4 teaspoon cumin, 1 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

4. Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley.

Cinco de Mayo: Chicken Tostadas

Monday is Cinco de Mayo and if you're not up to braving the crowds that will inevitably be out and about this week’s recipe is for you. It's everything you'd want in a Cinco de Mayo dinner-hot, crispy tortillas, soft refried beans, limey chicken and the fresh taste of salsa and guacamole. The only thing missing is a margarita and a sombrero.


Those you'll have to take care of yourself...

Crispy Tortillas:
Vegetable oil for frying
6 White Corn Tortillas
Kosher Salt for sprinkling

Chicken
3 C. cooked shredded chicken
1/3 C. freshly squeezed Lime Juice
1/4 C. Olive Oil
1/4 C. chopped fresh Cilantro
Kosher Salt and freshly ground black Pepper

Tostadas
Refried beans, warm
1/2 C. Monterey Jack cheese, shredded
1/2 head Iceberg Lettuce, cored and shredded
1 Avocado, thinly sliced or guacamole
2 C. salsa
1/2 C. Sour Cream
1 Scallion, thinly sliced
12 fresh Cilantro leaves

To make the tortillas:
Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside. **Alternately you can brush the oil onto the tortillas and bake them in the oven until crispy-about 10 minutes. Also note: They are yummier if you fry them!

To make the chicken:
In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.

To assemble the tostadas:
Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.

Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.

Recipe from Food Network Kitchens. Picture from Wikimedia Commons. As seen on Bostonist.com

Chicken Fricassee

Not only is it fun to say (it's rather cartoon-like, don't you think?) Chicken Fricassee is good to eat and easy to prepare.

A fricassee is a bit like a stew but isn't quite as heavy. Typically considered more of a southern preparation, the fricassee traditionally features chicken and is served in a creamy wine sauce. This version features carrots, asparagus and scallions or ramps making it a perfect meal for those no longer winter but not quite summer evenings.


Ingredients:
4 Bone In Chicken Breasts
1/2 C. Ham, Cubed
1/2 t. Salt
TT Black Pepper
2 T. Butter
2 T. Olive Oil
1/2 C. Dry White Wine
1 C. Diced Tomatoes
1 C. Chicken Stock
2 Scallion, sliced into ½ inch pieces
*Or, if you can find Ramps, use them instead-they’re AWESOME.
3 Cloves Garlic, Minced
1 Carrot, finely diced
10 oz Mushrooms, quartered
3. T. Fresh Tarragon
1 # Asparagus, cut on a bias into 1 ½ inch pieces
1 T. Flour
Juice & Zest of 1 Lemon
1/3 C.. Half and Half
1/4 C. Fresh Parsley, finely chopped.

Method:

1. Season chicken with salt and pepper. Heat 1 T. or olive oil and 1 T. butter in a deep, heavy pot over medium-high heat. Sear chicken until golden. 4-6 minutes per side. Remove from pot.

2. Discard all but 1 tablespoon of the fat. Add ham and cook until brown. Add half of the wine; cook, stirring to scrape up browned bits, 1-2 minutes. Add tomatoes; cook until liquid is almost absorbed. Add broth; heat to a simmer. Return chicken and cook, turning once or twice, until very tender, about 45 minutes. Transfer chicken to clean platter.

3. Heat remaining 1 T. of the olive oil in a medium skillet over medium-high heat. Add scallions or ramps and cook, stirring, until almost translucent, 5 minutes. Add garlic and carrots cooking for about 6 minutes. Add mushrooms; cook, stirring often, until they absorb their own liquid. Stir in tarragon. Add remaining wine; simmer 1 minute. Add asparagus; cook until bright green, 4 minutes. Stir vegetables into chicken.

4. Melt the remaining 1 tablespoon of the butter in the vegetable skillet over medium heat. Add flour; cook, whisking, until it begins to turn brown, 2 minutes. Whisk in the lemon juice until absorbed. Slowly whisk in the half-and-half until the mixture thickens, 3 minutes. Add lemon zest and pepper to taste. Slowly stir cream mixture into broth and vegetables. Return chicken to pot, add parsley. Simmer on low until heated through, about 10 minutes.

Serve with orzo or your favorite rice.

Thai Shrimp

Thai food is a balancing act. It's the perfect combination of the five flavor elements: spicy sweet, sour, salty and bitter and typically uses the freshest ingredients available. They are often served with a side of Jasmine rice which, in my opinion, is genius because it ensures that you get all of that Thai goodness down to the very last drop.

This red curry dish is so easy you can make it for a weeknight meal but it's fancy enough to have it for a dinner party.


Ingredients:
1 T. Butter
2 Tomatoes, Seeded & Chopped
2 Cloves Garlic, Minced
1 T. Ginger, Minced
1 C. Coconut Milk, Unsweetened
1 T. Thai Red Curry Paste
1/4 C. Cilantro
2 t. Salt
1 # Shrimp, Peeled & De-veined
Juice of 1/2 Lime

Method:

1. Melt butter in medium saute pan. Add tomatoes, then garlic and ginger. Saute for 2 minutes to allow garlic to cook a bit.

2. Add coconut milk and red curry paste, whisking to dissolve the paste.

3. Add cilantro, salt and lime juice.

4. Add shrimp & cook until pink.

5. Test seasoning, adding more salt, pepper and lime juice to your taste. Serve over rice and garnish with cilantro.

Swordfish w/ Balsamic Brown Butter Sauce

I don't know many people who dislike delicious & elegant food-but I DO know lots of people who dislike making it. To some, the words "homemade" and "elegant dinner" combined in the same sentence sends waves of panic through their bodies. Even the thought of it puts unnecessary pressure on the cook to make involved and elaborate dishes which they think are sure to WOW! their guests.


But sometimes, less is more.



This swordfish dish is not only delicious with it's rich brown butter sauce, but it's also easy peasy. Follow the directions and you will surely have success-and happy guests.

Ingredients:
1 Stick Unsalted Butter
3 T. Balsamic Vinegar
1 t. Honey
1 T. Dijon Mustard
6 Swordfish Steaks (each about 3/4 inch thick, 6 oz)
Olive oil
2 T. Drained Capers
Chopped tomatoes (optional)

Method:
1. Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
3. Brush fish with oil; sprinkle with salt and pepper.
4. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish.
5. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

As seen on Bostonist.com Recipe from Epicurious.com.

Bacon & Apple Pizza

Don't knock this pizza until you try it-be a little adventurous and I think you'll be pleasantly surprised! Each time I make it for dinner there is not one slice left...


Make it easier by using pre-bought dough from your local pizzeria or grocery store.


1 small Onion, caramelized
1 small Green Apple, diced
4 slices Bacon, chopped and cooked crispy
2 oz shredded Mozzarella
2 oz shaved Parmigiana
2 T. Olive Oil
3/4 C. White Wine
6 Sage Leaves, Chiffonade
2 T. Rosemary, chopped
Salt & Pepper TT



Method:
1. Roll pizza dough into desired thickness. Brush dough with olive oil. Sprinkle rosemary, salt and pepper.
2. Caramelize onions and spread on dough.
3, Bake in 450' oven for 10 minutes.
4. Saute bacon until crisp. Add wine and sage leaves. Cover and braise on low heat for 15 minutes. Remove bacon and drain on paper towels.
5. Add butter to the pan and saute apples, about 5 minutes until soften.
6. Top crust with apples, bacon and cheeses. Salt and pepper pizza and bake in 400' oven for another 10 minutes or until done to your liking.


Serve with a cold glass of dry white wine or beer and a crisp, light salad for a complete meal.

Cassoulet

Almost every family has traditions surrounding the holidays and typically they incorporate food. Thanksgiving equals turkey, Christmas perhaps a beef roast of some sort, and for Easter the answer is almost always ham (or a pork roast). While the rest of us gather around the table with eyes bigger than our stomachs could ever be, there is a set of people who lag behind for they know their fate before they even pick up a fork.

Vegetarians, this post is for you. This Easter while we are digging into our roasts and our hams, you too will have a full and satisfied belly. This year, you’re having cassoulet.

Cassoulet is the most famous dish of South France and has as many variations as there are cities. No matter the variation, however, the base ingredient in cassoulet is always the same-white beans. This recipe incorporates fresh, garlicky bread crumbs which I guarantee, will easily fill the void where lamb and sausage typically reside.

For cassoulet

3 Leeks (white and pale green parts only)

4 Carrots, cubed into 1-inch pieces

3 Celery Ribs, cut into 1-inch pieces

4 Cloves Garlic, chopped

1/4 C. Olive Oil

4 Thyme Sprigs

2 Parsley Sprigs

1/2 Bay Leaf

1/8 t. Ground Cloves

3 (19-ounce) Cans Cannellini beans, rinsed & drained

1 Qt. Water

For garlic crumbs

4 C. Fresh coarsely ground bread crumbs from a baguette

1/3 C. Olive Oil1

T. Clove Garlic, chopped

1/4 C. Parsley, chopped

Method:

1. Over medium heat, cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot. Stir occasionally until softened and golden, about 15 minutes.
2. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

While cassoulet simmers, make bread crumbs:

Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Recipe by Epicurious.com. As seen on Bostonist.com

Money Where Your Mouth Is: Capers

Although they are tiny, capers pack quite a punch in the flavor department and in my opinion, are the best green food you're not using enough.

Capers are native to the Middle East and Mediterranean regions of the world and are the immature bud off of a small bush. Fresh caper blossoms are not very flavorful which is why they are typically sun dried and brined in vinegar. Once cured, their sharpness of flavor adds a distinct and welcome addition to many dishes.

Here's a random fact for you (in case you ever find yourself on Jeopardy!) Capers were once used as informal currency among merchants traveling ancient trade routes.


Though my favorite way to eat capers is in light white wine and lemon sauce, Puttanesca is a close second. It's not often made by the home cook and quite frankly, it should be. This is a simple recipe that will wow your guests-just make sure you have an extra loaf of crusty bread to sop up the extra sauce!

PUTTANESCA SAUCE
1/4 C. Olive Oil
1 C. Onion, finely minced
4 Cloves Garlic, minced
2 Cans Plum Tomatoes, 28 oz each
1 C. Kalamata Olives, pitted and cut in half
2 T. Tomato Paste
3 T. Capers, drained
2 T. Anchovy Fillets, minced (about 8 fillets)
1/2 t. Dried Basil
1/2 t. Crushed Red Pepper Flakes
Salt TT
1 # Penne Pasta

Method:

1. Heat olive oil in a large pot. Add the onion & saute until soft & light brown, about 6 minutes. Add the garlic and cook for an additional minute.
2. Add the rest of the ingredients (except the pasta) and simmer for 40 minutes. Adjust seasoning, to taste.
3. Add the cooked penne to the sauce and toss for 1 minute

Tropical Mahi Mahi

Wait-can you hear that? No? Close your eyes and listen carefully: A warm breeze gently rustles the palm trees and drifts over your tan skin. Sparkling blue waves crash into stark white sand; in the distance you hear hula music and laughter.

Aloha! You've arrived…

Ok, so maybe you can't hop a plane to Hawaii today, but you can take a vacation from the beef stew and pasta you've been eating all winter. This Mahi Mahi recipe is a step in the right direction. To guarantee the freshest fish, try Wulf's Fish Market in Brookline.

4 Mahi Mahi Steaks-each 3/4 inch thick

1/3 C. Orange Juice, preferably fresh

3 T. Lime Juice (About 2 Limes)

2 T. Honey

1/4 t. Salt2 Cloves Garlic, crushed

Method:
1. In a large zip lock bag or non-reactive dish (glass works best) combine all of the ingredients and add the fish. Marinate in the refrigerator for 1 hour. You can leave the fish in the marinade a bit longer, but don't go past 5 hours.

2. Set oven to broil. Spray a broiler pan rack with nonstick cooking spray. Reserving the marinade, remove fish from bag and place it on the rack. Broil for 12-15 minutes turning and brushing with marinade after 5 minutes. Cook until fish is flaky. Serve with Pineapple Salsa.

Serves 4.

Pineapple Salsa

2 C. Fresh Pineapple (Last week Haymarket had them for $1 each!)

1/2 C. Red Bell Pepper

1/2 C. Green Bell Pepper

1/2 C. Red Onion

3 T. Fresh Cilantro, Chopped

1 T. Rice Wine Vinegar

1/4 C. Scallions (Green Onions)

1/8 t. Crushed Red Pepper Flakes

Salt and pepper to taste

Method
Coarsely chop all ingredients and combine in a bowl. (Non-reactive-remember, glass works best!) Refrigerate until cold.

*

As seen on Bostonist.com. Photo from Wikimedia Commons.

Dinner

Pappardelle with Chicken & Mushrooms
Chicken with Tomato Concase
Tropical Mahi Mahi with Pineapple Salsa
Puttanesca Sauce
Cassoulet
Moroccan Chicken w/ Lentils
Chicken Tostadas
Chicken Fricassee
Thai Shrimp
Swordfish with Balsamic Brown Butter Sauce
Bacon & Apple Pizza
Moroccan Lemon Chicken (w/ Couscous)
Mom's Crockpot Chicken
Ricotta Gnocchi w/ Brown Butter Sauce
Garlic Roasted Chicken
Soul Food
Orange Rosemary Turkey
Ratatouille w/ Sausage
Marinated Lamb w/ Pomegranate Molasses