initial recipe adds

GoodStuff/Nanas_Ravioli

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+Pasta:
+
+1.5 c Allpurpose flour
+0.5 c Semolina flour
+2 Large eggs
+2 Large egg yolks
+3.5 t Salt
+1 T olive oil
+1 T hot water
+
+Filling:
+
+1/4 t Nutmeg
+1 c Ricotta
+1 c Gruyere cheese (grated)
+3/4 c Parmesiano-Reggiano cheese (grated)
+1 Large egg
+1/2 c Heavy cream
+1 T Parsley
+Salt & Pepper
+
+Pasta:
+
+Put dry ingredients in a large mixing bowl
+Mix the other ingredients in a smallery bowl.
+
+Make a well in the dry ingredients and mix in the wet ones slowly.
+
+Knead for 15 by hand or 10 minutes on low in a stand mixer with dough hooks.
+
+Shape into a 1.5" think disk and cover with a bowl over a clean towel and let sit for 1 hour
+
+Filling:
+
+Put the cheeses, nutmeg, parsley in a bowl and mix in the cream and egg with a fork or wide whisk.
+Season with salt and pepper and refridgerate until the dough is ready
+
+Roll out and fill pasta
+
+Boil carefully in salted water for 6-10 minutes (Have to go by taste here)

GoodStuff/artichoke_gratinata

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+3 tablespoons olive oil
+1 garlic clove, minced
+1 pound frozen artichoke hearts, thawed
+2 tablespoons chopped fresh parsley leaves
+3/4 teaspoon salt
+1/4 teaspoon freshly ground black pepper
+1/8 teaspoon red pepper flakes
+1/2 cup chicken broth
+1/4 cup Marsala wine
+2 tablespoons butter
+1/3 cup plain bread crumbs **Use PANKO
+1/3 cup grated Parmesan
+**2 good sized shallots
+
+Preheat the oven to 450 degrees F.
+
+Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
+
+Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

GoodStuff/arugula_pecorino_linguine

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+iLinguine with Butter, Pecorino, Arugula and Black Pepper
+
+Recipe courtesy Giada De Laurentiis
+
+Prep Time:
+    10 min
+Inactive Prep Time:
+    hr min
+Cook Time:
+    15 min
+
+Level:
+    Easy
+
+Serves:
+    4 servings
+
+Ingredients
+
+    * Salt
+    * 1 pound linguine
+    * 1/4 cup (1/2 stick) butter, room temperature
+    * 1 1/4 cups very finely grated Pecorino Romano
+    * 1 1/2 teaspoons freshly ground black pepper
+    * 1 cup coarsely chopped arugula
+
+Directions
+
+Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
+
+Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula at last minute before serving and combine. Season the pasta, to taste, with salt. Divide the pasta among 4 plates and serve.
+

GoodStuff/balsamic_cheese_chicken

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+**Note - substitute dolce gorgonzola for blue chees.
+
+Serve with grilled vegatables and polenta using the rest of the cheese
+
+Herbed Balsamic Chicken with Blue Cheese   Bon Appétit | June 2009
+
+by Jill Silverman Hough
+
+This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
+Yield: Makes 6 servings
+ingredients
+6 skinless boneless chicken breast halves (5 to 6 ounces each)
+1/2 cup balsamic vinegar
+3 tablespoons olive oil
+2 teaspoons coarse kosher salt, divided
+1 1/2 teaspoons freshly ground black pepper, divided
+2 teaspoons herbes de Provence*
+1 3-to 4-ounce wedge blue cheese, cut into 6 slices
+preparation
+
+Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
+
+Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
+
+* Sold in the spice section of supermarkets and at specialty foods stores.
+

GoodStuff/balsamic_meatloaf

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+========================================================================================================
+This is an attempt to smuggle vegatables into meatloaf and disguise it so my son will eat it.
+I find if he helps make something then he's more likely to eat it.
+
+========================================================================================================
+Kid friendly tricks:
+
+Put the vegatables in the bottom of the mixing bowl and the meat on top so they never see them.
+
+My son likes to crack the eggs.  I have him crack them into a bowl so that I can remove any of the "crazy shells".
+
+Have your child dump in the panko 1/3 at a time ( hey Math is fun !! )
+
+Have your child "paint" the meatloaf with the glaze.
+
+Have your child smell the ancho powder and ask them what it is.
+
+Have your child set the kitchen timer and ask them several times "Is it done yet?" (revenge is sweet)
+
+========================================================================================================
+
+Several hours before cooking or the night before when veggie-hating small people are sleeping:
+
+Preheat oven to 400 F.
+
+Veggies:
+
+1 large red pepper ( cut in 1/4 )
+2 small zucchini cut in 1 inch disks
+1 Med to Large red onion cut into 3/4 inch ring
+1 head garlic
+Olive oil
+Salt and Pepper
+2 sprigs fresh thyme
+
+tear off enough foil to make a pouch for the garlic
+cut the top off of the garlic so you can see all of the cloves
+and place in the foil on the counter.
+drizzle on about 2 glugs of olive oil, hit with a pinch of salt
+wrap up into a loose pouch with the thyme
+roast garlic and vegatables for about 40 minutes turning once after 20
+
+leave on the counter for 10 minutes to cool
+squeeze out about 3/4 of the garlic cloves and save the rest for something else
+place in a food processor and stop while still slightly chunky
+wrap in 2 paper towels and suspend over a bowl in the fridge up to overnight
+
+the idea is to leach out as much moisture as possible and render the veggies unrecognizable
+
+2 hours before service:
+
+Take out  2 large eggs
+1/2 lb ground pork
+1/2 lb ground veal
+1   lb ground chuck
+
+let come to room temperature
+
+1 1/2 hours before service
+
+Preheat oven to 425 degrees F.
+
+1 tablespoon finely chopped fresh thyme leaves
+1/4 cup chopped fresh parsley leaves, plus more for garnish
+1 cup panko (Japanese) bread crumbs
+1/2 cup freshly Parmesan
+1/2 cup ketchup
+2 tablespoons balsamic vinegar
+1/4 teaspoon ancho chile powder
+
+Line a loaf pan with plastic wrap and a sheet pan with parchment paper
+
+gently mix all of the meat/eggs/above ingredients together taking care not to turn everything into a paste
+using about palm size portions gently pack into the lined loaf pan (it's easier to get a good shape if you slowly add and gently shape then glop it all in at once and try to slam it down)
+when it's all in make the glaze
+
+Whisk together:
+
+1/2 cup ketchup
+1/4 cup balsamic
+2 large pinches of ancho chile powder
+
+Place the parchment and sheet pan on top of the loaf pan and flip the meatloaf onto the sheet pan
+
+Using your hands or a brush try to create an even layer of glaze all over the meatloaf
+
+Place in the oven for 1 hour and let rest for 15 minutes before slicing and serving.

GoodStuff/bbq_dry_rub

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+  Amount  Measure       Ingredient -- Preparation Method
+--------  ------------  --------------------------------
+   4      Tb            Cumin
+   4      Tb            Thyme
+   4      Tb            Garlic powder
+   4      Tb            Black Pepper
+   2      Tb            Cayenne Pepper
+   2      Tb            Celery Salt
+   2      Tb            Curry Powder
+   1      Tb            Onion Powder

GoodStuff/bbq_lamb_with_yogurt

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+       Title: BARBECUED LEG OF LAMB WITH YOGURT
+  Categories: Burmese, Lamb, Bar-b-q, Mid east, Yogurt
+       Yield: 12 servings
+  
+      10 lb Leg of lamb
+   32 oz  Plain yogurt
+       1 tb Salt
+       1 tb Tumeric
+       1 tb Coriander
+       2 tb Paprika
+       3 tb  Cumin
+     1/2 ts Cloves
+     1/2 ts Nutmeg
+       5 tb Veg oil
+ 
+	salt / pepper
+	Olive oil
+
+Mix together all except last two ingredients.
+place lamb in a shallow baking dish and coat both sides with mixture
+press plastic wrap down and squeeze out all air so marinade is in contact with the meat.
+marinade over night, flipping the morning
+wipe as much marinade off as possible
+Coat with olive oil and salt an pepper
+Grill about 10 min per side over direct heat ( fat side up first )
+then move to indirect heat until internal temperature in the thickest spot is 135(53 celsius) degrees

GoodStuff/beef_barolo

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+
+	
+Beef Braised in Barolo: Brasato al Barolo
+Recipe courtesy Emeril Lagasse, 2004
+
+	
+Recipe Summary
+Difficulty: Medium
+Prep Time: 15 minutes
+Cook Time: 3 hours
+Yield: 4 to 6 servings
+User Rating: 5 Stars
+	
+
+1/4 cup olive oil
+1 (3-pound) boneless beef chuck roast, patted dry
+2 teaspoons kosher salt
+1 teaspoon freshly ground black pepper
+1/4 cup chopped pancetta or bacon
+2 cups chopped yellow onions
+1 cup chopped carrots
+1 cup chopped celery
+1 tablespoon minced garlic
+1 1/2 bottles Barolo, or other dry Piedmont red wine, such as Dolcetto or Barbera
+2 to 4 cups beef stock
+4 whole cloves
+2 sprigs rosemary
+2 bay leaves
+1 cinnamon stick
+1/4 cup chopped fresh parsley, for garnish
+
+In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the beef and cook, turning, to brown on all sides. Remove from the pan. To the fat in the pan, add the pancetta and cook until browned, about 3 minutes. Add the onions, carrots, and celery and cook until caramelized, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Return the beef to the pan and add the wine, 2 cups of the stock, whole cloves, rosemary, bay leaves and cinnamon stick. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 1/2 to 3 hours, occasionally turning the meat and skimming any foam that forms on the surface. Add the remaining 2 cups of stock, as needed, to keep the meat covered with liquid.
+
+Remove the meat from the pan and tent with foil to keep warm.
+
+Strain the sauce into a saucepan and place over high heat. Cook until the sauce is reduced to a consistency thick enough to coat the back of a spoon, about 10 minutes. Adjust the seasoning to taste.
+
+Thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve.
+
+

GoodStuff/braciole

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+3 cups tomato sauce
+1 1/4 cups flavored croutons
+1/3 cup grated Parmesan
+2 eggs
+1 tablespoon chopped fresh parsley
+1 tablespoon chopped fresh oregano
+1 teaspoon finely chopped rosemary
+1 teaspoon finely chopped thyme
+1 clove garlic
+1 pound flank steak, pounded to 1/4-inch thick
+Olive oil, for brushing
+Salt and pepper
+Vegetable oil, for searing
+
+Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
+
+In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
+
+Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
+
+In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
+
+Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.

GoodStuff/braised_lamb_shanks

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+4 lamb shanks
+1 red onion
+2 carrots
+3 stalks celery
+4 cloves garlic 
+3 strips bacon 
+1.5 c port wine
+3/4 bottle red wine
+3 rosemary sprigs
+1 cinnamon stick
+1.5 bay leaves
+olive oil
+salt/pepper
+1 pat butter
+1 T black mustard seeds
+
+
+sear shanks in olive oil and set aside
+
+render bacon and set aside
+saute veggies until onions almost translucent
+put bacon back in and continue until onions are translucent and veggies are soft
+
+add lamb to pot with remaining ingredients, cover and barely simmer on low heat for 3 hours
+
+45 min before, take out 1 cup of strained braising liquid and reduce in wide frying pan until it coats the back of a spoon.
+Whisk in mustard seeds and butter and reduce for 5-10 more minutes.
+
+Take out lambshanks and serve covered with the reduced sauce.
+
+This can be made a day ahead of time and slowly reheated and served
+
+Note:  keep the braising liquid and from the nearest Asian supermarket buy some Japanese curry roux (Java curry is my favorite) throw in some ground lamb if you can get it, some potatoes and maybe some zucchini.  You can freeze this and it is kid friendly even if the recipe itself is not.

GoodStuff/cauliflower_gratin

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+Cauliflower Gratin (Gratin De Chou-Fleur)
+From Bouchon, by Thomas Keller
+www.ochef.com/r243.htm
+
+Cauliflower is a great but underused vegetable. One of the things I appreciate, from a cook's standpoint, is that it's almost impossible to overcook it. And I like this recipe in particular because it uses the trimmings of the cauliflower too, in a puree that becomes part of the sauce.
+
+Ingredients:
+
+1 head (about 1-3/4 pounds) cauliflower
+Kosher salt
+1 teaspoon white wine vinegar
+1 tablespoon unsalted butter
+2 tablespoons minced shallots
+Freshly ground black pepper
+1 bay leaf
+1 thyme sprig
+1 Italian parsley sprig
+1 cup heavy cream
+1/2 teaspoon prepared horseradish
+Pinch of curry powder
+Freshly grated nutmeg
+1/3 cup grated Comté or Emmentaler cheese
+1 tablespoon panko (Japanese bread crumbs) or fine dried bread crumbs
+
+Instructions:
+
+Remove and discard the green leaves from the cauliflower. Cut away the florets, reserving the core. Cut off and reserve the stems. Cut the florets in pieces that measure about 1 inch. (You should have 4 to 5 cups florets.)
+
+With a paring knife, cut away and discard the tough exterior of the core, then cut the core into small pieces and place them in a food processor. Add the reserved stem trimmings and pulse until very finely chopped, just short of a puree. (You should have about 1 cup; if you don't, puree enough of the florets to make 1 cup.)
+
+Meanwhile, bring a large saucepan of water to boil. Season the water with salt and the vinegar. (The acid in the vinegar helps keep the cauliflower white.) Add half the cauliflower florets and blanch for 2 minutes. Remove with a strainer or slotted spoon, drain well, and place in a large bowl. Repeat with the remaining florets: Blanch, drain, and add to the bowl. Set the saucepan aside. Season the florets with salt to taste.
+
+Add the butter and shallots to the saucepan, place over medium heat, and cook gently for 1 to 2 minutes, or until the shallots are translucent. Season with salt and pepper and add the bay leaf, thyme, and parsley. Add the minced cauliflower and 2/3 cup water and cook gently for 5 to 6 minutes, or until most of the moisture has evaporated and the cauliflower is tender. If all the water evaporates before the cauliflower is tender, add more.
+
+Add the cream, bring to a simmer, and simmer for 2 minutes. Remove from the heat and discard the thyme, bay leaf, and parsley. Pour the mixture into a blender and let it cool for 5 minutes.
+
+Add the horseradish to the blender and pulse at the lowest speed to release the heat, then increase the speed and puree until smooth. Add the curry powder and blend at high speed for about 15 seconds. Toss the puree with the cauliflower florets and season with nutmeg, salt, and pepper to taste.
+
+Transfer the cauliflower to an 8?inch round gratin dish or individual gratin dishes. The cream should come about halfway up the florets. Refrigerate for at least 30 minutes, or up to a day to allow the flavors to mature.
+
+Preheat the oven to 450°F (235°C).
+
+Sprinkle the gratin(s) with the cheese and bread crumbs. Place in the oven to cook for about 15 minutes, or until it is bubbling and the center is warm. You can test it by inserting a metal skewer into the center of the gratin and touching it to your lower lip: It should feel hot. Remove the gratin(s) from the oven and turn the broiler on. Brown the top of the gratin(s) and serve.
+
+Yield: 4 Servings
+
+

GoodStuff/cioppino

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+1  Onion
+1/2  bunch of scallions
+1/2 Green Pepper
+1/2 Yellow Pepper
+1 diced fennel bulb
+2 cloves garlic
+1 qt fish stock
+~20 oz Italian tomatos
+1 cup dry white wine
+1 bay leaf
+1 dunenous crap
+6 or so mussels
+handful bay scallops
+10 or so med shripm
+1 tablespoon fresh basil
+some fresh oregano
+
+Heat the oil in a large soup pot. Add the onions, scallions, peppers and fennel and sauté until the onions are translucent. add the garlic and continue to sauté until the aroma becomes apparent. Be careful not to brown or burn the garlic. Add the white wine and cook until reduced by half. Add the fish stock or water, tomatoes and bay leaves. Cover the pot and simmer slowly for about 45 minutes, adding more water if necessary to maintain a fair amount of broth. Remove and discard the bay leaves. Add the clams and crabs and simmer for about ten minutes. Add the shrimp and fish and simmer until the fish is cooked through and flakes easily.

GoodStuff/cucumber_onions_creamy_salad

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+Ingredients:
+
+1 pound sliced cucumbers
+1/2 cup thinly sliced red onion
+
+Creamy Ginger-Soy Dressing
+
+1 T sesame oil
+2 T rice vinegar
+2 T soy sauce
+1/2 t sugar
+2 cloves garlic, crushed
+2 T fresh ginger, crushed or grated
+1 t fresh ground black pepper
+3/4 cup grape seed oil ( or peanut oil )
+1 T mayonaise
+
+1. Using a mandoline slice onions thin and soak in two changes of water for 30 min - 1 hr
+
+2. Slice cucumbers thin, or to desired thickness. Place in cucumbers bowl with paper towel to blot out excess moisture. Remove paper towel.
+
+3. In a mason jar, combine all ingredients together and shake the jar well to dissolve sugar and combine ingredients. OR in large bowl, combine all ingredients and whisk together until all ingredients are combined.
+
+4. Toss dressing with cucumbers then top with red onions.

GoodStuff/cumin_corriander_brine_chicken

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+4-6 Chicken thighs bone-in skin on
+1 T Cumin
+1 T Corriander
+2 T Salt
+1 t pepper
+1 T sugar
+3/4 c water
+1/4 c olive oil
+2 limes of juice
+1 lime of zest
+1 Serrano Pepper
+
+Place all of the dry ingredients in a blender and pulse
+Stream in liquids.
+
+Marinate chicken for 2-3 hours and grill

GoodStuff/duck_breast_with_oranage_ancho_sos

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+Active time: 40 minutes Start to finish: 1 1/4 hours
+
+Servings: Makes 6 servings.
+
+Ingredients
+3 dried ancho chiles (1 1/4 ounces), stemmed and seeded
+2 cups boiling water
+1 garlic clove, minced
+1/2 cup sugar
+1/2 cup fresh orange juice
+1/4 cup fresh lime juice
+6 (1/2-pound) Muscovy duck breast halves (also called magrets), rinsed and patted dry
+1 1/2 teaspoons salt
+1/4 teaspoon freshly ground black pepper
+1 tablespoon unsalted butter
+
+Special equipment: an instant-read thermometer
+
+Preparation
+Toast chiles in a small dry heavy skillet over moderate heat until slightly darker, turning once with tongs, about 40 seconds total. Transfer to a small heatproof bowl, add boiling water, and soak until softened, about 20 minutes.
+
+With a slotted spoon, transfer chiles to a blender. Add 1 cup soaking liquid and garlic and blend until smooth.
+
+Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar has melted to a deep golden caramel, about 8 minutes. Carefully add orange and lime juices (caramel with steam vigorously and harden). Cook over moderately low heat, stirring, until hardened caramel is dissolved, about 5 minutes. Remove from heat.
+
+With a sharp paring knife, score skin, through fat, on each duck breast in a crosshatch pattern, making score marks about 1 inch apart. Pat dry and sprinkle with salt and pepper.
+
+Put 3 breast halves skin sides down in a 12-inch heavy skillet and turn heat to moderate. As fat is rendered, pour it into a heatproof bowl and reserve for another use. Cook breasts until skin is well browned, about 10 minutes. Turn over with tongs and cook until meat is browned, about 3 minutes. Transfer to a plate and brown remaining 3 breast halves in same manner.
+
+Return all breast halves to skillet, cover, and cook over moderate heat until thermometer inserted horizontally into center of a breast registers 135°F for medium-rare, about 6 minutes. Transfer duck to a carving board and let stand, uncovered, while you make sauce. (Duck will continue to cook as it stands.)
+
+Pour off all but 2 tablespoons fat from skillet. Add chile purée and any duck juices from plate and cook over moderately high heat, stirring and scraping up any brown bits, until thickened, about 6 minutes. Add caramel and any juices accumulated on carving board and simmer for 5 minutes more. Whisk in butter until incorporated, then whisk in salt to taste.
+
+Slice duck breasts and serve with sauce.
+
+
+Cook's note:
+ The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 135°F. To our taste, that yields the perfect degree of doneness.

GoodStuff/fennel_chicken_and_couscous

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+Recipe Summary
+Difficulty: Easy
+Prep Time: 20 minutes
+Inactive Prep Time: 10 minutes
+Cook Time: 45 minutes
+Yield: 4 servings
+User Rating: 5 Stars
+	
+
+Chicken:
+6 to 8 chicken thighs (about 2 1/2 pounds), bone in with skin
+Kosher salt and freshly ground black pepper
+3 tablespoons extra-virgin olive oil
+1 medium bulb fennel, halved, cut into 1/2-inch wedges attached to core, fronds reserved
+1 medium red onion, sliced into thin wedges about 1/3 to 1/2-inch wedges
+4 cloves garlic, smashed and peeled
+3/4 teaspoon dried oregano
+1/4 teaspoon crushed red pepper flakes or to taste
+1/2 cup oil packed sun-dried tomatoes, roughly chopped
+1/3 cup kalamata olives
+ 
+Couscous:
+1 1⁄2 cups uncooked couscous
+3 cups low-sodium chicken broth
+1 teaspoon kosher salt, plus additional for seasoning
+Freshly grated nutmeg
+Pinch cayenne pepper
+Freshly ground black pepper
+3/4 cup pine nuts
+1 navel orange, zested
+1/4 cup roughly chopped or whole flat-leaf parsley
+2 to 3 tablespoons water or chicken broth
+
+For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
+ 
+Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.
+ 
+While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.
+ 
+Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley.
+ 
+When ready to serve, fold the parsley mixture into the couscous and fluff with a fork. Mound the couscous on a warm serving platter and arrange the chicken around the couscous. Stir 2 to 3 tablespoons water or broth into the fennel mixture so they look glazed. Adjust seasoning and spoon fennel over the couscous and chicken; scatter the toasted pine nuts on top.
+ 

GoodStuff/fennel_dry_rub

@@ -0,0 +1,9 @@
+This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice Rub
+
+1 cup fennel seeds
+3 tablespoons coriander seeds
+2 tablespoons white peppercorns
+3 tablespoons kosher salt
+
+Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
+Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

GoodStuff/giada_minestrone

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+Just added some oregano and zucchini.  The rosmary was very nice.
+
+------------------------------------------------------------------
+Recipe Summary
+Difficulty: Easy
+Prep Time: 15 minutes
+Cook Time: 40 minutes
+Yield: 4 to 6 servings
+User Rating: 5 Stars
+
+
+2 tablespoons olive oil
+1 onion, chopped
+2 carrots, peeled, chopped
+2 celery stalks, chopped
+3 ounces thinly sliced pancetta, coarsely chopped
+2 garlic cloves, minced
+1 pound Swiss chard, stems trimmed, leaves coarsely chopped
+1 russet potato, peeled, cubed
+1 (14 1/2-ounce) can diced tomatoes
+1 fresh rosemary sprig
+1 (15-ounce) can cannellini beans, drained, rinsed
+2 (14-ounce) cans low-sodium beef broth
+1 ounce piece Parmesan cheese rind
+2 tablespoons chopped fresh Italian parsley leaves
+Salt and pepper
+
+Heat the oil in a heavy large pot over medium heat. Add the onion, carrots,
+celery, pancetta, and garlic. Saute until the onion is translucent, about
+10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the
+tomatoes and rosemary sprig. Simmer until the chard is wilted and the
+tomatoes break down, about 10 minutes.
+
+Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a
+processor until almost smooth. Add the pureed bean mixture, remaining
+broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the
+potato pieces are tender, stirring occasionally, about 15 minutes. Stir in
+the whole beans and parsley. Simmer until the beans are heated through and
+the soup is thick, about 2 minutes. Season with salt and pepper, to taste.
+Discard Parmesan rind and rosemary sprig (the leaves will have fallen off
+of the stem.)
+
+Ladle the soup into bowls and serve.
+

GoodStuff/ginger_soy_braised_ribs

@@ -0,0 +1,43 @@
+3 carrots, chopped
+2 leeks, rinsed well and chopped
+3 pounds bone-in beef short ribs, fat trimmed
+Salt and freshly ground black pepper
+3/4 cup reduced-sodium beef broth
+1/2 cup white wine
+1/4 cup soy sauce
+2 tablespoon minced fresh ginger
+4 cloves garlic, minced
+1 large celery root cubed
+1.5 T oil
+1 T oil
+
+4 cups instant brown rice
+1/4 cup chopped fresh cilantro leaves
+1/4 cup chopped scallions
+2 tablespoons minced pickled jalapenos
+1 teaspoon lime zest
+
+Preheat oven to 300
+
+Salt & Pepper ribs and let sit while prepping vegatables.
+
+In a medium bowl, whisk together broth, sherry, soy sauce, and ginger.
+
+Heat a Dutch Oven over med-high heat.
+
+Add oil (1.5T) when hot and brown top and both sides of the ribs in batches.
+
+Set aside on a plate.
+
+Drain out fat.  Throw in remaining 1T of oil
+Saute carrots, leeks and celery root with a little salt and some pepper for 7 min.  Add garlic and saute for 3 more min.  
+
+Burrow the ribs back down into the vegatables, fat side down.
+Pour in braising liquid.
+
+Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
+
+Cook rice according to package directions.
+
+While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.
+

GoodStuff/ginger_soy_lime_marinated_shrimp

@@ -0,0 +1,14 @@
+2 large shallots, peeled and chopped
+1 (2-inch) piece fresh ginger, peeled and chopped
+4 cloves garlic, smashed
+3/4 cup soy sauce
+1/2 cup fresh lime juice
+2 tablespoons sugar
+1/4 cup chopped green onions
+1/4 cup peanut oil
+1/4 teaspoon coarsely ground black pepper
+2 pounds large shrimp, shells and tails on
+
+Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
+
+Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

GoodStuff/grandpa_bbq_sauce

@@ -0,0 +1,13 @@
+1 cup chopped onions
+2 cloves garlic
+1/4 cup oil (half olive oil and half salad oil)
+8 ounce can of tomato paste
+1/2 cup of water
+1/4 cup of brown sugar
+1/4 cup of lemon juice
+3 tablespoons of Worcestershire sauce
+2 tablespoons of prepared mustard
+2 teaspoons of salt
+1/4 teaspoon of pepper
+1/4 cup beer (the rest of the can goes to me)
+1/4 cup white wine vinegar (added by chris)

GoodStuff/kabocha_soup

@@ -0,0 +1,15 @@
+6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
+Melted butter, for brushing
+1 tablespoon kosher salt, plus 1 teaspoon
+1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
+3 cups chicken or vegetable stock
+2 tablespoons honey OR 1 - 1.5 teaspoons of maple syrup
+1 teaspoon minced ginger
+4 ounces heavy cream
+1/4 teaspoon nutmeg
+
+Preheat the oven to 400 degrees F.
+
+Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
+
+Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

GoodStuff/lamb_ragu_with_mint_rigatoni

@@ -0,0 +1,20 @@
+ngredients
+
+    * 1 pound rigatoni pasta
+    * 2 tablespoons olive oil
+    * 2 shallots, chopped
+    * 1 clove garlic, minced
+    * 1 1/2 pounds ground lamb
+    * 1/2 teaspoon salt
+    * 1/4 teaspoon freshly ground black pepper
+    * 1 cup red wine
+    * 4 cups marinara sauce, store-bought or home made
+    * 1/2 cup fresh mint leaves, torn
+    * 1/2 cup ricotta cheese
+
+Directions
+
+Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
+
+Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
+

GoodStuff/lamb_sausage_tagine

@@ -0,0 +1,29 @@
+1 med sweet onion ( diced to chickpea size)
+1 med eggplant ( diced to chickpea size)
+1 can chick peas (rinsed)
+1 can crushed tomatoes
+1 can vegetable broth
+1 large zucchini ( diced to chickpea size)
+4 (1 lb) lamb sausages
+3 T olive oil
+1 teaspoon cumin
+1 teaspoon paprika
+1/2 teaspoon corriander
+1/2 teaspoon tumeric
+pinch of cinnamon
+salt and pepper
+cilantro
+
+Preheat oven to 300
+
+In a dutch oven or saute pan brown sausage and set aside
+
+Cook onions on very low heat in 1 T olive oil w/ salt and pepper for 20 min
+Add zucchini for another 5
+Raise heat to medium, add 1T olive oil and eggplant and saute for 5 min
+
+Add tomatoes, spices, broth, chick peas and sausage to the mixture and bring to a simmer, 
+Cover and place in the oven for 40-60 min
+
+sprinkle with finely chopped parsley and serve with couscous
+

GoodStuff/lamb_stew_w_cipollines

@@ -0,0 +1,16 @@
+1/4 cup olive oil
+3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2 to 2-inch pieces Salt and freshly ground black pepper
+2 tablespoons all-purpose flour
+3 garlic cloves, finely chopped
+2 cups dry red wine
+3 1/2 cups beef broth
+1 (15-ounce) can diced tomatoes with juices
+1 tablespoon tomato paste
+18 small cipolline onions OR one bag of perl onions
+12 small red-skinned potatoes, halved
+2 large carrots, peeled, cut into 1-inch pieces
+
+Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
+
+
+Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. 

GoodStuff/lime_bbq_shrimp

@@ -0,0 +1,28 @@
+2 shallots
+1 piece of ginger chopped ( 3 in )
+4 cloves garlic
+3/4 c soy sauce
+1/2 c lime juice
+2 T sugar
+1/4 cup green onions
+1/4 cup olive oil
+1-2 Jalepeno peppers
+black pepper to taste
+
+1 lb large shrimp  OR 1.5 lbs chicken thighs
+
+Put shallots, ginger, garlic, soy sauce, lime juice, sugar, Jalepeno and green onions in a blender and pulse.
+Drizzle in oil and blend smooth.
+
+Put marniade in a jar with a tight lid and place in the fridge for 2 - 5 hours.
+
+Prepare shrimp by slicing open just the back leaving the tails and shells on and remove the vein.
+
+If using chicken, marinate for 2 hours before grilling.
+If BBQ-ing shrimp, shake the marinade as it will have seperated and dump everything into a ziptop bag.
+
+Start a hot fire and grill the shrimp for 90 seconds per side.
+If using chicken cook on the hot side for 4 min per side and then 10-15 minutes depending on thickness or until juices run clear.
+
+Serve with lime wedges and beer.
+

GoodStuff/margarita_chicken

@@ -0,0 +1,17 @@
+Margarita Chicken
+
+    * 6 Chicken Thighs
+    * 1/2 c water
+    * 1/2 c tequila
+    * 1 1/2 limes of juice and zest of one lime
+    * 2T Triple Sec
+    * 2T salt
+    * 1T sugar
+    * 1T orange zest
+    * Olive oil
+
+   1. Mix all ingredients and marinate the chicken for 2 hours.
+   2. Heat enough oil in a frying pan to cover the bottom slightly and brown the outside of the chicken over med-high heat
+   3. Place into 350 degree oven to finish.
+   4. Let rest 10 minutes before slicing
+

GoodStuff/mojito_limeaid

@@ -0,0 +1,19 @@
+1/2 cup fresh mint leaves, plus sprigs for garnish
+2 limes, cut into wedges, plus more for garnish
+2 cups crushed ice, plus more for serving
+1 cup Lime-Mint Syrup, recipe follows
+1 liter white rum
+1/2 cup fresh lime juice
+Club soda
+
+Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
+
+Lime-Mint Syrup:
+2 cups sugar
+2 cups water
+2 limes, zested
+1/2 cup fresh mint leaves
+ 
+Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.
+
+

GoodStuff/mustard_tarragon_steaks

@@ -0,0 +1,28 @@
+Ingredients
+
+ Cooking spray
+6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
+1/2 teaspoon salt, divided
+1/4 teaspoon black pepper
+1/4 cup dry white wine
+1 1/2 teaspoons sugar
+1 tablespoon Dijon mustard
+1/4 cup fat-free sour cream
+1 1/2 teaspoons finely chopped fresh tarragon
+ Tarragon sprigs (optional)
+Preparation
+Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
+
+Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
+Yield
+
+6 servings (serving size: 1 steak and 1 tablespoon sauce)
+
+Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
+
+
+
+Notes:
+Reiko doesn't like the Sauce
+Made it with Chicken and the sauce was a bit too powerful for chicken
+Ingredients

GoodStuff/orange_fennel_braised_pork

@@ -0,0 +1,38 @@
+Note:  Make this a day in advance!
+
+1 (1 1/2-inch) piece cinnamon stick
+1/2 teaspoon anise seeds
+2 lb pork belly cut into 1 1/2 inch cubes
+1/4 teaspoon salt
+3/4 teaspoon black pepper
+2 tablespoons vegetable oil
+1/2 large onion, diced
+2 leeks (well washed)2 leeks (well washed)
+4 garlic cloves, smashed
+4 (1/2-inch-thick) slices peeled fresh ginger, smashed
+2 (4- by 1-inch) strips fresh orange zest
+1 tablespoon sugar
+1/2 cup soy sauce
+1/2 cup Chinese rice wine or medium-dry Sherry
+2 1/2 cups low-sodium chicken broth (20 fl oz)
+2 fennel bulbs, stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick , keep fronds for garnish
+1/2 cup coarsely chopped fresh cilantro
+1 tablespoon fresh thyme
+
+Special equipment: cheesecloth; kitchen string
+Preparation
+Put oven rack in lower third of oven and preheat oven to 350°F.
+
+Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
+
+Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
+
+Pour off all but 1 tablespoon fat from pot and cook onion, leek and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add thyme, ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour 15 min.
+
+Stir in fennel and braise, covered, in oven until fennel is very tender, 50 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper.
+
+Let cool and refridgerate over night.  Skim off solid fat, reheat at low temperature on the stovetop for 30 minutes
+
+stir in cilantro, garnish with reserved fennel fronds.
+
+Note: maybe lessen the amount of soy sauce it's pretty salty

GoodStuff/orange_sauce

@@ -0,0 +1,17 @@
+2/3 cup sugar
+2/3 cup fresh orange juice (2 - 2 1/2 oranges)
+4 tablespoons white-wine vinegar
+1/4 teaspoon salt
+4 tablespoon unsalted butter, softened (split in half)
+2 tablespoon all-purpose flour
+2 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
+
+
+1)  caramelize the sugar over medium heat
+2)  when sugar is browned whisk in OJ, vinegar and salt ( be careful )
+3)  add zest and heat over medium heat until all caramel is dissolved ( about 10 min )
+4)  melt 2T of butter over low heat and sprinkle in flour.  cook flour until the rawness is gone
+5)  strain in the OJ mixture and whisk until combined
+6)  whisk in the last 2T of butter
+
+serve over ice cream or crepes with powdered sugar.

GoodStuff/orzo_shrimp_bbq_salad

@@ -0,0 +1,27 @@
+Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
+Recipe courtesy Bobby Flay
+
+	
+Recipe Summary
+Difficulty: Easy
+Prep Time: 18 minutes
+Cook Time: 4 minutes
+Yield: 4 servings
+User Rating: 4 Stars
+	
+
+3/4 pound orzo, cooked al dente
+1 large cucumber, seeded, quartered lengthwise, and sliced
+3 green onions, thinly sliced
+1 pint grape tomatoes, halved
+1/4 cup chopped fresh dill, plus extra for garnish
+1/4 cup white wine vinegar
+3 tablespoons Dijon mustard
+1/2 cup olive oil, plus additional for brushing shrimp
+Salt and freshly ground pepper
+3/4 pound feta cheese, crumbled
+16 medium shrimp, peeled and de-veined
+
+Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
+
+Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill. 

GoodStuff/pulled_pork

@@ -0,0 +1,35 @@
+Pulled Pork
+Recipe courtesy Alton Brown
+
+	
+Recipe Summary
+Difficulty: Easy
+Prep Time: 20 minutes
+Inactive Prep Time: 13 hours
+Cook Time: 11 hours
+Yield: 8 to 10 servings
+User Rating: 5 Stars
+	
+
+Brine:
+8 ounces or 3/4 cup molasses
+12 ounces pickling salt
+2 quarts bottled water
+
+6 to 8 pound Boston butt
+
+Rub:
+1 teaspoon whole cumin seed
+1 teaspoon whole fennel seed
+1 teaspoon whole coriander
+1 tablespoon chili powder
+1 tablespoon onion powder
+1 tablespoon paprika
+
+Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
+
+Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
+
+Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
+
+Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

GoodStuff/reiko_scones

@@ -0,0 +1,18 @@
+
+
+200g (6.455 oz) Flour
+1 t Baking Powder
+1 1/2 TBSP Sugar
+1/4 t Salt
+100g (3.227 oz) Unsalted Butter
+1 t Cinnamon powder
+40g (1.3 oz) Raisins
+100cc Milk
+
+Mix together the flour, baking powder, sugar, salt, butter and cinnamon in the food processor until it is the consistency of grated parmesean cheese.
+
+Add in the raisins and milk and pulse until the dough comes together
+
+Fold the dough over 4 or 5 times and stretch/roll out to a thickness of 1.5cm (0.6 in).  Cut with a round cookie/biscuit cutter
+
+Bake in 200 degree C oven ( 390 degrees F) for 15 minutes

GoodStuff/roast_cauliflower

@@ -0,0 +1,20 @@
+Oven Roasted Cauliflower with Turmeric and Ginger
+Recipe courtesy Bobby Flay
+
+Ingredients
+3 tablespoons Olive oil
+1 tablespoon black mustard seeds
+1 jalapeno, finely diced (don't like this -- replace w/ paprika)
+1 tablespoon grated fresh ginger
+1 teaspoon turmeric
+1 head cauliflower, cut into florets
+Salt/Pepper
+
+
+Instructions
+Preheat oven to 425 degrees F.
+
+Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
+
+Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. 
+Roast  20-25 min or until soft and browned.

GoodStuff/roast_veg_meatloaf_with_balsamic_glaze

@@ -0,0 +1,44 @@
+Roasted Vegetable Meatloaf with Balsamic Glaze
+
+3 tablespoons olive oil
+1 large zucchini, finely diced
+1 red bell pepper, finely diced
+1 yellow pepper, finely diced
+1/2 cup finely diced shallots
+5 cloves garlic, smashed to a paste with coarse salt
+1/2 teaspoon red pepper flakes, divided
+Salt and freshly ground black pepper
+2 large eggs, lightly beaten
+1 tablespoon finely chopped fresh thyme leaves
+1/4 cup chopped fresh parsley leaves, plus more for garnish
+1/2 pound ground pork
+1/2 pound ground veal
+1 pound ground beef chuck
+1 cup panko (Japanese) bread crumbs
+1/2 cup freshly grated Romano or Parmesan
+1 cup ketchup, divided
+1/4 cup plus 2 tablespoons balsamic vinegar
+
+Preheat oven to 425 degrees F.
+
+Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
+
+Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
+
+Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
+
+NOTES:  put the mixture in the loaf pan little by little to ensure a good pack
+
+		
+Recipe Summary
+Difficulty: Easy
+Prep Time: 20 minutes
+Inactive Prep Time: 10 minutes
+Cook Time: 1 hour 5 minutes
+Yield: 6 servings
+User Rating:	5 Stars
+
+
+===================================================================
+Serve with:
+green_beans_with_shallots_and_hazelnuts

GoodStuff/roasted_corn_black_bean_salad

@@ -0,0 +1,31 @@
+
+    * 3 large ears of corn
+    * 1 (15 ounce) can black beans, drained and rinsed
+    * 1 cup diced red bell pepper
+    * 1/2 red onion, chopped fine
+    * 1 cup cherry tomoato cut in half
+    * 1 jalapeno, seeds removed, chopped fine
+    * 1/2 cup cilantro, chopped
+    * 2 garlic cloves, minced
+    * 2 limes, juice of
+    * 2 tablespoons olive oil
+    * 1 teaspoon cumin
+    * salt & pepper
+
+   1.  Preheat oven to 400.
+
+   2.  Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly.
+
+   3.  Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
+
+   4.  In a small bowl, whisk the lime juice, oil and cumin together and set aside.
+
+   5.  When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
+
+   6.  Add the dressing and mix well.
+
+   7.  Add salt and pepper to taste.
+
+   8.  The salad is best when allowed to sit for an hour.
+
+

GoodStuff/romesco_sace

@@ -0,0 +1,22 @@
+
+				Yields:  3 cups
+
+2 - 3	large	cloves garlic
+1/3  	cup	sliced, blanched almonds
+1	med	tomato, peeled and seeded
+1		red bell pepper, roasted, peeled and seeded
+½ 	tsp	hot red pepper flakes
+½ 	tsp	salt
+½	tsp	black pepper
+1/3	cup	red wine vinegar (preferably balsamic)
+1	cup	olive oil
+
+In a blender or food processor, pure all ingredients except vinegar and oil. 
+ Add the vinegar and process until blended.  Add oil in a steady stream with motor on low speed.  
+Set aside to mature for an hour, or overnight in 
+refrigerator.
+
+
+Use as sauce for veggies.
+
+

GoodStuff/shrimp_and_grits

@@ -0,0 +1,37 @@
+Polenta ( make 1 day in advance )
+
+======================
+250 g Polenta
+1L water ( heavily salted 3TBSP or to taste)
+4 pats butter
+3 TBSP fresh herbs
+1 wedge gorgonzola
+
+heat water until just about to boil stir in polenta with a whisk
+keep stirring until creamy.  Stir in butter cheese and herbs.
+Line a glass baking dish w/ wax paper and press in polenta.
+Place in fridge overnight
+
+
+Next day
+======================
+
+Asparagus ( 1 bunch - slim spears )
+1 lb 16-20 count shrimp shelled
+3 Tbsp Olive oil
+2 cloves garlic minced very fine or shredded
+1 teaspoon crushed red pepper
+1/4 c white wine
+salt & pepper
+2 pats butter
+
+Fry polenta squares in butter until lightly browned
+
+Blanch asparagus and shock in cold water.
+Then fry in frypan at high heat w/ salt pepper and 1 T of olive oil.
+
+Place remaining olive oil in the frying pan with the garlic and red pepper.
+Fry well salted and peppered shrimp until they just start to turn pink.  Add in wine
+and scrape the bits off of the bottom of the pan.  While shrimp rests cook down sauce for a few more minutes
+
+

GoodStuff/smoked_macaroni_and_cheese

@@ -0,0 +1,29 @@
+6T 	unsalted butter
+1/4c 	all-purpose flour
+3.5c 	milk
+1T 	Tomato paste
+2c	shredded sharp cheddar
+2c	shredded smoked gouda
+1 pinch	cayenne pepper
+4oz	crustless country-style bread cubed
+1lb	rigatoni or elbow macaroni
+
+
+Preheat oven to 375 and start pasta water.
+
+In a large saute pan, melt 2T of butter over low heat.
+When butter has melted stir in the bread cubes and sprinkle on a large pinch of salt.  Turn up heat to medium and stir until bread is slightly toasted.  Set cubes aside.
+
+Cook pasta until al-dente, strain well and set aside in a large bowl
+
+Place the remaining 4T in the saute pan and melt over medium heat.  When butter is melted whisk in flour.  Keep whisking for about 4 minutes to cook out the raw taste from the flour.  Whisk in milk and whisk for 5 more minutes.
+
+Whisk in tomato paste and 1.5c of each kind of cheese.
+
+When cheese has all melted into the sauce, pour the sauce into the bowl with the pasta and mix well.  Pour the pasta and sauce in a large rectangular baking dish, spread out the bread on top and put the remaining 1/2c of each cheese on top.
+
+Bake in the oven about 40 min until the cheeses are bubbly.  Cover with foil if the top gets too dark.  Let rest 10-15 minutes before serving or cover and reheat the next day
+
+(from Williams Sonoma catalog)
+
+

GoodStuff/split_pea_soup

@@ -0,0 +1,27 @@
+   1       lb           Dried green split peas
+   6       c            Chicken broth
+   1-2     c            Water
+   1                    Meaty ham bone OR 2 smoked ham hocks
+   3/4c                 celery, diced
+   3       tb           Italian Parsley
+   1   	   tb           Tarragon leaves
+   1       c            Carrots, diced
+   1       c            Onion, diced
+   1                    Big leek, white only
+   1/2     c            White wine
+   3       tb           Olive oil (not the good stuff)
+
+
+Carefully sort through peas looking for pebbles.
+Rinse until water runs clear and soak for 20 minutes in cold water.
+
+Sweat leeks, onion, celery and carrots with a pinch of salt in the olive oil
+until onions turn translucent (about 10 min).  Add wine and let sit for 5 min.
+Add chicken broth, ham bone, peas, parsley and taragon.
+
+Check for salt and pepper re-seasoning.
+
+Simmer covered for 1 hour until peas are soft.
+Remove ham bone and puree.
+Shred any meat left on the bone and set aside.
+Ladle soup into bowls and put some shredded ham in the middle and garnish with some parsley.

GoodStuff/thuys_vietnamese_bbq

@@ -0,0 +1,16 @@
+2T 	Fish Sauce
+4T 	Soy Sauce
+2T 	Honey
+5inches	Green onions
+2cloves	Garlic
+1T	5 Spice powder
+4T	Canola/Peanut oil
+1	Lime's worth of juice
+
+some togarashi peppers (optional)
+
+Throw  everything in a blender
+
+I marined kalbi for 2 hours and it rocked
+Probably 8 hours or so for ribs
+

GoodStuff/vietnamese_beef_salad

@@ -0,0 +1,35 @@
+Vietnamese beef salad with watercress
+
+ Serves 2-3
+
+ 1/4 cup boiling water
+ 1/4 cup sugar
+ 1/2 cup lime juice (from 3 or 4 limes)
+ 1/3 cup Asian fish sauce
+ 1 or 2 red chile peppers, fresh or pickled, seeded and chopped
+ 2 teaspoons minced fresh ginger
+ 1 large clove garlic, minced
+ 1 tablespoon peanut or vegetable oil
+ 1 tablespoon soy sauce
+ 3/4 pound rib-eye or top round steak
+ 3/4 teaspoon freshly ground black pepper
+ 1 bunch watercress
+ 1/2 medium cucumber, peeled, seeded and cut into long matchsticks
+ 1 small sweet onion, thinly sliced
+ 1 medium tomato, cut into wedges
+ 3 or 4 sprigs cilantro, stemmed
+ 1/4 cup salted peanuts, toasted and finely chopped (see Note)
+
+ In medium bowl, combine boiling water and sugar, stirring until sugar is dissolved. Cool to room temperature, then add lime juice, fish sauce and chiles and stir to combine. Set dressing aside.
+
+ In shallow container large enough to contain steak, add ginger, garlic, oil, soy sauce and 2 tablespoons of the reserved dressing and stir. Add steak and turn to coat with marinade. Cover and refrigerate 2 hours or overnight.
+
+ When ready to cook, prepare grill. Preheat gas grill to medium-high or prepare charcoal for direct-heat cooking. Oil grate. Draining off any excess marinade, grill steak 4 to 5 minutes. Turn over and sprinkle half the pepper on cooked side. Grill 4 to 5 minutes, then turn steak over again and sprinkle remaining pepper on second side. Grill about 1 more minute (cooking time will depend on the thickness of the steak and your preferred degree of doneness; an instant-read thermometer should register 130 to 135 degrees for medium-rare). Transfer to cutting board and let rest 10 to 15 minutes.
+
+ Meanwhile, divide watercress among individual bowls and scatter cucumber, onion, tomato and cilantro on top. When ready to serve, thinly slice steak on an angle across the grain. Stir dressing and spoon some over salad. Lay strips of steak on top, spoon a little more dressing on meat and sprinkle with peanuts. Serve immediately.
+
+ Note: To toast nuts, place in a dry skillet over medium-low heat. Stir or shake pan frequently to prevent burning. Remove nuts from pan when they start to turn brown, 3 to 4 minutes.
+
+ Per serving: (based on 3 servings, with 1 tablespoon dressing) 278 calories, 30g protein, 13g fat (2g saturated), 12g carbohydrate, 946mg sodium, 45mg cholesterol, 3g dietary fiber.
+
+ Adapted from ``Kitchen Sense'' by Mitchell Davis (Clarkson Potter, 528 pp., $35) 

GoodStuff/warm_potato_sald_w_goat_cheese

@@ -0,0 +1,40 @@
+Warm Potato Salad With Goat Cheese
+By MARTHA ROSE SHULMAN
+
+You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
+
+For the dressing:
+
+1 tablespoon white wine vinegar or sherry vinegar
+
+1 tablespoon freshly squeezed lemon juice
+
+Salt to taste
+
+1 teaspoon Dijon mustard
+
+1 small or medium garlic clove, minced or pureed
+
+1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
+
+For the salad:
+
+1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
+
+Salt and freshly ground pepper to taste
+
+2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
+
+2 tablespoons chopped flat-leaf parsley
+
+2 ounces soft goat cheese
+
+2 to 3 sage leaves, cut in thin slivers (optional)
+
+1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
+
+2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
+
+Yield: Serves 6
+
+Advance preparation: You can make the dressing several hours before making the salad.

Menus/Mexican_Seafood_BBQ

@@ -0,0 +1,51 @@
+Menu:
+
+Fish tacos
+Camarones el Mojo de Ajo
+Mexican rice
+black beans
+Limeaid Mojitos
+
+
+Timeline
+===============
+
+Night before:
+
+Make Lime/Mint Syrup
+
+Morning:
+
+Make Salsa
+http://www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe/index.html
+Make Mexican rice:
+http://www.cooks.com/rec/view/0,1757,135183-255194,00.html
+
+Make Mojo sos:
+http://www.grouprecipes.com/55543/mojo-sauce.html
+
+Prepare taco condiments: shred cabbage, slice red onion
+
+
+Shopping list:
+
+hotdog buns
+chips for kids
+Chips & Salsa
+2 cans black beans
+2 heads garlic
+2 bunches cilantro
+4 serranos
+4 jalapenos
+Sour cream
+tomato paste
+2 yellow onion
+4 red onions
+long grain rice
+bbq skewers
+white cabbage
+2 bunches scallions
+2 bottles club soda
+2 bunches fresh mint
+1 bottle o' rum need 2 L, so mebbe 2
+tortillas

NeedsImprovement/roasted_onion_salad

@@ -0,0 +1,12 @@
+Notes:
+
+425 is waaaay to high.
+lower to like 300 degrees with nice thick slices
+
+Cut 2 lb onion into 1/2 in thick leave outer
+Brush pan w/ oil roast 1 hr one side 30 min on the other.
+Let cool and serve with a vinegrette w/ some crushed red pepper for heat 
+
+
+vinegrette:
+olive oil, oregano, balsamic, pinch sugar, crushed red pepper, salt, pepper.

NeedsImprovement/zucch_and_aspara_calzone

@@ -0,0 +1,24 @@
+3/4 c ricotta
+Asparagus
+2 zuccs
+1/4 c Parm Regg
+1 clove garlic
+Salt and Pepper
+3 count of olive oil
+
+Boil asparagus in salted water until flexible
+Shock in ice water
+
+Slice 2 zucchini into thin disks
+
+Slice asparagus into 1/4 inc pieces
+
+Toss zucchini, asparagus, garlic in olive oil salt/pepper let sit for 20 minutes
+
+Add both types of cheese and place in the calzone, bake 500 for as long as you can.
+
+-----------
+Notes:
+tried sundried toms, but didn't really help.
+needs something like anchovies and red pepper to be a little better.
+

NotYetTested/Orange_glazed_acorn_squash

@@ -0,0 +1,15 @@
+4 acorn squash, halved lengthwise, seeds and membranes removed
+1/4 cup melted butter
+Salt and freshly ground pepper
+4 cups fresh orange juice
+1/2 cup light brown sugar
+4 whole allspice berries
+1 stick cinnamon
+
+Preheat the oven to 350 degrees F.
+
+Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
+
+While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
+
+Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

NotYetTested/apple_sage_glazed_bird

@@ -0,0 +1,18 @@
+hmmmm....
+
+Gotta try this with a chicken instead
+
+
+1 tablespoon canola oil, plus more for brushing on the turkey
+1 small red onion, coarsely chopped
+1 serrano chile, coarsely chopped
+3 cups apple cider vinegar
+1 1/2 cups granulated sugar
+2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices
+3 tablespoons chopped fresh sage leaves
+Salt and freshly ground pepper
+1 whole (20 pound) turkey
+
+Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature.
+
+Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.

NotYetTested/artichoke-antipasto

@@ -0,0 +1,24 @@
+Recipe Summary
+Prep Time: 15 minutes
+Cook Time: 20 minutes
+Yield: 4 servings
+User Rating: No Rating
+	
+
+6 tablespoons plus 4 tablespoons extra-virgin olive oil
+2 medium red onions, cut into 1/2-inch dice
+2 tablespoons pine nuts
+2 tablespoons currants
+1 teaspoon chili flakes
+3 cloves garlic, thinly sliced
+20 baby artichokes, trimmed and halved
+1/4 cup sun-dried tomatoes
+1 bunch fresh basil leaves
+20 fresh mint leaves
+1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
+Sea salt
+4 slices peasant bread, grilled
+
+In a 12 to 14-inch saute pan, heat 6 tablespoons of oil until almost smoking. Add the onions, pine nuts, currants, chile flakes, garlic, artichokes, and tomatoes and saute until soft and fragrant, 18 to 20 minutes. Remove from heat, allow to cool and stir in the herbs. Drizzle with the remaining olive oil, season with sea salt, and serve with the grilled bread.
+
+

NotYetTested/asparagus_and_roasted_pepper_salad

@@ -0,0 +1,24 @@
+
+Asparagus Salad with Roasted Bell Peppers
+SERVES: 8
+This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper juices to make a fruity dressing. Be sure to serve the dish warm.
+ingredients
+
+    * 2 medium red bell peppers, halved lengthwise
+    * 2 medium yellow bell peppers, halved lengthwise
+    * 1/4 cup extra-virgin olive oil, plus more for brushing
+    * 2 garlic cloves, minced
+    * Salt and freshly ground pepper
+    * 1 1/2 pounds asparagus, trimmed and cut into 3-inch lengths
+    * 1 tablespoon balsamic vinegar
+*
+
+directions
+
+   1. Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them, cut side down, on a baking sheet. Bake the peppers for about 15 minutes, or until the skins are blistered. Remove the skins and seeds and cut the peppers into long thin strips. In a bowl, combine the roasted peppers with the 1/4 cup of olive oil and the garlic and season with salt and pepper.
+   2. In a large pot of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain the asparagus; refresh under cold running water. Pat the asparagus dry with paper towels. 
+   3. Preheat the oven to 450°. Spread half of the roasted peppers in a baking dish. Arrange the asparagus over the roasted peppers and season with salt and pepper. Top with the remaining roasted peppers and spoon the dressing on top. Bake for about 15 minutes, or until bubbling. Drizzle with the balsamic vinegar and serve warm. 
+   4.  
+
+MAKE AHEAD The salad can be prepared through Step 2 and refrigerated overnight; store the roasted peppers and the asparagus separately. Bring both to room temperature before proceeding.
+Recipe by Thomas Keller and Joseph Keller

NotYetTested/asparagus_soup

@@ -0,0 +1,34 @@
+3 pounds fresh asparagus, rinsed
+8 cups chicken stock
+4 tablespoons unsalted butter
+1 cup minced shallots
+1 cup minced leeks, whites only, well rinsed
+1 tablespoon minced garlic
+1/2 teaspoon salt
+1/4 teaspoon ground white pepper
+1/2 cup heavy cream
+1/4 cup finely grated Parmesan, garnish
+
+Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
+
+In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
+
+Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
+
+In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
+
+With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
+
+Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
+
+To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.
+
+
+		
+Recipe Summary
+Difficulty: Medium
+Prep Time: 20 minutes
+Cook Time: 1 hour
+Yield: 8 to 12 servings
+User Rating:	5 Stars
+

NotYetTested/baked_brussel_sprouts

@@ -0,0 +1,13 @@
+2 pounds Brussels sprouts
+1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
+1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
+1/4 cup pine nuts
+1 teaspoon garlic powder
+1/2 teaspoon kosher salt
+1/4 teaspoon freshly ground black pepper
+1/4 cup extra-virgin olive oil
+1/2 cup balsamic vinegar
+
+Heat the oven to 425 degrees F.
+
+Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately. 

NotYetTested/barefoot_bbq_sauce

@@ -0,0 +1,23 @@
+1/4 cup vegetable oil
+1 small red onion, diced (1 cup)
+2 cloves garlic, minced
+2 teaspoons chili powder
+1 teaspoon ground cumin
+1/2 teaspoon red pepper flakes
+1 teaspoon lime zest
+1 tablespoon finely grated ginger
+1/3 cup cider vinegar
+1/2 cup tomato paste
+1/2 cup honey
+2 tablespoons Dijon mustard
+1/3 cup soy sauce
+1/4 cup fresh orange juice
+4 racks country ribs (8 to 10 pounds)
+
+Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
+ 
+Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
+ 
+Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
+ 
+Serve with extra barbecue sauce on the side.

NotYetTested/bbq_lemon_chicken

@@ -0,0 +1,5 @@
+Put 1/2 clove of garlic, 2 thyme sprigs in tin foil wrap and roast
+
+Add garlic 1/2 c italian parsley 1/2c olive oil. 2 lemons worth of juice in food proc
+
+Brush over grilled chicken in the last few minutes 

NotYetTested/beef_filet_portdijon_sauce

@@ -0,0 +1,28 @@
+4 6 oz filet mignons
+2 T olive oil
+1/2 c port wine
+1/2 c heavy cream
+1 T dijon mustard
+2 T unsalter butter
+1 T Italian parsley
+1 Shallot
+
+Heat oil until smoke.
+cook steaks 4 min both sides for med rare
+
+Move meat aside and cover w/ foil
+Pour off most of the fat.
+
+Deglaze pan with the port.
+Add the shallots until they begin to soften.
+Turn down heat so no boiling and stir in cream.
+
+Simmer mixture until it coats the back of a spoon.
+Whisk in mustard and butter.  Season with salt and pepper.
+
+Stir any juices from the steak plate back into the sauce.
+
+Spoon pan sauce over steaks and serve.
+
+
+

NotYetTested/black_olive_gnocchi

@@ -0,0 +1,46 @@
+Pairings | Black Olive Gnocchi With Tomatoes and Basil
+By FLORENCE FABRICANT
+
+The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft.
+
+Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where my husband and I opted for a local red, a Rossese di Dolceacqua, alongside. It’s a wine that Joseph Bastianich and David Lynch, the authors of “Vino Italiano: The Regional Wines of Italy” (Clarkson Potter, 2005), describe as “likely to remind you of a light-styled Côtes du Rhône.” Voilà!
+
+The preparation is simple and will be successful as long as you apply a light touch.
+
+Adapted from La Terrazza, Portofino, Italy
+
+Time: 1 hour
+
+1 pound Idaho potatoes
+
+Salt
+
+3 tablespoons extra virgin olive oil
+
+1 large clove garlic, sliced
+
+1 pound cherry tomatoes, quartered
+
+4 ounces pitted black or calamata olives
+
+Freshly ground black pepper
+
+1 cup flour
+
+1 1/4 cup freshly grated Parmigiano-Reggiano, more for serving
+
+2 large egg yolks, beaten
+
+2 1/2 tablespoons black olive paste
+
+20 fresh basil leaves, slivered.
+
+1. Place potatoes in a saucepan, cover with salted water and boil until tender, about 25 minutes. Meanwhile, heat oil in a skillet, add garlic, cook over medium heat until barely starting to color; stir in tomatoes. Coarsely chop olives and add half to the skillet. Cook briefly, until tomatoes collapse. Season with salt and pepper, and remove from heat.
+
+2. When potatoes are tender, peel and rice them into a large bowl. Mix all but 3 tablespoons flour with 1 1/4 cups cheese, toss with potatoes and pile in a mound on work surface. Make a well in center. Mix egg yolks and olive paste, and place in well. Chop remaining olives finely and add to well. Knead to blend ingredients and form a soft dough. Shape into a ball and divide in 8 portions. Roll each into a rope about 10 inches long and 1/2 inch in diameter. Cut into 1/2-inch dumplings (gnocchi). Dust with remaining flour and lightly pile in a bowl.
+
+3. Bring 4 quarts salted water to a boil. Reduce heat to a fast simmer, add gnocchi and as they rise to the surface, use a slotted spoon or skimmer to remove to a colander. Drain.
+
+4. Reheat sauce in skillet, fold in basil and add gnocchi. Heat, mixing gently. Check seasoning and serve, with extra cheese alongside.
+
+Yield: 4 servings.

NotYetTested/braised_chicken_thighs_olives_capers

@@ -0,0 +1,30 @@
+Braised Chicken Thighs with Tomato, Capers, Anchovies & Olives
+
+Serves 6
+
+If you prefer, you can make this dish with fewer chicken thighs, leaving the sauce ingredients the same. Use the extra sauce on spaghetti or penne the following night.
+
+    * 28 ounce can whole peeled tomatoes, preferably San Marzano type
+    * 6 bone-in chicken thighs, skin on (about 2 1/2 pounds)
+    * -- Kosher salt
+    * -- Freshly ground black pepper
+    * 1 tablespoon extra virgin olive oil
+    * 3 large cloves garlic, minced
+    * 1/3 cup dry white wine
+    * 1 tablespoon capers, preferably salt packed, rinsed and finely chopped
+    * 4 anchovy fillets, finely minced
+    * 2 teaspoons dried oregano
+    * 2 dozen Nicoise olives, pitted
+    * 1 tablespoon minced Italian parsley
+
+Instructions: Drain the tomatoes, discarding tomato puree, if any (or save for another use). Puree the tomatoes in a food processor or blender, or pass through a food mill fitted with the medium disk.
+
+Season the chicken on both sides with salt and pepper. Heat the olive oil in a 12-inch skillet over moderately high heat. When the skillet is hot, add the chicken, skin side down. Reduce the heat to moderate. Brown the chicken well, then turn and brown on the other side.
+
+With tongs, transfer the chicken to a platter and pour off all but 2 tablespoons fat. Set the skillet aside for a moment to cool, then return to moderately low heat. Add the garlic and saute, stirring, until fragrant, about 1 minute. Add the pureed tomatoes and wine and bring to a simmer. Cook briskly, stirring, for about 2 minutes to drive off the alcohol and to dislodge any browned bits on the bottom of the skillet. Stir in the capers, anchovies and oregano, crumbling the herb between your fingers as you add it. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, for about 5 minutes.
+
+Return the chicken to the skillet, skin side up. Cover and adjust the heat to maintain a gentle simmer. Cook 15 minutes, then turn the chicken, replace the cover, and simmer until tender, about 15 minutes longer.
+
+With tongs, transfer the chicken to a serving platter. If the sauce seems too thin, raise the heat and simmer briskly until it thickens to the consistency of a pasta sauce. Stir in the olives, taste for seasoning, and spoon over the chicken. Garnish with minced parsley. Serve immediately.
+
+Per serving: 255 calories, 25 g protein, 9 g carbohydrate, 13 g fat (3 g saturated), 84 mg cholesterol, 494 mg sodium, 2 g fiber.

NotYetTested/braised_lamb_shank_meal

@@ -0,0 +1,47 @@
+3 tablespoons olive oil
+Salt and freshly ground black pepper
+4 lamb shanks
+2 stalks celery, coarsely chopped
+2 carrots, coarsely chopped
+1 large onion, coarsely chopped
+2 cups Port wine
+1 cup red wine
+4 cups chicken stock or water
+Roasted Garlic, recipe follows
+Toasted Orzo Pasta, recipe follows
+Slow Roasted Tomatoes, recipe follows
+
+Preheat oven to 350 degrees F.
+
+Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
+
+Roasted Garlic:
+2 heads garlic, tops removed
+2 tablespoons olive oil
+
+Preheat oven to 200 degrees F.
+
+Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out.
+
+Toasted Orzo Pasta:
+1 pound orzo
+2 tablespoons unsalted butter
+2 tablespoons olive oil
+1 small onion, finely chopped
+2 tablespoons cold unsalted butter
+1 cup braising liquid from lamb shanks, recipe above
+1/4 cup finely chopped fresh parsley leaves
+Salt and pepper
+
+Bring 8 cups of water (or a combination of chicken stock and water) to a boil.
+
+Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste.
+
+Slow Roasted Tomatoes:
+4 plum tomatoes, sliced in 1/2 vertically
+1 tablespoon olive oil
+Salt and pepper
+
+Preheat oven to 200 degrees F.
+
+In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead.

NotYetTested/braised_short_ribs_w_garbanzos

@@ -0,0 +1,54 @@
+(notes used canned beans and skip only to the 45 min bit)
+
+
+
+One of the pleasures of a dish like this is sopping up the wonderful sauce with crusty bread; make sure to have plenty on hand.
+
+Makes 4 servings.
+
+chef Tom Colicchio
+ ingredients
+Garbanzo beans
+1 1/2 cups dried garbanzo beans
+
+1 tablespoon extra-virgin olive oil
+1 medium onion, quartered
+1 celery stalk, halved
+1 medium carrot, halved
+4 large fresh rosemary sprigs
+4 large fresh thyme sprigs
+1 teaspoon salt
+1/2 cup raisins
+
+Short ribs
+8 3- to 4-inch-long meaty short ribs
+2 tablespoons vegetable oil
+1 small onion, chopped
+1 small carrot, chopped
+1 celery stalk, chopped
+5 large fresh thyme sprigs
+3 garlic cloves, unpeeled
+3 cups low-salt chicken broth
+1/2 cup Sherry wine vinegar
+2 fresh tarragon sprigs
+
+8 hot cherry peppers from jar, drained, left whole
+ preparation
+For garbanzo beans:
+Place beans in large saucepan. Add cold water to cover by 2 inches and bring to boil. Remove from heat; cover and let stand 1 hour.
+
+Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot; sauté until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Return beans to pan. Add enough cold water to cover by 2 inches and bring to boil.
+Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)
+
+For short ribs:
+Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.
+
+Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowl.
+ 
+Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)
+
+For short ribs:
+Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.
+
+Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowl.
+ 

NotYetTested/braised_veal_w_gremolata

@@ -0,0 +1,71 @@
+
+
+braised veal with gremolata Gourmet | April 2001
+
+Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.
+
+Active time: 40 min Start to finish: 3 1/4 hr
+
+Makes 6 servings.
+
+Gourmet Entertains
+ ingredients
+For veal
+2 cups boiling water
+1 (4 1/2- to 5-lb) boneless veal shoulder roast, rolled and tied by butcher
+2 large garlic cloves, cut lengthwise into 20 thin slices
+1 tablespoon olive oil
+1 cup dry white wine
+1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water
+
+For gremolata
+2 tablespoons finely chopped fresh flat-leaf parsley
+1 tablespoon finely chopped fresh basil
+1 tablespoon finely grated fresh lemon zest
+2 teaspoons minced garlic
+
+Accompaniment: polenta wedges
+ preparation
+
+Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
+
+Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours.
+Transfer veal to a cutting board and cool completely.
+
+Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
+
+Make gremolata: Stir together gremolata ingredients.
+
+Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
+
+Heat and serve veal: Preheat oven to 350°F.
+
+Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
+
+Sprinkle with remaining gremolata.
+
+Cooks' notes:
+
+• Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce.
+
+• Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.
+ 
+Transfer veal to a cutting board and cool completely.
+
+Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
+
+Make gremolata: Stir together gremolata ingredients.
+
+Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
+
+Heat and serve veal: Preheat oven to 350°F.
+
+Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
+
+Sprinkle with remaining gremolata.
+
+Cooks' notes:
+
+• Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce.
+
+• Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.

NotYetTested/broccoli_potato_soup

@@ -0,0 +1,43 @@
+Cheddar-Broccoli Mashed Potato Soup
+
+INGREDIENTS:
+
+1 tablespoon butter
+
+3 tablespoons olive oil
+
+1 yellow onion, chopped fine
+
+2 cloves garlic, minced
+
+1 small head broccoli, bottoms of stems discarded, remaining stems peeled, chopped into 1/2-inch pieces (approximately 4 cups)
+
+2 cups peeled and diced potatoes
+
+1/2 teaspoon cumin
+
+1/8 teaspoon cayenne
+
+2 teaspoons Dijon mustard
+
+1 teaspoon kosher salt + salt to taste
+
+3 tablespoons flour
+
+4 cups chicken broth
+
+1 1/2 cups shredded cheddar cheese
+
+1/4 cup cream
+
+Pepper to taste
+
+INSTRUCTIONS:
+
+Melt butter with oil in a heavy, medium-size pot over medium heat. Add onion, garlic, broccoli and 1 cup of the potatoes. Cook, stirring occasionally, until onions are softened, about 8-10 minutes. Add cumin, cayenne, mustard, salt and flour, stirring until incorporated, about 1 minute. Add broth and remaining potatoes. Bring to a boil, reduce heat slightly, and simmer hard until broccoli and potatoes are fork-tender, about 8-10 minutes.
+
+Remove half of the soup and puree with an immersion blender or regular blender. Return to pot with remaining soup. Add cheese and cream. Stir over low heat until just melted and combined. Season with salt and pepper.
+
+Serves 6
+
+PER SERVING: 330 calories, 12 g protein, 19 g carbohydrate, 24 g fat (11 g saturated), 48 mg cholesterol, 1,283 mg sodium, 3 g fiber. 

NotYetTested/carmelized_shallots

@@ -0,0 +1,21 @@
+Recipe Summary
+Difficulty: Easy
+Prep Time: 10 minutes
+Cook Time: 40 minutes
+Yield: 6 servings
+User Rating: 5 Stars
+	
+
+6 tablespoons (3/4 stick) unsalted butter
+2 pounds fresh shallots, peeled, with roots intact
+3 tablespoons sugar
+3 tablespoons good red wine vinegar
+1/2 teaspoon kosher salt
+1/4 teaspoon freshly ground black pepper
+2 tablespoons chopped fresh flat-leaf parsley
+
+Preheat the oven to 400 degrees F.
+
+Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
+
+Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

NotYetTested/carne_asada_with_corn_avocado_salad

@@ -0,0 +1,39 @@
+Carne Asada with Corn-Avocado Salad
+
+Serves 4-6
+
+The carne asada marinade is adapted from a recipe at Bi-Rite Market in San Francisco, where they toast and grind whole coriander and cumin seeds ( 1/2 teaspoon each) and marinate the meat for at least 2-3 hours or overnight.
+
+The steak
+    * 1/2 teaspoon ground coriander
+    * 1/2 teaspoon ground cumin
+    * 1 tablespoon ground ancho chile powder
+    * -- Pinch hot red pepper flakes
+    * 1/4 cup olive oil
+    * 1 1/2 pounds steak, either cut for carne asada, skirt steak or bavette steak
+
+The salad
+    * 2 ears corn, husks removed
+    * 1/2 pint cherry tomatoes, halved
+    * 1/4 cup finely minced onion, preferably sweet
+    * 1 large, ripe avocado, diced
+    * -- Juice from 1/2 lime
+    * 2 teaspoons olive oil or to taste
+    * -- Kosher salt, to taste
+    * -- Freshly ground pepper, to taste
+    * To serve
+    * 8 small corn tortillas, warm
+    * -- Lime wedges
+    * -- Salsa
+
+For the steak: Prepare a grill. (You can also use a grill pan.) Combine the coriander, cumin, ancho chile, pepper flakes and olive oil, stir then coat meat with it. Cover and refrigerate while you make the corn salad.
+
+For the salad: Steam the corn until tender, 3-5 minutes. Allow to cool briefly, then hold the corn upright on a secure cutting board and use a large, sharp knife to cut the kernels off the corn in long, straight cuts.
+
+Combine the corn kernels with the tomatoes, onion, avocado, lime juice, olive oil and salt and pepper to taste. Set aside.
+
+If using a grill pan, heat over high heat for a minute or two. Season meat well on both sides with salt and pepper. If using thinner beef cut for carne asada, grill for 2-3 minutes per side. For thicker cuts like bavette, grill for 5-10 minutes per side, until thickest part is medium-rare.
+
+Let meat rest, covered for 10 minutes, then slice thinly against the grain.
+
+Serve the beef with the salad, lime wedges and the tortillas. Alternatively, you can serve the meat as tacos topped with the corn salad and salsa.

NotYetTested/chick_shallot_toms

@@ -0,0 +1,29 @@
+      Title: Chicken with Shallots and Sundried Tomatoes
+ Categories: Polkadot, Faylen, Chicken, Onions, Tomatoes
+      Yield: 1 Servings
+ 
+      6    Boneless chicken breasts
+      1 tb Olive oil
+      1 lg Garlic clove, minced
+    2/3 c  To 1 c heavy cream
+           -(skim milk works, but
+           -curdles
+           -at first and has to cook
+           -down to become smooth.)
+      1 ts Thyme
+      1 ts Parsley
+      1 ts Marjoram
+      1 ts Basil
+      2 tb To 3 Tb minced shallots
+  1 1/2 tb Butter
+    1/2 c  Dry white wine
+      1 tb Sundried tomatoes, chopped
+           -salt and pepper to taste
+ 
+  Cut chicken breast diagonally in 1/2" strips.  Melt butter and oil in
+  heavy skillet on moderate heat.  Increase heat, add chicken, 1/2 of
+  the herbs, salt and pepper. Saut until opaque, set aside and keep
+  warm. Add shallots and garlic to pan and saut quickly (1/2 minute).
+  Reduce heat and add cream, wine, tomatoes, and the rest of the herbs.
+  Bring to a boil, stirring until sauce thickens. Return chicken to pan
+  and simmer 2-3 minutes until heated through.

NotYetTested/chicken_chipotle_soup

@@ -0,0 +1,85 @@
+
+
+Chipotle Chicken Tortilla Soup Gourmet | December 2008
+
+by Maggie Ruggiero
+
+Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired tortilla soup does the classic one better. Homemade broth is key here, providing a base for brown rice, black beans, and chunks of sweet potato. Cooling pieces of avocado play off of a warm, earthy undercurrent of chipotle chiles.
+Yield: Makes 10 to 12 servings
+Active Time: 45 min
+Total Time: 3 3/4 hr
+ ingredients
+For stock:
+3 carrots, coarsely chopped
+3 celery ribs, coarsely chopped
+2 onions, coarsely chopped
+1 whole chicken (about 3 1/2 pounds)
+1 head garlic, halved crosswise
+3 1/2 quart cold water
+25 cilantro stems
+2 Turkish bay leaves or 1 California
+For finishing soup:
+3 whole allspice
+1 whole clove
+1/2 teaspoon cumin seeds
+1/4 teaspoon black peppercorns
+1 medium white onion, chopped
+2 garlic cloves
+1 1/2 to 2 tablespoons chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce
+1 cup medium-or short-grain brown rice
+1 1/2 pounds sweet potatoes (about 2), peeled and cut into 1/2-inch pieces
+20 (7-to 8-inch) corn tortillas
+6 tablespoons vegetable oil
+1 (15- to 19-ounces) can black beans, rinsed
+2 (7-to 8-ounces) firm-ripe avocados
+2 limes, cut into wedges
+
+Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
+
+Cooks' notes:
+•Stock can be made 3 days ahead and chilled (covered once cool). Remove chicken from bones and chill separately. Reheat stock before proceeding with recipe.
+•Chipotle-spice purée can be made 1 day ahead and chilled.
+ 
+1/2 cup finely chopped cilantro
+  preparation
+Make stock:
+
+Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
+
+Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
+
+Transfer chicken to a cutting board, then pour stock through
+a fine-mesh sieve into a large bowl and discard solids. Reserve
+
+1 cup stock and return remainder to cleaned pot.
+
+Finish soup:
+
+Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant
+and a shade darker, about 2 minutes.
+
+Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
+
+Blend until mixture is smooth and spices are ground, about
+2 minutes (use caution when blending hot liquids).
+
+Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
+
+While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
+
+Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then
+toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
+
+Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
+
+When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about
+5 minutes.
+
+Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
+
+Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
+
+Cooks' notes:
+•Stock can be made 3 days ahead and chilled (covered once cool). Remove chicken from bones and chill separately. Reheat stock before proceeding with recipe.
+•Chipotle-spice purée can be made 1 day ahead and chilled.
+ 

NotYetTested/chicken_saltimbocca

@@ -0,0 +1,16 @@
+6 (3-ounce) chicken cutlets, pounded to evenly flatten
+Salt and freshly ground black pepper
+6 paper-thin slices prosciutto
+1 (10-ounce) box frozen chopped spinach, thawed
+3 tablespoons olive oil
+1/4 cup grated Parmesan
+1 (14-ounce) can low-salt chicken broth
+2 tablespoons fresh lemon juice
+
+Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
+
+Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
+
+Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
+
+Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

NotYetTested/chicken_thigh_lemongrass_potato_curry

@@ -0,0 +1,30 @@
+Chicken, Lemongrass & Potato Curry
+
+Serves 4-6
+
+Adapted from "Into the Vietnamese Kitchen" by Andrea Nguyen (Ten Speed, 2006). Serve with steamed rice.
+
+    * 3 medium or 2 hefty stalks lemongrass, tough butt end, outer layers and fibrous tops removed
+    * 1 inch piece fresh ginger, peeled and coarsely chopped
+    * 1 yellow onion, peeled and coarsely chopped
+    * 2 tablespoons canola or other neutral oil
+    * 2 tablespoons Madras curry powder
+    * 1/2 teaspoon dried red chile flakes
+    * 1 can (13 1/2 ounces) coconut milk
+    * 1 1/2 teaspoons kosher or sea salt
+    * 1/2 teaspoon freshly ground black pepper
+    * 2 1/2 pounds bone-in chicken thighs, skinned
+    * 1 1/2 pounds white or red boiling potatoes, peeled and cut in 1-inch chunks
+    * -- Handful of Asian basil leaves
+    * 1 lime, in wedges
+
+Instructions: Cut the lemongrass into 1-inch lengths, then put in a food processor and process until it is a fine, fluffy mass, about 3 minutes. Pause occasionally to scrape down the bowl. You should have about 2/3 cup. Add the ginger and onion and process until the mixture forms a paste.
+
+Choose a large, high-sided skillet or heatproof casserole large enough to hold the chicken and potatoes in one layer. Heat the skillet or casserole over moderate heat. Add the oil and swirl to coat. Add the lemongrass paste and fry, stirring, until it is fragrant and no longer raw, 2-3 minutes. Add the curry powder and chile flakes and saute for another minute or two. Stir in the coconut milk, salt and pepper. Add the chicken and enough water to just cover it.
+
+Bring liquid to a simmer, then cover and adjust the heat to maintain a gentle simmer. Cook 25 minutes, turning the chicken in the sauce occasionally. Add the potatoes, cover and simmer gently until they are tender when pierced, about 20 minutes longer. Turn off the heat and let stand for 30 minutes to develop flavor.
+
+At serving time, reheat. If the sauce seems too thin, simmer uncovered until it thickens slightly; if it seems too thick, thin with water. Just before serving, stir in a handful of Asian basil. Serve with lime wedges.
+
+Per serving: 445 calories, 26 g protein, 27 g carbohydrate, 27 g fat (15 g saturated), 81 mg cholesterol, 624 mg sodium, 3 g fiber.
+

NotYetTested/chimichurri_steak

@@ -0,0 +1,19 @@
+4 New York strip steaks, about 12 ounces each
+Chimichurri, recipe follows
+Salt and pepper
+
+Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
+
+Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
+
+Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
+
+Chimichurri:
+1 cup Spanish olive oil
+2 limes, juiced
+4 cloves garlic
+2 minced shallots
+1 tablespoon each minced basil, thyme and oregano leaves
+Salt and pepper
+
+Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.

NotYetTested/ciarello_potato_salad

@@ -0,0 +1,17 @@
+For the vinaigrette:
+1/2 cup finely minced red onion
+3 tablespoons Dijon mustard
+3 tablespoons red wine vinegar, divided
+1/2 teaspoon sea salt
+Freshly ground black pepper
+1/2 cup extra-virgin olive oil
+1 teaspoon finely minced fresh tarragon leaves
+2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
+2 cups diced tomato, skin on, including seeds and juice
+
+For the vinaigrette:
+In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
+
+Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
+
+Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt. 

NotYetTested/cilantro-tequila_chicken

@@ -0,0 +1,34 @@
+Recipe Summary
+Difficulty: Easy
+Prep Time: 20 minutes
+Inactive Prep Time: 2 hours
+Cook Time: 35 minutes
+Yield: 4 servings and 1 cup marinade
+User Rating: No Rating
+	
+
+This marinade is also good with flank steak and grilled fish.
+
+2 (1-ounce) packages cilantro leaves
+5 garlic cloves, peeled
+1 shallot, roughly chopped
+1/2 serrano pepper, seeded and chopped
+1 tablespoon toasted cumin seeds
+1/4 cup fresh lime juice
+1/4 cup olive oil
+1/4 cup tequila
+1/2 teaspoon freshly ground black pepper
+1 teaspoon salt
+
+4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on)
+Salt and freshly ground black pepper
+Fresh cilantro sprigs, for garnish
+Lime wedges, for garnish
+
+Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate for 2 hours, or up 4 hours, turning occasionally to coat.
+
+Preheat the grill to medium.
+
+Remove meat from marinade, discarding the marinade, and pat the chicken dry with paper towels. Lightly season the chicken pieces with additional salt and pepper on both sides. Place the chicken on the grill and cook for 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, about 25 to 30 minutes total for thighs and legs and 35 to 40 minutes for chicken leg quarters. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F, when fully cooked through.)
+
+Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and lime wedges before serving.

NotYetTested/cipollini_stuffed_chicken_breasts

@@ -0,0 +1,40 @@
+Poached Leeks:
+6 medium leeks, split lengthwise and washed well
+6 to 8 cups chicken stock or low-sodium canned chicken broth
+1 3/4 teaspoons salt
+1/4 cup red wine vinegar
+1 tablespoon minced shallots
+2 teaspoons Dijon mustard
+Freshly ground black pepper
+1/2 cup vegetable oil
+1/4 cup olive oil
+1 tablespoon chopped fresh parsley leaves
+1 tablespoon chopped fresh chives
+1 cup grape tomatoes, halved
+
+Chicken:
+6 cipollini onions, peeled and finely chopped
+6 tablespoons butter, softened
+2 tablespoons chopped fresh thyme leaves
+6 boneless chicken breasts, with skin and wing joint attached
+Salt and pepper
+Essence, recipe follows
+Oil, for sauteing
+
+Leeks:
+Trim enough of the root ends of the leeks to dispose of the roots yet still keep the leek halves held together at the root ends. Trim the tops so that only the white and some of the light green tops remain. Discard the dark green tops or reserve for another use.
+
+Place the trimmed, halved leeks in a medium saucepan and add the chicken stock. It should be enough to cover the leeks by 1-inch or so. If not, add water as needed to cover the leeks. Add 1 teaspoon of the salt and bring to a gentle boil, weighting the leeks with a small heatproof plate or other heatproof object in order to keep the leeks submerged while cooking. Reduce heat to a simmer and continue to cook the leeks until they are very tender when pierced with the tip of a knife, 12 to 15 minutes. Using tongs or a slotted spoon, carefully remove the leeks from the poaching liquid and set aside on a paper-towel lined plate to cool. Once cooled, cover the leeks with plastic wrap and transfer to the refrigerator until thoroughly chilled, 1 to 2 hours. (Note: You can strain the leek poaching liquid and reserve for another use, such as for soup or risotto.)
+
+While the leeks are chilling, make the vinaigrette. In a medium non-reactive bowl combine the remaining 3/4 teaspoon salt, vinegar, shallots, mustard, and pepper and whisk to combine. Let it sit for 5 to 10 minutes. Combine the vegetable oil and olive oil in a measuring cup. While whisking constantly, slowly drizzle the oil into the vinegar-shallot mixture until the vinaigrette is smooth and thick. Whisk in the parsley and chives. Taste and adjust seasoning, if necessary. Refrigerate until ready to serve.
+
+Chicken:
+Preheat the oven to 400 degrees F.
+
+In a small bowl combine onions, butter and thyme and mix well. Loosen the skin from the chicken and stuff some of the onion butter underneath each breast. Season each chicken breast with salt, pepper, and Essence.
+
+Heat an ovenproof saute pan over high heat. Add the oil and heat. Place the chicken breasts in the pan, skin side down, in batches as necessary, and saute until skin is golden brown, about 5 minutes. Turn breasts over, place in the oven and cook until chicken is cooked through, about 10 minutes.
+
+When ready to serve, divide the leeks among 6 plates, crossing the 2 pieces in an X-fashion, and drizzle generously with the vinaigrette. Garnish with the halved grape tomatoes on the side. Top the leeks with the chicken, drizzle with additional vinaigrette if desired, and serve immediately.
+
+

NotYetTested/citrus_marinated_olives

@@ -0,0 +1,17 @@
+Take these olives along on your next picnic.
+
+1 1/2 cups Kalamata olives or other brine-cured black olives
+1 1/2 cups cracked brine-cured green olives
+1 cup olive oil
+1/4 cup chopped fresh cilantro
+1/4 cup fresh lemon juice
+1/4 cup orange juice
+6 large garlic cloves, thinly sliced
+3 tablespoons chopped fresh parsley
+1 tablespoon grated lemon peel
+1 tablespoon grated orange peel
+1/2 teaspoon dried crushed red pepper
+
+Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
+
+Makes about 3 cups.

NotYetTested/corn_bread

@@ -0,0 +1,15 @@
+2 cups yellow cornmeal
+1 teaspoon kosher salt
+1 tablespoon sugar
+2 teaspoons baking powder
+1/2 teaspoon baking soda
+1 cup buttermilk
+2 eggs
+1 cup creamed corn
+2 tablespoons canola oil
+
+Preheat oven to 425 degrees F.
+Place a 10-inch cast iron skillet into the oven.
+In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
+In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
+Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

NotYetTested/crabmeat_stuffed_shrimp

@@ -0,0 +1,59 @@
+Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp
+Recipe courtesy Emeril Lagasse, 2002
+1 pound fresh lump crabmeat, picked over for shells and cartilage
+2 teaspoons Essence, recipe follows
+4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
+1/2 cup minced yellow onions
+1/4 cup minced celery
+1/4 minced green bell peppers
+1/4 cup finely chopped fresh parsley leaves
+1 tablespoon minced garlic
+1/4 cup mayonnaise
+1 egg, lightly beaten
+3 tablespoons fresh lemon juice
+1 tablespoon Worcestershire sauce
+1 tablespoon hot sauce
+1 1/2 cups crushed buttery, flaky crackers
+1/2 teaspoon salt
+1/4 teaspoon freshly ground black pepper
+20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
+
+2 tablespoons olive oil
+1 tablespon chopped garlic
+1 teaspoon crushed red pepper
+1/2 pound kale, chiffonade
+Salt and freshly ground black pepper
+Chopped parsley, garnish
+1 lemon, cut into wedges, garnish
+
+Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
+
+Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
+
+In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
+
+Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
+
+CAN BE JUST CRAB CAKES HERE
+
+Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
+
+While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
+
+Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
+
+Essence (Emeril's Creole Seasoning):
+2 1/2 tablespoons paprika
+2 tablespoons salt
+2 tablespoons garlic powder
+1 tablespoon black pepper
+1 tablespoon onion powder
+1 tablespoon cayenne pepper
+1 tablespoon dried leaf oregano
+1 tablespoon dried thyme
+
+Combine all ingredients thoroughly and store in an airtight jar or container.
+
+Yield: about 2/3 cup
+
+Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

NotYetTested/cuban_pork_chop

@@ -0,0 +1,42 @@
+Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus  and herbed bulgur  creates a well-rounded meal, but rice and green beans or broccoli would also work.
+
+Active time: 25 min Start to finish: 35 min
+
+For mango mojo
+1 mango, peeled and coarsely chopped
+1/4 cup fresh lime juice
+1 large garlic clove
+1 tablespoon chopped fresh jalapeño (including seeds)
+1 teaspoon salt, or to taste
+2 tablespoons finely chopped fresh cilantro
+
+For anise-seed rub
+1 tablespoon anise seeds
+3/4 teaspoon black peppercorns
+1 1/2 teaspoons salt
+1 1/2 teaspoons sugar
+3 tablespoons olive oil
+
+4 (3/4-inch-thick) loin pork chops, trimmed
+
+Prepare grill (do not spread charcoal out to edges of grill).
+
+Make mojo:
+3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
+
+Make rub:
+Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
+
+Grill pork:
+Brush both sides of pork with spice rub.
+
+Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
+
+Transfer to a platter and let stand, loosely covered, 5 minutes.
+
+Serve pork with mojo.
+
+Cooks' note:
+• If your grill doesn’t have a cover, use an inverted metal roasting pan.
+
+Makes 4 servings.

NotYetTested/cumin_scallops_with_chickpea_salad

@@ -0,0 +1,44 @@
+20 large sea scallops
+1 tablespoon olive oil
+2 teaspoons ground cumin
+1 tablespoon kosher salt
+1 teaspoon ground black pepper
+Chickpea Salad, recipe follows
+Red Pepper-Tahini Vinaigrette, recipe follows
+
+Heat your grill to high.
+
+Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
+
+Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
+
+Chickpea Salad:
+1/4 cup fresh lemon juice
+1/4 cup olive oil
+1 teaspoon ground cumin
+1/2 teaspoon cayenne pepper
+2 teaspoons kosher salt
+1/2 teaspoon freshly ground black pepper
+2 (16-ounce) cans chickpeas, rinsed and drained
+2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
+1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
+1/4 cup finely chopped flat-leaf parsley
+1/4 cup finely chopped chives
+
+Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
+
+Red Pepper-Tahini Vinaigrette:
+Pinch saffron
+1/4 cup hot water
+1/4 cup sherry vinegar
+2 red bell peppers, grilled, peeled, seeded and chopped
+2 cloves garlic, chopped
+2 tablespoons tahini
+2 teaspoons honey
+1/4 teaspoon kosher salt
+1/4 teaspoon freshly ground black pepper
+1/2 cup olive oil
+
+Steep saffron in a hot water for 5 minutes to bloom.
+
+Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving. 

NotYetTested/curry_sr_cream

@@ -0,0 +1,6 @@
+Curry powder
+white wine
+sour cream
+salt & pepper
+
+mix w/ chicken over rice

NotYetTested/dill_bread

@@ -0,0 +1,21 @@
+An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too.
+
+    * 1 package active dry yeast
+    * 1/4 cup warm water
+    * 1 cup creamed cottage cheese
+    * 2 tablespoons honey
+    * 1 tablespoon chopped onion
+    * 1 tablespoon butter
+    * 3 tablespoons dried dillweed, dill seed, or a combination of both
+    * 1 teaspoon baking soda
+    * 1 egg, slightly beaten
+    * 2-1/2 cups all-purpose white flour
+    * Melted butter to glaze
+
+Combine the yeast with the warm water. Set aside.
+
+In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes.
+
+Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F.
+
+Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.

NotYetTested/dried_cherry_balsamic_confit

@@ -0,0 +1,15 @@
+
+Servings: Makes about 2 cups.
+Ingredients
+1 1/2 cups dried sour cherries* (about 1/2 pound)
+1/2 cup white-wine vinegar
+1/4 cup balsamic vinegar
+2 cups thinly sliced shallot (about 1/2 pound)
+1 cup finely chopped onion
+2 tablespoons unsalted butter
+3 tablespoons sugar
+
+*Dried sour cherries are available at many specialty foods shops.
+
+Preparation
+In a bowl let the cherries soak in the vinegars for 30 minutes. While the cherries are soaking, in a heavy skillet cook the shallot and the onion in the butter, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until the shallot is soft. Sprinkle mixture with the sugar and cook the mixture, covered, stirring occasionally, for 10 minutes. Add the cherries with the soaking liquid, simmer the mixture, uncovered, for 10 to 15 minutes, or until almost all the liquid is evaporated, and season the confit with salt and pepper. The confit may be made 1 day in advance, kept covered and chilled, and reheated.

NotYetTested/eggplant_and_taters

@@ -0,0 +1,53 @@
+Warm Eggplant & Potatoes With Sun-Dried Tomato Vinaigrette
+
+The vinaigrette can also be used for salads. To prepare ahead of time, roast the potatoes and eggplant, then reheat until they are warmed through and the potatoes regain some of their crispiness.
+
+INGREDIENTS:
+
+1 pound eggplant
+
+Kosher salt
+
+1 tablespoon olive oil
+
+Freshly ground pepper to taste
+
+2 large waxy potatoes, like Yukon Gold
+
+12 to 16 ounces fresh spinach
+
+Vinaigrette
+
+1 teaspoon minced shallots
+
+1/8 teaspoon minced garlic
+
+2 tablespoons sherry vinegar
+
+1/4 cup extra virgin olive oil
+
+1 tablespoon minced sun-dried tomatoes in oil
+
+1/8 teaspoon kosher salt, or to taste
+
+Pinch freshly ground pepper
+
+INSTRUCTIONS:
+
+Cut the eggplant into 3/4-inch-thick rounds. Liberally salt both sides of each slice and set in a colander to drain for at least 30 minutes. Meanwhile, make the vinaigrette.
+
+For the vinaigrette: Combine the shallots, garlic and vinegar in a nonreactive bowl (for instance, stainless steel, glass or ceramic). Trickle in the olive oil as you whisk -- whisk quickly, pour slowly -- so the vinegar and oil form an emulsion. Stir in the tomatoes and season with salt and pepper. Set aside. Yields about 1/3 cup.
+
+Preheat the oven to 400°.
+
+Pat the eggplant slices dry with a paper towel. Cut into 3/4-inch cubes and toss with a teaspoon or so of oil. Lightly season with salt and pepper.
+
+Cut the potatoes into 1/2-inch cubes and toss with another teaspoon of the olive oil and 1/4 teaspoon salt and pepper to taste.
+
+Roast the eggplant and potatoes on a baking sheet until they are cooked through and the potatoes are browned, about 15 to 20 minutes. Turn them with a spatula about halfway through cooking.
+
+Pick through the spinach and remove stems. Just before serving, rinse the spinach and shake dry. Quickly saute in a skillet over medium-high heat with a little oil. Season to taste.
+
+Assembly: Divide the spinach onto warm plates, spreading it out in a circle. Mix the potatoes and eggplant together, toss with some of the vinaigrette and mound in the middle of the spinach. Drizzle more vinaigrette over the warm potatoes and eggplant as desired.
+
+Serves 4 as a first course 

NotYetTested/garlic_chile_rib_roast

@@ -0,0 +1,40 @@
+Garlic-Chile Rib Roast in a Thyme Nest
+
+Serves 8 generously
+
+This is a rustic, dramatic way to do a roast when you have a lot of big, woody thyme trimmings in winter, early spring or anytime you are cutting back your thyme. A bare branch of roasted thyme makes a dramatic garnish when presenting the dish.
+
+    * 3 rib standing roast (about 8 pounds)
+    * 1 cup Hsin Tung Yang brand Hunan Chili Salted Black Bean sauce (see Note)
+    * 1 teaspoon kosher salt
+    * 2 tablespoons extra virgin olive oil
+    * 3 cups veal or beef stock (available in the frozen foods section of well-stocked supermarkets)
+    * 8 cloves garlic, peeled
+    * 6 to 8 large branches (12 to 14 inches long) of woody thyme trimmings
+    * The jus
+    * 1/2 cup Port
+    * 2 to 3 cups veal stock as needed
+    * Hsin Tung Yang brand Hunan Chili Salted Black Bean sauce (see Note), to taste
+
+Instructions: The day before, rub bean sauce and salt over roast. Wrap in plastic and refrigerate overnight. Remove from refrigerator and rest at room temperature for 2 hours.
+
+Preheat oven to 325°.
+
+Pour oil into a roasting pan over and heat on high on a stovetop. When oil shimmers, sear the roast on all sides, about 2 minutes per side. Remove roast and set aside while you set up the roasting rack.
+
+Add stock and garlic to the roasting pan and place V-shaped rack in the pan. Place 3 to 4 branches of thyme on the rack. Place seared roast on the bed of thyme branches and cover with 3 to 4 more branches, using the natural curves of the branches to coddle around the roast.
+
+Place roast in the oven and cook until the internal temperature reaches 130°, which is medium rare, about 13/4 hours. After 1 hour, check temperature often with an internal instant-read thermometer until the roast reaches the desired temperature. Make sure the thermometer is inserted into the thickest, most central area of the roast, as close to the bone as possible without touching it. Baste the thyme often with the stock, to make sure it doesn't burn. Add stock as needed to the base of the roasting pan so it does not dry out.
+
+As soon as the roast reaches desired temperature, remove it from the oven. Make a tent with aluminum foil, cover roast, and let stand for 15 minutes.
+
+Remove thyme branches. Brush off excess leaves from the roast.
+
+For the jus: Over high heat, deglaze the stock remaining in the bottom of the roasting pan with Port. Stir and cook off alcohol, about 5 minutes. Add stock to bring the liquid in the pan up to two cups. If the sauce needs salt or chile, stir in a teaspoon or two of garlic-chile bean sauce until the flavor is adjusted, and blend in the garlic with a handheld blender. Alternatively, transfer the mixture to a blender and puree.
+
+Slice beef, garnish with a branch of blackened thyme, and serve with the jus.
+
+Note: Hsin Tung Yang brand Hunan Chili Salted Black Bean sauce is available in the Asian foods section of well-stocked supermarkets, or from Asian grocers like 99 Ranch. If you wish to substitute another brand, read the ingredients to make sure the sauce contains black beans or fermented soy beans, chile and garlic.
+
+Per serving: 555 calories, 55 g protein, 6 g carbohydrate, 32 g fat (13 g saturated), 156 mg cholesterol, 767 mg sodium, 0 g fiber.
+

NotYetTested/ginger_peanut_slaw

@@ -0,0 +1,20 @@
+Ginger-Peanut Soba, Salad or Slaw (Serves 4)
+
+For the Base:
+1/4 head cabbage, finely sliced & 2 carrots, shredded
+
+For the Sauce:
+1/2 cup peanut butter
+1/2 cup rice vinegar or white wine vinegar
+1-2 tsp hot sauce (or more, if you like it hot)
+1 tsp toasted sesame oil (optional)
+2 Tbsp soy sauce
+2 tsp lime juice
+2 Tbsp grated fresh ginger
+2/3 cup vegetable oil
+
+1. Blend peanut butter, vinegar, hot sauce, sesame oil, soy sauce, lime juice and fresh ginger. Whisk in vegetable oil slowly.
+
+2. Toss peanut sauce with cooked soba noodles or cabbage/carrots or torn lettuce.
+
+3. Top with your choice of optional accessory ingredients and serve. The soba and slaw keep well, but if you're not serving a lettuce salad immediately, wait to dress it until just before serving.

NotYetTested/gnocchi_butter_thyme

@@ -0,0 +1,18 @@
+1/2 cup unsalted butter
+1 tablespoon fresh thyme leaves
+1 (1-pound) russet potato
+1/2 teaspoon salt
+1/4 teaspoon freshly ground black pepper
+1 large egg, beaten to blend
+1/4 cup all-purpose flour
+1/4 cup shaved Pecorino Romano
+
+Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
+
+Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
+
+Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
+
+Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
+
+Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve. 

NotYetTested/green_beans_with_shallots_and_hazelnuts

@@ -0,0 +1,11 @@
+1 pound green beans, trimmed
+3 tablespoons olive oil
+4 shallots, thinly sliced
+Salt and freshly ground black pepper
+1/4 cup hazelnuts, toasted and coarsely chopped
+1 tablespoon finely chopped lemon zest
+2 tablespoons chopped fresh parsley leaves
+
+Preheat oven to 425 degrees F.
+
+Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.

NotYetTested/greens_and_minimeatballs

@@ -0,0 +1,46 @@
+Recipe Summary
+Difficulty: Medium
+Prep Time: 20 minutes
+Cook Time: 3 hours
+Yield: 6 to 8 servings
+User Rating: No Rating
+	
+
+1 pound very lean ground lean meat (a combination of veal and pork)
+1 egg, plus 2 eggs
+1 cup fresh bread crumbs
+1/4 cup freshly grated caciocavallo, or pecorino or Parmigiano-Reggiano
+1 bunch parsley, finely chopped to yield 1/4 cup
+1 clove garlic, sliced
+Salt and pepper
+1/2 cup extra-virgin olive oil, plus 2 tablespoons
+6 cups brown chicken stock, recipe follows
+2 bunches escarole, cut into ribbons
+1/4 cup flour
+1 pound stale bread, crusts removed, cut into 3/4-inch cubes
+
+In a small bowl, combine ground meat, 1 egg, bread crumbs, grated cheese, parsley, garlic, a pinch of salt, and black pepper. Form into meatballs about the size of a walnut. Heat 2 tablespoons oil in a 12 to 14-inch saute pan over medium heat and brown the balls, working in batches.
+
+In a 2-quart saucepan, bring the chicken stock to a simmer over medium-low heat. Add the escarole and cook 7 to 10 minutes. Add the meatballs and simmer 10 minutes more, or until meatballs are cooked through.
+
+Place the flour in a shallow bowl. In a separate shallow bowl, beat the remaining 2 eggs. Roll the cubes in the flour, then in the beaten eggs.
+
+In a 10-inch saute pan, heat the remaining 1/2 cup oil over medium-high heat and fry the bread cubes until golden brown on all sides. Remove and drain on paper towels.
+
+Divide hot stock meatballs and bread cubes among 6 to 8 warmed soup bowls and serve, garnished with extra grated cheese, if desired.
+
+Brown Chicken Stock:
+2 tablespoons extra-virgin olive oil
+3 1/2 pounds chicken wings, backs, and bones
+3 carrots, coarsely chopped
+2 onions, coarsely chopped
+4 ribs celery, coarsely chopped
+2 tablespoons tomato paste
+1 tablespoon black peppercorns
+1 bunch parsley stems
+
+In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to 1 week or freeze for up to 1 month.
+
+Yield: 1 1/2 quarts
+
+

NotYetTested/grill_tuna_sandwhich

@@ -0,0 +1,31 @@
+Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress
+Recipe courtesy Bobby Flay
+
+	
+Recipe Summary
+Difficulty: Easy
+Prep Time: 30 minutes
+Inactive Prep Time: 5 minutes
+Cook Time: 14 minutes
+Yield: 4 servings
+User Rating: 4 Stars
+	
+
+3 cups fresh lemon juice
+1/2 to 1 whole habanero chile, chopped (only use the whole if you like it hot)
+1 teaspoon grated lemon zest
+1 cup best-quality mayonnaise
+Salt and freshly ground pepper
+1 small red onion, finely diced
+1 large stalk celery, finely diced
+2 tablespoons chopped fresh flat-leaf parsley
+4 (8-ounce) tuna steaks
+Olive oil
+8 slices hearty bread (Italian, French, ciabatta, or country white)
+Watercress
+
+Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
+
+Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
+
+Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.

NotYetTested/grilled_chicken_thigs_with_tahini

@@ -0,0 +1,26 @@
+Grilled Chicken Thighs with Tahini
+
+Serves 6
+
+The chicken is most flavorful when grilled over a wood fire, but also tasty prepared on an indoor gas grill or under a broiler. Adapted from "Moro: The Cookbook" by Samuel Clark and Samantha Clark (Ebury, 2001).
+
+    * 2 tablespoons tahini
+    * 1 tablespoon extra virgin olive oil
+    * 3 garlic cloves, minced to a paste with kosher or sea salt
+    * 1 teaspoon Spanish pimenton de la Vera (smoked paprika) or other paprika
+    * 1 teaspoon toasted and freshly ground cumin seed
+    * -- Juice of 1 large lemon
+    * 6 bone-in or boneless chicken thighs, skin on
+    * -- Kosher salt
+    * 1 bunch Italian parsley or arugula
+    * 6 lemon wedges
+
+Instructions: In a large bowl, combine the tahini, extra virgin olive oil, garlic cloves, pimenton, cumin and lemon juice, stirring until blended. Add the chicken thighs and turn to make sure they are well coated. Cover and refrigerate for at least 2 hours or up to 8 hours.
+
+Preheat a gas grill or broiler. If broiling, position the rack about 10 inches from the heat.
+
+Season the chicken on both sides with salt. Place chicken skin-side down on the grill or on the broiler pan. If grilling, cook until the skin is well browned but do not allow it to scorch; if broiling, cook until the flesh side is well browned. Turn the chicken and cook on the other side until the juices are no longer when pink when the thigh is pierced with a knife and, if broiling, until the skin is crisp. Total cooking time is about 20 minutes - a little more for large bone-in thighs, a little less for boneless chicken.
+
+Serve chicken on a bed of Italian parsley leaves or arugula. Accompany with lemon wedges.
+
+

NotYetTested/grilled_corn_dill_butter

@@ -0,0 +1,11 @@
+12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes
+1/2 pound unsalted butter, slightly softened
+1/2 cup chopped fresh dill
+Salt and pepper
+
+Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.
+
+Notes:
+He said medium heat on show
+remove silks and a few outer husk leaves and soak the
+check corn, husks should be charred but corn not

NotYetTested/grilled_fennel_salad

@@ -0,0 +1,21 @@
+Grilled Fennel and Orange Salad with Almonds and Mint
+Recipe courtesy Bobby Flay
+2 bulbs fennel, sliced into 1/2-inch thick slices
+Olive oil
+Salt and freshly ground pepper
+3 oranges, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)
+2 tablespoons Dijon mustard
+1/4 cup extra-virgin olive oil
+3 tablespoons sliced almonds, toasted
+2 tablespoons chopped fresh mint leaves
+
+Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.
+
+		
+Recipe Summary
+Difficulty: Easy
+Prep Time: 15 minutes
+Cook Time: 7 minutes
+Yield: 4 servings
+User Rating:	3 Stars
+

NotYetTested/grilled_veg_mizuna_salad

@@ -0,0 +1,25 @@
+Ponzu-Style Dressing:
+3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
+1 teaspoon finely chopped grapefruit zest
+1 teaspoon finely chopped orange zest
+1 teaspoon finely chopped lime zest
+3 tablespoons unseasoned rice vinegar
+2 tablespoons mirin
+1/4 cup soy sauce
+Pinch sugar
+
+Salad:
+** Some grilled veggies **
+Peanut oil
+Salt and freshly ground black pepper
+4 cups mizuna leaves
+
+Dressing:
+Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.
+
+Salad:
+Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.
+
+Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.
+
+

NotYetTested/ground_beef_and_cucumber_pita

@@ -0,0 +1,33 @@
+Ground Beef & Cucumber Pita
+
+Serves 6-8 -- Makes about 4 cups filling
+
+Pita bread can be an edible container for fillings. There is even a mini pita you can use for appetizer portions.
+
+    * 1 pound ground beef
+    * 1/2 medium onion, chopped, about 1 cup
+    * 2 large cloves garlic, minced,
+    * 1 to 11/2 teaspoons ground cumin
+    * Olive oil, if needed
+    * 1/4 cup dry red wine
+    * 1/2 cup tomato sauce
+    * 2 to 3 teaspoons minced fresh oregano
+    * 2 tablespoons capers, rinsed and minced
+    * 1 cup cooked garbanzo beans (canned OK)
+    * Kosher salt and pepper
+    * 1 to 2 tablespoons chopped flat-leaf parsley
+    * 2 large cucumbers, peeled, seeded then diced into cubes about the same size as the garbanzos, about 2 cups
+    * 3 to 4 round pita, about 7 inches in diameter, cut in half
+    * Dijon mustard, mayonnaise or sour cream to taste (optional)
+    * Thinly shredded romaine or leaf lettuce (optional)
+
+Instructions: In a medium skillet over medium heat, brown the ground beef until little pink remains, breaking beef into small pieces with a spatula as it cooks. If the beef is very lean, you may need a little oil in the skillet unless it is nonstick. Remove beef from skillet and drain, placing beef into a small bowl. Discard the fat in the pan but do not wipe.
+
+In the same skillet over medium heat, add the onions and cook until lightly browned and translucent before adding the garlic and then the cumin (you may need to add a little olive oil to the pan to keep it from burning). Just cook a bit longer until the garlic and cumin become fragrant.
+
+Add the red wine to deglaze the pan. Add tomato sauce, oregano, capers, garbanzos and beef to the skillet. Reheat, and then season to taste with kosher salt and pepper.
+
+To serve, warm the pitas by wrapping them in foil and placing in a moderately hot oven - about 375°, or wrap them in a clean towel and quickly microwave on medium setting. Stir parsley into the beef mixture. Mix cucumbers with the beef as you stuff each pita, about 1 cup beef filling to 1/4 cup cucumber. If desired, spread Dijon mustard and/or prepared mayonnaise, or a mixture of mayonnaise and sour cream, inside the pitas before stuffing with beef filling, cucumber and lettuce, if using.
+
+Per serving: 265 calories, 17 g protein, 29 g carbohydrate, 8 g fat (3 g saturated), 37 mg cholesterol, 457 mg sodium, 3 g fiber.
+

NotYetTested/harissa_chicken

@@ -0,0 +1,26 @@
+
+Harissa-Roasted Chicken with Chickpeas and Red Onion
+
+
+ACTIVE TIME: 20 MIN
+TOTAL TIME: 1 HR 20 MIN plus 1 hr marinating
+SERVES: 4
+The chickpeas become pleasantly chewy after they roast with the chicken, while the yogurt in the marinade cools the spicy harissa. This dish was a huge hit with F&W staff.
+ingredients
+
+    * 1/3 cup harissa (see Note)
+    * 1/4 cup Greek-style plain yogurt
+    * 1 tablespoon fresh lemon juice
+    * 4 whole chicken legs (2 1/2 pounds)
+    * One 19-ounce can chickpeas, drained well and rinsed
+    * 1 large red onion, cut into 8 wedges
+    * 2 tablespoons extra-virgin olive oil
+    * Kosher salt and freshly ground pepper
+*
+
+directions
+
+   1. In a small bowl, mix the harissa with the yogurt and lemon juice. In a large resealable plastic bag, toss the chicken leg quarters with the harissa marinade and let stand for 1 hour at room temperature.
+   2. Preheat the oven to 425°. In a 9-by-13-inch roasting pan, toss the chickpeas with the red onion and olive oil and season with salt and pepper. Roast in the oven for 15 minutes, until the onion begins to brown. Season the chicken with salt and pepper and set the legs skin side up on top of the chickpeas. Roast the chicken in the top third of the oven for 45 minutes, until the chicken is cooked through and the skin is browned. Transfer the chicken to plates, spoon the chickpeas and red onion alongside and serve.
+
+NOTES Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops.

NotYetTested/italian_duck_sauce_for_pasta

@@ -0,0 +1,39 @@
+INGREDIENTS:
+
+2 tablespoons olive oil
+
+1 large yellow onion, chopped
+
+1 carrot, peeled and chopped
+
+1 celery stalk, chopped
+
+3 cloves garlic, minced
+
+1/4 cup finely chopped flat-leaf parsley
+
+1 duck (about 5 pounds), cut into 8 small pieces and most of the skin removed, or skinned and boned and cut into small pieces
+
+2 bay leaves
+
+4 fresh sage leaves
+
+3 whole cloves
+
+3 cups dry white wine
+
+1 cup tomato sauce (optional)
+
+2 cups chicken stock + more as needed
+
+Salt and freshly ground pepper
+
+1/2 teaspoon ground cinnamon, or to taste (optional)
+
+For serving:
+
+1 pound fresh or dried bigoli, or any whole wheat pasta or gnocchi, cooked
+
+Grated Parmesan, or Grana Padano cheese
+
+

NotYetTested/lamb_with_olives_and_oranges

@@ -0,0 +1,22 @@
+4 meaty lamb shanks
+Salt n pepper
+6 T evoo
+2 red onion 1/4 inch dice
+12 c garlic
+1 navel orange in 8 wedges
+2 T chopped fresh rosemary
+1/2 cup gaeta olives
+1 c dry white wine
+1 cup basic tomato sos (toms/onion/thyme/shred carrot/garlic/evoo)
+1 cup chicken stock
+Zest of 1 navel orange ( a different one )
+
+Oven to 375
+Salt pepper and sear shanks in hot oil 15-18 min
+Set aside
+Onions garlic and orange wedges cook until soft 8-10 minutes
+Add rosemary olives wine, tom sos, stock
+Braise in oven 1-1.5 hours
+Rest in sos 10 min and serve
+
+

NotYetTested/leek_and_butternut_soup

@@ -0,0 +1,36 @@
+Leek & Butternut Squash Soup
+
+Serves 8
+
+This easy recipe from "Allergy-Free Cookbook," by Alice Sherwood, looks ahead to fall.
+
+    * 1 good-size butternut squash
+    * 1 tablespoon nut-free flavorless vegetable oil
+    * 2 tablespoons butter or dairy-free spread
+    * 2 leeks, white parts only, finely chopped
+    * 11/2 teaspoons curry powder
+    * 1/2 teaspoon ground cumin
+    * 41/4 cups vegetable stock
+    * 1 teaspoon molasses or dark brown sugar
+    * Salt and freshly ground pepper to season
+    * 2 tablespoons chopped fresh cilantro or parsley
+    * 3 tablespoons light cream or soy cream (see Note)
+    * Optional garnishes
+    * Heavy cream
+    * Chopped parsley or cilantro
+    * Toasted pumpkin seeds
+    * Crumbled fried bacon
+
+Instructions: Preheat the oven to 375°. Halve the butternut squash lengthwise and scoop out the seeds. Brush the cut surfaces with the oil and bake face down on a baking sheet for one hour or until the flesh is soft. When cool enough to handle, scoop out the pulp and discard the skin.
+
+Melt the butter in a heavy-bottom pan. Add leeks and cook gently for about 3 minutes until softened, but not browned. Add curry powder and cumin and cook for 1 minute.
+
+Add roasted squash, stock and molasses. Season lightly. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
+
+Puree in a blender or food processor until there are no lumps. You may need to do this in two batches. Return soup to the saucepan. Stir in the chopped cilantro and the cream. Taste and re-season, if necessary. Reheat but do not reboil. Ladle into warm soup bowls, season to taste with salt and pepper and garnish lavishly with swirl of heavy cream, chopped parsley, pumpkin seeds or crumbled bacon.
+
+Note: Look for soy cream at natural food stores.
+
+Per serving: 120 calories, 3 g protein, 17 g carbohydrate, 6 g fat (2 g saturated), 11 mg cholesterol, 539 mg sodium, 4 g fiber.
+
+

NotYetTested/lemon_confit_baby_back_ribs

@@ -0,0 +1,25 @@
+ baked baby back ribs with lemon confit marinade   Bon Appétit | February 2004
+
+In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.
+
+Makes 8 servings.
+ ingredients
+4 large lemons
+
+8 large garlic cloves, peeled
+1/4 cup olive oil
+3 tablespoons chopped fresh thyme
+3 tablespoons (scant) coarsely chopped fresh rosemary
+2 tablespoons fennel seeds, ground
+2 tablespoons coarse kosher salt
+1 tablespoon freshly ground black pepper
+1 tablespoon (packed) golden brown sugar
+5 pounds meaty baby back pork ribs (about 4 large racks)
+ preparation
+Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon. Place lemons in microwave-safe bowl (such as soufflé dish). Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes. Uncover and cool lemons 15 minutes. Cut lemons in half. Squeeze juice into strainer set over small bowl; reserve juice. Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
+
+Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste. Generously smear paste on both sides of baby back ribs. Arrange ribs, meaty side up, on 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate overnight.
+
+Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Scrape some of marinade off ribs. Place baking sheets with ribs in oven. Bake ribs 30 minutes. Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer. Let ribs stand 15 minutes. Transfer to work surface and cut racks between bones into individual ribs. Pile ribs onto platter and serve.
+
+Market tip: Look for meaty baby back ribs; if the bones show right through on top, too much meat has been trimmed.

NotYetTested/lentil_and_steak_soup

@@ -0,0 +1,56 @@
+
+
+lentil and roasted garlic soup with seared steak Bon Appétit | March 2006
+
+When garlic is cooked very slowly in olive oil, the result is two delicious ingredients — soft roasted garlic and garlic oil — that give this soup an Italian feel and great flavor.
+
+Makes 6 servings.
+
+Peter Gordon
+ ingredients
+3/4 cup olive oil
+10 garlic cloves, peeled, halved
+2 tablespoons fresh rosemary leaves
+
+3 cups water
+1/2 cup French green lentils
+
+1 medium leek (white and green parts only), thinly sliced
+1 tablespoon chopped fresh sage
+7 cups (or more) vegetable broth
+3 tablespoons soy sauce
+1/4 cup red lentils
+1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
+12 ounces kale, ribs discarded, leaves thinly sliced **-> HALF-this
+
+1 1 1/2- to 1 3/4-pound flank steak
+
+6 tablespoons grated Parmesan cheese
+Chopped fresh parsley
+
+ preparation
+Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours. Cool. Drain, reserving garlic oil and garlic cloves separately. Discard rosemary. Can be made 2 days ahead. Cover garlic oil and garlic cloves separately and chill.
+
+Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.
+
+Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.
+
+Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.
+
+Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.
+
+Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.
+ 
+Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.
+
+Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.
+
+Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.
+
+Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.
+
+Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.
+ 
+
+Epicurious.com © CondéNet, Inc. All rights reserved.
+

NotYetTested/lentil_salad

@@ -0,0 +1,22 @@
+This is supposedly better the second day
+Some people added feta and/or cucumbers
+
+
+Ingredients:
+
+1 cup dried lentils (preferably small French lentils)
+1 large garlic clove, chopped
+1 teaspoon salt, or to taste
+3/4 lb tomatoes, diced (2 cups)
+4 large scallions, thinly sliced (3/4 cup)
+1/4 cup chopped fresh dill
+1/4 cup thinly sliced fresh basil
+3 tablespoons red-wine vinegar, or to taste
+1/4 cup extra-virgin olive oil
+1/4 teaspoon black pepper
+
+Preparation:
+
+Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
+
+Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste. 

NotYetTested/meatless_muffaletta_panini

@@ -0,0 +1,12 @@
+2 handfuls good quality pitted green and black olives
+1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
+4 sesame or cornmeal Keiser rolls, split
+8 deli cut slices sharp provolone
+1 (15 ounce) can artichoke hearts in water, thinly sliced
+2 roasted red pepper, drained and thinly sliced
+
+Preheat griddle or grill to medium-high heat.
+
+Place olives and pickled veggies in food processor and pulse chop into a relish. Divide the relish among 4 sandwich bottoms and top with a single slice of cheese, sliced artichokes and peppers then add another slice of provolone to each sandwich and press tops in place.
+
+Place sandwiches on grill and press with heavy skillet weighted down with cans. Press a few minutes on each side, remove, split and serve.