OVEN BAKED PARMESAN RISOTTO

Oven Parmesan Risotto

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups arborio or long grain white rice
6 cups chicken broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6

Preheat oven to 400 degrees F. In a heavy oven-proof saucepan with a tight fitting lid, heat olive oil over medium heat. Add onion and garlic; cook and stir 4-5 minutes until translucent. Add rice; cook and stir for 4-5 minutes longer.

Add broth, basil, salt, and pepper and bring to a simmer, stirring frequently.

Cover the pot with foil, then add the lid. Place in the oven. Bake for 20 minutes, then remove from the oven, remove lid and foil, and stir thoroughly.

Return foil and lid and place back in oven.

Bake 5 minutes longer. Test the rice to see if it's done, with a slight firmness in the center. If it is, stir in the cheese and butter, then let stand, covered, 5 minutes.

If the rice isn't done, cover and return to the oven and bake 10 minutes longer. Then add cheese and butter, stir, and let stand 5 minutes.

Lima Beans with Arugula

Rocket Beans
Rocket is another name for arugula. I love to use it as an herb, but don't buy it in the herb section of the supermarket; buy it in the lettuce section. This is an incredibly fast, incredibly simple, but satisfying rustic bean side dish.

4 slices bacon, sliced crosswise into 1/2-inch pieces
1 tablespoon olive oil
1 (15 ounce) jar butter beans, drained and rinsed
1 pinch salt and freshly ground black pepper to taste
3 cloves garlic, minced
2 cups arugula, coarsely chopped
1/2 lemon, juiced

Cook bacon in olive oil in a large skillet over medium heat until crisp, about 8 minutes. Pour butter beans into bacon and drippings; toss lightly. Season with salt and black pepper; cook 3 more minutes to blend flavors.

Stir garlic into beans and cook just until fragrant, about 30 seconds. Toss arugula into mixture and cook until wilted; remove from heat. Stir in lemon juice.

Black Eyed Peas

"This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread."

1 pound dried black-eyed peas
1 pound pork neck bones
3 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, chopped
6 cups cold water
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
6 ounces smoked ham, diced
1 bunch kale, ribs removed and leaves torn into pieces

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
Pour cold water and black-eyed peas into pork mixture; increase heat to high.
Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

CORDON BLEU SANDWICH

Chicken Cordon Bleu Sandwich

"If you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, you'll love this sandwich. It has all the satisfying flavors of chicken cordon bleu with half the work!"

2 tablespoons dry bread crumbs
1 teaspoon butter, melted
2 tablespoons butter
1/2 cup diced smoked ham
1/2 cup diced onion
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon milk
1/2 cup shredded Gruyere cheese
1 1/2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 pinch ground nutmeg
1 cup diced cooked chicken breast
1/4 cup diced dill pickles
4 (1/2 inch thick) slices toasted French bread
1/4 cup shredded Gruyere cheese
1 tablespoon melted butter, divided


Directions
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
Stir chicken and diced pickle into cheese sauce.
Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

MOONSHINE CAKE

i love whiskey i love shine but i damn sure love my grand ma’s old fashioned home made southern moonshine cakes

MOONSHINE CAKE recipe 1
Day 1 (The day you get your starter):*
Pour starter into a gallon glass container.
Add to starter:
1 (16-oz) can of sliced peaches and the juice from the peaches
1 1/2 cups sugar
(Keep covered lightly and at room temperature.) Stir daily for 9 days.
Day 10:
Add:
2 cups sugar
1 (16-oz) can chunk pineapple and juice
Stir daily for 9 days.
Day 20:
Add:
2 cups sugar
1 (16-oz) can fruit cocktail and its juice
1 (10 oz) jar maraschino cherries and its juice
Stir daily for 9 days.
Day 30:
Strain fruit; divide into 3 equal parts (each part will make 3 cakes).
Divide starter liquid into 5 parts, give to 4 friends, keeping one part for yourself to start a new batch.
FOR EACH CAKE:
2/3 cup oil
4 eggs
1 box (2-layer size) yellow cake mix
1 box vanilla instant pudding
1/3 of the strained fruit mixture
1 cup chopped nuts
Preheat oven to 350 degrees F. Grease and flour a (10-inch) Bundt pan, or 2 (9x5x2-inch) loaf pans.
In large bowl, mix together the oil and the eggs with electric mixer, on high speed. Add the (dry) cake mix and the (dry) pudding mix. Beat well. Fold in 1/3 of the strained fruit, and the nuts. Pour into the prepared pan.
Bake for 1 hour, or until toothpick inserted in center comes out clean. Cakes may be frozen for up to 1 year.
*If you don't have a friend to give you the starter, you can use this recipe, beginning with the ingredients used on the first day, and add 1 (6 oz) can apricot nectar, and 1/4 cup of any good liquor.
southern MOONSHINE CAKE recipe 2
This cake starter and cake recipe takes 44 days from start to finish.
MOONSHINE CAKE STARTER:
3/4 cup drained canned peaches
3/4 cup drained canned pineapple chunks
6 marachino cherries, cut up
1 pkg. dry yeast
Put all ingredients in a glass jar and leave at room temperature for 2 weeks. Store mixture in a covered plastic container (NOT METAL) at room temperature. Fruit may bubble and lid may pop off. Do NOT refrigerate the mixture. Use only a wooden spoon when mixing.
AFTER 2 WEEKS ADD:
2 1/2 cups sugar
1 (16 oz.) can sliced peaches with juice
STIR THE MIXTURE EVERY DAY
10 DAYS LATER ADD:
2 1/2 cups sugar
1 (20 oz.) can chunk pineapple with juice
STIR THE MIXTURE EVERY DAY
10 DAYS LATER ADD:
2 1/2 cups sugar
1 (16-oz) can fruit cocktail with juice
1 (10 oz.) jar maraschino cherries with juice
STIR THE MIXTURE EVERY DAY
10 DAYS LATER:
Drain the liquid from the fruit. (DO NOT discard). Let the fruit stand overnight and drain again in the morning.
THIS IS VERY IMPORTANT:
Divide the fruit into thirds for 3 cakes. You will get about 2 cups of fruit per cake.
Divide the remaining juice (starter) and place in glass jars with tight fitting lids. You should have 6 starters (1 1/2 cups each). Give to friends with a copy of the recipe ASAP.
TO MAKE THE CAKE:
1 pkg (2 layer size) yellow cake mix* (NOT the pudding kind)
1/2 cup oil
4 eggs
approximately 2 cups moonshine starter
1 (4 serving size) box instant vanilla pudding mix
1 cup chopped nuts (your choice)
Mix all the ingredients and bake in a greased Bundt or tube pan at 350 degrees F for 50-60 minutes. Cool on a rack for 10 minutes and then remove cake from pan and cool completely.
*Other cake flavors may be used.
NOTE: Cakes freeze well, but wrap them carefully so they don't dry out.
southern MOONSHINE CAKE recipe 3(30 DAY CAKE)
1. Never refrigerate mixture.
2. Use a gallon or larger container.
3. Mixture will foam and bubble.
4. Cakes may be frozen after baking.
Day 1 - to container Add:
Starter
2 1/2 cups sugar
1 (29 oz.) can peaches, chopped with juices
Stir.
Days 2-9:
Stir mixture daily.
Day 10 Add:
2 1/2 cups sugar
1 (20 oz.) can chopped pineapple with juices
Stir.
Days 11-19:
Stir mixture daily.
Day 20 Add:
2 1/2 cups sugar
1 (16 oz) can fruit cocktail with juices
1 (10 oz.) jar maraschino cherries with juices
Stir.
Days 21-29:
Stir mixture daily.
Day 30:
Drain fruit and save liquid. Divide juice into 6 equal parts for future cakes. Let fruit stand overnight.
Day 31:
Divide fruit into thirds (about 2 cups per cake) and bake.
CAKE RECIPE:
1 pkg. (2 layer size) yellow cake mix (without pudding in the mix)
2/3 cup oil
4 eggs
2 cups fruit mixture
1 (4-serving size) box vanilla instant pudding
1 cup chopped nuts (optional)
Mix all ingredients together.
Bake in a greased Bundt or tube pan at 350 degrees F for approximately 1 hour

SLOW COOKER PARTY POTATOES

SLOW COOKER PARTY POTATOES

Serves 6-8

Ingredients

• 2 pounds small red potatoes
• 1/2 cup low-sodium chicken broth
• 4 large cloves garlic, crushed
• 3 sprigs rosemary, plus extra for garnish (tied together, optional)
• 1 teaspoon onion powder
• kosher salt and freshly ground pepper, to taste
• sour cream, garnish, optional

Directions

1. Lightly grease your slow cooker insert with butter or non-stick spray.
2. In a small bowl, whisk the rosemary, onion powder, salt and pepper together, and set aside.
3. Place chicken broth in a glass or bowl and stir spices and herbs into it.
4. Place potatoes in slow cooker and pour chicken broth (with spices and herbs) on top of them. Stir to combine and make sure everything is evenly coated.
5. Cover the slow cooker and cook on LOW for 6-7 hours, or until potatoes are fork tender.Note: alternately, you could cook on HIGH for 3-3 1/2 hours.
6. Remove potatoes (discarding cooked rosemary) from slow cooker and serve hot, garnished with more salt and pepper, and sour cream, if desired.

RICE AND PEAS

Rice and Peas

Makes about 6 servings
1/2 cup chopped yellow onions
1/2 cup chopped red bell peppers
3 tablespoons olive oil
4 cups cooked long-grain white rice or cooked saffron rice
1 cup frozen young green peas, defrosted
1/3 cup toasted slivered almonds
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped green onions
In a large, heavy saucepan, cook the onions and bell peppers in the olive oil over medium heat for 3 to 4 minutes, or until slightly soft. Add the rice, peas and almonds and stir to mix. Remove from the heat and season with salt and black pepper. Add the parsley and green onions. Serve warm.

SPICY TARRAGON YOGURT CHICKEN with HARISSA

Spicy Tarragon Yogurt Chicken

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes."

Ingredients

• 1 bunch fresh tarragon sprigs, leaves only
• 1/2 cup plain Greek-style yogurt
• 1/4 cup harissa sauce (see footnote for recipe link)
• 2 garlic cloves, peeled
• 2 tablespoons vinegar or citrus juice

• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 4 large chicken breast halves
• 1/4 cup harissa sauce, for garnish
• 4 sprigs tarragon, for garnish

Directions

1. Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
4. Garnish with harissa sauce and a sprig of tarragon.

Harissa

• 2 red bell peppers, halved and seeded
• 6 Fresno chile peppers
• 1 habanero pepper
• 2 tablespoons vegetable oil
• 1/4 teaspoon caraway seeds, or more to taste
• 1/4 teaspoon coriander seeds, or more to taste

 

• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried mint
• 1 teaspoon kosher salt, or to taste
• 4 garlic cloves, peeled
• 1 lemon, juiced
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

DEEP FRIED CHICKEN GRAVY

Deep Fried Chicken Gravy

• 1/2 cup unsalted butter
• 1/2 yellow onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper
• 2 1/2 cups whole milk
• 1 teaspoon salt, plus more to taste 

• 2 cups finely chopped, cooked chicken meat
• 1/2 cup finely chopped ham
• 2 tablespoons freshly chopped Italian parsley
• Breading:
• 1 cup all-purpose flour, or as needed for dredging
• 2 eggs, beaten
• 2 cups bread crumbs
• 2 cups vegetable oil for frying

Directions

1. Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
2. Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
3. Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
4. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
6. Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
7. Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

CHICKEN UNDER A BRICK

Chicken Under a Brick

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.



1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

CHERRY BOMB CHICKEN

Cherry Bomb Chicken

Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken."

Ingredients

• 1 quart cold water
• 1/3 cup kosher salt
• 1/2 cup white sugar
• 1 (4 pound) whole chicken, cut into 4 pieces
• 1 pint cherry tomatoes
• 3 habanero peppers, seeded
• 4 cloves garlic

• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 tablespoons prepared Thai sweet chili sauce

Directions

1. Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
2. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
3. Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
4. Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
5. Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
6. Preheat an outdoor grill for high heat and lightly oil the grate.
7. Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
8. Brush each chicken piece with thyme and oil mixture.
9. Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
10. Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

CUCCIDATI

Cuccidati
In New Orleans these are for the St Joseph's Day altars.  They are the ancestors of Fig Newtons,  but better.

FILLING
8 oz. black figs
3.75 oz. raisins
scant 2/3 C. honey
1/4 C. brandy
1.5 tsp orange zest
1 tsp lemon zest
1/4 tsp ground cloves, nutmeg
1 TB cinnamon
4 oz. almonds, roasted
3 oz. walnuts, roasted

Coarsely chop nuts, remove from food processor.  Combine the rest; when homogenous, add nuts.  Let chill at least 8 hours.

DOUGH
4 oz. AP flour
1 C. + 2 TB sugar
1 TB baking pwdr.
1 tsp salt
8 oz. butter, cut into small cubes
2 large eggs
1/2 C. whole milk
1.5 tsp vanilla
1.5 tsp lemon/orange zest

Pulse to mix dry ingredients in f.p., then cut in butter until fine crumbles.  Dump into bowl and stir in wet ingredients.  Form dough into 2 rectangles; chill at least 8 hours.

Roll one rectangle 13" x 10" and cut into 4 strips parallel to the 10" sides.  Fill the center of each resulting 10" x 3/25" rectangle with a "worm" of filling, then flatten this somewhat.  Wrap dough around filling a la Fig Newtons, flip so that seam side is down, cut into 1/2" slices.

Cook 15-20 minutes in a 375 degree oven until golden brown; remove from sheets after 3 minutes to rack.  Overcooked yields a less buttery flavor.

Glaze with 1 cup 10x, 1.5 tsp vanilla, 1.5-2 TB brandy.  In Italy these are often finished with colored sprinkles.

EASY PASTAS

Rabbit Pappardelle

This is a very rustic creation from Emilia-Romagna and, in my view, there's no tastier pasta dish in Italy. It caused a sensation when I served it in Ann Arbor.  The rabbit is slowly roasted, then stewed to make the most fantastic, rich meat sauce, and it's served with wide ribbon noodles called pappardelle.
If you want to make this with a whole rabbit, remember that some parts will cook more quickly than others; I find it easier just to roast a few legs. If rabbit is not your thing substitute chicken thighs.
Serves 4-6

500g pappardelle
4 rabbit legs
50ml olive oil
knob of butter
1 small carrot, finely chopped
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp tomato purée
½ glass white wine
about 250ml chicken or vegetable stock
salt and freshly ground black pepper
freshly grated Parmesan, to serve
small handful freshly chopped flat-leaf parsley, to serve

Season the rabbit legs. Heat the olive oil and butter in a pan, add the rabbit legs and brown on all sides.

Remove the rabbit from the pan, add the vegetables, garlic and herbs and cook for 4-5 minutes, or until evenly coloured.

Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine and turn up the heat to bubble then reduce.

Pour over enough stock to cover, then place a cartouche (circle of baking parchment) on top and cook on a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.

Remove the rabbit and set aside until cool enough to handle. Lightly shred the meat into small pieces. Discard the bones.

Strain the stock, discarding the vegetables, and return to a clean pan. Add the rabbit pieces to the stock and place over a medium heat. Simmer until reduced and thick.

Bring a large pan of salted water to the boil and cook the pappardelle for 4-5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve scattered with the freshly grated Parmesan and chopped parsley.


The best meat dishes


Tagliatelle with Peas and Parma Ham
This is a great, simple dish for summer, perfect to make when fresh peas are in season (or you can use frozen peas).
If you are feeding vegetarians, you can simply substitute goat's cheese or ricotta instead of Parma ham. Both are delicious.
Serves 4

480g tagliatelle
200g fresh peas, podded weight
50ml olive oil, plus extra for drizzling
1 garlic clove, crushed
handful freshly chopped mint
handful freshly grated parmesan
8 slices Parma ham or 200g soft goat's cheese, crumbled
salt and freshly ground black pepper

Bring a medium pan of salted water to the boil. Add the peas and cook for 2-3 minutes. Drain and plunge into iced water. Set aside.

Heat the olive oil in a pan over a low heat and add the garlic. Cook for 1 minute, then add the drained peas and cook for a further 2-3 minutes. Remove from the heat and set aside.

Bring a large pan of salted water to the boil and cook the tagliatelle until al dente.

Drain and add to the pea mixture. Toss well, then season to taste and add the chopped mint and drizzle of olive oil.

Sprinkle in the parmesan and drape over the Parma ham or scatter with the goat's cheese before serving.


Penne Bolognese

I used to wonder why Nonna would spend ages cutting up beef for Bolognese sauce, rather than using minced beef bought from the butcher. The answer is because it tastes so much better. Traditionally this is the way it's always made.Serves 4

2 tbsp olive oil
2 celery sticks, finely chopped
2 carrots, finely chopped
½ onion, finely chopped
1 garlic clove, finely chopped
500g chuck steak, finely diced
150g veal rump, finely diced
3 tbsp tomato purée
100ml white or red wine
300-500ml water or chicken stock
400g dried penne
salt and freshly ground black pepper
handful of freshly grated parmesan, to serve

Heat the olive oil over a low heat in a heavy-based pan. When hot, add the vegetables and garlic and cook gently, stirring occasionally to prevent sticking, but do not allow to colour. Add the diced meat and colour slightly for a minute or two. Add the tomato purée and cook for 4-5 minutes (this ensures it acts as a thickening agent and does not overpower the meat).

Add the wine, turn up the heat a little and allow to bubble and reduce. Cover with the water or stock and stir well.

Cover with a cartouche (a circle of baking parchment). A good Bolognese should cook for at least 3-4 hours over a very low heat, but check it every hour and give it a stir. If necessary, add a touch of water so it does not dry out. When cooked, it should have formed a lovely thick sauce.

Bring a large pan of salted water to the boil and cook the penne for 10 minutes or according to packet instructions, until al dente.

Drain and add to the Bolognese, then season to taste and toss well. Serve sprinkled with parmesan.


Rigatoni with Tomato and Pancetta
This is another quick and cheerful supper: if you don't have any pancetta, use smoked bacon. You can also throw in a few fresh or frozen peas if you like.
Serves 4

500g rigatoni
1 tbsp olive oil, plus extra for drizzling
200g pancetta, diced
1 quantity basic tomato sauce (see below)
1 tbsp chopped fresh flat-leaf parsley
generous handful of freshly grated parmesan
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente but not overcooked.

Heat the oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides. This should take no more than about 3-4 minutes.

Add the tomato sauce to the pancetta, reduce the heat and simmer gently for 2-3 minutes.

Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if at all necessary.

Stir in the parsley and serve immediately with parmesan and a drizzle of olive oil.


Crab Linguine

You'll need the freshest possible crab meat for this. If you're feeling brave you can buy a live crab and cook it yourself, but it's fine to get it precooked from your fishmonger. The key is to add it near the end to avoid overcooking. This dish is also lovely made with soft-shelled crab.
Serves 4

320g dried linguine
2 tbsp olive oil
1 garlic clove, finely chopped
4 spring onions, finely chopped
1/2 tsp finely chopped fresh red chilli
300g picked fresh white crab meat
25ml dry white wine
1 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the linguine for 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Fry lightly without allowing to colour for 1 minute. Stir in the crab meat and heat through for another minute. Add the wine to the pan and allow to bubble and reduce completely.

Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.


Spaghetti alle Vongole

In the US I find that Italian food tends to be very spiced up, which is not really authentic. A hint of chilli is sometimes found in southern Italian dishes such as this, but it should not overpower the other flavours.
Serves 4

300-350g dried spaghetti
2 tbsp olive oil, plus extra for drizzling
1/2 tsp de-seeded and finely sliced fresh red chilli
2 garlic cloves, finely sliced
500g small clams, scrubbed
splash of white wine
2 tbsp finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes, or until soft but not coloured. Add the clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes, or until the clams open.

Remove from the heat, then pick out and discard any clams that have not opened.

Drain the spaghetti and add to the clams. Stir in the parsley and drizzle over a touch of olive oil if it looks a bit dry. Season to taste and serve immediately.


Lobster Spaghetti

 Except for grilling, this is undoubtedly the best way to eat lobster. Use very fresh tomatoes for the sauce, and have only a touch of it - you mustn't overwhelm the delicate lobster. Always use dried spaghetti for this dish - it has a better consistency and is less sticky than fresh pasta.
Serves 4

2 live lobsters about 600-800g each
300g dried spaghetti
50ml olive oil, plus extra for drizzling
2 fresh red chillies, finely chopped
2 garlic cloves, crushed
4 spring onions, finely chopped
3 tbsp white wine
4 large plum tomatoes, quartered, seeded and cut into 1cm dice
2 tbsp chopped fresh flatleaf parsley
2 tbsp chopped fresh basil (chopped at last minute)
salt and freshly ground black pepper

Place the lobsters in the freezer for a couple of hours before you cook them. This will send them to sleep.

Bring a large pan of salted water to the boil and then drop in your lobsters. Cook for 6-8 minutes until the lobsters have turned bright red in colour. Remove and set aside to drain and cool a little.

To remove the meat from the lobster, first twist off each claw and leg joint. Using lobster crackers or the back of a heavy knife, crack the claw and then twist out the lobster meat. Peel off the shell to access all the meat inside. Next twist the tail from the body by bending it back. Squeeze the sides of the tail together until they crack, and pull the tail meat out in one go. Remove the dark vein running down the back of the tail. Cut the meat into bite-sized pieces and set aside.

Bring a large pan of salted water to the boil and cook the pasta for 7-8 minutes, or according to the packet instructions, until al dente.

Meanwhile, heat the olive oil in another large pan and add the chillies, garlic and spring onions. Season well and cook gently, stirring, for 1-2 minutes without colouring. Add the lobster meat and then the wine. Add a little more seasoning, then allow the wine to bubble and reduce right down for 2-3 minutes. Don't cook for longer than this or the lobster will go rubbery. Add the tomatoes, cook for one minute, then remove from the heat. Drain the pasta and add to the sauce. Toss well, then stir in the herbs, season to taste and serve drizzled with olive oil.


The easiest pastas to make

Tagliatelle with Summer Truffle

The best truffles are gathered in the winter, but since just a small one could cost up to £80, why not try the more economical summer variety, as used in this recipe?
Serves 4

480g dried tagliatelle
150g butter
100ml vegetable or chicken stock
30g summer truffle, very finely sliced
salt and freshly ground black pepper

Put the butter and stock into a small pan over a low heat. When the butter has melted, whisk to form a sauce. Remove from the heat and set aside.

Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3-4 minutes, until al dente. Drain well, then toss with the butter sauce. Season to taste and serve immediately, topped with the truffle slices.


Spaghetti with Peperoncini and Garlic

This is a very simple Italian standby dish. It can be quickly put together after a busy day at work because it uses just store-cupboard basics. Beware: the peperoncini can be very spicy.
Serves 2

240g dried spaghetti
2-3 tbsp olive oil
1 garlic clove, finely sliced
2 peperoncini (dried red chillies), crushed
1-2 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly grated parmesan to serve

Bring a large pan of salted water to the boil. Add the spaghetti and stir as it starts to cook. Boil for 7-8 minutes, or according to packet instructions, until the pasta is al dente.

Meanwhile, heat the olive oil in a large deep frying pan, add the garlic and peperoncini and cook for 30 seconds, until soft, but without colouring.

Remove from the heat and set aside. Drain the cooked spaghetti and toss with the peperoncini and garlic. Stir in the chopped parsley, season to taste and scatter with parmesan before serving immediately. 

Basic Tomato Sauce

It's difficult to get really flavoursome tomatoes outside the Mediterranean, so don't be afraid to make sauces using canned plum tomatoes instead. My tip is to add a little sugar to cut through the acidity of the tomatoes - you'll be amazed at the difference it makes to the finished sauce.
Makes 4-6 portions

4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 x 400g cans plum tomatoes
1 garlic clove, finely chopped
2 tsp tomato purée
pinch of sugar
1 sprig of fresh rosemary

Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent. Roughly squash the tomatoes with either your hands or a fork.Add them to the pan along with the garlic, tomato purée, sugar and rosemary.
Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency.
Remove the rosemary spring and finish with a drizzle of olive oil. Store in the fridge for up to 4 days, or freeze until ready to use

PEARS POACHED IN COFFEE

Pears Poached in Coffee
Six servings

6 firm-ripe pears with stems
2 cups leftover coffee
1/3 cup brown sugar
1 teaspoon pure vanilla extract
Coffee-flavored liqueur, optional

Remove cores from pears from the bottom using a melon baller or small, sharp spoon. Peel pears leaving stem intact.
Heat coffee and sugar in large non aluminum saucepan until sugar dissolves. Reduce heat to simmer. Add pears; simmer, covered, until pears are tender but not soft, about 15 to 20 minutes.
Transfer the pears to a bowl. Cook the syrup until reduced to about 2/ 3 cup, then combine it with the pears. Cool. The liquid should get syrupy. Add liqueur if desired.
Serve in small, deep dishes with some of the syrup. If desired, serve a small scoop of burnt caramel or coffee ice cream alongside pear.

MAKE BOXED CAKE MIX TASTE LIKE HOMEMADE

21 WAYS TO MAKE A CAKE MIX TASTE LIKE HOMEMADE!

I realize that not everyone has the time to whip up a cake from scratch or has a supply of flour and sugar on hand.  But everyone can have a few cake mixes in their pantry.  They have a long shelf life and are inexpensive.  Here are some great ways to improve your cake mix.  NOTE:  If there is NOT an “instead” next to the ingredient then you add this ingredient including the ingredients listed on the box

1.  Softened butter instead of vegetable oil

2.  Buttermilk instead of water

3.   1 teaspoon of flavoring (vanilla, or almond for yellow cake or lemon flavoring for lemon cake)

4.   1 small box of pudding plus 1 cup of sour cream

5.   1 tablespoon of meringue powder

6.   Milk instead of water

7.   Lemon Lime soda instead of water

8.   Orange juice for orange cake instead of water

9.    Chocolate milk instead of water for a chocolate cake

10.  Dark soda (Coke, Pepsi, Dr. Pepper, Root Beer) instead of water for    chocolate cake

11.  Chocolate syrup for some of the liquid

12.  Chocolate Chips

13. Chopped nuts

14.  Margarita Mix (alcohol free) instead of water plus lemon zest

15.  Apple juice instead of water (spice cake)

16.  Brewed Coffee instead of water (chocolate cake)

17.  Kahlua instead of water (chocolate cake)

18.  Add zest from a lemon, lime or orange

19.  1/4 cup mayonnaise, for a super moist cake

20.  Peanut Butter Chips

21.  Toffee Bits

SMOTHERED PORK CHOPS

Smothered Pork Chops
It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup buttermilk
1/4 cup water

Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with rice.

WHITE BEANS AND SPINACH PURÈE

White Beans with Spinach Puree

White Beans and Spinach Purèe1 

(1-pound)package Great Northern Beans

1 box frozen chopped spinach, thawed
4 cloves garlic, finely chopped
1 cup bread crumbs
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and white pepper, to taste

Rinse and sort beans.
Cook beans with bay leaf in 4 cups water until tender (1 1/2 hours). Partially drain, leaving beans in about 3/4 cup of their liquid. Remove bay leaf.
Combine bread crumbs and garlic in a bowl.
Heat spinach and add salt, white pepper, oregano and thyme to taste. Purée spinach mixture in a blender or food processor.
Combine beans, bread crumbs and spinach puree.