Lentil Soup

Cook Time: 1 hour
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus extra for drizzling
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 garlic cloves, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes
* 1 pound lentils (approximately 1 1/4 cups)
* 11 cups low-salt chicken broth
* 4 to 6 fresh thyme sprigs
* 2/3 cup dried elbow pasta
* 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrots, and celery. Add the garlic, salt, and pepper and saute until
all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes
with their juices. Simmer until the juices evaporate a little and the
tomatoes break down, stirring occasionally, about 8 minutes. Add the
lentils and mix to coat. Add the broth and stir. Add the thyme sprigs.
Bring to a boil over high heat. Cover and simmer over low heat until
the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to
the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with
olive oil, and serve.

Ribollita

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
* 1 onion, chopped
* 1 carrot, chopped
* 4 ounces pancetta, chopped
* 2 cloves garlic, 1 minced and 1 whole
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon tomato paste
* 1 (15-ounce) can diced tomatoes
* 1 pound frozen spinach, thawed and squeezed dry
* 1 (15-ounce) can cannellini beans, drained
* 1 tablespoon herbs de Provence
* 3 cups chicken stock
* 1 bay leaf
* 1 (3-inch) piece Parmesan rind
* 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
* Grated Parmesan, for serving

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrot, pancetta, minced garlic, salt, and pepper. Cook until the
onion is golden brown and the pancetta is crisp, about 7 minutes. Add
tomato paste and stir until dissolved. Add tomatoes and stir, scraping
the bottom of the pan with a wooden spoon to release all the brown
bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan
rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown,
about 5 minutes. Remove from the oven and rub the top of the toasts
with the whole garlic clove. Place the toasts in the serving bowls and
ladle the soup over the toasts. Sprinkle with Parmesan and serve
immediately.

From: foodnetwork.com

Rolled Chicken Sandwich with Arugula and Parsley Aioli

Cook Time: 4 min
Yield: 4 servings

Ingredients

Aioli:

1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

Sandwich:

8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Directions

For the Aioli: Place all the ingredients, except the salt and pepper,
in the bowl of a food processor. Blend until the mixture is smooth.
Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat. Using tongs, add
the tortillas, 1 at a time, and cook until warm, about 30 seconds each
side. Place the warm tortillas on a work surface and spread with the
chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over
the chicken mixture. Carefully roll up the tortillas, jelly-roll
fashion. Cut each rolled sandwich in half, diagonally, and transfer to
a serving platter. Serve.

From: foodnetwork.com

Gorgonzola and Porcini Mushroom Risotto

Cook Time: 25 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 4 cups low-sodium chicken stock
* 1 1/2 ounces dried porcini mushrooms
* 3 tablespoons butter
* 1 medium onion, diced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1/2 cup grated Parmesan
* 3/4 cup (3 ounces) Gorgonzola, crumbled
* 1/4 cup chopped fresh chives
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat.
Add the porcini mushrooms. Remove the pan from the heat and set aside
for 30 minutes until the mushrooms are tender. Using a slotted spoon,
remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over
medium-high heat. Add the onion and mushrooms and cook until the
onions are tender but not brown, about 3 minutes. Add the rice and
stir to coat with the butter. Add the wine and simmer until the wine
has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and
stir until almost completely absorbed, about 2 minutes. Continue with
remaining stock, adding 1/2 cup at a time, and allowing each addition
to be absorbed, until the rice is tender to the bite and the mixture
is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir
in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the
risotto to a serving bowl. Serve immediately.

Orecchiette with Mixed Greens and Goat Cheese

Cook Time: 10 min
Level: Easy
Yield: 1 serving (double, triple the recipe for company)

Ingredients

* 1 cup dried orecchiette pasta
* 2 cups Mediterranean-style mixed salad greens
* 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
* 1 tablespoon goat cheese, crumbled
* 2 tablespoons grated Parmesan, plus more for garnish
* Pinch salt
* Pinch freshly ground black pepper

Directions

Bring a medium 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, reserving 1/2 cup of
the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat
cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved
pasta water. Toss to combine and wilt the greens. Season with a pinch
each of salt and pepper, or to taste. Garnish with additional
Parmesan, if desired, and serve.

From: foodnetwork.com

Fusilli with Shrimp, Orange and Arugula

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

Pasta:

* 1 pound fusilli pasta
* 2 tablespoons extra-virgin olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* 1 pound medium shrimp, shelled and deveined
* Salt and freshly ground black pepper
* 2 tablespoons white wine

Vinaigrette:

* 1 teaspoon lemon zest
* 1/4 cup lemon juice (about 1 lemon)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* Salad
* 2 large oranges
* 5 ounces arugula
* 15 (5 ounces) large pitted green olives, halved

For the Pasta:

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 the pasta reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
shallots and garlic. Cook until soft, about 2 minutes. Season the
shrimp with salt and pepper, Add the shrimp and white wine to the pan.
Saute for 2 to 3 minutes or until the shrimp are pink and cooked
through.

For the Vinaigrette:

Combine the lemon zest and lemon juice in a small bowl. Slowly add the
oil, whisking constantly, until mixture is smooth, Season with salt
and pepper, to taste.

For the Salad:

Using a paring knife, remove the peel and white pith from the oranges.
Over a large serving bowl, cut between the membranes of the oranges to
form segments. Allow the juice from the oranges to drip into the
serving bowl. Add the arugula and olives to the serving bowl. Toss
lightly to combine.

Add the hot pasta and the vinaigrette to the serving bowl and toss
until arugula is wilted and all the ingredients are combined.

From: foodnetwork.com

Pine Nut Cookies

Cook Time: 30 min
Level: Easy
Yield: 2 to 3 dozens depending on the size of the cookies

Ingredients

* 1 stick (1/2 cup) unsalted butter, at room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 teaspoon vanilla extract
* 1 teaspoon ground fennel seed
* 1/4 teaspoon salt
* 1 large egg
* 1 1/4 cups all-purpose flour
* 1/4 cup pine nuts

Directions

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed,
and salt in a large bowl until light and fluffy. Beat in the egg. Add
the flour and mix just until blended.

Transfer the dough to a sheet of plastic wrap. Shape the dough into an
8-inch-long log. Wrap the dough in plastic and refrigerate for 2
hours.

Preheat the oven to 350 degrees F. Line heavy large baking sheets with
a silpat or parchment paper. Cut the dough log crosswise into 1/8 to
1/4-inch thick slices. Transfer the cookies to the prepared baking
sheets, spacing evenly apart. Press the pine nuts decoratively atop
the cookies. Bake until the cookies are golden around the edges, about
15 minutes.

From: foodnetwork.com

Filet Mignon with Balsamic Syrup and Goat Cheese

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 1/2 cups balsamic vinegar
* 3 tablespoons sugar
* 2 tablespoons butter
* 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
* Salt and freshly ground black pepper
* 2 ounces soft fresh goat cheese

Directions

Boil the balsamic vinegar and sugar in a heavy small saucepan over
medium-high heat until reduced to 1/3 cup, stirring occasionally,
about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large
skillet over medium-high heat. Sprinkle the steaks with salt and
pepper. Cook the steaks to desired doneness, about 3 minutes per side
for medium-rare. Transfer the steaks to a baking sheet. Crumble the
cheese over the steaks and broil just until the cheese melts, about 1
minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the
steaks and serve.

Tiziano

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 bottle Prosecco, chilled
* 1 1/2 cups grape juice, chilled
* Ice, optional
* 1 lemon, sliced into thin rounds
* Chopped mint leaves, for garnish

Directions

Combine the Prosecco and the grape juice in a pitcher. Pour into
glasses, over ice, if desired. Garnish with lemon slices and mint
leaves.

Strawberry Bruschetta

Cook Time: 4 min
Level: Easy
Yield: 3 servings

Ingredients

* 3 slices (1/2-inch-thick) rustic white bread
* 2 to 3 tablespoons unsalted butter
* 10 strawberries, sliced
* 3 to 5 teaspoons sugar

Directions

Heat a grill pan over medium-high heat. Grill the bread until golden
brown, about 2 minutes per side. Spread the butter over the toasts.
Arrange the sliced strawberries over the toasts. Sprinkle the
strawberries with the sugar. Broil until the sugar begins to
caramelize, about 2 minutes.

Braciole

Cook Time: 1 hr 45 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup dried Italian-style bread crumbs
* 1 garlic clove, minced
* 2/3 cup grated Pecorino Romano
* 1/3 cup grated provolone
* 2 tablespoons chopped fresh Italian parsley leaves
* 4 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (1 1/2-pound) flank steak
* 1 cup dry white wine
* 3 1/4 cups simple tomato sauce or store-bought marinara sauce


Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.


Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.


Preheat the oven to 350 degrees F.


Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.


Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


From: foodnetwork.com

Steak Salad

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/2 head romaine lettuce, cut into bite-size pieces
* 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
* 1/2 red onion, thinly sliced into rings
* 3 cups fresh baby arugula
* 12 cherry tomatoes, halved
* 4 ounces Gorgonzola, coarsely crumbled
* Red Wine Vinaigrette, recipe follows
* Salt and freshly ground black pepper
* 1 pound steak (such as New York, rib-eye or filet mignon),
pan-fried or grilled and chilled

Directions

In a large bowl, combine the romaine lettuce, Belgian endive, red
onion, baby arugula and cherry tomatoes, and half of the cheese. Toss
the salad with enough vinaigrette to coat. Season the salad with salt
and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices
atop the salad and sprinkle with the remaining cheese. Drizzle more
vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:

Yield: 1 2/3 cups
Prep Time: 5 minutes

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Cook Time: 15 min
Level: Intermediate
Yield: 6 to 8 servings (about 105 gnocchi)

Ingredients
For the Gnocchi:

* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until
tender and fully cooked, between 40 to 55 minutes depending on size.
Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash
the sweet potatoes and transfer to a large measuring cup to make sure
the sweet potatoes measure about 2 cups. Transfer the mashed sweet
potatoes back to the large bowl. Add the ricotta cheese, salt,
cinnamon, and pepper and blend until well mixed. Add the flour, 1/2
cup at a time until a soft dough forms. Lightly flour a work surface
and place the dough in a ball on the work surface. Divide the dough
into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut
each rope into 1-inch pieces. Roll the gnocchi over the tines of a
fork. Transfer the formed gnocchi to a large baking sheet. Continue
with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the gnocchi in 3 batches and cook until tender but still firm to
the bite, stirring occasionally, about 5 to 6 minutes. Drain the
gnocchi using a slotted spoon onto a baking sheet. Tent with foil to
keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the
butter in a large saute pan over medium heat. When the butter has
melted add the sage leaves. Continue to cook, swirling the butter
occasionally, until the foam subsides and the milk solids begin to
brown. Remove the pan from the heat. Stir in the cinnamon, maple
syrup, salt, and pepper. Careful, the mixture will bubble up. Gently
stir the mixture. When the bubbles subside, toss the cooked gnocchi in
the brown butter. Transfer the gnocchi to a serving dish and serve
immediately.

Crostini with Sun-Dried Tomato Jam

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Sun-Dried Tomato Jam:

* 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and
chopped, oil reserved
* 1 tablespoon olive oil
* 1/2 onion, thinly sliced
* 1 clove garlic, minced
* 2 tablespoons sugar
* 1/4 cup red wine vinegar
* 1 cup water
* 1/2 cup chicken broth
* 1 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Crostini:

* 1 baguette, cut into 3/4-inch slices
* 1/4 cup olive oil
* Salt
* Freshly ground black pepper
* 5 ounces goat cheese, room temperature
* 2 teaspoons chopped fresh thyme leaves

Directions

For the Sun-dried Tomato Jam:

Place a medium saucepan over medium heat. Add the chopped sun-dried
tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive
oil, onion, and garlic. Stir and cook until the onions are soft and
beginning to brown at the edges, about 5 to 7 minutes. Add the sugar,
vinegar, water, chicken broth, thyme, salt, and pepper. Bring the
liquid to a boil, reduce the heat, and simmer, covered, for 30
minutes. Remove the cover and continue simmering until most of the
liquid is reduced and the mixture is the consistency of jam, about 5
to 10 more minutes. Remove from the heat and set aside.

For the Crostini:

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush,
lightly coat the baguette slices with olive oil. Sprinkle with salt
and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:

Spread the crostini with Sun-Dried Tomato Jam and top with the goat
cheese and herb mixture. Transfer to a serving plate and serve.

From: foodnetwork.com

Hearty Tomato Soup with Lemon and Rosemary

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons butter
* 1 onion, peeled and chopped
* 2 carrots, peeled and chopped
* 2 cloves garlic, chopped
* 1 15-ounce can cannellini (white) beans, drained and rinsed
* 1 28-ounce can crushed tomatoes
* 3 cups chicken broth
* 1 bay leaf
* 1 sprig of fresh rosemary, plus 1 teaspoon, minced
* 1/2 teaspoon red pepper flakes
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 cup creme fraiche
* Zest of one lemon

Directions

In a large soup pot, melt the butter over medium-high heat. Add the
onion, carrots, and garlic and cook until the vegetables are tender,
about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon
rosemary, and red pepper flakes. Bring the soup to a boil over high
heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and
discard the bay leaf. Return the soup to a soup pot and keep warm over
low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of
rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls
and dollop each bowl with the lemon rosemary creme fraiche. Serve
immediately.

From: foodnetwork.com

Grilled Mixed Fruit

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 pint strawberries, hulled and halved
* 4 bananas, halved lengthwise
* 1 cup fresh blueberries
* 1/4 cup sugar
* 1/4 cup chopped fresh mint leaves
* 1 lemon, juiced
* 3 tablespoons simple syrup, recipe follows

Directions

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over
medium heat, until a golden crust begins to form on the fruit, about 3
to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple
syrup. Arrange the fruit on a serving platter, drizzle the mint syrup
over top, and serve.

Simple syrup:

1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, or until the sugar
has dissolved. Take pan off heat and cool the syrup before using. Any
extra cooled syrup can be refrigerated in an airtight container for up
to 2 weeks.

Yield: 1/2 cup

Ricotta Cappuccino

Cook Time: 20 min
Level: Easy
Yield: 4 (1/2 cup servings)

Ingredients

* 1/2 cup sugar
* 1/2 vanilla bean
* 1 (15-ounce) container ricotta cheese
* 1/2 tablespoon instant espresso powder
* 1 (3-inch) biscotti, crushed
* Pinch ground cinnamon
* Pinch cocoa powder

Directions

Place the sugar in a food processor. Cut the vanilla bean open
lengthwise, scrape out the seeds, and place them in the food processor
with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for
1 minute. Stop the machine to scrape down the sides with a rubber
spatula. Blend for another minute. Spoon the mixture into 4 small
coffee mugs. Cover and refrigerate for at least 1 hour and up to 1
day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle
with cinnamon and cocoa powder.

Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Watermelon and Cantaloupe Salad with Mint Vinaigrette

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

Directions

In a blender, combine mint, lemon juice, simple syrup, and amaretto.
Blend until smooth.

In a large bowl, combine the watermelon and the cantaloupe. Add the
vinaigrette and toss. Transfer to a serving bowl and serve.

Simple Syrup:

1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, until the sugar has
dissolved. Take pan off heat and cool the syrup. Any extra cooled
syrup can be saved in an airtight container in the refrigerator.

Yield: 1 cup

Parmesan Potato Pancake

Cook Time: 35 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 2 tablespoons olive oil, plus 1 tablespoon
* 1 onion, chopped
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 pounds Yukon gold potatoes, peeled
* 1 cup grated Parmesan
* 1/2 cup chopped fresh basil leaves

Directions

Warm the 2 tablespoons of olive oil in a large (12-inch diameter)
nonstick pan over medium-high heat. Add the onions and cook until
translucent, about 4 minutes. Add the garlic and cook until tender and
fragrant, about another 2 minutes. Season the onion mixture with salt
and pepper. Transfer the onion mixture to a large bowl and set aside.
Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating
attachment blade. Use a kitchen towel to help squeeze out the water
from the grated potatoes. Add the potatoes to the bowl with the onion
mixture. Add the Parmesan and the basil. Stir to combine and season
with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was
used to cook the onions. When the pan is hot, but not smoking add the
potato mixture. Use a spatula to press the mixture down into the pan
firmly and evenly. Turn the heat down to medium and cook the potato
mixture until the bottom is golden brown and the pancake can move in
the pan, about 12 to 15 minutes. Turn the heat down to medium-low if
the pancake is browning too fast in places. Place a large plate on top
of the pancake and flip the pancake out of the pan. Turn the heat on
the pan back up to high. When the pan is hot slide the pancake back
into the pan and cook until the bottom is golden and is cooked
through, about 12 to 15 minutes. Slide the pancake onto a serving
platter, slice, and serve.

Crostini Alla Romana

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 12 1/2-inch thick slices ciabatta bread
* 12 slices thinly sliced prosciutto (about 6 ounces)
* 1 pound fresh mozzarella, cut into thin slices
* 3 tablespoons butter
* 6 sage leaves
* Pinch salt
* Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet. Bake
until crisp and golden around the edges, about 8 minutes. Remove the
bread from the oven. Place the prosciutto slices and mozzarella on the
crostini toast and return to the oven to melt the cheese, about 8 more
minutes.

Meanwhile combine the butter and the sage leaves in a small saucepan
over medium heat. Cook until the butter is melted and starting to
brown in spots and the sage leaves are crisp, about 5 minutes. Add the
salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a
serving plate. Drizzle the crostini with the sage butter and serve
immediately.

From: foodnetwork.com

Goat Cheese and Herb Stuffed Radicchio Leaves

Cook Time: 5 min
Level: Intermediate
Yield: 12 stuffed radicchio leaves

Ingredients

* 1 cup olive oil
* 3 cloves garlic, minced
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh basil leaves
* 1 teaspoon dried thyme
* 3 scallions, finely chopped
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 11 ounces goat cheese, frozen for 15 minutes and sliced into 12
(1/2-inch) pieces
* 12 radicchio leaves, cleaned

Directions

Special Equipment: a deep-fry thermometer

In a small saucepan, heat the olive oil over medium heat until a
deep-fry thermometer registers 300 degrees F. Remove from heat and
allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small,
heat-resistant glass bowl. Carefully pour the warm oil over the herb
mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch
square glass baking dish. Arrange the goat cheese slices in a single
layer on top. Spoon the remaining herb mixture evenly over the top of
the goat cheese. Cover the baking dish with plastic wrap and
refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully
place a slice of marinated goat cheese in each leaf. Drizzle with
additional herb mixture and serve.

Bruschetta with Gorgonzola Cheese and Honey

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 36 slices (1/2-inch thick) baguette bread, about 1 loaf
* 1/4 cup extra-virgin olive oil
* 8 ounces Gorgonzola, sliced
* 3 tablespoons honey

Directions

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil.
Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted,
about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Panzanella

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup drained capers
* 12 ounces ciabatta or other country-style white bread, 2 to3 days old
* 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
* 2 tablespoons plus 2/3 cup extra-virgin olive oil
* 2 tablespoons plus 1/4 cup red wine vinegar
* 1 garlic clove, minced
* Salt and freshly ground black pepper
* 1/2 cup thinly sliced fresh basil leaves
* 1 cup drained roasted red bell pepper strips
* 1/4 cup pitted kalamata olives, halved lengthwise
* Fresh basil sprigs, for garnish

Directions

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10
minutes. Drain.

Cut the crust off of the bread. Cut into 2-inch slices and grill,
drizzling about 2 tablespoons of olive oil on both sides of the bread.
Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10
seconds. Using a slotted spoon, transfer the tomatoes to a large bowl
of ice water to cool slightly. Using a small sharp paring knife, peel
off the tomato skins. Cut the tomatoes in half and scoop out the
seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic.
Season with salt and pepper, to taste. Add the bread cubes, tomatoes,
and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over
the bread mixture. Repeat layering with the remaining bread mixture,
then the remaining roasted peppers, capers, and olives. Cover the
salad and let stand at room temperature for flavors to blend, at least
1 hour.

Garnish with the basil sprigs and serve.

10 Things I Learned About Italian Food

1. RAGÚ
- slow-cooked meat sauce, but it is better known worldwide as bolognese. The Italians would never serve their ragú with spaghetti - in the north, in particular, it is traditionally served with tagliatelle.

2. MORTADELLA
- a large, finely textured pork sausage, with lengths of lard running through it. Some versions contain pistachio nuts and all should be eaten very fresh, either thinly sliced or in cubes. Traditionally made in Bologna, mortadella is also known as bologna or boloney in the USA.

3. PANCETTA
- cured belly of pork, somewhat like streaky bacon. Available in flat pieces or rolled up (arrotolata), and both smoked and unsmoked. Generally used, either sliced or cut into cubes, as an ingredient in many dishes.

4. AL DENTE
- meaning "to the tooth". Pasta and risotto rice are cooked until they are al dente - the outside is tender but the centre still has a little resistance or 'bite. Pasta cooked beyond this point becomes soggy.

5. POLENTA
- is the name of the dish - the raw ingredient is actually cornmeal. It is important to buy cornmeal that is meant for making polenta rather than corn bread or anything else. Cornmeal for polenta is called polenta on the package and generally comes from Italy. Stone-ground Italian polenta is the best you can get.

6. TRUFFLES
- are one of the world's most expensive ingredients and are surrounded by a certain mystique. They are difficult to cultivate commercially and still mainly only found in the wild. The harvest is not an exact science and the find is considered to be a prize. Both black and white truffles are found in Italy, the most famous being the white Alba truffle from Umbria. if fresh truffles are not available, preserved ones in jars can be used instead. Truffle paste and truffle oil are also available.

7. ANTIPASTO
- meaning " before the meal" (pasto), and not "before the pasta", as sometimes translated; antipasto can consist entirely of assorted vegetables or meat, seafood and cheese

8. BALSAMIC VINEGAR
- this extraordinarily rich, sweet and fragrant vinegar is made from white Trebbiano di Spagna grapes in the city of Modena. The best balsamic vinegars, aceto balsamifico tradizionale di Modena, are made by blending very aged vinegars (up to 100 years old) with progressively younger ones (but no younger than 12 years old) from barrels of different woods. Each different wood adds flavor to the vinegar and old brandy barrels are often favored.

9. MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. Mascarpone is generally used in desserts such as tiramisu or instead of cream in sauces. Widely available, it is usually sold in tubs.

10. OLIVE OILS
- Extra virgin olive oils are pressed without any heat or chemicals and are best used in simple uncooked dishes and for salads. Pure olive oil can be used for cooking or deep-frying. Different varieties of olives are grown all over Italy and the oil of each region has a distinct taste. Tuscan oil tends to be full-bodied and peppery; Ligurian oil is pale and subtle; Pugliese and Sicilian oils are fruity and sharp.

from Simply Italian by Sophie Braimbridge

Hazelnut Chocolate Chip Cookies

Cook Time: 45 min
Level: Easy
Yield: 4 dozens

Ingredients

* 1/2 cup old-fashioned oats
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup unsalted butter, room temperature
* 1 cup (packed) light brown sugar
* 1 cup sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 4 ounces English toffee candy (recommended: Heath or Skor bar),
finely chopped
* 1 cup hazelnuts, toasted, husked, and chopped
* 1 (12-ounce) bag semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the
oats in a food processor. Transfer the oats to a medium bowl. Mix in
the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl
until fluffy. Beat in the eggs and vanilla. Add the flour mixture and
stir just until blended. Stir in the toffee, hazelnuts, and chocolate
chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet,
spacing 1-inch apart (do not flatten dough). Bake until the cookies
are golden (cookies will flatten slightly), about 15 minutes. Cool the
cookies on the baking sheets for 5 minutes. Transfer to a cooling rack
and cool completely. (The cookies can be prepared 1 day ahead. Store
airtight at room temperature.)

Rigatoni with Eggplant Puree

Cook Time: 40 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive
oil, salt, pepper, and red pepper flakes. Spread the vegetables out in
an even layer on the baking sheet. Roast in the oven until the
vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small
baking dish. Place in the oven on the rack below the vegetables. Roast
until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, 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 into a large
bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint
leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the
Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at
a time until the pasta is saucy. Sprinkle the pine nuts over the top
and serve.

Chocolate-Ricotta Pie

Cook Time: 1 hr
Level: Intermediate
Yield: 1 (11" tart)

Ingredients

* 1 1/2 cups all-purpose flour
* 2 tablespoons cornmeal
* 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
* 1/4 cup sugar, plus 3/4 cup
* Pinch salt
* 1 stick (4 ounces) unsalted butter, melted and cooled slightly
* 1/2 cup water
* 8 ounces semisweet chocolate chips (about 1 1/3 cups)
* 3/4 cup ricotta cheese
* 3 ounces cream cheese, at room temperature
* 1 large egg
* 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt
in a food processor until finely ground. Add the butter and pulse,
just until the dough forms. Press the dough over the bottom and about
2 inches up the sides of an 11-inch-diameter tart pan with a removable
bottom. Refrigerate until the dough is firm, about 30 minutes.

Preheat the oven to 350 degrees F.

Line the tart dough with aluminum foil and fill with pie weights or
dried beans. Bake the tart shell in the lower third of the oven until
just set, about 25 minutes. Carefully remove the foil and pie weights.
Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small
saucepan. Bring to a boil, stirring until the sugar dissolves. Cool
the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until
smooth. Add the egg and egg yolks, 1 at a time, and process until
smooth. Add the melted chocolate and process until combined. With the
machine running, add the sugar syrup in a thin steady stream and
process until smooth.

Pour the custard into the tart shell and bake until the filling is
almost set, about 30 minutes or until the custard has set. Scatter the
remaining 3/4 cup toasted pine nuts on top of the filling. Let the
tart cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days.
Return the tart to room temperature before serving.

Giada's Carbonara

Cook time: 15 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 bunch asparagus, ends trimmed, rubber band left on
* 1 pound linguini
* 1 cup Basil Aioli, recipe follows
* 1 cup shaved pecorino
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 tablespoons butter
* 4 to 6 large eggs
* Salt and freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.


Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.


Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.


Basil Aioli:

* 1 clove garlic, minced
* 2 large egg yolks*
* 2 teaspoons mustard
* 1 teaspoon lemon juice
* 1/4 cup finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne
* 1/2 cup vegetable oil
* 1/2 cup extra-virgin olive oil

Yield: 1 cup

Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Zeppole

Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 vanilla bean
* 1/2 cup sugar, plus 3 tablespoons
* 2 tablespoons ground cinnamon
* 1 stick butter
* 1/4 teaspoon salt
* 1 cup water
* 1 cup all-purpose flour
* 4 eggs
* Olive oil, for frying

Directions

Cut open the vanilla bean lengthwise. Using the back of a knife,
scrape along the inside of the vanilla bean to collect the seeds.
Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and
cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar,
and water over medium heat. Bring to a boil. Take pan off the heat and
stir in the flour. Return pan to the heat and stir continuously until
mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture
to a medium bowl. Using an electric hand mixer on low speed, add eggs,
1 at a time, incorporating each egg completely before adding the next.
Beat until smooth. If not frying immediately, cover with plastic wrap
and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of
2 inches. Heat the oil over medium heat until a deep-fry thermometer
registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop
about a tablespoon of the dough into the hot olive oil, frying in
batches. Turn the zeppole once or twice, cooking until golden and
puffed up, about 5 minutes. Drain on paper towels. Toss with
cinnamon-sugar. Arrange on a platter and serve immediately.

Espresso Brownies

Cook Time: 35 min
Level: Easy
Yield: 36 bite-size brownies

Ingredients:

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of
water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to
blend. Add the brownie mix. Stir until well blended. Stir in the
chocolate chips. Transfer the batter to the prepared baking pan. Bake
until a toothpick inserted into the center of the brownies comes out
with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in
the remaining 2 tablespoons of water in a medium bowl. Whisk in the
vanilla. Add the powdered sugar and butter and whisk until smooth.
Pour the glaze over the brownies. Refrigerate until the glaze is set.
Cut into bite-size pieces. Arrange the brownies on a platter and
serve.

Chocolate Zabaglione

Cook Time: 6 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/4 cup whipping cream, or heavy cream
* 1/2 cup semisweet chocolate chips
* 8 large egg yolks
* 2/3 cup sugar
* 1/2 cup dry Marsala
* Pinch salt
* 1 pound fresh strawberries, hulled and quartered

Directions

Add cream and chocolate to a heavy small saucepan. Cook over low heat,
stirring often, until the chocolate chips are melted and smooth. Set
aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture.

Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione
over the strawberries and serve.

From: foodnetwork.com

ITALIAN DOLCI 101

GRANITA – is an Italian water ice with a coarse texture, the crystals broken up by stirring with a fork.

SEMIFREDDO – meaning "semi-frozen", this Italian light ice cream has a smooth creamy texture that never sets completely. Semifreddo can also refer to any chilled or partly frozen dessert, possibly containing ice cream, sponge cake, cream and fruit.

ZABAGLIONE (zabaione) – is one of the lucky accidents of the culinary world. It came into being in the seventeenth century when a chef in the court of Savoy mistakenly poured sweet wine into an egg custard. Today it is eaten on its own or served as a sauce over fruit, cake or pastries.

GELATO – is the Italian name for an ice cream made with egg custard and sugar.

PANNA COTTA – "cooked cream", is a rich creamy dessert set with leaf or powdered gelatin.

PANFORTE – is a medieval recipe from the twelfth or thirteenth century, a specialty of Siena where nearly every shop seems to feature it. This rich cake is sold in huge wheels of both blonde and dark panforte (the latter made by adding cocoa) and will keep for about two weeks.

CASSATA – strangely, there are two Italian desserts sharing the same name. One is an ice-cream dessert. The other hailing from Sicily, is a cake made with ricotta and candied fruits and covered in marzipan that is traditionally colored green.

ZUCCOTTO – is a traditional Florentine dessert, its shape inspired by the rounded roof of the local duomo. It consists of a sponge filled with layers of chocolate, mascarpone, fruit (traditionally candied fruit) and nuts.

TIRAMISU – meaning "pick me up" in Italian – a reference, no doubt, to the generous shot of brandy in this rich dessert. It was created in the 1960s in a Treviso restaurant and has rapidly become popular in many other countries.

ZUPPA INGLESE– the name of this dessert, which is similar in construction to the English trifle, does not literally translate to "English soup," as might be assumed. The zuppa has the same linguistic background as the English "sops" and refers to bread (or cake) soaked in wine.

from Simply Italian by Sophie Braimbridge - my favorite Italian cookbook :)

Panna Cotta with Fresh Berries

Cook Time: 7 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk
* 1 tablespoon unflavored powdered gelatin
* 3 cups whipping cream
* 1/3 cup honey
* 1 tablespoon sugar
* Pinch salt
* 2 cups assorted fresh berries

Directions

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand
for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a
heavy saucepan and stir over medium heat just until the gelatin
dissolves but the milk does not boil, about 5 minutes. Add the cream,
honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7
minutes. Remove from the heat. Pour into 6 wine glasses so that they
are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Toasted Pound Cake with Mascarpone and Amaretto

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
* 3/4 cup apricot preserves
* 3 tablespoons almond flavored liqueur (recommended: Amaretto)
* 2/3 cup mascarpone cheese
* 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Place the pound cake slices on a large heavy baking sheet and toast in
oven for 7 to 10 minutes until the slices turn golden brown.
Alternatively, toast the pound cake slices in an electric toaster
until golden.

Stir the apricot preserves and amaretto in a small bowl to blend.

Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese
atop the cake slices. Arrange the remaining cake slices offset atop
the bottom cake slices. Spoon the apricot mixture over. Sprinkle with
the almonds and serve immediately.

Chocolate-Hazelnut Tart

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1/2 cup sugar
* 2 tablespoons all-purpose flour
* 3 eggs, beaten
* 1 1/2 cups peeled, chopped, and toasted hazelnuts
* 8 ounces bittersweet chocolate chips (about 1 cup)
* 1 cup corn syrup
* 2 tablespoons butter, melted
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 store bought frozen pie crust, defrosted

Directions

Preheat the oven to 325 degrees F.

In a large bowl, mix together the sugar and the flour. Add the eggs,
hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt.
Stir well. Pour the mixture into the pie crust. Bake for 1 hour.

Cool the tart for at least 30 minutes before serving.

Turkey with Herbes de Provence and Citrus

Cook Time: 3 hr
Level: Intermediate
Yield: 8 to 10 servings

Ingredients

* 1 (14 to 15-pound) turkey, neck and giblets reserved
* 1 orange, cut into wedges
* 1 lemon, cut into wedges
* 1 onion, cut into wedges
* 6 fresh rosemary sprigs
* 6 fresh sage sprigs
* 6 fresh oregano sprigs
* 7 tablespoons unsalted butter
* 2 tablespoons herbes de Provence
* 1 tablespoon olive oil
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons freshly ground black pepper
* 6 cups canned low-salt chicken broth (approximate amount)
* 1/3 cup all-purpose flour

Directions

To make the turkey: Position the rack in the lowest third of the oven
and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on
a rack set inside a large roasting pan. Place the orange and lemon
wedges, onion, and 2 sprigs of each fresh herb in the main turkey
cavity. Tie the legs together to hold the shape of the turkey. Stir 2
tablespoons of butter, the herbes de Provence, oil, and 1 1/2
teaspoons of each the salt and pepper in a small saucepan over medium
heat just until the butter melts. Rub the butter mixture all over the
turkey and between the turkey breast meat and skin. Place the turkey
neck and giblets in roasting pan. (Recipe can be prepared up to this
point 1 day ahead. Cover and refrigerate. Let stand at room
temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups
of broth into the pan and stir to scrape up any brown bits on the
bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
Roast the turkey for 40 minutes. Reduce the oven temperature to 350
degrees F. Remove the foil from the turkey; pour 1 more cup of broth
into the pan. Continue roasting the turkey until a meat thermometer
inserted into the thickest part of the thigh registers 165 degrees F
to 175 degrees F or until the juices run clear when the thickest part
of the thigh is pierced with a skewer, basting occasionally with pan
juices, about 1 hour and 30 minutes longer. Transfer the turkey to a
platter and tent with foil. Let stand 30 minutes while preparing the
gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan
through a sieve and into a 4-cup glass measuring cup; discard the
solids. Spoon off the fat from atop the pan juices. Add enough chicken
broth, about 1 to 2 cups, to the pan juices to measure 4 cups total.
Melt the remaining butter in a heavy large saucepan over medium-high
heat. Add the flour and whisk for 1 minute. Gradually whisk in the
broth. Simmer until the gravy thickens slightly, whisking often, about
10 minutes. Season with salt and pepper. Serve the turkey with the
gravy.

Chicken or Steak with Balsamic BBQ Sauce

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients
For the Balsamic BBQ sauce:

* 1 cup balsamic vinegar
* 3/4 cup ketchup
* 1/3 cup brown sugar
* 1 garlic clove, minced
* 1 tablespoon Worcestershire sauce
* 1 tablespoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

* 4 pieces chicken (any combination of breast or leg-and-thigh
pieces) or 4 pieces of New York strip or Club strip steak
* Salt and freshly ground pepper

For the BBQ sauce:
Directions

Combine all the ingredients in a small saucepan and stir until all the
ingredients are incorporated and the mixture is smooth. Simmer over
medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill.
Season the meat with salt and pepper. Lightly coat with some of the
BBQ sauce using a pastry brush. Place the meat on the grill. Place the
remaining BBQ sauce, still in the small saucepan, over low heat or on
the edge of a gas or charcoal grill and allow to gently simmer while
the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at
about 4 minutes per side until a meat thermometer reads the desired
temperature, 120 degrees F for medium rare, 135 degrees F for medium
(about 6 minutes per side), 155 degrees F for well done (about 9
minutes per side). Continually brush the meat with BBQ sauce every few
minutes. Remove the meat from the grill and let rest for at least 5
minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to
375 degrees F. Place the chicken skin side up in a baking dish and
bake for 25 minutes. Remove the baking dish from the oven and spoon
the BBQ sauce all over the top of the chicken. Return the baking dish
to the oven and bake for another 15 minutes.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

Grilled Chicken with Spinach and Pine Nut Pesto

Cook Time: 8 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 boneless chicken breasts
* 2 cups lightly packed baby spinach leaves (about 2 ounces)
* 1/4 cup pine nuts, toasted
* 2 tablespoons fresh lemon juice
* 1 to 2 teaspoons grated lemon peel
* 1/3 cup plus 2 teaspoons olive oil
* Salt and freshly ground black pepper
* 1/3 cup freshly grated Parmesan

Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan.
Sprinkle the chicken with salt and pepper. Grill the chicken until
cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a
processor. Lightly pulse. With the machine running, gradually add 1/3
cup of the oil, blending until the mixture is creamy. Add salt and
pulse. Put half of the pesto into ice cube trays and store in the
freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the
Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Chicken Stew

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 tablespoons olive oil
* 2 stalks celery, cut into bite-size pieces
* 1 carrot, peeled, cut into bite-size pieces
* 1 small onion, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can chopped tomatoes
* 1 (14-ounce) can low-salt chicken broth
* 1/2 cup fresh basil leaves, torn into pieces
* 1 tablespoon tomato paste
* 1 bay leaf
* 1/2 teaspoon dried thyme leaves
* 2 chicken breast with ribs (about 1 1/2 pounds total)
* 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
* Serving suggestion: crusty bread

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the
celery, carrot, and onion. Saute the vegetables until the onion is
translucent, about 5 minutes. Season with salt and pepper, to taste.
Stir in the tomatoes with their juices, chicken broth, basil, tomato
paste, bay leaf, and thyme. Add the chicken breasts; press to
submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low
and simmer gently uncovered until the chicken is almost cooked
through, turning the chicken breasts over and stirring the mixture
occasionally, about 25 minutes. Using tongs, transfer the chicken
breasts to a work surface and cool for 5 minutes. Discard the bay
leaf. Add the kidney beans to the pot and simmer until the liquid has
reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the
chicken into bite- size pieces. Return the chicken meat to the stew.
Bring the stew just to a simmer. Season with salt and pepper, to
taste.

Ladle the stew into serving bowls and serve with the bread.

Mozzarella Pillows

Cook Time: 25 min
Level: Easy
Yield: 16 tarts

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.

To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.

Hazelnut Crunch Cake with Mascarpone and Chocolate

Cook Time: 30 min
Level: Intermediate
Yield: 8 servings

Cake:
Ingredients

* 1 box chocolate cake mix

Crunch:

* 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
* 2/3 cup sugar
* 1/3 cup water

Filling:

* 2 (8-ounce) containers mascarpone cheese, room temperature
* 1 cup cream
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract

Topping:

* 1/4 cup bittersweet chocolate chips
* 1 tablespoon sugar
* 1 teaspoon orange zest

Directions
For the cake:

Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according
to package instructions. Divide the batter between the 2 cake pans and
bake according to package instructions. Remove from the oven and let
cool on a wire rack.

For the Crunch:

Place the toasted nuts close together in a single layer on a
parchment-lined baking sheet. Combine the sugar and water in a small
saucepan over medium-high heat. Stir the sugar mixture until
dissolved. Bring to a boil and let cook until the sugar is light
brown, about 8 minutes. Let the bubbles subside then pour the
caramelized sugar over the nuts. Place the baking sheet in the
refrigerator and let the sugar nut mixture cool until hard, about 30
minutes. When the sugar nut mixture is hard and cool, top with another
piece of parchment paper and pound into small pieces, or place the
sugar nut mixture on a cutting board and cut into small pieces. Set
aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a
large mixing bowl. Using an electric mixer whip the cream mixture to
soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the
mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream
crunch mixture. Top with the second layer of cake and continue
frosting the entire cake with the remaining whipped cream crunch
mixture. Sprinkle the top and sides of the cake with the ground
chocolate. Serve.

Biscotti alla Parmigiana

Cook Time: 10 min
Level: Easy
Yield: 26 savory cookies

Ingredients

* 1 cup all-purpose flour
* 1 cup softened unsalted butter
* 1 cup freshly grated Parmesan
* 1 teaspoon chopped fresh rosemary leaves
* Pinch sea salt

Directions

In a bowl of a food processor add flour, butter, Parmesan cheese,
rosemary and salt. Pulse until crumbly, but sticks together when
pressed with fingers. Pour onto a floured pastry board and gather into
a ball. Cover it with plastic wrap and allow dough to rest in
refrigerator for 1 hour.

Preheat oven to 350 degrees F.

Remove dough from the refrigerator and allow it to warm slightly,
about 10 minutes. Place rested dough on a lightly floured pastry board
and roll out to 1/2-inch thickness. Line a baking sheet with a silpat
mat or parchment paper. Using a 2-inch cookie cutter, cut out circles
and place them on the baking sheet, 1-inch apart. Gather dough scraps
into a ball. Roll out leftover dough and cut additional circles.
Continue until all the dough is used. If the dough becomes too soft
and the butter starts to melt, place it back into the refrigerator to
firm up again.

Place in oven and bake 8 to 10 minutes or until golden brown.

Baked Rigatoni with Bechamel Sauce

Cook Time: 30 min
Level: Intermediate
Yield: 6 servings

Ingredients
Bechamel sauce:

* 1 stick unsalted butter (4 ounces)
* 1/2 cup and 2 tablespoons all-purpose flour
* 1 quart whole milk, at room temperature
* Pinch fresh nutmeg
* Sea salt and white pepper
* 1 cup grated fontina
* 1/2 pound thinly sliced prosciutto, julienned
* 1 pound dry rigatoni
* 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.
Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Always stirring, gradually
add the milk and continue to whisk until the sauce is smooth and
creamy. Simmer until it is thick enough to coat the back of a spoon.
This will take approximately 10 minutes. Remove from heat and stir in
nutmeg, 1/2 cup fontina, prosciutto and season with salt and white
pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the
rigatoni and cook for about 5 minutes. Since you will be cooking the
pasta a second time in the oven, you want to make sure the inside is
still hard. Drain in a colander. Return pasta to the pot and pour in
bechamel sauce. Using a wooden spoon, mix well until all the pasta is
coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream
sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot
the top with diced butter and bake in oven for 25 minutes or until
bubbling and the top is golden brown.