Sausage, Brussels Sprouts and Bucatini Pasta

Halve and thinly slice four or five sprouts

Halve and thinly slice one small onion

Chop two or three cloves garlic

Combine above in a bowl

Cook and drain 1/2 lb pasta reserving two cups pasta water

Sauté one lb bulk sausage until browned. Add vegetables and cook four to five minutes. Add one T vinegar and cook for one minute. Add pasta to pan and one cup reserved pasta water. Add additional water as needed. Turn off heat and add two T Mascarpone. 

Serve finished pasta with Parmesan a roll and salad  

Pork meatballs, Bok Choy and rice

Ground pork 10 oz

Rice for two

Radishes three

Baby Bo Choy three

Ginger 1”

Pandora 1/4 cup 

Rice vinegar 1T

BBQ sauce 1/4 cup

Soy glaze 2T

Halve and thin slice radishes   Marinade w vinegar

Peel ginger and small chop

Add ginger and panko to pork Form meatballs

Prepare Bok Choy. Separate stems and leafs

Mix bbq sauce, soy glaze and two T water

Cook rice

Cook meatballs

Add Bok Choy stems

Add sauce

Add Bok Choy leaves

Creamy Tuscan Chicken

Yield: 4 people

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

I do this without the spinach and tomatoes also use half and half instead of whole cream  

Ingredients

• ½ cup all-purpose flour
• 2 teaspoons kosher salt plus more to taste
• 1 teaspoon ground pepper plus more to taste
• 1 ½ pounds thin-sliced boneless skinless chicken breasts about ½ inch thick
• 2 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1 cup less-sodium chicken broth
• ¾ cup heavy cream
• 2 tablespoons chopped fresh basil or 2 teaspoons dried
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• ½ cup grated Parmesan cheese plus more to serve
• 2 cups chopped fresh spinach
• 1 pint cherry or grape tomatoes halved or quartered if large
• 1 pound orzo or cooked hot pasta optional
• ¼ cup chopped fresh parsley

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Directions

• Combine the flour, salt and pepper in a shallow bowl.
• Heat the olive oil in a very large skillet over medium high heat. Dredge the chicken cutlets in the flour mixture and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown, and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
• Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bit stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, oregano and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
• Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan, with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
• Either serve the chicken over the hot pasta, or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.

Fondant potatoes

Fondant Potatoes

SERVES8

PREP TIME:10 minutes

COOKING TIME:16 minutes

INGREDIENTS

• 4 
  medium russet potatoes (about 1 1/2 pounds total)
• 3 cloves 
  garlic
• 4 tablespoons 
  (1/2 stick) unsalted butter
• 1/2 teaspoon 
  kosher salt
• 1/2 teaspoon 
  freshly ground black pepper
• 2 tablespoons 
  canola oil
• 4 sprigs 
  fresh thyme, plus more for garnish
• 3/4 cup 
  low-sodium vegetable or chicken broth

INSTRUCTIONS

1. Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter.
2. Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces.
3. Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth.
5. Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.

Shrimp scampi

Vermicelli. 

Shrimp. I use frozen, best to use large shell on

Butter. 

EVOO. 

Garlic. 

Salt, pepper, red pepper. 

Lemon. 

Parsley. 

Shell the shrimp; reserve the shells; brine the shrimp in 3 T salt, two T sugar and a quart of water for 30 minutes; dry and refrigerate the shrimp. 

Cook the pasta and reserve.  

Add shrimp shells and 1+ cup white wine to small pot. Bring to a boil and simmer for a few minutes. Use a colander, strain and reserve the broth. Discard the shells. 

Over medium + heat, melt one or two T butter and one or two T EVOO to pan. 

Add three (or more 😬) cloves of minced garlic, red pepper flakes and sauté for one + minutes. 

Add stock bring to low boil and add shrimp; poach shrimp covered until just turning pink. Flip shrimp and cook until just opaque. About 5 minutes total. Set shrimp aside reserving broth. Add two more T butter. Add a healthy squeeze of lemon juice and 1 t of corn starch and some parsley. Cook till smooth stirring. 

If needed to make enough sauce for the pasta, add either white wine or chicken stock to reserved stock. Add pasta, shrimps and more parsley to hot stock; warm and then transfer to serving dish. 

Romesco

• 16 oz jar roasted red peppers (12oz dry weight)
• 1/2 cup toasted slivered almonds
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp cayenne pepper

Shakshuka

LAMB SHAKSHUKA

Author: Samantha Ferraro

Recipe type: Breakfast

Cuisine: Israeli

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

Serves: 2-4 servings

 

Samantha says: If there was one reason I would eat an entire loaf of bread, it would be for this shakshuka. The ground lamb and spicy tomato sauce cook down homogeneously together, creating the most luscious ragu. And then you break that yolk of the slowly poached eggs, and it’s all over. Yes, you’ll need more bread to sop up all that delicious sauce. If you can’t find ground lamb, ground beef would work just as deliciously. Tip: Crack the eggs separately into a small bowl instead of directly into the pan, just in case you get a bad egg or bit of shell.

INGREDIENTS

• 1 tsp olive oil
• ½ pound (225g) ground lamb
• 1 shallot, chopped
• 1 red bell pepper, seeds removed and chopped into ¼ inch pieces
• 2 garlic cloves, chopped finely
• 1 fresno or serrano pepper, chopped and seeds removed (optional for less heat). I used Hatch!
• 1 tsp tomato paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp sumac + more for garnish
• ½ tsp Aleppo pepper + more for garnish
• 14.5 ounces (411 g) aka 1 can of whole plum tomatoes
• ½ tsp salt
• 4 whole eggs
• Chopped parsley, for garnish

INSTRUCTIONS

1. In a medium 10 inch (25.4 cm) skillet or cast iron pan, bring to medium high heat
2. and drizzle olive oil and add the ground lamb. Use a wooden spoon or spatula to
3. help break up the ground lamb and cook until thoroughly cooked through. If too
4. much fat develops, carefully pour some out.
5. Next add the chopped onion and bell pepper and continue cooking until they
6. begin to softened, about 3-4 minutes.
7. Add the garlic and fresno and cook for another minute so the garlic can soften
8. and lightly caramelized.
9. Stir in the tomato paste and spices and add in the whole tomatoes, with their
10. juices. Use your hands (and carefully to not splatter tomato juice everywhere),
11. roughly break up the tomatoes as you add them into the pan.
12. Stir everything together, making sure all the spices, lamb and tomatoes are
13. blended well.
14. Use the back of a spoon and make 4 wells into the sauce. Crack 1 egg directly
15. into each well, leaving the yolk exposed and bring temperature down to a
16. constant low simmer. Cook eggs for 5-7 minutes or until desired doneness. You
17. may want to cover the pan with a lid to help cook the tops of the eggs more
18. evenly.
19. Once ready, turn off heat and garnish with freshly chopped parsley and an extra
20. sprinkling of sumac and Aleppo. Serve immediately with lots of crusty bread.