Couscous Cakes

Ingredients:

2 cups cooked couscous, prepared according to package instructions and cooled (I cook entire box and save extra for another meal)
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
Juice of 1/2 of the lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 Tablespoons olive oil (more if pan gets dry)
1/3 cup mild mango chutney (I like Trader Joe's Mango Chutney)

Directions:

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney.

Roasted Root Vegetables

Ingredients:

1/4 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red potatoes (about 1 pound), quartered
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
4-5 springs of fresh chopped rosemary
1/2 teaspoon kosher salt
2 tablespoons freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cover baking sheet with foil and spray with non-stick spray. Place vegetables on baking sheet and add the dried herbs, rosemary, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Place on middle rack in oven and bake for 35 to 40 minutes. Toss once during cook time.

Grilled Salmon with Citrus Salsa

Ingredients:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:
For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Mini Italian Meatloafs with Three Cheese Pasta

Ingredients:

1 1/3 pounds ground sirloin (I use turkey)
1 large egg, beaten
2/3 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmigiano, plus 1/2 cup
1/2 small red bell pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
Salt and pepper
2 tablespoons extra-virgin olive oil
1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta
2 tablespoons butter
2 tablespoon all-purpose flour
2 cups milk
2 cups shredded sharp Cheddar
1/2 cup shredded asiago cheese
1 teaspoon coarse black pepper
1/2 cup Italian bread crumbs
1 tablespoon extra-virgin olive oil
1/2 ketchup
1 tablespoon brown sugar
1 tablespoon mustard

Directions:

Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.

Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Combine ketchup, brown sugar and mustard. Coat loaves with ketchup mixture and arrange on a baking sheet. Roast 18 to 20 minutes (I find that take longer so check doneness by cutting into one of them especially if you use turkey).

When the pasta water boils, salt water and add pasta. Cook until slightly undercooked – pasta will continue to cook when combined with cheese sauce.

Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.

Makes 4 loaves ... I usually double meatloaf recipe.

Mice Truffles

Ingredients:

2/3 cup chocolate chips
2 cup crushed chocolate wafers, divided (I used chocolate graham goldfish - crushed the entire bag and reserved remainder for future use)
1/3 cup sour cream (used light)
Red nonpariels
White sprinkles
Sliced almonds
Black shoestring licorice

Directions:

In microwave melt chocolate chips; stir until smooth. Stir in one cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.

For each mouse, roll about a tablespoon of the chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining crumns to coat. Position nonpareils for eyes and white sprinkles of whiskers. Sliced almonds are ears and licorice piece are tails.

Makes 1 dozen.

Note: Save crumbs and extra chips for quick truffle balls. Follow above directions and role in cocoa, toasted coconut, powdered sugar or other topping of choice.

Beef and Cheese Manicotti

Ingredients:

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Directions:

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Roasted Butternut Squash Salad

Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced (buy it peeled and chopped from Trader Joe's to make this easier)
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
2 sliced shallots
4 ounces baby arugula, washed and spun dry
1/2 cup candied walnuts
3/4 cup freshly grated Parmesan
Pear Vinegarette (from Straub's or Trader Joe's)

Directions:

Preheat the oven to 400 degrees F.

Place the butternut squash and shallots on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.


Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Easy Pumpkin Chili

Ingredients:


1 bag frozen fire roasted peppers/onions (Trader Joe's)
1/2 frozen fire roasted corn (Trader Joe's)
2 cloves garlic, finely chopped
1 pound lean ground beef (or turkey)
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder (or more to taste)
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can chili beans

Directions:

Brown meat in large pot and pour off any excess oil. Add frozen peppers/onions and corn. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. Garish with cilantro, shreaded cheese and sour cream if desired.

Jen W's Chocolate Chip Meringue Cookies

Ingredients:

2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
1/4 chopped toashted pecans or walnuts(optional)

Preheat oven to 300°F.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.

Sweet Potato-Stuffed Kreplach

Makes about 24 kreplach

Filling:

•1 lb. sweet potatoes
•1 large onion, sliced
•1 tablespoon olive oil
•2 tablespoons butter
•Salt and pepper to taste
•1 1/2 teaspoons ground coriander

Dough:

•2 cups flour
•2 eggs, beaten
•2 tablespoons water
•1 beaten egg for sealing kreplach

Make the filling:

Microwave potatoes until tender.

While sweet potatoes are cooking, heat oil in a medium skillet over a medium-low flame. Add onions and cook, stirring regularly, until they are lightly golden, about 12 minutes. Remove from heat.

When potatoes are cool, peel them. Place them in a medium mixing bowl and mash them with a hand masher. Add onions, butter, salt, pepper and coriander and mix well. Set aside. (Or cover and refrigerate if making ahead.)

Make the dough:

Place flour on a large wooden board or in a large mixing bowl. Make a well in the flour and add beaten eggs and water. Gradually work the flour into the liquid, using first a fork and then your hands, until it is fully combined. Place the dough on a floured surface and knead until it is smooth and elastic, at least 5 minutes.

Divide the dough into 2 portions. Roll each out into a square no more than 1/8-inch thick. With a sharp knife or pizza cutter, cut the dough into 2 1/2-inch squares. Roll each square out a bit thinner before filling it.

Make the kreplach:

Set out a small bowl filled with one beaten egg. Place one teaspoon of filling in the center of a dough square. Dab your finger in the egg and then around the inner edges of the dough. Fold the dough over to form a triangle. Pinch dampened edges together and seal by pressing along edges with fork tines. Repeat with remaining kreplach. You will have some filling left over. (Kreplach can be frozen uncooked.)

Drop kreplach in a large pot of boiling salted water. Cook, stirring occasionally, until tender, between 20-25 minutes. Remove from pot, drain, and garnish with chopped chives or float in soup.

Grilled Salmon with Citrus Salsa Verde

Ingredients:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Watermelon Salad

Watermelon Salsa, Serves 12 ½ cup servings
Delicious with grilled chicken, fish, pork or as a salad

4 cups seedless watermelon
1 cup chopped seedless cucumber
½ c. chopped scallions, green & white parts
½ large yellow pepper, chopped into small pieces
1 large jalapeno pepper, with seeds removed, chopped fine
1 ½ T fresh cilantro, chopped
1 ½ T minced fresh mint leaves
1 teas. Sugar
1 T olive oil
2 T fresh lime juice

Toss all ingredients in bowl & serve. If preparing in advance, toss all vegetables but reserve olive oil, sugar and line juice until ready to serve and add at the last minute.

Contributed by Judy Malpiedi

Deconstucted Guacamole Salad

Ingredients:

4 ripe tomatoes - the best you can get, cut into chunks
2 ripe avocadoes - chopped
1/2 red onion thinnly sliced
3 tablespoons fresh chopped cilantro (or more to taste)
Juice of 3 limes
Olive Oil
Kosher Salt
Course ground pepper

Directions:

Combine first 4 ingredients. Squeeze juice of three limes over ingredients. Salt and pepper to taste. Garnish with lime wedges.

Sagaponack Corn Pudding

Ingredients:

1/2 stick unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese (I use light)
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top (this is a white cheese ... not the orange super sharp cheese)

Directions:

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Tequila Lime Chicken

Ingredients:

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Flip breast once or twice.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Slice and serve hot or at room temperature

Confetti Couscous

Ingredients:

1 box plain couscous
1 bottle Garlic Expressions Marinade (available at Dierberg's)
1/2 cup chopped yellow, red, orange peppers
3 tablespoons chopped green onions (or to taste)
ground pepper to taste
Chopped basil to garnish

Dump dry couscous in bowl. Dump bottle of Garlic Expressions over couscous. Cover and refrigerate overnight, stirring a few times when you remember. Next day stir in peppers and season with ground pepper. Garnish with chopped basil before serving.

Contributed by Granny.

Brown Sugar Bourbon Peach Sauce

Ingredients:

3 to 4Tbs. bourbon
3 Tbs. dark brown sugar
1Tbs. butter
1Tbs. lemon juice
1 tsp. vanilla
Pinch of salt
2 large or 3 small peaches,peeled,pitted and sliced

Ingredients:

Combine all ingredients except peaches in a medium pan over medium-low heat. Stir until brown sugar dissolves. Add peaches and simmer. Serve over vanilla ice cream or frozen yogurt.

Pasta Ponza

Ingredients:

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh basil

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

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 and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped basil and serve immediately.

Coconut Rice

1 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped yellow bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock
1/2 cup coconut milk (I use Light Coconut Milk - available at Trader Joe's)
1/2 cup sweetened cream of coconut (this is in the baking aisle at your large grocer)
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted coconut

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.

Remove from the heat and let sit 10 minutes. Fluff with a fork, sprinkle with mint and toasted coconut.

Note: I always toast extra coconut and store in air tight container. Sprinkle extra on mango sorbet for dessert with this meal.

Grilled Chicken and Pineapple Skewers with Mango Salsa

Ingredients:

2 packages Trader Joe's asado marinated chicken breasts, cut into cubes
1 fresh pineapple (I buy cored and sliced from Trader Joe's)
1 red pepper
12 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

Directions:

Heat grill. Skewer chicken, pineable and red peppers. I use 4 inch chicken cubes per skewer with a few pieces of pineable and pepper each. Grill. Serve with salsa over Coconut Rice.


Mango Salsa:

1 ripe mango, peeled, seeded, and diced (I get it at Trader Joe's already peeled and sliced)
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
1/3 cup rice wine vinegar
1 tablespoon Roses lime juice
1 tablespoon honey
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped mint leaves
1/8 teaspoon salt

Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.

Grilled Plantains with Spicy Brown Sugar Glaze

Ingredients:

4 very ripe plantains (as ripe as you can find), peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
1/4 teaspoon red pepper
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Directions:

Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.

Pesto Cheese Ball

1 8 oz. Cream cheese ½ C. butter softened
½ teas. Powdered garlic ¼ - ½ C. Pesto
½ small onion chopped fine ½ C. Pinenuts
½ C. Sun dried tomatoes

Mix cream cheese, butter, garlic power & onions. Line bowl with plastic wrap, layer cheese mixture, pesto, sundried tomatoes, another layer of cheese, & pesto, top with cheese mixture. Form ball so cheese covers all. Toast pinenuts. Chill ball and roll in pine nuts before serving.

If you make your own pesto in the summer and freeze, try freezing about ¼ inch in small containers, as an 8 oz. Sour cream container. This makes a nice hard disk to use in the cheese ball, making it easier to get the pesto and tomatoes covered with the cheese.

NOTE: I typically use a spatula to coat the inside of the bowl (which is lined with plastic wrap) so that the exterior of the ball is covered in cheese. If you reserve a small amount of the cheese, just before serving you can use it to cover up any spots that are missing cheese.

Contributed by Judy (Werner) Malpiedi

Mediterranean Salad

Ingredients:

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

Directions:

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Nana's Cucumber Salad

Directions:



Make the day before serving

Peel as many cucumbers as you think you need.

Slice thinly, I use a mandolin, the food processor mushes them up.
Onion, as much as you like, sliced the same thickness as the cucumbers.

Layer in a container with narrow sides and tight fitting lid.

Mix together:

equal parts of herb, cider or white wine vinegar

sugar, (enough to cover about half way up cucumber and onions) stir to dissolve as much sugar as possible, it won't all dissolve, don't worry about it..the moisture in the cukes will dissolve the remaining sugar crystals.

Pour sugar and vinegar mixture over cukes and onion, put on the lid and place in the refrigerator, shake or turn upside down to distribute the dressing when ever you think about it.

Enjoy.

Penne with Sun Dried Tomato Pesto

Ingredients:

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (taste the oil the tomatoes are in first, if you don't like it drain them and substitute your own oil for a better flavor)
3 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (or more to taste)

Directions:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, red pepper, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Garnish with additional Parmesan shavings and basil.

Watermelon Salad with Mint Leaves

Ingredients:

1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar (I used Rasberry Balsalmic from Vom Fass in Maplewood)
Salt and pepper
1/3 cup extra-virgin olive oil (mixed in a bit of Hazelnut Oil from Vom Fass)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions:

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Note: You can cut watermelon the day before, but if you do then drain it before you dress it so the dressing is not watered down.

Herb Garlic Mashed Potatoes

Ingredients:

4 pounds russet Yukon Gold potatoes, peeled and chunked (about 5 large potatoes)
Kosher salt and pepper
1/2 cup milk
1 tablespoon melted butter
4 ounces, 1/2 cup garlic and herb cheese (recommended: Reduced Fat Boursin)
1/2 non-fat Greek yogurt

Directions:

Cover potatoes with cold water. Add tablespoon of kosher salt. Boil until fork tender. Meanwhile, heat milk and butter in sauce pan. When potatoes are done strain and return to pot. Add hot milk and butter mixture to potatoes and mash. Add Boursin and yogurt. Mash some more. Salt and pepper to taste. Keep covered until ready to serve adding additional hot milk to maintain desired consistency.

Spicy Creamed Spinach

Ingredients:

2 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 teaspoon red chili flakes
1 3/4 cups half and half
1 cup shredded Parmesan
1 teaspoon fresh ground nutmeg
1/2 cup reduced fat sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions

Directions:

Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the half and half, Parmesan, and nutmeg. Heat until the half and half is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

(Note: Can be made day before and refrigerated. Add additional cooking time.)

Blueberry Cheesecake with Lemon Curd

Ingredients

1 reduced-fat graham cracker crust (you could make this from scratch ... but why?)
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Lemon Curd (store bought ... sorry Nana)

Directions

1.Preheat oven to 350 degrees F.

2.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

3.Bake for 30 to 35 minutes, or until firm. (Takes longer if you use frozen blueberries). Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

4.Top with warmed lemon curd.

Fiesta Salad with Cilantro Dressing

Salad:

½ cup canned black beans, drained
½ cup red onion
2 cups thinly sliced iceberg lettuce (I used 4 cups and added some romaine)
1 ½ cups seeded & chopped tomatoes
1 cup roaste corn kernels, (Trader Joe's frozen food aisle)
½ cup red bell pepper, chopped
1 cup shredded Monterey Jack Cheese
1 ripe avocado, sliced small
4 slices cooked bacon, crumbled (optional)
1/4 cup pinenuts

Dressing:

3 – 5 fresh jalapeno peppers, halved and seeded
¼ cup white wine vinegar
4 cloves garlic
Juice of 1 lemon
1 t. salt
2/3 cup olive oil
½ cup fresh cilantro, packed tightly

Dressing: Place jalapeno peppers, vinegar, garlic, lemon juice and salt in a blender. Blend until combined. While blending, add a slow stream of olive oil until emulsified. Blend in cilantro. Refrigerate until ready to use.

Salad: Combine all salad ingredients. Toss with dressing and serve immediately.

Contributed by Judy M.

Grilled Flank Steak & Portabella Fajitas with Chimichurri

Ingredients:

For the chimichurri marinade:

1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
Fresh squeezed juice from one lemon and 1 lime
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
5 portabella mushroom caps
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows

Directions:

To make the chimichurri: In a food processor, add parsley, cilantro, garlic, juice of lemon and lime, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Marinate overnight.

Preheat grill to medium-high.

Remove steak from marinade and discard marinade. Brush mushroom caps with marinade. Season both with salt and pepper. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Grill mushrooms. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

Meanwhile, warm tortillas on the grill. Slice the steak and mushrooms on the bias into thin slices. To serve, place meat and/or mushrooms on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.

Drunken Peppers:


2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer

In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.

Polvorones de Canela (Cinnamon Cookies)

Ingredients:

1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons ground cinnamon

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Cover cookie sheet with parchment.

2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Refrigerate for 1 hour. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.

3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Let cookies cool for about 5 minutes and then roll again in powdered sugar and cinnamon mixture. Cool cookies on wire racks.

Chicken Spedini

Ingredients:

2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive

Directions:

Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.

Combine bread crumbs, cheese, salt, pepper and garlic powder.

Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.

Bake at 350 for 30 to 35 minutes or until golden brown and tender.

(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)

Contributed by Ben V.

Roasted Vegetable Pasta Primavera

Ingredients:

3 carrots, peeled and cut into thin strips (I bought these pre-cut)
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
10 garlic cloves
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Fresh basil

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables (except tomatoes) with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and shredded basil and serve immediately.


Adapted from Giada De Laurentiis

Noci Croccante (Hazelnut Crunch)

Ingredients:

1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Directions:

Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.

Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.

Giada De Laurentiis

Chill Frozen Yogurt

Ingredients:

Wagon
Cash
Family
(And ride home if it rains)

Directions:

1. Load kids in wagon.
2. Walk down the block to your favorite (albeit slightly overpriced) yogurt shop.
3. Make yourself a no-fat, no-fun bowl.
4. Sweep in and eat your kids full-fat, full-fun discards while ignoring calorie count.
5. Get a ride home when it starts raining ... like you told your husband it would.

Easy Grill With Mixed Greens

Ingredients:

Steaks
Kosher Salt/Pepper
Red Pepper/Orange Pepper
2 Portabella Mushroom Caps

Mixed Greens
Anything else in vegetable drawer - that still remains identifiable
Olive Oil/Balsamic/Lemon Juice
Shaved Parmesan or any other cheese in fridge - that still remains identifiable

Directions:

1. Light grill.
2. Season steaks.
3. Quarter peppers.
4. Toss pepper quarters and mushrooms with olive oil, salt, pepper.
5. Find someone that has not just run a marathon to grill all of above.
6. Toss salad with olive oil, vinegar, lemon juice and cheese.
7. Toast. Eat. Enjoy.

Grilled Fish Skewers with Lemony Chikpea Puree

Ingredients:

5 garlic cloves, chopped
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp kosher salt
2-3 pinches cayenne pepper
4 tbsp olive oil
2 tbsp fresh lemon juice
lemon zest of one lemon
2 tbsp cilantro, chopped
1 1/2 lb firm-fleshed white fish (sword, shark, halibut)
3-4 green or red bell peppers, seeded and cut into 1-2 inch pieces

Directions:

Combine all ingredients but fish and peppers in large non-reactive bowl. Add the fish to bowl and toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or overnight.

Thread fish and peppers on presoaked wooden skewers.

Grill for 2-3 minutes each side or until the fish is tneder and lightly browned.

Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.

Spread puree on large platter. Garnish with a drizzle of olive oil, sprinkle of feta cheese and the parsley. Arrange skewers and lemon wedges over puree and serve.

Greek Caponata

Ingredients:

1 (14.5-ounce) can fire roasted diced tomatoes (I use Muir Gold)
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (seeded)
1 red onion, peeled and cut into 1-inch wedges (or mini-red onions are even prettier)
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
2 handfuls pitted kalamata olives
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 feta cheese
4 to 6 slices grilled sourdough bread, optional for main dish

Directions:

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Remove from oven and sprinkle with feta cheese.

Brush bread with olive oil and rub with garlic. Grill.

Serve alone as a side, or with grilled sourdough bread for a main dish.

Beggar's Purse Baklava

Ingredients:

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Directions:

Preheat the oven to 350 degrees F.

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor and very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces. A pizza cutter works well.)

Gently press each cut piece of phyllo into mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin.

Repeat process with 6 more sheets.

Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Good with small scoop of icecream.

Stuffed Dates

Ingredients:

10/15 Medjool Dates, Pitted/Halved (available at Trader Joe's)
1/2 cup brandy (or enough to cover dates in bowl)
Goat Cheese
10/15 whole almonds (look for Marcona)
Pappadew Peppers, sliced (available at Kitchen Conservatory)
Plain Bread Crumbs

Directions:

Preheat over to 350 degrees.

Soak pitted/halved dates in brandy for 15 minutes or so. Remove from lidquid and stuff with almond and goat cheese. Top with slice of Pappadew Pepper and sprinkle of bread crumbs. Place on parchment lined cookie sheet and bake 10-15 minutes or until toasted. Serve warm or at room temperature.

Adapted from Kirk's Traveling Kitchen recipe

Momofuku's Crack Pie

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each). Second pie freezes well for another occassion.

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust:

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust:

Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling:

1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Chicken with Forty Cloves of Garlic

Ingredients:

3 whole heads garlic, about 40 cloves (I use pre-peeled)
2 (3 1/2-pound) chickens, cut into eighths (I use pre-cut breasts and thighs)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (I used Madiera - brandy would work too)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (make sure it's fresh)
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions:

Preheat oven to 350.

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and bake in over for 30 minutes or until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac (or your substitute) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.


*** I double the sauce, pour half over the chicken and serve the other half on the side.

Macaroons

Ingredients:

5 egg whites
1 1/4 cups of sugar
2 lbs. sweetened coconut
1/2 tablespoon of vanilla extract
Pinch of salt

Directions:

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

Place egg whites, salt, sugar and vanilla in the bowl of your electric mixer. Mix well for 1 minute, add coconut, mix until blended. Keeping your hands wet, form into golf ball-size mounds (or haystacks), pinching slightly so the macaroon holds.

Bake at 350 degrees, until the outside is golden brown -- about 20-25 minutes

Variations:

Chocolate dipped macaroons: Melt bittersweet, milk or semi-sweet chocolate over a double boiler. Dip the bottom of cooled macaroons and place on parchment-lined tray. Let cool and allow chocolate to harden.

To make nests: Just push down the center of the haystacks to form a nest. Bake at 350degrees until golden. After nests are cooled, you can fill them with little candy-coated chocolate eggs, lemon curd, raspberry jam or whatever you fancy. When using jam or curd, just melt to pouring consistency in the microwave and fill center of the cookie.

Almond joy macaroons: Follow directions for basic macaroon (for half of the above batch, add 1 t almond extract and 1/2 cup lightly toasted slivered almonds). Bake, cool, and drizzle with melted chocolate.

Macaroon thumbprints: Follow directions for basic macaroons. Once they are formed, press your thumb into the center to form a well where you will put lemon curd, raspberry and apricot preserves.

Grilled Lamb Skewers with Chickpea Puree and Mache

Ingredients:

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, cut into 1 inch cubes
1 bunch mache (sold in bags at Trader Joe's)
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows

Directions:

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb cubes dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least overnight in refrigerator.

Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade, skewer and grill. (Adjust the time accordingly for other degrees of doneness.)

Meanwhile, toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress salad (just before serving) with about 3 tablespoons of the vinaigrette. Place the lamb skewers onto a serving board. To serve, spread the Lemony Chickpea Puree on the platter, arrange skewers on top of puree and scatter some greens on top. Serve additional puree and mache alongside.


Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Garnish with a drizzle of olive oil and the parsley.

Adapted from Tyler Florence recipe

Chocolate Bread Pudding with Rum Sauce So Good It Could Kill You

The day before:

RUM SAUCE:

Scald:
½ C. half and half

Mix:
3 large egg yolks
5T sugar

Slowly beat in scalded half and half, don’t cook the eggs.
Add to sauce pan, (spray it first with Pam, the custard is easier to pour)

Add:
½ C half and half and cook over low heat, stirring constantly until mixture coats the back of a spoon.
Stir in:
2 T dark rum, or any other spirits, I think Sabra is divine, but you could use vanilla, just not as much
Pour into a serving dish; cover the top of the custard with plastic wrap.
Tear into bite size pieces enough croissants to make 5 Cups, let them sit on a cookie sheet to get stale.

Two hours before serving:
Combine in a pan large enough to hold the croissant pieces to be mixed with the sauce:

½ C. sugar
2 T unsweetened cocoa
Stir in
1 C chocolate milk 1 C heavy cream
6 oz semisweet chocolate squares 3 T butter

Cook over low heat, stirring constantly, until chocolate is melted
Add a tablespoon of the hot mixture at a time while beating constantly to
3 Large eggs lightly beaten until you have about ½ C and you are sure the eggs aren’t going to cook when you add the egg mixture to the saucepan. Add the egg mixture to the sauce pan and stir well

Add:
¼ C of rum, or what ever spirits you added to the custard sauce
Toss with:

Croissants

Mix well and let sit 30 minutes, stirring every so often from the bottom up
Heat oven to 350 degrees, Boil a teakettle full of water, and turn off water.
Place mixture in a well greased 2 quart casserole and place in a roasting pan and place it in the oven. Pour the hot water into the roasting pan to ½ way up the casserole. Bake 30 minutes, or until the blade of a knife inserted into the center is clean when removed. Serve with Rum Sauce to rave reviews.

Contributed by Becky

Chicken and Dumplings

The day before serving:

In a huge pot combine:

WHOLE CHICKEN (cut up) 3-4 POUNDS
CHICKEN BROTH TO COVER
2-3 CARROTS
1 ONION CUT IN QUARTERS
2-3 RIBS CELERY

Bring to a boil and turn to simmer and cook until done. Remove chicken from broth. Strain and save the broth. Place it in the fridge to cool and remove grease from top when solid. Remove meat from the bones and cut in bite size pieces and refrigerate.

To serve:

Return chicken pieces and broth to pot bring to boil. Turn to simmer.
While the mixture is cooking make dumplings.

Mix together:

2 C. flour
1 T. baking powder
½ t. salt

Start stirring in milk, about 3/4 C and mix well, keep adding milk until the dough holds together and is stiff enough to roll out. Heavily flour the work surface and rolling pin. Place dough on floured surface and turn one or two times to cover dough with flour before rolling. You may have to add more flour to keep dough from sticking. Roll to ¼” thickness and cut in 2” X 2” squares. Do not brush off the flour before you add the squares to the boiling liquid as it will thicken the broth. The dumplings will change shape as they cook. Cook them for about 20 minutes. Add sliced carrots and peas, as much as you like of each.

Contributed by Becky

Chicken and Morels

Ingredients:

1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup unsalted butter
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup half and half
2 tablespoons freshly squeezed lemon juice

Directions:

Preheat the oven to 375 degrees F.

Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.

Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

Add the rest of the butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, half and half, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Adapted from Ina Garten recipe.

Beer Bread

Trader Joe's Beer Bread Mix
2 12 oz. beers

Open box. Dump mix into bowl. Add one beer. Stir. Bake in oven as directed.

Drink other beer while you wait.

For appetizer, slice and serve with sliced cheese and green apples.

Rosemary Grilled Lamb Chops

Ingredients:

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Directions:

In a food processor fitted with a metal blade (I use a Cuisinart Mini Chop - my favorite kitchen gadget) add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Or get someone else to grill them outside. Even easier.

Irish Cheddar and Stout Fondue

Ingredients:

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small Brussels sprouts

1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Steam all vegetables until tender, about 15 minutes. I used a bamboo steamer.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer sauce to fondue bowl. Place bowl in center of platter with vegetables. Or, arrange vegetable in casserole dish and pour cheese sauce over, reserving any left over sauce in gravy boat to be passed at table.

Or do what I did. Grab a spoon and eat the cheese sauce out of the pot while standing at the stove. Yum.

Herb Roasted Turkey Breast

Ingredients:

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 teaspoon grainy mustard
1 tablespoon chopped fresh rosemary leaves, plus 3 sprigs
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 large lemon, quartered
1 cup dry white wine

Directions:

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear 3/4 of the paste directly on the meat. Season outside of bird with salt and pepper. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. Tuck lemon quarters and rosemary sprigs under bird.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Note: The instant read thermometer is the best purchase you will ever make. I use an oven proof model that can be inserted in the meat throughout cooking. Mine has an ovenproof wire that runs to a digital read out box that sits outside the oven and beeps when the desired internal temperature is reached. You'll never overcook your turkey again with this gadget.

Sauteed Green Beans with Garlic

Ingredients:

1 1/2 pounds French string beans (haricots verts), both ends removed
Kosher salt
1 tablespoon good olive oil
1 tablespoon butter
2 to 3 garlic cloves, sliced
Freshly ground black pepper

Directions:

Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Heat olive oil and butter in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

Note: Clipping the beans is the worst part - other wise this could not be easier. Don't skip the blanching part. It keeps the beans a pretty green color.

Cherry Angel Food Cake

I am embarrassed to tell you how easy this is ...

Ingredients:

Angel Food Cake Mix
1 Can Light Cherry Pie Filling

Drizzle Icing:

3/4 Cup Powdered Sugar
Water
1/2 Teaspoon Coconut Extract
Red Food Coloring

Combine angel food cake mix and one can of light cherry pie filing in large bowl. Don't over mix. Don't add anything else and don't grease your bundt pan. Cook as directed on box.

Drizzle Icing: Add powdered sugar to medium-sized bowl. Add extract and enough water to moisten. Use electric mixer to blend smooth. Adjust consistency by adding more sugar or water. Add food coloring to make it pretty pink.

Drizzle cooled cake with icing.

Told you it was easy.

Short Ribs Braised in Red Wine

Ingredients:

3 Bottles Dry Red Wine, Reduced by Half
8 Whole Beef Short Ribs cut into 3” pieces (I ask my butcher to debone)
1 Cup Flour for Dredging
Salt & Fresh Black Pepper As Needed for Dredging
1/4 Cup Vegetable Oil
10 Garlic Cloves
8 Shallots, Peeled/Halved
2 Celery Stalks, Cut in 1” Pieces
2 Carrots, Peeled/Cut in 1” Pieces

Sachet: 6 Sprigs Parsley, 2 Thyme Sprigs, 2 Bay Leaves
2 Tablespooks Tomato Paste
2 Quarts Beef Stock
Kosher Salt & Fresh Black Pepper To Taste

Directions:

Preheat oven to 350°.

Dredge heavily seasoned (with salt & pepper) short ribs in flour. Brown in heavy bottomed braising pan, using vegetable oil. When thoroughly brown, transfer to plate, discard ½ oil and cook vegetables until brown, 10-15 minutes. Add tomato paste, cook 5 minutes longer. Add reduced red wine and stock. Bring to a boil and add short ribs, making sure they’re about 3/4 covered with braising liquid. Bake 2 ½ hours or until knife tender. Remove short ribs and strain sauce, pressing on solids to extract. Let sit 15-20 minutes, then degrease using ladle (or stale bread). In small sauce pan, reduce by 1/3 (or until it has a sauce-like consistency, there should be a little less than 4 cups) and season to taste with salt and pepper. Strain and serve over short ribs and mashed potatoes or polenta. There will be excess sauce.

Note: I braise short ribs, reduce wine and make braising liquid the night before. The next day I skim fat from braising liquid and add liquid to braising pan with short ribs. If you take directly from refrigerator, you will need to increase cooking time. They are done when they are fork tender and falling apart.

Steamed Halibut With Boursin Cheese Sauce

Ingredients:

Halibut or other Meaty, Whitefish 8/ 3oz. pieces
Boursin Dressing Makes 2+ Cups (will keep for 10days-2weeks)
Lemon Juice, Fresh ½ Cup (appx. 2 lemons)
Parmesan, Grated 1/3 Cup
Extra Virgin Olive Oil 1/4 Cup
Garlic, Minced 1 Clove
Boursin Cheese (any type) 1-5oz round (I use light)
Sour Cream 1/3 Cup (I use light)
Kosher Salt to taste
Fresh Black Pepper to taste

Directions:

Combine ingredients for Boursin dressing, except olive oil, in blender or food processor. While blade is running add oil in steady stream, season to taste.
In bamboo steamer or veggie steamer lined with lettuce leaves steam fish, seasoned with a sprinkle of salt, until opaque 5-10 minutes (may take longer depending on thickness). Drizzle with Boursin dressing.

Parmesan Encrusted Mashed Potatoes

Ingredients:

3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
2 Tablespoons plain bread crumbs
Directions:

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Return to pot and mash. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, salt and fresh ground pepper and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes - longer if refrigerated.

Blue Cheese Crackers

Ingredients

• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature (don't cheap out on this, the quality of the cheese makes the recipe)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt (make sure it is kosher, not table salt or they will be WAY to salty)
• 1 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. (I use a stand mixer, but I think this could easily be done with a hand mixer.)

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. (Just like you are making cut and slice sugar cookies). Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (The dough also freezes well. I always have a roll in my freezer.)

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (not necessary, but makes clean up even easier). I find that “sawing” the slices with a serrated knife helps the dough keep its shape. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. (For a heartier appetizer, I serve with sliced summer sausage and grapes.)

Chicken Parmigiano

Ingredients:
Serves 4
1 pound thin chicken breasts or veal cutlets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 onion minced
1 – 1 lb. 4 oz. can fire-roasted chopped tomatoes (Muir Gold) (2 ½ cups)
1 ¼ teaspoon salt
¼ teaspoon pepper
1 8 oz. Can tomato sauce
¼ teaspoon dried thyme
1 egg (or Egg Beaters)
¼ cup bread crumbs (or panko crumbs)
½ cup Parmesan cheese
½ pound mozzarella cheese

For Sauce:
Sauté olive oil, garlic & onion until golden. Add tomatoes, salt & pepper; simmer uncovered 10 minutes. Add tomato sauce, thyme; simmer uncovered for 20 minutes.

For chicken (or veal if using veal):
Beat egg well with a fork. In a shallow bowl, combine crumbs, Parmesan cheese. Dip veal or chicken in egg, then crumbs; sauté 3 pieces in olive oil, turning once. Put all pieces in 12” x 8” x 2” glass dish. Heat oven to 350 degrees. Thinly slice mozzarella. Pour 2/3 of tomato mix on chicken or veal, then place cheese on sauce. Spoon on rest of tomato mix. Then sprinkle with Parmesan cheese.

Can be assembled a day ahead and placed in refrigerator. If you take cold from fridge allow extra time to cook.

Contributed by Judy M.

Roasted Brocolli with Dried Cranberries and Parmesan

Ingredients:

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons sunflower seeds, toasted
1/4 cup dried cranberries
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions:

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, cranberries, sunflower seeds, Parmesan, and basil.

Serve hot.

Roast with Red Wine/Dijon Gravy

Ingredients:

1 top round beef roast (about 5 lbs)
10-12 cloves garlic, peeled
Coarse salt
Seasoned pepper
2 cans (14 oz. each) reduced-sodium beef broth (divided)
1 cup dry red wine
2 tablespoons Dijon mustard
3 tablespoons cornstarch, dissovled in 1/4 cup water

Preheast oven to 350.

Using a sharp knife, make 10-12 deep slits in roast; place 1 clove garlic in each slit. Generously season roast with salt and seasoned pepper. Place roast on rack in shallow roasting pan; add 1 cup of the broth.

Roast in over until internal temperature is 145 degrees, about 2-2 1/2 hours. Place roast on cutting board; reserve pan drippings. Let roast stand 15 minutes before thinly slicing across the grain.

Place reserved pan with drippings over medium heat. in 4-cup measure, whisk together remaining broth, wine, and mustard. Add to pan; stir to scrape browned bits from bottom of pan. Bring to a boil over medium heat. Whisk in cornstarch mixture; cook stirring constantly until thickened, about 2 to 3 minutes.

Adjust seasonings and serve with roast.