​Adapted from a recipe by: Jacques Pepin

This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.

 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 

1. Process the first four ingredients in a food processor.
2. Add the oil slowly to make a light mayonnaise. 
3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
   Refrigerate up to 5 days. It will thicken in refrigerator.

 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

1. Heat the oven to 375 degrees. 
2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Shrimp/Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper 
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard 
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly. 
3. Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill. 
4. Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
5. Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets. 

This is an easy and delicious Instant Pot recipe. My favorite Instant Pot recipes are from Urvashi Pitre. Here website is twosleevers.com. Go there and you will find many more great recipes.

4-6 servings
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
 

1. Turn your Instant Pot or Pressure cooker onto Sauté.
2. While it heats, coat the chicken with the cumin, chile, and salt.
3. Pour the oil into the pressure cooker once it is hot, add the coated chicken pieces.
4. You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
5. Add everything else into the pressure cooker and close.
6. Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
7. Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.

​4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. 
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 

1. Place the chicken parts into a large stock pot. Add vegetables, herbs, and salt and pepper and cover with 12 cups cold water. 
2. Bring the water to a boil and immediately reduce heat to maintain a simmer. Simmer, uncovered 1 ½ to 3 hours, occasionally skimming off the foam that comes to the surface.  The longer you simmer, the more concentrated the flavor. 
3. Strain the stock into a large pot or bowl. Use right away or let the stock come to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, once cooked remove the meat and save to make salad or add to prepared soup.


Store Bought Stock-Better Than Bullion Chicken Base
         To add more flavor to a store bought stock add bay leaf, thyme, fresh parsley to the soup you are preparing. 

Stock after 12 hours in refrigerator

Chicken Soup with Matzo Balls served in my Grandmother's soup bowl. A bowl of memory delight!

Serves 4-6

8 cups of chicken stock (see Liz's recipe for Homemade Chicken Stock)
**directions for using store bought stock include in instructions. I like "Better Than Bullion" chicken base
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
2-3 cups cooked, chicken-shredded
2 tablespoons minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish
Kosher salt and freshly ground black pepper

1. Using an 8 quart soup pot, combine the stock, carrots, onions, and celery. Bring to a boil and then immediately lower the heat so the soup is bubbling gently. Cook for 20 minutes or until carrots are soft.

        **If using a store bought stock, heat the soup pot over medium heat with 2 tablespoons of butter and      add the carrots, onions, celery, and one bayleaf and 1tsp fresh thyme or 1/2 tsp dried. Cook for 5 minutes to release the aromatics from the vegetables and herbs. Then add the store bought stock and simmer for 20 minutes.

1. Add the shredded chicken and fresh herbs and continue to cook for 5 minutes to heat the chicken  and to release the aromatics from the herbs.
2. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze.

  
For chicken vegetable soup add:

• 1 cup broccoli or cauliflower florets-add 10 minutes before the soup is done cooking.
• 1 cup frozen peas-add with shredded chicken
• 1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup- add with shredded chicken

For chicken soup w/matzo balls:

• Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:

• Cook 4-6 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Alternatively, add uncooked egg noodles to the cooked soup and cook until the noodles are tender, 5-8 minutes.

Serves 4-6
 
*6 oz Andouille sausage, diced
2 Tbs olive oil
2 Tbs unsalted butter 1 medium onion, diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
2 large garlic cloves, minced
2 bay leaves
1 tsp dried thyme, 2 tsp fresh
2 small red potatoes cut into 1-inch dice
6 cups chicken stock
2 cups whole milk
½ lb corn kernels, fresh or frozen
1 cup cherry tomatoes, cut in half
3 Tbs flat leafed parsley, chopped
Salt & pepper to taste

1. Heat a heavy bottomed soup pot with olive oil over medium heat. Add the Andouille and cook until browned. Remove the sausage to a paper towel.

2. Lower the heat to medium-low and add the butter to the pot with the onions, celery, garlic, and bay leaves. Cook until the onions and celery are soft, about 5 minutes.
 
3. Add the thyme, potatoes, and the chicken stock and bring to a simmer. Cook until the potatoes are soft, about 10 minutes. and remove the bay leaves. 

4. If you like a thickened the soup, remove 2 cups of the soup with vegetables and puree using a blender or food processor. Add this back to the soup. Or, you can use an immersion blender to partially puree the vegetables in the pot.

5. Bring the soup back to a simmer and add the milk, sausage, corn, tomatoes and parsley. Simmer gently for an additional 10 minutes. Season with salt and pepper to taste.
​
6. Serve hot or let the soup cool to room temperature and refrigerate up to 3 days or freeze.
  
*if you would rather use bacon, use 1/3 pound thick-cut, smoked bacon  

Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 

1. Steam or boil broccoli until soft, about 10-15 minutes.
   
2. Drain the broccoli well and place it in a large mixing bowl.
3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
4. Season with salt and pepper to taste. Serve hot. 

Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.

Serves 4
 
Give your chicken a major flavor boost by stuffing pieces of Parmigiano Reggiano into the meat before searing. While the chicken is cooking, prepare this quick, flavorful tomato sauce with fresh, sweet cherry tomatoes and slowly sauteed garlic. Finish it off with a handful of fresh basil and a swirl of creamy butter and you will be in heaven!
 
 
4 boneless chicken breasts (about ⅓ pound each)
2 ounces Parmigiano Reggiano cheese
4 tablespoons olive oil
2 pints cherry tomatoes, sliced in half from top to bottom. 
10 thinly sliced garlic cloves
½ cup thinly sliced basil leaves
1 pinch crushed red pepper
4 tablespoons cold unsalted butter
Kosher salt 
Pepper, freshly ground

1. Preheat oven to 375 degrees. Cover a baking pan with foil. 
2. Cut the Parmesan into 32 ¼ -inch pieces and set aside. Pat each chicken breast dry with a paper towel. Make 8 small, shallow slits into the top side of each chicken breast. Gently insert a piece of Parmesan into each slit. Season each piece of chicken with salt and pepper. 
3. Heat a large sauté pan over medium-high heat with 2 tablespoons of the olive oil. When the pan is hot, place the chicken breasts in the pan, top side down. Sear the chicken until the breast lifts easily from the pan and is browned, about 5 minutes. Remove the chicken breasts from the pan and place them on the baking pan with the seared side facing up. Finish cooking in the oven for 15 minutes or until the flesh is firm, yet has a little “give” when pressed. Remove the chicken from the oven and let it sit covered for 5 minutes before slicing.
4. While the chicken is cooking, prepare the tomato sauce using the same pan you seared the chicken in. Place the remaining 2 tablespoons olive oil and garlic in the pan and turn the heat to medium low. Cook the garlic slowly until lightly browned, stirring occasionally, about 5 minutes. Add the cherry tomatoes, crushed red pepper, and basil. Raise the heat to medium high and cook until the tomatoes break down and become saucy, about 10 minutes. To finish the sauce, turn off the heat and slowly stir in the cold butter 1 tablespoon at a time. Season with salt and pepper to taste and serve with sliced chicken. 

Variations
 
Basil Tomato Corn Sauce     
The addition of fresh corn kernels to the cherry tomato sauce above creates a colorful and delicious complement to seafood, chicken, or pasta. Prepare the sauce as above. When the tomatoes begin to break down, add ½ cup of water and the kernels cut from two fresh ears of corn. Bring to a simmer and cook for an additional 5 minutes. Turn off the heat and finish the sauce with cold butter as above.   
 
Southwest Mussels with Tomato Corn Sauce     
Prepare the Basil Tomato Corn Sauce without the basil. Add 1 teaspoon ground cumin with the tomatoes and 2 pounds of cleaned mussels with the corn kernels. Finish the sauce with butter and a handful of fresh, chopped cilantro. Serve with pasta or polenta.

Jacques Pépin's Eggs Jeannette

​Serves 6
Ingredients:
6 large hard-cooked eggs, preferably organic, peeled
2 tablespoons milk
2 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil
Dressing:
About 2 tablespoons reserved egg-yolk mixture (from above)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon water
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup olive oil
Preparation:

• Cut the eggs in half crosswise at the widest point. Remove the yolks and mash them in a bowl with a fork. Mix in the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
• Heat the oil in a skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet, and arrange them on a platter or in a gratin dish.
• For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.

Mini Grilled Cheese Sandwiches with Tomato Soup Shot
Polenta Bites topped with Pesto and Roasted Cherry Tomato
Oven Roasted Asparagus Wrapped in Salami, or Proscuitto
Guava Paste with Manchego Cheese Bites dusted with Ground Pistachio Nuts
Eggs Jeanette-Jaques Pepin
Salmon Cakes with Cucumber and Dijon Cream
​

Recipe by Urvashi Pitre twosleevers.com


For the Marinade
2 teaspoons Herbes de Provence or dried tarragon
2 tablespoon Olive oil
1 tablespoon prepared Dijon Mustard
1 tablespoon Bragg Organic Apple Cider 
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon minced Garlic
1 pound chicken thighs boneless, skinless
 
For Cooking
2 tablespoons Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream
 

1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
3. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes.
4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. 
5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. 
6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.  
7. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. 
8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Serves 6
1 1/2 cups water
1 Tablespoon butter, softened
3 eggs, beaten
½ cup sugar
1 ½ cups half- and- half or whole milk 
½ teaspoon salt 
1 teaspoon vanilla extract
*4 cups bread or croissant cubes (stale bread works best. See *note below if using fresh bread) 
1/3 cup dried cranberries, cherries, or raisins
2 ounces bittersweet chocolate, chopped
 
*Note on bread: If the bread is fresh spread the cubes out on a baking sheet. Put the pan in a 325 degree oven and toast for about 10 to 12 minutes, or until dry. If your bread is already dry or stale, skip this step.

1. Generously butter a 7-by-3-inch round baking pan or soufflé dish (1.5 quart). If you plan to remove the pudding from the pan for an attractive presentation, cut out a round of parchment paper and place it in the bottom of the buttered dish. 
2. Place the bread cubes to a large bowl; add the dried cranberries and chopped chocolate and toss to combine. Set aside.
3. In a medium bowl, combine the eggs, sugar, half-and-half, salt, and vanilla. Whisk until blended.
4. Pour the egg mixture over the bread cubes and stir gently until the bread cubes are well-coated. Spoon the bread mixture into the prepared baking pan.
5. Pour 1 1/2 cups of water into a 6-quart Instant Pot.
6. Butter a 10 or 12-inch sheet of foil. Cover the pan of bread pudding tightly with the foil (buttered side-down). Place the pan in a baking sling or on the steaming rack. Carefully lower the pan and sling or rack into the pot.
7. Lock the lid in place and set the steam vent to the sealing position. Choose the manual setting (or pressure cook button), high pressure, and set the time for 44 minutes. When the time is up, let the pressure release naturally for 10 minutes.
8. Release the remaining pressure and remove the lid. Remove the bread pudding to a rack. Let the pudding stand for about 5 minutes. Remove the foil.
9. If desired, when the bread pudding is cool enough to handle, run a knife around the side of the pan and carefully remove it to a serving plate. Alternatively, spoon the warm pudding into bowls.

Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 
 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese.  
8. Cover the pan with foil and bake for 35-45 minutes until the squash is soft when pierced by a fork. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

Here is a perfect holiday cocktail. A little sweet and a little sour. Best of all, this cocktail will help you use up any leftovers of my delicious Cran-Raspberry Sauce 

makes one 5 ounce cocktail
​
3/4 ounce maple syrup
3/4 ounce fresh lemon juice
1 ounce cran-raspberry sauce (or other raspberry sauce or favorite fruit jam)
3 ounces whiskey- Jack Daniels is perfect!
optional: 2 dashes of Angostura bitters
Ice cubes for mixing and serving

Optional additions
¼ cup seltzer water
**1 egg white

1. In a cocktail shaker filled with 5 ice cubes, combine together the maple syrup, lemon juice, cram-rasp sauce, whiskey, and bitters (if using).
2. Fill a 7 ounce glass with ice. Cover your shaker and shake your cocktail for 30 second. Pour into your glass of ice. Top with the seltzer, if using, and give it a stir. Serve immediately.

**If using egg white (which is traditional for this drink) put in a shaker with all the ingredients and the ice. Leave the seltzer out.

I am so glad you will be joining me for my class "Holiday Pies". This class is a demonstration class. If you would like to follow along and make the apple pie recipe with me, you should plan to have all of your ingredients measured according to the recipes. 

I will demonstrate my Apple Galette recipe at the end of class and provide the recipe to you then so you can prepare it on your own. 

Enjoy!

​Serves 2-4

2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, halved
1 large red onion cut into ¼ inch thick wedges
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1-2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, or mint)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, garlic, lemon, and swordfish all in a single layer onto the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Roast in the oven for 15 minutes.
3. Remove the pan from the oven. Drizzle with extra virgin olive oil and sprinkle with crumbled feta and fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets. 

​This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!
Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!   
Serves 6
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
 

1. Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with cooking spray or, if you don't have muffin tins, line a baking pan with foil and spray with cooking spray.
2. To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 
3. Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly.
4. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot.

These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.

​Serves 6


2 pounds fingerling potatoes-or other small potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
4 cloves garlic, thinly sliced
¼ pound thick-cut bacon, diced-or diced pancetta
½ cup parsley, chopped
salt and pepper
 
 

1. Preheat oven to 425 degrees. Drizzle a rimmed baking sheet with 2 tablespoons oil. Place the potatoes onto the baking sheet and shake the pan to coat the potatoes on both sides with oil. Season with the salt and pepper.
2. Place the pan into the oven and cook for 25 minutes or until the potatoes are tender when pierced with a fork.
3. While the potatoes are cooking, heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil and the bacon. Cook until the bacon begins to brown. Add the sliced garlic and cook for 1 minute. Remove the pan from the heat and set aside. 
4. When the potatoes are fork tender, remove the pan from the oven. Gently press down on each potato to “smash” it and flatten a bit. Be careful to not flatten too much. You don’t want the potatoes to break apart losing their shape.
5. Warm the bacon and garlic on the stove. Add the potatoes in a single layer. Turn the potatoes over to coat both sides with the garlic and bacon. Place the potatoes onto a warmed platter. Continue with the remaining potatoes and place onto the platter. Drizzle any remaining garlic and bacon onto the potatoes and sprinkle with parsley. Serve hot. 

Additions: Add 1 teaspoons chopped rosemary when cooking the garlic.

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.

Adapted From: Marcella Hazan's cookbook "Essentials of Classic Italian Cooking" 

​Serves 6
Anchovy Sauce
 
6 Tbs butter3 tsp garlic chopped course
*4 flat anchovy fillets, chopped very, very fine
1/3 cup chopped fresh parsley
 
Chicken 
2 eggs
3 boneless skinless chicken breasts, pounded or cut to scaloppine*
1 ½ cups of fine, dry, unflavored breadcrumbs spread on a plate.
2 Tbs butter
2 Tbs olive oil
Salt 
 
Sauce
1.  Put the butter and garlic in a small saucepan and turn on the heat to medium.  Cook the garlic until it becomes colored a pale gold, then turn the heat down to very low, and put in the chopped anchovies. Cook, stirring the anchovies and mashing them against the sides of the pan, until they begin to dissolve into a paste.  Add the chopped parsley, stir and cook for about 20 seconds, then remove from heat and set aside.
 
Chicken

1. Lightly beat the eggs in a deep dish, using a fork or a whisk.
2. Lightly salt each piece of chicken.  Dip each piece of chicken in the egg, coating both sides and letting excess egg flow back into the plate as you pull the chicken away. 
3. Place each piece into the breadcrumbs and press the chicken firmly against the crumbs, using the palm of your hand.  Your palm should come away dry, which means the crumbs are adhering to the meat.
4. Put the butter and oil into a large fry pan and turn on the heat to medium high.  When the butter foam begins to subside, place the chicken pieces in.  Cook until a dark golden crust forms on one side, then turn them and do the other side, altogether about 5 minutes, depending on the thickness of the chicken. 
5. Add the anchovy sauce to the pan and turn the chicken to coat. Transfer to a warm platter.  erve promptly. 

 
*To make Scaloppine (two methods)
 
In this recipe, the chicken must be pounded flat and thin so they will cook evenly.  Note that you should not mash the chicken by bringing the pounder down hard against the breast.  What you want to do is to stretch out the meat, thus thinning and evening it.  Bring the pounder down on the slice so that it meets it flat, not on an edge, and as it comes down on the meat, slide it, on one continuous motion, from the center out word.  Repeat the operation, stretching the slice in all direction until it is evenly thin throughout.
You may also choose to cut the breast in half by butterflying the breast.  Once it is opened, separate the top half from the bottom half creating two pieces of chicken.

*Anchovies-I like to use anchovy paste in a tube instead of the fillets to save some work. If using the paste, use 2 tablespoons.

Serves 6-8
1 butternut squash (about 2 pounds), peeled, seeded and cut into ½” cubes
4 tablespoons olive oil
10 large thinly sliced garlic cloves
4 cups chopped baby arugula 
1 tablespoon chopped sage or rosemary
1 cup chopped flat-leaf parsley
Kosher salt
Pepper, freshly ground
½ cup shredded Parmesan cheese or crumbled feta
 

1. Preheat the oven to 400 degrees.  In a large bowl combine the butternut squash and olive oil with 1 teaspoon of salt and ½ teaspoon of pepper.  Divide the squash between 2-3 sheet pans.  Cook for 10-12 minutes or until it is just fork tender. Remove from the oven and set aside uncovered. As an alternative to roasting, steam the squash for 8-10 minutes in a large covered sauté pan with ¾ cups of water and 1 teaspoon of salt.   
2. Place 3 tablespoons olive oil and the garlic slivers in a large sauté pan.  Cook over medium-low heat, stirring occasionally until softened and lightly browned, about 5-8 minutes.  
3. Add the chopped arugula, sage, and parsley to the garlic and toss for 3 minutes or until the arugula is wilted and the sage is fragrant. Add the cooked squash into the pan and toss gently to combine and heat through.  Taste and season with salt and pepper as needed. Place the squash onto a platter and sprinkle the shredded parmesan cheese on top.  

Optional: Top with Greek yogurt (1 ½ cups Greek yogurt, 1 garlic clove-crushed, 1 tsp lemon zest, salt to taste. 
 

Serves 8-10
1  6-7 pound bone-in/skin-on turkey breast
4 Tbs unsalted butter, softened
2 Tbs chopped fresh flat-leaf parsley
2 Tbs chopped fresh thyme, 1 tsp dried
Salt and freshly ground pepper 
Let the turkey stand at room temperature for 1 to 1 1/2 hours.

1. Preheat an oven to 425°F. 
2. Mix butter, 1/2 tsp salt, and ¼ tsp pepper in medium bowl with the chopped herbs until thoroughly combined.
3. Carefully separate turkey skin from meat over breast; avoid breaking skin. 
4. Work the butter mixture under skin on both sides of breast and rub skin of turkey to evenly distribute butter over breast. 
5. Spray a V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour 1 cup of water into roasting pan. Roast turkey for 30 minutes. 
6. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. 
7. Transfer turkey to carving board, cover with foil, let rest for 20 minutes or up to one hour. Carve and serve.

Serves 6
 
4 tablespoons unsalted butter
1 ½ pounds celery root, peeled, cut into ½” dice 
½ pound baking potato, peeled and cut into 1/2-inch dice- 
2 garlic cloves
​1 cup chicken stock
¾ cup heavy cream, warmed
3 Tbs fresh scallions, minced 

1. In a medium saucepan, combine the butter, celery root, potato, garlic, and stock and bring to a boil. Reduce the heat and simmer until tender, about 30 minutes. If stock remains, drain in a colander set over a bowl and reserve the cooking liquid. 
2. Mash the celery root and potato with a potato masher or put through a potato ricer. 
3. Add as much of the warmed cream and reserved cooking liquid as necessary to form a soft puree.  Season with salt and pepper.
4. Transfer the puree to a serving dish and top with the minced scallions.

 
Notes: For a low-carb option, use cauliflower in place of potato.

This recipe is from the wonderful cookbook "Spice" by Ana Sortun. Ana is a celebrated Boston based chef who I had the pleasure of working for at the beginning  of my cooking career. If you are in the Boston area you must seek out her restaurants Oleana, Sarma, and Sofra Bakery

Serves 4
 
4 medium carrots
2 Tbs butter
½ vanilla bean or ½ tsp vanilla extract
1 Tbs lemon juice
Kosher salt and freshly ground pepper

1. Peel the carrots and slice on the bias into ¼ inch thick slices.
2. Melt the butter medium heat in a 4 quart saucepan. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the butter.  If using extract, add it to the butter. 
3. Add the carrots and ½ cup of water to the pan and cook over medium heat until they soften and become lightly glazed, about 10 minutes. 
4. Add the lemon juice and stir.  Season with salt and pepper.

Serves 4
2 cups cooked rice 
½ can unsweetened coconut milk-I like Thai Kitchen or other thick coconut milk)
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1 cup fresh, frozen or dried fruit 

1. Combine the  cooked rice, coconut milk, sugar and salt in a 4 qt saucepan over medium-low heat.
   
2. Cook, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking until thick and creamy, 15 to 20 minutes. Remove from the heat and stir in the butter and vanilla. Serve warm or cold, topped with fruit.