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.

Makes about 1 ½ cups
 
4 large egg yolks
1 Tbs fresh lemon juice
1 Tbs water
 pinch of cayenne pepper
1/2 pound (2 sticks) unsalted butter
Kosher salt
Freshly ground pepper
 

1. Place the egg yolks, lemon juice, and cayenne in the blender and blend thoroughly for about 10 seconds. 
   
   
2. Melt butter until bubbling.
   
   
3. With the blender on, slowly pour the hot butter into the egg mixture.  Blend until thickened.  Season with salt and pepper to taste.  Add more lemon juice 1 tsp at a time is desired. Serve immediately or keep in a warm water bath until needed. If you refrigerate left overs, reheat in a warm water bath while gently stirring.

Serve with vegetables, chicken, or fish. 
Too thick?  Add an additional tablespoon of warm water or lemon juice.

Three breads from the Master Recipe

3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)
*If you use cake yeast you will need 1.3 ounces (37g).
1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)
6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with typical supermarket flour. If you use a higher protein flour check here)

Equipment list:
5qt container w/lid 
liquid measuring cup
1  and 1/2 cup dry measure cups
butter knife
1 tbs measuring spoon
dough whisk, or large spoon for mixing the dough 
corn meal of dusting your peel or the back side of a baking pan
pizza peel or baking pan
baking stone to bake the bread on or a cast iron pan or similar if you do not own a baking stone

Gin & Soda w/Cucumber and Mint

4 cucumber slices
4 mint leaves
2-3 ounces Gin- this is the time to be picky with your gin. Use a gin with botanical, floral, or herbal notes- Hendrick's Gin, Uncle Val's Botanical Gin are perfect.
Lime wedge

In a tall glass, muddle the cucumber and mint in the bottom. Pour in the gin. add ice and top with soda water. Finish with a squeeze of lime.

Adapted from https://www.mydiaryofus.com/blog/
Prepare the Golden Milk and drink it without the rum for a delicious and anti-inflammatory drink before bed. Serve it chilled or hot if you like. Add the rum to create a tasty cocktail.

2 cocktails

1 can coconut milk (full fat) Thai Kitchen is my favorite
1/4 Tsp. ground turmeric
1 pinch of black pepper (helps for your body to absorb the turmeric)
1/2 Tsp. vanilla extract
2 Tbsp honey 
pinch of salt
4 oz. of spiced or dark rum
ice cubes
Cinnamon for garnish

1. Combine coconut milk, turmeric, black pepper, vanilla, and salt in a small saucepan and gently heat until coconut milk and honey have melted and the milk has turned bright yellow.  Take off of the heat, strain through a fine mesh strainer, and cool in the refrigerator for 30 minutes or overnight. 
2. Add rum to a cocktail shaker and then pour turmeric milk in along with 5-6 ice cubes and shake until thoroughly chilled.
3. Pour over crushed ice and sprinkle with cinnamon.

Mint is the unsung hero of the herb family. It is such a wonderful addition to a meal any time of year. It always reminds me of spring. I use this vinaigrette as a dressing for side dishes and as a sauce for lamb, seafood, and chicken.

​Makes about 1 1/4 cups

¾ cup avocado oil or olive oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint leaves, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper

1. In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed. Store in the refrigerator until ready to use.

How to use this vinaigrette:

• ​Serve as a sauce for lamb, chicken, and seafood
  
• Drizzle over roasted vegetables
  
• Add to any rice dish
  
• Combine with mayonnaise to create a creamy dressing
  
• Toss with sweet peas, asparagus, or any other spring vegetable. 

Serves 6

​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 potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!  
Low-carb trick-prepare and cook the stacked potatoes one day ahead and refrigerate. The refrigeration changes the structure of the starches in the potatoes to make them "resistant starches". Resistant starches have a reduced absorption rate in our bodies and helps to keep our insulin low. Learn more about this amazing phenomenon RESISTANT STARCH
 
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
8-10 Yukon Gold potatoes
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

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. Press the stacked potatoes down firmly. 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.  

Nigella Lawson is still the queen of food television for me. Her recipes are wonderful and her style is sexy as hell! I've discovered her website and so should you. www.nigellalawson.com 
This ice cream recipe is amazingly easy and so delicious! No more store bought ice cream for me. You may feel the same way too.

1 1/4 cups heavy cream, well-chilled
2/3 cup sweetened condensed milk (1/2 of a 14 ounce can)
1 teaspoon vanilla extract or vanilla bean paste or 1/2 teaspoon rose water

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Variations:

• To add a fruit swirl, gently swirl 1/3 cup of a fruit puree into the soft peaks then fill your containers and freeze. I use my Blueberry Sauce or 1/3 cup of raspberry puree made from fresh or frozen raspberries that I have thawed and crushed.
• Instead of pureed fruit, you can add 1/4 cup freeze dried fruit powder.
• To add fresh fruit, chop 1 cup of fruit into small pieces and add to whipped ice cream base.
• To flavor heavy cream with herbs:
  
  • Heat the heavy cream to a simmer, add 1-2 teaspoons of an herb and remove the pan from the stove. Let the cream cool to room temperature. Strain out the herb. Refrigerate the cream for 2 hours (needs to be very cold to whip properly). Add the cream as written above. Lavender, rosemary, mint, thyme, basil, lemon verbena, anise hyssop, and sage are all delicious. 
    

1 1/4     cups heavy cream, well-chilled
2/3       cup sweetened condensed milk
2          tablespoons instant espresso powder
2          tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

 
Variations: 
Go to Nigella Lawson’s website for 6 variations for her One-Step, No-Churn Ice Cream
 https://www.nigella.com/recipes/no-churn-ice-creams

Makes one cocktail
 
1 cucumber, diced
1 large jalapeno, seeded and chopped
2 ounces Silver Tequila (bright) or Anejo Tequila (smooth)
1 ounce orange liquor (bright) or Cointreau (smooth)
1 ounce freshly squeezed lime juice
1 tsp agave syrup or simple syrup (1 part water: 1 part sugar-sugar dissolved)
1 ounce jalapeno cucumber juice (see instructions below)
Kosher salt for rim
 
For the jalapeno cucumber juice:
Place the chopped cucumber and jalapeno in a blender and smash the pieces down into the pitcher. Blend on high until liquefied, about 30 seconds. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber mixture through the strainer. Using a rubber spatula, press on the solids to extract as much juice as possible. Discard the solids in the strainer. Refrigerate until needed
 
Prepare your glass by running a slice of lime around the outside of the rim. Turn the outside rim of the glass though salt and set aside. Add 1 cup ice to cocktail shaker. Pour in Tequila, orange liquor, lime juice, agave, and jalapeno cucumber juice. Cover and shake for 30 seconds. Pour contents into salt rimmed glass. Garnish with a wedge of lime.

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Prosecco or any dry sparkling wine
Orange peel or wheel for garnish

In a rocks or lowball glass, add Campari, sweet vermouth, and ice. Top with prosecco and stir gently to combine. Garnish with orange peel or wheel.

Salmon Spirals with Herb Yogurt Sauce
Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour

Serves 6

Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
 
Salmon
1 whole side salmon (3-3 ½  pounds), skin removed
Olive oil
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Kosher salt 
Pepper, freshly ground
 
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
 

1. To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.  
2. To prepare the salmon spirals, slice the side of salmon along its length into six ⅓-inch strips. Roll the strips into spirals (skin side down) and secure with a skewer. Push the skewer from onside of the spiral through the center and out the other side-catch the end of the strip on the skewer. 
   
3. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper.
   
4. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt. 

Note: This recipe can be prepared using salmon fillets instead of spirals.
Variation: Place a scallop in the middle of each spiral. Roll the salmon strip around the scallop.

I love my cocktails and I hope you do too!

Whiskey + Maple Syrup Sour
Author: Julia Turshen from her book Small Victories

Ingredients

• 1 Tbsp maple syrup
• 2 Tbsp fresh lemon juice
• 3 Tbsp whiskey
• A few dashes of Angostura bitters
• Ice cubes for serving

Optional additions

• ¼ cup [60 ml] seltzer water
• 1 egg white

Instructions

1. In a medium bowl, whisk together the maple syrup, lemon juice, whiskey, and bitters.
2. Fill a highball glass to the top with ice and pour the whiskey mixture into it. Top with the seltzer 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 and top of the cocktail once it is in the glass.

Quarantini
https://thenovicechefblog.com/quarantini/
INGREDIENTS
3 oz vodka (or gin)
2 oz fresh squeezed lemon juice
1 tablespoon honeyOPTIONAL:
1 packet powdered vitamin c or EmergenC
INSTRUCTIONS

• Add 2 cups ice to a cocktail shaker.
• Add vodka, lemon juice and honey to shaker.
• Shake, and then strain into a chilled martini glass.
• Garnish with a lemon twist if desired.
• ADDING VITAMIN C: If you want to add vitamin c, you can add it directly to the shaker when you add the rest of the ingredients or you can rim the chilled martini glass with vitamin c