Bruschetta with White Beans and Cheese

• 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over
• 2 celery stalks, halved
• 2 carrots, halved
• 2 onions, halved
• 1 teaspoon ground black pepper
• 4 whole cloves
• 1 bay leaf
• 4 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 4 tablespoons chopped fresh Italian parsley
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 6 1/2-inch-thick slices from large crusty round loaf of white bread
• 3 garlic cloves, halved

Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.

Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)

Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and saute 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread. Sprinkle with remaining parsley.

Blueberry Pudding Cake

• 1/3 cup plus 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 10 oz blueberries (2 cups)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup whole milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Put oven rack in middle position and preheat oven to 375F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Serve for breakfast or dessert.

from Gourmet

6-8 servings

Curried Chicken-Coconut Soup

• 3 cups low-salt chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 3/4 cup chopped green onions
• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced fresh lemongrass (from about 4 stalks)
• 1 tablespoon minced peeled fresh ginger
• 4 large chicken thighs with bones (about 1 1/2 pounds)
• 1 6-ounce package baby spinach leaves
• 3 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges

Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.

Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.

COMMENTS: Great dish! Like the cook from Mukiteo, WA, we added extra veges...carrots, galangal, peas (first)...baby corn and mushrooms (after 10 min. or so)...used two cans of delicious coconut milk...a bit of fish sauce adds a great flavor. We just threw the chicken, raw, directly into the pot (cut by our friendly neighborhood butcher into 2 inch cubes) with the vege broth, coconut milk, and lemongrass and it cooked perfectly...no pressure cooker, just a pot with lid...Tak added a few green chiles, too, but be cautious if you're not a spicy-wallah! Also, not too much lime juice...perhaps just wedges to serve at the table. Huge success and better the next day!

This soup is wonderful but I did make some changes.Used 4 cups of the broth(each small can contains 2 cups) Then upped the coconut milk by half a can.Added Fish Sauce, Green Curry Paste,Brown Sugar, Red Bell Pepper, Sliced Crimini Mushrooms, Sugar Snap Peas and Minced Garlic.I prepared it on the stove top as I do not own a pressure cooker.Put in the first 6 ingredients plus the curry paste and garlic and simmered for 45 min. then added the rest of the ingredients to taste.BIG TIP: Sliced the lemongrass down the center, cut it into thirds, and then added it.It is a pain to pick it out before serving but not nearly as awful as trying to chew it up while your enjoying this fabulous soup.Next time I will wrap it in a piece of cheese cloth.I also used Basil instead of Cilantro as that is what I had on hand.The Green Curry Paste is very hot so start with a half tablespoon then add to desired heat.We really love this soup on a cold winter night.Opps! the lime juice seemed to be heavy handed.Added 2 T. and passed lime wedges at the table. ENJOY !!!

I don't own a pressure cooker, so I made it in the crock pot and let it simmer for several hours. It was absolutely delicious. We had leftovers that I boiled down a bit and served over rice. My husband preferred it that way, although I preferred it as a soup.

This recipe was good. I used one entire breast (about 1 1/2 lbs) cut into eighths and the powdered lemongrass and yellow curry powder that I make from an Indian cookbook recipe. My husband suggested adding fresh onion shreds as garnish along with the cilantro and that was good. Next time I will try it with the red Thai curry paste.

Yield: 4 main-course servings

Smoked Salmon and Cream Cheese Frittata

• 8 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil or vegetable oil
• 2 oz cold cream cheese,cut into 1/2-inch pieces
• 3 oz thinly sliced smoked salmon, chopped
• Accompaniment: thinly sliced red or sweet onion

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch oven-proof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Yield: 4 servings

Moroccan Chicken and Lentils

• 8 cups water
• 3 teaspoons salt, divided
• 1 pound dried brown lentils, rinsed, drained
• 1/2 cup plus 2 tablespoons olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons ground cumin, divided
• 2 tablespoons plus 2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
• 1/4 teaspoon ground cinnamon
• 1 cup chopped fresh parsley
• variation: add spinach to lentils
• accompaniment: brown rice (optional)

Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Whisk 1/2 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.

Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; saute until dark brown and soft, about 5 minutes. Add chicken; saute 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Saute until chicken is cooked through, about 3 minutes longer.

Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

from Epicurious

Yield: 6 servings

Smoked Salmon Hash with Red Potatoes and Fennel

• 10 large red-skinned potatoes (about 3 pounds), cubed
• 5 tablespoons bacon drippings (from about 12 bacon slices)
• 1 1/2 teaspoons fennel seeds
• 1 cup chopped onion
• 1 cup chopped fennel bulb
• 1 red bell pepper, cut into strips
• 6 ounces thinly sliced smoked salmon, cut into strips
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh dill
• 1 tablespoon distilled white vinegar
• 6 to 12 large eggs

Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.

Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Saute until vegetables are almost tender, about 7 minutes. Add bell pepper and saute until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.

Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.

Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.

from Epicurious

Yield: 6 servings

Smoked Salmon Pasta Verde

• 1 1/2 cups dry white wine
• 3/4 cup creme fraiche or sour cream
• 12 ounces dried fettuccine
• 8 ounces small sugar snap peas (about 2 cups), strings removed
• 1 cup thinly sliced green onions (about 5)
• 1/3 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in creme fraiche.

Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.

Pour creme fraiche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

from Epicurious

Yield: 4-6 servings

Warm Lentil Salad with Sausage

• 3/4 cup lentils
• 4 cups water
• 1 bay leaf
• 1 onion, minced
• 1 carrot, grated coarse
• 1 rib of celery, chopped fine
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme, crumbled
• 2 tablespoons olive oil
• 1 1/2 tablespoons red-wine vinegar, or to taste
• 1/4 cup minced fresh parsley leaves
• 1/4 pound smoked kielbasa or other smoked sausage, cut crosswise into 1/4-inch-thick slices

In a saucepan combine the lentils, the water, and the bay leaf, bring the water to a boil, and simmer the mixture, covered, for 15 minutes. Add salt to taste and simmer the mixture, covered, for 3 to 5 minutes, or until the lentils are just tender.

While the lentils are simmering, in a heavy skillet cook the onion, the carrot, the celery, the garlic, and the thyme with salt and pepper to taste in the oil over moderately low heat, stirring, until the vegetables are softened. Drain the lentils in a sieve, discarding the bay leaf. Add the lentils, the vinegar, and the parsley to the skillet, heat the mixture over low heat, stirring, until it is heated through, and keep the lentil mixture warm, covered. In another heavy skillet brown the kielbasa over moderate heat and transfer it to paper towels to drain. Divide the lentil mixture between 2 plates, mounding it, and top it with the kielbasa.

from Epicurious

Yield: 2 servings

Sauerkraut with Polish Sausage

Takes two hours of unassisted stewing time -- plan ahead and try in crockpot.

• 2 slices bacon, cut into pieces
• 1 large onion, sliced
• 2 carrots, chopped
• 1 2-pound jar sauerkraut, drained well
• 1 cup dry white wine
• 1 cup apple cider
• 1 1/2 cups chicken broth
• 1 teaspoon caraway seeds
• 4 juniper berries, crushed, or 1 tablespoon gin
• 1 1/2 pounds kielbasa sausage, cut into 1 1/2-inch lengths

Preheat oven to 300°F. Render fat from bacon in heavy large ovenproof Dutch oven over medium-high heat; remove bits. Saute onion and carrot until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, apple cider, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.

Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

from Epicurious

Yield: 4 servings

Diane Anderson's Cabbage with Sausage

• 2 tablespoons unsalted butter
• 1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 (12-oz) bottle beer
• 1 lb smoked kielbasa, cut into 2-inch-long pieces
• 1 medium head cabbage (2 1/2 lb), halved lengthwise, then cut into 2-inch-thick wedges
• 3/4 lb medium red potatoes (about 4), quartered

Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add onion, sugar, and salt and cook, stirring frequently, until onion is golden, about 15 minutes.

Stir in beer, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, and potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Transfer kielbasa and vegetables to a large platter, discarding remaining liquid if desired.

from Epicurious

Yield: 4-6 servings

Paprika Chicken

Cooks' note: Chicken can be prepared, without the sour cream, 2 days ahead and cooled, uncovered, before chilling, covered.

• 8 chicken thighs with skin and bones (2 1/4 lb)
• 1 tablespoon olive oil
• 2 cups finely chopped onion
• 1/4 teaspoon salt
• 2 tablespoons paprika
• 1 (14-oz) can whole tomatoes, drained
• 1/2 cup chicken broth or water
• 1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water
• 2 tablespoons sour cream, plus additional for serving
• 2 tablespoons chopped fresh parsley (optional)
• Accompaniment: egg noodles or rice (optional)

Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.

Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.

Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer (may need to extend cooking time till done).

Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.

Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.

from Epicurious

Yield: 6 servings

Boeuf Bourguignon

• 1/4 lb bacon, cut into 1-inch pieces
• 3 lb boneless beef chuck, cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 4 1/2 tablespoons unsalted butter
• 1/2 cup brandy
• 1 (4-inch) piece of celery
• 4 fresh parsley stems (no leaves)
• 4 fresh thyme sprigs
• 2 bay leaves (not California)
• 2 cloves
• 2 onions, finely chopped
• 3 large garlic cloves, finely chopped
• 2 carrots, cut into 1/4-inch-thick slices
• 1 tablespoon tomato paste
• 1 (750-ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone)
• 1 lb small (1 1/2-inch) boiling onions or pearl onions
• 1 lb mushrooms, quartered if large
• Accompaniment: peeled boiled potatoes tossed with butter and parsley
• Special equipment: kitchen string

Cook bacon in boiling salted water 3 minutes, then drain.

Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.

Heat 1 tablespoon oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then saute bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then saute, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.

While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.

Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.

Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

Cooks' note: Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

from Epicurious

Yield: 8 servings

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

• 1 pound Italian sweet sausage, casings removed
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley
• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Commenters’ variations: can use chicken or turkey sausage; can replace sun-dried tomatoes with oven-roasted; or use chorizo and pepper jack with Mexican flavors; can add veg such as sauteed spinach, portobello mushrooms, and roasted red peppers

from Epicurious

Yield: 8 servings

Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

• 6 6-ounce tuna steaks, each about 1 inch thick
• 2 tablespoons peanut oil
• 3 tablespoons butter
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• 2 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves, chopped
• 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
• 6 tablespoons soy sauce
• 1 1/2 cups whipping cream (can reduce amount)
• 3 tablespoons fresh lime juice
• Lime wedges (optional)
• Fresh cilantro sprigs (optional)

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and saute until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

from Epicurious

Yield: 6 servings

Pork Rib Chops with Sauteed Apple and Star Anise

• 1 tablespoon vegetable oil
• 2 12-ounce pork rib chops
• 3 tablespoons butter, divided
• 1 tablespoon brown sugar
• 4 whole star anise*
• 2 Fuji apples (about 1 pound), cored, sliced 1/2-inch thick
• 1/2 cup apple juice
• 2 teaspoons apple cider vinegar

*Brown, star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Heat oil in heavy large skillet over medium heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook until brown on both sides and thermometer inserted horizontally into pork registers 140°F, about 7 minutes per side. Transfer to plates; tent with foil.

Pour off drippings from skillet. Add 2 tablespoons butter, brown sugar, and star anise to same skillet and stir over high heat until melted. Add apples; cook until brown and caramelized, stirring frequently, about 8 minutes. Spoon apples over pork. Add apple juice and vinegar to skillet; boil sauce until reduced to 2 tablespoons, about 3 minutes. Whisk in remaining 1 tablespoon butter; season to taste with salt and pepper. Drizzle sauce over apples and pork.

from Epicurious

Yield: 2 servings

Green-Curry Chicken with Peas and Basil

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 tablespoon fresh ginger, minced
• 1 pound skinless boneless chicken breast halves, cut into strips
• 1 cup canned unsweetened coconut milk
• 1/2 cup chicken broth
• 1 tablespoon Thai green curry paste
• 4 tablespoons fresh basil, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 1 1/2 cups snow peas, stringed
• 1/4 cup green onions, thinly sliced
• Cooked rice
• optional additions: sweet potato chunks, green beans for the snow peas, a tablespoon or so of brown sugar to balance out the spice, a lot more ginger, water chestnuts, and roasted eggplant; sliced bamboo shoots; 2 garlic cloves, crushed, 1 tsp. ground turmeric, 2 Tbsp. fish sauce, and 1/2 tsp sugar; broccoli, mushrooms, red bell peppers

Heat oil in large skillet over medium-high heat. Add onion and 1 teaspoon ginger; saute until fragrant, 1 minute. Add chicken; saute until golden, about 3 minutes. Using slotted spoon, transfer mixture to bowl.

Add coconut milk, broth and curry paste to skillet. Stir until smooth. Add 2 tablespoons basil, cilantro and 1 teaspoon ginger. Bring to boil. Reduce heat; simmer until sauce thickens, about 7 minutes. Return chicken mixture to skillet. Add snow peas and green onions; simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.

Spoon rice onto plates. Spoon curry atop rice. Sprinkle with remaining basil.

from Epicurious

Yield: 4 servings

Caramelized Pineapple with Brown Sugar-Ginger Ice Cream

Broiled pineapple is teamed with an easy-to-make ice cream and topped with toasted coconut for a tropical treat. The pineapple would also be good with purchased mango or coconut sorbet or with vanilla ice cream.

• 1 pineapple, peeled, halved lengthwise, cored, each half cut lengthwise into 9 wedges
• 1 cup (packed) dark brown sugar
• Brown Sugar-Ginger Ice Cream
• 6 tablespoons sweetened flaked coconut, toasted

Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.

Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

from Epicurious

Yield: 6 servings

Zucchini and Sausage Casserole

• 2 pounds zucchini or yellow squash, coarsely grated
• 3/4 pound sage sausage
• 3/4 pound hot sausage
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 cup heavy cream
• 1 cup fresh bread crumbs
• 5 large eggs, lightly beaten
• 2 to 3 cups grated sharp cheddar cheese
• 2 cups chopped pecans
• Salt
• Freshly ground pepper
• Hot sauce

Topping

• 6 tablespoons butter, melted
• 3/4 cup fresh bread crumbs
• 3/4 cup chopped pecans
• 1/2 cup grated cheddar cheese

Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.

Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.

Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.

Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.

For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

from Epicurious

Yield: 6 servings

Fettuccine with Creamy Tomato and Sausage Sauce

A salad, some crusty bread, and wine are all that's needed with this hearty pasta dish. For the wine, consider serving a bottle of Chianti or Sangiovese.

• 2 tablespoons olive oil
• 3 shallots, chopped
• 2 large garlic cloves, chopped
• 1 pound sweet Italian sausages, casings removed
• 1 cup whipping cream
• 2 14.5-ounce cans diced tomatoes in juice with Italian seasonings
• 1 tablespoon dried sage
• 1/2 teaspoon dried crushed red pepper
• 3/4 pound fettuccine
• 1/2 cup grated Parmesan cheese
• optional additions: fresh basil, saffron, fennel

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saute until beginning to soften, about 3 minutes. Add sausages and saute until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

from Epicurious

Yield: 6 servings

Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes

• 2 tablespoons extra-virgin olive oil
• 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
• 2 garlic cloves, minced
• 1/8 teaspoon dried crushed red pepper
• 2 cups canned low-salt chicken broth
• 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
• 2 cups medium pasta shells (about 5 ounces)
• 2 cups 3/4-inch pieces skinless roasted chicken
• 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
• 1/4 cup grated Parmesan cheese

Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and saute until tender, about 4 minutes. Add garlic and crushed red pepper and stir 1 minute. Add broth and bring to boil. Stir in escarole; cover and cook 5 minutes. Uncover and cook until escarole is tender, stirring often, about 3 minutes longer. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add escarole mixture, chicken, and sun-dried tomatoes. Stir over medium heat until chicken is heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.

Per serving: calories, 385; total fat, 13 g; saturated fat, 3 g; cholesterol, 61 mg

from Epicurious

Yield: 4 servings