Ingredients:

1 cup arborio (risotto) rice

2 1/2 cups whole milk

1 cup heavy cream

1 cinnamon stick

3 strips of lemon zest (approx 3-4" in length each)

3/4 cup sugar

1/2 teaspoon vanilla extract

Instructions:

Fill a medium saucepan with water and bring to a boil. Add the rice and cook for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, cinnamon stick and zest. Bring to a simmer and then reduce heat to low and cook for about 25 minutes, until the rice is very tender (it will still look a little soupy, that's ok as the rice will absorb more liquid as it sits). Stir in the sugar and vanilla and remove the pan from heat. Discard the cinnamon stick and zest. Pour the pudding into a 9x13 inch baking dish (or any large dish that will allow the pudding to be spread out to cool). Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate until chilled, preferably 2-3 hours. 

When ready to serve, distribute the pudding evenly between 6 ramekins or small glasses. Garnish with a sprinkle of cinnamon and/or fresh fruit of your choice. 

Serves 6.

Corn, Goat Cheese, Green Chile and Chorizo Quesadilla

Ingredients:

4 large whole wheat tortillas

1/2 cup shredded jack cheese

1/2 cup crumbled goat cheese

1/2 cup fresh or frozen thawed corn kernels

1 small can diced green chiles, drained

4 green onions, chopped

4 oz chorizo, diced (I prefer to remove the casings first)

canola oil or canola oil cooking spray

Instructions:

Heat a small amount of oil or cooking spray in a medium skillet over medium high heat. Add the corn kernels and cook until they are browned, about 3-4 minutes. You can also toss the corn in some oil and roast on a baking sheet in the oven at 400 degrees until browned. Remove the corn from the skillet and set aside. Add the chopped chorizo to the same skillet and cook until crispy and much of the fat has been rendered, about 4-5 minutes. Using a slotted spoon, remove the chorizo from the pan and let drain on a plate lined with a paper towel.

To assemble the quesadillas, place a tortilla on a plate or other flat work surface. Using only one half of the tortilla, sprinkle 2 tablespoons of each of the following ingredients evenly: jack cheese, goat cheese, corn and chorizo. Add 1 tablespoon of green chiles and a sprinkling of green onions. Fold the bare side of the tortilla over the filling to make a half moon shape. Repeat this process with the remaining tortillas and filling.

Spray a large non-stick (ideally) skillet lightly with canola oil cooking spray and bring to medium high heat. If you can't easily fit 2 quesadillas in the skillet then cook them one at a time. They should only need 2-3 minutes on each side to melt the cheese and become slightly browned.

Cut each quesadilla into 3-4 wedges each and serve with tomatillo salsa, mashed avocado with lime juice and sour cream (all optional, of course, but highly recommended!).

Serves 2 as a main course or 8 as an appetizer

Roasted Cauliflower and Leek Soup

Ingredients:

1 head of cauliflower, cut into florets

2 leeks, ends trimmed and cut into 3/4" inch slices

2 shallots, quartered

1/2 cup dry white wine

4 cups chicken or vegetable stock

1/4 cup shredded parmesan, plus more for serving

1/4 cup crème fraiche

kosher salt and freshly ground pepper

olive oil

Instructions:

Preheat the oven to 400 degrees.

Toss the cauliflower florets, leeks and shallot in a large bowl in a tablespoon of olive oil or two and sprinkle generously with salt and pepper. Arrange in a single layer on a baking sheet and roast until very tender, about 30-40 minutes, turning the vegetables halfway through the cooking time.

Transfer the roasted vegetables to a food processor and add 1 1/2 cups of the stock. Puree until smooth. pour the puree into a large soup pot and add the wine and rest of the stock. Bring to a boil for about 5 minutes (to cook off some of the alcohol) and then turn the heat down to low and simmer for about a half hour covered. 

Before serving, stir in the parmesan cheese and crème fraiche. Season to taste with more salt and pepper. Serve the soup topped with additional parmesan cheese, a drizzle of truffle oil and chopped parsley or chives, if desired.

Serves 4-6 as an appetizer portion, or 2 as main course with leftovers.

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Panko-Crusted Chicken with Maple Pan Sauce

Ingredients:

2 8-oz skinless boneless chicken breasts cut crosswise in half

2 large eggs

1 tablespoon finely chopped parsley (optional)

2 teaspoons plus 2 tablespoons Dijon mustard

1 cup panko breadcrumbs (you may need more so have it handy)

2 tablespoons olive oil

1 cup chicken broth

3 tablespoons pure maple syrup

2 tablespoons plus 1 teaspoon coarse-grained mustard

1 tablespoon chilled unsalted butter

Instructions:

Using a meat mallet or a rolling pin, pound the chicken in a large resealable plastic bag to 1/3 - 1/2 inch thickness. Whisk eggs, parsley (if using), and 2 teaspoons of Dijon mustard in a large bowl. Put the panko in a low bowl (that the chicken will fit into) and season with salt and pepper. Place chicken in the egg mixture and turn to coat. Dip each piece of chicken in the panko and turn to coat thoroughly, pressing additional panko on any spots that were missed. Heat oil in a large nonstick skillet over medium high heat. Add the chicken; cook until brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate or baking sheet and keep warm in the oven on low heat.

Whisk the broth, maple syrup, coarse-grained mustard and remaining 2 tablespoons of Dijon mustard together in a bowl or measuring cup. Add the mixture to the pan that the chicken cooked in and bring to a boil. Let the sauce reduce until there is about 3/4 cup left, stirring occasionally for about 4-5 minutes. Turn off the heat and add the butter, whisking until blended.

Transfer the chicken to serving plates and spoon the sauce the chicken.

Serves 4.

Recipe courtesy of Bon Appetit, October 2009

Thai Chicken with Lime, Chili and Fresh Herbs (Larb Gai)

Ingredients:

1/4 cup raw sushi or brown rice or 2 tablespoons roasted rice powder (available at Asian markets)

1 lb. ground chicken or turkey meat

1/2 teaspoon chili powder or crushed red pepper flakes

4 tablespoons fish sauce

1 tablespoon grated or finely chopped fresh ginger root

1 tablespoon sugar

1/4 cup fresh squeezed lime juice

1/4-1/2 cup thinly sliced red onions

1 shallot, thinly sliced

1/4 cup chopped cilantro

1/4 cup whole fresh mint leaves

3 scallions, sliced thin

Lettuce leaves, cucumber slices and/or jasmine rice for serving

Instructions:

If making the rice powder from scratch, heat a skillet over high heat and add the 1/4 cup raw rice to the dry pan. Stir often until the rice is toasted and dark brown, but not black, about 3-5 minutes. Remove from the pan and set aside to cool. Grind the rice in a food processor, mortar and pestle or coffee grinder until it is a coarse powder. Set aside.

To cook the chicken, heat a wok or large skillet over medium-high heat. When very hot add 2 tablespoons of water (or spray with canola oil cooking spray) and add the chicken, stirring constantly to break up the lumps. Cook until just cooked through and no longer pink, about 2-4 minutes. Turn off the heat under the pan and add the chili powder, fish sauce, sugar, ginger, lime juice, red onion, shallot and roasted rice powder to the pan. Stir the ingredients into the warm chicken for about a minute. Mix in the cilantro and mint just before serving.

Serve the chicken mixture over a bed of butter or Boston lettuce leaves with sliced cucumbers with a side of rice if desired. You can also use the chicken mixture as a filling for lettuce wraps.

If eating as a salad, I would say this serves 2-3. If this is being served with rice or other accompaniments it should serve 4.

Adapted from the New York Times, June 17, 2009

Slow Cooked Asian Ribs

Ingredients:

2.5-3.5lb rack of pork ribs

6 green onions, chopped

1/4 cup soy sauce

1/4 cup molasses

2 tablespoons hoisin sauce

2 tablespoons brown sugar

2 tablespoons white wine vinegar

2 teaspoons sesame oil

2 teaspoons lemon juice

1/2 teaspoon hot sauce

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground red or cayenne pepper

1/4 teaspoon ground black pepper

Instructions:

Place ribs in the slow cooker, cutting into 2-4 sections or as necessary to fit.

In a medium bowl prepare the sauce by combining all of the rest of the ingredients. Pour the sauce over the ribs and turn to coat.

Cover the ribs and cook on low for 6-7 hours or on high for 3-4 hours. The meat should be falling off the bones. Using tongs, remove the meat and bones from the slow cooker. Discard the bones and transfer the meat to a large bowl or platter. Pour the sauce from the slow cooker into a glass measuring cup and let rest so the fat rises to the top. Pour or skim off the fat. Pour the remaining sauce over the ribs. Serve over rice and garnish with additional sliced green onions, if desired.

Serves 4

Recipe courtesy of the Better Homes and Gardens Biggest Book of Slow Cooker Recipes

Truffle Brownie Bites

Ingredients:

For the brownies:

2/3 cups semi-sweet chocolate morsels

2 tablespoons butter

1/2 cup sugar

1 egg

2/3 cup all-purpose flour

For the ganache:

1/2 cup whipping cream

3/4 cup semi-sweet chocolate morsels

Instructions:

Preheat oven to 325 degrees. Place 2/3 cup of the chocolate morsels and the butter in a microwave safe bowl and microwave on high for 20 seconds at a time for up to 60 seconds, stirring at each interval. The mixture should be smooth and all of the chocolate melted. Add the sugar and the egg and mix until blended with a rubber spatula or wooden spoon. Add the four and mix until just incorporated - this will be a stiff batter. Spray the wells of a silicone mini muffin pan with non-stick canola cooking spray (or use a regular mini muffin pan with cupcake liners) and fill each well until it is 2/3 of the way full. I usually use a 1/2 teaspoon as a scoop when I am filling and then I press the batter in the well with my finger to evenly distribute it to the edges. Bake 10-12 minutes or until the edges are set. If the centers still seem a little underdone, that's ok. When you remove the brownies from the oven, use the rounded back of a 1/4 teaspoon to make an indent in the center of each brownie while they are still warm, this will form a well or a little cup for the filling. Let brownies cool in the pan for about 3-5 minutes and then remove and place on a plate or cooling rack.

To make the ganache, pour the cream into a microwave safe bowl and microwave on high for 1-2 minutes or until it is hot. Add the chocolate morsels and whisk until smooth. Place bowl in the refrigerator for about 15-30 minutes or until the mixture is cooled and starting to thicken. 

To decorate the brownies, use a 1/4 teaspoon to scoop the ganache into the indentation of each brownie. You may also spoon the ganache into a resealable plastic or pastry bag, use a small knife to trim off one of the bag corners and pipe the ganache into the center of the brownies.

Top the brownies with the garnish of your choice. I recommend: toasted coconut shavings, toasted hazelnuts or sliced almonds, fresh raspberries, whipped cream, sprinkles, maraschino cherries, candied orange peel or any small candies of your choice.

This recipe is supposed to yield 24 brownies, I found that it made closer to 20. 

Recipe adapted from the Pampered Chef

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Sautéed Shredded Brussel Sprouts with Fresh Herbs and Crisp Shallots

For the Shallots:

3-4 cups vegetable oil, for frying

5-6 medium shallots, peeled and cut into 1/16" thick rounds, separated into rings

Kosher salt

For the Sprouts:

1-1.5 lb. brussel sprouts

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1 small garlic clove, minced

2/3 cup chicken broth (preferably) or water

1 tablespoon unsalted butter

2 tablespoons mixed fresh herbs, such as parsley, tarragon and chives

Instructions:

For the Shallots:

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.

Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.)

For the Sprouts:

Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate.

In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately.

Serves 6.

Recipe Courtesy of Fine Cooking magazine, October 2007

Mashed Sweet Potato with Nutmeg and Sour Cream

Ingredients:

4 large sweet potatoes

1 tablespoon vegetable oil

1/2 teaspoon salt

1/4 teaspoon white pepper (can substitute black pepper)

1/4 teaspoon freshly grated nutmeg

4 tablespoons sour cream

4 tablespoons unsalted butter

Instructions:

Preheat oven to 350 degrees F. Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes. When potatoes are cooked, set aside to cool for 10 minutes. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan. Set the flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve.

Serves 4-6

Recipe Courtesy of Emeril Lagasse, Foodnetwork.com

Caramelized Onion and Cornbread Stuffing

Ingredients:

2 tablespoons butter

2 onions, chopped

6 large cornmeal muffins, cubes

handful of fresh sage leaves, chopped

1 egg

1/4 cup heavy cream

1/4 cup chicken stock

salt and freshly ground pepper

Instructions:

Preheat the oven to 375 degrees F.  Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Serves 6-8

Recipe Courtesy of Tyler Florence, Foodnetwork.com

Crisp Green Beans with Sun-Dried Tomatoes

Ingredients:

3 lb. French green beans

3 tablespoons unsalted butter

2 shallots, minced

1 cup sun-dried tomatoes in oil, diced

1 1/2 tablespoons freshly grated lemon zest

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

Instructions:

Bring a large pot of salted water to a boil over hight heat. Add green beans and cook 2 minutes. Meanwhile, prepare an ice-water bath (ice and cold water in a big bowl). Drain boiled beans and plunge into ice water to stop cooking. Drain. (This step can be done the day before; refrigerate beans until ready to cook). In a large skillet, heat butter over medium heat. Add shallots and saute until tender, about 3 minutes. Add tomatoes and cook 2 minutes. Add beans, lemon zest, salt and pepper. Cook until beans are heated through, about 5 minutes.

Serves 8.

Recipe Courtesy of Katie Lee Joel, In Style magazine

Cranberry-Orange Sauce

Ingredients:

2 (8 oz.) packages cranberries, fresh or frozen

1 orange, zest cut into strips and juiced

1/2 cup sugar

1 cinnamon stick

Instructions:

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Serves 8-10

Recipe Courtesy of Tyler Florence, Foodnetwork.com