Brioche

From Andie Evans
Makes 2 loaves

Equipment
Two 9-1/2 by 5-1/2 metal loaf pans
Stand mixer with dough hook
Instant-read thermometer

Ingredients
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened

In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.

Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.

In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour  almost incorporated.

Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.

Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)

Divide the dough into 2 portions and press into 2 greased loaf pans. Let the dough rise until doubled. This will take 2 hours.

Preheat oven to 350 degrees. Bake the loaves for 30 minutes until dark brown.

Remove the loaves from the pans and allow to cool on a wire rack.

Potato-Leek Soup with Bacon

From Andie Evans
Time: 40 minutes
Makes 4 servings

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g

Minted Fruit Salad

From Dana Schrader
Time:25 minutes
Yield: 8 servings

10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces
1 lime, juiced (about 1/4 cup)
2 tablespoons orange liqueur (recommended: Cointreau)
2 tablespoons finely chopped fresh mint leaves

Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.

Classic Fried Chicken

From Andie Evans
Prep Time: 3 hr 9 min Inactive Prep Time: -- Cook Time: 51 min
Level: Easy
Serves: 4-6 servings

1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
Kosher salt and freshly ground black pepper
1 quart buttermilk
2 teaspoons hot sauce
1 bay leaf
3 cloves garlic, smashed
3 sprigs thyme
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sweet paprika
1 tablespoon onion powder
3/4 teaspoon cayenne pepper
Peanut or vegetable oil, for frying
Vegetable shortening, for frying

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

BLT Pasta Salad

From Andie Evans
Time: 42 minutes
Makes 4 servings

12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions


Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Orange Pie

From Andie Evans
Makes 6 servings

PIE
1 8-inch purchased graham cracker crust
1 14-oz. can sweetened condensed milk
1 egg
1/3 c. powdered sugar
2 Tbsp. AP flour
2 Tbsp. orange liqueur or orange juice
1 1/2 tsp. grated orange peel
1/4 tsp. orange extract

TOPPING
1 1/2 c. heavy whipping cream
1 1/2 Tbsp. sugar
1/4 tsp. orange extract

Heat oven to 375 degrees. Place crust on baking sheet; bake 10 minutes or until pale brown. Cool completely on wire rack. Reduce oven temperature to 350 degrees.

Whisk sweetened condensed milk and egg in medium bowl until blended. Whisk in all remaining pie ingredients until smooth. Pour into crust.

Bake at 350 degrees for 25 minutes or until filling is slightly puffed and set. Cool completely on wire rack (filling will settle slightly during cooling). Refrigerate 1 hour or until cold.

Beat all topping ingredients in large bowl at medium speed until firm peaks form; spread over pie. Refrigerate at least 3 hours or overnight. Store in refrigerator.

Banana Crumb Muffins

From Dana Schrader

Makes 10 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Clark's Quiche

From Dana Schrader

Makes 16 servings (2 pies)

1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste


Directions
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

French Toast Souffle

From Dana Schrader

Makes 12 servings

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar


Directions
Place bread cubes in a lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Hearty Chicken Pot Pie

Makes 6 servings
Time: 45 minutes

1 can (10-3/4 oz) condensed chicken broth
1 1/3 c. water, divided
4 medium carrots, scrubbed and diced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp. olive oil
2 c. quartered medium mushrooms (about 8 oz.)
1 medium onion, chopped
1 c. frozen peas
1/3 c. AP flour
1 (15-oz.) package refrigerated piecrusts
2 1/2 c. chopped cooked chicken

Combine broth, 1 c. water, carrots, potatoes in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes.

Preheat oven to 425 degrees. Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are softened. Stir in the broth mixture and peas. Increase heat to medium-high and bring to a boil. Whisk the remaining water into the flour until smooth. Whisk flour mixture into vegetable mixture. Boil, stirring frequently, until thickened. Remove from heat.

Unroll 1 piecrust onto a floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2-qt. baking dish. Line the baking dish with the crust.

Stir the chicken into the vegetables mixture and pour into the baking dish. Place the remaining crust over the filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Wild Rice Chicken Salad

From Shirley Evans
Makes 6 servings

1 c. raw wild rice
3 c. chicken broth
2 c. diced, cooked chicken meat
1 c. diced celery
1 tsp. chopped green onion
1/2 c. toasted sliced almonds
1 can water chestnuts, drained
1 c. mayonnaise
salt and pepper
2-3 c. grapes
cinnamon

Cook wild rice and chicken broth together until rice is done, rinse and cool.

In a large mixing bowl, gently mix together the cooked and cooled rice, chicken meat, diced celery, chopped green onion, water chestnuts, mayonnaise, and grapes. Add salt, pepper, and cinnamon to taste. Stir in almonds just before serving.

Crepes

From Andie Evans

Makes 17-22 crepes

Time: 1 hour 15 minutes (including 1 hour resting time)

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Stuffed Chicken Caprese

From Andie Evans
Makes 4 servings

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil.

4 boneless skinless chicken breast halves
4 (1-oz.) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 teaspoon salt, divided
1/8 teaspoon pepper
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil
1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings
PER SERVING: 275 calories, 12 g total fat (5 g saturated fat), 35 g protein, 5 g carbohydrate, 90 mg cholesterol, 370 mg sodium, 1.5 g fiber

Hasselback Potatoes

From Andie Evans
Makes 6 servings
Time: 45 minutes

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper



Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Chocolate-Raspberry Mousse Tartlettes

From Andie Evans
Makes 18 tartlettes

CRUST
1 c. AP flour
1/3 c. powdered sugar
1/8 tsp. salt
1/2 c. unsalted butter, chilled, cut up
1 egg yolk
1 tsp. vanilla extract

MOUSSE
1 (6-oz.) container plus 1 cup fresh raspberries, divided
5 oz. semisweet chocolate, coarsely chopped
1/3 c. heavy whipping cream

Process flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and freeze 15 minutes.

Break dough into 18 pieces; roll each into walnut-size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes or refrigerate 30 minutes or overnight.

Heat oven to 350 degrees. Bake 15 to 20 minutes or until golden brown around edges. (Crust will puff up during baking. If it puffs too much, poke with small knife halfway through.) Cool completely in pan on wire rack; remove from pan.

Meanwhile, puree 6 oz. of the raspberries (about 1-1/2 cups) in food processor until smooth. Strain through sieve to remove seeds.

Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or until room temperature.

Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star or plain tip; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.

Chicken and Asparagus Crepes

From Andie Evans
Time: 35 minutes
Makes 4 servings

When asparagus is out of season, I substitute broccolini and it's wonderful!


Ingredients
3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or homemade crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
Directions


Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g

Bacon and Egg Risotto

From BA 4/11
Time 50 minutes
Makes 6 servings

Ingredients

6 large eggs
5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Preparation


Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1/2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Nutritional Information
One serving contains:
Calories (kcal) 397.2
%Calories from Fat 32.6
Fat (g) 14.4
Saturated Fat (g) 5.1
Cholesterol (mg) 231.6
Carbohydrates (g) 46.1
Dietary Fiber (g) 1.2
Total Sugars (g) 2.6
Net Carbs (g) 44.9
Protein (g) 17.9
Sodium (mg) 413.5

Chicken Pomodoro

From Andie Evans
Makes 2 servings
Time: 30 minutes

2 boneless, skinless chicken breasts, pounded into cutlets
salt and black pepper
AP flour
2 Tbsp. vegetable oil
1/4 c. vodka
1/2 c. chicken broth
2 Tbsp. lemon juice
1/2 c. chopped fresh tomato
2 Tbsp. heavy cream
1/3 c. sliced scallions

Season chicken cutlets with salt and pepper, then dredge in flour. Heat vegetable oil in a saute pan over medium-high heat.

Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.

Deglaze pan with vodka (off the heat or it might catch fire); return to heat and cook until nearly evaporated.

Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Stir tomato and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions. Serve with rice or anything else that will soak up sauce.

Whoopie Pie Cookies

From Andie Evans



Ingredients:

Cookies

· 1 egg

· 1/3 cup vegetable oil

· 1 cup sugar

· 2 cups flour

· ½ cup cocoa powder

· 1 tsp. baking soda

· ¼ tsp. salt

· ¾ cup buttermilk

· 1 tsp. pure vanilla extract



Filling

· ½ cup butter (1 stick) at room temperature

· 1 cup powdered sugar, sifted

· 1 cup marshmallow cream or fluff

· 1 tsp pure vanilla extract



Procedure:

Preheat oven to 350. Grease two large cookie sheets and set aside. In a large bowl, beat the egg and vegetable oil. Gradually add the sugar and continue beating until pale yellow in color. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. In a measuring cup, combine the buttermilk and vanilla. While mixing, alternate adding the dry ingredients and buttermilk to the egg and sugar, beginning and ending with the dry ingredients. Drop the batter by tablespoons onto the cookie sheets. These will spread a lot, so make 6 cookies per sheet at a time. Bake 8-10 minutes, until the top springs back when lightly touched. Remove to wire racks to cool. When cool, spread filling between two cookies to make sandwiches.



For the filling, in a medium bowl, combine all of the ingredients and beat until light and fluffy.



Prep time: 30 minutes

Baking time: 8-10 minutes per batch

Yield: 12

No Knead Bread

From Andie Evans

3 cups bread flour

1/4 teaspoon instant yeast

1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)

1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap, kiss it goodnight and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

Ganache-Filled Chocolate Cupcakes with Meringue Frosting

From Andie Evans
Time 3 hours 15 minutes
Makes 24-26 cupcakes

Ingredients

cupcakes
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
1 1/4 cups bittersweet chocolate chips (about 7 1/2 ounces; do not exceed 61% cacao)

filling and frosting
1 cup heavy whipping cream
2 cups bittersweet chocolate chips (do not exceed 61% cacao)
1 cup sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of coarse kosher salt
1 teaspoon vanilla extract

Preparation

cupcakes

Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

filling and frosting

Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.)
Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.

Using thumb, press down center of each cupcake from top to bottom, forming deep pocket. Spoon or pipe ganache into pocket of each cupcake.

Frost cupcakes, forming tall peaks.
Nutritional Information
One cupcake contains:
Calories (kcal) 310.5
%Calories from Fat 45.8
Fat (g) 15.8
Saturated Fat (g) 9.6
Cholesterol (mg) 46.4
Carbohydrates (g) 43.8
Dietary Fiber (g) 2.2
Total Sugars (g) 34.0
Net Carbs (g) 41.6
Protein (g) 3.2
Sodium (mg) 136.5

Pan-Seared Salmon with Fresh Blackberries

From Andie Evans
Makes 1 serving

1 (5 to 7 oz.) filet of salmon -- also works with white fish like halibut, cod or snapper

6-8 fresh blackberries -- can also add or substitute raspberries, blueberries, etc.

1/4 c. white wine

1/2 Tbsp. butter

juice of 1/2 lemon

flour to coat

salt and pepper to taste

1 Tbsp. vegetable oil

Heat a saute pan over medium heat. Coat salmon filet in flour, remove excess. Add oil to pan and heat. Add salmon filet. Cook for 3 to 5 minutes on one side, flip filet over. Add berries to pan. Deglaze pan with white wine and lemon juice. Season with salt and pepper. Reduce liquid by half. Remove pan from heat and remove fish from pan. Add butter to pan, and slowly swirl pan until butter is melted to form sauce. Pour sauce with berries over fish. Serve and enjoy!

Note: The sauce doesn't thicken much, so don't freak out if it's thin.

Roasted Cauliflower Risotto

From Andie Evans
Makes 4 servings
Time: 40 minutes

1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 Tbsp. EV olive oil
kosher salt and freshly ground pepper
1/4 c. sliced almonds
1/2 medium onion, finely chopped
1 1/2 c. arborio rice
1 clove garlic, minced
1/2 c. dry white wine
3 c. low-sodium chicken broth
2 Tbsp. unsalted butter
4 oz. fontina cheese, grated
1/2 c. roughly chopped fresh parsley

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees. Toss the cauliflower with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

Per serving: 506 calories, 29 fat, 38 carbs, 18 protein

Skillet Fries

From Andie Evans

Yukon Gold potatoes (or whatever kind you like)
olive oil
kosher salt
black pepper
garlic powder (or any seasoning you have on hand--experiment)

Halve the potatoes and slice them 1/8 to 1/4 inch thin. In a bowl, toss potatoes with olive oil and seasonings. Fry in a skillet over medium heat until they are golden brown and delicious.

Three Cheese Cavatappi

From Andie Evans
Makes 4 servings

Cavatappi resembles an elongated elbow macaroni. If you can't find it, you can use rotini or something similar. The addition of mint and lemon keeps the dish from getting too rich under all the cheese.

kosher salt
1 Tbsp. butter
1 Tbsp. olive oil
1/2 c. chopped shallot
9 oz. package frozen chopped brocolli
1/4 tsp. crushed red pepper flakes
coarsely ground black pepper
1/3 c. thinly sliced chives
2 Tbsp. thinly sliced fresh mint leaves
12 oz. cavatappi pasta
1/2 c. mascarpone (4 oz.)
1/2 c. mild goat cheese (3 oz.)
1/2 c. finely grated Pecorino Romano
1 Tbsp. lemon juice

Bring a large pot of well-salted water to a boil over high heat. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen brocolli, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Remove from heat and stir in 3 Tbsp. of the chives and the mint.

Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice and 1/4 cup of the cooking water until smooth. Gently stir in the brocolli mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Per serving: 650 calories

Tortellini with Sausage, Fennel and Mushrooms

From Andie Evans
Makes 8 main-course servings
Time: 50 minutes

1 Tbsp. olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 lb. spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-oz. package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 Tbsp. fennel seeds, coarsely crushed
1/2 c. heavy whipping cream
1 c. chicken broth
1 16-oz. package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-oz. package fresh baby spinach leaves
1/2 c. finely grated Parmesan cheese plus additional (for serving)

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

425 calories per serving

Lemon Ricotta Cookies

From Andie Evans

Makes 44 cookies

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

• Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Make sure to stir the glaze each time before applying. Dip the top of the cookie in the glaze, let the excess drip off and then flip and rest on cooling rack. Let the glaze harden for about 2 hours.

Walnut Meltaways

From Andie Evans
Makes 4 dozen cookies

1 c. unsalted butter, at room temperature
1/2 c. sugar
2 c. AP flour
1/2 c. ground walnuts
1 c. chopped walnuts
1/2 c. powdered sugar, plus more for serving

Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.

Preheat the oven to 325 degrees.

Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.

Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature.) Sift additional powdered sugar over the cookies, if desired, before serving.

To make Joe-safe, use dairy-free butter.

Crown Roast of Lamb

From Andie Evans
Makes 6 to 8 servings

2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2 lbs each
1 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp freshly ground pepper
6 cloves garlic, minced
4 tsp. fresh thyme, chopped
1 1/2 tsp. ground coriander
1 to 1 1/2 Tbsp. sherry vinegar
1/2 to 1 tsp. Dijon mustard
1/2 to 1 tsp. chopped fresh rosemary leaves

Preheat the oven to 375 degrees.

If you're using American lamb, there's some prep involved. First remove the thick slab of fat (save it for stew) and the hard crescent-shaped piece of fat (throw this away, it's totally inedible). If you're using New Zealand or Australian lamb, these pieces have already been removed.

To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2 inches down from the rib ends. Cut through the fat down to the rib bones.

Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. (Have the ribs placed so they curve upwards, it'll help to not be fighting gravity.)

Bend each rack into a semicircle and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.

Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.

Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.

Vanilla Poached Pears

From Andie Evans

Makes 4 servings

1 750-ml bottle white wine, Riesling or Viognier

1 c. water

5 oz. vanilla sugar (approximately 3/4 cup)

1 whole vanilla bean, split and scraped

4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Directions

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.