Mascarpone Ice Cream

Materials:

For 1 qt.

• 1 c. whole milk
• 1 c. heavy cream
• 1 c. mascarpone cheese (~8 oz.)
• 3/4 c. sugar
• 3 egg yolks
• 1/2 tsp. vanilla

Methods:

1. In a small bowl, beat the egg yolks together with the sugar until fluffy and lighter in color. Set aside.
2. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat. Reduce to a simmer.
3. While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat the process with a larger spoonful, while beating, then repeat.
4. Scoop all the egg yolk mixture into the hot milk mixture.
5. Return to medium-low heat and cook 8-10 minutes longer, stirring frequently, with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
6. Chill custard 4 hours or overnight.
7. Whisk in mascarpone and vanilla until smooth in texture.
8. Follow ice cream maker instructions to churn into ice cream.
9. Transfer to air tight container and freeze for 2 hours to let "ripen".
10. Nummy.

Fried Chickpeas with Chorizo and Spinach (Thank you Mr Bittman)

Materials:

• 1/4 c. olive oil, plus more for drizzling
• 2 c. cooked or canned chickpeas, as dry as possible (dry w/ paper towel)
• Salt and Black Pepper (to taste)
• 4 oz. chorizo, diced
• 1/2 lb. spinach, roughly chopped
• 1/4 c. cheery (almontillado works great)
• 1-2 c. bread crumbs

Methods:

1. Heat the broiler.
2. Put 3 Tbsp. of the oil (more if needed) in a skillet large enough to hold the chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
3. Reduce heat to medium-low and cook, shaking the pan only occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo.
4. Continue cooking for another 5-8 minutes, or until chickpeas are crisp.
5. Use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
6. Add the remainder of the 1/4 c. of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and liquid has evaporated.
7. Add chickpeas and chorizo back to the pan and toss quickly to combine. Top with breadcrumbs, and drizzle with a bit more oil.
8. Run pan under the broiler to lightly brown the top.
9. Serve!

Oven-Baked Butternut Squash & Sausage 'Risotto' (Thanks to Brian Joughin for this delish dish)

Materials:

• 2 Tbsp olive oil
• 3 cloves garlic, chopped
• 1/2 sweet onion, chopped
• 1 butternut squash, peeled and cubed
• 1 package sausage meat (~1 lb)
• 1 can diced tomatoes, drained
• 1 c. arborio rice
• 2 c. chicken broth
• 1 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• salt & pepper

Methods:

1. Pre-heat oven to 350F.
2. Heat olive oil in large pan. Saute garlic and onions for a few minutes. Add butternut squash and continue to saute until vegetables are fork-tender.
3. Meanwhile in a separate pan, cook sausage until done. Add to pan pan with vegetables.
4. Season with salt, pepper, sage and thyme.
5. Add rice and tomatoes and stir to mix.
6. Transfer to casserole dish and pour broth overtop.
7. Cover dish and cook for 45 minutes at 350F.
8. Uncover dish and cook another 20-25 minutes until most of liquid is absorbed.
9. Eat!

(Good days start & end with) Bread Pudding

Materials

• 16 slices white bread (about 1 loaf)
• 1 cup dried cranberries
• 1/2 c. semi-sweet chocolate chips
• 1/2 c. flaked sweetened coconut
• softened butter
• 4 large eggs
• 2 (12 oz.) cans evaporated milk
• 3/4 c. packed brown sugar
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

Methods

1. Preheat oven to 350F.
2. Soak cranberries in hot water while assembling the rest of ingredients.
3. Spread butter on both sides of bread. Cut into small cubes.
4. Combine eggs, evaporated milk, sugar, vanilla, cinnamon and nutmeg in a bowl.
5. Add bread cubes to bowl and carefully toss to cover bread.
6. Grease a 9x18" baking dish or other large casserole pan.
7. Spread 1/3 of bread mixture over bottom of dish.
8. Cover with 1/2 of the cranberries, coconut and chocolate.
9. Make another bread and topping layer.
10. Finish with a last layer of bread.
11. Pour any remaining liquid from bread overtop.
12. Sprinkle with granulated sugar and cinnamon.
13. Let sit ~20 minutes prior to baking.
14. Bake for ~1 hour or until it shakes like a "well endowed thigh" :)
15. Great fresh out of the oven with a dollop of ice cream!

Ultimate Beef Stew (according to monsieur florence)

Materials:

• 1/4 c. extra-virgin olive oil, for frying, plus more to drizzle
• 3 Tbsp. butter
• 2 c. all-purpose flour
• 2-3 lbs. beef chuck shoulder roast, cut into 2" pieces (also called chuck shoulder pot roast and chuck roast boneless)
• Sea salt
• Freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgendy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1") strips
• 1/4 tsp. ground cloves (you can add a little extra here to taste)
• 2 bay leaves
• 2-1/2 c. beef stock
• pinch of sugar
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 lb. carrots, peeled and sliced
• 2 c. frozen pearl onions, a large handful
• 1 lb. white mushrooms, cut in 1/2
• 1/2 lb. garden peas, frozen or fresh
• Flat fresh-leaf parsley, for garnish
• Horseradish sour cream, for garnish (recipe follows)
• Toasted peasant bread, for serving (recipe follows)

Methods:

1. Preheat a large heavy-bottom saucepan or Dutch oven over medium-high heat with the oil and butter.
2. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat.
3. Shake off excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
4. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon, being sure to loosen up all those tasty bits (i.e. de-glaze!).
5. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock.
6. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 30 minutes. If needed, you can throw in a bit more flour to thicken.
7. Cover and cook on low heat for 2-1/2 hours.
8. After 2 hours, add the halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.
9. Turn the heat up slightly and simmer, uncovered for 45-60 minutes more, until the vegetables and the meat are tender.
10. Add the frozen peas in the last minute of cooking.
11. Season with salt and pepper and remove the thyme sprigs.
12. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving, add a slice or Toasted Peasant Bread, half way submerged into the stew.

Horseradish Sour Cream

Materials:

• 1 c. sour cream
• 1 Tbsp. prepared horseradish
• Olive oil
• Salt and pepper
• Chives, finely chopped, as garnish

Methods:

1. Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix thoroughly until combined.
2. Season with salt and pepper.
3. Add a dollop of he mixture on top of the stew and garnish with chopped chives.

Toasted Peasant Bread

Materials:

• 1 load peasant bread, sliced into 1/2" pieces
• Olive oil
• 4 garlic cloves, halved
• Chopped parsley leaves

Methods:

1. Preheat the oven to 500F.
2. Put a sheet pan in the oven so that it gets good and hot.
3. Place the bread slices on the hot sheet sheet pan. Drizzle the bread with the extra-virgin olive oil and bake for 5 minutes, until the bread is nicely toasted.
4. Rub the bread slices with the garlic cloves, and discard garlic.
5. Sprinkle with parsley and serve.

Yield: 4-6 servings

Uber Healthy Banana-Bran-Flax-Pineapple-Raisin-Oatmeal-Walnut Muffine

Materials:

• 3 bananas, mashed
• 1/2 c. crushed pineapple, drained
• 1 c. bran buds
• 1/2 c. low fat buttermilk
• 1 lg. egg, beaten
• 2 Tbsp. honey
• 1 tsp. ginger
• 1/2 tsp. vanilla
• 1/2 c. + 2 Tbsp. whole wheat flour
• 2 Tbsp. ground flax
• 1-1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 c. rolled oats
• 1/2 c. raisins
• 2 Tbsp. Walnuts, chopped

Methods:

1. Mix pineapple, banana, buttermilk, egg, raisins, honey and vanilla. Let stand 10 minutes.
2. Mix bran, giner, cinnamon, oats, flour, flax, soda and walnuts.
3. Mix dry and wet ingredients until just combined.
4. Divide into 12 pre-greased muffin cups.
5. Bake at 375F for 20minutes.
6. Cool 10 minutes in pan then transfer to wire rack.

Olive Chicken (aka i love chicken)

Materials:

• 2 lbs boneless, skinless chicken thighs
• salt (to taste)
• 3 Tbsp olive oil
• 6 cloves garlic (2 chopped finely)
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/4 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 can whole plum tomatoes, peeled & chopped
• 1 can artichoke hearts
• 20-30 olives, chopped
• 1-1/4 c. dry white wine
• 1-1/4 c. chicken broth (garlic chicken is great)

Methods:

1. Heat oil in large pan on medium-high heat
2. Lightly salt chicken and brown in pan, about 5 minutes per side.
3. Add garlic, bay leaf, thyme, italian seasoning, and pepper.
4. Add wine, broth, artichoke hearts and olives.
5. Bring to boil and then reduce heat to simmer.
6. Simmer ~30 minutes.
7. Add tomatoes.
8. Simmer another ~10 minutes.
9. Serve over rice (use the extra broth to make it!).
10. Nummyness.