Chicken & Dumplings

Serves 6

From Jay Foster, Farmer Brown, San Francisco.

INGREDIENTS:

2 cups flour

1 teaspoon salt + more to taste

2 teaspoons baking powder

1 teaspoon brown sugar

4 tablespoons butter, softened

2/3 cup milk

4 boneless skinless chicken breasts, each cut into 6 pieces

Pepper to taste

1 large onion, grated

3 cups chicken stock + more if necessary

1/2 stalk celery, roughly chopped

2 whole peppercorns

INSTRUCTIONS:

Instructions: Sift flour, 1 teaspoon of salt, baking powder and sugar into a bowl. Add 2 tablespoons of the butter and blend with fingers until evenly distributed. Add milk. Mix well with a spoon or your hands. Turn dough out onto a floured surface and roll until 1/8-inch thick. Cut into diamond shapes, about 1/2 by 1 inch, with a sharp knife or pizza cutter. One at a time, tuck one corner of diamond toward the center, and using your palm, roll dough into a torpedo shape. Set aside.

Melt the remaining 2 tablespoons butter in a wide, deep pan. Season chicken with salt and pepper, add the chicken and onions and cook 2-3 minutes or until chicken is browned. Add 3 cups chicken stock, or enough to cover chicken. Add celery and peppercorns. Simmer for 15-20 minutes, or until chicken is done. Remove chicken from pot, strain and reserve liquid, and return to stove and bring to a simmer. Add dumplings, season broth to taste, and cook on low for 15-20 minutes until dumplings are tender and cooked through. They will firm up the longer they cook, so don't simmer them for too long.

To serve, pour the sauce and the dumplings over the warm chicken.

Per serving: 320 calories, 25 g protein, 37 g carbohydrate, 8 g fat (4 g saturated), 63 mg cholesterol, 588 mg sodium, 2 g fiber.

Lemon curd

       Title: Lemon Curd
 Categories: Preserve, English
      Yield: 4 servings

           Grated rind and juice
           3 lemons
      2 lg Or 3 small eggs
      4 oz Butter
      8 oz Sugar

  Wash the lemons and grate the rind finely. Place the lemon juice,
  grated rind, butter and sugar in a bowl set over a saucepan of hot
  water. Stir until the butter has melted and the sugar dissolved.
  Beat the eggs in a separate basin and add slowly to the lemon
  mixture, stirring all the time with a wooden spoon. Transfer to a
  saucepan and cook, stirring occa- sionally, until the curd thickens
  and coats the back of the spoon. Pour into warm jars, cover and
  seal.

Fills approx. 1 qt jar.

Cornbread stuffing

Preparation time: 20 min

Yield: 8 (3/4-cup) servings

4		cups crumbled prepared cornbread
1/4		cup butter, melted
1/4		cup chicken broth
8		slices crisply cooked bacon, crumbled, reserve drippings
4		ribs (2 cups) celery, sliced 1/2-inch
1		medium (1/2 cup) onion, chopped
3		tablespoons reserved bacon drippings
1		teaspoon salt
1/4		teaspoon pepper

Stir together all ingredients in large bowl. Use to stuff 12 to 14 pound turkey.

Casserole Directions: Do not stuff turkey. Heat oven to 350°F. Place mixture into greased 1 1/2-quart casserole dish. Cover, bake for 30 minutes. Uncover; bake for 15 to 20 minutes or until golden brown on top and temperature in middle reaches 165°F.

Recipe Tip
An 8-inch square baking pan of cornbread will make 4 cups crumbled cornbread.

Baked Ginger Apple Pancake

Serves 6

Gingerbread spices blend beautifully with apples in this puffy pancake. If your skillet does not have an ovenproof handle, cover it with two layers of aluminum foil.

• 3 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon mild molasses
• 1/2 teaspoon sea salt
• 2 teaspoons powdered ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, divided
• 2 large Fuji apples, peeled, cored and sliced 1/4-inch thick
• 2 tablespoons golden brown sugar
• 1/2 lemon

Instructions: Place oven rack in center of oven and preheat to 450°.

In a medium bowl, whisk eggs, sugar, molasses, salt, ginger, cinnamon, allspice and milk until combined. Add flour and whisk until blended. The batter will be slightly lumpy. Let stand for the flour to soften while preparing apples.

In a 12-inch ovenproof skillet, preferably with sloped sides, melt 2 tablespoons butter over medium heat. Add apple slices and cook, stirring, until almost tender, about 8 minutes. Add brown sugar and stir to combine.

Whisk batter and pour evenly over apples. Bake 15-20 minutes or until puffed and golden. Remove from oven and dot with 1 tablespoon butter. Squeeze lemon over the top. Let stand 5 minutes before serving. Cut in wedges.

Per serving: 235 calories, 5 g protein, 35 g carbohydrate, 9 g fat (5 g saturated), 125 mg cholesterol, 237 mg sodium, 3 g fiber.

Vince Curatola's Spaghetti Marinara Recipe

1 pound spaghetti
4 tablespoons extra-virgin olive oil (EVOO)
3 cloves of garlic
1 28-ounce can of plum tomatoes
1 small can anchovy filets
1/4 teaspoon sugar
1/4 teaspoon oregano
10 leaves basil
1/2 cup Marsala wine (optional)
Salt and pepper to taste
1/2 cup of grated Romano cheese

Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta to al dente according to the package directions.

In large skillet over medium-high heat, sauté garlic in EVOO until slightly golden. Add tomatoes and crush with fork. Cook for about 5 minutes, then lower flame and simmer. Mash anchovies with the oil from the can to a paste consistency and add to sauce. Add sugar and simmer for 10 minutes. Add oregano, basil and Marsala wine. Continue to simmer for 10 more minutes. Sprinkle with grated Romano cheese and serve.

HERBED SPAGHETTI SQUASH

1 (3 lb.) spaghetti squash
1 tbsp. minced fresh parsley
2 tsp. butter
1/2 tsp. dried whole basil
1/4 tsp. salt
1/8 tsp. pepper
Dash of dried whole sage
Fresh basil sprig (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven; add water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.

Makes 8 servings.

Gingerbread Roll with Lemon Cream

Serves 10

Spicy gingerbread has long been paired with sweet and tangy lemon sauce. My marriage of these flavors resulted in filling this zesty cake with lemon curd lightened with whipped cream. For a holiday treat, use softened pumpkin ice cream for the filling.

• The filling
• 1/3 cup fresh lemon juice
• 6 tablespoons granulated sugar
• 4 tablespoons unsalted butter
• 1 large egg
• 2 large egg yolks
• The cake
• 5 large eggs, separated
• 1/2 cup golden brown sugar, packed
• 1/2 cup mild molasses
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons granulated sugar
• 3/4 cup whipping cream
• Powdered sugar, for dusting the top, optional

For the filling: In a small saucepan over low heat, stir lemon juice, sugar and butter until melted. In a small bowl, whisk egg and egg yolks. Whisk a small amount of warm lemon liquid into the eggs, then stir mixture back into pan. Stir constantly with a heatproof spatula until mixture begins to thicken and looks slightly jelled. Strain into a small bowl. Cover and refrigerate until ready to use.

For the cake: Preheat oven to 325°. Grease a 12- by 17-inch- rimmed baking sheet. Line the bottom with parchment paper, leaving a 2-inch overlap on each short end. Grease the paper and sides of pan with nonstick vegetable coating.

In a large bowl with electric mixer, beat egg yolks and brown sugar until thick and tan colored, about 2 minutes. Add molasses and mix until incorporated. In a medium bowl, whisk flour, baking powder, ginger, allspice, pepper and salt. Mix into egg yolk batter until combined.

In a clean bowl with clean beaters, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Add egg whites to batter and fold together until no streaks of white appear.

Spread the batter in the prepared pan and bake for 15 to 18 minutes, until top is firm and lightly browned. Remove from oven and place a damp dish towel directly on the cake.

To assemble cake: Beat whipping cream until soft peaks form and fold in chilled lemon curd. Overlap 2 sheets of wax paper 19 inches long on a flat surface. Go around edges of cake with a small knife and invert cake onto paper. Remove pan and gently peel off paper. Spread top of cake with a thin, even layer of lemon filling. Beginning with a short end, roll the cake up, using the wax paper to help roll. Don't be concerned it if cracks; just press back together with your hands. Wrap cake in wax paper and foil and refrigerate until chilled, at least 4 hours or up to 2 days. Before serving, transfer to platter and, if desired, sprinkle with powdered sugar.

Per serving: 325 calories, 6 g protein, 42 g carbohydrate, 15 g fat (8 g saturated), 207 mg cholesterol, 196 mg sodium, 0 fiber.

Very Gingery Gingerbread Bundt Cake with Caramel Glaze

Serves 12

This is a deep, dark, moist, spicy cake that's loaded with fresh ginger and coated with a rich caramel glaze. Dark baking pans retain the heat and can cause the exterior of a cake to get too brown. Watch baking time and if sides and top brown too quickly, reduce oven temperature 25°. Thick, heavy baking pans retain the heat more than lighter ones. If using a heavy pan, begin to test for doneness after 45 minutes.

• The cake
• 1 cup vegetable oil (such as canola oil)
• 1/2 cup granulated sugar
• 1/2 cup golden brown sugar, packed
• 1 cup mild molasses
• 3 large eggs
• 3/4 cup peeled and finely minced fresh ginger (about 4 ounces)
• 2 1/2 cups all-purpose flour + more to flour pan
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 1 cup boiling water
• The glaze
• 1/2 cup golden brown sugar, packed
• 1/4 cup (1/2 stick) unsalted butter + more to grease pan
• 1/4 cup whipping cream
• 1/4 teaspoon sea salt

Instructions: Preheat oven to 325°. With room-temperature butter, grease a 12-cup Bundt pan with a paper towel, smearing butter into all the pan's crevices as well as the center tube. Add spoonfuls of flour and holding the pan over the sink, rotate it to coat it with flour. The inside tube will not be completely coated. Knock excess flour into the sink by tapping the pan lightly.

For the cake: In a large bowl, whisk together oil, sugars and molasses until combined. Add eggs and whisk until smooth. Whisk in ginger to incorporate.

In another large bowl, whisk together flour, cinnamon, cloves, nutmeg, mustard and salt. Whisk in molasses mixture until combined. Stir baking soda into boiling water and whisk into batter until blended.

Transfer the batter to the prepared pan. Bake for 50-60 minutes or until sides begin to pull away from pan and cake tester inserted into cake comes out clean. Remove to a rack and cool in pan for 15 minutes.

For the glaze: In a small saucepan, stir brown sugar, butter, whipping cream and salt over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and stir until smooth, about 1 minute. Remove from heat.

Invert cake onto rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Very slowly pour glaze over top, allowing it to be absorbed before adding more. Cool cake at least 1 hour. Serve warm or at room temperature. (Cake may be stored at room temperature well wrapped overnight.)

Variation: The cake may be baked in a 91/2-inch springform pan. Grease the pan and line the bottom with parchment paper.

Per serving: 505 calories, 5 g protein, 67 g carbohydrate, 26 g fat (5 g saturated), 70 mg cholesterol, 391 mg sodium, 1 g fiber.

Nopa's 9-Hour Bolognese

INGREDIENTS:

1 pound uncooked or cooked beef, pork or lamb, or a mix, ground or finely chopped (see note)

1 tablespoon kosher salt + more to taste

2 tablespoons olive oil

1/3 cup butter, softened

3/4 cup yellow chopped onion, in small dice

Freshly ground pepper to taste

1 cup chopped carrots, in small dice

1 cup chopped celery, in small dice

1 1/2 cups whole milk

1/4 teaspoon nutmeg (optional)

1 1/2 cups dry white wine

2 cups chopped canned tomatoes with juice

Freshly grated Parmesan cheese, to serve

INSTRUCTIONS:

Instructions: Rub the salt into the ground or chopped meat, preferably 24 hours ahead of time.

In a large saucepan or Dutch oven over medium-low heat, add the oil and butter. When the butter melts, add the onion and a good pinch of salt and pepper. Saute until onion has lost its crunch and become sweet, 8-10 minutes. Add carrots, celery, another pinch of salt, and cook until they, too, have lost their crunch, another 8-10 minutes.

If you are using raw meat, add it first and cook until all the pink is gone. If you are using cooked meat, cook until it is completely coated with the vegetable base and has cooked out any of its pinkness, as well. If using both raw and cooked meat, cook raw meat first, until it is the same doneness as the cooked meat, then add the cooked meat. Make sure you break up any big clumps of meat.

Add milk. This will look like a lot of liquid, but it will all cook off over time. Reduce heat to low and stir frequently to prevent burning. Simmer until all liquid has evaporated, about 1-1 1/2 hours, stirring every 10 minutes. Add nutmeg, if using.

Add wine and simmer as you did the milk, until it evaporates, another 1-1 1/2 hours, stirring about every 10 minutes.

Carefully add tomatoes, stirring them into the sauce. Reduce heat as low as it will go, and cook for 3 hours. Stir occasionally to make sure nothing sticks to the bottom.

Adjust seasoning with salt and pepper, if needed. Serve over pasta or creamy polenta and top with Parmesan cheese and black pepper.

Note: To use up bits of cooked meat, it's best to chop it rather than grinding it.

Per serving: 270 calories, 13 g protein, g 10 carbohydrate, 16 g fat (8 g saturated), 62 mg cholesterol, 1,078 mg sodium, 2 g fiber.

Root Beer Float Cupcakes

Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)

Directions

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

Makes 2 dozen cupcakes

Vietnamese Coffee Ice Cream

Makes about 1 quart

Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007).

INGREDIENTS:

1 1/2 cups sweetened condensed milk

1 1/2 cups brewed espresso or very strong coffee

1/2 cup half-and-half

Big pinch of finely ground dark-roast coffee

INSTRUCTIONS:

Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 205 calories, 5 g protein, 32 g carbohydrate, 6 g fat (4 g saturated), 27 mg cholesterol, 81 mg sodium, 0 fiber.

Husband Catcher Cake

For the Cake:
2 sticks butter, softened
1 box brown sugar
3 extra-large eggs
3 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2¼ cups sifted all-purpose flour
1 cup buttermilk

For the Filling:
6 ounces orange marmalade
1/8 cup Grand Marnier or orange liqueur

For the Frosting:
3½ tablespoons light Karo corn syrup
½ stick butter
2 tablespoons water
1 tablespoon Kahlua, brandy, orange liqueur or vanilla
1 cup semisweet chocolate chips

Cream together the butter and brown sugar. Mix in the eggs, then add the melted chocolate and vanilla and mix well. Preheat the oven to 350°F. In another bowl, mix the baking soda, salt and sifted flour. To the chocolate mixture, alternate adding the flour mixture and buttermilk, a little at a time. Pour the batter into 2 greased and floured (or nonstick) round cake pans and bake for 30-35 minutes, or until a toothpick inserted in to the middle of each cake comes out clean. Cool the cakes on a wire rack.

In a small saucepan, over boiling water, mix the filling ingredients and cool. Invert one cooled cake layer onto a cake plate, then spread on the cooled filling. Carefully top with the other layer. Cover with plastic wrap, then aluminum foil and refrigerate overnight. Bring the cake to room temperature before icing.

In a medium saucepan, mix the Karo corn syrup, butter, water, and Kahlua, brandy, orange liqueur, or vanilla and bring to a boil. Stir in the chocolate chips and mix until melted. Let frosting cool and stir until it is the consistency of whipping cream. Frost the top and sides of the cake.