Pork Ribs with Lentils & Saba

Serves 4

Ingredients:

1 lb. french green lentils
5 c. beef stock
4 tablespoons extra-virgin olive oil
2 lbs. pork ribs, cut into 1-rib pieces
1/2 cup Cannonau wine (or other dry red wine)
1 medium onion, julienned
3 garlic cloves, cracked
6 sprigs thyme, leaves only
2 sprigs rosemary
6 juniper berries, smashed and finely chopped
Sea salt and freshly ground black pepper
1/3 cup saba (or substitute a reduction of sweet balsamic vinegar down to a thick syrup)

Directions:

Soak lentils in fresh water at least 4 hours. Drain.

In a saucepan, warm beef stock over medium heat.

In a dutch oven, heat olive oil over medium heat. Add ribs and sear on all sides. Pour in wine and let simmer for a few minutes, stirring to release browned bits on the bottom of the pan. Stir in onion, garlic, thyme, rosemary, and juniper berries. Let cook for 5 minutes, stirring often. Stir in 1 cup of warm stock. Reduce heat to medium-low and cook, uncovered, for 20 minutes.

Stir in lentils and remaining 4 cups of stock. Season to taste with salt and pepper. Reduce heat to low and cook for 45 minutes.

Add saba, stir well to incorporate, and simmer for 5 minutes. Remove from heat and let rest a few minutes before serving. Serve ribs atop a bed of the lentils.

Chevre-Stuffed Cornbread Kisses

Makes 24 mini-muffins

Ingredients:

3 oz. goat cheese
3 oz. cream cheese with chives
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg

Directions:

1. Preheat the oven to 375 degrees. Generously grease 2 mini-muffin tins.

2. In a small bowl, blend together the goat cheese and cream cheese with a fork.

3. Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Measure the buttermilk and oil into a measuring cup and add egg. Beat lightly with a fork until blended. Pour the liquid ingredients into the dry ingredients. Mix just until blended.

4. Fill the muffin cups about half full. Spoon a lump of the cheese mixture into each muffin. Top each muffin with the remaining batter--it's okay if some of the cheese pokes through the batter. Bake about 15 minutes, or until the edges are golden brown. Let the muffins cool in the pans about 10 minutes before removing. Serve warm or at room temperature.

Orange Trifle with Grand Marnier Cream

Time: 1 hour, plus chilling time.

Bakers' Tip: Segmenting citrus fruit (removing the membranes so just fruit is left) makes it seem juicier and more tender.

Yields Serves 12

Ingredients
12 to 14 medium oranges*
1/2 cup plus 1 tbsp. Grand Marnier or other orange-flavored liqueur (or orange juice), divided
12 ounces mascarpone cheese
3/4 cup whipping cream
3/4 cup good-quality marmalade, divided
2 loaves (10.75 oz. each) pound cake, cut into 1/2-in. slices

Preparation
1. Zest 5 oranges using fine side of a box grater or a razor-sharp grater, such as a Microplane; set zest aside. With a serrated knife, cut ends off all oranges. Set 1 orange cut side down on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a strainer set in a bowl, slice next to each thin white membrane into the center of the orange, releasing segments of orange into strainer and leaving membranes behind. Squeeze juice from membranes into strainer and discard them. Repeat with remaining oranges until you have 4 cups segments and 1/2 cup juice (save remainder of both for other uses); put in separate bowls.
2. Add zest and 1/2 cup liqueur to bowl of juice and set aside.
3. In a stand mixer, combine mascarpone and cream and whisk until stiff peaks form. Add 1/2 cup marmalade and whisk to blend.
4. Arrange a third of the pound cake slices evenly in the bottom of a 3-qt. trifle bowl or other straight-sided bowl. Using a pastry brush, soak cake with 1/4 cup liqueur mixture. Dollop a third of the marmalade cream on top of cake. Arrange 1 cup orange segments over cream, making sure widest part of segments lies against the side of the bowl. Repeat with 1 more layer of cake, pressing down on it slightly before layering on same amounts of liqueur mixture, cream, and oranges. Arrange last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over cake, and arrange remaining 2 cups oranges in a decorative spiral.
5. In a microwave-safe bowl, heat remaining 1/4 cup marmalade with remaining 1 tbsp. liqueur until hot; stir to combine. Brush warm marmalade over orange slices. Chill until ready to serve.

*You can use any combination of orange varieties, including blood oranges, or stick to just one, as we did here with Valencia oranges.

Make ahead: Zest, segments, or entire trifle can be made 1 day ahead.

Autumn Apple Salad

• 4 oz. Gorgonzola cheese
• 2 tbsp champagne vinegar
• 1/4 cup olive oil
• 2 Fuji apples
• 4 heads of Belgium endives
• 1/2 cup toasted walnuts
• Salt and freshly ground pepper

In a large bowl, combine 2 oz. Gorgonzola cheese with 2 tbsp Champagne vinegar and 1/4 cup olive oil, using a fork to mash cheese. Season to taste with kosher salt and freshly ground black pepper. In another bowl, toss 2 Fuji apples, thinly sliced, and 4 heads Belgium Endives, separated, with half the dressing, then divide evenly among 4 plates. Crumble another 2 oz. Gorgonzola cheese over salads and top with 1/2 cup toasted walnuts; drizzle with remaining dressing.

Serves 4

Poulettes a La Biere

8 servings

¼ cup (1/2 stick) unsalted butter
¼ cup vegetable oil
4 Rock Cornish hens, split in half
8 large shallots
3 ounces (6 tablespoons) gin
2 tablespoons flour
1 quart beer
1 teaspoon crushed dried herbs (bay leaf, rosemary, tarragon and thyme) or bouquet garni
1 pound mushrooms, sliced
1 cup sour cream, room temperature

Serve with rice

In large skillet or sauté pan, melt butter with oil over medium-high heat. Add hens and sauté until thoroughly browned. Remove and keep warm. Add shallots and sauté until lightly golden. Drain off all but 1 tablespoon fat. Return hens to skillet and flame with gin. Remove hens.

Dissolve flour in ½ cup beer. Slowly add to skillet, stirring until well blended. Add remaining beer and herbs and bring to simmer. Return hens and coat with sauce. Cover and simmer until meat is tender, about 45 minutes. Remove and keep warm.

Increase heat to high and cook until sauce is reduced by ½, stirring occasionally. Reduce heat, add mushrooms and let simmer 10 minutes. Remove from heat and stir in sour cream. Return hens to pan and coat with sauce. Serve over rice.

Chocolate Bourbon Pecan Cake

This was such a rich & fabulous cake. A little slice sure goes a long way. Though the instructions look a bit daunting, it really wasn't that hard to make...kinda fun to make actually. Next time I'd like to try toasting the pecans a little before adding to the batter.

Ingredients & Directions:

Filling:
8 1/2 (1-ounce) semi-sweet chocolate squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup Bourbon
1/4 cup flour
1 1/2 cups pecans, chopped

Ganache:
1 cup heavy cream
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Remove from heat, and set pot aside leaving the bowl on top of pot.

Whisk egg yolks and half of the sugar in a metal mixing bowl. Place bowl over slightly simmering water, and whisk until yolks reach 140 degrees. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture. Mix flour with pecans and fold into chocolate mixture.

Using an electric mixer, beat egg whites and half of the remaining sugar to form soft peaks, then fold into chocolate mixture. Pour batter into prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place in the freezer for at least 2 hours. Once it's frozen, remove sides of spring pan. Invert cake onto a wire rack and remove bottom of spring form pan.

Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl. Whisk until completely smooth. Set wire rack with cake on top of sheet pan. Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate.

Yield: 10 to 12 servings

Recipe courtesy Paula Deen

Sweet Potato Stuffing

Ingredients:

1 pound ground pork sausage
1 large chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
3 cups sweetpotatoes, peeled and cut into 1/2" cubes
1/2 cup butter
1 teaspoon grated orange peel
1/4 cup chopped parsley
1 cup chicken broth
1/2 cup orange juice
2 beaten eggs
2 (7 oz.) packages of cornbread or breadcrumb stuffing mix

Preparation:

Brown sausage, drain off fat. Sauté onion, celery, green pepper and sweetpotato cubes in butter until tender. Combine sausage, vegetables, orange peel and parsley. Add broth, orange juice and eggs; stir. Combine with stuffing mix. Makes enough to stuff a 16 to 20 pound turkey. As a side dish, place in greased casserole. Bake in 350 degree F. oven for 1 hour.

Notes:

Yield: 12 servings

Recipe courtesy http://www.ncsweetpotatoes.com

Fresh Pear Cobbler Recipe

Pear Cobbler

An easy pear cobbler recipe with butter and cake-like batter, along with fresh pears.

Ingredients:

2 to 2 1/2 cups sliced fresh pears

2 cups sugar, divided

4 ounces butter

3/4 cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup milk

1 egg

Preparation:

• Mix pears with 1 cup sugar and let stand.
• Put butter in 2-quart casserole and place in 325° oven until melted.
• Combine and mix all dry ingredients, including the remaining 1 cup of sugar.
• Whisk together the milk and egg; slowly combine with dry ingredients to make a batter.
• Pour over melted butter. Do not stir.
• Spoon pears over the batter. Do not stir.
• Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.
• Serve hot or cold with ice cream or whipped cream.

Gnocchi

Ingredients

• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

This is served with:

Syrah Braised Beef in Chocolate Chipotle Sauce

Ginger-Carrot Soup

Fresh Pear Cobbler

Syrah Braised Beef in Chocolate Chipotle Sauce

This is a recipe I picked up from a winery in the Tri-Cities area (Gamache Vintners) during a February Wine and Chocolate tasting weekend which they created and paired with their 2004 Estate Syrah.
Anyway, I decided it was time to try making it myself. Though I usually try to make things that are a little more healthy (i.e. not cooking in bacon fat), I had to put those thoughts aside because I know that's where the flavor comes from. In the end, it was a dish to be enjoyed by all of us. It paired very well with our red wine.

• 3 slices thick-cut bacon
• 3lbs boneless chuck roast
• salt & pepper
• 2 cups yellow onion (about 1 med. sized), finely chopped
• 2 shallots, finely chopped
• 1/2 cup carrot (about 1 med. sized), peeled and finely chopped
• 1/2 cup celery (about 2 med. sized stalks), finely chopped
• 4 cloves garlic, peeled and pressed
• 1 small can of chipotle peppers packed in adobo sauce
• 2 cups Syrah wine
• 3 cups low-sodium beef broth
• 2 cups canned diced tomatoes
• 3 Tbsp. shaved bittersweet (70% cacao) dark chocolate
• 1 tsp. unsweetened cocoa powder

Directions:
Preheat oven to 200 degrees. Season roast to taste with salt and pepper. Heat a large, heavy pot over medium heat (a dutch oven works great). Add bacon and sautee until crisp. Once cooked remove the bacon from the pan and drain on paper towels. Brown the roast on all sides in the bacon drippings, then transfer to a plate. Add onions to pot and sautee until clear (about 5 min.), then add shallots, carrot, celery and garlic, and continue sauteing until fragrant (2-3 minutes). Add the wine to the pot and boil, uncovered until the wine is reduced by about half (about 5 min.). While the wine is boiling make sure to scrape up any browned bits stuck to the bottom of the pan. Add broth, tomatoes, bacon (crumbled), 1-2 chipotle peppers, and the roast to the pot, cover, and place in the preheated oven. The roast is done when its internal temperature reaches 160 degrees (approx. 3 1/2 hours).

When roast is done remove it from the pot. Strain the remaining liquid and boil it until it begins to thicken (about 10 minutes).
Reduce the heat to medium and add chocolate, cocoa powder and 1 tsp. adobo sauce; stir until chocolate melts. Shred roast with two forks, return to pot and simmer to rewarm.

Ginger-Carrot Soup

I really liked how this soup turned out. The ginger and the caramelized onions add so much flavor depth for such a simple soup with so few ingredients. I will definitely make this one again.

Recipe from BHG.com

• 2 Tbsp. cooking oil
• 3 cups thinly sliced onion
• 2 Tbsp. sugar
• 1/8 tsp. freshly ground black pepper
• 2 Tbsp. grated fresh ginger
• 8 carrots (about 1-1/4 lb.)
• 1 sweet potato
• 6 cups chicken broth
• 1 cup half-and-half or light cream

Directions:

1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.

Sweet Peach Chicken and Greens

I liked this salad recipe, however when I made it we ended up not eating it right away so it turned out to be a little soggy and wilted. The flavors were really good...though I doubt I'd make it again as I'm not used to a salad being so sweet. I had chosen this recipe because I wanted to make something using Nanqi's yummy homemade peach jam that she had given to me.

Recipe from Rachael Ray Magazine, Aug 08

1 1/2 cups peach jam 3 tablespoons honey 2 tablespoons Dijon mustard 3 skinless, boneless chicken breasts (about 2 pounds) Salt and pepper

2 carrots 3 white peaches, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced One 10-ounce bag mixed greens

Directions:
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.

Pecan Carrot Bundt Cake

I thought this cake recipe was great and so did everyone else that got the privilege of trying it. I will definitely be making this one again. The citrus flavors are the best part and makes it a great cake to enjoy in the summer...though it really could be a great year-round cake.

Recipe from Taste of Home Recipe Book

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 tablespoons grated lemon peel
• 2 tablespoons grated orange peel
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped pecans
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1-1/2 to 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions:
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
For frosting, in a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans. Yield: 12-16 servings.

Asian Pear Slaw

• 2 celery ribs, cut into ¼” matchsticks
• 3 T. lime juice
• 2 T. seasoned rice vinegar
• 1 t. finely-grated peeled fresh ginger
• 2 Asian pears cut into ¼” thick matchsticks
• 2 scallions, sliced thin diagonally
• ¼ c. fresh cilantro leaves
• ½ t. finely chopped fresh hot red chili pepper (or to taste)

Whisk together juice, vinegar, and ginger.

Mix in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving. Serves 6

Chicken with forty Cloves of Garlic

Ingredients

nocoupons

• 6 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 (3 1/2-pound) chickens, cut into eight pieces
• Salt and freshly ground black pepper
• 2 whole heads garlic, about 40 cloves, unpeeled and blanched in boiling water for 10 minutes
• ½ teaspoon dried thyme
• I bay leaf
• 1/2 cup dry white wine
• 1 cup chicken stock

Directions

In a large deep skillet over medium-high heat, warm 2 tablespoons of the butter and the oil until hot. Add the chicken, season with salt and pepper, and brown it on all sides. Distribute the garlic cloves around the chicken and season with the thyme and bay leaf. Cover the skillet and cook the chicken over medium-low heat for 30 to 35 minutes, or until the juices run clear when the chicken is pierced with a fork. Transfer the chicken and garlic to a platter and keep warm. Discard the bay leaf. Skim and discard the fat from the pan, add the wine, and reduce the liquid by half over high heat. Add the stock and reduce to ½ cup. Remove the pan from the heat and swirl in the remaining 4 tablespoons butter. Pour the sauce over the chicken. Serves 4