Donut Army

For someone's birthday, I offered to make their favorite dish - chicken marsala. The problem was, I've actually never had chicken marsala. So a week before the birthday, I found a reputable restaurant that serves the dish so that I could sample it before attempting to make it. This recipe from Cook's Illustrated is quite thorough and resulted in my first ever effort being delicious and birthday appropriate. I cut one corner, which I don't recommend you do; I didn't measure the sauce after its second reduction, and ultimately, I hadn't let it reduce enough. So my final sauce was thinner than it should have been. Follow the instructions and you should be just fine! Chicken Marsala Cook's Illustrate 2 1/4 c marsala , dry 4 tsps unflavored gelatin 1 oz porcini mushrooms , dried, rinsed 4 6-8 ounce chicken breasts , boneless, skinless 2 c stock 3/4 c flour 1/4 c + 1 tsp vegetable oil 3 oz pancetta , in 1/2" pieces 1 lb cremini mushr...

Three CUPS of garlic, man - how can anything taste bad if it has three cups of garlic! Surprisingly, the final product is not actually garlic-heavy, presumably because it roasts for so long. The end product is an A+ pork loin. Roast Loin of Pork with Fennel Ina Garten: Barefoot Contessa Parties! 2 cups garlic , minced 1 T coarse salt 1 T thyme , fresh 1/4 c Dijon style mustard 1 3 lb pork tenderloin , boneless, trimmed, tied 3 bulbs fennel , tops removed 10 carrots , peeled, thickly sliced diagonally 10 potatoes , small, quartered 2 onions , thickly sliced 4 T olive oil 4 T unsalted butter , melted Preheat oven to 425. With mortar and pestle, or food processor, combine garlic, salt and thyme. Add mustard and combine. Spread mixture over loin and allow to sit at room temperature 30 minutes.  Meanwhile, cut fennel bulbs into thick wedges, slicing through the core. Toss fennel, carrots, potatoes, and onions in a bowl with olive oil, melted butter, salt an...

This dish is a colorful feast for the eyes and for the belly! The original instructions call for frozen spinach, which I have used here. But I find frozen spinach still comes out kind of clumpy and have adjusted the below for fresh spinach. Turmeric Ginger Chicken Saute Cooking Light 1 T olive oil 1/4 c red bell pepper , chopped 1/4 c green bell pepper , chopped 1 T red onion , finely chopped 1/2 c red cabbage , thinly sliced 2 tsps ginger , peeled and gratedd 2 cloves garlic , minced 2 lb chicken breasts , boneless, skinless, in 1" pieces 2 T parsley , chopped 2 tsps turmeric 1 tsp salt 1/4 tsp paprika 10 oz baby spinach , chopped Heat oil in large skillet. Add bell peppers and saute 1 minute. Add onion and saute 1 minute. Lower heat to medium and stir in cabbage, ginger, and garlic. Cook 3 minutes. Add chicken and next 4 ingredients (through paprika) and cook 5 minutes. Stir in spinach and reduce heat to low. Cook 10 minutes or until chicke...

] The chicken part of this recipe is extremely forgiving. You could use this as a "clean out the fridge" dish in terms of what vegetables to use and in what proportions. I recommend cutting the chicken into chunks, or even using tenders. It will help with consistent cooking, but keeping the chicken moist. The rice cannot be messed with. It'll get gloppy if you rush it at all.   Chicken and Rice with Cilantro-Poblano Sauce Cooking Light 3/4 c scallion, chopped, divided 1/4 c cilantro 1/2 tsp coarse salt, divided 1/4 tsp pepper, divided 1 14 oz can stock, divided 1 poblano, seeded, chopped 2 cloves garlic, minced, divided 2 T olive oil, divided 1 8 oz package cremini mushrooms, sliced 1 c long grain rice, uncooked 1/2 c water 1 tsp cumin 2 T parsley, chopped 1 T butter  4 6-oz boneless skinless chicken breast 1 tsp olive oil 1/4 c cherry tomatoes, halved Combine 1/4 c scallions, cilantro leaves, 1/4 tsp salt, 1/8 tsp pepper, 1/2 c stock, chile...

Stuffed shells is not in my normal cooking cycle. But, our weather took a turn for the cold and the snow, and so it seemed appropriate to have a casserole like this. This dish has a nice balance of vegetables to cheese to keep it on a "lighter" side -- as light as a stuffed shells casserole can be! Roasted Vegetable Stuffed Shells Two Peas and Their Pod 1 red bell pepper, diced 1 eggplant, diced 1 zucchini, diced 1 T olive oil salt and pepper 21 jumbo pasta shells 15 oz ricotta cheese 1 egg 1 1/2 c mozzarella, shredded, divided 1/4 c Parmesan, grated 1 bunch spinach, chopped 1/4 tsp basil, dried 1/4 tsp oregano, dried pinch nutmeg salt and pepper 2 1/2 c marinara (I used Julia Child's, An Excellent Tomato Sauce) Preheat oven to 400 degrees F. Place the diced red pepper, eggplant, and zucchini on a large baking dish. Drizzle with olive oil and toss. Season with salt and pepper. Roast for 20 minutes, or until veggies are tender, stirring once. ...

This recipe, while requiring some not-always-stocked kitchen ingredients, is easy to follow. And, once you taste it, you won't believe it came from your own kitchen instead of from a restaurant. I promise you. Follow the instructions and you'll be fine. Personally, I omit the shrimp paste because I think it's conceptually gross. But, never skimp on the kaffir lime leaves. They cannot be replaced with simply lime juice, as some food bloggers will suggest. It's a different taste profile altogether. You can find kaffir lime leaves in Asian and Southeast Asian groceries. I use it often enough that I buy a small plant and grow it in a pot so the leaves are always on hand. In a pot, it has grown easily in the midwest (brought indoors for the winter), in Texas (kept in a pot but outdoors, unless it was going to freeze), and now in North Carolina (growing in a sunroom). Easy to grow. It's not a particularly attractive plant, but once you start cooking with it, you'll...

Like everyone, my schedule can get a bit busy. And I find myself in that all-too-familiar situation of being tired from work, uninspired to cook anything, but too hungry to wait for food to be delivered. This is the time to remember that I have individual meals waiting for me in the freezer. And, one of the best ones -- especially in wintertime -- are these individual chicken pot pies. While I am lucky enough to have individual casseroles by Staub that makes these dishes both convenient and cute, you can make the same in any small casserole, or, by using those smaller loaf tins (disposible or not), you'll have enough for 2-3 servings in each pot pie. Also, since these are going into the freezer, I tend to cheat and just use boxed pie dough as my crust. Homemade crust is obviously better, but it does lose some of its charm from having been in the freezer. While this recipe comes from Cook's Country, I have often found that it produces a watery roux that I'm n...

This is a terrific send-off for end-of-season kale. Or, because it is just very yummy and filling, a good way to incorporate more kale into your diet. Oven Risotto with Kale Pesto Bon Appetit 1/2 c walnuts, coarsely chopped, divided 4 T olive oil, divided 1 onion, finely chopped 1 c arborio rice salt and pepper 1/2 c dry white wine 1 clove garlic 1 c parsley leaves 3 T chives, chopped 2 c Tuscan kale, divided 2 T butter 3 oz parmesan, grated (about 2 c) Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes. Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt a...

Fettuccine with Asparagus and Lemon Cream Sauce Boston magazine 1 lb fettuccini pasta 2 bunches asparagus, snapped, in 1" pieces 4 T butter 4 shallots, chopped 1/2 c heavy cream rind and juice from 1 lemon 1 c Parmesan, grated Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender, but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander, and return to the pot. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper. Pour the sauce over the pasta mixture, and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier...

Calabacitas con Queso Rellenos 2 T canola oil 1/2 c yellow onion, chopped 2 T garlic, chopped 1 1/2 c zucchini or squash, diced 3/4 c corn kernels 4 T anaheim chile, peeled, seeded, diced 1/2 c tomato, chopped salt and pepper 1 1/2 c queso fresco, crumbled 4 poblano peppers 2 oz cilantro Preheat oven to 400 heat oil in a saute pan over medium heat. Add onion and suate 1 minute until they just begin to soften. Add garlic, zucchini, corn, and Anaheim chiles. Saute 4-5 minutes, stirring constantly, until the zucchini becomes fairly soft. Add tomatoes and cook anotehr 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper. Let mixture cool. Fold in 1 c queso fresco. Stur rellenos and bake in oven for 10 minutes. Remove from oven and sprinkle with remaining queso fresco and cilantro. Serve with green rice and black beans. Serve with homemade tortillas.

I find it difficult to get a good picture of mac and cheese. Especially when you are in a hurry to eat because your mac and cheese just came out of the oven. Instead of my picture trying to convince you to try this dish, I must rely on my words. This is a hearty, yet surprisingly diverse, mac and cheese casserole. There is enough going on with the ingredients and flavor that you do not feel like you have a chore of getting through a plate full of mac and cheese. Not that that is ever too much of a chore. Spinach-Mushroom Mac and Cheese The Heart of the Plate - Molly Katzen 1/2 lb orecchiette 1 T olive oil 1 c milk 1 T unsalted butter 1/2 lb mushrooms, in 1/2" dice 1 tsp salt 1 tsp garlic, minced 1 tsp dijon-style mustard 2 T flour 1 c beer, room temperature (I didn't have any; used chicken stock instead) 1 lb spinach (original recipe calls for chopping - I threw it in whole - worked just fine) 1 1/2 c sharp white cheddar (6 oz) 3/4 c bread crumbs 1/2 ...

I can't even begin to tell you how often I make this. This fall, I've been making it just about every Sunday -- good for Sunday dinner, and then breakfast leftovers for the next few days. It really is that good. TIP: I actually use my blender for the stage involving beating the eggs and combining with dairy, etc. This is particularly helpful if, like me, you may want to prepare the quiche the night before, but not fully assemble or bake until the morning. If you don't use the blender, then your eggs will separate out by morning and you have to re-beat. No big deal. But with the blender, it's still ready to go in the morning. S ometimes, I get over-exuberant with the blender, and it creates too much of a froth. When this happens, the quiche does take longer to bake. Use judgment, and, a knife test. Naturally, if assembling the night before, do not add the eggs. Simply lay out the pie crust, add the cheese, and top with the vegetables. Put the egg mixture in...

I know many people are afraid of cooking Indian food at home -- largely because they think it involves too many ingredients and will be too time consuming. If this sounds like you, consider trying this recipe. Relatively foolproof, not too involved, and quite, quite delicious. It also doesn't require any seasoning that you wouldn't regularly stock in a Western kitchen. Chole Palak Manjula's Kitchen 1 15-oz can chickpeas 3 c spinach, chopped 2 tomatoes 1/2" piece ginger 1 jalapeno 3 T oil 1/4 tsp asafetida (optional) 1 tsp cumin seed 1 T coriander 1/2 tsp turmeric 1/2 tsp cayenne 1/2 tsp salt 1/2 tsp garam masala Drain the liquid out of the chickpeas and rinse well. Blend tomatoes, chiles and ginger to make a puree. Heat oil in a suacepan. Add asafetida and cumin seeds. When the cumin seeds start to pop, add tomato puree, coriander powder, turmeric, and cayenne. Cook for 4 minutes on medium heat. Tomato mixture will start leaving the oil and will...

I loved these, but they are a horrible mess to eat. If you aren't eating in front of people you are trying to impress, and if you don't mind the possibility of maybe needing to eat some of your burger with a knife and fork, then give these a try. Easily the best part of this burger was the hamburger bun -- recipe follows. Beet, Rice and Goat Cheese Burgers New York Times 2 c brown rice 1 c beet, roasted and diced or grated 1/4 c fresh herbs (parsley and/or dill) 1 15-oz can white beans, drained 1 T lemon juice 1 egg 2 oz goat cheese salt and pepper 2 T canola oil Preheat oven to 375. Combine rice, beets and herbs in a large bowl. Puree beans with lemon juice and egg in a food processor. Add to rice and beets. Add goat cheese, salt and pepper. Combine. Moisten hands and form 6 patties. Working in batches, heat 1 T oil at a time in a cast-iron skillet. Brown patties on one side for 2 minutes. Flip and then place in oven for 10 minutes. Onion-Studded Hambur...

This one, I had to try. I wanted to believe in the magic of smoking something inside the house. But unless one of my readers can come up with a way to make this smokiness much headier, then the risk of fire from this method is simply not worth it. Probably much easier to smoke the eggplants on (or in) a grill. Smoked Eggplant Curry Veggie Belly blog 3 tomatoes 6 cashew nuts 1 T butter, ghee, or vegetable oil 1/2 lb eggplant, American or Asian 1/2 tsp ginger paste 1/2 tsp garlic paste 1/4 tsp garam masala 1/4 tsp chili powder 1 tsp lemon juice (or less, if tomatoes are already sweet) For smoking the eggplant: 1 lump charcoal, about the size of a lemon (be sure to use charcoal that is chemical-free) 1 tsp vegetable oil Roast the eggplant in the oven by coating loosely with olive oil, piercing with a fork and placing on the oven rack. Bake in a 400 degree oven for about 50 minutes - until soft. Boil a medium pot of water, and drop the tomatoes in whole and let th...