Endive Stuffed with Goat Cheese & Walnuts

Looking for a delicious and elegant appetizer for a special occasion or holiday? This is an excellent option that will be a guaranteed crowd pleaser and it doesn't ruin your appetite for dinner. This year we served it at a neighborhood New Years Eve celebration and it was quickly devoured. We've also made it for a light patio meal accompanied with pasta and wine. Pairs well with a dry white such as a French Sauvignon or Chardonnay. You can make extra candied walnuts to enjoy in salads or on their own. Adapted from Cooking Light Magazine.

Ingredients

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice (freshly squeezed is best)
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel or valencia oranges) with peeling removed
1 tablespoon minced fresh chives (optional - we often omit)
1/4 teaspoon cracked black pepper

Preparation

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with approximately 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with optional chives and pepper. Bon Appetit!

Saffron Risotto with Butternut Squash

Being well nourished means eating very well and leveraging what is in season in the most delicious ways. Butternut squash is such a heavenly vegetable and this recipe perfectly represents its versatility. We warn you that this recipe is not low in fat, but it is full of whole, fresh ingredients. You can omit the pancetta for a vegetarian option. The depth of flavor is remarkable when you add it though. Risotto takes a fair amount of time and attention but is worth every minute of the wait. And yes, this is another Ina Garten masterpiece.

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine (use your favorite Sauvignon Blanc or Chardonnay)
1 teaspoon saffron threads
1 cup freshly grated Parmesan Reggiano cheese

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Roasted Vegetable Soup

Recipes that can be used in multiple ways are always a treat. During the holidays, a fantastic accompaniment are roasted winter vegetables, and they are extremely easy to prepare. The leftover vegetables are even better when used as the base for a delicious soup. Flavors this good can only come from the master, Ina Garten! The small substitution we make is to use 1 large onion in lieu for 1 lb of carrots. Carrots would make it more sweet while the onion is more savory.

Soup Ingredients:
3 to 4 cups vegetable stock (homemade is best)
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
Chopped flat leaf parsley (for garnish)

Directions

In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Garnish with parsley.

Roasted Winter Vegetables:
1 large onion, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley or 2 teaspoons fresh thyme

Preheat the oven to 425 degrees F.

Cut the onion, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Irish Bread Pudding with Caramel Whiskey Sauce

Here is a special holiday dessert that has won many raves by friends and family. Serve it with espresso or a traditional cup of earl grey and enjoy! It is adapted from Cooking Light magazine.

Bread Pudding
1/4 cup butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices
1/4 cup Jack Daniels whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
1 tablespoon sugar
1 teaspoon ground cinnamon

Caramel Whiskey Sauce
1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces 1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)
1/4 cup Jack Daniels whiskey
1/4 cup 1% low-fat milk

Caramel Whiskey Sauce Preparation
Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.
Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.

Bread Pudding Preparation
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and whiskey, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a buttered 13 x 9-inch baking dish. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.

Pumpkin Cake

Fall is such a wonderful time of the year. It is when we most enjoy baking. Here is a fantastic pumpkin cake with cream cheese frosting that you'll want to make for a crowd. If you don't have a crowd coming, be warned that the smell will constantly entice you and it will be impossible not eat it all yourself! What an extraordinary way to reap the benefits of beta-carotene, Vitamin A and potassium! It comes from the Food Network.

Cake:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can Farmers Market organic pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Banana Mousse Tart

This Ina Garten recipe is a decadent twist on traditional pumpkin pie and is a Thanksgiving favorite. It doesn't necessarily fit our minimally-processed category although we do purchase all organic ingredients. You can omit the banana and orange but they add a dimension of depth and complexity and makes the dessert really stand out.

Ingredients
For the crust:
2 cups graham cracker crumbs (14 crackers)*
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

*You can use gluten free graham crackers to make the dessert gluten free. It turns out lovely!

For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar

For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional
Directions
Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Rustic Apple Galette

Hood River produces an amazing array of apples in the fall. Whether you make a trip on the "Fruit Loop" or you grab the latest bunch from your grocer, here is a fabulous way to enjoy them. Especially with vanilla bean ice cream.

We love making this to round out a fall weekend meal. It is delicious following Butternut Squash Lasagne and a salad. The recipe was adapated from Bon Appetit Magazine.

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

2-3 medium apples, peeled, halved, cored, each half very thinly sliced
We like Cortland, Fuji, or McIntosh
3 tablespoons sugar*
3 tablespoons salted butter, melted (margarine to be vegan)
2 teaspoons of cinnamon*
4 teaspoons honey

*To taste depending on sweetness of apples.

Line 1 baking sheet with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Cut to fit baking sheet, place on sheet, cover and refrigerate at least 30 minutes and up to 1 day.

(You can also cut the pastry into circles and divide them on two baking sheets.)

Position rack in oven and preheat to 400°F.

Overlap slices from 1/2 apple on the pastry, using 3-4 lines. (Or circles if using rounds.) Leave 1/4-inch plain border. Sprinkle apples with sugar, cinnamon, then drizzle or brush with butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

BBQ Beef Ribs

We go through a lot of phases in our 'test' kitchen. We had the infamous era of making homemade pasta in the early 2000s. Then there were the ice cream, dried fruit, pastry, pad thai, paella, tomato soup and BBQ rib eras. All were fun and brought many wonderful smells, tastes and ideas to our home. While we try to limit our meat and poultry consumption, we do enjoy ribs or an excellent cut of steak on occasion. This recipe was adapted from a battle for the best ribs in Seattle. Obviously, this was the winner!
Note: You can use pork ribs as well. We buy our beef from Painted Hills and pork from Carlton Farms.

1 rack beef back ribs (about 3 pounds total), cut in 1/2
1 teaspoon seasoning salt
1 cup vegetable broth
1 cup apple juice
2 cups BBQ sauce (recipe follows or can be store purchased)
2 tablespoons apple cider vinegar
1 teaspoon molasses
1 teaspoon instant espresso or 2 tablespoons strong brewed coffee

For the best flavor and texture, place ribs in slow cooker. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and cook on low for four hours. Alternatively, if you are short on time, you can place the ribs in a large pot. Add the same ingredients and bring to a boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.)

Preheat grill to medium heat.

In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples.

NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours.

Best Barbecue Sauce Recipe:
This recipe has been in Susy's family for many years and comes from The Taste of Oregon cookbook.

2 8-oz cans tomato sauce
1 medium onion, chopped and sauteed in butter
1/8 teaspoon garlic salt
1 tablespoon Worcestershire sauce
2-3 squirts of Tabasco sauce
1 cup packed brown sugar
1/4 cup wine vinegar
1 tablespoon parley, chopped

Combine and mix all ingredients together in a saucepan and bring to a boil, simmering 15 minutes.

Black Bean Soup

Black Bean soup is such a treat on a cloudy and cold day in the Pacific Northwest. You can serve this with sweet corn bread or a salad. This is best when the black beans have been soaked with allspice and cayenne but for those in a rush, you can use organic canned black beans. This is another soup recipe from Susy's college days, adapted from the original Moosewood Cookbook.

2 tablespoons butter
1 medium onion
2 cloves garlic
2 diced medium carrots
2 cups dried black beans or (2-3 15-oz cans)
6 cups water (start with 4 if using canned beans)
Dash Allspice for soaking & dash within the soup
1/4 teaspoon cayenne pepper
1 large russet potato, diced
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon ground pepper
Dash sweet paprika
1 can Muir Glen fire-roasted tomatoes (optional)

Optional Toppings:
Sour Cream
Cilantro
Cotija Cheese

To prepare the dried beans, rinse then soak in 6 cups of water 4-6 hours or overnight in allspice and cayenne. Place the soaked beans in a large soup pot with 4 cups of water, bring to a boil, cover and simmer until tender about 1 1/2 hours.

Heat butter in a medium sized skillet. Add the onion, garlic and carrots. Saute over medium heat until the carrots are just tender. Add the potato, cumin, coriander and salt. Saute until the potatoes are tender, about 10 -15 minutes more. Add the sauteed mixture to the beans.

Puree some (or all) of the soup in a blender or food processor to make it extra rich and creamy. Return to the soup-pot, simmer over very low heat 10-15 minutes more. Serve topped with sour cream, cotija and/or cilantro.

Tilapia Fish Tacos with Chipolte Mole

Here is another favorite Fish Taco recipe with an incredible Mole sauce that James created. It was adapted from a "Five Minute Mole" recipe that he found on the Food Network but is easier and even more delicious!

1 pound tilapia fillets
2 tablespoons canola oil

1/2 white onion, sliced
2 whole garlic cloves
1/2 - 3/4 cup tomato sauce
1/3 cup slivered almonds
1 teaspoon cumin seeds
1 cup water
2 chipolte chiles (in Adobo sauce) + 2 teaspoons Adobo sauce
2 teaspoons salt, plus more for seasoning fish

8 1/2 fresh corn tortillas
2 cups shredded cabbage, romaine lettuce hearts or iceberg lettuce
1/2 cup crumbled cotija cheese
Cilantro, Avacado & Lime (optional garnishes)

Season fish with salt and pepper

In a large saute pan over medium-high heat, add the oil. When the oil is hot add the fish and saute until golden on 1 side. Flip over and finish cooking on the other side. Remove fish from the pan to a plate and keep warm.

In the same pan, add the onion, garlic and saute until the onion is golden brown. Stir in the tomato sauce, almonds and cumin seeds and cook for one more minute.

Deglaze the saute pan with the water and stir in the chiles and adobo sauce. Carefully transfer the mixture to a blender. Add the two teaspoons of salt and the 1/2 corn tortilla and puree until very smooth.

Briefly toast the remaining tortillas over an open flame (gas stove or grill) and lay two tortillas on each plate. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with lettuce and garnish with cotija cheese, cilantro and other optional garnishes.

Great with grilled shrimp too & Mango/Avacado salsa.

The mole will keep for 3 days refrigerated.

Sweet Corn Bread

This is an ultimate comfort food in our house. This corn bread is sweet, light and very almost like a corn-cake. It's important to use a ceramic, porcelain or stone baking pan. Glass or metal will not produce the same results. This is the Alber Corn Meal recipe, but we use Bob's Red Mill or other organic brands versus Alber's.

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease 8-inch square baking pan.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

Middle Eastern Lamb Patties

The Ultrametabolism Cookbook has a fresh twist on lamb patties. Serve them with Naan bread, your favorite tabbouli, Mediterranean salad or grilled veggies.

2 pounds lean ground lamb
1/2 cup minced scallions (about 3 medium scallions)
1/3 cup minced red bell pepper (about 1/2 medium pepper)
1/4 cup minced parsley
2 tablespoons minced cilantro
2 teaspoons freshly ground pepper
2 teaspoons minced garlic
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
crumbled Feta cheese for garnish (Valpreso is our favorite)

Place all ingredients, except the olive oil and cheese in a medium bowl and gently combine the mixture, using care not to excessively compact the meat. Form into 6 patties about 1 inch thick.

Preheat an outdoor grill or a grill pan that has been brushed with the extra-virgin olive oil. Grill the lamb for about 5 to 6 minutes on each side for medium rare, or until desired degree of doneness.

Farfalle with Salmon, Mint and Peas

This Martha Stewart recipe is light, simple to prepare and a delicious way to enjoy those important omega-3s. It's an excellent way to use leftovers from the Salmon Poached in Wine recipe, it pairs excellently with grilled veggies or a salad.

3/4 pound farfalle, or other short pasta
1 1/2 pounds skinless salmon fillet
Coarse salt and ground pepper
Juice and finely grated zest of 2 lemons
1 package (10 ounces) frozen peas, defrosted
3 tablespoons unsalted butter
1/4 cup chopped fresh mint, plus more for serving

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

James' Guinness Spiked Chili

James has created the ultimate beef chili that is simple yet rich and spicy. It pairs wonderfully with a pint of Guinness, corn bread and salad. It was adapted from a Bon Appetit recipe. It will easily serve 10-12 people so invite your friends, family and enjoy!

Ingredients
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
4 pounds ground chuck (have the butcher grind a roast for the best flavor)
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree (Muir Glen is best)
3 15-ounce cans kidney beans, drained
1 12-ounce bottle Guinness (draught style)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese (Tillamook or Seaside)

Preparation
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ina's Salad with Warm Goat Cheese

Imagine a world without goat cheese. Susy shudders at the mere thought of it! For other goat cheese enthusiasts, you must try this recipe. Ina Garten strikes gold again with this culinary delight. Note: Be careful when cooking the goat cheese to not use too much oil and to be attentive so it doesn't burn.

1 (11-ounce) log plain or herbed Goat Cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Directions:
Slice the goat cheese into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Harvest Salad

Here is a delicious salad recipe compliments of Bon Appetit Magazine. It is perfect to enjoy in the Fall or Winter.

1 ¼ cups vegetable oil
1/3-1/2 c apple cider vinegar
3-5 tbsp frozen apple concentrate, thawed
2 tbsp minced onion
1 ¾ tsp salt
½ tsp nutmeg
½ tsp ginger
¼ tsp black pepper
1 c thinly sliced red onion
2 gala apples, peeled, halved, cored and cut into ¼ inch dice
5 hearts of romaine halved lengthwise
¾ cup pecans, toasted and coarsely chopped

Whisk first 8 ingredients in small bowl to blend. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Place sliced onion in medium bowl. Cover with cold water. Let stand 30 minutes. Drain well, pat dry.

Place 1/3 cup dressing in a bowl and toss apples to coat. Cut each romaine leaf into three wedges and fan on a large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans

Chicken with Soba Noodles and Peanut Sauce

Here is a great recipe for when you are craving Asian take-out. It is adapted from Cooking Light Magazine and the peanut sauce can be used for a variety of purposes such as a satay dipping sauce.

For those wanting a non-chicken option (and we don't blame you!) substitute shrimp or tofu. If you are using chicken, be sure to know where it is sourced and how it was raised.

1 carrot, peeled
2 cups fat-free, less-sodium chicken broth, divided
1/3 cup peanut butter (organic such as Santa Cruz)
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
2 tablespoons honey
1 to 2 teaspoons crushed red pepper
1 garlic clove, minced
1 pound skinless, boneless chicken breast (or 2 cups of chopped roasted chicken)
5 cups cooked udon or soba noodles (about 10 ounces uncooked noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts
Optional Beans Sprouts and Cilantro for garnish

Shave carrot lengthwise into thin strips using a vegetable peeler.
Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions, peanuts, bean sprouts and cilantro.

Golden Cheddar Cheese Soup

Here is a creamy and delicious vegetable soup from the Moosewood Restaurant. It was one of Susy's first favorite homemade soups from her college days. Pair it with a simple salad and some crusty bread. This soup freezes well so double the recipe and stock up!

1 cup chopped sweet yellow onions
2 tablespoons vegetable oil
2 medium russett or yukon gold potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 teaspoon ground black pepper
pinch of turmeric
2 cups vegetable stock or water
1 cup buttermilk or milk (Non-Fat Skim is fine)

1 cup grated sharp yellow cheddar cheese (locally sourced and rbst free)

salt to taste
minced fresh scallions, chives, or Italian parsley for garnish

In a 3-5 quart soup pot over medium heat, cook the onion in the oil until translucent. Then add the squash, potato, carrot, and broth along with the black pepper and turmeric. Simmer for 20 minutes until vegetables are soft then add milk and cheese and, using either a standard or immersion blender, blend until silky. Salt generously, top with minced herbs, (optional extra cheese), and serve.

Shrimp Tacos with Poblano-Avacado Salsa

We weren't kidding when we said that we liked Fish Tacos! Here is a shrimp version that was adapted from Jamie Purviance. It is incredibly simple and fun, especially with a batch of margaritas!

Salsa:
1 ear corn, husked
6 scallions, white and light green parts only
Olive Oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh grapefruit or lime juice
1 teaspoon minced garlic
1 large avacado (Haas preferred)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

32 large (about 1 1/2 pounds) large shrimp, peeled and deveined
8 corn tortillas
Optional Queso Fresco cheese

To make the salsa: Brush the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened, and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10-12 minutes and the scallions will take 3-4 minutes. Trim the root ends off the scallion; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add them to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle 1 tablespoon of olive oil into the bowl and mix thoroughly.

Brush the shrimp all over with oil and season with salt and pepper. Grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center, 2-4 minutes, turning once. Grill the tortillas over direct medium heat until warm 30-60 seconds, turning once. Fill the tortillas with salsa, shrimp and top with optional queso fresco cheese.

Creamy Broccoli Soup

Mark Bittman has been such an inspiration in his philosophy around food. His book How To Cook Everything Vegetarian is one that James bought a few years ago and it rarely leaves our kitchen counter. For those of you wanting to explore more about how the choices of food you make and the amount you consume impact the environment, Food Matters is a must!

Here is Mark's Creamy Broccoli soup. He describes it as simple and comforting. We would agree!

2 tbsp olive oil
1 large onion, sliced (we prefer sweet)
1 pound broccoli, florets separated, stems chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
1/2 cup white wine (we use Clois Du Bois or La Crema Chardonnay)
3 cups Vegetable Stock (home made or Pacific Organic)
1 cup organic sour cream

Put the olive oil in a soup pot over medium heat. When the oil is hot add the onion, broccoli, garlic, a large pinch of salt and some pepper. Cook until the onion is softened, 5-10 minutes. Add the white wine, cook for 1 minute, then add the stock and cook until the broccoli is very tender, 10-15 minutes.

Use an immersion blender to puree the soup until smooth in the pot. (Or cool the mixture slightly and puree it in a blender or food processor, in batches.) You can prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days and reheat before proceeding.

Stir in the cream, taste and adjust the seasoning and serve.

Spinach Pesto

Do you love pesto and wish you could eat it year round? If you answered yes, then you must try this spinach pesto recipe. It is a fantastic base on pizza, served with your favorite pasta or added to soups. This recipe comes from the infamous Moosewood Restaurant in Cornell, New York.

4 cups firmly packed fresh spinach
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup pine nuts (almonds or walnuts can be used as well for varying flavor)
3/4 cup coarsely grated Parmesan-Reggiano cheese
1/2 cup chopped fresh flat leaf parsley
2 garlic cloves, minced

Wash and drain the spinach. Remove only the large stems. In a food processor (blender is OK), blend half of the spinach with all of the lemon juice and half of the oil. Add the rest of the ingredients and blend until smooth.
Enjoy!

Sauteed Broccoli, Roasted Red Peppers and Goat Cheese

Eating your vegetables has never been more fun, especially for goat cheese lovers. This recipe was adapted from The Sonoma Diet and is delightful!

2 tablespoons extra virgin olive oil
4 cups broccoli florets
2 garlic cloves, thinly sliced
1 cup fresh or bottled roasted red peppers, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
2 ounces goat cheese, crumbled

-Heat oil over medium heat in a large skillet.
-Add broccoli and garlic and cook until crisp-tender (5 - 8 minutes).
-Stir in peppers, parsley, green onion, marjoram, lemon juice, salt, and pepper. Heat through.
-Remove from heat and sprinkle with goat cheese.

Light Baja Fish Tacos

Fish Tacos are a favorite in our home. We have several variations that will eventually be added to the blog. This recipe comes from the September 2010 issue of Sunset Magazine. The good news is that these fish tacos are relatively quick to make, including the slaw and sauce. Susy was very skeptical about any sauce that called for sweet pickle relish but was pleasantly surprised by how good it was!

Notes: Cod is one of the best choices not only in the texture and flavor but by coming from deep water they are less impacted by pollutants. Look for Marine Stewardship Council certified fish to be confident it is safe. Also, please be very picky about your corn tortillas. If you can find them freshly made at your market, a local cantina or latino market, you will not be disappointed in the result!

Fish (See below for Slaw and Tartar Sauce recipes)
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
1 avocado, sliced for garnish
(Optional crumbed Queso Fresco cheese)

Preparation for the Fish:
Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.

Cabbage & Cilantro Slaw
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons vegetable oil
1/4 teaspoon red chile flakes
1/2 teaspoon kosher salt
1 medium head very finely shredded cabbage
1/3 cup chopped fresh cilantro

Preparation for Slaw
Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro.

Chipolte Tartar Sauce
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain low-fat Greek yogurt (Fage 2% is best)
1/4 cup sweet pickle relish (Whole Foods 365 Organic)
1/4 cup chopped onion

Preparation for Tartar Sauce
Purée all ingredients in a blender. Chill until used.

Cheddar Corn Chowder

Adapted from Ina Garten, this is such a comforting, savory soup. We make it year round but it is best when corn is in season. Serve it with a crusty bread and enjoy!

8 ounces bacon, chopped (Applegate Farms Sunday Bacon is best)
1/4 cup good olive oil
3 cups chopped yellow onions (1-2 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced yukon gold potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated (we use Seaside sharp cheddar)
Fresh thyme for garnish (Optional)

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon and optional herbs.

Roasted Pork Tacos

This recipe was adapted by my cousin Vickie from Diana Kennedy, the queen of authentic Mexican cuisine. We first experienced this recipe over a multi-hour dinner prepared by Vickie several years ago. It was transformational and brought an entire new perspective to our kitchen. Diana's cookbooks are like a puzzle which makes it that more fun to research. Banana leaves are an important ingredient as they add to the tenderness and flavor. You can find them at Uwajimaya or check with your local Latino market.

Puerco En Naranja (Pork cooked in Orange Juice)
2 tablespooons of Recado spice paste (recipe follows)
2 teaspoons kosher sea salt
4 garlic cloves, crushed
1/3 cup bitter orange substitute (recipe follows)
4-5 pounds Carlton Farms or other organic Pork Shoulder
1 package banana leaves
Kitchen twine

Preheat oven to 325F. Mix recado, salt, cloves, bitter orange together.
Pierce the meat all over with the point of a sharp knife. Rub mixture into the pork and set aside to season for one hour. Wrap roast with banana leaves and tie together with string.

Place the pork into a lidded heavy casserole or roasting pan into which it will just fit comfortably. Bake for about 2 1/2 hours then remove and flip the roast. Bake for another 3 hours.

Recado de Toda Clase Paste
4 tablespoons mild peppercorns, crushed
12 whole cloves, crushed
12 whole allspice, crushed
2 1/2 inches think cinnamon stick, roughly broken
1/2 teaspoon cumin seeds
4-5 tablespoons crushed oregano (Yucatecan if possible)
Approx. 1/3 cup water

Put the spices into an electric coffee or spice grinder and grind as thoroughly as possible. Strain and grind the residue again. Transfer to a small bowl and add just enough water to mix into a thick paste.

Bitter Orange Substitute
Juice from 1 grapefruit
Juice from 2 oranges
Juice from 2 small limes

Strain out the pulp and use the juice as a substitute. (Can also be used in margaritas!)

Serve the pork in freshly made corn tortillas (check with your local Latino market or make them yourself), Queso Fresca cheese, cilantro, avocado, a mole sauce or salsa ranchera. Fried or pickled onions are a great compliment as well.

Creme Brulee French Toast

There is a book in our house that we refer to as the "food bible." It is our beloved yellow Gourmet Cookbook edited by Ruth Reichl. This cookbook could be counted as one of our best purchases ever, as it has led to so many memories. Ruth is one of the ultimate food icon's of our generation and another on Susy's top list to meet. We are only one degree of separation now since our dear friend Jen got to spend a day with Ruth in Portland last year. (A staple on every food lovers shelf should be "Garlic and Sapphires" which is Ruth's best seller from her days as the NY Times food critic. She leads an amazing life!)

Now onto the recipe:
What could be more decadent than creme brulee? Try creme brulee french toast! Not only is it absolutely incredible, it can be made the night before for a stress free brunch. We make this every Christmas morning as well as when we are entertaining the most special of guests. It comes from a New England Inn and has been one of the top requested recipes from Gourmet Magazine. The beauty of this recipe is that the bottom turns into syrup so you don't need to compliment it with anything else besides some eggs, cottage bacon or fruit. Mimosas don't hurt either. ENJOY!

NOTE: This is the one of two recipes that allows a corn syrup product into our home. That said, we are on the hunt for a homemade corn syrup alternative and will update the recipe once it is tested and perfect.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
One 8- to 9-inch round loaf country-style bread (or Challah)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Risotto with Zucchini

Adapted from a Martha Stewart recipe, here is a flavorful risotto that is perfect on its own with white wine and a mixed greens salad or paired with fish. Using a combination of green and yellow zucchini brightens up the dish. Be patient with risotto as it can quickly turn dry. Don't try to multi-task when you make this, follow the directions and it will turn out perfectly!

2 1/2 cups water
2 boxes (14.5 ounces each) reduced-sodium chicken or vegetarian broth (Pacific organic is best)
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion or shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine (Lange or Clois Du Bois Chardonnay)
1/2 cup freshly grated parmesan cheese, plus more for garnish

Optional: 1 cup fresh or thawed frozen peas,

Directions

Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Reduce heat to medium-low. Add onion or shallots; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.

Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.

Add zucchini and optional peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Stuffed Tomatoes

When tomatoes are in season, this is a wonderful way to serve them. Another favorite Giada Di Laurentiis recipe, it is great served hot or at room temperature.

salt
¾ cup Arborio rice or medium-grain white rice
1 teaspoon plus 2 tablespoons olive oil
4 ripe but firm large tomatoes
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
½ teaspoon black pepper, plus more to taste
¼ cup freshly grated Parmesan cheese

Cook the rice. Drain and rinse the rice under cold running water. Drain well. Transferthe rice toa medium bowl and set aside.

Preheat over to 350°. LIghtly coat an 8-inch square baking dish with 1 teaspoon of oil. Cut a ½-inch-thick slice off the top of each tomato; reserve the tops. Scoop the seeds, pulp, and juice from each into a small bowl. Place the hollowed tomoatoes in the prepared dish.

Add ¼ cup of the tomoato pulp to the rice and toss to coat. Stir in the basil, parsley, garlic, remaining 2 tablespoons of oil, and ½ teaspoon each of salt and pepper. Stir in the Parmesan and season with more salt and pepper to taste. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Replace the reserved tops and bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

Polenta (Basic or Gorgonzola)

Polenta is an ultimate comfort food, with the creamy texture and it warms you up with every bite. Polenta is one recipe that you want to make fresh, don't buy it pre-made. Our favorite recipe comes from Giada Di Laurentiis. We pair it with Pork Loin and salad.

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces

In a large heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter.

For Gorgonzola lovers, add 3/4 heavy cream (or milk), 3 oz Gorgonzola cheese cut into pieces, salt and pepper to taste. Stir into the freshly made polenta and serve.

Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa

Here is a more simple Bobby Flay dish, especially if you make the flavored butter ahead of time. Be sure to use extra large shrimp or prawns.

Smoked Chile Butter:

1 tablespoon olive oil
3 cloves garlic, chopped
1 1/2 sticks unsalted butter, at room temperature
2 chipotle peppers, canned in adobo
1 lime, juiced
Salt and freshly ground pepper

Tomatillo Salsa:

10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
3 tablespoons fresh lime juice
1/4 cup finely chopped red onion
1 jalapeno or serrano pepper, finely chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

Shrimp:
48 large shrimp, shelled and deveined
Smoked Chile Butter
Kosher salt and freshly ground pepper


Directions
For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.

For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

Yucatan Chicken Skewers with Red Cabbage Slaw and Peanut-Red Chile BBQ Sauce

Bobby Flay is a culinary god. Before he was a staple on the Food Network, his presence was known through his restaurants. We have shared many memorable meals at the Mesa Grill in Las Vegas, where he dazzles all of your senses and leaves you wishing that the meal would never end. All of his recipes take time, care and attention to make and they are WORTH IT. This is a fabulous appetizer that we always order at Mesa Grill. The combination of flavors are phenomenal! Margaritas are the it drink to make the night perfect.

1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (2-3 limes)
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
6 (6oz) boneless, skinless chicken thighs, cut in half lengthwise
24 wooden skewers soaked in water for 30 minutes
Kosher salt and freshly ground pepper
Fresh mint leaves, for garnish
Fresh cilantro leaves, for garnish
Finely chopped roasted peanuts, for garnish

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.

Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.

Preheat grill to high or grill pan over high heat.

Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.

Remove chicken from skewer, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.

Peanut-Red Chile BBQ Sauce:
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups your favorite BBQ sauce (see Mesa Grill BBQ Sauce recipe)
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
Salt and freshly ground black pepper

Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.

Red Cabbage Slaw:
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup olive oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Whist together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion, and cilantro and season with salt and pepper. Toss to combine, Let sit at room temperature for at leat 20 minutes to an hour before serving.

Roasted Farmer's Market Veggies with Lemon Herb Sauce

Roasted vegetables are our favorite way to cook them. Grilling is good too but roasting brings out such rich flavors. It is also very easy as you only dirty the baking sheet. This recipe can compliment a variety of dishes such as flank steak, specialty burgers, chicken or seafood.

Preheat the oven to 425 degrees.

Select a variety of your favorite vegetables such as:
Red potatoes
Sweet Potatoes
Asparagus
Green Beans
Yellow squash
Leeks, onions, scallions or shallots
Cherry Tomatoes
Carrots
Parsnips
Mushrooms

Extra-virgin olive oil
Coarse Salt
Black (Or try specialty such as grey or white) Pepper
1 lemon, juiced
1/4 cup chopped Italian parsley
1 pressed garlic clove
Other favorite herbs, we use rosemary, thyme, sage, tarragon, etc. chopped

Wash, trim and prepare vegetables. place them in a bowl, drizzle with olive oil then generously apply salt and pepper. If roasting root vegetables/potatoes, start them first by about 10 minutes as the softer vegetables only take 8-10 minutes total.

While roasting, mix the lemon juice, parsley, garlic and herbs in a small bowl.

Once vegetables are roasted to your preference of done-ness, place on a serving platter and drizzle lemon herb sauce over them. Bon Appetit!

Roasted Pork Loin with Fig and Port Sauce

We absolutely love a good aged tawny port, figs and rosemary. But we wouldn't have thought to pair all three together. When we saw this recipe in one of Giada De Laurentiis' cook books, we had to try it. We first served it for a dinner party with polenta, mixed greens with maytag blue cheese and creme brulee for dessert. It was loved by everyone so it has become a mainstay in our fall cuisine. It is perfect for a weekend or holiday (think Thanksgiving or Christmas!) meal. If people ever wonder why we have 5 rosemary plants, you will too after you try this recipe!

Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin (we prefer Carlton Farms)

Directions
For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately

Roasted Red Pepper Sauce

James created this scrumptious roasted red pepper sauce recipe which can be used as a dip as well with naan bread, veggies or crackers. It is perfect for pouring over chicken or a white fish, such as halibut, tilapia or cod.

1/4 cup chopped parsley
1 medium clove garlic
1 cup roasted red peppers (freshly roasted or packed in oil)
1/4 cup extra-virgin olive oil
2 oil packed sun-dried tomatoes, drained
2 teaspoons fresh lemon juice
1/4 teaspoons coarse salt
Pinch of black pepper
Pinch of crushed red pepper flakes

Process the parsley & garlic in the food processor fitted with the metal blade. Add the peppers, oil, tomatoes, lemon juice, salt, pepper and red pepper flakes. Process until smooth. Enjoy!

Pan-Fried Onion Dip

We made Ina Garten's Pan-Fried Onion Dip for the Fourth of July and it got rave reviews. You can use lower fat versions of the dairy ingredients. We served with stone ground wheat crackers, blue corn chips, celery and carrots.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Susy's Steamed Mussels in White Wine

Steamed mussels are such a simple luxury. This recipe can be used with steamer clams as well. Serve with a crusty bread such as ciabatta, and the rest of the wine wine!

2 lb live mussels
1 tablespoons unsalted butter
3/4 cup white wine (I often use Clois de Bois Chardonnay since it is cheap but still a good drinking wine)
2 chopped scallions
2 cloves chopped garlic
1/4 cup chopped Italian parsley

Scrub and clean (de-beard) the mussels. You can ask your fishmonger at the market to do it for you.

Heat the butter over medium heat in a large pot such as a soup pot or dutch oven. Saute the shallot until it is soft but not browned. Add the garlic cloves and saute for another minute.

Add the white wine, and bring it to a boil. Add the mussels in one layer if possible.

Cover the pot and let the mussels steam for 3-8 minutes. As soon as most of the mussels are open, turn off the heat and toss in the Italian parsley. Cover for a minute while you prepare bowls and plates.

Spoon out plenty of mussels and broth and throw out any mussels that did not open.

Elephant's Deli Tomato Orange Soup

Portlander's are incredibly blessed to have Elephant's Deli and for their world-famous tomato orange soup. Susy's good friend Lisa introduced this soup to us many years ago. We loved it and thankfully to the abundance of other fans, Elephant's has provided their recipe. Spending a lazy lunch or happy hour in the deli over soup, salads, cheese and wine is delightful. Even more delightful is enjoying it from the comfort of home.

1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced Muir Glen tomatoes or 2 pounds fresh roma tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme (or 1 tsp fresh)
1 cup freshly squeezed or low pulp orange juice (start with 1/2 cup and add more depending upon your taste)
1/2 cup heavy cream

In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.

Puree in a food processor or blender; strain through a sieve or food mill for a thin consistency. (We prefer to serve it unstrained.) Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.

At serving time, add the heavy cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect. Pairs great with a rosemary/olive oil loaf and salad.

Roasted Tomato Basil Soup

Here is the quintessential summer soup when plum tomatoes are in season and fresh basil is plentiful. It is another Ina Garten invention and is scrumptious. It freezes well if you make extra but is so good that you will likely eat it all up!

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned (Muir Glen) plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock, vegetable stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (optional - is great thick as well). Taste for seasonings. Serve hot or cold.

Butternut Squash and Sage Lasagna

Our good friends Matt and Marta made this recipe for one of our recurring family game nights a couple years ago. We loved it and make it often in the winter. It comes from Martha Stewart.

•3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
•2 tablespoons extra-virgin olive oil
•Coarse salt and freshly ground pepper
•1 pound whole-milk ricotta cheese
•1/2 cup heavy cream
•2 large egg yolks
•1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
•Freshly grated nutmeg
•2 tablespoons unsalted butter
•1/3 cup loosely packed fresh sage leaves, coarsely chopped
•1 1/4 cups homemade or store-bought low-sodium chicken stock
•Fresh Lasagna Noodles (Cucina Fresca is best)
•4 ounces finely grated Parmesan cheese (1 1/4 cups)


•Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
•Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
•Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
•Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
•Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
•Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 8.

Mom's Pancake in the Oven

Here is one of the most cherished recipes from Susy's childhood, and most requested by guests for breakfast. In the early 80's my Mom found this recipe posted in The Oregonian, and it literally changed the meaning of breakfast. To this day, childhood friends will ask, do you have that pancake in the oven recipe your Mom used to make?

Here are some important tips that Susy has adapted from the original recipe. Use a cast iron skillet and leave it in the oven during the preheating stage. I have experimented with professional quality non-stick and they just don't work as well as a traditional cast-iron pan. I also use a blender to mix the ingredients then let it sit for a few minutes before baking. This helps it puff beautifully. Finally I added vanilla and a pinch of salt.

David Eyre’s Pancake
Adapted from Craig Claiborne

1/2 cup flour
1/2 cup milk
2 eggs
1/2 tsp vanilla
pinch of salt
3 tablespoons butter
confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Optional toppings: fresh fruit, agave nectar, maple syrup, etc.

Preheat oven to 425 degrees, and place the pan in to get it nice and hot
Using a blender, quickly blend the eggs, then add milk, flour, vanilla and salt. Mix together just until lumps dissolve. Let batter sit for a few minutes.

Take the pan out of the oven, and place the 3 tablespoons of butter in it to melt. Pour the batter into the pan or dish and bake for 15-20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice or alternative toppings. (Fresh berries make it beautiful!) Watch the pancake quickly deflate (as seen in the photo below) and serve immediately.

Serves two to four (depending on your will power).