Ingredients:

• 6 salmon fillets – skin on if possible (one large filet is fine as well)
• Dijon mustard
• 1-11/2 cups Panko or Bread Crumbs
• 1/3 cup of finely chopped fresh herbs (dill and parsley are a good choice but you can be flexible here depending on your mood/tastes)
• Olive Oil
• Salt and Pepper
• 3 Fresh Lemon
• ½ cup Créme Fraîche
• Chives, finely chopped

1. Cover your baking sheet with parchment or aluminum foil (if using the later, rub with a thin layer of oil to prevent sticking)
2. Clean and pat dry salmon and season with salt and pepper. Season both sides if there is no skin on your filets. Place salmon on baking sheet skin side down.
3. Spread a thin layer of mustard on top of each filet.
4. In a bowl mix Panko or bread crumbs, olive oil and herbs together. Just use enough oil to coat…not soak the crumbs. Add a little at a time to get just the right amount.
5. Place Panko/Crumb mixture on top of mustard and press into each filet.
6. Quarter 3 lemons, reserve ½  for sauce, brush remaining with olive oil and place around salmon.
7. Bake at 425 degrees until browned and center is cooked to your taste – approx. 12 minutes.
8. While baking, whisk together crème fraîche, chopped chives and juice of ¼  lemon.
9. Serve with Israeli couscous tossed with slivered almonds and garnish with extra fresh herbs of your choice and roasted lemons. Sauce may be drizzled around filet or simply dolloped on top.

Ingredients:

Fresh:

• 1 large yellow onion
• 1 or 2 cloves garlic minced (this can be left out but i love garlic)
• 1 carrot
• Green and/or red peppers

For topping:

• Avocado
• Cilantro
• Shredded cheddar cheese (or cheese of your choice)
• Optional: Chicken pieces. (I often buy a pre-roasted chicken if I am in a rush and shred the meat for topping)

Spices:

• 1-2 tsp cumin
• 1/2 tsp chili powder or more to taste
• 1 tsp Coriander
• Salt & Pepper

Pantry/Freezer:

• 1 qt chicken stock
• 1/2- full pkg frozen corn (roasted frozen from Trader Joe’s is my fave)
• 1 or 2 jars of your favorite salsa. I say 1 or 2 since one is enough (if that is all you have) but two is better.
• 1 can kidney beans
• 1 can black beans or chick peas
• Tortilla chips or tortiallas cut into strips and lightly fried in pan

Directions:

1. Sauté onions and garlic in 1-2 tbls olive or veg oil for a few minutes until transulcent on med/high heat

2. Add carrots, peppers and any other fresh veg you may want and continue cooking for 3-5 minutes until softening.

3. Add spices and mix to distribute

4. Add chicken stock to pan and bring up to light boil before reducing heat to med/low

5. Add salsa, corn and beans and cook for at least 10 minutes if not more to meld flavors.

6.  At this point you can add chicken if you are using it and mix in the meat to bring to temperature.

7. While it is cooking you can lightly fry the tortilla strips if you plan on using them. Tortilla chips are fine too.  Also while cooking, you can prepare toppings…chop the cilantro, shred cheese and cut avocado

To Serve:

Ladle soup into bowls and top with the cheese (add first so it is sure to melt into soup), tortillas, avocado, and cilantro. Fresh lime juice really adds to the flavor. Any other toppings you might like are fine to add here. I put sour cream or yogurt on the table with hot sauce for those who need spicier food.

This is a classic chicken recipe. So simple, so good and so easy!  My dear friend Vicki served it while I was visiting in Maine…as tasty as what you would order at a good Italian restaurant in Manhattan.

Ingredients:

• 2 to 3 – Whole boneless, skinless chicken breast (cut in half)
• kosher salt and freshly ground pepper
• ½ cup all-purpose flour for dredging
• 3 TBL Olive oil
• 3 TBL unsalted butter
• 1/3 cup fresh lemon juice (reserve lemon halves)
• ½ cup dry white white
• ¼ cup capers
• sliced lemon for serving
• 1/3 cup fresh parsley, chopped

 Directions:

1. Place chicken between two pieces of parchment paper and pound until ¼” thick. Season with salt and pepper

2. Mix the flour and lightly season with salt and pepper. Dredge chicken thoroughly in the flour mixture, until well coated and shake off excess flour.

3. In a large skillet, over medium high heat, melt equal amounts of butter with good quality olive oil. When it starts to sizzle, add two pieces of chicken and cook for 3 minutes, or until it has browned, flip and cook other side until it has browned.

4. Remove and transfer to heated plate. Continue to do other pieces of chicken, adding butter and oil combination when needed.

5. When chicken is browned, and removed from pan, add to the pan about a ½ cup white wine, lemon juice and capers. Bring to a boil, scraping up the brown bits from the pan. Reduce until thickened (if more liquid is needed, add wine or you could also use chicken stock).

6. Return chicken to pan, and let it simmer for 5 minutes. Remove chicken from pan, add a TBL of butter and thicken sauce a little bit.

7. Pour sauce over chicken and garnish with parsley and lemon slices.

Makes 6 to 8 servings

Ingredients:

• 3 or 4 small eggplants
• sea salt
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup extra-virgin olive oil
• 1/3 cup long-grain rice, parboiled for about 8 minutes to soften the grains
• 1/4 cup minced flat-leaf parsley
• 1/4 cup minced green herbs such as basil, thyme or oregano or a combination of them all
• 3/4 cup ricotta cheese
• dash of Tabasco sauce or cayenne pepper (optional)
• freshly ground black pepper
• 1/2 cup toasted, unseasoned bread crumbs
• 1/4 cup freshly grated parmigiano cheese

Directions:

1. Cut each eggplant in half lengthwise and, using a small paring knife, carefully hollow out the halves, leaving a shell not more than 1/2″ thick.  Sprinkle a little salt over the eggplant shells and turn them upside down to drain in a colander or on a cake rack while you proceed with the recipe. Coarsely chop the eggplant flesh.

2. In a saure pan over medium-low heat, gently sauté the chopped eggplant with the onion and garlic in 2 TBL of the olive oil until the vegetables are thoroughly softened but not brown, about 15 minutes. Remove the pan from the heat and stir in the rice, herbs and ricotta. Add Tabasco, if you wish. Mix well, taste and add salt and pepper if desired.

3. Preheat the oven to 350 degrees. Rinse the eggplant shells to rid them of excess salt and pat the inside dry with paper towels.

4. Lightly oil a baking dish. Mound the stuffing loosely in each shell and set the shells in the baking dish. Sprinkle the tops with the bread crumbs and cheese and drizzle with the remaining oil. Add about 1/2″ of boiling water to the baking pan and bake for 30 to 40 minutes or until the tops are golden brown. Remove from oven and let cool slightly before serving.

This torte can fit many occasions. I discovered it at a wedding brunch served in Maine. The caterer kindly gave me the recipe. I have served it at parties….it’s great grazing food. Enjoy!

Ingredients:

• Cilantro Pesto * See recipe below
• 3  cans (19 oz.) of black beans
• 6 cups low sodium, chicken or vegetable broth
• 2 tsp. ground cumin
• 1 – 12 oz. jar of red peppers, minced and seeded
• 1 cup feta cheese (crumbled)
• 1 cup cheddar cheese (grated)
• ½ cup yogurt or sour cream

Directions:

1.   Cover the beans with broth and cumin and cook for about ½ hour or until liquid has evaporated and the beans are mushy.   Stir frequently.   Beans should be the consistency of refried beans.
2.   Smoothly line a 4 x 8 loaf pan with sheet of saran wrap with edges overlapping pan rim.
3.   Put 1/3 bean mixture into the pan and gently press it to make a smooth layer.
4.   Continue layering as follows:  one layer of cilantro pesto over beans, another layer of chopped peppers (all except 2 TBL), a layer of feta cheese, a layer of cheddar cheese, and then the final layer of the remaining beans.  Press smoothly to make a compact loaf.  Cover and wrap tightly until loaf feels firm…about 2 hours or up to 3 days.
5.   When ready to serve, uncover pan and invert on to the platter, then frost with sour cream and decorate with remaining minced red peppers.

*CILANTRO PESTO

• ¾ cup fresh cilantro leaves
• 4 tsp olive oil
• 2 cloves garlic, minced
• 1/3 cup pine nuts

1.   Puree all ingredients in blender or food processor.

Winter Squash Soup

(serves eight)

Ingredients:

• 1 – large Butternut squash, peeled and cut into rough 1 inch dice
• 1 – large Spanish onion, sliced
• 1 – sprig of fresh rosemary and a sprig or two of fresh thyme
• 2 – oranges
• 1/2 pound of butter
• 1 – bay leaf
• 1/2 cup white wine
• 6 – 7 cups of chicken stock (or organic low sodium chicken stock)
• 2 Tbl. brown sugar
• Salt and pepper to taste
• Crumbled ricotta salata (to garnish)
• chives (to garnish)
• Truffle oil (to garnish)

Directions:

1. Melt butter in large stockpot. Add onions. Add zest from orange, rosemary (thyme is optional), and bay leaf.

2. Cook until onions are translucent, about 10 minutes. Add butternut squash and cook about 10 minutes until butternut squash gets soft, stirring every few minutes so it doesn’t burn on the bottom. Add white wine and juice from oranges.

3. Cook until half the liquid is reduced (almost syrup consistency). Add chicken stock (to cover squash about an inch). Simmer until squash is completely tender. Remove bay leaf. Blend until completely smooth (Tim and I love the Vitamix…available at Hammertown).

4. Season with salt and pepper. Garnish with ricotta salata, sliced chives and truffle oil.

Ingredients:

• 14 tablespoons unsalted butter, softened, and more for the pan
  

  Photo from NY Times

• 6 pounds celery root peeled and cut into chunks
• 2 tablespoons plus 1 teaspoon kosher salt
•  1 1/2 cups sour cream
•  1 teaspoon black pepper
•  6 tablespoons finely chopped chives
•  2/3 cup bread crumbs
•  2/3 cup grated Parmigiano-Reggiano cheese.

Directions:

1. Lightly grease a 9-inch-by-13-inch baking pan.

2. In a large pot, bring the celery root, 4 quarts water and 2 tablespoons salt to a boil. Boil until fork tender, about 20 minutes. Drain.

3. Mash celery root with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread celery root into the prepared pan. Cover and refrigerate for up to three days.

4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

5. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the celery root casserole and bake until golden and crisp, 30 to 40 minutes.

Yield: 12 to 14 servings.

FROM OUR ARCHIVES (originally published Nov. 2010) — This recipe is being featured on this week’s “Love Where You Live” radio show.  It was such a great Thanksgiving recipe we just had to share it! Look for more Turkey Day recipes on our site next week!

I’d never heard of a dry-brined turkey but it’s how I’m making my turkey this year.  This recipe comes from our incredible Turkey 101 Class last Sunday.

The amazing butcher, John McFadden, proprietor of Staubitz Market in Cobble Hill and his wife, Christine Kim, roasted 3 turkeys prepared in 3 different ways.  Regular Roasting; Wet Brined and Dry-Brined.  And the Dry-Brined was the most popular with everyone in the class so we’re sharing it with all of you here.

IMPORTANT NOTE: Dry Brining a turkey takes 4 days!

Dry Brine Recipe:

1 Fresh Natural Turkey (not Butterball or other turkeys that have butter or oil injected into them)

Kosher Salt – 1 Tbsp of Salt (kosher preferred) per 5 lbs of Turkey.

Directions:.

• Remove giblets, liver, neck and all that other stuff from inside the cavity of the turkey.  (You can boil these and use the water and meat in gravy later if you wish)
• Rub the salt all over the turkey concentrating more salt on the thickest pieces of meat (breasts and thighs).
• Loosely bag the turkey and tie the ends and refrigerate.
• Leave the salted turkey in the bag for 3 days. On the fourth day remove turkey from bag and air dry for 1 full day refrigerated.
• When taking the turkey out of the bag you will notice that all the salt has been absorbed and turkey may be slightly blue in color.  That’s okay.  Also during salting process the turkey may look a little black and blue. That’s normal too.
• Preheat oven to 450 degrees

• Melt 1 stick of butter and generously brush the turkey all over with melted butter.
• Place turkey breast side down and roast for 30 minutes. After 30 minutes, turn down the oven temperature to 325 degrees and turn the turkey breast side up.
  
• Cook until thermometer reads 162 degrees (about 2 1/2 hrs. total for a 14-16 lb turkey). If stuffing the turkey you’ll need to add more time.
• Check temperature starting at 40 minutes before it should be done. Do not baste turkey and do not open the oven door until you check internal temperature.

Stuff, roll, and wrap the butterflied pork loin one day ahead. Then, two hours before the party, roast the pork on a bed of apples, which serves as a natural rack and adds sweetness to the cider jus. Don’t sweat the technique: Ask your butcher to trim and butterfly a pork loin for you, or see Bon Appetit’s step-by-step photographs to learn how to butterfly and roll this beauty yourself.

8 Servings

Ingredients:

Filling -

• 1 ounce (1 cup) dried whole porcini mushrooms
• 2 ounces (3/4 cup) dried apples
• 1 pound kale, bottom stems trimmed
• 2 teaspoons kosher salt plus more
• 2 tablespoons (1/4 stick) unsalted butter
• 1 cup minced onion
• 1 tablespoon finely minced garlic
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 2 tablespoons brandy or Calvados
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground pork

    Pork

• 1 (trimmed) 2 1/2–3-lb. pork loin
• 1 teaspoon kosher salt plus more for seasoning
• 1/2 teaspoon freshly ground black pepper plus more for seasoning
• 3 ounces thinly sliced prosciutto
• 5 sprigs rosemary
• 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup dry hard cider
• 1/2 cup low-salt chicken stock

ingredient info:  Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.

Preparation:

Filling -

Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.

Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.

Pork -

To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2″ above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Uncover pork. Season with 1 tsp. salt and 1/2 tsp. pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1″ border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1″ intervals. Tuck rosemary sprigs under twine, spacing apart.  DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 400°.  Place apples in a roasting pan. Melt 1 Tbsp. butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.

Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.

Low-fat cheese can be both creamy and bubbly—that’s why it’s so perfect for healthy cooking. This low-fat version of béchamel, a base sauce, can go in a thousand different directions. It uses Parmesan cheese, but you can use Cheddar to make mac and cheese, or Monterey Jack to make a Tex-Mex sauce. - Laura Pensiero

Direction:

1) In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon salt, and enough water to cover chicken. Bring to a boil; skim off any foam. Reduce heat to low; simmer 5 minutes. Remove pan from heat and let chicken cool in cooking liquid. Remove chicken and shred or chop into bite-size pieces. Set aside.

2) In a large nonstick skillet over medium-low heat, heat 1 tablespoon oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook, stirring, 1 minute. Stir in mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Increase heat to medium and cook, stirring occasionally, until mushroom liquid evaporates, 10 to 15 minutes. Remove mushroom mixture to a bowl.

3) In a skillet over medium-high heat, heat remaining 1 tablespoon oil. Stir in radicchio and 1/4 teaspoon salt; cook, stirring frequently, until radicchio wilts and liquid evaporates, about 5 minutes. Stir in sage and cook 1 minute. Return mushroom mixture to skillet and stir to combine; set aside.

4) Place flour in a large saucepan. Gradually whisk in milk until smooth. Over medium heat, cook, stirring frequently, until sauce comes to a boil. Reduce heat to low and simmer 3 minutes, stirring constantly. Remove pan from heat; stir in 1/4 cup Parmesan cheese, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

5) Preheat oven to 375°. Spray a 13″ x 9″ baking dish with cooking spray. In a small bowl, combine ricotta and mozzarella cheeses; stir well.

6) Reserve 1 cup sauce for top layer. Spread 1/2 cup sauce in bottom of prepared dish. Arrange 4 lasagna noodles over sauce, overlapping noodles slightly to fit. Spread with 1/2 cup ricotta mixture. Spoon on half of mushroom mixture. Top with half of chicken. Pour half of remaining sauce over chicken. Repeat layering. Top with remaining lasagna noodles and spread with reserved 1 cup sauce.

7) Coat a sheet of foil with cooking spray and cover baking dish. Bake lasagna 35 minutes. Uncover dish and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered 15 minutes. Let stand 15 minutes.

Nutritional Information

Per serving: 431 calories (34% from fat); 16 g fat (7 g saturated, 6 g monounsaturated, 3 g polyunsaturated); 34 g protein; 37 g carbohydrates; 2 g fiber; 69 mg cholesterol; 471 mg calcium