Ingredients

• 1 1/2 pounds medium-to-large shrimp, in their shells
• Salt and ground black pepper
• Pinch cayenne
• 3 tablespoons extra virgin olive oil
• 2 medium or 1 large chopped onion
• 1 medium carrot, peeled and finely chopped
• 1 large or 3 plum tomatoes, chopped, with juice
• 1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
• 1 pound pasta, preferably fresh

Preparation

Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.

Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.

When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

New York Times, August 2007

Ingredients

• 2 red bell peppers
• 5 garlic cloves, finely chopped, divided
• 1 teaspoon finely chopped rosemary
• 3 tablespoons extra-virgin olive oil, divided
• 4 (1-inch-thick) bone-in pork chops (2 pounds total)
• 1 medium onion, chopped
• 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped flat-leaf parsley

Preparation

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

Gourmet, August 2008

Ingredients

• 1 1/8 lb (500 g) quinoa
• 8 1/2 c boiling water
• 4 tbsp butter
• 1 onion, finely chopped
• 5 1/2 oz bacon, diced
• 5 cloves of garlic, finely chopped
• 9 oz mushrooms, sliced into strips
• 1 tsp saffron
• 1 c dry white wine
• 1 c cream
• 7 oz grated parmesan cheese
• salt
• pepper
• nutmeg
• 4 tbsp parsley, chopped

Optional Ingredients for shrimp quinotto:

• 1 3/4 c cream
• 3 dozen whole shrimp
• 4 tbsp butter
• 1 c water
• oil
• parsley, chopped
• 1 red pepper, chopped

Preparation

Wash the quinoa and drain well, until the water remains clear and free of dirt. Heat the water or broth (if making shrimp quinotto, cook the quinoa in seafood broth) and cook the quinoa until it is done. Drain and cool.

Put the butter in a large skillet and add the onion, garlic, and bacon. Let this cook for a few minutes over low heat. Add the saffron, the wine, the mushrooms, ground nutmeg, salt, pepper, and cream. Bring to a boil and incorporate the quinoa. Cook until it obtains a sticky texture. Add the parmesan cheese and the chopped parsley. Serve garnished with grated parmesan.

Optional Shrimp quinoa

If the quinotto will be prepared with shrimp, clean the shrimp, remove the shells and reserve them. Remove the bodies of the shrimp. Place the tails of the shrimp in a separate bowl. Saute the shells in butter approximately 5 min. Add the tail and water then bring to a boil. Remove from the heat, blend and strain. Return to the heat and add the cream. Reduce to medium heat and cook until it gets the texture of a sauce.

Just before you make the quinotto, heat 10 tbsp of oil in each of two frying pans and sautee the shrimp over high heat. Garnish with parsley and minced pepper.

Ingredients

• 1 cup dried lentils (preferably French green lentils; 7 ounces)
• 4 1/2 cups cold water
• 1 1/2 teaspoons salt
• 1 medium (3/4-pound) fennel bulb, stalks discarded, reserving fronds
• 3 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1/2 teaspoon fennel seeds
• 1 1/4 pounds sweet Italian sausage links
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1 tablespoon red-wine vinegar, or to taste
• Extra-virgin olive oil for drizzling

Preparation

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

Gourmet, January 2007

Ingredients

• 2 1/2 lb shrimp, in shells
• 1/3 c lemon juice
• 1 lb butter
• 1 clove minced garlic
• 1 1/2 tbsp soy sauce
• 1/8 c coarse ground black pepper
• 3 tbsp tobasco
• sprinkle salt
• French bread for serving

Preparation

Combine all ingredients except shrimp in a large pot. Heat to bubbling. Add shrimp and cook until done. Serve with French bread.

Ingredients

• 1 tablespoon olive oil
• 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
• 1 garlic clove, minced
• 1 large russet potato, peeled and cubed
• 1 large stalk celery, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 cups milk (any fat content)
• 8 ounces smoked salmon, flaked
• 1/2 cup heavy cream
• 2 tablespoons chives, chopped

Preparation

Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.

Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.

Add the broth and simmer until the potato is tender, about 15 minutes.

Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don’t let it boil, or the milk will separate).

As it simmers, stir in the cream.

Remove from heat, garnish with the chives, and serve.

Cookie, November 2007

Ingredients

• Salt (for the cooking water, plus teaspoon or more to taste)
• 8 ounces dried penne pasta
• 1 tablespoon olive oil
• 4 ounces (12 thin slices) pancetta, cut into ¼-inch dice
• 1 medium onion, preferably sweet, such as Vidalia or Mayan, cut into ¼- to ½-inch dice (1 cup)
• 1 pound zucchini, preferably 4 small ones, cut into ½-inch dice
• Leaves from 6 stems basil leaves (3 tablespoons), chopped
• Freshly ground black pepper
• Freshly grated Parmesan cheese, for serving

You can use this recipe as a template, replacing the vegetable and the fresh herbs.

Preparation

Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to the package directions. Drain and hold in a colander.

Meanwhile, heat the oil in a large (at least 12-inch) skillet or shallow braising pan over medium heat. Add the pancetta and cook for 2 to 3 minutes, stirring, until the pieces start to turn translucent but not brown. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until the pieces soften.

Add the zucchini and the teaspoon salt (or to taste) and stir to incorporate; cook for 10 to 15 minutes, stirring occasionally, until the zucchini is tender. Add 2 tablespoons of the basil and the pepper to taste.

Combine the cooked penne with the vegetable mixture in a large serving bowl, preferably warmed. Garnish with the remaining tablespoon of basil. Serve warm, with Parmesan for passing at the table.

Stephanie Witt Sedgwick

Ingredients

• 4 boneless, skinless chicken breasts
• Olive oil for grill
• Salt and freshly ground black pepper
• 1/2 c. blueberry vinaigrette
• 1 large head of romaine lettuce, shredded
• 1/3 c. toasted slivered almonds
• 3/4 c. blueberries
• 8 to 10 strawberries, sliced
• 1/2 c. shredded aged gouda

Preparation

Prepare grill. Rinse chicken breasts under cold running water, then drain and blot dry with paper towels. When ready to grill, brush grill grate with olive oil. Season chicken breasts with salt and pepper and arrange breasts in same direction on hot grate.

Grill for 2 minutes. Using tongs, rotate breasts 45 degrees and grill for 2 to 4 additional minutes. Turn breasts, brush cooked side with blueberry vinaigrette and grill, rotating breasts 45 degrees after 2 minutes. Remove breasts to a platter and cool.

When ready to serve, toss lettuce with vinaigrette in a large salad bowl. Arrange almonds, blueberries, strawberries, cheese and chicken breast on lettuce, season with salt and pepper and serve.

Mike Grossmann

Ingredients

• 1 large red grapefruit
• Four 6-ounce skinless trout fillets
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 1 large egg beaten with 1 tablespoon water
• Yellow cornmeal, for dredging
• 3 tablespoons unsalted butter, chilled
• 8 large sage leaves
• Vegetable oil, for frying
• 1/4 cup water

Preparation

Using a sharp knife, remove the peel and bitter white pith from the grapefruit. Working over a medium bowl, carefully cut in between the membranes to release the sections into the bowl. Squeeze the remaining grapefruit juice into a separate bowl. [CP: If you do this, the grapefruit will fall apart when it’s cooking in the butter sauce. I haven’t figured out how to stop that yet.]

Put the flour, egg and cornmeal in 3 shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess. Dip the fillets in the beaten egg, then dredge them in the cornmeal.

In a large skillet, melt 1 tablespoon of the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes per side. Transfer the sage leaves to a plate lined with paper towels to drain. Add 1/4 inch of the vegetable oil to the skillet and heat until shimmering. Carefully add the trout fillets and fry over moderately high heat until golden brown and just cooked through, about 3 minutes per side. Divide the fillets among 4 plates.

Discard the oil and wipe out the skillet with paper towels. Add the fresh grapefruit juice and water to the skillet and bring to a boil; cook for 1 minute. Reduce the heat to moderate, add the grapefruit sections and simmer the sauce for 1 minute. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper and spoon the sauce and grapefruit sections over the trout. Garnish each fillet with 2 sage leaves and serve immediately.

Pumpkin Seed Crust: In a food processor pluse 1/2 c of raw, unsalted pumpkin seeds until coarsely ground. After dusting the fish filets with flour and dipping them in the beaten egg, dredge them in the ground pumpkin seeds instead of cornmeal and fry as directed.

Marcia Kiesel, Food and Wine April 2008

Ingredients

• 2 lb boneless stewing beef, cut into 1 in cubes
• 2 tbl olive oil
• 1 lg onion, finely chopped
• 1 med carrot, finely chopped
• 1 med celery rib with leaves, finely chopped
• 4 garlic cloves, chopped
• 1 c dry red wine
• 28 oz can crushed tomatoes in juice
• 28 oz can crushed tomatoes in puree
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste
• pasta for serving

Preparation

Heat oil in a large skillet over medium-high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan. With a slotted spoon, transfer to crockpot.

Pour off all but 2 tbl fat from the pan or add more if needed. Add the onion, carrot, celery and garlic, and cook, stirring occasionally until the vegetables soften, about 5 min. Add wine and bring to a boil, stirring to release the browned bits in the skillet. Pour into crock pot. Add the tomatoes and spices.

Cover and turn on to low setting. Cook without removing lid for 6 to 7 hours until meat is tender. Season to taste with salt and pepper and serve over pasta.

Joy of Cooking