Ingredients

• 6 tablespoons olive oil, divided
• 6 (5- to 6-ounce) salmon fillets (about 2 pounds)
• 2 cups chickpeas from two (15-ounce) cans, drained, rinsed
• 1 1/2 cups chopped tomatoes
• 1/4 cup (scant) Niçoise olives or other small black olives
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon salt-packed capers, rinsed, or drained capers in brine
• 1 tablespoon grated orange peel
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh basil leaves, torn if large

Preparation

Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.

Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.

Bon Appetit, May 2007

Ingredients

For the juniper-ginger butter:

• 7 oz. (14 Tbs.) unsalted butter, softened
• 1/4 cup minced fresh ginger
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. minced shallots
• 1 Tbs. ground juniper
• 1 Tbs. chopped fresh sage
• 1 Tbs. fresh thyme
• 2 tsp. minced garlic
• 2 tsp. chopped fresh rosemary

For the brined turkey:

• 2-1/2 lb. kosher salt
• 1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar
• 2/3 cup freshly ground black pepper
• 2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly crushed
• 2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly crushed
• 14-lb. natural turkey (preferably fresh)

For the gravy:

• 1 cup lower-salt chicken broth
• 4 Tbs. unsalted butter
• 3 oz. (2/3 cup) all-purpose flour
• Kosher salt and freshly ground black pepper

Preparation

At least one day ahead, make the butter

Mix the butter ingredients in a bowl. Refrigerate 4 Tbs. of the butter for the gravy and set the rest aside at room temperature for the turkey.

One day ahead, brine and prepare the turkey

In a plastic container or stockpot large enough to hold the turkey, mix all the brine ingredients (except the turkey) in 3 gallons of cold water, stirring until the salt and sugar are mostly dissolved. Discard the neck and the giblets and trim any excess skin or fat. Trim the tail, if desired. Rinse the turkey and submerge it in the brine for at least 4 hours and no more than 6 hours. If the turkey floats, weight it down with a couple of dinner plates.

Remove the turkey from the brine and pat dry with paper towels. Starting at the top of the breast, run your fingers between the breast and the skin to separate them, being careful not to rip the skin. Once you’re halfway down the breast, turn the turkey around and work from the bottom of the breast until you have loosened the skin from the breast, thighs, and as far down the legs as you can reach. Rub the juniper butter under the skin, covering the breast and as much of the legs as possible. Tuck the wings behind the breast and truss the turkey with twine, securing the legs to the body. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, for at least 6 and up to 24 hours.

Roast the turkey

Position a rack in the bottom of the oven and heat the oven to 350°F. If any brine has dripped from the turkey into the roasting pan, pour it out. Then pour 2 cups of warm water into the bottom of the pan and cover the entire roasting pan with foil. Roast undisturbed for 2 hours; remove the pan from the oven and remove the foil. Roast the uncovered turkey until an instant-read thermometer inserted in the thickest part of both thighs reads 165°F, 45 minutes to 1 hour longer.

Move the turkey to a cutting board, tent with foil to keep warm, and let rest for about 30 minutes.

Make the gravy

Strain the turkey drippings into a fat separator cup (or another clear, heatproof container). Let sit until the fat rises to the top and then separate exactly 2 cups of the turkey juice from the fat—don’t use more than that or the gravy will be too salty. Combine the 2 cups juice with the chicken broth and enough water to make 4-1/2 cups liquid.

In a medium saucepan, melt the reserved juniper-ginger butter and the unsalted butter over medium-high heat until foaming. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 2 to 3 minutes. Gradually whisk in the liquid, bring just to a boil, and reduce to a simmer. Whisking frequently, continue to cook about 5 minutes longer to meld the flavors. Season to taste with salt and pepper.

Alfred Portale, Fine Cooking Magazine

Ingredients

For cassoulet:

• 3 medium leeks (white and pale green parts only)
• 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 garlic cloves, chopped 1/4 cup olive oil
• 4 thyme sprigs
• 2 parsley sprigs
• 1 Turkish or 1/2 California bay leaf
• 1/8 teaspoon ground cloves
• 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
• 1 quart water

For garlic crumbs:

• 4 cups coarse fresh bread crumbs from a baguette
• 1/3 cup olive oil
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley

Preparation

Make cassoulet:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

[To add 8 oz. bacon, slice, then fry until fat has rendered. Then add veggies and proceed with the recipe, omitting the 1/4 c. olive oil.]

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:

Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Gourmet, March 2008

Ingredients

• 4 5-ounce chicken breast halves [or white-fish fillets]
• 4 clementines, peeled, diced (about 1 cup)
• 1 cup cherry tomatoes, quartered
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 serrano chile, seeded, minced
• 2 tablespoons olive oil
• 1/2 cup fresh clementine juice (from about 6 clementines)

Preparation

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

Bon Appetit, December 2009

Ingredients

• 1 lg. onion
• 2 sm. bell peppers
• some ground beef or Italian sausage or ground pork
• 1 pkg. sliced mushrooms
• 2 jars standard spaghetti sauce
• 1 lb. spaghetti
• 1 container ricotta cheese (optional)
• 1 container grated parmesan cheese

Preparation

Sautee onion and bell pepper until translucent.

Add ground beef (or Italian sausage, or ground pork).

Cook until the meat is about ¾ cooked.

Add mushrooms and cook until mushrooms and meat are done.

Drain, if desired.

Add spaghetti sauce and simmer for 20-30 minutes.

While sauce mixture is simmering, boil pasta.

Add pasta to sauce and mix thoroughly.

Grease a 9x11 casserole dish.

If using ricotta cheese, add half of the sauce/spaghetti mix, then a layer of ricotta, and then the other half of the sauce/spaghetti mix. Otherwise, just add sauce/spaghetti mix to dish.

Bake, covered, at 350 degrees for 30-45 minutes.

Uncover, top with parmesan cheese, and bake for a few more minutes until bubbly.

Cynthia Pence

Ingredients

• 1 tablespoon olive oil
• 4 ounces thin sliced prosciutto, cut into 1/4 in slices
• 1 garlic clove, sliced thin
• 1 cup heavy cream
• 2 tablespoons lemon juice
• salt and pepper
• 1 lb pasta or penne or fusilli, any with texture
• 1 lb asparagus, trimmed and cut into 1 in pieces
• 1 1/2 cups grated parmesan cheese
• 3/4 cup chopped fresh basil

Preparation

Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.

Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).

Reserve 1 c cooking water and drain pasta and asparagus, return to pot.

Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.

Season with salt and pepper to taste.

Sprinkle with crunchy prosciutto.

Serve. Delicious with crusty warm bread.

Ingredients

• 2 2-pound turkey breast halves with skin and bones
• Olive oil 1 1/2 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup mango chutney
• 2 tablespoons curry powder [JP: Penzey’s maharajah is really good]
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground ginger
• 3 green onions, chopped
• 2 celery stalks, chopped
• 1/2 cup raisins
• 2/3 cup roasted salted cashews

Preparation

Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.

Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

Bon Appetit, August 2000

Ingredients

• 1 (3 1/2 pound) free range chicken
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped rosemary (reserve stems)
• 1/3 cup roast garlic puree

Preparation

Preheat oven to 350 degrees F.

Rinse the chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil, and season, inside and out, with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1 1/4 hours, until chicken is almost cooked through. Remove chicken from the oven and schmear roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through.

Emeril Lagasse

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 3 cups water
• 1 cup dried red lentils
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger [OR: substitute these spices for 1-2 tbsp. Indian curry, such as Rogan Josh]
• 1 cup basmati rice, cooked according to package directions
• 2 plum tomatoes, seeded, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño chili, seeded, chopped (optional)

Preparation

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Bon Appetit, March 1999

Ingredients

Cornmeal shortcakes:

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 3/4 cup heavy cream, plus extra for brushing

Shrimp and chorizo in cream:

• 1 tablespoon butter
• 1/4 cup diced Spanish chorizo
• 1/2 pound mushrooms, quartered
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 pound small cooked shrimp
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 tablespoons minced green onions

Preparation

Cornmeal shortcakes: Heat oven to 375 degrees.

In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt. Add the cold cubed butter and pulse just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining.

Pour in 3/4 cup whipping cream all at once and then pulse 4 to 6 times just to moisten the dough. Do not overmix or the dough will be tough.

Turn the dough out onto a lightly floured work surface and gather into a crumbly mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a consistent 3/4 to 1 inch in height.

Using a sharp knife, cut the circle into 6 wedges. Transfer to a cookie sheet, brush with a little cream, and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.

Shrimp and Chorizo Cream: Melt the butter in a medium skillet over medium heat. Add the diced chorizo and cook until it begins to brown and crisp, about 3 minutes. Add the mushrooms and cook until they soften, about 5 minutes. Add the shallot and cook until it softens, about 3 minutes. Add the white wine and cook until it reduces to a syrupy glaze, about 5 minutes. Add the shrimp and toss them in the glaze. Add the cream and smoked paprika and simmer until the cream has reduced enough to lightly coat the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper.

Split each shortcake in half horizontally. Place the bottom half on a plate and spoon the shrimp mixture over. Sprinkle lightly with minced green onion, place the shortcake tops on top and serve immediately.

Chicago Tribune