Let sausage and cheese stand at room temperature until soft. Mix thoroughly. Add bisquick and knead. Scoop w/ teaspoon, and roll into balls. Place on cookie sheet. Cook at 350 degrees for 15 to 20 minutes, or until brown.
May be frozen on a cookie sheet and kept in plastic bag until ready for use.
1. Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallots evenly over lemon slices. Add wine and water.
2. Place salmon fillets in skillet, skinned-side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent (or until instant-read thermometer inserted in thickest part registers 125 degrees), 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.
3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine remaining 2 tablespoons shallots, chopped herbs, capers, honey, and olive oil in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb-caper mixture, pressing on solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.
4. Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top. Serve, passing reserved lemon wedges separately.
Cook’s Illustrated, May 2008
Soak beans overnight or quick-soak and drain. Bring 5 1/2 c water, beans, and half of shallots to boil in a heavy medium saucepan. Reduce heat to medium-low and simmer 45 minutes. Add 1 tsp salt and simmer until beans are tender, about 30 min. Drain.
Mix mayonase, 4 tbl olive oil, tarragon, 1 tsp vinegar, mustard, and Tabasco in a bowl.
Bring remaining 3 cups of water and wine to boil in a large skillet. Add fish, bring just to a boil. Cover and remove from heat. Let stand until fish is opaque, about 10 minutes.
Meanwhile, heat remaining 2 tbl of olive oil in medium skillet over medium heat. Add remaining shallots, saute 2 minutes, then add beans, tomatoes, and 1 tsp vinegar. Saute until just heated through, about 3 minutes. Keep warm over lowest heat.
Mix 1 tbl poaching liquid into mayonnaise to thin. Divide bean mixture among plates. Using a slotted spatula, place fish atop beans. Top fish with sauce. Sprinkle with capers and caynne.
Whisk all ingredients together in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made 2 days ahead, keep refrigerated.
Pour 6 cups of water and 2 cups beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar, stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with the tip of a small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse in cold running water. Can be made 2 days ahead, wrap corned beef in plastic, cover with foil, and refrigerate.
Place corned beef in a very large wide pot. Add stout and water to cover by 1 in. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to a large baking sheet.
Add all vegetables to liquid in pot, bring to a boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 min. Using a slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 min. Discard spice bag
Cut beef against the grain into 1/4 in thick slices. Arrange beef and vegetables on platter. Serve with horseradish cream and Guinness mustard.
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. Can be made at least 2 days ahead, keep refrigerated.
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Skin, bone, and cut the chicken thighs into bite-sized pieces. Heat the vegetable oil over medium-high heat in a soup pot. Add the onion and cook until golden brown, 7-8 minutes. Add the garlic, ginger, and curry powder, and cook for 30 seconds. Add the chicken and water and cook, stirring, until the chicken loses its raw color and the oil sizzles and pools around the meat, around 3 to 4 minutes. Stir in the chicken broth and salt. Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, 20-30 minutes. If using, stir in the coconut milk and simmer for 5 minutes more. Divide the rice among four bowls, ladle the soup on top and garnish with cilantro.
Joy of Cooking Calendar
Cook farro with bay leaves, salt and olive oil according to package directions.
Sauté garlic in olive oil.
Add tomatoes, lots of capers, red pepper flakes and salt to taste.
Stir in canned or baked tuna, flaked, and lots of fresh basil.
Stir in farro and simmer a few minutes.
Sprinkle with parsley and serve.
Lidia Bastianich
Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.
Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.
Gourmet, November 2001