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

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Preparation

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Robbie Rice, Allrecipes.com

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

• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1 tbsp chili garlic sauce
• 3 tbsp creamy peanut butter
• 3 tbsp hoisin sauce
• 1/2 tsp sugar
• 3/4 cup water or chicken broth
• squeeze lime juice

Preparation

In a small saucepan, cook the garlic and red pepper flakes in the oil, over medium heat, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, around 1 min. If too thick, thin with more water or chicken broth.

Ingredients

• 4 apples, Granny Smith, peeled, cored and sliced
• 1 lemon, juiced
• 2 teaspoons cornstarch
• Pinch salt
• 1/2 cup plus 1 tablespoon sugar or maple syrup
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 cup orange liqueur (recommended: Grand Marnier)
• Pie crust
• Whipped cream, for serving
• Caramel ice cream, for serving

Preparation

Preheat the oven to 400 degrees F.

In a large mixing bowl combine the apples with the lemon juice, cornstarch, and salt and toss to combine. Add 1/2 cup sugar, nutmeg, and cinnamon and stir well. Toss with the orange liqueur. Transfer to a heated, large skillet.

On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the skillet. Using the tip of a sharp knife, cut several steam vents in the top of the pie crust. Bake the pandowdy uncovered for 30 minutes.

Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.

Serve the pandowdy warm, with a dollop of whipped cream and a scoop of caramel ice cream.

Emeril Lagasse

Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 1/8 c sugar
• 1/2 c vegetable oil
• 2 tbsp buttermilk
• 1/2 tsp vanilla
• 3 ripe medium-large bananas, mashed
• 1/2 + 1/3 cup chopped walnuts

Preparation

Preheat the oven to 325º. Grease a 9 x 5 x 3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped nuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire reack before removing from pan.

Starbucks

Ingredients

• 2 1/4 cups water
• 1 cup long-grain brown rice (such as Texmati)
• 2 teaspoons coarse salt
• 2 tablespoons Champagne vinegar or white wine vinegar
• 2 teaspoons sugar
• 2 tablespoons olive oil
• 1 pound tomatoes, cut into 1/2-inch pieces
• 1 cup (packed) fresh basil leaves, finely chopped

Preparation

Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Bon Appetit, August 2000

Ingredients

Crust:

• 3/4 cup all purpose flour
• 1/2 cup sweetened shredded coconut, toasted, cooled
• 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1/3 cup powdered sugar
• 1 teaspoon instant coffee crystals
• 1/4 teaspoon salt

Filling:

• 1/4 cup sugar
• 6 1/4 teaspoons instant coffee crystals
• 2 tablespoons cornstarch
• 1/2 cup plus 2 tablespoons whipping cream
• 6 tablespoons cream of coconut (such as Coco Lopez)
• 4 large egg yolks
• 1/2 teaspoon vanilla extract

Topping:

• 3/4 cup chilled whipping cream
• 1/4 cup cream of coconut (such as Coco Lopez)
• 2 tablespoons powdered sugar
• Sweetened shredded coconut, toasted

Preparation

For crust: Preheat oven to 350°F. Combine all ingredients in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.

Place crust on baking sheet. Pierce all over with toothpick. Bake crust until golden brown, about 25 minutes. Cool.

For filling: Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours. (Can be made 1 day ahead; cover and keep chilled.)

For topping: Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe decoratively over filling.

Sprinkle with shredded coconut. Refrigerate until cold about 1 hour

Bon Appetit, October 1995