Orange-Tarragon Sauce with Cream

This is a wonderful citrus sauce for white fish fillets, and very simple to prepare. I typically use this recipe for halibut. Fish purchased from your favorite market is wonderful, but if you are on a budget I have found the seafood at Costco (or similar warehouse grocer in your area) to be very good, well priced, and suitable for large families.

2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 cup* fresh squeezed orange juice , from 3-4 medium oranges
3 tablespoons champagne vinegar
1/4 cup heavy cream
2 tablespoons unsalted butter , cold
1 tablespoon minced fresh tarragon leaves
Table salt and ground black pepper
orange wedges for serving

1. Heat oil in medium saucepan over medium heat until shimmering but not smoking; add shallot and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add orange juice and vinegar, increase heat to high, and bring to boil; boil until reduced to 3/4 cup, 4 to 6 minutes. Add heavy cream and continue to cook until slightly reduced, about 1 minute. Remove saucepan from burner, whisk in butter and tarragon until combined; season to taste with salt and pepper. Cover to keep warm; set aside, stirring once after about 1 minute.

2. To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with orange wedges, passing remaining sauce separately.

*I use 3/4 cup of orange juice to reduce the sweetness of the sauce just a bit.

Recipe courtesy Cook's Illustrated

Chicken with Sage and Prosciutto

This is a very simple recipe to prepare. It has been a favorite in my home for years. The chicken quantities are listed specifically, but can be altered easily according to the number of guests. Just figure one slice of prosciutto and 1-2 sage leaves for each piece of chicken. Enjoy!

6 chicken breast halves

6 chicken drumsticks
6 chicken thighs
18 thin slices prosciutto
18 fresh sage leaves, plus sage sprigs for garnish
1 1/2 to 2 Tbs. olive oil
Coarse salt and freshly ground pepper, to taste

Preheat an oven to 400°F. Rinse the chicken pieces and pat dry with paper towels. Trim the excess fat from the prosciutto, then cut the slices to the dimensions of the chicken pieces.

Carefully slide your fingers under the skin on each chicken piece, separating it from the meat but leaving it attached on one side. Place a slice of prosciutto directly on the meat and top it with a sage leaf. Carefully pull the skin back in place and press gently with your palm to secure it.

Arrange the chicken pieces in 1 or 2 shallow baking dishes or in a roasting pan large enough to hold them in a single layer. Brush the skin with the olive oil, and season with salt and pepper.

Roast until the skin is brown and crispy, and the juices run clear when a thigh is pierced at the thickest part with a fork, about 55 minutes. Remove from the oven and let rest for 10 minutes before serving.

Recipe courtesy Williams-Sonoma

Picky Child's Delight

It can be difficult-- even with thoughtful planning-- to come up with nutritious meals, seven nights a week, that appeal to every person in a large family. Since I don't make my children eat anything (though I always offer and encourage), I've found myself preparing two different dinners each night--sometimes three--in order to please everyone and ensure healthy eating.

This got to be too much.

Now, once a week, I make up a large bowl of "Picky Child's Delight." In essence, this dish is a balanced combination of foods with universal appeal. To make it, I combine a popular carbohydrate, accepted vegetable and favorite protein with a much-loved dairy.

Drizzle or spritz this with a small amount of light oil in order to keep it from drying out, cover it well, and keep it in the fridge for a side dish fill-in or whole meal substitute for the picky child du jour. The balance ensures healthy fill-ins for picky kids and the make-ahead plan offers last minute convenience.

Here are some of our favorite combinations...

Ham and Cheese
16 oz. whole grain* Penne pasta, cooked
1/2 lb. ham squares or diced Canadian bacon
1/2 lb. broccoli tops, steamed
8 0z. white cheddar cheese cubed
light olive oil
*optional

Pizza Mix
16 oz. whole grain* Rigatoni, cooked
8 oz. pepperoni, sliced
10 oz. black olives, sliced
8 oz. mozzarella diced
light olive oil

Peas and Shells
16 oz. medium shells, cooked
8-10 oz frozen peas, thawed
1/2 lb. chicken pieces, diced
8 oz. Jack cheese, cubed
light olive oil

Chicken and Rice
2 cups dry wild rice, cooked
1/2 lb. chicken pieces, diced
1/2 lb. cooked carrots, diced
8 oz. provolone cheese, cubed
bit of melted butter in rice

Breakfast Mix
16. oz macaroni, cooked
10 eggs hard boiled and cut up
1/2 lb sausage or kielbasa, cooked and chopped
2 green or red peppers, diced
8 oz. white cheddar, cubed

All ingredients are cooked and cooled before mixing. Some of my pickier kids will even try to pick out parts of Picky Child's Delight ! They eat it hot or cold and top it with their favorite condiments (Red Hot, Worcestershire, Ketchup, Olive Oil, Pasta sauce). I'd like to know your combinations if you make some!

Lamb of Spring Stew

1 1/2 lbs baby red potatoes
half a dozen carrots
2 stalks of celery
2 large parsnips
18 pearl onions
1 turnip
1 1/2 lbs boneless lamb stewing meat

Dice potatoes into one inch pieces and toss into a large crock pot or dutch oven. Slice carrots, turnip, parsnips, and celery. Toss on top of potatoes. Peel outer layer off onions and add them to the pot. Cut lamb meat into bite sized pieces and place on top.

1 Tbs butter
2-3 cloves garlic minced
1 tsp. fresh rosemary leaves
2 Cups water
2 tsp. Better Than Bouillon Beef
1 Tbs. Dijon mustard
Fresh cracked pepper
Secret Ingredient

Melt butter in a medium sauce pan and saute garlic and rosemary (cut into small pieces) for a minute or two. Turn the pepper mill over this a few times. Add water and Better Than Bouillon. Whisk until completely dissolved. Whisk in Dijon mustard. And now....

...for the secret ingredient

OK, it doesn't have to be shaped like a bunny, but the secret ingredient is...

CHOCOLATE.

Melt one oz. unsweetened chocolate in the broth and pour the mixture over meat and vegetables already prepared in the crock pot or dutch oven. Cook on low heat for 8 hours or higher heat for 5 hours.

10 oz. fresh snow peas
1 TBS. butter
1 tsp. fresh rosemary leaves
1/2 cup water
1/2 cup of dry white wine
1 Tbs corn starch
Black pepper to taste

Half an hour before cooking has ended, melt 1 Tbs. butter in a small saucepan and fry rosemary and black pepper for a minute. Add water and wine and bring to scalding. Whisk cornstarch in and stir until thickened. Remove from heat and add to the pot, stirring well. Top with snap peas 5 min. before serving.

Garnish with fresh sprigs of rosemary

Serve with plenty of fresh crusty bread and butter.
Enjoy!

Pasta with Sun-Dried Tomatoes, Ricotta and Peas

This recipe is an easy, throw-together-at-the-last-minute gem. I have never been very fond of mint used for culinary purposes, but somehow it works quite well here. Freshly chopped sage is a good substitution if you don't favor mint in your food.

1 pound medium pasta shells
table salt
1 cup frozen peas (4 ounces)
2 medium cloves garlic , minced or pressed through garlic press (2 teaspoons)
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
12 ounces whole-milk ricotta (1 1/2 cups)
1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse
1/4 cup grated Parmesan cheese , plus additional for serving
2 teaspoons finely chopped fresh mint leaves

freshly ground black pepper

1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.

2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately. Serves 4-6.

Recipe courtesy Cook's Illustrated

Pan-Seared Filets with Red-Wine Shallot Sauce

This sauce wonderfully enhances any good cut of beef, and is very simple to prepare. It is one of the only meals enjoyed by my entire household. If you prefer to grill your beef, you may pan-sear one steak just until brown bits and juices accumulate in the pan, then transfer the meat to the barbecue. Enjoy!

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4 filet mignon steaks (rib-eye is a good second choice)

2 medium shallots , minced
2 teaspoons brown sugar
1/2 cup dry red wine - Pinot Noir, Cabernet or Zinfandel
1/2 cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter , cut into 6 pieces
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
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Over medium-high heat, sear the steaks in a 12-inch heavy bottomed saute pan or skillet, about 4-8 minutes (4=rare; 8=medium) per side. Remove filets to a heat-proof platter and keep warm in the oven, reserving accumulated juices in the pan.

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Off heat, in the same pan used to cook steaks add shallots and sugar; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.

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Return pan to high heat. Add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes.

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Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer.

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Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

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Recipe courtesy Cook's Illustrated

Salmon in Muscadet Cream Sauce

This recipe is not only my favorite for fish and salmon, but it is my ultimate favorite main course recipe of all time. It changes the minds of even those who have a distaste for fish! The entree has been a staple in our home for years, and it has turned out beautifully every time. It is imperative that a Muscadet or other very dry white wine be used for this recipe. The chervil, chives and tarragon used in combination here make up a symphony for your palate - you will be sure to use them together in other meals. Bon Appetit!

4 tomatoes, peeled, seeded and diced
2 shallots, diced
1 1/2 cups Muscadet or other dry white wine
1 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
3 Tbs. unsalted butter
6 center-cut salmon fillets, about 1 1/2 lb. total, skin removed
2/3 cup crème fraîche
1 tsp. minced fresh chervil
1 tsp. minced fresh chives
1 tsp. minced fresh tarragon

In a saucepan over medium heat, combine the tomatoes, shallots, wine and 1/2 tsp. each of the salt and pepper. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. Remove from the heat and set aside.

In a large fry pan over medium-high heat, melt the butter. When it foams, add the salmon fillets. Sear until golden, about 2 minutes, then turn the fillets and sear the other side until golden and just opaque throughout, about 2 minutes more. Sprinkle the salmon with the remaining 1/2 tsp. each salt and pepper and transfer to warmed individual plates.

Strain the tomato mixture through a fine-mesh sieve placed over a bowl, pressing against the pulp to extract all the juice. Stir in the crème fraîche, then taste and adjust the seasonings. Return the sauce to the saucepan over medium heat and cook, stirring, until the sauce thickens a bit, 2 to 3 minutes.

Pour the sauce over the salmon and sprinkle with the chervil, chives and tarragon.

Recipe courtesy Williams-Sonoma

Mascarpone Farfalle with Cremini, Asparagus and Walnuts

This recipe is quick and simple, which makes it a favorite in our home for weeknights, but it's flavors are delicious enough to be served to special guests. It also makes a wonderful Lenten dinner. The recipe is fine as is, but I increase the mascarpone and nutmeg to my taste and substitute pecans for the walnuts. Enjoy!

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Recipe courtesy Giada De Laurentiis