Pasta with Grilled Sausage, Peppers and Eggplant

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

Photo by Tara Donne

Easy Chicken Tostadas

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

Photo by Romulo Yanes

• 2 large garlic cloves
• 1 or 2 fresh serrano chiles, stemmed
• 1/2 cup plus 2 tablespoon vegetable oil, divided
• 3 cups shredded iceberg lettuce
• 6 large radishes, halved and sliced
• 1/2 cup chopped cilantro, divided
• 1 rotisserie chicken, meat coarsely shredded (4 cups)
• 6 (6-inch) corn tortillas
• 1 (1-pound) can refried beans, heated
• 1 avocado, halved, pitted, and peeled
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata

• Accompaniments:sliced serranos; lime wedges

Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.

Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Mound lettuce mixture on top and sprinkle with cheese.

Serve with: Margaritas

Cider Brined Pork Roast with Potatoes and Onions

This is from Epicurious.  I usually brine my pork but I brine it in cold water and the rest of the spices and don't find a need to get the sugar to dissolve by heating.  It will dissolve on its own.  Serves 8

Photo by Marcus Nilsson

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

The Best Home Made Tomato Soup

I was raised on canned tomato Campbell's soup.  That's my go to in a tight spot along with a grilled cheese sandwich. I don't know about you, but I'm tired of the salt.  And then when you buy the lower sodium, it tastes like, well, low salt tomato soup.  Here's a recipe that I made tonight.  My suggestion is to double or triple the recipe.  Let it cool completely before freezing.  If you don't, the condensation will dilute the soup.  I used low sodium chicken broth and no salt canned tomatoes.  I then added sea salt to the right taste for my husband and I.  I served with grilled chicken cutlets on whole wheat buns smeared with goat cheese and topped with an arugula salad lightly dressed with an Italian dressing. I have an emulsion blender so no need to bring out the big Cuisinart.  

Serves 8.

Photo by Scott Phillips

more about:

• thyme 
 
• dill 
 
• chives 
• basil 
 
• plum tomatoes 
• onions 
 
• garlic 
• chicken broth 
• granulated sugar 
• olive oil 
 
• kosher salt 
• black peppercorns

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 large white onion, finely chopped
• 1 large clove garlic, smashed and peeled
• 2 Tbs. all-purpose flour
• 3 cups lower-salt chicken broth
• 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
• 1-1/2 tsp. sugar
• 1 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

TIP:

Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions

To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): fat g 5; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g):0.5; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Minestrone Salad

A great take on minestrone soup.  If you're a fan like I am of the soup, then make this salad and accompany with any grilled protein.  Or, just have the salad...

Photo by Susan Spungen

• 12 ounces fingerling or baby red potatoes
• 8 ounces green beans, cut in half
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 pound gemelli or tubetti (or any short pasta you choose)
• 1/2 cup pesto
• one 15 1/2-ounce can cannellini beans (drained and rinsed)
• one 6-ounce jar roasted peppers, sliced into strips
• salt and pepper to taste

preparation

1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc.

Steamed Salmon with Leeks, Shiitake Mushrooms and Soy

As I've said before, I use only wild caught salmon and that's simply because of the nutritional benefits. If you're on a budget Atlantic salmon would be a good substitute.  



Serves 4

• 4 6-oz. boneless, skin-on salmon fillets (about 1-1/2 inches thick; preferably wild-caught)
• 1/8 tsp. crushed red pepper flakes
• Kosher salt and freshly ground white or black pepper
• 1 Tbs. minced garlic (from 3 medium cloves)
• 1/2 cup halved and very thinly sliced leeks (white part only), rinsed (from 1 large)
• 2-1/2 oz. shiitake mushrooms (about 8 medium), stemmed and thinly sliced (about 1 cup)
• 1 Tbs. peanut oil
• 2 tsp. Asian sesame oil
• 1 Tbs. soy sauce
• 1 Tbs. chopped fresh flat-leaf parsley

Rinse the salmon and pat completely dry. Put the fillets skin side down in a shallow, 9-inch-wide, heatproof bowl or baking dish and let sit at room temperature for about 15 minutes.

Sprinkle the salmon with the red pepper flakes, 1/2 tsp. salt, and 1/8 tsp. pepper, and then sprinkle with the garlic, leeks, and mushrooms, in that order.

Add enough water to a 14-inch flat-bottom wok (preferably well-seasoned carbon steel) to measure 3/4 inch deep.

Put a 12-inch bamboo steamer in the wok. Cover the steamer and bring the water to a boil over high heat. Uncover, and then carefully set the bowl of salmon in the steamer. Cover the steamer and steam until the fish is just cooked through, 8 to 10 minutes. Check the outer pieces of salmon for doneness first by poking the thickest part with a chopstick or fork to see if it flakes. Using a spatula, transfer the outer pieces to a serving platter and continue to cook the inner two pieces for another 1 to 2 minutes, if necessary. Carefully remove the bowl from the wok and transfer the remaining salmon and any accumulated juice to the platter.

TIP:

If you don’t have a bamboo steamer, set a round metal rack with legs at least 1-1/4-inches high (so it’s elevated above the water) in the wok, put the bowl of salmon on the rack, and then cover the wok with its lid.

In a small skillet, heat the peanut and sesame oils over medium-high heat until hot but not smoking. Drizzle the salmon with the soy sauce, and then carefully pour the hot oil mixture over the fish—it’s likely to crackle and splatter a bit. Garnish with the parsley and serve immediately.

Serving Suggestions

Serve with Triple-Sesame Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 39; Monounsaturated Fat (g): 7; Carbohydrates (g): 5; Polyunsaturated Fat (g): 7; Sodium (mg): 560; Cholesterol (mg): 105; Fiber (g): 1;

PHOTO: SCOTT PHILLIPS

Shredded Brisket Tacos with Chipotle Sauce

Honestly, I'll give you the brisket recipe but to make a brisket for tacos...really?  I'd say "bitch this"!  Unless you've leftover brisket or want leftovers, I'd go down to the local bar-b-que joint and pick some up.  But that's just me.  Serves 10!

For the brisket
4 lb. trimmed beef brisket, preferably the flat half 
1 large yellow onion, chopped 
10 black peppercorns 
4 dried bay leaves 
3 medium cloves garlic, crushed 
2 serrano chiles, coarsely chopped 
1 Tbs. kosher salt 

For the chipotle dressing
1/4 cup extra-virgin olive oil 
1/4 cup fresh lime juice 
1/4 cup red wine vinegar 
2 medium cloves garlic, chopped 
Kosher salt and freshly ground black pepper 
1 7-oz. can chipotles in adobo 

To serve the tacos
30 6-inch fresh corn tortillas, preferably homemade 
Toppings of your choice, such as: sliced avocado or guacamole, chopped ripe tomatoes, shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco, small sprigs of fresh cilantro, chopped fresh or pickled jalapeños 

---

Cook the brisketPut the brisket ingredients in a 6-quart Dutch oven and cover with 10 cups of water. Bring to a boil over high heat and then reduce the heat to maintain a simmer and partially cover. Simmer until the meat is falling-apart tender,about 4 hours. Add hot water as needed during cooking to keep the meat submerged.

Transfer the brisket to a cutting board and let sit until cool enough to handle. Reserve the cooking liquid. Scrape away and discard any fat from the brisket. Using your fingers or two forks, tease the meat into shreds. Cut the shreds crosswise into 1-inch pieces. Transfer the meat to a medium mixing bowl and moisten with 1/2 cup of the reserved broth.

Make the dressingIn a blender, pulse the olive oil, lime juice, vinegar, garlic, 2 tsp. salt, and 1/2 tsp. pepper until mixed. Drain the canned chipotles, pouring all of the adobo sauce into the blender. Add chipotles to taste and purée the dressing. (One chipotle will give the dressing a little heat, two or three will produce a medium-hot dressing, four or more will make a fiery dressing.) Chop any remaining chipotles and serve them on the side, if you like.

Add just enough of the dressing to the shredded beef to moisten it. Cover the bowl and chill it in the refrigerator for an hour or so.

To serveAfter chilling, the dressing will have pooled in the bottom of the bowl; toss to redistribute. Transfer the meat to a serving bowl or platter and drizzle with a little more dressing. Serve cold, as is customary, at room temperature, or warm with the fresh tortillas, letting guests assemble their own tacos with the toppings of their choice. (You won’t need all of the dressing—serve the remainder on the side.)

nutrition information (per serving):
Size : per 3 tacos (without toppings); Calories (kcal): 690; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 10; Protein (g): 40; Monounsaturated Fat (g): 15; Carbohydrates (g): 63; Polyunsaturated Fat (g): 3; Sodium (mg): 755; Cholesterol (mg): 5; Fiber (g): 7;

photo: Scott Phillips

Fine Cooking