Italian Sausage and Mushroom Risotto
Adapted from Epicurious

2 T. olive oil
1-1.25 lbs. sweet Italian sausage, casings removed, and crumbled
1/2 lb. portobello mushrooms, stemmed, gills removed, and diced
12 oz. shiitake mushrooms, stemmed, and cut into 1/4-inch slices
1/2 t. dried thyme
1/4 t. red pepper flakes
1.5 T. chopped fresh oregano
1 1/2 c. white wine
6 c. low-salt chicken broth
1 large onion, chopped
4 garlic cloves, minced
2 c. arborio rice
1 c. grated Pecorino Romano
2 T. finely chopped chives

Pour the chicken broth into a saucepan and warm over very low heat.

Meanwhile, heat oil in a large Dutch oven or saucepan until shimmering. Add sausage and cook, stirring occasionally and breaking up the large chucks, until browned, 3-5 minutes. Add mushrooms, thyme, red pepper flakes, and 1 T. oregano, and cook, stirring occasionally, until mushrooms are tender, about 10 minutes. Add 1/2 c. white wine, boil until it is almost all absorbed, 1-2 minutes. Use a slotted spoon to transfer the sausage and mushroom mixture to a bowl, set aside.

Pour off all but 2 T. fat and return the pan to the stove. Add onion and garlic and cook, stirring occasionally, until onion softens and begins to brown, about 5 minutes. Add rice and stir continuously for 2 minutes. Add the remaining 1 c. wine, simmer until absorbed, 2-3 minutes. Add 1 c. hot chicken broth and stir to combine. Simmer until almost all absorbed, stirring frequently. Repeat adding cups of hot broth and simmering until absorbed until rice is tender, about 30 minutes. Remove from heat. Stir in sausage mixture and grated cheese.

Serve with chopped chives and oregano sprinkled on top.

Orange-Braised Chicken
Adapted from The Best of Fine Cooking: Comfort Food

1 navel orange, one half squeezed to get approx. 1/4 c. juice and one half cut into 1/4-inch slices
2-2.5 lbs. boneless, skinless chicken thighs, trimmed of excess fat
Kosher salt and freshly ground black pepper
About 1/4 c. all-purpose flour for dredging
2 T. olive oil
1 oz. prosciutto (about two slices), cut into strips
3 large shallots, thinly sliced
1 t. ground coriander
1/4 t. red pepper flakes
3 T. white-wine vinegar
3/4 c. low-salt chicken broth
1 bay leaf

Roll the chicken thighs up and season with salt and pepper. Dredge the thighs in flour, shaking off any excess.

Heat the oil in a large skillet over medium-high heat. When oil is shimmering, add the prosciutto and cook, turning occasionally, until browned and crisp, 1-2 minutes. Use tongs or a slotted spoon to transfer the prosciutto to a plate lined with paper towels.

Working in two batches, brown the thighs, starting seam side down. After the bottom is nicely browned (about 3 minutes), turn and brown the other side. Add a little more oil if the pan starts to get dry. Transfer the chicken to a plate.

If necessary, add more oil to coat the bottom of the pan. Reduce the heat to medium and add the shallots. Stir in the coriander, chile flakes, and orange slices. Cook until the shallots soften and begin to brown, 3-4 minutes.

Pour in the vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Boil until the pan is practically dry. Add the chicken broth, orange juice, and bay leaf and return to a boil. Return the chicken and any accumulated juices to the pan. Cover, and simmer until cooked through, about 25 minutes, turning the chicken once halfway through. Season sauce to taste with salt and pepper.

Sage Rice Pilaf
Adapted from Fine Cooking Mar 2007

2 T. olive oil
4 oz. prosciutto (about 5 slices), cut into strips
4 T. unsalted butter
3 T. chopped fresh sage
4 large cloves garlic, minced
3 large shallots, thinly sliced
1.5 c. long-grain white rice
Kosher salt
1 c. white wine
1.5 c. low-salt chicken broth
2/3 c. grated Pecorino Romano

In a large Dutch oven or saucepan with a lid, heat the olive oil over medium-high heat until shimmering. Cook the prosciutto, turning occasionally, until brown and crisp, 1-2 minutes. Use tongs or a slotted spoon to transfer the prosciutto to a plate lined with paper towels.

Reduce the heat to low and add 2 T. butter to the pan. When the butter has melted, add 2 T. of the sage and cook for a few seconds, then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft and begin to brown, 5-6 minutes. Add the rice and 1 t. Kosher salt. Toast the rice, stirring continuously, for 5 minutes.

Increase the heat to medium. Add the wine, stir, and cook until the wine is mostly reduced, about 3 minutes. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and simmer for 18-20 minutes until the liquid is absorbed. Remove the pan from the heat and let sit, still covered, for 5 minutes.

Once the rice has rested, remove the lid and fluff with a fork. Cut the remaining 2 T. butter into several pieces. Fold in the butter, remaining sage, Pecorino Romano, and cooked prosciutto. Taste, and add salt if needed.

Crab & Andouille Jambalaya
Adapted from the 2009 Food & Wine Cookbook

1/4 c. olive oil
12 oz. andouille sausage, quartered lengthwise and cut into 3/4-in chunks
1 onion, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
2 large garlic cloves, finely chopped
1 t. Old Bay seasoning
1 1/4 c. long-grain white rice
1 1/2 c. low-sodium chicken stock
1 1/2 c. water
1/4 teaspoon dried thyme
Salt and pepper to taste
15-16 oz. lump crab meat
3 scallions, chopped

Heat olive oil in a medium-sized Dutch oven until shimmering, but not smoking. Lightly brown andouille over high heat, stirring occasionally, about 3 minutes. Remove andouille with a slotted spoon and set aside.

Add onion, red bell pepper, celery, and garlic. Cover and cook until soft, stirring occasionally, about 3 minutes.

Add Old Bay, rice, and andouille and cook, stirring occasionally, until rice is opaque, about 2 minutes. Add chicken stock, water, and thyme. Season to taste with salt and pepper. Stir once to combine. Bring everything to a boil, then reduce heat to low. Cover and simmer until rice is tender and the liquid is absorbed, 15-20 minutes.

Fluff rice and fold in crab and scallions. Let stand for a few minutes until the crab heats through.

If desired, pass some Tabasco sauce at the table.

Deviled Pork Chops
Adapted from Fine Cooking March 2007

1/4 c. Dijon mustard
1 T. packed brown sugar
2 t. lemon juice
2 t. Worcestershire sauce
1/4 t. ground cayenne pepper
4 1-inch-thick, bone-in, center-cut loin pork chops
Kosher salt
Dried basil

In a small bowl, combine the mustard, brown sugar, lemon juice, Worcestershire sauce, and cayenne pepper.

Place an oven rack 3-4 inches from the broiler. Turn broiler on (if your broiler has settings, which mine doesn’t, set it to high).

Season pork with salt on both sides. Arrange pork chops on the broiler pan. Brush half the mustard mixture over the top of the pork chops. Broil for 6-8 mins or until deeply browned in spots.

Turn the pork chops over and brush with the remaining mustard mixture. Broil for an additional 5 minutes or until an instant-read thermometer inserted into the center of the chop reads 145 degrees.

Remove from oven and let rest for a few minutes to allow the juices to redistribute. Sprinkle with dried basil before serving.

Simple Spinach Salad

1 5-oz. package baby spinach
1 6-oz. container crumbled feta cheese
9 oz. whole pecans
Salt and pepper to taste

Preheat the oven to 400 degrees. Spread the pecans in a single layer on a rimmed baking sheet. Toast in the oven for 5-7 minutes — if you smell them, take them out!

Toss everything together in a bowl. Done.

Simple Balsamic Vinaigrette

1 T. Dijon mustard
3 T. balsamic vinegar
3 T. extra-virgin olive oil
A sprinkling of garlic powder
Salt and pepper to taste

Combine mustard, vinegar, and spices together in a bowl. While whisking continuously (a fork works just fine), drizzle in the olive oil. Done.

Crab & Kielbasa Jambalaya
Adapted from the 2009 Food & Wine Cookbook

1/4 c. olive oil
16 oz. kielbasa, quartered lengthwise and cut into 3/4-in chunks
1 onion, chopped
1 red bell pepper, chopped
1 rib celery, chopped
2 large garlic cloves, finely chopped
1 t. Old Bay seasoning
1 1/4 c. long-grain white rice
1 1/2 c. low-sodium chicken stock
1 1/2 c. water
Heaping 1/8 teaspoon dried thyme
Salt and pepper to taste
8 oz. lump crab meat
3 scallions, chopped

Heat olive oil in a medium-sized Dutch oven. Lightly brown kielbasa over high heat, stirring occasionally, about 3 minutes. Remove kielbasa with a slotted spoon and set aside.

Add onion, red bell pepper, celery, and garlic. Cover and cook until soft, stirring occasionally, about 3 minutes.

Add Old Bay, rice, and kielbasa and cook, stirring occasionally, until rice is opaque, about 2 minutes. Add chicken stock, water, and thyme. Season to taste with salt and pepper. Stir once to combine. Bring everything to a boil, then reduce heat to low. Cover and simmer until rice is tender and the liquid is absorbed, about 15 minutes.

Fluff rice and fold in crab and scallions. Let stand for a few minutes until the crab heats through.

Pass some Tabasco sauce at the table.