Pasta w/Sautéed Mushrooms
Adapted from Cooking for Two: 2009

2 T. olive oil
2 T. unsalted butter
6 shallots, minced
8 oz. shiitake mushrooms, stems removed and sliced 1/4-inch thick
12 oz. cremini mushrooms, sliced 1/4-inch thick
Kosher salt
4 garlic cloves, minced
1 t. dried thyme
1 1/3 c. low-salt chicken broth
1/2 c. heavy cream
1 lb. penne
2 oz. grated Parmigiano-Reggiano
2 T. chopped fresh herbs
Juice of 1 lemon
Freshly-ground black pepper

Heat 8 quarts of water in a large pot.

While water is heating, heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, add shallots and cook until softened, 2-3 minutes. Increase heat to medium high, stir in shiitakes and cook for 1 minute. Add the cremini mushrooms, 1/2 t. salt, and cook until browned, about 6 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Transfer the mushroom mixture to a bowl and set aside.

When water comes to a roiling boil, add the pasta and 2 T. Kosher salt. Cook according to package directions until al dente, stirring occasionally. Reserve 1 c. of the pasta cooking water, drain the pasta and return it to the pot.

Meanwhile, add the broth to the skillet and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, stir in the heavy cream, and allow it to return to a simmer. Cook until the sauce has thickened slightly, about 4 minutes.

Add the cooked mushroom mixture, cream sauce, grated cheese, chopped herbs, and lemon juice to the pasta and toss to combine, thinning it with the reserved pasta cooking water if desired. Season to taste with salt and pepper.

Caramel-Braised Chicken w/Stir-Fried Baby Bok Choy
Adapted from Fine Cooking Apr/May 2008

1/4 c. fish sauce
2 large shallots, finely chopped
5 medium cloves garlic, 2 cloves minced and 3 cloves smashed
1/8 t. crushed red pepper flakes
1/2 t. freshly ground black pepper, plus some to taste
1/4 c. granulated sugar
1 1/2 – 2 lbs. boneless, skinless chicken thighs, trimmed of excess fat and cut into 3/4-inch-wide strips
2 T. olive oil
4 medium heads baby bok choy, each cut into 6-8 wedges
Salt

In a small bowl, mix the fish sauce and 1/4 c. water and set aside. In another small bowl combine the shallots, minced garlic, red pepper flakes, and black pepper, and set aside.

Put the sugar and 2 T. water in a 12-inch straight-sided sauté pan over medium heat. Swirl the pan occasionally until the sugar dissolves and melts. Let the melted sugar come to a boil and cook, swirling frequently, until it caramelizes and turns a deep amber color. This may take up to ten minutes. Remove the pan from the heat.

Add the fish sauce mixture to the pan, stirring to combine. If necessary, use a wooden spoon to scrape up caramel bits from the pan and stir to dissolve them. Return the pan to medium heat and bring to a boil. Add the shallot mixture and cook, stirring occasionally, until the shallots soften, 1-2 minutes.

Add the chicken pieces to the pan in a single layer. Reduce the heat to low, cover, and simmer, stirring every 3-4 minutes, until the chicken is cooked through, about 10 minutes.

Meanwhile, heat the olive oil in a large nonstick skillet on high until it is shimmering, but not quite smoking. Add the bok choy and the smashed garlic to the pan and cook, stirring continuously, until the stems of the bok choy are slightly softened. This should only take a few minutes. Remove from heat and add salt and pepper to taste.

Arrange chicken and bok choy on a plate, spoon a bit of the braising liquid over both, and serve with steamed white rice.

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.

Roasted Salmon & Asparagus w/Lemon Oil
Adapted from The Best of Fine Cooking: Roasting

2 – 2 1/2 lbs. salmon fillet, about 1 inch thick
2 T. olive oil
1 bunch asparagus (about 2 lbs.), preferably thin stalks, trimmed
Kosher salt and freshly ground black pepper
1/2 t. dried dill
1 lemon
2 T. extra-virgin olive oil

Place a rack in the center of the oven and preheat to 450 degrees.

Spread asparagus stalks on one side of a heavy, rimmed baking sheet. Toss with 1 T. olive oil and salt and pepper to taste. Take the other T. olive oil and oil the other half of the baking sheet.

Season the salmon fillet with salt and pepper (both sides, if using a skinless fillet). Lay the salmon (skin side down, if using a skin-on fillet) on the other half of the baking sheet. If necessary, tuck the tail end under the fillet to help it fit on the baking sheet and to make the salmon a more even thickness throughout. Rub the top side with a little more oil and sprinkle with dried dill. Roast salmon and asparagus 10-13 minutes or until the interior temperature is 140 degrees and the asparagus is tender. If the salmon finishes cooking before the asparagus, transfer the salmon to a platter (use two large spatulas to move the salmon to avoid breaking the fillet), tent with foil, and return the asparagus to the oven until it’s done.

While the salmon is roasting, zest the lemon. Combine the lemon zest with the extra-virgin olive oil. Cut the lemon into wedges.

Arrange the asparagus on a platter and layer the salmon on top. Drizzle everything with the lemon oil and serve with lemon wedges.

Lime Chicken
Adapted from Fine Cooking Feb/Mar 2007

8 bone-in, skin-on chicken thighs (3-3.5 lbs.), trimmed of excess skin and fat
1 T. ground coriander
1 t. ground cumin
2 t. Kosher salt
1/2 t. black pepper
3 T. olive oil
1 lime, sliced into wedges

Place an oven rack 5-6 inches from the broiler and heat it to high.

Combine the salt, coriander, cumin, and pepper in a bowl. Rub the oil all over the chicken pieces to coat, then season both sides with the spice mixture. Arrange the chicken skin-side down on the broiler pan. Broil until nice and brown, about 10 minutes.

Turn the chicken over and broil until the skin is brown and crisp and an instant-read thermometer inserted into the thickest part of the meat reads at least 165 degrees, 4-5 minutes more. If the skin looks like it’s about to burn before the meat cooks through, move the pan to a lower rack.

Remove from broiler and allow meat to rest a few minutes before serving. Serve with lime wedges

Spicy Crab and Avocado Salad
Adapted from Epicurious

1/3 c. finely chopped red onion
3 T. mayonnaise (I used Japanese mayonnaise, but regular should be fine)
1 t. dried cilantro
3 t. lemon juice
1/2 t. ground cumin
Zest of 1/2 lime
8 oz. lump crabmeat
1 ripe avocado, halved, pitted, insides scooped out
Kosher salt and freshly ground black pepper
Tobasco sauce

In a small bowl, toss the avocado pieces with 1 t. lemon juice to prevent browning. Break up the largest chunks with a spoon.

Put onion, mayonnaise, cilantro, remaining lemon juice, cumin, and lime zest into a mixing bowl. Stir to combine. Add salt, pepper, and Tobasco to taste. Stir in crab meat and avocado.

Red Chicken Curry w/Bamboo Shoots
Adapted from Thai: The Essence of Asian Cooking by Judy Bastrya

2 13.5-oz. cans coconut milk
1 c. low-salt chicken broth
1 lb. boneless, skinless chicken breast, diced
Kosher salt and freshly-ground black pepper
3 T. red curry paste
1 T. Thai fish sauce
1 T. packed brown sugar
1 8-oz. can sliced bamboo shoots, drained
1 15-oz. can straw mushrooms
1.5 c. frozen sugar snap peas
1 T. lime juice
Handful of fresh basil leaves

Season the diced chicken liberally with salt and pepper.

Pour 1 can of coconut milk and half the chicken broth into a large pot. Stir and bring to a boil over medium-high heat. Add the curry paste and stir until it is well-integrated. Add the chicken, fish sauce, and brown sugar. Stir to combine. Reduce the heat to medium and cook for 5-6 minutes, or until the chicken is barely cooked through. Stir often to make sure the chicken doesn’t stick to the bottom.

Pour in the remaining can of coconut milk and remaining chicken broth. Add bamboo shoots, straw mushrooms, and sugar snap peas. Increase heat to medium-high and bring everything back to a boil, stirring often.

Remove from heat and stir in lime juice and basil. Salt to taste. Serve over steamed white rice.

Spicy Thai Curry w/Bison
Adapted from Fine Cooking Oct/Nov 2006

1 T. grapeseed oil
1 1/2 lb. bison sirloin tips
Kosher salt and black pepper
2 large shallots, thinly sliced
3 T. finely chopped fresh ginger
2 t. Thai red curry paste
1/2 low-salt chicken broth
1 14-oz. can coconut milk
1 T. fish sauce
1 1/2 c. frozen sugar snap peas
1 lime, zested and then cut into wedges
Handful of coarsely chopped fresh basil

Heat the oil in a 12-inch saute pan over medium-high heat until very hot. Season the bison liberally with salt and pepper. Add the meat in a single layer to the pan and sear until browned, about 1 minute per side. Transfer meat to plate and set aside.

Reduce heat to medium. Add shallots and cook 2-3 minutes until soft and lightly browned. Add ginger and cook until fragrant, about 1 minute. Add curry paste and stir for about 30 seconds, breaking up the paste so it integrates well with the rest of the ingredients.

Add half the chicken broth, scraping the bottom of the pan to loosen the browned bits. Add about a quarter of the can of coconut milk and stir to blend in the curry paste. Add the remaining broth and coconut milk and the fish sauce and stir.

Increase heat to medium-high and return the beef and any accumulated juices to the pan. Stir to combine and simmer 6-8 minutes until meat is cooked through. Turn off the heat and remove meat to a cutting board to rest for a few minutes. While meat is resting, stir in the sugar snap peas and cover.

Slice the meat thinly across the grain. Return sliced meat to pan. Add lime zest. If peas are still cold, turn the heat back on medium until they heat through. Turn off heat. Stir in basil.

Serve over steamed rice with lime wedges.

Pan-Seared Salmon w/Spinach & Mushrooms
Adapted from Fine Cooking Apr/May 2009

3 1/2 T. olive oil
2 medium shallots, finely chopped
1/2 lb. cremini mushrooms, stemmed and cut into 1/4-inch slices
1/2 c. heavy cream
Heaping 1/4 t. dried thyme
Kosher salt and black pepper
2 c. lightly packed baby spinach (approximately half of a 5-oz. package)
1 1/2 lb. boneless, skin-on salmon, either portioned into 6-oz. fillets or cut into several large pieces so it’ll fit into the skillet
3 T. lemon juice

Heat 2 T. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Cook the shallots until golden brown, stirring often, about 2 minutes. Add the mushrooms and cook until softened, stirring occasionally, about 4 minutes more.

Stir in the cream, thyme, 1 t. salt, and 1/8 t. black pepper. Reduce heat to medium and cook, stirring often, until thickened, 1-2 minutes. Turn off heat and stir in the spinach to wilt it. Transfer spinach and mushroom mixture to a shallow serving dish, cover, and set aside.

Clean out the skillet and return to stove. Heat remaining olive oil over medium heat. Season salmon liberally with salt and pepper. Place salmon in single layer in skillet, skin side up, and cook for 5 minutes. Turn salmon over. Cook an additional 2-4 minutes or until interior temperature reaches 140 degrees. Transfer salmon to serving dish, layering it on top of the spinach.

Add lemon juice and 1 T. water to the skillet. Stir until the sauce thickens slightly, scraping up the brown bits from the bottom of the pan, about 30 seconds. Drizzle sauce over the salmon.

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.

Roasted Chicken w/Lemon & Green Olives and Side of Asparagus
Adapted from Fine Cooking December 2007

4-5 lb. chicken leg quarters, trimmed of excess fat and skin
6 T. olive oil
1 t. dried thyme
1 t. kosher salt
1/4 t. crushed red pepper flakes
1 small lemon, sliced into 1/8-in wheels or half-wheels
1 c. unpitted green olives
1 bunch asparagus (thin stalks work better)
Additional salt and pepper to taste

Place one rack in center of oven and another rack underneath. Preheat oven to 450 degrees.

Combine 3 T. olive oil, thyme, salt, and red pepper flakes in a small bowl. Rub this mixture all over the chicken legs, making sure to (gently) work it underneath the skin.

Place chicken skin side up in a single layer on a rimmed baking sheet. Roast on center oven rack for 20 minutes.

Meanwhile, combine lemon slices, olives, and 2 T. olive oil in a small bowl and set aside.

Trim the ends off the asparagus and arrange in a single layer on a rimmed baking sheet. Toss gently with remaining olive oil and salt and pepper to taste.

Take the chicken out of the over after 20 minutes. Scatter the lemon and olive mixture around the pan, but not on top of the chicken. Return chicken to oven and roast for 10 more minutes.

After 10 minutes have passed, put the asparagus in the oven on the bottom rack and roast chicken and asparagus together for an additional 10-15 minutes, until an instant-read thermometer inserted into the thickest part of the leg reads 170 degrees and the asparagus is tender.

Green Curry with Chicken & Eggplant
Adapted from Fine Cooking December 2007

1 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into bite-sized chucks
8 oz. eggplant, cut into 1-in chunks
2 T. cooking oil
2 T. green curry paste
1 15-oz. can unsweetened coconut milk
1 c. low-salt chicken broth
2 T. fish sauce
1 T. light brown sugar
Fresh basil
Steamed rice

Heat the oil in a 2- to 3-quart pan over medium heat. Add curry paste and cook about 2 minutes. Make sure to break up the paste and work it into the oil. If you have a splatter screen, keep it handy.

Increase heat to medium high and add chicken in a single layer. Leave it alone to brown for about 2 minutes, then stir and cook until lightly browned all over, about 2 minutes more.

Add the coconut milk and chicken broth. Stir to combine, scraping up the browned bits at the bottom of the pan. Add the eggplant and bring to a simmer. Let simmer 8-10 mins until chicken is done and eggplant is tender.

Remove from heat. Add fish sauce, sugar, and salt to taste. Stir to combine. Stir in basil.

Serve over steamed white rice.