RATATOUILLE

1-medium onion diced                                   1-small bell pepper cut in small pieces (optional)

1/4 cup oil                                                     1 can diced tomatoes-most of juice drained (save for later)

1- zucchini, cut into 1/4 inch cubes                 1-small eggplant, peeled and cut into 1/4 inch cubes

1 clove garlic minced                                      1/2 tsp basil 

1/2 tsp oregano  

Large skillet with a lid or dutch oven.

Saute onion in oil until translucent. Add all the remaining ingredients. Cover and cook over medium heat for about 45 minutes, stirring occasionally, adding a little of the tomato juice if needed.

May be served hot or cold.

CHICKEN COQ au VIN-GUINE
Brian Boitano from
"What Would Brian Boitano Make?" (p.100)

Ingredients

1/2 cup olive oil, divided
1/4 pound pancetta, chopped (bacon also works)
1 pound cipollini onions, peeled and sliced in 1/2 (pearl onions also work)
1/2 cup all-purpose flour ** see note below
Salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 pound crimini mushrooms, sliced (any mushroom works)
2 cloves garlic, chopped
2 tablespoons tomato paste
1 bottle medium-bodied Italian red wine (Beaujolais Nouveau, Chianti, Pinot Noir are my favorite)
3 sprigs fresh thyme, leaves removed
1 tablespoon unsalted butter
1 pound linguine
Fresh parsley leaves, roughly chopped

Directions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a backing sheet lined with a paper towel.  By using a baking sheet all the ingredients can be placed in a row on the sheet making clean up easier!

To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. ** We have found the flour coated chicken tends to stick to the pan too much.  I have eliminated this step and saute the chicken without flour only seasoning  with the salt and pepper as the chicken cooks.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

ROASTED RASPBERRY CHIPOTLE PORK TENDERLOIN

1/2 cup Olive Oil
2 teaspoons minced fresh rosemary leaves, plus 4-5 sprigs for garnish
1 Tablespoon minced garlic
1 teaspoon sea salt
1-1/2 teaspoon ground pepper
2-1pound pork tenderloins cut in even slices 1/2 or 1" thick
1-1/4 cup Roasted Raspberry Chipotle Sauce
1/4 cup raspberries for garnish

Preheat oven to 425
In bowl, whisk together oil, rosemary, garlic salt and pepper.
Place tenderloins in baking dish and rub generously all over with oil.
Roast uncovered until internal temp is 155 degree F.
About 20-25 minutes.
Tent with foil loosely and let stand 10 minutes
While meat is resting heat the raspberry chipotle sauce until heated through not boiling.
Place meat on serving platter, pour sauce over. Garnish with rosemary and raspberries.

Moroccan Chicken Thighs
(This is a mix of Emeril's recipe and one I found in Granny's power co-op magazine)
Ingredients:
2 teaspoons olive oil
6 medium chicken thighs (any part of the chicken can be used)
1 onion, julienned
3 cloves of garlic, slivered
1 1/2 cups chicken broth, stock, or water
3 Tablespoons sweet Marsala or Madeira wine
2 Tablespoons honey
2 Tablespoons balsamic vinegar
1 bay leaf
1/4 teaspoon saffron threads
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 cup chopped green olives
Chopped fresh cilantro to taste
 Directions:
Heat oil in a dutch oven. Season the chicken with salt and pepper and sear until golden brown on the skin side. Turn the thighs over and add onion and garlic, cook until vegetables are wilted about 4 minutes. Add enough stock/water to come halfway up the thighs, then add the spices. Bring to a boil, cover, and reduce heat to a simmer and cook for an hour until thighs are falling off the bone. Add in the olives and cilantro, cook for 10 minutes more uncovered. Remove the bay leaf and serve over rice.
Note: we like our chicken cut into pieces than served over the rice.

White Polish Borscht (my family's recipe)

I thought I had better pass this on before it gets lost.

Enjoy!

This is the traditional soup for Easter-served with Kielbasa, Ham, Rye bread, Sourdough bread and Hard boiled eggs.  For Wigilia-a mushroom based Borscht or beet based is often used.  We like this version so much that our family uses it for both menus.

The Stock: (Start at least 2-4  days in advance of serving)

1-3 pounds pork spareribs

1-2 quarts pickle juice ( I save pickle juice all year-I have a jar in the freezer we add to whenever pickle juice is available)

2-3 Tablespoons Sour Salt (Citric Acid)-we like it very sour; first time making go with less until you know your families taste.

1-2 pounds Kielbasa-simmer in 2 quarts of water.  After the Kielbasa has simmered about 30 minutes take the meat out and cool-cut into quarters to eat in soup later-refrigerate cut meat. 

Use cooking water for stock.

salt and pepper

In a large stock pot combine

Spareribs, pickle juice, kielbasa water, sour salt and at least 1 tsp salt and 1 tsp pepper.

Fill remainder of pot with water to completely cover spareribs and have water less than 1/4 inch from top of pot.

Bring to a boil.

Set pot on lowest burner and let barley simmer for 24 hours.

After the stock has had time to mature-remove the spareribs and strain liquid.  Set pot in refrigerator for 12 hours.

Save meat from spareribs-mix with taco type seasonings and serve burrito style!

12 hours later

Remove pot from refrigerator and skim layer of fat from the surface.

Bring pot to a rolling boil

While pot is coming to a boil mix 6 tablespoons of flour (for every 4 quarts of stock *approximately) with milk to make a gravy type paste.  

Turn off stove

Add hot liquid to paste and then stir quickly into pot of stock stirring constantly to avoid lumps.  (should lumps occur use an immersion blender to smooth)

Bring pot to boil again stirring constantly.

Turn to simmer and simmer 10 min to mellow flour flavor

Adjust salt and pepper-if you want add another teaspoon of sour salt at this point.

Turn off stove.

Mix 3 eggs with 6 Tablespoons sour cream (for every 4 quarts of stock * approximately)

Slowly add hot stock to the sour cream mixture (avoid curdling)  Add the warmed sour cream mixture to the stock pot, stirring constantly.

Bring to a simmer and simmer approximately 10 minutes. Do not boil.

At this point I usually like to have at least 6-12 hours to let the broth mellow.

I cool the pot and place in refrigerator.

On the day of serving-warm Borscht slowly-avoid boiling.

Simmer gently until serving temperature.

Adjust Salt, pepper and sour salt if needed.

I also like to add the seasoning Spike at this time.

Serving suggestions:

Serve soup over a mix of Kielbasa, ham, hard boiled eggs and bread (all cut in chunks)

Use Horseradish and Beet Horseradish as desired.

Enjoy

Remember this recipe is all about preference.  The amounts given are not exact and can be changed to meet your own palate.

You may freeze the stock before adding the flour and sour cream mixtures.

Potato cheese soup
6 Cups peeled and cubed Potatoes
1/2 cup chopped carrots
3/4 cup chopped onions (we like the sweet onions)
3 cups chicken stock (not broth)
1 tsp salt
1/4 tsp pepper
2 Tablespoons Flour
3 Cups heavy cream
5 cups shredded cheddar cheese (we like to use 2 to 2-1/2 cups of gruyere and the remainder cheddar)
1-1/2 cups cooked chopped bacon
In a large stock pot , add potatoes, carrots, onion, chicken stock, salt and pepper . Simmer until veges become tender.
In a separate bowl mix the flour and heavy cream. Add to the soup mixture and cook until soup become thick. Stir in cheese and bacon. Simmer until cheese is well melted and soup is thick. If you feel soup needs to be thicker add more flour and cheese.

Buttermilk Cinnamon Rolls

Overnight Buttermilk Cinnamon Rolls

I have been looking for a good cinnamon roll recipe for a while and I think this is it! The dough part is the best I have ever made ! It is delicious, light and fluffy but still chewy enough for a good cinnamon roll. The filling is delicious too though there was not enough of it for mine and Tim's taste. I will probably double the filling next time.
Here is the link for the original recipe http://www.averiecooks.com/2013/02/overnight-buttermilk-soft-and-fluffy-cinnamon-rolls.html
I modified the recipe a bit since I only had active dry yeast and didn't want to run to the store for instant. If you have instant dry yeast you can use the recipe on the link, if you have active dry yeast you can follow my recipe :) Active dry yeast requires a short activation time before adding to the recipe.

Makes 12 cinnamon rolls

For the Dough

• Up to 4 1/4 cups all-purpose flour, divided
• 1/3 cup granulated sugar
• 1 Tablespoon Active dry yeast
• 1/4 cup lukewarm water
• 1/4 teaspoon salt
• 6 Tablespoons melted butter
• 3 large eggs, lightly whisked
• 1/2 cup buttermilk

Filling

•  1/2 cup softened butter
• 1 cup light brown sugar, packed
• 1 Tablespoon cinnamon

 I will probably double this next time I make it since I love the brown sugar filling, but this is the original portions if you want to try it first or just go ahead and double it :)

Cream cheese frosting

•  1/2 pound (1 cup or 2 sticks) of  butter softened
• 1 pound (4 cups) powder sugar
• 1 1/2 teaspoons vanilla
• 12 oz (1 1/2 packages) cream cheese
• 1-2 Tablespoons milk(optional)

This is my cream cheese recipe for cakes, but I added a little milk to the recipe to help it spread better on the cinnamon rolls. If you want the frosting to be thick don't add the milk.

Directions
For the Dough

1. In the bowl of a stand mixer fitted with a paddle attachment, pour the 1/4 cup of lukewarm water into the bowl of your stand mixer. Sprinkle the Tablespoon of yeast over the water mixture and let it sit for about 5 minutes. When the yeast mixture looks foamy on top then it's ready to go.
2. Melt the butter in the microwave in a microwave safe bowl and set aside. Gently whisk the eggs in another bowl to loosen.
3. Measure out your buttermilk in a glass measuring pitcher and warm in the microwave for about 30-45 seconds. The buttermilk should feel lukewarm when you stick your finger in. If it's too hot let it cool off. The buttermilk will probably separate when heated, don't worry this is normal, you can whisk it to bring it back together or just use as is.
4. In a separate bowl whisk together 4 cups of flour, the 1/3 cup of sugar and salt. Set aside.
5. Add the buttermilk, butter and eggs to the yeast mixture in the bowl.
6. Next add your flour mixture.
7. Mix on a low speed with your paddle for about 1 minute or until the dough comes together.
8. Switch to your dough hook(some dough will have stuck to the paddle so scrape off what you can and add back to the bowl). Using your dough hook knead the dough for 10-12 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time, until the the dough clears the side of the bowl but sticks to the bottom. This is a very sticky and moist dough so don't be tempted to over flour it. The more flour you add now the less fluffy the rolls will be. Dough should clear the sides but it's ok if it sticks to the bottom. During rising your sticky dough will turn into a soft pillow.
9. After the dough has kneaded for 10-12 minutes remove dough from bowl and place in a large mixing bowl that has been sprayed with cooking spray or rubbed with butter or oil. Cover dough with plastic wrap and place in a warm, draft-free area for about 2-2 1/2 hours or until doubled in size. You can keep the bowl in inside your powered off oven and every 45 minutes or so, power the oven on to 400 F for 1 minute like your preheating then turn off after 1 minute. This should keep the environment inside the oven about 85 degrees to help the yeast rise. This is helpful if it's a cold day. 

Rolling out the dough
After the dough has doubled in size, punch it down. Turn dough out onto a floured surface. With a rolling pin roll your dough out to a 16- by-12-inch rectangle approximately.

For the Filling
Spread the softened butter over the top of the dough, leaving a small border along one of the long sides of the dough (this is to help seal it). Sprinkle the brown sugar over the top of the butter, then sprinkle the cinnamon over the brown sugar.

Rolling and Slicing

1. Starting with your long edge roll the dough into a tight log. Roll from the sugar side to the side with the dough border. Pinch the seam closed then roll the dough over so the seam is on the bottom. If you need to gently stretch and shape your dough, patting the ends to even them up.
2. Using a sharp knife, a bench scraper or dental floss cut your log into 12 rolls. Arrange the rolls on a baking sheet that has been greased or covered with parchment paper. Cover with Plastic wrap.
3. Decide to make them straight through. Let the rolls rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 -1 1/2 hours.

Overnight rolls
After the rolls have been sliced and covered in plastic wrap don't let them rise, place the pan in the refrigerator overnight or for up to 16 hours. Before Baking, let the rolls sit at room temperature until the have nearly doubled in size.

Baking
Preheat the oven to 350 degrees F. Bake for 20-25 minutes or until lightly golden on top. Don't let the rolls get overly brown.
Spread the cream cheese frosting over the hot rolls and enjoy!

Cream Cheese Frosting

1. In the bowl of a stand mixer with a paddle attachment beat the butter until soft.
2. Add the powder sugar to the butter one cup at a time and beat well in-between each additon.
3. Add the vanilla and mix.
4. Cut the cream cheese into chunks then with the mixer running on a medium speed add the cream cheese chunks one at a time, making sure each chunk gets incorporated. Beat on a medium high speed for a minute to make the frosting smooth.
5. if adding in the milk, add after all the cream cheese chunks have been added then beat for a minute.

Hope you enjoy this recipe!