T O D A Y ' S   R E C I P E S

Fudgy Brownies 

Recipe courtesy Gale Gand

Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup chopped nuts, optional

Preheat oven to 350 degrees F.
Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.

Smoked Turkey Baked Chimichangas 

Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 4 servings

1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

My Sister Ria's Favorite Fajitas, with Black Beans and Rice 

Recipes courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

Marinade:
2/3 cup Mexican beer
1/2 cup chopped chipotle in adobo sauce, found on international foods aisle, smoky chipotle prepared salsa may be substituted
1 lime, juiced
Several sprigs fresh thyme, chopped, about 2 tablespoons
1 1/2 tablespoons (1/2 palmful) chili powder
A generous drizzle vegetable, corn, or olive oil
Fajitas:
Flank steak
8 (8-inch) flour tortillas
1 tablespoon vegetable, corn or olive oil
1 large red bell pepper, seeded and cut into strips
1 poblano pepper (if you market does not carry them, substitute 1 Cubanelle long Italian pepper)
1 medium yellow-skinned Spanish onion, cut into thin strips
Salt and pepper

1 package Spanish style rice, any brand, prepared to directions on the package

Black Beans:
1 tablespoon (1 turn around the pan) vegetable, olive, or corn oil
3 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
1 small white onion
1 large can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper
Chopped cilantro and sliced scallions, for garnish, optional

Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.

Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.

Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.

Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

Mexican Stuffed Tomatoes 

Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings

5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl

Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.

Fresh Orange Pound Cakes with an Orange Glaze

Recipe courtesy Emeril Lagasse, 2000

Recipe Summary
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: about 24 cakes

For the Cake:
8 ounces butter, (2 sticks) at room temperature
1 cup sugar
2 large eggs, at room temperature
3 large egg yolks, at room temperature
3 medium oranges, zested
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
For the Glaze:
2 cups confectioners' sugar
1/4 cup fresh orange juice
Garnish
2 ounces sliced almonds, finely chopped

Preheat the oven to 400 degrees F.
Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.

Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.

Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.

In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

Bistecca all Fiorentina 

Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 hour 5 minutes
Cook Time: 12 minutes
Yield: 4 servings

The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs around 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes both the strip loin and the fillet. When shopping for this dish use the best, meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak cooking and to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.

2 (2-pound) Porterhouse steaks, about 2 inches thick
Grey sea salt
Coarse grind black pepper
Pure olive oil
Great balsamic vinegar

Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.

For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.

Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

My Buddy Dan's Mile High Chocolate and Butterscotch Parfait Pie 

Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Difficulty: Expert
Prep Time: 1 hour 15 minutes
Inactive Prep Time: 6 minutes
Cook Time: 50 minutes
Yield: 12 servings

Crust:
25 graham crackers (broken into pieces) or 3 1/4 cups graham cracker crumbs
1/4 cup firmly packed dark brown sugar
12 tablespoons unsalted butter (1 1/2 sticks)
Butterscotch Pudding: Recipe courtesy "Joy of Cooking"
5 tablespoons unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup heavy cream
2 1/4 cups milk
1/8 teaspoon salt
2 tablespoons water, plus 1/4 cup
1 package powdered unflavored gelatin, about 2 1/2 teaspoons
1 1/2 teaspoons vanilla extract
1/4 cup packed cornstarch

Chocolate Ganache:
6 ounces quality semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

Mousse:
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chilled heavy cream, divided
2 tablespoons Cognac or brandy
1/4 cup confectioners' sugar

Top of the Parfait:
1 cup chilled heavy cream
2 tablespoons Cognac or brandy
Dark chocolate curls

Equipment: a 9 by 3 1/2-inch spring form pan and a large pastry bag

To make the crust: Preheat the oven to 350 degrees F.
Pulse the graham crackers and brown sugar in a food processor to a fine crumb. Melt the butter in a small saucepan, add it to the crumb mixture, and pulse until just combined. Pour the mixture into the spring form pan and press it firmly along the bottom and all the way up the sides of the pan to make an even crust. Bake until the crust browns, about 15 minutes. Cool and refrigerate while making the pudding.

To make the pudding: In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm. Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom.

In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water. Stir the cornstarch mixture into the butterscotch mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator while you make the ganache.

To make the Ganache: Put the 6 ounces of chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a boil over high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth.

Pour the chocolate ganache into the chilled crust; then swirl the pan so the ganache evenly covers the sides and bottom of the crust. Set the crust aside at room temperature while you make the chocolate mousse.

To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth. Cool the chocolate mixture to room temperature, whisking occasionally.

In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream. Fold a third of the whipped cream into the chocolate to lighten the mixture. Fold in the remaining cream.

To assemble the Parfait Pie: Pour the pudding into the prepared crust and smooth the top with a spatula. Pour the chocolate mousse on top of the pudding, smooth the top if needed. Refrigerate until set, about 6 hours. In a medium bowl whip the cream and brandy until it holds a soft peak. Spoon dollops of the whipped cream over the chocolate to cover and decorate with the chocolate shavings. Carefully remove the spring form ring. Transfer the Parfait Pie to a cake stand and serve. Cut with a warm serrated knife.

Toasted Pound Cake with Mascarpone and Amaretto 

Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 6 servings

1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
3/4 cup apricot preserves
3 tablespoons almond flavored liqueur (recommended: Amaretto)
2/3 cup mascarpone cheese
1/4 cup sliced almonds, toasted

Preheat oven to 350 degrees F.
Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.

Stir the apricot preserves and amaretto in a small bowl to blend.

Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

Cheese Ravioli with Red Pepper Sauce 

Recipe courtesy The Cookworks

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ravioli:
2 cups all-purpose flour
2 teaspoons kosher salt
3 eggs
1 tablespoon olive oil
1 teaspoon unsalted butter
1 tablespoon finely chopped onion
1 cup Taleggio
1 cup ricotta
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
Sauce:
6 red peppers
2 tablespoons unsalted butter
2 teaspoons olive oil
1 clove garlic, minced
6 anchovy fillets
2 teaspoons lemon juice
11/2 teaspoons kosher salt
2 tablespoons chopped fresh Italian parsley leaves

Special equipment: a pasta rolling machine, a pastry cutter, a food processor and spray bottle.

For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.

Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.

For the sauce: Preheat the oven to 375 degrees F.

Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.

Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.

Duck and Sausage Etouffee 

Recipe courtesy Emeril Lagasse, 2000

Recipe Summary
Prep Time: 45 minutes
Cook Time: 2 hours
Yield: 6 servings

1 (4 to 5 pound) duck, skinned and cut into quarters
Salt
Cayenne
White pepper
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 cloves garlic, minced
1 bottle amber or dark lager beer
1 quart cold duck or chicken stock
2 bay leaves
1/4 cup minced parsley
3/4 pound hot Andouille sausage, cut into 3/4-inch pieces
1 sheet prepared puff pastry
1 egg beaten with 1 tablespoon water

Cut the skin into strips, and season the duck quarters lightly with salt, cayenne and white pepper.
Heat a large stockpot over medium high heat. Add the strips of duck skin and the duck quarters to the pot and cook until the fat is rendered (about 1/4 to 1/2 cup), and the duck is brown on all sides, about 5 to 7 minutes. Remove the skin and discard, and drain the duck pieces on paper towels.

Sprinkle the flour into the fat in the pan, stirring with a wooden spoon for approximately 15 minutes to make a brown roux. Add the onions, celery and bell pepper to the pot and cook until soft, about 3 minutes. Add the garlic to pan and cook another 2 minutes, then deglaze the pot with the beer, stirring well to remove any browned bits from the bottom of the pot. Add the stock, bay leaves, parsley and return the duck quarters to the pot, and simmer for 1 to 1 1/2 hours or until the duck meat is tender, skimming to remove any foam which forms on the surface.

In a frying pan, over medium high heat, cook the andouille until brown on all sides, stirring to turn, about 10 minutes. Set aside.

Preheat the oven to 400 degrees F.

Using tongs or a slotted spoon, carefully remove the duck pieces from the hot stock and cool before pulling the meat from the bones. Discard the bones and return the meat to the stockpot and add the cooked andouille. Continue cooking as needed until the etouffee is thickened and slightly reduced. Transfer the etouffee to a large casserole or skillet.

Place the puff pastry on a lightly floured board and roll out to fit the casserole dish. Carefully lay the puff pastry sheet on top of the dish, turning the edges under and crimping to seal. Brush the top of the sheet with the egg wash and bake in the oven until the top of the pastry is puffed and golden brown, about 10 to 15 minutes.

Apple Pie Baked in a Bag 

Recipe courtesy Gale Gand

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Yield: 1 pie or 8 servings

This is a pie made in Southern, WI, by a company called the Elegant Farmer. It's owned by Dan and Karen and she found the recipe in Texas. They've been making them for about 20 years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country including Texas so the pie has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough-it's sort of cookie-like but has lard in it (except the ones they make for Whole Foods which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once the apples are cooked a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!

Crust:
2 cups all-purpose flour
1/4 cup sugar
Pinch salt
1 cup cold unsalted butter (2 sticks), cut into pieces
1/3 cup ice water
Filling:
5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces

Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

Penne with Sun-dried Tomato Pesto 

Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Chicken Paillard 

Recipe Courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings

4 small whole chicken breasts or 2 large*
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
2 tablespoons fresh chopped flat-leaf parsley, a handful
1 lemon zested and juiced
Coarse salt and black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or chicken broth
1 sack, 5 ounces, mixed baby salad greens, available in produce section

Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.

Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.

To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.

*sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

Stuffed Chocolate and Peanut Butter Baked Bananas 

Courtesy Gale Gand

Recipe Summary
Prep Time: 10 minutes
Cook Time: 10 minutes

4 whole bananas
4 tablespoons peanut butter
4 ounces semisweet chocolate chips

Preheat oven to 450 degrees.
Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

Apple and Pecan Spoonbread 

Recipe courtesy Emeril Lagasse, 2000

Recipe Summary
Prep Time: 50 minutes
Cook Time: 35 minutes
Yield: 8 to 10 servings

1/2 teaspoon plus 3 tablespoons butter
1 cup finely chopped onions
1/2 cup chopped celery
Salt
Freshly ground black pepper
1 cup chopped pecan pieces
2 cups diced cooking apples, such as Granny Smith, peeled
4 large eggs, separated
3 cups heavy cream
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

Preheat the oven to 350 degrees F. Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter.
In a large saute pan, over medium heat, melt the remaining 3 tablespoons of the butter. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are softened, about 4 minutes. Add the pecans and continue to saute for 1 minute. Add the apples. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and cool completely.

In a large mixing bowl, whisk the egg yolks and cream together. Add the cornmeal and whisk until smooth.

Stir the apple mixture and cheese into the cornmeal mixture. Mix until incorporated.

In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter.

Pour the batter into the prepared pan and bake until it sets, about 45 minutes.

Remove from the oven and let stand for 5 minutes. Spoon onto serving plates and garnish with parsley.

Al Fredo's POPcorn 

Recipe courtesy Rachael Ray

Recipe Summary Difficulty: Easy Prep Time: 2 minutes Cook Time: 5 minutes Yield: 4 servings 

3 tablespoons vegetable oil, 3 turns of the pan 1/2 cup popping corn 4 tablespoons butter 1 clove garlic, cracked away from skin 1 cup Parmesan Salt and black pepper

Place oil in a heavy pot with lid and heat over medium high heat. Add corn and pop, shaking the pan until popping slows to 2 or 3 seconds between pops. Melt butter with garlic in microwave 15 seconds on high. Discard garlic clove. Pour butter over corn and add cheese to corn. Turn to coat. Season corn with salt and black pepper, to taste.

Hoecakes 

Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: About 17 hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

Bruschetta with Ricotta and Marmalade 

Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 to 6 servings

12 slices (1/2-inch-thick) ciabatta or other rustic white bread
15 ounces ricotta cheese
3/4 cup orange marmalade

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.

Antipasto Pie 

Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 8 wedges

1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina
1 (14 to 16-ounce) jar giardiniera*, drained
1/2 pound thinly sliced sharp provolone
1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note
1 (14-ounce) can quartered artichoke hearts in water, drained
1 (12-ounce) bag mixed salad greens, any variety
1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves
15 to 20 leaves fresh basil, torn
1/3 pound sliced Genoa salami
1/3 pound sliced sweet soppressata
1/3 pound sliced cappacola (hot cured pork shoulder)
1/4 red onion, thinly sliced
1 vine-ripe tomato, thinly sliced
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
8 hot or sweet pickled cherry peppers
8 (8,10 or 12-inch) bamboo party skewers
Serving suggestions: green and black olives, herb flavored potato chips

* Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market

Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.
Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible.

Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad.

Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.

When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.

Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Place peppers skin-side-up under broiler preheated to high. Leave oven door ajar for steam to escape and blacken peppers entirely. Place charred peppers into a paper bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.

The Perfect Yellow Cupcake 

Recipe courtesy Gale Gand

Recipe Summary
Difficulty: Medium
Prep Time: 2 hours 45 minutes
Cook Time: 35 minutes
Yield: 24 servings

Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.

White Buttercream:
2 cups sugar
1/2 cup water
4 egg whites
1 pound butter, cut up and softened slightly
1 teaspoon almond extract
Cupcakes:
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Regular or silver cupcake paper liners

Decorate and Assemble:
Edible pearlized fondant balls (in 3 sizes)
3 to 6 graduated glass cake stands
12 Victorian cake pull charms
Vari-colored ribbons to tie around cup cakes
Flowers, for cake top

Equipment: Several muffin tins

Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.

Make the Cupcakes: Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)

Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.

Tie the cake pull charms to the ends of the ribbons.

Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.