Chili and Cornbread

"Simple, Perfect Chili" recipe repeat (found here)

Cornbread recipe repeat (found here)

-Alyssa

Sweet Sausage with Peppers & Onions

Sweet Sausage w/ Peppers and Onions

Original recipes found here and here

INGREDIENTS:

• 4 Italian sweet sausage links 
• 2 tablespoons olive oil
• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 4 garlic cloves, sliced into slivers
• 2 yellow onions, sliced
• 1 small (15 ounce) can of crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 cup red wine
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil leaves
• 2 tablespoons tomato paste
• 4 Italian sub rolls
• Kosher salt

DIRECTIONS:

1. Heat the olive oil over medium heat in a large pan or Dutch oven that has a lid.  When the oil is hot, add the sausages and brown them slowly.  If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear.  Cook for 7-10 minutes, turning them occasionally so they brown on all sides.  When the sausages are browned, remove from the pan and set aside.
2. Increase the heat to medium-high and add the onions and peppers.  Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.  You want some blackening.  Once the onions and peppers soften, sprinkle some salt on them.  Cook for 5-7 minutes.  Add the garlic and cook for an additional minute.
3. Add the tomato paste and stir.   Add the Marsala wine, tomatoes, basil, oregano, and red pepper flakes; stir well to combine.  Add the sausages back in.  Bring to a simmer then reduce the heat to low.  Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
4. Toast sub rolls and use for serving.

-Alyssa

Baked Spaghetti with Flounder

Fish prepared according to this original recipe from Food&Wine

Baked Spaghetti with Flounder

makes 4 servings

INGREDIENTS:

• 1/2 lb. spaghetti or angel hair pasta
• 1 1/2 cups of homemade spicy tomato sauce (see below)
• 4 flounder fillets
• 2 cups freshly grated Parmesan 
• 1/2 cup plain bread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons EVOO
• 3/4 to 1 cup mozzarella cheese, shredded
• kosher salt 
• freshly ground black pepper

DIRECTIONS:

1. Prepare the pasta according to package directions; cook al dente. Reserve 1/2 cup pasta water. Drain and set pasta aside.
2. Preheat the oven to 425 degrees F. 
3. Season the fish fillets with salt and pepper. Mix 3/4 cup Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Set fish on a rimmed baking dish and bake for 15 minutes (or until the fish is cooked and the topping is golden). 
4. In a large pan, heat the tomato sauce over medium-low heat.  Add the pasta and pasta water until the sauce and pasta are heated through.  
5. Fill a 9" x 13" glass baking dish with the pasta.  Top with the fillets.  Top fillets with mozzarella and then the Parmesan.  Bake at 425 degrees F until the cheese is melted, about 5-6 minutes.  Broil on Hi for 2 minutes.  Serve immediately.

after Step 3

right before serving

Spicy Tomato Sauce

Adapted from Giada's original recipe from Everyday Italian

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons drained capers, rinsed
• 1/2 teaspoon sea salt, plus more to taste
• 1 (28 oz.) can crushed Italian tomatoes
• 2 teaspoons crushed red pepper flakes
• juice of 1/2 lemon

DIRECTIONS:

1. In a large skillet, heat the oil over a medium-high flame.  When almost smoking, add the onion and garlic and sauté for 3 minutes. 
2. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute.  Add the tomatoes and simmer until reduced slightly, about 20 minutes. 
3. Season the sauce with more salt to taste.  
4. Using a potato masher, crush the tomatoes even more.  Add the lemon juice and stir.
5. Reserve 1 1/2 cups for the recipe above.  This recipe can be made 1 day ahead and frozen for future use.  

sauce can also be used with 1 lb. of pasta

-Alyssa & Derek

Ina Garten's Brownie Pudding

YUMMMY-- must be served at room temperature!  Refrigerate overnight, though.

Brownie Pudding

Original recipe found here

INGREDIENTS: 

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean (or 1 1/2 vanilla extract)
• 1 tablespoon framboise liqueur (optional...I did not use)
• Vanilla ice cream, for serving

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with vanilla ice cream.

-Alyssa

Farfalle with Sweet Sausage & Peas

Farfalle with Sweet Sausage & Peas

serves 3-4 (can be doubled)

INGREDIENTS:

• 1/2 lb. farfalle or gemelli pasta
• 1/2 large onion, diced
• 2 tablespoons EVOO
• 1 teaspoon crushed red pepper (to taste)
• 1/2 lb. sweet Italian sausage
• 1 cup frozen peas, thawed
• 2 small tomatoes, diced (or 8 oz. cherry tomatoes, sliced in half)
• 1/2 cup shredded Parmesan
• 1/4 white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup reserved pasta water
• kosher salt
• fresh ground black pepper

DIRECTIONS:

1. Cook the pasta in salted water until al dente (according to package directions).  Reserve 1/2 cup pasta water.  Drain pasta and set aside.
2. In a large skillet, heat olive oil over medium-high heat.  Add diced onion and cook for 4-5 minutes.
3. Add crushed red pepper and sausage to the skillet.  Use more or less crushed pepper according to your spice tolerance.  Break up the sausage, cooking for 5 minutes.
4. Lower the heat to medium-low.  Add white wine to deglaze/ scrape up the bottom of the skillet.  Add the peas and tomatoes, cooking for another 2 minutes.  
5. Add pasta, Parmesan, pasta water, salt, and pepper.

-Alyssa

Asparagus Soup with Herbed Goat Cheese

This was sooo good!  Definitely making it again...

Asparagus Soup with Herbed Goat Cheese

Giada's original recipe found here

INGREDIENTS:

Goat cheese:

• 1/2 cup (4 ounces) goat cheese, at room temperature
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

Soup:

• 2 tablespoons unsalted butter, at room temperature
• 1 large leek (white and light green part only), thinly sliced
• 4 cups low-sodium chicken broth
• 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Goat cheese: Line a small plate with parchment paper. Set aside.
2. In a small bowl, use a spoon to combine the goat cheese and 2 tbs. basil until smooth.  Season with salt and pepper, to taste.  Using a round teaspoon, scoop the goat cheese into balls and arrange on the parchment paper.  Refrigerate for at least 30 minutes.
3. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper, to taste.  Increase the heat to high and bring the mixture to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth.  Season with salt and pepper, to taste.  Keep the soup warm over low heat.  
4. Serve soup with 3-4 herbed goat cheese balls.  

-Alyssa

Barefoot Contessa's Mac and Cheese

Recipe by Ina Garten

Mac and Cheese

INGREDIENTS:

• Kosher salt 
• Vegetable oil 
• 1 pound elbow macaroni or cavatappi 
• 1 quart milk 
• 8 tablespoons (1 stick) unsalted butter, divided 
• 1/2 cup all-purpose flour 
• 12 ounces Gruyere, grated (4 cups) 
• 8 ounces extra-sharp Cheddar, grated (2 cups) 
• 1/2 teaspoon freshly ground black pepper 
• 1/2 teaspoon ground nutmeg 
• 3/4 pound fresh tomatoes (4 small) 

DIRECTIONS:

1. Preheat the oven to 375 degrees F. 
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. 
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. 
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 

-Alyssa

Linguini with Lobster & Bay Scallops

Linguini with Lobster & Bay Scallops

INGREDIENTS:

• 2 lbs. boiled lobster
• 1/2 lb. bay scallops
• 1/2 lb. linguini pasta
• 3 tablespoons EVOO
• 4 cloves garlic, minced
• 1 cup lobster broth
• 1/2 cup white wine
• 2 tablespoons chopped parsley
• 7-8 fresh basil leaves, julienned 
• grated Parmesan 

DIRECTIONS:

1. Boil the pasta until al dente and according to package directions.  Drain and set aside.
2. Boil the 2 lb. lobster for about 13 minutes.  Reserve 1 cup lobster broth.  Remove meat from shell (easier said than done!). Give the lobster meat a rough chop and set aside.
3. In a large skillet, heat olive oil at medium heat.  Add garlic and cook for 1-2 minutes.  Add bay scallops and cook for 30 seconds on each side.
4. Add white wine and then lobster broth.  Cook for another minute.
5. Add drained pasta, lobster, scallops, parsley, and basil.  Mix well for another minute.  Serve immediately with grated Parm.

-Derek

Braised Pork Belly

Adapted from this recipe

Adapted from Emeril Lagasse's recipe

-Derek