Chocolate White Chocolate Chunk Cookies

original recipe can be found here

Chocolate White Chocolate Chunk Cookies
makes about 40 cookies

INGREDIENTS:

• 1/2 pound unsalted butter at room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs at room temperature
• 2/3 cup good unsweetened cocoa
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 pounds good white chocolate, coarsely chopped

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

-Alyssa

Italian Wedding Soup

Ina Garten's recipe

Italian Wedding Soup

INGREDIENTS:

For the meatballs:

• 3/4 pound ground chicken (I subbed in ground white turkey.)
• 1/2 pound chicken sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt and freshly ground black pepper

For the soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

-Alyssa

Homemade Cranberry Sauce

Ina Garten's original recipe

Homemade Cranberry Sauce

INGREDIENTS:

• 1 12-ounce bag of fresh cranberries, cleaned
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored, and chopped
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• 3/4 cup raisins (optional)
• 3/4 cup chopped walnuts or pecans (optional)

Cook the cranberries, sugar, and 1 cup of water in a saucepan over medium heat for 15-20 minutes, or until the skins pop open.  Add the apple, zests, and juices and cook for 15 more minutes.  Remove from the heat and add the raisins and nuts.  Let cool, and serve chilled.

-Alyssa

Roasted Butternut Squash

Ina Garten's original recipe

Roasted Butternut Squash

INGREDIENTS:

• 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
• 3 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.  Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

-Alyssa

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

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

Ina Garten's Meatballs and Pasta

Barefoot Contessa's Recipe

Meatballs and Pasta

INGREDIENTS:

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

DIRECTIONS

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

-Alyssa

Giada's Peanut Butter Cookies

Peanut Butter Cookies with Blackberry Jam
Original recipe found here

INGREDIENTS:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
• 3/4 cup creamy peanut butter, at room temperature
• 3/4 cup sugar, plus 1/4 cup
• 1/2 packed cup light brown sugar
• 1 egg, room temperature, beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup blackberry jam

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

-Alyssa

Roasted Asparagus

Ina Garten's Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

INGREDIENTS:

• 2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Lay stalks in a single layer on a rimmed sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

-Alyssa

Sauteed Carrots

Sauteed Carrots
Recipe by Ina Garten


INGREDIENTS:

• 2 pounds carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

DIRECTIONS:

1. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. 
2. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. 
3. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

-Alyssa

Oven-Fried Chicken with Yellow Turnip Mash

Ina Garten's oven-fried chicken, turnip mash, and green beans with shallots

Oven-Fried Chicken

INGREDIENTS:

• 2 chickens (3 pounds each), cut in 8 serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

DIRECTIONS:

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
2. Preheat the oven to 350 degrees F.
3. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
4. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

This is bomb.

Ina Garten knows what she's doing.

-Derek

Balsamic BBQ Chicken & Homemade Balsamic Sauce

This BBQ sauce is the same as the recipe found in another blog entry.

Chicken with Balsamic BBQ Sauce
Giada's original recipe can be found HERE (courtesy of Food Network).


INGREDIENTS:

• 5 pieces of chicken, combination legs and thighs
• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS:

1. In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.
2. Preheat the oven to 375 degrees F. 
3. Wash and trim the chicken of excess fat. Season the chicken with salt and pepper. Place the chicken skin-side down in a shallow baking dish and bake for 25 minutes. Remove the baking dish from the oven and flip the chicken to the other side. Brush BBQ sauce over the tops of the chicken. Return the baking dish to the oven and bake for another 15-20 minutes.

*For larger crowds*
x4 INGREDIENTS:

• 3 cups balsamic vinaigrette
• 3 cups ketchup
• 1 1/3 cups brown sugar
• 4 cloves garlic, minced
• 4 tablespoons Worcestershire sauce
• 4 tablespoons Dijon mustard
• 2 1/2 teaspoons salt
• 2 teaspoons freshly ground pepper

-Alyssa

Tuna Tartare

Accidentally added chives instead of scallions and a tad too much salt...beware!

Tuna Tartare

Recipe from Ina Garten's Barefoot Contessa: Family Style

INGREDIENTS:

• 3/4 pound very fresh tuna steak
• 4 tablespoons olive oil
• grated zest of 1 lime
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon wasabi powder
• 1 1/2 teaspoons soy sauce
• 6 dashes Tabasco sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup minced scallions, white and green parts (about 2 scallions)
• 2 teaspoons minced fresh jalapeno pepper, seeds removed
• 1 rip Hass acocado
• 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS:

1. Cut the tuna into 1/4-inch dice and place it in a medium bowl.  
2. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper.  Pour over the tuna, add the scallions and jalapeno, and mix well.
3. Cut the avocado in half, remove the seed, and peel.  Cut the avocado into 1/4 inch dice.  Carefully mix the avocado into the tuna mixture.  Add the toasted sesame seeds if using.  Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend.  Season to taste.  Serve on crackers.

-Derek

Lemon Chicken Thighs with Chive Risotto Cakes

Lemon Chicken Thighs
Adapted from Ina Garten's Lemon Chicken Breasts recipe

INGREDIENTS

• 1/4 cup EVOO
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice (1 1/2 lemon)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 5 chicken thighs
• 1 lemon

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 40 minutes, until the chicken is done and the skin is lightly browned.  Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

Chive Risotto Cakes

Original recipe from this blog and Ina Garten

INGREDIENTS

• kosher salt 
• 1 cup uncooked arborio rice 
• 1/2 cup greek yogurt 
• 2 extra-large eggs 
• 3 tablespoons minced fresh chives 
• 1 1/2 cup cups grated italian fontina cheese (5 ounces) 
• 1/2 teaspoon freshly ground black pepper 
• 3/4 cup panko (japanese dried bread flakes) 

DIRECTIONS

1. Bring a large pot of water to a boil and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 1/4 teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3. When ready to cook, preheat the oven to 250 degrees F.
4. Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch tick.
5. Place 4-6 patties in the panko, turning once to coat.
6. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

-Alyssa

Shrimp Scampi

Recipe by Ina Garten

Shrimp Scampi

INGREDIENTS

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

DIRECTIONS

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

-Derek

Mussels and Fish Tacos

Ina Garten's baked crostinis to dip in the mussels' broth

Anne Burrell's Fish Tacos with avocados and cabbage slaw

Add fresh cilantro = YUM!

-Derek

Parmesan Chicken and Arugula Salad

Ina Garten's Parmesan Crusted Chicken and Arugula Salad

Parmesan Chicken

yields 6 servings

INGREDIENTS
4 to 6 thin boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned Panko crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
unsalted butter
EVOO
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

DIRECTIONS
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. 

Lemon Vinaigrette

INGREDIENTS

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup EVOO
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Arugula Salad

INGREDIENTS

• 1/2 pound fresh arugula (3 large bunches)
• 1 recipe lemon vinaigrette
• 1/4-pound chunk Parmesan

DIRECTIONS
Wash the arugula well and pat/spin dry.  In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.  Pour enough dressing on the arugula to moisten, and toss well.  With a peeler, shave the Parmesan into large shards and arrange them on the arugula.

-Alyssa

Pulled Pork Sandwiches with Homemade BBQ Sauce

Pulled Pork Sandwiches

Cook/Prep time: at least 12 hours

Slow-cooking pork rub and recipe adapted from this blog

Balsamic BBQ sauce adapted from Giada

INGREDIENTS for the pork rub

• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar
• 1 (4-5 pound) bone-in pork shoulder
• 1 cup homemade barbecue sauce (see below)

DIRECTIONS for the pork

1. Combine all of the ingredients except the pork and the barbecue sauce in a bowl. Massage this spice rub onto the pork, coating each side thoroughly. Wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 3 hours (or up to 3 days).  
2. Unwrap the roast and place it in your slow cooker. Add 1/4 cup of water then turn the slow cooker to low and cook for 8-10 hours, or until the meat is fork-tender.
3. Transfer the pork to a cutting board and discard the liquid in the slow cooker. Shred the meat using two forks to pull it apart. Discard any fat. Place the shredded meat back in the slow cooker and add 1 cup of barbecue sauce, tossing to combine. Heat on low for 30-60 minutes, or until hot. Serve the pork with additional barbecue sauce, if desired.  Sandwich between 2 halves of a mini bulky roll. 

INGREDIENTS for 1 1/2 cups of the Balsamic Barbecue Sauce

• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS
In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.

-Alyssa

Lasagna with Turkey Sausage

Lasagna with Turkey Sausage
serves 8
from Barefoot Contessa Family Style


INGREDIENTS

• 2 tablespoons EVOO
• 1 cup chopped onion (1 onion) 2 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree 
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• 1/2 pound lasagna noodles (not oven ready!)
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced

DIRECTIONS

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.


Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.



In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9" by 12" by 2" rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

-Alyssa

Tomato, Mozzarella & Basil Salad

Ina Garten's tomato, mozzarella, & basil salad