turkey tetrazzini

prep time:  30 minutes
cook time:  20 minutes
servings:  12

ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs

steps:
1.  cook pasta according to package instructions until al dente.  drain, rinse, and set aside.

2.  in a pan add the butter and garlic and cook until garlic is fragrant.  add mushrooms and salt, then saute for a couple more minutes.  pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.

3.  sprinkle in flour, then stir the mushrooms around for another minute.  pour in the broth and stir, cooking for another few minutes until a roux thickens.

4.  reduce heat to medium low.  cut cream cheese into pieces and add to the pot; stir to melt.  add turkey, peas, bacon, and the cheeses.  stir to combine.  add salt and pepper to taste.

5.  add the cooked spaghetti and stir to combine.  add more broth if needed.

6.  preheat oven to 350.  pour mixture into a large baking dish and sprinkle with panko bread crumbs.  bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.

- tasty kitchen

sugar snap peas, burrata, bottarga & meyer lemon

prep time:  tbd
cook time:  tbd
servings:  1

ingredients:
2 - 3 ounces burrata cheese
10 - 12 sugar snap peas - cleaned and quickly blanched
1 teaspoon shallots - minced
 peel of 1 meyer lemon with pith - chopped
1 teaspoon sugar
2 tablespoons water
olive oil
balsamic vinegar
salt
pepper
bottarga - optional

steps:
1.  place burrata on plate and season with salt and pepper. 

2.  in a saute pan over high heat, add 1 tablespoon olive oil.  once hot, add peas and saute until slightly browned, 1 - 1 1/2 minutes.  turn off heat, add shallots and toss to combine.  place cooked snap peas on plate with burrata.

3.  using the same saute pan as before, add the chopped meyer lemon peel, sugar and water.  cook on medium heat until it forms a light syrup.  spoon some of the cooked lemon mixture over burrata and snap peas.  finish with a drizzle of balsamic and olive oil and 3 grates of bottarga.

- goop, novmeber 8

farfalle with roased peppers, peas, feta and yogurt

prep time:  tbd
cook time:  tbd
servings:  4

ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas

steps:
1.  begin heating a large pot of water for the pasta.  meanwhile seed the pepper, holding it over a bowl to catch juices.  cut in small dice and place in another bowl.  strain any juices into the bowl and season with salt and pepper.

2.  in a large bowl, mash together the feta and the yogurt and add the pureed garlic.  stir in the olive oil, pepper with its juices, basil and marjoram.

3.  when the water for the pasta comes to boil, salt generously and add the farfelle.  set the timer for 5 minutes ane add the peas.  boil for another 5 minutes, until the farfalle is cooked al dente.  ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture.  drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve.  garnish each serving with slivered basil and crumbled feta.

- new york times, september 2013

shellfish minestrone with basil pesto

prep time:  tbd
cook time:  tbd
servings:  4 - 6

pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil

minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans

pesto steps:
1.  put basil, parsley and 2 chopped garlic cloves in a blender.  season lightly with salt and pepper.  add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary.  pour into a small serving bowl, cover tightly and set aside.

minestrone steps:
1.  put 2 tablespoon olive oil in a large heavy pot over medium heat.  add onion, carrot, season generously with salt and pepper and stir to coat.  cook for about 2 minutes until softened.  add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.

2.  stir in cannelloni beans.  add clams, in one layer if possible, and 1 cup water.  turn heat to high and put on lid.  keep at a rapid simmer until all clams have opened, about 5 minutes.  add fish stock and bring to a simmer.  taste broth and adjust seasoning.

3.  just before serving, add squid, peas and fava beans and simmer for 2 minutes.  ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.

- new york times, june 2013

white chicken potpie

prep time:  tbd
cook time:  tbd
servings:  8 - 10

ingredients:
3 boneless, skinless chicken breasts
salt
pepper
3 cups chicken stock
1 cup white wine
2 garlic cloves - smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup + 2 tablespoons unsalted butter - chilled
2 leeks - thinly sliced
1 shallot - thinly sliced
3 1/2 cups flour
1 cup heavy cream (more as needed)
2 small carrots - peeled and diced
1 medium potato - peeled and diced
1 cup frozen peas
1 1/2 teaspoon finely grated lemon zest
1 tablespoon baking powder
1 1/2 cups buttermilk
3 tablespoons sliced blanched almonds

steps:
1.  season chicken lightly with salt and pepper.  let rest 15 minutes.  in a medium pot over medium heat, combine the chicken, stock, wine, garlic bay leaf, thyme and rosemary.  bring to a simmer and cook chicken gently until no longer pink, 10 - 15 minutes.  transfer meat to a plate to cool completely.  strain and reserve cooking liquid.  once chicken is cook ,shred into bite-size pieces.

2.  heat oven to 375 degrees. lightly grease a 9 x 13-inch baking pan with butter.  melt 4 tablespoons butter in a large skillet over medium high heat.  add leeks and shallot and cook until softened, about 5 minutes.  melt in 4 more tablespoons butter.  stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes.  slowly whisk in the strained stock and the cream.  season with 1 teaspoon salt and 1/2 teaspoon pepper.  bring mixture to a simmer.  stir in carrot and potato; simmer over low heat, stirring frequently, 10 minutes.  stir in check, peas and lemon zest.  scrape mixture into prepared pan.

3.  in a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt.  cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs.  stir in buttermilk.  dollop mixture on top of potpie filling.  brush tops with cream and sprinkle with almonds.

4.  transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 - 45 minutes.  let cool 10 minutes before serving.

- new york times, march 2013

polenta with peas and pancetta

prep time:  15 minutes
cook time:  20 minutes
servings:  4 - 6

ingredients:
1 tablespoon olive oil
2 - 3 slices pancetta - cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
salt
pepper
1 cup frozen peas
parmigiano-reggiano

steps:
1.  heat the oil in sauce pot over medium-high heat.  ad pancetta cook until crisp, 5 minutes then remove to a plate. 

2.  add the liquids to the sauce pot and bring boil.  whisk polenta into the liquid and continue to whisk 2 - 3 minutes to thicken.  season with salt and pepper and stir in peas to heat through 1 minute more. 

3.  remove from heat, stir in cheese and adjust seasoning as needed.  garnish with pancetta.

-  food network

sauteed mackerel with peas, garlic & egg

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 4-ounce mackerel fillets
salt
1 orange - zested
1 lemon- zested and juiced
1 head green garlic, thinly sliced
6 - 7 tablespoons olive oil
2 eggs
2 cups shucked peas
3 - 4 garlic cloves - thinly sliced
1 cup cilantro sprigs - washed and dried

steps:
1.  season fillets with alt, orange zest, lemon zest, green garlic, and 2 tablespoons oil.  let rest 15 - 20 minutes.  fill a small pot and a kettle with water and bring both to a boil.

2.  place eggs, taken straight from the refrigerator, in pot of boiling water.  cook 8 minutes.  transfer eggs to an ice bath.  once cool enough to handle, peel and halve eggs.  set aside.

3.  in a medium saute pan, heat 2 - 3 tablespoon oil with sliced garlic over medium-low heat.  once garlic begins to turn golden, add peas and a good splash of hot water from the kettle.  about half the peas should be submerged in cooking liquid.  cook over medium heat, while stirring, until peas are heated through and plump, 2 - 3 minutes.  season with salt and lemon juice, to taste.  transfer to a bowl and keep warm.

4.  set a large pan with 2 tablespoons oil over medium heat.  cook marinated mackerel in hot pan, skin side down, until cooked through, about 2 minutes a side.

5.  serve fillets over peas.  garnish with cilantro sprigs and top each plate with half an egg.  season with extra salt and lemon juice, to taste.

- wall street journal, may 2012

mushroom, pea and leek risotto

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
6 mushrooms
1/2 tablespoon olive oil
salt
pepper
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan

steps:
1.  pulse the mushrooms in a food processor until they are roughly chopped.  heat the olive oil in a skillet over medium-high heat.  ad the mushrooms.  season with a pin of salt and pepper.  saute until the mushrooms are tender and have released most of their liquid.  add the peas and saute until they are warm.

2.   in a large saucepan, heat the olive oil and butter over medium heat.  add the leeks and saute until tender.  add the rice and stir for about 1 minute.  stir in the wine.  let it cook, stirring occasionally, until absorbed.  if it appears to be cooking above a simmer turn the heat down.  add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.

3.  heat until warmed through.  stir in cheese.  taste and season with salt and pepper as needed.

- a good appetite blog

creamy spring peas with pancetta

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
2 cups shelled fresh english peas or thawed frozen peas
1 pound sugar snap peas - trimmed
1/4 pound snow peas - trimmed and thinly sliced
4 ounces pancetta - chopped
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1 lemon - juiced
pepper

steps:
1.  bring a large pot of salted water to a boil over high heat.  fill a large bowl with ice water.  add english peas to the boiling water and cook until tender, about 1 minute (if using frozen pea, do not add them until step 3).  add the snap peas and cook until bright green, about 2 minutes.  add the snow peas and cook 30 seconds.  drain the peas and plunge into the ice water to cool.

2.  cook the pancetta in a large skillet over medium heat until crisp, 8 - 10 minutes.  transfer to a paper towel-lined plate with a slotted spoon.  add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minutes.  whisk in the chicken broth and cream and cook until reduced by 1/3, about 6 minutes.

3.  drain the peas, shaking of the excess water, then add to the skillet (add the frozen peas here).  cook, stirring, until heated through, 3 - 5 minutes.  stir in the lemon juice and season with salt and pepper.  transfer to a serving bowl and top with pancetta.

- food network magazine, april 2011

potato-egg salad

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 pound new potatoes - halved
4 eggs
1 cup frozen peas
3 tablespoons olive oil
2 teaspoons lemon juice
parsley
mint
parmesan cheese
salt
pepper

steps:
1.  boil potatoes 10 minutes.  add eggs to the water, remove from heat, cover and let sit for 10 minutes.

2.  add 1 cup frozen peas, cover 1 minute.

3.  drain, peel and quarter the eggs.  add back into the potato mixture.  toss with olive oil, lemon juice parsley and mint.  sprinkle with parmensan and salt and pepper to taste.

- foot network magazine, april 2011

potato-leek soup with bacon

prep time:  tbd
cook time:  40 minutes
servings:  4

ingredients:
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon - chopped
2 large leeks, which and light green parts only - thinly sliced
2 cloves garlic - chopped
4 cups chicken broth
2 medium russet potatoes - peeled and cut into 1/2-inch pieces
salt
pepper
1/2 cup heavy cream
1 1/2 cups frozen peas
1/4 cup fresh parsley - chopped

steps:
1.  preheat the oven to 400 degrees.  melt 1 tablespoon butter, them mix with the paprika in a bowl.  add the bread cubes and toss.  spread on a baking sheet and bake until golden brown, 8 - 10 minutes.  set aside.

2.  meanwhile cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes.  transfer with a slotted spoon to a paper towel-lined plate.  discard all but 1 tablespoon fat from the pan. 

3.  add the remaining 1 tablespoon butter, then add the leeks and garlic.  cover and cook until soft, about 5 minutes.  add the broth, 2 cups water, potatoes and salt and pepper to taste.  cover and bring to a boil over high heat.  reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

4.  puree half the soup in a blender then return to the pot.  add the cream and bring to a simmer.  add the peas and cook until tender, about 3 minutes.  season with salt and pepper.  serve topped with the croutons, bacon and parsley. 

- food network magazine, april 2011

spicy moroccan stewed fish with couscous

prep time:  tbd
cook time: 18 minutes
servings:  2

ingredients:
1 cup quick-cook couscous
olive oil
2 lemons
salt
pepper
2 cloves garlic
1 fresh red chili
fresh basil
1 teaspoon whole cumin seeds
3/4 teaspoon ground cinnamon
2  6-ounce white fish fillets - skin off and bones removed
3/4 pound large shrimp - raw and peeled
1 15-ounce can of diced tomatoes
2 handfuls of fresh or frozen peas, fava beans, or green beans

steps:
1.  put the couscous into a bowl and add a couple of tablespoons of olive oil.  halve the lemons and squeeze in the juice from two of the halves.  add a pinch of salt and pepper.  pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap.  let the couscous soak up the water for 10 minutes.

2.  get a large saucepan on a medium heat burner.  peel and finely slice your garlic.  finely slice your chili.  pick the basil leaves off the stalks.  put the smaller ones to one side and roughly chop the larger ones.  add a couple of lugs of olive oil to the hot pan.  add the garlic, chili, basil, cumin seeds, and  cinnamon. 

3.  give it all a stir and put the fish fillets on top.  scatter over the shrimp.  add the canned tomatoes and the peas and beans.  squeeze in the juice from the two remaining lemon halves.  put a lid on the pan.  bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily.  taste, and season with salt and pepper.

4.  by the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve.  spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up.  top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves.  serve.

- goop, april 2010

pesto pasta with peas

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3 tablespoons pine nuts

1 clove garlic - finely minced
1 cup fresh basil leaves
1/3 cup olive oil
1/4 cup finely grated parmesan
coarse salt
freshly ground black pepper
1/2 cup cooked peas (frozen ones are more than okay)
3 cups cooked brown rice pasta or whole wheat pasta

steps:
1.  pulse the pine nuts in a blender or food processor until minced. add the garlic, basil and olive oil and pulse until the mixture is nicely pureed. remove to a bowl and stir in the parmesan cheese. add salt and pepper to taste. mix as much of the pesto as you like with the peas and pasta.

- goop, april 2010

risi e bisi

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 cup arborio or long-grain white rice
2 tablespoons olive oil
1/2 cup minced onion
1 3/4 cup chicken stock
1/4 cup dry vermouth or dry white wine
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup frozen peas - defrosted
1/4 cup diced, smoked ham or prosciutto
3 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano cheese

steps:
1.  wash rice in warm water until the water runs clear.

2.  put oil and onion in rice cooker.  saute 4 minutes.

3.  add all remaining ingredients except peas, ham butter and cheese.  stir and cover.

4.  cook until machine switches to "warm" function.  add peas and ham; stir.  close and let rest for 10 minutes.

4.  stir in butter and parmesan.  serve immediately.

- sam's club source, june/july 2007

raw green pea soup

prep time:  tbd
servings:  tbd

ingredients:
10-ounces fresh or frozen raw peas
1 medium avocado
1 cup water
2 tablespoons lime juice
pinch of salt
1/2 teaspoon cayenne powder (optional)

steps:
1.  in a high-powered blender, puree all ingredients.

2.  to serve, drizzle with olive oil and sprinkle pepper to taste.

- goop, january 2011

vegetable risotto

prep time:  tbd
cook time: tbd
servings:  8 - 10

ingredients:
1/2 pound eggplant
1 3/4 teaspoons salt
1 small zucchini
1 small red bell pepper
1/4 pound fresh mushrooms
4 tablespoons butter
1/2 cup fresh or frozen peas
1 large onion
2 tablespoons olive oil
2 cups uncooked rice
2 cups chicken broth
1 3/4 cups hot water
1/8 teaspoon black pepper
2/3 cup grated parmesan cheese


steps:
1.  cut eggplant crosswise into 1/2 inch thick slices.  sprinkle both sides with 1 teaspoon of salt.  let stand in colander in sink for 1 hour to drain.


2.  thinly slice zucchini.  core, see and dice red bell pepper.  trim mushrooms; wipe clean with damp kitchen towel and thinly slice.


3.  heat 2 tablespoons of the butter in 4-quart saucepan over medium-high heat.  add mushrooms; saute 3 minutes.  transfer mushrooms to medium bowl.  rinse and rain eggplant, press dry between paper towels.  cut eggplant into 1/2-inch cubes.  add eggplant, zucchini, bell peppers and peas to mushrooms in bowl.


4.  chop onion.  heat remaining 2 tablespoons butter and the oil in the 4-quart saucepan over medium heat.  add onion, saute until onion is soft; about 5 minutes.  stir in rice, coo and stir 2 minutes.


5.  stir in broth, 1 3/4 cups hot water, remaining 3/4 teaspoon salt and the black pepper into rice mixture.  heat over high heat to boiling; reduce heat to low.  simmer, covered, stirring occasionally, 8 minutes.  add vegetables, stir well. 


6.  cook uncovered, stirring frequently, until rice is tender and all liquid is absorbed about 10 minutes longer.  remove from heat; stir in cheese.


7.  pack rice mixture into greased 3-quart bowl.  let stand 3 minutes.  cover bowl with serving plate; invert and lift off bowl.  serve risotto at once.


- from the worst italian cooking class ever (but the recipes are good)

lamb and wild mushroom sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 pound ground lamb
2 cup chopped wild mushrooms (any strong flavored mushroom)
2 cups chicken stock
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic
3 tablespoons chopped sage
1/3 cup dry white vermouth
1 ounce goat cheese
1 cup frozen baby peas
heavy cream or half-and-half to taste
salt and pepper to taste

steps:
1.  in a large skillet, saute the ground lamb over medium heat just until it's cooked through, about 4-6 minutes.  remove from pan and pour off excess fat in the pan, but leave enough to saute the mushrooms.

2.  saute the mushrooms over medium heat, stirring frequently, until they soften significantly, about 10-20 minutes.

3.  add the chicken stock and bring to a boil.  cover and simmer about 10 minutes to continue softening the mushrooms (if your mushrooms are already quite tender, you don't have to simmer them).  pour the mushroom mixture into a blender and blend into a puree.

4.  in the same pan add vegetable oil and chopped onion.  cook, stirring occasionally, until the onion softens, about 5-7 minutes.  add the garlic and sad and continue cooking another couple of minutes.

5.  add the vermouth and cook until it has almost evaporated.  add the mushroom puree, goat cheese, and lamb and cook until everything is heated through.

6.  add the peas, cream or half-and-half, and salt and pepper.

7.  serve over pasta