Artichoke-Prosciutto Gratin

Serve this as an appetizer with crusty bread to soak up the creamy juices.

Ingredients

• 2 14 oz. cans artichoke hearts, drained and quartered
• 6 oz. thinly sliced prosciutto
• 1 cup whipping cream
• 1 1/2 cups crumbled Gorgonzola cheese
• 1/2 cup pine nuts (2oz) toasted
• 1/4 cup grated Parmesan cheese
• 1 tsp chopped fresh sage

Instructions

1. Pat quartered artichoke hearts dry with paper towels. 
2. Cut each Prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice.
3. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish.
4. Pour cream over, sprinkle with Gorgonzola, pine nuts, Parmesan, and sage.
5. Bake at 350 until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm with crusty bread.

Notes
Simple appetizer to make day of with minimal effort. Serve on a cool spring evening.

Source: An old Bon Appetit magazine October 2002

Melting Potatoes

Allow at least 45 minutes cooking time for these potatoes. Easy to prepare with few ingredients.

Ingredients

• 3 lbs. Yukon Gold potatoes, peeled
• 6 tbls butter, melted
• 1 tbls fresh Thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups chicken broth
• 2 garlic cloves

Instructions

1. Adjust oven rack to upper-middle position and heat to 500 degrees. 
2. Square off ends of potatoes and cut crosswise into 1 inch thick disks. 
3. Toss potatoes with melted butter, thyme, salt and pepper. Arrange potatoes in a single layer in 13 by 9 inch baking pan, prefer a non-glass dish.
4. Roast potatoes until bottoms are beginning to brown around edges, about 15 mins. Remove from oven and flip each potato, return to oven. Cook for 15 mins more. 
5. Remove pan from oven, flip potatoes once more, add broth and garlic to pan. Roast until potatoes are tender and sauce has reduced slightly, about 15 mins more.
6. Baste potatoes with sauce before serving.

Notes
As I mentioned above this dish takes 45 mins to cook.
I did not add all the broth with garlic thinking it seemed to be to much liquid. Next time I will add all the broth. The broth cooks down quit a bit and the potatoes could use some of the sauce when serving. Otherwise I followed the recipe exactly and the potatoes were delicious!
Served these with Skirt Steak with Mushrooms and Shallots and green beans.
4 people all potatoes were eaten.

Source http://www.cooksillustrated.com/   The Best of 2015 Magazine

Skirt Steak with Mushrooms and Shallots

Skirt steak is similar to the Flank steak, not as thick as Flank or as wide. Skirt steak is a great option for a quick cook. It takes about 5-7 minutes total cooking time depending on the thickness of the steak. What else better to go with steak than mushrooms. The mushrooms take longer prepping than the steak takes to cook. If you want to really speed up the process buy mushrooms already sliced. This dish can be on your table in 15 minutes serve with roasted potatoes, salad and bread.

Ingredients

• 1 1/4 lbs. skirt steak, trimmed and cut crosswise into 4 pieces
• Salt and Pepper
• 5 tbls olive oil
• 3/4 lb cremini mushrooms, cut into 1/4 inch thick slices (about 4 1/2 cups)
• 1 large shallot, finely chopped
• 2 tsp chopped fresh thyme
• 1/4 cup white wine
• 1 1/4 cups chicken broth
• 2 tbls cold butter

Instructions

For the steaks

1. Remove steaks from fridge at least 1 hour before cooking. Pat steaks dry and season well all over with salt and pepper.
2. In a cast iron pan heat 2 tbls of olive oil over high heat. 
3. Cook steaks in a single layer for 3 minutes, turn and cook 2-3 minutes longer depending on thickness of steak. Total cooking time should not go over 7 minutes. Transfer to plate to rest covered with foil.
4. After the steaks have rested thinly slice on the diagonally across the grain.

For the sauce

1. In the same pan that the steaks cooked  heat 2 tbls of the olive oil over medium-high heat. 
2. Add the mushrooms with a generous pinch of salt. Don't flip the mushrooms let them cook till golden brown about 5 minutes. Turn and let the other side cook till golden brown for a total of 8-10 minutes. Transfer to a bowl.
3. Lower heat add 1 tbls of olive oil, shallots and thyme cook stirring until shallots are somewhat browned about 1-2 minutes. 
4. Add white wine until almost evaporated, add chicken stock along with juices from steaks and mushrooms. Raise the heat and let cook down for about 5-7 minutes.
5. Remove pan from heat add the butter and stir. Add the mushrooms stir and season to taste.

Notes
Made this dinner for Raymond, Liza and Tyler after a day spent at Wintergreen. Served with green beans and Melting Potatoes from Cook's Illustrated.
Cooked 2 lbs of Skirt steak, 3 8oz container of mushrooms, 2 packs of green beans. and 3 lbs of potatoes - NONE left! They devoured it!

Source: http://www.finecooking.com/recipes/flank-steak-shallot-mustard.aspx

Parmigiano-Pistachio Frico

Super easy and simple pre-dinner nibble.

Ingredients

• 6 oz. Parmigiano-Reggiano, finely ground in food processor - 1 1/2 cups
• 1 1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped

Instructions

1. Position a rack in center of the oven. Heat at 350.
2. Line 2 large baking sheets with parchment.
3. Sprinkle 1 scant tbls of the cheese on the parchment in a line 4 inches long and 1 inch wide. Repeat to make more lines spaced about 1 1/2 inches apart (12 on each sheet). 
4. Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp of the pistachios. Return to the oven and bake until bubbling and golden 3-5 mins more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula. Repeat.
5. Let cool completely before serving. The frico will keep in an airtight container for up to 5 days.

Why I love this appetizer:
So simple to make and can be done ahead of time.
Great to serve in summer time along side a glass of white wine.
I also prefer to serve small bites for apps that can be made ahead of time.

Recipe source Fine Cooking

Thai Quinoa Salad with Ginger Peanut Dressing

Be prepared for a lot of chopping, in the end it's so worth it!

Salad Ingredients

• 3/4 cup uncooked quinoa
• 1-2 cups shredded red cabbage
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup diced green onions
• 1/2 cup cashew halves or peanuts
• 1 cup edamame
• fresh lime

Dressing Ingredients

• 1/4 cup all natural peanut butter
• 2 tsp freshly grated ginger
• 3 tbls soy sauce,
• 1 tbls honey
• 1 tbls red wine vinegar
• 1 tsp sesame oil
• 1 tsp olive oil
• water to thin if necessary

Instructions
Quinoa

1.  Rinse quinoa with cold water in mesh strainer. Bring 1 1/2 cups of water to a boil, add quinoa and bring to a boil, cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff with fork. Place in large bowl and set aside to cool.

Dressing

1.  Add peanut butter and honey together and microwave for 20 seconds. Add rest of dressing ingredients stir until mixture is smooth and creamy. If it needs thinning stir in 1-2 tsp of water.

Salad

1. Add some dressing to the quinoa toss to combine.
2. Next fold in red pepper, onion, cabbage, carrots, edamame, and cilantro into the quinoa. Drizzle more dressing over salad ingredients, toss and season to taste. Add as much or as little of the dressing as you'd like. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges.

Why I like this salad:
Vegetarian packed with lots of great protein.
Great dinner salad for the winter time.
Leftovers great for lunch!
Can change it up to suit your taste: use almond or cashew butter instead of peanut butter. Add or omit any vegies.
The dressing is what makes this so yummy.

Recipe source - Ambitious Kitchen

Sesame Chicken Salad

Sesame Chicken Salad

Ingredients - Salad

• Mixed Salad Greens
• Tomatoes
• Mandarin Oranges
• 2 boneless chicken breast
• Olive oil
• S and P
• 1tbls sesame seeds

Ingredients - Dressing

• 2/3 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 garlic cloves minced or use garlic press
• 2 tbls minced ginger
• 1 tsp toasted sesame oil 
• 2 tbls brown sugar
• Red pepper flakes

Instructions

To make the dressing

1. Put all dressing ingredients in blender, blend until completely emulsified. Taste for seasoning and adjust if needed. 

To make chicken

1. Pat chicken breast dry, season all over with S and P. Heat pan with olive oil over medium heat. Sauté chicken until golden brown and still juicy. Remove chicken and let rest a few minutes. Slice chicken, place in larger bowl, drizzle with some of the dressing, add sesame seeds, toss and let sit awhile. 

To make salad

1. Place mixed greens, tomatoes, Mandarin Oranges to bowl with chicken add salad dressing, season with S and P, toss. 

Changes I made 
Used only one chicken breast - more than enough for 2 people
Substituted 2 tbls honey for brown sugar
Used Ghee instead of olive oil
Didn't have sesame seeds so didn't include

Will make again with changes
Sub salmon for chicken
Add slivered almonds

Favorite part - Dressing Yummy! 

Recipe adapted from Pioneer Women

Baked Meatballs in Marinara Sauce

Baked Meatballs in Marinara Sauce
Meatballs
1 lb gr beef
1 lb gr pork
1 lb gr veal
1/2 cup chicken stock
1/2 onion
1-2 cloves garlic
2/3 cup bread crumbs
1/2 cup grated Parmesan cheese
Red pepper flakes
S & P
Marinara Sauce
Butter
1. 28 oz can whole tomatoes
1 tbls tomato paste
Mozzarella
Parmesan