from newsday
Twice-roasted sweet potatoes with shallots
Ingredients
Garnet sweet potatoes, with their deep-red flesh, are particularly attractive in this dish, and they also contain more beta carotene
2 1/2 to 3 pounds (about 6, depending on size) sweet potatoes, preferably red-skinned
2 Tbsps. olive oil
6 small or 4 large shallots, peeled and diced
Salt and freshly ground pepper, to taste
2 Tbsps. sherry vinegar
1. Preheat oven to 375 degrees. Wash sweet potatoes and prick all over with a fork. Bake for 45 minutes to 1 hour, depending on size, until potatoes can be pierced easily with a fork.
2. While sweet potatoes are baking, place olive oil in a small saucepan and, over medium-high heat, saute shallots, tossing from time to time, until translucent. Take care not to let them brown.
3. When sweet potatoes are baked, remove from oven and, using a pot holder to protect hands, carefully halve the sweet potatoes. (Leave the oven on. ) Scoop out the flesh and reserve the skins. Put sweet potato flesh in a buttered 9-inch casserole about 2 inches deep. Sprinkle lightly with salt and pepper. Add sauteed shallots and sherry vinegar, and mash all together.
4. Cut some of reserved skins into strips and garnish top of casserole with them. Return to oven and bake about 15 minutes, or until skins are crisp. Makes about 6 servings.
Chicken thighs with shallots
Thighs are a little meatier than chicken legs, and they please lovers of dark meat. They are usually reasonable in price, too. If you prefer white meat to dark, use chicken breasts and reduce the cooking time to about 15 minutes, depending on the thickness of the breasts.
Ingredients
2 Tbsps. olive oil, divided
1 Tbsp. butter
Salt and freshly ground pepper, to taste
12 chicken thighs
5 or 6 sprigs dried tarragon
6 small shallots or 4 large ones, peeled and diced
1 cup heavy cream (not ultra-pasteurized)
1 cup dry white wine
Fresh tarragon, for garnish
1. In a heavy-bottomed skillet, such as cast iron or enameled cast iron, heat 1 Tbsp. olive oil and the butter. Generously salt and pepper the chicken pieces and add to the pan. Cook on 1 side and then the other until both sides are browned. Scatter a few sprigs of tarragon on top of chicken. Cover, lower the heat and cook about 20 minutes.
2. While chicken is cooking, place remaining Tbsp. of olive oil in a small saucepan. Heat, add shallots and simmer gently until shallots are tender and translucent but not browned. Add cream and simmer gently until reduced by half.
3. When chicken is tender, remove to a plate and keep warm. Add white wine to the skillet and cook until reduced by about half. Remove the tarragon. Add cream and shallot mixture to the pan, return chicken to the pan and heat through. Taste and correct seasoning. Top thighs with sauce and garnish with fresh tarragon.
from the los angeles times
Spaghetti and duck meatballs
Total time: 2 1/2 hours
Servings: 6 as a main course
Note: Duck breasts are available at Bristol Farms, Whole Foods and Surfas in Culver City; duck confit and duck fat are available at select Whole Foods, Surfas and Marcel Marceau at the Original Farmers Market.
Ingredients
2 ounces dried porcini mushrooms
1 cup coarse country-style bread crumbs
2 confit duck legs, at room temperature
2 duck breasts
1 egg
1 tsp. plus 2 Tbsps. kosher salt, divided
1/4 tsp. freshly ground black pepper
1/4 cup fresh parsley, finely chopped
Flour for dredging
5 Tbsps. duck fat (can substitute olive oil), divided
1 cup onions, finely chopped
3 Tbsps. garlic, minced
1 cup dry red wine
1 (28-ounce) can diced San Marzano or other plum tomatoes
2 bay leaves
1/4 cup tomato paste
1 pound spaghetti
1. Into a medium bowl, pour 1 cup boiling water over the dried mushrooms and set aside to rehydrate. In another small bowl, pour enough water to cover the bread crumbs and allow to stand.
2. Separate the duck confit from the bones and skin and pulse briefly in a food processor until coarsely ground. Remove to a large bowl and set aside. 3. Remove the skin from the duck breasts and coarsely chop the meat with a knife. Pulse the breasts briefly in a food processor, until the mixture resembles ground beef. Do not over-process. Remove the meat from the processor and add to the confit in the large bowl.
4. Squeeze the water from the bread crumbs and add them to the bowl. Add the egg, 1 tsp. salt, one-fourth tsp. pepper, and the parsley; mix to combine. Form the mixture into meatballs, a scant one-fourth cup each. Roll the meatballs in the flour, coating them lightly, and place them on a tray or baking sheet. The mixture should yield 12 meatballs. Set aside.
5. In a large skillet, heat 3 Tbsps. of duck fat (or olive oil) over medium-high heat until the fat is hot and a few drops of water splatter when sprinkled in. Brown the meatballs in two batches, turning with kitchen tongs so that they brown evenly, 3 to 5 minutes. (They will be brown but not cooked through.) Set aside on a tray or baking sheet, covered with a paper towel.
6. Wipe out the pan and heat 2 Tbsps. of duck fat (or olive oil) over medium-high heat. Add the onions, turn down the heat to low and sauté until soft, about 4 minutes. Add the garlic and cook an additional 2 minutes. Add the wine, the canned tomatoes plus the juice, the mushrooms and their soaking liquid, the bay leaves and the tomato paste. Bring to a simmer over medium-high heat, then cover and reduce the heat to low. Cook for an hour, checking periodically to make sure the sauce is at a slow simmer and isn't sticking to the bottom of the pan.
7. After an hour, add the meatballs to the sauce, covering to coat them. Cover and simmer 30 more minutes.
8. Meanwhile, bring 6 quarts of water and 2 Tbsps. salt to a boil in a large pot. When the meatballs have simmered 30 minutes, take the pan off the heat and cook the pasta. Cook the pasta al dente, according to the package instructions, and drain. Serve the meatballs and sauce over the spaghetti.
Each serving: 737 calories; 36 grams protein; 95 grams carbohydrates; 8 grams fiber; 20 grams fat; 6 grams saturated fat; 127 mg. cholesterol; 675 mg. sodium.
Crostini tonnato (tuna crostini)
Total time: 10 minutes
Servings: 4 to 6
Note: This can also be served as a dip for grissini or raw vegetables.
Ingredients
1 (6-ounce) can imported tuna in olive oil, drained
12 anchovies, drained, rinsed and dried well
2 Tbsps. capers, drained, rinsed and dried well, plus additional for garnish
6 Tbsps. mayonnaise or to taste
1 Tbsp. red wine vinegar
Freshly ground black pepper to taste
1 loaf rustic French bread, thinly sliced and toasted
Olive oil
1. Combine the tuna, anchovies, capers, mayonnaise and vinegar in a blender or food processor and process until creamy. Add more mayonnaise if you like. Season with pepper to taste.
2. Spread on the crostini and serve, garnished with a few capers and a drizzle of olive oil.
Each of 6 servings: 328 calories; 16 grams protein; 30 grams carbohydrates; 2 grams fiber; 16 grams fat; 2 grams saturated fat; 20 mg. cholesterol; 902 mg. sodium.
Sage risotto bites
Total time: 45 minutes plus at least 2 hours' chilling
Servings: 12 to 16 (makes 64 bites)
Ingredients
3 Tbsps. unsalted butter, plus extra for pan
1 medium onion, minced
2 cloves garlic, minced
1 cup Arborio rice
1 tsp. sea salt
1 cup dry vermouth or white wine
3 cups chicken stock
1/2 tsp. freshly ground white pepper, or to taste
1/2 cup freshly grated Asiago cheese
30 leaves fresh sage (1 large bunch), sliced crosswise into 1/2 -inch-wide strips
1. Melt the butter in a deep heavy skillet over medium heat. Add the onion and garlic and saute until soft, about 5 minutes. Add the rice and salt and stir until coated. Stir in the vermouth or wine. Cook, stirring constantly, until all the wine is absorbed.
2. Add 1 cup of the stock and cook, stirring, until all the liquid is absorbed. Repeat with the remaining stock, cooking until the rice is al dente, 20 to 25 minutes. Remove from the heat and stir in the pepper and cheese, blending well. Cool slightly, then stir in the sage, again blending well.
3. Butter an 8-inch-square baking dish. Scrape the rice into it, smoothing the top completely. Chill uncovered until completely set, about 2 hours (or overnight).
4. Just before serving, heat a large nonstick skillet over medium-high heat. Line a platter with parchment paper or waxed paper and set it close by.
5. Using a small sharp knife, cut the chilled risotto into 1-inch squares. Using a small spatula, carefully remove each square from the dish and transfer to the hot skillet. Brown on both sides, turning with tongs or a small spatula. Transfer to a serving platter. Serve hot or at room temperature.
Each bite: 24 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 3 mg. cholesterol; 61 mg. sodium.
from the chicago tribune
Pumpkin chocolate-chip muffins
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 12 muffins
Ingredients
1 cup canned pureed pumpkin
1/2 cup water
1/4 cup canola oil
2 Tbsps. ground flax seeds, see note
1 tsp. vanill
1 cup whole-wheat flour
2/3 cup whole-wheat pastry flour or unbleached white flour
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp. each: baking soda, cinnamon, salt
1/4 tsp. freshly grated nutmeg
1/2 cup semi-sweet chocolate or carob chips
1/3 cup chopped walnuts or pecans
3 tsps. raw sugar, optional, see note
1. Heat the oven to 350 degrees. Place the pumpkin, water, oil, flax seeds and vanilla in a blender; process on high until well blended, about 1 minute. Set aside.
2. Mix together the flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in a large bowl; add the pumpkin mixture, stirring until well blended. (Add a little water if the mixture seems dry.) Fold in the chocolate chips and nuts.
3. Spoon the batter evenly into a muffin tin lined with cupcake liners or sprayed with non-stick spray. Sprinkle each muffin with 1/4 tsp. of the raw sugar, if desired.
4. Bake until a cake tester inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 5 minutes in the pan; gently remove from the pan. Cool completely on a wire rack.
Note: Flax seeds and raw sugar are available in health-food stores or in the baking aisle of specialty markets such as Whole Foods Market or Trader Joe's.
Nutrition information per serving: 234 calories, 36% of calories from fat, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 4 g protein, 182 mg sodium, 4 g fiber.