Tri-Colore Orzo

1 pound orzo pasta

3 T. extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbled ricotta salata cheese (or feta cheese)

1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 T. lemon juice

1 1/2 t. salt

1 t. freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta and put the pasta on a large cookie sheet.  Drizzle the pasta with 3 T. olive oil, toss, spread out, and set aside to cool.  

Once the orzo is cool, transfer to a large serving bowl.  Add the remaining ingredients and toss gently to combine.  Serve

(Next time I will mix the cooled pasta with everything but the arugula and serve it on top of the arugula.)  

Chicken or Steak with Balsamic BBQ Sauce

Ingredients 

For the Balsamic BBQ Sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 T. Worcestershire sauce

1 T. Dijon mustard

1/2 t. salt

1/2 t. freshly ground pepper

For the chicken or steak:

4 pieces chicken (any combination of breast or leg-and-thing pieces) or 4 pieces of New York strip or Club strip steak

Salt and pepper to taste

For the BBQ Sauce:

Directions

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.  Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill.  Season the meat on both sides with salt and pepper.  Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill.  Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of the grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side.  Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 for medium(about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side).  Continually brush the meat with BBQ sauce every few minutes.  Remove the meat from the grill and let rest for at least 5 minutes.  Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven.  Preheat the oven to 375 degrees F.  Place the chicken skin side up in a baking dish and bake for 25 minutes.  Remove the dish from the oven and spoon the BBQ sauce all over the top of the chicken.  Return the baking dish to the oven and bake for another 15 minutes.

Roman Summer Salad

1 cup balsamic vinegar

1 cup pitted green and black olives, halved

1/4 c. chopped fresh parsley leaves

3 anchovy fillets, drained and chopped (I use anchovy paste)

2  T. capers, rinsed and drained

1 garlic clove, thinly sliced

8 fresh basil leaves, shredded

1/2 t. freshly ground black pepper

6 T. extra-virgin olive oil

1 pound vine-ripened tomatoes (about 3 tomatoes)

Directions:

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.  Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4 inch thick rounds and place, slightly overlapping, on a serving plate.  Spoon the olive and parsley mixture over the tomatoes.  Drizzle the reduced balsamic over he salad and serve.

Pumpkin Potato Bread

2-3/4 c. sugar

1 c. butter

3 eggs

2-3/4 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1 t. nutmeg

1 t. cloves

1 t. salt

1-1/2 c. cooked pumpkin

1 c. mashed potatoes

1/2 c. vegetable oil

1/2 t. vanilla

1 c. nuts (optional)

Cream sugar and butter in large bowl.  Add eggs, one at a time, using electric mixer.  Sift dry 

ingredients together; add to creamed mixture, blending well.  Add pumpkin, potatoes, oil, vanilla and nuts.  Blend well.  Grease and flour two loaf pans.  Divide batter; bake at 325 degrees for 1 hour.  Yields two loaves or l large(1 Hr)or 2 rounds (45 min.)

(First place winner--1985 Wisconsin Potato Contest)

Bruschetta with Tomato and Basil

1/2 baguette or crusty long loaf bread, sliced (12 pieces)

2 large cloves garlic, cracked away from skin

Extra-virgin olive oil, for drizzling

3 small plum tomatoes, halved and seeded

20 fresh basil leaves

Coarse salt

Preheat broiler to high, and place bread slices on a broiler pan.  Char bread on each side under hot broiler, keep an eye on it!  Rub toasts with cracked garlic and drizzle with oil.  Chop seeded tomatoes and place in a small bowl.  Pile  basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes.  Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat.  Pile toasts a round the bowl of topping.  Place a spoon to scoop topping in bowl and serve.

4 servings

Rigatoni with Sausage, artichokes and asparagus

3/4 c. drained oil-packed sun-dried tomatoes
(2 T. oil reserved)sliced
1 pound hot italian sausage, removed from casing

(I add slices of salami as well)
1 (9oz.) packages frozen artichoke hearts
1 small bunch asparagus(8 oz)trimmed and cut into 1-inch pieces
2 large cloves garlic, chopped
1 3/4 c. clhicken broth (about 1 can)
1/2 dry white wine
12 ounces rigatoni or other tubular pasta
1/2 c. shredded Parmesan cheese, plus more for serving
1/3 c. chopped fresh basil
1/4 c. shopped fresh flat-leaf parsley
8 ounces (about 1 1/2 c. )fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper

1. Heat reserved oil in a large, heavy frying pan over medium high heat. Add sausage and cook until browned, breaking meat into bite-sized pieces with a fork, about 8 minutes. Using a slotted spoon, transfer sausage to a bowl. Add artichokes, asparagus, and garlic to skillet, and saute over medium heat until garlic is tender, about 2 minutes. Add broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce reduces slightly, stirrinng occasionally, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often, about 10 minutes. Drain pasta.

3. Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta, 2 to 3 minutes. Remove from heat. Stir in Parmesan cheese, basil, parsley, and mozzarella, if using. Season to taste with salt and pepper. Serve, passing additional Parmesan cheese alongside.

Makes 6 Servings

Christmas Menu, 2008

Standing rib roast
Horseradish sauce
Potato Gratin p, 52 of La Madeline book, "Les Recettes de la Saison"
French green beans with almonds and tomatoes
Endive, pear and roquefort salad
Panetone bread pudding with cinnamon sauce...Giada