and this

This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight. what to drink: Rioja, Syrah, or any medium-bodied red wine with soft berry fruit and some spice.

Servings: Makes 6 servings.
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Ingredients
9 chicken thighs with skin and bones (about 4 pounds), well trimmed

2 tablespoons olive oil
1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds
3 medium carrots, peeled, diced
2 large onions, chopped
1/2 cup chopped fresh marjoram (from about 2 large bunches)
6 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
1 cup dry white wine
2 14 1/2-ounce cans diced tomatoes in juice
2 cups low-salt chicken broth

Campanelle Pasta with Parsley Butter
Preparation
Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.

Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butte

tonight i'm making this

At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie.

This recipe can be prepared in 45 minutes or less.

Servings: Serves 2, can be doubled.
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Ingredients
4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce
Preparation
Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serv

brownie thins/bon appetit dec 07

tried and true, below. i made these while we decorated the house. david, mom, diana and jamie loved them.

6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios

Preparation

Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

Campton Place Coffee Cake by Sherry Yard from Desserts by the Yard (Houghton Mifflin, 2007) Makes 1 Bundt cake
Save in del.icio.us Rate this recipe E-mail to a friend		This is the densest, moistest coffee cake you'll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of peaches mixed with cinnamon-cocoa sugar. We always served it in our breakfast basket.
		convert Ingredients for the cake 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces unsalted butter, softened 1 1/4 cups sugar 3 large eggs, at room temperature 2 cups sour cream for the filling 1/4 cup sugar 1/4 cup packed light brown sugar 1 tablespoon ground cinnamon 1 tablespoon unsweetened cocoa powder 1/4 cup slivered almonds, toasted and finely chopped (optional) 12 ounces peaches (4 small or 2 large), peeled, pitted, and cut into 1/2-inch pieces (12 ounces of frozen is fine)
Buy the Book		Method
		Make the cake 1. Place a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray a Bundt or kugelhopf pan with pan spray. 2. Sift together the flour, baking powder, baking soda, and salt three times and set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar together on medium speed for 5 minutes, or until light and fluffy. Add the eggs one at a time. Scrape down the bowl and paddle after each addition. In 3 additions of each, add the sour cream and the sifted dry ingredients, alternating the wet and dry ingredients, and beat on low speed until all of the ingredients are blended. Make the filling 1. In a medium bowl, mix together the sugar, brown sugar, cinnamon, cocoa powder, and almonds (if using). 2. Scoop 1 1/2 cups of the cake batter into the prepared Bundt pan and, using a small metal spatula, spread it evenly to cover the bottom. Sprinkle on 1/4 cup of the sugar mixture and dot with one- third of the peach chunks. 3. Scoop in 2 cups of the batter and spread evenly. Sprinkle with the remaining sugar mixture and dot with the remaining peaches. Spoon in any remaining batter and spread over the peaches. 4. Bake for 35 minutes. Rotate the pan from front to back and bake for another 20 to 25 minutes, until a tester inserted into the center of the cake comes out clean. Allow to cool in the pan on a rack for 30 minutes, then invert, remove the pan, and allow the cake to cool completely upside down on the rack.

and dis one too hedda

Grilled Marinated Potato Slices with Whole Green Onions and Romesco Sauce by Marlena Spieler from Yummy Potatoes: 65 Downright Delicious Recipes (Chronicle Books, 2007) Serves 4 to 6
Save in del.icio.us Rate this recipe E-mail to a friend		Slices of meaty, earthy potatoes, preboiled for inner fluffiness, brushed with an extra-virgin olive oil marinade, and grilled to utter crispness. Barbecuing slabs — steaks, really — of lightly boiled, marinated floury potatoes gives a delicious result, like no other. Serve with whole green onions if you like, and Romesco Sauce, the traditional Catalan accompaniment to the onions.
		convert Ingredients For the Romesco Sauce 1/2 cup extra-virgin olive oil, as needed 3 to 4 tablespoons fresh bread crumbs 3 to 4 garlic cloves, unpeeled 1/4 cup dry-roasted almonds 3 tomatoes, fire-roasted (from a can is fine; otherwise, roast over a barbecue or under a broiler until the skin is charred and the tomatoes collapse) 1/2 to 1 red bell pepper, fire-roasted 1/4 to 1/2 teaspoon chile powder, such as ancho or New Mexican 1/2 teaspoon Spanish sweet paprika (pimentón) About 1/4 cup tomato juice (from the tomatoes you have used, or bottled) 1 to 2 teaspoons sherry vinegar Salt For the potatoes 1 1/2 pounds large baking potatoes, such as russet, peeled Salt and pepper 1 to 2 tablespoons fresh thyme leaves Juice of 1/2 lemon 1/2 cup extra-virgin olive oil, as needed 1 bunch green onions, trimmed to tidy up the rough ends Romesco Sauce
Buy the Book		Method
		Make the Romesco Sauce 1. In a heavy skillet, heat a tablespoon or two of the olive oil and toast the bread crumbs until they are lightly golden and crisp. Remove from the heat and leave to cool. 2. In a food processor, purée the garlic, then add the almonds and purée them into a fine-ish mix. Add the bread crumbs and whirl again; it will be a gritty mixture. Add the tomatoes, red bell pepper, chile powder, and paprika, and whirl together until it thickens; add enough of the tomato juice to give it a juicy, creamy consistency, then gradually add a few tablespoons of the olive oil, as desired. It should be a thick, emulsified sauce. 3. Add the vinegar and salt to taste, and whirl again. Add a few tablespoons of cold water if the mixture needs smoothing out, or another slosh of vinegar or tomato juice if the mixture needs either a tart edge or a tomato sweetness. Chill until ready to use. Make the potatoes 1. Parboil the potatoes in salted water to cover, at a gently simmering boil, until they are half cooked: tender on the outside but a bit crunchy when you reach the center. Drain and set aside. 2. When cool enough to handle, slice the potatoes lengthwise into steaks about 1/2 to 3/4 inch thick, taking care to keep the potatoes in big thick slices; do not let them fall apart unnecessarily or they will fall through the spaces on the grill of the barbecue. Sprinkle with salt, pepper, thyme, and lemon juice, and then drizzle lightly with olive oil as needed. Set aside. 3. Heat the barbecue or stovetop grill; when hot, barbecue the potato slices and whole green onions until they are charred here and there, and tender but not overcooked. 4. Serve the hot grilled potatoes and green onions with the Romesco Sauce.

cheap and easy and very good for you hedda ;)

Make a middle Eastern-inspired pasta dish by adding garbanzo beans to penne mixed with olive oil, feta cheese and fresh oregano.

Simmer cooked garbanzo beans in a sauce of tomato paste, curry spices, and chopped walnuts and serve this dahl-type dish with brown rice.

campy food to love

Lori's Skillet Smashed Potatoes Recipe

November 29, 2007 | by Heidi

I recently spent a weekend in the backwoods of Mendocino County. Let me emphasize that when I say backwoods, I'm not kidding. We're talking a few miles off the nearest paved road where a high-clearance 4x4 is a necessity, past numerous cleverly-rigged hydroponic hippie buses (this is clearly where old buses go to die), beyond a pack of car-chasing, fang-toothed guard dogs, and eventually down into the riverside sanctuary that is my friend Lori Narlock's cabin. Before I get into the details of our weekend, I'll just say (feeling more than a bit guilty), I hardly lifted a finger all weekend - Lori cooked for our cabin of six females, meal after delicious meal. Today I'm going to feature her skillet smashed potato recipe - first because they were delicious, and second to demonstrate how equal part thoughtfulness, experience, and prep work can culminate in delicious meals, even under rustic conditions.

How rustic you might ask? As I was packing that was exactly the question I kept asking myself as well. I had a few clues based on the flurry of pre-trip emails - including snippets of information like this:

"The cabin is very rustic. There are two bedrooms with one bed each and then two-single beds in the living room....There is no real electricity. We mostly read, play scrabble, drink copious amounts of beer and wine and gab by day and lantern."

And then:

"Please bring clogs or other slip on shoes for using at night if you need to
get up and use the loo--there have been a few creepy crawlers show up every now and then."

I later found out that creepy crawlers=scorpions. Lori's sister Lisa also chimed in with the following:

"Let me please add that this is not a "Tahoe" cabin, and any slippers or such that you wear around the cabin may very well get filthy - so I would leave your favorite white slippers at home."

So, if your imagination is prone to run amuck like mine does - I was preparing for a weekend in the rain, in a shack (moon through the slats in the roof, spiders through the gaps in the floorboard), huddled by a stove in a Theodore Kaczynski-style shelter. Something along the lines of an overgrown outhouse. This is what's going through my mind, and I was completely up for it. I mean, there was no tent involved, so this was going to be an upgrade for me any way you look at it. You can imagine my surprise (and delight!) when I walked into this....

The cabin sits on a huge plot of land owned for generations now by the Narlock family. The cabin was built by hand, and an amazing amount of t.l.c. has gone into it. Pictures of the family line the walls, as well as artifacts various family members have contributed. It's the kind of place you're immediately comfortable - complete with wood-burning fireplace, the sound of the river in the backdrop - and the stove! Can you believe the beautiful stove?

Lori put this family treasure to good use over the course of the weekend, but before I get into that, let me back up a bit and say - it's great to have a host who also happens to be a food writer. I'm sure many of you are familiar with Lori's work on books like The Food Lover's Companion to the Napa Valley, The Wine Lover's Guide to the Wine Country, Smoothies, The Niman Ranch Cookbook , and Cocktail Food. She's fantastic and talented on every front. Watching the way she pulled together meals for us in the cabin (no electricity, water that takes an hour to boil) was fascinating - and it gave me all sorts of cooking/prep ideas for future "rustic/camping outings"....in part because she was so smart about how and what she prepped before she even got to the cabin.

For what she was serving up, Lori's meals were coming together with barely a bead of sweat from her brow (or at least she made it look that way). So I started asking her about some of her tricks for cooking at the cabin. The skillet smashed potatoes were a great example. She pre-boiled the potatoes and brought them that way - In the morning, just before breakfast she smashed them into a big skillet with some olive oil and salt - in a few minutes they were crispy and brown on the outside, hot on the inside, and the perfect complement to the frittata she threw together. I also have to mention the pasta she made for dinner later that night - outrageous amounts of garlic (in a good way), tons of shredded zucchini, and grated cheese. She'd boiled off the noodles the night before we got the cabin. Do you know how many times I've struggled boiling noodles over a camp stove? You don't even want to know. Her pasta was delicious - the noodles weren't mushy or sticky at all. Maybe I can convince her to guest post about it when we come around to zucchini season again. Lori had all sorts of great shortcuts like this that never compromised the end dish.

So, here's how she made her skillet mashed potatoes. Imagine all the things you could drizzle or sprinkle on them. Thanks for the recipe and the great weekend Lori! I'll sleep with the scorpions any time...

Lori's Skillet Smashed Potato Recipe

The great thing about these potatoes is that you can boil them off (pre-cook) the night before. they come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.

one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil

Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.

Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.

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