Winter Recipes

Pasta alla Chitarra with Classic Bolognese Ragu

Ingredients:  1 tablespoon plus1/2 teaspoon tomato paste3/4 cup beef broth, heated to a simmer1/3 pound flat pancetta, finely chopped1 carrot, finely chopped1 celery stalk, finely chopped3/4 cup finely chopped onion3/4 pound ground beef (not lean)Fine sea saltFreshly ground black pepper1/2 cup dry white wine3/4 cup whole milk3/4 pound pasta alla chitarra Directions:  Whisk tomato paste into broth; set aside. Cook pancetta in a wide heavy pot over medium heat, stirring occasionally, until lightly golden and fat more

Salmon with Fennel and Pernod

Ingredients:  1-1/2 teaspoons fennel seeds, crushed1/4 cup (1/2 stick) butter, room temperature2 tablespoons minced shallots1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices;2 tablespoons fronds chopped, divided2 6- to 7-ounce salmon fillets2 tablespoons Pernod or other anise-flavored liqueur Directions:  Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; more

Chicken Asado

Ingredients:  4 ct Fresh Bnls/sknls Chicken Breasts 2 tbsp olive oil, divided½ cup shallots, chopped3 cloves garlic, minced1 can (8 oz) tomato sauce2 tbsp reduced sodium soy sauce2 tbsp fresh lemon juice¼ cup water1 bay leaf2 tsp chili powder2 tsp dried oregano¼ tsp black pepper Directions:  Heat 1 tablespoon oil in a large skillet over medium heat. Add fresh Boneless Skinless Chicken Breasts; cook 3 minutes on each side until lightly browned. Remove and set more

French Onion Soup

Ingredients:  6 large red or yellow onions, peeled and thinly sliced root to stemOlive oil 1/4 teaspoon of sugar 2 cloves garlic, minced 8 cups of beef stock, chicken stock, or a combination of the two 1/2 cup of dry vermouth or dry white wine 1 bay leaf 1/4 teaspoon of dry thyme Salt and pepper 8 slices of toasted French bread 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese more


Ingredients: 6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Directions: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small more

Brussel Sprouts with Bacon

Ingredients: 3 slices bacon, chopped 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 shallot, chopped 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved Salt and pepper, to your taste 1 cup chicken broth Directions: Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and more

Smoked Gouda & Bacon Burgers with BBQ Sauce

Ingredients: 2 tablespoons vegetable oil 1 onion, halved and thinly sliced Salt 1/4 cup Frank’s RedHot sauce 1/4 cup beef broth 6 tablespoons unsalted butter, softened Eight 1/2-inch-thick slices of firm white bread 8 slices of thick-cut bacon 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices 3 ounces smoked Gouda, shredded (1 cup) 1/4 cup barbecue sauce Directions: In a large skillet, heat the more