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Recipes
Tuscan Meatloaf with Mushroom Sauce
By MelanieAnn
My father pulled this Tuscan meat loaf recipe from the New York Times magazine a few months ago and we gave it a tr...
- 2 oz dried wild mushrooms
- 1 lb lean ground beef
- 1 Tbsp milk
- One 2-in square of white bread, crust removed
- 1 Tbsp finely chopped yellow onion
- 1 teaspoon salt
- Freshly ground black pepper
- 2 Tbsp chopped prosciutto or unsmoked ham
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon minced garlic
- 1 lightly beaten egg yolk
- 1/2 cup unflavored bread crumbs
- 4 Tbsp tomato paste
- 2 Tbsp vegetable oil
- 1 Tbsp butter
- 1/3 cup dry white wine
Chicken Piccata
By MelanieAnn
Costco: Foster Farms Thin-Sliced Chicken Breasts
- Chicken Ingredients:
- 4 Foster Farm Thin-Sliced Breasts (thawed)
- Salt and Pepper to taste
- 1/2 cup flour
- Sauce Ingredients:
- 3 tablespoons vegetable oil, divided
- 1 teaspoon minced garlic
- 1-11/2 cups sliced mushrooms
- 3/4 cup chicken broth
- 1 tablespoon capers
- 1 tablespoon butter
- 2 teaspoons fresh lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Peach Salsa Recipe
By MelanieAnn
This recipe calls for peaches, but you could easily use nectarines
- 4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)
- 2-3 Tbsp chopped shallots or onions
- 2-3 jalapenos, chopped (stem, seeds and ribs discarded)
- Juice of a lemon
- 2 Tbsp chopped fresh mint
- 2 Tbsp grated ginger
- 1 teaspoon sugar
- Salt and black pepper to taste
Chorizo and Refried Bean Dip with Chipotle Crema
By MelanieAnn
Put oil in a large, heavy-bottomed skillet set over medium heat
- 1 1/2 tablespoons vegetable oil
- 1 1/2 pounds Mexican chorizo
- 3 (14 1/2 -ounce) cans refried pinto beans
- 3/4 teaspoon Tabasco sauce, or to taste
- Chipotle crema (recipe follows) or crumbled cotija cheese, to taste
Farmhouse Vegetable and Barley Soup
By MelanieAnn
We prefer an acidic, un-oaked white wine such as sauvignon blanc for this recipe
- 1/8 ounce dried porcini mushrooms
- 8 sprigs fresh parsley plus 3 tablespoons chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/4-inch pieces
- 1/3 cup dry white wine
- 2 teaspoons soy sauce
- Salt and pepper
- 6 cups water
- 4 cups low-sodium chicken broth or vegetable broth
- 1/2 cup pearl barley
- 1 garlic clove, peeled and smashed
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 turnip, peeled and cut into 3/4-inch pieces
- 1 1/2 cups chopped green cabbage
- 1 cup frozen peas
- 1 teaspoon lemon juice
Cuban-Style Black Beans and Rice (Moros y Cristianos)
By MelanieAnn
Serve this recipe as a side dish or as a main course with a simple green salad
- Table salt
- 1 cup dried black beans, rinsed and picked over
- 2 cups low-sodium chicken broth (see note)
- 2 cups water
- 2 large green bell peppers, halved and seeded
- 1 large onion, halved at equator and peeled, root end left intact
- 1 head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
- 2 bay leaves
- 1 1/2 cups long grain white rice
- 2 tablespoons olive oil
- 6 ounces lean salt pork, cut into 1/4-inch dice (see note)
- 1 tablespoon minced fresh oregano leaves
- 4 teaspoons ground cumin
- 2 tablespoons red wine vinegar
- 2 medium scallions, sliced thin
- 1 lime, cut into 8 wedges
Lasagna
By MelanieAnn
Bring a large pot of well-salted water to a boil
- Chef Anne's All-Purpose Marinara Sauce:
- Kosher salt
- 1 1/2 (16-ounce) boxes lasagna noodles
- Olive oil
- 1 pound bulk Italian sausage
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
- 1 zucchini, cut in 1/2 lengthwise and cut on the bias
- 2 cups ricotta
- 2 cups grated Parmigiano-Reggiano, divided
- 2 eggs
- 6 to 7 basil leaves, cut into chiffonade
- 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
- 1 pound grated mozzarella
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta, diced
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large cloves garlic, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
Zucchini Bread
By MelanieAnn
1 Blend oil and sugar
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 cups raw zucchini
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 teaspoons vanilla
- 1 cup chopped walnuts
Autumn Beef Stew with Apple, Onion and Roasted Garlic
By MelanieAnn
Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves
- 2 bulbs garlic
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
- 1 stick butter, divided
- 2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
- Flour, for dredging plus 2 tablespoons
- 3 carrots, sliced in 2-inch chunks on an angle
- 2 apples, such as Honeycrisp, peeled and chopped
- 2 to 3 ribs celery, chopped
- 1 large onion, chopped
- 2 fresh bay leaves
- 2 to 2 1/2 cups cloudy organic cider
- 2 cans beef consommé
- 2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
- 2 to 3 large parsnips, peeled and cubed
- 1 1/2 cups sharp white cheddar, shredded
- 1 cup whole milk
- Freshly grated nutmeg
- 1/4 cup chives, finely chopped
- 2 to 3 ribs celery, chopped
Winter Minestrone & Garlic Bruschetta
By MelanieAnn
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch) diced carrots (3 carrots)
- 2 cups (1/2-inch) diced celery (3 stalks)
- 2 1/2 cups (1/2-inch) diced peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 26 ounces canned or boxed chopped tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade (page 62)
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti (see note)
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- Garlic Bruschetta
- 1 baguette
- Good olive oil
- 1 garlic clove, cut in half lengthwise