Roasted Potatoes and Haddock Puttanesca

Photograph by Jonny Valiant

yield: 4 servings
active: 30 minutes
total: 45 minutes

3 1/2 tablespoons olive oil, divided
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 teaspoon crushed red pepper flakes
1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 teaspoon kosher salt plus more
1/4 teaspoon freshly ground black pepper plus more
1 pound fingerling potatoes, halved
8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
1/4 cup halved caper berries or 1 Tbsp. drained capers, rinsed
1 tablespoon chopped flat-leaf parsley


Heat 2 Tbsp. oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3–4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15–20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.

Arrange racks in upper and lower thirds of oven; preheat to 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.

Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.

1 serving contains:
Calories (kcal) 325.9
%Calories from Fat 38.1
Fat (g) 13.8
Saturated Fat (g) 2.0
Cholesterol (mg) 32.6

Recipe from Bon Appetit

Deep Fried Brie With Cranberry Chutney

Five-Spice Cranberry Chutney:
2 cups finely diced and peeled Granny Smith apple
1/2 cup apple cider vinegar
3/4 cup sugar
1 shallot, finely minced
1 tbsp Chinese five spice powder
1 tsp grated fresh ginger
2 cups fresh or frozen cranberries

Deep-Fried Brie:
1 small brie cheese (175g)
1/4 cup flour
1 egg, lightly beaten
3/4 cup panko breadcrumbs
Vegetable oil (for frying)


Prepare the Chutney (up to 3 days in advance):

In a medium saucepan set over medium-high heat, combine all of the chutney ingredients. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 20-30 minutes or until the apple is very soft.
Stir in cranberries and cook 10 minutes longer, or until cranberries begin to soften and pop, and chutney is thick and glossy. Let cool, then store in a tightly sealed container in the refrigerator until ready to use.

Prepare the Brie and Serve:

To ensure the brie holds up to frying, place in the freezer for 20-30 minutes or until thoroughly chilled.

Meanwhile, pour vegetable oil into the deep fryer up to the “maximum” fill line (or halfway up the sides, if using a regular heavy-bottomed saucepan). Preheat to 375F.
Set up your breading line – a plate of flour, a bowl of egg, and a bowl of breadcrumbs. Dredge the Brie in flour until lightly coated, then dip first into the egg and then into the breadcrumbs. Dip a second time into the egg, then again into the breadcrumbs to create a good, solid coating around the brie.

Deep fry the breaded brie in preheated oil for 2-3 minutes, or until the coating is golden and crisp. Using a slotted spoon, carefully remove the brie from the hot oil and transfer to a baking sheet lined with paper towel to drain for a minute or two.
Place the brie on a pretty serving plate or cheese board, and spoon the prepared chutney into a small bowl. Serve immediately with plates of crackers, melba toast and/or thin slices of french bread to accompany.

Recipe by Isabelle Boucher

Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
3 ounces fresh goat cheese
2 thinly sliced heirloom tomatoes

4 large eggs, poached
1 cup micro arugula
Black Pepper-Tarragon Vinaigrette, recipe follows
Fresh chervil leaves, to garnish
*Cook's Note: Not the super skinny kind of baguette

Black Pepper-Tarragon Vinaigrette
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon

1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper


Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich.

Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.

Vinaigrette:
Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Recipe by Bobby Flay

Chocolate Wine

1 bottle Zinfandel wine
1 1/2 cups whole milk
1-ounce quality milk chocolate, finely chopped
Cocoa powder, to garnish


In a medium saucepan over medium-high heat boil the wine until reduced by half.

Meanwhile, bring the milk to a boil. Place the chocolate in a small mixing bowl and pour the reduced wine over the top and whisk making sure all of the chocolate is melted. Pour half of the hot milk into the chocolate mixture and whisk to blend.

With the remaining milk, froth with a hand blender or a milk frother.

Pour the chocolate wine mixture into small cups and spoon some of the milk froth over the top, garnish with cocoa powder and serve hot.

Recipe by Michael Chiarello

Prosciutto Standing Rib Roast with Figs

2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon rosemary leaves, roughly chopped
2 teaspoons freshly ground black pepper, plus more for seasoning
1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds)
8 to 12 pieces prosciutto
15 fresh figs, halved
8 shallots, peeled
1 tablespoon red wine vinegar
2 tablespoons honey


Preheat the oven to 450 degrees F and arrange a rack in the lower third.

Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 12 hours ahead. Store covered in the refrigerator and bring to room temperature while oven heats).

Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.

Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Add the fig mixture to the roasting pan, reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally, until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions.

Recipe by Aida Mollenkamp

Baby Arugula with Roasted Squash, Beans, Pumpkin Seed & Cranberry Salad

3 handfuls or 3 cups of baby arugula salad mix
1/2 roasted acorn squash, cubed (follow directions here but only roast with olive oil)
8 oz. cannellini beans, rinsed and drained
1/3 cup salted pumpkin (pepita) seeds
1/2 cup dried cranberries
1/3 cup crumbed feta

Combine everything in a large bowl, toss well, and serve with your favorite dressing.

Yield: 4-6 (as a side dish)
Recipe by Savoring the Thyme

Whole Leaf Caesar Salad

For the dressing:

1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy filets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
Worcestershire sauce
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan

For the croutons:

2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, sliced into finger sized pieces
6 tablespoons finely grated Parmesan

To serve the salad:

2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
3/4 cup dressing
8 Parmesan croutons
1 tablespoon freshly grated Parmesan


For the dressing:

Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.

For the croutons:

In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.

For the salad:

Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.
* Raw Eggs

Recipe by Michael Chiarello

Truffle Oil Croutons

2 cups cubed stale bread (any type will do but I think French bread works well)
4 tbsp olive oil
1 tsp truffle oil
3 tsp salt
1 tsp pepper
2 tsp herbes de provence

Preheat oven to 400 degrees. Combine all ingredients but the bread in a small boil and mix well. Place the cubed bread in a large bowl and drizzle oil mixture over top. Toss and mix well. If you feel that some of the pieces aren’t coated, you can always drizzle the bread with a little more olive oil. That’s what I did! Place on two baking sheets lined with tinfoil and bake for 15-20 minutes or until golden and crispy. Cool and store in an airtight container for up to 5 days.

Hormel Chili Dip

8oz Cream Cheese
10oz can of Hormel Chili (no bean variety)
1 bunch green onion, chopped
8oz shredded Colby Jack cheese
Chips for dipping (Tostitos)

Preheat the oven for 375.

In an 8x8 glass pan, layer the cream cheese, the Hormel chili, the scallions, and then top with the cheese. Bake 20 min. Serve warm with chips.

Roast Beef with Fresh Herbs and Basil Oil

1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped rosemary, mint and tarragon
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 cups fresh basil leaves


Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.

In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.

Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.

Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.

Notes: One serving 200 cal, 36 gm carb, 10.4 gm fat, 2.1 gm sat fat, 26 gm protein.