Southwestern Slaw
Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.
Baked Fish
This is by far the easiest and most delicious fish recipe out there I swear! I found it about 5 or 6 years ago and have loved it ever since. It’s ideal to use Ling Cod (one of my favorites) but other Cod will do just fine. I don’t recommend using Halibut because it’s too “steaky” and won’t take on the basting ingredients like Cod will.
Serves 2
Bake at 400 degrees for approximately 1/2 hour. Baste fish once or twice while baking.
Braised Lamb Shanks (Kokkinisto me Manestra)
Recipe courtesy of Kokkari
Lamb is a staple in any Greek household and this recipe will make you fall in love if you aren’t already. You can make this a day ahead which helps the spices mellow and flavors improve. It’s a very hearty dish perfect for a night when you’re craving comfort food and something to warm your tummy.
Serves 6
In a small bowl, combine the spice mix ingredients. Rub the shanks all over with the spice mix, coating them evenly. (You can cover and refrigerate them for up to 24 hours.) Preheat the oven to 350ªF. Season the shanks well with salt and pepper. In a large pot, heat the olive oil over high heat. Working in batches, sear the shanks on all sides until well browned, about 5 minutes per shank. Transfer to a platter.
Reduce the heat to medium, add the onions and garlic, and sauté until the onions are translucent, about 3 minutes. Add the wine and stir to scrape up any browned bits. Raise the heat to high and cook for 1 to 2 minutes. Stir in the tomato paste and herbs.
Return the shanks to the pot, meaty end down. They will fit snuggly. Add water to come halfway up the sides of the shanks. Bring to a simmer and stir in 2 teaspoons salt and several grinds of pepper. Cover tightly and bake until the meat is fork-tender and pulls away from the bone, about 2 1/2 hours. Let cool in the pot, then refrigerate overnight if desired.
Skim all surface fat. If refrigerated, reheat the shanks over medium heat. Discard the bay leaves and herb sprigs. Remove the garlic, and when it is cool enough to handle, squeeze the cloves back into the post. Set aside and keep the shanks warm.
In a large pot of salted boiling water, cook the orzo until al dente, according to package directions. Drain and return to the same pot. Add about 1 1/2 cups of broth from the lamb shanks and stir well. Divide the orzo among 6 shallow bowls. Top each portion with a lamb shank, then spoon some of the juices over the lamb. On the large holes of a box grater, grate myzithra to taste over the lamb and orzo.
Serve immediately.
Chicken Paillard with Creamy Parmesan Dressing
Recipe courtesy of Tyler Florence
Oh how I love Tyler Florence and all that he does! I’ve made this recipe of his a couple of times now and each time my husband cleans his plate! That’s always a good sign:) It’s a pretty easy meal and one that doesn’t taste too heavy which is nice. Perfect for a weekday night or for easy entertaining. I think once you make this you’ll definitely go back to it as a trusty go-to recipe.
Chicken:
Dressing:
Salad:
For the chicken:
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all generously with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
For the dressing:
Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Add water if the sauce is too thick. Stir in the Parmesan, season with grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
In my most recent issue of Bon Appétit I came across the taco recipes and couldn’t wait to try them out…so I put my magazine in my purse and headed straight to the grocery store! I decided to try out the homemade chorizo for my first batch along with the homemade corn tortillas (so excited to finally use the tortilla press I registered for:)) and the pickled red onions.
I’m just going to post the chorizo recipe however if you’re interested in the tortillas and/or pickled onions just go HERE and HERE. I know you’re probably not going to believe me but this recipe is SUPER easy and so delicious! My husband had to talk himself out of eating everything I made because he knew he wouldn’t feel good. The good news is the chorizo saves well and is great with some scrambled eggs, avocado and tortillas. Yum!
Officially called Whidbey Island Soufflés in the ‘Simple Classic’ cookbook by the Junior League of Seattle, these were the perfect dessert for Valentine’s Day this year. They are light and airy, sweet with fresh blackberries, and the perfect pinkish purple color for the occasion. These soufflés are pretty easy to make and will impress any dinner guest.
Serves four
Ingredients:
Place pan in preheated oven and bake 13 to 15 minutes, until puffed and golden brown. Place each ramekin on a dessert plate and serve immediately.
Chicken Piccata
This is a frequently requested dish by my husband. I learned it from my mom who used to make it for me often growing up. To this day it’s something I crave and love to make for others. I’m a huge fan of lemon and capers so this recipe is perfect. It’s fairly easy to make and doesn’t require too many special tools or ingredients. Madeira is probably the most difficult thing to find…especially if you’re in Bozeman, Montana…I’m speaking from experience:)
Chicken Piccata
6 servings
Ingredients:
Place chicken between plastic wrap or in a Ziploc bag. With a meat mallet or rolling pin, pound the chicken until thin (about ½ inch or thinner). *You can also very politely ask your local butcher to pound them thinly for you and they usually have no problem doing it. Saves you a step!
Place in a ziploc bag with flour, salt, pepper and paprika (optional – just adds a nice color). Make sure all of chicken is completely coated and shake to remove excess flour.
In a large skillet melt 1 tablespoons butter and 1 tablespoon olive oil over medium heat. In two batches add the chicken to the skillet and lightly brown on both sides; add oil and butter as needed.
Once cooked, removed from pan and set aside on a plate with paper towels to absorb extra oil.
Add capers, juice from one lemon, and Madeira to pan and deglaze. Add flour if sauce is too thin. Next, add the chicken to the pan and sauté until heated through and coated with sauce, about 2 minutes.
Serve immediately with sliced lemons on top. Enjoy!
Beef Stroganoff
I have to admit I’ve only made this recipe a couple of times but every time I love it and can’t wait to eat it again. It’s meaty and comforting all the while slightly refreshing from the the lemon and créme fraiche. I always serve it over buttered noodles but rice would be just as great.
Ingredients:
In a large fry pan over high heat, warm 1 Tbs. of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef strips (do not overcrowd the pan) and sauté until nicely browned but still a little pinkish on both sides, about 1 minute per side. Transfer to a bowl. Repeat with 1 Tbs. of the oil and the remaining meat.
In the same pan over medium heat, melt the butter with the remaining 1 Tbs. oil. Add the leeks and sauté until softened and lightly browned, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper.
Stir in the tomato paste and cook until blended in, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Boil for 1 minute, then reduce the heat to medium. Add the crème fraîche, mustard and lemon juice and cook for 1 minute more to allow the flavors to blend. Taste and adjust the seasonings.Return the meat and any accumulated juices to the pan and cook just until the beef is heated through, about 2 minutes. Garnish with parsley and serve immediately.
Serving Tip: Stroganoff, though not technically a braise, has a similar consistency when finished. It is traditionally served over wide egg noodles.
Braised Short Rib Pasta
Recipe courtesy Giada De Laurentiis
I found this recipe by watching Giada’s show on the Food Network one day and have loved it ever since. It’s hearty and perfect for any winter night. It’s also great for informal entertaining and will please any crowd.
YIELDS 4-6 SERVINGS
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. 
In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. 
Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. 
Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. 
Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
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 the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
SALSA DO PARMIGIANO (“Parm Dip”)
Recipe Courtesy: Michael Chiarello’s Bottega Cookbook
For those who have had the pleasure of dining at Bottega in Yountville, CA…you know what this dip is. Rather than your typical oil and vinegar you’re given this savory Parmesan dip along with the most exquisite artisan bread to smother it in. It’s sharp from the cheese, rich with excellent quality olive oil and spicy due to chili flakes. Truly delicious…it’s easy to loose your appetite with this stuff. Beware!
Makes 3 1/2 Cups to Serve 16
Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses in a food processor until reduced to the size of a fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing between your fingers to release it’s fragrance. Add the black pepper, red pepper flakes, and olive oil. Stir well. Cover and let stand at room temperature at least 4 hours before serving.
The Good Eater 
