Garlic-Studded Lamb Roast

Ingredients

1 (8lb/3.5kg) lamb leg, thigh bone removed, tied with butcher’s twine
2 heads garlic, 6 cloves peeled and quartered, remaining cloves with skin
1 1/2lbs (0.7kg) fingerling potatoes (about 12)
Salt
2 lemons
6 large artichokes
Freshly-ground white pepper
Piment d’Espelette
1/4 cup (60ml) olive oil
4tbsp (56g) butter
2 sprigs sage
1 bay leaf
18 cipollini onions, peeled
1 cup (240ml) dry white wine
2 cups (480ml) chicken stock
1 bunch watercress, trimmed and washed
Mustard vinaigrette

Directions

• Two hours before cooking the lamb, puncture the meat on all sides with a paring knife, and stud with the quartered garlic cloves. Reserve, chilled.
• Place the potatoes in a large saucepan, cover with cold salted water, and simmer until tender. Drain and, when cool enough to handle, peel the skins and set the potatoes aside.
• Fill a large bowl with cold water and squeeze in the juice from the lemons. Clean the artichokes one at a time by peeling away the outer leaves and trimming the stems to about 1 1/2in (3cm) in length. Using a sharp paring knife, remove the skin from the stems and any tough leaf remnants from the base. With a spoon, scrape out and discard the chokes. Cut the artichokes in half. Immediately submerge in the lemon water after preparing each artichoke.
• Preheat the oven to 300°F (149°C). Rest the lamb at room temperature for 30mins and pat dry. Season liberally on all sides with salt, white pepper, and piment d’Espelette. Heat the olive oil in a roasting pan over high heat.
• Sear the leg on all sides until browned, about 12mins total. Reduce the heat to medium and add the butter, garlic cloves with skin, sage, and bay leaf. Roast, turning and basting the leg often with the butter, especially in areas that don’t touch the pan directly, about 5mins total.
• Transfer to the oven and roast for 35mins. Remove from the oven and transfer the lamb to a platter.
• Strain the artichokes, pat dry, and add to the roasting pan with the onions, and set over medium heat. Cook, turning the vegetables on all sides to brown, about 5mins. Add the potatoes, toss, and season with salt and pepper. Continue cooking, stirring often, for five more minutes.
• Nestle the lamb into the vegetables and return the roasting pan to the oven. Roast until the temperature at the meatiest part of the leg reaches 125°F (52°C), about 45mins.
• Transfer the leg to a platter, cover with aluminum foil, and rest in a warm place for at least 20mins before slicing. If the vegetables aren’t tender, return them to the oven to finish cooking.
• Scoop the vegetables into a serving dish; cover and keep warm. Set the roasting pan over medium heat. Add the wine and reduce until almost dry, using a wooden spoon to scrape the bottom of the pan. Add the chicken stock and reduce by half. Season with salt and pepper and pour into a serving bowl; use for saucing the meat.
• Toss the watercress with the vinaigrette and serve alongside the lamb with the vegetables and pan sauce.

Buttermilk Fried Chicken with Cheesy Polenta Waffles

Ingredients

FOR THE BRINE:

3 lemons, halved

6 fresh bay leaves

1/2 bunch flat-leaf parsley

1/2 bunch fresh thyme

1/4 cup clover honey

1/2 head garlic (halved horizontally)

2 tablespoons black peppercorns

1 cup coarse salt

FOR THE CHICKEN:

1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)

Peanut or canola oil, for frying

3 cups C4C flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons paprika

2 teaspoons cayenne pepper

Coarse salt and freshly ground black pepper

1 cup buttermilk

Sea salt

Sprigs fresh rosemary, for garnish

Sprigs fresh thyme, for garnish

FOR SERVING:

Cheesy Polenta Waffles

Pure maple syrup

Direction

• Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.
• Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.
• Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.
• Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.
• In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.
• Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.
• Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.

Grant's Chocolate Cake

Ingredients

1/2 cup Crisco
1tsp vanilla
1 3/4 cups sugar
3 eggs separated
2 1/2 cups sifted flour
1/2 cup cocoa or 2 2/3 bars
1 1/2tsp baking soda
1tsp salt
1 1/3 cups cold water

Directions

• Cream Crisco and 1 cup sugar until light.
• Add vanilla and egg yolks, one at a time, beating well after each.
• Sift together dry ingredients (except remaining sugar); add to creamed mixture alternately with cold water, beating after each addition, set aside.
• Beat egg whites 'till soft peaks form; gradually add remaining 3/4 cup sugar, beating until stiff peaks form. Fold into batter; blend well.
• Bake in two greased-and-floured pans at 350 degrees for 35 to 40mins.

Linguine with Clams

Ingredients

Coarse salt
6 tablespoons extra-virgin olive oil
3 cloves garlic, minced
6 tablespoons dry white wine
1 tablespoon crushed red-pepper flakes
1 pound small clams, such as Manila, or cockles, scrubbed
1 pound dried linguine
1/3 cup coarsely chopped fresh flat-leaf parsley

Directions

• Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
• Meanwhile, heat oil and garlic in a large pot over medium-high heat. Cook, stirring, until garlic is softened, about 1 minute. Add wine, red-pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until clams open, about 5 minutes. Transfer clams to bowl as they open; discard any unopened clams.
• Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.
• Add the pasta and 1/4 cup reserved pasta water to the clam broth; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in clams, with their juices, and toss until just heated through. Stir in parsley and serve immediately.

Shrimp Creole

Ingredients

5lbs jumbo Louisiana or wild American shrimp, peeled and deveined
Salt
Freshly-ground black pepper
1tbsp minced fresh lemongrass
1/2 cup olive oil
3 medium onions, diced
10 cloves garlic, thinly sliced
1 stalk celery, diced
1 bell pepper, red, green or yellow, seeded and diced
5lbs overripe Brandywine tomatoes or other heirloom tomatoes, peeled, seeded and chopped
1 bay leaf
1/4tsp ground allspice
1tbsp crushed red pepper flakes
Leaves from 2 branches fresh basil, chopped
Leaves from 1 sprig fresh mint, chopped
Sugar
6-8 cups cooked white rice

Directions

• Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat 1/4 cup of the olive oil in a large, deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Saute until they turn pink, about 2mins. Remove the shrimp from the pan and set aside while you make the sauce.
• Into the same skillet with the oil and shrimp juices, put the remaining 1/4 cup olive oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon for about 2mins.
• Add the tomatoes. Reduce the heat to medium-low, and, when the sauce comes to a simmer, add the bay leaf, allspice, and red pepper flakes. Simmer for 10mins.
• Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the flavor. Remove the bay leaf. Serve over steamed white rice.

Honey-Glazed Duck with Savoy Cabbage

Ingredients

1/4 cup grapeseed oil
1 tablespoon minced fresh ginger
2 garlic cloves, minced
One 2-pound Savoy cabbage, cored and cut into 1-inch pieces
2 tablespoons chicken stock or low-sodium broth
Salt and freshly ground pepper
1/4 cup snipped chives
1 cup fresh orange juice
1/4 cup honey
1 thyme sprig
1/2 teaspoon coriander seeds
One 2-inch cinnamon stick
Six 7-ounce white Pekin duck breasts

Direction

• Preheat the oven to 400°. In a large, deep skillet, heat the oil. Add the ginger and garlic and cook over low heat just until fragrant, about 1 minute. Add the cabbage and cook over low heat, tossing, until wilted, about 5 minutes. Add the stock and season with salt and pepper. Cover and cook the cabbage until tender, about 10 minutes. Stir in the chives.
• Meanwhile, in a small saucepan, combine the orange juice, honey, thyme, coriander seeds and cinnamon stick and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to a glaze, about 10 minutes; strain.
• Heat a large ovenproof skillet. Using a sharp knife, score the duck skin in a cross-hatch pattern and season with salt and pepper. Add the duck to the skillet, skin side down, and cook over low heat until the skin is golden, about 20 minutes. 
• Spoon off the fat as it accumulates in the pan. Turn the duck over and brush the skin with the glaze. Transfer the skillet to the oven and roast the duck for about 6 minutes, until an instant-read thermometer inserted in the thickest part of a breast registers 135°. Let the duck rest for 5 minutes, then transfer to plates. Rewarm the cabbage and serve it alongside the duck.

Bobby Flay's Smoked Prime Rib with Red Wine Steak Sauce

Ingredients

Prime Rib:

• One 4-rib prime rib roast (6 to 8 pounds), untrimmed
• 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows
• Kosher salt

Red Wine Steak Sauce:

• 2 tablespoons canola oil
• 8 cloves garlic, chopped
• 2 shallots, chopped
• 2 plum tomatoes, chopped
• 1 cup plus 2 tablespoons dry red wine
• 1 cup ketchup
• 1/4 cup golden raisins
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 1 heaping tablespoon horseradish
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cayenne powder
• 1/2 teaspoon ground allspice
• Kosher salt and freshly ground black pepper
• Splash red wine vinegar
• Special equipment: Hickory wood chips, soaked in cold water for 2 hours

Bobby Flay's Spice Rub for Pork and Beef:

• 4 tablespoons ancho chile powder
• 2 tablespoons ground coriander
• 2 tablespoons dry mustard
• 2 tablespoons Spanish paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• 1 tablespoon chile de arbol powder

Directions

Red Wine Steak Sauce:

For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours.

For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add a splash of red wine vinegar, and taste for salt and pepper. Transfer to a blender and blend until smooth. Let cool to room temperature.

Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing.

Bobby Flay's Spice Rub for Pork and Beef:
Combine all ingredients in a small bowl.

Recipe courtesy Bobby Flay

Infamous Beef Wellington Of Gordon Ramsay

INGREDIENTS

For mushroom duxelles:

1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For herb crepe:

1/2 cup all-purpose flour
2 eggs
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans

For beef Wellington:

2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk

DIRECTIONS

• To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
• In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
• To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
• Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. 
• The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
• Preheat the oven to 400º F.
• To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
• Cover cooled filet with Dijon mustard.
• To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
• Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.
• In a bowl, mix together egg yolk and milk.
• Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.

• Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.

Rachael Ray: Sunday Spaghetti and Meatballs

Ingredients

For the meatballs:

• 4 slices stale peasant bread, trimmed of crust and coarsely chopped in food processor
• Milk, to moisten bread
• 2 pounds beef, pork and veal mix
• 1/4 cup parsley, finely chopped
• A fat handful each of Pecorino Romano and Parmigiano Reggiano cheese
• Salt and pepper
• 1/4 cup pine nuts, toasted and chopped
• 1 teaspoon crushed red chili flakes
• 1 teaspoon fennel seed
• 2 teaspoons ground sage
• 2 garlic cloves, grated or pasted
• 3-4 tablespoons onion, grated
• 2 tablespoon extra virgin olive oil (EVOO)
• 1 large egg

For the sauce:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• Salt
• 1 cup dry white wine
• 1 cup chicken or veal stock
• 3 cans San Marzano tomatoes (28 ounces each)
• 10-12 basil leaves, torn
• 1 parmesan cheese rind

For serving:

• 1 1/2 pounds spaghetti
• 2 tablespoons butter

Preparation

• Pre-heat the oven to 400°F.
• For the meatballs, in a small bowl, soak the bread in milk. Squeeze out the excess milk and add to the meat in a large bowl. Add the remaining ingredients and roll 2 1/2-inch balls and arrange on a parchment-lined baking sheet. Bake to partially cook and lightly brown, 15 minutes.
• For the sauce, add the olive oil to a large Dutch oven over medium heat; add the butter and melt. Add the onion, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently – lower the heat if the onion browns. Add the wine and reduce by half; add the stock and the tomatoes and break up the tomatoes a bit. Bring to a bubble; reduce the heat and simmer. Add the basil and cheese rind, cook gently 30 minutes to thicken, then add the meatballs and keep at low simmer while you cook the pasta.
• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Add a mug of the starchy cooking water to the sauce before draining the pasta. Toss the pasta with the butter and half of the sauce.
• Serve in shallow bowls and top with more sauce and meatballs. Pass extra cheese at the table.

Martha Stewart Fudgy Brownies

Ingredients

• 1 cup (2 sticks) unsalted butter, plus more for dish
• 2/3 cup all-purpose flour, plus more for dish
• 1/2 teaspoon salt
• 12 ounces good-quality semisweet chocolate, coarsely chopped
• 1 1/4 cups packed light-brown sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract

Directions

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Dust with flour, and tap out excess; set aside. Whisk together flour and salt in a small bowl; set aside.
• Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely.
• Meanwhile, put sugar and eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, about 3 minutes. Reduce speed to low. Beat in chocolate mixture and the vanilla. Add flour mixture, and beat until just combined.
• Spread batter evenly into prepared dish. Bake until top has cracked, center is just firm to the touch, and a cake tester inserted into center comes out with moist crumbs, 25 to 30 minutes. Let cool completely in dish on a wire rack. Cut into squares.

Giada De Laurentiis Vegetable Parmesan

Ingredients

• Butter, for greasing the baking dish
• 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
• 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
• 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 (26-ounce) jar marinara sauce, divided
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan, divided
• 1 cup plain bread crumbs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).

Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

Recipe courtesy Giada De Laurentiis

Roast Chicken with Bread & Arugula Salad

Ingredients

• 1 (4- to 4½-pound) whole chicken, preferably Bell & Evans 
• 4 sprigs fresh thyme 
• 2 large garlic cloves, smashed flat 
• 1 lemon, quartered 
• 2 teaspoons fine sea salt, plus extra for serving 
• ½ teaspoon freshly ground black pepper 
• 3 to 4 (¾-inch-thick) slices country bread 
• Good olive oil 

For the Arugula Salad

• ¼ cup Champagne vinegar 
• 1 teaspoon Dijon mustard 
• 1 teaspoon minced garlic 
• Kosher salt and freshly ground black pepper 
• ½ cup good olive oil 
• ½ cup thinly sliced scallions, white and green parts (3 scallions) 
• 2 tablespoons dried currants 
• 6 cups baby arugula, lightly packed (6 to 8 ounces) 

Direction:

• Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours. 

• Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top. 

• Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm. 

For the Arugula Salad: 

• Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup. 

• Whisk in the olive oil, stir in the scallions and currants, and set aside. 

• Place the arugula in a large bowl, add the vinaigrette, and toss well. 

Ina Garten: Perfect Roast Chicken

Total Time:2 hr 10 min
Prep:20 min
Inactive:20 min

Cook:

1 hr 30 min
Yield:8 servings
Level:Intermediate

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Directions

• Preheat the oven to 425 degrees F.

• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Georgetown Cupcake Vanilla Cupcakes

Ingredients:

For the Cake:

• 2 1/2 cups flour
• 1/2 tsp. baking powder*
• 1/4 tsp. salt
• 8 tbsp. (1 stick) unsalted butter, room temperature
• 1 3/4 cup sugar
• 2 large eggs, room temperature
• 2 1/4 tsp. vanilla extract
• 1 1/4 cups milk, room temperature
• 1/2 to 3/4 cup mini chocolate chips

For the Frosting:

• 16 tbsp. (2 sticks) unsalted butter, room temperature
• 4 cups confectioner’s sugar, sifted
• 1 tsp. milk
• 1 tsp. vanilla
• 1/8 tsp. salt

Directions:

For the Cake:

• Preheat oven to 350 degrees.  Line cupcake tins with cupcake liners, set aside.
• In a medium sized bowl, whisk together the flour, baking powder and salt, set aside.
• In a small bowl, stir together the milk and vanilla, set aside.
• In the bowl of a stand mixer cream together the butter and sugar.  Beat until light and fluffy.  Add in eggs, one at a time, mixing until fully incorporated.
• Reduce mixer speed to low and pour in 1/3 of the flour mixture, then 1/3 of the milk mixture, mixing until combined.  Then add another 1/3 of flour mixture, then 1/3 milk mixture.  Add remaining flour mixture, then remaining milk mixture, beating until just incorporated.
• Remove bowl from stand and stir in chocolate chips (start with 1/2 cup and add more if desired).
• Spoon batter into cupcake tins using a large cookie scoop, filling about 2/3 full or a little more if you want them to puff up more.  I would recommend just making 22-23 cupcakes so the cupcakes are a bit taller in size.  Bake for 18 to 20 minutes until a toothpick inserted comes out clean.  Cool in the pans on a wire rack.

Note:
*One reader tried this with 2 1/2 tsp. baking powder and said it helped the consistency tremendously.

For the Frosting:
In the bowl of a stand mixer, add the butter and confectioner’s sugar.  Beat for several minutes until creamy.  Add in milk, vanilla & salt and continue to beat until frosting is light and fluffy and spreadable consistency.  Spread icing on top of cooled cupcakes, or place in ziploc bag and cut the tip off and pipe onto cupcakes.

Source: Georgetown Cupcake via Live with Kelly

Georgetown Cupcake's Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

INGREDIENTS

For the cupcakes:

• 3¼ cups all-purpose flour
• 1 teaspoon salt
• 12 tablespoons unsalted butter
• 1¾ cups granulated sugar
• 2 large eggs
• 4 tablespoons no-taste red food coloring
• 1 teaspoon vanilla extract
• 2½ tablespoons cocoa powder, sifted
• 1½ cups whole milk
• 1½ teaspoons baking soda
• 1½ teaspoons apple cider vinegar

For the vanilla cream cheese frosting:

• 4 tablespoons unsalted butter
• 4 cups confectioner's sugar, sifted
• ¼ teaspoon pure vanilla extract
• 6 ounces cream cheese

DIRECTIONS

For the cupcakes:

• Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups.
• Sift together the flour and salt, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.
• Add the eggs, one at a time, mixing slowly after each addition.
• Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
• Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
• In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
• Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:

• Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
• Transfer frosting into a plastic piping bag fitted with a round metal tip. Frost each cupcake with a swirl of frosting.

Mrs. Fields Chocolate Chip Cookie Recipe

Mrs. Fields Cookie Recipe

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar (firmly packed)
• 1/2 cup white sugar
• 1 cup cold salted butter, cut into cubes
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips

DIRECTIONS

• Preheat oven to 300°F.
• In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
• In a large bowl, with an electric mixer, blend the sugars at medium speed.
• Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
• Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
• Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
• Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.

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