Candied Smoked Salmon with Lemon Ricotta Spread on Crostini [Rhonda]

After being AWOL from our family food blog for quite some time--moving to Chicago, settling in, renovating, learning to cook all over again with an electric cooktop--I'm happily back into new food adventures.

This is an appetizer we served over the holidays. It starts with some kind of bread--crostini, brioche toasts, water crackers--gets a dollop of lemon ricotta spread and, in this case, a topping of candied salmon for seafood lovers or pomegranate seeds with herbs for a light alternative.

In the spirit of trying new things, the Canadian candied smoked salmon was a home run. I'm hoping it's not just a seasonal offering from the True North Salmon Company...it was as if brown sugar and applewood smoke had done a happy dance over tender strips of Atlantic salmon. Entire packs of it can disappear while these apps are being assembled.

Lemon Ricotta Spread

2 ounces cream cheese, softened
3/4 cup whole milk ricotta
zest of 1 lemon
juice of 1 lemon, or to taste
salt and white ground pepper

Mix ingredients together, adjust seasonings to taste, spread on crostini and serve.

Garden of Fire Cocktail [Rhonda]

At Craftbar, Tom Colicchio's restaurant at Broadway and 19th in New York City, they serve a refreshingly delightful cocktail called Garden of Fire. It pulls its deep vegetal tones from cucumber, flecks of pink peppercorn and jalapeno-infused vodka splashed with an Italian aperitif, Cocchi Americano.

Cocchi (pronounced co-key) is a white wine from the Asti province of Italy. It's infused with citrus peel, botanicals and cinchona bark, which adds a subtle bitter note missing in its citrusy French cousin, Lillet.

In playing around with jalapeno intensity and flavor additions, I found that gin, with its hints of juniper, works well as the base. (Slice a jalapeno and drop it into a half-full bottle of gin, store in the fridge.) And to soften the alcoholic content, a splash of grapefruit juice and/or lime-flavored seltzer is marvelous.

Directions:
2 ounces jalapeno-infused gin
1 ounce Cocchi Americano
Splash of grapefruit juice, lime-flavored seltzer (optional)

Serve chilled or over ice.

Suggested soundtrack: "Falling" Haim

Pear Compote with Brie in Phyllo Cups [Rhonda]

Tonight's New Year's Eve festivities will start with a glass of Veuve Clicquot and these easy-to-make pear and brie bites. This is the quick version. If you have the time, you can make your own phyllo shells. It's not difficult and they're a bit more dramatic in shape and lightness. Either way, this is a lovely opener.

Ingredients:

(Makes 30)

2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon Saigon cinnamon
1 1/4 lbs. firm but ripe pears, peeled cored and coarsely chopped
1 tablespoon cognac
2 boxes (15 count) frozen mini phyllo dough shells, thawed
1/2 lb. brie, rind removed

In a heavy saucepan over medium heat, melt butter. Stir in sugar and cinnamon, then add pears and mix well. Cover and reduce heat to medium-low. Cook until pears are tender, about 25 to 30 minutes. Stir in cognac. Remove from heat and let cool.

Heat oven to 350 F. Arrange phyllo shells on baking sheet. Slice brie into small pieces. Spoon pear mixture into phyllo shells then top each shell with a piece of brie.

Bake 9 to 11 minutes, or until the brie melts. Serve hot.

If you want to make your own phyllo shells:

6 sheets phyllo dough, each trimmed to 12 by 16 inches and cut into 48 two-inch squares (stack the sheets and cut them all at once)
2 tablespoons butter, melted

Preheat the oven to 350 F.
Mold 3 phyllo squares into the bottom of a miniature (1 inch) muffin tin. Place 3 more phyllo squares at a 45-degree angle on top and press gently into the muffin cups. Brush lightly with melted butter. Cook until lightly golden brown, 4 to 6 minutes. Let cool. Place on a baking sheet and cover tightly with plastic wrap until ready to use.

Suggested soundtrack: J. S. Bach's Brandenburg Concerto No. 3 Allegro. Any version. It's all good. (I'm listening to Eugene Ormandy and the Philadelphia Orchestra)

Pumpkin-Carrot Soup Shooters with Coconut Cream [Rhonda]

(Photo by Matt Koulermos)

Once again, Cooking with Friends knocked our socks off at this year's holiday party with a super fabulous starter, a soup that holds a bit of mystery along with big flavors. It was served in mini martini glasses, but when I made it at home for Matt, a small bowl worked nicely.

Jalapeno heat and a hint of coconut make this soup intriguing. The recipe yields about 6 cups worth and freezes well, minus the coconut cream. Add that fresh when you serve.

Ingredients:

3 tablespoons butter
2 large shallots
1 small red bell pepper, chopped
3 garlic cloves, chopped
1/2 jalapeno pepper, seeded and diced
1 tablespoon grated fresh ginger
1/4 teaspoon pimenton (sweet smoked Spanish paprika)
6 cups of vegetable broth
1 (15 oz.) can pumpkin
1 lb. carrots, peeled and diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
Coconut Cream
Garnish with toasted flaked coconut

1. Melt butter in Dutch oven over medium-high heat, add shallots, red bell pepper, garlic, and jalapeno. Then sauté 5 minutes or until golden. Add carrots and sauté 5 minutes. Stir in ginger and pimento and cook, stirring constantly, for one minute. Stir in broth and pumpkin, salt and pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 25 minutes or until tender. Remove from heat, let stand for 5 minutes.

2. Process soup in food processor  until smooth. Stir in heavy cream. Add salt and pepper if necessary. Cook over medium heat, stirring occasionally, 5 minutes or until hot. For thinner soup, stir in more broth, a little at a time. Pour into small glasses or bowls, dollop with coconut cream.

3. Coconut Cream:
(Makes about 1 1/2 cups)
Place 1/2 cup cold heavy cream and a pinch of salt in a chilled bowl, beat at medium high speed until foamy. Add 1/3 cup coconut milk, beat until soft peaks form.

Suggested soundtrack: "Say Something," with Christina Aguilera and A Great Big World. Not because it has anything to do with soup, but the melody and lyrics are heartbreakingly lovely.

Quick Time Oven Fries [Rhonda]

These fries are super easy and can cook while you get the rest of the dinner underway. They're perfect with burgers but can fancy up next to roasted chicken or a grilled pork chop.

There's one magic ingredient. So shop for it and keep it stocked. (It's good for grilling meat, too.)

Ingredients:
Potatoes (Idaho, if you've got)
Olive oil
Cayenne pepper (optional for some, a must for me)
Smoked paprika
Salt
Magic ingredient: McCormick Grill Mates Smokehouse Maple Seasoning



Preheat the oven to 425 F. Slice the potatoes into long chunky slivers, dump into a mixing bowl, pour a little olive oil over to lightly coat, sprinkle the dry ingredients in, toss.

Spread onto a cookie sheet, making sure they're not clustered together and can crisp nicely on their own. Sprinkle a little more McCormick's on top, a bit more smoked paprika, and another sprinkle of salt. Bake in upper part of the oven for 20 minutes, then turn the oven off and leave them in there for another 10 minutes or so to insure crispness. Serve immediately.

Suggested soundtrack: Drake's "Hold On, We're Going Home"

Hibiscus Margarita [Rhonda]

This is an easy cocktail. And it's got a surprise hint of jalapeno.

We had this drink at Harvest Pizzeria in Columbus, and it was a super fun change from the run-of-the-mill margarita.

The only thing you may have trouble finding is hibiscus powder, but if you live in Columbus, Spices LTD at North Market carries it. So if Columbus has it....

I don't have a real recipe. We made a pitcher for a crowd, and I used a 12 oz. can of limeade with one and a half cans of water. Sprinkle in about a tablespoon of hibiscus powder for that pretty color. Stir. I splashed in maybe a tablespoon or two of Angostura bitters. Add most of the tequila you're planning on using, then...

Slice a jalapeno pepper into half a glass of tequila, cover it with Saran Wrap and let it sit for awhile. I let it go overnight since I was adding the infused tequila (strain out the jalapeno!) into an entire pitcher. Some found it too hot. (wimps) Judge by tasting. If it's too strong, add more limeade.

Salt the rim and serve with a wedge of lime.

Suggested soundtrack: Justin Timberlake's "Take Back the Night"

Grilled Watermelon and Shrimp [Rhonda]

More Louisville influence from Jack Fry's restaurant...

Like I mentioned in a previous post, our whole family was in Louisville, KY, as support crew for Matt's Ironman race last weekend. (He did extremely well, by the way, finishing in the top third of the participants. Whoomp! There it is!)

This grilled watermelon and shrimp recipe was inspired by an appetizer I had at Jack Fry's: crispy pork belly with watermelon, watermelon radish (tricky to find), ginger vinaigrette, cantaloupe coulis and sesame seeds, topped with fried leeks.

Food Network chef Cat Cora posted a recipe that I used as a base. This makes a refreshing dinner salad, or, as a small plate appetizer.

Degree of difficulty: moderate
Time: prep 40 minutes, grill time for shrimp and watermelon 10 minutes
Serves: 4

Ingredients:

1 lb. large shrimp, defrosted if frozen, cleaned and deveined, tails left on

2 cups water
1 cup granulated sugar
2 bell peppers...1 red, 1 orange, cored, seeded and chopped
2 jalapeno peppers, seeded and chopped
3 sprigs cilantro, chopped
1 clove garlic, minced

1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons smoked paprika
Salt and pepper

1 small seedless watermelon, halved, then sliced into 1/2 inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish
3 cilantro sprigs, chopped for garnish

Optional (but fab) salad addition:
2 Roma tomatoes, diced
1/2 cup jicama, diced
Arugula
Cilantro
Applewood smoked bacon
Ponzu sauce
Olive oil

A couple of tomatoes, a few chunks of crispy applewood smoked bacon, a handful of jicama, some arugula, and some fresh cilantro, chopped, will make a nice salad to slide under the shrimp and grilled watermelon. Toss these with a splash of ponzu sauce and olive oil.


Preheat the grill.
In a small sauce pan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside. To the remaining syrup, add the red and orange peppers, jalapenos, garlic and cilantro and simmer on medium heat for 35 to 45 minutes or until thickened and marmalade-like. (I added a splash of soy sauce and some lime juice to cut the intense sweetness.)

Toast the coconut for garnish. Once finished, it can sit for a bit while you do the rest.

Toss the shrimp in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, smoked paprika, salt and pepper. Let marinate 20 to 30 minutes. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.

Prepare the watermelon for the grill. Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. (I used a sprinkle of salt instead of the simple syrup...) Place on the grill and cook on both sides, about 2 minutes.

If using the optional salad, arrange it on the plate first. Once the red and orange pepper marmalade is thickened, place watermelon on plate (I removed the rind and cut it into chunks) with shrimp on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions and serve.

Suggested soundtrack: "We Will Rock You" by Queen. Brilliant race, Matt. Way to crush 'em.

Shrimp and Grits Louisville-style [Rhonda]

With the whole family down in Louisville, KY, last weekend for Matt's Ironman, we got to sample some kicker cuisine in that hopping town. Jack Fry's, an iconic Louisville spot, had the most interesting appetizers I've come across in a long time. Three things on the menu caused me to fall silent, the restaurant chatter fading away, as I thought about these unlikely combinations: Shrimp and grits with country ham, red-eye gravy, shiitakes and tomatoes. Pork belly with watermelon, watermelon radish, cantaloupe coulis and fried leeks. And foie gras with country ham, johnny cake and elderberry and blackberry preserves.

It's worth a road trip from Columbus for that trifecta alone.

Nick, Haydee and I shared the shrimp and grits. It was utterly sumptuous. And super rich. I tried to recreate it here and came dangerously close. (Dangerous because this is a naughty dish.)

I subbed in a few chunks of crisped applewood bacon for the country ham. No red-eye gravy handy, but I really didn't miss it. Other than that, it's pretty much what we had.

Degree of difficulty: moderate
Time: 30 minutes
Serves: 2

Ingredients:

8 large shrimp, defrosted if frozen, cleaned and deveined, tail shell removed
6 oz. applewood smoked bacon
A small handful each of sliced shiitakes, green (or red) bell pepper cut into slivers, and fresh tomatoes, diced
1 tablespoon olive oil
1 clove garlic
Grits (I used Quaker quick grits...cooks in 5 minutes)
2 tablespoons or so of heavy cream and/or one tablespoon crème fraiche
1 tablespoon butter
Salt and pepper


Dice the bacon into chunks and fry until fairly crisp. Drain bacon onto paper towels. In separate frying pan, heat 1 tablespoon olive oil and sauté the veggies with the garlic.

Steam the shrimp OR sauté them in a touch of olive oil. While that's happening, make the grits, two servings-worth, according to package directions. Add the butter and a touch of heavy cream. I also put a tiny bit of crème fraiche in, and it was awesome. But, again, rich. You can cut back on these additions...just taste as you go. The grits at Jack Fry's were super creamy, almost like mashed potatoes with lots of butter.

Season the grits with salt and pepper to taste (I used a wonderful smoked sea salt). Put the grits in two large bowls, divide and scatter the shrimp, veggies and bacon artfully over the grits. Serve immediately.

Suggested soundtrack: OutKast's "The Way You Move" (is there a clean version?)

Blue Cheese and Mascarpone Spread on Chocolate Biscuits with Port Wine Reduction [Rhonda]

With a mix of unlikely flavors, my favorite chef--Josh Dalton--has created a fun appetizer for one of the best (and most imaginative!) restaurants in central Ohio...Veritas Tavern. He's up in Delaware OH doing stuff that would warrant recognition in, say, Williamsburg, Brooklyn, or Tribeca.

When you unpack it, this appetizer is easy. Soften two cheeses, whip them together. Pour some port or red wine in a small saucepan, add a touch of brown sugar and cook it down to a syrup.

The chocolate biscuits? A UK staple, found in the international aisle at Meijer's and at World Market. So no whining about being hard to find!

Degree of difficulty: very easy (sorry Josh)
Time: 15 minutes, mostly to reduce the port
Serves: 12

Ingredients:
2 boxes McVitie's Digestive milk chocolate biscuits
8 ounce container mascarpone
4 ounce container blue cheese crumbles
half a bottle red wine or 2 cups port
1 tablespoon brown sugar if using red wine

Let the mascarpone and blue cheese come to room temp for a few minutes. Put in mixing bowl and whip until blended, a minute or so.

Pour the port in a small saucepan and, over medium heat, reduce by two-thirds. If using red wine, add the brown sugar, swirl and reduce. (This reduction will keep in the fridge for a few days if you want to plan ahead, as will the cheese mixture.)

Suggested soundtrack: "Blow the Whistle" by Too Short. Not for the lyrics. For the beat.

Tom Kha Goong (Thai Coconut Soup with Shrimp) [Rhonda]

Do not be afraid, all you fierce lovers of Thai food. While this fragrant, unbelievably delicious soup has a long list of unusual ingredients, it takes no real skill outside of crafting a shopping list. Galangal, a knobby cousin of ginger, may present your biggest challenge to find. I failed. So I subbed in some ginger and kept going.

If you're lucky enough to live close to an Asian market, shop there. We have CAM, Columbus Asian Market, where you can get a whole mess of birdseye chillies for a dollar or two, lemongrass, all kinds of exotic mushrooms and cheap limes. I got more gingerroot than I'll ever use for $1.83. And FYI, they have trays of peeled garlic for a couple bucks, in case you do lots of stir fry.

For this soup, if you don't like shrimp so much and prefer chicken, you can slice two boneless, skinless chicken breasts into strips and cook them in the soup where it calls for shrimp. (It then becomes Tom Kha Gai Soup.)

We made the chicken version in my Cooking with Friends group a few months ago, oddly, as part of an Australian menu (lots of Asian influence in the northeastern part of the country near the Great Barrier Reef). It was one of the favorites of the day.

Ingredients:
3 cups chicken stock, preferrably homemade
2 stalks lemongrass, tender parts cut into thin diagonal slices
3 kaffir lime leaves (or more to taste), chopped into slivers
3 slices galangal, cut into thin matchsticks (you can use ginger if you're desperate, but galangal is more intense)
6 straw or button mushrooms, sliced
Salt to taste
1/4 cup lime juice
2 to 3 tablespoons fish sauce
12 ounces large shrimp (frozen is fine)
2 cups coconut milk (I made do with a 13.5 ounce can...works just fine)
2 or more red birdseye chillies, split and seeded
3 tablespoons chopped cilantro, more to garnish

Place the chicken stock in a large saucepan and add the lemongrass, lime leaves, galangal, mushrooms and salt and bring slowly to a boil, then reduce heat.

Add the lime juice, fish sauce and shrimp and simmer uncovered for about 5 minutes, taking care not to overcook the shrimp.

While stirring, add the coconut milk and chillies. Bring slowly back to a boil, continuing to stir. Don't cook it too quickly after adding the coconut milk or it will separate. Stir in cilantro.

Ladle into soup bowls and garnish with cilantro.

Suggested soundtrack: Rihanna's "Stay"

Fiery Sriracha Shrimp [Rhonda]

The flavors are vivid. The visual is pretty.
And the time it takes to execute is next to nothing.

Adjust the sriracha for the babies in your group...this ratio is potent and terrific.

Fiery Sriracha Shrimp
Degree of difficulty: super easy
Time: 10 minutes
Serves: 4 to 6 as an appetizer

Ingredients:
2 tablespoons butter
6 tablespoons Sriracha
3 cloves minced garlic
1 pound peeled and deveined shrimp
1 tablespoon lemon zest
2 tablespoons minced fresh mint
2 tablespoons minced fresh basil
OR 2 tablespoons cilantro without the mint and basil

Preparation: Melt butter in skillet. Add Sriracha.



Sauté minced garlic in it and toss in shrimp.
 
Just before they're done, add lemon zest and mint and basil and let them wilt.
Serve on a platter with toothpicks or thread onto decorative skewers.

Suggested soundtrack: Rachmaninov's Piano Concerto No. 3 in D Minor, Op. 30--Allegro ma non tanto

Luscious Lemon Squares [Rhonda]

If you've made New Year's resolutions to watch calories and eat healthy things, as most of us have, you'll want to indulge in just one of these lemon squares after your garden-salad-dinner-with-dressing-on-the-side. These lemon squares are totally worth an extra ten minutes on the treadmill. The soft and buttery crust is over-the-top delicious, and a kiss of lemon juice makes them all tangy and fresh.

Ingredients and directions:
Preheat oven to 350 F.
Sift together:
1 cup sifted all-purpose flour
1/4 cup confectioners' sugar

Add and combine:
1/2 cup melted butter

Press the mixture into an 8 x 8-inch greased baking pan and bake 20 minutes.

Meanwhile combine:
3/4 cup sugar
1/2 teaspoon baking powder
2 slightly beaten eggs
1/4 cup lemon juice
Grated zest of 1 lemon
(can add 1/2 cup flaked coconut...cut back a little on the sugar if you do)

Pour these ingredients over the baked warm crust and bake 25 minutes. Remove from oven and let cool in pan on wire racks. Before serving, cut into 2-inch squares and sprinkle with confectioners' sugar.
(Makes 16 squares)

Suggested soundtrack: Diana Krall's "Look of Love." Mmmmm.....

Cactus Diva's Southwestern Chili Bowl [Rhonda]

Degree of difficulty: super easy
Time: 20 minutes prep (tops), 45 minutes simmer time with an occasional stir
Serves: 6 to 8

Mmmm. Chili. Good for a crowd, or as a freezer option for a future cold winter's night, or as comfort food when the day's been rough. It's a dump-and-go type of cuisine and gets more flavorful after a couple days in the fridge.

Ingredients:
1/2 lb ground beef (optional)
4 cans beans, approx. 15.5 oz size (I used one Cuban style black beans with its liquid, one regular black beans [drained], one chili beans with its liquid and one white beans [drained])
8 or more cloves garlic, minced
3 yellow onions, chopped
1 tablespoon olive oil
4 or 5 Roma tomatoes, chopped, or 1 can (28 oz) chopped tomatoes, drained
1 bottle of beer
1/2 cup to 3/4 cup chicken stock, preferrably homemade
Bay leaf...1 or 2
1/2 can (7 oz size) chipotle peppers in adobo sauce (more if you like a blasting heat)
6 tablespoons chili powder
1 tablespoon cayenne pepper
Salt and pepper to taste

Toppings:
Sour cream, minced red onion, minced jalapeno pepper, red pepper flakes, grated extra sharp cheddar cheese

Brown the ground beef in a skillet. In a stockpot, saute onions and garlic in olive oil. Add bay leaf, tomatoes. Add beer. Add ground beef and beans, chicken stock, chipotle peppers, bay leaf, chili powder, cayenne. Stir well. Bring to a boil, then simmer for 45 minutes or so. Check seasonings before serving, fish out the bay leaf, and add heat (cayenne powder, red pepper flakes) if necessary. Serve hot, with desired toppings.

Suggested soundtrack: "Girl on Fire" Alicia Keys

Bucatini all'Amatriciana [Rhonda]

Degree of difficulty: easy
Time: the red sauce takes 30 minutes, the Amatriciana part takes 20 minutes
Serves: 8 to 10

Like Tom and June--and possibly all the guests from Lauren and Zack's tiny Italian wedding--Michael and I are already missing Asciano and all the great meals we had in Tuscany. Bucatini all'Amatriciana fills the void. It's based on the recipe in Mario Batali's Molto Italiano cookbook, can easily be doubled to serve a big crowd, and freezes well.

Make the red sauce first.

Tomato Sauce
1/4 cup extra virgin olive oil
2 Spanish onions, cut into 1/4 inch dice
8 cloves garlic, minced
1/3 cup red wine
6 tablespoons chopped fresh thyme (be sure to use fresh, as it makes a big difference)
1/2 medium carrot, finely shredded
Four 28-ounce cans whole tomatoes
Salt to taste

In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for five minutes. Add the garlic and saute for 5 more minutes. Pour the red wine over the onions and reduce  a bit. Add the thyme and carrot and cook until carrot is soft, about 5 minutes.

Add the tomatoes (drain some of their juice out), breaking them up into small chunks, and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Season with salt.


Amatriciana
1/4 cup extra virgin olive oil
18 ounces thinly sliced guanciale, pancetta or good bacon (I used uncured bacon, cut into small pieces)
2 red onions, cut lengthwise in half and then into 1/4-inch thick half-moons
6 cloves garlic, minced
3 teaspoons hot red pepper flakes (or to taste)
Tomato sauce (see above recipe)
1 to 1/2 pounds bucatini
Freshly grated pecorino romano or parmigiano-reggiano

Bring a large pot of water to boil for the bucatini.

Meanwhile, saute the bacon in a large saute pan (in batches) until done but not cripsy. Remove bacon from pan, retaining drippings. Pour off some of the drippings and cook the onions and garlic in the saute pan. Sprinkle with hot red pepper flakes. Stir onion mixture and reserved bacon into tomato sauce.

Cook bucatini (or fettucine in my case, since we were out of bucatini) to al dente. Drain. Mix a little of the sauce into the noodles, Stir. Plate. Add mounds of Amatriciana sauce to top the noodles, sprinkle the grated cheese over and serve.

Suggested soundtrack: Luciano Pavarotti's "Torna a Sorrento"

Autumn Pasta with Butternut Squash and Bacon [Rhonda]

Degree of difficulty: easy
Time: 10 minutes prep, 10 minutes cooking time
Serves: 2 to 3

When it's Tuesday night, you're just walking in the door, and feel the need for both veggies and comfort food, this might just be your go-to dish. It comes from a tattered recipe by Betty Rosbottom from years back, and can morph into an impromptu creation, depending on the vegetables in your fridge. With butternut squash, fresh baby spinach, caramelized onion and, yes, a bit of that bad-boy, bacon, it's a wonderful cool weather dish.

Ingredients:
6 ounces bacon, cut into 1/2 inch pieces
1 1/2 tablespoons butter
1/2 onion, sliced thin
1 cup butternut squash, peeled and cut into 1/2 inch cubes
1 cup chicken stock (go with homemade!), reduced
1/4 cup white wine
1/2 lemon, juiced
1/2 tablespoon dried rosemary
1/2 pound uncooked penne pasta
Sea salt
Handful baby spinach leaves
1/2 cup freshly grated Parmigiano Reggiano
Freshly ground black pepper or red pepper flakes

Saute the bacon, remove, and drain all but 2 tablespoons bacon drippings. Add butter to skillet, melt, add onions, stirring, about 5 minutes. Add butternut squash, cook a few more minutes. Add white wine and chicken stock, rosemary. Reduce slightly, remove squash and onions when squash is slightly tender but not mushy. Reduce sauce a little more, add lemon juice.

Boil a pot of water, cook penne to al dente. Drain pasta, salt the penne slightly, stir in the spinach leaves, then add the sauce and reserved bacon and squash. Stir in parmesan cheese. Garnish with parmesan shavings and serve.

Suggested soundtrack: Willie Nelson's "Moonlight in Vermont"

Quick and Light: Penne with Asparagus and Fresh Basil [Rhonda]

Degree of difficulty: easy
Time: 20 minutes
Serves: 4

Lots of good veggies and fresh flavors make this a go-to recipe for weeknights when you're tired, starving, yet don't want take-out. Frankly, it beats most restaurant pasta dishes if you use homemade chicken stock, but will work fine with canned stock. A green salad and a hunk of crusty bread round out the meal nicely.

Ingredients:
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 pound asparagus, stalks trimmed and cut into 3/4 inch lengths
2 tomatoes, chopped
1 cup chicken stock
1/4 cup white wine

Several thin slices prosciutto, crisped in a frying pan for a few minutes

8 ounces penne pasta

2/3 cup freshly grated Parmesan cheese
1 tablespoon butter
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
Salt and pepper to taste
Basil and parsley for garnish

Bring a large pot of water to boil.

Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper flakes, saute briefly. Add wine, reduce slightly, add stock, asparagus and tomatoes. Cook until asparagus is crisp-tender, 4 minutes or so. Add Parmesan cheese, stir. Add the fresh herbs. Swirl in the tablespoon of butter, taste, and season with salt and pepper.

While sauce is cooking, cook pasta in boiling water until al dente. Drain. Return to pot and pour sauce over, stirring. Plate the pasta and garnish with basil, parsley and the crumbled crisped prosciutto.
(I'm sure you see the possibilities with tons of other vegetables--mushrooms, zucchini, snow peas, and/or a quick stir-in of spinach at the last...)

Suggested soundtrack: Phillip Phillip's "Home" (who named him, by the way?)

Cinematic Risotto with Shrimp [Rhonda]

Degree of difficulty: medium (risotto requires that you stir fairly frequently, so you have to pay attention)
Time: 30 minutes to prep and cook
Serves: 4

Back in 1996, shortly after we had moved to Columbus, this town went nuts over a movie at one of our arts theaters, the Drexel Grandview. The film was Big Night, written by and starring Stanley Tucci. Stanley is one of our South Salem, NY buddies--we'd see him frequently at the kids' soccer games, and occasionally, he'd mention this screenplay he was writing. Big Night turned out to be not only a big hit, but the true start of an amazing film career for him.

Anyway, the local newspaper here in Columbus contacted Stanley's mom, Joan, and she offered up their family risotto recipe like the one in the movie. It's fabulous, and you can short-cut it with no loss of flavor by using chicken stock instead of the shellfish stock the Tuccis make. Either way works.

Shortly after the movie, Joan and Stanley produced a cookbook, Cucina & Famiglia, with another acquaintance friend of mine, Mimi Taft. The shrimp risotto recipe is included in it, one of many good ones from a family well-versed in solid Italian cooking.

Ingredients:
1 lb. medium shrimp, cleaned and deveined, shells reserved
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
Few sprigs fresh parsley
Salt
5 cups water

2 tablespoons olive oil
3 cloves garlic, chopped
Freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup chopped onion
1 cup arborio rice
1 small ripe tomato, diced
1/2 cup dry white wine
1/4 cup Parmesan cheese
1 tablespoon unsalted butter

Shellfish stock: Place shrimp shells in a large saucepan. Add whole chopped onion, carrot, celery, parsley and salt to taste. Add water. Simmer gently 25 minutes. Strain and discard shells and vegetables. Set broth aside and keep warm.

Heat 2 tablespoons oil in a large skillet. Add shrimp and freshly ground pepper to taste. Saute just until shrimp are pink. Set aside.

In a large pot or skillet, place 1 tablespoon unsalted butter and 2 tablespoons olive oil. Over medium heat, saute 1/4 cup chopped onion and the minced garlic. Do not brown. Add rice and stir to coat evenly. Add 1 cup shellfish stock (or chicken broth, if you are substituting), and cook, stirring frequently until rice has absorbed broth. Add wine, more broth, 1 cup at a time, stirring. Add tomato. Stir until rice is creamy and tender but still al dente, about 18 minutes.

Add a little more broth if necessary, add the parmesan, check to see if additional salt is needed, and add freshly ground black pepper to taste. Add 1 tablespoon butter at the very end for extra creaminess. Serve immediately.

Suggested soundtrack: Luciano Pavarotti's "Libiamo" from Verdi's "La Traviata"

The Bellini (Adapted from Harry's Bar) [Rhonda]

It should be on everyone's bucket list: traveling to Venice, stopping in for a Bellini at the famous Harry's Bar, an iconic fixture slightly west of the Piazza San Marco.

This is the easy version, until that magical trip happens for you.

Degree of difficulty: easy
Time: 5 minutes
Serves: 1

2 ounces chilled peach puree, made from 1 peach
3 ounces chilled prosecco
Pinch of sugar, if desired

To make the peach puree, blend chunks of unpeeled peaches in a food processor, strain through a fine sieve. Add a pinch of sugar if desired.

Put the peach puree in the bottom of a champagne flute, pour in the prosecco and serve immediately without stirring. (I stirred.)

Suggested soundtrack: "Un bel di vedromo" from Puccini's "Madama Butterfly"

Sauteed Medallions of Pork with Prunes [Rhonda]

Degree of difficulty: easy
Time: 10 minutes to prep, 12 minutes to saute pork and prepare sauce
Serves: 4

My copy of this recipe, clipped from the New York Times back in the early '80s when I was just learning to cook, is yellowed, dog-eared from time and use, with the word "great!" written in a careful script across the top.

It is that, great. Pierre Franey wrote of classic French recipes and technique for the Times, and while you may say the saute requires a deft hand, the whole thing is easy and delicious. He suggests serving it with parsleyed mashed potatoes--a nice option to showcase the sauce.

Ingredients:
8 thin boneless pork tenderloin medallions, trimmed of excess fat
Salt and pepper to taste
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 sprigs fresh rosemary or 1 teaspoon dried
1/4 cup finely chopped onions
2 cloves garlic, minced
1/4 cup port wine (red wine works just fine)
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1/2 cup fresh chicken broth or canned
24 pitted prunes
2 tablespoons butter (or 1 tablespoon creme fraiche)
2 tablespoons chopped fresh parsley

Place pork slices in a flat dish. Sprinkle with salt and pepper and cumin.

Heat the oil in large skillet. When oil is hot, add meat, sprinkle the rosemary over it and cook over medium heat for three to five minutes, until browned. Turn slices over and cook for a few more minutes. Transfer meat to warm platter.

Remove fat from skillet, add onions and garlic and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes and cook until reduced by half.

Add any accumulated juices from the pork. Add butter (or creme fraiche), blend. Remove from heat, add pork cutlets into sauce. Sprinkle with parsley and serve.

Suggested soundtrack: Ed Sheeran's "Angels to Fly," lovely tune, sad lyrics

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise [Rhonda]

Degree of difficulty: easy
Time: 10 minutes prep, plus grilling time
Serves: 6

This burger is such a nice switch from the usual cheeseburger and takes about the same amount of time in the kitchen, which is to say, not much, particularly if you stir up the mayo ahead of time. (By the way, orange-chipotle mayo has major potential for any number of things--steamed shrimp, crispy fried fish--it's ridiculously tasty.)

Although I've made a few additions and changes over time, the basis of this recipe is from Lynne Rosetto Kasper's newsletter, The Splendid Table, from American Public Media. I highly recommend you subscribe to it if you don't already, as Kasper has an amazing repertoire of interesting menu ideas. I met her at a cooking demonstration at the North Market in Columbus several years ago, and she is as nice as she is smart.

Ingredients:

Orange-Chipotle Mayonnaise:
1 cup mayonnaise
3 tablespoons orange juice
Zest of 1 orange
1 tablespoon minced canned chipotle chiles (I use much more--I love the intensity of this flavor!)

Jerk Sauce:
1 bunch scallions, coarsely chopped
1 tablespoon chopped fresh thyme (I use a sprinkle of dried when I don't have fresh)
1 small habanero chile or 2 medium jalapeno chiles, seeded, chopped
1 garlic clove
1/2 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce

2 pounds ground beef

6 sesame seed hamburger buns
Spinach leaves or romaine lettuce
Tomato slices

For orange-chipotle mayo: Mix all ingredients in small bowl. Season with salt and pepper. Can make a day ahead, refrigerate.

For jerk sauce: Finely chop first 4 ingredients in food processor. Add sugar, oil and soy sauce, process until almost smooth. Season with salt and pepper.

Heat grill (I'm still old-school and use charcoal--it adds such a nice flavor). Set aside 3/4 cup jerk sauce. (The rest of the jerk sauce can be served with the burgers or refrigerated to use on chicken, pork, etc.)

Shape ground beef into six patties, place in a glass baking dish, pour 1/2 cup of jerk sauce over patties and turn to coat. Let stand 20 minutes.

Grill patties, brushing with remaining jerk sauce from baking dish. Assemble hamburgers, using the lettuce, tomato, patties and orange-chipotle mayo.  Serve immediately.

Suggested soundtrack: It kept playing in my head as I devoured my burger--Usher's "OMG"