Another recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch the next day. I gave what little was left to Jack for dinner…I should have left a lot more because he loved it. Next time I’m doubling the recipe.

Preheat the oven to 400 Degrees F.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 chopped cloves of garlic, more if you’re italian
• 1 teaspoon sea salt
• 1 cup arborio rice
• 1 1/2 cups chicken stock
• 14 oz can chopped plum tomatoes
• 2 or 3 chopped cooked sausages
• 2 zucchini, finely sliced
• 3 oz grated parmesan
• freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions:

1. Heat a medium capacity ovenproof dish (with a lid) over a medium heat. Add olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
2. Add the rice to the dish and stir for another minutes.
3. Add the stock and the chopped tomatoes and bring to simmering point.
4. Stir in the zucchini and sausage, and sprinkle with Parmesan and black pepper.
5. Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
6. Top risotto with parsley and Parmesan.

Serves 4.

Ingredients:

• 1/3 cup Shaoxing rice wine
• 1/4 cup oyster sauce
• 1/4 cup light soy sauce
• 2 tablespoons superfine sugar
• 1 tablespoon sesame oil
• 4×8 oz steaks

To Serve:

• 7 oz snow peas
• steamed rice
• coriander relish

Directions:

1. Place the Shaoxing rice wine, oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved.
2. Add the steaks and the above marinade in a large plastic bag in the refrigerator to marinate for at least 2 hours, turning occasionally. Bring the steaks to room temperature in the last 30 minutes.
3. Pepare the coriander relish while the steaks are marinating.
4. Preheat a frying pan or barbecue until hot. Sear the steaks for 3 minutes each side. Continue cooking over a medium heat for 1 to 2 minutes on each side for medium. Remove the steaks from the pan and allow to rest for 5 minutes in a warm place.
5. Lightly blanch the snow peas in boiling water then plunge into cold water and drain well.
6. Slice each steak into 1/2 inch slices, top with a little relish and serve with steamed rice and snow peas.
7. Bring the extra marinade to a boil and serve on the side.

From the September – October 2005 issue of Cook’s Illustrated come some amazing fajitas. The key here is the 15 minute marinade, and reserving a little to toss on the vegetables and chicken after you grill them.

Better Chicken Fajitas – Cook’s Illustrated

Ingredients:

• 1/3 cup juice from 2 to 3 limes
• 6 tablespoons vegetable oil
• 3 medium garlic cloves, minced or pressed
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons brown sugar
• 1 jalepeño, seeds and ribs removed, minced
• 1 1/2 tablespoons minced fresh cilantro leaves
• salt and ground black pepper
• 3 boneless, skinless chicken breasts, pounded to 1/2 inch thick
• 1 large red onion, peeled and cut into 1/2-inch-thick rounds, don’t separate rings
• 1 large red bell pepper, quartered, stemmed, and seeded
• 1 large green bell pepper, quartered, stemmed, and seeded
• flour tortillas

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First made this very easy and very awesome risotto with Team Galit. It was well paired with Parmesan Croutons. Has since become our standby ‘gourmet’ meal for VIPs.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 6 cups chicken stock
• 1 teaspoon chopped garlic
• 1 pound (2 cups) Arborio rice
• 1/3 pound assorted exotic mushrooms, such shiitakes, chanterelles, or oysters, de-stemmed, wiped clean and chopped (about 2 cups)
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons chopped green onions, green part only
• 2 tablespoons white truffle oil
• Medium black truffle, for shaving (can be skipped to save $50)

Directions:

1. In a large saute pan, over medium heat, heat the oil.
2. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.
3. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
4. Add the rice and simmer for 10 minutes, stirring constantly.
5. Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
6. Stir in the butter, cream, cheese, green onions, and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from the heat.
7. Spoon the risotto in the center of each shallow bowl.

Garnish with the croutons and shaved truffles.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts

Marinade

• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 2 cloves garlic
• 1 cup packed cilantro leaves
• 1/2 jalapeno, seeded
• Salt and pepper

Vegetables

• 1 tablespoon olive oil
• 1 large onion, peeled and cut into 1/2 inch slices
• 1 green bell pepper, seeded and sliced
• 2 tablespoons olive oil

Directions:

1. Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish.
2. In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
3. In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm.
4. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket.
5. Grill the chicken on each side for a few minutes.
6. To serve slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream.

Alton Brown is the man. Here’s his meatloaf recipe for Good Eats.

Ingredients:

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoons kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 tablespoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Heat oven to 325 degrees F.

Directions:
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cook’s Illustrated – March & April 2005

I little more work then putting them in the microwave, infintely better taste.

Ingredients:

• 2 flour tortillas
• 2/3 cup shredded Monterey Jack and/or cheddar cheese
• Vegetable oil from brushing tortillas
• Kosher salt

Directions:

1. Heat nonstick skillet over medium heat until hot, about 2 minutes. Place tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeast to toast second tortilla while assembling first quesadilla. Sprinkle half the cheese over half of tortilla, leaving 1/2 inch border around edge. Fold tortilla in half and press to flatted. Brush top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.
2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkly lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board; cool about 3 minutes, cut and serve.

Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. finished quesadilla can be held on a baking sheet in a 200 degree oven for up to 20 minutes.

Cook’s Illustrated – March & April 2005

Very good and easy. Cutting the tomatoes takes a bit of time, but most of the work is done by the oven so this is good for having company or just for busy people.

Ingredients:

• 1 medium shallot, sliced thin
• 1/4 cup olive oil
• 3 pints (2 pounds)cherry tomatoes, each tomato halved pole to pole
• Table salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons sugar, or to taste
• 1 tablespoon sherry, or red wine vinegar
• 3 large garlic cloves, sliced thin
• 1 pound farfalle (bowtie pasta)
• 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
• 4 ounced goat cheese, crumbled (about 1/2 cup)

Directions:

1. Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inched), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes shoes retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

This elegant and delectable rack of lamb is extremely simple to prepare. Tender and juicy lamb is surrounded by a crispy and tasty crust of Parmesan cheese and bread crumbs.

Rack of Lamb Encrusted with Parmesan Cheese – Every Night Italian

Preheat oven to 400°F.

Ingredients:

• 2 Frenched racks of lamb (~3 pounds)
• 1 tablespoon extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary leaves, or 1/2 teaspoon dried
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1 tablespoon plain fine dry bread crumbs

Directions:

1. Place the racks of lamb in a baking dish, pour the olive oil over them, and spread it over the lamb with your fingers. Season with salt and pepper, then sprinkle with the rosemary.
2. Put the lamb in the upper level of the preheated oven and bake for 35 minutes for medium rare
3. Mix the Parmigiano-Reggiano and bread crumbs together on a plate large enough to accommodate the racks of lamb.
4. When you have taken the meat out of the oven, raise the heat to 450°F. Grasp one lamb rack by the ribs with a pot holder, place it on the bread crumb and cheese mixture, and turn to coat it on all sides. Put the lamb back in the baking pan and repeat with the second rack. Sprinkle any remaining bread crumb and cheese mixture over the racks. Return the pan to the oven and bake for another 5 minutes.
5. Take the lamb out of the oven, cut the racks into individual chops, and serve at once.

Serves 4 people

Another recipe from my childhood…

Mom’s Lasagna

Preheat oven to 350°F.

Ingredients:

• 1 package of Lasagna noodles
• 15 oz container of Ricotta cheese
• 2 beaten eggs
• 3 tbsp fresh parsley
• couple cloves of garlic
• 1/2 cup of Parmesan cheese
• large ball of mozzarella (grated)
• 2 jars of Newman’s sauce
• 1 lb of lean ground beef (drained)
• salt, pepper, basil, oregano, and garlic to taste

Directions:

1. Cook Lasagna noodles, drain in cold water
2. Mix together Ricotta cheese, 2 beaten eggs, parsley, garlic, Parmesan cheese
3. Grate the large ball of mozzarella cheese
4. Add the red sauce to the ground beef and spice it up to your taste buds.

1. Put a little sauce in the bottom of a casserole. Place a layer of noodles on the sauce. Spread a layer (about 1/3 – 1/2 depending how deep your casserole is) of the ricotta mixture on the noodles. Sprinkle grated mozzarella on the ricotta layer. Add a layer of sauce and repeat until you end up with noodles on the top. Then put the remaining sauce over the top noodles, and sprinkle on some remaining grated mozzarella cheese and a little Parmesan cheese.

1. Bake for about 1 hour or until bubbly. (Mom’s note: “I usually cover the casserole for the first 40 minutes with foil and then remove for the last part of the cooking.”)