Dark Chicken Stock

This is truly an all day event but it is worth it to have delicious dark stock to use in everything I cook. Thank you Anthony Bourdain for the how to.

INGREDIENTS

1	whole chicken + whatever you use to roast a chicken (3 1/2 lb chicken makes 10 c broth)
Vegetables equivalent to 1/3 of the volume of the bones
50	% onion, peeled, rough chopped
25	% carrot, peeled, rough chopped
25	% celery, leaves removed, rough chopped
Herbs and spices
2 to 3	sprigs fresh thyme
	some whole black peppercorns
2 to 3	bay leaves

INSTRUCTIONS

1.	Roast the chicken. When cooled, remove every bit of meat from the bones. (A good chicken salad may be called for here.) Break up the bones into manageable pieces.
2.	Roast the bones again on a roasting pan at 350 until they are nice and dark.
3.	In a separate pan roast the vegetables.
4.	Dump bones and vegetables into a large pot and fill nearly to the top with _cold_ water. Add a herbs and spices (note: do not improvise and add salt; as it cooks it gets saltier).
5.	Bring up nearly to a boil but DO NOT BOIL then reduce to a simmer. Simmer slowly for 8-10 hours. Occasionally remove foam from the top.
6.	Strain multiple times through a fine strainer covered in cheesecloth to remove any particles and store.

Chicken Coconut Curry Soup

absolutely delicious!

INGREDIENTS

1	medium spaghetti squash
2	tablespoons Coconut Oil
2	garlic cloves, minced
1	red bell pepper, diced
1	medium yellow onion, diced
1	lb chicken, chopped into 1 inch cubes
1	(14oz) can coconut milk
2	cups vegetable broth
2	tablespoons almond butter (optional)
1	tablespoon Coconut Aminos
1	teaspoon sesame oil
1	teaspoon fish sauce
3	tablespoons curry powder
1	teaspoon ground coriander
1	teaspoon garam marsala
1/2	teaspoon ginger
1/8	teaspoon ground cloves
	salt and pepper to taste
3 to 4	cups kale
toppings
2	limes, sliced
	cilantro, to garnish
	hot sauce of choice: (chili oil, tobasco, siracha, etc)

INSTRUCTIONS

1.	Preheat your oven to 425 degrees.
2.	Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
3.	While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
4.	Add your garlic, once it becomes fragrant, add your onion and bell pepper.
5.	Let that cook down for about 5 minutes until the veggies become slightly soft.
6.	Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don't worry if it's not fully cooked)
7.	Add your coconut milk, broth, coconut aminos, sesame oil, fish sauce and all spices. Add kale. Mix to incorporate.
8.	Cover and let cook for around 5 minutes or until kale is wilted and flavors are deliciously mixed together.
9.	When your spaghetti squash is done cooking, use a fork to remove all the thread.
10.	Place threads in a large bowl, pour your coconut curry soup over the "noodles" then squeeze some lime juice on top and garnish with toppings of your choice.

Homemade Applesauce

This is so simple and I love the fresh flavor, especially with apples in season in the fall. (Click to view the recipe on pepperplate or add the recipe to your pepperplate account.)

INGREDIENTS

6	apples, peeled, cored and sliced (I used an apple corer)
2 to 3	tbsp ground cinnamon

INSTRUCTIONS

1.	Preheat oven to 350.
2.	Toss apples and cinnamon and put in an 8x8 pyrex baking dish.
3.	Bake for about 1 1/2 hours until apples and easily smashed.
4.	Smash with a potato masher for chunky sauce.

Chicken with Dates and Shallots

INGREDIENTS

4	large chicken breasts
2	large shallots, peeled and thinly sliced
5 to 7	medjool dates, pitted and diced
3	large sprigs of fresh rosemary
2 to 3	tablespoons olive oil
2	tablespoons balsamic vinegar
2	tablespoon apple cider vinegar
	salt and pepper, to taste

INSTRUCTIONS

1.	Preheat oven to 375 degrees.
2.	Pull out a large glass baking dish and place chicken in it.
3.	Top chicken off with your sliced shallots and dates. (Note if you dont like the harsh shallot flavor, saute them before this step.)
4.	Now pull the rosemary off one of the sprigs and toss over the chicken, then place the remaining 2 rosemary sprigs around the chicken.
5.	Finish the chicken off by pouring over olive oil, balsamic vinegar, and apple cider vinegar and topping it off with salt and pepper.
6.	Bake for 25-30 minutes or until chicken is cooked through.

Lemon and Fresh Cranberry Scones

INGREDIENTS

1 1/2	tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2	cups all-purpose flour
1/2	cup sugar plus 3 tablespoons additional (or honey) if using fresh cranberries
1	tablespoon baking powder
1/2	teaspoon salt
3/4	stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4	cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1	large egg
1	large egg yolk
1	cup heavy cream

INSTRUCTIONS

1.	Preheat oven to 400°F. and line a large baking sheet with parchment paper.
2.	With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
3.	In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
4.	In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
5.	In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
6.	On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
7.	Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

Thanksgiving 2012!

This was our best thanksgiving meal yet! Dad and Linda came up and we had a blast.

• We got a cooked turkey breast from Whole Foods - easy peasy.
• Pear-Pecan Stuffing
• Green Beans with Shallots and Pancetta
• Mashed Root Vegetables
• Homemade Gravy
• Popovers
• Cranberry Sauce
• Pumpkin Bread Pudding

Pear-Pecan Stuffing

INGREDIENTS

1	onion, chopped
1	carrot, chopped
2	celery stalks, chopped
1	tbsp sage
1	tbsp thyme
8	tsp butter
	salt and pepper
2	pears, diced
1/4	c bourbon
3	c chicken broth
2	eggs
1/4	c parsley
8	c toasted bread cubes (about 1 loaf)
1	c pecans, toasted

INSTRUCTIONS

1.	In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
2.	Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
3.	Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
4.	In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
5.	Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
6.	Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Homemade Gravy

INGREDIENTS

1/4	pound (1 stick) unsalted butter
1 1/2	cups chopped yellow onion (2 onions)
1/4	cup flour
1	teaspoon kosher salt
1/2	teaspoon freshly ground black pepper
	Defatted turkey drippings plus chicken stock to make 2 cups, heated
1	tablespoon bourbon
1	tablespoon white wine, optional
1	tablespoon fresh thyme, chopped

INSTRUCTIONS

1.	In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
2.	Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and bourbon, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Green Beans with Shallots and Pancetta

INGREDIENTS

1	pound green beans, ends trimmed, strings removed (if any)
	Salt
2	ounces pancetta, diced very small
2 to 3	large shallots, chopped
2	teaspoons butter
	Freshly ground black pepper

INSTRUCTIONS

1.	Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
2.	Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
3.	Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
4.	Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.

Pumpkin Bread Pudding

OMG! We love this!!! It's a new fall favorite.

INGREDIENTS

1 3/4	cups heavy cream plus 1/4 c skim milk
3/4	cup canned solid-pack pumpkin
1/2	cup sugar
2	large eggs
1/2	teaspoon salt
1	teaspoon ground cinnamon
1/2	teaspoon ground ginger
1/8	teaspoon ground allspice
	Pinch of ground cloves
2	tablespoons bourbon (optional)
5	cups cubed (1-inch) day-old baguette or crusty bread
3/4	stick unsalted butter

INSTRUCTIONS

	Preheat oven to 350°F with rack in middle.
	While preheating oven, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Baked eggs with sausage

INGREDIENTS

2	tbsp olive oil
	Red pepper flakes
	Chopped Garlic
1	lb fennel ground sausage
8	oz sliced mushrooms
	Salt
4	fresh sage leaves, chopped
	Splash White wine
8	eggs
2	c gruyere cheese, grated

INSTRUCTIONS

1.	Preheat oven to 400.
2.	Heat oil, pepper and garlic in sauté pan. Add sausage and cook down.
3.	Add mushrooms and cook down. Season with salt, pepper, sage, and wine.
4.	Oil 8 ramekins VERY lightly and place on baking sheet. Fill ramekins with sausage mixture.
5.	Crack an egg on top of each one. Bake at 400 for about 8 mins or until eggs are done to your preference.
6.	Top with shredded gruyere cheese and bake to melt.

Pot Roast Un-Sandwiches

INGREDIENTS

5	slices of pot roast
1	tbsp brown grainy mustard
	a few slices of onion
	a large slice of gruyere cheese
1/2	bundle kale, cleaned, stem removed, chopped

INSTRUCTIONS

1.	Steam kale; flavor with a bit of salt.
2.	Preheat oven to 300 and saute onions in butter and olive oil.
3.	Place slices of roast on oven-proof platter and spread mustard over all of them.
4.	Place onions over the roast and top with layer of cheese.
5.	Bake for about 8 minutes or until cheese is melted.
6.	Serve the melted roast combo on top of a pile of kale!