Fried Eggplant with Chickpea Marinara

Everything is better fried, especially eggplants, and paired with a spicy chickpea marinara they make a nice little dinner. Start by slicing one large or two small eggplants, salt both sides, and let sit for an hour or so before wiping any moisture off each slice with a paper towel. Get your sauce going by heating a couple splashes of olive oil in a small sauce pan followed by a quarter teaspoon of red chili flakes, a jar of your favorite marinara, and a can of drained chickpeas. Cover and simmer on low heat.

Generously coat the bottom of your largest frying pan with vegetable oil and heat over medium. Prep three bowls: One with a cup of flour for dusting, another with four loosely scrambled eggs, and a third with two cups of panko or bread crumbs. When the oil is hot enough run your slices through the three bowls then fry for about five minutes per side making sure to adjust the heat for a golden coating.

To serve top your crispy creamy eggplant slices with a couple of spoonful’s of sauce and some grated Parmesan. Definitely ranks on the higher end of the big mess scale but so worth it.

Lamb with Salsa Verde

I have been enlightened to the virtues of Salsa Verde after reading Cal Peternell’s Twelve recipes. I have always served a lot of pestos but sometimes a thinner bolder sauce is a better compliment to what you’re serving as in the case of these lamb shoulder chops.

I concocted this version out of some of my favorite go to ingredients. Finely mince or combine together in a food processor a generous handful of fresh parsley, a large clove of garlic, a couple of anchovy fillets, kosher salt, and a quarter teaspoon of red chili flakes. Then simply whisk in a half a cup of extra virgin olive oil and let sit for an hour at room temperature before serving. Barbeque season is here…be bold!

Garlic Rosti

It’s time for a change from the same old rotation of potato side dishes…it’s time for Rosti…a central European perfectly crispy and moist version of hash browns. Begin by heating a couple generous splashes of olive oil in a large skillet then either julienne or grate two large peeled baking potatoes. Toss in a bowl with some salt, pepper, and minced garlic and after draining as much of the liquid as possible spoon evenly into the skillet over medium high heat.

When it settles into a pancake shape and the bottom is golden, about ten minutes, slide it out onto a large plate, cover with another plate, flip, and slide back into the skillet crispy side up. Preheat your oven to 400 and once the other side is browned put the skillet and all in the oven for about thirty minutes to finish off.

It’s easy enough to jazz it up with rosemary, bacon, or scallions, and a fried egg on top never disappoints.

The Perfect No Hassle Roast Chicken

Over the years I have read many recipes for roast chicken touting the crispiest skin and the juiciest meat but none has been as easy and full proof as this simple preparation. However, there are a couple of things you can’t overlook, first, remove your chicken from the fridge at least an hour before cooking, and second, dry thoroughly after rinsing.

After that preheat your oven to 450, season the bird inside and out with salt and pepper, herbs, or one of the great rubs down at the Bridge Street Butchery, then stick it in the oven in a roasting pan for 45 minutes. Oh yea, one more thing, crank up your exhaust fan. While you will end up with an amazing chicken the higher heat will generate a bit more smoke than you’re probably used to.

Shaved Asparagus with a Lemon Shallot Vinaigrette

I think the most difficult part of putting out a holiday meal is the timing; everything has to be hot but not overcooked. So spare yourself the shame of mushy asparagus this holiday weekend and give this shaved salad a try.

Start a day ahead of time with the vinaigrette by mixing together some extra virgin olive oil, fresh lemon juice, champagne vinegar, minced shallot, and salt and pepper. For the asparagus use your vegetable peeler to shave each spear individually into long thin shavings then set aside in a bowl. This part doesn't go very quickly, a glass of wine helps.

Before serving toss the shavings together with the vinaigrette then salt and pepper to taste. And depending on what else you’re having some toasted pine nuts or shaved Parmesan are nice additions.

Cod and Caramelized Onion Quesadillas

When I told the family we were having fish quesadillas for dinner I didn’t exactly get an enthusiastic reaction, but once they bit into them I didn’t hear any complaints. Like any Mexican dish they take a bit of prep but they’re well worth the effort.

Start by caramelizing a sliced red onion in a large pan with butter, olive oil and a half teaspoon each of kosher salt and sugar. In another pan heat up some vegetable oil then dredge your salt and peppered cod pieces in breadcrumbs. When the oil is hot pan fry the cod until golden brown on both sides then set them aside while you clean, dry, and reheat the pan.

When you’re ready to go place a large flour tortilla in the clean hot pan and spread some grated cheese over half of it along with the caramelized onions, cod, and some chopped cilantro. Fold the tortilla in half, brown a few minutes on each side, then slice and serve with some fresh avocado and your favorite salsa.

Fennel Tomato Risotto

This is a great risotto to make when you’re in the mood for red sauce but pasta just isn’t doing it for you. I find it easiest to start by making four cups of chicken stock from concentrate and leaving it in a pot on the stove over very low heat. 

Thinly slice a large fennel bulb and shallot and sauté with a generous amount of butter and extra virgin olive oil in a large pan. When they start to brown stir in two minced garlic cloves and a cup of risotto making sure to coat evenly before adding a half a cup of dry white wine.  Simmer until the wine is nearly absorbed then add a cup of your favorite marinara and stir well. 

For the next thirty minutes or so add a half a cup of chicken stock at a time stirring a bit each time until the liquid is absorbed then repeat until the rice is al dente…you may not have to use all of the stock. While still on the stove add at least a half cup of grated parmesan, a little chopped parsley, and salt and pepper to taste, let sit for a couple of minutes then serve.

No Fuss Chicken Marsala

No pounding for this adaption, and if you don’t have any Marsala you could use white wine and lemon juice instead. Heat some butter or olive oil in a large pan and sauté a dozen sliced mushrooms and a shallot until they begin to brown. Stir in a minced garlic clove and a little chopped parsley before transferring to a bowl and set aside.

Add some more oil to your pan and while that’s heating dredge one inch pieces of chicken breast in flour. Brown your chicken for a couple of minutes on each side then put them in the bowl with the mushrooms.

Next add a half cup of Marsala, or, white wine and lemon to the pan as well as a cup of chicken stock. Bring to a low boil making sure to scrape off all the good bits from the bottom and sides. Once it is reduced by half pour in the mushrooms, chicken, and any juices from the bowl before turning down the heat and simmering until the chicken is cooked through. Season with salt and pepper, add a spot of heavy cream if you’re feeling it, and serve.

Pea and Mint Pesto

With spring less than a month away I decided to get an early start with this pea and mint pesto courtesy of the frozen food aisle. After defrosting your peas combine in a food processor with a peeled clove of garlic, half a cup of grated parmesan, half a dozen sprigs of fresh mint, and a teaspoon of kosher salt.

With the machine running slowly add about a third of a cup of extra virgin olive oil until smooth. Salt and pepper to taste then toss with pasta, serve on a crostini, or as a dip with toasted pita chips. It tastes better if you close your eyes, clap your heels together three times and repeat to yourself, there’s no place like spring; there’s no place like spring; there’s no place like spring.

Blueberry Ginger Sauce

This is a sauce I used to make cooking for a high-end catering company in Boston, it just goes to show how amazing easy can be. And the complimentary sweet and salty flavors are perfect on lamb, chicken, pork, or turkey.

It’s all about the blueberry jam, the better the jam the better the sauce. In a small sauce pot simmer two parts jam to one part soy sauce along with some fresh minced ginger. Reduce slowly for about a half an hour or until it’s a syrupy consistency then serve. Substituting garlic for ginger works just as well.

Baked Feta Tomatoes and Olives

Once in a while you stumble upon something that’s so easy and delicious it instantaneously becomes part of the rotation; this baked feta is one of those. I discovered it on Smitten Kitchen and it would be a great starter to any meal…romantic or otherwise.

Preheat your oven to 400. In a large bowl combine a heaping handful of halved grape tomatoes, some chopped Kalamata olives, a minced shallot, a minced garlic clove, a little chopped parsley, a few splashes of extra virgin olive oil as well as some kosher salt and black pepper.

Place a whole block of feta, preferably Maplebrook, in the center of an oven proof dish then top with your tomato mixture and bake for 20 minutes. The feta should be soft enough to easily schmear on crackers or a sliced baguette.

Garlic Chicken and Polenta Soup

This is one of the most comforting soups I've made in a long time and perfect for these sub-zero nights. Begin by making a half cup of polenta as directed on the package making sure not to omit the butter and Parmesan. In the meantime brown four skinless boneless chicken thighs in your soup pot for about five minutes per side then set aside until they’re cool enough to cut into half inch pieces.

To the same pot add a little bit of olive oil and sauté some sliced mushrooms for ten minutes before setting aside. Next into the pot, lightly brown at least twenty peeled garlic cloves before stirring in six to eight cups of chicken stock, preferably Better Than Bouillon. Simmer for fifteen minutes or until the cloves are soft and mash with a potato masher as best you can before returning the chicken, mushrooms, polenta as well as a few chopped scallions to the pot. Stir thoroughly to break up the polenta then salt and pepper to taste.