Chicken Thighs and Mushrooms Over Gemelli
- 3 T vegetable oil
- 2 lbs. chicken thighs, skin and fat removed
- Salt and fresh-ground pepper
- 1 medium onion, chopped
- 3 celery stalks, sliced
- 1/4 c. flour
- 1 c. white wine
- 4 c. chicken stock
- 1 c. heavy cream
- 2 large bay leaves
- 12 oz. mushrooms
- 1 lb. cooked gemelli
Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper. Add chicken and brown on both sides, remove, and set aside. Add onion and celery, and saute for five to seven minutes until softened. Stir in flour until evenly distributed, then add wine, chicken stock, cream, bay leaves, chicken, and mushrooms. Bring mixture to a simmer, reduce heat, cover pot, and simmer for two hours. Serve over cooked gemelli. Makes six to eight servings.
Salmon with Chickpea Dressing and Greens
- 1/4 c. black peppercorns
- 1/4 c. coriander seeds
- 1 lb. salmon fillet with skin
- Extra-virgin olive oil
- Kosher salt and fresh-ground pepper
- 1 can chickpeas
- 2 t. ground cumin
- 1 t. sweet paprika
- Juice of 1 lemon
- 1 bag baby spinach
- 1 bunch of fresh mint, chopped
- 1 bunch of fresh dill, chopped
Crush together peppercorns and coriander. Pour onto a plate, and roll salmon in spices until coated. Heat 2 T of oil in a skillet over medium heat until oil smokes. Sprinkle salmon with salt, and sear in pan for four to five minutes per side, until salmon flakes apart. Set aside on a plate. For vinaigrette, mix chickpeas (don't drain), 1/4 c. olive oil, cumin, paprika, lemon juice, salt, and pepper. Spoon half of the vinaigrette into a blender and puree, then stir puree into the rest of the vinaigrette to thicken. Toss spinach, mint, and dill in a bowl. Spoon chickpea vinaigrette into the center of a platter. Serve salmon on top with spinach alongside it. Makes four servings.
Pork Chops with Sage
- 2 lbs. peeled and diced potatoes
- 4 thick pork chops, on the bone
- 24 fresh sage leaves
- 1 garlic bulb
- 4 slices of prosciutto
- 2 oz. butter, diced
- 4 dried apricots
- Sea salt and fresh-ground pepper
- Extra-virgin olive oil
- 6 thick pancetta or smoked bacon strips
Preheat oven to 425 degrees. Boil potatoes for three to four minutes and drain. Lay chops flat, and insert a small paring knife along each chop to make a pocket. Puree eight sage leaves, a peeled garlic clove, prosciutto, butter, apricots, salt, and pepper. Push mixture into each chop. Cover one side of eight sage leaves with oil, then press into flour. Flour-side down, place two leaves on each chop. Put the pancetta or bacon into a tray with potatoes, remaining sage, and unpeeled cloves. Drizzle with oil and put tray into oven. After 10 minutes, heat olive oil in a frying pan over high, and fry chops until golden on both sides. Remove potatoes from oven. Place chops on top, and cook for 10 to 15 more minutes. Remove and serve. Makes four servings.
Chicken recipe excerpted from Dave's Dinners, by Dave Lieberman © 2006. Photographs © 2006, George Whiteside. Published by Hyperion.
Salmon recipe excerpted from Tyler's Ultimate, by Tyler Florence. Photographs © 2006, Petrina Tinslay. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group.
Pork chop recipe from Jamie's Italy, by Jamie Oliver © 2006. Photographs © David Loftus. Published by Hyperion.