Rao's Famous Lemon Chicken

Rao's, as some may know, is a small but very famous restaurant in NYC. They don't take reservations and "regulars" are given total priority with others waiting for sometimes years to get a table.

I never did.

But I bought their cookbook some years ago, and made their amazing Lemon Chicken.

You need to make this recipe.

You will love it.

INGREDIENTS:

• 1 regular young chicken whole
• 2 c fresh lemon juice
• 1 c olive oil
• 1 tbsp red wine vinegar
• 1 1/2 tsp minced garlic
• 2 tbsp fresh oregano
• salt and pepper
• 1/4 c chopped parsley

INSTRUCTIONS:

1. Slice the chicken in half by taking out the backbone and dividing the breast. Lay on a sided cooking tray (not a sideless cookie sheet) after drying with paper towels. Place uncovered in the fridge for 4-8 hours (this is my doing, since I like the crispy skin and drying the skin enhances that)
2. Meanwhile, squeeze the lemon juice (I needed 12 lemons). Add everything but the parsley and set aside.
3. When ready to cook the chicken: preheat the broiler for 15 minutes. Then place the chicken uncovered under the broiler and broil for about 30 minutes or until well browned (charred bits are perfect), and the juices are clear. 
4. Remove the chicken from the broiler and remove to a butcher block and cut into individual pieces, cutting each 1/2 breast into three pieces. Return to the cooking tray, pour all the lemon "sauce" over the meat and return to the broiler for about 5 minutes, just until the lemon sauce starts to get bubbly.
5. Remove to a serving platter with a bowl of the "sauce" on the side to drizzle across the meat. Sprinkle with parsley.

SERVES: 4

NOTES: A cup of the lemon sauce would probably suffice, so don't worry overmuch if you don't get to a full cup. Adjust the oil and seasonings accordingly if using less. Also we had most of the sauce left, so I dumped it in a freezer container. Since the meat was already cooked, I figure it's not contaminated, and even so, it can be easily brought to a soft boil before using again. It will certainly speed up the second time you make it, and you will make it again. 

SOURCE: Adapted slightly from Rao's Cookbook.

Panzanella Salad

This is a salad I've avoided forever. Silly girl. I just thought that the idea of wet bread sounded rather awful and couldn't imagine liking it.

But age or experience or just faulty thinking changed my mind. I decided to give it a try. I warned my husband that we were having "just salad" for dinner, and this salad had no lettuce in it.

He was both puzzled and wary.

We took a bite.

We fell in love. Not with each other, for that had already happened, but oh gosh this salad was spectacular. I cannot wait to eat it again. Do you hear that TOMORROW?

INGREDIENTS:

• 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
• 6 tablespoons extra-virgin olive oil, more to taste
• ¾ teaspoon kosher sea salt, more to taste
• 2 pounds very ripe tomatoes, preferably a mix of varieties and colors
• 6 ounces fresh mozzarella, torn or cut into bite-size pieces
• ½ cup thinly sliced red onion, about half a small onion
• 2 garlic cloves, grated to a paste
• 2 tablespoons red wine vinegar, more to taste
• 1 tablespoon chopped fresh oregano or thyme (or a combination)
•  Large pinch red pepper flakes(optional)
• ½ teaspoon Dijon mustard
•  Black pepper, to taste
• ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
• ½ cup torn basil leaves
• ¼ cup flat-leaf parsley leaves, roughly chopped
• 1 tablespoon capers, drained
• INSTRUCTIONS:
• 1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  2. Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  3. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  4. Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

SERVES: 4

NOTES: You can add some variation, but not too much. Add some Italian olives, or hot peppers as a bit of spice.

SOURCE: NYTimes

Tomatoes with Capers, Olives, and Roasted Veggies

I love Italian pasta dishes. I love to make Italian sauce. I have no idea why, but I love working with garlic and olives and olive oil, tomatoes and well, I could go on, but the recipe is what you seek.

This is versatile, something I dote on in recipes. Swap out most any of the veggies for any other you wish. I like to roast them since I think it brightens their flavor.

This doesn't take as long as you might think and most of it can be made earlier in the day.


INGREDIENTS:

• 3 cloves garlic, microplaned.
• EVOO- 3 tbsp or so
• 2 tsp capers, rinsed and chopped
• 1/2 c olives, chopped
• about 1 cup of diced tomatoes (canned or fresh-keeping as much of the juice if fresh as possible)
• 1 tsp hot pepper flakes
• salt and pepper to taste
• About 2 c of a variety of roasted veggies such as green beans, eggplant, zucchini, onion, asparagus, etc. ( Cut up the veggies, place in a plastic bag, add EVOO - a few dashes - shake and spread on a parchment cookie sheet. Roast at 425 until soft and charred)
• 1/2 lb of some meat, such as Italian sausage, diced chicken (roasted), kielbasa, ham, etc. diced.
• 2/3 lb of pasta of choice, done al dente
• 1/2 c breadcrumbs, freshly made
• fresh Parmesan cheese

INSTRUCTIONS:

1. Place a tbsp or so of the EVOO in a saute pan and put the garlic in, sauteing until garlic is fragrant. Do not burn. 
2. To it add the tomatoes, capers and olives, salt and pepper and hot pepper flakes. Turn on very low and saute until most of the liquid has been evaporated. At this point you can cover, turn off the heat and leave until ready to eat. The rest is just warm up.
3. In salted water, bring the pasta to a boil and cook until al dente. 
4. Add the roasted veggies and meat to the sauce, and combine.
5. Add the pasta to the sauce and mix well, heating through, using a bit of the pasta water if necessary to loosen the sauce. 
6. Sprinkle with the breadcrumbs.
7. Serve the Parmesan at the table.

SERVES: 3

NOTES: Do without meat if you prefer. And you can also leave out all the roasted veggies and just serve very plain. This works best with really good fresh tomatoes. I would still consider adding onions to this, since I find it hard to make tomato sauce without onion. You might use a shallot instead. 

SOURCE: Sherry Peyton

Eggplant Parmigiano

Eggplant Parmigiano a delightful dish, guaranteed to please even those who are not great fans of eggplant.

Properly made, you might not even know it doesn't have meat!

INGREDIENTS:

• 1 large eggplant
• 2 eggs
• 1/2 c flour
• 1 1/2 c breadcrumbs of choice
• olive oil
• salt and pepper
• About 3 c marinara sauce 
• Mozzarella cheese, shredded (4-6 oz)

INSTRUCTIONS:

1. Slice the eggplant in rounds about 1/2 inch thick.
2. Set up three dishes, one with flour seasoned with salt and pepper, one with whisked egg, and the third with the breadcrumbs (seasoned or not as you desire. Panko is fine, or homemade)
3. Dredge a slice in the flour, then the egg wash and then press into the breadcrumbs on both sides. Drizzle with olive oil.
4. Place on a wire rack over a cookie pan, lined with foil or parchment.
5. Place all slices in a 375 oven and cook for about 30-40 minutes, until breadcrumbs are toasted and crunchy and eggplant has sagged a bit indicating that it is cooked through. Remove and cool.
6. Construct the casserole: Place a thin layer of sauce in the bottom of the casserole, then layer slices of eggplant, more sauce and another layer of eggplant and so on. You should have a stack of eggplant 3 deep. Cover generously with mozzarella cheese. 
7. Place in a 375 oven for about 30 minutes or so until heated through and cheese is nicely melted. Serve immediately. 

SERVES: 4

NOTES: You can use commercial sauce if you wish. You could also use fresh mozzarella or the part-skim variety. If using fresh, just slice into thinnish rounds and scatter across the top, 

SOURCE: Sherry Peyton 

Caprese Pasta Casserole

Casseroles are some of my most favorite dishes because they can often be made ahead and then just popped into the oven for the final cooking.

This is one of those and can be varied quite a bit. As you know, a caprese salad consists of tomatoes, fresh mozzarella, and basil primarily.

This one encompasses all that and adds a bit more which can be easily varied to meet your tastes and time constraints.

With a salad and crusty bread, it makes an inviting meal for both family and friends.

Enjoy!

INGREDIENTS:

• 8-10 oz of your favorite pasta (linguine is a good choice but you can do other tubular kinds or shapes.
• 2 c of cooked chicken, shredded 
• 1 1/2 c your favorite sauce. 
• 1/2 c pesto sauce
• 15 or so cherry tomatoes, halved
• 1 lb of fresh mozzarella
• 1/2 c freshly grated Parmesan or Asagio cheese
• 1/2 c fresh chiffonade of basil

INSTRUCTIONS:

1. Cook the pasta as usual, draining and setting aside (this can be done in the morning and held until assembly later. 
2. Make your sauce if necessary and pesto. These as well can be kept until ready to assemble. Note that the pesto can be frozen, so don't be afraid to make more than you need. 
3. When ready, in a large bowl, add the chicken, cooked pasta and enough of the sauce to mix well and so that all is nicely coated. It should be quite wet but not swimming in the sauce. 
4. Dab spoonfuls of the pesto over the top, and then lightly smooth across the sauce, don't worry if it mixes in a bit here and there. 
5. Scatter the halved tomatoes across the top. 
6. Either slice, or use pieces of mozzarella evenly across the top as well. I used nine cubes of fresh mozzarella on mine. 
7. Scatter the cheese over this and then the chiffonade of basil. 
8. Can be held for a couple of hours like this until ready to bake. 
9. Bake in a 350 oven for about 40 minutes, or until mozzarella is nicely melted out, and casserole is bubbly. 

SERVES: 6

NOTES: You can make this without any meat or substitute any you wish, including ground beef or pork, shredded pork, bacon, etc. You can use any cheese you prefer, though I would use mozzarella as the base, but you might add some Romano instead of the Parmesan. 

SOURCE: Adapted from Yummly

Pasta With Sausage, Leeks and Fontina

We tried this one last night and it was a clear winner.  

It's quick to put together.

INGREDIENTS:

6 quarts water

2 1/2 teaspoons salt, divided

1 pound uncooked whole wheat penne or rigatoni

1 tablespoon olive oil

1 (4-ounce) link sweet Italian sausage

2 cups chopped leek

4 cups shredded Savoy cabbage (about 9 1/2 ounces)

1 cup fat-free, less-sodium chicken broth

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) shredded fontina cheese

INSTRUCTIONS:

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.

While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

SERVES: 4

NOTES: You can vary the cheese, and vary the type of sausage as you desire

SOURCE: My Recipes

Cheesy Spaghetti Casserole

Comfort food? Yes indeed it is. And it works so well as a nice weekday meal.

You can shorten your time on this one by using some commercial spaghetti sauce of your choosing or spend a bit more time, and make your own sauce to add to this.

In either case, it will be a favorite of kids and others who like spaghetti in all it's permutations.

So give it a go.



INGREDIENTS:

• 1 pound ground chuck
• 1 medium onion, diced
• 2-3 cloves of garlic 
• 2 1/2 C of spaghetti sauce
• 1 tablespoon garlic powder
• 12oz spaghetti noodles, cooked al dente
• 8oz cream cheese
• 2 tablespoons butter
• ¼ cup all purpose flour
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

INSTRUCTIONS:

1. Preheat your oven to 350 degrees.
2. In a large skillet, brown the ground chuck with the diced onion & garlic. Drain off any grease that forms. Mix in the spaghetti sauce,  & garlic powder. Cook on low for 10 minutes.
3. Cook the spaghetti noodles until al dente. Drain off the water, & then stir in 8oz of softened cream cheese. Stir the noodles into the sauce - the heat will melt any un-mixed cream cheese.
1. Meanwhile, make the Mozzarella cheese sauce. In a saucepan, melt 2 tablespoons of butter. Whisk in ¼ cup of all purpose flour. Cook on medium heat for about 60-90 seconds, stirring occasionally. Whisk in 2 cups of milk. Cook, whisking often, on medium heat until it’s thickened enough to lightly coat your whisk – about the thickness of heavy whipping cream. Add in 8oz of shredded Mozzarella cheese. Whisk until the cheese is completely melted & thoroughly combined.
4. Spray a 9x13 casserole dish with nonstick cooking spray. Spread half of the spaghetti mixture into the bottom of the dish. Top with half of the cheese sauce & half of the shredded Parmesan cheese. Top the cheese with the other half of the spaghetti - and then finish up with the rest of the cheese sauce & Parmesan cheese.
5. Bake at 350 for 30 minutes. Cool for 5 minutes before serving.

SERVES: 6

NOTES: You could jazz this up with some sauteed mushrooms or add some olives of your choice chopped. You can of course vary the cheese sauce to any type of cheese you prefer.

SOURCE: Mrs. Happy Homemaker

Rigatoni with White Bolognese Sauce

This is utterly divine. It is food for the gods. It is ambrosia for Italians. It's . . . well, I could go on, but you get the point.

This is simply delicious, and worth the small effort needed to bring it to fruition.

Do try.

Your tummy will thank you.





INSTRUCTIONS:

•  Extra virgin olive oil
• ½ sweet onion, peeled and finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
•  Sea salt
•  Freshly ground black pepper
• 1 pound mild Italian pork sausage meat, removed from casings
• 1 pound ground beef (not lean)
• 1 ½ cups dry Italian white wine
• 1 cube beef bouillon dissolved in 2 cups simmering water
• 1 ½ ounces dried porcini mushrooms re hydrated in 3 cups lukewarm water
• ⅓ cup heavy cream
• 1 pound rigatoni
• ¾ cup freshly grated Parmigiano-Reggiano cheese
• INSTRUCTIONS:
• 1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the re hydrated porcini into small pieces, reserving the liquid.
  3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

SERVES: 4

NOTES: If you don't have porcine mushrooms, substitute any other that you wish. Shiitake works fine, chanterelles would as well. 

SOURCE: NYTimes

Corny Carbonara With Crab

This is such an elegant dish. It's pretty darn rich too. It's perfect for company.

You can eliminate the bacon if you desire.

INGREDIENTS:

• 12 ounces spaghetti or linguine
• Kosher salt
• 4 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
• 4 ears of corn, kernels cut off (about 3 cups), cobs reserved
• 1/2 cup heavy cream
• 1/2 lb crab meat
• Freshly ground black pepper
• 1/2 cup grated Parmesan (about 2 ounces), plus more to serve
• 1/2 cup fresh basil leaves, coarsely chopped, divided

INSTRUCTIONS:

1. Fry up the bacon until crisp. Drain on paper toweling and set aside. 

2. Cut the kernels off the corn, reserving the cobs. 

3. Go over each cob, and scrape down, getting any additional "milk" from them. Place this with the cream, salt and pepper and 2 tbsp of reserved bacon fat into a blender. Add 1/2 of the corn kernels and whirr up until smooth.

4. Meanwhile, cook the pasta until al dente. 

5. Place the drained pasta in a large serving bowl, add the corn sauce, 1/2 of the Parmesan, the basil and the crab meat and remaining corn kernels. Toss until well mixed. Add the crumbed bacon on top. Dust with additional Parmesan. 

SERVES: 4

NOTES: Omit the bacon if you wish. 

SOURCE: Adapted from Epicurious