Tuesday, November 14, 2006

Coriander-Cinnamon Turkey Cutlets


1/2 teaspoon salt
1 tbsp extra-virgin olive oil
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
4 (1/4-inch-thick) turkey breast cutlets (about 1 1/4 lb)


Prepare grill for cooking with hot charcoal (high heat for gas).

Whisk together coriander, cinnamon, oil, and salt in a shallow bowl.

Turn cutlets to coat in spice mixture.

Grill turkey, turning once, until just cooked through, about 3 minutes total.

Transfer to a platter.

Cooks' Note: If you aren't able to grill outdoors, turkey can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until just cooked through, about 6 minutes total.

Makes 4 servings.

Saturday, November 11, 2006

Chicken cacciatore


8 chicken breast filets
1 3/4 teaspoons table salt
3/4 teaspoon black pepper
1 teaspoon of oregano
a few sprigs of fresh parsley
basil to taste
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
6 garlic cloves, chopped
3/4 cup dry red wine
1 (28-oz) can whole tomatoes in juice
1 cup of portobello mushrooms, chopped
1/2 cup of olives
1/2 cup chicken stock or reduced-sodium chicken broth

Accompaniment: cooked white rice, roasted mashed potatoes


Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

Sautee mushrooms and reduce heat to moderate and add onion, oregano, parsley, basil, bell pepper, and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice, olives and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.

Makes 6 servings.

Friday, November 10, 2006

Potato and Mushroom Gratin


1.5 cups of whole milk
1 cup of heavy cream
half a cup of low fat cream
3 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms (1.5 porcini/ 1.5 portobello)
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Gruyere


In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.

Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.

Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

Serves 8

Sauteed Spinach


2 tablespoons olive oil
2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry

3 cloves of thinly sliced garlic
1/4 of a small red onion chopped
1 tbsp. of balsamic vinegar


In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot and sautee garlic and onions. About 30 seconds later add spinach. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and add balsamic vinegar. Season to taste with salt and pepper.

Can be prepared in 45 minutes or less.

Serves 4.