Cappelini with Lobster, Lemon, & Chives

Angel hair pasta tossed with buttery lobster, fresh lemon, and chives

My husband and I had our second wedding anniversary on Monday. To celebrate, we went back to our wedding site, the Beverly Wilshire hotel, over the weekend and had a very memorable dinner at Wolfgang Puck's CUT Steakhouse. But because one celebration just wasn't enough, we also made a lobster dinner at home and popped some champagne the next night. This pasta, adapted slightly from Canal House Cooks Everyday, is elegant in its simplicity - just pasta and lobster with a buttery sauce to bring it all together. You can certainly steam and crack your own lobster, but buying lobster meat directly from the a seafood or nice grocery store will save you a ton of time, enough to make this a weeknight-friendly meal. It's a special meal that is worthy of a big celebration.


More Lobster Recipes:
- Lobster & Truffle Pasta
- Steamed Lobster
- Lobster Risotto


Cappelini with Lobster, Lemon, & Chives:
Ingredients
- 1 3/4 lb. lobster, cooked and meat removed from shells
- 1/3 lb. dried cappelini (angel hair) pasta
- 5 tbsp. butter
- 1 lemon, juiced
- small bunch of chives, minced
- pinch of red chile flakes
- kosher salt

Recipe

• Bring a large pot of water to a boil and season generously with salt. Taste it if necessary, it should taste salty.
• In a large skillet, melt 3 tbsp. butter with the red chile flakes over medium low heat.
• Add the lobster meat and about 2 tbsp. lemon juice to the skillet. Season with salt.
• Add the pasta to the boiling water and cook for 2 minutes.
• Drain the pasta, reserving 1/2 c. cooking liquid.
• Immediately transfer the pasta to the pan with the lobster and add in 2 more tbsp. butter.
• Toss the pasta to combine, adding pasta water as needed to moisten (I used almost all of it).
• Check for seasoning and add more salt or lemon if needed. Sprinkle in the chives and toss once more.
• Serve immediately and enjoy.

Serves two

Grilled Lamb Loin Chops with Mint Sauce

Savory grilled lamb with a bright and herbaceous sauce

We invited our friends over for an Easter lunch yesterday and it was a beautiful spring day for grilling in our backyard. To me, you must serve lamb on Easter, and these grilled chops were a nice update from the traditional roasted lamb with mint jelly. I used lamb loin chops instead of the lollipop-style rib chops because I think they have more meat and flavor. The grilled lamb gets a nice char from the hot grill and bone-in cut helps it stay juicy. The mint and parsley sauce is bright from the lemon and fresh herbs and helps to cut through all the richness of the meat. It's the perfect dish for entertaining this spring and pairs well with fresh vegetable sides.


More Lamb Recipes:
- Crispy Lentils & Lamb
- Spiced Herbed Lamb Chops
- Lamb Bolognese


Grilled Lamb Loin Chops with Mint-Parsley Sauce:
Ingredients
- 2 1/2 to 3 lbs. bone-in lamb loin chops
- 1 lemon, zested and 2 tbsp. juice reserved
- 3/4 c. tightly-packed mint leaves
- 1/2 c. tightly-packed parsley leaves
- 1/4 c. extra virgin olive oil, plus more for brushing
- 1 tsp. sugar
- 1 garlic clove
- kosher salt
- black pepper
- aluminum foil

Recipe

• An hour before cooking, remove the lamb chops from the fridge and allow to sit at room temperature. Brush both sides of the lamb with olive oil and season with salt and pepper.
• In a food processor, combine the mint, parsley, lemon zest, lemon juice, sugar, and garlic and blend until a paste forms.
• Add in the olive oil and blend until smooth. Set aside.*
• Preheat your grill to high.
• Cook the lamb for 8-10 minutes, turning every 2 minutes, for medium doneness.
• Let the lamb rest, loosely tented with foil, for 10 minutes. Drizzle with the mint sauce and serve the rest on the side.

Serves four-five

*Can be made a day ahead and stored, covered, in a cool, dry place.

Prosciutto-Wrapped Truffled Breadsticks

Thin breadsticks dipped in truffle butter and wrapped in prosciutto

Maybe because we are staying local for Christmas this year or because we got a taste of a white Christmas when we were in snowy Minnesota last week, but I'm really feeling the holiday spirit this year.  We got a big tree, decked out the rest of our house, and invited friends over for a party last weekend. We didn't have enough seating to do a sit-down dinner, so we transformed our dining table into a buffet and had a bunch of finger foods for people to graze on all night. These breadsticks from
The Mozza Cookbook were one of the most popular dishes and they are so easy to make. Store-bought grissini are broken in half, dipped in truffled-butter, and then wrapped in thinly-sliced prosciutto. They look beautiful stacked on a platter and are a fun alternative to a charcuterie plate.


Related Recipes:
- Parmesan-Stuffed Bacon-Wrapped Dates
- Prosciutto & Melon Kabobs
- Parmesan & Black Pepper Crackers


Prosciutto-Wrapped Truffled Breadsticks:
Ingredients
- 20 grissini or thin breadsticks, snapped in half
- 6 tbsp. soft butter
- 1/2 tsp. truffle salt
- 20 paper-thin slices of prosciutto, ripped in half

Recipe

• In a small bowl, mix the butter and truffle salt together.
• Roll/dip the snapped end of a breadstick in the butter and then loosely wrap in prosciutto.
• Repeat with remaining breadsticks.

Makes forty breadsticks

Slow-Roasted Short Ribs with Horseradish Gremolata

Tender beef short ribs topped with a bright and zippy horseradish gremolata

We had a lazy Saturday, which was perfect excuse to slow-roast these beef short ribs. This recipe was featured in Bon Appetit last year and comes from the chef at one of my favorite local restaurants, Gjelina. Instead of braising the ribs in stock or wine and aromatics, the ribs roast in the oven in just a small amount of water and a good seasoning of salt and pepper. The short ribs cook at a low temperature until  tender, then finish in a hot oven to brown and caramelize. The result is a rib full of concentrated beefy flavor with the texture of a tender steak. They're paired with a zippy gremolata, a condiment made with toasted breadcrumbs, horseradish, lemon, and parsley. It's a beautiful restaurant-worthy dish that looks super impressive but requires minimal effort.

Tip: Shred leftover short ribs and toss into pasta sauce, tacos, or sandwiches for the best leftovers ever.


Related Recipes:
- Wine-Braised Beef Short Ribs
- Grilled Korean-Style Short Ribs
- Short Rib & Spinach Lasagna


Slow-Roasted Short Ribs with Horseradish Gremolata:

• Preheat the oven to 325F.
• Season 3-3 1/2 lb. bone-in beef short ribs with kosher salt and pepper and place in a roasting pan.
• Add 3/4 c. water to the pan, cover it with foil, and bake for 2 1/2 hours, or until tender.
• Increase the oven temperature to 400F and remove the foil from the pan.
• Cook for another 30 minutes.
• While the short ribs cook, add 1/4 c. panko breadcrumbs to a sheet pan and toast in the oven for 4-5 minutes,
• Let the breadcrumbs cool slightly, then combine with 2 tbsp. lemon zest, 1/2 c. minced parsley, 2 tbsp. minced garlic, 2 tbsp. prepared horseradish, 1 tbsp. lemon juice, and 2 tbsp. olive oil.
• Let the short ribs cool for a minute, then divide onto plates and spoon the gremolata on top.

Serves four-six

Duck Breasts with Fig Sauce

Restaurant-worthy duck breasts with crispy skin and a quick fig and wine pan sauce

I'm traveling for business all week, so my husband and I decided to have a romantic dinner to spend time together before I left. Instead of going out, we opted to cook duck breasts at home and used some ripe figs we picked up at the farmers market to make a quick pan sauce. Duck is one of my favorite things to eat for a special occasion and it's so quick and easy to prepare at home. The whole dish can be made in a single skillet and requires only about thirty minutes from start to finish, which is great for date night because you don't have to spend too much time worrying about the cooking and can focus on each other instead. The end result is a restaurant-worthy plate of crispy roasted duck breasts with a sweet and tangy sauce made from figs, wine, and balsamic vinegar. It's a real showstopper and so much better than going out to an expensive restaurant.


More Duck Recipes:
- Duck with Cherry-Port Sauce
- Whole Roasted Crispy Duck
- Fig, Duck Confit, & Mixed Greens Salad

Pan-Roasted Duck Breasts with Fig & Wine Sauce:

• Score the fat on 2 duck breasts and season with salt and pepper.
• Place a heavy skillet over medium heat and add in the duck breasts skin-side down.
• Cook the duck for 10 minutes, or until most of the fat renders and gets golden brown and crispy.
• Flip the duck and continue cooking for 3-5 minutes, or until lightly pink in the center.
• Transfer the duck to a plate and pour all but 1 tbsp. duck fat out of the pan.*
• Increase the heat to high and add in 1 pint of halved black figs, cut-side down.
• Cook for 3 minutes, then flip the figs and add in 1/2 c. red wine, 1 tsp. honey, 1 tsp. fresh thyme leaves, and a pinch of salt and pepper.
• Cook for 2-3 minutes, or until the wine has reduced by half, then stir in 1 tbsp. balsamic vinegar.
• Turn off the heat and stir in 1 tbsp. cold butter until it melts.
• Slice the duck breasts and spoon the sauce on top.

Serves two generously

*Save the duck fat and use as you would butter or olive oil. It will keep in the fridge for a month and the freezer for longer.

Three Easy Chicken Recipes

Quick and healthy chicken recipes are the perfect dinner solution for busy weeknights

Chicken breasts and thighs are ideal for weeknight meals because they are inexpensive, readily available, and cook quickly. We usually make chicken for dinner at our house at least once a week, so it's easy to get in a rut with the eating the same dish time after time. One way I switch things up is by using different cuts of chicken - sometimes we have boneless skinless breasts, sometimes we use chicken thighs, and sometimes we keep the bone in. It's an easy way to add variety to your meals and also helps to take advantage of whatever sales your butcher has on chicken at that time. And since chicken isn't the most flavorful meat on its own, I usually try to pair it with a quick sauce or topping to add more flavor. These chicken recipes are some of my favorite weeknight meals from my recipe archive and require no planning ahead. Just pick up the ingredients on your way home from work and you can have a healthy, delicious dinner on the table in well under an hour. Winner winner, chicken dinner.


Tip: Cook double the amount of chicken and repurpose the leftovers into enchiladas or fried rice the next night.


Favorite Quick & Easy Chicken Recipes:

• Oven-Roasted Chicken Breasts with Cilantro Chimichurri - Simple roasted chicken is paired with a fresh and flavorful herb sauce
• Mustard Milanese Chicken - Boneless skinless chicken breasts are coated in tangy mustard breadcrumbs and sauteed until golden and crispy
• Roasted Chicken & Grapes - Toss chicken thighs and red grapes in a pan, place it in the oven, wait 30 minutes, and dinner is ready.

*See the full list of Kitchen Sink Diaries chicken recipes here.

Slow-Roasted Crispy Duck

I love following tradition and strongly believe that there needs to be a turkey on the Thanksgiving table, but every other day of the year I'll choose a different kind of poultry: duck. In my opinion, it's the most delicious bird out there and because it's inherently flavorful you don't have to do anything to make it taste delicious. This slow-roasted duck requires just three ingredients and five hours to create the ultimate holiday roast. The skin crisps to a paper-thin crackling, the meat gets fall-apart tender, and you'll be left with nearly a cup of duck fat to use for future cooking. It's a stunning dish to serve for guests, and at $25 for a whole duck, it's very economical.


More Duck Recipes:
- Duck Breasts with Cherry Port Sauce
- Easy Duck Confit
- Orange Maple Duck Breasts


Slow-Roasted Whole Duck:

• Remove neck and giblets from a 5-6 lb. whole duck, then wash and pat dry with paper towels.
• Use a sharp pairing knife to create dozens of small slits all over the skin and fat of the duck, making sure not to pierce through to the meat. Season generously with salt and pepper.
• Place the duck, breast side up, in a roasting rack over a roasting pan and place in a 300F oven.
• Roast the duck for an hour, then pour off and reserve* any fat at the bottom of the pan.
• Pierce the skin again, this time using the prongs of a fork, and flip the duck breast side down.
• Roast for another two and a half hours, making sure to drain, pierce, and flip every hour.
• After four and a half hours, increase the heat to 350F and roast for another 30 minutes.
• Remove the duck from the oven and let rest, uncovered, for 10-15 minutes.
• Carve and serve.

Serves six

*You'll be left with a cup or more of duck fat by the end of it. Save it in the fridge for up to a week or the freezer for several months. Use duck fat in place of butter or oil in any recipe - it's especially good for roasting potatoes!



Got Leftovers?
Try this Duck Hash or make a Duck Fat Potato Galette with leftover duck fat.

Orange-Maple Duck Breasts

Duck is one of my secrets for looking like a gourmet chef without much effort or time. I find that it’s actually easier to cook than chicken because it doesn’t need to be cooked well done and is easy to keep moist thanks to its generous layer of fat. The key is to deeply score the skin and fat and cook it skin-side down in the pan for the majority of the time so that most of the fat renders out and bastes the meat while crisping the skin. This recipe calls for a simple orange-maple glaze on top that adds a sweet-spicy-sticky lacquer over the duck. It’s an impressive, decadent dish that’s totally doable for a special weeknight meal or for entertaining a crowd.

Orange-Maple Duck Breasts:

• Use a sharp knife to score the skin of 1 lb. of duck breasts* in a criss-cross pattern. Season generously with salt and pepper.
• Heat a large heavy skillet over medium-high heat until very hot.
• Add the duck, skin-side down, to the skillet and cook for 7-10 minutes, or until most of the fat has rendered and the skin is darkly golden brown.
• Meanwhile, whisk together the zest of 1 orange, 3 tbsp. maple syrup, 1 tsp. fresh thyme leaves, and 1 large pinch of red chili flakes.
• Flip the duck to skin-side up and brush generously with the orange-maple glaze.
• Cook for another 3-5 minutes, or until duck is light pink in the center.
• Remove duck from the pan and rest for 5-10 minutes, then slice and serve.

Serves two-three

*Generally, this is about 2 large duck breasts.

Truffle Mashed Potatoes

I'm a strong believer in extending holidays and special events for as long as possible. When it comes to birthdays, there's never just one celebration, but at close to a week's worth of special meals, gifts, etc. My fiance's birthday was last Thursday, and we agreed to keep the evening pretty low-key with a special dinner at home and a nice bottle of wine (little did he know that we'd be doing a bigger celebration that weekend with a surprise trip to Terranea). He requested a steak (typical) and mashed potatoes, which I jazzed up with some truffle butter. The potatoes soak up the truffle flavor like a sponge and are are mashed until super rich and creamy. It's definitely a decadent side dish, but that's what birthdays are all about.

Truffle Mashed Potatoes:

• Peel and dice 3/4 lb. Yukon Gold potatoes and place in a pot of cold water.
• Bring to a boil and cook for 20-30 minutes,* or until very tender.
• Drain the water from the pot and place the potatoes back over very low heat.
• Use a potato masher or ricer to mash the potatoes as smooth as possible.
• Add in 1/3 c. half and half, 3 tbsp. truffle butter,** and a large pinch of salt.
• Continue mashing until potatoes are very creamy, adding a little more half and half as necessary.
• Check for seasoning and divide onto plates to serve.***

Serves two-four (side dish)

*Cooking time will vary depending on size of potatoes. A fork should easily be able to glide through the potatoes when they're tender.

**Available at some grocery stores and specialty food shops. I used black truffle butter, but white is just as delicious.

***Potatoes can be covered with a lid and kept warm for a few hours. Turn over low heat and add a little more liquid if necessary when reheating.

Lobster & Truffle Pasta

Maybe it’s the upcoming wedding, but Valentine’s Day just didn’t seem like as big of a deal this year. After all, we have so much to look forward to as a couple in the next few months. We decided to keep it low key with a special meal at home, a bottle of our favorite champagne, and a few shows we had recorded on TV. I originally planned to make scallops but they were all out of them at my fish shop so I grabbed the last two lobster tails in the case (much to the disappointment of those waiting in line behind me). The sweet lobster meat paired really nicely with a simple truffle pasta – yes, a pasta that’s actually made with truffles – and a light cream sauce. It turned out to be a pretty exquisite and decadent meal, not bad for an impromptu dinner in front of the couch.

More Lobster Recipes:
- Whole Steamed Lobsters
- Lobster Risotto
- Lobster, Corn, & Bacon Chowder
- Lobster Tails with Garlic Panko Crust

Lobster & Truffle Pasta:

• Bring a large pot of water to a boil and season generously with salt.
• Add in 1/2 lb. truffle pasta and cook until al dente.
• Meanwhile, melt 3 tbsp. butter* and 1/4 c. heavy cream in a pan and bring to a simmer.
• Season with salt, pepper, and a small pinch of cayenne, and add in 1/2 lb. chopped, cooked lobster.**
• Drain the pasta, leaving some water stuck to the noodles, and add into the cream mixture.
• Toss the pasta until most of the sauce is absorbed, 1-2 minutes.
• Divide onto plates and serve.

Serves two

*For an even more truffle-y flavor, you can use truffle butter or a combination of the two.

**I placed 2 small lobster tails in a steamer and cooked for 5-8 minutes, or until bright red and slightly curled.

Beef Tenderloin & Creamy Horseradish Sauce

Christmas is less than two weeks away, and I'm really starting to get into the spirit. I've already finished most of my gift shopping but there’s still a ton of things I want to do: make a gingerbread house, drive around our neighborhood looking at Christmas lights, and enjoy some festive meals. This is really the best time of year to break bread with friends and family, and such celebration should come with outstanding food. This beef tenderloin is a special-occasion cut of meat (after all, it’s basically a huge filet mignon) that’s still super low maintenance to prepare. The horseradish cream sauce adds more elegance (especially served in a silver bowl) and gives the meal a great steakhouse quality. It’s fancy enough to be the star of your Christmas dinner but easy enough to prepare on your busiest weeknight.

Beef Tenderloin & Creamy Horseradish Sauce:
For Sauce

• Whisk 1/4 c. creme fraiche in a small bowl until thickened, about 3 minutes.
• Stir in 1 tbsp. prepared horseradish* and 1 tsp. coarsely ground black pepper.**

For Beef

• Let a 1 1/2 lb. beef tenderloin sit at room temperature for an hour and generously season with salt and pepper.
• Meanwhile, melt 1 tbsp. canola oil and 2 tbsp. butter in a large heavy skillet until very hot.
• Sear beef on all four sides until deeply brown, about 2-3 minutes a side, then transfer to a baking sheet and place in a 400F oven.
• Cook the meat for 15-20 minutes, or until cooked to your liking.
• Let the meat rest for 15 minutes, then slice and serve with horseradish sauce.

Serves four - six

*Or more, depending on how spicy you like it.

**Sauce can be made a day ahead and kept covered in the fridge.

Humboldt Fog Cheese Soufflés

I finally took the plunge and acquired Cooking Channel on our TV (or rather I begged my boyfriend to do this for me since calling Time Warner Cable is one of the worst things ever) and now I have an entirely new source of food inspiration. Their website is pretty great too, which is where I found this recipe for cheese and herb soufflés. Now, I’m no stranger to soufflés (see here), but what struck me is just how easy and weeknight-friendly they can be. I used one of my favorite cheeses of all time, Humboldt Fog, which is a goat cheese, but really any type of cheese or herbs can be substituted as long as the proportions stay the same. It’s a great way to use up leftovers and the presentation is marvelously chic, so this is a great dish to whip up for a dinner party or formal luncheon. I like to serve it with a simple green salad with a strong vinaigrette to cut through the richness of the cheese.

Humboldt Fog Cheese Soufflés:

• Butter the inside of 4 ramekins* and then dust each with finely grated Parmesan cheese, tapping out any excess. Place in the fridge.
• Meanwhile, bring 1 c. milk to a simmer in a small saucepan until very hot, but not boiling.
• Melt 1 1/2 tbsp. butter in a medium saucepan over medium-low heat.
• Whisk in 1 1/2 tbsp. flour for a minute, or until the flour has completely dissolved into the butter.
• Whisk in the milk, stirring constantly, for 4-5 minutes, or until very thick.
• Turn off the heat and slowly whisk in 3 egg yolks (keep the whites in a separate mixing bowl), then stir in 3-4 oz. crumbled cheese,** and 1 1/2 tbsp. minced chives. Season with salt and pepper.
• Meanwhile, beat 4 egg whites (left from the yolks plus one extra) and a pinch of salt over high speed until they form very stiff peaks.
• Combine 1 spoonful of whites into the cheese mixture, then fold half of the cheese mixture into the whites.
• Fold in the remaining half and divide into the prepared ramekins.**
• Place ramekins on a baking tray and place in a 400°F oven.
• Cook the souffles for 25-30 minutes, or until the tops are golden and the insides are just cooked.
• Serve immediately before they deflate.

Serves two - four
*About 1 c. each in size. Or use smaller or larger ramekins and adjust the cooking time as necessary.
**I used Homboldt Fog goat cheese, but any type of cheese can be crumbled or grated.
 

Creamy Oyster & Mushroom Crostini

Bread is my favorite food, hands-down. When I lived alone, it wouldn’t be unusual for me to make bruschetta, garlic bread, or some other bread-plus-condiment concoction for dinner, but unfortunately my boyfriend doesn’t think that toasted baguette constitutes a meal. Bon Appetit’s recent article with Noma’s head chef (voted the world’s best restaurant, no biggie), however, got me back to my old ways with his recipe for mushroom and oyster sourdough toasts. Oysters, wild mushrooms, sourdough bread, cream – the combination was so good that my boyfriend allowed me to serve it for dinner (plus a green salad), but it would also make an elegant appetizer for a dinner party. 

Creamy Oyster & Mushroom Crostini:

• Heat 2 tbsp. butter in a skillet over medium heat and add in two 1/2" thick slices of sourdough baguette.
• Cook the bread for 3-4 minutes a side, or until golden brown. Repeat with 2 additional slices of bread.
• Wipe the pan clean with a paper towel and crank the heat up to medium-high.
• Add in 1 tbsp. olive oil and 1/2 lb. wild mushrooms,* chopped into bite-size pieces.
• Let mushrooms cook for 2-3 minutes, or until softened. Season with salt.
• Remove 1/3 of the mushrooms to a plate, then add in 1 large minced shallot, 1 tbsp. butter, and 1/3 c. creme fraiche.
• Lower heat to a simmer and let cream mixture thicken for 3 minutes.
• Add in 1/2 lb. roughly chopped, freshly shucked oysters and cook for another 3-4 minutes, or until oysters are just cooked through.
• Stir in 1 heaping tbsp. of freshly minced parsely.
• Divide and spoon oyster-mushroom mixture on top of bread and then layer reserved sauteed mushrooms on top.
• Sprinkle with a little more parsley and flaked sea salt.**
• Eat immediately, and enjoy.***

Serves four (appetizer)
Serves two (main course)
*I used hedgehog mushrooms I got at our farmers' market.
**Totally optional, but totally delicious.
***Otherwise the bread will get soggy.

Prosciutto-Wrapped Halibut

My boyfriend’s birthday was on Tuesday and we spent the whole three-day weekend celebrating it. I took him to a Michelin star-rated dinner at Providence, we had lunch at Pizzeria Mozza, and by the time his actual birthday rolled around we just wanted to stay in and relax. I had no desire to spend much time in the kitchen, so I settled on making this easy prosciutto-wrapped halibut. It’s one of those dishes that looks like a fancy restaurant meal but really only takes a few ingredients and a small amount of time to make. I love how the prosciutto forms a crispy crust around the meaty halibut, and the rosemary butter and lemon forms a quick and satisfying sauce.


Prosciutto-Wrapped Halibut:

• Brush two 7 oz. boneless, skinless halibut fillets with olive oil and season with salt and pepper.
• Wrap 1 piece of very thinly sliced prosciutto around the middle of each fillet and place on a baking rack.
• Place the rack on top of a baking sheet* and place in a 400°F oven.
• Bake the fish for 12 minutes, or until just cooked through.
• Meanwhile, melt 2 tbsp. butter with 2 sprigs of fresh rosemary until butter turns brown and nutty, about 5 minutes.
• Divide fish onto plates and top with a drizzle of rosemary brown butter and a squeeze of fresh lemon.

Serves two
*I like to line my baking sheet with foil for easy clean up.

Coq Au Vin

My boyfriend likes to joke that I’m turning into a Francophile every time I wear a certain knit beret (sometimes men just don't undertand fashion), but in truth, I have been diving in to French cuisine lately (see recipes here). Coq au vin is a very old, very French dish that traditionally requires braising a chicken for many hours. This updated version is much quicker and easier and still yields tender, flavorful chicken in a rich broth. The trick to achieving a really deep, flavor-packed sauce is to make sure to get the chicken dark and caramelized before adding in the wine. It’s an authentic French dish that will make you feel like you’re in Paris, especially if you don your beret before digging in. 

Coq Au Vin:

• Cut a 3-4 lb. chicken into 8 pieces and season with salt and pepper.*
• Meanwhile, heat 1 tbsp. olive oil in a large dutch oven and add in 5 oz. chopped bacon. Cook until crispy, about 8 minutes, then remove with a slotted spoon and set aside.
• Add in half of the chicken and brown for about 7 minutes a side, or until the skin is golden and crisp. Remove to a plate and repeat with the remaining chicken.
• Add 2 sliced onions and 1 lb. thickly sliced carrots to the empty pot, scraping up any brown bits on the bottom of the pan.
• Cook vegetables for 10 minutes, or until onions are soft and starting to brown.
• Add in 2 cloves of chopped garlic and cook for another minute.
• Add in 1/4 c. cognac and let the alcohol burn off for a minute.
• Add chicken and bacon back to the pot, along with 1 bottle red wine,** 2 c. chicken broth, and 2-3 sprigs of fresh rosemary.
• Bring to liquid to a boil, then cover the pot with a lid and place in a 275F oven.
• Cook for 40 minutes, or until chicken is cooked through.
• Place the pot over medium heat on the stove and stir in 2 tbsp. butter mixed with 3 tbsp. flour.
• Stir in 1 lb. sliced, sauteed mushrooms and 1 package of frozen pearl onions.
• Let sauce cook and reduce for 10-15 minutes, then divide chicken and vegetables onto plates and spoon extra sauce over the top.

Serves four - six
*You can do this yourself, but I prefer to ask a butcher to do it or to buy an already cut chicken at the store.
**I used a Pinot Noir from Burgundy, which is very traditional to coq au vin.

Scallops with Blood Orange Gastrique

Seared scallops is one of those dishes that looks impressive but is actually easy to make. The key to a nice sear and crispy brown crust is to make sure that the scallops are dry and the pan is really hot. It just takes a few minutes for them to be cooked perfectly, and the accompaning sauce is just as quick. The blood oranges add a bright note to the rich scallops and adds a pop of color to the plate. It's a restaurant-worthy meal that would work just as well for a quick weeknight meal as it does for a special occasion.

Scallops with Blood Orange Gastrique:

• Add 1 1/2 tbsp. sugar to a small saucepot and melt, stirring frequently. until sugar dissolves and turns golden brown.
• Gradually add in 1/2 tbsp. red wine vinegar and stir until the mixture hardens and then melts again.
• Add in 1/2 c. blood orange juice and bring to a boil for 5 minutes.
• Add in 3/4 c. chicken stock until sauce reduces by half and can coat the back of then spoon, or about 15 minutes.
• Meanwhile, heat 1 tbsp. oil in a large skillet.
• Pat 3/4 lb. large sea scallops* dry with a paper towel, then season both sides with salt and pepper.
• Cook for 3-4 minutes a side or until golden brown and just cooked through.
• Divide scallops onto plates and drizzle with sauce.

Serves two
*Make sure the small, tough side muscle is removed

Duck with Cherry Port Sauce

Elegant duck breasts with a sweet and tangy 

We celebrated Valentine's Day over the weekend, with a small gift exchange, a special bottle of wine, and a delicious meal at home. It was my first experience cooking duck, but I've certainly eaten it plenty of times as it's my go-to order at nice restaurants and always seems to be my pick for special events like anniversaries. This dish is simple and impressive (even more so when served on my Limoges plates), the perfect thing to wow your valentine with. And as an added bonus, I saved all the rendered duck fat from the breasts and it's now stored in my freezer for future decadent meals (including a few that I'll feature later this week).


More Duck Recipes:
- Orange Maple Duck Breasts
- Slow-Roasted Crispy Duck
- Easy Duck Confit


Seared Duck Breasts with Cherry Port Sauce:
For Duck

• Use a pairing knife to score the skin side of two large boneless duck breasts.* Season with salt and pepper.
• Place duck, skin side down, in a very hot skillet and cook for 12-15 minutes, pouring off excess duck fat every 5 minutes or so.
• Once most of the fat has rendered and the skin is brown and crispy, flip the breasts and cook for another 3 minutes.
• Transfer duck to a baking dish, and roast skin side up in 425°F oven for 5 minutes for medium doneness.
• Remove from oven, cover dish with foil and let rest for 5-10 minutes.
• Slice duck and arrange onto plates. Top duck with cherry port sauce.

For Sauce

• Add 1 large minced shallot and 2 sprigs of fresh thyme to the skillet the duck cooked in.**
• Let shallot cook for 5 minutes, or until soft and translucent.
• Add in 1/4 c. port wine, 1/3 c. orange juice, and 1/2 c. chopped pitted cherries.
• Bring the sauce to a boil, then reduce to a simmer and cook for 5 minutes.
• Season with salt and pepper and turn off the heat.
• Whisk in 1 tbsp. cold butter and spoon sauce over the duck breasts.

Serves two - three
*About 1 1/2 lbs. total.
**Make sure that only about 1 tbsp. of fat is left in the pan.

Valentine's Day Menu Planning

Rich pastas can be made in minutes but still feel special - perfect for a weeknight celebration. Pictured: Spaghetti Carbonara

Valentine’s Day is less than a week away, and in case you didn’t read last year’s posts (here and here), I’ll reiterate that it’s one of my favorite holidays. Even if you don’t have a date, use it as an excuse to share a good meal with someone (friends, family, pets) and treat yourself. It’s an excuse to indulge, so break out that special bottle of wine and cook up something decadent. Here are some of my favorite dishes for the occasion, ranging from the all-night affair to a quick weeknight celebration.

Choose dishes that are bright and colorful for the occasion. Pictured: Orange, Beet & Goat Cheese Salad

Staying in doesn't mean you can't enjoy a fancy meal. Pictured: Steak with Mushroom-Red Wine Sauce

Valentine's Day isn't complete without some chocolate. Pictured: Chocolate Souffles

Chocolate Soufflés

Soufflés have been a long-time favorite dessert of mine, ever since I was introduced to them at my grandparent's country club as a child. Soon after I began making them with my mother for special occasions from a recipe out of the Joy of Cooking. My dad and brother are partial to Grand Marnier, but my favorite flavor will always be chocolate. My boyfriend had never had one before, so I decided to introduce him to them (using the same old recipe) on New Year's Eve. They were light as air but with a rich, dark chocolate punch, exactly as I remembered them.


Chocolate Soufflés:

• Grease the inside of four 10 oz. ramekins with softened butter, then coat them with granulated sugar and tap out any excess.
• Set ramekins on a baking tray and place in the fridge.
• Melt 8 oz. chopped bittersweet* chocolate, 6 tbsp. butter, and 2 tbsp. rum** in a heatproof bowl set over a pot of simmering water.
• Remove bowl from the heat once chocolate is just melted and let cool for 10 minutes.
• Meanwhile, whip 6 room-temperature egg whites until they form soft peaks, slowly add in 1/2 c. sugar and continue beating until eggs are stiff and shiny.
• One at a time, beat 6 room-temperature egg yolks into the chocolate mixture.
• Fold 1/3 of the egg whites into the chocolate mixture, then very gently fold in the remaining 2/3 of the egg whites.***
• Divide batter into ramekins and place in a 375°F oven.
• Cook for 20-25 minutes, or until risen and just cooked through.
• Serve immediately with whipped cream, vanilla ice cream, or both.

Serves four
*Or semi-sweet. Do not use fully sweetened chocolate.
**I used Meyer's dark rum. Can substitute for coffee or water.
***The key to soufflés is to incorporate as much air as possible into the batter. Only fold until just incorporated.

Broiled Oysters with Sriracha Butter

I ended 2011 with a some of my tried and true favorite things: lobster, champagne, and my adorable little family. It was a great send-off to a fabulous year and hopefully an entrance to an even greater one. In the spirit of new things, I tried my hand at doing something for the first time: shucking oysters (to be honest, my boyfriend did most of the work). He had just received a oyster knife and mitt for Christmas so we were excited to put them to use. We picked up a couple different varieties at our local fish market, which I quickly broiled on the half shell and served with Sriracha butter (see previous compound butters here and here). It took a couple tries to get the hang of shucking them, but now I can’t wait for the summer when we can sit on our back patio and eat them by the bucketful.


Broiled Oysters with Sriracha Butter:

• Combine 2 tbsp. soft butter and 1-2 tsp. Sriracha hot sauce until well mixed. Place in the fridge for at least an hour, or until hardened.
• Shuck a dozen oysters*, leaving oyster liquor and oyster on the half shell.
• Place oysters on a baking sheet and broil on high for 3-4 minutes.
• Remove and immediately add a piece of Sriracha butter on top of each oyster.
• Transfer oysters to a plate and enjoy.

Serves two (appetizer)
*We used Kumamoto and Kusshi oysters.