Lip-Smackin' Barbecue Chicken

Even when it's cold outside, I still get cravings for barbecue-style fare once in a while. Earlier this week, I had one of those nights. With chicken in the freezer, tangerines in my fridge, and burgundy wine on my counter, I opted to create a tangerine-burgundy marinade and barbecue sauce for a lovely weeknight dinner. And it was totally lip-smackin' delicious. Here's what I came up with:

Tangerine-Burgundy Barbecue Chicken

Use your favorite cuts of chicken for this dish. I used chicken legs because that's what I happened to have on hand (plus I am a big fan of darker, more flavorful meat).

1. In a 2-cup measure, combine 2 tablespoons red wine vinegar, 2 tablespoons cider vinegar, 1/4 cup burgundy wine, 2 tablespoons ancho chile powder, 1 tablespoon chile sauce (I used Thai chile sauce for spice but any kind will work), 1 tablespoon olive oil, 2 teaspoons worchestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon celery seeds, the zest of 1 tangerine, 1 teaspoon dry mustard, and a pinch of cumin. Pour half into a large resealable bag. Set the other half aside. Place 5 or 6 meaty chicken parts into the bag. Marinate in the refrigerator for 1 hour.

2. Meanwhile, pour the reserved marinade into a small nonreactive saucepan. Add 1 cup additional burgundy, the juice of 1 tangerine (the one you zested), about 2 tablespoon molasses, 1/2 cup ketchup, and 1/4 cup brown sugar. Slowly bring to a boil. Reduce heat and simmer until thickened (but not too thick). Remove fro heat and cover until ready to use.

3. Preheat oven to 425 F. Line a large baking sheet with parchment paper. (This makes for easy clean up and ensures it will not stick.) Drain marinade from chicken and discard. Pour about 1 tablespoon olive oil into the bag. Seal the bag and rub it the chicken around so the oil is evenly distributed. Place chicken on the prepared baking sheet. Bake for about 45 minutes to 1 hour (this will vary on the size and type of chicken pieces you've chosen—white meat should be at 165 F and dark meat at 175 F), turning once and basting with the sauce 2 or 3 times in the last 15 minutes of cooking. Serve remaining sauce with the chicken.

Crispy Potato Deliciousness

If you ask me, any food that combines potatoes with salt and any kind of fat—from butter to olive oil to bacon grease—is bound to be decadently delicious. This weekend, to satisfy my strong craving for something crunchy and salty, I made potato chips in the oven—some sprinkled with sea salt and others sprinkled with a parmesan-dill mixture. Both were true examples of tasty potato goodness.

Oven-Fried Potato Chips: Two Ways

If you have a mandoline slicer in you kitchen, this is the perfect time to use it. Just be careful not to slice a finger tip off. As I know all too well, it's very easy to do!

1. Preheat oven to 350 F. Cover a very large baking sheet with parchment paper; set aside.

2. In a medium bowl, combine about 4 cups very thinly sliced potatoes, 2 teaspoons sea salt, 2 tablespoons canola oil, and 1 tablespoon olive oil. Toss to coat. Spread the potatoes in a single layer onto the prepared baking sheet. (It's fine if they overlap slightly.) Place the potatoes in the oven. Bake for about 30 minutes, flipping the potatoes once halfway through baking.

3. Meanwhile, in a small bowl, mix together 1/4 cup parmesan cheese, 2 tablespoon finely chopped dill, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a few pinches cayenne pepper; set aside.

4. Check on the potato chips. Remove any chips that are brown and crispy to a bowl. Place the bowl on top of the oven to keep warm (do not cover). Return the remaining chips to the oven. Continue checking on them every 10 minutes or so, flipping when necessary and removing done ones to the bowl, until all the potatoes are lightly brown and crispy.

5. Divide the chips in half. Sprinkle half of the chips with flaked sea salt and half with the parmesan-dill mixture. Serve immediatly.

Mmm... Boeuf Bourguignon

Slow-cooked French stews are some of my all time favorite dishes to make—and this one's a classic in my kitchen! Rich and fruity burgundy wine brings out the best flavor and texture in tougher (and inexpensive) cuts of beef such as arm roasts, chuck roasts, or even short ribs. I've served beef bourguinonne with anything from boiled new potatoes to polenta, but this time I opted to pile it onto buttered jasmine rice. The results were supremely delicious: The buttery flavor that the meat takes on after a stint of low and slow cooking was complemented magnificently by sweet, aromatic rice. 

Annie's Boeuf Bourguignon on Buttered Jasmine Rice

Steamed peas make a great accompaniment to this stew. Their fresh, crisp flavor is a nice contrast to the richness of this dish.

1. Preheat oven to 300 F. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Rub a 2 to 3 pound chuck or arm roast with lots of sea salt, black pepper, thyme, and olive oil. In the hot oil, brown the meat on all sides. Remove the meat from the pan and set aside. 

2. Into the Dutch oven, add 1 onion, finely chopped. Saute until just turning translucent. Meanwhile, in a small saucepan bring 1 cup water and a small handful of dried porcini mushrooms to a boil. Remove from heat, cover, and let steep for 5 to 10 minutes, or until the mushrooms are reconstituted. Use a fork to remove the mushrooms to a cutting board. Let cool until easy to handle; chop.

3. To the onions, add 2 cloves garlic, minced, and the chopped mushrooms. Cook and stir for 1 minute. Add 2 tablespoons flour and additional olive oil if the mixture seems dry. Cook for 2 minutes, then add 2 cups burgundy wine and 1 cup chicken stock. Bring to a boil, whisking to dissolve the flour; remove from heat. Return the meat to the Dutch oven, cover, and place in the oven. Roast for 2 to 3 hours, or until the meat is very tender. Break the meat into chunks using 2 forks.

4. During the last 20 minutes of roasting, make the rice: In a medium saucepan, place 1 cup jasmine rice, 1 teaspoon sea salt, and 1 tablespoon olive oil. Stir to coat the rice with the oil. Add 2 cups water. Bring to a boil over medium-high heat. Reduce heat to very low, cover, and simmer for 15 t0 20 minutes, or until water is absorbed and rice is tender; remove from heat. Place about 2 tablespoons softened butter onto the rice. Cover and let sit for about 5 minutes, or until the butter is melted. Use a flat wooden spoon to fluff the rice. Serve the beef bourguignonne with the rice and, if desired, steamed and buttered peas.

Barley Baby!

There's just something SO delicious about barley—especially when you're craving something warm, comforting, and filling. If those cold north winds are giving you the chills, my braised chicken and barley soup is sure to heat you up in a jiffy. Serve it over garlicky mashed potatoes—along with a glass of your favorite red wine— and you'll be toasty warm for the rest of the night.

Braised Chicken and Barley Soup

It's hard to even call this a soup because it's so thick and rich. If you like soupier soup, cut the amount of barley in half. 

1. Preheat oven to 325 F. In a enameled cast iron roaster or Dutch oven, heat 2 tablespoons oil over medium-high heat. Meanwhile, coat 4 chicken thighs with olive oil, salt, pepper, and a splash of sherry vinegar. Place the chicken in the hot oil, skin side down. Cook the chicken until it is mahogany brown (the darker brown you get it, the richer it will taste) on both sides, flipping it once or twice, about 15 minutes. Remove chicken from the pan; cover with foil to keep warm.

2. Drain about half of the oil from the pan and discard. In the remaining oil, place about 2 ounces of finely chopped pancetta. Cook over medium heat until just starting to brown, stirring occasionally. Add 2 stalks celery (sliced), 1 small onion (chopped), 1 clove garlic (minced), 3 carrots (sliced), 1 bay leaf, and 1 sprig fresh thyme. Cook and stir until onion is almost translucent. Add 1/4 cup sherry wine to the pan; cook for 2 minutes. Add 4 cups chicken stalk and the chicken thighs to the pan. Bring to a boil. Cover pan and place in the oven. 

3. Also in the oven, place 4 or 5 russet potatoes (just set them on the racks) and a foil packet of 2 unpeeled cloves garlic, 1/2 teaspoon salt, and a splash of olive oil. Bake everything for about 40 minutes.

4. Remove the soup from the oven. Remove the chicken from the soup; set aside to cool a bit. Stir 1 cup of pearled barley into the soup and return it to the oven for another 40 minutes. Remove the garlic from the oven; cool. Check the potatoes for doneness (if they are soft to the touch, they're done). When they are done, remove them from the oven and set aside to cool a bit. 

5. Remove the meat from the chicken and discard skin, bones, and any other gross stuff (this is my adorable dog Phyllo's favorite part because he really enjoys eating the gross stuff). Shred meat and set aside in a covered bowl near the oven to keep warm. Once the potatoes are cool enough to handle, chop them and place them in an oven-going serving dish. Squeeze the cloves of garlic from the peel and add to the potatoes. Add 1/4 cup softened butter, 1 cup milk (preferably at room temperature), 1 teaspoon salt, and 1/2 teaspoon garlic powder (this really pumps up the garlic flavor). Mash with a potato masher, adding additional milk, if necessary. Cover and keep warm.

6. After the second 40 minutes of cooking, remove the soup from the oven. (Turn oven off and place the potatoes in there to keep them hot while finishing the soup.) To the soup, add the shredded chicken, 1/2 cup chopped parsley, and 2 tomatoes (chopped). Cover and let sit for about 10 minutes. Serve the soup over the mashed potatoes.

Fondue It!

I'm a big fan of interactive food that everyone enjoys together, so it's no wonder that fondue ranks among my all-time favorite dinner party foods. This weekend my friend and neighbor, Abby, came over for some fondue-making fun in the kitchen. We made 2 fondues: a creamy gorgonzola fondue in which to dip roasted root vegetables, and a dark chocolate-honey-sea salt dessert fondue for raspberries and blueberries. A beet salad, spicy hamballs, and hot red wine also graced our autumn-inspired menu...

Roasted Beet Salad

I served this brilliantly-colored salad alongside a lovely plate of salami-cheese and sliced baguette. Yum!

1. Preheat oven to 400 F. Place 3 large beets in a roasting dish. Lightly salt, cover, and roast for 1 hour, or until soft. Allow to cool until easy to handle. Peel, halve, and slice the beets.

2. In a salad bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup honey, 1/2 teaspoon sea salt, 1 teaspoon cracked pepper, and 1/4 cup olive oil. Add the sliced beets and half of a red onion, thinly sliced. Toss together. Let stand at room temperature for at least 20 minutes before serving.

Gorgonzola Fondue with Root Vegetables

I roasted the vegetables for this fondue while I roasted the beets for the preceding salad.

1. Preheat oven to 400 F. Peel and cut in half 3 turnips. Peel and quarter 1 rutabega. Place the turnips and rutabega in a in a roasting dish. Drizzle with olive oil and salt, and place in the oven. In another roasting dish, place 2 parsnips, halved, and about 6 small red potatoes. Cover and place in the oven. Roast the vegetables until tender, about 1 hour for the rutabega and turnips, and about 30 to 45 minutes for the potatoes and parsnips. Remove from oven; cool.

 

2. In a medium heavy saucepan, bring about 1/2 cup of white wine or vermouth to a boil. Reduce heat and simmer until reduced by half. Add 3 cups heavy cream and 1 sprig of fresh thyme. Bring to a boil and simmer, uncovered, until the mixture is thick enough to coat the back of a spoon. Remove from heat. Whisk in about 7 ounces of crumbled gorgonzola cheese and some freshly cracked pepper. Keep warm until ready to serve.

3. After the vegetables are cool enough to handle, chop them into 1 inch pieces and arrange on a platter. Place the fondue in a fondue pot. Light a tea candle to heat the fondue. 

Spicy Ham Balls

I made these ham balls extra spicy. If you want to make them more mild, use just one teaspoon of the Thai chile sauce.

1. In a small saucepan, combine 1/4 cup honey, 1/2 cup cherry preserves, 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 tablespoons dijon mustard, 2 tablespoons tomato paste, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon Thai chile sauce, 1/4 cup whiskey, and 2 tablespoons brandy. Heat and stir over low heat until the mixture comes to a boil. Remove from heat and let cool.

2. Preheat oven to 375 F. In the bowl of a food processor, add about 2 cups of torn baguette, 1 stalk celery  (roughly chopped), 2 shallots (roughly chopped), 1 clove garlic (roughly chopped). Process until everything is minced.

3. In a medium bowl, stir together 1 pound ground pork (not too lean), about 10 ounces ground ham, 1 egg, a splash of whisky, a splash of milk, 1 tablespoon ground mustard, 1/2 teaspoon ground cloves, 1 teaspoon each of salt and black pepper, 1 teaspoon Thai chile sauce, and the bread crumb-celery mixture. Form mixture into 1 to 2 inch balls. Place in a shallow baking dish. 

4. Pour cooled glaze mixture over the ham balls. Bake for 1 hour in the upper half of the oven. During the last 30 minutes of baking, remove the hamballs from the oven and baste with the glaze every ten minutes. They are done when the sauce has thickened to a syrupy consistency and the hamballs are a mahogany brown. Let cool about 10 minutes before serving.

Chocolate-Honey-Sea Salt Fondue

You'll be amazed at how well sea salt brings out the flavor of the chocolate.

1. In a small saucepan, bring 1 cup of heavy cream to a simmer. In a small bowl, pour hot cream over 5 ounces of chopped unsweetened chocolate. Let sit about 5 minutes. Stir until chocolate melts. Stir in about 1/4 cup of honey and 1 teaspoon fine sea salt. Transfer to a small dessert fondue pot. Heat using a tea candle.

2. Arrange rasberries and blueberries around the fondue pot and serve.

Meat Bread Tonight!

Meat bread is a delicious invention I came up with a few years ago.  It basically consists of shredded meat (beef or pork) in a spicy sauce, topped with white cheddar or Monterey Jack cheese, and encased within a classic bread dough. I have shaped it many different ways—from long and rectangular to ring-shaped to round and open-faced. Whatever shape it takes on, this super-fun party food is always a total hit. 

First you must start by coaxing amazing flavors from the chunk of meat of our choice. I like to use pork shoulder (Boston butt roast), beef chuck roast, or beef brisket. This treatment tastes delicious on any of them:

The Meat Bread Meat

I usually purchase about a 4-pound chunk of meat, then serve about half of the roast with mashed potatoes the first night, then save the remaining 1 or 2 pounds for the meat bread. It's a good idea to put the rub on the meat at least 2 hours (or up to 24 hours) before you plan to cook the meat. That way, all the delicious flavors have time to really sink into the meat.

1. In a spice blender, add 1 tablespoon coriander seeds, 1 tablespoon peppercorns, about half of a dried ancho chile pepper, 2 teaspoons cumin seeds (toasted), 3 whole cloves, 2 allspice berries, and 1 teaspoon annatto seeds. Blend until ground finely. Rub onto meat. Refrigerate at least 2 hours.

2. Preheat oven to 300 F. In a large skillet, heat 2 tablespoons olive oil. Add meat and brown on all sides. Meanwhile, slice 2 onions and place in a dutch oven roaster. Place browned meat on the onions. Top the meat with 2 cloves garlic (minced), 6 lime slices, and 3 strips of bacon. Pour 1/4 cup gold tequila over the whole thing. Cover and roast for 3 to 5 hours, or until meat is very tender and shreds easily.

The Meat Bread

1. Place 1 to 2 pounds of the shredded roast meat (with some of the onions that cooked with the meat)  into a medium heavy saucepan. Add 1/2 cup chicken broth, 1 cup tomato juice, 1/4 cup molasses, 1/4 cup honey, 1/4 cup cider vinegar, 2 Thai chiles, and 2 teaspoons ground black pepper. Slowly bring to a boil, covered, over medium-low heat. Simmer for 20 minutes; let cool. Remove chiles.

2. In the bowl of a mixer, combine 1 package dry yeast (2  1/4 teaspoons) and about 1  1/2 cups warm water; let stand about 5 minutes. Add about 3  1/2 to 4 cups of flour, 3 tablespoons olive oil, and 1/2 teaspoon kosher salt. Mix on low speed for about 1 to 2 minutes, or until all ingredients are combined.

3. Place the dough hook on the mixer and mix on low speed (or knead by hand) for about 10 minutes, or until the dough is smooth and stretchy. Add about 1 teaspoon additional kosher salt during the last 2 minutes of mixing. Place dough in a well-oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. 

4. Preheat oven to 450 F. Punch down dough and place on a parchment paper-lined baking sheet. Roll dough into desired shape. (I usually just make a circle.) Pour cooled meat mixture onto the bread dough. Top with 6 to 8 ounces sliced white cheddar or Monterey Jack cheese. Fold up edges of dough so the filling doesn't fall out. Brush dough with olive oil, then sprinkle with crushed red pepper and coarse sea salt (Fleur de Sel tastes magnificent).

5. Bake for 20 to 25 minutes, or until lightly browned. Let stand about 15 minutes before serving.

The Baba Goes Chocolate

To me, there is just something super cool about a cake that is risen with yeast. I receive much enjoyment from imagining the tiny little yeast organisms eating the sugars, metabolizing them, and then releasing carbon dioxide, all with the sole purpose of rising my special cake. Now how awesome is that? 

A traditional Baba Rhum is made of a sweet, eggy dough, flecked with dried currents (I've also used finely chopped dried figs, which is totally delicious!), soaked is a sweet rum syrup, then glazed with apricot preserves. However, I recently  transformed my classic Baba au Rhum recipe into a chocolate masterpiece. I added cocoa powder to the dough, replaced the currents with grated bittersweet chocolate, and glazed it with raspberry preserves. The results were quite tasty—and slightly intoxicating!

Chocolate-Raspberry Baba au Rhum

If you like, use another type of preserves, such as cherry or blackberry, to glaze the cake. Just be sure it pairs well with chocolate.

1. Throughly brush a 5- or 6-cup decorative tube pan or kugalhopf mold with 1 tablespoon melted butter; set aside. Heat 1/2 cup milk to about 115 F. (I just toss it in the microwave for about 30 seconds.) In the bowl of a mixer fitted with the paddle attachment, stir together the milk, 1 package dry yeast, and 3 tablespoon sugar; let sit for about 5 to ten minutes. 

2. To the yeast mixture, add 2 large eggs (at room temperature). Turn the mixer on low and slowly add  1  2/3 cup flour and 1 teaspoon salt. Beat on medium-high speed for 5 minutes. (This is when the glutens are forming—a very cool process that gives the cake it's strength to rise.) Beat in 1/3 cup of Dutch cocoa. Scrape down bowl, cover with a damp cloth, and allow to rise until doubled in size, about 1 hour. 

3. Punch down dough with a rubber scraper and fold in 1/2 cup of grated bittersweet chocolate. Pour into the prepared mold. Even out top, cover with a damp cloth, and let rise until the dough reaches the top of the mold, about 45 minutes. 

4. Meanwhile, preheat the oven to 375 F and make the Rhum syrup: In a small saucepan, heat 1 cup of sugar, 1 vanilla bean (split), and 1  1/2 cups water. Cook over medium-low heat and stir until the sugar dissolves and it smells like vanilla; remove from heat. Add 2/3 cup dark rum, cover, and let stand until ready to use.

5. Bake the cake for 30 to 40 minutes, or until a bamboo skewer inserted into the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes. Carefully tap the cake out of the pan onto a cooling rack set over a baking sheet. Slowly pour the rum syrup over the cake, allowing it to absorb as you pour. (It's really amazing how much liquid the cake can hold—it's like a sponge!)

6. Heat about 1/2 cup seedless raspberry preserves with 1 tablespoon water until the preserves melt. Brush glaze all over the cake. (If there are fruit chunks in your preserves, strain before glazing the cake.) Serve with whipped cream, if desired.

Weekend Lunch: Soup, Salad, and a Sandwich

A long, relaxing lunch with friends is a great way to spend a weekend afternoon. Here's one of my favorite lazy Saturday (or Sunday) menus.

Spicy Tomato Soup

This is a great soup to make when you feel a cold or flu coming on—just one bowl and you'll feel better in minutes.

1. In a large saucepan, saute 1 onion (chopped) and 1 leek (chopped) in 1/4 cup butter, 2 tablespoons olive oil, and 1 teaspoon sea salt. Cook until onions are translucent. Add 2 cloves garlic,  minced, 1 teaspoon cayenne pepper, 1 bay leaf, and 1/2 teaspoon thyme. Cook for 1 more minute.

2. Whisk in two 6-ounce cans tomato paste, 4 cups chicken stock, and 2 cups water. Bring to a simmer. Cover and simmer for 15 minutes. Remove from heat. Remove bay leaf. Using an immersion blender, blend the soup until almost smooth. (Or transfer to a blender and puree in batches, holding a cloth towel over the cover of the blender for safety.)

3. To the soup, add 1 tablespoon butter. Stir until butter is melted. Add 1/4 cup heavy whipping cream (optional). Season to taste with salt and ground black pepper.

Lager Bread

If you need a fresh loaf of bread in a hurry, this is the perfect one to make. It can be done in less than an hour. Grilled cheese sandwiches made with this bread are delicious dunked into the Spicy Tomato Soup.*

1. Preheat oven to 375 F. Grease a 6-cup loaf pan; set aside. In a large bowl, whisk together 1 cup wheat flour, 1 cup white flour, 1/2 cup rolled oats,l 1 tablespoon brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.

2. Add 12 ounces lager beer. (I like to use Warsteiner or Bitburger; but I've also been known to use PBR or Shlitz.) Gently fold in just until moistened. (Do not overmix.)

3. Bake for 30 to 40 minutes, or until a bamboo skewer inserted in the center of the loaf comes out clean. Cool for at least 30 minutes before slicing.

*To make grilled cheese to go with the tomato soup, slice the beer bread into 1/2-inch slices. Butter one side of each slice. Layer cheddar cheese and cooked bacon (optional) onto the unbuttered side of bread. Top with another slice of bread, buttered side up. Cook on a preheated griddle or in a cast iron skillet for about 4 to 5 minutes per side, or until bread is golden brown and cheese is melted.

Dutch Salad

This is a family recipe (I am part Dutch). You can add a sliced red onion for some extra bite.

1. Clean and dry 8 ounces spinach. Chop and transfer to a salad bowl.

2. Meanwhile, hard boil 3 eggs; cool, peel, and chop. 

3. In a small glass jar, combine 1/3 cup apple cider vinegar (look for the unfiltered variety), 1/3 cup honey, 1/3 cup olive oil, 1/2 teaspoon sea salt, and 1 teaspoon ground black pepper. Shake until emulsified.

4. Toss the spinach with the eggs, the dressing, and, if desired, a handful of thinly sliced red onion.

Comfort Food: Chicken Cacciatore

When it's cold and rainy outside, there's nothing like a hearty, warming dinner. One of my favorite comfort foods is chicken cacciatore served atop mashed red skin potatoes. This version is baked so the chicken stays deliciously crispy.

Baked Chicken Cacciatore

If I were in France with my sister, I would definitely make this with rabbit instead of chicken, as rabbit is readily available there and would be totally delectable.

1. Preheat oven to 325 F. In a large skillet, heat 2 tablespoons olive oil. Rub 3 pounds chicken parts (I prefer dark meat, such as thighs or drumsticks) with olive oil and lots of salt and ground black pepper. Carefully add chicken to skillet, skin side down. Cook chicken, turning once, until beautifully golden and crispy. (Do this in 2 batches if all the pieces at once would overcrowd the skillet.) Remove chicken from skillet; cover to keep warm.

2. Drain about half of the fat from the skillet. Over medium heat, saute 1 onion, sliced, until translucent. Meanwhile, in a small saucepan, stir together about 1/2 cup dried porcini mushrooms and 2 cups chicken broth. Place over medium heat until broth is hot and mushrooms are reconstituted, about 5 minutes. Using a slotted spoon, remove the mushrooms from the broth onto a cutting board; set broth aside. Give the mushrooms a quick chop. Add the mushrooms, along with 2 cloves of garlic, minced, to the skillet. Cook for 2 more minutes. Add 1/4 cup flour, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/2 teaspoon cracked rosemary, 2 bay leaves, and 1 teaspoon ground black pepper to skillet. Cook for 2 more minutes, adding additional olive oil if the mixture seems dry.

3. Add the chicken broth to skillet, being sure to leave any sand that may have come from the mushrooms at the bottom of the pan (I just don't add the last tablespoon or so of broth). Add one 28-ounce can of whole tomatoes, breaking the tomatoes apart with your hands as you add them. Bring to a boil, stirring occasionally; remove from heat. Taste and adjust seasoning, if necessary.

4. Pour sauce into a large baking dish. Arrange chicken pieces, skin side up in sauce. Leave the skin sticking out of the sauce, so it remains crisp as it bakes. Sprinkle with 1/2 cup chopped Spanish (Manzilla) olives, kalalmata olives, or oil-cured black olives (my favorite are the Spanish ones). Bake for 45 minutes, or until sauce is bubbling all around the chicken. Using a small spoon, skim off excess fat on the surface. Serve over Mashed Red Potatoes (recipe follows).

Mashed Red Potatoes

Because the oven is already heated up for the chicken, I opt to cook the potatoes in the oven too. You can also boil them on the stovetop, if desired.

1. Place about 2 pounds small red potatoes into a baking dish. Cover the dish and place in a 325 F oven for about 45 minutes, or until the potatoes are soft to the touch.

2. Meanwhile, bring 1 cup milk and 1/4 cup butter to room temperature. When the potatoes are cooked through, add 3/4 cup of the milk, the butter, 1 teaspoon sea salt, and 1/2 teaspoon freshly cracked pepper to the baking dish. Use a potato masher to combine, adding the remaining milk, if necessary. 

Election Night Bash

There's nothing like an exciting and very important election to inspire me to cook! Not only does spending time in the kitchen help me relax while awaiting results, it also gives me a good excuse to invite a few friends over to help celebrate. These fabulous election-night eats helped fuel our enthusiasm all night. It was a total blast!

Warm Camambert with Caramelized Onions and Sweet Red Peppers

Sweet onions and peppers compliment buttery Camambert cheese magnificently!

1. Preheat oven to 300 F. In a small skillet, heat 2 tablespoons olive oil and 1 tablespoon butter. Add 1 small onion, sliced, and 1/2 teaspoon sea salt. Cook over medium to medium-low heat until the onions are deeply golden and caramelized, about 15 minutes. Add 1 sweet red pepper, thinly sliced. Cook over low heat until pepper is completely softened and mixture begins to turn syrupy, about 20 minutes; cover to keep warm.

2. Place Camambert wheel onto a small baking dish. Bake for about 20 minutes or until slightly puffy and heated through. Remove from oven and pour the onion-pepper mixture over the cheese. Bake an additional 15 minutes. Remove from oven and serve with slices of toasted baguette.

My Classic Stuffed Mushrooms

These treats pack a lot of flavor into one bite. You can use white button mushrooms if cremini mushrooms aren't available.

1. Preheat oven to 350 F. Remove mushroom stems from 8 ounces cremini mushrooms. Place caps in a baking dish and save stems for another use. 

2. In a small bowl, stir together 1 cup soft bread crumbs, 1 stalk celery, minced, 1/4 cup olive oil, 1/4 cup chopped parsley, 2 tablespoon chopped chives, 2 tablespoons chopped fresh oregano, 1/4 cup grated parmesan or gruyere cheese, 1 teaspoon crushed red pepper, 1 teaspoon ground black pepper, and 1/2 teaspoon salt. 

3. Pack mounds of the bread crumb mixture into the mushroom caps. Sprinkle any left over filling over filled mushrooms. Drizzle with additional olive oil. Bake 30 minutes or until top of filling is crisp and golden. Let stand 10  minutes before serving.

Bolognese Sauce with Spaghetti Squash

I love serving this sauce over spaghetti squash instead of traditional pasta. Squash is much lighter than pasta and its subtle flavor pairs deliciously with the rich sauce. 

1. Preheat oven to 325 F. In a Dutch oven, cook 1 pound ground beef and 1 pound ground pork until just beginning to brown. Meanwhile, in a food processor, add 1 onion (coarsely chopped), 2 stalks celery (coarsely chopped), 3 carrots, (peeled and coarsely chopped), and 3 cloves garlic (roughly minced). Process with several on/off turns until the vegetables are finely chopped, but not pureed. Add to meat in Dutch oven. Cook over medium heat until the onions are translucent, about 5 minutes. 

2. Meanwhile, poke 1 large or 2 medium spaghetti squash with a knife. Place on a baking sheet in the oven.

3. Add 1 cup milk to Dutch oven. Cook over medium-high heat until most of the milk has evaporated. Add 2 cups white wine. Cook until liquid is reduced by about half, about 3 or 4 minutes. Add 4 cups chicken stock, two 6-ounce cans tomato paste, 1 teaspoon cayenne pepper, 1 bay leaf, 1/2 teaspoon thyme, and salt and black pepper to taste. Bring to a simmer, cover and place in oven with spaghetti squash.

4. After about 40 minutes check spaghetti squash for doneness. If its soft to the touch, it's done. Remove squash from the oven and cut in half; allow to cool slightly. When cool enough to handle, scrape seeds out and discard. Scrape the squash from the shell, and place in a serving dish. Drizzle with about 1/4 cup olive oil. Sprinkle with freshly cracked pepper, sea salt, and parmesan cheese. 

5. Remove sauce from oven, taste and adjust seasoning if needed, and serve with squash.

Ultimate Brunch Food: A Sweet but Savory Bread Pudding

A delicious bread pudding always makes perfect breakfast or brunch food. Plus, it's a great way to make use of stale bread. This version features a tasty melding of savory and sweet flavors. Smoky bacon, sweet caramelized onions, and pungent cheese are a winning combination.

Bacon, Caramelized Onion, and Tomme de Savoie Bread Pudding

Note: The longer you allow the bread to soak up the egg mixture before baking, the tastier this pudding gets. If possible, prepare it the night before. That way, all the delicious flavors can come together as you sleep. 

1. Butter a 3-quart baking dish; set aside. In a medium skillet, saute 1/4 pound bacon, chopped, until crisp and golden. Add two onions, thinly sliced, and 1/2 teaspoon salt. Saute until the onions are caramelized, about 10 minutes.  Remove from heat; cool. 

2. In a medium bowl, whisk together 2 cups milk, 4 eggs, 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and a pinch of freshly grated nutmeg. Remove rind from about 4 ounces of Tomme de Savoie or other pungent cheese (Roguefort would be tasty...). Dice into 1/4-inch cubes. Stir into egg mixture.

3. Tear or dice enough stale bread into 1-inch pieces to make about 3 or 4 cups. Spread into prepared dish. Pour the egg mixture and the cooled onion-bacon mixture over the bread; stir gently to combine. Cover and refrigerate for at least 4 hours but no longer than 24 hours.

4. Preheat oven to 325 F. Bake the pudding, uncovered, for about 50 minutes, or until set and top is  lightly browned.