crusted chicken breasts

4 chicken breasts
2 T Dijon mustard
1 c white wine
2 crushed cloves of garlic
2 c fresh bread crumbs, preferably panko
1/2 c shredded Parmesan cheese
3 T melted butter
1/4 chopped parsley
salt and pepper

Cover a large baking dish with aluminum foil and spray the foil with cooking spray. Preheat oven to 350 degrees.

In a small bowl, mix the mustard, wine, and garlic. Put in large ziploc bag, and add the chicken breasts. Squish everything around so the chicken gets nice and coated.

On a big plate, mix the bread crumbs, parmesan, parsley, melted butter and salt and pepper. One at a time, take the chicken out of the soak and coat each breast liberally with bread crumbs.

Bake the chicken for 30-45 minutes until thoroughly done and crust is nicely browned.

shrimp potpies

1 T butter
1 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
2 garlic cloves, minced or pressed
2-3 T brandy or tawny port or Marsala
3/4 c half & half
3 T tomato paste
1 (8 oz) bottle clam juice
3 T cornstarch
2 T water
2 T chopped fresh parsley
3/4 lb cooked shrimp, chopped (about 1.5 c)
1 t marjoram
red pepper flakes, or cayenne pepper, to taste
kosher or sea salt
freshly ground black pepper
1 c oyster crackers, coarsely crushed

preheat oven to 400 degrees.

melt butter in a large nonstick skillet over medium-high heat. add onion, celery, carrot and garlic; saute 5 minutes or until tender. add liquor; cook for 30 seconds. stir in half & half, tomato paste, and clam juice; bring to a boil. cook 4 minutes, stirring occasionally. combine cornstarch and water, stir until smooth. add cornstarch mixture, parsley, salt, peppers, marjoram, and shrimp to pan, cook a minute or two, stirring constantly, until mixture thickens. taste, adjust seasonings if necessary.

divide the shrimp mixture evenly among 4 10 oz ramekins. top each with 1/4 c cracker crumbs. bake for 10 minutes or until bubbling and lightly browned.

honeyfire roast pork

3-5 lb pork loin
2 qt water
1/4 c caster sugar
1/4 c kosher salt

trim excess fat off pork. do not worry about affecting the shape of the loin, just go get the fat out. rinse pork and pat dry. put water in a container big enough to hold the loin and stir in sugar and salt. add the pork, and put it in the fridge for 1.5-2 hours.

remove pork from fridge and discard brine. pat loin dry and then tie with kitchen twine, making the knots a few centimeters apart as needed to keep the loin in a nice solid log shape. season with kosher salt and coarsely ground black pepper.

preheat oven to 375 degrees. heat a tablespoon of oil in a large skillet on medium high and brown loin on all sides. this should take about ten minutes. if oil starts to smoke, your pan may be too hot. once nice and brown, transfer to roasting pan or heavy baking dish (not a broiler pan) and put in oven for 50-70 minutes, turning halfway through the cooking time. after internal temperature registers 135 degrees, remove the roast and let sit 10 minutes. internal temperature will rise to 145 degrees.

after you put the roast in the oven, make the glaze:

3/4-1 c honey
juice of 4 medium limes
2 T champagne or other good white vinegar
1 t red pepper flakes, or to taste
1 t cayenne, or to taste
1 t smoked paprika (sweet or hot, to taste)
1/2 t dried thyme

in the pan that you browned the pork, combine the glaze ingredients, scraping up any brown bits. simmer until mixture begins to thicken and become fragrant. you will want to begin basting the pork with this when the internal temperature reaches 110 degrees, about 15 minutes before it's done. if glaze starts to get dry on the bottom of the roasting pan, add some water so it doesn't burn. any leftover glaze can be served on top of pork.

slice, drizzle, and serve.

cauliflower, cannellini and feta salad

1/3 c olive oil
1 T minced fresh rosemary
3 T fresh lemon juice
2 T red wine vinegar
2 t finely grated lemon peel
2 t kosher salt
1/2 t ground black pepper

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 can cannellini, rinsed and drained
1-2 bulbs fennel, thinly sliced
2 T chopped fresh parsley
4 oz crumbled feta cheese

combine oil and rosemary in small saucepan. stir over medium heat just until fragrant, about 1 minute. set aside and let cool.

whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

combin cauliflower, beans, endive, parsley, and rosemary oil in medium bowl; toss. mix in cheese. add lemon juice mixture and toss to coat. season salad with salt and pepper. refrigerate until ready to serve.

spinach ricotta pie (quiche)

from the original Moosewood Cookbook by Molly Katzen

crust:
1 c flour (a mixture of 3/4 c all purpose and 1/4 c whole wheat is ideal)
1/4 t salt
1/3 c unsalted butter, chilled well and cut into small pieces
3 T buttermilk

working quickly, cut butter into flour and salt until thoroughly blended. add about 3 T buttermilk and combine until dough sticks together in a ball. cover or wrap in plastic wrap and chill for at least an hour.

filling:
1 lb ricotta cheese
3 beaten eggs
12 oz chopped spinach
1 small onion, diced
unsalted butter
1/2 t salt
1/2 t black pepper
1/2 t dried basil
3 T flour
1 c grated cheese (a mixture of fontina and cheddar is nice)
dash nutmeg
1 c sour cream
parmesan cheese (if desired)
paprika (if desired)

preheat oven to 375 degrees. saute spinach and onion in butter with salt, pepper, and basil until just wilted. let cool. mix together cheese, eggs, flour, cheese and nutmeg. stir in spinach mixture. roll out dough to line bottom and sides of glass pie plate. spread filling in unbaked crust.

top with sour cream, spread to the edges. sprinkle with parmesan cheese and paprika.

cook for 40-45 minutes until set. serve hot.