Soup for Supper

Enjoy a light-tasting Jamaican Winter Squash Soup with Salad for a family dinner at home.

After the lavish holiday dinners we've feasted on for Christmas and New Year's celebrations, we may be ready for a simple and light supper. The recipes below make a great healthy and light soup-and-salad supper that's great for a family dinner and for casual gatherings with friends.

Jamaican Winter Squash Soup

Serves 6

Ingredients:

• 1 medium onion, chopped
• 1 teaspoon unsalted butter
• 6 medium scallions, trimmed
• 6 whole sprigs thyme
• 1 medium winter squash (about 2 pounds), such as butternut, peeled, seeded and cut into 1-inch cubes (4 1/2 cups)
• 3 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
• 1/2 small Scotch-bonnet chile pepper
• 2 cups low-fat milk
• Coarse salt and freshly ground pepper
• Mint or basil sprigs, for garnish (optional)

Directions:

1. In a large saucepan over low heat, cook the onion in the butter until tender but not brown. Tie the scallions and thyme together with a piece of kitchen twine. Place the squash, broth, chile pepper and scallion bundle in the saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the squash is extremely tender, about 15 to 20 minutes.
2. Remove the scallion bundle and chile pepper; discard. Transfer the soup to a blender container and puree until smooth. For a very silky soup, pass through a sieve. Return the pureed soup to the saucepan; add the milk, salt and pepper, to taste. Heat through. Serve topped with mint or basil sprigs, if desired.

Salad Greens with Cheese Croutons

Serves 4 to 6

Ingredients:

• 1/2 cup freshly grated aged white cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
• 6 cups torn mixed salad greens
• 1 recipe Maple Vinaigrette (recipe below)

Directions:

1. In a small bowl, toss together the cheddar and Parmesan cheeses. Sprinkle the cheese mixture in the bottom of a heavy, nonstick skillet. Cook over medium heat for about 2 to 3 minutes, or until the cheese has melted and become bubbly over the entire surface. (You may need to reduce the heat, if necessary, to prevent the cheese from overbrowning.)
2. Tip the skillet to allow excess oil from the cheese to collect in one place in the skillet and remove with a spoon. Carefully lift the "crouton" from the pan with an offset spatula and place on a piece of paper towel to drain; cool. When cooled, crumble the crouton into pieces.
3. To serve the salad, coat a large salad bowl with some of the Maple Vinaigrette. Add the greens and crouton pieces. Toss to coat. Add additional dressing, if desired.

Maple Vinaigrette

Makes about 1/3 cup vinaigrette

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon vegetable oil
• 1 tablespoon balsamic vinegar
• 2 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Coarse salt and freshly ground pepper, to taste

Directions:

1. In a small jar with a tight-fitting lid, combine all the ingredients.
2. Cover the jar and shake vigorously.

How to Make Caesar Salad 101

Caesar Cardini is credited for creating the famous Caesar salad. Find out how to prepare this restaurant staple at home.

Each ingredient in a Caesar salad has its own unique contribution to the final product. The sharp Parmesan cheese, the salty anchovies, the tang of fresh lemon juice, the spiciness of garlic and the crunchy texture of the romaine lettuce create a medley of flavors that have appealed to countless North Americans who have sampled this salad as least once in a lifetime. To top it all off, Caesar salad wouldn't be complete without the crusty croutons that add the finishing touch to this composed salad.

The origins of Caesar salad is somewhat peculiar. Caesar salad shares no historical significance to the great Julius Caesar, although it's tempting to think so. The salad actually was named after Caesar Cardini, who devised it in his restaurant in Tijuana, Mexico in 1924. History suggests that Cardini put together this salad when he realized one night that he had nothing in his kitchen to serve his hungry diners except for some romaine lettuce, eggs, stale bread and cheese. Not wanting to disappoint, Cardini created a composed salad on the spot, and the Caesar salad was born.

This restaurant staple can easily be made at home. For the best flavors, use only the freshest ingredients possible. Even the croutons should be made with fresh, not stale, bread.

RECIPES

Homemade Caesar Salad

Makes 6 servings

Ingredients:

• 2 cloves garlic
• 2 anchovy fillets
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup vegetable oil
• 2 heads romaine lettuce, inner leaves washed and dried well
• 1 recipe Croutons (recipe follows)
• 1 cup freshly grated Parmesan cheese, plus additional cheese for garnish

Directions:

1. Place the garlic, anchovy fillets and salt in a large salad bowl. Using a fork, mash the garlic, anchovy fillets and salt together to form a paste. Whisk in the lemon juice, Worcestershire sauce, Dijon mustard and egg yolk. Gradually whisk in the vegetable oil.
2. Tear the romaine lettuce leaves into 1 1/2-inch to 2-inch pieces. Add the croutons, romaine and cheese to the bowl. Toss well. Garnish with additional grated Parmesan cheese. Serve immediately.

Note: Raw eggs should be not be used in food prepared for babies, the elderly, pregnant women, young children or anyone whose immune system is compromised.

Croutons

Ingredients:

• 4 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 10-inch loaf Italian bread, crusts removed, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F. In a large bowl, whisk together the butter and olive oil. Add the bread cubes, and toss to coat. Add salt and pepper; toss to combine.
2. Spread the bread cubes in an even layer on a baking sheet. Bake until golden brown, about 10 to 12 minutes. Remove from oven, let cool and set aside until ready to use.

Spice Up Salad with Tangy Carrot-Curry Dressing

For a light lunch or a salad course for dinner, try this recipe for Bell Pepper Salad with Carrot-Curry Dressing. You'll need carrot juice to make this homemade dressing; you can usually find it in cans at your local supermarket. With a few slices of red bell pepper and a sprinkling of toasted sunflower seeds, this salad is a virtual medley of colors, flavors and textures.

RECIPE

Bell Pepper Salad with Carrot-Curry Dressing

Makes 4 servings

Ingredients: 

• 1/2 cup carrot juice
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon curry powder
• Coarse salt and freshly ground black pepper
• 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
• 1/2 red bell pepper, halved and thinly sliced
• 1/3 cup edible sunflower seeds, toasted*

Directions:

1. In a small skillet, bring the carrot juice to a boil. Reduce the heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl.
2. Whisk in lemon juice, oil, and curry powder; season with salt and pepper. Add lettuce and red bell pepper; toss to coat. Sprinkle sunflower seeds over salad; serve.

*Note: To make toasted sunflower seeds, heat a small skillet over medium heat. Add sunflower seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

Thirty-Minute Fettuccine

Keep the express train of activities chugging along with this fast and simple chicken and pasta dish.

The convenience foods in today's supermarkets are the express trains of the kitchen. This bistro-quality dish uses time-saving refrigerated pasta combined with peppers and onions to help keep your busy family on track.

RECIPE

Thirty-Minute Fettuccine

Makes 4 main-dish servings

Ingredients:

• 12 ounces boneless, skinless chicken breasts
• 1/2 cup homemade or canned low-sodium chicken broth
• 1/2 teaspoon cornstarch
• 1 medium yellow bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium white onion, chopped
• 9-ounce package refrigerated fettuccine or linguine
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup chopped tomatoes
• 1/4 cup fresh basil, chopped
• 1 cup grated Parmesan cheese, for garnishing

Directions:

1. Rinse the chicken well under cold running water and pat it dry with paper towels; cut it into bite-sized pieces and set them aside. Stir together the chicken broth and cornstarch; set the mixture aside.
2. Bring a large pot of salted water to a boil. Add the peppers, onion and pasta. Return the water to a boil and cook for about 2 minutes or until the pasta is just tender. Drain the the water from the vegetables and pasta and return the mixture to the pot. Toss the pasta with 2 teaspoons olive oil. Keep the pasta warm over low heat.
3. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chicken, garlic and crushed red pepper. Cook for 3 to 5 minutes or until the chicken is no longer pink, stirring occasionally. Push the chicken to the sides of the skillet. Stir the cornstarch mixture and add it to the center of the skillet. Cook and stir until the mixture has thickened. Stir all the ingredients together to coat them with the sauce.
4. Remove the chicken and sauce from the heat; toss with the cooked pasta mixture, tomatoes and basil. Serve the dish topped with the Parmesan cheese.

Tips on Using Fresh Pasta

Fresh refrigerated pastas are becoming increasingly available in supermarket deli cases. Fresh pastas tend to meld better with lighter sauces such as wine- or broth-based sauces that don't cover up their subtle flavors. Use dried pastas for heavier sauces, such as cream-, meat-, or tomato-based sauces.

Fresh pastas are prepared differently than dried pastas because they contain more moisture. They need only a minute or two to cook (unlike dried pastas, which take about ten minutes).

Once cooked and drained, fresh pasta must be tossed with olive oil or sauce, then served immediately.

Cooking with Thyme: Lemon-Thyme Granita, Capellini with Tomatoes, Watercress and Herbs

Have you got time for thyme in your cooking? Use this herb in a frosty Lemon-Thyme Granita and a light, side-dish salad Capellini with Tomatoes, Watercress and Herbs.

If there had to be one utilitarian, all-purpose herb, it would have to be thyme. The herb thyme lends a pungent, lemonlike flavor to any dish you use it in. If you haven't tried thyme in your cooking, there's no reason not to. Grow a patch in your vegetable garden, and then use the leaves in a refreshing, light Lemon-Thyme Granita and a quick-and-delicious side dish, Capellini with Tomatoes, Watercress and Herbs. Have you got time for thyme?

RECIPES 

Lemon-Thyme Granita
Makes 10 servings

To avoid last-minute preparations for this dessert, make this frosty confection up to a week in advance of serving.

Ingredients:

• 3 cups water
• 1 cup sugar
• 11 sprigs lemon balm (optional)
• 1/2 cup fresh lemon juice
• Zest of 2 lemons, finely grated
• 1 tablespoon snipped fresh thyme leaves, stems removed
• 1/4 cup lemon-flavored vodka (optional)
• 10 whole lemons, for shells (optional)
• Almond extract (optional)
• Fresh berries, if desired

Directions:

1. In a heavy saucepan, bring the water, sugar and 6 sprigs of lemon balm, if using, to a boil over medium-high heat until the sugar dissolves. Remove from the heat; discard the lemon balm and cool syrup over a bowl of ice water until cold.
2. In a metal bowl, whisk together the syrup, lemon juice, lemon rind, thyme and vodka, if using, and place in the freezer. For faster freezing, pour the mixture into a shallow dish such as a pie plate. Whisk the mixture every 30 minutes until frozen, about 3 to 4 hours.
3. If using the lemons, remove the ink on the lemons by rubbing with almond extract. Cut off one quarter of each lemon at the stem end. Using a grapefruit knife, cut between the pulp and the pith of each lemon. Remove the pulp with a grapefruit spoon or a melon baller, scraping the shell clean.
4. Break the frozen mixture into small chunks. Transfer the chunks to a chilled mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy but not melted. Return the mixture quickly to the container used to freeze the mixture. Cover and freeze until the mixture is firm. Store, covered, in the refrigerator up to 1 week.
5. To serve, scrape across the top of the granita with a tablespoon and form the granita into 2-inch balls. (If the mixture is very firm and unable to be formed easily, you may need to let it stand for 5 minutes at room temperature.) Mound the balls in each lemon shell, if desired, or in a serving glass. Garnish with half a sprig of lemon balm, a few sprigs of thyme or a few fresh berries, if desired.

Capellini with Tomatoes, Watercress and Herbs
Makes 4 servings

Watercress leaves add a spicy, peppery taste to this fresh and easy salad. For a lighter flavor, use spinach leaves in place of the arugula and less strong-flavored herbs from the oregano, tarragon and summer savory used here. Serve the salad at room temperature; chill any leftovers.

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 onion, cut into 1/2-inch dice
• 2 small garlic cloves, minced
• 1/2 teaspoon coarse salt, plus more for water
• 1/4 teaspoon freshly ground black pepper
• 4 plum tomatoes, seeded and cut into 1/2-inch pieces
• 2 cups small arugula leaves or torn fresh spinach
• 1 cup watercress leaves
• 1/2 cup chopped assorted fresh herb leaves, stems removed*, such as thyme, basil, oregano, summer savory, tarragon, and Italian parsley, plus 7 whole leaves of basil
• 1 pound dried capellini
• Shaved Parmesan cheese, for garnish
• Lemon wedges, for garnish

Directions:

1. Heat 1 tablespoon of oil in a large heavy saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until the onions are golden, about 10 minutes.
2. Reduce the heat to medium low; add the tomatoes, arugula or spinach, watercress, and chopped herbs. Simmer until heated through, about 5 minutes.
3. Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook until al dente; drain, reserving a few tablespoons of the cooking liquid. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Fry the basil leaves until they begin to curl. Using a slotted spoon, transfer the leaves to paper towels to drain. Drain the pasta, and transfer to a serving bowl. Top with the vegetables; toss to combine. Serve sprinkled with basil leaves, Parmesan, and lemon wedges.

*Note: The herb leaves are easier to remove from the stems if you plunge the herb bunches briefly into ice water. Shake off the excess water before removing the leaves.

Kitchen Tip
To easily remove the leaves of thyme, first plunge a bunch briefly into ice water, then shake off the excess water. To chop thyme leaves easily, place them in a glass measuring cup and snip them with a pair of kitchen scissors.

Halloween

Pumpkin Carving

Discover a ghoulish beef goulash for All Hallow's Eve. Plus, discover the art of creating carved pumpkin creations and a technique for flavored roasted pumpkin seeds. 

Pumpkin Dinner

Individual Chicken Potpies in Pumpkins

Join Michael for Halloween recipes for an Orange-Pumpkin Flan, Chicken Potpies in Pumpkins and Crunchy Pumpkin Seed Salad.

Autumn Harvest

Wild Rice Cakes

Create a luscious soup, brimming with the bounty of the season. Visit Bad River Rice and learn how wild rice is harvested. Plus, tips and techniques for cooking with wild rice.

Asian Delights

Asian Chicken Salad

Learn Michael's version of Thai classics, including the recipe for a fragrant and spicy Thai Soup, plus the way to prepare a refreshing Thai Salad. Plus, all the ingredients you'll need for a Thai pantry and answers to your questions on cooking with lemongrass.

Cooking with Apples



Puff Pastry Apple Crowns

Sweet and savory ideas for apples, including a Pork and Apple Quick Cook recipe designed for busy nights. Plus, join master baker and Chef Michel Richard for a dessert fit for a king.

Apples II

Pork and Apple Quick Cook

Discover some unusual varieties of apples and learn which apples to use for cooking and which are best enjoyed eaten out of hand. Plus learn how to make sweet Apple Fritters and a Quick Cook recipe--Pork Chops with Apples and Sautéed Cabbage.

Healthy Cooking with Michael Milken

Join cancer survivor Michael Milken to learn the importance of soy as he creates a rich Spinach Cannelloni in Tomato Sauce and tosses a Caesar salad. Plus, Michael's taste test and learn some surprising ways to change the way you eat.

Italian Pot Roast Dinner

Italian Pot Roast

Master Italian Pot Roast, an acclaimed dinner classic, sweet vegetables, including carrots, potatoes and fennel. Plus, boneless pork shoulder, simmered in a rich broth. Learn about a rare and unusual tool for enjoying savory marrow.

Winter Pantry

A pantry is more than just a storage space for food. A well-stocked pantry can give a sense of order, peace and bounty to a home. The ingredients stored there can also inspire a home cook to create new recipes using favorite ingredients. And, the pantry provides the answer to that eternal question, "What to have for dinner?"

The wealth of high-quality packaged foods available in stores makes it easy to keep your pantry full. Grains, such as pastas, are pantry staples. These grains include couscous, a tiny grain semolina pasta that cooks in virtually a few minutes, and arborio rice, a starchy creamy Italian rice that's traditionally used in risotto.

Other ingredients, like dried mushrooms, go a long way toward adding rich, deep flavor to almost any dish. Items such as capers, olives, dried chiles, anchovies, dried tomatoes, dried cheeses and canned tuna can also pack a punch per ounce, adding fabulous flavor to quick-cook dishes.

Except for summertimes, when tomatoes are flesh and flavorful, canned tomatoes are the better choice. There are lesser-known brands available that have superior texture and flavor, including those imported from the San Marzano region of Italy. Pomi-brand, sold in heat-sealed paper packages, and organic tomatoes, sold in lead-free, enamel-lined cans, are some examples.

So, the next time you have unexpected dinner guests, just open up the doors to your pantry. Experiment with your pantry items. You'll find that, just like old friends, they're reliable and comforting.
Vinegars

PANTRY LIST

• White-wine vinegar
• Red-wine vinegar
• Champagne vinegar
• Sherry vinegar
• Balsamic vinegar

Oils

• Grape-seed oil
• Extra-virgin olive oil

Canned and bottled items

• Dijon mustard
• Chestnuts
• Mango-and-ginger chutney
• Hoisin sauce
• Wasabi powder
• Pure maple syrup
• Lavender honey
• Capers
• Olive paste
• Oil-cured black olives
• Kalamata olives
• Morello cherries
• Gherkin pickles
• Irish oatmeal
• Thai pepper jelly
• Thai peanut sauce
• Pure vanilla extract
• Pickled asparagus
• Preserved lemons
• Homemade preserves
• Whole peeled tomatoes
• Pomi strained tomatoes
• Dried tomatoes in olive oil
• Canned tomato paste
• Anchovies
• Canned tuna

Dry goods

• Dried morel mushrooms
• Dried porcini mushrooms
• Dried cranberries
• Dried blueberries
• Dried apples
• Dried pears
• Prunes
• Dried arbol chiles
• Cornmeal
• Israeli couscous
• Yellow and green split peas
• French green lentils
• Pine nuts
• Barley
• Red lentils
• Grits
• Basmati rice
• Arborio rice
• Red-pepper flakes
• Chocolate chips

Pasta

• Cannelloni
• Penne
• Spaghetti
• Tricolor fusilli
• Quick-cooking polenta
• Soba noodles

Fresh Food that keeps for weeks

• Garlic
• Red and white potatoes
• Red and yellow onions
• Butternut and acorn squash

Italian Grilled Chicken Recipe

Here's a simple grilled chicken main dish that's versatile enough for a weekday or weekend dinner. If you have leftovers, you can reheat the pieces of chicken and serve them over salad greens.

ITALIAN GRILLED CHICKEN
MAKES 4 MAIN-DISH SERVINGS

• 1/4 cup freshly squeezed lemon juice
• 2 small bunches fresh thyme (about 1/2 cup of thyme leaves)
• 1 cup extra-virgin olive oil
• 2 whole cloves garlic
• 2 teaspoons coarse kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons sugar
• 4 whole boneless and skinless chicken breasts

Combine the lemon juice, thyme leaves, olive oil, garlic, salt, pepper and sugar in a blender and blend until smooth. Use immediately or refrigerate until ready to use. This marinade will keep in the refrigerator, tightly covered, for up to one week. Pour 1 cup of the marinade into a large resealable plastic bag. Refrigerate the remaining 1/2 cup for brushing on the chicken while grilling. Place the chicken breasts inside the bag; seal and turn the bag up and down to coat the chicken breasts with the marinade. Allow the chicken to marinate in the plastic bag in the refrigerator for about 4-12 hours. Prepare a charcoal or gas grill; arrange the coals for direct cooking. Lightly coat the rack with nonstick cooking spray. The coals should be hot. When ready to grill, remove the chicken from the marinating bag; discard the bag. Grill on one side of the breast over direct heat for 15-20 minutes. Brush the chicken breasts with the remaining 1/2 cup of the olive-oil mixture. Turn the chicken breasts over; grill for about 10 minutes longer or until the inside of the breasts are no longer pink. Serve immediately.

Ribs on the Grill

If you like to make ribs on the grill, you'll love this recipe for Grilled Mustard-Coated Ribs. A tangy basting sauce adds just the right flavor to this backyard barbecue staple.

Grilled Mustard-Coated Ribs Recipe
Makes 8 Servings

Ingredients

FOR THE RIBS:

• 1/3 cup granulated sugar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons paprika
• 1 teaspoon curry powder
• 1/2 teaspoon coarse salt
• 3-1/2 to 4 lbs. pork country-style ribs

FOR THE BASTING SAUCE:

• 1 cup packed dark brown sugar
• 2/3 cup white vinegar or cider vinegar
• 1/2 cup chopped onion
• 1/3 cup spicy brown mustard or Dijon-style mustard
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1/4 teaspoon celery seed

Directions

FOR THE RIBS:

1. In a small mixing bowl, combine the granulated sugar, black pepper, paprika, curry powder, and salt. Rub the mixture over the ribs, coating well. Place the ribs in a shallow pan. Cover and refrigerate the meat for 2 to 6 hours.
2. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-low-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
3. Place the ribs, fat side up, on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill the ribs about 1-1/4 hours or until tender, turning once and adding more coals as needed (if using a charcoal grill).

FOR THE BASTING SAUCE:

1. While the ribs cook, prepare the basting sauce. In a medium saucepan, combine the brown sugar, vinegar, onion, mustard, garlic, honey and celery seed. Bring the mixture to a boil; reduce the heat. Cook the sauce, uncovered, for 25 to 30 minutes or until slightly thickened, stirring occasionally.
2. Brush the sauce over the ribs occasionally during the last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and place in a small serving bowl.

Gear Up for Grilling Season

With the beginning of spring, grilling season is not far away. Add this tasty Peanut Butter and Ginger Chicken with Citrus Salsa to your recipe repretoire.

Peanut Butter & Ginger Chicken with Citrus Salsa
MAKES 6 SERVINGS

Ingredients:

FOR THE CHICKEN

• 12 chicken thighs (about 3 lbs. total), skinned
• 1/2 cup hot water
• 1/2 cup creamy peanut butter
• 1/4 cup chili sauce
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• Hot cooked rice (optional)

FOR THE SALSA

• 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
• 1 cup chopped, seeded cucumber
• 2 tablespoons thinly sliced green onion
• 2 tablespoons finely chopped fresh parsley or cilantro
• 1 tablespoon granulated sugar
• 1 tablespoon olive oil
• 1 tablespoon cider vinegar

Directions:

1. Rinse chicken well under cold running water; thoroughly pat dry with paper towels. Place chicken in a large plastic, resealable bag set in a large, deep bowl.
2. In a small mixing bowl, gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar, garlic, fresh ginger or ground ginger, and ground red pepper.
3. Pour marinade over chicken. Seal bag and turn to coat chicken with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.
4. While chicken marinates, prepare salsa. In a medium mixing bowl, combine chopped fruit, cucumber, green onion, parsley or cilantro, sugar, olive oil, and vinegar. Cover and refrigerate for 1 to 2 hours.
5. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
6. Remove the chicken from the marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower grill hood. Grill chicken for 35 to 45 minutes or until chicken is tender and no longer pink.
7. When ready to serve, spoon some of the salsa over the chicken. Place any remaining salsa in a serving bowl.

Wild Mushroom Romana

Celebrate spring with this delightful Wild Mushroom Romana, an Italian classic full of bold flavors.

Wild Mushroom Romana
Serves 4 as a Main Dish

Ingredients:

• 1 tablespoon unsalted butter
• 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons minced onion
• 1 minced garlic clove
• 2 cups assorted large mushrooms, cleaned and sliced (like hen-of-the-woods, portobello, shiitake, morel, porcini, cremini, and pleurotte)
• Pinch of salt
• 1/2 cup dry Italian white wine
• 1/2 cup heavy cream
• Hot cooked pasta
• Shaved* or grated Parmesan cheese

Directions:

1. Heat the butter and olive oil in a large saute pan over medium heat. Saute the onions and the garlic until onions wilt. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes.
2. Add the cream, and simmer over medium-low heat, stirring occasionally, 5 to 8 minutes, until the sauce thickens. Season with salt to taste. Toss the mushrooms with the hot pasta. Top with cheese.

*To shave Parmesan cheese, draw a vegetable peeler across the flat side of a block of Parmesan cheese.

Apple Recipes

Applesauce, apple fritters, apples with pork chops and sauteed cabbage, baked apples with cider sabayon...the list goes on and on. At this time of year, you're probably searching for a few great apple recipes to add to your files. In celebration of the fall apple harvest, we've included links to 10 of our favorite apple recipes from several years of Michael's cooking adventures on Suite.

DESSERTS

• Apple Fritters - Fritters are great for breakfast; these apple fritters are just the thing to get your day off to a sweet start.
• Applesauce Cake - As a cake that everyone will love, this applesauce cake is the perfect ending to a fall dinner.
• Baked Apples with Cider Sabayon - The comfort-food classic baked apples receives a French flair with a cider-based sabayon.
• Caramel Apple Pie -This recipe takes the traditional apple pie and updates it with the addition of nuts and a creamy caramel sauce.
•  Glazed Apple Tart - Featuring puff pastry and apples, this tart is simple to make and even more delicious to eat.
• Homemade Applesauce - Make the most of the apple harvest by preparing a batch of your own preservative-free applesauce.
• Inverted Apple Pie - We all know pies aren't usually served upside down. Not this one--surprise guests with an upside-down apple pie.
• Oven-Dried Apple Chips - You wouldn't know it from their taste, but apple chips are a healthy snack. Find out how to make these super-easy apple chips.

MAIN COURSES

• Pork Chops with Apples and Sauteed Cabbage - You just can't go wrong when you pair tasty apples with sauteed pork chops and cabbage--the makings of a classic autumn dinner.
• Pork Tenderloin with Apples - Looking for a quick-to-prepare dinner? You'll find it in this recipe, which features a main course and accompanying side dish in one place.

Pumpkin Dinner

Join us for Halloween recipes for an Orange-Pumpkin Flan, Individual Chicken Potpies in Pumpkins and a Crunchy Pumpkin Seed Salad.

Although it predated the arrival of colonists, the pumpkin became associated with settlers from Europe during the colonization of the Americas. Today, it's a Thanksgiving tradition to have pumpkin pie with roasted turkey. However, pumpkins shouldn't be relegated to traditional dessert offerings like pies, which is why I incorporated pumpkin into the salad, main course and dessert of this holiday-inspired meal.

Inspired by the theme of thanksgiving for the growing season and harvest, we've used all parts of the pumpkin in these dinner recipes: the flesh, the outer shell and the seeds. Canned pumpkin puree is the base for the orange-pumpkin flan recipe, a twist on pumpkin pie. For the individual chicken potpies, use small sugar pumpkins for the serving containers. The sugar pumpkin has a sweet, firm flesh that won't become soggy when baked. Don't use large sugar pumpkins; small sizes work best to hold individual servings of a hearty chicken potpie baked inside the pumpkins' interiors. Pumpkin seeds, known as pepitas in Mexican and Latin American cuisine, add crunch and flavor to a healthy salad of fresh lettuce and crispy green beans.

RECIPES

ORANGE-PUMPKIN FLAN

In this custard-based dessert, pumpkin pie (a popular Puritan dish that traces its origins to Colonial America) combines with flan, a traditional Spanish dessert.

INDIVIDUAL CHICKEN POTPIES IN PUMPKINS

A family-dinner favorite everyone enjoys during cool weather, chicken potpie is baked and served inside a hollowed-out pumpkin.

CRUNCHY PUMPKIN SEED SALAD

Full of vitamins A and C, pumpkin seeds are nutritious and make a great snack. Called pepitas in Mexican cooking, the seeds are great when toasted and added to a salad.