sundaysuppers

Gruyere – Swiss Cheese Fondue with Winter Vegetables
Serves 4 to 6
1 clove garlic, sliced in half
1 1/4 cups dry white wine
1/2 pound gruyere, shredded
1/2 pound swiss, shredded
1 tbsp. cornstarch
1 to 2 tbsp. kirsch
Freshly ground nutmeg (optional)
Freshly ground black pepper
Bread and roasted vegetables such as broccoli, radishes and potatoes, for dipping
1. Rub the inside of a heavy-bottomed pot with the cut side of the garlic. Set the pan over
medium heat, add the white wine and bring to a simmer.
2. Sprinkle the cheeses with the cornstarch and some black pepper, and add to the pot in two
batches. Stir frequently until the mixture is smooth. When it reaches a gentle bubble, stir in the
kirsch.
3. Serve the fondue from the pot, warming occasionally if needed, or transfer to a fondue pot.
Top with nutmeg and black pepper to taste. Serve with bread and vegetables for dipping.
**we roasted brussel sprouts, fresh radishes and cubed country bread

Wilted Green Salad with Beets, Carrots and Garlic Yogurt
Serves 4
8 baby or 4 small carrots, peeled and trimmed
Extra-virgin olive oil
Salt and pepper
1 large beet, peeled
1 clove garlic, peeled
1 large bunch curly kale
1 cup plain greek yogurt
2 tablespoons loosely packed chopped fresh mint (optional)
1. Preheat the oven to 400º. Toss the carrots with olive oil and salt and roast until al dente (check
them after 10 minutes).
2. Meanwhile, in a medium bowl, grate the garlic clove. Stir in the yogurt, then, stirring
constantly, gradually add about 1 tablespoon each water and olive oil to thin the mixture (it
should reach the consistency of a thin dip or dressing). Season well with salt.
3. In a separate bowl, grate the raw beets using a handheld slicer. Dress lightly with olive oil,
lemon and salt, tossing to coat.
4. Preheat a large skillet over medium-high heat and drizzle generously with olive oil. Add the
kale and let cook, undisturbed, until the bottom is slightly wilted and just starting to brown. Toss
the kale using tongs, and let the uncooked parts wilt and brown slightly. Season with salt and
pepper.
5. Spread some of the garlic-yogurt mixture on the bottom of 4 salad plates, leaving only a small
border. Top with some of the wilted kale. Then garnish each with some of the carrots and beets,
and the mint, if using.

Homemade Pappardelle
Makes about 1 pound
2 cups flour, plus more for dusting
1/4 cup semolina flour
1/2 tsp. fine kosher salt
4 eggs
about 2 tsp. extra-virgin olive oil
1. In a food processor, add the flours and the salt and pulse to combine. Add the eggs and the
olive oil. Process just until the mixture is evenly moistened and forms soft crumbs, about 10
seconds. Pinch together the mixture to test its consistency (it should feel moist, but not sticky,
and form a soft ball). Adjust with more flour and oil if needed.
2. Turn out the dough onto a lightly floured work surface and knead until it feels silky and is an
even shade of yellow with no flour streaks, a few minutes. Shape into a disk and refrigerate 30
minutes before rolling.
3. Cut the dough into quarters. Re-wrap three of the pieces, and working with the fourth, flatten
into a thin oval with a rolling pin (about 1/2- to 1/4-inch-thick). Feed the dough through the
machine at its widest setting, then fold the stretched dough into thirds by bringing the ends

toward the center (like you would fold an envelope). Continue to feed it through the machine,
adjusting to the next narrowest setting each time, until you have a smooth, thin pasta sheet. Lay it
out on a flour-dusted surface and cover it lightly with plastic wrap or a towel while you roll out
the remaining three dough pieces.
4. To cut into pappardelle, cut each pasta sheet in half crosswise. Then cut each sheet into 1-inchwide
ribbons. Cook in a pot of gently boiling, well-salted water.

Braised Beef Ragu with Crimini Mushrooms
Serves 8 to 10
2 to 3 slices bacon, chopped
Olive oil
Salt and pepper
One 3- to 4-pound beef chuck roast
1 pound cremini mushrooms
3 carrots, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 tbsp. tomato paste
1 cup red wine
3 cans whole peeled tomatoes in juice, crushed by hand
1 to 2 cups chicken stock
Thyme leaves
Rosemary leaves
1 bay leaf
Chili flakes
Freshly grated pecorino romano, to garnish
1. In a large pot or dutch oven, cook the bacon over medium heat until the meat is lightly
browned and the fat has rendered. Shift the bacon to one side of the pan, or remove and reserve
using a slotted spoon.
2. Increase the heat to medium-high. Season the beef generously with salt and pepper, and add to
the pan (if the pan looks dry, drizzle in a little olive oil); sear the meat on all sides; remove and
set aside. To the pan, add the mushrooms, carrots, celery and onion. Cook, stirring frequently,
until the vegetables have softened slightly and browned in places, 8 to 10 minutes. Stir in the
tomato paste and cook until darkened slightly and fragrant, 1 to 2 minutes. Stir in the red wine,
scraping up the browned bits from the bottom of the pan. Cook until the liquid is reduced by half,
then add the tomatoes with their juices.
3. Transfer the beef back to the pan (and the bacon, if removed), and add 1 cup chicken stock if
needed to thin the consistency of the sauce. Add a few sprigs thyme, 1 sprig rosemary, 1 bay leaf
and a generous sprinkling of chili flakes. Season the sauce with salt and pepper. Bring to a gentle
boil, then reduce to a low simmer, cover and let cook until the meat is fork tender, about 2 hours.
Transfer to a work surface and shred or slice into bite-sized pieces; return the meat to the pot.
Adjust the consistency and seasoning of the sauce with the remaining chicken stock or more salt
and pepper if needed. Serve with pappardelle or another thick pasta noodle, garnished with the
pecorino romano.

Homemade Hot Chocolate
Serves 8
1 gallon milk
8 ounces bittersweet chocolate (bars)
Vanilla extract, to taste
Unsweetened cocoa powder (optional)
Salt
8 large marshmallows
In a large saucepan, combine the milk and chocolate over medium-low heat. Cook, whisking
occasionally, until the chocolate is fully melted and the consistency is smooth and rich. Add
about 1 tsp. vanilla, or more to taste. Season to taste with a small amount of salt. Thicken the
final consistency as needed by whisking in cocoa powder in 1 tbsp. increments. Serve hot in
mugs, topped with store-bought marshmallows.

Snickerdoodles
Recipe reprinted from The Cookiepedia: Mixing, Baking and Reinventing the Classics (Quirk,
2011)
1 1/3 cups flour
1/2 tsp cream of tartar
1/2 tsp baking soda
! !
!
1/8 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup plus 2 Tbsp sugar
2 tbsp. light brown sugar
1 egg
1 tsp. vanilla extract
For rolling:
1/4 cup sugar
4 tsp cinnamon
1. Preheat oven to 350°F. Line several cookie sheets with parchment paper. Set aside. Sift the
flour, cream of tartar, baking soda, and salt into a bowl and set it aside as well.
2. Cream the butter and both sugars on medium speed for several minutes until they’re light and
fluffy. Add the egg and vanilla and mix to combine.
3. Add the flour mixture in two batches, making sure the first half is incorporated before adding
the second. Stop when the second batch is fully combined.
4. Stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place
them on the cookie sheets about mix 2 inches apart, or slightly more if you think you’ve had a
heavy hand. Flatten the balls of dough slightly with the palm of your hand.
5. Bake the cookies 9 to 10 minutes, if you like them chewy, or 12 to 13 minutes, if you prefer
crispy. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto
the racks to let them finish cooling.

Recipes courtesy of Stacy Adimando for Sunday Suppers

Big-Flavor Braised Short Ribs

Serves 4
Short Ribs
1 bay leaf
Sprig of thyme
1 garlic clove
5 whole black peppercorns
2 1/2 lb/1.2 kg beef short ribs {about 8 pieces}
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
1/4 cup/60 ml dry white wine {such as Sauvignon Blanc}
3 cups/720 ml low-sodium beef or chicken broth
1 large onion, chopped
2 large carrots, cut in 2-in/5-cm chunks
2 stalks celery, cut in 2-in/5-cm chunks

Gremolata
1 lemon
1/3 cup coarsely chopped fresh flat-leaf parsley
1 tbsp extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper

Make the short ribs: Preheat the oven to 300˚F/150°C /gas 2. Wrap the bay leaf, thyme, garlic, and peppercorns in cheesecloth and tie with kitchen string to make an herb sachet.

Place the ribs on piece of parchment/baking paper and season generously on all sides with salt and pepper.

Heat the oil in a large Dutch oven or other wide, heavy ovenproof pot with a lid over medium-high heat. Add the ribs and cook to a deep brown on all sides, about 2 minutes per side. Transfer the ribs to a plate.

Add the white wine to the pan and scrape with a wooden spoon to loosen the brown bits. Add the broth and return the ribs to the pan along with the onion, carrots, celery, and herb sachet. Cover and bring to a simmer over medium-high heat; as soon as it reaches a constant simmer, transfer to the oven and cook until the meat is tender and falling off the bone, about 2 1/2 hours, stirring once to make sure that all sides are immersed in the cooking liquid.
Remove the ribs and large vegetables to a plate, leaving any small or delicate bits of vegetables behind. Cover the meat with aluminum foil to keep warm. Place the Dutch oven on the stove over medium-high heat; skim any excess fat off the broth with a large shallow spoon. Simmer the liquid over medium heat until it has thickened slightly and reduced to about 1 3/4 cups/420 ml of sauce, about 20 minutes.
Meanwhile, make the Gremolata: Use a vegetable peeler to strip two or three long pieces of lemon zest from the lemon. Slice the zest as thinly as possible with a sharp knife and stir together with the parsley and olive oil. Season with a pinch of salt and black pepper.
Serve two ribs per person on top of a bed of melted polenta or mashed potatoes in shallow bowls or plates. Spoon the cooked carrots around the sides. Top the ribs with a generous heap of the Gremolata. Serve with the cooking liquid to spoon over.

Melted Polenta

Serves 2

Melted Polenta
3 cups/720 ml water
1 cup/140 g polenta
1 tsp salt
1 1/4 cups/300 ml whole milk
2 tbsp unsalted butter
1/4 cup/30 g aged or smoked gouda cheese, grated (about 1 oz)
Freshly ground black pepper

Bring the water to a boil in a medium saucepan over medium-high heat. Slowly add the polenta and stir with a wooden spoon. Season with the salt. Decrease the heat to medium and cook, stirring occasionally, until the polenta is tender and cooked through, about 20 minutes. Add the milk, butter, and cheese to the polenta and stir together over medium-low heat until just warmed through and just soft enough to drop easily from a spoon.
To serve, spoon the polenta among two plates {leave a little behind for second serving or leftovers for lunch tomorrow} and top each with the short ribs and gremolata. Serve warm.

Roasted Beets with Pistachios

Serves 4 to 6
2 large beets/beetroots or 1 bunch baby beets/beetroots {about 1 1/4 lb/570 g}, tops trimmed
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 cara cara, navel, or blood oranges, peeled and cut in thick rounds
1/4 cup/35 g shelled Sicilian pistachios or regular pistachios {about 1 1/4 oz}
4 oz/115 g fresh ricotta cheese
Small handful of fresh mint leaves, for garnish

Preheat the oven to 450˚F/230˚C/gas8. Trim the beet/beetroot tops to 1 in/2.5 cm and scrub the skins. Drizzle the beets generously with the olive oil, sprinkle with salt and pepper, and put them in a small roasting pan with 1/4 in/6mm of water. Cover the pan loosely with aluminum foil.

Roast until the beets are just fork tender, 30 to 45 minutes, depending on the size. Set aside until cool enough to handle; cut off the root and stem ends and scrape off the skins {they should slip off easily} with a knife.

Quarter large beets or halve smaller ones and toss with additional olive oil just to coat, and salt and pepper.

Arrange them on a plate with the oranges, pistachios, and a dollop of fresh ricotta. Drizzle with olive oil and garnish with fresh mint.

Recipes Courtesy of Sarah Copeland (www.sarahcopeland.co), The Newlywed Cookbook (http://www.amazon.com/Newlywed-Cookbook-Modern-Recipes-Cooking/dp/0811876837)

Swiss Chard, Pear, and Gruyère Tart

Makes four 9-inch round tart or four 14 by 4-inch rectangular tart

Pastry Crust
2 cups (280 g) superfine brown rice flour
1 1/3 cup (180 g) quinoa flour
1 1/3 cup (140 g) almond flour
1/2 cup (80 g) potato starch
1/2 cup (60 g) tapioca starch
2 teaspoon salt
1 teaspoon freshly ground black pepper
4 stick (1 pound) cold unsalted butter, cut into 1/2-inch pieces
1 1/2 to 2 cups (24 to 32 tablespoons) ice water

1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.
2. Add 1 1/2 cups ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.
3. Turn the dough onto a work surface, knead it a couple of times, and press it together to form a disk. Cut into 4 equal pieces and Wrap them in plastic wrap. Press it down to flatten them and refrigerate it for 30 minutes.
4. Preheat the oven to 375oF (190oC). Lightly dust your work surface (preferably cold) and roll out the dough to a 1/4-inch. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.
5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)

Swiss Chard, Pear, and Gruyère Filling

1/2 cup olive oil
4 medium leek, sliced
8 cloves garlic, minced
16 cups (about 1 1/2 pounds) chopped Swiss chard, (remove tough ribs but use the tender ones)
1/2 cup white wine
4 teaspoon salt
2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
8 eggs
4 tablespoon sweet rice flour or cornstarch
2 cup whole milk
2 cup unsweetened coconut milk
2 ounces Parmesan cheese, finely grated
8 ounces Gruyère cheese, grated
4 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
Microgreens, for garnish

1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.
2. Add the Swiss chard, white wine, half of the salt, half of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.
3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 4 ounces of the Gruyère, remaining salt, and black pepper.
4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining Gruyère.
5. Bake at 375F (190C) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.

Recipes Courtesy and Copyright of Aran Goyoaga, from the book “Small Plates and Sweet Treats, Little, Brown and Company 2012″

Pea Risotto with Prosciutto and Basil Oil

For 4 people

You need:

For the Basil oil:

Sea salt
1 cup packed fresh basil leaves
½ cup olive oil

For the Risotto:

4.5 to 5 cups chicken stock
6 prosciutto slices
1 tablespoon unsalted butter
2 tablespoons olive oil
2 twigs lemon thyme
Zest of 1 organic lemon finely grated
2 shallots, finely chopped
1 leek, finely chopped1 cup (5 ¼ oz; 150 g) cleaned fresh peas
1.5 cups (10.5 oz; 300 g) Carnaroli or Arborio rice
1/3 cup white Vermouth
1.5 oz (45 g) finely grated Parmesan + more to serve
2 to 3 tablespoons Mascarpone cream or crème fraiche
2 tablespoons finely chopped parsley and mint
Lemon juice, to serve

Steps:

To make the basil oil:

Bring a large pot of salted water to a boil over high heat. Add the basil leaves and cook for 15 seconds. Drain and place in an ice water bath. Once cooled, squeeze the excess water and chop coarsely. Transfer to a blender or the bowl of a food processor. Add the olive oil and purée until smooth. Strain through a fine mesh (or chinois) and use immediately, or transfer to an airtight container and keep refrigerated for up to 3 days.

To make the risotto:

In a pot, heat the stock and set aside.
Using a non-stick frying pan, cook the prosciutto on medium to high heat until crispy. Let cool and then chop coarsely; set aside.
In a large casserole pan, melt the butter. Add the olive oil and when warm, add the thyme and lemon zest. Cook for 1 minute, then add the leek and shallots. Let soften on low heat for a few minutes, stirring occasionally.
Increase the heat and add the rice. Coat well for 1 minute before adding the Vermouth. Cook until absorbed, while stirring.
Add 1 cup of warm broth at a time, and wait until it is absorbed before adding more. When you have only 1/2 cup stock left, add the peas and continue to cook until the rice is al dente.
At this point, stir in the Parmesan, cream, and herbs. Stop the heat and cover. Let rest for 2 minutes. Discard the lemon thyme.
Serve the rice in shallow bowls and squeeze a little lemon juice in each plate. Drizzle with basil oil. Top with the shaved prosciutto, and add more Parmesan as needed.

Baked Eggs
{Serves 1}

1/4 cup mushrooms, trimmed and sliced
1 Tbsp olive oil
1 Tbsp heavy cream, at room temp
1 egg, at room temp
Salt and pepper
Chopped herbs

Preheat oven to 325 dgF. Trim and slice mushrooms thinly. Heat 1 tablespoon olive oil in a small skillet over medium. Saute mushrooms until golden and soft; season with salt and freshly ground black pepper.

Put the mushrooms in a ramekin dish. Spoon the cream over the mushrooms and crack the egg on top. Place a water bath (large dish filled with water) on the bottom rack of the oven. Cover ramekin tightly with plastic wrap and bake until egg is set, about 13 minutes. Garnish with chopped herbs.

Frico
{Serves 2}

1/4 cup Parmesan, grated

Melt the parmesan in an even layer in a non-stick pan. When it is melted and drying on the sides, carefully slide an offset spatula underneath and flip. Cook on the other side until set but not browning. Transfer to a plate, allow to cool, then crack and eat.

Mixed Greens
{Serves 4}

2 cups arugula
1 cup pea shoots
3 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 tsp grated garlic
1 tsp grainy mustard
Salt and pepper

Wash and dry arugula and pea shoots; toss together in a medium bowl. Combine olive oil, lemon juice, garlic, and mustard in a separate bowl. Whisk well, then drizzle over greens until lightly coated. Season salad with salt and pepper; then serve.

Fettuccine, Radish and Greens
{Serves 6 to 8}

1/2 stick unsalted butter, plus more if needed
4 cups (about 1 lb or 4 bunches) radishes, washed and quartered
Salt and pepper
6 cups radish greens, thoroughly rinsed
1 cup dry white wine
1 tsp dijon mustard
Grated pecorino-romano cheese
1 lb dried or fresh fettuccine

In a large pot of boiling salted water, cook the fettuccine until al dente; drain, reserving about 1/2 cup of the pasta cooking water to use in the sauce.

Meanwhile, in a large, deep sauté pan set over medium-high heat, add half the butter. When the butter is melted and bubbling, add the quartered radishes; season generously with salt and pepper. Cook for a few minutes, shaking or stirring the pan occasionally, until the radishes are al dente and the skins are a lighter shade of pink. Add the radish greens and cook for another minute or two until wilted. Transfer all to a large bowl; do not clean out the pan.

In the same pan, pour in the wine and cook over high heat for a few minutes until reduced by half. Add 1/4 cup of the reserved pasta cooking water, then stir in the mustard and a generous sprinkling of pecorino-romano cheese to help thicken the sauce. Taste and adjust seasonings, melting in more butter as needed for a creamier consistency.

Add the radishes and the pasta to the pan with the sauce and toss to coat. Add more pasta water, seasonings or butter to taste.

Pink Peppercorn Toasts
{Serves 6 to 8}

6 to 8 Italian or country-style bread, thickly sliced
Extra-virgin olive oil
Soft goat cheese, preferably bleu
About 1 tsp pink peppercorns, coarsely crushed

Preheat the oven to 350ºF. Brush or drizzle the sliced bread lightly with extra-virgin olive oil. Toast in the oven until lightly golden, about 8 to 10 minutes. Remove from oven, smear generously with goat cheese and sprinkle with crushed pink peppercorns.

roast chicken:

1 whole chicken
2 1/2 C. yellow cherry tomatoes, halved
1/4 C oil-cured olives
1 bunch ramps
1/2 head garlic, smashed & skins removed
1 tsp each chopped fresh thyme, rosemary, oregano plus whole sprigs for vegetables
1 lemon, thinly sliced
1 stick butter
2 T olive oil

oven at 450
pull your chicken out of your refrigerator one hour prior to roasting.
insert a pad of butter & a garlic clove under the skin at each breast & leg. in thecavity of the chicken put the remaining garlic cloves, the remaining lemon slices, sprigs of herbs.
season the bird with salt & pepper and rub the chopped herbs over the skin.

put your bird in the oven to roast for about an hour, until the juices run clear from the thigh when pricked or a thermometer reads 168.

combine the ramps, halved tomatoes and olives in a baking dish. toss with olive oil & sprigs of fresh herbs. when the chicken has a half hour to go, put your vegetables in the oven to roast. before serving combine the chicken drippings & the vegetables, toss to coat.

crispy cauliflower:
1/2 head green cauliflower
1 T chopped parsley
zest of 1 lemon
3 T olive oil

break the cauliflower into medium florets, slice lengthwise 1/3 in thick. heat the olive oil over medium heat in a saute pan.
brown both sides of the cauliflower, transfer to a paper towel and season with salt. serve with chopped parsley & lemon zest.

buttery red cabbage:
serves 3

1/2 head red cabbage sliced into ribbons
4 T butter
1 c. white wine
2 T white wine vinegar
salt to taste

combine butter, white wine, WWV in a sauce pan, when melted and simmering add cabbage. cover and keep on low for 30 minutes, stirring occasionally until tender.

asparagus sformato
makes 4 mini loaves using a 6 x 3.5 x 2 inch pan

2 bunches fresh asparagus (the thinner the better)
kosher salt
maldon salt
1/2 t freshly ground nutmeg, or to taste
1/4 cup grated pargmigiano
2 eggs and 2 yolks
1 stick unsalted butter
1/4 cup panko
1/2 teaspoon freshly grated nutmeg
2 c. bechamel
3 T butter
4 T all-purpose flour
2 cups hot milk
set the oven to 400.

melt 3 T butter in a saucepan, add panko and toast until golden brown. butter your baking dishes and coat with the toasted bread crumbs.

put a pot of salted water on the stove to boil for the asparagus.

make the bechamel:
3 T butter
4 T all-purpose flour
2 cups hot milk
melt the butter in a heavy bottom saucepan over medium-low flame. add the flour, mixing constantly to cook out the flour flavor without browning the flour, 3 minutes.
heat the milk in a sauce-pot, gradually add the hot milk to the flour mixture, whisking constantly until completely incorporated. stir with a wooden spoon at a simmer until the bechamel coats the back of the spoon like heavy cream. cover with plastic wrap, set-aside.

set up a bowl of ice water.
prepare the asparagus by trimming the tough ends & discarding – the stalk should naturally snap where the tender asparagus meats the tough ends.
blanch the spears until just tender, about 1 minute. shock in ice water.
cut the cooled asparagus to fit your baking dish, set aside. place the remaining stalks in a food processor, puree until finely minced.

In a mixing bowl, combine the pureed asparagus, the bechamel, salt, nutmeg, parm, eggs and yolks. Stir until thoroughly combined.
distribute the asparagus mixture evenly among your baking dishes. fill a baking pan with hot water, place your asparagus filled baking dishes into the pan so that they’re standing in the hot water. lay the reserved asparagus stalks lengthwise in the top of the baking dishes. put the pan in the oven, bake for about 40 minutes until the top is lightly browned & a tester comes out clean.

let the sformato cool in the pan briefly before removing with an off-set spatula. serve immediately with fondanta and pan con tomate.

fondanta
4 ounces fontina cheese
6 ounces heavy cream
Freshly ground black pepper
mix the cheese & cream in a saucepan until melted & completely combined.
garnish with freshly ground black pepper

pan con tomate
ciabatta bread
olive oil
ripe red tomato
2 garlic cloves
maldon salt
cracked black pepper

slice the bread 1/3 in. thick and brush generously with olive oil. toast in the oven under the broiler until golden brown & crisp.
halve the garlic cloves and the tomato, gently rub each slice from crust to crust, first with the garlic & then with the tomato.
season with maldon & pepper.

Mini Chicken and Root Vegetable Pot Pies
Serves four

Ingredients
1 sweet potato, diced
1 parsnip, diced
2 sage leaves
5-6 cremini mushrooms, diced
1 white onion, diced
2 cloves garlic, chopped
1 tbsp. olive oil
1 tbsp. butter
2 chicken breasts, diced
½ c. parsley, chopped
2½ tbsp. flour
1 c. chicken stock
½ c. white wine
Premade puff pastry dough
1 egg, plus 1 tbsp. water

1. Preheat oven to 400°.

2. Saute potatoes, parsnip, sage, mushrooms, onion, and garlic in oil and butter over medium heat.

3. Season with salt and pepper to taste, allowing vegetables to sweat about 5 minutes.

4. Remove vegetables and saute chicken breast 5 minutes.

5. Add vegetables, parsley, flour, stock, and wine. Simmer 5 minutes and season again with salt and pepper if necessary.

6. Fill four ramekins or baking cups with mixture and top each with a circle of dough about ¼-inch larger than the vessel.

7. Brush tops with egg wash and sprinkle with coarse sea salt. Bake 15-20 minutes or until puffed and golden.

Quinoa, Grapes + Spring Garlic
Adapted from Martha Stewart

3 cups seedless grapes. some halved some whole
Coarse salt + freshly ground pepper
1 cup cooked quinoa (follow instructions on the box)
Fresh mint
1/4 cup extra virgin olive oil
two heads garlic (purple or otherwise !)
1 tablespoon red wine vinegar
2 cups baby mixed greens

Preheat oven to 400 degrees. Chop top of garlic head flat and douse in olive oil. Place them on a baking sheet and bake until they begin to soften, about 30-35 minutes, until the cloves are soft. Preheat oven to 250 degrees and arrange grapes on a baking sheet in a single layer. Sprinkle with salt Bake until the grapes are about half their size (about an hour and a half). Let cool. Combine quinoa, olive oil, vinegar, smashed garlic cloves, mint leaves, baby greens, and halved grapes. Toss, salt + pepper to taste, top with whole grape bunches.