On Iron Chef, Top Chef and other cooking shows they always talk about balance and acidity in the dishes.  I think the splash of sherry vinegar makes this dish.  I know it sounds like a pain to peel cherry tomatoes but it’s really not hard and it does add to the dish.

Chicken Thighs with Squashed Fingerlings and Tomatoes

Serves 4

1 3/4 lbs fingerling potatoes
salt and pepper
8 boned and skinless chicken thighs
olive oil
1 1/4 lbs. cherry tomatoes
fresh rosemary
sherry vinegar

Boil the potatoes in salted water until they are cooked.  Drain them in a colander and gently smash them so they burst.

Preheat your oven to 400 degrees.  Cut each thigh into thirds.  In a bowl, toss the thighs with a splash of olive oil, salt and pepper.  Fry the chicken pieces in a large frying pan until almost cooked, about 10 minutes, then remove the chicken from the pan.

Prick the tomatoes with sharp knife.  Place them in a bowl, cover them with boiling water, and drain after 1 minute.  When they have cooled a bit, pinch off the skins.

In a bowl add the rosemary, more salt and pepper, and a splash of olive oil and a splash of sherry vinegar.  Stir well.  Add the chicken, potatoes and tomatoes to the bowl and toss.  Spread the ingredients in a roasting pan so that they are in a single layer.  Bake for 40 minutes.

Wild rice varies quite a bit in terms of how long it takes to cook.  It depends on how dry it is and the size.  This recipe could vary by a good 1/2 hour so you need to watch it to see if it’s cooked but also to see if you may need to add some more broth while it’s baking.

This is my “go to” recipe for a side dish which works week nights and also for entertaining.  It’s also great for breakfast the next day with a fried or poached egg.

You could easily substitute pecans for the almonds, raisins for the dried cherries, regular onions for the red onions, and so on.

My Favorite Wild Rice Casserole

Serves 4 to 6

1 cup wild rice
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup slivered onions
1/2 cup dried cherries
1 cup sliced crimini mushrooms
1 tsp. dried thyme
1/2 cup white wine
2 cups chicken broth

Combine all of the ingredients into a cooking dish that you can put on the stove and in the oven.  Bring the mixture to a boil on the stove (this just reduces the cooking time in the oven).  Bake at 350 degrees for about 1 1/2 hours until the broth is absorbed and the rice is chewy but tender.

Moo-Shu Pork

Serves 4

1 pork tenderloin, cut into 1/8 inch strips
2 Tbls. soy sauce
2 Tbls. vegetable oil
2 Tbls. sake
2 tsps. corn starch
2 eggs, lightly beaten
2 Tbls. balsamic vinegar
1/2 cup chicken stock
6 shitake mushrooms, stemmed and julienned
1 red bell pepper, julienned
4 scallions, julienned
3 cups Napa cabbage, diced

In a bowl, mix together the soy sauce, oil and sake.  Toss the pork with this mixture.  Add the cornstarch and mix well.  Cover and refrigerate.

Make a thin egg omelet by pouring the eggs in a large skillet and cook until set.  Flip the eggs onto a cutting board and cut into thin strips.

Mix the balsamic vinegar and chicken stock.

Heat some vegetable oil in a skillet or wok.  Add the pork and cook until it’s cooked, about 2 minutes.  Remove from the wok.

Add some more oil to your skillet of wok.  Add the mushrooms, bell pepper, scallions, cabbage and chicken stock mixture and stir fry until the vegetables are cooked, about 3 minutes.  Add the egg strips and the pork and stir fry until heated.

Cherry Tomatoes Filled with Curried Cream Cheese

Makes 40

20 yellow or red cherry tomatoes
1 Tbls. curry powder
1/2 lb. cream cheese, softened
2 tsps. heavy cream
salt and pepper
1 Tbls. minced chives

Slice the tomatoes in half.  Using a small spoon or your finger, scoop out the seeds and drain the halves upside down.  Mix together the curry, cream cheese, cream, and salt and pepper to taste.  Fill the tomatoes with the cream cheese mixture using a pastry bag or a small spoon.  Sprinkle the filled tomatoes with chives.

Nectarines Wrapped in Prosciutto

Makes 24

2 nectarines
3 Tbls. sherry vinegar
1 Tbls. honey
1/2 tsp. cumin
12 thin slices of prosciutto
24 small basil leaves

Cut each nectarine into 12 slices.  Make the marinade by whisking together the vinegar, honey and cumin.  Add the nectarine slices and toss to coat.  It’s best if you let it marinade for about 20 minutes, tossing regularly.

Cut the prosciutto slices in half.  Roll each nectarine wedge with a piece of the prosciutto and skewer it with a basil leave with a toothpick.  You can serve these either room temperature or chilled.

Asparagus, Snap Pea and Avocado Pasta

Serves 4 to 6

1 lb. asparagus cut into 2 inch pieces
1 lb. sugar snap peas
1 lb. pasta
4 Tbls. butter
1 avocado, but into 1/2 inch pieces
1/2 cup combined chopped mint and basil
zest of one lemon
1/2 cup shredded Parmesan cheese

In a large pot of boiling salted water, cook the asparagus for 2 minutes.  Add the snap peas and cook for an additional minute.  Scoop out the vegetables and transfer to a bowl.

Return the water to a boil, add the pasta and cook according to the directions.  Drain, reserving 1 cup of pasta water.

In the pasta pot, melt 2 Tbls. butter over medium heat.  Add the asparagus and snap peas and season with salt and pepper.  Cook for about 2 minutes until crisp tender.  Add remaining butter, lemon zest, pasta, avocado, herbs, cheese and reserved pasta water.  Toss to combine.

Monkfish Bourride

Serves 4

8 small red potatoes
2 large leeks (white parts only) cut into 1/4 inch coins and thoroughly washed
1 lb. monkfish fillet, cut into 2 inch pieces
3 Tbls. olive oil
8 slow-braised tomatoes (recipe below)
1 large fennel bulb, stalks discarded and bulb halved lengthwise, cored, and thinly sliced
1 cup thinly sliced shallots
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 cup water
1 tsp. dried hot red pepper flakes
1 tsp. finely grated fresh lemon zest
2 Tbls. chopped fresh basil leaves

Quarter or halve the potatoes (depending on their size), cover with salted cold water and simmer until just tender, about 10 minutes.  Drain and cool.

Season the monkfish with salt and pepper.  Heat the oil in a heavy skillet and sear the monkfish on all sides until golden, about 2 minutes total.  Transfer the fish to a plate.

Heat 2 Tbls. oil from the slow-braised tomatoes in a skillet, saute the leeks, fennel, and shallots until softened, about 4 to 6 minutes.  Add the garlic and saute until fragrant, about another 2 minutes.

Add the wine, water, red pepper flakes, zest and tomato halves and cook for about 5 minutes.  Add the monkfish and potatoes to the skillet and simmer, covered until the fish is just cooked through, about 5 minutes.  Stir in the basil.

Slow Cooked Tomatoes

8 Roma tomatoes, halved
3/4 cup olive oil
1 garlic clove, sliced thin

Place the tomatoes in a baking dish.  Pour the olive oil over the tomatoes and intersperse the slices garlic between the tomato halves.

Bake at 250 degrees for about 2 1/2 hours until they are quite soft but still retain their shape.

Lamb Shanks with Cannellini Beans

Serves 2

2 lamb shanks
1 large can Cannellini beans
1 regular can of diced tomatoes, drained
1 Tbls. fresh chopped rosemary or 1 tsp. dried rosemary
About 2 cups chicken broth

In a dutch oven or a similar covered cooking pan, mix the beans, tomatoes and rosemary together.  Lay the lamb shanks over the beans.  Pour in the chicken broth to cover the shanks.  Cover and bake at 275 degrees for about 2 1/2 hours. 

Osso Buco with Gremolata

Serves 4

2 Tbls. olive oil
4 veal shanks
salt and pepper
flour for dredging
1/3 cup pancetta, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 1/2 cups onions, chopped
1 Tbls. garlic, minced
1 1/2 Tbls. fresh rosemary, chopped
1 1/2 cups red wine
1 can diced tomatoes, drained
3 cups beef stock

For the gremolata:

The zest of 1 lemon
The zest of 1 orange
1 garlic clove, minced
2 Tbls. parsley, chopped
2 Tbls. toasted pine nuts, chopped

Heat the oil in a Dutch oven (or something equivalent).  Season the shanks with the salt and pepper and dredge in the flour.  Add the shanks to the oil and cook until browned on both sides.  Remove the shanks from the oil to a plate.  Add the pancetta, carrots, celery and onions to the pan and cook until the vegetables are soft, about 4 minutes.

Add the garlic and rosemary and cook for 1 minute.  Add the wine and deglaze the pot.  Add the tomatoes and beef stock, stir, and then add the shanks back in the pot.  Bring the mixture to a boil, cover and reduce to a simmer for 2 1/2 to 3 hours.

Carefully, remove the shanks from the liquid.  Skim off any grease that rises to the top.  Return to a boil for about 10 minutes to thicken the sauce.

To make the gremolata, just combine all of the ingredients in a bowl.

Serve the shanks with polenta, risotto or noodles (as shown in the picture).  Place the shanks on them, spoon the vegetables over the shanks, and top with some of the gremolata.

Tilapia Poached in Coconut, Ginger and Basil Broth

Serves 4

4 good size tilapia fillets (2 if they are connected, and cut them apart)
Salt and pepper
1 Tbls. grated fresh ginger
1 cup roughly chopped basil
1 Tbls. vegetable oil
1 large shallot, thinly sliced
One 2-inch piece fresh ginger, peeled and cut into matchsticks
2 cloves garlic, finely minced
4 celery stalks, thinly sliced on the diagonal
1 small fresh hot chili, sliced into thin rings
1 cup chicken broth
5 1/2 ounces lite coconut broth
4 scallions, thinly sliced on the diagonal
2 Tbls. fish sauce
The zest of one lime
2 Tbls. fresh lime juice
1 Tbls. mirin
2 cups jasmine rice, cooked according to directions

Spread the fillets on a work surface, skin side down.  Season with salt and pepper.  Spread the grated ginger on the fillets.  Sprinkle about 1 Tbls. of the chopped basil on the fillets.  Place two of the fillets on top of the other two, with the basil and ginger on the inside.

In a Dutch oven (or something similar), heat the oil.  Add the shallot, ginger matchsticks, and garlic.  Saute for 1 minute.  Add the celery and chili and saute for about 2 minutes.  Add the chicken broth and heat for 2 minutes.  Arrange the fish “packages” on top of the celery mixture.  Pour the coconut milk over the fish and turn the heat to high.  As soon as the coconut milk simmers, reduce the heat to medium low and cover.  Simmer until the fish is cooked through, about 10 minutes.

Carefully transfer the fish to a plate.  Increase the heat to high.  Add the remaining basil, scallions, fish sauce, lime zest and juice, and mirin.  Bring the broth to a simmer.

For each serving, place a small mound of rice in a bowl, top with 1/2 of one of the fish “packages”, ladle the hot broth and celery over the fish and serve immediately.