Cacciatore Butter-Stuffed Chicken and Lemon and Peas Pasta

I approached the recipes for “Cacciatore Butter-Stuffed Chicken” and “Lemon & Peas Pasta” (recipes adapted from the February 2012 issue of Cuisine at Home, below) as a PROJECT. Much time and finesse was required to make this chicken happen: make a compound butter and chill it; pound/flatten the chicken breasts, stuff them and chill them with that compound butter; bread the stuffed chicken and chill again; fry and roast the stuffed chicken, measuring its temperature throughout. Hours of time. And the end result? Memorable chicken with a crunchy, “deep-fried” exterior and moist, flavorful center. We loved it.

 

Thai Quivering Tenderloins and Camino’s Fried Farro with Dark Greens

I exalt pork tenderloin: its serene, boneless ease. The “Thai Quivering Tenderloins,” from allrecipes.com, were indeed fantastically moist; the sauce peanutty and spicy.

 

Parsnip, Sage and Mascarpone Risotto

I need not be coerced into a risotto: the scent of the evaporating white wine in the pot is enthralling enough to make me happy to keep stirring. The “Parsnip, Sage & Mascarpone Risotto,” from ledelicieux.com, was thick, pleasant, and creamy, thanks to the mascarpone and parmesan cheeses. We enjoyed the spinach and the sweet carrotness of the parsnips.

 

Japanese Miso Soup with Soba Noodles

I’ve been eating miso soup for years, loyal to it ever since I took my first slurp in a Japanese restaurant long ago. And I’ve been making it myself for just as long, knowing how easily I can keep a tub of miso in my refrigerator. Now, my seven-year-old child is a strong advocate of miso soup. What’s not to like? It’s a flavorful, clear broth. My child orders this soup, first thing, when we go to Kiku, our neighborhood sushi place. So, when I saw the recipe for “Japanese Miso Soup with Soba Noodles,” in the February 2012 issue of Cuisine at Home (recipe below), I dared to make it for my child for the first time. Could my soup compare to my child’s favorite restaurant? Read on…

 

Classic Posole

A good posole promises to be a soupy, tomatoey stew, infused with slow-roasted meat, beans, and silky hominy, then garnished with cheese, cilantro, and lime. After hearing enough hype about this, I made the “Classic Posole,” from the January 2012 issue of Bon Appetit. I was eager to float in a soup of smoked paprika and oregano, but had to wait hours for this to come together.

 

Reese’s Stuffed Oreos

How ridiculous, I thought, when I first saw and dismissed the recipe for “Reese’s Stuffed Oreos,” on cookiesandcups.com. Look at that blogger’s site and you’ll see recipe after recipe of outrageous combinations of sugar and frosting and candy. And this particular recipe wouldn’t leave my head. I kept turning around and looking back. So, I did it. I made these sweet, lovely, chocolatey things, and the true danger is now knowing how easy it is.

 

Shanghai Stir-Fried Pork with Cabbage

We all know the equation for a perfect meal: easy + quick + delicious. And that’s what the “Shanghai Stir-Fried Pork with Cabbage,” from the January 2012 issue of Food & Wine, is. I was wowed by the brilliant “15-minute freeze” method, where the pork was firmed and easier to slice into strips. Everyone loved this dish.

 

Mediterranean Crustless Chickpea Flour Quiche and Whole Grain Bulgur Salad with Mango and Walnut

Here’s a vegan showcase that we all enjoyed, without a problem. No trickery was necessary. In fact, calling this dish a “Mediterranean Crustless Chickpea Flour Quiche” (from tastespace.wordpress. com), is a disservice, since “quiche” implies an egginess that is not here. Rather, this “crustless spinach terrine” is fine without any eggs or cheese. Instead, it’s a triumph of fresh spinach, sun-dried tomatoes, and the always-alluring chickpea flour.

 

Burnished Chicken Thighs with Roasted Sweet Potatoes and Parsnips and Fresh Asparagus Soup with Parmesan Crisps

How does a cook “burnish” a chicken thigh? I giggled — curiously — at the notion, when I saw the recipe for “Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips,” from the February 2006 issue of Fine Cooking. Would these pieces of meat be polished and shiny (the definition of “burnished,” after all)? This was not shiny chicken. Fine Cooking was having fun with its adjectives. Instead, the meat was roasted until “deeply brown.” And it was good!

 

Potato, Cheese and Mushroom Pie and Escarole Salad with Provolone, Warm White Beans and Prosciutto Crisps

The “Potato, Cheese and Mushroom Pie,” from thedailyspud.com, is an ambitious recipe that showcases the best qualities of puff pastry, mushrooms, and potatoes. The pie is rich and the potato texture is perfect; the fresh mushrooms are delightful and the dried chanterelles are intense. With a moderate amount of discipline, you can assemble and enjoy this wonderful pie.