Baked Cod Casserole and Warm Chickpea and Artichoke Salad

The “Baked Cod Casserole,” from the February/March 2006 issue of Eating Well, targets fans of cheesy fondue. Is that you? While this dish is not one that you cook while you eat it (as a traditional fondue experience would be), it does have the sweet flavors of onions, wine, thyme, and Swiss cheese that definitely evoke fondue memories.

 

Shrimp, Kale and Cannellini Bean Casserole and Leek Soup with Dill Oil

Three winning ingredients called out to me from this recipe: the “Shrimp, Kale and Cannellini Bean Casserole,” from theperfectpantry.com. And the panko crumbs and grated parmesan promised a crispy topping. Easy enough to assemble, this casserole lacked the punch that I needed to enjoy it fully. What was missing? A sauce, perhaps?

 

Plum-Glazed Duck Breasts and Bok Choy Stir-Fry with Ginger and Garlic

See the short list of ingredients for the “Plum-Glazed Duck Breasts,” from the October 2011 issue of Fine Cooking. This appealed to me: the quality and ease. Indeed, I achieved the crispy skin, the plum tang, and each bite was wonderful.

 

Braised Chicken Thighs with Winter Vegetables and Green Couscous

Delicious chicken. That’s what I got with the recipe for “Braised Chicken Thighs with Winter Vegetables,” from the January/February 2012 issue of Everyday Food. The winning combo included bacon, cabbage, an apple, and Dijon mustard. Really, the mix of sweet and tangy worked. We were happy with this.

 

Peanut Butter Chocolate Chip Cake

If you like to eat cake and you like to bake an occasional cake (like me), this is one you should make. The “Peanut Butter Chocolate Chip Cake,” from bakeorbreak.com, includes a straightforward list of ingredients — variations of flour, sugar, fats, eggs — and those ever-appealing chocolate chips. It’s sweet enough, it’s moist enough.

 

Artichoke Tart with Polenta Crust and Potatoes with Leeks and White Wine

Why was I attracted to the “Artichoke Tart with Polenta Crust,” from Maria Speck’s Ancient Grains for Modern Meals? Because its crust is made of grits (I’ve never done that) and it’s full of favorites: Greek yogurt, artichoke hearts, goat cheese, and parmesan. I was happy when the crust turned out to be structurally sound.

 

Sausage and Fennel Orzotto

Here’s a recipe that unabashedly appeals to lazy people. Are you typically exasperated by stirring a proper rice risotto? Well, the “Sausage & Fennel Orzotto,” from cuisinerecipes.com, might require fewer minutes to stir. You’ll still need to do it — as well as to enjoy the seductive aroma of white wine as it deglazes your pan. In the end, orzo and rice are close cousins, and whoever will eat one will eat the other, I guarantee. We enjoyed this.

 

Chicken Mushroom Meatloaf and Kale and Goat Cheese Mashed Sweet Potatoes

As a cook, the appeal of meatloaf — I’ll dare to say — is creating a composed, contrived terrine of food that requires no glamorous expectations. It’s hands-on, messy, then cooks by itself in a single loaf pan. Call it rustic? Simple? Common? Whatever. Meatloaf fans make up the majority of our population, I assure you. Sure enough, the “Chicken Mushroom Meatloaf,” from allrecipes.com, was moist and kid-friendly.

 

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.