4 garlic cloves, divided
½ cup (packed) fresh basil leaves
¼ cup mayonnaise
5 tablespoons extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 tablespoon fresh lemon juice
4 cups (about 1 1/3 pound) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup dry white wine
1 8-ounce bottle clam juice
3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)
Finely grate 2 garlic cloves and put it in a blender. Add the basil, mayonnaise, 3 tablespoons oil, anchovies and lemon juice to the blender. Puree until smooth. Remove the basil rouille to a bowl. Cover and chill.
In a heavy pot, heat the remaining 2 tablespoons oil over medium heat. Add the tomatoes and the fennel. Season with salt and pepper. Cook, for 10 minutes, stirring occasionally or until the tomatoes burst.
Slice the remaining 2 garlic cloves and add to the pot. Cook, stirring often for 1 minute or until the garlic becomes fragrant. Pour in the wine and cook for 1 minute, stirring often or until the wine is almost absorbed.
Add the clam juice and 4 cups of water to the pot. Bring to boil. Add shellfish and cook, covered for 3 minutes or until the shell is opened. Discard any shells that do not open. Add parsley.
Spread basil rouille on a slice of bread and serve with the bouillabaisse.
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth
4 tablespoons butter
1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
20 1-inch-diameter pearl onions, or boiling onions, peeled
Chopped fresh parsley
1 pack noodles
In a large pot, over high heat, mix wine, onion, celery, carrot, garlic and peppercorns. Bring to boil. Decrease heat to medium and cook for another 5 minutes. Let cool completely and then blend in oil.
Arrange chicken in a large glass bowl and pour the wine mixture over it. Stir to coat evenly.
Cover and refrigerate, turning chicken occasionally for 1 day and up to 2 days.
Remove chicken from the marinade and place on paper towels to drain. Strain the marinade and keep the vegetables and the liquid separately.
In a large heavy pot, heat oil over medium heat. Add bacon. Sauté until brown and crisp.
Remove the bacon using a slotted spoon to a bowl, letting the oil drain back into the pot.
Add chicken to the pot with skin side down. Sauté for 8 minutes on each side or until brown.
Remove chicken to a large bowl. Add vegetables from the marinade to the pot and sauté for 10 minutes or until they are brown. Add flour and mix well. Cook, stirring continuously for 2 minutes. Slowly whisk in the liquid from the marinade. Whisking continuously, bring it to boil. Cook, stirring occasionally for 2 minutes or until the sauce thickens.
Add shallots, garlic, herb sprigs, and bay leaves. Then add the broth. Return the chicken to the pot with skin side up and in a single layer. Reduce heat to low and simmer for 30 minutes. Turn chicken and simmer for another 15 minutes.
In the meantime, melt butter in a heavy skillet. Add the mushrooms and sauté for 8 minutes or until tender. Remove mushrooms to a plate. Melt remaining 1 tbsp butter and add the onions. Sauté for 8 minutes or until slightly brown and remove from heat. Place alongside the mushroom. Keep the skillet.
Transfer the chicken to the plate using a pair of tongs. Strain the sauce from the pot in to skillet. Press the solid particles to remove excess sauce and discard the solids. Bring sauce to a simmer. Scrap up the brown bits and then return to the pot. Add onions to the pot and simmer over medium heat. Cover and cook for 8 minutes or until the onions are almost tender.
Add mushroom and bacon and continue to simmer for about 12 minutes or until the onions are very tender and the sauce is reduced.
Carefully spoon of excess fat from the top of sauce and season with salt and pepper. Add chicken to the sauce.
Cook noodles according to the directions in the package.
Arrange the cooked noodles on a plate and place chicken on top of the noodles. Spoon the vegetables and the sauce over the chicken and sprinkle with chopped parsley.
1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise, fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-ounce package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed
½ cup heavy whipping cream
1 cup low-salt chicken broth
1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-ounce package fresh baby spinach leaves
½ cup finely grated Parmesan cheese plus additional (for serving)
In a large nonstick skillet, heat oil over medium heat. Add the sliced fennel bulb, sausage and mushrooms and sauté for 15 minutes or until the sausage us brown and cooked through and the fennel is almost tender. Add the garlic and fennel seeds and stir for 1 minute. Blend in the cream, then 1 cup broth. Bring to boil and continue to boil for 2 to 3 minutes or until the liquid is reduced and slightly thickened.
In the mean time, cook tortellini stirring occasionally, in a large pot of lightly salted boiling water until tender but still firm. Drain tortellini and return to the pot.
Add the sausage mixture to the pot and cook over medium heat stirring continuously until well blended. Add the spinach and cook till the spinach wilts. Add ½ cup cheese, broth by ¼ cupfuls to moisten the mixture if dry.
Season with salt and pepper. Sprinkle with the chopped fennel fronds and serve.
1 tablespoon olive oil
1 cup chopped onion
¾ cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
¼-cup tomato paste
¼ cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
½ teaspoon dried crushed red pepper
15 lasagna noodles
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese 1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 ¾ cups grated mozzarella cheese
In a heavy pan, heat oil over medium heat. Add the onion, carrots and garlic to the hot oil. Sauté for 12 minutes or until they are softened. Add beef and sausages and sauté until fully cooked. If lumps form, break them up with the back of a spoon. Add the remaining ingredients and cover. Cook over low heat, stirring occasionally for 15 minutes or until the flavors blend together and about 5 cups of sauce is remaining. Remove the bay leaf from the sauce and discard. Let cool at room temperature.
Preheat the oven to 350o F.
In a large pot of lightly salted boiling water, add the noodles and cook for 7 minutes or until they are almost tender.
Drain and rinse with cold water, Keep the noodles covered with cold water.
Mix the ricotta and ¾ cup Parmesan cheese in a bowl and mix in the spinach. Season with salt and pepper. Blend in the eggs.
Drain the pasta and pat dry. Spread ½ cup of the sauce over the bottom of a glass 13X9 inch baking dish. Arrange 5 noodles over the sauce, overlapping to fit and covering the entire baking dish. Spread half of the cheese mixture evenly over the noodles. Spread 2 cups of mozzarella cheese evenly over the cheese mixture. Spoon 1 ½ cups of the sauce over the cheese and spreading evenly with a spatula to cover the entire surface.
Repeat the layers with noodles, cheese mixture, mozzarella cheese, and sauce. Place the remaining 5 noodles over the sauce. Spread any remaining sauce over the noodles and sprinkle the remaining mozzarella cheese and ¼ cup of Parmesan cheese evenly over the lasagna.
Use a aluminum foil sheet to cover the baking dish and bake for 40 minutes.
Uncover and bake for another 40 minutes or until it is bubbly. Remove from the oven and sprinkle chopped parsley for garnish.
Let stand for 15 minutes before serving.