Three Many Cooks

Makes a Scant 2 quarts

1 stick (8 tablespoons) butter
1 small onion, cut into small dice (about 3/4 cup)
1/2 cup minced garlic
4 teaspoons finely grated lemon zest and 5 tablespoons juice from 2 lemons
4 cups ketchup
1 cup tomato juice
3/4 cup brown sugar
6 tablespoons molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
1/4 cup white vinegar
1 1/2 tablespoons pureed chipotles in adobo
3 cups water
Pinch salt
Several dashes hickory liquid smoke.

Heat butter in a large non-reactive Dutch oven or soup kettle over medium heat. Add onions and garlic; sauté until fragrant and soft, about 5 minutes.
Add remaining ingredients; bring to a serious simmer, reduce heat to medium-low and simmer, partially covered, until barbecue sauce thickness about 2 hours. Serve or jar and refrigerate (can be refrigerated several weeks).

Makes 24 cups

2 tablespoons vegetable oil
1 medium onion
2 garlic cloves, minced
1 can (8 ounces) sliced water chestnuts, drained and chopped medium
1 pound ground turkey
1/4 cup soy sauce
1/4 cup ketchup
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
2 teaspoons red pepper flakes
2 tablespoons brown sugar
1 head ice burg lettuce, quartered at the core, core removed, leaves separated and torn into approximate 4-inch cups
Garnish: 1/4 cup sliced scallions, 1/4 cup chopped peanuts

Heat oil in a large (12-inch skillet) over medium-high heat. Add onions, garlic, and water chestnuts; sauté until onions soften, 3 to 4 minutes. Add turkey; continue to cook, stirring frequently, until meat looses its raw color, and most of the liquid has evaporated, about 5 minutes.

Meanwhile, mix soy, ketchup, vinegar, oil, pepper flakes, and sugar. Add to the sautéing turkey; continue to cook until mixture has thickened to the texture of thick sloppy Joe’s.

When ready to serve, warm turkey mixture. Lay out lettuce cups on a serving tray. Fill each with 2 tablespoons of filling, then garnish with scallions and peanuts. Serve.

Makes 4 quarts

8 pounds peaches
1/2 to 3/4 cup sugar
2 teaspoons Fruit Fresh

Bring a large pot of water to boil. Working in batches drop peaches in water; cook to loosen skins, about 30 seconds. Slip skins off;  quarter and pit small peaches (cut larger peaches into thick wedges). Sprinkle with sugar and Fruit Fresh; toss to dissolve. Spoon peaches into freezer bags; lay flat on a cookie sheet and freeze until solid. Stack in freezer until ready to use. Partially thaw and serve with ice cream or heavy cream (or evaporated milk, a personal favorite).

This recipe is adapted from SimplyRecipes.com. Because we think it gives the sauce more flavor (and saves time) we didn’t peel or core the apples. If you don’t want to strain the applesauce, however, feel free to peel and core the fruit. We used Summer Rambos—a crisp, tart Granny Smith-style apple, but most apples (or a combination) will work nicely. If you use a sweeter variety, you might want to cut back on the sugar. When serving, sprinkle with additional ground cinnamon, if you like.

8 pounds apples, rinsed and cut into eighths
2 cups water, more if necessary
3/4 cup brown sugar or ¾ cup granulated sugar and 1 tablespoon molasses
3 tablespoons juice and 4 strips zest from 1 lemon
2 cinnamon sticks
Hefty pinch of salt

Bring all the ingredients to simmer over medium heat in a large soup kettle (to speed the process, use a heavy-bottom roasting pan set over two burners covered with a cookie sheet or heavy-duty foil). Reduce heat to low; continue to simmer, partially covered and stirring occasionally, until the apples completely fall apart, adding more water if necessary. Adjust seasonings, including sugar or salt.

Using a food mill or colander over a large bowl, strain applesauce and discard solids. Serve warm or chilled (Can be covered and refrigerated up to 2 weeks and frozen for 6 months or more.)

Serves 6

2 pounds (about 8 medium) boneless, skinless chicken thighs
2 tablespoons plus 2 teaspoons olive oil, divided
Salt and ground black pepper
1 package (1 pound) frozen pearl onions, not thawed
1 package (8 ounces) sliced baby bella mushrooms
3 ounces (about 6 thin slices) proscuitto, minced
3 large garlic cloves, minced
3/4 teaspoon dried tarragon
1/4 cup all-purpose flour
1 cup dry white wine
2 cups chicken broth
1 can (13.75 ounces) whole artichokes, halved
2 pounds new potatoes, rinsed and halved
1/4 cup chopped fresh parsley

Heat a large (11- to 12-inch) deep sauté pan over medium-high heat. Coat chicken thighs with 1 tablespoon of oil; sprinkle both sides generously with salt and pepper. Working in 2 batches, add chicken thighs to hot skillet. Cook, turning only once, until well browned, about 6 minutes per batch. Transfer to a medium bowl; set aside. Add 2 more teaspoons of oil and the onions to the skillet; cook, stirring frequently and seasoning with salt and pepper, until golden brown, about 3 minutes. Add to bowl of chicken thighs. Add remaining tablespoon of oil and mushrooms to the hot skillet; cook, stirring up browned bits and seasoning lightly with salt and pepper, until golden brown, about 3 minutes. Stir in proscuitto, garlic, and tarragon; cook until fragrant, about a minute. Stir in flour, then wine and broth, along with thighs, pearl onions, artichokes, and potatoes. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until flavors blend and potatoes are tender, about 15 minutes. Stir in parsley. Cover and let stand 5 minutes. Serve.

Serves 6 to 8

2 tablespoons olive oil, plus extra for grilling
1 medium onion, cut into medium dice
1 large garlic clove, minced
2 cups Israeli couscous
2 teaspoons garam masala
1/2  teaspoon turmeric
3 cups low-sodium chicken broth
1 each: small zucchini and yellow summer squash, trimmed and quartered lengthwise
1 red bell pepper, stemmed, seeded, and quartered
Salt and pepper
1 can (15 to 16-ounces) chickpeas, drained (about 1 1/2 cups)
1/2  cup grape tomatoes, halved
1/4 cup chopped fresh cilantro

Heat 2 tablespoons of oil in a large Dutch oven or soup kettle over medium heat. Add onion; sauté until soft, about 5 minutes. Add garlic; continue to cook until fragrant, about 1 minute longer. Add couscous and spices; cook, stirring frequently, to lightly toast, 1 to 2 minutes. Add chicken broth and 1 cup of water; bring to a boil. Reduce heat to medium-low, cover, and simmer until couscous is tender and most of the liquid has evaporated, about 10 minutes.

Meanwhile, prepare a hot charcoal or gas grill fire. Lightly drizzle zucchini, squash, and bell pepper with olive oil and a generous sprinkling of salt and pepper. Place vegetables on hot rack; grill, turning only once, until are tender, 8 to 10 minute. Remove vegetables from grill, cut them into bite-size pieces, and stir them along with chickpeas, tomatoes, and cilantro into the couscous. Adjust seasonings. Serve.

Makes about 2 1/2 dozen

1/4 cup rice wine vinegar
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon hot red pepper flakes
1 tablespoon sugar
2 medium garlic cloves, minced
1 quart vegetable or canola oil
4 pounds chicken wings, split and patted dry
1/4 cup chopped fresh cilantro
A generous sprinkling of sesame seeds

Mix vinegar, soy, ginger, pepper flakes, sugar and garlic in a large bowl; set aside.

Meanwhile, set a large wire rack over newspaper for easy frying and cleanup. Pour oil into a large Dutch oven or soup kettle and heat to 300 degrees. Working in 2 batches, slow-fry wings to par cook, 3 to 4 minutes, transferring each batch of cooked wings to rack.

Increase oil temperature to 350 degrees. Working in 3 batches, fry wings until golden brown, 4 to 5 minutes per batch, immediately adding each batch of hot wings to soy mixture; toss to coat.

Add cilantro to cooked wings; toss again. Turn wings onto a serving platter; sprinkle generously with sesame seeds and serve.

Serves 6 to 8

4 hot dogs, cut into small dice
3 large ears of corn, kernels removed; cobs halved and reserved
1 large white onion, cut into small dice
1 each: small to medium zucchini and summer squash, cut into small dice
1 large carrot, cut into small dice
2 ribs of celery, cut into small dice
1/4 teaspoon cayenne pepper (more or less to taste)
1/4 teaspoon paprika (more or less to taste)
Salt and ground black pepper
6 cups whole milk
6 or 7 small red potatoes cut into bite-sized pieces
2 bay leaves

Heat a Dutch oven or soup kettle over medium-high heat. Add hotdogs; saute until some of the fat renders. Add about half the corn; continue to saute until it starts to brown, then add onions, zucchini, yellow squash, carrot, and celery along with cayenne, paprika, and a generous sprinkling of salt and pepper. Continue to saute until vegetables are tender, then add milk, potatoes, bay leaves, corn cobs, and remaining corn kernels; Bring to a simmer, reduce heat to medium-low. Continue to simmer, partially covered, until potatoes are tender, about 15 minutes. Check liquid; adding water for a thinner soup. Remove the cobs and bay leaves, taste and adjust seasoning, if necessary.

Makes 4 large sandwiches, serving 8

The olive spread makes more than you’ll need for 4 sandwiches, but it keeps very well. And let’s face it, these sandwiches are so good you’re gonna want extra so the next time you’re craving one, it’ll be as easy as making a ham sandwich. Because I like the color and flavor contrast, I use mild black and piquant pimento-stuffed green olives here.

I’ll admit to eating a whole one of these sandwiches–once (never again). The sandwich is deceptively rich—a half should be enough for most appetites.

If you don’t want to invest in 3 cheeses, buy 2 varieties of the thicker sliced cheese—pepper Jack and Provolone, for example—and use 4 slices of each.

For The Mixed Olive Salad
2 medium garlic cloves
1/4 cup capers
1 cup drained ripe black olives
1 cup drained pimento-stuffed salad olives
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
1/2 cup finely chopped celery hearts

For The Rest of The Sandwich:
4 Portuguese rolls, split
4 thin slices each (about 9 ounces total) mozzarella, provolone, and pepper Jack
1/2 red onion, thinly sliced
1 drained can (14 ounces) quartered artichoke hearts, halved
3/4 cup sun-dried tomatoes packed in oil, halved

Mince garlic cloves in a food processor. Add capers; pulse to chop. Add olives, vinegar, and oregano; pulse to chop again. Turn into a medium bowl; stir in olive oil and celery. (Can be refrigerated in an airtight container for several weeks.)

When ready to make sandwiches, spread 2 tablespoons of the olive salad on the cut side of each half roll. Divide cheese evenly between bread. On the bottom half of each sandwich, arrange a portion of onion, artichoke hearts, and sun-dried tomatoes. Cap with sandwich top. Halve crosswise on the diagonal and serve.

by Abby Dodge in her new book, Desserts 4 Today (September 2010)

Makes 4 servings

Here’s what you’ll need:

Heavy cream 1 1/3 cups
White chocolate 4 ounces, chopped
Grand Marnier 1 tablespoon
Raspberries 1 pint

Here’s how to make it:

1. Have ready 4 small serving bowls or wineglasses and make room in the fridge.
2. Put 1/3 cup heavy cream and chopped chocolate in a large, heatproof bowl and heat in the microwave or over simmering water until chocolate is melted. Whisk until smooth and blended. Refrigerate until chilled.(For faster cooling, put the bowl over an ice-filled bowl and stir gently until chilled.)
3. Add the remaining heavy cream. Beat, using an electric mixer, until medium-firm peaks form when beaters are lifted (don’t forget to stop the mixer BEFORE lifting!). Add Grand Marnier and mix briefly.
4. Set aside a few raspberries for garnish. Add remaining berries and, using a rubber spatula, gently fold until just blended. Spoon the mixture into the serving bowls or glasses. Cover and refrigerate until ready to serve or up to 2 days. Serve chilled with remaining raspberries on top.

Switch-Ins:

In place of the Grand Marnier, switch in one of the following:

Orange zest, finely grated 1 teaspoon
Amaretto 1 tablespoon
Frangelico 1 tablespoon
Limoncello 1 tablespoon

In place of the raspberries, switch in one of the following:

Blackberries 1 pint
Blueberries 1 pint
Crushed amaretti cookies 1 1/2 cups
Gingersnap cookie crumbs 1 1/2 cups
Cinnamon cookie crumbs 1 1/2 cups
Chocolate cookie crumbs 1 1/2 cups
Hazelnuts, chopped 1 cup, toasted

Gussy It Up:

• Instead of folding in the berries, layer the cream and berries parfait-style and garnish with reserved berries and a mint sprig or two.
• Add 1 tablespoon finely chopped crystallized ginger or chopped toasted slivered almonds to the white chocolate mousse.
• Substitute 1/2 cup mascarpone cheese for 1/2 cup of the heavy cream

Photos by Erika from The IvoryHut