Aaron and I have been doing a wine and cheese night in our home on Friday evenings, when we can. We splurge on buying really delicious cheeses and a decent bottle of wine since we don’t have to pay a babysitter, tip, restaurant prices, etc . . .  Pop in a good movie and it’s a date!

Ingredients

• roasted garlic –cut off top, drizzle with olive oil (good amount), sprinkle with salt and pepper, scrunch some foil around it, and pop in the oven for approx 45-60 min @ 400-425.
• fruit  and nuts– choose one or two: figs, red grapes, apples, pears. Almonds, candied walnuts or pecans
• meat – salami or prosciutto
• olives- check out the olive bar at your local grocer; they often have pepper and artichokes too. Experiment!
• bread - I usually just slice and broil a baquette brushed with olive oil and sprinkled with salt
• cheese –this is the star for us.  Try to pick three really different cheeses. Pictured above is a manchego,
triple cream gouda, and a goat’s milk cheese called Humbolt Fog (if you love cheese, you must try this). Point Reyes blue cheese is also divine.

I purchase 1/4 lb of each cheese, which was a good amount for us to have two wine and cheese nights.

For this dish I use Tyler’s Ultimate Stuffed Potato recipe and just make a few changes. I basically use more milk in the mornay (fancy name for cheese sauce) and add more veggies. I also skip his last step where he puts the stuffed potato back in the oven and tops it with MORE cheese (why do I skip that step again?) This can be a meal in itself, especially if you choose to add the bacon. We always have leftovers that we eat the next day for lunch. 

Ingredients

• 4 medium-sized russet potatoes
• Extra-virgin olive oil
• Kosher salt
• 1/2 stick butter
• 1/4 cup all-purpose flour
• 1/2-1 cup milk (heated)
• About 2 cups shredded sharp Cheddar
• about 4 cups of blanched or steamed broccoli and/or cauliflower florets
• bacon or prosciutto (if you have it ), cooked until crisp and diced
• chives, chopped
• freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

“Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking, prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat (your making a roux here) and then whisking in the milk*. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.”

*If you’ve never made a mornay sauce, I’ve found that by heating my milk up first I have a better result with the sauce thickening evenly.  Also, be careful how fast you pour in the milk and whisk. whisk, whisk.  Pouring too slow might leave you with too thick of a sauce, and pouring to fast could prevent it from thickening. If your sauce seems too thin, cook it a bit longer until it thickens. If it start getting too thick, turn down the heat or add more milk.

Tip: If you’re short on time, give the potatoes a head start in the microwave before putting them in the oven.

Tip #2: Now that you know how to make a mornay sauce, you can make your own mac and cheese!

from Epicurious.com (out of 488 reviewers, 93% would make it again! A definite keeper)

This dish tastes complicated, but it is so easy. And, you can make it several days ahead!  I’ve made it so many times, and it holds up nicely to little changes and adjustments (see my notes).  This last time I made it, I actually marinated the chicken in yogurt for 2 days because I wanted to see if it would make the chicken more tender, which it did. I normally wouldn’t have done that, but I had defrosted the chicken and knew I wasn’t going to be able to make the dish for two days.

The dish definitely has some heat, but the yogurt really mellows it out and provides a nice contrast.  If you don’t like cashews, try adding peanuts so it still has a crunch.  Add some steamed broccoli on the side for a balanced meal.

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger (I used about a tsp of ground ginger since I didn’t have fresh)
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne (this definitely gives it a noticeable heat –use less if you’re sensitive too spice)
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces (I use 7-9 boneless skinless chicken thighs)
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro (I only had an 1/8 cup so I threw in a 1/2 tsp of coriander)
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt (I used low fat and it was great)

Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving:

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground (you could skip this and just add the cashews whole or slightly chopped –I buy reduced salt cashew pieces from TJ’s), then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

These meatballs were inspired by my mom and Tyler Florence. From my mom I borrow the finely chopped spinach and the oven method of cooking the meatballs (browning them in a pan is a pain in the butt and doesn’t really add anything for me). From Tyler I borrow the measurements.

I made them several weeks ago (picture was an afterthought) and am ready for some more. Aaron actually said, “these are the best meatballs I’ve ever had.” (sorry, Mom) THIS IS HUGE!  For those of you who know Aaron well, he can be a bit hard to please in the food department and will often offer advice when I’m not really looking for any. In the past, the meatballs I’ve made have been too firm and bland. These came out tender and flavorful –perfect to serve with spaghetti or as a meatball sandwich. I am still surprised at how delicious these are given the simplicity of the ingredients.

These are pretty darn easy to make and freeze fabulously.  We got at least four meals out of them. Definitely freeze about 6 meatballs separately to make two meatball subs for lunch or dinner.

I cannot guarantee they will be as delicious if you use just one meat, but you could always try.  I really believe it’s the combo of meats I used that made them so tender and flavorful. My local butcher shop sells a tri-mix of equal parts veal, pork, and beef for this very purpose. If you can’t find it pre-mixed, mix your own. However, this just might be a great opportunity to get acquainted with your local butcher. If you have a problem with using veal, just use equal parts pork and beef (that’s what Tyler does).

Ingredients

• 3 lbs ground meat (1 lb each of ground veal, pork, and beef)
• 1 egg
• 1/2-3/4 cup grated parmesan/Romano blend (at TJ’s)
• 4 thick slices firm white bread, crusts removed and torn into pieces (I used 1/2 loaf of par baked French baguette from TJ’s)
• 1 good size onion finely minced (keep it raw –I had my reservations about this, but mom insisted)
• several large handfuls of spinach -(I pulsed it in my food processor to get a very fine chop –you could do it by hand)
• small handful of basil (threw it in with the spinach)
• 2-3 cloves of garlic, pressed
• 1-2 tsp kosher salt
• fresh ground pepper
• 2 cans of TJ’s Tuscano Marinara sauce or other sauce of choice.

*If you are out of garlic, you could always use some garlic salt in place of the kosher salt.

Directions

Preheat oven to 350 and take out a sheet pan.

Pour enough milk over the bread in a bowl to moisten and let it soak. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the remaining ingredients. Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough.

Using a large ice-cream scooper (the kind with the spring) or your hands, form meatballs into golf ball size and place even spaced on a large sheet pan. You might need two sheet pans depending on how large yours are. Cook in oven for approx 30 min. If using two pans you can rotate them half way through to achieve a more even cooking outcome. Don’t over cook. They are going to simmer in your tomato sauce for two hours, so it’s better to under cook them because they can always finish cooking in the sauce.

While meatballs are cooking, heat your tomato sauce of choice in a large pot. When meatballs are done cooking, place in the pot and simmer, almost covered for 2 hours. Serve over your favorite spaghetti or on a baguette with melted mozzarella.

*I can’t remember, but I think this made more than 24 meatballs, sorry :(

If you’ve never cooked with eggplant before, this is a great first recipe. This lasagna is AMAZING! It is so flavorful and filling; you will not even miss the noodles or meat.  Aaron loves when I make this–definitely a Barker favorite.  I’ve included the original recipe (thanks Danny Boome from the Food Network) with my alterations in bold.  See additional notes and tips below.  With my adaptations (more eggplant, mushrooms, sauce, and cheese) I’m able to make 1 8x8 plus a little 7x5 to freeze for later. If making for a larger group, you could probably make just 1 9x13. Goes great with a side of capellini tossed with parmesan, butter/olive oil, salt and pepper.

Ingredients

• 2 large eggplants, sliced lengthwise 3/4-inch thick  (I use 3 see picture below –I peel the eggplants before slicing so you don’t have to deal with the chewy skin)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms (I use at least 2 cups of thickly sliced –buy in bulk at Costco)
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2-3/4 cup of shredded mozzarella
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves (I use a heaping tsp of dried since I don’t have fresh in my garden)
• 2 cups Nona's Marinara Sauce, recipe follows (I use 1 can or TJ’s Tuscano Marinara)

Directions

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes total.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. (Tip-if you want a nice browned mushroom, don’t move them around while cooking.  Wait several minutes before giving them a stir) Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, shredded mozzarella, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture (reserve some if you want to make an extra for the freezer). Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Tips

I use three eggplants so that I have enough to make a little frozen one for later. Those three eggplants make two sheet pans of sliced eggplant –you can cook them at the same time in the oven.  If using two different racks, rotate the racks half way through when you take them out to flip them.

This is the best sauce.  There are 3 cups of sauce in this can.  Thus, I use the leftover cup to make my mini freezer lasagna.

If making an extra to freeze, just pop it in the oven frozen –no need to defrost.

Aaron often requests this dish because it’s hearty and satisfying. I love this dish because I usually have everything on hand.  The pancetta, unopened, can last a month in the fridge.  Frozen peas last a really long time, and my pantry is always stocked with a variety of pastas. The only thing I might need to pick up at the store is the cream. I decided to add the peas to Emeril’s version because I felt like it needed some color and a veggie.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter (I’m sure salted would be just fine)
• 1 small yellow onion, minced
• 4 ounces pancetta or prosciutto, diced (TJ’s sells 4oz containers in the meat section)
• 1 pound fresh linguine (I’ve never used fresh, although it would probably be delicious. I usually just use a package of spaghetti –angel hair would not be a good choice for this dish (too thin)
• 1-2 cups of fresh or frozen peas (depends on the ratio you want. TJ’s organic peas are my favorite frozen pea)
• 3 large egg yolks, at room temperature
• 1/2 cup heavy cream, at room temperature (I use half milk/half cream to trim some calories) 
• 3/4 cup finely grated Parmigiano-Reggiano, at room temperature
• Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil and cook your pasta of choice according to the package directions (try not to over cook because an al dente past works best for this dish).

Meanwhile, heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta and cook until the onions are translucent and the pancetta is beginning to crisp. At this time I throw in the peas and put the lid on (the peas just cook in the pan –no need to defrost) After throwing in the peas, immediately remove from the heat and set aside.

Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot (I just throw the pasta in my large skillet with the pea/pancetta, onion mixture –use whatever is easiest to stir) . Stir to coat and make sure the mixture is over medium heat before the next step.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt (use kosher or sea salt –please never use table salt to season your food –it’s WAY too harsh) and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.