Tourte Milanese

I watched Chef Michel Richard make this recipe on a Cooking with Julia Child episode and had to try it. You can switch up ingredients any way you’d like, but this preparation worked nicely. I love making this for my Thanksgiving main course! Serve with a caesar salad and a pinor noir or pinot gris.

Recipe

1 lb. puff pastry, thawed overnight

For the Eggs:
3 T. butter
8 eggs
1 T. chopped fresh chives
1 T. chopped fresh flat-leaf parsley
2 tsp. snipped fresh tarragon
1/4 tsp. grated nutmeg
salt and freshly ground black pepper to taste

For the Spinach:
16 oz. frozen spinach, thawed, and liquid squeezed out
1 T. olive oil
1 T. unsalted butter
salt and freshly ground black pepper to taste
2 cloves garlic, peeled and minced
1/2 tsp. grated nutmeg
3 T. heavy cream (or half and half)

Rest of Filling:
8 oz. Swiss cheese (or gruyere), thinly sliced
8 oz. smoked turkey (or ham), thinly sliced
16-oz. jar roasted red peppers, drained and patted dry
1 large egg beaten with 1 T. water and a pinch of salt

Generously butter an 9-inch springform pan. On a lightly floured work surface roll both sheets of pastry together. Cut off 1/4 and set aside, covered. Roll out pastry to fit the pan and go up the sides, leaving a 1-inch overhang. Carefully fit the pastry into the pan, pressing to get a smooth fit. Roll out the smaller piece of pastry for the top to fit width of pan (9-inch diameter) and set aside on plate. Use dough scraps for cut-out designs, like leaves, and place on a separate plate. Cover all with plastic wrap and refrigerate while you prepare the filling.

In a large skillet over medium heat, add the olive oil, butter, garlic, and drained spinach. Season with salt and pepper. Stir in 3 T. cream. Sauté for a few minutes. Transfer to a plate to cool down, cover and refrigerate.

In same saucepan on low heat, melt 3 T. butter and then add the eggs, stirring with a wooden spoon to break up and combine. Add the herbs, salt and pepper. Gently but constantly stir the eggs, pulling the eggs that start to set into the center of the pan. Slide the eggs onto a plate, without mounding them, cover and chill. You want a loose, soft scramble since the eggs will be baking for a little over an hour.

Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients evenly in the following order: *half the eggs *half the spinach *half the turkey *half the cheese *all the roasted peppers laid flat. Continue layering in reverse order: *remaining cheese *remaining turkey *remaining spinach *remaining eggs. Spread each layer to the edge of the pan, using a spatula for the eggs and spinach.

Fold the excess crust (1-inch overhang) in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the tourte and gently push the edges down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent hole in the center of the crust. Add the pastry leaves and eggwash them too. Chill for 30 minutes before baking.

Preheat oven to 350-degrees. Place the tourte on a sheet pan, give it another coat of egg wash, and bake 1 hour-15 minutes. Let rest on a rack until it reaches room temperature. Run a blunt knife around the edges of the pan and release the sides. Let cool for 30 more minutes before cutting.

— Chef Michel Richard

Salmon with Garlicky Kale Tray Bake

The flavorful spice combination makes for a delicious salmon tray bake, and the garlicky kale cooks right alongside so both are done at the same time. Freshly made cornbread with butter makes a nice accompaniment (check out onceuponachef cornbread recipe). Serves 2.

Recipe

(2) 6-8 oz. salmon fillets, skin on
1/4 tsp. sweet paprika
1/8 tsp. cayenne pepper (use 1/4 tsp. if you like more heat)
1/2 tsp. garlic powder
1/2 tsp. dried oregano
salt
4 T. olive oil, divided
1 bunch Tuscan kale (aka Lacinto or Dinosaur kale), stems removed, leaves torn into bite-sized pieces
3 garlic cloves, minced
1 tsp. honey
granted zest and juice of 1 lime

Preheat the oven to 400°F and set an oven rack in the lower-middle position.

For the salmon: In a small bowl, combine the paprika, cayenne, garlic powder, dry mustard, oregano and 1/4 tsp. salt; stir until evenly mixed and no lumps remain. Use 1 T. of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 1 T. of the oil. Sprinkle the spice mix evenly over the salmon.

For the kale: In a medium bowl, toss the kale with the remaining 2 T. of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon.

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes; for well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish and serve.

— Jenn Segal, onceuponachef.com

Falafel Chicken Cutlet

Another winning recipe from Katie Lee of Food Network’s The Kitchen … using falafel mix to bread a cutlet … genius! Unusual yet familiar, and the yogurt sauce really complements the flavor of the chicken. Makes (4) 4-oz. servings.

Recipe

For the Chicken:
1 c. flour
1 egg, beaten
1 packet from a 6.35-oz. box falafel mix (I used Knorr)
1 lb. chicken breast, pounded to 1/2-inch thick (I usually get 2 large chicken breasts per pound and serve half a breast per serving)
Kosher salt and freshly ground black pepper
olive oil or vegetable oil for frying

For the Salad:
5-oz. baby arugula
juice of half a lemon
Kosher salt
olive oil for drizzling
1 pint grape tomatoes, thinly sliced
half an English cucumber, thinly sliced

Yogurt Dressing for the Chicken:
1 c. nonfat Greek yogurt
olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black papper
juice of half a lemon
1 T. red wine vinegar
1 T. finely chopped fresh cilantro
1 T. finely chopped fresh dill
1 T. finely chopped fresh mint

For the yogurt dressing, combine the yogurt, a drizzle of olive oil, salt and pepper, lemon juice, vinegar, cilantro, dill, and mint. Whisk well, then cover and keep in the refrigerator until ready to use.

For the chicken, set up a breading station with three shallow plates, one with the flour, one with the egg, and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper; evenly coat in the flour, shaking off the excess, followed by the egg, and finished with the falafel mix. Put on a plate and refrigerate 30 minutes before cooking (this helps the breading adhere).

Preheat the oven to 400-degrees. Fit a baking sheet with a wire rack and set aside.

In a large skillet, add 1/4-inch of oil over medium high heat until the oil is shimmering. Add the chicken and cook until browned, about 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165-degrees, about 15 minutes.

For the salad, toss the arugula in a large bowl with the lemon juice, a pinch of salt, and a drizzle of olive oil. Add the tomatoes and cucumbers and season with more salt to taste. Toss to combine.

After removing the chicken from the oven, let it rest for 5 minutes. Plate with the salad on top and to the side of the cutlet, with a big dollop of yogurt dressing on the side.

— Katie Lee Biegel, Food Network

Mediterranean Shrimp Tray Bake

One of my favorite tray bakes, this dish makes you feel like you’re on vacation in Greece! Get all your ingredients prepped ahead of time because it takes no time at all to bake this delicious meal. Serve with a nice chardonnay or crisp pinot gris! Serves 4.

Recipe

Vegetables:
3 T. dry white wine
2 T. olive oil
3 cloves garlic, minced
12 oz. jar artichoke hearts, drained
8 oz. haricot vert, trimmed and cut in half
1 pint grape tomatoes
1/3 c. kalamata olives, pitted and coarsely chopped
2 T. capers, drained and coarsely chopped
1 red onion, cut into chunks
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper

Shrimp:
1 T. olive oil
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 clove garlic, minced
grated zest and juice of 1 lemon
1 lb. cleaned large shrimp
1/4 tsp. Kosher salt
pinch of freshly ground black pepper

1 French baguette, cut in half lengthwise and then crosswise into 4 pieces total
olive oil for drizzling onto bread
4 oz. crumbled feta cheese

Preheat oven to 450-degrees.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the drained artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer the mixture to a baking sheet and spread evenly. Roast 12 minutes.

For the shrimp: While the vegetables are roasting use the same bowl and mix together the olive oil, oregano, red pepper flakes, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with 1/4 tsp. salt and a large pinch of black pepper.

Drizzle the baguette pieces with olive oil.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Drizzle any leftover marinade over the shrimp and veggies. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, about 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with crumbled feta and serve with the bread.

— Katie Lee Biegel, Food Network

Crispy Mustard Chicken

An easy weeknight dinner packed with flavor. Dipping the chicken thighs in a mixture of mustard and wine is a game changer! Roast the chicken and potatoes and serve on a bed of greens — use frisée, romaine, or green leaf lettuce dressed with the mustard vinaigrette. I often add sliced raw sugar snap peas and alfalfa sprouts to the greens for some crunch. Serves 4.

Recipe

2 garlic cloves
2 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 c. panko
1 T. grated lemon zest
olive oil
1 T. unsalted butter, melted
3 T. Dijon mustard
1/4 c. dry white wine
4 large boneless, skinless chicken thighs
1 lb. fingerling potatoes, halved lengthwise (or petite potatoes, halved)
salad greens - frisee, green leaf lettuce, or romaine

Mustard Vinaigrette:
1/4 c. minced shallots
1/4 c. apple cider vinegar
1/2 c. olive oil
1 T. Dijon mustard
Kosher salt and freshly ground black pepper

Preheat the oven to 375-degrees. Place the garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and process until the garlic is finely minced. Add the panko, lemon zest, 1 T. olive oil, and butter and pulse a few times to moisten the panko. Pour into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the top side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press about an extra tablespoon of remaining crumbs onto the chicken. Any leftover crumbs can be added to the potatoes.

Place the potatoes, any remaining panko mixture, 1 T. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both the chicken and potatoes together for 35 to 40 minutes.

Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the greens with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan.

For the vinaigrette, place the shallots, vinegar, olive oil, mustard, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl and whisk until emulsified.

— Ina Garten, Food Network

Coq au Vin

The two hours it takes to make this dish is worth every second! Be sure to use a good red wine that you would drink — here I used a Canas Feast Cuneo Bordeaux with yummy results. Serve with a nice crusty bread, roasted parsley potatoes, and a simple green salad.

Recipe

3 T. olive oil, divided
4 ounces diced pancetta (or bacon)
8 bone-in, skin-on chicken thighs, trimmed of excess skin (using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat)
salt and freshly ground black pepper
1 large yellow onion, roughly chopped
4 garlic cloves, roughly chopped
¼ c. Cognac
2½ c. red wine, (such as Burgundy, Bordeaux, Pinot Noir)
2½ c. chicken broth
1½ T. tomato paste
2 tsp. balsamic vinegar
1½ tsp. sugar
1 T. fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots, peeled and cut into ½-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 T. unsalted butter, softened
4 T. all-purpose flour
Chopped parsley for garnish

Heat 1 T. of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.

Season the chicken all over with 2 tsp. salt and ½ tsp. pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.

Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.

Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.

While the chicken cooks, heat the remaining 2 T. of oil in a large skillet over medium heat. Add the mushrooms and ¼ tsp. salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.

Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.

Using a slotted spoon, transfer the cooked chicken to a plate.

Increase the heat in the Dutch oven/pot to medium and stir in the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes. Fish out and discard the bay leaf.

Using a fork and knife, pull the skin off of the chicken and discard.

Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Sprinkle each serving with some chopped parsley.

Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)

— Jenn Segal, onceuponachef.com