Dayrecipe Food Community

An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.

Makes 6 servings.

INGREDIENTS

• 2tablespoons extra-virgin olive oil
• 3large chicken breast halves with ribs and skin, cut crosswise in half
• 3chicken drumsticks with skin
• 3chicken thighs with skin
• 1cup 1/4-inch cubes prosciutto (about 5 ounces)
• 6garlic cloves, thinly sliced
• 2tablespoons chopped fresh rosemary
• 1 1/4cups dry white wine
• 1cup low-salt chicken broth
• 1cup canned crushed tomatoes with added pureefresh rosemary sprigs

DIRECTIONS Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

I know of no better way with strawberries than this quick and simple method. You don’t need an ice cream machine to make this sorbet, just a little sugar, water, and a food processor.

6 to 8 servings

INGREDIENTS

• 1 quart ripe strawberries, stemmed
• 5 tablespoons sugar
• 1/4 cup water

DIRECTIONS Cut any large strawberries in half. Arrange the strawberries on a baking sheet lined with parchment paper and place in the freezer for 2 hours, or until the berries are completely hard frozen. Put the berries in a food processor along with the sugar and pulse the machine on and off until the fruit is broken up. Add the water and continue to run the blades until you achieve a smooth purée. Transfer the sorbet to a quart container and freeze for 2 hours, or until just firm enough to scoop. Serve in frozen ice cream glasses.

Light, delicate, and crisp, rice-stick noodles come packaged in different sizes. However, 1 package, no matter how small, will be plenty for this recipe. If you’d like to make larger crisps for dramatic presentation, simply pull each noodle mound into a wider tangle, then fry crisps 1 at a time.

This recipe is an accompaniment for pineapple ice cream.

Active time: 20 min Start to finish: 1 1/4 hr

Makes 8 dessert-topping servings.

INGREDIENTS

• about 1 oz dried rice vermicelli (rice-stick noodles)
• 6cups vegetable oil (48 fl oz)
• confectioners sugar for dustingspecial equipment:a deep-fat thermometer

DIRECTIONS
Soak noodles in cold water in a large bowl until very pliable, 15 to 20 minutes, then drain and pat dry. Spread noodles on several layers of paper towels and air-dry 30 minutes.

Separate noodles into 1-tablespoon mounds, then gently pull each mound apart so it forms a loose tangle, about 3 1/2 inches in diameter.

Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Carefully drop (by hand) 2 noodle tangles about 2 inches apart into oil (noodles will sink to bottom and oil will immediately bubble up, then noodles will expand and rise to top) and fry until crisp, about 20 seconds (noodles will not turn golden). Transfer with a slotted spoon to paper towels to drain and immediately dust generously with confectioners sugar and season with salt. Fry remaining noodles, 2 tangles at a time, in same manner and dust with sugar and sprinkle with salt.

Cooks’ note:
Noodle crisps can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

My brother brings me venison every year, which is perfect, because my husband loves venison chili.

This is one of his favorite chili dishes, which he enjoys served with rice or toast.

We hope that you will enjoy this spicy dish, which can be made hotter or milder, by adding or decreasing the amount of chili powder and peppers.

Serves 6 – 8

INGREDIENTS:

• 1 lb ground venison
• 1 lb ground pork
• 1 tbsp butter
• 1 tbsp oil
• 1 large Spanish onion, chopped
• 2 large garlic cloves minced
• 1 cup sweet green/red/yellow/or orange pepper coarsely chopped
• ½ – 1 tsp coarse sea salt
• 3 – 4 tsp sugar
• 4 – 6 tbsp Mexican chili powder
• 1/4 tsp hot dried New Mexico Chilie flakes
• ½ – 1 tsp cayenne pepper
• ¼ – ½ tsp red pepper flakes
• ¼ – ½ tsp Tabasco sauce
• ½ tsp ground allspice
• ½ – 1 tsp ground cumin (optional)
• ½ – 1 tsp ground coriander (optional)
• 2 fresh bay leaves or 1 dried leaf
• 1 tsp oregano (optional)
• 2 tbsp cider vinegar
• 3 ½ cups stewed tomatoes
• 1 ½ cup tomato sauce
• 1 – 1 ½ cups beef broth
• 1 (19 oz can) red kidney beans, drained
• 1 (19 oz can) white kidney beans, drained
• ½ cup shredded Monterey Jack cheese (garnish)
• ½ cup shredded Old Cheddar cheese (garnish)
• 2 thinly sliced green onions (garnish)

DIRECTIONS:

1. In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
2. Next add the ground venison & pork, stirring until well browned.
3. Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
4. Lower heat, cover and simmer for 30 minutes.
5. Add the drained kidney beans and stir to blend the flavors together.
6. Place the chili in a slow cooker on low and cook for 2 – 3 hours.
7. Cook until the chili is thickened and rich in flavor.
8. Remember to taste your chili as it’s cooking to see if you need to adjust your seasonings.
9. Adjust the spices accordingly and add more liquid if the mixture gets too dry.
10. Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

TIPS:

1. When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out quickly.
2. This recipe is best when made the day before, resulting in a stronger flavored chili.
3. Tasting the chili always ensures that the seasoning will be too your liking, add more or less spices and seasonings as necessary.
4. Always add more liquid if the mixture looks like it’s getting dry, it won’t hurt your chili.
5. For the best tasting chili remove from heat when cooked, let the chili cool completely, then cover and refrigerate it until you are ready to serve.
6. Reheat the chili on a low temperature, stirring occasionally to prevent the bottom from burning.

This is a great recipe for ground venison, most people can’t tell that there is any venison in the chili, unless you tell them.

This tart was inspired by a plum tart often cooked by the mother of Lisa’s
college roommate. Due to Lisa’s reckless dissemination of that recipe (which
caused an overpopulation of plum tarts up and down the eastern seaboard), her
recipe-exchange privileges with said mother have been revoked.

Makes 6 to 8 servings.

INGREDIENTS

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 6 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons whole milk
• 1 pint strawberries, hulled and cut inhalf, plus additional whole
  strawberries for garnish (optional)
• fresh whipped cream (optional)

DIRECTIONS 1. Preheat the oven to 350°F. Lightly grease a spring-form pan.
2. Mix together the flour, baking powder, salt, and cinnamon in a bowl.
3. In a separate bowl, beat the butter and the sugar. Add the eggs and milk.
Add the dry ingredients to the egg mixture and stir by hand until just
moistened. Do not overmix.
4. Spread the mixture into the bottom of the prepared pan. Press strawberry
halves deeply into the dough in a circular pattern of 2 or 3 rings. Bake for
30 to 35 minutes, until a toothpick inserted inthe center comes out clean.
Serve warm with whipped cream and strawberries, if desired.