Calvados Chicken, Roasted Fall Veggies

chicken:
3 chicken breasts
pearl or cipollini onions, whole
olive oil

roast the chicken breasts and onions with a little oil in a dutch oven, uncovered

sauce:
1/2 cup chicken stock
1/3 cup apple cider
1/2 cup calvados

reduce to 1/3 of a cup
add 3/4 cup half and half

veggies:
head of garlic
potatoes, cut into pieces
sweet potatoes, whole (they were very small)
beets, cut into pieces
leeks, sliced lengthwise
celeriac, chopped
kale, large chop

oven at 375.  garlic wrapped in foil, all other veggies except kale oiled and placed on a cookie sheet lined with parchment paper.  cook ~45 minutes adding the kale for the last 10 minutes.  Chop up veggies and mash in the roasted garlic.

Tandoori Salmon with pumpkin cous cous

Cous Cous:
added processed pumpkin
pinch of saffron
pinch of turmeric
swiss chard
chicken stock

Salmon from Food and Wine:

1 large garlic clove, minced
1 1/2 teaspoons minced fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground fenugreek
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Pinch of ground cloves
Kosher salt
Freshly ground pepper
1 1/2 cups plain low-fat yogurt (not Greek)
1/4 cup canola oil, plus more for grilling
8 skinless center-cut salmon fillets (about 8 ounces each)
Grilled naan, for serving
Cilantro sprigs, for serving
Cucumber salad, for serving

Using the side of a chef’s knife, mash the garlic and ginger to a paste. Scrape the paste into a medium bowl and add the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves and 1/2 teaspoon each of salt and pepper. Add the yogurt and the 1/4 cup of oil and whisk until smooth. In a glass baking dish, coat the salmon with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
Light a grill. Oil the grill grates and oil a fish basket. Scrape off the excess marinade and lightly brush the fish with oil. Grill over moderate heat, turning once or twice, until golden in spots and nearly cooked through, about 8 minutes. Transfer the salmon to a platter and serve with grilled naan, cilantro sprigs and cucumber salad.

Cobb Salad

From Saveur


FOR THE DRESSING:
¾ cup canola oil
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tbsp. fresh lemon juice
¾ tsp. dry mustard
½ tsp. Worcestershire
¼ tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
½ head iceberg lettuce, cored and shredded
½ head romaine lettuce, chopped
½ bunch watercress, some of the stems trimmed, chopped
2 oz. blue cheese, preferably Roquefort, crumbled
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into ½" cubes
2 medium tomatoes, peeled, seeded, and cut into ½" cubes
1 boneless skinless chicken breast, cooked and cut into ½" cubes
1 avocado, peeled, pitted, and cut into ½" cubes
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced chives

INSTRUCTIONS
1. Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

2. Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Stuffed Pork Tenderloin

pork tenderloin
fennel
apple
rosemary
mushrooms

Sauteed Leeks and Bok Choi

1 leek
1 bok choi
5 Tbs red wine vinegar
2 tsp dijon mustard
oil
salt, pepper

based on saveur poireaux vinaigrette

sautee leeks, bok choi, mix other ingredients to make 'sauce'

Flank Steak Chimichurri Salad

Chimichurri

1 cup olive oil
1-2 cloves garlic
1/3 cup sherry vinegar
1/4 parsley
1/4 cup cilantro
pinch of cayenne

process all ingredients in food processor.  Use some as marinade, reserve rest for dressing.

kimchi III

1 head cabbage
1/4 cup salt
~12 cups of water

1/2 cup red pepper powder
2 large cloves garlic
1 in. ginger
2 Tbs sugar
1 Tbs lemongrass
1 med red onion
1/4 fish sauce
2 Tbs soy sauce

scallions, chopped
2 cucumbers, cubed
radish
1 Tbs sesame seeds
2 carrots, sliced

Coarsely chop cabbage and soak for at least 4 hours in salt water.  Rinse really well with cold water.

Bring 1.5 cups of water to a simmer and whisk in flour, followed by sugar.

Process the pepper powder, garlic, ginger, lemongrass, onion.  Add the paste and mix again.

Combine the cabbage, fish sauce, soy sauce, scallions, cucumbers, radish, sesame seeds, carrots in a large bowl and mix in the paste.

Put in jars to ferment.

skillet apple pancake

4 eggs
 1/2 cup unbleached all-purpose flour
 1/2 teaspoon baking powder
 1 tablespoon sugar
 1 pinch salt
 1 cup milk
 1 teaspoon vanilla extract
 2 tablespoons unsalted butter, melted
 1/2 teaspoon ground nutmeg

 1/4 cup unsalted butter
 1/4 cup white sugar, divided  (Original 1/2 cup)
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1 large tart apple - peeled, cored and sliced

In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/8 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.