Moroccan Chicken

Try this spicy dish as surprising twist!

1 pound chicken thighs 
3/4 cup scallions chopped
4 cloves of garlic minced
2 inch piece fresh ginger grated
1 1/2 tsp coarse salt
1 tsp pepper
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp ground coriander 
1/4 tsp cayenne 
1/4 tsp cinnamon 
2 Tablespoons olive oil
1 1/2 cups chicken broth

Mix the scallion, garlic and spices with the oil to make a paste. Coat 
all the chicken in the paste and marinate overnight. (or as long as 
long as you have)
Remove the chicken from the marinate and dry it well.
Heat a cast iron pan to medium high heat. Place the chicken thighs skin 
side down and sear 4-5 minutes. Turn the chicken over, add the stock 
and bake in a 350 degree oven 35-40 minutes

You only want the liquid to come  three quarters of the way, not 
covering the tops of the chicken.

Salmon en Papillote

This is a very healthy method for cooking anything. It  is steaming  itself inside of that pouch. Very versatile,  you can add any variations you like.

1 salmon fillet 4-6 ounces

1/4 cup cherry tomatoes

1 tsp. lemon juice + zest

1 Tablespoon pesto

Salt & Pepper

Parchment paper

Heat oven to 425 degrees.

Cut a 15" x 15" piece of parchment. Fold it in half & cut out a half heart shape.  Season the salmon with salt, pepper & lemon zest. Open the heart and place vegetables and salmon on one side. Top with pesto and lemon juice.

Fold over the parchment. Then beginning at the top, start making small overlapping folds around the ingredients. Crease tightly to ensure a tight seal. Bake 10-12 minutes.

All ready to be wrapped

This is how it should look when folded

Kale & Feta Soufflé

This may seem like it is complicated, but I promise you it is not. You 
can make the base early, then just beat and fold in your egg whites 
before baking.
If you don't have a special dish, you can make individual ones using a 
muffin tin. 

Ingredients:
5 egg yolks
6 egg whites
1 cup milk
3 tbsp butter plus more for the dish
3 tbsp flour
3/4 cup feta cheese
5 cups kale chopped
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg 
1/8 teaspoon cream of tartar

Pre-heat oven to 400 degrees

Heat a pan over medium high heat. Wash and chop the kale. Add the kale 
leaving some water clinging to the leaves to the hot pan. Sprinkle with 
salt and cover to steam 4-5 minutes.

For the base:
In a separate pan melt the butter and whisk in the flour. Cook for 1 
minute stirring constantly. Slowly add the milk whisking so there are no 
lumps. Bring to a boil to thicken then remove from the heat.

Let the mixture cool slightly. Add the salt, pepper, cayenne, nutmeg, 
egg yolks and cheese.
Stir well to combine. Fold in the kale.

For the egg whites:
Beat egg whites with cream of tartar into stiff peaks.

Butter the inside of a soufflé dish and dust with 1/4 cup of Parmesan. 
Shake out excess leaving a smooth even coating.

Mix 1/3 of the egg whites to lighten the base. Then gently fold in the 
remaining egg whites.
Pour into the dish. Sprinkle the remaining parmesan on the top. Use a 
spatula to make a light ring around the diameter of the dish.

Place in the oven and turn the temperature down to 375 degrees. Bake 
for 30-35 minutes until puffed and golden.

Wild Mushroom Agnolotti

If you can't find Agnolotti it's no problem. You  can use any mushroom stuffed pasta such as ravioli or tortellini. The magic here is the sauce!


1 pound wild mushroom Agnolotti

2 TBS unsalted butter

1 shallot minced

2 garlic cloves minced

2 TBS sun dried tomatoes chopped

8 crimini mushrooms chopped

1 cup heavy cream

1/2 cup Parmesan grated

1/4 cup gruyere grated

2 TBS chopped basil for garnish

Salt & Pepper

Cook the agnolotti in boiling salted water according to package directions.

Melt the butter on medium high heat, add the mushrooms and cook 3 - 4 minutes. Add the shallots, tomatoes, salt & pepper & cook about 2 minutes. Then add the garlic to cook 1 minute. Add the cream and bring almost to a boil.  Off the heat add the cheeses, stir to melt. Drain the pasta reserving some of the cooking water. Add the pasta and stir.  If the sauce is to thick add some of the pasta water. Garnish whith fresh chopped basil.