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ZESTFALL 2012

digial magazinezest

food drinks & entertaining

Fall 2012 No. 8


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www.thomaspiteraphotography.com

orlando, fl | 407.802.4808
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ZESTFALL 2012

zestfood drinks & entertaining

www.zesdigialmag.com

publisherLynne Webb, Food & Spiris

editor-in-chiefErika Piera, DIY & Eneraining

photographerom Piera

Zes For Lie Media1020 Willow Branch Dr.

Orlando, FL 32828

www.zesorliemedia.com

Adverising | SubmissionsPlease conac:

[email protected]

Copyrigh Zes or Lie Media, Inc. 2012. All righsreserved. No porion o his magazine may be reprined,

copied or disribued online or in prin w ihou priorwriten consen. Quesions or commens? 888-316-2474

Now that autumn is upon us, we have

comort oods on our minds. Nothing

warms you up when theres a nip in the air

quite like a steaming hot bowl o chili, a

delicious casserole or a cup o soup.

Tis issue is dedicated to comort oods; inaddition to crockpot chilis, we also created

menus o soul-warming oods with French

and Italian inuences.

O course, we couldnt orget about

Halloween. Our inspiration came rom the

master o gothic American literature, Edgar

Allan Poe. Tis is an easy and enjoyable

theme or the adults while the kids are outtrick-or-treating. We hope youll enjoy!

Lynne & Erika

delicious autumn

letter fromthe EDITORS

Fall 2012 No. 8

TELL YOUR FRIENDS

subscribe o ZES or ree & never miss

an issue a zesdigialmag.com >>

WEB CONTENT

access prin-riendly versions o all ourrecipes on our websie!

jus look or his buton >>

fOLLOW

zesn1. an enjoyably exciing qualiy2. keen enjoymen: relish, guso

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table of contents

ON THE COVER

apple brown bety p. 35

crockpot chilis

three-bean vegetarian chilipork lovers chili

northern-style cornbreadcheddar buttermilk biscuits

apple butter

slow cooked apple butterbacon-cheddar chicken with

apple butter sauce

fall brews

guide to pumpkin beers

pumpkin treats

udgy pumpkin cream cheese brownies

6

8

10

12

15

16

halloween party

an evening with mr. poethe tell-tale cosmoraven wingsthe pit & the pendulum party mix

bleeding brieeulalies elixirthe black cats bacon & peanut trues

french classics

coq au vinrench onion soup gratinecassoulet simplied

italian comfort foods

easy chicken cacciatoreitalian wedding soupour best lasagna

pizza

spinach, mushroom & goat cheese pizza

17

20

24

27

28

31

33

39

41

42


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ZESTFALL 2012vegetarian c

crockpot

chilis

serve up a heary bowlo slow-cooked chili

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Tree Bean Vegearian Chili

Te long, even cooking o a slow cooker ishe perec way o make abulous chilis wihrich, complex avors. Our mealess version is asaisying combo o beans, jalapeo and bellpeppers, re-roased omaoes and swee

poaoes.

Makes 6 servings

1 cup onion, chopped4 cloves garlic, very nely chopped2 jalapeo peppers, seeded and roughly chopped2 tablespoons olive oil1-1/2 tablespoons chili powder1-1/2 teaspoons ground cumin1 teaspoon dried oregano

1 tablespoon abasco Chipotle Pepper Sauce1 medium yellow pepper, cut into 3/4-inch cubes2 medium carrots, peeled and chopped1 15-ounce can diced re-roasted tomatoes(undrained)1 15-ounce can black beans, rinsed and drained1 15-ounce can pinto beans, rinsed and drained1 15-ounce can cannellini (white kidney) beans,rinsed and drained2 medium sweet potatoes, peeled and cut into1-inch cubes

Heat the olive oil in a large skillet over mediumheat. Add the onion and saut until so, 2 to 3minutes. Add the garlic, jalapeos, chili powder,cumin, oregano and chipotle pepper sauce andcontinue cooking or 2 minutes. ranser themixture to a slow cooker.

Add the yellow pepper, carrots, tomatoes, blackbeans, pinto beans, cannellini beans and sweetpotatoes. Combine thoroughly with the garlic-onion mixture, cover and cook or 6 to 8 hours

on low.

Pork Lovers Chili

We used a combinaion o succulen, bie-sizedchunks o pork and crumbled Ialian sausage olend deph o avor and a ender exure o hiseasy, saisying chili.

Makes 6 servings

1-1/2 lbs boneless country-style ribs, cut intosmall cubes1 lb Italian pork sausage, removed rom thecasings1 tablespoon olive oil1 cup onion, chopped4 cloves garlic, very nely chopped2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon dried oregano1/2 teaspoon cinnamon1 teaspoon espresso powder (optional - see note)1 tablespoon abasco Chipotle Pepper Sauce1 large green pepper, cut into 3/4-inch cubes1 28-ounce can re-roasted tomatoes1 15-ounce can red kidney beans, rinsed anddrained1 15-ounce can pinto beans, rinsed and drained1/4 cup low-sodium chicken broth

Heat the olive oil in a large skillet over medium-

high heat. Season the pork cubes with salt andpepper and add them to the pan. Cook untillightly browned on all sides, transer to a plateand set aside. Add the sausage and cook untillightly browned, breaking the meat into smallchunks as it cooks. Add the onion and garlic andcontinue cooking until the onion is so and lightgolden in color, 3 to 4 minutes longer.

Stir in the chili powder, cumin, oregano,cinnamon, espresso powder and chipotle pepper

sauce. Add the green pepper, return the porkcubes to the pan and combine well.

Add the tomatoes, kidney beans, pinto beans andchicken broth to a slow cooker and combine. Addthe meat mixture, combine well, cover and cookon low or 8 hours.

Note: I you dont have espresso powder, substituteany very nely ground dark roast cofee.


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pork lovers chili


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Northern-Style Cornbread

Makes 16 squares

1 cup all-purpose our

1 cup yellow cornmeal1/4 cup sugar3-1/2 teaspoons baking powder1/2 teaspoon salt1 egg1 cup milk1/4 cup vegetable oil

Preheatoven to 375F and grease an 8 x 8-inchbaking dish.

Combine all dry ingredients in one bowl.

Beat wet ingredients in another bowl.

Stir wet ingredients into dry ingredients and mixuntil smooth.

Pour batter into baking dish and bake 25 to 30minutes, until golden on top.

Cheddar Butermilk Biscuis

Nohing beas hese uy butermilk biscuiswih a bowl o soup or chili! Te butery avor isenhanced by he bie o sharp cheddar and garlic.

Makes 8

2 cups all-purpose our2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 stick cold unsalted butter, cut into small cubes3/4 cup grated sharp cheddar2/3 cup buttermilk

Melt:

4 tablespoons butter1 clove garlic, smashed1 teaspoon chopped resh parsley

Preheatoven to 375F and line a baking sheetwith parchment.

Combineall dry ingredients in one bowl.

Cutthe butter into the dry ingredients with apastry blender until the texture is ne with some

chunks o butter about the size o peas.

Stirin the cheddar, ollowed by the buttermilk.Stir until a sticky dough is ormed.

Turnout the dough on to a cutting board andknead until the dough is smooth. Divide thedough into eight equal sections and gently orminto round biscuits.

Transerthe biscuits onto the parchment-lined

baking sheet and bake about 20 minutes, untilgolden brown on top and bottom.

Meltthe butter and garlic in a measuring cup inthe microwave, about 30 seconds on ull power.Stir in the chopped parsley and brush on top oeach biscuit when they come out o the oven.Serve warm.

north vs. south

In he U.S., he norhern and souhernregions o he counry have heir owndisincive versions o his classic saple.

While here are counless variaions on heclassic recipes, he basic dierences are asollows:

- Norhern-syle has a hin o sweeness anda moiser, cake-like consisency.

- Souhern-syle has a crumbly exure and ahin o saliness.


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cheddarbuttermilkbiscuits

northern-style

cornbreadprint

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Slow Cooked Apple Buter

We used a combinaion o Braeburn, Fuji and Golden Delicious apples o make his rich and smoohapple buter. Use your avorie in-season varieies, and enjoy i on an English mun or oas, or servei wih chicken or pork or a saisying weeknigh meal.

Makes about 2 pints

3/4 cup packed brown sugar1/4 cup apple cider

1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cardamom1/4 teaspoon ground allspice1/4 teaspoon salt1 tablespoon vanilla extract10 medium apples, peeled, cored and cut into chunks

Combineall ingredients in a 4-quart or larger slow cooker. Cover and cook on low heatovernight (about 10-12 hours).

Blendthe apple mixture until smooth with an immersion blender.

Coverand cook another 30 minutes on high heat, until butter is thick.

Spooncooled apple butter into mason jars and rerigerate.

Despie he name, apple buter is a hick, slow-cooked pure o resh apples,apple cider and spices ha acually conains no buter whasoever. Is hisorydaes back o Pennsylvania Duch counry in he mid-1700s as an easy way opreserving he apple harves.


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slow cooked apple butte

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Bacon-Cheddar Chicken wih Apple Buter Sauce

Tis is a grea savory dish o make wih your slow cooked apple buter!

We spooned i over pan-seared chicken breass ha were opped wihbacon and meled cheddar cheese or a really asy, eorless enre.Serve wih mashed poaoes and a green veggie or a complee meal.

Serves 4

4 boneless, skinless chicken breast halves2 strips bacon, cut in hal1 tablespoon vegetable oil1/4 cup onion, chopped1/2 cup low-sodium chicken broth

1/4 cup apple butter1 teaspoon apple cider vinegar3/4 cup cheddar cheese, coarsely shreddedSalt and reshly ground black pepper

Poundthe chicken breasts to a 3/8-inch thickness, season both sideswith salt and pepper and set aside.

Frythe bacon until crisp, transer to a paper towel-lined plate andpour the excess at rom the pan.

Heatthe vegetable oil over medium-high heat and add the chickenbreasts. Cook, turning several times with tongs, until seared on bothsides, 3 minutes total. Remove rom the pan and set aside.

Addthe onion and cook until sof and translucent, 2 minutes. Addthe chicken broth, apple butter and apple cider vinegar and continuecooking until bubbly and smooth.

Returnthe chicken to the pan and continue cooking, turning severaltimes to coat with the sauce, until no longer pink in the middle,about 2 minutes. Place a strip o bacon on top o each chicken breastand top with a portion o cheddar cheese. Remove the pan rom theheat, cover and let stand until the cheese has melted.

Transerthe chicken to a serving platter and spoon the sauce overtop.

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Pfall brews:pumpkinbeer umpkin in beer is nohing new: early American coloniss had limiedaccess o mals and would ofen use pumpkin as heir ermenableinsead. In modern pumpkin beer, he pumpkin is requenly used oravoring along wih spices such as cinnamon, numeg and clove. Youcould almos call odays pumpkin beer pumpkin pie in a glass.

We have hree dieren recommendaions or beer drinkers o all levels.

Beginner Beer:Pumpkinhead Ale (Shipyard Brewing Company)Appearance: Gold with a big zzy head that quickly diminishesAroma: Faint aroma o pumpkin spicesTaste: Very sweet and bready with pumpkin pie spice avors most notably cinnamon, brown sugar, and nutmegMoutheel: Very light with a high amount o carbonation and crisp nishOverall: Te light, crisp nish make Pumpkinhead very accessible when it comes to pumpkin beers. Te avors are very subtleand not too over the top. Tis is a good starting point or this style o beer, especially or someone who doesnt really drink cra

brews (or beer at all or that matter).

Intermediate Beer:Pos Road Pumpkin Ale (Brooklyn Brewery)Appearance: Amber with a creamy, lacing head that staysAroma: Smell o grassy hops with sweet pumpkin spicesTaste: Pumpkin spices o cinnamon, nutmeg and clove are the predominant avors with caramel malts, grassy hops and hints opumpkin rounding out the avorMoutheel: Light-medium bodied with a moderate amount o carbonation and slightly creamy nishOverall: Post Road Pumpkin Ale is a little diferent rom most pumpkin beers since the hop avor is very present. Te spicesare much more pronounced compared to the Pumpkinhead, and the slight bitterness rom the hops plays surprisingly well withthe pumpkin spices.

Advanced Beer:Punkin Ale (Dogsh Head Craf Brewery)

Appearance: Copper with a thick oaming head that lacesAroma: Pumpkin, allspice, cinnamon and nutmeg are all very presentTaste: Just like the aroma, pumpkin, allspice and cinnamon are apparent with the addition o brown sugar and caramel maltsMoutheel: Medium bodied with a moderate amount o carbonation and a smoothwarming nishOverall: Te pumpkin pie avor is extremely well balanced in Punkin Ale.Te pumpkin and spice avors are all very bold without one overpowering theothers. Tis is a little more heavy compared to the other two but an outstandingdemonstration o the style.

Bonus Beer:Pumking (Souhern ier Brewing Company)Appearance: Pours a clear copper color with a quickly diminishing headAroma: Very strong aroma o pumpkin, cinnamon and nutmeg with a hint ocaramel maltTaste: Cinnamon, nutmeg, brown sugar and pumpkin are very present backed up bya sweet maltMoutheel: Medium-ull bodied with a light amount o carbonation and a dry andwarming nish rom the alcoholOverall: Pumking is basically a pumpkin beer with everything turned up to 11.While many pumpkin beers get this comparison, this truly is pumpkin pie in a glass.Its best served slightly chilled, but gets even better as it starts to warm up. Tis hassome bite, but i youre eeling adventurous you will denitely be rewarded.


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Fudgy Pumpkin Cream Cheese

Brownies

Tese brownies are incredibly rich wih a gooey,

udge-like exure! Te pumpkin and spices are adelicious complemen o he decaden chocolae.

Makes 12

6 oz bittersweet baking chocolate3/4 cup (1-1/2 sticks) butter1-1/2 cups light brown sugar5 eggs2-1/2 teaspoons vanilla extract, divided1 cup plus 2 tablespoons our, divided

4 oz cream cheese, soened4 oz pumpkin pure1/4 cup sugar1 teaspoon pumpkin pie spice

Preheat the oven to 350F and generously greasea 13 x 9-inch baking pan.

Breakthe chocolate into small chunks andcombine with the butter in a microwave-sae

bowl. Microwave on high or 2 minutes, or untilthe butter is completely melted. Stir until thechocolate has melted into the butter completely.Add the brown sugar and continue stirring untilthoroughly combined.

Beat 4 o the eggs with 1-1/2 teaspoons o thevanilla extract in a separate bowl. Stir in 1 cupo the our and combine well. Add the chocolatemixture and continue mixing until smooth.Spread the batter into the prepared pan.

Combine the cream cheese, pumpkin pure,remaining 1 egg, 2 tablespoons o our, 1teaspoon o vanilla extract and the granulatedsugar. Using a wire whisk, combine until smooth

and creamy. Drop large spoonuls evenly over thebrownie batter and swirl in with a knie.

Bake or 30 to 40 minutes, or until a toothpickinserted in the center comes out clean.

Allowto cool completely beore cutting. Store inthe rerigerator and set out at room temperatureor about 15 minutes beore serving.

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An Evening with

Mr. Poe


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Host an Edgar AllanPoe Halloween party- an evening of drinksand finger foodsinspired by the masterof gothic literature.


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And now have I not told you that what youmistake for madness is but over-acuteness of thesenses? Now, I say, there came to my earsa low, dull, quick sound, such as a watch makeswhen enveloped in cotton. I knew that soundwell too. It was the beating of the old mans

heart...

The Tell-Tale Cosmo1-1/2 oz vodka

3/4 oz Chambord Black Raspberry Liqueur1 oz grape juice

1/2 oz lemon juice

Shake with ice and strain into martini glass.Garnish with fresh raspberry.


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Raven Wings

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Bleeding Brie

The Pit and The Pendulum Party Mix

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Raven WingsMakes 6 servings (2 wings each)

12 chicken wings1/4 cup molasses1 tablespoon Tabasco Chipotle Pepper Sauce2 teaspoons Worcestershire sauce1 clove garlic, very finely chopped

Preheat the oven to 400F.

Combine the molasses, Tabasco, Worcestershireand garlic in a small bowl.

Place a wire rack inside a shallow, rimmedbaking sheet and coat both with nonstick spray.Arrange the wings upside down on the rack in asingle layer. Season lightly with salt and pepper,then brush with about 1/3 of the molasses sauce.

Turn the wings over, season again, and brushwith molasses sauce, reserving about 1 tablespoonto add after some time in the oven.

Roast the wings for 8 minutes, remove, brushwith the remaining sauce and return to the oven

for 10 to 12 minutes longer. Allow to cool slightlybefore serving.

The Pit & The PendulumParty Mix

Makes about 10 cups

6 cups wheat, corn or rice Chex cereal2 cups mini pretzels1-1/2 cup Goldfish crackers1/2 cup lightly salted peanuts1/2 cup lightly salted cashews1/4 lb (1 stick) butter1 tablespoon Worcestershire sauce1/4 teaspoon Tabasco Sauce (more or less totaste)1 tablespoon honey

2 teaspoons sweet paprika1 teaspoon garlic powder

Preheat the oven to 325F and line 2 shallowbaking pans with parchment.

Place the cereal, pretzels, crackers, peanuts and

cashews in a large bowl and toss with your handsto combine.

Melt the butter in a very large skillet overmedium heat. Whisk in the Worcestershire,

Tabasco, honey, paprika and garlic powder untilwell blended. Add the cereal mix, and using aspatula, toss until well coated with the seasonedbutter.

Divide the mix between the baking sheets,

spreading to a single layer. Bake for 8 to 12minutes or until the mix looks dry and lightlytoasted. Allow to cool completely before servingor storing for up to 3 days in an airtightcontainer.

Bleeding BrieMakes 6 to 8 servings

1 sheet puff pastry, thawed according to packageinstructions1 8 oz round of brie1/4 cup raspberry preserves1 egg1 tablespoon water

Preheat oven to 400F. Unfold the puff pastrysheet and place brie in the center. Spoon raspberrypreserves on top of brie, then flip it over so thatthe preserves are on the bottom. Fold the pastryup over the cheese to cover it, then trim any

excess.

Beat egg with water and brush over the pastry,especially the seam. Place it seam side down on abaking sheet and brush the top of the pastry withthe egg wash. Bake for 20 to 30 minutes or untilcrispy, golden brown. Let stand for 10 minutesbefore serving with fresh fruit, crackers or slicedbaguette.

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I dwelt aloneIn a world of moan,

And my soul was a stagnant tide,

Till the fair and gentle Eulaliebecame my blushing bride Till the yellow-haired young Eulalie

became my smiling bride.

Eulalies Elixir1 oz Midori

1 oz silver rum1-1/2 oz pineapple juice

Lemon-lime sodaGrenadine

Shake Midori, rum and pineapple juice with ice and straininto 2 oz shot glass. Splash soda on top and drizzle with

grenadine. Makes two shots.


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The Black Cats Bacon& Peanut Truffles

Makes about 20

6 strips bacon2/3 cup unsalted peanuts1 tablespoon unsweetened cocoa powder, plusmore for rolling8 ounces bittersweet chocolate1 tablespoon unsalted butter, melted1/2 cup heavy cream1 tablespoon confectioners sugar

Frythe bacon until crisp, drain well on paper towels. Finely chop 3 of the bacon strips and set aside. Placethe remaining 3 strips of bacon, peanuts and cocoa powder in the work bowl of a food processor. Pulse

until the bacon and nuts are finely chopped. Transfer to a small bowl, cover and refrigerate until ready touse.

Melt the chocolate in a small saucepan over very low heat, stirring until smooth. Add the melted butterslowly, stirring until blended. Gradually add the cream, then the sugar, continuing to stir to keep themixture smooth. Stir in the chopped bacon, transfer to a bowl, cover, and chill until stiffened, 2 to 4 hours.

Spreadthe bacon-peanut mixture onto a plate. Sift a little cocoa powder onto your hands and roll thechocolate into teaspoon-sized balls. Roll in the bacon-peanut mixture and place the finished truffles on aserving plate or in paper candy cups. Refrigerate until ready to serve.

gethe look

find tips ondecorating your

gothic Halloweenparty on theZEST blog

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french

classics

saisyingly simplebisro areprint

recipe

coq au vin


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french onion soup gratine


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Coq au Vin

Makes 6 servings

4 chicken thighs (bone-in)4 chicken drumsticks2 split chicken breasts (cut into 4 equal pieces)

Salt and reshly ground black pepper1/4 lb thick cut bacon, cut into 1/2-inch pieces2 tablespoons olive oil1 cup onion, chopped3 cloves garlic, nely chopped2 tablespoons brandy (optional)1 bottle (750 ml) dry red wine1 bay lea3 sprigs o thyme3 medium carrots, peeled and cut into 3/4-inch pieces10 ounces pearl onions, blanched and peeled

12 ounces button mushrooms, sliced1 tablespoon butter, soened1 tablespoon our

Season the chicken with salt and reshly ground blackpepper and set aside. Fry the bacon in a large Dutchoven until crisp. ranser to a paper towel-lined plateand drain all but 2 tablespoons o the at rom thepan.

Brown the chicken over medium-high heat (working

in 2 batches to avoid over-crowding the pan), about3 minutes per side. ranser to a large platter and setaside. Drain the at rom the pan, reduce the heat tomedium and add the olive oil.

Add the onion and saut until soened, 2 minutes.Add the garlic and continue cooking until the mixtureis ragrant and just beginning to develop a goldencolor. Add the brandy, scrape up any browned bitsrom the bottom o the pan and cook or 1 minute.Add the wine, bring the mixture to a rapid simmerand cook or 5 to 7 minutes, stirring occasionally.

Reduce the heat to medium-low, add the bay lea andthyme and return the chicken to the pan. Cover andcook or 30 minutes, turning the chicken over once ortwice to ensure even avor. ranser the chicken to aserving platter and cover to keep warm.

Increase the heat on the wine sauce to medium-highand use a spoon to skim some o the at rom thetop. Add the carrots, pearl onions and mushroomsand season to taste with salt and pepper. Cover and

continue cooking until the vegetables are tender, 6to 7 minutes. Using your ngers, make a paste withthe butter and our and add the mixture to the winesauce. Cook until the sauce has thickened to theconsistency o a glaze. Return the chicken to the pan,turn to coat with the sauce and transer back to theserving platter. Spoon the vegetables and remaining

sauce over the chicken and serve immediately.

French Onion Soup Graine

Makes 6 servings

3 lbs onions, peeled and thinly sliced1 tablespoon butter1 tablespoon olive oilSalt and reshly ground black pepperPinch o sugar

6 cups bee broth1 clove o garlic, smashed1 teaspoon peppercorns1 bay lea1 sprig resh thyme1 baguette, cut into 1/2-inch slices1/2 lb Gruyre cheese, grated

Heat the butter and olive oil in a large pan overmedium heat. Add hal the onions and saut untilsoened, 3 to 4 minutes. Add the remaining onions

and continue cooking, stirring occasionally, untilthey begin to turn golden brown, 7 to 8 minutes.Season with salt and pepper and add a pinch osugar. Continue cooking, stirring occasionally, untilthe onions are nicely caramelized, about 30 minuteslonger.

Simmer the bee broth in a large saucepan overmedium heat while the onions are cooking. Add thegarlic, peppercorns, bay lea and thyme. Simmergently or about 20 minutes, then remove the

avorings with a slotted spoon.

Add the caramelized onions to the broth and continuecooking or 20 minutes, stirring occasionally.

Preheat the broiler. Ladle the soup into 6 small oven-proo crocks and oat several slices o baguette oneach. op with the shredded Gruyre and place underthe broiler until the cheese is lightly browned andbubbly, 2 to 3 minutes. Serve immediately.


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Cassoule Simplied

Makes 8 generous servings

2 cups dried Great Northern beans1/4 lb thick cut bacon, cut into 1/2-inch pieces

4 chicken drumsticks4 chicken thighs, trimmed o excess at1 lb pork butt or shoulder, cut into 1-inch cubes4 mild Italian pork sausages, halved1 cup onion, chopped2 medium carrots, chopped3 garlic cloves, chopped1-3/4 cups diced tomatoes, undrained (15-ouncecan)1 tablespoon resh thyme leavesSalt and reshly ground black pepper2 bay leaves1 cup white wine1 cup low-sodium chicken broth2 tablespoons tomato paste

For the crumb topping:2 cups bread crumbs1 clove garlic, nely chopped1 tablespoon resh parsley, nely chopped3 tablespoons melted butter

Place the beans in a large saucepan and add

enough water to cover by about one inch. Bringto a boil over high heat and cook or 15 minutes.Remove rom the heat, cover, let stand or 4hours, drain and place in a large bowl.


Frythe bacon in a large, heavy skillet until crisp.ranser to a paper towel-lined plate and setaside. Drain all but 2 tablespoons o the at romthe pan. Season the chicken with salt and pepper

and, working in batches, brown the pieces overmedium-high heat, about 3 minutes per side.ranser the chicken to a large platter and setaside.

Season the pork with salt and pepper, add tothe pan and brown on all sides, about 4 minutestotal. ranser to the platter with the chicken.Last, brown the sausages and transer to theplatter with the chicken and pork.

Drain all but 2 tablespoons o at rom the pan,reduce the heat to medium and add the onionand carrots. Saut until the onion is lightlycaramelized and the carrots are crisp-tender, 3 to4 minutes. Add the garlic and continue cooking

or 1 minute more. Stir in the tomatoes, thymeleaves and bacon and season to taste with salt andpepper. Add the entire mixture to the beans andcombine well.

Spoon hal o the bean mixture into a large,greased casserole dish. Arrange the chicken,pork and sausages on top and place a bay leain the center. op with the remaining beans andanother bay lea.

Whiskthe wine, chicken broth and tomato pastetogether in a small bowl. Pour evenly over thecasserole, cover tightly and bake or 3 hours.

Combine bread crumbs, garlic, parsley andmelted butter in a small bowl. Uncover thecassoulet and spread the crumb mixture over thetop. Return to the oven, raise the temperatureto 425F, and bake until the crumbs are goldenbrown, 10 to 15 minutes.

Cassoule (pronounced ka-soo-LAY) is aclassic French casserole dish made wihlayers o whie beans, garlic sausage andduck con. We dubbed our versionsimplied because we swapped a

couple o he harder-o-nd ingrediensor common supermarke iems. Te endresul is soul-saisying dish wih classicFrench air.


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Apple Brown Bety

Makes 6 servings

6 medium apples, peeled and cored3 tablespoons brown sugar, divided2 teaspoons cinnamon, divided1/2 teaspoon nutmegPinch o salt2 tablespoons lemon juice1 tablespoon brandy or apple cider (optional)1 cup panko crumbs

4 tablespoons melted butter

Preheat the oven to 375F and generouslybutter a 9 x 9-inch baking dish.

Cut the apples into thin wedges and place ina large bowl. Sprinkle with 2 tablespoons othe brown sugar, 1 teaspoon o the cinnamon,nutmeg and a pinch o salt. Drizzle the lemonjuice and brandy over the mixture and toss tocombine thoroughly.

Combine the panko crumbs with theremaining tablespoon o brown sugar andteaspoon o cinnamon in a separate bowl.

Arrange hal o the apples in an even layer inthe bottom o the prepared baking dish. opwith hal o the crumb mixture, and drizzlewith hal o the melted butter. Repeat with theremaining apples, crumbs and butter.

Bake or 35 to 45 minutes, or until the crumbsare nicely browned and the apples are tenderwhen pierced with a ork.

Note:We like to use a combination o GrannySmith and McIntosh or this recipe, but anyapple suitable or baking will work. asteyour apples once youve added the sugar andcinnamon. I you like them a little sweeter, eelree to add a little extra brown sugar.

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A bety is a baked rui desser madewih layers o sugar-spiced rui andbutered breadcrumbs. Te brown inhe name comes rom he use o brownsugar insead o whie granulaed sugar.


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ZESTFALL 2012 |

italian

comfort

foods

heary dishes o warmyou body and soul


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ZESTFALL 2012 |

Makes 6 servings

1 3-1/2 to 4 lb chicken, cut into 8 pieces2 tablespoons olive oilSalt and reshly ground black pepper

1 cup onion, nely chopped3 to 4 cloves garlic, very nely chopped1/2 cup dry white wine1/2 cup chicken broth2 cups diced tomatoes with liquid1 teaspoon dried oregano16 large whole olives (assorted black and green)1/4 cup resh parsley, chopped

Season the chicken with salt and pepper. Heat theolive oil in a large, heavy skillet over medium heat.Working in batches so as not to overcrowd the pan,brown the chicken, 4 to 5 minutes per side. ranserto a plate and set aside.

Drain some o the at rom the pan, leaving about3 tablespoons. Add the onion and saut until soand translucent, 3 minutes. Add the garlic andcontinue cooking 1 minute longer. Deglaze with thewine, scraping up any browned bits that may haveaccumulated on the bottom o the pan.

Add the chicken broth, diced tomatoes and oregano

and bring the mixture to a simmer. Season to tastewith salt and pepper. Add the olives and returnthe chicken to the pan. urn the pieces severaltimes to coat them with the sauce. Reduce the heatto medium-low and simmer covered or 25 to 30

minutes, until the chicken is cooked through.

Transer the chicken to a serving platter, raise the heat

on the sauce and simmer until slightly thickened, 4to 5 minutes, remove rom the heat and stir in theparsley. Pour the sauce over chicken and serve withpasta, garlic bread or garlic mashed potatoes.

Ialian Wedding Soup

Makes 6 to 8 servings

For the meatballs:1 lb ground veal (or turkey)1 egg, lightly beaten1/2 cup so breadcrumbs (plus more i needed)1 tablespoon parmesan cheese, nely grated1 clove garlic, very nely chopped3/4 teaspoon saltFreshly ground black pepper1 tablespoon resh parsley, chopped

For the soup:1 tablespoon olive oil3 cloves garlic, very nely chopped1/2 medium onion, chopped2 medium carrots, cut into 1/2-inch pieces6 cups low-sodium chicken broth1/2 medium head escarole, roughly chopped (3 to 4cups)1/2 cup soup pasta (ancini de pepe, ditalini, stars)Salt and reshly ground black pepper

Preheat the oven to 375F and line a large bakingsheet with parchment. Place the veal, egg,breadcrumbs, parmesan, garlic, salt, pepper andparsley in a large bowl. Using your hands, combine

easy chicken cacciatore

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thoroughly and roll into small meatballs, approximately 1/2-inch in diameter. I the mixture is too wet to rolleasily, add up to 4 more tablespoons o breadcrumbs, one at a time. You should have about 5 dozen meatballs.Arrange the meatballs on the prepared sheet and bake until cooked through, 8 to 10 minutes.

Heat the olive oil in a saucepan over medium heat while the meatballs bake. Add the garlic and onion andsaut until so and ragrant. Add the carrots and continue cooking or 2 minutes, stirring occasionally. Add thechicken broth and bring to a simmer. Add the pasta and cook until tender, 7 to 8 minutes. Season to taste withsalt and pepper, then add the escarole and meatballs. Simmer or 2 to 3 minutes longer to wilt the escarole and

heat the meatballs through.

Our Bes Lasagna

Makes 8 servings

For the meat mixture:1 lb hot Italian sausage, removed rom the casings1 lb ground pork4-5 medium cloves garlic, nely chopped

1/2 cup onion, diced1 26-ounce container chopped tomatoes with liquid(about 2-3/4 cups)1/4 cup dry red wine1 teaspoon dried oreganoFreshly ground black pepper to taste1/4 cup grated pecorino Romano cheese

For the cheese mixture:2 eggs1 15-ounce container part-skim ricotta1-1/2 cups nely shredded mozzarella cheese1/4 cup grated pecorino Romano cheese2 tablespoons resh parsley, chopped1/2 teaspoon saltA ew grinds o resh black pepper

For the assembly:20 to 25 no-boil lasagna noodles1 cup tomato sauce1/2 cup nely shredded mozzarella

Saut the sausage meat in a large skillet over medium-

high heat, breaking it up with a spatula as it browns.Add the ground pork and continue cooking untilall the meat is evenly browned. ry to break up thesausage meat as nely as possible to yield a moredelicate texture in the nished lasagna. Add theonion, garlic and mushrooms and continue to cookuntil the onions are so and translucent, 3 to 4minutes.

Add the tomatoes, red wine, oregano and blackpepper. Reduce the heat and simmer gently orabout 10 minutes. Remove rom the heat, stir in theRomano cheese and set aside.

Beat the eggs lightly in a medium bowl while themeat mixture simmers. Add the ricotta, mozzarellaand Romano cheeses. Combine thoroughly. Stir in thechopped parsley, salt and pepper.

Preheat the oven to 350F. Coat a lasagna pan verythoroughly with nonstick cooking spray. Ladle about1/3 cup o the tomato sauce in the bottom o the panand spread around to coat.

Arrange a layer o lasagna noodles over the tomatosauce, overlapping by about 1/2-inch. op with 1/2o the sausage mixture and spread evenly over thenoodles. Arrange a layer o noodles over the meat andspread on 1/2 o the cheese mixture. op with more

noodles, spread the remaining meat, add anotherlayer o noodles and top with the balance o thecheese mixture. Cover with the last o the noodlesand press down very gently to compress.

Ladle the remaining 2/3 cup tomato sauce over thenoodles, spreading it all the way to the edges tomoisten them.

Cover tightly and bake or 50 minutes. Removethe lasagna, uncover and sprinkle the top with the

remaining 1/2 cup o mozzarella cheese. Return to theoven or about 10 minutes. Allow to stand or about10 minutes beore cutting.

Note: You will need two packages o the no-boil lasagnanoodles or this recipe because most only come with12 noodles in the package. Te number youll use willdepend on the dimensions o your lasagna pan. Ouravorite brand is Barilla because they are relativelythin and more like homemade. You can also substituteyour avorite Italian cheese blend or the shredded

mozzarella.


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our best lasagn

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Spinach, Mushroom & Goa CheesePizza

Makes 4 servings

1 lb pizza dough2 tablespoons olive oil, divided1/2 medium onion, chopped1 clove garlic, very nely chopped8 ounces mushrooms, sliced2 cups baby spinach leaves, tightly packedSalt and reshly ground black pepper5 ounces crumbled goat cheese


Heat the olive oil in a large pan over mediumheat. Add the onion and saut until so andtranslucent, 2 to 3 minutes. Add the garlic,continue cooking or 1 minute, then add themushrooms. Season with salt and pepper.Continue to saut until any moisture given ofby the mushrooms has evaporated and theyare nicely browned, 3 to 4 minutes longer.Remove rom the heat, add the spinach, toss tocombine and set aside.

Prepare the pizza crust by rolling or stretchingthe dough to a 13-inch circle and placing it ona lightly oiled pizza pan. Pinch the dough tocreate a raised rim i desired.

Pre-bake the crust or 8 minutes, until lightgolden brown. Remove rom the oven andbrush the top surace with a small amount oolive oil.

Spread the mushroom-spinach mixture evenlyover the pizza crust and season with a littlereshly ground black pepper. op with the goatcheese and return to the oven or 8 minuteslonger, or until the crust is baked through andthe goat cheese is bubbly and lightly browned.Cool or 5 minutes beore slicing.


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