Leek and Apsaragus Frittata

I have made this several times and love it! Try adding cherry tomatoes cut in half, face-down around the top of the frittata in a ring for an additional aesthetic and taste sensation! Also, I often substitute Gruyere for Fontina.

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped leeks (white and pale green parts only)
• 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
• 1 cup sliced stemmed shiitake mushrooms
• 8 large omega-3 eggs
• 1 cup diced Fontina cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
  

Preparation

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

From epicurious.com

Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients

Cake

• 2 1/4 cups sifted cake flour (sifted, then measured)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

• 3 1/2-pint baskets fresh raspberries
• 3 1/2-pint baskets fresh blueberries

Preparation

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

From epicurious.com

The Ultimate Valentine Cake

yield: Serves 12

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Ingredients
Chocolate Heart Lid

* 3 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Cake

* 9 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 5 large eggs, separated, room temperature
* 1/2 cup plus 1 tablespoon sugar
* 1tablespoon framboise liqueur or Grand Marnier
* 1 teaspoon vanilla extract
* 6 tablespoons (3/4 stick) unsalted butter, melted, warm
* 3/4 cup cake flour

Icing

* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1 1/4 cups (2 1/2 sticks) unsalted butter
* 3 tablespoon light corn syrup
* 3 tablespoons framboise liqueur or Grand Marnier

Assembly

* 1 1-pint basket strawberries, hulled and halved
* 1 1/2-pint basket raspberries
* 1 1-pint basket strawberries with stems, halved through stem end (stems left intact)

Berry Compote

* 2 1-pint baskets strawberries, hulled and sliced
* 3 tablespoons sugar
* 2 tablespoons framboise liqueur or Grand Marnier
* 2 1/2-pint baskets raspberries

Preparation

To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)

To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

From epicurious.com

Chocolate Grand Marnier Cake

yield: Makes 12 servings

Ingredients
Cake:

* 10 ounces bittersweet chocolate, chopped
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 6 large eggs, separated
* 2 tablespoons Grand Marnier or other orange liqueur
* 1 tablespoon finely grated orange peel
* 2 teaspoons vanilla extract
* 1/2 cup all purpose flour
* 1/4 teaspoon salt

Icing:

* 7 ounces bittersweet chocolate, chopped
* 7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
* 2/3 cup whipping cream

Preparation

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.

For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.

Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.

Cut into wedges and serve.

From epicurious.com

Almond Sherry Christmas Trifle

yield: Makes 8 to 10 servings

active time: 1 1/2 hr

total time: 12 hr (includes chilling)

One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert. hide ›
subscribe to Gourmet
Ingredients
For cake layers:

* 3 ounces almond paste (1/3 cup)
* 3/4 cup granulated sugar, divided
* 1 cup all-purpose flour, divided
* 1/4 teaspoon plus a pinch of salt, divided
* 6 large egg yolks
* 3 tablespoons whole milk
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon pure almond extract
* 4 large egg whites at room temperature 30 minutes

For assembling trifle:

* 1 cup sour-cherry preserves
* Sherry syrup
* Vanilla custard

For praline almonds:

* 1/3 cup sliced almonds
* 1/4 cup confectioners sugar

For topping:

* 1 cup chilled heavy cream
* 3 tablespoons medium-dry Sherry
* 1 tablespoon sugar
* Equipment: 2 (15-by 10-inch) 4-sided sheet pans; a 2 1/2 to 3-quart glass trifle or soufflé dish

Preparation

Make cake layers:
Preheat oven to 350°F with racks in upper and lower thirds. Butter sheet pans, then line bottoms with parchment paper and butter parchment. Dust with flour, knocking out excess.

Break up almond paste with your fingers into a food processor. Pulse until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt and process until very finely ground.

Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.

Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium speed until they hold soft peaks. With mixer at low speed, add remaining 1/2 cup sugar in a slow stream. Beat at medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Fold in remaining 3/4 cup flour.

Divide batter between pans, spreading evenly, and rap pans against counter a couple of times to release any air bubbles. Bake cakes, switching position halfway through, until pale golden and springy to the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto racks lined with parchment. Carefully peel off parchment from tops and cool completely.

While cake layers cool, pulse preserves in cleaned food processor until smooth.

Assemble trifle:
Trim 1/2 inch from edges of 1 cake layer with a serrated knife to make a 14-by 9-inch rectangle, reserving trimmings; with short end nearest you, halve cake lengthwise. Brush top with some of syrup, then spread 1/4 cup preserves over each piece, leaving a 1-inch border all around. Beginning with a short end, roll up each piece tightly to form a log. Repeat with remaining cake layer. (You will have 4 logs total.)

Spoon 1 cup custard into bottom of trifle dish.

Cut 1 log into 5 rounds with serrated knife, then halve each round. Brush generously with syrup all over. Stand half-moons, curved sides up, around edge of trifle dish (at bottom), arranging them snugly and pressing against side to help them adhere. Tear reserved trimmings into pieces, then dip in syrup and arrange over custard in center of dish.

Cut and brush remaining logs in same manner, arranging slices, curved sides down, against side of trifle dish above first layer (there may be some left over).

Add remaining custard. Brush any remaining cake slices with syrup and arrange in center over custard.

Chill trifle, covered, at least 8 hours.

Make praline almonds:
Have ready an unoiled sheet of parchment paper or lightly oiled foil.

Heat almonds in a dry small heavy skillet over medium heat, stirring frequently, until almonds are hot but not colored. Add confectioners sugar and cook, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes (not all sugar on almonds will melt completely). Immediately transfer to parchment, spreading in 1 layer. Cool completely.

Make topping just before serving:
Beat cream with Sherry and sugar until it just holds soft peaks. Spoon over top of trifle and sprinkle with praline almonds.

Cooks’ notes: •Praline almonds can be made 1 week ahead and kept in an airtight container.
•Trifle (without whipped cream and praline almonds) can be made 2 days ahead and chilled.

From epicurious.com

Chocolate Meringue and Mint Chip Ice Cream Cake

yield: Makes 8 to 10 servings

* 10 1/2 tablespoons sugar, divided
* 1/2 cup powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 4 large egg whites
* 2 pints mint chip ice cream, slightly softened
* 1/2 cup chilled whipping cream
* 1/4 teaspoon vanilla extract
* 1/4 cup chocolate sprinkles

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

From epicurious.com

Bitter Chocolate Souffle Cake

yield: Makes 8 servings

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.

Ingredients

* 6 1/2 ounces extra-bittersweet chocolate, chopped
* 1/2 cup plus 6 tablespoons unsalted butter
* 5 large eggs, separated
* 1/4 cup plus 3 tablespoons sugar
* 1 tablespoon all-purpose flour
* Unsweetened cocoa power, for garnish
* SPECIAL EQUIPMENT: Eight 6-ounce aluminum tins

Preparation

1. Preheat the oven to 400 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water. Heat, stirring occasionally, until the mixture has melted but is not too hot. Stir until smooth.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.

4. Stir a third of the egg whites into the chocolate mixture. Fold in the remaining whites. Divide the batter among the tins. (The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).

5. Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).

6. Meanwhile, sift a little cocoa lightly over 8 dessert plates. Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one. Serve immediately with vanilla ice cream or chocolate sorbet.

From epicurious.com

Cocoa Nib, Chocolate, and Citrus Dacquoise

Yield: Makes 12 servings

A dacquoise is a French dessert made by layering nut-flavored meringues with whipped cream. In this version, cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze. hide ›
subscribe to Bon Appétit
Ingredients
Meringues:

* Nonstick vegetable oil spray
* 1 cup powdered sugar
* 1 tablespoon cornstarch
* 3/4 cup cocoa nibs* (about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
* 1/2 teaspoon coarse kosher salt
* 3/4 cup egg whites (about 6 large)
* 1/4 teaspoon cream of tartar
* 1/4 cup sugar

Chocolate chiffon cake:

* Nonstick vegetable oil spray
* 1/2 cup sugar, divided
* 1/4 cup all purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/8 teaspoon coarse kosher salt
* 1/3 cup canola oil or other vegetable oil
* 2 large eggs, separated
* 2 tablespoons water

Mascarpone whipped cream:

* 1 1/4 cups chilled heavy whipping cream
* 1 8-ounce container mascarpone cheese**
* 1/4 cup powdered sugar
* 2 teaspoons vanilla extract


Glaze:

* 6 ounces bittersweet chocolate, chopped
* 3/4 cup heavy whipping cream
* 3 tablespoons water
* 3 tablespoons unsweetened cocoa powder
* 2 tablespoons light corn syrup
* 3 tablespoons unsalted butter, room temperature
* Blood Orange Marmalade
* Blood orange segments (for garnish)

Preparation

For Meringues:
Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.

Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).

Chocolate chiffon cake:
Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.

Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

For mascarpone whipped cream:
Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.

For glaze:
Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.

Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.

Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.

Cut cold cake into wedges. Serve with blood orange segments.

* Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.

** An Italian cream cheese; sold at many supermarkets and at Italian markets.

From epicurious.com

The Bee's Knees Cocktail

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.

Ingredients

* 1/4 cup hot water
* 1 teaspoon dried lavender blossoms*
* 1/4 cup honey
* 6 tablespoons gin
* 2 tablespoons lemon juice

Preparation

Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.

*Available at health foods stores.
From epicurious.com

Roasted Chicken with Dijon Sauce

I made this for the first time recently and it is GOOD. Really good. I added mushrooms and did not strain the sauce and it was still really good.

Roasted Chicken with Dijon Sauce

Ingredients

3 pound chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives

Preparation

Preheat oven to 450°F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

Serve chicken with sauce.

From Epicurious.com

Red Velvet Cupcakes

Pair with Cream Cheese Frosting.

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat the oven to 350°F.

Prepare cupcake tins as directed as directed in the recipe you are following. Cream butter and sugar until fluffy. Add eggs and blend well.

Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture.

One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.

Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.

Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

From epicurious.com.

Savory Mint Lamb Chops

In this very simple recipe, the spices, mint, garlic, and oil form a crust that helps seal in the lamb's juices. Sautéed carrots and roasted potatoes would be nice on the side.

Prep: 15 minutes
Total: 35 minutes

Serves 4

1/4 cup olive oil
1/4 cup chopped fresh mint
4 large garlic cloves, minced
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 (1- to 1 1/2-inch-thick) lamb loin chops (about 5 ounces each), trimmed

Fresh mint sprigs

Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.

Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

From Epicurious.com.