CURRIED CHICKEN SALAD FOR TYLER FLORENCE FRIDAYS

Did you ever just have a craving for something that came on all at once and had to be satisfied ASAP? That's how it was last weekend when I started thinking about a great curried chicken salad sandwich I had at a now defunct cafe. I'm not really a big fan of curry and I eat almost no Indian food, but there it was. I wanted to recreate that lovely chicken salad I'd had down to the contrast of smooth dressing and crunchy chopped nuts.

Though I find it agonizingly slow, I hopped on to Food Network's site and decided that Tyler was my man for the job. Up popped a very simple recipe for curried chicken salad sandwich with almonds and raisins. A quick peek into the larder assured me that I had everything but the raisins. No problem--dried cherries would not only do, they'd be even better.

I made a few adjustments to the recipe to make the salad more healthful and would tweak it again in the future by decreasing the amount of lemon juice. That said, it was a delicious salad, filled with contrasts, and was as satisfying over lettuce as it was as a sandwich.

Serves 4

1 tbs olive oil (really, Tyler, 3 tbs is way more than you need!)

1 lb boneless, skinless chicken breasts

salt and freshly ground pepper

1/3 cup light mayonnaise (Tyler used 1/2 cup of the regular)
1 tsp curry powder

1/2 lemon juiced (I'm very strong; maybe I squeeze every last drop; it was too much)

1/4 cup chopped, blanched almonds, toasted

1/4 cup dried cherries, chopped (I was out of raisins)

a handful of fresh basil leaves, torn

Preheat the oven to 400 degrees.

Heat the oil in a large, ovenproof skillet over medium high heat (I use my Circulon, nonstick skillet in the oven; I simply wrap the handle in aluminum foil). Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer and brown for 2 minutes on each sie. Put the skillet in the oven and roast until the chicken is just cooked through--12 to 15 minutes. Remove from the oven and cool.

Chop the cooled cooked chicken and put it into a large bowl. Add the rest of the ingredients and toss (I mixed them in a measuring cup, then added the dressing to the chicken). Season to taste.

I love Tyler's recipes because they are straightforward, but the taste is usually there. With a little tweaking, they can even be healthy.

If you haven't already done so, please visit Tyler Florence Fridays for the weekly round up. This site, hosted by Debbie of Kahakai Kitchen,Megan of My Baking Adventures , and Natashya of Living in the Kitchen with Puppies is a great site to pick up some great new ideas to answer that age-old question, "What's for dinner?"

POTATO AND BEAN SALAD WITH WALNUT VINAIGRETTE

Summer means salads, but salads generally mean mayonnaise, something I've never been fond of eating (thank goodness there's one high calorie thing I dislike!). I was very pleased to find this alternative in my Weight Watchers New Complete Cookbook. Like most WW recipes, if you don't tell, no one will know. The dressing is absolutely delicious; the salad is best served at room temperature; and, you can feel virtuous because you're getting in your veggies, legumes, and good fats. It doesn't hurt that the salad is yummy either. Leftovers, if you have any, taste even better because they have a chance to absorb the vinaigrette. Preparation time, including boiling the potatoes and steaming the green beans, is still under 30 minutes. I doubled the recipe and was very glad I did.




Serves 4
3 tbs Balsamic vinegar
1 tbs dry white wine
1 tsp Dijon mustard
1/4 tsp salt (more to taste)
1/4 tsp freshly ground pepper (more to taste)
1 tbs extra-virgin olive oil
1 tbs canola oil
1 large scallion, finely chopped
1/4 cup walnuts, finely chopped
1 lb new or small red potatoes, cooked and cooled (skins on), then quartered1 1/4 cups fresh green beans, cut in 1-inch pieces and steamed until crisp-tender
1/2 cup red kidney beans, rinsed and drained



In a small bowl, whisk the vinegar, wine, mustard, salt, and pepper. Add the olive oil and canola oil a little at a time, whisking constantly. Mix in the scallion and walnuts.



In a large bowl, combine the potatoes, green beans, and kidney beans. Drizzle with the dressing and toss to coat. Let stand at room temperature about 1 hour. Toss again before serving.



Each serving has just 3 WW points. With the addition of some protein, this could be a main dish lunch or dinner.

BBQ-GLAZED TURKEY MEATLOAF WITH VEGETABLE LATKES

I have to admit that I made this recipe for one reason only--to make meatloaf in a crockpot. I happen to have a newfound respect for meatloaf and have included other recipes for it in earlier posts. This meatloaf was special not only because it took 5 minutes to throw together, then cooked in a crockpot for a few hours, but also because it is a turkey meatloaf from Weight Watcher's Everyone Loves Chicken cookbook. At a scant 3 points per serving, this is a great meal when you've had a splurge at lunch or when you want to spend a few more points on your sides. In fact, with the meatloaf I made the most delicious cauliflower-broccoli latkes.

I must give credit to Haalo of Cook (Almost) Anything at Least Once. While surfing the food blogs this morning, I happened upon her site and saw her recipe for cauliflower fritters. I happened to have picked up a bag of broccoli and cauliflower florets this weekend and, knowing I had a very low points entree, I decided to make a variation of her fritters. Haalo's measurements were metric, so I found an online converter and took care of that. I also substituted shredded part skim mozzarella for mozzarella cubes and chicken stuffing mix--I was out of seasoned breadcrumbs. To fry the batch of 20 latkes, I used 3 tablespoons of vegetable oil. Though delicious, we had a dozen leftover (sadly, I limited myself to 3). These I froze for a future dinner; I'm sure they'll reheat beautifully.

BBQ-glazed Turkey Meatloaf - 6 servings (3 WW points each)

1 1/4 lbs ground extra-lean turkey breast

1/3 cup seasoned dry bread crumbs

1/4 cup (1 oz) reduced-fat cheddar cheese

1/4 cup minced onion

1 large egg, lightly beaten

1 tsp dried oregano

1/4 tsp salt

1/4 tsp freshly ground pepper

2 tbs ketchup

2 tsp packed brown sugar

2 tsp Worcestershire sauce

1 tsp spicy brown mustard

Fold a 24 inch length of aluminum foil in half lengthwise and fit it into the bottom and up the sides of a slow cooker insert. (I just had to rinse it out afterward; what a pleasure!)

Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl and mix until well combined. Shape the mixture into a loaf and place it on the foil in the slow cooker.

Cover the slow cooker and cook until the juices run clear or an instant read thermometer registers 165 degrees--I cooked it for 3 hours on high and it was perfect.

A half hour before the meatloaf is done, combine the ketchup, brown sugar, Worcestershire sauce, and mustard and spread it over the meatloaf, then finish cooking.

Lift the meatloaf out using the foil. Cut into 6 slices.

Broccoli-Cauliflower Latkes - Makes 20 small latkes

1 lb broccoli-cauliflower florets

3 large scallions, chopped

3 oz self-rising flour

3/4 oz grated cheese

fresh parsley, chopped

2 eggs

2 oz shredded mozzarella cheese

salt and pepper

vegetable oil, for frying

Saute the scallion in a teaspoon of oil. Set aside to cool. Steam the vegetables until fork tender. Set aside to cool. When vegetables are cool, use a couple of forks to break them into small pieces.

In a large bowl, mix the scallions and vegetables. Add in the parsley. In a second bowl, beat the eggs, then stir in the flour and grated cheese. Add this batter to the vegetable mixture, then stir in the shredded mozzarella. Season to taste.

Use an ice cream scoop to make your latkes the same size. Add 2 tbs vegetable oil to a large skillet over medium high heat. Fry the latkes until crisp and brown on one side; turn over and do the same. Remove excess oil by blotting with paper towels. Hold the latkes in a 250 degree oven until all are fried and ready to serve.

We ate ours with a dollop of sour cream. The texture was incredible--creamy inside with chunks of the vegetable and crispy outside. Thank you, Haalo.

BAKED PENNE WITH EGGPLANT AND SAUSAGE FOR TYLER FLORENCE FRIDAYS

I've always thought Tyler was a hunk, but it's just recently that I've begun to appreciate his recipes. Right now I own just one of his cookbooks, Tyler's Ultimate. I've cooked several recipes from it, my favorite to date his recipe for spaghetti carbonara. Based on that success, I decided to try another of his pasta recipes, this one for baked penne with eggplant and sausage. Let me say upfront that Tyler's recipe used rigatoni, but Ronzoni Smart Taste doesn't produce that shape, so I used penne rigate. Tyler's recipe called for Italian pork sausage; I substituted Italian turkey sausage. Tyler suggested fresh mozzarella; I used part skim shredded. Finally, Tyler's recipe called for large amounts of olive oil. I reduced those amounts greatly.

I love eggplant, which is strange since I loathe zucchini in all its forms. Put eggplant together with mozzarella and you're already halfway home. This recipe makes enough to serve 6-8 (we ate it for 2 nights and still had leftovers), so it's a great dish to serve a crowd as a first course. I would definitely make it again, but with some other changes which I'll discuss at the end.

Ingredients

Kosher salt

extra virgin olive oil

5 links turkey sausage

1 large eggplant (1 1/2 lbs), skin on, cut into 1-inch pieces

1 large onion, chopped

3 cloves garlic, chopped

1 (28 oz) can peeled, whole San Marzano tomatoes

leaves from a small bunch of basil

1 lb penne

1 lb mozzarella (I used shredded, part skim, not the fresh Tyler called for)

freshly ground black pepper

1 cup freshly grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil for the pasta. Set aside a 9 X 13 inch baking dish.

Heat a small amount of olive oil in a large skillet and saute the sausage, about 2 minutes per side, until browned, but not cooked through. Place in the baking dish.

Turn the heat to medium, add another small amount of olive oil and add as many eggplant pieces as fit in a single layer. Sprinkle well with salt and saute until browned on each side, about 7-8 minutes. Add more oil if you need to do a second batch. Place in the baking dish.

Add another small amount of olive oil to the pan and saute the onion and garlic for 4-5 minutes.

Place the whole can of tomatoes in a large bowl and use your hands to break them up. Add to the onion garlic mixture along with the basil and simmer for 15 minutes, until slightly thickened.

Cook the pasta to the al dente stage and drain, reserving 1/2 cup of the pasta water.

Preheat the oven to 450 degrees. Chop the sausage into bite-sized chunks. Add the tomato sauce and rigatoni along with the reserved pasta water and half the mozzarella. Combine well. Top with the other half of the mozzarella and all of the grated cheese. If you wish, drizzle with a bit more olive oil.

Bake for 25 minutes until bubbly and golden.

*********************

Even with my substitutions and the reduction in the amount of olive oil, this was a very satisfying and flavorful dish. Here are the changes I'll make next time:

• brown the sausage in the oven--no oil required--OR
• remove the sausage from the casings and saute in a small amount of oil
• decrease the amount of mozzarella to 8 oz instead of 16 oz
• roast the eggplant with a small amount of olive oil drizzled over all

There is no reason why this dish required the copious amounts of olive oil Tyler called for. Those 2-counts and 3-counts and 1/3 cups really add up, especially since eggplant is like a sponge and soaks up all the oil.

Please be sure to visit the wonderful blog hosted by Deb of Kahakai Kitchen, Megan of My Baking Adventures, and Natashya of Living in the Kitchen with Puppies. The site is Tyler Florence Fridays and you can see a round-up of Tyler recipes there every Saturday.

SOUR CREAM COFFEE CAKE

I've been making the same sour cream coffee cake since 1975 when the recipe was given to me by my friend Norma, a wonderful cook. I didn't think it was possible that there was a recipe that was as good or even better. It was. Since I've been having such good experiences with Ina Garten's recipes, I decided to give her recipe for sour cream coffee cake a go. The results were an incredibly moist, delicious cake with a beautiful crumb. I got the recipe online and many of the reviewers noted that they'd doubled the streusel. Knowing my "audience," I did as well. This is not a difficult cake to make nor is it terribly time-consuming. Along with her French apple tart, it made for a lovely ending to Mother's Day brunch.

Serves 8 - 10 (or Larry!)

FOR THE CAKE

12 tbs unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 tsp pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

FOR THE STREUSEL (I recommend doubling this):

1/4 cup brown sugar, packed

1/2 cup all purpose flour

1 1/2 tsp ground cinnamon

1/4 tsp salt

3 tbs cold, unsalted butter, cut into pieces

3/4 cup chopped walnuts (optional)

FOR THE GLAZE

1/2 cup confectioners' sugar

2 tbs real maple syrup

Preheat the oven to 350 degrees. Grease and flour a 10 inch tube pan or bundt pan.

Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.

In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it. Sprinkle with half the streusel. Spoon the rest of the batter in the pan and spread it out. Top with the other half of the streusel. Bake for 50-60 minutes until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

For the glaze, whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary to make the glaze runny. Drizzle over the cake with a fork or spoon.

SAUTEED CHICKEN WITH ARTICHOKES, OLIVES, AND OREGANO

In my newfound zest for lemon (a former English teacher can never resist a pun), I have been actively searching out recipes that include this ingredient. I've also been eating more artichokes these days--though not stuffed artichokes, one of my faves--rather the more calorie-conscious artichoke hearts. To keep my focus on healthy eating, I try to use one or more of my Weight Watcher cookbooks each week when I plan our dinners. This week I turned to Everyone Loves Chicken, an apt choice since we consume so much of this protein. It was the first time I'd made this dish and it proved to be super fast and delicious served over whole grain pasta. I just cannot eat the whole wheat stuff, but Ronzoni's Smart Choice, which is loaded with fiber, does not have that dreadful texture and taste that characterizes whole wheat pasta. When you rush in the door and want dinner on the table in under 30 minutes, this is your go-to recipe. At just 7 points per serving (that's with 1 cup of pasta!!!), it is a smart choice indeed. If you really want to shave time off your cooking time, be sure to do a mise en place--gather all your ingredients together and do the slicing and dicing, then it's a simple matter to sautee and serve.

Serves 4

4 (4-5 oz) thinly sliced chicken cutlets

1 tsp dried oregano (I also used chopped fresh oregano for garnish)

1/8 tsp salt

1/4 tsp freshly ground pepper (I've been using a peppercorn mix lately)

2 tsp olive oil

3/4 cup reduced sodium chicken broth

1 (14 oz) can artichoke hearts, drained and halved

1/4 cup pitted Kalamata olives, halved

2 tbs freshly squeezed lemon juice

2 tbs chopped parsley

Sprinkle both sides of the chicken cutlets with salt, pepper, and oregano. Heat the oil in a non-stick skillet over medium-high heat. Add the chicken and cook until browned on both sides (about 3 minutes per side). Remove to a plate, cover and keep warm.

Add the broth, artichoke hearts, olives, and lemon juice to the skillet, scraping up any brown bits from the bottom of the pan. Bring to a boil, then lower the heat and simmer until slightly reduced. Stir in the parsley and spoon the sauce over the chicken.

**If serving over pasta, slice each breast on the diagonal, then spoon sauce over pasta and chicken

**********************

This simple, skillet dinner had the bright flavors of the Mediterranean. The briny flavor of the olives alongside the tartness of the lemon juice and the acidity of the artichoke hearts belied the ease with which the dish came together. While I love the lemon artichoke chicken recipe posted earlier, this dish has a completely different, though equally good, flavor.

FRENCH APPLE TART

She's done it again! She who? The Barefoot Contessa, Ina Garten. She's created the most incredible--and incredibly easy--French apple tart you can imagine. If you want to bake something that looks like it took you all day--but didn't--and looks like something you'd buy in a fancy French bakery, this is it. Another winning recipe from her Back to Basics cookbook, this recipe gives you the option of making your own crust or using frozen puff pastry, the latter being my choice. I brought this to a Mother's Day brunch and was very pleased with the results.

Serves 6 - 8

1 pkg. Pepperidge Farm frozen puff pastry sheets (you use 1 of the 2 sheets)

5 Granny Smith apples

1/2 cup sugar

4 tbs cold, unsalted butter, small-diced

1/2 cup apricot jelly (or warm, sieved apricot jam)

2 tbs Calvados, rum, or water

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone mat (I used the latter).

Roll a sheet of the puff pastry slightly larger than 10 X 14 inches. Using a ruler and small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

THIS METHOD FOR PREPARING THE APPLES IS SO MUCH BETTER THAN USING A CORER AND SLICER!!!

Peel the apples and cut them in half through the stem. Remove the stem and core using a sharp knife and a melon baller. Slice the apples crosswise in 1/4 inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first until the pastry is covered with apple slices. (I didn't use the ends to make the arrangement look prettier, as Ina recommended.) Sprinkle with the entire 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. The apple juices will burn in the pan, but the tart will be fine. (I used a baster a few times to redistribute the juices.)

When the tart is done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the mixture. Loosen the tart with a metal spatula so it doesn't stick. Serve warm or room temperature, but serve within 2 hours. It WILL get soggy, so don't leave any leftovers.

THE ULTIMATE SPAGHETTI CARBONARA

With this dish, Tyler has "made his bones" with me. There's nothing like a well-prepared dish of spaghetti carbonara to make you swoon. This is a dish best NOT ordered in most restaurants. What I've been served has too often been spaghetti in a pool of Alfredo sauce with some bacon added. Yuck...and yuck again. Since Larry doesn't like it when I grill the waiters, I've just about stopped ordering this dish out. When I do make it at home, I generally use a lightened version, which will almost satisfy. This recipe is not lightened and it won't leave you with that almost satisfied feeling. This dish, simple though it is, is full flavored and in your face. I could eat it at least once a week, but won't. In fact, it's ironic that it's appearing here today since I am recommitting to lighter eating in honor of bathing suit season creeping up on us. I did, however, enjoy it immensely. A caveat: spaghetti carbonara just doesn't reheat well, so invite some friends or plan on eating very heartily.

Serves 4

Kosher salt

extra virgin olive oil

8 bacon slices, sliced crosswise into thin strips

1 onion, chopped

4 large eggs

6 tbs heavy cream

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 lb spaghetti

cracked black pepper

1/4 cup chopped flat leaf parsley

Bring a big pot of salted water to a boil for the spaghetti.

Heat a 3-count of oil in a skillet over medium heat. Add the bacon and onion and cook slowly (Tyler says 7-8 minutes; I say go for the carmelization and take 25 minutes)--the onion will be carmelized and the bacon crisp. While that's going on, crack the eggs into a big bowl. Add the cream and cheese and whisk. When done, scrape the bacon and onion with the cooking fat into the bowl (told you it isn't lightened).

Throw the spaghetti into the boiling water and cook until it's al dente. Scoop out about 1/4 cup of the cooking liquid and add it to the bowl with the egg and bacon.

Drain the spaghetti, add it to the bowl, and give everything a good toss. Invert a plate on top of the bowl and wait 5 minutes (it will be hard to do).

Remove the plate, toss in some salt, pepper, and parsley, and prepare for the divine!!!!

WHITE BEAN AND ROASTED SHRIMP SALAD

It's only recently that I've begun to appreciate Tyler Florence. For a while, I considered him Food Network's "Pretty Boy," but didn't really find his food all that.... During the winter when I could not longer walk outdoors and began to use my treadmill, I started walking during his program. A few of the dishes I watched him prepare made me take a second look and I ordered one of his cookbooks, Tyler's Ultimate. I have to be honest--I've liked about half the recipes I've tried. The other half have been just okay. Since we eat a lot of main dish salads in the summer, I decided to give this recipe a try. It took very little time to prepare and was enjoyable. I would make it again (all right, I gave it an 8 out of 10), though I doubt it will be included in the permanent rotation. I switched out watercress, replacing it with baby spinach.


Serves 2-4
1 lb large shrimp, peeled, deveined, and tails removed
4 slices bacon, cut crosswise into 1/2 inch pieces
extra virgin olive oil
Kosher salt
freshly ground pepper
8 fresh sage leaves (I sliced into a chiffonade)
1 pint yellow grape tomatoes (you can use red cherry or a mix)
1 - 14 oz can cannellini beans, rinsed and drained
1 tbs red wine vinegar
10 oz washed baby spinach

Preheat the oven to 350 degrees.

Arrange the shrimp in a single layer on half of a large baking sheet. Spread the bacon slices on the other half. Drizzle with olive oil. Season the shrimp with salt and pepper and spread the sage leaves over all.

On another baking sheet, drizzle the tomatoes with olive oil and season with salt and pepper.

Place both baking sheets in the oven. Roast the tomatoes about 12 minutes (until they burst) and the shrimp and bacon for 12 - 15 minutes.

In a large bowl, place the spinach and cannellini beans. Scrape the tomatoes and juices on top and toss to mix. Scrape the bacon and shrimp and any juices on top, drizzle with the vinegar and more olive oil. Toss to mix--this will wilt the spinach. Season with salt and pepper and serve.






I will admit that this is a beautiful dish and one that is healthy as well.

FROM THE CONTESSA: TUSCAN LEMON CHICKEN

When you eat chicken as much as we do, you are always on the lookout for a new way to prepare it. Lemon chicken isn't a new concept nor is chicken on the grill. What takes this dish to a whole new level is Ina Garten's inimicable use of herbs and marinade. Having eaten this wonderful dish in The Palm restaurant in East Hampton, the Barefoot Contessa decided to try to replicate it at home. The results were a succulent, fragrant chicken that tastes as delicious the next day in a salad as it does right off the grill. The recipe comes from her Back to Basics cookbook.

Before the chicken goes into the marinade, the backbone and breastbone is removed so that it can be grilled flat under a weight (I used my old cast iron panini press; a brick wrapped in foil would work as well). I'm including directions for this as well. Don't shy away from this step. My knife skills could be better, yet I had no problem with this deboning. I used a combination of chicken shears and chef's knife.

1 (3 1/2 pound) chicken, flattened (see note below)

Kosher salt

2 tsp grated lemon zest (2 lemons)

1/3 cup freshly squeezed lemon juice

1/3 cup good olive oil

3 cloves minced garlic

1 tbs minced fresh rosemary leaves

freshly ground pepper (1 tsp)

1 lemon halved

PREPARE THE CHICKEN

Stand the chicken upright and cut out the backbone with a large kitchen knife or shears. Spread the chicken open on a board with the skin side down. Cut around and remove the breastbone with a boning knife. Sprinkle the chicken all over with the salt.

PREPARE THE MARINADE

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper in a glass dish (or, as I do, in a gallon-sized freezer bag). Add the flattened chicken and refrigerate at least 4 hours or overnight.

GRILL

Place the chicken, skin side up, on a preheated grill set to low. Weight it down and cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight it down again, and cook for another 12-15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the grill for the last 10 minutes of cooking.

Remove the chicken to a cutting board and cover with aluminum foil. Allow to rest for 5 minutes, the cut the chicken into quarters, and sprinkle liberally with salt. Squeeze the grilled lemon over the chicken before serving.

Of course a larger chicken will require additional cooking time. I deboned the chicken this morning and prepared the marinade then as well. It took very little time. I love to use the grill since it cuts down on the pots and pans I'll have to wash.

I think we need to devolop something akin to a batting average for the cookbooks we use. I have to say Ina is batting pretty close to a thousand on this one.

PORTERHOUSE STEAK CONTADINA

Once upon a time there was a wonderful restaurant, which shall be nameless, that served an incredible steak Contadina. While I'm not given to rumor-mongering, word was that they were washing more than the dishes and thus eventually closed. I found a few recipes for this dish, but they never pleased like the now-defunct restaurant's version. Then along came my copy of Carmine's Family-style Cookbook. While it isn't identical, it is absolutely fantastic and I will make it again...and again.

Let me be upfront about the changes I made. Over the years I've found myself eating fewer and fewer green peppers. At this point, I've stopped eating them altogether in favor of the sweeter red and orange and yellow peppers. So, I eliminated the 2 green peppers called for in the original recipe. Also, the original recipe serves 4 and calls for 4 sausage links and a 34-38 ounce Porterhouse. I made 6 sausage links and a 22 ounce Porterhouse, but made the same amount of vegetables called for in the original recipe. There were leftover sausage and vegetables which I used tonight for dinner.

This is a beautiful-looking dish as well as being almost too delicious for words. With it we drank a wine from my youth--Mateus. I found it in our local liquor store a few weeks ago and we've had it a few times since then. I don't like "pink" wine, but this rose is far more satisfying than a white zin.

Don't let the many steps fool you; this is not a difficult recipe. You could, in fact, do it up to the point of broiling the steak and refrigerate it. Just bring it to room temperature before heating it up in the oven while the steak broils. I can't wait to try the recipe for chicken contadina since it's healthier, but I'll be making this again, both for the two of us and for company.

Serves 2-3

6 sweet Italian sausage links

3 tbs plus 1 tsp olive oil

2 large Russett potatoes, peeled and cut into 1/4 inch slices, patted dry

salt and freshly ground pepper

15 cloves garlic, peeled and left whole

2 large Spanish onions, each peeled and cut ino 8 thick slices

2 large red bell peppers, seeded, cored, and cut into 6 equal pieces

(if you like, also add 2 large green peppers prepared same as red)

1 1/2 lb porterhouse steak at room temperature

2 tsp garlic powder

1 tsp dried oregano

1/4 cup white vinegar or sweet pepper vinegar from a jar of sweet vinegar red peppers

8 fresh basil leaves, sliced

2 tbs chopped fresh parsley

Preheat the oven to 400 degrees.

Rub 1 tsp of the oil over the 6 sausage links and place in a small roasting pan. Roast for 15 minutes. Remove from the oven and set aside.

Place the dried potato slices in a roasting pan. Drizzle then with 1 tbs of the olive oil and sprinkle with salt and pepper. Toss to coat all slices. Bake for 30-35 minutes, until tender and brown. Set aside.

In a medium saute pan, heat 2 tbs of the olive oil over medium heat and add the garlic cloves. Slowly brown them, 5-6 minutes, making sure the oil doesn't get too hot; the garlic must cook slowly.

Add the onion slices and peppers to the saute pan with the garlic. Season with salt and pepper and cook over medium heat for 15-20 minutes, stirring often, until they are lightly browned and tender. Transfer to a colander and drain about 5 minutes.

Preheat a grill. Preheat the oven to 400 degrees. Season both sides of the steak with garlic powder, salt, and pepper, rubbing the seasonings into the meat.

Spread the sausage, peppers, onions and garlic, and potatoes in a shallow baking pan and sprinkle with the oregano. Roast for about 15 minutes, stirring to encourage even heating.

While the sausage and vegetables heat, grill the steak to desired doneness. Let the steak rest for 5 minutes before slicing it using the bone as a guide to slice around the filet and the sirloin.

Spread the vegetables, potatoes, and sausage on a large platter. Place the sliced steak in the center. (I wanted to put the bone in the center for presentation, but someone was already gnawing on it) Slowly sprinkle the vinegar over the meat and vegetables. Sprinkle the top with basil and parsley.

This almost screams out for some toasted Italian bread, both to sop up the juices and to spread the roasted garlic cloves on. While it wasn't the most healthful meal I've ever made, it was one of the most satisfying. All I can say about the taste is fuhgeddaboudit!

1-2-3 BAKE (DORIE GREENSPAN'S SIMPLEST LOAF CAKE)

This recipe seemed too good to be true. I didn't even need to dirty the portable mixer. My taste revealed a moist cake with just enough sweetness. A cross between a cake and a pound cake, the man-of-the-house, who is also the cake-eater, pronounced it delicious. It can be served plain, with ice cream, or toasted and spread with jam. My only "twist" was to replace the vanilla with almond flavoring. I'll definitely make this again to keep him away from the store-bought junk.

1 1/2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

3 large eggs

1 cup sugar

1/2 cup sour cream

2 tsp pure vanilla extract

1/2 cup flavorless oil, such as canola

Preheat the oven to 350 degrees and generously butter (I use cooking spray) an 8 1/2 X 4 1/2 X 2 1/2 inch loaf pan (6 cup capacity).

In a bowl, whisk together the flour, baking powder, and salt.

Whisk the eggs, sugar, sour cream, and vanilla together until well blended. Add the dry ingredients to the wet and stir until smooth (BTW, it does make a difference which you add to which!!!).

Finally, pour in the oil and use the whisk to gently, but thoroughly, fold into the batter.

Pour the batter into the prepared loaf pan and bake 50-55 minutes, until a toothpick comes out clean. Cool on a rack 5 minutes, then unmold and cool to room temperature, right side up.

Serves 8. Per serving: 360 calories, 44g carbs, 5g protein, 18g fat, 85 mg cholesterol.

I made the cake on Sunday and it's almost gone and I didn't have a piece, honest!

Confidentially-speaking, the World's Best Street Food

It's time to Cook the Books! Our hostess Jodi of Food Junkie not Junk Food chose Kitchen Confidential by bad boy Anthony Bourdain. Executive Chef of Brasserie Les Halles and host of the series No Reservations, Bourdain lays bare the life of a line chef, deglamorizing what those of us caught up in the world of celebrity chefs have come to believe is the life of the ultimate foodie. Not for the faint of heart, Kitchen Confidential reminds us why we shouldn't order fish on Tuesday or load our brunch plates with seafood salad.

I have to admit upfront that Bourdain is my kind of man--raunchy--and he can cook, too. Bourdain is a modern day troubador. His stories, which immediately called to mind the years I worked as a waitress and bartender, not only resonated, but made me profoundly happy that I had not pursued a career as a caterer or chef. I always refer to this dream, with regret, as my "road not taken." After reading about Bourdain's career as a line cook and chef, I realize that this is not the kind of cooking I would ever have been happy doing--that is, if I could have lasted longer than a week. The sheer boredom would have killed me if I hadn't sliced or burned myself to death.

Bourdain's behind-the-scenes revelations were perhaps not as shocking as they would have been had I not experienced firsthand at least 2 complete degenerates who were head chefs in 2 different fine dining establishments. Forget the 3 second rule or kissing it up to heaven. I worked for one chef who must have had dropsy. After I'd seen my first half dozen lobster tails go from the floor to the broiler--yes, it was a small space, but come on--I figured it was a good thing I didn't eat shellfish. Looking back, it's a wonder I ever had the courage to sample it. The other fellow--and they were both named Freddie--ruled the kitchen with a gutter mouth and a sadism that would have put the Marquis de Sade to shame. If you were unlucky enough to get a table of 8, he insisted you carry out ALL the plates on one tray. Try that when you're 5' 3 ,weigh 120 pounds, and have to walk a hallway the length of a bowling alley.

Yes, these were stories that were all too believable. I remember, too, the "family" meals. Whenever possible, I ate before I reported for work. Too many meat sauces--mystery meat sauce would have been more accurate--and goulashes made me wary.

Bourdain makes no bones about the kind of cooking he was doing, makes no attempt to cover up his years of addiction and debauchery. He may have begun cooking to pay the rent, but his reverence for well-prepared food coupled with his knowledge of technique ultimately earned him staying power in this difficult vocation.

In the chapter entitled "How to Cook Like the Pros," Bourdain offers wonderful suggestions about equipment and pantry essentials. While this book contains no recipes, there were many dishes noted throughout. Bourdain confesses that he is as likely to order in Chinese when he is at home as he is to cook for himself. His own food preferences are wide-ranging. Were it winter, I might have decided to make a caldo Gallego in homage to his early experiences in a community heavily influenced by the Portuguese. However, as spring leads into Memorial Day, the official start of the BBQ season, I opted for the quintessential accompaniment to grilled burgers, that most sublime of street food goodness--fried potatoes. This recipe is from Bourdain's Les Halles' Cookbook and they are very much worth the effort.

Serves 4
4 Idaho potatoes, long ones
2 qts or more peanut oil
salt

PREP
Fill a large bowl with ice water. Peel the potatoes and cut them into 1/2-inch thick sticks. Put them immediately into the bowl of ice water to keep them from oxidizing. Leave them in the water anywhere from 30 minutes to overnight, then rinse well in cold water to take out much of the starch.

BLANCH
In a deep fryer or heavy-bottomed pot (I used my Dutch oven), heat the oil to 280˚F. Cook the potatoes in batches, about 6 to 8 minutes for each batch, until they are soft and their color has paled from opaque white to a semitransluscent white. Do not get impatient and yank them out early. Remove them from the oil with a skimmer or wire basket and spread evenly on a baking sheet. Let them rest at least 15 minutes.

FRY
Bring the oil up to 375˚F, no hotter, no cooler. Fry the blanched potatoes in batches for 2 to 3 minutes each, or until they are crispy and golden brown. Remove from the oil with the skimmer or wire basket, shake off the excess oil.

SERVE
Immediately drop the fries into another large bowl, which has been lined with a clean, dry lint-free towel. Add salt to taste and whip out the towel. Toss the fries around in the bowl and serve while still hot.

I can't say that I will make these often. I hate cleaning my stovetop which is an incentive to eat more healthfully (I seldom fry things) and my waistline can't afford this treat. But I know that I will make them again. Perhaps next time some aioli mayonnaise would be tasty.

WHITE SPAGHETTI AND MEATBALLS

After a 10 day hiatus from the kitchen, I'm back and raring to go. After too many years of banning pasta from the daily rotation, I'm committed to trying out new and lighter versions of one of our favorite foods. I've been through the list of whole wheat and whole grain pastas and they are NOT for me. My recent experience making pasta by hand has reminded me of how satisfying even a small portion of "real" pasta can be.

Recently, I grabbed what I thought was the latest copy of Southern Living magazine in an airport kiosk only to suffer sticker shock--$10.99--when they rang up my purchase. Turned out that I had picked up a cookbook of All-time Favorite Recipes from Southern Living. While it didn't last me the plane ride, it did yield a few new ideas for week-night and company dinners. Remember, I'm looking for satisfying and more healthy. This recipe is good enough for company, but simple enough for week-nights.

The recipe for white spaghetti and meatballs seemed a good place to start. The meatballs are made from skinless, boneless chicken breast, there are sliced mushrooms in the sauce, and the sauce is made lighter with chicken broth and Neufchatel cheese (reduced cream cheese).

The verdict after dinner last night was this is a try-again recipe. Next time, however, I will need to spice up those meatballs. With just ground chicken, egg, saltines, and a teaspoon of seasoning, they were too bland. The sauce, on the other hand, is spoon licking good. At 431 calories (8.5 WW points) per serving, this is a good value, taste-wise and nutritionally.

Serves 6

1 1/2 lbs skinless, boneless chicken breasts, cut into chunks

1 large egg

1 large garlic clove

10 saltine crackers, finely crushed

1 tsp Italian seasoning (I'm going to try 1/2 pack Good Seasons salad dressing mix next time)

vegetable cooking spray

1 (8 oz) package spaghetti

1 (8 oz) package sliced mushrooms

1/4 tsp ground nutmeg

1 tsp olive oil

1 large garlic clove, minced

2 tbs all purpose flour

1/2 cup dry white wine

3 cups fat free, reduced sodium chicken broth

1 (8 oz) package Neufchatel (1/3 less cream cheese)

1/4 cup chopped parsley

Process the chicken and garlic clove in a food processor until ground.

Stir together the chicken mixture, egg, saltines, and Italian seasoning. Cover and chill 20 minutes.

Shape the mixture into 1 inch balls. Place a rack coated with cooking spray in an aluminum-foil lined broiler pan. Arrange meatballs on rack. Lightly spray meatballs with cooking spray. Bake at 375 degrees for 13 minutes, or until golden.

Saute mushrooms in olive oil in a Dutch oven over medium high heat (8-10 minutes). Add minced garlic and saute 1 minute more. Add wine, stirring up brown particles from bottom of pan. Sprinkle with the flour and cook, stirring constantly, 1 minute. Whisk in broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the cream cheese, whisking until the sauce is smooth and thickened.

Cook pasta while sauce is reducing. Follow package directions for al dente pasta.

Add meatballs and parsley to sauce and simmer 10 minutes. Serve sauce with meatballs over pasta.

Lots of leftovers for lunch. I'm guessing the meatballs would taste equally good over rice or mashed potatoes.