Fava Beans with Tomatoes and Herbs

1 Lb Fresh Favas, Shell and pod removed (see "Fabulous Favas")Fava Beans with Tomatoes and Herbs
1 onion, chopped
3 cloves garlic
1/2 cup fruity red wine
1 tsp chopped fresh rosemary
1/2 tsp salt
1 bay leaf
1 28 oz can plum tomatoes
2 Tbs olive oil

Heat olive oil over medium high heat in a large skillet.  Add garlic and sautee until you can smell it, about 30 seconds.  Add onion, rosemary, and salt, and cook until olive is gold and the garlic is sticking to the bottom of the pan, about 10 minutes.  Deglaze pan with wine, stirring to remove all of the bits from the bottom of the pan, and reduce over medium-low heat.  Add the tomatoes, but not the juice.  (Use your hands.  its the easiest way not to lose the tomatoes and then you can squeeze them when you add them to the sauce).  Add the bayleaf and cook until sauce is thick and flavorful.  Add the favas, cook for about 30 seconds and then turn off the heat.  Allow to rest for about five minutes.  The beans will "cook" from the heat of the sauce.  Taste and season with salt and pepper.

Recipe notes: if you don't have a fruity red win, use any red.  I just think the slight sweetness of the red wine complements the slight sweetness of the favas.  If you use fresh favas, since you have to blanch them to remove the pod they will cook extremely quickly. 

Wild Mushroom Couscous

Wild Mushroom Couscous2 Cups Israeli Couscous (it's a bigger grained couscous)
3 Cups Chicken Broth
2 oz dried mushrooms, chopped or broken by hand
2 Tbs Olive Oil
salt and pepper to taste

Put dried mushrooms in Chicken broth and heat in a microwave for two minutes.  Allow mushrooms to Rehydrate for 20 minutes.

Heat olive oil over medium high heat in a sauce pot.  Add couscous and cook until golden, about five minutes.  Add chicken broth with mushrooms.  Kitchen Klutz note:  Wear an Oven Mitt!! The liquid will create steam as soon as you add it to the burn.  This will burn.  Trust me.

Bring to a simmer, cover, and allow to simmer (you may need to reduce the heat) until all of the liquid is absorbed, about 12 minutes.  Season with salt and pepper, and serve.

Recipe notes: For a vegetarian option, substitute vegetable broth for chicken broth.

Cornell Chicken (my way)

2 Cups Cider VinegarCornell Chicken
1 Cup Vegetable Oil
4 Tbs Salt
1 egg
1 tsp black pepper
1 Tbs each chopped fresh Sage, Thyme, and rosemary
6 Chicken Thighs, bone and skin on, with legs attached

yummm....frothy marinade!The night before you plan on cooking the chicken, combine the Vinegar, Oil, Salt, pepper, Egg, and spices.  (It will look frothy.  In fact mine looked so frothy I was worried that there was still soap in the bowl.  I tasted it; no soap!)  Add the chicken and marinate for 24 hours, so more, no less.

The next day, preheat the grill.  If you are using charcoal, build the fire and then allow it to die down.  Grill chicken with the cover on the grill.  Flip and baste every FIVE minutes, until the chicken is done.  For dark meat, it will cook for about 30 minutes.  Allow the chicken to rest for at least 5 minutes, and enjoy!

Recipe notes:  The original recipe calls for 3 Tbs salt and 1 Tbs poultry spice.  I like mine slightly saltier, but for the first time trying this recipe, I recommend using 3 Tbs salt.  I prefer the taste of fresh spice, but you can used dried spice if you don't have any on hand.  You can of course use white meat.  I just prefer the taste of dark meat and it stands up better to the heat of the grill.  It's really important to marinate the chicken for 24 hours.  If you don't it will still taste good, but not as good as if you marinate it for the full period.

Lemon and Herb Grilled Swordfish

1 Swordfish steak, about 1 Lb Lemon and Herb Grilled Swordfish
Juice of 3 Lemons
1 Tbs each chopped fresh garlic, oregano, sage and Thyme
salt and pepper to taste
1/4 cup olive oil

Combine Lemon juice, spices, salt pepper and olive oil. Marinate Swordfish for up to 2 hours. Meanwhile preheat a grill. Grill swordfish, uncovered, for about ten minutes until grill marks are visible. The fish should be cooked through, but slightly pink in the inside.

Recipe notes: My grandfather would only order swordfish well done. Don't do it. It will taste dried out and terrible and then you will consume all that mercury for no reason!

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Macaroni and Cheese

1 Lb Elbow PastaHomemade Macaroni and Cheese
1 stick butter
4 Tbs Flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 tsp dried mustard
2 Cups Whole Milk
1/2 lb grated sharp cheddar cheese
3/4 lb fresh mozzarella, chopped

Cook elbows in salted boiling water until they are al dente. Drain and reserve.

Melt the Butter and the Flour to form a RouxIn a large sauce pan over medium heat melt the butter. When the butter is melted and begins to turn brown around the edges, add the flour, garlic powder, salt, pepper, nutmeg, and mustard.  Cook until you can smell the spices and the mixture looks pale gold in color.  Add 1/4 of the milk and stir to combine.  Add the rest of the milk and bring the mixture to a simmer.  Stir until the mixture has the consistency of mayonnaise.  Add the cheeses and stir until the cheese is completely incorporated.  Mix in reserved noodles and serve immediately!

Recipe Notes:If you are making this recipe for kids, use a mild cheddar instead of sharp, and omit the mustard and the nutmeg. This is a great recipe for a crowd and can easily be doubled and made ahead of time (prepare recipe as described above, place in a large casserole and bake in a 375 degree oven for about 40 minutes until the mac and cheese is golden brown and bubbly).