Rites of Spring: Patriots, Marathons and Chicken Legs & Runners’ Chicken & Pasta

In case it has slipped your mind, Patriots’ Day is next Monday. Although Patriots’ Day has disappeared from popular knowledge, most Americans have heard of Paul Revere and his famous ride. Revere’s midnight warning helped the brave colonists beat the British the next day at Lexington and Concord. The mostly forgotten holiday honors these opening battles of the American Revolution.

The Boston Marathon, one of New England’s most famous rites of spring, takes place on Patriots’ Day. The marathon runs twenty-six long miles from Hopkinton to downtown Boston. I grew up on the route at about the half-way mark. Massachusetts is one of the few states to celebrate Patriots’ Day and, unlike the rest of the country, schools are closed. When I was little we often watched at least part of the race while waiting in line, usually in the rain, for the matinee at the local movie theater. It never occurred to me that I would or even could run the marathon but years later I did just that.

I was working on my MBA when I began training for the great race. Running was a welcome respite from the spreadsheets and case studies that monopolized most of my time and thoughts. Besides I like to set goals. Running twenty-six miles in under four hours seemed as good a goal as any. My friends and family thought I was nuts but that was nothing new.

It was raining buckets Marathon morning. However, luck was with me and the kzillion other runners and the downpour stopped just in time for the race. Still and all, from Hopkinton to Boston, it was cold and grey, a typical April day in New England. It was spitting snow as I wound my way through Framingham. Still strong, I passed the old movie theatre in Wellesley and headed for Newton. Newton is where, after twenty relatively flat miles, the course climbs up the infamous Heartbreak Hill.

Topographers and surveyors insist that Heart Break Hill s a gentle incline of about a half mile. They are wrong. It is a unbelievably steep hill that goes on forever. Boston College lines this part of the route. The sidewalks were jammed with students drinking beer and cheerfully heckling runners. Valiantly, we struggled to the top of the hill. My most vivid memory of the marathon was an enthusiastic co-ed shrieking in a thick Boston accent, “They’ve all got chicken legs!”

I don’t think I changed anyone’s mind concerning my sanity but a few friends and most of my family found places along the route to cheer me on. Then nine, my niece Gillian created a colorful poster with a picture of me running and lots of encouraging words. Her enthusiasm was sweet in spite of her ulterior motive. She hoped her elaborate sign would improve her chances of an interview with at least one of the dozens of reporters and talk show hosts covering the event.

Gillian did not make it on television but I did make it to Boston in one piece, chicken legs and all. As for my goal, I finished the marathon in three hours and fifty minutes. After all, it was a very long time ago.

Runners’ Chicken & Pasta
o loading with pasta is a marathon eve tradition. Whether you are a runner or not, give this hearty pasta a try. Enjoy!
Serves 6

Olive oil
12 ounces mushrooms, sliced
Kosher salt and freshly ground black pepper
1 yellow or red bell pepper, chopped
1 onion, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch red pepper flakes
3-4 cloves garlic, minced
1 cup dry white wine
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
About 1 1/2 pounds boneless chicken breasts or thighs
1/2 cup flour
2 tablespoons chopped fresh flat-leaf parsley
6-12 ounces spaghetti or linguine
Grated Parmigiano-Reggiano cheese

Heat a little olive oil in a large, heavy sauté pan on medium-high, add the mushrooms, season with salt and pepper and sauté until golden brown, about 10 minutes. Reserve.

Heat a little olive oil in a large saucepan on a medium-high. Add the bell pepper, onion, herbs and pepper flakes, season with salt and pepper and sauté until the onion is translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the wine and simmer until reduced by half, about 3 minutes. Add the mushrooms, tomatoes and broth to the pan and bring to a simmer. Reduce the heat to low and simmer for 15-20 minutes.

While the sauce simmers, sprinkle the chicken with salt and pepper and dredge in the flour to lightly coat. Heat a little olive oil in a large, heavy sauté pan on medium-high, add the chicken and sauté, in batches if necessary, until golden, about 2 minutes per side. Reserve.

Add the chicken to the sauce, turning to coat, and simmer for about 5 minutes or until the chicken is piping hot and cooked through.

Meanwhile, cook and drain the pasta in salted water according to package directions.

Transfer the pasta to a serving bowl, add enough sauce to lightly coat, sprinkle with half the parsley and toss. Slice the chicken and arrange it on top of the pasta. Drizzle the chicken with a little sauce and sprinkle with the remaining parsley. Serve immediately, passing any remaining sauce and grated Parmigiano-Reggiano cheese.

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One Year Ago – Bananas Foster
Two Years Ago – Tapenade
Three Year Ago – Lavender Infused White Chocolate Crème
Four Years Ago – Lemon Tart
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite spring sport? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Another Rainy Weekend Special

After a brief sunny respite the rain is back. Just in case you are wondering how to ward off the boredom … why not get out your pasta maker. Or fill your kitchen with the sweet smells of a Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies. (I baked up a batch with my mom and some of her friends yesterday. A fun and yummy time was had by all.)

Rain or shine, everyone loves homemade pasta. If you’re not sure how to put it all together, here are a few suggestions for a delicious pasta dinner with your own freshly made tagliatelle. If you like, make your pasta dough in advance but wait until your guests arrive to roll and cut the tagliatelle. Invite everyone into the kitchen for a glass of wine and hors d’oeuvres. Whether you ask for volunteers or roll and cut the pasta yourself, everyone will enjoy the show.

Kick off your dinner with flavorful crostini or bruschetta. My favorites include Mushroom Crostini, Crostini with Goat Cheese, Roasted Tomatoes & Olives and Roasted Vegetable Bruschetta.

Moving on to the main course … Combine your freshly made pasta with a a beautiful sauce. For traditional, you can’t beat Tagliatelle alla Bolognese or Carbonara. Serve the pasta with a crisp Caesar Salad with Parmesan Croutons or take advantage of apple season with Crunchy Salad with Apples & Grapes.

For a cozy dessert, Banana Foster sounds delicious. Or try my Apple Crisp or very special Ginger Crème Brûlée.

Stay dry and have a great weekend. Bon appétit!

What are your plans for this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Rain, Rain Go Away … But If You Stay … & Tagliatelle alla Carbonara

As I tap away it’s a bone-chilling, rainy morning. It’s just one in a seemingly endless string of always chilly, sometimes rainy, sometimes only gray and dreary but rarely sunny days. It’s already starting to get old and the forecast calls for plenty more of the same. It’s bad enough that the rain and drizzle put a damper on outdoor fun but the frigid humidity has prolonged the bad hair season.

So short of climbing under the covers and staying there until ski season starts … what can you do to pass the time on these endless dark days? Here are a few ideas:

Bake cookies. Eat one, okay two, and pack up the rest for the unsung or under-sung heroes in town. Drop some off at the police station and firehouse. Leave batches at the nurses’ station and emergency room at the hospital. Don’t forget the nurses and aids at the VNA and nursing home.

Organize a film festival. Invite your pals over for an all-afternoon or evening marathon of your favorite films. Snacks are easy. A big bowl of popcorn and champagne or a fun and fruity martini sound pretty good.

Host a tea party. Take a tip from the English. After all, who knows more about rain and tea? Whether your party is plain or fancy, life always looks better after a nice cuppa.

Take a zumba class. Or yoga if you prefer. Go bowling; find a climbing wall or an indoor track. Yes, you can stay active in miserable weather.

Indulge yourself. Take a long, luxurious bubble bath.

Give yourself a facial or a mani-pedi or both. Better yet, invite your buddies around for an at-home spa party.

Knit scarves or hats for all your friends and relatives. Knitting not your thing? Then build birdhouses or something equally crafty. Before you know it, your holiday gift list will be complete.

Tackle the ten (twenty, thirty or more) years of photographs which are piled willy-nilly in drawers, closets and bins. Organize them into beautiful scrapbooks for your family. Sound daunting? Just sort the photographs into boxes for your kids and grandkids and let them make the scrapbooks.

Get out your pasta machine and roll out miles and miles of tagliarini or tagliatelle. Invite the neighbors around for a simple supper of Carbonara or Alfredo. The company will do you good.

Don’t have a pasta machine? Make soup instead. Gallons and gallons of soup … some for now and some for the freezer. You’ll be happy you did. The house will smell wonderful and your well-stocked freezer will come in handy at the end of a too busy day.

Cuddle up on the couch with your favorite author. It’s up to you but I’ll keep it light and indulge in a guilty pleasure. For me that would be a mystery or crime novel. One rainy Sunday I read half a dozen Agatha Christie books.

And when all else fails, take a nap. But please, do get up before the snow flies.

Stay warm and dry and bon appétit!

Tagliatelle alla Carbonara
Homemade pasta is easy to make and has a wonderful, delicate flavor and texture. Give it a try on the next rainy day. Enjoy!
Serves 6

Olive oil
About 4 ounces pancetta or thick-cut bacon, chopped
2 cloves garlic, minced
Pinch hot pepper flakes
2 large egg yolks
2 large eggs
1/4 cup heavy cream
2 teaspoons finely chopped fresh sage
1 teaspoon fresh thyme
1 ounce Parmigiano-Reggiano cheese, grated
1 ounce Pecorino Romano cheese, grated
Sea salt and freshly ground pepper
About 12 ounces homemade (recipe follows) or store-bought fresh tagliatelle or fettuccine
Garnish: chopped walnuts, toasted

Heat a little olive oil in a large nonstick skillet over medium heat, add the pancetta and cook until crisp. Using a slotted spoon, transfer the pancetta to small bowl and reserve. Drain off excess fat, leaving just enough to lightly coat the pan, add the garlic and pepper flakes and cook for 1 minute. Set the pan aside and keep warm.

Put the eggs and egg yolks together in a bowl, add the sage and thyme, season with salt and pepper and whisk to combine. Reserve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook uncovered, until al dente, 1 to 2 minutes. Reserving some pasta water, drain the tagliatelle.

Put the tagliatelle in the skillet with the garlic and toss to coat and combine. Whisking continually, slowly add 1/4 cup hot pasta water to the eggs. Pour the eggs over the pasta and toss to combine. Add the pancetta and sprinkle with half of the grated cheeses and toss again. Cook on low heat for 1-2 minutes, stirring in a little more pasta water if needed until the sauce reaches the desired consistency.

Serve immediately with a sprinkle of chopped walnuts and pass the remaining Parmigiano-Reggiano and Pecorino Romano.

Homemade Pasta
Makes about 12 ounces

2 cups (plus more for dusting) all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
Cornmeal for dusting (optional)

Put the flour and salt in the bowl of a stand mixer fitted with a dough hook. Start the motor on low and mix to combine. Gradually increase the mixer speed to medium while adding the eggs, one at a time. Add 1 tablespoon olive oil and mix until the dough comes together in a ball.

If you don’t have a stand mixer, combine the flour and salt on a flat work surface, form a mound and make a well in the center. Put the eggs and 1 tablespoon olive oil in the well and lightly beat with a fork. Gradually mix the flour in with the eggs, incorporating all the flour and stirring to combine.

Sprinkle your work surface with flour and knead the dough until it is smooth and elastic, about 10 minutes. Put the remaining olive oil in a large bowl. Roll the dough in the oil to coat evenly. Cover the bowl and let the dough rest for about 30 minutes.

The dough can be made ahead to this point, covered and stored in the refrigerator for up to 4 hours. Remove the dough from the refrigerator and bring to room temperature before continuing.

Cut the dough ball into 6 pieces. Set all but one piece of dough aside and cover with a clean, kitchen towel. Dust your work surface and the first piece of dough with a little flour. Using your palm or a rolling pin, flatten the dough.

Roll the dough through a pasta machine 2-3 times on the widest setting. Fold the dough into thirds and pass it through 2-3 more times. Reduce the setting and crank the dough through 2-3 times. Dusting the dough with more flour as needed, continue rolling and tightening until the machine is at the narrowest setting. The pasta sheet should about 1/8-inch thick.

Cut the sheet into wide (tagliatelle), very wide (pappardelle) or thin (tagliolini) ribbons by hand or attach the ribbon cutter to the pasta machine and roll the dough through. Toss the pasta ribbons with a little cornmeal or flour and gather them into a loose pile or two. Let the pasta sit uncovered for about 30 minutes before cooking to dry slightly.

Continue with the remaining dough.

The pasta can be made up to 8 hours ahead, covered and refrigerated after drying.

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One Year Ago – Carbonnade á la Flamande – Beer Braised Beef & Onions
Two Years Ago – Braised Beef Bourguignon
Three Years Ago – Pumpkin Cupcakes
Four Years Ago – Roasted Butternut Squash SoupOr Click Here! for a complete list of and links to all the recipes on this blog!

How do you keep yourself sane during a long stretch of rainy weather? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Leaf Peepers & Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta

They come by the bus load, in automobiles, large and small and even on bicycles. Neither rain nor sleet nor dark, gray clouds can keep them from New England’s hills and colorful leaves. They are the leaf peepers. Affectionately known as the Dead Leaf Watchers in the Nye family, these visitors come from near and far to celebrate our New England fall. An industrious lot, they keep busy from dawn to dusk. Most start the day with a hearty country breakfast. Pancakes, waffles or French toast, it doesn’t matter as long as the maple syrup is local and pure. At the end of the day, they’ll lay their head to rest in a cozy, country inn. In between, they’ll tramp through harvest festivals, pick apples, sip cider, choose the perfect pumpkin and enjoy that quintessential fall treat, the pumpkin whoopie pie.

It’s a good thing that I live here; otherwise I would probably miss all the excitement. I have never been good at road trips. When I was little, lots of families in our neighborhood jumped in their cars and explored the highways and byways of New England. Some drove clear across the country to see the Grand Canyon. But not our family. To say that my sister, brother and I were not good in the car would be a gross understatement.

Forget the town line; we were barely out of the driveway before one or all of us whined, “How many more minutes?” We complained of boredom. We bickered. My sister drew imaginary lines down the seat. I edged over them. She nudged me back. A nudging match ensued. Cross words and cruel names were hurtled. I’m sure she would never admit it but my sister was both a bossy pants and a stupid head. (You can see that I was clever with words even back then!) On more than one occasion a blow, maybe even two, was exchanged.

It is no surprise that the Nye’s took very few family car trips.

One exception was a Saturday morning when Mom and Dad decided that we should hit the road to look at foliage. To this day, I don’t know what they were thinking. If I’d had my wits about me, I might have turned and asked, “Have you met your kids?” In their defense it was a beautiful day and the leaves were at their peak.

It felt like we drove for days although I am sure that it was no more than an hour, probably less. The three of us sat in the back seat of our big, blue station wagon, complaining and getting in each other’s way. Eventually, we found a pond surrounded by colorful trees and tumbled out of the car for a picnic.

As is often the case in October, no sooner had we parked but the weather turned. Within minutes the sun was covered with dark clouds and the warm, sunny day turned cold and raw. I was eight and my unsolicited opinion was that the trip was hardly worth a bunch of dead leaves.

I’m still not great on car trips that last more than an hour. However, a long walk or bike ride through the countryside sounds wonderful. A couple of hours paddling my kayak on the lake is even better. Even on a gray day, the colors around Pleasant Lake are nothing short of brilliant, almost magical.

Gray skies or clear, rain or shine, I hope that you are enjoying all that fall has to offer. Bon appétit!

Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
While it does require a bit of multitasking, this easy supper is great on a chilly fall evening. Enjoy!
Serves 6

2 red onions, thinly sliced
Olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
6 Italian sausages*, sweet or hot
1/2 cup dry white wine
2-3 cloves garlic, cut in slivers
1/4 teaspoon or to taste hot pepper flakes
About 1 1/2 pounds broccoli rabe*, trimmed and chopped
Juice of 1/2 lemon
1 cup instant polenta
1-2 tablespoons butter
2 tablespoons cream
About 1 ounce Parmigiano-Reggiano, grated
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme

Sausages & Onions: Preheat the oven to 375 degrees.

In a large, oven proof skillet, toss the onions with enough olive oil to lightly coat, drizzle with balsamic vinegar, sprinkle with salt and pepper and toss again. Arrange the sausages on top of the onions.

Roast the onions and sausages at 375 degrees for about 15 minutes. Add the wine, give the onions a stir and wiggle the sausages down to the bottom of the skillet. Turning the sausages once or twice, continue roasting for another 30 minutes or until the sausages are cooked through and the onions are nicely caramelized.

Broccoli Rabe: Lightly coat a large skillet or wok with olive oil, add the pepper flakes and garlic and cook on low until the garlic is golden. Add the broccoli rabe, season with salt and pepper and toss to coat with oil. Raise the heat to medium-high and sauté until tender, 5-10 minutes. Drizzle with lemon juice and toss to coat.

Polenta: Cook the polenta according to package directions. Add the butter, cream, Parmigiano-Reggiano and herbs and continue cooking, stirring, until the butter and cheese has melted.

To serve: Place a dollop of polenta and a spoonful of broccoli rabe on each plate, add a sausage and garnish with caramelized onions.

* Broccoli Rabe looks like baby broccoli but has a wonderful bitter taste. If you prefer milder greens, try escarole or Swiss chard.

* For a leaner meal, use turkey sausages.

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One Year Ago – Lobster Mac & Cheese
Two Years Ago – Sausage, Kale & Potato Soup
Three Years Ago – Soupe au Pistou
Four Years Ago – Mulled Cider
Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a leaf peeper? Where do you go to watch the dead leaves? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

It’s a Rainy Fall Weekend Special – How About Some Comfort Food?

I woke up this morning to the pitter pat of rain. Checking my sources (weather.com), it looks like there will be more of the same for several days. Cold and rainy can only mean one thing … it’s time for some comfort food. Whether you are packing the house with friends and neighbors this weekend, planning a festive family feast or a quiet dinner for two, comfort food is the way to go.

So what’s on the menu?

First course or main course, soup works for me! Nothing warms you up like a mug or bowl of soup. It’s even great at cocktail parties; serve the soup in tiny espresso cups for a two or three sip treat. Roasted Butternut Squash Soup is a perennial favorite, but I also like Wild Mushroom. If you want a heartier, meal-in-a-bowl soup, consider Curried Chicken and Lentil Soup or my Nana Nye’s Prize Winning New England Fish Chowder.

However, for this weekend I’m thinking of a classic, Italian-American dinner. It just says comfort to me. So I’ll leave the soup for lunch time (or Sunday night supper). An Antipasto Platter would be perfect way to start. Load it up with vegetables, charcuterie, cheeses, a few Roasted Almonds and Spicy Olives. And then, relax. Ignore or enjoy the gentle sound of rain on the roof while you nibble and sip a glass of wine in front of the fire.

When it’s time to gather around the table, what could be better (and more traditional) than Chicken Parmagiana with Spaghetti Marinara.

By the way, a rainy weekend is the perfect time to make up a big batch of Marinara Sauce. Double or triple the recipe. It will come in handy throughout the fall and long winter.

And dessert? Apples are in season, even if I won’t be picking in the rain. My Rustic Apple Tart sounds good. Then again, coffee and ice cream enthusiasts might prefer Affogato.

Enjoy the first official fall weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

Back to the Burbs & Chicken Parmagiana with Spaghetti Marinara

Like all good things, summer must end. When we were kids, that meant packing up the station wagon and heading back to the burbs. As sad as my sister, brother and I were to see Labor Day come around, I think our return hit my mother the hardest. After all, we had new classes, teachers and classmates to excite us, unnerve us or bore us.

Fall may be my season but summer is hers. As a girl Mom loved spending the summer on the Cape. If it were possible, I’d say she loved summers on Pleasant Lake even more. To use Mom’s words, she was absolutely bereft when it was time to leave paradise for the reality of home.

School always started bright and early on the Tuesday after Labor Day. Unlike many families, we always stayed in New Hampshire until the last possible minute. Most all of our friends were long gone by the time we packed up the car and headed south late Labor Day afternoon. Looking back I’m a little surprised that we didn’t leave at dawn on Tuesday morning.

The other kids showed up looking sharp and ready to go on the first day of school. I still had sand in my hair. My friends’ book bags were filled with shiny new notebooks, pencils and pens. Unless I somehow managed to scrounge up a scruffy old notepad and a stubby pencil, I arrived empty-handed.

Returning home from school that first afternoon, I did my best to convince my mother that I not only needed school supplies but speed was of the essence. Mom was never particularly sympathetic. With melodramatic flair, I insisted my teachers were threatening failure, detention or worse. Still in relax mode and with sand in her hair, Mom insisted the public school system would not, could not expel me because I didn’t have a new pencil. I was not convinced.

Eventually, my pleas wore her down. Off we went to the Five & Dime to pick up middle school flotsam and jetsam.

Of course all the good stuff was long gone. The back-to-school aisle looked like a hurricane had blown through it. While I was swimming, sunning and waterskiing my friends had cornered the market on cool and cute school supplies. I was lucky to find a boring Bic pen and a dull and dreary black notebook. And forget book covers. My mother was too forlorn to understand why I would die before I’d let The Beverly Hillbillies cover my books. In lieu of hari-kari, I became quite expert at cutting and folding paper bags and made my own. My drawings might not have been the envy of the sixth grade but I thought I did okay. Perhaps that’s why I ended up as an art major in college!

Not all gloom and glum, our return to the burbs also meant dinner at the Villa. Never a particularly enthusiastic cook, Mom was too blue that first day or two home to rattle her pots and pans. The Villa was a family favorite and we three kids were more than happy to go along. The noise level was a dull roar, the waitresses were bossy and the food was traditional Italian-American. It was wonderful. The Villa took some of the edge off the pain of being back in the burbs.

Whatever your post-Labor Day reality; I hope you are enjoying all that cooler weather brings. Bon appétit!

Chicken Parmagiana with Spaghetti Marinara
A family friendly dinner for kids from five to ninety-five! My brother always ordered veal or chicken parmagiana when we went to the Villa. Enjoy!
Serves 8

1/2 cup flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
8 skinless, boneless chicken thighs (about 3 pounds)
Olive oil
3-4 cups Marinara Sauce (recipe follows)
About 4 ounces mozzarella, shredded
About 4 ounces fontina, shredded
About 1 ounce Parmigiano-Reggiano, grated
About 1 ounce Pecorino Romano, grated
8 ounces spaghetti
Additional grated Parmigiano-Reggiano and Pecorino Romano for the spaghetti (optional)

Preheat the oven to 375 degrees and put a large pot of water on high heat to boil.

Put the flour, salt, pepper, paprika and thyme in a shallow bowl and whisk to combine. Lightly coat both sides of the chicken with the seasoned flour.

Heat a little olive oil in a large skillet over medium high heat. Working in batches, cook the chicken 2-3 minutes per side or until golden. Transfer the chicken to a non-stick, rimmed baking sheet. Top each chicken thigh with 2-3 tablespoons Marinara Sauce and sprinkle with the cheeses. Bake the chicken at 375 for 10-15 minutes or until the chicken is completely cooked through and the cheeses are bubbling.

Meanwhile, cook the spaghetti according to package directions. Drain the pasta and return it to the pot with enough Marinara Sauce to coat. Don’t drown the pasta in sauce. Cover the pot and let the spaghetti sit for about 1 minute to absorb some of the sauce.

Divide the spaghetti among 8 shallow bowls, top each with a chicken thigh and serve. Pass additional grated Parmigiano-Reggiano and Pecorino Romano for the pasta.

Traditional Marinara Sauce
Makes about 3 quarts*

Olive oil
1 large onion, chopped
1-2 carrots, finely chopped
4 cloves garlic, minced
Pinch or to taste dried chili pepper flakes (optional)
Kosher salt and freshly ground pepper
1/2 cup dry red wine
9-10 cups (three 28-ounce cans) crushed tomatoes
2 sprigs fresh thyme
1 bay leaf
2 tablespoons each chopped, fresh basil and parsley

Heat a little olive oil in a heavy sauce pan over medium-high heat. Add the onion and carrot and season with pepper flakes, salt and pepper. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.

Add the wine and simmer until reduced by half. Add the crushed tomatoes, thyme and bay leaf to the pot. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Stir in the basil and parsley and simmer for a minute or two more.

* You’ll want to make plenty of sauce. It freezes beautifully and will come in handy throughout the fall and winter.

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One Year Ago – Croûtes au Fromage
Two Years Ago – Tex-Mex Braised Beef
Three Years Ago – Spicy Chicken Stew
Foure Years Ago – Chicken ChiliOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite Italian-American dish? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Girls’ Night In & Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives

Soon after I moved to Switzerland, I lucked out and fell in with a great group of friends. Both men and women, we were mostly ex-patriots. We were young, single and our lives were pretty simple. As time passed there were a couple of weddings, a few babies and jobs became more demanding. In other words, our simple, carefree lives became a lot more complex.

And me? I worked for a computer company and landed a great promotion. I was constantly on the road, jumping on and off airplanes in Athens, Moscow, Johannesburg and everywhere in between. Leading a new sales team in a new territory was more than interesting. It was an exciting time and I loved every minute of it.

However, in those days the computer industry was a man’s world. Maybe it still is. With a few rare exceptions, my colleagues and customers were men. Most days, make that every day, I was surrounded by technology and testosterone. So on the rare evening when I found myself at home, I invited my girlfriends over for a glass of wine, dinner and a chat. When you travel more than 100,000 miles every year, a Night In with friends is a wonderful luxury, especially if you love to cook.

Girls’ Night is all about friendship. It is for long chats, a little venting and lots of laughter. My kitchen in Arare was the perfect setting for a Girls’ Night In. Only minutes from downtown Geneva and the airport, the tiny village of Arare was an oasis of fields and farmhouses. My skinny, little apartment was the three-storied corner of an ancient barn. My octogenarian landlord and his wife lived at the other end of the driveway. Although a bit rundown, their home was more chateau than rustic farmhouse. Monsieur still ran the farm, breeding hybrid roses. Throughout the summer, we were surrounded by fragrant fields of flowers.

Along with my apartment, the barn was home to two horses, an antique coach and miscellaneous farm equipment. The barn’s old stone walls were at least a foot thick. The cozy step-down living room was a remodeled root cellar. The bedrooms were transformed haylofts. The wonderful eat-in kitchen had been a stable. I loved that kitchen. It was spacious and full of charm with white plaster walls and ancient wooden beams. For months I schlepped through antique shows and scoured flea markets to find the perfect farmhouse table and chairs. The room was warm and welcoming, the perfect gathering place for a relaxed evening.

On Girls’ Night we said good-bye to care and worry. Phone calls and e-mail were put on hold for another day. Cell phones were turned off. Children were left in their dads’ care. The meals were simple. I stuck to recipes and non-recipes that came together quickly with a little chopping, a little tossing, sautéing and simmering. We spent hours around my rustic table sharing our latest news, horror stories and triumphs. And more than a few giggles.

I left Geneva several years ago and no longer travel 100,000 and more miles a year. However, whether it’s a Night In or Out, I still enjoy an evening with my girlfriends. March is Women’s History Month. Before the month comes to a close, why not join your best buds and make a little history of your own? Fill your kitchen with good food, great conversation and lots of laughter. Raise your glasses to friendship and bon appétit!

Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
This dish is one of my favorite non-recipe, last minute dinners. From start to finish it comes together quickly, especially if you let your friends share the chopping and stirring. Enjoy!
Serve 6

12 ounces linguine pasta
Kosher salt and freshly ground pepper
Olive oil
1 small shallot, finely chopped
Pinch of pepper flakes
2 cloves garlic, minced
6-8 oil-packed sun-dried tomatoes halves, well drained and cut in slivers
6-8 oil-packed artichoke hearts, well drained and sliced
1/2 cup dry white wine
1 – 1 1/2 pounds large shrimp, shelled and deveined
Zest and juice of 1/2 lemon
8 black oil-cured olives or kalamata, pitted and cut in slivers
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley leaves, chopped

Bring a large pot of salted water to a boil. Cook the linguine according to package directions, less 1 minute. Drain the pasta, reserving a little pasta water.

Prepare the sauce while the water heats and pasta cooks: heat a little olive oil in a large heavy skillet over medium-high heat. Add the shallot and pepper flakes to the skillet, season with salt and pepper and sauté until the shallots are translucent, 2-3 minutes. Add the garlic and cook 1 minute more.

Add the artichokes, sun-dried tomatoes and wine to the skillet. Simmer for 1-2 minutes. Add the shrimp and cook, stirring, for 1 minute.

Add the pasta, olives, lemon juice and zest to the shrimp-vegetable mixture and toss to combine. If the sauce seems dry add a little pasta water. Cover, reduce the heat to low and simmer for 1-2 minutes to let the shrimp finish cooking and the pasta absorb some of the sauce. Sprinkle with basil and parsley, toss and serve immediately.

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One Year Ago – Roast Chicken 
Two Year Ago – Roasted Asparagus with Walnuts
Three Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you like to stay In or Out on Girls’ Night? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

What’s Important? & Artichoke Crostini

I’m not one for New Year’s resolutions. Maybe it’s the contrarian in me. Or maybe the cold, dark days of winter make even the simplest resolution seem insurmountable. Goals are best set when the daffodils are budding with promise or when September’s golden sunshine congers up memories of the first day of school.

Maybe you’d like to join me and forget about resolutions … at least until March when the days are a little warmer and the sun sets around dinnertime instead of mid afternoon.

For now, I’m taking inspiration from a friend who recently shared her thoughts on What’s Important?

From late November through most of December, this lovely woman posed the timeless question on her Facebook page. Her daily, one word answers were couched with a question mark. Wisdom? Hope? Wonder? Friends? Laughter? Grace? The responses were illustrated with wonderful photographs, some old and some new. From sweet grandbabies to fireworks over Pleasant Lake, her photographs captured family, friends and beautiful scenery. On Christmas Day, her one word was marked with a quiet but resounding period. Love. It was a compelling, thought-provoking glimpse at one woman’s Advent reflections of what’s important.

I’m sure this superb use of social media got all her friends thinking. It did me. Within a week, I knew I would poach her idea. It was only a question of when. And so it’s another cold, drab day. The hoopla from the holidays is over. It’s a good day to quietly ponder and reflect on What’s Important?

The list of potential replies is more or less endless. The best part of asking this question is that there are no wrong or right answers. Or limits, you can have many or few replies. You can narrow it down to one. It’s all up to you.

You can start with a long list of powerful words and images and whittle it down or begin with one or two and build it up. You can juggle your list from most to not-quite-as important or keep it in no particular order. I’m pretty sure it will change over time but if it changes every week, you may want to reflect a bit more. They’re your words, your list, you can share all or part of it if you want. Or you can keep it to yourself.

There is only one rule; you must be honest.

That’s the only catch; each and every one of your answers must be genuine and meaningful. Maybe not to the entire world but to you. There are no shoulds and no coulds. It is not a contest to find the reincarnation of Mother Teresa or Horatio Alger. Your only goal is identify the words that represent the values which you practice and hold dear. Not in theory but in your everyday life.

When it comes to my list … well, there is a whole lot of stuff that falls between sort’a and pretty-darned important. Narrowing it down to what’s truly important is tough but for now I think I’ve got it covered with:

Family. Friendship. Creativity. Writing. Cooking. Play. Achievement. Laughter. Books. Pleasant Lake. Extra virgin olive oil. Garlic. A pinch of chili pepper. Red shoes. A cozy fire. A sunny day. Today. The next adventure.

Yes, I cheated and used a phase or two.

Now it’s your turn. What’s important to you?

Happy New Year and bon appétit!

Artichoke Crostini
In spite of the long list of ingredients, this versatile Artichoke Salsa can be assembled in minutes. It’s wonderful on crostini. If there are leftovers, the salsa is great with chicken or toss it with pasta for a quick and easy dinner. Enjoy!
Makes about 3 cups

Extra virgin olive oil
1 small onion, diced
1 small carrot, diced
Pinch or to taste chili pepper flakes
1/2 teaspoon herbs de Provence
Kosher salt and freshly ground pepper to taste
1-2 garlic cloves, minced
1 teaspoon anchovy paste
1/4 cup dry white wine
About 12 ounces oil packed artichokes, drained well and cut in slivers
About 4 ounces oil packed sundried tomatoes, drained well and chopped
1-2 tablespoons capers, drained
10-12 oil-cured black olives, pitted and roughly chopped
About 4 ounces feta, crumbled
Grated zest of 1 lemon
Grated zest of 1 orange
1-2 tablespoons chopped parsley
2-3 tablespoons pine nuts, toasted
1 baguette, thinly sliced and toasted or pita bread cut into wedges and toasted

Heat a little olive oil in a large, deep skillet over medium heat. Add the onion, carrot, chili pepper and herbs to the skillet and season with salt and pepper. Cook the vegetables, stirring frequently, until the onion is starts to become translucent, 2-3 minutes. Add the garlic and anchovy paste and cook for another minute. Add the wine and bring to a simmer. Stirring occasionally, simmer until the pan is almost dry, about 5 minutes. Cool.

Put the artichokes, tomatoes, capers and olives in a bowl. Add the onion, carrot and any liquid left in the pan and toss to combine. Let the mixture sit at room temperature for 15-20 minutes or in the refrigerator for up to several hours to combine the flavors.

Combine the feta, lemon and orange zest and parsley in a bowl. If not using immediately, store covered in the refrigerator.

To serve: toss the pine nuts with the artichoke mixture and spoon into a shallow bowl. Sprinkle with the feta and serve with toasted baguette slices or pita wedges. If made in advance, remove the artichoke and feta mixtures from the refrigerator about 30 minutes before serving to take the chill off.

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One Year Ago – Hot White Chocolate
Two Years Ago – Moroccan Spiced Chickpea Soup
Three Years Ago – Penne Gratin

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s important to you in 2012? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on theSign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook! I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2012

Eighty-Five & Mediterranean Seafood Stew

Today is my father’s birthday. He is eighty-five … yes, 85.
Most years, Dad’s birthday gets overshadowed by the hoopla of Christmas, New Year’s and the start of the ski season. There’s only one thing worse than finding a birthday gift two days after Christmas. That’s having your birthday two days after Christmas. But eighty-five is an impressive milestone and deserves at least a bit of attention.
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My dad is a very special guy. Yes, I know that most kids brag about their fathers but mine is truly remarkable. Without a doubt, Dad is the peoplest people person I know. He’s never met a stranger he didn’t like. And he meets people everywhere! He’ll help you pass the time in that long line at the deli counter on a busy summer weekend or drive away the boredom on a plane ride from here to there. He’ll tell you a story and listen to yours over a long, leisurely dinner. Completely genuine, Dad always has at least a few words, more often several, for everyone. It’s more than simple charm; he is energized by his friends, family and the innocent bystanders who cross his path. Dad doesn’t pretend to be interested in your story; he truly is interested in what you have to say.

And Dad loves to talk. He has a story for every rhyme, reason and season. He can remember the names and idiosyncrasies of every one of his childhood pals. He knows who had a pain-in-the-neck little brother and who had a gorgeous sister. Dad’s got a passel of stories about sailing on the Cape and skiing in Vermont and New Hampshire. He’s got tales about college in Boston and road trips to and from Kansas. How and why he ended up in Kansas is another story and closely related to having too much fun in Boston.

His grandfather holds a special place in his life and heart and Dad is delighted to share their adventures. Grandpa Nye was a contractor and built a lot of little houses in their hometown of Brockton, Massachusetts. He drove a big, old Buick and loved to take his onlygrandson with him when he made his rounds. Dad got his first business less ons from Grandpa Nye. Over the years he picked up a lot more from his father, various bosses, employees and customers. He is only too happy to share what he learned from any and all of them.

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Even better, he can tell you all about the day he met my mother, down to the very last detail.

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When I was a teenager, Dad amazed, horrified and embarrassed me. I couldn’t begin tounderstand how he could just jump in and start a conversation … with a stranger no less. In all honesty, I think I was more or less horrified and embarrassed by any and everything he did. Don’t forget, I was a teenager. Luckily, I eventually got over myself and came to admire and even emulate his cheery chattiness. A master storyteller and a decent listener, he made it look easy.

If you’re one of those shy fellows, believe me, with a little practice it is easy. And well worth it. Everyone has a story. Most would like nothing better than to share it. All you need to do is ask a simple question or two, pay attention and ask a few more. True, some stories are more interesting than others but all are worth a listen.

Sometimes I’ll catch myself making small talk with a stranger and can’t help but smile. And give Dad a silent word of thanks. Following his example, I’ve met a lot of strangers over the years. Happily, some have become dear friends.

Happy Birthday Dad and bon appétit!

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Mediterranean Seafood Stew
Birthday celebration or not, this seafood stew is the perfect centerpiece for a festive winter feast. Enjoy!
Serves 8-10
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Extra virgin olive oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch or to taste chili pepper flakes
1/2 teaspoon herbs de Provence
Kosher salt and freshly ground pepper to taste
2 garlic cloves, minced
1-2 teaspoons anchovy paste
1/2 cup dry white wine
2 cups canned crushed tomatoes
3/4-1 cup shrimp, fish or chicken stock
1-2 tablespoons capers, drained
10-12 Sicilian or other large green olives, pitted and roughly chopped
1 pound scrod or other firm white fish, cut into chunks
1 pound shrimp, peeled and de-veined
1 pound bay scallops
Finely chopped, fresh basil

Heat a little olive oil in a large, deep skillet over medium heat. Add the onion, carrot, celery, chili pepper and herbs to the skillet and season with salt and pepper. Cook the vegetables, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and anchovy paste and cook for another minute. Add the wine and bring to a boil. Stir in the tomatoes, stock, capers and olives. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 10-15 minutes.

Raise the heat to medium-high, add the scrod, return to a simmer and cook for 2-3 minutes. Stir in the shrimp and scallops, return to a simmer and continue to cook, stirring once or twice, until all the fish is cooked through, about 5 minutes. The scrod and scallops will be opaque and the shrimp will be pink.

Sprinkle with chopped basil and serve immediately with warm chunks of sourdough bread.

You can make the sauce in advance. Cool to room temperature, cover and store in the refrigerator. When you’re ready to continue, bring the sauce to a simmer and complete the recipe.

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One Year Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Two Years Ago – Potato, Leek & Kale Soup
Three Years Ago – Salmon & Lentils
Or Click Here!  for a complete list of and links to all the recipes on this blog!

What’s your favorite birthday dinner? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on theSign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Holiday Feasting & Braised Lamb with Artichokes and Mushrooms & Creamy Polenta

No, a hurricane is not tearing up the coast. A nor’easter is not bearing down. The current whirlwind of frenzied activity is nothing more (and nothing less) than our final preparations for Christmas. Not only is the big guy coming to town but friends and family will be dropping by as well. Our halls are decked, the stocking are hung and you can’t find a double-A battery or heavy-duty extension cord for miles. What’s more, the larder is filled to overflowing.

What wonderful dishes will be on your holiday table? Will you do your best to keep it simple or put on an extravagant Christmas spread? One that puts Martha to shame. How about traditions? Is your great-grandmother’s famous goose on the menu? What about that infamous green bean casserole? If you’re like me you like to switch it up every so often.

Long before I was born, long before my parents were born, the Nye’s served turkey for Christmas dinner. It was Tradition with a capital T. Maybe that’s why I can still remember my mother announcing that she would no longer cook turkey for Christmas. We were just finishing up Thanksgiving dinner. She’d anticipated dissent and waited until everyone was full and happy. The room got quiet, forks full of apple pie stopped in mid-air but Mom plunged ahead. She was brilliant. With great enthusiasm, she shared her plan to cook the biggest, most beautiful rib roast she could find for Christmas. She cheerfully mentioned Mr. McIntyre, the local butcher extraordinaire. She touted the joys of a traditional English feast. Her pitch was so good I began to wonder if she was going to invite Tiny Tim and the rest of the Cratchit family to join us. With her inimitable charm and beautiful smile, she made it clear that this was no proposal and not up for debate.

Even if her decision was unilateral, that Christmas dinner was delicious and enjoyed by all. It also ushered in a new era for our family’s feast. Since then the only constant to our Christmas dinners is that they continue to change. Not necessarily every year but just often enough to keep us from getting set in our ways.

Don’t get me wrong. I’m all for tradition. My tree is decorated. My stocking is hung. However, a surprise or two is a great way to liven up your holiday table. Nervous? Don’t be. You may face a short-term insurrection when you announce that (after countless decades) you’re not getting up at 4 a.m. to put a turkey in the oven. Don’t worry; any grumbling will stop as soon as everyone takes their first bite of your delicious feast.

Whatever you serve, your holiday meals should be as easy as they are delicious. As far as I’m concerned, Mom was right. (Isn’t she always!?!) Turkey with all the trimmings seems more than a bit nuts with so much going on. Instead try a simple beef tenderloin or roasted salmon filet. It will be as delicious as it is easy. Then again, maybe you’ve got lots of people coming and going, a cousin who’s always late and no idea when everyone will sit down to dinner. If that’s the case, slow cook stews and braises are a great solution.

Whether you stick to the tried and true or experiment with new dishes, I wish you a warm and wonderful holiday and,

Bon appétit!

Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Everyone coming to your house for the holidays? No need to stress and worry over dinner. Let the lamb bubble in the oven while you enjoy a relaxing evening and each other’s company!
Serves 6

About 3 pounds boneless leg of lamb, trimmed
Kosher salt and freshly ground pepper
Olive oil
2 medium carrots, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
1 cup dry red wine
1 cup canned crushed tomatoes
3 cups chicken stock
2 teaspoons fresh thyme
2 teaspoons chopped, fresh rosemary
1 bay leaf
12 ounces mushrooms, sliced
12 frozen artichoke hearts
Chopped parsley
Creamy Polenta (recipe follows)

Preheat theoven to 350 degrees.

Season the lamb with salt and pepper. Heat a little olive oil in a large casserole or Dutch-oven over medium-high heat. Brown the lamb on both sides, about 5 minutes per side. Remove and reserve.

Add a little more olive oil to the pot if necessary; add the carrots, celery and onion and sauté until the onions start to become translucent, about 10 minutes. Add the garlic and sauté 1-2 minutes more. Add the red wine, tomatoes, chicken stock and herbs and bring to a simmer.

Return the lamb to the pot, bring to a simmer, cover and transfer to the oven. Cook, turning the lamb 2 or 3 times, for 1 hour.

Sauté the mushrooms in a little olive oil over medium-high heat until lightly browned, about 5 minutes. Add the mushrooms and artichoke hearts to the lamb. Continue cooking until the lamb is very tender; an additional 30-45 minutes. If dinner is delayed for any reason, it’s okay to turn down the heat and let it simmer a little longer.

Remove the lamb from the casserole and cut across the grain in thick slices. Serve with a dollop of Creamy Polenta, a spoonful of vegetables and sauce and a sprinkle of parsley.

The lamb can be made a few days ahead. Cook for 1 hour, add the mushrooms but not the artichokes and cook for 15-20 minutes more. Cool to room temperature and then refrigerate. To reheat, bring to a simmer on top of the stove, add the artichokes and transfer to a 350 degree oven. Cook for about 30 minutes or until piping hot.

Creamy Polenta
6 Servings

1 cup instant polenta or grits
2 tablespoons unsalted butter
1/4 cup cream
1 ounce grated Pecorino Romano
1 ounce grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper

Make the polenta according to package directions. When the polenta is smooth and creamy, add the butter, cream, grated cheeses and salt and pepper to taste. Stir until the butter and cheeses are melted and well combined. Serve immediately.

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One Year Ago – Mixed Greens with Roasted Grapes
Two Years Ago – Savory Bread Pudding
Three Years Ago – Triple Chocolate Parfait
Or Click Here! for a complete list of and links to all the recipes on this blog!

What are you serving at your holiday party? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011