By the AP

Start to finish: 30 minutes
Servings: 6 to 8

For the aioli:

• 6 cloves garlic


• 1 tablespoon lemon juice


• 1 tablespoon ice water


• 2 egg yolks


• Salt


• 2 cups extra-virgin olive oil

For the tomatoes:

• 1 quart olive or vegetable oil


• 1 cup all-purpose flour


• Pinch salt


• 1 1/2 cups club soda


• 24 to 36 small cluster (on the vine) tomatoes

To make the aioli, in a food processor combine the garlic, lemon juice, water and egg yolks. Process until thick and evenly pureed. With the processor running, add a pinch of salt, then slowly drizzle in the olive oil.

If the aioli looks oily, add a touch more ice water. The color should be pale yellow and the texture should be matte, not glossy. Set aside.

In a deep heavy-bottomed pot over medium-high, heat the oil to 350 F.

Meanwhile, in a large bowl whisk together the flour and salt. Add the club soda, whisking gently to keep the batter fluffy. The batter will be thin.

Use scissors to cut the tomato vines to divide them into small clusters. Rinse the tomatoes and pat them dry.

Working in batches, dip each cluster into the batter, coating them all over, then carefully slip them into the hot oil. Fry the tomatoes until the batter is lacy, crisp and golden brown, about 1 minute. Using metal tongs or a slotted spoon, carefully transfer the tomatoes to paper towels to drain. Serve with aioli.

Labels: Lightly Battered and Fried Tomatoes on the Vine

By the AP

Ingredients:

• 2/3 cup fresh blueberries


• 1 tablespoon lemon juice


• 1/2 teaspoon cinnamon


• 2 tablespoons sugar


• 10 sheets phyllo dough


• 8-ounce wheel of Brie


• Olive or canola oil cooking spray

Preheat oven to 375 F. In a small bowl, combine the blueberries, lemon juice, cinnamon and sugar. Toss to combine and coat evenly. Set aside. Arrange the phyllo sheets in a stack on a baking sheet. Place the wheel of Brie in the center. Carefully spoon the blueberry mixture over the cheese, mounding it on top. Fold the edges of the top sheet of phyllo dough up and over the cheese and blueberries, closing it loosely at the top. Spray it lightly with cooking spray, then repeat with remaining sheets. Bake the Brie for 25 minutes, or until phyllo is lightly browned. Serve immediately. Makes 4 to 6 servings.

Labels: Warm Blueberry Brie

Labels: Warm Blueberry Brie

Start to finish: 1 hour (30 minutes active)
Servings: 6 to 8

• Kosher salt


• 2 live lobsters (each 1 1/2 pounds), or 3 pounds lobster tails


• 2 1/2 pounds russet potatoes, peeled and quartered1 cup whole milk, or more if needed, warmed


• 6 tablespoons (3/4 stick) unsalted butter, or more if needed, at room temperature


• Ground black pepper, to taste


• Zest of 1 large lemon


• 2 tablespoons snipped fresh chives

1. If your lobsters are not cooked, bring a large pot of salted water to a boil. Holding the lobsters by the tail, plunge them head first into the boiling water (this will kill them instantly) and cover the pot.
2. Once the water returns to a boil, cook the lobsters until they are bright red and cooked through, 8 to 10 minutes.
3. Remove the lobsters from the pot and set aside for 4 to 5 minutes. Crack the lobsters and remove the meat from the tails and claws. Cut the meat into 1/2-inch pieces. Cover and set aside.
4. Place the potatoes in a large saucepan and add enough cold water to cover by about 1 inch. Salt the water and bring to a boil over high heat. Reduce the heat and simmer until tender, 20 to 25 minutes.
5. Drain the potatoes and return them to the pot. Shake the pan over low heat for 10 seconds to dry the potatoes.
6. Transfer the potatoes to a large bowl, then add the milk and butter. Using a ricer, potato masher or fork, mash the potatoes, adding extra milk and/or butter if desired.
7. Season the potatoes generously with salt and black pepper, then mix in the lemon zest. Gently fold in the lobster meat and the chives. Fluff with a fork, and serve immediately.
8. To reheat the potatoes, place them in a double boiler over simmering water. A microwave will toughen the lobster.

Labels: Lobster Mashed Potatoes

• Olive oil (for the dish)
• 1 medium peeled and seeded butternut squash
• 4 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 bag (10 ounces) fresh spinach, stemmed
• 1 pound firm tofu, drained
• 3 tablespoons pesto
• 4 cups tomato sauce
• 1 box (1 pound) lasagna noodles
• Salt and pepper, to taste
• 8 ounces shredded mozzarella

1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet. Lightly oil a 9-by-13-inch baking dish.
2. Cut the squash into 1/2-inch slices. In a large bowl, combine the squash, half the garlic, and 1 tablespoon of the oil. Spread the squash on the baking sheet. Bake for 20 to 25 minutes or until it is tender.
3. In a skillet, heat the remaining 1 tablespoon oil over medium heat. Cook the remaining garlic, stirring often, for 2 minutes. Add half the spinach and cook, stirring constantly, for 2 minutes or until the spinach wilts; transfer to a plate. Wilt the remaining spinach in the same way.
4. In a bowl, with your hands, mash the tofu until it is the consistency of ricotta cheese. Add the pesto and mix well.
5. Spoon a thin layer of tomato sauce in the baking dish. Add enough uncooked lasagna to cover the bottom of the dish. Add 1/3 of the squash, 1/3 of the tofu, 1/3 of the spinach. Add salt and pepper.
6. Make two more layers in the same way, using 1/2 the mozzarella between them.
7. End with lasagna, remaining sauce, and remaining mozzarella. Cover with foil.
8. Bake the lasagna for 1 hour and 15 minutes. Remove the foil and continue baking for 10 minutes or until the mixture is bubbling at the edges and the cheese is golden. Let the lasagna settle for 5 minutes. Cut into squares.
Adapted from Didi Emmons of Haley House Cafe in Roxbury.

Labels: Butternut-spinach lasagna

• 2 yucca roots (about 2 pounds), peeled and cut into 2-inch batons
• Salt, to taste
• 1/4 cup olive oil
• Paprika (for sprinkling)
  

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.
2. In a saucepan, combine the yucca, cold water to cover, and a pinch of salt. Bring to a boil. Simmer for 3 minutes. Drain and rinse with cold water. Cut away any veins at the heart of the root. Pat the yucca dry.
3. In a large bowl, toss the yucca and olive oil. Spread the yucca on the baking sheet in one layer. Bake for 25 minutes or until the fries are crisp and lightly golden. Sprinkle with salt and paprika.

MUSSELS

• 2 teaspoons olive oil
• 2 cloves garlic, chopped
• 4 scallions, chopped
• 4 pounds fresh mussels, scrubbed and debearded
• 1/2 cup water
• Juice of 2 lemons
• 2 tablespoons butter
• Pinch of crushed red pepper
• Salt and black pepper, to taste
  

1. In a large skillet, heat the olive oil until hot. Add the garlic and scallions. Cook, stirring, for 2 minutes.
2. Add the mussels and turn lightly so they’re coated all over. Add the water, lemon juice, butter, red pepper, and a pinch of salt.
3. Cover the skillet the cook for 3 minutes, shaking the pan often, or until the mussels open. Discard any that do not open. Taste the cooking juices and add more salt and black pepper, if you like. Serve with yucca fries.
Adapted from Manny Sifnugel

Labels: Steamed mussels with yucca fries

• 2 teaspoons canola oil


• 1/2 cup chopped red onion


• 2 cups quartered strawberries


• 1/2 cup dried blueberries


• 1/3 cup brown sugar


• 2 tablespoons red wine vinegar


• 2 teaspoons minced fresh ginger


• 1/4 cup all-purpose flour


• 1 teaspoon salt


• 1/2 teaspoon ground black pepper


• 4 boneless, skinless chicken breasts (about 1 1/4 pounds)


• 1 tablespoon extra-virgin olive oil


• 1 teaspoon butter

Heat the oven to 375 F.
In a small saucepan over medium, heat the canola oil. Add the onion and saute until softened, about 4 minutes.
Add the strawberries, dried blueberries, brown sugar, vinegar and ginger. Bring to a boil, then cook over medium-high heat, stirring often, until the berries are softened and breaking down, 8 to 10 minutes. Remove from the heat and cover to keep warm.
In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast through the seasoned flour.
In a large nonstick oven-safe skillet over medium, heat the olive oil and butter. Add the chicken and cook for about 10 minutes per side.
Transfer the chicken to the oven and cook for another 5 minutes, or until an instant thermometer inserted at the thickest part reads 165 F. Serve the chicken topped with strawberry-blueberry chutney.
Nutrition information per serving (values are rounded to the nearest whole number): 412 calories; 82 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 87 mg cholesterol; 44 g carbohydrate; 35 g protein; 5 g fiber; 695 mg sodium.

Labels: Chicken breasts with strawberry-blueberry chutney

Labels: Paula Deen $25K Casting Call for Real Women

Labels: The Picklet

Labels: Inexpensive meals for a family of 4

• 2 tablespoons olive oil


• 4 pints mixed red and yellow cherry tomatoes


• Salt and pepper, to taste


• 2 tablespoons chopped fresh parsley

1. In a large skillet, heat the olive oil. Add the tomatoes, salt, and pepper. Cook, stirring constantly, for 5 to 8 minutes or until the tomatoes begin to burst.
2. Sprinkle with parsley. (Save 2 cups for the soup.)

Labels: Sauteed cherry tomatoes

• 2 pounds rapini (broccoli raab)


• 8 ounces bow-tie pasta


• 2 tablespoons olive oil


• 3 cloves garlic, peeled, minced


• 1/4 teaspoon red pepper flakes


• 1 can (15 ounces) chickpeas, drained and rinsed


• 1 tablespoon lemon juice


• Salt and ground black pepper to taste


• 1/4 cup grated Parm cheese, or more to taste

Bring a large pot of salted water to a boil. Trim and discard the stem ends, yellowed leaves and any stems thicker than 1/3-inch from the rapini. Chop coarsely.
Working in batches if necessary, add the rapini to the boiling water and cook until tender, about 2 minutes. Using a large slotted spoon, transfer the rapini to a colander to drain, using the spoon to press out any excess liquid. Leave the pot of water over the heat.
Add the pasta to the same boiling water and cook according to package instructions.
Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the garlic and cook, stirring constantly, for 90 seconds. Add the red pepper flakes and cook, stirring constantly, for 30 seconds. Add the chickpeas, lemon juice and drained rapini. Stir until well combined and heated through. Season with salt and pepper.
Drain the pasta and transfer to a serving bowl. Add the rapini mixture and Parmesan cheese, then toss to combine. Serve with extra grated Parmesan for topping, if desired.
From and tested by the Associated Press. 481 calories (21% from fat), 11 grams fat (2 grams sat. fat), 73 grams carbohydrates, 24 grams protein, 511 mg sodium, 5 mg cholesterol, 6 grams fiber.

Labels: Vegeterian dish- Bow-Tie Pasta with Rapini and Chickpeas

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 ounces cremini mushrooms, sliced
• 8 ounces baby carrots
• 1 cup frozen baby peas
• 1 large sweet onion, chopped
• 3 tablespoons all-purpose flour
• 2 cloves garlic, finely chopped
• 1/2 cup Marsala wine
• 1 1/2 cups chicken broth
• 1 tablespoon balsamic vinegar
  

In a large Dutch oven or stock pot, heat 1/2 tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 teaspoon each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another 1/2 tablespoon of the oil and the remaining chicken, salt and pepper. Set aside.

Add another 1/2 tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.

Add the remaining 1/2 tablespoon of the oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.

Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.

Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes.

Nutrition information per serving (values are rounded to the nearest whole number): 382 calories; 87 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 68 mg cholesterol; 32 g carbohydrate; 34 g protein; 5 g fiber; 557 mg sodium.
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Labels: Chicken marsala stew with spring veggies

• 1lb. of pasta of your choice (avg $1.59)
• 1 Original Soupman seafood bisque ($4.49)

Labels: “No Soup For You” soup tasting at the new SoupMan restaurant