Polenta

3 cups chicken stock
1 tablespoon butter
Salt
Freshly ground white pepper
3/4 cup white cornmeal
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions

For the Polenta: In a medium-size saucepan, over medium heat, combine the stock and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir the cream and cheese into the polenta. Season with salt and pepper.

From: Food Network

Peppery Beef Stew with Butternut Squash

This flavorful dish comes from Tuscany, where it’s ideal with the region’s famed red wines. Though this peppery stew is usually served by itself, accompanied only by freshly ground pepper, it is also paired nicely with polenta. You can make the stew up to four days in advance stored in an air-tight container in the refrigerator.

Makes 6 to 8 servings

4 ounces pancetta
8 ounces cipollini or pearl onions
3 pounds beef chuck-eye roast, cut into 1½ inch-cubes
1½ teaspoons kosher or sea salt
2 teaspoons coarsely ground black pepper
All-purpose flour, as needed
2 cups coarsely chopped onion
½ cup chopped celery
3 garlic cloves, peeled and crushed
¼ cup all-purpose flour
2 cups full-bodied dry red wine
2 tablespoons dried porcini mushrooms, reconstituted and finely chopped
1 cup low-sodium meat or chicken broth
2 fresh bay leaves
1 sprig fresh rosemary, leaves only, finely chopped
2 sprigs fresh thyme, leaves only, finely chopped
½ pound white mushrooms, brushed clean and quartered
2 cups cubed butternut squash or pumpkin, peeled and seeded
2 tablespoons fresh chopped flat-leaf parsley


In an ample oven-safe Dutch oven over medium heat, sauté the pancetta until it is browned, about 6 minutes. Remove from the pan using a slotted spoon and spread it out on a paper towel. Reserve the drippings for use later.
Bring a pot of water to a rapid boil over high heat. Peel and trim the cipollini or pearl onions lightly (but try not to cut the root end too deep; that will help the onion hold together as it cooks.) Add the onions to the water and cook at a boil until the tip of a paring knife slides about halfway into the onion, about 6 to 7 minutes. Drain and set aside.
Preheat the oven to 300°F.
Place the beef cubes in large bowl. Season with salt and pepper to taste. Pile the flour onto a piece of waxed paper or place it in a flat plate. Dredge the meat in the flour, shaking off any excess. Heat 2 tablespoons of the reserved pancetta fat or olive oil in the Dutch oven over medium-high heat. Add the beef in two separate batches.
Brown the meat on all sides, about 5 minutes, adding another tablespoon of fat, if needed. Remove the meat and set it aside. Add the chopped onion and celery to the pot and sauté until almost softened, 4 to 5 minutes. Reduce the heat and the add garlic. Continue to sauté for about 30 seconds more. Stir in the flour and, when it is lightly colored, about 2 minutes, pour in the wine. Add the porcini, scraping up any browned bits that may have stuck to pot. Add the broth, bay leaves, rosemary, thyme, and reserved pork bits and bring to simmer. Return the meat to the pan and bring the liquid to a simmer once again. Cover and slide the pot into the oven. Cook for a total of about 2 hours.
In the meantime, in an ample skillet, heat 2 tablespoons of the reserved pancetta drippings or olive oil over high heat until hot enough to sear the mushrooms. Add the white mushrooms and sauté until browned, tossing frequently, about 5 minutes. Remove the mushrooms from the skillet using a slotted spoon and set them aside. Add the par-cooked cippolini or pearl onions and sauté over high heat until lightly browned, 2 to 3 minutes. Remove the pan from the heat and set aside.
When the meat starts getting tender, after about 1½ hours, add the butternut squash or pumpkin to the stew. Cover and return to the oven. Cook until the meat, squash, onions and celery are tender, about 20 to 30 minutes longer. Stir in the reserved mushrooms and the parsley, taste, and season with additional salt, if needed, and plenty of pepper.

Source: The CIA’s A Tavola! cookbook.

Arthur Schwartz's Potato Latkes

yield: about 24, serving 4 to 6

Ingredients

1 pound russet (baking) potatoes 2 eggs
1 medium onion, peeled and cut into 8 pieces
1/4 to 1 1/3 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch of cream of tartar (optional)
Peanut, corn, or canola oil, for frying

Procedures
1
In a medium bowl, beat the eggs together to mix well. In the bowl of a food processor fitted with the metal blade, pulse the onions, scraping them. down a few times, until very finely chopped, almost a puree. Scrape the onions into the bowl with the eggs and stir them in.
2
Drain the potatoes, then set a strainer over a bowl. In the same processor bowl, process the potatoes until very finely chopped but still with some texture. Immediately scrape into strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the catch bowl. Immediately stir the potatoes into egg mixture. Discard liquid and potato starch collected in bowl. Add the matzo meal, salt, and pepper. If not using a tarnished silver spoon (see above), add a pinch of cream of tartar. Stir well; let stand while oil is heating.
3
Cook the pancakes: Heat about 1/8 inch oil in a large skillet over medium-high heat until very hot. Spoon out the batter, using a scant 1/4 cup for each pancake. The batter should sizzle as soon as it hits the fat, but not wildly. If the edges of the batter separate, the oil is too hot. If there are just slight bubbles when the batter touches the oil, the oil is not yet hot enough. The first round of latkes is inevitably less good than later batches.
4
Fry the latkes for about 4 minutes on the first side, slightly less on the second. They should be well browned before turning them. Drain on absorbent paper or on a rack. Serve immediately.

From www.seriouseats.com

Overstuffed Twice-Baked Potatoes

INGREDIENTS
5 large Idaho baking potatoes (about 1 pound each)
1 tablespoon olive oil
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives

Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
MAKE AHEAD This recipe can be prepared through Step 2 and refrigerated for up to 1 day.

recipe from foodandwine.com

Twice Baked Potato Casserole

Total Time: 2 hr 20 min
Prep: 20 min
Cook: 2 hr 0 min

Yield: 12 servings

Ingredients
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Directions
Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

from: foodnetwork.com

scott's baked beans

4 cans bush's baked beans original
12 strips Applewood smoked Bacon cut into one inch chunks
2 cups yellow onions diced and sauteed in bacon drippings
1 cup packed light brown sugar
1/2 cup maple syrup
1/2 cup yellow mustard
1 cup water - less or more depending on how long to cook
3 cups bbq sauce (famous Dave's Texas pit)

Cook onions & Bacon. Drain & reserve liquid from beans. Combine all ingredients except for beans. Bring to simmer and add beans. Simmer for 1 to 3 hours. Uncover last half hour. Cook in cast iron dutch oven in oven @400.

Sauteed Swiss Chard with Parmesan Cheese

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Note: Added freshly ground black pepper.

From AllRecipes.com