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Preheat oven to 375 degrees fahrenheit Crust: Use a pastry cutter, two knivwes or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles course cornmeal. Add just enough liquid to hold the dough together well. Roll out the dough and form a crust in a 9 or 10 inch pie or quiche pan. Filling: Fry bacon and chop into bite size pieces when cool enough to handle. Heat your chosen fat in a medium sized skillet, add the leek, salt, marjoram, basil, mustard and black pepper. Saute until leek become somewhat translucent and soft. Beat together eggs, milk and flour. Spread the cheese in the bottom of the crust, followed by the leek and then the bacon. Pour in the custard and place the tomato slices decoratively on top. Sprinkle with the paprika. Bake for 35 to 45 min, or until solid in the center. Let set when removed from the oven for at least 10 min.
Cover with 2-3 cups of water. Simmer until vegetables are tender.
Add milk and butter. Thicken with flour as needed. Cover and simmer 5-8 minutes.
Preparation: Preheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Cooks' note: • Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.
Brown chicken in frying pan, both sides. Place chicken in slow cooker or roasting pan. Cook on high (425) for 1 hour then 4-5 hours on low (325). Chicken will fall off the bone. Serve pieces over rice.
Makes one large pie or 6 small ones Oven temperature 375 degrees Fahrenheit Strip the meat off of the chicken and cut neatly into generous slices. Roughly chop the pork and bacon together, discarding the rind or bone. Don't use the food processor - you don't want to lose the texture. Season generously with salt, pepper, nutmeg and sage, and mix in the cider brandy. To make the pastry, add the fat to the water and heat together in a small pan. Put the flour and the salt in the food processor and tip the hot liquid in the machine while the machine is running, to form a workable dough. When it is cool enough to handle, but still very warm, cut off a quarter for the lid and keep that warm. Pat the remainder between the palms of your hands to flatten it - it should begin to look and feel like chamois leather - then line a large oval pie mold, 10 x 6 inches, starting at the bottom and drawing the dough up the sides so that it hangs over the edge of the mold. Work quickly, as the dough will be less pliable if it gets too cool. Roll out the remining piece of the dough to roughly the right shape for the top. Cover the bottom of the pie with a layer or chicken, then spread some pork mixture over that followed by a thin layer of parsley. Repeat the layers until the pie is full. Put the lid over the pie, and pinch together the sides and top, sealing them together with the beaten egg. Make a central hole in the lid and decorate with any left over pieces of pastry - in braids, leaves or whatever shape takes your fancy. Cover the pie with two layers of waxed paper to protect the pastry during the long baking. Bake it for two hours in the pre-heated oven, checking from time to time that it is not overbrowning. Take the pie out of the mold. Glaze the sides and top with the beaten egg and return to the oven. Cook for 10 minutes to color the pastry. To make the small pies, divide the pastry into six, remove a quarter from each prtion for the lid as your make each pie. Mold the warm dough around greased and well floured jam jars. Wrap around with several layers of nonstick baking parchment or waxed paper, cut to the height of the pie and tie loosley with string. Slide the pastry cases off of the jars carefully, so they don't collapse. Proceed for the large pie, except reduce the cooking time to 1 hour.
Spray a large pot with a non-stick spray. Wash beans and put in pot. Cover with water. Let sit overnight. The next day, add another 2 inches of water, smoked hock, bay leaf and chili. Bring to a boil and turn down. Cook until beans are tender and meat falls off bone. (approx 2.5 hours). Remove hock. Pull meat off bone and add it back to soup. Add herbs, onion, garlic, generous with the salt and pepper. Cook for another 20-30 min. Remove bay lead and whole chili. To thicken, mash some of the beans on side of pot. Serve with a side of apple cider, lemon wedges, or flavored vinegar. Serves 4-6 as entrée.
Preheat the oven to 400°F. Put potatoes on a baking sheet, drizzle with two tablespoons of the oil, sprinkle with salt and pepper; toss to coat. Roast, turning occasionally, until crisp and brown outside and tender inside, about 30 minutes. Remove and keep on the pan until ready to use. While potatoes cook, put bacon in a stainless steel or other nonreactive skillet and turn heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off fat, leaving darkened bits in the pan. Put back on medium heat; add remaining oil to the pan. When hot, add bell pepper, onion, and ginger to the pan. Cook, stirring once or twice until just softened, about five minutes; stir in cumin and bacon (broken into pieces). Stir in orange juice and turn off heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm dressing again before proceeding.) Put spinach in a bowl large enough to comfortably toss the salad. Add the potatoes and warm dressing. Toss to combine. Serves four.
CALORIES PER SERVING: 280
CARBS: 28 G
PROTEIN: 7 G
FAT: 16 G
This recipe comes from Mark Bittman, avid home cook and author of "How to Cook Everything" and "Food Matters". He shares his cooking philosophy—and explains how to create healthy, tasty, and simple meals that will help you run your best.
Heat a charcoal or gas grill or a broiler to medium-high; the rack should be about four inches from the heat source. Grill or broil the beef until medium-rare, about five to 10 minutes; set it aside to cool. Toss the lettuce with the mint, onion, and cucumber. Combine all remaining ingredients with one tablespoon of water—the mixture will be thin—and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing. Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all. Serves four.
CALORIES PER SERVING: 170
CARBS: 8 G
PROTEIN: 21 G
FAT: 6 G
This recipe comes from Mark Bittman, avid home cook and author of "How to Cook Everything" and "Food Matters". He shares his cooking philosophy—and explains how to create healthy, tasty, and simple meals that will help you run your best.
