Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes

4 baking potatoes, peeled and cut into 1-inch chunks
Salt
1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese


1. In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
2. While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.
3. In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
4. Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
5. Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.

Duck Breast á l'Orange

1 tablespoon butter
1/4 cup chopped hazelnuts or walnuts
1 cup rice
2 cups chicken broth
1 small bunch asparagus, trimmed to 4 inches and sliced 1/2 inch thick on an angle
3 scallions, finely chopped
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 duck breasts
Salt and pepper
1/3 cup orange marmalade
1/4 cup dry sherry


1. In a medium saucepan, melt 1 tablespoon butter; add the nuts and toast for 2 minutes. Stir in the rice and chicken broth and bring to a boil. Lower the heat, cover and simmer until tender, about 15 minutes. Fluff the rice with a fork, add the asparagus and cook, covered, until the asparagus is crisp-tender, about 3 minutes. Stir in the scallions and parsley.
2. Using a small knife, make shallow cuts in a crisscross pattern into the skin of the duck breasts; season with salt and pepper. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck breast. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare.
3. Thinly slice the duck and arrange on 2 plates. Spoon the sauce on top and serve with the rice.

Whole Wheat Penne with Pesto and Ricotta


Salt
1 pound whole wheat penne rigate pasta
1/3 cup walnut pieces (a generous handful)
1 cup packed spinach or baby spinach leaves
1/2 cup packed arugula leaves
1/3 cup chopped flat-leaf parsley (a generous handful)
1 clove garlic, smashed and peeled
Pepper
1/3 cup extra-virgin olive oil (EVOO)
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
1 cup ricotta cheese
1 tablespoon honey

1. Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
2. In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
3. In a small bowl, combine the ricotta and honey, season with pepper and set aside.
4. Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta

Horseradish-Mashed-Potato Shepherd's Pie

5 baking potatoes, peeled and cut into 1-inch chunks
Salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons prepared horseradish
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 pounds ground beef sirloin
3 tablespoons flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chopped fresh chives

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
2. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
3. Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
4. Preheat the oven to 450°. Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.

Lemon Cream Chicken with Champagne Risotto and Asparagus


3 cups chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 cloves garlic, chopped
1 cup arborio rice
Salt and pepper
1 split champagne or sparkling wine
3/4 cup heavy cream
One 3-inch piece peel and juice of 1 lemon
1 pinch cayenne pepper
2 skinless, boneless chicken breast halves
1/8 pound sliced pancetta, chopped
1 small bunch asparagus, cut on an angle into 1-inch pieces
1 large shallot, thinly sliced 1/2 cup grated parmigiano-reggiano cheese
3 to 4 sprigs thyme, leaves stripped and chopped

1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.