Chicken à la Queen


8 puff pastry shells, such as Pepperidge Farm
2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery with leafy tops, chopped
3 carrots, chopped
1 large onion, chopped
1 bay leaf
Salt and freshly ground pepper
Half of a red bell pepper, seeded and chopped
2 tablespoons butter
2 tablespoons flour
One 32-ounce container (4 cups) chicken broth
2 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup heavy cream or half-and-half
1 small bunch (about 10 ounces) asparagus, trimmed and cut on a diagonal into 1-inch pieces
1 cup frozen green peas
3 tablespoons chopped fresh tarragon

1. Bake the pastry shells according to package directions.
2. While the pastry shells bake, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium to medium-high heat. Stir in the celery, carrots, onion and bay leaf, season with salt and pepper and cook, stirring frequently, for 5 minutes. Add the red bell pepper and cook for 2 minutes. Push the vegetables to the side of the pan, add the butter to the pan and melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, add the chicken and bring to a boil. Reduce the heat and simmer for 8 minutes. Stir in the cream and bring just to a boil, then stir in the asparagus, peas and tarragon and cook for 2 minutes. Season with salt and pepper to taste.
3. Place 2 hollow pastry shells in each bowl and fill with Chicken à la Queen. Cover with pastry shell tops.

Lamb Steaks with Four Peppers and Nutty Couscous

Four 8-ounce boneless lamb leg steaks or beef sirloin steaks (1 inch thick) Salt and freshly ground pepper
1/4 cup extra-virgin olive oil (EVOO)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cubanelle pepper, seeded and thinly sliced
4 cloves garlic, finely chopped
1 1/2 cups chicken broth
2 tablespoons butter
2 pinches ground cinnamon
One 10-ounce box couscous (1 1/2 cups)
1/4 cup slivered almonds, toasted
8 to 10 Peppadew peppers, chopped
1/4 cup hot pickled yellow peppers, chopped
Fresh flat-leaf parsley, finely chopped (a generous handful)
Fresh mint, finely chopped (a generous handful), if using lamb leg steaks

1. Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
2. In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the fresh peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
3. On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
4. In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
5. Add the Peppadew peppers and pickled yellow peppers to the sautéed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside

Beet Risotto with Roasted Asparagus and Ricotta Salata


6 cups vegetable or chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 1/2 cups arborio rice
2 baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
1 small yellow or red onion, chopped
2 to 3 cloves garlic, finely chopped
1/2 cup dry red wine if using red beets or dry white
wine if using golden beets
Salt and freshly ground pepper
1 pound asparagus, trimmed and cut on a diagonal nto 1-inch pieces
1/2 pound ricotta salata cheese, crumbled

1. Preheat the oven to 425°. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
2. While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 tablespoons EVOO, season with salt and pepper and roast for 10 minutes.
3. Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.

Double Chicken Dumpling Stoup


2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1 1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano
(a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking

1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.

Romano and Black Pepper Polenta with Mushroom Marsala


5 tablespoons extra virgin olive oil (EVOO)
6 large portobello mushroom caps, thinly sliced
2 ounces dried porcini mushrooms
6 cups vegetable or chicken broth
2 cups instant or quick-cooking polenta
1 cup grated Pecorino Romano cheese (4 generous handfuls)
1 teaspoon coarsely ground pepper, plus more for seasoning
1/4 cup marsala wine (eyeball it)
Salt
Flat-leaf parsley, chopped (a generous handful)

1. In a large skillet, heat the EVOO, 5 turns of the pan, over medium-high heat. Add the portobello mushrooms and cook until tender, about 12 minutes. Set the skillet aside.
2. In a saucepan, simmer the dried porcinis in the vegetable broth until softened, about 10 minutes. Using a slotted spoon, transfer the porcinis to a cutting board. Chop and set aside. Pour the broth into a bowl, discarding any grit at the bottom of the pan; wipe out the pan. Return the broth to the pan, add the polenta and stir until thick, about 2 minutes. Stir in the cheese and pepper. Keep warm.
3. Add the marsala to the skillet with the portobellos; season with salt and pepper. Stir in the reserved chopped porcinis.
4. Ladle the polenta into bowls. Top with the mushrooms and parsley.