5 cups halved, sliced yellow or red onions (about 1 1/2 pounds)
8 oz. spicy fully-cooked smoked sausage, sliced
1 TBS olive oil
1 TBS balsamic vinegar
1 12-inch pizza crust
1/4 c broken walnuts, toasted
8 oz. mozzarella, sliced
1 TBS chopped fresh oregano
2 tsp chopped fresh thyme
1/2 c roasted red bell pepper or pimento strips
Preheat oven to 400 F.
Saute the onions with the sausage in olive oil in a large skillet for 8 to 10 minutes or until tender. Add a little more oil if needed. Add the balsamic vinegar and mix. Place the onion-sausage mixture onto the pizza crust. Top with walnuts, cheese, chopped herbs and bell pepper or pimento strips. Bake 15 minutes or until heated through.
Makes 6 servings.
8 skinned and boned chicken thighs or 2 skinned and boned chicken breasts (cut breasts in halves and then in half crosswise)
salt and freshly ground black pepper
2 TBS olive oil
1 large yellow or white onion, chopped
6 garlic cloves, minced
1 tsp fresh thyme leaves, crushed
3/4 cup dry red wine
one 28 oz bottle diced tomatoes, undrained
2 TBS balsamic vinegar
9 ounces artichoke hearts, drained
1/4 cup putted green olives (i.e. Greek or French in brine), cut in half
1/4 cup putted black olives (i.e. kalamata), cut in half
2 TBS drained capers
1/4 cup fresh flat-leaf parsley
Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, a few pieces at a time, 4 minutes total for each batch (2 minutes for breasts). Remove browned chicken pieces to a platter.
Add the onion and cook, stirring occasionally, over medium-low heat until translucent and beginning to lightly brown, about 4 minutes. Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.
Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with parsley and serve.
1 (3 pound) free range chicken
12 cups cold water
3 tablespoons kosher salt
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2 bay leaves
3 tablespoons extra-virgin olive oil
2 cups finely diced onion (about 1 medium onion)
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 teaspoon freshly ground pepper
In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.)
When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.
blitz in food processor