Eating is Art

The original recipe (as passed to me by Emily Wolf, via my friend Abbi Crecca) called for 1/4 cup water as well. I have found that romaine is difficult to wash and dry, so I just shake the leaves as best I can - which leaves them rather wet. Then I combine with this thicker version of the dressing. Perfect!

1/2 cup grated parmesan
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon mashed anchovy fillets (preferred) or anchovy paste
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dijon or dry mustard
4 cloves garlic, minced (vary according to garlic tolerance)
8 cups (2 heads) romaine lettuce

Lemon wedges
High-quality anchovy fillets (optional)

Mix together ingredients 1 - 8 (parmesan through garlic), reserving half the parmesan. Will dress about 8 cups romaine or about 6 servings. Garnish with remaining 1/4 cup parmesan, lemon wedges, and anchovies.

Modified from marthastewart.com.

This recipe yields three medium-sized or two large potpies. You can make ahead and freeze. To save time, you can also make the dough ahead and refrigerate overnight a day or so until you are ready to make the stew.

3 lbs. boneless skinless chicken breast
6 cups chicken broth (one large 49.5 oz. can will do)
1 large yellow onion
3 dried bay leaves, broken in half
1/2 teaspoon whole black peppercorns
1 small bunch fresh thyme
1 rib celery, cut into thirds
2 1/2 cups flour
1 tablespoon salt
2 1/2 sticks butter
2 large egg yolks
3 lbs. yukon gold potatoes, scrubbed and cut into 1/2-inch pieces
1 medium leek, sliced into 1/4-inch-thick rounds and washed
3 medium carrots, sliced into 1/4-inch-thick rounds
1 15 oz. can green beans, drained
1 15 oz. can corn, drained
1 1/2 cup milk
Zest of 1 lemon
1 tablespoon freshly ground black pepper

Combine chicken, chicken stock, yellow onion (hack it up into four pieces, no need to peel), bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour, so stock reduces.

Pick enough thyme leaves to make 3 tablespoons. Combine 2 cups flour, 1/2 teaspoon salt, and 2 tablespoon thyme leaves in the bowl of a food processor, and set remaining one tablespoon thyme aside. Add 2 1/2 sticks chilled butter and pulse until mixture resembles coarse meal. While the food processor is running, add 2 egg yolks and enough ice water until the dough is holding together (kind of flopping around in the food processor). Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.

Drain chicken, and reserve the stock. Shred the chicken into bite-size strips, and set aside. Strain the stock and set aside.

Preheat oven to 375. Saute red potatoes in canola oil until the potatoes begin to turn golden, about 7 minutes. Add leeks and carrots and cook 4 to 5 minutes more. Add 1/2 cup flour and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, remaining tablespoon thyme, lemon zest, 1 tablespoon salt, and the ground pepper; transfer to two or three large casserole dishes (depending on how many pies you are making). Set aside.

Divide dough, one piece per pie. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Place pie(s) on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.

If refrigerated overnight, bake one hour at 375.

1 large eggplant
2 small or 1 large zucchini
2 medium sized crowns broccoli
2 - 3 tablespoons butter
1 shallot
4 cloves garlic
2 carrots, scrubbed
2 celery stalks
2 16 oz. cans tomato sauce
2 teaspoons sugar
2 teaspoons salt, divided
15 oz. container ricotta cheese
1/4 teaspoon nutmeg
1 teaspoon coarse ground pepper
9 ounces no-boil noodles (I used Barilla)
12 ounces extra-firm tofu, sliced at 1/4"
8 ounces mozzarella, thinly sliced or grated
~ 1 cup grated hard parmesan cheese

Peel eggplant. Slice into 1/4" rounds. Soak in warm salted water 15 minutes. Do the same for zucchini, slicing slightly thinner (scant 1/4"). Allow to sit for 15 minutes.

Meanwhile, cut broccoli into small florets and set to steam about 10 - 12 minutes, until tender. Set aside.

Using food processor if desired, mince carrots, celery, shallot, and garlic cloves. In a large saucepan, saute these vegetables in butter 10 minutes. Add 2 cans sauce, sugar, and half the salt. Bring to a simmer for 10 - 15 minutes.

Squeeze water out of eggplant and pat dry. Broil slices on both sides until golden. Set aside.

Mix up ricotta, nutmeg, 1 teaspoon salt, and pepper.

Layer all ingredients. I usually put a little sauce down; then noodles; broccoli, zucchini, and eggplant; tofu; 1/3 the cheeses; then repeat, then end with sauce, noodles, and cheese.

Bake, covered, in a 375 oven for 60 minutes. Allow to stand at least five minutes before cutting (if you can wait that long!). Enjoy!