David and Nicole's Recipes

• 2 chicken breasts, pounded to 1/4 inch thick between waxed paper
• salt and pepper
• 2 garlic cloves, minced
• 1/2 onion, minced
• olive oil
• butter
• 1 tsp dried sage
• 28 oz. canned tomatoes, crushed
• 1 cup chicken stock
• 1 1/2 cups dry orzo
• 4 cups baby spinach, fresh
• 1/4 cup parmesan, grated
• Lemon juice

1. Heat 1 tbsp of olive oil in a dutch oven.  Saute the onion and the garlic until tender.
2. Stir in the sage, 1 tsp salt, and 1/2 tsp pepper.
3. Add the tomatoes and the chicken stock and then bring to a boil.
4. Stir in the orzo, cover and cook 5 minutes, stirring frequently.
5. Melt some butter in a large non-stick skillet.  Season the chicken and then fry until nicely browned on each side, about 3 minutes for each.  Sprinkle with lemon juice.
6. Uncover the orzo and cook 5 minutes more, stirring.
7. Stir in the spinach and then sprinkle with parmesan.  Check the seasoning.
8. Serve the chicken on top of the orzo.

• 2 baking potatoes, cut in thin strips, lengthwise
• 1 egg, beaten
• 2 tbsp parmesan, grated
• 1 tsp garlic powder

1. Preheat the oven to 375. 
2. Combine the egg, parmesan, and garlic powder.
3. Add the potatoes and toss to coat.  Place in a single layer on a greased baking sheet.
4. Bake for 40 minutes.  Serve.

• 1 lb sheet frozen puff pastry, thawed
• 8 large plum tomatoes, halved lengthwise
• olive oil
• 3 1/2 tsp fresh minced thyme
• parmesan, shaved
• salt and pepper

1. Heat oven to 400 F.  Line a large shallow baking pan with aluminum foil.
2. Roll out the pastry on a lightly floured surface.  Cut to a 10" round.
3. Chill.
4. Ross the tomatoes with 2 tbsp of oil, 2 tsp of the thyme, 1/4 tsp salt, and 1/4 tsp pepper until well coated. 
5. Roast the tomatoes, cut side up on the aluminum lined baking pan for 1 hour.
6. Brush the pastry round with 2 tsp of olive oil and then sprinkle with 1 tsp of thyme.  Add the pastry to the oven and bake 15 minutes.
7. Scatter 1/2 cup of the parmesan over the warm pastry and then spoon the tomatoes over the cheese.  Sprinkle with 1/2 tsp thyme, 1/4 tsp salt, and cracked pepper to taste.
8. Serve.

• 7 cups water
• chicken oxo
• 2 tbsp olive oil
• 1/2 onion, minced
• 1 cup arborio rice
• 3/4 cup red wine
• 2 tbsp butter
• 1/4 cup parmesan

1. Combine the water and 3 tsp chicken oxo in a saucepan on the stove and set it to simmer.
2. Heat the olive oil in a dutch oven until hot and then saute the  onion until tender.
3. Stir in the rice for 4 minutes.
4. Add the wine and a ladle of the chicken oxo water and stir until absorbed.  Add the liquid, stirring until absorbed between each addition until the rice is creamy but still al dente.
5. Stir in the butter and the parmesan.  Check the seasoning.
6. Serve.

• butter
• 1 cup raw rice
• 2 cups chicken stock
• 1/2 tsp saffron
• 1/2 tsp salt
• 3 tbsp parmsan, grated
• 1/3 cup pine nuts

1. Melt 2 tbsp of butter in a large saucepan.  Add the rice and stir to coat.
2. Stir in the stock, saffron, and the salt. 
3. Bring to a boil, and then reduce the heat to a simmer.  Cook covered 15 minutes.  Let stand 5 minutes.
4. Toss in the parmesan, pine nuts, and 2 more tbsp of butter.
5. Serve.

• 2 lb spinach
• 75 g butter
• 1 tbsp olive oil
• 1 crushed garlic clove
• 2 tbsp cornstarch
• ¾ cup heavy cream
• 2 tbsp parmesan, grated

1. Place the spinach in a pan with just a sprinkle of water.  Saute until it wilts. 
2. Remove to a colander.  Heat the butter and the oil in a pan with the garlic.  Stir in the spinach, once it has melted and cook 3 minutes. 
3. Sprinkle in the cornstarch and stir into the spinach for 2 minutes.  Pour in the cream and stir well.  Leave to cook 2 minutes, then stir again. 
4. Stir in the parmesan, and then check the seasoning.  Serve.

• 1 stick celery, minced
• 1 leek, white part only, minced
• 2 1/2 oz.  butter
• 1 tsp olive oil
• 375 ml champagne
• 750 ml chicken stock
• 250 g Arborio rice
• 10 g parmesan
• Ground white pepper

1. Heat the stock and half the champagne in a saucepan on the stove.
2. Melt 2 oz of the butter in a dutch oven with the oil.  
3. Add the celery and the leek and cook 5 minutes.  Add the rice and cook stirring 3 minutes.  Pour in the other half of the champagne and cook until absorbed. 
4. Add the stock a ladle at a time, stirring until absorbed.  Cook for about 20 minutes.  Remove from the heat.  Add the remaining butter, and the parmesan.  Season with the white pepper.

40 g butter

2 kg butternut squash, peeled, chopped

25 g parmesan, grated

1.2 litres chicken stock

¼ cup heavy cream

Sea salt and cracked pepper

Put the butter in a dutch oven on medium heat.  Add the squash.  Turn the heat up and cook until very tender.  Stir in the parmesan and add the stock.  Simmer 10 minutes.  Blend in the food processor.  Return to the pan.  Stir in the cream.  Bring to a boil.  Season and serve.

• 2 tbsp butter
• 2 eggs
• 2 tbsp heavy cream
• 4 oz. bacon, diced
• 1/2 lb fettucine
• 1/2 cup parmesan, grated
• 2 tbsp parsley, minced
• salt and cracked pepper
• paprika
• 1 scallion, minced

1. Cook the pasta in boiling salted water.
2. Beat the eggs with the cream.
3. Fry the bacon with the scallion until crisp.
4. Drain the pasta and return to the pot.  Add the butter and the egg mixture and toss.
5. Stir in the bacon, parmesan, and parlsey.  Season with salt, pepper, and paprika.  Serve.

• 1/2 lb uncooked orzo
• 1 lb fresh spinach
• 3/4 cup consomme
• butter
• 2 oz. prosciutto, sliced thin
• 1/2 cup parmesan, grated
• salt and pepper

1. Cook the orzo in boiling salted water.  Drain thoroughly.
2. Wilt the spinach in a skillet.  Put it in a food processor with the consomme.  Process until smooth.
3. Melt 1 tbsp of butter in a skillet and then add the prosciutto.  Cook 2 minutes.
4. Stir in the spinach sauce, cheese, and then season with pepper.  Add salt only if necessary.
5. Stir in the orzo and cook 1 minute.
6. Serve.