Pasta, Rice & beans

2 oz. dried porcini mushrooms
2 cups warm water
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 shallot or 1/4 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1 teaspoon kosher salt
1/2 cup frozen peas, thawed
1 cup shredded Parmigiano- Reggiano, plus more for garnish
freshly ground black pepper

1. Place the porcinis and warm water in a bowl & soak until soft, at least 1 hour and up to 4 hours. Remove the mushrooms, squeeze them so the liquid drips back into the bowl and strain the liquid through a piece of cheesecloth or very fine strainer.
2. Transfer the strained soaking liquid to a medium saucepan, leaving behind any grit in the bottom of the bowl and add chicken broth. Warm the broth over medium-low heat until steaming and keep warm on a back burner.
3. In another medium saucepan, heat 2 tablespoons of butter over medium heat. Add the shallot and cook until translucent (but not browned) about 5 minutes. Add the rice and stir, allowing to cook for 2 minutes. Add wine and salt and increase heat to medium-high and boil until the wine is mostly evaporated, 2-3 minutes.
4. Return the heat to medium and using a ladle, add 1 cup of the brother to the rice; cook & keep stirring until the broth is almost all absorbed. Keep adding 1/2 cup of broth at a time, waiting to add more until most the brother in the pot is absorbed each time and cook, stirring occasionally until the rice is swollen and still very slightly firm in the middle. Overall this process is about 22 minutes. You may be left with a little broth you don’t use; traditionally risotto should be a little loose and saucy but how wet you want it is up to you.
5. Stir in the peas and cook just long enough to warm them through then stir in the remaining tablespoon of butter, Parm and reserved chopped porcini.
6. Divide risotto among bowls, garnish with fresh pepper and of course, a little more parm (because, cheese..) Enjoy!

 4 oz unsalted butter, divided (1 stick)

12 fresh sage leaves

kosher salt and pepper

1/4 tsp freshly grated nutmeg (ground nutmeg can be substituted)

frizzled sage leaves and grated parmesan cheese for garnish

2 lbs fresh or frozen gnocchi

Instructions

1. Cook the gnocchi in boiling water until just cooked through and they float to the top, about 3 mins. Drain well.
2. Add 2 Tbsp butter to a large non-stick set over med/high heat and cook just until melted. Add the gnocchi is a single layer, sprinkle with kosher salt (you will likely need to do this in batches) and sear until golden brown on one side. Flip and brown on the other side. Remove to a plate and continue with remaining gnocchi.
3. When the gnocchi is seared, add the remaining butter to the pan. Add the nutmeg and cook until the foaming subsides. Add the sage leaves, salt, and pepper to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
4. Add the seared gnocchi to the pan (reserving a few frizzled sage leaves for garnish). Toss in the sauce.
5. Serve the gnocchi topped with the frizzled sage leaves and freshly grated parmesan cheese.

 1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
2 large cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
1 1/2 oz. crumbled gorgonzola (1/3 cup)
1 tbsp. chopped fresh parsley

1.  Trim the chicken, removing the tenders and slice on an angle into 3/4 inch thick pieces, and then season generously with salt and pepper. In a 10 inch straight sided saute pan, heat 2 tbsp olive oil over medium high heat until it shimmers.  Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 mins per side. Transfer to a plate and repeat with remaining chicken.

2.  Return the pan to medium-high heat and add the remaining tsp of oil. 

Add mushrooms, season lightly with salt and saute, stirring with a wooden spoon until softened and well browned, 3-4 minutes. 

Reduce the heat to medium and add the garlic, and cook, stirring constantly until fragrant, 20-30 seconds.  

Pour in the  Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.  

Stir in the cream and simmer until thickened slightly, about 2-3 minutes.  

Add two thirds of the Gorgonzola and stir until melted, 1-2 minutes.  

Taste the sauce; add salt and pepper as needed

Add the chicken along with any accumulated juices and turn to coat with the sauce.  

Serve immediately, sprinkled with the remaining cheese and the parsley.  

 3 to 4 lb. meaty bone-in beef short ribs, preferably English style

Kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

3 oz. thickly sliced pancetta (about 3 1/4-inch-thick slices) or 3 slices thick-cut bacon, cut into1/2-inch squares

1 medium yellow onion, diced (about 1 heaping cup)

1 celery stalk, diced (about 1/2 cup)

1 carrot, diced (about 1/2 cup)

1/2 cup sliced white mushrooms

3 large cloves garlic, coarsely chopped

2 Tbs. tomato paste

Pinch crushed red pepper flakes

1/2 cup dry white wine or dry vermouth

1 28-oz. can whole peeled tomatoes. Brake them up with a wooden spoon

 Position a rack in the lower third of the oven and heat the oven to 300°F.

Trim away any excess fat from the top of each rib down to the first layer of meat, but don’t remove the silverskin or tough-looking tissue that hold the ribs together or onto the bone. Pat the ribs dry with paper towels, and season them with salt and pepper. 

Heat the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. 

Add only as many ribs as will fit without touching, and brown them on all sides, turning with tongs until nicely browned, 3 to 4 min. per side. 

Transfer to a platter, and continue until all the ribs are browned.

Pour off and discard most of the fat from the pot. 

Return the pot to medium heat, 

Add the pancetta or bacon. Cook, stirring occasionally, until the pancetta or bacon has rendered some of its fat but is not crisp, about 3 minutes. 

Add the onion, celery, carrot, mushrooms, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 min. 

Add the tomato paste and red pepper flakes, and cook for 2 min., stirring. 

Add the wine, increase the heat to medium-high, stir to scrape up any browned bits on the bottom of the pot, and bring to a boil. 

Add the tomatoes and their juices and bring to a simmer.

Return the short ribs (and any juices) to the pot in a single layer, nestling them into the sauce. Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Set the lid in place, and transfer to the oven. 

Braise, turning the ribs with tongs every 45 min., until fork-tender and the meat is pulling away from the bone, about 2-1/2 hours.

Make the ragù:

Use tongs or a slotted spoon to carefully transfer the ribs to a shallow baking dish or wide bowl. Set aside until just cool enough to handle. 

Skim any visible surface fat from the braising liquid and bring to a gentle simmer over medium heat. 

Add the  tomatoes. If the sauce seems watery, increase the heat to medium-high and simmer to thicken. If not, keep it warm. 

Taste for salt and pepper.

When the beef is cool enough to handle, remove the meat from the bones and the bands of connective tissue that encircled the bones. 

Chop the meat into bite-size chunks or pull into large strips. 

Return the meat to the sauce, and keep warm until ready to serve, or if making ahead, cool and refrigerate.

Serve over cooked tube-shaped pasta and sprinkle with Parmesan.