Laura Grenier

Stuffed Pork Chops with Cranberries
Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.

To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes.

Drain the cranberries reserving 1/4 cup of the water.

Place the cranberries reserved water 2 tablespoons pine nuts cinnamon cloves and 1 tablespoon brown sugar in a food processor.

Process until finely chopped; set aside.

Bring the chicken stock to a boil over high heat.

Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume about 15 minutes.

Add the white wine red wine cranberry juice and 1 tablespoon of brown sugar.

Continue cooking until the sauce has reduced by half again about 10 minutes.

Keep warm.

Preheat an oven to 400 degrees F (200 degrees C).

Scacce Ragusane (Sicilian Stuffed Flatbread)
Chef John’s rendition of the scacce, a Sicilian stuffed flatbread, is a tasty success, with a center that resembles lasagna and a crust that resembles pizza.

Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top.

Let stand for 10 to 15 minutes to make sure yeast is active.

Add olive oil semolina flour and salt to the yeast mixture.

Mix with your hand to form a relatively stiff ball of dough adding more water if needed to bring the dough together.

Transfer dough to a work surface and knead until smooth about 5 minutes.

Cover with the mixing bowl and let rest for 30 minutes.

Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions and shape each into smooth balls.

Use damp hands to help smooth the dough out if needed.

Purple Hooter
My all-time favorite shooter, this drink is responsible for cutting my I.Q. in half on a few occasions.

Put ice in a cocktail shaker and add the raspberry liqueur, triple sec, and vodka.

Shake while covered until the shaker’s exterior has frozen.

To serve, strain into a chilled martini glass.

Uli’s Apple Red Cabbage
Grandma was an excellent housewife. She could cook, and she taught home economics. My brother and I would eat the apple red cabbage she made with or without potatoes, hot or cold.

In a stockpot over medium-high heat, melt the butter.

Add the bacon, stir, and cook for 4 to 6 minutes, or until it just starts to crisp.

When the onions are translucent and lightly browned, add them and continue to cook and stir.

6–8 minutes

Grilled Greek Chicken
Greek chicken cooked slowly over indirect heat with a heavily seasoned marinade is succulent and delicious.

In a sizable bowl, combine the olive oil, vinegar, lemon juice, garlic, oregano, red pepper flakes, and salt.

In the thigh section and the leg section of each leg quarter, make 2 and 1 slashes, respectively, on the skin side down to the bone.

By doing so, the pieces will absorb more marinade and cook on the grill more quickly.

Kosher salt should be generously sprinkled on the chicken’s both sides.

Place in bowl with marinade, coating all surfaces completely.

Refrigerate covered for 4 to 12 hours to marinate.

Transfer chicken to a sheet pan lined with paper towels so it can slightly drain.

Ground Beef Lo Mein
With ground beef and vegetables cooked in an Asian-inspired sauce, ground beef lo mein is a simple, cost-effective stir-fry dish.

Large pot of lightly salted water should be brought to a boil.

Spaghetti should be cooked in boiling water for 12 minutes, stirring occasionally, until tender but still firm to the bite.

In the meantime, cook the ground beef in a sizable skillet over medium heat for about 5 minutes, or until it is browned and crumbly but still slightly chunky.

Take out of skillet and place aside.

In a small bowl, combine the hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar.

In the same skillet, heat the olive oil to a medium-high temperature.

Add the celery, ginger, garlic, red pepper flakes, red bell pepper, onion, and snow peas.

For about 5 minutes, stir-fry the vegetables until they are soft.

Back in the skillet, combine the ground beef well.

Low-Carb Zucchini Pasta
Zucchini sliced into thin strips, or zoodles, can replace spaghetti for a lower-carb or gluten-free meal. Serve with your favorite pasta sauce.

Using a vegetable peeler, cut slices of zucchini lengthwise, stopping when you reach the seeds.

Once all of the zucchini is in long strips, flip it over and continue “peeling” it.

Discard the seeds.

Slice the zucchini into spaghetti-like, thinner strips.

Honey Butter Zucchini Bread
Zucchini bread is rich with honey, butter, walnuts, and coconut and is moist and sweet.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Grease two loaf pans measuring 9×5.

In a bowl, mix the salt, cinnamon, nutmeg, and flour until well combined.

Place aside.

In a big bowl, combine eggs, sugar, oil, butter, honey, and vanilla.

Add the coconut, walnuts, and zucchini.

Add the flour mixture and mix thoroughly.

The batter should be divided among the prepared loaf pans.

Bake for about an hour, or until a toothpick inserted in the center comes out clean.

Complete cooling.

For the best flavor, keep loaves in plastic bags overnight.

Barquillos (Wafer Rolls)
This crispy, rolled cookie is a Filipino delicacy. I hope you enjoy this one.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Grease two baking sheets very lightly.

In a big bowl, combine the butter, sugar, and vanilla and blend with an electric mixer until smooth.

Allow each egg white to fully incorporate into the butter mixture before adding the next egg white.

The flour should only be barely incorporated.

Drop spoonfuls of the dough onto baking sheets that haven’t been greased.

Use a spatula or the back of a spoon to spread the mixture thinly into a 3-inch circle.

Bake for about five minutes, or until the edges are browned.

Shiitake and Baby Bella Mushroom Risotto
This hearty, vegetarian risotto pairs fresh thyme with shiitake and cremini mushrooms. Even though it takes time, making good risotto is always worthwhile!

Heat olive oil in a large saucepan over medium-high heat.

Cook and stir shallot in hot oil for 30 seconds.

Add mushrooms and continue cooking until they begin to brown.

Stir in rice and 2 tablespoons butter; reduce heat to medium.

Cook and stir until shallot and mushrooms turn golden brown.

Pour in wine; simmer until evaporated stirring constantly.

Season with thyme celery salt salt and pepper.

Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock.

Cook until evaporated stirring constantly about 7 minutes.