Fettuccine with Sautéed Chanterelle Mushrooms

Rich with locally-foraged mushrooms, chicken stock and herbs, this pasta beautifully captures the flavors of fall.

Ingredients:
1 pound fresh fettuccine
2 cups Chanterelle mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

Baked Eggs with Heirloom Tomatoes

Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Ingredients:
2 tablespoons butter
1 cup heirloom tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 eggs
4 teaspoons heavy cream
Sea salt and fresh ground pepper
Grana-style cheese (optional)

Method:
1. Preheat oven to 350°. Generously butter four ½-cup ramekins.

2. In a bowl, stir together the tomatoes, basil, parsley, plus salt and pepper. Divide evenly among the prepared ramekins. Cut the 2 teaspoons butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with more salt and pepper as needed. Drizzle each egg with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.

3. Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with cheese, if using. Serve immediately.

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Late Summer Vegetable Frittata

Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.

Ingredients:
8 eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 frying peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Basque-Style Chicken with Peppers & Potatoes

A flavorful one-pot meal, accented by meaty potatoes and summery peppers.

Ingredients:
1½ pounds chicken thighs, with the skin
¼ cup olive oil
2 teaspoons piment d’espelette (or cayenne)
1 red onion, sliced
2 garlic cloves, peeled and sliced
1 Basque pepper, deseeded and sliced into 1/4-inch strips
1½ pounds fingerling potatoes, peeled and cubed
1 teaspoon salt
½ cup dry white wine
2 cups chicken stock
3 sprigs fresh parsley, plus more leaves for garnish

Method:
1. Mix together the olive oil and piment (or cayenne) in a large bowl. Add the chicken pieces, coating each in the oil as you do. Cover with plastic wrap and keep in the fridge for at least 2 hours or up to one day.

2. In a large Dutch oven set over medium-high heat, sear each piece of chicken until it is golden. You may need to do this in batches. Transfer the seared chicken pieces to a paper-towel lined plate.

3. In the same pot, fry the red onions and garlic. If you find the pot too dry, add some olive oil. Sauté until the onions and garlic have softened. Add the peppers, potatoes and salt and stir to coat. Pour in the white wine and simmer until the liquid has reduced by two-thirds.

4. Add the chicken back to the pot along with the parsley sprigs and pour in the chicken broth. Bring the pot to a gentle simmer, place the lid ajar and leave to simmer for 30-40 minutes. The liquid should reduce by about half. Check the seasoning. Remove the cooked parsley sprigs and sprinkle with some freshly chopped parsley. Enjoy while hot with some crusty bread for dipping.

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