1. In a medium bowl, combine the brine ingredients and mix well. Trim the chicken and lightly pound to even out—do not tear. Add the chicken to the brine, cover and refrigerate for 1 hour.
2. Preheat grill or broiler. Remove chicken from brine and wipe off excess. Brush chicken with oil and grill or broil about 5 minutes per side or until cooked through. Submerge the cooked chicken in the White Sauce, remove and serve with more sauce if desired.
Whisk together all ingredients in a medium bowl until blended. Store in the refrigerator up to 1 week.
1. Melt butter in heavy large saucepan over medium heat. Add onions and shallots and garlic and sauté until very tender and brown, about 30 minutes. Stir in the garlic and balsamic vinegar; cook another minute to absorb.
2. Add the wine; simmer until reduced to glaze, about 3 minutes. Stir in mustard then beef broth, Worcestershire and thyme; simmer 20 minutes. Season to taste with salt and pepper.
3. For toasts, preheat oven to 400 degrees. Top baguette toasts with Emmentaler or Gruyere and then Parmesan cheese and bake for 8 to 10 minutes. Float 2 toasts in each bowl of hot soup to serve.
1. Dip the cheese in egg and then coat with breadcrumbs. Repeat on second side. Melt 2 tablespoons butter over medium high heat in a small skillet. Add the green onion and toss briefly.
2. Add remaining butter to skillet. When foamy, add the breaded cheese. Brown well on both sides, 2 to 3 minutes or until cheese is warm.
3. Place cheese on a serving platter. Pour butter and green onions over top of cheese and serve immediately with bread slices.
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine potatoes and olive oil in large bowl; toss to coat. Transfer potatoes to prepared sheet and sprinkle with salt and pepper. Roast until tender and brown, stirring occasionally, about 25 minutes.
2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add crimini mushrooms and rosemary; sprinkle lightly with salt and sauté until brown and tender and most liquid has evaporated, about 12 minutes.
3. Add hot potatoes to skillet with mushrooms. Sauté over medium-high heat until mixture is heated through, about 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.
1. Cook pasta in a large pot of boiling salted water until just tender. Drain and toss with 1 T. olive oil and set aside. Cooking the pasta separately allows you to add it to the soup later, after it is reheated so that the pasta doesn’t absorb all the liquid in the soup.
2. Heat chicken broth to a simmer and keep warm. Heat 1 T. olive in a large pot. Add sausage and crumble and cook until browned, 4 to 5 minutes. Drain off all but 2 T. fat from the pan. Add the onions, garlic, celery and carrots. Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally. Add the rosemary and then the beans, tomatoes, zucchini and potatoes.
3. Stir in the hot chicken broth; simmer until potatoes are tender, 12 to 15 minutes. Season generously with pepper and add salt to taste. Just a few minutes before serving add the cooked pasta and warm through, about 2 minutes. Serve topped with a dollop of pesto and a sprinkling of Parmesan.
1. For soup, melt butter in a 4-quart soup pot over medium low heat. Add onions and salt and cook, covered, for about 30 minutes or until very soft but not browned.
2. Add the tomatoes, their juices and the sugar; bring to a simmer. Cover and cook for another 30 minutes over low heat. Puree soup in batches in the blender and return to the pot and bring to a simmer. Whisk in the cream and bring to a simmer. Stir in the basil and season to taste with salt and pepper.
3. For the croutons, top 2 slices bread with the fontina cheese and then remaining bread slices. Mash together the butter, Parmesan cheese and basil. Spread 1/4 of the butter on each side of the sandwiches. Cook in a nonstick skillet until well browned and crisp and cheese melts. Cut sandwiches into small squares and serve floating in the soup.
1. Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 T. oil in heavy large skillet over medium high heat. Add half chicken to skillet and sauté until golden brown, about 10 minutes. Transfer chicken to a large pot. Repeat with 1 T. oil and remaining chicken.
2. Heat 2 T. oil in same skillet over medium high heat. Add onions and garlic; sauté until tender, about 5 minutes. Transfer to pot with chicken.
3. Heat 1 T. oil in same skillet and sauté Anaheim chilies and green bell peppers until tender, about 2 minutes. Transfer to pot. Repeat with 1 T. oil and corn.
4. Add chicken broth, tomatillos, chili powder, cumin, oregano, paprika and cinnamon sticks to pot. Bring to a boil, reduce heat and simmer until mixture thickens and flavors blended, stirring occasionally, 1 to 1 1/2 hours. Just before serving, mix in cilantro. Serve topped with tortilla chips and a dollop of sour cream.
