Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

For filet:

1. Pat filets dry with a paper towel; season generously with salt and pepper. Warm oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Cook steaks 5 minutes per side for medium-rare, or to desired doneness. Transfer to a serving platter and cover to keep warm.

For ragout:

1. Warm olive oil and butter in the same skillet (no need to clean) over medium heat. Add mushrooms; cook 6 minutes, until lightly brown, stirring often. Add shallots, thyme, salt and pepper, and cook 4 minutes, stirring, until mushrooms give off their liquid and are tender. Add broth and vinegar and cook until the ragout is reduced to the consistency of a sauce. Pour sauce over filets on the platter.

TIP: Use large-grained sea salt and freshly ground pepper to season the steak. Sea salt adds an intense flavor to most savory dishes, but should not be used in baking, since it doesn’t dissolve the way table salt does.

WINTER

WINTER

Pan-Fried Chicken Breasts with Crisp Rosemary Roast Potatoes

Plain chicken br**sts become family-pleasing when pan-fried with a golden crust and served with crisp potatoes.

Serves 4

Potatoes

2 pounds Yukon Gold Potatoes, cut into ½-inch-thick slices

1 tablespoon salt

4 tablespoons olive oil

2 tablespoons fresh rosemary, chopped

Chicken

4 boneless, skinless chicken breast halves (about 1¾ pounds), tenders removed and reserved for another use

2 large eggs, beaten

1 cup bread crumbs

Salt and black pepper

3 tablespoons olive oil

For potatoes:

1. Preheat oven to 400°F; place oven rack in lowest position and a large-rimmed baking sheet on rack to warm. Place potatoes and salt in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat; simmer 5 minutes, until slightly softened but not cooked through. Drain potatoes; transfer to a large bowl. Toss potatoes with 4 tablespoons oil and rosemary; spread on a warmed baking sheet. Roast 20 minutes, until crisp. Using tongs, flip potatoes. Roast 10 to 15 minutes, until crisp and cooked through.

For chicken:

1. Meanwhile, pound chicken br**sts into ⅓-inch thickness. Set up two shallow bowls, one with beaten eggs and one with a mixture of bread crumbs, salt and pepper.

2. Warm 3 tablespoons oil in a large heavy skillet over high heat. Dip chicken in egg, then in bread crumbs, turning to coat both sides. Place chicken in the hot pan and cook 5 minutes per side, until golden brown and cooked through.

TIP: You may need to add oil as the chicken is cooking.

WINTER

Seared Pecan Salmon with Warm Lentils

Pecan-crusted salmon, paired with Dijon-flavored lentils, makes a meal that’s fancy enough for company yet simple enough for a weeknight.

Serves 4

3½ cups water, plus more if needed

¾ cup dried lentils (preferably small lentils de puy)

1 large garlic clove, chopped

Salt and black pepper

2 tablespoons red-wine vinegar

½ teaspoon Dijon mustard

2 tablespoons olive oil, divided

1 cup cherry tomatoes, halved

¼ cup fresh dill leaves, chopped

4 salmon fillets (about 5 ounces each)

¼ cup pecans, finely chopped

1. Combine 3½ cups water, lentils, garlic, salt and pepper in a medium saucepan over high heat. Bring to a boil; reduce heat and simmer 18 minutes, until lentils are just tender. Drain; transfer to a bowl. Stir in vinegar, mustard and 1 tablespoon of the oil. Fold in tomatoes and dill.

2. Warm remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season salmon with salt and pepper. Press pecans into nonskinned side of fillets to coat.

3. Add salmon, skin-side down, to hot pan. Cook 5 minutes. Turn and cook 5 minutes longer, or until fish feels firm, but not hard to the touch. Serve fillets on top of warm lentils.

TIP: Depending on the heat of your flame, you may find that all the liquid cooks off at the end of the lentil cooking time. Keep an eye on the lentils as they cook and add water if it’s needed.

WINTER

Sunday Night Fried Chicken

This foolproof fry-and-bake cooking method cuts down on the amount of fat used and ensures evenly cooked chicken.

Serves 4

1¼ cups buttermilk, divided

1 teaspoon garlic powder, divided

1 teaspoon paprika, divided

Salt and black pepper

1 whole chicken (about 3½ pounds), cut into 8 pieces

1¾ cups vegetable oil

1½ cups all-purpose flour

1 teaspoon baking powder