Cooking @ Nothing Noteworthy

1 pint vanilla ice cream
2 tablespoons butter
1/2 cup dark-brown sugar
1/2 cup dark or gold rum
3 bananas, peeled and halved lengthwise then crosswise

Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.

Add bananas and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

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2 carrots, thinly sliced on the diagonal
3 jalapeno chiles, ribs and seeds removed
1 small yellow onion, halved and thinly sliced
1 cup white-wine vinegar
1 packed tablespoon fresh oregano, or 3/4 teaspoon dried
1 tablespoon sugar
1 teaspoon coarse salt
1/4 teaspoon black peppercorns

In a medium saucepan, combine all the ingredients with 1 cup water. Bring to a boil; reduce to a simmer, and cook until onion is crisp-tender, 3 to 4 minutes. Transfer to a bowl, and refrigerate until cold, about 3 hours; server with a slotted spoon. Store in an airtight container in the refrigerator for up to 3 days.

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2-1/2 lb. new red potatoes, quartered
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 green pepper, chopped
3 Tbsp. chopped fresh dill

PLACE potatoes in large saucepan. Add enough water to cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium; simmer 15 min. or until potatoes are tender. Drain.

MEANWHILE, mix cream cheese spread, milk and green pepper in large microwaveable bowl. Microwave on HIGH 40 to 50 sec. or until cream cheese spread is melted; stir until well blended. Stir in dill.

ADD potatoes; toss to coat.

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1 1/2 cups heavy cream
2 large eggs, separated
6 tablespoons sugar
2 tablespoons Cognac
2 tablespoons instant espresso powder
1/4 cup dry Marsala wine, wine
2 ounces torrone, or almonds, chopped to equal 1/2 cup

Whisk 1 cup cream until stiff. Set aside.

Fill a large bowl with ice and water; set aside. Place a large metal bowl, or the top of a double boiler, over a medium saucepan of barely simmering water. In it, whisk together egg yolks and 2 tablespoons sugar until pale yellow. Whisk in cognac and espresso powder. Gradually whisk in Marsala. Whisk vigorously until mixture becomes thick and glossy, 2 to 3 minutes. Remove from heat; whisk mixture over the ice bath until cool. Set aside.

In the detached bowl of an electric mixer, whisk together egg whites and remaining 4 tablespoons sugar. Place over a saucepan of barely simmering water; continue whisking until sugar is dissolved and mixture is hot to the touch, about 2 minutes. Replace bowl on mixer stand, and beat mixture until stiff and glossy.

Fold a third of the whipped egg whites into egg-yolk mixture. Repeat with remaining egg whites, a third at a time. Gently fold in reserved whipped cream. Spoon mixture into 6 cappuccino mugs, cover, and place in freezer until frozen, about 1 1/2 hours.

Whip remaining 1/2 cup cream. Spoon over frozen semifreddo. Garnish with chopped torrone or almonds, and serve immediately.

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4 ounces (about 1/2 cup) peppermint candy, plus more for serving
1 1/2 cups heavy cream
3 large eggs, separated
9 tablespoons sugar
6 tablespoons peppermint liqueur
Chocolate Sauce

Using a rolling pin, finely crush 5 tablespoons candy between the two sheets of parchment paper. Place cream in a medium bowl; whisk in crushed candy, and whip until stiff peaks form. Chill until ready to use. Roughly crush remaining 3 tablespoons candy; set aside.

Prepare an ice bath. In a large metal bowl set over a pan of simmering water, whisk egg yolks and 3 tablespoons sugar until pale. Add liqueur; whisk vigorously until mixture is thick, 3 to 4 minutes. Transfer to ice bath; whisk until cool.

In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk egg whites and remaining 6 tablespoons sugar until sugar dissolves and mixture is warm to the touch, about 2 minutes. Attach bowl to mixer, and beat until stiff and glossy peaks form.

Fold the egg-white mixture into the egg-yolk mixture one-third at a time. Fold in the whipped-cream mixture. Spoon mixture into six serving dishes, layering it with reserved crushed candy. Freeze until firm, at least 1 1/2 hours.

Serve with chocolate sauce and peppermint candy on the side

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Nonstick cooking spray
1 cup sugar
6 large egg yolks
1 tablespoon instant espresso powder
2 1/2 cups heavy cream
1/2 ounce semisweet chocolate, shaved with a vegetable peeler
1/4 cup chocolate-covered espresso beans

On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.

In a large heatproof bowl set over (not in) a saucepan of simmering water, combine 3/4 cup sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.

In a large bowl, using an electric mixer, beat cream with remaining 1/4 cup sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.

Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

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1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.

In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.

In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

To Freeze:
Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months.

To Bake From Frozen:
Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.

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Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

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2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

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1/2 cup whole wheat flour
1 tablespoon Essence of Emeril seasoning
4 small boneless skinless chicken breast halves
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (assorted: cremini, oyster, shiitake, etc)
1 cup Marsala wine
1 cup low-sodium chicken broth
salt and pepper to taste

In a shallow bowl or plate, combine flour and seasoning. Dredge the chicken in the seasoned flour mixture, shake to remove any excess flour, and place on a rack to dry.

Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add 1 tablespoon of the buter and cook the chicken breasts just until browned (about 3 minutes each side). Transfer to a plate and set aside.

Add 1 tablespoon of the butter and the mushrooms to the pan. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping the pan to loosen the browned bits.

When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan. Continue to cook until the chicken is cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter. Add salt and pepper to taste.

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