Homemade Chicken Stock

3 (5-pound) chickens

3 large onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled and cut in 1/2, optional

20 sprigs fresh flat-leaf parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in 1/2 crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

12/2008 - Ina Garten

Lentil Sausage Soup

1 pound French green lentils (recommended: du Puy)

1/4 cup olive oil, plus extra for serving

4 cups diced yellow onions (3 large)

4 cups chopped leeks, white and light green parts only (2 leeks)

1 tablespoon minced garlic (2 large cloves)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

3 quarts Homemade Chicken Stock, see recipe here, or canned broth

1/4 cup tomato paste

1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick

2 tablespoons dry red wine or red wine vinegar

Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

12/2008 - Ina Garten

Grown Up Mac and Cheese

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Roquefort, crumbled **

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

** The blue cheese can be rather strong for some palates and can be omitted from the recipe depending on the audience. Alternatively, you can substitute fontina cheese, which is a mild cow's milk Italian cheese.

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

12/2008 - Ina Garten