Can I Get the Recipe? Week 7, Vol I - August 14, 2009 Recipe

Ingredients

• 2 cups Garofalo (or penne, spiral or small shaped pasta)
• 1 cup reserves starch water from cooking pasta
• 2 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 ¼ pounds (600 grams or 22 ounces) Pollock or Cod fillets, cut into thick strips about 3 cm each
• 5 tablespoons flour
• 3 garlic cloves, finely chopped
• 2 -3 tablespoons olive oil
• 8 chicken thighs, with skin and bones
• salt and pepper
• olive oil for the Dutch oven
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 slices of smoked ham (or bacon) chopped
• 1 teaspoon cumin
• 1 pinch (about 20 threads) of crumbled saffron threads
• 1 teaspoon of sweet paprika
• 1 red or green pepper, chopped
• 2 cups of chicken stock
• 1 1/2 cups of chopped canned tomatoes
• 1 cup of long grain rice
• Garnish with:
• handful chopped fresh parsley
• ½ cup defrosted frozen peas
• ¼ cup roasted red pepper strips
• 3 tablespoons olive oil, divided
• 8 ounces (1 cup) bowtie pasta
• 3 tablespoons butter, divided
• 1 garlic clove, minced
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup apple cider
• 1/2 cup real maple syrup
• 2 cloves garlic, minced
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh sage, finely chopped
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