Cherry Chile French Bread

3 1/2 cups bread flour, plus more if needed
2 teaspoons salt
1 1/2 teaspoons instant yeast
1/2 cups dried cherries
2 fresno chiles, chopped

Put the flour in a food processor.  Add the salt and yeast and turn the machine one; with the machine running, pour about a cup through the feed tube.  Process until the dough forms a ball, adding a tablespoon more water at a time until it becomes smooth; if the dough begins sticking to the side of the bowl, you've added too much water, add 1/4 cup or so of flour and keep going.  You are looking for moist, slightly shaggy but well defined ball.  It should take about 30 seconds.   

Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there.  Either way, cover with plastic wrap and let sit for at least an hour at room temperature for two hours.

Dust a little flour onto a counter or tabletop. Knead the cherries and chiles into the dough.  Shape the dough into a boule (round loaf). Let the bread rise again for 2 hours covered with a towel 

Heat the oven (with a pizza stone) to 400 F while you let the dough rise. When you are ready to bake, slash the top of the loaf with a sharp knife.  Slide it onto the pizza stone.  Turn the heat down to 375 F.

Bake until the crust is golden brown and the internal temperature of the bread is at least 210 F or the loaves sound hollow when tapped.

Ricotta and Herb Raviolli and Shrimp with a Sun-dried tomato cream sauce

Herb Pasta
1/4 cup fresh basil, minced
2 tbsp fresh rosemary, minced 
2 tbsp fresh oregano, minced 
1 3/4 cups all-purpose flour, plus more as needed 
1 tsp salt 
3 eggs 


Combine 1 3/4 cups of the flour, the herbs and the salt on the counter.  Make a well in the middle.  Put the eggs into this well.  Beat the eggs with a fork, slowly and gradually incorporating a little of the flour at a time.  When it becomes difficult to stir with the fork, use your hands.  When all the flour has been mixed in, knead the dough, pushing it against the board and folding repeatedly until it is not at all sticky and is quite stiff.  


Sprinkle the dough with a little of the reserved flour and cover with plastic or a cloth; let it rest for about 30 minutes. 


Separate dough into three equal parts.  Taking one section at a time, roll the dough until out until it is approximately 4 inches wide and 12 inches long.  Wrap with plastic.  Repeat with other two dough sections.  

Ricotta Herb Filling 
1 egg 
1/2 cup basil, chopped
1/4 cup rosemary, chopped 
1/4 cup oregano, chopped 
1 1/2 cups ricotta cheese
2 tsps. minced garlic
1 cup Parmesan cheese, freshly grated


Combine the egg, herbs, ricotta, garlic and Parmesan in a bowl and mix well.  


Bring a large pot of water to a boil and salt it.  Put a little water in small bowl and lightly dust counter top with flour.  Starting with one of the pasta sheets, drop heaping teaspoons of the stuffing at about 1 1/2 inch intervals about 1 inch from the only edge of the strip.  Dampen the edges with a little water then fold the dough over onto itself, pressing with your fingers to seal.  Trim the dough and cut into individual ravioli.  


Cook the ravioli for just a few minutes, until they rise to the surface.  Drain. 


Sun-dried tomato cream sauce 
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
1/2 pound shrimp, detailed and deveined

Heat olive oil in skillet.  Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered. 

Add shrimp to skillet, covered, until just cooked through, about 2 minutes. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.

Add cooked raviolis to sauce and serve.

Raspberry Peach Frozen Cake

Nonstick vegetable oil spray
1 13-ounce package almond shortbread cookies
1/2 cup sliced almonds, toasted
1 1/2 teaspoons grated lemon peel
3 large peaches (about 20 ounces), peeled, pitted, diced

2 tablespoons peach preserves
3 1/2-pint containers raspberries

2 tablespoons raspberry preserves
2 1/2 cups chilled heavy whipping cream
9 large egg yolks
3/4 cup sugar
1/3 cup light corn syrup
2 tablespoons (1/4 stick) unsalted butter, room temperature
2 tablespoons peach schnapps

Spray 9-inch springform pan with 3-inch-high sides with nonstick spray. Finely grind shortbread cookies, almonds, and lemon peel in processor. Press half of mixture over bottom of prepared pan. 

Puree peaches in processor. Transfer puree and peach preserves to heavy deep-sided saucepan and bring to simmer over medium heat. Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly). Transfer to bowl and chill in freezer until cool, about 15 minutes. 

Puree raspberries in processor. Strain through sieve set over medium bowl, pressing to extract as much fruit as possible. Heat raspberry preserves and add to puree. Chill. 

Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until parfait base thickens and thermometer inserted into base registers 160°F, about 8 minutes.

Remove bowl from over water. Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes. Divide between 2 medium bowls (about 1 cup parfait base in each bowl). Beat remaining 2 1/4 cups cream in large bowl until medium peaks form. Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream. Spread peach parfait in prepared pan. Sprinkle remaining macaroon mixture over. Place in freezer. 

Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl. Fold in remaining whipped cream. Spread parfait over macaroon mixture in pan. Cover; freeze at least 8 hours and up to 2 days. 

To serve: use  heated knife, cut around parfait cake to loosen; remove pan sides and slice.

Grilled Chicken and Ratatouille

1 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips

1 medium tomatoes, halved crosswise 
1 tablespoons olive oil
2 tablespoons Italian dressing  
Salt and pepper
 3 skinless boneless chicken thighs
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Preheat grill to medium high heat. Lay coals evenly across grill.  


Pat dry chicken thighs.  Sprinkle with salt and pepper and cover with 1 tbsp Italian dressing.


Drizzle zucchini, eggplant, tomato and bell pepper with olive oil and 1 tbsp of Italian dressing.  Sprinkle with salt and pepper. 


Grill chicken until cooked through (about 5 minutes per side).  Let stand 5 minutes

Meanwhile, grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board.  

Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille and crusty bread.