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Celebrating the joy of cooking

Over the years, they’ve brought us the heavy duty duo, “Two Fat Ladies,” the bam!-bastic “Emeril Live,” and the cult hit “Iron Chef.” To help celebrate the Food Network’s 10th anniversary, chefs Rachael Ray, host of “30 minute meals” and Mario Batali, host of “Ciao America,” share recipes that are sure to get anyone into a festive mood. Check them out below.SAGE VEAL CHOPS
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Over the years, they’ve brought us the heavy duty duo, “Two Fat Ladies,” the bam!-bastic “Emeril Live,” and the cult hit “Iron Chef.” To help celebrate the Food Network’s 10th anniversary, chefs Rachael Ray, host of “30 minute meals” and Mario Batali, host of “Ciao America,” share recipes that are sure to get anyone into a festive mood. Check them out below.

SAGE VEAL CHOPS Rachael Ray and Mario Batali

4 servings

Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

91236306048154554veal chops44 (1-inch thick) veal chopsSalt and pepperSalt and freshly ground black pepper sage6sprig6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoonsextra-virgin olive oil, 1 turn of the pan1tablespoon1 tablespoon extra-virgin olive oil, 1 turn of the panbutter2tablespoon2 tablespoons butterdry white wine0.5cup1/2 cup dry white wine, eyeball itWILD MUSHROOM FRICASSEE OVER POLENTA Rachael Ray and Mario Batali

4 servings

Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.

Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.

Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

912363082746chicken stock3cup3 cups chicken stockpolenta1cup1 cup quick cook polenta, found in Italian foods or specialty foods aislesbutter2tablespoon2 tablespoons butter romano or parmigiano4cup1 /4 cup grated Romano or ParmigianoSalt and pepperSalt and freshly ground black pepperextra-virgin olive oil2tablespoon2 tablespoons extra-virgin olive oil, 2 turns of the panbutter1tablespoon1 tablespoon buttermushroom caps44 portobello mushroom caps, halved then thinly slicedshiitake mushrooms1616 fresh shiitake mushrooms, coarsely choppedCoarse salt and pepperCoarse salt and black pepperbalsamic vinegar2tablespoon2 tablespoons balsamic vinegarbeef stock0.5cup1/2 cup beef stock or brothscallions22 scallions, thinly sliced on an angleARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE Rachael Ray and Mario Batali

4 servings

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

91236306048460492 arugula2bunch2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)bibb lettuce1head1 head bibb lettuce, tornpear11 ripe pear, thinly slicedlemon0.51/2 lemon, juicedmaytag 8ounce8 ounces Maytag or other blue cheese, crumbledwhite wine vinegar2tablespoon2 tablespoons white wine vinegarapricot 0.25cup1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)extra-virgin olive oil, eyeball the amount0.3333333333333333cup1/3 cup extra-virgin olive oil, eyeball the amountSalt and pepperSalt and freshly ground black pepperMARINATED BUTTERNUT SQUASH: SCAPECE DI ZUCCA Rachael Ray and Mario Batali

8 servings

Preheat oven to 450 degrees F. Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets. Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

91236306057560492butternut squash22 medium butternut squash, seeded and cut into 1-inch slicesSalt and pepperSalt and pepperextra-virgin olive oil4tablespoon4 tablespoons plus 4 tablespoons extra-virgin olive oilred wine vinegar0.25cup1/4 cup red wine vinegarred onion0.51/2 medium red onion, sliced paper thinred chile flakes0.5teaspoon1/2 teaspoon red chile flakesdried oregano1tablespoon1 tablespoon dried oreganogarlic1clove1 clove garlic, sliced paper-thin mint leaves0.25cup1/4 cup fresh mint leavesSTUFFED ONIONS: CIPOLLE RIPIENE Rachael Ray and Mario Batali

8 servings

Preheat oven to 425 degrees F. Carefully cut the onions exactly in half across the equator, remove the peel, and slice the smallest amount from the point end so that the halves will stand upright on the point end. Place the halves upright on a cookie sheet, season with salt and pepper, and drizzle with 4 tablespoons oil. Bake until just softened, about 15 minutes. Remove and dig out the center of each half with a spoon to leave the last 1/4-inch around the perimeter and base. Chop them and set the removed onion bits aside for later.

In a 12 to 14-inch saute pan, heat the remaining 4 tablespoons oil over medium heat until smoking. Add the ground chuck and cook until fat has rendered and meat has started to brown, about 20 to 25 minutes.

Drain the fat, add the removed pieces of onions, and continue cooking until the onions are very soft, 10 to 12 minutes.

emove the meat mixture from the heat and place in a bowl. Add the caciocavallo, marjoram, red wine, and 3/4 cup of the bread crumbs, stir to mix well and season with salt and pepper. Stuff each of the onion halves carefully just over the edge of each and sprinkle with remaining bread crumbs. Place onions in a well-oiled glass baking pan, drizzle with extra virgin olive oil and place in the oven. Cook until dark golden brown on top, about 20 to 25 minutes and serve.

91236306057554554red onions88 large red onionsSalt and pepperSalt and pepperextra-virgin olive oil, plus 4 tablespoons4tablespoon4 tablespoons extra-virgin olive oil, plus 4 tablespoons beef chuck0.75pound3/4 pounds ground beef chuck caciocavallo0.5cup1/2 cup freshly grated caciocavallo marjoram leaves4tablespoon4 tablespoons fresh marjoram leavesdry red wine0.5cup1/2 cup dry red winebread crumbs0.75cup3/4 cup plus 1/2 cup fresh bread crumbsSWISS CHARD TART: PASTICCIO DI BIETOLE AL FORNO Rachael Ray and Mario Batali

4 servings

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 tablespoons salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12 inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the reconstituted mushrooms, the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season to taste with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

9123630604893813360492swiss chard2pound2 pounds Swiss chard, washed and spun dryextra-virgin olive oil4tablespoon4 tablespoons extra-virgin olive oilSpanish onion11 Spanish onion, thinly slicedgarlic 2clove2 garlic cloves, thinly sliced porcini mushrooms1.5ounce1 1/2 ounces dried porcini mushrooms, reconstituted in hot water and drained parsley0.25bunch1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cupeggs33 large eggsSalt and pepperSalt and freshly ground black pepper parmigiano-reggiano1cup1 cup freshly grated Parmigiano-Reggianobread crumbs1cup1 cup bread crumbsBESCIAMELLA: BECHAMEL SAUCE Rachael Ray and Mario Batali

3 cups

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

912363060699butter5tablespoon5 tablespoons butterflour4tablespoon4 tablespoons flourmilk3cup3 cups milksalt2teaspoon2 teaspoons saltnutmeg0.5teaspoon1/2 teaspoon freshly grated nutmeg