chelsea'srecipes

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALADDaryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break."
Daryl likes to use top-notch applewood-smoked bacon for this salad.
6 bacon slices, chopped1 large red bell pepper, cut lengthwise into thin strips12 ounces crimini (baby bella) mushrooms, coarsely chopped1 10-ounce bag spinach leaves1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil1/3 cup white wine vinegar2 tablespoons sugar4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)
Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.Makes 4 servings.
Bon Appétit

2 1/2 to 3 pounds chicken
28 oz. canned tomatoes
2 T quick cooking tapioca
1 T grated fresh ginger
1 T snipped fresh cilantro or parsley
4 cloves minced garlic
2 t brown sugar
1/2 t crushed red pepper
1/2 t salt
hot cooked brown rice (optional)

place chicken in slow cooker. drain 1 can of tomatoes; chop both cans of tomatoes. combine tomatoes and juice from one can with tapioca, ginger, cilantro, garlic, brown sugar, red pepper and salt. pour over chicken.

cover and cook on low heat setting 6-7 hours, or high heat setting 3-3 1/2 hours. skim fat from sauce, serve chicken with sauce in shallow bowls with rice.

makes 6 servings

RIGATONI WITH MUSHROOM RAGUWe used a food mill to coarsely purée the tomatoes, but you could use a blender.
2 garlic cloves, minced1/4 cup plus 1 tablespoon extra-virgin olive oil1 lb sliced white mushrooms (8 cups)2 (1-inch-long) fresh rosemary sprigs1 teaspoon sugar3/4 teaspoon salt1/4 teaspoon black pepper1 (28-oz) can whole plum tomatoes in juice1 lb rigatoni or other short pasta1/2 oz Parmigiano-Reggiano, finely grated with a rasp (1/2 cup), plus additional for serving
Special equipment: a food mill fitted with coarse disk (optional)
Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.Makes 4 main-course servings.