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Cioppino (Seafood Stew)

Prep time: 30 minutes

Cook time: 40 minutes

Servings: 6

Ingredients:

• 1/4 cup olive oil
• 2 cups fennel bulb, white part only, diced into 1/2-inch pieces
• 1 large yellow onion, diced into 1/2-inch pieces
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon basil
• 1 28-ounce can crushed tomatoes
• 4 cups seafood stock
• 1 1/2 cups dry white wine, such as Pinot Grigio
• Kosher salt and freshly ground black pepper
• 1 pound cod fillets or haddock (skinned), cut into 2-inch pieces
• 1 pound large shrimp, peeled and deveined
• 1 pound sea scallops, halved crosswise
• 1 dozen mussels, scrubbed
• 1 dozen littleneck clams
• 1 tablespoon anise flavored liqueur, such as Pernod or Pastis
• 3 tablespoons parsley, minced

Instructions:

• Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
• Stir in the garlic, red pepper flakes, and basil and cook for 2 minutes, until fragrant.
• Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
• Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the clams and mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Toss any clams or mussels that don’t open.)
• Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
• Ladle into large, shallow bowls, sprinkle with parsley and serve with toasted slices of ciabatta or sourdough bread.

Gingerbread Cookies

Yield: approximately 2 1/2-3 1/2 dozen, depending on cutter size

Ingredients:

• 2 sticks of softened butter (1/2 pound or 8 ounces)
• 2/3 cup firmly packed dark brown sugar
• 2 large eggs
• 2/3 cup dark molasses

Mix together the following dry ingredients to add to make the dough:

• 5 cups all-purpose flour
• 4 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon grated nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon iodized salt
• 1/2 teaspoon baking soda

Directions

• In a large bowl or stand mixer with a paddle attachment, cream butter and brown sugar together on medium speed until well mixed. (about 1 minute)
• Beat in the eggs one at a time, mixing each time until incorporated.
• Scrape down the bowl and the beater.
• Start adding about half of your dry ingredients, a cup at a time and on low speed if using a mixer.
• In between the mixing the first and second halves of dry ingredients, add the molasses. 
• Mix well and scrape down the bowl and mixer with each step. 
• Once all dry ingredients are added and you have a cohesive dough, turn the dough over onto a piece of parchment, wax paper or plastic wrap, and divide into at least two equal pieces.
• Press the dough into thick disks and wrap well. Chill in the refrigerator for at least 2 hours before rolling out.
• Roll out on a dry board or surface to approximately 1/4-inch thick. 
• Cut and bake in a 350-degree oven for 11-13 minutes.

Royal Icing

Yield: approximately 1 pint

• 3 egg whites
• 1 pound powdered sugar
• 1/2 teaspoon lemon juice or white vinegar

Directions:

In a mixer with a paddle attachment, mix the sugar and egg whites together until all the sugar is absorbed and you have a cohesive paste. Add the lemon juice and mix vigorously on medium-high heat until the mix becomes shiny and fluffy-looking. 

Footnotes

• You can re roll the scraps to get the most cookies as possible. This dough is moist and forgiving. It is not too sticky, so you do not need to use a lot of flour when rolling out.
• The baking length varies depending on how thick you roll out your dough, the size of your cookies, and of course, your oven. You want to pull the cookies when they become dull and dry-looking and feel slightly firm. You do not need to see any browning to the bottom for them to be done.

Caramelized Onion & Gruyere Mashed Potatoes

Prep: 20 minutes; Cook: 30 minutes; Serves: 8

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into large chunks (about 5 medium)
• 1 large yellow onion, chopped
• 1 tablespoon olive oil
• 1 cup grated Gruyere cheese
• 4 tablespoon unsalted butter, cut into pieces
• 2 tsp salt
• 1/4 tsp. white pepper
• 1 pinch nutmeg

Directions

• In a large, covered saucepot, heat potatoes and enough salted water to cover by 1 inch to a boil over high heat. Reduce heat to low simmer, uncovered, 20 minutes or just until potatoes are fork tender. Drain potatoes, transfer to a large bowl.
• Heat medium saucepot over medium-high heat until hot. Add onion and oil; cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 15 minutes or until onion is browned.
• Add cheese, milk, butter, salt, pepper, and nutmeg to potatoes; with mixer on medium-high speed beat potato mixture 2 minutes or until smooth. Stir in onions. Makes 6 cups.

Festive Purple Slaw

Ingredients for dressing

• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1/4 cup sugar (or granulated sugar substitute)
• 1 teaspoon celery seed

Ingredients for coleslaw

• 1 cup coarsely chopped nuts (walnuts, pecans or hazelnuts work best)
• 1 cup dried cranberries (cherries, raisins or currants)
• 4 cups thinly sliced purple cabbage
• 1/4 cup very thinly slivered red onion

Directions

• Mix the dressing ingredients; then toss with the slaw ingredients. Cover and put in the fridge for a few hours. Taste and add salt, if needed.
• If you have the inclination, toast your nuts for 6-7 minutes at 350 degrees to bring out their fragrance and add them (once cooled) to your slaw just before serving. This will give the slaw added crunch.

DoD Cyber Scholarship Program

Students interested in the DoD's Cyber Scholarship Program should go to www.gillibrand.senate.gov/cyberacademy and click on the DoD Cyber Scholarship Program link to apply. This page will continue to be updated as the DoD refines its application process. The application for the 2025-26 academic year is open through Feb. 1, 2025.

Cinnamon Sugar Apple Caramel Hand Pies

Chef Michelle Thiebeault shared this simple and delicious recipe. It's perfect for apple-picking season! 

Yield: 8

Ingredients

4 Granny Smith apples

2 tbsp maple syrup

1 cup brown sugar

¾ water

1 tsp vanilla

1 tsp cinnamon

½ tsp ginger

Pinch of nutmeg

Pinch of salt

Dough

2 ½ cups all-purpose flour

1 tsp salt

1 tbsp sugar

1 c. cold unsalted better

¼ to ½ cup of water

Salted Caramel

Cinnamon and sugar

Egg wash

Peel and dice apples

Combine all ingredients in a sauce pan, cover and simmer for 8-10 minutes

Cool completely

Dough

Combine dry ingredients and cubed butter in a food processor

Pulse until it feels like wet sand

Gradually add water until dough comes together; remove and form into discs; wrap and chill for one hour

Make the hand pies:

Roll dough out and cut into desired shape; brush the bottom piece with egg wash; add compote and caramel

Cover with top layer and press edges to seal; if not using a hand pie form, use a fork to seal

Brush with egg wash and make a small steam hole

Sprinkle with cinnamon sugar

Bake at 350 degrees for about 12-15 minutes until golden brown

Let cool at least five minutes before enjoying