Chicken saltimbocca with asparagus

Asparagus, thick	1 pound
Chicken cutlets, pounded 1/8-inch thick	8
Salt
Pepper, freshly ground
Sage	16 leaves
Pancetta	8 slices
Flour, all purpose	Dusting
Olive oil, extra virgin	¼ cup
Vin santo (dessert wine)	1 cup
Stock, chicken	½ cup
Butter, unsalted	4 tablespoons
Parsley, chopped	2 tablespoons

1. In a large saucepan of salted boiling water, cook the asparagus until tender-crisp, about 3 minutes.
2. Drain and cool under running water; drain and pat dry.
3. Season with salt and pepper, and place two sage leaves on each cutlet.
4. Wrap each cutlet in a slice of pancetta, pressing to adhere.
5. Spread the flour in a shallow dish.
6. Dredge the chicken in the flour, dusting off any excess; transfer to a baking sheet.
7. Set a rack over another baking sheet.
8. In a large skillet, heat 2 tablespoons oil.
9. Add half of the chicken, and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
10. Transfer the chicken to the rack, and repeat with the remaining oil and chicken.
11. Add the vin santo and stock to the skillet, and boil until reduced by half, about 4 minutes.
12. Whisk in the butter.
13. Pour half the sauce into a bowl.
14. Add half the chicken and asparagus to the skillet, and cook over moderate heat until hot, about 2 minutes.
15. Season with salt; stir in half of the parsley.
16. Transfer the chicken and asparagus to plates, and pour the sauce on top.
17. Repeat with the remaining sauce, chicken, asparagus, and parsley.

Recipe from Food&Wine Magazine, April 2014.

White chocolate chip macadamia cookies with dried cherries

Flour, all purpose	1 ½ cups
Baking soda	½ teaspoon
Salt, kosher	½ teaspoon
Butter, unsalted, softened	½ cup
Sugar, granulated	½ cup
Sugar, dark brown	½ cup packed
Egg	1 large
Vanilla extract	1 teaspoon
Chocolate, white chips	1 cup
Cherries, dried, chopped	¾ cup
Nuts, macadamia, chopped	½ cup

1. Preheat to 350°F; position racks in the upper and lower thirds. 
2. In a medium bowl, whisk the flour, baking soda, and salt. 
3. In a large bowl, using an electric mixer, beat the butter with both sugars until pale and fluffy, about 2 minutes. 
4. Beat in the egg and vanilla. 
5. Reduce speed to low, beat in dry ingredients until just incorporated, then beat in the chocolate, cherries, and nuts. 
6. Form the dough into 1 ½-inch balls, and arrange 2 inches apart on two baking sheets. 
7. Bake 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and back to front halfway through baking. 
8. Let the cookies rest on the baking sheets for 2 minutes before transferring them to a rack to cool completely. 

Recipe from Food&Wine Magazine, April 2014.

Soba noodles with miso-roasted tomatoes

Canola	1/3 cup
Vinegar, unseasoned rice	3 tablespoons
Miso, light yellow	2 tablespoons
Ginger, peeled, minced	1 tablespoon
Oil, toasted sesame	1 tablespoon
Honey	1 tablespoon
Lime zest, finely grated	2 teaspoons
Lime juice	2 tablespoons
Salt, kosher
Tomatoes, cherry	2 pints
Soba noodles	8 ounces
Green onions, thinly sliced	4
Sesame seeds, toasted	1 tablespoon

1. Preheat to 425F.
2. In a bowl, whisk the canola, vinegar, miso, ginger, sesame oil, honey, lime zest and juice until smooth; season with salt.
3. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing; season with salt.
4. Roast for 20 minutes, stirring, until the tomatoes are charred in spots.
5. Scrape into a large bowl.
6. Cook the soba in boiling water until al dente, about 4 minutes.
7. Drain and cool under running water.
8. Add the soba, green onions, and half of the remaining miso dressing to the tomatoes, and toss well.
9. Season with salt, transfer to a platter, and garnish with sesame seeds.
10. Serve with remaining dressing.

Recipe from Food&Wine Magazine, April 2014.