recipes-from-mom.md

Abbie's Cauliflower

INGREDIENTS:

• 2 cloves garlic
• 1/2 medium shallot
• tablespoon Tablespoon fresh ginger
• 1/4 teaspoon dry mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/6 cup white balsamic
• 1/8 cup scallions
• 5/8 cup olive oil
• pinch saffron threads, soaked in 1 1/2 T orange juice
• cauliflower, chopped
• turmeric

METHOD:

1. In Processor Put garlic, shallot, ginger, dry mustard, sugar, salt, balsamic, scallions and olive oil together and puree.

2. cauliflower Chop cauliflower and toss with turmeric and olive oil

3. roast Roast in 450 degree oven on sheet for 8-12 mins. SERVINGS: 4

Acquacotta Soup

INGREDIENTS:

• 1 lb. Swiss chard
• 4 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped fine
• 2 carrots, peeled and chopped
• 2 celery stalk, chopped fine
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 cup tomato puree
• 2 inch Parmesian rind
• 6 1" thick slices Italian bread
• Parmesian, grated

METHOD:

1. Rinse chard in several changes of water. Drain, stack and chop fine.

2. Heat oil in large pot over medium heat. Sautee onion, carrots and celery about 10 mins. until soft. Stir in salt and red pepper and tomato paste. cook 2 minutes.

3. Reduce heat to medium low, add 8 cups water or broth, tomato puree, parmesian rind, and chopped greens. Cook, partially covered 45 minutes, or until thick, stirring occasionally. Add water if needed.

4. Season to taste. and remove rind.

5. To serve, place slice of bread in bottom of each bowl. Fill with soup, sprinkle with cheese and drizzle with oil.

6. Description: "cooked water"

Adam's Corn Dog Recipe

INGREDIENTS:

• 1/2 cup yellow corn meal
• 6 frankfurters
• 1/2 cup flour
• 1 Tablespoon sugar
• 1 teaspoon dry mustard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 whole egg, lightly beaten
• 1 tablespoon shortening, melted
• 6 wooden skewers

METHOD:

1. Combine the cornmeal, flour, sugar, mustard, baking powder and salt-mixing well.

2. Add the milk, egg and shortening. Mix until very smooth.

3. Pour the mixture into a tall glass.

4. Put the hotdogs on the sticks.

5. Dip them into the cornmeal batter to coat them evenly.

6. Deep fry in oil heated to 375 degrees until golden brown. (about two minutes)

7. Drain on paper towels.

8. Description: "Fresh!" SERVINGS: 3

Adeo's Turkey Stuffing

INGREDIENTS:

• 4 loaves bread (Egg, French, any good bread), dried out
• 5 onions, chopped
• 1 stick butter
• paprika
• salt & pepper (not too much)
• 4 eggs

METHOD:

1. Soak chinks of bread in a big bowl of water.

2. Sautee onions in butter. When onions are soft add paprika, salt, pepper and bread, after squeezing out all of the water. Brown.

3. Can be stored till next day. When ready to stuff bird, add the eggs.

4. Description: "tastey"

Adrian's Lamb Marinade

INGREDIENTS:

• 2 tablespoons mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 4 cloves garlic, crushed
• 1/3 cup lemon juice

METHOD:

1. Blend & marinate preferably overnight.

2. Description: "tasty"

Almond Lemon Cake

INGREDIENTS:

• 1/2 cup unsalted butter, room temp
• 3/4 cup light brown sugar, packed
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 egg yolk
• 4 egg whites
• 1 1/4 cups ground almonds
• 1/2 cup all purpose flour
• 1/4 cup lemon juice
• 1/4 teaspoon tartar
• confectioner's sugar

METHOD:

1. Preheat oven 350 degrees. Butter 8" round cake pan, line bottom with wax paper, and butter paper. Lightly flour pan, and tap out excess.

2. Beat butter with brown sugar, zest, vanilla, baking powder, salt until light and fluffy. Add egg yolks one at a time, beating well each time.

3. Combine ground almonds and flour; stir into egg mixture. Stir in lemon juice. Whip egg whites with cream of tartar to soft peaks in clean bowl. Fold egg whites into batter in 3 additions.

4. Spoon abtter into prepared pan, and bake 35 to 40 minutes or until pale gold and a toothpick inserted into center comes clean. Let ake cool on rack 15 minutes. Run sharp knife around edge of cake. Holding plate securely on top of cake, turn upside down. Remove cake pan and peel off paper. Invert cake onto wire rack, and cool completely. Transfer to platter and dust with sugar.

5. Description: "simple light" SERVINGS: 8

Almond Nut Crust

SUMMARY:

Try with other nuts and flavors!

INGREDIENTS:

• 6 tablespoons butter, softened
• 1 cup sugar
• 1 egg yolk
• 1/2 teaspoon almond extract
• 2/3 cup unbleached all purpose flour
• 2/3 cup ground almonds

METHOD:

1. Lightly butter a tart pan and set aside. In a large bowl cream butter and sugar with an electric beater until well blended. Add the egg yolk and almond extract and blend.

2. Add flour and almonds and beat until just blended; don't overwork the dough.

3. Spoon the crumbled dough into the tart pan. Dust your fingers lightly with flour and press the dough firmly in the pan. Be sure to press it evenly into the sides. Chill 1/2 hour. Proceed with your recipe.

4. Orange Almond Crust: Substitute the grated rind of 1 orange for the almond extract SOURCE: Vegetarian Pleasures

Almond Torte

INGREDIENTS:

• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 egg
• 1 1/2 cups flour
• 2 teaspoons almond extract
• pinch salt
• 1/2 cup sliced almonds

METHOD:

Beat butter with eggs & sugar til fluffy. Add extract, flour & salt. Mix til smooth. Grease spring form pan. Spread batter and smooth on top. sprinkle almonds and slightly press into batter. Bake 350 degrees/30 mins. Edges brown and soft in center. SOURCE: Tina Stenhuis thru Carol J.

Almond Vinaigrette

INGREDIENTS:

• 1/3 cup almonds, toasted & ground or chopped to no bigger than 1/2"
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 4 teaspoons white wine vinegar
• 1 medium shallot, minced (about 2 T)
• 1/3 cup extra virgin olive oil
• 1 tablespoon cold water
• 1 tablespoon fresh tarragon, chopped
• salt & fresh ground pepper

METHOD:

Combine pounded almonds, honey, mustard, vinegar and shsllot in med. bowl. Whisking constantly, drizzle in oil until emulsion forms. Add water & tarragon and whisk to combine. Season S & P. Serve. SOURCE: Cook's

Amazing Overnight Waffles "Mollie Katzen's Sunlight Cafe"

INGREDIENTS:

• 2 cups all purpose flour
• 1 teaspoon yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 cups milk
• 1 large egg, lightly beaten
• 6 tablespoons unsalted butter, melted
• nonstick spray or butter for iron

METHOD:

1. Combine flour, yeast, sugar and salt. Whisk in milk. Cover bowl tightly with plastic wrap and let stand overnight at room temperature. (If warmer that 70 degrees, refridgerate.)

2. In morning, heat waffle iron. Beat egg and melted butter into bowl of batter. batter will be quite thin.

3. Spray iron with nonstick spray and rub with a little butter with papertowel or bread. If a nonstick iron-not necessary.

4. Pour on about 2/3 cup batter onto iron-or 1 1/3 cup for Belgian- Cook waffles until crisp and brown but not too dark, 2-3 minutes each. Serve hot with toppings.

5. Description: "yeasty tasting, light and crisp" Yield: "8 waffles" SERVINGS: 4

Amy's Blueberry Muffins

SUMMARY:

Can use cranberries, too. If using frozen fruit, keep frozen.

INGREDIENTS:

• 2 plus 1 T cups flour
• 1 teaspoon baking powder
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup unsalted butter, room temp
• 1 cup sugar
• 1 teaspoon coarse salt
• 2 large egg, room temp
• 1 1/2 teaspoons vanilla
• lemon zest, from one lemon
• 1/2 cup sour cream
• coarse sanding sugar, for finishing

METHOD:

1. 1- Set oven to middle rack, 375 degrees. Spray 12 cup muffin pan or generously butter, set aside.

2. 2- In med. bowl, whisk together flour, baking powder, and baking soda; set aside. Toss blueberries in a sieve with the remaining 1 T flour; set aside

3. 3- In the bowl of mixer fitted with paddle, beat butter, sugar and salt on med. high til light and fluffy- 3-4 mins, scraping down sides halfway through. Add eggs one at a time, beating after each. Beat in vanilla and lemon zest.

4. 4- With mixer on low, add the dry ingredients, beating just til flour is absorbed. Add the sour cream, beating til combined. Gently fold in berries with rubber spatula.

5. 5- Use a 2 inch ice cream scoop (1/4 cup), and divide batter evenly into muffin cups. Sprinkle with sanding sugar.

6. 6- Bake rotating pan about 2/3 through baking time, til tops of muffins spring back when touched, and cake tester comes out clean-20-25 mins.

7. 7- Transfer the pan to rack to cool 10 mins. Use knife to gently lift and trun muffins on their sides in muffin cups. Let cool completely in pan. SOURCE: SONO Baking Co.

Anchor Bar Maytag Blue Cheese Dip

INGREDIENTS:

• 1 cup sour cream
• 1 cup Mayonnaise
• 3/4 cup Maytag Blue cheese, crumbled
• 1 tablespoon cider vinegar
• 1 tablespoon lemon juice
• 2 dash Tabasco
• 1 tablespoon onion, grated rind and juice
• 1/2 teaspoon garlic, finely minced
• 2 tablespoons flat leaf parsley, chopped
• salt & fresh ground pepper

METHOD:

Good to do ahead Fold sour cream & mayo together in bowl. Add blue cheese and fold gently. Fold in remaining ingredients, and adjust seasonings to taste. Refrigerate, covered, until ready to use. Sauce will keep about a week.

Applesauce Pumpkin Bread

INGREDIENTS:

• 2/3 cup shortening
• 2 2/3 cups sugar
• 4 eggs
• 1 cup canned apple sauce
• 1 cup pumpkin, mashed
• 3 1/3 cups flour, sifted
• 2 teaspoons soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon mace
• 1/2 teaspoon nutmeg
• 2/3 cup apple juice
• 1 cup walnuts (optional), chopped

METHOD:

1. Cream together shortening and sugar. Add eggs, one at a time, beating after each addition. Stir in applesauce and pumpkin.

2. Sift together flour, soda, baking powder, salt, cinno, mace and nutmeg. Add alternately with apple juice to pumpkin mixture. Stir in nuts.

3. Turn into 2 greased 9 x 5" loaf pans.

4. Bake 350 degrees, 1 hour, or until bread tests done.

5. Description: "moist" Yield: "2 loaves"

Aquavit

INGREDIENTS:

• 1/2 orange
• 1 750 ML bottle premium vodka
• 2 teaspoons fennel seeds
• 3 pieces star anise
• 1 teaspoon caraway seeds
• Orange slices and fennel fronds to
• decorate

METHOD:

1. Remove rind from orange half with a sharp knife, being careful to leave pith. Drop rind into a clean 1 quart bottle. Add spices and fill with vodka. Let stand for 3 days.

2. Strain liquid through a cheesecloth-lined sieve. Discard solids and pour liquid back into bottle. Place in freezer.

3. Rinse a 1/2 gallon cardboard milk carton & open up the top. Place the frozen bottle in the carton. Place a few slices of orange and fennel fronds around the bottle, fill carton halfway with water; freeze. Add more orange slices, refill with water and freeze until solid.

4. When ready to serve, tear off carton.

5. Description: "Swedish" Yield: "1/4 bottle"

Artichoke Crab Dip

INGREDIENTS:

• 1 cup mayonnaise
• 1 cup parmesan cheese, grated
• 1/3 cup green onion, minced
• 1 teaspoon lemon peel, grated
• 1 tablespoon lemon juice
• 1/4 teaspoon coarse ground pepper
• 1 14ounce can artichoke hearts, well drained and chopped
• 1/2 lb. imitation crab, pulled into shreds
• 2 tablespoons roasted red pepper, minced
• 1/4 cup plain dry bread crumbs
• 1/4 cup almonds, finely chopped
• 1 tablespoon butter, melted

METHOD:

1. In medium bowl blend mayo, cheese, onion, lemon peel, lemon juice, and pepper. Stir in artichokes, crab, and red pepper. Spoon into a buttered 1 quart baking dish.

2. Blend bread crumbs, almonds, and butter. Sprinkle enely over crab mixture. Bake at 400 degrees for about 20 minutes until top is golden and mixture is hot.

3. Serve with toasted thinly sliced French bread or crackers.

4. Description: "Madeline's & Adam's" SERVINGS: 6

Asian Noodles with Edamame

INGREDIENTS:

• 1 8.8 ounce pkg. udon noodles, brn rice
• 1 1/2 cups frozen shelled edamame
• 2 cups carrots, grated into sticks
• 1 bunch watercress, coarsley chopped
• 1 bunch scallions, chopped
• 2 tablespoons sesame seeds, toasted
• Dressing
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil

METHOD:

1. Whisk ingredients for dressing and 2 Tablespoons of water. Set aside

2. Cook noodles-Bring large pot of water to boil. Add noodles and cook 5 minutes less than recommended on package. Add edamame and carrots and cook till tender. If noodles cook in 5 minutes, add all ingredients at once. Drain.

3. Return to pot. Stir in watercress, green onions, sesame seeds and dressing. Serve warm or at room temperature.

4. Description: "healthy" SERVINGS: 4

Asparagus Terrine Sformato di Asparagi

INGREDIENTS:

• 2 tablespoons dry bread crumbs
• 1 1/4 lbs. asparagus, trimmed and cut into 1 1/2 inch pieces, Set tips aside
• 3 tablespoons unsalted butter
• 1 tablespoon flour
• 1 cup non fat milk
• 1/3 cup onion, minced fine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• pinch of nutmeg
• 3 large eggs

METHOD:

1. Preheat oven 300 degrees. Coat bottom and sides of 9x5x3 loaf pan with cooking spray; coat with breadcrumbs.

2. Trim aparagus. Save tips.

3. Bring pot of water to a boil. Reduce heat to medium; add asparagus stalks, and cook 3-4 minutes; add tips and cook 3 more minutes til tender. Drain and pat dry.

4. Heat 2 T butter in saucepan over low heat. Add flour, and cook stirring often, 5 minutes. Add milk, and cook stirring often about about 5 minutes, or until smooth and thick. Remove from heat, and let cool to room temp. Stir occasionally.

5. Heat remaining 1 t butter in saucepan over low heat. Add onion, and cook stirring frequently, until softened, about 10 minutes. Scrape into food processor, add asparagus stalks and puree until smooth. transfer to bowl.

6. Stir salt, pepper, and nutmeg into asparagus puree. Beat in eggs, one at a time. Stir in white sauce. Fold in tips, all but 6. scrape into loaf pan, and place pan in roasting pan. Add 2 inches of boiling water to roasting pan.

7. Bake 30 minutes. Increase heat to 350 degrees and bake 30-45 minutes more until center is set. Cool loaf pan on rack 15 minutes. Garnish with asparagus tips. Cut into 1" slices, serve warm or at room temp.

8. Description: "light first course, may refridegerate up to 3 days before serving" SERVINGS: 6

Baba Ganoush

INGREDIENTS:

• 2 medium eggplant, shiny, & fresh cleaned & pierced
• 2 cloves garlic
• 1/2 cup olive oil
• 1 1/2 cups tahini
• 1/4 cup parsley, cleaned -more if desired
• salt and pepper, to taste
• pita bread, split in half

METHOD:

1. Place poked eggplants on a medium grill, whole. Turn about every five minutes until soft and mushy looking.

2. Cut off end where stem was. Squeeze out the soft pulp into a colander to drain. Press down to get as much clear juice out as possible after about 15 minutes.

3. Place all ingredients into food processor, except the parsley. Process until smooth and flufffy.

4. Add parsley and pulse till parsley is chopped into the dip.

5. Toast the pita halves in broiler until lightly browned and crisp. Cut into triangles. Serve.

6. Description: "made on the barbeque" Yield: "2 cups" SERVINGS: 6

Baccala

SUMMARY:

Make Olio Santo ahead-see recipe- Good with Halibut, too!

INGREDIENTS:

• 4 cloves garlic, halved
• 3 cups tomato sauce
• 1 1/4 pounds boneless cod, cut into 20 equal sized pieces
• 4 tablespoons capers, rinsed & drained
• 4 teaspoons olio Santo
• 2 teaspoons oregano, preferably wild
• fine sea salt
• 4 slices baguette, toasted

METHOD:

1. Preheat oven to 450 degrees. Divide garlic and tomato sauce evenly between four small earthenware dishes. Place 5 pieces cod in each dish. Sprinkle 1 T capers, 1 teaspoon olio santo, 1/2 t oregano, and pinch salt over cod in each dish. Bake til cod is cooked through, 15-20 mins. Serve with baguette slices.

2. *see tomato sauce recipe- and Olio Santo SERVINGS: 4 SOURCE: Bellavitae Restaurant, NYC

Bacon Braised Mustard Greens

INGREDIENTS:

• 3 bunches mustard greens (3 3/4 pounds)
• 8 ounces thick sliced slab bacon, diced
• 1 large onion, diced
• 1 teaspoon garlic, chopped
• 1 teaspoon hot red pepper flakes
• 3 tablespoons sugar
• 1/2 cup apple cider vinegar
• 1/2 cup chicken stock
• salt and pepper to taste

METHOD:

1. Rinse greens well. Cut out stems and theick veins; tear leaves into 4-5 inch pieces.

2. Cook bacon in a large saute pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sute until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.

3. Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper. SERVINGS: 4

Baked Oysters with Apples

INGREDIENTS:

• 1/2 large tart apple, peeled & cored-sliced to get 4 1/4" thick, rounds
• 4 large oysters, shucked
• 4 heaping tablespoons creme fraiche, seasoned with lemon juice
• to taste salt and pepper

METHOD:

1. Preheat oven to 425 degrees. Grease ovenproof dish large enough to hold apple slices in single layer. Arrange slices in dish, and cover with foil. Bake 7-10 minutes, till softened but hold shape.

2. Top each apple round with an oyster. Spoon a tablespoon of creme fraiche over each. Season with salt and pepper. Return to oven for 4-5 minutes, until edges begin to bubble.

3. Serve.

4. Description: "NYT Sophie Grigson" SERVINGS: 4

Barbequed Salmon With Preserved Ginger and Cucumbers

INGREDIENTS:

• 1/4 cup fish sauce
• 1 1/2 teaspoons rice wine vinegar
• 3/4 teaspoon sugar
• 1/4 cup ginger, peeled &grated

METHOD:

1. 1/4 cup honey 1/4 cup soy sauce 1 clove garlic -- crushed 1 1/2 tablespoons ketchup 4 6 ounce salmon filets

2. 1 cup rice wine vinegar 1/4 cup sugar 1 tablespoon salt 1/2 teaspoon togarashi or red pepper flakes 1 1/2 teaspoons ginger -- grated 1 English cucumber -- peeled, seeded and sliced thin

3. Make preserved ginger; The day before, whisk together fish sauce, rice vinegar, and sugar, then add ginger. Make sure itis covered with liquid.

4. Combine the honey, soy sauce, garlic ketchup and 1/4 cup water. Marinate salmon for two hours turning after one hour.

5. Meanwhile, prepare cucumber salad; Bring vinegar to a boil. Add sugar, salt, togarashi and ginger. Return to boil, then let cool to room temp. Put the cucmbers in nonreactive container and cover with mixture. Let sit one hour before serving.

6. Prepare grill to low. Arrange salmon on hinged grill basket, then cook, basting occasionally with marinade, over low flame for 5 minutes per side or til just flaky. (or broil skin side down, 6 inches from flame for 4 minutes, baste, turn over and broil for 2 minutes). To serve, use a slotted spoon and place cucumber salad on each of four plates. Lay the salmon next to the salad and serve topped with ginger. SERVINGS: 4

Basil Walnut Cheese Toasts

INGREDIENTS:

• 2 1/2 cups fresh basil
• 1/2 cup walnuts, chopped fine
• 1/2 cup fresh grated Parmesan
• 1/4 teaspoon salt
• 1 baguette, cut into thin slices
• olive oil (not virgin) or sunflower, for brushing bread

METHOD:

Preheat oven 350 degrees- In food processor chop basil til fine. In bowl combine other ingredients. (can do 4 hours ahead and chill) Arrange bread slices on baking sheet, and brush w/oil. Spread 1 T basil mixture on each. Bake 10 mins. Serve warm-

Batman's Best Caesar Dressing

INGREDIENTS:

• 1 1/2 cups olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup lemon juice
• 1 tablespoon Worcestershire sauce
• 2 tablespoons anchovy paste
• 1/2 teaspoon mustard powder
• 4 cloves garlic, crushed
• 3 tablespoons sour cream
• 1/2 cup Parmesan cheese, grated

METHOD:

1. In a food processor or blender, combine oil, vinegar, lemon juice, Worchestershire, anchovy, mustard, garlic, sour cream, and Parmesian. Process until smooth. Pour into a glass container, seal, and refridgerate until needed.

2. Description: "fast, creamy & good marinade too. Best when sits in fridge a day or two" SERVINGS: 20

Bechamel Sauce

INGREDIENTS:

• 7 tablespoons unsalted butter
• 6 tablespoons all purpose flour
• 3 1/2 cups milk, heated until just steaming
• pinch fresh grated nutmeg
• 1/2 teaspoon coarse salt
• fresh ground pepper

METHOD:

1. Melt butter in a heavey bottom medium saucepan over medium-low heat. Add flour, whisking constantly. Cook whisking occasionally, 2-3 minutes; do not let roux brown.

2. Whisking constantly, add about 2 tablespoons hot milk to saucepan.

3. Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.

4. Whisk remaining milk into pan; add mutmeg and salt. Cook stirring with a wooden spoon, making sure to scrape botton and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper;remove from heatl Let sauce stand until lukewarm, about 30 minutes, before assembling lasagne.

5. Description: "best fresh-may be stored in fridge airtight, one day-reheat gently heatproof bowl over simmering water" Yield: "3 cups"

Beef Noodle Bake

INGREDIENTS:

• 6 ounces dumpling egg noodles, uncooked
• 1 lb. lean ground beef
• 1 small onion, sliced thin
• 1/2 medium bell pepper, chopped
• 1 15oz can Sloppy Joe sandwich sauce
• 1 can 103/4-oz condensed cream of mushroom soup
• 1 cup broccoli, chopped
• 3/4 cup shredded Cheddar Cheese

METHOD:

1. Cook noodles & drain

2. heat oven 350- Spray a 2 quart casserole dish with oil.

3. in a large skillet cook meat, & vegetables -med-high til beef is cooked & vegetables are tender. Drain if necessary

4. Add sancwich sauce, & soup -Heat till bubbly- Then gently stir in noodles

5. Pour into casserole & sprinkle with cheese.

6. Bake 350 for 20-25 minutes

7. Description: "easy & delicious" SERVINGS: 6

Beer Can Chicken

SUMMARY:

Allow 5 1/2 hours total time- 1 1/2 hours hands on

INGREDIENTS:

• 2 whole dried chilies(chipotle or New Mexico)
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 teaspoon cinnamon
• 1 3 1/2-4 lb. chicken
• 1 12 oz. can of beer

METHOD:

1. In blender-combine chilies, sugar, salt and spices. Remove inerds from chicken and discard. Rub chicken inside & out w/spice rub. Cover w/plastic wrap and refrigerate 4 hours or overnite. Light coals and burn till gray ash or heat gas till medium. Drink half of beer, leave other half in can and place in center of cooking grate, balancing the chicken on its two legs and the can like a tripod. Cover grill.

2. Grill about 1 1/4 hours or till thermometer is 170degrees inserted in the breast and 180 degrees in the thigh or til juies clear. Carefully remove chicken and hot can from grill. Let the chic rest 10 mins. before lifting from the can. SERVINGS: 4 SOURCE: friends

Berr Keg Chicken

INGREDIENTS:

• 2 whole dried chilis, like chipotle or New Mexico
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 teaspoon gr. cinnamon
• 1 3 1/2-4 lb. chicken
• 1 12 oz. can of beer

METHOD:

1. In a blender, gring chilies, sugar, salt and spices.

2. Remove neck, etc. from chicken and discard. Rub inside and out with spice rub. Cover w/ plastic and refriderate at least 4 hours or overnight.

3. Light charcoal grill and allow coals to burn till gray ash. Drink half beer, leave other half in can. Slide the chicken over can and place in center of grate, balancing chicken on its two legs and the can (tripod). Cover grill.

4. Grill about 1 1/4 hours or till 170 degrees in breast, 180 in thigh, or juices run clear. Carefully remove from grill and let sit for 10 minutes before removing from can. SERVINGS: 4 SOURCE: Urse and Carol in Vt.

Betty Rehill's Famous Hot Potato Salad

INGREDIENTS:

• 6 potatoes, boiled and cooled
• 1 onion, sliced 1/3" thick
• 1 stalk celery, sliced
• 6 slices bacon, cooked-save 1/4 c dripping
• 2 1/2 tablespoons flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon ground pepper
• 1 1/2 teaspoons garlic powder or use fresh garlic minced
• 2 cups water
• 1 cup cider vinegar

METHOD:

1. Cook bacon & remove to paper towels. Pour off all but about 1/4 cups dripping.

2. Mix dry ingredients in a little bowl. Pour them into hot fat and whisk and brown flour for a minute or two. While whisking, add water and vinegar, whisking, making a gravy. Let cook and bubble. Season to taste. Adjust thickness if necessary with flour or vinegar or water. (according to taste)

3. When sauce is ready, slice the potaoes and add,- then onions, celery and crumble bacon into it. Simmer about 20 minutes stirring occasionally till onions and celery are a little tender. Good served with sliced radishes on top.

4. Description: "family & friend favorite" SERVINGS: 6

Bittersweet Fudge Torte

SUMMARY:

Allow about at least four hours so it can cool.

INGREDIENTS:

• 1 cup unsalted butter-Sarah uses salted
• 6 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1 1/4 cups sugar
• 4 extra large eggs
• 1 tablespoon flour
• butter & sugar, to prep springform pan-foil bottom, then butter and sugar- to make transfer to serving plate easier

METHOD:

Preheat oven to 325 degrees. Butter 9 inch springform pan and sprinkle sides and bottom with sugar. Tap out excess. Wrap foil around bottom and 2 inches up outside of pan. Combine butter and chocolate in top of double boiler. Melt over simmering water stirring til smooth. Remove from over water. Whisk sugar and eggs in a large bowl to blend. Mix in flour. Stir in warm chocolate mixture and pour into springform pan. Place pan in a larger pan for a water bath. Pour very hot or boiling water 1/2 inch up pan and bake til cake top is firm (it will have a little crust) Remove cake from water bath and cool completely on cake rack. Undo sides and refridgerate for at least a few hours to help firm up torte. Serve with fresh whipped cream and ctrawberries or coffee ice cream or nothing!! SERVINGS: 8 SOURCE: Naphans-Rory's

Black-Eyed Pea Corn Bread

INGREDIENTS:

• 1 teaspoon butter
• 1 lb. spicy loose fresh pork
• 1 medium yellow onion, peeled and chopped
• 1 cup white cornmeal
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 egg
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 8 ounces cheddar cheese, grated
• 1 15 ounce can black-eyed peas, drained
• 3/4 cup creamed corn
• 1/2 cup chopped green chilie
• 1/2 cup sliced pickled jalapenos, drained and chopped

METHOD:

1. Preheat oven to 350 degrees. Grease a 9"x13" baking dish with butter and set aside. Break sausage into chunks and put into a large skillet with onions over medium heat. Cook breaking up sausage until lightly browned and just cooked through, about 10 minutes. Transfer sausage and onions with the spoon to paper towels to drain.

2. Whisk cornmeal, flour, salt, and baking soda together in a large bowl. Beat eggs, buttermilk, and oil together in a medium bowl. Add egg mixture to cornmeal mixture, stirring until just moistened (lumpy). Stir in sausage, cheese, black-eyed peas, corn, green chilies, and jalapenos. Pour batter into prepared dish, smoothing top with back of spoon. Bake until golden brown, 45-60 minutes. Allow to cool for 10 minutes before serving.

3. Description: "like a spoon bread" Source: "Saveur 10/04" SERVINGS: 6

Blueberry Crumble Pie

INGREDIENTS:

• 2 cups flour
• 1/2 teaspoon salt
• 1 cup chilled unsalted butter, cut into small pieces
• 1/4 cup ice water

METHOD:

1. 1 1/2 cups flour 1 cup packed brown sugar 3/4 cup unsalted butter -- cut into small pieces

2. 3 pints fresh blueberries 1 cup sugar 4 teaspoons cornstarch 1/2 teaspoon lemon zest -- finely chopped pinch fresh ground pepper

3. crust- In food processor, combine flour, salt and butter. Pulse til mixture resembles cornmeal. While pulsing, add the water through the feed tube in a slow, steady stream until dough just comes together. Do not overmix.

4. Turn out dough onto a lightly floured work surface. Flatten into a 1/2 inch disk. Wrap in plastic , and chill at least 1 hour overnight.

5. Make crumble- In food processor, pulse the flour and brown sugar until thoroughly combined. Add the butter and pulse until mixture is crumbly. Refridgerate in an airtight container up to 1 day.

6. Make the filling- In a large bowl, combione filling ingredients. Using the back of a spoon, crush about one-fifth of the berries until the juices mix with the cornstarch and thickens the filling.

7. Preheat the oven-350- Butter and flour a 10 inch pie tin: set aside. On a lightly floured surface, roll out the dough. Lay it in the pie tin and press into the edges. Trim dough and crimp edges as desired. Using a fork, lightly prick all over the bottom and sides of the dough. refridgerate 20 minutes.

8. Remove pie shell from refridge and line with parchment paper. Fill pie shell with dried beans or weight. Bake until crimped edges are firm, about 10 minutes. Remove the parchment paper and weights and continue baking until the bottom is firm, about 10 minutes more.

9. Remove the pie shell from the oven. Pour the blueberry mixture in and top with crumble. Place pie on a lined baking sheet until crust is golden and filling is bubbly-1 to 1 1/4 hours. Transfer to a wire rack, and let cool completely.

10. Description: "from Martha Stewarts Living" SERVINGS: 8

Bolognese Ragu

INGREDIENTS:

• 2 1/2 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 1/4 cups onion (1 large), chopped
• 3/4 cup celery (1 1/4 stalks), finely chopped
• 3/4 cup carrot (1 carrot), finely chopped
• 1 1/4 lbs. ground chuck
• 10 ounces ground pork
• 2 1/4 teaspoons salt, coarsely chopped
• 2 1/2 cups milk
• 1/4 teaspoon nutmeg, freshly ground
• 1 1/4 cups dry white wine
• 2 1/4 cups homemade or low sodium chicken stock
• 2 1/2 cups canned diced plum tomatoes with juice
• fresh gound pepper

METHOD:

1. Heat butter and oil in a large dutch oven or heavey bottom 6 quart pot over medium heat until butter is melted. Add onion, celery and carrot; cook, stirring frequently, until vegetables are soft and light golden-8-11 minutes

2. Add ground meats- stir, breaking up meat with a fork. Add salt, continue cooking, stirring occasionally, until meat is cooked but not browned, about 5 minutes more..

3. Gradually add milk; bring mixture to a simmer, then reduce heat to medium-low. Add nutmeg to taste, and gently simmer until milk has completely evaporated,about 20 minutes. (Any remaining liquid will be yellowish and clear.)

4. Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice, simmer, stirring occasionaly, until fat has to the top and sauce is thick and meaty, 60-70 minutes. Season with salt and pepper. Let sauce cool slightly.

5. Description: "great for lasagne" Yield: "5 cups"

Braised Cod with Plum Tomatoes

Braised Cod with Plum Tomatoes

INGREDIENTS:

METHOD:

1. Braised Cod with Plum Tomatoes

2. A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.

3. INGREDIENTS

4. Four 7-ounce cod steaks, skin and bones removed 1 teaspoon dried oregano leaves Salt and freshly ground black pepper 1/8 teaspoon cayenne pepper 4 ripe plum tomatoes, cut into 1/2-inch-thick slices 1 1/2 teaspoons olive oil 1/2 teaspoon minced garlic Flat-leaf parsley, for garnish (optional) DIRECTIONS

5. Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 41/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer. Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve. First published

6. Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.

7. Tomato Sauce

8. Chef Pasquale Martinelli uses this tomato sauce for his recipe for baccala (cod baked in spicy tomato sauce).

9. INGREDIENTS

10. Makes enough for 4 servings.

11. 2 pounds fresh plum tomatoes, cut into quarters 1/2 cup extra-virgin olive oil 1/4 cup chopped white onions 1/4 cup finely chopped celery 1 teaspoon sugar 1 tablespoon fine sea salt DIRECTIONS

12. Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar, and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15 to 20 minutes. First published March 2007

13. Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.SOURCE: Martha Stewart

Braised Collard Greens

INGREDIENTS:

• 1/2 lb. collared greans, cleaned and dtemmed
• 2 tablespoons olive oil
• 1/4 cup country ham, cut in thin strips
• 2 tablespoons shallots, minced
• 1/3 cup aged sherry vinegar
• 1/3 cup tupelo honey
• 1/2 cup Smoked Pork Stock (recipe below)
• salt and pepper to taste
• 1/4 cup butter

METHOD:

1. Cut collards into chiffonade about 1/2 inch wide and blanche in salted water about 10 seconds. Drain, refresh in ice water and squeeze dry.

2. Heat oil in a largesaute pan over medium heat. Saute ham and shallots. Deglaze pan with sherry vinegar and stir in honey. Add stock and bring to a simmer.

3. Add collard greens and cook at a healthy simmer until tender, 10-15 minutes. Remove greens to a bowl using a slotted spoon. Heat cooking liquid and boil until reduced to about 1/4 cup. Taste and adjust seasonings. (you may want to add a little more honey or vinegar) Add butter, stirring constantly until it melts. Return greens to pan and toss to coat.

4. For Smoked Pork Stock-2 pounds of hamhocks or a 2 pound piece of cured country ham- Rinse hocks or ham and set in a large stockpot. Add 1 gallon water. Cook covered at full simmer for at least 2 hours or stock has strong flavor. Strain and discard the meat. Cool the stock completely and skim off the fat. May refridgerate up to a week or freeze for six months. SERVINGS: 6

Bread- Four Grain

INGREDIENTS:

• 1 cup bulgar, soak in boiling water-30 mins. then drain in 2 batches so quite dry
• 2 cups warm water
• 3/4 cup honey
• 2 package dry yeast
• 1/4 cup oil
• 6 cups whole wheat flour
• 1 tablespoon salt
• 1/2 cup cornmeal
• 1 cup rolled oats (not instant)
• oil

METHOD:

1. Make sure all ingredients room temp.. Soak bulgar covered with boiling water for 30 mins..

2. Put warm water in large warmed bowl and stir in honey and yeast. Let sit for about 5 mins, til bubbles form on surface.

3. Add oil, 5 cups flour, and salt. Beat vigorously with wooden spoon 100 strokes, no less.

4. In 2 batches drain bulgar in strainer, pressing out all liquid. Add to dough along with cornmeal, oats, and remaining cup of flour. Beat until well mixed. Will become difficult to handle.

5. Turn dough out onto floured board and knead diligently for 10 mins-no less. Keep flouring board as needed. (about 1 cup more)

6. Place in greased, warm bowl, pat down, then turn right side up. Cover top w/newspaper and allow to rise in warm place (85 degrees) til double in bulk. (1 1/2 hours)

7. Punch down again to original size and cover and let rise again. (half hour about)

8. Punch down and divide in two loaves. Put in buttered loaf pans. Cover and rise again, about 30 mins.

9. Preheat oven to 350 degrees. Brush tops with light coating of oil. Bake for about 50 mins will browned. Half way through, baste again with oil (25 mins) to ensure tender crust.

10. When loaves sound hollow, remove from oven and brush again with oil, and cool on wire rack. To freeze, allow to cool thoroughly, then wrap in aluminum foil and place in plastic bag.

11. Can also freeze dough in plastic bag after first rise, and use later. SOURCE: Vegetarian Pleasures

Broccoli Soup

INGREDIENTS:

• 1 1/2 tablespoons extra virgin olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 bunches(aprox 3 1/4 lb) broccoli, Chopped separately, stems & florets into 1/2" pieces
• 7 cups home-made or low sodium chicken stock, (if using regular broth from a can, omit salt)
• 1 teaspoon coarse salt
• 1 cup skim milk
• 1/8 teaspoon cayenne pepper
• 2 ounces extra sharp cheddar cheese, grated (bout 1/2 cup)
• 8 thin slices crusty baguette

METHOD:

1. Heat oil in large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer until just tender, about 10 minutes.

2. Remove soup from heat, and let cool, about 10 minutes. Fill blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cauenne. Cook over medium heat until heated through. (do not boil)

3. Heat broiler. Divide cheese among bread slices; toast uner broiler until cheese is melted and golden brown, 45 to 60 seconds. Divide soup among bowls. top each bowl with a cheese toast and serve. Extra cheese toasts are always appreciated.

4. Description: "bodicious" SERVINGS: 8

Broiled Oysters with Salsa

INGREDIENTS:

• 2 medium tomatoes
• rock salt
• 3/4 cup fresh anaheim chilies, diced
• 1 1/2 tablespoons white onion, minced
• 1/2 teaspoon garlic, minced
• 2 tablespoons cilantro, finely chopped, plus extra
• 24 oysters, opened & on the half shell
• 1/3 cup sour cream

METHOD:

1. Bring medium pot of water to a boil & blanch tomatoes for 8 seconds. Rinse under cool water, & remove skins. Halve tomatoes discarding pulp & seeds & cut into 1/2" dice: there should be about 3/4 cup.

2. Line a serving platter with a layer of rock salt & set aside.

3. In medium bowl combine tomato, chilies, onion garlic & 2 T cilantro. Season with salt.

4. Preheat broiler with rack 6" under heating element. Place oysters in broiling pan, & broil 1 minute. Transfer to prepared platter. Top each with a small spoonful of salsa & a dab of sour cream. Garnish platter with sprinkling of cilantro & serve immediatley. SERVINGS: 6

Bruschetta with White Beans

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• pinch crushed red pepper
• 1/2 teaspoon lemon zest
• 1/4 teaspoon rosemary, chopped fine
• 1 15ounce cannellini beans, drained, reserve liquid, rinse beans
• 2 tablespoons Italian parsley, chopped
• 1/2 teaspoon light brown sugar
• extra virgin olive oil

METHOD:

1. Place saucepan over medium heat and add olive oil, garlic and crushed red pepper; cook 1 minute. Add lemon zest and rosemary; cook 1 minute (reduce heat if needed to prevent garlic from browning).

2. Stir in beans and 5 T reserved bean liquid; mash beans with wooden spoon against sides of pan until chunky puree forms. Stir in parsley, brown sugar and salt to taste.

3. Spread 1 heaping T on each bruschetta; sprinkle with olive oil. Serve warm or at room temperature.

4. Description: "healthy" SERVINGS: 6

Buffalo Chicken Wings

INGREDIENTS:

• 4 pounds chicken wings, tips removed, rinsed and dried
• 1/2 cup butter, melted
• 1 cup Franks Red Hot or Tobasco
• 2 tablespoons maple syrup
• dash honey
• 6 cherry peppers, minced
• 2 tablespoons cumin
• 2 cloves garlic, minced
• cayenne

METHOD:

Third Rail Timmy's sauce-estimate amounts Using a sharp knife, separate wings at the joint.

Put wings in a steamer over hot water and steam on medium about 10 minutes.

Dry on racks, and, pat dry. Let sit in refrigerator about an hour, more is OK.

Roast on parchment lined baking sheets, in a 425 degree oven about 20 mins per side. When crisp, toss in the hot sauce.

Bulgar and Lentil Salad with Tarragon & Walnuts

INGREDIENTS:

• 1/3 cup shallot, finely chopped
• 3 tablespoons tarragon white wine vinegar
• 1/2 cup brown or green lentils
• 1 1/2 cups water
• 1 cup bulgar, preferably fine
• 1 teaspoon salt
• 1/2 cup celery, chopped fine
• 1/2 cup carrots, shredded
• 3 tablespoons tarragon, chopped fine
• 3 tablespoons olive oil
• 1/2 cup walnut, toasted lightly & chopped fine

METHOD:

1. In a small bowl combine shallot & 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches til just tender (15-20 minutes) Transfer bulgar to a large bowl & cool completely, stirring occasionally.

2. Add lentils, celery, carrot, tarragon, 2 Tablespoons vinegar, oil, walnuts,salt & pepper to bulgar. Toss well. SERVINGS: 4

Butternut & Sausage Lasagne

INGREDIENTS:

• 2 pounds butternut squash or pumpkin, baked
• Extra Virgin Olive Oil, liberal drizzle
• Salt & Pepper
• nutmeg, fresh grated
• 3 cups chicken stock
• 2 tablespoons honey
• 2 pounds sweet Italian sausage, browned, casings removed
• 4 tablespoons butter
• 3 tablespoons flour
• 1 quart milk
• 10-12 leaves sage, thinly sliced
• 2 box lasagne noodles
• 2 cups Parmesan cheese, grated
• 1/4 cup flat leaf parsley, chopped

METHOD:

1. Pre-heat oven 400 degrees

2. Drizzle halved squash with Olive Oil, s & p, & grated nutmeg. Roast cut side down in dish til tender, about 40 mins.. Let cool and scoop into food processor. Puree with a little stock and honey (optional). Reserve.

3. Heat & drizzle olive oil in pan and brown and crumble sausage-7-8 mins..

4. While sausage cooks, heat pot over medium. Add butter & melt, whisk in flour, cook 1 minute and whisk in milk. Season w/ s&p, nutmeg & sage. Cook till thickened, whisking occasionally.

5. Dot some pumpkin puree on bottom of lasagne dish, then layer with cooked pasta. Top with third of pumpkin then sausage, cover with pasta, bechamel sauce, 1/2 c. cheese, & repeat layers, ending with bechamel & cheese. Sprinkle with parsley, cover, and bake 30 minutes. Then uncover and cook 15 minutes till brown on top.

6. Serve with spinach salad. SERVINGS: 6 SOURCE: Rachael Ray

Butterscotch Brownies

INGREDIENTS:

• 2/3 cup Butter, melted
• 2 cups light brown sugar
• 2 eggs, room temperature
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 cup nut meats, chopped
• 1/4 teaspoon salt

METHOD:

1. melt butter, add sugar beat in egg-

2. Sift dryingredients and mix well.

3. Add vanilla and nuts. Mix again. (if adding chocolate chips- best to freeze chips before hand so they don't melt!)

4. Spread in 8x8 greased pan and bake 350 degrees approx. 25-30 mins. Cut into squares and dust with confectioners sugar.

5. Description: "mini cookbook recipe 2"x1 1/2"" SERVINGS: 6

Chewy Cocnut-Lime Sugar Cookies

INGREDIENTS:

• 2 1/4 cups all-purpose flour, 11 1/4 ounces
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup sugar in the raw, for rolling and sprinkling
• 2 ounces cream cheese, cut into 8 pieces
• 1/2 cup sweet shredded coconut, chopped fine
• 1 teaspoon lime zest
• 6 tablespoons unsalted butter, melted & still warm
• 1/3 cup vegetable oil
• 1 large egg, room temp.
• 1 tablespoon milk
• 1 tablespoon lime juice

METHOD:

1. Preheat oven to 350 degrees In med. bowl, whisk flour, cocnut, baking soda, baking powder, and salt.

2. In large bowl, (mixer) add 1 1/2 cups of sugar, lime zest, and cream cheese. Put the remaining sugar in a pie plate and set aside. Pour warm butter over the cream cheese mixture and whisk to combine-the mixture won't be completely smooth yet. Add oil, egg, milk and lime juice. Mix till smooth.

3. Fold in dry ingredients with rubber spatula until a soft dough comes together.

4. Using a small cookie scoop form the dough into balls, roll in reserved sugar and place on cookie sheets. (I use sugar in the raw for rolling) When sheet is full, use bottom of a glass to gently flatten cookies into disks. Try to work fast as handling the dough too will produce flatter cookies.

5. Bake cookies, 1 tray at a time, for 11-13 minutes. When the edges are set and beginning to brown (barely), tops become puffy and slightly cracked they're ready. Transfer sheet to rack and let cookies cool for 5 minutes, then transfer to racks to completely cool.SOURCE: Cook's Illustrated-Tracy's Culinary Adventures

Chicken Sopa

INGREDIENTS:

• 1 package corn tortillas, torn into pieces
• 1 onion, chopped fine
• jalapenos, sliced
• 2 4 halves whole chicken breasts, roasted and shredded
• butter, for sauteeing onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• plenty to cover several layers cheddar or jack cheese, shredded
• 1 can evaporated milk
• 1 pint sour cream

METHOD:

1. Roast chicken- I seasoned the breasts and baked at 325 degrees for about 45 minutes on foiled baking sheet. Let cool. Then, shred into pieces.

2. Make sauce- Chop onion, sweet is nice, and sauté in butter. You may saute the peppers with it. Put in bowl and mix with the soups and a little evaporated milk, and you may add a little sour cream.

3. Assemble- Oil baking dish- Place a layer of torn tortillas in bottom. Then add a layer of shredded chicken. Spread the sauce over the chicken, and cover with cheese. Pour some evaorpated milk over, and create two more layers, ending with the cheese. Drizzle the rest of the milk over the top.

4. Bake- Bake uncovered 350 degrees for 45 mins. to an hour- until hot.

SERVINGS: 4 SOURCE: Sherry

Chicken Thighs and Roasted Peppers

INGREDIENTS:

• 8 chicken thighs, boned and skinned, bones reserved
• 1 whole head garlic
• 1 bay leaf
• 1/2 teaspoon cumin seeds, lightly toasted
• black pepper
• 1 teaspoon salt
• 1 1/2 tablespoons Mixed Spice Paste
• 1 teaspoon olive oil
• 2 cups onion, sliced, thin, halved
• 8 anaheim chilies, roasted, peeled, seeded and cut into long strips about 1/2 " wide
• 2 tablespoons cider vinegar
• 4 tablespoons cilantro, chopped

METHOD:

1. Fold edges of each thigh together and secure with toothpick to form neat packages. Trim excess papery ouside of garlic, leaving head intact; cut to expose tops of cloves. In large heavy saucepan, combine thighs, bones, garlic, and 6 cups wter. Bring to boil and skim off any scum. Add bay leaf, cumin seeds, and s & p. Cover, reduce heat, simmer gently 20 minutes, til meat is tender. Cool chicken in broth. Remove chicken, pat dry, set aside. Bring broth back to boil on medium high and reduce to 3 cups, about 20 minutes. Strain, and skim off any fat. Make sure thighs are dry. Rub with 1 T spice paste. Reserve 1/2 T. Set thighs aside for 1 hour.

2. Meanwhile, in large heavy skillet over med-high heat, combine oil and onion. Saute 4-5 mins. until onion softens, the add chilies. Stir in remaining spice paste and vinegar, then some broth. Remove from heat.

3. To serve, place two thighs on each plate and top with a little sauce. Garnish with cilantro. SERVINGS: 4 SOURCE: Great Good Food

Chile Colorado-Red Chile Sauce from Dried Pods

INGREDIENTS:

• 12 pods dried chilis, washed, seeded & stemmed
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon flour
• tomato juice or water

METHOD:

Wash and remove stems and seeds from chiles. Bring chile pods and water to a boil, reduce heat and allow to steam 10 minutes or longer. Pour into blender and liquefy. Strain sauce through a sieve or colander. Add salt to taste. Heat oil (quite hot) in frying pan, then add flour and mix quickly. Pour in chile sauce and stir until thickened. Add tomato or more water if needed. SOURCE: Hatch, Co.

Chili Pork

INGREDIENTS:

• 2 tablespoons lard
• 2 lbs. pork, boneless, cut into cubes
• salt
• 3 cloves garlic, minced
• 2 ancho chilies
• 3 cups hot water
• 1 tablespoon flour
• 1 teaspoon dried oregano
• 1 tablespoon white vinegar
• 1/2 teaspoon ground cumin

METHOD:

1. Melt the lard in a skillet over medium heat. When it is hot, add the pork, alittle salt and the garlic. Saute until the pork is cooked, about 20 minutes.

2. Toast the chilies and remove the seeds and membranes. Soak in hot water for 5 minutes, the transfer to a blender with the water, and puree with the flour, but not too smooth. Pour the sauce over the meat and add oregano, vinegar, cumin and 1 1/2 teaspoons salt. Cook over low heat for 10 minutes, stirring to prevent sticking.

3. Serve with hot flour tortillas.

4. Description: "authentic" SERVINGS: 6

Chinese Barbequed Spareribs

INGREDIENTS:

• 1/2 cup honey
• 1/2 cup soy sauce
• 2 cloves garlic, crushed
• 3 tablespoons ketchup
• 4 lbs. pork spareribs, cut into serving size

METHOD:

1. In pan large enough to hold ribs, combine honey, soy sauce, garlic and ketchup and 1/2 cup of water. Marinate the ribs in fridge for several hours, turning a few times.

2. Preheat grill to low. Arrange ribs on hinged grill basket over low flame. Baste occasionally, for 1 1/2 hours or til shiny brown and fork tender. As meat cooks, the basket should be turned frequently so nothing gets charred.

3. Description: "lummy" SERVINGS: 4

Chinese Meatloaf

INGREDIENTS:

• 1 lb. ground lean pork
• 1 lb. lean ground beef
• 2 tablespoons peanut oil
• 1 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1/2 cup waterchestnut, finely chopped
• 1/2 cup parsley, finely chopped
• 2 tablespoons fresh ginger, finely chopped
• 3/4 cup green onion, finely chopped
• 1 cup bead crumbs, fine
• 2 tablespoons soy sauce
• 1/3 cup dry Sherry
• 1 egg, beaten slightly
• salt and pepper

METHOD:

1. Preheat oven-400 degrees.

2. Combine meats. Heat oil in a saucepan and add onion and garlic. Cook stirring until wilted. Let cool briefly.

3. To the combined meat add onion mixture, water chestnuts, parsley, ginger, green onions, bread crumbs, soy sauce, wine, egg, salt and pepper to taste. Blend well with hands.

4. Pack mixture into a loaf pan measuring 9 inches by 5 inches by 3 inches. Set the pan in a metal basin of water. Bring to the boil on top of the stove. Place the pan in the basin and put in the oven. Bake one hour till temperature is 160 degrees. Let stand 15 minutes before slicing.

5. Description: "1981 NYTimes Mag" SERVINGS: 8

Chocolate Crispies

INGREDIENTS:

• 1/2 cup almond butter
• 3/4 cup brown rice syrup or honey
• 1/2 cup chocolate chips
• 3 cups crispy brown rice cereal

METHOD:

1. Coat 9x9 inch square baking pan with cooking spray. Place almond butter, brown rice syrup, and chocolate in large saucepan over medium heat. Cook 4 minutes, stirring constantly, or until ingredients are melted together. Remove from heat, and stir in cereal. Press mixture into pan, and cool 15 minutes. Dip sharp knife into water and slice into squares.

2. Description: "healthy crispy treats" SERVINGS: 16

Chocolate Dipped Coconut Macaroons

SUMMARY:

Chill December brings the sleet, Blazing fire and Christmas treat.

Mother Goose

INGREDIENTS:

• 2 2/3 cups Flake coconut, firmly packed
• 2/3 cup sugar
• 1/4 cup unbleached flour
• 4 egg whites, unbeaten
• 1 cup sliced almonds
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 8 ounces semi-sweet chocolate (the better the, coarsely chopped

METHOD:

Pre-heat oven to 325 degrees Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla, and almond extract. Form balls from rounded tablespoonfuls & place 2" apart on lightly greased cookie sheets. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool.

Chocolate edge: melt chocolate in double boiler, stirring til 2/3 melted; remove from heat & continue stirring until completely melted. Dip one edge of each cookie into the chocolate & set on wax paper to allow chocolate to set.SOURCE: Susan Branch

Chocolate Oatmeal Chip Cookies

INGREDIENTS:

• 1 cup butter, softened
• 1 1/4 cups brown sugar, firmly packed
• 1/2 cup white sugar
• 2 eggs, room temp.
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1 3/4 cups white flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups rolled oats, uncooked
• 1 12 oz. semi-sweet chocolate (the better the
• 1 cup nuts, chopped- (optional)

METHOD:

1. 1. Heat oven to 350 degrees.
2. 2. Beat butter and sugar until creamy.
3. 3. Add eggs, milk, and vanilla; beat well.
4. 4. Add flour, baking soda, and salt; mix well.
5. 5. Stir in oats, chocolate chips and nuts; mix well.
6. 6. Drop by rounded measuring tablespoons full onto ungreased cookie sheet.

7. Bake 9-10 minutes for chewy cookie, or 12-13 minutes for crisp cookie.

8. 8. Cool 1 minute on cookie sheet, remove to wire rack, cool completely. SOURCE: Classic Sound

Chocolate Pots

INGREDIENTS:

• 1 cup light cream
• 7 ounces best quality chocolate semi or bittersweet
• (70% cocoa solids)
• 2 large egg yolks
• 3 tablespoons brandy (best possible)
• 1 tablespoon plus 2 teaspoo butter

METHOD:

1. In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth. Once melted, beat in your egg yolks and brandy and stir until smooth. Pour into individual serving pots.

2. PS Sometimes if you add the butter when the chocolate isn't cool enough it will make athe chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until you have a smooth consistancy again.

3. Description: "rich and easy- from Jamie Oliver, The Naked Chef" SERVINGS: 4

Chocolate-Bourbon Truffles

INGREDIENTS:

• 8 ounces bittersweet chocolate
• 3/4 cup heavy cream
• salt
• 2 drops vanilla
• 1 tablespoon bourbon or cognac
• cocoa powder
• 1/2 cup pecans, pistacios, or hazelnuts, toasted and chopped

METHOD:

1. Set stainless steel mixing bowl over a pan of boiling water to make a double boiler, or use a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is melted, about 15 mins..

2. Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.

3. Use melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa dusted palms, the in crushed nits. Refrigerate, but don't serve them cold; remove from the refrigerator 10 mins. before serving.SOURCE: NY Times - David Tanis

Chopped salad with Vinaigrette

INGREDIENTS:

• 1 large head Romaine lettuce, clean & chop
• 1 bunch arugula, clean & chop
• 1 bunch watercress, clean & chop
• 2 medium cucumbers (or 1 English), peeled, seeded, 1/2" dice
• 1 bunch radishes, trim & chop 1/2" dice
• 2 yellow or red peppers, 1/2" dice
• 1 small vidalia onion, minced
• 2 carrots, 1/2" dice
• 2 celery stalks, 1/2" dice
• 1 cup extra virgin olive oil
• 1/3 cup good vinegar
• 1 shallot, minced
• 1 tablespoon dijon mustard
• salt & pepper

METHOD:

1. Toss all vegetables with the greens.

2. Combine oil, vinegar shallot and mustard and beat with a fork or whisk, or emulsifiy in a blender. Season with salt & pepper. taste, and adjust. Dress salad just before serving.

3. Description: "crunchy" SERVINGS: 12

Chorizo with Cockles and Bay Leaf

INGREDIENTS:

• 2 lbs. cocklles, or little necks, scrubbed
• 1/4 lb. chorizo, thinly sliced & cut crosswise into half moons
• 1 large shallot, thinly sliced
• 1 by leaf
• 4 mint leaf
• 1 cup white wine
• 4 slices country bread, toasted & sprinkled with olive oil
• coarse sea salt

METHOD:

1. Place cockles in a pan large enough to fit them in a single layer. Sprinkle the chorizo, shallot, by, and mint on top. Pour enough wine to coat the base of the pan (about 1/8 inch deep)

2. Cover the pan and place over high heat. Cook until the cockles open and are just cooked.

3. Place a piece of toast in the center of each of four shallow bowls.

4. Using a slotted spoon, divide the cockles & chorizo among the bowls.

5. Sprinkle with coarse sea salt. and serve

6. Use tiny forks to eat the chorizo and cockles.

7. Description: "Palacios chorizo, smoked, paprika flavor from Spain Appetizer" SERVINGS: 4

Chuck Green's Shrimp Sautee

INGREDIENTS:

• 1 lb. large shrimp, shells on
• 2 Tablespoons toasted sesame oil
• plenty garlic
• Japanese Unagi sauce
• Tobasco or hot sauce

METHOD:

1. Sautee till done-Can mainate and barbeque, too!

2. Description: "quick & yummy" SERVINGS: 2

Cilantro Dipping Sauce

INGREDIENTS:

• 1 cup cilantro, chopped
• 4 garlic cloves, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lime juice
• 3/4 cup olive oil
• 1/2 teaspoon hot pepper sauce

METHOD:

Blend first four ingredients in food processor until finely chopped, about 15 seconds. Transfer to heatproof bowl. Heat oil in medium skillet until hot; slowly whisk into cilantro mixture. Mix in hot sauce. SEason to taste with salt & Pepper. Transfer to small bowl and serve with plantain chips. SOURCE: Bon Appetite '06

Cindy O.'s Black Bean Salad

INGREDIENTS:

• 1 can-2 cups Black Beans
• 1 can whole kernel corn, frozen
• 1/2 cup cilantro, chopped
• 6 Tablespoons fresh lime juice
• 6 Tablespoons oil
• 1/2 cup red onion, minced
• 1/4 cup scallions, minced
• 1 1/2 teaspoons cumin, ground
• 1/16 cup plum tomatoes, diced
• 1 whole mango, cubed-1 hr before serving

METHOD:

Description: "Side Dish-from Sherry" SERVINGS: 4

Clafoutti

INGREDIENTS:

• 1 1/4 cups milk
• 1/3 cup sugar
• 3 large eggs
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 2/3 cup flour
• 3 cups fruit
• powdered sugar

METHOD:

1. Put ingredients into a blender in order (except fruit). Cover & blend at high speed for a minute.

2. Pour about a 1/4" layer into a buttered, and lightly sugared pie plate. Set it on low heat.

3. Sprinkle on about 3 cups of fruit, which could be soaking in a little brandy or Grand Marnier. (Sour Cherries are the classic)

4. Sprinkle with about 1/3 cup sugar (maybe nutmeg?) Personally, I like to go lite on sugar.

5. Pour the rest of the batter over the top & smooth.

6. Bake 350 F about an hour.

7. Sprinkle with powdered sugar.

8. Description: "peasant dish" SERVINGS: 6

Classic Oatmeal Meatloaf

INGREDIENTS:

• 1 1/2 lbs. lean gr. beef or turkey
• 3/4 cup oats, uncooked
• 3/4 cup onion, finely chopped
• 1/2 cup catsup
• 1 egg, lightly beaten
• 1 tablespoon Worchestershire or soy cauce
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

METHOD:

1. Heat oven to 350F. Combine all ingredients in a large bowl; mix lightly but thoroughly. Shape meatloaf mixture into a 10x6-inch loaf on rack of broiler pan.

2. Bake 50-55 mins till medium doneness (160F beef, 170F turkey) Juices should run clear. Let stand 5 mins. before slicing. Cover & refridgerate leftovers & use within 2 days or wrap & freeze up to 3 months.

3. Description: "easy & tasty" SERVINGS: 6

Coconut Shrimp with Spicy Banana Dipping Sauce

INGREDIENTS:

• 1620 large Shrimp, cleaned with tails still on
• 12 ounces cold beer
• 3 tablespoons coconut milk
• 3 tablespoons coconut cream
• 5 tablespoons flour (I use more)
• 1 banana, ripe
• 1/4 red bell pepper
• 1/4 medium white onion
• 1 clove garlic
• ginger
• pinch cumin
• pinch coriander
• 1 tablespoon coriander
• lemon juice
• to taste hot sauce
• 1/4 cup vegetable oil
• salt & pepper
• 1 lb. shredded coconut meat

METHOD:

1. Make the beer batter by blending beer, coconut milk,& coconut cream. Add the flour mixing until batter obtains a thick consistancy. (never gets too thick) Let stand 30 minutes.

2. Make Dipping Sauce-Put peeled banana, bell pepper, onion, garlic, spices cilantro, hot sauce and lemon juice into processor. Blend well and then slowly pour in the oil. Add salt & pepper and more hot sauce if you like.

3. Dip the shrimp into flour, then beer batter,then coat with coconut. Double dip in batter & flour if you like. Refridgerate for a few minutes, then fry the shrimp and serve with dip. Chula vista mia amigo!!!!

4. Description: "as good as Windows On The World" SERVINGS: 4

Collard Greens w/Benne Seeds & Chili Oil

INGREDIENTS:

• 2 pounds collard, or various greens, tough stem removed
• 2 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 2 dried chilis, broken into rough pieces
• 1/4 cup sesame seeds
• 1 tablespoon rosemary, chopped
• 2 tablespoons honey
• (null) salt & pepper
• 2 tablespoons cider vinegar
• 1 tablespoon hot chili oil

METHOD:

1. 1-Cut the greens into 1" pieces. Bring a large saucepan 3/4 full to a boil. Add the greens and cook on medium about 10 minutes till tender-crisp. Drain and run cold water over, and dry on a kitchen towel. (if they're young & tender, it doesn't take as long)

2. 2-In large frying pan, warm olive oil over medium heat. Add garlic, chilies, and sesame seeds, rosemary, and cook strirring, until seeds lightly brown, about 1 minute. Stir in the greens and honey. Sautee, stirring occasionally, til greens are well coated and heated through. Season with salt & pepper.

3. 3- Transfer to a bowl and drizzle with vinegar and chili oil just before serving. SERVINGS: 6 SOURCE: New American Cooking

Coriander Tuna with Peppered Mayonnaise

INGREDIENTS:

• 1/4 cup mayonnaise
• 3 tablespoons milk
• 3 tablespoons sour cream
• 1/4 teaspoon salt
• 1 teaspoon fresh ground pepper, divided
• 2 tablespoons coriander seeds
• 1/2 teaspoon salt
• 4 6 ounce tuna steaks, 3/4 "
• 2 tablespoons olive oil

METHOD:

1. Stir together first 4 ingredients and 1/2 teaspoon pepper;cover and chill.

2. Place coriander sees in a small heavy-duty zip top bag and seal. Crush seeds with a meat mallet or rolling pin.

3. Sprinkle 1/2 teaspoon salt and remaining 1/2 teaspoon pepper over tuna. Press crushed coriander seeds firmly onto both sides of tuna.

4. Cook tuna in hot oil in a large skillet over medium-high heat 3-4 minutes on each side or to desired degree of doneness. Serve with peppered mayonnaise

5. Description: "easy" SERVINGS: 4

Cornish Hen Teriyaki

INGREDIENTS:

• 4 cornish hens, split down the breast
• salt
• pepper
• 1 cup soy blend, 3 cups soy suace, 1/4 cup garlic, & 1/4 cup ginger made the day before
• 1/2 cup mirin (or 2 T honey mixed with 1/2 cup
• water)
• 1/4 cup sugar
• 1/2 cup white wine

METHOD:

1. Start with a moderately hot grill fire. Sprinkle hens with salt & pepper. Drizzle with soy blend. Grill, first skin side down; as skin begins to brown, turn hens frequently taking care not to let skin burn.

2. Meanwhile, combine remaining soy blend in a small saucepan with the mirin, sugar and white wine and bring to a boil over medium high heat. when it boils (do not let it boil over), reduce heat to low, and simmer until slightly thickened and very glossy.

3. When hens are just about done (they will take about 20 minutes), spoon or brush half the teriyaki glaze over the bone side, and grill bone side down, until nicely browned. then spoon or brush the remaining glaze over the skin side, and grill skin side down, until dry and glossy but not burnt. Cut in quarters. Serve hot or at room temperature.

4. Description: "barbeque" SERVINGS: 12

Couscous Salad with Peppers, Olives & Pine Nuts

INGREDIENTS:

• 2 cups water
• 1/3 cup currants or raisins
• 3/4 teaspoon salt
• 4 tablespoons olive oil
• 1 1/2 cups couscous
• 2 l arge cloves garlic, minced
• 1 small onion, chopped fine
• 2 Tablespoons red wine vinegar
• 3 red bell pepper, roasted & chopped (see proceedure)
• 3 ouncesjar green olives stuffed with pimentos, sliced thin
• 2 tablespoons capers, drained
• 1/2 cup pine nut, toasted
• 1/2 cup parsley, chopped fine

METHOD:

1. In a small suace pan bring water to a boil with currants, salt and 1 tablespoon on oil. stir in couscous and let stand covered, off of the heat for 5 minutes. fluff with a fork & transfer to a bowl.

2. In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring til pale golden. Add onion & cook til soft. Stir into couscous with vinegar, peppers, olives, capers, pine nuts, parsley, & remaining 1 tablespoon of oil, dalt & pepper to taste.

3. Roast Peppers-Using a long handles fork, char peppers over open flame turning till skins are blackened, 2-3 minutes. (or broil 2 inches from heat, turning every 5 minutes-15-25 minutes) Transfer to a bowl & let stand covered till cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds & ribs. SERVINGS: 6

Crab Stuffed Shells with Peas & Leeks

INGREDIENTS:

• 2 leeks, white & light parts
• 9 tablespoons unsalted butter
• 1 cup peas
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon fresh ground pepper
• 8 ounces crabmeat (lump), picked over
• 6 tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• 1 lemon, juice
• lemon zest
• 1 lb. jumbo shells pasta, uncooked
• 1/2 cup bread crumbs (fresh from good bread is
• best)
• 6 cloves garlic, very finely minced
• 1/4 cup fresh flat parsley leaves
• 1 tablespoon extra virgin olive oil

METHOD:

1. Melt 3 T butter in medium skillet over medium heat. Cook leeks till tender (bout 5 mins.) Add peas and cook till bright green. (bout 3 mins more) Transfer to bowl. Season with 1/2 t salt & pepper. Stir in Crabmeat and refrigerate till ready.

2. Melt remaining 6 T butter in large saucepan over medium heat. While butter is bubbling add flour. Cook stirring with wire whisk for 1 minute. Slowly pour in milk-continue cooking & whisking till bubbly & thick. Remove from heat & stir in cream, lemon juice and remaining 2 t salt & 1/4 t pepper. (I like more)

3. Cook pasta until almost cooked. (2-3 mins. less than box says) Rinse to stop cooking.

4. In small bowl combine bread crumbs, garlic, parsley & olive oil.

5. Stir 1 cup cream sauce into crab mixture. Pour another cup into bottom of 9 x 13" dish.

6. Fill each shell with a heaping T crab mixture: place in dish. Spoon remaining cream sauce all over shells and sprinkle with bread crumbs.

7. Pre0heat oven to 350 degrees- Bake til mixture is bubbling & top is golden-bout 30 mins. Serve *Make exrta filling if possible (see note)

8. Description: "Deeeeliciious" SERVINGS: 6

Crab-meat Canapes

INGREDIENTS:

• 1/4 pound lump crabmeat, pick over
• 2 tablespoons mayonaise
• 1 tablespoon lemon juice
• 2 tablespoons green bell pepper, finely chopped
• 2 hard cooked eggs, finely chopped
• 1/2 teaspoon Tabasco
• 1/4 teaspoon paprika
• 8 slices home-made white bread, crusts removed & cut into triangles
• 2 tablespoons unsalted butter, melted
• 2 tablespoons bread crumbs, fresh & fine

METHOD:

Preheat broiler- Mix filling well. (can be made 1 day ahead) Spread crab mixture on toasts and drizzle /butter. sprinkle crumbs over. Broil canapes on baking sheet about 4 inches from heat til golden. Makes 32 hors d'oeuvres SOURCE: Gourmet '95/May

Cranberry-Curry Couscous

SUMMARY:

Nice with rice or any grains!! If you only have barberries, you can use them, too!!

INGREDIENTS:

• 2 cups couscous
• 2 cups chicken stock, boiling
• 1 teaspoon curry powder
• 1 teaspoon preserved lemon, finely diced
• 1 shallot, finely diced
• 3 tablespoons olive oil
• 1/2 cup dried cranberries
• salt & fresh ground pepper

METHOD:

Place couscous in large bowl. Mix the hot stock with curry powder, preserved lemon, shallot, and olive oil. Stir and pour over couscous, add the cranberries and imediately cover. Let rest 10 minutes. Uncover and fluff with a fork. Saesaon with salt & pepper to taste, and add more olive oil if necessary. SERVINGS: 4 SOURCE: In Nirmala's Kitchen

Creme Brulee

INGREDIENTS:

• 2 cups heavy cream
• 2/3 cup milk
• 1 vanilla bean, split lengthwise
• 1/3 cup sugar
• 7 egg yolks

METHOD:

1. In a medium saucepan, scald cream and milk with vanilla bean. Remove from heat and let cool.

2. Beateggs with sugar add to cooled cream/bean. Let rest in refergerator a few hours so bubbles disappear.

3. Heat oven to 250 degrees. Strain cream.

4. Pour mixture into 4 shallow baking dishes, 1 cup capacity. Place dishes in a roasting pan and pour enough hot water in pan to come half way up the sides of baking sihes.

5. Bake until mixture is barley set in center. (it should still wiggle when shaken) about 30-35 minutes. Raise oven temp about 50 degrees after about 20 minutes. Remove dishes from roasting pan and let cool completely. Refridgerate 2-24 hours.

6. Set out baking dishes 20 minutes before serving. Sprinkle raw sugar in a thin even layer over dishes, covering the cream completely. Light blow- torch and holding it so the flame just touches the surface, begin carmelizing the sugar, working in circles from center to edges of baking dish. If sugar begins to burn, remove torchflame and blow on the sugar. Serve immediately. SERVINGS: 6

Crisply Fried Onions or Shallots for garnishing

SUMMARY:

Onions that way 5 ounces are ideal. Save the oil for cooking. (for green beans for instance) These onions are "like money in the bank". Always yummy.

INGREDIENTS:

• 3 medium onions or shallots, about 15 ounces Cut each in half lengthwise, and then slice evenly, crosswise, into thin slices. Shallots should be similarly cut into very fine slivers.
• peanut or corn oil for shallow frying

METHOD:

1. Line two plates with paper towels, double layer and keep nearby.

2. Set a large sieve over a bowl and keep in cooking area.

3. Pour enough oil into a large frying pan to come to a depth of about 1/8 inch, and set over medium heat. When the oil is hot, put in all the sliced onions (or shallots). Stir and fry for about 8 minutes. The onions will have begun to brown. Reduce the heat to medium low. Stir and fry until most of the slices are reddish brown. This will take about 12 minutes in all. Remove the frying pan from the heat and quickly empty into sieve set over bowl. Lift up sieve, shake it over bowl to get off oil. Dump onions onto paper towel lined plate. Spread onions out as much as possible. Let sit about 5 mins., then put on second plate. Spread out to absorb more oil. Let cool completely. They may be stored in a jar or ziplock and don't need refrigeration for several weeks.

4. To make berista, the onions are crumbled, or, if more of a paste is desired, they may be put into a clean coffee grinder and ground to a course paste. Some people like to freeze the fried onions first as they are easier to crush. SOURCE: from Curries To Kebaobs- Madhur Jaffrey

Deviled Crab Meat and Chicory Salad with Egg Dressing

INGREDIENTS:

• 1/2 cup heavy cream, heat to just under a boil
• 3 large egg yolks
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• pinch cayenne
• to taste black pepper
• 1 tablespoon olive oil, fruity, extra virgin
• 8 ounces greens, trviso, Belgian endive, frisee, cut in 1 inch ribbons
• 1/2 cup celery leaves
• 1 pound jumbo lump crab meat, picked over
• 1 small Meyer lemon, sliced very thin and halved

METHOD:

1. Make dressing- Heat cream in small pan over medium heat. Take off heat. In small non-reactive bowl, or double boiler, beat egg yolks, vinegar, and lemon with whisk. Whisk in dijon, dry mustard, salt, cayenne, and pepper.

Place bowl above simmering water. Whisk consstantly, add warm cream in a slow steady stream. Continue to whisk so doesn't curdle, until sauce looks thick like milkshake, 2-3 mins..

Remove from heat and whisk in oil. Transfer to a chilled container and refrigerate. It should thicken more when chilled. Can be made a day in advance. Makes about a cup.

2. To make salad- Put greans and celery into large salad bowl. Sprinkle with a little salt, and dress with about 2 T of dressing. Mix remaining dressing with crab, folding gently. To serve, put dressed greens on plates and spoon a large dollop of crab on top. Garnish with chives and thin slices of Meyer lemon. SERVINGS: 6 SOURCE: NY Times Magazine-Monica Byrne

Deviled Pecans

INGREDIENTS:

• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1/2 lb. pecans (about 2 cups)
• salt & fresh ground pepper

METHOD:

1. Melt butter with Worcestershire sauce in a small saucepan. Add the pecans, salt & Pepper. Stir & cook over medium heat for a few minutes until the nuts are coated.

2. Bake in a 350 degree oven for 10 minutes, flipping after 5 minutes.

3. Drain on paper towels. You can sprinkle with a little more Worchestershire Sauce just before serving.

4. Description: "good snack" Yield: "2 cups"

Dill Rubbed Salmon with Carmelized Lemon Slices

INGREDIENTS:

• 2 8 ounce Salmon fillet, 1 1/2" thick
• olive oil
• salt & pepper
• dill, few sprigs
• lemon
• 4 ripe plum tomatoes, cut off ends and slice lengthwise
• fresh thyme

METHOD:

1. Prepare tomatoes: Preheat oven 400 degrees(or barbeque). Line baking sheet with foil. Place cut tomatoes in a bowl with 1/4 cup of olive oil, salt, pepper, and thyme. Stir.

2. Place on baking sheet, and drizzle sauve over the tomatoes.

3. Roast until the skins shrivel and tops are lightly browned. 20-25 minutes. Pinch off skins. Cover loosely with foil and set aside.

4. Prepare Salmon: Preheat oven to 350 degrees.(or barbeque) Place filets on a baking sheet with skin side down, and rub with oil, salt and pepper. Cover lightly with dill spigs and a squeeze or two of lemon. Bake until firm, 15-20 minutes. (a good rule of thumb-10 mins. per inch at 350)

5. While salmon cooks, prepare lemon slices. Heat a skillet over high heat (not too high) Add a few tablespoons of oil and brown 1/4 inch thick slices on both sides, 5-7 minutes.

6. Roughly chop tomatoes. Put on each plate. Place salmon on plate with tomatoes and lemon slices along side.

7. Description: "Dave Lieberman "Young & Hungry"" SERVINGS: 2

Dixie Fried Catfish

INGREDIENTS:

• vegetable oil, 1/2 "
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon black pepper
• 4 6 ounce filets catfish
• 1/2 cup flour
• 2 eggs, beaten

METHOD:

1. Heat oil in 12" skillet over medium heat until hot but not smoking.

2. Combine cornmeal, and seasonings. Coat fish in flour, then eggs, then cornmeal mixture.

3. Fry 2 fish at a time, about 6 minutes per side, or until it flakes easily when tested with a fork.

4. Description: "crunchy" SERVINGS: 4

Double Chocolate Chunk Fudge Brownies

SUMMARY:

I would go lighter on the sugar, and be sure to use good chocolate!!

INGREDIENTS:

• 3/4 cup unsalted butter, cut into 6 pieces; more for pan
• 2/3 cup unsweetened cocoa powder
• 1 2/3 cups granulated sugar
• 1/4 teaspoon table salt
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup unbleached all purpose flour
• 1/4 pound semi-sweet chocolate (the better the, coarsely chopped
• 1/2 cup chopped walnuts or pecans (optional)

METHOD:

1. Position rack in center of 350 degree oven. Generously butter 8 x 8 inch baking pan. Melt butter in Med. saucepan over med. heat, stirring occasionally. Off the heat, add cocoa & whisk till smooth. Add the sugar & salt & whisk till blended. Add 1 egg & whisk till just blended. Whisk in vanilla & second egg till just blended. Sprinkle in flour over mixture and stir in with rubber spatula until just blended. Add chopped chocolate and stir till combined.

2. Scape batter into prepared pan and spread evenly. Scatter nuts on top, if using. Bake till toothpick comes out with small, goodey clumps stuck to it, 33-38 minutes. Don't OVERBAKE or they won't be fudgy. Transfer pan to rack and let cool completely.

3. Run knife around edges and pry out from pan in one piece. Using sharp knife, cut cooled brownies into three strips and cut each strip into four equal pieces. Or, use bench scraper to cut brownie in pan, then use metal spatula. The cooler the brownie, the cleaner the cutting. These fudgy brownies will always leave some sticky crumbs on the knife. Yum. SOURCE: fine Cooking Annual

Double Rich Brownies with icing

INGREDIENTS:

• 4 squares unsweetended chocolate, melt with butter
• 1 cup butter
• 2 cups sugar
• 4 large eggs
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup nuts
• 2 teaspoons vanilla
• 1 1/2 squares unsweetened chocoalte
• 3 tablespoons butter
• 6 large marshmallows (or 60 small)
• 3 tablespoons water
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla

METHOD:

1. Melt 4 squares of chocolate with butter.

2. In a bowl put sugar & eggs. Add chocolate mixture. Then add flour, salt, nuts & vanilla.

3. Put into greased 9X12 pan & bake 19 mins @ 350 F- don't overcook

4. For icing-Melt 1 1/2 squares unsweetened chocolate & 3T butter. Turn heat to low & add marshmallows stirring till melted.

5. Remove from heat & add water. Then add powdered sugar & 1 t vanilla. May add a little more water if needed. Keep stirring! May ice brownies while still warm.

6. Description: "Sherry's"

Edna's Stuffed Cabbage

INGREDIENTS:

• 1 whole green cabbage
• 2 onions, chopped
• 1 pound ground beef
• salt & fresh ground pepper
• 1 egg
• 1 cup cooked rice
• 2 1/2 cups stewed tomatoes
• 1 can tomato soup
• 1 lemon , juiced
• 1/3 cup brown sugar
• 1 apple , chopped

METHOD:

1. Oven-350 degrees Bake covered 1 hour

2. Mix rice, meat, eggs 1/4 onion, salt & pepper-Roll in cabbage leaves that have been braised enough to roll. Put rest of onion on bottom of pan- Pour over stewed tomato mixture. SERVINGS: 4

Edna's Swedish Meatballs

INGREDIENTS:

• 1 lb. lean sirloin, ground
• 1 lb. lean pork shoulder, ground
• 1 finger size suet, ground
• 2 thick slices stale bread, crumbled
• 2 eggs, beaten
• 1/4 cup onion, minced
• 3/4 teaspoon cornstarch
• grains pepper
• grains allspice
• 1/4 cup evaporated milk
• 1 1/2 teaspoons salt
• 1/4 cup salad oil
• 3 tablespoons flour
• 2 cups water-or beef broth
• 1 cup Burgundy
• 2 cubes bouillion-if don't use broth
• parsley, chopped
• poppy seeds
• noodles

METHOD:

1. Mix meat, suet, bread & onion with a fork gently.

2. Add eggs, milk & seasonings

3. Heat fat

4. Scoop up mixture with a rounded spoon,

5. Brown balls on all sides

6. Transfer to a plate

7. Mix flour in oil, in skillet & brown

8. Add water, wine & bouillion

9. Simmer-add meatballs-simmer 30 minutes..... Serve on noodles with parsley and poppy seeds

10. Description: "Favorite Family Meal" SERVINGS: 4

Filet Mignon with Peppercorn Mustard Sauce

INGREDIENTS:

• 1/4 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 4 4 ounce beef tenderloin steak, 1 1/2 inch thick
• 1 teaspoon vegetable oil
• 1/3 cup shallot, minced
• 1/2 cup cognac
• 1/2 cup beef broth
• 1/4 cup green peppercorn or Dijon mustard

METHOD:

1. Sprinkle salt and pepper over steaks. Heat oil in a 9 inch skillet over medium high heat until hot. Add steaks; cook 5 minutes on each side or unitl desired doneness. Remove steaks from skillet.

2. Add shallots to skillet. Saute 30 seconds. Add cognac, cook 10 seconds. (careful not to flame!) Add broth and mustard; stir well. Reduce heat; cook 2 minutes stirring constantly. Serve steaks with sauce.

3. Description: "good with mashed potatoes" SERVINGS: 4

Filet of Beef Rolled in herbs and porcini wrapped in Prosciutto

INGREDIENTS:

• 12 slices prosciutto or Parma ham, thinly sliced
• 3 cloves garlic, peeled
• 1 handful dried prorcini, soaked in 1 cup boiling water
• 3 large pats butter
• 1/2 lemon, juice
• sea salt & pepper
• 2 filet of beef, preferably from the middle , left whole
• 1 handful rosemary and thyme, leaves picked and chopped
• 2 glasses red wine

METHOD:

1. Preheat oven and roasting pan to 450 degrees. Make sure there are no gaps between slices on prosciutto on the wax paper.

2. Chop one fo the garlic cloves and fry with the soaked porcini in 1 pat of butter for a minute. Then add half of the soaking water (grit-free). Simmer slowly and reduce for around 5 minutes before stirring in a squeeze of lemon, the remaining butter and seasoning. Rub your tasty and moist mushrooms over half of the laid out prosciutto.

3. Season the filet and roll it in the herbs. Place it on the mushroomy end of the prosciutto and slowly roll up the meat. One the beef is rolled up, pull off the wax paper and push in the ends of the prosciutto to neaten. Lightly secure with 4 pieces of string.

4. Place the fillet in the hot roasting pan with a couple of cloves of garlic and cook for 25-30 minutes (rare), 40 minutes(medium), and 50 minutes (well done) or 60 minutes(cremated!!). Halfway through, add the wine to the pan. When the meat is done, remove to a chioppping board and leave it to rest for 5 minutes. Pour any juices back into the roasting pan. simmer the juices on top of the stove, scraping all the goodness from the sides of the pan. Remove from the heat and serve as a light red wine gravy. Slice the fillet as thick or thin as you like and serve with some potatoes or some greens. I like to reserve some porcinis to serve with the sauteed greens.

5. Description: "Jamie Oliver's" SERVINGS: 4

Fish Tacos

INGREDIENTS:

• 1 large onion, peeled and roughly chopped
• 2 jalapenos, stemmed and chopped
• 1 1/2 lbs. fillet of cod or other thick white fish
• salt and fresh black pepper
• 12 6 inch corn tortillas, or
• 8 8 inch flour tortillas
• Fresh Salsa
• Hot sauce or chili paste
• Sour Cream, grated cheese
• Chopped lettuce, tomatoes, cucumber,
• cilantro
• lime wedges

METHOD:

1. Put onion and jalapenas in a skillet and add 1 T water and fish. Sprinkle with salt and pepper. Cover and place over medium heat. Cook about 6 minutes or until fish is done.

2. while fish cooks, heat tortillas. Either toast in a skillet, one at a time, over medium heat, flipping once or twice until hot, a minute or so. Or heat about 6 wrapped in a damp paper towel in the microwave for a minute or so.

3. Serve a portion of fish with onion and peppers in warm tortilla, desired toppings and a squeeze of lime over all.

4. Description: "NY Times" SERVINGS: 4

Fondue for Four

INGREDIENTS:

• 1 lb. Vacherin Fribourgeouis cheese, grated
• 1 lb. Gruyere Aged, grated
• 1 bottle Fendant wine
• 1 teaspoon cornstarch
• Swiss Kierch
• pinch baking powder
• French baguette, cut into cubes, each with some crust

METHOD:

1. Rub pot with garlic

2. Heat 1 cup of wine with cornstarch to the boil

3. add cheese slowly while stirring

4. add Kirsch

5. add more wine for perfect viscosity

6. add a pinch of baking powder

7. grind some black pepper on top & serve

8. Serve with Cornichons, white cocktail onions, & Grison(Swiss dried meat) and plenty of Fendant Wine!

9. Description: "Mark from Classic Sound" SERVINGS: 4

Foolproof Pie Dough 101

INGREDIENTS:

• 2 1/2 cups unbleached all purpose flour
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons cold unsalted butter, cut into 1/4 inch slices (1 1/2 sticks)
• 1/2 cup chilled solid vegetable shortening, cut into 4 pieces
• 1/4 cup vodka, cold
• 1/4 cup cold water

METHOD:

1. 1-Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1 second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 secs (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

2. 2-Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl.

3. 3- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide into 2 even balls and flatten each into 4 inch disks. Wrap each in plastic wrap and refridgerate at least 45 mins or up to two days. SOURCE: Cook's Ill. Sept.-Oct. 2010

Fresh Pasta (California Cuisine)

INGREDIENTS:

• 1 cup unbleached all purpose flour
• 1/2 cup semolina flour
• 2 large eggs
• 2 tablespoons water

METHOD:

1. Combine flour, semolina, and egges in food processor. Add water if necessary.

2. Let set, then continue kneading with pasta machine

3. Yield: "3/4 Pound" SERVINGS: 2

Fresh Snap Pea Salad

SUMMARY:

Good with lamb. We put mint in it and anchovies and didn't cook. Good as well.

INGREDIENTS:

• 1/4 cup neutral oil (grapeseed)
• 1 teaspoon garlic, minced
• 2 teaspoons shallots, minced
• 1 teaspoon Calabrian peppers, deseeded & minced packed in oil
• 1/4 teaspoon lemon zest
• 1/4 teaspoon thyme, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice, fresh & fine
• salt and fresh black pepper
• Salad
• 1 pound snap peas, washed, strung, julienned lendthwise
• 1/2 cup baby fennel, shaved
• 1/4 teaspoon salt
• 1 1/2 tablespoons mint, chopped
• 1/2 cup Romano cheese, shaved

METHOD:

1. Make the dressing- Het the grape seed oil in a small sauce pan over low heat. When oil begins to shimmer add the garlic, shallot, peppers, zest and thyme. Gently cook for 1 minute, stirring. Remove from heat and transfer to a mixing bowl. Add olive oil, lemon juice, salt and pepper. Whisk thoroughly.

2. Salad Wash peas, string and julienne, lengthwise, about 1/4 inch wide. Put the peas, fennel, 2 T of dressing and the salt into a bowl and mix to coat the peas. To serve, sprinkle the mint over the top, drizzle on 1 T dressing and sprinkle with pecorino cheese. SERVINGS: 6 SOURCE: NYT 4/12/17

Frittata Bites with Chard, Sausage and Feta

INGREDIENTS:

• 1 12 ounce bunch chard or spinach, stems and centers removed
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 8 ounces mild Italian sausage, casings removed and broken into 1 inch pieces
• 8 large egg
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup feta, crumbled
• fresh Italian parsley

METHOD:

1. Preheat oven 325 degrees. Spray 8x8x2" baking dish with oil. Bring large pot salted water to boil. Add Swiss Chard and cook about 2 mins, till wilted. Drain. Finely chop, drain and squeeze on paper towel. Set aside.

2. Whisk eggs, cream, s & p in large bowl. Add chard and cooled sausage mixture, then feta. Stir- & transfer to baking dish.

3. Bake til set center, 45-55 mins.. Cool on rack 15-20 mins. Place platter atop and invert, then invert again so right side up. Cut into 20 pieces. Do Ahead. Place frittata on rimmed baking sheet. Cover and chill. Rewarm in 325 degrees till heated through. About 10 mins. Garnish with chopped parsley. SOURCE: Amy/Bon Appetite

Fruit & Nut Health Bars

INGREDIENTS:

• 1/2 cup pecan, chopped
• 1/2 cup almonds, chopped
• 3/4 cup honey
• 2 3/4 cups rolled oats
• 1/2 cup dried cranberries
• 3/4 cup dried apples, chopped
• 1/2 cup raisins
• 1/2 cup dried dates, sliced & pitted
• 1 teaspoon cinnamon

METHOD:

1. Preheat oven to 325 degrees. Lightly coat 9x13x1/2 in. baking sheet with canola oil. Spread nuts and toast for 5 minutes.

2. Warm honey in microwave or over low heat on stove till a thin syrup. Place nuts in processor & chop briefly. Add oats, fruit and cinnamon. Mix briefly till all chopped. With machine on, drizzle in warm honey until mixture binds.

3. Lightly spray baking sheet with oil. Press mixture into bake sheet. Lightly oil parchment paper and place on top of mixture. Roll until it is even. Place in freezer for 30 minutes.

4. Cut into 16 squares.

Fu Fu

INGREDIENTS:

• 3 green plantains, 1 inch long pieces
• 1 lb. ground pork
• 1/4 teaspoon pepper
• 1 quart water
• 1 teaspoon salt
• onion & garlic (optional)

METHOD:

1. Leaaving skin on plantains-put into boiling water til soft.

2. While boiling-cook pork in a skillet til almost done.

3. Take soft plantains out of water, drain, peel & mash. (you may add a little water to help mash them)

4. Mix plantains with the pork, add salt & pepper-

5. Put mixture into skillet, shape of skillet. Simmer 20-30 minutes. Add garlic & onion if desired. Cut Fu Fu like an omlete & serve.

6. Description: "plantain" SERVINGS: 6

Funeral Potatoes

INGREDIENTS:

• 3 2 lbs. baking potatoes, washed & lightly oiled
• 1 1/2 cups sour cream
• 1/4 cup chives, finely chopped
• 3 garlic cloves, pressed or minced
• 2 tablespoons 1/2 onion onion, grated rind and juice
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 cups 4 oz sharp Cheddar, grated rind and juice
• 1 1/4 ounces Gruyere , grated rind and juice

METHOD:

1. Preheat oven 375 degrees Rub potatoes with oil lightly, put on bake sheet and bake 60-80 mins., till just tender all the way through. Let cool and refrigerate overnight or up to 3 days. This gives right texture.

2. Heat oven to 350 degrees. In large bowl combine sour cream, chives, garlic, onion, salt and pepper. Using box grater, coarsely grate potatoes with skins on. If skin peels off, just discard. Add grated potatoes to sour cream and gently toss to combine. Add 1 c Cheddar, and 1 cup Gruyere and mix gently. Transfer to 8 x 8 baking dish. Sprinkle remaining cheese on top.

3. Bake till hot, bubbly, and lightly browned around edges. 30-40 mins. Let cool 10 mins. and sprinkle with chives. SERVINGS: 6 SOURCE: NY Times- 1/25/12

German Apple Pancake from June Platt (Edna's)

INGREDIENTS:

• 6 eggs
• 1 cup flour
• 1 teaspoon salt
• 1 cup milk
• 1/4 lb. butter
• 2 tart apples, cored and peeled and sliced fine
• 2 lemons
• 1 cup powdered sugar
• 1 tablespoon cinnamon

METHOD:

1. Preheat oven to 450 degrees

2. Spread bottom of 1 large 11 inch iron skillet with 4 tablespoons of butter. Divide equally apple slices that have had lemon juice squeezed over them.

3. Break 6 eggs, and beat till very light. Add the flour and salt. Add milk and beat till smooth.

4. Pour into the two pans covering the apple. Put in hot oven and decrease heat to 350 gradually. Bake 20-25 minutes.

5. When done, put on platters and spread with 4 Tablespoons aof butter and sprinkle with cinnamon, sugar and lemon.

6. Description: "puffy" SERVINGS: 6

Golden Oven Roast Potatoes

INGREDIENTS:

• 6 whole potatoes, peeled, cut into quarteres or thirds, then score the sides
• olive oil
• salt and pepper

METHOD:

1. Parboil for 5 minutes and pat dry.

2. Place on baking sheet and coat potaotes with salt, pepper and olive oil.

3. Bake for about 1 hour in 400 degree oven, turning occasionally with a spatula.

4. Description: "crisp" SERVINGS: 6

Green Bean Stir Fry

INGREDIENTS:

• green beans
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons dry sherry
• 2 tablespoons sugar
• 2 tablespoons hoisin sauce
• 1/2 cup pecans, chopped
• 1 tablespoon water
• 1 tablespoon garlic red pepper sauce
• 1/4 teaspoon red chili flakes

METHOD:

1. 2 tablespoons peanut oil 1 tablespoon roasted sesame oil 1/4 cup roasted sesame seeds

2. mix sauce iingredients in a bowl.

3. cook beans in skillet with sesame oil for 2 minutes. Add water, and cover till starting to get tender. If French beans, about 3-4 minutes. (check) Take lid off and add mixture from bowl, and stir fry for about 2 minutes. Add sesame oil and seeds.

4. Good with rice.

5. Description: "tasty" SERVINGS: 4

Green Puttanesca Pasta

SUMMARY:

Very tasty!! Herbal and bracing, fresh earthy and pleasing taste. Spring-like

INGREDIENTS:

• 10 minced, anchovy filets
• 1/4 cup drained, capers
• 1 cup pitted green olives, Cerignola or Picholine
• 10 fat sliced 1/4 " thick, green garlic cloves, or 8 regular garlic cloves
• 1/3 cup chopped green chilie, scallions (including greens)
• 12 cups washed, topped & tailed, baby spinach leaves (11 oz)
• 1/2 cup torn, basil leaves

METHOD:

1. 1- Bring heavily salted water to boil. Add pasta & cook until not quite al dente, 5-8 mins.. Reserve a cup of cooking liquid, then drain. 2- While pasta cooks, warm 1/4 cup oil in large Dutch oven over med. high heat. Add anchovies and capers. Cook stirring occasionally, til capers start to brown, about 3 mins.. Add remaining 1/4 cup oil, olives, garlic, scallions, and red pepper; increase heat to high if using freen garlic (leave med. high for reg. garlic) and cook till garlic is golden, 3-5 mins. Add spinach and cook til wilted, 1-2 mins..

2. 3- Add pasta and toss for 1 min.. Add a splash of pasta cooking water if pasta becomes dry. Season with salt, if necessary. Toss in the basil. SERVINGS: 4 SOURCE: NYT 6/1/11

Grilled Thai Wings-New Recipe

INGREDIENTS:

• 1 1/2 lbs. chicken wing, tips cut off at joints & discarded. Wings cut into 2 at joint
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup Worchestershire sauce
• 1 lime, Zest
• 2 tablespoons ginger, grated
• 1 tablespoon sugar
• 2 cloves garlic, minced
• red pepper flakes, to taste

METHOD:

1. Prepare wings

2. Combine all ingredients in a bowl & add wings. Coat with mixture.

3. Cover & refridgerate for at least 4 hours or overnight.

4. Preheat grill for 4 minutes. Grill 16-20 minutes over medium heat- Turning often

5. Description: "easy" Yield: "20 appetizers"

Grilled Tuna Rolls

SUMMARY:

nice with chips!

INGREDIENTS:

• 1 pound fresh tuna steak, 1"thick,
• good olive oil
• Kosher salt
• fresh black ground pepper
• lime zest
• 2 limes 3 tablespoons fresh lime juice
• 1/2 teaspoon wasabi powder
• 1 teaspoon soy sauce
• 5 dashes tabasco sauce
• 1 firm ripe avocado, medium diced
• 1/4 red onion, chopped
• 2 tablespoons scallions, white and green minced
• 1 tablespoon sesame seeds, toasted
• 8 hot dog rolls, grilled or toasted
• mesclun or lettuce

METHOD:

1. 1. Heat charcoal grill and brush grill with oil.
2. 2. Brush both sides tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over hot coals for about 2 1/2 minutes per side. (maybe less) Seared on each side. Remove to plate. Should be seared outside and raw inside. Allow to cool and cut into cubes. 3) For the dressing- Whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add tuna, onion, scallion, and sesame seeds. Toss well and season to taste. Line rolls with lettuce, fill with tuna salad, and serve at room temperature. SOURCE: Barefoot Contessa

Herb Oil

INGREDIENTS:

• 1 bunch fresh thyme
• 1/2 bunch fresh rosemary
• 1 bunch fresh sage
• 5 cloves garlic, peeled and cored, cut into medium-thin slices
• 1 tablespoon kosher salt
• 2 1/2 cups extra virgin olive oil

METHOD:

1. Put herbs, garlic and salt into processor. Add a splash of oil, and pulse to combine. Place mixture in jar.

2. Add rest of oil. Store in refrigerator. Lasts about a week.SOURCE: NY Times-Monica Byrne

Herbed Whole Oat Salad

INGREDIENTS:

• 1 cup whole oats or groats
• 1/2 cup oniion, minced
• 1 large shallot, minced
• 1 1/8 teaspoons ground allspice
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 cup parsley leaves, finely chopped
• 1/3 cup mint, finely chopped
• 1 cucumber, peeled, seeded & chopped
• 1 cup cherry tomato, quartered

METHOD:

1. In a large suacepan of salted boiling water cook oats 25 minutes. Drain oats and rinse under cold water. Set colonder over kettle of boiling water and steam, covering oats with a kitchen towel and lid til dry & fluffy-5-10 minutes.

2. While oats are cooking, in a large bowl stir onion, shallot, allspice, & salt. Stir in oats(hot) and cool. Stir in lemon juice, oil, parsley, mint salt & pepper. Add cucumber & tomatoes & toss. SERVINGS: 4

Hollandaise Sauce

INGREDIENTS:

METHOD:

Yield: "1 cup"

Hot Cheese Puffs

INGREDIENTS:

• 4 ounces cream cheese
• 3/4 teaspoon onions, grated
• 1/4 cup mayonnaise
• 1 Tablespoon chives, chopped
• 1/8 teaspoon cayenne
• 1/4 cup parmesan cheese
• 1/2 small loaf of white bread

METHOD:

1. Combine all ingredients except bread. Mix well.

2. Cut bread into circles (1 1/2" rounds) and spread each with cheese mixture.

3. Bake in 350 oven for 15 minutes.

4. Description: "lummy"

Kansas City Spicy Barbeque Sauce

INGREDIENTS:

• 1 cup water
• 3/4 cup light brown sugar
• 3/4 cup distilled white vinegar
• 1/2 cup Worchestershire sauce
• 1/2 cup unsalted butter
• 1/4 cup lemon juice
• 1 1/2 tablespoons dry mustard
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons paprika
• 1 tablespoon Kosher salt
• 2 teaspoons cayenne

METHOD:

Combine all ingredients in a large saucepan over medium heat, stirring until butter melts and the sugar dissolves, about 8 minutes. Use immediately or let cool and store in an airtight container in the fridge for up to two weeks. SOURCE: Barbeque Nation

Kansas City style Spareribs

INGREDIENTS:

• 3/4 cup light brown sugar
• 1/2 cup paprika
• 2 1/2 tablespoons kosher salt
• 2 1/2 tablespoons black pepper
• 1 tablespoon onion powder
• 1/2 teaspoon cayenne
• 3 large racks of spareribs, 9 lbs. membranes removed
• 4 cups oak or hickory chips, soaked for at least 30 mins. and drained
• 1 1/2 cups barbeque sauce

METHOD:

1. Combine rub in small bowl. Sprinkle 2/3 cup and rub over the ribs. Cover ribs with plastic wrap and refridgerate overnight. Store leftover ruv in airtight container at room temp..

2. Unwrap ribs and sprinkle all over with half the remaining rub. Let stand at room temp for 30 mins..

3. Meanwhile, set up the coals for indirect grilling. Oil the grill.

4. Add the chips to the fire. Arrange the ribs away from direct heat, close lid, and cook for about 2 hours, keepin temp. around 275 degrees. Add more chips every 30 mins or so. After 2 hours, sprinkle evenly with remaining rub. Continue cooking 1 hour longer. A trick for really tender ribs is to wrap them in foil tightly after the first two hours, for 1 hour.

5. Start brushing with the sauce every 5-10 mins., and don't be bashful. Slather it on thick for the last 30 mins. If you can hold the rack up with tongs, and the rack droops, they should be done. Transfer to a platter and cut into individual servings. SOURCE: Barbeque Nation

Lamb Chops Tandoori-style

INGREDIENTS:

• 3/4 cup plain yogurt
• 2 lbs. rib lamb chops, 1-1 1/2 inch thick
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cardomom seed powder
• 1 tablespoon garam masala
• 1 tablespoon cumin seeds, toasted
• 8 medium garlic cloves, minced or ground to paste
• 3 inches fresh ginger, peeled,minced or ground
• 1 jalapeno pepper, seeded and minced
• 1/4 cup cilantro leaves, whole, minced
• 2 tablespoons green papaya paste (optional)
• 1/8 cup malt vinegar
• 1 lemon, juiced
• 1 teaspoon salt r
• 2 tablespoons canola oil
• 3 tablespoons melted butter

METHOD:

1. Place yogurt in a strainer lined with cheesecloth or a coffee filter and drain for 2 hours.

2. Cut three or four deep slashes in each chop. Mix yogurt and all remaining ingredients except the oil and melted butter butter in a nonplastic bowl large enough to hold chops. Add chops and toss to coat. Put chops

3. Description: "tender, tasty" SERVINGS: 4

Lamb Curry Javanese-Gule kambing

INGREDIENTS:

• 1 quart coconut milk, thick
• 1 tablespoon ground coriander
• 1 small-1 1/4" cinnamon stick
• 3 cloves
• 2 kaffir lime leaves
• 1/2 in piece galangal
• 1 stalk lemon grass, cut in half crosswise
• 3 tablespoons tamarind water, walnut size piece of pulp to 1/2 cup hot water-soak 10-15 mins.-squeeze then strain. Double size for 'thick'
• salt and fresh black pepper
• 2 1/4 pounds boneless lamb shoulder or leg, cut into 1" cubes
• 1 bird chili or cayenne
• 4 garlic cloves, chopped
• 4 candlenuts or almonds, or 2 T ground
• 1 tablespoon ground ginger
• 1 tablespoon chopped turmeric, or 1 teaspoon ground
• 2 tablespoons peanut oil
• 1 teaspoon course sea salt
• 6-8 shallot, or 2 onions- chopped
• 4-6 large red chilis, seeded and chopped
• shallots, deep fried
• parsley, chopped

METHOD:

1. First make the paste by putting paste ingredients in processor with 2 T water and blend till smooth. Transfer to saucepan, bring to boil over mod heat, and simmer, stirring often, for 4-5 mins.. Add i/4 cup coconut milk and cont. simmering and stirring for 4 mins. or till oil from coconut comes to top.

2. Add coriander, cinnamon, cloves kaffir leaves, glangal, lemongrass, tamarind water, and s & p. Cook, stirring for 2 minutes. Add lamb and turn up heat a little. Keep stirring until meat is coated with spice paste. Stir in 3/4 Cup hot water. Cover pan and cont. cooking 5-8 minutes. (can be prepared to here and reheated before cont..)

3. Pour in half of remaining coconut milk and stir. Bring to boil,and bubble gently 10 mins.. Add rest of coconut milk, stir well, bring back to boil. Stir again, cook 2 more mins, so gule is piping hot. Sprinkle with deep fried shallots and parsley and serve with rice or noodles. SERVINGS: 4 SOURCE: Curry Cuisine

Lasagne Bolognese -Living 1/04

INGREDIENTS:

• lasagne noodles, cooked
• salt
• 5 cups Bolognese sauce
• 3 cups bechamel sauce
• 1 1/2 cups parmesan cheese, grated
• fresh ground pepper
• olive oil

METHOD:

1. Cook noodles in a large pot of boiling water, salted water, stirring occasionaly 1-2 minutes for fresh, or 6-8 minutes for dried.

2. With tongs transfer noodles to a bowl of very cold water to stop the cooking. Separate any that are stuck. Lay noodles flat on clean kitchen towels on baking sheets; pat dry.

3. Preheat oven 425 degrees, with rack in top third. Butter a 9x13x2 inch ceramic or glass baking dish; cover bottom with a layer of noodles. They should fit snugly but not overlap. Trim to fit dish.

4. Spread 1 1/4 cups of ragu over the noodles.

5. Drop 2/3 cup bechamel in dallops over ragu. Gently spread with a rubber spatula.

6. Sprinkle with 1/4 cup grated Parmigiano-Reggiano cheese.

7. Repeat these layersthree times. Top with a layer of noodles. Spread 1/2 cup of bechamel on top. Sprinkle with 1/3 cup cheese. Season with fresh pepper and drizzle with olive oil.

8. Bake until golden brown and bubbling, about 25 minutes. Let stand 10 minutes before cutting with a serrated knife.

9. for Bolognese and Bechamel sauces-see recipes

10. Description: "so tasty-delicate layers-a masterpiece" SERVINGS: 6

lemon Raspberry Jumbo Muffins

INGREDIENTS:

• 2 cups Flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup half and half
• 1/2 cup vegetable oil
• 1 teaspoon lemon extract
• 1 1/4 cups unsweetened raspberries, frozen (unthawed)

METHOD:

1. In a large bowl, combine the flour, sugar, baking powder, and salt.

2. In another bowl, combine eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.

3. Fill greased jumbo muffin cups til 2/3 full.

4. Bake 400 degrees for 20-25 minutes or till toothpick comes out clean.

5. Cool for 5 minutes before removing from pan to a wire rack. SERVINGS: 16

Lemon Rice with Capers and Parsley

SUMMARY:

May be kept up to 2 hours at room temp. Reheat carefully in top of double boiler above hot water over med. heat. This is great with Chicken Breast with Mustard & Tarragon, Veal Stew, or Scallops with Fresh Tomato, Herbs & White Wine!

INGREDIENTS:

• 1 cup long grain rice
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon fine ground pepper
• 1 tablespoon lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons parsley, chopped

METHOD:

1. 1- Add rice to large pan of boiling water and cook over high heat about 15 minutes or until tender. Drain, rinse under cold running water, and drain again thoroughly.

2. 2- Heat 1 T butter in heavy skillet over low heat. Add rice, salt and pepper and heat, stirring gently with a fork. Stir in lemon juice, capers, and parsley and remove from heat.

3. 3- Stir in remaining butter and taste for seasoning. Serve immediately. SERVINGS: 6 SOURCE: Cuisine of California

Lemon sauce for Scallops and Ravioli

INGREDIENTS:

• 1 whole lemon (1/2 of juice), zested and juiced
• 1/2 cup white wine
• 1/2 cup cream or up to 1 cup

METHOD:

1. Mix all ingredients cold. Heat on high and reduce to about 1/2.

2. Add salt for Raviolo, not for Scallops.

3. Description: "creamy and lemony" SERVINGS: 4

Linda Kieburtz' Chex Mix

INGREDIENTS:

• 1 box shredded wheat
• 1 box wheat chex, rice chex or corn chex, pick 2
• 3/4 bag mini pretzels
• 2 cups canola oil
• 1 tablespoon Laury's seasoned salt
• 3 tablespoons worcestershire sauce
• 1 tablespoon garlic powder
• Creole seasoning, to taste

METHOD:

1. Mix everything together in a large bowl or roasting pan.

2. Bake at 300 degrees for about 2 hours-stirring every 20 minutes or so.

3. Description: "tasty & makes a lot" SERVINGS: 10

lobster

INGREDIENTS:

• 1 tablespoon sea salt
• 5 1 1/4-1 1/2 live lobsters
• 1/2 cup butter, melted
• corn
• potatoes

METHOD:

Fill large lobster pot with 1 inch water. Stir in salt, set rack or steamer basket in the bottom and bring to boil. Add lobsters, cover tightly, and return to boil. Once boiing lower heat to gentle boil and steam till bright red., about 10 mins. Check for doneness by pulling antenna. If it comes without resistance, done. Serve with melted butter.

Madeline's Wonton's

INGREDIENTS:

• cream cheese, softened
• sea legs or crab
• cayenne
• chopped jalapeno or whatever olives?
• wonton wrappers
• oil
• dip (duck sauce, soy..)

METHOD:

1. mix up filling

2. wrap in wonton

3. fry in hot oil till golden

4. Description: "easy"

Maple Glazed Pork Tenderloin

INGREDIENTS:

• 3/4 cup grade B-maple syrup, 1/2 plus 1/4
• 1/4 cup light molasses
• 2 tablespoons bourbon or brandy
• 1/8 teaspoon gr. cinnamon
• gr cloves
• cayenne
• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 teaspoons gr black pepper
• 2 1 1/4-1 1/2 pork tenderloins
• 2 tablespoons vegetable oil
• 1 tablespoon whole grain mustard

METHOD:

1. Adjust oven rack to middle and heat to 375 degrees. Stir 1/2 cup maple syrup, molasses, bourbon, cinno, cloves, & cayenne together in a 2 cup measure, set aside. Whisk cornstarch, sugar, salt and pepper in small bowl. Transfer cornstarch mixture to baggie. Pat tenderloins dry and coat with cornstarch. Shake off excess.

2. Heat oil in 12" heavy skillet over medium high til just starting to smoke. Reduce heat to med. and throw in tenderloins leaving 1" between (at least). Brown on all sides, 8-12 Minutes. Transfer to wire rack set in rimmed baking sheet.

3. Pour off excess fat and return to med heat. Add syrup mixture to skillet, scraping up brown bits with wooden spoon, and cook till reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons of glaze to small bowl and set aside. Using glaze, brush meat with approx. 1 T glaze. Roast till thermometer says 130 degrees, 12-20 minutes. Brush each with another T and contiunue till 135 degrees, 2-4 mins. longer. Remove from oven and brush with remaining glaze. Let rest uncoverd 10 mins.

4. While meat rests, stir remaining 1/4 cup maple syrup and mustard into reserved 2 T glaze. Brush each tenderloin with 1 T mustard glaze. Transfer to cutting board & slice 1/4" thick. Serve & pass extra glaze.

5. **can sub bourbon for 1/4 t smoked paprika, and 1 t fresh ginger for cinno, clove and cayenne. Omit mustard. or-sub 2 T frozen OJ for 2 T molasses. Omit cinno, clove & cayenne and add 2 small minced chipotle chilis plus 2 t adobo sacue to maple syrup mixture. Omit mustard.. SERVINGS: 6 SOURCE: Cook's

Marinated Dried Tomatoes by Chuck Green

INGREDIENTS:

• dried tomato, boiled and cooled
• lots oil
• anis seed
• garlic, minced
• coarse mustard
• plum sauce
• hoisan sauce
• red pepper flakes
• sesame sees, toasted & ground
• cilantro, chopped
• scallions, chopped

METHOD:

1. flash boil dried tomatoes-2 mins.-Let cool

2. Marinate- at least overnight (?)

3. Description: "nice hors d'oeuvre"

Matter Paneer Simply

INGREDIENTS:

• 1 large onion, quartered
• 1 1/2 tablespoons vegetable oil
• 1/2 teaspoon whole brown mustard seeds
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 whole clove garlic, minced
• 1 15 ounce tomatoe sauce
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 10 ounce frozen peas, thawed
• 3 tablespoons sour cream
• 1/4 teaspoon sugar
• 1 8 ounce paneer, 1 inch cubes

METHOD:

1. Puree garlic and onion in food processor.

2. Heat oil in pot over medium heat. Add mustard seeds, cumin and bay leaf. Cook 1 minute, or until fragrant.

3. Add onion and garlic, and saute 5 to 7 minutes until browned. Stir in tomato sauce, coriander, garam masala, turmeric, salt and paprika. Simmer 10 minutes or until sauce thickens, stirring occasionally. Add up to 1/2 cup of water if sauce is too thick.

4. Stir in peas, sour cream and sugar. Simmer 5 minutes, or until peas are heated through.

5. Fold in paneer, and cook 3 minutes more. Remove bay leaf, and serve hot with basmati rice or naan bread.

6. Description: "vegetarian -good with aromatic rice or naan" SERVINGS: 6

Mexican Hamburger Casserole

INGREDIENTS:

• 2 tablespoons butter`
• 1 cup onion, chopped
• 2 cloves garlic, crushed
• 1 lb. lean beef, ground
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon oregano leaves
• 1/8 teaspoon pepper
• 1 can tomato sauce
• 2 cans kidney beans (1 lb. 4 oz. cans), undrained
• 2 1/2 cups corn chips
• 1/3 cup cheddar cheese, grated

METHOD:

1. Melt butter in large skillet. Saute onions and garlic until golden, about 3 minutes. Stir in ground meat, chili, and seasonings. Stir until browned, about 7 minutes. Stir in tomato sauce, beans and 2 cups corn chips. Spoon into 2 1/2 quart casserole. Sprinkle with remaining chips and cheese.

2. Bake 375-30 minutes till bubbly

3. Description: "easy-from Aunt Sean" SERVINGS: 6

Mhamsa Salade (Couscous Salad)

INGREDIENTS:

• 1 pound Mhamsa-med.gr. couscous, cooked
• salt
• 1 large onion, chopped
• 2 fresh tomatoes, chopped
• 1 yellow pepper, chopped
• 1 cucumber, peeled (if needed) & chopped
• 1 preserved lemon, chopped
• 1 teaspoon capers
• 1 teaspoon dried mint
• 1 teaspoon white vinegar
• pitted green olives

METHOD:

1. Boil large pot salted water-slowly add Mhamsa. Gently stir to distribute. Cook 7-8 mins. till al dente. Drain well- Pour into bowl. Drizzle w/ 2-3 T olive oil. Stir w/ wooden spoon to coat grains. Allow to cool several hours or overnight.

2. In serving bowl add vegs. and stir. Then add mint & vinegar and stir again. Garnish w/ olives. SERVINGS: 8 SOURCE: Majid and Onsa Mahjoub

Miso Glazed Black Cod

INGREDIENTS:

• 1/3 cup white miso
• 1/4 cup mirin
• 3 tablespoons rice vinegar
• 2 tablespoons ginger, minced
• 4 teaspoons sesame oil
• 4 6 ounce black cod
• scallions
• sunflower sprouts

METHOD:

1. Mix first 5 ingredients. Marinate fish for 30 minutes.

2. Broil 6 minutes. Pour 1 teas. mirin, 1 Tbl. vinegar, 1 tsp. sesame oiil and 1/4 cup chopped scallion greens mixed, over cooked fish.

3. Description: "Bon Appetite"

Mixed Spice Paste

INGREDIENTS:

• 1 head garlic, peel away exess papery skin. Slice off top to expose flesh.
• 1/2 cup chicken broth
• 1/4 teaspoon cumin seeds, lightly pan roasted
• 6 whole cloves
• 1 teaspoon peppercorns
• 1/4 teaspoon coriander seeds
• 2 teaspoons oregano
• salt
• 1 quarter-sized piece of flour tortilla, torn into pieces
• 1 tablespoon cider vinegar

METHOD:

1. In small heavy saucepan, combine garlic head and chicken broth over medium heat. Cover and simmer about 20 minutes, turning occasionally, till flesh is soft when pierced with knife tip.

2. In a spice grinder, combine cuminseeds, cloves, peppercorns, and coriander seeds. Pulverize then add oregano, allspice, and salt and process few seconds. Transfer to mortar.

3. Combine tortilla and vinegar. Soak 5 minutes.

4. Meanwhile, slip garlic from skin. Pound in spices making smooth paste. Pound soaked tortilla and vindgar into mixture. Transfer to small dish, cover tightly and set aside for several hours. Refrigerate unused portions. SOURCE: Great Good Food

Mojitos

INGREDIENTS:

• 2 tablespoons sugar
• 10 fresh mint leaves
• 3 tablespoons fresh lime juice
• 3 tablespoons white rum (1 jigger)
• seltzer water
• 1 Slice ginger, peeled
• sprig mint

METHOD:

1. Crush sugar and mint in a mortar & pestle. Blend in lime juice. Pour into a large ice-filled glass. Add rum and seltzer. Garnish with ginger and mint sprig.

2. Description: "minty lime drinks-South American" SERVINGS: 1

Moroccan chicken stew

INGREDIENTS:

• 1 lb. skinless chicken thighs, boned & cut into 1" pieces
• 1 tablespoon flour, all-purpose
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 medium onions, cut into wedges
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 28oz can crushed tomatoes
• 1 15oz can garbonzos, rinsed & drained
• 1 1/2 cups water
• 1/2 cup raisins
• 1/3 cup pitted ripe olive
• 3 cups couscous
• 1/4 cup snipped cilantro

METHOD:

1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt and cinnamon. Set aside.

2. In a 4 quart Dutch oven cook onion and garlic in hot oil about 5 minutes or till tender. Remove from Dutch oven, reseving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion to pan. Add tomatoes, beans, water, raisins and olives. Bring to boiling, reduce heat. Simmer, covered about 10 minutesor until chicken is tender, stirring occasionally. Spoon couscous into bowls and ladle stew over couscous. Sprinkle with cilantro.

3. Description: "fragrant, easy" SERVINGS: 6

Moroccan Chicken Tagine

SUMMARY:

See you at the Kasbah!!

INGREDIENTS:

• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 3 pound chicken , cut into 8 pieces
• 1 tablespoon ground ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground allspice
• 1 tablespoon smoked paprika
• 1/8 teaspoon saffron threads
• 1 large onion, chopped
• 2 tablespoons garlic, minced
• 3 cups chicken broth
• 2 tablespoons preserved lemon, finely diced
• 1 cup black olives (Kalamata), pitted & cut in half
• sea salt & pepper
• 1/4 cup cilantro leaves, whole, chopped
• Cranberry-Curry Couscous

METHOD:

1. In Dutch oven or large skillet w/tight fitting lid, heat oil and butter over high heat. Add chicken and lightly brown on both sides, about 3 mins. per side. Transfer to plate and reduce heat to low.

2. Add ginger, turmeric, allspice, paprika, and saffron to skillet and cook 30 seconds to 'toast' stirring constantly. Add onion and garlic and cook 3 mins. more, stirring occasionally.

3. Return chicken to skillet. Add stock and preserved lemon; stir well. Cover and cook over med.-low heat 30 mins, or till chicken is cooked through.

4. Turn off heat, and add olives, salt & pepper to taste. Stir, replace cover and rest 5 mins..

5. To serve, place Cranberry-Curry Couscous on platter, or a tagine serving bowl and spoon chicken and sauce over the couscous. Sprinkle with cilantro and serve. SERVINGS: 6 SOURCE: In Nirmala's Kitchen

Moutabal Eggplant Dip

INGREDIENTS:

• 3 medium eggplants
• 4 tablespoons tahini
• sea salt
• 2 lemons, juiced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 pomegranate, seeded
• parley, chopped

METHOD:

1. Prick eggpplants and roast about 20 minutes a side on a grill, till deflated and soft. If you need to use an oven-425 degrees-about 1 hour. When cooked and cool enough to handle. Scrape pulp into a seive and drain for 15 minutes.

2. In a large bowl. mix tahini with 1 tablespoon of warm water, and salt. Stir in lemon juice. Turn the eggplant pulp into this and mash with a fork till all combined. (I like to use a food processor so it's smooth)

3. Add the garlic and parsley. Turn into a shallow dish and drizzle with olive oil. Sprinkle with pomegranate seeds if like. Serve as a dip with pita triangles, or as a saucey dip with lamb.

4. Description: "smoky" SERVINGS: 8

Mushroom Lasagne

INGREDIENTS:

• 1/2 cup extra virgin olive oil or herb oil
• 6 large shallot, peeled & minced
• 1 1/2 pounds mushrooms, wild or best available, trimmed & sliced
• 1 cup dry white wine
• softball sized head radicchio or cabbage, cut into 1/2" slices
• kosher salt & fresh pepper
• 4 tablespoons unsalted butter or herb oil
• 3 large cloves garlic, peeled & minced
• 4 tablespoons flour
• 3 cups whole milk
• 1/2 teaspoon nutmeg, grated
• 1 cup Gruyere cheese, grated
• 1 cup Fontina cheese, grated
• 2 tablespoons truffle oil (optional)
• 2 9 oz. boxes lasagne sheets, no-boil
• 1 baseball size smoked mozzarella, sliced
• 1 cup Parmesan cheese, grated

METHOD:

1. Preheat oven-350 degrees Place large sautee pan over med. heat and add 1/4 cup olive oil or herb oil. When begins to shimmer, add half shallots and cook, stirring occasionally, till translucent. Add mushrooms and toss to coat. Then cook till begin to color but are still plump, about 12-15 minutes. Add wine to deglaze, and allow to cook down into a syrup, 5-7 mins. Put mushrooms into large bowl.

2. In another bowl, toss radicchio with 1/4 cup oil, (herb or olive), and season with salt & pepper. Spread onto baking sheet and roast till lightly browned around edges, aprox. 15 mins.. Combine with mushrooms and reserve.

3. Make Bechamel Sauce Place medium saucepan over medium heat and melt butter. When it foams, add the rest of the shallots and cook till they begin to get translucent. Add the garlic and stir to combine. Cook till garlic starts to soften. Sprinkle in flou rover the top and stir to combine. I use a whisk. Cook gently until turns light brown and smells nutty, aprox. 10 mins.. Add milk whisking all the while, until sauce is thick and creamy. Add nutmeg and 1/4 cup of Gruyere and 1/4 cup Fontina, and stir. Season with salt & pepper.

4. Reserve a cup of bechamel. Pour the rest over the mushroom mixture and stir. Add truffle oil, if using.

5. Assemble lasagna- Spread bechamel over bottom of 9 x 13" baking pan. Place a layer of lasagna sheets across sauce. Don't overlap. Spread generous layer of mushroom mixture on top of pasta, and follow with some grated Fontina and Gruyere. Put another layer of pasta above the cheese, and top with mozzarella. Repeat until pasta is gone & pan is full. Usually the pan fills before pasta is gone... Top with a generous amount of Parmesan. Cover with a buttered sheet of foil and bake 45 minutes. Remove foil and cook til top is golden & bubbling.
   SERVINGS: 8 SOURCE: NY Times Magazine-Monica Byrne

Mussels with Lime Juice & Mirin

INGREDIENTS:

• 1/2 cup lime juice (aprox. 7 limes), freshly squeezed
• 1/2 cup mirin rice wine
• 1 teaspoon Asian fish sauce - nam pla
• 1 stalk lemon grass, sliced diagonally 1/8 inch thick
• 3 scallions, sliced diagonally 1/8 inch thick
• 1 green chili pepper, finely chopped
• 2 lbs. mussels, cleaned and beards removed
• 1/2 seedless cucumber, 1/4 inch dice
• cilantro
• basil

METHOD:

1. Place wok over medium heat. Add lime juice, mirin, fish sauce, lemongrass, scallions, and chili pepper. Stir to combine.

2. Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally until the mussels have opened-6-8 minutes.

3. Remove from heat; remove and discard mussels that have not opened.

4. Stir in the cucumber. Serve garnished with fresh cilantro and basil.

5. Description: "flavorful" SERVINGS: 4

Neiman Marcus Cookies

SUMMARY:

Can half recipe-

INGREDIENTS:

• 2 cups butter, softened
• 24 oz. chocolate chips
• 4 cups flour
• 2 cups brown sugar
• 2 teaspoons soda
• 1 teaspoon salt
• 2 cups sugar
• 1 8 oz Hershey Bar, grated
• 5 cups blended oatmeal
• 4 egg
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 3 cups nuts, chopped

METHOD:

Measure oatmeal, and blend to a fine powder. Cream the butter and both sugars. Add eggs, and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocoalte chips, hershey bar, and nuts. Roll into balls, and place 2 inches apart on a cookie sheet. Bake 375 degrees, 10 minutes. Makes 112 cookies. SOURCE: Emily Green

Nicoise Orzo Salad

INGREDIENTS:

• 1 lb) cup(1/2 orzo
• 1/2 lb. green beans, cut diagonally in 2" pieces
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 4 anchovies, chopped
• 1 tablespoon dijon mustard
• 1 clove garlic, minced & mashed with 1/2 t salt
• 1/16 cup olive oil
• 1 6oz jar marinated artichoke heart, drained & chopped
• 1 6 oz can tuna, drained
• 1 red pepper, chopped
• 1/2 cup red onion, chopped
• 1 1/2 tablespoons fresh thyme, minced
• 1/3 cup Kalamata olives (or similar black), chopped
• 2 cups arugula, washed & chopped, dry

METHOD:

1. In large saucepan of salted boiling water, cook orzo and drain. Rinse under cold water and drain. Transfer to a large bowl.

2. In a small saucepan of salted boiling water cook beans till crisp tender. 4-5 minutes-Drain & add to orzo.

3. In a blender blend vinegar, lemon, anchovies, mustard, and garlic paste. With motor running, addoil & emulsify.

4. Add dressing to orzo, with artichokes, tuna, pepper, onion, thyme, olives salt & pepper. Taste & toss.

5. May chill 1 day ahead. When ready to serve-room temperature & add arugula. SERVINGS: 4

Nigella Lawsons Meatloaf

INGREDIENTS:

• 1 tablespoon butter
• 1 onion, finely chopped
• salt
• 1 1/2 lbs. lean gound beef, at room temperature
• 12 ounces ground pork, at room temperature
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons Dijon mustard
• 5 Ritz crackers, finely crushed
• 1/4 cup apple sauce plus 3 T for top
• 5 slices bacon
• fresh ground pepper

METHOD:

1. Heat oven to 350 degrees. Place skillet over medium heat, melt butter and saute onions and salt until golden brown. Remove from heat, and set aside.

2. In a mixing bowl, combine beef, pork, Worcestershire sauce, soy sauce, mustard, cracker crumbs and 1/4 cup applesauce. Add onion and mix well. Gently press into a 9x5x3" pan and smooth top. Spread the 3 Tablespoons of applesauce on top and lay bacon slices lengthwise over the top. Sprinkle generously with black pepper.

3. Bake until well browned on top and no longer pink in center, about 1 hour. Remove from oven and carefully pour out juices that have accumulatedin pan. Allow to sit for 5-10 minutes before removing from pan and slicing.

4. Description: "meaty" SERVINGS: 4

Oatmeal Pancake Mix

SUMMARY:

This mix makes about five batches. Can give as gift with printed recipe.

INGREDIENTS:

• 4 cups old fashioned oats
• 2 cups flour
• 2 cups whole wheat flour
• 1 cup packed brown sugar
• 1 cup nonfat dry milk
• 3 tablespoons baking powder
• 2 tablespoons cinnamon
• 5 teaspoons salt
• 1/2 teaspoon cream of tartar

METHOD:

1. Mix ingredients well- Store in sealed gallon size storage bags or airtight container.

2. To make pancakes, beat 2 eggs in large bowl. Gradually beat in 1/3 cup oil. Alternately add pancake mix and 1 cup water. Blend well. Preheat and oil griddle. Cook 1/3 cup batter per pancakes until bubbles around edges. Turn and cook til done. Makes about 10 pancakes.

Olio Santo

INGREDIENTS:

• 5-6 small green or red hot peppers- Diavolicci best, halved lengthwise- or
• 8 teaspoons red pepper flakes
• 1/2 cup olive oil

METHOD:

Place peppers in medium bowl. Cover with olive oil and let sit over night. SOURCE: Chef Pasquale Martinelli

One Pan Whiskey-Flavored Pork Chops

SUMMARY:

May want to make extra sauce!

INGREDIENTS:

• 1 2/3 cups fat-free sour cream
• 1/2 cup water
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 1 8 oz sliced mushrooms
• 1/2 cup whiskey
• 4 6 ounce bone-in-center-cut pork chops, trimmed

METHOD:

1. Preheat oven to 300 degrees-

2. Combine first 6 ingredients in a small bowl.

3. Sprinkle pork with 1/4 teaspoon salt and 1/8 t pepper. Heat the oil in a large skillet over med-high heat. Add pork, saute 5 mins on each side til golden. Remove pork and add onion and mushrooms -saute for 3 mins. Carefully add whiskey and cook for 1 min. or til liquid almost evaporates. Stir in sour cream mixture. Return pork and spoon sauce over it.

4. Wrap handle with foil and cover- bake for 1 hour @ 300 degrees. Serve immediately. SERVINGS: 4 SOURCE: Edna's Cousin Peter Kierland's Recipe

Onion Pancakes

INGREDIENTS:

• 2 cups flour
• 2/3 cup hot water
• 1/2 cup green onions, minced
• 1/2 cup sesame seeds
• 1 tablespoon vegetable oil
• extra flour

METHOD:

1. In medium bowl, mix flour & water. Knead for five minutes.

2. Add green onions and sesame seeds.

3. Divide dough into 2 inch balls.

4. Place on lightly floured board and roll out into 5 inch flat circles.

5. Heat a non-stick pan with vegetable oil, swirling to lightly coat bottom.

6. Fry pancakes over medium heat till lightly browned on both sides.

7. Cut pancakes into quarters and serve as an appetizer.

8. As a dip use soy sauce, minced ginger, chile pepper or other hot oil or sesame oil.

9. Description: "good for dipping" SERVINGS: 6

Oven Pancakes- Phyllis Holvey

INGREDIENTS:

• 4 eggs
• 1 cup flour
• 1 cup milk
• 1/4 cup butter, melted

METHOD:

1. Preheat oven to 450 degrees

2. Bet together ingredients. Pour into s skillet. Bake 15 minutes.

3. Sprinkle with powdered sugar. Bake 2 minutes.

4. Description: "simple" SERVINGS: 3

Oven-Crisp Eggplant

INGREDIENTS:

• 6 tablespoons unsalted butter, melted
• 1/2 cup Italian bread crumbs or cracker crumbs
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 tablespoon water
• 1 pound eggplant, peeled, & cut into 4 x 1/2 x 1/2" sticks

METHOD:

1. Preheat oven to 400F and grease large baking sheet with about 2 T melted butter.

2. In shallow bowl stir together bread crumbs, oregano, paprika, salt and pepper to taste. In small bowl whisk together egg & water. Dip eggplant in egg mixture, letting excess drip off, and coat evenly with bread crumb mixture, shaking off excess. Let eggplant stand on prepared bake sheet 30 mins..

3. With pastry brush, dab remaining 4 T melted butter over eggplant & bake in middle of even til crisp & golden, about 20 mins..

4. Makes about 36 hors d'oeuvresSOURCE: Gourmet '95/May

Oysters with Shitake Cream Sauce

INGREDIENTS:

• small amount butter, melted
• Shitake mushrooms, sliced
• garlic, smashed/chopped
• 1/2 cup White Wine
• 1 cup cream
• flat parsley, chopped
• salt
• white pepper
• tablespoon oyster sauce

METHOD:

1. Sautee mushrooms in melted butter with garlic. Add rest of ingredients and reduce to about 1/2 cup.

2. Spoon onto each oyster. Bake 350 degrees, 10 mins..

3. Serve with crusty, good bread.

4. Description: "warm and succulent" SERVINGS: 2

Pan Bagnas

INGREDIENTS:

• 1/2 cup red wine vinegar
• 6 filets anchovy, rinsed & minced
• 2 cloves garlic, minced
• 1 cup virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons parmesan cheese, grated
• pepper
• 1 large round loaf bread, sliced in half & hollowed out
• 2 cups radishes, sliced thin
• 2 cups basil leaf
• 2 cans white, tuna, flaked
• 1 large red onion, slices
• 4 tomato, sliced

METHOD:

1. After you hollow out the crunchy, crusty bread, spoon anchovy sauce evenly just to cover the inside.

2. Layer on each half loaf: radish, basil leaves, tuna, red onion, & tomatoe.

3. Put the halves together, and wrap tighly in plastic wrap.

4. Refridgerate for 4 hours or more, turning occasionaly.

5. Cut into wedges.

6. Description: "Provencal Sandwich with Tuna & Basil Tomatoe" SERVINGS: 6

Parmesian Gratin Potatoes

INGREDIENTS:

• 2 1/2 lbs. Yellow finn, Yukon Gold , or whatever
• potato, 1/4" sliced
• 3 cloves garlic, minced
• 2 tablespoons parsley, finely chopped
• 1 1/2 cups Swiss Gruyere cheese, shredded
• 1/4 teaspoon black pepper
• 1 1/2 cups chicken stock

METHOD:

1. Pre-heat oven to 375 degrees.

2. Combine garlic, parsley, cheese & pepper in a small bowl.

3. grease a 2-quart baking dish, such as a souffle dish. Layer the potatoes in thirds, sprinkling the garlic mixture over each layer, reserving the last third of the mixture. Pour the stock over the potatoes & then sprinkle the rest of the cheese over the top evenly.

4. Bake, uncovered 50-60 minutes til top is brown & crusty and potatoes are tender.

5. Serve immediately.

6. Description: "tres French" SERVINGS: 6

Parmesian Toasts

INGREDIENTS:

• bread, sliced
• mayonaise
• grated parmesian
• onion, chopped

METHOD:

1. Preheat oven to 325 F

2. Spread wach slice of bread with mayo & sprinkle on cheese liberally. Add onion if desired.

3. Place on foil cookie sheet & bake 20 Mins. or till lightly toasted.

4. Description: "Yum"

Parsnip Gratin with Turmeric and Cumin

INGREDIENTS:

• 3 pounds parsnips, peel and quarter lengthwise
• salt and pepper
• 2 tablespoons butter, fro greasing dish
• 2 cups heavy cream
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin, toasted and ground
• cayenne
• 4 ounces feta cheese, crumbled

METHOD:

1. Bring large pot of salted water to a boil. Peel and quarter lengthwise parsnips. With a paring knife, remove and discard hard central core. Cut into 3 inch batons. Parboil for 2 mins.. Drain and spread out on a baking sheet to cool briefly.

2. Butter a 9x12" shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.

3. Whisk together cream, turmeric, and cumin. Season with salt and pepper and add a small pinch of cayenne.

4. Pour cream over parsnips and sprinkle with feta. Bake for about 30 mins.. until bubbling and nicely browned. SERVINGS: 6 SOURCE: NY Times David Tanis

Party Picadillo

INGREDIENTS:

• 3 pounds lean ground beef
• 1 cup dry red wine
• 1/4 cup extra virgin olive oil
• 2 cups red onion, chopped
• 2 cups green peppers, chopped
• 2 jalapenas, seeded, chopped
• 4 cloves garlic, minced
• 1 cup brine-cured olives blk., pitted & sliced
• 1 cup raisins
• 1 tablespoon oregano
• 1 teaspoon cumin, ground
• 1/2 cup tomato paste
• salt
• cayenne
• 1/2 cup slivered blanched almonds, toasted
• rice & beans, pasta, or tortillas

METHOD:

1. In a bowl, break up meat with fork and mix with wine. Set aside. Heat oil in large pan over low heat. Add onions, peppers, jalapenos, and garlic and saute until tender and barely browning. Stir in olives and raisins.

2. Increase heat to medium. Add meat and any liquid, and cook, breaking up meat until it looses color and is uniformly crumbly, about 10 mins.. Stir in oregano, cumin tomato paste and salt and cayenne to taste. Cover & Cook on low 30 mins. Dish can be prepared in advance to this point and reheated later. It should be moist, so may need a little water added. Top with almonds and serve with rice and beans, or tortilla or pasta. SERVINGS: 10 SOURCE: NY Times

Pasilla, Mint, and Pickled Red Onion Sauce

INGREDIENTS:

• 1/2 Cup red wine vinegar
• 3 tablespoons sugar
• 3 tablespoons water
• 1 medium red onion, fine dice
• 10 dried pasilla chilis, stemmed and seeded
• 1/2 cup mint leaves

METHOD:

1. 1-Boil vinegar, sugar and 3 T water. Remove immediately.

2. 2- Place onion in bowl. Pour vinegar mix over. Set aside 15 mins. or so.

3. 3- Place chilies in saucepan, add water to cover. Bring to boil. Reduce heat and simmer till chilies are soft, about 5 minutes. Remove chilies, reserve liquid. When cool enough to handle, scrape pulp off and discard skins.

4. 4- In processor, puree chili pulp, and mint leaves, plus 1/2 cup reserved liquid. Transfer to bowl. Use slotted spoon to lift onions from liquid. Add them, along with 2 T of their vinegar brine. Stir to blend well. Serve right away, or cover and refridgerate. Use within 2 weeks. SOURCE: The Well Filled Tortilla-Victoria Wise & Susanna Hoffman

Pea Soup with Oysters and Pernod

INGREDIENTS:

• 6 cups frozen petit pois
• 1 bunch watercress, trimmed to 2-3 inches long
• 4 tablespoons olive oil
• salt & pepper to taste
• 2 tablespoons lemon juice
• 4 tablespoons Pernod (more if like)
• 16 ounces shucked oysters and liquor

METHOD:

1. In a pot, bring enough water to a boil to cover peas. Add peas, and return to boil. Turn off heat, and add watercress. Cover, and allow to sit for 5 minutes. Drain, reserving liquid.

2. Add half the peas to a food processor with 2 tablespoons of olive oil, and process until pureed but still with bits in it. Spoon into a bowl and set aside. Repeat with remaining peas and oil.

3. In a pan, combine pureed peas and 2 cups pea cooking water. Season with salt and pepper; add lemon juice and 3-5 tablespoons Pernod. If desired refridgerate.

4. To serve, drainoysters, and addto soup with 1/4 cup oyster liquor. Place soup over medium heat, and cook until edges begin to bubble and liquid is hot and oysters have plumped a little, a couple of minutes. Do not boil. Stir in remaining Pernod;adjust seasonings, and serve.

5. Description: "Sounds refreshing!" SERVINGS: 4

Pear Tart with Almond Crust

INGREDIENTS:

• 1 Almond Pie Crust
• 7 ripe slightly firm pears, peeled, cored and sliced vertically
• 2 tablespoons unbleached all purpose flour
• 1/4 cup honey
• 1/3 cup apricot preserves
• 1 teaspoon water

METHOD:

1. To pre-bake the crust: Preheat oven to 400 degrees. Cover crust with greased foil and press it into the sides. Line the crust with dired beans or pie weights to weight it down. Bake for 10 mins. Remove from oven and remove foil and beans. (save beans for future use) Reset oven to 350 degrees.

2. Meanwhile in a large bowl toss the pear slices with the flour. Add honey and toss again. Turn the pear filling into the crust and smooth over the top.

3. When oven is at 350 bake 25 mins.

4. Meanwhile heat the preserves and water together until mixture begins to boil. Pour into a strainer and press through into a small bowl. Cool thoroughly on a wire rack before serving. SERVINGS: 6 SOURCE: Vegetarian Pleasures

Pecan Puffs

INGREDIENTS:

• 1/2 cup sweet butter, softened
• 2 tablespoons brown sugar
• 1 cup flour
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup pecans, ground
• confectioner's sugar

METHOD:

Cream butter & sugar. Add vanilla and nuts and sift in the flour & salt. Blend thoroughly. Form into small balls. (I use a teaspoon scoop) Bake 325 degrees until pale brown on bottom. (9 mins??) Roll immediately in confectioners sugar. After cookies cool, you can roll them again. Makes about 30 cookies~ SOURCE: Mini cookbook

Perfect Protein Salad

SUMMARY:

Healthy, refreshing salad. Very popular in my house!

INGREDIENTS:

• 3/4 cup soybeans, soak at least 4 hours and wheat berries at least 30 minutes
• 3/4 cup wheat berries, soaked
• 1/3 cup cider vinegar, to taste
• 1 teaspoon salt
• fresh black ground pepper, to taste
• 1/4 cup dill, minced
• 1/4-1/3 cup mayonnaise
• 1/2 sm garlic cloves, minced
• 1/2 cup parsley, minced
• 1 cup cottage cheese/or mashed tofu
• 3 scallions, finely minced
• 1 medium carrot (1 carrot), minced
• 1 small cucumber, peeled, seeded & minced
• bell pepper

METHOD:

1. 1. Place soaked soybeans in a medium saucepan and cover with water. Place wheatberries or rye berries in another saucepan, add at least 2 cups water. Bring each to boil, partically cover, and simmer til tender. (1-1 1/4 hours) You can cook them together, even. When soybeans are crunchy-but-tender, and the grains are chewy-but-tender, rinse them in a colander and drain well. Transfer to a medium sized bowl)
2. 2. Combine everything and mix well. Served garnished with ripe tomato slices and enjoy!! Great to have in the fridge at all times!!! SERVINGS: 8 SOURCE: Moosewood Cookbook

Pineapple Upside Down Cake

INGREDIENTS:

• 1 cup firmly packed brown sugar
• 1/2 cup unsalted butter
• 1 can 20 oz. pineapple slices or fresh pineapple slices, cut in rings or segments

METHOD:

1. 1 1/2 cups all purpose flour 6 tablespoons cake flour 6 tablespoons ground almonds (from 2 oz.) 3/4 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups sugar 1 cup unsalted butter -- room temp. 4 large eggs -- room temp. 3/4 teaspoon vanilla 3/4 cup sour cream

2. Start by making the caramel topping. Take the brown sugar and butter and combine and melt in a saucepan on medium heat until the sugar dissolves and the mixture is bubbly. This should take several minutes. Pour the mixture into a 10" diameter stick free cake pan with 2 inch high sides. Arrange the pineapple slices in a single layer on top of the caramel.

3. Preheat the oven to 325 degrees F. Whisk the fours, almonds, baking powder, and salt in a large mixing bowl. In a separatte bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients alternatley with sour cream in 2 additons each, beating well after each addition. Pour the cake batter over the caramel and pineapple slices.

4. Bake the cake until the tester inserted into the center comes out clean, about 1 hour to 1 hour and 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. SErve warm or at room temperature.

5. Description: "Dense with nuts" SERVINGS: 12

Pistachio and lemon cake

INGREDIENTS:

• 2 1/4 sticks 270 gr. butter
• 1 lemon, zested and juiced
• 1 vanilla bean, split and seeded
• 100 grams almonds, blanched
• 120 grams pistachios, shelled
• 250 grams castor sugar
• 4 organic eggs
• 40 grams flour

METHOD:

1. 1 lemon -- grated and juiced 60 grams pistacios 50 grams sugar

2. Turn oven to 300 degrees

3. Line baking tin with parchment and 20grams butter.

4. Soften remaining butter. Grate lemon peel. Split vanilla pod, Grind almonds and pistachios together.

5. Beat butter and sugar until flufffy. Add the eggs one at a time. Add the zest and vanilla-then fold in the nuts. Seive in the flour.

6. spoon mix into tin. Bake for 45 mins. until skewer comes out clean.

7. For the topping-Grate the lemon, squeeze the juice, half pistachios. Mix lemon juice with wugar. boil until thick. Add zest and pistachios. Pour on top.

8. Limoncello?

9. Description: "from England" SERVINGS: 8

Plank Barbequed Salmon

INGREDIENTS:

• 2 Tablespoons sesame oil
• 3 tablespoons brown sugar
• 1 teaspoon dill weed
• 1 tablespoon sesame seeds
• 3 tablespoons water
• pepper
• soy sauce
• lemon juice
• salmon

METHOD:

Make fire on barbeque for indirect heat, and soak cedar plank for 30 mins.. Mix sugar, sesame seeds and oil, dill and little water, with some pepper and soy. Put on cleaned filet, skin side down. Let marinate. Cook skin side down on plank about 30 mins.. -till tender and flakey. Add a squirt of lemon.

Play Dough

SUMMARY:

quick & easy- Penzy's sells bulk Cream of tartar

INGREDIENTS:

• 1 cup white flour
• 1/4 cup salt
• 2 tablespoons cream of tartar
• 1 cup water
• 2 teaspoons food coloring
• 1 tablespoon oil

METHOD:

1. Cook and stir over medium heat for 3-5 minutes.

2. When ball forms in pot, turn out and knead on a flored surface.

3. Store in airtight container or plastic bag.

4. Description: "stove-top"

Polenta and Orange Upside-Down Cake

INGREDIENTS:

• Vegetable oil, for greasing pan
• 1/3 cup sugar
• 3 cups blueberries
• 2 large eggs
• 1 cup sugar
• zest of orange, finely grated
• 2/3 cup orange juice
• 2/3 cup olive oil (not virgin) or sunflower
• 1/2 cup polenta
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

METHOD:

1. Heat oven to 350 degrees. Grease and line base and sides of 9" square pan with baking parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.

2. In a mixing bowl, combine eggs, 1 cup sugar, and orange zest. Whisk until pale and thick. Add orange juice and oil and whisk until blended. Add Polenta, flour, baking powder and salt, and fold together until batter is smooth. Pour into prepared pan.

3. Bake until a cake tester inserted into center of cake comes out clean, about 45 minutes. (Cake will be golden and springy to the touch.) Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm.

4. Description: "easy, good with ice cream or alone" SERVINGS: 6

Polkanes- Yukatan Pre-Columbian Cakes

INGREDIENTS:

• 2 cups masa harina
• 3/4 teaspoon salt
• 1 1/2 cups white beans, cooked and well seasoned
• 1/2 cup pumpkin seeds, ground
• 2 tablespoons oregano, chopped
• 1/4 cup onion or shallot, minced
• oil or lard, as needed, (about 2-4 cups)

METHOD:

1. Masa Dough- Make the masa into a dough by adding salt and 1 1/2 - 2 cups of water. Stir well and knead it a bit-it should not be sticky or dry- and then let rest, covered, for a least 15 minutes. Mix together all the remaining ingredients except oil.

2. Flatten about 1/8 of the dough on your hand, then fill it with stuffing. The dough will be flexible, so you'll be able to make an egg-shaped dumpling by enclosing some of the filling within. (even if the dumpling is imperfect-that is, with some filling escaping, it's fine. Just shape it nicely and don't worry about beans or onion on the surface) Repeat with the rest.

3. Fry in about 1/4 inch of oil or lard, turning as needed to brown beautifully. Serve hot or at room temperature with a tomato pumpkin seed salsa.SOURCE: NYTimes

Pork Braciole with Ziti and Tomato Sauce

INGREDIENTS:

• 8 ounces pork cutlets(8 boneless), pounded for tenderness
• 2 Tablespoons unsalted butter, melted
• 3 tablespoons bread crumbs
• 1/2 cup grated pecorino cheese
• 2 tablespoons parsley, chopped
• 1 large clove garlic, minced
• 1/4 teaspoon dried sage, crumbled
• salt and pepper
• 2 tablespoons olive oil
• 1 small onion, grated
• 1/2 cup white wine
• 2 cups crushed tomatoes
• 1 tablespoon tomato paste
• 1 bay leaf
• ziti pasta

METHOD:

1. Pound pork and tenderize them; brush with melted butter.

2. Combine bread crumbs, 1 T pecorino, garlic, sage, 1/4 t salt, pepper and 3 T water. Spread 1 t filling in center of each cutlet. Roll up and fasten with a toothpick.

3. In a skillet, warm oil, add meat rolls and brown evenly all over, about 10 mins..Remove from pan.

4. Add onion and saute to wilt. Stir in wine and allow to evaporate. 3 mins. Add tomatoes and paste and 1 cup water or broth. simmer 5 minutes.

5. Return meat to pan simmer partially covered on very low heat till tender, about 50 minutes.

6. Cook ziti- and serve with sauce and extra pecorino at the table. SERVINGS: 4

POT BUTTER

INGREDIENTS:

• one pound butter
• 3 cups water
• ounce marijuana

METHOD:

Boil water and add butter until melted.
Grind weed until very fine, this is key, and, whisk into boiling water until no clumps. Cover pot and simmer very, very low, (around 200 degrees, don't boil), around 4 hours. Don't make too hot or may ruin beneficial properties. Strain through cheese cloth into tupperware-type container. Refrigerate until butter hardens on top. It will be bright green. Drain out water, and, butter is ready to use. SERVINGS: 32 SOURCE: Junior

Power Balls (Energy Bites)

INGREDIENTS:

• 2 1/2 cups rolled oats
• 1/2 cup raw pumpkin seeds(pepitas)
• 1/2 cup raisins & apricot pieces
• 2 tablespoons raw sunflower seeds
• 1 teaspoon cinnamon
• 1/2 cup almond butter
• 1/3 tablespoon honey, +1Tbs.
• 2 tablespoons barley malt syrup
• 1 teaspoon vanilla

METHOD:

1. Grind 1/2 cup of oats and 1/4 cup of pumpkin seeds in food processor until powdery. Transfer to a medium bowl. Set aside;

2. Combine remaining 2 cups of oats, remaining 1/4 cup of pumpkin seeds, raisins, sunflower seeds, and cinnamon in large bowl. Stir in almond butter, honey, barley malt and vanilla until soft dough forms. ( I prefer less honey.)

3. Moisten hands, and roll dough into 1" balls. Coat balls in oat powder. Place in freezer 20 minutes to set, then serve ofr store in fridge.

4. Description: "healthy nutty" SERVINGS: 12

Preserved Lemon Polenta Cakes

INGREDIENTS:

• 3 tablespoons Tablespoon unsalted butter
• 2 tablespoons shallot, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 small red serrano pepper, finely minced
• 2 cups chicken stock
• 3/4 cup polenta, not prepared polenta
• 1/4 cup preserved lemon, chopped
• 1 cup zucchini, grated rind and juice
• sea salt
• about 3 tablespoon olive oil

METHOD:

1. preheat oven 300 degrees Heat butter in large saucepan and saute shallot, ginger, and chile until soft, about 2 mins.. Add stock and gently bring to simmer. Slowly sprinkle in polenta to boiling stock while continuously whisking, making sure that no lumps form. Once all polenta is incorporated, reduce heat to low and continue to stir frequently with a wooden spoon until it begins to thicken, about 10 mins..

2. Stir in preserved lemon, and zucchini; season to taste with salt. Remove polenta from heat and allow to cool. Divide mixture into four portions and carefully shape each portion into individual cakes about 3 inches in diameter.

3. Heat oil in a large skillet over high heat. Cook the polenta cakes until golden brown, about 5 mins. on each side. Drain on paper towels and keep warm in oven until ready to serve.
   Good with Grilled Ostrich FiletsSOURCE: Nirmala's Kitchen

Provencal Sandwich with Tuna, Basil & Tomatoe

INGREDIENTS:

• 1/2 cup red wine vinegar
• 6 whole anchovy filets, rinsed & minced
• 2 garlic clove, minced
• 1 cup virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons parmesian cheese, grated

METHOD:

1. 1 large round crusty loaf French bread -- split horizontally in half 2 cups radishes -- thinnly sliced 2 cups basil leaf 2 cans white tuna -- flaked 1 large red onion -- sliced thin 4 tomato -- slices

2. Whisk together ingredients for dressing

3. Hollow out loaf of bread- spoon sauce over each half evenly to cover each half

4. layer in each half loaf; radishes, basil, tuna, onion, tomatoe

5. Spoon over more sauce

6. Put two halves together & wrap tightly in plastic wrap.

7. Serve four or more hours later- Turn it over once in a while.

8. Cut into wedges and serve with extra sauce on the side.

9. Description: "great for picnic" SERVINGS: 4

Puffed Oat Pumpkin Muffins

INGREDIENTS:

• 2 cups flour, sifted
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup milk
• 1/4 cup shortening or oil, melted
• 2 eggs
• 1 1/2 cups puffed oat cereal
• 1/2 cup nuts, chopped

METHOD:

1. Pre-heat oven to 400 degrees.

2. Sift together flour, sugar, baking powder, spice and salt.

3. Combine pumpkin, milk, shortening and eggs and beat just until well mixed. Add liquid to dry ingredients and stir just until moistened. Stir in cereal and nuts.

4. Spoon into greased muffin pans. Bake 20 minutes.

5. Yield: "18 "

Pulled Pork

INGREDIENTS:

• 5 lbs. Boston butt roast, w/bone
• salt
• olive oil
• pepper
• 2 cups cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• salsa or hot pepper sauce
• pepper

METHOD:

1. Roast meat indirectly over coals for approx. 5 hours till tender. Wrp in foil for 20-30 minutes.

2. Bone should pull right out. Shred with forks.

3. Serve on soft burger buns and put on vinegar sauce and cole slaw-

4. Description: "bone-in Boston Butt"

Pumpkin - Kabocha Squash Pie w/ Ginger Butterscotch Sauce

INGREDIENTS:

METHOD:

1. KABOCHA SQUASH PIE Adapted from Pichet Ong Time: About 2 1/2 hours

2. For the filling: 1 medium kabocha squash, about 3 pounds 10 ounces (1 1/3 cups) cream cheese, at room temperature 1 cup sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon freshly ground nutmeg (about 1/4 of a nutmeg) 1/2 teaspoon salt 1 1/2 tablespoons brandy 2 eggs at room temperature

3. For the crust: 3/4 cup (2 ounces) walnuts 1/2 cup, packed, light brown sugar 3/4 cup graham cracker crumbs (about 7 crackers) Grated zest of 1 lime 3/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 3/4 teaspoon salt 1/4 cup (2 ounces) unsalted butter, melted CrËme fraÓche, for serving (optional) Ginger butterscotch sauce, for serving (see recipe).

4. For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle. 2. Heat oven to 325 degrees. For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees. 3. In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt. Pour melted butter over this mixture, and mix with your fingers until butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees. 4. When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups. 5. In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy and then eggs, one at a time. Finish mixing with a rubber spatula. 6. Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crËme fraÓche and drizzled with butterscotch sauce. Yield: 8 servings.

5. GINGER BUTTERSCOTCH SAUCE Adapted from Pichet Ong Time: 25 minutes plus 30 minutes' cooling

6. 1 pound dark brown sugar 2 1/2 ounces (about 4 inches) fresh ginger root, peeled and sliced into coins 1 vanilla bean, split lengthwise, pulp scraped 10 tablespoons (5 ounces) unsalted butter, cubed 2 cups heavy cream 3/4 teaspoon salt.

7. Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes. 2. Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator. Yield: 3 1/2 cupsSOURCE: MY Times-11/17/2004

Pumpkin Bars

INGREDIENTS:

• 8 ounces flour
• 4 ounces pecan, chopped
• 3 ounces sugar
• 2 ounces light brown sugar
• 1 tablespoon cinnamon
• 6 ounces cold butter, small pieces
• 1 medium egg
• 1 3/8 lbs. pumpkin puree
• condensed milk, sweetened
• 3 medium egg
• 3/4 teaspoon allspice
• 1/4 teaspoon salt

METHOD:

1. Preheat oven-350degrees

2. For dough-Mix flour, pecans, sugars,1 1/2 t cinnamon, add butter-Beat till crumbly.

3. Measure 7 1/2 ounces and set aside. Add 1 egg plus 1 T water to remaining mixture to form dough.

4. Spread dough in 9"x13" baking pan.

5. Filling-Combine pumpkin, condensed milk, remaining egg, allspice, salt, remaining cinnamon. Pour into the baking pan and top with reserved crumbs.

6. Bake till set 35-45. minutes. Let cool on rack.

7. Chill and cut into 12 squares

Pumpkin Pudding

INGREDIENTS:

• 4 cups Pumpkin
• 1 cup light brown sugar
• 2 tablespoons molases
• 1 cup sugar
• 3 tablespoons cinnamon
• 1 dash nutmeg
• 1 1/2 teaspoons salt
• 2 tablespoons melted butter
• 2 tablespoons brandy
• 6 well beaten eggs
• 4 cups heavy cream

METHOD:

1. Mix well: Pumpkin, sugar molases then add the rest and the cream last

2. Make carmelized suger: Heat 2 cups sugar over low heat stirring unitl brown then SLOWLY add about 1 cup hot water heat some more unitl the right viscosity.

3. bake at 325 in a water pan for about 30min

4. Description: "Family Favorite" SERVINGS: 8

Que Sera Sarah Brownies

INGREDIENTS:

• 8 ounces unsweetened chocolate, I melt in double boiler, and add a little extra unsweetened cocoa for extra chocolatey
• 1 cup unsalted butter
• 5 large eggs, room temp.
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract
• 3 tablespoons instant coffee granules, may want to add a little extra
• 3 3/4 cups sugar, I cut down on this amount by at least 1/4 c.
• 1 2/3 cups unbleached all purpose flour
• 1 cup walnuts, coarsely chopped (optional)

METHOD:

1. 1. Preheat convection oven to 350 degrees F. Line an 11 x 9" pan with foil, leaving a little overhang around edges of the pan. Butter the foil.
2. 2. Melt the chocolate & butter in small saucepan over low heat, watching carefully and stirring occasionally, just until smooth. ( use double boiler, and add a little extra unsweetened cocoa)
3. 3. Using electric mixer, beat eggs, vanilla & almond extracts, coffee and sugar in a large mixing bowl at the highest speed for about 10 minutes. (I use about 1/4 cup less sugar, maybe even less, and maybe a little extra coffee, depending how you like them) The mixture should increase in volume and look like softened coffee ice cream. Mix in the melted chocolate and butter on low speed until just blended. Add the flour & nuts & stir until mixed. (I omit nuts) Turn the brownie mixture into the prepared pan.
4. 4. Bake the brownies in the center of the convection oven just until a hard crust forms on the top and the edges are very slightly browned, 18-20 minutes. The batter underneath the crust will be runny and undercooked by normal baking standards. Let the brownies cool to room temperature.
5. 5. Refridgerate the brownies at least 6 hours or overnight. Using the foil, lift the brownies from the pan. Cut into 20-25 squares. (we even make more little squares because they're rich)SOURCE: Open House Cookbook-Sarah Leah Chase

Quinoa and Black Bean Salad

INGREDIENTS:

• 1 1/2 cups quinoa, wash in at least 5 water changes. rub grains and let settle and drain using a fine sieve at the end.
• 1 1/2 cups cooked black beans
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 cups cooked corn (cut from about 2 ears of
• corn)
• 3/4 cup green bell pepper, finely chopped
• 2 pickled jalapenos, seeded & minced
• 1/4 cup fresh coriander, finely chopped
• 5 tablespoons fresh lime juice
• 1 teaspoon salt
• 1 1/4 teaspoons ground cumin
• 1/3 cup olive oil

METHOD:

1. After quinoa is washed and drained cook in salted boiling water for 10 minutes. Drain and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel & lid, until fluffy and dry, about 10 minutes (check water level occasionally, adding water if necessary)

2. While quinoa cooks in a small bowl toss beans with vinegar salt & papper to taste.

3. Transfer quinoa to a large bowl & cool. Add beans, corn bell pepper, jalapenos, and coriander. toss well.

4. Make dressing- In a small bowl whisk lime, salt, and cumin. Add oil in a strteam, whisking.

5. Drizzle dressing over salad & toss with salt & pepper.

6. Description: "refreshing, serve at room temperature" SERVINGS: 4

Quinoa with Pistacios, Parsley and Mint

INGREDIENTS:

• 1/2 cup pistacios, shelled
• 1 cup quinoa
• 1/2 teaspoon salt
• 1/4 cup parsley, chopped
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons mint, chopped

METHOD:

1. Toast pisstachios in small skillet over medium heat 3-4 minutes, or until fragrant and golden brown. Transfer to cutting board. Cool slightly and chop. Set aside.

2. Toast Quinoa in heavy saucepan over medium heat 3 minutes or until light brown and beginning to pop. Stir in salt and 2 cups water. Cover. Bring to boil and reduce heat to medium-low, and simmer 15 minutes., or until water is absorbed. Transfer to serving bowl and let cool.

3. Add parsley, oil, lemon, mint and pistachios to colled quinoa. Season to taste with salt and pepper. Let stand 20 minutes for flavors to develop. Adjust seasonings adding a little lemon juice if necessary.

4. May serve on a bed of lettuce.

5. Description: "fluffy" SERVINGS: 4

Red Enchiladas

INGREDIENTS:

• 1 dozen corn tortillas
• 2 cups Red Chile Sauce
• 4 cups cheese, sharp, grated
• 1/2 cup onions, chopped
• lettuce, shredded
• eggs

METHOD:

Fry individual tortillas in hot fat or warm in microwave. If frying leave only long enough to soften. Do not fry crisp. Immerse tortilla completely in Chile Colorado. Take out and place on serving plate and sprinkle generously with cheese and onion. Continue to layer in cake fashion until each plate has 2-3 tortillas. If tortillas seem too dry, spoon added sauce to taste. For a more Southwestern tradition, fry and egg sunny side up, and serve on top of enchiladas. Garnish around edge with lettuce.

Rhubarb Strawberry Crumble

INGREDIENTS:

• 1 cup flour
• 1/3 cup oats
• 2 Tablespoons sugar, plus 4 teaspoons
• 1 stick butter, melted
• 3-4 tablespoons sugar for sprinkling
• 5 stalk rhubarb, chopped to 1 1/2 cups
• 1 quart strawberries
• 1/2 juice lemon
• 3 tablespoons cornstartch

METHOD:

Heat oven 375 degrees- Prepare crumble topping. Mix flour, oats, & sugar w/melted butter till crumbly. (can refrigerate if needed) Prepare filling- Toss rhubarb and strawberries, lemon juice, sugar & cornstarch. Put in 9" deep dish pie plate. Sprinkle with topping mixture, thick & evenly. Place on foil lined cookie sheet and bake till bubbling and golden brown-30-40 mins.. Whipped cream is good!!

Rib Roast

INGREDIENTS:

• 7 pounds rib roast-beef, may want butcher to cut meat from bone and tie together for easier carving or get boned such as sirloin.
• seasoning

METHOD:

1. For rare meat- either cook at highest possible temp for 15 mins and then turn down to 350 degrees and cook for 15 mins. per lb - or 425 degrees throughout for 15 mins. per pound, think 15 mins per lb as about 33 mins for every 2 lbs.. She usually does 15 mins per lb, then adds on an extra 5 mins. so not as rare. For med. rare, 20 mins lb., or 44 mins per 2 lbs.

2. Be sure to let rest properly. Cover with loose foil and leave for at least 15 to 35 mins. or more on board. SERVINGS: 8 SOURCE: Nigella Lawson-Feast: Food to Celebrate Life

Rich Chocolate Cookies

INGREDIENTS:

• 1 1/2 cups 180 grams all purpose flour
• 2 T dutch processed cocoa powder
• 1/2 t baking powder
• 1/2 t salt
• 8 T unsalted butter, slightly softened
• 1 cup superfine sugar
• large egg
• 1 teaspoon vanilla extract
• 1 t or 2 grams instant espresso poder, dissolved in 1/2 t boiling water
• 3 oz unsweetend choclate, melted in double boiler
• royal icing, for decorating

METHOD:

1. Sift together flour, cocoa, baking powder, baking soda, and salt. In large bowl of mixer, beat butter on medium until creamy and light, about 3 minutes. Add the sugar in a steady stream, continuing to beat of 2 minutes. Add the egg, vanilla and espresso mixture. Continue beating, scraping down sides and then add melted chocolate.

2. Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form two disks. Wrap in plastic and chill for at least two hours.

3. Heat oven to 350. Line two sheets with parchment of silicone mats. Roll out dough between to sheets of parchment or wax paper until 3/16" thick. Cut into shapes, using cookie cutter of different sizes to use as much dough as possible. It's not as good the second time. Transfer to baking sheets, 1/2" apart.

4. Bake 9-11 minutes rotating the trays to ensure even baking, or until cookies look set on top and have a slight sheen. Remove from oven and wait 2 mins. before transferring to wracks to cool. Frost with Royal Icing if desired. SERVINGS: 24 SOURCE: NY Times 2015

Roast Pumpkin with Cheese "Fondue"

SUMMARY:

Put this in the middle of the table and let everyone scoop out a portion onto their plates. Yum!!!

INGREDIENTS:

• 1 15" piece of baguette, cut into 1/2" slices (7 oz. total)
• 1 7 lb. orange pumpkin
• 1 1/2 cups heavy cream
• 1 cup reduced sodium chicken or veg. stock
• 1/2 teaspoon grated nutmeg
• 2 1/2 cups Gruyere , coarsely grated (6 oz.)
• 2 1/2 cups Emmental, coarsely grated (6 oz)
• 1 tablespoon olive oil

METHOD:

1. Preheat oven to 450 degrees with rack in lower third. 2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 mins.. Transfer to a rack to cool.

2. Remove top of pumpkin by cutting a circle (3 inches in diameter) around the stem with a small sharp knife. Scrape out seeds and any loose fibers from inside with a spoon (incl. top of pumpkin) Reserve seeds for another use if desired. Season inside pumpkin with 1/2 teaspoon salt.

3. Whisk together cream, broth, nutmeg, 1 tsp. salt and 1/2 tsp pepper in bowl. Mix together cheeses in another bowl.

4. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup of cheese and about 1/2 cup of cream mixture. Continue layering bread, sheese and cream mixture until pumpkin is filled about 1/2 inch from the top, using all cream mixture. (you may have leftover cheese and bread)

5. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside with olive oil all over. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours. SERVINGS: 8 SOURCE: Gourmet Nov. 2008

Roasted Carrots w/Feta and Parsley

INGREDIENTS:

• 3 pounds carrots, cut diagonally in 2" pieces
• 3 tablespoons extra virgin olive oil
• course sea salt
• fresh ground pepper
• 1/2 cup crumbled feta
• 2 tablespoons flat leaf parsley, chopped

METHOD:

1. Preheat oven to 425 degrees. Toss carrots with oil and bake on a baking sheet, with salt and pepper. Roast for about 25 minutes, till tender and carmelized.

2. Transfer to a bowl and toss with parsley and feta. SERVINGS: 4 SOURCE: Marthas /3/2010

Roasted Moroccan Spiced Salmon

INGREDIENTS:

• 3/4 teaspoon gr. cinnamon
• 3/4 teaspoon gr cumin
• 1/2 teaspoon salt
• 1/2 teaspoon gr ginger
• 1/4 teaspoon mustard powder
• 1/4 teaspoon gr nutmeg
• 1/8 teaspoon cayenne
• 2 teaspoons sugar
• 2 pounds boneless salmon, 1" thick, skin on, center cut filets
• 1 tablespoon lime juice

METHOD:

1. 1-In small bowl, combine spices, sugar & salt; set aside 2-Line baking sheet with foil, spray with oil. Rinse salmon w/cold water, pat dry, and put on baking sheet. Lightly sprinkle rub on skin, turn over, and rub remaining spice all over. Allow salmon to come to room temp, 30-40 minutes. 3-Preheat oven to 425 degrees. 4-Sprinkle salmon with lime juice and roast in oven 12 minutes. Remove from oven and allow to stand at room temp. for 15 mins. The salmon will still be rare when removed from oven, but will finish cooking as it rests. After 15 minutes, wrap tightly in foil and refrigerate for at least 2 hours before serving.

2. (If don't like chilled, can let come to room temp.) SERVINGS: 6 SOURCE: Allrecipes & Angie Chamberlain

Roasted Pumpkin Seeds

INGREDIENTS:

• 1 T plus 1/4 t salt
• 2 cups cleaned pumpkin seeds
• 2 teaspoons olive oil
• 1 teaspoon spice blend(chili powder, curry powder, seafood seasoning, garam masala, etc..)

METHOD:

1. Bring 1 T salt and 4 cups water to a boil. Add pumpkin seeds and boil 10 mins.. Drain, and spread on paper towel lined plate or baking sheet to dry and cool.

2. Preheat oven to 400 degrees. Toss pumpkin seeds with oil and spice (if using), in large bowl, and season with 1/4 teaspoon of salt, (if using). Spread on baking sheet in single layer and bake 10-12 minutes, or until crisp and golden, stirring occasionally. Cool before serving.SOURCE: Vegetarian Times

Roasted Tomatoes

INGREDIENTS:

• 8 medium tomatoes
• Olive oil
• Pinch salt

METHOD:

1. Preheat oven to 200 degrees. Core tomatoes and rub outside with oil. Sprinkle salt in center. Place on sheet pan and roast for approximately 4 hours. When cool enough to handle, peel the thin, papery skin and process tomato until smooth.

2. Source: "Florida Tomato Committee" Yield: "2 Cups"

Roman Style Spring Lamb

INGREDIENTS:

• 1 teaspoon salt
• 1/2 teaspoon pepper, fresh ground
• 3 pounds young lamb, from shoulder or leg, 2" chunks
• 2 tablespoons fat, lard or olive oil
• 1 tablespoon rosemary, chopped
• 1 teaspoon garlic, chopped
• 2 teaspoons flour
• 1/2 cups white wine or champagne vinegar
• 4 large anchovy filets, chopped

METHOD:

1. prepare meat Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauce pan over med. high heat. Brown the meat in an uncrowded pan.

2. Reduce heat to medium and return all the meat to the skillet.
   Add rosemary, and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat and turn the meat to absorb. Add the vinegar and bring to a boil, scraping brown bits on the bottom of the pan. Add 1/2 cup of water, and lower heat so that it barely simmers and cover the pan.

3. Cook for an hour, until meat is very tender, turning every once in a while. Add a few tablespoons of water if the sauce is too thick and meat is beginning to stick to the pan.

4. Mash the anchovies in a small bowl. Take 1/2 cup of the sauce and mix it in. Add the mixture to the meat, stirring briefly, coating the meat.

Arrange on peas salad.. SERVINGS: 6 SOURCE: NYT 4/12/17

Roquefort Cheese Ball

INGREDIENTS:

• 8 ounces cream cheese
• 8 ounces extra sharp Cheddar Cheese
• 3 ounces Roquefort cheese
• 1 tablespoon Worrcestershire sauce
• 1 small clove garlic, pressed
• 1/2 cup pecans, chopped fine
• 1/2 cup parsley, minced

METHOD:

1. Aloow cheese to soften at room temperature. Break into pieces, add Worcestershire and garlic.

2. Cream thoroughly with beater.

3. Stir in 1/4 cup pecans. Chill until firm enough to shape into a ball. Cover ball with parsley and remaining pecans. Serve with crackers.

4. Description: "festive"

Salmon with Brown Sugar-Chipotle Honey Berry Glaze

INGREDIENTS:

• 1 cup frozen black berries, thawed and strained
• 2 tablespoons honey
• 2 tablespoons butter, melted
• 1 teaspoon lime juice
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 1/2 teaspoons chipotle chili powder
• 4 6-8 ounce salmon fillet

METHOD:

1. Preheat oven to 425 degrees.

2. Mix together first four ingredients and cover fish with it.

3. Dip top of fish in dry mixture of the next three ingredients.

4. Bake-

5. Description: "mmm" SERVINGS: 4

Salsa Verde

INGREDIENTS:

• 3 cups water
• 2 1/2 teaspoons salt
• 2 cloves garlic
• 4 chiles serranos
• 1 lb. tomates verdes, husks removed
• 1/2 cup cilantro, loosley packed
• 1/4 cup onion, chopped

METHOD:

1. In a suacepan, bring water and 1 teaspoon of the salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered, 8-10 minutes. Drain, reserving 1/2 cup of the liquid.

2. Transfer the garlic, chilies and tonates verdes and the liquid to a blender. Add the cilantro and teh remaining salt and puree briefly. Transfer to a bowl.

3. Stir in the onion and tlet the sauce cool before seving. It can be refridgerated for up to three days.

4. Description: "basic green Mexican Salsa" Yield: "2 cups"

Sauerkraut from Poland

INGREDIENTS:

• Sauerfraut
• olive oil
• fresh lemon juice
• crushed garlic
• fresh dill
• sugar
• Salt & Pepper

METHOD:

SERVINGS: 6 SOURCE: Leszek Wojcik's wife Nina-Kuzma-Sapeijewska

Sauteed Chicken Breasts with Mustard and Tarragon

INGREDIENTS:

• 3 tablespoons unsalted butter
• 2 tablespoons oil
• 3 whole, large chicken breasts, skinned, boned and halved
• 2 medium shallots, finely chopped
• 1/2 cup white wine
• 1 cup chicken stock
• 2 medium cloves of garlic, minced
• 3/4 cup whipping cream
• 3 tablespoons grainy mustard
• 1 tablespoon tarragon, finely chopped, or 1 t dried
• 1 teaspoon thyme, finely chopped or 1/2 t dried
• 1/2 teaspoon salt
• pinch white pepper, coursely ground
• 1 tablespoon parsley, chopped for garnish

METHOD:

1. 1- In large skillet heat 2 T butter and 1 T oil over med-high heat. Add breasts and saute over med-high til golden brown on sides; this sears in juices. Remove from skillet to dish and cover to keep warm.

2. 2- Add remaining butter and oil and heat til foamy. Add shallots and saute for about 2 mins, till softened. Add wine, stock and garlic and bring to boil. Boil til liquid is reduced to about 1/2 cup.

3. 3- Whisk in cream and mustard and bring to boil. Cook til slightly thickened. Add tarragon, thyme salt, and pepper and whisk well. Taste for seasoning.

4. 4- Return breasts and extra juice and cook about 5 mins til warmed but not overcooked. Garnish with parsley. SERVINGS: 4 SOURCE: Cuisine of California

Sauteed Flounder with Balsamic Brown Butter

INGREDIENTS:

• 1 1/2 tablespoons fresh chives, chopped
• 1 teaspoon fresh tarragon, chopped
• 1 teaspoon fresh thyme leaves
• 4 7 ounce flounder or sole filets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour
• 3 tablespoons vegetable oil
• 1/4 cup butter
• 1/4 cup balsamic vinegar

METHOD:

1. Combine first 3 ingredients. Set aside.

2. Season filets with salt and pepper. Dredge in flour.

3. Saute fillets in hot oil in a large skillet, over medium-high heat, 3-5 minutes on each side or until lightly browned and fish flakes with a fork. Remove to warm plates;set aside and keep warm.

4. Melt butter in a small skillet over medium-high heat. Swirl pan by the handle until butter turns golden brown. Remove from heat; stir in vindgar. Spoon balsamic brown butter over fillets. Sprinkle with fresh herbs.

5. Description: "quick" SERVINGS: 4

Savory Dutch Baby Pancake

INGREDIENTS:

• 1 plus 2 T cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 large eggs
• 3/4 cup whole milk
• 2 tablespoons fresh thyme, chopoped fine
• 2 tablespoons chives, parsley or tarragon, chopped fine
• 6 tablespoons unsalted butter
• 3/4 cup Parmigiano-Reggiano or Gruyere
• flaky sea salt, for garnish
• Siracha, optional for serving
• lemon wedges, for serving

METHOD:

1. heat oven to 425 degrees. In a large bowl whisk flour, salt, and pepper. In a separate bowl, whisk eggs and milk. Whisk wet ingredients into dry until just combined. Store in herbs.

2. Melt butter in a heavy 12 inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5-7 mins.., then swirl skillet so that the butter coats the bottom.

3. Pour batter into pan and scatter cheese and flaky salt over the top. Bake until puffed and golden, about 25 minutes. Serve with sriracha and lemon wedges on the side. SOURCE: NY Times

Sepen (Tibetan Hot Sauce)

INGREDIENTS:

• 1 whole dried small red chilies, soak overnight in cold water or cover with boiling water and soak 20 Mins.
• 1 teaspoon Sichuan peppercorns (opt.)
• 1/2 cup cilantro, coarsely chopped leaves & stems
• 2 teaspoons garlic, minced
• 2 tablespoons ginger, minced

METHOD:

1. After peppers are soaked, discard liquid.

2. If using peppercorns, coarsely grind in grinder or with mortar.

3. In blender or with mortar, combine all ingredients with 2 T water and grind until smooth (seeds from chilies remain whole). The finished sauce should be thick as ketchup; thin with water as needed.SOURCE: Yowangdu.com

Sesame Orange Granola

INGREDIENTS:

• 1 cup shredded coconut meat, toasted
• 1/2 cup vegetable oil
• 1/3 cup maple syrup
• 2 large oranges, grated zest
• 4 cups rolled oats
• 1 cup almonds, sliced
• 1 cup raw cashews, coarsely chopped
• 1/3 cup honey
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/3 cup sesame seeds
• 1 cup dried fruit, chopped, apricots, cherries, dates, apples ...

METHOD:

1. Position racks in upper third or center of 375 degree oven.

2. Spread cocnut on baking sheet and bake in center of oven until lightly toasted. (4-6 minutes) Be careful, can burn easily. Transfer to a llarge bowl.

3. Bring oil, maple syrup and orange zest to a boil over medium heat in saucepan. Place oats, nuts, spices and sesame seeds in large container and mix well with syrup mixture, and honey. Try and coat the oats, etc., well. I use double the oats ( a whole large carton, and various other grains, such as wheat germ, bran, ground flax seed, or toasted flax seed, etc..)

4. Spread in large pans, or sheets, and bake, stirring every 15 minutes or so, until turns a desired golden color. Since I make a lot, it can take an hour.

5. Remove from oven and pour into a large bowl and mix with dried fruit, bee pollen is nice, also. Let it cool.

6. (can be stored in containers up to 1 month) SOURCE: Art Smith

Sesame Salad Wraps

INGREDIENTS:

• 1/4 cup fresh ginger, sliced
• 1/4 cup garlic, sliced
• salt & pepper
• 2 whole chicken breasts, with skins & bones or 2 paks tempeh
• 4 cups nappa cabbage, shredded
• 4 cups red cabbage, shredded
• 2/3 cup opal or green basil, shredded
• 1/2 cup rice vinegar
• 1/2 cup tamari soy sauce
• 2 tablespoons toasted sesame seed oil
• 2 tablespoons hoisin sauce
• 3 teaspoons Asian chili sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons black sesame seeds
• 1 cup carrot, snow peas, or other veggies, sliced,shredded
• 1 package rice papers

METHOD:

1. In a skillet with about 1" water, add sliced ginger & garlic. Season chicken breasts with salt & pepper, or tempeh. Place in water & simmer over medium heat till done. (bout 20 mins, or 5 for tempeh)Let cool & set aside. If you have leftovers, omit this step.

2. Meanwhile, combine cabbage, & basil in a large bowl. Combine vinegar, tamari, sesame oil, hoisin sauce, chile sauce, minced garlic, minced ginger & sesame seeds. Toss thoroughly. If making salad with chicken & tempeh, shred chicken or crumble tempeh. Add to veggies. Add leftovers if desired. Cover & refridgerate.

3. To assemble, fill a large shallow sheet pan or roasting pan (large enough to accomadate a whole sheet of rice paper) with about 1/2 inch of water. Submerge one sheet of rice paper in water to moisten, turn it over & submerge again. Let soak bout 2 mins., til the paper begins to wrinkle.

4. Remove from water & let some of the moisture drip off. Place on a clean flat work surface. Place about 1 cup of salad in the center. Fold two opposite sides up over the salad and roll tightly from the other side to encase the filling completely. Let dry 2-3 minutes before wrapping tightly. Repeat as many times as desired for lunch & refridgerate remaining salad.

5. Description: "great as a salad or wrap" SERVINGS: 4

Sesame Salad Wraps

INGREDIENTS:

• 1/4 cup fresh ginger, sliced
• 1/4 cup garlic, sliced
• salt & pepper
• 2 whole chicken breasts, with skins & bones or 2 paks tempeh
• 4 cups nappa cabbage, shredded
• 4 cups red cabbage, shredded
• 2/3 cup opal or green basil, shredded
• 1/2 cup rice vinegar
• 1/2 cup tamari soy sauce
• 2 tablespoons toasted sesame seed oil
• 2 tablespoons hoisin sauce
• 3 teaspoons Asian chili sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons black sesame seeds
• 1 cup carrot, snow peas, or other veggies, sliced,shredded
• 1 package rice papers

METHOD:

1. In a skillet with about 1" water, add sliced ginger & garlic. Season chicken breasts with salt & pepper, or tempeh. Place in water & simmer over medium heat till done. (bout 20 mins, or 5 for tempeh)Let cool & set aside. If you have leftovers, omit this step.

2. Meanwhile, combine cabbage, & basil in a large bowl. Combine vinegar, tamari, sesame oil, hoisin sauce, chile sauce, minced garlic, minced ginger & sesame seeds. Toss thoroughly. If making salad with chicken & tempeh, shred chicken or crumble tempeh. Add to veggies. Add leftovers if desired. Cover & refridgerate.

3. To assemble, fill a large shallow sheet pan or roasting pan (large enough to accomadate a whole sheet of rice paper) with about 1/2 inch of water. Submerge one sheet of rice paper in water to moisten, turn it over & submerge again. Let soak bout 2 mins., til the paper begins to wrinkle.

4. Remove from water & let some of the moisture drip off. Place on a clean flat work surface. Place about 1 cup of salad in the center. Fold two opposite sides up over the salad and roll tightly from the other side to encase the filling completely. Let dry 2-3 minutes before wrapping tightly. Repeat as many times as desired for lunch & refridgerate remaining salad.

5. Description: "great as a salad or wrap" SERVINGS: 4

Shells Trinidad

INGREDIENTS:

• 1 lb. pasta shells (med.), plain
• 1/4 cup olive oil
• 12 ounces tomato paste
• 2 tablespoons garlic, minced
• 10 cups chicken broth
• 1/2 teaspoon rubbed sage
• 3/4 tablespoon Mexican oregano
• 1 teaspoon black pepper, ground
• 2 teaspoons crushed red pepper
• 1 teaspoon salt

METHOD:

1. Heat olive oil in a large pot & add shell pasta. Begin stirring & mixing pasta in pot until at least half of the pasta has toasted to a golden brown.

2. Mix in tomato paste & garlic.

3. Cook on medium heat for 4-5 minutes. Stir in hot chicken broth & all remaining spices. Constantly stir pasta to smooth tomato paste evenly into sauce.

4. Simmer 8 minutes. Remove from heat & cover with lid. Let stand for 10 minutes. Serve immediatley.

5. Description: "pasta from package recipe" SERVINGS: 12

Sherry's Blue Cheese Artichokes`

INGREDIENTS:

• 2 cans artichoke hearts, drained & cut in half
• 1 stick butter, melted
• 1 4-6oz blue cheese

METHOD:

1. Put artichokes in a shallow casserole.

2. Mix butter and cheese.

3. Pour over artichokes & bake at 275 degrees for one hour.

4. Serve with toothpicks.

5. Description: "decadent"

Sherry's Hot Crab Dip

INGREDIENTS:

• 6 ounces snow crabmeat, drain well
• 8 ounces bar cream cheese
• 1 tablespoon stuffed olives (I like extra), chopped
• 1/2 tablespoon dry mustard
• 1 tablespoon green onions, sliced
• tabasco sauce, to taste

METHOD:

1. Blend & put into a shallow dish and bake @ 325F -25 mins

2. Serve with Trisciuts or corn chips

3. Description: "warm"

Snapper with Seville Orange Juice, Pine Nuts and Olives

INGREDIENTS:

METHOD:

1. Nigella Lawson low carb

2. Description: "Nigella Lawson low carb" SERVINGS: 2

Snowy Coconut Cake

INGREDIENTS:

• 1 1/4 cups heavy cream
• 3/4 cup granulated sugar
• 2 tablespoons coconut cream
• 2 tablespoon cornstarch
• 1 tablespoon milk or coconut milk
• 2 tablespoons unsalted butter, room temperature
• Cake
• 3 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 4 eggs
• 3/4 cup unsalted butter, room temperature
• 1 Tablespoon vanilla extract
• 1 cup milk
• Icing
• 6 ounces cream cheese, softened
• 1/2 cup unsalted butter, room temp
• 1/4 teaspoon salt
• 1 lb. confectioners sugar
• 3 tablespoons milk or coconut milk
• 1 tablespoon vanilla
• Syrup & Garnish
• 1 cup ganulated sugar
• 1 cup water or coconut milk
• 1/4 teaspoon vanilla
• all coconut shredded coconut meat

METHOD:

1. Prepare the filling: Place heavy cream, sugar, butter, & coconut cream in heavy saucepan over medium heat & bring to simmer. Stir the cornstarch & milk together in small bowl till no lumps. Whisk cornstarch mixture into simmering cream till smooth; cook stirring, 3 minutes longer. Cool to room temp & then refrigerate till thickened (about 2 hours) & keep refrigerated till ready to use.

2. Preheat oven 350 degrees. Grease three 9 inch round cake pans & line bottoms with wax paper. Grease paper & then flour pans lightly, tapping out any excess.

3. Prepare the cake: Sift flour baking powder & salt together. reserve- Place Sugar and eggs in a large mixing bowl & beat with electric mixer for 1 minute. Gradually add butter, vanilla, & milk; continue beating 2 mins.. Add the reserved dry ingredients & beat 1 minute.

4. Scrape batter into prepared cake pans. Bake center oven 20 mins. or till toothpick is clean. Cool cakes in pans on a rack 20 minutes. Unmold & carefully peel off paper and allow to cool completely on a rack.

5. Prepare icing: Place cream cheese & butter in a bowl & beat till creamy. Add remaining icing ingredients; beat til smooth & soft.

6. Prepare syrup: Place sugar, water, & vanilla in a small saucepan & bring to boil. Boil 3 minutes, stirring occasionally. Remove from heat & brush the top of each cake layer with the syrup using a pastry brush-you don't have to use all the syrup.

7. To assemble cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling & top with another cake layer. Spread it with filling & another cake layer. Ice the top & sides of the cake & sprinkle with 1/2 cup of shredded coconut.

8. Description: "fresh favorite" Yield: "1 " SERVINGS: 10

Sour Cream Noodle Casserole

INGREDIENTS:

• 6 ounces little egg noodles
• 8 ounces sour cream
• 8 ounces cottage cheese
• 1/2 onion, sauteed in a little butter till soft
• pepper
• dry mustard
• worcestershire sauce

METHOD:

1. Preheat oven-350 degrees

2. Cook noodles

3. Add rest of ingredients-

4. Bake approx. 30 mins. till brown on top

5. Description: "tasty" SERVINGS: 4

Spiced Maple Pecans

INGREDIENTS:

• 1 lb. pecan halves (about 4 cups)
• 1/4 cup light corn syrup
• 1/4 cup pure maple syrup
• 3 tablespoons sugar
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne

METHOD:

1. Preheat oven to 350 degrees, with rack in center.

2. Soread the pecans in a large roasting pan and bake until lightly toasted, about 8 minutes.

3. Combine the corn syrup and maple. Pour over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 10 minutes.

4. Mix the sugar, cumin, paprika, chile powder, salt, and cayenne. Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar mixture, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely. (The nuts can be stored in an airtight container at room temperature for up to 1 week.)

5. Description: "Addictive" SERVINGS: 4

Spinach Squares

INGREDIENTS:

• 2 10oz chopped fine spinach, thawed & drained(pressed)
• 3 Tablespoons butter, melted
• 1 small onion, minced
• 1/4 lb. mushrooms, chopped
• 4 eggs, beaten
• 1/4 cup dry bread crumbs
• 1 can mushroom soup, undiluted
• 1/4 cup parmesan cheese, grated
• 1/8 teaspoon pepper
• 1/8 teaspoon oregano
• 1/8 teaspoon basil

METHOD:

1. Melt butter in skillet. Add onion and mushrooms, cooking until soft.

2. Beat eggs with fork. Add breadcrumbs, soup, 2 Tablespoons cheese, herbs, pepper, spinach & onion mixture. Mix well.

3. Pour into a well greased 9" square pan. If you like them thinner, use a 9x12" pan. Sprinkle with remaining cheese.

4. Bake uncovered in a 325degree oven, 35 minutes till firm when touched. Cool slightly. Cover and chill. Cut into 1" squares and serve cold or reheat 325 degrees, 10 minutes.

5. Description: "finger food" Yield: "7 dozen"

Sporcamusi

INGREDIENTS:

• 12 14x9" sheets frozen phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• lemon custard
• confectioner's sugar, for dusting

METHOD:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

2. Layer phyllo dough in 2 stacks of 6 sheets, brushing between each sheet with melted butter. Cut each stack in half lenghtwise and each strip into thirds to make 12 rectangles. Cut each rectangle on the diagonal to make 24 triangles. Place triangles on prepared baking sheets and bake until the are golden. About 4-6 minutes.

3. Place 3 tablespoons lemon custard in the center of half of the triangles. Top with remaining triangles. Warm a serving platter and place sporcamusi on top. Sprinkle with confectioners sugar and serve immediately. SERVINGS: 12 SOURCE: Chef Pasquale Marinelli-Bellavitae restaurant NYC

Strawberry Mint Julep

INGREDIENTS:

• 1 1/2 cups fresh strawberries, stems removed
• sugar
• 18 leaves mint, extra for garnish
• 15 ounces vodka
• champagne or sparkling wine

METHOD:

1. Preheat oven to 200 degrees. Using a mandoline or sharp knife, slice one cup of strawberries as thinly as possible.

2. Line a baking sheet with parchment paper and arrange strawberry slices in a single layer on it. bake until berries are dry and crisp, about one hour. Cool, then grind in a spice grinder. Add sugar to taste, about 3 parts sugar to 1 part strawberry powder.

3. In a food processor, puree remaning strawberries. Transfer to a bowl and set aside.

4. In a small saucepan combine 1/2 cup of sugar with 1/2 cup or water. Place over medium high heat til sugar is dissolved. Remove from heat & cool.

5. For each drink, dip rim of a tall chilled glass in strawberry powder. Using the back of a spoon, mash 3 mint leaves with 2 teaspoons simple syrup. Fill each glass with ice, and add 2 1/2 ounces of vodka and 1 tablespoon strawberry puree. Top with sparkling wine to taste and stir. Garnish with a sprig of mint, and serve.

6. Description: "strawberry powdered rims" SERVINGS: 6

Summer Berry Pie

INGREDIENTS:

• 9 graham crackers, broken into rough pieces
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted & warm
• 2 cups (9oz) raspberries
• 2 cups (110z) blackberries
• 2 cups blueberries
• 1/2 cup (3 1/2oz) sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons red currant jelly
• 1 cup heavy cream, cold
• 1 tablespoon sugar
• 1 teaspoon vanilla

METHOD:

1. For the crust- Adjust oven rack to mid position and heat to 325 degrees

2. In food processor-grind crackers until very fine (about 1 cup) Add sugar and pulse to cokmbine-continue to pulse while adding warm melted butter in a steady stream; pulse until mixture resembles wet sand. Transfer to 9 inch glass pie plate; form crust using 1/2 cup measurer to press

3. For the filling: combine berries in large colander & rinse gently. spread onto paper towel lined sheet and gently pat dry.

4. In food processor; puree 2 1/2 cups of berries until smooth and fully pureed, about 1 minute. Strain thru mesh into small pan, scraping and pressing on seeds. (1 1/2 cups aprox.) Whisk in sugar, cornstarch, and salt in a small bowl to combine, then whisk mixture into puree. Bring to boil over medium heat, stirring constantlywith wooden spoon; when mixture reaches boil and is thickened like pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.

5. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until melted; drizzle over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell. Top with fresh berries & loosely cover pie with plastic wrap; refridegerate until chilled and puree has set, about 3 hours or up to one day.

6. For the whipped cream- Just before serving, beat cream, sugar and vanilla with mixer on low until small bubbles form, about 30 seconds. Increase speed to medium; continue 30 more seconds, them increase to high until cream is thick and doubled in volume and makes soft peaks about 30-60 seconds.

7. Cut pie into wedges and serve immediately with whipped cream.

8. Description: "lots of berries" SERVINGS: 8

Sweet & spiced Straws

INGREDIENTS:

• 1/2 17oz puff pastry pack 1 sheet, thawed to room temp. about 40 mins.
• 1 egg
• 1 tablespoon water
• 1/2 cup sugar
• 1 teaspoon gr red pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon gr cinnamon

METHOD:

1. Preheat oven to 350 degrees Lightly grease or line two baking sheets with parchment paper. Stir the egg and water with a fork in a small bowl.

2. Mix sugar, red pepper, paprika and cinno in a small bowl. Sprinkle half of mixture on a work surface. Unfold pastry sheet (thawed) and place on the sugar mix. Sprinkle the remaining sugar mixture over the pastry. Roll the sheet to a 14 inch square. Fold the pastry in half, to make a 14 x 7 inch rectangle. Using a sharp knife or fluted pastry wheel, cut the dough crosswise into 24 (1/2 inch wide) strips. Twist the strips and place 2 inches apart, on the prepared sheet, pressing down the ends. Brush the twists with egg mixture. Refrigerate 30 mins.

3. Bake for 20 mins. or till golden brown. Let cool on rack for 5 mins. serve warm. SOURCE: ?

Swordfish Brochettes

INGREDIENTS:

• 1 1/2 lbs. swordfish steaks, 1 inch thick, skin discarded & cut into 1" cubes
• 1 cup flat leaf parsley, finely chopped
• 2 cloves garlic, crushed
• 1/4 teaspoon dried red pepper flakes
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 scant teaspoon salt, or to taste

METHOD:

1. Toss fish with remaining ingredients in a large bowl and marinate, covered, and chilled stirring occasionally for 2 hours.

2. While fish is marinating, prepare grill for cooking.

3. Thread fish evenly on skewers. Cherry tomatoes are a good accompaniment on their own skewer.

4. When fire is medium hot (you can hold your hand 3-4 seconds 5" above rack) Grill fish on lightly oiled rack, uncovered, turning once, until just cooked through, about 6 minutes total.

5. Description: "seasoned with a dry rub" SERVINGS: 4

Szechuan Green Beans Pickled

INGREDIENTS:

• 1 pound washed, topped & tailed
• 1 cup cider vinegar
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons dark sesame oil
• 1 tablespoon whole peppercorns, Szechuan preferably
• 1 inch knob ginger, sliced into coins
• 2 whole garlic cloves, sliced

METHOD:

1. 1- Line bake sheets w/ dish towels and set aside. Prepare ice water bath in large bowl or sink.

2. 2- Bring large pot of water to boil. Drop in beans, no more than 1 pound at a time, and return to boil. Blanch 1 minute.

3. 3- Scoop out, and put beans in ice bath. Blanch in batches. Remove beans from ice bath and spread on towels. Blot dry.

4. 4- Pack in quart jar vertically.

5. 5- Combine vinegar, water, soy, sugar, sesame oil, peppercorns, ginger and garlic in medium, non-reactive saucepan. Boil and simmer 1 minute. Pour over beans and cover by 1/2 inch. Leave 1/2 inch headspace in jar.

6. Refridgerate: Cool, cover, and store in fridge up to a month. SOURCE: Put em Up

Tandoori Rub

INGREDIENTS:

• 1 teaspoon cayenne pepper
• 1 teaspoon gr coriander
• 1 teaspoon gr ginger
• 1 teaspoon gr cumin
• 1 teaspoon gr paprika
• 1 teaspoon salt
• 1 teaspoon gr turmeric

METHOD:

Tequila Lime Glazed Salmon Filet with Salsa Fresca and Jalapeno Jack Polenta

INGREDIENTS:

• 5 Roma Tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 jalapeno, chopped
• 3 tablespoons lime juice
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups Tequila
• 3/8 cup lime juice
• 1 1/4 cups honey
• 1 box dry polenta
• 1/2 cup chicken stock
• 8 jalapenas, diced, roasted and de-seeded
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 cups jack cheese, shredded
• 3/8 cup heavy cream
• 1 7ounce salmon filet
• 1 tablespoon olive oil
• salt & pepper

METHOD:

1. Preheat oven to 350 degrees.

2. Make salsa with the first 6 ingredients.

3. Make a glaze; bring tequila and lime to a boil then stir in honey. Cook 10 minutes, medium heat.

4. Put polenta, stock, jalapenos, salt & pepper in pot and bring to a boil. Reduce heat to low and simmer 10 minutes. Add cheese and cream and remove from heat. Cover and let sit 20 minutes.

5. While the polenta sits, season the salmon and sear in olive oil in a very hot pan. Apply the glaze and roast in oven for 20 minutes. Serve with the polenta and salsa.

6. Description: "Chili Pepper Mag. from the Arizona Biltmore" SERVINGS: 1

Tequila-Oyster Shooters

SUMMARY:

Tastey and festive!

INGREDIENTS:

• 1 dozen fresh oysters, shucked, with liquor
• 1 cup fresh lime juice, chilled
• 2 tablespoons red bell pepper, minced
• 1 tablespoon shallot, minced
• 1 teaspoon fresh cilantro, chopped
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh chives, chopped
• 12 ounces tequila
• Kosher salt, for glass rims
• Ice

METHOD:

1. Moisten rims of 12 shot glasses with wwater, then dip in salt to coat rims. Put an oyster in each glass. In a medium bowl, combine lime, pepper, shallots, and herbs. Pour 1 tablespoon of mixture into each glass over oysters.

2. Pour tequila into a cocktail shaker with ice cubes and shake to chill tequila. Add about 2 tablespoons of tequila to each shot glass. Serve immediately. SOURCE: Emeril

Thumbprint Cookies

INGREDIENTS:

• 12 Tablespoons unsalted butter
• 1/2 cup confectioners sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 4 ounces semi-sweet chocolate (the better the
• chocolate, the better), chopped
• 1 1/2 teaspoons corn syrup

METHOD:

1. Heat oven to 350 degrees

2. In the bowl of an electric mixer, beat together ONE stick butter, sugar, salt, and vanilla on medium-high speed with paddle attachment until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.

3. Roll dough by teaspoons into balls and place 1 inch apart on ungreased baking sheet.

4. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations.

5. Return to oven and bake til light brown around edges, 7-9 minutes. Remove to wire rack.

6. Combine chocolate, 4 tablespoons butter, and corn syrup in a small heatproof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

7. Description: "buttery & delicious" Yield: "2 dozen"

Tofu Grilled w/Sesame Marinade

INGREDIENTS:

• 2 pounds firm tofu, 1" thick slices, drained
• 3 tablespoons dark sesame oil
• 1/4 cup sesame seeds, raw
• 1 inch ginger, peeled and minced
• 1 small red onion, sliced in half & sliced thin
• 3 tablespoons tamari soy sauce
• 1/2 cup rice vinegar
• 1/4 cup mirin or dry sherry

METHOD:

Lay tofu slices in non-metal container, flat. Heat oil on medium low heat, add sesame seeds, stir constantly till fragrant. Add ginger and onion and saute 5 minutes. Add tamari, vinegar, mirin (sherry) and simmer for 5 minutes. Pour over tofu and marinate, turning occasionally. Marinate at least 24 hours. Bake 50 mins.-1hr @ 350 degrees.SOURCE: Tina Stenhuis thru Hedda

Tom's Oyster Stew

INGREDIENTS:

• 3 strips good bacon
• 1 tablespoon flour
• 2 cups leeks, white & pale green only- chopped
• 1 10 oz white potato
• 1 8 oz clam juice
• 1-2 tablespoon fresh thyme, chopped
• 1 pint half and half, 1/2 cup set aside
• 1/2 cup good dry white wine, Sauvignon Blanc or Pinot Grigio
• 1 pint oysters with liquor
• salt & fresh ground pepper

METHOD:

1. Dice bacon and render in large saucepan while you peel potato and chop it into 1/4"dice. (may leave a little peel on) When bacon has browned, scoop it out and reserve. Sautee the chopped leeks in the bacon fat til wilted, 3-5 minutes. Stir in flour and cook for half a minute, then slowly stir in clam juice and one and a half cups of half and half. Add the potato and thyme.

2. Pour the oyster liquor into the chowder and stir in wine. Simmer the chowder for about ten minutes, or until potatoes are tender. Stir now and then so the chowder doesn't burn and so the surface doesn't get skin. If the chowder gets too thick, add a little half and half or water. Stir in the oysters and cook 3 minutes, til oysters have heated through. While oysters are heating, taste the broth and add salt if necessary.

3. Grind a little black pepper in the chowder right before serving. Serve in wide bowls with crusty bread and hot sauce on the side for those who want a splash. Makes two very hearty main dish portions.

Tom's Pumpkin Flan

INGREDIENTS:

• 4 cups pumpkin
• 1 cup light brown sugar
• 2 tablespoons molases
• 1 cup sugar
• 3 teaspoons ginger
• 3 teaspoons cinnamon
• dash nutmeg
• 1 1/2 teaspoons salt
• 2 tablespoons butter, melted
• 2 tablespoons brandy
• 6 egg, well beaten
• 4 cups heavy cream

METHOD:

1. Heat oven to 325 degrees

2. Make carmel- 2:1 sugar and water, 2 cups sugar, 1 cup water Cook until carmel color

3. Mix pumpkin, sugar, molasses well. Add the rest of ingredients, cream last.

4. Pour carmel into pan, or ramekins. Place dish(es) in pan of warm water- Pour in pumpkin- bake 50 mins. for one large or 30 mins for little individuals.

Tom's Walnut Torte with Coffee Whipped Cream

INGREDIENTS:

• 5 ounces walnuts
• 4 large eggs, separated
• 1/2 cup sugar
• 1 cup heavy cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon instant coffee granules, dissove in 2 teaspoons heavy shipping cream
• 3/4 teaspoon vanilla extract
• walnut halves

METHOD:

1. Preheat oven 350 degrees. Using coarse grating disc (large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in bowl. Fit processor with metal blade. Pulse until nuts are finely ground, but not pasty. Set aside two Tablespoons for garnish.

2. Butter bottom, not sides of a 9 inch springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground nuts into yolk mixture.

3. Using clean, dry beaters, beat egg whites until stiff, not dry. Fold whites into nut mixture in two additions. Transfer batter to pan.

4. Bake cake about 40 minutes, till tester comes out clean. Cool 5 minutes. Run knife around sides and remove from pan. Cool cake completely on rack. (can be prepared a day ahead. Cover and store at room temp.)

5. Using an electric mixer, beat cream, powdered sugar, coffee mixture and vanilla in large bowl until peaks form. Spread cream on top, and garnish with remaing nuts.

6. Description: "light & flourless" SERVINGS: 8

Tomato Sauce

INGREDIENTS:

• 2 pounds fresh plum tomatoes, cut into quarters
• 1/2 cup extra virgin olive oil
• 1/4 cup white onion, chopped
• 1/4 cup celery, finely chopped
• 1 teaspoon sugar
• 1 tablespoon fine sea salt

METHOD:

Place tomatoes in the jar of blender, and process till pureed. Place olive oil in a large heavy bottomed sauce pan over med. heat. Add onions and celery, cook til translucent. Add tomato puree, sugar, salt, and bring to boil and immediately reduce to simmer. Cook til thickened. 15-20 mins.

Torta di Mammia Novi-Chocolate Cake

INGREDIENTS:

• 3/4 cup milk
• 1 tablespoon raspberry vinegar
• 2 1/2 cups flour
• 2 1/2 cups sugar
• 1/2 cup unsweetened cocoa
• 2 1/2 teaspoons baking soda
• 1 cup vegetable oil
• 2 large eggs
• whipped cream
• fresh raspberries

METHOD:

1. In a small bowl stir together milk & vinegar & into another bowl sift together flour, sugar, cocoa & baking soda. In a large bowl beat together oil & eggs with 3/4 cups of water & beat in the milk mixture & flour mixture a little at a time.

2. Pour the batter into a buttered & floured 10 inch round cake pan, 2 inches deep & bake it in the middle of a preheated 350 F oven for 50 minutes to 1 hour or until a tester comes out clean. Serve the torta with chipped cream & raspberries.

3. Description: "hint of raspberry" SERVINGS: 8

Trout in Corn Husks

INGREDIENTS:

• 1 package corn husks, soak in large pot of boiling hot water, weighted down, for 2 hours to soften, or till pliable
• 4 whole trout, about 8 ounces each
• 4 Annaheim chilis, stemmed, halved, and seeded
• 1 1/2 tablespoons Mixed Spice Paste

METHOD:

1. Rinse and dry fish. Fill each cavity with one whole pepper. Rub surface of fish with spice paste. Set aside to marinate for at least 1 hour.

2. Separate largest and longest cork husks. May need to overlap. Enclose fish. Tie with corn husk long thin strings, to make packages.

3. Set in steamer with about 1 " water. Line steamer with additional corn husks. Cover, reduce heat to medium, and steam for 15 minutes, or til fish flakes easily. Serve immediately. SERVINGS: 4 SOURCE: Great Good Food

Vesuvian Penne

INGREDIENTS:

• 1 lb. canned tomatoes, drained & chopped
• 1 clove garlic, peeled
• 5 leaves fresh basil, torn into pieces
• salt
• pepper
• 14 ounces penne
• 5 tablespoons olive oil
• 4 ounces mozzarella cheese, cut into small cubes
• 12 black olives (Kalamata), pitted & cut in half
• 2 tablespoons whole capers, squeezed dry
• 1 teaspoon dried oregano

METHOD:

1. Place tomatoes in a saucepan with the garlic & basil and simmer gently for about 10 minutes.

2. Remove the garlic & discard.

3. Season with salt & pepper.

4. Remove from heat & keep warm.

5. Cook the penne in plenty of boiling water. Drain & put in a warm bowl.

6. Pour over the oil & mix together.

7. Add tomatoe sauce, mozzarella, olives & capers. Mix thoroughly.

8. Season with salt & pepper, sprinkle with oregano & serve.

9. Description: "Marion's simple & delicious" SERVINGS: 4

Vietnamese Beef Kebabs (or veal) (Cha Bo)

SUMMARY:

You can use ground turkey also.

INGREDIENTS:

• 8 ounces ground beef or veal
• 1 1/2 teaspoons fresh lemon grass, very finely chopped
• 1/2 teaspoon fresh green or red chilie, finely chopped
• 1 tablespoon fish sauce
• 2 tablespoons roasted peanuts, ground to a fine powder (in a clean coffee grinder)
• 4 teaspoons shallots, very finely minced
• 4 teaspoons thick coconut milk, taken from top of can left undisturbed for 3 hours or more
• 1/2 teaspoon hot curry powder
• 1/2 teaspoon sugar
• 3 tablespoons roasted peanuts, lightly crushed
• 16 small sprigs of mint
• 16 small sprigs of cilantro
• 1 cup bean sprouts, tops and tails removed
• 2 scallions, cut crosswise into very fine slices
• crispy fried onions
• 16 cucumber slices, thinnish
• fish sauce, vinegar and lime sauce
• corn, peanut or olive oil to brush pan
• 16 soft lettuce leaves, washed and arranged prettily on a plate

METHOD:

1. Combine all ingredients for kebbs and mix well. Divide into sixteen balls and then flatten ball into small, hamburger-like patty. (These may be covered and refrigerated several hours)

2. Gather and arrange all the side seasonings on dining table.

3. Just before serving, put cast iron frying pan or griddle over med-high heat. When oil is hot, brush bottom of pan lightly with oil. Place on the pan as many patties as will fit without crowding. Cook until one side is browned. Turn each patty over and brown the other side. You may leave slightly rare, if you wish, or keep turning it til done to your liking.Lower the heat, if necessary. Remove. Make all patties this way. Serve hot, as suggested above. SERVINGS: 4 SOURCE: from Curries To Kebabs- Madhur Jaffrey

Vietnamese Carmelized Pork-Thit Kho To

INGREDIENTS:

• 1 1/2 cups sugar
• 2 1/2 lbs. pork belly or butt, slice into thin, 1" strips
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fish sauce
• 2 heaping teaspoons garlic, minced
• 1 dash sesame oil
• 1 medium Vidalia onion, sliced
• 4 scallions, green part only, sliced
• Rice

METHOD:

1. Cover bottom of a large, heavy skillet with one cup of sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce)

2. Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.

3. Stir in Vidalia onions and cook until translucent, 5-7 minutes. Pork should be caramelized; if not, raise heat and saute while sauce further reduces. Tranfer to serving bowl, and sprinkle with scallion greens.

4. Description: "?NY Times-Michael and Thao Huynh" SERVINGS: 4

White Peach Tart

INGREDIENTS:

• 2 White flesh peaches, slice thin
• 1 puff pastry sheet, thaw for about 10 minutes
• 1 tub mascarpone cheese
• 1/4 cup sugar
• 1 tablespoon vanilla

METHOD:

Mix Mascarpone, vanilla and sugar together. Spread on puff pastry lightly. Arrange the peaches on top. Roll edges of pastry to make a little crust. Bake 400 degrees- 15-20 minutes. Allow to cool 5 minutes. SOURCE: Trader Joe's

Whole Fish with Lime Salsa Verde

INGREDIENTS:

• 2 bunch cilantro, coarsely chopped
• 2 bunches scallions, thin sliced
• 2 jalapenos, seeded and finely chopped
• 1/4 cup capers, drained and chopped
• 2 cloves garlic, minced
• 3 lime, zest and juice
• 1/2 cup plus 8 teaspoons extra virgin olive oil
• black pepper
• 4 whole fish, sea bass or black bass
• 3 teaspoons kosher salt coarse

METHOD:

1. make salsa- Chop cilantro coarsely, 2/3 cup and put in bowl. Add 2/3 c sliced scallions and 1 jalapeno. Stir in capers and garlic. Add 1lime zest and juice. Stir in 1/2 cup oil. Season with pepper. Cover and let stand.

2. Heat oven to 450 degrees. Line bake sheet with foil. dry fish and coat with 2 teaspoons oil. Put on bake sheet. Thin slice 2 limes and slice jalapena, remaining cilantro and scallion bottoms. Divide onto fish cavity. Bake til opaque and flakes when pressed with a fork. 15-20 minutes.

3. Serve with salsa on top or alongside. SERVINGS: 4 SOURCE: NY Times Magazine-Monica Byrne

Wild Mushroom and Mint Risotto

SUMMARY:

"The trouble with eating Italian food is that 5-6 days later you're hungry again!"

INGREDIENTS:

• 1 ounce dried porcini or morel mushrooms, In small bowl, soak 20 mins in 1 cup boiling water.
• 1 tablespoon olive oil
• 6 shallots or scallions, finely minced
• 12 cloves garlic, finely minced
• 1 pound fresh pocini, portobella, or chanterelle, stems removed & lg. ones quartered
• 2 tablespoons rosemary, finely chopped
• 2 cups arborio rice
• 1/4 cup red wine vinegar
• 5 cups beef broth
• 1/2 cup Italian parsley, finely minced
• 1/2 cup mint, finely chopped
• gr black pepper

METHOD:

1. After mushrooms have soaked, coarsely chop. Strain liquid through cheesecloth or coffee filter and reserve.

2. In large stockpot, over med. high heat, heat oil. Add shallots, garlic, porcini and rosemary. Sautee 5 mins till garlic is slightly softened, stirring constantly. Add rice and reduce heat to med.. Stir till rice is coated with oil and slightly translucent, about 3 mins. Add wine and scrape up brown bits,and simmer till liquid is absorbed. Add reserved mushroom liquid and 1/2 cup of broth, stirring constantly till absorbed. Continue adding broth, 1/2 cup at a time till rice is firm to bite. (if more liquid needed, use water) Remove from heat, stir in parsley, mint and pepper. Pass Parmesian!!SOURCE: Great Good Food-Julie Rosso

Winter Kale Salad

INGREDIENTS:

• 9 ounces Kale, tear from stems, and put in bowl
• 2 lime juice
• 1/4 cup tahini
• 3 tablespoons tamari soy sauce
• 2 tablespoons olive oil
• 2 beets, peeled and grated coarsely
• 2 apples, peeled and grated coarsely
• 3/4 cup pine nuts, pan dry fry until lightly toasted
• salt
• pepper

METHOD:

1. Tear kale from stems and put into salad bowl. Add lime, tahini, and olive oil.

2. Use hands to firmly massage the kale with the dressing, really working it into each leaf. After a couple of minutes you should feel the kale start to wilt and soften.

3. Peel beets and apples, then grate with a coarse grater. (I don't peel, just get off the rough spots)

4. Place pine nuts into a small frying pan and dry-fry for a couple of minutes until lightly toasted.

5. Add the pine nuts, grated apple and beet to the kale and mix everything together, seasoning with salt and pepper.
   SERVINGS: 4 SOURCE: Deliciously Ella Everyday

wok cooked fragrant mussels

INGREDIENTS:

• 4 1/2 lbs mussels, debearded
• olive oil
• 2 cloves garlic, finely sliced
• 3 sticks lemon grass, outer leaves removed and flinelysliced
• 2 fresh chilies, red or green
• 3 tablespoons ginger, finely sliced
• 2 handfuls coriander fresh, pounded, or finely chopped
• 1 tablespoon sesame oil
• salt & fresh ground pepper
• 5 spring onions, finely sliced
• 3 limes, juiced
• 1 400ml can coconut milk

METHOD:

Place mussels with a couple of lugs of olive oil in a large, very hot wok or pot. Shake around and add the rest of ingredients, apart from lime juice and coconut milk. Keep turning till all mussels have opened-throw away any that won't open. Squeeze in lime and add coconut milk. Bring to a boil and serve immediately. SERVINGS: 4

Zucchini Zoop

SUMMARY:

Can add garlic & celery- etc..

INGREDIENTS:

• 1 1/2 pounds zucchini, 1/2" dice
• 1/2 cup onion, chopped
• 3 tablespoons butter
• 6 cups chicken broth
• 1 1/2 teaspoons wine vinegar
• 3/4 teaspoon dill weed
• 4 tablespoons cream of wheat
• salt & fresh ground pepper
• sour cream (opt)

METHOD:

Bring to boil ingredients, except cream of wheat. When boiling add cereal slowly. Simmer until zucchini is tender. Process till smooth. Season- SOURCE: Vt.