Our Favorite Recipes 2005

CHEFS:
Sisi and Bert Damner

Margie Ellis
Sue Gilbert

Judy Gray
Maud Hal Iin

Arwne Halsted

Carol Henwood

Katherine K. Kriken

Kathy Lindenbaum Mary and Dick Lonergan Eric Lonergan

Jeanne Milligan
Donald Ohlen

Judy O'Shea
Thanks to Jan Chernoff, Don Gray, Jeff Lindenbaum, Mike O'Shea and Wells Whitney for their invaluable help \r\
testing. And special thanks to Barbara Gately and Tom Kemp

for the final proofreading. Cover art by Mary Lonergan,

with guidance from Mike O'Shea.

CONTENTS

STARTERS
SALADS SOUPS

1
10 13

SAUCES AND MORE SIDE DISHES

16 19

PASTAS AND STARCHES MAIN COURSES

22 25

DESSERTS

36

BRUNCH, ETC
INDEX

43

ARTICHOKES WITH GARLIC AND MINT

(CARCIOFI ALLA ROMANA)

from Rome at Home by Suzanne Dunaway recommended by Jeanne Milligan serves 4 to 6 as a first course
111 cup extra virgin olive oil

20 baby artichokes, leaves removed down to the yellow part, stems peeled and greenish tops cut off to the yellow part 6 garlic cloves, chopped 4 fresh mint sprigs, leaves only, cut in a chiffonade (thin strips)
1/2 teaspoon salt 1/2 cup dry, unoaked white wine (or water) juice of 1 large lemon

Heat the oil in a large pot over medium heat, then add the artichokes, cutting each in half if you would like more surface area to be browned. Cook for a few minutes until golden, turning once. Then add the garlic, mint leaves and salt.
Cover and simmer for 6 to 7 minutes. Add the wine or water, lower the heat,

cover and continue cooking for 15 to 20 minutes, until the artichokes are very
tender.

Squeeze the lemon juice over the artichokes and serve at room temperature with
the sauce.

Ifound that there was not much sauce, so I increased the wine by 1/4 cupfrom the original recipe. This is an easy but tastyfirst course, and I added on the
plate a small helping ofcherry tomatoes (with oil and a splash ofbalsamic vinegar) for color and sweetness.

PARMESAN-WALNUT SALAD IN ENDIVE LEAVES

from The Gourmet Cookbook

via Mary Lonergan

makes 12 to 15 appetizer servings

1 small garlic clove 1/2 teaspoon salt

1tablespoon mayonnaise
2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 6-ounce piece of Parmigiano-Reggiano, sliced and cut into 1/8-inch dice 1/2 cup celery, cut into 1/8-inch dice 1 cup (3 1/2 ounces) walnuts, lightly toasted and chopped 1/4 cup finely chopped fresh flat-leaf (Italian) parsley

5 or 6 Belgian endives, trimmed and leaves separated

Using a large knife, mince and mash garlic into a paste with the salt. Whisk together garlic paste, mayonnaise, lemon juice, and oil in a medium bowl. Stir in cheese and celery. Then stir in walnuts, parsley, and salt to taste. Refrigerate, covered, for at least 3 hours to allow flavors to develop.

Mound about 1 heaping teaspoon of the salad onto the wide end of each endive
leaf.

/ usually arrange the endive on a bed ofparsley and garnish with tiny tomatoes. Ifyou have too muchfilling, refrigerate and use it the next day. Theflavors

remain really good.

ROASTED MUSSELS

a classical Spanish tapa from Maud Hallin 's hard eating and drinking in Spain serves 6 to 8 for drinks
1 pound of mussels (30 to 35 small mussels) 2 cloves of garlic (a scant 2 teaspoons) 3 tablespoons bread crumbs (one slice of old bread) 2 tablespoons olive oil 1/4 teaspoon salt
pepper

1 bunch (about 7 tablespoons) chopped Italian parsley (the flat type)

Preheat oven to 400 degrees.

Wash mussels under running water. Pour drained mussels into hot pot or cast iron pan. Dry roast in oven. Remove the mussels when they have opened about an inch. Discard any mussels that won't open.
Turn on broiler.

Allow mussels to cool and remove one side of the shell. Remove any "beard."

Mix bread crumbs with garlic, salt and pepper, then with parsley and oil. Top
each mussel with 1/2 teaspoon of the parsley mixture. Put mussels on a baking

sheet or stack in an oven-proof bowl. If your broiler is at the top of the oven,

put mussels on lower rack, and broil for 2 to 3 minutes. This is best served
right away, but it is also good cold the next day. The shell will allow people to

slide the mussel into their mouths. Good outdoor food.

/ like to usefreshly toasted Acme bread crumbs. Tear bread apart, then toast it

and grind it in afood processor.

SALMON %%HUEVO CON LIMON"

from an Alhadefffamily Sephardic (Mediterranean-Jewish) recipe recreated by Kathy Lindenbaum serves 6 to 8 as a first course

2 pounds very fresh salmon, cut into 4 or 5 ounce pieces, skin-on 3 whole eggs 4 large lemons (3 juiced and strained, 1 sliced for garnish) 1 bunch parsley, stems discarded and leaves finely chopped Matzo cake flour (not 'meal') 1 tablespoon salt
pepper to taste
olive oil

Make sure you get the freshest fish possible. We tell the fish purveyor that we
need the fish for "sashimi." Make the dish early in the day, or the day before,

so that the flavors have a chance to marry.

Wash the fish pieces and pat dry, leaving just enough moisture to help the flour

adhere. Then lightly and thoroughly coat each piece with Matzo cake flour on
both sides. Put all pieces, skin-side down, in one layer in a large frying pan, and barely cover with water. Add about 4 tablespoons olive oil and the juice of one lemon. Then sprinkle with parsley (saving a tablespoon for garnish), salt and pepper all over. Cover the pan and cook over medium heat for 10 to 15 minutes. Turn off heat and let fish cool in the pan.
While the fish is cooling, beat the eggs together in a blender, and then slowly add the rest of the lemon juice and 2 tablespoons Matzo flour. When thoroughly blended, transfer to a large mixing bowl and slowly add the still-

hot/warm fish broth from the frying pan, as you whip the egg mixture at the
same time. This is best accomplished with 2 people, one holding the covered frying pan with the fish, and "straining" the fish broth into the egg mixture. If

you don't have two people, strain the fish broth into another bowl with a pour
spout (leaving the fish pieces in the pan), and then slowly pour the broth into the mixing bowl a little at a time, beating in-between.

SALMON "HUEVO CON LIMON"

(continued)
Pour the egg and fish broth mixture over the fish pieces in the frying pan. Then slowly reheat, and gently shake the pan at the same time to coat the fish, and continue shaking the pan until the sauce thickens. This could take 5 to 10 minutes, but keep the heat low and continuously shake the pan, so that you don't "recook" the fish as you form the "custard" sauce. Remove the pan from heat and let cool. Then refrigerate the pan. When ready to serve, set the pan out until it reaches room temperature. You can VERY gently reheat to room temperature also. Serve each piece of salmon with a generous amount of sauce, and garnish with parsley.
This dish has traditionally been used at Passover as a substitutefor the Eastern European "gefiltefish." It is wonderful all year round as a first course, or as a lighter main course. The sauce is essentially a light savory egg custard, so you may have to practice a bit to get to the desired consistency. But theprocess is easy to replicate once you've tried it, and theflavors are wonderful!

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS

from Bon Appetit, December 1999 via Dick Lonergan makes 10 appetizer serivngs
8 ounces soft fresh goat cheese

1 1/2 tablespoons fresh tarragon, chopped

1tablespoon fennel seeds, finely crushed

2 teaspoons grated lemon peel

1/2 teaspoon coarsely ground black pepper

2 1/2 tablespoons olive oil 30 thin slices French bread baguette 12 ounces thinly sliced smoked salmon lemon peel strips

tarragon leaves
Preheat oven to 350 degrees. Mix goat cheese, tarragon, fennel seeds, lemon peel, and black pepper in a small bowl to blend. Set aside.

Brush oil over both sides of bread. Arrange bread in a single layer on a large baking sheet. Bake in oven until bread is just crisp, about 5 minutes per side. Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel and tarragon sprigs. Arrange on platter and serve.

We had a lot of leftoversmoked salmon. This turned out to be an excellent way

to use it up. The cheese mixture and toasts can be made 2 days ahead. Cover

cheese mixture and chill. Cool toasts and store airtight at room temperature.

SPANISH POTATO OMELET

(TORTILLA DE PATATAS)
a classical Spanishpicnic and "drink" dish (tapa) which MaudHallin learned to love in Spain

serves 4for dinner, 6to 8for drinks

2 medium-sized Yukon gold or other firm potatoes (10 ounces)
3 tablespoons olive oil 1 large yellow onion (about half as much as of the potato) 3 large eggs 1 teaspoon salt (more if desired)

Cut potato in thin slices (2 to 3 mm.). No need to peel potatoes, if fairly new. Saute potatoes in 2 tablespoons oil until translucent. In the meantime peel and quarter onion, and slice thinly. Mix eggs in a large bowl with the salt and pour in the potatoes when they are done and cooled, keeping the oil in the frying pan. Saute the onions in the frying pan until translucent and cool and transfer to egg and potato mixture. Add more salt if necessary and mix well to coat the potatoes with the eggs.
You can now either as in older times fry the omelet on the stove or in the oven like a frittata. A 9-inch frying pan with straight edges is perfect. The omelet should be about an inch thick. Add a tablespoon of oil to the warm pan and push in the potato mixture. When half-done and potatoes are browned, turn upside down onto a plate, and slide back down into the frying pan, to cook the other side, or turn the broiler on in the oven to brown the top side. Serve hot, cold or at room temperature.

You can also using a baking sheet, and reduce its size with some aluminumfoil
ifyou only have a large baking sheet.

This is meant to be ratherbland but a little bit salty, since, at a tapas bar, it will
be balanced with olives, serrano ham, marinated anchovies, or the like. You

also could add chopped roasted redpeppers for color.

TOMATO-ONION TART

from the San Francisco Chronicle Thursday Wine Section.

via Katherine Koelsch Kriken

serves 8 as a first course, many as an hors d'oeuvre

1 large yellow onion 1 tablespoon extra virgin olive oil plus additional as needed 2 sprigs thyme
kosher salt

ground black pepper

2 or 3 medium-sized tomatoes

1 sheet pre-packaged puffpastry dough, defrosted (about 7 or 8 ounces)

3 ounces pitted Kalamata olives, thinly sliced or chopped 3 ounces grated smoked provolone, Gouda or mozzarella 1/4 cup plus 2 tablespoons Panko bread crumbs chopped parsley or thyme (optional)
Preheat the oven to 400 degrees.

Cut onion in half, peel and slice thinly lengthwise (from root to stem end).
Add oil to medium skillet over medium to medium-low heat. When

skillet is hot, add the thyme sprigs and onions; season to taste with salt and

black pepper. Cook, stirring occasionally, until onions are soft and golden and
moisture is evaporated (the volume should be decreased by 1/3 to 1/2), about 20 to 25 minutes. Remove the thyme when it becomes aromatic and has perfumed the onions. Remove pan from the heat and set aside. The onions can be made a
day ahead and refrigerated. Meanwhile, cut tomatoes into 1/4-inch slices;

spread slices out on aplate to drain (don't stack more than afew slices
together).

Unfold the puff pastry dough onto a flour-dusted board or piece of parchment paper. Roll out slightly to make the dough about 1/8-inch thick. Use a sharp

knife to cut dough in halfor into individual-sized tarts. To make an optional

crust edge, trim a 1/2-inch piece from each edge, moisten with water and flip it over on top of the large piece. Trim the excess lengths of crust so it fits; gently

press the crust to seal it to the bottom of the tart. Prick the dough well with a
fork (except the edges). Bake until light golden and cooked through, about 25

to 30 minutes. The crust edge, ifadded, should puff up.

TOMATO-ONION TART

(continued)

Allow the puff pastry to cool slightly. Spread the onions over the pastry and
top with the olives. Combine the grated cheese and panko. Cover the onions with about half of the cheese mixture; sprinkle the cheese with parsley or chopped thyme. Discard any excess liquid from the tomatoes. Arrange the tomato slices in overlapping rows on top of the cheese and season to taste with salt and pepper. Finish with the rest of the cheese mixture. Bake until onions are heated through, the tomatoes are warm and juicy and the cheese is melted
and browned, about 7 to 10 minutes.

This vegetarian tart is a delicious accompaniment to grilled lamb or beefor withfish such as salmon, tuna or halibut. Great as well with drinks as appetizer. Heavenly when served warm but also good at room temperature.
CHEESE BISCUITS

from Anne and Mary's cousin Ellen Hoisted

makes about 40 2-inch biscuits

1 pound sharp Cheddar cheese, grated 1/4 pound butter, softened 1/2 to 1 teaspoon Cayenne pepper (to taste) 1/2 teaspoon Worchestershire sauce 1 teaspoon paprika 1/2 teaspoon dry mustard 1 1/2 cups flour toasted sliced almonds (optional)

Combine all ingredients except almonds in a food processor until the mixture comes together in a ball. Roll into logs about 2 inches in diameter, wrap in waxed paper and chill.
When ready to bake, preheat oven to 300 degrees. Slice 1/4 inch thick and put

an almond slice in the center of each, if desired. Bake on a parchment-covered

cookie sheet for 20 to 25 minutes.

This recipe was included in Joy of Cooking (1960's version). Ellen made these for us in Michigan. She added the spices, improving the taste a lot.

CHICKEN AND FRISEE SALAD

WITH ROASTED RED PEPPERS, TOASTED ALMONDS AND

MANCHEGO CHEESE

from Bon Appetit adapted by Mary Lonergan

serves 6

2 tablespoons unsalted butter 1/2 cup sliced almonds 1/2 teaspoon Pimenton de La Vera (Spanish smoked paprika) 1 large shallot, minced

3tablespoons sherry wine vinegar

1/2 cup extra virgin olive oil 1 large head of frisee (about 8 ounces) torn into bite-size pieces

1/2 cup drained roasted red peppers from ajar, cut into thin strips
one 3-pound purchased roast chicken, meat torn into bite-size pieces 2 ounces shaved Manchego cheese (about 1/2 cup) 1/4 cup diced prosciutto, sauteed salt and pepper
Melt butter in heavy skillet over low heat. Add almonds and cook, stirring

frequently until fragrant and golden, about 10 minutes. Transfer almonds to

paper towels, sprinkle with Pimenton de La Vera and season with salt. Can be made 1 day ahead.
Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with

salt and pepper. Toss the frisee with half of the dressing. Distribute the frisee
on 6 individual plates. Arrange chicken and red peppers over frisee. Then drizzle the remaining dressing over the top and sprinkle with almonds, cheese and prosciutto.

This is a wonderful spring and summer lunch salad.

You can roast your own peppers and chicken ifyou like.

10

HEIRLOOM TOMATO AND WATERMELON SALAD reminiscent ofa salad served at Wild Goose Restaurant

by Mary Lonergan
serves 6 to 8

2 tablespoons shallots, minced

1 tablespoon Italian parsley, minced 2 tablespoons champagne vinegar 1/3 cup lemon olive oil 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 pounds heirloom tomatoes, varying sizes and colors

1 head butter lettuce, leaves separated

1 small seedless watermelon, chilled

1 basket sweet one hundred or cherry tomatoes, halved 1/4cup fresh mint, chopped

Make vinaigrette by combining shallots, parsley, champagne vinegar, olive oil,

salt and pepper. Slice tomatoes about 1/2-inch thick. Cut watermelon (without

rind) into similar-size pieces, slightly thinner than tomatoes. Toss lettuce with
some of the dressing and arrange leaves on individual plates. Layer watermelon and tomatoes on top of lettuce, alternating colors and sizes attractively and

drizzling with some of the dressing. You may have watermelon left over.
Garnish with sweet one hundred or cherry tomatoes. Season with additional salt

and pepper as desired. Sprinkle mint over top and drizzle with the remaining vinaigrette.

This is a very refreshing summer orfall salad. The watermelon and mint
somehow enhance theflavor of the tomatoes.

ORANGE SPICED SALAD

WITH DRIED CRANBERRIES AND PECANS from Gourmet, December 1997 adapted by Sisi Damner

serves 8
6 tablespoons honey

1 1/2 tablespoons water

3/4 teaspoon ground allspice

1/3 teaspoon ground ginger

1 cup pecan or walnut halves and pieces 2 teaspoons sugar 3/4 cup water 3/4 cup cranberry juice cocktail

1/2 cup dried cranberries

chilled

8 oranges, peel and white pith removed, sliced into 1/2 inch-thick rounds and

fresh mint sprigs (optional garnish)

Preheat the oven to 325 degrees. Line abaking sheet with parchment paper.
Mix the first four ingredients in a large bowl to blend. Add the nuts and toss to coat well. Strain the nuts, reserving the liquid, and spread the nuts onto the baking sheet. Sprinkle nuts with sugar. Bake until golden brown (watch the nuts carefully so they do not bum), about 17 minutes. Cool completely.

Whisk the 3/4 cup water, cranberry juice and reserved liquid from the nuts in a medium saucepan to blend. Stir in dried cranberries. Bring to a boil. Reduce
the heat to medium-low and simmer until the cranberries are softened and the

liquid is reduced to a thin syrup, about 20 minutes.

Arrange the orange slices on a platter. Spoon the cranberry mixture over the oranges. Sprinkle the nuts on top. Garnish with mint, if desired. This can be made 3 days ahead. Store the nuts airtight at room temperature. Cover and chill the cranberry mixture.

CLAM AND SORREL SOUP WITH CREAM AND MIREPOIX

via Anne Halsted

serves 4

3 ounces mirepoix, consisting of 3 tablespoons each of diced carrot and diced

celery, and 4 tablespoons of diced onion 2 small bay leaves 1/2 cup dry white wine 2 pounds small, hard-shell clams
fish broth or other water, as needed 1 cup heavy cream

1 cup loosely-packed sorrel, chopped freshly ground pepper

Put the mirepoix, bay leaves, and wine in a 3-quart stainless steel pot. Rinse the clams of any sand and add them to the pot. Bring to a simmer, cover the pot, raise the heat, and steam the clams for 4 to 5 minutes, or until they are open. Turn off the heat and transfer the clams with tongs or a slotted spoon to a bowl to cool, leaving the juice, mirepoix, and bay leaves in the pot. Be sure to taste the liquid the clams release. If it is very salty, pour off some of it and dilute the
base with the same amount of fish broth or water.

Shuck the clams when cool enough to handle, discarding any that haven't opened, and add any juices and mirepoix that have drained from them back to the pot. Chop the clams coarsely into 1/4-inch bits. Add the cream and sorrel to the pot. Bring to a simmer, add the clams and heat for 2 minutes. Grind pepper on top and serve.

Portions are intended to be small. The soup is plenty rich andflavorful! Good crusty bread in theform ofbuttered croutons or a freshly bakedor warmed loaf to pull apart at the table is indispensable to this soup!

13

ROASTED RED PEPPER SOUP

recreated by Kathy Lindenbaum (recipe origin unknown)

serves 6 to 8

8 large red sweet peppers, cored and seeded

32-ounce can (or box) of chicken stock

1/2 teaspoon cayenne pepper

1clove garlic, crushed and sauteed

1/3 cup cognac

4 tablespoons butter, cut into small pieces

salt creme fraiche

very thinly sliced lemon for garnish (Meyer is best)

Slice peppers in half. Place halves skin-side up and broil until skin is blackened
evenly. Remove from heat and place all pieces in a paper bag. Set aside for

about 10 minutes. Then take each piece out of the bag andremove skin, which should slide off, and discard.
Puree the peeled peppers with half the chicken stock. Add cayenne pepper and garlic and puree until smooth. Remove to a large soup pot and add the rest of the stock and heat until almost boiling. Add cognac and cook for several

minutes until flavors blend.

Lower heat to keep warm, and then blend in butter pieces a few at a time,

whisking or stirring constantly. Add salt to taste. Serve garnished with

swirled-in creme fraiche and float a thin lemon slice on top.
/ have also made this soup withjars ofalready roasted and skinned red peppers. It's a real time-saver, and with a good product, you should be able to produce the sameflavorful result. You can also add more soup stock ifyou

want a thinner soup, or want to stretch the recipe, adjusting other ingredients to
taste.

14

SPRING ASPAkAGUS SOUP

from chefJames Ormsby ofJack Fdistaff restaurant via Dick and Mary Lonergan
serves 8

2 bunches fresh asparagus, woody ends removed 1 large russet potato, peeled and diced

1/2 cup diced yellow onion

1 stick unsalted butter

1 tablespoon salt
1 tablespoon sugar
2 quarts water

1/2 cup white wine

1/4 cup heavy cream

pepper, nutmeg, more salt Cayenne pepper (optional)

Heat a 3 to 4-quart pot over medium heat. When hot, add butter and melt until
it begins to turn golden brown. Then add onion, potato, salt and sugar and stir

for 5 minutes. Then add white wine and water. Stir and increase heat to high.
Bring to a boil and cook for 10 minutes.

Take the asparagus and cut the tips off. Blanch the tips in the boiling soup base
for 3 to 4 minutes in a strainer. Take them out and cool them on a plate. Reserve tips.

Chop up the remaining asparagus and add it to the soup base. Cook for only 3

minutes. Remove from heat and puree in small batches in ablender. Make sure
nutmeg to taste. Add Cayenne pepper if desired. Serve topped with the
asparagus tips.

to blend each batch for 1 to 2 minutes to make it very smooth. Strain and place in a clean pot. Heat, add the cream, and season with salt, black pepper and

At the Jack Falstajf restaurant, this was garnished by adding thin diagonal slices ofgreen garlic and 5 small scallops per serving as the soup was reheated. James also suggests a cup ofdiced red radishes mixed with a teaspoon ofchoppedfresh mint, a teaspoon ofsalt, and a tablespoon ofolive oil

asan alternative garnish.

15

CUCUMBER AND MINT SALSA from Cooking One on One by John Ash
via Anne Hoisted
makes about 2 cups

2 medium cucumbers (English, Armenian, or Kirby), peeled, seeded and diced (about 2 cups)

1tablespoon finely slivered garlic

1 teaspoon finely minced Serrano chile

1/4 cup green onions or scallions (white and green parts), cut on an angle
1/3 cup fresh lime juice 2 teaspoons sugar or equivalent sugar substitute 1/2 cup chopped fresh mint leaves 2 tablespoons olive oil salt and freshly ground pepper to taste 3 tablespoons chopped unsalted, dry-roasted peanuts (optional)

Combine all the ingredients in a bowl and set aside for at least 30 minutes. This
is best eaten the same day, because the color will start to turn.

This salsa can serve as both a marinade and a sauce for grilled lamb chops,

pork, orchicken. To use as a marinade, place two servings ofmeat (4 lamb chops, for example) in a shallow pan or resealable plastic bag, pour halfof the
salsa (1 cup) over the meat and refrigeratefor at least 30 minutes and up to 2 hours. Before grilling the meat, brush off the marinade and grill to your liking. Serve the meat topped with the remaining salsa and a sprinkling ofpeanuts.

16

DELICIOUS FRESH CRANBERRY RELISH shared by Susan Chamberlain via Sisi Damner

1 package fresh cranberries 1 large onion, quartered 1 1/4 to 1 1/2 cup sugar 3 tablespoons horseradish 2 tablespoons sour cream (or yogurt)

Coarsely chop the cranberries and onion in a food processor. Mix with the horseradish, sugar and sour cream in a separate bowl. I think it is better not to add those ingredients to the food processor, as the mixture could lose its chunky
texture.

This is such a different taste with the Thanksgiving or holiday turkey. It would
be equally delicious with prime rib roast or a filet roast.

FRESH MINT CHUTNEY

adaptedfrom Gourmet, July 2004

by Sisi Damner
makes approximately 2 cups

2 cups packed mint leaves

8 scallions, coarsely chopped 2 small Serrano chilies, coarsely chopped (include the seeds)
2 large cloves of garlic, chopped

1/2 cup fresh lime juice

4 tablespoons water 4 teaspoons sugar or Splenda 1 1/2 teaspoons ground cumin 1 1/2 teaspoons salt (optional)

Coarsely puree all of the ingredients in a food processor. Keep chilled until serving, and, presto, you have a delicious sauce or chutney that goes beautifully
with lamb, chicken, or pork.

It is best to use this the same day you make it, as it does darken overnight. When used shortly afterpreparing, it has a beautiful brightgreen color.

17

MOROCCAN SPICED TOMATO JAM

from the San Francisco Chronicle

recommended by Jeanne Milligan

yields 5 cups

2 pounds sweet 100 cherry tomatoes, or other ripe, flavorful cherry tomatoes,
stemmed

1 1/2 cups light brown sugar 1 1/2 cups granulated sugar 2 lemons, ends removed, halved lengthwise and sliced thin, with seeds removed 1/3 pound fresh ginger, peeled and sliced into coins 1 cup cider vinegar 1 tablespoon toasted cumin seed, ground 1 tablespoon ground cinnamon

generous 1/4 teaspoon ground cloves

several scrapings of whole nutmeg salt and freshly ground black pepper 1/2 teaspoon orange blossom water (optional)

Put cherry tomatoes whole in asaucepan. Add both sugars and cook over
moderate heat, stirring, until the sugar dissolves. Add the lemons and 1 cup

water and bring to a simmer.

In a blender, puree the ginger and vinegar. Add to the tomatoes, along with the

cumin, cinnamon, cloves and nutmeg. Simmer briskly until mixture is thick,
dark and flavorful and reduced to about 5 cups, about 1 hour. Season to taste with salt and a generous amount of black pepper. Let cool. Stir in orange blossom water, if using.

This is a very usefuljam, to be used as a sweet-and-sourcondimentfor grilled lamb or chicken. Or spoon a little on top ofa crouton or toastpoint spread
with soft goat cheese.

18

ASPARAGUS PUDDING from the San Francisco Chronicle

via Anne Halsted

serves 9 as a side dish, 6 as a main course

1 tablespoon unsalted butter

3 cups trimmed asparagus cut on the bias into 1/2-inch pieces

1 cup thinly sliced scallions (white and green parts)

1/3 cup flour 3 egg yolks

3 eggs
3 cups heavy cream 2 teaspoons kosher salt

Preheat oven to 375 degrees. Grease a 9 by 9-inch shallow baking dish with butter. Combine asparagus and scallions ina bowl; toss with the flour. In a
separate bowl, whisk together egg yolks and whole eggs. Add cream and salt;

whisk until fully incorporated. Spread asparagus and scallions evenly in

prepared baking dish. Pour egg-cream mixture over vegetables. Bake on

middle rack of oven for about 1 hour, turning dish once to assure even
browning. When done, pudding should have a rich brown crust and feel like a
firm pillow when touched.

Let pudding cool for at least 10 minutes before serving. It will set but remain soft. Serve warm or at room temperature. Use a large spoon to scoop out portions. Easy comfort food for breakfast, lunch or supper!

19

CANNOUNI BEANS WITH PEPPERS (FA6IOLI CON I BIBI)

by Donald Ohlen
serves 4

1 red pepper 1 yellow pepper 1/2 cup olive oil, plus more for sauteeing

2 shallots, minced
1 can cannolini beans

1 cup arugula salt and pepper Parmigiano-Reggiano cheese

Roast peppers over an open flame until blackened. Put in paper bag for about 10 minutes, until cool enough to handle. Peel, seed and cut into strips. Place into a bowl with 1/2 cup olive oil. Saute shallots in olive oil. Add drained beans, peppers and oil to pan. Add arugula and wilt slightly. Add salt and

pepper to taste. Place on plate and shave cheese on top.

This is great with lamb.
ROOTS

by Donald Ohlen
serves 4

2 large carrots

2 parsnips
1 rutabaga

2tablespoons butter
2 tablespoons water 1 tablespoon brown sugar salt and pepper

Peel and slice carrots, parsnips and the rutabaga diagonally into 1/2-inch pieces. Try to make them roughly the same size. Parboil the rutabagas for about 10 minutes. Saute the vegetables over medium heat in 1 tablespoon of butter,
water and brown sugar. Cover and cook for 15 minutes. Uncover and cook until the vegetables are brown and caramelized (about 10 more minutes); then add the last tablespoon of butter and cook for 5 more minutes.

Serve with beef tenderloin, veal chops or other hearty main courses.
20

QUINOA SPINACH BAKE from Martha Stewart Living, September 2001

via Carol Henwood

serves 8 generously

vegetable spray about 1/4 cup bread crumbs 1 pound spinach (fresh or frozen, chopped) 2 tablespoons olive oil
1 medium onion, diced

2 cloves garlic, minced 1 tablespoon fresh thyme 1 teaspoon chopped rosemary 1/4 teaspoon crushed red pepper flakes 2 cups cooked quinoa (from 1 cup uncooked) 1 cup nonfat cottage cheese 1/4 teaspoon fresh ground pepper
salt to taste

2 large eggs, lightly beaten Parmesan cheese, grated

Preheat oven to 375 degrees. Spray an 8 by 8-inch glass or ceramic dish with vegetable spray and coat with bread crumbs. Blanch spinach for 10 seconds; then ice down, squeeze, and chop (or thaw and squeeze frozen). Heat oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and pepper flakes.
Saute until onion is translucent, about 8 minutes. Put into medium bowl and

add spinach, quinoa, cottage cheese, pepper, salt and eggs. Pour into the baking dish and bake 60 to 70 minutes. Sprinkle with Parmesan cheese and cook 5
more minutes. Slice and serve warm.

Quinoa is a grain that comesfrom the Andes Mountains ofSouth America. It

was one of the three staple foods, along with corn and potatoes, of the Inca

civilization.
You canfind quinoa at healthfood stores and some supermarkets. To cook, use
twoparts water to one part quinoa. Bring to a boil and simmerfor about 15
minutes.

21

MEDITERRANEAN PESTO PASTA WITH SUMMER SQUASH

by Eric Lonergan
serves 8

1 cup olive oil, plus 1 1/2 tablespoons

2 cups fresh basil leaves

4 sprigs fresh thyme 2 tablespoons roasted almonds 6 tablespoons Parmesan cheese (and more grated to serve with the pasta) 2 teaspoons ground nutmeg 2/3 cup Greek yogurt 4 cloves garlic 1/2 teaspoon salt (or more, to taste) 1 teaspoon Cayenne pepper (more or less to taste) 1 cup dry white wine 1 onion, chopped
3 medium zucchini, sliced

3 medium yellow squash, sliced 1 pound pasta, such as fusilli, corkscrew or even potato gnocchi Combine all ingredients up to the wine in a food processor, then bring to a boil and simmer over low heat for 10 minutes. Add the wine and keep simmering
for 3 to 4 more minutes. Reserve.

Saute onion and squash in 1 1/2 tablespoons olive oil until the squash is tender,
5 to 10 minutes. Reserve.

Boil salted water and add fusilli. When pasta is al dente, drain, add to the saute pan, stir in the sauce and serve with grated Parmesan.
This spicy pasta goes well with roast chicken.

You can use about 2 pounds ofany seasonal squash as a substitute.

22

PASTA WITH SPRING ONIONS

AND SMOKED SALMON CREAM SAUCE

from Gourmet, May 1982 re-organized by Katherine Koelsch Kriken

serves 8

3/4 cup unsalted butter 2 cups heavy cream 2 cups spring onions, thinly julienned in 3-inch lengthwise ribbons

(purple-white bulb to pale green part of tops)

white pepper and salt to taste 2 tablespoons salt for boiling water

1/2 pound smoked Norwegian salmon, sliced 1/4 inch thick

and cut into 3/4-inch pieces

pasta of your choice (capellini or linguini is best)

lemon zest

In a large heavy skillet melt the butter over moderate heat, add the cream, and bring the liquid to a boil, whisking. Reduce the mixture over moderately high

heat, add spring onions, stirring gently and occasionally for 3 minutes, or until
mixture is thickened. Add the white pepper and salt to taste, and keep the sauce
warm.

In a kettle bring 8 quarts of salted water to a boil, add the pasta and cook it

according to directions. Drain the pasta well and transfer it to the sauce in the
skillet. Add the smoked salmon and heat the mixture over low heat, tossing it

to coat the pasta with the sauce until it isjust heated through. Transfer to heated platter. Garnish generously with lemon zest (Eurekas orMeyers) to taste.
According to preference, home-made scallion pasta can be substitutedfor
conventional commercial. The intenseflavor and color ofspring onions are emphasized by combining the onions in sauce with salmon ribbons. We find

Norwegian salmon gives the rightflavor to this recipe. A birthday luncheon

favorite for John "Son ofNorway" Kriken on the dock ofSoda Bay.

23

RISOTTO WITH SHRIMP, ASPAkAGUS AND PANCETTA adapted by Jeanne Milligan serves 2 as a main course or 3 as a first course

1/2 pound thin young asparagus, woody ends snapped off

2 tablespoons olive oil 1/3 cup finely chopped onion 1/2 cup Arborio rice 1/4 cup dry white wine 2 cups low-sodium chicken stock, heated 1/2 pound small shrimp, peeled and de-veined 2 ounces thinly sliced pancetta, finely chopped 2 tablespoons heavy cream 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried salt and freshly ground black pepper

Fill a large deep skillet with salted waterand bring to a boil. Add asparagus
and cook until just tender; drain, shock under cold water and drain again. Cut crosswise into 3/4-inch pieces, wrap in paper towels and set aside. Reserve four

tips for final garnish.

Heat olive oil in a large skillet over medium heat. Add onions and saute until
golden. Stir in rice, turning to coat the grains with oil and continue cooking

until rice begins to turn opaque, 1 to 2 minutes. Pour in wine and cook until
liquid almost evaporates, stirring constantly.

Begin adding simmering stock to rice, a half cupful at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al
dente, about 20 to 25 minutes.

Before adding the last cupful of stock, stir in shrimp and pancetta. Cook until

shrimp turn pink. Once shrimp are cooked, stir in reserved asparagus, cook 1to
2 more minutes, then stir in cream and tarragon. Season to taste with salt and

pepper. Serve at once on heated plates.

24

COURT BOUILLON (FISH STEW FROM GUADELOUPE AND

MARTINIQUE)

from Mark Bittman's Fish

via Sue Gilbert

serves 6
2 tablespoons olive oil

2 tablespoons flour
1 cup chopped onion

1/2 cup chopped scallion (or more onion)

1 tablespoon minced garlic

1 bay leaf
1/2 teaspoon ground allspice 1/2 teaspoon dried thyme

1/4 cup chopped fresh basil (optional)

1/2 cup minced fresh parsley 1/4 teaspoon Cayenne pepper (more if desired)

salt and pepper to taste

2 cups chopped tomatoes, fresh or canned (do not drain) 1 cup dry red wine

2 cups any fish or chicken stock or water

one 3-pound red snapper, gutted, scaled, cleaned and cut into 4 or 8 pieces

(about 11/2 pounds of cleaned snapper)

2 tablespoons fresh lemon juice

Make a roux byheating oil in large saucepan over medium heat; when oil is
hot, add flour and stir until browned, about 4 or 5 minutes.

Add onion, scallions, garlic, and seasonings (reserve half of the parsley for garnish). Cook, stirring, until onions are soft. Add tomatoes and cook 10

minutes more. Add wine and stock and simmer 5 minutes. Add fish and poach
over medium heat until cooked through, about 5 to 8 minutes. Add lemon juice,

garnish with parsley and serve in bowls with crusty bread.

Bittman explains that this is the single-fish stew of Guadeloupe and Martinique as opposed to the basicfish simmering stock ofNew Orleans.

25

DUCK WITH LAVENDER AND PLUMS from the San Francisco Chronicle via Jeanne Milligan and Anne Halsted
serves 4

1 1/2 to 2 pounds duck breast, skin on 1 tablespoon olive oil 1 medium yellow onion (about 2 cups, chopped into 1/2-inch pieces) 2 teaspoons minced garlic

4 large, ripe plums (about 3 cups, chopped into 1/2-inch pieces)

2 sprigs thyme 2 teaspoons dried lavender (two dried sprigs) 3/4 to 1 cup pinot noir or other fruity, low-tannin red wine 1/2 teaspoon light brown or granulated sugar, to taste 1 teaspoon kosher salt 1/2 teaspoon ground black pepper
Remove the duck from the refrigerator and let sit at room temperature for about
15 minutes.

Add the oil to a medium-size saucepan over medium heat. Saute the onions until soft and translucent, Add the garlic and cook until aromatic. Then add the

plums, thyme, 1 1/2 teaspoon of lavender and wine. Simmer for 10 minutes and
remove the thyme to avoid overpowering the lavender. Then continue

simmering until the fruit is tender, the flavors are mild and the wine reduces, about 20 minutes, stirring occasionally. Remove the lavender. Add sugar, salt
and pepper to taste.

While the plums are cooking, prepare the duck. To be enjoyed at its best, duck breast should be cooked medium-rare or at most, medium. Remove any pin

feathers, then rinse and dry. Remove the long thin "tender" (the small, thin
muscle with the white tendon that is on the underside of the breast) and cut out

the tough white tendon. Trim away excess skin. Cut two sets ofdiagonal
scores in the skin to make a diamond pattern, being careful not to cut into the flesh. This helps render the fat and makes the skin crispy.

Grind the kosher salt, 1/2 teaspoon of lavender and pepper together in a mortar

and pestle. Rub mixture into the duck and season with additional salt and
pepper to taste.

26

DUCK WITH LAVENDER AND PLUMS

(continued)
Heat a skillet (just large enough to hold the breasts) over medium heat. Make

sure the skillet is hot; place the breasts in skin-side down. Reduce the heat to
medium-low; let the skin render so it becomes golden brown and crispy.

Rip the duck over and finish cooking to desired doneness. The internal
temperature should read about 125 degrees on an instant-read thermometer for

medium-rare. This should take several more minutes, depending on the size of
the breasts. Remove the duck from the skillet and place skin-side up on a warmed platter; cover loosely with foil and rest about 5 minutes before slicing.
Slice the duck and fan it on a warmed plate; spoon the plums alongside. Serve

with salad greens simply dressed with extra virgin olive oil, lemon juice, salt
and pepper, or with a starch and vegetable of your choice.

There is more than one kind and size ofduck: Peking duck breasts are closer to single serving size, while Muscovy breasts can each be close to one pound or

more. The small breasts can be served whole, but the Muscovy breasts should
be sliced, since one breast can easily serve two or more. Cooking timefor the

duck will vary, depending on the type and size ofduck breast used.
Jeanne and Annefound this recipe separately and both thought it was
delicious!

27

HERB POACHED TENDERLOIN WITH BAROLO SAUCE

from the New York Times, adaptedfrom Scott Carsberg recommended by Jeanne Milligan
serves 4

1 tablespoon fresh oregano or marjoram

1 teaspoon fresh thyme leaves

1bay leaf
6 basil leaves

1 teaspoon paprika
one 20 to 24-ounce piece of beef tenderloin, at room temperature 2 tablespoons extra virgin olive oil salt and pepper 3 cloves garlic, slivered

1 cup beef stock (if canned, use low-sodium)

1 cup Barolo or other sturdy red wine

Choose a pot large enough to submerge meat; fill with water and bring to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub the herb mixture into meat and spread garlic all over; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage

and twisting ends to seal. Wrap package tightly in aluminum foil.

Submerge meat in boiling water, and cook for 12 minutes for medium-rare (check with an instant-read thermometer, which should show 120 degrees when
meat is done). Let rest for about 10 minutes.

Meanwhile combine stock and wine in a small saucepan and cook until reduced

to less than 1/2 cup. Season with salt and pepper.

Unwrap meat (scissors will be helpful), slice and serve with sauce. This brings a great deal offlavor to an otherwise bland cut ofmeat. It is usually served withfingerling potatoes, simply boiled with salt, crushed with a fork and seasoned with salt, pepper and olive oil. I also served this with afirst course ofzucchini pesto tarts and a salad with a lemonjuice dressing.

28

LAMB A LA PERIGOURDINE

Evelyne Prefs recipe

adaptedfor the JJ. S. by Judy O'Shea
serves 8

l cup water

2 1/2 cups flour 1/2 teaspoon salt

l leg of lamb, bone in

l large onion, roughly chopped l bouquet garni (bay leaf, thyme, rosemary) 3 tablespoons olive oil

2 tablespoons cognac
l liter bottle of Montballsiac wine (or another dry sauteme)

2 bulbs garlic, separated but still in their "chemises"

Make a dough of the flour, water and salt to seal the lid of a heavy casserole.

Knead it until it holds together well, adding more flour if necessary during the
kneading. Put it aside covered with a towel so it doesn't dry out.

Preheat the oven to 325 degrees. On the stove top bring a pot of salted water large enough to hold the leg of lamb to a boil with the onion and bouquet garni. Let boil 10 minutes and add the leg of lamb. Return to boil, lower heat and simmer about 15 minutes. Remove the lamb and dry well. (Reserve the water

to cook othervegetables). Put the olive oil in the bottom of a heavy casserole

that has a tight-fitting lid. Place the lamb in the casserole and flambe the meat
with cognac that has been heated in the microwave for 15 seconds. When the

flame has died, pour in the wine and sprinkle the cloves of garlic over the meat. Bring the liquid to a boil, remove from the heat and put on a lid. Form a thick rope with the dough, long enough to seal the edge of the casserole. Put the sealed casserole with the lamb and wine in the oven for at least 4 hours. The dough lets the steam pass but not too much. To serve, pull the meat off the

bones and put back in the juices. Serve the lamb with the juices, garlic cloves,
cooked dough and some potatoes. Potatoes au gratin are traditional.
This is, without question, the best lamb I've ever eaten. Can't describe the

pleasure of this succulentmeat, almost a confit.

29

PETRALE SOLE ROLLS WITH CAULIFOWER PUREE

from the San Francisco Chronicle

via Anne Halsted serves 4

1/2 head cauliflower (about 1 pound) leaves and core removed 6 tablespoons unsalted butter
kosher salt to taste

freshly ground pepper to taste

1 tablespoon heavy cream, or as needed

4 medium to large Swiss chard leaves 1 to 2 tablespoons snipped chives
4 double Petrale sole fillets, about 4 ounces each

2 teaspoons salt 1 tablespoon minced shallots 4 teaspoons capers, rinsed 3 tablespoons lemon juice chopped parsley for garnish

Trim the cauliflower, then cook in heavily salted boiling water until soft when
a knife can be easily inserted. Drain and puree in a food processor with 2 tablespoons of butter. Season with salt and pepper. If needed, add a little cream to make a smooth puree. But don't add too much; it should still remain
firm. Cover and set aside.

Bring a pot of salted water to a boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse the leaves and blanch in the pot of boiling water until soft and pliable, about 30 seconds. Drain and set aside.

Preheat the oven to 400 degrees. Stir the chives into the cauliflower puree.
Spoon some puree onto the back of each chard leaf. Roll up the puree in each leaf, tucking in the sides to make packets small enough to fit into a rolled-up

fish fillet (the packet should be no longer than the fish fillet is wide).
Liberally season both sides of the fish with salt and pepper. Place a puree

bundle toward the tail end ofthe fillet. Roll entire package up - the thin tail
end and thicker end should meet or slightly overlap.*

30

PETRALE SOLE ROLLS WITH CAULIFOWER PUREE

(continued)
Heat the oil in a large ovenproof skillet over medium-high heat. Place the
stuffed fillets seam-side down in the skillet and sear for 5 to 10 seconds.

Place the skillet in the oven to finish cooking about 7 to 10 minutes, until the fish is cooked through and the cauliflower is hot. Allow additional time if the cauliflower puree is cold.

Transfer the rolls to warmed plates or a platter and loosely cover with foil to
keep warm.

To make the pan sauce, return the skillet to the stove. Add 4 tablespoons of butter and the shallots. Cook over medium heat, occasionally swirling or stirring, until the butter starts to brown and smells nutty, and the shallots are cooked. Remove the skillet from the heat, add the capers and lemon juice and pour over the fish. Garnish with parsley. This recipe sounds more difficult than it is. You can actually prepare the chard and cauliflower a day ahead; you can also prepare the sole rolls up to the point(*) above of cooking them several hours ahead and refrigerate them all rolled up so that only the cooking (which only takes a total of 15 minutes at the
most) remains to be done at the last minute.

Serve with Sauvignon Blanc or Fume Blanc.

31

ROAST TENDERLOIN OF VEAL

WITH CHANTERELLES, PEARL ONIONS AND RED WINE

SAUCE

via Dick Lonergan

serves 8

Red Wine Sauce

750 ml. bottle of Cabernet Sauvignon (or other good dry red wine) 3 cups unsalted beef stock (or veal stock)
14 1/2 ounce can low salt chicken broth

3 large shallots, finely chopped

Veal with Chanterelles and Pearl Onions

2 pounds veal tenderloin (probably 2 tenderloins) 3 tablespoons olive oil 3 tablespoons diced shallots

16 ounces fresh chanterelles, cleaned and stem ends trimmed

16 ounces pearl onions, blanched salt and pepper to taste
For the wine sauce, combine wine, stock, chicken broth and shallots in a large

saucepan. Boil until liquid is reduced to agenerous 1cup, at least 45 minutes.

Strain. (This can be made a day ahead and refrigerated.)

To blanch the onions, cut off the stem end. Place them, unpeeled, in boiling
water for 3 minutes. Remove them to a bowl of ice water. When cooled,

squeeze each onion out of its peel.

Preheat oven to 350 degrees. Season veal with salt and pepper. In a heavy saute pan, sear veal on all sides in 1 tablespoon of olive oil until golden brown.

rare (internal temperature of 120 degrees). Remove from oven and keep warm.
While tenderloin is roasting, heat remaining olive oil in a saute pan. Add
shallots and saute until translucent over medium heat. Add chanterelles and

Place pan in oven and roast for about 20 (check after 15) minutes for medium

saute for 2 minutes. Add pearl onions and saute for 3 more minutes. Season

with salt and pepper. Reduce heat and keep warm.

32

ROAST TENDERLOIN OF VEAL

WITH CHANTERELLES, PEARL ONIONS AND RED WINE

SAUCE

(continued)
To serve, divide mushroom and onion mixture among 8 plates. Slice veal and
arrange on top. Drizzle with Red Wine Sauce.

We made this sauce for a leg of lamb, but it was so good that we have been serving it with the Veal Tenderloin, since there was a similar, but less intense, wine sauce originally with that recipe. The sauce keeps well in the refrigerator for at least a week. It is equally good with beef (steak or roast).

SOUTHWESTERN STEAK RUB Eric Lonergan's creation as documented by Dick Lonergan

enough for 8 New York steaks

2 tablespoons chili powder 1 tablespoon ground cumin 1 1/2 teaspoons onion salt 1 1/2 teaspoons garlic salt 3/4 teaspoon ground oregano 2 tablespoons paprika 1 tablespoon brown sugar 1 1/2 teaspoons cinnamon pinch Cayenne pepper

Mix all ingredients together. Rub generously all over both sides of the steaks

and let sit for about 20 minutes. Grill as you like them cooked.
Eric made this at a family reunion in Michigan. It was such a big hit that we
duplicated it the next week.

33

PROSCIUTTO-WRAPPED SALMON WITH CORN SALSA

adaptedfrom the San Francisco Chronicle, June 9, 2005 by Bert and Sisi Damner
serves 6

3 ears of white com, not too sweet

1 red pepper, minced

4 medium Roma tomatoes

1 tablespoon olive oil

2 tablespoons minced shallots

1 1/2 teaspoon minced garlic 4 ounces fresh diced shiitake or crimini mushrooms (about 1 cup) 2 to 3 tablespoons unsalted butter salt and pepper to taste

2 teaspoons finely chopped parsley, additional to garnish

six 4-ounce portions of boneless, skinless salmon fillets

6 ounces thinly sliced prosciutto

olive oil
For the salsa, cut the kernels off of the ears of corn (about 2 cups) and reserve

them along with the red pepper. Remove the skin from the tomatoes by
blanching them in boiling water. Remove the seeds, dice into small pieces and

set aside.
Heat olive oil over medium heat and add the shallots and garlic (saute carefully
as garlic burns easily). Cook a few seconds and then add the mushrooms, corn and butter. Cook, stirring occasionally, until the mushrooms have released their

liquid. Stir in the com, pepper and half of the tomatoes and keep warm while
cooking the salmon.

Season the salmon lightly with pepper. Wrap prosciutto around each piece of salmon; coat the prosciutto with oil. Grill the salmon over high heat or in a

nonstick skillet to desired doneness (about 4 minutes a side), so the prosciutto

crisps without overcooking the salmon. Just before serving, stir the rest of the tomatoes into the salsa, season with salt

place apiece of salmon on each and garnish with extra parsley.

The crispyfish would be delicious with other salsas as well.
34

and pepper and finish with parsley. Divide the salsa among warmed plates;

VIETNAMESE GRILLED 5-SPICE CORNISH GAME HENS from Joyce Jue 's class at Ramekins via Judy Gray
serves 8

4 Comish game hens, cut in half through the breast and back

5-spice Marinade
4 cloves garlic, pressed through a garlic press 3 green onions, white part only, or 2 shallots, finely minced 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon 5-spice powder 1 1/2 tablespoons Vietnamese fish sauce (nuoc mam) 1 1/2 tablespoons light soy sauce 1 1/2 tablespoons dry sherry or rice wine

For the marinade, in a large mixing bowl, combine thoroughly the garlic, onion, sugar, salt, black pepper, 5-spice powder, fish sauce, light soy sauce and dry sherry. Add hens and marinate in a sealed plastic bag for a few hours or overnight, refrigerated.
Prepare the grill. Grill hens over medium hot coals for 15 minutes. Turn over. Grill 15 minutes longer or until they are thoroughly cooked through.

These hens are easy to prepare and quick to cook. The 5-spice powder can be found in any spice section. The Ramekins class was fun and thefood tasty.

35

AUNT JANINA WALCZAK'S APPLE CAKE

as translated by Anna Walczak and interpreted by Richard (Michael Stanislaw Walczak) Lonergan
serves 8

1/4 cup sugar plus 1 tablespoon 1/2 cup water 1/2 teaspoon vanilla (optional) 4 eggs, separated

1cup cake flour (or "00" flour)

1 teaspoon baking powder 3 large Granny Smith apples, each peeled, cored and cut into 6 pieces

Preheat oven to 350 degrees. Butter a 9-inch springform cake pan.

Mix 1/4 cup sugar, water and vanilla. Add egg yolks, and beat for 4 minutes. Thoroughly mix the flour and baking powder; gradually add to the liquid and
mix well.

Whip the egg whites to soft peaks. Add one tablespoon of sugar at the final
stage of whipping. Stir the whipped whites into the batter. Pour into the buttered cake pan. Stick the apples in the batter.

Bake for 35 to 40 minutes. Cool slightly before serving.

Dick's newly-found Uncle Marian and Aunt Janina live in Warsaw. Marian is the only surviving sibling ofDick's father, Stanislaw, who died in England during World WarII before Dick was born. Anna, their daughter, who is Dick's cousin, translatedfor us. Her English is very good. In Polish, this is

called a "szarlotka." They served this (and a lot ofotherfood and alcohol)
when we metfor thefirst time this year during our visit to Poland.

CLASSIC FRENCH CHERRY CLAFOUTIS

adaptedfrom many recipes including Time/Life Foods ofthe World: Provincial French Cooking by Kathy Lindenbaum
serves 8 to 12

2 to 3 cups pitted sweet cherries orother whole berries

4 whole eggs 1 1/2 cups half and half

1/3 cup sugar

1/3 cup all-purpose flour 1 tablespoon vanilla

1 scant tablespoon fresh lemon juice

whipped cream and powdered sugar for garnish
Preheat oven to 350 degrees.

Butter an 8 by 12-inch glass or ceramic baking dish, or a large quiche baking dish, depending on shape you want dessert to take - wedge for quiche pan, squares/rectangles for oblong pan.

Wash cherries or berries and dry thoroughly. Put them in the bottom of the buttered baking dish in just one layer, packed close together.
Put the half and half in a blender, turn it on to "mix" and add the eggs, one at a time, until well-blended. Then add all other ingredients with the blender

running. Blend until smooth, scraping down the sides to be sure all of the flour

and sugar are evenly distributed and dissolved. Let the batter sit for a few
minutes. Then pour it evenly over the fruit in the baking dish.
Bake for 50 to 60 minutes in the center of the oven, until the top is golden brown. Cool and let sit for at least half an hour before serving. Cut into desired

servings and garnish plates with sprinkled powdered sugar over all, and adollop
of whipped cream (or creme fraiche) on the side.

While this recipe is made with cherries, blueberries work equally well, as do
other FIRM, whole berries. Make sure they are very dry, with no excess water.

Thefinished dish should have the consistency oflight custard with afirm top.
Delicious, fool-proof and extremely easy to make!

37

DANISH ALMOND RING CAKE

adaptedfrom an old Danish recipe by Sisi Damner

serves 8 to 10

10 eggs, separated 2 cups sugar 2 cups ground almonds 8 ounces good quality semi-sweet chocolate

1pound powdered sugar, sifted

4 tablespoons sherry or Grand Marnier
sliced strawberries

Preheat oven to 325 degrees. Butter a large 11 or 12-inch ring mold

generously. Beat the egg whites, adding the sugar ahalf cup at atime, until
stiff. Add the ground almonds, stirring gently by hand with a rubber spatula.

Pour into the ring mold and bake for 40 minutes. The cake will appear slightly crusty when done. Itwill rise up and then flatten down as it cools. Cool it on a
rack. Loosen the sides of the cake with a knife and turn it onto a serving plate.

Melt semi-sweet chocolate and beat in the egg yolks along with the powdered

sugar (the original recipe calls for more powdered sugar, but I have cut back on
the amount of sugar used) and the sherry or Grand Marnier. Cover the cake
with this chocolate mixture.

Fill the center of the cake with sliced strawberries, and pass additional sliced
strawberries in a bowl.

This is a very dramatic dessert. It must have evolvedfrom the "Kransekake," which is a celebratory cake served at weddings, Christmas, anniversaries and

birthdays. This recipe was given to me many years ago by a Danish woman; I
have always treasured it.

38

EASY LEMON-ALMOND CAKE

from Luscious Lemon Dessserts via Judy Gray
serves 8

1 cup all-purpose flour

1teaspoon baking powder

1/4 teaspoon salt 1/4 cup milk 2 tablespoons finely grated lemon zest 1 teaspoon vanilla 1 1/2 tablespoons pure lemon extract

1/3 cup granulated sugar

1/3 cup packed almond paste at room temperature 1/4 cup unsalted butter at room temperature 2 large eggs confectioners sugar for dusting Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter an 8 by 1 1/2-inch round cake pan. Place parchment or waxed paper on the bottom; butter and flour the paper.

Sift together the flour, baking powder, and salt in a small bowl. Whisk the milk, zest, lemon extract, and vanilla together in another small bowl. Beat the granulated sugar, almond paste, and butter with an electric mixer on low speed in a large bowl until the mixture begins to come together. Increase the speed to medium and beat, scraping down the side of the bowl, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour.

Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes, until the cake is golden brown and a wooden pick
inserted in the center comes out clean. Let cool on a wire rack for 15 minutes

and turn out of the pan onto the rack to cool to room temperature. Remove the parchment paper and invert the cake. Just before serving lightly sift the
confectioners' sugar over the top of the cake.

This is a nice tea cake when garnished with blueberries and raspberries.

39

GINGER CAKE

originally from Chez Panisse adapted by Mary Lonergan

serves 12

1 cup mild molasses 1 cup sugar 1 cup canola oil 2 1/2 cups flour

1teaspoon ground cinnamon

1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 1 cup water 2 teaspoons baking soda

4 ounces fresh ginger, peeled and finely chopped

2 eggs, at room temperature

Preheat oven to 350 degrees.

Grease and flour 10-inch bundt pan (or a 9-inch cake pan, 3 inches high).

Mix together the molasses, sugar and oil. In another bowl, sift the flour,
cinnamon, cloves, and black pepper together. Bring the water to a boil in a saucepan. Stir in the baking soda and mix the hot water into the molasses mixture. Stir in the ginger.

Gradually mix the dry ingredients into the batter. Add beaten eggs and
continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan. Bake in the center of the oven for about an hour (check after 45 minutes), until the top of the cake springs back when pressed. Cool the
cake for at least 30 minutes and invert onto a platter.

Serve with unsweetened whipped cream and raspberries.

The fresh ginger makes this very special. Hint: use the side ofa spoon to scrape off the ginger peel. It works like magic. While the recipe asksfor

chopped ginger, you could use amicroplane to grate it. The ginger taste will
be less intense.

MAPLE BREAD PUDDING WITH FRUIT COMPOTE

from The New York Times
via Sue Gilbert

Fruit Compote
1/2 cup water 1/2 cup creme de Cassis 2 tablespoons sugar 1/2 tablespoon fresh lemon juice 2 cups blackberries

Maple Bread Pudding 4 tablespoons butter

1/2 pound bread, cut into cubes of about 1 1/2 to 2 inches (challah or other egg

bread is best)
1 1/2 cups heavy cream 1 cup milk

2/3 cup maple syrup

4 eggs 1 pinch salt 1 teaspoon vanilla whipped cream

For the compote, bring water, creme de Cassis and sugar to boil, stirring occasionally until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in

lemon juice, then poursyrup overblackberries and stir to combine.

For the bread pudding, preheat oven to 350 degrees. Grease an 11 by 13-inch
baking dish liberally with butter and add bread cubes.

Bring cream, milk and syrup to boil. Watch carefully and stir occasionally so that mixture does not scald. Separately, whip whole eggs. When milk mixture has come to a gentle boil, remove from heat. Add slowly to eggs, then add salt
and vanilla. Pour over bread. Bake 50 minutes.

To serve, cut into squares and top with whipped cream and fruit compote.
Thefruit compote can also be served warm or cold over pudding orpanna
cotta.

41

OLD-FASHIONED ICE BOX COOKIES from Hazel Stitt to Sisi Damner makes 2 logs ofcookie dough, about 4 dozen cookies
1 cup butter 1 cup powdered sugar 1/2 cup sugar legg

2teaspoons vanilla
2 1/4 cups flour 1/2 teaspoon baking soda 1 cup of small black currants or 1 cup of mini-chocolate chips

Combine the butter, sugars, egg and vanilla until light and fluffy. Combine the
flour and baking soda. Stir into the butter mixture and mix well. Stir in the currants (or chocolate chips). Shape into 12-inch logs. Cover with plastic wrap

and chill thoroughly until the logs are firm. Slice into 1/4-inch pieces. Place
onto ungreased cookie sheets. I like to bake my cookies on "Silpat" rubber baking mats.

Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.

This is a recipefrom our childhood! Hazel Stitt and I have been sharing recipesfor the last 36 years and this one is a winner. You can keep the "logs" in the refrigeratorfor a least a week, or one could easilyfreeze some logs to have on hand during the busy holidays. One could also become very creative and substitute the currants or chips with other small treats.

42

COTTAGE CHEESE PANCAKES

from Diana MacFarlane

via Mary and Dick Lonergan

makes about 24 mediumpancakes

1 pint cottage cheese

6 eggs 4 tablespoons vegetable oil 1/2 cup flour

1/2 teaspoon salt 1/2 teaspoon baking powder

basket of blueberries

Mix all ingredients in a blender. Cook pancakes on a griddle.

When pancake is almost ready to turn, scatter 8 to 10 blueberries on top, then
turn and cook the other side. Be sure not to undercook.

These are easy and verypopular. Diana MacFarlane is a collegefriend of Mary's, and Diana's grandchildren love the pancakes.

AAARTA'S ICED TEA

from Mary's goodfriend Marta Johnson

16 cups water
7 (or more) tea bags, decaf if you desire

1 bunch of mint
3 lemons, halved (Meyer lemons are best) 1 cup sugar 1 small can frozen orange juice

Boil the water. When it starts to boil heavily, turn off the burner and add the tea bags, mint, lemons (you can squeeze them as you add them) and sugar. Let steep until the tea is as strong as you like. Wait until it cools and add the orange

juice, stir and strain. Serve chilled orwith plenty ofice.

This is very good, especially on a hot summer day! The Lonergans at Tahoe
have used itfor a grown-up drink called uThe Adjidaumo" by adding vodka.

43

EGGS DIJON

submitted by Katherine Koelsch with Anne Halsted's permission serves 4 (or 8with one egg each) 1 teaspoon Dijon mustard 1/4 teaspoon salt 1 cup sour cream 1 tablespoon grated Gruyere cheese 1 tablespoon dry white wine

8eggs

buttered bread crumbs

Mix the mustard, salt, sour cream, grated cheese and the wine to make the
sauce.

Preheat the oven to 350 degrees. Break the eggs into a greased shallow baking dish. (You could put two eggs into each of four ramekins.) Spoon the sauce over the eggs and sprinkle buttered bread crumbs over the top. Place the baking dish (or ramekins) in a pan of hot water in the oven for about 15 minutes or until the eggs are cooked the way you like. This was a favorite of callers back in the good old days at 200 Francisco where

Anne and Paulette (Yolo Taylor) served it often. It is also good with English
muffins.

GOAT CHEESE, ARTICHOKE AND SMOKED HAM STRATA

from Gourmet, December 1997

adapted by Sisi Damner

serves 8 to 12

2 cups whole milk

1/4 cup olive oil 8 cups of 1-inch cubes of sourdough bread, crusts removed 1 1/2 cups whipping cream 5 large eggs 1 tablespoon chopped garlic 1 tablespoon salt (optional, since the ham is salty) 3/4 teaspoon black pepper 1/2 teaspoon nutmeg 12 ounces soft, fresh goat cheese, crumbled (about 3 cups) 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 1 1/2 teaspoons herbs de Provence 12 ounces smoked ham, chopped three 6 1/2-ounce jars marinated artichoke hearts, drained and halved lengthwise 1 cup (packed) grated Fontina cheese 1 1/2 cups (packed) grated Parmesan cheese

Preheat the oven to 350 degrees. Butter a 13 by 9 by 2-inch glass baking dish. Whisk milk and oil in a large bowl. Stir in the bread. Let it stand until the
liquid is absorbed, about 10 minutes.

Whisk the cream and next 5 ingredients in another large bowl. Add the goat
cheese. Mix the herbs in a small bowl to blend.

Place half of the bread mixture in the prepared dish. Top with half of the ham,
artichoke hearts, herbs and cheeses. Pour half of the cream mixture over the

bread mixture. Repeat the layering once more, ending with the cream mixture.
Bake the dish uncovered until firm in the center and brown around the edges, for about 1 hour. This dish can be made a day in advance.

This is a wonderful brunch dish. Ourfamily has loved it on Christmas

morning. You may accompany it with the Orange Spiced Salad with Dried
Cranberries and Pecans.

45

GRANOLA WITH FLAXSEED

from the New York Times

adapted by Margie Ellis

makes 5 1/2 cups

2 cups old-fashioned oats

1 cup sweetened shredded coconut

3/4 cup sliced blanched almonds 1/4 cup vegetable oil

1/4 cup honey

1 tablespoon flaxseed oil

1/2 cup cranberries 1/2 cup golden raisins

1/4 cup sunflower seeds

1 tablespoon ground golden flaxseed

Preheat oven to 350 degrees. Toss the oats, coconut and almonds together in a medium bowl. Whisk the

vegetable oil and honey and stir into the oat mixture. Spread the oat mixture on
a rimmed baking sheet. Bake, stirring and turning often, until golden brown,
about 20 minutes. Let cool 10 minutes and then toss in the flaxseed oil. Let

cool completely. Add the berries, raisins and seeds and ground flaxseed.

Can be stored in an airtight container for 10 days orin the freezer for two to
three weeks.

/ have made this many times, and the family loves this recipe. I keep the ground flaxseed in thefreezer. Ifyou double this recipe it may take a little longer in the oven. No need to be a slave to the ingredients. Think apricots and other goodiesfor a new twist just keep the proportions the same.

46

INDEX
MAIN COURSES

Asparagus Pudding, 19
STARTERS
Artichokes with Garlic and Mint
Chicken and Frisee Salad with Roasted Red

Peppers, Toasted Almonds and Manchego

Cheese, 10 Court Bouillon (Fish Stew from

(Carciofi alia Romana), 1 Cheese Biscuits, 9 Moroccan Spiced Tomato Jam, 18 Parmesan-Walnut Salad in Endive Leaves, 2 Roasted Mussels, 3 Salmon "Huevo con Limon", 4 Smoked Salmon, Fennel and Goat Cheese Toasts, 6 Spanish Potato Omelet (Tortilla de Patatas), 7 Tomato-Onion Tart, 8
SALADS
Chicken and Frisee Salad with Roasted Red

Guadeloupe and Martinique), 25

Duck with Lavender and Plums, 26
Herb Poached Tenderloin

with Barolo Sauce, 28

Lamb a la Perigourdine, 29
Petrale Sole Rolls with Cauliflower Puree, 30

Prosciutto-Wrapped Salmon
with Corn Salsa, 34 Roast Tenderloin of Veal with Chanterelles, Pearl Onions and Red Wine Sauce, 32 Southwestern Steak Rub, 33

Peppers, Toasted Almonds and Manchego, 10

Heirloom Tomato and Watermelon Salad, 11

Vietnamese Grilled 5-Spice

Cornish Game Hens, 35

Orange Spiced Salad with Dried Cranberries and Pecans, 12

SOUPS

DESSERTS

Clam and Sorrel Soup with Cream and Mirepoix, 13 Roasted Red Pepper Soup, 14 Spring Asparagus Soup, 15
SAUCES AND MORE Corn and Mushroom Salsa, 34 Cucumber and Mint Salsa, 16

Aunt JaninaWalczak's Apple Cake, 36 Classic French Cherry Clafoutis, 37 Danish Almond Ring Cake, 38 Easy Lemon-Almond Cake, 39 Fruit Compote, 41 Ginger Cake, 40 Maple Bread Pudding with Fruit Compote, 41
Old-Fashioned Ice Box Cookies, 42 BRUNCH DISHES

Delicious Fresh Cranberry Relish, 17 Fresh Mint Chutney, 17 Moroccan Spiced Tomato Jam, 18
Red Wine Sauce, 32
SIDE DISHES

Cottage Cheese Pancakes, 43 Eggs Dijon, 44

Goat Cheese, Artichoke and Smoked Ham Strata, 45 Granola with Flaxseed, 46
DRINKS Malta's Iced Tea, 43

Asparagus Pudding, 19 Cannolini Beans with Peppers (Fagioli con i Bibi), 20 Quinoa Spinach Bake, 21
Roots, 20
PASTAS AND STARCHES
Mediterranean Pesto Pasta

MARINADES AND RUBS Cucumber and Mint Salsa, 16

5-Spice Marinade, 35
Southwestern Steak Rub, 33

with Summer Squash, 22 Pasta with Spring Onions and Smoked Salmon Cream Sauce, 23 Risotto with Shrimp, Asparagus and Pancetta, 24