Favorite Recipes 2010

OUR FAVORITE RECIPES 2010

CHEFS:

Sisi Damner, Sue Gilbert, Judy Gray, Maud Hallin, Anne Halsted, Katherine
Koelsch Kriken, Kathy and Jeff Lindenbaum, Karen Lonergan, Katy Lonergan, Dick Lonergan, Jeanne Milligan, Irene Tibbits and Wells Whitney
CONTRIBUTORS:
Clark Kokich, Naima and Kabir, Winnie Parker, Lauren Post and Orietta Siviero

RECIPE TESTERS:
Jan Chernoff, Michael Dewees, Peter Dewees, Keith Gilbert, Madeline Hall, John Kriken, Eric Lonergan, Isabel Wade and the chefs.

Thanks to the many tasters as well. All recipes have been independently tested and have been improved in the process.
EDITOR: Dick Lonergan

PROOFREADER: Barbara Gately

COVER ART: Baguettes," by Mary Lonergan
a

Mary painted quite a number offood-related watercolors. This one is special, bringing back memories ofa bountiful meal in France in 2005. We all miss her.
Thisyear's cookbook is dedicated to Mary.

n
STARTERS

Betelnut's Lettuce Cups Moroccan Eggplant Melange Scallop and Plum Ceviche
SALADS

1 2 3

Apple Barley Salad Chopped Salad with Grapes and Mint

Fattoush Salad

4 5
6

Honeydew and Cucumber Salad with Sesame Seeds

Pan-Roasted Corn and Tomato Salad

7
8

Spicy Orange Salad, Moroccan Style

SOUPS AND SAUCES

Baked Potato Soup

10

Creamy, Garlicky Tomato Gazpacho with Crunchy Pecorino Roasted Squash and Apple Soup Uncooked Cranberry-Orange Relish
SIDE DISHES

11 12 16

Asparagus, Peas and Radishes with Fresh Tarragon Braised Fennel with Capers Braised Spring Legumes with Zucchini
Cauliflower Puree

13 14 15
16

Corn Pudding with Chives Leek Bread Pudding

Zucchini Stuffed with Amaretti and Pistachios

17 18
19

PASTA AND RICE Cavatelli Pasta with Cauliflower, Almonds and Toasted Bread Crumbs

n
20

L'Autunno Pasta (with Apricots and Garlic) Rice Ring Filled with Tomatoes (Sformato di Riso Freddo al Pomodoro) Tagliatelle with Sage, Brown Butter and Parmesan

21 22 23

MAIN COURSES

Braised Chicken Thighs with Spring Peas and Mint Braised Leg of Lamb (Ragu di Agnello)

24 25

Easy Puebla-Style Chicken Mole

Grilled Lemon Chicken Skewers with Peanut Sauce

27
28

Oven-Baked Salmon or Trout with Parsley and Horseradish Sauce Peppercorn Pork Tenderloin with Dijon-Cider Sauce Petrale Sole with Meyer Lemon Beurre Blanc
Roast Leg of Lamb with Italian Salsa Verde

29 30 31
32

Salmon with Sweet Chili Glaze, Snap Peas and Pea Tendrils Triple-Citrus Ginger Halibut
DESSERTS Almond Custard Cake

33 34

35

Blackberry Cake Blood Orange Olive Oil Cake Fudgy Flourless Cookies
Lemon Cornmeal Cake

36 37 38
39

Salted Brown Butter Krispy Treats

40

Seasonal Berries with Mango Coconut "Sabayon" Tate's Chocolate Chip Cookies
Texas 1886 Chocolate Cake

41 42
43

BRUNCH DISHES AND DRINKS Caramelized Apple Sauce Negroni

Savory Ham and Gruyere Bread Sgroppino

45 47 46 47

BETELNUTS LETTUCE CUPS

from the San Francisco Chronicle, February 7, 2010 via Katy Lonergan makes 4 generous servings 1 head iceberg lettuce 1/4 cup dried black mushrooms 1/2 pound boneless skinless chicken thighs, finely minced 1 tablespoon light soy sauce 1 egg white 1 teaspoon cornstarch 1 tablespoon vegetable oil 1 teaspoon finely minced fresh ginger 1/2 cup finely minced water chestnuts 2 tablespoons (or more) finely minced Chinese sausage (lop chong) 1 tablespoon oyster sauce 2 scallions, finely chopped pinch of ground white pepper
Asian sesame oil, to taste

2 tablespoons pine nuts, toasted plum sauce for serving

Remove the core from the lettuce and gently separate the leaves; use a knife or scissors to cut them into cup shapes. Refrigerate until well chilled.

Place the mushrooms in a small bowl and add enough hot water to cover. Soak until soft, about 1 hour. Drain, reserving the mushroom-soaking liquid. Cut off and discard the mushroom stems. Finely chop the caps.
Combine the chicken, soy sauce, egg white and cornstarch in large bowl. Heat the vegetable oil in a medium-sized wok or skillet over high heat. Add the chicken mixture and ginger and cook until the chicken loses its translucency, about 3 minutes. Add the mushrooms, water chestnuts and sausage. Reduce heat to low and stir in the oyster sauce, scallions and white pepper. If the mixture seems too dry, add mushroom liquid to moisten. Remove from heat and drizzle with sesame oil. Spoon the mixture onto a platter and sprinkle with pine nuts. Serve with chilled lettuce cups and small bowls of plum sauce.

If you are unable tofind Chinese sausage, substitute 2 tablespoons mildpork sausage mixed with 1/2 teaspoon Chinese Five Spice seasoning andcooked.

MOROCCAN EGGPLANT MELANGE

from Kathy & JejfLindenbaum's Moroccanfriends, Naima and Kabir makes a side dishfor 10 or so, or a pureefor dipping
4 large eggplants
olive oil

1 large whole head garlic

2 two-ounce tins of flat anchovies

1 tablespoon capers 1/2 teaspoon paprika (hot if desired) salt and pepper to taste 1 teaspoon ground cumin 2 teaspoons cider vinegar 2 fresh lemons, juiced 1/2 cup chopped parsley or cilantro (or a combo)
Preheat oven to 400 degrees.

Peel most of the skin off the eggplant, leaving about one-quarter unskinned, and
cut all into 3/4-inch cubes. Toss the cubes with olive oil in a plastic bag or

bowl, just to coat. Spread out on cookie sheets and roast in the oven until
tender, at least 20 minutes. Check and turn cookie sheets at 10 minutes.

Smash the garlic cloves and saute in olive oil until soft. Add the anchovies and capers and 'moosh' all together in the pan. Continue cooking until the ingredients form a pasty mixture. You may have to add more olive oil.
At the end, mix in the paprika, salt, pepper, and cumin. Add 1 teaspoon vinegar
and stir. Taste and see if you want to add the other teaspoon of vinegar.

Put the eggplant cubes in a large bowl, toss with the garlic, anchovy and caper mixture, and drizzle with juice from a lemon or two. Sprinkle with the parsley
or cilantro and toss one more time, and serve as a vegetable.

You could also choose toput the eggplant and garlic/anchovy/caper mixture in afood processor to make a pureefor dipping or tossing with pasta or meat.
Taste to see if it needs the lemonjuice.

SCALLOP AND PLUM CEVICHE

from The New York Times, July 9, 2010 via Kathy Lindenbaum serves 4 (or 6 for a smallerfirst course)

1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice 2 medium-ripe, firm-textured plums, pitted and cut into
1/4- to 1/2-inch dice

1 to 2 teaspoons chopped fresh tarragon, or more to taste 1/4 cup freshly squeezed lime juice 1/2 teaspoon grated lime zest
salt

pinch Cayenne pepper (or double that for a little more kick)

In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season
with salt and Cayenne.

Cover the mixture tightly with plastic wrap touching the mixture itself, to enhance the melding of flavors. Refrigerate a short time, or up to 3 hours, then bring to almost-room temperature, but still cool.
Taste and adjust seasoning.

Do not make the ceviche toofar ahead, as theflavors change to intense and bitter, instead of the delicate sweetflavors of the ingredients.

APPLE BARLEY SALAD

adaptedfrom Cooks Magazine-Cuisine at Home via Jeanne Milligan makes 2 servings

1/2 cup barley

1 sweet-tartred apple (such as Fuji or Braebum), cored and diced but not peeled
1 tablespoon unsalted butter

1tablespoon fresh lemon juice 2 teaspoons cider vinegar

1 tablespoon chopped fresh parsley
2 teaspoons sugar (to taste)
salt to taste

Cook barley according to package directions; set aside.

Saute apple in butter in a nonstick skillet over medium-high heat until it starts

to soften, about 1minute. Stir in lemon juice, vinegar, parsley, sugar, salt and
barley. Serve warm or at room temperature.

A nice complement topork, especially the Peppercorn Pork Tenderloin with Dijon-Cider Sauce (page 30). The apple in the salad echoes the cider in the
tenderloin sauce.

CHOPPED SALAD WITH GRAPES AND MINT

adaptedfrom Food & Wine, July 2009

by Karen Lonergan

serves 6
1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved 1 medium seedless cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice

1cup corn kernels (from 2 ears)

1 cup diced cooked chicken (1 1/2 chicken breasts)

1/2 cup halved green orred grapes

3 ounces feta cheese, crumbled (1/2 cup) 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped mint 2 tablespoons finely chopped basil

2 tablespoons red wine vinegar

1 tablespoon fresh lime juice salt and freshly ground pepper
In a large bowl, toss all of the ingredients together. Season with salt and freshly

ground pepper and serve immediately.

This terrifically zippy salad recipe can be adapted by adding roasted nuts

(pecans, sliced almonds, etc.) oromitting tomatoes ifthey are not in season.

FATTOUSH SALAD

from Insalata's Mediterrean Table Cookbook

via Sisi Damner

serves 6 as a side dish or 3 as a light meal

2 pita breads

1/3 cup blended oil (1 part olive oil and 3 parts canola oil)

1teaspoon minced garlic

1/4 cup freshly squeezed lemon juice

1/2 cup extra virgin olive oil

1 teaspoon Kosher salt

3/4 teaspoon cumin seed, toasted and ground 1/8 teaspoon freshly ground pepper 3 hearts of romaine, torn roughly by hand (about 6 cups)

3/4 cup crumbled sheep's mild feta cheese

3/4 cup vine-ripened cherry tomatoes, halved 3/4 cup peeled, seeded and diced English cucumber 1/3 cup pitted Kalamata olives, halved 1/4 cup thinly sliced red onion 1/3 cup chopped cilantro 1/3 cup finely chopped mint

Preheat the oven to 350 degrees. Trim the edges off the pita breads, keeping a
circle shape and split horizontally into two halves. Cut each half into 6

triangles, and arrange on abaking sheet. Toast in the oven until golden and
crispy: about 12 minutes, but check at 10 minutes and remove if done. Cool and break the chips into 2 or 3 pieces each.
In a small skillet over low heat, gently warm the blended oil and garlic until

fragrant. Let it cool. In a medium bowl, whisk together the cooled oil and
garlic mixture, lemon juice, olive oil, salt, cumin and pepper. In a large bowl, combine the romaine hearts, pita chips, feta, cherry tomatoes, cucumber, olives, red onion, cilantro, mint and about 3/4 cup of the vinaigrette:

toss well. Add more vinaigrette if needed to coat the leaves. Divide among the
plates and serve immediately.

This is an extremely popular salad atInsalata 's Restaurant in San Anselmo.

People comefrom all over the Bay Area just to indulge in it! Ifyou wish to

make this more ofa meal, add chicken pieces to your salad.

HONEYDEW AND CUCUMBER SALAD WITH SESAME SEEDS from Gourmet, June 1993 adapted by Sue Gilbert
serves 6

1 tablespoon plus 2 teaspoons rice wine vinegar 1 tablespoon fresh ginger, peeled and minced 2 teaspoons tamari or soy sauce 1 1/2 teaspoons sugar 1 teaspoon Asian (toasted) sesame oil, or to taste 1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetable oil 1 seedless cucumber, halved lengthwise and sliced thin (about 2 cups)

2 cups 1/2 -inch cubes of ripe honeydew melon or mixed honeydew and
cantaloupe
2 scallions, minced

1 bunch of mint leaves, coarsely chopped 1 tablespoon sesame seeds, toasted lightly and cooled

In a bowl whisk together the vinegar, the ginger, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes and the vegetable oil until the dressing is combined well. Add the cucumber, melon and scallions, toss with
the mint leaves until everything is mixed well; then sprinkle with the sesame
seeds.

A very refreshing summer salad.

PAN-ROASTED CORN AND TOMATO SALAD

from The New York Times, August9, 2009 (Mark Bittman) via Katherine KoelschKriken

serves 4 generously
1/4 pound bacon, chopped 1 small red onion, chopped

2 to 3 cups com kernels (from 4 to 6 ears ofcom)

juice of 1 lime or more to taste

2 cups tomatoes, cored and chopped

1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies (like Thai), seeded and minced

salt and pepper to taste

1/2 cup chopped fresh cilantro, more or less

Cook bacon in large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes; then add com. Continue cooking, stirring or shaking pan occasionally until com begins to
brown a bit, about 5 more minutes. Remove from heat and let cool for a few

minutes. Drain fat ifyou wish.

Put lime juice in large bowl and add bacon-com mixture, then toss with remaining ingredients. Taste, adjusting the seasoning, and serve warm or at
room temperature.

Bestprepared in late summer when these ingredients are at theirpeak. For very complementaryflavor, I like to serve this with seared/sauteed scallops.

SPICY ORANGE SALAD, MOROCCAN STYLE adaptedfrom The New York Times, April 5, 2010
by Sue Gilbert
serves 6

3 large seedless oranges 1/4 teaspoon Cayenne pepper 1 teaspoon paprika 1/2 teaspoon minced garlic 3 tablespoons olive oil 1 tablespoon red-wine or sherry vinegar salt and freshly ground black pepper 1/3 cup chopped parsley 12 pitted black olives, halved

Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside. Place the Cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
This is adaptedfrom a 1980 recipe by Craig Claiborne. It is a refreshing and unusual salad that grabs you, shakes you and then lets you enjoy the sweetfruit.

BAKED POTATO SOUP

from Cooking Light, October 2002

via Karen Lonergan

serves 8

4 baking potatoes (about 2 1/2 pounds) 2/3 cup all-purpose flour 6 cups 2% reduced fat milk 1 packed cup shredded reduced fat extra-sharp cheddar cheese, divided

1teaspoon salt
1/2 teaspoon black pepper 1 cup reduced fat sour cream 3/4 cup chopped green onions, divided (about 2 bunches)
6 bacon slices, cooked and crumbled

cracked black pepper

Preheat oven to 400 degrees.

Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes

and coarsely mash. Discard skins. You can do this a day ahead.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in

a large Dutch oven; gradually add milk, stirring with a whisk until blended.
Cook over medium heat until thick and bubbly (about 8 minutes, but do not let

boil). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until
cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup of the green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving using up the rest of the cheese, the rest of the onions and the bacon. Add pepper if
desired.

Tastesjust like a loaded bakedpotato!

Great reheated the next day too. The sharper the cheddar cheese the better.

10

CREAMY, GARLICKY TOMATO GAZPACHO

WITH CRUNCHY PECORINO

from The New York Times, July 14, 2010

via Irene Tibbits
serves 6

6 tablespoons grated Pecorino Romano 2 large tomatoes (about 1 pound), cored and roughly chopped 1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt 1/4 cup extra virgin olive oil, more for serving 12 basil leaves, roughly chopped, more for serving 2 large garlic cloves, peeled and roughly chopped 2 scallions (white and light green parts), roughly chopped
2 ice cubes

1 3/4 teaspoons kosher salt, more to taste 1 1/2 teaspoons red wine vinegar, more to taste 1/4 teaspoon Cayenne pepper (or to taste) ground black pepper to taste.

Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.

To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, Cayenne and black pepper in a blender. Puree until smooth. Taste and add more salt and vinegar, if necessary. Place half of the broken cheese pieces in the bottom of 6 small bowls. Pour the soup over and garnish with additional cheese pieces and basil. Drizzle soup liberally with
olive oil.

A soup as cool and easy as a smoothie, with a salty, cheese crunch just the
recipe my summer needs.

11

ROASTED SQUASH AND APPLE SOUP

from More Magazine
via Sue Gilbert

serves 4 generously
1 tablespoon butter, melted

1tablespoon olive oil

1 medium yellow onion, roughly chopped

2 cloves garlic, peeled

1medium butternut squash, peeled and cut into 1inch cubes (about 1pound of
cubes)

1 Granny Smith apple, peeled and cubed

1Mcintosh orGala apple, peeled and cubed

1 tablespoon rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper 4 cups chicken or vegetable stock 3 sprigs thyme, plus more for garnish

milk or sour cream, optional chili powder (optional), to taste

Heat oven to 425 degrees.

In a large bowl, toss together butter, oil, onion, garlic, squash, apples, rosemary,

salt and pepper. Spread it all out on a deep-rimmed baking sheet and cook until
soft and browned, about 30 minutes, rotating pan after 15 minutes. Scrape vegetables into a medium soup pot. Pour some stock onto the baking sheet and scrape up any caramelized bits and add to pot.

Add remaining stock and thyme leaves to the potand simmer partially covered
for 10 minutes. Cool and puree in blender (for a really smooth soup, puree twice). Reheat and thin to desired consistency with stock, milk or sour cream. Season to taste, adding more salt and pepper and chili powder if desired.
Garnish with sour cream and thyme leaves.

This delicious soup can be served hot or cold. It evokes warm and cozyfeelings offall. If it seems too sweet to you, add some lemon juice.

12

ASPARAGUS, PEAS AND RADISHES

WITH FRESH TARRAGON

from Everyday Food, April 2007 (Martha Stewart)

via Anne Hoisted

serves 8

3 pounds asparagus (fatter asparagus is better), tough ends discarded, peeled if large and cut into 2-inch pieces 3 tablespoons butter 1 package (10 ounces) frozen peas, thawed 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced 1/2 cup fresh tarragon, coarsely chopped coarse salt and ground pepper

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.

Add asparagus to pot, cook until crisp/tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to the ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (You may wrap in plastic and
refrigerate up to 1 day.)

In a large pot with a lid, heat butter over medium heat. Add asparagus and peas, cover and cook, stirring occasionally until vegetables are heated through,
6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper and serve immediately.

Quite honestly, the testers tried this apprehensively. All were totally surprised!
What is so nice about this recipe is that it gives us a new vegetable option and

looks pretty too.

13

BRAISED FENNEL WITH CAPERS

from lidiasitaly.com (Lidia Bastianich)

via Anne Hoisted

serves 6
1/3 cup extra virgin olive oil

3 pounds fresh fennel, trimmed and cut into 1-inch chunks

2 1/2 cups sliced onions

1/3 cup small capers, drained

1/2 teaspoon salt or to taste

freshly ground black pepper to taste
Pour the olive oil into a 12-inch or larger skillet, set it over medium heat. Dump in all the fennel and onions, season with salt, then stir and toss well.

Cover the pan tightly and let the vegetables cook and caramelize slowly, stirring
occasionally. Adjust the heat as necessary so theyfre sizzling, softening and

cooking in their own moisture, but notburning orbrowning too fast.

After 15 minutes stir in the capers; if the fennel pieces appear dry, add a few

tablespoons ofwater too. Cook another 15 minutes, tightly covered and stirring
now and then until the fennel is tender and tinged golden brown. If they're pale

or you want deeper color, cook them uncovered for a few minutes.
Taste and season with salt if you want; grind on pepper to taste just before serving, nice and hot!
This is a very easy vegetable dish that adds balance to chicken orfish and is especially good with something spicy like sausage. Delicious!

14

BRAISED SPRING LEGUMES WITH ZUCCHINI from lidiasitaly.com (Lidia Bastianich) adapted by Dick Lonergan makes 6 servings

3 tablespoons extra virgin olive oil 1 cup chopped scallions, white and tender parts (about 6 scallions) 1/2 cup chopped onion 2 1/2 pounds fresh peas in the pod, shelled 1 1/4 pounds fresh fava beans in the pod, shelled, blanched for about 1 minute and peeled 1 cup finely diced zucchini 1/2 teaspoon peperoncino (crushed red pepper)
salt

2 cups thinly shredded romaine leaves 1 tablespoon finely shredded fresh mint leaves (more to taste)
In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onion and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.

Add the romaine and mint, cover the casserole and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little. Season to taste with salt and
serve hot.

We served this tasty spring recipe at an Easter brunch. Doubling the recipe served 24 at the buffet as one of the vegetable choices. During asparagus season you may want to replace the zucchini with asparagus.

15

CAULIFLOWER PUREE

from Bent Stiansen 's Norwegian cookbook, Stiansen Inviterer til Fest
via Irene Tibbits serves 6 to 8

1 cauliflower head, cut into florets

1 cup milk 7 tablespoons butter, cubed 1/2 teaspoon salt white pepper

3 1/2 ounces blanched almonds, coarsely chopped and toasted in pan till they
are light brown

Place cauliflower in pan with milk and water enough to cover; cook for 20
minutes until cauliflower is soft. Drain and then whisk with butter until

cauliflower has reached a coarse consistency. Add salt and pepper to taste;
sprinkle with almonds.

This is a nice substituteforpotatoes. Itgoes very well with the Oven Baked

Salmon or Trout with Parsley and Horseradish Sauce (page 29).

UNCOOKED CRANBERRY-ORANGE RELISH

from the Joy of Cooking

via Irene Tibbits
12 ounce package of cranberries 1 orange, unpeeled, cut into 8 pieces

1 cup sugar (I used less)

Place half of the berries and half the orange in food processor with steel blade and pulse till evenly chopped, but not pureed. Transfer to a bowl. Repeat with the remaining berries and orange. Stir in sugar. Cover and refrigerate for at

least two days or up to two weeks. Serve chilled or at room temperature.

This tart and refreshing relish is an excellent companion not only to the Thanksgiving turkey, but to any meat orfowl. Since you use the whole orange, including the rind, it is important to allow the relish to mellowfor at least two days before serving. This last minute addition to the cookbook was a big hit at Thanksgiving.

16

CORN PUDDING WITH CHIVES

adapted from The Gourmet Cookbook by Maud Hallin serves 10 to 12 people at a buffet

4 cups fresh com kernels (6 ears) or 2-10 oz packages of frozen com

1 1/4 teaspoon salt 2 cups whole milk

4 large eggs, beaten

111 stick (4 tablespoons) unsalted butter, melted and cooled
3 tablespoons all purpose flour

1/2 vanilla bean, halved lengthwise

1/4 cup freshly cut chives, plus more for garnish

Preheat oven to 350 degrees. Butter a 2-quart quiche dish or pie plate.
Pulse half the com in a food processor until coarsely chopped. Transfer to a
bowl, mix with the rest of the com kernels and the salt. In another bowl mix

milk, eggs, butter, flour, scraped seeds from vanilla bean and chives. Then stir
into the com mixture until combined well.

Stirand pour into baking dish. Put onto middle rack of oven. Bake until ready
(when center is set). Check at 45 minutes, but it will probably take 60. Sprinkle
more chives over the top and serve hot.

Best with white corn! Ifyou usefrozen corn, defrostfirst andpour off any liquid. This is an easyparty dish that is likedby both children and grown-ups.

You can bake itone day and reheat in the microwave just before serving. A
great Thanksgiving side dish too!

17

LEEK BREAD PUDDING

adaptedfrom Ad Hoc at Home by Thomas Keller

by Anne Halsted
serves 12

2 cups leeks, (2 large) white and green parts only cleaned, rinsed and cut into
1/2-inch slices

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

10 cups 1-inch cubes of brioche or Pullman loaf (not the end slice) 1 tablespoon finely chopped chives 1 teaspoon fresh thyme leaves 3 large eggs
2 cups whole milk, 3 cups heavy cream freshly grated nutmeg to taste 1 cup shredded Comte or Emmehtaler cheese

Preheat oven to 350 degrees. Place a medium saute pan over medium high heat, drain leeks and add to pan. Season with salt and saute until leeks begin to soften, about 5 minutes (add water if leeks stick), then reduce heat to medium

low. Stir in butter and season with salt and pepper to taste Cover and cook,
stirring occasionally, until leeks are very soft, about 20 minutes

Meanwhile, spread bread cubes on a baking sheet and bake until dry and pale gold, about 10 minutes, turning pan about halfway through. Transfer to a large

bowl, leaving the oven on. Add leeks, chives and thyme to the bowl of bread;
toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch or more of nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9 by 13-inch baking pan.

Spread halfof the bread mixture in pan, and sprinkle with another 1/4 cup of

cheese. Spread remaining bread mixture inpan, and sprinkle with another 1/4
cup cheese. Pour in enough milk and egg mixture to cover bread, and gently

press on bread so milk soaks in. Let soak for 15 minutes. Add remaining milk
mixture, letting some bread cubes protrude. Sprinkle with salt and remaining

1/4 cup cheese. Bake until pudding is setand top is brown and bubbling, about
1 1/2 hours. Serve hot.

This is asfar as itgetsfrom a low-calorie dish, but it is worth each calorie.

18

ZUCCHINI STUFFED WITH AMARETTI AND PISTACHIOS

from Orietta Siviero through Hedonistic Hiking via Dick Lonergan, Anne Hoisted and Wells Whitney serves 8 generously

1 pound zucchini (tonde or 8-ball are best to stuff) 1 onion, chopped

olive oilD

2 tablespoons basil, chopped

3 amaretti biscuits, crumbled

4 ounces grated Parmesan cheese 1 ounce (1/4 cup) shelled and toasted pistachios, choppedD salt and pepperD
Heat a broiler.

Boil the zucchini whole in salted boiling water leaving them slightly crunchy (about 15 minutes). Cut the zucchini in half and scoop out the flesh with a spoon, saving both the flesh and the zucchini shells. Chop the onion and fry in

a little oil. Add the chopped zucchini pulp to the onion and cook for 3 minutes.
Take off the heat and add the chopped basil, crumbled amaretti, grated cheese,

chopped pistachios and salt and pepper to taste. Fill the zucchini shells with the mixture, molding it high, and broil for 5 minutes. Serve warm.
Without a doubt one ofthe most entertaining evenings during our Week in
Tuscany last June was the afternoon and evening spent with the lovely Orietta.

Here we're happy to share one ofher tasty recipes and remember her
wonderful smile.

19

CAVATELLI PASTA WITH CAULIFLOWER, ALMONDS

AND TOASTED BREAD CRUMBS

from lidiasitaly.com (Lidia Bastianich)

via Wells Whitney serves 10 at a buffet

1/2 teaspoon Kosher salt, plus more for the pasta pot 8-inch chunk day-old country bread (6 ounces) 7 tablespoons extra-virgin olive oil, divided 4 plump garlic cloves, peeled and sliced
1/4 teaspoon peperoncino flakes, or to taste

1small head cauliflower, cut in small florets (about 1pound)

1 pound dried cavatelli 1/3 cup sliced almonds, toasted and coarsely chopped

2tablespoons chopped fresh Italian parsley

Fill a large pot with salted water (6 quarts with 1 tablespoon salt), and boil.
Grate the bread chunk on the coarse holes of a box grater into a mixing bowl;

you should have 2 cups offluffy crumbs. Pour 5 tablespoons ofthe olive oil
into a 12-inch heavy skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino. Let them sizzle for a minute or so, then dump in
the breadcrumbs and stir to moisten them with the oil. Toast the crumbs for

about 5 minutes, tossing them and shaking the pan almost continuously, until

they're golden and crisp; adjust the heat so neither thebread crumbs nor the
garlic gets too dark. Turn off the heat, and pour the toasted crumbs and garlic
into a serving bowl.

Meanwhile, start cooking the cauliflower and cavatelli. First drop the pasta into the boiling water and cook for 12 minutes, then add the cauliflower and cook

another 6 minutes. Test to see if both are done.

Quickly drain the pot and pour the pasta and florets on top of the breadcrumbs
in the bowl. Sprinkle the almonds, parsley and salt over the bowl, and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets. Drizzle the remaining 2 tablespoons olive oil all over, and toss again. Serve immediately, right from the bowl.
Wow, what a wonderful cauliflower dish! Ifyou can'tfind cavatelli, orrechiette pasta will do. Make sure the bread is dry.

20

L'AUTUNNO PASTA (WITH APRICOTS AND GARLIC)

from The Silver Palate Good Times Cookbook (Julee Rosso and Sheila Lukins) via Jeanne Milligan makes 8 servings
3/4 cup best-quality extra virgin olive oil 15 cloves garlic, 6 minced and 9 cut into thin slivers 1 cup dry white wine 1 tablespoon fresh rosemary (or 1 1/2 teaspoons dried) 3/4 cup dried apricots, cut into slivers salt and freshly ground black pepper, to taste 1 pound linguine 1/2 cup chopped fresh parsley
Heat the olive oil in a skillet over medium heat. Add the minced and slivered

garlic and saute just until browned.

Stir in the white wine. Reduce the heat and simmer uncovered for 5 minutes.

Add the rosemary and apricots. Season with salt and pepper to taste. Simmer 5 to 10 minutes longer.
Meanwhile, cook the pasta in boiling salted water until tender but still firm;
drain.

Place the pasta, sauce, and parsley in a serving bowl and toss to coat. Serve immediately.
The sisters have done it again: resurrected this recipe, and it is as delicious as it ever was - unusualflavors from unusual ingredients.

21

RICE RING FILLED WITH TOMATOES

(SFORMATO DI RISO FREDDO AL POMODORO)

from The Flavors of Sicily (Anna Tasca Lanza)

via Anne Halsted

serves 6 to 8

3 cups long grain rice

1 cup basil leaves, coarsely chopped, plus whole leaves for garnish

1/4 cup olive oil

salt and freshly ground pepper

1 egg yolk, at room temperature

2cups vegetable oil

1/4 cup fresh lemon juice

1/2 cup plain yogurt

1pound tomatoes, peeled and cut into bite size pieces for serving

Bring alarge saucepan of salted water to aboil. Add the rice and bring back to
a boil. Stir and reduce the heat to a simmer. Cook until tender, 15 to 20

minutes. Drain. Meanwhile, lightly oil a 9-inch tube pan (10 cup capacity) or

angel food cake pan. Mix the drained rice with the chopped basil, olive oil, and salt and pepper to taste. While the rice mixture is still warm, fill the mold, gently pressing down on the rice. Refrigerate until ready to serve. For the mayonnaise, whisk the egg yolk until smooth. Stir in a pinch of salt.
Whisk in some of the oil, a little at a time, until the sauce thickens. Whisk in

some of the lemon juice. Continue whisking in the oil until the sauce is very
thick. Whisk in the rest of the lemon juice.

For the sauce, whisk the yogurt into the mayonnaise and season to taste with salt. The sauce should be rather acidic. When ready to serve, invert the mold

onto a serving plate. Decorate with the basil leaves and fill the center with the
tomatoes. Pass the sauce separately.
This is a nice summer salad thatpresents well and is a good way to serve tomatoes and a starch together.

22

TAGLIATELLE WITH SAGE, BROWN BUTTER AND PARMESAN

from Anne Halsted
serves 8 as a small starter or 4 as a main course

20 large sage leaves 10 ounces unsalted butter (8 ounces for browning and frying sage, and 2 ounces
more to go on pasta) 1 pound tagliatelle 2 teaspoons salt for frying sage

1tablespoon salt for pasta

1/2 cup grated good parmesan cheese

Slice sage leaves into 1-inch strips, 1/4 inch across.

Fill large pasta pot with water, add 1 tablespoon salt, and bring to a boil. When

it reaches a boil, add the pasta and cooktill al dente.

Meanwhile heat 8 ounces of butter in a saucepan. When the butter begins to foam, add the salt to the foam and fry the sage slivers in the butter till the butter

becomes golden and sage become crisp. Remove the sage slivers to a paper
towel to drain, and add 2 ounces more butter to heat with the brown butter.

When the butter is hot and the pasta is cooked, drain the pasta into a bowl, and
pour the browned butter over it, mixing well. leaves and parmesan and mix in. Serve! Then add the browned sage

Ifyou don't care aboutfrying the sage, just saute it in the butter and thenpour the butter and sage togetherover the drainedpasta.

One ofmyfavorite pastas because it is so simple and tastes so good!

23

BRAISED CHICKEN THIGHS

WITH SPRING PEAS AND MINT

adaptedfrom the San Francisco Chronicle, April 12, 2009

by Judy Gray makes 6 servings

8 bone-in, skin-on chicken thighs

1/2 cup flour

1teaspoon Kosher salt, plus more for the peas

1teaspoon freshly ground black pepper, plus more for the peas
1/2 teaspoon fresh thyme leaves

1tablespoon extra virgin olive oil

2 tablespoons butter, divided

1/2 cup dry white wine 2 tablespoon minced shallots

2 pounds fresh peas in the pod, shelled (about 3 cups)

1/2 head romaine lettuce, cut into very thin strips

1/2 cup chicken broth

1/2cup finely chopped mint leaves

Trim the thighs of excess skin. Spread the flour on a plate and dredge the

thighs well. Sprinkle both sides with the salt, pepper and thyme. In a frying
pan over medium-high heat, heat the oil and 1 tablespoon of butter until the

butter foams. Add the thighs, uncrowded, and cook until golden, about 7 minutes. Turn and cook the other side until golden, about 7 minutes. If
necessary, do this in two batches. Add wine, scraping up any bits. Reduce the
heat to low, cover and simmer until the chicken is tender and cooked through, about 30 minutes or more. Once the chicken is ready, set it aside and keep warm while you finish the peas.

In a large saucepan, melt one tablespoon of butter over medium-high heat. Add
the shallots and saute until translucent, about 1 minute. Add the peas, lettuce

and chicken broth, and cover. Cook until the peas are tender to the bite and the
lettuce has melted into the peas, about 5 minutes, depending upon the age of the peas. Taste and add salt and pepper as desired, and stir in the mint. Remove
the peas to a warm serving platter with the chicken and serve immediately.
During cooking the lettuce virtually disappears, providing moisture as well as a
hint offlavor.

24

BRAISED LEG OF LAMB (RAGU DI AGNELLO)

from lidiasitaly.com (Lidia Bastianich) adapted by Dick Lonergan serves 8 to 10 or more, plus lots of extra sauce for pasta

2 111 cups crustless country bread cubes, slightly dried or day-old

1cup grated pecorino

3 plump garlic cloves, peeled and chopped 4 tablespoons chopped fresh Italian parsley

5 to 6 pound boneless leg oflamb, butterflied and untied 2 teaspoons Kosher salt, plus more to taste 6 tablespoons extra virgin olive oil 2 cups chopped onions
4 bay leaves, preferably fresh 3 small branches fresh rosemary with lots of leaves

3 sprigs fresh thyme

6 cups (two 28-ounce cans) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
Filling: Put the bread cubes in a mixing bowl, and pour in enough water to cover them. Let them soak for a few minutes. When they're saturated, dump the cubes into a strainer and squeeze the bread to get out most of the water. Put the soft, wet bread back in the bowl, tearing it into shreds with your fingers. Scatter the grated cheese, chopped garlic and parsley over the bread, and stir everything together vigorously (or work together with your hands) into a
spreadable paste.

Lamb: Lay out the butterflied lamb leg and trim any thick fat from the outside
surface (a few traces are okay). Turn the meat over so the inside of the leg (where the bone was) faces up, and arrange it to form a flat, solid oblong slab. If necessary, pound or butterfly so the meat slab is evenly thick. Drop mounds of the bread paste on the lamb, and spread it to cover the whole surface, leaving

a margin around the edges (so it won't ooze out). Now roll up the meat to form a snug, loaf-shaped roll. Loop short pieces of twine around the roll every few inches along its length to keep it in shape, and knot securely. Press and tuck in
the flaps of meat at the ends of the roll, and secure them with twine looped lengthwise around the roll and tied tight. If you have butcher's netting, slip it over the rolled meat, and stretch first, then tie it securely. Season the outside of the tied roll with 1 teaspoon salt.

25

Cooking: Pour the olive oil into a big pan, and set over medium-high heat. Lay the meat in the hot oil, and let it sizzle for a minute or two without moving, until browned on the bottom. Rotate the roll, and brown the meat for a couple of minutes, then rotate again until the lamb leg is nicely caramelized all over. Push the meat to the side of the pan, clearing as much space in the middle as possible, and pour in the chopped onions. Stir and spread them in the pan as they start to sizzle, scraping up the bits of caramelization from the pan bottom;
shift the lamb to stir the onions all around. After 4 or 5 minutes when the

onions have softened, add the bay leaves, rosemary and thyme, and stir for

another minute to toast the herbs. Move the meat to the center of the pan, and
pour the crushed tomatoes around it. Rinse out the bowl used for the tomatoes and tomato cans with 2 cups water, and pour that in, along with more water if

needed, until three-quarters ofthe lamb is submerged in the liquid. Sprinkle the
remaining 1 teaspoon of salt all over, and stir the tomatoes, water, onions and seasonings together. Cover the pan and bring the braising liquids to a boil over high heat, then adjust the flame to keep a steady, gentle bubbling around the

lamb. Cook tightly covered, checking the liquid level occasionally to see that it is notcooking too fast. Every 40 minutes or so, rotate the meat so the top of the
roll gets submerged, and add water to maintain the level of braising liquids.

Cook the lamb for 2 to 2 1/2 hours, or until a long fork can pierce the thickest
part of the leg and slide out easily. If the sauce is concentrated and velvety, the dish is done; turn off the heat, and let the leg rest in the sauce for at least 30

minutes before serving.

If the meat is tender but the sauce is too thin, transfer the meat to a platter and cook the sauce uncovered, reducing it to a velvety consistency. Turn off the heat, and replace the lamb in the sauce to rest for at least 15 minutes. After the

rest period, remove the lamb leg and finish the sauce. Pick out the herb stems
and bay leaves, skim off any fat that has collected on the top, and taste and

adjust the seasoning. Serve the sauce as is, or pass it through a food mill.
Serving: Cut and remove the twine or netting. Slice the leg crosswise into 1/2 inch-thick slices, and arrange them on a warm platter. Moisten the slices with
spoonfuls of warm sauce, and pass more sauce at the table.

This is a great dishfor afestive occasion, because a big leg will easily serve eight or more. To savor it Italian style, Lidia encourages you topresent this in two courses, using the sauce to dress maccheronialia chitarra or otherpasta for a primo (first course), using 2 cups ofsauce for each pound ofpasta, and serving the sliced lamb leg as the main course.
26

EASY PUEBLA-ST/LE CHICKEN MOLE

from Cooking Light, May 2005 via Katy Lonergan makes about 6 servings
1 teaspoon olive oil 1 cup thinly sliced onion 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup) 2 garlic cloves, thinly sliced 3 cups fat-free, low-sodium chicken broth 1 1/3 cups coarsely chopped tomato (about 1 medium) 1/4 cup golden raisins 3 tablespoons sliced almonds, toasted 3 (1/2 by 2-inch) orange peel strips 3/4 pound skinless, boneless chicken breast halves 3/4 pound skinless, boneless chicken thighs
1/2 ounce unsweetened chocolate

1/4 teaspoon salt 1/4 teaspoon black pepper

Heat oil in a Dutch oven over medium-high heat. Add onion and cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients

(through orange peel) to pan; bring to a boil. Add chicken to pan; cover, reduce
heat, and simmer 10 minutes or until chicken is done. Remove chicken from

pan; shred with 2 forks. Set aside.

Add chocolate to chile mixture; let stand until chocolate melts. Using an

immersion blender in pan, puree the chocolate mixture until smooth (or cool a
little and blend in a blender). Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper. This quick and tasty version of the Mexican classic comes together in minutes.

Serve it with black beans and yellow rice, or as a filling for enchiladas.

27

GRILLED LEMON CHICKEN SKEWERS WITH PEANUT SAUCE from Peanut Butter Logic Blog and Ina Garten via Karen Lonergan
serves 8

1 small garlic clove

1 (1-inch) piece fresh peeled ginger 1/2 cup smooth peanut butter (not all-natural)

2/3 cup warm water 1 1/2 tablespoons soy sauce

1 tablespoon Asian sesame oil 1 tablespoon red wine or cider vinegar

1teaspoon sugar
1/2 to 1 teaspoon red chile flakes (to taste)

peanuts, chopped (optional)

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil 2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme 2 pounds boneless chicken breasts, halved and skin removed

For the peanut butter sauce, with motor running, drop garlic and ginger in the
bowl of a food processor until finely chopped. Add peanut butter, water, soy

sauce, sesame oil, vinegar, sugar, and chile flakes and process until smooth. Set
the peanut sauce aside.

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over
the chicken breasts in a nonreactive bowl. Cover and marinate in the

refrigerator for 6 hours or overnight.

Grill the chicken breasts for 10 minutes on each side, until justcooked through. Cool slightly and cutdiagonally in 1/2 inch-thick slices. Skewer with wooden
sticks and serve with the peanut sauce.

This camefrom afamily cooking blog that concluded kids would eat anything withpeanut butter. In addition to the chicken skewers, they used the sauce with

spinach, sesame noodles, Vietnamese veggie rolls, etc.

28

OVEN BAKED SALMON OR TROUT

WITH PARSLEY AND HORSERADISH SAUCE from Bent Stiansen 's Norwegian cookbook, Stiansen Inviterer til Fest
via Irene Tibbits serves 8

2.8 pounds skinless salmon or trout (recipe was for trout but I was served
salmon)

1/2 cup plus one teaspoon sugar 1/2 cup salt, plus more for the sauce 1/2 cup olive oil
1 cup white wine 1/2 cup chopped shallots 1 1/2 cups cream 1 teaspoon cornstarch

1 1/2 cups Italian parsley, chopped

3 tablespoons shredded fresh horseradish white pepper 1 tablespoon lemon juice

Preheat oven to 130 degrees (55 degrees Celsius)!

Mix 1/2 cup sugar and 1/2 cup salt and sprinkle over fish. Let sit for 15 minutes, rinse under running water and dry with paper towel.

Divide fish into eight portions and roll in olive oil. Place on baking sheet and bake for 25 minutes. The fish is baked at such a low temperature to prevent
dryness; it tastes somewhere between raw and cooked fish, delicious!

Meanwhile, cook white wine with shallots in a saucepan until reduced to 1/2 cup. Add cream and bring to boil, then add cornstarch mixed in two tablespoons cold water. Place sauce in blender and add horseradish and parsley, mix till you have a nice green sauce. Add salt, pepper, 1 teaspoon sugar and lemon juice. Serve the sauce with the fish.

MostAmerican ovens don't have a settingfor 130 degrees. Ifyou don't, set the oven to Warm and checkat 20 minutes. The original recipe wasfor trout, butI used salmon very successfully. Delicious with Cauliflower Puree (page 16).

29

PEPPERCORN PORK TENDERLOIN WITH DIJON-CIDER SAUCE adaptedfrom Cooks Magazine-Cuisine at Home by Jeanne Milligan makes 2 servings

10 ounce pork tenderloin, trimmed and cut into four 2-inch thick medallions 2 tablespoons whole peppercorns (black or multicolored) crushed or coarse
ground

2 tablespoons olive oil, divided

1 tablespoon minced shallots

2 teaspoons tomato paste 1/4 cup dry white wine 1 cup apple juice or cider 1 teaspoon apple cider vinegar

1tablespoon Dijon mustard

salt to taste

Salt the pork medallions. Dredge one side of each medallion in the crushed peppercorns. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add medallions, pepper-side down, and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches an internal temperature of 145 degrees on an instant-read thermometer, about 6 more

minutes. Transfer medallions to a plate, tent them with foil, and let them rest.
Saute shallots and tomato paste in remaining 1 tablespooon oil in same skillet;
heat over medium heat for 1 minute.

Deglaze pan with wine and simmer until nearly evaporated; increase heat to
high, add apple juice and vinegar, and simmer until reduced to 1/3 cup, 5 to 7

minutes. Whisk in mustard and season with salt. Drizzle sauce over medallions
before serving.

It might look like there is a lot ofpepper, but it is only on one side of the meat and makes a delicious dish. Serve with Apple Barley Salad (page 4).

PETRALE SOLE WITH MEYER LEMON BEURRE BLANC from the San Francisco Chronicle, January 24. 2010 via Judy Gray makes4 servings

about 1/2 cup flour fine sea salt and freshly ground black pepper 1 1/2 pounds Petrale sole fillets 8 tablespoons butter, cut into 1 tablespoon pieces 2 tablespoons freshly squeezed Meyer lemon juice 1 tablespoon grated Meyer lemon zest 2 tablespoon heavy cream

On a work surface spread with plastic wrap, scatter about 1/2 cup of flour. Dip the fillet pieces lightly in the flour, sprinkle with a little salt and pepper and set
aside for a few minutes at most.

In a frying pan, heat 2 tablespoons of the butter over medium-high heat. When foaming, add the fish fillets, a few at a time, uncrowded. Saute until golden,

about 1 minute, turn and fry the other side for another minute. Remove to a
plate and keep warm until all are completed.

In a saucepan over medium-high heat, combine the Meyer lemon juice and zest. Add the cream and bring to a boil. Remove from the heat and add the remaining

6 tablespoons of butter, one at a time, whisking to melt.

Arrange the fish on a platter or 4 individual plates and drizzle with sauce. Serve immediately.

This is a very quick and easy dish to whip up. The sauce tends be a little sweet, but you could serve a more savory side dish. To reduce the amount offat in the
dish, add less butter (or butter substitute) to the sauce.

Beurre Blanc is an elegantsaucefor fish, and adding the sweetjuice ofMeyer

lemons makes afinefinish for Petrale sole, one of our prized localfish, and one ofmy personalfavorites. However, other delicatefish would be good with the
sauce as well, evenfirm-fleshedfish like halibut.

31

ROAST LEG OF LAMB WITH ITALIAN SALSA VERDE

from Bon Appetit, April 2006 (Giada De Laurentiis)

via Anne Halsted

serves at least 12
1 cup extra virgin olive oil 1/2 cup fresh lemon juice 1/2 cup chopped fresh Italian parsley

1/3 cup finely chopped green onions 1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water for 30 minutes, or brined capers,

drained, chopped
1 tablespoon grated lemon peel 1/2 teaspoon dried crushed red pepper
1 teaspoon salt

1/2 teaspoon ground black pepper 5 1/2-pound boneless leg of lamb, butterflied and trimmed of most fat

1tablespoon minced garlic

Stir first 10ingredients in large bowl for the salsa verde.
Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and

pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using
kitchen string, tie lamb every 2 inches to hold together. (Lamb and salsa verde

can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa
verde stand at room temperature 1 hour before continuing.)

Preheat oven to 450 degrees.

Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120 degrees for medium-rare, about 1 hour and

20 minutes. Let stand at room temperature 15 minutes. Transferlamb to

cutting board and remove kitchen string. Cut crosswise into thin slices.
Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb,

passing remaining salsa verde along side.

We made thisfor Easter and it was a huge hit!

32

SALMON WITH SWEET CHILI GLAZE. SNAP PEAS

AND PEA TENDRILS

from Bon Appetit, April 2010 (Ivy Manning) via Anne Halsted and Dick Lonergan
serves 6

nonstick vegetable oil spray

1/4 cup Asian sweet chili sauce 3 tablespoons soy sauce, divided 2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin

2 tablespoons vegetable oil 3 garlic cloves, minced 8 ounces sugar snap peas, trimmed 1 1/2 tablespoons Chinese rice wine or dry Sherry 3 cups pea tendrils or pea sprouts (about 6 ounces) 1 teaspoon Asian sesame oil

Line a rimmed baking sheet with foil and coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature for 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until lightly browned and almost opaque in
center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.
Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon
fillets and serve.

Sugarsnappeas andpea tendrils (the young leaves and shoots of the snowpea

plant) give this dish a double hit of spring flavor. Pea tendrils are available at
Rainbow Grocery in San Francisco year-round.

33

TRIPLE-CITRUS GINGER HALIBUT

from The Cancer Fighting Kitchen (Rebecca Katz)

via Sisi Damner

makes 4 servings
111 cup freshly squeezed orange juice 2 tablespoons freshly squeezed Ume juice 2 tablespoons freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

zest of 1 orange
zest of 1 lemon

1 tablespoon freshly grated ginger

pinch of Cayenne pepper

4 serving size halibut fillets (these could be black cod or another

firm white fish of your choice)

1/2 teaspoon sea salt 1 tablespoon of Dijon mustard

1/4 to 1/2 cup chopped mint or flat leaf Italian parsley

In a small bowl, whisk together orange juice, lemon juice, lime juice, olive
oil, both zests, ginger and Cayenne. Divide the mixture into two parts. Place the fish fillets in a baking dish and season each piece of fish with 1/8 teaspoon

ofthe salt. Pour half ofthe juice mixture over the fish and turn to coat well.
Cover and marinate in the refrigerator for 30 minutes.

Preheat oven to 400 degrees. Remove the fish from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the baking dish. Bake until the

fillets are tender and opaque. Itwill take about 15 minutes, depending on the
thickness of the fish.

Meanwhile, combine the remaining juice mixture with the mustard in a small saucepan and simmer it over medium heat until the liquid is reduced by half. Pour the reduction over the fillets and sprinkle them with the mint or parsley. Serve immediately.

Especially good with Basmati rice.

This is such afabulous, fresh tasting recipe. It has become one ofour
favorites, and everyone who has sampled it loves it as well!

34

ALMOND CUSTARD CAKE invented by KathyLindenbaum makes one 9-inch round cake, serves 10 to 12

1 roll of almond paste (Odensee brand comes in a 7 ounce roll)

1 stick butter, softenedto almost-melting stage

4 eggs

3/4 cup sugar (half light brown, half white) 1/2 cup sour cream 1/3 cup almond meal (Trader Joe's has this) 1/3 cup flour 1 tablespoon Kirsch, Amaretto or brandy 1 teaspoon vanilla
Heat oven to 325 degrees.

Cut up the roll of almond paste and whirl in a food processor until it is the
consistency of crumbs. Add butter and whirl until mixed. Save in the food
processor.

In a separate bowl beat eggs until light and foamy, then add sugars and mix thoroughly. Add sour cream and mix until blended. Sprinkle the almond meal over the egg mixture and beat on low until thoroughly blended. Repeat with flour. Add the Kirsch (or alternates) and vanilla and blend thoroughly. If the food processor bowl is large enough, pour the egg mixture into the almond butter mixture and blend thoroughly. If the bowl is smaller, combine both the almond butter and egg mixture in another bowl and blend thoroughly. The resulting batter will be 'pourable'.

Pour into a well-greased 9-inch round cake pan and cook in the oven. Check after 30 minutes and turn cake pan around if not cooking evenly. Total cooking time is approximately 45 minutes, when a tester comes out clean or almost clean. The cake is supposed to be very moist.
Cool and serve dusted with powdered sugar.

The inspiration for this cake was a desire to make a 'vanilla' cake with the consistency ofaflourless chocolate cake. Dust with powderedsugar and serve
with whipped cream.
35

BLACKBERRY CAKE

from the San Jose Mercury News, July 14, 2010

via Sue Gilbert

1 1/2 cups flour

1 cup sugar, divided

1/2 cup butter, cut into chunks 1 1/2 teaspoons baking powder 1 egg

2 teaspoons vanilla, divided

3 cups blackberries 2 cups sour cream

2 egg yolks Preheat oven to 350 degrees. Butter and flour a 9 or 10-inch spring form pan.
Combine flour, 1/2 cup sugar, butter, baking powder, whole egg and teaspoon

of vanilla and mix well. Spread mixture into pan. Sprinkle with berries.

Combine sour cream, egg yolks, remaining 1/2 cup sugar and remaining
teaspoon of vanilla. Spread over berries. Bake one hour.
A simple and delicious cake. The top is almost like a cheesecake. Consider serving it with whipped cream andfresh blackberries.

36

BLOOD ORANGE OLIVE OIL CAKE adaptedfrom The New York Times, March 18, 2009 by Katherine KoelschKriken
serves 12

3 blood oranges 1 cup sugar about 1/3 cup buttermilk or plain yogurt 3 large eggs 1 3/4 cups semolina flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup extra virgin olive oil creme fraiche or whipped cream

Preheat oven to 350 degrees. Line an 8 inch diameter cake pan with parchment paper. Grate zest from blood oranges and place in bowl with sugar. Mix until orange zest is evenly distributed in sugar.

Supreme two of the oranges: Cut off the bottom and top of each so fruit is exposed and orange can stand upright on a cutting board. Cut away pith, following curve of fruit with your knife. Cut orange segments out of their
connective membranes. Break up segments into 1/4-inch pieces.

Halve remaining orange and squeeze juice into glass measuring pitcher. You

will have about 1/3 cup. Add buttermilk or yogurt tojuice until you have 2/3
cup of liquid together. Pour mixture into bowl with sugar and whisk well.
Whisk in eggs.

In another bowl, whisktogether semolina, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula andfold in oil a little at a time. Fold in orange pieces. Scrape batter into cake pan and smooth top. Bake cake for about 55 minutes or until it is golden and a knife inserted comes out clean. Cool on a rack for 5 minutes then unmold and cool to room

temperature right side up. Serve with creme fraiche or whipped cream.
The recipe works perfectly with regular oranges (we used blood orange juice though), but the cut cake, dappled with ruby dots of blood orange, is much prettier.
37

FUDGY FLOURLESS COOKIES

from Chocolate Epiphany (Frangois Payard)

via Katherine KoelschKriken (Lauren Post's favorite cookies)

makes about 48 cookies

2 3/4 cups walnut halves, lightly toasted and then finely chopped

3 cups powdered sugar, sifted

1/2 cup plus 3 tablespoons unsweetened cocoa powder, sifted
1/4 teaspoon salt

4 large egg whites at room temperature

1 tablespoon vanilla

Preheat oven to 325 degrees and line two baking sheets with parchment paper.

Mix powdered sugar, cocoa and salt together in a bowl, then add the chopped walnuts and mix again. Whisk egg whites together, then whisk in vanilla and slowly add that mixture to the dry mixture until it becomes a moist batter. Don't over mix. Spoon heaping 1 teaspoon mounds of batter evenly spaced onto parchment covered baking sheets. Work quickly because dough will start

to stiffen.
Bake cookies for about 10 minutes until tops are glossy, lightly cracked and

firm to the touch. Slide parchment paper with cookies onto racks to cool
completely before removing/peeling off the paper.
These luscious lumps can be made any size you wish, but adjust baking time accordingly. They are chewy withfull nutty dark cocoa flavor.

38

LEMON CORNMEAL CAKE

adaptedfrom Everyday Cake (Pamela Borgfeldt Taylor)

for Katherine KoelschKriken
makes one 8-inch round cake

1 cup unsalted butter, plus extra for greasing 11/2 cup superfine sugar, divided
2 teaspoons finely grated lemon rind, divided 1/2 cup lemon juice, divided 3 eggs, beaten 1 1/4 cups ground almonds or almond meal 1/8 teaspoon salt scant 3/4 cup Golden Pheasant polenta (fine grade) 1 teaspoon baking powder

sour cream, creme fraiche or ice cream to serve

Preheat oven to 350 degrees. Lightly grease an 8-inch round deep cake pan and line the bottom with parchment paper.

Beat together the butter and 1cup of the sugar until pale and fluffy. Beat in 1
teaspoon lemon rind, 1/4 cup lemon juice, eggs and ground almonds. Sift the

salt, cornmeal and baking powder and stir in until evenly mixed. Spoon the
batter into the prepared pan and spread evenly.

Bake in the preheated oven for 30 to 35 minutes or until just firm to the touch and golden brown. Remove the cake from the oven and cool for 20 minutes:

Make a syrup, placing 1/4cup lemon juice, 1/2 cup sugar, 1 teaspoon lemon
rind and 2 tablespoons cold water in a small saucepan. Heat gently, stirring until the sugar has dissolved, then bring to a boil and simmer for 2 or 3 minutes
or until slightly reduced and syrupy.

Turn out the cake onto wire rack; then drizzle half of the syrup evenly over the

surface. Let cool completely. Cut the cake into slices, drizzle the rest of the syrup overthe top and serve with fruit and sourcream, creme fraiche or ice
cream.

Our discovery of desserts at flour + water restaurant in San Francisco inspired a searchfor cornmeal cake recipes. Pam tantalized this one by adding a
kumquat garnish.
39

SALTED BROWN BUTTER KRISPY TREATS

from smittenkitchen.com
via Karen Lonergan

makes 16 2-inch squares or 32 1 by 2-inch small bars

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows 1/2 teaspoon coarse sea salt, divided

6 cups Rice Krispies cereal (about half a 12-ounce box) Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch
sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your

eyes off the pot as while you may be impatient for it to start browning, the
period between the time the butter begins to take on color and the point where it burns is often less than a minute. But make sure it is truly browned.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to

melt them, butif it is not, turn it back onlow until the marshmallows are
smooth.

Remove the pot from the stove and stir in half the salt and all the cereal together. Quickly spread into prepared pan and sprinkle with the other half of

the salt. I like to use a piece of waxed or parchment paper that I've sprayed
with oil to press it firmly and evenly into the edges and comers, though a

siliconspatula works almost as well.

Let cool, cut into squares and get ready to make new friends.
What's different about these? Ohjust a bit more (double) butter, which you toast until it is brown and nutty and helped along with coarse salt. Just minor things but it changes everything!

Smitten Kitchen is a blog aboutfearless cookingfrom a tiny kitchen in New

York City.

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SEASONAL BERRIES WITH MANGO COCONUT "SABAYON' from The Cancer Fighting Kitchen Cookbook

recreated by Sisi Damner

serves 8 with extra sauce left over
1 14-ounce can coconut milk

2 cups chopped ripe mango pinch of sea salt 1 tablespoon maple syrup . juice from 1 freshly squeezed lime 4 or more cups of organic berries of your choice 2 tablespoons chopped mint
Put the coconut milk in a saucepan and stir until it is homogenous. Stir in the mango and sea salt; simmer covered for about 15 to 20 minutes. The mango should be soft. Pour the mixture into your food processor or blender, add the maple syrup and lime juice, and process until smooth. Divide the berries in bowls and spoon about 1/4 cup of the warm sauce over
them. Garnish with mint.

Winnie Parker sent me The Cancer Fighting Kitchen Cookbook We have LOVED so many recipesfrom it. This is one that will wow your guests with not too much effort. The colors are spectacular, and the taste is also.

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TATE'S CHOCOLATE CHIP COOKIES

fromgoop.com
via Karen Lonergan

yields about 40 3-inch cookies

2 cups unbleached, all-purpose flour 1 teaspoon baking soda
1 teaspoon salt

1 cup (2 sticks) lightly salted butter, atroom temperature 3/4cup granulated sugar
3/4 cup dark brown sugar, firmly packed 1 teaspoon water

1 teaspoon pure vanilla extract

2 large eggs, beaten

2 cups semisweet chocolate chips (Nestle can't really be beat)

Preheat the oven to 350 degrees.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup

spoons, drop the cookies 3 inches apart onto two nonstick or greased cookie
sheets. Bake on the middle rack for eight minutes for a crispy texture but

slightly chewy in the middle, rotating the sheets after four minutes. Remove the
cookies to a wire rack to cool, and repeat the process with the rest of the batter.

If you want smallercookies, drop smallerspoonfuls. Also, try these smaller cookies with mini chocolate chips thatmelt into the dough more.
Tate is my son's name, so he should claim these delicious cookies, but they comefrom Tate's Bake Shop in Southampton, New York. One is never enough. And you can buy the originals (but not as warm) at the grocers in San
Francisco ys Ferry Building.

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TEXAS 1886 CHOCOLATE CAKE from an unknown recipe source via Kathy Lindenbaum makes one 9 by 12-inch glazed cake
serves 12 to 14 ~ For the Cake ~

2 cups flour 2 cups sugar (1 cup can be sifted light or dark brown sugar) 1 teaspoon salt

1 teaspoon baking soda

2 sticks of butter, softened

1/2 cup seedless fruit jam, melted until very loose but not liquid 9 tablespoons unsweetened cocoa 1/3 to 1/2 cup hot water
2 eggs, beaten

1 tablespoon espresso coffee liquid 1 teaspoon vanilla 1 cup full-fat buttermilk

~ For the Chocolate Glaze ~

2 cups powdered sugar

6 tablespoons unsweetened cocoa 6 to 8 tablespoons buttermilk

1 stick butter

2 teaspoons vanilla (or 1 teaspoon vanilla and 1teaspoon rum) 1 tablespoon espresso coffee liquid

pinch ofsalt
Cake: Preheat oven to 350 degrees. Grease a 9 by 12-inch cake pan.

Whisk the flour, salt and baking soda together. Set aside. Beat the butter until

creamy. Add the sugar in 1/2-cup increments and beat until all is well mixed.
Add the eggs and mix thoroughly until well blended. The mixture may look like it's separating for a while, but continued blending will bind it together again. Add in the jam and mix thoroughly. In a separate bowl, dissolve the cocoa in the hot water and mix thoroughly so

that there are no lumps. Add the coffee and vanilla and mix well. Add the
cocoa mixture to the butter-egg mixture. Mix thoroughly. Then add the buttennilk, again mixing until all is blended.
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Combine the dry flour mixture with the blended wet ingredients to make a batter. Bake in a greased 9x12 pan at 350 degrees for 30 minutes. Test with a toothpick and remove when just set or still just slightly undercooked. Cool the

cake until just slightly warm.

Chocolate Glaze: Stir all ingredients (except rum and vanilla) together in a

sauce pan over medium heat. Add vanilla/rum. You want the frosting to be
pourable, but not thin. Add more buttermilk if too thick. Cool slightly, but you

wantthe frosting to be very warm when you pourit over the cake so the cake
can soak it up. Pour the glaze onto the cake through a strainer, which makes the frosting shiny and glossy. Let sit in a cool place while the frosting 'sets', cut
into 2-inch squares and serve at room temperature.

1886 Cafe and Bakery is at the Driskill Hotel in Austin, Texas and is renowned for this kind of cake, in the style of the Heritage Society ofAustin's original
recipe.

This cake andfrosting are exceptionally rich! A cake cover helps keep the 'glossy sheen' until serving time. You can also add chopped nuts on top of the frosting.

Ifyou want a smaller cake, halve the recipe and use a 9 by 9-inch pan. Adjust
cooking time as necessary.

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CARAMELIZED APPLE SAUCE

adaption from Cooks.com by Linda Tepe

via Kathy Lindenbaum

makes 3 to 4 cups, about 6 servings

6 large Golden Delicious apples, peeled, cored and thinly sliced juice and grated peel of 1 lemon (about 4 tablespoons juice) 111 cup granulated sugar
1/2 cup orange juice

1/2 cup orange marmalade

1/4 teaspoon cinnamon

In a large bowl, toss together apple slices, lemon juice and peel. Set aside.

In large heavy saucepan, combine sugar, marmalade and orange juice. Cook
over medium heat, stirring until sugar and marmalade dissolve. Stir in cinnamon. Bring syrup to boil, reduce heat and simmer 3 to 4 minutes, just until sauce begins to thicken.

Add apple mixture to syrup and toss to coat apples. Simmer, covered, 10 to 15
minutes, until apples are soft but still keep their shape. Remove the apples with

a slotted spoon, transferring to a glass bowl. Continue simmering the syrup for
another 15 minutes to thicken it.

Pour the syrup over the apples, stir and cool to room temperature. Cover with
plastic wrap and chill.

This recipe is great with potato pancakesfor Passover better than any other
applesauce!

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SAVORY HAM AND GRUYERE BREAD

from The New York Times, July 12, 2010

via Irene Tibbits

makes about 20 slices

unsalted butter, softened, for brushing pan

1 3/4 cups unbleached all-purpose flour

2 teaspoons baking powder 1 1/2 teaspoons salt 1/4 teaspoon black pepper 3 large eggs 1/3 cup milk 1/3 cup olive oil

6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyere, coarsely grated (about 1 1/2 cups) or half grated and half cut
into 1/4-inch dice

Center a rack in the oven and heat to 350 degrees. Generously brush a loaf pan
with butter.

In a large bowl, whisk flour with baking powder, salt and pepper.

In a medium bowl, Ughtly whisk eggs, then whisk in milk and olive oil. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.

Scrape batter into loaf pan and smooth top. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50
minutes.

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.

The bread initially seemed abit dry, so Iserved it with mango chutney.
Toasting and warming the bread the next day both worked well.

As an alternative, you can bake this recipe as mini-muffins bypreheating the oven to 425 degrees and using 4 12-portion mini-muffin pans in the upper two

racks of the oven. Bakefor about 15 minutes.

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NEGRONI

v/fl D/cfc Lonergan

makes 1 drink

1 ounce gin 1 ounce Campari

1 ounce sweet vermouth

Shake with ice and strain into a cocktail glass. Serve with an orange slice.
The drinkofchoice after a long hike in Italy. It was sometimeprior to 1920 that the Negroni appears to have had its birth at the Cafe Casoni in Florence.

The Americano was already a populardrink, but Count Camillo Negroni liked his afternoon Americano with a splash ofgin instead ofsoda, and so that is how

the bartender would make itfor him. Soon patrons began askingfor
Americanos "the Negroni way".

SGROPPINO (ITALIAN COCKTAIL/DIGESTIF)

from a Lake Como recipe

adapted by Kathy Lindenbaum via Clark Kokich

makes'4 drinks

1 cup lemon sorbet 2 tablespoons vodka 2 tablespoons limoncello 1 bottle of Prosecco, ice cold (you won't use all of it)

Add the sorbet, vodka and limoncello to a blender and blend until frothy.

Divide the mixture into 4 individual champagne flutes (or martini glasses).

Slowly top off withice cold Prosecco. Stir with a long spoon - very lightly so
as not to lose the bubbles. Serve immediately.

This Venetian drink, called sgropin in Venetian dialect, is a great summer

aperitif. It is also wonderful as a dessert accompaniment served with small

amaretti cookies and is a very satisfying end to any meal Some recipes use grappa instead of vodka or don't use limoncello at all. Be creative.

Place a silver spoon handle in the neck of the bottle of left over Prosecco to
preserve its bubbles!

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