OUR FAVORITE RECIPES 2012
OUR FAVORITE RECIPES 2012
Julie Christensen, Michael Dewees, Sue Gilbert, Judy Gray, Maud Hallin, Anne Halsted, Carol (Phillips) Hutchinson, Kate Gambs Knickerbocker, Katherine Koelsch Kriken, Kathy and Jeff Lindenbaum, Karen (Phillips) Lonergan, Katy Lonergan, Richard Lonergan, Marilyn Manning, Jeanne Milligan, Tom Passow, Irene Lindbeck Tibbits, Elizabeth Whitney and Bill Maddix
All of the contributors plus Jan Chernoff, Keith Gilbert, Julie Lindsey, Erin Eads Passow and Wells Whitney Thanks to the many tasters as well! All recipes have been independently tested and most have been improved in the process.
NEW FOR 2012:
We have gone digital! You can find all recipes dating back to 1999 on the new cookbook blog: http://annualcookbook.blogspot.com
“Figs,” iPhoneography by Anne Halsted
OUR FAVORITE RECIPES 2012
STARTERS Ceviche Coconut-Panko Shrimp with Orange-Glazed Sweet Potatoes Creamed Smoked Salmon and Leeks Hung Huyn’s Olive Oil Baked Shrimp “I-Made-It-Myself” Pizza Scallops and Bean Sprouts au Jeff Geffine Bok Choy Salad Feta and Watermelon Salad with Arugula Golden Beets and Beet-Greens with Yogurt, Mint and Dill Mixed Greens with Crispy Shallots, Figs and Goat Cheese Quinoa Tabbouleh Salmon Salad Slow-Broiled Salmon with Shaved Cucumber Salad Tomato, Fig and Blue Cheese Salad SOUPS & SAUCES Cantaloupe, Lime and Chili Soup Cold Cream of Tomato and Peach Soup Tomato Soup and Poached Eggs over Homemade Croutons Tortilla Soup with Pork and Squash Cilantro Lime Vinaigrette Cilantro Pesto Homemade Baby Tomato Ketchup Honey Tarragon Vinaigrette SIDE DISHES Classic Baked Beans Green Beans with Toasted Almonds and Mint Parsnip Gratin String Beans with Caramelized Shallots, Rosemary and Garlic Zucchini Fritters PASTA & RICE Cheese Tortellini with Spinach, Peas and Brown Butter Chinese Chicken Congee Salmon and English Pea Pasta
1 2 3 4 5 6 7 8 9 11 12 13 14 15 16 16 17 18 19 19 20 20 21 22 22 23 24 25 26 27
Balsamic Marinated Flank Steak Chili Rellenos with Corn Cod with Tomato and Onion Coronation Chicken – Carolyn Robb’s Recipe Crispy Skin Salmon with Shiitake-Cream Sauce French Tomato Tart Grilled Ancho-Rubbed Pork with Tomato Salsa Lemon Pepper Grilled Chicken Poached Chicken Sesame-Crusted Ahi Steaks with Ginger-Soy Sauce Susy’s Enchiladas Tequila-Lime Mahi Mahi Tacos Moroccan Vegetable Ragoût
28 29 30 31 32 33 34 35 36 37 39 40 41 42 43 44 45 46 47 48 49 50 51 51 52 53
Almond Cake (Fyrstekake) Blueberry Compote Blueberry Pie Coconut Cardamom Rice Pudding Coconut Cookies Far Breton Jolly Holiday Squares Sicilian White Cookies (Pastine Bianche)
Lemon Poppy Seed Pancakes with Greek Yogurt and Jam My Tender French Toast Parsley, Kale and Berry Smoothie Poached Eggs in Tomato Sauce with Chickpeas and Feta Unbelievable Banana Bread
by Maud Hallin as served in Peru and Baja California serves 4 1 pound flounder, fluke or sole, cut into ½” cubes For the sauce: ⅔ cup fresh lime juice 2 garlic cloves 1 small red onion, chopped ½ habanero chili, chopped and seeds removed Salt and pepper You may add any of the following: 1 tablespoon of chopped cilantro Dark blue cooked potato, fresh corn kernels, chopped tomato flesh or some chopped yellow, red or green bell peppers The fish, along with the first set of ingredients should be mixed together and allowed to rest for 2 or 3 hours. It is important that the fish is very fresh, and non-fatty. Fish should be without skin and bones. You may also use scallops, shrimp or oysters, etc. If you go fishing, trout is great for this dish. Before serving, mix in some colorful and tasty veggies! Do remember that that the lime juice would quickly wreak havoc on such things as lettuce, spinach, etc. If you can get the fish Sierra in Mexico, it is great for this dish. Of course you also could use fresh tuna.
COCONUT-PANKO SHRIMP WITH ORANGE-GLAZED SWEET POTATOES
adapted from the San Francisco Chronicle, October 30, 2011 via Judy Gray serves 3 to 4 For the sweet potatoes: 2 tablespoons olive oil 1¾ pounds orange-fleshed sweet potatoes or yams, peeled, halved width-wise and cut into wedges Kosher salt and ground black pepper, to taste For the dip and glaze: ¼ cup sweet orange marmalade 1½ tablespoons lemon juice 1 tablespoon soy sauce 2 teaspoons Dijon mustard Dash Tabasco or other hot sauce (optional) 2 tablespoons melted unsalted butter For the shrimp: 1 pound medium shrimp, peeled and de-veined, with tails left on 2 egg whites, lightly beaten ½ cup unsweetened coconut flakes 1 cup panko crumbs Vegetable oil, for pan-frying Preheat the oven to 425° F. Coat a large rimmed baking sheet with 1 tablespoon of olive oil. Place sweet potatoes on the sheet in a single layer, drizzle remaining oil over and season generously with salt and pepper. Toss gently to coat. Roast for 12 to 15 minutes, until browned on the bottom; then turn the potatoes and roast another 10 minutes. Meanwhile, make the dip and glaze. In a small bowl, stir together the orange marmalade, lemon juice, soy sauce, mustard, hot sauce, and butter. Season to taste. When potatoes have been roasting for about 25 minutes and can be easily pierced with a knife, remove from the oven and toss with about 1 ½ tablespoons of the glaze. Continue cooking for another 5 minutes. Set aside. While the potatoes are cooking, season the shrimp with salt and pepper. In a bowl, toss with the egg whites until evenly coated. Mix the coconut and panko in a large Ziploc bag, and lift the shrimp from the egg whites, shake briefly and place inside the bag. Secure the top and shake well, coating the shrimp.
COCONUT-PANKO SHRIMP WITH ORANGE-GLAZED SWEET POTATOES (CONTINUED)
Pour about ⅛-inch vegetable oil into a large frying pan over medium heat, and when oil is very hot but not smoking, brown the shrimp in batches, about 2 minutes on each side, until golden brown and cooked through; drain on paper towels. Wipe out pan and add more oil as needed, until all of the shrimp are cooked. Serve the shrimp alongside the sweet potatoes, with the remaining glaze in a bowl for dipping the shrimp. This makes a great hors d'oeuvre or can be served as an entrée.
CREAMED SMOKED SALMON AND LEEKS
from Bon Appétit, May 1996 via Richard Lonergan serves at least 6 as an appetizer 3 tablespoons butter 4 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced crosswise (about 6 cups) ½ cup plus 2 tablespoons whipping cream 6 ounces thinly sliced smoked salmon, cut into ½-inch pieces 3 tablespoons finely chopped (or snipped) chives Melt butter in large nonstick skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 10 minutes. Add ½ cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool. Preheat broiler. Butter a medium sized broiler-proof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with chives. I had unused leeks and extra smoked salmon and found this via Google (or was it Bing?) We’ve used it as an appetizer with crackers or baguette slices whenever we can. It always seems to disappear. Quick and easy!
HUNG HUYN’S OLIVE OIL BAKED SHRIMP
from Catch Restaurant via Sue Gilbert serves 4 2 pounds large shrimp, peeled and deveined 3 tablespoons chopped garlic ½ cup extra-virgin olive oil 4 tablespoons lemon juice 2 teaspoons salt 1 tablespoon red pepper flakes 3 tablespoons chopped parsley ¼ cup chopped tomatoes ¼ cup white wine Preheat oven to 375° F. Combine all ingredients in an oven-safe sauté pan and bake for 10 minutes. Fast, very simple and tasty. Hung Huynh is a Top Chef and owns New York restaurant Catch.
adapted from Better Homes and Gardens article, “Garden Fresh with Michelle Obama,” August 2011 via Katy Lonergan serves 6 (½ pizza each) 2 to 2½ cups white whole wheat flour or all-purpose flour 1 package pizza crust yeast* or quick-rise active dry yeast 1½ teaspoon sugar ¾ teaspoon salt 1 cup warm water (120° to 130° F) 3 tablespoons vegetable oil or olive oil ½ cup whole wheat flour 1 cup Baby Tomato Ketchup (see page 20) 1 to 2 toppers, such as: chopped sweet pepper, chopped fresh spinach, thinly sliced tomatoes, sautéed onion, sautéed zucchini, and/or cooked mini turkey meatballs 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, or 4 ounces fresh mozzarella cheese, sliced In a large mixing bowl, combine 1¼ cups of the white whole wheat flour, the yeast, sugar, and salt; add warm water and oil. Stir until combined, the stir vigorously for 1 minute. Stir in whole wheat flour and ½ cup of the remaining white whole wheat flour. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions. Cover; let rest for 10 minutes. Preheat oven to 425° F. Press or roll out dough to form 3 oval pizza crusts. Grease two large baking sheets. Transfer dough to baking sheets. Prick crusts with a fork. Bake crusts 8 minutes or until light brown. Spread baked crusts with sauce. Add toppers and cheese. Bake for 5 minutes more or until bubbly. *Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking section. This recipe scored a 10 out of 10 according to Tate and Lulu Lonergan. They especially loved the ketchup. This is amazing for kids who aren’t typically that crazy about pizza.
SCALLOPS AND BEAN SPROUTS AU JEFF GEFFINE
via Katherine Koelsch Kriken serves 4 as an appetizer 3 to 5 fresh sea scallops ¾ pound mung bean sprouts 1½ teaspoon salt ½ teaspoon sugar ½ teaspoon rice wine vinegar 1 teaspoons sesame oil ½ cup rice bran oil ¼ cup chopped scallions for garnish Wash and drain the scallops. Place on a heat-proof dish in a steamer. Steam scallops until tender, about 20 minutes. Remove and cool. Using your fingers, tear the scallops into fine shreds. Lay shredded scallops on a paper towel to remove any remaining moisture. Wash the bean sprouts and, if desired, remove the dark ends. Heat ½ cup rice bran oil in a wok or large frying pan, over medium heat. Add scallop shreds, stirring until golden brown. Remove and drain scallops. Sprinkle with ½ teaspoon salt. Save 4 to 6 tablespoons cooking oil in the wok or pan. Heat over high flame and add bean sprouts, sugar, vinegar and remaining salt. Stir fry for 1 to 2 minutes, or until bean sprouts are well heated. Add sesame oil, stir and remove to serving platter. Sprinkle crisp fried scallop shreds and scallions on top and serve hot. Very simple, tasty and quick as appetizer or Asian menu side dish. Increase ingredients for a main dish alongside jasmine rice.
BOK CHOY SALAD
from Dona Malan via Anne Halsted serves 16 For the salad: 1 bag of baby bok choy 1 bunch scallions ½ cup sesame seeds ½ cup sliced almonds 2 packages crunchy Ramen noodles, broken up (don’t use seasoning packet!) 2 tablespoons canola oil sprinkle of garlic powder For the dressing: 2 tablespoons soy sauce ¼ cup rice vinegar ½ cup sugar ¾ cup oil Wash and slice bok choy into bite sized pieces, dry and chill in a plastic bag. In a large sauté pan over medium high heat, add canola oil, then add sesame seeds, sliced almonds, broken up Ramen noodles, and the sprinkle of garlic powder. Sauté for a few minutes; be careful not to burn the sesame seeds. Remove from heat, cool, and store in a plastic bag or other reusable container. In a small saucepan over high heat, combine soy sauce, rice vinegar, sugar, and oil. Bring to a boil for 45 seconds. Promptly remove from heat to cool and store until ready to serve. When ready to serve combine the 3 mixtures and toss! Delicious salad for a crowd – can be prepared way in advance and holds up for hours! Be sure to use uncooked, hard ramen noodles for a wonderful texture contrast.
FETA AND WATERMELON SALAD WITH ARUGULA
adapted from the Boston Globe Magazine, July 2010 by Elizabeth Whitney and Bill Maddix serves 6 5 cups bite-size cubes of seedless watermelon (about 1 ¼ pounds trimmed) Salt 1 tablespoon lemon juice 1½ tablespoons red wine vinegar 1 large shallot, minced (about ¼ cup) Pepper 4 tablespoons extra-virgin olive oil 12 cups (loosely packed) arugula (or mixed salad greens), washed and dried 1 cup halved grape or cherry tomatoes 1 cup crumbled/cubed feta cheese (about 4 ounces) ⅓ cup fresh mint, roughly chopped Toss the watermelon gently with ¼ teaspoon (or so) salt in a colander set over a large bowl; refrigerate until the watermelon exudes about ¼ cup juice, about 30 minutes. Discard the juice. Mix the lemon juice, vinegar, shallot, ½ teaspoon of salt, and pepper to taste. Vigorously whisk in the olive oil to blend. Taste and adjust the seasoning with salt and pepper, if necessary. Toss the arugula with half of the dressing mixture, and spread on a large serving platter or arrange on individual serving plates. Combine the watermelon, tomatoes, feta, mint and the reserved dressing and toss to coat. Spread on the bed of greens. Serve immediately. Mixing watermelons with different color flesh adds a colorful twist. We find that the salad is best with a fairly firm fresh feta; good quality really makes a difference. We use as many or as few greens as we have available; the fruit, tomatoes, and feta with the dressing are what counts.
GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL
from The New York Times via Anne Halsted serves 4 to 6 2 pounds medium golden beets in skin, well washed (or other beets) 12 to 16 ounces beet greens (or chard or other greens) 1 teaspoon coriander seeds 1 teaspoon cumin seeds For the vinaigrette: ⅓ cup red onion or shallot, finely diced 2 garlic cloves, finely grated 3 tablespoons red wine vinegar Salt and pepper 1 teaspoon toasted cumin-coriander mixture Pinch Cayenne 4 tablespoons extra virgin olive oil For the yogurt Sauce: 1 cup full-fat plain yogurt 1 garlic clove, finely grated Salt and pepper to taste Pinch Cayenne 1 teaspoon toasted cumin-coriander mixture 2 tablespoons fresh mint, finely chopped 1 tablespoon extra-virgin olive oil 3 tablespoons freshly snipped dill for garnish Prepare the beets: Put beets in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches of water to the pan and cover tightly with foil. Bake at 375° F for at least an hour, or up to 1 ½ hours, until fork tender. Remove foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside. Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water. In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind into a coarse powder in a mortar or spice mill. Make the vinaigrette: Put the onion, garlic, and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL (CONTINUED)
Make the yogurt sauce: Put the yogurt in a small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint, and olive oil. Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with the remaining vinaigrette. Arrange the dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with the dill, and pass the rest of the yogurt sauce at the table. The thing we love about this recipe is that the vinaigrette and yogurt sauce can be used for other purposes. The yogurt, cumin, and coriander sauce is especially wonderful! You will likely have sauce leftover which will pair well with other dishes such as catfish. The vinaigrette could also be used on kale and chard. Loved it!
MIXED GREENS WITH CRISPY SHALLOTS, FIGS AND GOAT CHEESE
adapted from Sunset, October 2012 via Anne Halsted serves 6 5 large shallots, peeled and separated into lobes ¼ cup olive oil 1 tablespoon unsalted butter 1 teaspoon Kosher salt Pepper, to taste 8 ounces log fresh goat cheese 6 large or 12 small super ripe figs ½ pound greens, or radicchio ¼ cup loosely packed flat parsley leaves 2 tablespoons fresh lemon juice 1 tablespoon saba or honey, divided Cut shallot lobes in half lengthwise, then cut each half into thick wedges. Heat a large frying pan (non nonstick) over medium heat, then swirl in 2 tablespoons oil and the butter. When butter begins to foam, add shallots and stir to coat. Season with ½ teaspoon salt and a pinch of pepper. Reduce heat to medium low and cook shallots 15 minutes, stirring often. Reduce the heat to low and cook, stirring every 2 or 3 minutes until completely caramelized (deep golden brown), 15 to 25 minutes. Transfer to a plate to cool. Slice cheese into 12 rounds and season them with pepper; then put them aside until assembly. Cut figs into halves or quarters, depending on their size. Lay cut side up and season with ½ teaspoon salt, pepper, and 1 tablespoon oil. If using radicchio, cut lengthwise into ⅓ inch thick ribbons and put in large bowl. Toss radicchio/greens with caramelized shallots, parsley, and salt and pepper to taste. Drizzle lemon juice, remaining 1 tablespoon oil, and 2½ teaspoons honey over salad. Toss to combine. Assemble salad: first, greens or radicchio, then figs. Place goat cheese on top, and drizzle with a bit of oil and honey over the goat cheese. This recipe originally called for radicchio, and not greens, and saba, not honey. Because I had neither radicchio nor saba I tried it with greens and honey, and it was delicious!
adapted from The Bon Appetit Test Kitchen via Katy Lonergan serves 6 1 cup quinoa, rinsed well ½ teaspoon Kosher salt plus more 2 tablespoons fresh lemon juice 1 garlic clove, minced ½ cup extra-virgin olive oil Freshly ground black pepper 1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼-inch pieces 1 pint cherry tomatoes, halved ⅔ cup chopped flat-leaf parsley ½ cup chopped fresh mint 2 scallions, thinly sliced Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in ¼ cup dressing. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over. This can be made one day ahead; just be sure to keep dressing and quinoa separate until ready to serve.
adapted from Dinner: A Love Story blog via Karen Lonergan serves 4 For the vinaigrette: ¼ cup red wine vinegar 2 teaspoons mustard 1 teaspoon sugar Squeeze of fresh lemon or lime ½ cup olive oil For the salmon: 1 salmon fillet (about 1 pound) Salt and pepper 4 potatoes (Yukon gold, red or blue if you can find them), peeled and quartered 2 ears corn Handful of thin green beans, trimmed and chopped into 1-inch pieces 1 cup cherry or grape tomatoes, halved 1 cucumber, peeled, seeded and chopped 5 to 6 scallions (white and light green parts), chopped 2 tablespoons chopped fresh cilantro Preheat the oven to 400° F. To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside. To make the salmon: Sprinkle the salmon with salt and pepper. Roast in a foil-lined baking dish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper, and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.) Meanwhile, bring a medium pot of water to a boil. Add the potatoes and cook until a knife slices through them with no resistance, about 12 minutes. Using a slotted spoon, remove the potatoes to a large serving bowl. Add the corn to the same pot of water. Boil for 4 minutes. Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl. Add beans to the same pot of water and cook for 3 minutes. Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber, scallions and cilantro to the bowl. Toss with the vinaigrette and serve.
SLOW-BROILED SALMON WITH SHAVED CUCUMBER SALAD
adapted from the San Francisco Chronicle, June 17, 2012 via Jeanne Milligan serves 4 1½ large English cucumbers ½ tablespoon sesame seeds 2½ tablespoons seasoned rice vinegar ¼ cup olive oil Kosher salt and ground black pepper, to taste 1 to 1½-pound slab center cut salmon 3 tablespoons mayonnaise 1 teaspoon ground pepper Place the oven rack on the lowest shelf of the oven, and preheat the oven to broil. In a small pan over medium-high heat, toast sesame seeds until just fragrant. Remove from heat and set aside. To make the cucumber salad, use a vegetable peeler to remove and discard the cucumber peel. Cut the whole cucumber in half crosswise, so that you have three equal pieces. Working one at a time, continue peeling the cucumber; press firmly to create the thickest ribbons possible into a bowl, turning the cucumber around as you work toward the center. Discard the seeds. Pour the vinegar and oil into the bowl, and toss well to combine. Add toasted sesame seeds and season generously with salt and pepper, set aside. Cover a baking sheet with aluminum foil, and place the salmon in the center of the pan. Spread the mayonnaise evenly over the top of the salmon. Shake the pepper over the mayonnaise. Place in the oven on the bottom rack and cook for 18 to 20 minutes, until the top is golden and bubbling and the salmon just flakes when tested with a fork. Remove, let cool slightly, and serve family-style with the cucumber salad. This recipe also suggests garlic salt on top of fish rather than pepper. Be careful with amount of garlic salt.
TOMATO, FRESH FIG AND BLUE CHEESE SALAD
adapted from The New York Times, August 3, 2012 via Jeanne Milligan serves 4 1 tablespoon balsamic vinegar ¼ teaspoon fine sea salt ¼ cup extra virgin olive oil 3 tablespoons pine nuts 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced ½ pound fresh figs, cut into quarters 1 ounce crumbled blue cheese, like Fourme d’Ambert, or more to taste 1 teaspoon fresh thyme leaves In a small bowl, whisk together vinegar and salt. Whisk in oil. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes. Spread tomato slices on a salad plate. Scatter fig quarters and pine nuts over tomatoes, Sprinkle with cheese and thyme, drizzle with dressing, and finish with pepper.
CANTALOUPE, LIME AND CHILI SOUP
adapted from Martha Stewart Living, July 2012 via Marilyn Manning makes 1 quart a 3-pound cantaloupe ¾ teaspoon sambal oelek (Asian chili paste) 3 tablespoons fresh lime juice ¼ teaspoon coarse salt Cut flesh of cantaloupe into large chunks. Purée with sambal oelek, lime juice and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir very well, and swirl in more sambal oelek if desired before serving. This gorgeous simple summer soup has a nice bite to it. Be careful if you add more chili paste. The flavors mellow slightly as the soup chills.
COLD CREAM OF TOMATO AND PEACH SOUP
from a New York Times article in 2011 adapted by Kathy and Jeff Lindenbaum’s friend, Kristi Pangrazio serves 4 as a first course 1 medium onion, chopped 2 tablespoons butter 2 pounds heirloom or best tomatoes, chopped ½ pound ripe peaches, peeled and chopped (save 4 slices) ½ cup heavy/whipping cream For garnish: chopped tarragon, heavy cream, sliced peaches, sea salt Sautée chopped onion in the butter for 5 minutes. Add the chopped tomatoes and peaches. Simmer until the tomatoes break up. Pour mixture into a blender. Add cream and purée until totally blended. Chill several hours. Serve in bowls garnished with chopped tarragon, a slice of peach, a drizzle of cream, and a sprinkle of sea salt. A surprisingly delicious combination!
TOMATO SOUP AND POACHED EGGS OVER HOMEMADE CROUTONS
adapted from Over Cocktails blog via Karen Lonergan serves 4 to 6 For the soup: 3 tablespoons butter 1 cup shallots, sliced 5 pounds ripe tomatoes, peeled and cut into chunks (no need to remove the seeds) ½ cup water 1 teaspoon salt Freshly ground pepper to taste 4 to 6 eggs 2 cups croutons Optional toppings: crumbled bacon or fried, crispy sage Melt butter in a large saucepan with lid. Add shallots and sauté for about 5 minutes. Add tomatoes, salt, and water; bring to a simmer. Cover and continue to simmer for 1½ hours over low-medium heat. Put the soup through a food mill or strain into a bowl. Test for salt and add ground pepper. Simmer fresh eggs in tomato soup for 8 to 10 minutes, depending on how poached you like your eggs. Alternatively, you can poach the eggs separately in a poacher or boiling water. Place a layer of croutons at the bottom of each soup bowl. Fish your eggs out of the soup with a slotted spoon, and place 1 or 2 poached eggs gently on the bed of croutons in each bowl. Pour soup over the eggs and croutons. Of course homemade tomato soup is preferred, but I will shamelessly use Trader Joe’s Creamy Tomato soup in a pinch. I often have leftover homemade croutons in the freezer but if not, they are easy to make with ends of French bread, cut into 1” cubes and sautéed with olive oil while your eggs are simmering. Croutons must be very dry otherwise they will soak up too much liquid.
TORTILLA SOUP WITH PORK AND SQUASH
adapted from Real Simple, September 2012 via Katy Lonergan serves 6 2½ to 3-pound boneless pork shoulder or butt, trimmed and cut in half 2 small butternut squash (about 2 pounds) – peeled, seeded, and cut into ½-inch pieces 1 28-ounce can diced tomatoes 1 jalapeno pepper, seeded and chopped 4 cloves garlic, chopped 1½ tablespoon chili powder Kosher salt 4 6-inch corn tortillas, cut into ½-inch-wide strips 1 tablespoon canola oil Sliced radishes, cilantro sprigs, sliced avocado and lime wedges for serving In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeno, garlic, chili powder, 4 cups water, and 1 ¼ teaspoon salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and 1/8 teaspoon of salt. Bake, tossing once, until crispy, 8 to 10 minutes. Transfer pork to a medium bowl and, using 2 forks, shred the meat and return to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, sliced avocado, and lime wedges. If you don’t have a slow cooker, you can also use a Dutch oven and bake at 225° F for 6 - 7 hours, and the pork will be fall-off-the-bone tender. Won ton strips may be substituted for corn tortillas. Nice recipe!
CILANTRO LIME VINAIGRETTE
adapted from Rebecca Katz’s Cancer Fighting Kitchen via Katy Lonergan makes ½ cup 3½ tablespoons freshly squeezed lime juice 2 teaspoons brown rice vinegar ¼ teaspoon sea salt ¼ teaspoon ground cumin Pinch of Cayenne ¾ teaspoon agave nectar or honey ¼ cup extra virgin olive oil 2 teaspoons finely chopped fresh cilantro Whisk all ingredients together. The vinaigrette can be stored in an airtight container in the refrigerator for 7 days. It works particularly well with a salad of spinach, oranges, avocado and pistachios. Yum!
adapted from Simply Recipes.com via Katy Lonergan makes about a cup 2 cups, packed, of cilantro, large stems removed ½ cup blanched almonds ¼ cup chopped red onion ½ teaspoon chopped and seeded serrano chile 1 teaspoon Kosher salt ¼ cup olive oil In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto. Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, then put in a sealed freezer bag for future use.
HOMEMADE BABY TOMATO KETCHUP
adapted from Better Homes and Gardens article, “Garden Fresh with Michelle Obama,” August 2011 via Katy Lonergan makes 1¼ cups 3 cups grape tomatoes ¼ cup finely chopped onion 1 tablespoon cider vinegar 2 teaspoons packed brown sugar 1 teaspoon grated fresh ginger Preheat oven to 400° F. Place all ingredients in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth. Roasting the tomatoes brings out their natural sweetness in this homemade ketchup, which is lower in sodium and sugar than purchased ketchup. If you don’t have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.
HONEY TARRAGON VINAIGRETTE
from Alexander Valley Vineyards via Sue Gilbert serves 8 to 10 1 egg ⅓ cup red wine vinegar 2 tablespoons Dijon mustard ¾ cup extra virgin olive oil ⅓ cup honey 1 tablespoon chopped tarragon 2 cloves garlic Dash of black pepper 2 tablespoons chopped parsley Place all ingredients except oil in a blender and process for one minute. Slowly drizzle in oil until fully incorporated. Store in refrigerator for up to one week. This is a nice dressing if you would like to incorporate a sweet element into your meal. The garlic flavor may be somewhat overpowering initially but mellows out over time to create a wonderfully balanced dressing worthy of rave reviews.
CLASSIC BAKED BEANS
adapted from a Tom Douglas recipe via Kathy Lindenbaum serves 8 to 10 1 pound dried navy beans, or combo of beans of the same size 12 slices of bacon, diced 1½ cup onion, coarsely chopped ½ cup molasses ½ cup firmly packed light brown sugar ¼ cup cider vinegar 2 tablespoons tomato paste 2 tablespoons Dijon mustard ⅛ teaspoon ground cloves Kosher salt and black pepper A STEP AHEAD: cook the navy beans a few days ahead and store them covered in the refrigerator: Cover the beans with cold water and soak overnight. Drain the beans, put them in a large pot, and cover them generously with cold water. Bring to a boil over high heat, then reduce the heat and simmer until the beans are completely tender, 1 to 1 ½ hours. Drain the beans and set aside, reserving 2 cups of the cooking liquid. Preheat the oven to 375° F. In a large pot, sauté the diced bacon over medium-high heat. Add the onion as soon as the bacon has rendered some fat and sauté until softened, stirring occasionally, about 7 minutes. Add the molasses, brown sugar, vinegar, tomato paste, mustard, cloves, and reserved cooking liquid. Stir to combine, bring to a simmer, and simmer for a few minutes. Add the cooked beans and season generously with salt and pepper. Bring the beans to a simmer, then pour them into a baking dish, such as a 2.5 to 3 quart ceramic or earthenware pot. Bake until the beans are bubbling, about 1 hour. Serve the beans directly from the baking dish. This recipe has a lot of ingredients, but is foolproof and delicious!
GREEN BEANS WITH TOASTED ALMONDS AND MINT
adapted from Dinner: A Love Story blog via Karen Lonergan serves 4 2 cups haricots verts ¼ cup roasted almonds, roughly chopped One handful chopped fresh mint Juice of one half lemon Salt, to taste A few glugs of olive oil 1 tablespoon butter In a large frying pan, heat olive oil and butter over medium heat until butter is melted. Add almonds and cook 2 minutes, letting them darken slightly in color. Add haricots verts and cook for two minutes, stirring occasionally. Add lemon juice, a few pinches of salt, and remove to platter. Sprinkle with mint. Serve. This is an extremely easy and tasty dish that even kids will enjoy!
from The New York Times Magazine, January 29, 2012 via Judy Gray serves 6 2 to 3 cups cream 1 pound parsnips, thinly sliced 1 pound potatoes, thinly sliced 1 to 1½ cups Gruyère cheese 1 teaspoon Kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves Heat oven to 375° F. Put 2 or 3 cups of cream in a pot over medium heat and heat until it’s hot. Peel and slice 1 pound each parsnips and potatoes, and grate 1 to 1 ½ cups Gruyère cheese. Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper, and thyme. Pour in enough hot cream to come about ¾ of the way up the vegetable layers. Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown. Let stand for a few minutes, then serve. This is smooth and creamy hot dish. Especially pleasing to men remembering “mom’s cooking.” – Katherine Koelsch Kriken
STRING BEANS WITH CARAMELIZED SHALLOTS, ROSEMARY AND GARLIC
adapted from One Bite at a Time, by Rebecca Katz via Katy Lonergan serves 6 1 teaspoon sea salt 1 pound string beans, "tails" removed 2 tablespoons extra virgin olive oil 2 tablespoons diced shallots 2 tablespoons minced garlic ¼ teaspoon chopped fresh rosemary ¼ teaspoon grated lemon zest Spritz of fresh lemon juice Fill a 4- to 6-quart pot three-fourths full with water and bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch for 3 minutes. (If you are using baby green beans, blanch for 1 minute.) Drain the string beans and place in an ice water bath. In a sauté pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt. Sauté for 3 minutes, until the shallots are golden. Add the garlic and sauté for 30 seconds more, just until aromatic. Deglaze the pan with ¼ cup of water. Add the blanched string beans and a pinch of salt. Taste the beans for doneness. Add the rosemary, lemon zest, and a spritz of lemon juice. Serve immediately. These beans have a wonderful balance of flavor!
by Anne Halsted serves 4 4 cups grated zucchini 2 eggs, beaten 1½ tablespoons flour ¼ cup grated Parmesan cheese Salt and pepper to taste 2 tablespoons oil Salt the grated zucchini and leave it in a colander for an hour or so. Then squeeze out as much water as possible. Zucchini will reduce to less than a cup when well squeezed! Stir in beaten eggs, flour and Parmesan cheese. Add salt and pepper to taste. Heat olive oil in a large non-stick skillet until hot. Add 1/4 cup dollops and fry until brownish on both sides. Serve immediately! This is a great use for zucchini! Feel free to add onions, garlic, or whatever herbs you think will enhance. You can also garnish the fritters with salsa or tomato sauce.
CHEESE TORTELLINI WITH SPINACH, PEAS AND BROWN BUTTER
adapted from Real Simple Magazine, September 2012 via Katy Lonergan serves 4 1 pound good quality fresh or frozen cheese tortellini 1 cup frozen peas 4 tablespoons (½ stick) unsalted butter 1 small bunch flat-leaf spinach, thick stems removed (about 6 cups) 1 medium beefsteak tomato, coarsely chopped 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice Kosher salt and black pepper Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine. The key to this recipe is to use high quality fresh or frozen tortellini.
CHINESE CHICKEN CONGEE
adapted from Gourmet, February 2000 based on Cook SF! Menu via Katy Lonergan serves 4 3½ to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver) 10 cups water 3 tablespoons Chinese rice wine or medium-dry sherry 3 (¼-inch-thick) slices fresh ginger 3 scallions, halved crosswise and smashed with flat side of a heavy knife ½ teaspoon salt 1 cup long-grain rice Accompaniments: fine julienne of fresh ginger, thinly sliced scallions, cilantro, Asian sesame oil Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Transfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as necessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock. Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving. Pour stock through a large sieve into a large bowl and discard solids. (You should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1¾ hours, stirring frequently during last ½ hour of cooking. (Congee will continue to thicken as it stands, thin with water if necessary.) Season congee with salt. Serve topped with chicken and accompaniments. The key to this recipe is the properly developed chicken stock which can be made 1 day ahead. Cool uncovered, cover before refrigerating. Discard solidified fat. I was introduced to chicken congee through the Cook SF! Delicious Detox food delivery program. They served the congee as breakfast – superb flavors and very satisfying. I was delighted to find a similar recipe in an old Gourmet magazine.
SALMON AND ENGLISH PEA PASTA
from the San Francisco Chronicle, July 15, 2012 via Judy Gray serves 4 2 pounds English peas 1 tablespoon olive oil ½ small red onion, finely diced 1 medium garlic clove, minced ½ cup heavy cream ¼ cup tomato sauce 1 teaspoon Worcestershire sauce ½ teaspoon fish sauce (optional) 2 tablespoon lemon juice, to taste 8 ounces fettuccine 1 medium tomato, chopped small 1 cup cooked salmon, flaked 1 to 2 teaspoon minced fresh tarragon, to taste Kosher salt and pepper, to taste Toasted panko bread crumbs Shell peas and set aside; you should have about 2 cups. Add oil to large deep skillet over medium heat. Add the red onion and cook until translucent; add the garlic and cook until aromatic. Add the cream, tomato sauce, Worcestershire sauce, and fish sauce, if using. Bring to a simmer; add peas and lemon juice to taste. Meanwhile, cook pasta according to package directions; drain and save ¾ cup of the cooking water. Add the cooked pasta, salmon and tarragon to the tomato mixture in the skillet; use tongs to toss, adding pasta water to loosen. Add salt and pepper to taste and additional lemon juice. Serve immediately, topped with toasted panko. My 6 year old grandchild really enjoyed this dish – fish and all!
BALSAMIC MARINATED FLANK STEAK
adapted from Food & Wine Magazine, June 2012 by Carol Hutchinson serves 8 2 garlic cloves, sliced 1 tablespoon rosemary leaves 1 tablespoon dried oregano 2 tablespoons whole-grain mustard ½ cup balsamic vinegar 1 cup extra-virgin olive oil, plus more for grilling Kosher salt Freshly ground pepper One 3-pound flank steak In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and purée until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper. Place flank steak and marinade in a one-gallon size ziptop plastic bag. Shake to cover meat with marinade. Let meat marinade overnight (or 6 to 8 hours) in the refrigerator. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125° F, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve. I love this alternative to the usual soy sauce based flank steak marinade; very tasty!
CHILI RELLENOS WITH CORN
by Anne Halsted serves 8 8 poblano peppers 1 cup vegetable oil 2 ears corn 2 tablespoons butter 1 white onion, chopped l pint queso fresco or crème fraîche ½ pound grated jack or cheddar cheese Prepare baking pan large enough to accommodate peppers - about the size of a pie pan - by spraying it with oil. Heat oven to 350° F. Trim the peppers by making a slit in the side of each one and removing the seeds with a spoon or knife. Heat vegetable oil and dip each pepper into it for about a minute to blister the skin. Immediately transfer the blistered pepper to ice water. When cooled, transfer the peppers to paper towels to drain. Then rub the outsides of the peppers with paper towels to remove the blistered skin. Cut the corn kernels from the cobs. Heat 2 tablespoons of butter in a large skillet, add the chopped onion, and cook till translucent. Then add the corn, and cook for 5 minutes. Remove from heat. Fill each pepper with the corn mixture, plus 1 teaspoon of the queso fresco or crème fraîche. Arrange the stuffed peppers in the pie plate. Put a large dollop of queso fresco or crème fraîche on each pepper. Bake the peppers for 20 minutes. Then sprinkle the cheese on the peppers, and cook till cheese is melted. These are delicious as a first course, or as a starch/vegetable with a meal. I started making these when I had an excess of poblano peppers in the garden, and people seemed to love them.
COD WITH TOMATO AND ONION
from Aftenposten via Irene Lindbeck Tibbits serves 4 1½ pounds skinned cod filets, divided into 4 servings 1 onion, thinly sliced 4 tomatoes, sliced 2 tablespoons olive oil 2 tablespoons butter 1 teaspoon salt ½ teaspoon pepper ½ cup sour cream (maybe mixed with crème fraîche) ½ cup water Heat oil and butter in pan and fry onion till it is translucent. Place fish and tomatoes in pan, add salt and pepper. In a small bowl, mix sour cream and water and pour over fish. Let simmer for 6 to7 minutes, or until it is done. Serve with steamed potatoes. This is a super simple way to prepare cod.
CORONATION CHICKEN – CAROLYN ROBB’S RECIPE
via Sue Gilbert serves 4 2 tablespoons honey 1 tablespoon curry powder 2 tablespoons white wine 3 tablespoons mango chutney 10 tablespoons Best Foods/Hellmann’s mayonnaise 5 tablespoons heavy cream, whipped 4 cold, skinned and cooked chicken breasts, shredded* ⅓ cup cashews, roasted 1 ripe peach, peeled and thinly sliced In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add wine and chutney and continue cooking two more minutes. Scrape into a bowl. When cool, add mayonnaise and cream. Put chicken in a serving bowl. Add dressing and stir gently to combine. Serve over room temperature basmati rice and top with cashews, peach slices and parsley for color contrast. This dish is truly a delight! It is best described as a scrumptious curried chicken salad. The flavors and textures are out of this world. Carolyn Robb was a former chef to England’s royal family. This recipe was originally created for the coronation of Queen Elizabeth II. * See recipe for Poached Chicken on page 36 for perfectly moist chicken breast meat.
CRISPY SKIN SALMON WITH SHIITAKE-CREAM SAUCE
from Sur la Table Cooking Class, “4 Fish Recipes Every Cook Should Know” Instructor: Chef Les Goodman via Katy Lonergan serves 4 ¼ cup extra virgin olive oil 4 (6 ounces each) salmon filets, 1-inch thick, skin-on, pin bones removed, patted dry Kosher salt and freshly ground white pepper, to taste 2 tablespoons unsalted butter ¼ cup rice wine 1 medium shallot, peeled and finely minced 2 cloves garlic, peeled and finely minced 12 large (about 3 ounces) fresh shiitake mushrooms, stems removed, caps sliced into ¼-inch thick slices ½ cup heavy cream Juice of one lemon 1 tablespoon unsalted butter, optional Salt and freshly ground white pepper, to taste ½ red bell pepper, sliced into thin strips, for garnish Fresh chives, cut into ½-inch pieces, for garnish Add olive oil to a large, heavy skillet and heat on medium-high heat until almost smoking. Place salmon fillets skin side down and cook until skin is crispy, about 4 minutes, flattening fillets with the spatula to evenly cook the skin. Season flesh with salt and pepper. Flip fillets with a fish spatula and continue cooking until flesh turns light pink, another 2 or 3 minutes. Remove fish from skillet, place on a cooling rack set over a baking sheet and tent loosely with foil. Wipe skillet to remove excess oil. Return skillet to medium heat, add butter and heat until it foams. When foaming subsides, add shallots and garlic, sauté until softened but not browned, about 3 minutes. Add rice wine to pan and reduce by half. Add shiitake slices to pan and season with a generous pinch of salt. Sauté mushrooms until tender, about 5 minutes. Add cream, lemon juice, stir well to combine, and continue cooking until reduced sauce coats the back of a spoon, about 5 to 7 minutes. Add butter, if using, and stir gently to incorporate. Taste and adjust seasoning with salt, white pepper and additional lemon juice; keep warm. Remove fillets from rack and place on individual serving plates. Using a ladle, pour 1 or 2 ounces of shiitake cream sauce over each fillet. Garnish with red pepper slices and chives; serve immediately. Leaving skin on the salmon imparts a great deal of flavor and helps to hold the fillets together. Plus it’s incredibly delicious! For those who enjoy eating the skin, be sure to season the skin side of the salmon as well.
FRENCH TOMATO TART
by Julie Christensen serves 6 to 8 Tart Filling: 2 to 3 tablespoons Dijon or whole-grain mustard 2 to 3 large, ripe tomatoes, sliced 2 tablespoons olive oil 2 generous tablespoons chopped fresh herbs (such as thyme, chives, chervil, or tarragon) 6 to 8 ounces fresh or slightly aged goat cheese, sliced into rounds Tart Dough: 1½ cups flour 4½ ounces unsalted butter, chilled, cut into cubes ½ teaspoon salt 1 large egg 2 to 3 tablespoons ice water Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture. Beat the egg with 2 tablespoons of water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water. Gather the dough into a ball and roll the dough* on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter. Once the dough is large enough that it will cover the bottom of a 9-inch tart pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations. Preheat the oven to 425° F. Spread a thin, even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out. Slice the tomatoes and arrange over the mustard. Drizzle the olive oil over the top. Sprinkle some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs. Bake for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like, you might want to pass it under the broiler until it’s just right. Check the tart midway through baking and turn it down a bit in case the top is getting too dark, before the crust and tomatoes appear to be cooked.
FRENCH TOMATO TART (CONTINUED)
The layer of mustard between the dough and tomatoes creates a perfect barrier allowing the dough to cook properly despite the liquid in the tomatoes and goat cheese – an ingenious technique which won over even the most fervent disbelievers. *If you find yourself without a rolling pin, as we did while testing this recipe at a vacation rental home, any empty and clean wine bottle (label removed) will do.
GRILLED ANCHO-RUBBED PORK WITH TOMATO SALSA
adapted from Real Simple Magazine via Karen Lonergan serves 8 2 tablespoons brown sugar 1½ tablespoons ground ancho chili pepper or regular chili powder 1 tablespoon ground cumin 4 tablespoons olive oil Kosher salt and black pepper 3 pork tenderloins (about 3½ pounds total) 2 pints grape tomatoes 6 cloves garlic, sliced 2 to 4 jalapeño peppers, seeded and sliced 16 8-inch flour tortillas Heat grill to medium-high. In a bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1 ½ teaspoons salt. Rub the mixture over the pork. Divide the tomatoes, garlic, and jalapeños between 2 large pieces of heavy-duty foil. Drizzle with the remaining oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches. Set aside. Divide the tortillas between 2 pieces of heavy-duty foil and wrap. Set aside. Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing. Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes. Transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve with the pork and tomato salsa.
LEMON PEPPER GRILLED CHICKEN (A.K.A. GRILLED CHICKEN FOR PEOPLE WHO HATE GRILLED CHICKEN)
adapted from Dinner: A Love Story blog via Karen Lonergan serves 4 boneless chicken cutlets, enough to serve 4 ½ cup plain yogurt 1 minced clove of garlic 2 teaspoon salt Juice from two lemons 1 good squeeze of honey 1 tablespoon olive oil A very healthy dose of black pepper (I probably did 10 to 15 grinds) Pound boneless cutlets between sheets of wax paper until thin. This will make them very easy to cook evenly. Whisk all other ingredients together until emulsified. Then, pour into a Ziploc storage bag, drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3 hours. When grill is ready (and oiled), cook about 3 to 4 minutes a side until flesh is firm but not rock hard. The yogurt marinade creates unfailing juiciness. This is a very easy and delicious recipe.
adapted from About.com Low Fat Cooking by Anne Halsted and Jeff Lindenbaum serves 4 4 boneless, skinless chicken breasts ½ tablespoon dried thyme ½ tablespoon dried oregano 3 cups water Pinch of Kosher salt In a large pan, snugly place all breast meat on bottom of pan. Pour water over chicken and add thyme, oregano and salt. Bring to a boil and then promptly reduce heat to low so that the water is barely simmering. Partly cover and gently simmer for 10 minutes. Turn off heat and allow chicken to remain in the hot water for 15 to 20 minutes. Remove chicken from broth, let cool. Shed chicken with forks or fingers. Save broth for a future use such as making rice or freeze it. This recipe was developed while testing the Coronation Chicken recipe. The original Coronation Chicken recipe called for cooked chicken but did not specify further. We opted to poach the boneless, skinless breasts. Poached chicken is perfect for chicken salads as this method maintains a tremendous amount of moisture and flavor.
SESAME CRUSTED TUNA STEAKS WITH GINGER-SOY SAUCE
from Sur la Table Cooking Class, “4 Fish Recipes Every Cook Should Know” Instructor: Chef Les Goodman via Katy Lonergan serves 4 For the marinade: ¼ cup soy sauce 2 tablespoons dark soy sauce 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 4 slices fresh ginger, ⅛-inch thick and lightly crushed ½ teaspoon dried red pepper flakes (or to taste) For the tuna steaks: 4 (5 ounce) tuna steaks, 2 inches thick ¼ cup white sesame seeds ¼ cup black sesame seeds For the ginger-soy sauce: 3 tablespoons canola or grape seed oil, divided 2 cloves garlic, peeled and minced 2 tablespoons finely grated fresh ginger 3 green onions, white part only, sliced into thin rounds ½ teaspoon dried red pepper flakes ¼ cup soy sauce ¼ cup brown sugar, firmly packed ¼ cup mirin 3 tablespoons rice vinegar 3 green onions, green part only, sliced on an angle into thin slices, for garnish To make marinade, add all ingredients to a medium mixing bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours. To prepare tuna steaks, remove from zip-top bag, drain excess marinade and discard marinade. Combine white and black sesame seeds in shallow dish and stir to mix thoroughly. Press tuna steaks into sesame seeds, turning to coat all sides. Place tuna steaks on a plate. Add 2 tablespoons canola or grape seed oil to a large skillet and heat over medium heat. Add steaks and sear, about 3 minutes per side for medium, turning gently with a fish spatula. Remove steaks spatula and place on a cutting board; cover loosely with foil. Wipe excess oil from skillet.
SESAME CRUSTED TUNA STEAKS WITH GINGER-SOY SAUCE (CONTINUED)
Add remaining tablespoon of oil to the skillet and heat over medium heat. Add garlic, ginger, white parts of green onions and red pepper flakes; cook until fragrant, 1 or 2 minutes. Add soy sauce, brown sugar, mirin, rice vinegar, and sugar to the pan; stir to dissolve sugar and continue cooking sauce to reduce by ⅓, about 3 minutes. Taste and adjust seasoning; remove sauce from heat. To serve, slice tuna steaks into ½-inch slices and place slices on individual serving plates. Drizzle with ginger-soy sauce and garnish with green onion tops. Serve immediately. The sesame seeds add a crispy crunch to the tuna steaks and a beautiful presentation. Mirin is a sweetened rice wine featured frequently in Japanese cooking. Use a fish spatula to turn the steaks – they're much gentler on the tuna than tongs, which can tear the fish. I have to admit, I was really not looking forward to this recipe when I took this class since I had never liked Ahi. In the past, the texture of Ahi didn’t agree with me. However, this recipe turned my world upside-down! The presentation is beautiful – a home chef can look like a Michelin starred chef – and the marinade was superb! It was my favorite of the four dishes I learned.
via Michael Dewees serves 5 to 6 For the filling: The meat of 1 picked over, cooked chicken 1 cup sour cream or Greek yoghurt, or combo 1 large bottle of green/tomatillo salsa 1 bunch of cilantro, finely chopped 1 tablespoon of ground cumin (or more to taste) 2 cups of grated, sharp white cheddar, divided 10 large flour tortillas* For the topping: 1 large bottle of green/tomatillo salsa 1 cup of grated, sharp white cheddar Preheat oven to 375° F. Mix all filling ingredients in a large bowl. Grease a 9x13-inch baking pan. Roll the filling into 10 large flour tortillas and place them in the baking sheet. Top with large bottle of green/tomatillo salsa and 1 cup of grated sharp white cheddar cheese. Bake about 35 to 40 minutes, or until bubbly and hot in the middle and crispy on the edges. * Corn tortillas may be used: put each through water/oil in skillet process to soften/crisp.
TEQUILA-LIME MAHI MAHI TACOS
adapted from Epicurious.com via Katy Lonergan serves 4 5 tablespoons fresh lime juice, divided 3 tablespoons tequila 3 tablespoons roughly chopped fresh cilantro, divided 1 teaspoon finely chopped garlic 1 teaspoon ground cumin 1 pound mahi mahi, skin on 3 tablespoons rice wine vinegar 1 teaspoon canola oil 2¾ teaspoons honey, divided 1½ teaspoons Kosher salt, divided ½ teaspoon freshly ground black pepper, divided 3 cups thinly sliced mixture of red cabbage and iceberg lettuce ¾ cup reduced-fat sour cream ¼ cup crème fraȋche 3 tablespoons low fat (2 percent) milk 1½ teaspoons finely grated lime zest 8 corn tortillas (6 inches each) ½ firm-ripe avocado, thinly sliced 2 limes, quartered In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoon cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, ¼ teaspoon salt and ¼ teaspoon pepper. Add cabbage and lettuce; toss well. In another bowl, combine sour cream, crème fraȋche, milk, zest, remaining 2 tablespoons lime juice, remaining ¾ teaspoon honey and ½ teaspoon salt. Heat grill. Remove fish from marinade; season with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.
MOROCCAN VEGETABLE RAGOÛT
from Fine Cooking’s Cook Fresh, Fall 2012 via Kate Gambs Knickerbocker serves 6 to 8 1 tablespoon olive oil 1 medium yellow onion, thinly sliced 1 cinnamon stick 1½ teaspoon ground cumin 2 cups (about 1 large) sweet potato, peeled & diced into ½ to 1-inch cubes 1 14 to 16-ounce can chickpeas 1 14 to 16-ounce can diced tomatoes (with juices) ½ cup green Greek or Italian olives 1 cup water 6 tablespoons freshly squeezed orange juice 1½ teaspoon honey 3 to 4 cups lightly packed coarsely chopped kale (leaves, no stalks) Kosher salt & freshly ground pepper, to taste Heat the olive oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add onion and cook for 5 minutes, until lightly browned. Add cinnamon stick and cumin and cook until fragrant, about 1 minute. Add sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey and water; bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 minutes. Season with salt and pepper. Freshly cooked couscous is a great accompaniment to this dish. As you’re adding the cinnamon stick into the mixture, scrape the stick a few times with a knife. Also, using good olives makes a difference – I recommend Castelveltrano.
ALMOND CAKE (FYRSTEKAKE)
from Authentic Norwegian Cooking by Astrid Karlsen Scott via Irene Lindbeck Tibbits serves 10 to 12 ⅝ cup butter ½ cup sugar 2 egg yolks 2 tablespoons water 1 teaspoon baking powder 1¾ cup flour Filling: 2 cups almonds, unbleached 2 cups confectioners’ sugar 3 to 4 egg whites, slightly beaten 2 tablespoons water, approximately 1 teaspoon almond or rum extract Egg to brush cake Cream butter and sugar until light and fluffy. Add egg yolks and water. Mix well. Add baking powder to flour and stir into butter mixture. Chill. In the meantime, prepare filling by grinding the almonds twice, the second time with confectioners’ sugar. Blend thoroughly with egg whites, water, and extract. Press ⅔ of the chilled dough into a 9 inch ungreased, spring form pan having dough cover up the sides about 1¼ inch. Spread almond mixture evenly over dough. Roll remainder of dough out to ⅛-inch thickness and cut 8 strips ½ inch in width. Lay 4 strips parallel to each other across the top of the filling. Arrange the remaining 4 strips at right angles, weaving to form a lattice pattern. Cut out another ½-inch wide strip and press around the edge of the cake. Brush with slightly beaten egg. Bake at 375° F for 25 to 30 minutes or until golden brown and thoroughly baked. Leave cake on rack for a few minutes before carefully removing from pan to platter. Fyrste means royal or sovereign. Cake is rich and should be served in small portions, also tastes good with whipped cream or vanilla ice cream.
adapted from Rebecca Katz’s Cancer Fighting Kitchen via Katy Lonergan makes 1½ cups 1½ cups frozen blueberries 1 teaspoon freshly squeezed orange juice 1 teaspoon lemon zest 1 to 2 teaspoons dark maple syrup ¼ teaspoon ground ginger Combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring occasionally, for about 20 minutes, until the mixture bubbles and blueberries break apart. Continue cooking until syrupy. Cool to room temperature and serve or refrigerate. If you have fresh blueberries, all the better! Just add 2 tablespoons of water to the recipe. You can store the compote in refrigerator for up to 7 days or in the freezer for 2 months. It is delicious on ice cream for dessert or on oatmeal for breakfast!
adjusted from Food Network by Tom Passow serves 6 to 8 7 cup fresh blueberries, separated 1 cup maple syrup, separated 3 tablespoons minute tapioca ¼ teaspoon salt ¼ teaspoon fresh ground nutmeg ¼ teaspoon pure vanilla extract 1 tablespoon juice from lemon 1 9-inch pre-made pie shell 4 tablespoons butter In a medium-sized sauce pan, simmer 3 cups blueberries with ½ cup maple syrup until the mixture reduces by half, about 20 minutes. Pour blueberry-maple syrup mixture into a bowl; stir in remaining 4 cups blueberries, remaining ½ cup maple syrup, lemon juice, nutmeg, vanilla extract, and salt. Cool completely, then pour into pie shell; dot with 4 tablespoons butter. Bake the pie for 30 minutes at 400° F. While heating the blueberry reduction, be careful not to overheat and stir often. Overheating may cause the berry reduction to take on a sour flavor. Allow enough time for the filling to thoroughly cool before pouring into the pie shell and baking. This gives the tapioca adequate time to set up and will keep your finished pie from turning out runny.
COCONUT CARDAMOM RICE PUDDING
adapted from Monica Bhide’s Modern Spice by Julie Christensen serves 4 ½ to 1 scant teaspoon green cardamom seeds (about 10 or 20 pods), or ¼ to ½ teaspoon preground cardamom powder 3 cups whole milk 2 to 3 tablespoons sugar or 3 tablespoons sweetened condensed milk ¼ cup basmati rice, rinsed and drained Pinch of salt ¼ to ½ cup coconut milk, to taste Lime zest, to taste Toasted almonds or pistachios, chopped, to taste If you’re using whole cardamom pods, crack them open by gently pushing down on them with the side of a knife. Remove the seeds and grind them fairly fine in a spice grinder or mortar and pestle. (Note that 1 teaspoon of seeds will make for a pretty strongly cardamomflavored dessert. If you're not sure how much you love this intensely floral spice, try starting with ½ teaspoon seeds and add if you need to.) In a saucepan, bring the milk and 2 tablespoons of the sugar (or the condensed milk, if using) to a boil over medium heat, stirring to prevent scorching at the bottom. Add the rice, cardamom, and salt. Stir, and turn the heat down to medium low. Cook it at a bare simmer, meaning with tiny or occasional bubbles, until so much of the milk has reduced or been absorbed that it looks in the end like creamy rice smothered in just a little too much sauce. This should take about 45 minutes, stirring occasionally. Taste, and add more sugar if it's not sweet enough for your taste. Remove the pot from the heat, let cool to room temperature, stirring it a little bit while it cools. Once cool, transfer to a bowl, press a sheet of plastic wrap directly onto the pudding, and chill in the fridge. When it’s time to serve, loosen the pudding back up by stirring in ¼ cup coconut milk until well combined. I actually like it even looser and more “coconutty,” so I use ½ cup. I think it’s more refreshing this way. Top with a little grated lime zest, some chopped nuts, and serve. Can be served alone or with mango or other fruit.
adapted from At Home, with May and Axel Vervoordt by Anne Halsted makes 20 cookies 1½ cups unsweetened coconut flakes Generous 1 cup palm sugar 1½ tablespoons unsalted butter, melted 1 whole egg, plus 1 egg yolk Preheat the oven to 350° F. In a bowl, mix all the ingredients together to form a smooth dough. Line a baking sheet with bakery paper. Drop spoonfuls of the dough onto the baking sheet, spacing them evenly apart. Using a fork, push down on the cookie dough to form flat rounds. Cook in the oven until golden (about 10 to 20 minutes). The recipe is from a birthday gift Anne received from Maud Hallin. We made these cookies over Thanksgiving weekend in Glen Ellen and they were a huge hit! The cookies are both chewy and slightly crunchy with just the right amount of sweetness to compliment the coconut. Yum! We used Bob’s Red Mill Unsweetened Flaked Coconut which can be found at Whole Foods or online.
adapted from The Baker SF Chronicle Food (Flo Braker), August 31, 2012 via Jeanne Milligan serves 8 1 tablespoon soft butter, for the baking dish 4 ounces moist pitted dried plums (prunes), diced 3 large (2½ ounces) pitted dates, preferably Medjool variety, diced 2 cups whole milk 3 large eggs 2 large egg yolks ¼ cup packed light brown sugar ¼ cup granulated sugar 3 tablespoons melted butter 1 tablespoon brandy, such as Armagnac, or rum 1 teaspoon vanilla extract ½ cup all-purpose flour ⅛ teaspoon salt Powdered sugar for garnish Center a rack in the oven and preheat to 350° F. Generously butter a 6-cup baking dish or pan. Scatter the pieces of prunes and dates into the buttered dish, distributing evenly. Place in a blender or small food processor the milk, eggs, egg yolks, sugars, butter, brandy or rum, and vanilla. Blend for 1 minute. Add the flour and salt, pulse until smooth. Without delay, pour the batter into the baking dish. Bake 50 minutes, or until the top is golden and the sides start to pull away from the dish. Spoon or cut into servings and dust each serving lightly with powdered sugar. Serve warm or at room temperature. This is for those of us who do not bake; it’s extremely easy and very tasty! It is another variation on a custard dessert, not too sweet and quite interesting.
JOLLY HOLIDAY SQUARES
adapted from Over Cocktails blog via Karen Lonergan makes 24 squares 1 bag semi-sweet chocolate chips 1 bag butterscotch chips ½ cup smooth peanut butter 3 teaspoon canola oil 1½ cups mini marshmallows Melt everything but the marshmallows in a cast iron pan over low heat. If you don’t have a cast iron pan, a regular sauté pan will work. Line a 9x9 inch pan with parchment paper. Pour half the melted mixture into the pan. Sprinkle with marshmallows. Pour other half over and, using a spatula, smooth the top surface to make even. Refrigerate overnight. Cut into squares and deliver these delicious little morsels to your favorite friends and teachers. Don't double the recipe. If you want to do more than one batch, do them side-by-side.
SICILIAN WHITE COOKIES (PASTINE BIANCHE)
adapted from Over Cocktails blog via Carol Hutchinson makes 24 cookies For the cookies: 2½ cups flour 1 tablespoon plus 1½ teaspoon baking powder 1 stick unsalted butter, softened ½ cup sugar 2 teaspoons finely grated lemon zest ½ teaspoon anise extract ½ teaspoon vanilla extract 2 large eggs ¼ cup milk For the glaze: 2 cups powdered sugar, sifted ¼ teaspoon cream of tartar ¼ cup milk White nonpareils (round sprinkles) Preheat oven to 350° F. Line two cookie sheets with parchment paper. Whisk flour and baking powder in a small bowl. In a large bowl, with an electric mixer on med-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar, beating until light and fluffy. Beat in lemon zest and extracts. Add eggs, one at a time, beating well after each. Add about ⅓ of flour and mix on low speed. Gradually add milk and remaining flour, mixing just until blended. Mixture should stiffen but still be a bit sticky. Dust hands with flour and roll dough into 1” balls and place 2” apart on cookie sheets. To make glaze, whisk all ingredients until thick yet fluid, adjusting milk accordingly. Bake cookies until light golden brown on bottom, about 10 min; tops will be white, dry, soft and springy. Slide parchment onto racks. Immediately dip top half of each cookie into glaze. Allow excess to drip back into bowl. Set cookie, icing side up, back on parchment and immediately sprinkle with nonpareils while icing is wet. YOU MUST WORK QUICKLY! Allow to cool and dry completely. These cookies are as delicious as they are beautiful and not too sweet: the perfect tea cookie.
LEMON POPPY-SEED PANCAKES WITH GREEK YOGURT AND JAM
adapted from The New York Times, April 27, 2012 via Anne Halsted serves 6 1⅓ cups Greek yogurt, more for serving ⅔ cup whole milk 4 large eggs 6 tablespoons unsalted butter, melted, more for frying 2 tablespoons honey 260 grams all-purpose flour (about 2 cups) 12 grams baking soda (about 2 teaspoons) 12 grams Kosher salt (about 1 teaspoon) 2½ tablespoons poppy seeds Finely grated zest of 2 lemons Jam, for serving In a bowl, whisk together the yogurt, milk, eggs, butter, and honey. In a separate larger bowl, whisk together the flour, baking soda, and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest. Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop ¼ cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.
MY TENDER FRENCH TOAST
invention with frozen sliced bread by Katherine Koelsch Kriken serving size adjustable to need Sliced frozen cinnamon bread or frozen sliced bread 2 beaten eggs per each 4 bread slices Dollop non-fat vanilla yogurt Few drops Grand Marnier and/or vanilla to taste Salt to taste Butter for sautéing Whip whole eggs and mix with yogurt. Season mixture with pinch salt, drops of Grand Marnier and/or vanilla. Pour egg mix into flat pie pan or platter. Bathe sliced frozen bread in egg mixture for a few minutes until well-coated but not thawed. Heat fry or sauté pan to medium-low. Add butter to frying/sauté pan. When bubbling, add egg-soaked bread. Keep pan temperature moderate to low. Sauté each side until golden. Frozen fruit may be added before flipping uncooked side. If any egg mixture remains, add to pan just before removing from sauté. Discovered frozen bread makes tender French toast. Frozen fruit added to pan at end adds refreshing zest. Greenlee Cinnamon Sliced Bread is my choice. My family has tested French toast recipes from beginning of time. By accident, I think this is the best one.
PARSLEY, KALE AND BERRY SMOOTHIE
from Bon Appetit.com via Katy Lonergan serves 2 ½ cup (packed) flat-leaf parsley (leaves and stems) 4 kale leaves (center ribs removed) 1 cup frozen organic berries (such as strawberries or raspberries) 1 banana (cut into pieces) 1 teaspoon ground flaxseed Purée ingredients with 1 cup of water in a blender until smooth (add water if too thick). If kale is not readily available, fresh spinach is a good substitute. This full of healthy micronutrients and, for a healthy smoothie, tastes pretty darn good.
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
adapted from Bon Appétit, December 2011 via Anne Halsted serves 4 to 8 ¼ cup olive oil 1 medium onion, finely chopped 4 garlic cloves, coarsely chopped 2 jalapeños, seeded, finely chopped 1 15-ounce can chickpeas, drained 2 teaspoons Hungarian sweet paprika 1 teaspoon ground cumin 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved Kosher salt and freshly ground black pepper 1 cup coarsely crumbled feta 8 large eggs 1 tablespoon chopped flat leaf parsley 1 tablespoon chopped fresh cilantro Preheat oven to 425° F. Heat oil in a large oven-proof skillet over medium high heat. Add onion, garlic and jalapenos; cook, stirring occasionally until onion is soft, about 8 minutes. Add chickpeas, paprika and cumin and cook for 2 minutes longer. Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium low, simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season, to taste, with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are barely but not quite set but yolks are still runny, 5 to 8 minutes. Garnish with parsley and cilantro. This makes a nice, easy breakfast for a crowd. Some would serve it with pita bread, but I prefer toast!
UNBELIEVABLE BANANA BREAD
from Williams Sonoma’s Bride and Groom First and Forever Cookbook via Kate Gambs Knickerbocker makes 2 loaves 1½ cups walnuts 2¼ cups all-purpose flour 1 teaspoon Kosher salt ½ teaspoon ground cinnamon ¾ cup vegetable oil 2¼ cups sugar 3 eggs, lightly beaten 1½ teaspoons vanilla extract 1½ teaspoons baking soda ½ cup buttermilk 2 cups very ripe bananas (about 5 small or 3 large bananas), mashed Position the rack in the center of the oven and preheat to 350° F. Put the walnuts on a baking sheet and roast until aromatic and lightly browned, 12 to 15 minutes. After 6 to 8 minutes, shake the pan and rotate if necessary to sure even browning. When broken in half, the interior of the walnuts should be golden. Let cool, then roughly chop the walnuts or break into pieces by hand. Keep oven set to 350° F. Spray two 9x3-inch loaf pans with vegetable oil cooking spray. Stir together the flour, salt, and cinnamon in a medium bowl. Set aside. Combine the oil and the sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a hand mixer. Beat on low speed, until combined. Add the eggs and vanilla and beat until incorporated, about 1 minute. Stir the baking soda into the buttermilk in a small bowl. Add one third of the dry ingredients to the mixer, followed by half of the buttermilk, and mix on low speed until barely combined, 10 to 15 seconds. Repeat. Scrape down the sides and mix in the remaining dry ingredients. Add the mashed bananas and walnuts and mix until just incorporated. Do not over mix. Pour the batter into the prepared pans. Bake until the bread is golden brown and a toothpick inserted into the center comes out mostly clean, about 1 hour. Transfer the pans to wire racks and let cool for 5 minutes, then remove the loaves from the pans and let cool on the racks for at least 10 minutes before serving.