OUR FAVORITE RECIPES

2014

OUR FAVORITE RECIPES 2014

CONTRIBUTORS:
Julie Christensen, Mike Dewees, Courtney Dyar, Sue Gilbert, Judy Gray, Maud Hallin, Anne
Halsted, Carol Phillips Hutchinson, Susan Kirk, Kate Gambs Knickerbocker, Katherine
Koelsch Kriken, Kathy & Jeff Lindenbaum, Karen Phillips Lonergan, Katy Lonergan,
Richard & Marilyn Manning Lonergan, Bill Maddix, Jeanne Milligan, Lauren Post, Lynda
Spence, Nancy Sullivan, Irene Lindbeck Tibbits, Elizabeth Whitney, and Wells Whitney

TESTERS/TASTERS:
Most of the contributors plus Keith Gilbert, Don Gray, Justin Hutchinson, John Kriken, Eric
Lonergan, Greg Smith, and countless others. We thank them all!

EDITORS:
Wells Whitney & Katy Lonergan

ONLINE:
You can find all previous years recipes dating back to 1999 on the cookbook blog:
http://annualcookbook.blogspot.com
This years recipes will be available online by December 15th.

COVER ART:
The Year of Asparagus, iPhotography by Anne Halsted
i

OUR FAVORITE RECIPES 2014

STARTERS

Bacon-Onion Jam
Bay Scallop Ceviche
Chicken Liver Pt
Mediterranean Baked Feta with Tomatoes
Scallop and Plum Ceviche
Wasabi Mayo

SALADS

Bulgur Salad with Peaches, Arugula, and Almonds

Chilled Napa Cabbage with Cilantro and Shallots
Grilled Watermelon and Feta Salad
Kale and Quinoa Salad with Ricotta Salata
Tossed Green Salad
Quinoa Salad with Citrus and Avocado
Warm Moroccan Chicken and Sweet Potato Salad
Zucchini Carpaccio Salad

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7
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8
9
10
11
12

SOUPS

Broccoli-Potato Soup
Broccoli Soup
Cauliflower-Almond Garlic Soup
Joya Gazpacho
Spiced Pumpkin Soup

13
14
15
16
17

SIDE DISHES

Curried Eggplant
Ginger-Lime Slow Roasted Carrots
Massaged Kale

18
19
19

Suzys Squash Casserole

20

Five-Spice Pork Bolognese

Pasta with Burst Cherry Tomatoes
Spicy Crab Linguine with Mustard, Crme Frache, and Herbs

21
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23

PASTA DISHES

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OUR FAVORITE RECIPES 2014

MAIN DISHES

DESSERTS

BRUNCH DISHES &

BREADS

30-Minute Chicken Tagine

Butter Chicken
Duck Breast with Frise Salad and Port Vinaigrette
Grilled Marinated Leg of Lamb
Grilled Shrimp with Lime Powder and Parsley-Olive Oil Sauce
Herbs Chicken Casserole

24
25
26
27
28
29

Lemon and Pepper Grilled Halibut

Inside Out Eggplant Parmigiana
Mussels Sambal
Pan-Seared Veal Steaks with Green Peppercorns
Pork Tenderloin with Do-Ahead Sauce
Risha Zimmerns Chicken and Shallots
Roasted Arctic Char and Fennel
Sauted Shrimp with Cucumber and Peanut Salad
Seared Cuban Pork
Cuban Black Beans

30

Spaghetti Squash Tacos

Steak and Asparagus Stir Fry

43
44

Amazing Black Bean Brownies

Chocolate Ganache
Evadell Guilbeaus Lace Cookies
Insanely Simple Cherry Torte
Mixed Berry Spoon Cake
Pavlova with Mascarpone Cream and Raspberries

45
46

Baked Eggs with Peas, Ricotta, and Crispy Prosciutto

Blintz Souffl
Easy Loaf of Bread
Ham, Asparagus, and Gruyre Strata

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53
54

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BACON-ONION JAM
from the The New York Times Magazine
submitted by Judy Gray
serves 6 to 8 as an appetizer
pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled & diced
1 teaspoon mustard seed
2 tablespoons dark brown sugar
cup balsamic vinegar
3 tablespoons water
kosher salt and freshly ground black pepper
Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring
occasionally, until the fat is completely rendered and the bacon has started to crisp,
approximately 12 to 15 minutes.
Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown
sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat
and allow the mixture to cook undisturbed for 25 to 30 minutes.
Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until
most of the liquid is gone and the onions have achieved a dark brown jamminess,
approximately 60 to 70 minutes (add a little more water as needed).
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then
allow to cool completely. Store, covered, the refrigerator for up to a week.
The jam pairs nicely with the Chicken Liver Pt (page 3) on crostini.

BAY SCALLOP CEVICHE

from Brandon Jew in the The New York Times
submitted by Anne Halsted
serves 2
1 tablespoon finely diced shallot
2 tablespoons finely diced celery heart
3 to 4 tablespoons lime juice, as needed
cup buttermilk
2 tablespoons extra virgin olive oil
4 leaves cilantro, chopped
3 ounces bay scallops, feet removed, or sliced sea scallops
minced red or yellow jalapeo, to taste
Hass avocado, cut into medium dice
kosher salt and serrano pepper to taste
1 teaspoon poppy seeds
In a small bowl, soak the shallots and the celery in the lime juice for at least 30 minutes, up
to 1 hour. Meanwhile, in another bowl, whisk the buttermilk and olive oil together. Whisk in
the shallot mixture, then stir in the cilantro, scallops and jalapeo. Let sit for 3 to 5 minutes,
or until the scallops start to turn slightly opaque.
Add the avocado, and mix gently. Season with salt and serrano pepper to taste. Sprinkle with
poppy seeds and serve.

The combination of lime juice and lactic acid in the buttermilk should be enough acid to turn
scallops opaque. The jalapeo give just the right amount of bite to the dish.

CHICKEN LIVER PT
from The New York Times Magazine
submitted by Judy Gray
serves 6 to 8
8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound trimmed
1 tablespoons fresh thyme leaves, chopped
cup Madeira or port
3 tablespoons heavy cream, plus more as needed
kosher salt to taste
Put a large, heavy saut pan over medium heat, and melt 4 tablespoons of the butter until it
begins to foam. Add the shallots, and saut until translucent, being careful not to allow
shallots to brown. Add the livers, thyme and Madeira or port, and bring the heat to high.
Cook, occasionally stirring and turning the livers around in the pan with a spoon, until the
wine has reduced and the livers are lightly browned but still very soft and pink on the inside,
approximately 5 minutes. Dont overcook.
Remove the pan from the stove, and put its contents into a blender or food processor, along
with the cream and the remaining butter. Blend until smooth, but dont over blend, adding a
little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
Pack the pt into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic
wrap and refrigerate until firm. About 2 hours or up to 5 days. Serve with bacon-onion jam
and copious amount of toast.

This pt is similar to the one my grandmother made, except she used a hand crank meat
grinder (the food processor of the 20s) to mix all ingredients! Very tasty for all who love
pt, best eaten with jam of some kind.

MEDITERRANEAN BAKED FETA WITH TOMATOES

from smittenkitchen.com
submitted by Courtney Dyar
serves 4
1 cup cherry tomatoes, halved
cup chopped, pitted Kalamata olives
1 clove garlic, minced
cup thinly sliced red onion
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
freshly ground black pepper
1 8- to 10-ounce block feta (can substitute goat cheese)
crackers, pita chips, or crostini
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive
oil and a few grinds of pepper.
Two cooking options:
On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil.
Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in
any liquid as it cooks. Place the packet straight on the grill for 15 minutes to warm it through.
Remove from grill and transfer to a serving dish with high edges. Garnish with remaining
parsley and serve immediately.
In the oven: Heat oven to 400 F. Place the block of feta in the middle of an oven-proof dish
with high edges. Pile the tomato mixture on top of the feta. Bake for 15 minutes. Garnish
with remaining parsley and serve immediately.
The feta will not melt, just warm and soften. Serve with crostini/crackers/pita chips and
individual plates since it can be a bit messy otherwise. Folks can either dip crostini directly
into the feta or use a spoon to top crostini. As it cools, the feta will firm up again.

SCALLOP AND PLUM CEVICHE

from The New York Times
submitted by Wells Whitney
serves 4
1 pound fresh sea scallops, cut into - to -inch diced pieces
2 plums (make sure they are ripe and sweet), pitted and cut into - to -inch diced pieces
cup freshly squeezed lime juice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
teaspoon grated lime zest
salt
pinch cayenne pepper, more to taste
Prepare scallops, plums, and lime juice first, then toss everything together in a bowl. Season
with salt and cayenne.
Let mixture sit at room temperature for about 15 minutes before serving.

This ceviche has a nice combination of sweet and sour and is a delightful light appetizer to a
summer dinner.

WASABI MAYO
submitted by Wells Whitney
serves many as a dip
1 cup mayonnaise
2 tablespoons soy sauce
1 small tube wasabi paste
freshly ground pepper to taste
Mix all ingredients into mayonnaise, taste and adjust with wasabi paste and pepper

This is delicious as a dip with vegetables or crackers.

BULGUR SALAD WITH PEACHES, ARUGULA, AND ALMONDS

from The Boston Globe Magazine
submitted by Elizabeth Whitney
makes about 7 cups
1 cups medium-grain bulgur, rinsed and drained
3 tablespoons fresh lemon juice
1 tablespoons sherry vinegar
teaspoon ground cumin
salt and pepper
cup extra-virgin olive oil
1 medium cucumber, peeled, seeded, and cut into -inch dice (about 1 cups)
medium red onion, finely chopped (about cup)
1 large, ripe but firm peach, peeled if desired, pitted, and chopped (about 1 cup)
4 cups loosely packed arugula (about 2 ounces), coarsely chopped
cups slivered almonds, lightly toasted
In a medium bowl, cover bulgur in water by about 2 inches to soften for about 1 hour. In a
mesh strainer, drain and rinse the soaked bulgur under running water, then press to release as
much liquid as possible (you should have about 2 cups of bulgur). In a large bowl, mix
bulgur and 2 tablespoons lemon juice and set aside to allow bulgur to absorb the lemon,
about 10 minutes.
Meanwhile in another medium bowl, vigorously whisk remaining lemon juice, vinegar,
cumin, 1 teaspoon salt, pepper to taste, and oil to blend. Add the cucumber, onion, peach, 1
teaspoon salt, pepper to taste, and about three-quarters of the dressing to the bulgur, toss to
combine, cover, and set aside for the flavors to blend, about 30 minutes.
Add the arugula and remaining dressing and toss to combine. Taste and adjust seasoning with
salt and pepper, if necessary; add the almonds, toss to combine, and serve at once.
When we make this salad, we typically do not mix the arugula in with the rest of the salad,
but serve the salad on a bed of arugula. That way, leftovers keep better without soggy
arugula. If you chose to make the salad this way, go ahead and add all of the dressing at
once.
This salad is delicious and fresh tasting and keeps reasonably well if you use a not too ripe
peach. We eat it all summer long, paired with grilled fish or chicken.

CHILLED NAPA CABBAGE WITH CILANTRO AND SHALLOTS

submitted by Karen Lonergan
head of Napa Cabbage
2 cups chopped cilantro (lightly packed)
3 diced shallots
really good olive oil
white wine vinegar
salt & pepper
Macerate (soak) the shallots in white wine vinegar for 15 minutes. Toss with shredded
cabbage, cilantro, olive oil (lightly coat all) and salt/pepper.

This is the perfect accompaniment for flank steak.

GRILLED WATERMELON AND FETA SALAD

submitted by Jeanne Milligan
serves 4
1 small red onion, sliced
2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
3 large or 4 smaller 1-inch thick watermelon slices
salt to taste
2 tablespoons chopped fresh mint
2 ounces feta cheese, crumbled
to teaspoon Aleppo pepper or mild chile powder
Prepare a medium-hot grill. While grill heats, place sliced onion in a bowl, cover with water
and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Spread onions on paper
towels.
Use up to 1 tablespoon olive oil to brush watermelon slices lightly. Grill about 3 minutes per
side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
Add onions and remaining ingredients and toss together. Let sit for a few minutes, or for up
to an hour before serving. Toss again just before serving.

KALE AND QUINOA SALAD WITH RICOTTA SALATA

adapted from Smitten Kitchen
submitted by Carol Phillips
makes 2 to 3 large meal salads, 4 to 5 side salads
For the salad:
cup uncooked quinoa (or 1 cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale*
cup slivered almonds, very well toasted and cooled
cup dried cherries, chopped a bit (pears or other fruit work well too)
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
few gratings of fresh lemon zest
For the dressing:
3 tablespoons olive oil
1 tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
just shy of 1 teaspoon honey
salt and freshly ground black pepper to taste
Rinse quinoa well in a small colander. Place quinoa and 1 cups water in a small saucepan
and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15
to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa
on a plate to cool quickly.
Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leaving
long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way,
and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add
remaining salad ingredients to kale and toss to mix.
Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
Season with salt and pepper to taste, then dig in.

*some use Dino Kale instead as it is easier to prepare.

TOSSED GREEN SALAD

from Palo Alto Junior League Cookbook
submitted by Michael Dewees
serves 8 to 10
6 tablespoons olive oil
2 tablespoons white wine vinegar with tarragon
teaspoon salt
1 small clove garlic, minced
1 small head Boston lettuce
2 heads butter or Bibb lettuce
3 stalks Belgian endive
bunch watercress
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon chopped fresh dill (2 teaspoon dried)
2 teaspoons chopped fresh thyme (1 teaspoon dried)
1 medium avocado
Combine olive oil, vinegar, salt, and garlic in bottom of your salad bowl.
Wash lettuce leaves and dry very well. Tear into bite-sized pieces over dressing. Do not toss.
Wash endive and discard stems. Add to lettuce. Sprinkle parsley, chives, dill, and thyme over
top of leaves. Cover bowl tightly with plastic wrap and chill in refrigerator several hours.
Just before serving, peel and slice avocado and add to greens. Toss all gently but well.

As you well-know, the secret to a great salad is crisp, cold greens. This method ensures it.

QUINOA SALAD WITH CITRUS AND AVOCADO

from Cookin the Market at the Fillmore Street Farmers Market
via Richard and Marilyn Lonergan
serves 8 to 12
1 cups quinoa
cup pumpkin or sunflower seeds, toasted
2 or 3 grapefruit, sectioned and diced, about 2 cups
1 avocado, seeded and diced, about 1 cup
1 red onion, peeled and finely chopped, about cup
cup chopped fresh Italian parsley
cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
Boil 3 cups of salted water. Add quinoa, cover and reduce heat to medium-low. Simmer for
12 to 14 minutes or until quinoa is tender and small tails bloom from grains. Drain quinoa
and rinse under cold running water. Drain again.
Add quinoa to pumpkin seeds and stir in grapefruit, avocado, onion, and parsley. Fold in oil,
lemon juice and lemon zest. Season with salt and pepper, if desired.

While sectioning grapefruit can be tedious, the taste and texture is amazing. I used pink
grapefruit and liked the look as well. I have also used red quinoa and liked the taste, but the
color contrasts werent as interesting. It keeps very well chilled overnight.

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WARM MOROCCAN CHICKEN & SQUASH SALAD

heavily adapted from Joanne Weirs Cooking Confidence: Dinner Made Simple (2012)
submitted by Kate Gambs Knickerbocker
serves 4 to 6
For the squash:
12 ounces butternut squash, cubed
1 teaspoon olive oil
teaspoon mild curry powder
teaspoon ground cumin
teaspoon salt
For the dressing:
1 teaspoon mild curry powder
1 teaspoon ground cumin
teaspoon ground cinnamon
2 tablespoons olive oil (garlic-infused or EVOO)
1 teaspoon red wine vinegar
2 teaspoon maple syrup
salt to taste
For the salad:
1 pound cooked boneless chicken, cut or shredded into 1- to 2-inch pieces
large tomato, seeded and diced
large apple, cut into small cubes
2 scallions, thinly sliced
3 tablespoons roasted pumpkin seeds
3 tablespoons roasted almonds
3 tablespoons pomegranate seeds
small bunches of cilantro (optional)
Heat oven to 375 F.
Mix oil, curry, cumin and salt together. Toss together with squash, and spread flat onto a
baking sheet. Roast until tender, around 30 minutes. Let cool while preparing salad.
Alternately, microwave a bag of squash and add mixture on top once squash is cooked.
Prepare dressing ingredients by whisking together in a small bowl. Place salad ingredients in
a large bowl, then pour dressing over the mixture. Finally, add the squash and gently toss so
all ingredients get coated with dressing. Place mixture on a large plate and garnish with small
bunches of cilantro, if desired.

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ZUCCHINI CARPACCIO SALAD

from Gourmet Every Day
submitted by Anne Halsted
serves 4 to 6 as a side dish
1 pound zucchini (about 3 large)
1 teaspoon salt
pound arugula leaves cut into -inch wide strips (6 cups)
1 ounce ( cup) coarsely grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
teaspoon black pepper
special equipment: an adjustable-blade slicer
Cut zucchini crosswise into paper thin slices with slicer. Toss zucchini slices with 1 teaspoon
salt in a large colander set over a bowl and let drain for about 20 minutes. Then rinse
zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat
zucchini slices dry with a paper towel.
Put arugula greens in a large bowl. Sprinkle in cup Parmigiano-Reggiano and remaining
teaspoon salt. Drizzle 1 tablespoons of oil over greens and toss.
Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle
with remaining cup Parmigiano-Reggiano and pepper.

This is a meat-free carpaccio, a crisp mix of zucchini and arugula gets a boost from olive oil
and salty cheese. Summer squash at its seasonal peak would lend a crisp-tender bite and
mellow flavor.

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BROCCOLI POTATO SOUP

from Veganomicon, the Ultimate Vegan Cookbook
submitted by Richard & Marilyn Lonergan
serves 6
2 tablespoons olive oil
1 medium onion, cut in -inch dice
3 garlic cloves, minced
1 teaspoon dried tarragon
teaspoon salt (or to taste)
4 cups low-salt organic vegetable broth or chicken stock
1 to 2 pounds russet potatoes, peeled and cut into 1-inch cubes
3 to 4 cups broccoli, with stems sliced thinly and tops in small florets
Heat a soup pot over medium heat. Saut the onion in the olive oil for 5 to 7 minutes, until
softened. Add the garlic, tarragon, black pepper, and salt, and cook for 1 minute more. Pour
in the stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower
the heat and let simmer for 15 more minutes. Add the broccoli and cook for 15 more minutes.
Use an immersion blender to blend the soup; the original recipe liked to keep it chunky with
lots of whole potato chunks, only blending one-third of the soup. I didnt. Smooth was fine.
Let the soup sit for about 10 minutes to let the flavors meld. Serve.

This recipe is from the amazing cookbook, Veganomicon. The original recipe calls for dill
and mint, but I didnt have any. It is a very good start to a Mediterranean meal.

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BROCCOLI SOUP
adapted from the Martha Stewart Cookbook
submitted by Irene Lindbeck Tibbits
makes 2 to 4 servings
6 tablespoons ( stick) unsalted butter
1 leek, minced
1 carrot, peeled and minced
2 garlic cloves, minced
4 cups chicken stock
1 head broccoli, cut into small flowerets
1 cup heavy cream
pinch of cayenne pepper
1 teaspoon celery seed
In a stockpot, melt the butter over medium heat. Add the leek, carrot, and garlic. Cook until
they are tender, about 5 minutes, making sure they do not brown.
Add the stock. Bring to a simmer and add broccoli. Cook for 8 to 10 minutes, or until
broccoli is tender.
Pour soup into a food processor and process until the vegetables are finely chopped but not
pured. Pour soup back into the pot. Stir in the cream, cayenne pepper and celery see. Reheat
before serving.

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CAULIFLOWER-ALMOND GARLIC SOUP

from Food 2.0 by Charlie Ayers
submitted by Dick and Marilyn Lonergan
serves 10 to 12
1 red bell pepper
cup olive oil
1 cup sliced almonds (slivered almonds work too)
1 garlic clove, very thinly sliced
teaspoon ground cumin
teaspoon celery seed
teaspoon Cayenne pepper
1 small head cauliflower, trimmed and cut into small floret (about 1 pound)
1 cup canned crushed tomatoes
cup sherry vinegar (or white balsamic)
4 cups good chicken stock
1 thick slice sourdough bread, crust removed, lightly toasted and cubed
kosher salt and freshly ground black pepper
chopped fresh parsley
Char the bell pepper under the broiler or in a gas flame until skin is blackened in patches and
blistering, about 15 minutes. Place in a bag and let cool; then scrape off the skin. Cut the
pepper in half, remove the stem and seeds and roughly chop.
Place a heavy-based pan over low heat. Add the olive oil and almonds and let the oil heat up
slowly, gently cooking the almonds until pale golden, at least 15 minutes. This method of
cooking is called confit. Add the garlic, cumin and celery seed and cook, stirring, for 2
minutes longer. Add the Cayenne and the cauliflower. Stir well, increase the heat to medium,
then cover and cook until the cauliflower begins to soften, about 7 minutes.
Remove the lid and add the canned tomatoes, bell pepper, and vinegar. Cook, stirring, until
the vinegar has almost evaporated. Add the chicken stock and bring to a boil. Reduce the heat
and simmer until the cauliflower is soft, 20 to 30 minutes.
Stir in the bread cubes, mixing well so the bread absorbs the oil and all the toasty texture has
dissolved. Puree the soup with a hand blender. Season to taste. Reheat before serving and
garnish with chopped parsley.
Charlie Ayers became Googles chef in 1999, making lunch for all 40 employees. By the time
he left in 2005 Charlies Cafe was feeding 1500 people. We made this unusually delicious
soup after a special meal at his Palo Alto restaurant.

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JOYA GAZPACHO
from Joya Restaurant in Palo Alto
submitted by Sue Gilbert
makes about 8 servings
10 Roma tomatoes, cored & peeled
red onion, peeled
1 English cucumber, peeled & seeded
1 red bell pepper, seeded
1 garlic clove, peeled
cup sherry vinegar
6 basil leaves
teaspoon pimenton
1 cup extra virgin olive oil

Using a food processor, puree tomatoes, onion, cucumber, pepper, garlic, sherry vinegar,
basil and pimenton. Add olive oil slowly to emulsify. Season with salt and pepper.

There are many wonderful gazpacho recipes, and this is one of my favorites.

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SPICED PUMPKIN SOUP

from Bon Apptit
adapted by Sue Gilbert and Katy Lonergan
makes about 8 servings
1 tablespoons butter
cup finely chopped carrot
cup finely chopped celery
white onion, finely chopped
cup smashed ripe banana
1 garlic clove, minced
5 cups chicken broth
2 cups canned pureed pure pumpkin (NOT pumpkin pie filling)
cup unsweetened coconut milk
cup sweetened condensed milk (or use maple syrup)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground coriander
teaspoon ground allspice
2 teaspoons curry powder
1 teaspoon cayenne pepper
salt (to taste)
fresh ground pepper (to taste)
nonfat yogurt (for garnish)
cilantro or Italian parsley (for garnish)
Melt butter in a heavy large pot over medium-high heat. Add carrots, onion, celery, banana,
and garlic and saut until vegetables are soft, about 8 minutes. Add all remaining ingredients.
Simmer over medium high heat for about 15 minutes. If you wish to have a smooth
consistency, you can either blend the soup with an immersion blender or in batches in a
blender. Just be sure to let the soup cool some before placing in a blender and only fill the
blender about half full. Season with salt and pepper and adjust other seasonings, such as
curry and cayenne if you wish.

This soup has a wonderful kick and is easily adaptable depending upon your preference for
heat and/or sweetness. If you prefer it less sweet, add less banana and/or less sweetened
condensed milk. If you prefer it less spicy, use less cayenne and/or more yogurt.
For especially easy prep, use one 14.5-ounce container of Trader Joe's mirepoix (diced
carrots, onion, and celery).
The soup is even better the second day.

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CURRIED EGGPLANT
from epicurious.com
submitted by Anne Halsted
serves 6
3 pound Asian eggplants (about 6), cut crosswise into -inch thick rounds
1 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeo chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
cup roasted cashews (1 ounce), chopped
Accompaniment:
steamed basmati or jasmine rice
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes.
Rinse eggplant, then drain again, pressing gently on eggplant to extract any excess liquid.
While eggplant drains, mash garlic, ginger, and jalapeo to a paste with teaspoon salt
using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup),
then stir in mustard and cumin seeds and turmeric.
Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add
onion and saut, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice
paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water,
brown sugar, and remaining teaspoon salt and simmer, covered, stirring occasionally, until
eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional
salt.
Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews, serve with
rice.
You can use either Chinese or Japanese eggplants for this recipe; both varieties have purple
skin, a long, slender shape, and small seeds. If you use a larger eggplant, be sure to adjust
seasoning accordingly.
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GINGER-LIME SLOW-ROASTED CARROTS

adapted from Homemade with Love
submitted by Katy Lonergan
serves 4
2 (1-inch) pieces fresh ginger, peeled and finely chopped
1 tablespoons pure maple syrup
2 tablespoons extra-virgin olive oil
freshly grated zest of 2 limes
sea salt
fresh ground pepper
2 bunches thin fresh carrots, peeled and stems cut to 2-inch length
Preheat oven to 300 F.
Add the ginger, syrup, oil, lime zest, and salt to a small bowl. Adjust seasonings to taste.
Beat with fork to mix well.
Arrange carrots on a sheet pan covered with aluminum foil (plus Silpat for security) for easy
clean-up. Pour ginger-oil mixture over the carrots, hand tossing to coat well. Bake until
tender when pierced with a fork, about 1 hour 15 minutes. (If using baby carrots from a bag,
which are thicker, cook at 375 F.)

They taste great served hot, room temperature, even cold! If you cant get the thin carrots,
just cut the thicker carrots into -inch thick coins before roasting. Not as pretty on the plate
but just as tasty!

MASSAGED KALE
submitted by Susan Kirk
one bunch of curly kale - cut stems away and chop
juice of 2 lemons (preferably Meyer)
3-4 tablespoons fruity olive oil
salt and pepper
In a medium sized bowl combine lemon juice and olive oil. Add salt and pepper to taste.
Put the chopped kale into the same bowl and massage the oil/lemon mix into the kale. Takes
about 4 minutes.
Cover and marinate in fridge for at least 24 hours. Keeps a week.
Add to other salads, serve as a side dish, have fun!

19

SUZYS SQUASH CASSEROLE

submitted by Lynda Spence
serves 8
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
28-ounce can of whole tomatoes, drained
2 yellow and 2 green summer squash (zucchini), sliced, -inch thick
salt and pepper
1 cups shredded mozzarella cheese, divided into 2 portions: 1 cups and cup
cup fresh grated parmesan cheese
Heat oven to 350 F.
Saut onion and cloves in olive oil until translucent. Add squash and continue to saut for 3
to 5 minutes. Add canned tomatoes and cook for 10 to 12 minutes until saucy. Stir in 1
cups mozzarella.
Transfer sauce, zucchini and cheese to a greased baking dish, sprinkle with remaining cup
mozzarella and cup parmesan cheese. Cook uncovered at 350 F for 20 to 40 minutes, or
until bubbly!
Delicious and easy way to use zucchini and feed a crowd!

20

FIVE-SPICE PORK BOLOGNESE PASTA

from Naples Daily News
submitted by Irene Tibbits
serves 4
12 ounces pasta
1 pound lean ground pork
1 large yellow onion, diced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, minced
1 tablespoon five-spice powder
2 28-ounce cans crushed tomatoes
cup grated Parmesan cheese
salt and ground pepper
cup chopped fresh basil
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package
instructions. Drain and set aside.
Meanwhile, heat a large saut pan over medium-high. Add the pork and saut for 2 minutes,
or until fat begins to render from the meat. Add the onion, celery, carrot and garlic. Saut
until the carrots are tender, about 5 minutes. Stir in the five-spice powder and tomatoes.
Bring to a simmer and cook for 20 minutes or so. Stir in the Parmesan, then season with salt
and pepper. Stir in a bit of basil.
Add the pasta, tossing to coat well. Serve topped with additional basil.
This Bolognese is nearly effortless. You can make it even more so by using the food
processor to chop your vegetables. Other meats can also be used: beef, veal, or turkey.

21

PASTA WITH BURST CHERRY TOMATOES

from The New York Times
submitted by Irene Tibbits
serves 8
1 pound fusilli pasta
1 tablespoon extra-virgin olive oil, more for drizzling
6 ounces pancetta, preferably thick cut, diced
6 garlic cloves, smashed and peeled
pinch of red pepper flakes
fine sea salt and black pepper, as needed
1 quart cherry or grape tomatoes, halved
3 tablespoons butter
1 cup fresh ricotta cheese, for serving
3 cups whole mint leaves, torn
4 scallions, preferably red scallions for color, thinly sliced
flaky sea salt, to finish
Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of
al dente. Drain pasta, reserving cup pasta cooking water. Stir in cup ricotta.
Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and
heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it
starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt
and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst,
turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little
pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes
cooking in the sauce. Add the butter and toss until it melts and coats everything.
Divide pasta among warmed pasta bowls. Garnish bowls with dollops of ricotta (other cup
ricotta), and top with a generous mound of fresh mint and scallions. Drizzle with olive oil
and sprinkle with sea salt and more pepper before serving. Note: If you would like to leave
out the pancetta (making the dish vegetarian), toss cup grated pecorino in the pasta along
with the butter.
This recipe may seem like it calls for a lot of mint, but thats what makes this easy pasta dish
so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their
flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this
dish. Pancetta adds richness and a salty tang, but if youd rather leave it out, you can. Just
toss in some grated pecorino cheese at the end along with the butter.

22

SPICY CRAB LINGUINE WITH MUSTARD,

CRME FRACHE, AND HERBS
from The New York Times
submitted by Anne Halsted
serves 4 to 6
1 pound linguine
salt and pepper
1 cup crme frache
3 tablespoons Dijon mustard
pinch of cayenne
1 pound crab meat, lump if possible
1 serrano or jalapeo chile, seeds removed and finely chopped
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
cilantro springs, for garnish
Put a large pot of water on to boil. Add linguine, a generous amount of salt and cook until al
dente.
Meanwhile, in a wide skillet, warm the crme frache over medium heat. Stir in mustard and
cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab
meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a
warm serving dish and garnish with cilantro sprigs.

A good recipe for brunch or an easy dinner!

23

30-MINUTE CHICKEN TAGINE

from Cooks Illustrated, The Best 30-Minute Recipe
adapted and submitted by Katy Lonergan
serves 4 to 6
2 pounds boneless, skinless chicken thighs
salt and black ground pepper
2 tablespoons vegetable oil
1 onion minced
2 teaspoons garam masala
4 garlic cloves, minced
2 tablespoons unbleached, all-purpose flour
1 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
cup dried apricots, quartered
1 (15-ounce) can chickpeas, rinsed
2 tablespoons minced fresh cilantro
Generously season chicken with salt and pepper and arrange in single layer in microwavesafe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for
15 minutes.
While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering.
Stir in onion, garam masala, and teaspoon salt and cook until softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in flour and cook until slightly browned, about 1 minute. Slowly stir in broth, scraping
up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cook
until apricots begin to soften, about 5 minutes.
Reduce heat to low and add chicken with any accumulated juices. Cover and continue to
cook until chicken is tender, about 10 minutes.
Stir in cilantro and season with salt and pepper to taste. Serve.
Serves well over couscous. I used Near East Original Plain Couscous. Follow directions on
the box, using salt and olive oil.
If you are skeptical about using the microwave and/or have more time, you can pan fry the
chicken instead. The microwave does work well though when time is tight. Be sure to season
the chicken well when microwaving for flavor to come through.

24

BUTTER CHICKEN
from the New York Times
submitted by Jeanne Milligan
serves 6
1 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-sized yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-sized tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeo, seeded and diced
cups chicken stock
1 cups cream
1 teaspoons tomato paste
3 tablespoons ground almonds
bunch cilantro
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl.
Put the chicken in, and coat with the marinade. Cover and refrigerate (for at least an hour, up
to one day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the
onion, and cook, stirring frequently until transparent. Add the garlic, ginger and cumin seeds,
and cook until the onions start to brown. Add the cinnamon stick, tomatoes, chiles and salt,
and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock.
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30
minutes.
Stir in the cream, tomato paste, and almonds and cook for 10 to 15 minutes more. Remove
cinnamon stick and garnish with cilantro.

25

DUCK BREAST WITH FRISE SALAD AND PORT VINAIGRETTE

from Gourmet
submitted by Jeanne Milligan
serves 4
4 (8 ounces each) boneless duck breasts with skin
4 tablespoons olive oil
4 shallots, finely chopped
1 cup tawny Port
4 teaspoons Dijon mustard
4 cups torn frise
3 tablespoons sliced almonds, lightly toasted
Put a small shallow, flame-proof roasting pan in middle of oven and pre-heat oven to 400 F.
Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at inch intervals with a sharp knife, then season with teaspoon salt and teaspoon pepper.
Heat a greased heavy medium skillet (not nonstick) over medium-high heat until hot, then
cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook
until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an
instant read thermometer inserted horizontally into center registers 135 F, 10 to 14 minutes.
Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes (internal
temperature will rise to at least 142 F).
Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over
medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port,
then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
Remove from heat and stir in mustard and salt and pepper to taste. Add small amount of
frise, tossing to combine, and sprinkle with almonds. Slice the duck and serve over frisee as
salad.
Crisp-skinned duck breast really pops with the nutty, buttery flavor of tawny Port. Any
leftover meat makes a terrific sandwich.

26

GRILLED MARINATED LEG OF LAMB

from Gourmet in May, 2006
submitted by Lynda Spence
serves 8
one 4 to 5 pound butterflied boneless leg of lamb, fat trimmed
cup extra virgin olive oil
cup fresh lemon juice
4 medium garlic cloves, minced
1 tablespoon dried oregano, crumbled (I used dried and fresh because I had
fresh in my herb pot!)
2 teaspoons salt
1 teaspoon pepper
Combine all of the ingredients (except the lamb) is a sealable plastic bag. Add the lamb and
seal the bag, pressing out the air. Turn the bag to coat the lamb, put the bag in a shallow
baking pan and marinate in the refrigerator for at least 8 hours (lamb can marinate up to 24
hours), turning the bag over occasionally.
Bring the lamb to room temperature before grilling. Remove the lamb from the marinade
(discard marinade) and run two or three skewers lengthwise through the lamb so that all of
the meat is about the same thickness.
Grill over direct heat with medium-hot charcoal (moderate heat for gas) on a lightly oiled
rack (cover only if using a gas grill), turning occasionally, until a thermometer registers 125
F to 128 F (15 to 20 minutes for medium rare).
Transfer lamb to cutting board and remove skewers. Let lamb stand loosely covered with foil
about 20 minutes, or until temperature rises to 135 F. Cut across the grain into slices.
Alternatively, you can do two slightly smaller butterflied legs of lamb by doubling the
marinade.

27

GRILLED SHRIMP WITH LIME POWDER

AND PARSLEY-OLIVE OIL SAUCE
from The San Francisco Chronicle
adapted from The New Persian Kitchen by Louisa Shafia
submitted by Judy Gray
serves 6
2 cups tightly packed fresh parsley leaves
6 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
cup extra virgin olive oil
sea salt
freshly ground black pepper
2 teaspoons dried lime powder
2 tablespoons grapeseed oil
2 pounds jumbo shrimp, peeled and deveined
2 cups warm freshly cooked rice or whole grain (millet, quinoa or freekeh)
Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice, and olive
oil, and stir to combine. Season to taste by adding teaspoon salt at a time, until the flavors
pop. Add pepper to taste.
Prepare a hot grill.
In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt, and a few
grinds of pepper. Add the shrimp and toss to coat evenly. Grill the shrimp for 5 to 6 minutes
on each side, until theyre opaque in the middle.
Spoon shrimp over the rice and season to taste with salt and pepper. Top with the parsley
sauce and serve immediately.
Lime powder can be made by grinding dried limes. Or you can use lime zest and lime juice
from 2 to 3 limes.
You will have some sauce left over, which would also be good on meat or fish.

28

HERBS CHICKEN CASSEROLE

from Herb Kosovitz
submitted and modified by Anne Halsted
serves 10
chicken thighs, skin on (ten or more depending on size)
1 cup sliced mushrooms
15 whole peeled garlic cloves
1 cup small peeled onions
1 cup chopped carrots, approx. 2 x 1 inches
15 ounces tomato sauce
8 ounces Ortega diced green chilies
cup Herbs de Provence
2 cups rice (combination of wild and brown rice, washed first)
2 to 3 cups non-fat chicken broth
1 teaspoon salt
Combine and mix in large mixing bowl: chicken thighs, mushrooms, garlic cloves, onions,
carrots, tomato sauce, green chilies, and Herbs de Provence.
Spread the rice in a Pyrex dish (or shallow casserole), carefully lay the chicken thighs on top
of the rice, and spread the rest of the mixture on top of the thighs. Poor the chicken broth
over it all. Season with salt.
Bake in 325 F oven for 2 hours or more. Check every hour, add broth as needed and baste.
Cover lightly, towards the end, with aluminum foil.

29

LEMON AND PEPPER GRILLED HALIBUT

from epicurious.com
submitted by Anne Halsted
serves 2
cup fresh lemon juice
1 large garlic clove, pressed
10- to 12- ounce piece halibut fillet
olive oil
1 teaspoon lemon peel, finely chopped
lemon wedges
Place lemon juice and garlic in small dish. Add halibut and turn to coat. Refrigerate 30
minutes to 1 hour.
Preheat barbecue (medium-high heat). Brush halibut with olive oil, rub with lemon peel and
season generously with pepper and salt. Grill halibut until cooked through, turning once,
about 8 minutes total. Transfer to plates and serve with lemon wedges.

30

INSIDE OUT EGGPLANT PARMIGIANA

from Gourmet Magazine
submitted by Wells Whitney
serves 4
For the tomato sauce:
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 (14-ounce) can whole tomatoes in juice
cup water
teaspoon sugar
3 tablespoons finely chopped basil
For the eggplant stacks:
2 (1 pound) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
cup plain dry bread crumbs
cup grated Parmigiano-Reggiano
cup finely chopped flat-leaf parsley
4 garlic cloves, minced, divided
4 large eggs, lightly beaten
cup water
teaspoon hot red pepper flakes
pound arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (-inch thick) slices
Eggplant: Turn on oven to 350 F. Cut 12 (-inch thick) rounds from the widest portion of
the eggplants. Brush both sides with 2 tablespoons oil and season with teaspoon salt
(total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30
minutes. While eggplant rounds are baking prepare sauces below. When rounds are done
transfer to a plate and keep warm, covered. Leave oven on.
Tomato sauce: Heat oil in a heavy medium saucepan over medium high heat until it
shimmers. Then cook onion and garlic, stirring occasionally, until softened, about 4 to 6
minutes.
Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion
mixture in saucepan with water, sugar, and teaspoon salt and simmer, partially covered,
stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm,
covered.
(continued on next page)

31

INSIDE OUT EGGPLANT PARMIGIANA

from Gourmet Magazine
submitted by Wells Whitney
serves 4
(continued from previous page)
Egg patties and saut arugula: Stir together bread crumbs, parmesan, parsley, half of
garlic, and teaspoon each of salt and pepper, then stir in eggs and water. Heat 3
tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4
rounded cups of egg mixture into skillet and cook, turning once, until patties are golden
brown and puffed, about 4 - 5 minutes. Transfer to paper towels to drain. Add remaining
tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until
garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in
teaspoon salt.
Assembling stacks and serving: arrange 4 egg patties about 3 inches apart on a baking
sheet. Top each with 2 tablespoons tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more
tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant
slice. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve
remaining sauce on the side.
This is a lot of work but worth it. I made a mistake and used much more garlic than called
for and it was still wonderful. One could also use fresh tomatoes, boiled a bit and skinned,
for a bit more color and texture. This is really a main course, not a side, because of its size,
but one could reduce everything and make it a side dish. Very delicious with a variety of
flavors and textures. It held up overnight and was great the next day for lunch.

32

MUSSELS SAMBAL
from marthastewart.com
submitted by Courtney Dyar
serves 4
2 tablespoons chili garlic sauce
5 medium cloves garlic, peeled
one 1-inch piece fresh ginger, peeled and coarsely chopped
2 teaspoons dried hot red-pepper flakes, or to taste
1 teaspoon ground cumin
teaspoon ground turmeric
2 tablespoons canola oil
2 medium red onions, thinly sliced
one 14-ounce can coconut milk, shaken
2 tablespoons packed light-brown sugar
teaspoon coarse salt
2 pounds mussels, scrubbed and debearded
3 tablespoons freshly squeezed lime juice (about 1 lime)
Make the sambal paste: In the bowl of a food processor fitted with a metal blade, combine
chili sauce, garlic, ginger, hot pepper flakes, cumin, and turmeric. Process until almost
smooth.
In a large pot, heat oil over medium heat. Add sambal paste, and cook, stirring occasionally,
until fragrant, about 2 minutes. Add onions, and cook until softened, 3 to 5 minutes more.
Stir in coconut milk, sugar, and salt. Add mussels, cover, and cook until mussels open and
are cooked through, about 5 minutes. Remove from heat, transfer to serving dish, sprinkle
with lime juice, and serve immediately.

33

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS

from The New York Times
submitted by Anne Halsted
serves 4
For the veal:
4 boneless veal steaks, about 8 ounces each, cut -inch thick
salt
zest of 1 lemon, in large curls
4 garlic cloves, thinly sliced
a few thyme sprigs
all-purpose flour
3 tablespoons olive oil (or shallot oil from below)
2 tablespoons butter
1 large shallot, finely diced
2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried
1 cup rich veal or chicken stock
4 tablespoons crme frache
1 tablespoon brandy
2 tablespoons chopped parsley
For the crispy shallot garnish (optional):
1 cup vegetable oil
3 large shallots, peeled and sliced lengthwise about 1/16-inch thick
salt
For the veal: Pound veal steaks to thinner thickness and then season veal steaks on both
sides with salt, but dont over salt. Sprinkle with lemon zest, garlic and thyme sprigs. Set
aside for an hour, or refrigerate for up to 3 hours, then bring to room temperature.
For crispy the shallot garnish (optional): Heat oil in a small saucepan over medium heat.
Add shallots and cook gently, stirring occasionally, until browned, about 15 minutes.
Transfer shallots to a fine-meshed sieve placed over a bowl and let drain well (save oil to use
with the veal if you want). Blot shallots on paper towels and let cool. Sprinkle lightly with
salt and set aside. (Shallots may be fried up to 1 day ahead.)
For the veal (continued): Scrape aromatics from veal steaks and dust lightly on both sides
with flour. Put olive oil (or use shallot oil) in a wide skillet over medium-high heat. Add veal
steaks and cook until lightly brown, 3 to 4 minutes, turn and cook 2 minutes more. Remove
and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt
and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.

(continued next page)

34

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS

from The New York Times
submitted by Anne Halsted
serves 4
(continued from previous page)
Turn heat to high, add peppercorns and cook for 1 minute. Add stock; simmer until reduced
by nearly half, 2 to 3 minutes. Add crme frache and brandy and stir to incorporate. Return
veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
Distribute steaks among 4 warmed plates. Top steaks with sauce, a sprinkle of parsley and
crispy shallots, if using, and serve immediately.
A very tasty and elegant way to cook veal with a veggie side you have a complete main
course.

35

PORK TENDERLOIN WITH DO-AHEAD CREAM SAUCE

from The San Francisco Chronicle
submitted by Jeanne Milligan
serves 6 to 8
For the cream sauce:
2 to 3 teaspoons olive oil
6 tablespoons finely chopped shallots
to 1 teaspoon smoked paprika
cup dry, un-oaked or very lightly oaked white wine
1 to 1 cups low-sodium chicken broth
teaspoon Worcestershire sauce
1 cups heavy cream + more to taste
kosher salt and black pepper, to taste
For the pork:
2 pork tenderloins, about 1 to 1 pound each
kosher salt and black pepper to taste
olive oil, as needed
chopped parsley, optional garnish
For the sauce: Add enough oil to coat the bottom of a medium skillet, and place the skillet
over medium to medium-low heat. Add the shallots and cook, stirring frequently, until soft
and lightly browned, 1 to 2 minutes. Add the paprika and a little more oil if needed and cook
until aromatic, about 15 seconds. Add the wine, bring to a hard simmer and cook until the
pan is almost dry, about 5 minutes. Add the chicken broth and cook until almost dry, about
10 minutes more. Add the Worcestershire sauce and cream. Reduce heat to a simmer, if
doing ahead, cook just until the sauce is almost the desired consistency and moderately coats
the back of a spoon since the sauce will further thicken when reheated. If it over-reduces,
whisk in a little hot water to desired consistency. If the sauce is too intense, add more cream
or milk. Season with salt and pepper. Makes about 1 cup.
For the pork: Remove the pork from the refrigerator and let sit at least 15 minutes to come
to room temperature. Move a rack to the middle and preheat the oven to 400 F. Trim and
discard the tough silver skin. If the tail end is much thinner than the rest of the tenderloin,
turn it under and tie with butchers string to help the pork cook more evenly. Season to taste
with salt and pepper.
Add enough oil to lightly cover the bottom of a large-size oven-proof skillet over mediumhigh heat. When the oil shimmers, carefully add the tenderloins. Sear on all sides except one;
wait to turn the meat until it easily releases and moves without sticking when you shake the
pan. 2 minutes per side.
(continued next page)

36

PORK TENDERLOIN WITH DO-AHEAD CREAM SAUCE

from The San Francisco Chronicle
submitted by Jeanne Milligan
serves 6 to 8
(continued from previous page)
When you turn to the last un-browned side, place the skillet in the oven, roast until the
internal temperature reaches 140 F on a meat thermometer, 12 to 15 minutes, depending on
the thickness of the tenderloin. The meat will be cooked but with a blush of pink inside.
Place the tenderloins on a cutting board, lightly tent with foil and let rest 5 to 10 minutes;
slice to desired thickness. Gently re-warm the sauce. Meanwhile pour a little water into the
pork skillet, bring to a boil, and cook, stirring to dislodge the browned bits on the bottom;
add to the sauce. Also add any meat juices from the cutting board. Place the pork on a platter
and serve the sauce on the side. Or, place slices with about 2 tablespoons sauce on the
individual plates. Garnish with chopped parsley, if using.
This decadent cream sauce is also good with chicken. Serve this dish accompanied by
mashed potatoes or polenta and your favorite vegetable.

37

RISHA ZIMMERNS CHICKEN WITH SHALLOTS

from Andrew and Risha Zimmern, by way of Martha Stewart
submitted by Irene Tibbits
serves 4 to 6
8 bone-in chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half
Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them
the flour, salt and pepper.
Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When
the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on
all sides. Set aside.
Add the whole shallots to the pot and saut them in the butter and chicken fat until they begin
to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot,
stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the
pot, turn the heat to low and simmer for 30 minutes.
Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

38

ROASTED ARCTIC CHAR AND FENNEL

submitted by Jeanne Milligan
serves 4
2 fennel bulbs with fronds (sometimes labeled anise), approximately 1 pound total
3 tablespoons extra-virgin olive oil plus for drizzling
teaspoon salt
teaspoon black pepper
1 pound arctic char fillet (- to -inch thick)
1 orange, cut into wedges
Special equipment:
an adjustable-blade slicer
Put oven rack in lower third of oven and preheat oven to 425 F.
Cut stalks from fennel bulbs, then chop enough fronds to measure cup. Remove any
discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into -inch
slices using slicer or sharp kitchen knife.
Toss fennel with oil, teaspoon salt, and teaspoon pepper in a 13 by 9 inch (2-quart) glass
or ceramic baking dish. Cover tightly with foil and roast 10 minutes, then remove foil and
roast 5 minutes more.
Meanwhile, rinse fish and pat dry. Sprinkle with remaining salt and pepper. Put fish, skin
side down, on fennel in baking dish, spooning some of the fennel over fish. Return baking
dish to oven and roast, uncovered, until fish is opaque and just cooked through, 10 to 12
minutes.
Sprinkle fennel fronds over fish and drizzle with olive oil. Serve with orange wedges for
squeezing over fish.
Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. We
particularly love this versatile fish paired with roasted fennel.
If arctic char is not available, salmon can be substituted.

39

SAUTED SHRIMP WITH CUCUMBER AND PEANUT SALAD

from Sur la Table Cooking Class: Delicious Thai Cooking
submitted by Katy Lonergan
serves 6
For the salad:
cup freshly squeezed lime juice
2 tablespoons fish sauce
2 teaspoons palm sugar (brown sugar can be substituted)
2 bird chiles, minced (or equivalent hot chile)
1 small clove garlic, minced
2 tablespoons canola oil
3 English cucumbers, halved lengthwise, seeded and sliced crosswise, -inch thick
1 cup chopped cilantro leaves
cup salted roasted peanuts, coarsely chopped
cup thinly sliced red onion
kosher salt
For the shrimp:
1 pound medium-sized shrimp, peeled and deveined (approx. 22 shrimp per pound)
kosher salt and freshly ground pepper
2 tablespoons canola oil or vegetable oil
2 medium cloves garlic, minced
To prepare salad: In a small bowl, use a whisk to thoroughly combine the lime juice, fish
sauce, sugar, chiles, garlic and oil.
In a large bowl, add the cucumbers, cilantro, peanuts and onions. Add the dressing and toss
to coat. Season with salt and set aside.
To prepare the shrimp: Use paper towels to pat-dry the shrimp and transfer to a plate.
Season with salt and pepper and set aside.
Place a wok on the stove over high heat and add the oil. When oil is hot, add the garlic and
cook until fragrant, about 30 seconds. Add the shrimp and cook until firm and opaque, about
3 to 4 minutes.
To serve: transfer cucumber salad to a serving bowl, top with cooked shrimp and serve
immediately.

The lime juice helps to soften the raw red onion. The salad portion can easily be made ahead
and stored in the refrigerator. However, depending upon how far ahead, you may want to
slice your onions a little thicker.

40

SEARED CUBAN PORK (MASA DE PUERCO)

from Chris Maher, Cooking Studio Taos
submitted by Kathy Lindenbaum
serves 8
1 pork shoulder (can be 2 to 6 pounds, depending on number of people served/serving size)
3 bay leaves
8 whole garlic cloves, peeled
1 tablespoon whole cumin seed
generous amount of salt and pepper
clarified butter or oil, or combo
For the garnish:
sliced onion
coarsely chopped or torn cilantro
quartered limes
Equipment:
pressure cooker (but see note below for options),
the recipe we tasted used a pressure cooker
Cut the pork, removing skin, into 2-inch cubes. In a pressure cooker, place the pork and
whole garlic and fill halfway up with water. Add salt and all the spices.
Once the pot is fully pressurized, cook the pork for 22 minutes.
Remove from heat and before draining the broth prepare to SAVE it. This liquid can be used
to make beans (see recipe for Cuban Black Bean on next page), etc. Drain and save the
broth and let the pork cool.
Before serving, heat up a large skillet and sear the pork in small batches, using clarified
butter and/or oil. Place on a warm platter and garnish with slices of slightly warmed onion
(can warm/wilt the onion in the pork stock), cilantro and limes.

You can cook the pork shoulder in a more conventional way using an oven, but the results
may not be as even as with a pressure cooker. For the oven method, add water to the bottom
of a roasting pan with other ingredients and poach the shoulder at a low temperature, just
until a thermometer says its safe to eat. Remember youll be sauting the pork in the final
preparation. Cut the pork into 2-inch cubes when it cools, before sauting.
The recipe we tasted used a pressure cooker; the results were delicious, especially the
Cuban Black Beans (next page) made with the pork broth outstanding and the best weve
ever tasted.

41

CUBAN BLACK BEANS (MOROS Y CRISTIANOS)

from Chris Maher, Cooking Studio Taos
submitted by Kathy Lindenbaum
serves 8
1 pound black beans, soaked in water for 8 to 12 hours
cup olive or canola oil
2 large onions, chopped
4 dried red chilies, chopped
1 Anaheim chile
2 tablespoons ground cumin
1 tablespoon cayenne pepper (or to taste)
salt
water and pork broth (see note below) to cover twice the volume of the beans
Optional equipment:
Can use pressure cooker (see note below)
In a large pot over medium heat, saut onion in oil with all dry ingredients EXCEPT the
beans, until onions are soft.
Add beans and cover with 2 times the water (or pork broth from Seared Cuban Pork recipe
above) and bring to a boil. Lower to simmer and cook until beans are soft and skins are
broken; you may need to add more water/broth to the mixture so that it doesnt dry out before
the beans are finished cooking.
Beans are done when they are soft and skins are broken. If there is excess water/broth, drain.
If using a pressure cooker: Saut onions and other dry ingredients directly in the pressure
cooker. Add the beans and cover them with water/broth twice the volume of the beans.
Cook for 20 minutes and serve.

The pork broth enhances the taste of the beans in a most delicious way!

42

SPAGHETTI SQUASH TACOS

inspired from Smitten Kitchen
submitted by Karen Lonergan
added suggestions by Carol Phillips
serves 6 to 8
3 pounds spaghetti squash
2 teaspoons fresh squeezed lime juice
1 teaspoon chili powder
teaspoon cumin
teaspoon ground coriander
teaspoon coarse salt
16 corn tortillas
15-ounce can black beans well drained and rinsed
4 ounces crumbled queso fresco/feta/Cotija cheese
cup finely diced white or red onion
cup chopped cilantro
Roasting method: Cut spaghetti squash in half and roast, cut side down, for 40 minutes at
375 F in oiled baking pan. Remove from oven and let cool. Remove seeds. Using a fork,
scrape out squash, separating squash strands and place in a bowl.
Microwave method: No need to cut the squash in half. Using a small, sharp knife, pierce
(approximately 1 inch deep) all over the squash to prevent it from bursting. Cook on high
power for 6 to 7 minutes. Turn squash over and continue to microwave until it feels slightly
soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Cut in half and remove
seeds. Using a fork, scrape out squash, separating squash strands and place in a bowl.
In a separate bowl, mix lime juice, cumin, chili powder, coriander, salt. Add to spaghetti
squash and toss thoroughly. Taste squash and add seasoning accordingly (we added pepper).
Blister corn tortillas in a dry pan over medium high heat one at a time. Remove tortillas to a
plate. Layer tortilla, black beans, squash, diced onions, diced cilantro, and cheese. Top with a
squirt of hot sauce if thats your jam. Enjoy immediately

When I open my taco stand, these will be on the menu!

43

STEAK AND ASPARAGUS STIR FRY

from Martha Stewart Living
via Irene Tibbits
serves 4
2 tablespoons safflower oil, divided
9 ounces skirt steak, cut with the grain into 4-inch long pieces, then against the grain into inch slices, or New York strip steak, cut against the grain into -inch slices.
coarse salt
1-inch piece of peeled fresh ginger, minced (about 3 tablespoons)
1 red Thai chilies or jalapeo, minced, seeds and ribs included
(could substitute Sriracha hot sauce if pepper not available)
1 bunches scallions, thinly sliced on the bias, white and green parts separated
1 bunches asparagus (about 1 pounds), trimmed and sliced on the bias into -inch thick
pieces
cooked rice, for serving
lime wedges and dry roasted peanuts for serving
(could crush or chop the peanuts for different texture)
Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak.
Season with salt and sear, stirring occasionally until golden brown, about 3 minutes. Transfer
to a plate.
Add remaining tablespoons oil to wok and swirl to coat. Add ginger, chilies, and scallion
whites and cook, stirring 30 seconds. Add asparagus and cook until crisp-tender, about 2
minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through.
Remove from heat and season with salt.
Serve over rice with lime wedges for squeezing, and peanuts.

44

AMAZING BLACK BEAN BROWNIES RECIPE (GLUTEN-FREE)

heavily adapted from Ania Catalanos Baking with Agave Nectar
submitted by Kate Gambs Knickerbocker
10 ounces semisweet chocolate
cup butter
cup sugar
12-ounces can black beans
1 teaspoon vanilla
3 eggs
cup chopped walnuts, roasted
to teaspoon coarse sea salt
Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper and lightly oil with
olive or canola oil spray.
Melt chocolate and butter either in double boiler over the stove, or by microwaving both
ingredients in a large bowl for 2 minutes at 50% power, mixing together after one minute.
Carefully stir until all chocolate is melted. Incorporate sugar into the mixture.
Place the beans, vanilla, of the walnuts, and a few teaspoons of the chocolate mixer into
the bowl of a food processor. Blend until smooth, about 2 minutes. Set aside.
In a separate bowl, mix eggs with an electric beater until light and creamy. Add the chocolate
mixture to eggs, and stir gently until incorporated. Fold in bean mixture until all ingredients
are mixed well. Pour batter into parchment-lined pan and sprinkle sea salt on top of batter.
Bake for around 35 minutes, until brownies are set. Let cool completely until cutting into
pieces (refrigerate for 2 hours before cutting for best results), and store in the refrigerator in
an airtight container. Garnish with a sprig of mint, raspberries, or anything you prefer.

I was skeptical when I first read this recipe, but like others whose reviews I read, I was
happily surprised to taste chocolate in the finished product, not the beans!

45

CHOCOLATE GANACHE
from The New York Times
submitted by Nancy Sullivan
makes about 1 cups
14 ounces semisweet or bittersweet chocolate, broken into pieces
3 tablespoons espresso, strong coffee or water
1 teaspoon vanilla extract
cup sugar (confectioners, granulated or light brown)
cup heavy cream, preferably not ultra-pasteurized
1 pinch coarse salt, more to taste
In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue
cooking in 30-second blasts, stirring in-between.
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and
mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will
smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and
adjust the seasoning.
Ganache is the French term for the luscious combination of chocolate and cream, and it
makes a strategic addition to any dessert playbook. When its hot and pourable, its a classic
companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it
will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a
fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles.
This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do
that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver a
stronger, sharper chocolate taste than semi-sweet. Refrigerate leftovers in a jar; it will keep
indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or
uncover and heat in microwave at low heat.

46

EVADELL GUILBEAUS LACE COOKIES

a favorite family recipe from a childhood neighbor and friend
submitted by Julie Christensen
makes about 3 to 4 dozen small cookies
1 cups Quick Oats
cup butter
cup sugar
1 tablespoon flour
1 tablespoon baking powder
pinch of salt
1 egg, slightly beaten
1 teaspoon vanilla
1 cup pecans, finely chopped
Heat oven to 350 F. Melt butter, remove from heat and mix in oats, stirring well. Sift in
sugar, flour, baking powder and salt and mix well. Add the slightly beaten egg, vanilla and
chopped pecans and mix well.
Line 2 or 3 cookie sheets with foil. Drop the mixture by the teaspoon onto the foiled
cookie sheet. Leave room, as the cookies will spread. Bake cookies one sheet at a time,
allowing the sheet to cool slightly before reusing.
Bake 9 to 11 minutes, depending on the oven. Cookies will puff up then fall while cooking.
Allow them to turn slightly brown before removing from oven. Let cool and harden and then
use a metal spatula to carefully remove them. Transfer to a cool surface to allow them to cool
completely, and then place in an airtight container until serving.
Neighbor Evadell Guilbeau would arrive at our south Louisiana home with tins and hampers
from time to time. No contents were more prized than these cookies, which made use of the
abundant pecans that seemed to be in everyones grandmothers yard. The aptly named
cookies are airy and light - and no one can eat just one.

47

INSANELY SIMPLE CHERRY TORTE

from Katherine Koelsch & family
serves 8 to 10
For the shortbread base
1 cup cake flour plus teaspoon salt
5 tablespoons powdered sugar
cup butter
For the cherry torte
mix in same bowl, add 2 unbeaten eggs
teaspoon salt
cup flour
cup chopped walnuts
1 cups sugar
1 teaspoon vanilla
1 teaspoon baking powder
24 ounce pitted, canned tart cherries, drained
cup dried pitted cherries
Heat oven to 350 F for the shortbread base. Mix the shortbread ingredients together. Spread
on bottom of 8 x 12 inch pan. Bake at 350 F for 15 minutes until golden brown.
Combine ingredients for the cherry torte. Lightly stir into mixture, 24 oz. pitted
Montmorency or equivalent tart cherries, drained of syrup and cup dried pitted
Montmorency or Bing cherries. Pour mixture over the baked shortbread crust base. Bake for
40 minutes in 350 F oven.

Over bake rather than under bake. Top should be crusty. Serve with ice cream, crme frache
or lightly-whipped cream.

48

MIXED-BERRY SPOON CAKE

submitted by Lauren Post
serves 12 to 16
2 pints strawberries or blueberries
3 pints each blackberries and raspberries
1 cup sugar
2 tablespoons cornstarch
1 sticks unsalted butter
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
cup whole milk
1 teaspoon vanilla
vanilla ice cream
Hull and quarter strawberries (if using). Toss strawberries, blackberries, and raspberries with
cup sugar and cornstarch, then let stand 10 minutes. Meanwhile, melt butter.
Whisk flour with 1 cup sugar, baking powder, and salt. In separate bowl, whisk eggs with
milk and vanilla. Whisk egg mixture into flour mixture until smooth, then whisk in melted
butter.
Spread berries in buttered 9 x 13 inch baking pan and spoon batter over top, leaving small
gaps. Bake in preheated oven at 375 F for about 45 minutes until golden brown, bubbling,
and center of cake top tests done. Let cool 1 hour before serving with vanilla ice cream.

49

PAVLOVA WITH MASCARPONE AND RASPBERRIES

submitted by Irene Tibbits
serves 8
For the pavlova:
4 egg whites (room temperature)
1 cup granulated sugar
1 teaspoon white wine vinegar
1 teaspoon corn starch
1 teaspoon vanilla extract
10 ounces fresh raspberries (or other berries)
For the mascarpone cream:
9 ounce mascarpone
cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 300 F.
For the pavlova: Draw a 9-inch circle on a baking sheet. In a large bowl, whisk the egg
whites until stiff peaks are formed, add the sugar, a tablespoon at a time, until mixture
resembles glossy shaving foam. Whisk in the white wine vinegar, corn flour and vanilla
extract.
Line a baking tray with the marked baking paper. Spoon the meringue inside the circle
making a slight dip in the center of the meringue so that the outside edge is higher than the
center.
Bake for 1 hour. Turn off the oven and leave the meringue inside to cool with the door just
ajar.
For the mascarpone cream: Whisk the mascarpone with a wooden spoon to soft. Whip the
cream with 1 tablespoon powdered sugar until soft peaks. Mix cream with the mascarpone, a
little at a time. Add the rest of the powdered sugar and the vanilla extract. Taste to see if you
want more sugar.
Meringue may be prepared one day in advance, the cream added a couple of hours prior to
serving. Before serving garnish the berries on the top surface of the mascarpone in an artistic
manner
When Irene made this she didnt use any sugar in the mascarpone cream and the dish was
plenty sweet still.

50

BAKED EGGS WITH PEAS, RICOTTA, AND CRISPY PROSCIUTTO

from Glamour.com
submitted by Lynda Spence
serves 4
8 slices (4 ounces) prosciutto
olive oil
1 cup fresh ricotta
1 teaspoon freshly ground black pepper, more for seasoning
teaspoon kosher salt, more for seasoning
1 cup peas (fresh or frozen) at room temperature
8 eggs
Special equipment:
4 shallow ramekins (or use an 8-inch square baking dish)
Preheat the oven to 400 F.
Place the prosciutto slices on a wire rack on top of a baking sheet. Bake them until crispy,
about 10 minutes. Let cool; break into bite-sized pieces. Set aside.
Place the oven rack 6 inches from the broiler, then heat the oven to a high broil. Coat the
inside of the ramekins with oil; place them on a sheet pan. In a small bowl, mix ricotta,
pepper, and salt. Spread cup ricotta mixture in the base of each ramekin. Top with cup
peas. Bake for 1 minute. Remove the ramekins from the oven. Break 2 eggs into bowl and
gently pour into 1 ramekin. Repeat with the remaining ramekins. Sprinkle with each with
salt and pepper. Bake until the top of the eggs are set, about 4 to 5 minutes. Garnish with
prosciutto pieces before serving.
These eggs are light but full of flavor!

51

BLINTZ SOUFFL
serves 6
12 cheese blintzes (2 13-ounce packages frozen blintzes, defrosted)
5 eggs or 1 cup egg beaters
1 cups light sour cream
cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
Preheat oven to 350 F. Spray or butter an oven-proof 8 x 12 inch pan, lay down a single
layer of blintzes, fold-side down.
In a large bowl, mix the rest of the ingredients well and pour over the blintzes (the dish can
be completed to this point the night before, then covered and refrigerated until cooking time).
Bake for 45 minutes, until the souffl is puffed and lightly brown.
You can vary types of blintzes, found in frozen, kosher departments.

52

EASY LOAF OF BREAD

from Judy OSheas book Water, Paper, Stone
submitted by Anne Halsted
3 cups unbleached flour
1 cups water
1 package active dry yeast
1 teaspoons salt
Mix everything together in a big bowl. The dough will be very sticky, but dont worry; you
arent going to knead it. Cover the bowl with a damp dish cloth and put it somewhere within
view so you wont completely forget about it. Then forget about it. The temperature for
rising isnt too important; room temperature is just fine. If you put the dough in a cooler
place, it will take longer to rise, which improves the flavor. After an hour or two or three,
push your knuckle into the dough. If the depression this makes doesnt fill back in, youre
ready to form a loaf. If it does, wait a little longer until it doesnt. Timing isnt critical here.
When it is ready, punch the dough down. Get a bread pan and grease it, then form the dough
into something close to the shape of the pan, and put it in, uglier side down. You can use a
little flour on your hands if its too sticky, but better yet, dip them into water. Better that the
dough be too wet than too dry.
After about 45 minutes, preheat the oven to 400 F. Check on the dough by pushing your
knuckle into the dough again; if the dent fills in quickly, let it rise some more. When it
doesnt fill in, its ready for the oven. Bake for about 15 minutes, then turn the oven
temperature down to 350 F and bake for another 45 minutes or so. The bread is ready when
it easily plops out of the pan and sounds hollow when you knock on its bottom. When in
doubt, put it back into the oven for another 10 minutes.

This is Judy OSheas favorite bread recipe, which has only four ingredients: the ones used
in classic French bread. When you make your own bread at home, just the fragrance of the
baking loaf will lift your spirits. Youre really not supposed to cut it when it comes out of the
oven, but of course you have to test it, cutting it with a very sharp knife and spreading a little
butter on the first hot slice.

53

HAM, ASPARAGUS, AND GRUYRE STRATA

submitted by Irene Tibbits
serves 12
2 teaspoons unsalted butter
(15 ounce) loaf Challah bread, cut into -inch slices
1 pound thinly shaved ham
1 pound Gruyre cheese, shredded (about 4 cups)
2 large Roma tomatoes, thinly sliced
1 bunch asparagus (about 1 pound), cut crosswise into 1-inch pieces (about 3 cups)
15 large eggs
1 cup cream
1 tablespoon chopped fresh thyme leaves plus additional for garnish
teaspoon salt
8 teaspoons ground black pepper
Grease 13 x 9 inch or 3-quart glass or ceramic baking dish with butter. In bottom of prepared
dish, evenly layer half the bread, tearing to fit if necessary, and half the ham, cheese,
tomatoes, and asparagus, repeat layers with remaining half of each ingredient.
In large bowl, whisk eggs, add cream, thyme, salt and pepper, and whisk until blended.
Evenly pour egg mixture over layered ingredients, cover and refrigerate at least 4 hours or up
to overnight.
Preheat oven to 350 F. Bake strata, uncovered, 1 hour or until top is golden brown,
toothpick inserted in center comes out clean and internal temperature reaches 165 F. Let
stand 10 minutes, sprinkle with thyme, if desired, and serve.

54