OUR FAVORITE RECIPES 2011

CONTRIBUTORS:

Julie Christensen, Mike Dewees, Sue Gilbert, Judy Gray, Maud Hallin, Anne Halsted, Carol (Phillips) Hutchinson, (Catherine Koelsch Kriken, Kathy

Lindenbaum, Richard (Dick) Lonergan, Karen (Phillips) Lonergan, Katy Lonergan,
Jeanne Milligan, Irene Lindbeck Tibbits

RECIPE TESTERS:
All the contributors plus Peter Dewees, Sara Houghton, Maria Koretz, Jeff

Lindenbaum, Judy O'Shea

Thanks to the many tasters as well. All recipes have been independently tested
and most have been improved in the process.

U

EDITORS AND PRODUCERS:
Wells Whitney and Richard (Dick) Lonergan
COVER ART:

"Tomatoes," by Anne Hoisted
Anne took this iPhone photograph and many others at the stunning Marcat Santa Caterina in Barcelona. Mike O 'Shea's expertise turnedit into the beautiful cover.

STARTERS

Arugula and Fava Bean Crostini
Leeks as a First Course Mackerel Rillettes

1
2 3

Scallop Mousse

4

SALADS
Endive, Apples and Grapes 5

Figs with Balsamic Vinegar and Mozzarella
Jerusalem Artichoke Salad

6
7

Quinoa, Corn and Black Bean Salad Salad to Go with Scallops or Shrimp

8 9

SOUPS AND SAUCES
Cheating-on-Winter Pea Soup 10

Corn Chowder
Tuscan Family Anchovy-Garlic-Lemon Sauce
SIDE DISHES Black Bean and Tomato Quinoa

11
12

13

Roasted Curried Cauliflower
Zucchini and Gruyere Gratin
PASTA AND RICE

14
15

Lemony Tagliatelle with Dungeness Crab and Poppy Seeds Pork Shoulder Ragu, a Pasta Sauce
Soiled Orzo

16 17
18

Spicy Broccoli and Cauliflower Pasta
Summer Tomato Pasta

19
20

The Pope's Risotto
Weeknight Bolognese with Orecchiette

21
22

MAIN COURSES

Arctic Char with Soba Noodles, Pine Nuts and Meyer Lemon Coriander Scallops Grilled Rosemary Flatbreads with Peaches and Mascarpone Harira (Morocco's Famous Soup) Lamb and Quinoa with Roasted Eggplant Lamb Shank Ragu with Anson Mills Grits
Pan-Roasted Chicken Breasts with Potatoes

23 24 25 26 27 28
30

Roasted Shrimp with Orzo Tagine-Style Lamb Stew Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce
White Veal Stew

31 32 33
34

DESSERTS

Apple Pear Crisp
Basil Ice Cream

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36

Ice Cream Sundaes with Warm Maple Butter Rum Sauce
Linzer Torte

37
38

Raspberry Cake with Marsala, Creme Fraiche and Raspberries
Rustic Goat Cheese Tart with Plums Saltine Cracker Brickie

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40 41

Top Secret Chocolate Mousse
BRUNCH DISHES
Individual Goat Cheese Souffles

42

43

My Grandmother's Coffee Cake Yogurt-Zucchini Bread with Walnuts

44 45

ARUGULA AND FAVA BEAN CROSTINI

from Gourmet, May 2009 via Richard Lonergan makes enoughfor 24 crostini

1 cup shelled fresh fava beans (11/4 pounds in pods) 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided 11/2 cups packed baby arugula (11/2 ounces), divided 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano 1/4 teaspoon grated lemon zest 1/2 teaspoon fresh lemon juice, to taste
1/2 teaspoon salt 1/8 teaspoon pepper 1 baguette 1 garlic clove, halved crosswise
24 small mint leaves

Preheat oven to 350 degrees with rack in middle.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. To remaining mixture in food processor, add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, salt and pepper and puree until smooth. Add to bowl. Coarsely chop remaining cup of arugula and gently fold into fava bean mixture. Cut 16 diagonal slices from the baguette, each about 1/3-inch thick and put on a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint. Be generous with mint garnish.

Fresh arugula, both pureed and roughly chopped, punctuates the spread with spice and texture. Ifyou can'tget your hands onfresh fava beans, 3/4 pound of
unpeeledfrozen edamame will work as a substitute.

LEEKS AS A FIRST COURSE by Maud Hallin
serves 6

8 slices of pancetta 6 to 8 leeks, white parts only 1 quart of chicken stock mixture of micro onions or chives, calendula, onion flowers or salad greens mustard vinaigrette

Freeze pancetta, so that it is easy to cut. Cut into small squares. Heat oven to 375 degrees. Put pancetta on a baking sheet lined with Silpat, if possible. Bake until medium brown, checking after 10 minutes. Allow to cool.
Poach white portion of leeks in chicken stock to desired softness. Allow to cool
and make about 1-inch slices.

Before serving, stack leeks on plate, drizzle with a mustard vinaigrette and top with pancetta and greens.

You can makeyour own mustard vinaigrette, orjust mix a good French grainy mustard with white wine vinegar, olive oil, and salt and pepper to taste.

Size and length ofleeks depend upon the seasons, etc. Most important is to

select leeks ofthe same thickness so that they cook equally. Do not throw the
chicken stock away; use itfor a vegetable soup!

MACKEREL RILLETTES

from The New York Times Magazine, April 11, 2011
via Maud Hallin

for 4 people

2 whole mackerel a bit over 1 pound each, gutted
zest and juice of one lemon zest of 1 orange 1 teaspoon minced garlic 2 tablespoons chopped fresh cilantro 3 tablespoons olive oil salt and pepper toasted bread slices for serving grated lime zest (or kaffir lime zest) or minced lime leaves for garnish

Preheat oven to 300 degrees. Put the mackerel in a large roasting pan and bake until firm and cooked through, about 1 hour. Having a bowl of vinegar in the kitchen helps get rid of the strong odor the fish gives off while cooking. While
it is still warm remove skin and bones.

Combine the remaining ingredients through salt and pepper, drizzle over cooled
mackerel flesh, mash it a bit and serve on toast.

This is as interestingfor its cooking method (baked dry in a moderate ovenfor about an hour) as for its Euro-Asianflavorings. Remember, mackerel has a lot ofOmega-3!
Thesmell is worth it! A real good dish!

SCALLOP MOUSSE

by Maud Hallin
serves 6 as afirst course

1/2 pound sea scallops (about 20)
2 whole eggs from regular hens 2 teaspoons arrowroot, potato flour or similar thickener 6 tablespoons butter at room temperature 4 tablespoons milk 2 egg whites salt and pepper to taste whatever herb or spice you feel like (see note below)

Preheat oven to 375 degrees. Coat the inside of metal or porcelain ramekins

with butter; line bottom and sides with parchment paper and butter again.
Mix scallops and whole eggs in food processor. Grind a bit. Add butter,
arrowroot and milk. Grind to a thick paste. You may make it smooth or a bit

on the rough side.
Beat egg whites to form soft peaks and turn scallop mixture carefully into egg
whites.

Fill ramekins halfway up with mousse mixture and set onto a baking pan. Pour boiling water into baking pan once it has been placed on oven rack. Water should come up about halfway. Bake for about 20 minutes. Test for doneness with toothpick. Puffiness will be a signal! Obviously individual small ramekins might take 15 minutes, while a thick porcelain one might take much longer. The parchment paper will allow you to turn the mousse upside down on

a serving plate or platter.
As toflavoring, try nutmeg. Oryou could slice two or threescallops and dip them in chopped dill, tarragon, or saffron. Save these scallops and layer them in a row in the middle ofthe bakingvessel. This will give color to the dish.

How aboutputting strips ofseaweed in the middle ofthe ramekins!
This dish can be servedeither warm or at room temperature. Ifyou are going to serve it at room temperature, consider wrappingslices or squares in smoked salmon. Then cut through or serve as packages. Play around!

ENDIVE, APPLES AND GRAPES from Bon Appetit, December 2010
via Anne Hoisted
serves 4

2 large unpeeled tart-sweet apples (such as Fuji or Gala) 11/2 tablespoons salted butter 2 large heads of Belgian endive (12 to 16 ounces total), halved lengthwise 4 small clusters seedless green grapes 5 small fresh rosemary sprigs
fleur de sel or other sea salt

freshly ground black pepper

2 to 3 tablespoons water

Quarter and core apples. Using a vegetable peeler, shave offa thin strip ofpeel
down the center of each apple quarter leaving remaining peel intact.

Melt butter in a large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet.
Add grape clusters and scatter rosemary sprigs over; cook uncovered without
turning or stirring until endive is caramelized on bottom and apples are just

tender, 15 to 20 minutes. Carefully turn endive, apples and grapes over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes
longer. Season with fleur de sel and black pepper.

Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits to create a small amount of sauce. Spoon
sauce over endive mixture and serve.

This is a good winter salad to balance a stew or other hearty main dish. It is unusual - sweet, savory and herbal all at once!

FIGS WITH BALSAMIC VINEGAR AND MOZZARELLA

served by Jeanne Milligan serves 4 as afirst course
12 ripe figs (not too large), stemmed and halved lengthwise
1 teaspoon finely grated fresh lemon zest 1/4 teaspoon sea salt (I like Maldon)

1/8 teaspoon black pepper
1 teaspoon extra-virgin olive oil

1teaspoon balsamic vinegar
1 tablespoon fresh lemon juice 1 teaspoon chopped fresh thyme 12 ounces buffalo mozzarella at room temperature

Gently toss figs with lemon zest, sea salt, pepper and oil in abowl until coated.
Add vinegar, lemon juice and thyme and toss again.

Tear mozzarella into 4 pieces and serve with figs.

/ used sea salt with large grains and liked that combination. I used less
mozzarella, but chef's call as to the balance offigs and cheese.

JERUSALEM ARTICHOKE SALAD

from The New York Times, April 7, 2011
via Maud Hallin

serves 4 generously 1 pound Jerusalem artichokes 1/2 cup finely chopped hazelnuts or walnuts 3 tablespoons olive oil salt and pepper 2 tablespoons orange flower water 1 tablespoon good vinegar, plus more to taste 1/2 cup chopped mint

Peel chokes, as best as you can (I scrub them). Rinse and slice them thinly on a

mandoline or benriner slicer to make uniform bite-sized slices. Toss with
remaining ingredients. Taste and adjust seasoning. Serve right away.

Keep chokes in cold water with lemon until ready to mix the salad. Be sure to drain and dry the choke slices before mixingwith the dressing.

This salad is a prime example ofthe versatility ofthis insanely good root, which
you can cook anyway you like or eat raw.

QUINOA, CORN AND BLACK BEAN SALAD
from Gourmet, July 1994
with Julie Christensen 's amendments

serves 6 as a main course or 8 to 10 as a side dish

11/2 cups quinoa, cooked and cooled (see below) 11/2 cups cooked black beans, rinsed if canned 11/2 tablespoons red-wine vinegar salt and pepper

11/2 cups roasted orboiled corn (cut from about 2 or 3 large ears)
3/4 cup finely chopped red bell pepper 2 medium jalapenos, finely chopped 1/4 cup finely chopped fresh cilantro 5 tablespoons fresh lime juice, or to taste

11/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Wash quinoa in a sieve until water runs clear. In a saucepan of salted boiling water cook quinoa according to package directions (usually 1 part quinoa to 1.5 parts water, a little butter or oil, salt to taste, and simmer covered for 15 minutes). Transfer quinoa to a large bowl and cool.

While quinoa is cooking, in a small bowl, toss beans with vinegar and salt and
pepper to taste. Add corn, bell pepper, jalapenos, and cilantro and toss well. In another small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle over quinoa mixture and toss well with salt and
pepper to taste.

Salad may be made 1day ahead and chilled, covered. Bring it to room
temperature before serving.

This is a very colorfulrecipe and a great alternative topasta. Quinoa, though technically a seed in the herb category, has traditionally been considereda valuable member ofthegrainfamily. A sacred source ofstrengthfor the Incas,
it is enjoying new popularity in the United States.

SALAD TO GO WITH SCALLOPS OR SHRIMP

by Maud Hallin
serves 6

2 seedless oranges
3 tablespoons good olive oil 2 tablespoons champagne vinegar 2 finely sliced kefir lime leaves (if you can find them) 2 teaspoons grated fresh ginger juice from 1 lime, or grated surface of kefir lime 1 cup of green papaya or daikon slivers 1 cup almond slivers for decoration salt and pepper to taste add whatever you like, such as lemongrass, garlic or shallots, etc. 6 cups of delicious mixed greens or 4 cups of baby spinach

Remove the outer skin of the oranges. Then remove their white pith and cut

them into thin slices, then into quarters. Mix all ingredients but greens and
taste. Before serving mix dressing into salad and serve under scallops or prawns.

For extra zipyou can addmustard orpomegranate concentrate. Ifyour salad
mix includes wild arugula, add something sweet, such as pomegranatejuice or some sugar. Ifpomegranates are in season, sprinkle seeds on thesalad.

CHEATING-ON-WINTER PEA SOUP from Bon Appetit, December 2010 via Richard Lonergan
serves 4

2 teaspoons butter 1/2 cup coarsely chopped onion 3 cups (or more) low-salt chicken broth or vegetable broth

8 ounces frozen peas (do not thaw)

4 cups (lightly packed) sliced romaine lettuce (1/2 ofa medium head)
1/2 teaspoon salt
pepper to taste

juice of one lemon
creme fraiche or sour cream

crumbled cooked bacon

Melt butter in large saucepan over medium-high heat. Add onion; saute until beginning to soften, at least 4 minutes. Add 3 cups broth; bring to boil. Stir in peas and lettuce. Reduce heat to medium-low and simmer, uncovered, until

peas are tender and flavors blend, about 10 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to same saucepan and bring to simmer, adding more broth by 1/4-cupfuls to thin soup to desired consistency. Season with salt, pepper and lemon juice to taste. Divide soup among 4 bowls. Top with dollop of creme fraiche and some
bacon.

Frozenpeas letyou outsmart winter with thisfresh, vibrant soup.

10

CORN CHOWDER

from a Cooking Class on the Prinsendam (a Holland America cruise ship)
via Judy Gray
serves 6

2 tablespoons butter

4 scallions, white bulbs and green tops chopped, keep parts separate
1 red bell pepper, chopped 2 ribs celery, chopped 1 pound potatoes (about 3), peeled and cut into 1/2-inch dice 4 cups fresh corn kernels (from about 8 ears), divided 1 bay leaf 1 quart low-sodium chicken broth 1 to 2 teaspoons salt (to taste) 2 cups milk 1/4 teaspoon ground black pepper sour cream, for serving

In a large saucepan, melt butter over moderately low heat. Add the chopped green onion bulbs, bell pepper and celery. Cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in potatoes, 2 cups of the com, bay leaf, broth and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes.

In a blender or food processor, puree the remaining 2 cups of com along with the milk. Stir the puree into the soup. Season with pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the reserved scallion greens.
Top each serving with a dollop of sour cream.

This is a simple soup, which highlights the taste ofsweet summercorn.

Frozen corn can also be used. Puree 2 cups with milk as directed above, and

then add the remaining 2cups to the soup along with the puree. Since the
frozen corn is already cooked, it might toughen ifit goes in earlier. Apinch of
sugar can also be added.

11

TUSCAN FAMILY ANCHOVY-GARLIC-LEMON SAUCE

from Lynn Rossetto Kasper in theSeattle Times, July 15, 2011 submitted by Kathy Lindenbaum
makes 3/4 cup

two 2-ounce tins of anchovies packed in olive oil 1/3 cup minced onion 3 tablespoons extra virgin olive oil 2 minced garlic cloves 3 tablespoons lemon juice 3 tablespoons minced Italian parsley
Drain and rinse anchovies. To remove the salt, soak for about an hour. Drain on paper towels.

Mash them in a non-reactive bowl with onion, olive oil and garlic. Stir in lemon juice and let stand for at least 20 minutes; this mutes the heat of the onion and garlic.

Just before serving, blend in parsley.
Some serving suggestions: spread on grilled bread; use as a sauce for raw or

cooked vegetables; toss with boiled red skin potatoes; top grilled eggplant with
some sauce and extra lemon.

The accompanying newspaper article also suggested doubling the recipe to use
as a pasta sauce.

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BLACK BEAN AND TOMATO QUINOA from Gourmet, July 2007 amended byJulie Christensen
serves 6 as a side dish

2 teaspoons grated lime zest 2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup quinoa
one 15-ounce can black beans, rinsed and drained

2 medium tomatoes, diced 4 scallions, chopped 1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, salt and pepper in a large

bowl.

Wash quinoa, draining in a sieve. Cook quinoa according to package directions (usually 1part quinoa to 1.5 parts water, a little butter or oil, salt to taste,
simmer covered for 15 minutes). Let stand for 5 minutes.

Add just-cooked quinoa to dressing and toss until dressing is absorbed; then stir in remaining ingredients with an extra squeeze of lime juice if desired and add salt and pepper to taste.

Quinoa isfast-cooking andprotein-packed. It makes aperfectpartnerfor limespiked black beans andfresh tomatoes.

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ROASTED CURRIED CAULIFLOWER

from overcocktails.blogspot.com/2009j_07_01 archive.html
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4

one head of cauliflower, cut into bite-sized florets

1/2 large onion, chopped 1/3 cup olive oil 3 tablespoons red wine vinegar

1teaspoon ground coriander
1 teaspoon ground cumin 2 teaspoons curry powder 1 teaspoon paprika, more if desired salt and pepper

5garlic cloves, thinly sliced and soaked in olive oil
1 tablespoon chopped fresh cilantro

juice of one lime
Preheat oven to 450 degrees. Place cauliflower florets and onion in a large

bowl and toss with olive oil, vinegar, coriander, cumin, curry and paprika.
Transfer to a rimmed baking sheet in a single layer. Sprinkle with salt and pepper.
Roast cauliflower for 10 minutes. Stir. Roast for 5 more minutes and stir in

garlic. Roast for 5 to 10 more minutes. Remove from oven. Sprinkle with cilantro and lime juice. Toss and serve hot or at room temperature.
This was the best way Vve ever had cauliflower; I couldn ft stop eating it.

14

ZUCCHINI AND GRUYERE GRATIN

from Georgeanne Brennan 's cooking class (tProvence in California"
via Judy Gray
serves 6

1/3 cup chopped parsley 4 garlic cloves 2 pounds small (very young) zucchini, thinly sliced

3 tablespoons olive oil
sea salt and freshly ground black pepper
4 to 6 slices fresh French bread, crusts removed

2 cups of hot water 4 ounces Gruyere or Emmentaler cheese, cut into 1/4-inch cubes
2 eggs

Preheat the oven to 425 degrees.

Crush the parsley and garlic together with a mortar and pestle. Set aside.
Cut zucchini crosswise into 1/8-inch slices; a mandoline works extremely well. Heat the olive oil in a frying pan over medium high heat. When hot, add the

zucchini slices sprinkled with salt and pepper. Saute until limp and lightly
golden, about 15 to 20 minutes.

Soak the bread in the hot water and then squeeze very dry. Place the bread in a
bowl with the cheese, the parsley-garlic mixture, eggs, salt and pepper. Beat

with a fork to make a fluffy mixture. Add the zucchini and toss. Lightly oil a
gratin dish and spread the mixture evenly into it. Sprinkle the surface with a little olive oil and bake until puffed and golden, about 30 minutes.

The cooking class was given at Georganne'sfarm in Winters, California during August We ate outdoors and enjoyed the warm weather along with our other classmates. This dish was served slightly warm but could be served at room temperature. It was a nice side dish and would be quite good with a pork
tenderloin.

15

LEMONY TAGLIATELLE

WITH DUNGENESS CRAB AND POPPY SEEDS
from Matthew Accarrino, executive chefat SPQR

in the San Francisco Chronicle, March 6, 2011 adapted by Julie Christensen
serves 4 as a pasta course

1 pound fresh tagliatelle
Kosher salt as needed

3 to 4 tablespoons unsalted butter 1 Meyer lemon, zested with a microplane and juiced
4 to 6 ounces Dungeness crab meat l teaspoon poppy seeds

1/2 to l tablespoon chopped lemon thyme or thyme, to taste
Cook and drain the pasta according to package directions, reserving about one

cup ofthe salted cooking water. Return the pasta to the potit was cooked in,
which will help keep the pasta hot.

Over mediumheat, add the butter to the pasta and toss until melted. Add
several tablespoons of the reserved cooking water to the pasta and cook briefly,

just a minute or so, until a glaze forms on the pasta. Add the lemon zest and
juice to taste and then the crab and poppy seeds. Toss pasta until thoroughly combined and crab is heated through. Finish with the chopped thyme. Season with additional salt and lemon juice if necessary.
Transfer to warmed bowls and serve.

This delicatelyflavoredpasta dish can be prepared injust afew minutes.

i6

PORK SHOULDER RAGU, A PASTA SAUCE from www.dinneralovestory.com via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves at least 8

2 to 2 1/2-pound boneless pork shoulder roast, fat removed salt and pepper 2 tablespoons olive oil 1 tablespoon butter one 28-ounce can peeled whole tomatoes, with juice 1 cup red wine 5 sprigs fresh thyme 5 sprigs fresh oregano small handful of fennel seeds (about 1/2 teaspoon) 1 tablespoon hot sauce pappardelle freshly grated Parmesean
Preheat oven to 325 degrees.

Liberally salt and pepper the pork roast. Add olive oil and butter to a large Dutch oven and heat over medium-high until butter melts but does not bum. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all. Add tomatoes, wine, thyme, oregano, fennel seeds and hot sauce and bring to a boil. Cover and put in oven.

Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. The liquid should only come to about 1/3 of the way up the pork, but it is more important to make sure the liquid doesn't dry out. Meat is done when it is practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir.

Cook 1 to 2 pounds pappardelle according to package directions and size of group. When ready, put pasta into individual bowls and top with ragu and lots
of Parmesan cheese.

Ifyou are cookingfor more than eight normal-sizedpeople, increase the meat to 3 pounds, add afew more tomatoes and another 1/2 cup ofred wine. It's

nearly impossible to get this recipe wrong, so don't get too hung up on the
exactness ofmeasurements. Wonderful left over too.
17

SOILED ORZO

by Maud Hallin
serves 6

1/2 pound orzo
4 large Portabello mushrooms
cheesecloth

salt and pepper to taste

butter for lining oven casserole

decoration?
Cook orzo in boiling salted water for about 9 minutes, or according to package instructions.

Chop portabello mushrooms and run them through aCuisinart or blender.
Gather this mushroom mess into cheesecloth and gather the top of the

cheesecloth into your hand. Squeeze out all the liquid. Rest your arms and squeeze a lot more. Put into a plastic bag until ready to use. Squeeze more and
mix with cooked orzo. Taste for salt and pepper.

Preheat oven to 350 degrees. Put orzo-mushroom mixture into a butter-lined

baking form. Cover with foil. Bake for approximately 20 minutes.
This brown and white dish is something ofa surprise. It is delicious and very easy, butyou will want to do somefun decoration ofthe dish, orjust serve it as "spring soil, " since thatfs what it looks like.

Figure out what to do with the mushroom juice. Maybe add to leftover orzo
along with some chicken stockfor soup. My time in India has taught me to be

very careful with materials. We certainly do notneedany more landfill!

is

SPICY BROCCOLI AND CAULIFLOWER PASTA

from the Zuni Cafe Cookbook, shortened by someone on line
via Anne Halsted
serves 6

1 bunch broccoli, trimmed of tough ends 1 head cauliflower, quartered and core removed 1/2 cup olive oil, divided 1 tablespoon salt 1 tablespoon capers 1 pound penne or fusilli 6 anchovy filets, chopped 6 cloves garlic, chopped 1/2 teaspoon fennel seeds 6 pinches red chili flakes, about 1/4 teaspoon (or more to taste) 1/2 cup bread crumbs, roasted in olive oil
Take broccoli and cauliflower and slice into 1/8-inch slices (about as much as you can fit into your saute pan). Heat about 1/4 cup of olive oil in the pan over

medium heat and then add the cauliflower and broccoli. Once browned, add
salt and more oil. Then add capers, toss around, and let cook until the edges begin to brown again.

Drop pasta into pot of boiling salted water. Try to time it so the pasta will be
done when the sauce is done.

When the broccoli and cauliflower mixture has shrunken by a third, reduce the
heat and add more oil. Then add anchovies, garlic, fennel seeds and chili flakes. Stir around and cook for a few minutes. When the pasta is done, toss it

with the sauce, add a little pasta water ifmoisture is needed and sprinkle with
toasted bread crumbs.

This is asimplification ofthe Zuni Cafe recipe. Other similar recipes
sometimes add onions, rosemary, golden raisins, pine nuts or choppedparsley, all ofwhich are good but not necessary.

19

SUMMER TOMATO PASTA

from Francis Lam ofGilt Taste in Salon.com, July 30, 2010
interpreted by Julie Christensen
serves 4

1 pound spaghetti or linguine salt and pepper, to taste extra-virgin olive oil, to taste 2 1/2 pounds of the ripest tomatoes you can find (a mix of varieties is nice)

2 handfuls of tender young arugula (about2 loose cups, but whatever)
1/4 cup shaved red onion or shallot, as thin as you can cut it

red wine vinegar, to taste (optional) Parmesan cheese, to taste

Bring agallon of water to aboil and add enough salt so that it tastes almost like
the sea. Add the pasta and stir.

While the pasta is cooking, cut the tomatoes into 1/2-inch pieces or so and place
them with all their juices into a bowl big enough to fit everything in the recipe,

with lots of room to stir. Season generously with salt, pepper and a
millionaire's splash or two of the nicest olive oil you have. Stir together and

give it a taste. If everything is sweet and lovely butcould use just a little more

brightness, splash in a little vinegar, too. Then lay the greens on top ofthe
tomatoes, followed by the onion or shallot slices. Try to arrange them into one

even layer so that when you pile the pasta on, the heat will take the raw edge off
the onion and gently wilt the greens underneath. Ingenious, no?

When the pasta is cooked to a perfect al dente, drain it and dump it in the bowl. Now wait! Don't touch it for two minutes. While you're waiting, you can grate

the cheese, or, ifyou really want to get sexy, shave it on in long, thin ribbons

that will melt into chewy strands. After two minutes, get in there and give it all

a serious stir; the starch from the pasta actually helps emulsify the oil into the

tomato juices, creating a sauce. Taste it, adjust the seasonings and serve right
away. You've waited long enough!

The tomatoes, ofcourse, are the point ofthis dish. Ifyou have seriously sweet, ripe, juicy tomatoes smellingas good as girls before the prom, they }re going to do all the workfor you. But ifyour tomatoes aren ytfantastic, well, to be
honest, Vd suggestfinding a different recipefor dinner.

20

THE POPE'S RISOTTO

from The New York Times, April 23, 2008

by Lidia Bastianichfor Pope Benedict's 2008 visit to New York City
prepared in San Francisco by Katherine Koelsch Kriken
serves 8

1/2 cup (packed) ramp leaves or young leeks or chives 11/2 cups (packed) spinach or Swiss chard leaves 11/3 teaspoons salt, divided 1/3 cup plus 3 tablespoons extra virgin olive oil, divided 1/2 cup minced scallions (about 6 scallions) 1 tablespoon minced shallots

2 1/2 cups Arborio rice
1/2 cup dry white wine 6 1/2 cups hot vegetable or chicken stock 1/2 cup fresh shelled peas (frozen will do as well) 1/2 cup asparagus, sliced in 1/2-inch chunks and blanched for two minutes.

1 cup fava beans, shelled, blanched, skins removed
2 tablespoons unsalted butter, cut into bits

1 cup grated Grana Padano or Parmesan, divided
ground black pepper to taste.

Put ramp leaves, spinach and 1/3 teaspoon salt in a blender or small food processor. With machine running, add 1/3 cup of oil slowly. Process into a rough paste. Pour into a bowl and set this ramp pesto aside.

In a heavy 3 to 4-quart casserole over medium heat, heat 3 tablespoons of olive
oil. Cook scallions and shallots together until translucent, stirring often, about 4
minutes. Add rice, stir to coat and cook until translucent, 1 to 2 minutes. Pour

wine into pot and stir well until absorbed. Add 1/2 cup hot stock and 1/2

teaspoon salt. Cook, stirring constantly until stock is absorbed into rice. Add

another half cup stock and stir so rice remains moist. Stir in peas, asparagus
and favas. Keep adding small amounts of stock, stirring constantly so rice slowly absorbs liquid. Rice should simmer very gently and become creamy but

al dente, about 18 minutes. Remove from heat and quickly stir in ramp pesto.
Add butter and stir quickly until melted. Then mix in 1/2 cup cheese. Taste and correct seasonings. Serve immediately, ladled into warm shallow bowls. Top with remaining cheese.
This risotto has a delicious, fresh very "green " veggieflavor.
21

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WEEKNIGHT BOLOGNESE WITH ORECCHIETTE

from Ina Garten's Barefoot Contessa How Easy is That? via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 6

2 tablespoon good olive oil 1 pound lean ground sirloin

4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 11/4 cups dry red wine, divided one 28-ounce can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste
Kosher salt and black pepper

1pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg 1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden

spoon for about 7 minutes, until the meat has lost its pink color and has started
to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more

minute. Pour 1cup ofthe wine into the skillet and stir to scrape up any
browned bits. Add the tomatoes, tomato paste, 1 teaspoon salt and 1/2 teaspoon

pepper, stirring until combined. Bringto a boil, lowerheat and simmer for 10
minutes.

Meanwhile, bring alarge pot of salted water to aboil, add the pasta and cook
according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. Check seasonings. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan
and toss well. Serve hot with more Parmesan on the side.

Great sauce in a pinch! Takes very little time.

22

ARCTIC CHAR

WITH SOBA NOODLES, PINE NUTS AND MEYER LEMON
from The New York Times, January 12, 2011

served by Jeanne Milligan
serves 4

6 ounces soba noodles
1/4 cup pine nuts 2 garlic cloves, minced 1 teaspoon Kosher salt, divided 1/4 teaspoon pepper, plus more for seasoning

1/2 teaspoon finely grated Meyer lemon zest 2 teaspoons fresh Meyer lemon juice
6 tablespoons extra virgin olive oil, divided 1 tablespoon cumin seeds 4 arctic char fillets, 6 ounces each, center-cut pieces, skin removed Meyer lemon wedges and chopped fresh cilantro or mint for serving

Cook the noodles according to the package instructions. Rinse under cold water and drain well. Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and

lemon zest. Whisk in the lemonjuice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
Place an empty small skillet over medium-high heat for about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining 3 tablespoons of oil. Allow to cool slightly. Heat the oven to 450 degrees. Line a large baking sheet with foil. Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired
doneness, about 10 minutes for medium rare.

Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

Ifyou can'tfind Arctic char, you can substitute salmon. For those who depend

on oven cookingfor dinnerparties, this is a great meal. Andyou can make the
noodles early in the day. And it tastes SO good.

23

CORIANDER SCALLOPS

byMaudHallin
serves 6

25 to 30 sea scallops 3 tablespoons coriander seeds

salt and pepper to taste
oil for frying

1 small bunch fresh cilantro, chopped
Rinse and drain scallops. Roast coriander seeds in a dry skillet. When seeds are cool, put them into a plastic bag and crush with rolling pin. Salt and pepper scallops and roll them in the crushed seeds. Fry until just ready. Decorate with chopped fresh cilantro.

Spice grinder would make the crush toofine. Baseball bat orfryingpan can be
used ifyou do not have a rolling pin.

Serve on polenta as an entree or on a bed ofmixed lettuce or baby spinach with an orange 'fruity " dressing as a main course salad.

24

GRILLED ROSEMARY PORK FLATBREADS

WITH PEACHES AND MASCARPONE
from Sunset, September 2011

via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4

8 garlic cloves, chopped 2 tablespoons fresh rosemary, chopped
zest of 2 lemons

3 tablespoons plus 1 teaspoon extra-virgin olive oil 1 teaspoon Kosher salt 1/2 teaspoon pepper 1 pork tenderloin, about 1 pound 1/2 cup mascarpone 2 teaspoons honey, preferably organic 2 large or 3 medium firm-ripe peaches, skin on, cut into 1/2-inch wedges 1 vanilla bean, split lengthwise and cut in half crosswise 2 tablespoons butter 4 pieces of naan bread, each about 9 by 7 inches fine sea salt, preferably fleur de sel
Whisk garlic, rosemary, lemon zest, 3 tablespoons oil, salt and pepper in a small bowl. Spread this garlic paste all over pork and wrap pork in plastic wrap, put on a plate and chill overnight. Mix mascarpone with honey and chill.
Set a large cast iron skillet on a grill and heat to medium-high, about 450 degrees. Brush skillet with 1 teaspoon oil and add pork. Cook, covered, until pork is well-browned and crusty, 7 to 8 minutes. Turn and cook covered to brown all sides, about 10 to 15 minutes more. Transfer meat to a cutting board and let rest covered with foil for 10 minutes. Slice thinly.

Meanwhile, put peach wedges in a bowl. Scrape vanilla seeds from pod into bowl and stir. Then swirl butter in the hot cast iron pan and add vanilla and peaches. Cook peaches until caramelized on cut sides, 10 to 15 minutes. Set naan over tumed-off burner to warm. To eat, tear off a piece of naan and spread with mascarpone. Top with a slice or two of pork, some peach wedges
and a sprinkle of fine sea salt.

What a combination offlavors and textures! Well worth the effort.

25

HARIRA (MOROCCO'S FAMOUS SOUP) enjoyed by theLindenbaums at the Ciragan Palace Hotel in Istanbul
and adaptedfrom various sources by Kathy Lindenbaum
serves 8 as a main course

1 pound cubed lamb meat, fat removed and shredded in food processor 2 teaspoons ground turmeric 2 teaspoons black pepper 2 teaspoons ground cinnamon, plus more for garnish 1 teaspoon ground ginger 1/2 teaspoon ground Cayenne pepper 2 tablespoons butter 3/4 cup chopped celery and leaves 1 white and 1 red onion chopped 1/2 cup cilantro, chopped 1/2 cup parsley, chopped
one 32-ounce can diced tomatoes

7 cups water 3/4 cup green lentils 1 cup cooked garbanzo beans (chickpeas), canned is fine 4 ounces vermicelli pasta

2 eggs, beaten with the juice of 1lemon
salt to taste

Place all ingredients on list through chopped parsley into a large soup pot over
low heat. Stir frequently for 5 minutes. Pour tomatoes, reserving juice, into mixture and let simmer for 15 minutes. Salt lightly.
Pour tomato juice, water and lentils into pot. Bring mixture to a boil, then

reduce heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving, turn heat to medium-high, place noodles and garbanzo beans into the soup and let cook about 8 minutes, until noodles are just al dente. Then, with the soup at a steady simmer, stir in the lemony eggs with a long wooden spoon. Continue stirring slowly to create long egg strands and to thicken the soup. Sprinkle with cinnamon and serve hot.
Quite possibly the best soup in the world. This thick, rich version is a meal in

itself. Add apinch ofsaffron at the endto make it even more special.

26

LAMB AND QUINOA WITH ROASTED EGGPLANT
from Cooking Light Fresh Food Fast: Weeknight Meals via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4

1 cup uncooked quinoa 1 pound lean lamb, cut into 1-inch cubes 1/2 teaspoon salt 1/8 teaspoon pepper one 14.5-ounce can diced tomatoes with basil, garlic and oregano, drained 1/3 cup crumbled feta cheese 1/2 teaspoon fresh rosemary

Prepare quinoa or couscous according to package directions and keep warm.
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over mediumhigh heat coated with cooking spray or olive oil. Add lamb; cook 4 minutes or

until browned, turning after 3 minutes. Be careful not to overcook. Stirin
quinoa, tomatoes, cheese and rosemary; cook 1 additional minute or until thoroughly heated. Serve over roasted eggplant.
ROASTED EGGPLANT

4 6-ounce baby eggplant (or one 20-ounce eggplant quartered), cut into 1/4-inch
slices

1 tablespoon olive oil
1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon minced fresh rosemary
Pregheat oven to 450 degrees.

Place eggplant slices on a large baking sheet coated with cooking spray.

Drizzle with oil and sprinkle with salt and pepper. Bake for 15 to 18 minutes or
until tender. Sprinkle with rosemary.
The distinct flavor oflamb stands up to assertivefeta cheese in this

Mediterranean inspired meal. You can substitute couscousfor the quinoa and it will be equally delicious. Prepare the quinoa or couscous andlamb while the
eggplant roasts.

27

LAMB SHANK RAGU WITH ANSON MILLS GRITS

from Gourmet, October 2009

via Jeanne Milligan
serves 5

for lamb ragii: 2 large lamb shanks (11/2 pounds each if possible)) rounded 1/2 teaspoon Kosher salt 3/4 teaspoon black pepper, divided

1/4 cup olive oil, divided
1 cup chopped red onion

2 large garlic cloves, chopped 1/2 cup chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes

1/2 cup chopped celery
1/2 cup chopped fresh oyster mushrooms or white mushrooms 1/4 cup chopped fennel bulb

1teaspoon thyme leaves
1/2 teaspoon hot red pepper flakes

2 1/2 cups chicken stock or reduced-sodium chicken broth
1 cup Bourbon 1/2 tablespoon cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon mild honey 1/2 cup chopped radicchio

1 scallion, chopped
for grits:

11/2 cups chicken stock orreduced-sodium chicken broth
1 1/2 cups water 3/4 cup whole milk plus additional if necessary 1/2 cup quick-cooking grits (preferably Anson Mills) 1/2-pound piece Manchego cheese (preferably raw sheep's milk) 1 tablespoon sour cream 1 teaspoon fine sea salt

28

LAMB SHANK RAGU WITH ANSON MILLS GRITS

(continued)
Pat lamb shanks dry and season with Kosher salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms and fennel with thyme, red pepper flakes and 1/2 teaspoon pepper, stirring occasionally, until
softened, 4 to 5 minutes.

Return lamb shanks to pot with stock, Bourbon, vinegar, Worcestershire sauce, soy sauce and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring and turning lamb occasionally until meat is very tender, 3 to 3 1/2 hours. Remove meat from bones, discarding bones, and skim fat from cooking liquid; then return meat to pot. Simmer ragu uncovered, stirring frequently for 15 minutes or longer to get desired consistency. Just before serving, stir in radicchio and scallion. Make the grits while ragu finishes cooking. Bring stock, water and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently until grits are tender and thickened

to the consistency of loose oatmeal, about 20 minutes.
Toward end of cooking, finely grate one-fourth of cheese (1 cup) and add to grits along with sour cream, sea salt and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.

Serve ragu over grits and top with shavings of cheese.

Ragu without radicchio and scallion can be made 3 days ahead and chilled. Reheat, then add radicchio and scallion.
Ifyou can't find good grits, polenta will work almost as well (cook according to package directions, and add cheese, sour cream and seasonings as indicated
above).

This recipe is so good that it is well worth the effort.

29

PAN-ROASTED CHICKEN BREASTS WITH POTATOES

from The Best 30-Minute Recipe (America's TestKitchen) via Katy Lonergan

serves 4 very generously
4 bone-in, split chicken breasts

salt and ground blackpepper
6 tablespoons olive oil, divided 1 1/2 pounds red potatoes (4 or 5 medium), cut into 1-inch wedges 2 tablespoons fresh lemon juice
1 garlic clove, minced 1 teaspoon minced fresh thyme

pinch ofred pepper flakes

Adjust oven rack to lowest position and heat oven to 450 degrees.
Pat chicken dry with paper towels and season with salt and pepper. Heat 1

tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until just
smoking. Brown chicken well on skin side for about 8 minutes.

Meanwhile, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a microwave safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes just begin to soften, 5 to 7 minutes, shaking bowl without removing plastic to toss potatoes halfway through. Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on an instant-read thermometer, 15 to 20 minutes. While the chicken bakes, pour off any grease in skillet, add 1 tablespoon oil and return to medium heat until shimmering. Drain microwaved potatoes, then add to skillet and cook, stirring occasionally, until golden brown and tender, about
10 minutes.

Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme and red pepper flakes together. Drizzle oil over chicken and potatoes before serving.

This is a great recipefor a weeknight evening.

30

ROASTED SHRIMP WITH ORZO

from Barefoot Contessa at Home
via Sue Gilbert

serves 6 generously

2 1/3 tablespoons Kosher salt, divided 3/4 pound orzo 1/2 cup freshly squeezed lemon juice (from about 3 lemons) 1/2 cup olive oil plus more for drizzling 2 teaspoons freshly ground black pepper, divided 2 pounds shrimp, peeled and deveined (16 to 18 count) 1 cup minced scallions, green and white parts

1 cup chopped fresh dill
1 cup chopped flat-leaf parsley

1hothouse cucumber, unpeeled, seeded and medium-diced
1/2 cup red onion, finely diced 3/4 pound feta cheese, crumbled

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring, until it is cooked al dente. Drain and pour into a bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 or 6 minutes until shrimp are cooked through.

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber,
onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow the flavors to blend or refrigerate overnight. Bring back to room temperature and taste for seasonings before serving.
One ofthe best pasta recipes we've ever made! It meets the test ofbeing able to prepare ahead, easy to make, and receives raves at parties!

31

TAGINE-STYLE LAMB STEW

from The New York Times, March 28, 2011
via Sue Gilbert
serves 6 to 8

2 tablespoons unsalted butter 2 pounds lamb shoulder, excess fat trimmed and cut into 1-inch cubes 1 small onion, grated (about 1/3 cup)

4 cloves garlic, minced
1 teaspoon black pepper 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 cup apricot preserves 1/3 cup red wine vinegar one 20-ounce can chickpeas, drained and rinsed 2 cups chicken stock

1/4 cup raisins
1/4 cup chopped parsley

2 tablespoons lemon juice

cooked couscous for serving
In a Dutch oven or other large heavy-bottomed pot, melt the butter over
medium low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar. Cook for

about 5 to 7 minutes, stirring frequently, until the aroma of the spices is strong.
Do not allow the meat to brown. Add chickpeas and stock, bring just to a

simmer, then reduce heat to low. Cover and simmer gently until the lamb is
very tender, about 1 hour and 15 minutes. Add the raisins and continue to cook,

uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in parsley and lemon juice and serve with couscous.
A tagine is a casserole-like dish used in North African cooking, most commonly
in Morocco. It consists oftwopieces - a plate-like bottom and a conical shaped lid. I love the easy method ofa no-browning stew, and theflavor wasjust as
rich as a meat stew that had been browned.

32

WEEKNIGHT ROAST CHICKEN

1

WITH TARRAGON-LEMON PAN SAUCE
adaptedfrom Cook9s Magazine, September2011 byJeanne Milligan
serves 4

one 3 1/2 to 4-pound whole chicken, giblets discarded 1 tablespoon olive oil 1 tablespoon Kosher salt 1/2 teaspoon pepper
1 shallot, minced

1 cup low-sodium chicken broth
2 teaspoons Dijon mustard 2 teaspoons minced fresh tarragon 2 teaspoons lemon juice 2 tablespoons unsalted butter

Adjust oven rack to middle position, place a 12-inch oven-safe skillet on rack and heat oven to 450 degrees. Pat chicken dry with paper towels. Rub entire chicken with oil. Sprinkle all over with salt and pepper and rub with hands to coat evenly. Tie legs together and tuck wing tips behind back.
Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts and thighs register 130 to 135 degrees, about 30 to 35 minutes. Turn off oven and leave chicken in oven until breasts and thighs register 170 degrees, 25 or 35 minutes more. Transfer chicken to carving board and let rest

uncovered, for 20 more minutes.
While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet

(handle will be very hot), leaving any fond ("bits") and jus in skillet. Place
skillet over medium-high heat, add shallot and cook until softened, about 2

minutes. Whisk in broth and mustard, scraping skillet bottom with a wooden spoon to loosen fond and dissolve the mustard. Bring to a boil and reduce by a
quarter to obtain 3/4 cup of sauce. Remove from heat and stir in tarragon and

lemon juice. Then whisk in butter. Keep warm until serving.
Carve chicken and serve with the sauce.

This is an incredibly delicious chicken dish, very easy to prepare.

33

WHITE VEAL STEW

from the Martha Stewart Cookbook
via Irene Lindbeck Tibbits

serves 8 generously
6 tablespoons (3/4 stick) unsalted butter, divided 3 pounds boneless leg of veal, cut into 2-inch cubes 1 teaspoon coarse Kosher salt freshly ground white pepper 1 garlic clove, finely minced 3/4 cup finely chopped onions or shallots 3 tablespoons finely chopped fresh dill, divided

1/4 cup all purpose flour
1/2 teaspoon freshly grated nutmeg 11/4 cups chicken or veal stock 1 cup water 2 carrots, peeled and finely julienned

2 leeks, trimmed, washed and finely julienned
3/4 cup heavy cream
In a large flameproof casserole, melt 4 tablespoons of butter. Add veal and

sprinkle with salt and pepper to taste. Cook over medium heat, stirring

occasionally, until veal turns white, about 7 minutes. Add the garlic, onions
and 2 tablespoons of the dill. Cook for 4 to 5 minutes until soft. Sprinkle on

the flour and nutmeg; cook, stirring for 1minute. Add the stock and water and
bring to a boil over high heat. Reduce the heat, cover and simmer very slowly for 45 minutes, stirring once or twice. Do not let the liquid evaporate; add more stock or water if necessary.

In alarge skillet, melt the remaining 2tablespoons of butter. Add the carrots
and leeks and toss in the butter until wilted, about 5 minutes. Add the wilted vegetables to the veal and stir in the cream. Heat until the stew comes to a

simmer. Sprinkle remaining tablespoon ofdill on top just before serving.
This delicious stew is quite easy to prepare.

34

APPLE PEAR CRISP

from Ina Garten on the Food Network
via Sue Gilbert
serves 8

2 pounds ripe Bosc pears (4 pears) 2 pounds firm Macoun apples (6 apples) 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 11/4 cups granulated sugar, divided 1 3/4 cups all-purpose flour, divided 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup light brown sugar 1/2 teaspoon Kosher salt 1 cup old fashioned oatmeal (not quick cooking) 1/2 pound (2 sticks) cold unsalted butter, diced

Preheat oven to 350 degrees. Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. Combine 11/2 cups of flour, 3/4 cup granulated sugar, brown sugar, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute until the mixture is in large crumbles. Spread evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 to 60 minutes, until the top is brown and the fruit is bubbly. Serve warm.
This is a wonderfulfall (or anytime) dessert. Very good with a scoop ofvanilla ice cream ofcourse!

35

BASIL ICE CREAM

from Vicki, afriend ofRoss Tibbits
via Irene Lindbeck Tibbits
serves 4 to 6

about 3/4 cup firmly packed basil leaves one pint vanilla ice cream, softened
Remove the stems and spines from the basil leaves (or blanch them in boiling

salted water for 5minutes and wring out in a cheesecloth). Chop finely. Stir
the basil into the ice cream. Return to the freezer until ready to use. Delicious!

This is an unusual and delicious new "flavor"for ice cream (as opposed to
sorbet containing basil which has been aroundfor awhile). It is rich and

unique at the same time. Probably best served with a neutralfruit (kiwi, fresh
green figs), or an acidic counterpointfruit (raspberries or orange/tangerine segments). Another "nouvelle cuisine"presentation could be as an

accompaniment to sliced heirloom tomatoes (a dollop on top).

36

ICE CREAM SUNDAES WITH WARM MAPLE BUTTER RUM SAUCE

from The New York Times, August 12, 2011
via Sue Gilbert
serves 4

1/2 cup plus 2 tablespoons maple syrup, divided 1/2 cup light brown sugar 1/2 cup heavy cream 1/4 cup unsalted butter 1 tablespoon dark rum 1/4 teaspoon salt

1/3 cup toasted walnuts
1 pint ice cream (maple, ginger, vanilla, chocolate chip or your choice)

bitter chocolate for serving
whipped cream or creme fraiche

In a small heavy-bottomedpot over medium-low heat stir together 1/2 cup of maple syrup, brown sugar, cream, butter, rum and salt. Cook, stirring
constantly and scraping the sides and bottom of the pan, until the sauce is thick and coats the back of a spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes. In a small bowl, combine the remaining maple syrup with the nuts. Then scoop

the ice cream into individual dishes. Top each with the warm sauce and nuts.
Grate some chocolate over the top and serve with a dollop of whipped cream or creme fraiche.

These are reminiscent ofwet walnut sundaes, popular in the east in the 1950's.

37

LINZER TORTE

adaptedfrom Virginia Breier by Maud Hallin with improvementsfrom Katherine Koelsch Kriken
serves 8

1 cup butter, melted

1cup flour
2 cups grated almonds or almond meal 1/2 cup sugar dash of ground cloves dash of ground cinnamon 2 egg yolks
zest of 1 lemon

3/4 cup raspberry jam 1 egg white 1 tablespoon sugar

Blend the first 8 ingredients (before raspberry jam) and let resulting dough rest for 30 minutes. Meanwhile, preheat oven to 300 degrees with rack in middle.

Roll out dough, divide in half and place one half on the bottom of a 9-inch pie
pan with a detachable bottom. Spread jam on top. Form rolls of second half of dough and cut into 12 1/2-inch wide strips. Make lattice on top of the jam with the strips and brush with egg white. Sprinkle sugar over the top. Bake for 40 to 60 minutes until top is golden brown.
Can be baked one day ahead. Delicious.

38

RASPBERRY CAKE

WITH MARSALA, CREME FRAICHE AND RASPBERRIES from Bon Appetit, June 2002
via Sue Gilbert
serves 10

11/2 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/2 cup Marsala 1/4 cup fresh orange juice 14 tablespoons (1 3/4 sticks) unsalted butter at room temperature, divided 11/4 cups sugar, divided 2 large eggs 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 4 cups fresh raspberries, divided 2 cups creme fraiche or sour cream

Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Whisk first 5 ingredients in a medium bowl. Combine Marsala and orange juice in a small bowl. Beat 12 tablespoons of butter and 1 cup of sugar in a large bowl until well blended. Beat in eggs, vanilla and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to the pan. Sprinkle with 11/2 cups of raspberries.

Bake cake in center of oven until top is gently set, about 20 minutes. Reduce
oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until done, about 15 minutes. Cool in pan on rack. Release pan sides, transfer cake to platter and cool to room temperature.
Mix creme fraiche and 2 tablespoons sugar in a small bowl. Cut cake into wedges. Top each with a dollop of creme fraiche and raspberries and serve.

Raspberries are both baked in this tender, moist cake and served with it.

39

RUSTIC GOAT CHEESE TART WITH PLUMS

from Georgeanne Brennan 's cooking class "Provence in California" via Judy Gray
serves 6

one 12 by 14-inch sheet frozen puffpastry, thawed
3 ounces soft goat cheese 1/2 cup plus 1 tablespoon sugar, divided legg 1 tablespoon heavy cream 8 plums, pitted and sliced

Preheat oven to 375 degrees.

On a floured work surface, spread open the puff pastry sheet, if folded. Roll to a scant 1/4 inch thick. Push pastry into tart pan and pinch edges up to form a

1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges (or
refrigerate for 1 hour).

In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg and the

cream until a smooth paste is formed. Spread it evenly over the pastry.
Arrange the plum slices cut side down in a concentric circle on top. Sprinkle 2 tablespoons of sugar evenly over the plums.
Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with

aluminum foil, and let stand for 10 minutes.

Can be served warm orroom temperature.
This tart can be made with other summerfruit such as apricots, peaches or
nectarines, andservedwith vanilla ice cream. Delicious.

40

SALTINE CRACKER BRICKLE

from The New York Times, December 14, 2010 submitted by Kathy Lindenbaum makes multiple pieces
48 saltine crackers

1 cup granulated sugar 1/2 pound unsalted butter 1 teaspoon vanilla 3 cups semisweet chocolate chips

Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil.
Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the now-melted chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickie into pieces. Keep frozen or refrigerated.

Regardless ofits simplicity and basic ingredients, this remains an addictive treat that is beggedfor by many every year at Christmas.

41

TOP SECRET CHOCOLATE MOUSSE

from Bon Appetit, December 2010
via Anne Halsted and Irene Tibbits

serves 4
3 1/2 ounces bittersweet chocolate (try not to exceed 61% cacao)

3 large eggs, separated, at room temperature
pinch of salt

2 1/2 teaspoons sugar, divided 1/4 cup chilled heavy whipping cream
Place chocolate in medium metal bowl. Set bowl over saucepan of simmering
water and stir until chocolate is melted and smooth. Remove bowl from over

saucepan, add egg yolks to cooled melted chocolate and whisk until smooth. Using an electric mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form. Gradually add 11/2 teaspoons of sugar, beating constantly until whites are glossy and medium-firm peaks form. Using a

silicone or rubber spatula, fold 1/4 ofthe beaten whites into chocolate mixture
to lighten. Gently fold remaining whites into chocolate mixture just until

incorporated; do not overmix or mixture may deflate.
Divide mousse among 4 bowls. Cover and chill until set, about 4 hours. Can

be made 1day ahead. Keep chilled.
Before serving, beat cream and 1teaspoon sugar in another medium bowl until
peaks form. Spoon whipped cream on top of mousse.

For years, the recipe's author tried to learn the secret to her Frenchfriend's
incredible chocolate mousse. Shefinally discovered that they were all using a

recipefrom the back ofa Nestle chocolate bar. It couldn't be simpler, or more
wonderful.

Very easy and very delicious -just be sure to use the right chocolate!

42

INDIVIDUAL GOAT CHEESE SOUFFLES

from Georgeanne Brennan 's cooking class "Provence in California"
via Judy Gray makes 8 individual souffles

3 tablespoons butter, plus extra for coating ramekins 1 cup breadcrumbs 3 tablespoons cake flour 1 cup milk

10 ounces soft goat cheese, divided
3 large egg yolks salt and pepper to taste 1 cup egg whites (about 7)

Preheat oven to 325 degrees. Butter eight 5-ounce ramekins, coat each with breadcrumbs and tap excess out. Reserve any remaining breadcrumbs. Melt 3 tablespoons butter in a stainless saucepan over medium heat. Whisking constantly, add flour and cook for 20 seconds. Whisk in the milk and cook over low heat for about 1 minute, until mixture has thickened like a thin pudding.

Crumble 8 ounces of the cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix again. Season with salt and pepper.

Using an electric mixer, beat the egg whites until stiff peaks form. Fold half of the whites into the cheese to lighten; then fold in remaining whites. Divide half of the souffle mixture among the ramekins. Crumble the remaining 2 ounces of goat cheese among the ramekins and top with the remaining souffle mixture and then the remaining breadcrumbs.
Place the ramekins in a large baking pan and pour in boiling water to come

halfway up the ramekins. Bake for about 20 minutes or until the souffles are golden. Remove from the oven and let stand, still in the water, for 15 minutes.
Run a knife around the inside of each ramekin to loosen. Turn out souffles onto

a baking sheet. When ready to serve, bake the souffles in a 425 degree oven for
4 to 5 minutes, until a deep golden brown.

These individual souffles are a great addition to a garden salad.

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MY GRANDMOTHER'S COFFEE CAKE from Mike Dewees
serves 8

1 cup unsifted flour 1/2 cup sugar 1 teaspoon cinnamon 1 tablespoon baking powder 1/2 teaspoon salt

1/2 cup milk
legg 4 tablespoons melted butter

Preheat oven to 350 degrees.
Sift dry ingredients together twice. Beat egg and milk together; combine with dry ingredients. Add melted butter. Spread in a buttered 8 by 8-inch square cake pan. Sprinkle generously with more sugar and cinnamon. Bake for 30
minutes. Serve warm.

This delicious coffee cake should really be called "Grannie's Coffee

Cake". My brother andmy cousins truly relished this easy-to-prepare

quick bread, but I always had trouble with the appellation 'Grannie'
even though that is how I addressed my grandmother. So even now I muststill have that issue because I submitted the recipe as "My Grandmother's Coffee Cake."

44

YOGURT-ZUCCHINI BREAD WITH WALNUTS

originallyfrom www.foodandwine.com
improved by Anne Halsted makes one 9-inch loaf
1 cup walnut halves (about 4 ounces) 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon curry powder 1 teaspoon cinnamon powder 3/4 cup sugar 2 large eggs 1/2 cup vegetable oil 1/2 cup Greek yogurt (fat-free plain) 1 cup zucchini, coarsely grated
zest of one lemon

1/3 cup poppy seeds (optional) Preheat oven to 325 degrees. Butter and flour a 9 by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie pate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them and let cool.

In a large bowl, whisk flour with the baking powder, baking soda, salt, curry powder and cinnamon. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat free yogurt. Then add the wet ingredients to the dry ingredients along with the grated zucchini, toasted walnuts, lemon zest, and

P°PPy seeds (if using), and stir until the batteris evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10

minutes, until the loaf has risen and a toothpick inserted in the center comes out
clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

Something elseyummy to make with zucchini. Canfreeze andusefor breakfast
toast all year.

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