2003 cookbook
TRANSCRIPT
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I 2003-
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OUR FAVORITE RECIPES FROM 2003
Starters Beets, Apples and Cress with Walnuts and Curry Vinaigrette 1
and Salads Goat Cheese in Grape Leaves with Tomato, Olive and Arugula Salad 2
Divine Cheese Balls 3
Scallop and Asparagus Salad 4
Zucchini, Taleggio and Mascarpone Timbales with Red Pepper Coulis 5
Soups Soup of Bitter Greens with Cheese Dumplings 6
Smoked Tomato Soup 7
Fabio's Yellow Pepper Soup (Zuppa di Peperoni Gialli) 8
Sauces and Caramelized Onion Pizza Topping 9
Dressings Red Mole Sauce 10
Red Pepper Coulis 12
Wild Mushroom Pizza Topping 13
Pastas, Bulgur Wheat Pilaf 14
Potatoes Cabbage and Potato Gratin 15
and Other Farfalle with Bacon and Endives 17
Starches Rigatoni with White Bolognese Sauce 18
Simple Scalloped Potatoes 19
Side Dishes Cheddar-Jalapeno Corn Sticks 20
Wells' Garden Medley 21
Main Alfonso's Fish in "Crazy Water" 22
Dishes Broiled Lamb Chops with Herb Crust 23
Grilled Flattened Quail or Game Hens with Olive Sauce 24
Hoppin9 John 25
Pickle Family Chicken 26
Polio de Crema Tomatillo 27
Pork Roast Stuffed with Figs 28
Pozole 30
Stew for Dogs 31
Desserts Oatmeal Lace Cookies 32
Lemon Mousse 32
Panna Cotta with Raspberry Coulis 33
Sauteed Pumpkin Crisp 34
Plum Torte 35
Brunches Cheese-Egg Casserole 36
Eggs Piperade 37
Timbale of Eggplant and Penners with Caramelized Balsamic Vinegar 38
BEETS, APPLES AND CRESS WITH WALNUTS^ AND CURRY VINAIGRETTE
from The Greens CookbookadaptedbyJudy O'Shea
serves 4 to 6
curry vinaigrette1 clove garlic, pressed
1/2 teaspoon coarse salt2 teaspoons good curry powder
1/2 teaspoon fresh ginger, peeled and grated1 1/2 tablespoons lemon juice
6 tablespoons olive oil
beet mixture
1 pound mixed colored beets6 scallions, thinly sliced
lemon juice to taste1/2 cup currants
, 2 bunches watercress, washed and stems removed^•"""^ 2 firm apples
1 celery heart sliced into quarters3/4 cup walnuts
Prepare the vinaigrette and set aside. Preheat oven to 400 degrees. Leaving tailsand an inch of the stem, put the clean beets on a baking pan with 1/4 inch ofwater, cover with foil and bake until tender, 25 to 40 minutes (don't overcook!).Peel and cut into wedges and toss with 2 tablespoons of vinaigrette and half thescallions. Add lemon juice to make them a bit tart. Set aside.
Cover the currants with hot water and let them soften for 15 minutes. Squeezeout liquid and add to beets. Quarter apples and slice them into thin pieces.Dress beets, apples, celery heart and scallions, tossing with more of thedressing. Dress the watercress separately, place on plate, top with beet mixtureand sprinkle walnuts on top.
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GOAT CHEESE IN GRAPE LEAVESij WITH TOMATO, OLIVE AND ARUGULA SALAD^-^ from Gourmety July 2003
adapted bySisi Damnerserves 6
1/2 cup olive oil4 teaspoons chopped fresh thyme
3/4 teaspoon ground pepper12 large grape leaves from jar, rinsed, patteddry and stemmed
2 5-ounce logs of soft fresh goat cheese, cut into 12 rounds1/2 cup extra virgin olive oil
4 tablespoons balsamic vinegar3 teaspoons Dijon mustard
3 large Heirloomtomatoes (different colors are attractive), sliced1/2 cup pitted oil-cured black olives, coarsely chopped
arugula (enough to make beds for the grape leaves and tomatoes)
Whisk olive oil, thyme, and pepper in a small bowl to blend. Arrange grapeleaves, vein side up, on a work surface. Dip each cheese round into thyme oiland place in center of leaf. Fold sides of the leaves over the cheese making
{\m0J little packages. Arrange the leaves on a platter and brush with more of thethyme oil. Cover and chill at least an hour. These can be made a day ahead.Cover the remaining thyme oil and store at room temperature for future use.
Prepare the barbecue (medium high heat). Whisk the extra virgin olive oil,vinegar, and mustard together. Season with salt and pepper. Dress the arugulawith the vinaigrette, saving some to drizzle over the sliced tomatoes and olives.Prepare the salad plates by arranging the greens and tomatoes in a decorativefashion.
Place the grape leaves on oiled foil on the grill. Grill about 2 to 3 minutes perside. Then place on top of each salad and serve.
This is verypretty and a bit unusual I added the arugula salad. Gourmetserved their grape leaves with the tomatoes on topofgrilled toast rounds.
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DIVINE CHEESE BALLS
[i from my great aunt Mary Seaton Clegg ofMexico Cityvia MaudHallin
serves 20 at a drinkparty
2 sticks (1 cup) soft butter (225 grams)2 cups wheat flour (500 ml.)
1/2 pound grated cheddar cheese (1/4 kilo)2 cups ofRice Krispies (500 ml.) - (yes, the breakfast cereal!)
1/2 teaspoon Coleman's dry mustard1/2 teaspoon red chili powder
Mix all ingredients together. Hands work just fine. Roll out into tubes 1 to1 1/2 inches thick (4 to 5 cm.). Wrap in plastic wrap and put into refrigerator orfreezer until hardened. Cut into slices 1/2 to 3/4 inch thick (1 to 2 cm.), or rollinto balls, and put your thumb into the center of each ball to level it out. Putonto baking sheet (Silpat is fantastic for this) and cook at 360 degrees (souffleheat oven) for about 15 minutes.
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Excellent to haveprepared in thefreezer. Very lovely hot, butalso good cold. Iprefer a medium hard, medium strong cheddar cheese that grates easily.
SCALLOP AND ASPARAGUS SALAD
ii from Marguerite Thomasadapted byJeanne Milligan
serves 6
18 asparagus spears, trimmed18 medium sea scallopsolive oil for pan-searing
1/2 pound pancetta, diced1/2 cup minced fresh parsleyfinely grated zest of 1 lemon1 clove garlic finely minced
6 generous handfuls lamb5 s lettuce or other tender small saladgreens1 avocado, cut into hunks (2 per plate)
vinaigrette (recipe follows)juice of 1 lemon
Grill or steam asparagus until al dente. Dry scallops thoroughly beforecooking. Grill or pan-sear scallops in a little olive oil untiljust cookedthrough.Place asparagus and scallops under a heat lamp, or cover them loosely with foil
ij to keep warm. Cook pancetta and drain off fat. In a small bowl, mix togetherparsley, lemon zest and garlic. To assemble the salads, place a handful oflettuce on each of 6 serving plates. Divide asparagus, avocado and scallopsamong them. Sprinkle with lemon zest mixture and pancetta, and drizzle withvinaigrette. Pour a small amount of lemon juice over the scallops only.
vinaigrette6 tablespooons olive oil
1 1/2 tablespoons lemon juice1 tablespoon balsamic vinegar
salt and freshly ground pepper to taste
Whisk all ingredients together.
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ZUCCHINI, TALEGGIO AND MASCARPONE TIMBALES\^j WITH RED PEPPER COULIS
from afirst course served atII Chiostro in Pienzarecreated byDick Lonergan
serves 8 as afirst course
3 medium green zucchini3 medium yellow zucchini
olive oil
4 ounces mascarpone cheese8 ounces taleggio cheese
1 1/2 cups Red Pepper Coulis (see separate recipe)
Cut zucchini lengthwise into 1/8 inch slices - a mandoline works extremelywell. Discard the end slices (those with all the skin showing). There should beat least 16 slices of each color. Brush with olive oil and grill (or broil) untilcooked, about 3 minutes. This looks best if there are grill marks on thezucchini.
Place a slice of grilled zucchini in the bottom of a 4 or 5 inch cup or bowl soij that it drapes over both sides. Place the next slice (of the other color) at a right
angle. Repeat, alternating colors, until there are 4 or more slices in each bowl.Place 1/2 ounce (about 1 heaping teaspoon) mascarpone cheese in the bottom ofthe bowl, on top of the zucchini. Push a 1 ounce piece of taleggio with rindremoved into the mascarpone. Fold the ends of the zucchini slices over eachother to form a packet.
Heat in a 250 degree oven or warming drawer until the cheese is melted, about15 minutes. Unmold each timbale over 2 tablespoons Red Pepper Coulis, andspoon a little more on top.
II Chiostro served this with a lightlydressedfrisee. This combination makes anice luncheon dish. The timbales arejust as good the next day reheated in anoven or microwave. See www.talezzio.it for a description ofthis cow's milkcheese, which is a soft, aromatic cheesefrom Lombardia and a couple ofneighboringprovinces. Mary, Dick, Anne, and Wells enjoyed this at the end ofour hikefrom Siena to Pienza!
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SOUP OF BITTER GREENS WITH CHEESE DUMPLINGS
via Anne Halsted
serves 4
1 cup slightly packed freshly grated Parmesan cheese (4 ounces)1 cup slightly packed freshly grated Pecorino Romano cheese (4 ounces)
3/4 cup fine dry bread crumbs (3 ounces)1 tablespoon finely chopped flat-leaf parsley
4 large eggs, lightly beaten2 garlic cloves, minced
2 tablespoons extra virgin olive oil1/2 pound bitter greens, such as escarole or chicory, coarsely chopped
2 quarts chicken stocksalt and freshly ground pepper
extra grated Pecorino for the table
In a large bowl, combine the Parmesan with the Pecorino, the breadcrumbs,parsley, eggs and half the garlic. Stir until a soft dough forms. Using moistenedhands, roll the mixture into 3/4 inch balls and arrange in a single layer on abaking sheet lined with plastic wrap. Refrigerate until chilled and firm, about30 minutes.
Meanwhile, in a medium saucepan, heat the olive oil until shimmering. Addthe remaining garlic and cook over moderatelyhigh heat until softened, about30 seconds. Add the greens and cook, stirring until wilted andjust beginning tobrown, 3 to 4 minutes more. Add the stock and bring to a simmer. Drop thedumplings into the simmering stock and cook until they rise to the surface,about 5 minutes. Seasonthe soup with salt and pepper and serve in deep bowls,passing extra Pecorino at the table.
The uncooked dumplings can be refrigerated overnight.
SMOKED TOMATO SOUP
ij from the San Francisco Chronicleadapted by Sue Gilbert
serves 6
2 tablespoons oil1 onion, chopped
2 pounds Roma or Heirloom tomatoes, halved and smoked (directions follow)1/4 cup flour
basil
2 tablespoons sugar (optional depending on tomatoes)2 cups chicken stock
salt to taste
2 tablespoons tomato pastebasil for garnish
Heat the oil in a large saucepan. Add onion and saute until softened. Addsmoked tomatoes and cook 10 minutes. Blend in flour, basil to taste, sugar,chicken stock, salt and tomato paste. Simmer 20 minutes.
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Puree the soup. Serve, garnished with chopped basil if desired.
To smoke tomatoes: Use a stovetop smoker, or line a wok with foil, leaving anoverhang of about 3 inches. Put wood chips (apple, alder, cherry, etc.) in thewok. Place a rack over the chips and put the tomatoes on the rack. Cover with alid and bring the foil up to seal. Place wok over medium heat and let tomatoessmoke for 15 minutes. Wipe them with a damp towel to remove any smokeresidue on the skin.
Variation -- Yin/Yangsoup: Make 2 batches ofsoup, one usingred tomatoes,andone usingyellow. With the yellow tomatoes omit the tomato paste andaddone more tablespoon offlour. Ladle the 2 soups simultaneously into bowls, sideby side.
FABIO'S YELLOW PEPPER SOUP
[^j (ZUPPA DIPEPERONIGIALLI)from Red, White, and Greens
via Anne Halsted
serves 4 to 6
1 medium onion, chopped1 celery stalk, chopped
1 carrot, chopped3 garlic cloves, chopped
2 tablespoons extra virgin olive oil11/2 pounds yellow peppers, seeded and cut into chunks
3/4 pound potatoes, peeled and cut into chunks3 cups boiling water or light stock
3 tablespoons sea salt11/2 teaspoons red chili pepper flakes (or more to taste)
juice of 3 lemons1/2 cup grated Parmigiano-Reggiano
extra virgin olive oil for drizzlingdill or parsley
^w^ Place the onion, celery, carrot and garlic in a 4 quart heavy-bottomed pot.Drizzle with extra virgin olive oil, stir to coat, and cook over low heat for 10minutes until veggies are soft.
Add the peppers, potatoes, boiling water or stock, salt, and chili pepper flakes.Simmer for 15 to 20 minutes or until the potatoes are tender. Puree the soup ina food processor or with an immersion mixer until smooth, andtransfer back tokeep warm. Add lemonjuice and taste. Adjust seasonings as desired.
Ladle the soup into bowls and top each with a sprinkle of gratedParmigianoand a C-shaped drizzle of extra virgin olive oil. Add a little chopped fresh dillor parsley as a garnish.
Some people prefer usingyogurt, sour cream, orcremefraiche instead oftheParmigiano. All are good!
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CARAMELIZED ONION PIZZA TOPPINGij from James McNair'sNew Pizza
via Dick Lonergan
1/4 cup olive oil3 pounds yellow or white onions, thinly sliced
1 tablespoon minced garlic1 tablespoon minced fresh marjoram (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)11/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
salt and pepper
In a large, heavy pan, heat the olive oil over medium heat. Add the onions andgarlic and toss to coat well with the oil. Stir in the herbs and sprinklegenerously with salt and pepper. Cover, reduce the heat to medium-low, andcook, stirring occasionally until the onions are soft and lightly colored, about 30minutes. Uncover, increase the heat to medium, and cook, stirring frequently,until the onions are very tender and well-caramelized, 35 minutes or longer.Remove from heat and let cool to room temperature.
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This very tasty topping can also be used in many otherways. It can be a toppingfor bruschetta, a garnishfor a salad, or even a small side dish.
RED MOLE SAUCE
[j by Maud Hallinserves 12
enoughfor two large U. S. uchickens " 1 1/2 to 2 kilos eachor, in hormonefree countries, 4 spring chickens
1 28-ounce can (about 800 grams) plain tomatoes1 Tierra* bag of dried chiles for mole (4 ounces dried)
(preferably a mixture of mirasol, pasilla, mulato and guajillo; anchos,serranos, and chipotles can also be used)
oil for stir frying (no virgin necessary here)15 cloves
1 cinnamon stick (break into pieces)2 garlic cloves
1 large yellow onion, or 2 medium-sized1/2 cup raisins
3/4 cup unsalted peanuts, or unsalted almonds1 piece dark or bittersweet chocolate (a handful)
salt and pepper
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Open chiles, discard seeds and stems and tear into pieces. Save some seeds incase you want the sauce spicier. Use gloves when you clean the chiles. Rinsethe chiles quickly in water to clean. Put some oil in a pot or pan. Stir trychiles until they turn color. Be careful not to burn them. Leave chiles to soakin water to cover over night. If chiles float, weight them down with plate orsimilar. Save that water!
In the same pot or pan, stir fry cinnamon stick and cloves. Whenspices arefragrant, grind them in coffee grinder, spice grinder or mortar. Stir frychopped onion, garlic and raisins. Grindup, and add to cooking pot. Addsome of the water in which the chiles bathed.
Stir fry almonds (skins are o.k.) or peanuts, and add to cooking pot. The nutsact as a thickener of the sauce. If you want the sauce thicker, you can addground up corn tortillas or in total desperation for lack of ingredients,European peasant bread. But never Wonder Bread!!!!!!!.
When chiles are soft, grind them to a paste in blender, Cuisinartor similar.Use some of the chili water, as needed. Sue Gilbert (a co-author) will suggestputting the lid on the blender. Chile spots are hard to remove from your
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RED MOLE SAUCE (continued)
clothing. Yes, this is the kind of meal when paper napkins are advisable,unless you love Clorox. In Mexico, this dish is called "mancha manteles"(makes spots on tablecloth). Add chili blend to the cooking pot.
Toss in the dark chocolate. The bittersweet or dark chocolate gives anotherdepth to the flavors. Cook for 1/2 to 1 hour, so that spices blend. The sauce isbest made at least one day in advance, so that flavors settle. You can cook itfor as long as 3 to 4 hours on a slow burner.
Grind the canned tomatoes and add to the pot. Add the tomato juices. Addsalt and pepper to taste. If you plan to freeze some of the sauce, leave out thetomatoes in order to reduce the bulk in the freezer.
Leftover sauce is wonderful ona tortilla, with some grated cheese andthrowninto the oven, as ifit were a pizza, for afew minutes. You may want tofry thetortilla quickly in some oilfirst. Why notaddsome nuggets ofchicken,sausage, or veggies! Improvise with whatyou canfind in your refrigerator.
Historically, this is an interesting recipe, as itcombines the originalingredientsfrom the "New World" (chiles, chocolate, peanuts, and tomatoes)with those arriving early inMexicofrom the Orient (cloves andcinnamon)and those ofthe oldArab/Spanish world (garlic, raisins, and almonds).Originally the Mother Superior in a Puebla convent was supposed to havecreated this recipefor a dinner honoring the visiting viceroy. The conventwas probably an upper class retirement homefor virgins and widows. Today,Oaxaca is alsofamous in Mexicofor its moles. Everybody makes their ownrecipe, andyou may add and change this. Originally mole was served withthe native turkey. However, itworks well with chicken, pork, orbeef.
Some cooks add corianderseeds, aniseeds, sesame seeds (thickening agent),pumpkin seeds (also thickener), and epazote.
*Chiles can be boughtfrom Tierra Vegetables, 13684 Chalk Hill Road,Healdsburg, CA 95448-9041. Their web site is www.tierravegetables.com, orcall l-888-7Tierra. You canalso send$2for their newsletter, orderform andchile samples.
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RED PEPPER COULIS
VJ from Mary Lonerganmakes about 11/2 cups
3 red bell peppers2 tablespoons sun-dried tomatoes or sun-dried tomato pesto
2 tablespoons balsamic vinegar1 to 2 tablespoons concentrated tomato paste
1 tablespoon good extra-virgin olive oil1/2 teaspoon cumin
1/4 teaspoon cayenne peppersalt to taste
Remove stem, seeds and ribs from red peppers and flatten. Place skin side up ona foil-lined baking sheet. Broil until well-charred (blackened). Wrapthe foilaround the peppers to seal and set aside for 5 minutes. Unwrap and removeskin from peppers.
Placepeppers and remaining ingredients in a food processor and pureeuntil youreach the consistency you want. Taste and adjust with seasonings.
^JThis is tasty with the Zucchini, Taleggio andMascarpone Timbales, but alsogreatas an all-around saucefor other things. You can experiment with variousfresh orprepared ingredients, according to what you happen to have on hand.
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WILD MUSHROOM PIZZA TOPPING
i; from James McNair 'sNew Pizzavia Dick Lonergan
1/4 cup unsalted butter1 1/2 pounds flavorful mushrooms, sliced
1/2 cup port or dry sherry2 tablespoons minced fresh thyme (or 2 teaspoons dried)
salt and pepper
In a saute pan, melt the butter over mediumheat. Add the mushrooms andcook, stirring frequently, until almost tender, about 5 minutes. Add the port orsherry, thyme, and salt and pepper to taste and continue cookinguntil the liquidhas evaporated, 2 to 3 minutes longer. Set aside to drain in a strainerwhilecooling.
Forpizza, this is especiallygood because it isfull offlavor, but not too moist.
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BULGUR WHEAT PILAF\i adaptedfrom recipe on a box ofbulgur wheat
by Mary Lonerganserves 4 generously
2 tablespoons butter1/2 cup celery, chopped
1 medium onion, chopped1/2 cup fresh mushrooms, sliced
1 cup bulgur wheat1/2 teaspoon dill weed1/4 teaspoon oregano
1/2 teaspoon salt1/4 teaspoon pepper2 cups chicken broth
3 tablespoons parsley, chopped1/3 cup red bell pepper, chopped
Melt butter in a large skillet; add celery, onion, mushrooms and bulgur wheat.Stir constantly until vegetables are tender and wheat is golden. Add seasoningsand broth; cover and bring to a boil. Reduce heat and simmer 15 minutes, oruntil liquid is absorbed and bulgur wheat is cooked. Stir in parsley and chopped
^-^ red pepper just before serving.
This is a nice, heartyaccompaniment to grilled beef, chicken, or lamb. You canexperiment with other ingredients, like chopped nuts, grated carrots, driedfruitor chopped olives.
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CABBAGE AND POTATO GRATIN
ii from the recent edition ofFine Cookingadaptedby Wells Whitney
serves 8 as a side dish
topping4 strips thick cut bacon, diced
11/2 cups fresh coarse breadcrumbs2 tablespoons unsalted butter, melted
Kosher salt
gratin3 tablespoons unsalted butter
10 ounces Savoy cabbage (about 5 cups of roughly 3/4 inch pieces)Kosher salt & fresh ground black pepper
1 heaping teaspoon minced garlic3/4 cup low-salt chicken broth
1/2 cup heavy cream11/4 pounds red potatoes (4 medium), unpeeled
3 ounces grated Gruyere
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Make the topping: Cook the diced bacon in a large saucepan over mediumheat until very crisp. With a slotted spoon, transfer the bacon to paper towels.Pour the fat out of the saucepan, but don't clean it. Mix the breadcrumbs withthe melted butter until well combined, add a pinch of salt and the bacon bits, setaside.
Prepare the gratin: Over medium heat, melt the 3 tablespoons ofbutter in thepan that the bacon was cooked in. Add the cabbage and season with about 1/4teaspoon salt and some pepper. Cook, stirring frequently, until the cabbage iswilted and beginning to turn brown, about 4 to 5 minutes. Add the garlic, stir,and cook until fragrant, about 1 minute. Add the chicken broth and the cream.Stir and scrape the pan and remove from heat.
Assemble and bake the gratin: Cut the potatoes in half lengthwise and slicethe halves thinly. Put the potatoes in a large bowl with a scant 2 teaspoonsKosher salt and some pepper. Add the cabbage mixture to the bowl, scrapingthe pan well. Add the Gruyere, mixing thoroughly and gently. Scrape themixture into the gratin dish prepared by rubbing with butter, smoothing andpressing the mixture until evenly distributed, then cover with the breadcrumb
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CABBAGE AND POTATO GRATIN (continued)[i topping. Cook in an ovenpreheated to 350 degrees until the top is well
browned andthe potatoes pull away from the edges, about 1 hour. Let cool for15 minutes before serving.
I thought that weneeded some more basic potato andvegetable dishesfor thisyear's cookbook - dishes that guys like me could throw together using whatevervegetables were around, some potatoes, throw into the oven while doing otherthings, andmatch with an easilyprepared meat, like hamburgers or a steak.Acknowledgements toAnnefor helping me adapt this one.
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FARFALLE WITH BACON AND ENDIVES
{^j from Food & Wine, May 2003adapted by Jeanne Milligan
serves 4 to 6
1 quart chicken stock or low sodium chicken broth1 tablespooon extra virgin olive oil
1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces1 pound farfalle
4 medium Belgian endives, cored and sliced crosswise 1 inch thick3 large garlic cloves, thinly sliced
1/4 cup coarsely chopped flat leaf parsley1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmesan cheesesalt and freshly ground pepper
1 cup freshly grated Parmesan cheese for passing at the table
In a medium saucepan, boil the chicken stock over high heat until reduced toone cup, about 20 minutes.
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In a large, deep skillet, heat the olive oil. Add the bacon and cook overmoderately low heat until slightlycrisp, about 7 minutes. Transfer the bacon topaper towels to drain. Pour off all but 2 tablespoons of the fat.
Meanwhile cook the farfalle in a large pot ofboiling salted water until thefarfalle are al dente.
Add the endives and garlic to the skillet and cook over moderatelyhigh heat,tossing until the endives are just wiltedbut still crisp, about4 minutes. Drainthe farfalle and add it to the skillet. Add the reduced chicken stock, parsley,lemon zest and bacon and toss well. Remove from the heat. Stir in theParmesan and season the pastawith saltand pepper. Transfer to a large bowland serve at once. Pass the grated Parmesan cheese.
Coarsely chopped curly green chicory is a great alternative to the endives; bothoffer a marvelous bitter edgeandrefreshing crunch.
A light, lemony Italian Pinot Grigio with acidity will balance the salty baconandpick up the endives' slight bitterness, i.e. a 2000 Bidolior 2000 TommasiLe Rosse.
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RIGATONI WITH WHITE BOLOGNESE SAUCE
^^ from the New York TimesadaptedbySue Gilbert
serves 4
extra virgin olive oil1/2 sweet onion, finely chopped
2 medium carrots, peeled and finely chopped1 stalk celery, finely chopped
sea salt
black pepper1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef (not lean)1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water11/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1/3 cup heavy cream1 pound rigatoni
3/4 cup finely grated Parmigiano-Reggiano cheese
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Add enough oil to a large, deep saute pan to coat base and place over mediumhigh heat. When the oil simmers, add onion, carrots and celery and saute untilglassy and just tender (about 5 minutes). Season lightly with salt and pepper.Add sausage and beef to pan, breaking it into walnut-sized pieces, and brownwell. Pour in wine and keep at rapid simmer until the pan is almost dry, thenpour in 1 1/2 cups of beef bouillon and lowerheat to medium. Simmer gently,uncovered, until the bouillon is almost gone, stirring now and then. Meanwhilechop the rehydratedporcini into small pieces, reservingthe liquid.
Bringa largepot of salted water to a boil. Add mushroom liquidto the saucetocover the meat halfway (about 1 cup) along with the porcini and continuesimmering until the sauce is loose but not soupy, about20 minutes. Adjust saltand pepper. Fold in cream. Remove from heat and cover.
Addrigatoni to boiling water and cookal dente. When the pasta is almost done,scoop out 1 cup of water and reserve. Drain pasta and return it to the pot. Pourpasta sauce on top and fold in with a spoon. Add a little pasta water to loosenthe pasta; it should not be dry. (It will continue to soak up sauce on the way tothe table). Pass cheese at the table.
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SIMPLE SCALLOPED POTATOES[j from The Joy ofCooking
adapted by Wells Whitneywith acknowledgements to Nancy Sullivan
serves 8
3 cups thinly sliced potatoes, preferably Yukon Golds1 cup thinly sliced yellow onions
3 tablespoons flour6 tablespoons butter, thinly shaved from a cold stickabout 1/4 pound shaved sharp white cheddar cheese
salt and pepper11/2 cups whole milk or half and half
Grease or butter a 10-inch baking dish. In the dish, make three layers each withone-third of the first five ingredients. Start with potatoes and then onions;sprinkle with flour; spread butter and cheese; and season with salt and pepper.Warm the milk and pour it over the completed layers.
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Bake in a preheated oven at 350 degrees for about 1 1/2 hours, uncovered.
This recipe has been adaptedslightlyfrom the one in the dog-eared old 1964edition ofThe Joy ofCooking byIrma Rombauer and Marion RombauerBecker bycousin Nancy Sullivan. That's the year Nancylearned to cookSomehow Anne remembered, from years ago, thatNancy madesome meanscallopedpotatoes -sol called and got these words ofadvice.
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CHEDDAR-JALAPENO CORN STICKS
[j from Shelton Wiseman's recipevia Katherine Koelsch Kriken
makes 14 sticks or one 9-inch loafofcornbread
1 cup yellow cornmeal1 teaspoon sugar
1/2 teaspoon baking soda1/2 teaspoon salt
1 cup well-shaken buttermilk1 large egg
4 ounces (1 cup) coarsely grated extra sharp cheddar1/4 cup finely chopped scallions (white and green parts)
1 to 2 tablespoons finely chopped pickled jalapenos, drained1/2 stick (4 tablespoons) unsalted butter, melted
Equipment: 2 well-seasoned cast iron corn stick pans, each with 7 (5 by 1 1/2-inch) molds or a well-seasoned 9-inch cast iron skillet.
Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes. Whisktogether cornmeal, sugar, baking soda, and salt in large bowl. Whisk together
\i buttermilk and egg in another bowl and add cornmeal mixture with cheddar,scallions, jalapenos, and 2 tablespoons ofbutter, stirring until just combined.
Remove pans from oven and divide remaining 2 tablespoons melted butteramong corn stick molds. Quickly divide batter among molds (about 3tablespoons each) and bake until a tester comes out clean and tops are golden,12 to 15 minutes. If using skillet, pour all the batter into it and bake 15 to 20minutes. Cool in pans for 3 to 5 minutes before removing. Serve warm.
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WELLS' GARDEN MEDLEY
\) by Wells Whitneyserves 4 to 6 as a vegetable dish
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2 small chopped red onions1 chopped red pepper
2 garlic cloves, minced1/2 serrano or similar chile, minced
oil for sauteing1 medium zucchini (if large remove seed section), sliced and quartered
4 Early Girl chopped tomatoes, or similar medium-sized tomatoessalt and pepper
Cook onions, red pepper, garlic, and chile in some oil, in either a skillet or apot. When softened, add zucchini and tomatoes. Salt and pepper to taste.
Goodcold the nextday, with some capers, lemonjuice and choppedcelery. Oruse leftoversfor afrittata or omelet.
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ALFONSO'S FISH IN "CRAZY WATER"i) from Red, White, and Greens
via Anne Hoisted
serves 4 to 6
1 garlic clove, sliced2 to 3 tablespoons extra virgin olive oil
1/2pound cherry tomatoes, cut in half, or cubed plum tomatoes1 fresh hot pepper or chili pepper flakes to taste
1 cup lightly salted water1 1/2 pounds fish fillets (rockfish, red snapper, bass, or any delicately flavored
white fish)salt and freshly ground pepper
1 tablespoon chopped Italian parsleycountry-style bread, toasted
Put the garlic in a largenonstick skillet, drizzle with 1 tablespoon extravirginolive oil, and cook over low heat until soft. Add the tomatoes, hot pepper andlightly saltedwater and bringto a simmer. Cook for 3 to 4 minutes or until thetomatoes have softened.
\^j Put the fish fillets in the skillet, sprinkle with salt and pepper, and cover. Cookover low heat for 5 to 10 minutes or until the fish is done. Remove the fish to a
platterwith a slotted spoon, top with the pan juices, sprinkle with parsley, anddrizzle with the remaining extra virgin olive oil. Serve with toasted country-style bread.
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BROILED LAMB CHOPS WITH HERB CRUSTi j from Ramekins
via Margie Ellisserves 4
4 2-inch "double" loin lamb chopssalt and freshly ground pepper to taste
1 heaping tablespoon each fresh rosemary and parsley leaves1 clove garlic
1 tablespoon olive oil2 tablespoons dried bread crumbs
Trim any excess fat from the chops. Season the meat all over with salt andpepper and set aside at room temperature. Chop the herbs and garlic togetherfinely and combine with the bread crumbs, a pinch of salt and pepper, and oliveoil. Spread the herb mixture in a pie pan or plate.
Set the oven rack so the top of the chops will be about 2 inches from the heat.Preheat the broiler thoroughly.
Broil the chops for 2 to 3 minutes. Remove with tongs and press into the\*J seasoned mixture. Return to the broiler, seasoned side up. Broil for 3 minutes.
Remove and press the uncooked side into the herb mixture. Return to broil todesired doneness.
For rare lamb, cook to an internal temperature of 125 degrees; or for mediumrare, 130 to 140 degrees.
^J
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GRILLED FLATTENED QUAIL OR GAME HENS^j WITH OLIVE SAUCE
from Lulu's Provencal Tableadapted by Sisi Damner
serves 8
8 quail or 4 Cornish game henspepper
1 teaspoon fresh savory leaves, finely chopped3 cloves chopped garlic6 tablespoons olive oil
olive sauce
pinch of coarse salt1 clove garlic, peeled and crushed
4 salt anchovies, rinsed and filleted, or 8 fillets1/2 pound black olives, pitted
2 tablespoons olive oilsalt
With poultry shears, split the quail or game hens the length of the back, from^w^ tail to neck. Open them out, skin side up, ona work surface and press firmly on
each with the heel of your hand to rupture the bones of the breast and the ribcage. Sprinkle with pepper, garlic, and savory, rub well with olive oil. Arrangeside by side on a platter, cover with plastic wrap, and refrigerate for 4 to 5hours.
Make a paste of the coarse salt, anchovies, and garlic in a food processor. Addolives and reduce to a coarse puree, adding enough olive oil to render the pureesupple but not liquid. Set aside in a small serving bowl for later.
Salt the poultry. On a preheated grill, about 6 inches from incandescentembers, grill the quail for about 10 minutes or the hens for about 20 minutes.Grill first on the skin sides for about 4 to 5 minutes making certain the grillmarks are brown not black, then grill on the open side.
Serve with the olive sauce.
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This is a goodway to make game hens more interesting. The recipe isfromProvence andis ever so good servedwith eggplant, peppers, andzucchini
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HOPPIN' JOHN
from Karen Hess's Carolina Rice Kitchenvia Katherine Koelsch Kriken
1 cup dried black-eyed peas2 tablespoons olive oil
1 ham hock (at least 1/2 pound), cracked (optional)1 medium onion, coarsely chopped
6 cups water1/2 teaspoon ground pepper
1 teaspoon crushed red pepper flakes1 teaspoon salt
5 or 6 peeled whole tomatoes or 14 ounces canned tomatoes, drained11/2 cups uncooked long grain white rice (Uncle Ben's)
Wash the peas in a colander and soak them for 4 hours in ample fresh water.When ready, heat olive oil over medium high heat, and brown the ham hock onall sides. Add onion and cook until softened, about 5 minutes. Add water,black pepper, red pepper flakes and salt, and bring to a boil.
Let the mixture boil 10 minutes and then add peas. Maintain low boil,uncovered until peas are nearly tender (25 minutes for black-eyed peas).In a bowl lightly crush tomatoes and add to pot. Add rice to pot, reduce heat tolow, and simmer, covered, for 20 minutes.
Turn off flame and allowHoppin' Johnto steam in pot, lid on, for 5 minutes. Ifusingham hock, remove from pot and shredmeat. Fluff Hoppin' John, and addshredded hock.
Serve with Jalapeno Corn Sticks or corn bread.
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PICKLE FAMILY CHICKEN
i^^y from Judy Grayserves 20+
marinade
1/4 cup salad oil1 cup soy sauce
1/4 cup lemon juice1/4 cup sherry
1/2 cup tomato sauce1 large onion, chopped3 cloves garlic, minced
27 large pieces of chicken
Mix marinade and marinate chicken overnight for at least 6 hours. Bakechicken in marinade at 350 degrees for one hour. Now youcan put the chickenaside for up to a dayor more before grilling it. If there are more thantwohoursbetween the baking andgrilling, you should refrigerate the chicken andtake itout an hour or so before grilling.
Grilling the pre-baked chicken should take only 12 to 15 minutes per piece atthe most.
This recipe was usedforyears by the Laurel Hill Cooperative Nursery whenthey had an annualfundraiser with the Pickle Family Circus. Itwas recentlyusedfor Wells' 70th birthdayparty to serve more than 100people. It's a greatrecipe! The chicken is moist, fully cooked, but not overcooked!
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POLLO DE CREMA TOMATILLO
ij from Jan Chernojfserves 6
6 boneless chicken breasts, skin on2 yellow onions4 cloves garlic15 tomatillos
1 pint crema (Mexican sour cream)kosher salt
Heat a cast iron pan over high heat. Brown both sides of the chicken breasts.Remove from heat and put the pan aside.
Chop the onions coarsely. Peel and slice the garlic. Saute the garlic and onionfor 7 minutes. Quarter the tomatillos and put them in the pan with the onionmixture. Cook for another 7 minutes. Remove from the heat and put themixture into a blender. Blend into a puree. Add 1 1/2 cups of crema and mixagain in the blender.
^j
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Arrange the chicken breasts in the pan over medium heat. Pour the tomatillo-crema sauce over the chicken and cook for approximately 30 minutes, turningthe chicken once.
Serve over rice.
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PORK ROAST STUFFED WITH FIGS
ij adaptedfrom the San Francisco Chronicleby Sisi Damner
serves 8 generously
fig stuffing2 pounds fresh ripe figs (use the dark figs)
1 teaspoon sea salt1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin2 tablespoonsminced thyme leaves
2 cloves minced garlic1 tablespoon paprika1/4 teaspoon cayenne
2 tablespoons olive oil2 tablespoons balsamic vinegar
1 4-pound pork roast,split halfway across for stuffing pocketfig grilling marinade (available at gourmet markets)
oil for searing• , 11/4 cups water^""^ 11/2 tablespoons balsamic vinegar
pork rub1/8 teaspoon cumin
1 tablespoon paprika1 tablespoon thyme
Preheat oven to 375 degrees.
Saving 6 large figs, coarsely chop the remaining figs and put in bowl. Mixtogether salt, pepper, cumin, thyme, garlic, paprika, cayenne, olive oil andbalsamicvinegar. Add this to the figs. Toss and turn the fig mixture, squishingthe figs. Set aside.
Rub the pork loin with the pork rub. Open up the pork roast and place a portionof the fig stuffing inside it and then tie the roast with string. Some of thestuffing may squish out, but not to worry. Save the additional stuffing for thesauce.
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PORK ROAST STUFED WITH FIGS (continued)
Heat oil in an ovenproof skillet over medium-high heat. When the oil is hot,add the roast, searing it on both sides, 3 to 4 minutes per side. Cover the roastwith fig grilling marinade, and move the roast to the oven. Roast for 15minutes then add 1/2 cup water and turn the roast. Continue roasting until meatthermometer reads 145 to 150 degrees. When the roast is done, move it to aplatter and cover with foil while you are preparing the sauce.
To make sauce, put your pan back on the stovetop over high heat. Add 1/2 cupwater, scraping loose bits and deglazing the pan. Stir in 1 1/2 tablespoonsbalsamic vinegar and another 1/4 cup water. Add the remaining fig stuffingmixture. Reduce heat to medium and simmer the sauce until it thickens and
reduces. Chop up the reserved figs and add to the sauce.
Carve the roast in 1-inch thick slices reserving the juice (add it to the sauce).The roast will hold together better if you remove one string at a time whilecarving. Arrange the slices on a platter overlapping and pour the sauce on topof the meat.
^> This porkwas a real hit. I changed certain things in the recipe. I added manymorefigs (easyfor me, since they grow abundantly on ourfig tree!). In addingmorefigs, I more than doubled the sauce. I also changedthe meatfrom twopork tenderloins tiedtogether to oneporkroastopenedon one side. I like porkroasts betterfor this type ofentree. I also addedthefig marinade and thatmade a nice glaze to the roast!
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POZOLE
i) from Jan Chernojf
2 cups dried hominy (available at Mexican groceries) or canned2 pounds pork loin
2 tablespoons olive oil1 onion
1 head garlic32 ounces chicken broth
2 bay leaves1 tablespoon cumin
3 huajillo chileskosher salt
garnishchopped radishes
lemon wedgeschopped cabbage
cilantro
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Soak the dried hominy for 4 hours prior to use. Cut the pork meat into stew-sized pieces. Heat the olive oil in a large pot until just smokingand brown themeat until just pink. Remove the meat and set aside. Chop the onion andgarlic, and saute in the oil in which the meat was browned. When the onion istranslucent, add the chicken broth, hominy, bay leaves, cumin and salt to taste.Set the heat on low and cook for two hours.
Soak the dried huajillo chiles in warm water. Devein and turn into a paste withmore warm water. Add to the broth depending on the amount of spice youwant.
In the last half hour of cooking, put the browned pork back in the pot. Garnish.
This hearty soup is servedfrequentlyfor brunch or lunch with the garnish andtortillas.
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STEW FOR DOGS
(j from the San Francisco Chroniclevia Tucker Halsted-Whitneyand Jake Lonergan
(Beau Gilbertand Gladys Damner like it too)
2 pounds ground turkey2 carrots, cut into pieces (optional since Tucker hates them)
2 apples, cored and cut into chunks1 or 2 sweet potatoes or yams, cut into chunks
1 bunch green veggies (broccoli, green beans, etc.)3 cloves garlic, peeled2 tablespoons olive oil2 tablespoons molasses
1 tomato, quartered1 cup uncooked brown rice
6 cups water
Brown the turkey in a large pot or Dutch oven. Add all the other ingredients,bring to a boil, and simmer until the rice is cooked, about 35 minutes. Puree thestew with an immersion blender. Let cool.
Jakegets a couple ofreally heaping tablespoons each meal insteadof1/2 cupofhis dryfood.
This recipe isparticularlyfun becauseyou don't have topeel or wash theveggies! However, ifyou want to serve this toyour spouse, you mightwant toadd a little seasoning and make him/her sit!
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OATMEAL LACE COOKIES
ij from MelanieJacksonvia Mary Lonergan
1 cup sugar1/2 cup butter1 cup oatmeal
legg3 tablespoons flour
1/2 teaspoon baking powder1 teaspoon vanilla1/4 teaspoon salt
Creambutter and sugar, add egg and oatmeal and mix well. Add remainingingredients. Place a scant teaspoon of batter, 12 to a cookie sheetlined withfoil, allowingplenty of room for cookies to expand. Bake at 350 degrees forless than 5 minutes until golden. Cool completelybefore removing.
^J
^J
LEMON MOUSSE
from Melanie Jacksonserves 4
4 lemons, grated and juiced1 envelope gelatin mixed with 2 tablespoons water
1 cup sugar (or 3/4 cup for less sweetness)1 cup egg whites (from about 6 eggs)
1 cup whipping cream1 pint fresh berries
Grate lemon rinds into saucepan. Add gelatinand water, 1/2 cup lemon juiceand sugar. Stir overmedium heat until gelatin dissolves. Chill until syrupy butnot set. Beat egg whites until stiff and fold into lemonmixture. Whip creamand fold into rest. Pour into individualwine glasses or a one-quart containerand chill. Serve garnished with fresh berries.
Melanie Jackson is a verypopular caterer at Tahoe who has done a lot ofparties and weddings at the Lonergans 'place. The Lemon Mousse was servedwith the Oatmeal Lace Cookies at a ladies' luncheon given byafriend, and theywere a big hit.
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PANNA COTTA
lj from Judy Witts Francini atRamekinsvia Anne Halsted
serves 6 (or 8 less generously)
1/2 envelope Knox gelatin1/4 cup cold water
3 cups whipping cream1/3 cup sugar or equivalent of Splenda
1 teaspoon vanilla
Soften the gelatin in cold water. Heat cream over low heat. Add sugar and stiruntil dissolved. Add vanilla and gelatin. Heat until the cream begins to steam,but do not let it boil. Pour the mixture into individual dishes (or a serving dish),and let it cool.
This can be served is even better served with afresh berry coulis (see below)that is addedafter the Panna Cotta has cooled- or even with a dash ofbalsamic vinegar orjust withfresh berries.
^j
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RASPBERRY COULIS
from MaryLonerganmakes enoughfor 8 servings ofPanna Cotta
4 cups raspberries (or whatever berries are in season)2 to 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juiceChambord, creme de cassis, Cointreau, or other liqueur (optional)
Puree the berries in a blender or food mill. Push through a fine-mesh strainer toremove seeds (this can take quite a while). Add sugar, lemonjuice and liqueurto taste. Pour over the cooled Panna Cotta.
This dessert can be made very Atkins-friendly by usingSplenda instead ofsugar.
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PLUM TORTE
'{j from Maria Koretzvia Sue Gilbert
1 cup sugar1/2 cup sweet butter
1 cup unbleached flour, sifted1 teaspoon baking powder
pinch salt2 eggs
24 halves pitted prune plumssugar, lemon juice and cinnamon to taste
Cream sugar and butter. Add flour, baking powder, salt and eggs and beat well.Spoon batter into a 9-inch springform pan. Place plum halves skin side up ontop of batter. Sprinkle lightly with sugar, lemon juice and cinnamon. Bake at350 degrees for 1 hour. Remove and cool; refrigerate or freeze, if desired. Orcool to lukewarm and serve plain, or with vanilla ice cream or whipped cream.
To servefrozen tortes, defrostand reheat briefly in a 300 degree oven.
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SAUTEED PUMPKIN CRISP
\sj from Ramekinsvia Margie Ellis
serves 6
5 cups sliced pumpkin (sugar pumpkin or butternut squash)4 tablespoons melted butter
3/4 cup sugar1 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon nutmeg1/4 teaspoon allspice
1/4 cup cream2 tablespoons dried cranberries soaked in 1 tablespoon rum
pecan crisp topping4 ounces butter
7 tablespoons brown sugar7 tablespoons flour1/2 teaspoon ginger
1/2 teaspoon cinnamon, 1/2 cup toasted chopped pecans
Preheat oven to 350 degrees.
Saute pumpkin slices in butteruntil just colored and barely soft. Reserve. Mixsugar and spices. Layer a 10-inchporcelain quiche plate with the pumpkinslices. Evenly sprinkle the sugar mixture between the slices. Pour the creamover the pumpkin slices. Place in oven and bake for 25 minutes until thepumpkin is soft. As the pumpkin is baking, mix all the topping ingredients in abowl until the mixture resembles coarse meal. Remove the pumpkin from theoven and sprinkle the crisp with the rum-soaked cranberries and the pecan crisptopping. Return to the oven and bake for 25 minutes more until the crisp isbubbling and the topping is golden. Cool slightlyand serve with rum raisin icecream.
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CHEESE-EGG CASSEROLE
[j adaptedfrom an advertising recipebyKathy Lindenbaum
via Dick and Mary Lonerganserves 8
4 tablespoons butter, chilled11/2 teaspoons dry mustardsmall amount boiling water
1 cup heavy cream (or combination of sour cream and light cream)1/2 pound shredded Gruyere or Emmenthaler cheese (or a mixture)
1 dozen eggs, lightly beaten
Preheat oven to 350 degrees.
Soften 1 tablespoon butter and coat a 9 by 12 inch or 8 by 10 inch glass bakingpan.
Dissolve dry mustard in a tiny amount of boiling water so that there are nolumps. Pour into cream.
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^j
Take half of the shredded cheese and sprinkle throughout buttered pan. Pourhalf of the cream over the cheese. Pour in all the eggs. Sprinkle rest of cheeseover the top. Pour rest of cream over the cheese. Dot the top with theremaining 3 tablespoons of chilled butter.
Bake for 45 to 50 minutes until you're sure the eggs are set. Or, when almostset, turn off the oven and let sit another 10 to 15 minutes or so (you can't reallyovercook this). Cut into pieces and serve.
The casserole is good warm, at room temperature, or reheatedin themicrowave. Serve with red andgreensalsa and/or cremefraiche. Kathy is along-timefriendofMary's. She served this when we were visiting her andherhusbandJeff inSeattle. We lovedit! And it is very suitablefor low-carb diets.
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EGGS PIPERADE
[i adaptedfrom a Sunset recipeby MaryLonergan andErnita O'Brien
serves 12
piperade3 tablespoons olive oil
2 large white onions, halved and thinly sliced2 green bell peppers, cut into 1/2 by 3 inch strips
2 red bell peppers, cut into 1/2 by 3 inch strips2 yellow bell peppers, cut into 1/2 by 3 inch strips
1 pint cherry tomatoes, halved1 pound baked ham, cut into 1/2 by 3 inch strips
In a large skillet, heat the oil over moderate heat. Add the onions and cookuntil softened but not browned, about 5 minutes. Stir in the bell peppers andcook until tender but still brightly colored, about 8 minutes. (This can be doneahead and kept at room temperature.) Add the tomatoes and ham to the skilletand cook over moderately low heat until just warm.
creamy scrambled eggs4 tablespoons butter, divided into two equal portions
^-^ 2tablespoons all-purpose flour1 cup sour cream
2 dozen eggs3/4 teaspoon salt
1/8 teaspoon white pepper
In a small saucepanover mediumheat, melt 2 tablespoons of the butter. Stir inflour and cook until bubbly. Remove from heat and blend in sour cream.Return to heat and cook until bubbly and smooth; set aside. Beat together eggs,salt, and pepper. In a wide frying pan over medium-low heat, melt theremaining 2 tablespoons butter; pour in eggs and cook, gently lifting cookedportion to allow uncookedportion to flow underneath, until eggs are softly set.Remove from heat and gently stir in sour cream mixture.
Turn eggs into a serving dish and surround on two sides with piperade.
The beauty ofthisrecipe is that you can multiply the amounts and make a nicebrunch dish that can be kept warmfor several hours (the eggs staymoist andcreamy). Ernita was Mary's cateringpartner, and they used this dish often.
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TIMBALE OF EGGPLANT AND PEPPERS
\^J WITH CARAMELIZED BALSAMIC VINEGARadaptedfrom Great American Classics
by Judy O'Sheaserves 8 generously
2 1/2 cups seasonal vegetables such as zucchini, onions, eggplant, diced6 cloves garlic
1 tablespoon olive oil1 bunch fresh basil, finely chopped
3 Japanese eggplants sliced lengthwise, very thinly10 eggs
salt and pepper to taste1/4 cup creme fraiche
1/4 cup freshly grated hard cheese1 teaspoon salt
freshly ground pepperhot sauce to taste (optional)
2 roasted red peppers, seeded1/2 cup Gruyere, grated
1/2 cup Caramelized Balsamic Vinegar (see below)
>-^ Saute the vegetables (except the eggplant and red peppers) in the olive oil 10 to20 minutes, dependingon the veggies, until they are very soft, adding the basilat the end, and cool. While the veggies are cooling, preheat the oven to 375degrees. Soften the eggplant slices in the microwave, 2 to 3 minutes and arrangethem in an overlappingflower petal pattern in a large well-oiled souffle dish,leaving the stem ends hanging over the side. It is important that any spaces befilled with odd bits of eggplant.
Break eggs into large bowl and beat gently with a fork. Add the creme fraiche,grated hard cheese, salt, pepperand hot sauce and mix well. Whenthe veggiesare cool, add them to the egg mixture.
With a ladle, pour half of the egg-vegetable mixture into the souffle dish. Placethe roasted, seeded red peppers flat on the surface, and then add the rest of theegg mixture. Fold the ends of the eggplant back overthe mixture andtop withthe grated Gruyere cheese. Form a circle of aluminum foil to very loosely tent(don't touch the edges, so that steam can escape). Bake in the middle oftheoven for 1 hour; take off the aluminum foil. Bake another 15 to 20 minutesuntil the eggs are well set. Use a skewer to test.
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TIMBALE OF EGGPLANT AND PEPPERS
WITH CARAMELIZED BALSAMIC VINEGAR
(continued)
When the timbale has cooled to room temperature (it will collapse a little, butthis is not a souffle, so don't worry), run a knife around the edge to loosen.Place a serving dish large enough to hold and display the timbale, and invert.It should slide out quite easily. Garnish with a squash blossom, and present,passing the Caramelized Balsamic Vinegar to drizzle around the edges onindividual serving plates.
CaramelizedBalsamic Vinegar: Put a whole bottle ofbalsamic vinegar in asmall sauce pan and put it over high enough heat to boil, but not boil over.Reduce the liquid volume by at least 1/2. When it coats a wooden spoon andtastes slightly sweet, remove and let cool. (It will keep for months in therefrigerator and is delicious with roasted veggies, chicken, etc.).
Iprefer this dish at room temperature, but it can be servedwarm or cold.
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