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Our Favorite Recipes 2005

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! \ CHEFS:

! i Sisi and Bert Damner

Margie EllisU Sue Gilbert

Judy Gray^ Maud Hal Iin

Arwne Halstedi i

u Carol Henwood

i Katherine K. Kriken

Kathy Lindenbaum11 Mary and Dick Lonergan

Eric LonerganJ Jeanne Milligan

Donald Ohlen

U Judy O'Shea

i j Thanks to Jan Chernoff, Don Gray, Jeff Lindenbaum,^ Mike O'Shea and Wells Whitney for their invaluable help \r\

testing. And special thanks to Barbara Gately and Tom KempLi for the final proofreading. Cover art by Mary Lonergan,; , with guidance from Mike O'Shea.

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CONTENTS

STARTERS 1

SALADS 10

SOUPS 13

SAUCES AND MORE 16

SIDE DISHES 19

PASTAS AND STARCHES 22

MAIN COURSES 25

DESSERTS 36

BRUNCH, ETC 43

INDEX

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ARTICHOKES WITH GARLIC AND MINT

(CARCIOFI ALLA ROMANA)from Rome at Home by Suzanne Dunaway

recommended by Jeanne Milliganserves 4 to 6 as a first course

111 cup extra virgin olive oil20 baby artichokes, leaves removed down to the yellow part, stems peeled and

greenish tops cut off to the yellow part6 garlic cloves, chopped

4 fresh mint sprigs, leaves only, cut in a chiffonade (thin strips)1/2 teaspoon salt

1/2 cup dry, unoaked white wine (or water)juice of 1 large lemon

Heat the oil in a large pot over medium heat, then add the artichokes, cuttingeach in half if you would like more surface area to be browned. Cook for a fewminutes until golden, turning once. Then add the garlic, mint leaves and salt.

Cover and simmer for 6 to 7 minutes. Add the wine or water, lower the heat,cover and continue cooking for 15 to 20 minutes, until the artichokes are verytender.

Squeeze the lemon juice over the artichokes and serve at room temperature withthe sauce.

, I Ifound that there was not much sauce, so I increased the wine by 1/4 cupfromjj the original recipe. This isan easy but tastyfirst course, and I added on the

plate a small helping ofcherry tomatoes (with oil and a splash ofbalsamicvinegar) for color and sweetness.

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PARMESAN-WALNUT SALAD IN ENDIVE LEAVESfrom The Gourmet Cookbook

via Mary Lonerganmakes 12 to 15 appetizer servings

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1 small garlic clove1/2 teaspoon salt ~,

1tablespoon mayonnaise !J2 tablespoons fresh lemon juice

2 tablespoons olive oil H1 6-ounce piece of Parmigiano-Reggiano, sliced and cut into 1/8-inch dice

1/2 cup celery, cut into 1/8-inch dice1 cup (3 1/2 ounces) walnuts, lightly toasted and chopped

1/4 cup finely chopped fresh flat-leaf (Italian) parsley5 or 6 Belgian endives, trimmed and leaves separated H

Using a large knife, mince and mash garlic into a paste with the salt. Whisktogether garlic paste, mayonnaise, lemon juice, and oil in a medium bowl. Stirin cheese and celery. Then stir in walnuts, parsley, and salt to taste.Refrigerate, covered, for at least 3 hours to allow flavors to develop. H

Mound about 1 heaping teaspoon of the salad onto the wide end of each endiveleaf. n

/ usually arrange the endive on a bed ofparsley and garnish with tiny tomatoes. HIfyou have too muchfilling, refrigerate and use it the next day. Theflavorsremain really good. n

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ROASTED MUSSELS

a classical Spanish tapafrom Maud Hallin 's hard eating and drinking in Spain

serves 6 to 8 for drinks

1 pound of mussels (30 to 35 small mussels)2 cloves of garlic (a scant 2 teaspoons)

3 tablespoons bread crumbs (one slice of old bread)2 tablespoons olive oil

1/4 teaspoon saltpepper

1 bunch (about 7 tablespoons) chopped Italian parsley (the flat type)

Preheat oven to 400 degrees.

~ Wash mussels under running water. Pour drained mussels into hot pot or castiron pan. Dry roast in oven. Remove the mussels when they have opened about

j an inch. Discard any mussels that won't open.

{ Turn on broiler.

Allow mussels to cool and remove one side of the shell. Remove any "beard."J Mix bread crumbs with garlic, salt and pepper, then with parsley and oil. Top

each mussel with 1/2 teaspoon of the parsley mixture. Put mussels on a bakingi | sheet or stack in an oven-proof bowl. If your broiler is at the top of the oven,LJ putmussels on lower rack, and broil for 2 to 3 minutes. This is best served

right away, but it is also good cold the next day. The shell will allow people tojj slide the mussel into their mouths. Good outdoor food.

i | / like to usefreshly toasted Acme bread crumbs. Tear bread apart, then toast it^ and grind it in afood processor.

SALMON %%HUEVO CON LIMON"

from an Alhadefffamily Sephardic (Mediterranean-Jewish) reciperecreated by Kathy Lindenbaum

serves 6 to 8 as a first course

2 pounds very fresh salmon, cut into 4 or 5 ounce pieces, skin-on3 whole eggs

4 large lemons (3 juiced and strained, 1 sliced for garnish)1 bunch parsley, stems discarded and leaves finely chopped

Matzo cake flour (not 'meal')1 tablespoon saltpepper to taste

olive oil

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Make sure you get the freshest fish possible. We tell the fish purveyor that we j"]need the fish for "sashimi." Make the dish early in the day, or the day before,so that the flavors have a chance to marry. P

!jWash the fish pieces and pat dry, leaving just enough moisture to help the flouradhere. Then lightly and thoroughly coat each piece with Matzo cake flour on Hboth sides. Put all pieces, skin-side down, in one layer in a large frying pan,and barely cover with water. Add about 4 tablespoons olive oil and the juice ofone lemon. Then sprinkle with parsley (saving a tablespoon for garnish), saltand pepper all over. Cover the pan and cook over medium heat for 10 to 15minutes. Turn off heat and let fish cool in the pan. H

While the fish is cooling, beat the eggs together in a blender, and then slowlyadd the rest of the lemon juice and 2 tablespoons Matzo flour. Whenthoroughly blended, transfer to a large mixing bowl and slowly add the still-hot/warm fish broth from the frying pan, as you whip the egg mixture at the ["[same time. This is best accomplished with 2 people, one holding the covered -•-frying pan with the fish, and "straining" the fish broth into the egg mixture. Ifyou don't have two people, strain the fish broth into another bowl with a pour j Ispout (leaving the fish pieces in the pan), and then slowly pour the broth intothe mixing bowl a little at a time, beating in-between. H

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u SALMON "HUEVO CON LIMON"

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• , Pour the egg and fish broth mixture over the fish pieces in the frying pan. ThenJ slowly reheat, and gently shake the pan at the same time to coat the fish, and

continue shaking the pan until the sauce thickens. This could take 5 to 10!, minutes, but keep the heat low and continuously shake the pan, so

u' that you don't "recook" the fish as you form the "custard" sauce. Remove the. , pan from heat and let cool. Then refrigerate the pan.

When ready to serve, set the pan out until it reaches room temperature. Youcan VERY gently reheat to room temperature also. Serve each piece of salmonwith a generous amount of sauce, and garnish with parsley.

This dish has traditionally been used at Passover as a substitutefor the EasternEuropean "gefiltefish." It is wonderful all year round as a first course, or asa lighter main course. The sauce is essentially a light savory egg custard, soyou may have to practice a bit to get to the desired consistency. But theprocessis easy to replicate once you've tried it, and theflavors are wonderful!

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SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTSfrom Bon Appetit, December 1999

via Dick Lonerganmakes 10 appetizer serivngs

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8 ounces soft fresh goat cheese1 1/2 tablespoons fresh tarragon, chopped p1tablespoon fennel seeds, finely crushed [ 1

2 teaspoons grated lemon peel1/2 teaspoon coarsely ground black pepper H

2 1/2 tablespoons olive oil30 thin slices French bread baguette

12 ounces thinly sliced smoked salmonlemon peel stripstarragon leaves ["]

Preheat oven to 350 degrees. Mix goat cheese, tarragon, fennel seeds, lemonpeel, and black pepper in a small bowl to blend. Set aside.

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Brush oil over both sides of bread. Arrange bread in a single layer on a large Hbaking sheet. Bake in oven until bread is just crisp, about 5 minutes per side.

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnishwith lemon peel and tarragon sprigs. Arrange on platter and serve.

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We had a lot of leftoversmoked salmon. This turned out to be an excellent way \ 'to use it up. The cheese mixture and toasts can be made 2 days ahead. Covercheese mixture and chill. Cool toasts and store airtight at room temperature. |j

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* SPANISH POTATO OMELET

(TORTILLA DE PATATAS)^ a classical Spanishpicnic and "drink" dish (tapa)

which MaudHallin learned to love in Spainjj serves 4for dinner, 6 to 8for drinks

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2 medium-sized Yukon gold or other firm potatoes (10 ounces)3 tablespoons olive oil

1 large yellow onion (about half as much as of the potato)3 large eggs

1 teaspoon salt (more if desired)

Cut potato in thin slices (2 to 3 mm.). No need to peel potatoes, if fairly new.Saute potatoes in 2 tablespoons oil until translucent. In the meantime peel andquarter onion, and slice thinly. Mix eggs in a large bowl with the salt and pourin the potatoes when they are done and cooled, keeping the oil in the frying pan.Saute the onions in the frying pan until translucent and cool and transfer to egg

UJ and potato mixture. Add more salt if necessary and mix well to coat thepotatoes with the eggs.

You can now either as in older times fry the omelet on the stove or in the ovenlike a frittata. A 9-inch frying pan with straight edges is perfect. The omeletshould be about an inch thick. Add a tablespoon of oil to the warm pan andpush in the potato mixture. When half-done and potatoes are browned, turnupside down onto a plate, and slide back down into the frying pan, to cook theother side, or turn the broiler on in the oven to brown the top side.

Serve hot, cold or at room temperature.

You can also using a baking sheet, and reduce its size with some aluminumfoilifyou only have a large baking sheet.

This is meant to be ratherblandbuta little bit salty, since, at a tapas bar, it willbe balanced with olives, serrano ham, marinated anchovies, or the like. Youalso could add chopped roasted redpeppersfor color.

TOMATO-ONION TART

from the San Francisco Chronicle Thursday Wine Section.via Katherine Koelsch Kriken

serves 8 as a first course, many as an hors d'oeuvre

1 large yellow onion1 tablespoon extra virgin olive oil plus additional as needed

2 sprigs thymekosher salt

ground black pepper H2 or 3 medium-sized tomatoes

1 sheet pre-packaged puffpastry dough, defrosted (about 7 or 8 ounces) n3 ounces pitted Kalamata olives, thinly sliced or chopped3 ounces grated smoked provolone, Gouda or mozzarella

1/4 cup plus 2 tablespoons Panko bread crumbs Hchopped parsley or thyme (optional)

Preheat the oven to 400 degrees.

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Cut onion in half, peel and slice thinly lengthwise (from root to stem end). HAdd oil to medium skillet over medium to medium-low heat. When

skillet is hot, add the thyme sprigs and onions; season to taste with salt and _black pepper. Cook, stirring occasionally, until onions are soft and golden and I |moisture is evaporated (the volume should be decreased by 1/3 to 1/2), about 20to 25 minutes. Remove the thyme when it becomes aromatic and has perfumed Hthe onions. Remove pan from the heat and set aside. The onions can be made aday ahead and refrigerated. Meanwhile, cut tomatoes into 1/4-inch slices;spread slices out on aplate to drain (don't stack more than afew slices I |together).

Unfold the puff pastry dough onto a flour-dusted board or piece of parchmentpaper. Roll out slightly to make the dough about 1/8-inch thick. Use a sharpknife to cut dough inhalfor into individual-sized tarts. To make an optional jjcrust edge, trim a 1/2-inch piece from each edge, moisten with water and flip itover on top of the large piece. Trimthe excess lengthsof crust so it fits; gently npress the crust to seal it to the bottom of the tart. Prick the dough well with a ' Jfork (except the edges). Bake until light golden and cooked through, about 25to 30 minutes. The crust edge, ifadded, should puff up. j~|

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J TOMATO-ONION TART

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i Allow the puff pastry to cool slightly. Spread the onions over the pastry andU top with the olives. Combine the grated cheese and panko. Cover the onions

with about half of the cheese mixture; sprinkle the cheese with parsley orchopped thyme. Discard any excess liquid from the tomatoes. Arrange thetomato slices in overlapping rows on top of the cheese and season to taste withsalt and pepper. Finish with the rest of the cheese mixture. Bake until onionsare heated through, the tomatoes are warm and juicy and the cheese is meltedand browned, about 7 to 10 minutes.

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This vegetarian tart is a delicious accompaniment to grilled lamb or beeforwithfish such as salmon, tuna or halibut. Great as well with drinks asappetizer. Heavenly when served warm but also good at room temperature.

CHEESE BISCUITSfrom Anne and Mary's cousin Ellen Hoisted

makes about 40 2-inch biscuits

1 pound sharp Cheddar cheese, grated1/4 pound butter, softened

jj 1/2 to 1 teaspoon Cayenne pepper (to taste)1/2 teaspoon Worchestershire sauce

1 teaspoon paprika1/2 teaspoon dry mustard

1 1/2 cups flourtoasted sliced almonds (optional)

Combine all ingredients except almonds in a food processor until the mixturecomes together in a ball. Roll into logs about 2 inches in diameter, wrap inwaxed paper and chill.

When ready to bake, preheat oven to 300 degrees. Slice 1/4 inch thick and puti j an almondslice in the center of each, if desired. Bake on a parchment-covered

cookie sheet for 20 to 25 minutes.

This recipe was included in Joy ofCooking (1960's version). Ellen made thesefor us in Michigan. She added the spices, improving the taste a lot.

CHICKEN AND FRISEE SALAD

WITH ROASTED RED PEPPERS, TOASTED ALMONDS AND r

MANCHEGO CHEESEfrom Bon Appetit r-i

adapted by Mary Lonerganserves 6

2 tablespoons unsalted butter1/2 cup sliced almonds

1/2 teaspoon Pimenton de La Vera (Spanish smoked paprika)1 large shallot, minced

3tablespoons sherry wine vinegar j~j1/2 cup extra virgin olive oil

1 large head of frisee (about 8 ounces) torn into bite-size pieces n1/2 cup drained roasted red peppers from ajar, cut into thin strips 1J

one 3-pound purchased roast chicken, meat torn into bite-size pieces2 ounces shaved Manchego cheese (about 1/2 cup)

1/4 cup diced prosciutto, sauteedsalt and pepper «-,

Melt butter in heavy skillet over low heat. Add almonds and cook, stirringfrequently until fragrant and golden, about 10minutes. Transfer almonds to Pipaper towels, sprinkle with Pimenton de La Vera and season with salt. Can bemade 1 day ahead. —

Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing withsalt and pepper. Toss the frisee with half of the dressing. Distribute the frisee Hon 6 individual plates. Arrange chicken and red peppers over frisee. Thendrizzle the remaining dressing over the top and sprinkle with almonds, cheeseand prosciutto.

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This is a wonderful spring and summer lunch salad. ["]

You can roast your own peppers and chicken ifyou like.

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HEIRLOOM TOMATO AND WATERMELON SALADreminiscent ofa salad served at Wild Goose Restaurant

[J by Mary Lonerganserves 6 to 8

\ i^ 2 tablespoons shallots, minced

1 tablespoon Italian parsley, mincedJ 2 tablespoons champagne vinegar

1/3 cup lemon olive oil; ! 1/2 teaspoon sea salt" 1/4 teaspoon pepper

2 pounds heirloom tomatoes, varying sizes and colorsjj 1 head butter lettuce, leaves separated

1 small seedless watermelon, chilled| j 1 basket sweet one hundred or cherry tomatoes, halvedu 1/4cup fresh mint, chopped

U Make vinaigrette by combining shallots, parsley, champagne vinegar, olive oil,salt and pepper. Slice tomatoes about 1/2-inch thick. Cut watermelon (without

j j rind) into similar-size pieces, slightly thinner than tomatoes. Toss lettucewithw some of the dressing and arrange leaves on individual plates. Layer watermelon

and tomatoes on top of lettuce, alternating colors and sizes attractively andjj drizzling with some of the dressing. You may have watermelon left over.

Garnish with sweet one hundred or cherry tomatoes. Season with additional saltI j and pepperas desired. Sprinkle mint over top and drizzle with the remaining^ vinaigrette.

jj This is a very refreshing summer orfall salad. The watermelon and mintsomehow enhance theflavor of the tomatoes.

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ORANGE SPICED SALAD

WITH DRIED CRANBERRIES AND PECANSfrom Gourmet, December 1997

adapted by Sisi Damnerserves 8 j I

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6 tablespoons honey n1 1/2 tablespoons water ' '

3/4 teaspoon ground allspice1/3 teaspoon ground ginger jj

1 cup pecan or walnut halves and pieces2 teaspoons sugar

3/4 cup water3/4 cup cranberry juice cocktail

1/2 cup dried cranberries f|8 oranges, peel and white pith removed, sliced into 1/2 inch-thick rounds and

chilled ntfresh mint sprigs (optional garnish) I *

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Preheat the oven to 325 degrees. Line abaking sheet with parchment paper. j~[Mix the first four ingredients in a large bowl to blend. Add the nuts and toss tocoat well. Strain the nuts, reserving the liquid, and spread the nuts onto thebaking sheet. Sprinkle nuts with sugar. Bake until golden brown (watch thenuts carefully so they do not bum), about 17 minutes. Cool completely.

Whisk the 3/4 cup water, cranberry juice and reserved liquid from the nuts in amedium saucepan to blend. Stir in dried cranberries. Bring to a boil. Reducethe heat to medium-low and simmer until the cranberries are softened and the

liquid is reduced to a thin syrup, about 20 minutes.

Arrange the orange slices on a platter. Spoon the cranberry mixture over theoranges. Sprinkle the nuts on top. Garnish with mint, if desired.

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nThis can be made 3 days ahead. Store the nuts airtight at room temperature.Cover and chill the cranberry mixture. H

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CLAM AND SORREL SOUP WITH CREAM AND MIREPOIXvia Anne Halsted

serves 4

3 ounces mirepoix, consisting of 3 tablespoons each of diced carrot and dicedcelery, and 4 tablespoons of diced onion

2 small bay leaves1/2 cup dry white wine

2 pounds small, hard-shell clamsfish broth or other water, as needed

1 cup heavy cream1 cup loosely-packed sorrel, chopped

freshly ground pepper

Put the mirepoix, bay leaves, and wine in a 3-quart stainless steel pot. Rinse theclams of any sand and add them to the pot. Bring to a simmer, cover the pot,raise the heat, and steam the clams for 4 to 5 minutes, or until they are open.Turn off the heat and transfer the clams with tongs or a slotted spoon to a bowlto cool, leaving the juice, mirepoix, and bay leaves in the pot. Be sure to tastethe liquid the clams release. If it is very salty, pour off some of it and dilute thebase with the same amount of fish broth or water.

Shuck the clams when cool enough to handle, discarding any that haven'topened, and add any juices and mirepoix that have drained from them back tothe pot. Chop the clams coarsely into 1/4-inch bits. Add the cream and sorrelto the pot. Bring to a simmer, add the clams and heat for 2 minutes. Grindpepper on top and serve.

Portions are intendedto be small. The soup is plenty rich andflavorful! Goodcrusty bread in theform ofbuttered croutons or afreshly bakedor warmed loaftopull apart at the table is indispensable to this soup!

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ROASTED RED PEPPER SOUP

recreated by Kathy Lindenbaum (recipe origin unknown)serves 6 to 8

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8 large red sweet peppers, cored and seeded T32-ounce can (or box) of chicken stock

1/2 teaspoon cayenne pepper p1clove garlic, crushed and sauteed I !

1/3 cup cognac4 tablespoons butter, cut into small pieces T

salt

creme fraiche

very thinly sliced lemon for garnish (Meyer is best) n

Slice peppers in half. Place halves skin-side up and broil until skin is blackened |~evenly. Remove from heat and place all pieces in a paper bag. Set aside forabout 10 minutes. Then take each piece outof thebag andremove skin, which nshould slideoff, and discard. I

Puree the peeled peppers with half the chicken stock. Add cayenne pepper and ("1garlic and puree until smooth. Remove to a large soup pot and add the rest ofthe stock and heat until almost boiling. Add cognac and cook for several _.minutes until flavors blend. I

Lower heat to keep warm, and then blend inbutter pieces a few ata time, [~[whisking or stirring constantly. Add salt to taste. Serve garnished with 'swirled-in creme fraiche and float a thin lemon slice on top.

/ have also made this soup withjars ofalready roasted and skinned redpeppers. It's a real time-saver, and with a good product, you should be able toproduce the sameflavorful result. You can also add more soup stock ifyouwant a thinner soup, or want to stretch the recipe, adjusting other ingredients totaste.

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SPRING ASPAkAGUS SOUP

from chefJames Ormsby ofJack Fdistaffrestaurantvia Dick and Mary Lonergan

serves 8

2 bunches fresh asparagus, woody ends removed1 large russet potato, peeled and diced

[J 1/2 cup diced yellow onion1 stick unsalted butter

| | 1 tablespoon salt" 1 tablespoon sugar

2 quarts waterjj 1/2 cup whitewine

1/4 cup heavy cream| | pepper, nutmeg, more saltu Cayenne pepper (optional)

\j Heat a 3 to 4-quart pot over medium heat. When hot, add butter and melt untilit begins to turn golden brown. Then add onion, potato, salt and sugar and stir

I j for 5 minutes. Then add white wine and water. Stir and increase heat to high.u Bring to a boil and cook for 10 minutes.

J Take the asparagus and cut the tips off. Blanch the tips in the boiling soup basefor 3 to 4 minutes in a strainer. Take them out and cool them on a plate.

i Reserve tips.U

Chop up the remaining asparagus and add it to the soup base. Cook for only 3J minutes. Remove from heat and puree in small batches in ablender. Make sure

to blend each batch for 1 to 2 minutes to make it very smooth. Strain and placei i in a clean pot. Heat, add the cream, and season with salt, black pepper andi-l nutmeg to taste. Add Cayenne pepper if desired. Serve topped with the

asparagus tips.! i

At the JackFalstajf restaurant, this was garnishedby adding thin diagonalI I slices ofgreen garlic and 5 small scallops per serving as the soup wasU reheated. James also suggests a cupofdiced red radishes mixed with a

teaspoon ofchoppedfresh mint, a teaspoon ofsalt, and a tablespoon ofolive oil! ! asan alternative garnish.

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nCUCUMBER AND MINT SALSA J

from Cooking One on One by John Ash Pvia Anne Hoisted I !

makes about 2 cups

2 medium cucumbers (English, Armenian, or Kirby), peeled, seeded and diced(about 2 cups) r-»

1tablespoon finely slivered garlic | I1 teaspoon finely minced Serrano chile

1/4 cup green onions or scallions (white and green parts), cut on an angle ("]1/3 cup fresh lime juice

2 teaspoons sugar or equivalent sugar substitute1/2 cup chopped fresh mint leaves

2 tablespoons olive oilsalt and freshly ground pepper to taste

3 tablespoons chopped unsalted, dry-roasted peanuts (optional)

Combine all the ingredients in a bowl and set aside for at least 30 minutes. This j Iis best eaten the same day, because the color will start to turn.

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This salsa can serve as both a marinade and a sauce for grilled lamb chops,pork, orchicken. To use asa marinade, place two servings ofmeat (4 lamb nchops, for example) in ashallow pan or resealable plastic bag, pour halfof the \salsa (1 cup) over the meat and refrigeratefor at least 30 minutes and up to 2hours. Before grilling the meat, brush off the marinade and grill to your liking. HServe the meat topped with the remaining salsa and a sprinkling ofpeanuts.

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DELICIOUS FRESH CRANBERRY RELISHshared by Susan Chamberlain via Sisi Damner

1 package fresh cranberries1 large onion, quartered1 1/4 to 1 1/2 cup sugar

3 tablespoons horseradish2 tablespoons sour cream (or yogurt)

Coarsely chop the cranberries and onion in a food processor. Mix with thehorseradish, sugar and sour cream in a separate bowl. I think it is better not toadd those ingredients to the food processor, as the mixture could lose its chunkytexture.

j j This is such a different taste with the Thanksgiving or holiday turkey. It wouldbe equally delicious withprime rib roast or a filet roast.

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FRESH MINT CHUTNEYj i adaptedfrom Gourmet, July 2004^ by Sisi Damner

makes approximately 2 cupsi

2 cups packed mint leavesj j 8 scallions, coarselychoppedu 2 small Serrano chilies, coarsely chopped(include the seeds)

2 large cloves of garlic, choppedJ 1/2 cup fresh lime juice

4 tablespoons waterI 4 teaspoons sugar or Splenda

" 1 1/2 teaspoons ground cumin1 1/2 teaspoons salt (optional)

UCoarsely puree all of the ingredients in a food processor. Keep chilled untilserving, and, presto, you have a delicious sauce or chutney that goes beautifullywith lamb, chicken, or pork.

It is best to use this the same day you make it, as it does darken overnight.When used shortlyafterpreparing, it has a beautiful brightgreen color.

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nMOROCCAN SPICED TOMATO JAM

from the San Francisco Chronicle nrecommended by Jeanne Milligan 1

yields 5 cups

n2 pounds sweet 100 cherry tomatoes, or other ripe, flavorful cherry tomatoes,

stemmed

1 1/2 cups light brown sugar1 1/2 cups granulated sugar

2 lemons, ends removed, halved lengthwise and sliced thin, with seeds removed1/3 pound fresh ginger, peeled and sliced into coins

1 cup cider vinegar1 tablespoon toasted cumin seed, ground

1 tablespoon ground cinnamongenerous 1/4 teaspoon ground cloves j

several scrapings of whole nutmegsalt and freshly ground black pepper

1/2 teaspoon orange blossom water (optional)

Put cherry tomatoes whole in asaucepan. Add both sugars and cook over j""]moderate heat, stirring, until the sugar dissolves. Add the lemons and 1 cupwater and bring to a simmer. p.

In a blender, puree the ginger and vinegar. Add to the tomatoes, along with thecumin, cinnamon, cloves and nutmeg. Simmer briskly until mixture is thick, "1dark and flavorful and reduced to about 5 cups, about 1 hour. Season to tastewith salt and a generous amount of black pepper. Let cool. Stir in orangeblossom water, if using.

This is a very usefuljam, to be used as a sweet-and-sourcondimentfor grilledlamb or chicken. Orspoon a little on topofa crouton or toastpoint spreadwith soft goat cheese.

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ASPARAGUS PUDDINGfrom the San Francisco Chronicle

u via Anne Halsted

serves 9 as a side dish, 6 as a main course

1 tablespoon unsalted butter, 3 cups trimmed asparagus cut on the bias into 1/2-inch pieces

L 1 cup thinly sliced scallions (white and green parts)1/3 cup flour

| 3 egg yolks^ 3 eggs

3 cups heavy cream|J 2 teaspoons kosher salt

| | Preheat oven to 375 degrees. Grease a9by 9-inch shallow baking dish with^ butter. Combine asparagus and scallions ina bowl; toss with the flour. In a

separate bowl, whisk together egg yolks and whole eggs. Add cream and salt;J whisk until fully incorporated. Spread asparagus and scallions evenly in

prepared baking dish. Pour egg-cream mixture over vegetables. Bake on| middle rackof ovenfor about 1 hour, turning dish once to assure evenu browning. When done, pudding should have a rich brown crust and feel like a

firm pillow when touched.

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Let pudding cool for at least 10 minutes before serving. It will set but remainsoft. Serve warm or at room temperature. Use a large spoon to scoop out

" portions.

Easy comfort food for breakfast, lunch or supper!

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nCANNOUNI BEANS WITH PEPPERS (FA6IOLI CON I BIBI) (by Donald Ohlen

serves 4

1 red pepper1 yellow pepper

1/2 cup olive oil, plus more for sauteeing2 shallots, minced j

1 can cannolini beans

1 cup arugulasalt and pepper

Parmigiano-Reggiano cheese

Roast peppers over an open flame until blackened. Put in paper bag for about10 minutes, until cool enough to handle. Peel, seed and cut into strips. Place ninto a bowl with 1/2 cup olive oil. Saute shallots in olive oil. Add drained Ibeans, peppers and oil to pan. Add arugula and wilt slightly. Add salt andpepper to taste. Place on plate and shave cheese on top. T

This is great with lamb.

ROOTS

by Donald Ohlenserves 4

2 large carrots r2parsnips '1 rutabaga

2tablespoons butter |j2 tablespoons water

1 tablespoon brown sugarsalt and pepper

Peel and slice carrots, parsnips and the rutabaga diagonally into 1/2-inch pieces.Try to make them roughly the same size. Parboil the rutabagas for about 10minutes. Saute the vegetables over medium heat in 1 tablespoon of butter,water and brown sugar. Cover and cook for 15 minutes. Uncover and cookuntil the vegetables are brown and caramelized (about 10 more minutes); thenadd the last tablespoon of butter and cook for 5 more minutes.

Serve with beeftenderloin, veal chops or other heartymain courses.

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QUINOA SPINACH BAKEfrom Martha Stewart Living, September 2001

via Carol Henwood

serves 8 generously

vegetable sprayabout 1/4 cup bread crumbs

1 pound spinach (fresh or frozen, chopped)2 tablespoons olive oil1 medium onion, diced2 cloves garlic, minced

1 tablespoon fresh thyme1 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes2 cups cooked quinoa (from 1 cup uncooked)

1 cup nonfat cottage cheese1/4 teaspoon fresh ground pepper

salt to taste

2 large eggs, lightly beatenParmesan cheese, grated

Preheat oven to 375 degrees. Spray an 8 by 8-inch glass or ceramic dish withvegetable spray and coat with bread crumbs. Blanch spinach for 10 seconds;then ice down, squeeze, and chop (or thaw and squeeze frozen). Heat oil in amedium saute pan. Add onion, garlic, thyme, rosemary, and pepper flakes.Saute until onion is translucent, about 8 minutes. Put into medium bowl andadd spinach, quinoa, cottage cheese, pepper, salt and eggs. Pour into the bakingdish and bake 60 to 70 minutes. Sprinkle with Parmesan cheese and cook 5more minutes. Slice and serve warm.

^ Quinoa is a grain that comesfrom the Andes Mountains ofSouth America. Itwas one of the three staplefoods, along with corn and potatoes, of the Inca

jj civilization.

\ j You canfind quinoa at healthfood stores and some supermarkets. To cook, useu twoparts water to one part quinoa. Bring to a boil and simmerfor about 15

minutes.

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nMEDITERRANEAN PESTO PASTA WITH SUMMER SQUASH

by Eric Lonerganserves 8

1 cup olive oil, plus 1 1/2 tablespoons fl2 cups fresh basil leaves '

4 sprigs fresh thyme2 tablespoons roasted almonds

6 tablespoons Parmesan cheese (and more grated to serve with the pasta)2 teaspoons ground nutmeg

2/3 cup Greek yogurt4 cloves garlic

1/2 teaspoon salt (or more, to taste)1 teaspoon Cayenne pepper (more or less to taste)

1 cup dry white wine1 onion, chopped

3 medium zucchini, sliced3 medium yellow squash, sliced

1 pound pasta, such as fusilli, corkscrew or even potato gnocchi

Combine all ingredients up to the wine in a food processor, then bring to a boiland simmer over low heat for 10 minutes. Add the wine and keep simmeringfor 3 to 4 more minutes. Reserve.

Saute onion and squash in 1 1/2 tablespoons olive oil until the squash is tender,5 to 10 minutes. Reserve.

Boil salted water and add fusilli. When pasta is al dente, drain, add to the sautepan, stir in the sauce and serve with grated Parmesan.

This spicy pasta goes well with roast chicken.

You can use about 2 pounds ofany seasonal squash as a substitute.

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PASTA WITH SPRING ONIONS

AND SMOKED SALMON CREAM SAUCEfrom Gourmet, May 1982

re-organized by Katherine Koelsch Krikenserves 8

3/4 cup unsalted butter2 cups heavy cream

2 cups spring onions, thinly julienned in 3-inch lengthwise ribbonsSJ (purple-white bulb to pale green part of tops)

white pepper and salt to tastei | 2 tablespoons salt for boiling waterU 1/2 pound smoked Norwegian salmon, sliced 1/4 inch thick

and cut into 3/4-inch piecesI | pasta of your choice (capellini or linguini is best)

lemon zest

In a large heavy skillet melt the butter over moderate heat, add the cream, andbring the liquid to a boil, whisking. Reduce the mixture over moderately high

i heat, add spring onions, stirring gently and occasionally for 3 minutes, or untilmixture is thickened. Add the white pepper and salt to taste, and keep the sauce

I | warm.

UIn a kettle bring 8 quarts of salted water to a boil, add the pasta and cook it

I I according to directions. Drain the pasta well and transfer it to the sauce in theskillet. Add the smoked salmon and heat the mixture over low heat, tossing it

I to coat the pasta with the sauce until it isjust heated through. Transfer toLi heated platter. Garnish generously with lemon zest (Eurekas orMeyers) to taste.

; j According to preference, home-made scallion pasta can be substitutedfor-" conventional commercial. The intenseflavor and color ofspring onions are, emphasized by combining the onions in sauce with salmon ribbons. Wefind

jj Norwegian salmon gives the rightflavor to this recipe. A birthday luncheonfavoritefor John "Son ofNorway" Kriken on the dock ofSoda Bay.

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RISOTTO WITH SHRIMP, ASPAkAGUS AND PANCETTAadapted by Jeanne Milligan

serves 2 as a main course or 3 as afirst course

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1/2 pound thin young asparagus, woody ends snapped off p2 tablespoons olive oil

1/3 cup finely chopped onion1/2 cup Arborio rice

1/4 cup dry white wine2 cups low-sodium chicken stock, heated H

1/2 pound small shrimp, peeled and de-veined '2 ounces thinly sliced pancetta, finely chopped

2 tablespoons heavy cream1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried

salt and freshly ground black pepper

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Fill a large deep skillet with salted waterandbring to a boil. Add asparagus riand cook until just tender; drain, shock under cold water and drain again. Cutcrosswise into 3/4-inch pieces, wrap in paper towels and set aside. Reserve four Htips for final garnish. '

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Heat olive oil in a large skillet over medium heat. Add onions and saute until j jgolden. Stir in rice, turning to coat the grains with oil and continue cookinguntil rice begins to turn opaque, 1 to 2 minutes. Pour in wine and cook until pliquid almost evaporates, stirring constantly.

Begin adding simmering stock to rice, a half cupful at a time, constantly stirringand waiting until liquid is absorbed before adding more. Cook until rice is aldente, about 20 to 25 minutes.

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Before adding the last cupful of stock, stir in shrimp and pancetta. Cook untilshrimp turn pink. Once shrimp are cooked, stir in reserved asparagus, cook 1to j2 more minutes, then stir in cream and tarragon. Season to taste with salt andpepper. Serve atonce on heated plates. p

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u COURT BOUILLON (FISH STEW FROM GUADELOUPE ANDMARTINIQUE)

U from Mark Bittman's Fishvia Sue Gilbert

| serves 6

j 2 tablespoons olive oilU 2 tablespoons flour

1 cup chopped onion| !. 1/2 cup chopped scallion (or more onion)

1 tablespoon minced garlicI | 1bay leafU 1/2 teaspoon ground allspice

1/2 teaspoon dried thymei j 1/4 cup chopped fresh basil (optional)

1/2 cup minced fresh parsley1/4 teaspoon Cayenne pepper (more if desired)

L salt and pepper to taste2 cups chopped tomatoes, fresh or canned (do not drain)

I ! 1 cup dry red wine<Umi 2 cups any fish or chicken stock orwater

one 3-pound red snapper, gutted, scaled, cleaned and cut into 4 or 8 piecesLI (about 11/2 pounds of cleaned snapper)

2 tablespoons fresh lemon juice

u Make a roux byheating oil in large saucepan over medium heat; when oil ishot, add flour and stir until browned, about 4 or 5 minutes.

U

Add onion, scallions, garlic, and seasonings (reserve half of the parsley forJ i garnish). Cook, stirring, until onions are soft. Add tomatoes and cook 10^ minutes more. Add wine and stock and simmer 5minutes. Add fish and poach

over medium heat until cooked through, about 5 to 8 minutes. Add lemon juice,L garnish with parsley and serve in bowls with crusty bread.

I J Bittman explains that this is the single-fish stew ofGuadeloupe and Martinique^ as opposed to the basicfish simmering stockofNew Orleans.

25

DUCK WITH LAVENDER AND PLUMSfrom the San Francisco Chronicle

via Jeanne Milligan and Anne Halstedserves 4

1 1/2 to 2 pounds duck breast, skin on1 tablespoon olive oil

1 medium yellow onion (about 2 cups, chopped into 1/2-inch pieces)2 teaspoons minced garlic

4 large, ripe plums (about 3cups, chopped into 1/2-inch pieces) f]2 sprigs thyme

2 teaspoons dried lavender (two dried sprigs)3/4 to 1 cup pinot noir or other fruity, low-tannin red wine

1/2 teaspoon light brown or granulated sugar, to taste1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Remove the duck from the refrigerator and let sit at room temperature for about15 minutes.

Add the oil to a medium-size saucepan over medium heat. Saute the onionsuntil soft and translucent, Add the garlic and cook until aromatic. Then add the ^plums, thyme, 1 1/2 teaspoon of lavender and wine. Simmer for 10 minutes and \jremove the thyme to avoid overpowering the lavender. Then continuesimmering until the fruit is tender, the flavors are mild and the wine reduces, Habout 20 minutes, stirring occasionally. Remove the lavender. Add sugar, saltand pepper to taste. —

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While the plums are cooking, prepare the duck. To be enjoyed at its best, duckbreast should be cooked medium-rare or at most, medium. Remove any pin Hfeathers, then rinse and dry. Remove the long thin "tender" (the small, thin 'muscle with the white tendon that is on the underside of the breast) and cut outthe tough white tendon. Trim away excess skin. Cut two sets ofdiagonal I jscores in the skin to make a diamond pattern, being careful not to cut into theflesh. This helps render the fat and makes the skin crispy. H

Grind the kosher salt, 1/2 teaspoon of lavender and pepper together in a mortarand pestle. Rub mixture into the duckand season with additional salt and Jpepper to taste.

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u DUCK WITH LAVENDER AND PLUMS(continued)

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Heat a skillet (just large enough to hold the breasts) over medium heat. Make[J sure the skillet is hot; place the breasts in skin-side down. Reduce the heat to

medium-low; let the skin render so it becomes golden brown and crispy.! !

u Rip the duck over and finish cooking to desired doneness. The internaltemperature should read about 125 degrees on an instant-read thermometer for

[J medium-rare. This should take several more minutes, depending on the size ofthe breasts. Remove the duck from the skillet and place skin-side up on a

j j warmed platter; cover loosely with foil and rest about 5 minutes before slicing.Li

Slice the duck and fan it on a warmed plate; spoon the plums alongside. Servejj with salad greens simply dressed with extra virgin olive oil, lemon juice, salt

and pepper, or with a starch and vegetable of your choice.

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m There is more than one kindand size ofduck: Peking duck breasts are closer tosingle serving size, while Muscovy breasts can each be close to one pound or

jj more. The small breasts can be served whole, but the Muscovy breasts shouldbe sliced, since one breast can easily serve two or more. Cooking timefor the

j duck will vary, depending on the type and size ofduck breast used.w

Jeanne and Annefound this recipe separately and both thought it wasI delicious!

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HERB POACHED TENDERLOIN WITH BAROLO SAUCE ''from the New York Times, adaptedfrom Scott Carsberg

recommended by Jeanne Milliganserves 4

n1 tablespoon fresh oregano or marjoram

1teaspoon fresh thyme leaves P1bay leaf i

6 basil leaves

1 teaspoon paprika Hone 20 to 24-ounce piece of beef tenderloin, at room temperature

2 tablespoons extra virgin olive oilsalt and pepper

3 cloves garlic, slivered1 cupbeef stock (if canned, use low-sodium) R

1 cup Barolo or other sturdy red wine

Choose a pot large enough to submerge meat; fill with water and bring to a boil.Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rubmeat all over with olive oil, then season well with salt and pepper. Rub the Pherb mixture into meat and spread garlic all over; it need not be too neat.Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage ,_,and twisting ends to seal. Wrap package tightly inaluminum foil. | I

Submerge meat in boiling water, and cook for 12 minutes for medium-rare n(check with an instant-read thermometer, which should show 120 degrees whenmeat is done). Let rest for about 10 minutes.

Meanwhile combine stock and wine in a small saucepan and cook until reducedto less than 1/2cup. Season with salt and pepper. p[

Unwrap meat (scissors will be helpful), slice and serve with sauce.

This brings a great deal offlavor to an otherwise bland cut ofmeat. It isusually served withfingerling potatoes, simply boiled with salt, crushed with afork and seasoned with salt, pepper and olive oil. I also served this with afirstcourse ofzucchini pesto tarts and a salad with a lemonjuice dressing.

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LAMB A LA PERIGOURDINE; Evelyne Prefs recipe

w adaptedfor the JJ. S. by Judy O'Sheaserves 8

: ij !

l cup waterI 2 1/2 cups flour

iJ 1/2 teaspoon saltl leg of lamb, bone in

I | l large onion, roughly choppedl bouquet garni (bay leaf, thyme, rosemary)

i 3 tablespoons olive oilU 2 tablespoons cognac

l liter bottle of Montballsiac wine (or another dry sauteme)| I 2 bulbs garlic, separatedbut still in their "chemises"

; - Make a dough of the flour, water and salt to seal the lid of a heavy casserole.ul Knead it until it holds together well, adding more flour if necessary during the

kneading. Put it aside covered with a towel so it doesn't dry out.; ji /

Preheat the oven to 325 degrees. On the stove top bring a pot of salted waterlarge enough to hold the leg of lamb to a boil with the onion and bouquet garni.

U Let boil 10 minutes and add the leg of lamb. Return to boil, lower heat andsimmer about 15 minutes. Remove the lamb and dry well. (Reserve the water

• i to cookothervegetables). Put the olive oil in the bottom of a heavy casseroleu that has a tight-fitting lid. Place the lamb in the casserole and flambe the meat

with cognac that has been heated in the microwave for 15 seconds. When theflame has died, pour in the wine and sprinkle the cloves of garlic over the meat.Bring the liquid to a boil, remove from the heat and put on a lid. Form a thick

| rope with the dough, long enough to seal the edge of the casserole. Put the^ sealed casserole with the lamb and wine in the oven for at least 4 hours. The

. dough lets the steam pass but not too much. To serve, pull the meat off the[j bones and put back in the juices. Servethe lamb with the juices,garlic cloves,

cooked dough and some potatoes. Potatoes au gratin are traditional.

: iUJ This is, without question, the best lamb I've ever eaten. Can't describe the

t pleasure ofthis succulentmeat, almosta confit.

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nPETRALE SOLE ROLLS WITH CAULIFOWER PUREE

from the San Francisco Chronicle pvia Anne Halsted

serves 4

1/2 head cauliflower (about 1 pound) leaves and core removed6 tablespoons unsalted butter

kosher salt to taste

freshly ground pepper to taste1 tablespoon heavy cream, or as needed P\4 medium to large Swiss chard leaves

1 to 2 tablespoons snipped chives4 double Petrale sole fillets, about 4 ounces each

2 teaspoons salt1 tablespoon minced shallots

4 teaspoons capers, rinsed3 tablespoons lemon juice

chopped parsley for garnish

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Trim the cauliflower, then cook in heavily salted boiling water until soft —when [~|a knife can be easily inserted. Drain and puree in a food processor with 2tablespoons of butter. Season with salt and pepper. If needed, add a littlecream to make a smooth puree. But don't add too much; it should still remainfirm. Cover and set aside.

Bring a pot of salted water to a boil. Cut the tough rib out of each chard leaf,leaving as much leaf intact as possible. Rinse the leaves and blanch in the potof boiling water until soft and pliable, about 30 seconds. Drain and set aside.

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Preheat the oven to 400 degrees. Stir the chives into the cauliflower puree. ["]Spoon some puree onto the back of each chard leaf. Roll up the puree in eachleaf, tucking in the sides to make packets small enough to fit into a rolled-up _fish fillet (the packet should be no longer than the fish fillet is wide). j j

Liberally season both sides of the fish with salt and pepper. Place a puree Hbundle toward the tail end ofthe fillet. Roll entire package up - the thin tail 'end and thicker end should meet or slightly overlap.*

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PETRALE SOLE ROLLS WITH CAULIFOWER PUREE

(continued)

Heat the oil in a large ovenproof skillet over medium-high heat. Place thestuffed fillets seam-side down in the skillet and sear for 5 to 10 seconds.

Place the skillet in the oven to finish cooking —about 7 to 10 minutes, until thefish is cooked through and the cauliflower is hot. Allow additional time if thecauliflower puree is cold.

Transfer the rolls to warmed plates or a platter and loosely cover with foil tokeep warm.

To make the pan sauce, return the skillet to the stove. Add 4 tablespoons ofbutter and the shallots. Cook over medium heat, occasionally swirling orstirring, until the butter starts to brown and smells nutty, and the shallots arecooked. Remove the skillet from the heat, add the capers and lemon juice andpour over the fish. Garnish with parsley.

This recipe sounds more difficult than it is. You can actually prepare the chardand cauliflower a day ahead; you can also prepare the sole rolls up to thepoint(*) above ofcooking them several hours ahead and refrigerate them allrolled up so that only the cooking (which only takes a total of15 minutes at themost) remains to be done at the last minute.

Serve with Sauvignon Blanc or Fume Blanc.

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ROAST TENDERLOIN OF VEAL

WITH CHANTERELLES, PEARL ONIONS AND RED WINE

SAUCEvia Dick Lonergan

serves 8

Red Wine Sauce

750 ml. bottle of Cabernet Sauvignon (or other good dry red wine)3 cups unsalted beef stock (or veal stock)14 1/2 ounce can low salt chicken broth

3 large shallots, finely chopped

Veal with Chanterelles and Pearl Onions

2 pounds veal tenderloin (probably 2 tenderloins)3 tablespoons olive oil

3 tablespoons diced shallots16 ounces fresh chanterelles, cleaned and stem ends trimmed [

16 ounces pearl onions, blanchedsalt and pepper to taste n

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For the wine sauce, combine wine, stock, chicken broth and shallots in a largesaucepan. Boil until liquid is reduced to agenerous 1cup, at least 45 minutes. JjStrain. (This can be made a day ahead and refrigerated.)

nTo blanch the onions, cut off the stem end. Place them, unpeeled, in boiling Jwater for 3 minutes. Remove them to a bowl of ice water. When cooled,squeeze each onion out of its peel. \\

Preheat oven to 350 degrees. Season veal with salt and pepper. In a heavysaute pan, sear veal on all sides in 1 tablespoon of olive oil until golden brown.Place pan in oven and roast for about 20 (check after 15) minutes for mediumrare (internal temperature of 120 degrees). Remove from oven and keep warm. |~|

While tenderloin is roasting, heat remaining olive oil in a saute pan. Addshallots and saute until translucent over medium heat. Add chanterelles and

saute for 2 minutes. Add pearl onions and saute for 3 more minutes. Seasonwith salt and pepper. Reduce heat and keep warm. [~

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ROAST TENDERLOIN OF VEAL

WITH CHANTERELLES, PEARL ONIONS AND RED WINE

SAUCE

(continued)

To serve, divide mushroom and onion mixture among 8 plates. Slice veal andarrange on top. Drizzle with Red Wine Sauce.

We made this sauce for a leg oflamb, but it was so good that we have beenserving it with the Veal Tenderloin, since there was a similar, but less intense,wine sauce originally with that recipe. Thesauce keeps well in the refrigeratorfor at least a week. It is equally good with beef(steak or roast).

SOUTHWESTERN STEAK RUBEric Lonergan's creation

as documented by Dick Lonerganenoughfor 8 New York steaks

2 tablespoons chili powder1 tablespoon ground cumin1 1/2 teaspoons onion salt1 1/2 teaspoons garlic salt

3/4 teaspoon ground oregano2 tablespoons paprika

1 tablespoon brown sugar1 1/2 teaspoons cinnamon

pinch Cayenne pepper

Mix all ingredients together. Rub generously all over both sides of the steaks[j and let sit for about 20 minutes. Grill as you like them cooked.

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Eric made this at afamily reunion in Michigan. It was such a big hit thatweduplicated it the next week.

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PROSCIUTTO-WRAPPED SALMON WITH CORN SALSAadaptedfrom the San Francisco Chronicle, June 9, 2005

by Bert and Sisi Damnerserves 6

3 ears of white com, not too sweet1 red pepper, minced

4 medium Roma tomatoes

1 tablespoon olive oil2 tablespoons minced shallots P1 1/2 teaspoon minced garlic

4 ounces fresh diced shiitake or crimini mushrooms (about 1 cup)2 to 3 tablespoons unsalted butter

salt and pepper to taste2 teaspoons finely chopped parsley, additional to garnish ["]six 4-ounce portions of boneless, skinless salmon fillets

6 ounces thinly sliced prosciutto ^olive oil | I

For the salsa, cut the kernels off of the ears of corn (about 2 cups) and reserve ,Hthem along with the red pepper. Remove the skin from the tomatoes by 'blanching them in boiling water. Remove the seeds, dice into small pieces andset aside. J}

Heat olive oil over medium heat and add the shallots and garlic (saute carefully Pas garlic burns easily). Cook a few seconds and then add the mushrooms, cornand butter. Cook, stirring occasionally, until the mushrooms have released theirliquid. Stir in the com, pepper and half of the tomatoes and keep warm while jjcooking the salmon.

Season the salmon lightly with pepper. Wrap prosciutto around each piece of ! .'salmon; coat the prosciutto with oil. Grill the salmon over high heat or in anonstick skillet to desired doneness (about 4 minutes a side), so the prosciutto jcrisps without overcooking the salmon.

Just before serving, stir the rest of the tomatoes into the salsa, season with salt I -and pepper and finish with parsley. Divide the salsa among warmed plates;place apiece of salmon on each and garnish with extra parsley. |""|

The crispyfish would be delicious with other salsas as well. n

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VIETNAMESE GRILLED 5-SPICE CORNISH GAME HENSfrom Joyce Jue 's class at Ramekins

via Judy Grayserves 8

4 Comish game hens, cut in half through the breast and back

5-spice Marinade4 cloves garlic, pressed through a garlic press

3 green onions, white part only, or 2 shallots, finely minced1 1/2 tablespoons sugar

1/2 teaspoon salt1/4 teaspoon black pepper

1/2 teaspoon 5-spice powder1 1/2 tablespoons Vietnamese fish sauce (nuoc mam)

1 1/2 tablespoons light soy sauce1 1/2 tablespoons dry sherry or rice wine

For the marinade, in a large mixing bowl, combine thoroughly the garlic, onion,sugar, salt, black pepper, 5-spice powder, fish sauce, light soy sauce and drysherry. Add hens and marinate in a sealed plastic bag for a few hours orovernight, refrigerated.

Prepare the grill. Grill hens over medium hot coals for 15 minutes. Turn over.Grill 15 minutes longer or until they are thoroughly cooked through.

These hens are easy to prepare and quick to cook. The 5-spice powder can befound in any spice section. The Ramekins class wasfun and thefood tasty.

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AUNT JANINA WALCZAK'S APPLE CAKE

as translated by Anna Walczakand interpreted by Richard (Michael Stanislaw Walczak) Lonergan

serves 8

1/4 cup sugar plus 1 tablespoon1/2 cup water

1/2 teaspoon vanilla (optional)4 eggs, separated

1cup cake flour (or "00" flour) f]1 teaspoon baking powder

3 large Granny Smith apples, each peeled, cored and cut into 6 pieces

Preheat oven to 350 degrees. Butter a 9-inch springform cake pan.

Mix 1/4 cup sugar, water and vanilla. Add egg yolks, and beat for 4 minutes.Thoroughly mix the flour and baking powder; gradually add to the liquid andmix well.

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Whip the egg whites to soft peaks. Add one tablespoon of sugar at the final fstage of whipping. Stir the whipped whites into the batter. Pour into the -buttered cake pan. Stick the apples in the batter.

Bake for 35 to 40 minutes. Cool slightly before serving.

Dick's newly-found Uncle Marian and Aunt Janina live in Warsaw. Marian isthe only surviving sibling ofDick'sfather, Stanislaw, who died in Englandduring World WarII before Dick was born. Anna, their daughter, who isDick's cousin, translatedfor us. Her English is very good. In Polish, this iscalled a "szarlotka." They served this (anda lot ofotherfood and alcohol) f*when we metfor thefirst time this year during our visit to Poland. •

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u CLASSIC FRENCH CHERRY CLAFOUTISi adaptedfrom many recipes

U including Time/Life Foods ofthe World: Provincial French Cookingby Kathy Lindenbaum

; ! serves 8 to 12u

! I 2 to 3 cups pitted sweet cherries orother whole berriesLj 4 whole eggs

1 1/2 cups half and halfi I 1/3 cup sugar

1/3 cup all-purpose flour; 1 tablespoon vanilla

U 1 scant tablespoon fresh lemon juicewhipped cream and powdered sugar for garnish

U Preheat oven to 350 degrees.

\ jjj Butter an 8 by 12-inch glass or ceramic baking dish, or a large quiche baking

dish, depending on shape you want dessert to take - wedge for quiche pan,I squares/rectangles for oblong pan.

Wash cherries or berries and dry thoroughly. Put them in the bottom of thejj buttered baking dish in just one layer, packed close together.

! ! Put the half and half in a blender, turn it on to "mix" and add the eggs, one at aw time, until well-blended. Then add all other ingredients with the blender

running. Blend until smooth, scraping down the sides to be sure all of the flourjj and sugar are evenly distributed and dissolved. Let the batter sit for a few

minutes. Then pour it evenly over the fruit in the baking dish.

u Bake for 50 to 60 minutes in the center of the oven, until the top is goldenbrown. Cool and let sit for at least half an hour before serving. Cut into desired

jj servings and garnish plates with sprinkled powdered sugar over all, and adollopof whipped cream (or creme fraiche) on the side.

I !1-f While this recipe is made with cherries, blueberries work equallywell, as do

other FIRM, whole berries. Make sure they are very dry, with no excess water.jj Thefinished dish should have the consistency oflight custard with afirm top.

Delicious, fool-proofand extremely easy to make!

37

n

nDANISH ALMOND RING CAKE

adaptedfrom an old Danish recipe pby Sisi Damner \ <serves 8 to 10

n10 eggs, separated

2 cups sugar2 cups ground almonds

8 ounces good quality semi-sweet chocolate1pound powdered sugar, sifted jj

4 tablespoons sherry or Grand Marniersliced strawberries

n

nPreheat oven to 325 degrees. Butter a large 11 or 12-inch ring moldgenerously. Beat the egg whites, adding the sugar ahalf cup at atime, until j|stiff. Add the ground almonds, stirring gently by hand with a rubber spatula.Pour into the ring mold and bake for 40 minutes. The cake will appear slightly pcrusty when done. Itwill rise up and then flatten down as it cools. Cool iton a Mrack. Loosen the sides of the cake with a knife and turn it onto a serving plate.

nt

Melt semi-sweet chocolate and beat in the egg yolks along with the powderedsugar (the original recipe calls for more powdered sugar, but I have cut back on pthe amount of sugar used) and the sherry or Grand Marnier. Cover the cake l Iwith this chocolate mixture.

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Fill the center of the cake with sliced strawberries, and pass additional sliced • •'strawberries in a bowl.

This is a verydramatic dessert. It musthave evolvedfrom the "Kransekake,"which is a celebratory cake servedat weddings, Christmas, anniversaries and nbirthdays. This recipe was given to me many years ago by aDanish woman; I '. 'have always treasured it.

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U EASY LEMON-ALMOND CAKEt from Luscious Lemon Dessserts

u via Judy Grayserves 8

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1 cup all-purpose flouri | 1teaspoon baking powderU 1/4 teaspoon salt

1/4 cup milki I 2 tablespoons finely grated lemon zest

1 teaspoon vanillai 1 1/2 tablespoons pure lemon extract

Li 1/3 cup granulatedsugar1/3 cup packed almond paste at room temperature

1/4 cup unsalted butter at room temperature2 large eggs

confectioners sugar for dusting

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Position a rack in the middle of the oven and preheat the oven to 350 degrees.Lightly butter an 8 by 1 1/2-inch round cake pan. Place parchment or waxedpaper on the bottom; butter and flour the paper.

Sift together the flour, baking powder, and salt in a small bowl. Whisk themilk, zest, lemon extract, and vanilla together in another small bowl. Beat thegranulated sugar, almond paste, and butter with an electric mixer on low speedin a large bowl until the mixture begins to come together. Increase the speed tomedium and beat, scraping down the side of the bowl, until light and fluffy.Add the eggs, one at a time, beating well after each addition. Reduce the speedto low and add the flour mixture alternately with the milk mixture in batches,beginning and ending with the flour.

Transfer the batter to the prepared pan and smooth the top with a rubber spatula.Bake for 30 to 35 minutes, until the cake is golden brown and a wooden pickinserted in the center comes out clean. Let cool on a wire rack for 15 minutes

and turn out of the pan onto the rack to cool to room temperature. Remove theparchment paper and invert the cake. Just before serving lightly sift theconfectioners' sugar over the top of the cake.

This is a nice tea cake when garnished with blueberries and raspberries.

39

GINGER CAKE

originally from Chez Panisseadapted by Mary Lonergan

serves 12

1 cup mild molasses1 cup sugar

1 cup canola oil2 1/2 cups flour

1teaspoon ground cinnamon jj1/2 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper1 cup water

2 teaspoons baking soda4 ounces fresh ginger, peeled and finely chopped J""]

2 eggs, at room temperature

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Preheat oven to 350 degrees. i [

Grease and flour 10-inch bundt pan (or a 9-inch cake pan, 3 inches high). P

Mix together the molasses, sugar and oil. In another bowl, sift the flour, ncinnamon, cloves, and black pepper together. I j

Bring the water to a boil in a saucepan. Stir in the baking soda and mix the hot flwater into the molasses mixture. Stir in the ginger. '

Gradually mix the dry ingredients into the batter. Add beaten eggs and I |continue mixing until everything is thoroughly combined. Pour the batter intothe prepared cake pan. Bake in the center of the oven for about an hour (check nafter 45 minutes), until the top of the cake springs back when pressed. Cool the 'cake for at least 30 minutes and invert onto a platter.

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Serve with unsweetened whipped cream and raspberries.

Thefresh ginger makes this very special. Hint: use the side ofa spoon toscrape off the ginger peel. It works like magic. While the recipe asksforchopped ginger, you could use amicroplane to grate it. The ginger taste will jjbe less intense.

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MAPLE BREAD PUDDING WITH FRUIT COMPOTEfrom The New York Times

via Sue Gilbert

Fruit Compote1/2 cup water

1/2 cup creme de Cassis2 tablespoons sugar

1/2 tablespoon fresh lemon juice2 cups blackberries

! Maple Bread Pudding^ 4 tablespoons butter

1/2 pound bread, cut into cubes of about 1 1/2 to 2 inches (challah or other eggM bread is best)

1 1/2 cups heavy cream\ i 1 cup milk<-i 2/3 cup maple syrup

4 eggs1 pinch salt

1 teaspoon vanillawhipped cream

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For the compote, bring water, creme de Cassis and sugar to boil, stirringoccasionally until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in

w lemon juice, then poursyrup overblackberries and stir to combine.

U For the bread pudding, preheat oven to 350 degrees. Grease an 11 by 13-inchbaking dish liberally with butter and add bread cubes.

Bring cream, milk and syrup to boil. Watch carefully and stir occasionally sothat mixture does not scald. Separately, whip whole eggs. When milk mixturehas come to a gentle boil, remove from heat. Add slowly to eggs, then add saltand vanilla. Pour over bread. Bake 50 minutes.

To serve, cut into squares and top with whipped cream and fruit compote.

Thefruit compote can also be served warm or cold over pudding orpannacotta.

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OLD-FASHIONED ICE BOX COOKIES

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from Hazel Stitt nto Sisi Damner [ \

makes2 logs ofcookie dough, about 4 dozen cookies

1 cup butter1 cup powdered sugar

1/2 cup sugarlegg

2teaspoons vanilla jj2 1/4 cups flour

1/2 teaspoon baking soda1 cup of small black currants or 1 cup of mini-chocolate chips

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Combine the butter, sugars, egg and vanilla until light and fluffy. Combine the P\flour and baking soda. Stir into the butter mixture and mix well. Stir in thecurrants (or chocolate chips). Shape into 12-inch logs. Cover with plastic wrap r^and chill thoroughly until the logs are firm. Slice into 1/4-inch pieces. Place I Ionto ungreased cookie sheets. I like to bake my cookies on "Silpat" rubberbaking mats. r

Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. nli

This is a recipefrom our childhood! Hazel Stitt and I have been sharingrecipesfor the last 36 years and this one is a winner. You can keep the "logs" Hin the refrigeratorfor a least a week, or one could easilyfreeze some logs tohave on handduring the busy holidays. One could also become very creativeand substitute the currants or chips with other small treats.

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u COTTAGE CHEESE PANCAKESi from Diana MacFarlane

U via Mary andDick Lonerganmakes about 24 mediumpancakes

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^ 1 pint cottage cheese, , 6 eggsLj 4 tablespoons vegetable oil

1/2 cup flourj | 1/2 teaspoon saltu 1/2 teaspoon baking powder, , basket of blueberries

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Mix all ingredients in a blender. Cook pancakes on a griddle.

When pancake is almost ready to turn, scatter 8 to 10 blueberries on top, thenturn and cook the other side. Be sure not to undercook.

These are easy and verypopular. Diana MacFarlane is a collegefriend ofMary's, and Diana's grandchildren love thepancakes.

Li AAARTA'S ICED TEAfrom Mary's goodfriend Marta Johnson

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^ 16 cups wateri 7 (or more) tea bags, decaf if you desire

U 1 bunch of mint3 lemons, halved (Meyer lemons are best)

I ! 1 cup sugar1 small can frozen orange juice

U Boil the water. When it starts to boil heavily, turn off the burner and add the teabags, mint, lemons (you can squeeze them as you add them) and sugar. Let

j j steep until the tea is as strong as you like. Wait until it cools and add the orange^ juice, stir and strain. Serve chilled orwith plenty of ice.

I '- This is very good, especially on a hot summer day! The Lonergans at Tahoehave used itfor a grown-up drink called uThe Adjidaumo" by adding vodka.

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EGGS DIJON

submitted by Katherine Koelsch with Anne Halsted's permissionserves 4 (or 8with one egg each)

1 teaspoon Dijon mustard1/4 teaspoon salt1 cup sour cream

1 tablespoon grated Gruyere cheese1 tablespoon dry white wine

8eggs f|buttered bread crumbs

Mix the mustard, salt, sour cream, grated cheese and the wine to make thesauce.

Preheat the oven to 350 degrees. Break the eggs into a greased shallow bakingdish. (You could put two eggs into each of four ramekins.) Spoon the sauceover the eggs and sprinkle buttered bread crumbs over the top. Place the bakingdish (or ramekins) in a pan of hot water in the oven for about 15 minutes oruntil the eggs are cooked the way you like.

This was a favorite ofcallers back in the good old days at 200 Francisco whereAnne and Paulette (Yolo Taylor) served it often. It is also good with Englishmuffins.

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u GOAT CHEESE, ARTICHOKE AND SMOKED HAM STRATA, i from Gourmet, December 1997U adapted by Sisi Damner

serves 8 to 12I i! )

^ 2 cups whole milk\ 1/4 cup olive oil

Lj 8 cups of 1-inch cubes of sourdough bread, crusts removed1 1/2 cups whipping cream

5 large eggs1 tablespoon chopped garlic

1 tablespoon salt (optional, since the ham is salty)3/4 teaspoon black pepper

1/2 teaspoon nutmeg12 ounces soft, fresh goat cheese, crumbled (about 3 cups)

2 tablespoons chopped fresh sage1 tablespoon chopped fresh thyme1 1/2 teaspoons herbs de Provence12 ounces smoked ham, chopped

three 6 1/2-ounce jars marinated artichoke hearts, drained and halvedlengthwise

1 cup (packed) grated Fontina cheese1 1/2 cups (packed) grated Parmesan cheese

Preheat the oven to 350 degrees. Butter a 13 by 9 by 2-inch glass baking dish.Whisk milk and oil in a large bowl. Stir in the bread. Let it stand until theliquid is absorbed, about 10 minutes.

Whisk the cream and next 5 ingredients in another large bowl. Add the goatcheese. Mix the herbs in a small bowl to blend.

Place half of the bread mixture in the prepared dish. Top with half of the ham,artichoke hearts, herbs and cheeses. Pour half of the cream mixture over thebread mixture. Repeat the layering once more, ending with the cream mixture.Bake the dish uncovered until firm in the center and brown around the edges,for about 1 hour. This dish can be made a day in advance.

This is a wonderful brunch dish. Ourfamily has loved it on Christmasmorning. You mayaccompany it with the Orange SpicedSalad with DriedCranberries and Pecans.

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nGRANOLA WITH FLAXSEED

from the New York Times r-iadapted by Margie Ellis I I

makes 5 1/2 cups

n2 cups old-fashioned oats

1cup sweetened shredded coconut p3/4 cup sliced blanched almonds

1/4 cup vegetable oil1/4 cup honey T

1 tablespoon flaxseed oil1/2 cup cranberries p

1/2 cup golden raisins 1!1/4 cup sunflower seeds

1 tablespoon ground golden flaxseed fl

Preheat oven to 350 degrees.

Toss the oats, coconut and almonds together in a medium bowl. Whisk the nvegetable oil and honey and stir into the oat mixture. Spread the oat mixture on ' »a rimmed baking sheet. Bake, stirring and turning often, until golden brown,about 20 minutes. Let cool 10 minutes and then toss in the flaxseed oil. Let

cool completely. Add the berries, raisins and seeds and ground flaxseed.r-j

Can be stored in an airtight container for 10 days orin the freezer for two to ' 'three weeks.

n/ have made this many times, and thefamily loves this recipe. I keep the groundflaxseed in thefreezer. Ifyou double this recipe it may take a little longer in theoven. No need to be a slave to the ingredients. Think apricots and othergoodiesfor a new twist —just keep theproportions the same.

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INDEX

STARTERS

Artichokes with Garlic and Mint

(Carciofi alia Romana), 1Cheese Biscuits, 9Moroccan Spiced Tomato Jam, 18Parmesan-Walnut Salad in Endive Leaves, 2Roasted Mussels, 3Salmon "Huevo con Limon", 4Smoked Salmon, Fennel and

Goat Cheese Toasts, 6Spanish Potato Omelet (Tortilla de Patatas), 7Tomato-Onion Tart, 8

SALADS

Chicken and Frisee Salad with Roasted Red

Peppers, Toasted Almonds and Manchego, 10Heirloom Tomato and Watermelon Salad, 11Orange Spiced Salad with Dried

Cranberries and Pecans, 12

SOUPS

Clam and Sorrel Soup with Creamand Mirepoix, 13

Roasted Red Pepper Soup, 14Spring Asparagus Soup, 15

SAUCES AND MORE

Corn and Mushroom Salsa, 34Cucumber and Mint Salsa, 16

Delicious Fresh Cranberry Relish, 17Fresh Mint Chutney, 17Moroccan Spiced Tomato Jam, 18Red Wine Sauce, 32

SIDE DISHES

Asparagus Pudding, 19Cannolini Beans with Peppers

(Fagioli con i Bibi), 20Quinoa Spinach Bake, 21Roots, 20

PASTAS AND STARCHES

Mediterranean Pesto Pasta

with Summer Squash, 22Pasta with Spring Onions

and Smoked Salmon Cream Sauce, 23Risotto with Shrimp, Asparagus and Pancetta, 24

MAIN COURSESAsparagus Pudding, 19Chicken and Frisee Salad with Roasted Red

Peppers, Toasted Almonds and ManchegoCheese, 10

Court Bouillon (Fish Stew fromGuadeloupe and Martinique), 25

Duck with Lavender and Plums, 26Herb Poached Tenderloin

with Barolo Sauce, 28Lamb a la Perigourdine, 29Petrale Sole Rolls with Cauliflower Puree, 30Prosciutto-Wrapped Salmon

with Corn Salsa, 34Roast Tenderloin of Veal with Chanterelles,

Pearl Onions and Red Wine Sauce, 32

Southwestern Steak Rub, 33Vietnamese Grilled 5-Spice

Cornish Game Hens, 35

DESSERTS

Aunt JaninaWalczak's Apple Cake, 36Classic French Cherry Clafoutis, 37Danish Almond Ring Cake, 38Easy Lemon-Almond Cake, 39Fruit Compote, 41Ginger Cake, 40Maple BreadPuddingwith Fruit Compote, 41Old-Fashioned Ice Box Cookies, 42

BRUNCH DISHES

Cottage Cheese Pancakes, 43Eggs Dijon, 44Goat Cheese, Artichoke

and Smoked Ham Strata, 45

Granola with Flaxseed, 46

DRINKS

Malta's Iced Tea, 43

MARINADES AND RUBS

Cucumber and Mint Salsa, 16

5-Spice Marinade, 35Southwestern Steak Rub, 33