cafe cuisine recipes

Happy Hour

Light Bistro

Tea Times

CAFÉ CUISINE

Café Cuisine

These carefree cooking recipes are brought to you by DuPontTM Teflon®

For more information, visit www.teflon.com/carefreecooking 3

When you’re craving something, you want it now.

But these moments come and go quickly, and

you don’t want to spend too much time preparing

and cooking what you’re hungry for. That’s why

DuPont™ and acclaimed chef and author Gail

Greco have teamed up to develop a series of

easy-to-prepare receipes for happy hour snacks, afternoon munchies, and deserts.

Best of all, these receipes offer enough variety to satisfy everyone in your family.

Gail Greco – cook, food journalist, and editor of the Carefree Cooking section

of the DuPont™ Teflon® web site – has created this series of recipes to help you

quickly prepare those between and after meal snacks that are sure to please

everyone. Gail is the author of 16 books on cooking and entertaining, many of

which were Book-of-the-Month Club selections. Plus, a former executive food

editor for the Discovery Channel, her Country Inn Cooking television show on PBS

was honored with the James Beard Foundation award for Best TV Food Journalism.

DuPont invented non-stick coating for cookware and has been the leader ever

since. DuPont™ Teflon® features patented multi-layer technologies to ensure

superior performance and durability. The DuPont certification seal you’ll find

on all cookware coated with Teflon® non-stick coating means that it has met the

toughest standards for quality and performance. That’s why for over forty years,

chefs and homeowners alike have enjoyed the benefits of cookware coated with

DuPont™ Teflon® non-stick coating. The coatings have helped create healthier,

better-tasting meals, with less time needed for cleaning up afterwards. Because

you have better things to do, like saving time for the things that matter most.

We hope you’ll enjoy these carefree cooking recipes.

Please share them with your family and friends. Special thanks to:

Rita Calvert, food stylist

Jacques Smith, prep chef

Tom Bagley, photographer

Caprese Garlic Bread

s 1 large loaf Italian bread

s 4 tablespoons butter, softened

s 1/3 cup grated mozzarella cheese

s 4 cloves garlic, minced

s 1/4 cup grated Parmesan cheese

s 1 teaspoon dried basil

s 1 teaspoon dried parsley

s 1/2 teaspoon crushed red pepper flakes

Preheat the oven to 350 degrees. Cut the bread loaf in half lengthwise. Spread

each half with softened butter. Sprinkle the mozzarella and chopped garlic evenly

over the butter.

In a small bowl, mix the Parmesan, basil, parsley, and red pepper flakes. Sprinkle

the mixture over the bread.

Place the bread halves on an ungreased baking sheet, coated with DuPontTM Teflon®

non-stick coating. Bake until the cheese is melted and the bread is golden, about 15

minutes. Let cool slightly. Cut the loaf crosswise into 1-inch slices. Serve immediately.

Servings: 12 or more slices

Not just your ordinary garlic bread, this recipe adds mozzarella cheese and herbs

to turn it into a complete appetizer. Serve with a glass of chilled Chardonnay. Cutting

the loaf of bread in half makes the bruschetta easier to put together; keep that in mind

when preparing and cutting other similar bruschetta or crostini recipes.

4 5These carefree cooking recipes are brought to you by DuPontTM Teflon®

For more information, visit www.teflon.com/carefreecooking

Baked Artichoke Toasts

s 1 can (14 ounces) artichoke hearts packed in water, drained

s 8 ounces fresh-grated Parmesan cheese

s 1 bunch green onions (about 8), chopped

s 3/4 cup real mayonnaise

s 1 loaf cocktail pumpernickel or rye bread

Drain the artichokes and chop into small pieces. Place in a 1-quart bowl.

Add the Parmesan cheese and green onions; mix well. Fold in the mayonnaise

until well blended. Cover the bowl and refrigerate for at least 1/2 hour.

Place bread slices on a baking sheet and allow the bread to air-dry at least 15

minutes. Turn the bread over and allow the other side to air-dry another 15 minutes.

Preheat the oven to 400 degrees. Spread 1 tablespoon artichoke mixture on each slice

of prepared bread. Place on a baking sheet coated with DuPont™ Teflon® non-stick

coating; bake about 5 minutes, or until the artichoke mixture begins to brown and

starts to bubble. Transfer to serving tray and serve immediately.

Servings: About 30

The tangy flavor of the ‘chokes along with the sweetness of the cheese makes

for an unforgettable first course.

6 7

These carefree cooking recipes are brought to you by DuPontTM Teflon®


s 3 tablespoons snipped fresh chives, plus more chives for garnish

s 1/2 cup chopped flat-leaf parsley

s 1 tablespoon chopped fresh rosemary

s 2 teaspoons honey

s 3 tablespoons chopped sun-dried tomatoes in oil

s 2 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

s 1 to 2 tablespoons olive oil

Preheat the oven to 350 degrees.

In a small bowl, mix together the chives, parsley, rosemary, honey, and tomatoes.

Place the chicken flat on a cutting board. Spread half of the filling on each breast.

Roll up and secure with a couple of toothpicks. Brush the rolls with olive oil.

Place the chicken rolls onto a baking pan coated with DuPontTM Teflon® non-stick

coating. Bake for 20 to 25 minutes or until cooked. Cut on the diagonal into

1/2-inch slices. Garnish with chives.

Herbed Tomato Chicken Roulades

Servings: 12

Rolled and then baked and sliced, these handsome roulades bring some substance

to a happy-hour spread. The crispness of a German or French Riesling wine will

complement the chicken’s sweetherb filling.



Sherried Mushrooms inCreamCheese Pastry

Filling

s 6 cups minced mushrooms, caps and stems

s 1 teaspoon salt

s 1/4 teaspoon curry powder

s 6 tablespoons sherry

s 4 tablespoons chopped shallots

s 4 tablespoons sweet butter

s 1 cup sour cream

s 3 tablespoons dry Italian-seasoned breadcrumbs

Pastry

s 8 ounces cream cheese

s 1/2 cup (1 stick) butter, softened

s 1-1/2 cups all-purpose flour

s 1 egg, beaten

In a medium skillet coated with DuPontTM Teflon® non-stick coating, saute the

mushrooms with salt and curry, sherry, and shallots in 4 tablespoons butter until

mushrooms are wilted and liquid is gone (about 20 minutes on low heat). Cool.

Add the sour cream and the breadcrumbs. Let cool.

Meanwhile, stir together the cream cheese and the butter in a medium bowl.

Add the flour and mix, shaping into a ball. Cover with plastic wrap and chill for 1 hour.

Preheat the oven to 450 degrees. Roll the pastry to 1/8-inch thickness on a lightly

floured surface. Cut with a 3-inch round cookie cutter. Place a 1/2 teaspoon or so of the

mushroom mixture in the center of each circle. Brush the edges with the egg and press

to seal. Crimp the edges with a fork and prick the tops. Brush with remaining egg. Place

crescents 1 inch apart on baking sheets coated with DuPontTM Teflon® non-stick coating.

Bake for 12 minutes or until golden brown. Serve warm.

Servings: 3 dozen

A delicious mushroom filling, accented with a whisper of sherry and then wrapped in

a warm savory pastry, makes for an ideal appetizer. (Turnovers may be frozen unbaked.

Freeze first on a baking sheet and then transfer to a baggie; then bake at 450 degrees

as directed below. Frozen pastries may take a minute or two longer to bake). Serve with

a glass of ruby port wine in a brandy snifter.



Crispy Noodles with Shrimp-and-Snow Peas Sauce

Servings: 8

Oriental items are often on the menu at high-quality bistros and cafés. Another

hallmark of these more casual restaurants is that finished dishes look like works of art

on the plate. See how easy this is to do at home when you have ingredients such as

these, plus a few flowers, an Oriental-style serving plate, and a fun pair of chopsticks.

Noodles

s 3/4 pound fresh or dried thin Asian egg noodles or angel-hair pasta

s 1 tablespoon vegetable oil

s 2 teaspoons toasted sesame oil

s 1 tablespoon for sauteing

s 1 egg, lightly beaten

s 1 tablespoon freshly grated ginger

s 1/2 cup reconstituted Shiitake mushrooms, coarsely chopped



Sauce

s 2 cups chicken broth

s 2-1/2 tablespoons cornstarch

s 3 tablespoons soy sauce

s 2 tablespoons Scotch whisky

s 1 teaspoon sugar

s 1 teaspoon Asian (toasted) sesame oil

s 3 tablespoons vegetable oil

s 3 tablespoons minced scallion

s 1 -1/2 tablespoons peeled, minced fresh ginger root

s 1/2 pound snow peas, trimmed and cut diagonally into 3 pieces each

In a pot of salted boiling water, cook the noodles until they are al dente. Drain them

well, and in a bowl, toss them with the vegetable oil and 2 teaspoons of the sesame

oil, the egg, ginger, and mushrooms. Heat a medium skillet coated with DuPontTM

Teflon® non-stick coating on medium heat. Add the 1 tablespoon of oil for sauteing

and then add the noodle mixture. Cook for 6 to 8 minutes without touching. Flip the

noodles and continue cooking until the other side is crispy. Slide off onto a serving

platter and keep warm.

Place the chicken broth in a medium bowl and stir in the cornstarch, the broth, the soy

sauce, the Scotch, the sugar, and the sesame oil. In a wok coated with DuPontTM Teflon®

non-stick coating, heat 2 tablespoons of the vegetable oil over medium heat. Add the

shrimp and stir-fry for 1 to 2 minutes, or until the shrimp are just cooked through.

Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain.

In the wok, heat the remaining tablespoon of oil over medium heat. Then stir-fry the

scallion and the minced ginger for 15 seconds. Stir the broth mixture, add it to the wok,

and simmer, stirring, for 1 minute. Add the shrimp and the snow peas and continue to

simmer, stirring, for 1 minute or until the shrimp are heated through.

Pour the sauce over the noodles and serve.

Avocado Mousse Pizza with Roasted Peppers

Servings: 2 (8-inch) pizzas

Slightly tangy with the warmth of roasted peppers, this unusual pizza

is a crowd pleaser. Serve with a light Zinfandel wine.

Mousse

s 2 ripe avocados, pitted, peeled, and thinly sliced

s 1 tablespoon fresh lemon juice

s 1 tablespoon mixed dried herbs of choice, such as oregano, basil, and parsley

s 1 teaspoon salt

s 1/2 teaspoon black pepper

s 1/2 cup yogurt cheese or sour cream

Pizza

s 2 (8-inch) thin pizza crusts

Toppings

s 1 cup chopped roasted bell peppers, cut julienne style

s 1 cup crumbled goat cheese

s 1 cup grated Pecorino Romano cheese


In a food processor, mix together the avocados, lemon juice, herbs, salt, and pepper.

Process until smooth and then fold in the yogurt cheese.

Spread evenly onto the pizza shells. Top with the bell peppers, leaving a ring of the

avocado mixture showing around the rim, and then sprinkle on the cheeses.

Place on a round pizza pan or baking sheet coated with DuPontTM Teflon® non-stick

coating. Bake 8 to 10 minutes or until the cheeses are melted.



s 2 cups self-rising flour

s 2/3 cup sugar

s 1 teaspoon cinnamon

s 1/2 cup chopped cashews

s 2 eggs slightly beaten

s 1/2 cup (1 stick) unsalted butter, melted

s 1 medium green baking apple, peeled and finely chopped

s 1/2 cup (2 ounces) extra sharp cheddar cheese

s 1/4 cup milk

Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugar, cinnamon,

and nuts. In a separate bowl, combine the beaten eggs with the butter, apples, cheese,

and milk. Add to the sugar mixture. Spread the batter into a 9 x 5-inch loaf pan coated

with DuPontTM Teflon® non-stick coating. Bake the bread for 45 minutes or until a tester

inserted in the center comes out clean.

Apple Cheddar Bread

Servings: 1 loaf

Even though there is some sugar in this quick, non-yeast bread, the tart apple and

the cheddar cheese make it a delicious savory that is suitable to serve as a side dish

with salads or any light entree. The bread also tastes great with some (homemade or

purchased) happy-hour dips and spreads. A dry champagne with a primarily fruity apple

flavor is a great match with this bread.



If you are serving coffee at the table, coffee makers just don’t make it in the elegance category. Ceramic coffee pots are a great way to transfer the

brewed beverage into something more presentable. Find one that suits your style.

Servings: 4

Small meals accompanied by the most humble of wines seem to be what sidewalk café

customers enjoy after five o’clock work time. A dish of olives, a loaf of bread, a wheel

of cheese, and rounds of cured meats become a meal shared by eager workmates,

anxious to unwind with others and have something light to eat. You will have olives left

over after you make this salad, so keep a crock handy for more bistro evenings at your

house. Delicious with a glass of Shiraz.

s 1 pound mixed, cured medium-sized pitted olives

s 1/4 cup red wine

s 2 teaspoons fennel seeds, crushed in a mortar and peste

s zest from one orange

s 1 bay leaf

s 1 large bulb fresh fennel, thinly slivered

s 2 cups mesclun greens

In a small baking pan coated with DuPontTM Teflon® non-stick coating, combine the

olives, wine, fennel seed, orange zest, and bay leaf. Mix well. Let marinate for a couple

of hours.

Preheat the oven to 350 degrees. Roast the marinated olives until the olives are hot,

about 15 minutes; let cool to room temperature. Mix the fennel and mesclun in a salad

bowl or on individual salad plates. Top each with some of the olive mixture.

Any remaining mixture can be served with focaccia bread, spiced nuts, cheeses, dried

fruits, and cured meats for an impromptu snack or meal. Olives will keep in a covered

container in the refrigerator.

Roasted Olive Salad with Fennel and Orange



Bistro Steak Salad

Servings: 8

Here, cubed avocado is bathed in a lime dressing that’s spiked with mustard seeds

and ground coriander. Cubes of yellow bell pepper and tomato brighten the salad and

add nice contrasting textures. We use the oil from a jar of sun-dried tomatoes because

of the added intense flavor; keep this in mind for other recipes. Delicious with a glass

of red Prosecco sparkling wine.

Steak

s 12 ounces flank steak

s Salt and pepper

s 2 cloves garlic, minced

s 1 tablespoon oil from a jar of sun-dried tomatoes

Dressing

s 1 ripe avocado, cut into 1/4-inch cubes

s 2 tablespoons lime juice

s 2 red tomatoes, cut into 1/4-inch cubes

s 1/2 cup minced red onion

s 1 yellow bell pepper, seeded and cut into 1/4-inch cubes

s 1 teaspoon brown mustard seeds

s 1/2 teaspoon ground coriander seeds

s 2 tablespoons extra virgin olive oil

s 1/2 teaspoon salt

s Freshly ground black pepper to taste

Salad

s 1 small head of Boston lettuce, broken apart

Rub the flank steak with salt and pepper. Mix the garlic with a little oil and

spread on both sides of the steak. Let the flavors meld for 30 minutes.

While the steak marinates, prepare the avocado mixture. Put the avocado into a

medium bowl and stir in the lime juice. Add the tomatoes, red onion, yellow pepper,

mustard seeds, coriander, olive oil, and salt and pepper. Toss well. Dressing can be

refrigerated for a few hours.

Heat a grill pan coated with DuPontTM Teflon® non-stick coating, over medium heat.

Sear the steak on both sides until just medium rare. Place on a cutting board and let

rest for 5 minutes. Slice into very, very thin slices on a diagonal, making sure to cut

across the grain. Reserve the slices at room temperature.

Make a bed of lettuce on a platter. Spoon the avocado mixture onto the greens.

Arrange the steak strips artfully on top. Serve immediately.



Ricotta Tomato Pie

Servings: 6

You can take this pie recipe in several directions by adding chopped black olives or

marinated artichoke hearts. You can skip the pesto and just add a little olive oil and

herbs of preference. This goes well with the Bistro Steak Salad.

s 1 sheet refrigerated pie crust dough

s 8 large ripe plum tomatoes

s 1 cup ricotta cheese

s 2 eggs, lightly beaten

s 3/4 cup grated Parmesan cheese

s 1/2 cup prepared pesto sauce

s egg wash


Roll out the dough to a 12-inch circle and place into a pie pan coated with DuPontTM

Teflon® non-stick coating, leaving an inch of pastry standing up. Bake for 5 minutes.

Cut 2 of the tomatoes into a small dice. In a large bowl, combine the ricotta cheese, ½

1/2 cup of the Parmesan cheese, and the eggs. Fold in the pesto and the tomatoes.

Pour into the pie shell.

Slice the remaining tomatoes into 1/4-inch rounds and spread around the top of the pie.

Fold the edges galette style (see photo) about 1/2 inches over the filling. Top with the

remaining Parmesan cheese and bake until the tomatoes are dry and the pie is golden,

about 25 minutes. Let rest 8 minutes or so before slicing and serving.

Mini garden pails – that have

not seen the dirt of summer

yet – make interesting bistro

containers for serving salads –

one per place-setting.

23These carefree cooking recipes are brought to you by DuPontTM Teflon®


s 3 slices whole-wheat bread, crusts removed, cut into 1-inch dice

s 1-1/2 cups whole milk

s 2 tablespoons canola oil

s 2 medium onions, finely chopped

s 1 large carrot, shredded

s 1 gala apple, peeled and shredded

s 1-1/2 tablespoons curry powder

s 2 pounds ground lamb

s 1/4 cup golden raisins

s 1/4 cup mango or other similar chutney

s 1 tablespoon apricot or fig jam

s 1 tablespoon white wine vinegar

s Salt and pepper

s 2 eggs

Preheat the oven to 350 degrees. Place the bread in a medium bowl and add the milk;

let stand for 15 minutes until moist.

In a large skillet coated with DuPontTM Teflon® non-stick coating, heat the oil. Add the

onions and cook over medium heat for 2 minutes. Reduce the heat to moderately low,

stirring occasionally until the onions are softened, about 10 minutes. Add the carrot

and apple, and cook over medium heat for 3 minutes. Add the curry powder, stirring

until fragrant, about 4 minutes. Add the lamb, stirring to break up the meat until no

pink remains, about 5 minutes. Stir in the raisins, chutney, jam, and vinegar; cook

for 2 minutes.

Squeeze the milk from the bread reserving the milk. Mash the bread into the lamb

mixture until blended. Season with salt and pepper. Transfer to a 13- x 9-inch baking

pan coated with DuPontTM Teflon® non-stick coating, smoothing out the surface.

In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over

the lamb. Bake 35 minutes or until the custard is set. Let rest 10 minutes before serving.

Cape Malay Lamb Meatloaf

Servings: 8

Ground lamb rather than beef, pork, or veal – baked with a mixture of South African

spices and a custard running through the meatloaf – makes a terrific café entree.

The Institute of Culinary Arts in Stellenbosch, South Africa, developed the basic

recipe, which includes a few of our own DuPontTM Teflon® test-kitchen variations here.

The custard in the meatloaf yields a much less-firm meatloaf than the American

diner version.



s 8 marinated

artichoke hearts

s 2 tablespoons butter

s 1/2 cup seasoned

breadcrumbs

s Juice of 2 lemons

In a small skillet coated with DuPontTM Teflon® non-stick

coating, melt the butter. Add the bread crumbs to the skillet

and stir, sauteing slightly. When the bread crumbs turn golden,

add the artichoke hearts. Pour in the lemon juice and toss to coat,

heating until the artichokes are golden brown.

Breaded Artichokes

Servings: 4

Looking for a very different and extra-special side dish? These marinated

artichokes look impressive and taste delicious, and join right in with the

café cuisine theme of light, simple, and entertaining. A French press ensures hot coffee because the water is boiled first in a pot on the stove and then brewed in the handy carafe.



Meringue

s 4 egg whites (have eggs at room

temperature before separating)

s 1/2 cup plus 2 tablespoons sugar

s 1 cup powdered sugar

s 1/4 cup unground dark flaxseeds

Sauce

s 1/2 cup sugar

s 1 tablespoon cornstarch

s 1 cup cold water

s 2 teaspoons grated lemon zest

s 1/3 cup strained fresh lemon juice

s 2 tablespoons unsalted butter

Place the egg whites and the sugars in a double boiler. Whisk until the mixture

reaches 140 degrees or is hot to the touch. Remove the mixture from

the heat and beat until the mixture becomes cold and thick enough to pipe.

Preheat the oven to 200 degrees. Using a pastry bag with large tip, pipe 8 4-inch

circles onto a baking sheet coated with DuPontTM Teflon® non-stick coating, making

sure the circles are 4 inches apart. Using a smaller tip, create petals for each flower,

about 1/2- to 1-inch long. Sprinkle flax seeds onto the center of the flower. Bake for

1 hour or until the meringues are golden. Do not brown. Remove from the oven and

allow to cool slightly before removing from the baking sheet.

To make the sauce, mix the sugar and cornstarch in a small saucepan coated with

DuPontTM Teflon® non-stick coating. Slowly stir in the water and cook over medium-

low heat, stirring gently until the mixture boils. Add the lemon zest and juice, then

stir in the butter until melted. Keep warm.

When ready to serve, place a flower onto a small plate and pour the lemon sauce

over the petals.

Sunflower Meringues with Lemon Sauce

Servings: 8 to 10 flowers

Enriched with flaxseeds, these sweet cookies are lightweight, fun to serve,

and add a touch of healthy crunch to any tea-time break. For an even more

natural touch, sprinkle with chopped mint and serve with a cool glass of orange

spiced iced tea.



Café Eggs

Servings: 4

Any café worth its sugar has at least one style of eggs on its menu. So in your café

kitchen, here’s a healthy recipe using poached eggs. Be ready with the relish by making

it a day in advance of serving. Note that when making poached eggs, if the water is

boiling too briskly, the egg may toughen or break; and if it’s boiling too low, the egg

won’t hold together. Serve with a steaming cup of English Breakfast tea.

Relish

s 1 avocado, peeled, pitted, and finely chopped

s 1 cup fresh corn kernels

s 1/2 cup roasted bell peppers, finely chopped

s 1/4 cup chopped cilantro

s 1/2 cup finely chopped tomatoes

s 1 tablespoon fresh lime juice

s Salt and pepper

Eggs

s 4 jumbo eggs

In a medium bowl, gently toss all of the relish ingredients, seasoning with the salt

and pepper to taste. Store covered in the fridge overnight.

Fill with water a 2-quart saucepan coated with DuPontTM Teflon® non-stick coating.

Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer.

Break an egg into a shallow bowl or a plate – and with the edge of it just touching

the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white

is firm and the yolk begins to thicken but not get hard. Using a slotted spoon, remove

from the water and drain well. Serve on a piece of toast with the relish on the side.

A cappuccino, latte, or simple cup of coffee takes on the aura of just-served café style

in authentic cappuccino mugs known by their characteristic

kettle shapes and steel handles.

30 31 These carefree cooking recipes are brought to you by DuPontTM Teflon®


s 1 egg, beaten

s 4 tablespoons butter, melted and cooled

s 2 cups orange marmalade

s 3/4 cup orange juice

s 3 cups all-purpose flour

s 3 teaspoons baking powder

s 1 teaspoon baking soda

s 1/4 teaspoon salt

s 1 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Mix the egg with the butter and then with 1 3/4 cups

of the marmalade and all of the orange juice. Sift together the flour, baking powder,

baking soda, and salt and add to the egg mixture along with the nuts.

Pour the batter into a greased 9- x 5-inch loaf pan coated with DuPontTM Teflon®

non-stick coating. Bake for 1 hour or until a tester inserted comes out clean.

Remove the bread from the pan and turn it out onto a baking sheet coated with

DuPontTM Teflon® non-stick coating. Spread the remaining marmalade over the top

and return the bread to the oven for 2 minutes or until the marmalade glazes the

top nicely. Cool the bread before cutting.

Servings: 1 loaf

Sweet zesty marmalade gives this unusual quick bread both flavor and texture;

note that it takes the place of the sugar found in most quick bread recipes.

As with all homemade breads, let this one cool on a wire rack before slicing.

Brew a teapot full of black chai tea to go along with the sweet bread.



Glazed Orange Pecan Loaf

Servings: 6

Better than a morning cup of coffee or an afternoon latte, this pudding is your coffee

and sweet all rolled into one. If serving this as more of a dessert than a café-time

break, add some quality prepared caramel or chocolate sauce.

Cappuccino Bread Pudding

s 1 cup brewed espresso coffee

s 2 eggs

s 1/3 cup packed brown sugar


s 1- 1/2 cups evaporated skim milk

s 4 cups cubed French sourdough bread

s 1/2 cup chopped walnuts

s Powdered sugar for dusting

In a small saucepan, simmer the espresso coffee over low heat until it

is reduced by 1/2 cup; cool to lukewarm.

In a large mixing bowl, whisk together the eggs, sugar, and cinnamon until smooth.

Whisk in the evaporated milk, then add the reduced coffee.

Arrange the bread cubes in an even layer in a 1 -1/2- to 2-quart baking pan coated

with DuPontTM Teflon® non-stick coating. Pour the mixture evenly over the bread;

let soak 30 minutes. Preheat the oven to 325 degrees.

Sprinkle the walnuts over the top of the pudding and bake 25 minutes; then increase

the temperature to 425 degrees; bake for 5 minutes longer or until the top is browned

and the nuts are toasted; let stand 10 minutes before serving.



s 3 extra-large eggs, separated, at room temperature

s 1-1/2 cups sugar

s 1/2 cup milk

s 1/2 cup lemon-infused olive oil

s 2 tablespoons grated lemon zest

s 2 cups unbleached, all-purpose flour

s 1/2 teaspoon baking soda

s 1/2 teaspoon baking powder

s Lemon curd or blueberry preserves

s Mascarpone cheese or whipped cream

Preheat the oven to 350 degrees. Grease and flour an 8-inch springform pan coated with

DuPontTM Teflon® non-stick coating. Place the egg yolks, sugar, milk, olive oil, and lemon

zest in a large bowl and mix until combined. In another bowl, use a fork to incorporate

the flour with the baking powder and baking soda; add to the egg mixture, stirring

to combine. In bowl of electric mixer, whip the egg whites to stiff peaks. Fold into the

batter but be careful not to overmix. Pour the batter into the prepared pan and bake for

25 minutes. Rotate the pan and turn the oven down to 325 degrees; baking for another

15 minutes. The cake will rise and turn a nice deep golden brown color. It is done

when a toothpick inserted into the center comes out clean.

Slice into wedges and serve garnished with lemon zest

and a side of mascarpone cheese.

Olive Oil Lemon Tea Cake

Servings: 12

A mellow tea flavored with almonds and hazelnuts would complement this

Mediterranean-inspired afternoon cake, and so would a dark rich demitasse

cup of espresso, depending on your mood. The mascarpone cheese is a must

with this sweet. As the English have their clotted cream, so the Italians have

their mascarpone.

36 These carefree cooking recipes are brought to you by DuPontTM Teflon®


s 1 cup unsalted butter


s 1-1/2 cups unpeeled coarsely chopped hazelnuts

s 1/2 cup sugar

s 1/8 teaspoon ground cloves


s 1 whole egg, plus 1 egg yolk

s 2 teaspoons vanilla extract

s 2 cups raspberry jam

s 1 egg white, slightly beaten

s Powdered sugar for dusting


In a food processor, whirl together the butter and the flour. Then add the hazelnuts

and pulse again. Add the sugar, the cloves, the cinnamon, whole egg, egg yolk, and

vanilla. Process briefly to form a dough. Turn out onto a floured board. Knead briefly

to make a ball. Divide the dough into a 2/3 portion and a 1/3 portion. Chill covered in

plastic wrap for 15 minutes in the fridge.

Roll out the 2/3 part and fit it into a 9- or 10-inch removable-bottom (tart) pan coated

with DuPontTM Teflon® non-stick coating.

Press the dough over the bottom and up the sides. Spread generously with the jam.

With the remaining 1/3 portion of the dough, roll long, thin ropes (about 1/2-inch wide)

and use them to create a lattice top over the jam. Brush the lattice with the slightly

beaten egg white. Bake for about 45 minutes or until nicely browned. Allow the cake

to cool. Remove the rim of the pan and sprinkle with powdered sugar; serve with

whipped cream, if desired.

Linzertorte Cake

Servings: 8 to 10 slices

This delightful, cookie-like cake is delicious with a glass of ruby port. It is named

after a city in Upper Austria called Linz, where it originated. Simple orange pekoe

black tea would also complement the spicy flavor of the cake.



Scones



s 1/4 teaspoon salt

s 2 teaspoons baking powder

s 1/4 cup sugar

s 3 tablespoons cold butter, cut into small pieces

s 8 ounces plain non-fat yogurt

s 1/4 cup raspberry preserves

s 1/4 cup coarsely chopped almonds

Frosting

s 1 cup powdered sugar

s 4 teaspoons water

Preheat the oven to 400 degrees. In a large bowl, combine the flour, soda, salt, baking

powder, and sugar. Using a pastry blender, cut in the butter until the mixture resembles

coarse crumbs. Add the yogurt and stir until just moistened. The dough will be sticky.

Turn the dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an

8-inch circle.

Place the circle onto a baking sheet coated with DuPontTM Teflon® non-stick coating.

Using a sharp knife, make scoring marks for 12 wedges. Make a 1/2-inch slit into the

center of each wedge. Place 1 teaspoon or so preserves into each slit. Sprinkle almonds

over the entire top of the dough circle. Bake 12 minutes or until golden brown.

Let cool slightly and cut at the score marks. Mix the frosting ingredients together,

adding more water if too thick. Drizzle each wedge lightly with frosting.

Frosted Raspberry Almond Scones

Servings: 12 scones

If you enjoy the flavor of raspberries and almonds, this scone is for you. We gave

it more of a coffee-cake flavor by adding the icing, which you can leave off, if desired.

If you choose yes for the icing, you can add some lemon juice instead of water –

or almost any other desired flavor to the sugar. You can also bake these tea cakes

in a sectioned scone pan coated with DuPontTM Teflon® non-stick coating, meant just

for making scones. A full pot of Earl Grey tea is the traditional way to go when serving

them.



Brownie

s 1/2 cup (1 stick) butter

s 1 cup sugar

s 4 eggs

s 1 teaspoon vanilla extract

s 1 (16-ounce can) chocolate syrup

s 1 cup sifted, all-purpose flour

s 1/2 teaspoon salt

s 1 cup coarsely chopped walnuts

Servings: 25

In your café kitchen, these brownies can serve you well as a daily treat for whoever

comes home from work, school, or play – or just in case company drops by. A cut

above the everyday brownie, these sweets brighten the palate and add a little

aromatherapy for the nose – thanks to the minted icing. Ice cold milk or a warm,

simple latte will complete the snack. Yum!



Glazed Chocolate Mint-Filled Brownies

Filling

s 1/2 cup (1 stick) butter

s 2 cups powdered sugar

s 3 tablespoons creme de menthe

Glaze

s 4 ounces semisweet chocolate

s 2 ounces unsweetened chocolate


Preheat the oven to 350 degrees. In a large bowl of electric mixer, beat the butter.

Gradually add the sugar, beating until fluffy and the sugar is dissolved.

Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla extract

and the chocolate syrup.

With a rubber spatula, fold in the flour, salt, and chopped walnuts.

Pour the mixture into a 9- x 13-inch baking pan coated with DuPontTM Teflon® non-

stick coating. Bake for 25 to 30 minutes or until a tester reveals some crumbs on the

wooden pick. Turn out onto a wire rack and let cool completely.

Meanwhile, make the filling. In a small bowl of electric mixer, beat the butter and then

add the powdered sugar, beating until fluffy. Stir in the creme de menthe. Remove the

brownies from the pan. Spread the filling over the cooled brownies.

To glaze, melt the chocolates and the butter in a double boiler (hot, not boiling water).

Spread over the entire brownie surface. Chill until serving time and then cut into 2-inch

squares.

Cake

s 1-1/2 cups all-purpose flour

s 1/2 teaspoon baking powder


s 1/2 teaspoon salt

s 1 teaspoon ground cloves

s 1/2 teaspoon ground nutmeg

s 1 teaspoon ground cinnamon

s 1-1/2 sticks unsalted butter, at room temperature

s 1/2 cup granulated sugar

s 1/2 cup brown sugar

s 3 eggs

s 1/2 cup buttermilk

s 1 teaspoon vanilla extract

s 1 cup pecans, chopped

s 1/2 cup raisins

Servings: 10 to 12

Grab a hunk of this cake and a thermal cup of coffee, and head outside with your

very own café umbrella and chair to enjoy the weather, the passersby, and the food.



Spice Cake with Chocolate Frosting

Frosting

s 1/2 cup unsweetened cocoa powder


s 2 cups sifted powdered sugar

s 2 tablespoons milk, plus more

s 1/2 teaspoon vanilla extract

Preheat the oven to 375 degrees. Grease and lightly flour a 9 x 13-inch pan coated with

DuPontTM Teflon® non-stick coating. In a medium-size bowl, sift together the dry cake

ingredients. In a larger bowl, cream the butter and sugars and then add eggs, one at

a time while beating. Add the dry ingredients alternately with the buttermilk. Add the

remaining ingredients and blend. Pour into the pan. Bake 35 to 40 minutes or until

tester inserted in the center of the cake comes out clean. Remove from the oven and

cool in the pan on a wire rack.

While the cake bakes, make the frosting. In a medium-size mixing bowl, beat together

the cocoa powder and butter. Gradually beat in 1 cup of the powdered sugar. Slowly

beat in the milk and vanilla. Gradually beat in the remaining powdered sugar. (Beat in

additional milk, if needed, to make the frosting a spreading consistency.) Frost with the

icing when the cake is cool. Top with whole pecans.

46 47

Important Cooking Safety Tips Preparing Delicious Meals Starts with Safe Cooking.

Following a few simple safe-cooking guidelines can help keep the kitchen safe and enhance your cooking experience. For example, knowing how to properly heat your cookware and work around a stove-top will help you prepare meals in less time, with better-tasting results. Use the guidelines below as you prepare everyday meals, for a more carefree cooking experience and a safer cooking environment for your family.

Stay in the kitchen: Never leave any heated cookware unattended.s Unattended cooking is the number one contributor to cooking fires – the leading

cause of fires in homes across America.

Keep air flowing: Turn on the exhaust fan or open a window before cooking.s It is important to make sure that your kitchen is properly ventilated.s If accidentally overheated, non-stick cookware can emit irritating fumes, as can

any type of cookware preheated with cooking oil, fats, margarine, or butter.

Watch the temperature: Don’t let your pans get too hot.s Temperatures can rise very quickly in an empty pan left on high heat.

High temperatures can lead to intense spattering when food is added, which can be a burn hazard. Any food placed into an overheated pan will burn.

s Avoid preheating empty cookware on high heat. Medium heat is sufficient.

Heat it with care: Learn how to tell when your pan is properly preheated.s If you are preheating a pan without oil or grease, flick a few drops of water onto the

pan. Once the water droplets begin to sizzle and dance in the pan, it is sufficiently preheated.

s If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion in the pan. When the food is browning on the edges, the pan is ready for cooking. s Never flick water into hot oil – it will spatter and be a burn hazard!

Be prepared: Always keep a pot-holder, oven mitt, and lid handy. s If a small fire starts in a pan on the stove, turn off the burner, put on an oven mitt,

and smother the flames by carefully sliding the lid over the pan.s Don’t pour water on a grease fire, and don’t discharge a fire extinguisher into a pan fire, as it can spray or shoot burning grease around the kitchen, actually spreading the fire.s If you are at all concerned about your safety, call 911.

Play matchmaker: Use a stove burner that matches the size of the pan bottom.s Use cookware over a burner of a corresponding diameter size.s With gas cooktops, the gas flame should never extend up the sides of a pan; this will cause overheating and can cause the handles to overheat, as well.

Handle with care: Turn pot handles inward to prevent dangerous spills.s If pot handles are hanging over the edge of the cooktop, they can be knocked, snagged, or pulled off the stove. s Position handles away from other burners or other heat sources to keep them from getting hot.

Roll up your sleeves: Don’t wear loose-fitting clothing. Keep flammable items, such as rags, pot-holders, and curtains away from cooking surfaces.s It is best to avoid storing items behind or over the stove so no one needs to lean over the range to get anything.

Don’t get steamed: Remove a hot lid by lifting it away from you. Depending how this is done, it can direct steam toward you.s Direct contact with rising steam can be hazardous.

Keep it clean: Wash cooking surfaces to remove grease and prevent fires.s It is important to prevent grease buildup on the stove-top or in the range hood.

Watch for feathered friends: Keep your pet bird out of the kitchen while cooking.s Cooking fumes from unattended or overheated cookware can damage a bird’ s

lungs with alarming speed. This is why you should always move your pet bird out of the kitchen before cooking.

Keep it healthy: Wash cooking surfaces to remove grease and prevent fires.s Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen.s The American Heart Association recommends using non-stick cookware as a great way

to “create a healthier diet without losing out on flavor.”

These Important cooking safety tips are brought to you by DuPontTM Teflon®

non-stick coating.

Copyright © 2007 DuPont. All rights reserved. The DuPont Oval Logo, DuPont™, The miracles of science™ and all products denoted with ® or ™ are registered trademarks or trademarks of E. I. DuPont de Nemours and Company or its affiliates.

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