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CHEFS:
Jan Chcrnoff
Sisi bamner

Sue Gilbert

Judy Gray
Maud Hal Iin Anne Halsted

Katherine K. Kriken

Jeff Lindenbaum

Kathy Lindenbaum Dick Lonergan Mary Lonergan Jeanne Milligan Judy O'Shea
Isabel Wade

COVER ART BY:

John Kriken and Katherine K. Kriken

OUR FAVORITE RECIPES FROM 2004

STARTERS AND SALADS

Almond Stuffed Dates with Bacon

Beet Salad with Horseradish and Fried Capers

Golden Caviar in Potato Baskets Gravlax with Mustard Sauce

2
3 4

Mini Crepes with Smoked Salmon, Dill and Creme Fraiche Pancetta-wrapped Peach and Arugula Salad

6 7

Seared Ahi Tuna with Lavender-Pepper Crust and Mustard Seed Dressing
Tarragon-Beet Relish with Greens and Warm Goat Cheese
SOUPS

8
10

Creamless Creamy Butternut Squash Soup Nasturtium Soup Zucchini Soup with Fresh Herbs and Lemon
Alice's Dip Artichoke Spread
Cumberland Sauce

11 12 13
14 14
15

SAUCES
AND DIPS

SIDE DISHES

Cauliflower "Rice" with Broccoli and Mustard Butter

16

Creamed Spinach
Fried Green Tomatoes
Roasted Fennel with Parmesan

17
18
19

PASTAS AND

Bradley Ogdenfs Mashed Potatoes

Confetti Rice Pilaf with Toasted Flaxseed
Hasselback Potatoes

20
21
22

STARCHES

Pasta with Winter Greens, Onions and Raisins

Thai Black Rice Salad
MAIN

23
24

Alaskan Halibut Cooked on the Plate with Tomato Confit

25

DISHES

Chicken with Quince (Poulet aux Coings) Countryside Roast Duck Legs from Perigord Norwegian Fish with Bacon, Mint and Wild Mushrooms
Osso Buco

27 28 29
30

Rosemary Pork Tenderloin with Onions, Cream and Apples

Salmon Roasted with Cilantro "Pesto"

32
33

Spanish Spice-Rubbed Chicken with Mustard and Green Onion Sauce Zucchini "Pasta" with Saffron Butter and Peppers
DESSERTS

34 35

Almond and Apricot Wedding Cake

Dark Chocolate Oatmeal Cookies
Ground Nut Torte
Lemon Panna Cotta

37
39
40
41

Pots de Creme Javonaise (Coffee Custards) Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream
BRUNCH

42 43

Ham Saupiquet

45

ALMOND STUFFED DATES WITH BACON

from Martha Stewart's Hors d'Oeuvres recreated by Judy Gray
makes about 60 hors d'oeuvres

1 pound pitted dates 1 4-ounce package blanched whole almonds 1 1/4 pounds very thinly sliced lean bacon

Stuff each date with an almond. Cut bacon strips into thirds and wrap a piece around each date. Secure with a round wooden toothpick.
Put the dates on a foil-lined baking sheet and bake in a preheated 400 degree oven until the bacon is crisp, about 8 to 10 minutes. The cooking time is approximate, and the bacon should be watched carefully. Drain on a rack or
on paper towels. Serve warm. Prepared dates can befrozen in advance and baked unthawed in a 400

degree oven until crisp. Regularpackaged dates can be used, butMedjool dates become very creamy when cooked. Yummy!

BEET SALAD WITH HORSERADISH AND FRIED CAPERS

from the New York Times Magazine adapted by Isabel Wade and Jan Chernoff
serves 4

Mil pounds small beets, trimmed and scrubbed but not peeled 1/4 cup olive oil, plus additional for beets and frying capers 2 tablespoons capers 1 tablespoon Dijon mustard 11/2 tablespoons horseradish, or more to taste 1/4 cup white vinegar 1 tablespoon sour cream
sea salt to taste

1 clove garlic, crushed

Preheat oven to 350 degrees.

Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoonof olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast beets until tender, around one hour. Remove from oven and while warm peel. When cool enough, slice into wedges.

Drain capers on a paper towel. Pour 1/2 inch of olive oil into a small saucepan over medium high heat. When oil is hot, fry capers for about 30 seconds. Dry on paper towel.

In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half of the dressing over beets and mix. If serving as a buffet dish, put beets on a platter that has been rubbed with the crushed garlic clove, add more dressing and sprinkle with capers.
For individualservings, layer as described above on individual plates. Garnish with a sprig ofwatercress.

GOLDEN CAVIAR IN POTATO BASKETS

by Maud Hallin serves 8 at a drinkparty

16 same sized small potatoes 1 100-gram (3 l/2-ounce)jar of golden caviar (lojrom) 2 to 3 tablespoons of canola oil 1 small jar of whole, natural sour cream (8 ounces or so)

This is a very easy dish. Select the potatoes so that you can either cut an elongated potato into two halves, or use one small potato. Scoop out the center with a small melon ball cutter, or a potato peeler. Cut a small piece from the base of the potato, so it will stand steady. As you scoop out the
potatoes put them in a bowl with the canola oil and roll them in the oil to prevent oxidation. Now, please don't buy big potatoes. You want these to be European mouthfuls, not donut sized savories.

Put the potatoes on foil on a baking sheet, with the scooped out section, down. Bake at 400 degrees until done. Test for doneness with toothpick. If you have a lot of goodies that will go into the oven for a party, you can prepare these potatoes the day ahead, and reheat them for five minutes to freshen them up. Half-fill the potatoes with the sour cream, and add a heap
of caviar.

Decorate with a thin, thin slice of lemon peel, small sticks of chives, or
onion blossoms.

Keep some golden caviar in yourfreezer. It comes in very handy as decoration on scrambled eggs, afish dish, or even a hard boiled egg. Ifyou want to watch TV, you can make afull meal ofa bakedpotato topped with golden caviar.

Thanks to Mats and Dafne Engstrom we can now get this wonderful caviar in the UnitedStates. Call 415 543-3007 toplace your order. They will ship all over the U.S., or go to theirshop in the San Francisco Ferry Building.
Check them out at their web site www, tsarnicoulai. com. You willfind all

sorts ofalternatives. This dish can also be made with trout caviar or salmon
caviar.

6RAVLAX WITH MUSTARD SAUCE

thisfirst course has become a national dish in Sweden

this is Maud Hallin 's take on it

serves at least 8 as afirst course must be prepared at least 48 hours ahead

2 pounds boned salmon filets with skin remaining

1 tablespoon kosher salt 11/2 teaspoons white sugar

11/2 teaspoons freshly ground black pepper 2 very large bunches of dill branches (not flowers or seeds) heavy weights, cutting board, cans or bricks
Mustard Sauce

1/4 cup canola or safflower oil 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1 1/2 tablespoons sugar 1/2 teaspoon kosher salt 1 teaspoon black pepper 1/2 cup finely chopped dill (about 1 large bunch)

The best is to get a chunk of the center piece of a salmon. Check salmon
filets for bones. Rub your hand from fish head towards tail to locate bones. Yes, I know, you don't have that head in your lap, but just look at the form of the filet and try to figure out where the head and the tail have been. Remove bones with pliers or tweezers. Spread the kosher salt, sugar, pepper and a chopped bunch of dill (about 1/2 cup) on both sides of the filet surface.
Locate a storage container a little larger than the piece offish. An alternative is to put the fish in a sealed plastic bag. If you have gotten a center cut, then you can put one piece on top of the other. If you could only get a tail piece, turn the top portion in the opposite direction, so that you create a flat surface. You want to prepare the pieces so that you can put a leveled weight on top. I normally use a Pyrex dish and put some plastic on top. Then a plate or cutting board. Now, you start looking for weights in the kitchen - marble mortar, heavy canned goods. Actually bricks are the best. Store this architectural composition in the refrigerator.

continued on nextpage

GRAVLAX WITH MUSTARD SAUCE

(continued) The following day, switch so that the bottom side becomes the top, and
before closing the two sides, baste the filets with the solution that has drained from the fish. Put the plastic and bricks back on.

MustardSauce: Stir the mustard, sugar, vinegar, salt and pepper together. Drizzle in the oil while you are stirring. Add a large bunch of finely chopped dill. Let sit for at least an hour before serving.

Ifyou serve this as afirst course, cut thin narrow slices on a diagonalfrom theskin. Small, boiledpotatoes are lovely with this dish. IfI use this dish for a drinkparty, I cut thesalmon in cubes that are easy topick up with a toothpick, andput a bowl ofthe sauce in the middlefor dunking the salmon.
Ifyou made too much salmon, the next day you can put strips on skewers and barbecue. Considerslicing the skin into thin strips andfrying them, use for decoration, and as part ofthe dish. People afraid ofsushifreeze the

salmonfor 48 hours before preparing this dish.

MINI CREPES WITH SMOKED SALMON,

DILL AND CREME FRAICHE

from Martha Stewart's Hors d'Oeuvres recreated by Judy Gray makes 40 3-inch crepes

Crepes: 11/4 cups sifted all-purpose flour 4 eggs 1 cup milk 1/4 cup cold water 3 tablespoons unsalted butter, melted 1/2 teaspoon salt

In a blender or food processor, mix all ingredients at high speed for 30 seconds. Scrape down the sides and blend 30 seconds more. Pour batter into a mixing bowl and refrigerate for 1 hour.
To make 3-inch crepes, spoon about 1 tablespoon of batter into a hot, buttered crepe pan or griddle. Cook over medium-high heat until the surface is bubbly. Flip the crepe and cook until golden brown, about 30 seconds. Remove from heat, and stack until ready to use. If you want uniform circles,
you can cut crepes with a 3-inch biscuit cutter. Filling:
6 ounces or so smoked salmon

about 3/4 cup creme fraiche

fresh dill

Put a small teaspoonful of creme fraiche on bottom of crepe; place a small amount of salmon on top and then a few pieces of dill, with some sticking outside of the rolled crepe. Roll the crepe like a triangle (into a flat cone shape) and seal by using a dab of creme fraiche as glue.
Unfilled crepes can be made ahead and stored in thefreezer between waxed paper in an air-tight container. Warm them quickly on a griddle or in a
microwave.

PANCETTA-WRAPPED PEACH AND ARUGULA SALAD

from a Gourmet Magazine recipe recommended by Jeanne Milligan serves 8 as afirst course
1 tablespoon balsamic vinegar 2 teaspoons fresh lemon juice 1/4 teaspoon salt (preferably sea salt) 3 tablespoons extra-virgin olive oil 4 firm-ripe peaches (11/2 pounds total) 24 thin slices (11/2 pounds) pancetta 2 tablespoons olive oil 6 ounces baby arugula (6 cups) 2 1/2 ounces finely crumbled ricotta salata (1/2 cup) coarsely ground black pepper to taste For the dressing, whisk together vinegar, lemon juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.

Cut an Xin the bottom ofeach peach and immerse in boiling water for 15
seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges; then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook wrapped peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
Dressing can be made 1 hour ahead and kept, covered, at room temperature. Peaches can be peeled, tossed with a teaspoon oflemonjuice, and wrapped withpancetta 1 hour ahead. Keep chilled, covered withplastic wrap.
The wrapped pancetta and peach slices can also be broiled; brush each with olive oil, and turn several times during broiling. Ifyou prefer, you may use a light goat cheese in place ofthe ricotta salata.

SEARED AHI TUNA WITH LAVENDER-PEPPER CRUST

AND MUSTARD SEED DRESSING

from John Ash adapted by Anne Halsted serves 8 as afirst course 1 1/2 pounds center-cut ahi tuna 1 teaspoon kosher salt 2 teaspoons black peppercorns 1 teaspoon white peppercorns 2 teaspoons fennel seed 11/2 teaspoons lavender flowers 2 tablespoons olive oil 4 cups savory greens and herbs, such as mache, arugula, or chervil lavender sprigs for garnish
Mustard Seed Dressing: 4 tablespoons whole-grain mustard 2 tablespoons olive oil 2 teaspoons toasted mustard seed 2 tablespoons seasoned rice vinegar 3 tablespoons vegetable stock or water 1 teaspoon honey (or to taste) kosher salt and freshly ground black pepper

Trim and cut the tuna into blocks approximately 2 inches across, depending on the size of the original pieces. Crush the salt, peppercorns, fennel seed, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna pieces with 2 teaspoons of the olive oil and coat evenly with the lavenderpepper mixture, patting off the excess. Heat the remaining olive oil in a large skillet over high heat, and when it just begins to smoke, quickly sear the tuna on all sides. Don't overcook. The tuna should be very rare inside. This will not take any more time than just to brown the outside of the fish. Immediately refrigerate the tuna for 1 hour (but no more than 3).

continued on next page

SEARED AHI TUNA WITH LAVENDER-PEPPER CRUST

AND MUSTARD SEED DRESSING

(continued)
For the Mustard Seed Dressing, whisk all the ingredients together and season to taste. To serve, arrange the greens on chilled plates and lightly toss with some dressing. Thinly slice the tuna across the grain with a sharp knife and arrange on top of the greens. Spoon some dressing over the tuna and garnish with a lavender sprig.
This makes an elegantfirst course. The crust is especially intriguing because ofthe use oflavender. Serve with a Fume Blanc or a Sauvignon
Blanc.

TARRAGON-BEET RELISH
WITH SALAD GREENS AND WARM GOAT CHEESE

adaptedfrom the San Francisco Chronicle and Real Simple by Mary Lonergan serves 8 as afirst course or salad
3 small to medium beets

1 tablespoon mild Dijon mustard 3 tablespoons extra virgin olive oil 1/2 tablespoon wine vinegar a few shakes balsamic vinegar pinch of sugar, depending on sweetness of beets, and salt to taste 2 to 3 tablespoons chopped fresh tarragon 2 green onions including tops, thinly sliced 2 6-ounce logs of fresh goat cheese 2 tablespoons olive oil 1/2 cup dry bread crumbs salad greens to serve 8

olive oil, vinegar, salt and pepper to dress the greens

Put the beets in a baking dish, pour in about 1/2 inch of water, then cover tightly with foil or a lid. Roast in a 350 degree oven for about 1 hour, depending on size of beets. Let cool until you can handle them, then peel. Finely dice the beets and place in a bowl. Combine the mustard, olive oil, wine vinegar, balsamic vinegar, sugar and salt, and mix well. Add the mixture to the chopped beets and mix again. Add the tarragon and green onions. Mix until the texture is chunky and relish-like.
With a piece of dental floss, thread or fish wire, slice each log of goat cheese into 8 disks. Brush each round with olive oil on all sides. Place dry bread crumbs on a plate and dredge the rounds in it, shaking off any excess crumbs. Transfer to a small baking sheet lined with aluminum foil or parchment and chill until firm, about 30 minutes. Bake the rounds at 400 degrees until the cheese is very soft to the touch, about 10 minutes.
Toss the salad greens with olive oil, vinegar, salt and pepper and divide among 8 plates. Top with 2 rounds of goat cheese per salad, then distribute the beet relish over the top.
Toasted walnuts would be a nice addition to this salad.
10

CREAMLESS CREAMY BUTTERNUT SQUASH SOUP

from The Gourmet Cookbook adapted by Isabel Wade
serves 6

2 tablespoons extra virgin olive oil 1 celery stalk, chopped 1 medium carrot, chopped 1 medium onion, chopped 1/2 pound boiling potatoes 1 pound butternut squash, peeled, seeded and cut into 1/2 inch cubes 1/8 teaspoon red pepper flakes 2 teaspoons coarse sea salt 3 1/2 cups boiling water, may need more for thinning 1 crisp amaretto (Italian almond macaroon)

Heat oil in a 3-quart heavy saucepan over low heat. Add celery, carrot, and onion and cook, stirring occasionally, until tender but not browned, around 10 to 12 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes.

Stir squash, potatoes, pepper flakes and sea salt into the onion mixture, then stir in boiling water. Simmer covered until vegetables are very tender,
around 20 minutes.

Puree soup in batches in a blender, adding more water to thin to desired consistency. Serve soup drizzled with additional olive oil and sprinkled with
amaretto crumbs.

During a recipe testing session at Tahoe, we ended up with an extra butternut squash. This is whatI did with it, and everyone loved the results.

11

NASTURTIUM SOUP

from the San Francisco Chronicle via Mary Lonergan

serves 4

4 tablespoons butter 3 cups chicken broth 1 or 2 pinches saffron threads

15 nasturtium flowers

15 large nasturtium leaves juice of 1 lime *fleur de sel de Guerande, or other sea salt

Combine the butter, broth and saffron in a small saucepan and bring to a
boil. Add the nasturtium flowers and leaves and remove from the heat.

Lift out the flowers and leaves and puree in a blender, gradually adding enough of the broth to make a mixture as smooth as possible. You'll have tiny flecks of flowers and leaves. Sieve it if you want a totally smooth soup.

Return the pureed mixture to the remaining broth in the pan and warm just long enough to bring the temperature up; do not let cook for longer than a minute or two. Season with lime juice and salt, and ladle into bowls to
serve.

Garnish with snipped nasturtium flowers or a drizzle of pureed nasturtium

flowers.

This soup is unusual, simple to make and delicious. The nasturtiums have a nicepepperyflavor, and the nasturtium leaves provide balance with a milderflavor.

*Fleur de sel de Guerande is a hand-harvested sea saltfrom Brittany.

12

ZUCCHINI SOUP WITH FRESH HERBS AND LEMON

from San Francisco a la Carte adapted by Mary Lonergan
serves 8

6 small zucchini, trimmed and cubed (about 5 cups) 2 tablespoons kosher salt (or one tablespoon regular salt)
2 medium onions, minced

1 clove garlic, minced 1 tablespoon olive oil 2 tablespoons sweet butter 5 cups chicken stock

2 tablespoons chopped fresh herbs - a combination of oregano, basil,

parsley, and chives 3 tablespoons lemon juice salt and freshly ground pepper to taste
sour cream or Mexican crema

Place zucchini in a colander in a sink, sprinkle with kosher salt, and allow to drain for about 30 minutes. Meanwhile, in a large soup pot or Dutch oven, saute onions and garlic in oil and butter until the onions are golden. Dry zucchini with paper towels, removing as much salt as possible. Add to onions and cook over low heat
for about 5 minutes. Add chicken stock and simmer for 15 minutes.

Puree soup in batches in a blender. Return to pot and season with herbs, lemon juice, salt and pepper. Reheat and serve, topping each serving with sour cream or Mexican crema and snipped chives.
This is also very good served cold, especially on a hot summer day!

13

ALICE'S DIP

from Dedee Gall (adaptedfrom herfriend Alice's recipe)

via Kathy Lindenbaum makes 2 cupsfor an appetizer

1 can canneli white beans (9 ounces or so) 1 6-ounce jar roasted red peppers 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon minced garlic 1/4 teaspoon ground pepper
salt to taste

Process all in a food processor or blender until smooth. Serve cold, or at

room temperature

Serve with small vegetables or crackers. Can befrozen until ready to use.
ARTICHOKE SPREAD

recipe from Ann Lauer, circa 1978 via Kathy Lindenbaum makes 2 cupsfor an appetizer
1 14-ounce can artichokes hearts, drained 1 cup mayonnaise

3/4 cup shredded parmesan cheese garlic salt to taste white pepper to taste

Preheat oven to 350 degrees. In a food processor, pulse artichokes until they are finely chopped. Mix in other ingredients and whirl until well combined. Bake in an ovenproof serving dish or bowl until brown and bubbly, approximately 20 minutes.
Serve with crackers, toasted bread and/or small vegetables.

The dish is still good as it cools, and any leftovers can be refrigerated and
warmed again.

14

CUMBERLAND SAUCE
from Countess Eva Mannerheim Sparre
via Maud Hallin
serves 4

4 tablespoons red currant jelly 3 tablespoons Port wine 1 tablespoon finely sliced orange peel 1 teaspoon Dijon mustard a few drops of red wine vinegar salt and pepper

Melt the currant jelly in the microwave. Whisk in the other ingredients. Taste! Let stand preferably for an hour before serving.
Divine with smoked meat, cold ham, a pate de campagne, duck breasts or a smoked leg ofchicken.

I learnt to make this sauce atan early age. Itmight have been the actual
start to my enthusiasmfor cooking. In other words, this is theperfect assignment to a novice in the kitchen.

15

CAULIFLOWER "RICE"
WITH BROCCOLI AND MUSTARD BUTTER

a carb-friendly side dish grossly adaptedfrom Greens cookbook by Judy OShea

serves 6 as a side dish

7 tablespoons soft butter 2 tablespoons strong Dijon mustard 3 shallots, diced 3 cloves garlic, minced 1 tablespoon balsamic vinegar (or more) 2 tablespoons arugula, chopped 1 strip lemon peel, grated
1 cauliflower head

2 tablespoons olive oil 4 cups broccoli and cauliflower florets 2 sun-dried tomatoes, soaked in hot water and chopped 1 cup bread crumbs salt and pepper grated Parmesan cheese
Cream the butter with mustard, shallots, garlic, balsamic vinegar, arugula and lemon peel and set aside to mellow. Can be done well ahead of time (if you want to freeze it, be sure you don't put in garlic).

Pass the cauliflower through the Cuisinart shredder and set aside. (You should have small pieces about the size of a kernel of rice.) Saute the bread
crumbs in the olive oil until browned and set aside.

Just before serving, bring salted water to a boil and drop in the florets (use a removable basket), return to a boil and cook 1 minute. Remove using basket, and then add the cauliflower "rice" and cook for about 45 seconds after the heat returns. Strain and drain thoroughly but keep warm.

In a saucepan, melt the butter mixture to make a nice sauce, add the cauliflower and broccoli and mix well to coat. Sprinkle with the chopped tomatoes. Serve on warm plates, sprinkle with bread crumbs and garnish with grated Parmesan. One can leave out the bread crumbs or use low-carb bread if so desired. Just be sure the veggies are well drained.
Add whatever you 'd add to the "rice " tofool your carb-cravingfriends.
16

CREAMED SPINACH
adaptedfrom a recipe served in the home offriend Denis Benjamin by JeffLindenbaum 4 small portions
2 cups (16 ounces) loose-pack frozen chopped spinach 2 tablespoons melted butter 1 tablespoon flour or nut meal for thickener 1 cup heavy whipping cream salt, pepper and nutmeg

Break up the frozen spinach in a heavy pan and saute in melted butter until the moisture evaporates - using medium to medium/high heat. Stir occasionally - process takes about 5 to 10 minutes.
Turn heat to medium and stir in the flour or other thickener. Stir one minute
and lower heat.

Stir in the cup of heavy cream, thoroughly mix and cover the pan. Cook until the spinach has absorbed all the heavy cream - about 15 minutes. Check occasionally during this time to be sure it is not sticking to bottom of pan. If cream isn't all absorbed at 15 minutes, take top off and stir and
watch until absorption is finished.

Add salt, pepper and nutmeg to taste. For additional garnish, add minced
chives or chopped mint leaves.

This is not a traditional creamedspinach, as it's not characterized by a heavy cream taste or texture. But theflavors meld so that the spinach tastes very creamy. It's very easy to make and requires no prep time.

For more spinachflavor (with some extra work) chop 16 to 20 ounces of fresh spinach, then follow recipe above, covering the spinachfor thefirst
minute or two ofcooking.

17

FRIED 6REEN TOMATOES

from Jan Chernoff serves 8 as first course or vegetable

8 green tomatoes
kosher salt

4 eggs

11/2 cups masa harina (can substitute regular flour) 1 tablespoon cumin vegetable oil
salt to taste

one jar of Mexican crema

Cut the tomatoes in thick slices and salt with kosher salt. Let stand for 20
minutes.

In the meantime, beat the eggs and add two tablespoons of masa harina (used for making tortillas). Heat 1/4 inch of the vegetable oil over a medium high flame. Put the tomatoes in the egg mixture for a minute. Take out one at a time and dredge in the remaining masa harina.

Fry in the oil until medium brown on one side and then flip over and fry the
other side.

Serve with Mexican crema (Mexican sour cream) or sour cream and salsa.
Masa harina is a cornflour that is usedfor making corn tortillas.

18

ROASTED FENNEL WITH PARMESAN

from the Barefoot Contessa Cookbook via Dick Lonergan
serves 4

4 large fennel bulbs, cleaned 1/2 cup good olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons freshly grated Parmesan cheese (1/2 cup if grating with a microplane)
Preheat the oven to 400 degrees.
Remove stems from the fennel and slice the bulb in half lengthwise. Remove the fronds from the stems and reserve some for use as a garnish. With the cut side down, slice the bulb vertically in 1/2 inch thick slices,

cutting right through the core. Spread the fennel slices on a baking sheet and
coat with olive oil, salt, and pepper. Toss with your hands until all slices are
covered with oil.

Roast the fennel slices for about an hour, turning after 30 minutes, until the edges are crisp and brown and the inside is tender. Sprinkle with Parmesan
cheese and roast for 5 more minutes. Taste to see if more salt and pepper are

needed. Garnish each plate with some fennel fronds before serving.

Fennel has a distinctly licoriceflavor when raw, but it is mild and sweet
when cooked.

19

BRADLEY OGDEN'S MASHED POTATOES

via Sue Gilbert
serves 4

Mil pounds small red potatoes, washed and scrubbed under cold water 1 head of garlic 1 cup cream or half and half 1 cup milk 1/4 cup unsalted butter salt and pepper to taste

Cook potatoes in salted boiling water until tender. Drain the potatoes, and spread them on a baking sheet, and bake at 350 degrees for 10 minutes. While the potatoes are cooking, peel the cloves from a head of garlic, and simmer the garlic in a small saucepan with cream, milk and butter. When the garlic is tender, remove the pan from the heat. Puree the potatoes and garlic mixture using the medium disk of a food mill. Season with salt and pepper
and thin, if needed, with more milk.

Mashedpotatoes are a dish every American palette inherently understands, and this rendition is very satisfying. This tasty recipe coaxes everynuance of flavorfrom thepotatoes, garlic and other additions.

20

CONFETTI RICE PILAF WITH TOASTED FLAXSEED

developed byPatsyJamieson, formerfood editor ofEating Well magazine
offered by Katherine K. Kriken
serves 6

1/4 cup flaxseed, toasted and chopped in a blender

2 teaspoons olive oil 1 cup chopped onion 1 cup uncooked basmati or long-grain rice 2 cups chicken broth 1/4 cup chopped fresh parsley 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper

Heat oil in saucepan over medium heat until hot. Add onion and cook over
medium heat 3 minutes or until translucent. Add rice. Cook 3 to 4 minutes,

stirring constantly. Stir in broth and bring to boil. Reduce heat and simmer partially covered for 20 minutes, or until rice is tender. Remove from heat; fluffwithafork. Stir in flaxseed and remaining ingredients. Serve immediately.
Flaxseed keeps best when stored in the refrigerator.

To release the health benefits offlaxseed, its hard outer coating must be broken down. So toast the seeds and chop them in a blender before adding to this pilaf.

21

HASSELBACK POTATOES

a classic Swedish Sunday dinner dish

Maud Hallin learnt this dish as a child
serves 4

4 medium-sized baking type potatoes 1/4 cup soft butter

2 teaspoons bread crumbs salt and pepper

Preheat oven to 400 degrees.

Lay the potato on its back. In California, it is not necessary to peel the potato first. You want to cut the potato in thin, even, slices, but not all the way through. That is the elongated top side should be able to fan out, but the bottom should be whole. Place the potato in a soup spoon, or an oval wooden spoon. This will prevent you from cutting all the way through. Sprinkle salt and pepper to taste. Brush potatoes with some of the soft butter, and melt the rest for basting.

Place potatoes - cut side up - in a cast iron pan, or any pan that has an edge and is just slightly larger than the potatoes. You want to be able to baste the potatoes with the melted butter, 4 or 5 times during the cooking. Drizzle
butter between the slices. After about 45 minutes - we all have different

ovens, and cooking pans - test for doneness. Baste once more and sprinkle
with the bread crumbs. Then baste a last time, and leave in the oven for

about 5 minutes. You want to have the potato edges crisp and the inside
soft.

You could also drizzle thepotato edges with grated Parmesan cheese.
Hassel back means the hill ofhazel nuts. Even today, there is a restaurant on Djurgarden in Stockholm, with that name. The other rumor is that the chefat the GrandHotel in Stockholm wasfor a long time Mr. Hasselback.
Could he have started his own restaurant?

22

PASTA WITH WINTER GREENS, ONIONS AND RAISINS

from a San Francisco Chronicle recipe as recommended by Jeanne Milligan
serves 4 to 6

5 quarts water 1 tablespoon salt, plus salt to taste

1 large bunch winter greens, such as Swiss chard or kale, washed 1 pound fusilli or corkscrew pasta 1/4 cup extra virgin olive oil pinch of hot red pepper flakes 1/2 sweet Maui onion or yellow onion, thinly sliced 1/2 cup golden raisins or sultanas 2 garlic cloves, thinly sliced 1/3 cup slivered almonds, toasted crushed garlic croutons or grated Parmesan cheese
Bring the water and salt to a boil in a large covered pot. Stack greens and trim stems; then slice leaves into 1/4 inch strips. Cut strips into 2 inch

lengths so they resemble the shape ofpasta (ifyou slice them too thin they
will clump up in the sauce). When the water boils, add greens. Return to a simmer and cook until stems are tender, about 5 to 8 minutes for chard and
10 to 12 minutes for kale.

Put a bowl under a colander, dump cooked greens into colander and set aside. Return cooking water to pot, bring to a boil and add pasta, cooking according to package directions. Before draining pasta, reserve 1 cup of the cooking water. Heat olive oil in a skillet, add red pepper flakes and stir for a moment or two. Add onion and cook over medium heat until lightly browned, about 5 minutes. Add raisins, reduce heat slightly and cook until onion is tender, about 5 minutes. Add garlic and stir for another minute. Set aside. When the pasta is almost done, add the greens to the onion mixture with 1/2 cup of the pasta water. Stir and heat gently for a few minutes. Season with salt. Add the cooked pasta to the pan and stir to combine. If you need a little more liquid, add another 1/2 cup of the cooking water.
Top each serving with almonds and croutons or Parmesan cheese.

From the weekly (iFast &Fresh Dinner in less than 35 minutes "feature.

23

THAI BLACK RICE SALAD

from The Whole Foods Cookbook via Nancy Schaub to Sisi Damner
serves 8

2 cups black Japonica or Forbidden rice 2 1/2 cups water 1 medium yellow pepper, chopped 1 medium red pepper, chopped 1 small carrot, grated 1 cup cashews, toasted 5 scallions, sliced thinly on the diagonal chopped cilantro
Sesame-Ginger Dressing: 5 tablespoons roasted sesame oil 6 tablespoons tamari 2 tablespoons brown rice syrup (if you can't find it, ok to omit) 1/4 teaspoon crushed red chili flakes 2 cloves garlic, minced 1 tablespoon grated fresh ginger

Place the rice and water in a covered saucepan and bring to a boil. Reduce
the heat to a simmer, cover and cook 35 minutes until tender. Transfer the

rice to a large mixing bowl and, while it is still warm, add peppers, carrot,
cashews, and scallions. Cashews can be added at the end for a crunchier
effect.

For the dressing, puree the roasted sesame oil, tamari, brown rice syrup, red chili flakes, minced garlic, and ginger in a blender.
Mix the dressing into the rice mixture while it is still warm to enhance the flavors. Garnish with chopped cilantro.
This salad may be made the day before you wish to serve it. It is served at room temperature. It is delicious served with chicken or pork, but it also will stand on its own with a green salad on the side. One could add bitesizedpieces ofchicken or shrimp to make it a more substantial entree salad.

24

ALASKAN HALIBUT COOKED ON THE PLATE

WITH TOMATO CONFIT

from a San Francisco Chronicle recipe recommended by Jeanne Milligan

serves 4 as a main course

Tomato Confit: 4 large, ripe heirloom tomatoes (such as Brandywine or Cherokee Purple) 2 sprigs of basil 1 sprig of mint cloves from 1 small head of garlic, peeled 1 cup extra virgin olive oil 1 tablespoon sea salt 1/4 teaspoon hot red pepper flakes
the Halibut:

1 tablespoon extra virgin olive oil 1 1/2 pounds halibut, cut on the bias into 1/8 inch-thick slices

sea salt to taste

Tomato Confit: Preheat oven to 300 degrees. Core the tomatoes and cut

each tomato in half through its equator. Put herbs in an oven-proofdish just
large enough to hold the tomatoes. Place tomato halves skin-side down on

the herbs. The tomatoes should fit snugly, but not be mashed. Wedge the
garlic cloves into the spaces between the tomato halves. Drizzle olive oil over tomatoes and sprinkle sea salt and hot pepper flakes evenly on top.

Bake uncovered for 1 1/2 to 2 hours, basting every 30 minutes with olive oil andjuices. When done, the tomatoes should have a melting texture and be lightly caramelized. Remove the baking dish from the oven, transfer the
tomatoes into another dish and let cool for about 1 hour.

Gently remove the skin from the tomatoes. The flesh should fall apart into the dish. There is no need to mash, since the confit should be left pulpy. If the confit is too watery (depends on the tomatoes), put it in a saucepan and reduce over medium heat until it reaches the right consistency. When done,
combine with the garlic cloves.

continued on nextpage
25

ALASKAN HALIBUT COOKED ON THE PLATE

WITH TOMATO CONFIT

(continued)
The confit may be refrigerated for 4 to 5 days, or it can be frozen. You will use about half of this recipe for the halibut; the remainder can be tossed over pasta or spread on grilled toast.
The Halibut: Have the confit at room temperature. Preheat the oven to 500 degrees. Divide the olive oil among 4 oven-proof dinner plates and even it out with your fingertips. Gently place the slices of halibut on each plate and arrange so that they follow the shape of the inner rim of the plate, but do not overlap. Season with salt. Place the plates with the halibut into the oven and bake for 2 minutes, or until the fish is just opaque. Do not cook the halibut all the way in the oven; it will finish cooking on the plate out of the oven. Spoon the tomato confit over the fish, including the garlic cloves with some of the oil and juices.

This utterly simple and almost instant dish underscores the importance of

fresh andfresh-cutfish. It is best ifthefish is cut on the day it is to be

served. Holding the knife blade at an angle, you can slice 1/8 inch thin slices thatcan be 3 to 4 inches wide. We served the Cauliflower "Rice " with Broccoli and Mustard Butter in the center oftheplate. Perfect
combination.

We paired this with apinot noirfrom Oregon, which workedwell. Ifyou prefer a white, we recommend an Alsatian Riesling.

26

CHICKEN WITH QUINCE (POULET AUX COINGS)

adaptedfrom The Book ofJewish Food by Claudia Roden recreated by Jan Chernoff
serves 6 as main course

6 half chicken breasts (with skin and bones) peanut oil 2 large onions 1 teaspoon cinnamon 1 teaspoon ground ginger salt and pepper 2 quinces weighing about 3 pounds juice of two lemons 2 tablespoons honey

Brown the chicken pieces in 3 tablespoons of oil in a large heavy bottomed frying pan and set aside. Heat the onions in the oil. After they become translucent, stir in the cinnamon and ginger. Lay the chicken pieces on top and sprinkle with salt and pepper. Put the lid on and cook on very low heat for 30 minutes, making sure to turn the chicken after 15 minutes. Remove the chicken after 30 minutes and place on a platter that can go in the oven and keep the chicken warm. Reserve the onion mixture.

While the chicken is cooking, wash and scrub the quinces and cut them into eighths or large chunks. Cut out the core and seeds. This will require a sharp knife. Put the quince immediately into boiling water which has been mixed with the lemon juice. Turn down the heat and simmer for 20 to 30
minutes until tender but not soft.

Fry the quince in oil slowly until they are brown and caramelized. This will
take another 15 or 20 minutes.

Then put the quince in the reserved onion mixture and stir in the honey. Cover and cook for 30 minutes at very low heat. Remove the quince and put on the platter with the chicken. Heat up the onion-honey sauce and pour
over the chicken and quince.

This is a delicious and hearty mealfor a cool evening. Goes well with
couscous and cucumber salad.

27

COUNTRYSIDE ROAST DUCK LEGS FROM PERIGORD

from a San Francisco Chronicle recipe as recommended by Jeanne Milligan
serves 4 as a main course

4 duck legs generous sprinkling of mixed herbs or herbes de Provence generous sprinkling of coarse sea salt or kosher salt 6 to 8 cloves garlic, thinly sliced

Prick the duck legs all over with a skewer or fork. Get right into the flesh if you can, and also pierce through a number of places in the fatty areas and
the skin.

Sprinkle the duck legs first with herbs, then with salt, then with garlic. Cover tightly and leave overnight in the refrigerator.
Before cooking, rinse the duck legs lightly in cool water, saving the sliced garlic to cook with the duck. Pat the duck dry, then place in a heavy frying pan just the right size to accommodate all the duck. Pour cold water over the top, cover, and bring to boil; then reduce the heat to very low and simmer for about 40 minutes, turning once or twice to cook on both sides.
Uncover and continue to cook another 20 to 30 minutes. You want the duck

to be very tender.

Pour off the liquid and let it settle a few moments, separating into broth and fat. Spoon 2 or 3 tablespoons of the fat back into the duck, as well as an equal amount of the cooking broth. Bring to a boil and cook down until the liquid has evaporated and the fat is frying the duck legs. Let the legs brown, then turn them over so that they are browned on both sides. If the garlic slices have browned and are too dark to serve, just nibble them in the kitchen. (I always do.)
Classic confit but with garlic, simple and terrific. Serve these withpanbrownedpotato chunks enriched with a handful or two ofwild mushrooms. Make a double batch - leftovers are superb tossed into a big green salad, with a bit ofham and other zesty morsels.

28

NORWEGIAN FISH

WITH BACON, MINT AND WILD MUSHROOMS

from Kitchen ofLight to Sisi Damnerfrom Lexie and Casper MorkUlnes
serves 4 to 6

2 pound monkfish or halibut fillet, skinless 4 cups chopped fresh mint 4 slices bacon (or proscuitto) 6 tablespoons olive oil 4 tablespoons sugar 5 tablespoons fresh lemon juice 3 tablespoons unsalted butter

1 pound wild mushrooms (such as chanterelles or porcini), trimmed, cleaned and cut into 1 inch pieces
fine sea salt and freshly ground pepper Preheat the oven to 350 degrees.

Rinse the fish under cold water and pat dry with paper towels. Rub the fish on both sides with one-third of the mint. Wrap the bacon around the fish and secure with toothpicks. Chop the remaining mint with 4 tablespoons of olive oil and sugar until you have a smooth texture. (You may use a food processor). Season the mint mixture with the lemon juice and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Sear the fish, turning twice, for 5 or 6 minutes, until the bacon has turned crisp and has rendered some fat. Transfer the fish to a baking dish, reserving
the fat in the skillet. Bake the fish 10 to 15 minutes until it is opaque.

While fish is baking, heat the butter with reserved bacon fat in a large skillet over high heat until it bubbles. Add mushrooms and cook for 3 minutes,
then reduce the heat to medium and cook for 4 more minutes. Season

liberally with salt and pepper. Remove from oven and cut the fish into 4 or

6 pieces and serve with mushrooms and mint sauce. The more the sauce, the
better the dish will be.

This wonderful recipe came to mefrom Norway. It is delicious and expands

tastes to different countries and cultures.

29

OSSO BUCO
from the Time-Life Italian Cookbook
via Anne Halsted
serves 8

4 tablespoons butter 11/2 cups finely chopped onions 11/2 cups finely chopped carrots 1/2 cup finely chopped celery 1 teaspoon finely chopped garlic 6 to 7 pounds veal shank, sawed into 8 pieces, each 2 1/2 inches long
salt

freshly ground black pepper

flour

1/2 cup olive oil 1 cup dry white wine 3/4 cup beef or chicken stock 1/2 teaspoon dried basil

1/2 teaspoon dried thyme

3 cups drained canned whole tomatoes, coarsely chopped 6 parsley springs 2 bay leaves
Gremolata:

1 tablespoon grated lemon peel 1 teaspoon finely chopped garlic 3 tablespoons finely chopped parsley

Choose a heavy shallow casserole or Dutch oven that has a tight cover and is just large enough to snugly hold the pieces of veal standing up in 1 layer.
Melt the butter in the casserole over moderate heat and when the foam

subsides, add the chopped onions, carrots, celery and garlic. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are lightly colored.
Remove from the heat.

continued on nextpage
30

OSSO BUCO
(continued)
Season the pieces of veal with salt and pepper, then roll them in flour and shake off the excess. In a heavy 10to 12 inch skillet, heat 6 tablespoons of olive oil until a haze forms over it. Brown the veal in the oil over moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transferthe browned pieces to the casserole and stand them side by side on top of the
vegetables.

Preheat the oven to 350 degrees. Discard almost all the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup. Scrape in any browned bits clinging to the pan. Stir in the stock, basil, thyme, tomatoes, parsley sprigs, and bay leaves and bring to a boil, then pour it all over the veal. The liquid should come halfway up the side of the veal; if it doesn't, add more stock. Bring the casserole to a boil on top of the stove. Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently. In about 1 hour and 15 minutes the veal should be tender. Test it by piercing the meat with the tip of a sharp
knife.

To serve, arrange the pieces of veal on a heated platter and spoon the sauce and vegetables from the casserole around them. Sprinkle the top with the gremolata, a piquant garnish made by mixing grated lemon rind, chopped garlic and parsley together. Osso buco is traditionally served with risotto alia Milanese! This has been one ofmyfavorite recipesfor 20 plus years!!

31

ROSEMARY PORK TENDERLOIN

WITH ONIONS, CREAM AND APPLES

from Cottage Living
via Anne Halsted serves 6

2 pounds Fuji or other sweet-tart apples, peeled and each cut into 8 wedges 2 tablespoons butter, melted 1 tablespoon fresh lemon juice 11/2 pound pork tenderloin 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil 1 small onion, thinly sliced 1/2 cup white wine 1 cup heavy cream 3 tablespoons Dijon mustard 2 tablespoons chopped fresh rosemary leaves
Preheat oven to 400 degrees. Toss apples with butter and lemon juice in a lightly greased 13-inch by 9-inch baking dish or shallow ovenproof Dutch oven. Bake for 20 to 25 minutes. Season tenderloin with salt and pepper. Brown in hot oil over medium-high heat in a heavy-bottom skillet for 7 minutes. Remove apples from oven and place tenderloin in center of baking dish. Set aside. Reduce oven to 350 degrees.
Cook onions in skillet 5 minutes. Turn heat to high, and add wine. Cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard, and
rosemary.

Pour cream mixture over tenderloin, and bake, basting occasionally for 20 to 25 minutes or until meat thermometer inserted into thickest portion registers 155 degrees. Let stand 5 to 10 minutes (the pork will continue to cook). Slice into 1/2 to 3/4-inch slices, and serve with the apples and mustard
cream sauce.

Thepork is incredibly moist, and the apples and onions are a great

combination with the pork. Ifyou can'tfind Fuji apples, try Braeburn.

32

SALMON ROASTED WITH CILANTRO "PESTO"

from Fish by Mark Bittman
via Sue Gilbert
serves 6 as a main course

1 clove garlic 1 cup loosely packed cilantro leaves 3 tablespoons olive oil juice of 1 lime salt and pepper to taste 2 to 3 pound salmon fillet with skin on (or use salmon steaks) 1 large ripe tomato, seeded and coarsely chopped.

Preheat oven to 400 degrees. Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt and pepper in a blender or food processor. Process until creamy. Brush a baking pan or sheet with the remaining tablespoon of oil and place salmon on it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper. Bake uncovered until the salmon is done, 12 to 13 minutes. Serve immediately.
Totally simple and delicious!

33

SPANISH SPICE-RUBBED CHICKEN

WITH MUSTARD AND GREEN ONION SAUCE

adaptedfrom a recipe in The South Beach Diet Cookbook

via The New York Times and Sisi Damner
serves 8

Green Onion Sauce:

1/2 cup white wine vinegar 3 tablespoons Dijon mustard 1 cup extra virgin olive oil

1/2 cup finely sliced green onions, including some of the tops 3 tablespoons finely chopped flat (Italian) parsley
sea salt and pepper
Spanish Spice Rub: 2 tablespoons ground cumin 2 tablespoons ground mustard 1 tablespoon fennel seeds

6 tablespoons Spanish or regular paprika

2 teaspoons sea salt 2 teaspoons ground pepper
8 boneless chicken breasts with skin

extra virgin olive oil

salt

chopped parsley for garnish

Green Onion Sauce: Whisk together vinegar and mustard. Slowly whisk in the olive oil until well-blended. Add green onions, parsley, salt and pepper.
Set aside.

Spanish Spice Rub: Mix all the ingredients and set aside.

Heat a grill to medium, brush the chicken with olive oil and season both sides with salt. Rub both sides of each breast with the spice rub and place on grill skin side down. Grill until slightly charred and a crust has formed (5 or 6 minutes). Turn breasts, cover and grill 6 additional minutes. To serve, spoon some sauce on each plate, place a breast over it. Top with chopped parsley and a spoon of the sauce.
34

ZUCCHINI "PASTA" WITH SAFFRON BUTTER AND PEPPERS

another low-carbpasta dish contrivedfrom Greens bent and twisted by Judy OfShea
serves 8 as a first course or side dish
Saffron Butter: 6 tablespoons butter
2 shallots

2 tablespoons basil, chopped 2 tablespoons parsley, chopped pinch of saffron soaked in 1 teaspoon water
cayenne pepper

1 lemon peel, grated

3 medium green zucchini 3 medium yellow zucchini 4 cloves garlic, minced 2 tablespoons olive oil

2 bell peppers, roasted, peeled and sliced 1/2 cup good chicken stock 1 red onion, chopped 2 tablespoons olive oil 1 bunch spinach, stemmed and sliced 1/4 cup pine nuts, roasted grated Parmesan cheese
fleur de sel on the table

Saffron Butter: Cream together the butter, shallots, basil, parsley, saffron, cayenne pepper and lemon peel. Set aside. Can be done ahead.

To make the faux pasta, cut zucchini lengthwise into very thin slices. A mandoline works extremely well but a potato peeler makes thinner slices. Discard the first slice (those with all the skin showing). Toss the zucchini "pasta" with olive oil and minced garlic. (Do NOT add salt or you'll have soup.) It should sit uncovered at room temperature at least 2 hours to absorb the oil and garlic flavor but not release its liquid.

continued on next page

35

ZUCCHINI "PASTA" WITH SAFFRON BUTTER AND PEPPERS

(continued)
When ready to serve, saute the onion for about 5 minutes in olive oil. Add

the peppers to warm them. Then add the spinach and stir until it melts.
Lower the heat and add the saffron butter and the stock to make a nice sauce. You can add a bit of water if it's too thick.

At the same time, heat another saute pan until quite hot and add the "pasta" to saute very briefly, just until the slices start to become transparent and the garlic loses its bitterness. You may need to use a bit more oil if the zucchini
is too dry.

Arrange the "pasta" on plates, top with sauce and then garnish with pine nuts and grated cheese. Pass the fleur de sel at the table. You can serve thisfaux pasta with any ofyourfavorite sauces.

36

ALMOND AND APRICOT WEDDING CAKE

adaptedfrom the Silver Palate Good Times Cookbook

by sister Jane Houghtonfor wedding ofher daughter in Kiel, Germany

via Katherine K. Kriken
serves 50
Cake:

Mil cups slivered dried apricots 1 cup Cognac 11/2 cups milk 3/4 cup unsalted butter 18 egg yolks, at room temperature 3 cups sugar 2 teaspoons vanilla extract 4 1/2 cups sifted cake flour 1 tablespoon baking powder 1 cup slivered almonds, lightly toasted

Glaze:
1 cup apricot jam 3 tablespoons Cognac
Buttercream frosting: 2 1/4 cups sugar

3/4 cup water 6 egg whites, at room temperature 2 cups (4 sticks) unsalted butter, at room temperature 6 tablespoons light corn syrup 1 teaspoon almond extract

To make the cake: Heat the apricots and Cognac in small saucepan to boiling, remove from heat, and let stand for 1 hour. Preheat oven to 350 degrees. Butter and flour (we lined pans with parchment) 3 cake pans, 12,
10, and 6 inches in diameter. Set aside. Heat the milk in a small saucepan until hot to touch. Remove from heat and let stand to cool slightly. Melt

butter in another small pan, set aside to cool. Beat the egg yolks and sugar in a large mixer bowl until very light and thick, about 10 minutes. Gradually
beat in the milk and vanilla.

continued on next page

37

ALMOND AND APRICOT WEDDING CAKE

(continued) Sift the flour and baking powder together. Gradually beat into egg yolk mixture at low speed, until thoroughly blended. Fold in the melted butter and then the apricots with Cognac and almonds.
Pour batter into the prepared pans. Bake until cake has pulled away from the side of the pan and springs back when lightly touched in center, 30 to 50 minutes, depending on size of the layer. Cool each 10 minutes and invert onto wire racks to cool completely.
To make the glaze: Heat apricot jam and Cognac in small saucepan until jam melts. Strain and brush each cake layer all over with the glaze. Cut 3 cardboard circles the same size as cake layers. Place each cake layer on its
cardboard and assemble in a tier.

To make the buttercream: Heat 2 cups of the sugar and the water to boiling in heavy saucepan, stirring constantly. Continue to heat without stirring to 240 degrees on a candy thermometer.

Beat egg whites in large mixer bowl until frothy. Gradually beat in remaining 1/4 cup sugar and continue beating until peaks are stiff. Pour in boiling sugar syrup in thin, steady stream while beating at high speed. Beat until heat from the syrup has dissipated and bowl feels cool, 5 to 7 minutes. Beat in butter, 1 tablespoon at a time, then the com syrup and almond extract
until blended.

Spread buttercream smoothly over cake. Pipe remaining buttercream decoratively on the cake, using pastry bag and several different tips. The cake can be assembled and decorated up to 2 days before serving.
Surround the base ofcake withfresh andfeatheryferns. Arrange lots of fresh spring or availableflowers on theferns. I suggest daisies, lilacs, tiny rosebuds, freesias, and lilies ofthe valley.
We tripled the original recipe. Results were stillfantastic. Not a crumb
remained.

38

DARK CHOCOLATE OATMEAL COOKIES

from Bon Appetit, May 2004 adapted by Sisi Damner
makes 24 cookies

11/2 cups all purpose flour 1/2 cup Droste (or other good quality) cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 1 cup sugar 1 teaspoon vanilla extract 4 tablespoons old-fashioned oats 3/4 cup slivered almonds
Preheat the oven to 350 degrees.
Sift first 4 ingredients into medium bowl. Using an electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add nuts and knead gently to blend.

Using moistened palms, shape 1 generous tablespoon of dough into a ball. Place on prepared Silpat baking sheets. (I use these and think the quality of the cookies are better). Flatten the balls to 2-inch rounds. Use all of the dough and space the cookies 2 inches apart.

Bake the cookies until the center is very slightly firm and the top cracked. Baking time is about 14 minutes. Cool on your baking sheet.

This is a Scottish recipe and it has been an instanthit with those who have sampled it. The recipe calledfor chocolate chips, butI substituted the almonds instead. Therefore you can use either chips or almonds or both. It is alwaysfun to get a new cookie recipe. I was delighted to discover this
one.

39

GROUND NUT TORTE

adaptedfrom a Sunset Magazine recipe by Kathy Lindenbaum serves 12 or morefor dessert 2 cups coarsely chopped and toasted pecans and macadamia nuts 5 eggs, separated 3/4 cup sugar
1 3/4 sticks butter

1 tablespoon vanilla 1 teaspoon almond extract 1/2 cup ground toast crumbs (zwieback crackers suggested) powdered sugar, whole nuts and whipped cream for garnish

Preheat oven to 350 degrees.

In a food processor, whirl nuts until finely ground, but don't turn them into
butter.

In a large bowl beat egg whites until foamy. Beat in 1/2 cup of sugar in
small amounts until whites hold stiff peaks.

In another bowl, beat the butter and remaining sugar together until creamy. Beat in egg yolks and vanilla until fluffy. Mix in ground nuts and toast crumbs. Gently stir some egg white into the yolk mixture. Then fold in the remaining whites until blended.

Pour into a greased and floured 9-inch round pan - preferably with removable bottom and sides, or in a Teflon-coated pan. Smooth top of batter. Bake about 45 minutes - or until a wooden pick inserted in the center comes out clean or almost clean, and top springs back when gently touched.
Let cool on a rack. Cake may deflate slightly.

Garnish with powdered sugar, whole nuts, and/or whipped cream. Though wonderfully rich on its own, you could add a sour cremefraiche sauce,
raspberry sauce, chocolate sauce or caramel/toffee sauce.

You can use any combination ofnuts or showcase one kind ofnut like black
walnuts.

40

LEMON PANNA COTTA

from Pianeta Restaurant in Truckee adapted by Dick Lonergan

serves 4 to 6

1 cup whole milk 1 cup whipping cream 1/2 vanilla bean, split lengthwise 1/2 cup sugar 2 tablespoons lemon peel 2 teaspoons gelatin (1 envelope) 5 tablespoons fresh lemon juice 1 cup creme fraiche (or sour cream or Mexican crema)

In a medium saucepan, combine the milk, whipping cream, vanilla bean, sugar, and lemon peel. Bring mixture to a boil, stirring gently. Remove pan from heat and let steep for 10 minutes.
Soak gelatin in lemon juice. Mix into milk-cream mixture until gelatin is fully dissolved. Strain. Add creme fraiche.

Pour into chilled dessert cups or wine glasses.

At the restaurant, the individual servings were inverted onto a plate and garnished with berry (raspberry or blackberry) puree, a mint leaf, and a strawberryfan. Theplate rim was dusted withpowdered sugar.

41

POTS DE CREME JAVONAISE (COFFEE CUSTARDS)

from Gourmet, May 1991 revised by Dick Lonergan
serves 6

1/2 cup sugar 1/2 ounce semisweet chocolate, chopped fine 5 large egg yolks 1 large whole egg 2 cups milk 2 tablespoons instant espresso powder, dissolved in 1/4 cup hot water 1 teaspoon vanilla pinch of salt
Preheat oven to 300 degrees.

In a small skillet, cook 1/4 cup of the sugar over moderate heat, stirring occasionally with a wooden spoon, until the sugar starts to melt. Patience this might take quite a few minutes. Once the sugar has melted, continue to cook, now stirring without stopping, until the sugar caramelizes. You want the color of the caramel to be deep, almost mahogany. Now carefully pour in the milk slowly. Don't panic. The caramel will immediately seize and harden, but it will all smooth out as the liquid warms. Bring the mixture to a boil and, when the sugar has melted, remove the skillet from the heat. Stir in the chocolate until it is melted. Add the espresso, vanilla and salt. Then
allow the mixture to infuse for about 20 minutes.

In a large bowl, whisk the yolks and the whole egg with the remaining 1/4 cup sugar until pale and thick. Add the chocolate mixture, whisking. Strain through a fine sieve into another bowl, skim the froth, and divide among six 2/3-cup pot de creme pots or ramekins. Put the pots in a baking pan, add enough hot water to the pan to reach one third up the sides of the pots, and cover the pan tightly with foil or plastic wrap. Bake the custards for 30 to 35 minutes, or until they are just set. Let them cool uncovered, then chill them
covered for 3 hours.

Garnish with a dollop ofunsweetened whipped cream, chocolate shavings and a chocolate covered espresso bean or two.

42

WINTER-SPICED MOLTEN CHOCOLATE CAKES

WITH RUM-GINGER ICE CREAM

from Gourmet, December 2003 recreated by Sisi Damner

serves 8

Ice Cream:

1 quart of vanilla ice cream, softened 2 tablespoons chopped ginger (chopped by hand) 1 tablespoon dark rum

Place softened ice cream in medium bowl. Fold the ginger and rum into the ice cream and transfer to airtight container. Freeze the mixture at least 4 hours. (Can be made the day ahead).
Cakes:

14 ounces good quality bittersweet chocolate 11/4 cups unsalted butter 2 teaspoons ground coriander 2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground white pepper 6 large eggs 6 large egg yolks 2 teaspoons vanilla extract 3 cups powdered sugar 1 cup all purpose flour powdered sugar and crystallized ginger strips for garnish

Preheat the oven to 425 degrees. Spray Pam or butter eight 3/4-cup souffle dishes. Stir chocolate, butter, and spices in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, yolks, and vanilla in large bowl to blend. Whisk in powdered sugar, then the chocolate
mixture, and then the flour. Transfer the batter to prepared souffle dishes, filling to the top. (Can be made one day ahead. Cover and refrigerate).

continued on next page

43

WINTER-SPICED MOLTEN CHOCOLATE CAKES

WITH RUM-GINGER ICE CREAM

(continued)
Bake until the batter has risen above the dishes, top edges are dark brown, and CENTERS ARE STILL SOFT AND RUNNY, about 15 minutes (or 18 minutes if they have been refrigerated). Run a small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Carefully turn the dishes by placing a plate on the top of each cake and invert it onto the plate. Dust each dessert with powdered sugar and top with crystallized ginger. Serve cakes
with the ginger-rum ice cream.

These cakes are amazing and totally sinful. They topped offour Christmas dinner last year and we all loved every bite. They are greatfor parties because they can be assembled completely the day before and then quickly baked before serving. The oozing centers combined with the ginger ice cream makefor a memorable treat.

44

HAM SAUPIQUET
adaptedfrom a Saveur magazine recipe by Kathy Lindenbaum serves 4 as a light supper or brunch course 4 tablespoons red wine 3 tablespoons red wine vinegar 1 tablespoon juniper berries 2 tablespoons butter 1 cup mushrooms, sliced
10 ounces cooked ham, cubed 3 medium shallots, finely sliced

2 garlic cloves, finely sliced 1 cup heavy whipping cream 3 sprigs of thyme salt and pepper to taste
Preheat oven to 400 degrees.

Put wine, vinegar and juniper berries into small non-porous saucepan. Cook on medium-high heat until reduced to 3 tablespoons. Strain out the berries. Melt butter and saute mushrooms until lightly browned. Transfer to an oiled (with olive oil) gratin dish. Repeat saute with ham cubes and transfer to gratin dish. Gently fry the shallots and garlic until golden. Add the reduced juniper sauce, cream, thyme, salt and pepper. Simmer until thickened, around 5 minutes, then spoon over ham in the gratin dish. Cook in oven for 10 to 15 minutes until golden. Garnish individual servings with thyme sprigs. This can be the main dishfor a light supperwith an accompanying salad. As a brunch dish, it can be enhanced with an egg. Before cooking divide the Ham Saupiquet into individual gratin dishes, leave a slight impression in the middle and, after 10 minutes cooking in the oven, break a whole egg in the middle ofeach dish and return to the oven until the egg is set, approximately 7 to 10 minutes. Orjust addpoached eggs on top ofthe individualservings.
You can combine the ham with cooked sausage and bacon, ifdesired.

45

Nunc estbibenctum,nunc pe4e

libero.