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FAVOKITE KECIPES 2008

OUR FAVORITE RECIPES 2008

CHEFS: Sisi and Bert Damner, Sue Gilbert, Judy and Don Gray, Maud Hallin, Anne Halsted, Carol Hutchinson, Katherine Koelsch Kriken, Kathy and Jeff Lindenbaum, Mary and Dick Lonergan, Jeanne Milligan, Judy O'Shea, Irene Tibbits and Wells Whitney
EDITOR:
Dick Lonergan

PROOFREADERS: Sisi Damner, Carol Henwood and Mary Lonergan RECIPE TESTERS: Jan Chernoff, Peter Dewees, Margie Ellis, Don Gray, Keith Gilbert, Kate Knickerbocker, John Kriken, Eric and Karen Lonergan, Katy Lonergan, Mike O'Shea, Isabel Wade and all the chefs. Thanks to the many tasters as well. With the help of these testers and tasters, all of these recipes have been independently tested and most have been improved in the process.

COVER ART:
"Squash Blossoms," by JeffLindenbaum. Jeff took thisfabulous photo at the Campo di Fiori outdoor market in Rome during a recent trip that he and Kathy took to Italy.

OUR FAVORITE RECIPES 2008

STARTERS

Mini Potato Rolls with Ham Onion Pie

Tatin of Caramelized Leeks

1 2
3

SALADS

Butter Lettuce, Mango and Goat Cheese with Mint Vinaigrette

Charred Corn Salad with Adobo Sauce Fennel Salad Moroccan Couscous Salad

4
5 6 7

Shrimp-Stuffed Papaya
Tomato Bread Salad with Burrata
SOUPS

8
9

Minted Sweet Pea and Spinach Soup

Pumpkin Soup

10
11 12 13

SAUCES AND MORE

Apple Granita Apricot-Fennel Chutney

Cranberry, Pear and Ginger Chutney Farmer's Market Raspberry-Rhubarb Sauce Channa Masala Snack and Tamarind Chutney
Tomato Jam

14 15 16
17

SIDE DISHES

Black-Eyed Peas in a Spicy Goan Curry Grilled Artichokes with Curry Mayonnaise
Roasted Butternut Squash with Pancetta and Chiles Roasted Carrots and Snap Peas with Green Garlic
and Mint

18 19
20 21
22

Roasted Potatoes and Cauliflower with Red Onion, Capers and Chiles Tomato Bread Pudding
Zucchini Terrine

24
25

(continued on next page)

OUR FAVORITE RECIPES 2008 (continued)

MAIN

Chicken with Cinnamon and Dates

26

DISHES

Cuban Flank Steak with Garlic, Oregano, Orange

and Cumin

27
28
29

Curried Lamb Leftovers with Lentils, Lemon and

Tomato

Grilled Sea Bass with Sliced Artichokes Stewed in

Olive Oil

Jungle Fowl, India Fashion

Lemon and Herb Crusted Halibut

30
31

Moules Marinieres (Mussels Steamed in White Wine)

Oil Poached Halibut with Tomatoes and Fennel

32
33

Pan-Roasted Duck Breast with Lingonberry Sauce and Creamy Truffled Polenta
Slow Oven-Cooked Salmon with Rose Sauce

34
36

Spaghetti with Red and Gold Tomatoes and Feta Thai Style Penn Cove Mussels
Toasted Cracked Wheat with Steak, Onions and
Chard

37 38
39

DESSERTS

Almond Cluster Thins

Bittersweet Chocolate Pecan Pie

40
41

Blueberry Tart Caramelized Oranges and Strawberries

Cince's Fruit Tart

42 43
44

Easy Chocolate Mousse Lemon Souffles with Boysenberries Mixed Berry Almond Crunch Crumble
Rhubarb-Rice Tart

45 46 47
48

Whipped Ricotta with Candied Orange Peel,

Pistachios and Chocolate

50

BRUNCH DISHES

Easy Egg Custard Cheese Casserole Easy Parmesan Fried Eggs Norwegian Crepes with Leek and Ham Filling
(Pannekaker med Vri)

51 52 53

MINI POTATO ROLLS WITH HAM from Ernita O'Brien via Mary Lonergan makes about 100 rolls

1 cup scalded milk 1/2 cup sugar

1 cup mashed potato

1/2 cup butter

2 teaspoons salt

1 package dry yeast

2 eggs, beaten
5 cups sifted flour

1egg, beaten and mixed with about 1tablespoon ofwater

toasted sesame seeds and poppy seeds

sliced, cooked ham

softened butter

hot-sweet or honey mustard, mixed with alittle mayonnaise

Mix first five ingredients and let cool to lukewarm. Dissolve yeast in 1/4 cup warm water (see instructions on package for temperature) and add along with
beaten eggs to first mixture. Add flour, mix and gather into a ball. Turn dough

in a bowl sprayed with vegetable spray, cover with plastic wrap and let rise in a
warm, draft-free place until doubled, about 1 1/2 to 2 hours. Knead dough briefly on floured board and roll to about 3/8 to 1/2-inch thick, cut rounds with a small biscuit cutter (2-inch), and place about 1 inch apart on a cookie sheet that has been lined with parchment paper. Cover with a towel and let rise until doubled, about one hour or so. Preheat oven to 350 degrees^ Brush tops with beaten egg/water mixture and sprinkle with sesame seeds or poppy seeds, or leave some plain. Bake for about 20 minutes, until golden. Place rolls on a rack and cool completely.

To make sandwiches, slice each roll, spread bottom half with butter and add a piece or two of ham. Spread top half with mustard/mayonnaise mixture, then

place on top of ham. Heat rolls loosely covered with foil on a cookie sheet at
350 degrees until hot, or microwave, uncovered, 15 rolls at a time on a plate for
about 1 minute.

These rolls also work well for mini hamburgers or with other sandwich fillings.

ONION PIE

from The New York Times, October 24, 2007 (Cheryl Rogowski) adapted by Anne Halsted serves 6 as a side course, 10 as appetizers
12 tablespoons unsalted butter 3 ounces saltine crackers (about 27) 1 1/2 pounds yellow onions, peeled, trimmed, halved lengthwise and thinly sliced (about 4 1/2 cups) 1/2 teaspoon Kosher salt, divided 2 large eggs 3/4 cup heavy cream 6 ounces grated extra-sharp Cheddar cheese (about 1 cup)

Heat oven to 375 degrees. Melt butter in a large skillet or saute pan over low heat. Set aside. In a food processor, pulse saltines to fine crumbs and transfer to a medium bowl. Pour 5 tablespoons melted butter over crumbs and toss with

fingertips or arubber spatula until evenly coated. Press mixture firmly into a
deep-dish 9-inch pie pan, using a second pie pan. If possible, compact them evenly against bottom and sides of pan. Reheat remaining melted butter in skillet over medium-high heat until frothy.

Add onions and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are
evenly browned, 15 to 20 minutes. Transfer onions to pie pan, patting them
down in an even layer on crust.

In a medium bowl, beat eggs with a whisk and add heavy cream and remaining

salt, whisking gently to incorporate. Pour mixture slowly, in athin stream, into
center of onions in pie pan. Sprinkle grated cheese over top and place in oven. Bake until bubbly and slightly browned on top, 30 to 35 minutes.
Serve immediately in sliced wedges as a side course, or allow to cool and cut into small pieces to serve as a room temperature hors d'oeuvre.
We like this particularly well as an hors d'oeuvre! You can bake this in advance and reheat it with good results as well.

TATIN OF CARAMELIZED LEEKS from Eveline Saglibene

adapted by Judy O'Shea

serves 6 as a first course

3 tablespoons water, divided

4 ounces salted butter

salt and pepper 1 1/4 cups flour

1 tablespoon cider vinegar

1/4 cup cream mixed with 1tablespoon curry powder

2 tablespoons sugar

6 leeks (cleaned), white part only, cut into 3/4-inch long pieces
2 tablespoons chopped parsley

Preheat the oven to 375 degrees. Butter an 8-inch cake pan.

Heat 2 tablespoons of water and butter with a pinch of salt in a small pan. When it starts to boil, dump it into a mixing bowl and add the flour. Mix until homogeneous, roll into a ball, cover the pastry in a damp dish towel and put it in the refrigerator to rest.

For the caramel, heat the sugar with 1 tablespoon water in a non-stick pan until it turns amber colored. Take off the fire and quickly whip in the cream and

curry mixture. Pour the caramel into the bottom of the buttered cake pan.
Arrange the leek sections with a cut side up. Pack them closely since they'll shrink a bit. Salt and pepper them. Roll out the pastry between sheets of plastic wrap into a circle slightly smaller than the cake pan; place on top of the leeks. Do not let the pastry touch the sides of the pan. Bake for about 45 minutes. While still hot, loosen the edges of the pastry with a knife, put a large serving plate on top and turn out the tatin on the serving plate. If any leeks stick, just rearrange them. Powder the top with curry powder. Serve at room temperature, garnished with the chopped parsley.
Eveline served this as a first course on a warm summer evening on tables on the lawn, set with white linen at a thirteenth century chateau with a spectacular view of the Sorgue River Valley. Extraordinary!

BUTTER LETTUCE, MANGO AND GOAT CHEESE

WITH MINT VINAIGRETTE

from Bride & Groom: First and Forever Cookbook

via Sue Gilbert

serves 2
4 cups lightly packed torn butter lettuce leaves 1/2 cup roughly chopped mango (about 2 mangos) 3 tablespoons mint vinaigrette (see below)

1/4 cup macadamia nuts or pecans

2 tablespoons crumbled goat cheese 2 tablespoons finely chopped green onions

Put the lettuce and mango in a large bowl and toss with just enough vinaigrette

to coat. Divide the lettuce and mango mixture onto plates. Scatter the nuts,
goat cheese and green onions on each plate.

MINT VINAIGRETTE
3/4 cup olive oil

1/2 cup tightly packed mint leaves

1/4 cup white vinegar 1 tablespoon plus 1 teaspoon Dijon mustard

1tablespoon plus 1teaspoon honey

1/4 teaspoon salt

freshly ground pepper to taste

Combine olive oil and mint in ablender until pureed, about 15 seconds. Add
vinegar, mustard, honey, salt and pepper and blend for about 5 seconds. Do not

over blend or the vinaigrette will be too thick.

This is a lovely andfresh tasting salad. You will have a lot of the vinaigrette

left over and can use it as a saucefor lamb ifyou choose.

CHARRED CORN SALAD WITH ADOBO SAUCE

from williams-sonoma.com

adapted by Judy Gray

serves 12

2 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 teaspoon chipotle peppers in adobo sauce, diced

1 tablespoon adobo sauce (from the peppers) 1 teaspoon salt

1garlic clove, minced

1/2 teaspoon honey

1/4 cup plus 2 tablespoons olive oil

6 ears of corn, husks and silks removed

'

1 can (15 ounces) black beans, rinsed and drained 2 tablespoons chopped fresh cilantro, plus cilantro leaves for garnish
4 cups cherry or grape tomatoes, halved

1/2 cup diced jicama 1 cup diced red onion

In bowl, whisk together lime juice, orange juice, chipotle chili and adobo sauce,
1 teaspoon salt, garlic, honey and 1/4 cup oil until smooth. Set the vinaigrette
aside.

Prepare a hot fire in a grill or preheat a grill pan over high heat.
Rub corn with 2 tablespoons oil and 1 teaspoon salt. Grill corn, turning

occasionally, until charred in spots, 10 to 15 minutes. Transfer to aplatter.

When corn is cool enough to handle, remove kernels from cobs and place the

kernels in a large bowl. Add rinsed black beans, chopped cilantro, tomatoes,

jicama, onion and vinaigrette; stir until well combined. Garnish with cilantro
leaves. Serve the salad at room temperature.
This is a nice summer salad, very colorful with lots of crunch and zip. The San

Francisco Chronicle (October 8, 2008) lists chipotle peppers in adobo sauce

as one of the top ten versatile pantry items. It can befound in the Mexicanfood
section of many grocery stores.

FENNEL SALAD

newspaper reprint, origin unknown adapted by Kathy Lindenbaum

makes 6 servings

juice and grated zest from 1 medium orange juice and grated zest from 1 lime

1/8 cup unseasoned rice wine vinegar

1/4 cup olive oil 2 fennel bulbs, cored and thinly sliced 1/2 red or sweet onion, cored and thinly sliced 2 Belgian endives, thinly sliced

bunch of watercress (preferably young/small leaves), cleaned and stemmed

sea salt and pepper

Mix the orange and lime juices and zests with the rice wine vinegar and olive oil. Add the fennel and onion, mix well and sprinkle with several grinds of sea salt and pepper. Cover salad with plastic wrap; press the wrap down on the top of the salad to compress and make a seal. Refrigerate for several hours. At serving time, toss in the endive and watercress and check again for seasoning to see if you want to add more sea salt or pepper before plating.

This salad combines greatflavors and textures. You can also add orange
slices.

MOROCCAN COUSCOUS SALAD

from Bon Appetit, August 2008

adapted by Mary Lonergan

makes 8 servings

2 cups low-salt chicken broth

2 tablespoons extra virgin olive oil, divided

1tablespoon ground ginger

2 garlic cloves, pressed

2 teaspoons salt, divided

1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1 10-ounce box plain couscous (whole wheat is best) 1 cup golden raisins 1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups) 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups) 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise 1 cup thinly sliced green beans, or trimmed sugar snap peas

2 teaspoons finely grated lemon peel

1/4 cup fresh lemon juice

Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and
remove from heat. Scatter raisins over, cover, and let stand until couscous

softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

This dish is colorful, crunchy and aromatic. It is a nice complement to grilled chicken or fish.

SHRIMP-STUFFED PAPAYA

origin unknown
via Sue Gilbert

serves 4

2/3 pound cooked baby shrimp 1 tablespoon minced onion 1 tablespoon minced celery 1/2 cup mayonnaise

2 limes, divided
1/4 teaspoon curry powder 1/4 teaspoon dill weed 11/2 tablespoons minced mango chutney salt and pepper to taste

2 ripe papayas, cut in halflengthwise and seeded

Mix together shrimp, onion and celery and set aside. Whisk together

mayonnaise, juice of one lime, curry powder, dill weed, mango chutney, salt and pepper. Pour mayonnaise mixture over shrimp mixture and toss gently to

mix. Chill for one hour to let flavors meld.

Mound equal portions of the shrimp salad into the papaya halves. Cut

remaining lime into wedges and use as garnish.

This is a very refreshing treatfor lunch!

TOMATO BREAD SALAD WITH BURRATA

from the San Francisco Chronicle, August 1, 2007 (Janet Fletcher) adapted by Sue Gilbert
serves 8

1/3 pound plain or herbed focaccia, cut in 3/4-inch cubes 1 tablespoon plus 1 teaspoon extra virgin olive oil plus more for garnish 11/2 pounds ripe tomatoes cut into 3/4-inch dice 1/2 pound English cucumber, peeled, quartered lengthwise and then sliced in

1/2-inch pieces
1/2 onion, very thinly sliced 16 Kalamata olives, pitted and halved

2 tablespoons capers, rinsed and chopped

12 to 16 basil leaves

3 tablespoons extra virgin olive oil

1 tablespoon plus 1 teaspoon red wine vinegar

1 large clove garlic, finely minced

Kosher or sea salt and pepper

3/4 pound burrata (or fresh whole milk mozzarella), cut into 8 wedges
Preheat oven to 400 degrees. In a bowl, toss the focaccia cubes with the olive

oil. Spread on a baking sheet and bake until the bread is lightly toasted, about
10 minutes. Set aside to cool.

To make the dressing, whisk together the olive oil, red wine vinegar, garlic, salt and pepperto taste.

In alarge bowl, combine the tomatoes, cucumber, onion, olives and capers. Just
before serving, tear the basil leaves into small pieces and add to bowl along with focaccia cubes. Then pour dressing over salad and toss gently but well. Taste and adjust seasonings.
Divide the salad among 8 salad plates. Make a small well in the center of each
salad and put the burrata in the well. Drizzle some olive oil over the burrata.

Sprinkle with coarse salt and freshly ground pepper. Serve immediately.
This salad gets raves when great tomatoes are in season.

MINTED SWEET PEA AND SPINACH SOUP

jfrom The Silver Palate Cookbook

adapted by Judy Gray makes 1 1/2 quarts (8 small servings)

4 tablespoons sweet butter

2 cups finely chopped yellow onions

10 ounces frozen chopped spinach (defrosted)

3 cups chicken stock 10 ounces frozen peas (defrosted) 2 cups fresh mint, loosely packed 1 cup heavy cream salt and pepper to taste lemon juice to taste

Melt butter in a pot. Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes. Meanwhile, drain the spinach and squeeze out excess liquid. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. Reduce heat and simmer, partially covered, until peas are tender, about 10 minutes.

Pull the mint leaves from their stems; there should be 2cups of loosely packed
leaves. Rinse thoroughly and pat dry. When peas are tender, add mint to the pot; cover and simmer for another 5 minutes.

Pour the soup through a strainer, reserving liquid, and transfer the solids to the

bowl of a food processor or a blender. Add 1 cup of the cooking liquid and
process until smooth.

Return pureed soup to the pot. Add the heavy cream and additional cooking liquid, if necessary, until the soup is the desired consistency.
Season to taste with salt, pepper and lemon juice, simmer briefly to heat through and serve immediately.
This is a veryfresh-tasting soup that can be prepared quite easily. A great

summer dish!

10

PUMPKIN SOUP

from Dorothy Liu adapted by Carol Hutchinson makes 8 3/4-cup servings

1 15-ounce can of pumpkin (don't use pie filling!) 32 ounces chicken or vegetable broth 4 tablespoons curry powder 1 teaspoon cumin 1/2 teaspoon ground cloves 1 medium apple, chopped (Granny Smith is best) 1 medium onion, chopped

salt and pepper to taste

optional garnishes: roasted pumpkin seeds, sunflower seeds, pistachios, yogurt, Mexican crema or sour cream, chopped chives
Saute the apple and onion with some chicken broth until softened.

Add the pumpkin and rest of the broth and cook on low heat until heated through.

Add the curry powder, cumin and cloves, salt and pepper to taste. Once the flavors have melded (about 10 to 15 minutes), put it in a food processor and
blend until smooth. Add more broth if it is too thick.

Squash or sweet potatoes can be substitutedforpumpkin.

APPLE GRANITA

from Jodie Fiori

via Mary Lonergan

makes 3 cups

2 large Granny Smith apples, peeled and cored 1/4 cup fresh lemon juice 3/8 cup sugar 3/4 cup water 1 tablespoon Calvados

Place apple and lemon juice in a food processor and process until desired consistency. Add sugar, water, and Calvados and process again until blended.
Freeze in an ice cream maker. Move mixture to a separate container and keep in freezer until needed. Loosen with a fork (or a small ice cream scoop) before serving.

This is greatfor an autumn dinner as a refresherbetween courses. Serve small scoops in little tea or sake cups with demitasse spoons. It is delicious and easy.
You can also make this without an ice cream maker byfreezing it in a metal pan

and scraping the mixture with a fork once an hourfor aboutfive hours until all
the liquid has frozen and has a grainy consistency.

12

APRICOT-FENNEL CHUTNEY

from The New York Times, August 3, 2008 (Daniel Patterson)

via Jeanne Milligan

makes about 1 1/2 cups

2 tablespoons Champagne vinegar

1/8 teaspoon crushed red pepper

1tablespoon plus 1teaspoon sugar

1/2 teaspoon salt

1 cup finely chopped fennel

1 cup finely chopped apricots 1 teaspoon lime juice

2tablespoons chopped mint

In a non-reactive pot, bring 1/2 cup water, the vinegar, red pepper, sugar and

salt to a boil. Add the fennel and gently boil until tender but still crisp, about 5
minutes. Add the apricots and bring to a boil, stirring, until mixture thickens, 3
to 5 minutes more.

Spread the chutney in a baking dish to cool. When it reaches room temperature, stir in the lime juice and mint. Adjust with salt and sugar to taste.
Serve with pork chops, beef, lamb or poultry.

13

CRANBERRY, PEAR AND GINGER CHUTNEY

from Bon Appetit, November 2007
via Sisi Damner

makes about 3 1/2 cups

1 cup apple cider vinegar 1 cup apple cider 1 cup finely chopped onion 2 tablespoons fresh ginger, finely chopped and peeled (about 1 ounce)

2 1/2 teaspoons finely grated lemon peel

2 1/2 teaspoons finely grated orange peel

1 cinnamon stick, broken in half

1/4 teaspoon dried crushed red pepper

1/4 teaspoon ground cloves 1 12-ounce bag fresh cranberries 11/4 cups (packed) golden brown sugar

2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch

cubes (about 2 1/2 cups)

Combine apple cider vinegar, apple cider, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 15 minutes.

Add cranberries, brown sugar, and pears; stir over medium heat until sugar
dissolves. Reduce heat to medium-low; cover and simmer until pears are very

tender, berries collapse, and flavors blend, stirring occasionally, about 30

minutes. Remove from heat; discard cinnamon stick pieces. Using potato
masher, mash mixture coarsely. Transfer chutney to bowl and cool.
(This can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)

Don't be put off by the vinegarsmell. This is an adult cranberry sauce that is

fabulous with turkey.

14

FARMERS MARKET RASPBERRY-RHUBARB SAUCE

from the Tahoe City, California, Farmers Market

via Mary Lonergan

makes 2 cups

1 pound rhubarb, trimmed and cut into inch-long pieces 1 basket raspberries (1 pint)

4 teaspoons tapioca (not the pearl variety)

1 cup sugar 1/2 cup water

1 to 2 tablespoons lemon juice (optional)

Combine all ingredients but lemon juice in a saucepan. Bring to aboil over
medium-high heat and stir. Cook until rhubarb is tender for 15 minutes, stirring often. The sauce should be slightly thick, red and glossy. If desired, add lemon juice and stir.

This works justas well with green rhubarb as with red. The sauce turns deep
red in any case. We even used frozen rhubarb and frozen raspberries from

Whole Foods. They worked justfine.

Quick, easy and delicious - especially good over vanilla ice cream and on

French toast or pancakes.

15

CHANNA MASALA SNACK

serves 8 as an appetizer

by Maud Hallin
2 tablespoons garam masala 2 teaspoon cumin 1 teaspoon turmeric

1 15-ounce can ofchickpeas (garbanzo beans)

2 tablespoons tamarind chutney (see below) salt, pepper, extra ginger, garlic or coriander to taste

Heat garam masala, cumin and turmeric in a cast iron pan; grind in coffee grinder. Add to pot with chickpeas, the broth the chickpeas came in and tamarind chutney. Boil to reduce liquid to about half. Adjust seasonings. Grind the mixture into a spread to serve on crackers.

TAMARIND CHUTNEY
by Maud Hallin
serves 12 to 16 as a condiment

1 teaspoon fenugreek seeds (optional)

1 teaspoon fennel seeds 1teaspoon cumin seeds

8 large fairly fresh dates, cut in quarters with pits removed (about 1 cup)

4tablespoons tamarind concentrate

1 cup dark brown sugar 2 cups of water 1 tablespoon fresh ginger, grated 1 tablespoon garlic, grated 2 tablespoons wine vinegar salt and chili pepper to taste

Heat fenugreek, fennel and cumin in a cast iron pan. When you smell the
aroma, grind spices in a coffee grinder. In a cooking pot, mix the dates,

tamarind, sugar, water and spices. Simmer for 30 minutes oruntil thickened.
Halfway through cooking add ginger, garlic, vinegar, salt and chili pepper.
The Tamarind Chutney can be used as a dip or a stirAn sauce for other Indian
snacks.

TOMATO JAM

from the New York Timesy August 20, 2008 adapted by Anne Halsted yields about 1 pint
Mil pounds good ripe tomatoes, cored and coarsely chopped 1/2 cup sugar 2 tablespoons fresh lime juice 1 tablespoon fresh grated or minced ginger 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon salt 1 jalapeno or other pepper, stemmed, seeded, and minced (or red pepper flakes or Cayenne pepper to taste)

Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour and 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a
week.

Very tasty condiment with meats and fowl. Also good with cream cheese and
crackers as an hors d'oeuvre!

17

BLACK-EYED PEAS IN A SPICY GOAN CURRY

from Ruta Kahate's 5 Spices, 50 Dishes

adapted by Katherine KoelschKriken

serves 6 generously

1 cup dried black-eyed peas or two 15-ounce cans, drained

2 tablespoons canola oil 1 small yellow onion, minced (about 1cup)

2 teaspoons coriander seeds, finely ground

1 teaspoon finely grated garlic (1 large clove)

1 teaspoon finely grated ginger (2-inch piece)

1teaspoon ground turmeric 1teaspoon Cayenne pepper

1 teaspoon cumin seeds, finely ground

1/4 cup minced tomato (1 small tomato)

1 cup hot water (or 1/2 cup if using canned peas)
salt

1/2 teaspoon sugar

1/2 cup canned coconut milk

2 tablespoons minced cilantro leaves

1tablespoon lemon juice

If using dried black-eyed peas, rinse and soak them in enough water to cover for
6 to 8 hours. Drain.

In a large saucepan, heat oil over medium-low heat and saute the onion until it
turns dark brown, about 8 minutes. Add the coriander seeds, garlic, ginger,

turmeric, Cayenne pepper and cumin and stir for 2 minutes. Add the tomato
and stir over low heat until it disintegrates. Add the peas and mix well. Pour in

hot water, add salt and sugar and bring to a boil. Turn the heat down to low,
cover and simmer until the peas are cooked through, about 20 minutes. (If using canned peas, simmer only 10 minutes; it's essential to simmer the canned

peas so that all the flavors blend better.) Stir in the coconut milk and simmer
uncovered for another 8 to 10 minutes, again allowing the flavors to come

together. Add the cilantro and lemon juice, simmer for 1 minute more and
remove from heat. Serve hot with steamed rice.

For asatisfying soupfor lunch, double the amounts ofwater and coconut milk

18

GRILLED ARTICHOKES WITH CURRY MAYONNAISE

from the Bayview, Washington, Farmers Market via Dick Lonergan

serves 4

2 large artichokes juice of 1 large lemon

olive oil
pepper

garlic salt

Curry Mayonnaise
1/2 cup mayonnaise 1 tablespoon curry powder 1 teaspoon lemon juice

Cut off tops of the artichokes and trim the tops of their leaves. Remove the stems at the base. Put lemon juice on the bottom and on the cut leaves. Set the artichokes in a large pot containing 1 inch of water. Bring to a boil, and
simmer, covered, until bottom is tender, about 40 minutes. Make sure water doesn't evaporate.

Meanwhile heat grill. Cut artichokes in half from top to bottom and remove the choke. Brush all over with olive oil. Sprinkle generously with pepper and garlic salt. Grill over high heat for 5 minutes with leaves down (curved part down). Then grill for 5 more minutes on the flat side. Serve with curry mayonnaise (stir or whisk the 3 ingredients until blended).
We had a grilled artichoke at thefarmers market and just had to recreate it using their advice. The simple steps ofseasoning and grilling add an extra something to an already special vegetable.

19

ROASTED BUTTERNUT SQUASH

WITH PANCETTA AND CHILES

fromA16: Food + Wine

via Katherine KoelschKriken

serves 6

1 3-pound butternut squash

Kosher salt

3 tablespoons extra virgin olive oil 4 ounces pancetta, diced (about 1 cup) 2 Calabrian chiles, stemmed and chopped (or substitute 1/2 teaspoon dried chile flakes, since they are easier to find)
Preheat oven to 500 degrees.

Halve the squash lengthwise and scoop out the seeds. Peel squash halves and

slice crosswise into 1/2-inch-thick pieces and cut into 1/2-inch cubes, about 8

cups. In large bowl, toss the squash with a few generous pinches salt and 2
tablespoons of the olive oil. Divide the squash between 2 rimmed baking sheets, spreading the pieces evenly over the pans. Roast the squash, rotating the pan front to back about halfway through cooking, for about 15 minutes or until cooked through and golden. Meanwhile, heat remaining 1 tablespoon olive oil in a small pot over low heat. Stir in the pancetta and cook, stirring occasionally for about 4 minutes, or until crispy. Drain excess fat. Stir in the chiles, remove from the heat and set aside.

When squash is ready, remove from the oven and let cool for a few minutes. Transfer to a large bowl, add the pancetta mixture and toss to mix. Taste for seasoning and adjust with salt if needed. Transfer to a serving bowl and serve immediately.

This simple recipe yields deep and complexflavors. Roasting is now my

preferred approach to vegetables. It intensifies their taste.

Trader Joe's, Costco and some other markets sell already-diced pancetta.

20

ROASTED CARROTS AND SNAP PEAS

WITH GREEN GARLIC AND MINT

from A16: Food + Wine
via Katherine KoelschKriken

serves 6

Kosher salt
4 cups (about 12 ounces) snap peas 1 pound carrots, peeled and sliced on the diagonal 1/4-inch thick

extra virgin olive oil freshly ground black pepper

2 stalks green garlic, trimmed and thinly sliced crosswise

1/4 cup loosely packed fresh mint leaves, sliced

Preheat oven to 450 degrees.

Bring a large pot of salted water to a boil. Meanwhile, string the peas by snapping off the stem and peeling away the stringy fiber. Add the peas to the boiling water and blanch for 2 minutes. Drain and shock immediately in an ice bath. Once cool, drain, dry and slice in half on the diagonal.
Place the carrots in a bowl and toss to coat with olive oil. Season with salt and

pepper to taste. Spread the carrots evenly in a single layer on a baking sheet. Roast for 20 minutes, stirring carrots every 5 minutes to ensure even browning.

Once the carrots are golden, add the snap peas and green garlic to the baking
sheet and stir carefully to combine. Roast a few minutes more, until the peas

are heated through and the garlic has lost abit of its raw bite. Remove the
vegetables from the oven and place in a serving bowl. Stir in the mint right before serving.
Use young green garlic when available. Ifyou can ytfind green garlic, you can substitute scallions or 3 small shallots and 2 garlic cloves, thinly sliced, added 10 minutes before the snap peas. Stir them so that they roast but don yt burn. Green garlic works best, however!
Fabulous springtime dish!

21

ROASTED POTATOES AND CAULIFLOWER

WITH RED ONION, CAPERS AND CHILES

from A16 Food+Wine adapted by Katherine KoelschKriken
serves 6

1 pound small Yukon Gold potatoes, similar in size, cut into 1-inch pieces
Kosher salt

1/3 cup extra virgin olive oil, divided

1head (about 2 pounds) cauliflower

1/2 cup salt-packed capers, soaked at least 30 minutes in cool water then
drained well and patted dry 1/2 teaspoon dried chile flakes
1 red onion, sliced

2 tablespoons red wine vinegar

Preheat oven to 450 degrees.
In large bowl, combine the potatoes with about 1 teaspoon salt and 2

tablespoons of olive oil and toss to coat the potatoes evenly. Transfer the
potatoes to a rimmed baking sheet, spreading them in an even layer. Reserve the bowl for seasoning the cauliflower. Roast the potatoes, rotating the pan front to back about halfway through cooking, for about 20 minutes and rotate the pan front to back.

Meanwhile remove the core of the cauliflower and separate the head into florets. Cut the largest florets in half so that all of the florets are uniform in

size. Transfer to the same bowl used to season the potatoes, add about 1
teaspoon salt and 1/4 cup of olive oil and toss to coat the florets evenly. Give the cauliflower a final toss in the bowl and then transfer to the roast pan with the potatoes. Using a rubber spatula, scrape any oil remaining in the bowl into the pan.

While the potatoes and cauliflower roast together for another 15 to 20 minutes, heat the remaining 2 tablespoons olive oil in a small pot over medium heat. Pat

the capers dry with a paper towel and carefully add them to the oil (they may splatter). Fry the capers for about 2 minutes or until they bloom and become crispy. Stir in the chile flakes and onion and cook for 3 minutes longer or until
the onion softens. Stir in the vinegar and remove from the heat.

22

ROASTED POTATOES AND CAULIFLOWER

WITH RED ONION, CAPERS AND CHILES (continued) When the potatoes and cauliflower are ready, remove from the oven and let cool slightly. Then add the onion mixture and toss gently until all of the ingredients are evenly distributed. Taste for seasoning and add more salt and
vinegar if needed to balance the flavors. Serve hot from the oven or at room
temperature.

Make sure you use salt-packed capers. We love the combination of crisped cauliflower with the buttery-flavored yellow potato and crisp capers. If you have some left over, bring it to room temperature and add pickled chile peppers for a nice potato salad.

23

TOMATO BREAD PUDDING

from Gourmet, July 2008

via Anne Halsted

serves 12

3 pounds plum tomatoes such as Roma, halved lengthwise

1 1/2 teaspoons herbes de Provence

2 3/4 teaspoons salt and 3 teaspoons pepper, divided

1/2 cup extra virgin olive oil, divided 1 head garlic, left whole 8 cups cubed (1-inch) country style Italian bread (3/4 pound) 2 cups whole milk

1cup heavy cream

8 large eggs

2 cups coarsely grated chilled Italian Fontina (9 ounces) 1/2 cup grated Parmigiano-Reggiano

Preheat oven to 400 degrees with rack in middle. Butter a 3-quart shallow
baking dish (about 13x9 inches). Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan. Cut off 1/4 inch from the top of the garlic head to expose the cloves, and drizzle with 1 teaspoon of oil. Wrap garlic in foil and roast in the pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, about 50 to 60 minutes. Leave oven on. Cool garlic to warm, then force through a medium mesh sieve with a rubber spatula, discarding skins. Reserve puree.

While garlic is cooking, toss bread cubes in a large bowl with the remaining oil
until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan. (You could prepare to this point a day ahead and be ready to cook the balance an hour and a half before eating, or you could prepare it all a day ahead, and it would be fine.)

Whisk together milk, cream, eggs, garlic puree, 2 teaspoons salt and 1 1/2 teaspoons pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake at 350 degrees until firm to the touch and golden brown in spots,
50 to 60 minutes.
This dish was a real hit!

24

ZUCCHINI TERRINE

from The New York Times, April 27, 2008 via Sara Barnes
adapted by Anne Hoisted
serves 8

Kosher salt and freshly ground pepper 2 1/4 pounds (about 4 medium) zucchini, unpeeled 5 tablespoons olive oil 4 eggs
1 cup heavy cream 1/2 cup chopped basil pinch aniseed pinch ground cumin

Preheat oven to 350 degrees.

Bring a large pot of water to a boil and stir in 1 tablespoon Kosher salt. Prepare an ice-water bath. Using a small knife or mandoline, slice 2 zucchini lengthwise into 1/8-inch slices and drop into the boiling water. Cook for 30
seconds, transfer to the ice bath to cool and drain.

Quarter the remaining zucchini lengthwise, remove the seeds and cut into 1/2-inch dice. Heat the olive oil in a large skillet. Add the diced zucchini and cook over medium-low heat, stirring occasionally, until softened but not colored, 15 to 20 minutes. Season with salt and pepper. In a large bowl, lightly beat the eggs with the cream, basil, aniseed, cumin, 3/4 teaspoon salt and 1/2

teaspoon pepper. When the zucchini is cool enough not to cook the eggs, stir it
gradually into the egg mixture.

Bring a large pot of water to a boil. Line a 2-quart or 4 by 11 by 3-inch terrine crosswise with overlapping zucchini slices. If needed, lay extra zucchini up the sides. Pour the egg mixture into the zucchini-lined terrine. Cover with foil and place in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the terrine. Bake until a knife inserted into the center
comes out clean, about 1 hour. Cool until set, about 10 minutes. Before turning

out, run a knife along the inside edge of the terrine. Unmold, blotting up excess
liquid. Serve warm or cold, sliced.

This is particularly nice served on a redpepper or tomato coulis. We used a 4 1/2 by 6 1/2 by 3-inch terrine and bakedfor 1 1/2 hours with great results.
25

CHICKEN WITH CINNAMON AND DATES

from The New York Times, February 20, 2008 (Kim Sunee)

recommended by Jeanne Milligan

serves 6 to 8

1 tablespoon olive oil, plus 2 teaspoons

1/2 pound (about 2 links) merguez, spicy Italian or lamb sausage, cut in halves
or thirds (casings removed, if desired)
6 to 8 skinless chicken thighs

1 1/4 teaspoons salt 3/4 teaspoon freshly ground black pepper

2 large onions, thinly sliced

1tablespoon white wine, orange juice or water

3 garlic cloves, smashed and coarsely chopped 1 tablespoon grated fresh ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin

1/2 teaspoon hot paprika

11/2 cups low-sodium chicken broth or water 1/2 cup fresh orange juice about 1/3 cup golden raisins or currents 2 to 3 carrots, cut lengthwise and halved diagonally 12 to 15 pitted dates 1 large orange, cut into 8 wedges 2 to 3 tablespoons chopped fresh cilantro, plus additional for garnish pine nuts, for garnish

Preheat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat with 1 tablespoon olive oil. Add sausage and chicken and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown another 5 minutes. Transfer to a plate or the bottom of a tagine.
Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Saute until onions are softened, about 5 minutes. Add wine, and stir,

scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in

chicken broth, orange juice, raisins and carrots. Return chicken and sausage to
pot or pour onion-carrot mixture over the chicken and sausage in tagine. Add

CHICKEN WITH CINNAMON AND DATES

(continued)
dates and orange wedges, and stir to mix. Cover, and bake until chicken and

carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings, as
needed. Garnish with cilantro and pine nuts.

If desired, serve with hot buttered couscous and harissapaste or chutney. For a group, this dish is a great variation on the usual chicken stews; it isfull of
surprise tastes.

CUBAN FLANK STEAK

WITH GARLIC, OREGANO, ORANGE AND CUMIN

from The New York Times, July 30, 2008 via Dick Lonergan
serves 4

juice of 1 large orange (about 1/4 cup) 2 tablespoons olive oil 2 fat garlic cloves 1 tablespoon fresh oregano, packed 1 teaspoon ground cumin 1 teaspoon Kosher salt 1/2 teaspoon grated orange zest 1/2 teaspooon freshly ground black pepper 1 flank steak, about 11/2 pounds

In a blender, combine orange juice, olive oil, oregano, garlic, cumin, salt, orange zest and pepper. Blend until smooth. Pour marinade over flank steak, rubbing it into the meat. Let sit, uncovered, at room temperature while you light the grill. Or you can cover and refrigerate steak for several hours or even overnight.

Grill over high heat, turning once, until done to taste, about 3 minutes a side for
rare. Slice in thin slices across the grain to serve.

Finally a new way to do flank steak!

27

CURRIED LAMB LEFTOVERS WITH LENTILS, APPLE AND TOMATO from the New Doubleday Cookbook
adapted by Mary Lonergan

serves 6
2 tablespoons olive oil
2 onions, minced

2 tart apples, peeled, cored and coarsely chopped 3 cloves garlic, peeled and crushed 2 tablespoons curry powder 1 teaspoon ground cumin 1/2 cup golden raisins 1 cup cooked lentils 1 28-ounce can diced tomatoes, including liquid 3 cups leftover lamb, cut in 1/2-inch cubes salt and pepper to taste
Heat oil in a saucepan over moderate heat, add onion and saute for about 8 minutes, until golden. Add apple, garlic, curry powder and cumin, and cook, stirring for 1 minute. Add all remaining ingredients, reduce heat to low, cover

and simmer for about 30 minutes, stirring frequently.

Serve over rice, and accompany with chutney and chopped scallions. Trader Joe ys often has cooked lentils in the produce section.

28

GRILLED SEA BASS

WITH SLICED ARTICHOKES STEWED IN OLIVE OIL

from Chez Panisse Cooking via Anne Halsted and Wells Whitney
serves 6

24 small artichokes (4 pounds) 1/2 cup extra virgin olive oil 10 cloves garlic (1/3 cup), slivered 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves juice of 1 lemon (2 1/2 tablespoons)
6 sea bass filets, 4 ounces each

salt and pepper

Pull away the tough outer leaves of each artichoke until the yellow-green heart is revealed. Slice off the pointed top at about halfway between the point and the base of the artichoke. Cut off the stem and pare off what is left of the dark green outer leaves surrounding the bottom. Submerge the prepared hearts in acidulated water to prevent them from turning brown. When all the chokes have been pared to the heart, turn them choke side down, and slice them about
1/8-inch thick.

Warm the olive oil in a stainless steel pot, and add the sliced artichokes, garlic, salt, pepper, thyme, and lemon juice. Cover and cook the artichokes slowly, stirring often, for 20 minutes, or until tender. Just before the artichokes are done, lightly brush the sea bass filets on both sides with olive oil, salt and pepper. Quickly grill them over a hot fire until they are just done. Transfer them to warm plates, and pile stewed artichokes
over each filet.

We love the combination of the stewed, sliced artichokes with thefish!

29

JUNGLE FOWL, INDIA FASHION

by Maud Hallin serves 4 to 6 people

3 pounds skinless, bone-in chicken, cut in pieces.

4 dried hot chiles

1 2-inch cinnamon stick, somewhat broken

11/2 teaspoon whole cumin seeds

7 whole cardamom pods (or 1 teaspoon of peeled cardamom)
10 whole cloves

2 teaspoons grated fresh ginger 1 teaspoon crushed garlic

15 or 16 dried apricots, sliced

6 tablespoons vegetable oil, divided 2 medium yellow onions, chopped 2 tablespoons tomato puree (paste) 1 cup water

2 tablespoons red wine vinegar

11/2 tablespoons sugar 1 teaspoon salt

Heat cinnamon, cardamom and cloves in a pan without oil, stir to make crunchy. Add cumin seeds and chiles. Remove to spice grinder (coffee grinder). Blend ground spices with ginger and garlic, and rub into your best jungle fowl. Leave for about 4 hours in refrigerator. But in desperation remove
after two drinks.

Heat some of the oil in a sturdy pot, add the onions. Remove when cooked
through. Heat the rest of the oil and sear the outside of the chicken, 3 minutes on one side and 2 minutes on the other. Add back the onion and the apricots.

Add tomato paste mixed with the water. Add the vinegar, sugar and salt. Stir
well, put the lid on. Have another glass of wine and set the table. Taste after 20
to 25 minutes.

Marde Ross and I met with the original chicken in the jungles ofNepal. We fell
in love with that beautiful colorful bird. In its honor we cooked this recipe. It was so good that I ate it coldfor lunchfor three days!
The sweeter the apricots, the sweeter the sauce. Try sour apricots for a nice, savory dish.
30

LEMON AND HERB CRUSTED HALIBUT

from Emeril Lagasse atfoodnetwork.com

via Dick Lonergan

serves 4

4 teaspoons chopped lemon zest

4 teaspoons chopped fresh dill 4 teaspoons chopped fresh parsley leaves 4 teaspoons chopped fresh chervil leaves 2 teaspoons cracked black pepper 4 6-ounce halibut fillets, skinned 1 teaspoon salt

4 teaspoons Dijon mustard

1 tablespoon vegetable oil 4 cups cleaned fresh arugula leaves

2 tablespoons olive oil

In a shallow bowl combine the lemon zest, dill, parsley, chervil and black pepper. Season the fish with 3/4 teaspoon of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press only the
mustard-coated side of each of the halibut fillets into the lemon-herb mixture.
Do not coat the other side.

In a skillet, preferably non-stick, heat the vegetable oil. Place fillets, coated
side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2

minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.
Meanwhile, in a medium bowl toss the arugula with the olive oil and season with the remaining 1/4 teaspoon of salt. Divide between 4 plates and place one of the fillets onto each mound of arugula.
Ifyou can ytfind chervil, use tarragon or celery leaves or a mixture.

Delicious topped with a salad of halved cherry tomatoes, diced red onion, lemon zest and chopped parsley tossed with a simple vinaigrette.

31

MOULES MARINIERES

(MUSSELS STEAMED IN WHITE WINE)

from many sources adapted by Maud Hallin

7 to 8 persons for first course (2 or 3 as a main course)

2 pounds cleaned mussels 1 or 2 cups dry white wine 1/4 cup chopped shallots (about half of a large American-grown shallot)

2large cloves minced garlic

1/4 cup chopped celery 1/4 cup chopped parsley 1 bay leaf 1/4 cup basil, or thyme or fennel leaves, either is fun

salt and pepper

4 tablespoons of butter or olive oil
Store live mussels in your refrigerator and cover with damp cloth or wet newspaper. They must never stand in water. Put towel or sieve in bottom of container. Check mussels before cooking for dead ones (they will be light in weight). Rinse mussels in fresh water. Remove any beard just before cooking.

Melt butter or put oil into deep heavy, large cooking pot. Add celery, shallots,
garlic and one cup of wine. Cook, stirring for about 30 minutes to extract
flavors.

Five minutes before serving, taste sauce for salt and pepper, remembering that

mussels will have some salt. Add enough wine for 2 tablespoons of sauce per
first course serving. Pour in mussels, stir pot, put on lid for 3 or 4 minutes, stir some more. Add herbs. Cover the mussels again with the lid. Check after 2

minutes. When mussels are open, they are ready to serve. Divide onto deep plates, and spoon on a bitof sauce. Or serve directly from deep pot.
Frites or bruschetta would be delicious as an accompaniment. This is messy andfun finger food.

32

OIL POACHED HALIBUT WITH TOMATOES AND FENNEL

from Gourmet, July 2008

adapted by Anne Hoisted
serves 8

6 garlic cloves, smashed and peeled 3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/2-inch thick slices
1 1/2 pounds small (1 1/2 to 2-inch) tomatoes, halved

1 teaspoon fennel seeds 1 teaspoon sugar

1 Turkish or 1/2 California bay leaf

3 (3 by 1-inch) strips orange zest

1 teaspoon salt 1 quart extra virgin olive oil

2 1/2 pounds skinless halibut fillet (about 1 1/2-inches thick), cut into servingsize pieces

1 teaspoon pepper
parchment paper

In a 5 to 6 quart heavy pot, at least 4 inches deep, simmer garlic, fennel bulbs,
tomatoes, fennel seeds, sugar, bay leaf, orange zest and salt in the oil, stirring

occasionally, until vegetables are tender but still intact, 30 to 40 minutes.

While vegetables simmer, rub fish with pepper and let stand 10 to 20 minutes.
Transfer vegetables to a bowl with a slotted spoon, and then submerge fish in oil (if necessary to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.

Carefully transfer fish to platter using 2 spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of the oil and sprinkle with chopped fronds

(about 2 tablespoons). Serve warm or at room temperature.

Vegetables and fish can be cooked 1 day ahead. Removefrom oil to cool, then chill in oil, covered. Reheat to warm over low heatfor 10 to 15 minutes, before

removingfrom oil.

33

PAN-ROASTED DUCK BREAST WITH LINGONBERRY SAUCE

ON CREAMY TRUFFLED POLENTA

from Bon Appetit, September 2004 adapted by Mary and Dick Lonergan
serves 8, very generously

Lingonberry Sauce
2 cups dry red wine
1 14-ounce can low-salt chicken broth

1 14-ounce can low-salt beef broth

2 fresh thyme sprigs 1 bay leaf 2 teaspoons butter, room temperature 2 teaspoons all purpose flour

1/2 cup lingonberry preserves

Creamy Truffled Polenta
2 cups reduced-sodium chicken stock 1/2 cup quick cooking polenta 3 tablespoons grated Parmesan cheese 11/2 teaspoons unsalted butter 1/4 cup milk
Kosher salt

1 teaspoon white truffle oil 6 boneless duck breast halves with skin (about 2 1/4 pounds)

For sauce: Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 45 minutes.
Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into

broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry

preserves; simmer 1minute. Remove thyme sprigs and bay leaf. (Sauce can be
made 1 day ahead. Cover and refrigerate. Reheat before serving.)

34

PAN-ROASTED DUCK BREAST WITH LINGONBERRY SAUCE

ON CREAMY TRUFFLED POLENTA

(continued)

For polenta: Place stock in a medium saucepan over high heat and bring to a
boil. Reduce heat to medium, and gradually whisk in the polenta right away.
Stir constantly until mixture starts to thicken, about 4 minutes. Add Parmesan

cheese and butter and stir until melted. Stir in milk. Taste and add salt, if
needed. (The polenta can be done ahead to this point and reheated, with 1/4 cup

of chicken stock, stirred in to fluff it up). Just before serving, stir in truffle oil.

For duck: Preheat oven to 450 degrees. Rinse and dry duck breasts. Cutoff
any excess skin and remove the tough white tendon under the long, thin tender. Score skin of duck breasts in crisscross pattern, but do not cut into the meat. This helps render the fat and makes the skin crispy. Sprinkle duck with salt and
pepper.

Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side

down, to dry skillet. Reduce heat to medium and cook until skin is golden
brown, about 7 minutes. (This can be done earlier in the day; reheat in hot skillet, skin-side down, for 2 minutes.) Turn duck over and transfer skillet to
oven; roast to desired doneness, about 5 minutes for medium-rare, no more than

125 degrees on a meat thermometer. Transfer duck to cutting board, tent with
foil and let stand for at least 5 minutes.

Cut duck breasts into 1/2-inch thick slices. Fan 3 slices over about 1/3 cup of

polenta on each plate. Drizzle with about 2 tablespoons ofthe sauce and serve.
Serve this with mdche (lamb's lettuce) or watercress on the plate; it looks

wonderful! We tried both Maple Leafand Muscovy duck breasts and thought
the Maple Leaf breasts were more succulent.

35

SLOW OVEN-COOKED SALMON WITH ROSE SAUCE

an original recipefrom the Herbfarm in Woodinville, Washington

adapted by Kathy Lindenbaum

serves 4

Rose Sauce

2/3 cup chopped shallots 1 tablespoon butter 2 cups rose wine

1/2 cup mayonnaise or aioli

lemon juice or fruit vinegar (optional)
1 pound salmon filet, cut into 4 pieces
olive oil

sea salt and pepper 3/4 cup chopped fresh herbs, such as sorrel, tarragon, dill or chives

Saute shallots in a deep non-reactive pot. Add the rose wine and cook over high heat until reduced to about 1/2 cup. Cool. Add mayonnaise. This will be

the consistency of a pourable sauce. Add lemonjuice or fruit vinegar if the

sauce is not tart or loose enough, and salt and pepper to taste.

Wash and pat salmon dry. Remove any salmon bones with pliers. Pour a little
olive oil in a dish big enough to hold the salmon in one layer. Place skin-side

down in a casserole and pour more olive oil over the filets to about halfway up

the sides. Sprinkle with sea salt and pepper and leave "marinating" for 30 to 45 minutes. Heat oven to 225 degrees!
Remove to a shallow roasting pan (skin-side down again), leaving a small

amount of the oil in the roasting pan; there is no need to drain the oil from the
salmon itself. Sprinkle the fish with half of the herb mixture and roast in the oven. Check at 15 minutes, and if almost done (slightly pink still) take out and
let sit 5 to 10 minutes.

Remove skin, and serve on a bed of greens, drizzled with the rose sauce and sprinkle lightly with sea salt and the other half of herb mixture.

This recipe produces a very rich-tastingfish. But it is not successful with a less firm fish such as cod, which produced a mushy result.

36

SPAGHETTI WITH RED AND GOLD TOMATOES AND FETA

from The San Francisco Chronicle, August 7, 2000

adapted by Jeanne Milligan
serves 8

1 1/2 pounds tomatoes of mixed colors, peeled, halved, seeded and thinly sliced
1/4 cup extra virgin olive oil splash red wine vinegar 2 garlic cloves, minced salt and freshly ground pepper, to taste 1 pound spaghetti
24 basil leaves

1/2 pound Greek, Bulgarian or French feta

Combine the tomatoes, olive oil, vinegar, garlic, salt and pepper in a large bowl. Let stand for 30 minutes.

Cook the pasta until al dente in plenty of boiling, salted water. While the pasta
cooks, tear the basil leaves into small pieces and add to the tomatoes.
Drain the pasta and transfer to the bowl with the tomatoes. Add the feta, crumbling it as you add it. Toss the pasta well.

This recipe allows for a lot of variations; I add arugula at the last minute, often add a little more vinegar and also use tomatoes unpeeled. Peeling of course is good, but it works without since the tomatoes are room temperature.
A quick, tasty summer dish. Hot spaghetti with a cool sauce makes a great lunch or refreshing dinner on a balmy evening.

37

THAI STYLE PENN COVE MUSSELS from penncoveshellfish.com adapted by Dick Lonergan serves 4 as a main course (or 8 generously as a starter)

2 1/2 pounds Penn Cove mussels

1 15-ounce can coconut milk 1tablespoon Vietnamese or Thai Fish Sauce

2 tablespoons finely chopped fresh ginger 11/2 tablespoons ground red Thai pepper

2 tablespoons chopped cilantro

Usually the mussels will be de-bearded when purchased, however, ifthe

mussels still have their "beards" (byssal threads), remove them by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak. Discard any that will not attempt to stay

closed after squeezing their shell shut orif they have broken shells oran "off
odor.

In a Dutch oven, cook coconut milk, fish sauce, ginger and pepper on medium high until sauce thickens. Add mussels and cook 5 to 6 minutes, or until

mussels open and meats are not translucent. Stir mussels, then sprinkle with
chopped cilantro and serve with crusty bread and a nice green salad.

grown by the oldest and largest commercial shellfish farm in North America, in

apristine bay where the snowmelt keeps salinity levels just right. We ordered
Penn Cove mussels online (from www.seabear.com). They arrived on the day promised and needed no beard removal.

Store live mussels in your refrigerator and cover with ice or a damp cloth to

keep moist. They should not stand in water, so drain liquidfrom the container
daily.

38

TOASTED CRACKED WHEAT

WITH STEAK, ONIONS AND CHARD

from the San Francisco Chronicley January 9, 2008

via Jeanne Milligan
serves 4

1 tablespoon olive oil, plus more for searing the steak 1 cup cracked wheat (bulgur) 11/4 cups boiling water 1/2 teaspoon Kosher salt plus more to taste 1 1/2 pounds boneless steak such as New York freshly ground pepper 1 onion, halved and thinly sliced 2 cloves garlic, thinly sliced

2 bunches Swiss chard, stems removed and leaves ripped into pieces

In a heavy stockpot or Dutch oven, heat the olive oil briefly over medium heat. Add the cracked wheat and stir to coat the grains with oil, then cook, stirring occasionally, until it smells toasty and gets dry, about 3 minutes. Remove the pan from the heat briefly, then carefully add the boiling water. Return to the
heat, add the salt and return to a boil. Cover and cook on low for 5 to 8

minutes, or until the grains have absorbed most of the water. If the grains are still very hard, add 1/4 to 1/2 cup of boiling water and cook an additional 2 to 4 minutes, until the grains are chewy but not crunchy. Remove from the heat,
keep covered, and let rest until tender but still with a bit of bite, 10 to 15

minutes. Place in a serving bowl.

Meanwhile, season the steak well on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat until very hot, then add enough oil to just coat the bottom of the pan. When the oil is quite hot, add the steaks. Cook about 6 minutes per side for medium-rare. Add the onions to the pan about halfway through and brown, stirring often. Remove the steak from the pan and tent with foil. Place the onions on top of the cooked cracked wheat. Add the
garlic, then fill the pan with chard. Stir and cook over medium heat until

wilted, then add more chard, seasoning lightly with salt. When all the greens

are added, cover and cook until fully cooked, 2 to 4 minutes. Adjust seasoning.
Slice the steak and serve it over the wheat with the greens.

This is another real comfortfood dish, easy to make but really satisfying.

39

ALMOND CLUSTER THINS

from an unknown magazine ad

adapted by Kathy Lindenbaum

makes about 2 dozen cookies

2 large well-beaten eggs

3/4 cup sugar

generous pinch of salt

1 teaspoon almond extract 1 teaspoon vanilla extract 3 cups slivered almonds (Trader Joe's has the best price)

Heat oven to 325 degrees.

Line cookie sheet with parchment paper or baking sheet material (silpat works better than parchment). Mix together eggs, sugar, salt and extracts. Blend in almonds and stir until completely moistened.

Drop tablespoonfuls of batter on cookie sheet. (TIP: Put on a surgical/light rubber glove on one hand andpick up about a tablespoon's worth with fingertips. Continually turn over the 'batter' with the gloved hand, in-between scooping up batter; that way the egg stays on the almonds.) Bake 15 to 20

minutes, until golden with crisp edges. Cool cookies completely before
removing them from the cookie sheet. Store covered.
You could make smaller cookies, too.

BITTERSWEET CHOCOLATE PECAN PIE

from Gourmet, November 2007

adapted by Maud Hallin

serves 8

1 (3 1/2-ounce) fine quality 60% to 70% cacao bittersweet chocolate bar, finely chopped enough pastry dough for a 9-inch pie pan, chilled 2 cups pecan halves (8 ounces), toasted and cooled 3 large eggs

1/3 cup packed light brown sugar

1 teaspoon pure vanilla extract 1/4 teaspoon salt
1/2 cup dark corn syrup

Preheat oven to 375 degrees with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Or
melt carefully in non-metal bowl in microwave oven for 30 seconds at a time until melted.

Roll out chilled dough into a 13-inch round between two layers of plastic wrap. Remove upper layer of plastic wrap and lift dough into pan, turning it upside down. Fit into a 9-inch deep dish pie plate. Trim excess dough, leaving a 1/2inch overhang.
Spread chocolate in bottom of pie shell with rubber spatula and let it set (can

use freezer), then cover with pecans.

Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour mixture into pie shell over pecans. Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. If pie is browning too fast after 30 minutes, loosely cover with foil. Cool pie on a rack
to room temperature.

Pie can be baked one day ahead. Cover when cool. Ghirardelli chocolate was very good.

41

BLUEBERRY TART
Sara Barnes' recipe

via Anne Halsted

serves 8

1 pre-baked 9-inch pie shell (you can make homemade pie crust or use a frozen

pie crust as well)

1 quart blueberries, divided 3/4 cup sugar (less if berries are sweet) 2 1/2 tablespoons cornstarch

1/4 teaspoons salt

1 cup water

juice of 1/2 lemon

1 cup whipping cream

Combine sugar, cornstarch, salt, water and lemon juice, and cook over low heat stirring constantly until thickened, 10 to 15 minutes. When thickened, add 1/2

cup mashed blueberries and combine well.

Pour the mixture over the rest of the berries, mixing gently, and refrigerate.

Just before serving put the rest of the berries into the pre-baked pie shell. Whip

cream (adding powdered sugar ifyou wish) and serve pie.

What an easy way to make a delicious,fresh and not heavyfruit tart! I used a

frozen French pastry roundfor the shell, and it was perfect, but Vm sure there
are many ways! I tried it with strawberries as well, using less sugar and a little

less water, and that worked well, too!

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CARAMELIZED ORANGES AND STRAWBERRIES

from Ramekins'Culinary School, Sonoma California

adapted by Sisi Damner

serves 4

2 medium oranges 1 pint strawberries

1/4 cup granulated sugar

1 tablespoon Grand Marnier, at room temperature 1 or 2 tablespoons strained fresh orange juice, at room temperature

With a sharp peeler remove wide, long strips of peel (no white pith) from one of

the oranges. Trim off the uneven edges and cut 2 or 3-inch long thin zest
strips. Reserve.

With a thin sharp knife cut the pith and peel off the oranges and slice them
crosswise into 1/4-inch thick rounds (reserving the juices that collect). Remove any pith remaining. Arrange the slices around the perimeter (but inside the rim) of plates or a serving platter. Rinse and hull the strawberries. Cut them in half into hearts and arrange in the center of the orange slices. Scatter the reserved orange zest strips over the top. In a heavy skillet over medium-high heat, caramelize the sugar. As soon as it is

a deep amber color, but before it is decidedly burnt, take it off the burner to first
stir in the Grand Marnier and then the orange juice. If the caramel hardens too quickly, put it back over low heat to liquefy again, but don't cook or the fresh juice flavor will be lost. Immediately and evenly drizzle the syrup over the
arranged fruit.

Serve the dessert immediately, garnished with fresh flowers (such as unsprayed fresh violets or rose petals, lemon verbena or lavender sprigs). You may cover and refrigerate it for several hours in advance but the sauce will get thinner.
It is nice to serve this with slightly sweetened cookies such as almond wafers, lavender shortbread or orange biscotti. I love this type offruit dessert in the summer. It is so fresh and pretty that one does notfeel guilty indulging in this

sweet.

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CINCE'S FRUIT TART

from Cince Pringle

adapted by Mary Lonergan

makes one 9-inch tart (or four individual 4-inch tarts)
Crust

1 cube (1/4 pound) butter, melted 1/4 cup powdered sugar 1 cup flour

Filling 1/3 cup sugar

2 eggs 1/4 cup fresh lemon juice (about 2 lemons) 1 tablespoon flour

Topping
fresh berries or other fruit (such as sliced plums), enough to cover top of tart 2 tablespoons clear jelly, such as apple or red currant

Preheat oven to 350 degrees. Mix and press crust ingredients into a tart tin with

aremovable bottom (or 4individual tart tins, ifmaking individual tarts). Prick
bottom with a fork. Bake for 20 to 25 minutes, until crust is browned.

Mix filling ingredients in blender and pour filling into crust. Bake until filling
is set, about 15 minutes.

Arrange fruit on top of filling while the tart is still warm. Melt jelly, thinning
with a little water if necessary, and brush over berries. This is easy and scrumptious, with lots of eye appeal.

AA

EASY CHOCOLATE MOUSSE

recipe by Maureen Carlson

adapted by Kathy and JeffLindenbaum

serves 6

4 eggs, separated 6 ounces dark chocolate with high cocoa solids (70% or more)

1teaspoon vanilla
1/4 cup organic sugar or to taste

1/2 cup half and half, heated to simmer 2 tablespoons Grand Marnier
Beat egg whites to stiff peaks.

Chop chocolate. Place in food processor or blender, add vanilla, sugar and hot
cream and blend until smooth. Add Grand Marnier. Blending will cool the
chocolate somewhat. Cool some more and mix in the egg yolks.

Fold the chocolate mixture into the egg whites by hand until smooth. Spoon

into serving cups, and chill for a couple of hours. Dessert spoons sit straight up
in the cup!

This is lighter than many mousse recipes because its volume is producedby egg whites rather than the whipping cream often used. But it is still very rich. Use

good chocolate - the quality shows through. You may also want to add a
decorative topping like chocolate shavings or whipped cream.

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LEMON SOUFFLES WITH BOYSENBERRIES

from Bon Appetit, March 2008 adapted by Sisi Damner

serves 6

6 teaspoons seedless boysenberry jam (low sugar jam works) 24 frozen boysenberries or blackberries, thawed 2 tablespoons finely grated lemon peel 1/2 cup sugar, divided (you may use a sugar substitute successfully) 1 tablespoon cornstarch 3/4 cup whole milk 3 large eggs, separated

2tablespoons unsalted butter, plus more for ramekins

5 tablespoons fresh lemon juice powdered sugar

Preheat the oven to 400 degrees. Butter 6 1/4-cup ramekins, and coat with

sugar. Put 1scant teaspoon jam and 4berries onto the bottom of each ramekin.
Place on baking sheet. Mash lemon peel and 1/4 cup sugar together thoroughly

in a heavy medium saucepan and whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly.
Boil until thick pudding forms, whisking constantly (about 1 minute). Transfer

to large bowl and mix in lemon juice. Season to taste with salt.
Using an electric mixer, beat egg whites in medium bowl to soft peaks.

Gradually beat in 1/4 cup sugar until stiffbut not dry. Fold whites into warm
lemon pudding. Spoon mixture into ramekins and fill to top. The souffles may

be assembled up to four hours ahead and chilled until ready to bake (for about 7
extra minutes). Bake until puffed, set and golden around edges, about 14
minutes. Sift powered sugar over and serve at once.

These are very delicious and have "wow" appeal when served at a dinner

party. Being able to assemble them before one ys guests arrive certainly allows
one to enjoy the party.

46

MIXED BERRY ALMOND CRUNCH CRUMBLE from The New York Times, July 2, 2008
via Sue Gilbert

serves 8 generously

Filling
8 cups mixed berries (blueberries, blackberries, raspberries or strawberries) 3 tablespoons sugar 1/2 teaspoon finely grated lemon zest

Crumble Topping
1 3/4 cups flour 1/3 cup dark brown sugar 1/3 cup white granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon salt 1/2 cup melted butter 1/2 cup finely chopped almonds

Preheat oven to 350 degrees. To prepare filling, toss berries, sugar and lemon
zest and set aside.

To make topping, in a large bowl, whisk together flour, sugars, spices and salt.
Stir in butter and almonds. Coarse crumbs will form.

Pour filling into an ungreased 9 by 13-inch pan. Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over filling. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly before serving.
An easy recipe that is differentfrom the usual cobbler. It goes very well with vanilla ice cream to balance the slight tartness.

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RHUBARB-RICE TART

from the San Francisco Chronicle, April 16, 2008 via Judy Gray 6 to 8 servings
Roasted Fresh Rhubarb

11/4 pounds fresh rhubarb, trimmed and sliced into 3/4-inch pieces 1/4 cup sugar

Pastry
1 1/3 cup all-purpose flour

1/4 cup sugar

1/8 teaspoon Kosher salt 4 ounces (1 stick) unsalted butter 1 large egg yolk 1 teaspoon vanilla

Filling

1large egg
1 large egg yolk 3 teaspoons sugar 11/2 cups whole milk 1 cup heavy cream 1/4 teaspoon Kosher salt 1/3 cup uncooked long grain rice 2 teaspoons vanilla

For rhubarb: Place oven rack in the center and preheat to 325 degrees.

Arrange rhubarb slices in a single layer in a shallow glass or ceramic baking

pan. Sprinkle with sugar (be generous), and cover the pan with aluminum foil.

Bake just until tender, about 25 minutes. Don't overcook the rhubarb orit will fall apart. Cool in the pan, cover and refrigerate until ready to arrange on top of
the tart.

For pastry: Use a 9 1/2-inch tart pan with removable bottom and at least 1
1/2-inch sides. In a food processor, combine the flour, sugar and salt, and pulse

3 or4 times to blend. Scatter the butter pieces over the flour mixture and pulse
until the mixture is the consistency of commeal. In a small bowl, whisk

RHUBARB-RICE TART

(continued)
together the egg yolk and vanilla. With the motor running, pour the egg mixture down the feed tube and process just until the ingredients form a ball. Remove the dough to a work surface, and with the heel of your hand press the dough together until it is smooth and cohesive. Shape the dough into a 5-inch disk (can be refrigerated up to 2 days) and place in refrigerator for 1 hour, set aside at room temperature until it is malleable yet still cool before using. Roll the dough between 2 sheets of plastic wrap. Roll out pastry and fit into the pan (remove plastic wrap). Refrigerate pastry-lined pan to chill dough, about 30 minutes or up to 1 day.

Place a rack in the center of the oven and preheat to 350 degrees. Bake for

about 15 minutes, or until dough's surface is dull on top and firm to the touch in
the center. Check after 5 to 7 minutes of baking for signs of blistering. If necessary, prick dough in 4 or 5 places to release steam so that the dough will fit snugly in the pan again. Cool.

For filling: Whisk the whole egg, egg yolk, and sugar in a small bowl briefly
to combine. Set aside. Combine the milk, cream and salt in a 1 1/2-quart saucepan. Bring to a boil, add the rice and stir to blend. When the mixture returns to a boil, reduce heat to medium and simmer, uncovered, stirring occasionally, for 18 to 20 minutes or longer, until the rice is tender. The mixture reduces during this time, and though it is thicker, it still appears liquid. Pour about 1/2 cup of the hot rice mixture into the egg mixture, stirring to

combine. Then return egg-rice mixture to the remaining hot rice, and stir until blended. Stir in the vanilla. Spoon the rice filling into the partially baked
pastry shell, spreading it evenly with a rubber spatula. Return to the oven for

12 to 15 minutes longer, or until the filling is set and the pastry is light golden
near the rim of the pan. Remove from oven.

To finish the tart: Gently lift the rhubarb pieces from the pan one at a
time and place them in a circular pattern on top of the tart. Sprinkle sugar on

top (if necessary after tasting). Serve slightly warm or at room temperature.
The rice takes on theflavor of the rhubarb and is very tasty. Almond extract and orange zest can also be substitutedfor the vanilla flavoring.

49

WHIPPED RICOTTA WITH CANDIED ORANGE PEEL, PISTACHIOS AND CHOCOLATE

from the San Francisco Chronicle, March 19, 2008
adapted by Sue Gilbert

serves 4

1 pound whole-milk ricotta, preferably Calabro

2 tablespoons sugar 1/2 teaspoon vanilla

3 tablespoons chopped candied orange peel, plus more for garnish (see recipe
below)

3 tablespoons chopped bittersweet chocolate, plus more for garnish

3 tablespoons chopped pistachios, plus more for garnish

11/2 teaspoons dark rum (optional)

In a food processor, whip the ricotta and sugar and vanilla until completely smooth and pourable, about 3 minutes. You may need to add a little whole milk

if the ricotta is too dry. Transfer to a bowl and stir in chopped orange peel,
chocolate and pistachios. Add the rum, if desired. Cover and refrigerate for

several hours.
To serve, divide the ricotta among 4 dishes and garnish with bittersweet chocolate, chopped pistachios and candied orange peel. Easy and quick toprepare. Even better the next day!
CANDIED ORANGE PEEL

fromfoodnetwork.com adapted by Irene Tibbits makes about 1 cup ofpeel

3 medium-sized thick-skinned Valencia or navel oranges 2 1/4 cups sugar 3/4 cups water, plus more for boiling orange peel

Cut tops and bottoms off of each orange and score it into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the oranges in large pieces; use the orange itself for another recipe. You can also remove the
pith from the skin if you wish. Either way will work. Cut the peel into strips

50

CANDIED ORANGE PEEL

(continued)
about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times (more boiling, less bitterness). Remove the orange peels from the
pan.

Whisk the sugar with the water. Bring to a boil and cook for 10 minutes, until it reaches the soft thread stage, 230 to 234 degrees. Add the peel strips and simmer gently until the peels get translucent, about 45 minutes. DO NOT STIR. If necessary, swirl the pan to move the peels around. Drain the peel strips, saving the syrup for ice tea. Dip in granulated sugar, if desired. Dry on a rack for a couple of hours.
We had a hard timefinding candied orange peel at the grocery store.

EASY EGG CUSTARD CHEESE CASSEROLE from The New York Times, May 7, 2008

adapted by Kathy Lindenbaum

serves 4

3 eggs
1 cup shredded cheese (any mixture of flavors you like) 1 cup cream or cream, milk, or half and half, just warmed

1/2 teaspoon salt

1/4 teaspoon Cayenne pepper

Preheat oven to 325 degrees. Whisk eggs and mix the other ingredients together, in order. Pour into a medium-sized, buttered casserole or baking dish; or pour into 4 ramekins for individual servings.

Bake for 20 to 30 minutes until golden on top.

/ doubled the recipe to serve 8, but then it's harder to keep the cheese mixed;

it's better I think to make in batches. You can also add other ingredients or
herbs to 'customize' the dish. Great with tomato salsa!

51

EASY PARMESAN FRIED EGGS invented by Kathy Lindenbaum

recipe for 1 egg, cook as many as you like

an 8-inch non-stick omelet pan 1 generous tablespoon shredded Parmigiano-Reggiano cheese legg Warm oven to 200 degrees to keep eggs warm as you cook more. Distribute the cheese over the bottom of the omelet pan over medium heat. Watch carefully as it browns, turning pan as necessary to get even browning. Once it is brown, break an egg into the pan and swirl it so that the egg white is evenly distributed and goes slightly past cheese. Leave yolk off-center.

Cook for about 30 seconds until white is opaque and edges dry up a little. Using fingers or a very flexible spatula, carefully lift side without yolk and fold over the side with yolk, like an omelet.
Cook, covered loosely, for about 45 seconds and slide onto a plate and serve

immediately (for "over easy" yolk), or place on a cookie sheet to keep warm in
the oven for up to 10 minutes (less runny yolk). Try the egg on an English muffin with bacon or sausage for an even better uegg mcmuffin." Also, ifyou like bacon, sprinkle 1 tablespoon of bacon bits on the bottom of thepan a few minutes before you sprinkle the cheese, thenfollow
instructions as above.

52

NORWEGIAN CREPES WITH HAM AND LEEK FILLING

(PANNEKAKER MED VRI) from Aftenposten, Oslo

via Irene Tibbits

serves 4 (with batter left over)

Crepes
1/2 cup whole wheat flour 1/4 cup quick oats

3/4 cup white flour

dash of salt

4 eggs
2 1/2 cups milk 2 tablespoons butter, melted, plus more for the baking pan
7 ounces cooked ham, cubed and slightly warmed

1/2 leek, washed and thinly sliced 5 ounces Cheddar cheese, shredded
1/4 cup light sour cream

For crepes: Combine flour, oats and salt. In a separate bowl, whisk eggs and

milk and gradually mix in flour till batter is smooth, without lumps. Then mix
in melted butter. Cover batter to let swell for about 30 minutes. You will have more than enough batter for 8 crepes.
Warm crepe pan over medium heat and add a little butter. Pour in enough batter to cover bottom, and turn pan to cover evenly. Turn crepes when surface

has stiffened; both sides should be a golden color. You could do this the day
before and keep the cooked crepes in the refrigerator overnight.

For filling: Preheat oven to 400 degrees. Combine ham and leek with half
the cheese and all the sour cream. Divide mixture among 8 crepes, roll up and

place in a buttered baking pan. Spread remainder ofcheese on top and bake for
5 to 10 minutes until cheese is golden. Serve with sliced tomatoes and sour

cream.
These are very tasty, and the crepes themselves are very good. Freeze extra batterforfuture use, and you can vary the filling, using your own imagination.

53