OUR FAVORITE RECIPES FROM 2002 Starters and

Salads

* Chicken Liver and Fig Crostini

* Maud's Dolmas

1
2

* * *
*

Smoked Salmon and Apple Quesadillas Pappa al Pomodoro Zucchini and Cucumber Soup Fig Salad with Goat Cheese and Arugula
Chinese Noodle Salad

3 4
5

6
7

* * Sauces and

Nutted Wild Rice Salad Maud's Potato Salad Horseradish Crema

8 9

10

Dressings

Fresh Tomatillo Salsa

10

Yogurt Sauce with Toasted Spices, Lime Zest and Basil Linda's Vinaigrette Tarragon Cream Dressing
Side Dishes

11 12 12
13

Sunchoke and Tomato Gratin

Asian-Style Green Beans French Beans with Tarragon Cream Dressing and Hazelnuts
Couscous

14 15
16

Spaghetti with Lime and Arugula

Pasta with Fresh Fava Beans Risotto with Lemon and Creme Fraiche Coconut Jasmine Rice

17
18 19 20

Mushroom-Golden Raisin Empanadas Cumin-Scented Barley

Main Dishes *

21 23
24 25 26 27

Pan-Smoked Salmon Swordfish di Siracusa Korean Beef Pan-Roasted Chicken

Rack of Baby Lamb with Herb Crust Lamb in Mustard Mascarpone Sauce Pork Tenderloin with Figs and Prosciutto Normandy Style Pork
Potatoes with Green Sauce Stuffed Portobello Mushrooms
Desserts *
*

28 29 30 31
32 33
34
35

Chocolate-Walnut Biscotti
Pear Tart with Poire Williams

Quick Lemon Meringue Pie

36
37 38

Brunch

*
*

Poached Eggs with Smoked Fish and Potato Hash

Baked Pear Frittata

German Pancake

39 40 41

*
*

Gayla's Orange-Raisin Muffins

California Breakfast Muffins

Ramos Gin Fizz

42

CHICKEN LIVER AND FIG CROSTINI

from Donald Ohlen

makes 16 hors d'oeuvres

16 fresh sage leaves, julienned 1 shallot, chopped 1 tablespoon olive oil 1 tablespoon butter freshly ground pepper pinch of sea salt 1/4 cup red wine 1/4 cup chicken stock 2 chicken livers (chopped) 16 thin slices of sweet baguette
olive oil

16 slices of small figs 16 pine nuts (roasted) 16 small sage leaves

Heat butter and olive oil in non-stick frying pan. Put sage leaves in pan over medium heat and cook for 3-5 minutes. Add shallots, 10 grinds of fresh pepper and a pinch of salt. Cook 5 minutes, then add red wine and chicken stock. Cook until liquid is reduced to about half. Add chicken livers and
cook 2 more minutes. Season with salt to taste.

Slice baguette into 1/4 inch pieces and place on cookie sheet. Drizzle with olive oil and toast in 450 degree oven until lightly brown, about 3-5 minutes. To assemble, place a spoonful of chicken liver mixture on each piece of toast top with a slice of fig, one pine nut and a small sage leaf. Grind more fresh pepper over all pieces of toast.

Donald usedwhatever we had around during a cooking session to make an hors d'oeuvre. It was so good, we wrote it down so we could try it again.

MAUD'S DOLMAS
from Maud Hallin
makes 30 dolmas

1 cup uncooked wild rice and 2 cups water (to make

about 3 1/2 cups of cooked rice) 6 ounces ground lamb
2 eggs

2 cloves of garlic 1 1/2 tablespoons ground cumin 2 tablespoons dried oregano

2 teaspoons Kosher salt (if fine salt, half of that quantity)

pepper to taste

30-40 grape leaves

olive oil

lemon juice

Cook wild rice for 30-45 minutes until just opened. Mix next 6 ingredients well. Fry a test patty and cool in fridge to make sure spices are to your

liking. Tryto get grape leaves that have like duck-web between the "toes."
In other words, they should be as solid as possible and young and fresh. Rinse them in cold water, drain, and cut off stem. Anne Halsted and I have also successfully frozen fresh grape leaves from her vines in plastic bags. Just pack them without washing them.

Put a good teaspoon ofthe filling on a leaf, and make an envelope package. Put a liner of grape leaves in the casserole or pan under and over the dolmas. Place the wrapped end ofthe dolma at the bottom so that the weight ofthe dolma keeps it from opening. Pack them in the heavy pot or pate form.
Cover with lid, or double foil. Bake in oven for about 30 minutes at 375

degrees Fahrenheit. Brush generously with olive oil and sprinkle with lemon juice before storing. Serve at room temperature. Better the next day! Notes: Turkish dolmas were brought to Sweden by theprisoners ofwar who languished in Turkish prisons after the battle ofPoltava in Russia in 1709. In Sweden thegrape leaves were replaced by cabbage. Some grape leaves give the dish a lovely lemonflavor, iftheyarefresh. Ifusing cannedgrape leaves, grate in some lemon peel and add a dash oflemonjuice. You can of course also use kale leaves, etc. I also intend to make something similar
withphilo dough, nasturtium leaves and cheese.

SMOKED SALMON AND APPLE QUESADILLAS

from Jan Chernoff
serves 4

8 ounces smoked salmon, julienned 1 Granny Smith apple, cored and julienned 8 ounces Monterey Jack cheese, shredded 1/4 cup grated Asiago cheese 1 tablespoon chopped fresh tarragon 3 tablespoons diced red onion juice from one lime
4 flour or fresh corn tortillas

2 tablespoons butter

Combine the salmon, apple, cheese, tarragon, onion and lime juice in a large bowl, mixing well. Spread one fourth of the mixture on each tortilla and
fold over.

Heat a non-stick pan. Brush each tortilla with melted butter; cook at

medium heat for 3 or4 minutes on each side oruntil golden brown. Cut
each quesadilla into 3 triangles.
This delicious combination can be served either as an hors d'oeuvre or a

light main course. It is especially tasty ifmade with homemade orfresh tortillas, and accompanied by horseradish crema (see recipe under sauces).

PAPPA AL POMODORO
from Acquerello viaDickLonergan serves 6 (generously)

8 large red tomatoes, peeled and quartered

1/2 bunch basil

1/2 cup extra virgin olive oil 2 teaspoons Kosher salt 3/4 teaspoon ground white pepper ground black pepper to taste 1 teaspoon granulated sugar 2 tablespoons ketchup (optional) 1/4 loaf Italian bread, with most of crust cut off and cut into 1 inch cubes
red wine vinegar to taste

Working overa large holed strainer set overa container, squeeze alljuice
and seeds from the flesh of the tomato. Set solids aside. Push liquid through strainer and discard seeds. There should be about 2 cups of liquid. Chop tomatoes into 1/2 to 3/4 inch pieces. There should be about 5 cups.

Take 5 basil stems complete with leaves and tie them together. Bruise lightly. Pick basil leaves off stems and set aside. In a large, heavy bottom pot, place the tomato solids,juice, tied basil stems, extra virgin olive oil, salt, black and white pepper, sugar and ketchup. Taste contents of the pot and adjust seasonings. Turn the heat on and allow contents to just come up to a boil (approximately 10 minutes). DO NOT OVERCOOK. Remove pot from stove. Toss in the bread cubes to slightly absorb the juices. Use a whip vertically to lightly smash the bread. Stir in the basil leaves while the soup is still warm enough to blanch the leaves.
When cool, take out basil stems. Adjust seasoning for final time, adding a splash of vinegar. Cover and refrigerate. Before serving bring to room temperature. To serve, ladle into chilled soup bowls. Get a good distribution of tomatoes and bread. Grind fresh black pepper over the surface and drizzle with extra virgin olive oil. Decorate with a basil sprig. Serve immediately.
We saw this demonstrated at the San Francisco Farmer's Market. It is best

with really good heirloom tomatoes, but ketchup is a way to add sweetness.

ZUCCHINI AND CUCUMBER SOUP

from Back to Square One
via Mary Lonergan
serves 6

4 tablespoons unsalted butter 4 cups diced or thinly sliced onions 1 cup peeled and very thinly sliced potato 3 cups chicken stock, plus extra stock for thinning 5 cups zucchini, sliced 1/2 inch thick 2 cups English cucumbers, peeled, seeded and sliced 1/2 inch thick juice of 1 lemon salt and freshly ground pepper
sour cream

chopped fresh chives, dill, or mint, for garnish

Melt the butter in a medium saucepan over low heat. Add the chopped
onions and cook until tender and translucent, about 10 minutes. Add the

potato slices and enough stock to barely cover. Bring to a boil, reduce the
heat, and simmer for 10 minutes. Add the zucchini and cook until just

tender, 5to 7 minutes. Then add the cucumbers and cook 3 to 5 minutes
longer. Puree the soup and add stock as necessary to thin. Season to taste

with salt and pepper. Ladle into bowls and serve with a dollop of yogurt and

the chopped herb ofyour choice.

Scwr <ue*^~>

The cucumbers adda wonderfulflavor. Be careful not to overcook the vegetables, or the soup willget watery. This soup is good either hotor
chilled.

FIG SALAD WITH GOAT CHEESE AND ARUGULA

from Donald Ohlen
serves 6

2 tablespoons butter 1 tablespoon brown sugar 9 figs 1/2 cup pine nuts 1 bunch arugula 6 ounces of goat cheese 1/2 cup vinaigrette cracked pepper

Melt butter and sugar in medium frying pan over medium heat. Quarter figs and saute for 5 minutes, turning on all sides. Roast pine nuts at 350 degrees for 5-10 minutes, until light brown. Divide arugula on plates; crumble cheese; add warm figs and remaining butter-sugar mixture, and toss with pine nuts. Spoon vinaigrette over and serve, adding pepper to taste.

This isalso great withpears iffigs are not available.

Vinaigrette - Mix 3 parts olive oil, 1 part red wine vinegar, 1 tablespoon balsamic vinegar, salt and pepper to taste - or use your favorite one.

CHINESE NOODLE SALAD

from The Greens Cookbook

via MaudHallin
serves 6as amain course

7 tablespoons dark sesame oil 7 tablespoons Chinese soy sauce 3 tablespoons balsamic vinegar 3 tablespoons sugar 2 1/2 teaspoons Kosher salt, or to taste 1 tablespoon red pepper oil 8-10 scallions (both white and good green parts), thinly sliced 3 tablespoons chopped cilantro 1 package (14 ounces) of thin Chinese egg noodles (fresh Hong Kong style). 1 tablespoon fresh grated ginger root 1 clove of garlic, finely chopped black sesame seeds, roasted peanuts or cashew nuts.

Make the marinade by combining all the ingredients but the noodles. Bring a large pot of water to a boil. Loosen and fluff the noodles. Add the noodles to the unsalted water. Stir quickly with chopsticks or wooden spoon. Cook very briefly (one to two minutes - taste for doneness). Immediately pour into a colander and rinse in cold water to stop the boiling. Drain well and pour into bowl. Stir the marinade and toss over the noodles. Dig in, and mix with your hands. Let rest until marinade develops.

You can serve with vegetables or meats. I often roll them up to look like bird's nests andput afew tiny tomatoes or a quail egg in the center. Add
nuts or seeds for texture.

This was originally created byBarbara Tropp at the China Moon Cafe, and there are many variations to the recipe. Get the thinnest noodlesyou can find. Once you have mixed the sauce together it is terribly easy. Itfeeds a crowdfor very little money. Two packets ofnoodles seem to work outfor
about 40 people as an appetizer.

NUTTED WILD RICE SALAD

adaptedfrom Silver Palate Cookbook, Volume 1
via Sisi Damner

serves 6

1 cup raw wild rice (1/2 pound) 5 1/2 cups chicken stock 1 cup chopped pecans 1 cup yellow raisins 1 cup dried cranberries grated rind of 1 large orange 1/4 cup fresh mint, chopped 1 bunch of green onions, thinly sliced 1/4 cup olive oil
1 orange, juiced salt and pepper

Soak your wild rice in hot water for an hour. Drain it and place it in a pot with the chicken broth. Bring it to a rolling boil and then turn down to a hot

simmer until all ofthe broth is absorbed. Drain the rice ina colander and
transfer to a large bowl.

Add all of the remaining ingredients to the rice and toss gently. Adjust the seasonings; you might choose to add more mint, grated orange or whatever appeals to you. Let the mixture stand for at least two hours so that all ofthe flavors develop. Serve at room temperature. This is a Damnerfamily summerfavorite, especially on the deck at Tahoel It goes well with beef chicken, fish, or lamb. It is important to use a good quality wild rice. Please don't use the white/wild rice mixture as it will not dojustice to the wonderfulflavors ofthis dish.
You can adjust theproportions offruit and rice to your taste.

MAUD'S POTATO SALAD

adaptedfrom Gourmet
via Maud Hallin
serves 6-8

2 pounds boiled potatoes, peeled depending on thickness of skin 1/4 cup minced yellow onion or shallots 10 ounce can beef bouillon, heated (Campbell's consomme is fine) 1/4 cup white wine vinegar oil and vinegar dressing, or mayonnaise and Dijon mustard
salt and pepper 1 tablespoon chopped parsley 1 tablespoon chopped chives

Slice or quarter potatoes while still warm. Pour minced onions and the hot broth and vinegar over the potatoes. Stir. Let potatoes marinate for 30
minutes, then drain remaining broth.

If you want to use mayonnaise be sure to add 2 tablespoons of Dijon mustard to 1/3 cup mayonnaise. Or mix in your favorite oil and vinegar dressing. Add parsley and chives just before serving.

Smoked ham, prosciutto, or smoked tongue is delicious with these potatoes.

This can be made the day beforefor a large party. The beefbouillon

prevents a lot offatfrom sinking into the potatoes, making this a relatively good choicefor dieters. Other herbs may be used in place ofparsley and
chives ifdifferentflavors are neededfor your meal.

HORSERADISH CREMA
from Jan Chernoff
makes 1 1/2 cups

2 tablespoons prepared horseradish 2 tablespoons chopped chives

1/2 cup Mexican crema 1/2 cup mayonnaise 3 tablespoons heavy cream juice from 1 lemon 1 teaspoon Kosher salt

Whisk all ingredients together until smooth.

This makes a great accompaniment not onlyfor smokedsalmon quesadillas (see recipe under starters) butalsofor grilled meat andpoultry. Mexican crema is actually Mexican sour cream. It tends to be less solid and much easier to use in this type ofapplication. It is available at any Mexican grocery as well as certain normal groceries.

FRESH TOMATILLO SALSA

from Mary Lonergan makes about 11/2 cups 1jalapeno or 2 serrano chiles, fresh

8 fresh tomatillos, husked, washed, and chopped into 1 inch chunks 2 cloves garlic, chopped 3 tablespoons finely minced white onionor 2 green onions, finely chopped
1/4 cup cilantro leaves 1/4 tablespoon salt 1/4 cup water

Place tomatillos in a food processorand pulse a few times until roughly chopped. Add other ingredients except water and blend briefly. Add water in small amounts and process to desired consistency. This green salsa hasa veryfreshflavorfrom blendingfresh tomatillos and

cilantro. We especially like it chunky, but it's also good smooth. It is great
served with chicken, fish, pork, or eggs.
10

YOGURT SAUCE WITH TOASTED SPICES, LIME ZEST, AND

BASIL
from A New Way to Cook
via Anne Halsted

makes 1 cup 1/2 teaspoon cumin seeds

4 coriander seeds

seeds from 1 cardamom pod 1 cup whole milk yogurt

8 fresh basil leaves, finely chopped 1/2 small serrano or jalapeno chile, seeded and minced 1 teaspoon finely grated lime zest 1/8 teaspoon sugar pinch of kosher salt freshly ground black pepper
In a small skillet, toast the cumin, coriander and cardamom seeds over

moderate heat until fragrant. Set aside to cool slightly.

In ablender or spice grinder, grind the toasted spices to afine powder. Strain
the powder through a fine sieve into a small bowl.

In a medium bowl, combine the yogurt, basil, jalapeno, lime zest, sugar, and 1/2 teaspoon ofthe spice powder or more to taste. Stir inthe salt and pepper to taste. Refrigerate for 30 minutes before serving to let the flavors marry.
This sauce is best served the day it is made but will keepfor up to 2 days in

the refrigerator, with a slightfading offlavor. It is really good onfresh or cooked vegetables and grilled seafood, and excellent with the pan-smoked
salmon. For an unusual dessert, serve it on sliced ripe honeydew or Persian
melon.

ii

LINDA'S VINAIGRETTE
from Linda Belden
makes 1 cup

1/2 shallot, finely chopped

2 tablespoons champagne or white wine vinegar

1 tablespoon Balsamic vinegar
salt and pepper to taste 3/4 cup olive oil

Combine shallot, wine vinegar, Balsamic vinegar, salt, and pepper. Whisk
in olive oil.

TARRAGON CREAM DRESSING

from A New Way to Cook

via Anne Hoisted

makes about 1/2 cup 1 tablespoon plus 1 teaspoon heavy cream 1 tablespoon plus 1 teaspoon regular or non-fat sour cream 1 tablespoon plus 1 teaspoon whole milk 1 1/2 teaspoons fresh lemon juice 11/2 teaspoons minced fresh tarragon 1/4 teaspoon kosher salt

To make dressing, whisk together in a medium bowl the heavy cream, sour cream, milk, lemon juice, tarragon, chives, and salt. Refrigerate for 1 hour before servingto let the flavors marry.

12

SUNCHOKE AND TOMATO GRATIN

by Donald Ohlen
serves at least 6

1 pound sunchokes, peeled and cut into 1/2 inch pieces 4 tomatoes, cut into 1/2 inch pieces 1 clove garlic, minced 2 tablespoons olive oil 1 teaspoon fines herbes (rosemary, thyme, oregano, sage mixture) 2 tablespoons chopped parsley 1/2 teaspoon salt 10 grinds of fresh pepper 1 cup grated Parmigiano-Reggiano cheese

Toss all ingredients except cheese in a mixing bowl. Transfer to shallow

baking dish and bake at 400 degrees uncovered for 20-25 minutes. Sprinkle
with cheese and bake 10 minutes more. Turn off oven and leave until ready
to serve.

Sunchokes are also called Jerusalem Artichokes. This gratin wouldalso be

great with soft or grilledpolenta.

13

ASIAN-STYLE GREEN BEANS

from Gourmet via Karen and Eric Lonergan
serves 6

3 tablespoons white wine vinegar 2 tablespoons rice vinegar

2 teaspoons soy sauce

1 garlic clove, minced

1 tablespoon fresh ginger root, peeled and minced (about a 1 inch piece)
2 teaspoons Asian sesame oil 1/3 cup canola or vegetable oil 1 tablespoon sesame seeds 2 pounds green beans, trimmed 2 scallions, chopped fine (about 2 tablespoons)
In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper. In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.

In a large saucepan of boiling salted water, cook beans until crisp- tender,
about 4 minutes. Transfer beans to a colander and rinse under cold water.
Drain beans well.

In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve beans chilled or at room temperature.

This is a good accompaniment to Korean Beef(see recipe under main

dishes).

14

FRENCH BEANS WITH TARRAGON CREAM DRESSING AND

HAZELNUTS

from A New Way to Cook

via Anne Halsted
serves 4

1/2 ounce (12 to 15) hazelnuts

1 pound haricots verts, stem ends snapped off

1/2 teaspoon kosher salt 1/2 teaspoon sugar

1/2 cup Tarragon Cream Dressing (see recipe under sauces)

freshly ground pepper fresh tarragon sprigs for garnish

Preheat oven to 400 degrees. Spread the nuts on a small baking sheet and roast, stirring occasionally, until fragrant and brown, 7-10 minutes. Mist once or twice to loosen skins. Allow to cool slightly. To remove the skins, pile hazelnuts in a tea towel and run them between your hands. Coarsely
chop the hazelnuts and set aside.

Bring a large pot of water to a boil over high heat. Stir in the salt and sugar; add the beans and boil until crisp-tender- about 5 minutes. Drain the beans and run cold tap water over them until they are cool. Drain well and pat dry
with paper towels.

Place the beans in a bowl and toss them with the dressing until completely

coated. Add pepperto taste. Divide among four salad plates or shallow bowls and sprinkle with the hazelnuts. Garnish withtarragon sprigs. Can be prepared 6 hours ahead, covered and refrigerated. Serve at room
temperature or a little warmer.

15

COUSCOUS
from Maud Hallin
serves 8

10 sour dried apricots 2 tablespoons dried cherries

10 prunes 1 cup instant couscous

4 tablespoons pine nuts 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/2 cup red onion 1 clove garlic 1/4 teaspoon turmeric 1 teaspoon marjoram 1 cup orange juice 1/2 cup water
salt
pepper

Chop dried apricots, cherries, and prunes and mix with instant couscous. Stir-fry pine nuts and mix in.
Toast cumin seeds and fennel seeds; grind. Saute onion and garlic with ground seeds, turmeric, and marjoram. When "golden fragrant" stir into
couscous mix.

Boil water and orange juice and add couscous mixture. Cook for a minute, let stand for 5 minutes and fluff. Season with salt and pepper to taste. This is a much simplified recipe, based upon scrounging around in the larder. It's best with good driedfruit from thefarmer's market.

16

SPAGHETTI WITH LIME AND ARUGULA

from Flavours by Donna Hay via Jeanne Milligan
serves 4

14 ounces spaghetti and water to cook it in 2 tablespoons fruity extra-virgin olive oil 1 tablespoons shredded lime rind 2 cloves garlic, crushed 1 red chili, seeded and chopped 2 tablespoons salted capers, rinsed 8 slices proscuitto, chopped 5 ounces arugula, shredded 3 tablespoons lime juice
5 ounces soft marinated feta in oil

While cooking pasta, heat oil in a pan over medium heat and add the lime rind, garlic, chili and capers. Cook for 1 minute. Add the prosciutto and cook, stirring for 2 more minutes. Add to the cooked spaghetti and toss to
coat and heat through.

To serve, toss pasta with arugula and lime juice and pile into serving bowls. Top with marinated feta, a little olive oil, and cracked black pepper. / like to use a poundofpasta and add a little more of the basic ingredients exceptfor chili, devein the chilifor less heat, and use soft Frenchfeta with
extra-virgin olive oil andfresh herbs.

17

PASTA WITH FRESH FAVA BEANS

adaptedfrom Anna Tasca Lanza's The HeartofSicily
via Dick Lonergan
serves 4 as a pasta course

Mil cups chopped onion 1 garlic clove, finely chopped 1/2 cup olive oil

1 to 1 l/2cups shelled fava beans (1 to 1 1/2 pounds in the pod) 1/2 cup chopped Italian parsley 1 cup water (for sauce)
salt

1 pound spaghetti

Saute the onion and garlic in the olive oil in a medium saucepan until soft, about 5 minutes. Add the fava beans, halfthe parsley, and the water. Cover and cook until tender, about 10 minutes for young fava beans. Add salt to
taste.

Cook the spaghetti in boiling salted water until al dente. Drain. Puree half
the fava bean sauce and toss into a large serving bowl with the pasta. Put the other halfofthe sauce on top and sprinkle with the remaining parsley. Serve immediately.

This is a great way to usefresh youngfava beansfrom thefarmer's market.

18

RISOTTO WITH LEMON AND CREME FRAICHE

adaptedfrom Amanda Hesser in The New York Times via Jeanne Milligan
serves 4

1 tablespoon butter 1 tablespoon olive oil 11/2 cups arborio rice 5 cups low sodium chicken broth, brought to a simmer
zest of 2 lemons

2+ tablespoons creme fraiche 1/4 cup freshly grated Parmesan cheese

sea salt

In a large, deep skillet, melt the butter in the oil and heat until foamy. Add the rice and stir well until all the grains are coated. Cook for a few minutes until glassy, then begin adding the chicken broth a little at a time, just enough to loosen the rice without making it sloshy. Continue stirring and adding more broth as it is absorbed. When half the broth has been added, stir in half the lemon zest. If you run out of broth before the rice is done, add ladles of hot water, one at a time, cooking until the liquid has been absorbed before adding more. The rice should be al dente and not mushy.
Stir in the creme fraiche, Parmesan cheese and remaining lemon zest. Season with salt, if needed. The risotto should be loose and creamy.

Adjust the amount ofcremefraiche toyour liking.

19

COCONUT JASMINE RICE

from Chefstyle.com via Mary Lonergan
serves 6

3 cups coconut milk 1 1/2 cup water 1 stalk lemongrass, bruised

salt

16 ounces Thai jasmine rice

Place the coconut milk and water in a pan. Add the lemongrass and salt.

Bring the mixture to a boil, add the rice and stir. Half-coverthe pan with the lid and simmer very gently for 20 minutes. Remove from the heat, cover tightly and let stand for five minutes. Discard the lemongrass and fluff up
the rice with a fork.

Suzanne O 'Brien, our son's best man's wife, shared this recipe that she had learned in a cooking class, along with chicken curry, and we loved it.

20

MUSHROOM-GOLDEN RAISIN EMPANADAS

from Jan Chernoff

makes 16

11/3 cups all purpose flour 1 tablespoon chopped fresh cilantro 6 tablespoons vegetable shortening 1/4 tablespoon salt dissolved in 4 tablespoons cold water
6 medium Portobello mushrooms, cleaned and stemmed

11/2 tablespoons soy sauce

1 tablespoon balsamic vinegar 5 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon diced yellow bell pepper 1 tablespoon diced red bell pepper 2 tablespoons pitted and diced Kalamata olives

2 tablespoons golden raisins, soaked in 1/2 cup Marsala wine

1 teaspoon orange zest

1 teaspoon chopped fresh marjoram 1 teaspoon chopped fresh chives 1/4 teaspoon fresh rosemary

2 tablespoons goat cheese, plus additional for garnish

salt to taste

1 large egg beaten in 1/4 cup water

Combine the flour and cilantro in the bowl of an electric mixer. Using the

paddle attachment, add the shortening on low speed until the mixture
resembles oatmeal. Then drizzle the salt water into the flour and combine

until the water is incorporated. Wrap the dough and chill for 30 minutes.

Preheat the oven to 400 degrees. Place the mushrooms in a small roasting

pan and drizzle with soy sauce, balsamic vinegar, and 4tablespoons ofthe
olive oil. Cover the pan with foil and roast for 20 to 30 minutes. Remove
from the oven and cut the mushrooms into 1/4 inch slices.

Heat 1tablespoon ofolive oil ina small pan until smoking. Saute the onion, garlic, and peppers for 1minute. Add the olives, raisins, and Marsala, and
cook until the Marsala has evaporated. Stirin the orange zest, herbs, mushrooms, and goat cheese. Add saltto taste. Let cool.

21

Cut dough into two roughly equal portions. Lightly flour a surface and
rolling pin and roll out each portion around 1/8 inch thick. Cut out 16

circles from the dough. Fill each circle with 1/16* ofthe mushroom
mixture. Brush the edges of theempanadas with the egg and water mixture, then fold and crimp with a fork. Brush the crimped edge with the egg and water mixture, sealing tightly. Make a small slitin eachempanada to release
the heat. Bake for 25 minutes on a greased cookie sheet until golden brown.
Garnish with goat cheese.

This is a greatside dishfor anygrilledmeat main course.

22

CUMIN-SCENTED BARLEY

from JonathanReynolds in The New York Times

via Sisi Damner
serves 8

4 tablespoons olive oil 4 cups chopped onions 2 1/2 cups pearl barley 8 tablespoons butter, divided 4 tablespoons cumin 10 cups chicken broth 1/2 cup sweet or dry Madeira 1 1/2 cups sliced scallions 11/2 cups chopped parsley 1 cup chopped toasted walnuts 6+ tablespoons black or golden raisins

Preheat oven to 325 degrees. Heat oil and onions in casserole until softened. Add barley and 1 tablespoon of butter, stirring until the barley is coated. Add cumin and pepper and saute until the barley starts to crackle (about 5

minutes). Add chicken broth and Madeira, bring to a boil, then cover. Cook
in the oven until the barley is al dente and most of the liquid is absorbed (about 45 minutes). Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins,
and salt to taste. Cover and let stand 15 minutes. Serve with lamb in

mustard mascarpone sauce (see recipe under main dishes).

The cumin-scented barley and lamb in mustardmascarpone sauce can

certainly be made a day or so ahead. They are delicious with a wonderful red wine. The New York Times suggestedserving it with a "Syrah " wine. Enjoy andas the Times said, "Wine, lamb andbarley addup to a meal worth celebrating inpoetryand song. Que Syrah, Syrah!"

23

PAN-SMOKED SALMON
adapted from A New Way to Cook
via Anne Halsted
serves 4

2 1/2 teaspoons granulated or light brown sugar 1 1/4 teaspoons kosher salt 1 1/4 teaspoons freshly ground black pepper 1 1/2 pounds salmon fillets or steaks 1 teaspoon olive oil

1 to 3 hours before smoking, make the curing mixture by combining the sugar, salt and pepper, and rub the mixture onto the fish. Place on a platter, cover with plastic wrap, and refrigerate if curing for more than an hour. When ready to smoke, blot the fish dry with paper towels, and brush lightly
with oil.

Set up your smoker - either a stovetop one, or an improvised one (see below). Arrange the fish on the rack. Heat over high heat for several minutes. When the wood starts to smoke, cover the pan, and reduce the heat

to medium so you can faintly smell smoke. Cook for 10-12 minutes until a
two-pronged fork inserted into the fish meets with no resistance.

This is a wonderful way to cookalmostanyfish. Try the smoked salmon with the yogurtsauce with toastedspices, lime zest and basil (see recipe under
sauces).

If you don't have a smoker, you can improvise as follows. Line a 10-11
inch cast iron skillet or wok with aluminum foil. Tear a 1XA inch round out of

the center of the foil so that the wood will lie directly on the bottom of the pan, use P/2 teaspoons wood chips, or a 1 by lA inch chunk of mesquite as wood. The foil will prevent dripping fish fat from burning on the bottom of the pan. Line a heavy lid to fit the skillet or wok with aluminum foil to make the cleanup easier. Place a round wire cake rack with 1 inch high feet in the
skillet to hold the fish.

24

SWORDFISH DISIRACUSA

from Donald Ohlen

serves 8

2 lbs. swordfish steaks (with skin removed) sliced into 12 pieces 18 small tomatoes (cherry or sweet 100's) 1 tablespoon plus 1 teaspoon olive oil 6-12 small artichokes, depending on size 1 1/2 cup dry white wine 1 1/2 cup fish or chicken stock

5 tablespoons butter 1 tablespoon olive oil pinch of saffron

1/4 cup each chopped olives and chopped capers 6 chopped anchovy fillets (white flat Italian) 1 teaspoon each chopped thyme and rosemary 1 teaspoon each salt and pepper mashed potatoes (see below)

Heat oven to 350 degrees. Toss whole tomatoes in 1 teaspoon of olive oil

and roast for 15-20minutes. Remove outer leaves of artichokes until

yellow bottom of leaves is visible. Cut top off. Cut in quarters and remove

choke. Saute in 1 tablespoon each of butter and oil for 20 minutes or until tender. Deglaze with a dash of white wine. Put lid on pan. Place rest of wine and stock in a small saucepan and bring to a simmer. Reduce by half.
Add 1 tablespoon of butter and the saffron, keeping on low heat. Meanwhile, saute fish 2 or 3 minutes on each side in 1 tablespoon of
browned butter.

To serve, place mound of mashed potatoes (your favorite or see below) in wide heated pasta bowl. Stand up 2 pieces of fish in each. Surround with

olives, capers, anchovies, tomatoes, and artichokes. Spoon in reduced

stock. Add thyme, rosemary, salt and pepper.

Ifirst tasted this style of coking swordfish in Sicilia and have created this
recipefrom delicious memories.

Mashed potatoes - Boil 6 medium sized first choice peeled russet potatoes. Mash with 2/3 cup whole milk and 2 tablespoons of butter. Add salt and pepper to taste.

25

KOREAN BEEF
adaptedfrom Epicurious
via Eric Lonergan
serves 8

1/2 cup soy sauce

1/4 cup rice vinegar (not seasoned) 1/3 cup chopped scallion 2 tablespoons sugar 2 tablespoons minced garlic 2 tablespoons minced peeled fresh ginger 1 tablespoon Asian sesame oil 1 teaspoon Asian chili sauce 2 tablespoons honey
1 3/4 pounds of skirt steak or flank steak 2 tablespoons fresh lime juice 1 teaspoon Asian chili sauce, or to taste
toasted sesame seeds

Stir together marinade ingredients (through honey). Reserve one fourth of

marinade for sauce.

Pound steak to an even thinness. Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room

temperature, turning once, 30 minutes. Toss marinated meat together with juice and chili sauce and season with salt. Preheat broiler or grill.
Broil steak on rack of a broiler pan 2 to 3 inches from heat or on grill until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak
stand 5 minutes. Cut crosswise into 1/4 inch thick slices. Pour reserved

marinade with salt and pepper to taste over the steak. Top with sesame
seeds.

This dish is easily scalable for large crowds. It is great grilled on a

barbecue.

26

PAN-ROASTED CHICKEN

adaptedfrom Cook's Magazine

via Anne Halsted
serves 4

3/4 cup Kosher salt or 3/8 cup table salt 1 chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, and 2 drumsticks, wings discarded) and trimmed of excess fat
ground pepper 1 teaspoon vegetable oil

Dissolve salt in 2 1/2 quarts cold tap water in large container or bowl; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with
paper towels. Season chicken with pepper.

Adjust oven rack to lowest position and heat oven to 450 degrees.
Heat oil in heavy-bottomed 12-inch oven-proof skillet over medium-high heat until beginning to smoke, about 3 minutes. Swirl skillet to coat evenly with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes. Turn chicken pieces and brown until golden on second side, about 4 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers about 160 degrees on instant-read thermometer, and thickest part of thighs and drumsticks registers about 175 degrees, about 10 minutes longer. Using potholder or oven mitt remove pan from oven. Transfer chicken skin-side up to platter, and let rest 5 minutes before serving. This is the quickest, easiest way to make really juicy, tender roasted chicken!

27

RACK OF BABY LAMB WITH HERB CRUST

from Martha Stewart's Quick Cook

via Judy Gray
serves 4

1 rack of baby lamb

1 cup fresh white bread crumbs 1/4 cup finely chopped parsley 1/4 cup finely chopped fresh basil
1 clove garlic, minced 2 tablespoons Dijon mustard 2 tablespoons olive oil 1 teaspoon salt freshly ground pepper to taste

Preheat the oven to 500 degrees. Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of
the rack. Cut neat crisscrosses in the fat with a sharp knife.

In a small mixing bowl combine all the remaining ingredients.

Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes,
until fat browns and makes crackling noises.

Remove the lamb and reduce heat to 375 degrees. Pat the bread crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10 to 15 minutes. The lamb should be served very pink. This is an easy and quick recipe. It only takes 45 minutesfrom start tofinish.

28

LAMB IN MUSTARD MASCARPONE SAUCE

adaptedfrom Jonathan Reynolds in The New York Times

via SisiDamner

serves 8 generously 4 pounds cubed leg of lamb 4 large cloves of garlic, peeled and crushed 1 onion, chopped 1 cup Dijon mustard 4 tablespoons minced fresh rosemary 4 tablespoons dry Marsala 1 teaspoon cracked pepper 1/2 teaspoon salt 2 tablespoons olive oil 8 ounces pancetta, cut into small strips 24 shallots, peeled 2 branches of fresh rosemary 16+ cloves of garlic, peeled and crushed 2 tablespoons of cumin 1 cup dry Marsala 1/2 cup white wine vinegar 2 tablespoons sweet paprika 2 tablespoons tomato paste 1 cup mascarpone cheese

Marinate the lamb for at least an hour in the next 7 ingredients. Longer is

better. Heat the oil in a deep skillet. Crisp the pancetta and reserve. Add shallots and rosemary branches to the skillet and saute until the shallots are
browned. Set aside the shallots and discard the rosemary. Add the cumin

and garlic. Saute for 3 minutes. Deglaze the pan withMarsala and vinegar until reduced to halfof original liquid. Remove the lamb from the marinade
and saute it in additional oil. After the lamb is slightly browned, add the marinade and cook, stirring for 10 minutes. Add the paprika and tomato

paste, mixwell. Stir in shallots and simmer for 15 minutes. Remove the
lamb and shallots and keep warm. Boil liquid untilthickened (about 15 minutes). Whisk in mascarpone, add lamb and shallots and pour over cumin-scented barley (see recipe under side dishes). Sprinkle with pancetta.

29

PORK TENDERLOIN WITH FIGS AND PROSCIUTTO

from Jacqueline Mallorca in the San Francisco Chronicle

via Jeanne Milligan serves 4 with leftovers

2 pork tenderloins, 12to 16ounces each

4 ounces prosciutto, thinly sliced 12 ripe black figs, stemmed (small) 4 sprigs fresh sage 1 cup dry white wine 11/4 cups low salt chicken broth zest of 1/2 lemon, very finely slivered
2 teaspoons honey salt and pepper to taste 1 tablespoon cornstarch mixed with 1/4 cup cold water

Rinse tenderloins and pat them dry. Cut off any silvery skin (it shrinks and toughens when cooked). Chop the thin end off each tenderloin and freeze for another use, such as a stir-fry. Split each tenderloin open lengthwise, like a book, cover with plastic wrap, and pound with a rolling pin until
double the original width. Place a layer of prosciutto down the center of each tenderloin. Arrange the figs, packed closely together, on top. Fold the prosciutto over them to enclose. Reshape tenderloins, placing the seam underneath. Top each tenderloin with a long slice ofprosciutto; tie at 1-inch intervals with kitchen string. Place sage sprigs and 1/2 cup wine in a roasting pan. Put pork on top. Roast until just tender, 30 to 35 minutes (do not overcook). Remove to a heated platter and let rest for 10 minutes in a
warm spot.

Place roasting pan over medium heat. Discard sage. Deglaze pan with remaining 1/2 cup wine, scraping up any browned particles in the bottom of the pan. Add broth, lemon zest and honey; boil hard until liquid is reduced by one-quarter. Season to taste with salt and pepper. Give cornstarch mixture a stir to recombine, then add to pan and let bubble until sauce
thickens and clears, about 30 seconds.

To serve, carve pork on the diagonal into thick slices. Season lightly with salt andpepper. Fan 3 or 4 slices on eachplate andspoon a little sauce
over them.

30

NORMANDY STYLE PORK

from Maud Hallin

serves 4

3/4 pounds yellow onion (1 large fresh California onion) 1/2 pounds apple (1 Fuji or similar apple) 1 1/2 teaspoon marjoram, reserve 1/2 teaspoon for the filet 1 1/2 teaspoon fennel, reserve 1/2 teaspoon for the filet rind from one orange 1 or 2 cloves of garlic
1/2 cup white wine
1 chicken bouillon cube

1/2 cup orange juice (juice of 1-2 oranges) 1 pound pork tenderloin (approximately 1 filet) 1/2 teaspoon lemongrass (if fresh, 1 teaspoon) 3 ounces dried apricots (preferably tart) 3 ounces pitted prunes salt and pepper butcher string, and maybe cheese cloth

Peel apple and onion, dice orchop in food processor. Saute in a little oil.
Add 1/2 teaspoon each of marjoram and fennel, the orange rind, garlic, white wine, bouillon cube and orange juice. Season with salt and pepper. This can
be done in advance.

Prepare the filet. Make a circular cut along the length of the filet. If you make a straight incision, apricots and prunes tend to plop out. When you have opened up the filet, put the dry cure of lemongrass, marjoram, ground fennel, salt and pepper on the "inside" filet. Lay a row of prunes and apricots in the center. Tietogether with butcher string. Place in cast iron pan, pyrex or similar and saute.. Put sauce around and overmeat. Cover
with lid or foil.

Bake for about 35-40 minutes in a 400 degree oven. Let rest for five minutes. Remove string, put on platter and garnish with sauce.

Notes: Ifyou are not very goodat tying up a roll ofmeat, bundle it in a cheese cloth, like a sausage, and roll the string around it, tying the ends.

31

POTATOES WITH GREEN SAUCE

from Marieluise Determann
via Anne Halsted

following a speciallunch recipefrom Hessen, Germany

serves 8

2 cups cream 4 onions, chopped finely 4 tomatoes, chopped 3 cucumbers, chopped finely

2 apples, chopped finely 4 soft boiled eggs, finely chopped 1 cup finely chopped herbs (whatever you have in season, such as chives, parsley, watercress, sorrel, chervil) 2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon Dijon mustard 1 tablespoon sugar
4 fresh potatoes

Mix cream with all the ingredients except the potatoes. Steam the potatoes in their skins. Place potatoes in a serving dish with skins still on, mashed with a fork. Pour the herb sauce over the potatoes and serve.
This is known to be veryhealthy!

32

STUFFED PORTOBELLO MUSHROOMS

adaptedfrom Gourmet
via Sisi Damner
serves 8

3/4 cup plus 3 tablespoons olive oil 6 garlic cloves, chopped 2 tablespoons of white balsamic vinegar 5 teaspoons fresh thyme 4 teaspoons fresh oregano salt and pepper
8 Portobello mushrooms

1 pound assorted wild mushrooms (shiitake and oyster are good) 2 tablespoons chopped parsley 11/2 cups fresh white corn 3/4 cup whipping cream (or fat-free half and half) 1 cup crumbled feta cheese

Whisk olive oil, garlic, vinegar, 3 teaspoons of thyme, and 2 teaspoons of oregano in a medium bowl. Add a pinch of both salt and pepper.
Scrub the Portobello mushrooms well. Cut off the stems and slice them.

Brush both sides of the mushroom caps with 1/3 of the olive oil mixture.

Place the caps on a baking sheet, rounded side down. Broil until tender (about 5 minutes). Place mushrooms in a baking dish, rounded side down.

Heat 3 tablespoons oil in a saute pan and add the assorted mushrooms and
Portobello stems. Saute for 5 minutes. Add the corn and saute until tender, about 3 minutes. Add the cream and simmer until almost absorbed. Stir in

the cheese and season with salt and pepper. Divide the mixture and mound

itontopofthePortobellos. You can do this up to 6 hours in advance; just

cover and chill.

Warm the mushrooms in a 350 degree oven for 15 minutes; thenbroil for a
few additional minutes to make the cheese bubbly. Sprinkle with the remaining thyme and oregano.

Serve the Portobellos over yourfavorite softpolenta in large rim soup

plates. With a green salad and delicious bread this is a wonderful casual party meal. Ofcourse aglass ofMerlot would add thefinishing touch!
33

CHOCOLATE-WALNUT BISCOTTI from Williams-Sonoma Gifts from the Kitchen

via Judy Gray
makes about 21/2 dozen

4 ounces semisweet chocolate, coarsely chopped 1 cup granulated sugar 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1 teaspoon vanilla extract 2 1/2 cups coarsely chopped walnuts Preheat an oven to 300 degrees. Line a large baking sheet with parchment. In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside. In a bowl, sift

together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a heavy-duty mixer, combine the eggs and vanilla. Beat at medium speed to blend. Reduce the speed to low; add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed. Transfer the dough to a floured surface and gather it

together. Divide in half. Form each half into a log 12 inches long. Carefully transfer the logs to the prepared baking sheet, spacing them
evenly. Pat to even up the shapes. Bake until almost firm to the touch, about
50 minutes. Let cool for 10 minutes.

Using a spatula, transfer the logs to a work surface. Using a serrated knife,
cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut-side down to the baking sheet. Bake for 25 minutes. Turn the slices over and

bake until crisp and dry, about 25 minutes longer.

Transfer the cookies to wire racks to cool. Store in an airtight container at

room temperature for up to 1 month.

My daughter Jennifer makes these every Christmas, and they are always a
bis hit!

34

PEAR TART WITH POIRE WILLIAMS

a composite ofrecipes from Katherine Koelsch Kriken

serves 6-8

1 cup unbleached all-purpose flour

1/2 cup (1 stick) unsalted butter - cold, cut into small pieces 1 1/2 tablespoons sugar
pinch of salt 2-3 tablespoons ice water 5 medium-ripe pear halves, peeled and cored

5 tablespoons sugar 4 tablespoons (1/2 stick) unsalted butter 3 tablespoons Poire Williams or other pear brandy 1/3 cup apricot jam whipped cream for garnish

Pastry: Process flour, butter, sugar, salt in food processor fitted with steel
blade until mixture becomes coarse meal. With machine running, add

enough water for dough to gather in a ball. Remove from machine, dust with a little flour. Wrap in plastic wrap. Refrigerate at least an hour.

Roll out dough into a 12 inch circle on lightly floured surface. Line a 9 inch tart pan with the dough. Prick with a fork. Freeze while preparing filling.

Filling: Preheat oven to 400 degrees. Cut eachof pear halves crosswise into slices - as thin as possible, maintaining shape of pear half by keeping slices in place. Fan 4 pear halves in tart shell, filling gaps with fifth pearhalf. Slices should be arranged to look like a large blossom. Sprinkle pears with sugar. Cut butter into small bits and dot pears with butter. Sprinkle with 1 tablespoon of Poire Williams. Bake until pears are caramelized and crust is
well browned - 50 minutes to an hour. Let cool 10 minutes.

Glaze: While tartbakes, make glaze. Heat apricot jam and 2 tablespoons of
Poire Williams until melted and smooth. Spoon glaze over tart.

Cuttart into wedges. Serve warm, topped with a dollop of whipped cream
flavored to taste with Poire Williams.

To make Poire Williams, a bottle isplaced overa developingfruit bud on

the pear tree; when the Willams pear has ripened it is then steeped in pear

brandy in the bottle in which it has grown.

35

QUICK LEMON MERINGUE PIE

from Woman's Home Companion Cookbook
and Sunset Food Processor Cookbook

via Judy Gray

serves 8

1 1/2 cups flour 1/2 teaspoon salt 1/4 cup butter (frozen) 1/4 cup vegetable shortening (frozen) 3 tablespoons ice water
1 can sweetened condensed milk

2/3 cup lemon juice

rind of 1 lemon

3 egg yolks 3 egg whites 6 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon cream oftartar

Pie crust: In food processor mix flour, salt, butter, and vegetable shortening together until fat pieces are pea size. While processor is on, pour ice water through tube and mix until ball is formed. Roll crust to 1/8 inch and place in pie dish. Cook in 400 degree oven for 10-15 minutes until brown.
Filling: Beat egg yolks with whisk until thick and lemon color. Mix in

lemon rind and lemon juice. Fold in condensed milk. Pour filling into cooled pie crust. Place in refrigerator until meringue is ready.
Meringue: With electric beater, beat egg whites with salt and cream oftartar

until fluffy, then add sugar one tablespoon at a time. Beat until stiff peaks are formed. Spoon meringue onto top of filling. Brown meringue in 325
degree oven for 10-15 minutes.

My mother started making this pie in thefifties, using a graham cracker crust. This wasjust about the best thingshe cooked.

36

POACHED EGGS WITH SMOKED FISH AND POTATO HASH

adaptedfrom Cafe Pasqual 's in Santa Fe
via Anne Hoisted
serves 8

16 eggs 6 cups shredded potatoes (russets are best) 1 1/2 cups shredded Gruyere cheese 8 ounces smoked fish (trout, salmon, etc.) tomatillo salsa (see recipe under sauces)

Poach eggs and keep poaching water ready for reheating. Lift eggs with slotted spoon to place carefully in a pan of cold water to hold. Heat a large skillet and coat with olive oil. Mix shredded potatoes with shredded cheese, and fiy in 1/2 cup dollops. As potatoes are cooking, reheat eggs in poaching water, and portion the smoked trout into 8 pieces. As each half-cup portion of potato-Gruyere mixture is browned, place on a warm plate, add trout and 2 warm poached eggs, and top with tomatillo salsa. Serve immediately.

This is best with light anddelicate home-smokedfish. Cafe Pasquale's used

smoked trout and dustedthe rim oftheplate with darkpaprika.

37

BAKED PEAR FRITTATA

from Sunset via Mary Lonergan
serves 6

2 firm-ripe pears (about 1 pound total) 2 tablespoons butter

6 large eggs 1/3 cup milk

2 tablespoons all-purpose flour (Wondra is best)

1 tablespoon granulated sugar 1 teaspoon vanilla 1/4 teaspoon salt 1/4 cup mascarpone cheese (for garnish)

Rinse, peel and core pears. Cutinto 1/2inch chunks. In a 9 inch ovenproof non-stick frying pan over medium-high heat, melt butter; add pears and turn occasionally until lightly brownedand tender when pierced, about 7 to 8
minutes.

Meanwhile, in a bowl, whisk to blend eggs, milk, flour, granulated sugar, vanilla and salt. Remove frying pan from heat and pour egg mixture over
pears.

Bake in a 425-degree oven until frittata is golden brown and set in center when pan is gently shaken, 8 to 12 minutes.
Cut into wedges to serve. Spoon dollops of mascarpone cheese onto portions and sprinkle with powdered sugar.
This is nice with a little jam and served with bacon or ham.

38

GERMAN PANCAKE

from Judy O 'Shea's German grandmother

serves 6

4 eggs (room temperature), slightly beaten 1 cup flour 1 cup milk 1/2 teaspoon salt 2 tablespoons butter powdered sugar optionally, 11/2 cups favorite pie filling

Preheat the oven to the highest temperature possible, normally 500 degrees. Place eggs, flour, milk and salt in a bowl and barely mix with a fork. Don't

beat air into it. (There should be lumps. If you over mix it will not work.) You can prepare to this point before and let it sit at room temperature until
20 minutes before you want to serve it.

Preheat a 10 inchoven-proof pan (a Calphalon skillet works well, ora wellseasoned wok) in the oven for at least 10 minutes. It gets VERY hot, so be careful. Remove the pan, put in the butter and swirl it around as it melts. Quickly add the batter and return to the oven. Don'topen the oven for at least 10 minutes. Depending on your ovenit should take between 12 and 18 minutes for the batterto rise and become crisp and golden-brown. If the oven and pan are hotenough, the batter will have expanded 3 to 4 inches

above the edge of the pan. Remove, pour inthe filling, fold over the edges and cut into serving pieces. A little dusting of powdered sugar isnice. It
must be served hot!

This is an impressive, easy, popover-likepancake. But instead ofbeing high

and hollow in the middle, itclimbs up, and over the sides ofthe pan toform a soft, bowl-shaped crustforyourfavoritefillings, either sweet orsavory,

which youpour on top after you take itpiping hotfrom the oven. Then, you foldover the edges and cut it into servings like ajelly-roll. I like to present the pancake at the table and construct thefinal dessert infront ofall usually with lemon curd or cherrypiefillings, but my grandmother also served
creamed chicken ragout in the crust as a main course.

It is also delicious with melted butter, powdered sugar, figs cooked with

proscuitto, and lemon wedges.

39

GAYLA'S ORANGE-RAISIN MUFFINS

from Martha Stewart's Quick Cook
via Judy Gray makes 24 small or 12 large muffins
1 cup sugar

1/2 cup unsalted butter

2 eggs

1 teaspoon baking soda 1 cup buttermilk 2 cups flour 1/2 teaspoon salt 1 cup raisins peel of one orange juice of one orange
1/2 cup sugar

Preheat oven to 400 degrees. Butter (or use Pam) small muffin tins. With an electric mixer, cream the sugar and butter until smooth. Add the eggs and

beat until fluffy. Add the baking soda to the buttermilk. Sift the flour and
salt together, and add to the sugar-butter-egg mixture alternately with the
buttermilk. Stir until mixed.

In a food grinder or processor, grind the raisins and orange peel. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake
until golden brown and firm to the touch, about 12 minutes.

Remove the tins to a baking rack and set close together. Brush the tops of the muffins with the orangejuice and sprinkle with the remaining Vz cup sugar while still warm. Cool before serving.
These are greatfor breakfast ofbrunch

40

CALIFORNIA BREAKFAST MUFFINS

adaptedfrom Favorite Recipes from Our Hearts to Your Home

via Sisi Damner

makes 8 large muffins

?>I4 cup flaxseed meal or oat bran 3/4 cup quick-cooking rolled oats 3/4 cup toasted wheat germ 1 cup all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 large eggs 3/4 cup unsweetened applesauce 1/4 cup honey 1/2 cup salad oil 1/3 cup milk 11/2 cups grated carrots 11/2 grated zucchini

1 cup golden raisins 1 cup dried cranberries 3/4 cup slivered almonds

Mix together the flaxseed meal or oatbran, the oats, the wheat germ, the flour, thebaking powder, and the salt in a mid-sized bowl. Blend the eggs, applesauce, honey, oil, milk, carrots, zucchini, raisins, cranberries, and almonds. Add the dry ingredients to the moist mixture, and stir gently until mixed. Spoon the batter equally into 8 greased muffin cups. Bake at a 375 degree oven until toothpick comes out clean (about 25-30 minutes). Remove
from pan to cool.

This seems to be a healthier version ofthe oldMorning Glory Muffins we all used to make. I thought this recipe was a littleflat, soI added some other ingredients. These muffins are wonderful with a little butter and good

quality, thick apricotjam. Theyfreeze very well, andyou may double the recipe. That way you will have them on handfor the house guests orjustfor
yourselves.

41

RAMOS GIN FIZZ

from Dick Lonergan
serves 6

1 cup crushed ice 1 cup half and half 3/4 cup gin
2 eggs

2-3 tablespoons of lemon juice 1/2 navel orange 1/3 cup sugar

Cut all and pith off orange and cut into smaller pieces. Mix all ingredients in blender. Strain and pour into glasses. Garnish with orange slices.
We 've revived this Sunday brunch drink recipe thatwe used a lot in the '70's. It's much better than the orangeflower water version. It's also great without the ginfor kids and abstainers. For a healthy version, you can use

non-fat halfand half(it actually exists!) and EggBeaters.

42