2017 Cookbook

OUR FAVORITE RECIPES
2017
OUR FAVORITE RECIPES 2017
CONTRIBUTORS:
Jan Chernoff, Jasper Collins, Sue Gilbert, Anne Halsted, Carol Phillips Hutchinson, Kathy &
Jeff Lindenbaum, Karen Phillips Lonergan, Richard & Marilyn Manning Lonergan, Tate
Lonergan, Jeanne Milligan, Judy OShea, Irene Lindbeck Tibbits, Mary Reid, Lynda Spence,
and Wells Whitney
TESTERS/TASTERS:
Most of the contributors plus Julie Christensen, Keith Gilbert, Bailey Hutchinson, Parker
Hutchinson, Justin Hutchinson, Eric Lonergan, Katy Lonergan, Lulu Lonergan, Bob
Mittelstadt, Mike OShea, Greg Smith, Isabel Wade, Elizabeth Whitney, and countless
others. We thank them all!
EDITORS:
Katy Lonergan and Wells Whitney
PROOFREADER:
Richard Lonergan
ONLINE:
You can find all previous years recipes dating back to 1999 on the cookbook blog:
http://annualcookbook. blogspot. com
COVER ART: Pears 2016, a watercolor by Mary Reid.
i
STARTERS Anna Luckettis Portuguese Cheese Bread 1

Sparkling Cranberry Mules 1
SALADS Autumn Persimmon and Pomegranate Salad 2

Crispy Quinoa Spring Salad 3
Fig Salad with Fresh Mozzarella 4
Herb and Radish Salad with Feta and Walnuts 5
Roasted Carrot Salad with Arugula and Pomegranate 6
SOUPS Creamy Chanterelle Mushroom Soup 7

Italian Wedding Soup 8
Lemony Carrot and Cauliflower Soup 9
Parsley Soup with Parsnips and Leeks 10
Provenal Green Soup 11
Seared Broccoli and Potato Soup 12
SIDES The Best Onion Gratin 13

Cast-Iron Seared Cauliflower Steak 14
Carrot and Cauliflower Pure 15
Green Couscous 16
Roasted Beets with Grapefruit and Rosemary 17
Snap Pea Salad 18
PASTA AND RICE Pasta with Mint, Basil and Fresh Mozzarella 19
Rice Vermicelli Bowl with Lime Peanut Dressing 20
MAINS Coriander Seed Chicken w/ Caramelized Brussels Sprouts 21

Lime Pickle-Roasted Chicken w/ Potatoes and Watercress 22
Turkey Tikka Masala 23
Herbed Pork Tenderloins with Apple Chutney 24
ii
Grilled Lamb Shoulder Chops 26

Grilled Flank Steak with Salsa Verde 26
Dijon and Cognac Beef Stew 28
Chipotle Spiced Beef and Bean Chili 29

Baked Salmon in Cream Lingonberry Sauce 29
Broiled Red Snapper with Zaatar Salsa Verde 30
DESSERTS Lemon Curd with Berries 31

Lemon Pudding 32
Crustless Cheesecake 32
Apple Tart 33
No Bake Chocolate Pots de Crme 34
Molten Chocolate Cakes 35
BRUNCH Lemon Bread 36

Breakfast Carbonara 37
Paleo Trail Mix/Granola 38
iii
ANNA LUCKETTIS
PORTUGUESE CHEESE BREAD
adapted by Marilyn and Richard Lonergan
preparation time: 10 minutes plus baking time
makes 36 mini muffin-sized buns
1 cup whole milk

cup vegetable oil
2 large eggs
1 cups shredded jack cheese
2 cups tapioca flour (Bobs Red Mill or similar)
Pinch of salt
Preheat the oven to 400 degrees.
Put all the ingredients in a blender and pulse until smooth.
Lightly oil a mini muffin pan. Pour the mixture into each cup, filling them full. Bake for
15 to 20 minutes until puffy and lightly browned. Cool and remove from the pan.
We had these as an appetizer at a Canadian Thanksgiving party and were taken by the
cheesy taste and chewy texture. They are like popovers. The recipe is very much like a
Brazilian Pao de Queijo.
SPARKLING CRANBERRY MULES

submitted by Karen Lonergan
preparation time: 10 minutes
serves 1
2 ounces vodka*
4 ounces ginger beer
1 ounce cranberry juice
Splash of lime juice
Cranberries, for garnish
Mix ingredients in copper cup (or glass) over ice. Stir well to mix. Garnish with toothpick
spear of cranberries.
*For virgin recipe, substitute 1 ounce cranberry juice plus 1 ounce ginger beer in addition to
amounts above.
A fabulous, refreshing holiday drink that was enjoyed by many in Seattle the 2016 holiday
season. Easy to batch in large quantities ahead of time.
1
AUTUMN PERSIMMON & POMEGRANATE SALAD
from The San Francisco Chronicle
submitted by Anne Halsted
preparation time: about 30 minutes
serves 6 to 8
For the dressing:

1 teaspoon minced shallots
teaspoon Dijon mustard
1 tablespoon pomegranate molasses
2 tablespoons Champagne vinegar
cup walnut oil
Kosher salt and pepper to taste
For the salad:

2 Belgian endives, trimmed and leaves separated
10 ounces hearty salad greens, such as spinach, arugula, or baby kale
1 fuyu persimmon, thinly sliced
cup chopped, toasted walnuts
cup pomegranate arils (seeds)
To make the dressing: Combine the shallots, mustard, pomegranate molasses, and vinegar
in a medium bowl. Whish in the walnut oil and add salt and pepper to taste.
To make the salad: Place the endive, greens, and persimmon in a large bowl. Toss with the
dressing, and adjust seasoning with more salt and pepper, if desired. Transfer to a serving
platter, garnish with the toasted walnuts, and pomegranate arils, and serve.
2
CRISPY QUINOA SPRING SALAD
from Whats Gaby Cooking
submitted by Carol Hutchinson
serves 4 to 6
For the Green Goddess dressing:

2 scallions, roughly chopped (white and light green parts only)
1 medium ripe avocado
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
6 to 8 tablespoons water, plus more as needed
cup extra virgin olive oil
1 cup fresh basil, chopped
cup fresh parsley chopped
4 tablespoons snipped chives
1 clove garlic
Kosher salt and freshly cracked pepper to taste
For the salad:

cup cooked quinoa
3 tablespoons olive oil
3 to 4 heads little gem lettuce
2 Easter radishes, sliced
1 small log goat cheese, crumbled
Fresh basil
Fresh chives
Fresh tarragon
Kosher salt and freshly ground black pepper
For the dressing: Combine everything in a food processor or high-powered blender and
blend until smooth. Add a few extra tablespoons of water if you need to smooth it out. Taste
and adjust salt and pepper as needed. Use immediately, or store in an airtight refrigerated
container for up to 4 days. Youll have dressing left over.
For the Salad: In a large skillet over high heat, add the olive oil. When oil is sizzling, add
the cooked quinoa and toast for 3 to 4 minutes until golden brown and crunchy. Remove
from skillet and set aside to cool. Arrange the remaining salad ingredients in a large serving
bowl. Once the quinoa has cooled, add that to the salad. Drizzle with the dressing and serve.
3
FIG SALAD WITH FRESH MOZZARELLA
serves 4 to 6
For the vinaigrette:

1 shallot, finely chopped
2 garlic cloves, finely chopped
cup champagne vinegar
2 tablespoons honey
teaspoon salt
teaspoon freshly ground black pepper
cup extra virgin olive oil
For the salad:

5 cups baby arugula
1 to 2 pints ripe figs, quartered or halved
6 ounces fresh mozzarella, torn into pieces
2 ounces thin sliced prosciutto, torn into pieces
Combine the shallot, garlic, vinegar, lemon juice, honey, salt and pepper and whisk. Drizzle
in the olive oil to emulsify.
Place the arugula on a large platter or bowl, top with prosciutto, cheese and figs and drizzle
with dressing.
This recipe is embarrassingly easy, and if you have access to delicious figs you are done!
4
HERB AND RADISH SALAD WITH FETA AND WALNUTS
from The New York Times
serves 6 to 8
2 bunches small radishes, trimmed (about 15 radishes)

3 Persian cucumbers, ends trimmed
1 cup walnuts
2 tablespoons lemon juice
cup extra-virgin olive oil
Salt and ground black pepper
3 ounces sheeps milk feta cheese, crumbled (preferably French feta)
cup chives cut into 1-inch pieces (about one bunch)
1 cup loosely packed cilantro leaves and tender stems (about one bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
cup loosely packed mint leaves (about one small bunch)
2 sprigs tarragon, leaves stripped
Use a sharp knife or mandolin to slice the radishes and cucumbers into thin coins roughly -
inch thick. Place in a medium bowl. Add walnuts.
In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season
with salt and pepper to taste.
Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress
lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese
and toss gently to combine without breaking the cheese down too much. Arrange in a loose
mound in a shallow serving bowl (or on a platter).
Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about
1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and
cucumbers. Serve immediately.
5
ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE
from Melissa Clark in The New York Times
submitted by Irene Tibbits
serves 4
1 pound carrots, peeled & cut into 2-inch lengths (halve them if carrots are large)
teaspoon Kosher salt, more to taste
teaspoon ground black pepper, more to taste
cup plus 2 tablespoons extra-virgin olive oil, more as needed
teaspoon ground cumin
1 tablespoon pomegranate molasses
tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
teaspoon Dijon mustard
3 ounces baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)
Heat oven to 425 degrees.
Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until
edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and
immediately toss with cumin. Let cool for a few minutes while you make the dressing.
Carrots should be slightly warm but not hot when tossed with the greens.
In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large
pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in
remaining cup oil until emulsified.
Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve
immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt
and nuts or pita chips if using.
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a
fruity depth from a splash of pomegranate molasses in the dressing. You can find
pomegranate molasses in Middle Eastern groceries and specialty food shops, and its worth
seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your
pantry. This salad makes a delightful side dish or light main course, especially if you include
the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find
multicolored carrots, this already striking salad becomes even prettier.
6
CREAMY CHANTERELLE MUSHROOM SOUP
from The Food Lab book on SeriousEats. com
preparation time: 1 hour overall
serves 8
1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved

1 quarts low-sodium homemade or store-bought chicken broth
7 tablespoons butter, divided
1 medium shallots, thinly sliced (about cup), plus shallot minced (about 2 tablespoons)
3 medium cloves garlic, thinly sliced (about 1 tablespoon)
1 tablespoon flour
1 cup dry sherry or white wine
2 bay leaves
6 thyme sprigs, plus teaspoon picked thyme leaves
1 tablespoon vegetable oil
Set cup mushrooms aside for garnish. Place mushroom trimmings in a medium saucepan.
Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic
and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add
mushrooms (except for garnish) to pot and cook, stirring frequently, until excess liquid
evaporates and mushrooms start to sizzle, about 10 minutes.
Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine, increase
heat, bring to boil, and cook, stirring constantly and scraping bottom of pan, until thick and
syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-
infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring
soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
Discard bay leaves and thyme sprigs and transfer soup to a blender. Blend, starting on low
speed and slowly getting faster. Once at full speed, add 4 tablespoons softened butter, 1
tablespoon at a time, until fully incorporated and completely smooth. Rinse out soup pot and
pour soup back into it through a fine mesh strainer. Season to taste with salt and pepper.
Heat oil in a medium saucepan over high heat until lightly smoking. Add reserved
mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced
shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water
and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
Ladle soup into warm bowls and top with sauted mushroom mixture. Serve immediately.
Note: This recipe works with any kind of mushroom. To trim chanterelles, scrape the sides of
the stems with a sharp paring knife, then cut off the very bottom portion of the stem. Split
larger mushrooms in halves or quarters.
7
ITALIAN WEDDING SOUP
serves 4

1 large carrot, diced
large yellow onion, diced
1 celery stalk, diced
3 garlic cloves, thinly sliced
teaspoon chili flakes
4 cups chicken stock
4 cups escarole leaves, cut into -inch ribbons
1 pound pork or turkey sausage meat (casings removed if necessary)
cup orzo
1 egg
Parmesan cheese, to garnish
Heat the olive oil in a medium-size donabe (or Dutch oven) over medium heat. Add carrots,
onion, celery, garlic cloves, chili flakes, and a pinch of salt and saut for about 10 minutes, or
until tender and starting to brown. Add chicken stock and bring the mixture up to a boil.
Meanwhile, roll the sausage into 20 individual meatballs.
When the chicken stock is boiling, add the meatballs, escarole, and orzo. Bring the mixture
back up to a simmer, cover, and cook for 10 minutes, or until the meatballs are cooked
through.
Beat the egg in a small bowl, and stir it into the simmering soup just before serving. Taste for
seasoning and finish with a drizzle of olive oil, some cracked black pepper, and Parmesan
cheese to taste.
This is a quick version of a classic soup.
8
LEMONY CARROT AND CAULIFLOWER SOUP
serves 6
1 tablespoon coriander seeds

2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into -inch pieces (2 cups)
1 teaspoons Kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
6 cups water (could be half chicken broth)
teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving
In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-
brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring
occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it
dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and
cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, pure the soup until smooth.
(Alternatively, you can let soup cool slightly then pure it in batches in a food processor or
blender.) If necessary, return the pured soup to the heat to warm through. Stir in the lemon
zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and
cilantro leaves.
The beauty of a soup like this other than its bone-warming properties is that you dont
need a recipe. You can pretty much simmer together any combination of vegetables with a
little water or broth, pure it, top it with good olive oil and salt, and end up with something
good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon
and cilantro at the end, zips things up without negating the comfort factor.
9
PARSLEY SOUP WITH PARSNIPS AND LEEKS
from Simply Recipes. com
submitted by Marilyn and Richard Lonergan
serves 6
2 tablespoons butter
3 leeks, white and pale green parts only, sliced lengthwise,
cleaned, sliced crosswise into -inch slices
1 pounds parsnips, tough center removed, then peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1 teaspoon salt
4 cups chicken stock
2 cups water
2 cups (a big bunch) finely chopped fresh parsley, plus a little for garnish
1 tablespoon lemon juice
Pepper to taste
Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss to coat with
the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat
to low and cover the pan. Cook until soft, but don't let the leeks brown, about 7 or 8 minutes.
Add the parsnips and olive oil, and toss to coat. Then add the salt. Add the stock and water
and the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook
until the parsnips are completely tender, at least 30 minutes.
Remove and discard the lemon zest. (dont forget this step). Add the parsley. Pure the soup
until smooth, either by using an immersion blender or by working in batches with a stand-up
blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the
blender bowl, and start blending at the lowest speed. Return the pured soup to the pot. Taste,
then stir in lemon juice and add more salt, if needed. Garnish with freshly ground black
pepper, a little olive oil, and chopped parsley or chives.
We were looking for a parsnip soup recipe and found this one. It has a wonderful green color
and was such a good taste that we didnt even add the lemon juice to the soup. Its great
because it is almost 100% good for you but tastes wickedly creamy (even though no dairy!).
For a dinner party, we garnished the soup with a dollop of crme frache tarted up with
lemon juice, finely chopped roasted pistachios, and a sprinkle of lemon zest. These
accoutrements made it very fancy, a little crunchy, and the double lemon gave it a nice zing.
10
PROVENAL GREENS SOUP
from Martha Rose Shulman in The New York Times
submitted by Wells Whitney
serves 4
2 tablespoons extra-virgin olive oil

2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), e.g., Swiss chard, watercress, dandelion, beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks.
Cook, stirring, until tender, 3 to 5 minutes.
Add the garlic and teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1
minute.
Add the greens, and stir until they begin to wilt. Add quarts water (6 cups) and salt to taste,
and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes,
until the greens are very tender and the broth sweet. Add pepper, and taste and adjust
seasoning.
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of soup into
the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic
bread with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some
Parmesan, if desired, and serve.
11
SEARED BROCCOLI AND POTATO SOUP
via Richard and Marilyn Lonergan
serves 6
cup olive oil, divided

2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
1 teaspoon Kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
teaspoon black pepper, more for finishing
teaspoon red pepper flakes
pound potatoes, peeled and thinly sliced
1 quart low-salt chicken stock or water
teaspoon finely grated lemon zest
1 tablespoons fresh lemon juice, more to taste
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the
broccoli, just enough so that it covers the bottom of the pan in a single layer without
overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown
on one side only (leave the other side bright green). Transfer to a big bowl and repeat with
remaining broccoli and more oil. When all the broccoli has been browned, season with salt
and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add
onion, garlic, and black and red peppers, Cook onion-garlic mixture until soft and
translucent, about 4 minutes. Add potato to the pot along with broth or water. Bring to a
simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover
again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly pure soup with an immersion or regular blender, leaving some
small chunks for texture if desired. If too thick, thin with additional broth. Stir in lemon juice.
Finish with a drizzle of olive oil.
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, the
florets are seared until deeply browned on one side while remaining bright green on the
other. This gives the soup a layer of caramelized flavor while also preserving the fresh green
taste of the broccoli itself. Its a technique inspired by Andrew Feinberg of Frannys
restaurant in Brooklyn, who also uses it for zucchini soup.
12
THE BEST ONION GRATIN
from Cook with Jamie: My guide to making you a better cook
preparation time: 1 hour 25 minutes overall
serves 4
4 medium red onions, peeled and quartered

Sea salt and freshly ground black pepper
8 sprigs of fresh thyme, leaves picked
2 cloves of garlic, peeled and sliced
A small wineglass of white wine (about cup)
4 tablespoons crme frache
1 ounces Gruyre cheese, grated
1 ounces Parmesan cheese, grated
Preheat oven to 400 degrees.
Break the onion quarters apart to give you little petals. Place onion petals in a 13-by-9-inch
ovenproof glass or earthenware dish. Drizzle with a couple glugs of olive oil (about 2
tablespoons) and a pinch of salt and pepper, and toss in the thyme and garlic. Mix up well,
add the white wine, cover with a double-layer of aluminum foil, wrap tightly and place in the
preheated oven.
Bake for 45 minutes then remove the dish from the oven, take the foil off, stir and pop the
dish back in the oven for 15 minutes to start caramelizing. Once the onion is looking lightly
golden, stir in the crme frache and sprinkle over the Gruyre and Parmesan. Turn the oven
down to 350 degrees and let the gratin tick away for about 15 minutes or until golden and
gorgeous. You can eat this straight away or cool it down and flash it until a broiler later.
13
CAST-IRON SEARED CAULIFLOWER STEAK
from Parade Magazine
submitted by Kathy Lindenbaum
preparation time: 30 Minutes
serves 4
1 head cauliflower, cut into 4 -inch thick slices

Salt and pepper
Avocado or grapeseed oil for frying
Chimichurri sauce or Sriracha mayo
Heat oven to 375 degrees F.
Lightly sprinkle both sides of cauliflower slices with salt and pepper.
Heat a large cast iron pan over high heat and add enough oil for browning one slice. Add
cauliflower and cook 2 to 4 minutes per side or until golden and crispy. Transfer slice to
shallow roasting pan or cookie sheet, and repeat with other 3 cauliflower slices.
Bake the slices for 10 minutes or until cauliflower is tender.
Serve with chimichurri sauce or Sriracha mayo. If youd like to prepare your own
chimichurri sauce, see recipes in the 2007 and 2016 cookbook. See below for a recipe for
Sriracha Mayo.
SRIRACHA MAYO
from Bon Apptit
submitted by Katy Lonergan
serves 8
1 clove garlic, finely grated

1 cup mayonnaise
3 tablespoons Sriracha
Kosher salt
Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine; season with
salt to taste.
Sriracha mayonnaise can be made up to one day ahead and refrigerated in a covered
container. Note, if you make the recipe as is, you will have extra.
14
CARROT AND CAULIFLOWER PURE
from Ina Gartens Make It Ahead
preparation time: 1 hour
serves 5 to 6
Kosher salt and freshly ground pepper

1 medium head cauliflower, core removed, and cut into florets
1 pounds carrots, unpeeled and cut into 1-inch chunks
2 to 3 ounces ( stick) good, salted butter
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the cauliflower and boil for
20 minutes, until the cauliflower is very tender. Remove the cauliflower to a bowl, using a
slotted spoon or strainer. Add the carrots to the boiling water and cook for another 20
minutes, until very tender.
Drain the carrots and add them to the cauliflower. (Do the vegetables separately, light-
colored vegetables first, since they might not cook in the same amount of time.) Place a food
mill fitted with the medium disk over a large saucepan and process the vegetables into the
pan.
Or pure all in a food processor, but do so in small batches so you dont overwhelm the
processor.
Meanwhile, melt the butter in a small (8-inch) saut pan over medium-low heat and cook
until the milk solids in the pan turn golden brown. Watch the butter carefully because it will
turn black very quickly! Whisk the browned butter plus 2 teaspoons of salt and 1 teaspoon of
pepper into the vegetable pure. Taste for seasonings, reheat over low heat, and serve hot.
Make It Ahead: Prepare completely and refrigerate for up to 4 days. Reheat over low heat
on top of the stove.
15
GREEN COUSCOUS
from Yotam Ottolenghis Plenty
submitted by Jeanne Milligan
serves 4
1 cup dry couscous

cup boiling water or vegetable stock
1 small onion, thinly sliced
1 tablespoon olive oil
1 teaspoon salt
teaspoon ground cumin
For the herb paste:

cup fresh parsley
1 cup fresh cilantro
2 tablespoons fresh tarragon
2 tablespoons fresh dill
2 tablespoons fresh mint
6 tablespoon olive oil (start with 3 and add to 6)
3 green onions, finely sliced

1 fresh green chile, finely chopped
1 cup arugula leaves
2 tablespoons lemon juice
1 cup mint leaves
Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl
with plastic wrap and leave for 10 minutes. Meanwhile, fry the onion in the olive oil on
medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave
to cool slightly.
To make herb paste: wash and dry fresh herbs. Remove stems and rough chop. Place
chopped herbs and olive oil in a food processor and blitz until smooth. Add the herb paste to
the couscous and mix everything together well with a fork to fluff it up. Now add the cooked
onion, green onions, green chile and arugula and gently mix with lemon juice and mint
leaves. Serve at room temperature.
This keeps well in the refrigerator; can be done ahead; good addition as side dish.
16
ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY
from Bon Apptit
submitted by Jan Chernoff
preparation time: 90 minutes overall
serves 4 to 6
4 pounds medium beets (any color) scrubbed

cup extra-virgin oil, divided, plus more for drizzling
Kosher salt
1 large grapefruit
2 medium shallots, thinly sliced into rings
cup red wine vinegar
cup rosemary leaves
Toss beets with cup oil in a 13 x 9-inch baking dish; season with salt. Pour in water to
barely cover bottom of pan. Cover lightly with foil (you want steam to build up there) and
roast beets until a paring knife slips easily into flesh, 60 to 75 minutes.
Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2
inch) and transfer to a medium bowl.
Using a vegetable peeler, remove two 2-inch long strips of zest from grapefruit (try not to get
any of the white pith) and thinly slice zest lengthwise into strips, set aside for serving.
Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season
generously with salt and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
Heat cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until
sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let
drain; season with salt.
Arrange beets on a platter, drizzle with more oil and top with fried rosemary and reserved
grapefruit zest.
17
SNAP PEA SALAD
preparation time: 30 to 40 minutes plus marinating time
serves 8
1 medium yellow onion, finely chopped

1 cup squeezed lime juice, divided
Kosher salt and ground pepper
1 pound sugar snap peas, cleaned and with strings removed
1 bunch cilantro
1 serrano chile, seeded
1 inch ginger, peeled and chopped
2 tablespoons chaat masala
cup olive oil
2 Roma tomatoes, chopped
Toss the onions, cup lime juice and a pinch of salt and pepper in a medium sized bowl. Let
the onions marinate several hours or overnight.
Blanch the snap peas for 30 to 40 seconds in boiling water, then immediately drain and put in
a bowl of salted iced water for five minutes. Drain and dry the peas then cut into lengthwise
halves.
Divide the cilantro in two equal portions. Then take a few leaves from one for garnish. Chop
one portion of the cilantro. Combine the other portion of the cilantro in a blender along with
cup of lime juice, serrano chile, ginger, olive oil, and chaat masala. Blend into a smooth
pure. Season to taste with salt and pepper.
In a large mixing bowl, combine the snap peas, marinated onions, Roma tomatoes, and the
rest of the chopped cilantro. Add the dressing, tossing to combine, and adjust seasoning with
more salt and pepper.
The chaat masala really gives this salad a nice bite.
This salad pairs well with the Grilled Lamb Shoulder Chops on page 26.
18
PASTA WITH MINT, BASIL AND FRESH MOZZARELLA
from New York Times Food
submitted by Jeanne Milligan
preparation time: 30 to 40 minutes
serves 4
cup pine nuts

cup grated Parmesan, plus more for garnish
4 cups fresh basil leaves, plus more torn leaves for garnish
1 cup fresh mint leaves, plus more torn leaves for garnish
2 garlic cloves, finely grated or minced
teaspoon fine sea salt, or to taste
Pinch of red chile flakes
cup extra virgin olive oil, plus more as needed
8 ounces fresh bocconcini or mozzarella, cut into -inch pieces
12 ounces pasta, such as campanelle or fusilli
coarsely ground black pepper
In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden,
about 3 minutes. Transfer to a plate to cool.
In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile
flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to
make a smooth paste. Taste and adjust salt and chile flakes, if needed.
Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at
room temperature while boiling the pasta.
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al
dente. Use a mug to scoop out approximately cup pasta water, then drain pasta. Transfer
pasta to a serving bowl. To serve, toss pasta with sauce and marinated mozzarella, adding a
little of the reserved pasta water if the mixture looks dry. (It is okay if the mozzarella melts
slightly while you are tossing.) Top with pine nuts, torn basil and mint, black pepper,
Parmesan and another drizzle of oil to serve.
Recommended by Eric Asimov, serve with a modest Italian white wine, i.e., Orvieto Classico
or Vernaccia di San Gimignano from Tuscany.
19
RICE VERMICELLI BOWL WITH LIME PEANUT DRESSING
serves 2 to 4
For the dressing:

to cup peanut sauce
1 lime, juiced
2 tablespoons water
fine sea salt
One 12-ounce package of rice vermicelli (also found as Mai Fun rice noodles)
cooked according to instructions on package
2 carrots, julienned
2 English cucumbers, cut in half lengthwise and sliced on bias
1 cup bean sprouts
1 bunch mint leaves, torn
bunch cilantro, roughly chopped
3 scallions, sliced thin on bias
cup peanuts, roughly chopped
Soy sauce
For the dressing: In a large bowl, thin out the peanut sauce with a lime juice and water,
adjust seasoning with salt to taste.
Add the cooked noodles to the sauce and toss with carrots, cucumbers, bean sprouts, mint,
and cilantro. Place on a serving platter or into individual bowls and garnish with the scallions
and peanuts.
Serve with soy sauce and let diners add to their taste.
20
CORIANDER SEED CHICKEN WITH
CARAMELIZED BRUSSELS SPROUTS
submitted by Wells Whitney
preparation time: 50 minutes plus marinating
serves 6
2 lemons
2 teaspoons whole coriander seeds
3 pounds bone-in chicken thighs
1 pounds Brussels sprouts, trimmed, halved if large
1 teaspoons ground coriander
2 teaspoons Kosher salt
teaspoon red pepper flakes
6 garlic cloves, peeled and smashed
cup plus 2 teaspoons extra-virgin olive oil, divided
1 tablespoon Dijon mustard
Grate lemon zest, and then quarter the bald lemons, seed the quarters, and set them aside. In a
small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes.
Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
In a small bowl add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper
flakes garlic and cup olive oil, then mix well. Pat chicken pieces dry, and place them in a
large bowl along with the Brussels sprouts. Pour marinade over chicken and Brussels sprouts
and then mix well. Marinate at room temperature for at least 30 minutes, or up to overnight
in the refrigerator.
Heat oven to 425 degrees. In a small bowl, whisk mustard with remaining 2 teaspoons olive
oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture
over them. Scatter the Brussels sprouts around the chicken.
Roast until pieces are just done, 25 to 40 minutes (chicken should be 145 degrees), then
transfer to plate and tent it with aluminum foil to keep warm. Serve with reserved lemon
wedges on the side.
21
LIME PICKLE-ROASTED CHICKEN WITH
POTATOES AND WATERCRESS
from Bon Apptit
preparation time: about 2 hours overall
serves 4
3 garlic cloves, crushed

1 1-inch piece ginger, peeled, thinly sliced
3 tablespoons prepared lime pickle (Indian deli or from Amazon)*
1 teaspoon smoked paprika
teaspoon cayenne pepper
2 large sweet onions, thinly sliced, divided
cup mayonnaise
Freshly ground black pepper & Kosher salt
4 skin-on, bone-in chicken thighs (about 1 pounds total)
1 pound fingerling potatoes, scrubbed, halved lengthwise
1 bunch watercress, tough stems trimmed (about 4 cups)
2 teaspoons fresh lemon juice
Pulse garlic, lime pickle, paprika, cayenne, and of onions in a food processor until smooth.
Add mayonnaise, season with black pepper, and pulse to combine. Scrape marinade into a
large re-sealable plastic bag.
Pat chicken dry, season lightly with salt (the lime pickle is already pretty salty so use a light
hand). Add to bag with marinade, seal bag, and toss chicken to coat. Let sit 1 hour or chill up
to 12 hours (the longer it marinates, the more flavor will come through). Wrap up the
remaining onion & chill until ready to use.
If chilling chicken, let sit at room temperature 1 hour before roasting.
Preheat oven to 450 degrees. Toss potatoes and remaining sliced onions with oil in a large
roasting pan. Add cup water, season with salt and toss again. Place chicken skin side up on
top (make sure the pieces have some space between them). Roast until chicken thighs are
lightly charred in spots and cooked through, 45 to 55 minutes. Remove from heat and let sit
10 minutes.
Toss watercress with lemon juice in a small bowl; season with salt. Serve chicken, potatoes,
and onions with watercress.
* If cant find prepared lime pickle, use preserved lemons or savory pickled fruit.
22
TURKEY TIKKA MASALA
by Samin Nosrat in The New York Times
preparation time: about 90 minutes + marinade time
serves 6
For the marinade:

2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon Kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1-inch pieces
For the masala:

4 tablespoons ghee or neutral-tasting oil, divided
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 teaspoons Kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin,
paprika, turmeric, Kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill
for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high
heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika,
pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook,
stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting
temperature as needed so the onion doesnt burn.
23
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When
ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle
for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add
tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil,
then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Then add cream and chopped cilantro to the pot. Season with 1 teaspoons Kosher salt, then
taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce
thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack
about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir
any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8
minutes. Set aside.
Use a hand-held blender (or blender) to pure the sauce, then add turkey and return the sauce
to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before
serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice.
If there are leftovers, cover and refrigerate for up to 3 days, or freeze for up to 2 months.
This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is
marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep
flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka
masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.
HERBED PORK TENDERLOINS WITH APPLE CHUTNEY

from Ina Gartens Make It Ahead
preparation time: at least 2 hours
serves 4 to 6
2 pork tenderloins (2 to 3 pounds total)

1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Extra-virgin olive oil
10 to 12 slices prosciutto
Apple Chutney (see recipe on next page)
24
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the
rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the
tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture.
If there is a thinner tail, fold it underneath so the tenderloin is an even thickness
throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the
prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with
kitchen string to hold the prosciutto and the tail in place.
Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the
end of the tenderloin reads 140 degrees for medium rare or145 degrees for medium. Cover
the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15
minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.
Tenderloin can be made up to 24 hours in advance.
APPLE CHUTNEY
makes 5 cups
1 cup chopped yellow onion

2 tablespoons minced or grated fresh ginger
1 cup freshly squeezed orange juice (4 oranges)
cup apple cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole mustard seeds
teaspoon crushed red pepper flakes
6 Granny Smith apples, peeled, cored, and -inch-diced
cup raisins
Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper
flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep
them from turning brown. Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the
liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.
Any remaining chutney will last a long time in the fridge.
25
GRILLED LAMB SHOULDER CHOPS
preparation time: 10 minutes prep + 3 hours marinate + 6 minutes cooking
serves 4
2 tablespoons coriander seeds

1 tablespoon cumin seeds
2 cups heavy whipping cream
1 tablespoon chili powder (Kashmiri if available)
1 teaspoon ground pepper
4 lamb shoulder chops
Toast the cumin and coriander seeds. Then whip the heavy cream just past the point where
you are achieving soft peaks. Grind the spices to a fine powder and gently mix in the
whipping cream. Add the chili powder, salt, and pepper. Then add the lamb and for best
results allow at least 3 hours for marinating. Can be marinated overnight.
Prepare a grill. I used charcoal, but propane certainly would work. The fire should be fairly
hot but you should have a section to move the meat to if there are flames. Add additional salt
and pepper to lamb, as desired. Wipe most of the whipped cream off the lamb and put the
chops directly over the flames. After two minutes rotate the chop about 45 degrees. After two
more minutes flip the chop, grill two minutes. Rotate 45 degrees and grill another two
minutes. Cook the lamb to the desired doneness.
This original recipe calls for lamb T-bone steaks, which are not easy to find. I used lamb
shoulder chops and managed to cut them basically in half before marinating (or ask the
butcher to cut in half). Each portion should have a bone.
GRILLED FLANK STEAK WITH SALSA VERDE

preparation time: 45 minutes (plus 2+ hours marinating time)
serves 4 to 6
For the Flank Steak:

1 pound flank steak
cup olive oil
cup red wine or balsamic vinegar
2 cloves garlic, finely chopped
3 tablespoons chopped flat leaf parsley
2 tablespoons fresh oregano
1 teaspoon red pepper flakes
teaspoon black pepper
26
For the Salad:
2 heads of baby romaine lettuce, leaves removed, trimmed and left whole
cup olive oil
cup fresh lemon juice
1 shallot, finely chopped
2 cloves garlic, finely chopped
Kosher salt and black pepper
For the Salsa Verde:

2 cups mixed herbs, (basil, parsley, and cilantro)
1 garlic clove
2 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
cup extra-virgin olive oil
Coarse salt and ground pepper
For the Steak: Combine the ingredients for the flank steak marinade. Add the steak and let
marinate for 2 hours.
Heat a grill over medium high heat (can also be cooked on a grill pan on the stove top).
Remove the steak from the marinade and generously season with salt and pepper. Place the
steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through
to get crisscross grill marks. Cook until medium rare, or medium, depending on your
preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank
steak on the bias (needs a sharp knife) and against the grain and serve alongside the salad on
a board and with the salsa verde for the steak. Serve immediately.
For the Salad: Whisk the olive, lemon juice, shallot, garlic, salt and pepper in a large bowl.
Add the lettuce leaves and toss to combine
For the Salsa Verde: In a food processor, combine herbs, garlic, and vinegar and capers.
Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil.
Season with salt and pepper.
Because can we ever really have enough easy flank steak recipes, right? Its delicious when
served, and great the next day cold.
27
DIJON AND COGNAC BEEF STEW
preparation time: about 3 hours
serves 4 to 6
pound salt pork, diced

1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons butter, as needed, divided
2 pounds beef chuck, in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
cup Cognac
2 cups beef stock
cup Dijon mustard
4 tablespoons Pommery (or other whole grain) mustard, divide
4 large carrots, peeled and cut into half-moon slices
pound mushrooms, stemmed, cleaned and quartered
cup red wine
Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is
rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion
and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to
transfer to a large bowl. If necessary, add 2 tablespoons butter to the pan to augment fat. Dust
beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half
the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all
sides, then transfer to a bowl with onions. Repeat with remaining beef.
Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust
comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend,
then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer
gently until meat is very tender, about 1 hours. Add carrots, and continue simmering for 30
minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet
over medium-high heat, and saut mushrooms until browned and tender.
Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes,
then taste, and adjust seasoning. Serve hot.
28
CHIPOTLE SPICED BEEF AND BEAN CHILI
from Yummly
submitted by Tate Lonergan
preparation time: 30 40 minutes
serves 4 to 6
1 pound lean ground beef

1 onion, chopped
2 chipotles in adobo
2 teaspoons ground cumin
teaspoons garlic powder
1 teaspoon chili powder
10 ounces diced tomatoes (with green chile peppers)
30 ounces kidney beans (drained and rinsed)
3 teaspoons hot pepper sauce (optional, based on how spicy your family likes it)
cup shredded cheddar cheese
In a large saut pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the
adobo sauce; drain well. Mix the salt, ground cumin, garlic powder and chili powder in a
small bowl. In a large stock pot, combine beef mixture, tomatoes, beans, and spice mixture.
Adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar
cheese.
BAKED SALMON IN CREAM LINGONBERRY SAUCE

from Norwegian Seamens Church
via Irene Lindbeck Tibbits
serves 8
3 pounds whole salmon filet

2 cups heavy cream
2 tablespoons chicken bouillon
teaspoon thyme
teaspoon pepper
2 to 3 tablespoons lingonberry jam
Heat oven to 435 degrees. Place salmon in a baking pan and mix cream and other ingredients
in a bowl and pour over salmon. Bake for about 20 minutes, take out after 10 minutes and
spoon sauce over salmon.
The whole uncooked salmon with sauce on it can be kept in the refrigerator overnight.
Lingonberry jam can be bought at the Norwegian Seamens Church in San Francisco,
Nordic House on San Pablo in Berkeley, and at Ikea.
29
BROILED RED SNAPPER WITH ZAATAR SALSA VERDE
from Bon Apptit
serves 4
2 tablespoons pine nuts

4 6-ounce skin-on boneless red snapper fillets, patted dry
Kosher salt, freshly ground pepper
teaspoon ground coriander
4 tablespoons plus cup olive oil
cup finely chopped cilantro
cup finely chopped parsley
1 garlic clove, finely grated
1 teaspoons zaatar (see below)
teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped pickled banana peppers
Toast pine nuts in a dry small skillet over medium heat, tossing often until golden and
fragrant. Transfer to a cutting board, let cool, then coarsely chop.
Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with
coriander. On a small rimmed baking sheet, drizzle 2 tablespoons oil and place fillets, flesh
side down, on top of oil. Drizzle skin side with 2 tablespoons oil, season with salt and
pepper. Broil until skin is crisp and browned and flesh is cooked through, 8 to 10 minutes.
Remove fish from broiler and let rest 5 minutes.
Meanwhile, make the salsa verde by mixing together cilantro, parsley, garlic, zaatar, red
pepper flakes, and remaining cup oil in a small bowl. Season with salt and pepper to taste
Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine
nuts into salsa verde and spoon over fish.
Zaatar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be
found at Middle Eastern markets, especially foods stores, some Whole Foods Markets, and
online.
30
LEMON CURD WITH BERRIES
from Epicurious
via Sue Gilbert
serves 6 to 8
2 tablespoons freshly grated lemon zest

1 cup fresh lemon juice
cup plus 2 tablespoons sugar
6 large eggs
Pinch of salt
1 cup unsalted butter cut into pieces
2 cups mixed berries
Bring lemon zest, lemon juice, and cup sugar to a bare simmer in a large heavy saucepan
over medium heat, whisking to dissolve sugar, then remove from heat.
Whisk eggs, salt, and cup sugar in a large bowl until light and thick, about 1 minute.
Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg
mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in
saucepan.
Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to
hold the marks of the whisk, about 3 minutes.
Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time,
waiting a few seconds until each piece is fully incorporated before adding the next, until the
butter is emulsified and curd is light and thick.
Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing
directly against surface so a skin doesnt form. Chill until cold, at least 2 hours.
Toss berries and remaining 1 to 2 tablespoons sugar in another large bowl. Let sit until some
juices have accumulated, 25 to 30 minutes. Spoon curd into bowls and top with berries and
their juices.
Hugely popular with guestsworth the calories.
31
LEMON PUDDING
submitted by Mary Reid; an old family recipe
serves 4
1 cup sugar or less

2 tablespoons flour
1 cup milk
4 lemons, juiced and zested
3 egg yolks
3 egg whites
Whipped cream or crme frache (optional)
Fresh berries (optional)
Heat oven to 300 degrees.
Beat egg yolks; add milk. Mix flour and part of sugar. Add this to yolk/milk mixture. Add
lemon juice. Beat whites and the rest of the sugar. Fold whites and lemon zest into egg yolk
mixture. Pour into a buttered baking dish.
Bake in oven in a water bath for 50 minutes or until golden brown.
If desired, serve with a dollop of whipped cream or crme frache and/or fresh berries.
May be made a day ahead.
CRUSTLESS CHEESECAKE
submitted by Sue Gilbert
preparation time: 15 minutes plus baking & resting time
serves 8
2 8-ounce packages cream cheese

cup sugar plus 1 tablespoon sugar
3 eggs
1 teaspoon vanilla, divided
teaspoon lemon juice, divided
1 cup sour cream
Prepare an 8-inch square or round baking dish with cooking spray.
In a large bowl, combine cream cheese and cup sugar. Beat well and add eggs one by one;
add teaspoon vanilla and teaspoon lemon juice.
32
Spoon mixture into the baking dish and bake for 40 to 45 minutes or until golden; remove
from oven and cool for 10 minutes. Do not turn oven off.
Meanwhile, combine sour cream with remaining 1 tablespoon sugar, teaspoon vanilla, and
teaspoon lemon juice; mix well and spread over top of the cheesecake and bake for 10
more minutes (until set). Turn off the oven and leave cake in the oven for two hours. Cool
and refrigerate for at least 4 hours or overnight. Top with fruit if desired (strawberries &
balsamic vinegar drip was very good).
This was very popular at a recent event.
APPLE TART
adapted from a Bon Apptit recipe
submitted by Lynda Spence
preparation time: 45 minutes overall
serves 6
Crust for a single-crust 9 pie

2 large, firm apples, peeled, cored, and quartered (I used Braeburn or Gala)
cup of finely granulated sugar (use a little less depending on the sweetness of the apples)
1 or 1 teaspoon cinnamon, depending on preference
2 tablespoons butter, melted
1 to 2 tablespoons honey
Bring the pastry to room temperature and roll out on a floured board so that you have a
rectangle approximately 9-inch x 12-inch. Fold the edges of the pastry under and then press
the edges of the pastry with the tines of a fork so that you have a border around the entire tart
of approximately inch. Place prepared pastry on a low-rimmed baking sheet.
Slice each apple quarter into thin crescents. Arrange the slices on the pastry so that they
overlap one another across the width of the pastry and in descending rows (I use three
vertical rows of apples). Mix the sugar and cinnamon together and then sprinkle over the
apples; drizzle with the melted butter.
Bake until the pastry is browned and the apples are cooked, approximately 25 to 30 minutes.
If the edges of the pastry brown too quickly, cover them loosely with aluminum foil and
allow the apples to continue to cook. Remove the tart from the oven, drizzle with the honey,
and cool on a rack; serve warm or at room temperature with vanilla ice cream.
NOTE: This is a delicious dessert which is simple and easy to prepare, especially if you use a
prepared pie crust. I use Pillsbury pie crusts which can be found in the refrigerator section
of your supermarket.
33
NO BAKE CHOCOLATE POTS DE CRME
makes six to cup servings
1 cups strong coffee liquid*

1 12-ounce package of mini chocolate chips
3 extra large eggs (or 4 large eggs)
1 tablespoon vanilla
teaspoon ground cardamom
1 pinch flaked sea salt
Candy sprinkles or candied ginger (optional)
Whipped cream (optional)
Heat the coffee mixture in a pot or microwave until almost boiling. You want it to be very
hot, but not boiling.
Put all other ingredients in a high-speed blender. Blend on low and gradually increase to high
to mix all ingredients. Continue blending until almost smooth, but if it starts to turn to sludge,
turn off blender and get a knife or spatula and dislodge the sledge and add a little of the very
hot coffee mixture.
Carefully turn on the blender again at low, gradually increasing speed up to high.
Once mixed, with blender still on high, carefully open top small cap of blender cover and
very slowly pour in a thin stream the coffee mixture into the blender. If the coffee
mixture has cooled be sure to reheat it to very hot before pouring it in at this last step.
Blend until smooth. If the mixture gets too thick and wont blend, dislodge, as above, with a
spatula before adding in all the hot liquid.
Spoon into small cups or heat-proof bowls. Refrigerate at least 4 hours. Serve cold. Garnish
with candy sprinkles, whipped cream, etc.
* If you want, you can make up cup of this mixture with half & half (though its already
quite rich as is), or bourbon, rum, grand Marnier, etc. You might want to consider using
decaf coffee because theres already caffeine in the chocolate.
34
MOLTEN CHOCOLATE CAKES
via Marilyn and Richard Lonergan and Jasper Collins
serves 4
cup unsalted butter, plus more for buttering the molds

4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
cup sugar
2 teaspoons all-purpose flour, plus more for dusting the molds
Ice cream, sorbet, or whipped cream
Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot
butter and stir until melted.
Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar,
and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons
flour to the melted chocolate; beat until combined.
Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or
the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this
point you can refrigerate them for up to 3 hours; just bring them back to room temperature
before baking.)
Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the
tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better
under-baked than overbaked). Let sit for 1 minute.
Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert
the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately,
with ice cream, sorbet or whipped cream.
Here is a cant-fail version of the chef Jean-Georges Vongerichtens warm, soft chocolate
cake. He presents it topped with powdered sugar and a couple of raspberries. Yum. This is a
great recipe to cook with grandchildren as we did with Jasper.
35
LEMON BREAD
from Gayle and Joe Ortiz and Louisa Beers The Village Bakers Wife
via Jasper Collins and Richard and Marilyn Lonergan
preparation time: 15 minutes + baking
makes two 9 x 5-inch loaves
cup (4 ounces) butter at room temperature, plus more for buttering pans
2 cups sugar
4 large eggs
2 cups all-purpose flour
1 teaspoons salt
2 teaspoons baking powder
1 cups milk, at room temperature
2 tablespoons grated lemon zest
cup freshly squeezed lemon juice
cup sugar
Preheat the oven to 350 degrees. Butter two 9 x 5-inch loaf pans.
In the bowl of a tabletop mixer fitted with a flat beater, cream the butter and sugar until
fluffy. Add the eggs, one at a time, waiting until each is incorporated before adding the next.
In a separate bowl, combine the flour, salt, and baking powder.
Beginning and ending with the milk, alternately add the milk and the dry ingredients to the
mixing bowl in 3 or 4 additions, mixing thoroughly after each addition. Add the lemon zest
and mix until blended.
Pour the batter into the prepared loaf pans, filling them a little more than half full. Place the
pans on the center rack in the oven and bake for 30 to 35 minutes, or until the loaves are
golden brown and spring back when pressed.
To make the soaking solution, combine the lemon juice and sugar in a small bowl, stirring
frequently to dissolve the sugar. When the loaves come out of the oven, pour the soaking
solution over them. It will take a little while to soak in. When completely cool, remove the
loaves from the pans.
Jasper and his dad Jonathan go to Gayles Bakery in Capitola often. This bread is one of
their best sellers because its simple and fresh tasting. The bread was even better the next
morning.
36
BREAKFAST CARBONARA
submitted by Jeff Lindenbaum
serves 8 to 10
2 tablespoon grated orange (or lemon) zest

cup flat-leaf parsley leaves, finely chopped
cup fresh bread crumbs
2 tablespoon Kosher salt
16 ounces dried linguine
4 teaspoons olive oil
16 ounces breakfast sausage, either bulk or removed from its casings
2 tablespoons fennel seeds
2 tablespoons Italian Seasoning
Cayenne or Espalette Pepper to taste
Salt to taste
4 scallions, thinly sliced
8 large eggs, room temperature
6 ounces Pecorino Romano, finely grated
2 teaspoons freshly ground black pepper
Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.
Add 2 quarts of water, salt and linguine to a large saut pan. Cover and bring to a boil over
medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al
dente.
While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over
medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a
spoon, and brown. Add the fennel seeds, Italian seasoning, pepper and salt and stir to blend.
Add the scallions and cook for a few minutes until fragrant.
While the pasta and sausage cook, whisk together the eggs, cheese, and black pepper.
Drain the pasta, reserving a cup of the starchy water. Add the pasta to the sausage mixture,
tossing well to coat. Remove from heat, add the egg mixture and toss some more, adding
some pasta water to loosen the sauce.
Serve immediately with a generous sprinkle of the parsley mixture.
37
PALEO TRAIL MIX/GRANOLA
adapted from Paleo Perfected: A Revolution in Eating Well
with 150 Kitchen-Tested Recipes
submitted by Judy OShea
preparation time: 20 minutes plus baking time
serves 8 to 10
4 cups of your favorite nuts mixture of pecans, walnuts, almonds, hazelnuts

2 cups large flake coconut flakes
cup maple syrup (or less depending on sweetness desired)
cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoons ground cinnamon
1 teaspoon ground ginger
teaspoon fresh ground pepper
teaspoon ground nutmeg
1 cup raisins or dried cranberries
Adjust oven rack to middle and preheat oven to 325 degrees.
Put all the nuts and flaked coconut in a large bowl. Mix the syrup, coconut oil with spices
and pour over the nuts and mix until thoroughly coated.
Put nut mixture on a parchment paper-lined baking sheet and spread it into as thin a layer as
possible, making sure it is as even as possible.
Bake until lightly browned, checking it closely after 10 minutes. Careful since it goes from
brown to burned very easily once up to temperature.
Let cool completely, then add the cranberries and store in airtight container at room
temperature.
If you want to make a paleo granola instead of a trail mix, you can use the same proportions,
but chop the nuts before mixing. It will take longer to brown. You can add an egg white to the
spice mixture to get a chunky granola. You can also add any other spices youd like such as
curry powder.
38

2017 Cookbook

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OUR FAVORITE RECIPES

COVER ART: Pears 2016, a watercolor by Mary Reid.

STARTERS Anna Luckettis Portuguese Cheese Bread 1

SALADS Autumn Persimmon and Pomegranate Salad 2

SOUPS Creamy Chanterelle Mushroom Soup 7

SIDES The Best Onion Gratin 13

MAINS Coriander Seed Chicken w/ Caramelized Brussels Sprouts 21

Grilled Lamb Shoulder Chops 26

Chipotle Spiced Beef and Bean Chili 29

DESSERTS Lemon Curd with Berries 31

BRUNCH Lemon Bread 36

1 cup whole milk

Preheat the oven to 400 degrees.

Put all the ingredients in a blender and pulse until smooth.

SPARKLING CRANBERRY MULES

For the dressing:

For the salad:

For the Green Goddess dressing:

For the salad:

For the vinaigrette:

For the salad:

2 bunches small radishes, trimmed (about 15 radishes)

Heat oven to 425 degrees.

1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved

3 tablespoons olive oil

Meanwhile, roll the sausage into 20 individual meatballs.

This is a quick version of a classic soup.

1 tablespoon coriander seeds

2 tablespoons extra-virgin olive oil

cup olive oil, divided

4 medium red onions, peeled and quartered

Preheat oven to 400 degrees.

1 head cauliflower, cut into 4 -inch thick slices

Heat oven to 375 degrees F.

Bake the slices for 10 minutes or until cauliflower is tender.

1 clove garlic, finely grated

Kosher salt and freshly ground pepper

1 cup dry couscous

For the herb paste:

3 green onions, finely sliced

4 pounds medium beets (any color) scrubbed

Preheat oven to 400 degrees.

1 medium yellow onion, finely chopped

The chaat masala really gives this salad a nice bite.

cup pine nuts

For the dressing:

3 garlic cloves, crushed

If chilling chicken, let sit at room temperature 1 hour before roasting.

For the marinade:

For the masala:

HERBED PORK TENDERLOINS WITH APPLE CHUTNEY

2 pork tenderloins (2 to 3 pounds total)

Tenderloin can be made up to 24 hours in advance.

1 cup chopped yellow onion

Any remaining chutney will last a long time in the fridge.

2 tablespoons coriander seeds

GRILLED FLANK STEAK WITH SALSA VERDE

For the Flank Steak:

For the Salsa Verde:

pound salt pork, diced

1 pound lean ground beef

BAKED SALMON IN CREAM LINGONBERRY SAUCE

3 pounds whole salmon filet

2 tablespoons pine nuts