OUR FAVORITE RECIPES

2013

OUR FAVORITE RECIPES 2013

CONTRIBUTORS:
Julie Christensen, Sue Gilbert, Judy Gray, Maud Hallin, Anne Halsted, Ellen Halsted, Carol (Phillips) Hutchinson, Kate Gambs Knickerbocker, Katherine Koelsch Kriken, Kathy + Jeff Lindenbaum, Eric Lonergan, Karen (Phillips) Lonergan, Katy Lonergan, Richard Lonergan, Marilyn Manning Lonergan, Jeanne Milligan, Irene Lindbeck Tibbits and Wells Whitney

TESTERS/TASTERS:
All of the contributors plus Don Gray, Justin Hutchinson, Parker Hutchinson, Bailey Hutchinson, John Kriken, Lucia Lonergan, Tate Lonergan, Greg Smith, Wells Whitney, and surely countless others.

EDITOR:
Katy Lonergan

ONLINE:
You can find all recipes dating back to 1999 on the new cookbook blog: http://annualcookbook.blogspot.com

COVER ART:
Fall, iPhoneography by Jeanne Milligan

OUR FAVORITE RECIPES 2013

STARTERS Baingan Bharta Cucumber Yogurt Spread Lamb Pizzettes Muhammara Dip Mustard Gruyre Batons Seared Steak Lettuce Cups Spanakopita Steamed Whole Artichokes Zucchini Parmesan Crisps SALADS Broccoli Salad Kale Salad with Pecorino + Walnuts Kokkari Dressing Sandy McNett Javaras Belgian Endive Salad Spicy Carrot Salad Warm Potato Salad with Watercress Burnt Eggplant + Mograbieh Soup Celery Root Soup Chilled Cream of Corn Soup with White Truffle Oil Potato and Leek Soup with Bacon Spinach Coconut Chicken Soup with Wild Garlic SIDE DISHES Crushed New Potatoes with Horseradish + Sorrel Eggplant in Garlic Sauce Quick Moussaka Sweet Slow-Roasted Tomatoes Asian Pork Sliders with Magic Miso-Mayo Chicken with Caramelized Onions + Cardamom Rice Crispy Oven-Fried Alaskan True Cod Grilled Salmon with Sherry Vinegar Sauce Molasses, Lime + Ginger Salmon Mustard Milanese with an Arugula + Fennel Salad
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1 2 3 4 5 6 7 8 9 10 11 12 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29

SOUPS & SAUCES

MAIN DISHES

Porchetta Pork Chops Pork Chops au Poivres Prawns, Scallops + Clams with Tomato and Feta Sand Dabs with Lemons + Capers Spiced Lamb Skewers DESSERTS Apricot Upside Down Cake Clementine + Almond Cake Lemon Poppy Seed Cookies Millionaire Shortbread Cookies Panetonne Bread Pudding Plum Tart BRUNCH DISHES Blueberry-Ricotta Hotcakes Ginger Cucumber + Lime Refresher Infused Lemonade Savory Popovers with Italian Sausage Breakfast Popovers Raised Waffles Spinach Cheese Casserole with Scrunched Phyllo Flowers

31 32 33 34 35 36 37 38 39 40 41 42 43 43 44 45 46 47

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BAINGAN BHARTA
from The New York Times via Sue Gilbert serves 4 2 pounds eggplant 2 tablespoons lime juice 3 tablespoons vegetable oil 1 medium onion, peeled and chopped 3 cloves garlic, chopped or crushed 1 fresh green chile, such as jalapeo, thinly sliced 1 pound tomatoes, chopped teaspoon turmeric 1 teaspoon salt cup chopped cilantro, thin stems included 2 tablespoons garam masala

Prick the eggplant. Grill over or next to high heat, turning as necessary until skin is blackened and eggplant collapses. Or, broil or roast on heated pan at the highest heat possible in oven. It will take about 20 minutes. When eggplant is cool enough to handle, peel and trim away stem. Chop or mash in a bowl with lime juice. Heat oil in a skillet over medium high heat; add the onion. Cook until onion is golden brown, about 10 minutes. Add garlic and chiles and cook another minute. Add tomato, turmeric and salt. Cook until tomato is soft, about 5 minutes. Stir in the eggplant pure and cook, stirring, 3 to 5 minutes. Stir in cilantro and garam masala and turn off the heat. Serve hot with pita or over rice.

Absolutely delicious a definite crowd pleaser for those who like some heat!

CUCUMBER YOGURT SPREAD

adapted from Kokkari: Contemporary Greek Flavors via Katy Lonergan makes 3 cups 1 English cucumber, peeled, halved lengthwise, seeded and diced or grated 2 green onions, white and light green parts, minced Coarse salt and freshly ground black pepper 2 cups Greek-style whole milk yogurt cup extra virgin olive oil 1 tablespoon coarsely chopped fresh dill 1 tablespoon coarsely chopped fresh mint 1 small garlic clove minced into a paste with a pinch of salt 1 tablespoon fresh lemon juice or more to taste Unpitted Kalamata olives, for garnish (optional) Cucumber slices, for garnish (optional)

In a small-medium bowl, combine cucumber, green onions and teaspoon salt, tossing well. Transfer the mixture to a cheesecloth-lined sieve set over a bowl and let drain for 10 15 minutes. Gather the edges of the cheesecloth into a bag and squeeze vigorously to remove the excess cucumber water. Get the mixture as dry as possible. Put the cucumber mixture into a medium bowl. Fold in the yogurt, olive oil, dill, mint, garlic, and 1 tablespoons lemon juice. Add a generous pinch of freshly ground pepper, taste and season with additional salt and/or lemon juice. Transfer to a serving dish and garnish with olives and cucumber slices, optional.

This spread is a wonderful accompaniment to the Spiced Lamb Skewers. The original recipe calls for 1 tablespoon lemon, I tend to double it.

In a pinch, you can use a coffee filter in place of cheesecloth.

LAMB PIZZETTES
adapted from Food & Wine: The Dish, December 21, 2012 by Katy Lonergan serves 20 6 - 8 pita bread rounds, cut into thirty 2" rounds using biscuit cutter, yielding 60 pita rounds Extra-virgin olive oil, for brushing cup chopped mint leaves cup whole mint leaves, for garnish 2 scallions, finely chopped 1 teaspoons ground cumin teaspoon ground cinnamon 2 tablespoons pine nuts 1 large egg 1 teaspoon Kosher salt teaspoon freshly ground pepper 1 pound ground lamb (or sausage meat) 1 cup Greek-style plain yogurt 1 teaspoons chili oil, plus more for drizzling Preheat oven to 425 F. Cover two large baking sheets with aluminum foil and brush with olive oil. Arrange the pita rounds rough side up on the baking sheets and brush with olive oil. Bake in the upper and lower thirds of the oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp. Meanwhile, in a large bowl, combine 2 tablespoons of the mint with the scallions, cumin, cinnamon, pine nuts, egg, 1 teaspoons Kosher salt and teaspoon fresh ground pepper. Add the lamb and knead until evenly combined. Spread each pita with a slightly rounded teaspoon of the meat mixture and bake for about 8 minutes, shifting the baking sheets, until the lamb is cooked through. Meanwhile, in a small bowl, whisk the yogurt with the 1 teaspoons of chili oil and the remaining 2 tablespoons of mint and season with salt and pepper. Spoon a small dollop of the yogurt onto the pizzettes and garnish with a drop of chili oil. Serve right away.

You can make the lamb pizzettes (through the second paragraph) earlier in the day and let sit at room temperature, reheating gently when ready to serve. The chili-yogurt sauce can be made a day ahead and kept in the refrigerator overnight.

MUHAMMARA DIP
created by Maud Hallin makes almost 3 cups 3 roasted and skinned red peppers cup ground walnuts (1+ cup of pieces) 3 teaspoons concentrated pomegranate juice cup fresh bread crumbs cup olive oil Juice from 3 lemons 3 cloves of garlic mashed or chopped Salt and pepper jalapeo, finely chopped. teaspoon Spanish smoked paprika 1 teaspoon ground cumin 1 teaspoon chana masala (if you like)

Roast red peppers, remove to a bowl and cover with plastic until cool. Remove skins, and seeds. Toast walnuts until crisp. Use one or two day old bread, tear into small pieces, roast in frying pan, or oven without browning too much, and when cool, grind with walnuts. Add roasted peppers, pomegranate juice, olive oil, lemon juice, salt, pepper and spices. Let sit for one day, especially if the bread was particularly stale. Serve at room temperature.

A delicious hummus alternative! This is really easy and keeps for at least a week! You can exchange the walnuts for almonds or filberts.

MUSTARD & GRUYRE BATONS

adapted from Barefoot Contessa Foolproof by Bill Shook via Kathy and Jeff Lindenbaum Makes 30+ bite-sized batons 1 sheet of frozen puff pastry, thawed and very cold (see note) 3 tablespoons Dijon mustard 1 egg beaten with 1 teaspoon water, for egg wash 3 ounces Gruyre cheese, grated 2 tablespoons freshly grated Parmesan cheese Flaked sea salt for sprinkling Flour for dusting work surface

Unfold a sheet of puff pastry on a well-floured surface and roll it to an (approximate) 11 x 13 inch rectangle with a floured rolling pin. (Hint: diagonal strokes keep the pastry rectangular). With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a inch border around the edges. Brush border of the pastry with the egg wash, and fold the top half over the bottom half, lining up the edges. Place this pastry on a board and trim irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1 x 6 inch strips. You will have 10 12 batons. Spread the batons out on the sheet pan so they are lined up but not touching. Brush the tops very lightly with the egg wash and sprinkle evenly with the Gruyere, Parmesan, and 1 teaspoons sea salt. Chill for at least 15 minutes, or up to 24 hours before baking. When ready to bake, preheat the oven to 400 F. Take the batons from the refrigerator just before baking, and with a wooden utensil or spatula, cut each baton into bite-sized pieces about 3 or 4 per baton (the original recipe calls for the batons to be like breadsticks, but cutting the batons up makes for more servings and they are easier to eat). Move the pieces away from each other (you may need another cookie sheet) so that they can bake without touching each other. Bake the batons for 15 20 minutes, until golden brown and puffed. Allow to cool on the pan for several minutes and serve warm or at room temperature.

The original recipe called for Pepperidge Farm brand pastry, but we think Dufour brand is superior. Defrost per instructions (or overnight in the refrigerator). As noted above, you can make the batons 24 hours ahead and bake just before you want to serve. Although some think baking with puff pastry is a challenge, this is a very easy recipe to execute with a minimum number of ingredients.

SEARED STEAK LETTUCE CUPS

from The Bon Apptit Test Kitchen, October 2012 via Irene Tibbits makes 16 hors dvres cup finely chopped English hothouse or Persian cucumber cup thinly sliced scallions 1 tablespoons fresh lime juice 1 teaspoon finely grated peeled ginger Kosher salt 8 ounces flank steak teaspoon salt teaspoon chili powder 16 small crunchy inner leaves of butter lettuce, romaine or endive 2 tablespoons chopped salted roasted peanuts 2 tablespoons thinly sliced fresh mint leaves Asian sweet chili sauce

Combine cup finely chopped English hothouse or Persian cucumber, cup thinly sliced scallions, 1 tablespoons fresh lime juice, and 1 teaspoon finely grated, peeled ginger in a medium bowl. Season to taste with Kosher salt and set aside. Heat a grill pan or a lightly oiled-cast iron skillet over high heat. Season an 8 ounce flank steak with teaspoon salt and teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Arrange 16 small crunchy inner leaves of butter lettuce, romaine of endive on a large platter. Thinly slice steak against the grain then cut slices crosswise into 1 pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired. Divide steak salad among lettuce cups; garnish with 2 tablespoons chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves. Drizzle with Asian sweet chili sauce

Recipe can be doubled to make 4 main course servings. If making as main course or buffet item, omit sweet chili sauce. Regular cucumbers can serve as a substitute for Persian/English cucumbers.

SPANAKOPITA
adapted from Kokkari: Contemporary Greek Flavors by Katy Lonergan makes 2 dozen 2 tablespoons unsalted butter 1 cups packed thinly sliced leeks cup thinly sliced scallions 1 pound baby spinach, chopped Kosher salt and pepper 3 tablespoons chopped fresh dill pound Greek feta cheese 1 cup clarified butter, melted 1 pound frozen phyllo dough, thawed

In a medium size saucepan, melt the butter over medium heat. Add the leeks and scallions and saut until softened, about 3 minutes. Add the spinach and season to taste. Cook, stirring until wilted, about 1 minute. Transfer to a bowl and let cool to room temperature. Add the dill and feta, crumbling the cheese as you add it. Mix well. On a baking sheet, diving the filling into 24 equal mounds, a scant 2 tablespoons each. Lightly brush another baking sheet with some of the melted clarified butter. Put 1 sheet of phyllo on a work surface, keeping the remaining phyllo covered with the plastic, under a clean towel to avoid drying. Brush the phyllo lightly with clarified butter, brushing from the center of the sheet toward the ends. Top with 2 more sheets, brushing each one with butter the same way. With a sharp knife, cut layered phyllo into 24 4 squares. Place a dollop of filling on each square. Fold each square diagonally into a triangle and pinch edges. All 24 triangles should fit on one baking sheet, side by side. Cover with plastic wrap. Chill covered baking sheet of uncooked spanakopita in freezer for at least 15 minutes. Preheat the oven to 450 F and set a rack in the upper third of the oven. Lightly brush the triangles with the clarified butter. Pierce each one all the way through to the bottom 5 times with a paring knife to allow steam to vent. Bake, rotating the tray halfway through, until the pastries are browned and crisp, about 12 14 minutes. Remove triangles from baking sheet to cool for 10 to 20 minutes before serving.

STEAMED WHOLE ARTICHOKES

from FoodNetwork.com (Tyler Florence) via Richard Lonergan serves 2 4 sprigs parsley 4 garlic cloves 2 bay leaves 2 lemons, cut in half cup white wine 2 tablespoons olive oil 1 quart chicken broth or water Salt and pepper, to taste 2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes. Wash artichokes under cold water. Using a heavy stainless steel knife, cut the stems off close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. If you wish (and I do), trim the thorny tips of the remaining petals with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. Serve hot or cold.

I went online to find how long to boil an artichoke and this recipe showed up. The flavored boiling liquid adds a subtle new flavor to the artichoke. And this easily-doubled recipe is a foolproof way to prepare this wonderful vegetable. And if you are new to the artichoke, have mayonnaise mixed with curry powder (or lemon juice and melted butter) for dipping. To eat, pull off a leaf, dip and scrape the meat off the tender end with your front teeth. When you reach the center cone of purple leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Enjoy.

ZUCCHINI PARMESAN CRISPS

adapted from The Smitten Kitchen by Carol Hutchinson serves 4 Olive oil or cooking spray 2 medium zucchini (about 1 pound total) 1 to 2 eggs whites cup grated parmesan cheese cup panko teaspoon salt teaspoon fresh ground black pepper

Preheat oven to 450 F. Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice zucchini into slightly-less-than 1/4-inch thick rounds; if they feel especially wet, spread them on a towel while you prepare the other ingredients. In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in parmesan mixture. Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese. Bake zucchini rounds until browned and crisp, about 30 minutes, flipping each over halfway through. Please keep an eye on them; they may need to be moved around on the tray so the ones at the edges dont bake more quickly than the ones in the center. Take them out only when theyre golden all over and let them cool on the tray on a cooling rack or a plate.

Best served while warm.

BROCCOLI SALAD
adapted from the Internet by Judy Gray serves 8 For the salad: 2 3 heads of broccoli, finely chopped pound cooked bacon, crumbled cup red onions, chopped cup pine nuts, toasted cup dried cranberries cup golden raisins or other mixed dried fruit bits For the dressing: 1 cup mayonnaise cup sugar, according to taste 2 tablespoons apple cider vinegar For the salad: Put all ingredients in a bowl, then add dressing and mix well.

This is a very easy and delicious salad in which all of the ingredients can be made ahead. Even those who dont like broccoli loved this salad! Wait until ready to serve to add dressing.

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KALE SALAD WITH PECORINO AND WALNUTS

adapted from Smitten Kitchen by Carol Hutchinson serves 8 cup walnut halves or pieces cup golden raisins 1 tablespoon white wine vinegar 1 tablespoon water cup panko or slightly coarse homemade breadcrumbs 1 small clove garlic, minced or pressed Coarse or kosher salt 3 tablespoon olive oil 1 bunch Tuscan kale (also known as black or lacinato), washed and patted dry 2 ounces pecorino cheese, graded or ground in a food processor Juice of half a lemon Freshly ground black pepper

Heat oven to 350 F. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop. In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid. Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside. Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, Ive taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise. Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1-teaspoon drizzle of olive oil.

This salad paired well with the Asian Pork Sliders (page 24).

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KOKKARI DRESSING
adapted from Kokkari: Contemporary Greek Flavors by Katy Lonergan makes cup 6 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons capers, rinsed and minced 2 teaspoons minced shallot 2 teaspoon minced garlic 1 teaspoon minced flat-leaf parsley teaspoon chopped fresh oregano teaspoon dried Greek oregano Kosher salt and peppers In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley, and fresh oregano. Add the dried oregano and whisk in salt and pepper to taste. Perfect dressing for the Kokkari Spiced Lamb Skewers (page 35).

SANDY MCNETT JAVARAS BELGIAN ENDIVE SALAD

submitted by Katherine Koelsch Kriken For the salad: 8 Belgian Endive - both green & red Handful of micro greens cup whole Marcona almonds Asian pear, thinly sliced cup crumbled Gorgonzola cheese For the dressing: Seasoned rice wine vinegar 1 garlic clove, pressed Salt to taste Sprinkle of cayenne pepper Extra virgin olive oil Slice endive on the diagonal. Combine sliced endive with micro greens, thinly sliced Asian pears and Marcona almonds. Mix all lightly with vinaigrette dressing. Arrange whole endive leaves around edge of large round platter. Compose dressed ingredients inside circle of leaves. Garnish with crumbled Gorgonzola cheese. Instead of pears and almonds, sliced, cooked beets with almonds or pecans could be substituted. This is a light, refreshing salad and is very simple.
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SPICY CARROT SALAD

from Jerusalem: A Cookbook via Anne Halsted serves 4 6 large carrots, peeled (about 1 pounds) 3 tablespoons sunflower oil 1 large onion, finely chopped (2 cups) 1 tablespoon harissa teaspoon ground cumin teaspoon caraway seeds, freshly ground teaspoon sugar 3 tablespoons cider vinegar 1 cups arugula leaves Salt

Place the carrots in a large saucepan, cover with water, and bring to a boil. Decrease the heat, cover and cook for about 20 minutes, until the carrots are just tender. Drain and, once cool enough to handle, cut into -inch slices. While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook over medium heat for 10 minutes, until golden brown. Tip the fried onion into a large mixing bowl and add the harissa, cumin, caraway, teaspoon salt, sugar, vinegar, and the remaining oil. Add the carrots and toss well. Leave aside for at least 30 minutes for the flavors to meld. Arrange the salad on a large platter, dotting with the arugula.

Easy and flavorful salad!

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WARM POTATO SALAD WITH WATERCRESS

adapted from Gourmet Everyday Quick Kitchen via Jeanne Milligan serves 6 3 pounds yellow-fleshed potatoes such as Yukon Gold cup cider vinegar 1 tablespoon grainy mustard teaspoon salt teaspoon black pepper teaspoon sugar cup thinly sliced shallots (2 medium) cup olive oil 2 bunches watercress (4 cups loosely packed), coarse stems

Peel potatoes and cut into -inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water, uncovered until just tender, 10 15 minutes. Drain in a colander. While potatoes are cooking, whisk together vinegar, mustard, salt, pepper and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use. Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.

A delicious accompaniment to fish, chicken, or pork!

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BURNT EGGPLANT AND MOGRABIEH SOUP

from Jerusalem: A Cookbook via Anne Halsted serves 4 5 small eggplants (about 2 pounds total) Sunflower oil for frying 1 onion, sliced (1 cup) 1 tablespoon cumin seeds, freshly ground 1 teaspoons tomato paste 2 large tomatoes, skinned and diced (12 ounces) 1 cups chicken or vegetable stock 1 cups water 4 cloves garlic, crushed 2 tablespoons freshly squeezed lemon juice cup mograbieh or fregola, or giant couscous 2 tablespoons shredded basil, or 1 tablespoon chopped dill Salt and freshly ground black pepper

Start by burning three of the eggplants. Score the eggplants with a knife in a few places, about inch deep and place them on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes and continue to cook even if they burst and break. Remove the eggplants from the heat and cool. When cool enough to handle, cut an opening along each and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour. Cut the remaining eggplants into -inch dice. Heat about cup oil in a large saucepan over medium high heat. When it is hot, add the eggplant dice. Fry for 10 15 minutes, stirring often, until colored all over; add a little more oil if needed so there is always some oil in the pan. Remove the eggplant, place in a colander to drain, and sprinkle with salt. Make sure you have about 1 tablespoon oil left in the pan, then add the onion and cumin and saut for about 7 minutes, stirring often. Add the tomato paste and cook for another minute before adding the tomatoes, stock, water, garlic, sugar, lemon juice, 1 teaspoons salt, and some black pepper. Simmer gently for 15 minutes. Meanwhile bring a small saucepan of salted water to a boil and add the mograbieh or alternative. Cook until al dente, drain and refresh under cold water. Transfer the burnt eggplant flesh to the soup and blitz to a smooth liquid with a handheld blender. Add the mograbieh and fried eggplant, keeping some to garnish at the end, and simmer for another 2 minutes. Taste and adjust seasoning. Serve hot, with the reserved mograbieh and fried eggplant on top and garnished with basil or dill.

Mograbieh, or giant couscous, is a pea-sized grain, used in Middle Eastern cooking. This soup is absolutely delicious and not as hard as it might sound.

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CELERY ROOT SOUP

from Chef Ryan Scott (KGO radio) via Judy Gray serves 6 8 1 large celery root, chopped in small pieces, approx. 3 cups 1 cup onions, diced 2 cloves garlic, minced 2 tablespoons butter 5 cups chicken broth 1 cup whole milk or half-and-half 1 2 tablespoons cream 2 tablespoons sherry vinegar Salt and pepper to taste In a soup pot over medium-low heat, saut butter, onions and garlic together for about 5 minutes. Add celery root and saut 5 8 minutes more, until celery root is tender. Add broth and turn heat up slightly. Bring to a boil then turn heat down and simmer for 15 minutes. Remove from heat to cool. Once cool, pure soup in a blender or using an immersion blender. Reheat in soup pot and add vinegar, milk, cream, salt and pepper to taste.

This is a very easy soup to make and the vinegar adds a nice zing to the flavor.

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CHILLED CREAM OF CORN SOUP WITH WHITE TRUFFLE OIL

from Bon Apptit, June 2000 via Anne Halsted serves 10 8 large ears corn, husked 2 tablespoons ( stick) butter cup minced shallots 6 cups chicken broth cup dry white wine cup half and half Salt and pepper to taste 1 tablespoon chopped chives 1 tablespoon white truffle oil (optional)

Cut corn kernels from cobs. Melt butter in heavy large pot over medium heat. Add shallots, saut until tender, about 3 minutes. Add corn kernels, 6 cups broth and wine. Bring mixture to boil. Reduce heat, simmer 2 minutes. Cool 10 minutes. Working in batches, pure soup in blender. Cool. Add half and half. Season with salt and pepper. Chill until cold, at least 4 hours. (Can be made 2 days ahead. Keep chilled.) Ladle soup into bowls and sprinkle with chives. Drizzle truffle oil over, if desired.

Very easy, yummy soup. Original recipe suggests pureing until smooth and then straining, but we prefer with texture of some corn! Truffle oil really makes it!

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POTATO AND LEEK SOUP WITH BACON

from FoodNetwork.com (Emeril Lagasse, 2003) via Richard Lonergan serves 6 1 large or 2 small leeks, about 1 pound 2 bay leaves 20 black peppercorns 4 sprigs fresh thyme 2 tablespoons butter 2 strips bacon, chopped cup dry white wine 5 cups low-sodium chicken stock 1 to 1 pounds russet potatoes, peeled and diced 1 teaspoon salt teaspoon white pepper 2 tablespoons snipped chives

Trim the green portions of the leek(s), leaving mostly the white part. Cut the white part lengthwise and rinse well to rid the leeks of any sand. Then slice the leek stalk(s) thinly crosswise and set aside. Make a bouquet garni with the bay leaves, black peppercorns, and fresh thyme enclosed in cheese cloth with a string closure, or use a ready-made herb bag. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the bouquet garni and pure the soup with an immersion blender. Adjust the seasoning, if necessary. Serve immediately, with snipped chives sprinkled over the top of each bowl of soup.

Not your average potato and leek soup! Consider doubling the recipe youll want more the next day.

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SPINACH COCONUT CHICKEN SOUP WITH WILD GARLIC

inspired by Chef Mark from the Royal Botanic Gardens at Kew submitted by Richard Lonergan serves 8 1 bunch wild garlic (12 14 stalks) 6 8 ounces chicken thigh meat

tablespoon dried thyme tablespoon dried oregano 2 cups water Pinch of Kosher salt
1 tablespoon olive oil 2 medium yellow onions, peeled and chopped 2 14-ounce cans coconut milk (1 more wont hurt) 1 12-ounce bag spinach leaves 1 teaspoon salt

Cut the light green and white parts from the garlic stalks. If necessary, peel the bulbs. Then chop all this. If the darker parts are leafy, chop them and reserve to add later with the spinach.

In a large pan, snugly place chicken thigh meat on bottom of pan. Pour water over chicken and add thyme, oregano and salt. Bring to a boil and then promptly reduce heat to low so that the water is barely simmering. Partly cover and gently simmer for 10 minutes. Turn off heat and allow chicken to remain in the hot water for 15 20 minutes. Remove chicken from broth, let cool. Shred chicken with forks or fingers. Reserve the broth.
In a large saut pan, add chopped garlic and onion and saut over medium heat until they start to get translucent, about 8 minutes. Reduce heat and cover, allowing onions and garlic to sweat for 10 minutes. Add reserved chicken broth, scraping up any bits from the pan. Then add coconut milk and bring to a boil. Add spinach and dark garlic stalks and stir until spinach is wilted, about 3 minutes. Add salt and stir. Pure with an immersion blender. Taste to correct seasoning. Add shredded chicken.

If you wild garlic is not in season, you can substitute rocket, chard, dandelion or other greens and add garlic cloves.

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CRUSHED NEW POTATOES WITH HORSERADISH AND SORREL

from Yotam Ottolenghi via Anne Halsted serves 6 2 pounds new potatoes 1 cup Greek yogurt cup olive oil 2 garlic cloves, crushed 2 tablespoons horseradish root, grated 4 tablespoons roughly chopped sorrel leaves 2 tablespoons greens 2 spring onions, sliced Coarse sea salt and black pepper

Wash the potatoes well but do not peel. Put them in a pan with plenty of salted water, bring to boil and simmer for 25 30 minutes or until tender. Drain well, transfer to a large mixing bowl and, while they are still hot crush them with a fork or potato masher. Make sure most of the hard lumps are crushed. In another bowl, mix together the yogurt, olive oil, garlic, horseradish and salt and pepper to taste. Pour this dressing over the hot potatoes, add the sorrel and mix well. Taste and adjust the seasoning. Just before serving, garnish with the greens, spring onions and a drizzle of oil.

A refreshing starch which goes well with fish or chicken. Could substitute arugula and a bit of lemon juice if sorrel not available.

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EGGPLANT IN GARLIC SAUCE

From Celia Chiangs The Seventh Daughter via Julie Christensen serves 4-6 as part of a multi-course meal 3 large Asian eggplants (the thin, long ones), about 1 pound 3 tablespoons soy sauce 1 teaspoons chili oil 1 tablespoon Chinkiang black vinegar or good-quality balsamic vinegar 1 tablespoon minced ginger 1 tablespoons minced garlic 1 green onion, white and light green parts only, thinly sliced for garnish

Trim the eggplants. Cut them lengthwise in quarters and then again crosswise into 2- to 3inch pieces. Set up a steamer, filling the bottom with water and bringing the water to a boil over high heat. Place the eggplant pieces on the steamer tray, cover and steam 5 minutes or until soft. The eggplant should have a translucent quality. Remove from the heat and set aside to cool to room temperature. You can also refrigerate the eggplant and serve this dish cold. For the dressing: Whisk the soy sauce, chili oil, vinegar, ginger and garlic in a small bowl until combined. To serve: Toss the eggplant in half of the dressing and arrange on a platter. Pour the remaining dressing over. Garnish with strips of sliced green onion.

Eggplant is a good carb-substitute and good for digestion. We are always looking for new ways to serve it and this is a recent favorite recipe.

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QUICK MOUSSAKA
adapted by Kathy Lindenbaum from various recipes makes one 10 x 13 baking pan to serve 8 12 For the filling: 1 pound ground beef or ground veal 1 pound ground lamb 2 large diced yellow onions 5 cloves of garlic minced 1 teaspoon Rashanout 1 teaspoon ground cinnamon teaspoon ground allspice 1 teaspoon paprika 1 bay leaf 1 2 cans small artichoke hearts drained and chopped 1 28-ounce can diced tomatoes 2 3 tablespoons tomato paste 24 ounces eggplant store-prepared dip or pure cup rose wine 1 package (~7 ounces) Mt. Vikos feta cheese or sliced Kaseri cheese Chopped fresh mint and oregano for garnish For the Faux Bchamel sauce: 4.5 ounces goat cream cheese (available at Trader Joes in 4.5 ounce servings) 6 ounces plain goat full fat yogurt 1 whole egg well beaten Cup Greek olive oil cup finely grated parmesan cheese teaspoon nutmeg

Thoroughly mix the sauce ingredients together until the mixture looks like thick sauce. Let sit and blend until ready to layer in the moussaka. Saut onions and garlic until soft. Add all seasonings and stir 5 minutes. Add all of the canned tomatoes and tomato paste, then the wine, stirring thoroughly after each addition. Continue to heat and stir until mixture gently bubbles about 5 minutes more. Set aside. Saut the meat until just cooked through. Stir the cooked meat into the tomato mixture. Then add the eggplant pure and chopped artichoke hearts and stir all together until thoroughly mixed. Salt and pepper to taste. In a 10 x 13 pan, oil the sides and bottom with a little Greek olive oil. Then layer in of the meat mixture youve just made. Top that with of the feta or kasseri cheese. - continued on next page 22

QUICK MOUSSAKA
(CONTINUED) Then add the rest of the meat mixture on top. Spread all of the faux bchamel over the meat mixture and crumble the rest of the cheese on top. You can freeze uncooked at this point. You can also cook and then freeze and reheat. This dish is still great the 2nd or 3rd day. Bake at 425 F until bubbly and brown on top, about 20 30 minutes. Let sit for 15 minutes longer and then sprinkle with mint and/or oregano just before serving.

SWEET SLOW-ROASTED TOMATOES

from The New York Times, July 23, 2013 via Kate Gambs Knickerbocker serves 4 1 pound small plum tomatoes, halved lengthwise to teaspoon coarse salt teaspoon super-fine caster sugar 1 tablespoon extra-virgin olive oil

Preheat oven to 300 F. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin may be tough. But when you bite into the tomatoes youll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.

23

ASIAN PORK SLIDERS WITH MAGIC MISO-MAYO

from Keepers via Karen Lonergan serves 4 2 cups pineapple juice 2 garlic cloves, sliced 1 pork tenderloin (about 1 pounds) 1 tablespoon vegetable oil Salt and pepper cup hoisin sauce, plus extra for serving 8 dinner-size potato rolls, split 4 scallions (white and pale green parts only), thinly sliced on the diagonal Magic Miso-Mayo (recipe below) Sriracha or hot sauce of your choice

Put a gallon-size resealable plastic bag in a medium bowl to hold it steady. Add the pineapple juice, garlic, and pork. Seal the bag, pressing out any excess air, and turn it over a few times to coat the tenderloin. Marinate in the refrigerator for 8 12 hours (or at room temperature for up to 1 hour), turning the bag over once or twice, if possible. Preheat the oven to 400F, with a rack in the middle position. In a medium ovenproof skillet, heat the oil over medium-high heat until it shimmers. Remove the tenderloin from the marinade, pat dry, then season with salt and pepper. Add the tenderloin to the pan and cook until golden brown all over, about 6 minutes total. Off the heat, brush the top half of the tenderloin with half the hoisin sauce. Put the pan in the oven and roast for 8 minutes. Turn the tenderloin over, brush the top half with the remaining hoisin sauce, and roast until almost cooked through, but still pink, about 6 minutes more. (See page 91 for information on pork cooking guidelines.) Transfer the tenderloin to a cutting board and let rest for 5 10 minutes. Cut the pork into -inch-thick slices. Serve with the rolls, extra hoisin sauce, scallions, Magic Miso-Mayo, and Sriracha, and let everyone assemble their own sliders. Magic Miso-Mayo (makes about cup) In a small bowl, stir together cup mayonnaise, 1 teaspoon white miso paste, and a squeeze of lime juice until smooth. Check the seasonings. The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks. This was an absolute hit with the adults and kids! We used dinner rolls from Trader Joes. If you are feeling particularly industrious, you could make the Potato Rolls from the 2008 cookbook. The pork is great without the rolls too!
24

CHICKEN WITH CARAMELIZED ONIONS AND CARDAMOM RICE

from Jerusalem: A Cookbook via Anne Halsted and Katy Lonergan serves 4 2 tablespoons currants, soaked in lemon juice then drained 4 tablespoons olive oil 2 medium onions, thinly sliced (2 cups) 2 pounds bone-in chicken thighs 10 cardamom pods Rounded teaspoon whole cloves 2 long cinnamon sticks, broken in two 1 cups basmati rice 2 cups boiling water 1 tablespoons flat-leaf parsley, chopped cup dill leaves, chopped cup cilantro leaves, chopped cup Greek yogurt, mixed with 2 tablespoons olive oil Salt and freshly ground black pepper

Heat half the olive oil in a large saut pan (for which you have a lid) over medium heat, add the onion, and cook for 10 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean. Place the chicken in a large mixing bowl and season with 1 teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves, and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear for 5 minutes on each side and remove from the pan (this is important as it partially cooks the chicken). The spices can stay in the pan. Remove most of the oil, leaving just a thin film. Add the rice, caramelized onion, currants, 1 teaspoon salt, and plenty of black pepper. Stir well and return the seared chicken to the pan, pushing it into the rice. Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve with yogurt if you like!

Yummy, easy, and delicious reheated later as well!

25

CRISPY OVEN-FRIED COD FISH

adapted from combined online searches by Katherine Koelsch Kriken serves 6 1 cups dry breadcrumbs 1 cups yellow cornmeal 2 teaspoons seasoning salt 1 teaspoons lemon pepper (or 1 teaspoon black pepper, to taste) 1 teaspoon garlic powder teaspoon cayenne pepper Six 6-ounce cod fish fillets (about -inch thick) 3 large eggs, slightly beaten 6 7 tablespoons vegetable oil, as needed

Set oven rack to lowest position. Preheat oven to 475 F. In large heavy ziptop bag, combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder, shake bag to mix (can use a shallow bowl). In a shallow bowl, slightly beat the eggs. Add one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces. Transfer to a plate. Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking. Fry the fish until the undersides are golden brown (about 1 minute) Turn fish over and add 3 4 tablespoons oil; cook another minute more. Place the skillet in the oven and bake for about 5-6 minutes or until just cooked through.

Nothing fancy but if you want crispy coating this is the best without deep frying. We especially enjoy it when "true Alaska cod" is available in early Spring.

26

GRILLED SALMON WITH SHERRY VINEGAR SAUCE

adapted from the San Francisco Chronicle by Jeanne Milligan serves 4 For the salmon: Four 6-ounce salmon fillets Olive oil 1 teaspoon kosher salt teaspoon freshly ground black pepper For the sauce: 2 large shallots, thinly sliced (about cup) 1 tablespoon + pound chilled butter, sliced into -inch pieces 1 teaspoon cracked black peppercorns 2 sprigs fresh parsley 2 sprigs fresh thyme Kosher salt to taste cup dry sherry cup sherry vinegar 1 tablespoon heavy cream Pepper to taste

For the salmon: start grill and let heat for about 20 minutes or until it reaches medium heat. Rub the salmon with olive oil and season with salt and pepper. Grill 7 10 minutes on each side, or until fish is opaque or starts to flake when prodded with a fork. Or, preheat the oven to 400 F. Line a baking sheet with foil and set a grill or broiler rack on top. Rub salmon with olive oil, season with salt and pepper, and place on the rack, skin side down. Bake about 12 15 minutes, or until fish is opaque or starts to flake when prodded with a fork. For the sauce: In a small saucepan over medium-low heat, cook shallots in 1 tablespoon butter, with peppercorns, parsley, thyme and a pinch of salt, for about 5 minutes. Increase the heat to medium, add the sherry and deglaze the pan. Bring to simmer and cook until reduced by half. Add the vinegar; reduce by half. Add the cream, reduce by half. Reduce the heat to low and add the butter pieces, 3 or 4 at a time, and whisk continuously until all are fully emulsified. Strain the sauce, discarding the herbs, peppercorns and shallots. Return the sauce to the pan and season to taste with pepper and additional salt, if necessary. Keep warm. To serve: Transfer the salmon to plate and spoon 1 tablespoon sauce over each piece. Pass extra sauce at the table.

27

MOLASSES, LIME AND GINGER SALMON

by Julie Christensen serves 4 1 pounds salmon (center cut of as even thickness as possible, skin on) For the marinade: 2 tablespoons olive oil 1 tablespoon fresh lime juice (about lime) 2 teaspoons molasses teaspoon Green Tabasco sauce teaspoon minced fresh ginger teaspoon minced fresh garlic Salt & pepper to taste

Place the oven rack on the top or near-top rung. Set to broil. For the marinade: In a rectangular Pyrex or ceramic dish just big enough for the salmon, mix the olive oil, lime juice, molasses, Green Tabasco sauce, fresh ginger and garlic. Sprinkle with salt and pepper. Use a fork to thoroughly blend all ingredients. Taste and adjust as needed. For the salmon: Leaving the skin on, cut the salmon into 4 square-ish pieces (Cut the fish into two pieces lengthwise, roughly along the spine and then cut perpendicular to create 4 pieces. The part of the fish that was the top will be slightly thicker than the bottom part. Using the off-center spine will help even out the volume of the pieces.) Dip the cut sides of the fish in the marinade and place the fish in the marinade, with the skin side up, for at least 20 30 minutes. (I usually do this first and then prepare the rest of the meal while the fish marinates.) When ready to cook, place the salmon pieces skin side down in a well-seasoned cast iron or other heavy pan. (I highly recommend Lodge cast iron roasters for broiling fish. If the pan is not well seasoned you can rub a little oil on it before placing the fish.) Dab a little of the marinade on the top of each piece. Broil for 3 5 minutes, depending on your oven. DO NOT OVERCOOK. The molasses in the marinade will create a golden glaze but it will also burn easily so watch the fish carefully. Ideally, the inside of the fish will be moist and just cooked, the outside will have a golden glaze.

The sweetness of the molasses counters the tang of the lime and ginger and the bite of the garlic but it also imparts a smoky, rich depth to the marinade plus gives the glaze its golden color. The dish looks and tastes complex but could not be more simple. This is a quick, go-to Monday night main course at our house.

28

MUSTARD MILANESE WITH AN ARUGULA AND FENNEL SALAD

adapted from The Smitten Kitchen Cookbook, 2012 by Katy Lonergan serves 4 For the chicken: 2 boneless, skinless chicken breasts Table salt Freshly ground pepper cup all-purpose flour 1 large egg white 2 tablespoons smooth Dijon mustard 2 garlic cloves, minced 1 teaspoon dried oregano teaspoon freshly grated lemon zest 1 cups coarse, heavyweight breadcrumbs, such as panko Mix of vegetable and olive oil, for frying For the salad: 3 tablespoons freshly squeezed lemon juice (from 1 large lemon) 2 tablespoons whole-seed or coarse Dijon mustard cup olive oil 5 ounces baby arugula leaves Small fennel bulb, approximately 5 ounces

For the chicken: On a cutting board with a very sharp knife, butterfly your chicken breasts, and slice them all the way through, so that you end up with four thin cutlets. With a meat pounder (not tenderizer), pound your cutlets between two pieces of plastic wrap to -inch thickness. Remove plastic wrap and season both sides of chicken with salt and pepper. Grab three medium baking dishes or three big plates with rims and line them on your counter. Pour the flour into the first one. In a small dish, whisk together the egg white, smooth Dijon, garlic, oregano, and lemon zest. Pour half of this mixture into the bottom of the second plate. In the third plate, spread out the breadcrumbs. Dredge each piece of chicken lightly in flour, then heavily in the egg-white-mustard mixture, and generously in the breadcrumbs. Repeat with second piece of chicken, then refill egg-white-mustard plate, and repeat with final two pieces of chicken. Arrange the breaded cutlets on a large tray or baking sheet, and chill them in the fridge for 1 hour, or up to 1 day (covered with plastic wrap). This helps set the coating. Preheat oven to 175 F. - continued on the next page

29

MUSTARD MILANESE WITH AN ARUGULA AND FENNEL SALAD

(CONTINUED)
Pour inch of oil use a mixture of olive and vegetable oil, or the frying oil of your choice in a large pan, and heat over medium high heat. Test the heat with a flick of water if it hisses, you are good to go. Cook the chicken until golden brown on both sides, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second. Remove the chicken from the heat, and salt and pepper both sides while draining on paper towels. Once it is drained, transfer chicken to a tray to keep in the warm oven. Repeat with additional oil and remaining pieces of chicken. For the salad: In a small bowl, whisk lemon juice and mustards together, then whisk in olive oil in a thin stream. Pour three-quarters of this into a large bowl. Add arugula to the bowl. Thinly shave you fennel bulb on a mandolin or cut as thinly as you can with a sharp knife and add to the arugula. When you are ready to serve, toss the salad. Arrange one piece of chicken from the warm oven on a plate. Drizzle a few drops of the reserved salad dressing directly onto the chicken (youll thank me when you try it), and pile the salad on top. Season with salt and pepper and eat immediately. When breading the chicken, use one hand for both the flour and panko and the other hand for the egg-white-mustard mixture. This will help to avoid clumping of ingredients on your hands.

30

PORCHETTA PORK CHOPS

from The New York Times, July 16, 2013 via Sue Gilbert serves 2 2 bone-in pork chops 1 to 1 in thick* 1 teaspoon kosher salt plus a pinch 1 lemon 2 garlic cloves 2 tablespoons chopped rosemary Large pinch red pepper flakes teaspoon fennel seeds, lightly crushed 2 tablespoons chopped fennel fronds, more to garnish 2 tablespoons olive oil

Heat oven to 350 F. Pat pork chops dry and, if not previous done, take a very sharp small knife, cut a long, deep pocket in each chop. Season chops all over with 1 teaspoon salt, including inside the pocket, finely grate the zest from the lemon and put in a small bowl. Cut lemon into quarters length wise for serving. Mash garlic with a pinch of salt until you get a paste. Add to the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoons olive oil. Divide filling between the chops, stuffing some inside pockets and rubbing the rest on the outside. Heat a large oven proof skillet over high heat and add 1 tablespoon olive oil. Generously pepper both sides of the chops. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn chop over, cook for another minute, then transfer skillet to oven. Cook until meat is done, about 5 to 10 minutes longer (internal temperature 135 F). Transfer chops to a plate, tent with foil and let rest 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

* Ask butcher to make a long, deep pocket in each chop.

31

PORK CHOPS AU POIVRE

adapted from Gourmet Everyday Quick Kitchen recommended by Jeanne Milligan serves 4 1 tablespoon black peppercorns 4 (-inch thick) rib pork chops (bone in) 1 teaspoon salt 2 tablespoons vegetable oil cup medium-dry or cream Sherry cup heavy cream

Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.) Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops. Ten minutes from start to eating!

32

PRAWNS, SCALLOPS AND CLAMS WITH TOMATO AND FETA

from Jerusalem: A Cookbook via Anne Halsted serves 4 as starter 1 cup white wine 2 pounds clams, scrubbed 3 cloves garlic, thinly sliced 3 tablespoons olive oil, plus extra to finish 3 cups peeled and chopped Italian plum tomatoes (fresh or canned) 1 teaspoon sugar 2 tablespoons chopped oregano 1 lemon pound tiger prawns, peeled and deveined pound large scallops, cut in half horizontally 4 ounces feta cheese, broken into inch chunks 3 green onions, thinly sliced Salt and freshly ground black pepper

Place the wine in a medium saucepan and boil until reduced by three-fourths. Add the clams, cover immediately with a lid, and cook over high heat for about 2 minutes, shaking the pan occasionally until the clams open. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl. Discard any clams that do not open, then remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like. Preheat the oven to 475 F. In a large frying pan, cook the garlic in the olive oil over medium high heat for about 1 minute, until golden. Carefully add the tomatoes, clam liquid, sugar, oregano and some salt and pepper. Shave off 3 zest strips from the lemon, add them and simmer gently for 20 25 minutes until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest. Add the prawns and scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer everything to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with the green onion. Top with some clams in their shells, if you like, and place in the oven for 3 5 minutes, until the top colors a little and the prawns and scallops are just cooked. Remove the dish from the oven, squeeze a little lemon juice on top, and finish with a drizzle of olive oil. Easy and delicious seafood stew, also good as a main course with either rice, couscous, or toasted French bread. For a party, cook everything ahead up to adding the prawns and scallops, chill the cooked clams, then reheat and put everything together at the last minute.

33

SAND DABS WITH LEMON & CAPERS

by Julie Christensen serves 2 4 4 sand dabs, cleaned (tail on) 4 tablespoons butter 1/3 cup milk cup flour Salt & pepper 1 tablespoon capers, drained

Melt 2 tablespoons butter in a large frying pan over medium heat. Dip each fish in milk, then in flour and place carefully into pan. Season with salt and pepper. Fry over medium heat for about 3 minutes per side. Remove fish and add remaining butter to pan. When melted, add capers and heat through. Pour over fish and serve immediately. To cut the flesh from the bones, hold the fish by the tail and pass a knife or fork under the top layer of meat along the bony spine. Place the meat to the side, exposing the skeleton. Lift the bones out in a single piece and discard. A well cleaned sand dab will have no other bones, though some small ones can sometimes be found near the fins. This is one of those simple recipes that can be made or broken by the pan used. Anne Halsted introduced me to Swiss Diamond pans and they are perfect for this dish. Butter stays very hot but does not burn and the fish come out wonderfully golden and crispy. This recipe is such an old standard but we have revived it because sand dabs are back! This wonderful, mild fish was a staple when I moved to San Francisco decades ago. Aquatic farming has brought them back. Pulling the spine out whole is like a magic trick featuring a cartoon fish. Even my seafood-averse friends will admit to enjoying a sand dab dinner. If you havent try them! If sand dabs are not available, Dover sole filets are a good option but wont have the wow factor of the tidy bone removal.

34

SPICED LAMB SKEWERS

adapted from Kokkari: Contemporary Greek Flavors via Katy Lonergan serves 8 1 pounds ground lamb 1 pounds ground beef 1 small onion, grated 3 tablespoons chopped flat leaf parsley 3 teaspoons ground toasted cumin seeds 3 tablespoons dried Greek oregano, crumbled 2 teaspoons dried spearmint 2 teaspoons red wine vinegar Kosher salt and black pepper Pinch of cayenne pepper Extra virgin olive oil for brushing 4 large plum (Roma) tomatoes, halved lengthwise Kokkari Dressing (page 12)

If using indoor grill pan, preheat grill pan to high. In a large bowl, combine the ground meats with the onion, parsley, cumin, oregano, mint, red wine vinegar, 2+ teaspoons salt, teaspoon black pepper and cayenne. Mix well with your hands and let rest for 10 minutes to overnight. If using outdoor grill, start grill. Using your hands, divide meat mixture into roughly 6 inch by 1 inch (roughly) logs. You will want to make sure they are thick enough to go around a skewer. If using long, metal skewers (preferred for outdoor grilling) place two logs on each skewer; pinching the meat around the skewer to enclose it, making sure the meat is compact and evenly thick. Taper the ends of each log and brush with oil. Grill skewers giving a turn every few minutes until the meat feels firm to the touch, about 6 minutes. When the meat is halfway done, brush the tomatoes with olive oil and season with salt, pepper, and oregano. Once all skewers are cooked, remove from grill, place on serving platter, and tent with foil. Add tomatoes to the grill, cut side down and grill, turning once, until heated through. Remove from pan and place on platter with skewers. When ready to serve, remove skewers and drizzle the meat with Kokkari dressing. Serve with grilled eggplant slices and Cucumber-Yogurt Sauce (page 2) or raita. If you are unable to find Greek oregano and spearmint, you can use regular oregano and fresh mint as alternatives.

35

APRICOT ALMOND UPSIDE-DOWN CAKE

from the San Francisco Chronicle via Sue Gilbert serves 8 12 cup dark brown sugar 8 Blenheim apricots, halved cup flour 2 teaspoons baking powder pinch salt 9 tablespoons unsalted butter plus more for buttering pan cup white sugar 6 ounces almond paste 3 extra-large eggs Grated zest of one orange 1 teaspoon vanilla extract teaspoon of almond extract

Preheat oven to 325 F. Butter the bottom and sides of a 9-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut side down on the brown sugar. Sift together flour baking powder and salt. Cream the butter and sugar together with an electric mixer. Add in the eggs one at a time, beating after each addition. Then add the almond paste a little at a time, beating until creamy. Beat in orange zest, orange rind and vanilla and almond extracts. To this mixture, add the flour mixture and mix well. Pour batter over the fruit. Bake 45 55 minutes until the top is golden brown and the cake starts to pull away from the sides. Let cool 30 minutes and then invert on a serving plate. Serve warm or at room temperature with slightly sweetened whipped cream if desired. Very yummy and popular cake! If it isnt apricot season, plums can be substituted. You will want to prick the plum skins with a fork.

36

CLEMENTINE ALMOND CAKE

from Jerusalem: A Cookbook via Anne Halsted serves 10+ cup plus 2 tablespoons unsalted butter Scant 2 cups sugar Grated zest and juice of 4 Clementines Grated zest and juice of 1 lemon 2 cups ground almonds, medium grind 5 large eggs, beaten cup plus 1 tablespoon all-purpose flour, sifted Pinch of salt Long strips of orange zest to garnish

Preheat oven to 350 F. Lightly grease a 9- inch springform pan with butter and line the sides and bottom with parchment paper. Place the butter, 1 cups of the sugar, and both zests in a bowl and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined. With mixer running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl as you go. Add the remaining ground almonds, the flour, and the salt and beat until smooth. Pour the cake batter into the pan and level in with an offset spatula. Bake the cake for 50 60 minutes, checking to see if it is ready by inserting a skewer into the center (it should come out a little moist). When the cake is almost done, place the remaining cup sugar and citrus juices in a small saucepan and bring to a boil (the juices should total about cup). When the syrup boils, remove it from the heat. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool completely in the pan before you remove it. You can then serve it as is, garnished with orange strips, or store it for up to 3 days in an airtight container. Delicious, easy cake, that is best with a little whipped cream, crme fraiche or vanilla bean ice cream. Or if you are feeling even more adventurous, you can make a sauce using plain yogurt, rum, agave and some of the clementine juice!

37

LEMON POPPY SEED COOKIES

from Ellen Halsted makes about 30 cookies cup fresh lemon juice, plus 3 teaspoons freshly grated lemon zest (2 to 3 lemons) 8 ounces (2 sticks) unsalted butter 2 cups all-purpose flour 1 teaspoon baking powder teaspoon salt 1 cup sugar 1 large egg 2 teaspoons pure vanilla extract 1 tablespoon poppy seeds, plus more for sprinkling

Preheat oven to 375 F. In a small saucepan over medium heat, bring lemon juice to a simmer; continue to simmer until reduced by half. Add 1 stick of butter; stir until melted. Whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream remaining stick of butter and 1 cup of sugar on medium speed. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons lemon zest. Mix in flour mixture and poppy seeds. Stir together remaining cup sugar and 1 teaspoon lemon zest. Roll spoonfuls of dough into 1-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a class dipped in sugar mixture until inch thick. Sprinkle with seeds. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks, let cool completely.

These cookies have a great lemony zing for those lemon-lovers. Store in an airtight container for up to 1 week or freeze for longer!

38

MILLIONAIRE SHORTBREAD COOKIES

from AARP Magazine via Judy Gray makes 36 to 40 cookies 2 cups all-purpose flour 1 cups packed light brown sugar, divided 1 teaspoon salt, divided 2 cups cold, unsalted butter, divided 1 teaspoon vanilla, divided cup light corn syrup 1 14-ounce can sweetened condensed milk pound milk or dark chocolate, melted Preheat oven to 325 F. Butter the bottom and sides of a 9x13 inch pan, layer the pan with parchment paper, and butter the paper. To make shortbread: Measure the flour, cup of the brown sugar, and teaspoon of the salt in to bowl of a food processor (or KitchenAid mixer) and pulse until mixed. Add 1 cup of the butter, in chunks, and pulse until roughly mixed. Sprinkle in teaspoon vanilla; continue to process until the dough begins to form a ball. Remove from the processor and press evenly over the bottom of the pan. Bake for 35 40 minutes, turning the pan halfway through to brown evenly. To make caramel: Melt the remaining 1 cup butter over low heat. Stir in the remaining 1 cup brown sugar, corn syrup, and condensed milk. Raise heat to medium-low; bring to a boil, stirring constantly, for 4 minutes Remove from the heat; stir in the remaining teaspoon salt, then 1 teaspoon vanilla. Pour evenly over the baked crust; let cool. Melt the chocolate, then pour it evenly over the caramel layer. Cool completely in the pan, then use the parchment paper to lift the shortbread out of the pan. Cut into squares.

A delightful, sweet and salty combination. It is a bit time consuming but completely worth it!

39

PANETTONE BREAD PUDDING

from the San Francisco Chronicle via Judy Gray serves 16 1 pound panettone bread, cut into 1 inch cubes cup coarsely chopped bittersweet chocolate cup cacao nibs 8 large eggs 1 cup heavy whipping cream cups whole milk Seeds scraped from 1 vanilla bean 3 4 tablespoons amaretto Pinch kosher salt Preheat oven to 350 F. Spread out the panettone cubes on a sheet pan and toast for about 10 minutes until lightly golden brown. Transfer the cubes to a 9x13 inch baking dish, and sprinkle with the chocolate and cacao nibs. Whisk together the eggs, sugar, cream, milk, vanilla, amaretto and salt in a large bowl; pour over the panettone, pressing the bread down into the custard mixture as needed to make sure the pieces are well coated. Cover and refrigerate for 1 to 2 hours. Remove the baking pan from the refrigerator and let sit for 15 20 minutes to take off the chill. Bring a kettle of water to a boil. Place the baking dish in a larger pan and pour in enough water to come about halfway up the sides of the dish. Bake for about 50 minutes or until the center of the pudding is just set and a knife comes out clean. Serve warm. Cacao nibs are found with the baking supplies at many well-stocked supermarkets. Scharffen Berger is a common brand. If you can't find them, add extra chopped chocolate. Delicious!

40

PLUM TART
adapted from Zuni Cookbook by Anne Halsted serves 6 8 1 cup unbleached flour cup (1 stick) salted butter 8 plums cup sugar A little plum or apple jelly or honey

For crust: Put flour in a large open mixing bowl. Cut butter into inch slices, and slide into flour with your hands. Using the tips of your fingers press flour into butter and vice versa until it becomes chips, and then press together until holds together as a ball. Knead briefly to be sure it holds together in a ball. Put the ball of dough between two pieces of floured plastic wrap and flatten the dough into a disk. (If it breaks apart on the edges, it may need more kneading.) Then refrigerate the dough disk for hour. Remove from freezer, and using a rolling pin, roll out the dough still between the plastic wrap. Pick up the dough with the rolling pin and put it into a 9 inch (or slightly larger or several smaller) tart pan, pressing the edges into the sides of the pan. It is ok if it is not perfect, as long as you push the dough together to cover the tart pan completely. Then freeze the crust until you are ready to make the tart. (I usually put it in a large freezer bag). For the filling: Cut plums into quarters, and put them in a bowl. Add sugar, and mix to coat plums. To assemble and cook: Remove tart crust from freezer. Arrange plums skin side down in concentric circles. Bake at 375 F for about an hour, or until crust begins to brown and plums begin to caramelize. Add a little jam or honey after 45 minutes of cooking if the plums are not producing any juice.

An extremely easy and delicious fruit tart!

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BLUEBERRY-RICOTTA HOTCAKES
from Eating Well Magazine via Katherine Koelsch Kriken serves 4 (2 hotcakes each) cup whole-wheat pastry flour cup plus 2 tablespoons all-purpose flour 1 teaspoon sugar 1 teaspoon baking powder teaspoon freshly grated nutmeg cup ricotta cheese 1 large egg 1 large egg white cup buttermilk 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 2 teaspoons canola oil, divided cups fresh or frozen (not thawed) blueberries Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined. Brush large nonstick skillet or griddle with tsp. oil and place over medium heat until hot. Using generous cup of batter for each hotcake, pour batter into pan or onto griddle, sprinkle blueberries on each hotcake and cook until edges are dry and bubbles begin to form, about 2 minutes. Flip hotcakes and cook until golden brown, about 2 minutes more. Repeat with remaining oil, batter and berries, adjusting heat as necessary to prevent burning. If you dont have buttermilk, mix 1 tablespoon of lemon juice into 1 cup milk. If calorie or fat are concerns, non-fat dairy ingredients can be substituted.

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GINGER, CUCUMBER, LIME REFRESHER

by Julie Christensen serves 4 6 36 ounces very dry ginger ale (GUS or similar) 1 cup cucumber juice (1 3 cucumbers) 3 tablespoons lemon juice 2 large sprigs rosemary

Peel and coarsely chop the cucumbers, seeds and all, and pure in a blender. Strain, pressing the pulp with the back of a spoon to extract all juice to make 1 cup. Combine ginger ale, cucumber juice, lemon juice in a large pitcher. Add rosemary sprigs. Serve over ice. Strips of peeled ginger can also be added to enhance the ginger flavor. We find more and more friends are taking a break from alcohol. I try these days to always have one non-alcoholic adult beverage available when I entertain and I find they go fast. This drink is sort a virgin Pimms Cup and, like that drink, can be made with apples, lime and other combinations. It has a lovely pale green color that looks pretty served up.

INFUSED LEMONADE
adapted by Lorraine Smolkowski from a web recipe submitted by Kathy Lindenbaum makes 2 quarts 2-quart packet of Crystal Light or other lemonade, mixed as directed pint strawberries, cleaned and quartered 4 or more large basil leaves, roughly chopped Lemon slices for garnish Mix all and put in a pitcher for 24 48 hours. Strain and serve very cold on ice. Garnish with lemon wedges or slices.

Adding gin to make a cocktail is delicious. Vodka could also be used.

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SAVORY POPOVERS WITH ITALIAN SAUSAGE

recipe courtesy of Giada De Laurentiis via Eric Lonergan makes 6 regular popovers Butter, for greasing the pan 2 tablespoons extra-virgin olive oil Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed 2 cloves garlic, minced 1 cup shredded smoked mozzarella (4 ounces) 4 large eggs, at room temperature 2 cups milk, at room temperature 1 cups all-purpose flour 2 small green onions, pale green and white parts only, finely sliced to yield cup 3 tablespoons chopped fresh basil 1 teaspoons Kosher salt teaspoon freshly ground black pepper Maple syrup, for drizzling

Place an oven rack in the center of the oven and preheat to 400 F. Place popover tins in oven to preheat while making batter and cooking sausage. Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into -to--inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage. Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pull popover tins out of oven and wipe with melted butter. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes. Place the popovers on a platter and drizzle with maple syrup. Great for breakfast or dinner!

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BREAKFAST POPOVERS
recipe courtesy Melissa d'Arabian via Eric Lonergan makes 6 regular popovers 3 tablespoons melted butter, divided 2 eggs 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm) 1 cup all-purpose flour 1 teaspoon kosher salt

Preheat the oven to 400 F. Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm with butter, jam, and fresh fruit or maple syrup. Katys and my mom, Mary Lonergan, used to make similar popovers at the holidays and other special occasions. Now I get to make them with my kids Tate and Lulu love them and the tradition continues!

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RAISED WAFFLES
adapted by Barbara Fleming from an early version of The Fannie Farmer Cookbook submitted by Kathy and Jeff Lindenbaum makes 14+ waffles For the overnight batter: cup warm water 1 packet dry yeast 2 cups of warmed milk cup (1 stick) butter, melted and warmed 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar For the final batter preparation: 2 eggs beaten together just before adding to batter teaspoon baking soda For the overnight batter: Use a rather large mixing bowl, as the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle with the yeast. Let stand to dissolve for about 5 minutes. Next, add a small amount of flour to the yeast and water to make a smooth paste then add the warmed milk, warm butter, salt and sugar and blend until smooth then sift in the remaining flour and stir until all lumps are gone (Marion Cunninghams retooling of the cookbook in 1979 suggested using a rotary beater to get a smooth batter). Cover the bowl (tightly) with plastic wrap and let stand overnight at room temperature. (Just before finishing the batter preparation the next morning, preheat and butter/oil the waffle iron.) For the final batter preparation: Add the 2 beaten eggs to the batter and then the baking soda, whisking them quickly and thoroughly into the risen batter. Use a cup measure to ladle the batter into the hot waffle iron. Bake waffles until they are golden and crisp (approximately 5 minutes in the All-Clad waffle-maker at Level 6 temperature). Remove to a cookie sheet and place in a warm oven while making the rest of the waffles. This batter can be used over several days it will keep refrigerated and covered 2 3 days without diminishing the rich taste.

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SPINACH CHEESE PIE WITH SCRUNCHED PHYLLO FLOWERS

adapted from a Relish recipe by Kathy Lindenbaum serves 8 easily 2 tablespoons olive oil 1 cups chopped green onions 1 pound frozen chopped spinach, thawed and squeezed dry Finely grated rind of 1 lemon cup chopped flat-leaf parsley 6 ounces feta cheese, crumbled 1 cups whole-milk, small-curd cottage cheese cup finely grated Romano cheese 1 egg 1 egg white teaspoon salt Freshly ground black pepper teaspoon nutmeg 8 sheets Phyllo dough 6 tablespoons melted butter Preheat oven to 400 F. Heat olive oil in 2-quart saucepan. Add onions and saut until tender, about 3 minutes. Add spinach and cook 1 minute. Remove pan from heat. Stir lemon rind, parsley and feta cheese into spinach mixture. Combine cottage cheese, Romano cheese and egg/egg white in a small bowl. Stir until well blended. Add to spinach mixture. Add salt, pepper and nutmeg; stir well. Oil or butter a 9 x 12 inch or 10 x 13 inch baking dish and scrape the filling evenly into it. Bake 15 20 minutes until top is warm and bubbly. Remove from oven. Take 1 or 2 pieces of Phyllo and tear in half or thirds, and scrunch into a bunched flower shape. Place flower in a corner of the baking dish. Repeat until you have covered the baking dish with Phyllo flowers. Using a pastry brush, butter tops of Phyllo flowers. Bake about 10 minutes, until Phyllo topping is browned. Let sit for a few minutes and serve warm or at room temperature. This is a very easy recipe! You can make the dish with all goat/sheep cheese ingredients if lactose is a concern, substituting Manouri or other sheep cheese, mixed with goat yogurt, instead of cottage cheese, and using olive oil instead of butter. Also, if youd like a heartier dish, you can cook pound crumbled sausage or bacon, and sprinkle in the bottom of the baking dish before you add the spinach-cheese filling and bake.

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