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2003-

OUR FAVORITE RECIPES FROM 2003

Starters
and Salads

Beets, Apples and Cress with Walnuts and Curry Vinaigrette Goat Cheese in Grape Leaves with Tomato, Olive and Arugula Salad
Divine Cheese Balls

2 3

Scallop and Asparagus Salad Zucchini, Taleggio and Mascarpone Timbales with Red Pepper Coulis
Soups Soup of Bitter Greens with Cheese Dumplings Smoked Tomato Soup Fabio's Yellow Pepper Soup (Zuppa di Peperoni Gialli)
Caramelized Onion Pizza Topping
Red Mole Sauce

4
5 6
7

Sauces and

9 10
12

Dressings

Red Pepper Coulis Wild Mushroom Pizza Topping

Pastas,
Potatoes

13

Bulgur Wheat Pilaf Cabbage and Potato Gratin

Farfalle with Bacon and Endives

14
15 17 18 19

and Other
Starches

Rigatoni with White Bolognese Sauce Simple Scalloped Potatoes

Side Dishes

Cheddar-Jalapeno Corn Sticks Wells' Garden Medley

Alfonso's Fish in "Crazy Water" Broiled Lamb Chops with Herb Crust Grilled Flattened Quail or Game Hens with Olive Sauce Hoppin9 John Pickle Family Chicken
Polio de Crema Tomatillo

20
21 22 23

Main

Dishes

24 25

26
27

Pork Roast Stuffed with Figs

Pozole

28
30

Stew for Dogs

Desserts

31

Oatmeal Lace Cookies

Lemon Mousse

32
32

Panna Cotta with Raspberry Coulis Sauteed Pumpkin Crisp

Plum Torte
Brunches

33
34

35 36
37

Cheese-Egg Casserole Eggs Piperade

Timbale of Eggplant and Penners with Caramelized Balsamic Vinegar

38

BEETS, APPLES AND CRESS WITH WALNUTS

AND CURRY VINAIGRETTE

from The Greens Cookbook adapted byJudy O'Shea
serves 4 to 6

curry vinaigrette 1 clove garlic, pressed

1/2 teaspoon coarse salt 2 teaspoons good curry powder 1/2 teaspoon fresh ginger, peeled and grated 1 1/2 tablespoons lemon juice 6 tablespoons olive oil
beet mixture

1 pound mixed colored beets 6 scallions, thinly sliced

lemon juice to taste 1/2 cup currants

2 bunches watercress, washed and stems removed

2 firm apples
1 celery heart sliced into quarters 3/4 cup walnuts

Prepare the vinaigrette and set aside. Preheat oven to 400 degrees. Leaving tails and an inch of the stem, put the clean beets on a baking pan with 1/4 inch of
water, cover with foil and bake until tender, 25 to 40 minutes (don't overcook!). Peel and cut into wedges and toss with 2 tablespoons of vinaigrette and half the scallions. Add lemon juice to make them a bit tart. Set aside.
Cover the currants with hot water and let them soften for 15 minutes. Squeeze out liquid and add to beets. Quarter apples and slice them into thin pieces. Dress beets, apples, celery heart and scallions, tossing with more of the

dressing. Dress the watercress separately, place on plate, top with beet mixture and sprinkle walnuts on top.

WITH TOMATO, OLIVE AND ARUGULA SALAD

from Gourmety July 2003
adapted by Sisi Damner
serves 6

GOAT CHEESE IN GRAPE LEAVES

1/2 cup olive oil 4 teaspoons chopped fresh thyme 3/4 teaspoon ground pepper

12 large grape leaves from jar, rinsed, patted dry and stemmed 2 5-ounce logs of soft fresh goat cheese, cut into 12 rounds
1/2 cup extra virgin olive oil 4 tablespoons balsamic vinegar 3 teaspoons Dijon mustard

3 large Heirloom tomatoes (different colors are attractive), sliced 1/2 cup pitted oil-cured black olives, coarsely chopped arugula (enough to make beds for the grape leaves and tomatoes)
Whisk olive oil, thyme, and pepper in a small bowl to blend. Arrange grape

leaves, vein side up, on a work surface. Dip each cheese round into thyme oil and place in center of leaf. Fold sides of the leaves over the cheese making

little packages. Arrange the leaves on a platter and brush with more of the
thyme oil. Cover and chill at least an hour. These can be made a day ahead. Cover the remaining thyme oil and store at room temperature for future use.
Prepare the barbecue (medium high heat). Whisk the extra virgin olive oil, vinegar, and mustard together. Season with salt and pepper. Dress the arugula with the vinaigrette, saving some to drizzle over the sliced tomatoes and olives. Prepare the salad plates by arranging the greens and tomatoes in a decorative
fashion.

Place the grape leaves on oiled foil on the grill. Grill about 2 to 3 minutes per side. Then place on top of each salad and serve. This is verypretty and a bit unusual I added the arugula salad. Gourmet served their grape leaves with the tomatoes on top ofgrilled toast rounds.

DIVINE CHEESE BALLS

from my great aunt Mary Seaton Clegg ofMexico City

via MaudHallin

serves 20 at a drinkparty

2 sticks (1 cup) soft butter (225 grams) 2 cups wheat flour (500 ml.) 1/2 pound grated cheddar cheese (1/4 kilo) 2 cups of Rice Krispies (500 ml.) - (yes, the breakfast cereal!) 1/2 teaspoon Coleman's dry mustard 1/2 teaspoon red chili powder Mix all ingredients together. Hands work just fine. Roll out into tubes 1 to 1 1/2 inches thick (4 to 5 cm.). Wrap in plastic wrap and put into refrigerator or freezer until hardened. Cut into slices 1/2 to 3/4 inch thick (1 to 2 cm.), or roll into balls, and put your thumb into the center of each ball to level it out. Put onto baking sheet (Silpat is fantastic for this) and cook at 360 degrees (souffle
heat oven) for about 15 minutes.

Excellent to haveprepared in thefreezer. Very lovely hot, butalso good cold. I prefer a medium hard, medium strong cheddar cheese that grates easily.

SCALLOP AND ASPARAGUS SALAD

from Marguerite Thomas adapted by Jeanne Milligan

serves 6

18 asparagus spears, trimmed

18 medium sea scallops olive oil for pan-searing

1/2 pound pancetta, diced 1/2 cup minced fresh parsley finely grated zest of 1 lemon 1 clove garlic finely minced

6 generous handfuls lamb5 s lettuce or other tender small salad greens

1 avocado, cut into hunks (2 per plate) vinaigrette (recipe follows) juice of 1 lemon

Grill or steam asparagus until al dente. Dry scallops thoroughly before cooking. Grill or pan-sear scallops in a little olive oil untiljust cookedthrough. Place asparagus and scallops under a heat lamp, or cover them loosely with foil

to keep warm. Cook pancetta and drain off fat. In a small bowl, mix together
parsley, lemon zest and garlic. To assemble the salads, place a handful of lettuce on each of 6 serving plates. Divide asparagus, avocado and scallops among them. Sprinkle with lemon zest mixture and pancetta, and drizzle with vinaigrette. Pour a small amount of lemon juice over the scallops only.
vinaigrette 6 tablespooons olive oil 1 1/2 tablespoons lemon juice 1 tablespoon balsamic vinegar salt and freshly ground pepper to taste

Whisk all ingredients together.

ZUCCHINI, TALEGGIO AND MASCARPONE TIMBALES

WITH RED PEPPER COULIS

from afirst course served atII Chiostro in Pienza
recreated by Dick Lonergan serves 8 as afirst course 3 medium green zucchini 3 medium yellow zucchini
olive oil

4 ounces mascarpone cheese 8 ounces taleggio cheese 1 1/2 cups Red Pepper Coulis (see separate recipe)

Cut zucchini lengthwise into 1/8 inch slices - a mandoline works extremely well. Discard the end slices (those with all the skin showing). There should be at least 16 slices of each color. Brush with olive oil and grill (or broil) until
cooked, about 3 minutes. This looks best if there are grill marks on the
zucchini.

Place a slice of grilled zucchini in the bottom of a 4 or 5 inch cup or bowl so

that it drapes over both sides. Place the next slice (of the other color) at a right
angle. Repeat, alternating colors, until there are 4 or more slices in each bowl. Place 1/2 ounce (about 1 heaping teaspoon) mascarpone cheese in the bottom of the bowl, on top of the zucchini. Push a 1 ounce piece of taleggio with rind removed into the mascarpone. Fold the ends of the zucchini slices over each other to form a packet.

Heat in a 250 degree oven or warming drawer until the cheese is melted, about 15 minutes. Unmold each timbale over 2 tablespoons Red Pepper Coulis, and spoon a little more on top.

II Chiostro served this with a lightly dressedfrisee. This combination makes a nice luncheon dish. The timbales arejust as good the next day reheated in an oven or microwave. See www.talezzio.it for a description ofthis cow's milk cheese, which is a soft, aromatic cheesefrom Lombardia and a couple of neighboringprovinces. Mary, Dick, Anne, and Wells enjoyed this at the end of
our hikefrom Siena to Pienza!

SOUP OF BITTER GREENS WITH CHEESE DUMPLINGS via Anne Halsted

serves 4

1 cup slightly packed freshly grated Parmesan cheese (4 ounces) 1 cup slightly packed freshly grated Pecorino Romano cheese (4 ounces) 3/4 cup fine dry bread crumbs (3 ounces) 1 tablespoon finely chopped flat-leaf parsley 4 large eggs, lightly beaten 2 garlic cloves, minced 2 tablespoons extra virgin olive oil 1/2 pound bitter greens, such as escarole or chicory, coarsely chopped 2 quarts chicken stock salt and freshly ground pepper extra grated Pecorino for the table

In a large bowl, combine the Parmesan with the Pecorino, the breadcrumbs, parsley, eggs and half the garlic. Stir until a soft dough forms. Using moistened hands, roll the mixture into 3/4 inch balls and arrange in a single layer on a baking sheet lined with plastic wrap. Refrigerate until chilled and firm, about
30 minutes.

Meanwhile, in a medium saucepan, heat the olive oil until shimmering. Add the remaining garlic and cook over moderately high heat until softened, about 30 seconds. Add the greens and cook, stirring until wilted and just beginning to brown, 3 to 4 minutes more. Add the stock and bring to a simmer. Drop the dumplings into the simmering stock and cook until they rise to the surface, about 5 minutes. Seasonthe soup with salt and pepper and serve in deep bowls, passing extra Pecorino at the table.
The uncooked dumplings can be refrigerated overnight.

SMOKED TOMATO SOUP

from the San Francisco Chronicle adapted by Sue Gilbert

serves 6

2 tablespoons oil 1 onion, chopped 2 pounds Roma or Heirloom tomatoes, halved and smoked (directions follow) 1/4 cup flour
basil

2 tablespoons sugar (optional depending on tomatoes) 2 cups chicken stock

salt to taste

2 tablespoons tomato paste basil for garnish

Heat the oil in a large saucepan. Add onion and saute until softened. Add
smoked tomatoes and cook 10 minutes. Blend in flour, basil to taste, sugar, chicken stock, salt and tomato paste. Simmer 20 minutes.

Puree the soup. Serve, garnished with chopped basil if desired.

To smoke tomatoes: Use a stovetop smoker, or line a wok with foil, leaving an overhang of about 3 inches. Put wood chips (apple, alder, cherry, etc.) in the wok. Place a rack over the chips and put the tomatoes on the rack. Cover with a lid and bring the foil up to seal. Place wok over medium heat and let tomatoes smoke for 15 minutes. Wipe them with a damp towel to remove any smoke
residue on the skin.

Variation -- Yin/Yang soup: Make 2 batches ofsoup, one usingred tomatoes, andone using yellow. With the yellow tomatoes omit the tomato paste andadd

one more tablespoon offlour. Ladle the 2 soups simultaneously into bowls, side
by side.

FABIO'S YELLOW PEPPER SOUP

(ZUPPA DIPEPERONIGIALLI)
from Red, White, and Greens
via Anne Halsted serves 4 to 6

1 medium onion, chopped 1 celery stalk, chopped 1 carrot, chopped 3 garlic cloves, chopped 2 tablespoons extra virgin olive oil 11/2 pounds yellow peppers, seeded and cut into chunks 3/4 pound potatoes, peeled and cut into chunks 3 cups boiling water or light stock 3 tablespoons sea salt 11/2 teaspoons red chili pepper flakes (or more to taste) juice of 3 lemons 1/2 cup grated Parmigiano-Reggiano extra virgin olive oil for drizzling dill or parsley

Place the onion, celery, carrot and garlic in a 4 quart heavy-bottomed pot. Drizzle with extra virgin olive oil, stir to coat, and cook over low heat for 10
minutes until veggies are soft.

Add the peppers, potatoes, boiling water or stock, salt, and chili pepper flakes. Simmer for 15 to 20 minutes or until the potatoes are tender. Puree the soup in a food processor or with an immersion mixer until smooth, andtransfer back to keep warm. Add lemonjuice and taste. Adjust seasonings as desired.
Ladle the soup into bowls and top each with a sprinkle of grated Parmigiano and a C-shaped drizzle of extra virgin olive oil. Add a little chopped fresh dill
or parsley as a garnish.

Some people prefer using yogurt, sour cream, orcremefraiche instead ofthe
Parmigiano. All are good!

CARAMELIZED ONION PIZZA TOPPING

from James McNair'sNew Pizza via Dick Lonergan

1/4 cup olive oil 3 pounds yellow or white onions, thinly sliced 1 tablespoon minced garlic 1 tablespoon minced fresh marjoram (or 1 teaspoon dried) 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 11/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried) salt and pepper

In a large, heavy pan, heat the olive oil over medium heat. Add the onions and garlic and toss to coat well with the oil. Stir in the herbs and sprinkle generously with salt and pepper. Cover, reduce the heat to medium-low, and cook, stirring occasionally until the onions are soft and lightly colored, about 30
minutes. Uncover, increase the heat to medium, and cook, stirring frequently,

until the onions are very tender and well-caramelized, 35 minutes or longer.
Remove from heat and let cool to room temperature.

This very tasty topping can also be used in many otherways. It can be a topping for bruschetta, a garnishfor a salad, or even a small side dish.

RED MOLE SAUCE

by Maud Hallin
serves 12

enoughfor two large U. S. uchickens " 1 1/2 to 2 kilos each or, in hormonefree countries, 4 spring chickens 1 28-ounce can (about 800 grams) plain tomatoes 1 Tierra* bag of dried chiles for mole (4 ounces dried) (preferably a mixture of mirasol, pasilla, mulato and guajillo; anchos, serranos, and chipotles can also be used) oil for stir frying (no virgin necessary here)
15 cloves

1 cinnamon stick (break into pieces) 2 garlic cloves 1 large yellow onion, or 2 medium-sized 1/2 cup raisins 3/4 cup unsalted peanuts, or unsalted almonds

1 piece dark or bittersweet chocolate (a handful)

salt and pepper

Open chiles, discard seeds and stems and tear into pieces. Save some seeds in case you want the sauce spicier. Use gloves when you clean the chiles. Rinse the chiles quickly in water to clean. Put some oil in a pot or pan. Stir try chiles until they turn color. Be careful not to burn them. Leave chiles to soak in water to cover over night. If chiles float, weight them down with plate or
similar. Save that water!

In the same pot or pan, stir fry cinnamon stick and cloves. When spices are fragrant, grind them in coffee grinder, spice grinder or mortar. Stir fry chopped onion, garlic and raisins. Grind up, and add to cooking pot. Add
some of the water in which the chiles bathed.

Stir fry almonds (skins are o.k.) or peanuts, and add to cooking pot. The nuts act as a thickener of the sauce. If you want the sauce thicker, you can add ground up corn tortillas or in total desperation for lack of ingredients,
European peasant bread. But never Wonder Bread!!!!!!!.

When chiles are soft, grind them to a paste in blender, Cuisinart or similar. Use some of the chili water, as needed. Sue Gilbert (a co-author) will suggest putting the lid on the blender. Chile spots are hard to remove from your
10

RED MOLE SAUCE (continued)

clothing. Yes, this is the kind of meal when paper napkins are advisable, unless you love Clorox. In Mexico, this dish is called "mancha manteles" (makes spots on tablecloth). Add chili blend to the cooking pot.
Toss in the dark chocolate. The bittersweet or dark chocolate gives another depth to the flavors. Cook for 1/2 to 1 hour, so that spices blend. The sauce is best made at least one day in advance, so that flavors settle. You can cook it for as long as 3 to 4 hours on a slow burner.

Grind the canned tomatoes and add to the pot. Add the tomato juices. Add salt and pepper to taste. If you plan to freeze some of the sauce, leave out the
tomatoes in order to reduce the bulk in the freezer.

Leftover sauce is wonderful on a tortilla, with some grated cheese andthrown into the oven, as ifit were a pizza, for afew minutes. You may want tofry the tortilla quickly in some oilfirst. Why notaddsome nuggets ofchicken, sausage, or veggies! Improvise with what you canfind in your refrigerator.

Historically, this is an interesting recipe, as it combines the original ingredientsfrom the "New World" (chiles, chocolate, peanuts, and tomatoes) with those arriving early inMexicofrom the Orient (cloves andcinnamon) and those ofthe oldArab/Spanish world (garlic, raisins, and almonds). Originally the Mother Superior in a Puebla convent was supposed to have created this recipefor a dinner honoring the visiting viceroy. The convent was probably an upper class retirement homefor virgins and widows. Today, Oaxaca is alsofamous in Mexicofor its moles. Everybody makes their own

recipe, andyou may add and change this. Originally mole was served with the native turkey. However, itworks well with chicken, pork, or beef.
Some cooks add corianderseeds, aniseeds, sesame seeds (thickening agent), pumpkin seeds (also thickener), and epazote.

*Chiles can be boughtfrom Tierra Vegetables, 13684 Chalk Hill Road, Healdsburg, CA 95448-9041. Their web site is www.tierravegetables.com, or
call l-888-7Tierra. You can also send $2for their newsletter, orderform and
chile samples.

11

RED PEPPER COULIS

from Mary Lonergan makes about 11/2 cups

3 red bell peppers 2 tablespoons sun-dried tomatoes or sun-dried tomato pesto 2 tablespoons balsamic vinegar 1 to 2 tablespoons concentrated tomato paste

1 tablespoon good extra-virgin olive oil 1/2 teaspoon cumin

1/4 teaspoon cayenne pepper
salt to taste

Remove stem, seeds and ribs from red peppers and flatten. Place skin side up on a foil-lined baking sheet. Broil until well-charred (blackened). Wrap the foil around the peppers to seal and set aside for 5 minutes. Unwrap and remove
skin from peppers.

Place peppers and remaining ingredients in a food processor and puree until you reach the consistency you want. Taste and adjust with seasonings.
This is tasty with the Zucchini, Taleggio andMascarpone Timbales, but also greatas an all-around saucefor other things. You can experiment with various fresh orprepared ingredients, according to what you happen to have on hand.

12

WILD MUSHROOM PIZZA TOPPING

from James McNair 'sNew Pizza

via Dick Lonergan

1/4 cup unsalted butter 1 1/2 pounds flavorful mushrooms, sliced 1/2 cup port or dry sherry

2 tablespoons minced fresh thyme (or 2 teaspoons dried)

salt and pepper

In a saute pan, melt the butter over medium heat. Add the mushrooms and cook, stirring frequently, until almost tender, about 5 minutes. Add the port or sherry, thyme, and salt and pepper to taste and continue cooking until the liquid has evaporated, 2 to 3 minutes longer. Set aside to drain in a strainer while
cooling.

For pizza, this is especially good because it isfull offlavor, but not too moist.

13

BULGUR WHEAT PILAF

adaptedfrom recipe on a box of bulgur wheat

by Mary Lonergan serves 4 generously

2 tablespoons butter 1/2 cup celery, chopped 1 medium onion, chopped 1/2 cup fresh mushrooms, sliced 1 cup bulgur wheat 1/2 teaspoon dill weed
1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups chicken broth

3 tablespoons parsley, chopped 1/3 cup red bell pepper, chopped

Melt butter in a large skillet; add celery, onion, mushrooms and bulgur wheat. Stir constantly until vegetables are tender and wheat is golden. Add seasonings and broth; cover and bring to a boil. Reduce heat and simmer 15 minutes, or until liquid is absorbed and bulgur wheat is cooked. Stir in parsley and chopped

red pepper just before serving.

This is a nice, hearty accompaniment to grilled beef, chicken, or lamb. You can experiment with other ingredients, like chopped nuts, grated carrots, driedfruit or chopped olives.

14

CABBAGE AND POTATO GRATIN

from the recent edition ofFine Cooking adapted by Wells Whitney

serves 8 as a side dish

topping 4 strips thick cut bacon, diced 11/2 cups fresh coarse breadcrumbs 2 tablespoons unsalted butter, melted
Kosher salt

gratin

3 tablespoons unsalted butter 10 ounces Savoy cabbage (about 5 cups of roughly 3/4 inch pieces) Kosher salt & fresh ground black pepper 1 heaping teaspoon minced garlic 3/4 cup low-salt chicken broth 1/2 cup heavy cream 11/4 pounds red potatoes (4 medium), unpeeled 3 ounces grated Gruyere
Make the topping: Cook the diced bacon in a large saucepan over medium heat until very crisp. With a slotted spoon, transfer the bacon to paper towels. Pour the fat out of the saucepan, but don't clean it. Mix the breadcrumbs with the melted butter until well combined, add a pinch of salt and the bacon bits, set
aside.

Prepare the gratin: Over medium heat, melt the 3 tablespoons of butter in the pan that the bacon was cooked in. Add the cabbage and season with about 1/4 teaspoon salt and some pepper. Cook, stirring frequently, until the cabbage is wilted and beginning to turn brown, about 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream. Stir and scrape the pan and remove from heat.

Assemble and bake the gratin: Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 teaspoons Kosher salt and some pepper. Add the cabbage mixture to the bowl, scraping the pan well. Add the Gruyere, mixing thoroughly and gently. Scrape the mixture into the gratin dish prepared by rubbing with butter, smoothing and pressing the mixture until evenly distributed, then cover with the breadcrumb
15

CABBAGE AND POTATO GRATIN (continued)

topping. Cook in an oven preheated to 350 degrees until the top is well browned and the potatoes pull away from the edges, about 1 hour. Let cool for
15 minutes before serving.

I thought that we needed some more basic potato andvegetable dishesfor this year's cookbook - dishes that guys like me could throw together using whatever vegetables were around, some potatoes, throw into the oven while doing other things, andmatch with an easily prepared meat, like hamburgers or a steak.
Acknowledgements to Annefor helping me adapt this one.

16

FARFALLE WITH BACON AND ENDIVES

from Food & Wine, May 2003

adapted by Jeanne Milligan
serves 4 to 6

1 quart chicken stock or low sodium chicken broth 1 tablespooon extra virgin olive oil 1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces 1 pound farfalle 4 medium Belgian endives, cored and sliced crosswise 1 inch thick 3 large garlic cloves, thinly sliced 1/4 cup coarsely chopped flat leaf parsley 1 teaspoon finely grated lemon zest 1/4 cup freshly grated Parmesan cheese salt and freshly ground pepper 1 cup freshly grated Parmesan cheese for passing at the table

In a medium saucepan, boil the chicken stock over high heat until reduced to
one cup, about 20 minutes.

In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat.
Meanwhile cook the farfalle in a large pot of boiling salted water until the
farfalle are al dente.

Add the endives and garlic to the skillet and cook over moderatelyhigh heat, tossing until the endives are just wilted but still crisp, about 4 minutes. Drain
the farfalle and add it to the skillet. Add the reduced chicken stock, parsley,
lemon zest and bacon and toss well. Remove from the heat. Stir in the

Parmesan and season the pasta with salt and pepper. Transfer to a large bowl
and serve at once. Pass the grated Parmesan cheese.

Coarsely chopped curly green chicory is a great alternative to the endives; both offer a marvelous bitter edge andrefreshing crunch. A light, lemony Italian Pinot Grigio with acidity will balance the salty bacon andpick up the endives' slight bitterness, i.e. a 2000 Bidolior 2000 Tommasi
Le Rosse.

17

RIGATONI WITH WHITE BOLOGNESE SAUCE

from the New York Times

adapted by Sue Gilbert
serves 4

extra virgin olive oil 1/2 sweet onion, finely chopped 2 medium carrots, peeled and finely chopped 1 stalk celery, finely chopped
sea salt

black pepper 1 pound mild Italian pork sausage meat, removed from casings 1 pound ground beef (not lean) 1 1/2 cups dry Italian white wine 1 cube beef bouillon dissolved in 2 cups simmering water 11/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water 1/3 cup heavy cream 1 pound rigatoni

3/4 cup finely grated Parmigiano-Reggiano cheese

Add enough oil to a large, deep saute pan to coat base and place over medium high heat. When the oil simmers, add onion, carrots and celery and saute until glassy and just tender (about 5 minutes). Season lightly with salt and pepper. Add sausage and beef to pan, breaking it into walnut-sized pieces, and brown well. Pour in wine and keep at rapid simmer until the pan is almost dry, then pour in 1 1/2 cups of beef bouillon and lower heat to medium. Simmer gently, uncovered, until the bouillon is almost gone, stirring now and then. Meanwhile chop the rehydrated porcini into small pieces, reserving the liquid.

Bring a large pot of salted water to a boil. Add mushroom liquidto the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 20 minutes. Adjust salt
and pepper. Fold in cream. Remove from heat and cover.

Add rigatoni to boiling water and cook al dente. When the pasta is almost done, scoop out 1 cup of water and reserve. Drain pasta and return it to the pot. Pour pasta sauce on top and fold in with a spoon. Add a little pasta water to loosen the pasta; it should not be dry. (It will continue to soak up sauce on the way to
the table). Pass cheese at the table.

18

SIMPLE SCALLOPED POTATOES

from The Joy ofCooking

adapted by Wells Whitney with acknowledgements to Nancy Sullivan
serves 8

3 cups thinly sliced potatoes, preferably Yukon Golds 1 cup thinly sliced yellow onions 3 tablespoons flour 6 tablespoons butter, thinly shaved from a cold stick about 1/4 pound shaved sharp white cheddar cheese salt and pepper 11/2 cups whole milk or half and half

Grease or butter a 10-inch baking dish. In the dish, make three layers each with one-third of the first five ingredients. Start with potatoes and then onions; sprinkle with flour; spread butter and cheese; and season with salt and pepper. Warm the milk and pour it over the completed layers. Bake in a preheated oven at 350 degrees for about 1 1/2 hours, uncovered.

This recipe has been adaptedslightlyfrom the one in the dog-eared old 1964 edition ofThe Joy of Cooking byIrma Rombauer and Marion Rombauer Becker by cousin Nancy Sullivan. That's the year Nancy learned to cook Somehow Anne remembered, from years ago, thatNancy made some mean scallopedpotatoes -sol called and got these words ofadvice.

19

CHEDDAR-JALAPENO CORN STICKS

from Shelton Wiseman's recipe

via Katherine Koelsch Kriken

makes 14 sticks or one 9-inch loafofcornbread

1 cup yellow cornmeal

1 teaspoon sugar

1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup well-shaken buttermilk 1 large egg 4 ounces (1 cup) coarsely grated extra sharp cheddar 1/4 cup finely chopped scallions (white and green parts) 1 to 2 tablespoons finely chopped pickled jalapenos, drained 1/2 stick (4 tablespoons) unsalted butter, melted

Equipment: 2 well-seasoned cast iron corn stick pans, each with 7 (5 by 1 1/2inch) molds or a well-seasoned 9-inch cast iron skillet.

Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes. Whisk together cornmeal, sugar, baking soda, and salt in large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallions, jalapenos, and 2 tablespoons of butter, stirring until just combined.
Remove pans from oven and divide remaining 2 tablespoons melted butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes. If using skillet, pour all the batter into it and bake 15 to 20 minutes. Cool in pans for 3 to 5 minutes before removing. Serve warm.

20

WELLS' GARDEN MEDLEY

by Wells Whitney serves 4 to 6 as a vegetable dish

2 small chopped red onions 1 chopped red pepper 2 garlic cloves, minced
1/2 serrano or similar chile, minced

oil for sauteing

1 medium zucchini (if large remove seed section), sliced and quartered 4 Early Girl chopped tomatoes, or similar medium-sized tomatoes salt and pepper

Cook onions, red pepper, garlic, and chile in some oil, in either a skillet or a pot. When softened, add zucchini and tomatoes. Salt and pepper to taste.
Goodcold the nextday, with some capers, lemonjuice and choppedcelery. Or
use leftoversfor afrittata or omelet.

21

ALFONSO'S FISH IN "CRAZY WATER"

from Red, White, and Greens

via Anne Hoisted
serves 4 to 6

1 garlic clove, sliced 2 to 3 tablespoons extra virgin olive oil 1/2 pound cherry tomatoes, cut in half, or cubed plum tomatoes 1 fresh hot pepper or chili pepper flakes to taste 1 cup lightly salted water

1 1/2 pounds fish fillets (rockfish, red snapper, bass, or any delicately flavored
white fish) salt and freshly ground pepper

1 tablespoon chopped Italian parsley country-style bread, toasted

Put the garlic in a large nonstick skillet, drizzle with 1 tablespoon extra virgin
olive oil, and cook over low heat until soft. Add the tomatoes, hot pepper and

lightly salted water and bringto a simmer. Cook for 3 to 4 minutes or until the
tomatoes have softened.

Put the fish fillets in the skillet, sprinkle with salt and pepper, and cover. Cook
over low heat for 5 to 10 minutes or until the fish is done. Remove the fish to a

platter with a slotted spoon, top with the pan juices, sprinkle with parsley, and drizzle with the remaining extra virgin olive oil. Serve with toasted countrystyle bread.

22

BROILED LAMB CHOPS WITH HERB CRUST

from Ramekins
via Margie Ellis
serves 4

4 2-inch "double" loin lamb chops salt and freshly ground pepper to taste

1 heaping tablespoon each fresh rosemary and parsley leaves

1 clove garlic

1 tablespoon olive oil 2 tablespoons dried bread crumbs

Trim any excess fat from the chops. Season the meat all over with salt and pepper and set aside at room temperature. Chop the herbs and garlic together finely and combine with the bread crumbs, a pinch of salt and pepper, and olive
oil. Spread the herb mixture in a pie pan or plate.

Set the oven rack so the top of the chops will be about 2 inches from the heat. Preheat the broiler thoroughly.
Broil the chops for 2 to 3 minutes. Remove with tongs and press into the

seasoned mixture. Return to the broiler, seasoned side up. Broil for 3 minutes.
Remove and press the uncooked side into the herb mixture. Return to broil to
desired doneness.

For rare lamb, cook to an internal temperature of 125 degrees; or for medium rare, 130 to 140 degrees.

23

GRILLED FLATTENED QUAIL OR GAME HENS

WITH OLIVE SAUCE

from Lulu's Provencal Table adapted by Sisi Damner
serves 8

8 quail or 4 Cornish game hens

pepper

1 teaspoon fresh savory leaves, finely chopped 3 cloves chopped garlic 6 tablespoons olive oil
olive sauce

pinch of coarse salt 1 clove garlic, peeled and crushed

4 salt anchovies, rinsed and filleted, or 8 fillets

1/2 pound black olives, pitted 2 tablespoons olive oil

salt

With poultry shears, split the quail or game hens the length of the back, from

tail to neck. Open them out, skin side up, on a work surface and press firmly on
each with the heel of your hand to rupture the bones of the breast and the rib cage. Sprinkle with pepper, garlic, and savory, rub well with olive oil. Arrange side by side on a platter, cover with plastic wrap, and refrigerate for 4 to 5
hours.

Make a paste of the coarse salt, anchovies, and garlic in a food processor. Add
olives and reduce to a coarse puree, adding enough olive oil to render the puree supple but not liquid. Set aside in a small serving bowl for later.

Salt the poultry. On a preheated grill, about 6 inches from incandescent embers, grill the quail for about 10 minutes or the hens for about 20 minutes.
Grill first on the skin sides for about 4 to 5 minutes making certain the grill marks are brown not black, then grill on the open side.
Serve with the olive sauce.

This is a goodway to make game hens more interesting. The recipe isfrom Provence and is ever so good servedwith eggplant, peppers, andzucchini
24

HOPPIN' JOHN

from Karen Hess's Carolina Rice Kitchen

via Katherine Koelsch Kriken

1 cup dried black-eyed peas 2 tablespoons olive oil 1 ham hock (at least 1/2 pound), cracked (optional) 1 medium onion, coarsely chopped 6 cups water 1/2 teaspoon ground pepper 1 teaspoon crushed red pepper flakes 1 teaspoon salt 5 or 6 peeled whole tomatoes or 14 ounces canned tomatoes, drained 11/2 cups uncooked long grain white rice (Uncle Ben's)

Wash the peas in a colander and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium high heat, and brown the ham hock on
all sides. Add onion and cook until softened, about 5 minutes. Add water,

black pepper, red pepper flakes and salt, and bring to a boil. Let the mixture boil 10 minutes and then add peas. Maintain low boil, uncovered until peas are nearly tender (25 minutes for black-eyed peas). In a bowl lightly crush tomatoes and add to pot. Add rice to pot, reduce heat to
low, and simmer, covered, for 20 minutes.

Turn off flame and allow Hoppin' John to steam in pot, lid on, for 5 minutes. If using ham hock, remove from pot and shred meat. Fluff Hoppin' John, and add
shredded hock.

Serve with Jalapeno Corn Sticks or corn bread.

25

PICKLE FAMILY CHICKEN

from Judy Gray

serves 20+

marinade

1/4 cup salad oil

1 cup soy sauce 1/4 cup lemon juice

1/4 cup sherry 1/2 cup tomato sauce 1 large onion, chopped 3 cloves garlic, minced 27 large pieces of chicken

Mix marinade and marinate chicken overnight for at least 6 hours. Bake chicken in marinade at 350 degrees for one hour. Now you can put the chicken aside for up to a day or more before grilling it. If there are more thantwo hours between the baking and grilling, you should refrigerate the chicken andtake it
out an hour or so before grilling.

Grilling the pre-baked chicken should take only 12 to 15 minutes per piece at
the most.

This recipe was usedforyears by the Laurel Hill Cooperative Nursery when they had an annualfundraiser with the Pickle Family Circus. Itwas recently usedfor Wells' 70th birthday party to serve more than 100people. It's a great recipe! The chicken is moist, fully cooked, but not overcooked!

26

POLLO DE CREMA TOMATILLO

from Jan Chernojf

serves 6

6 boneless chicken breasts, skin on

2 yellow onions 4 cloves garlic

15 tomatillos

1 pint crema (Mexican sour cream)

kosher salt

Heat a cast iron pan over high heat. Brown both sides of the chicken breasts. Remove from heat and put the pan aside.

Chop the onions coarsely. Peel and slice the garlic. Saute the garlic and onion for 7 minutes. Quarter the tomatillos and put them in the pan with the onion
mixture. Cook for another 7 minutes. Remove from the heat and put the

mixture into a blender. Blend into a puree. Add 1 1/2 cups of crema and mix
again in the blender.

Arrange the chicken breasts in the pan over medium heat. Pour the tomatillocrema sauce over the chicken and cook for approximately 30 minutes, turning
the chicken once. Serve over rice.

27

PORK ROAST STUFFED WITH FIGS

adaptedfrom the San Francisco Chronicle

by Sisi Damner serves 8 generously fig stuffing

2 pounds fresh ripe figs (use the dark figs) 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon ground cumin 2 tablespoonsminced thyme leaves
2 cloves minced garlic 1 tablespoon paprika 1/4 teaspoon cayenne 2 tablespoons olive oil 2 tablespoons balsamic vinegar

1 4-pound pork roast,split halfway across for stuffing pocket fig grilling marinade (available at gourmet markets)
oil for searing 11/4 cups water

11/2 tablespoons balsamic vinegar

pork rub 1/8 teaspoon cumin 1 tablespoon paprika 1 tablespoon thyme Preheat oven to 375 degrees.

Saving 6 large figs, coarsely chop the remaining figs and put in bowl. Mix together salt, pepper, cumin, thyme, garlic, paprika, cayenne, olive oil and balsamic vinegar. Add this to the figs. Toss and turn the fig mixture, squishing the figs. Set aside. Rub the pork loin with the pork rub. Open up the pork roast and place a portion of the fig stuffing inside it and then tie the roast with string. Some of the stuffing may squish out, but not to worry. Save the additional stuffing for the
sauce.

28

PORK ROAST STUFED WITH FIGS (continued)

Heat oil in an ovenproof skillet over medium-high heat. When the oil is hot, add the roast, searing it on both sides, 3 to 4 minutes per side. Cover the roast with fig grilling marinade, and move the roast to the oven. Roast for 15 minutes then add 1/2 cup water and turn the roast. Continue roasting until meat thermometer reads 145 to 150 degrees. When the roast is done, move it to a platter and cover with foil while you are preparing the sauce.

To make sauce, put your pan back on the stovetop over high heat. Add 1/2 cup water, scraping loose bits and deglazing the pan. Stir in 1 1/2 tablespoons balsamic vinegar and another 1/4 cup water. Add the remaining fig stuffing
mixture. Reduce heat to medium and simmer the sauce until it thickens and

reduces. Chop up the reserved figs and add to the sauce.

Carve the roast in 1-inch thick slices reserving the juice (add it to the sauce). The roast will hold together better if you remove one string at a time while carving. Arrange the slices on a platter overlapping and pour the sauce on top
of the meat.

This porkwas a real hit. I changed certain things in the recipe. I added many morefigs (easyfor me, since they grow abundantly on ourfig tree!). In adding morefigs, I more than doubled the sauce. I also changedthe meatfrom two pork tenderloins tied together to onepork roast openedon one side. I like pork roasts betterfor this type ofentree. I also added thefig marinade and that
made a nice glaze to the roast!

29

POZOLE

from Jan Chernojf

2 cups dried hominy (available at Mexican groceries) or canned 2 pounds pork loin 2 tablespoons olive oil
1 onion

1 head garlic
32 ounces chicken broth

2 bay leaves 1 tablespoon cumin 3 huajillo chiles

kosher salt

garnish chopped radishes lemon wedges chopped cabbage

cilantro

Soak the dried hominy for 4 hours prior to use. Cut the pork meat into stewsized pieces. Heat the olive oil in a large pot until just smoking and brown the meat until just pink. Remove the meat and set aside. Chop the onion and garlic, and saute in the oil in which the meat was browned. When the onion is translucent, add the chicken broth, hominy, bay leaves, cumin and salt to taste.
Set the heat on low and cook for two hours.

Soak the dried huajillo chiles in warm water. Devein and turn into a paste with more warm water. Add to the broth depending on the amount of spice you
want.

In the last half hour of cooking, put the browned pork back in the pot. Garnish. This hearty soup is servedfrequentlyfor brunch or lunch with the garnish and
tortillas.

30

STEW FOR DOGS

from the San Francisco Chronicle

via Tucker Halsted-Whitney and Jake Lonergan (Beau Gilbert and Gladys Damner like it too)

2 pounds ground turkey 2 carrots, cut into pieces (optional since Tucker hates them) 2 apples, cored and cut into chunks 1 or 2 sweet potatoes or yams, cut into chunks 1 bunch green veggies (broccoli, green beans, etc.) 3 cloves garlic, peeled 2 tablespoons olive oil 2 tablespoons molasses 1 tomato, quartered 1 cup uncooked brown rice 6 cups water

Brown the turkey in a large pot or Dutch oven. Add all the other ingredients, bring to a boil, and simmer until the rice is cooked, about 35 minutes. Puree the
stew with an immersion blender. Let cool.

Jake gets a couple ofreally heaping tablespoons each meal insteadof1/2 cup ofhis dryfood.
This recipe is particularlyfun becauseyou don't have topeel or wash the veggies! However, ifyou want to serve this to your spouse, you might want to add a little seasoning and make him/her sit!

31

OATMEAL LACE COOKIES

from Melanie Jackson

via Mary Lonergan 1 cup sugar 1/2 cup butter

1 cup oatmeal
legg

3 tablespoons flour 1/2 teaspoon baking powder 1 teaspoon vanilla 1/4 teaspoon salt

Cream butter and sugar, add egg and oatmeal and mix well. Add remaining ingredients. Place a scant teaspoon of batter, 12 to a cookie sheetlined with foil, allowing plenty of room for cookies to expand. Bake at 350 degrees for less than 5 minutes until golden. Cool completely before removing.

LEMON MOUSSE

from Melanie Jackson

serves 4

4 lemons, grated and juiced 1 envelope gelatin mixed with 2 tablespoons water 1 cup sugar (or 3/4 cup for less sweetness) 1 cup egg whites (from about 6 eggs) 1 cup whipping cream 1 pint fresh berries

Grate lemon rinds into saucepan. Add gelatin and water, 1/2 cup lemon juice and sugar. Stir over medium heat until gelatin dissolves. Chill until syrupy but not set. Beat egg whites until stiff and fold into lemon mixture. Whip cream and fold into rest. Pour into individual wine glasses or a one-quart container
and chill. Serve garnished with fresh berries.

Melanie Jackson is a very popular caterer at Tahoe who has done a lot of

parties and weddings at the Lonergans 'place. The Lemon Mousse was served
with the Oatmeal Lace Cookies at a ladies' luncheon given byafriend, and they
were a big hit.
32

PANNA COTTA

from Judy Witts Francini atRamekins

via Anne Halsted

serves 6 (or 8 less generously)

1/2 envelope Knox gelatin 1/4 cup cold water 3 cups whipping cream 1/3 cup sugar or equivalent of Splenda 1 teaspoon vanilla

Soften the gelatin in cold water. Heat cream over low heat. Add sugar and stir until dissolved. Add vanilla and gelatin. Heat until the cream begins to steam,
but do not let it boil. Pour the mixture into individual dishes (or a serving dish),
and let it cool.

This can be served is even better served with afresh berry coulis (see below) that is addedafter the Panna Cotta has cooled- or even with a dash of
balsamic vinegar orjust withfresh berries.

RASPBERRY COULIS

from Mary Lonergan makes enoughfor 8 servings ofPanna Cotta

4 cups raspberries (or whatever berries are in season) 2 to 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice Chambord, creme de cassis, Cointreau, or other liqueur (optional) Puree the berries in a blender or food mill. Push through a fine-mesh strainer to

remove seeds (this can take quite a while). Add sugar, lemonjuice and liqueur
to taste. Pour over the cooled Panna Cotta.

This dessert can be made very Atkins-friendly by usingSplenda instead of

sugar.

33

PLUM TORTE

from Maria Koretz

via Sue Gilbert

1 cup sugar

1/2 cup sweet butter 1 cup unbleached flour, sifted 1 teaspoon baking powder pinch salt
2 eggs

24 halves pitted prune plums sugar, lemon juice and cinnamon to taste Cream sugar and butter. Add flour, baking powder, salt and eggs and beat well. Spoon batter into a 9-inch springform pan. Place plum halves skin side up on top of batter. Sprinkle lightly with sugar, lemon juice and cinnamon. Bake at 350 degrees for 1 hour. Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve plain, or with vanilla ice cream or whipped cream.
To servefrozen tortes, defrostand reheat briefly in a 300 degree oven.

34

SAUTEED PUMPKIN CRISP

from Ramekins
via Margie Ellis
serves 6

5 cups sliced pumpkin (sugar pumpkin or butternut squash) 4 tablespoons melted butter
3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 cup cream 2 tablespoons dried cranberries soaked in 1 tablespoon rum

pecan crisp topping

4 ounces butter

7 tablespoons brown sugar 7 tablespoons flour 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/2 cup toasted chopped pecans
Preheat oven to 350 degrees.

Saute pumpkin slices in butter untiljust colored and barely soft. Reserve. Mix sugar and spices. Layer a 10-inchporcelain quiche plate with the pumpkin slices. Evenly sprinkle the sugar mixture between the slices. Pour the cream over the pumpkin slices. Place in oven and bake for 25 minutes until the pumpkin is soft. As the pumpkin is baking, mix all the topping ingredients in a
bowl until the mixture resembles coarse meal. Remove the pumpkin from the oven and sprinkle the crisp with the rum-soaked cranberries and the pecan crisp

topping. Return to the oven and bake for 25 minutes more until the crisp is bubbling and the topping is golden. Cool slightly and serve with rum raisin ice
cream.

35

CHEESE-EGG CASSEROLE

adaptedfrom an advertising recipe byKathy Lindenbaum

via Dick and Mary Lonergan
serves 8

4 tablespoons butter, chilled 11/2 teaspoons dry mustard small amount boiling water 1 cup heavy cream (or combination of sour cream and light cream) 1/2 pound shredded Gruyere or Emmenthaler cheese (or a mixture) 1 dozen eggs, lightly beaten
Preheat oven to 350 degrees.

Soften 1 tablespoon butter and coat a 9 by 12 inch or 8 by 10 inch glass baking

pan.

Dissolve dry mustard in a tiny amount of boiling water so that there are no lumps. Pour into cream.
Take half of the shredded cheese and sprinkle throughout buttered pan. Pour half of the cream over the cheese. Pour in all the eggs. Sprinkle rest of cheese over the top. Pour rest of cream over the cheese. Dot the top with the remaining 3 tablespoons of chilled butter.

Bake for 45 to 50 minutes until you're sure the eggs are set. Or, when almost set, turn off the oven and let sit another 10 to 15 minutes or so (you can't really
overcook this). Cut into pieces and serve.

The casserole is good warm, at room temperature, or reheatedin the microwave. Serve with red andgreen salsa and/or cremefraiche. Kathy is a long-timefriend ofMary's. She served this when we were visiting her andher husband Jeff in Seattle. We lovedit! And it is very suitablefor low-carb diets.

36

EGGS PIPERADE

adaptedfrom a Sunset recipe by MaryLonergan andErnita O 'Brien

serves 12

piperade 3 tablespoons olive oil 2 large white onions, halved and thinly sliced

2 green bell peppers, cut into 1/2 by 3 inch strips 2 red bell peppers, cut into 1/2 by 3 inch strips 2 yellow bell peppers, cut into 1/2 by 3 inch strips 1 pint cherry tomatoes, halved 1 pound baked ham, cut into 1/2 by 3 inch strips

In a large skillet, heat the oil over moderate heat. Add the onions and cook
until softened but not browned, about 5 minutes. Stir in the bell peppers and

cook until tender but still brightly colored, about 8 minutes. (This can be done ahead and kept at room temperature.) Add the tomatoes and ham to the skillet and cook over moderately low heat until just warm.
creamy scrambled eggs

4 tablespoons butter, divided into two equal portions

2 tablespoons all-purpose flour

1 cup sour cream 2 dozen eggs

3/4 teaspoon salt 1/8 teaspoon white pepper

In a small saucepan over medium heat, melt 2 tablespoons of the butter. Stir in flour and cook until bubbly. Remove from heat and blend in sour cream. Return to heat and cook until bubbly and smooth; set aside. Beat together eggs, salt, and pepper. In a wide frying pan over medium-low heat, melt the remaining 2 tablespoons butter; pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Remove from heat and gently stir in sour cream mixture. Turn eggs into a serving dish and surround on two sides with piperade.
The beauty ofthis recipe is that you can multiply the amounts and make a nice

brunch dish that can be kept warm for several hours (the eggs staymoist and creamy). Ernita was Mary's cateringpartner, and they used this dish often.

37

TIMBALE OF EGGPLANT AND PEPPERS

WITH CARAMELIZED BALSAMIC VINEGAR

adaptedfrom Great American Classics by Judy O 'Shea serves 8 generously

2 1/2 cups seasonal vegetables such as zucchini, onions, eggplant, diced

6 cloves garlic 1 tablespoon olive oil 1 bunch fresh basil, finely chopped

3 Japanese eggplants sliced lengthwise, very thinly

10 eggs salt and pepper to taste 1/4 cup creme fraiche 1/4 cup freshly grated hard cheese 1 teaspoon salt freshly ground pepper hot sauce to taste (optional)

2 roasted red peppers, seeded 1/2 cup Gruyere, grated 1/2 cup Caramelized Balsamic Vinegar (see below)

Saute the vegetables (except the eggplant and red peppers) in the olive oil 10 to 20 minutes, depending on the veggies, until they are very soft, adding the basil
at the end, and cool. While the veggies are cooling, preheat the oven to 375

degrees. Soften the eggplant slices in the microwave, 2 to 3 minutes and arrange them in an overlapping flower petal pattern in a large well-oiled souffle dish, leaving the stem ends hanging over the side. It is important that any spaces be
filled with odd bits of eggplant.

Break eggs into large bowl and beat gently with a fork. Add the creme fraiche, grated hard cheese, salt, pepper and hot sauce and mix well. When the veggies
are cool, add them to the egg mixture.

With a ladle, pour half of the egg-vegetable mixture into the souffle dish. Place the roasted, seeded red peppers flat on the surface, and then add the rest of the egg mixture. Fold the ends of the eggplant back overthe mixture and top with the grated Gruyere cheese. Form a circle of aluminum foil to very loosely tent (don't touch the edges, so that steam can escape). Bake in the middle of the oven for 1 hour; take off the aluminum foil. Bake another 15 to 20 minutes
until the eggs are well set. Use a skewer to test.
38

TIMBALE OF EGGPLANT AND PEPPERS WITH CARAMELIZED BALSAMIC VINEGAR

(continued)

When the timbale has cooled to room temperature (it will collapse a little, but this is not a souffle, so don't worry), run a knife around the edge to loosen. Place a serving dish large enough to hold and display the timbale, and invert. It should slide out quite easily. Garnish with a squash blossom, and present, passing the Caramelized Balsamic Vinegar to drizzle around the edges on
individual serving plates.

Caramelized Balsamic Vinegar: Put a whole bottle of balsamic vinegar in a small sauce pan and put it over high enough heat to boil, but not boil over. Reduce the liquid volume by at least 1/2. When it coats a wooden spoon and tastes slightly sweet, remove and let cool. (It will keep for months in the refrigerator and is delicious with roasted veggies, chicken, etc.). I prefer this dish at room temperature, but it can be servedwarm or cold.

39