ouk mom

***** *

2007

OUR FAVORITE RECIPES 2007

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

EDITOR:
Dick Lonergan

DESIGN CONSULTANT:
Mary Lonergan

PROOFREADER: Barbara Gately

RECIPE TESTERS: Peter bewees. Linda Belden, Barbara Gately, Tom Kemp, Keith Gilbert, Mike O'Shea, Eric and Karen Lonergan and all the chefs. Thanks to the many tasters
as well.

COVER ART:
"Wood-Fired Oven/9 by Dick Lonergan.

Mary and Dick Lonergan (and 11 other wood-fired oven owners) spent a week in June at MugnainVs Art of Wood-Fired Cooking Class in Tuscany. Andrea Mugnaini is the U.S. importerof the Valoriani ovens used in many restaurants and homes. She also offers cooking classes in Watsonville and Healdsburg for
her customers. The oven on the cover is ready to start baking pizzas (or cooking lasagna or roasting vegetables).

OUR FAVORITE RECIPES 2007

Starters Ceviche (Fish Marinated in Lime and Lemon Juice)
Cheddar-Parmesan Gougeres
Crab Cakes

1
2
3

Duck Prosciutto

Zucchini Aljouke

Salads

Arugula Salad with Grapes, Fennel, Gorgonzola and Pecans

Butter Lettuce, Apple, Endive, Walnut and Cheddar Salad with Honey Vinaigrette Chopped Salad with Lemon Vinaigrette and Salmon

6
7 8

Couscous Salad with Spinach and Creamy Lemon-Chive Dressing Grilled Pepper Salad

9 10 11 12 13
14
15

Soups

Cream of Cauliflower Soup with Curry and Apples Fresh Mushroom Soup Savory Chilled Curry-Apple Soup

Sauces

Chimichurri Sauce
Tkemale Sauce

Side

Corn and Zucchini Baked Fritters

16

Dishes

Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese and

Olives

17
18

Stir-Fried Cabbage with Cumin Seeds

Tomatoes with Crispy Bread Topping

Starches Fragrant Basmati Rice

19
20

Fresh Fettucine with Butter, Peas and Sage Sauce

Wheat Berry Taboulleh

21
22

11

OUR FAVORITE RECIPES 2007

(continued)
Main Dishes Bobotie (South African Malay Dish) Crisp-Skinned Salmon with Chimichurri Sauce Halibut with Fennel, Chickpeas and Saffron Aioli Lamb Patties with Mint-Yogurt Sauce Latin Spiced Pork Tenderloin
Rabbit with Mustard Sauce Roasted Halibut with Walnut Crust
23 24

25
26 27

28
29

Spicy Black Bean Chili Sweet and Spicy Chicken Curry in a Hurry Zuni Roast Chicken and Braised Fennel with Meyer Lemon and
Parmesan

30
31 32

Desserts

Chocolate Pave with Prunes and Candied Orange Peel

Cranberry Souffle
Fiona's Buttermilk Panna Cotta

34
35

36
36 37

Hazelnut-Hot Fudge Sauce

Heath Bar Crunch Cheesecake

Jerusalem Cheese and Honey Pie

Lemon Pound Cake Lemon Souffle Cakes

38
39 40 41

Pears Poached in Red Wine with Spices

Smith Island Cake

42
44

Salzburger Nockerl Brunch Linny's Yummy Baked French Toast Fallen Goat Cheese Souffles on Wilted Spinach

45

46
48

Summer Vegetable Frittata

in

OEVICHE (FISH MARINATED IN LIME AND LEMON JUICE)

from the Time-Life Latin American Cookbook
via Dick Lonergan
serves 12

1 cup fresh lime juice 1 cup fresh lemon juice 4 dried Japones chiles, seeded and ground (about 1 generous teaspoon)
2 medium red onions, halved and sliced 1/8 inch thick

1/4 teaspoon finely chopped garlic 1 teaspoon salt freshly ground black pepper 2 pounds of halibut (or sole or sea bass) filets, cut into 3/4-inch pieces 1 head butter lettuce, separated into leaves 2 red chiles, seeded and cut lengthwise into 1/8-inch wide strips

In a large glass bowl, mix the juices, dried chiles, onion slices, garlic, salt and a few grindings of pepper. Place the fish in a flat glass or ceramic dish and pour this marinade over it. Cover and refrigerate for at least 3 hours (overnight is better), until the fish is white and opaque. Stir occasionally.

To serve, place lettuce leaves into a cup-shape on each plate. Place a portion of fish on each, together with some of the onion slices and a couple of strips of red chile. Use the marinade as a dressing. Serve at once.
Serve on a colorful plate. In Peru, this dish is traditionally garnished with 1 1/2-inch rounds of warm corn on the cob and 1 1/2 inch-roundpieces of warm sweet potatoes or yams. Sue DeVoe, who grew up in Peru, asked us to make thisfor a Peruvian dinner at her Tahoe house.
Japones are also known as Hontaka, Santaka or Oriental style chile peppers. You can find them in Latin American Markets. Though they're native to Mexico and widely used in Latin American and Caribbean cuisine, they are extremely popular in Japan and China as well. They are hot.

CHEDDAR-PARMESAN GOUGERES

from several recipes adapted by JeffLindenbaum makes 25 to 30 puffs (using 2-inch mounds)

1 cup grated sharp white cheddar cheese

1/2 cup grated Parmesan cheese

1teaspoon dry mustard

1/8 teaspoon Cayenne pepper

1cup milk orwater

1/2 cup unsalted butter 1/4 to 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup all-purpose flour

4 or 5 eggs
Preheat oven to 375 degrees.

Mix the two grated cheeses together, along with the mustard and Cayenne

pepper and set aside. Combine milk or water, butter, salt and sugar and heat

until the butter is melted. Add flour and stirvigorously with a wooden spoon until the dough forms a firm ball.
Place the dough in the bowl of a heavy-duty electric mixer with a flat paddle. Add the eggs and incorporate, one at a time. Then add 1 1/4 cup of the cheese mixture, reserving 1/4 cup for later, and thoroughly mix. Continue to mix at moderately high speed to create the maximum amount of air in the dough, which should have the consistency of very thick mayonnaise. Transfer the dough to a pastry bag (or plastic bag) fitted with a plain tip. Pipe into 1 1/2 to 2-inch mounds onto a baking sheet, about two inches apart.
Sprinkle the puffs with the remaining 1/4 cup cheese mixture, and bake in a for 25 to 30 minutes or until golden brown; check periodically to be sure they don't brown too much. When they are done, turn off the heat and allow the puffs to dry out in the oven for 1 or 2 minutes before removing them. Serve gougeres hot from the oven or at room temperature or chilled with a filling of your
choice.

These make your house smell so good! They are great to freeze and have on hand for a good hors d'oeuvre.

CRAB CAKES from the Williams-Sonoma Catalog via Judy Gray

serves 4

1 pound cooked fresh crabmeat, flaked 1 egg, lightly beaten 1 cup plus 1 tablespoon mayonnaise 1/2 cup white bread crumbs or panko 4 green onions, white parts only, thinly sliced 1/4 teaspoon salt, plus more for the dressing 1/4 teaspoon white pepper, plus more for the dressing 1/8 teaspoon Cayenne pepper, plus more for the dressing 2 teaspoon Dijon mustard 1 1/2 tablespoon lemon juice 2 tablespoon roughly chopped fresh dill 4 tablespoons unsalted butter 2 tablespoons olive oil
leaves from 1 head of butter lettuce

6 radishes, cut into matchsticks

In bowl, stir together crabmeat, egg, 1 tablespoon mayonnaise, bread crumbs, green onions, salt, white pepper and Cayenne pepper. Form into 8 patties. Cover and refrigerate 2 to 12 hours. In a blender, mix 1 cup mayonnaise, mustard and lemon juice. Add salt, white pepper and Cayenne pepper to taste and blend until smooth. Pulse in dill. Refrigerate dressing.
In electric skillet set to 350 degrees or in a heavy skillet over medium heat, melt butter with oil. Fry crab cakes until golden brown, 5 to 6 minutes per side. Drain on paper towels. Serve on a bed of lettuce and radishes; pass dressing.
The crab cakes can be made smallerfor a first course or passed as an appetizer with dressing on the side. The dressing is also good on top of the crab cakes. You may want to dress the greens with a simple vinaigrette.

DUCK PROSCIUTTO

from Michel Guerard at Eugenie-les-Bains adapted by Judy O'Shea serves 8 as a first course
2 large filleted duck breasts (magret)

1cup Kosher salt or gros sel 1/4 cup sugar

2 sprigs fresh thyme

1clove garlic, peeled and minced

1 bay leaf, torn into 4 pieces 1 teaspoon coriander, crushed (optional) 2 teaspoons black peppercorns, crushed

With a very sharp knife, trim away the skin on each fillet, leaving a thin layer of
fat.

Mix all of the cure ingredients. Line a clean plate with plastic cling wrap and lay out 1/4 of the cure mix. Lay a fillet fat side down on the salt. Cover with

another 1/4 of the mix and wrap tightly. Repeat with the second fillet.
Refrigerate for 3 days.

Unwrap, completely wipe off the salt, give the fillets aquick rinse and dry
thoroughly with plenty of paper towels. Now re-wrap each fillet in a doubled

layer of muslin. Tie with string like a parcel and then hang each parcel from one
of the racks in the refrigerator (if your refrigerator has racks). If not, place the wrapped parcels on a stainless cake cooling rack in the fridge - the aim being to

maximize the air circulating around the parcel. After 2 weeks, the parcels
should feel quite firm but not rock-hard.

Slice very thinly with a sharp knife. Do not cut until you are ready to use as the breast hams will darken on contact with the air. This can be delayed by brushing the meat with the faintest trace of a good extra virgin olive oil. Season with freshly ground black pepper.
Each duck breast should make 12 to 15 very thin slices to be placed on your
favorite tossed salad.

/ like to serve a salad tossed with a blue cheese vinaigrette with very thin slices of under-ripe pears and a sprinkling of lightly crushed walnuts.

ZUCCHINI ALJOUKE

from Evelyne Saglibene adapted by Judy O'Shea serves 6 to 8 as a dip or spread

2 medium sized zucchini, washed and ends cut off

2 cloves garlic, peeled, center removed and crushed 1/2 teaspoon harissa (or more to taste, depending on how hot your harissa is) 1/2 teaspoon roasted and ground caraway seeds 1/2 teaspoon freshly roasted and ground coriander seed 15 Greek style black olives, pits removed and chopped juice of 1/2 lemon 2 tablespoons olive oil (plus a little to decorate with after) salt and pepper to taste

Cut the zucchini in rounds and steam for about 20 minutes until quite mushy. When cool, squeeze by hand until most of the water is removed. Crush the flesh with a fork. Add the garlic, spices, olives, lemon juice and olive oil and mix well. Put in a bowl and drizzle with a bit more olive oil and pass with bread and vegetables.

Evelyne is French, but was born in Algeria. In northern Africa, many vegetables are served as "aljouke" or "salads" which we would use like a condiment, dip or spread. She serves sauteed summer vegetables with lots of garlic and this as a side to eat with the veggies. We tested it as an accompaniment to celery and toasted pita triangles.
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can be purchased at Mistral in San Francisco's Ferry Building (or Middle Eastern stores or specialty markets) in a tube, can or jar.

ARUGULA SALAD WITH GRAPES, FENNEL,

GORGONZOLA AND PECANS

from Cook's Illustrated

adapted by Jeanne Milligan serves 6

4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil

1small shallot, minced very fine (1 tablespoon)

1/4 teaspoon salt and more 1/4 teaspoon pepper and more

1/2 small fennel bulb, cored, trimmed ofstalks, and sliced very thin (about 1
cup); fronds chopped coarse (about 1/4 cup)

5ounces lightly packed baby arugula (8 cups)

6 ounces red seedless grapes, halved lengthwise (about 1 cup) 3 ounces Gorgonzola cheese, crumbled (1/4 cup)

1/2 cup chopped pecans, toasted

Whisk jam, vinegar, oil, shallot, salt and pepper in a large bowl to make a
vinaigrette. Toss fennel with the vinaigrette and let stand 15 minutes. Add arugula, fennel fronds and grapes; toss and adjust seasonings with more salt and

pepper. Divide salad among individual plates; top each with a portion of
Gorgonzola and pecans. Serve immediately.
This is an unusual combination and somehow always a great hit. It must be the sweet grapes and the bite in the arugula - can't miss.

BUTTER LETTUCE, APPLE, ENDIVE, WALNUT AND CHEDDAR

SALAD WITH HONEY VINAIGRETTE

from the San Francisco Chronicle, September 20, 2006 via Jeanne Milligan

serves 4 to 6as afirst course

Honey Vinaigrette
2 tablespoons honey 3 tablespoons cider vinegar

1/4 teaspoon Kosher salt

pinch pepper

3 tablespoons extra virgin olive oil

Salad

1/2 head butter lettuce, torn into bite-size pieces

2 to 3 heads endive, ends trimmed and cut into 1/4-inch slices

1 large apple, cut into 1/2-inch dice

3/4 cup chopped toasted walnuts (or pecans) 1/2 cup shredded aged white cheddar cheese

2 tablespoons chopped chives (optional)

To prepare vinaigrette, whisk together honey, vinegar, salt and pepper. In a slow and steady stream, whisk in olive oil until well combined. Set aside.

In a large bowl, toss lettuce with endive, apple and walnuts. Lightly dress salad
with vinaigrette. Fold in cheese. Serve garnished with optional chives.

Men especially like this salad, but I like it because served after the entree, it
serves as both the salad and cheese course.

CHOPPED SALAD

WITH LEMON VINAIGRETTE AND SALMON

from the Seattle Times, July 12, 2007 via Kathy Lindenbaum and Sue Hemmy
serves 6

Lemon Vinaigrette 4 tablespoons lemon juice 3 tablespoons olive oil

1 teaspoon dry mustard

1/4 teaspoon Cayenne pepper 1/2 teaspoon sea salt

freshly ground pepper to taste

Chopped Salad
1/2 cucumber, peeled, seeded and chopped

1 cup marinated artichoke hearts, drained and coarsely chopped

3/4 cup finely diced red pepper

1/2 cup Walla-Walla or other sweet onion, chopped

3 cups shredded romaine lettuce

2 cups torn or very small arugula

1/4 cup chopped basil

1 1/2 to 2 pounds salmon filets, about 1 inch thick cut into 6 pieces, stovetop

smoked (see note below) and skin removed

To prepare vinaigrette, combine ingredients in a small jar. Shake, correct the seasonings and refrigerate until ready to use.

Toss all salad ingredients together. Then toss again with Lemon Vinaigrette,
reserving 1 tablespoon, and divide on individual plates. Top with the fish and

drizzle with the remaining dressing.

Salmon can also be grilled or poached with equally good results. For a really

good stovetop smoker see cameronscookware.com. You could also use mahimahi instead of salmon.

Thefish is a great addition to a really nice and refreshing chopped salad!

COUSCOUS SALAD

WITH SPINACH AND CREAMY LEMON-CHIVE DRESSING

from Patricia Wells, author of Vegetable Harvest via Jeanne Milligan

serves 8
Creamy Lemon-Chive Dressing
makes 1 1/4 cups (only 3 tablespoons are needed for the couscous salad) 2 tablespoons freshly squeezed lemon juice

1/2 teaspoon fine sea salt, or as needed

1 cup light cream

1/3 cup finely minced chives

Put lemon juice and salt in small jar, cover and shake to dissolve salt. Add

cream and chives. Shake to blend. Adjust salt to taste. Store, covered and
refrigerated, for up to 1 week. Shake to blend before using.
Couscous Salad

1 cup medium-grained instant couscous

1 teaspoon fine sea salt

1 tablespoon freshly squeezed lemon juice 2 cups loosely packed parsley leaves 1 tablespoon extra virgin olive oil 3 spring onions or scallions, trimmed and cut into very thin slices 5 ounces fresh spinach leaves, cut into a chiffonade (4 cups, loosely packed) 3 tablespoons creamy lemon-chive dressing

Combine couscous and salt in a large shallow bowl. Toss with fork to blend. Add 1 1/3 cups of very hot tap water, and fluff until grains are separated. Set aside; fluff occasionally until liquid has been absorbed, about 3 minutes.
Combine lemon juice, parsley and olive oil in food processor or blender and process until parsley is finely chopped, then toss with couscous and spring onions. This may be prepared ahead and refrigerated for up to 8 hours. To serve, toss spinach chiffonade with just enough dressing to evenly coat. Add to couscous mixture and toss gently until blended.
What a grand idea that works! You get your fresh spinach and it perks up the couscous. It is really the dressing that makes it special.

GRILLED PEPPER SALAD

from Food & Wine Magazine, June 2007 via Kathy and JeffLindenbaum serves 4 generously

4 large peppers, 1 each red, yellow, orange and green 1/4 cup extra virgin olive oil, divided 2 garlic cloves, minced 2 tablespoons toasted pine nuts

2tablespoons dried currants

1 tablespoon drained small capers 2 tablespoon sherry vinegar

1/4 cup coarsely chopped Italian parsley

1/2 cup crumbled feta cheese

salt and pepper to taste

Grill peppers over high heat, turning, until charred all over. Put peppers in a

closed paper bag (or wrap in aluminum foil) and let stand until cool enough to
handle. Peel peppers and discard charred skins, seeds and stems. Slice peppers

lengthwise into 8 to 12 pieces each and arrange on a platter.

In a small skillet, heat 2 tablespoons of the olive oil. Add garlic and pine nuts, and cook until golden, about 3 minutes. Stir in currants and capers and whisk in the rest of the olive oil. Let cool and then whisk in vinegar. Stir in parsley and

feta. Season with salt and pepper. Pour over peppers and serve.
Ifyou want to stretch this dish, you could easily increase the number ofpeppers without changing the rest. It would also be great to serve with sliced grilled steak, either on a buffetplatter or on individual plates.

10

CREAM OF CAULIFLOWER SOUP WITH CURRY AND APPLES from Hazel Stitt
via Sisi Damner

serves 6 to 8

4 cups chicken stock 2 teaspoons sweet butter 1 cup chopped yellow onions 2 teaspoons curry powder 1 teaspoon saffron threads 1 1/3 cups golden delicious apples, peeled and sliced 4 cups cauliflower florets, cut into small pieces

1cup heavy cream

salt and freshly ground pepper 2 tablespoons chopped chives (garnish)
Warm the chicken stock. Meanwhile, melt the butter in a medium heavy pot over medium heat. Add the onions and saute for 2 minutes, stirring. Add the

apples, curry powder and saffron and saute for 5 minutes, stirring to prevent browning. Add the warm chicken stock, cauliflower and bring to boil.
Turn down to simmer and cook until tender about 12 minutes. Stir in the

cream and cook for 3 minutes. Add salt and pepper. Puree in batches in a food processor or blender until smooth. Serve warm with chive garnish. It may be refrigerated and reheated. This recipe was given to me by my wonderfulfriend, Hazel Stitt. I have always loved the recipes she shares and have never had a failure! Thank you, Hazel. It is an unusual and very tasty soup.

11

FRESH MUSHROOM SOUP

from the Gourmet Cookbook

via Anne Halsted and Wells Whitney

serves 4

2 cups half and half

1 medium onion

4 tablespoons (1/2 stick) unsalted butter

3/4 pound mushrooms, trimmed and thinly sliced

4 teaspoons all-purpose flour

1 cup beef stock 1/4 California bay leaf

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper 2 teaspoons fresh lemon juice

Bring half and half just to a boil in a heavy saucepan. Remove from heat and

cover to keep warm.

Meanwhile, cut a 3/4 inch-thick crosswise slice from the center of the onion;
reserve the rest for another use (not in this recipe).
Heat butter in a 6-quart wide, heavy pot over moderately heat until foam subsides. Add mushrooms and cook, stirring, until golden brown, 8 to 10

minutes. Add onion slice, then sprinkle mushroom mixture with flour and cook, stirring, for 2 minutes. Add stock in a slow stream, stirring constantly.
Then add warm half and half, bay leaf, salt and pepper. Reduce heat to low and

cook, uncovered, stirring occasionally, for 10 minutes.

Discard onion and bay leafand stir in lemon juice.

Allyou need is a loafof crusty bread with some good butter and a salad to
make this a meal.

12

SAVORY CHILLED CURRY-APPLE SOUP

from Coopershill Lodge, Ireland via Kathy and JeffLindenbaum

serves 6 to 8

3 tablespoons butter 3 tablespoons plain flour 3 tablespoons medium-hot curry powder 3 pints chicken stock

1pint chilled heavy cream salt and freshly ground pepper

3 or 4 dessert apples (Fuji apples work well) juice of 1 lemon shredded fresh mint for garnish

Melt the butter in a large pan. Add the flour and curry powder and cook for 3

or4 minutes, stirring continuously. Gradually add the stock and bring to a boil,
still stirring. Remove from heat and leave to cool, whisking frequently to prevent a skin forming. Cover and chill for at least 4 hours.

Whisk in the cream and add salt and pepper to taste. Peel the apples and grate
into a bowl filled with the lemon juice - continuously toss as you grate the

apples so that they won't discolor.

After plating the soup in cream soup bowls, place a scoop of shredded apples in
the middle. Garnish with mint and serve.

Don yt be discouraged ifthe soup doesn }t look thick enough. By the time it cools
and the cream and other ingredients are added, the consistency changes. We

were served the soup in Ireland this year, and raved about it. We got the recipe
and now get raves when serving it ourselves!

13

CHIMICHURRI SAUCE

from Paul Johnson, proprietor, Monterey Fish Company

via Katherine Koelsch Kriken serves 4

1 large bunch flat-leaf parsley, stemmed and minced, about 2/3 cup 1/4 cup loosely packed fresh oregano, minced (or to taste)

1 to 3 cloves garlic, minced (depending on your taste)

1 teaspoon Kosher or sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground chile or Cayenne pepper

1/4 cup olive oil 1/4 cup good sherry or red wine vinegar
Combine the ingredients in a mixing bowl. Hand chopped ingredients will give
the sauce a more relish-like consistency, but it can be made in a food processor

for a less chunky texture. Just be sure to mash the garlic before processing with
the rest of the ingredients.

Serve this with Crisp-Skinned Salmon (page 24). In Argentina, this robust herb
sauce is commonly found on every table as an accompaniment tofish, poultry or meat. It can also be made with cilantro rather than oregano.

14

TKEMALI SAUCE
from Joyce Goldstein in the San Francisco Chronicle, February 23, 2006
adapted by Maud Hallin yields 2 cups (serves about 8)

8 ounces pitted prunes 1 1/2 cup water 2 tablespoons pomegranate juice 1 teaspoon grated lemon zest 1 teaspoon minced garlic 1 tablespoon chopped fresh basil

2 teaspoons chopped fresh cilantro

1/2 teaspoon Cayenne pepper or your favorite chiles lemon juice or vinegar to taste (about 1/4 cup)

salt and freshly ground pepper 2 tablespoons sugar (if prunes aren't very sweet)

Add the prunes to the water and pomegranate juice. If the prunes are dry, let
them soak for 30 minutes. Then simmer over low heat for about 30 minutes.

When tender, add lemon zest and garlic and puree in a blender. Stir in basil,
cilantro and Cayenne pepper. Taste and balance lemon juice, vinegar and sugar
as needed. The sauce should have the thickness of ketchup. It will thicken as it

sits. Serve at room temperature.

This is really easy and keeps in the refrigeratorfor about a month. It is best
with a rotisserie chickenfrom your favorite market. It can also be served with salmon, pork or turkey. Tkemali sauce is traditionally served in the Caucasus

region as an accompanimentfor shashlyk (skewered lamb or pork).

15

CORN AND ZUCCHINI BAKED FRITTERS

from the San Francisco Chronicle, June 22, 2007

via Judy Gray

makes 2 dozen

3 ears sweet corn (or 2 cups frozen corn kernels, thawed) 2 small zucchini, diced and seeds removed (about 2 cups) 1 medium shallot, minced (a generous tablespoonful) 1 1/4 cup all purpose flour, divided

1/4 cup yellow commeal

1/2 teaspoon baking powder 2 teaspoons salt or to taste black pepper to taste 3 ounces mild Gruyere cheese, grated 3/4 cup whole milk 1 large egg 1 tablespoon melted butter 1/2 teaspoon hot sauce or to taste creme fraiche for garnish

Preheat oven to 375 degrees. Bring a pot of well-salted water to boil. Blanch corn until crisp-tender, about 5 minutes. Remove and set aside to cool. Cut the
corn kernels off the cob and then add the zucchini; the amounts of each should

be similar, but more zucchini is all right too. Add the shallot. In a separate bowl, combine 1 cup of the flour, commeal, baking powder, salt and pepper; mix well. In another bowl, toss Gruyere cheese with the remaining 1/4 cup flour to ensure that the cheese is distributed throughout the batter; discard any loose flour. In a small bowl, blend milk, egg and melted butter with
a fork or small whisk and add hot sauce to taste. Pour the milk mixture into the

bowl of flour. Stir until just combined; then fold in the corn mixture and 3/4 of the grated cheese/flour mixture.

Place generous spoonfuls of batter (about 2 tablespoons) onto a parchment-

lined baking sheet. Top with the remaining cheese. Bake until golden and a
toothpick inserted into a fritter comes out clean, about 12 to 15 minutes. Run

fritters under the broiler to brown for about 3 minutes.

Serve warm with a garnish of creme fraiche. You can make tablespoon-sized fritters as hors d'oeuvres.
16

ROASTED GREEN BEANS WITH SUN-DRIED TOMATOES,

GOAT CHEESE AND OLIVES

from The Sonoma Diet via Mary Lonergan

serves 4

1 pound fresh green beans, trimmed 1 tablespoon extra-virgin olive oil

Kosher salt

ground black pepper 1/4 pound sun-dried tomatoes in oil, drained and coarsely chopped 1/4 cup Kalamata olives, pitted and quartered lengthwise 1 tablespoon fresh oregano, chopped 1 tablespoon lemon juice 1/4 cup feta or goat cheese, crumbled

Preheat oven to 450 degrees. Line a baking sheet with foil. Place beans on prepared baking sheet.
Drizzle the beans with olive oil and sprinkle with kosher salt and pepper; toss gently to coat. Spread the beans in an even layer. Roast for 10 minutes.

Stir beans. Roast about 10 minutes more or until beans are brown in spots and tender. They may look a little shriveled.

In a large bowl combine dried tomatoes, pitted Kalamata olives, fresh oregano and lemon juice. Add roasted green beans; toss gently to coat. To serve, sprinkle with crumbled feta or goat cheese.
This is a different way of cooking green beans that is easy and surprisingly good.

17

STIR-FRIED CABBAGE WITH CUMIN SEEDS

from Madhur Jaffrey in The New York Timesy November 15, 2006
via Anne Hoisted serves 6

1/2 large head green cabbage 3 tablespoons vegetable oil 1/2 tablespoon cumin or caraway seeds 1 teaspoon sesame seeds

1 yellow onion, halved and thinly sliced crosswise

1 teaspoon salt pinch of Cayenne pepper

1tablespoon lemon juice

1/2 teaspoon garam masala (or more to taste) Trim outer leaves off cabbage. Cut out and discard core and cut crosswise into long thin shreds (a bread knife is good for this).

Heat the oil in a wide skillet or wok over high heat. When hot, add the cumin and sesame seeds. When the seeds begin to pop, add the onion and cook, stirring often, until golden, about 3 minutes. Add the cabbage and cook, stirring often, until wilted and lightly browned but not cooked through, about 3 minutes

more. This can be made up to 2 hours in advance and held at room

temperature.

Just before serving heat the cabbage-onion mixture over medium heat. Add salt and cayenne and cook, stirring, until cabbage is soft, about 2 minutes more.

Stir in lemon juice and garam masala and serve.

This is an unusual and flavorful way to cook cabbage. Try serving it with sliced Latin Spiced Pork Tenderloin (page 27).

18

TOMATOES WITH CRISPY BREAD TOPPING

from The Sonoma Diet
via Dick Lonergan
serves 8

8 Roma tomatoes, cored and cut in half lengthwise (about 1 1/3 pounds)
Kosher salt

freshly ground black pepper

1/2 cup whole wheat bread crumbs

1/4 cup green onions, thinly sliced

2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon extra virgin olive oil 2 cloves garlic, minced

Preheat oven to 400 degrees. Sprinkle the cut sides of the tomatoes with Kosher salt and pepper. Arrange tomatoes, cut sides up, in a shallow baking pan or baking sheet. In a small bowl, combine the bread crumbs, green onions, thyme, parsley, tarragon, olive oil and garlic. Sprinkle on top of the tomato halves. Bake, uncovered, for 15 to 20 minutes, or until the tomatoes are heated through and the bread crumbs are browned and crisp. This is very easy for entertaining and looks good on a plate with meat and other vegetables. Be sure to use good tomatoes.

19

FRAGRANT BASMATI RICE

from Rachael Ray and Google via Judy Gray and Dick Lonergan
serves 8

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1teaspoon mustard seeds

2 3/4 cups water

1teaspoon salt
2 cups basmati rice

Wash the rice thoroughly before cooking to remove excess starch. After rinsing
two or three times, soak the rice for 30 minutes in cold water and drain.

Toast coriander, cumin and mustard seeds in the bottom of a medium saucepan

until the seeds pop and become fragrant. Remove seeds and grind them in a

food processor. Return to pan. Add water and salt and bring to a boil. Add
rice and cook, covered, over low heat for 20 minutes. Lift lid and allow steam

to escape for 5 minutes. Fluff rice with a fork.

This rice is a great companion to spicy dishes, especially Sweet and Spicy
Chicken Curry in a Hurry (page 31). You can also add nuts, driedfruits, cinnamon, or even pomegranate seeds.

20

FRESH FETTUCCINE

WITH BUTTER, PEAS AND SAGE SAUCE

from a Romana Raffetto recipe in The New York Times, September 10, 2006
via Jeanne Milligan

serves 6
1/2 cup butter, divided 12 fresh sage leaves (plus 12 more for optional garnish) 1 cup frozen petite peas

1/4 cup water plus more for the pasta

salt

freshly ground black pepper

1 pound fresh fettuccine

1/4 pound Parmesan cheese, grated, about 1 cup Preheat the oven to 325 degrees. Over medium heat, melt 1/4 cup of the butter

in a small saucepan. Add the sage leaves and cook until they are crisp. If you
cook 24 leaves, remove 12 for garnish. When the butter begins to brown, add the peas and cook, stirring for 1 minute. Add 1/4 cup water, cover the saucepan

and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper

to taste.

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2
to 3 minutes, drain well and toss with the remaining 1/4 cup butter, 3/4 cup of

the grated Parmesan and the pea and sage mixture. Transfer to an ovenproof
dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan and add the optional reserved sage leaves on each portion before serving.
Big favorite with teenage boys! Well, all men.

21

WHEAT BERRY TABBOULEH from The Sonoma Diet

via Dick Lonergan

serves 6

1 cup wheat berries, soaked overnight, rinsed and drained 1 quart (32 ounces) low sodium chicken broth 1/2 cup tomato, chopped 1/2 cup cucumber, peeled, seeded and chopped 1/3 cup snipped fresh parsley 3 tablespoons green onions, thinly sliced 2 teaspoons mint, snipped 2 teaspoons extra virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon Kosher salt (or to taste) lemon slices (optional)

In a medium saucepan bring the chicken broth to a boil and add wheat berries.
Return to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours (or

more), until tender. You may need to add water. Cool wheat berries.
In a large bowl combine cooked wheat berries, tomato, cucumber, parsley,

green onions, and mint.

For dressing, combine oil, lemon juice, and Kosher salt in a screw-top jar. Cover and shake well. Drizzle dressing over wheat berry mixture; toss to coat.

To serve, if desired, arrange lemon slices around edge ofbowl.

Tabbouleh is usually made with bulgur wheat, and this variation offers a nuttier
taste and chewy texture.

You can buy wheat berries in bulk at Whole Foods (or similar stores).

This is a great salad to take to apot luck supper.

22

BOBOTIE (SOUTH AFRICAN MALAY DISH)

from Laverne Cislo Silverman via Dick Lonergan
serves 8

2 pounds of ground lamb or beef 2 medium onions, chopped 2 carrots, grated or finely chopped
1 thick slice of white bread, cubed

2 1/2 cups milk, divided 2 to 4 teaspoons of lemon juice or vinegar 1 or more tablespoons chutney 1 or more tablespoon apricot jam 12 to 15 dried apricots, chopped 2 tablespoons sultanas (golden raisins) 2 eggs, beaten 2 tablespoons curry powder salt and pepper to taste lemon or bay leaves to garnish Preheat oven to 350 degrees and butter a 13 by 9 by 2 inch-baking dish. Brown meat, pouring off most of the rendered fat, and remove from pan. Saute onions and carrots. Soak bread in 1 1/2 cups of the milk for 10 minutes. Squeeze liquid from bread. Mix all ingredients up through sultanas (except 1 cup of milk). Transfer to baking dish. Cover with foil. Bake for 25 minutes. Beat remaining 1 cup milk with eggs; add curry, salt and pepper and pour over
meat mixture. Return to oven, uncovered, and bake until custard is set, about
10 minutes. Garnish with lemon leaves.

Bobotie is a South African dish consisting ofspiced, minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian uBobotok." It is traditionally served with white rice.
Laverne and her husband Alan travel to Africa each year. We were delighted when she cooked this for us, so we asked her to share her recipe.

23

CRISP-SKINNED SALMON WITH CHIMICHURRI SAUCE

from Paul Johnson, author ofFish Forever

via Katherine Koelsch Kriken

serves 4 to 6

two 12-ounce king salmon fillets, skin on 3 to 4 tablespoons Kosher or coarse sea salt 2 tablespoons olive oil

Salt skin side only of salmon fillets. The skin should be almost entirely covered
with salt. Refrigerate for 30 minutes to 1 hour.

Preheat oven to 475 degrees. Rinse the salt from the salmon and thoroughly dry. Place the salmon on a cutting board, skin side up. Holding an edge of the skin, slide the sharp edge of a chefs knife across the skin at a 90-degree angle away from you. Applying light pressure, repeat 8 to 10 times. This will draw excess moisture to the surface so it can be wiped away. With the sharp knife, lightly score the skin of the salmon in a Crosshatch pattern, making about 1-inch squares. Repeat with the other fillet.
Heat a comal or griddle pan over high heat on the stovetop until very hot. Add olive oil to the pan and lay the salmon skin side down. Shake pan immediately to keep skin from sticking. Cook for about two minutes, continuing to shake the pan often to keep the skin from sticking. Place into the oven for 15 minutes (do not turn the fish over). Cut the fillet in half and serve skin side up with Chimichurri Sauce (page 14).

This recipe gives a surefire method to makefish with crispy skin. It's important
to cook it in an edgeless or low-edge, flat steel pan such as a Mexican comal or

a cast-iron griddle pan. The technique used in this recipe will ensure crispskinned results with any skin-on filletfrom mackerel to black sea bass, whether grilled, sauteed or baked.

24

HALIBUT WITH FENNEL, CHICKPEAS AND SAFFRON AIOLI

from the San Francisco Chronicle, December 6, 2006

via Anne Hoisted
serves 6

6 halibut fillets, 5 to 6 ounces each

Kosher salt and freshly ground black pepper

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced 1 large fennel bulb, halved, cored and thinly sliced

2 large russet potatoes, peeled, halved lengthwise and thinly sliced

1/4 teaspoon saffron threads, steeped in 1/2 cup dry white wine

1 can (15 1/2-ounces) chickpeas, drained and rinsed

2 tablespoons chopped cilantro, plus more for garnish

1 cup water
3/4 cup canned Italian plum tomatoes
1/4 cup mayonnaise

2 cloves garlic, very finely minced or pounded to a paste with salt

Season the fish with salt and pepper. Heat the 1/3 cup olive oil over moderate heat in a skillet or Dutch oven that is large enough to hold all the vegetables with the fish on top. Add the onion, fennel and potatoes. Season highly with salt and pepper and stir well. Saute, stirring often, until the potatoes are almost tender but not browned, about 20 minutes. The potatoes must be almost fully cooked before you add the wine and tomatoes. Add the wine/saffron mixture,

chickpeas, cilantro and water. Put the tomatoes in a bowl and crush them well

with your hands, then add them. Cover and cook at a gentle simmer until the
potatoes are tender, about 15 minutes. Put the fish on top of the vegetables,
cover and cook just until the fillets are white throughout and flake when probed
with a fork, about 10 minutes.

In a small bowl, whisk together the mayonnaise and the garlic. Slowly whisk in the remaining 2 tablespoons olive oil, then whisk enough of the juices from the skillet to make a pourable sauce. Taste and add salt if needed.
With a spatula, carefully set the fish aside on a plate. Divide the vegetables among 6 soup bowls. Top the vegetables with the fish, drizzle fish with the sauce, garnish with chopped cilantro and serve immediately.

25

LAMB PATTIES WITH MINT-YOGURT SAUCE

from Rachael Ray via Dick and Mary Lonergan

serves 6

Lamb Patties

fresh cilantro leaves (about 1 cup) mint and basil leaves (about 1 cup total) 1 cup Greek style yogurt

1tablespoon ground cumin

4 teaspoons McCormick Montreal Steak Seasoning (garlic salt with cayenne and other peppers) 1 1/2 pounds ground lamb 1 or 2 tablespoons extra virgin olive oil
Mint-Yogurt Sauce 1 cup plain yogurt 2 tablespoons chopped mint leaves
salt (to taste)

2 teaspoons fresh lemon juice 1 small garlic clove, minced

Place herbs in a food processor and pulse grind them into a fine chop. In a
bowl combine the yogurt, herbs, cumin and Montreal seasoning. Add the meat

and mix to combine. Form into 6 patties and make an indentation with thumb
in middle of each (to help the patties cook evenly). Heat the olive oil in a non

stick skillet over medium high heat. Cook patties 3 or 4 minutes on each side.
Whisk together yogurt, mint, lemon juice and minced garlic. Add salt to taste.

Serve with lamb patties.

We like to serve these lamb patties on a bed of lentils (we just heat pre-steamed lentils from Trader Joe's and mix in a little chopped red pepper, sliced green onion and lemon juice). Then we surround the patties with arugula that has

been tossed with olive oil, champagne vinegar, salt andpepper, and top the
patties with a dollop of the Mint-Yogurt Sauce, chopped tomatoes and cucumber. Of course, you could always serve them as an elegant "hamburger" on a bun or in pita bread.

26

LATIN SPICED PORK TENDERLOIN from www.sonomadiet.com via Dick Lonergan

serves 4

1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano, crushed 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon Cayenne pepper 1 1-pound pork tenderloin, dried with a paper towel Preheat oven to 425 degrees.

For the rub, combine all ingredients except the pork in a small bowl and mix. Sprinkle the rub evenly over all sides of the meat. Rub in with your fingers.
In an oven-proof pan, brown the meat on the stove, about 2 minutes a side. Roast in the oven for 15 minutes or so, until a meat thermometer registers 135 degrees. Cover meat with foil and let stand for 15 minutes before serving.

This is easy and really good.

27

RABBIT WITH MUSTARD SAUCE

from Epicurious.com via Lexie Mork-Ulnes adapted by Sisi Damner

serves 6

3 pound rabbit, cut into 8 pieces Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 medium onion, finely chopped

3 tablespoons unsalted butter, divided

2 1/2 cups dry white wine
3 1/2 cups chicken broth 1/2 cup Dijon mustard 2 teaspoons cornstarch 4 tablespoons finely chopped fresh parsley salt and freshly ground pepper

Pat the rabbit pieces dry and season with salt and pepper. In deep large heavy
skillet, heat oil over moderate heat until hot but not smoking. Brown the rabbit pieces on all sides in 2 batches. Transfer the rabbit as browned to a large bowl.

Add 2 tablespoons of butter to the skillet over moderately low heat, and cook

the onion, stirring until softened. Add wine, andboil until liquid is reduced by
about half. Return the rabbit to the skillet and add broth. Simmer the rabbit,

covered, until tender, about 40 minutes.

Transfer the rabbit to a cleaned large bowl and boil the sauce until reduced to about 4 cups. In a small bowl, whisk together 1/2 cup sauce with the mustard

then whisk that mixture back into the remaining sauce. In another small bowl,
stir cornstarch into 2 tablespoons cold water and add to sauce, whisking, for 3

minutes or until thickened. Whisk in remaining 1tablespoon of butter, parsley,

and salt and pepper to taste. Return the rabbit to the skillet and cook over moderately low heat, turning the rabbit to coat with sauce, until heated through.
Rabbit is an interesting change from traditional winter chicken recipes. Lexie

often makes a rabbit dish at Tahoe on a snowy winter evening. I think this is
delicious served over wide egg noodles or polenta.

28

ROASTED HALIBUT WITH WALNUT CRUST from Diane Rossen Worthington in Bon Appetit, October 2007
via Sisi Damner

makes 6 servings

nonstick vegetable oil spray 3/4 cup finely chopped toasted walnuts

1/2 cup panko (Japanese breadcrumbs)

1/4 cup (packed) chopped fresh Italian parsley 2 tablespoons (packed) finely chopped fresh basil

2 tablespoons (packed) finely chopped fresh chives

6 6-ounce halibut fillets (each about 1 inch thick)

6 tablespoons butter, melted

lemon wedges

Preheat oven to 450 degrees.

Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and herbs
in a small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Roll fish in panko-herb mixture and press to adhere. Roast fish until just opaque in center, about 8 minutes or more.
Transfer fish to plates and garnish with lemon wedges.
We love this recipe because it is light and healthy as well as simple and elegant. That is a hard combination to beat! I thought the panko would be difficult tofind, but I have found it readily available.

29

SPICY BLACK BEAN CHILI from SonomaDiet.com

via Mary Lonergan

serves 4

2 tablespoons extra-virgin olive oil 2 cups chopped onion 1/2 cup chopped red bell pepper 1 tablespoon ground cumin 2 cloves garlic, minced (1 teaspoon)
2 15-ounce cans black beans, rinsed and drained 1 14 1/2-ounce can diced tomatoes, undrained

1 1/2 cups water 1 tablespoon chili powder

2teaspoons paprika
1/2 teaspoon crushed red pepper

1 tablespoon chopped fresh oregano (or 11/2 teaspoons dried oregano)

Kosher salt
freshly ground black pepper

1/2 cup cheddar or jack cheese, shredded

1/2 cup green onions, thinly sliced 1/4 cup fat-free sour cream 1/4 cup fresh cilantro, chopped

In a large saucepan heat olive oil over medium heat. Add the chopped onion, bell pepper, cumin and garlic. Cook and stir for about 5 minutes or until onion
is tender.

Stir in black beans, tomatoes, water, chili powder, paprika and crushed red pepper. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in oregano. Season to taste with Kosher salt and black pepper.
Top individual servings with cheese, green onions, sour cream and cilantro.

This is a very easy dish that will satisfy as afull meal! Lookforward to the
leftovers; this is even better the next day.

30

SWEET AND SPICY CHICKEN CURRY IN A HURRY

WITH FRAGRANT BASMATI RICE

from Rachael Ray's 30 Minute Meal Cookbook via Judy Gray

serves 6 to 8

2 tablespoons vegetable or canola oil 1 1/3 to 1 1/2 pounds fresh chicken tenders (or boneless thigh meat), diced 2 to 4 cloves garlic, minced (mild to extra spicy, to taste) 2 inches fresh ginger, minced or grated 1 large onion, chopped 1 can chicken broth (about 2 cups) 2 tablespoons mild curry paste (you can use hot too) 1/2 cup mincemeat

coarse salt, to taste

Toppings and Garnishes (mix and match)
4 scallions, chopped 1 cup toasted coconut (unsweetened)

1/2 cup sliced almonds or ground peanuts

1 cup prepared mango chutney

1/4 cup cilantro, finely chopped lime wedges

cucumber raita

Heat oil in a large, deep nonstick skillet over medium-high heat. Add chicken and lightly brown. Add garlic, ginger, and onion, and saute together another 5

minutes. Add chicken broth and bring to a bubble. Stir in curry paste and
mincemeat and reduce heat to medium low. Add salt to taste and simmer for 5

to 10 minutes.
Assemble toppings and garnishes in small dishes. Serve chicken curry in shallow bowls with scoops of Fragrant Basmati Rice (see recipe on page 20). Garnish with any or all of the toppings.
This is a great meal for a large group. It is very spicy and tasty. During recipe testing, we found that some mincemeat is much sweeter than others and that some currypaste is much spicier than others. So you could add halfof the amount of either in the recipe and taste before adding the rest.

31

ZUNI ROAST CHICKEN

from Judy Rodgers 's The Zuni Cafe Cookbook via Katherine Koelsch Kriken
4 servings (or 2 very generous ones) one small chicken, 2 3/4 to 3 1/2 pounds 4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long

about 2 teaspoons sea salt (3/4 teaspoon per pound of chicken)

1/4 teaspoon freshly ground black pepper

To prepare the chicken: Season the chicken 1 to 3 days before serving

(for 3 1/4 to 3 1/2-pound chickens, at least 2 days.) Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat dry inside and out. Be thorough; a wet chicken will spend too much time steaming before it begins to turn golden brown. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest

section ofeach thigh. Using your finger, shove an herb sprig into each ofthe 4
pockets. Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt inside the cavity on the backbone, but don't otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders.

Cover loosely and refrigerate.

To roast the chicken: Preheat the oven to 475 degrees. If your oven has a
convection function, use it for the first 30 minutes to enhance browning and reduce overall cooking time by 5 to 10 minutes. Over medium heat, preheat a shallow flameproof roasting pan or dish or skillet barely larger than the chicken. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place the pan in the center of the oven and if it doesn't start sizzling and browning within 20 minutes, raise the temperature until it does. The skin should blister, but if it begins to char or the fat is smoking, reduce the temperature. After

about 30 minutes, turn the bird over. Roast for another 10 to 20 minutes
depending on size, then flip back over to re-crisp the breast skin another 5 to 10

minutes. Total oven time will be about an hour. Remove chicken from the
oven and lift from roasting pan onto a plate. Carefully pour the clear fat from the pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. Slash the stretched skin between the thighs and breasts of the chicken, and then tilt the bird and plate over the roasting pan to drain the

32

ZUNI ROAST CHICKEN

(continued)
juice into the drippings. Set the chicken in a warm spot and leave to rest until ready to serve. The meat will become more tender and uniformly succulent as it cools. Strain and save the drippings you don't use. They are delicious tossed with spatzle or egg noodles or stirred into beans or risotto.
While the recipe seems tedious, it is well worth the effort. Don't substitute a jumbo roasterfor a small bird; it won yt tolerate the heat. This is also a great recipefor a wood-burning oven, as it is cooked at Zuni Cafe. It goes very well with braised or roastedfennel, see recipe below.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

from Jill Santopietro in The New York Times, February 18, 2007
via Katherine Koelsch Kriken
serves 4

2 fennel bulbs, fronds attached

extra virgin olive oil

salt and freshly ground black pepper

1/2 cup chicken broth grated rind and juice of 1 Meyer lemon shaved Parmesan cheese

Trim the fennel and roughly chop 1tablespoon of the fronds. Halve each bulb
through the core, and cut lengthwise into 1/2 inch-thick slices.

Place a large skilletover medium-high heat and add just enough oil to coat the
pan. When hot, cook half the fennel without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil if needed. Return the skillet to medium-high heat. Add all the fennel, broth, lemon rind and juice and bring to a boil. Simmer covered over low heat, until tender, about 10 minutes. Using a slotted spoon, transfer fennel to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes. Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room
temperature.

33

CHOCOLATE PAVE

WITH PRUNES AND CANDIED ORANGE PEEL

from the Gourmet Cookbook

via Sue Gilbert
serves 12

Pave
1/2 pound pitted prunes 1/2 cup Armagnac 1 pound good bittersweet chocolate, chopped 1 1/2 cups heavy cream Lightly oil an 8 1/2 inch by 4 1/2 inch loaf pan and line with plastic wrap. Puree prunes with Armagnac in a food processor. Force puree through a
medium mesh sieve into a small bowl.

Melt chocolate with cream in a 2 quart heavy saucepan over moderately low
heat, stirring until smooth and remove from heat.

Combine chocolate and prune mixtures in food processor and blend until
smooth. Scrape into loaf pan and smooth on top. Rap on counter a few times to settle mixture. Cover top of pave with plastic wrap and refrigerate at least 6 hours. To serve, remove plastic wrap from top and invert onto a platter and let stand at room temperature for 10 to 15 minutes.

Candied Orange Peel

zest from 2 large navel oranges, white pith removed, about 2/3 cup
2/3 cup Cointreau
Combine zest and Cointreau in saucepan and simmer until liquid is evaporated and zest is translucent, about 15 minutes. Spread zest on silpat or plastic wrap

and separate strips with a fork and cool.

Cut pave into thin slices with a knife dipped in hot water and dried between cuts. Serve with lightly whipped cream or creme Anglaise (add 2 tablespoons Armagnac, if desired, to any chilled creme Anglaise) or vanilla gelato and candied orange peel.
This is a very rich dessert. Cut small pieces!

34

CRANBERRY SOUFFLE
created by Maud Hallin

serves 9people as dessert

7 1/2 ounces fresh cranberries, whole

1 cup water from heaven, divided 2 star anise, crushed by the side of a knife

1tablespoon finely chopped or grated orange peel

1 teaspoon vanilla extract

3 to 4 ounces sugar (taste to see if you want more)

1 tablespoon potato (or corn) starch

1/2 teaspoon salt

soft butter and finely granulated sugar for coating the ramekins 4 large egg whites 1/4 teaspoon cream of tartar
Put berries and 3 ounces of cold water into a pot. Combine the crushed star anise with 2 tablespoons of the water and microwave for two minutes to get the anise "moving." Mix that water with the berries, and put the star anise in a bit of cheese cloth, metal tea bag, or similar, so you can remove it easily later. Add to the berry mix. Add orange peel and vanilla extract. Cook about 5 minutes, until berries are "crushed." Add the sugar and taste. Stir potato or corn starch

into 6 tablespoons ofwater, and stir into cranberry mix. Add another 1/2 cup of
water. Cool to room temperature and remove star anise.

Preheat oven to 375 degrees. Butter individual ramekins (the size of my

ramekins is 3/4 cup) with soft butter, then dust with sugar. Whip the egg whites

and cream oftartar to hard peaks. Carefully blend egg whites with the room
temperature cranberry mix, and fill the ramekins 3/4 of the way. Bake in the oven for 7 to 8 minutes. Serve immediately.

Thisfestive fall and winter dessert can easily be done withfrozen cranberries

or with lingonberries. Ifyou use lingonberry preserves, reduce the sugar to

half Obviously this berry mix can also be served on ice cream, etc. As this is a terribly easy, inexpensive, and elegant dessert, I havefrozen individualportions of the cranberry mix in ice cube trays/or similar, so that I can easily pull out a couple for a quick dessert. When I have made smaller portions, 1 large egg white has been enough for two ramekins.

35

FIONA'S BUTTERMILK PANNA COTTA

from a recipe exchange

via Mary Lonergan
serves 8

1 envelope gelatin 2 tablespoons cold water

2 1/2 cups heavy cream

1 cup sugar

1fresh vanilla bean

3 1/2 cups cold buttermilk
Sprinkle the gelatin over the water in a small bowl and let sit.
Pour the cream into a large saucepan and add the sugar. Cut the vanilla bean lengthwise and scrape the seeds into the cream. Stir and bring to a boil.
Remove from heat. Add the cold buttermilk and the gelatin. Stir to combine.

Pour into ramekins or champagne glasses or martini glasses or cosmopolitan

glasses and refrigerate for 24 hours.

Serve withfresh fruit, whole or pureed.
HAZELNUT-HOT FUDGE SAUCE

from Sisi Damner's recipe file (originforgotten)

makes 6 servings as an ice cream sauce

1 cup whipping cream 2 tablespoons unsalted butter, cut into pieces 2 tablespoons (packed) golden brown sugar

4 ounces bittersweet or semisweet chocolate, coarsely chopped

1 tablespoon Frangelico (hazelnut liqueur)

Stir cream, butter and sugar in a heavy medium saucepan over high heat until butter melts and sugar dissolves. Bring to a boil. Remove from heat and add chocolate, whisking until smooth. Stir in Frangelico. Serve the warm sauce over coffee ice cream. The sauce can be refrigeratedfor up to 3 days. Rewarm over low heat, whisking constantly.

36

i U

HEATH BAR CRUNCH CHEESECAKE

from Bon Appetit adapted by Janet Scales via Sisi Damner
serves 10

11/2 cups graham cracker crumbs

3/4 stick (6 tablespoons) unsalted butter, melted

1/8 cup golden brown sugar, packed 5 teaspoons vanilla extract, divided 2 cups coarsely crushed Heath Bars, divided (about 10 1.4-ounce bars) 3 8-ounce packages cream cheese, at room temperature

11/4 cups sugar, divided

2 1/2 cups sour cream, divided

4 large eggs

Preheat oven to 350 degrees. Butter a 9-inch spring form pan. Blend graham cracker crumbs, butter, brown sugar and 1 teaspoon of vanilla extract in food processor until moist. Press onto bottom and sides of pan.

Sprinkle 1 1/4 cups of the crushed Heath Bars over the crust. Beat cheese, 1 cup of sugar and 3 teaspoons of vanilla in a large bowl until well blended. Beat in 1 cup of sour cream. Beat in eggs, 1 at a time. Pour this filling into prepared cake pan. Bake for about 1 hour and 5 minutes or until golden on top and just set in the center and cracked around the edges. Transfer to rack and let cool 10 minutes. Center will fall. Keep oven on.

While cake is cooling, whisk 1 1/2 cups of sour cream, 1/4 cup of sugar, and 2 teaspoons vanilla extract in a medium bowl and blend. Spoon over cooled cake. Bake about 5 minutes until topping just sets. Refrigerate immediately and chill uncovered overnight. Before serving, cut around pan sides to loosen cake and release sides. Top with remaining crushed Heath Bars. Start making it a day ahead, and the recipe also doubles easily to make two cakes. Janet Scales (who is literally a divine cook) shared this recipe with me. It is sooooooo delicious that I am embarrassed to say I licked thefork at a lovely dinner party.

37

JERUSALEM CHEESE AND HONEY PIE

from Cooking with the Bible: Biblical Food, Feasts, and Lore
adapted by Kathy Lindenbaum
serves 12

Crust

3 cups toasted pecans, finely chopped

6 tablespoons cold butter, cut into large pieces
1 teaspoon sugar 2 tablespoons Wondra or cake flour 1 teaspoon vanilla

Preheat oven to 350 degrees. Whirr all ingredients together in a food processor. Pat the mixture into the bottom of a 9-inch tart or spring form pan. Save the excess to put on top of the cooked pie. Bake 15 minutes or until firm to the touch. Cool and refrigerate before filling.

Filling
1 pound creamy sheep or goat's milk cheese, at room temperature 1/4 cup honey, slightly warm 3 tablespoons sugar 3 eggs, lightly beaten 1 tablespoon vanilla 1/8 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon ground cinnamon powdered sugar and berries for garnish

Preheat oven to 350 degrees. Combine cheese and honey and mix well. Add

sugar, eggs, vanilla and the rest of spices. Mix well and pour into chilled pie
crust. Sprinkle with any left over crust. Bake for 30 to 35 minutes or until

firm. Serve warm, sprinkled with powdered sugar and accompanied by fresh
berries.

Goat's milk cheese and honey combine nicely. Serve with fresh raspberries

38

U
LEMON POUND CAKE from The Gourmet Cookbook
via Anne Hoisted
serves 10 to 12

2 cups cake flour (not self rising) 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup finely grated lemon zest (from 2 or 3 lemons) 2 sticks (1/2 pound) unsalted butter, softened

2 cups granulated sugar

1 1/2 teaspoons vanilla extract

1/4 cup whole milk 1/4 cup plus 2 tablespoons fresh lemon juice, divided

6large eggs

1 cup plus 1 tablespoon confectioners' sugar

Preheat oven to 325 degrees. Butter and flour a2-quart tube pan (a kugelhopf
pan, with an angled and ridged pattern is best), knocking out excess flour.

Whisk together flour, baking powder, salt and zest in a bowl. Beat together
butter and granulated sugar in a large bowl with an electric mixer until pale and

fluffy, 2 to 3 minutes. Beat in eggs one at a time, then beat in vanilla. Reduce

mixer speed to low and add (alternately in 3 batches) the flour mixture, the
milk and 1/4 cup of the lemon juice, beating until just combined. The order is flour, milk, flour, lemon juice, flour.

Spoon batter into cake pan and smooth top. Bake until cake is golden brown
and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 15 minutes, then invert the cake onto the rack to cool completely. While the cake cools, make the glaze by whisking confectioners' sugar into the

2 tablespoons oflemon juice in a small bowl until thick. Put the rack on a
baking sheet and drizzle glaze over cake, letting it drip down the sides. This cake can be made up to one day ahead and refrigerated, covered. Bring to room temperature before serving.

39

LEMON SOUFFLE CAKES

from Joanne Weir's Cooking Class on PBS

via Mary Lonergan
serves 8

melted butter as needed (less than 2 tablespoons)

6 tablespoons plus 3/4 cup sugar plus more for dusting ramekins 5 tablespoons unsalted butter, softened
5 eggs, separated grated zest of 2 lemons

6 tablespoons all-purpose flour

1 1/4 cups milk
2/3 cup lemon juice, room temperature 1 cup heavy cream powdered sugar

vanilla extract (1/2 teaspoon or so)

raspberries and a mint sprig as a garnish (optional)
Preheat an oven to 325 degrees. Brush 8 5-ounce ramekins with melted butter.

Dust the inside of each of the ramekins with sugar and tap out the excess. Set
aside.

Cream the softened butter with 6 tablespoons of the sugar until light in color
and texture. Add the egg yolks, one at a time, beating well after each addition.

Stir in the zest and flour. Add the milk and lemon juice and mix thoroughly. In
a separate bowl, whip the egg whites to soft peaks. Add the remaining 3/4 cup sugar. Continue to whip until stiff peaks. Fold into the lemon mixture. Divide

the mixture between the prepared ramekins dividing evenly. Place the ramekins
in a large baking pan and pour boiling water up 1 inch along the sides. Bake

until light brown and a toothpick inserted into the center comes out clean, 30
minutes. Cool completely.

Whip the cream to soft peaks. Flavor with powdered sugar and a few drops of vanilla.

To serve, unmold the individual cakes and place browned side up on dessert
plates. Top with the cream and dust with powdered sugar. Garnish with

raspberries and serve immediately.

This is also great served on a pool of raspberry puree (seeds removed).

40

PEARS POACHED IN RED WINE WITH SPICES

from Peggy Knickerbocker's Simple Soirees

via Anne Hoisted serves 6

6 firm pears, such as Bosc, with stems 1 bottle dry red wine (Pinot Noir or Amarone will do) 3/4 cup sugar 8 black peppercorns
1 cinnamon stick 1 clove

2 cardamom pods (or a few seeds)

1 star anise

3-inch strip of orange peel, white pith removed 1/2 pint creme fraiche (you'll have some left over) Slice the bottoms off the pears so that they will stand flat. With an apple corer, remove the core (from the bottom). Peel the pears, leaving the stem on.

In a saucepan that will hold all the pears standing up, gently heat the wine and sugar over low heat until the sugar dissolves. Then add the spices and the orange zest and warm for 5 minutes over medium heat to blend the flavors.
Add the pears, flat bottom down, and lower the heat. Cook the pears for 25 to 30 minutes, basting them several times, until they are tender when pierced with a sharp knife. Turn off the burner and allow the pears to cool in the cooking liquid, basting several more times.

Transfer the pears to a serving bowl and continue cooking the sauce until it
reduces by a third.

Serve warm or at room temperature, spooning the sauce over the pears and adding a dollop of creme fraiche.
Refreshing and simple. Perfect after a rich meal.

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SMITH ISLAND CAKE

from Mary Ada Marshall's recipe in Saveur

via Kathy and JeffLindenbaum

makes one 8-inch cake, serves at least 14 (it is SO rich!)

8 large Reese's peanut butter cups (6 ounces), frozen nonstick cooking spray (Pam) 1/4 cup flour 118 1/4-ounce box yellow cake mix, preferably Duncan Hines 2 cups plus 3 tablespoons evaporated milk
2 sticks butter, softened

1 teaspoons vanilla extract 1/2 teaspoon salt 4 eggs 1/3 cup water 6 cups powdered (confectioners) sugar 1/4 cup unsweetened cocoa

Pulse 4 peanut butter cups in a food processor into small chunks. Transfer to a bowl. Pulse remaining peanut butter cups into a fine powder. Transfer to another bowl. Chill both until ready to use.

Preheat oven to 350 degrees. Grease eight 8-inch round cake pans with cooking spray. Dust with the flour and knock out any excess. Set aside.

Put cake mix, 11/2 cups evaporated milk, 8 tablespoons butter, vanilla, salt, eggs, and water into a large bowl. Beat with an electric mixer until light and fluffy, 10 to 12 minutes. Divide between the cake pans, smoothing out the batter so that it covers the bottom of each pan - make it slightly thicker around the edges than in the middle. Bake until cooked through and golden around the edges, about 12 to 14 minutes. Set aside to let cool slightly, then loosen cake layers with a knife and invert onto cooling racks.
When cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot, stir well, and then add remaining butter. Cook over medium heat, stirring constantly until butter is melted and icing is shiny, 4 to 5 minutes. It may seem too liquid, but don't worry. Let cool for 5 minutes, and then stir well again. Assemble the cake. Spread a cake layer with

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SMITH ISLAND CAKE

(continued)
about 1/4 cup of icing, and sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat the process to make 8 layers in all, leaving enough for the sides. Frost the outside of the cake with the remaining icing and sprinkle the top with peanut butter cup chunks. Let sit for 2 to 3 hours before serving. The cake can be stored for up to a week refrigerated in an airtight container.
I'd hesitate to make any dessert with these ingredients (boxed cake mix, evaporated milk), but this was one of the most spectacular cakes we've ever tasted, and it was rich and elegant - a very celebratory dessert! It is even better served with whipped cream.
Smith Island is Maryland's only inhabited island in Chesapeake Bay.

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SALZBUR6ER NOCKERL

from Gourmet, February 2007

via Sisi Damner

serves 4 to 6 as dessert

1/4 cup heavy cream

1/2 cup lingonberry sauce or preserves

5 large egg whites

1/8 teaspon salt

1/2 cup granulated sugar

1 tablespoon all-purpose flour 3 large egg yolks 1 teaspoon vanilla extract confectioners sugar for dusting

Put a rack in the middle position of the oven and preheat to 400 degrees.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops.

Put egg whites and salt in a bowl; then set bowl in a larger bowl of hot water and stir whites to room temperature, 1 or 2 minutes. Remove bowl from hot

water and beat whites with an electric mixer until they just form soft peaks.
Then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over the egg whites and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly. Spoon large dollops of egg mixture onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy souffle, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

For this lighter than air Austrian souffle, the lingonberry sauce can be replaced by anyfruit preserves or jam.

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LENNY'S YUMMY BAKED FRENCH TOAST from Linda Cohen via Dick Lonergan
serves 8

butter for greasing pan 1 pound challah egg bread (with or without raisins), cut into 3/4-inch cubes 6 eggs
8 ounces chilled cream cheese, cut into small cubes

2 cups milk 3/4 cup maple syrup 6 tablespoons butter, melted 1 tablespoon vanilla 1 teaspoon cinnamon

Preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan.

Evenly distribute the bread cubes in the pan. Add cream cheese cubes here and
there to the bread in the pan.

In a blender mix the eggs, milk, syrup, melted butter, vanilla and cinnamon.
Pour over the bread in the pan and press the bread pieces down into the liquid.

Bake uncovered for 40 to 50 minutes.

Serve with cottage cheese, fresh fruit or even more syrup. This can be prepared

up to the last step the night before, refrigerated overnight and baked in the
morning.

You can usefat-free versions of cream cheese and milk with great results. On

the other hand, if you don't mindfat, you can addabout 1 pound of cooked mild

Italian sausage (well-drained offat) to the bread before pouring in the liquid.

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FALLEN GOAT CHEESE SOUFFLES ON WILTED SPINACH

from Emeril Lagasse atfoodnetwork.com via Dick and Mary Lonergan
serves 6

3 tablespoons plus 5 teaspoons unsalted butter 1 tablespoon fine dry bread crumbs 1 tablespoon finely grated Parmesan cheese 2 tablespoons minced shallots

3 tablespoons all-purpose flour

1 1/2 cups milk

3 large egg yolks

4 ounces goat cheese

1 teaspoon minced fresh tarragon 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 large egg whites pinch cream of tartar

Preheat the oven to 375 degrees. Lightly butter six 3/4 cup (6-ounce) ramekins with 4 teaspoons of the butter. Combine the bread crumbs and Parmesan
cheese and use to dust the bottoms and sides of each ramekin. Set inside a

roasting pan large enough to hold the ramekins without touching. Lightly grease a baking sheet with 1 teaspoon of the butter and set aside.

In a medium saucepan, melt the remaining 3 tablespoons ofbutter over medium

heat. Add the shallots and cook until soft and fragrant, about 1 minute. Add

the flour and cook, stirring constantly with awooden spoon, until it thickens
slightly and forms a light roux, 2 to 3 minutes. Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes. Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.

In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture. Gently fold the remaining egg whites into the yolks in 3 additions. Divide among the prepared ramekins and fill the roasting pan with warm water half way up the sides of the

ramekins. Bake without opening the oven door until slightly puffed and golden
brown, about 20 minutes. Remove from the oven and place the individual

ramekins on a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp
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FALLEN GOAT CHEESE SOUFFLES ON WILTED SPINACH

j
on a greased baking sheet.

(continued)
knife around the edges of the ramekins to release the souffles and invert them

Increase the oven temperature to 425 degrees. Bake the souffles until puffed

and heated through, 5 to 7 minutes. Remove from the oven.

Re-invert each souffle (to have the golden brown top showing) onto its own

plate on a bed ofwarm wilted spinach (see recipe below) and serve
immediately. After they are removedfrom the ramekins, the souffles can be refrigerated overnight wrapped in plastic wrap and heated later.

WILTED SPINACH
from Emeril Lagasse atfoodnetwork.com

via Mary and Dick Lonergan

serves 6

2 tablespoons unsalted butter

2 tablespoons olive oil 1/2 teaspoon (1 clove) minced garlic

2 teaspoons balsamic vinegar

18 ounces baby spinach, tough stems removed, well rinsed and spun dry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper 1/2 cup dried cherries (tart cherries from Trader Joe's work well) 1/2 cup lightly toasted pine nuts

Heat butter and olive oil in a wide 6-quart heavy pot over moderate heat until foam subsides, add garlic and balsamic vinegar and cook for 30 seconds. Then cook spinach, stirring, until just wilted but still bright green, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Add the dried cherries
and pine nuts and stir to combine.

This is a great wilted spinach recipe even without the souffles. You may want to make larger portions ifyou use it as a side dish.
47

SUMMER VEGETABLE FRITTATA

from The Unprejudiced Palate by Angelo Pellegrini in Gourmet, July 2004

via Mary Lonergan makes 6 servings

6 large eggs

6 large fresh basil leaves, chopped

1tablespoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1 ounce prosciutto, finely chopped 1 tablespoon olive oil

1pound medium zucchini (about 3), halved lengthwise and cut crosswise into
1/4-inch-thick slices

5 medium Swiss chard leaves, stems discarded and leaves finely chopped
(1 1/2 cups)

12 scallions, trimmed and finely chopped

5 zucchini blossoms

2 ounces finely grated Parmigiano-Reggiano cheese (1 cup)

Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
Cook prosciutto in oil in an 11 or 12-inch ovenproof nonstick skillet over

moderate heat, stirring, until edges begin to crisp, about 2minutes. Add
zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula

to let as much raw egg as possible flow underneath, until edge is set, about 2
minutes (top and center will still be very loose). Sprinkle cheese evenly over

top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to

2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
Colorful, healthy and delicious!

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