OUR FAVORITE RECIPES 2016

OUR FAVORITE RECIPES 2016

CONTRIBUTORS:
Libi Cape, Jan Chernoff, Julie Christensen, Michael Dewees, Sue Gilbert, Judy Gray, Maud
Hallin, Anne Halsted, Carol Hutchinson, Len Johnson, Katherine Koelsch Kriken, Kathy and
Jeff Lindenbaum, Karen Lonergan, Katy Lonergan, Richard and Marilyn Lonergan, Jeanne
Milligan, Greg Smith, and Irene Lindbeck Tibbits

EDITOR:
Wells Whitney

PROOFREADER:
Richard Lonergan

COMPILER/ONLINE EDITOR:
Katy Lonergan

ONLINE:
You can find all previous years recipes dating back to 1999 on the cookbook blog:
http://annualcookbook.blogspot.com
There is a new search widget on the blog! Searching old recipes just got a whole lot easier on
the desktop version of the blog.

COVER ART:
Copyright 2016 Isabel Wade
i

OUR FAVORITE RECIPES 2016

STARTERS

SALADS

SOUPS

SIDE DISHES

PASTA & RICE

Caramelized Bacon

Mushroom Almond Pt

Slow Cooker Pulled Pork Sliders with Coleslaw

Burrata with Romano Beans and Roasted Eggplant

Libis Chinese Chicken Salad

Strawberry Salad with Kumquats, Green Garlic, and Mint

Tahoe Kale Salad with Green Goddess Dressing

Wise Sons Potato Salad

Barnsley Onion Soup

Cucumber and Yogurt Soup

10

Nothing Soup

10

Baked Beans

11

Baked Creamed Corn

12

Cauliflower Cake

13

Cauliflower with Curry Butter

14

Cavolo Nero on a Bed of Goat Cheese

15

Cranberry Chutney

16

Honey-Roasted Carrots with Tahini Yogurt

17

Phyllo Ricotta Torte with Spring Herbs

18

Potato and Sorrel Gratin

20

Super-Simple Cauliflower au Gratin

21

Zucchini Flan

22

Meatballs for Spaghetti with Simple Tomato Sauce

23

Pasta with Eggplant and Sausage

24

Pasta with Tomatoes and Walnut Pesto

25

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OUR FAVORITE RECIPES 2016

Risotto di Puntette (Orzo)

26

Saffron-Laced Pastina with Currants, Pine Nuts, and Mint

27

Chicken Paprikash

28

Crispy Pan-Seared Salmon with Baby Bok Choy, Cilantro-Wasabi

Dressing and Ginger-Infused Brown Rice
Cumin Lamb Meatballs with Tahini Yogurt

29

Flank Steak in Churrasco Marinade with Sauted Greens

31

Grilled Chicken with Avocado Tomato Salad

32

Grilled Skirt Steak with Tomato Salad

33

Lebanese Lemon Chicken

34

Miso-Glazed Sea Bass

35

Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette

36

Pan-Seared Garlic Chicken with Broccoli and Potatoes Huancana

37

Pork Chops with Apples and Yams

38

Turkey Chili

39

Amor Polenta (Florentine Cornmeal Cake)

40

Chocolate Butterscotch Shortbread

41

Confetti Cookies

42

Danish Apple Dessert

43

Perfect Lemon Bars

44

BRUNCH

Cinnamon Chia-Flax Protein Pancakes

45

DISHES

Zucchini Frittata

46

MAIN DISHES

DESSERTS

iii

30

CARAMELIZED BACON
from Barefoot Contessa Foolproof by Ina Garten
submitted by Kathy Lindenbaum
preparation time: 45 Minutes total
makes 15-20 pieces
cup light brown sugar, lightly packed
cup chopped or whole pecans
1 teaspoon freshly ground black pepper
teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
pound thick-sliced Applewood-smoked bacon
Preheat the oven to 375 degrees.
Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are
finely ground. Add the black pepper and cayenne pepper and pulse to combine. Add the
maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without
touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon,
using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not
burnt. If it is under baked, the bacon won't crisp as it cools.
While hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at
room temperature.
This is great with gin or vodka martinis. Regarding number of servings per person, its hard
to eat more than 2 pieces, as it is so rich. You can reheat in the oven for next day use of any
leftovers, but there probably wont be any!

MUSHROOM ALMOND PT
from Sunset Magazine
adapted by Michael Dewees
preparation time: 30 minutes
Makes 2 cups
1 cup slivered almonds (I sometimes use whole almonds, unblanched)
1 clove garlic
1 small onion
pound mushrooms (crimini, portobello, button mixture?)
cup butter (Plugr is nice)
teaspoon salt (more if sweet butter)
1 teaspoon fresh thyme leaves
teaspoon white pepper
2 tablespoons salad oil
Toast almonds.
Coarsely chop onions and cut mushrooms into quarters. Melt butter. Add onion, mushroom,
garlic, salt, thyme and pepper. Cook until liquid has evaporated.
In a food processor, process almonds to form a paste. Pour oil down feed tube and mix until
creamy. Add mushroom mixture and incorporate until pt mixture emerges. Taste and add
more seasonings if needed. Chill.
Its fun to put this in a nice mold, press in decorations such as sliced pimento or olives, and
when un-molded, garnish with sliced almonds and parsley. I like to unmold and let this come
to room temperature; it is tastier. This recipe has been a bit altered from Sunset. Serve with
crackers, sliced baguette rounds. Les champignons sont bons!
Note: You can alter the amounts. Sometimes I put in more mushrooms; sometimes I use more
garlic. Ive even put in soy sauce and a bit of cognac.

SLOW COOKER PULLED PORK SLIDERS WITH COLESLAW

adapted from Bill Noonans recipe and various other sources
by Richard and Marilyn Lonergan
preparation time: overall at least 10 hours
serves 30 generously at a cocktail party, or 8 to 10 as a meal
1 boneless pork shoulder, 4 to 5 pounds
1 teaspoon salt
1 teaspoon sugar
pepper to taste
1 cup white or cider vinegar
1 cup barbecue sauce
teaspoon crushed red pepper (if desired)
Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add vinegar.
Cover and cook on low 9 to 12 hours. Remove meat from pot and shred, removing all fat.
Strain liquid, discard excess fat, and keep approximately 1 cups of the liquid.
Add remaining ingredients to the liquid. Mix with shredded meat and return to slow cooker.
Cover and cook on low for 1 to 2 hours longer.
Coleslaw
two packages shredded cabbage (about 4 or 5 cups each)
2 medium carrots, grated (or one package of Trader Joes shredded carrots)
2 green onions, thinly sliced
1 tablespoon sugar
cup mayonnaise
cup cider vinegar or white balsamic vinegar
1 teaspoon celery seed
Mix cabbage, carrots and green onions in a very large bowl.
Whisk remaining ingredients for dressing in separate bowl. Taste dressing and adjust for
sugar if desired. Toss slaw and dressing together. For more flavor, refrigerate for 1 to 2
hours.
Assemble sliders with pulled pork and coleslaw on small buns (Parker rolls or Hawaiian
rolls).

BURRATA WITH ROMANO BEANS

AND ROASTED EGGPLANT
from The New York Times
submitted by Anne Halsted
preparation time: about 1 hour
serves 6 generously
1 pound eggplant, diced in 1-inch pieces
teaspoon kosher salt, more as needed for cooking beans
8 garlic cloves, smashed and peeled
cup extra virgin olive oil, divided and more if needed
6 ounces cherry tomatoes, halved (about 1 cups)
1 pound Romano beans, trimmed (or any green beans)
cup pitted and sliced Kalamata olives
1 tablespoon capers, drained
cup torn fresh mint
cup torn fresh basil
2 teaspoons red wine vinegar, more as needed
Flaky sea salt, such as Maldon, as needed
Black pepper, as needed
12 ounces burrata
Crusty bread, toasted or grilled, for serving
Preheat oven to 450 degrees.
Put eggplant in a colander. Sprinkle with teaspoon kosher salt and let stand in the sink to
drain for 20 to 30 minutes, tossing occasionally.
Meanwhile, make garlic oil: place garlic cloves in a small pot and cover with cup olive oil.
Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let
cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the
solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into
vinaigrettes or marinades. It will keep for at l a week in the refrigerator.)
Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss
eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces
arent touching (this makes for the best browning). Roast, tossing once or twice, until golden
brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3
tablespoons garlic oil.
Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender,
3 to 6 minutes depending on their size and thickness. Drain well under cold running water.
Cut into 1-inch pieces; add to bowl of eggplant.
Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with
flaky salt and pepper.
4

Place the burrata in the center of a large serving platter and surround with salad. Drizzle with
more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.
For individual plating, instead of "family style," divide the burrata into 4 or 6 portions, and
serve with the "salad." There was a generous amount of "salad" remaining, so you could
easily extend this recipe by adding more burrata. The "garlic oil" was a revelation - it's an
amazing flavor when cooked this way, and has multiple great uses beyond this recipe.

LIBIS CHINESE CHICKEN SALAD

from Libi Cape
preparation time: 90 minutes
serves 4 to 6
1 whole or parts (breasts) of chicken, or 1 chicken breast per 2 people
salt
6 tablespoons soy sauce, divided
3 tablespoons Chinese five-spice powder
cup salad oil
cup sesame oil
2 to 3 tablespoons wine vinegar
1 tablespoon dry mustard
rice sticks (Maifun or May Long)
oil for frying rice sticks
1 or 2 heads lettuce, Boston or romaine
tablespoon sugar
1 or 2 bunches cilantro, diced
1 bunch scallions, julienned
cup toasted sesame seeds
Preheat oven to 375 degrees.
For the chicken: Rub the chicken parts or whole chicken with a combination of salt, 2
tablespoons soy sauce and 3 tablespoons Five-spice powder. Roast for 1 hour. Cool and
then hand-shred the chicken.
For the dressing: Make the dressing by mixing salad oil, sesame oil, soy, wine vinegar, and
mustard. Mix and refrigerate until ready to mix salad.
Drop the rice sticks into hot oil until they puff up.
Shred the lettuce and sprinkle with sugar. Compose the salad by mixing the lettuce, cilantro,
scallions, and chicken pieces. Add and mix sesame seeds and rice sticks. Stir the dressing
into the salad and mix.
If unable to find rice sticks or are not keen on frying, crumbled pita chips will do in a pinch.
5

STRAWBERRY SALAD WITH KUMQUATS,

GREEN GARLIC, AND MINT
from the San Francisco Chronicle, April 2, 2015
submitted by Jeanne Milligan
preparation time: about half hour
serves 4
6 cups mizuna, arugula or watercress leaves
12 to 16 strawberries
12 to 16 kumquats
20 roasted, salted almonds
2 stalks green garlic, divided
3 tablespoons lemon-flavored olive oil
1 tablespoon Champagne or white wine vinegar
teaspoon stone-ground mustard
to teaspoon Kosher salt
cup crumbled ricotta salata
Rinse and dry greens. Hull strawberries and cut them half or quarters. Cut kumquats in half
or quarters, removing any seeds. Finely chop the almonds. Mince the green garlic.
Put half of the green garlic, the oil, vinegar, mustard and salt in a large salad bowl. Whisk to
combine, then add greens and toss gently until greens are lightly but completely coated.
Divide greens between 4 salad plates. Add strawberries and kumquats to each plate, then
sprinkle on the ricotta, almonds and remaining green garlic. Serve immediately.
This is a sweet/tart peppery greens salad. If kumquat season has passed, the spice and
crunch of radishes work nicely, too.

TAHOE KALE SALAD WITH

GREEN GODDESS DRESSING
submitted by Karen Lonergan
preparation time: 20 minutes
serves 4
2 bunches lacinato kale
juice of 1 lemon
3 carrots, sliced on slicer
1 bulb fennel, sliced on slicer
1 avocado, cubed
cup slivered almonds
Massage kale with lemon juice.
Add dressing (see below) to all other ingredients and mix thoroughly (at least 30 minutes
before serving).
Green Goddess Dressing
4 green onions
teaspoon salt, teaspoon pepper
cup lemon juice
cup olive oil
1 small avocado
1 tablespoons honey
cup (2 tablespoons plus 2 teaspoons) apple cider vinegar
2 cloves garlic
Place all ingredients in a blender and mix.

WISE SONS POTATO SALAD

from the San Francisco Chronicle, August 30, 2016
submitted by Jeanne Milligan
preparation time: 35 minutes
serves 6 to 8
3 Pounds Yukon Gold potatoes, skin-on, diced in -inch cubes
1 cup mayonnaise
2 tablespoons whole grain Dijon mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
2 teaspoons finely chopped capers
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
cup diced red onion
cup finely diced celery, plus celery leaves for garnish
2 teaspoons Kosher salt
Bring a large pot of generously salted water to a boil. Add the potatoes, reduce to a simmer
and cook until very tender, 15 to 18 minutes. Drain and spread out on a baking sheet to cool.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, capers, dill and
parsley.
Add the potatoes to a large bowl, along with the onion, celery and salt. Slowly add the
dressing, using your hands or a large spoon to combine the mixture until potatoes are a
chunky, mashed consistency. Chill in the refrigerator until ready to serve. Garnish with
celery leaves.
Secret is finely chopped capers, which add a briny quality to the mix of fresh dill and parsley.

BARNSLEY ONION SOUP

from Mr. Wilkinsons Favourite Vegetables
adapted by Richard and Marilyn Lonergan
serves 8
cup olive oil
4 tablespoons butter
4 small white onions, halved and sliced
4 small red onions, halved and sliced
4 garlic cloves, sliced
5 thick cut slices smoked bacon, cut in small strips
cup brandy
cup port
1 cup white wine
cup red wine
2 tablespoons all-purpose flour
2 quarts water (or vegetable stock or ham stock)
2 tablespoons Italian parsley, chopped
salt and pepper
Heat a soup pan over medium-high heat. Add the olive oil and butter. Once the butter has
melted, add the onions, garlic and bacon and cook for 25 minutes or so until golden brown.
Add the brandy and port, strike a match and carefully flame the alcohol. Once the flame has
gone, add both wines and cook until reduced by half (about 35 minutes).
Take a little liquid from the pot and make a paste with the flour. Turn down the heat to
medium low and stir in the flour paste, making sure there are no lumps. Add water or stock.
Simmer for 50 to 60 minutes until the soup is a thick broth consistency. To finish, add the
parsley and salt and pepper to your liking. Crme frache is good as a final touch to mellow
the strong taste.
We found the cookbook in a shop in the Queen Victoria Market in Melbourne. This recipe
(and a couple of others) looked so good we took a tram to Pope Joan, Matt Wilkinsons
eating establishment in the Brunswick East neighborhood.

CUCUMBER AND YOGURT SOUP

from Mr. Wilkinsons Favourite Vegetables
via Richard and Marilyn Lonergan
preparation time: 20 minutes
serves 4
pound unsalted butter
3 English cucumbers, peeled, seeds removed, and roughly chopped
10 ounces sheeps milk yogurt
salt and pepper
Extra virgin olive oil to serve
Melt the butter in a large heavy-based saucepan over medium heat. Add the cumber and
gently saut for 7 to 10 minutes, without any coloring, until the cucumber begins to soften.
Immediately pour the mixture into a blender and blitz until smooth. Pass through a fine sieve
into a bowl and refrigerate until chilled.
Once chilled, gently whisk in the yogurt, season with salt and pepper, and pass again through
a fine sieve. Serve immediately with a drizzle of extra virgin olive oil, or chill again until
ready to use.
Sheeps milk yogurt has a stronger flavor; it complements the cucumber perfectly. Try
adding a dash of red wine vinegar or lemon juice to round out the flavors.

NOTHING SOUP
submitted by Len Johnson
preparation time: 20 minutes
serves 4 to 6
1 carrot, peeled and finely diced
1 medium onion, finely diced
1 celery stalk, finely diced
2 tablespoons butter
2 cups chicken bouillon
teaspoon thyme
tiny white bread croutons
Mix the carrot, onion and celery and sweat in the butter for about 5 minutes until
tender. Then add the chicken bouillon and thyme and simmer (lid on) for 5
minutes. Cool and pure in blender or processor. Heat and serve in demitasse cups with tiny
white bread croutons.
What could be easier? Its delicious and serves admirably when you want just a small
amount of soup.
10

BAKED BEANS
from Mr. Wilkinsons Favourite Vegetables
adapted by Richard and Marilyn Lonergan
serves 6 generously
cup olive oil
1 white onion, sliced
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon fine sea salt
1 teaspoon ground allspice
1 teaspoon ground cumin
teaspoon ground turmeric
2 tablespoons tomato paste
cup sugar
cup red wine vinegar
2 14-ounce cans of crushed tomatoes
almost 2 cups water (use tomato can to measure)
2 13 to 15-ounce cans of cooked white beans, drained
Heat the olive oil in an 11-inch saucepan over medium heat. Add the onion and gently
sweat; once the onion is translucent, add the spices and cook for another 4 minutes. Add the
tomato paste and cook for 3 minutes. Add the sugar and vinegar and cook until reduced by
one-third and is sticky.
Add the tomatoes and water and bring to a boil. Continue to cook for 5 minutes on full heat,
stirring continuously. Turn the heat down to medium, add the beans, and cook until the
beans have started to absorb the tomato and flavors of the sauce, about 20 minutes.
We had this at Pope Joan restaurant in Melbourne served in a sardine can. You can also use
14 ounces of dried white beans, soaked overnight, drained and cooked in boiling water for
30 minutes or until tender.

11

BAKED CREAMED CORN

from Delish.com
adapted by Kathy Lindenbaum
preparation time: 90 minutes
serves 6 to 9 as a side dish
2 large eggs, lightly beaten
1 cup milk
cup melted butter
salt and pepper
2 cups shredded Cheddar cheese, divided
3 cups fresh corn kernels or frozen thawed
cup all-purpose flour
6 slices of bacon, cooked crisp and chopped
optional 1 small jalapeo minced
Preheat oven to 375 degrees. Grease a 7 x 10-inch baking dish with olive oil or butter.
In a large mixing bowl, combine the beaten eggs, milk and melted butter. Season generously
with salt and pepper.
In another bowl, toss 1 cups of cheese and the corn with the flour. When tossed together
well, add this mixture to the liquid ingredients and combine.
Sprinkle the bacon and jalapeo (if using) into the combined ingredients, and mix well.
Pour into the prepared baking dish and top with remaining cup cheddar.
Bake 50 minutes to 1 hour or less if top is golden brown and ingredients look set (and feel set
to the touch). Let cool for at least 20 minutes as the dish firms up. Serve slightly warmed.
I found this recipe when looking for a side dish for burgers its a nice change from the
traditional ones. It would serve well as a brunch dish also. If youre concerned about using
lactose, or just like the taste, Ive made the dish with goat milk and goat cheddar, and
goat/sheep high fat yogurt instead of butter. It was equally delicious. You can also make and
bake this well ahead of serving, and it reheats the next day for good leftovers.

12

CAULIFLOWER CAKE
from Yotam Ottolenghis Plenty More
via Richard and Marilyn Lonergan
serves 6
1 small cauliflower (4 cups florets)
1 medium red onion, peeled
5 tablespoons olive oil
teaspoon finely chopped rosemary
7 large free-range eggs
cup chopped basil
1 cup plain flour
1 teaspoons baking powder
teaspoon ground turmeric
1 cups coarsely grated Parmesan cheese
salt and black pepper
melted butter, for greasing the cake pan
2 tablespoons black sesame seeds (or black onion seeds or
plain sesame seeds or poppy seeds mixed black and white)
(continued from previous page)
Heat the oven to 400 degrees.
Break the cauliflower into medium florets; put them in a pot with a teaspoon of salt, cover
with water and simmer for 15 minutes, until quite soft. Drain, and leave in the colander for a
few minutes to get rid of all the water.
Cut 4 round slices, each inch-thick, off one end of the onion and set aside (these will go on
top of the cake); coarsely chop the rest. Heat the oil in a pan, and on medium heat saut the
chopped onion and rosemary for ten minutes. Remove from the heat, leave to cool down, add
the eggs and basil, and whisk well.
Sift the flour, baking powder and turmeric into a large bowl, and add the Parmesan, one
teaspoon of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps.
Add the cauliflower and stir gently, trying not to break up the florets.
Use parchment to line the bottom of a 9-inch round spring form cake pan. Brush the sides
with butter, put in the sesame seeds and toss them around so they stick to the sides. Pour in
the cauliflower mix and arrange the reserved onion rings on top.
Bake the cake in the center of the oven for 45 minutes, until golden brown and set. Serve just
warm (not hot) or at room temperature.
This recipe is part of an ongoing campaign to give cauliflower some well-earned glory. It's
one of the most magnificent vegetables and, to me, is as versatile as the treasured potato.
Kept chilled, the cake will taste even better the next day. Delicious and beautiful looking.
13

CAULIFLOWER WITH CURRY BUTTER

from The New York Times
submitted by Anne Halsted
preparation time: 30 minutes
serves 8 to 10
3 pounds cauliflower
salt
4 tablespoons butter
teaspoon turmeric
teaspoon Cayenne pepper
teaspoon black pepper
teaspoon nutmeg
teaspoon cloves
2 teaspoons grated fresh ginger (or teaspoon dry ginger)
2 tablespoons snipped chives
1 tablespoon fresh lime juice, or to taste
With a paring knife, cut the cauliflower into tiny florets as small as possible. You should
have about 8 cups.
Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the
florets for 1 to 2 minutes, until just cooked but still firm. One could also steam the
cauliflower if desired. Drain well and blot on kitchen towels, then cool.
Melt the butter in a small saucepan and stir in the turmeric, Cayenne, black pepper, nutmeg,
cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt.
Drizzle the melted butter over it, toss gently and transfer to an oven-proof serving dish.
The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or
covered and refrigerated then brought to room temperature. To serve, heat in a 400 degree
oven for 10 minutes. Sprinkle with chives and lime juice.

14

CAVOLO NERO ON A BED OF GOAT CHEESE

from New Nordic Cooking
adapted by Maud Hallin
preparation time: about 40 minutes
serves 4
pounds cavolo nero (black kale)
2 tablespoons olive oil
teaspoon salt and black pepper
2 large cloves minced garlic
4 to 6 ounces well crumbled goat cheese
2 tablespoons blue agave sweetener
crusty bread
Preheat the oven to 375 degrees.
Remove any stringy stalks and ribs from the cavolo nero, rinse well, and shred. Put the oil in
a bowl and turn the cavolo nero in it so that it is covered in oil. This will crisp the cavolo
nero. Add salt and pepper, keeping in mind the saltiness of the cheese. Put on a cookie sheet
in a single layer
Bake the cavolo nero in the center of the oven for about 15 minutes. Remove and crumble
the cheese over the cabbage. Return to the oven for 5 to 10 min, checking on the color of the
cheese.
Before serving, drizzle with Blue Agave Syrup or other syrup of your liking. The syrup is
used to contrast the saltiness of the cheese.
Serve as a side dish for fish, chicken or pork. With some great bread, it can be used as a
main dish.

15

CRANBERRY CHUTNEY
from Thanksgiving Dinner: Recipes, Techniques, and Tips for Americas Favorite
Celebration by Anthony Dias Blue and Kathryn K. Blue
submitted by Anne Halsted and Katy Lonergan
preparation time: about 1 hour
makes about 1 quart
1 pound cranberries
thinly sliced peel of one lemon
1 cup brown sugar
cup raisins
cup white vinegar
1 large red onion, sliced
cup water
1 teaspoon salt
1 teaspoon dry mustard
Cayenne pepper to taste
cup ginger preserves
In a large saucepan, combine all ingredients except the ginger preserves. Cook over moderate
heat until the mixture thickens and the cranberries pop, 30 to 45 minutes.
Remove the saucepan from the heat and stir in the ginger preserves. When the mixture cools,
transfer to covered container(s) and refrigerate. The chutney will keep for months.
This easy-to-make spicy chutney can be used throughout the year with chicken, meatloaf,
ribs, etc. It is the brainchild of Susan Friedland, editor of Thanksgiving Dinner.

16

HONEY-ROASTED CARROTS WITH TAHINI YOGURT

from Plenty More by Yotam Ottolenghi
via Richard and Marilyn Lonergan
preparation time: about 1 hour
serves 4
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon coriander seeds, toasted and lightly crushed
1 teaspoons cumin seeds, toasted and lightly crushed
leaves from 3 thyme sprigs
salt and black pepper
12 large carrots, peeled and each cut crosswise into two 2-inch batons (about 3 pounds)
1 tablespoons cilantro leaves, coarsely chopped
for the Tahini Yogurt Sauce
3 tablespoons tahini paste
cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, crushed
Salt
Preheat the oven to 425 degrees.
Place all the ingredients for the tahini sauce in a bowl with a pinch of salt; whisk together and
set aside.
Place the honey, olive oil, coriander and cumin seeds, and thyme in a large bowl with 1
teaspoon of salt and a good grind of black pepper. Add the carrots and mix well until coated,
then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring
gently once or twice, until cooked through and glazed.
Transfer the carrots to a large serving platter or individual plates. Serve warm or at room
temperature, with a spoonful of sauce on top, scattered with the cilantro.

17

PHYLLO RICOTTA TORTE WITH SPRING HERBS

from Melissa Clarks May 18, 2016 New York Times recipe
adapted by Kathy Lindenbaum
preparation time: 2 hours plus 1 hour for cooling
serves 12 or more
3 large eggs
1 pounds whole-milk ricotta
cup shredded ricotta salata
cup shredded pecorino Romano
1 teaspoon ground black pepper
1 cup (plus small amount for garnish) chopped fresh herbs
(dill, mint, sorrel, chives, parsley, arugula, etc.)
cup unsalted butter, melted
1 1-pound box phyllo dough, thawed overnight in the fridge
cup diced prosciutto, ham, or back bacon
cup cubed mozzarella
Sriracha or pesto mayonnaise for garnish
Preheat oven to 400 degrees. Grease a Bundt pan with butter.
In a large bowl, beat eggs lightly. Break up the ricotta into the eggs, and add the ricotta
salata, pecorino Romano and pepper. When well combined, fold the herbs into the mixture.
Drape 2 sheets of phyllo on top of the Bundt pan. Poke a hole into phyllo where the center
tube is, and push the phyllo into the pan bottom and sides to line it. Do this with 2 more
sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this
crisscross manner until all sheets are used and the inside of the Bundt pan is thoroughly
covered with dough. The edges of the phyllo should hang over the edge of the Bundt pan.
If you pick up 1.5 or 3 sheets or the sheets tear, just continue to lay them in a crisscross
pattern. It doesnt matter at all if it looks a bit messy the point is to layer the whole Bundt
pan with phyllo and have it pressed into the bottom and sides of the pan. But, you do need to
have the phyllo leaves hang over the side so that you can wrap them over the bottom at the
end of this preparation.
Spoon half of the ricotta mixture evenly into the pan. Scatter the meat over that, then top with
mozzarella. Spoon the rest of the ricotta mixture evenly on top. Fold the edges of the phyllo
over the filling, covering completely. Using a sharp knife or skewer, poke at least 20 holes in
the dough that reach all the way to the bottom of the pan. Slowly pour the melted butter over
the torte some butter will seep through the holes, and some will remain pooled on top of the
dough.

18

PHYLLO RICOTTA TORTE WITH SPRING HERBS

(continued from previous page)
Place the finished Bundt pan on a baking sheet and bake for about 1 to 1 hours, or until
the torte is puffy and golden brown. Check at 1 hour to see how fast it is browning. It will
turn a deep golden brown, but you dont want it to get dark brown as it could take on a bitter
taste.
Allow the torte to cool in the pan for 1 or 2 hours before inverting it onto a cutting board or
plate. Slice into individual servings using the Bundt pan indentations as a guide.
Serve with a drizzle of Sriracha or pesto mayonnaise and a sprinkle of fresh herbs.
Melissa Clark gives helpful hints which Ive mostly included here, emphasizing that its hard
to make a mistake in this recipe, even though we think of phyllo dough as delicate and
difficult to work with. And, there is a picture of the Torte, which might help you visualize the
finished product. She says you can skip the meat and use all greens and herbs provided
you keep the ratio of 1.5 pounds of ricotta to 3 eggs.

19

POTATO AND SORREL GRATIN

from Chez Panisse Vegetables, by Alice Waters
submitted by Anne Halsted
preparation time: 20 minutes plus cooking time
serves 8 to 10
about 24 large sorrel leaves
8 tablespoons unsalted butter, divided
3 pounds russet or Yukon Gold potatoes
salt and pepper
nutmeg
2 cups cream or milk
cup grated Gruyre cheese
2 tablespoons grated Parmigiano-Reggiano cheese
Preheat the oven to 375 degrees. Butter a large gratin dish.
Wash, stem, and coarsely chop the sorrel leaves. Melt 4 tablespoons of the butter in a saut
pan, add the sorrel, and cook until the leaves are completely wilted and have turned olive
green. Transfer to a plate.
Peel and thinly slice the potatoes. Layer half the potatoes in the gratin dish, season well with
salt and pepper, and grate a little nutmeg over them. Spread the cooked sorrel evenly over the
potatoes. Make another layer with the rest of the potatoes and add enough cream or milk to
almost cover them. Season again with salt, pepper, and nutmeg. Dot the surface with the
remaining 4 tablespoons of butter and sprinkle with the grated cheeses.
Bake about 1 hour, until the surface is nicely browned and the liquid is almost completely
absorbed.

20

SUPER-SIMPLE CAULIFLOWER AU GRATIN

from Martha Stewart
submitted by Julie Christensen and Greg Smith
preparation time: about 1 hour
serves 6
1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tablespoon all-purpose flour
1 cup grated Parmesan cheese, divided
coarse salt and ground pepper
cup fresh breadcrumbs
1 tablespoon unsalted butter, cut into small pieces
Preheat oven to 400 degrees.
In a large bowl, combine cauliflower, heavy cream, flour, and cup grated Parmesan.
Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish,
cover tightly with foil, and bake 30 minutes.
In a small bowl, combine cup grated Parmesan and breadcrumbs. Sprinkle over
cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and
cauliflower is tender when pierced with a knife, 10 to 15 more minutes. Let cool 5 minutes
before serving.
Lots of cauliflower fans in our group. This recipe simplifies one yummy approach to
cauliflower that is easy enough for any after-work weekday but lovely enough for weekend
guests. Has never failed to please!

21

Z UCCHINI F LAN
from The New York Times Cooking
submitted by Anne Halsted
preparation time: 1 hour
serves 4 to 6 servings
1 pounds zucchini, thinly sliced into rounds
Salt and pepper
4 eggs
2 cups half-and-half or cream
Pinch of grated nutmeg
1 teaspoon chopped thyme
A few torn basil leaves
2 tablespoons butter for greasing baking dish
4 ounces grated cheese, such as Gruyere or Cheddar
Heat oven to 375 degrees. Bring a large pot of water to boil. Add zucchini and blanch for 1
minute. Drain and spread zucchini out to cool on a towel. Season slightly with salt and
pepper.
Beat eggs and milk with teaspoon salt, then add nutmeg, thyme and basil leaves.
Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter
cheese over zucchini, then pour in custard.
Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean.
Cool to room temperature before serving.

22

MEATBALLS FOR SPAGHETTI WITH SIMPLE TOMATO SAUCE

from James Beards American Cookery
submitted by Michael Dewees
preparation time: 45 minutes overall
makes 40 or so 1-inch meatballs
For the sauce
1 garlic clove, finely minced
1 small yellow onion, finely chopped
3 tablespoons olive oil or butter
#2 can Italian plum tomatoes
1 teaspoons salt
1 teaspoon dried basil
teaspoon crushed red pepper
4 tablespoons tomato paste (or more to taste)
Saut the garlic and onion in the oil for 3 to 4 minutes or until they are just wilted. Add
tomatoes and seasonings, bring to a boil, and cook briskly 10 more minutes, stirring
occasionally. Add the tomato paste, simmer 5 minutes longer, taste for seasoning, set aside.
For the meatballs
2 pounds ground beef
1 pound ground pork
2 teaspoons salt
cup grated Parmesan cheese
1 teaspoon freshly ground pepper
1 teaspoon dried or chopped fresh basil
teaspoon thyme
3 to 6 garlic cloves, chopped
cup bread crumbs
cup small golden (sultana) raisins
cup pine nuts
3 tablespoons chopped parsley
3 eggs
teaspoon crushed red peppers
cup olive oil
Blend all ingredients well and roll firmly into balls about 1 inches in diameter. Heat olive
oil in a large heavy skillet and saut the meatballs. Roll them around well by shaking the pan
to keep their shape. When they are nicely browned on all sides, drop them into Simple
Tomato Sauce or any tomato meat sauce and simmer 20 minutes before serving with pasta
and sauce and large amounts of freshly grated Parmesan, Romano or Asiago cheese.
You can mix the meatball ingredients in a 4.5 (or larger) quart stand mixer. In a pinch, you
can substitute the simple sauce with a jarred sauce and add your own seasonings. These
meatballs are wonderful as an appetizer as well.
23

PASTA WITH EGGPLANT AND SAUSAGE

from the San Francisco Chronicle, Mar 5, 1986
submitted by Mike Dewees
preparation time: 2 hours overall
serves 6 to 8
1 pound hot Italian sausage
cup olive oil
1 large eggplant, about 1 pounds
1 large onion, diced
2 large garlic cloves, chopped
cup minced parsley, pressed
1 teaspoon each leaf oregano, basil
teaspoon thyme leaves
salt and pepper
2 1-pound cans Italian-style tomatoes (or diced)
cup stuffed green olives, sliced
cup sliced ripe olives
1 cup dry red wine
1 pound package large shell pasta, cooked at the last minute
cup or more freshly-grated Parmesan cheese
Remove casings from sausage. Crumble sausage and brown in heavy pot, then set aside using
a slotted spoon; pour off fat.
Heat the olive oil in the above pot and saut the eggplant with onion, garlic, parsley, oregano,
basil and thyme. Season with salt and pepper. When the eggplant is softened, add the sausage
back to the pot.
Add the tomatoes and olives to the pot. Bring the mixture to a boil, reduce heat and simmer
for 1 to 1 hours until the sauce is thickened and well blended. Add wine, salt and pepper to
taste and serve over the hot cooked pasta and pass the Parmesan.

24

PASTA WITH TOMATOES AND WALNUT PESTO

from July 2016 Bon Apptit
submitted by Sue Gilbert
preparation time: about 45 minutes to 1 hour
serves 4
cup walnuts
2 pints cherry tomatoes, cut in half
2 tablespoons plus cup olive oil
Kosher salt
6 oil packed anchovies, coarsely chopped
2 garlic cloves, coarsely shopped
1 teaspoon lemon zest, finely grated
teaspoon crushed red pepper flakes
1 ounces Parmesan cheese, finely grated (about cup) plus more for serving
1 teaspoon black pepper
12 ounces pasta (spaghetti is good)
cup packed basil leaves, chopped or torn
Preeat oven to 350 degrees.
Toast walnuts, tossing once, about 8 to10 minutes total. Let cool.
Toss tomatoes with 2 tablespoons olive oil on a baking sheet; season with salt. Broil, stirring
once, until tomatoes are blistered, about 5 to 7 minutes. Let cool.
Pulse anchovies, garlic, lemon zest, red pepper flakes and 1 ounces Parmesan in food
processor until finely ground. Add walnuts and half of the roasted tomatoes; then, with motor
running, stream in cup olive oil and process just until combined. Transfer pesto to large
serving bowl and stir in black pepper.
Cook pasta in large pot. Drain, reserving cup of the pasta cooking water
Transfer pasta to serving bowl containing the pesto, and splash in the cooking liquid. Toss,
add basil and remaining tomatoes. Serve with more Parmesan.

This was very popular with dinner guests.

25

RISOTTO DI PUNTETTE (ORZO)

from Mary Etta Moose
submitted by Michael Dewees
serves 4 to 6
1 tablespoon butter
1 tablespoon olive oil
2 small white onions, minced
1 plump garlic clove, minced
8 ounces puntette or orzo
15 ounces chicken stock, boiling
Bring butter and oil to heat in a heavy pan with tight-fitting lid, and saute minced onion and
garlic until soft. Add pasta and saute until coated.
Add the boiling chicken stock, and as soon as the stock returns to a boil, cover the pan tightly
and do not uncover it until done. Regulate the heat so covered pasta does not boil over,
moving the pan off-center on the burner, if need be, now and then. Simmer for a total of 10
minutes. Immediately move the still-covered pan to a cold back burner, to sit undisturbed for
half an hour, or until pasta absorbs all the liquid and becomes creamy and ready to serve.
If the pasta sits much longer than 45 minutes, you may want to bring the pan slowly to heat
again. Stir in bits of whole butter to enrich it if you wish. If youre splurging on saffron,
nows the time to add it, dissolved in a little stock. Also, its time to stir in grated cheese, and
if you like, minced parsley, and/or sauted mushrooms. Add salt as desired.

26

SAFFRON-LACED PASTINA
WITH CURRANTS, PINE NUTS AND M INT
from Cold Pasta by James McNair
submitted by Julie Christensen and Greg Smith
preparation time: about 40 minutes
serves 6 to 8
teaspoon ground saffron
cup olive oil
2 cloves garlic, minced or pressed
4 tablespoons freshly squeezed lemon juice
teaspoon ground cumin
2 teaspoons ground turmeric
1 teaspoon granulated sugar
salt and freshly-ground black pepper to taste
1 pound semi de melone (melon-seed shaped) or other tiny pasta
cup pine nuts, lightly toasted
cup currants, plumped in hot water for 20 minutes and drained
cup each chopped fresh mint, parsley and cilantro
salt and pepper
lemon juice (as needed)
Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin,
turmeric, sugar, salt and pepper to taste. Set aside.
Cook pasta in 3 quarts boiling water until just al dente. It should have some firmness and
body. Not soft! Drain, rinse well in cold water and drain again. Place in a large bowl and toss
with saffron-flavored oil. Set aside to cool to room temperature, occasionally stirring to coat
the pasta thoroughly.
Add pine nuts, drained currants, chopped mint, parsley and cilantro to pasta. Check
seasonings, adding additional salt, pepper, lemon juice as needed. Can be garnished with
pomegranate seeds and sprigs of mint.
This little pasta offers up savory, sweet, salty, sour, nutty, and fresh green flavors the way
Thai or Middle Eastern recipes can. It is especially good with roasted meats. It can be eaten
warm, at room temperature or cooler and holds - and travels - very well. Check and adjust
seasonings before serving.

27

CHICKEN PAPRIKASH
from The New York Times, April 14, 2016
submitted by Jeanne Milligan
preparation time: 1 hour
serves 4 to 6
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter, divided
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
cup sour cream
Preheat oven to 400 degrees.
Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the
butter in a large, heavy, oven-safe saut pan or Dutch oven set over high flame, until the
butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, 5
to 7 minutes. Then turn the chicken over, and repeat on the other side, 5 to 7 minutes.
Remove chicken to a plate to rest.
Pour off all but a tablespoon or two of the accumulated fat in the pot. Return the pot to the
stove over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape
off any browned bits of chicken skin, until the onion has softened and gone translucent,
approximately 5 minutes. Add the garlic, and stir again, cooling it until it has softened,
approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then
cook until the mixture is fragrant and the taste of the flour has been cooked out,
approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth, then nestle the chicken back in the pan, skinside up. Slide the pan or pot into the oven, cook until the chicken has cooked through and
sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the
water until they are almost completely tender, 7 to 8 minutes. Drain the noodles, and toss
them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine
and ladle it over the whole.

28

CRISPY PAN-SEARED SALMON WITH BABY BOK CHOY,

CILANTRO-WASABI DRESSING AND
GINGER-INFUSED BROWN RICE
from Hello Fresh
via Katy Lonergan
serves 4
2 thumbs of ginger
1 cup water
1 cup brown rice
1 tablespoon soy sauce or Tamari
1 ounce cilantro
2 limes
3 cloves garlic
teaspoon wasabi paste
2 tablespoons mayonnaise
4 baby bok choy
Salt and pepper to taste
1 tablespoon plus 1 teaspoon olive oil
24 ounces salmon fillets, skin on
Preheat oven to 350 degrees.
Peel and thinly slice the ginger. In a small pot, bring 1 cups water, brown rice, ginger and
soy sauce to a boil. Reduce to a simmer, cover, and cook for 30 to 35 minutes, until tender.
Discard the ginger. Finely chop the cilantro, reserving a few leaves for garnish. Zest and
halve the limes. Cut one lime half into wedges. Grate garlic into a paste (or use a garlic
press).
Make the cilantro-wasabi dressing: In a small bowl, combine the cilantro, garlic, lime zest,
mayonnaise, juice of one lime, and wasabi paste (start with teaspoon and go up from
there). Thin to a dressing-like consistency with about 1 tablespoon of water, if needed, then
season with salt and pepper.
Halve the boy choy lengthwise. Lay the bok choy cut-side down on a lightly oiled baking
sheet. Drizzle with oil and season with salt and pepper. Place in oven and roast for 7 to 10
minutes, until softened.
With 10 minutes left on the rice, heat a drizzle of olive oil in a large pan over medium-high
heat. Pat the salmon dry, season on all sides with salt and pepper, and place fillets gently into
the pan, skin side down, and cook for 5 to 6 minutes, until the skin is crispy and golden
brown. Reduce heat to medium, flip the salmon, and cook for 3 to 4 minutes, until opaque.
When the rice is ready, plate and top with the salmon and boy choy. Drizzle the cilantrowasabi dressing and garnish with reserved cilantro leaves and lime wedges.
29

CUMIN LAMB MEATBALLS WITH TAHINI YOGURT

from The New York Times
submitted by Anne Halsted
preparation time: 20 minutes
serves 2 to 4
3 garlic cloves, minced
1 teaspoons coarse Kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
teaspoon hot sauce, more for serving
black pepper, to taste
teaspoon chili powder
1 scallion, minced
2 tablespoons finely chopped parsley, divided
olive oil, for greasing pan
cup plain yogurt
cup tahini
fresh lemon juice, to taste
Heat broiler with an oven rack placed 3 inches below heat source.
Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of
salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot
sauce, pepper, chili powder, scallion and 1 tablespoon parsley. Mix to combine. Shape lamb
mixture into 1-inch meatballs and place on an oiled rimmed baking sheet. Make sure
meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs
for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
Meanwhile, combine yogurt, tahini, remaining garlic paste, teaspoon salt and lemon juice
to taste. Transfer cooked meatballs to a serving platter or individual plates and serve with
tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.
Alternatively, one could add finely chopped cucumber to the sauce for added flavor. This
could be also a finger food dish for a buffet.

30

FLANK STEAK IN CHURRASCO MARINADE

WITH SAUTED GREENS
from the San Francisco Chronicle
submitted by Michael Dewees
serves 6
Marinade and Steaks
3 medium onions, chopped coarsely
6 large cloves garlic chopped coarsely
cup fresh lemon juice
1 to 2 teaspoons freshly ground black pepper
1 teaspoon salt
2 flank steaks, each about 1 pounds
Quickly pulse onions and garlic in food processor. Add lemon juice and pulse again. Add
pepper and salt. Pour the marinade over the steaks and let sit 1 to 2 hours at room
temperature. Turn steaks once or twice.
Remove the steak from the marinade, pat dry and then brush with a bit of oil so it they do not
stick to grill. Grill or broil steaks about 2 to 3 minutes on each side. Place on cutting board,
tent, and let rest 5 minutes. Slice across the grain with knife at an angle. Serve with Sauted
Greens (see next page) and Chimichurri Sauce (see below) and rice.
Chimichurri Sauce (yields about 1 cups)
cup olive oil
cup red wine vinegar
cup finely minced onions
2 teaspoons minced garlic
cup finely chopped parsley
2 teaspoons dried oregano
teaspoon Cayenne pepper
1 teaspoons salt
1 teaspoon freshly ground black pepper
Whisk all ingredients in a bowl until combined. Let stand at room temperature to allow
flavors to develop. Serve as accompaniment to grilled flank steak.
Sauted Greens
6 bunches Swiss chard or kale
cup bacon fat or olive oil
2 red onions, chopped small
4 cloves garlic, minced fine
salt and pepper to taste
Roll greens into cigars and slice into fine shreds -inch wide. Fill a sink with water and wash
greens. Drain but dont dry.
31

FLANK STEAK IN CHURRASCO MARINADE WITH SAUTED GREENS

(continued from previous page)
Melt the fat in a large pan and add the onions. Cook until translucent, about 8 minutes. Then
add the garlic and stir to combine. Add the greens gradually, a handful at a time, turning
them in their own water until they wilt. If they are dry, add a bit of water. When they are
tender, season with salt and pepper. Serve immediately.

GRILLED CHICKEN WITH AVOCADO TOMATO SALAD

adapted from Whats Gaby Cooking blog
submitted by Carol Hutchinson
serves 4 to 6
Grilled Chicken and Marinade
cup extra-virgin olive oil
cup fresh lime juice
1 tablespoon ground cumin
teaspoon Kosher salt
teaspoon freshly ground black pepper
4 chicken breasts, boneless, with skin
Avocado Tomato Salad
2 avocados, cut into cubes
1 cup cherry tomatoes, cut in half
1 recipe of Cilantro Vinaigrette (see below)
Cilantro Vinaigrette
1 shallot, roughly chopped
2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
1 clove garlic
teaspoons red pepper flakes
cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Combine all the ingredients for the vinaigrette in a blender and blend for 60 seconds until
very smooth. Taste and adjust salt and pepper as needed.
Combine marinade ingredients in a bowl and stir to combine. Add the chicken and marinate
for at least 30 or 45 minutes at room temperature. Heat a grill to high heat. Remove chicken
from marinade and grill, turning often, until no longer pink in center, 10 to 15 minutes.
Slice chicken to a platter and serve topped with the avocados and cherry tomatoes. Serve
drizzled with the cilantro vinaigrette and season with salt and pepper.
32

GRILLED SKIRT STEAK WITH TOMATO SALAD

adapted from Whats Gaby Cooking? website
submitted by Carol Hutchinson
preparation time: 2 hours overall
serves 4 to 6
For the steak and marinade
2 pounds hanger or skirt steak
cup olive oil
2 garlic cloves, chopped
2 tablespoons red wine vinegar
cup soy sauce
4 tablespoons agave nectar
For the tomato salad
1 pint cherry tomatoes, halved
2-3 tablespoons olive oil
Kosher salt
freshly cracked black pepper
1 handful of fresh arugula
red onion, thinly sliced
Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and
marinate for at least 2 hours and up to 24 hours.
Heat a grill over medium heat. Remove the steak from the marinade and generously season
with salt and pepper. Place the steak on the grill and grill for 4 to 6 minutes on each side,
turning 90 degrees halfway through to get crisscross grill marks. Cook until
medium/medium rare, or medium, depending on your preference, and then remove to a
cutting board and let rest for 10 minutes.
In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt,
pepper, arugula and red onions. Slice the steak against the grain and top with the tomato
salad. Serve immediately.

33

LEBANESE LEMON CHICKEN

adapted from Jamies Kitchen
submitted by Jan Chernoff
preparation time: 90 minutes
serves 4
1 large chicken, cut for sauting (or 4 chicken breasts)
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
teaspoon cumin seeds
teaspoon chili powder
1 teaspoon black peppercorns
1 teaspoon sea salt
3 heaping tablespoons flour
extra virgin olive oil
1 large bulb of fennel, roughly chopped, save the tops
1 red onion, peeled and roughly chopped
2 or 3 small preserved lemons, chopped
1 small bunch of fresh rosemary, roughly chopped
cup farika or bulghur wheat
1 wineglass of tequila, vodka, or white wine
2 cups (or more) chicken stock or water
1 small tub of sour cream or crme fraiche
Preheat the oven to 350 degrees.
Bash all the spices up with a mortar and pestle with the salt until you have a fine powder.
Add flour and mix together well. Rub this intensely flavored flour all over your chicken and
in every crack and cranny. Reserve any of the flour left over.
Heat an appropriately sized casserole-type pan or a roasting pan, on the stove-top and add 5
tablespoons of olive oil. Begin to brown your chicken pieces on all sides you want them to
fry in one layer. Once they are nicely colored, remove to a plate, turn down the heat and then
add fennel, onion, preserved lemons and rosemary to the pan. Fry for about 5 minutes, until
nice and softened. Then add any excess flavored flour and farika or bulghur wheat, and give
it a good stir.
Add tequila, vodka, or wine and allow to cook down to leave a fabulous fresh and fragrant
taste. Cover with chicken stock or water until it reaches the same level as the grains and the
vegetables. Now you need to make a cartouche (a piece of parchment paper cut to the size of
your pan). Run it under the tap to make it flexible, then rub it with olive oil so it doesnt
stick. Place the cartouche over the grains and vegetables in the pan and put the chicken on
top. Place in the preheated oven and cook for 45 minutes, until the chicken skin is really
crisp. Sometimes the grains start to burn on the bottom and they get a little bit of color.
Serve straight away with a dollop of sour cream or crme fraiche and sprinkle with the
chopped fennel tops if you have them
34

MISO-GLAZED SEA BASS

from New York Times Cooking app
submitted by Anne Halsted
preparation time: 30 minutes
serves 4
1 pounds sea bass, mackerel or cod, skin off and cut into a dozen 2-ounce slices
1 tablespoon white miso
1 tablespoon red miso
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
2 teaspoons grated ginger
1 tablespoon sugar
2 egg yolks
salt
1 pound tender mustard greens or spinach, stemmed and washed
1 teaspoon toasted sesame oil
pickled ginger, for garnish
Preheat oven to 400 degrees.
Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake,
mirin, soy sauce, ginger and sugar in a small bowl and stir well. Dot half the miso mixture
evenly over the fish; then rub with fingers to lightly coat slices. Leave to marinate 10 to 15
minutes.
Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with
this mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan
under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula,
transfer fish to serving platter.
Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add
mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with
cold water, then press out excess water with a wooden spoon. Transfer to serving platter
with fish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.

35

PAN-ROASTED SALMON WITH

CITRUS-BALSAMIC VINAIGRETTE
Submitted by Jeanne Milligan
preparation time: about 15 minutes
serves 6
cup fresh orange juice
cup good quality balsamic vinegar
to cup extra virgin olive oil
2 anchovy fillets, very finely minced
1 small shallot, finely chopped
cup Italian parsley, chopped
coarse salt, and freshly ground black pepper
4 6-ounce salmon fillets
2 tablespoons olive oil
Heat oven to 450 degrees.
Combine all the first 6 ingredients in a glass jar, cover tightly, and shake vigorously.
Reserve this citrus-balsamic vinaigrette.
Season the salmon with salt and pepper to taste. In a skillet large enough to hold all the
salmon, heat the olive oil over high heat. Place the salmon in the pan with skin side down.
Transfer the pan to the oven and roast for 8 to 10 minutes, until medium rare, or longer, if
desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the
sauce.
Pour off any olive oil in the skillet and pour in the reserved vinaigrette. Heat through for a
few seconds over high heat and then spoon the sauce over the salmon.

36

PAN-SEARED GARLIC CHICKEN

WITH CRISPY BROCCOLI AND POTATOES HUANCANA
from Hello Fresh
via Katy Lonergan
serves 4
4 boneless, skinless chicken breasts
24 ounces Yukon potatoes
Salt and pepper
12 ounces broccoli florets
Extra-virgin olive oil
ounce chives, minced
4 cloves garlic, minced or grated
2 limes, zested and juiced
2 jalapeo peppers
4 ounces cream cheese
2 teaspoons garlic powder
Preheat oven to 400 degrees F. Bring chicken to room temperature. Place the potatoes in a
medium pot with a pinch of salt and enough water to cover. Bring to a boil and cook 25 to 30
minutes, or until easily pierced with a knife. Drain and let cool slightly.
Toss the broccoli florets on a baking sheet and drizzle with olive oil. Season with salt and
pepper and place in the oven for 20 to 25 minutes, tossing halfway through cooking, until
golden brown and crispy on the edges.
Meanwhile, make the huancana sauce. Mince the jalapeo, removing seeds and ribs if you
prefer less heat. Make sure to thoroughly wash hands and surfaces after handling the
jalapeo. The heat is transferable and can burn more than your throat!
Place the garlic, jalapeo, a pinch of salt, and a drizzle of olive oil in a small pile on your
cutting board. Using the side of your knife, form a paste by scraping the mixture back and
forth across the cutting board while applying pressure. In a small bowl, combine the
jalapeo-garlic paste, cream cheese, lime zest, lime juice, half the chives, and 1 tablespoon
olive oil. Stir in enough water to think to a yogurt-like consistency, if needed, starting with 1
teaspoon and go up from there). Season with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken on all
sides with garlic powder, salt, and pepper. Add the chicken to the pan and cook 5 to 6
minutes per side, until cooked through and the juices run clear when pierced with a knife. Let
rest for a few minutes, then thinly slice.
Slice the drained potatoes into -inch slices. Plate the potatoes, broccoli, and the chicken.
Drizzle the huancana sauce over the potatoes and garnish with the remaining chives.
The huancana sauce really makes this dish! You can adjust the level of heat.
37

PORK CHOPS WITH APPLES AND YAMS

from People Magazine by Curtis Stone
submitted by Judy Gray
preparation time: about 1 hour
serves 4
1 pound yams, peeled, halved, and cut crosswise into 1 inch cubes
2 Pink Lady apples, each cut into 8 wedges
1 fennel bulb, cut into 8 wedges
2 (6 inch) rosemary sprigs, cut into 1-inch pieces
cup olive oil, divided
2 teaspoons Kosher salt, divided
teaspoon black pepper, divided
4 1-inch-thick boneless pork chops
1 cup apple cider
1 tablespoon Dijon mustard
2 tablespoons unsalted butter
Preheat oven to 450 degrees.
Mix yams, apples, fennel, rosemary, 2 tablespoons oil, teaspoon salt, and teaspoon
pepper in a bowl. Spread yam mixture in a single layer on a baking sheet. Bake until yams
are browned and tender, about 25 minutes.
Season pork with 1 teaspoon salt and teaspoon pepper. Heat remaining oil in a large skillet
on medium-high. Add pork, and cook until golden brown and center is barely pink, about 5
minutes per side. Set chops aside.
To the drippings in the skillet, add cider and reduce heat to medium. Bring to a simmer,
stirring to loosen browned bits from skillet. Whisk in mustard, and simmer until slightly
thickened, about 8 minutes. Remove from heat, and whisk in butter until melted and
incorporated. Sprinkle with remaining salt and pepper. Drizzle sauce over chops.
Preheat your baking sheet in a very hot oven before roasting the apples and yams; it makes
beautifully browned and flavorsome vegetables, says Curtis Stone.

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TURKEY CHILI
from Chef at Harding Park Golf Course
via Irene Lindbeck Tibbits
preparation time: about 1 hour
serves 6 to 8
scant cup olive oil
2 pounds ground turkey
1 yellow onion, diced
1 fresh jalapeno (2 ounces), cut in half, cored and seeded
cup or a little less chopped or crushed fresh garlic
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
teaspoon Cayenne pepper
28-ounce can diced tomatoes
24 ounces tomato juice
3 4-ounce cans tomato paste
12-ounce can black beans, rinsed and drained
12-ounce can kidney beans, rinsed and drained
salt and pepper to taste
In a large Dutch-oven which will eventually hold all the ingredients, heat olive oil and add
the ground turkey. Saut the meat until no pink is left. Then add onion, jalapeno, garlic and
spices and cook for 5 minutes. Then add tomatoes, juice, paste, and beans and simmer for 30
minutes covered, and 15 additional minutes uncovered. Before serving, remove the jalapeno
halves, you can chop for an optional garnish if desired. Leftovers freeze well.
Serving suggestion: Lightly sprinkle with shredded cheddar or other shredded cheese of
your choice.
Friends who have eaten this just love it. I double the recipe when I make it because it freezes
so well and is a quick dinner when needed.

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AMOR POLENTA
(FLORENTINE CORNMEAL CAKE)
from Sunset Magazine May 1972 - long ago
submitted by Michael Dewees
preparation time: about 90 minutes overall
serves about 15
cup soft butter (10 tablespoons)
2 cup powdered sugar, sifted
1 teaspoon vanilla (or 1 teaspoon almond extract)
2 whole eggs
1 egg yolk
1 cups cake flour
cup yellow corn meal
extra powdered sugar for topping
Preheat oven to 325 degrees.
In a large bowl or electric mixer, beat butter and add sugar a small amount at a time until all
is incorporated and product is light and creamy. Beat in vanilla; then add eggs and yolk one
at a time, beating well after each addition.
Sift and measure flour, then mix with corn meal. Add flour mixture a portion at a time to
batter, blending well after each addition.
Generously grease and flour dust a 10-inch deerback pan ( loaf ribbed pan that makes a
long ribbed cake). Spoon batter into pan and spread evenly.
Bake for about 1 hour and 15 minutes or until a wooden pick, inserted in middle comes out,
clean and cake springs back when lightly touched in the center. Cool cake in pan for 3
minutes (this is important), then turn out onto a wire rack. Sift 2 tablespoons powdered sugar
over the warm cake. Let cool completely.

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CHOCOLATE BUTTERSCOTCH SHORTBREAD

from Top Chef
submitted by Sue Gilbert
preparation time: 2+ hours overall
serves 12 or more
2 sticks unsalted butter, softened
cup dark brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
cup butterscotch chips
8 ounces dark chocolate, melted
Preheat oven to 300 degrees.
Beat butter and sugar together, using the paddle attachment of your mixer. Beat for three
minutes until light in color and fluffy. Add vanilla, reduce speed and slowly add flour and
salt until just combined. Mix in butterscotch chips and stir until evenly distributed.
Grease a 9x9-inch baking pan. Press dough evenly into pan and refrigerate for 20 minutes.
Score the dough into eighths in one direction and quarters in the other direction to make 32
sections. Pierce dough all over with a fork.
Bake until firm and slightly golden brown around the edges, 50 to 60 minutes. Immediately
cut the cookies along the scoring and then cool in the pan.
Remove cookies from the pan and place on a baking sheet. Dip each cookie into the
chocolate, covering about of the cookie. Refrigerate until the chocolate is set, about 30
minutes.
If you are a butterscotch fan, these are heaven.

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CONFETTI COOKIES
Adapted from Smitten Kitchen by Carol Hutchinson
preparation time: about an hour
makes 4 dozen cookies
3 cups all-purpose flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon fine sea salt
cup cream cheese
1 cup unsalted butter
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
teaspoon almond extract (optional but delicious)
1 cup rainbow sprinkles
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
With an electric mixer, combine flour, baking powder, baking soda and salt in a bowl and
whisk to blend. In a large bowl or the bowl of a standard mixer, beat cream cheese, butter
and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat
just until the flour disappears. In some cases, this dough will feel too soft to roll into balls in
your hands; if so let it chill in the fridge for 20 minutes or so before using.
Scoop balls of dough and roll them briefly in the palms of your hands before dropping them
in a bowl of rainbow sprinkles and gently rolling to coat them evenly. The sprinkles adhere
much better to tacky exterior of balls of dough that have been briefly warmed by your hands.
Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the
bottom of a drinking glass to press down on the cookies until they are about to inch tall.
If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top.
Bake for 9 to 10 minutes until they look under baked but lightly golden underneath. (If they
are not quite soft in the center, they will be fully crisped through the next day.) Let set on the
baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest
of the way. Repeat with remaining cookie dough.

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DANISH APPLE DESSERT

from ediblesanfrancisco.com
submitted by Anne Halsted
preparation time: about 50 minutes
serves 6 or more
3 cups Italian-style bread, torn roughly into 1 inch pieces
cup olive oil
cup water
cup sugar
cup plus cup heavy cream
pinch of salt
teaspoon black pepper, ground coarsely
2 tablespoons butter
1 pound Braeburn apples, peeled, cored, cut into -inch cubes
3 sprigs fresh oregano, leaves removed
To make the croutons: preheat the oven to 350 degrees. Put the bread into a bowl and
drizzle with olive oil. Mix well until thoroughly coated. Spread croutons onto baking sheet
and bake for 110 minutes; rotate pan and bake until golden brown, about 10 more minutes.
Set aside to cool.
To make the caramel sauce: Put water and sugar into a 4-quart saucepan. Bring to a boil
over medium-high heat and cook until the sauce is golden brown, about 15 minutes. Remove
from heat and whisk in cup of heavy cream. Season with salt and pepper.
To make the apples: Heat a 12-inch skillet over medium-high heat. Add butter, when it has
melted and stopped foaming, add apple chunks. Brown the applies on all sides and remove
from the heat immediately so they maintain some crispiness. Stir in oregano leaves.
To serve: In a bowl or mixer, whisk cup of heavy cream until soft peaks form. Put each
component in a bowl by itself, and allow guests to create their own desserts. Or for
individual servings, start with apple chucks on bottom, top with whipped cream, decorate
with croutons and serve with caramel sauce on the side.

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PERFECT LEMON BARS

from Cooks Illustrated
submitted by Judy Gray
preparation time: about 1 hour
makes 2 dozen 1 - 2 inch squares
Crust:
1 cups all-purpose flour
cup confectioners sugar, plus extra to decorate finished bars
cup cornstarch
teaspoon salt
12 tablespoons unsalted butter (1 sticks) at very cool room temp, cut into 1-inch pieces,
plus extra for greasing pan
Lemon Filling:
4 large eggs, beaten lightly
1 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemon zest (2 large lemons)
cup juice from 3 or 4 lemons, strained
cup whole milk
teaspoon salt

Preheat oven to 350 degrees.

Adjust oven rack to middle position. Lightly butter a 13 x 9-inch baking dish and line with a
sheet of parchment. Dot paper with butter, and place a second sheet crosswise over it.
Pulse flour, confectioners sugar, cornstarch, and salt in food processor work bowl fitted with
steel blade. Add butter and process to blend, 8 to 10 seconds, and then pulse until mixture is
pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle mixture into
lined pan and press firmly with fingers into an even
-inch layer over the entire pan bottom and about inch up the sides. Refrigerate for 30
minutes, then bake until golden brown, about 20 minutes.
Meanwhile, whisk eggs, sugar and flour in medium bowl, then stir in lemon zest and juice,
milk, and salt to blend well. Reduce oven temperature to 325 degrees. Stir filling mixture to
re-blend and pour onto warm crust. Bake until filling feels firm when touched lightly, about
20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
Grasp the edges of the parchment paper and lift the bars onto a cutting board and cut into
serving-size pieces. Dust with sieved confectioners sugar.
Cutting the bars can be done easily with a pizza cutter.

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CINNAMON CHIA-FLAX PROTEIN PANCAKES

from Perchance to Cook website
submitted by Katherine Koelsch Kriken
preparation time: 15 minutes
yields 16 3-inch pancakes
4 eggs
2 bananas
4 tablespoons ground chia seeds
4 tablespoons ground golden flax seeds
2 teaspoon cinnamon
4 teaspoons fresh lemon juice
teaspoon baking soda
2 teaspoon honey
olive oil
Blend all the ingredients together in a blender. Scrape the sides of the blender down with a
spatula and then blend everything together one more time.
Heat a large frying pan/skillet or griddle over medium heat. Put a little olive oil onto the pan
and spread it around.
Pour 2 tablespoons of batter to make each pancake. Wait until the batter starts bubbling a bit
before flipping. Cook about 30 seconds on either side or until golden brown.
For more crunch and texture, simply combine unground seeds in the blender with rest of the
ingredients. Whirl until everything is combined.
This recipe is very simple, quick, and the pancakes taste very good!

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ZUCCHINI FRITTATA
from Bishops Ranch Kitchen
submitted by Judy Gray
preparation time: 90 minutes
serves 6 to 8
1 pounds zucchini (6 cups grated)
1 teaspoon sea salt
fresh ground black pepper
1 tablespoon olive oil
1 garlic clove, minced
6 large eggs
1 tablespoons chopped fresh marjoram
cup grated Parmesan cheese
cup feta cheese, drained, or ricotta, or a mixture of the two
Preheat oven to 350 degrees.
Coarsely grate the zucchini, toss with salt, and set aside in a colander or sieve to drain for at
least 30 minutes. Rinse briefly to remove excess salt and, using your hands, squeeze dry.
Heat the oil in a skillet over medium high heat. Add zucchini and cook, stirring frequently,
until it is dry, about 6 minutes. Just before the zucchini is done, stir in the garlic to let it cook
briefly. This will take away its sharpness. Remove the pan from the heat and set aside.
Break the eggs into a large bowl and beat until well mixed. Add a grinding of pepper. Stir in
the zucchini and garlic mixture, add marjoram and cheeses.
Grease a 9-inch pie plate and pour the mixture into it.
Bake for 45 minutes, or until the frittata is set and slightly browned on top. Cut into squares
and serve.
The zucchini can be grated the night before and left to drain the refrigerator overnight.
Delicious brunch/breakfast dish!

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