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OUR FAVORITE RECIPES 2014

CONTRIBUTORS:

Julie Christensen, Mike Dewees, Courtney Dyar, Sue Gilbert, Judy Gray, Maud Hallin, Anne

Halsted, Carol Phillips Hutchinson, Susan Kirk, Kate Gambs Knickerbocker, Katherine

Koelsch Kriken, Kathy & Jeff Lindenbaum, Karen Phillips Lonergan, Katy Lonergan,Richard & Marilyn Manning Lonergan, Bill Maddix, Jeanne Milligan, Lauren Post, Lynda

Spence, Nancy Sullivan, Irene Lindbeck Tibbits, Elizabeth Whitney, and Wells Whitney

TESTERS/TASTERS:

Most of the contributors plus Keith Gilbert, Don Gray, Justin Hutchinson, John Kriken, Eric

Lonergan, Greg Smith, and countless others. We thank them all!

EDITORS:

Wells Whitney & Katy Lonergan

ONLINE:

You can find allprevious years recipes dating back to 1999 on the cookbook blog:

http://annualcookbook.blogspot.com

This years recipes will be available online by December 15th

.

COVER ART:

The Year of Asparagus, iPhotography by Anne Halsted

http://annualcookbook.blogspot.com/http://annualcookbook.blogspot.com/http://annualcookbook.blogspot.com/

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OUR FAVORITE RECIPES 2014

STARTERS Bacon-Onion Jam 1Bay Scallop Ceviche 2

Chicken Liver Pt 3

Mediterranean Baked Feta with Tomatoes 4

Scallop and Plum Ceviche 5

Wasabi Mayo 5

SALADS Bulgur Salad with Peaches, Arugula, and Almonds 6

Chilled Napa Cabbage with Cilantro and Shallots 7

Grilled Watermelon and Feta Salad 7

Kale and Quinoa Salad with Ricotta Salata 8

Tossed Green Salad 9

Quinoa Salad with Citrus and Avocado 10

Warm Moroccan Chicken and Sweet Potato Salad 11

Zucchini Carpaccio Salad 12

SOUPS Broccoli-Potato Soup 13

Broccoli Soup 14Cauliflower-Almond Garlic Soup 15

Joya Gazpacho 16

Spiced Pumpkin Soup 17

SIDE DISHES Curried Eggplant 18

Ginger-Lime Slow Roasted Carrots 19

Massaged Kale 19

Suzys Squash Casserole20

PASTA DISHES Five-Spice Pork Bolognese 21

Pasta with Burst Cherry Tomatoes 22

Spicy Crab Linguine with Mustard, Crme Frache, and Herbs 23

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OUR FAVORITE RECIPES 2014

MAIN DISHES 30-Minute Chicken Tagine 24Butter Chicken 25

Duck Breast with Frise Salad and Port Vinaigrette 26

Grilled Marinated Leg of Lamb 27

Grilled Shrimp with Lime Powder and Parsley-Olive Oil Sauce 28

Herbs Chicken Casserole 29

Lemon and Pepper Grilled Halibut 30

Inside Out Eggplant Parmigiana 31

Mussels Sambal 33

Pan-Seared Veal Steaks with Green Peppercorns 34

Pork Tenderloin with Do-Ahead Sauce 36

Risha Zimmerns Chicken and Shallots 38

Roasted Arctic Char and Fennel 39

Sauted Shrimp with Cucumber and Peanut Salad 40

Seared Cuban Pork 41

Cuban Black Beans 42

Spaghetti Squash Tacos 43

Steak and Asparagus Stir Fry 44

DESSERTS Amazing Black Bean Brownies 45

Chocolate Ganache 46

Evadell Guilbeaus Lace Cookies 47

Insanely Simple Cherry Torte 48

Mixed Berry Spoon Cake 49

Pavlova with Mascarpone Cream and Raspberries 50

BRUNCH DISHES & Baked Eggs with Peas, Ricotta, and Crispy Prosciutto 51

BREADS Blintz Souffl 52

Easy Loaf of Bread 53

Ham, Asparagus, and Gruyre Strata 54

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BACON-ONION JAMfrom the TheNew York Times Magazine

submitted by Judy Gray

serves 6 to 8 as an appetizer

pound slab bacon, diced into cubes4 medium-size white or Spanish onions, peeled & diced

1 teaspoon mustard seed

2 tablespoons dark brown sugar cup balsamic vinegar

3 tablespoons water

kosher salt and freshly ground black pepper

Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring

occasionally, until the fat is completely rendered and the bacon has started to crisp,

approximately 12 to 15 minutes.

Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown

sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heatand allow the mixture to cook undisturbed for 25 to 30 minutes.

Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until

most of the liquid is gone and the onions have achieved a dark brown jamminess,approximately 60 to 70 minutes (add a little more water as needed).

Taste the jam, and add salt and pepper if necessary.

Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, thenallow to cool completely. Store, covered, the refrigerator for up to a week.

The jam pairs nicely with the Chicken L iver Pt(page 3) on crostini.

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BAY SCALLOP CEVICHEfrom Brandon Jew in the TheNew York Times

submitted by Anne Halsted

serves 2

1 tablespoon finely diced shallot2 tablespoons finely diced celery heart

3 to 4 tablespoons lime juice, as needed

cup buttermilk2 tablespoons extra virgin olive oil

4 leaves cilantro, chopped

3 ounces bay scallops, feet removed, or sliced sea scallopsminced red or yellow jalapeo, to taste

Hass avocado, cut into medium dice

kosher salt and serrano pepper to taste

1 teaspoon poppy seeds

In a small bowl, soak the shallots and the celery in the lime juice for at least 30 minutes, up

to 1 hour. Meanwhile, in another bowl, whisk the buttermilk and olive oil together. Whisk in

the shallot mixture, then stir in the cilantro, scallops and jalapeo. Let sit for 3 to 5 minutes,or until the scallops start to turn slightly opaque.

Add the avocado, and mix gently. Season with salt and serrano pepper to taste. Sprinkle with

poppy seeds and serve.

The combination of lime juice and lactic acid in the buttermilk should be enough acid to turn

scallops opaque. The jalapeo give just the right amount of bite to the dish.

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CHICKEN LIVER PTfrom The New York T imes Magazine

submitted by Judy Gray

serves 6 to 8

8 tablespoons unsalted butter, cut into cubes2 medium shallots, peeled and finely chopped

1 pint fresh chicken livers, approximately 1 pound trimmed

1 tablespoons fresh thyme leaves, chopped cup Madeira or port

3 tablespoons heavy cream, plus more as needed

kosher salt to taste

Put a large, heavy saut pan over medium heat, and melt 4 tablespoons of the butter until it

begins to foam. Add the shallots, and saut until translucent, being careful not to allow

shallots to brown. Add the livers, thyme and Madeira or port, and bring the heat to high.

Cook, occasionally stirring and turning the livers around in the pan with a spoon, until thewine has reduced and the livers are lightly browned but still very soft and pink on the inside,

approximately 5 minutes. Dont overcook.

Remove the pan from the stove, and put its contents into a blender or food processor, along

with the cream and the remaining butter. Blend until smooth, but dont over blend, adding a

little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.

Pack the pt into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic

wrap and refrigerate until firm. About 2 hours or up to 5 days. Serve with bacon-onion jamand copious amount of toast.

This pt is similar to the one my grandmother made, except she used a hand crank meat

grinder (the food processor of the 20s) to mix all ingredients! Very tasty for all who love

pt, best eaten with jam of some kind.

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MEDITERRANEAN BAKED FETA WITH TOMATOESfrom smittenkitchen.com

submitted by Courtney Dyarserves 4

1 cup cherry tomatoes, halved cup chopped, pitted Kalamata olives

1 clove garlic, minced

cup thinly sliced red onion2 tablespoons finely-chopped fresh flat-leaf parsley, divided

1 teaspoon dried oregano

1 teaspoon olive oilfreshly ground black pepper

1 8- to 10-ounce block feta (can substitute goat cheese)

crackers, pita chips, or crostini

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, oliveoil and a few grinds of pepper.

Two cooking options:

On a grill:Heat your grill to medium-high. Set the feta block in the middle of a piece of foil.Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold inany liquid as it cooks. Place the packet straight on the grill for 15 minutes to warm it through.

Remove from grill and transfer to a serving dish with high edges. Garnish with remaining

parsley and serve immediately.

In the oven:Heat oven to 400 F. Place the block of feta in the middle of an oven-proof dishwith high edges. Pile the tomato mixture on top of the feta. Bake for 15 minutes. Garnishwith remaining parsley and serve immediately.

The feta will not melt, just warm and soften. Serve with crostini/crackers/pita chips and

individual plates since it can be a bit messy otherwise. Folks can either dip crostini directlyinto the feta or use a spoon to top crostini. As it cools, the feta will firm up again.

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SCALLOP AND PLUM CEVICHEfrom TheNew York Timessubmitted by Wells Whitney

serves 4

1 pound fresh sea scallops, cut into - to -inch diced pieces2 plums (make sure they are ripe and sweet), pitted and cut into - to -inch diced pieces

cup freshly squeezed lime juice

1 to 2 teaspoons chopped fresh tarragon, or more to taste teaspoon grated lime zest

salt

pinch cayenne pepper, more to taste

Prepare scallops, plums, and lime juice first, then toss everything together in a bowl. Seasonwith salt and cayenne.

Let mixture sit at room temperature for about 15 minutes before serving.

This ceviche has a nice combination of sweet and sour and is a delightful light appetizer to a

summer dinner.

WASABI MAYOsubmitted by Wells Whitney

serves many as a dip

1 cup mayonnaise

2 tablespoons soy sauce

1 small tube wasabi paste

freshly ground pepper to taste

Mix all ingredients into mayonnaise, taste and adjust with wasabi paste and pepper

This is delicious as a dip with vegetables or crackers.

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BULGUR SALAD WITH PEACHES,ARUGULA,AND ALMONDSfrom The Boston Globe Magazine

submitted by Elizabeth Whitney

makes about 7 cups

1 cups medium-grain bulgur, rinsed and drained3 tablespoons fresh lemon juice

1 tablespoons sherry vinegar

teaspoon ground cuminsalt and pepper

cup extra-virgin olive oil

1 medium cucumber, peeled, seeded, and cut into -inch dice (about 1 cups) medium red onion, finely chopped (about cup)

1 large, ripe but firm peach, peeled if desired, pitted, and chopped (about 1 cup)

4 cups loosely packed arugula (about 2 ounces), coarsely chopped

cups slivered almonds, lightly toasted

In a medium bowl, cover bulgur in water by about 2 inches to soften for about 1 hour. In a

mesh strainer, drain and rinse the soaked bulgur under running water, then press to release asmuch liquid as possible (you should have about 2 cups of bulgur). In a large bowl, mix

bulgur and 2 tablespoons lemon juice and set aside to allow bulgur to absorb the lemon,

about 10 minutes.

Meanwhile in another medium bowl, vigorously whisk remaining lemon juice, vinegar,

cumin, 1 teaspoon salt, pepper to taste, and oil to blend. Add the cucumber, onion, peach, 1

teaspoon salt, pepper to taste, and about three-quarters of the dressing to the bulgur, toss tocombine, cover, and set aside for the flavors to blend, about 30 minutes.

Add the arugula and remaining dressing and toss to combine. Taste and adjust seasoning with

salt and pepper, if necessary; add the almonds, toss to combine, and serve at once.

When we make this salad, we typically do not mix the arugula in with the rest of the salad,

but serve the salad on a bed of arugula. That way, leftovers keep better without soggyarugula. If you chose to make the salad this way, go ahead and add all of the dressing at

once.

This salad is delicious and fresh tasting and keeps reasonably well if you use a not too ripe

peach. We eat it all summer long, paired with grilled fish or chicken.

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CHILLED NAPA CABBAGE WITH CILANTRO AND SHALLOTSsubmitted by Karen Lonergan

head of Napa Cabbage

2 cups chopped cilantro (lightly packed)

3 diced shallotsreally good olive oil

white wine vinegar

salt & pepper

Macerate (soak) the shallots in white wine vinegar for 15 minutes. Toss with shredded

cabbage, cilantro, olive oil (lightly coat all) and salt/pepper.

This is the perfect accompaniment for flank steak.

GRILLED WATERMELON AND FETA SALADsubmitted by Jeanne Milligan

serves 4

1 small red onion, sliced

2 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

3 large or 4 smaller 1-inch thick watermelon slicessalt to taste

2 tablespoons chopped fresh mint2 ounces feta cheese, crumbled

to teaspoon Aleppo pepper or mild chile powder

Prepare a medium-hot grill. While grill heats, place sliced onion in a bowl, cover with water

and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Spread onions on paper

towels.

Use up to 1 tablespoon olive oil to brush watermelon slices lightly. Grill about 3 minutes per

side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.

Add onions and remaining ingredients and toss together. Let sit for a few minutes, or for upto an hour before serving. Toss again just before serving.

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KALE AND QUINOA SALAD WITH RICOTTA SALATAadapted from Smitten K itchensubmitted by Carol Phillips

makes 2 to 3 large meal salads, 4 to 5 side salads

For the salad: cup uncooked quinoa (or 1 cups cooked)

8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale* cup slivered almonds, very well toasted and cooled

cup dried cherries, chopped a bit (pears or other fruit work well too)

2 teaspoons chopped fresh dill2 ounces ricotta salata, crumbled or finely grated

few gratings of fresh lemon zest

For the dressing:3 tablespoons olive oil

1 tablespoons white wine vinegar2 teaspoons smooth Dijon mustard1 teaspoon coarse Dijon mustard

just shy of 1 teaspoon honey

salt and freshly ground black pepper to taste

Rinse quinoa well in a small colander. Place quinoa and 1 cups water in a small saucepan

and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa

on a plate to cool quickly.

Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leavinglong strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way,

and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Addremaining salad ingredients to kale and toss to mix.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.Season with salt and pepper to taste, then dig in.

*some use Dino Kale instead as it is easier to prepare.

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TOSSED GREEN SALADfrom Palo Al to Juni or League Cookbook

submitted by Michael Deweesserves 8 to 10

6 tablespoons olive oil2 tablespoons white wine vinegar with tarragon

teaspoon salt

1 small clove garlic, minced1 small head Boston lettuce

2 heads butter or Bibb lettuce

3 stalks Belgian endive bunch watercress

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 tablespoon chopped fresh dill (2 teaspoon dried)

2 teaspoons chopped fresh thyme (1 teaspoon dried)1 medium avocado

Combine olive oil, vinegar, salt, and garlic in bottom of your salad bowl.

Wash lettuce leaves and dry very well. Tear into bite-sized pieces over dressing. Do not toss.Wash endive and discard stems. Add to lettuce. Sprinkle parsley, chives, dill, and thyme overtop of leaves. Cover bowl tightly with plastic wrap and chill in refrigerator several hours.

Just before serving, peel and slice avocado and add to greens. Toss all gently but well.

As you well-know, the secret to a great salad is crisp, cold greens. This method ensures it.

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QUINOA SALAD WITH CITRUS AND AVOCADOfrom Cookin the Marketat the Fillmore Street Farmers Market

via Richard and Marilyn Lonergan

serves 8 to 12

1 cups quinoa cup pumpkin or sunflower seeds, toasted

2 or 3 grapefruit, sectioned and diced, about 2 cups

1 avocado, seeded and diced, about 1 cup

1 red onion, peeled and finely chopped, about cup

cup chopped fresh Italian parsley cup olive oil

3 tablespoons lemon juice

2 teaspoons grated lemon zest

Boil 3 cups of salted water. Add quinoa, cover and reduce heat to medium-low. Simmer for

12 to 14 minutes or until quinoa is tender and small tails bloom from grains. Drain quinoaand rinse under cold running water. Drain again.

Add quinoa to pumpkin seeds and stir in grapefruit, avocado, onion, and parsley. Fold in oil,

lemon juice and lemon zest. Season with salt and pepper, if desired.

While sectioning grapefruit can be tedious, the taste and texture is amazing. I used pink

grapefruit and liked the look as well. I have also used red quinoa and liked the taste, but thecolor contrasts werent as interesting. It keeps very well chilled overnight.

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WARM MOROCCAN CHICKEN &SQUASH SALADheavily adapted from Joanne Weirs Cooking Confidence: Dinner M ade Simple(2012)

submitted by Kate Gambs Knickerbocker

serves 4 to 6

For the squash:12 ounces butternut squash, cubed

1 teaspoon olive oil

teaspoon mild curry powder teaspoon ground cumin

teaspoon salt

For the dressing:1 teaspoon mild curry powder

1 teaspoon ground cumin

teaspoon ground cinnamon

2 tablespoons olive oil (garlic-infused or EVOO)1 teaspoon red wine vinegar

2 teaspoon maple syrupsalt to taste

For the salad:1 pound cooked boneless chicken, cut or shredded into 1- to 2-inch pieces

large tomato, seeded and diced

large apple, cut into small cubes

2 scallions, thinly sliced3 tablespoons roasted pumpkin seeds

3 tablespoons roasted almonds3 tablespoons pomegranate seeds

small bunches of cilantro (optional)

Heat oven to 375 F.

Mix oil, curry, cumin and salt together. Toss together with squash, and spread flat onto a

baking sheet. Roast until tender, around 30 minutes. Let cool while preparing salad.

Alternately, microwave a bag of squash and add mixture on top once squash is cooked.

Prepare dressing ingredients by whisking together in a small bowl. Place salad ingredients in

a large bowl, then pour dressing over the mixture. Finally, add the squash and gently toss soall ingredients get coated with dressing. Place mixture on a large plate and garnish with smallbunches of cilantro, if desired.

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ZUCCHINI CARPACCIO SALADfrom Gourmet Every Daysubmitted by Anne Halsted

serves 4 to 6 as a side dish

1 pound zucchini (about 3 large)1 teaspoon salt

pound arugula leaves cut into -inch wide strips (6 cups)

1 ounce ( cup) coarsely grated Parmigiano-Reggiano3 tablespoons extra-virgin olive oil

teaspoon black pepper

special equipment: an adjustable-blade slicer

Cut zucchini crosswise into paper thin slices with slicer. Toss zucchini slices with 1 teaspoon

salt in a large colander set over a bowl and let drain for about 20 minutes. Then rinse

zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Patzucchini slices dry with a paper towel.

Put arugula greens in a large bowl. Sprinkle in cup Parmigiano-Reggiano and remaining

teaspoon salt. Drizzle 1 tablespoons of oil over greens and toss.

Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle

with remaining cup Parmigiano-Reggiano and pepper.

This is a meat-free carpaccio, a crisp mix of zucchini and arugula gets a boost from olive oil

and salty cheese. Summer squash at its seasonal peak would lend a crisp-tender bite andmellow flavor.

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BROCCOLI SOUPadapted fromtheMartha Stewart Cookbook

submitted by Irene Lindbeck Tibbits

makes 2 to 4 servings

6 tablespoons ( stick) unsalted butter1 leek, minced

1 carrot, peeled and minced

2 garlic cloves, minced4 cups chicken stock

1 head broccoli, cut into small flowerets

1 cup heavy creampinch of cayenne pepper

1 teaspoon celery seed

In a stockpot, melt the butter over medium heat. Add the leek, carrot, and garlic. Cook until

they are tender, about 5 minutes, making sure they do not brown.

Add the stock. Bring to a simmer and add broccoli. Cook for 8 to 10 minutes, or untilbroccoli is tender.

Pour soup into a food processor and process until the vegetables are finely chopped but not

pured. Pour soup back into the pot. Stir in the cream, cayenne pepper and celery see. Reheatbefore serving.

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CAULIFLOWER-ALMOND GARLIC SOUPfrom Food 2.0 by Charlie Ayers

submitted by Dick and Marilyn Lonergan

serves 10 to 12

1 red bell pepper cup olive oil

1 cup sliced almonds (slivered almonds work too)

1 garlic clove, very thinly sliced teaspoon ground cumin

teaspoon celery seed

teaspoon Cayenne pepper1 small head cauliflower, trimmed and cut into small floret (about 1 pound)

1 cup canned crushed tomatoes

cup sherry vinegar (or white balsamic)

4 cups good chicken stock

1 thick slice sourdough bread, crust removed, lightly toasted and cubedkosher salt and freshly ground black pepper

chopped fresh parsley

Char the bell pepper under the broiler or in a gas flame until skin is blackened in patches and

blistering, about 15 minutes. Place in a bag and let cool; then scrape off the skin. Cut the

pepper in half, remove the stem and seeds and roughly chop.

Place a heavy-based pan over low heat. Add the olive oil and almonds and let the oil heat up

slowly, gently cooking the almonds until pale golden, at least 15 minutes. This method ofcooking is called confit. Add the garlic, cumin and celery seed and cook, stirring, for 2

minutes longer. Add the Cayenne and the cauliflower. Stir well, increase the heat to medium,then cover and cook until the cauliflower begins to soften, about 7 minutes.

Remove the lid and add the canned tomatoes, bell pepper, and vinegar. Cook, stirring, until

the vinegar has almost evaporated. Add the chicken stock and bring to a boil. Reduce the heat

and simmer until the cauliflower is soft, 20 to 30 minutes.

Stir in the bread cubes, mixing well so the bread absorbs the oil and all the toasty texture has

dissolved. Puree the soup with a hand blender. Season to taste. Reheat before serving andgarnish with chopped parsley.

Charlie Ayers became Googles chef in 1999, making lunch for all 40 employees. By the timehe left in 2005 Charlies Cafe was feeding 1500 people. We made this unusually delicioussoup after a special meal at his Palo Alto restaurant.

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JOYA GAZPACHOfrom Joya Restaur antin Palo Alto

submitted by Sue Gilbert

makes about 8 servings

10 Roma tomatoes, cored & peeled red onion, peeled

1 English cucumber, peeled & seeded

1 red bell pepper, seeded1 garlic clove, peeled

cup sherry vinegar

6 basil leaves teaspoon pimenton

1 cup extra virgin olive oil

Using a food processor, puree tomatoes, onion, cucumber, pepper, garlic, sherry vinegar,basil and pimenton. Add olive oil slowly to emulsify. Season with salt and pepper.

There are many wonderful gazpacho recipes, and this is one of my favorites.

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SPICED PUMPKIN SOUPfrom Bon Apptit

adapted by Sue Gilbert and Katy Lonergan

makes about 8 servings

1 tablespoons butter cup finely chopped carrot

cup finely chopped celery

white onion, finely chopped cup smashed ripe banana

1 garlic clove, minced

5 cups chicken broth2 cups canned pureed pure pumpkin (NOT pumpkin pie filling)

cup unsweetened coconut milk

cup sweetened condensed milk (or use maple syrup)

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon1 teaspoon ground coriander

teaspoon ground allspice2 teaspoons curry powder

1 teaspoon cayenne pepper

salt (to taste)

fresh ground pepper (to taste)nonfat yogurt (for garnish)

cilantro or Italian parsley (for garnish)

Melt butter in a heavy large pot over medium-high heat. Add carrots, onion, celery, banana,

and garlic and saut until vegetables are soft, about 8 minutes. Add all remaining ingredients.Simmer over medium high heat for about 15 minutes. If you wish to have a smooth

consistency, you can either blend the soup with an immersion blender or in batches in ablender. Just be sure to let the soup cool some before placing in a blender and only fill the

blender about half full. Season with salt and pepper and adjust other seasonings, such as

curry and cayenne if you wish.

This soup has a wonderful kick and is easily adaptable depending upon your preference for

heat and/or sweetness. If you prefer it less sweet, add less banana and/or less sweetened

condensed milk. If you prefer it less spicy, use less cayenne and/or more yogurt.

For especially easy prep, use one 14.5-ounce container of Trader Joe's mirepoix (diced

carrots, onion, and celery).

The soup is even better the second day.

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CURRIED EGGPLANTfrom epicurious.com

submitted by Anne Halsted

serves 6

3 pound Asian eggplants (about 6), cut crosswise into -inch thick rounds1 teaspoons salt

1 large garlic clove, chopped

1 tablespoon finely chopped peeled fresh ginger2 teaspoons chopped fresh jalapeo chile including seeds

1 teaspoon yellow or brown mustard seeds

1 teaspoon cumin seeds teaspoon turmeric

3 tablespoons vegetable oil

1 large onion, halved lengthwise and thinly sliced lengthwise

1 (3-inch) cinnamon stick

cup water1 tablespoon packed brown sugar

3 tablespoons chopped fresh cilantro cup roasted cashews (1 ounce), chopped

Accompaniment:steamed basmati or jasmine rice

Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes.

Rinse eggplant, then drain again, pressing gently on eggplant to extract any excess liquid.

While eggplant drains, mash garlic, ginger, and jalapeo to a paste with teaspoon saltusing a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup),

then stir in mustard and cumin seeds and turmeric.

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add

onion and saut, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spicepaste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.

Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water,brown sugar, and remaining teaspoon salt and simmer, covered, stirring occasionally, until

eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional

salt.

Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews, serve with

rice.

You can use either Chinese or Japanese eggplants for this recipe; both varieties have purpleskin, a long, slender shape, and small seeds. If you use a larger eggplant, be sure to adjust

seasoning accordingly.

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GINGER-LIME SLOW-ROASTED CARROTSadapted from Homemade with L ove

submitted by Katy Lonerganserves 4

2 (1-inch) pieces fresh ginger, peeled and finely chopped1 tablespoons pure maple syrup

2 tablespoons extra-virgin olive oil

freshly grated zest of 2 limessea salt

fresh ground pepper

2 bunches thin fresh carrots, peeled and stems cut to 2-inch length

Preheat oven to 300 F.

Add the ginger, syrup, oil, lime zest, and salt to a small bowl. Adjust seasonings to taste.

Beat with fork to mix well.

Arrange carrots on a sheet pan covered with aluminum foil (plus Silpat for security) for easyclean-up. Pour ginger-oil mixture over the carrots, hand tossing to coat well. Bake untiltender when pierced with a fork, about 1 hour 15 minutes. (If using baby carrots from a bag,

which are thicker, cook at 375 F.)

They taste great served hot, room temperature, even cold! Ifyou cant get the thin carrots,

just cut the thicker carrots into -inch thick coins before roasting. Not as pretty on the plate

but just as tasty!

MASSAGED KALEsubmitted by Susan Kirk

one bunch of curly kale - cut stems away and chopjuice of 2 lemons (preferably Meyer)

3-4 tablespoons fruity olive oil

salt and pepper

In a medium sized bowl combine lemon juice and olive oil. Add salt and pepper to taste.

Put the chopped kale into the same bowl and massage the oil/lemon mix into the kale. Takesabout 4 minutes.

Cover and marinate in fridge for at least 24 hours. Keeps a week.

Add to other salads, serve as a side dish, have fun!

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SUZYS SQUASH CASSEROLEsubmitted by Lynda Spence

serves 8

1 large onion, chopped

2 cloves garlic, minced2 tablespoons olive oil

28-ounce can of whole tomatoes, drained

2 yellow and 2 green summer squash (zucchini), sliced, -inch thicksalt and pepper

1 cups shredded mozzarella cheese, divided into 2 portions: 1 cups and cup

cup fresh grated parmesan cheese

Heat oven to 350 F.

Saut onion and cloves in olive oil until translucent. Add squash and continue to saut for 3

to 5 minutes. Add canned tomatoes and cook for 10 to 12 minutes until saucy. Stir in 1cups mozzarella.

Transfer sauce, zucchini and cheese to a greased baking dish, sprinkle with remaining cup

mozzarella and cup parmesan cheese. Cook uncovered at 350 F for 20 to 40 minutes, or

until bubbly!

Delicious and easy way to use zucchini and feed a crowd!

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FIVE-SPICE PORK BOLOGNESE PASTAfrom Naples Dai ly News

submitted by Irene Tibbits

serves 4

12 ounces pasta1 pound lean ground pork

1 large yellow onion, diced

1 celery stalk, finely chopped1 carrot, peeled and finely chopped

3 cloves garlic, minced

1 tablespoon five-spice powder2 28-ounce cans crushed tomatoes

cup grated Parmesan cheese

salt and ground pepper

cup chopped fresh basil

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package

instructions. Drain and set aside.

Meanwhile, heat a large saut pan over medium-high. Add the pork and saut for 2 minutes,

or until fat begins to render from the meat. Add the onion, celery, carrot and garlic. Saut

until the carrots are tender, about 5 minutes. Stir in the five-spice powder and tomatoes.Bring to a simmer and cook for 20 minutes or so. Stir in the Parmesan, then season with salt

and pepper. Stir in a bit of basil.

Add the pasta, tossing to coat well. Serve topped with additional basil.

This Bolognese is nearly effortless. You can make it even more so by using the food

processor to chop your vegetables. Other meats can also be used: beef, veal, or turkey.

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PASTA WITH BURST CHERRY TOMATOESfrom The New York Timessubmitted by Irene Tibbits

serves 8

1 pound fusilli pasta1 tablespoon extra-virgin olive oil, more for drizzling

6 ounces pancetta, preferably thick cut, diced

6 garlic cloves, smashed and peeledpinch of red pepper flakes

fine sea salt and black pepper, as needed

1 quart cherry or grape tomatoes, halved3 tablespoons butter

1 cup fresh ricotta cheese, for serving

3 cups whole mint leaves, torn

4 scallions, preferably red scallions for color, thinly sliced

flaky sea salt, to finish

Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy ofal dente. Drain pasta, reserving cup pasta cooking water. Stir in cup ricotta.

Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and

heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until itstarts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt

and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst,

turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.

Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a littlepasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes

cooking in the sauce. Add the butter and toss until it melts and coats everything.

Divide pasta among warmed pasta bowls. Garnish bowls with dollops of ricotta (other cupricotta), and top with a generous mound of fresh mint and scallions. Drizzle with olive oil

and sprinkle with sea salt and more pepper before serving. Note: If you would like to leave

out the pancetta (making the dish vegetarian), toss cup grated pecorino in the pasta along

with the butter.

This recipe may seem like it calls for a lot of mint, but thats what makes this easy pasta dish

so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses theirflavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this

dish. Pancetta adds richness and a salty tang, but if youd rather leave it out, you can. Justtoss in some grated pecorino cheese at the end along with the butter.

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23

SPICY CRAB LINGUINE WITH MUSTARD,CRME FRACHE,AND HERBS

from The New York Timessubmitted by Anne Halsted

serves 4 to 6

1 pound linguinesalt and pepper

1 cup crme frache

3 tablespoons Dijon mustardpinch of cayenne

1 pound crab meat, lump if possible

1 serrano or jalapeo chile, seeds removed and finely chopped

2 tablespoons finely cut chives6 scallions, thinly sliced on an angle

1 tablespoon tarragon leaves, roughly chopped

cilantro springs, for garnish

Put a large pot of water on to boil. Add linguine, a generous amount of salt and cook until al

dente.

Meanwhile, in a wide skillet, warm the crme frache over medium heat. Stir in mustard andcayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.

Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab

meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a

warm serving dish and garnish with cilantro sprigs.

A good recipe for brunch or an easy dinner!

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30-MINUTE CHICKEN TAGINEfrom Cooks Illustrated, The Best 30-M inute Recipe

adapted and submitted by Katy Lonergan

serves 4 to 6

2 pounds boneless, skinless chicken thighssalt and black ground pepper

2 tablespoons vegetable oil

1 onion minced2 teaspoons garam masala

4 garlic cloves, minced

2 tablespoons unbleached, all-purpose flour1 cup low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

cup dried apricots, quartered

1 (15-ounce) can chickpeas, rinsed

2 tablespoons minced fresh cilantro

Generously season chicken with salt and pepper and arrange in single layer in microwave-safe casserole dish. Cover tightly with plastic wrap and microwave on 50 percent power for

15 minutes.

While chicken cooks, heat oil in large Dutch oven over medium-high heat until shimmering.Stir in onion, garam masala, and teaspoon salt and cook until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook until slightly browned, about 1 minute. Slowly stir in broth, scraping

up any browned bits. Stir in tomatoes, apricots, and chickpeas, bring to simmer, and cookuntil apricots begin to soften, about 5 minutes.

Reduce heat to low and add chicken with any accumulated juices. Cover and continue to

cook until chicken is tender, about 10 minutes.

Stir in cilantro and season with salt and pepper to taste. Serve.

Serves well over couscous. I used Near East Original PlainCouscous. Follow directions onthe box, using salt and olive oil.

If you are skeptical about using the microwave and/or have more time, you can pan fry thechicken instead. The microwave does work well though when time is tight. Be sure to seasonthe chicken well when microwaving for flavor to come through.

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BUTTER CHICKENfrom the New York Times

submitted by Jeanne Milligan

serves 6

1 cups full-fat Greek yogurt2 tablespoons lemon juice

1 tablespoons ground turmeric

2 tablespoons garam masala2 tablespoons ground cumin

3 pounds chicken thighs, on the bone

pound unsalted butter4 teaspoons neutral oil, like vegetable or canola oil

2 medium-sized yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds1 cinnamon stick

2 medium-sized tomatoes, diced2 red chiles, like Anaheim, or 1 jalapeo, seeded and diced

cups chicken stock

1 cups cream

1 teaspoons tomato paste3 tablespoons ground almonds

bunch cilantro

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl.

Put the chicken in, and coat with the marinade. Cover and refrigerate (for at least an hour, upto one day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the

onion, and cook, stirring frequently until transparent. Add the garlic, ginger and cumin seeds,

and cook until the onions start to brown. Add the cinnamon stick, tomatoes, chiles and salt,and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock.Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30

minutes.

Stir in the cream, tomato paste, and almonds and cook for 10 to 15 minutes more. Removecinnamon stick and garnish with cilantro.

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26

DUCK BREAST WITH FRISE SALAD AND PORT VINAIGRETTEfrom Gourmet

submitted by Jeanne Milligan

serves 4

4 (8 ounces each) boneless duck breasts with skin4 tablespoons olive oil

4 shallots, finely chopped

1 cup tawny Port4 teaspoons Dijon mustard

4 cups torn frise

3 tablespoons sliced almonds, lightly toasted

Put a small shallow, flame-proof roasting pan in middle of oven and pre-heat oven to 400 F.

Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at -

inch intervals with a sharp knife, then season with teaspoon salt and teaspoon pepper.

Heat a greased heavy medium skillet (not nonstick) over medium-high heat until hot, thencook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook

until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an

instant read thermometer inserted horizontally into center registers 135 F, 10 to 14 minutes.

Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes (internaltemperature will rise to at least 142 F).

Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook overmedium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port,

then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.

Remove from heat and stir in mustard and salt and pepper to taste. Add small amount offrise, tossing to combine, and sprinkle with almonds. Slice the duck and serve over frisee as

salad.

Crisp-skinned duck breast really pops with the nutty, buttery flavor of tawny Port. Any

leftover meat makes a terrific sandwich.

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GRILLED MARINATED LEG OF LAMBfrom Gourmetin May, 2006submitted by Lynda Spence

serves 8

one 4 to 5 pound butterflied boneless leg of lamb, fat trimmed cup extra virgin olive oil

cup fresh lemon juice

4 medium garlic cloves, minced1 tablespoon dried oregano, crumbled (I used dried and fresh because I had

fresh in my herb pot!)

2 teaspoons salt1 teaspoon pepper

Combine all of the ingredients (except the lamb) is a sealable plastic bag. Add the lamb and

seal the bag, pressing out the air. Turn the bag to coat the lamb, put the bag in a shallow

baking pan and marinate in the refrigerator for at least 8 hours (lamb can marinate up to 24hours), turning the bag over occasionally.

Bring the lamb to room temperature before grilling. Remove the lamb from the marinade

(discard marinade) and run two or three skewers lengthwise through the lamb so that all of

the meat is about the same thickness.

Grill over direct heat with medium-hot charcoal (moderate heat for gas) on a lightly oiled

rack (cover only if using a gas grill), turning occasionally, until a thermometer registers 125

F to 128 F (15 to 20 minutes for medium rare).

Transfer lamb to cutting board and remove skewers. Let lamb stand loosely covered with foilabout 20 minutes, or until temperature rises to 135 F. Cut across the grain into slices.

Alternatively, you can do two slightly smaller butterflied legs of lamb by doubling the

marinade.

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28

GRILLED SHRIMP WITH LIME POWDERAND PARSLEY-OLIVE OIL SAUCE

from TheSan F rancisco Chroni cleadapted from The New Persian Kitchen by Louisa Shafia

submitted by Judy Gray

serves 6

2 cups tightly packed fresh parsley leaves

6 cloves garlic, minced

3 tablespoons freshly squeezed lemon juice cup extra virgin olive oil

sea salt

freshly ground black pepper

2 teaspoons dried lime powder2 tablespoons grapeseed oil

2 pounds jumbo shrimp, peeled and deveined

2 cups warm freshly cooked rice or whole grain (millet, quinoa or freekeh)

Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice, and olive

oil, and stir to combine. Season to taste by adding teaspoon salt at a time, until the flavors

pop. Add pepper to taste.

Prepare a hot grill.

In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt, and a fewgrinds of pepper. Add the shrimp and toss to coat evenly. Grill the shrimp for 5 to 6 minutes

on each side, until theyre opaque in the middle.

Spoon shrimp over the rice and season to taste with salt and pepper. Top with the parsley

sauce and serve immediately.

Lime powder can be made by grinding dried limes. Or you can use lime zest and lime juicefrom 2 to 3 limes.

You will have some sauce left over, which would also be good on meat or fish.

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HERBS CHICKEN CASSEROLEfrom Herb Kosovitz

submitted and modified by Anne Halsted

serves 10

chicken thighs, skin on (ten or more depending on size)1 cup sliced mushrooms

15 whole peeled garlic cloves

1 cup small peeled onions1 cup chopped carrots, approx. 2 x 1 inches

15 ounces tomato sauce

8 ounces Ortega diced green chilies cup Herbs de Provence

2 cups rice (combination of wild and brown rice, washed first)

2 to 3 cups non-fat chicken broth

1 teaspoon salt

Combine and mix in large mixing bowl: chicken thighs, mushrooms, garlic cloves, onions,

carrots, tomato sauce, green chilies, and Herbs de Provence.

Spread the rice in a Pyrex dish (or shallow casserole), carefully lay the chicken thighs on top

of the rice, and spread the rest of the mixture on top of the thighs. Poor the chicken brothover it all. Season with salt.

Bake in 325 F oven for 2 hours or more. Check every hour, add broth as needed and baste.

Cover lightly, towards the end, with aluminum foil.

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LEMON AND PEPPER GRILLED HALIBUTfrom epicurious.com

submitted by Anne Halsted

serves 2

cup fresh lemon juice1 large garlic clove, pressed

10- to 12- ounce piece halibut fillet

olive oil1 teaspoon lemon peel, finely chopped

lemon wedges

Place lemon juice and garlic in small dish. Add halibut and turn to coat. Refrigerate 30

minutes to 1 hour.

Preheat barbecue (medium-high heat). Brush halibut with olive oil, rub with lemon peel and

season generously with pepper and salt. Grill halibut until cooked through, turning once,about 8 minutes total. Transfer to plates and serve with lemon wedges.

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INSIDE OUT EGGPLANT PARMIGIANAfrom Gourmet Magazine

submitted by Wells Whitney

serves 4

For the tomato sauce:2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced1 (14-ounce) can whole tomatoes in juice

cup water

teaspoon sugar3 tablespoons finely chopped basil

For the eggplant stacks:2 (1 pound) eggplants

6 tablespoons olive oil, divided, plus additional for drizzling cup plain dry bread crumbs

cup grated Parmigiano-Reggiano cup finely chopped flat-leaf parsley

4 garlic cloves, minced, divided

4 large eggs, lightly beaten

cup water teaspoon hot red pepper flakes

pound arugula, coarse stems discarded, coarsely chopped

1 cup packed basil leaves, coarsely chopped pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (-inch thick) slices

Eggplant: Turn on oven to 350 F. Cut 12 (-inch thick) rounds from the widest portion ofthe eggplants. Brush both sides with 2 tablespoons oil and season with teaspoon salt(total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30

minutes. While eggplant rounds are baking prepare sauces below. When rounds are done

transfer to a plate and keep warm, covered. Leave oven on.

Tomato sauce: Heat oil in a heavy medium saucepan over medium high heat until itshimmers. Then cook onion and garlic, stirring occasionally, until softened, about 4 to 6minutes.

Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion

mixture in saucepan with water, sugar, and teaspoon salt and simmer, partially covered,stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm,covered.

(continued on next page)

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INSIDE OUT EGGPLANT PARMIGIANAfrom Gourmet Magazine

submitted by Wells Whitney

serves 4

(continued from previous page)

Egg patties and saut arugula: Stir together bread crumbs, parmesan, parsley, half ofgarlic, and teaspoon each of salt and pepper, then stir in eggs and water. Heat 3tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4

rounded cups of egg mixture into skillet and cook, turning once, until patties are golden

brown and puffed, about 4 - 5 minutes. Transfer to paper towels to drain. Add remainingtablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until

garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in

teaspoon salt.

Assembling stacks and serving: arrange 4 egg patties about 3 inches apart on a bakingsheet. Top each with 2 tablespoons tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more

tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplantslice. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve

remaining sauce on the side.

This is a lot of work but worth it. I made a mistake and used much more garlic than calledfor and it was still wonderful. One could also use fresh tomatoes, boiled a bit and skinned,

for a bit more color and texture. This is really a main course, not a side, because of its size,

but one could reduce everything and make it a side dish. Very delicious with a variety offlavors and textures. It held up overnight and was great the next day for lunch.

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MUSSELS SAMBALfrom marthastewart.com

submitted by Courtney Dyar

serves 4

2 tablespoons chili garlic sauce5 medium cloves garlic, peeled

one 1-inch piece fresh ginger, peeled and coarsely chopped

2 teaspoons dried hot red-pepper flakes, or to taste1 teaspoon ground cumin

teaspoon ground turmeric

2 tablespoons canola oil2 medium red onions, thinly sliced

one 14-ounce can coconut milk, shaken

2 tablespoons packed light-brown sugar

teaspoon coarse salt

2 pounds mussels, scrubbed and debearded3 tablespoons freshly squeezed lime juice (about 1 lime)

Make the sambal paste: In the bowl of a food processor fitted with a metal blade, combine

chili sauce, garlic, ginger, hot pepper flakes, cumin, and turmeric. Process until almost

smooth.

In a large pot, heat oil over medium heat. Add sambal paste, and cook, stirring occasionally,

until fragrant, about 2 minutes. Add onions, and cook until softened, 3 to 5 minutes more.

Stir in coconut milk, sugar, and salt. Add mussels, cover, and cook until mussels open andare cooked through, about 5 minutes. Remove from heat, transfer to serving dish, sprinkle

with lime juice, and serve immediately.

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34

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNSfrom TheNew York Timessubmitted by Anne Halsted

serves 4

For the veal:4 boneless veal steaks, about 8 ounces each, cut -inch thick

salt

zest of 1 lemon, in large curls4 garlic cloves, thinly sliced

a few thyme sprigs

all-purpose flour3 tablespoons olive oil (or shallot oil from below)

2 tablespoons butter

1 large shallot, finely diced

2 to 3 tablespoons green peppercorns, rinsed if in brine or rehydrated if freeze-dried

1 cup rich veal or chicken stock4 tablespoons crme frache

1 tablespoon brandy2 tablespoons chopped parsley

For the crispy shallot garnish (optional):1 cup vegetable oil

3 large shallots, peeled and sliced lengthwise about 1/16-inch thick

salt

For the veal: Pound veal steaks to thinner thickness and then season veal steaks on both

sides with salt, but dont over salt. Sprinkle with lemon zest, garlic and thyme sprigs. Setaside for an hour, or refrigerate for up to 3 hours, then bring to room temperature.

For crispy the shallot garnish (optional):Heat oil in a small saucepan over medium heat.Add shallots and cook gently, stirring occasionally, until browned, about 15 minutes.

Transfer shallots to a fine-meshed sieve placed over a bowl and let drain well (save oil to use

with the veal if you want). Blot shallots on paper towels and let cool. Sprinkle lightly with

salt and set aside. (Shallots may be fried up to 1 day ahead.)

For the veal (continued):Scrape aromatics from veal steaks and dust lightly on both sideswith flour. Put olive oil (or use shallot oil) in a wide skillet over medium-high heat. Add veal

steaks and cook until lightly brown, 3 to 4 minutes, turn and cook 2 minutes more. Remove

and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with saltand cook, stirring, until shallot is soft and beginning to color, about 3 minutes.

(continued next page)

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PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNSfrom TheNew York Timessubmitted by Anne Halsted

serves 4

(continued from previous page)

Turn heat to high, add peppercorns and cook for 1 minute. Add stock; simmer until reduced

by nearly half, 2 to 3 minutes. Add crme frache and brandy and stir to incorporate. Returnveal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.

Distribute steaks among 4 warmed plates. Top steaks with sauce, a sprinkle of parsley and

crispy shallots, if using, and serve immediately.

A very tasty and elegant way to cook vealwith a veggie side you have a complete main

course.

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PORK TENDERLOIN WITH DO-AHEAD CREAM SAUCEfrom The San F rancisco Chronicle

submitted by Jeanne Milligan

serves 6 to 8

For the cream sauce:2 to 3 teaspoons olive oil

6 tablespoons finely chopped shallots

to 1 teaspoon smoked paprika cup dry, un-oaked or very lightly oaked white wine

1 to 1 cups low-sodium chicken broth

teaspoon Worcestershire sauce1 cups heavy cream + more to taste

kosher salt and black pepper, to taste

For the pork:

2 pork tenderloins, about 1 to 1 pound eachkosher salt and black pepper to taste

olive oil, as neededchopped parsley, optional garnish

For the sauce:Add enough oil to coat the bottom of a medium skillet, and place the skilletover medium to medium-low heat. Add the shallots and cook, stirring frequently, until softand lightly browned, 1 to 2 minutes. Add the paprika and a little more oil if needed and cook

until aromatic, about 15 seconds. Add the wine, bring to a hard simmer and cook until the

pan is almost dry, about 5 minutes. Add the chicken broth and cook until almost dry, about10 minutes more. Add the Worcestershire sauce and cream. Reduce heat to a simmer, if

doing ahead, cook just until the sauce is almost the desired consistency and moderately coatsthe back of a spoon since the sauce will further thicken when reheated. If it over-reduces,

whisk in a little hot water to desired consistency. If the sauce is too intense, add more creamor milk. Season with salt and pepper. Makes about 1 cup.

For the pork:Remove the pork from the refrigerator and let sit at least 15 minutes to cometo room temperature. Move a rack to the middle and preheat the oven to 400 F. Trim and

discard the tough silver skin. If the tail end is much thinner than the rest of the tenderloin,

turn it under and tie with butchers string to help the pork cookmore evenly. Season to tastewith salt and pepper.

Add enough oil to lightly cover the bottom of a large-size oven-proof skillet over medium-high heat. When the oil shimmers, carefully add the tenderloins. Sear on all sides except one;wait to turn the meat until it easily releases and moves without sticking when you shake the

pan. 2 minutes per side.

(continued next page)

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PORK TENDERLOIN WITH DO-AHEAD CREAM SAUCEfrom The San F rancisco Chroni cle

submitted by Jeanne Milligan

serves 6 to 8

(continued from previous page)

When you turn to the last un-browned side, place the skillet in the oven, roast until the

internal temperature reaches 140 F on a meat thermometer, 12 to 15 minutes, depending onthe thickness of the tenderloin. The meat will be cooked but with a blush of pink inside.

Place the tenderloins on a cutting board, lightly tent with foil and let rest 5 to 10 minutes;slice to desired thickness. Gently re-warm the sauce. Meanwhile pour a little water into the

pork skillet, bring to a boil, and cook, stirring to dislodge the browned bits on the bottom;

add to the sauce. Also add any meat juices from the cutting board. Place the pork on a platter

and serve the sauce on the side. Or, place slices with about 2 tablespoons sauce on the

individual plates. Garnish with chopped parsley, if using.

This decadent cream sauce is also good with chicken. Serve this dish accompanied bymashed potatoes or polenta and your favorite vegetable.

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38

RISHA ZIMMERNS CHICKEN WITH SHALLOTSfrom Andrew and Risha Zimmern, by way of Martha Stewart

submitted by Irene Tibbits

serves 4 to 6

8 bone-in chicken thighs2 tablespoons flour

1 tablespoon kosher salt

1 tablespoon ground black pepper2 tablespoons unsalted butter

12 to 15 whole medium shallots, peeled

2 cups white wine2 tablespoons Dijon mustard

2 sprigs tarragon

2 cups cherry tomatoes, cut in half

Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over themthe flour, salt and pepper.

Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. Whenthe butter foams, cook the chicken, in batches if necessary, until well browned and crisp on

all sides. Set aside.

Add the whole shallots to the pot and saut them in the butter and chicken fat until they beginto soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot,

stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the

pot, turn the heat to low and simmer for 30 minutes.

Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.

Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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39

ROASTED ARCTIC CHAR AND FENNELsubmitted by Jeanne Milligan

serves 4

2 fennel bulbs with fronds (sometimes labeled anise), approximately 1 pound total

3 tablespoons extra-virgin olive oil plus for drizzling teaspoon salt

teaspoon black pepper

1 pound arctic char fillet (- to -inch thick)1 orange, cut into wedges

Special equipment:an adjustable-blade slicer

Put oven rack in lower third of oven and preheat oven to 425 F.

Cut stalks from fennel bulbs, then chop enough fronds to measure cup. Remove anydiscolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into -inch

slices using slicer or sharp kitchen knife.

Toss fennel with oil, teaspoon salt, and teaspoon pepper in a 13 by 9 inch (2-quart) glass

or ceramic baking dish. Cover tightly with foil and roast 10 minutes, then remove foil and

roast 5 minutes more.

Meanwhile, rinse fish and pat dry. Sprinkle with remaining salt and pepper. Put fish, skin

side down, on fennel in baking dish, spooning some of the fennel over fish. Return bakingdish to oven and roast, uncovered, until fish is opaque and just cooked through, 10 to 12

minutes.

Sprinkle fennel fronds over fish and drizzle with olive oil. Serve with orange wedges forsqueezing over fish.

Arctic char, a cousin of salmon and trout, lends itself well to almost any cooking method. Weparticularly love this versatile fish paired with roasted fennel.

If arctic char is not available, salmon can be substituted.

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SAUTED SHRIMP WITH CUCUMBER AND PEANUT SALADfrom Sur la Table Cooking Class: Delicious Thai Cooking

submitted by Katy Lonergan

serves 6

For the salad: cup freshly squeezed lime juice

2 tablespoons fish sauce

2 teaspoons palm sugar (brown sugar can be substituted)2 bird chiles, minced (or equivalent hot chile)

1 small clove garlic, minced

2 tablespoons canola oil3 English cucumbers, halved lengthwise, seeded and sliced crosswise, -inch thick

1 cup chopped cilantro leaves

cup salted roasted peanuts, coarsely chopped

cup thinly sliced red onion

kosher salt

For the shrimp:1 pound medium-sized shrimp, peeled and deveined (approx. 22 shrimp per pound)

kosher salt and freshly ground pepper

2 tablespoons canola oil or vegetable oil

2 medium cloves garlic, minced

To prepare salad: In a small bowl, use a whisk to thoroughly combine the lime juice, fishsauce, sugar, chiles, garlic and oil.

In a large bowl, add the cucumbers, cilantro, peanuts and onions. Add the dressing and tossto coat. Season with salt and set aside.

To prepare the shrimp:Use paper towels to pat-dry the shrimp and transfer to a plate.Season with salt and pepper and set aside.

Place a wok on the stove over high heat and add the oil. When oil is hot, add the garlic and

cook until fragrant, about 30 seconds. Add the shrimp and cook until firm and opaque, about

3 to 4 minutes.

To serve:transfer cucumber salad to a serving bowl, top with cooked shrimp and serve

immediately.

The lime juice helps to soften the raw red onion. The salad portion can easily be made ahead

and stored in the refrigerator. However, depending upon how far ahead, you may want to

slice your onions a little thicker.

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41

SEARED CUBAN PORK (MASA DE PUERCO)from Chris Maher, Cooking Studio Taos

submitted by Kathy Lindenbaumserves 8

1 pork shoulder (can be 2 to 6 pounds, depending on number of people served/serving size)3 bay leaves

8 whole garlic cloves, peeled

1 tablespoon whole cumin seedgenerous amount of salt and pepper

clarified butter or oil, or combo

For the garnish:sliced onion

coarsely chopped or torn cilantro

quartered limes

Equipment:pressure cooker (but see note below for options),

the recipe we tasted used a pressure cooker

Cut the pork, removing skin, into 2-inch cubes. In a pressure cooker, place the pork and

whole garlic and fill halfway up with water. Add salt and all the spices.

Once the pot is fully pressurized, cook the pork for 22 minutes.

Remove from heat and before draining the broth prepare to SAVE it. This liquid can be used

to make beans (see recipe for Cuban Black Beanon next page), etc. Drain and save thebroth and let the pork cool.

Before serving, heat up a large skillet and sear the pork in small batches, using clarified

butter and/or oil. Place on a warm platter and garnish with slices of slightly warmed onion

(can warm/wilt the onion in the pork stock), cilantro and limes.

You can cook the pork shoulder in a more conventional way using an oven, but the resultsmay not be as even as with a pressure cooker. For the oven method, add water to the bottom

of a roasting pan with other ingredients and poach the shoulder at a low temperature, just

until a thermometer says its safe to eat.Remember youll be sauting the pork in the finalpreparation. Cut the pork into 2-inch cubes when it cools, before sauting.

The recipe we tasted used a pressure cooker; the results were delicious, especially the

Cuban Black Beans(next page) made with the pork brothoutstanding and the best weveever tasted.

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CUBAN BLACK BEANS (MOROS Y CRISTIANOS)from Chris Maher, Cooking Studio Taos

submitted by Kathy Lindenbaum

serves 8

1 pound black beans, soaked in water for 8 to 12 hours cup olive or canola oil

2 large onions, chopped

4 dried red chilies, chopped1 Anaheim chile

2 tablespoons ground cumin

1 tablespoon cayenne pepper (or to taste)salt

water and pork broth (see note below) to cover twice the volume of the beans

Optional equipment:

Can use pressure cooker (see note below)

In a large pot over medium heat, saut onion in oil with all dry ingredients EXCEPT thebeans, until onions are soft.

Add beans and cover with 2 times the water (or pork broth from Seared Cuban Porkrecipeabove) and bring to a boil. Lower to simmer and cook until beans are soft and skins arebroken; you may need to add more water/broth to the mixture so that it doesnt dry out before

the beans are finished cooking.

Beans are done when they are soft and skins are broken. If there is excess water/broth, drain.

If using a pressure cooker:Saut onions and other dry ingredients directly in the pressurecooker. Add the beans and cover them with water/brothtwice the volume of the beans.Cook for 20 minutes and serve.

The pork broth enhances the taste of the beans in a most delicious way!

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43

SPAGHETTI SQUASH TACOSinspired from Smitten Ki tchensubmitted by Karen Lonergan

added suggestions by Carol Phillips

serves 6 to 8

3 pounds spaghetti squash

2 teaspoons fresh squeezed lime juice1 teaspoon chili powder

teaspoon cumin

teaspoon ground coriander teaspoon coarse salt

16 corn tortillas

15-ounce can black beans well drained and rinsed

4 ounces crumbled queso fresco/feta/Cotija cheese cup finely diced white or red onion

cup chopped cilantro

Roasting method: Cut spaghetti squash in half and roast, cut side down, for 40 minutes at375 F in oiled baking pan. Remove from oven and let cool. Remove seeds. Using a fork,

scrape out squash, separating squash strands and place in a bowl.

Microwave method: No need to cut the squash in half. Using a small, sharp knife, pierce

(approximately 1 inch deep) all over the squash to prevent it from bursting. Cook on high

power for 6 to 7 minutes. Turn squash over and continue to microwave until it feels slightly

soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Cut in half and removeseeds. Using a fork, scrape out squash, separating squash strands and place in a bowl.

In a separate bowl, mix lime juice, cumin, chili powder, coriander, salt. Add to spaghettisquash and toss thoroughly. Taste squash and add seasoning accordingly (we added pepper).

Blister corn tortillas in a dry pan over medium high heat one at a time. Remove tortillas to aplate. Layer tortilla, black beans, squash, diced onions, diced cilantro, and cheese. Top with a

squirt of hot sauce if thats your jam. Enjoy immediately

When I open my taco stand, these will be on the menu!

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44

STEAK AND ASPARAGUS STIR FRYfrom Martha Stewart L iving

via Irene Tibbits

serves 4

2 tablespoons safflower oil, divided9 ounces skirt steak, cut with the grain into 4-inch long pieces, then against the grain into -

inch slices, or New York strip steak, cut against the grain into -inch slices.

coarse salt1-inch piece of peeled fresh ginger, minced (about 3 tablespoons)

1 red Thai chilies or jalapeo, minced, seeds and ribs included

(could substitute Sriracha hot sauce if pepper not available)1 bunches scallions, thinly sliced on the bias, white and green parts separated

1 bunches asparagus (about 1 pounds), trimmed and sliced on the bias into -inch thick

pieces

cooked rice, for serving

lime wedges and dry roasted peanuts for serving(could crush or chop the peanuts for different texture)

Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak.

Season with salt and sear, stirring occasionally until golden brown, about 3 minutes. Transfer

to a plate.

Add remaining tablespoons oil to wok and swirl to coat. Add ginger, chilies, and scallion

whites and cook, stirring 30 seconds. Add asparagus and cook until crisp-tender, about 2

minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through.Remove from heat and season with salt.

Serve over rice with lime wedges for squeezing, and peanuts.

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45

AMAZING BLACK BEAN BROWNIES RECIPE (GLUTEN-FREE)heavily adapted from Ania CatalanosBaki ng with Agave Nectar

submitted by Kate Gambs Knickerbocker

10 ounces semisweet chocolate

cup butter cup sugar

12-ounces can black beans

1 teaspoon vanilla3 eggs

cup chopped walnuts, roasted

to teaspoon coarse sea salt

Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper and lightly oil with

olive or canola oil spray.

Melt chocolate and butter either in double boiler over the stove, or by microwaving bothingredients in a large bowl for 2 minutes at 50% power, mixing together after one minute.

Carefully stir until all chocolate is melted. Incorporate sugar into the mixture.

Place the beans, vanilla, of the walnuts, and a few teaspoons of the chocolate mixer into

the bowl of a food processor. Blend until smooth, about 2 minutes. Set aside.

In a separate bowl, mix eggs with an electric beater until light and creamy. Add the chocolate

mixture to eggs, and stir gently until incorporated. Fold in bean mixture until all ingredients

are mixed well. Pour batter into parchment-lined pan and sprinkle sea salt on top of batter.Bake for around 35 minutes, until brownies are set. Let cool completely until cutting into

pieces (refrigerate for 2 hours before cutting for best results), and store in the refrigerator inan airtight container. Garnish with a sprig of mint, raspberries, or anything you prefer.

I was skeptical when I first read this recipe, but like others whose reviews I read, I washappily surprised to taste chocolate in the finished product, not the beans!

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46

CHOCOLATE GANACHEfrom The New York Times

submitted by Nancy Sullivan

makes about 1 cups

14 ounces semisweet or bittersweet chocolate, broken into pieces3 tablespoons espresso, strong coffee or water

1 teaspoon vanilla extract

cup sugar (confectioners, granulated or light brown) cup heavy cream, preferably not ultra-pasteurized

1 pinch coarse salt, more to taste

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.

Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue

cooking in 30-second blasts, stirring in-between.

Just before all the chocolate is melted, remove from heat and stir until chocolate melts andmixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will

smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and

adjust the seasoning.

Ganache is the French term for the luscious combination of chocolate and cream, and it

makes a strategic addition to any dessert playbook. When its hot and pourable, its a classiccompanion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it

will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a

fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles.

This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do

that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver astronger, sharper chocolate taste than semi-sweet. Refrigerate leftovers in a jar; it will keep

indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or

uncover and heat in microwave at low heat.

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47

EVADELL GUILBEAUS LACE COOKIESa favorite family recipe from a childhood neighbor and friend

submitted by Julie Christensen

makes about 3 to 4 dozen small cookies

1 cups Quick Oats cup butter

cup sugar

1 tablespoon flour1 tablespoon baking powder

pinch of salt

1 egg, slightly beaten1 teaspoon vanilla

1 cup pecans, finely chopped

Heat oven to 350 F. Melt butter, remove from heat and mix in oats, stirring well. Sift in

sugar, flour, baking powder and salt and mix well. Add the slightly beaten egg, vanilla andchopped pecans and mix well.

Line 2 or 3 cookie sheets with foil. Drop the mixture by the teaspoon onto the foiled

cookie sheet. Leave room, as the cookies will spread. Bake cookies one sheet at a time,

allowing the sheet to cool slightly before reusing.

Bake 9 to 11 minutes, depending on the oven. Cookies will puff up then fall while cooking.Allow them to turn slightly brown before removing from oven. Let cool and harden and then

use a metal spatula to carefully remove them. Transfer to a cool surface to allow them to cool

completely, and then place in an airtight container until serving.

Neighbor Evadell Guilbeau would arrive at our south Louisiana home with tins and hampers

from time to time. No contents were more prized than these cookies, which made use of theabundant pecans that seemed to be in everyones grandmothers yard. The aptlynamed

cookies are airy and light - and no one can eat just one.

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48

INSANELY SIMPLE CHERRY TORTEfrom Katherine Koelsch & family

serves 8 to 10

For the shortbread base

1 cup cake flour plus teaspoon salt5 tablespoons powdered sugar

cup butter

For the cherry tortemix in same bowl, add 2 unbeaten eggs

teaspoon salt cup flour

cup chopped walnuts

1 cups sugar

1 teaspoon vanilla

1 teaspoon baking powder24 ounce pitted, canned tart cherries, drained

cup dried pitted cherries

Heat oven to 350 F for the shortbread base. Mix the shortbread ingredients together. Spread

on bottom of 8 x 12 inch pan. Bake at 350 F for 15 minutes until golden brown.

Combine ingredients for the cherry torte. Lightly stir into mixture, 24 oz. pitted

Montmorency or equivalent tart cherries, drained of syrup and cup dried pitted

Montmorency or Bing cherries. Pour mixture over the baked shortbread crust base. Bake for40 minutes in 350 F oven.

Over bake rather than under bake. Top should be crusty. Serve with ice cream, crme fracheor lightly-whipped cream.

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MIXED-BERRY SPOON CAKEsubmitted by Lauren Post

serves 12 to 16

2 pints strawberries or blueberries

3 pints eachblackberries and raspberries1 cup sugar

2 tablespoons cornstarch

1 sticks unsalted butter1 cup flour

1 teaspoon baking powder

1 teaspoon salt2 eggs

cup whole milk

1 teaspoon vanilla

vanilla ice cream

Hull and quarter strawberries (if using). Toss strawberries, blackberries, and raspberries with

cup sugar and cornstarch, then let stand 10 minutes. Meanwhile, melt butter.

Whisk flour with 1 cup sugar, baking powder, and salt. In separate bowl, whisk eggs with

milk and vanilla. Whisk egg mixture into flour mixture until smooth, then whisk in meltedbutter.

Spread berries in buttered 9 x 13 inch baking pan and spoon batter over top, leaving small

gaps. Bake in preheated oven at 375 F for about 45 minutes until golden brown, bubbling,

and center of cake top tests done. Let cool 1 hour before serving with vanilla ice cream.

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50

PAVLOVA WITH MASCARPONE AND RASPBERRIESsubmitted by Irene Tibbits

serves 8

For the pavlova:

4 egg whites (room temperature)1 cup granulated sugar

1 teaspoon white wine vinegar

1 teaspoon corn starch1 teaspoon vanilla extract

10 ounces fresh raspberries (or other berries)

For the mascarpone cream:9 ounce mascarpone

cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 300 F.

For the pavlova:Draw a 9-inch circle on a baking sheet. In a large bowl, whisk the eggwhites until stiff peaks are formed, add the sugar, a tablespoon at a time, until mixture

resembles glossy shaving foam. Whisk in the white wine vinegar, corn flour and vanillaextract.

Line a baking tray with the marked baking paper. Spoon the meringue inside the circlemaking a slight dip in the center of the meringue so that the outside edge is higher than the

center.

Bake for 1 hour. Turn off the oven and leave the meringue inside to cool with the door justajar.

For the mascarpone cream:Whisk the mascarpone with a wooden spoon to soft. Whip thecream with 1 tablespoon powdered sugar until soft peaks. Mix cream with the mascarpone, a

little at a time. Add the rest of the powdered sugar and the vanilla extract. Taste to see if you

want more sugar.

Meringue may be prepared one day in advance, the cream added a couple of hours prior to

serving. Before serving garnish the berries on the top surface of the mascarpone in an artisticmanner

When Irene made this she didnt use any sugar in the mascarpone cream and the dish was

plenty sweet still.

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51

BAKED EGGS WITH PEAS,RICOTTA,AND CRISPY PROSCIUTTOfrom Glamour.com

submitted by Lynda Spence

serves 4

8 slices (4 ounces) prosciuttoolive oil

1 cup fresh ricotta

1 teaspoon freshly ground black pepper, more for seasoning teaspoon kosher salt, more for seasoning

1 cup peas (fresh or frozen) at room temperature

8 eggs

Special equipment:4 shallow ramekins (or use an 8-inch square baking dish)

Preheat the oven to 400 F.

Place the prosciutto slices on a wire rack on top of a baking sheet. Bake them until crispy,about 10 minutes. Let cool; break into bite-sized pieces. Set aside.

Place the oven rack 6 inches from the broiler, then heat the oven to a high broil. Coat the

inside of the ramekins with oil; place them on a sheet pan. In a small bowl, mix ricotta,pepper, and salt. Spread cup ricotta mixture in the base of each ramekin. Top with cup

peas. Bake for 1 minute. Remove the ramekins from the oven. Break 2 eggs into bowl and

gently pour into 1 ramekin. Repeat with the remaining ramekins. Sprinkle with each withsalt and pepper. Bake until the top of the eggs are set, about 4 to 5 minutes. Garnish with

prosciutto pieces before serving.

These eggs are light but full of flavor!

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52

BLINTZ SOUFFLserves 6

12 cheese blintzes (2 13-ounce packages frozen blintzes, defrosted)

5 eggs or 1 cup egg beaters

1 cups light sour cream cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 350 F. Spray or butter an oven-proof 8 x 12 inch pan, lay down a single

layer of blintzes, fold-side down.

In a large bowl, mix the rest of the ingredients well and pour over the blintzes (the dish can

be completed to this point the night before, then covered and refrigerated until cooking time).

Bake for 45 minutes, until the souffl is puffed and lightly brown.

You can vary types of blintzes, found in frozen, kosher departments.

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53

EASY LOAF OF BREADfrom Judy OSheas book Water, Paper , Stone

submitted by Anne Halsted

3 cups unbleached flour

1 cups water1 package active dry yeast

1 teaspoons salt

Mix everything together in a big bowl. The dough will be very sticky, but dont worry; you

arent going to knead it. Cover the bowl with a damp dish cloth and put it somewhere within

view so you wont completely forget about it. Then forget about it. The temperature forrising isnt too important; room temperature is just fine. If you put the dough in a cooler

place, it will take longer to rise, which improves the flavor. After an hour or two or three,

push your knuckle into the dough. If the depression this makes doesnt fill back in, youre

ready to form a loaf. If it does, wait a little longer until it doesnt. Timing isnt critical here.

When it is ready, punch the dough down. Get a bread pan and grease it, then form the doughinto something close to the shape of the pan, and put it in, uglier side down. You can use a

little flour on your hands if its too sticky, but better yet, dip them into water. Better that the

dough be too wet than too dry.

After about 45 minutes, preheat the oven to 400 F. Check on the dough by pushing yourknuckle into the dough again; if the dent fills in quickly, let it rise some more. When it

doesnt fill in, its ready for the oven. Bake for about 15 minutes, then turn the oven

temperature down to 350 F and bake for another 45 minutes or so. The bread is ready when

it easily plops out of the pan and sounds hollow when you knock on its bottom. When indoubt, put it back into the oven for another 10 minutes.

This isJudy OSheas favoritebread recipe, which has only four ingredients: the ones used

in classic French bread. When you make your own bread at home, just the fragrance of the

baking loaf will lift your spirits. Youre really not supposed to cut it when it comes out of theoven, but of course you have to test it, cutting it with a very sharp knife and spreading a little

butter on the first hot slice.

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HAM,ASPARAGUS,AND GRUYRE STRATAsubmitted by Irene Tibbits

serves 12

2 teaspoons unsalted butter

(15 ounce) loaf Challah bread, cut into -inch slices1 pound thinly shaved ham

1 pound Gruyre cheese, shredded (about 4 cups)

2 large Roma tomatoes, thinly sliced1 bunch asparagus (about 1 pound), cut crosswise into 1-inch pieces (about 3 cups)

15 large eggs

1 cup cream1 tablespoon chopped fresh thyme leaves plus additional for garnish

teaspoon salt

8 teaspoons ground black pepper

Grease 13 x 9 inch or 3-quart glass or ceramic baking dish with butter. In bottom of prepareddish, evenly layer half the bread, tearing to fit if necessary, and half the ham, cheese,

tomatoes, and asparagus, repeat layers with remaining half of each ingredient.

In large bowl, whisk eggs, add cream, thyme, salt and pepper, and whisk until blended.

Evenly pour egg mixture over layered ingredients, cover and refrigerate at least 4 hours or up

to overnight.

Preheat oven to 350 F. Bake strata, uncovered, 1 hour or until top is golden brown,

toothpick inserted in center comes out clean and internal temperature reaches 165 F. Letstand 10 minutes, sprinkle with thyme, if desired, and serve.