2010 Recipe List

STARTERS

Betelnut’s Lettuce Cups

Moroccan Eggplant Mélange

Scallop and Plum Ceviche

SALADS

Apple Barley Salad

Chopped Salad with Grapes and Mint

Fattoush Salad

Honeydew and Cucumber Salad with Sesame Seeds

Pan-Roasted Corn and Tomato Salad

Spicy Orange Salad, Moroccan Style

SOUPS and SAUCES

Baked Potato Soup

Creamy, Garlicky Tomato Gazpacho with Chunky Pecorino

Roasted Squash and Apple Soup

SIDE DISHES

Asparagus, Peas and Radishes with Fresh Tarragon

Braised Fennel with Capers

Braised Spring Légumes with Zucchini

Cauliflower Purée

Uncooked Cranberry-Orange Relish

Corn Pudding with Chives

Leek Bread Pudding

Zucchini Stuffed with Amaretti and Pistachios

PASTA and RICE

Cavatelli Pasta with Cauliflower, Almonds and Toasted Bread Crumbs

L’Autonno Pasta (with Apricots and Garlic)

Rice Ring Filled with Tomatoes (Sformato di Riso Freddo al Pomodoro)

Tagliatelle with Sage, Brown Butter and Parmesan

MAIN COURSES

Braised Chicken Thighs with Spring Peas and Mint

Braised Leg of Lamb (Ragù di Agnello)

Easy Puebla-Style Chicken Molé

Grilled Lemon Chicken Skewers with Peanut Sauce

Oven-Baked Salmon or Trout with Parsley and Horseradish Sauce

Peppercorn Pork Tenderloin with Dijon-Cider Sauce

Petrale Sole with Meyer Lemon Beurre Blanc

Roast Leg of Lamb with Italian Salsa Verde

Salmon with Sweet Chili Glaze, Snap Peas and Pea Tendrils

Triple-Citrus Ginger Halibut

DESSERTS

Almond Custard Cake

Blackberry Cake

Blood Orange Olive Oil Cake

Fudgy Flourless Cookies

Lemon Cornmeal Cake

Salted Brown Butter Krispy Treats

Seasonal Berries with Mango Coconut “Sabayon”

Tate’s Chocolate Chip Cookies

Texas 1886 Chocolate Cake

BRUNCH

Caramelized Apple Sauce

Savory Ham and Gruyère Bread

Negroni

Sgroppino