2005 Recipe List

STARTERS

Artichokes with Garlic and Mint (Carciofi alla Romana)

Parmesan-Walnut Salad in Endive Leaves

Roasted Mussels

Salmon “Huevo con Limon”

Smoked Salmon, Fennel and Goat Cheese Toasts

Spanish Potato Omelet (Tortilla de Patatas)

Tomato-Onion Tart

Cheese Biscuits

Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds and Manchego Cheese

Heirloom Tomato and Watermelon Salad

Orange Spiced Salad with Dried Cranberries and Pecans

SOUPS

Clam and Sorrel Soup with Cream and Mirepoix

Roasted Red Pepper Soup

Spring Asparagus Soup

SAUCES and MORE

Cucumber and Mint Salsa

Delicious Fresh Cranberry Relish

Fresh Mint Chutney

Moroccan Spiced Tomato Jam

SIDE DISHES

Asparagus Pudding

Cannolini Beans with Peppers (Fagioli Con I Bibi)

Roots

Quinoa Spinach Bake

PASTAS and STARCHES

Mediterranean Pesto Pasta with Summer Squash

Pasta with Spring Onions and Smoked Salmon Cream Sauce

Risotto with Shrimp, Asparagus and Pancetta

MAIN COURSES

Court Bouillon (Fish Stew from Guadeloupe and Martinique)

Duck with Lavender and Plums

Herb Poached Tenderloin with Barolo Sauce

Lamb à la Perigourdine

Petrale Sole Rolls with Cauliflower Purée

Roast Tenderloin of Veal with Chanterelles, Pearl Onions and Red Wine Sauce

Southwestern Steak Rub

Prosciutto-Wrapped Salmon with Corn Salsa

Vietnamese Grilled 5-Spice Cornish Game Hens

DESSERTS

Aunt Janina Walczak’s Apple Cake

Classic French Cherry Clafoutis

Danish Almond Ring Cake

Easy Lemon-Almond Cake

Ginger Cake

Maple Bread Pudding with Fruit Compote

Old-Fashioned Ice Box Cookies

BRUNCH, Etc.

Cottage Cheese Pancakes

Marta’s Iced Tea

Eggs Dijon

Goat Cheese, Artichoke and Smoked Ham Strada

Granola with Flaxseed

Artichokes with Garlic and Mint (Carciofi alla Romana)

from Rome at Home by Suzanne Dunaway

recommended by Jeanne Milligan

serves 4 to 6 as a first course

1/2 cup extra virgin olive oil

20 baby artichokes, leaves removed down to the yellow part, stems peeled and

greenish tops cut off to the yellow part

6 garlic cloves, chopped

4 fresh mint sprigs, leaves only, cut in a chiffonade (thin strips)

1/2 teaspoon salt

1/2 cup dry, unoaked white wine (or water)

juice of 1 large lemon

Heat the oil in a large pot over medium heat, then add the artichokes, cutting each in half if you would like more surface area to be browned. Cook for a few minutes until golden, turning once. Then add the garlic, mint leaves and salt.

Cover and simmer for 6 to 7 minutes. Add the wine or water, lower the heat, cover and continue cooking for 15 to 20 minutes, until the artichokes are very tender.

Squeeze the lemon juice over the artichokes and serve at room temperature with the sauce.

I found that there was not much sauce, so I increased the wine by 1/4 cup from the original recipe. This is an easy but tasty first course, and I added on the plate a small helping of cherry tomatoes (with oil and a splash of balsamic vinegar) for color and sweetness.

Parmesan-Walnut Salad in Endive Leaves

from The Gourmet Cookbook

via Mary Lonergan

makes 12 to 15 appetizer servings

1 small garlic clove

1/2 teaspoon salt 

1 tablespoon mayonnaise 

2 tablespoons fresh lemon juice

2 tablespoons olive oil 

1 6-ounce piece of Parmigiano-Reggiano, sliced and cut into 1/8-inch dice

1/2 cup celery, cut into 1/8-inch dice

1 cup (3 1/2 ounces) walnuts, lightly toasted and chopped

1/4 cup finely chopped fresh flat-leaf (Italian) parsley

5 or 6 Belgian endives, trimmed and leaves separated 

Using a large knife, mince and mash garlic into a paste with the salt. Whisk together garlic paste, mayonnaise, lemon juice, and oil in a medium bowl. Stir in cheese and celery. Then stir in walnuts, parsley, and salt to taste. Refrigerate, covered, for at least 3 hours to allow flavors to develop.

Mound about 1 heaping teaspoon of the salad onto the wide end of each endive leaf.

I usually arrange the endive on a bed of parsley and garnish with tiny tomatoes. If you have too much filling, refrigerate and use it the next day. The flavors remain really good.

Roasted Mussels

a classical Spanish tapa

from Maud Hallin 's hard eating and drinking in Spain

serves 6 to 8 for drinks

1 pound of mussels (30 to 35 small mussels)

2 cloves of garlic (a scant 2 teaspoons)

3 tablespoons bread crumbs (one slice of old bread)

2 tablespoons olive oil

1/4 teaspoon salt

pepper

1 bunch (about 7 tablespoons) chopped Italian parsley (the flat type)

Preheat oven to 400 degrees.

Wash mussels under running water. Pour drained mussels into hot pot or cast iron pan. Dry roast in oven. Remove the mussels when they have opened about an inch. Discard any mussels that won't open.

Turn on broiler.

Allow mussels to cool and remove one side of the shell. Remove any "beard." Mix bread crumbs with garlic, salt and pepper, then with parsley and oil. Top each mussel with 1/2 teaspoon of the parsley mixture. Put mussels on a baking sheet or stack in an oven-proof bowl. If your broiler is at the top of the oven, put mussels on lower rack, and broil for 2 to 3 minutes. This is best served
right away, but it is also good cold the next day. The shell will allow people to slide the mussel into their mouths. Good outdoor food.

I like to use freshly toasted Acme bread crumbs. Tear bread apart, then toast it and grind it in a food processor.

Salmon "Huevo Con Limon"

from an Alhadeff family Sephardic (Mediterranean-Jewish) recipe

recreated by Kathy Lindenbaum

serves 6 to 8 as a first course

2 pounds very fresh salmon, cut into 4 or 5 ounce pieces, skin-on

3 whole eggs

4 large lemons (3 juiced and strained, 1 sliced for garnish)

1 bunch parsley, stems discarded and leaves finely chopped

Matzo cake flour (not 'meal')

1 tablespoon salt

pepper to taste

olive oil

Make sure you get the freshest fish possible. We tell the fish purveyor that we need the fish for "sashimi." Make the dish early in the day, or the day before, so that the flavors have a chance to marry.

Wash the fish pieces and pat dry, leaving just enough moisture to help the flour adhere. Then lightly and thoroughly coat each piece with Matzo cake flour on both sides. Put all pieces, skin-side down, in one layer in a large frying pan, and barely cover with water. Add about 4 tablespoons olive oil and the juice of one lemon. Then sprinkle with parsley (saving a tablespoon for garnish), salt and pepper all over. Cover the pan and cook over medium heat for 10 to 15 minutes. Turn off heat and let fish cool in the pan.

While the fish is cooling, beat the eggs together in a blender, and then slowly add the rest of the lemon juice and 2 tablespoons Matzo flour. When thoroughly blended, transfer to a large mixing bowl and slowly add the still hot/warm fish broth from the frying pan, as you whip the egg mixture at the same time. This is best accomplished with 2 people, one holding the covered frying pan with the fish, and "straining" the fish broth into the egg mixture. If you don't have two people, strain the fish broth into another bowl with a pour spout (leaving the fish pieces in the pan), and then slowly pour the broth into the mixing bowl a little at a time, beating in-between.

Pour the egg and fish broth mixture over the fish pieces in the frying pan. Then slowly reheat, and gently shake the pan at the same time to coat the fish, and continue shaking the pan until the sauce thickens. This could take 5 to 10 minutes, but keep the heat low and continuously shake the pan, so that you don't "recook" the fish as you form the "custard" sauce. Remove the pan from heat and let cool. Then refrigerate the pan.

When ready to serve, set the pan out until it reaches room temperature. You can VERY gently reheat to room temperature also. Serve each piece of salmon with a generous amount of sauce, and garnish with parsley.

This dish has traditionally been used at Passover as a substitute for the Eastern European "gefiltefish." It is wonderful all year round as a first course, or as a lighter main course. The sauce is essentially a light savory egg custard, so you may have to practice a bit to get to the desired consistency. But the process is easy to replicate once you've tried it, and the flavors are wonderful!

Smoked Salmon, Fennel and Goat Cheese Toasts

Photo by David Bishop

from Bon Appétit, December 1999

via Dick Lonergan

makes 10 appetizer servings

8 ounces soft fresh goat cheese

1 1/2 tablespoons fresh tarragon, chopped 

1 tablespoon fennel seeds, finely crushed 

2 teaspoons grated lemon peel

1/2 teaspoon coarsely ground black pepper 

2 1/2 tablespoons olive oil

30 thin slices French bread baguette

12 ounces thinly sliced smoked salmon

lemon peel strips

tarragon leaves 

Preheat oven to 350 degrees. Mix goat cheese, tarragon, fennel seeds, lemon peel, and black pepper in a small bowl to blend. Set aside.

Brush oil over both sides of bread. Arrange bread in a single layer on a large baking sheet. Bake in oven until bread is just crisp, about 5 minutes per side.

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel and tarragon sprigs. Arrange on platter and serve.

We had a lot of leftover smoked salmon. This turned out to be an excellent way to use it up. The cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts and store airtight at room temperature.

Spanish Potato Omlet (Tortilla de Patatas)

a classical Spanish picnic and "drink" dish (tapa)

which Maud Hallin learned to love in Spain

serves 4 for dinner, 6 to 8 for drinks

2 medium-sized Yukon gold or other firm potatoes (10 ounces)

3 tablespoons olive oil

1 large yellow onion (about half as much as of the potato)

3 large eggs

1 teaspoon salt (more if desired)

Cut potato in thin slices (2 to 3 mm.). No need to peel potatoes, if fairly new. Sauté potatoes in 2 tablespoons oil until translucent. In the meantime peel and quarter onion, and slice thinly. Mix eggs in a large bowl with the salt and pour in the potatoes when they are done and cooled, keeping the oil in the frying pan. Sauté the onions in the frying pan until translucent and cool and transfer to egg
and potato mixture. Add more salt if necessary and mix well to coat the potatoes with the eggs.

You can now either as in older times fry the omelet on the stove or in the oven like a frittata. A 9-inch frying pan with straight edges is perfect. The omelet should be about an inch thick. Add a tablespoon of oil to the warm pan and push in the potato mixture. When half-done and potatoes are browned, turn upside down onto a plate, and slide back down into the frying pan, to cook the other side, or turn the broiler on in the oven to brown the top side.

Serve hot, cold or at room temperature.

You can also using a baking sheet, and reduce its size with some aluminum foil if you only have a large baking sheet. 

This is meant to be rather bland but a little bit salty, since, at a tapas bar, it will be balanced with olives, serrano ham, marinated anchovies, or the like. You also could add chopped roasted red peppers for color.

Tomato-Onion Tart

from the San Francisco Chronicle Thursday Wine Section

via Katherine Koelsch Kriken

serves 8 as a first course, many as an hors d'oeuvre

1 large yellow onion

1 tablespoon extra virgin olive oil plus additional as needed

2 sprigs thyme

kosher salt

ground black pepper 2 or 3 medium-sized tomatoes

1 sheet pre-packaged puff pastry dough, defrosted (about 7 or 8 ounces) 

3 ounces pitted Kalamata olives, thinly sliced or chopped

3 ounces grated smoked provolone, Gouda or mozzarella

1/4 cup plus 2 tablespoons Panko bread crumbs chopped parsley or thyme (optional)

Preheat the oven to 400 degrees.

Cut onion in half, peel and slice thinly lengthwise (from root to stem end). Add oil to medium skillet over medium to medium-low heat. When skillet is hot, add the thyme sprigs and onions; season to taste with salt and black pepper. Cook, stirring occasionally, until onions are soft and golden and moisture is evaporated (the volume should be decreased by 1/3 to 1/2), about 20 to 25 minutes. Remove the thyme when it becomes aromatic and has perfumed the onions. Remove pan from the heat and set aside. The onions can be made a day ahead and refrigerated. Meanwhile, cut tomatoes into 1/4-inch slices; spread slices out on a plate to drain (don't stack more than a few slices together).

Unfold the puff pastry dough onto a flour-dusted board or piece of parchment paper. Roll out slightly to make the dough about 1/8-inch thick. Use a sharp knife to cut dough in half or into individual-sized tarts. To make an optional crust edge, trim a 1/2-inch piece from each edge, moisten with water and flip it over on top of the large piece. Trim the excess lengths of crust so it fits; gently press the crust to seal it to the bottom of the tart. Prick the dough well with a fork (except the edges). Bake until light golden and cooked through, about 25 to 30 minutes. The crust edge, if added, should puff up.

Allow the puff pastry to cool slightly. Spread the onions over the pastry and top with the olives. Combine the grated cheese and panko. Cover the onions with about half of the cheese mixture; sprinkle the cheese with parsley or chopped thyme. Discard any excess liquid from the tomatoes. Arrange the tomato slices in overlapping rows on top of the cheese and season to taste with salt and pepper. Finish with the rest of the cheese mixture. Bake until onions are heated through, the tomatoes are warm and juicy and the cheese is melted and browned, about 7 to 10 minutes.

This vegetarian tart is a delicious accompaniment to grilled lamb or beef or with fish such as salmon, tuna or halibut. Great as well with drinks as appetizer. Heavenly when served warm but also good at room temperature.

Cheese Biscuits

from Anne and Mary's cousin Ellen Halsted

makes about 40 2-inch biscuits

1 pound sharp Cheddar cheese, grated

1/4 pound butter, softened

1/2 to 1 teaspoon Cayenne pepper (to taste)

1/2 teaspoon Worchestershire sauce

1 teaspoon paprika

1/2 teaspoon dry mustard

1 1/2 cups flour

toasted sliced almonds (optional)

Combine all ingredients except almonds in a food processor until the mixture comes together in a ball. Roll into logs about 2 inches in diameter, wrap in waxed paper and chill.

When ready to bake, preheat oven to 300 degrees. Slice 1/4 inch thick and put an almond slice in the center of each, if desired. Bake on a parchment-covered cookie sheet for 20 to 25 minutes.

This recipe was included in Joy of Cooking (1960's version). Ellen made these for us in Michigan. She added the spices, improving the taste a lot.

Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds and Manchego Cheese

from Bon Appétit

adapted by Mary Lonergan

serves 6

2 tablespoons unsalted butter

1/2 cup sliced almonds

1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)

1 large shallot, minced

3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil

1 large head of frisée (about 8 ounces) torn into bite-size pieces 1/2 cup drained roasted red peppers from ajar, cut into thin strips one 3-pound purchased roast chicken, meat torn into bite-size pieces

2 ounces shaved Manchego cheese (about 1/2 cup)

1/4 cup diced prosciutto, sauteed
salt and pepper 

Melt butter in heavy skillet over low heat. Add almonds and cook, stirring frequently until fragrant and golden, about 10 minutes. Transfer almonds to paper towels, sprinkle with Pimentón de La Vera and season with salt. Can be made 1 day ahead.

Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Toss the frisée with half of the dressing. Distribute the frisée on 6 individual plates. Arrange chicken and red peppers over frisée. Then drizzle the remaining dressing over the top and sprinkle with almonds, cheese and prosciutto.

This is a wonderful spring and summer lunch salad. You can roast your own peppers and chicken if you like.

Heirloom Tomato and Watermelon Salad

reminiscent of a salad served at Wild Goose Restaurant
by Mary Lonergan

serves 6 to 8

2 tablespoons shallots, minced
1 tablespoon Italian parsley, minced
2 tablespoons champagne vinegar
1/3 cup lemon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 pounds heirloom tomatoes, varying sizes and colors
1 head butter lettuce, leaves separated
1 small seedless watermelon, chilled
1 basket sweet one hundred or cherry tomatoes, halved
1/4 cup fresh mint, chopped

Make vinaigrette by combining shallots, parsley, champagne vinegar, olive oil, salt and pepper. Slice tomatoes about 1/2-inch thick. Cut watermelon (without rind) into similar-size pieces, slightly thinner than tomatoes. Toss lettucewith some of the dressing and arrange leaves on individual plates. Layer watermelon and tomatoes on top of lettuce, alternating colors and sizes attractively and drizzling with some ofthe dressing. You may have watermelon left over. Garnish with sweet one hundred or cherry tomatoes. Season with additional salt and pepper as desired. Sprinkle mint over top and drizzle with the remaining vinaigrette.

This is a very refreshing summer orfall salad. The watermelon and mint somehow enhance the flavor of the tomatoes.

Orange Spiced Salad with Dried Cherries and Pecans

from Gourmet, December 1997
adapted by Sisi Damner
serves 8

6 tablespoons honey
1 1/2 tablespoons water
3/4 teaspoon ground allspice
1/3 teaspoon ground ginger
1 cup pecan or walnut halves and pieces
2 teaspoons sugar
3/4 cup water
3/4 cup cranberry juice cocktail
1/2 cup dried cranberries
8 oranges, peel and white pith removed, sliced into 1/2 inch-thick rounds and chilled
fresh mint sprigs (optional garnish)

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Mix the first four ingredients in a large bowl to blend. Add the nuts and toss to coat well. Strain the nuts, reserving the liquid, and spread the nuts onto the baking sheet. Sprinkle nuts with sugar. Bake until golden brown (watch the nuts carefully so they do not bum), about 17 minutes. Cool completely.

Whisk the 3/4 cup water, cranberry juice and reserved liquid from the nuts in a medium saucepan to blend. Stir in dried cranberries. Bring to a boil. Reduce the heat to medium-low and simmer until the cranberries are softened and the liquid is reduced to a thin syrup, about 20 minutes. Arrange the orange slices on a platter. Spoon the cranberry mixture over the oranges. Sprinkle the nuts on top. Garnish with mint, if desired.

This can be made 3 days ahead. Store the nuts airtight at room temperature. Cover and chill the cranberry mixture.

Clam and Sorrel with Cream and Mirepoix

via Anne Halsted

serves 4

3 ounces mirepoix, consisting of 3 tablespoons each of diced carrot and diced celery, and 4 tablespoons of diced onion
2 small bay leaves
1/2 cup dry white wine
2 pounds small, hard-shell clams
fish broth or other water, as needed
1 cup heavy cream
1 cup loosely-packed sorrel, chopped
freshly ground pepper

Put the mirepoix, bay leaves, and wine in a 3-quart stainless steel pot. Rinse the clams of any sand and add them to the pot. Bring to a simmer, cover the pot, raise the heat, and steam the clams for 4 to 5 minutes, or until they are open. Turn off the heat and transfer the clams with tongs or a slotted spoon to a bowl to cool, leaving the juice, mirepoix, and bay leaves in the pot. Be sure to taste the liquid the clams release. If it is very salty, pour off some of it and dilute the base with the same amount of fish broth or water.

Shuck the clams when cool enough to handle, discarding any that haven't opened, and add any juices and mirepoix that have drained from them back to the pot. Chop the clams coarsely into 1/4-inch bits. Add the cream and sorrel to the pot. Bring to a simmer, add the clams and heat for 2 minutes. Grind pepper on top and serve.

Portions are intended to be small. The soup is plenty rich and flavorful! Good crusty bread in the form of buttered croutons or a freshly baked or warmed loaf to pull apart at the table is indispensable to this soup!

Roasted Red Pepper Soup

recreated by Kathy Lindenbaum (recipe origin unknown)

serves 6 to 8

8 large red sweet peppers, cored and seeded
32-ounce can (or box) of chicken stock
1/2 teaspoon cayenne pepper
1 clove garlic, crushed and sauteed
1/3 cup cognac
4 tablespoons butter, cut into small pieces salt
crème fraîche
very thinly sliced lemon for garnish (Meyer is best)

Slice peppers in half. Place halves skin-side up and broil until skin is blackened evenly. Remove from heat and place all pieces in a paper bag. Set aside for about 10 minutes. Then take each piece out of the bag and remove skin, which should slide off, and discard.

Purée the peeled peppers with half the chicken stock. Add cayenne pepper and garlic and purée until smooth. Remove to a large soup pot and add the rest of the stock and heat until almost boiling. Add cognac and cook for several minutes until flavors blend.

Lower heat to keep warm, and then blend in butter pieces a few at a time, whisking or stirring constantly. Add salt to taste. Serve garnished with swirled-in crème fraîche and float a thin lemon slice on top.

I have also made this soup with jars of already roasted and skinned red peppers. It's a real time-saver, and with a good product, you should be able to produce the same flavorful result. You can also add more soup stock if you want a thinner soup, or want to stretch the recipe, adjusting other ingredients to taste.

Spring Asparagus Soup

from chef James Ormsby of Jack Falstaff restaurant
via Dick and Mary Lonergan

serves 8

2 bunches fresh asparagus, woody ends removed
1 large russet potato, peeled and diced
1/2 cup diced yellow onion
1 stick unsalted butter
1 tablespoon salt
1 tablespoon sugar
2 quarts water
1/2 cup white wine
1/4 cup heavy cream
pepper, nutmeg, more salt
Cayenne pepper (optional)

Heat a 3 to 4-quart pot over medium heat. When hot, add butter and melt until it begins to turn golden brown. Then add onion, potato, salt and sugar and stir for 5 minutes. Then add white wine and water. Stir and increase heat to high. Bring to a boil and cook for 10 minutes.

Take the asparagus and cut the tips off. Blanch the tips in the boiling soup base for 3 to 4 minutes in a strainer. Take them out and cool them on a plate. Reserve tips.

Chop up the remaining asparagus and add it to the soup base. Cook for only 3 minutes. Remove from heat and purée in small batches in a blender. Make sure to blend each batch for 1 to 2 minutes to make it very smooth. Strain and place in a clean pot. Heat, add the cream, and season with salt, black pepper and nutmeg to taste. Add Cayenne pepper if desired. Serve topped with the asparagus tips.

At the Jack Falstaff restaurant, this was garnished by adding thin diagonal slices of green garlic and 5 small scallops per serving as the soup was reheated. James also suggests a cup of diced red radishes mixed with a teaspoon of chopped fresh mint, a teaspoon of salt, and a tablespoon of olive oil as an alternative garnish.

Cucumber and Mint Salsa

from Cooking One on One by John Ash
via Anne Halsted

makes about 2 cups

2 medium cucumbers (English, Armenian, or Kirby), peeled, seeded and diced (about 2 cups)
1 tablespoon finely slivered garlic
1 teaspoon finely minced Serrano chile
1/4 cup green onions or scallions (white and green parts), cut on an angle
1/3 cup fresh lime juice
2 teaspoons sugar or equivalent sugar substitute
1/2 cup chopped fresh mint leaves
2 tablespoons olive oil
salt and freshly ground pepper to taste
3 tablespoons chopped unsalted, dry-roasted peanuts (optional)

Combine all the ingredients in a bowl and set aside for at least 30 minutes. This is best eaten the same day, because the color will start to turn.

This salsa can serve as both a marinade and a sauce for grilled lamb chops, pork, or chicken. To use asa marinade, place two servings of meat (4 lamb chops, for example) in a shallow pan or resealable plastic bag, pour half of the salsa (1 cup) over the meat and refrigerate for at least 30 minutes and up to 2 hours. Before grilling the meat, brush off the marinade and grill to your liking. Serve the meat topped with the remaining salsa and a sprinkling of peanuts.

Delicious Fresh Cranberry Relish

shared by Susan Chamberlain via Sisi Damner

1 package fresh cranberries
1 large onion, quartered
1 1/4 to 1 1/2 cup sugar
3 tablespoons horseradish
2 tablespoons sour cream (or yogurt)

Coarsely chop the cranberries and onion in a food processor. Mix with the horseradish, sugar and sour cream in a separate bowl. I think it is better not to add those ingredients to the food processor, as the mixture could lose its chunky texture.

This is such a different taste with the Thanksgiving or holiday turkey. It would be equally delicious with prime rib roast or a filet roast.

Fresh Mint Chutney

adapted from Gourmet, July 2004
by Sisi Damner

makes approximately 2 cups

2 cups packed mint leaves
8 scallions, coarsely chopped
2 small Serrano chilies, coarsely chopped (include the seeds)
2 large cloves of garlic, chopped
1/2 cup fresh lime juice
4 tablespoons water
4 teaspoons sugar or Splenda
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt (optional)

Coarsely puree all of the ingredients in a food processor. Keep chilled until serving, and, presto, you have a delicious sauce or chutney that goes beautifully with lamb, chicken, or pork.

It is best to use this the same day you make it, as it does darken overnight. When used shortly after preparing, it has a beautiful bright green color.

Moroccan Spiced Tomato Jam

from the San Francisco Chronicle
recommended by Jeanne Milligan

yields 5 cups

2 pounds sweet 100 cherry tomatoes, or other ripe, flavorful cherry tomatoes, stemmed
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
2 lemons, ends removed, halved lengthwise and sliced thin, with seeds removed
1/3 pound fresh ginger, peeled and sliced into coins
1 cup cider vinegar
1 tablespoon toasted cumin seed, ground
1 tablespoon ground cinnamon
generous 1/4 teaspoon ground cloves
several scrapings of whole nutmeg
salt and freshly ground black pepper
1/2 teaspoon orange blossom water (optional)

Put cherry tomatoes whole in a saucepan. Add both sugars and cook over moderate heat, stirring, until the sugar dissolves. Add the lemons and 1 cup water and bring to a simmer.

In a blender, puree the ginger and vinegar. Add to the tomatoes, along with the cumin, cinnamon, cloves and nutmeg. Simmer briskly until mixture is thick, dark and flavorful and reduced to about 5 cups, about 1 hour. Season to taste with salt and a generous amount of black pepper. Let cool. Stir in orange blossom water, if using.

This is a very useful jam, to be used as a sweet-and-sour condiment for grilled lamb or chicken. Or spoon a little on top of a crouton or toast point spread with soft goat cheese.

Asparagus Pudding

from the San Francisco Chronicle
via Anne Halsted

serves 9 as a side dish, 6 as a main course

1 tablespoon unsalted butter
3 cups trimmed asparagus cut on the bias into 1/2-inch pieces
1 cup thinly sliced scallions (white and green parts)
1/3 cup flour
3 egg yolks
3 eggs
3 cups heavy cream
2 teaspoons kosher salt

Preheat oven to 375 degrees. Grease a 9 by 9-inch shallow baking dish with butter. Combine asparagus and scallions in a bowl; toss with the flour. In a separate bowl, whisk together egg yolks and whole eggs. Add cream and salt; whisk until fully incorporated. Spread asparagus and scallions evenly in prepared baking dish. Pour egg-cream mixture over vegetables. Bake on middle rack of oven for about 1 hour, turning dish once to assure even browning. When done, pudding should have a rich brown crust and feel like a firm pillow when touched.

Let pudding cool for at least 10 minutes before serving. It will set but remain soft. Serve warm or at room temperature. Use a large spoon to scoop out portions.

Easy comfort food for breakfast, lunch or supper!

Cannolini Bean with Peppers (Fagioli Con I Bibi)

by Donald Ohlen

serves 4

1 red pepper
1 yellow pepper
1/2 cup olive oil, plus more for sautéeing
2 shallots, minced
1 can cannolini beans
1 cup arugula
salt and pepper
Parmigiano-Reggiano cheese

Roast peppers over an open flame until blackened. Put in paper bag for about 10 minutes, until cool enough to handle. Peel, seed and cut into strips. Place into a bowl with 1/2 cup olive oil. Sauté shallots in olive oil. Add drained beans, peppers and oil to pan. Add arugula and wilt slightly. Add salt and pepper to taste. Place on plate and shave cheese on top.

This is great with lamb.

Roots

by Donald Ohlen

serves 4

2 large carrots
2 parsnips
1 rutabaga
2 tablespoons butter
2 tablespoons water
1 tablespoon brown sugar
salt and pepper

Peel and slice carrots, parsnips and the rutabaga diagonally into 1/2-inch pieces. Try to make them roughly the same size. Parboil the rutabagas for about 10 minutes. Sauté the vegetables over medium heat in 1 tablespoon of butter, water and brown sugar. Cover and cook for 15 minutes. Uncover and cook until the vegetables are brown and caramelized (about 10 more minutes); then add the last tablespoon of butter and cook for 5 more minutes.

Serve with beef tenderloin, veal chops or other hearty main courses.

Quinoa Spinach Bake

Photo by Richard Gerhard Jung

from Martha Stewart Living, September 2001

via Carol Henwood

serves 8 generously

vegetable spray

about 1/4 cup bread crumbs

1 pound spinach (fresh or frozen, chopped)

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon fresh thyme

1 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes

2 cups cooked quinoa (from 1 cup uncooked)

1 cup nonfat cottage cheese

1/4 teaspoon fresh ground pepper

salt to taste

2 large eggs, lightly beaten

Parmesan cheese, grated

Preheat oven to 375 degrees. Spray an 8 by 8-inch glass or ceramic dish with vegetable spray and coat with bread crumbs. Blanch spinach for 10 seconds; then ice down, squeeze, and chop (or thaw and squeeze frozen). Heat oil in a medium sauté pan. Add onion, garlic, thyme, rosemary, and pepper flakes. Sauté until onion is translucent, about 8 minutes. Put into medium bowl and add spinach, quinoa, cottage cheese, pepper, salt and eggs. Pour into the baking dish and bake 60 to 70 minutes. Sprinkle with Parmesan cheese and cook 5 more minutes. Slice and serve warm.

Quinoa is a grain that comes from the Andes Mountains of South America. It was one ofthe three staple foods, along with corn and potatoes, of the Inca civilization.

You can find quinoa at health food stores and some supermarkets. To cook, use two parts water to one part quinoa. Bring to a boil and simmer for about 15 minutes.

Mediterranean Pesto Pasta with Summer Squash

by Eric Lonergan

serves 8

1 cup olive oil, plus 1 1/2 tablespoons
2 cups fresh basil leaves
4 sprigs fresh thyme
2 tablespoons roasted almonds
6 tablespoons Parmesan cheese (and more grated to serve with the pasta)
2 teaspoons ground nutmeg
2/3 cup Greek yogurt
4 cloves garlic
1/2 teaspoon salt (or more, to taste)
1 teaspoon Cayenne pepper (more or less to taste)
1 cup dry white wine
1 onion, chopped
3 medium zucchini, sliced
3 medium yellow squash, sliced
1 pound pasta, such as fusilli, corkscrew or even potato gnocchi

Combine all ingredients up to the wine in a food processor, then bring to a boil and simmer over low heat for 10 minutes. Add the wine and keep simmering for 3 to 4 more minutes. Reserve.

Sauté onion and squash in 1 1/2 tablespoons olive oil until the squash is tender, 5 to 10 minutes. Reserve.

Boil salted water and add fusilli. When pasta is al dente, drain, add to the sauté pan, stir in the sauce and serve with grated Parmesan.

This spicy pasta goes well with roast chicken.

You can use about 2 pounds ofany seasonal squash as a substitute.

Pasta with Spring Onionsand Smoked Salmon Cream Sauce

from Gourmet, May 1982
re-organized by Katherine Koelsch Kriken

serves 8

3/4 cup unsalted butter
2 cups heavy cream
2 cups spring onions, thinly julienned in 3-inch lengthwise ribbons (purple-white bulb to pale green part of tops)
white pepper and salt to taste
2 tablespoons salt for boiling water
1/2 pound smoked Norwegian salmon, sliced 1/4 inch thick and cut into 3/4-inch pieces
pasta of your choice (capellini or linguini is best)
lemon zest

In a large heavy skillet melt the butter over moderate heat, add the cream, and bring the liquid to a boil, whisking. Reduce the mixture over moderately high heat, add spring onions, stirring gently and occasionally for 3 minutes, or until mixture is thickened. Add the white pepper and salt to taste, and keep the sauce warm.

In a kettle bring 8 quarts of salted water to a boil, add the pasta and cook it according to directions. Drain the pasta well and transfer it to the sauce in the skillet. Add the smoked salmon and heat the mixture over low heat, tossing it to coat the pasta with the sauce until it is just heated through. Transfer to heated platter. Garnish generously with lemon zest (Eurekas or Meyers) to taste.

According to preference, home-made scallion pasta can be substituted for conventional commercial. The intense flavor and color of spring onions are emphasized by combining the onions in sauce with salmon ribbons. We find Norwegian salmon gives the right flavor to this recipe. A birthday luncheon favorite for John "Son of Norway" Kriken on the dock of Soda Bay.

Risotto with Shrimp, Asparagus and Pancetta

adapted by Jeanne Milligan

serves 2 as a main course or 3 as a first course

1/2 pound thin young asparagus, woody ends snapped off
2 tablespoons olive oil
1/3 cup finely chopped onion
1/2 cup Arborio rice
1/4 cup dry white wine
2 cups low-sodium chicken stock, heated
1/2 pound small shrimp, peeled and de-veined
2 ounces thinly sliced pancetta, finely chopped
2 tablespoons heavy cream
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
salt and freshly ground black pepper

Fill a large deep skillet with salted water and bring to a boil. Add asparagus and cook until just tender; drain, shock under cold water and drain again. Cut crosswise into 3/4-inch pieces, wrap in paper towels and set aside. Reserve four tips for final garnish.

Heat olive oil in a large skillet over medium heat. Add onions and sauté until golden. Stir in rice, turning to coat the grains with oil and continue cooking until rice begins to turn opaque, 1 to 2 minutes. Pour in wine and cook until liquid almost evaporates, stirring constantly.

Begin adding simmering stock to rice, a half cupful at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes.

Before adding the last cupful of stock, stir in shrimp and pancetta. Cook until shrimp turn pink. Once shrimp are cooked, stir in reserved asparagus, cook 1 to 2 more minutes, then stir in cream and tarragon. Season to taste with salt and pepper. Serve at once on heated plates.

Court Bouillon (Fish Stew from Guadeloupe and Martinique)

from Mark Bittman's Fish: The Complete Guide to Buying and Cooking
via Sue Gilbert

serves 6

2 tablespoons olive oil
2 tablespoons flour
1 cup chopped onion
1/2 cup chopped scallion (or more onion)
1 tablespoon minced garlic
1 bay leaf
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/4 cup chopped fresh basil (optional)
1/2 cup minced fresh parsley
1/4 teaspoon Cayenne pepper (more if desired)
salt and pepper to taste
2 cups chopped tomatoes, fresh or canned (do not drain)
1 cup dry red wine
2 cups any fish or chicken stock or water
one 3-pound red snapper, gutted, scaled, cleaned and cut into 4 or 8 pieces (about 1 1/2 pounds of cleaned snapper)
2 tablespoons fresh lemon juice

Make a roux by heating oil in large saucepan over medium heat; when oil is hot, add flour and stir until browned, about 4 or 5 minutes.

Add onion, scallions, garlic, and seasonings (reserve half of the parsley for garnish). Cook, stirring, until onions are soft. Add tomatoes and cook 10 minutes more. Add wine and stock and simmer 5 minutes. Add fish and poach over medium heat until cooked through, about 5 to 8 minutes. Add lemon juice, garnish with parsley and serve in bowls with crusty bread.

Bittman explains that this is the single-fish stew of Guadeloupe and Martinique as opposed to the basic fish simmering stock of New Orleans.

Duck with Lavender and Plums

from the San Francisco Chronicle
via Jeanne Milligan and Anne Halsted

serves 4

1 1/2 to 2 pounds duck breast, skin on
1 tablespoon olive oil
1 medium yellow onion (about 2 cups, chopped into 1/2-inch pieces)
2 teaspoons minced garlic
4 large, ripe plums (about 3 cups, chopped into 1/2-inch pieces)
2 sprigs thyme
2 teaspoons dried lavender (two dried sprigs)
3/4 to 1 cup pinot noir or other fruity, low-tannin red wine
1/2 teaspoon light brown or granulated sugar, to taste
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Remove the duck from the refrigerator and let sit at room temperature for about 15 minutes.

Add the oil to a medium-size saucepan over medium heat. Sauté the onions until soft and translucent, Add the garlic and cook until aromatic. Then add the plums, thyme, 1 1/2 teaspoon of lavender and wine. Simmer for 10 minutes and remove the thyme to avoid overpowering the lavender. Then continue simmering until the fruit is tender, the flavors are mild and the wine reduces, about 20 minutes, stirring occasionally. Remove the lavender. Add sugar, salt and pepper to taste.

While the plums are cooking, prepare the duck. To be enjoyed at its best, duck breast should be cooked medium-rare or at most, medium. Remove any pin feathers, then rinse and dry. Remove the long thin "tender" (the small, thin muscle with the white tendon that is on the underside of the breast) and cut out the tough white tendon. Trim away excess skin. Cut two sets of diagonal scores in the skin to make a diamond pattern, being careful not to cut into the flesh. This helps render the fat and makes the skin crispy.

Grind the kosher salt, 1/2 teaspoon of lavender and pepper together in a mortar and pestle. Rub mixture into the duck and season with additional salt and pepper to taste.

Heat a skillet (just large enough to hold the breasts) over medium heat. Make sure the skillet is hot; place the breasts in skin-side down. Reduce the heat to medium-low; let the skin render so it becomes golden brown and crispy.

Flip the duck over and finish cooking to desired doneness. The internal temperature should read about 125 degrees on an instant-read thermometer for medium-rare. This should take several more minutes, depending on the size of the breasts. Remove the duck from the skillet and place skin-side up on a warmed platter; cover loosely with foil and rest about 5 minutes before slicing.

Slice the duck and fan it on a warmed plate; spoon the plums alongside. Serve with salad greens simply dressed with extra virgin olive oil, lemon juice, salt and pepper, or with a starch and vegetable of your choice.

There is more than one kind and size of duck: Peking duck breasts are closer to single serving size, while Muscovy breasts can each be close to one pound or more. The small breasts can be served whole, but the Muscovy breasts should be sliced, since one breast can easily serve two or more. Cooking time for the duck will vary, depending on the type and size of duck breast used. Jeanne and Anne found this recipe separately and both thought it was delicious!

Herb Poached Tenderloin with Barolo Sauce

from the New York Times, adapted from Scott Carsberg
recommended by Jeanne Milligan

serves 4

1 tablespoon fresh oregano or marjoram
1 teaspoon fresh thyme leaves
1 bay leaf
6 basil leaves
1 teaspoon paprika
one 20 to 24-ounce piece of beef tenderloin, at room temperature
2 tablespoons extra virgin olive oil
salt and pepper
3 cloves garlic, slivered
1 cup beef stock (if canned, use low-sodium)
1 cup Barolo or other sturdy red wine

Choose a pot large enough to submerge meat; fill with water and bring to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub the herb mixture into meat and spread garlic all over; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.

Submerge meat in boiling water, and cook for 12 minutes for medium-rare (check with an instant-read thermometer, which should show 120 degrees when meat is done). Let rest for about 10 minutes.

Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.

Unwrap meat (scissors will be helpful), slice and serve with sauce.

This brings a great deal of flavor to an otherwise bland cut of meat. It is usually served with fingerling potatoes, simply boiled with salt, crushed with a fork and seasoned with salt, pepper and olive oil. I also served this with a first course of zucchini pesto tarts and a salad with a lemon juice dressing.

Petrale Sole Rolls with Cauliflower Pureé

from the San Francisco Chronicle via Anne Halsted

serves 4

1/2 head cauliflower (about 1 pound) leaves and core removed
6 tablespoons unsalted butter
kosher salt to taste
freshly ground pepper to taste
1 tablespoon heavy cream, or as needed
4 medium to large Swiss chard leaves
1 to 2 tablespoons snipped chives
4 double Petrale sole fillets, about 4 ounces each
2 teaspoons salt
1 tablespoon minced shallots
4 teaspoons capers, rinsed
3 tablespoons lemon juice
chopped parsley for garnish

Trim the cauliflower, then cook in heavily salted boiling water until soft —when a knife can be easily inserted. Drain and puree in a food processor with 2 tablespoons of butter. Season with salt and pepper. If needed, add a little cream to make a smooth puree. But don't add too much; it should still remain firm. Cover and set aside.

Bring a pot of salted water to a boil. Cut the tough rib out of each chard leaf, leaving as much leaf intact as possible. Rinse the leaves and blanch in the pot of boiling water until soft and pliable, about 30 seconds. Drain and set aside.

Preheat the oven to 400 degrees. Stir the chives into the cauliflower puree. Spoon some purée onto the back of each chard leaf. Roll up the purée in each leaf, tucking in the sides to make packets small enough to fit into a rolled-up fish fillet (the packet should be no longer than the fish fillet is wide).

Liberally season both sides of the fish with salt and pepper. Place a purée bundle toward the tail end ofthe fillet. Roll entire package up - the thin tail end and thicker end should meet or slightly overlap.*

Heat the oil in a large ovenproof skillet over medium-high heat. Place the stuffed fillets seam-side down in the skillet and sear for 5 to 10 seconds.

Place the skillet in the oven to finish cooking —about 7 to 10 minutes, until the fish is cooked through and the cauliflower is hot. Allow additional time if the cauliflower puree is cold.

Transfer the rolls to warmed plates or a platter and loosely cover with foil to keep warm.

To make the pan sauce, return the skillet to the stove. Add 4 tablespoons of butter and the shallots. Cook over medium heat, occasionally swirling or stirring, until the butter starts to brown and smells nutty, and the shallots are cooked. Remove the skillet from the heat, add the capers and lemon juice and pour over the fish. Garnish with parsley.
This recipe sounds more difficult than it is. You can actually prepare the chard and cauliflower a day ahead; you can also prepare the sole rolls up to the point(*) above of cooking them several hours ahead and refrigerate them all rolled up so that only the cooking (which only takes a total of 15 minutes at the most) remains to be done at the last minute.

Serve with Sauvignon Blanc or Fume Blanc.

Lamb à la Perigourdine

Evelyne Prêt's recipe
adapted for the U.S.A by Judy O'Shea

serves 8

1 cup water
2 1/2 cups flour
1/2 teaspoon salt
1 leg of lamb, bone in
1 large onion, roughly chopped
1 bouquet garni (bay leaf, thyme, rosemary)
3 tablespoons olive oil
2 tablespoons cognac
1 liter bottle of Montballsiac wine (or another dry sauterne)
2 bulbs garlic, separated but still in their "chemises"

Make a dough of the flour, water and salt to seal the lid of a heavy casserole. Knead it until it holds together well, adding more flour if necessary during the kneading. Put it aside covered with a towel so it doesn't dry out.

Preheat the oven to 325 degrees. On the stove top bring a pot of salted water large enough to hold the leg of lamb to a boil with the onion and bouquet garni. Let boil 10 minutes and add the leg of lamb. Return to boil, lower heat and simmer about 15 minutes. Remove the lamb and dry well. (Reserve the water to cook other vegetables). Put the olive oil in the bottom of a heavy casserole that has a tight-fitting lid. Place the lamb in the casserole and flambe the meat with cognac that has been heated in the microwave for 15 seconds. When the flame has died, pour in the wine and sprinkle the cloves of garlic over the meat. Bring the liquid to a boil, remove from the heat and put on a lid. Form a thick rope with the dough, long enough to seal the edge of the casserole. Put the sealed casserole with the lamb and wine in the oven for at least 4 hours. The dough lets the steam pass but not too much. To serve, pull the meat off the bones and put back in the juices. Serve the lamb with the juices, garlic cloves, cooked dough and some potatoes. Potatoes au gratin are traditional.

This is, without question, the best lamb I've ever eaten. Can't describe the pleasure of this succulent meat, almost a confit.

Roast Tenderloin of Veal with Chanterelles, Pearl Onions and Red Wine Sauce

via Dick Lonergan

serves 8

Red Wine Sauce
750 ml. bottle of Cabernet Sauvignon (or other good dry red wine)
3 cups unsalted beef stock (or veal stock)
14 1/2 ounce can low salt chicken broth
3 large shallots, finely chopped

Veal with Chanterelles and Pearl Onions
2 pounds veal tenderloin (probably 2 tenderloins)
3 tablespoons olive oil
3 tablespoons diced shallots
16 ounces fresh chanterelles, cleaned and stem ends trimmed
16 ounces pearl onions, blanched
salt and pepper to taste

For the wine sauce, combine wine, stock, chicken broth and shallots in a large saucepan. Boil until liquid is reduced to a generous 1 cup, at least 45 minutes. Strain. (This can be made a day ahead and refrigerated.)

To blanch the onions, cut off the stem end. Place them, unpeeled, in boiling water for 3 minutes. Remove them to a bowl of ice water. When cooled, squeeze each onion out of its peel.

Preheat oven to 350 degrees. Season veal with salt and pepper. In a heavy saute pan, sear veal on all sides in 1 tablespoon of olive oil until golden brown. Place pan in oven and roast for about 20 (check after 15) minutes for medium rare (internal temperature of 120 degrees). Remove from oven and keep warm.

While tenderloin is roasting, heat remaining olive oil in a sauté pan. Add shallots and sauté until translucent over medium heat. Add chanterelles and sauté for 2 minutes. Add pearl onions and sauté for 3 more minutes. Season with salt and pepper. Reduce heat and keep warm.

To serve, divide mushroom and onion mixture among 8 plates. Slice veal and arrange on top. Drizzle with Red Wine Sauce.

We made this sauce for a leg of lamb, but it was so good that we have been serving it with the Veal Tenderloin, since there was a similar, but less intense, wine sauce originally with that recipe. The sauce keeps well in the refrigerator for at least a week. It is equally good with beef(steak or roast).

Southwestern Steak Rub

Eric Lonergan's creation
as documented by Dick Lonergan

enough for 8 New York steaks

2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
3/4 teaspoon ground oregano
2 tablespoons paprika
1 tablespoon brown sugar
1 1/2 teaspoons cinnamon
pinch Cayenne pepper

Mix all ingredients together. Rub generously all over both sides of the steaks and let sit for about 20 minutes. Grill as you like them cooked.

Eric made this at a family reunion in Michigan. It was such a big hit that we duplicated it the next week.

Prosciutto-Wrapped Salmon with Corn Salsa

adapted from the San Francisco Chronicle, June 9, 2005
by Bert and Sisi Damner

serves 6

3 ears of white corn, not too sweet
1 red pepper, minced
4 medium Roma tomatoes
1 tablespoon olive oil
2 tablespoons minced shallots
1 1/2 teaspoon minced garlic
4 ounces fresh diced shiitake or crimini mushrooms (about 1 cup)
2 to 3 tablespoons unsalted butter
salt and pepper to taste
2 teaspoons finely chopped parsley, additional to garnish
six 4-ounce portions of boneless, skinless salmon fillets
6 ounces thinly sliced prosciutto olive oil

For the salsa, cut the kernels off of the ears of corn (about 2 cups) and reserve them along with the red pepper. Remove the skin from the tomatoes by blanching them in boiling water. Remove the seeds, dice into small pieces and set aside.

Heat olive oil over medium heat and add the shallots and garlic (sauté carefully as garlic burns easily). Cook a few seconds and then add the mushrooms, corn and butter. Cook, stirring occasionally, until the mushrooms have released their liquid. Stir in the corn, pepper and half of the tomatoes and keep warm while cooking the salmon.

Season the salmon lightly with pepper. Wrap prosciutto around each piece of salmon; coat the prosciutto with oil. Grill the salmon over high heat or in a nonstick skillet to desired doneness (about 4 minutes a side), so the prosciutto crisps without overcooking the salmon.

Just before serving, stir the rest of the tomatoes into the salsa, season with salt and pepper and finish with parsley. Divide the salsa among warmed plates; place a piece of salmon on each and garnish with extra parsley.

The crispy fish would be delicious with other salsas as well.

Vietnamese Grilled 5-Spice Cornish Game Hens

from Joyce Jue's class at Ramekins
via Judy Gray

serves 8

4 Comish game hens, cut in half through the breast and back

5-spice Marinade
4 cloves garlic, pressed through a garlic press
3 green onions, white part only, or 2 shallots, finely minced
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon 5-spice powder
1 1/2 tablespoons Vietnamese fish sauce (nuoc mam)
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry sherry or rice wine

For the marinade, in a large mixing bowl, combine thoroughly the garlic, onion, sugar, salt, black pepper, 5-spice powder, fish sauce, light soy sauce and dry sherry. Add hens and marinate in a sealed plastic bag for a few hours or overnight, refrigerated.

Prepare the grill. Grill hens over medium hot coals for 15 minutes. Turn over. Grill 15 minutes longer or until they are thoroughly cooked through.

These hens are easy to prepare and quick to cook. The 5-spice powder can be found in any spice section. The Ramekins class was fun and the food tasty.

Aunt Janina Walczak's Apple Cake

as translated by Anna Walczak
and interpreted by Richard (Michael Stanislaw Walczak) Lonergan

serves 8

1/4 cup sugar plus 1 tablespoon
1/2 cup water
1/2 teaspoon vanilla (optional)
4 eggs, separated
1 cup cake flour (or "00" flour)
1 teaspoon baking powder
3 large Granny Smith apples, each peeled, cored and cut into 6 pieces

Preheat oven to 350 degrees. Butter a 9-inch springform cake pan.

Mix 1/4 cup sugar, water and vanilla. Add egg yolks, and beat for 4 minutes. Thoroughly mix the flour and baking powder; gradually add to the liquid and mix well.

Whip the egg whites to soft peaks. Add one tablespoon of sugar at the final stage of whipping. Stir the whipped whites into the batter. Pour into the buttered cake pan. Stick the apples in the batter.

Bake for 35 to 40 minutes. Cool slightly before serving.

Dick's newly-found Uncle Marian and Aunt Janina live in Warsaw. Marian is the only surviving sibling of Dick's father, Stanislaw, who died in England during World War II before Dick was born. Anna, their daughter, who is Dick's cousin, translated for us. Her English is very good. In Polish, this is called a "szarlotka." They served this (and a lot of other food and alcohol) when we met for the first time this year during our visit to Poland.

Classic French Cherry Clafoutis

adapted from many recipes including Time/Life Foods of the World: Provincial French Cooking
by Kathy Lindenbaum

serves 8 to 12

2 to 3 cups pitted sweet cherries or other whole berries
4 whole eggs
1 1/2 cups half and half
1/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon vanilla
1 scant tablespoon fresh lemon juice
whipped cream and powdered sugar for garnish

Preheat oven to 350 degrees.

Butter an 8 by 12-inch glass or ceramic baking dish, or a large quiche baking dish, depending on shape you want dessert to take - wedge for quiche pan, squares/rectangles for oblong pan.

Wash cherries or berries and dry thoroughly. Put them in the bottom of the buttered baking dish in just one layer, packed close together.

Put the half and half in a blender, turn it on to "mix" and add the eggs, one at a time, until well-blended. Then add all other ingredients with the blender running. Blend until smooth, scraping down the sides to be sure all of the flour and sugar are evenly distributed and dissolved. Let the batter sit for a few minutes. Then pour it evenly over the fruit in the baking dish.

Bake for 50 to 60 minutes in the center of the oven, until the top is golden brown. Cool and let sit for at least half an hour before serving. Cut into desired servings and garnish plates with sprinkled powdered sugar over all, and a dollop of whipped cream (or crème fraîche) on the side.

While this recipe is made with cherries, blueberries work equally well, as do other FIRM, whole berries. Make sure they are very dry, with no excess water. The finished dish should have the consistency of light custard with a firm top. Delicious, fool-proof and extremely easy to make!

Danish Almond Ring Cake

adapted from an old Danish recipe by Sisi Damner

serves 8 to 10

10 eggs, separated
2 cups sugar
2 cups ground almonds
8 ounces good quality semi-sweet chocolate
1 pound powdered sugar, sifted
4 tablespoons sherry or Grand Marnier
sliced strawberries

Preheat oven to 325 degrees. Butter a large 11 or 12-inch ring mold generously. Beat the egg whites, adding the sugar a half cup at a time, until stiff. Add the ground almonds, stirring gently by hand with a rubber spatula. Pour into the ring mold and bake for 40 minutes. The cake will appear slightly crusty when done. It will rise up and then flatten down as it cools. Cool it on a rack. Loosen the sides of the cake with a knife and turn it onto a serving plate.

Melt semi-sweet chocolate and beat in the egg yolks along with the powdered sugar (the original recipe calls for more powdered sugar, but I have cut back on the amount of sugar used) and the sherry or Grand Marnier. Cover the cake with this chocolate mixture.

Fill the center of the cake with sliced strawberries, and pass additional sliced strawberries in a bowl.

This is a very dramatic dessert. It must have evolved from the "Kransekake," which is a celebratory cake served at weddings, Christmas, anniversaries and birthdays. This recipe was given to me many years ago by a Danish woman; I have always treasured it.

Easy Lemon-Almond Cake

from Luscious Lemon Dessserts
via Judy Gray

serves 8

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 tablespoons finely grated lemon zest
1 teaspoon vanilla
1 1/2 tablespoons pure lemon extract
1/3 cup granulated sugar
1/3 cup packed almond paste at room temperature
1/4 cup unsalted butter at room temperature
2 large eggs
confectioners sugar for dusting

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter an 8 by 1 1/2-inch round cake pan. Place parchment or waxed paper on the bottom; butter and flour the paper.

Sift together the flour, baking powder, and salt in a small bowl. Whisk the milk, zest, lemon extract, and vanilla together in another small bowl. Beat the granulated sugar, almond paste, and butter with an electric mixer on low speed in a large bowl until the mixture begins to come together. Increase the speed to medium and beat, scraping down the side of the bowl, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour.

Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes, until the cake is golden brown and a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes and turn out of the pan onto the rack to cool to room temperature. Remove the parchment paper and invert the cake. Just before serving lightly sift the confectioners' sugar over the top of the cake.

This is a nice tea cake when garnished with blueberries and raspberries.

Ginger Cake

originally from Chez Panisse
adapted by Mary Lonergan

serves 12

1 cup mild molasses
1 cup sugar
1 cup canola oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup water
2 teaspoons baking soda
4 ounces fresh ginger, peeled and finely chopped
2 eggs, at room temperature

Preheat oven to 350 degrees.

Grease and flour 10-inch bundt pan (or a 9-inch cake pan, 3 inches high).

Mix together the molasses, sugar and oil. In another bowl, sift the flour, cinnamon, cloves, and black pepper together.

Bring the water to a boil in a saucepan. Stir in the baking soda and mix the hot water into the molasses mixture. Stir in the ginger.

Gradually mix the dry ingredients into the batter. Add beaten eggs and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan. Bake in the center of the oven for about an hour (check after 45 minutes), until the top of the cake springs back when pressed. Cool the cake for at least 30 minutes and invert onto a platter.

Serve with unsweetened whipped cream and raspberries.

The fresh ginger makes this very special. Hint: use the side of a spoon to scrape off the ginger peel. It works like magic. While the recipe asks for chopped ginger, you could use a microplane to grate it. The ginger taste will be less intense.

Maple Bread Pudding with Fruit Compote

from The New York Times
via Sue Gilbert

Fruit Compote
1/2 cup water
1/2 cup creme de Cassis
2 tablespoons sugar
1/2 tablespoon fresh lemon juice
2 cups blackberries

Maple Bread Pudding
4 tablespoons butter
1/2 pound bread, cut into cubes of about 1 1/2 to 2 inches (challah or other egg bread is best)
1 1/2 cups heavy cream
1 cup milk
2/3 cup maple syrup
4 eggs
1 pinch salt
1 teaspoon vanilla
whipped cream

For the compote, bring water, creme de Cassis and sugar to boil, stirring occasionally until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and stir to combine.

For the bread pudding, preheat oven to 350 degrees. Grease an 11 by 13-inch baking dish liberally with butter and add bread cubes.

Bring cream, milk and syrup to boil. Watch carefully and stir occasionally so that mixture does not scald. Separately, whip whole eggs. When milk mixture has come to a gentle boil, remove from heat. Add slowly to eggs, then add salt and vanilla. Pour over bread. Bake 50 minutes.

To serve, cut into squares and top with whipped cream and fruit compote.

The fruit compote can also be served warm or cold over pudding or panna cotta.

Old-Fashioned Ice Box Cookies

from Hazel Stitt to Sisi Damner

makes 2 logs of cookie dough, about 4 dozen cookies

1 cup butter
1 cup powdered sugar
1/2 cup sugar
l egg
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1 cup of small black currants or 1 cup of mini-chocolate chips

Combine the butter, sugars, egg and vanilla until light and fluffy. Combine the flour and baking soda. Stir into the butter mixture and mix well. Stir in the currants (or chocolate chips). Shape into 12-inch logs. Cover with plastic wrap and chill thoroughly until the logs are firm. Slice into 1/4-inch pieces. Place onto ungreased cookie sheets. I like to bake my cookies on "Silpat" rubber baking mats.

Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.

This is a recipe from our childhood! Hazel Stitt and I have been sharing recipes for the last 36 years and this one is a winner. You can keep the "logs" in the refrigerator for a least a week, or one could easily freeze some logs to have on hand during the busy holidays. One could also become very creative and substitute the currants or chips with other small treats.

Cottage Cheese Pancakes

from Diana MacFarlane
via Mary and Dick Lonergan

makes about 24 medium pancakes

1 pint cottage cheese
6 eggs
4 tablespoons vegetable oil
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
basket of blueberries

Mix all ingredients in a blender. Cook pancakes on a griddle.

When pancake is almost ready to turn, scatter 8 to 10 blueberries on top, then turn and cook the other side. Be sure not to undercook.

These are easy and very popular. Diana MacFarlane is a college friend of Mary's, and Diana's grandchildren love the pancakes.

Marta's Iced Tea

from Mary's good friend Marta Johnson

16 cups water
7 (or more) tea bags, decaf if you desire
1 bunch of mint
3 lemons, halved (Meyer lemons are best)
1 cup sugar
1 small can frozen orange juice

Boil the water. When it starts to boil heavily, turn off the burner and add the tea bags, mint, lemons (you can squeeze them as you add them) and sugar. Let steep until the tea is as strong as you like. Wait until it cools and add the orange juice, stir and strain. Serve chilled or with plenty of ice.

This is very good, especially on a hot summer day! The Lonergans at Tahoe have used it for a grown-up drink called "The Adjidaumo" by adding vodka.

Eggs Dijon

submitted by Katherine Koelsch with Anne Halsted's permission

serves 4 (or 8 with one egg each)

1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup sour cream
1 tablespoon grated Gruyère cheese
1 tablespoon dry white wine
8 eggs buttered bread crumbs

Mix the mustard, salt, sour cream, grated cheese and the wine to make the sauce.

Preheat the oven to 350 degrees. Break the eggs into a greased shallow baking dish. (You could put two eggs into each of four ramekins.) Spoon the sauce over the eggs and sprinkle buttered bread crumbs over the top. Place the baking dish (or ramekins) in a pan of hot water in the oven for about 15 minutes or until the eggs are cooked the way you like.

This was a favorite of callers back in the good old days at 200 Francisco where Anne and Paulette (Yolo Taylor) served it often. It is also good with English muffins.

Goat Cheese, Artichoke and Smoked Ham Strada

from Bon Appétit, December 1997
adapted by Sisi Damner

serves 8 to 12

2 cups whole milk
1/4 cup olive oil
8 cups of 1-inch cubes of sourdough bread, crusts removed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 tablespoon salt (optional, since the ham is salty)
3/4 teaspoon black pepper
1/2 teaspoon nutmeg
12 ounces soft, fresh goat cheese, crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbs de Provence
12 ounces smoked ham, chopped
three 6 1/2-ounce jars marinated artichoke hearts, drained and halved lengthwise
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan cheese

Preheat the oven to 350 degrees. Butter a 13 by 9 by 2-inch glass baking dish.

Whisk milk and oil in a large bowl. Stir in the bread. Let it stand until the liquid is absorbed, about 10 minutes. Whisk the cream and next 5 ingredients in another large bowl. Add the goat cheese. Mix the herbs in a small bowl to blend.

Place half of the bread mixture in the prepared dish. Top with half of the ham, artichoke hearts, herbs and cheeses. Pour half of the cream mixture over the bread mixture. Repeat the layering once more, ending with the cream mixture. Bake the dish uncovered until firm in the center and brown around the edges, for about 1 hour. This dish can be made a day in advance.

This is a wonderful brunch dish. Our family has loved it on Christmas morning. You may accompany it with the Orange Spiced Salad with Dried Cranberries and Pecans.

Granola with Flaxseed

from the New York Times
adapted by Margie Ellis

makes 5 1/2 cups

2 cups old-fashioned oats
1 cup sweetened shredded coconut
3/4 cup sliced blanched almonds
1/4 cup vegetable oil
1/4 cup honey
1 tablespoon flaxseed oil
1/2 cup cranberries
1/2 cup golden raisins
1/4 cup sunflower seeds
1 tablespoon ground golden flaxseed

Preheat oven to 350 degrees.

Toss the oats, coconut and almonds together in a medium bowl. Whisk the vegetable oil and honey and stir into the oat mixture. Spread the oat mixture on a rimmed baking sheet. Bake, stirring and turning often, until golden brown, about 20 minutes. Let cool 10 minutes and then toss in the flaxseed oil. Let cool completely. Add the berries, raisins and seeds and ground flaxseed.

Can be stored in an airtight container for 10 days orin the freezer for two to three weeks.

I have made this many times, and the family loves this recipe. I keep the ground flaxseed in the freezer. If you double this recipe it may take a little longer in the oven. No need to be a slave to the ingredients. Think apricots and other goodies for a new twist — just keep the proportions the same.