The Annual Cookbook: Blog-Style: 2006

Sauté chicken livers in 1/4 cup butter over medium-high heat until livers are browned on the outside, but still pink on the inside. Cool until just warm.

Process chicken livers, avocado, scallions and brandy in a food processor or Cuisinart, pulsing on and off until a smooth paste is formed.

Add butter pieces, salt, pepper and additional brandy if needed. Pulse on and off until a smooth paste is formed again. You may get tired of pulsing; just let it whirr.

Mold the pate into a 3 cup container - an oblong, small pate dish works best, but any serving dish will work well. Put plastic wrap directly on the top of the pate, covering as much surface as possible. Wrap the entire top again with more plastic wrap or a terrine lid (you want it to be air tight).

Refrigerate until needed. By sealing air tight, you can refrigerate for up to 2 days. Serve with toasted French bread or Melba toast.

This is a smooth, creamy version of chicken liver pate. The avocado is the "secret ingredient" (no one ever guesses it's a component), and that plus the scallions add taste and texture.

Leek, Mushroom, Fennel, and Goat Cheese Tart

lifted from the New York Times

by Katherine Kriken

serves 8 as a first course or 16 as an appetizer

1 small fennel bulb

2 medium leeks, white and light green parts, halved lengthwise

16 medium cremini mushrooms (about a pound), cleaned and sliced

1 tablespoon plus 1 teaspoon olive oil

salt and pepper

14-ounce package puff pastry (Dufour is the best), defrosted

3 eggs

8 ounces goat cheese

Preheat oven to 400 degrees. Trim green top and root end from fennel, reserve fronds and cut bulb into quarters from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices.

Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and saute until tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon of oil over medium-high heat, add mushrooms and saute until they release all their liquid and it boils away, about 5 minutes. Combine fennel mixture with mushrooms and saute. Season with salt and pepper. Remove pan from heat.

Unfold puff pastry onto lightly floured surface; cut in half lengthwise to form two long rectangles; roll out each to approximately 5 by 14 inches and place on baking sheet. Beat one egg. Fold pastry edges over to make a rim. (Or trim 1/4-inch strips from each edge; set aside. Brush edges of pastry with egg. Use trimmed strips to make a rim on each edge.) Brush entire surface with beaten egg. Prick pastries all over with fork. Bake until pale gold, about 10 minutes. If pastry has puffed up, press it down gently. Set aside.

Combine remaining 2 eggs with 6 ounces of goat cheese and blend until smooth. Spread equally onto both pastries. Bake until set, about 4 minutes. Remove from oven and spread each with leek-mushroom-fennel mixture. Crumble remaining cheese on top. Just before serving, broil tarts for 2 to 3 minutes, until tarts are warm and cheese softens. Garnish with fennel fronds.

We enjoyed more crusty results when broiled a bit longer than in recipe.

Tuna Tartar on Ruffled Potato Chips

from Williams-Sonoma Appetizers

via Dick Lonergan

makes about 60 bites

3/4 teaspoon peeled and grated fresh ginger

1 egg yolk

1/2 small clove garlic, finely chopped

1 1/2 teaspoons Coleman's mustard powder (or hot Chinese mustard)

1 tablespoon mirin

1 tablespoon soy sauce

1/4 cup rice vinegar (plain)

1/3 cup peanut oil

2 tablespoons Asian sesame oil

1 1/2 pounds sushi-grade ahi tuna fillet, semi-frozen and then

cut into 1/8-inch dice

4 shallots, finely chopped

4 tablespoons snipped fresh chives, plus 120 2-inch long pieces

salt and freshly ground pepper

60 ruffled potato chips, preferably unbroken and thick

For the dressing, in a food processor, combine the ginger, egg yolk, garlic, mustard, mirin and soy sauce and process until smooth. Add the vinegar and process for a few seconds to combine. With the motor running, drizzle in the oils very slowly just until emulsified. Cover and refrigerate.

Toss together the tuna, shallots, snipped chives, about 1 teaspoon salt and 1 teaspoon pepper. Add enough of the dressing to moisten the mixture thoroughly and toss again. Don't add too much so that the mixture is soupy. Taste and correct the seasonings. Use the extra dressing for a green salad. Arrange the best potato chips on a platter and spoon a generous dollop (about 1 teaspoon) of tuna tartare on each chip. Gently press two criss-crossed chives on top and serve at once.

The dressing can be made up to 2 days in advance and refrigerated. The dressed tuna is best if served immediately. If you don't want to put chives on 60 potato chips, do a few as an example. The guests will figure it out. Also, 60 bites sounds like a lot, but this always seems to disappear.

Endive and Radicchio Salad

Photo by Romulo Yanes

originally from Gourmet Magazine

adapted by Jeanne Milligan

serves 4 to 6

3 Belgian endives

1/4 pound radicchio

1 tablespoon Dijon mustard

1 tablespoon sherry vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons grape seed or canola oil

1 teaspoon Asian sesame oil

2 scallions, finely chopped (1/4 cup)

1 tablespoon sesame seeds, toasted

1 teaspoon black sesame seeds, toasted (optional)

Trim endives and halve lengthwise. Cut pieces in half crosswise, then cut lengthwise into 1/4 inch-wide strips.

Cut radicchio in half and discard core, then cut lengthwise into 1/4-inch wide strips. Soak radicchio and endive in a large bowl of very cold water to crisp, 10 minutes, then drain and dry.

Whisk together mustard, vinegar, sugar, salt, pepper, grape seed or canola oil and sesame oil in another large bowl until emulsified.

Add endives, radicchio, scallions and sesame seeds and toss until coated well.

This is a tasty winter salad.

Fresh Tomato Salad with Parmesan Vinaigrette

from Steamboat Inn, Steamboat, Oregon

adapted by Sue Gilbert

serves 6

Parmesan Vinaigrette

1/3 cup olive oil

2 tablespoons balsamic vinegar

1 clove garlic, finely minced

1/3 cup freshly grated Parmesan cheese, tightly packed

2 tablespoons finely chopped parsley

1 tablespoon fresh basil leaves, minced

1 teaspoon sugar

1 teaspoon salt

freshly ground pepper

6 cups frisee (or other greens), washed and broken into bite-sized pieces

3 or 4 large ripe full-flavored fresh tomatoes, sliced

For the Parmesan Vinaigrette, combine oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt and pepper. Mix well.

Mix half the vinaigrette with the greens. Divide greens among 6 salad plates. Arrange 3 or more tomato slices on top of each serving of greens. Drizzle the remaining vinaigrette over the tomatoes and serve.

Tomatoes should be very fresh; hothouse tomatoes just won't be as good.

This is very refreshing and flavorful. You can use different greens or a smaller amount of greens if you like. The dressing is great just on the tomatoes, too.

Goat Cheese Salad

by Donald Ohlen

serves 6

8 ounces goat cheese (roll is good)

1/2 cup bread crumbs

9 tablespoons extra virgin olive oil, divided

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2 heads butter lettuce, washed and dried thoroughly

baguette slices

Preheat oven to 400 degrees.

Divide the cheese into 6 patties with fish wire (or unflavored dental floss). Cover each patty in bread crumbs. Place 1 tablespoon olive oil in a shallow pan and bake cheese patties for 5 minutes.

Mix the remaining 8 tablespoons olive oil with vinegar and mustard using a whisk or fork to make the dressing.

Toss lettuce with dressing and plate. Carefully spatula out goat cheese and place on center top of salad; serve with baguette slices.

This is a nice simple salad that looks impressive and tastes good too.

Ribboned Zucchini Salad

originally from Gourmet Magazine

adapted by Jeanne Milligan

serves 8

2 pounds small zucchini, trimmed

I teaspoon salt

2 tablespoons extra virgin olive oil

2 teaspoons finely grated fresh lemon zest

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

I teaspoon anchovy paste

1/4 teaspoon black pepper

3 ounces frisée, trimmed and tom into small pieces (4 cups loosely packed)

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves, tom in half lengthwise if large

1/2 cup loosely packed fresh basil leaves, tom into small pieces

12 Kalamata olives, pitted and thinly sliced lengthwise

I small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

special equipment: adjustable-blade slicer (Japanese Benriner or mandoline)

Cut zucchini lengthwise into 1/8-inch thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in a single layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.

Whisk together oil, zest, lemon juice, mustard, anchovy paste and pepper in a large bowl until combined.

Add zucchini, frisée, parsley, mint, basil, olives and onion and toss to coat. Serve immediately.

This sounds like too much fussing, but in fact it is unusual and quite tasty so you should not be sorry.

Sight-Saving Zucchini Salad

RealAge tip of the day on May 30, 2006

via Katherine Kriken

serves 6

1 1/2 pounds zucchini, cut in quarters lengthwise

1/2 cup feta cheese

1 small bunch fresh mint, chopped

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

freshly ground black pepper

Cook the zucchini in boiling salted water until just tender, about 7 or 8 minutes. It's better to undercook than overcook it.

Drain in a colander and run under cold water to stop the cooking process. Let the zucchini cool a little, then transfer it to a shallow serving dish.

Crumble the feta over the top, sprinkle with the mint and drizzle with the olive oil and vinegar. Add freshly ground black pepper to taste. Serve at room temperature or slightly chilled.

Zucchini is at its best from mid-April through July. Look for squash that's firm, bright green, and blemish free.

According to the RealAge website, supplement the vision protection of sunglasses with salads like this one, which, thanks to the zucchini, has a whopping 2,288 micrograms ofluteinlzeaxanthin (the nutrient combination
that's become famous for being a vision saver) per serving. Not to mention nice amounts of calcium, protein, potassium, fiber and other nutritious goodies - and it tastes terrific!

Chilled Pea and Tarragon Soup

from Bon Appétit via Epicurious

via Margie Ellis

serves 6

1 tablespoon butter

1 small onion, chopped

1 tablespoon flour

32 ounces chicken broth

1 10-ounce package frozen peas (defrosted) or 1 pound fresh shelled peas

2 tablespoons chopped fresh tarragon

salt and pepper to taste

crème fraîche (or Mexican crema)

fresh tarragon leaves

Melt butter in a heavy, medium saucepan over medium heat. Add onion and sauté until tender, about 6 to 8 minutes. Add flour and stir for 2 minutes. Gradually mix in chicken broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes.

Drain peas, reserving broth. Purée peas in a food processor. Add 1/2 cup of the reserved broth and purée until smooth. Gradually add the remaining broth and blend. Transfer to a medium bowl and refrigerate until well-chilled. This can be made one day ahead.

Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with a small amount of crème fraîche and tarragon leaves.

The tarragon is a nice change from the more traditional mint. The soup is best made with the fresh peas and worth the work. But it is also very good when frozen peas are used

Crayfish Soup

a Lake Tahoe version of the classic French Lobster bisque

creatively adapted by Maud Hallin

serves 12 at least

150 small live Lake Tahoe crayfish (or 5 pounds of commercial creatures)

8 ounces of butter (although Julia Child says "double that amount")

3/4 cup cognac or Armagnac

3 celery stalks, chopped

2 large carrots, chopped

1 large yellow onion, chopped

a handful of parsley, chopped

1 tablespoon Hungarian or Spanish paprika

a couple of sprigs of thyme

2 or 3 bay leaves

salt and pepper

2 tablespoons arrowroot or com starch

water to cover the stock, plus one inch of water above

1 quart heavy cream

prize for crayfish floor race

Rinse live creatures under running water in sink. Let every kitchen participant select one crayfish. Mark back. Arrange on floor for race. Winner gets prize and will be allowed to separate shells from tail meat. To grab crayfish or lobster, lift them up, pinching the two sides of the shield in front of the tail. The claws can't reach you there. After race ...

Gracefully drop crayfish into a large pot of boiling water. Cook at a slow boil, until they float to the surface. Remove each, one by one, and let cool. Separate tails from body. Peel tails and reserve tail meat. Mash shells and claws with hammer, back of knife or rolling pin. Metal meat whacker works very nicely.

Melt butter in a large stock pot and throw in all of the crayfish material but the reserved tail meat. Stir the crushed shells and bodies into the melted butter until thoroughly heated. Heat some cognac in a soup spoon, ignite and pour the cognac over the shells. Repeat to use all the cognac. Make sure it burns on the shells. Stir around. Add the celery, carrots, onion, parsley, paprika, thyme, bay leaves, salt and pepper to the stock pot. Pour in the water and simmer. Preferably leave on a low burner overnight under a tight lid, but cook a
minimum of 4 hours.

Strain broth. I found that there was so much flavor attached to the shells that I poured fresh water over the shells, stirred around, put the pot and shells back on the burner for 2 hours, and got more broth of a secondary nature. If this second batch is "wimpy" reduce the stock quantity by boiling.

Blend arrowroot or com starch with some of the stock and stir into the broth to thicken it and to make the "red butter" blend. Just before serving, add cream, heat and let simmer while you taste for salt, pepper, paprika, etc.

Also before serving separately heat up the tails in a bit of broth. Divide the tails amongst the individual soup plates and pour the soup over them. When you decorate, keep in mind that this dish is pinkish. You may want to dangle a tail and some decor on the edge of the plate. Or serve the soup in cosmo or martini
glasses as Mary and Dick do.

If you buy crayfish, get the big ones, and of course preferably female - those with the broad bottoms, as they have the roe. Yes, Wells, I knew you would catch on. If you buy lobster, two smaller ones will give you more shell.

One delicate operation, I believe, is needed. That is to remove the bitter, blackish material that sits around the It brain" section of the crustacean. A small bone structure, which can be lifted out, holds the material in place. For the tiny Lake Tahoe crayfish, we ignored it, but if you use two lobsters, it becomes important.

We have enjoyed making this at Mary and Dick Lonergan's. It is most helpful to have a group of friends help with the shelling of the tails. I also want to thank Charlie Hallin of Stockholm and Thomas Hansen of Copenhagen for assisting in the fishing expeditions.

Cream of Green Vegetable Soup

originally from several recipes published in Wine Spectator

adapted by Jeff Lindenbaum

serves 12

5 bunches asparagus (about 40 stalks), trimmed, rinsed and cut in half

1 onion, diced

3 cloves garlic, minced

3 tablespoons olive oil or butter

32 ounces chicken broth (more as needed to thin soup)

9 ounces fresh spinach leaves (or 1 box frozen spinach)

small fistful dried herbes de Provence

pinch freshly grated nutmeg

I-inch piece of ginger, peeled and cut in quarters

1 teaspoon dried tarragon

1 pound fresh or frozen sweet peas (optional)

1 pint heavy cream

2 ounces sweet white dessert wine (ice or late harvest, Muscat, Sauternes)

salt and pepper to taste

optional garnish: asparagus tips, crab, crème fraîche or a sprig of herbs

Cook bottom halves of asparagus in enough water to cover for 20 minutes. Drain and reserve liquid, squeezing asparagus. Discard asparagus.

Meanwhile in a non-reactive soup pot, saute the onion and garlic in the olive oil or butter until translucent, about 5 minutes. Add chicken broth, the reserved asparagus liquid (from step above) and top halves of the asparagus. Add the spinach, herbes de Provence, nutmeg, ginger, tarragon and peas. Simmer 15 minutes.

Drain solids, reserve this broth and puree the solids in batches in a blender. Use care with this step, as solids are very hot. Use 1/4 cup of the reserved broth in each batch to make pureeing easier.

Combine pureed solids with the remaining broth. Add heavy cream and dessert wine. Salt and pepper to taste. Heat, adding more chicken broth if soup is thicker than desired, and serve. Can be refrigerated, covered, 1 or 2 days.

The rich taste of this soup also benefits from the zip and coolness of horseradish mixed with some sour cream, Mexican crema or crème fraîche.

Gazpacho Cordobes

originally from The Gourmet Cookbook

via Sue Gilbert

serves 8

2 pounds tomatoes (or more to taste)

2 red bell peppers

2 pickling cucumbers, peeled and chopped

4 garlic cloves, finely chopped

2 tablespoons sherry vinegar, or to taste

1/2 cup extra virgin olive oil

4 (1/2 inch thick) slices country style bread, with crusts removed

1/2 teaspoon minced tarragon

2 teaspoons salt

1 teaspoon freshly ground black pepper

Place a rack in the upper third of oven and preheat oven to 350 degrees.

Arrange tomatoes and peppers in a layer on a foil-lined shallow pan and roast 30 minutes. Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more. Transfer peppers, including juices in the pan, to another glass or ceramic bowl and let stand, covered, until cool enough to handle, 20 to 30 minutes.

Peel tomatoes and tear flesh into pieces, catching the juices. Peel peppers, discard seeds and stems, and tear peppers into pieces, keeping the juices. Add peppers to tomato mixture. Strain pepper juices into tomato mixture. Stir in cucumber, garlic, vinegar and oil.

Cut bread into 1-inch pieces and soak in a small amount of water for 10 minutes. Drain bread and stir into tomato mixture along with tarragon, salt and pepper. Refrigerate for at least 8 hours.

Purée mixture in a food processor or blender and return to bowl. Chill covered for 2 hours. Adjust seasonings as needed. For a smoother texture, run the soup through a food mill into another bowl.

Roasting the tomatoes and peppers makes this Gazpacho different. I have not found it necessary to use the food mill because I like the thicker version.

Easy Pappa al Pomodoro

from Sunny Season Flavors

via Mary Lonergan

serves 6 generously

2 1/4 pounds vine-ripened tomatoes, peeled, roughly chopped

1 15-ounce can diced tomatoes

1 1/4 cups vegetable broth (or chicken broth)

1 teaspoon sugar

2 teaspoons chopped oregano

1/3 cup extra virgin olive oil

2 or 3 medium slices day-old crusty Italian bread

2 garlic cloves, halved

salt and pepper

1/2 cup grated Parmesan cheese

basil leaves, torn

Place fresh and canned tomatoes in a medium saucepan with the broth, sugar, oregano and half the oil, then bring to a boil. Reduce heat to low, cover and cook for 30 minutes.

Preheat a stove-top grill pan or gas grill to high. Brush the bread with remaining olive oil and grill on both sides until golden. Rub the bread all over with the cut-side of the garlic.

Remove the soup from the heat, season to taste with salt and black pepper and ladle the soup into 6 bowls. Break up the bread and add to the soup, mashing slightly. Serve topped with Parmesan cheese and basil leaves.

If you don't have a grill pan or gas grill handy just toast the bread and follow the rest of the directions. It works just about as well.

This soup freezes well before adding the bread.

Spinach Soup with Indian Spices

from the Greens Cookbook

adapted by Katherine Kriken

serves 8

6 cups spinach leaves (from about 1 pound of spinach)

3 tablespoons clarified butter

1 large red onion, sliced

1 clove garlic, chopped

3 tablespoons basmati rice

1/4 teaspoon salt

4 cloves, roasted

1 teaspoon cumin seeds, roasted

3/4 teaspoon freshly grated nutmeg

7 cups chicken broth

1/2 cup light cream

grated peel and juice of one lemon (you won't use all the juice)

freshly ground black pepper

Slice the stems off the spinach, remove the bruised and wilted leaves and wash the rest in two changes of water.

Heat the clarified butter in a soup pot and add the onion, garlic, rice and salt. Grind the cloves and cumin seeds to a powder in an electric spice mill or with a mortar and pestle, and add them along with the nutmeg to the pot. Cook over medium-low heat, stirring occasionally, for about 5 minutes. Add 1 1/2 cups chicken broth and simmer for 10 minutes. Add the spinach leaves to the pot, cover, let them wilt down, and add the other 5 1/2 cups of broth. Bring to a boil and simmer 5 minutes. Cool the soup briefly; then puree in a blender. Return to the pot and stir in the cream and grated lemon peel. Season to taste with lemon juice, pepper and more salt, if needed.

Serve the soup with croutons, if desired (to make them, heat 3 tablespoons of clarified butter and fry 1 cup of small bread cubes until crisp and golden).

This recipe came alive as I walked up the path to my house. Fragrant fumes of spices roasting floated over the garden fence out of neighbor Nina's open kitchen door. She's always concocting at her stove and willing to share her sources. Away I went to attempt same. Roasting the spices makes a difference. The recipe recommends preparing your own vegetarian stock; I used chicken broth for richer flavoring.

White Gazpacho

origin unknown

adapted by Carla Jones and Kathy Lindenbaum

serves 4 lightly

1 1/2 cucumbers, peeled, seeded and cut into large pieces

1 small garlic clove, peeled and mashed

2 scallions, whites only, cleaned and finely chopped

1 1/2 tablespoons rice wine vinegar

1 cup sour cream

1 cup chicken broth

1/2 teaspoon salt (to taste)

toasted, slivered almonds for garnish

Process cucumbers, garlic and scallions in a food processor. Add rice wine vinegar and pulse on and off until the ingredients are well mixed and smooth. Add sour cream and half of the chicken broth. Pulse until smooth. Add rest of the chicken broth and salt to taste. Puree until you have a smooth soup.

Refrigerate at least 1 1/2 hours. Serve chilled. Garnish with almonds.

This recipe's ingredients fit in a regular-sized Cuisinart work bowl. To double the recipe, make two separate batches.

Hideaway Rum Punch

from Himalayan Hideaway near Rishikesh, India

via Maud Hallin

makes about 20 small glasses

1 orange

20 whole cloves

1 tablespoon tea leaves (green tea is o.k.) or 2 teabags

1 4-inch cinnamon stick, in pieces

2 tablespoons cardamom seeds (not ground)

1 quart orange juice

1 tart apple (Granny Smith or Pippin), cored, peeled and cubed

2 quarts water (more if you like it weaker)

2 tablespoons sugar (more if you like it sweeter)

750 ml. bottle dark rum

Insert cloves in the skin of an unpeeled orange. Put the tea, cinnamon, and cardamom in a closed tea ball or a cheesecloth bag.

Place the orange in a saucepan together with the orange juice. Bring to a simmer and add the apple cubes and the tea ball. Add water and sugar and simmer for 15 to 20 minutes.

Before serving remove the tea ball and strain. Then add the rum. Do not let it boil again.

Serve warm with love.

Mary, Dick, Anne, Wells, Maud, Marde Ross, Julie Christensen, Greg Smith, Martin Sundberg, and Jim and Elisabeth Alley toasted their behinds in mid-January by an outside fire in the Himalayan foothills, north of Rishikesh at this lovely "Hideaway Hotel" while their innards were regenerated after a day of river rafting and Hare Krishna blessings at the Ganges River. Obviously, we fell in love with this rum punch that we hope to share with you during some future cool evening.

Mughul Garam Masala

inspired by travels to India

adapted by Maud Hallin

makes 1 spice jar

1 tablespoon light cumin seeds

2 teaspoons black cumin seeds

1 tablespoon cardamom seeds, extracted from their green pods

1 1/2 tablespoons black peppercorns

1 teaspoon fennel seeds

3 cinnamon sticks (each about 1 inch) broken into bits

1 teaspoon mace powder

Technically, you should heat each of the first five spices separately in a dry cast iron frying pan. But the cumin and fennel have about the same heating time. Then grind everything to a fine powder in a coffee grinder. I grind the whole batch, and store it in an air tight jar in a dark place. It will keep for three months or so. The most painful moment is extracting the cardamom seeds. I heat the pods, smack them with the bottom of a frying pan or other hard utensil, and try to remove the hulls. If some hulls remain, don't worry.

Garam masala means "hot spices." It is a combination of spices which are dry roasted and ground to a powder. A small amount is usually added to a dish at the end of the cooking process. Every Indian family has its own version.

This mixture also comes in very handy as a dry rub on meat or in a marinade. See Chicken in Cashew and Coconut Sauce on page 34. I have also used it when making chutney and on carrots cooked in orange juice. You can buy ready-made garam masala, but your own will have a much better flavor.

Thai Basil Pesto

originally from the San Francisco Chronicle

adapted by Jeanne Milligan

makes 1 1/4 cups

1/2 cup unsalted dry-roasted peanuts

1 serrano chile, seeded (reserve half of the seeds) and chopped

1 1/2 teaspoons finely chopped fresh ginger

1/2 teaspoon finely chopped garlic

5 tablespoons fresh lime juice (less if you don't want it tart)

1 1/2 tablespoons Asian fish sauce

1 1/2 teaspoons sugar

1/2 teaspoon kosher salt

6 tablespoons peanut oil

1 cup (firmly packed) Thai basil leaves

1/2 cup fresh mint leaves

Process the dry-roasted peanuts in a food processor until very finely chopped; peanuts should look like small bulgur wheat grains. Be careful not to process too long, or they will turn into peanut butter. Add the serrano chile and the reserved seeds, ginger, garlic, lime juice, fish sauce, sugar and salt. Continue to process until the mixture is smooth.

With the food processor running, add the peanut oil in a slow, steady stream. Process until all the oil has been incorporated.

Add the fresh basil and mint leaves. Pulse, scraping the sides of the bowl frequently, until the basil and mint are finely chopped and well incorporated into the pesto. Taste and adjust the seasoning and acidity. If needed, thin with a little water.

Consider doubling or tripling the recipe and freezing what you don't use, as these ingredients are not always easily available. This is great on fish. You'll probably wish you made more.

Eggplant Parmesan (Parmigiana di Melaneze)

inspired by Ristorante IDEALe in San Francisco

from Wells Whitney

serves 6 as a main dish or 12 as a side dish

2 large eggplants, sliced 1/4 inch thick (about 36 slices)

sea salt

2 eggs, lightly beaten with 1/3 cup water

2 tablespoons olive oil (you may need more)

1 cup bread crumbs

1 cup tomato sauce

8 ounces thinly sliced fresh mozzarella cheese

8 ounces grated Parmesan cheese

Sprinkle the eggplant slices all over with sea salt, then place them in layers on paper towels with some weight on top for a few hours.

Preheat oven to 450 degrees.

Rinse off the eggplant slices, dry with paper towels, dip in beaten egg, letting excess roll off, and then quickly dip into bread crumbs, shaking off the excess so that the breading is light. Pan fry in heated olive oil for a few minutes until just starting to get brown.

Place a layer of the browned eggplant in a 10 by 13-inch baking dish. Put a dollop of the sauce, a small portion of the mozzarella and some of the grated Parmesan cheese on top of each slice. Repeat layers of eggplant, sauce and the two cheeses. Sprinkle the top lightly with bread crumbs and any leftover Parmesan cheese. Then bake for 15 minutes until lightly bubbling.

Serve hot on a plate with arugula leaves lightly dressed with olive oil and lemon juice scattered around the plate edges with shaved Parmigiano-Reggiano cheese on top.

This is also great as the main course for a light meal. Wonderful comfort food!

Tomato Sauce

by Anne Halsted

makes about 1 cup

1 tablespoon olive oil

1/2 large onion, finely chopped

1 pound ripe tomatoes, peeled, seeded and coarsely chopped

1 clove garlic, smashed into 3 or 4 pieces

salt and freshly ground pepper to taste

Heat olive oil in a skillet. Add the onion and cook over moderate heat until tender but not browned. Add the tomatoes and cook uncovered, stirring occasionally, until they have rendered all their juice. Add the garlic and a little salt and pepper. Simmer uncovered for 20 minutes, remove garlic and season to taste. Put aside (this freezes well).

This is a good basic tomato sauce.

Herbed Quinoa

from The Gourmet Cookbook

via Dick Lonergan

serves 8 (or more)

1 1/2 cups (8 ounces) quinoa

3 cups water (or chicken broth)

2 1/2 tablespoons extra virgin olive oil

salt and freshly ground black pepper

1/2 cup thinly sliced scallion greens

1 teaspoon fresh thyme leaves

Rinse quinoa under cold water in a fine mesh strainer. Cook quinoa in a 3 or 4 quart saucepan of salted water or chicken broth for 10 to 15 minutes or until the liquid is absorbed and the quinoa is tender.

Mix cooked quinoa with oil, salt and pepper to taste in a large bowl. Cool, then toss with scallion greens and thyme.

This simple recipe can even be reheated the next day!

Fennel Gratin

origin unknown

adapted by Sue Hemmy and Kathy Lindenbaum

serves 12

6 small fennel bulbs, outer leaves removed, split lengthwise and thinly sliced (like slicing potatoes for scalloped potatoes)

3 medium leeks, trimmed to white part and cut lengthwise into julienne strips

1/4 cup butter

1/4 cup olive oil

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme

salt and pepper

1 1/2 cups heavy cream (plus extra if needed)

1 cup chicken stock

1 bay leaf

1 tablespoon peppercorns

1 tablespoon fennel seeds

1/2 cup good quality Parmesan cheese, well shredded

Preheat oven to 400 degrees. Oil a 9 by 12 or 10 by 13-inch baking dish.

Working in small batches, saute sliced fennel and leeks in a small amount of butter and olive oil mixture until just translucent, about 5 minutes per batch, adding butter and oil as needed for each batch. Transfer finished batches to the baking dish until sautéeing is finished. Sprinkle the sautéed mixture with parsley, thyme, salt and pepper to taste.

Meanwhile, steep the cream, chicken stock, bay leaf, peppercorns and fennel seeds together for 20 minutes, simmering. Strain the finished cream/stock mixture over the fennel and leek mixture to barely cover. Add more cream if necessary to cover.

Bake for 45 minutes to 1 hour until the cream has bubbled up around the edges and the top is browned. At the end, sprinkle with the Parmesan cheese and broil until the top is "au gratin."

This dish is wonderfully rich and goes with almost any main course, especially game and steak.

Grilled Corn on the Cob with
Lime-Cayenne Butter

Photo by Martha Holmberg

adapted from The Best of Fine Cooking Fresh, Spring/Summer 2006

by Dick Lonergan

serves 8

8 tablespoons unsalted butter

juice of 1 lime

1 teaspoon coarse salt

1/2 teaspoon cayenne pepper

8 to 10 ears of corn, husked

Heat your grill.

Melt butter in a small saucepan and stir in the lime juice, salt and cayenne pepper. Brush the seasoned butter over each ear of corn. Grill over direct medium heat until browned in spots and tender, about 10 minutes, turning occasionally. Serve warm with the remaining butter spread on the corn.

We have used this at Lake Tahoe a number of times. The original recipe asked for the corn to still have some of the husk left on, but this way the ear is nicely browned and delicious.

Palak Paneer
(Spinach with Indian Fresh Cheese)

from The Gourmet Cookbook

via Anne Halsted

serves 8

PALAK

2 tablespoons coriander seeds, toasted and cooled

1 1/2 cups (7 1/2 ounces) pearl onions

1/2 teaspoon turmeric

3/4 pound paneer (see recipe below), cut into 1/2-inch cubes

1 pound spinach, coarse stems discarded

2 garlic cloves, finely chopped

2 teaspoons finely chopped peeled fresh ginger

6 tablespoons ghee (or clarified butter)

1 teaspoon Indian red chili powder

1 teaspoon asafetida powder (optional)

1 3-inch cinnamon stick

4 plum tomatoes, peeled and chopped

salt

Grind toasted coriander seeds in coffee or spice grinder. Set aside.

Blanch onions in a 1 1/2 to 2-quart saucepan of boiling water for 2 minutes; drain in a colander. When cool enough to handle, peel off papery outer skins and trim with a small knife, leaving root ends intact.

Stir together turmeric and 1 1/2 cups water in a bowl, then stir in paneer and let stand for 20 minutes. Drain paneer in a sieve and gently pat dry.

Put spinach and 1/2 cup water in a 4-quart saucepan, cover, and cook over moderately high heat until wilted and tender, about 2 minutes. Transfer spinach, without draining, to a food processor and coarsely puree.

Using flat side of a large heavy knife, mash garlic and ginger to a paste. Heat ghee in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Brown paneer in 2 batches, gently turning to avoid breaking it up, 2 to 3 minutes each. With a slotted spoon, transfer paneer to a bowl. Add onions to skillet and cook, stirring, for 5 minutes. Reduce heat to moderate, add garlic ginger paste, and cook, stirring until fragrant, about 1 minute. Add ground coriander, chili powder, as asafetida (if using it) and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes. Add tomatoes and spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of the liquid has evaporated, 2 to 4 minutes. Discard cinnamon stick. Gently stir in paneer and salt to taste.

Ghee and paneer are available from an Indian delicatessen, such as Bombay Bazaar at 548 Valencia Street in San Francisco. They are necessary for this recipe, and I'm sure that many would say that asafetida is also. However, I got by without it. In any case, don't get it too close to your nose unless you have acquired a taste for it!

PANEER

10 cups (2 1/2 quarts) whole milk

1/3 cup fresh lemon juice

cheesecloth

Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Reduce heat to low and slowly stir in lemon juice. Cook until milk begins to separate, 1 to 2 minutes. Remove from heat and let stand for 10 minutes.

Pour mixture into a colander lined with a layer of cheesecloth and rinse cheese curds under gently running lukewarm water. Gather up edges of cheesecloth and twist gently to squeeze out as much water as possible, then transfer cheese, still in cheesecloth, to a bowl. Flatten cheese into a large disk and weight with a bowl filled with water or a large can. Let paneer stand at room temperature for 1 hour, or until firm. Pour off any liquid that has accumulated in bowl.

This recipe for paneer makes about three-quarters of a pound. When we were traveling in India this year we became fond of paneer. If you can't find an Indian delicatessen, this is pretty easy to prepare. Paneer keeps wrapped well in plastic wrap and refrigerated for up to 3 days.

Really Good Chard

by Donald Ohlen

serves 8

4 strips bacon

2 tablespoons olive oil

2 bunches chard, stems removed, leaves washed but not dried, and chopped

2 tablespoons balsamic vinegar

Cook bacon, remove from pan and dice. Empty out bacon grease but do not wash pan. Add olive oil to pan and heat. Sauté chard on medium heat for about 5 minutes until tender. Tum off heat, add vinegar and bacon and toss.

Great with seared scallops.

Red Cabbage and Apples

adapted from RecipeSource.com

by Don Gray

serves 10

1 cup chopped onion

2 tablespoons butter

1 medium red cabbage, shredded

1/4 cup sugar

5 tablespoons cider vinegar

1 teaspoon salt

pepper to taste

3 apples, peeled, cored and sliced thinly

Sauté chopped onion in butter. Add shredded cabbage, sugar, vinegar, salt, pepper and apples. Simmer 45 to 60 minutes or until liquid has boiled away. Serve hot. This is even better refrigerated overnight and reheated the next day.

This dish is excellent served with bratwurst or bockwurst. I remember eating this German-style dish when my family was living in Frankfurt. It also goes well with the Turkey Meatloaf or with ham. This dish is also very popular in Scandinavia, Poland and Russia. After all, cabbage and apples were stored in the root cellar during winter.

Savory Vegetable Pancakes

Photo by Scott Phillips

from The Best of Fine Cooking Fresh, Spring/Summer 2006

via Mary Lonergan

serves 8 (makes 16 to 20 pancakes)

4 tablespoons unsalted butter

1 medium yellow onion, finely chopped (about 2 cups)

1/2 green bell pepper, cored, seeded and cut into small dice

2 cups coarsely grated carrots (about 4 medium carrots)

1/2 cup finely chopped celery (about 1 rib)

1 10-ounce package frozen spinach, thawed

4 large eggs

1 cup fresh white breadcrumbs

kosher salt and freshly ground black pepper

1/4 cup olive oil, more if necessary

sour cream, chopped tomato, and fresh cilantro for garnish

In a medium sauté pan, melt the butter over medium heat and saute the onion, green pepper, carrots and celery until slightly tender, about 4 minutes. Add the spinach and sauté for 2 minutes. Set aside to cool.

In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 11/2 teaspoons of kosher salt and 7 or 8 grinds of black pepper. Refrigerate for at least 5 minutes to let the batter firm up.

Working in 4 batches (3 pancakes at a time), heat a portion of the olive oil in a large sauté pan over medium-high heat. Use a 1/4 cup measure to transfer the batter to the sauté pan, pressing down on the mixture to form cakes about 3 inches wide and 1/4 inch thick. Sauté until golden on both sides, about 2 minutes per side. Drain on paper towels. Add olive oil as necessary for each batch. These can be reheated in a sauté pan just before serving.

Serve topped with sour cream (or Mexican crema), chopped tomato, and cilantro.

These irresistible pancakes are perfect for getting people who think they don't like vegetables to eat some. Try them with seared, spice-coated steak or for brunch with chicken-apple sausage.

Tian
(Eggplant, Zucchini and Tomato Gratin)

by Donald Ohlen

serves 8

3 tablespoons olive oil (1 for sautéeing, 2 for baking)

4 medium yellow onions

1 or 2 medium globe eggplants

3 to 5 tomatoes (home grown or heirlooms are best)

4 zucchini

1 teaspoon herbes de Provence

salt and pepper

4 ounces grated Parmigiano-Reggiano cheese (1/2 cup coarsely grated)

Preheat oven to 400 degrees.

Chop onions coarsely and sauté in 1 tablespoon olive oil until brown (about 10 minutes). Place onions in a shallow 9 by 12-inch baking dish.

Slice eggplant, tomatoes and zucchini in 1/4-inch slices. Cut eggplant slices in half. There should be about the same amount of each vegetable, and slices should be about the same size. You may need to slice the zucchini on the diagonal and trim tomato slices to accomplish this.

Stand up one row of eggplant slices against one wall of the baking dish (short side). Follow with a row of tomatoes, then zucchini. Repeat rows until the dish is full and packed fairly tightly.

Sprinkle herbes de Provence on top and into rows. Add salt and pepper to taste. Drizzle 2 tablespoons olive oil on top. Then sprinkle the cheese over the vegetables and into rows.

Bake for 1 hour until crusty on top and the liquid has evaporated.

This dish has eye appeal and is great with roast chicken, lamb or Italian sausage.

Basmati Rice with Coconut Milk and Ginger

originally from the New York Times

adapted by Jeanne Milligan

serves 8

2 cups basmati rice

1 cup water

1 1/2 cups coconut milk

1 cup chicken broth

1 teaspoon kosher salt, more to taste

3 scallions, thinly sliced

2 tablespoons finely chopped ginger

Place rice in a strainer and rinse with cold water until water runs clear. Put water, rice, coconut milk, chicken broth and salt in a medium saucepan; cover and bring to a boil over medium-high heat, then simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and stir in scallions and ginger. Add more coconut milk if rice is too dry. Season to taste with salt.

Serve with Roasted Pork Tenderloin with Ginger and Golden Raisins.

Mango Toasted Coconut Jasmine Rice

from Ramekins Cooking School

via Judy Gray

serves 8

2 cups Thai jasmine rice, not washed

3 cups water

1/2 teaspoon salt

1/4 cup chopped dried mango slices, cut in small pieces

1/2 cup shredded unsweetened coconut, toasted in oven until nicely browned

Stir together rice, water, salt and mango in a heavy saucepan; 'bring to a boil without stirring until steam holes appear in rice, about 8 minutes. Reduce heat to low, cover pan with a tight-fitting lid and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, add the coconut and serve.

Roasted Corn and Three Chile Rice

from Ramekins Cooking School

via Judy Gray

serves 6

2 ears corn, shucked and excess silk removed

olive oil, salt and pepper

2 whole poblano or Anaheim chiles, seeded and chopped

1 whole green jalapeno chile, seeded and ribs removed, chopped

1/2 whole green bell pepper, seeded and ribs removed, chopped

3 cloves garlic, peeled

1/2 cup cilantro, more for garnish

1/2 cup parsley

2 cups chicken stock, divided

2 tablespoons olive oil

1/2 cup onion, finely chopped

1 cup long-grain white rice, rinsed and drained

Preheat grill or oven to 400 degrees. Rub corn with some olive oil, salt and pepper. Roast corn on a grill for about 15 to 20 minutes or in oven for 20 minutes. Cool and cut kernels off cob. Reserve.

Combine the chiles, green pepper, garlic, cilantro, parsley and 1/3 cup of the chicken stock in a food processor and puree. Reserve.

Heat the 2 tablespoons of olive oil over medium heat and cook the onions until soft but not browned. Stir in the rice and sauté to coat rice for an additional 2 minutes. Add the chile puree mixture and cook for an additional 2 minutes. Add the remaining 1 2/3 cups of chicken stock and salt to taste. Bring to a boil,
stir, cover, reduce heat and simmer for 17 minutes or until rice is tender.

Remove from heat and let stand covered for 5 minutes.

Fluff with a fork, add the reserved corn and season to taste. Garnish with cilantro and serve.

This is especially delicious with marinated, grilled chicken.

Beef Fillet with Black Bean Dressing

from Sunny Season Flavors

via Mary and Dick Lonergan

serves 12

3 1/2 pound fillet (or tenderloin) of beef, trimmed

salt and pepper

2 tablespoons olive oil

6 green onions, thinly sliced on the diagonal

1/2 cup chopped cilantro

Black Bean Dressing

2 tablespoons canned fermented black bean sauce

2 long red chiles, seeds removed, thinly sliced

2 teaspoons grated fresh ginger

1 teaspoon sesame oil

2 1/2 tablespoons soy sauce

1 1/2 tablespoons mirin

1 1/2 tablespoons lime juice

1/2 cup extra virgin olive oil

Preheat the oven to 450 degrees.

Tie beef at intervals with string and season with salt and pepper. Heat oil in large skillet and sear beef on all sides. Transfer to baking pan; roast for about 15 minutes until it reaches an internal temperature of 120 degrees for rare. Cover loosely with foil and set aside. Beef will continue to cook as it rests.

For the dressing, combine all ingredients in a bowl.

Slice beef and serve topped with dressing and sprinkled with the green onions and cilantro.

This simple dressing adds a lot of flavor to a succulent cut of meat.

Beef Tenderloin with Mustard and Chili Rub

originally from the New York Times, June 28, 2006

adapted by Bert Damner

serves 12

3 tablespoons extra virgin olive oil (and 3 more for the beef)

2 teaspoons dried oregano

1 teaspoon ground cumin

2 teaspoons chipotle chili powder (found at Whole Foods)

1 teaspoon chili powder

2 tablespoons Dijon mustard

1 teaspoon freshly ground black pepper

2 large garlic cloves, passed through a garlic press

1 4-pound beef tenderloin, trimmed, rinsed and patted dry

kosher salt, to taste

Preheat oven to 450 degrees.

For the rub, in a small bowl, whisk together 3 tablespoons oil, oregano, cumin, chili powders, mustard, pepper and garlic.

In a large skillet, heat the remaining 3 tablespoons of oil until very hot. Season the beef all over with salt and sear the bottom until it forms a golden brown crust (about 3 or 4 minutes). Turn and repeat this process until all sides are equally brown.

Transfer the meat to a rimmed baking sheet. Using a pastry brush, smear the mustard and chili rub all over the beef. Roast for 12 to 15 minutes until a thermometer registers 120 degrees for rare or 125 degrees for medium rare.

Remove the meat from the oven and let it rest on the counter. The beef will continue to cook as it rests outside the oven. At this point you must decide if you want your meat served warm or whether you wish to wrap it and refrigerate it until ready to serve. If you chill it and wish to serve it at room temperature, remove the meat from the refrigerator and let it warm for at least 2 hours.

The rub makes the meat exceptionally tender and flavorful.

Beef Tenderloin with Salsa Verde

from Bon Appétit

via Margie Ellis

serves 8

2 tablespoons fresh thyme, chopped

2 tablespoons coarse salt

1 tablespoon ground pepper

1 2 I/2-pound whole beef tenderloin, trimmed

1 tablespoon vegetable oil

Salsa Verde

3/4 cup extra virgin olive oil

2 tablespoons drained capers

2 tablespoons chopped Italian parsley

2 tablespoons chopped shallots

1 tablespoon fresh thyme, chopped

salt and freshly ground pepper

Mix together 2 tablespoons thyme, salt and pepper and spread on a baking sheet. Roll tenderloin in spice mixture. Cover and chill for at least 3 hours.

Make the salsa by mixing the olive oil with capers, parsley, shallots and thyme in a bowl. Season with salt and pepper and let stand for 1 hour.

Preheat oven to 400 degrees.

Heat vegetable oil in a large skillet over high heat. Add tenderloin and cook on all sides until brown. Place on baking sheet and roast until temperature registers 120 degrees (about 12 minutes for rare). Remove from oven and let rest. Serve with the salsa.

This is an easy but delicious recipe that can be doubled easily. If you use two tenderloins, remember to place them apart on the baking sheet for more even roasting.

Chicken in Cashew and Coconut Sauce

from Mughul Cooking by Joyce Westrip

interpreted by Maud Hallin

serves 6

1 skinned chicken cut into pieces, or 6 skinless chicken breasts

for marinade:

1 1/2 cups yogurt

1/2 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon saffron threads, steeped for 15 minutes in 1 tablespoon hot milk

(you can use microwave for this)

Cashew and Coconut Sauce

2 tablespoons ghee or butter

1 tablespoon vegetable oil (canola or similar)

2 yellow onions, finely sliced

3 teaspoons freshly grated ginger

1 teaspoon finely chopped garlic

3 dried red Thai chiles (here you make your "hot" decision)

1 teaspoon fennel seeds

2 green cardamom pods, crushed (hull can go in)

1 teaspoon coriander seeds (or 1/2 teaspoon coriander powder)

1 teaspoon green cumin seeds (or 1/2 teaspoon cumin powder)

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons poppy seeds

10 raw cashew nuts

1 16-ounce can of coconut milk (non-sweetened)

Prick the chicken pieces with a fork to allow marinade to penetrate. Mix marinade ingredients, coat chicken pieces and refrigerate for at least 4 hours or overnight. Good if you can tum and mix pieces a couple of times.

To make the cashew and coconut sauce, heat the ghee or butter and oil in a heavy-bottomed pan and fry the onion, ginger and garlic until onions tum pale golden.

Separately heat the chiles, fennel seeds, cardamom pods, coriander seeds and cumin seeds. Grind them in a spice grinder and add to the onion mixture along with salt and pepper and cook gently for 3 minutes. Grind and mix the poppy seeds and cashew nuts, and add to the above mixture. Continue cooking and stirring for about 3 minutes. If mixture sticks to pot, add a bit of water. Up to this point you can make the sauce the day before, or whenever you have time.

45 minutes before dinner, add the chicken pieces and the marinade to the warmed sauce. Mix well and turn to coat. Gradually add the coconut milk and simmer for about 35 minutes. Test for doneness.

This pale-colored dish simulates the silvery white of the moon and was presented on certain full moon nights, often decorated with thin sheets of silver. The recipe comes from Hyderabad, which is known for its wonderful cooking.

This is a great party dish, once you get the hang of it. It is divine, even as a cold leftover, and not "hot spicy." The poppy seeds and cashew nuts act as thickening agents for the sauce and of course also give special flavors. The poppy seeds are supposed to be white, but they are hard to find - so use regular ones and forget about the moon issue.

Halibut Under Oil

from The Gourmet Cookbook

via Anne Halsted

serves 6

2 1/2 pounds halibut fillets (1 inch thick)

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup capers, preferably packed in salt, rinsed

1 1/2 large lemons, thinly sliced

3 tablespoons loosely packed fresh Italian parsley leaves (plus 1 more tablespoon for garnish)

2 cups extra virgin olive oil

Put a rack in the middle of oven and preheat oven to 250 degrees.

Pat fish dry, then sprinkle with salt and pepper. Let stand for 10 minutes. Chop half of the capers.

Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange fish in one layer over lemons. Top with all the capers (both chopped and unchopped), remaining lemon slices and 3 tablespoons parsley, then pour oil over fish.

Bake, covered, until fish just flakes and is cooked through, 1 to 1 1/4 hours.

Serve fish with lemon slices, capers and oil spooned over. Sprinkle with the remaining parsley leaves.

This dish is great to have ready to pop in the oven just before your guests arrive and pull out just before your main course. Surprisingly delicious and delicate. Also good cold the next day!

Honey Broiled Scallops

from The Little Fish Company at the Tahoe City Farmers Market

via Mary Lonergan

serves 4

3 tablespoons lime juice

1 tablespoon vegetable oil

1 tablespoon honey

1 tablespoon soy sauce

1/4 teaspoon powdered ginger

1 pound diver scallops, dried with a paper towel

4 skewers

2 tablespoons toasted sesame seeds

Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.

Heat broiler.

Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers onto a shallow baking pan that has been sprayed with a non-stick coating.

Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn and baste with reserved marinade. Continue cooking 2 or 3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops.

These scallops can be served over Herbed Quinoa along with asparagus. They could also be a first course.

A diver scallop is exactly what the name means - scallops that are collected from the ocean by divers hand-picking each one. The majority of the scallops on the market are harvested by boats that drag heavy chain sweeps across the ocean floor. The diver scallops are less gritty than the dragged ones. Diver scallops are also a much more ecologically friendly way of harvesting scallops.

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