The painting on the cover of this year's cookbook, "The View from Ca'Pozzianna in Glen Ellen,"
was done by our good friend, Nora Lindahl during a visit by the Sunday Afternoon Watercolor Society.
Sadly, Nora passed away this year. We treasure her work and wanted to share it with you.  

Our Favorite Recipes 2015

2015 Recipe List

Our Favorite Recipes 2015

Starters            Figs and Boursin Hors d’Oeuvres

                              Muhammara (Red Pepper and Walnut Spread)

                              Savory Parmesan Shortbread Rounds         

                             Tomatoes with Li Hing Mui Vinaigrette

                              White Bean Dip with Fresh Herbs

Salads                Garlic Aioli Potato Salad

                              Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallot Salad

                              Simple Israeli Couscous

                              Kale Caesar Salad

                              Pan-Fried Giant White Beans with Kale

                              Red Cabbage with Walnut and Feta

Soups                  Best Gazpacho

                              Chilled Carrot Soup with Cumin and Lime

                              Seared Broccoli and Potato Soup

                              Silky Zucchini Soup

                              Swiss Chard and White Bean Minestra with Rosemary

Side Dishes       Broccoli Purée

                              Chard and Sweet Corn Gratin

                              Creamy Macaroni and Cheese

                              Roasted Carrot Salad

                              Sicilian Eggplant Caponata

Pasta and           Kalamata Cauliflower Pasta

Rice Dishes       Shirin Polo (Sweet Rice with Nuts)

                              Sorrel and Almond Pesto Pasta

                              Spring Asparagus and Shrimp Risotto with Meyer Lemon

Main Dishes      Citrus Skillet Shrimp with Green Olives and Poblano Chiles and Crispy Potatoes

                              Coconut Shrimp Satay with Shaved Carrot and Cucumber Salad

                              Easy Broccolini Tilapia Bake

                              Grilled Moroccan Spiced Pork Tenderloin

                              Make-in-Advance Cheese Soufflé

                              Paella

                              Pan-Roasted Fish Fillets with Herb Butter

                              Pistachio-Crusted Basa with Za’atar, Brussels Sprouts, and Couscous

                              Pork Roast with Vegetables

                              Roast Chicken with Plums

                              Roasted Butternut Squash and Caramelized Leek Hash over Farro

                              Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt

                              Salmon with Anchovy-Garlic Butter

                              Sautéed Calf’s Liver with Bacon and Radicchio

                              Scallop Gumbo

Desserts            Bill’s Cheesecake

                              Clementine Cake

                              Honey-Walnut Cookies

                              Indian Pudding

                              Mini Rhubarb Ginger Crostatas

                              Super Easy Apple Cake à la Mode

Brunch               Baked Eggs on a Bed of Roasted Tomatoes

Dishes                 Breakfast Pizza

                               Custardy Oven Pancake with Mixed Berries

                               Easy Zucchini Bread

                               Sage Frittata

                               Soy Sauce Eggs

Figs and Boursin Hors d’Oeuvres

submitted by Irene Lindbeck Tibbits

preparation time: 5 minutes

serves 8

8 figs, or as needed

Boursin cheese

Prosciutto, if desired

Halve figs, add cheese on top; a small slice of prosciutto is a great addition.

One can also use regular goat cheese with added herb salt and garlic.

Muhammara (Red Pepper and Walnut Spread)

from Ana Sortun, Cambridge, MA

adapted and submitted by Katherine Koelsch Kriken

preparation time: 15 minutes

yields about 1½ cups

1 large fresh red bell pepper, roasted and peeled

½ cup chopped scallions (3 to 4 scallions)

1 teaspoon freshly squeezed lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt, more to taste

3 teaspoons pomegranate molasses

1 teaspoon red pepper flakes (Marash or Aleppo), more to taste

5 tablespoons extra-virgin olive oil

¾ cup walnuts, lightly toasted

4 to 6 tablespoons fresh bread crumbs

Combine pepper, scallions, lemon juice, cumin, salt, pomegranate molasses, red pepper flakes, olive oil, and all but 2 of the walnuts in a food processor and purée until mostly smooth. Add 4 tablespoons of bread crumbs, pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and pepper flakes.

Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Serve with crackers, lavosh, pita bread or crudités of choice.

Savory Parmesan Shortbread Rounds

from Epicurious.com

submitted by Anne Halsted
preparation time: 2 hours overall

makes approximately 40

1¾ cups all–purpose flour

¾ cup plus 3 tablespoons grated Parmesan cheese

1 teaspoon coarse kosher salt

1 small garlic clove, minced

Generous pinch of cayenne pepper

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Mix flour, ¾ cup parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until the dough begins to come together. Gather dough into ball. Using a spoon or melon baller, divide dough into 1-inch balls. Arrange dough balls on prepared baking sheet, spacing about 1½ inches apart. Press each ball into 2-inch diameter round. Sprinkle remaining with 3 tablespoons Parmesan.

Bake shortbread rounds until tops are dry and bottoms golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to one month.

These buttery rounds are perfect as little crackers and a great accompaniment to the Muhammara.

Tomatoes with Li Hing Mui Vinaigrette

from Alan Wong's restaurant in Honolulu

via Sue Gilbert

preparation time: 25 minutes

serves 10

1 whole egg

2 tablespoons umi paste (pickled plum purée)

2 tablespoons li hing mui powder (salty, dried plum powder)

¼ cup rice wine vinegar

1 cup canola oil

1 teaspoon fresh lemon juice

10 sliced tomatoes (vine ripened, early girl tomatoes preferred), one tomato per person

2 English cucumberes

Salt to taste

To make vinaigrette: Place egg, umi paste, li hing mui powder, and rice wine vinegar in a bowl. Using an immersion blender or whisk, slowly add the oil in a steady stream to create and emulsion. Add the lemon juice.

Drop each tomato into boiling water for 10 seconds, let cool, and peel it. Cut crosswise into three slices, keeping them stacked together. Slice the cucumber into thin slices. Place the tomato on a plate and arrange the cucumber slices around it. Pour vinaigrette around the arrangement. Sprinkle with salt.

I think this is worth the effort to find the ingredients either in an Asian foods store or online (such as Amazon.com, where I found them). We go to the restaurant just for the tomatoes.

White Bean Dip with Fresh Herbs

adapted from Gena Hamshaw

by Katherine Koelsch Kriken

preparation time: 15 minutes

serves 4

2 cups cooked white beans

1 clove garlic, minced

4 tablespoons extra-virgin olive oil, divided

1 tablespoon chopped fresh rosemary

2 teaspoons fresh thyme

1 teaspoon salt, or to taste

Black pepper to taste

2 tablespoons fresh lemon juice

3 tablespoons fresh parsley, chopped

In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes and then add the white beans, rosemary, and thyme. Sauté for another 4 to 5 minutes or until garlic is soft and fragrant.

Transfer the beans to a food processor. Add the salt, pepper, lemon juice and remaining 3 tablespoons olive oil. Process on high, stopping every now and then to scrape the bowl down until the mixture is totally creamy and smooth.

Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.

Wonderful with crostini, pita, and radish slices or wrapped up in kale or romaine leaves.

Garlic Aioli Potato Salad

Photo by Andrew Scrivani of The New York Times

from The New York Times

adapted by Anne Halsted

preparation time: 45 minutes

serves 8

4 large eggs, plus 1 large egg yolk

2 garlic cloves, grated

½ teaspoon kosher salt, more as needed

1 tablespoon lemon juice, more as needed

1 cup extra-virgin olive oil

¼ cup sour cream

½ cup finely chopped celery

½ cup finely chopped red onion

2 pounds small waxy white or yellow potatoes, roughly about the same size

Black pepper as needed

2 tablespoons finely chopped chives, for garnish

Place eggs in a small pot with water to cover. Bring to a boil over high heat. Immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.

Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in remaining egg and egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them.

Transfer hot potatoes to a large bowl and toss with diced boiled eggs and ⅔ of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.

Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallot Salad

submitted by Jeanne Milligan

serves 6

½ cup red wine vinegar

2 tablespoons sugar

Salt and pepper

2 shallots, sliced thin

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 teaspoon Dijon mustard

⅛ teaspoon red pepper flakes

1 recipe Simple Israeli Couscous, cooled

4 ounces (4 cups) baby arugula, roughly chopped

1 cup fresh mint leaves, torn

½ cup frozen peas, thawed

½ cup shelled pistachios, toasted and chopped

3 (¾ cup) ounces feta cheese, crumbled

Bring vinegar, sugar, and a pinch of salt to a simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.

Whisk oil, lemon juice, mustard, pepper flakes and ⅛ teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, ½ cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining ¼ cup feta and remaining 2 tablespoons pistachios and serve.

Simple Israeli Couscous

by Jeanne Milligan
makes about 4 cups

2 cups Israeli couscous

1 tablespoon extra-virgin olive oil

2 ½ cups water

½ teaspoon salt

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

Kale Caesar Salad

from SeriousEats.com
via Susan and Nathan Weems
serves 6 to 8

1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves
5 tablespoons extra-virgin olive oil
5 ounces hearty bread, roughly torn into 1-inch pieces
Kosher salt and freshly ground pepper
⅔ cup mayonnaise
6 anchovy filets (in oil)
1 medium clove garlic, minced (about 1 teaspoon)
1½ ounces (about ¾ cup) Parmesan cheese
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice
1 small white onion or 2 shallots, finely sliced

Adjust oven rack to middle position and preheat oven to 350 degrees F. In a large bowl, massage kale with 3 tablespoons olive oil, making sure to coat all surfaces, kneading with your hands to help break down the tougher pieces, about 2 minutes. Set aside while you prepare the croutons and the dressing.

Combine bread pieces with remaining olive oil in the bowl of a food processor. Pulse until broken down into pea-sized pieces. Season to taste with salt and pepper and pulse once or twice to combine. Transfer to a rimmed baking sheet. Place in oven and bake until croutons are pale golden brown and crisp, about 20 minutes.

Wipe out food processor bowl. Combine mayonnaise, anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice in the food processor bowl and process until smooth. Season to taste with salt and pepper, if necessary. You might want to make more dressing (or use less kale) for those who want more on their salad.

When croutons are cooked, add onions, dressing, and half of the croutons to a large bowl with wilted kale. Toss with hands until thoroughly coated. Serve sprinkled with remaining croutons.

There are two keys to this recipe’s success: massaging the kale and using anchovy fillets in oil (not water) which nearly eliminates the fishy taste and odor.

Pan-Fried Giant White Beans with Kale

from Heidi Swanson at Food52.com

submitted by Katherine Koelsch

serves 2 to 4

½ bunch (6 ounces) dinosaur or Lacinato kale, stems removed

2 tablespoons extra-virgin olive oil

2 to 3 big handfuls cooked large white beans (Coronas, Lima or Gigante beans)

¼ teaspoon fine grain sea salt or Kosher salt

⅓ cup (1½ ounces) walnuts, lightly toasted and chopped

1 garlic clove, minced

⅛ teaspoon freshly grated nutmeg

1 tablespoon fresh lemon juice

Zest of 1 lemon

⅓ cup freshly grated Parmesan cheese (optional)

Chop kale. Wash and shake off as much water as possible. Set aside. 

Heat olive oil over medium-high heat in widest skillet you have. Add beans in single layer, gently stirring to coat, then let sit long enough to brown lightly on one side, about 3 or 4 minutes before turning to brown.Turn beans over and cook an additional 3 to 4 minutes, until golden brown and a bit crunchy on outside. Add walnuts, garlic, and nutmeg.

Add the kale and salt to the pan and cook for less a minute, just long enough for kale to lose a bit of its structure. Stir in lemon juice and zest. Add the Parmesan and serve.

Crusty bread and a bottle of wine are always complementary to this dish.

If in the San Francisco Bay Area, beans are obtainable from Rancho Gordo or Rainbow Grocery.

Red Cabbage with Walnuts and Feta

Photo by Craig Lee

from the San Francisco Chronicle

submitted by Anne Halsted

serves 6

1 pound red cabbage, about half a regular head

4 ounces bacon

Kosher salt and black pepper

1 to 2 tablespoons red wine vinegar, to taste

3 to 4 tablespoons water, as needed

2 to 3 tablespoons soft goat cheese, to taste

1½ to 2 ounces (about ½ cup) coarsely chopped toasted walnuts

Crumbled feta cheese, to garnish

Chopped parsley, to garnish (optional)

Remove and discard the core, then thinly shred the cabbage, rinse and shake dry. Set aside.

Cut the bacon ¼ inch wide crosswise. Cook the bacon in a large nonreactive skillet until crisp, then remove and drain on paper towels. Discard all but about 1 to 2 tablespoons of the bacon fat from the skillet.

With the skillet over medium heat, add the cabbage, and salt and pepper to taste. Cover and cook until the cabbage wilts, about 5 to 7 minutes, tossing and stirring with tongs. Add red wine vinegar to taste. Cover and continue cooking the cabbage until it is tender, about 5 to 10 minutes more, adding water for moisture.

Stir in the goat cheese until it melts and combines with the cabbage; the cabbage will continue to cook until it becomes fully tender.

Reserve a tablespoon of walnuts and add the remainder to the skillet along with the reserved bacon. Toss to combine. Taste and adjust seasoning; add more water if needed for desired consistency.

Divide the cabbage between plates; top with the reserved walnuts, feta, and parsley, if using.

Follow the recipe carefully and you will enjoy. Can be served with a roast chicken alongside. Or shred or chop the chicken and incorporate it into the cabbage.

Best Gazpacho

adapted from The New York Times

submitted by Kathy Lindenbaum

preparation time 20 Minutes

serves 8 to 12

2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 frying pepper (Cubanelle or Anaheim) cored, seeded and roughly cut into chunks

1 cucumber about 8 inches long, peeled, seeded, and roughly cut into chunks

1 small mild onion, peeled and roughly cut into chunks

3 cloves garlic, peeled

2 teaspoons red-wine or sherry vinegar, more to taste

Salt, to taste

½ cup extra-virgin olive oil, more to taste and for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender (if blender capacity is too small, work in batches).

Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a spatula. Add a little water if mixture seems too thick.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. 

A few drops of olive oil on top are a nice touch, as is a sprinkling of chives or a garnish of croutons.

Chilled Carrot Soup with Cumin and Lime

from Epicurious.com

submitted by Anne Halsted

serves 4

2 tablespoons extra-virgin olive oil

2 pounds carrots, peeled, chopped (about 5 cups)

2 large leeks, white and pale green parts only, chopped (about 2 cups)

1 tablespoon chopped garlic

3½ teaspoon ground cumin

½ teaspoon dried crushed red pepper

7 cups (or more) canned low-salt chicken broth

8 tablespoons sour cream

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6½ cups chicken broth, more if needed. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon ½ tablespoon of sour cream atop each serving. Sprinkle with cilantro and lime peel.

Nice flavors with the lime, and the pepper adds a little bite.

Seared Broccoli and Potato Soup

from The New York Times

adjusted by Richard Lonergan

preparation time: about 1 hour

serves 6

½ cup extra-virgin olive oil, plus more as needed

2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced

1 teaspoon Kosher salt, more to taste

2 tablespoons unsalted butter

1 large Spanish onion, diced

5 cloves garlic, chopped

½ teaspoons black pepper, more for finishing

½ pound potatoes, peeled and thinly sliced

1 quart water or chicken stock

¼ teaspoon finely grated lemon zest

1½ tablespoons fresh lemon juice, or more to taste

In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all of the broccoli has been browned, season with ½ teaspoon salt and set aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions, garlic, pepper, and ½ teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 8 minutes. Add potatoes to the pot with water or stock and remaining ½ teaspoon salt. Bring to a simmer, cover pot and cook until potatoes are just tender, 10 minutes. Add broccoli, cover again and cook until tender, another 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan and a drizzle of olive oil.

This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself.