2009 Cookbook

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2009

STARTERS

Cauliflower Panna Cotta with Salmon Roe 1

Monkfish Mousse with Tomato Gele and Salsa 2

Gypsy Peppers Stuffed with Fromage Blanc 4

Ratatouille in Parmesan Cups 5

Tangy Red Pepper and Nut Dip (Muhammara) 6

SALADS

Apple-Cabbage Slaw 7

Asian Coleslaw 8

Autumn Farmers Market Salad 9

Composed Crispy Green Vegetable Salad 10Curried Tuna Salad 11

Endive and Escarole Salad with Mustard-Orange Vinaigrette 12

Green Beans with Gruyre and Mushrooms 13

Potato Salad with Wine and a Mustard Vinaigrette 14

Tomatillo and Pumpkin Seed Salad 15

SOUPS

Chicken Soup with Lime 16

Cold Cucumber Soup 17

Quick Turkey and Rice Soup 18

Roasted Carrot, Parsnip and Ginger Soup 19

SAUCES

Best Ever Tartar Sauce 20

SIDE DISHES

Brussels Sprouts with Pancetta 21

Ginger Garlic Green Beans 22

Summer Squash with Mint and Basil 23

Young Pea Shoots with Caramelized Shallots 24

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2009

PASTA AND RISOTTO

Not-So-Rich Linguine Carbonara 25

Risotto with Spring Greens and Prosciutto 26

Tagliatelle with Brown Butter, Brussels Sprouts and Chanterelles 27

MAIN DISHES

Layered Swiss Chard, Beets, Rice and Beef (False Mahshi) 28

Aromatic Pork Burger in Pita Bread 30

Roasted Chicken Thighs with Peaches, Basil and Ginger 31

Roasted Fish Filets with Brown Buttered Corn Sauce 32

Rustic Tuscan Bread and Sausage Stew (Zuppa Arcidossana) 34

Turkey Chili with Tomatillos 35Turkish Bulgur Pilaf with Lamb and Chickpeas 36

DESSERTS

Berry Pudding Cake 37

Best Ever Persimmon Cake 38

Fresno Raisin Walnut Pie 39

Portland's Hillvilla Restaurant Pumpkin Pie 40

Praline Cookies 41

Raspberry Lemon Pudding Cakes 42

Roasted Figs and Peaches 43

Swedish Apple Tart with Frangipane 44

Toll House Chocolate Chip Cookies 45

Virginia Roberts Ginger Cookies 46

BRUNCH DISHES

Chile Relleno Casserole 47

Prosciutto Cups with Baked Eggs, Herbs and Asiago Cheese 48

Spanish Eggs 49

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1

CAULIFLOWER PANNA COTTA WITH SALMON ROEfromBite Size, Elegant Recipes for Entertaining

via Anne Halsted, Mary Lonergan, Wells Whitney and Dick Lonergan

makes 10 small tastes

7 ounces cauliflower florets (from about 1/2 small head)

1/2 tablespoon unsalted butter

1 cup heavy cream

1/2 envelope (1 teaspoon) unflavored gelatin

fine sea salt

freshly ground white pepper

1/2 ounce salmon roe

Cut the cauliflower into small pieces and place them in a pot. Add the butter

and just enough water to cover about one third of the cauliflower. Cover andbring to a simmer over medium heat. Remove cover and stir. Simmer covered

until the cauliflower is very tender, about 10 to 12 minutes. Drain off water and

pure the cauliflower in a food processor.

Place the cream in a small saucepan and sprinkle the gelatin over it. Let sit for

4 or 5 minutes and then bring to a simmer, stirring, over medium-low heat to

dissolve the gelatin. Remove the saucepan from the heat and let the cream cool

to room temperature. Then gently mix it into the cauliflower pure. Pass the

mixture through a fine sieve into a bowl and season to taste with salt andpepper.

Place ten 2 1/4-ounce cordial (or shot) glasses on a tray to make them easier to

move in and out of the refrigerator. Pour mixture into each glass, leaving some

room at the top. Cover the top of the glasses with plastic wrap and refrigerate

until completely chilled. This is best if it is done a day ahead.

A few minutes before serving, remove the glasses from the refrigerator and

garnish each with 1/4 teaspoon of salmon roe. Serve while still cold with

demitasse spoons.

The salmon roe is an elegant touch that adds just the right amount of saltiness

to punch up the taste of the cauliflower. If you dont like salmon roe, garnishthe panna cotta with a bit of nutmeg, a few shreds of crisped prosciutto and a

scattering of snipped chives. And you can serve slightly bigger portions in

small wine or cosmo glasses for a first course.

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2

MONKFISH MOUSSE WITH TOMATO GELE AND SALSAfromBite Size, Elegant recipes for Entertaining

adapted by Dick Lonergan

makes 10 small tastes

Tomato Gele5 medium tomatoes, peeled and seeded

1/2 envelope (1 teaspoon) unflavored gelatin

1 1/2 teaspoons concentrated tomato paste

fine sea salt

freshly ground white pepper

Monkfish Mousse

1 cup whole milk5 ounces monkfish fillet (make sure all bones are removed)

1/4 cup heavy cream

Salsa3 plum tomatoes, peeled, seeded and diced

1/8 cup red onion, diced

1 small jalapeo pepper, seeded and finely diced

1 1/2 teaspoons chopped cilantro

juice of 1/2 lime

To make the tomato gele: Place the tomatoes in a blender and pureuntil smooth. Place a clean linen towel over the top of a tall container; secure

the towel with a rubber band, making sure that the middle of the towel hangs

below the rim of the container. Pour the tomatoes into the towel, so that their

juice is strained into the container. Refrigerate the container, letting the

tomatoes drain for at least 8 hours (or overnight).

The next day, discard the tomato pulp left in the towel. Measure the tomato

liquid; if there is more than 1 cup, you will have to add proportionally moregelatin and tomato paste. Place the tomato liquid in a small saucepan and

sprinkle the gelatin over it. Let it sit for 4 to 5 minutes. Then stir in the tomato

paste and bring to a simmer over medium heat to dissolve the gelatin. Season

with salt and pepper. Remove from heat and transfer the mixture to a glass

measuring cup. Chill in the refrigerator until cool, about 15 minutes. Do not let

it become firm.

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MONKFISH MOUSSE WITH TOMATO GELE AND SALSA(continued)

Place 10 cordial glasses on a tray. Divide the mixture evenly, filling each of the

glasses about 1/3 full (about 2 tablespoons each). Refrigerate until the gelesets completely, at least one hour, or up to one day.

To make the monkfish mousse: Heat the milk over medium high heat ina medium saucepan. Add the monkfish and poach until cooked, 3 to 4 minutes.

Remove the skin and move the fish to a plate to let cool. Discard the milk.

Once cool, blend the fish in a food processor until smooth.

Whip the cream until it forms soft peaks. Fold the whipped cream into the

monkfish pure and season with salt and pepper. Place the monkfish mousseinto a resealable plastic bag and cut a 1/4-inch opening in the corner (or just use

a pastry bag). Pipe the monkfish mousse on top of the tomato gele, dividing it

evenly among the glasses. Refrigerate until ready to serve.

To make the salsa: Mix the diced tomatoes, red onion, jalapeo, cilantroand lime juice in a bowl. Season with salt and pepper.

When ready to serve, place 1/2 tablespoon of the tomato salsa on top of the

monkfish mousse in each one.

I couldnt find monkfish, so I used halibut cheeks. This recipe is a lot of work,

but it is very unusual, pretty and especially tasty.

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4

GYPSY PEPPERS STUFFED WITH FROMAGE BLANCfrom Organic Marin: Recipes from Land to Table

via Dick Lonergan and Anne Halsted

serves 4 as a first course

4 gypsy peppers

2 tablespoons olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

filling1 cup fromage blanc, ricotta, or fresh goat cheese

1 large egg

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh tarragon1 tablespoon minced fresh chives


1/8 teaspoon freshly ground pepper

Preheat an oven to 375 degrees and oil a baking sheet.

Make a lengthwise slit into each pepper and remove the seeds but not the stem.

Combine all the filling ingredients in a medium bowl and mix well. Gently

spoon a scant 1/4 cup of the filling into each pepper. Rub the peppers with

olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Place the peppers,

seam side down, on the prepared pan. Bake for 25 to 30 minutes, until the

peppers are puffed and the filling is set. Remove the skin from the peppers.

Serve warm.

This wonderful stuffed pepper recipe comes from Greens Restaurantin SanFrancisco. While the recipe calls for gypsy peppers (also called bull's horn

peppers), any frying pepper will work. You could also serve the stuffed peppers

as a side dish with salad greens.

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5

RATATOUILLE IN PARMESAN CUPSfromBite Size, Elegant Recipes for Entertaining

via Anne Halsted

makes 20

1 1/4 cups coarsely grated good Parmesan cheese

olive oil

1/2 cup diced red onion (1/8 inch dice)

1 garlic clove, minced

1/2 cup diced red bell pepper (1/8 inch dice)

1/2 cup diced yellow bell pepper (1/8 inch dice)

3/4 cup diced eggplant (1/8 inch dice)

1/2 cup diced zucchini (1/8 inch dice)

2 beefsteak tomatoes, peeled, seeded and diced (1/8 inch)

3 tablespoons chopped basilfine sea salt and freshly ground white pepper

Preheat oven to 375 degrees. Line a baking sheet with a Silpat sheet.

Spread 1 tablespoon of the Parmesan cheese in a 1 1/2-inch round on the Silpat.

Repeat to form 5 or 6 rounds. Place the baking sheet in the oven and bake for

about 5 minutes, or until the Parmesan begins to bubble and turns a light golden

brown. Remove from the oven and let the Parmesan cool for 1 minute. Then

lift the rounds from the Silpat and place them in the cups of a mini-muffin pan(or over 1-inch round cordial cup bottoms) to form a cup shape. Let the

Parmesan cool and harden for 3 to 4 minutes. When they are cool, gently twist

the cups out of the molds and line them up on a flat surface. It is better to not

pile them up. Repeat with the remaining Parmesan cheese to make 20 cups.

Place just enough olive oil in a large pot to coat the bottom, and heat it over

medium-high heat. Add the onion, garlic, and peppers and cook until halfway

done, about 3 minutes. Add the eggplant and zucchini and cook for another 3

minutes. Add the tomatoes and cook until most of the moisture has evaporated,

3 minutes. Add the basil, and season with salt and pepper.Fill each Parmesan cup with ratatouille. Arrange on a platter, and serve warm.

Delicious, low carb and an easy appetizer! Best when the vegetables are in

season at farmers markets.

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TANGY RED PEPPER AND NUT DIP (MUHAMMARA)fromFood and Wine Magazine,May 2009

adapted by Kay Frank and Kathy Lindenbaum

makes 3 cups

1/4 cup vegetable oil

1/4 cup pine nuts

1/4 cup sliced almonds

1/4 cup walnuts

1 small sweet onion, finely chopped

1/4 cup unsalted roasted pistachios

1/4 cup unsalted roasted cashews

1 pound (about 3 medium) red bell peppers cut into 2-inch pieces

1/3 cup toasted bread crumbs, finely chopped

1/4 to 1/2 cup extra-virgin olive oilsalt and Cayenne pepper to taste

In a small skillet, heat the vegetable oil. Add pine nuts and almonds and cook

over moderately high heat, stirring constantly, until lightly golden, about 2

minutes. Using a slotted spoon, transfer the nuts to paper towels. Add walnuts

to the skillet and cook, stirring until toasted, about 3 minutes. Place on paper

towels and let cool completely. Add onion to the skillet and saut until the

pieces are soft and starting to caramelize. Place the walnuts, pistachios and

cashews in a food processor and pulse until nuts are finely chopped. Scrapeinto a medium-sized bowl. Add onion and peppers to the food processor and

pulse until finely chopped. Press the mixture into a sieve to remove as much

liquid as possible. Then add it to the chopped nuts. Stir in the pine nuts,

almonds, bread crumbs and enough olive oil to get the consistency you desire.

Season liberally with salt and Cayenne pepper.

Serve with warm pita bread or with jicama rounds for dipping. Muhammara is

a classic Syrian pepper and nut dip that usually includes pomegranate syrup,

but this is a more bright-flavored version. If its not spicy enough for your

taste, you could add Harissa for a more piquant flavor.

To make this easier, you could use the food processor to mix everything,

resulting in a dip that holds together better, but be careful not to turn it mushy.

Or you could use more of some of the nuts if you dont want the hassle of

purchasing 5 different varieties. Just be sure you use 1 1/4 cups of nuts in total.

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7

APPLE-CABBAGE SLAWfrom Cooks Country Best Grilling Recipes

via Mary Lonergan

serves 8 to 10

1 medium head green cabbage,

cored and shredded or chopped fine (12 to 14 cups)

salt

2 Granny Smith apples, cored and cut into thin matchsticks

2 scallions, sliced thin

1/2 cup cider vinegar

1/2 cup sugar

6 tablespoons vegetable oil

1 tablespoon Dijon mustard

1/4 teaspoon red pepper flakessalt and pepper

Toss the cabbage with 1 1/2 teaspoons salt in a colander set in a bowl. Let sit

until wilted, about 1 hour. Rinse the cabbage with cold water, then drain and

dry well with paper towels. Transfer to a large bowl and stir in the apples and

scallions.

Bring the vinegar, sugar, oil, mustard and red pepper flakes to a boil in a

medium saucepan over medium heat. Pour the mixture over the cabbage andtoss to coat. Cover and refrigerate until chilled, at least 1 hour, or up to 1 day.

If refrigerated for longer than 2 hours, let sit at room temperature for 15 minutes

before serving. Season with salt and pepper to taste and serve.

You may want to add color by using some red cabbage.

A nice blend of sweet, savory and heat! Good with panini, grilled chicken or

sausages or even just plain grilled cheese sandwiches and soup.

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8

ASIAN COLESLAWfrom Tacy Gaede

serves 12 (great for a pot-luck picnic)

2 green cabbages, cored and cut into thick lengthwise pieces (or buy the damncabbage shredded)

1 red cabbage, cored and cut into thick lengthwise pieces

1 bag carrots, peeled and shredded (or buy the damn carrots shredded)

2 green onions, white part only, thinly sliced (2 shallots, finely chopped, work

well too)

1/2 cup (or more) fresh cilantro, coarsely chopped or torn

Dressing2 cloves (or more) garlic, minced

2 tablespoons fresh ginger, minced

3 tablespoons Hoisin Sauce

4 tablespoons Asian sesame oil

1/2 cup canola oil

6 tablespoons rice vinegar

1 tablespoon lime juice

3 tablespoons white sesame seeds, toasted

dry roasted peanuts and raisins, to taste

In a large bowl, combine cabbage, carrots, green onions and cilantro.

In a small bowl combine all the dressing ingredients and whisk until blended.

Pour the dressing over the slaw. Toss until completely coated. Sprinkle the

slaw with the toasted sesame seeds and toss again. Let the slaw stand at room

temperature for at least 30 minutes before serving.

The light, tangy dressing and great textures together provide a tasty dish that

leaves partakers with a healthy feeling!

This recipe is huge, so I usually put all the salad parts DRY into a ziplock bag.

It lasts for at least a week. There is usually a lot of dressing as well, and that

will last forever!

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9

AUTUMN FARMERS MARKET SALADfromBon Apptit, October 2008

via Lexie Mork-Ulnes and Sisi Damner

makes 6 servings

4 1/2 to 5 cups peeled and seeded butternut squash, cut into 1/2-inch cubes

(from about one 2-pound squash)

2 tablespoons extra-virgin olive oil

pinch or two of crushed red pepper

coarse Kosher salt

2 tablespoons orange juice

1 1/2 tablespoons walnut oil or other nut oil

1 1/2 teaspoons fresh lemon juice

4 ounces arugula (about 8 cups lightly packed)

1/2 cup walnuts, toasted, coarsely chopped1/2 cup pomegranate seeds

2 teaspoons pomegranate molasses

Preheat oven to 450 degrees.

Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet.

Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over.

Roast until edges are browned and squash is tender, about 15 minutes longer.

Sprinkle with coarse salt.

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season

to taste with salt and pepper. Add arugula, walnuts and pomegranate seeds; toss

to coat. Season to taste with coarse salt and pepper. Spoon warm or room

temperature squash over salad. Drizzle with pomegranate molasses and serve.

Roasting the squash gives it a sweet, caramelized flavor, which balances the

peppery arugula and tangy pomegranate seeds.

If you cant find (or dont have) pomegranate molasses, cranberry juice

concentrate is an acceptable substitute.

This would be great for a pot luck... really unique and delicious. The flavors are

great together, and it's nice to have a different dressing in the repertoire. The

walnut oil and lightly toasted nuts are very complementary
http://www.epicurious.com/recipes/food/views/Autumn-Farmers-Market-Salad-350128http://www.epicurious.com/recipes/food/views/Autumn-Farmers-Market-Salad-350128

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COMPOSED CRISPY GREEN VEGETABLE SALADfromEasy Lo-Carb and Barbara Walker

via Mary Lonergan

serves 4

12 small asparagus tips

a handful of mini green beans, trimmed only on one end

4 ounces sugar snap peas

4 ounces shelled green peas (or large frozen peas, rinsed to defrost)

6 tablespoons extra virgin olive oil

1 tablespoon unseasoned rice wine vinegar

1/2 teaspoon Dijon mustard

3 ounces dry roasted chopped macadamias

sea salt and freshly ground pepper

fresh Parmigiano-Reggiano cheese, shaved

Blanch each vegetable (except frozen peas, if using) just until tender, cooling

immediately in ice water to stop cooking and set the color. Cut vegetables other

than peas into about 2 inch-long diagonal pieces.

To make the dressing, put the oil, vinegar, and mustard in a salad bowl, season

with salt and pepper and beat well with a fork or small whisk to form an

emulsion. Just before serving, toss the drained vegetables, one kind at a time,

with enough dressing to coat lightly. Arrange the asparagus, beans, and snappeas on 4 individual plates. Add the green peas, then sprinkle with the

remaining dressing and toasted nuts. Shave fresh Parmigiano-Reggiano over

the top and sprinkle with more salt and pepper.

If you want to add a little color and texture you can add some radishes, sliced

and cut in half. We served this as a first course for a dinner at Tahoe (a Rotary

Club auction item), and all plates were clean. All ten of the kitchen helpers

loved it, too.

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CURRIED TUNA SALADfromJames McNairs Salads

via Dick Lonergan

serves about 6

1/2 cup plain yogurt

1/2 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

2 tablespoons high quality curry powder (not mild)

2 7-ounce cans high quality tuna packed in water, drained and flaked

1 cup finely chopped unpeeled apple (Pink Lady works well)

1/4 cup sweet pickle relish

1/2 cup golden raisins, plumped in hot water for 15 minutes and drained

3 tablespoons minced green onion, including some green tops

1/4 cup chopped macadamia nuts, oven toastedsalt and pepper

In a small bowl, combine the yogurt, mayonnaise, lemon juice and curry

powder. Blend well and set aside.

In a larger bowl, combine the tuna, apple, pickle relish, drained raisins, green

onion and toasted nuts. Stir in the yogurt dressing, using as much as you like to

taste. Season with salt and pepper to taste. Transfer to a serving bowl.

This is a tuna creation that even non-tuna lovers seem to like. Its also niceserved on top of a bed of dressed salad greens with a garnish of tomatoes, or

even as a topping for crackers.

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ENDIVE AND ESCAROLE SALADWITH MUSTARD-ORANGE VINAIGRETTE

from Gourmet Magazine, December 2008

recommended by Jeanne Milligan

serves 8

2 navel oranges

2 teaspoons red-wine vinegar

3 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1 medium head escarole, torn into 2 to 3-inch pieces (12 cups)

4 Belgian endives, leaves separated and halved crosswise

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Grate 1 teaspoon of zest from 1 orange and reserve.

Cut peel, including white pith, from oranges with a sharp knife.

Cut segments free from membranes into a bowl. Squeeze 1 tablespoon of juice

from membranes into a large bowl and whisk together with reserved zest,

vinegar, oil, mustard, salt and pepper until emulsified.

Add escarole, endive and orange segments to vinaigrette and gently toss.

Escarole can be washed and dried 1 day ahead and chilled, layered between

paper towels in a sealable bag. Orange segments can be cut and vinaigrette

can be made 1 day ahead and chilled separately. Whisk vinaigrette before

using.

For a change, we like using escarole more often now for a salad. Simple but

usually very successful.

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POTATO SALADWITH WINE AND A MUSTARD VINAIGRETTE

adapted from TheMartha Stewart Cookbook

by Mary Lonergan

serves 6 to 8 (makes about 6 cups)

2 pounds new red potatoes

1/4 cup dry white wine

2 tablespoons wine vinegar

1 teaspoon Dijon mustard


2 tablespoons finely minced green onion

3 tablespoons chopped dill

Kosher salt and freshly ground black pepper

Boil or steam the potatoes carefully (about 20 minutes) so that they are cooked

thoroughly but do not split and crumble. Cool slightly and cut into quarters.

Do not peel. Immediately pour the wine over the potatoes and toss gently.

Whisk the remaining ingredients into a vinaigrette, pour over the potatoes, and

toss while potatoes are still warm. Season with salt and pepper. Serve warm or

at room temperature. This can be refrigerated to keep, but bring to at least room

temperature before serving.

We like to serve this for picnics along with Curried Tuna Salad(page 11),

Green Beans with Gruyre and Mushrooms (page 13)and a salad with

tomatoes and watermelon. The flavors and textures complement one another,

and together they are somewhat reminiscent of a decomposed Nioise Salad.

It would also be good by itself with sausages.

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15

TOMATILLO AND PUMPKIN SEED SALADadapted by Kristi Pangrazio

from a recipe shared in a San Miguel de Allende cooking class

via Kathy Lindenbaum

makes 4 cups

juice from 3 limes, divided

1/2 cup chopped onion (about 1/2 medium-large onion)

2 cups roasted pumpkin seeds

2 cups chopped fresh tomatillos, husks removed (about 1 1/2 pounds)

1/2 cup chopped cilantro

2 tablespoons finely chopped Serrano or jalapeo chiles

salt

olive oil to drizzle

Cotjita cheese (dry) for garnish (optional)

Place the juice of one lime in a glass or non-reactive bowl and add the chopped

onion. Add cool water to just cover and let sit for 30 minutes. Drain.

Coarsely crush half of the pumpkin seeds; keep the rest whole. Mix the juice of

two limes with the onions, tomatillos, cilantro and chiles. Season to taste with

salt. Drizzle with a little olive oil.

Serve as a side salad, or with tortilla chips or jicama slices as a dip. Makingthis a few hours ahead of serving lets the flavors marry longer; but only add the

whole pumpkin seeds just before serving.

If you like the somewhat sharp, but relatively mild taste of cotjita cheese, you

can sprinkle that on as a garnish. Cotjita is sometimes called MexicanParmesan.

Trader Joes sells very good roasted pumpkin seeds in the nut/dried fruitsection.

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16

CHICKEN SOUP WITH LIMEadapted from SonomaDiet.com

by Mary Lonergan with Jeff Lindenbaums helpmakes 4 servings

12 ounces boneless chicken thighs

Kosher salt (optional)

freshly ground black pepper (optional)

1/2 onion, peeled and sliced

2 to 3 medium cloves garlic, minced (1 1/2 teaspoons)

2 to 3 tablespoons extra-virgin olive oil

1 tablespoon hot chili powder

1/2 teaspoon cumin seeds, crushed, or 1/4 teaspoon ground cumin

1/4 to 1/2 teaspoon crushed red pepper (optional)

28 ounces low-salt chicken broth1/2 cup chopped green onions

1 large tomato, chopped

3 tablespoons lime juice

1 tablespoon chopped fresh cilantro

Cut chicken into bite-sized strips and season with Kosher salt and black pepper

according to your taste. In a Dutch oven, heat the olive oil to medium high

heat, and saut onion, garlic and spices until well blended, about 2 minutes.

Then add the chicken pieces and quickly stir all together. Saut over medium-high heat until chicken pieces are no longer pink. Stir in chicken broth and

green onions and bring to a boil. Reduce heat and simmer for 10 minutes.

Remove from heat. Stir in tomato, lime juice and cilantro.

Consider garnishing this zippy soup with tortilla strips or grated or finely

julienned jicama.

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17

COLD CUCUMBER SOUPadapted from Stefani Pomponi Butlers CityMama blog, August 7, 2005

serves 4 plentifully

2 large cucumbers, peeled, seeded and grated with a box grater or foodprocessor

1 finely minced garlic clove

a half-palmful of minced, fresh dill

2/3 cup Russian-style (thick) sour cream

2/3 cup Greek whole-milk yogurt (like Fage brand, available at Trader Joe's)

1/2 box organic free-range chicken broth

salt and white pepper to taste

Combine all ingredients, stir to blend, and chill.

Serve topped with any of the following (or combination thereof): chopped

cucumber, fresh dill or mint, a dollop of sour cream or yogurt, snipped chives

or green onions. Diced avocado is a nice addition as well.

This is a good hot weather item and is very easy to make. Adding a shot of

lemon juice gives an extra lift!
http://www.fage.gr/page/default.asp?la=2http://www.fage.gr/page/default.asp?la=2

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18

QUICK TURKEY AND RICE SOUPfromMartha Stewart Living, November 2008

adapted by Karen Lonergan

serves 6

4 tablespoons unsalted butter

2 medium leeks, white and light green parts only, thinly sliced

crosswise and rinsed well

4 stalks celery, cut into 1/4-inch dice

2 medium parsnips, cut into 1/4-inch dice

2 medium carrots, cut into 1/4-inch dice

1/2 teaspoon salt

1/2 teaspoon black pepper

8 cups turkey stock, or more if desired

1 tablespoon Worcestershire sauce3 cups shredded cooked turkey

2 cups cooked brown rice

juice of one lemon

Melt butter in a medium saucepan over medium-high heat. Add leek, celery,

parsnip, carrot, salt, and pepper. Cook, stirring occasionally, until leek is

translucent, about 2 minutes.

Add stock and Worcestershire sauce, and bring to a boil. Reduce heat, andsimmer until vegetables are tender, about 10 minutes. Stir in turkey and rice,

and cook until heated through. Add lemon juice and more salt and pepper to

taste. Serve immediately.

This is a perfect dish for the weekend after Thanksgiving, and it is especially

good made with homemade turkey stock. All you need to go with it is a nice

salad and good bread.

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ROASTED CARROT, PARSNIP AND GINGER SOUPadapted from Ten, All the Foods We Love and Ten Recipes for Each

via Kay Phillips

8 to 10 servings

1 1/2 pounds carrots, peeled and halved lengthwise

1 pound parsnips, peeled and quartered lengthwise

1 large onion, sliced

4-inch piece fresh ginger, peeled and chopped

6 tablespoons unsalted butter

3 tablespoons (packed) brown sugar

8 cups low sodium chicken broth

1/8 teaspoon Cayenne pepper

1/4 cup crme frache, for garnish

snipped fresh chives, for garnish


Combine carrots, parsnips, onion and ginger in a shallow roasting pan to fit.

Dot with butter and sprinkle with brown sugar. Pour 2 cups of the broth into

the pan, cover well with aluminum foil, and bake for 2 hours, until the

vegetables are very tender.

Transfer the vegetables and broth to a large soup pot with the remaining 6 cupsof broth. Season with salt to taste and Cayenne pepper. Bring to a boil, reduce

the heat, and simmer, partially covered, for 10 minutes.

Pure the soup in batches in a blender until smooth. Return the soup to the pot,

adjust the seasonings and heat through. If you want a thinner soup, add more

broth at this point.

Serve each portion with a dollop of crme frache and a sprinkling of snipped

chives.

This is a delicious soupgreat year round. The brown sugar and the roastinggive the carrots and parsnips a deeper flavor, and the ginger and Cayenne

pepper add a nice kick.

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20

BEST EVER TARTAR SAUCEadapted from The New York Times, September 25, 2005

by Jeannie Milligan

1 clove garlic1 teaspoon Kosher salt

1 shallot, roughly chopped

2 tablespoons capers

2 tablespoons roughly chopped cornichons with their juice

1/2 cup plus 2 tablespoons mayonnaise

1/2 cup sour cream

juice of 1/2 lemon

1 tablespoon chopped parsley

salt and pepper to taste

In a food processor, pure the garlic and salt. Add shallot, capers, cornichons

and their juices and pulse a few times. Add the mayonnaise, sour cream, lemon

juice and parsley and pulse. Season with salt and pepper.

Of all the tartar sauces tried, this has won every time. Hope you agree.

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BRUSSELS SPROUTS WITH PANCETTAfromBon Apptit, September 2008

adapted by Anne Halsted

serves 6

1 pound small Brussels sprouts, trimmed, halved through root ends

1 teaspoon olive oil

4 ounces of 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into

1/3-inch-wide strips

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons chopped fresh sage

Cook Brussels sprouts in saucepan of boiling salted water until almost tender.

Drain and keep in iced water to keep green.

Heat oil in large skillet over medium-high heat. Saut pancetta until crisp.

Spoon off all but 1 tablespoon of the drippings. Add warmed Brussels sprouts

to skillet; sprinkle with thyme and sage. Saut over high heat just until heated

through and vegetables begin to brown at edges, about 5 minutes. Season to

taste with salt and pepper and serve.

This is very good even if you only like Brussels sprouts just a little! Trader

Joes and Costco both have 4-ounce packages of cubed pancetta.

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22

GINGER GARLIC GREEN BEANSfrom Gourmet, September 2009

recommended by Jeanne Milligan

serves 4 to 6

1 pound green beans, trimmed

3 garlic cloves

1 tablespoon soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil

1/2 teaspoon Asian sesame oil

1 1/2 teaspoons sesame seeds, toasted

Cook beans in a 6-quart pot of boiling well-salted water until just tender, 6 to 7minutes. Drain in a colander, then plunge into an ice bath to stop cooking.

Drain beans and pat dry.

While beans cook, mince and mash garlic to a paste with a pinch of salt, then

stir together with soy sauce, ginger, vinegar and oils in a large bowl.

Add beans and toss. Serve sprinkled with sesame seeds.

This is a very easy dish to make ahead of time. It could be served at roomtemperature. Even better if served as a side dish with an entre that has ginger

in it.

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23

SUMMER SQUASH WITH MINT AND BASILfrom Mark Estee of Moodys Restaurant in Truckee

via Lois Skaff

serves 6 as a side dish

5 small assorted summer squash

premium olive oil

juice of 1 lemon

sea salt

1/2 to 3/4 cup shaved Parmesan cheese

1/2 bunch mint, chopped

1/2 bunch basil, chopped

1/2 cup toasted pine nuts

Wash and dry squash, but do not peel them. Then slice each squash as thinly aspossible, about 1/8 inch. It is best to use a mandoline or Japanese benriner.

Lay the squash out flat on a large platter.

Drizzle the olive oil, lemon juice and sea salt evenly over the squash and rub in

or gently toss to make sure all squash is covered. Dont be cheap! The olive

oil, lemon juice and salt will make or break the dish.

Then evenly dispense the Parmesan, mint, basil and pine nuts so that every bite

gets a little bit of everything. Taste and adjust seasoning; adding additionallemon, salt or olive oil over the top is fine, even encouraged.

This is a fresh, tasty and pretty use for squash from the garden or the farmers

market. Its important to use the freshest vegetables possible and good oliveoil. You may want to incorporate some lemon zest for more lemony flavor,

and/or substitute pecorino cheese for the Parmesan.

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24

YOUNG PEA SHOOTS WITH CARAMELIZED SHALLOTSadapted fromthe San Francisco Chronicle,April 16, 2008

original recipe from Charles Phan of the Slanted Door

via Judy Gray and Mary Lonergan

serves 6

3 tablespoons canola or grapeseed oil

1 medium shallot, thinly sliced

1 tablespoon minced garlic (about 3 cloves)

1 pound fresh, tender pea shoots

3 tablespoons rice wine

2 tablespoons chicken stock

1 1/2 tablespoons fish sauce

Heat a dry wok or skillet on medium heat. Add oil and once it gets hot, addshallots and cook until shallots begin to caramelize, about 5 minutes. Add

garlic and cook until it begins to get fragrant, about 5 seconds. Stir in pea

shoots, rice wine, chicken stock and fish sauce. Continue to stir pea shoots until

wilted but not overcooked, about 1 or 2 minutes.

Heres a tasty version with much less salt: Add 1/2 teaspoon crushed redpepper with the shallots. Use 1 tablespoon sesame oil and the juice of 1/2

lemon instead of the rice wine, chicken stock and fish sauce. Taste once pea

shoots are cooked and toss with salt to taste, if desired. Sprinkle with atablespoon of toasted sesame seeds and serve immediately.

Pea shoots are available during late spring and summer at farmers markets.

Good served with rice and pork or grilled fish.

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NOT-SO-RICH LINGUINE CARBONARAfrom Cooking Light, October, 2008

via Katy Lonergan

makes 3 servings

8 ounces uncooked linguine

1 cup low-fat milk (1%)

6 tablespoons grated fresh Parmesan cheese

4 tablespoons chopped fresh parsley

1/8 teaspoon salt


3 ounces diced pancetta (about 2/3 cup), or more if desired

3/4 cup finely chopped onion

2 garlic cloves, minced (about 1 tablespoon)

2 eggs

Cook pasta according to the package directions, but omitting salt and fat, until

almost al dente. Drain pasta, reserving 1/2 cup of the pasta water.

Combine milk and Parmesan, parsley, salt and pepper in a small bowl; set this

mixture aside.

Heat a medium nonstick skillet over medium-high heat. Add pancetta to pan;

saut 3 minutes or until lightly browned. Add onion and garlic to pan; saut 3minutes or until onion is slightly browned. Reduce heat to medium-low. Add

milk mixture and pasta to pan; toss gently to coat.

Place eggs in a small bowl; stir with a whisk. Gradually add the reserved hot

pasta water, stirring constantly with a whisk. Gradually add egg mixture to pan,

stirring constantly; cook 2 to 3 minutes or until sauce is thick and creamy.

Serve immediately.

This is a great recipe if you're looking for something decadent but light and that

is fairly easy to whip up. The sauce was excellent, creamy but notoverwhelming.

Tempering the egg with hot pasta water keeps the sauce creamy by preventing it

from curdling.

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26

RISOTTO WITH SPRING GREENS AND PROSCIUTTOfrom O Magazine, June 2009

via Sue Gilbert

serves 6

7 or 8 cups unsalted chicken stock


1 shallot, chopped

2 cups Arborio or Carnaroli rice

2 cups chopped, fresh, spring greens, such as arugula, spinach or chard

4 ounces prosciutto, diced into 1/4-inch pieces

1 tablespoon butter

1/2 teaspoon sea salt

freshly ground pepper

Pecorino, Romano or Parmesan cheese, grated

Add chicken stock to a pot and bring to a simmer.

Heat olive oil in a heavy pot over medium high heat. Saut shallot until just

soft. Add rice and saut, stirring frequently, 2 to 3 minutes.

Pour a ladleful of hot chicken stock into the mixture and stir constantly until

stock almost evaporates. Pour another ladleful in and stir until it is absorbed.

Keep doing this for 14 minutes or longer, adding just enough hot stock eachtime to keep the rice from sticking. Slowly, the rice will become creamy.

After that 14 minutes, when the rice is getting softer but is not completely

cooked in the center, add the greens. Continue adding stock for another 2

minutes then add the prosciutto. Stir another minute and continue adding stock

until the rice has just the right texture. Each grain should retain its shape, but

the overall risotto should have a velvety creaminess. You will use 7 or 8 cups

of stock depending on when the rice has the right consistency for your taste.

Add butter and salt.

Season to taste with pepper and serve with grated cheese.

A different twist on risotto. I used arugula, which gives the dish a nice, fresh

tang; you may prefer a stronger flavored green for a more distinctive taste.

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27

TAGLIATELLE WITH BROWN BUTTER, BRUSSELS SPROUTSAND CHANTERELLES

from Stefan Terje in San Francisco, October 2009

via Dick Lonergan

serves 6 as main course, 10 as first course

4 tablespoons unsalted butter, divided

2 tablespoons shallots, chopped

6 sage leaves, chopped

1/2 pound golden chanterelle mushrooms, thinly sliced

1 pound Brussels sprouts, thinly sliced

10 ounces fresh tagliatelle (or fettuccine) pasta

grated Parmigiano-Reggiano

salt and pepper

Cook 2 tablespoons of the butter in a saut pan over medium heat until it foams

and turns light brown. Add the shallots and sage; cook until they begin to

soften, about 2 minutes. Add the chanterelles and Brussels sprouts and cook

until the mushrooms start to soften and the sprouts soften, about 3 to 4 minutes.

Cover to keep warm.

Cook the pasta in a large pot of boiling, salted water until almost done. Drain

but do not rinse. The pasta should be very wet.

Add the pasta to the pan with the Brussels sprouts mixture. Stir in the

remaining butter, sprinkle with Parmesan, taste and season with salt and pepper.

Transfer to a warm platter and serve.

If you cant find chanterelles, substitute shiitake or oyster mushrooms. This is

even better with the addition of diced pancetta (about 1 cup) with the shallots

and sage.

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28

LAYERED SWISS CHARD, BEETS, RICE AND BEEF(FALSE MAHSHI)

from The New York Times, September 24, 2008

via Katherine KoelschKriken

6 to 8 servings

1 1/2 cups long-grain jasmine rice

2 pounds rib-eye steak, cut in 1 inch cubes

salt and coarsely ground black pepper

6 tablespoons vegetable oil, divided

2 large onions, peeled and diced

2 large beets (about 1 pound), peeled, one cut into 1/2-inch dice and one grated

1 pound Swiss chard, leaves left whole and stems cut into 2-inch pieces

8 teaspoons sugar, divided

4 tablespoons fresh mint leaves, chopped and divided

1 teaspoon dried mint

4 cloves garlic, peeled and finely diced

juice of 3 lemons (about 1/2 cup), divided

Place rice in mixing bowl and cover with water. Stir, drain off cloudy water

and repeat until water runs clear. Cover rice with fresh water and let soak for

about 1 hour.

Season beef with salt and pepper to taste. Place Dutch oven over medium heatand add 1 tablespoon of oil. When oil is shimmering, add beef and saut until

well-browned on all sides, about 5 minutes. Remove and set aside. Return pan

to heat and add 2 more tablespoons of oil. Add onions and saut until

transparent, about 5 minutes. Add diced beets and saut for another 5 minutes.

Add two thirds of the Swiss chard stems and continue cooking until onions are

golden, about 5 more minutes. Stir in beef, cover and remove from heat.

Drain rice and return to a bowl. Sprinkle with salt to taste, 5 teaspoons of

sugar, 1/2 teaspoon black pepper, 1 tablespoon fresh mint and dried mint. Stir

to blend and add garlic, grated beet, remaining oil and juice of 1 lemon. Spread

one-third of Swiss chard leaves in the Dutch oven on top of beef mixture.

Spoon half of rice mixture on top and cover with another third of chard leaves.

Spread with remaining Swiss chard leaves and stems.

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LAYERED SWISS CHARD, BEETS, RICE AND BEEF(FALSE MAHSHI)

(continued)

In a small bowl, mix 1 1/2 cups water with remaining 3 teaspoons sugar andjuice of another lemon. Taste and if necessary, add more sugar or lemon juice

so mixture is both sweet and sour. Pour over Swiss chard and bring to a boil.

Cook partially covered until chard begins to wilt, 3 to 5 minutes. Add 1/2 cup

water if pan is very wide and there is little liquid on bottom. Poke handle of a

wooden spoon into the mixture in three places, making holes to let steam rise

through the chard. Cover, reduce heat to very low and cook until rice is tender,

about 30 minutes. Remove from heat and let rest for 15 minutes. Just before

serving, sprinkle with remaining lemon juice and remaining fresh mint.

This is a dish of Sephardic origin from Iraq. Mahshi means stuffed in

Arabic, but this is a layered dish, hence this is a false mahshi. Each time I

follow this recipe, it turns out differently, never to disappoint.

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30

AROMATIC PORK BURGER IN PITA BREADfromLazy Days and Beach Blankets

via Sisi Damner

serves 6 very generously

3 slices white bread

5 tablespoons milk

1 3/4 pounds ground pork

2 eggs

handful of chopped parsley

4 cloves crushed garlic

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon ground turmeric

1/8 teaspoon ground red pepperseeds of 4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)

1 teaspoon sea salt

freshly ground pepper

olive oil for brushing

tomato chutney (best from an Indian stand at the Farmers Market)

6 pita breads (not whole wheat as they dry out too much)

2 cups iceberg lettuce, shredded

10 ounces plain yogurt (or herb mayonnaise)

Soak the bread in the milk for 10 or 15 minutes until soft, then squeeze the

bread with your hands until it is almost dry and put in a bowl. Discard the milk.

Add the ground pork, eggs, parsley, garlic, spices, salt and plenty of pepper.

Mix well, cover and let stand for 60 minutes. Shape the meat mixture into 12

patties. Cover and refrigerate until needed.

Preheat the grill. When ready to cook, brush the patties lightly with olive oil

and grill for 15 minutes or so, turning them from time to time to avoid burning.

Cut into one of the patties; if it is still pink, cook another 5 minutes. Transfer

the burgers to a plate. Spread a spoonful of tomato chutney on each one. Heatthe pita breads on the grill until just warm. Cut each in half, open and fill with

lettuce, yogurt and a burger. Serve.

We have served these Pork Burgers at parties and they have a real "Wow"

effect. They are also delicious simply on a bed of lettuce. Enjoy!

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31

ROASTED CHICKEN THIGHSWITH PEACHES, BASIL AND GINGER

from The New York Times, July 22, 2009

via Anne Halsted

serves 4

1/2 pound hard peaches

1 pound boneless skinless chicken thighs, cut into 1-inch strips

2 tablespoons extra virgin olive oil

2 tablespoons dry (fino) sherry

2 tablespoons fresh basil, chopped and divided

2 garlic cloves, minced

1 inch piece fresh ginger root, grated



Preheat oven to 400 degrees. Halve peaches, remove pits and slice into 1/2 inch

thick pieces.

In a 9 inch by 13 inch pan, toss all ingredients except 1 tablespoon basil. Roast

until meat is cooked through and peaches are softened, about 20 minutes.

Garnish with remaining basil. Sauce will be thin, so serve with couscous or

rice, or with crusty bread to mop up sauce.

Tasty, quick and easy! Its a nice recipe for those peaches that just will not

ripen.

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32

ROASTED FISH FILLETSWITH BROWN BUTTERED CORN SAUCE

from The New York Times, September 5, 2007

via Anne Halsted

serves 4

6 fish fillets (striped bass, flounder or red snapper), each about 6 to 8 ounces

Kosher salt and freshly ground black pepper

2 1/2 tablespoons butter, softened

3 garlic cloves, minced

1 teaspoon grated lemon zest, optional

Brown Buttered Corn (see recipe below)

1/2 cup vegetable broth or water

2 tablespoons extra virgin olive oil2 tablespoons freshly squeezed lemon juice, or to taste

chopped fresh soft herbs (basil, mint, parsley, cilantro).


Season fillets with salt and pepper and place in a baking pan, skin-side down. In

a small bowl, mash together the butter, about two-thirds of the garlic, and the

lemon zest if using. Smear on top of fish fillets. Roast until cooked through to

taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.

Meanwhile, in a blender or food processor, pure half the brown buttered corn

with broth or water, oil, lemon juice and remaining garlic. Stir in remaining

corn. Serve sauce over fish, garnished with herbs.

BROWN BUTTERED CORN

3 ears corn, shucked

4 tablespoons butter

4 sprigs thyme, preferably lemon thymecoarse sea salt and freshly ground black pepper

Break ears of corn in half and stand one half vertically on a cutting board.

Using a sawing motion, run a knife between cob and kernels to remove kernels.

Using back of knife, scrape denuded cob to release corn's juices.

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ROASTED FISH FILLETSWITH BROWN BUTTERED CORN SAUCE

(continued)

Transfer kernels and juice to a bowl. Repeat with remaining corn.

Melt butter in a saucepan and add thyme. Let butter cook until you see golden

brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add

corn, juices and a large pinch of salt and pepper. Stir well and cover pot. Let

cook until corn is tender, about 5 minutes.

Remove thyme springs, add more salt and pepper if desired and serve hot, alone

or as a side dish, garnished with herbs if desired.

The fish recipe is delicious, and the corn serves as a wonderful starch

accompaniment!

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34

RUSTIC TUSCAN BREAD AND SAUSAGE STEW(ZUPPA ARCIDOSSANA)

from The New York Times, April 24, 2009

via Sue Gilbert

serves 4


1/4 pound Italian sausage removed from casings

1 cup diced carrots

1 large onion, chopped

3 or 4 cloves garlic, chopped

salt and black pepper

1 cup stale bread (coarse, country style bread), cut into 1/2 inch cubes

1/2 pound spinach, trimmed, washed and roughly chopped

1/4 to 1/2 cup ricotta salata, cut into 1/2 inch cubes

1/4 cup chopped parsley (optional)

Put oil in a large pot or deep skillet and brown sausage over medium low heat,

stirring occasionally. When sausage is cooked through, add carrots, onion, and

garlic and continue to cook until vegetables soften and brown, about 10

minutes. Sprinkle with salt and pepper.

Add bread to pan and stir for a minute or two; add spinach and continue

cooking until it wilts, a couple of minutes.

Add about 2 cups of water and stir to loosen any brown bits in pan. There

should be some broth, so add another cup of water if necessary. When broth is

the consistency of gravy, ladle into serving bowls and top with cheese and

parsley.

A flavorful, easy, and unusually hearty soup or stew. Named for the town in

which it originated, Arcidosso, its dense, thick and dark, almost a stew.

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35

TURKEY CHILI WITH TOMATILLOSfrom Cooking for Heart and Soul

adapted by Katy Lonergan and Mary Lonergan

serves 8

2 teaspoons olive oil

2 pounds coarsely ground turkey meat

salt and freshly ground pepper to taste

1 large yellow onion, cut into 1/2-inch dice

1 red bell pepper, seeded and cut into 1/2-inch dice

1 green bell pepper, seeded and cut into 1/2-inch dice

1 tablespoon minced garlic

1 teaspoon cumin seeds

2 tablespoons chili powder (or more to taste)

1 tablespoon dried oregano (not powdered)2 tablespoons tomato paste

1 16-ounce jar green chili salsa

3 cups cooked black beans

Cayenne pepper to taste

3/4 pound tomatillos, husked, rinsed in hot water and cut into 1/2-inch dice,

divided

1/3 cup coarsely chopped fresh cilantro

nonfat sour cream for garnish

Heat the olive oil in a large nonstick skillet over medium heat. Add the turkey

meat, season with salt and pepper and saut until lightly browned, about 10

minutes. Drain off excess fat from the pan. Add the onion, red and green

pepper, garlic, cumin seeds, chili powder and oregano. Saut until onion is

tender, about 5 minutes. Add the tomato paste and cook 2 more minutes,

stirring well. Add the salsa and cooked black beans and cook until the meat is

tender, about 5 more minutes. Check the seasoning and add Cayenne pepper to

taste. Then add half the tomatillos and stir. Add water or chicken broth as

needed.

Serve the chili in individual bowls topped with the remaining tomatillos and

chopped cilantro. Garnish with a dollop or more of sour cream.

Hearty and heart healthy! Not your typical chili. The tomatillos add a

refreshing texture and flavor. If you like more toppings, add shredded cheese

and chopped tomatoes. Cornbread goes very well with this.

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36

TURKISH BULGUR PILAF WITH LAMB AND CHICKPEASfrom the San Francisco Chronicle, January 14, 2009

adapted by Judy Gray

serves 6

4 tablespoons butter, divided

1 1/2 pounds lamb shoulder, trimmed of fat and gristle, in 1/2-inch cubes

1 cup thinly sliced yellow onion

2 fresh Anaheim chiles, halved lengthwise, seeds and ribs removed, then sliced

thinly crosswise

1 cup bulgur wheat

1 cup cooked chickpeas (rinsed if canned)

3/4 teaspoon salt, or more to taste

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried mint1 1/2 teaspoons coarsely ground medium-hot red pepper (Syrian Aleppo)

freshly ground black pepper

In a large deep pot, melt 1 tablespoon of butter over moderate heat. Add the

lamb and brown on all sides. Add 5 cups of water, bring to a simmer, then

adjust the heat to maintain a simmer and cook for 45 minutes. Drain, saving 1

1/2 cups of broth; keep hot.

Return the large pot to moderate heat and add another 1 tablespoon of butter.Add the sliced onion and chiles and cook until slightly softened, about 5

minutes. Stir in the bulgur, then add the browned lamb, hot lamb broth,

chickpeas and salt. Bring to a simmer, cover and reduce heat to low. Cook until

the bulgur has absorbed all the broth and is tender, about 20 minutes. Uncover,

drape a dish towel across the top of the pot to absorb some of the steam, and

replace the lid. Set aside to rest for 10 minutes.

Just before serving, melt the remaining 2 tablespoons of butter in a small skillet.

Add the cumin, mint, red pepper and several grinds of black pepper. Cook,

stirring, for about 1 minute to bloom the spices, then stir this mixture into thepilaf with a fork. Season to taste with salt and transfer to a serving platter.

Serve immediately.

Garnish with a dollop of sour cream, chopped mint and chopped green onions.

Aleppo pepper is best, but you can substitute 1 teaspoon of sweet paprika and

1/4 teaspoon of Cayenne pepper.

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37

BERRY PUDDING CAKEfrom Sunset,August 2003 (MyRecipes.com)

adapted by Antje Hackel

serves 10

2 cups fresh blueberries (2 baskets)

2 cups fresh raspberries (almost 2 baskets)

1 cup granulated sugar, divided

4 large eggs

1 tablespoon olive oil

1 tablespoon orange peel, grated

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt1/2 pint whipping cream

1/2 teaspoon vanilla

powdered sugar for dusting (optional)


In a 9 by 13-inch baking dish, mix berries with 1/4 cup sugar and spread level.

In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 3/4 cupsugar. Stir in flour, baking powder and salt until just combined. Pour batter

evenly over berry mixture and gently spread to cover berries. Bake until top

springs slightly when pressed in the center, 30 to 35 minutes. Let cool for at

least 10 minutes. Whip cream just until soft and incorporate vanilla at end.

Serve warm. Put under broiler for 5 minutes if made ahead. Serve with the

softly whipped cream. Dust with powdered sugar just before serving if desired.

This tender cake bakes over sweet berries, creating a juicy, cobbler-like

dessert.

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38

BEST EVER PERSIMMON CAKEan old family recipe from Patti Hanson Thomson

serves 16 (2 nine-inch cakes)

1/2 cup melted sweet butter1 cup white sugar

1 cup light brown sugar

2 eggs

2 cups ripe persimmon pulp (use food processor to blend)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg


1 teaspoon vanilla1 teaspoon salt

2 cups chopped walnuts

1 cup golden raisins

1 cup chopped pitted dates

2 cups flour

whole almonds

whole pecans

maraschino cherry

Preheat oven to 350 degrees. Grease two 9-inch cake pans.

Mix the butter, sugars and eggs until sugar is absorbed. Add the persimmon

pulp, baking soda, baking powder, cinnamon, nutmeg, ground cloves, vanilla

and salt. Stir to combine.

Mix together the walnuts, golden raisins, dates and flour. Add the dry mixture

to the wet ingredients and mix together. Pour half into each cake pan. Bake for

55 minutes or until cake is done. Test with a toothpick.

Decorate the cake tops with almonds, pecans and a cherry in the middle.

Great ingredients yield pleasant tasting cakes.

The cakes freeze well, so take advantage of your ripe persimmons!

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39

FRESNO RAISIN WALNUT PIEfrom a late 1960s Gourmet Magazine

out of Katherine KoelschKrikens fileserves 8

2 cups seedless dark raisins

2 cups water

2/3 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt


2 tablespoons red wine vinegar

6 tablespoons butter, divided

9-inch unbaked pie shell, including top crust

2 tablespoons brown sugar1/2 cup chopped walnuts


In a saucepan, combine seedless dark raisins and water. Bring mixture to a boil.

Stir in sugar, cornstarch, salt and ground cloves. Cook the mixture over

medium heat, stirring constantly until it boils and turns clear and slightly thick.

Remove from heat and stir in red wine vinegar and 2 tablespoons of butter. Let

filling cool slightly.

Turn into unbaked pie shell and top with top crust. Bake for 25 minutes or

until pastry is browned. Remove pie from oven. Melt 4 tablespoons of butter

and mix with brown sugar and walnuts. Spoon mixture over the top of the pie.

Return to oven and bake 5 minutes longer. Cut it into wedges while still hot

and serve.

I serve this with slices of Gouda, Munster or Monterey Jack cheese or plain

yogurt.

My sister Jane Houghton and I love baking and serving this pie, especially

in autumn. Always a hit.

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40

PORTLANDS HILLVILLA RESTAURANT PUMPKIN PIEfromrecipezaar.com

via Ann Satterfield

serves 8

2 large eggs, beaten

1 teaspoon vanilla

1 15-ounce can pumpkin

1/4 cup firmly packed brown sugar

2 1/2 teaspoons Hillvilla Pumpkin Pie Spice (see recipe below)

1 cup evaporated milk

1/2 cup half-and-half

1/2 cup granulated sugar

1 9-inch pastry shell

Preheat oven to 425 degrees. Mix together eggs, vanilla, pumpkin, brown sugar

and seasoning mix. In saucepan, mix evaporated milk, half and half and

granulated sugar. Cook over low heat until sugar dissolves. Slowly add to the

pumpkin mixture and thoroughly mix. Pour into the unbaked pie shell and bake

for 15 minutes. If you have extra filling, pour into a ramekin and bake for a

crustless pie. Lower heat to 350 degrees and cook 30 minutes more; dontworry if it is not set. Refrigerate before serving.

HILLVILLA PUMPKIN PIE SPICEmakes 1/4 cup (enough for 4 pies)

4 teaspoons ground cinnamon

2 teaspoons ground allspice

2 teaspoons ground black pepper (that's correct!)

2 teaspoons salt

1 teaspoon each ground nutmeg, ground cloves and ground ginger

Mix all ingredients together, and store in an airtight container.

The Hillvilla was most famous for its pumpkin pie. When its baker Eddie

Palaske died, this recipe was posted in the Oregonian in his obituary. The spice

seasoning is different, but it makes the best pumpkin pie that I have ever eaten,

and for the holidays it gets rave reviews! If you want a lower fat version, use

egg beaters, evaporated skim milk and non-fat half and half.

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41

PRALINE COOKIESfromPrivate Collection: Recipes from the Junior League of Palo Alto

via Jane Scribner and Sisi Damner

makes 3 to 4 dozen

3 tablespoons butter, melted1 cup firmly packed dark brown sugar

1 egg, beaten

5 tablespoons flour1 cup pecan halves1 teaspoon vanilla

pinch of salt


Combine butter and sugar. Mix in remaining ingredients well. Line a cookie

sheet with Silpat or thoroughly grease it and coat with flour, recoating it before

each baking. Drop batter by scant teaspoonfuls, 5 inches apart, including a

pecan half each time. Bake 8 to 10 minutes.

After cookies are baked, wait 1 minute but no longer, before removing them

with a spatula to a rack to cool. If they stick, briefly rewarm on the cookie

sheet.

These work as fancy, impressive cookies when one needs a party cookie.They are delicate, though, and may not travel well.

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42

RASPBERRY LEMON PUDDING CAKESfrom Sunset, July 2009

via Judy Gray

serves 6

2 large eggs, separated

1/2 cup granulated sugar

3 tablespoons flour

2 tablespoons melted butter

finely shredded zest of 1 large lemon (preferably Meyer lemon)

3 tablespoons fresh lemon juice

1 cup low-fat (1%) milk

1/8 teaspoon cream of tartar

2 2/3 cups (12 ounces) raspberries, divided

powdered sugar

Preheat oven to 350 degrees. Set 6 ramekins (2/3 cup size) in a 9 by 13-inch

baking pan.

In a medium bowl, cream together egg yolks and granulated sugar. Mix in

flour, butter, lemon zest and juice, and whisk in milk until blended.

In a deep bowl with a mixer on high speed, beat egg whites until frothy. Then

add cream of tartar and beat until whites hold stiff, moist peaks when beater is

lifted. Stir one-quarter of whites into yolk mixture until blended, then gentlyfold in remaining whites. Gently fold in half of raspberries.

Spoon batter into ramekins. Pour enough hot water into baking pan to come 1

inch up sides of ramekins.

Bake until cake layers are set and tops are golden, about 30 minutes. Remove

ramekins from water and let cool at least 30 minutes. Serve with the rest of the

berries on top and a dusting of powdered sugar.

These light and tangy treats are especially good the day they are made.

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43

ROASTED FIGS AND PEACHESfrom Anne Halsted

serves 8

10 large peaches3 baskets of figs

1/2 cup balsamic vinegar

1/4 cup olive oil

Preheat oven to 375 degrees. Skin and halve peaches, remove pits and cut

peaches into quarters. Remove stem from figs and cut each in half.

Prepare two cookie sheets for roasting fruit by putting 1/8 cup olive in each.

Place cut peaches in one, cut figs in the other. Brush 1/4 cup balsamic over

each. Roast for 15 to 20 minutes until fruits are somewhat soft. Time requiredmay vary depending on ripeness of fruit. Then broil each for 3 to 5 minutes,

without allowing any burning.

Cool fruits separately, and serve together or separately.

Good served with a cup of whipped cream mixed with 2 tablespoons of yogurt,

2 tablespoons of honey and a teaspoon of ground lavender! Or with ice cream!

Yummy late summer dessert!

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44

SWEDISH APPLE TART WITH FRANGIPANEfrom Operakllaren in Stockholm

via Maud Hallin

serves 4 (or 8 with larger apples)

4 small sour applesGolden Delicious or Cortland

1 cup fresh or frozen lingonberries or cranberries

1/2 cup sugar


3 1/2 ounces almond paste or marzipan

2 eggs

2 tablespoons flour

Preheat the oven to 375 degrees.

Mix berries and sugar and mash lightly. You could also use 7 ounces of

lingonberry preserves (sugar is included).

Butter and flour a ceramic or glass baking dish a bit larger than the apples

(about 13 by 7 inches and 3 inches deep) that will be used for serving.

Peel and core apples, place in a bowl with acidic water if you want to prepare

the apples early. Make a generous core. If the apples are large you might

consider one-half per person (I cut off a lot of peel).

Stir the butter and almond paste together until light and fluffy. Beat in the eggs

one by one, and gently stir in the flour. Food processor is great for this.

Spread the almond batter in the baking dish, and evenly space the apples,

pushing them into the bottom of the dish. Fill the apple cavity with the berries.

Bake for about 30 minutes and test apples for doneness. If almond batter is

light brown, cover dish with aluminum foil, and bake until apples are ready.

Top off the apple cavities with some berry mix that has been heated in the

microwave. Serve as is, or with whipped cream or ice cream.

This is a really easy dessert, and delicious. Odense Almond paste can be found

in many grocery stores.

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45

TOLL HOUSE CHOCOLATE CHIP COOKIESfrom the Nestles Chocolate Chip package

adapted by Judy Gray

makes about 5 dozen cookies (depending on size)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips (12 ounces)


Combine flour, baking soda, and salt. Cream together butter, sugars, and

vanilla until light and fluffy. Add eggs, mixing well; then add flour mixture.

Add chocolate chips. Mix well and drop by rounded teaspoon (larger or

smaller, your choice) onto a greased or parchment-lined cookie sheet. Bake for

9 to 11 minutes, or until golden brown. Allow to cool on cookie sheets for few

minutes.

There are so many different chocolate chip recipes, but this one is always a

winner. And you could add 1 1/2 cups of chopped pecans or sunflower seeds.

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46

VIRGINIA ROBERTS GINGER COOKIESfrom Jane Scribner

via Sisi Damner

makes about 60 cookies


3/4 cup sugar

2 4-ounce boxes Dynasty Sugar Ginger (crystallized ginger), finely chopped

1/4 cup molasses

1 large egg, beaten

2 cups flour, sifted 3 times before measuring

2 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons ground gingerbrown raw sugar for rolling balls


Cream butter, then add sugar, sugar ginger, molasses and egg. In a separate

bowl, mix flour with baking soda, cinnamon, nutmeg and ground ginger. Add

dry ingredients to wet and mix well. Roll dough into two long rolls, about 12

inches long. Wrap in Saran Wrap and chill for at least one hour (or up to 24

hours).

Prepare a baking sheet with Silpat (or butter it). Cut dough into pieces to make

1 inch-diameter balls. Roll in raw sugar and then flatten them on cookie sheet.

Bake for 8 to 10 minutes. Remove from oven and leave cookies on the sheet

for 2 minutes before moving them to a cookie rack.

Very flavorfulthe crystallized ginger adds chew.

Crystallized ginger is available in bulk at Whole Foods as well.

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47

CHILI RELLENO CASSEROLEfrom Sydney Griswold

via Sue Gilbert

serves 4 to 5 as a side dish

2 7-ounce cans whole green chiles, rinsed and patted dry

1/2 pound Monterey Jack cheese

3 eggs

1/2 cup bell pepper, chopped

1/4 cup flour

3/4 cup milk

1/4 teaspoon salt

1 cup grated Cheddar cheese


Stuff each chile with a finger of Jack cheese. Place in an oiled 8 by 10-inch

baking dish. Beat the eggs with flour, milk and salt then add the bell peppers

and stir. Pour over chiles and top with cheddar cheese. Bake for about 35

minutes. Let cool 10 minutes before serving.

Very simple and delicious. Great for casual entertaining. It was a big hit at a

dinner for a family with teenagers; they loved it.

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PROSCIUTTO CUPSWITH BAKED EGGS, HERBS AND ASIAGO CHEESE

from Katie Nuanes via Sisi Damner

serves 12

12 slices prosciutto

12 eggs

salt and pepper to taste

1 tablespoon chopped basil

1 tablespoon chopped tarragon (fresh is best)

2 tablespoons chopped Italian flat-leaf parsley

1 cup shredded Asiago cheese (Parmesan will work fine also)


Spray a muffin tin with cooking spray. Line each muffin cup with one slice of

prosciutto (one-half slice may do), slightly pressing it in so it takes on the shape

of the muffin tin.

Crack an egg into each cup and sprinkle it with salt and pepper. Top with herbs

and then cheese.

Bake for about 9 to 10 minutes or until egg is set up (6 to 8 for slightly runny)

and the yolk reaches desired doneness.

You could also use scrambled eggs, egg whites or egg substitute. And you

could use other herb-cheese combinations, such as thyme and goat cheese or

chives and English Cheddar.

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SPANISH EGGSfrom The Sonoma Diet Today, May 18, 2009

adapted by the Lindenbaums and Dick Lonergan

serves 4

1 yellow bell pepper, cut into thin, bite-size strips

1 fresh small-medium jalapeo pepper, seeded and chopped

1 teaspoon minced garlic (2 small cloves)

1 tablespoon extra-virgin olive oil

1 1/3 pounds Roma tomatoes, seeded and chopped

1 1/2 to 2 teaspoons chili powder

3/4 teaspoon ground cumin

1/4 teaspoon Kosher salt, or to taste

8 eggs

freshly ground black pepper

In a large skillet, cook bell pepper, jalapeo pepper and garlic in hot oil for

about 2 minutes or until softened. Stir in tomatoes, chili powder, cumin and

Kosher salt. Reduce heat. Cover and simmer for 10 minutes, until the tomatoes

have released their liquid. The dish can be prepared ahead up to this point.

Have the tomato sauce heated to simmer and make 8 tablespoon-sized

indentations in the sauce. Break one of the eggs into a measuring cup and

sprinkle lightly with salt and pepper. Carefully slide the egg into the simmeringtomato mixture. Repeat with remaining eggs. Cook, covered, over medium-

low heat for 3 to 4 minutes or until whites are completely set and yolks begin to

thicken but are not firm.

To serve, transfer eggs to plates with a slotted spoon. Stir tomato mixture and

spoon around eggs on plates.

Tired of the same old eggs? Here's a nice alternative to poached eggs or eggs-

over-easy to jumpstart your morning! You may even want to serve them with

hot sauce for those who really like their food picante.

2009 Cookbook

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