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WEEKEND MENUSconlinued from page 95

6 orrnces dried pitted prunes(l cup)6 dried figs, sliced

,3 ounces dried apricots (2/: cup)y3 cup waterr/z cup apple juice

Juice of Vzlerrron2 to 3 cinnamon sticks

7z teaspoon ground cloves2 medr-um pears, peeled, cored andsliced

2 medium oranges, peeled, seededand sectionedI cup seedless graDesPlain yogurt"

Combine apples, prunes, figs, apricots,warer, apple and lemon l"ices anispices in large saucep^.,

".,d b;i";^;;slmmer over medium heat. Let sim?re.5 minures. Add_ pears ""d .";;;;;;cooKlng;ust until f ruir is tender, abouc

5, m i n utes. (C an b e pre par rd ";- ;; r1;;;anead, rc this.point. Let cool, coier and ie-

Jrtgerate until ready to use.)Jusr before serving, relurn mixture toslmmer. Stir in orange sections andgrapes and cook 2 minuces. Removecinnamon. Serve warm wirh y;;;;;. '''

MIDNIGHT DELIGHTS using 3-inch round cucrer. Gentlvpress into prepared muffin cups. Reo"r'twrrh remaining dough. Chill.For filling: Preheat oven ro 350oF. Com-orne chocolace, sugar, butter, milk andcorree llqueur in medium bowl andblend.well. Add eggs ,"d b*;';;iismoorh,. Srir in chopped walnuts. placel rolnded reaspoon of 6lling into eachmurrln-cup. bake unril filline is set.about l0 to 25 minures. Ler "cool i"pans l5 minuces. Tiansfer ,o *ir. ,".f.1and ler cool complerely.

Y:l::rh: Dlights canbe prepared ahepd,wrapped tightly and froqen.

These bite-size morsels pack a doubledose of chocolare: iniri.l"a il;;.r ney are a perfecr carry-along dessert.Makes 4 dozenCnrst A ?)l3/+ cups all purpose flourY) ,"p unsweetened cocoa powder74 cup sugar

Pinch of salt3/+ cup (l Vz sticks) butter, chilled. .

and cut into small piecesVt to r,/z cup strong.o'ff.", .t in"a

Filling12 o_unces semisweet chocolate

chips, melted24 cup sugar2 tablespoons (V+ stick) butter,

melted2 tablespoons milk2 teaspoons coffee liqueur

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2 eggs,_room temperaturet/2 cup finely chopped toastedwalnuts

Fo,r crust:. Sift,flour, cocoa, sugar andsalr lnto large borvl of elecrric mixer o.proce,ssor work bowl. Add burrer andblend until consisrency

.f ..".r. L.li.Gradually mix- in coffee. K".;Jl;u;hDnetly, rhen form into log. Wrap lnplasrrc or aluminum foil and refrieer.ate several hours or overnight. -o-^Lighrly grease tiny mufin pans (diame-te-r of cop of each cup should bi about1% inc}.es). Cur rhe d;;h l;;." 4pieces..\ilorking with rZ+ of joush-ar atrme, (keep remainder refrigeiated),l:u d,gugh our inro circle slighrly leijthan VB inch chick and l4 to I5 inchesin diameter. Cur dough t;;;;;;i;;

SATURDAY LUNCH FOR SIXAUTUMN SOUP WITH SAUCE \II]RTE

ITALIAN PEPPER BREADCREEN SAI.AD

FRESH ORANGI]S WITHORANCE ZABAGI-IONECINGER COIN COOKIES

AUTUMN SOUP

CHEESE SPOON BREAD

SUND. AY BRUNCH ("toA;;f"o; boetom right). A blend of eolden rum limo ",

This soup, which includes a bounrifularray of aurumn u.g",rbl.r, -.rk"i"ii.rnsplratlon trom the soups of Iralv.10 to i2 servingsr/+ cup olive oil2 onions, choooed3 leeks(white'iart only), cleaned

and thinly sliced2 garlic cloves, minced4 celery stalks, chopped2 small turnips, peiled and

choppedrecipe continued on page 9g

6 servingsZVz cups milkI cup yellow cornmeal

2 tablespoons (V+ stick) butrer,meltedI teaspoon baking powderI teaspoon salt

4 orrnces grated sharp cheddarcheese (l cup)

4 eggs, separated74 teaspoon cream of tartar

Pinch of saltPrehear-oven to 375"F. Grease Z-quartsoufl6 dish. Warm milk in l;;;.,;;;;:pan over medium.low heat u-ntil hor:do. not boiL. Gradually add cornmeal.srlrnng.consranrly. Blend in melredbutrer, baking powder and salr andcook until mixture is smooch and vervthrck. Stir in cheese. Bear yolks in me'-dium bowl until light. c;J;;ll";i.rnto cornmeal mixture. Beat whiteswirh. cream of rartar

""a oji-i" i"re.bowl until sriff bur ".,

d;; f;id';;;c.ornm_eal. Turn mixrur. i.,io pr.pri.Jdish. Bake unril p_uffJ,"a-t-L*"]abour 4U minutes. Serve immediarely.

19- "tglt): A blend of,golden rum, lime andffi:1?"#::";fl?",1t;i:ff '::;:tXT-sauce ca.n be, served before oi after theentree.,A rolled soufflti filled with

".rr"i.diiii:"shil{#H;":.":r":ff.tLT"***norpped ln chutney are a savory side dish.

Friday DinnerUp to One Month AheadBake Midnight Delighrs;and treeze.TwoDay Ahead\ilash and crisp spinach for salad,Make croutons for salad.Mix Lemon-Mustard bressing.Braise pork for main course.Simmer fruir for compoce.Saturday LunchUptoOrcMonth AheadMake,lralian Pepper Bread; \r,rap righr_ly and free:e.!i,i1, Cine,er Coin Cookies; wrapughrlv and f reeze.TuoDay AheadPrepare Aurumn Soup up ro pointnored in recipe.

DO-AHEAD HINTSMix Sauce Verte accompaniment forsoup.

wrap righrlvSaturday DinnerTwo Da,ys Ahead.Marinaie lamb for main course.Tiim, cook and chill green beans forfritters.Broil and peel peppers for salad; cutlnto strlps.Prepare Cold Amarecto Souffl6.

Sunday BrunchTwo Dats AheadMake Raspberry-Lime Sauce f orpapaya.Mix

lling for rolled souftl6.I],gprT. Fresh Mint Churney.Sllce bacon and mince chutnev fo,IJacon-wrapped Chutney Bananas. -

BoN APPETIT/NOVE[,,lBER i982 97

R. S.V. P. / r eader s' fao orite restaurant recip es

DEAR BON APPETIT, WHILE TRAVELING INIROVENCE, I HAD THE BEST MADELEINES AT

HOTEL D'EUROPE IN AVIGNON. IS THERE ANYCHANCE YOU CAN GET THE RECIPE?

KIM HEININGER, Woolwich, Nl

Dear Bon Appdtit,I work near loAN's oN THIBD andwhenever I have the chance.added a great short ribmenu. I'd love to make it at

WHITNEYALLAGASH

@GRILLED CHEESE ANDSHORT RIB SANDWICHWITH PICKLED CARAMONIONS AND ARUGULAMAKES I lf you prefer, serve thefor dinner with polenta, then useto make a few sandwiches,

SHORT RIBSpounds bef short dbscup (% stick) buttercelery stalks, choppedlarge carrots, peeled,choppedmedium onion, choppedcups dry red winecup low-salt beef brothcup medium-dry Sherrygarlic cloves-Beeledbay leaveslarge fresh thyme sprig

1 tablespoonbutter

5t/t32

atTHE

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21

MADELEINES WITHLAVENDER HONEYMAKES ABOUT 24 These cake-like cookiesare perfect with a cup of tea. Madeleine pansare available at cookware stores.

Using electric mixer, beat egg whites,sugar, all purpose flour, and almondflour in medium bowl until mixture isblended and smooth. Place honey in smallmicrowave-safe bowl. Heat just to warm,5 to 10 seconds. Beat honey into batter.Add browned butter; beat to blend. Spoon1 tablespoon batter into each preparedmadeleine mold.

Bake madeleines until tops are just dryand tester inserted into center comes outclean, about 12 minutes. Cool 5 minutes.Gently tap madeleines out of molds. Placeon rack to cool slightly.

To prepare additiona-l madeleines,wash pan and cool completely. Butter andflour molds and fill as directed a-bove. Servemadeleines warm.*Sometimes labeled "gnound almonds";available at specialty foods stoles andnatural foods stores.**A honey made from lavender nectar;available at specialty foods stores.

large red onions, halved,sliced crosswise (about 6tablespoons red wineteaspoons sugar

ASSE M BLYButter,,room temperatureslices country-style crwtyounces Petit Basque orJack cheese, slicedcups baby arugula

2

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471/s

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tablospoons (1 stick plug1 tablespoon) unsalted butterlarge egg whites, room temperaturecups powdered sugartablespoons all purpose flourcup almond flour or almond meal*tablespoon lavender honeyt*

SPECIAL E IPMENTMadeleine pan

Preheat oven to 350'F. Butter eachmadeleine mold in pan and dust with flour,tapping out excess. Melt I tablespoonsunsalted butter in medium skillet overmedium heat. Cook untii butter turnsgolden brown, stirring often, 3 to 4 minutes.Set browned butter aside.

18/ soNeppurrr.coM/ FEBRUARy 2010

SHORT RIBS Sprinklebeef withpepper. Melt butter in large widemedium-high heat. Working in 2cook beef until brourned, about 6per batch. Transfer to large rimmedsheet. Add celery, carrots, and onion

_--_

#'ai,mz,

lVant heland saut6 until beginning to soften

RCONTRIBUTORS /

20/ ronMoRE DETATLs, sEE souRcEBoox

lO/ .Butlarro

This rnonth in BO/fAaeETIT, we celebratedelicious food thatalso provides a senseof well-being. So weasked the coitributorsto this issue:'What is .

-

yolrr all-tirne favorite?q feel-good food?

ADAM SACHS/WriterIt's hard to pick just one favorite, but onmy way to Kyoto for this story, I had achance to relive one of my favorite meals:

I a long sobo runch, includ.ng freshly rnade' warm sobo_gokt fbucrwheat dumplings]i 1t Shrmahei restaurant in Tokyo. Ifoti,i

TofuObsession, page 96

ANNA THOMAS/Recipe developerI love grains and I love soup, so mynumber one feel_good food is a deliciousbowl of homemade barley and vegetable

_ soup, Except if it's eight in the morning ona cold winter day; in that case, l,li take asteaming bowl of oatmeal.Vegetable Soupsfor the Soul, page 86

STEPHEN LEWIS/ photographerlYy all-trme favorite feel_good food has gotto be dark chocolate, jfthat,s not healthyenough, then give me a big bowl of linguinewith littleneck clams. lyy favorite healthyside dish js White Russian kale pr"pu."j ala Alice Waters's Chez ponisse yegetabiescookbook. Vegetoble Soups for the Soul,page 86

LISA HUBBARD/phorographerA friend took me to Kyo ya in the EastVillage recently_w e had chowonmushi(custard with ginkgo nuts, whitefish, andshiitake mushrooms) and fish nlrsuke(black cod simmered in sweet soy sauce).It was all absoiutely delicious and makesme happy still, just thinking of it, The fishwas perfectly cooked and beautifullypresented, yum.FastEagt FresA, page {,gROCHELLE pALERMO/Recipe developerHello, good chocolate! I don,t believethere is another food on the planet thatelrcits the same sat;sfaction and comfortthat chocolate does. Got Mitk Chocolate?,page 8o r

Using tongs, tum ribs over in pot. Coverand simmer until ribs are tender ald sauceis very thick, occasionaliy rearranging ribsin pot to prevent sticking, about 1Zz hourslonger. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discardbay leaves and thyme spdg. Spoon offfat from sauce in pot. Remove meat frombones; discard bones. Cut meat into 3/4- tol-inch pieces, trimming any fat. Returnmeat to pot. Do AITEAD can be made 2 daysahead. Chill until cold; cover and keep chilied.Rewarm just until lukewarm before usrrg.

PICKLED CARAMELIZED ONIONSMelt butter in large skillet over medium_high heat. Add onions, sprinkle with salt,and saut6 until beginning to brown, stirringfrequently, about 10 minutes. Add vinegarand sugar and cook until almost a_il vinegaris absorbed, about 1 minute. Season withsalt and pepper. Transfer to microwave_safebowl; cool. Do AHEAD Can be made 2 daysahead. Cover; chill. Microwave in 1b_secondintervals until lukewarm before using.

ASSEMBLy Line 2 large rimmed bakingsheets with waxed paper. Butter g breadslices; place 4 slices, buttered side down,on each prepared sheet. Divide short ribmixture among bread slices, about % cupfor each. Divide cheese among sandwiches.Spoon about 74 cup onions over eachsandwich. Place large handful of arugulaatop onions. Top with remaining g breadslices. Spread bread with butter. Do AHEADCan be prepared t hour ahead. Cover withplastic wrap and store at room temperature.

Heat griddle or 2 large skijlets overmedium heat. Working in batches, cooksandwiches until bread is golden brownand cheese melts, about 3 minutes per side.Transfer to work surface. Cut each in halfon diagonal. Transfer to plates and serve.

D fi:,i:,T ''""". ;;;; ';;b o n a p p e t it. c o m,/ g o / n u triti o n

R. S.V. P. / readers'faaorite restaurant recipes

brown, stirring often, about g minil;ss.Add wine, broth, Sherry garlic, bay leaves.and thyme sprig; bring to boil. sclaphg upbrowned bits. Season with salt and pepper.Retum ribs to pot, propping up on sides andarranging in single iayer. Cover, reduce heaito mediumlow, and simmer t hour.

Dear Bon App6tit,ilr'hile dining at my favorite spot inBrooklyn, HENRy,s END RESTAuRANT, I hadthe tasty black cod dish seasoned withhoisin sauce. Do you think the chef wouldshare the recipe?

ARDEN WEINSTEIN. Bosfon

ALASKAN BLACK COD WITHHOISIN AND GINGER SAUCES.I SERVINGS

Yz cup soy sauce7r cup u:rseasoned rice vinegar

1% tablespoons minssd psgtgfltesh gringer

1% tablespooEs chopped green onions1 tablespoonhoney1 large garlic clove, minced

Vr cup hoisin sauce*2% teaspooDs hot chili paste (such as

samhal olek)i1 tablespoon vegetable oil4 7-ounce Alaskan black cod fillets

Steamed rice

Whisk first 6 ingnedjents in small bowl.Do AHEAD Can be made 1 day ahead. Coverand chjll. Bring ginger sauce to roomtemperature before serving.

Preheat oven to 450.F. Stir hoisin andchili paste in another sma-il bowl. Heatoil in heavy large ovenproof skillet overmedium-high heat. Add cod, skin side up.Cook 2 minutes. then tum cod over. Spoonhoisin mrxture over fillets, dividing equally.Transfer to oven arld bake untii fish is justopaque in center about b minutes. place1 fillet ia each of 4 shallow soup bowis.Spoon ginger sauce around fish and servewith steemed rice.*Available

rn the Asian foods section ofmany supennarkets and at Asian markets.

-Compiled by Zinzi Edmundson andJanet Taylor Mccncken

We relcome commenr and will make an effort to obtainpreviously unpublished resEuranr recipes on request.5uDmrssions should include rhe writer! name, address.and dayime phone number and be sent by e_mail rolr."fp,.lgiqne"1i._."m or by mait to R.S.Vp, Bon Appdtit,6Jq) \ r'itshire Boulevard, Los Angeles, CA 9004g. plLasernctude the complete address of the resaurant as wellas your home address, Submissions may be edited forlength and clariry and may be published or used in anvmedium.All submissions become the p.operty of BoiAppetit and will not be returned. Becauie of the volumeol mart received, we are unable to answer all inquiries.

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