The Salvage Chef Cookbook: More Than 125 Recipes, Tips, and Secrets to Transform What You Have in...

Copyright©2014byMichaelLoveForeword©2014RobertIrvineAllrightsreserved.Nopartofthisbookmaybereproducedinanymannerwithouttheexpresswrittenconsentofthepublisher,exceptinthecaseofbriefexcerptsincriticalreviewsorarticles.AllinquiriesshouldbeaddressedtoSkyhorsePublishing,307West36thStreet,11thFloor,NewYork,NY10018.

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LibraryofCongressCataloging-in-PublicationDataLove,Michael,1962-author.

Thesalvagechefcookbook:morethan125recipes,tips,andsecretstotransformwhatyouhaveinyourkitchenintodeliciousdishesfortheonesyoulove/MichaelLove,specialtychefatEpicureGourmetMarket&Cafe;forewordbyRobertIrvine;photosbyLynnParks.pagescmISBN978-1-62914-581-5(hardback)--ISBN978-1-63220113-3(ebook)1.Cooking.2.Cooking

(Leftovers)3.Consumereducation.I.Title.TX714.L6752014641.5--dc23

2014033636

CoverdesignbyOwenCorriganCoverphotocreditLynnParksInteriordesignbySamSchechterPrintISBN:978-1-62914-581-5

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http://www.skyhorsepublishing.com

EbookISBN:978-1-63220113-3

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TABLEOFCONTENTS

ForewordbyRobertIrvine

Preface

Introduction

Chapter1:ToolsoftheTrade

Chapter2:StockUpontheBasics

Chapter3:Don’tThrowItAway

Chapter4:Rubs,Marinades,andSauces

Chapter5:ReasonsToRise:DishesforBreakfastandLunch

Chapter6:SmallPlates:Horsd’oeuvresandAppetizers

Chapter7:TheBountifulBowl:Mmm...mmm...Soup!

Chapter8:BetweentheBread:SandwicheryatitsFinest

Chapter9:VersatileandVegetarian:EntréesfortheVeggieCrowd

Chapter10:FromSeatoShiningSea:FishandSeafoodEntrées

Chapter11:FromtheLand:PoultryandMeatEntrées

Chapter12:ButtaLaPasta:PastaEntrées

Chapter13:OntheSide:SaladsandVegetableSideDishes

Chapter14:GrandFinales:DessertsfromLighttoLuscious

Chapter15:ThanksforEverything:Holiday-Ever-AfterDishes

Chapter16:Cheers:CocktailsWorth“Salvaging”For

AboutEpicureGourmetMarket&Café

Acknowledgments

SalvageIndex

ConversionCharts

FOREWORD

Over the past few decades, South Florida cuisine has evolved from providinguninterestingtouristfoodtoaninternationalculinarymixthatrivalssomeofthegreatAmericancities.Miami, inparticular,hasbenefited fromnotonlystrongLatin and Caribbean influences, but also cuisines and techniques from Asia,Europe, and the Mediterranean. Additionally, South Florida cuisine, itsrestaurants, and its markets benefit greatly from the wealth of fresh seafood,tropicalfruits,andlocallygrownvegetablesavailableyearround.ThoughonceacityknownforitsArtDecohotelsandweekend-longspringbreakparties,Miaminow offers travelers and locals a plethora of trendy high-end contemporaryAmericaneateriesandaneverexpandingarrayoffusioncooking.

One constant in this growing and sophisticated culinary landscapehasbeenEpicureGourmetMarketandCafé,whichwasfoundedinthe1940s.AsIhostedEpicure’sParty:Impossibleforthe2012SouthBeachWine&FoodFestival,Igotto know Epicure’s owner, Jason Starkman, and their talented Specialty ChefMichaelLovebothpersonally and as colleagues.Aswe served and entertainedmorethan1,600guests,Idiscoveredtheirmutualinnateenthusiasmaboutfood.Additionally,IwassoimpressedwhenIsampledMichael’sofferingsthatarepartof the Epicure with Love line, and what struck me was not only Michael’screative all-natural approach to cooking, but his passion for sharing hisknowledgewithhomecooks.

Asthe formerhostofprogramswiththetitlesDinner: ImpossibleandWorstCooks inAmerica and currenthostofRestaurant: Impossible, I can assure youthat,regardlessofthepopularityofcookingshowstoday,millionsofcooksreallydon’tknowwhattodowiththefoodtheycurrentlyhavestoredintheirpantriesand refrigerators and will benefit greatly from the salvage cooking skills,techniques,andrecipesthatMichaelhasdetailedinthisbook.

Likemanyprofessional chefs, I can “taste” adish justby reading the recipe,and I can promise you that you’ve got some delicious meals in store whencooking the dishes in this book.Michael is one of the upcoming stars in theconstellationoftheMiamifoodscene.HisSalvageChefCookbookisawonderful

collectionofdishesforcooksofalllevelslookingforwaystocutdownonfoodwaste,lowertheirfoodcosts,andputcontemporaryspinsonclassicdishes.

—RobertIrvine

PREFACE

“Greatfoodislikegreatsex.Themoreyouhavethemoreyouwant.”—GaelGreene

FOOD.Weliveit,wecraveit,wesavorit,wecookit,wewatchit,andweevendreamaboutit.Throughoutthecenturies,thekitchenhasbeentheepicenteroffamilylife.Today,itstillistheplacewherewegathertoplanourvacationsandfamily gatherings, discuss sports, work schedules, have family powwows, dohomework,inviteafriendforcoffee...Itisaplacewherewemakeourshoppinglistsandthinkandtalkfood.

When I was about six years old, living in the suburbs of Long Island,NewYork, I spentmanyhours imaginingmyselfas the star in thekitchen,creatingmarvelous dishes for my family to great applause. I often stayed home fromschoolasIsufferedfromchildhoodasthma.Mymotherwouldmakemeteawithmilkandhoneyandwhitetoastwithbutterandjelly.AsIdevouredthissimpleyetdeliciousbreakfast,IwouldavidlywatchTVshowsallmorningandintotheafternoon.Inthelate1960sandearly’70s,therewereonlytwocookingshowsontelevision, Julia Child’s The French Chef and Graham Kerr’s The GallopingGourmet. Graham Kerr was fascinating to watch. He would run through theaudience with a forkful of chicken covered in some butter-laden sauce andlovingly feed it to an adoringGraham fanwhowouldproceed to roll her eyesback andmoan in a food orgasm as the camera panned across his captivatedfollowers. I could do that. If I could just talk with that accent, tie a silk scarfaroundmyneck,andweartightpants,Icoulddothat.

Ihadalreadydevelopedaninterestincookingfrommymother,hermother,and most of all, Louise, our wonderful cook from Savannah, Georgia, whoworked first formygreat-aunt, then formygrandmother (who stoleher frommygreat-aunt),andeventuallyformymother.Earlyon,mygrandmothertaughtLouise to cook many of the traditional Jewish dishes our family loved likebrisket,roastchickenwithdarkgravy,choppedliver,andmatzo-ballsoup.She

tookthoserecipesandaddedherownspecialtouches,creatingtherichestbrowngravyever,thedeepestdeep-dishapplepiewithalayerofcrustinthemiddle,thespiciestpumpkinpieservedwiththickwhippedcream,andthedarkest,richestchocolatecakewithamazingbuttercreamfrosting.

Louise reciprocatedby teachingmygrandmotherhow tomake thecrispiest,crunchiest southern fried chicken. Between the scents in the kitchen, whichwould draw me in like a cartoon character floating horizontally on a visiblearomatrail,andwatchingmytwofavoritecookingshows,Idiscoverednotonlyaloveforthekitchen,butalsoanaffinityforfoodandatalentforcooking.

FromthetwoshowsonTVbackinthe’60stomorethantwohundredshowsperweekonadozenormorechannelsmainlydedicatedtocooking,theworldiswakinguptonotonlyadiversespectrumofcuisine,butalsocookingtechniques,celebrity chefs, spices, competitions and cook-offs, butter, bacon, throwdowns,and a culinary point of view. Top chefs, caterers, grandmothers, short ordercooks,andhomecooksallknowfundamental formulasforcookinggoodfood:fresh ingredients, simple layers of flavor, and a solid, proven technique.However,manyofthesesamepeople,professionalandhomecooks,areoftenata loss when it comes to using their considerable culinary skills on previouslypurchased food that is left languishing in the fridge, breadbox, or pantry.Perfectlygood food is toooften thrownoutbecause it isa fewdays frompeakfreshnessorhaspasseditsexpirationdate.

While working as the specialty chef at Epicure Gourmet Market in MiamiBeach,Ispentagoodamountoftimeinthemeatdepartmentandcreatedmanycookedfooditemsfromthefreshmeat,poultry,andseafoodthatcameindaily.Oneday,Idiscoveredthatapproximatelyfortypoundsofchickentrimwasbeingthrown away each week. The “trim” is the tenderloin (commonly known as“chicken tenders”) and fat trimmings discarded when fabricating a chickencutlet.AlthoughRudi(Epicure’sbutcherextraordinaire)madeeveryattempttousethetrimforchickensausageorchickenpatties,therewasjusttoomuchofit.Whenhe askedme if I coulddo somethingwith the trimmings, I suggested achickenmeat loaf thatwouldincorporateroastedvegetables, freshherbs,andasavoryglazemadefromharissa,redpeppertapenade,andketchup.Thenextdaywewenttoworkontherecipe,createdfourlargeloavesofchickenmeatloaf,andplaceditonthehotfoodslineatEpicure.Itsoldoutinlessthananhourandsowasbornmynewunofficialtitle,TheSalvageChef.

Althoughfoodismypassion,Iactuallybegantheprofessionalphaseofmylifeas a musician. But the transition from piano to pots and pans was actually

completed almost twenty years ago, and now many more have seen medemonstrate how to “make three soups in less than an hour” or “the perfectweekend brunch” than have heardme play after attending Berklee College ofMusicinBoston.

As an apprentice, I entered the professional kitchen, first at Cappy’s in theBackBayareaofBoston,tossingpizzasandlearningtobecomeagrillcook,andthen at the highly acclaimed Versailles Restaurant in suburban Arlington,Massachusetts,whereIwitnessedFrenchcookingatthehighestlevelfromfamedchefIsaacDray.

ImovedtoFloridain1996andayearlaterbecamethefoundingchefatTabuGrill & Bar, a popular late night spot in Sunny Isles Beach known for itsMediterraneanflavors.

Leaving theprofessionalkitchen for a time, I amasseda loyal followingas aprivatechefandcookinginstructor.Inadditiontoofferingclassesatsuchnotedspots asBloomingdales andWilliams-Sonoma stores, I created a cooking classseries calledCookingwith Love, whichwas featured onDecoDrive, a popularnightlyentertainmentTVshowinSouthFlorida.

As a cooking class instructor, I first encountered Jason Starkman, whosefamily owns EpicureGourmetMarket&Café in South Florida, aswell as thechain of Jerry’s Famous Deli restaurants in California and Florida. Epicurehosted the Cooking with Love series in 2010 that earned me the moniker of“culinaryguru”fromtheMiamiHerald(March14,2010).

Thefollowingyear,JasonhiredmeasEpicure’sspecialtychefwiththepurposeof creating and launching a new line of co-branded all-natural gourmet foodproducts calledEpicurewithLove, or as Jason calls it: “five-star in a jar.”Thecontinuously expanding line of all-natural food,which launched inNovember2011,nowincludestendifferentsoups,preparedfoods,entrées,anddesserts.

InadditiontoproductdevelopmentfortheEpicurewithLoveline,Iamalsotheoff-premisechefforEpicure’shigh-endcateringeventsandcontinuetousemy “salvage” skills and innovations to create delicious prepared foods forEpicure’sstores.

MyinspirationforwritingthiscookbookwasMichele.Whenwefirststartingdatingaroundfouryearsago,shewouldaskmewhatIlikedtodoinmysparetime.ItoldherI lovedtocook.Sheimmediatelyrespondedwith“Women lovemenwhocancook!”Afterseveralromanticdinners,ItoldherIwasthinkingofwritingacookbookformen.Sheencouragedmeandsupportedmethroughoutthe recipe development stages and finally pushed me to begin a manuscript,

which, after three years, transformed into The Salvage Chef Cookbook. Shecontinuously givesme innovative ideas for recipes and comes upwith uniqueflavorcombinationsthatIincorporateintomycooking.

INTRODUCTION

Everyday families throwawayperfectly edibleyetoverlooked foodas theyareoften unaware of how to “salvage” it and create something delicious. I wasshockedtofindoutthat,byfar,thenumber-onecategoryofwasteintheUnitedStates is food leftovers and food preparation scraps (trim) from restaurants,cafeterias,andhouseholds.Moreover,foodwasteinAmericahasincreasedmorethan50percentoverthelastfortyyears,totalingmorethanthirty-threemilliontons each year.On average, supermarkets across the country discard 12 to 14percentoftheproducetheybuy,simplyforaestheticreasons.Itisclearthereisahugeeconomicandenvironmentalimpactfromthiswaste,anditcan’thelpbutshiftourthinkingonhowwetreatfood,frompurchasetopreparationtoplate.

Manyrestaurantsacrossthecountryareparticipatinginthepopular“farmtotable”movementbypatronizinglocalfarmsfortheirproduceandmeats.Whilethisisaworthwhileendeavor,whatislostonmostAmericansistheamountoffood thrown out. Even worse, while we continue to buy in bulk, throw awayexpiredfood,andscrapeliterallytonsoffoodintothegarbageeveryday,morethan seventeen million American households are considered “food insecure,”meaningtheyarefindingitdifficulttofeedeveryoneinthefamily.

Currently,foodwasteinAmericaisup16percentfromlastyearalone,whilenearlyfiftymillionpeopleareonfoodstamps.

Coming to the rescue is theSalvageChefCookbook.As the specialty chef atEpicureGourmetMarket&CaféinMiamiBeach,I’vebuiltareputationastheSalvageChefbyfindingcreativewaystotransformfoodtrimmings,excessfoodproduct, and items that may not be saleable in their present condition, intodeliciousgourmetfood.

AsachefandcookingteacherinFlorida,I’vedevelopedalargefollowingformy cooking classes and demonstrations because of my emphasis on fun anduseful cooking tips, essential techniques, andmypassion to showhome cookshowtobecomesalvagechefsintheirownkitchens.

Salvage tomostpeoplemeanssavingsomething thathasbeendiscarded.Tome,salvaginginthekitchenisabouttakingrealfooddestinedforthetrashbin

and finding an innovative anddelicious purpose for it, thereby savingmoney,reducingwaste, anddeliveringdelicious food to the table.Howabout “farm totabletotummy”?

My style of cooking is to create new twists to old favorites so food issimultaneouslyfamiliar,fresh,andexciting.TheSalvageChefCookbookincludesmorethanonehundredscrumptiousrecipes,someofwhichcomefrommyco-brandedlineofproducts,EpicurewithLove,carriedattheEpicuremarkets.

Thebeginningchaptersfocusonmust-have“salvage”appliances,properfoodstorage,howtocutdownonfoodwaste,creativelyworkingwith leftovers,andsuggestedexpirationperiodsformostrawandcookedfooditems.

The first collectionof recipes includesmy spiceblends (“LoveRubs”), basicsaucesandmarinades, andanswers to theever-naggingculinarydilemma: “Tosalvage,ornottosalvage?Thatisthequestion.”Somefooditemsareontheedgeoffreshnessorjustsittingaroundthekitchenandhavetheirplaceinadeliciousmarinade,while other food items canbe revivedorused in support of a freshingredient. Every recipe highlights the “salvage” or leftover items in theingredients list, but all canbepreparedwith fresh ingredients.Thismakes theSalvageChefCookbookacompleteandcomprehensivecookbookforhouseholdslookingtostretchtheirfooddollars,homecookswhowanttomakebetteruseoftheirleftovers,andexperiencedcookswhowilljustlovethedeliciousrecipes.

Another innovative sectionof thebook is theSalvage Index,whichprovidesthe readerwith an extensive list of leftover and salvageable items used inTheSalvageChefCookbookrecipes.

Myhope is thataftercookinga fewofmyrecipes,youwillgetcreativewithyouringredientsandcreateyourown“salvage”versionsofmydishes.Salvageit,savorit,andloveit!

CHEF’SNOTES:•Alloliveoilisextra-virginoliveoil.•Allbutterisunsalted.•Allflourisall-purposeunlessspecified.•Allblackpepperisfreshlygroundblackpepper.•Allsaltiscoarsekoshersalt.•Unlessotherwisespecified,uselargeeggs.

•Oventemperaturesarebasedonusingconventionalovens,notairassistedorconvection.

CHAPTER1:TOOLSOFTHETRADE

“A jazzmusician can improvise based on his knowledge ofmusic.Heunderstandshowthingsgotogether.Forachef,onceyouhavethatbasis,that’swhencuisineistrulyexciting.”

—CharlieTrotter

Firstoff,let’stakestockofyourcurrentkitcheninventory.Youmayhaveawell-equippedkitchen and a fully stockedpantry.Should that be the case, then thissectiondoesn’tapplytoyou.However,ifit’slikemanyhouseholdkitchensacrossAmerica,itmostlikelyincludesamismatchedcollectionofsilverware,avarietyofcoloredcerealbowls,andthreebeermugs.I’llbetyoufivedollarsthatoneofthosemugs isengravedwithyouralmamateror someone’s favorite sports team.Let’scontinue:oneairportshotglass,asetoffancychinayourefusetouse,bottleopener,warpedcuttingboard,impossible-to-open-the-winewineopener,alargeall-purposeknifethatcanbarelycutthroughsoftenedbutter,twosteakknives,acanopenerthatgetsabouttwo-thirdsofthewayaroundthecanandleavesatrailof barbed wire, an extra-large non-stick frying pan with most of the Teflonscratchedoff,and fivebasicdinnerplates.Still can’t figureoutwhere that sixthplate is?Wewill round off this classic culinary collectionwith a small pot forboilingwaterthat is toosmall forpastasoIdon’tknowwhatyouwoulduse itfor, other than boiling water for tea. And let’s not forget the large barbequeutensilsforthegasgrill.Anotherfivesaysyoudon’townagasgrill.

As far as plug-in items, you probably have a toaster oven (circa 1980-something),amicrowaveoven,a“Bullet”that ismissingmanyparts,ablenderthatyouhaven’tusedsincethatNewYear’sEvepartywhenyoumadeonetoomanyfrozenmargaritas,andwhocanforgettheoldcrockpotthatwashandeddownfromyourmother-in-law.Soundfamiliar?

I may be exaggerating just a bit, but you get the point. Technique iseverything.Having the right equipment to facilitate that technique is key.Youdon’tneedtoinvestinan$800mixerora$400LeCreusetenameledpot,butyouwillneedthebasicstobeeffectiveandproficientinthekitchen.Whatfollowsare

the utensils and equipment thatwillmake your salvage storing, prepping, andcookingmoreefficient.

AirtightStorageContainersForeaseandefficiencyinstoringdrygoods,leftovers,andunusedportionsoflemons,onions,vegetables,stock,etc.,haveonhandseveralsizesandshapesofcontainers.Theyshouldbeairtightandusableforthefreezer.

CookwareThis could be the most important category of “equipment” for your kitchen.Usinginferiorcookwaremeanspoorandunevenheattransference,whichleadstoburningandsticking,whichinturnleadstoruinedfood.Abasicruleis“theheavier the better.” There are stainless steel pots and pans, cast iron, copperplated, non-stick, and a plethora of options. Calphalon® andAll-Clad® are thetwo most popular brands, but many celebrity chefs have inexpensive, decentquality cookware that can be easily found in most of the stores previouslymentioned as well as from online retailers. You get the best value when youpurchase your initial cookware in a “set.” Keep it simple and don’t spend afortune.Ifyouareanoviceanddon’twanttotakethetimetoseasonyourpansaftereachuse,choosenon-stick for the first threepans listedbelow. Initially, Iwouldrecommendstainlesssteelforallyourpots.

Hereisyourcookwareshoppinglist:

•Onelarge16-inchskillet—thebiggerthebetter.Lookforonewithsteepsidesof2inchesormore•Onesmaller8-inchfryingpan(forcookingeggs,sautéingasmallamountofvegetables,orpanfryingchicken,meat,orfish)•One12-inchfryingpanwithoven-friendlyhandle

•Onelargepastapotwithpastastrainer(usuallycomesasaset)•One8-quartheavy-bottomedlargestockpotorsouppot•Onemediumpot(alsoknownasaDutchoven,5to6quarts)•Onecastironskillet(atleast12inches)

CuttingBoardsAwell-stockedkitchencanneverhaveenoughcuttingboards.Irecommendanall-purposewood“butcherblock”–typecuttingboard,preferablya thick, large,acaciawoodorrockmapleboard.Itcouldcostaround$80but,ifyoutakegoodcare of it, it will last for many years. Also, purchase one or two plastic orpolyethylene cutting boards for cutting proteins, one of which should be justaboutaslargeasthewoodenblockandtheotheroneabitsmaller.

Tip:Toavoidcrosscontaminationwhenworkingwithrawproteins (chicken, fish,pork),youwillwant to use a plastic cutting board andmake sure no other foods are cut simultaneously on thatboard.

Youmaywanttodesignateyourplasticcuttingboardsforjustproteins.Tokeeptheplasticboardfromslidingalloveryourcountertop,slightlydampentwofoldedpapertowelsandplacethemonyourwoodenbutcherblock.Thenplacetheplasticcuttingboardontopofthewetpapertowels.Theplasticboardwillnowstayinplace.

GraterMostwell-stockedkitchenshavewhatisknownasaboxgrater.It’shollow,openat one end, and has four different grating options. If you don’t have a foodprocessoryet(whichyouwillsoon),muchofthefineslicingandshreddingyoumight need to dowith vegetables can be accomplished using the box grater. Isuggestyoualsohaveaminimumof twogratersbesides theboxgrater:anall-purpose, one-sided grater primarily for cheese and a smaller grater for finergratingthatwillalsoworkwellasazester.Downtheroad,youmightwanttogetabitfancyandinvestinamicroplane(forzesting)andamandolin,whichisanappliancethatslicesanddiceswithgreateaseandconsistency.

GrillTop/Griddle(orGrillPan)Grill topsandgrillpansaregreat forgrillingchickenandothermeatsbecauseyougetagoodsearonthefleshandthefatdripsintothecrevices,givingyouahealthier option. Griddles are key for pancakes (Vanilla Pancakes, page 84),FrenchToast(ChallahFrenchToastwithCrispyHamandRoastedApples,page67),andavarietyofsearingwhereyouneedmaximumsurfaceareacontact.Thebestoptionhereisthegrilltop/griddlecombo.It’saraisedgrilltopononesideanda flatgriddleontheotherandis longenoughtocover twoburners.Therearenon-stickversions,butIhavealwayshadgreatsuccesswiththeheavycast-ironvariety.

GrinderThis appliance canbecomeoneof yourbest friends for salvaging food inyourkitchen.Theeasiestapproachhere is topurchaseagrinderattachment toyourstandmixer.Ifyoudon’thaveastandmixer,therearestand-alonegrindersyoucanuseforgroundbeef,sausagemaking,andmyfavorite,chickentrim!

ImmersionBlenderThis isawand-shapedappliancethathasrotatingbladesatoneend,whicharehoused in a round plastic compartment for safety. This hand-held blender istypically “immersed” into a soup pot or turkey roasting pan (after taking theturkeyout)toquicklypuréeitscontentswithouthavingtoremovetoablenderorfoodprocessor.

KitchenTowelsYou cannever have enough small kitchen towels. Iwould suggest you reserveone or two of them for contact with food (Crispy Potato and Turkey SausageHashBrowns,page81)andwipingoffexcesssaucesordripsfromyourservingplates.Theothertowelscanbeusedforcleaning.

MasonStorageJarsThese are great for dry ingredients such as flour, sugar, pastas, etc. They areairtightandkeepoutmoisture.Youcanalsostoresauces,dressings,andleftoversinyourmasonjarsandtheywilldowellintherefrigerator.MicheleandIlovetodrinkicedteaandourfavoritecocktailsoutofmasonjars.

MeatHammerAmeathammerisprimarilyusedtotenderizecutletsofmeatorpoultry.Atwo-sided hammer is recommended since certain proteins such as flank steaksometimesrequire the“raised”sideof thehammer,whilechickenandvealareusuallypoundedthinwiththeflatside.

MeatThermometerYoucancheckthecookingtemperatureofmeatandpoultrymanywayswithoutathermometer,butIwouldrecommendthatyouhaveoneasareliableindicator.Most meat can be timed for temperature and you can become proficient in“feeling” the temperature by pressing down on the meat with your finger;however,poultryisabitmoredifficulttopredict.Insertingameatthermometerintothethickestpartofaturkeyorchickenisthebestwaytoensureyourbirdisfullycooked.Mostmeatthermometersarelessthan$15andcomewithpropercookingtemperaturesformeat,chicken,etc.

MiniFoodProcessorAh,myfavoriteappliance.Theyarelessthan$30,havedozensofuses,andarefairlyeasy toclean.Mosthavegrindingandchoppingblades,aswellas slicingblades that fit on the top to slice cheese, onion, potatoes, cabbage, andmore.Since many of my dishes use a mini food processor to purée small vegetablepieces, it is important thatyoupurchaseanappliancewhosemainpuréebladesitsclosetothebottomoftheplasticcontainer.Youdon’twantthebladestopassoverthesmallerpieces.Whenyouareableto,purchaseafull-sizefoodprocessorthat canhandlemorevolumeandavarietyofmixing jobsunsuitable foryourmini.

RamekinsIprefertwosizesoframekinsandaquantityofsixeach.A4-ounceramekinisperfect for sampling. It canbeused for olives, raisins, nuts, compoundbutter,dippingsauces,andmanyotherusesinvolvingcondiments.Ialsouseitforeggdishes such as Bacon, Onion, and Olive Souffliche (page 74). The 8-ounceramekincanbeusedforalloftheaboveaswellasforindividualBacon,Truffle4-CheeseMac‘N’Cheese(page222),andothersingle-portiondishes.

WrapsYouwill find uses for all three, somake sure you have plastic wrap, foil, andparchmentpaper(orwaxpaper).

Note:It’sworthmentioningthatnoneoftheabovewrapsshouldbeusedinthemicrowave.Plasticandwaxcanmeltandnometalsubstanceshouldgointoamicrowaveoven.Removeallyourfoodandingredientsfromthewrapandplaceonamicrowavableplateorbowl.

ZesterAlsoknownasamicroplane,thismini-gratereffectivelyremovesthepeelfromcitrus fruits; the peel is where all the oils reside. It can also be used to createchocolateshavingsorgrindfreshnutmeg.

CHAPTER2:STOCKUPONTHEBASICS

“Tomatoes and oregano make it Italian; wine and tarragon make itFrench. Sour cream makes it Russian; lemon and cinnamon make itGreek.SoysaucemakesitChinese;garlicmakesitgood.”

—AliceMayBrock

Thereisnothingmorefrustratingthancravingsomedelicioushomemadesoup,making your grocery list, buying all the fresh vegetables, andmidway throughthecookingprocessrealizingthatyoudon’thaveanybayleaves.OrthinkingyouhaveeverythingyouneedforCaesardressingonlytofindadrieduplemon-halfinthebackoftherefrigeratorthat,whensqueezed,seemedtoactuallymoanasitletouttwodropsofjuice.

Beingasalvagechefinyourownkitchencanbeatransformationalexperience,especially when you put together a delicious dish or meal with the food youalready have on hand. However, having a well-stocked pantry, as well asfrequently used staples, ismost helpful.What follows is a list of pantry items(non-refrigerated)thatshouldalwaysbeavailableforuseinyourkitchen.

BakingPowderMadeofmostlysodiumbicarbonate(bakingsoda)andaboutone-thirdcreamoftar-tar, bakingpowder is used to addvolume and lighten the textureof cakes,muffins, andother baked goods.Bakingpowder causes an acid-based reactionthatreleasescarbondioxideintothebatterordough.Asageneralruleofthumb,1teaspoonofbakingpowderisusuallythecorrectamounttorise1cupofflourwith1cupofliquidand1egg.

BakingSodaBakingsodalackstheacidityofbakingpowderandcanbesubstitutedforbakingpowder in recipes that have an acidic ingredient such as chocolate, yogurt, orbuttermilk.(Ifyouusedbakingpowderwiththoseacidicingredients,theacidinthebakingpowderwouldn’tbeutilizedinthereactionandmightendupcausingabittertaste.)

CocoaPowder(unsweetened)Naturalcocoapowderisdark,bitter,andimpartsadeepchocolateflavor.Don’tconfuse this unsweetened cocoa powder for the sweetened cocoa drinkmixes.They are not the same and are not interchangeable. My favorite is ScharffenBerger, but Ghirardelli and Hershey are popular brands that may be moreaccessiblefromyourlocalgrocer.

CornmealIpreferstonegroundand find itabitmore flavorful than fineground.This isbecausesomeofthehuskandgermisretained.Bluecornmealisverypopularaswellandcomesfromtherarerbluecornvariety.

DryMustardAlso known as ground mustard or powdered mustard, this is simply groundmustardseeds.Greatforcheesespreads,sauces,dressings,andmanycoldsaladssuchaspotato,egg,andmacaroni.Myfavoriteusesincludesaladdressings,myBBQSpiceBlend (page34), aswell asagreatdry rubonchickenormeat.Themostpopular isthealmosttwohundred-year-oldbrandColman’s® ina2-or4-ounceyellowcanister.

FlourAll-purpose flour can be used for any baking recipe that requires flour. Forbreads, youmay want to look for bread flour that has higher gluten content.Althoughit isnotapurewhitecolor,unbleachedispreferredas itdoesnotgothroughthechemicalbleachingprocess.

HoneyThere are many varieties of honey; however, Golden Blossom is a mild all-purposevarietyandwillworkinjustabouteverysituationthatrequireshoney.

KosherSaltUnlike common table salt, Kosher salt doesn’t contain iodide or any otheradditivesandhaslargersaltgrains.Thismakesiseasiertoworkwithandcontroltheamountofseasoning.Inallofmyrecipesthatlistsalt,IsuggestKoshersalt;however,Idopreferfinegrainsaltforbaking.

OilsEverykitchenshouldhaveagoodqualityextra-virginoliveoil,abottleofcanolaoil,orvegetableoilforfrying.Theoliveoilisforfinishingdishes,saladdressings,sauces, and can be used to sauté in situations where flavor is needed and thetemperatureismediumtomedium-high.Canolahasahigherburnpointsoyoucansearmeat,chicken,pork,andfishatahighertemperaturewithoutburningthe oil, as you could easily do with olive oil. Additionally, canola oil doesn’timpartanynoticeableflavor.

SugarYourpantryshouldhavewhitegranularsugar,brownsugar(lightordark),andpowdered sugar, referred to as confectioners’ sugar in recipes that follow. Iwouldalsosuggestasmallcontainerofsuperfinesugar,whichdissolvesbetterincolddrinkssuchassangria,lemonade,icedtea,etc.

TomatoPasteUsuallyavailableinasmall4-ouncecanor2-ouncetube,tomatopasteissimplytomato solids (not including skins or seeds) and is used to enrich sauces andstews.It’salwaysagoodideatohavesomeonhand.

VanillaExtractPure vanilla extract is what you are looking for here. The “pure” designationensures ahigher concentrationofnatural vanillabeanasopposed to imitationvanilla,whichischemicallyprocessedvanillin.

VinegarTherearedozensofvinegars ranging frommaltvinegar towinevinegars, fruitbased,rice,andmore.ThissoundslikeoverkillbutIassureyouit isnot.Stockyourpantrywiththreevinegars:

1)whitedistilledvinegar,whichisperfectasacommoncleaningagentforcoffeemakersandcanalsobeusedwhenpoachingeggs;

2)balsamicvinegar,whichisgreatforsauces,dressings,orsimplyaddedalongwithextra-virginoliveoilonasalad;and

3)whitewinevinegar,whichisagreatall-purposevarietyfordressings.Youcanalwaysexperimentwithdifferentvinegarsforvariety.

WholeTomatoesCanned whole tomatoes are an invaluable staple in your pantry. They can beused in awide variety of dishes, such as soups, stocks, sauces, and chili. Theyimpartadeeprich tomato flavorandare fareasier touse than freshones.SanMarzano tomatoes,which are a variety of theplum tomato, are consideredbymost chefs as thebest “sauce” tomato.Typically, they come in14-or28-ouncecans.Alwayshaveacoupleofcansinyourpantry.

CHAPTER3:DON’TTHROWITAWAY

“Youdon’t have to cook fancy or complicatedmasterpieces—just goodfoodfromfreshingredients.”

—JuliaChild

WhatmychildhoodheroineJuliaChilddidn’tmentionwhenshesaidtheabovequote is howmuch food most households throw away due to excess or bulkpurchasingandexpireddatesof food items.Muchof thewastecanbeavoidedwith proper food storage practices and some creative salvage techniques andrecipes. This chapter includes ideas for storing pantry items, increasing theirshelf life,andinstructionsonproperlyhandlingandstoringmeat,poultry,andfish. Iwill alsocoverhow tokeepbreads fresher fora longer timeandhow totransformday-oldbread.Othersalvage techniquesandtips includewhat foodscanberefrozenafterthawingandhowtotellifeggsarestillfreshenoughtouse.

Manypeople simplydon’tknowwhena certain foodhasgonebad,orwhatfood items need to be refrigerated after opening to stay fresh. Additionally,knowing the approximate expiration time frames of pantry and refrigerateditemscouldsavehouseholdsthousandsofdollarsperyearinwastedfood.

BREADAside from plate scrapings at the end of each meal, no other food item getstossedinthetrashmoreoftenthanbread.Obviously,ifbreadismoldy,itslongjourney from raw ingredients to kneading, rising, chemistry, the perfecttemperature and bake time, cooling, slicing, packaging, travel time, and storemerchandising has come to a regrettable end—the trash bin. However, justbecauseyourbreadmaynolongerbeworthyofthesandwichboard,itmaystillhavemanydeliciousdestiniesbeyonditsfreshnessthreshold.Whatfollowsisnotonly the proper storage techniques for breads of all types to make them lastlonger,butsomeofthelife-extendingrevivalsandtransformationsthatwillnotonlysavemoneybutwilllivenupmanydishesandmealswhenincombination

withjust-boughtoron-handingredients.

StorageBreadsshouldbestoredinacool,dryplaceawayfromdirectsunlight,suchasacabinet or deep kitchen drawer (around 68°F), not in the refrigerator. I knowyou’vebeen told it lasts longer in the fridge, but the tastewill suffer.The starchmoleculesdryoutsixtimesfasterintherefrigerator(“retrogradation”)andthiscausesthebreadtolosemoisture.Oneexampleiscommercial,packagedbreadsthatcontainpreservativestoslowdowntheretrogradationprocess.

Breads from the bakery should be left in their originalwrapper to keep theexteriors crispy. Only slice what you intend to consume, as these fresh no-preservativeartisanalbreadswilldryoutwithinhours.

Mysuggestiononallbread, exceptbaguettes (whichare reallydesignedasadaily bread), is to freezehalf ofwhat youbuy.Use an airtight freezer bag andremovealltheairbeforeplacinginthefreezer.Whenyoutakethebreadoutofthefreezer,makesureyouthawit inthe freezerbagatroomtemperatureso itcan remoisturize itself. Popping just-thawed bread or refrigerated slices in theovenfor2to3minutesat350°Fwillcrispupthecrust.Keepinmindthebreadwillgocompletelystalewithinafewhourssoitwillneedtobeconsumedrightaway.

AdditionalTipsonKeepingBreadLonger

•Whenreachingintoaplasticbagofbread,onlytouchtheslicesyouwillbetakingouttoeat.Bytouchingtheotherslicesinthebagyouwillbetransferringbacteriainadvertentlyfromyourfingerstothebread,whichwillgrowrapidlyandcausethebreadtogetmoldymuchfaster.

•Ifstoringartisanalorhome-bakedbreadinthefreezer,itisbesttosliceitrightbeforeyouplaceitinthestoragebag.Frozenorthawingbreadisdifficulttocutandyoumayonlywanttouseafewslicesatatime.

BreadcrumbsBreadcrumbs are the simplest of bread transformations; however, their manyusescanbeoverlookedandunderappreciated.Youcaneasilypreparetwotypesof made-from-day-old-bread breadcrumbs. Fresh breadcrumbs are best forbreadingoncroquettes,fish,andchicken.Toastedbreadcrumbsmakedelicioustoppingsforcasseroles,pastas,andvegetabledishes.

Tomakefreshbreadcrumbs,cutthecrustsofftheslicesofbreadandcutinto1-inch cubes.Pulse in a foodprocessoruntil youhave crumbs. If youwant toseason them, this is a good time to do it. I would suggest taking out half thebreadcrumbs and storing them in an airtight containerwithout any seasoning.Season theremainingbreadcrumbs in the foodprocessorbyaddingapinchofsalt,yourfavoritedriedorfreshherbs,cayennepepper(forspicycrumbs),andnomorethana½teaspoonofextra-virginoliveoiltoadheretheherbsandsaltto the breadcrumbs. You can also make sweet breadcrumbs to sprinkle ondesserts by adding equal amounts of sugar and cinnamon (about ½ teaspooneach).It’sgreat tohavea fewdifferent typesof freshbreadcrumbsonhandwithdifferentflavors.Noreasontobuybreadcrumbs.

Fortoastedbreadcrumbs,takethecrustlessbreadcubesandplaceonabakingsheetandsetina200°Fovenuntildryandcrisp(forabout10to15minutes)butnotbrowned.Letcool for5minutesandpulse in the foodprocessoruntilyouhavecrumbs.

Although the fresh and toasted varieties are somewhat interchangeable, Iprefer fresh breadcrumbs when I am going to be cooking them further andtoastedbreadcrumbsasafinisherortopper.Youcanstoreallbreadcrumbsforuptosixmonths in the freezerandtwomonths inyourpantry(dry,cool,andoutofdirectsunlight).

CroutonsMySmokyParmesanCroutons(page20)aresocrunchyandaddictivethateverytime I make them my guests (usually my family) devour about half of thembeforethecroutonsgetachancetocool.Andtothink,justminutesbefore,thoselittlecrunchycubesweredestinedforthedumpster intheformofstalebread.Iactuallydon’tevenlikethetermstalebreadbecause itconnotesaninediblestateorunusablecondition.Quitethecontrary.

Myruleforcroutonsisthatthereisnorule.Youcanusejustaboutanybreadyoulike,crustonoroff.Iprefercruston.Youcanseasonthemwithyourfavoritespices, spiceblends,herbs, or exotic sea salts. Store your croutons in the samemannerasthebreadcrumbs,inanairtightcontainerplacedinadry,coolplaceawayfromdirectsunlightorplacetheminthefreezerforuptosixmonths.Hereisabasicrecipeforcroutonsthatcanbeadaptedtoyouringredients.

Cutbreadinto1-inchcubes(youcancuttheminto½-inchcubesifyoupreferlittlepebble-sizedcroutons).Placethebreadcubesinalargebowlandaddyourseasoning,blackpepper,andwhateverdriedspicesyoulike(freshherbshaveatendencytoburnandtastebitter).Addadrizzleofextra-virginoliveoilwithoutsoakingthebreadandtossuntilcompletelycoated.Spreadontoabakingsheetina single layer andplace ina400°Foven for8minutes.Remove from theovenandsprinklewithgratedParmesancheeseifyoulike.Thegratedcheesecanburnintheoven,soaddit toyourfreshlybakedcroutonsimmediatelyafterremovingthemfromtheoven.

WhatElse?Throughout thisbookyouwill find recipes thatutilizeday-oldor several-daysoldbread,includingmyhybridcreationofsouffléandquiche:Bacon,Onion,andOlive“Souffliche”(page74),ChallahFrenchToastwithCrispyHamandRoastedApples(page67),BananaCroissantBreadPuddingwithNutella(page244),andgourmetgrilledcheesesandwiches(pages138and140).

GototheSalvageIndexandlookunder“Bread”tofindmanyrecipesthatwillturnyournot-so-freshbreadsintoscrumptiousdishes.

DRYGOODSHaveyoueveropenedabagofflouroracontainerofoatmealthatwasstoredinyourpantryandbeenhorrifiedtofindlittlebugs?Mostdrygoodsareconsideredshelfstable,meaningthenutritionandqualityoftheproductremainsthesamewithoutrefrigeration.Itemssuchasflour,cereals,bakingpowder,rice,nuts,andbeans will last three to sixmonths if stored properly. This assumes you keepthese items freeofbugsusuallyby storing themoutof thedirect sunlight andawayfrommoistureandheat.However,withsomeextraprecautionsandcare,yourdrygoodscanlastforayear,andinsomecasesuptotwoyears.

Althoughplasticbagsandself-sealingfreezerbagsareanimprovementoverafoldeduppackageafteropening,theywillnotkeepthebugsfromeatingthroughthem.ImaginemysurprisewhenIopenedthesealedfreezerbagsecuringmyopenboxofrice,onlytofindlittleweevilscrawlingaround.Howdidtheygetinthere?They eat through the plastic bag. Lesson learned. Additionally, most grainscontaininsecteggs,especiallyorganicproductswhicharemoresusceptibledueto the absence of pesticides. If these products are not stored properly and areexposedtomoisture,sunlight,orheat,thoseeggscanhatch.Themosteffectivestorage practice for all dry goods is to transfer your flour, cereals, rolled oats,beans,nuts,andotheritemstohardplasticorglassstoragecontainersthathaveasealablelid.Sealablejarsandcontainerswillkeepthemoistureoftherefrigeratoroutof theproduct, soyoudon’thave toworryabout the itemsgettingclumpyshouldyouchoosetorefrigeratethemorstoretheminthefreezer.Youcanalsouseglassmasonjars.

BakingPowderandBakingSodaBoth of these commonly used pantry items should be stored in their originalpackaging. To test the effectiveness of these items, place a teaspoon of bakingpowderinaglassofhotwater.Ifitbubbles,thenitisstillgood.Forbakingsoda,place a teaspoon of it in a glass with vinegar. If it bubbles, it hasn’t lost itspotency.

CornmealCornmealwill last foruptoayear inthepantryifstoredinaplasticcontainerwithasealablelid.Intherefrigerator,storeitinitsoriginalpackagingplacedinasealable freezerbagandyoucanextendtheshelf lifeanadditional sixmonths.Cornmeal in the freezer can lastup to twoyears.Aswith flour,when thawingcornmealthathasbeenstoredinthefreezer,allowtheproducttocometoroomtemperatureinitsplasticcontainerorbagbeforeopening.

FlourAllbagsofflourshouldbeplacedinalargerfreezerbagafterpurchase,excessairremoved,andplacedinthefreezerforatleastthreedays.Thiswillhelppreventthehatchingofeggsandwillextendthelifeoftheproduct.Whenremovingtheflourfromthefreezer,letitcometoroomtemperaturebeforeopeningthebag.Thiswill allow the flour to stabilize andwill keepmoisture from affecting theflour.Once the flour is room temperature, transfer to a hardplastic container(metalorglassisfine)withasealablelid.Itwillstayfreshforuptosixmonths,but if you don’t plan on using all of it by then, store it in the refrigerator orfreezer,whereitwilllastforuptoayear.

NutsNutsarebeststoredinacool,dryplacebutdobestintherefrigerator.Atroomtemperature,mostnutswilllastfourtosixweeksbeforegoingbad.Whenstoredinasealedcontainerorplasticbagintherefrigerator,theywillstayfreshforuptosixmonths.Ifyoubuynutsinacontainerwithalid,youcanplacethatsealedcontainerdirectlyintherefrigerator,butifyouarestoringinthefreezer—whichwill extend their life for up to a year—place the closed container into a largefreezerbag.Whennutsgiveoffarancidodor,theyshouldbethrownout.

RiceWhite rice, jasmine rice, wild rice, and basmati, if properly stored, have anindefinite shelf life.Keep them free fromdust and insectsby storing inplasticcontainers with sealable lids in a dry, cool place. Brown rice has higher oilcontentthanwhitericeandwillspoilquicker.Inthepantry,brownriceshouldlast for three months, but you can double its shelf life by storing it in therefrigeratororfreezer.Asealedplasticbagissufficientforallstorage.

Tipstoavoidcross-contamination1.Alwayswashyourhandswithsoapaftertouchingorhandlingproteins

(meat,poultry,orfish).

2.Youshouldalsosprayanycountertopthathashadcontactwitharawproteinwithadisinfectant.

3.Useseparatecuttingboardsforvegetablesandproteins.Cross-contaminationcanhappenveryeasilyifyouuse,forexample,thesamecuttingboardforrawchickenasyoudochoppingonions.

4.Additionally,youcancross-contaminatebyusingthesameknife,sobeawareofyourutensilsandyoursurfacesanytimeyouaredealingwitharawprotein.

FishFresh fish is one of those food items that is often improperly stored andmishandled.Whenyoubuyfreshfish,askifitisinfact“fresh.”Youwillusuallygetananswerlike:“Allourfishisfreshtoday,”buttherearewaystocheckforyourself.Fishshouldsmellliketheocean,notfishy,ammonia-like,orsour.Thefleshshouldbefirmandnotmushy,thesurfaceshouldn’tbeoilyorslimy,andwhenbuyingwhole fish, thegillsshouldbeshinyandtheeyesshouldbeclear,notcloudy.

Whenyoubuyfish,keepitinthepackagingorwrappingfromthestoreuntilyou are ready to cook it.When stored properly, fresh fishwill last for two tothreedays in therefrigerator (under40°F)andup tosixmonths in the freezer(0°F).Youcanfreezefreshfishatanytimeuptothelastdayoffreshness.Don’teverattempttofreezefishthatisbeginningtosmellfishy.Ifyouareplanningonkeepingitinthefreezerformorethantwomonths,Iwouldsuggestyouplacethefish(stillinitsoriginalpackaging)intoasealablefreezerbagorwrapwithheavy-dutyfoiltopreventfreezerburn.

Thereare threeways to thaw fish (and shellfish)properly.Thebest thawingpractice is toplace the fish in therefrigerator (in itspackaging)onaplateandallowittothawslowlyovernight.Ifyoudon’thavetheluxuryoftime,thesecondbestthawingmethodistoplacethefrozenfishorshellfishinaplasticbag(ifitisn’talreadypackagedthatway)andmakeasmallcut inthebagat thecorner.Thiswill prevent an air pocket from forming inside the bag. Place the bag in abowlwithcoldwaterrunningdirectlyonto the fish.Turn itevery fewminutesandmakesurethewateriscold,notwarmorhot.Filletswillthawquicklyandfishsteaksandshrimpwilltakeabitlonger.Lastly,ifyouhavelittleornotimefor proper thawing, you may use the microwave. Take the fish out of itspackaging,use thedefrost setting, and remove from themicrowave as soonasthefishissomewhatbendable.Youwillhavetokeepaneyeonthisandturnthefishat leastonceduringthedefrostcycle.Ialways finishbyrunningcoldwateroverthefishforaminuteortwo.Itisnotrecommendedtorefreezefish.Itisn’tunsafetodoso,but thefreshqualitiesof thefish, includingtextureandflavor,willbesignificantlydiminished.

Cookedfishcanbekeptintherefrigeratorfortwotothreedaysinanairtightcontainer or wrapped tightly in plastic wrap. I love to use leftover fish as asalvage item. TryMixed Fish Croquettes with Roasted Red PepperMayo (page

178)orCodandScallopFritters(page180).

ShellfishFresh shellfish such as lobster, shrimp, clams, scallops, and mussels are beststoredintherefrigeratorfortwotothreedays.Clamsandmusselsdobestinabowlcoveredwithpapertoweloradampcloth.Livelobstersshouldnotbekeptoniceformorethanafewhoursandshouldberefrigeratedinanopenbowlordish. Shrimp and scallops should be in a closed container.All shellfish can befrozen in an airtight container or wrapped tightly with plastic wrap and thenheavy-duty foilandwill last forup tosixmonths.Don’teverattempt to freezeshellfish thathas anoffodor.Once thawed,donot refreeze;however, youcanfreeze them once they are cooked. Cooked shellfish can be kept in therefrigeratorforonetotwodays.

MeatAlwayskeepmeatinitsoriginalpackaginguntilreadytouse.Redmeatandpork(steaks and chops) can be stored in the refrigerator for up to five days if thetemperatureisbetween38°and40°Forcolderanduptoyearinthefreezer.Rawgroundmeats, including beef, veal, pork, andpoultry, have a shorter life spanthansteaks—abouttwotothreedaysintherefrigeratoranduptofourmonthsinthe freezer.Oncecooked,allmeatwill lastabout threedays in therefrigerator.To freeze meat properly, place the meat in its original packaging toward thebottomofthefreezer.Iffreezingformorethantwomonths,placepackagedmeatinasealableplasticbag.Tothawfrozenmeat,placeintherefrigeratoronaplateorinabowlonthebottomshelftoavoidcross-contaminationiftheliquidsspill.Idon’trecommendthawinginthemicrowaveasittendstotoughenthemeat.

Ismeatthathasturnedbrownstillokaytoeat?Oxidationisanaturalprocessandwillcausethecolorofmeattodarken.Thisisnotasignofspoilage.Thereareotherindicatorsofmeatgoingbadsuchasanoffodororaslimyorstickysurface.

PoultryAlwayskeepchickenandotherpoultryintheiroriginalpackaginguntilreadytouse. Poultry can be stored in the refrigerator for up to two days if thetemperature is between 38° and 40°F or colder and up to six months in thefreezer.Once cooked, poultrywill last about three days in the refrigerator.Tofreezepoultryproperly,useitsoriginalpackagingandplacetowardthebottomofthefreezer.Iffreezingformorethantwomonths,placepackagedpoultryinasealableplasticbag.Cookedchickenshouldbeplacedinthefreezerwithintwohours after it is cooked.Wrap tightly with plastic wrap or heavy-duty foil orplaceinanairtightcontainer.Similartothethawinginstructionsformeat,thawfrozen poultry by placing in the refrigerator on a plate to avoid cross-contaminationiftheliquidsspill.Ifyoudon’thavetheluxuryoftime,placethepoultry item inaplasticbag (if it isn’talreadypackaged thatway)andmakeasmallcut in thebagat thecorner.Thiswillpreventanairpocket from forminginsidethebag.Placethebaginabowlwithcoldwaterrunningdirectlyoverthepoultry.Turniteveryfewminutesandmakesurethewateriscold,notwarmorhot. Boneless chicken cutlets will thaw quickly and chicken parts or wholechickenswill take a bit longer. Lastly, if you have little or no time for properthawing,youmayusethemicrowave.Takethepoultryitemoutofitspackaging,usethedefrostsetting,andremovefromthemicrowaveassoonasthepoultryissomewhatbendable.Youwillhavetokeepaneyeonthisandturnthepoultryatleastonceduringthedefrostcycle.Iliketofinishbyrunningcoldwateroverthechickenforaminuteortwo.

CHAPTER4:RUBS,MARINADES,ANDSAUCES

Rubs

All-PurposeLoveRub

ChiliSpiceBlend

SavorySpiceBlend

SouthernSpiceBlend

BBQSpiceBlend

SpanishSpiceBlend

SweetandSpicedSpiceBlend

Marinades

HerbsandOliveOilMarinade

SweetandSpicyGrillingMarinade

AsianGingerMarinade

JerkChickenMarinade

MexicanPorkMarinade

Lemon-LimeRosemaryMarinade

HawaiianFishMarinade

SaucesEverythingSauce

PestoSauce

Michael’sSmokySingleMaltBBQSauce

Gruyère,Cheddar,andBleuCheeseSauce

TheBestBasicTomatoSauce

SteakSauce

VanillaBourbonSauce

MixedFruitCoulis

RUBSANDSPICES

Let’stalkaboutallthoseingredientsandspicesyouhaveinyourpantryandspicecabinetcallingtoyouforattention.Have you ever bought a spice for a recipe and only usedoneteaspoon, leavingtheentirecontainer inyourcabinetfor months or years? This chapter begins with ways of

utilizingmanyofthosespicesbycombiningthemintospiceblendstoenhanceadishandaddflavor.WhatIloveabouttheblendsisthatyoucantailorthemtoyourtaste.Ifyoulikeabitofheat,addasmallpinchofcayennepepper.Doyouloverosemary?Addittoyourspiceblend.Iutilizemyspiceblends inmanyof the recipes in thisbookbecause Ipersonally cookwith themeverydayasa chef atEpicureand at home when I cook for my family. Using a spiceblendnotonlysavestime,becauseofthewonderfulflavorbalanceinablend,italsokeepsyoufromoverspicingwithoneormorespices.

Always check your spices for freshness.Asmymother used to say, “Thenose knows.” Check all spice containers that have been opened for sixmonths or longer by smelling them.They shouldhave a distinctive spiceflavor.Also, look closely for little bugs that can hatch after the spice hasbeenstoredforalongtime.

ALL-PURPOSELOVERUB

MyabsolutefavoritespiceblendismyAll-PurposeLoveRub.MicheleandIliterallyusethisblendeverytimewecookathome,andthemeatdepartmentin Epicure’s three stores have adopted it has their go-to rub and overallseasoning.IlovesmokedpaprikaandIseemtosneakitintoallofmyrubs.Itssmokyearthyaromacombineswellwithdriedherbssuchasoregano,thyme,andbasilandpairsperfectlywithpowderedordehydratedgarlicwithitssaltybite.

Makes3cups1½cupssalt¾cupsmokedpaprika½cupgarlicpowder3tablespoonsblackpepper2tablespoonswhitepepper

2tablespoonsdriedbasil2teaspoonscayennepepper(optional)

PLACEALLINGREDIENTSintoamedium-sizedbowl.Mixthespicestogetherwithaforkuntilblended.Transferintoaplasticcontainerwithasealablelidoraglassjarwithalid.

Creativeuses...•Thisspiceblendisexcellentasarubonsteaks.Sprinkletheblendgenerouslyon

allsidesofthemeat,placesteaksinaresealableplastic,andrefrigeratefor30minutestoovernight.Pansear,grill,orbroil.

•Foradeliciousroastedchicken,rubtheskinwith2tablespoonsofspiceblendand2tablespoonsofoliveoil.Roastthechickenonaverticalchickenroasterorsitthechickenonametalcanisterlikeahalffullbeercan.

•Seasonyourfishwiththespiceblendandsqueezehalfalemonorlimewithadrizzleofoliveoilbeforegrilling,baking,broiling,orpansearing.

•Usethisspiceblendonallyoursalads.Eitherblenditintoyoursaladdressingorsprinkleateaspoonoveryoursaladbeforetossing.

•Iloveusingthisblendasaseasoningonsandwiches.Sprinkleitonyoursandwichinplaceofsaltandpepper,orblendwithatablespoonofmayonnaiseforaflavorfulmayo.

•Oneofthebestsnacksforthefamilyis“loverubbedpopcorn.”Ifpoppingyourownpoppedcorn,addatablespoonoftheAllPurposeLoveRubtotheoilbeforeaddingthekernels.YoucanalsosprinkletheLoveRubonfreshlypoppedcorn.

•“TheLoveScramble”isoneofmyfavoriteeggdishes.Simplyadd1teaspoonforeveryeggusedinyourscrambledeggsoromelet.

•Ifyoulikethecombinationofsaltyandsweet,sprinklethisblendonyour

favoriteicecream.Especiallygoodonvanillabeanicecream!

CHILISPICEBLEND

Thisblendisslightlyspicyandistheperfectseasoningtopreparechili.SimplyaddtwotablespoonsofChiliSpiceBlendperpoundofmeat.

Makes1cup¼cupchilipowder2tablespoonsgroundcumin2tablespoonsgroundcoriander2tablespoonsdriedoregano2tablespoonssmokedpaprika1tablespooncayennepepper1tablespoonsalt

1tablespoonblackpepper


Creativeuses...•Ifyouareusingbeansinyourchili,addanadditionaltablespoonofthespice

blend.•Agreatwaytosalvageleftovergroundbeef,chicken,orturkeyistoreheatthe

meatwithatablespoonofspiceblend.•Foracoolandspicydip,trymixingatablespoonintoplainGreekyogurt.•Sprinklethisblendoncookedrice,addwhiteorredbeans,andanychopped

cookedleftovervegetables.•SimilartotheLoveRub,youcanaddtheChiliSpiceBlendtomayonnaisefora

deliciousspreadforsandwiches.

SAVORYSPICEBLEND

This savory blend is filled with Mediterranean flavors and is fantastic onsteaks,burgers,pork,andchicken.

Makes1cup3tablespoonsgroundcumin2tablespoonssalt2tablespoonssmokedpaprika1tablespoongarlicpowder1tablespoononionpowder1tablespoongroundcoriander1tablespoondriedoregano1tablespooncayennepepper1tablespoonsweetpaprika

1tablespoonblackpepper


Creativeuses...•Ilovethisspiceblendwithrice,particularlywithquinoaandrisotto(usea

teaspoonofspiceblendforeverycupofcookedrice).•Agreatwaytomakeuseofleftoverrice(whiteorbrown)istocombine

chickpeas,capers,andchoppedolivesalongwithageneroussprinkleofspiceblend.

•Tryasavoryomeletwith2teaspoonsofthisspiceblendand¼cupofcrumbledfeta.

•Makeadeliciouscoldorhotpastadishbyadding1tablespoonofSavorySpiceBlendtoonepoundofpasta(Ipreferbowtieorpenne),alongwithchoppedroastedredpeppers,artichokehearts,andgratedParmesanorcrumbledfeta.

•Kickuptheflavoroftomatoorchickensoupwithateaspoonofthisspiceblend.•Touseupthelastbitofsourcreamorplainyogurt,addspiceblendanduseon

everythingfromsoupsandstews,roastedchicken,grilledfish,andallcookedvegetables.

SOUTHERNSPICEBLEND

This blend works well on many traditional southern recipes includingvegetables,meats,andsoupsandisfantasticasadryrubonpork.Thetouchofcinnamongivestheblendauniquespicynote.

Makes1cup3tablespoonsgroundcumin2tablespoonssalt2tablespoonssmokedpaprika1tablespoongarlicpowder1tablespoononionpowder1tablespoongroundcoriander1tablespoondriedoregano1tablespooncayennepepper1tablespoonsweetpaprika1tablespoonblackpepper

2teaspoonscinnamon


Creativeuses...•Forthebestfriedchicken,addthisspiceblendtoyourdredgingflour.•Addtocannedtunawithadrizzleofoliveoilandchoppedcilantroorparsley.•Addtosoupswithadollopofsourcream.•Combinethespiceblendwithplainyogurtforaspicysouthern-inspireddip.•Mixintopancakebatterwithsautéedredpeppersandonions.Droptablespoons

ofbatterintohotvegetableorcanolaoilforfabulousfritters.

BBQSPICEBLEND

Everyone loves great barbeque.This blend can be used tomake a deliciousBBQ sauce (page 51), but also is perfect as a rub on chicken, beef, andespeciallypork.

Makes1½cups½cuplightbrownsugar¼cuppowderedgarlic2tablespoonsdriedthyme2tablespoonspowderedonion2tablespoonsdrymustard2tablespoonssmokedpaprika2tablespoonsblackpepper2teaspoonsgroundcumin2teaspoonssweetpaprika

1teaspooncayennepepper


Creativeuses...•Sprinkleonroastedpotatoesandservewithplainyogurtorsourcream.•Forthemostdelicioushomemadefrenchfries,tossfreshlycutpotatoeswitha

generousamountofspiceblend,adrizzleofvegetableoil,andbakefor40minutes.

•Rubonporkchopsandsearquickly,followedby10minutesina350°Foven.•Sprinkleonbaconandroastintheovenuntilcrispy.•Mixwithchoppedhard-boiledeggsandatouchofmayonnaise.

SPANISHSPICEBLEND

This spiceblend is thebase flavor formyChorizoGingerBroth (page173).UseitwheneveryouwanttoaddaSpanishkicktoyourdishes.

Makes1½cups2tablespoonspowderedgarlic1tablespoonpowderedonion1tablespoongroundcumin1tablespoonsweetpaprika2tablespoonssmokedpaprika1tablespoondriedthyme1tablespoondriedoregano2tablespoonssalt1tablespoonblackpepper

1teaspooncayennepepper

PLACEALLINGREDIENTSintoamedium-sizedbowl.Mixthespicestogetherwithaforkuntilblended.Transferintoaplasticcontainerwithasealablelidora

glassjarwithalid.

Creativeuses...•Aswithotherspiceblends,addtheSouthernSpiceBlendtorice.Forafabulous,

classicLatinricedish,combinethespiceblendwithsautéedonion,celery,andchorizo.

•Sprinkleatablespoonofspiceblendtogroundbeef,turkey,orchickenandtopwithmeltedManchegoforasavoryspicyburger.

•AdelicioussidedishwithaLatinflaircombinespintobeansorblackbeans,spiceblend,andatablespoonofchoppedparsleyorcilantrowhileheating.

SWEETANDSPICEDSPICEBLEND

This blend combines many of your infrequently used spices that are stillflavorful.Try iton ice cream,pancakesandwaffles,andbutteredor frenchtoast.Theadditionofsaltbringsoutalltheflavors.

Makes¾cup½cupgranulatedsugar2tablespoonscinnamon1tablespoonallspice

2teaspoonssalt

½teaspoonnutmeg½teaspoongroundginger¼teaspoongroundcloves


MARINADES

Thebase formanypopularmarinadescontainsoil (olive,canola, vegetable), an acidic component such as wine,vinegar, lemon or lime juice, dried or fresh herbs, andshallots, onions, and/or garlic. There are several factorsthatdetermine the typeofmarinade touseandhow longthe food item should soak in the liquid.Use an oil-basedmarinadeforleanordrymeat,amarinadewithanacidicbase suchas lemon juice,wine, or vinegar formeats thatneed tenderizing or a combination of oil and acidity foradditionalflavorandtenderizing.

Marinatingovernightisrecommendedforlargeorthickcutsofmeatsuchasaporkshoulder,beefroasts,andbone-in poultry.As in all salvage preparations, use ingredientsonhandandleadwithyourfavoriteflavors.

MarinatingPoultryForbonelesschickenor turkeybreastsandthighs, thismarinadewillpermeatethepoultryinaslittleas20minutesbutworksbestintherefrigeratorfor4to6hoursorovernightifyouhavethetime.Forchickenorturkeypartsonthebone,marinateforatleastanhourorovernighttopenetratethefleshandtenderize.

Thebesttechniqueistopourmarinadeintoalargeplasticsealablefreezerbag.Placeyourchickenpiecesintothebagandremoveasmuchoftheexcessairaspossible before sealing. Once sealed, gently squeeze the bag to massage thechickenanddistributethemarinadeintoeverycreviceofthechicken.Placebagintherefrigerator.

MarinatingBeefandPorkMarinatingmeats,includingsteaks,chops,androasts,addsflavor,helpscreateagood sear on the outside of the meat, and tenderizes as well. The acidiccomponentdoesthetenderizingand,forleanercuts,theoiladdsfatforjuiciness.It is best to have themarinadework itsmagic overnightwhen dealingwith aroast, thick-cut chop, or pork loin. If overnight marinating isn’t possible, 30minutes will greatly improve the end result, especially steaks of mediumthickness.

MarinatingFishMarinatingfishtakesabitmoreattentionthanmeatorpoultryduetoitstenderflesh.Theaciditythatvinegar,wine,orcitrusbringstoamarinadecanactually“cook”thefishifleftinittoolong.Marinatingfishnotonlyimpartsflavor,butthe oil in themarinade can also keep itmoist and help prevent the fish fromsticking.

Firm fish like tuna, swordfish, and halibut can take amarinade for up to 2hours if cut thick (1½ to2-inches thick) and from30minutes to 1hour for athinnerfillet.Flakeyfishlikeflounder,cod,andsalmoncanmarinatefrom10to30 minutes. Use the flavors you like or have in your kitchen. I like to userosemary instead of thyme, substitute white wine for lemon juice, shallots forgarlic, etc. The key to successful salvage in the kitchen is taking advantage ofwhatyouhaveandbeingflexiblewiththeingredients.

Allofthesemarinadescanbeusedasasaladdressingaswell!

•Fooditemsdonothavetobecompletelysubmergedinmarinade.•Youcanuseaglassbakingdishorshallowbowltomarinatelargeritems,

butforchickenbreasts,porkchops,andsmallercuts,Ipreferalargeplasticsealablefreezerbag.

•Brushonmarinadeswithapastrybrushtocoverallthesurfacesofthemeat,chicken,orfish.Leaveasmallamountofthemarinadeinthebottomofyourdishorbowl.Refrigeratefrom20minutestoovernight.

•Oncemeat,chicken,orfishiscooked,donotusethemarinadeforbastingoranyotherpurpose,asyouruntheriskofcontaminationfrombacteria.

•Washyourhandsthoroughlywithsoapafterhandlingmeat,chicken,orfish.

HERBSANDOLIVEOILMARINADE

This is my “go to” marinade for all types of meat and fish, whether I amgrilling, broiling, or pan searing. The egg white helps pull the marinadetogether.

Makesabout1½cups½cupoliveoil

3ouncesorangejuice1lime,juiced

1eggwhite2garliccloves,peeledandcrushed1tablespoonshallots,minced½cupfreshherbs,chopped(basil,oregano,rosemary,thyme,chervil,dill,parsley,orsage)1teaspoonsalt

1teaspoonblackpepper

1teaspoonAll-PurposeLoveRub(page29),optionalUSINGABLENDERorfoodprocessor,pulseall theingredients(exceptoil)untilblended.Atalowspeed,slowlydrizzlehalftheoiluntilmarinadebeginstoemulsify.Turntohighspeedandaddtherestoftheoilallatonce.Addsaltandpepperandpulseafewtimestoblend.Tasteforseasoning.

Creativeuses...•Youcansubstituteshallots,redonions,orwhiteonionsforthegarlic.•Anyfreshornot-so-freshherbswilldoaslongastheystillretaintheirgreen

colorandhaven’tbecomeslimy.Theiraromashouldbecleanandfragrant.Ilikedill,parsley,andcherviltogether.Orcilantro,parsley,andthyme.Gowith

whatyouhaveandwhatyouprefer.•Anycitrusjuicewillworkperfectlyinthismarinade.Youcanalsocombine

severalcitrusfruitssuchasgrapefruit,lemon,andorangejuice(alsousethezestsforadditionalflavor).

•TheadditionofateaspoonofDijonmustardtransformsthemarinadeintoafabuloussaladdressing.

•Whengrilling,usethistobasteyourmeat,poultry,orfish.

SWEETANDSPICYGRILLINGMARINADE

Mygrandmother’s cook,Louise, used ginger ale onher bakedhambecausethe sugar in the sodawould caramelize.ThismarinadeusesCoke, but youcan use any soda you have. It’s good even if the soda has gone flat, as thecarbonation serves no purpose in the marinade. Lemons, oranges, orgrapefruitscanbeusedinplaceof limes.Youcanmarinadebeef,pork,andchickenbeforecookingandyoucanalsobrushitonwhengrilling.

Makes2cups1cupvegetableoil

6ouncessoda2limes,juiced3tablespoonsBBQSpiceBlend(page34)2tablespoonsketchup1tablespoonWorcestershiresauce

1tablespoonsalt2garliccloves,peeledandminced¼teaspoonhotsauce

WHISKTOGETHERallingredients(exceptoil)inasmallbowluntilcombined.

Whiskintheoil.Tasteforseasoning.

Creativeuses...•Addmarinadetoseabass,salmon,ortunainasealedfreezerbag.Refrigerate

foronehour.Takeoutofrefrigeratorandletcometoroomtemperaturebeforegrilling.Useadditionalmarinade(thathasn’thadcontactwiththeprotein)tobrushonafteronesideofthefishiscooked.

•Marinateuncookedchickenstripsovernightandbakeintheovenfor20minutesuntilcookedthrough.ServewithasprinkleofBBQSpiceBlend(page34).

•Placeaporkloininasmallroastingpan,coverwithagenerousamountofmarinade,coverwithplasticwrap,andplaceinrefrigeratorovernight.Removeplasticwrapandroastin400°Fovenfor30to40minutes,untilslightlypinkinthemiddle.Servewithslicedpineapples.

ASIANGINGERMARINADE

I love this marinade because, aside from the water, every ingredient is asalvageingredient.EverytimeIbuysoysauce,chilisauce,orsweetchiligarlicsauce,onceopened,itsitsinmyrefrigeratorformonths.Thisisagreatwaytoutilize these opened condiments andhasmanydelicioususes.Additionally,this isagooduse foryourbrownorwhite sugar thathasbecomehardandclumpyasthesugarwilldissolveinwater.

Makes3cups½cupwater2tablespoonsbrownsugar2tablespoonsgranulatedsugar

1teaspoongroundginger

1½cupschiligarlicsauce(usuallybottledandcanbefoundinmostgourmetorAsianmarkets)½cupchilisauce

2tablespoonssoysauce

PLACEASMALLPOTwithwater, sugars, andgroundgingerover amediumheat.Stirandbringtoasimmer.Addthechiligarlicsauce,chilisauce,andsoysauce to the pot and continue simmering for 10 minutes, stirring frequentlywhilethesaucethickens.

REMOVEFROMTHEHEATandallowtocool.Tasteforseasoning.

Creativeuses...•Thismarinademakesadeliciousglazeonchickenwingsanddrumsticks.•Useasamarinadeonduckorporkandbrushonthecookedmeatasafinishing

glaze.•MyfavoriteuseforthemarinadeisAsianGingerSalmon(page170).Youdon’t

needtomarinatethesalmon.Simplypourorbrushthemarinadeontothesalmon(nottheskin)androastintheovenfornomorethan8to10minutes.

•Inadditiontomarinating,themixtureworksasafinedippingsauceforfriedappetizerssuchasfrittersorchickenwings.

JERKCHICKENMARINADE

Jerk chickenand jerkpork recipeshavebecomepopularacross the country.TheCaribbeanflavorcombinationofsweet,spicy,andsavoryworkswellonslow cooked and grilled meats. My Sweet and Spicy Spice Blend incombinationwiththeheatofthepeppersmaketheperfectJamaican-inspiredmarinadethatalsoworkswithbeef,pork,turkey,andduck.

Makesabout1½cups½redonion,finelychopped2garliccloves,minced1shallot,finelychopped1Serranopepper,seededandfinelychopped(oruse2driedredchiliesifavailable)¼cupsoysauce2tablespoonsfreshthyme(leavesonly),chopped,or2teaspoonsdriedthyme3tablespoonsSweetandSpicedSpiceBlend(page36)

3tablespoonscanolaoil

2tablespoonscidervinegar(orwhitewinevinegar)


USING A BLENDER or food processor, pulse all the ingredients until wellblended.

TASTEFORSEASONING.

MEXICANPORKMARINADE

Savory Spice Blend is the base note for thismarinade and uses the acidityfromtheredwinevinegartobreakdownthemeatandmakeitsupertender.Ifyouwantmoreheat,add½teaspoonofcayennepepperorafewdropsofhotsaucetothemarinade.

Makesjustover1cup

3ouncesredwinevinegar

¼cupSteakSauce(page57)½cupgrapeseedoil(cansubstitutevegetableorcanola)2tablespoonsSavorySpiceBlend(page32)2garliccloves,peeledandcrushed

1teaspoonsalt

WHISKTOGETHERalltheingredientsuntilwellblended.Tasteforseasoning.

Creativeuses...•Iabsolutelylovethisasadressing.Especiallyspoonedgenerouslyoverfreshly

cuttomatoesandredonionslices.•Thismarinadeisdeliciousoverajuicysteakorporkchop.

•Mixwith½cupofapplesauceandservewithturkeyorhamontheholidays.•Marinateabonelessturkeybreast(4to5pounds)overnightforadelicious

turkeyLondonbroil.Simplybroileachsidefor4to5minutesandthenturntheheatdownto350°Fandfinishcookingfor20minutes.

LEMON-LIMEROSEMARYMARINADE

Thisismyfavoritemarinadeforporkloinandgrilledfish.Youdon’thavetousebothlemonandlime,butifyouhavethem,usethem.Driedrosemarycanbesubstitutedforfresh,justremembertouseone-thirdtheamountofdried.Youcanalsosubstitutethymefortherosemary.

Makes1cup½cupoliveoil3garliccloves,smashedandroughlychopped1lemon,juiced(plus½teaspoonofzest)1lime,juiced(plus½teaspoonofzest)2sprigsfreshrosemary(leavesonly),finelychopped1teaspoonsalt1teaspoonblackpepper

1teaspoondrymustard

WHISKTOGETHERalltheingredientsuntilwellblended.Tasteforseasoning.

Creativeuses...•Pouroverjasminericeandbabypeasforadeliciouslytangysidedish.•MarinateyourchickenpartsovernightwhenplanningadaytimeBBQ.•Myfavoriteuseofthismarinadeisgrilledswordfish.Simplyaddmarinadeto

fishforabout30minutesbeforegrillingandbrushthemarinadeonthecookedsideofthefish.Thecitruswillbeginthecookingprocesssoyourgrillingtimewillbeshort,about3to4minutesonthefirstsideand1to2minutesforsidetwo.

HAWAIIANFISHMARINADE

This fish marinade combines tanginess from the orange juice and cidervinegar, a salty bite of the garlic powder, soy sauce, and fish sauce, andslightly sweetnotes from thehoneyand ginger.Use it for light flaky fishorthickcutfirmfish.

Makes1cup

5ouncesoliveoil

½cuporangejuice2tablespoonscidervinegar2tablespoonssoysauce1tablespoonhoney2teaspoonsgroundginger

2teaspoonsgarlicpowder

¼teaspoonfishsauce3sprigsfreshthyme(leavesonly)

1teaspoonwhitepepper

WHISKTOGETHERallingredientsuntilwellblended.Tasteforseasoning.

Creativeuses...•Addcutuppineappleandanextrasprinkleofsaltforanaddedkick.•Whenyou’reinthemoodforastir-fry,cookyourproteinandvegetablesfirst,

andthenpourinabout½cupofthemarinade.StirtogetherandservewithAsiannoodlesorleftoverrice.

•Dice¼cupeachofredandyellowbellpepperandaddtomarinade.Useontopofgrilledfishorchicken.Ilovethisversionontopoffreshlyshuckedclamsandoysters.

SAUCES

Ilovecombiningsalvageingredientswithfreshingredientsto create a sauce that enhances and embraces the food Iprepare.TheEverythingSauceandPestoSaucearesimpleblender sauces, while the Gruyère, Cheddar, and BleuCheeseSauceutilizesa classicbéchamelpreparation.TheBBQ Sauce, Steak Sauce, and Tomato Sauce are slowerreductiontypesofsauces.

EVERYTHINGSAUCE

I’vecalledthissaucemyEverythingSaucebecauseit’spreparedfromalittlebit of this and a little bit of that. It is the perfect partner for literallyeverythingfrompastaandricetochicken,fish,pork,andsteak,oversteamedvegetablesaswellasasaladdressing,anditalsotastesgreatonsandwiches.Thissauceisagreatwaytouseupthatlastyogurtintherefrigerator,thelastbitofmayoandcapersatthebottomofthejar,andyourfreshherbsbeforetheygobad.Youcanuseonlyyogurtifyouwanttolowerthecaloriesandfat.

Makesabout1½cups½cupmayonnaise½cupplainyogurt¼cupfreshherbs(dill,thyme,sage,rosemary,parsley,oregano),roughlychopped2tablespoonscapers

2anchovies

½lime,juicedandzested2teaspoonsdriedcumin2teaspoonsgroundcoriander2teaspoonsredchiliflakes

2teaspoonssalt

BLENDTOGETHER all ingredients in a food processor or blender. Taste forseasoning.

Refrigerateinasealedcontainerforuptotwoweeks.

PESTOSAUCE

MysonMiles’sfavoritepastasauceispesto.Ilikecombiningfreshparsleyandbasilas I find straightbasilabit too “grassy.” If Ihaveonhand, IwilluseequalamountsofParmesanandRomano.A simplerFrenchvariation is tomakeyourpestowithoutpinenuts.Youcanfreezefreshpestoinanairtightcontainerorkeep forup to twoweeks in therefrigerator ifyouadda smalllayerofoliveoilontop(1tablespoon).

Makesabout¾cup1garlicclove,crushed¼cuppinenuts½teaspoonsalt(Kosherisbest)1cupfreshbasil,rinsedanddried1cupparsley,rinsedanddried2tablespoonsParmesan,grated2tablespoonsPecorinoRomano,grated¼cupoliveoil

PLACEADRYPANonmedium-lowheatandaddpinenuts.Shakepanbackandforthevery20to30secondssopinenutslightlytoast.Thiswilltakeabout2minutes.

MAKETHEPESTObycombininggarlic, toastedpinenuts,andsalt inasmallfoodprocessor.Pulseuntilachunkypasteforms.Addbasil,parsley,cheeses,andoil.Pulseuntilsmoothbutstillchunky.Tasteforseasoning.

MICHAEL’S SMOKY SINGLE MALT BBQSAUCE

Thisrecipeinvadesnotonlyyourspicecabinetbutalsoyourliquorcabinet.Ilikethesmokinessofsinglemaltscotchbutyoucanuseanyblendedwhiskeyorbourbonorleaveitoutaltogether.Thealcoholburnsoffsoyoudon’thavetoworryaboutanyonegettingtipsyfromtoomuchBBQsauce.Whatmakesthisrecipeeasytoprepareistheuseofthespiceblend.Foralittlemoreheat,add½teaspoonofcayennepepperoraddateaspoonofhotsauce.

Makes2½cups

1tablespoonoliveoil¼poundbacon(about3to4strips),cutinto½-inchstrips½onion,finelychopped4garliccloves,peeledandminced

1tablespooncidervinegar¼cupsinglemaltscotch1½cupsketchup3tablespoonsDijonmustard2tablespoonsWorcestershiresauce

2tablespoonshoney¼cupBBQSpiceBlend(page34)Salt

INALARGESAUTÉPANovermedium-highheat, addoiluntil shimmering.Add bacon strips and onion and cook for 8 minutes until onions soften andbaconiscrispy.Addgarlic,stir,andcookforanotherminute.

AWAYFROMTHEFLAME,addthevinegarandscotch.Reducefor2minuteswhilealcoholevaporates.Addketchup,Worcestershiresauce,honey,andspiceblend.Stirwellandlowertheheat.Simmerfor15minutes.Tasteforseasoning.Theadditionofsaltwillbringouttheflavors.

GRUYÈRE,CHEDDAR,ANDBLEUCHEESESAUCE

Thebase for this sauce is abasicwhite sauceand infuses the flavors of theherbsyouhaveonhand.IliketousethymeandgarlicbutIwillgladlyuseashallotorgreenonionandrosemaryorsage,ifthat’swhatIhave.Youcanbecreativeinblendingthecheeses.Simplyremovetherind,cutawayanydriedportion of the cheese, and cut into cubes. It is always best to use a largerquantityofthemildestcheeseandalesseramountofthesharpestorstrongestcheese.

Makes3cups2cupsmilk

1sprigthyme2clovesgarlic,unpeeledandsmashed2tablespoonsunsaltedbutter

2tablespoonsall-purposeflour1cupsharpcheddar,shredded½cupGruyèreshredded¼cupbleucheese,crumbled1tablespoonparsley,chopped,oruse2teaspoonsdriedparsley


Salt

GENTLY HEAT THE MILK, thyme, and garlic in a small saucepan over amediumheat.Lightlysimmerfor5minutestoinfuseflavors,butdonotboil.Setaside.

MELTBUTTERinaskilletovermedium-highheat.Usingawoodenspoon,stirin flour, and cook for 1 to 2 minutes. Stir constantly to keep lumps fromforming.Adjustthetemperaturesotherouxdoesnotbrown.

PLACEASTRAINEROVERTHESKILLETandslowlypourthewarmmilkintothe flour mixture. Increase heat to medium-high and whisk vigorously todissolveanylumps.Continuewhiskingassaucethickens,about5moreminutes.

STIR IN THE CHEESES, parsley, black pepper, and continue to cook untilsmooth.Tastethesauceandaddsalttoyourliking.

Morepossibilities...•Thebestwaytotestyourblendofcheesesistotrysmallamountstogetherona

plaincracker.Thiswillgiveyouanideaofthebalanceofflavorsandhelpyou

determinetheproportionsthatsuityourtaste.•Usethischeesesauceoveranykindofpasta,includingBacon,Truffle,4-Cheese

Mac‘n’Cheese(page222)•Pourovercookedvegetablesandserve,orplaceveggiesandcheesesauceinacasseroledish,sprinklewithbreadcrumbsandyourfavoritespiceblend,andbakefor10minutes.

•Stirin½cupofwhitewineforfondue.•Addcheesesaucetocookedgroundbeeffordeliciousnachos.

THEBESTBASICTOMATOSAUCE

There are thousands of recipes for tomato sauce. My preference is acombinationoffreshRomatomatoesthathavebeenslowroastedintheovenwithcannedSanMarzanotomatoes.Useanyvarietyoftomatoesanddon’tworry if they have become soft or bruised. A hint of fresh basil, bay leaf,garlic,someheatfromdriedchilies,andapinchofsugarroundoutmybasicsauce.Youcangowithaspicierversionbyincreasingtheamountofredchiliflake.Theredwineisoptional.

Makesabout3pintsofsauce

ROASTEDTOMATOES(Makes2cups)

2poundstomatoes,cutinhalf1teaspoonsalt1teaspoonpepper2tablespoonsoliveoil

4to5sprigsfreshthyme

TOMATOSAUCE

2tablespoonsoliveoil1teaspoonredchiliflakes

1onion

4garliccloves,peeled

1cupredwine

1cupRoastedTomatoes(seerecipebelow)1(28-ounce)canwholeSanMarzanotomatoes,crushedbyhand

1teaspoondriedoregano

¼cupfreshbasil(about4to6leaves),roughlychopped

1bayleaf

Pinchofsugar

Saltandblackpepper

ROASTEDTOMATOES

PREHEATOVENTO275°F. Place tomatoes, salt, pepper, oil, and thyme in asmallbowlandtosstocombine.Laytomatoesonabakingsheet,cut-sidedown.Drizzle ingredients from the bowl evenly over the tomatoes. Slow roast for 2hoursuntilslightlycharredandcaramelized.

TOMATOSAUCE

HEAT2TABLESPOONSOFOILinapanovermediumheat.Addchili flakesandgarlicclovesandpresstheclovesdownwiththebackofspoon.Whengarlicbegins tobrown, addonions and toss to coatwitholiveoil.Continuecookinguntil onions are slightly translucent, about 5 minutes. Add wine to deglaze.Reduceliquidbyhalf.

ADD ROASTED TOMATOES, canned tomatoes, oregano, half the basil, bayleaf,andsugar.Bringtoasimmerandcookfor15minutestothicken.

TASTE THE SAUCE, season with salt and black pepper. Add the remainingfresh basil and give the sauce a stir. Remove from heat to cool. Place in anairtightcontainerandrefrigerateuptotwoweeks.Youcanfreezethesauceforuptosixmonths.

Creativeuses...•Ahandfuloffreshchoppedherbsyouhaveonhandisagreatwaytofinishthis

sauce.•Addchoppedolives,capers,andanchovieseitherwhencookingtheonions(fora

strongsavorysauce)orwhenaddingthetomatoes(foramoresubtleflavorenhancement)foraPuttanesca-stylesauce.

•Slicedpeppersandredonionsmakeanicesweetaddition.Addtheminplaceoftheonionsandomitthesugar.

•Foraboldpastasauce,addsomegroundsausagetotheoilalongwiththegarlic.Whensausageiscookedthrough,addtheonions.Ilikelotsoffreshcrackedblackpepperinthissauce.

•Forasmoothtomatosauce,youcanblendthissauceintheblenderorfoodprocessor.

STEAKSAUCE

Although I usually enjoy the flavor of steak with no accompaniment, thissteak sauce is addictive over a NY strip, can be used to make a savorymarinade(MexicanPorkMarinade,page45),orasabaseforatangysaladdressing.ThissteaksauceisnotassweetasthefamousPeterLugersauceandlessvinegarythantheclassicA1.

Makesabout1½cups1mediumonion,sliced2garliccloves,crushed½cupketchup¼cuphoney2tablespoonscidervinegar2tablespoonssoysauce2tablespoonsWorcestershiresauce2teaspoonsdrymustard

1teaspoongroundginger

1teaspoonwholeallspiceberriesordriedallspice1lemon,juicedSalt

COMBINEALLINGREDIENTSinamediumpot.Bringtoaboilthenlowertheheatandsimmerfor20minutes,stirringoccasionallywhilethesaucethickens.

STRAINtoremovetheonions,garlic,andallspiceberries.Tasteforseasoning.Keeprefrigerated.

Creativeuses...•Trythistangysavorysauceasaglazeonchickenthighs,bakedintheoven.•Addatablespoontosautéedvegetablesforatangysidedish.•Iloveatablespoonofthissaucemixedintoleftoverbrownriceandcooked

broccoli.•ThissauceisterrificcondimentforbackyardBBQs.Tryitonhotdogsand

hamburgersinplaceofketchup.

VANILLABOURBONSAUCE

What can you pour a delicious velvety vanilla sauce over? Everything.Obviouslybreadpuddingjustwouldn’tbethesamewithoutadecadentsauce,butthisversionisamazingonjustaboutanydessert.Thecrucialingredientinthissauceisthevanilla.Makesureyoubuythebest,it’sworthit.

Makesabout1cup1tablespoonbutter3tablespoonslightbrownsugar1tablespoongranulatedsugar

1tablespooncornstarch½teaspoongroundcinnamon¼teaspoongroundnutmeg½teaspoonsalt

¾cupwholemilk1tablespoonbourbon

1tablespoonpurevanillaextract

MELTTHEBUTTERinamediumpot.Addbothsugarsandstiruntildissolved.Addcornstarch,cinnamon,nutmeg,andsaltandgiveastirtocombine.

WHISK IN THEMILK slowly. Add the bourbon and simmer for 5 minutes,continuingtowhiskwhilethealcoholburnsoffandthesaucethickens.

REMOVEFROMTHEHEATandallowtocool.Stirinthevanillaandaddsalttotaste.

The best vanilla is pure vanilla extract, not vanilla flavor or imitationvanilla.

Creativeuses...•Ifyoulikealmondflavororanyotherextractthatyouhaveonhand,useitin

placeofthevanillatocreateyourfavoritesauce.•Pourovericecreamandfreshlywhippedcream.•Takebrowniesandcookiestoanotherlevelofdeliciouswithadrizzleofwarm

sauce.•Ilovethissauceoverfreshblueberries,freshfruit,warmmuffins,spongecake,

andabowlofplainGreekyogurtwithslicedbananas.

MIXEDFRUITCOULIS

Makes1cup1½cupsmixedfruit½cupgranulatedsugar¼cupwater½lemon,juiced

PLACEMIXEDFRUIT,granulatedsugar,water,andlemonjuiceintoamedium

pot over high heat. Bring to a boil, then lower the heat to a simmer for 10minutes.Removefromheatandletcoolcompletely.

FORALESSCHUNKYSAUCE,pourcooledmixtureintoablenderandpurée.

FORACOULIS,strainthehotmixture.Refrigerateforuptotwoweeks.

Nexttobread,themostthrownoutfooditemisfruit.Whenfruitisoverripe,it isn’t very appetizing, exceptwhen you transform it into a sauce. A fruitcoulisiscookeddownfruitwithsugarthatisstrainedintoalightsauce.Youcanleaveoutthelaststepofstrainingtocreateachunkyfruitsauce.

CHAPTER5:REASONSTORISE

DishesforBreakfastandLunch

Challah French Toast with Crispy Ham and RoastedApples

SmokedSalmonandChiveScrambleenCroissant

SunnysideEggsinSpicyTomatoSauce

Bacon,Onion,andOliveSouffliche

HomemadeGranolaandOrangeZestVanillaYogurt

Rolled Crepes Stuffed with Mushrooms, Ricotta, andProsciutto

CrispyPotatoandTurkeySausageHashBrowns

VanillaPancakes

EGGS

Eggsarenotonlythemostcommoningredientinbreakfastand lunch dishes worldwide, but are also an amazing

salvagefacilitator.Thereisliterallynoendtothefantasticcombinationsofleftoversandvegetablesthatcanbeaddedtoscrambledeggstomakeahealthy,satisfying,costsaving,and salvaging meal. Experiment with the variety of thecontents from your produce drawer to add to crepes,pancakes, waffles, omelets, quiches, soufflés, and myfavorite, frittatas. I’ve created a souffliche (soufflé andquiche)youcanpreparebasedonyourtastesandwhateverleftoverorexcessitemsyouhaveinyourrefrigerator.

Other ingredients like several-days old bread, boiled orbaked potatoes, sun-dried tomatoes, anchovies, capers,roastedredpeppers,andendsofcheesecanbeindividuallyfeaturedorusedincombinationwithanyoftheeggrecipesin this chapter. Fresh herbs, grated Parmesan cheese andyourfavoritespiceblendcanhelpyoutransformordinarydishesandleftoversintodelicioussurprises.

HOWDOITELLIFMYEGGSARESTILLGOOD?Eggshaveashelflifeofaboutonemonth.Store-boughteggshaveanexpirationdate and in most cases will be safe for a short time after that date. The beststoragepracticeistokeeptheeggsintheoriginalcartonandplaceinthemiddleoftherefrigerator.Idon’trecommendtakingtheeggsoutoftheiroriginalcartonorpackagingandplacingthemintheplasticeggtraylocatedontherefrigeratordoor. The door temperature can be 5 to 10° higher than the middle of therefrigeratorandwillshortentheshelflifeofyoureggssignificantly.

Ifyouaren’tsureifyoureggsarefreshenough,thereareseveraltests.Thefirstistheopeneggtest.Crackoneopenandseeifthereareanyoffodors.Iftheyolkis flat and not sitting up in the albumen (egg white) or if it has a cloudyappearance,don’tuse it.The second test is the slosh test.Gently shake an eggclosetoyourear.Ifyouhearasloshingsound,tossit.Lastly,themostaccurateisthewatertest.Placeanegginabowlofwater.Ifitsinkstothebottom,it’sfresh,aboutaweekold.Ifitsinkstothebottombuttipsslightlyupward,it’sabouttwotothreeweeksold,stillsafetoconsume.Iftheeggbobsunderthesurfacewithjustthetipbreakingthesurface,it’saboutthreetofourweeksoldandstillokay.Ifitfloatstothetop,throwitaway.Thishappensbecausethereisasmallpocketofair inside theegg that increases insizeover thecourseof four to fiveweeksfromwhenitwaslaid.

Hard boiled eggs will stay fresh in the refrigerator for up to seven days ifwrapped inplasticwraporplaced inanairtightcontainer. Idon’t recommendfreezingwholeeggs,raworhardboiled,althoughifyouhaveleftovereggyolks(fromusing thewhites), you can blend the egg yolks and freeze in an airtightcontainer.

CHALLAHFRENCHTOASTwithCrispyHamandRoastedApplesChallah

bread,eggbread,orbriocheis thebest for frenchtoast. My mother, my sister, and I have beenmaking it with challah bread since I canremember;my twist on the classicmethod is thesmearofhoney.Useyourowncreativitywiththestackingofthebreadslices,apples,andham.Anyappleonhandwilldo.Ifyourapplesarebruised,simply cut away those areas, as the rest of theapplewillbefine.Yourfrenchtoastwillbebetterif the bread is slightly dried out. Challah is bestbecause of the slight sweetness and the delicatesmoothcrust.

Serves24slicesham,thinlyslicedBlackpepper1apple,cored,quarteredandslicedto½-inchwedges4tablespoonsbutter(2tablespoonsmeltedfortheapples)¼cupmaplesyrup1teaspooncinnamon

3eggs

¼cupmilk

1tablespoonheavycream

½teaspoonpurevanillaextractSalt4slicesofdayoldchallahbread,sliced1½to2-inchesthick

1tablespoonhoney

1cupassortedfreshfruitforgarnish1tablespoonconfectioners’sugar(powderedsugar)

PREHEATOVENTO400°F.

LAYTHESLICESOFHAMonapieceoffoil,coarselygrind1teaspoonofblackpepperoverthem,andplaceintheovenuntilcrispy,about8minutes.Youcanuseabakingorcookiesheet.

INASMALLBOWL,tossapples,2tablespoonsmeltedbutter,maplesyrup,and½ teaspoonof cinnamonuntilwell coated.Pour contentsofbowl intoa smallroastingpanandplaceintheovenfor10minutes(atthesametimeastheham).Applesshouldbesoftandcaramelized.

WHISKEGGS,MILK,CREAM,vanilla,remaining½teaspooncinnamon,andapinchofsaltinashallowglassbakingdishuntilwellcombinedandfoamy.Soakchallahslicesonbothsidesintheeggmixtureuntilliquidismostlyabsorbed.

MELT2TABLESPOONSOFBUTTERinanon-stickfryingpanoveramediumto medium-high heat. Once the butter is completely melted and bubbly, addslicesofegg-soakedchallahtothepan.Oncewellbrowned,about3to4minutes,flipover.Brushhoneyovercookedside (usingapastrybrushor thebackofaspoon). Once the second side is crisp, flip all pieces so the honey-sidemakescontactwithbottomofthepanfornomorethan10seconds.Fliptheslicesonelast time, creating a nice caramelization on both sides. Youwant your frenchtoasteggyandmoistontheinsideandbrownandcrispyontheoutside.

TOASSEMBLE,taketwolargeplatesandarrangewithfreshfruitsuchasbanana

slicesorstrawberries.Place1sliceoffrenchtoastoneachplate,spoonhalfoftheroasted apples on each slice, and then 2 slices of crispy ham. Gently lay thesecondpieceof french toaston topof theham,slightlyaskewfromfirstpiece.Topwithmore apples and remaining crispyham slices.Using a small strainergentlyshakeconfectioners’sugarovertheentiredish.

Creativeuses...•Youcanuseanytypeofseveral-daysoldbread,suchasthick-

cutwhiteorwheatbread,brioche,orartisanalbread.•Iliketoslicethecookedfrenchtoastinto1-inchsticksand

keepthemwarmintheovenuntilthekidsarereadyforbreakfast.ServeittothemwithasmallbowlofwarmNutellafordipping.

•Raisinbreadisabsolutelydeliciouswithadrizzleofmaplesyrup.

SMOKEDSALMONANDCHIVEScrambleenCroissant

At the price of smoked salmon, you don’t want to have to throw it away.Althoughyoucanusemyriad ingredients foraneggscramble, this isoneofthemostdecadentcombinations.Asimple toppinghere includesadollopofcrèmefraîcheandageneroussprinkleofLoveRub(page29).

Serves48minicroissants

8eggs

2tablespoonschives,finelychopped2tablespoonsParmesancheese,grated2tablespoonsbutter

1tablespoonoliveoil

¼poundsmokedsalmon(about4slices),coarselychopped2tablespoonscrèmefraîche1tablespoonAll-PurposeLoveRub(page29)1tomato,deseededanddiced(optional)

PREHEATOVENTO400°F.Cut the top one-third off each croissant and carefully scoop out most of thedough from the bottom.Place tops andbottomson a cookie sheet andput inovenfor3to5minutestocrispupthecroissants.

WHISKTOGETHEREGGS,CHIVES,andcheese inamediumbowl.Heat thebutterandoil inanon-stickpanovermediumheat.Pourtheeggmixture intothepanoncethebutterstartstobubbleandthenturntheheattolow.Stirwithawoodenspoon,notallowingtheeggstobrown.Oncetheeggsarealmostset,foldin the smoked salmon and continue cooking until a small amount of liquidremains. Youwant to leave the eggs slightly runny and wet because they willcontinuecookingonceyouremovefromtheheat.

SPOONTHEEGGSINTOTHECROISSANTbottomandfinishwithadollopof crème fraîche, a sprinkle of Love Rub, and chopped tomatoes (optional).Replacethecroissanttopandserve.

Creativeuses...•Thisrecipeusesday-oldcroissants,butasmallbriochebunorasourdoughroll

wouldworkjustaswell.•YoucantopthisdishoffwithmyEverythingSauce(page49),sourcream,or

gratedcheese.

SUNNYSIDEEGGSInSpicyTomatoSauce

Have you ever seen someone order eggs for breakfast and then proceed tosqueezeketchuponthem?Thisrecipeisarefinedwayofcombiningeggsand

freshtangytomatosauceandisaheartyandsavorybreakfast.

Serves2EGGS3cupsTheBestBasicTomatoSauce(page54)

4eggs

1tablespoonParmesancheese,grated

SOURDOUGHTOASTS½sourdoughbaguette

1tablespoonoliveoil

Saltandblackpepper

1garlicclove,peeled

1teaspoonsmokedpaprika1tablespoonParmesancheese,grated


FORSOURDOUGHTOASTS,cuttheendsoffthebaguetteandsaveonehalfformaking croutons or breadcrumbs at another time. For the other half, slice thebaguette into½-inch slices on an angle. Lay slices on a baking sheet, drizzle atablespoonofoliveoilovertheslicesandsprinklewithsaltandpepper.Bakefor3to5minutesuntillightlytoasted.Takeeachindividualtoastandscrapetherawwhole garlic very lightly on one side. Sprinkle paprika and freshly gratedParmesanoverthegarlic-scrapedsides.

WARMTHETOMATO SAUCE in amedium-sized pan. Crack 2 eggs into asmallbowl.Withthebackofa largespoon,makeasmallwell inthesauceandslowly pour the eggs into the well. Repeat again with second set of 2 eggs.Sprinkle Parmesan (freshly grated if available) over the eggs and sauce, and

cover. Cook until top of sunny side eggs begins to cloud over. Serve withsourdoughtoasts.

Creativeuses...•Ifyoudon’thavetimetomakefreshsauceandjusthappentohavehalfajarof

tomatosauceinyourrefrigerator,usethejarsauceinplaceofTheBestBasicTomatoSauce.

•Useanydayoldbaguetteifyoudon’thavesourdough.

BACON,ONION,ANDOLIVESOUFFLICHE

Justreadtherecipetitleagainandyouwillgetwhythisissooodelicious!I’venamed thisa soufflichebecause it’s eggyandcreamyandhasabreadcrustlikeaquichebutit’salso lightandairy likeasoufflé.This isagreatwaytouseyourleftoverbread,thelastfewstripsofbacon,theopenjarofolives,andthe last bit of hard cheese. I’musing black olives in this recipe butuse anyolivesyouhaveonhand.Ifyourolivesareinbrineorastrongflavoredliquid,rinsethembeforeputtingtheminyoursouffliche.

Serves45slicesdayoldbread,crustsremoved,torninto2-inchpieces1cupmilk,heated4slicesbacon,cutintocrosswisestrips

4tablespoonsbutter

1largeonion,thinlysliced2sprigsfreshthyme(leavesonly)1teaspoonanchovypaste(or2anchovies,finelychopped)½cupblackolives,chopped4eggs,separated¼cupheavycream½cupParmesancheese,grated¼cuphardcheese,grated(Gruyère,sharpcheddar)

2teaspoonsoliveoil

Blackpepper

PREHEATOVENTO350°FGrease4(4-ounce)ramekinswithbutter.

POURHEATEDMILKoverthebreadpiecesinamedium-sizedbowlandsoakfor5minutes.

INANON-STICKPANoveramedium-highheat,cookthebaconuntilcrispy.Removebaconwith slotted spoonand set aside.Placeonions in the samepanandaddbutter, thyme,anchovypaste,and2 teaspoonsofoil.Cookovera lowheatfor10minutes,stirringfrequently.Setasidetocool.

INASEPARATEBOWL,whiskeggyolks,cream,¼cupoftheParmesan,andthe grated hard cheese. Add cooled onionmixture, bacon, olives, and soakedbread.Stirtocombine.

WHISKTHEEGGWHITESuntil they formstiffpeaks.Fold themgently intothe egg mixture. Pour equal amounts into ramekins and bake for 15 to 20minutes.Oncesoufflichesaregoldenbrownincolorandhavepuffedupoverthetop of the ramekins, take out of the oven and sprinkle each with remainingParmesan,blackpepper,andadrizzleofoliveoil.Serveimmediately.

Creativeuses...•Turkeybaconorsausageworksjustaswellasbacon.Youcan

evendiceupsomeleftoverhamandcookuntilcrispy.•Addinleftovercookedvegetablesinplaceoftheolivesandgrate

yourfavoritecheeseintothemixture.•Leaveoutthebacon,onions,andolive,andsimplydoacheese

souffliche.Delicious!

HOMEMADE GRANOLA ANDORANGEZESTVanillaYogurt

I love granola but I don’t like dry way-too-crunchy granola that feels likepebbles.Thisrecipehasagoodcrunchandalsoanicechewytexture.It’snottoosweetandgoeswellwithyogurtorbyitself.Useanycombinationofmixed

nutsanddriedfruitthatyouhaveinyourkitchen.Thisisagreatwaytouseupexcessdrygoodsinyourpantryaswellascreatingahealthysnackforthefamily.

Makes5cups

GRANOLA

2cupsrolledoats

1cupshreddedcoconut(sweetenedorunsweetened)¾cupmixednuts½cupflaxseeds1½cupsdriedfruit(raisins,driedcranberries,apricots,ordates)

3tablespoonsbrownsugar

½teaspooncinnamon3tablespoonshoney2tablespoonsagavesyrup

1teaspoonvanillaextract

¼cupvegetableoil

ORANGEZESTVANILLAYOGURT2(4-ounce)containersplainyogurt1orange,juicedandzested

1teaspoonvanilla

GRANOLA

PREHEATOVENTO275°F.Placealldryingredientsinalargebowl.Mixtogetherwithyourhands.

INASMALLBOWL,lightlywhisktogetherthehoney,agavesyrup,vanilla,andoil. Once completely blended, pour over the dry mixture and using a plastic

spatula,makesuretheoatsarethoroughlycoated.Pourontoabakingsheetandspread out to a thin layer. Place in the oven for 1 hour, stirring and turninggranola every fifteenminutesusingyour spatula.This is a crucial step tokeepgranolafromburning.

TAKEOUTOFOVENANDLETCOOL.Breakup largepiecesandplace inasealableplasticbag.ServewithyogurtandMixedFruitCoulis(page60).

ORANGEZESTVANILLAYOGURTPlace a double layer of cheesecloth into a strainer and place in the sink. Pouryogurt intostrainerand letdrain for40minutes.Removeyogurt toamediumbowl.Addorangezest, juiceof theorange,vanilla,andblend.Refrigerate for1hourbeforeserving.Servewithfreshgranola.

ROLLEDCREPESSTUFFEDwith Mushrooms, Ricotta, and Prosciutto

CREPEBATTER

1cupmilk

1egg

Salt

1½cupsflour

4tablespoonsbutter

FILLING

2tablespoonsoliveoil1½cupmushrooms,chopped½teaspooneach,saltandpepper2sprigsthyme(leavesonly)1shallot,minced

8ouncesricotta4slicesprosciutto,cutinto½-inchstrips

TOPPING½ cup of Gruyère, Cheddar, and Bleu Cheese Sauce (page 52) ½ cup breadcrumbs or Homemade

Breadcrumbs(page19)¼cupParmesancheese,grated

1teaspoonsmokedpaprika


CREPESMake crepe batter by whisking together milk, egg, and a pinch of salt in amedium-sizedbowl.Addhalftheflourandcontinuewhisking.Whenjustabout

incorporated,whisktherestoftheflourintothemixture.Addmeltedbutterandwhiskuntilsmooth.Letrestfor30minutes.

TOMAKECREPES, begin with an 8 or 10-inch non-stick pan overmediumheat. Once the pan is hot, wipe with butter and, using a 2-ounce ladle ortablespoon,pourbatterintothecenterofthepan.Swirlthepantocreateathinlayerofbatterandcookfor2minutes.Flipcrepeandcookthesecondsideforanotherminute.Removetoaplateandrepeatforall8crepes.

FILLINGTakethesamepanusedforthecrepesandadd1tablespoonofoliveoil.Oncetheoil is shimmering, add mushrooms to the pan and spread out in one layer.Drizzle another tablespoonof oil over them anddonot stir or shake the pan.After2minutes,movethemushroomsaroundwithawoodenspoonandaddtheshallots,thyme,salt,andpepper.Cookfor1minutelonger,stirringconstantly.

STIRINTHERICOTTAandremovefromtheheat.Foldintheprosciuttoandsetasidetocool.

FORTHETOPPING,combinebreadcrumbswithcheeseandsmokedpaprika.

FILLEACHCREPEwithabout2heapingtablespoonsoffillingandrollupthecrepes.Placethe8crepessidebysideinthebakingdishandpour½cupofthecheese sauce over them. Top with seasoned breadcrumbs and bake for 30minutes.

Creativeuses...•Combinericottawithleftovercookedvegetablesforaquickdeliciousfilling.•Anyleftoverchicken,turkey,orhamwillworkforthefilling.Trychopped

cookedchicken,peas,andchoppedchives.•Trycookedspinach,ricotta,andatouchofcrumbledbleucheese.Goatcheese

wouldalsobeadeliciousaddition.•Useroastedtomatoes(page54),basil,andtoastedpinenutsandaspoonfulof

mascarpone.•ForafillingwithaMexicanflavor,blendtogethersautéedonionsandpeppers,

shreddedcheese,beans,choppedparsleyorcilantro,andtwoteaspoonsofChiliSpiceBlend(page31).

•Iloveasweetfruitfillinginmybreakfastcrepes.Inamediumbowl,mix

togetherslicedoverripefruit,choppeddriedfruit(optional),ateaspoonortwoofbrownsugar,andasqueezeoflemon.Fillthecrepeswithfruitmixture,sprinklewithcinnamon,andbake.

Crepes are versatile because you can stuff them with so many deliciousfillings.IcreatedthisrecipewhenIdiscoveredahandfulofmushroomsandanopenedpackageofprosciuttoinmyfridge.Igrabbedthehalfcontainerofricotta,afeweggsandanhourlaterIhadafabulousbrunch.

Serves4(2each)

CRISPY POTATO AND TURKEYSAUSAGE

HashBrowns

Youcan’thaveaneggbreakfastwithoutcrispy,onionypotatoes.Thisdishismore like a potato and cheese tortilla from Spain than your traditionalAmerican hash brown.This is a great recipe to use up the potatoes on thecounterortheleftoverboiledorbakedpotatoes.Whenusingacookedpotato,skip the additional 20 minutes of cook time with the onions. If the rawpotatoeshave “eyes,” simply scoop themout.Don’tworryabout the lookofthe potato skin, you will be slicing and cooking them twice. They are bestwhencookedinacast-ironskilletbutanyheavybottomedpanwilldo.

Serves42potatoes

5tablespoonsoliveoil

2sprigsfreshrosemary,leavesonly,or1teaspoondriedrosemary2turkeysausagelinks,takenoutofthecasingandcrumbled1redonion,peeledandslicedthin

4eggs1cupmanchegocheese(orotherhardcheese),grated1tablespoonSavorySpiceBlend(page32)2tablespoonsflat-leafparsley,chopped1teaspooneachofsaltandblackpepper


AFTERWASHINGPOTATOES, thinlyslice thepotatoesby firstcutting theminhalflengthwiseandthen¼-inchslicesfromtheshortend.Placepotatoslicesinasmallcleantowelandsqueezeoutalltheexcesswater.Placeinalargebowl.

INAMEDIUM-SIZEDFRYINGPAN,heat1tablespoonofoil.Addrosemarytothepanfor30secondsto infusetheoilwithits fragrance.Addsausageandfryuntil golden brown and cooked through. Using a slotted spoon, remove thesausageandherbsfromthepanandplaceonapapertoweltodraintheexcessoil.

ADDANOTHER2TABLESPOONSOFOILtothepanandcookpotatoesandonionsoverhighheatfor2minutes.Lowertheheatandcontinuecookingfor20minutes,turningoccasionallyuntilpotatoesareslightlygolden.

COMBINEEGGS,CHEESE,SPICEBLEND,parsley, cooked sausage, salt, andblack pepper in large bowl.Add the potatoes andmix gently until thoroughlycoated.

WIPEOUTTHEPANwithasheetofpapertowel,addthelast2tablespoonsofoilandplacepanoverlowheat.Addthepotatomixtureandcookfor5minutes.While cooking, use a spatula to lift the potatoes and allow the eggs to hit thebottom of the pan. Place pan on the top rack of your oven and cook for anadditional 10minutes until entiremixture is set and golden brown.Once thehashbrown is takenoutof theoven, runa sharpknifearound theedgeof thepan,placealargeplateoverthepan,andinvertsopotatohashbrowncomesoutin one piece. Cut into wedges and garnish with a sprinkle of fresh choppedparsley.

VANILLAPANCAKES

1cupbuttermilk

1cupricottacheese

2eggs,separated2teaspoonsvanillaextract

2tablespoonssugar

½cupcakeflour½teaspoonbakingpowderPinchofsalt2tablespoonsbutter(forgreasingthegriddle)Confectioner’ssugar(powderedsugar)

PLACEAGRIDDLEovertwoburnersorusealargenon-stickpanovermediumhigh heat. In a large glass bowl, combine buttermilk, ricotta, egg yolks, andvanilla.Add sugar and gentlywhisk to dissolve. Sift the flour, baking powder,andsaltintoaseparatebowl,thenslowlyaddtowetmixtureasyoucontinuetowhisk.Mixuntilthoroughlyincorporated.

INASEPARATEBOWL,whiskorwhipthe2eggwhiteswithahandmixeruntil

theyturnfromfoamytostiffpeaks.Foldtheeggwhitesintothebatterbygentlystirringfromthebottomofthebowlwithasoftplasticspatula.

USING A PAPER TOWEL to hold a small piece of butter, quickly rub thesurfaceofthegriddleorpan.

USINGA SMALL LADLE (1 to 2-ounce) or a large spoon, pour the pancakebatter into the same spot on the griddle until youhave anice roundpancake.Youwantthegrillhotenoughthatsmallbubblesbegintoformonthetopsofthepancakes.Whenthebottomsof thepancakesaregoldenbrown, flipthemovercarefully andcookanother2minutes.Total cooking time shouldnot exceed5minutes.Servewarmwithadustingofconfectioners’sugar.

These pancakes are light and creamy in the middle, unlike your moretraditional cake-like pancake, and are a Sunday morning favorite at myhouse.Whenever I buy buttermilk, there is always half a quart left in therefrigerator.Otherthanbaking,mytoptwousesforbuttermilkareforfriedchicken and pancakes.Don’t let these pancakes sit for too long as they arebestwheneatenimmediately.Makes12to14(4-inch)pancakes.

CHAPTER6:SMALLPLATES

Horsd’oeuvresandAppetizers

WatermelonandGrapeTomatoSkewerswithFeta

CrispyFriedOlives,ArtichokeHearts,andBaconTruffleTaterTots

FreshShrimpPoachedinOliveOilandGarlic

GoatCheeseandMeltedLeeksenCroutewithRaspberrySauce

Mini Sea BassWellington with Roasted Asparagus andDillCrèmeFraîche

Flat Iron Steak “Sushi Roll” with Spicy Scrambled EggsandSmokedSalmon

Prosciutto-WrappedShrimpwithAvocadoandMango

Roasted Red Pepper “Sushi Roll” Stuffed with ItalianSausage

BruschettawithGoatCheeseandSun-driedTomatoes

AsparagusRicottaBruschettawithCrispyFriedShallots

Seared Scallop on Toast with Avocado, Cucumber,

Tomato,andMangoSalsa

HOWMANYHORSD’OEUVRES?

Cooks find it difficult to plan how many hors d’oeuvres to prepare before adinnerandhowmanytopreparewhenthenibblesarethefeaturedmeal.Iliketoputhorsd’oeuvres into twocategories:one-biteand two-bites.Thereare somehorsd’oeuvresthatyoupopinyourmouthandslightlylargeronesthatyoubiteintoatleastonce.Tokeepitsimple,ifyouareservingalighttomediumdinnerafter hors d’oeuvres, then consider serving six “bites” before the meal, whichcould be six to twelve pieces depending on the item. A skewered item(WatermelonandGrapeTomatoSkewerswithFetapage90), is usually two tothree bites, while a mini puff pastry hors d’ oeuvre (Goat Cheese andMeltedLeeksenCroutewithRaspberrySaucepage97)canbeeateninonetotwobites.Atypicaltwo-hourcocktailpartywithoutdinnerwouldrequireapproximatelytenbites,whileadinner-timeeventshouldprovideclosertotwentybitessincemostpeoplewon’tbehavingdinnerafterward.

•Makesuretoincludevegetarianorveganoptionsforthosewhodon’teatmeat.

•Avarietyofhotandcolditemswillsatisfymorepeople.•Ayoungercrowdtendstoeatmorethananoldergroupofguests.•Guestseatmoreatcasualeventsthantheydomoreformalevents.

Theeasiestwaytodeterminehowmanyhorsd’oeuvrestohaveandhowmanyof each item to prepare, is to first identifywhat kindof event you are having.Longer parties where the hors d’oeuvres are themeal requiremore variety aswell.Conversely,ifthehorsd’oeuvresprecedeameal,youshouldofferfewer.Ihaveprovidedacharttogiveyouaballparkideaofhowtoplanandprepareforjustaboutanyoccasion.

Every appetizer in this chapter benefits from using one or more salvageingredients, thereby reducing the cost and making home entertaining moreaffordable.Manyappetizerscanbemadeaheadoftimeandreheatedwhenyourguestsbegintoarrive.

WATERMELON AND GRAPETOMATOSkewerswithFeta

Notonlydotheseskewerslookscrumptiousandcolorful,theyarerefreshingandsatisfying.Thisistheperfectnibbletocomplementmeatorchickenhorsd’oeuvreswhenservingmorethanoneitem.

Serves2(6skewers)½pintgrapetomatoes,slicedinhalf

1teaspoonsalt

1cupwatermelon,cutinto1-inchcubes

1tablespoonoliveoil

¼cupfeta,crumbled6(6-inch)woodenskewers

PLACETOMATOESINASMALLBOWLandtosswithsalt.Letthetomatoessitfor20to30minutestobringoutthenaturalflavors.

STARTINGWITH A TOMATO HALF, alternate with watermelon pieces bypiercingfruitinthemiddleandslidingdowntheskewer.Leaveabout½inchoneachend.Finishwithatomatohalf.Layskewersonaplatter,drizzlewitholiveoil,andsprinklegenerouslywithfetacheese.

Creativeuses...•Cherrytomatoesworkwellasdootherfruitssuchasgrapes.Goatcheeseworks

wellifyouhaveit.•Foramoreexoticskewer,trykiwi,pineapple,andmangowithasprinkleof

driedcoconutinplaceofcheese.

CRISPY FRIED OLIVES, ARTICHOKEHEARTS,andBaconTruffleTaterTotsAsimplebreadingtechniquetransformstheserefrigeratorstaplesintoscrumptious

snacksoracrispyappetizerwhenservedtogether.Anypittedolivewilldoaslongasyourinsethempriortobreading.Iliketosoaktheminbuttermilkovernighttoeliminatethebrinyflavor.Youcanuseanysoftcheesetostuffyourolives,or frythemwithoutcheese.

Serves44ouncespittedolives(about14–16olives),drainedandrinsed

1cupbuttermilk4ouncesartichokehearts,drainedandrinsed

8ouncesmashedpotatoes2stripsbacon,cutintocrosswisestrips1teaspoontruffleoil(optional)2tablespoonsAll-PurposeLoveRub(page29)BREADINGSTATION1cupflour

2eggs1teaspoonchilipaste(orspicymustard)

1cupbreadcrumbs2teaspoonsAll-PurposeLoveRub(page29)Salt

4cupsvegetableoil

AFTERRINSINGOLIVES,placeinaresealableplasticbagwithbuttermilk.Sealand place in the refrigerator for an hour before breading. You can soak themovernight if youhave the time.This removesall the salt and theacidityof thebuttermilk softens theolive aswell.Dry theolives andartichokeheartswith apapertowel.

ADD BACON TO AMEDIUM-SIZED PAN and place over a medium heat.Cook bacon until crispy and remove to a paper towel to drain excess oil.Combinemashedpotatoes,bacon,truffleoil,andspiceblend.Withwethands,takeaheapingtablespoonofpotatomixtureandshapeintoashortthickcylinder(likeatatertot).Repeatwithremainingpotatoes.

SETUPYOURBREADINGSTATIONwiththreeshallowbowls.Placeflourinthefirstbowl,theeggsandchilipasteinthesecondbowl,andbreadcrumbswithspiceblendinthethird.Addagenerouspinchofsalttoallthreebowlsandmixuntiltheingredientsinallbowlsarewellcombined.

GENTLYROLLOLIVES,ARTICHOKES,ANDTATERTOTS in theseasonedflourandshakeoffanyexcess.Next,placethemintheeggmixturethenintothebreadcrumbs.Makesureallitemsarecompletelycoveredwithbreadcrumbsandplaceonaplatter.Whenyouarefinishedbreadingalltheitems,placetheplatterintherefrigeratorforanhoursothebreadingcanset.Thisisanimportantstep

toavoidyourbreadingfromcomingoffintheoil.

HEAT OIL IN A MEDIUM POT until a deep frying thermometer reachesbetween350°and375°F.Ifyoudon’thaveathermometer,placeasmallcubeofbread into the oil. If the bread browns in 60 seconds, the temperature isapproximately360°F.

FRYINSMALLBATCHESwithoutovercrowdingthepot.Whentheolivesandartichokes float to the top, remove themfromtheoilwitha slottedspoonandplaceonapapertowel.Immediatelysprinklewithspiceblend.Potatoeswillneedanother2minutes.ServewithtartarsauceorChiliMayo(page104).

FRESHSHRIMPPOACHEDinOliveOilandGarlic

One of my favorite ways to cook shrimp is to poach them so they don’tovercook.Theoil, flavoredwithpungent garlic and fiery chiles in thisdish,givesyou tender shrimp thatareperfect forpartofa tapas spreadorasanappetizer.

Serves61poundmedium(16to20perpound)rawshrimp½cupoliveoil¼teaspooncrushedredpepperflakes1lemon,halved2garliccloves,thinlysliced¼cupchoppedfreshparsley1teaspoonsmokedSpanishpaprika(pimentóndelavera)Saltandblackpeppertotaste

PEELANDDEVEINSHRIMPleavingtailsattached.Rinseshrimpandpatdryonpapertowels.

COMBINEOIL,CRUSHEDREDPEPPERFLAKES,lemon(cut-sidedown),andgarlicinasmallsaucepan.Cookoverlowheatfor8minutesoruntilgarlic isgoldenbrown.Becarefulnot toburn thegarlic.Addshrimp, stir to coat, and take the pan off the heat. Cover the pan and allowshrimptopoachfor10minutes.

TRANSFERSHRIMPTOAPLATTERandspooncrispygarlicandoliveoiloverthem.Toserve,squeeze lemonfromoilovershrimpandsprinklewithparsley,paprika,salt,andpepper.Servehotoratroomtemperature.

The shrimp can be prepared up to twodays in advance and refrigerated,tightlycovered.Reheatthemintheoliveoilpriortoserving.

GOATCHEESEANDMELTEDLEEKSenCroutewithRaspberrySauce

Thisdeliciousone-biteappetizercanbepreparedwithanytype of onion you have on hand. When I have a fewscallionsoraleftoverleekinmyrefrigerator,Ilovetomakethishorsd’oeuvre.Ipreferastronggoatcheesebutyoucanusebrie,bleu,oranysoftcheese.Thesweetraspberrysauceisoptionalbut isawonderfulcompliment to the saltinessofthecheese.Useanyberriesyouhaveonhand.

Serves4SAUCE(optional)½cupraspberries2tablespoonsgranulatedsugar

2tablespoonswater

PASTRY

1sheet(12by16-inch)puffpastryFlourforrollingoutthepastry

1tablespoonoliveoil1leek,onion,or3scallions,roughlychopped

Salt

2ouncesgoatcheese1egg,beaten


COMBINEBERRIES,SUGAR,ANDWATERinasmallpotandbringtoaboil.Continueboilingfor5minutes,thentakeoffheattocool.Puréeinablenderorfoodprocessorandstraintoremoveseeds.

PLACEASMALLPANOVERMEDIUMHEATandaddoil,leeks,andapinchof salt. Shake thepan to coat the leeks andkeep them fromburning. (Use thesameprocedureifusinganonionorscallion).Turntheheattolowandcontinuecookinguntilleeksarewiltedandbeginningtobrown,about3minutes.Setasidetocool.

ONAWELL-FLOUREDSURFACE,rolloutthepuffpastryto¼inch.Usingasharpknife,cutdoughinto12equalsquares.Placeasmallpinchofleeksinthecenterofeachsquare.Placeasmallpieceofcheese(aboutthesizeof1teaspoon)ontopoftheleeks.Foldthecornerclosesttoyouoverthecheeseandthenfoldthetwo“wings”oneithersidetowardthemiddleasyourollthepastryforward.Youwant toendupwith the leeksontop.Cutawayanyexcessdough.Repeatwiththeremainingsquaresandplacethemonalightlygreasedcookiesheet.

USINGAPASTRYBRUSH,lightlycoatthesurfaceofeachpastrywitheggwashandplaceintheovenfor8minutes,oruntilpastryisgoldenincolorandpuffed.Servewarmwithraspberrysauce.

Creativeuses...•Puffpastryissoversatileandcantransformmanyofyourleftoveringredients

intodeliciousappetizers.TrychoppedcookedvegetableswithasprinkleofParmesancheese.

•Adelicioussaltyhorsd’oeuvrecombinescreamcheeseandsmokedsalmoninthepuffpastry.

•Alsodeliciousinpuffpastryaredriedfruits,suchasdates,complementedwithbleucheese.

HOWTOCLEANLEEKS

Cutofftherootendandapproximately2inchesofthegreenend,thenslicetheleekinhalf,lengthwise.Slicetheleekhalvesinto½-inchcrosswisestrips

and place in a bowl of cold water. Give the leek pieces a stir with yourfingersandthencarefullyremovethepiecesthathavefloatedtothetop.Becarefultoallowthedirttosettletothebottomofthebowlasyouscoopupthecleanpiecesofleek.Drytheleeksinapapertowelbeforeusing.Canbedoneaheadoftimeandkeptinthefreezerinaresealablebag.

MINI SEA BASSWELLINGTONWITHROASTEDASPARAGUSandDillCrèmeFraîche

1sheet(12by16-inch)puffpastryFlourforrollingoutthepastry½cupcrèmefraîche(orsourcream)2teaspoonsoffreshdill,finelychopped8ouncesofseabass,cooked3asparagusspears,roughlychoppedOliveoilSalt1egg,beaten


GENTLYSAUTÉtheasparagusinapanwitholiveoiluntiltheybegintobrown.Removetocool.

COMBINE CRÈME FRAÎCHE AND FRESH DILL in a small bowl. If crèmefraîcheistoostiff,addasqueezeoflemon.Keeprefrigerateduntiluse.

ONAWELL-FLOUREDSURFACE,rolloutthepuffpastryto¼inch.Usingasharpknife,cutdoughinto8equalsquares.Placeateaspoonofasparagusinthecenterofeachsquare.Place1ounceofseabass(abouta1½to2-inchpiece)ontopof theasparagus.Foldthecornerclosest toyouover thefishandthenfoldthetwo“wings”oneithersidetowardsthemiddleasyourollthepastryforward.You want to end up with the asparagus on top. Cut away any excess dough.Repeatwith the remaining squares andplace themon a lightly greased cookiesheet.

USINGAPASTRYBRUSH,lightlycoatthesurfaceofeachpastrywitheggwashandplaceintheovenfor8minutesoruntilpastryisgoldenincolorandpuffed.Servewarmwithcrèmefraîche.

Creativeuses...•Tryanywhiteflakyfishliketilapiaorflounderinsteadofseabassandcombine

withfreshcutorroastedtomatoes(page54).Thetomatoeswillsoftenandsweetennaturallyasthepuffpastrycooks,andthefishwillbecookedperfectly.

•Useleftovercookedmeatorchickeninsteadoffish.Combinewithvegetablesandfreshherbsyouhaveonhand.

Leftover fish is one of themost difficult things formost cooks todealwith.Reheating fishusually results inadry rubbery texture.After “pigs inablanket,”my favoritepuffpastryappetizer is fishwitharoastedvegetable,dippedincrèmefraîchewithherbs.Thisversion uses leftover sea bass and a few spears of asparagus thatdidn’tmake it to the steamer.Some freshdillanda sheetofpuffpastryoutofthefreezer,andyou’llhavearichanddelicioushorsd’oeuvre.Sourcreamworksifyoudon’thavecrèmefraîcheoryoucansqueezehalfa lemoninto8ouncesofcreamcheeseandwhipuntilsmooth.

Serves4

FLATIRONSTEAK“SUSHIROLL”

with Spicy Scrambled Eggs and SmokedSalmonMyversionofsteakandeggsbeginswitha perfectly cooked leftover NY strip (or anyleftover steak), sliced thin and wrapped aroundwell-seasoned scrambled eggs. The addition ofsmokedsalmonandtroutcaviarisaspecialtreatthatgives the finalplateelegance ifyouhavetheingredientsonhand.

Serves412ouncescookedsteak(8slices),roomtemperature,slicedonthebiastoabout¼-inchthickness

2eggs

½tablespoonbutter½teaspoonSrirachaorchilipaste(optional)½cupcrèmefraîche1teaspoonAll-PurposeLoveRub(page29)4ouncesofsmokedsalmon,cutinto½-inchwidestrips

1ouncesmokedcaviar

1tablespoonchives,finelychoppedSaltandblackpepper

MELTTHEBUTTERinanon-stickpan.LightlybeattheeggsandSrirachaandpourintothepan.Scrambleuntillightandfluffy.Addapinchofsaltandsomeblackpeppertotaste.

MIXCRÈMEFRAÎCHEwithspiceblenduntilcombined.

ROLLSTEAKSLICEaroundasmallspoonfulofeggsandplaceonaplatterwith

eggs facing upward. Wrap each steak and egg bundle in a strip of smokedsalmon, topwith a small dollop of crème fraîche,¼ teaspoonof caviar, and asprinkleofchives.

PROSCIUTTO-WRAPPEDSHRIMPwithAvocadoandMango

Many households across the country have these or similar ingredients onhand to work with: leftover cooked shrimp, ham or prosciutto (or baconworkswell),aripeavocado,amango(orpapayaorkiwi),andanylargeleaflettuce.Thisrecipeisallaboutflavorandtexturecombinations.Youhavethecool lettuce, the crispy prosciutto, tender shrimp, creamy avocado, sweetmango,andtheperfectlyspicedchilimayototie itall together.Ifyoudon’thaveshrimponhand,youcansubstitutescallopsandevenchunksofcookedfish.

CHILIMAYO½cupmayonnaise1tablespoonAll-PurposeLoveRub(page29)½lemon,juiced

1teaspoonoliveoil

SHRIMP

8largecookedshrimp(orseebelowforcookingmethod)4slicesprosciutto,cutinhalflengthwise

8lettuceleaves

1avocado,cutinhalf,removedfromskin,andcutinto½-inchslices1mango,cutinto½-inchslices

PREHEATOVENTOBROIL.Rinse and pat dry 8 lettuce cups and refrigerate until ready to serve. Squeezefreshlemonjuiceoverslicedavocado.

CHILIMAYOCombinemayonnaise, spice blend, lemon juice, and olive oil. Seasonwith saltandblackpepper.

WRAPTHEPROSCUITTOaroundeachshrimpsoitoverlapsbyabout½inchandstickwitha toothpick tohold inplace.Placewrappedshrimponabakingsheetandplaceontoprackofoven.Broilfor2minutesandthenturntheshrimpforanother2minutesoruntilprosciuttoisslightlybrownandcrispy.

TOSERVE,smearmayoontheinsideofthelettucecup,addashrimpandasliceofavocadoandmango.

Ifusing raw shrimp, season the shrimpwellwith salt andblack

pepper and preheat oven to 400°F. After wrapping the shrimpwithprosciutto,placeintheovenfor6to8minutesonthefirstside and an additional 3 minutes on the second side until theprosciuttoiscrispyandtheshrimpiscookedthrough.

Serves4

ROASTEDREDPEPPER“SUSHIROLL”StuffedwithItalianSausage

Once opened, a jar of roasted red peppers can get moldy within a week.Although there are several methods of extending the shelf life of thesedelicious tenderpeppers(seebelow), I like to transformthemintosushi-likerolls. You can stuff them with leftover hamburger, ground turkey, beef, orsausage,chopthemupinasaladoromelet,blendthemintoasauce,oreatthemwithapieceofcrustybread,roastedgarlic,andoliveoil.Thesestuffedpepperrollscanbemadeaheadoftimeandroastedrightbeforeserving.

Serves4

4 roasted redpeppers, sliced into2-inchwide strips (about 3 to 4 inches long)¼pound cookedgroundsausageorleftoverhamburgerorgroundbeef1tablespoonricotta(ormascarpone)

Redchiliflakes


COMBINEGROUNDMEAT,RICOTTA,andasprinkleofredchiliflakes.Withwethands,formsmallballs(about1tablespoon)andplaceontheinsideofeachpepper strip. Carefully roll the pepper until there is a slight overlap (about½inch),andsecurewithatoothpick.

PLACE THE ROLLS ON A BAKING SHEET so that ground meat is facingupward, andbake for10minutesuntil the edgesof thepeppersbegin to char.Removetoothpicksandserve.

STORINGROASTEDREDPEPPERS

Onceyouopena jarof roastedredpeppers,dependingon thebrand, theacidity levelof the solution, and the temperatureof your refrigerator, theshelf life can rangebetween several days and twoweeks.Tokeep roastedredpeppersafteropening(aswellasartichokeheartsandolives),fillthejarto the top with olive oil. You can also add vinegar, a natural bacteriainhibitor,tothejar.Freezingroastedredpeppers(betweensmallsheetsofwaxpaper)works aswell, and theywill last in the freezer for sixmonthswithonlyaslightchangeinthetexture.

BRUSCHETTAWITHGOATCHEESEandSun-driedTomatoes

Imadethismorethantwentyyearsagoformymotherandherfriendsathersummer house in Montauk, and they named it Love Bread. This couldpossiblybemy favoritebreadappetizerand is furtherproof thatbruschettashouldbeitsownfoodgroup.Useroastedtomatoesorroastedredpeppersinplace of or in addition to sun-dried tomatoes. Any spreadable cheese willworkhereand,asalways,leadwithyourfavoritefreshherbsorcombinationofdryherbs.

Serves8(2piecesperperson)1loafcrustybread(preferablyabaguette)


1teaspoonredchiliflakes1 tablespoon fresh thyme (leaves only), finely chopped, or 1 teaspoon dried thyme 1 tablespoon fresh

rosemary (leaves only), finely chopped, or 1 teaspoon dried rosemary 1 tablespoon parsley, finelychopped

1tablespooncapers,drainedandchopped4ouncesgoatcheese,softened½cupsun-driedtomatoesinoil,drainedandchopped¼cupParmesancheese,grated


Slicebaguetteinhalfhorizontallyandplacebothhalvescutsideupintheoven(directlyonrack)for3minutes,justenoughtolightlytoastit.

PLACEASMALLPANonamediumheat andadd4 tablespoonsofoliveoil.Addthechili flake,choppedherbs,andcapersandcookonmediumheatfor5minutestotoasttheherbs.

WHEN THE BREAD IS SLIGHTLY TOASTED, remove from the oven andspreadthegoatcheeseonbothhalves.Sprinklethechoppedsun-driedtomatoesover thegoatcheeseandputback in theoven for2 to3minutes to soften thecheeseandslightlycharthetomatoes.

REMOVEFROMTHEOVENandpourtheherbsinoilmixtureevenlyoverthebread. Finish with a generous amount of freshly grated Parmesan, cut intowedges,andserve.

ASPARAGUSRICOTTABRUSCHETTAwithCrispyFriedShallots

Mymotherlovesasparagus,andonanygivenweekwillhave4to6spearsinherrefrigeratorleftoverfromdinner.Youcansubstitutebroccoli,greenbeans,cauliflower, peas, or beans to make this topping. In Italy, bruschetta istraditionally a garlic-rubbed toast, toppedwith olive oil, vegetables,meats,and justaboutanything.Thisversioncontrastsasmoothcreamyasparaguspuréewithcrunchyslicedshallotsasthetopping.Redorwhiteonionscanbesubstitutedfortheshallots.

Serves44cupsvegetableoil1cupflour1teaspoonsalt

1teaspoonsmokedpaprika

1shallot,peeledandslicedthinintosmallrings½poundfreshasparagus½cupricottacheese2to3sprigsfreshthyme(leavesonly)1½teaspoonsalt½teaspoonblackpepper

4tablespoonoliveoil

1baguette,slicedhorizontally1garlicclove,peeledandwhole


HEATVEGETABLEOILINAMEDIUMPOTuntiladeepfryingthermometerreachesbetween350°and375°F.Ifyoudon’thaveathermometer,placeasmallcubeofbreadintotheoil.Ifthebreadbrownsin60seconds,thetemperatureisapproximately360°F.

COMBINETHEFLOUR,1 teaspoonsalt,and1teaspoonsmokedpaprika inasmallbowl.Addslicedshallotstothebowlandcoatcompletelywithflour.Dropin thehotoiland fry for1minuteuntil slightlygoldenandcrispy.Usingyourdeep-fryingscoop,removetheshallotstoapapertowel-linedplate,sprinklewithsalt, andsetaside. Ifyouaremakingmorebruschetta,youwillneed to fry theshallotsinbatches.

FILLAMEDIUMPOTabouttwo-thirdswithwaterandbringtoaboil.Add1tablespoonofsaltanddropintheasparagus.After60seconds, takepotoff theheatanddrain.Placeasparagusinabowlofsaltedicewater(icebath).Thiswillstop the cooking process and keep your asparagus bright green and crunchy.After a fewminutes, drain and transfer to amini foodprocessor.Add ricotta,thyme, salt, pepper, and 1 tablespoon of olive oil. Purée for 10 seconds untilsmooth.Setaside.

PLACEBAGUETTEHALVESonabakingsheet,drizzlewith1tablespoonofoilandplace in theoven for4 to5minutesuntil lightbrownandcrispy.Removefrom oven and let cool. Gently scrape the whole garlic on one side. This will

impartalotofgarlicflavor,sodon’toverdoit.

SPREADAGENEROUSLAYERofvegetable/ricottamixtureonbothbaguettehalves,thentopwithfriedshallots.Sprinklewithblackpepperanddrizzlewithatablespoonofoil.Cutintoslicesandserveimmediately.

SEAREDSCALLOPONTOASTwithAvocado,Cucumber,Tomato,andMangoSalsa Although this is one of the more elegantlooking dishes, the ingredients are simple, and Iusually have them available. The salsa can bealtered to suit your tasteor towhatyouhave inyour refrigerator. Substitutions can includepineapple for the mango and a simple salsa of

tomatoandcucumber.Thisdishalsoworkswithshrimpaswellasanyfishyoumayhaveonhand,either fresh or previously cooked. The toast ismoreofa“handle”andsomethingtosoakupthesalsa juices than an integral part of the dish, soyou can serve the scallops with just the salsa ormakethempartofasalad.

Serves4SALSA½avocado,diced½cucumber,diced1tomato,cutinhalf,pulpscoopedoutanddiscarded,diced½mango,diced1lime,zestedandjuiced1tablespooncilantro,finelychopped(optional)1teaspoonSavorySpiceBlend(page32)SCALLOPS8seascallops

1tablespoonoliveoil

Salt

PinchofSavorySpiceBlend4slicesofwheatbread,crustsremoved,cutinhalfdiagonallyCOMBINEALLINGREDIENTSFORSALSA

inaglassbowlandrefrigerate.

HEAT 1 TABLESPOONOFOIL in a non-stick pan overmedium high heat.Sprinkle salt on both sides of each scallop and place in hot pan. Cook for 3minutesandturntoseartheothersidefor2minutes.

TOASTTHEBREADUNDERTHEBROILERfor1to2minutesorinatoasteroven. Place a scallop in the center of each toast triangle and top with salsa.Sprinklewithspiceblendandserve.

CHAPTER7:THEBOUNTIFULBOWL

Mmm...mmm...Soup!

All-NaturalVegetableBroth

HomemadeChickenSoupwithDill

8VegetablePuréeSoup

RoastedTomatoandBasilSoup

AsparagusVichyssoise

WildMushroomBisque

VegetarianFrenchOnionSoup

SpicyTomatoGazpachowithLobster

Everyonewhoknowsmeknows I lovemaking soup. Soups are a greatwayofusing leftovers as well as vegetables that have passed their peak of freshness.EpicureGourmetMarket&Caféhas beenmakinghomemade soups formorethanfortyyearsandIamfortunatetohavehadtheopportunitytocreateanewline of all-natural soups for them.Most soups start with a basic beginning ofcarrot, celery, onion (or leek), and garlic, all ofwhich are rough chopped andthen softened over amediumheat.Amain ingredient and stock (orwater) isadded, and then the most important ingredient, time, works its magic. Basicsoupsandstockscanbemadeinaslittleas10minutesorcansimmerforhoursastheydevelopflavorandcomplexity.Thesoupsinthischapter(someofthemfromtheEpicurewithLoveline)rangefromclearbrothstopuréestochunkier

soups anddifferent typesof chili.They canbepreparedwith leftover items inyourrefrigerator,unusedingredientsthatarepasttheirprime,freshingredients,orincombinationwitheachother.

SOUPMAKINGTIPS1.TAKESTOCK—Mostchefswilltellyouthequalityofyourstockwill

determinethequalityofyoursoup.Althoughyoucanusewater,bouilloncubes,orcannedstocks,homemadestock(pages117–119)isalwaysbestandcantakeaslittleas10to20minutes.Stockalsofreezeswellsoyoucanstoreplentyinyourfreezer.

2.SOUPPARTNER—Soupscanbeenhancedwiththeadditionofoneormoreingredientsfromyourkitchen.Aswirlofyogurt,heavycream,sourcream,orcrèmefraîchegivessoupavelvetytextureandlightensthecolor.Adrizzleofoliveoilorinfusedoilscangivethesoupanotherlayerofflavorandrichness.TheadditionofgratedParmesancheese,aspoonfulofgoatcheese,oracrumbleofbleuorfetacheesecanbetheperfectfinisher.Crustybreadisthebestpartnerforyourhomemadesoup,butyoucanalsoaddatastycrunchbyaddinghomemadecroutons(page19).

3.REHEATING—Gentlyandslowlyreheatyoursoup.Neverletyoursoupcometoaboilasitcanscorchthesoupandaltertheflavor.

4.THICKENORTHIN—Althoughmostsoupstastebetterthenextday,theycanthickenaswell.Slowlyreheatwiththeadditionofalittlewater(about¼to½cup)orsomestock.Ifyoufindyoursoupistoowateryorthin,addaspoonfulofcookedmashedpotatoesorcannedbeanswhileheating.Duringsoupmaking,youcanaddsomedicedpotatoes,whichwillreleasetheirstarchandcausethesouptonaturallythicken.

ALL-NATURALVEGETABLEBROTH

When I created the Epicure with Love line of soups, I decided to use avegetablestockasmybase.Aswithmoststocks,itbeginswithcarrot,celery,onion,leeks,andgarlic,butalsoincludessomefreshherbsanddriedspicesfordepth.This stock isamazing forall soups,perfect for simmeringvegetables,andisdeliciousasabroth.

Makes3quarts2mediumonions,roughlychopped1leek,roughlychopped2garliccloves,minced3celerystalks,roughlychopped1turnip,quartered2carrots,peeledandroughlychopped½tomato,roughlychopped1smallbunchfreshparsley1smallbunchfreshcilantro3bayleaves2cloves

8blackpeppercorns

ADD LEEKS ANDONIONS (small amount of butter or oil is optional) to astockpotovermediumheatandcookuntilsoftandfragrant,about8minutes.Stir frequently to keep vegetables from burning. Add garlic for 2 to 3 moreminutes until sharp fragrance of garlic softens.Add celery, turnip, and carrot,and cook for another 5 minutes. Continue stirring to keep vegetables frombrowning.

ADDWATERANDTOMATOANDBRINGTOABOIL.Skimanyimpuritiesthatcometothesurface.Reduceheatandsimmerfor40minutes.Addherbsandspices and simmer for an additional 15minutes. Remove from heat, allow tocool,thenstrain.

HOMEMADECHICKENSOUPwithDill

Chicken soup is delicious, warming, comforting, healing, and healthy. Mymother’s soupwasmade from freshchicken stock,hadahintof citrus,andwas loaded with parsley and dill. This is the ultimate salvage soup forleftovers or left behind produce. You can use store-bought chicken stock tomake this soup, but I always prefer homemade stock. Use my All-NaturalVegetableStock(page117)ormyChickenStock(below).

Serves8CHICKENSTOCK1wholechicken(about3pounds)2carrots,peeledandroughchopped2celerystalks,roughchopped1turnip,unpeeledandhalved3mediumonions,unpeeledandhalved1garlichead,cutinhalfcrosswise2bayleaves3freshsageleaves4sprigsfreshthyme8sprigsfreshparsley2teaspoonssalt

10wholepeppercorns

½lemon

CHICKENSOUP2tablespoonsoliveoil4sprigsfreshthyme

1sprigfreshrosemary

1largeonion,peeledandroughchopped2garliccloves,minced2carrots,peeledandcutonanangleinto½-inchpieces3celerystalks,choppedinto½-inchpieces

1bayleaf

2quartschickenstock(see119)4sprigsfreshdill

6sprigsfreshparsley

2cupscookedchicken(fromstockmakingorleftover)Saltandblackpepper

STOCK

AFTERTHOROUGHLYWASHINGTHECHICKEN(insideandout),placeina large soup pot and add all the vegetables, herbs, peppercorns, and salt. Addenoughcoldwatertocompletelycoverthechicken(about3quarts)andbringtoaboil.Useeitherameshskimmeror largespoontoskimoff thegrayish foamthatrisestothetop.Whenthepotcomestoaboil,immediatelyturndownthetemperaturetolowandsimmeruncoveredfor45minutes.

REMOVETHECHICKENfromthesouppotandsetasidetocoolasthestockcontinuestosimmer.Oncecooled,removethemeatfromthebonesandreturnthecarcasstothesouppot.Reservemeatforchickensalad(page144)orchickensoup(page120).Addlemonhalfandcontinuesimmeringfor2morehours.

REMOVE THE CARCASS and strain the stock into 1-quart containers andrefrigerate uncovered. Once the stock solidifies in the refrigerator (about 2hours),skimthefat thathasrisentothesurface.Continuewithsouprecipeorplacesealablelidsonthecontainersandmovetothefreezerforstorage.

SOUP

INALARGESOUPPOTorDutchoven,heat2tablespoonsofoilovermediumheat.Addthymeandrosemaryandstirfor2minutestoinfusetheoilwiththeherbs’flavors.Addonionsandstirtothoroughlycoattheonionswiththeherbsandoil.Cookfor5minutestosoften.Addgarlic,stir,andcookforanadditional2minutes.Becarefulnottobrowntheonionsorthegarlic.

ADDTHECARROTSANDCELERYandcookanother6to8minutestosoftenthevegetables,stirringfrequently.Addbayleaf,stock,1teaspoonofsalt,and½teaspoonofblackpepper.Bringtoaboilthenlowertheheatandsimmerfor1hour.Stirindillandparsley.Seasontotaste.

ADDCOOKEDCHICKENandsimmerforanother2minutestowarmthrough.

Pourintosoupbowlsandgarnishwithafreshsprigofdill.

8VEGETABLEPURÉESOUP

ThisisoneofthebestsellingsoupsatEpicure,andoneofthehealthiest.Thecurryandonionpowdersareperfectpartnersfortheseheartyrootvegetables.Don’tworryifyoudon’thavealltheingredients.Usewhatyouhave.

Makes3to4quarts

2tablespoonsbutter

2onions,peeledandroughchopped1leek,slicedlengthwiseandtheninto½-inchstrips1tablespoongarlic,minced3carrots,peeledandroughchopped2celerystalks,roughchopped½headcauliflower,cutinto1-inchchunks1turnip,peeledandcutinhalf1½cupswhitewine3quartsAllNaturalVegetableStock(page117),plus1cupforblendingspices

1cupmilk

3potatoes,peeledanddiced2teaspoonsonionpowder

2teaspoonscurrypowder

Salt

¼cupplainyogurt(optional)Chilioil(optional)

INALARGESOUPPOT,melt butter overmediumheat and addonions andleeks. Cook until softened and fragrant, about 8minutes. Then add garlic foranother 2 minutes until fragrance softens. Add remaining vegetables (exceptpotatoes).Continuecookinguntilvegetablessoften,about6minutes.

ADDWINETODEGLAZETHEPOT.Usingawoodenspoon,scrapthebottomofthepotandloosenanyvegetablepiecesthathavestucktothebottom.Lowerthe heat to a simmer and cook until liquid is reduced by half, about 8 to 10

minutes.

ADDVEGETABLESTOCKandbringtoaboil.Skimanyimpuritiesthatcometothesurface.Reduceheatandsimmerfor25minutes.Addmilkandpotatoes.Simmer another 15minutes until potatoes are tender. Once potatoes are forktender,removefromheat.

USINGANIMMERSIONBLENDER,puréethemixtureuntilsmooth.Youcanalsopuréeinbatchesusingatraditionalblender.

WHISKCURRYPOWDER and onion powder in a bowlwith 1 cup ofwarmvegetable stock. Add to soup and taste for seasoning. Serve with a dollop ofyogurtandadrizzleofoliveoil.

ROASTEDTOMATOandBasilSoup

2poundstomatoes,cutinhalf1tablespoonofsalt

3tablespoonsoliveoil½ red onion, quartered (leave the skin on) 1white or yellow onion, peeled and rough chopped 4 garlic

cloves,peeledandsmashed1jalapeño,halved(removeseedsifyouwantlessheat)1smallhandfulofparsley3to4sprigsfreshthyme

1sprigfreshrosemary1(14-ounce)canwholetomatoes2cupsAll-NaturalVegetableStock(page117)orChickenStock(page119)

2bayleaves4to5freshbasilleaves,finelychopped½cupheavycream2tablespoonbutter

1tablespoonsmokedpaprika

Saltandgroundpepper

PREHEATOVENTO400°F.Place a large roasting pan in the hot oven for 10minutes while you prep thevegetables.Placetomatoesinabowlandsprinklegenerouslywithsalt.Setasidefor10to15minutes.

CAREFULLY REMOVE THE ROASTING PAN from the oven and add 2tablespoons of oil, onions, garlic, jalapeño, and herbs. Stir the vegetables tocombine as they sizzle and return to oven. Roast for 10minutes until onionsbegintobrown.

ADDFRESHANDCANNEDTOMATOEStotheroastingpananddrizzlewithremaining tablespoon of oil and a generous pinch of salt.Mix well, return tooven,andcontinueroastinguntiltomatoesbegintochar,about20minutes.

TRANSFERTOAMEDIUMPOT and add stock, bay leaves, and bring to a

boil.Lower theheat, stir inhalf thebasil, and simmer foranother20minutes,skimmingthesurfaceofanyfoam.

USETONGSTOREMOVEHERBSTEMS andbay leavesanddiscard.Allowsouptocool(about10minutes),stirinremainingbasil,andblenduntilsmoothwithanimmersionblender.

YOUcanusearegularblenderbutyouwillhavetoblendthesoupinbatches.

RETURNBLENDEDSOUPTOPOToveramedium-highheat.Oncesoupisatasimmer,addcream.Continuesimmeringfor5minutesandthenstirinbutterandsmokedpaprika.Taste forseasoning.Addsaltandblackpepper ifneeded.Ladleintosoupbowls,garnishwithbasilleaf.

SERVEwithfreshcroutons(page19),garlicbread,oragrilledcheesesandwich(page140).

Thisrichandflavorfulclassiccanbemadeinunderanhour.IloveusingavarietyoftomatoesandonionsdependingonwhatIhave.The flavor imparted from roasting is deepand smokyandbringsout the natural flavors of the tomatoes but you can absolutelymake this soupon the stovetopby simmering thevegetables fromthestart.Ialwayskeepabatchofroastedtomatoes(page54)inthe

freezer,whichyoucantossinthepotwiththecannedtomatoes.Tocutthecalories,usemilkinsteadofcreamandleaveoutthe

butter.Makes1to1½quarts

ASPARAGUSVICHYSSOISE

Makes2quarts2to2½poundsasparagus,stalkscutinto1-inchpieces,reservetips

2to3sprigsfreshthyme1quart,plus1cupAll-NaturalVegetableStock(page117)

2tablespoonsbutter2leeks,cleanedandcutinto½-inchslices(page99)

1bayleaf½poundpotatoes8ouncesmilk

2teaspoonssalt

¼teaspoonwhitepepper

INALARGEPOT,ADDASPARAGUSSTALKS,thyme,vegetablestock,and2cups ofwater. Bring to a boil and simmer for 20minutes to infuse asparagusflavor.Strainandkeepwarm.

USINGAFOODPROCESSOR,puréeasparagustips.Meltthebutterinasouppot,addtheleeks,andcookovermoderateheatuntilsoftened,about5minutes.Addtheasparagustips,potatoes,stock,bayleaf,andbringtoaboil.Reducetheheattolowandsimmeruntilthepotatoesaretender,about15minutes.

DISCARDBAY LEAF and, using an immersion blender, purée until smooth.Youcanalsopuréeinbatchesusingatraditionalblender.Returntothepotandadd milk, salt, and white pepper. Simmer for an additional 5 minutes. Tasteagainforseasoning.Ladleintosoupbowlsorservecoldandswirlinaspoonfulofsourcreamoryogurt.

Vichyssoise is traditionally a potato leek soup made with chicken stock,typically served cold. It is also a great base for the vegetables you have onhandtoshine.Ioftenhaveunusedbroccoliandasparagusinmyrefrigeratorand always look to work them into my salvage dishes. What makes thisversion so flavorful is simmering the asparagus stems in the stock. If usingbroccoli,usethesametechniqueandsimmerthebroccolistems.Thepotatoesreleasestarchintothesoup,whichlendsasubtlethickeningtothesoup.

WILDMUSHROOMBISQUE

1to1½poundsmushrooms,wipedcleanwithatowel,stemstrimmed1shallot,minced1garlicclove,minced3sprigsthyme(leavesonly)


Salt

2tablespoonsbutter

1leek,cleanedandcutinto½-inchslices(page99)1onion,peeledandroughchopped½cupsherry1tablespoonporcinipowder(optional)2quartsChickenStock(page119)

1cupmilk

1cupwhitemushrooms(about4ounces),slicedPREHEATOVENTO400°F.

COMBINE MUSHROOMS (except sliced mushrooms) with shallots, garlic,fresh thyme,oil, and1 teaspoonof salt ina roastingpan.Mixwell to coat themushroomsandplaceinovenfor8to10minutesuntilallvegetablesareslightlybrown.

INASOUPPOTovermediumheat,cookleeksandonionswith2tablespoonsofbutteruntilsoft(about5minutes).Addsherryandreduceuntilthealcoholhasburnedoff,about2minutes.

ADDROASTEDMUSHROOMS(andtheporcinipowder)andvegetablestockandstir.Simmerfor40minutes.

WHILESOUPISSIMMERING,cooktheslicedmushroomsinasmallamountof olive oil.Mushrooms should be slightly browned but not cooked formorethan2to3minutes.Setaside.

PURÉE THE SOUP with immersion blender until smooth. Add milk andsimmerforanother10minutes.Tasteforseasoning.Rightbeforeserving,stirinthesautéedmushrooms.

Mushroomshaveaveryshortlifeinyourrefrigerator,soIliketoroastthemin garlic and thyme and then freeze them ormake a rich aromatic pot ofmushroom bisque. Bisque usually implies the use of cream butmy versionfinisheswithasmallamountofmilk.Useacombinationofmushroomsorasingle variety, depending onwhat you have on hand. I like to sauté a fewslicedmushroomsandstirintothebisquerightbeforeserving.

Makes2quarts

VEGETARIANFRENCHONIONSOUP

AnotherfavoriteatEpicureismyFrenchonionsoup.Itisvegetarian,butisequallydeliciouswith chickenorbeef stock. I like combining redandwhiteonionsormixinginshallotsandleeksforvariety.Thisrecipefloatsasmokycheddar/Gruyère crostini on top of the soup but you can use any meltingcheeseandseveral-daysoldbreadunderthebroiler.

Makes2quarts2tablespoonsbutter

1tablespoonoliveoil2whiteonions,peeledandsliced1redonion,peeledandsliced1shallot,peeledandsliced2teaspoonssalt4sprigsofthyme

1cupredwine½cupsherry2quartsAll-NaturalVegetableStock(page117)½baguette,sliced(8slices)½cupGruyère,shredded½cupsharpcheddar,shredded

1teaspoonsmokedpaprika½teaspoondriedthyme


INADUTCHOVEN,MELTBUTTERwitholiveoiloveramediumheat.Placetheonions,salt,andthymeinthepotandstirtocoattheonions.Lowertheheat,cover, and cook the onions slowly until deep golden in color, about 25 to 30minutes.Stirfrequently.Ifonionsbegintobrownorsticktothebottom,add½cupofvegetablestock.

WHENONIONSARECARAMELIZEDANDTHICK,addredwineandsherry

and reduce liquid by half. Add vegetable stock and simmer for 20 minutes.Adjustseasoningtotaste.

PLACEBAGUETTESLICESonabakingsheet.Combinecheeses,paprika,andthyme.Sprinklemixturegenerouslyonbreadslicesandbakefor3to4minutesuntilmeltedandbubbling.

SPICYTOMATOGAZPACHOWithLobster

Mygazpacho is a bit chunky andhas just the right amount of heat. I loveshellfishwithmygazpachoandyoucansubstitutepoachedshrimporcooked

scallopsforthelobster.Coldblendersoups,likethisone,useyourbestexcessvegetablesandfruittotheirbestadvantage.Useanyvarietyoftomato,onion,orpepperandadjustthespicestoyourtaste.

Serves42lobsterclaws,steamedandtakenoutoftheshell,slicedinhalflengthwise(4pieces)1½poundstomatoes,

seededandroughchopped¼cupredonion,roughchopped½cucumberpeeled,seededandroughchopped¼cupredpepper,seededanddiced1garlicclove,minced1serranochili,seededandminced½lime,juiced1teaspoonWorcestershiresauce1teaspoonsmokedpaprika

1teaspoongroundcoriander

½teaspoonsalt½teaspoonblackpepper

1tablespoonoliveoil

2tablespoonsfreshparsley,finelychoppedCOMBINEALLINGREDIENTSexceptparsleyinaglassbowl,stirwell.Measure1cupofthemixtureandpuréeitinafoodprocessororblenderandthenreturntothebowl. Taste for seasoning. Refrigerate until cold. Pour gazpacho into soup bowls, place a lobster clawpieceinthemiddle,andgarnishwithchoppedparsley.

Whodoesn’tlovesandwiches?Sandwichesareattainingnewstatusasthebreadsectionofmarketsandbakeriesexpands.Sandwichesarealsoappearingonmanyupscale restaurant menus. My niece Casey, a recent Le Cordon Bleu grad issomeone who knows a thing or two about sandwiches(www.anatomyofasandwich.com). She will tell you all one needs are a fewordinary ingredients to transform a piece of cooked fish or a leftover chickenbreast into an extraordinary sandwich. Delicious bread, your favorite cheese,fresh herbs, pickled vegetables, bacon, crispy lettuce, paper-thin sliced onions,jalapeñopeppers . . .most likely youwon’t have to look too far for these andother accompaniments to create a great tasting sandwich. In this chapter, Idescribe some of my favorite sandwiches, all utilizing one or more salvageingredients from the kitchen. Fresh bread is always preferable, but when notavailable,toastingisfine.

http://www.anatomyofasandwich.com

CHAPTER8:BETWEENTHEBREAD

SandwicheryatitsFinestTurkeySliderswithBroccoliSlaw

Sun-DriedTomatoandPestoGrilledCheesewithAsiago

Turkey Bacon and Apple Grilled Cheese with CheddarandGruyère

SearedAhiTuna,Avocado,ArugulawithMangoSalsa

PoachedChickenBreastwithRoastedPeppers,Basil,andSun-driedTomatoMayo

Open-Faced Chicken Salad with Apples, DriedCranberries,andMeltedBrie

FishSaladSandwichwithSmokyDillDressing

Taleggio-stuffedBrisketBurgerwithCaramelizedOnions

TURKEYSLIDERSWITHBroccoliSlaw

Turkeyburgershavegrowninpopularityacrossthecountrybutstillseemtosufferfromacommonafflictionnomatterwhereyoueatthem:TheyAreDry.Combiningsautéedvegetablesintoyourgroundturkeyorchickenwillmakeyour burgers tasty andmoist. I always find a few salvage vegetables in theproducedrawerandIexperimentwithwhateverIhaveleftinthejarsonmyrefrigerator door (artichokehearts, roasted peppers, etc.).The slaw ismadefromgratingbroccoli stems, carrots,andcabbage.Asparagus stemsworkaswell.This isa greatway tomakeuseof stemsonavegetablewhose tipsorflorets have beenused for an earliermeal.You canuse leftover coleslaw inplaceofthebroccolislaw.

Serves3(6sliders)BROCCOLISLAW4broccolistems,grated1carrot,grated½cupredorgreencabbage,grated¼cupredonion,thinlysliced

3tablespoonsmayonnaise

1lime,juicedandzested(about2tablespoonsofjuiceand1teaspoonofzest)

1teaspoonDijonmustard

Saltandpepper

SLIDERS

2tablespoonscanolaoil1roastedredpepper(fromthejar)3artichokehearts

2tablespoonschoppedolives2tablespoonsredonion,chopped

1garlicclove,minced1tablespoonAll-PurposeLoveRub(page29)

1poundgroundturkey½cupketchup½cupparsley,finelychopped1egg1teaspoonWorcestershiresauce

1teaspoonDijonmustard½teaspoondriedoregano

1tablespooncanolaoil1to2tomatoes,thicklysliced(need6slices)6 slider bunsorhamburger rolls (lightly toasted)TOSSALLTHESLAW INGREDIENTS in amedium-

sizedbowluntilwellcombined.Refrigerateuntilreadytouse.

ADD1TABLESPOONOFOILinapanovermedium-highheatandaddroastedpepper,artichokehearts,olives,onions,garlic,andspiceblend.Cookuntilsoft,about5minutes.Stirfrequentlytoavoidburning.Turnoffheatandallowforthemixturetocool,about10minutes.

COMBINE GROUND TURKEY, cooked vegetables, ketchup, parsley, egg,Worcestershire sauce, mustard, dried oregano, and salt until evenly blended.Usingwethands,form6equalpatties.

WIPEPANUSEDFORVEGETABLESwith a sheet of paper towel and placeoveramedium-highheat.Addremaining1 tablespoonofcanolaoilandwhenoilishotandshimmering,placepattiesinthepan.Searfor3minutes,carefulnottoburn.Turndownheatifbrowningtoofast.Fliptheburgersandcooksecondsideforadditional3minutes.Internaltemperatureshouldread165°F.

PLACEATHICKTOMATOSLICEoneachbunbottomtoformabaseforyourslider.Topsliderwithagenerous spoonfulof slawand followwithbun top tocompletesandwich.

SUN-DRIED TOMATO AND PESTOGRILLEDCHEESEWithAsiago

What’sbetterthangooeycheese,tangysun-driedtomatoes,andrichpestoongrilledbread?AsiagoPressato isa fresh cheese (notaged) that isoneof thebettermeltingcheeses.Mozzarellawillworkaswell,andyoucansubstitutefreshor roasted tomatoes for the sun-driedelement.Mybreadof choice forthissandwichisciabatta,ayeastywheatbreadthatisairyontheinsideandhasagreatexteriorfortoastingorgrilling.Coincidently,ciabattawascreatedaboutthirtyyearsagoinVeneto,Italy,thesameregionthatmakesAsiago.

Serves21ciabattaloaf,slicedhorizontally¼poundAsiago,sliced

½cupsun-driedtomatoes

3tablespoonspesto

SPREAD THE PESTO on both ciabatta halves. Layer Asiago on bottom half,followed by sun-dried tomatoes, and top with more Asiago. Complete thesandwichbyplacingthetophalfonthecheeselayer.

ADD2TEASPOONSOFOLIVEOILtoahotpan(cast-ironskilletorgrillpanpreferred)andplacethesandwichcarefullyinthepan.Placeeitheraheavyplateorpotontopofsandwichtocreatemediumpressure.Cookfor2minutesuntilgoldenbrown.Pouranotherteaspoonofoliveoilontopofthesandwichbeforeflipping.Carefully flip the sandwich and cook another 2minutes until secondsideisgoldenbrownandcheeseisoozing.Cutsandwichinto4-inchslicesandserveimmediately.

TURKEY BACON AND APPLEGRILLEDCHEESE

withCheddarandGruyère

4slices thick-cuteggbread (orotherwhiteorwheatbreadcut into thick slices)4ounces sharpcheddar,sliced

4ouncesGruyère,sliced4slicesturkeybacon

1tablespoonhoney¼cupmustard(preferablywholegrainmustard)1apple,cored,halved,andslicedinto¼-inchsemi-circle

slices2sprigsfreshthyme,leavesonly


FORSIMPLEGRILLEDCHEESE:Use a favorite spread on your bread, thenplaceslicesofcheddarandGruyèrebetweenthebreadslices.

ADD2TEASPOONSOFOLIVEOILtoahotpan(cast-ironskilletorgrillpanpreferred)andplacethesandwichcarefullyinthepan.Placeeitheraheavyplateorpotontopofsandwichtocreatemediumpressure.Cookfor2minutesuntilgoldenbrown.Pouranotherteaspoonofoliveoilontopofthesandwichbeforeflipping.Carefully flip the sandwich and cook another 2minutes until secondside is golden brown and cheese is oozing. Cut sandwich in half and serveimmediately.

FOR TURKEY BACON AND APPLE GRILLED CHEESE: Place 6 slices ofturkeybacononabaking sheetandplaceon themiddle rackofa400°Foven.Cookthebaconfor8to10minutesoruntilcrispy.

IN A SMALL BOWL mix honey and mustard together until well blended.Spreadonesideofeachsliceofbreadwiththemixtureandarrangebothcheeseson2ofthem,followedbytheappleslicesandcookedbacon.Placeafewmoreslicesofeachcheeseontopofthebacon,addasprinkleofthyme,andclosethesandwichwiththeothersliceofbread.Grillasdirectedabove.

Thesetwosandwichesareinspiredbymysister,Deb,wholovestohave grilled cheese parties. Sometimes the best grilled cheese issimply a delicious combination of two cheeses: onemildmeltingcheese and the other, a sharp cheesewith a slight salty bite. Thepairing of Gruyère and cheddar is perfect. To take this grilledcheese toanother level, add turkeybacon,a few slices of apple, asprinkle of fresh thyme, and spread with chutney or homemadehoneymustard.

Serves2

SEARED AHI TUNA, AVOCADO,ArugulawithMangoSalsa

As a child, I grew up eating tuna salad made with lots of mayonnaise,chopped celery, and a squeeze of lemon. Now I prefer fresh tuna, quicklysearedrare,chilled,andservedwithavocadoandmango.Wasabipowderisawonderful ingredient to have in your pantry. It gives your marinades andsauces a nice spicy kick, makes a tangy mayo that compliments fish orchicken,turnsyogurtorsourcreamintoaflavorfulcondiment,andisagreatadditiontoyourhomemadesaladdressingsinplaceofDijon.

Makes1sandwich2tablespoonsoliveoil

5ouncesfreshtuna

Saltandblackpepper

1teaspoonwasabipowder

2tablespoonsmayonnaise

1ciabattaroll(baguetteorFrenchbread)½lemon

½cuparugula¼cupAvocado,Cucumber,Tomato,andMangoSalsa(page113)½cuppickledvegetables

SPRINKLETUNAONBOTHSIDESwithsaltandpepper.Heat2tablespoonsofoliveoilinanon-stickpanuntiltheoilbeginstosmoke.

SEARTHETUNAovermedium-highheatfor2minutes.Carefullyturnthefishandcookthesecondsideforanadditional2minutes.Removethetunafromthepanandletcoolonaplateforabout10minutes.Placeintherefrigeratorforatleast1hourbeforeslicing.

BLENDMAYOANDWASABIPOWDERinasmallbowlwithasmallwhiskorfork.When ready to serve, slice the tuna against the grain into¼-inch slices.Squeezelemonoverthetunaslicesandplaceonbottomhalfofbaguette.Arrangearugulaover the tunaand topwithmango salsa. Smearwasabimayoonotherbaguettehalfandplaceontoptocompletethesandwich.Cut inhalfandservewithpickledvegetables.

POACHEDCHICKENBREASTwith Roasted Peppers, Basil, and Sun-driedTomatoMayoPoachinginwhitewineandherbsishealthierthancookingchickeninbutteroroil.Poachingkeepsthebreastsmoistandplumpandyou can use your favorite herbs to infuse thepoachingliquid.Youcanpoachthechickenaheadoftimeandkeepinthe freezer.I likedarkbreadfor this sandwich, like a pumpernickel, olivebread,orraisinwalnut(shown).

Makes1sandwich3sun-driedtomatoes,finelychopped2tablespoonsmayonnaise

1teaspoonoliveoil½teaspoonAll-PurposeLoveRub(page29)

1cupwhitewine1cupChickenStock(page119),orwater1bonelesschickenbreast(about5ounces)½onion,sliced1sprigrosemary

2sageleaves1garlicclove,smashed1largeroastedredpepper

5basilleaves2 slices raisinwalnutbread (dark ryeorpumpernickel)BLENDSUN-DRIEDTOMATOES,mayonnaise,

oliveoil,andspiceblendwithasmallwhiskorfork.

INAMEDIUM-SIZEDPAN,bringwine,chickenstock,onions,andherbstoasimmer.Sprinkleagenerousamountofsaltonbothsidesofchickenbreastandplace in the simmering liquid. Poach for 15minutes until completely cookedthrough.

LIGHTLYTOASTthebreadandsmearthedressingononesideofbothslices.Placethechickencutletonthetoastandtopwithredpepperandbasilleaves.Laytheothertoastsliceontoptocompletethesandwich.Cutinhalfandserve.

OPEN-FACEDCHICKENSALADwith Apples, Dried Cranberries, and MeltedBrie Leftover cooked chicken breast is typicallydryandgetsdrierandlesstastyasthedaysgoon.This salvage sandwich transforms your leftoverchicken, apples, celery, red onion, driedcranberries, and a wedge of brie into somethingmemorable.

Makes2sandwiches2slicesdarkbread(wheat,pumpernickel,healthbread,orbrioche)½cupmayonnaise½lemon,juiced

2teaspoonsDijonmustard½teaspoondriedthyme12ouncescookedchicken,roughchopped(seeHomemadeChickenSoup—page119)2celerystalks,diced

1apple,coredanddiced2tablespoonsredonion,diced¼cupdriedcranberries

2teaspoonoliveoil

Saltandblackpepper

4slicesofbrie


PLACEBREADSLICESintheoventoslightlytoastthem(2to3minutes).

COMBINEMAYONNAISE,LEMONJUICE,mustard,thyme,salt,andpepper.Mix well and then fold in chicken, celery, apples, red onion, and cranberries.Addoliveoilandgiveanotherstir.Tasteforseasoning.

PLACEHALFTHECHICKENSALADoneachofthe2slicesoftoast.Topeachwithbrie slices andplace inoven for 3 to 4minutes tomelt the cheese. Serveopen-faced.

FISHSALADSANDWICHwithSmokyDillDressing

Quite often I have a piece or two of leftover grilled or baked fish.Unfortunately,reheating fish tends todry itoutandmicrowavingrobs itofany flavor or desirable texture. I like to make a fish salad (similar to atraditional tuna fish salad) out of my leftover fish by adding fresh herbs,vegetablesonhand,andrefrigerator-dooringredients.

Serves2

10ouncescookedfish½cupEverythingSauce(page49), plus 2 tablespoons for spreadingon toast¼ cup cornichons (orother

picklesonhand),finelychopped1handful(about1/3cup)freshdill,finelychopped½redonion,sliced4sliceswheatbread(ordark,rye,pumpernickel,white)PREHEATOVENTO400°F.

COMBINESAUCE,PICKLES,ANDDILLinabowluntilblended.Breakapartfishintosmallpiecesandfoldintodressing.

LIGHTLYTOASTBREADSLICES(about2minutes)andthenspreadsauceononesideofallslices.Placeascoop(about6to7ounces)offishsaladon2toastslicesandarrangealayerofredonionslices.Topwithremainingtoastslicestocompletesandwich.Cutinhalfandserve.

TALEGGIO-STUFFED BRISKETBURGERwithCaramelizedOnions

1½poundsgroundbrisket,formedinto8patties(about3ounceseach)6ouncesTaleggiocheese,cutinto2by2-inchsquaresSaltandpepper

1redonionsliced1tablespoonbutter1tablespoonoliveoil1teaspoonanchovypaste1tablespooncanolaoil

2tablespoonsmayonnaise2teaspoonsSavorySpiceBlend(page32)1teaspoonwhitehorseradish

4hamburgerbuns

PLACEASLICEOFCHEESEontopof4of thepattiesandtopeachof them

withanotherpatty,forminga“pattysandwich.”Gentlypressthepattiestogether(to about 1½ inches thick) and pinch the edges to seal the patty. No cheeseshouldbeshowing.Sprinklebothsidesofeachpattywithsaltandblackpepper.

HEATBUTTERANDOIL in a heavy-bottomedpan overmediumheat untilbutterisbubblybutnotbrown.Addonionsandanchovypasteandcookfor10minutesuntillightbrownandcaramelized.Removeonionstoabowlandcovertokeepwarm.

WIPEOUTTHEPANwitha sheetofpaper towel andplaceoveramedium-highheat.Add1tablespoonofcanolaoilandwhenoil ishotandshimmering,placeburgers in thepan.Sear for2minutesand flip theburgers.Cooksecondsideforadditional2minutes.

COMBINEMAYONNAISE,spiceblend,andhorseradishuntilblended.

LIGHTLYTOASTBUNSandspreadwithmayonnaisemixture.Arrangeathinlayeroflettuceonthebottomsofhamburgerbunsandplaceburgersonlettuce,followed by caramelized onions. Place tops on the onions to complete thesandwich.

Everyone has an opinion on what cut of meat makes the bestburger. Brisket meat is my favorite because it has the right fatcontent (about15 to20percent)andwill give yourburger flavorand juiciness. This burger is stuffed with Taleggio, a strong andflavorful soft-rind cheese, and topped with sweet caramelizedonions. You can use any cheese you have on hand to stuff yourburger.

Serves4

CHAPTER9:VERSATILEANDVEGETARIAN

EntréesfortheVeggieCrowd

VegetarianMediterraneanFrittata

VegetarianChili

Red Quinoa with Avocado, Chickpeas, and DriedApricots

GrilledTofuSteakwithThymeHoneyMustard

PolentawithRoastedTomatoandWildMushroomRagu

RoastedRootVegetableswithBrownRice

VegetableCoconutCurry

VegetarianChopped“Not”Liver

AnincreasingnumberofAmericansnowcategorizethemselvesasOccasional Vegetarians, joining the growing number ofvegetarians and vegans in the country. I suspect one of the

reasonsmyEpicurewithLovesoupsatEpicurearesopopularisbecausetheyaremadewithvegetablestock.

Oneofthemostcommonitemsinourrefrigeratorsisleftovercookedvegetables.Oftentheycanberevivedsimplywithafreshsprigof thymeorascoopofplainyogurt. Ialso liketocombinefreshvegetableswithcannedorjarvegetablesfromthepantry.

VEGETARIAN MEDITERRANEANFRITTATA This frittata is packed with flavorsfrom theMediterranean. Go easy on the salt asthe capers and olives have a good amount ofsaltiness.Thecucumbersourcreamisagreatdipforfreshveggiesaswellasafineaccompanimenttofish.

Serves4to6

CUCUMBERSOURCREAM½cupsourcream½cucumber,peeled,seeded,androughchopped1teaspoonlemonjuice

1teaspoonoliveoil

FRITTATA

8eggs

½cupmilk

2tablespoonsheavycream

½teaspoonredchiliflakes1garlicclove,peeledandminced1tablespooncapers,drained1tablespoonolives,pittedandsliced¼cupartichokehearts¼cupsun-driedtomatoes,drainedandchopped4ouncesfetacheese,crumbledSaltandpepper,totaste


CUCUMBERSOURCREAM

PLACECUCUMBERCHUNKSinaminifoodprocessorwithlemonjuiceand2teaspoonsofoliveoil,thenpulseuntilpuréedbutstillslightlychunky.Pourintoasmallbowl,addsourcream,andstir.Seasonwithsaltandpepper.

FRITTATA

WHISKTOGETHEREGGS,milk,cream, feta,andseasonwithapinchofsalt.Add¼ teaspoon of black pepper if you like. There is plenty of salt from thecapersandolives,soyoudon’twanttooverdoit.

PLACE A 10-INCH NON-STICK SKILLET over a medium heat and add 2tablespoonsofoliveoil.Addchiliflakestohotoilandthenafter20secondsaddsun-dried tomatoes, artichoke hearts, capers, and olives. Stir frequently for 2minutestosoftenthevegetableswithoutbrowningthem.Addgarlicandstirforanother20seconds.

POUREGGMIXTUREINTOPANandstirwell.Usingaspatula,pull theeggmixture fromtheedgesof thepanand fromthebottom.Wheneggmixture ispartially“set,”placeintheovenfor10minutesuntilfrittatapuffsupandthetopislightlybrowned.Slideaknifearoundtheedgeofthepantoloosenthefrittata.Slide frittata onto a cutting board and cut into 6 or 8 wedges. Serve with

cucumbersourcream.

Creativeuses...•Cookedvegetablesandmeatorchickenfromlastnight’sdinnermakean

excellentfrittatafilling.Startwithasautéedshallotorsmallonion,addcookedvegetablesandmeatorchickenfor2to3minutestowarmthrough.Pourineggmixtureandcontinuewithrecipe.Addsomefreshherbsandcrumbleyourfavoritecheeseonthefrittatawhenitcomesoutoftheoven.

•Addcannedbeansorpeaswithsomefreshherbstosautéedspinachormushrooms.Spoonfulsofgoatcheeseorricottagowellwiththesecombinations.

•Ifyouhaveleftovercookedgroundmeat(beef,chicken,orturkey),addtoahotpantowarmthrough,sprinklewithyourfavoritedriedherbsorspiceblend,andaddeggs.

•Cookedpotatoesaredeliciouswithsautéedonionsandfreshthymeorrosemary.

VEGETARIAN CHILI When I launched theEpicure with Love line of soups at the EpicureGourmetMarketsinNovember2011,theBigBoldChiliwithPrimeBeefandItalianSausagewasan

instant hit. Soon after, customers asked for avegetarian version. This vegetarian chili usesroasted mushrooms to mimic the texture ofgroundbeefandtheroastedvegetablesgivegreatdepthof flavor.Don’tworryifyoudon’thaveallthe vegetables listed. As always, use what youhaveonhand.

Makes2quarts4ouncesmushrooms,finelychopped

2tablespoonoliveoil

Saltandpepper

2carrots,diced3zucchini,peeled,seededanddiced3yellowsquash,seededanddiced2onion,diced2garliccloves,minced1redpepper,seededanddiced½poblanopepperorjalapeño,seededandminced(optional)4tablespoonsChiliSpiceBlend(page31)1can

ofbeer(12-ounce)12ouncesVegetableStock(page117)1(14-ounce)canwholetomatoes

2tablespoonstomatopaste

1(14-ounce)canpintobeans,drainedandrinsed


SCATTER FINELYCHOPPEDMUSHROOMS on a baking sheet and drizzlewith 1 tablespoonof olive oil. Seasonwith salt andpepper. Place in oven androast for 5minutes or untilmushrooms begin to brown. Be careful not to let

mushroomsburn.Removefrompanandsetaside.

PLACE CARROTS, ZUCCHINI, AND SQUASH in same roasting pan anddrizzlewith1tablespoonofoil.Seasonwithsaltandpepper.Placeinovenandroastfor15minutesoruntilvegetablesareslightlybrownedontheedges.

HEAT1TABLESPOONOFOLIVEOILina4-quartheavybottomedpotovermedium-highheat.Addonionsandcook to softenwithoutbrowning, about5minutes.Addgarlic,stir,andcookforanadditional2minutes.

ADD PEPPERS, ROASTED VEGETABLES, roasted mushrooms, and spiceblend.Cookfor5to8minutestosoftenthepeppersandtoastthespices.Pourinbeer to deglaze. When alcohol has burned off (2 minutes), add the stock,tomatoes,tomatopaste,andbeans.

CONTINUETOSTIRandbringthechilitoasimmer.Simmerfor45minutes,stirringfrequently.Tasteforseasoning.

RED QUINOA WITH AVOCADO,CHICKPEAS,andDriedApricots

KnowntotheIncasasthe“motherofallgrains,”quinoa(pronouncedkeen-wah)hastwicetheproteinofriceandcombineswellwithsomanydifferentingredients due to its neutral flavor.Quinoa comes inmanydifferent typesandcolors.AtEpicure,weusealotofredquinoabecauseofitsbeautifulrichcolor. This delicious recipe uses a tri-color grain, is low in fat, and has ahealthy combination of protein and carbs. Use raisins, cranberries, or anydriedfruitinplaceofapricotsaswellaswhatevervarietyofcookedbeansyouhaveinyourpantry.

Serves4

1cupquinoa

1lemon,juicedandzested(about2tablespoonsof juiceand1teaspoonofzest)1lime, juicedandzested(about2tablespoonsofjuiceand1teaspoonofzest)½teaspoonredchiliflake

2teaspoonsSavorySpiceBlend(page32)Saltandpepper1(14-ounce)canchickpeas,drainedandrinsed1avocado,diced½cupdriedapricots,halved¼cupfreshcilantro,finelychopped(orparsley)

BRING2CUPSOFWATERtoaboil,add1tablespoonofsalt,andcookquinoaaccordingtothepackage.Whenwaterisfullyabsorbed,useaforkandfluffthequinoa.Letcool.

INASMALLBOWL,blendjuiceandzestfromlemonandlime,redchiliflake,spiceblend,½teaspoonofsalt,and¼teaspoonofblackpepper.Inalargesaladbowl, combine the chickpeas, avocado, and apricots. Add the cooled quinoa,dressing, and chopped cilantro. Gently stir all ingredients together. Taste andadjustseasoningwithspiceblend.

GRILLEDTOFUSTEAKwithThymeHoneyMustard

IhavetosaythatIhavenotbeenafanoftofubutitwasrecentlymygoodfortune to trya seared tofu“steak” thatmyphotographer,Lynn,marinatedovernight inhoneymustard. Idiscovered the secret topreparingadelicioustofu“steak” is tocreateadrytextureonthe insideandacrispysearontheoutside. This pan-roasted recipe is absolutely fantasticwith the addition of

fresh thyme and works with a variety of dressings and marinades (seeMarinades—page37).

Serves41blockoffirmtofu(1pound)¼cupDijonmustard¼cuphoney5to6sprigsfreshthyme1tablespoonoliveoil1tablespoonsalt

1tablespooncanolaoil

MAKETHEMARINADEbyblendingmustard, honey, fresh thyme, andoliveoil.

DRAINTHEWATERoutofthetofupackageandgentlypressbetweensheetsofpaper towel. Slice in half horizontally and then carefully slice in half again,forming 4½-inch “steaks.” Sprinkle with salt, coverwith dry paper towel, andrefrigerateforanhour.Removethepapertowelandplaceinashallowdishandcoverwith half themarinade. Turn several times to coat all sides. Coverwithplasticwrapandrefrigerateforseveralhours,ifpossible.

HEAT A NON-STICK PAN OR GRIDDLE over medium heat and add 1tablespoonofoil.Whenoilishotandshimmering,gentlyplacetofuslicesinthepan.Searfor2minutesandflip.Searforadditional2minutesandthenlowertheheat for 15 minutes. Brush on additional marinade several times throughoutcookingandflipsteaksperiodicallytocookouttheinternalmoisture.

REMOVE FROM PAN, BRUSH ON MARINADE one last time and serveimmediately.

Creativeuses...•Bycombiningtofuwithrice,quinoa,orwholegraincouscous,youhavea

completeproteinandadeliciousandnutritiousmeal.Makesomeextramarinadeandpouritoverthericeandsprinklewithchoppedparsley.

•Youcanalsomakeatofusteaksandwichinapitawithfreshchoppedtomatoes

andEverythingSauce(page49).•Servewithavegetableorsalad.Youcanslicethecookedtofuinto1-inchcubes

andthentossintoroastedorsautéedvegetables.Ienjoytheminasalad,usingthehoneymustardasasaladdressing.Simplyblendinatablespoonofcidervinegartothehoneymustardmixture.

•Soysaucepairswellwithtofu.Becarefulnottoover-saltthetofuwhenusingsoysauce.Addatablespoonofbrownsugarandadrizzleofoystersauce(optional)tothesoysauce.Thismakesanicestickyglazethatisbothsaltyandsweetandgoeswonderfullywithroastedsweetpotatoesorchoppedscallions.Otheradditionstoyoursoy-glazedtofucanincludeahandfulofbeansproutsoraspoonfulofcrushednuts.

•Ifyouhaveapaninipress,youcancutthecookingtimeinhalf.Makesureyouspraybothsidesofthepresswithcookingspraysothetofudoesn’tstick,andkeepthetemperatureatmediumthroughout.

POLENTA WITH ROASTEDTOMATOESandWildMushroomRagu

¾cuppolenta(notinstant)1½cupVegetableStock(page117)Salt1cupRoastedTomatoes(page54)1tablespoonbutter

2tablespoonoliveoil½poundmushrooms(wild,ifavailable)1shallot,minced

2sprigsfreshthyme

Saltandpepper

1tablespoonparsley,finelychopped

BRINGVEGETABLESTOCKTOABOILandaddagenerousamountofsalt(about1tablespoon).Whiskinthepolentauntilnolumpsappearandthenlowertheheattoalowsimmer.Stirfrequentlywithawoodenspoonandcookfor15to20minutes.Ifpolentagetstoothick,addalittlemorestock.

TOPREPAREMUSHROOMS,placealargepanonmedium-highheatandadda tablespoon each of butter and olive oil. Once the butter is bubbly but notbrown,addmushroomstothepanandspreadoutinonelayer.Drizzleanothertablespoon of olive oil over them and do not stir or shake the pan. After 2minutes, move the mushrooms around with a wooden spoon and add theshallots,thyme,salt,andpepper.Cookfor1minutelonger,stirringconstantly.

TOASSEMBLETHEDISH, fold thewarmmushrooms into the polenta andplacea large spoonful in a ramekinorbowl.Topwithwarmroasted tomatoesandchoppedparsley.

Creativeuses...

•Foranon-veganversion,stirin¼cupofmascarponecheeseand¼cupofgratedPecorinoRomanointothepolentawhenitisfinishedcooking.

•Usefreshherbslikechervil,basil,sage,androsemary.Finelychoptheherbsandfoldintothepolentajustbeforeserving.

•Forafirmpolentadish,sprayasheetofplasticwrapwithcookingsprayandpourcooledpolentainthemiddle.Forman8-inchlogandrollthepolentaintheplasticwrap.Twistatbothendsandrefrigerateforatleast2hours.Removefromrefrigerator,unwrapandsliceinto1-inchwheels.Youcanseartheplainpolentawheelsinahotpanorbreadthemfirstwithpanko.

Many diners have enjoyed eating polenta at a restaurant buthaven’t tried tomake it at home. Youmay be familiar with thetype of firm polenta that is cooked and chilled, then sliced andseared.Youmayalsohavetasteditscreamiercousin,whichhasatexture closer to a purée. This recipe offers a soft and creamycornmeal side dish complemented with tangy tomatoes thatcontrast well with the natural sweetness of the corn. The wildmushrooms lend an earthy flavor and texture. Slow-cookingpolentaispreferredbutyoucanuseinstantpolentaaslongasyoucontinuetoaddliquidfortherightconsistency.

Serves4

ROASTEDROOTVEGETABLESwithBrownRice

Mymotherandmysisterhaveafavoritevegetabledishthathasalsobecomeafavoriteofmine.Slowroastinginalittlebitofoliveoil,salt,andfreshherbsproducesthemostflavorfulvegetables.Iroastbroccolithiswayalmosteverynight forMicheleand thekidsandwe frequentlyaddgreenbeans,Brusselssprouts, cauliflower, sweet potatoes, andwhatever else that is hiding in theproducedrawer.Thisrecipeusesleftoverbrownriceandaspoonfulofyogurt.

Serves41poundsweetpotatoesand/orbutternutsquash3parsnips,peeledandcutinto½-inchpieces½poundbabycarrots,stemlefton½poundBrusselssprouts,trimmedandcutinhalf3medium-sizedbeets,peeledandquartered(about¾pound)½redonion,skinonandquartered6garliccloves,skinonandsmashed

5to6thymesprigs

¼cupoliveoilSalt

2cupsleftoverrice

¼cupplainyogurt

PREHEATOVENTO400°F.Placeallvegetablesandthymeinalargeroastingpan.Sprinklegenerouslywithsaltandpouroliveoiloverthevegetables.Tosstocoatallthevegetables,placeinthe oven, and roast for 45 minutes, occasionally turning and moving themaround. (Ifyoudon’twantyourvegetables to turn lightpurple fromthebeets,roastthebeetsseparately.)REHEATLEFTOVERRICEINASTEAMERorplacericeinabakingpanwithafewtablespoonsofwater,covertightlywithfoil,andbake in the oven for 10 minutes until warmed through and fluffy. Servevegetablesoverthericeandaddadollopofyogurtontop.

VEGETABLECOCONUTCURRY

1onion,sliced2garliccloves,minced1teaspoonginger,minced1tablespoonredcurrypaste

12ouncescoconutmilk8ouncesVegetableStock(page117)½redpepper,seededandcutintostrips½greenpepper,seededandcutintostrips½orangepepper,seededandcutintostrips2tablespoonsbrownsugar

1tablespoonsoysauce½lime,juiced6basilleaves,chopped(plus2or3leavesforgarnish)

2cupsleftoverrice

INALARGEPAN, heat oil over amedium-highheat until shimmering.Addonionsandcookfor2minutes.Addcurrypaste,garlic,andgingerandcontinuecookingforanother2minutes,stirringfrequently.Donotburnthegarlic.

ADDCOCONUTMILKandstockandsimmerfor2minutes.Addpeppersandcontinuesimmeringfor3to4moreminutestosoftenthepeppers.Addbrownsugar,soysauce,limejuice,andchoppedbasil.Stiruntilbrownsugarisdissolvedandremovefromheat.

REHEATLEFTOVERRICEINASTEAMERorplacericeinabakingpanwitha few tablespoonsofwater, cover tightlywith foil, andbake in theoven for10minutesuntilwarmedthroughandfluffy.

Servecurryvegetablesoverthericeandgarnishwithbasilleaves.

Creativeuses...•Forthenon-vegetarians,addcookedchicken,pork,duck,turkey,beef,orfish

duringthelast3to4minutesofcookingtowarmthrough.•Rawshrimporscallopscanbeaddedduringthelast2minutes.•Usebroccoli,cauliflower,carrots,potatoes,stringbeans,sprouts,andanyother

vegetablesyouhaveonhand.

•Noodlesareanicevariation.Ifyoudon’thavericenoodles,usespaghettiorangelhairpasta.Thisisagreatadditionifyouhaveleftoverpasta.

OneofthemostpopularcuisinesinMiamiisThaifood.WheneverIgotoaThairestaurantororderin,myusualdishisacurry.Thisvegetarian curry dish is a simple curry with coconutmilk and atouch of soy sauce and makes great use of onions, peppers, andyour excess vegetables. Always start out with less curry paste asdifferentbrandshavedifferent levelsofheat.Youcanalwaysaddmoreifyouwantithotter.

Serves4

VEGETARIANCHOPPED“NOT”LIVER

I grew up eating chopped liver almost every Sunday at my grandmother’sapartmentandonallJewishholidays.Thiswasherversionofhorsd’oeuvres,alongwithpickledherringandgefiltefishservedwithredhorseradish.Iloveditall.AtEpicure,choppedliverisatraditionandadelicasestaple.Idecided

totryavegetarianversionandmymothersharedarecipethatuseswalnutsandpeas.MyversionusestoastedpinenutsandI’veaddedchickpeastothegreenpeasforalittlefirmertexture.TheadditionofhoneyisforEpicurefans,since the original Epicure chopped liver recipe uses honey for a touch ofsweetness.Use pinto beans, navy beans, or anywhite beans in place of thechickpeas.Thisdishtastesbetteronthesecondday.

Makes3pounds2(12-ounce)cansgreenpeas,drainedandrinsed1(12-ounce)canchickpeas,drainedandrinsed5eggs,hardboiledandpeeled2onions,chopped1tablespoonoliveoil

2tablespoonshoney

⅓cuppinenuts,toasted

HEATOILINALARGEPANovermedium-highheat.Whenoilisshimmering,addonions.Turndowntheheattomediumandcookonionsuntillightbrownandcaramelized,about15minutes.Takeofftheheatandallowtocool.

INAFOODPROCESSOR,COMBINEALLINGREDIENTS.Youwillneed toscrapedownthesidesseveraltimes.Continuetopulseuntilconsistencyreachesthatofapurée.

Servewithcrackers,celeryorcarrotsticks,endive,orhardboiledeggs.

CHAPTER10:FROMSEATOSHININGSEAFishandSeafoodEntréesAsian

GingerSalmon

Steamed Littleneck Clams with Bok Choy in ChorizoGingerBroth

HawaiianSwordfishKebobswithPineapple

PoachedMarinatedSeaBassArrabiata

MixedFishCroquetteswithRoastedRedPepperMayo

CodandScallopFritters

SanFranciscoFishStew

LobsterandCrabRoll

MixedSeafoodCeviche

ASIANGINGERSALMON

Salmon isanextremelyversatile fishandcanbepreparedmanyways.Youcangrillit,roastit,bakeit,poachit,orcookitonastovetop.MygoodfriendRudi(Epicure’smeatmanager)askedmetomakeanAsianmarinadesimilartoacommercialproducthewasusingonsalmonforseveralcustomers.After

someexperimentation,webottledmyversion forEpicureandnowuse it topreparesidesofsalmonforcustomerswhoarelookingforasweetandspicytanginess.Rudiadded the sesameseeds,whichproducedanutty flavorandtexturethatwasabsolutelyperfectforthedish.Marinadecanbemadeaheadoftime.

Serves44salmonfilets(skinoff,5to6ounceseach)

2teaspoonssalt

3tablespoonsofsesameseeds(whiteorblackorboth)¼cupAsianGingerMarinade(page43)PREHEATOVENTO375°F.

SPRINKLE BOTH SIDES OF FILETS generously with salt. Place filets in abaking dish and pour marinade over them. Cover with plastic wrap andrefrigerateforanhour.Removefromrefrigeratorandsprinklesesameseedsoverthefilets.

GENTLYPRESSSEEDSINTOTHEFISH.Placeintheovenandbakefor10to14minutes(10minutesfor1-inchfilets,and12to14minutesfor1½to2-inchfilets).Fishwillbecookedtoaboutmediumandthetopofthefishwillbebubblybutnotbrown.Forwell-donefish,bakeforanadditional2to3minutes.

Fish,likeallproteins,arebestwhenfresh.Whiletwotothree-day-oldfishisn’talwaysconsideredfresh,itisstilledibleanddeliciousinmostcases.Ihavedivided thischapter into twocategories: the first is fresh fishrecipesthat use salvage ingredients to complete the dish, and the second issalvagingleftoverfishusingfreshandsalvageingredients.

STEAMEDLITTLENECKCLAMSwithBokChoyinChorizoGingerBrothOneof

the best dinners I ever cookedwas a spur of themoment bowl of steamed clams forMichele andme.Iboughtfreshseafoodtomakeseafoodpaellaandas Iwas getting ready toprepare thedish, Irealized I didn’t have enough time. TakinginspirationfromanumberofingredientsIhadonhand—chorizo in the freezer, a nub of ginger,garlic and onions, a few stalks of celery, andleftover bok choy—I decided tomake a flavorfulbroth. Adding the fresh clams, shrimp, scallops,andacoupleofsmalllobstertailsIhadboughtforthepaella, this dish came together in literally 15minutes. The chorizo and spice blend arereminiscent of Spanish cooking and I think it’sperfect for an appetizer or entrée. Micheleabsolutely loves it as a meal, served with crustybreadandabottleoffull-bodiedredwine.

Serves2

1tablespoonoliveoil

½teaspoonredchiliflake½cupchorizo,sliced

2garliccloves

1smallonion,diced2celerystalks,sliced1nubofgingerroot,(about1inch)peeledandsliced1tablespoonSpanishSpiceBlend(page35),plusone

teaspoonforfinishingthedish1cupwhitewine1dozenlittleneckclams

6scallops

6jumboshrimp,peeledanddeveined3small lobstertails,splitdownthemiddleoftheundersideofthetail6leavesbokchoy,whiteandgreen

parts,roughchopped¼cupparsley,chopped

IN A LARGE PAN, heat oil over a medium-high heat. Add chili flake andchorizoandcookfor2minutesasthefatbeginstorenderfromthechorizo.Addgarlic,onions,celery,ginger,and2teaspoonsofspiceblend.Cookforanother3minutestosoftenthevegetables.

ADD WINE, CLAMS, AND SCALLOPS. Sprinkle with another teaspoon ofspice blend, give the pan a gentle shake, cover, and simmer until clams open(about 8 minutes). Add shrimp, lobster tails split side down, bok choy, andsprinklewithanotherteaspoonofspiceblend.Coverandtakeoffheatfor5to7minutestosteamthelobsterandbokchoy.

DISCARDANYUNOPENEDCLAMSand,usingaslottedspoon,scoopouttheopenedclams,scallops,shrimp,lobstertails,bokchoy,andchorizoandarrangeinservingbowls.Carefullypourbrothovertheseafoodandsprinklewithfreshchoppedparsleyandonefinaldustingofspiceblend.

HAWAIIANSWORDFISHKEBOBSwithPineapple

Kebobs are a great way to prepare fish such as swordfish, salmon, andhalibut.Agrilledfishkebobalsosearsmorequicklyonthegrillthanasinglethick-cut fish filet. I like to skewer fruit with firm fish, and pineapple goesperfectly with swordfish, especially with a sweet and salty marinade. Addpeppers, zucchini, or anyother firmvegetable thatnot only adds color andflavorbutwillhelpkeepthefishfromslidingofftheskewer.

Serves4(2skewersperperson)1½poundsswordfish,cutinto2-inchchunks(orotherfirmfish)3cups(2-inch)pineapplechunks1cupHawaiianFishMarinade(page47)1greenzucchini,cutinto2-inchchunks1yellowsquash,cutinto2-inchchunks2redbellpeppers,deseededandslicedinto2-inchby2-inchpieces8(8-inch)skewers(woodenormetal)

PLACESWORDFISHCHUNKSINMARINADEfor30minutes.

TOPREPARESKEWERS, startwithyellowsquashandslideuntil1 inch fromflat end of skewer. Follow with zucchini, then red pepper, swordfish, andpineapple.Continuealternatingredpepper,swordfish,andpineappleandfinishwithachunkofyellowsquash.

AFTER LIGHTLYGREASINGTHEGRILLGRATES, grill skewers for 6 to 8minutes over a medium-high heat, rotating frequently. Brush with marinadewhilegrilling.

POACHED MARINATED SEA BASS

ARRABIATAServes2

2(6-ounce)seabassfilets

2tablespoonsalt2lime,juiced2tablespoonsoliveoil

1teaspoonredchiliflake2garliccloves,peeledandslicedthin1tablespooncapers,drainedandrinsed½redonion,peeledandsliced1redbellpepper,deseededandcutintostrips½cupwhitewine2tablespoonsalsa(choosebasedonyourdesiredlevelofheat)1(14-ounce)canwholetomatoesSaltandblackpepper

PREPARETHEFISHbyplacing fish filets in abowl and sprinkling saltonallsides.Squeezelimejuiceoverfish,coverbowlwithplasticwrap,andrefrigeratefor30minutes.

INADEEPSKILLET,heatoliveoilovermedium-highheat.Addchiliflakeandgarlic,andcookfor1minute,stirringconstantlytopreventgarlicfromburning.Add capers, onions, and peppers and toss to coat thoroughly. Cook for 5minutes,carefulnottobrownthevegetables.

ADDWINEandstirupanybrownbitsonthebottomofskillet.Addsalsaandstir.Lastly,addtomatoesbycarefullysqueezingeachtomatoinyourhandasyoutosstheminthepanandpourintheremainingjuicefromcan.Bringmixturetoasimmerandaddbothfishfilets.Coverandpoachthefishfor8to10minutes.Fishisdonewhenaforkpassesallthewaythroughthefiletwithlittleresistance.

PLACEFISHONAPLATTERandspoonthetomatomixtureontop.Garnishwithcilantro(orparsley)ifservingitbyitself.Ifservingwithrice,parsleyisthebetteroption.

Thisisoneofmyfavoritewaystoenjoyseabass,althoughyoucanuse halibut, grouper, ormonkfish as well. The sauce has a spicykick, great depth of flavor, and uses up the last bit of onions,peppers, and garlic. Capers, salsa, and canned tomatoes are alsoincorporated,makingitaperfectpoachingliquidforcookingfish.

MIXEDFISHCROQUETTESwith Roasted Red Pepper Mayo This recipecame about at Epicure one day when Rudireceived a duplicate fish order, resulting in anexcessoffreshfishfortheretailseafoodcase.Wetook a total of 30 pounds of salmon, mahi,grouper, and tilapia and cooked them in thesteamerwhileweroastedamixtureofredonions,

red and yellow bell peppers, and garlic. Thecooked fish and vegetables were combined withspices, fresh herbs, and other accompanimentsthattransformed30poundsofexcessfishinto45poundsofdeliciousfishcroquettes,whicharenowaweeklystaple inthecookedfoodssectionof theEpicure markets. This recipe is my favoriteversion of fish croquettes and you can use anyfreshorcookedfish.

Serves41bellpepper(red,yellowororange),diced½redonion,diced2garliccloves,minced2tablespoonsoliveoil

2teaspoonssalt

1½poundscookedfish(orfreshfish,seepage179),brokenintosmallpieces1½cupplainbreadcrumbs(orpanko)

½cupketchup½cupmayonnaise1egg1teaspoondriedbasil


½teaspoonhotsauce(optional)1tablespoonWorcestershiresauce


3tablespoonsAll-PurposeLoveRub(page29)

2tablespoonscanolaoil2tablespoonsroastedredpepper,finelychoppedPREHEATOVENTO375°F.

PLACE DICED VEGETABLES IN A BAKING PAN, drizzle with olive oil,sprinklewithsalt,tosstocombine,androastfor15minutesuntilslightlybrown.Removefromovenandallowvegetablestocool,about10minutes.

PLACEFISHINAMEDIUM-SIZEDBOWLandaddvegetables,½cupof thebreadcrumbs,ketchup,¼cupofthemayonnaise,egg,basil,oregano,hotsauce,Worcestershire sauce, mustard, and 1 tablespoon of spice blend. Using yourhands, mix thoroughly. Cover tightly with plastic wrap and refrigerate for 2hours.

BLENDREMAINING1CUPOFBREADCRUMBSwith1 tablespoonof spiceblend. Form 4 (6-ounce) “patties” out of the fishmixture and press each sidegentlyintotheseasonedbreadcrumbs.

HEATOILINANON-STICKPANoveramedium-highheat.Brownthepattiesonbothsides(about2minutesperside)andplaceonabakingsheet.Finishbybakingpattiesintheovenfor6to8minutes.

COMBINE REMAINING ¼ CUP MAYONNAISE with chopped pepper andremaining1tablespoonofspiceblend.Servewithfishcakes.

IFUSINGFRESHFISH, sprinkle fishwithsaltandspiceruborOldBayseasoning (about 1 teaspoon of each), and steam for 10 minutes untilcookedthrough.Ifusinganoven,placeinabakingdishwith½cupwaterandcovertightlywithfoil.Bakefor10minutes.Allowfishtocool(about15minutes)beforehandling.

CODANDSCALLOPFRITTERS

1bellpepper(red,yellow,ororange),diced1zucchini,diced1yellowsquash,diced½redonion,diced2garliccloves,minced2tablespoonsoliveoil2teaspoonssalt1cupflour

1teaspoonbakingpowder

1tablespoonSouthernSpiceBlend(page33)

2eggs

½cupcoldwater1 pound cooked cod or any white flakey fish (if using fresh fish, page 179)½ pound fresh scallops (or

shrimp),cutinto½-inchpiecesPREHEATOVENTO375°F.

PLACEDICEDVEGETABLESinaroastingpan,drizzlewithoil,sprinklewithsalt,tosstocombine,androastuntilslightlybrown,about14minutes.Removefromovenandallowvegetablestocool,about10minutes.

WHISKFLOUR,BAKINGPOWDER,ANDSPICEBLEND in a large bowl.Addeggsandcoldwaterandswitchingtoawoodenspoon,blendtheingredientsuntilyouhaveathickbatter.Foldincookedvegetables,fish,andscallops.Stirtocombine.

HEATVEGETABLEOILinamedium-sizedpot(about3to4inches)to350°F.Carefullydropheapingtablespoonsofbatterintotheoil,butdon’tcrowdthepot(about6 to8 frittersata time).Fry for4 to5minutesuntilgoldenbrownandcrispy.Using a slotted spoon, remove the fritters to a paper towel-lined plate.Sprinkle with extra spice blend. Continue cooking the rest of the batter inbatches.Servewarmwithtartarsauce,EverythingSauce(page49),orChiliMayo(page104).

Creativeuses...•Replacecodandscallopswithanycookedleftoverfishorseafoodandsomefresh

choppedherbs.•Thebatterisquiteversatileandcanbeusedonagriddleforapancake.Trya

“fishgriddlecake”bypouringbatteronahot,lightlygreasedgriddleornon-stickpan.Cooksimilartoapancake,flippingthemoncebubblescometothesurface.

•Foradelicioussidedish,addcookedleftovervegetablestothisbatter(nofish)andpourintogreasedramekinsormuffintins.Cookfor12minutesat350°Funtilpuffedandgoldenbrown.

Thisdeliciousfritterhasalighttexturefromtheflakedfishandasweetroastedflavorfromthevegetables.Thescallops(whichcanbesubstitutedwithshrimp,conch,or lobster)giveacontrastingfirmtextureinthefritterthatlendsbalanceandflavor.

Serves4

SANFRANCISCOFISHSTEW

Sometimes referred to as Cioppino, this soup came from local fishermen’sdaily catch, which they “chopped” into the soup. You can add chunks ofcookedfishinthelast5minutesofthecookingprocessorsearfreshfishfiletsand add them when plating. This recipe really brings out the natural fishflavors,especiallywhenyoumakeyourownstock.

Serves4SEAFOODSTOCK


1onion,peeledandroughchopped2garliccloves,chopped1carrot,peeledandroughchopped2celerystalks,roughchopped3sprigsofthyme

1bayleaf

½teaspoonredchiliflake

6cupswater

Shrimpshellsandtails(seeFishStew)

INASTOCKPOT,heatoliveoiloveramediumheatandaddonion.Slowlycookto softenwithout browning, about 5minutes. Stir in garlic for 1minute.Addcarrot,celery,thyme,bayleaf,andchiliflakeandcontinuecookinganadditional5minutes. Stir frequently and turn downheat if necessary so vegetables don’tbrown.Addwaterandshrimpshellsandtailsandbringtoboil.Skimthesurfaceandlowertheheat.Simmerfor20minutes.Strainandkeepstockwarm.

FISHSTEW2tablespoonsoliveoil1teaspoonredchiliflake

2sprigsfreshthyme

1onion,peeledandroughchopped1shallot,peeledandsliced2garliccloves,peeledandsmashed

1tablespoonflour

1 to2 cupswine (red ifusing tomatoes,white ifnot)4 cups seafood stock (orstore bought seafood or chicken stock) 1 (14-ounce) can whole tomatoes(optional)2bayleaves1dozenlittleneckclams

1dozenmussels

4seascallops,cutinhalf8shrimp,peeledanddeveined(saveshrimpshellsandtailsforstock)4cookedfishfilets,about1½pounds(ifusingfreshfishfilets,seepage184)Saltandblackpepper

INASTOCKPOT,heatoliveoil,chiliflake,andthymeoveramediumheatforabout1minutetoinfuseoilwithflavors.Addonion,shallot,andgarlicintothepotandcookslowly tosoftenwithoutbrowning,about5minutes.Stir in flourfor1minutetocookouttheflourtastethenaddwine,stock,tomatoes,andbayleaf.Simmerfor30minutes.

WITH5MINUTESREMAINING,addtheclams,mussels,andscallops.Whenthe shellfishhaveopened, add the shrimpandcooked fish, cover, and takeoffheattopoachtheshrimpandwarmthroughthefish,about8to10minutes.

TASTETHESOUPandaddsaltandpepperifneeded.Removebayleaf.Discardunopenedshellfish.Scoopshellfishandfishinequalportionsintoservingbowlsandladlethesoupuntilbowlsarefull.

IF USING FRESH FISH, season the filets generously with salt. Heat 1tablespoonofoilinanon-stickpan.Whenoilisshimmering,addfiletsto

thepanandsearfor4minutes.Carefullyfliptosecondsideforanotherminuteandremovepanfromheat.

LOBSTERANDCRABROLL

GrowinguponLongIslandasachildandsubsequentlyvisitingmymother’shouseontheNorthForkeverysummerasanadult,exposedmetoNortheastfavorites like clam rolls and lobster rolls. I remember stopping at Lunch, awell-knowneatingplaceon theway to theHamptonsandMontauk,wheretheyspecializeinlobsterrolls.WheneverIhavelobster,ifthereisanyleftovermeat, I’ll sauté it in butter andadd it to scrambled eggs ormake a lobstersalad. One evening there were two claws left over, not really enough for asalad. I opened a can of crabmeat andmade a lobster and crab salad andserveditinahotdogbun.Amazinglygood!

Serves41lobstertail,outofshellandcutinto1-inchchunks2lobsterclaws,outofshellandcutinto1-inchchunks

½poundcrabmeat(claw,jumbo,lump,orcolossal)¼cupcelery,finelydiced2tablespoonscrèmefraîche(orplainyogurt)

2tablespoonsmayonnaise1tablespoonfreshtarragon,finelychopped1tablespoonfreshchives,finelychopped½lemon,juicedSaltandpeppertotaste

4hotdogbuns1tablespoonbutter,melted

COMBINEALLINGREDIENTS inamedium-sizedbowl.Brushmeltedbutterontheinsideoflightlytoastedhotdogbunsandspoonsaladequallyintothem.

MIXEDSEAFOODCEVICHE

Theeasiestandmostdeliciouswaytouseupexcessfishisceviche.Theacidityofthelimesliterally“cooks”thefish.AtEpicure,wemaketwodifferenttypesofceviche:seafoodandshrimp.Theseafoodcevicherecipedependsonwhatfishwehaveavailable.Thisrecipeisquiteversatileinthetypesoffishyoucanuseandtheaddedaccompaniments.Ifyoudon’thavefreshpeppers,roastedredpeppersworkjustaswell.

Makes1½quarts2poundsmixedseafood(salmon,grouper, tilapia, snapper, swordfish, calamari, shrimp)12ounces fresh

limejuice(about12limes)¼redonion,diced½orangebellpepper,deseededandthinlysliced1tablespoonfreshcilantro,finelychopped1tablespoonfreshparsley,finelychopped½jalapeño,deseededandminced½teaspoondriedoregano½teaspoondriedbasil½teaspoonchilipaste½teaspoonwasabipowder(optional)½teaspoonsugar½teaspoonwhitepepper

POURFRESHLIMEJUICEintoaplasticcontainer.Addfishandletsitatroomtemperaturefor10minuteswhileyouprepthevegetables.Usingaslottedspoon,transferthefishtoalargemixingbowlwith1cupoftheliquid.Addtherestofthe ingredientsandmixwell.Taste forsaltandsugar.Refrigerate forat least1hourbeforeserving.

CHAPTER11:FROMTHELAND

PoultryandMeatEntréesChickenMeatloafwithRoastedVegetables

PulledChickenwithBBQSauce

CrispyLimeChickeninLettuceCups

MoroccanChickenStew

ChickenFriedRice

WinterBeanBeefStew

BigBoldBeefandItalianSausageChili

SpicyBeefTacos

BeefStir-fry

ItalianMeatloaf

CHICKENMEATLOAFwithRoastedVegetables

My grandmother used to make a meatloaf with a hard-boiled egg in themiddle, which always made us kids laugh. Harvey Katz, Epicure’s meatmanager from the 1970s and ’80s (and still working today “behind thebutcherblock”)claimstohaveinvented“chickenloaf.”Onemightsaythatmy“salvagechef”monikerwascreatedthedayRudiandHarveyaskedmetodosomethingspecialwith40poundsofexcesschickentrim.TheresultwasmyCounty Style ChickenMeatloaf. This recipe uses roasted veggies to keep itsupermoist,ahintofsmokinessfromthepaprika,andaHarissaglazeforadeepredcrust.

Serves8GLAZE½cupketchup½cupHarissa

MEATLOAF1bellpepper(red,yellowororange),diced1zucchini,diced1yellowsquash,diced½redonion,diced2garliccloves,minced2tablespoonsoliveoil2teaspoonssalt

3poundsgroundchickenorturkey

½cuppankobreadcrumbs(orplainbreadcrumbs)1egg1cupketchup1tablespoonDijonmustard1tablespoonWorcestershiresauce2teaspoonssmokedpaprika2teaspoonssalt1teaspoondriedbasil



PLACEVEGETABLES INAROASTINGPAN, drizzle with oil, sprinkle withsalt,tosstocombine,androastuntilslightlybrown,about14minutes.Removefromovenandallowvegetablestocool,about10minutes.

COMBINEKETCHUPANDHARISSAinasmallbowl.Setaside.

IN A LARGE MIXING BOWL, add ground chicken, roasted vegetables, theremainingingredients,andmixwithhandsuntilcompletelyblended.Forminto1 loafor2smaller loaves.Placeonabakingsheet linedwithparchmentpaper.Brushglazeonentiresurfaceofmeatloafandplaceintheovenfor40minutes.Turnthebakingsheet180°after20minutes.

Thebestmeatandchickendishesaretheonesmadefromscratch,usingfreshingredients,perfectlyseasonedvegetables,andlotsoffresh herbs. Stews and slow cooked dishes transform fairlyinexpensive cuts of meat into incredibly tender and flavorfulcomfortfood.Thesedishesfreezewellandcanbeusedtocreatesalvagemealslateron.

Leftover cookedmeats canbemade intonew stews, ricedishes,

andmanyother salvagemeals,whichbecome cost effective andflavorful when incorporated with your few-days-old vegetables.Probably the best aspect of salvaging cooked pieces of beef andchickenisthat,unliketraditionalslowcookingmethodsthattakehours,thesedishescanbemadeinminutes,asthecookedmeatsareaddedattheendofthecookingprocess.

PULLEDCHICKENWITHBBQSAUCE

A low and slow cookingmethod is typically used for tough cuts ofmeat totenderize them and, in some preparations, so they can be easily “pulled.”Since leftover chicken is already cooked andhas givenupmost of its juicesandflavorwhenitwas firstenjoyed,Icreatedarecipeto“pull”thechickenintopiecesandcombinethemwithasavoryandsweetBBQsauce.Myson,Miles,will eat twoof these sandwichesandask for extra sauce.Thesehavehuge flavorand take justminutes toprepare.Enjoyonabun,over rice, orwithasidevegetable.

Serves2

2cookedchickenbreasts

¾cupMichael’sSmokySingleMaltBBQSauce(page51)

4hamburgerbuns

“PULL”THECHICKENBREASTPIECESINTOABOWL.AddBBQsauceandmixtocoatevenly.Placeagenerouspileofchickenoneachbunbottomandtopwithotherhalftocompletesandwich.

Creativeuses...•Serveoverreheatedcookedricewithaspoonofsourcream.•Swirlinplainyogurtandserveinatacoshellortortillawithyourfavorite

shreddedcheese.•Addcookedleftovervegetablestothechickenandenjoyasamaincourse.

CRISPYLIMECHICKENINLETTUCECUPS

Serves4

2tablespoonoliveoil

¾poundcookedchicken,finelychopped(smallpebble-sizedpieces)Saltandpepper½teaspoonredchiliflake1teaspoonfreshginger,peeledandminced(or½teaspoongroundginger)1lime,juiced1shallot,sliced

1teaspoongranulatedsugar½teaspoongroundcoriander1jalapeño,seededandminced2tablespoonssoysauce2teaspoonsfishsauce1teaspoonricevinegar1teaspoonlightbrownsugar2tablespoonssesameoil

1tablespooncanolaoil8lettucecups(iceberg,bibb)2limes,cutintoquarters

ADD1TABLESPOONOFOILtoalargepanovermedium-highheat.Whenoilis shimmering, add chopped chicken, salt, and pepper to taste. Stirringfrequently, brown the chicken bits, about 6minutes.Add chili flake, ginger, 1tablespoonofthelimejuice,andstirfor1minutetocombine.Takeoffheatandscrapechickenbitsintoabowl.

WIPEOUTTHEPANwithasheetofpapertowel,andheat1tablespoonofoilover medium heat. Add shallots, sugar, and coriander. Stir frequently so thatshallotsdon’tburn.Cook for2 to3minutes tocaramelize theshallots.Add inthechickenandmixtocombinetheingredients.

TOMAKETHESAUCE,whiskalltheremainingingredientstogetherexceptforthe 2 oils. When ingredients are well blended, slowly drizzle the oils whilewhisking.Scoopchickenmixtureintolettucecupsanddrizzlewithsauce.Servewithasqueezeoffreshlime.

Oneofourfavoritequickly-prepareddinnersathomeisaThai-inspiredcrispyandspicybeefinlettucecups.Tocutdownonthefatcontent,Idecidedtotryitwithcookedchicken.Trythisrecipewithbeef,pork,duck,orturkey.

MOROCCANCHICKENSTEW

A great way to use up leftover meats and poultry is with a savory stew.Typically stews take hours to cook to break down the tough cuts of meat.Usingcookedmeat(orinthiscase,chicken),literallytakesnomorethan30minutes.Thisversionincorporatessomesalvageingredientsfromthepantryincluding raisins, canned tomatoes, beans, and leftover cooked rice. Theadditionofmysteaksauceattheendlivensupthestewandgivesitaterrifictangyflavor.Usevegetablesyouhaveonhandaswellasyourfavoriteherbsandspicestocreateyourownscrumptioussalvagestew!

Serves4

2tablespoonsoliveoil1onion,diced2garliccloves,peeledandroughchopped1bellpepper,seededandsliced2sprigsfreshoregano,finelychopped(leavesonly),or1teaspoondriedoregano1tablespoonSavorySpice

Blend(page32)1tablespoontomatopaste

1cupwhitewine1(14-ounce)canwholetomatoes1(14-ounce)canbeans(kidney,pinto,orwhateveryouhaveinyourpantry),drained

1bayleaf2poundscookedbonelessorbone-inchicken(breasts,thighs,legs,orassorted)½cupgoldenraisins1tablespoonSteakSauce(page57)Saltandpepper1cupplainyogurtorsourcream(optional)2cupsofcookedrice(seepage163forreheating)INAMEDIUM-SIZEDPOT,heatoiloveramedium-

highheat.Addonionsandgarlicandcooktosoften,about5minutes.Stirfrequentlysotheydon’tbrown.

ADD PEPPERS, OREGANO, SPICE BLEND, and tomato paste and stir tocombine. Continue cooking for an additional 2minutes to soften the peppersand release the flavorsof the spices.Addwine, lower theheat, and reduce theliquid by half. Add bay leaf and stir in tomatoes and beans. Simmer for 20minutestothicken.Stiroccasionallytopreventstickingtothebottomofthepot.

WHEN STEW HAS THICKENED, remove the bay leaf, fold in the cookedchicken, raisins, and steak sauce and continue simmering for 2 to 3minutes.Once chicken is warmed through, taste for seasoning and add salt if needed.Swirlintheyogurtandserveimmediatelyoverrice.

Creativeuses...•Forthevegetarian,thisstewcanbemadewithoutchicken.Simplyaddcutup

vegetableswiththeonionandgarlic.•Ifyouhaveroastedtomatoesonhand(page54)¸substituteforcannedtomatoes

andpreparestewsimplywithwhitebeans,1teaspoonofyourfavoritespice,

andacupofwhitewine.•OneofmyfavoriteversionsisaSpanish-stylestewmadebyaddingchorizoin

withtheonionsandcookedleftoverpotatoes(boiledorroasted)insteadofthebeans.LeaveouttheraisinsandservewithshreddedManchegocheese.

CHICKENFRIEDRICE

Oneofthemostthrownawayitemsintherefrigeratoriscookedricefroma

Chinese take-out dinner. If reheated properly, cooked rice makes a greatpartnerwithvegetables,meat,chicken,andseafood.Thisdeliciousfriedricerecipecanbemadewithshrimporbeefandtakesnomorethan10minutes.Theingredientsandthesimplecookingmethodbringoutalltheflavorswithjustatouchofsoysauce,butfeelfreetoaddoystersauce,fishsauce,orotherseasoningsofyourchoosing.

Serves43tablespoonscanolaoil(orvegetableorpeanut)1shallot,sliced1teaspoonfreshginger,peeledandminced(or½teaspoongroundginger)1babybokchoy,cutinto¼-inch

strips(about1cup)1teaspoongroundcoriander2eggs

2cupscookedrice

1cookedchickenbreast,slicedinto½-inchstrips¼cuppeas(frozenorfresh)½cupiceberglettuce,slicedintothinstrips

2tablespoonssoysauce

1teaspoonfishsauce(optional)

INANON-STICKPAN,heat1tablespoonofoilovermedium-highheat.Whenoilisshimmering,addshallots,ginger,coriander,andasmallpinchofsalt.Cookfor1minute,stirringconstantly.Addthebokchoyandcookuntilvegetablesaresoft,about5minutes.Removevegetablestoabowlandsetaside.

WIPEOUTTHEPANwithasheetofpapertowel,add1tablespoonofoil,andplacepanovermediumheat.Whenoil is shimmering,crackeggs into thepanandstirwithawoodenspoon.Leteggssetforabout10secondsandthenfoldintherice.Mixtogetherandseparateanyclumpsofricewiththebackofthespoon.

ADDTHECOOKEDVEGETABLES,chicken,peas,lettuce,soysauce(andfishsauce if using) and mix to combine until chicken is heated through, about 2minutes.Serveimmediatelywithsomeextrasoysauce.

WINTERBEANBEEFSTEW

SimilartotheMoroccanChickenStew(page196),astewusingcookedbeefversus fresh reduces the cooking timebyhoursaswell asusingupperfectlyedible foodyouhave inyour refrigerator.This stew isversatilebecauseyoucan use any vegetables you have, any flavored stock from your freezer (orcanned), just about any cut ofmeat (either cooked or fresh), any beans inyourpantry,andyoucanreplaceanyherbsorspiceswithyourfavorites...but try my recipe first. This is the ultimate comfort food over butterednoodles.

Serves4to6


1onion,diced2garliccloves,peeledandsmashed2carrots,peeledandslicedonthebias2celerystalks,slicedonthebias2parsnips,peeledandslicedonthebias(optional)3sprigsrosemary3sprigsthyme2cupsredwine

1tablespoonflour

2cupsbeefstock(chickenorvegetable)1(14-ounce)canbeans,drained(white,red)2bayleaves2teaspoonssmokedpaprika

1teaspoongroundcumin

Saltandpepper

1potato,peeledanddiced2poundscookedbeef,cutinto2-inchcubes(pork,chicken,orturkey)

1tablespoonredwinevinegar

INAMEDIUM-SIZEDPOT,heatoiloveramedium-highheat.Addonionsandgarlicandcooktosoften,about5minutes.Stirfrequentlysotheydon’tbrown.

ADDCARROTS,CELERY,PARSNIPS,andherbsandstirtocombine.Continuecooking to soften vegetables, about 5minutes. Addwine, lower the heat, andreduce the liquid by half. Add stock, beans, bay leaves, paprika, and cumin.Simmerfor20minutestothicken.

WHENSTEWHASTHICKENED,removethebayleaves,addthepotatoes,andcontinuecookingfor8minutesuntilpotatoesareforktender.Foldinthecookedbeefandcontinuesimmeringfor2to3minutes.Oncebeefiswarmedthrough,tasteforseasoningandaddsaltifneeded.Addvinegar,givethestewafinalstir,andserveimmediatelyoverriceorbutterednoodles.

BIG BOLD BEEF AND ITALIAN SAUSAGECHILIServes4to6

½poundcookedgroundbeef½poundcookedItaliansausage½poundbeefchuckflats,cubed¾-inch2onions,chopped4garlic,minced2redbellpeppers,seededanddiced1poblano (or cubanelle or jalapeño)pepper, seeded anddiced¼ cupChili SpiceBlend (page 31) 1 (12-

ounce)canbeer1(14-ounce)canwholetomatoes2cupsstock(chickenorbeef)

2tablespoonstomatopaste1(14-ounce)canbeans,drained(whiteorred)

IFUSINGUNCOOKEDMEATS,browngroundbeefandgroundsausage inalarge non-stick skillet. Remove the cooked meat and drain all the fat. Next,brownthecubedchuck(addalittleoliveoilifthemeatsticks).Cookmeatuntilbrowned.Removeanddrainallthefat.Setaside.

IFUSINGCOOKEDMEATS,add1tablespoonofoiltoalargeheavy-bottomedpotandplaceovermedium-highheat.Whenoilisshimmering,addonionsandgarlicandcooktosoften,about5minutes.Addallthepeppers,spiceblend,andmixtogether.Cookfor2to3minutestotoastthespicesandsoftenthepeppers.

ADDBEERTODEGLAZETHEBOTTOM. Scrape the bottom of pot with awooden spoon to loosen any stuck vegetables. Add all the cooked meat,tomatoes, stock, and tomato paste. Mix well and bring to a boil. Add beans,lower the heat, and simmer for 40 minutes, stirring frequently to keep thebottomfromburning.

Adjustseasoningandaddsmokedpaprikaformoresmokiness.

This is oneofEpicure’sbiggest sellersandmy favoriteSundaymealduringfootball season.You canmake this from scratch (using freshmeats) orusecooked leftovermeats.Cookedgroundbeefandsausage freezereallywell inanairtightcontainerorfreezerbag,soIalwayshavebothonhand.Ilovetocombine different cuts of meat in my chili, and for this recipe I’veincorporatedgroundbeef,chunksofsausageoutofthecasing,andbeefchuckcut into 1-inch cubes. For spicier chili, add ¼ to ½ teaspoon of cayennepeppertothespiceblendoraddyourfavoritehotsauceattheend.

SPICYBEEFTACOS

What better way to cook with your family than organizing a Taco Night?Tacosareagreatwaytoreusegroundbeef,vegetables,shreddedcheese,andthelastofthesourcream.Ifyoudon’thavetacoshells,youcanusepitabreadwarmedintheoven.ThisrecipeusesleftoverhamburgersandaquickblenderPicodeGallo,butyoucanalsomakefromscratchwithfreshgroundbeefanduseyourfavoritesalsaorhotsauce.

Serves4

4cookedhamburgers1tablespoonChiliSpiceBlend(page31)½lime,juiced1cuplettuce,shredded

1cupchoppedtomatoes1cupcheddarcheese,shredded1cupsourcreamoryogurt

4tacoshells

INAMEDIUM-SIZEDSKILLETheat1tablespoonofoil.Crumblehamburgersinpanandaddspiceblendandlimejuice.Continuecookinguntilmeatisheatedthrough.Breakapartanyclumpswiththebackofawoodenspoon.

PICODEGALLO1(14-ounce)candicedtomatoes¼cupredonion,diced½bellpepper,seededandroughchopped1jalapeño,deseededandminced1lime,juicedandzested

2teaspoonssalt

PLACEALL INGREDIENTS in a blender andpulse several times to combine.Leaveitchunky.

TOSERVE, fill taco shellswithmeat and topwith Pico deGallo, followed byyour favorite toppings. Another tasty option is to combine the salsa with themeatmixtureandspoonintothetacoshellsorwarmedpitabread.

BEEFSTIR-FRY

Foraquick,delicious,andhealthymealusingleftoverbeef,chicken,pork,orshellfish, trymaking a stir-fry. All you need is a hot pan, hot oil, fresh orleftovervegetablesandmeat,andadrizzleofsoysauce.

Serves41tablespooncanolaoil(vegetable,peanut,safflower)½redonion2bell peppers (one red, one green), seeded and cut into¼-inch slices 1 zucchini, cut into¼-inch sticks

(about3incheslong)1teaspoonmincedgarlic

2teaspoonssoysauce

1poundcookedorfreshmeat(steakcutinto½-inchstrips)

1teaspoonoystersauce

Blackpepper

HEAT 1 TABLESPOON OF OIL in a pan over a high heat. When oil isshimmering,addonions,peppers,andzucchiniwithasmallpinchofsalt.Shakethe pan frequently as you coat the vegetables with oil and quickly sear them.Oncethevegetablesareslightlybrownandhavebeguntosoften,addthegarlic,cookedmeat,soysauce,andoystersauce.Tosstocombineforabout1minute,

until themeat iswarmed through.Serve immediatelywith rice, soy sauce, andsomefreshcutlimes.

ITALIANMEATLOAF

I like to make meatloaf the same way I make my meatballs: milk-soakedbread,sautéedonionsandgarlic, freshherbs,andusuallyPecorinoRomanobecauseof itsnatural saltiness.This recipecameaboutwhenwehadaboutthreedozen toomany Italianmeatballs in the freshmeatcaseatEpicure. Imixedthemalltogetherwithfreshherbs,eggstomakethemmoist,andasliceofmozzarellaontop.

Serves22sliceswhitebread,crustscutoffandtorninto1-inchpieces½cupmilk

1tablespoonoliveoil1onion,diced

2garliccloves,minced

1egg¼cupPecorinoRomano(orParmesan)

2tablespoonschoppedparsley3to4basilleaves,finelychopped1poundgroundmeat(beef,veal,pork)4ouncesfreshmozzarella,cutinto¼-inchslices1cupTheBestBasicTomatoSauce(page54)PREHEAT

OVENTO400°F.

HEAT1TABLESPOONOFOILinalargepotovermediumheat.Addtheonionand garlic, and cook for 6 to 8 minutes until the vegetables are soft andtranslucent.Ifvegetablesbegintobrown,lowertheheat.Oncethevegetablesarecooked,takethepotofftheheatandletcool.

PLACEBREADPIECESINASMALLBOWL.Pourenoughmilkoverthebreadtomoistenandletitsoakwhiletheonionsarecooling.

COMBINETHEMEATS (if usingmore than one) in a large bowl. Add egg,cheese, parsley, andbasil and seasongenerouslywith salt andpepper (about 1teaspooneach).Useyourhandstosqueezetheexcessmilkoutofthebreadandadd to the meat mixture along with the cooled cooked vegetables. Gentlycombine all the ingredients with your hands or with a fork until just mixedtogether.Don’toverworkorthemeatloafwillbetough.Divideinto2andwithwethands,shapethemintooval-shapedloaves.

PLACE LOAVES IN NON-STICK MINI LOAF PANS (6 by 3-inch) or in abakingpanandbakefor15minutes.Removefromovenandplacecheeseslicesontopofloaves.Returntoovenfor2to3minutestomeltcheese.Garnishwithfreshbasil.

CHAPTER12:BUTTALAPASTAPastaEntrées

AngelHairwithTomatoes,Mozzarella,andBasil

CreamyOrecchiettePastawithProsciuttoandAsparagus

Farfalle Pasta with Grilled Chicken, Spinach, andMushrooms

Fettuccini with Roasted Portabella, Turkey Bacon,PecorinoRomano

Penne with Roasted Peppers, Capers, ArtichokeHearts,andFeta

PennewithRoastedButternutSquash,SwissChard,andSausage

SpaghettiwithRoastedGarlic,LemonZest,andBrusselsSprouts

Bacon,Truffle,4-CheeseMac‘n’Cheese

ANGEL HAIR WITH TOMATOES,Mozzarella,andBasil

Simple, five ingredients, 10 minutes. Delicious. A great way to use uptomatoesandwiltingbasil.

Serves4


2garliccloves,minced3Romatomatoes(or1largetomato),deseededanddiced

1poundangelhairpasta

½poundmozzarella,torninto½-inchpieces½bunchfreshbasil,finelychoppedSaltandblackpepper

INALARGESAUTÉPAN,heatoliveoilovermedium-highheat.Whenoil isshimmering,addgarlicandcookfor15seconds.Shakethepansothatitdoesn’tburn.Adddicedtomatoesandcookfor3minutestosoften.

COOKTHEPASTAforjustunder2minutesuntilaldente(checkpastapackageforcookingtimes)orrefreshleftoverpastabydroppinginboilingwaterfor15to20seconds.Drainthepastaanddonotrinse.

ADDPASTAtosautéedtomatoes,followedbythemozzarellaandbasil.Tossinthepanandcontinuetocookuntilcheesebeginstomeltandentirecontentsarewarmedthrough,about1minute.Seasongenerouslywithsaltandpepper.Serveimmediatelywithahealthydrizzleofoliveoilontopofeachportionandgarnishwithfreshbasilleaves.

I love pasta. Fresh, hot, cold, baked, even leftover pasta warmed in themicrowave.Youcanquicklyrefreshun-saucedcookedpastabydroppingitin boiling water for 15 to 20 seconds. Pasta with sauce can be easilyreheated,butisbestwhenlivenedupwithsomenewingredients,ahandfulof cheese for instance, and baked for 10 minutes. My pasta creationstypicallyutilizethreeingredients—acombinationofsalvageandfresh.Theycanbemadewithfreshpasta,butwhenyoudon’thavethetimeorhaveabowl or twoof leftover pasta in your refrigerator, try these combinationsandbeinspiredtocreateyourownwiththeingredientsyouhaveonhand.

CREAMY ORECCHIETTE PASTA withProsciuttoandAsparagus½poundasparagus,cutinto2-inchpieces(tipsandstalks)Salt


½cupprosciutto(cansubstitutebacon,pancetta,orham),roughchopped½cuplightcream(mascarponeorricotta)

1poundorecchiette¼cupParmesancheese,grated1teaspoonAllPurposeSpiceBlend(page29)INALARGESAUTÉPAN,heatoliveoilovermedium-high

heat.Whenoilisshimmering,addprosciuttoandcookfor2to3minutes.

DROP ASPARAGUS PIECES INTO SALTED BOILING WATER for 40seconds.Immediatelydrainandaddtoprosciutto.Stirinlightcream,lowerheat,andcontinuecookingfor1minutetothicken.

COOK THE PASTA for 8 minutes until al dente (check pasta package forcookingtimes),orrefreshleftoverpastabydroppinginboilingwaterfor15to20seconds.Drainthepastaanddonotrinse.

ADD PASTA TO PROSCIUTTO MIXTURE. Toss in the pan to blendingredients.Tasteforseasoning.Addgratedcheese,giveanotherquicktoss,andserveimmediatelywithahealthydrizzleofoliveoilontopofeachportion.

Ilovethis“ear”pasta.Itholdsthesaucelikenootherpastashape.Substitute any vegetable for the asparagus and bacon or leftoverhamfortheprosciutto.

Serves4

FARFALLE PASTA WITH GRILLEDCHICKEN,Spinach,andMushrooms

Chicken, spinach,andmushroomsarea fabulous trioandIalwaysseemtohavethemleftoverinmyrefrigerator.Usecookedchicken,arugulaifyouhaveit,onionsorscallions ifyoudon’thaveshallots,andanymushrooms.Ialsolovetoaddcrispybacon.

Serves4


1cupmushrooms,sliced1shallot,thinlysliced2cupsbabyspinach,stemstrimmed¾poundgrilledchicken1poundfarfalle(bowtiepasta)¼cupParmesancheese,gratedSaltandpepper

INALARGESAUTÉPAN,heatoliveoilovermedium-highheat.Whenoil isshimmering, addmushrooms in one layer. Sprinkle with salt and pepper andbrown without moving them around, about 2 minutes. Using tongs, turnmushroomsoverandaddmoreoilifpanisdry.Aftercookinguntouchedfor1minute, add shallots and shake pan to toss vegetables together. Add freshlyrinsedspinachandgentlyturninthepantocoatwithoilandwilt,1minute.Addchickenandtosstocombine.

COOKTHEPASTAfor7 to8minutesuntilaldente(checkpastapackage forcookingtimes)orrefreshleftoverpastabydroppinginboilingwaterfor15to20seconds.Drainthepastaanddonotrinse.

ADDPASTATOMUSHROOMandspinachmixture.Tossinthepantoblendingredients.Tasteforseasoning.Addgratedcheese,giveanotherquicktoss,andserveimmediatelywithahealthydrizzleofoliveoil.

FETTUCCINIWITHROASTEDPortabella, Turkey Bacon, Pecorino RomanoThis is a great pasta dish for those people whodon’teatredmeatbutenjoyahearty, satisfying,comfort-foodmeal. The portabellas are a perfectsubstituteformeatandtheturkeybaconlendsitssmokiness.

Serves46stripsturkeybacon

2tablespoonsoliveoil2portabellamushrooms,cutinto½-inchslices2garliccloves,mincedSalt

1poundfettuccini½cupmascarponecheese(ricottaorlightcream)¼cupPecorinoRomano(orParmesan)Saltandblackpepper


LAYBACONSTRIPSINABAKINGPANandplaceintheovenfor12minutes,untilcrispy.Removefromovenand,oncecooled,breakinto2-inchpieces.Placeinalargemixingbowl.

TOSSTOGETHERMUSHROOMS,oil,garlic,andsaltinabowl.Transfertoabakingpanandroastintheovenfor8to10minutes.Removefromovenandaddmushroomstothebacon.

COOK THE PASTA for 8 minutes until al dente (check pasta package forcookingtimes)orrefreshleftoverpastabydroppinginboilingwaterfor15to20seconds.Drainthepastaanddonotrinse.

ADDPASTATOBOWLwithmushroomsandbaconand stir inmascarpone.Sprinklegratedcheeseandtasteforseasoning.Serveimmediatelywithahealthydrizzleofoliveoil.

PENNE WITH ROASTED REDPEPPERS,Capers,ArtichokeHearts,andFetaServes4

2tablespoonsoliveoil1largeroastedredpepper,sliced

1tablespooncapers8artichokehearts,cutinquarters(about1cup)½cupfetacheese,crumbled

1poundpenne

¼cupParmesancheese,gratedSaltandpepper

INALARGESAUTÉPAN,heatoliveoilovermedium-highheat.Whenoil isshimmering,addredpepper,capers,andartichokehearts.Sautéfor2minutes.

COOKTHEPASTAfor7 to8minutesuntilaldente(checkpastapackage forcookingtimes)orrefreshleftoverpastabydroppinginboilingwaterfor15to20seconds.Drainthepastaanddonotrinse.

ADD PASTA TO PAN AND TOSS TO BLEND INGREDIENTS. Taste forseasoning. Add feta, give another quick toss and serve immediately with ahealthydrizzleofoliveoil.

PENNEWITHROASTEDBUTTERNUTSQUASHSwissChard,andSausage

Serves4

2tablespoonsoliveoil½butternutsquash,peeled,halvedlengthwise,deseededandcutinto1-inchchunksSaltandblackpepper½poundcookedgroundsausage(groundbeef,chicken,turkey)1largebunchSwisschard,coarselychopped¼cupstock(vegetableorchicken)

1poundpenne


TOSSTOGETHERSQUASHCHUNKS,salt,andpepperinabowl.Transfertoabaking pan and roast in the oven for 15minutes. Remove from oven and setaside.

IN A LARGE SAUTÉ PAN over medium-high heat, add cooked sausage andwarmthrough,about2minutes.Addchardandstocktothepanandgentlyturnwithtongstocombineandwilt.


ADD PASTA TO PAN and toss to combine. Taste for seasoning. Serveimmediatelywithahealthydrizzleofoliveoil.

SPAGHETTIWITHROASTEDGARLIC,LemonZest,andBrusselsSprouts

ThispastadishisoneofmyfavoritedisheswhenIwanttoimpressbutneedtokeepthecostandpreptimedown.ThefourmainingredientsareusuallyinmykitchenandIcantossittogetherwithleftoverrefreshedspaghettiinlessthan40minutes.

Serves4


1headofgarlic,slicedinhalf,crosswise(exposingthecloves)½poundBrusselssprouts,endscutoffandhalved

½cuppankobreadcrumbs,lightlytoasted(inadrypanovermediumheatorintheovenfor2minutesat350°F.)

1poundspaghetti

1lemon,zestedandjuiced¼cupParmesancheese,grated1teaspoonSavorySpiceBlend(page32)PREHEATOVENTO400°F.

PLACEGARLICHEADHALVES onto a piece of 8 by 8-inch square of foil,drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and thenbringtheendsofthefoiltogetherformingapouch.Placepouchintheovenfor30minutes.

TOSSBRUSSELSSPROUTSwith2tablespoonsofoliveoil,salt,andpepperinabowl.Transfertoabakingpanandroastintheovenfor15minutes(placeintheovenwhengarlic ishalfway roasted).Removebothgarlic andBrussels sproutsfromovenandsetaside.


PLACEPASTAINTOALARGEBOWL,drizzlewith1tablespoonofoliveoil,thejuiceofthelemon,andtoss.Openfoilpouchandsqueezeclovesoutofgarlichead.AddgarlicandBrusselssproutstothebowlofpasta.

ADDGRATEDCHEESEANDSPICEBLENDtothepastaandtosstocombine.Topwithlemonzestandtoastedpanko,adrizzleofoliveoil,andserve.

BACON, TRUFFLE, 4-CHEESE MAC ‘N’CHEESE

Thisdishisabsolutelythekids’ favorite fordinner.Ialwayskeepmycheesesauce in the freezer so I can whip up amac ‘n’ cheese in no time. Simplydefrostthesauceinthemicrowaveandaddtopasta.Ifyoudon’thavetruffleoil,youcanaddleftovercookedmushrooms.

Serves4

3slicesbacon

½poundmacaroni1½teaspoonstruffleoil3cupsGruyère,Cheddar,andBleuCheeseSauce(page52)

2teaspoonsdriedparsley

Salt

¼cupGruyèrecheese,shredded¼cupsharpcheddarcheese,shredded2tablespoonsParmesancheese,grated

PREHEATOVENTO375°F.Grease 4 (8-ounce) ramekinswith butter or uselargebakingdish.

LAYBACONSTRIPS INABAKINGPAN and place in oven for 15minutes.Remove from oven and place on a folded paper towel to absorb grease.Oncebaconiscooled,breakintopieces.

COOKMACARONI in saltedboilingwater anddrain.Return topot and tosswith1teaspoonoftruffleoiltokeepfromsticking.Setaside.

INALARGENON-STICKSKILLET,warmthecheesesauceovermediumheat.Or, ifusing frozensauce,defrost inmicrowaveuntil smoothbutnotbubbling.Poursauceovermacaroniandaddbacon,parsley,andremaining½teaspoonoftruffleoil.Stirtocombineandtasteforseasoning.

FILLRAMEKINSJUSTBELOWTHERIMwithmacaronimixtureandtopwithcheeses (combine cheeses together before topping). Bake for 25minutes untilcheeseisbubblyandbrown.

Onlyoneaspectofacourse shouldbe thestar,and these“salvage” saladsandsidedishescanreadilytakecenterstagewithasimplypreparedprotein.

CHAPTER13:ONTHESIDE

SaladsandVegetableSideDishes8VegetableKaleandBeetSaladwithThymeCurry

Vinaigrette

Spicy Shrimp, Cucumber, and Tomato Salad withCrumbledFeta

Arugula and Hearts of Palm Salad with OrangeVinaigrette

Romaine, Pear, and Feta Salad with StrawberryVinaigrette

ClassicCaesarwithSmokySourdoughCroutons

“Burnt” Vegetables—Cauliflower, Broccoli, BrusselsSprouts,andGreenBeans

RoastedBroccoliwithShallotsandToastedPineNuts

WhiteBeanandSmokedGoudaPurée

Sweet Potato and Celery Root Mash with CaramelizedShallotsandChive

Potato Croquettes with Caramelized Red Onions and

Peas

8 VEGETABLE KALE AND BEETSALADwithThymeCurryVinaigretteSALAD

2beets(redorgolden),peeledandquartered2carrots,peeledandcutonthebiasinto1-inchpieces1cucumber,halvedhorizontally,deseededanddiced

1cupgreencabbage,shredded2celerystalks,diced½cupredonion,diced2scallions(whiteandlightgreenparts),finelychopped1bunchkale,ribsremovedandchopped

DRESSING1shallot,minced1garlicclove,minced3sprigsfreshthyme(leavesonly),finelychopped½cuporangejuice¼cupcidervinegar2teaspoonscurrypowder

1teaspoondriedthyme½cupcanolaoil(oroliveoil,grapeseed,vegetable)Salt


PLACEBEETSANDCARROTSinasmallroastingpanwithadrizzleofoliveoiland a sprinkle of salt. Add 2 tablespoons of water and cover tightly with foil.Place in theovenfor15minutes tosteam.Removefromtheoven, takeoff thefoil,andsetaside tocool. (Ifyoudon’twantyourcarrots tohaveapurple tintfrom the beets, roast them separately.) TOSS THE COOLED BEETS ANDCARROTSwithall theother salad ingredients in a large saladbowl.Make thedressing by combining all ingredients in a separate bowl, except for the oil.Slowlywhiskintheoiltoemulsify.Tasteforseasoning.Pourdressinggenerouslyoverthesaladandtoss.

The inspiration behind this salad ismy 8Vegetable Purée Soup combinedwith the increasingly popular kale. Not only is kale super healthy anddelicious,butitholdsuptojustaboutanydressing.Don’tworryifyoudon’thavealleightvegetables...usewhatyouhave.

Serves4

SPICY SHRIMP, CUCUMBER, andTomato SaladwithCrumbledFeta I lovethisquick,refreshingsaladthathelpsuseupa few leftover cooked shrimp, tomato, andcucumber,andthelastbitofcrumblycheese(feta,bleu,gorgonzola).Serves2½teaspoonsmokedpaprika½teaspoongroundcumin½teaspoonsalt¼teaspooncayennepepper

2tablespoonoliveoil6cookedshrimp(grilled,broiled,panfried)*½cucumber(seedless),cutinto1-inchpieces2tomatoes,quartered2ouncesfetacheese,crumbleddashoffishsauce1teaspoonfreshcilantro,chopped(orparsley)PLACECOOKEDSHRIMPINABOWLandaddthespices

plus1 tablespoonof theoil.Toss tocoat the shrimpevenly.Addcucumber, tomatoes, feta, fish sauce,cilantro, and remaining tablespoon of olive oil. Toss again to combine. Serve in a martini glass fordramaticeffect.

IFUSINGRAWSHRIMP,coattheshrimpinthespicesandoilandthentransferto a hot pan. Sauté quickly for 2minutes until shrimp are just about cookedthrough.Removefromheatandplaceinrefrigeratorfor20minutestocool.

ARUGULAANDHEARTSOFPALMSalad with Orange Vinaigrette This salad hasbecome aweekly feature at Epicure and uses upingredientsfromseveralsectionsofthemarket.

Serves4SALAD

8cupsarugula1 (14-ounce) can hearts of palm, drained and cut crosswise into ½-inch slices 1 cup tomatoes (cherry,

grape),halved½ cup dates, pitted and cut in half, lengthwise½ cupwhole smoked almonds (walnuts, pecans), plus 2

tablespoonsforgarnish½cupgorgonzolacheese,crumbled,plus2tablespoonsforgarnishDRESSING4ouncesorangejuice2ouncescidervinegar1tablespoonsoysauce1teaspoonDijonmustard

1teaspoondriedthyme½cupoliveoilSalt

TOSSTHESALADINGREDIENTSinalargesaladbowl.Makethedressingbycombiningall ingredientsexceptfortheoil inaseparatebowl.Slowlywhiskin

theoiltoemulsify.Tasteforseasoning.Pourdressinggenerouslyoverthesaladandtoss.Garnishwithalmondsandcheese.

ROMAINE,PEAR,ANDFETASALADwithStrawberryVinaigretteWheneveryouhaveberries left over, purée them and add to yoursalad dressings for deep color and a sweet note.Try this dressing over vanilla and strawberry icecream!

Serves41headromaine,chopped2pears,halved,cored,andcutinto1-inchchunks½cuppinenuts½cupdriedcranberries(orraisins)½cupfeta,crumbled

DRESSING1cupstrawberries(orblueberry,blackberry,raspberry)

1teaspoonsugar1lemon,zestedandjuiced

2tablespoonsbalsamicvinegar½teaspoondriedbasil½teaspoondriedtarragon½cupoliveoilSalt

PLACEPINENUTSINADRYPANovermedium-lowheatandshakepanbackand forth. Don’t leave the pan unattended as the pine nuts will burn easily.

Continuetoshakethepanuntilyouseethepinenutsbegintotoast,about1to2minutes.Removeimmediatelyfromthepanandsetaside.

TOSSTHESALADINGREDIENTSinalargesaladbowl.Makethedressingbycombiningallingredientsexceptfortheoilinaminifoodprocessororblender.Pulseafewtimestocombineingredientsandthenleaveitonhighwhileslowlypouringintheoiltoemulsify.Tasteforseasoning.Pourdressinggenerouslyoverthesaladandtoss.

CLASSICCAESARwith Smoky Sourdough Croutons

CROUTONS

1sourdoughbaguette(Frenchbread)


1tablespoonSpanishSpiceBlend(page35)Saltandblackpepper2tablespoonsParmesancheese,grated

SALAD1headromaine,trimofftherootendandkeepwholeleavesintact(orifpreferred,roughchop)DRESSING2garliccloves,smashed,peeled,andchopped

2anchovies

½lemon,juiced2eggyolks1tablespoonwater


¼cupParmesancheese,grated(plus1tablespoonforfinishing)1cupoliveoil(plusextrafordrizzling)


SMOKYSOURDOUGHCROUTONS

CUT THE BAGUETTE LENGTHWISE IN THIRDS, creating 3 long strips.Then slice crosswise into 1-inch chunks. Place the bread in a medium-sizedbowl.Drizzlewith 2 tablespoons of olive oil, sprinklewith salt, pepper, and 1tablespoon of Spanish Spice Blend. Toss to combine and pour into a smallroastingpaninonelayer.Bakeuntilgoldenbrownandcrunchy,4to6minutes,flipping them about halfway through. Remove from oven and immediatelysprinklewithgratedcheese.Setasidetocool.

DRESSINGIn a small foodprocessor or blender, add garlic, anchovies, egg yolks, juice of

halfalemon,water,Dijon,andcheese.Pulseafewtimestocombineingredientsand then leave itonhighwhile slowlypouring in theoil toemulsify.Taste forseasoning.

SALADRemoveall theexcesswater fromthe lettuce leavesbyusingasaladspinnerorblottingwithapapertowel.Thiswillallowdressingtocoatevenly.Laytheleavesonaplatterandspoonthedressingacrossthestems.AddcroutonsandsprinklewithParmesan.

IFUSINGCHOPPEDROMAINE,simplytosslettuce,croutons,anddressinginasaladbowlandservewithasprinklingofgratedcheese.

Theone salad that ismy“go to” itemonmostmenus isaCaesar.Myson,Miles,requests this saladseveralnights inarowas longasIagreetomakemy Caesar dressing and smoky croutons. The dressing can be made in ablenderorasmallfoodprocessor.Youcanevenwhiskittogetherinabowl.

The croutons are smoky and delicious and you can store the extras in anairtightfreezerbag.

Serves4

“BURNT” VEGETABLES— Cauliflower,Broccoli, Brussels Sprouts, and GreenBeans Thanks to my mom, I love many“burnt” food items. Her trick was to servethe French toast burnt-side down so wewouldn’t notice,which of coursewe alwaysdid.NowIordermyhomefrieswelldone,Ilikemybagels toastedwellandmy favoritevegetablesarecookedtoadeepbrowncolor.Brown these vegetables to your liking butI’m sure you will become a fan of my“burnt”version.Serves44cupsofmixedvegetables(cauliflower,broccoli,Brusselssprouts,greenbeans)Salt


1tablespoonChiliSpiceBlend(page31)1lemon,zested

CUT ALL VEGETABLES INTO BITE SIZE PIECES, about 2-inch chunks.Toss all the vegetables in a large pot of salted boiling water for 30 seconds.Removefromthewateranddrain.

IN A LARGE PAN, heat oil over a high heat. When oil is shimmering andbeginning to smoke, add all the blanched vegetables, spice blend, and a goodpinch of salt. Toss to combine and then leave for 2minutes while vegetables

brown.Tossagainandcookforanother2minutes.Repeatforathirdorfourthtimeuntilvegetablesaremostlybrowned.Removefromheatandsprinklelemonzestoverthevegetables.Serveimmediately.

ROASTED BROCCOLI WITHSHALLOTSandToastedPineNuts

Weenjoy roasted vegetablesmore thananyother cookingmethod.Roastedbroccoliisprobablyourfavoritesidedishand,ifthereisanyleftover,itmakesan amazing salvage component. This shake-and-roast method works greatwithanyvegetable...cauliflower,greenbeans,Brusselssprouts,mixedsweetpeppers,etc.

Serves41headbroccoli,cutinto2-inchflorets1shallot,sliced¼cuppinenuts1tablespoonsesameseeds1tablespoonoliveoil

1teaspoonsalt

1tablespoonParmesan,grated(optional)


PLACE ALL INGREDIENTS in an airtight resealable bag and shake to coatbroccolievenly.Pourintoaroastingpanandplaceintheovenfor15minutes.Removefromoven,sprinklewithspiceblendandgratedcheese(optional).Serveimmediately.

WHITE BEAN AND SMOKED GOUDA

PURÉE

This purée can be made with just about any variety of bean or incombination.Trychick-peaswithredkidneybeans,ornavybeansandpintobeans. Add your favorite spice blend, fresh herbs, and serve with freshlygrated cheese you have on hand. This is not only a delicious side dish butworksgreatasadipservedwithtoastedpita.

Serves41(15.5ounce)canwhitebeans

1cupvegetableorchickenstock2sprigsfreshthyme(or½teaspoondriedthyme)2garliccloves,smashedandpeeled

1tablespoonoliveoil2tablespoonParmesancheese,grated½teaspoonsmokedpaprika3ouncessmokedGouda,shredded,plus1tablespoonforgarnishSaltandblackpepper

DRAIN THE BEANS and place in a small pot with stock, thyme, and garlic.Bringtoalowsimmerandthenturnofftheheat.Coverandletsitfor5minutestoinfusethebeanswiththegarlicandthymeflavors.

SCOOPOUTTHEBEANSANDGARLICwithaslottedspoonandplace inamini food processor. Add 1 tablespoon of the stock, olive oil, Parmesan, andpaprika.Puréethemixtureuntilsmoothandreturntothewarmpot.StirintheGoudauntilmeltedand taste for seasoning. Ifmixture is too thick,adda littlestocktothinitout.TopwithshreddedcheeseandasprinkleofChiliSpiceBlend(page31).

SWEETPOTATOANDCELERYROOTMASHwithCaramelizedShallotsandChiveThis sidecan be made with just sweet potato or a plainbakingpotatobutIlovetheadditionoftheceleryroot. Use red or white onions if you don’t haveshallots.Youcanalsouseleftovercookedpotatoesinplaceoffresh.

Serves41largesweetpotato,peeledanddiced(about1½cups)1celeryroot,peeledanddiced(about1½cups)

2cupsvegetableorchickenstock

1tablespoonoliveoilplus1teaspoonforfinishing1shallot,sliced1tablespoonchives,finelychopped1tablespoonparsley,finelychopped

IN AMEDIUM-SIZED POT, bring stock to a simmer and add potatoes andceleryroot.Simmeruntil fork tender,about6 to7minutes.Remove toabowlandsetaside.

HEATOLIVEOILINASMALLSKILLETovermedium-highheat.Whenoilisshimmering,addshallot.Cookfor2minutestosoftenandthenaddtopotatoesalongwithchivesandparsley.

MASHTOGETHER with a potato masher. Taste for seasoning and stir in 1teaspoonofoliveoil.

POTATOCROQUETTESWITHCaramelizedRedOnionsandPeas


½redonion,sliced3sprigsfreshthyme(leavesonly),finelychopped(or½teaspoondriedthyme)

1teaspoonlemonzest

½cupfrozenpeas,thawedfor10minutes1tablespoonparsley,chopped½poundcookedpotatoes(boiled,mashed,orroasted)

1egg

¼cupbreadcrumbs(plainorpanko)½ cup sour creamblendedwith 1 tablespoonofAll Purpose SpiceBlend (page 29) 2 tablespoons chives,

finelychopped

INAMEDIUM-SIZEDPAN,heat1tablespoonofoilovermedium-highheat.Whenoilisshimmering,addonions,thyme,andlemonzest.Cookuntilonionssoften without browning, about 5 minutes. Add peas, parsley, and stir tocombine.Takeofftheheatandcoverfor10minutestosteamthepeas.Transfertoabowl.

ADDTHEPOTATOES,egg,andbreadcrumbstotheonionandpeasmixture.Mixthoroughlyusingyourhandsorawoodenspoon.Formthemixtureinto4balls,coverwithplasticwrap,andrefrigeratefor30minutes.

RETURNPANTOSTOVETOP.Heatremaining1tablespoonofoliveoiloveramedium-high heat andwhen shimmering, gently place potato balls into thepan. Gently press down to form 1½-inch thick croquettes. Once brown andcrispy,about3to4minutes,turnandcookthesecondsideuntilbrown.Removeto a plate lined with paper towel to absorb excess oil. Serve with smoky sourcreamandchives.

Asakid,Ialwaysmixedmypeasandmashedpotatoestogether,sothissidedishbringsbackalotofgreathome-cookedmemories.Thesweetness from the caramelized red onions and slight tanginessfromthelemonzesttakethesecroquettestoanotherlevel.Thisdishmakesgreatuseofleftovermashedorroastedpotatoes.Serves4

Dessertsareoneoftheeasiestwaystouseoverripefruit,day-oldbreads,andexcess ingredients in your refrigerator and pantry. We typically buy morefruit thanweactually eatand somuchof it goesbadandgets thrownout.Overripefruitcanbeasatisfyingingredientforanaturallysweetdessert.

CHAPTER14:GRANDFINALES

DessertsfromLighttoLusciousBananaCroissantBreadPuddingwithNutella

RoastedPearswithRumMapleCream

DarkChocolateCoconutMacaroonCookies

MixedFruitCrisp

VanillaBerryCustard

StrawberryCheesecakeBars

TheUltimateChocolateChipCookies

StrawberryandCranberryProteinBars

BANANA CROISSANT BREADPUDDINGwithNutella

4eggs½cupmilk

1teaspoonvanilla

½teaspooncinnamon¼teaspoonnutmegPinchofsaltVegetablespray¼cupgranulatedsugar2day-oldcroissants,torninto1-inchpieces2veryripebananascutinto¼-inchslices4tablespoonsNutella,

warmedinthemicrowavefor20secondsPREHEATOVENTO350°F.

INAMEDIUM-SIZEDBOWL,whiskeggs,milk,vanilla,spices,andsalt.Don’tworryifthecinnamonclumpsabit.Setaside.

LIGHTLY SPRAY 2 (6-OUNCE) RAMEKINS with vegetable spray andsprinkle1teaspoonofthesugarineach.Rollaroundthesugarsothatitstickstothesprayedbottomoftheramekin.

PLACEONELAYEROFSLICEDBANANASineachramekin,followedbyhalfthe croissant pieces. Sprinkle with 1 teaspoon of sugar, place another layer ofbanana,anddrizzle1tablespoonofNutellaontopofeach.Addtheremainingcroissanttothetopoftheramekins.

SLOWLYPOURANEQUALAMOUNTOF EGGMIXTURE on top of thecroissant. With your fingers, gently press the croissant into the egg mixture.Refrigeratefor20minutestoset.

BEFOREPLACINGINTHEOVEN,placealayerofoverlappingbananaslicesovereachramekinandsprinkleremainingsugaronthetop.Bakeintheovenfor30minutes.Thebreadpuddingshouldpuffsubstantiallyandspringbackwhenyou press it. Let cool for 5 minutes before serving. Garnish with a drizzle ofNutella.

Forsomereason,Iover-buycroissantsforthehouseandtherearealwaystwoorthreeleftthenextday.Thisclassicdessertusesday-oldcroissants,overripebananas,andafewtablespoonsofNutella.You can substitute any several days-old bread to alter the flavoraccordingly. Any overripe fruit will do, including strawberries,blueberries,peaches,ornectarines.Ifyoudon’thaveNutella(andIdon’tknowwhyyouwouldn’t),useanychocolate syrupavailableoraddahandfulofchocolatechips.Serves2

ROASTED PEARS WITH RUM MAPLECREAM

2pears,halved

2cupswater

½cuplightrum

3tablespoonsbutter¼cuplightbrownsugar¼cupmaplesyrup½teaspooncinnamon(plusextraforfinishing)¼cupraisins¼cupdriedcranberries

1teaspoonvanilla½cupheavycream


USINGATEASPOONORPARINGKNIFE,removethecoreofeachpearhalf.Leavetheskinon.Placepearhalvesinamediumpotwithwaterandrum.Bringto a boil and then take off heat and cover for 5minutes while youmake thesauce.

IN A NON-STICK PAN, melt the butter, then add the brown sugar, maplesyrup,andcinnamon.Stiroveramediumheatuntilmixturebegins tobubble.Take pear halves out of the water and place them face down into the syrupymixture.Addraisinsandcranberriesandplacepanintheovenfor15minutes.Ifpanhasaplastichandle,wrapthehandlewithfoiltopreventitfromburning.

REMOVETHEPEARSFROMTHEPANandsetthemonplatters,2halvesforeachserving.

RETURNPANTOSTOVETOPandovermediumheat,addcreamandvanilla.Bring mixture to a light simmer. Stir until sauce thickens, about 3 minutes.Spoonthesaucegenerouslyoverthepearsandsprinklewithcinnamon.

This dessert takes less than 20 minutes and is equally as delicious anddecadentwithpeaches,nectarines,orapples.

DARKCHOCOLATECOCONUTMacaroonCookies

Areyoureadyfortheperfectmacaroon?GottagiveMomcreditforthisone.Myfamilyhasenjoyedthesetastychewybitsofcoconutheavenfordecades.Imaginemysurprisewhenshefinallytoldmesheusesthreeingredientsandtakesonlytwentyminutes.Thisisoneofthesimplestrecipesontheplanet...andoneofthemostdelicious!TheEpicurewithLoveversionofthiscookieisover ½ pound and packed with dark chocolate chunks. For a treat on thesecondday,warmmacaroonsintheovenortoasteroventogetthemcrispy.

Makes15to20macaroons1package(7-ounce)sweetenedshreddedcoconut1egg,lightlybeaten3tablespoonbutter,melted½cupdarkchocolatechips(optional)


COMBINECOCONUT,EGG,meltedbutter,andchocolate inabowlandmixwell.Usingaspoon,droptablespoon-sizemoundsonaparchment-linedcookiesheetandbakefor20minutesoruntillightlybrown.

REMOVE IMMEDIATELY from the cookie sheet with a thin metal spatula.Placethemacaroonsonawirerackandletcoolfor1hourbeforeserving.

MIXEDFRUITCRISP

FILLING3 apples, cored and cut into 1-inch chunks 2 pears, halved, cored, and cut into 1-inch chunks 1 peach,

removepitandcutintosamesizepiecesasotherfruit

1cupmixedberries

1lemon,zestedandjuiced

3tablespoonsflour

¼cupgranulatedsugar¼cuplightbrownsugar

1teaspooncinnamon

½teaspoonnutmeg

CRUMBTOPPING

1cupflour

½cuplightbrownsugar

¾cupoatmeal,old-fashionedrolledoats½cupalmonds(whole)1stick(4ounces)butter,melted½teaspoonsalt


FILLING

COMBINEALLFILLINGINGREDIENTS in a large bowl andmixwell. Pourintoagreased13by9-inchglassbakingdish.

CRUMBTOPPING

PLACEALLTOPPINGINGREDIENTSexceptbutter,intoafoodprocessorandpulse5timestogrindthealmondsandcombinethoroughly.

TOPTHEFRUITWITHCRUMBmixtureandpourmeltedbutterevenlyoverthetop.Bakeuntilfruitisbubblingonthesides,about40minutes.Placeasheetoffoilorlargebakingsheetonthebottomrackoftheoventocatchanyfruitthatbubblesover.Allowtocoolforatleasttenminutesbeforeserving.

OneofthefavoritedessertsmyfamilyandIenjoyisawarmfruitcrisp.Thisisafantasticwaytouseupoverripefruit.Mysister,Deb,taughtmeaversionthat calls forpouringmeltedbutterover the flourand sugar foradeliciouscrispy top. Feel free to use whatever fruit you have on hand such asnectarines,berries,oranyvarietyofapples.

Serves8

VANILLABERRYCUSTARD

This simple delicious custard is a great way to use up that last handful ofberries.

Serves23eggyolks

1tablespoongranulatedsugar

½teaspoonvanilla½cuplightcreamHandfulofmixedberries(about½cup)

1tablespoonbrownsugar


SLOWLYHEATTHECREAMina smallpotoveramedium-lowheat.Whencreambeginstoshowsmallbubblesontheedges,removefromheat.

INA SMALLBOWL, blend the egg yolks, sugar, and vanilla. Pour about onethirdofthewarmcreamintothebowltotempertheeggs.Whiskwithaforktoblend and pour egg mixture into the pot over a medium heat. Continuouslywhisk themixture until it begins to thicken. Pour into ramekins, drop berriesintothecustard,andsprinklethetopwithbrownsugar.

BAKEFOR12 to15MINUTESuntilcustard ismostlyset.Remove fromovenand let cool as the custard will continue to set. Refrigerate or serve roomtemperature.

STRAWBERRYCHEESECAKEBARS

CRUST

1tablespoonsugar

⅛teaspooncinnamon

5grahamcrackers3tablespoonbutter,melted(plus1tablespoonforgreasingbakingdish)FILLING1package(8-ounce)creamcheese

1egg1lemon,zestedandjuiced¼cupgranulatedsugar½cupstrawberries,topscutoffandslicedPREHEATOVENTO325°F.

CRUST

GREASEA5BY9-INCHbakingdishwithbutterorcookingspray.Cutapieceofparchmentpapertofitinbakingdishwith3inchesofexcesshangingovertwosides(approximately11by9inches).

INAFOODPROCESSOR,combinethesugar,cinnamon,andgrahamcrackersuntilyouhavethetextureofbreadcrumbs,notmorethan10seconds.Addthemelted butter and pulse a couple of times to fully blend together. Pour themixture intobakingdishandgentlypatdowncrumbswith thebaseofaglass.Bake in the oven until golden, about 12minutes. Remove from oven and setasidetocool.

FILLING

ADDTHECREAMCHEESE, egg, lemon zest, lemon juice, and sugar to thefoodprocessorandpulseuntilwellcombinedandsmooth.Pourintobakingdishand gently drop sliced strawberries into batter.Theywill sink slightly into thebatter.

BAKE IN THEOVEN FOR 30MINUTES, remove from the oven, and coolcompletelybefore refrigerating forat least2hours.Once set, liftoutofbakingdish by the parchment “handles” and using a sharp wet knife, cut in halflengthwise. Then cut crosswise into 1½-inch bars. Dust the top withconfectioners’sugar.

What better way to use up cream cheese, graham crackers, andstrawberries than a creamy, tangy, delicious homemadecheesecake?Thehardestpartiswaitingthe2hoursforittocoolintherefrigerator.SometimesIliketousemuffincups.Ifyouwanttodoubletherecipe,bakeina9by9-inchglassbakingdishor9-inchpiepan.Youcanuseanyslicedberriesorleavethemoutaltogetherforaclassicplaincheesecake.

Makes10bars

THEULTIMATECHOCOLATEChipCookies

This cookie dough recipe can be adapted to incorporate many otheringredients in your pantry. Add½ cup of peanut butter and a handful of

mixed nuts or a large scoop ofNutella for themost amazing chewy, nuttycookie.

Makes12to15cookies

1cupcakeflour

2/3cupbreadflourorunbleachedwhiteflour

1teaspoonbakingpowder

½teaspoonbakingsoda1teaspoonsalt

6ouncesbutter

¾cuplightbrownsugar½granulatedsugar2eggs1tablespoonvanilla8ouncesdarkchocolatechips

4ounceswhitechocolatechips


SIFTDRYINGREDIENTSINTOABOWL.Ona lowspeed,creambutterandsugartogetherusingamixerwithapaddleattachmentorhandmixer.Scrapthesidesofthebowlandthepaddlewithaplasticspatula.Onahighspeed,addeggsone at a time. Lower speed tomediumand add vanilla.Continue onmediumspeedandslowlyadddry ingredientsuntilblended.Scrapbottomofbowlandsides.

ADDCHOCOLATECHIPSandblendfor5seconds.(IfusingpeanutbutterorNutella,addwiththechips.)Placebowlinrefrigeratorfor30minutestofirmupthedough.

USINGA SCOOP andwet hands, portion the dough into 12 (4-ounce) balls.Placedoughballsonacookiesheetlinedwithparchmentpaperapproximately2inches apart. Press down cookie dough balls slightly and bake for 15 to 18minutes.Edgesofcookiesshouldbegintobrownandthemiddleofcookiesstillslightlyuncooked.Removefromovenandletcoolfor10minutes.Removefromcookiesheetandcontinuecoolingonabakingrack.

STRAWBERRYANDCRANBERRY

ProteinBars

2apples,cored,peeled,andcutinto2-inchchunks½cupvanillasoymilk

2cupsstrawberryproteinpowder

1½cupsrolledoats¼cupflaxseed¾cupGrapeNutscereal½cupeggwhites½cupdriedcranberries

PREHEAT OVEN TO 350°F. Grease 9 by 9-inch baking dish with vegetablespray. Cut a piece of parchment paper to fit in baking dish with 3 inches ofexcesshangingovertwosides(approximately15by9-inches).

PLACEAPPLESANDSOYMILKinasmallpotovermediumheat.Whenmilkbeginstobubble,takeoffheatandletapplessoften,about10minutes.Removeapplesandplaceinaminifoodprocessorandpulse5to6timestopurée.Scoopoutthepuréeandsetasidetocool.

INALARGEBOWL,combineallthedryingredients,applepurée,heatedmilk,eggwhites,anddriedcranberries.Mixwellandpourintobakingdish.Bakefor25minutes,untilatoothpickinsertedintothemiddlecomesoutclean.Removefromtheovenandimmediatelyliftoutusingtheparchment“handles.”Cutinto10rectangularbarswhilestillwarm.

Michele and I love protein bars and look for ones that are low in fat andcarbsandhighinprotein.Wedecidedtomakeourownandtheseutilizelotsof existing pantry items aswell as the last couple of apples on our kitchencounter.

Makes10bars

CHAPTER15:THANKSFOREVERYTHING

Holiday-Ever-AfterDishesManyhouseholdsthatcookfortheholidaysareleftwithmorefoodthancanfitintherefrigeratorandfreezer.The

recipesinthischaptertakethebestofyourholidaytableandturnthemintoentirelynew

deliciousdishes.

HolidayHash

GreenBeanandTurkeyMeatballs

TurkeyandRice

RoastedButternutSquashandPumpkinSoup

SweetPotatoandHamCroquettes

PecanPieCookies

CranberryMapleWalnutMuffins

“Stuffle”

HOLIDAYHASH

This delicious hash makes use of just about everything from your holidaymeal. I’ve incorporated turkey, ham, potatoes, stuffing, and vegetables intothis crispy savory day-after dish. Use what you have. Add leftovermashedpotatoes,sweetpotatoes,cranberrysauce,eventhatlastbitofgravy!Greatasasidedishwithabowlofsouporserveasamaincoursewithafreshsalad.

Serves4to61cupcookedturkey,tornintobite-sizepieces(whiteordarkmeat,orboth)1cupcookedham,torninto

bite-sizepieces(optional)½poundroastedpotatoesor1cupmashedpotato½cupstuffing½cupcookedgreenbeans,ormixedvegetables¼cupcranberrysauce1egg

1tablespoonoliveoil

¼cupcheddarcheese,shredded(optional)

COMBINEALLINGREDIENTS(exceptcheese)inabowlandmixwell.

INAMEDIUMORLARGESKILLET,heatoiloveramedium-highheat.Whenoilisshimmering,addhashmixtureinonelargeball.Pressdownwiththebackofawoodenspoonorspatulauntilthehashreachestheedgeofthepan,forminga2-inchthickpancake.Cookfor3minutesuntilbrownandfliptotheotherside.Continue cooking until second side is brown and crispy, about 3 minutes.Remove to a cutting board. While still warm, cut into wedges, sprinkle withcheese, and serve immediately. Also delicious served with applesauce, sourcream,warmedgravy,orcranberrysauce.

GREENBEANANDTURKEYMEATBALLS

Thesemeatballsareterrificaccompaniedbyaservingofricewithasqueezeoflemon or with pasta and olive oil. I eat them with a heaping spoonful ofcranberrysauce.

Makes6

2tablespoonsoliveoil½onion,chopped2garliccloves,minced1cupcookedturkey,tornintobite-sizepieces½cupcookedgreenbeans(orstringbeans)

1egg

¼cupbreadcrumbs¼cupParmesancheese,grated1tablespoonparsley,finelychoppedSalt

1lemon

Cranberrysauce(optional)

INASMALLSKILLETheat1tablespoonofoiloveramedium-highheat.Whenoilisshimmering,addonionsandgarlic.Cookuntilvegetablesaresoftbutnotbrown,about5minutes.Removefromheattocool.

IN A MEDIUM BOWL, combine remaining ingredients and cooled onions.Tasteforseasoning.Withwethands,formamedium-sizedmeatball.Ifmixtureseems toodryanddoesn’thold together, adda tablespoonofmilkorwater tobind. If mixture is too wet, add a tablespoon or two of breadcrumbs. Whenmixtureisjustright,formintoballsandrefrigeratefor20minutestoset.

WIPEOUTTHESKILLETwithasheetofpapertowelandheat1tablespoonofoiloveramedium-highheat.Whenoilisshimmering,addmeatballs.Carefullyturnmeatballstobrownonallsides,about3to4minutes.Cookinbatchesifpanistoocrowded.Placecookedmeatballsonapapertowel–linedplateorplattertoabsorb excess oil. Serve with a squeeze of lemon and a spoonful of cranberrysauce.

TURKEYANDRICE

This dish is holiday-after comfort foodat its best.You canuse leftover riceand can substitute chicken or ham for the turkey. Serve with a squeeze oflemon or, for anAsian twist, sprinkle soy sauce and sesame seeds over thefinisheddish.

Serves4

1tablespoonoliveoil½onion,finelychopped1garlicclove,minced¾cuplonggrainriceor2cupscookedrice1½cupsstock(vegetable,chicken,turkey)orwater1sprigfresh

rosemary,plus1sprigforgarnish1cupcookedturkey,tornintobite-sizepieces½cupcookedcarrotsandgreenbeansorcookedmixedvegetablesINAMEDIUM-SIZEDPOT,heatoiloveramedium-highheat.Whenoil is shimmering,addonionsandgarlic.Cookuntil softbutnotbrown,about5minutes.Addrosemaryandrice.Stirtocoattherice,about1minute.Addstock,apinchofsalt,andgivethericeagentlestir.Coverandcookuntilalltheliquidisabsorbed,about20minutes.

WITH 5MINUTES LEFT, stir in turkey and vegetables so they get warmedthroughasthericefinishescooking.Serveimmediatelywithasqueezeoflemon.Garnishwithfreshrosemaryleaves.

ROASTED BUTTERNUT SQUASH ANDPUMPKINSOUP

ThissouphasbecomeoneofthebiggestsellersoftheEpicurewithLovesoups.It’s smooth and comforting and is reminiscent of last night’s pumpkin pie.The twisthere is the currypowder,which gives the soupanunexpectedyetsubtlekick.

Serves6

2tablespoonsbutter

2leeks,cleanedandslicedinto½-inchrings(seepage99forHowToCleanLeeks)3quartsstock(vegetable,chicken,turkey)

2butternutsquash(approximately4pounds),peeled,halvedanddeseeded(cutinto1-inchcubes)1potato,peeledanddiced

1cupmilk

½cuppumpkinpurée3tablespoonslightbrownsugar2teaspoonscurrypowder

1teaspooncinnamon

½teaspoonsalt½teaspoonnutmeg

INA STOCKPOT,melt the butter over amedium-high heat. Add leeks andcookuntil softenedbutnotbrown, about3minutes.Remove2 tablespoonsofthecookedleeksforgarnish.Addstockandsquashandsimmerfor5minutes.Addpotatoesandcontinuesimmeringuntilpotatoesandsquashareforktender,about10minutes.

INA BOWL, whisk together themilk, pumpkin purée, sugar, and spices. Setaside.

USINGANIMMERSIONBLENDER,puréethesoupuntilsmooth.(You can use a traditional blender or food processor by puréeing in batches.Returnpuréedsouptopot.)ADDPUMPKINANDSPICESMIXTUREtosoup

potandcontinuesimmeringforadditional5minutes.Tasteforseasoning.Servewithcookedleeks.

IFUSINGLEFTOVERCOOKEDSQUASH. . . addafterpotatoesarecooked.Allowsquashtowarmthrough,thenpurée.

SWEETPOTATOANDHAMCROQUETTES

I have always loved the combination of sweet potatoes and ham.My goodfriendTom insists he created the hamandmashed sweet potato sandwich,whichhesaysheeagerlylooksforwardtothedayafterThanksgiving.Regularmashedorroastedpotatoeswillworkjustaswellbutmayneedabitofhelpfromsomefreshherbssuchasthyme,parsley,basil,chervil,orrosemary.Youcanalsokickupthisrecipewithsomecrumbledbacon.

Serves2


1shallot,sliced1cupcookedsweetpotato(mashed)½cupcookedham,tornintobite-sizepieces1tablespoonparsley,finelychopped½cupbreadcrumbs

1 tablespoonBBQ Spice Blend (page 34) IN A NON-STICK SKILLET, heat 1 tablespoon of oil over amediumheat.Whenoilisshimmering,addshallotandcookuntilsoftened,about3minutes.

COMBINE SWEET POTATO, ham, parsley, ¼ cup of the breadcrumbs andcooledshallotinamedium-sizedbowl.Withwethands,form4equalballsandplaceintherefrigeratorfor30minutestoset.

COMBINEREMAININGBREADCRUMBSandspiceblendinashallowdishorplate.Presseachpotatoandhamballintothebreadcrumbs,forminga1½-inchthickpatty.Gentlyturnthepattytoadherebreadcrumbstosecondside.

WIPEOUTTHEPANwithasheetofpapertowelandadd1tablespoonofoiloveramedium-highheat.Whenoil isshimmering,addthebreadedcroquettesandbrownonbothsides,about5minutestotal.Serveimmediately.

PECANPIECOOKIES

This cookie utilizes my Ultimate Chocolate Chip Cookie Dough with theadditionofleftoverpecanpie.Soundsfunny,butpecanpieloversaregoingtobe very happy. You can leave out the chocolate chips and add a slice ofpumpkin or sweet potato pie for a sweet cookie that is filled with holidayspice.

2poundsTheUltimateChocolateChipCookiedough(page256),chocolatechipsoptional

1slicepecanpie


PLACEPECANPIESLICEinaminifoodprocessorandpulse5times.Scrapeout the pie bits with a plastic spatula and add to softened cookie dough.Mixthoroughlyandrefrigeratefor30minutes.

USINGASCOOP andwet hands, portion the dough into 12 (4-ounce) balls.Placedoughballsonacookiesheetlinedwithparchmentpaperapproximately2

inches apart. Press down cookie dough balls slightly and bake for 15 to 18minutes.Edgesofthecookiesshouldbegintobrownandthemiddleofcookiesstillslightlyuncooked.

REMOVEFROMOVENandletcoolfor10minutes.Removefromcookiesheetandcontinuecoolingonabakingrack.

CRANBERRYMAPLEWALNUTMUFFINS

Cookingspray

1cupcakeflour1teaspoonbakingpowder

1teaspoonbakingsoda½teaspoonsalt½cuplightbrownsugar

1egg4tablespoonsbutter,melted½cupmilk½teaspoonmapleextract(or1tablespoonmaplesyrup)½cupcranberrysauce½cupchoppedwalnuts

2tablespoonsrolledoats

PREHEATOVENTO350°F.Greasemuffintinswithcookingsprayordropinpapermuffincups.

SIFTFLOUR,bakingpowder,bakingsoda,andsaltintoalargemixingbowl.Inaseparatebowl,whisktogethersugar,egg,butter,milk,andmapleextractuntilsmooth.

ADD WET MIXTURE TO DRY INGREDIENTS and with a wooden spoon,gentlymixuntilmostlycombined.Leaveafewdryspotsthroughoutthebatter.Foldinthecranberrysauceandwalnutsandpourintomuffintins.Leave½-inchspacefromthetop.Sprinklethetopswiththeoatsandbakeuntilgoldenandthemuffinshaverisenabovethetins,about15minutes.

REMOVE FROM OVEN and let cool, about 15 minutes. Remove from themuffintinandplaceonawireracktocontinuecooling,another15minutes.

Muffins are a great way to use up overripe fruit, nuts, and even savoryingredientssuchascookedvegetablesandcheese.

Makes10to12muffins

“STUFFLE”

Find yourwaffle iron and bring out the stuffing for an incredibly delicioustreatandagreatwaytogetyourfamilyinvolvedinmakingbreakfastonthedayafterThanksgiving.Thiswaffleisasgoodasyourstuffing.Foratouchofsweetness, add dried cranberries or diced apples to your stuffing beforemakingthe“stuffle.”Iloveitwithlotsofmaplesyrup.

Serves46cupsstuffing

2eggs

Cookingspray

Maplesyruporcranberrysauce

HEATYOURWAFFLEIRONaccordingtoitsdirections.

ADDEGGSTOSTUFFING andmix until combined. Spray both sides of thewaffle ironwith cooking spray. Place 1½ cups of stuffing in the center of thewaffle iron and close. Cook until brown and crispy (like a waffle). To keepcookedwaffleswarm, place in the oven directly on the rack at 250°F until allyourwafflesareready.Servewithmaplesyruporcranberrysauce.

CHAPTER16:CHEERS

CocktailsWorth“Salvaging”ForIlovethefactthatherbshavemadetheirwayintosomany

contemporarycocktails.Thesedrinkrecipesareagreatwaytouseupwiltedherbs,citrusfruits,and

juices.

GrapefruitPomegranateMartini

SweetBasilGinMartini

PepperVodkaBloodyMary

GreenMelonandCucumberMartini

Citrus&ElderflowerScrewdriverMartini

Ginger-infusedStrawberryMangoBellini

Jack‘n’Chill—JackDaniels&FrozenLimeade

LemonLimeWhiskey

MiniHotChocolateforGrown-ups

GRAPEFRUIT POMEGRANATE MARTINI

Serves2

4ouncesvodka3ouncespomegranatejuice6ouncesfreshgrapefruitjuice

1ouncestrawberryliqueur

limewedges

ADD ICE⅔OF THEWAY in a shaker and add all ingredients except limewedges. Shake vigorously and strain into chilledmartini glasses. Squeeze limewedgeintoeachglassanddropintothemartini.Serveimmediately.

SWEETBASILGINMARTINIServes2

BASILSIMPLESYRUP1cupgranulatedsugar

1cupwater

1lemon,rindpeeledinto3strips(¼-incheach)

4to5basilleaves

MARTINIS

6ouncesgin3ouncesmelonliqueur

2tablespoonsbasilsimplesyrup

basilleavesforgarnish

BASIL SIMPLE SYRUP Combine water, sugar, lemon strips, and basil in a

mediumpot.Stirandbringtoaboil.Coverandtakeoffheatfor20minutesandthenallowtocool.Strainandsetaside.

MARTINIS For 2martinis, add ice 2/3 of the way in a shaker cup. Add gin,melon liqueur, and basil simple syrup. Shake vigorously. Strain into sugar-rimmedmartiniglassesandgarnishwithbasilleaf.

RIMMINGTHEGLASSES Dip the rim of eachmartini glass into the cooledbasil simple syrup and then onto a platewith some granulated sugar. Tap theglassgentlytoshakeoffexcesssugar.

PEPPERVODKABLOODYMARY

Serves41quarttomatoorvegetablejuice3tablespoonscelerysalt2tablespoonsWorcestershiresauce2tablespoonswhitehorseradish

1teaspoonchilipaste

2limes,quartered

8ouncespeppervodka

1tablespoonsmokedpaprika(forglassrims)Greenolives(garnish)Celerystalks(garnish)

CHILL4BEERMUGS INTHEFREEZER. In a largepitcher, combine juice,two tablespoons of celery salt, Worcestershire, horseradish, and chili paste.Squeezeallthelimequartersintopitcherexceptone,whichyouwillusetorimtheglasses.Stirwellandrefrigerateforanhour.

ONASMALLPLATE,blend1tablespooneachofpaprikaandcelerysaltwithafork.Rim the chilled beermugswith lime and then invert eachmugonto theplate. Fill eachmugwith ice and then add 2 ounces of vodka. Pour the juicemixturetothetopandstir.Garnishwith largegreenolivesanda largestalkof

celery.

GREEN MELON AND CUCUMBER

MARTINIServes2

CUCUMBERSIMPLESYRUP1cupgranulatedsugar

1cupwater½cucumber,cutinto¼-inchslices(other½formartini)½cuphoneydewmelon,cutintochunks(plus¼

cupforgarnish)Handfulofcilantro

MARTINI½cucumber,peeled,seededanddiced1lime,quartered2tablespoonscucumber/melonsimplesyrup4ouncesvodka

2ouncesmelonliqueur½ounceRose;sLimeJuice

CUCUMBERSIMPLESYRUP

Combinewater,sugar,cucumberslices,melonchunks,andcilantroinamediumpot. Stir andbring to a boil.Cover and take off heat for 20minutes and thenuncoverandallowtocool.Strainandsetaside.

MARTINISFor2martinis,add½cupofdicedcucumbertoalargeshakeralongwith 1 lime quarter and cucumber simple syrup. Using the back of a spoon,muddletheingredientsintoachunkypulp.Addice,vodka,melonliqueur,andlimejuiceandplacethelidsecurelyontopoftheshaker.Shakevigorously.Strainintomartiniglasses.

IFYOULIKEYOURCOCKTAILabitsweeter,pouralittlesimplesyruponthetopofeachdrink.Ifyoulikemoretartness,squeezeafreshlimequarterintothemartinijustbeforeserving.Garnishwithcilantroandmelonchunk.

CITRUS&ELDERFLOWERSCREWDRIVERMARTINIServes4

8ouncesvodka

2ouncesElderflowerliqueur

2oranges,juiced1lemon,juiced1grapefruit,juiced2tablespoonsgranulatedsugar(forrimmingtheglasses)Orangezestforgarnish

COMBINEVODKA,LIQUEUR,andfreshjuicesinalargepitcher.Refrigeratefor1hour.Whilethemixtureischilling,fillasmallplatewithextralemonjuiceand anotherwith granulated sugar.Dip the rimsof the glasses into the lemonjuice and then gently onto the sugar.Chill the glasses in the refrigerator untilreadytoserve.

TOSERVE,FILLSHAKER⅔OFTHEWAYwithiceandpourmixturefromthepitcheruntilliquidreachesthetopoftheice.Shakevigorouslyfor10secondsandstrainintothechilledsugar-rimmedglasses.Sprinklealittleorangezeston

thesurfaceandserveimmediately.

GINGER-INFUSED STRAWBERRYMANGOBELLINIServes4

GINGERSIMPLESYRUP1cupgranulatedsugar

1cupwater½-inchpiecegingerroot,cutintosixslicesBELLINIS½cupfrozenmango½cupfrozenstrawberries

1bottleChampagneChill4champagneflutesinthefreezer.

GINGERSIMPLESYRUP:Inasmallpot,bringsugar,water,andgingerroottoaboil.Onceliquidbeginstoboil,takeitofftheheatandcover.Letstandfor20minutestocool.Strainandsetaside.

BELLINIS:Inablender,puréethefruitwithallthegingersimplesyrup.Whenready to serve, fill champagneglass1/3 of thewayupwithpurée.Slowlypourchilledchampagnetothetop.

JACK ‘N’ CHILL—JACK DANIELS &FROZENLIMEADE

My friendsCindyandMichael inspired thisdrink.Wewanteda refreshingcocktailbutdidn’thaveamixerorjuice.Cindypulledoutthefrozenlimeade,Michaelgrabbedabottleofwhiskey,andtherestishistory!

Serves4

8ounceswhiskeyorbourbon

1canoffrozenlimeade,slightlythawed1lime,cutintowedges

CHILL4(8-OUNCE)ROCKsGLASSESinthefreezer.

INA BLENDER, combine whiskey and limeade. If limeade is partially frozenthenyoudon’tneedtoaddice.Iflimeadeiscompletelythawed,add1cupoficetotheblender.Blenduntilsmooth.

POURINTOCHILLEDGLASSES. Squeeze a coupleof limewedgeson topofeachofthefrozendrinksanddropin.

LEMONLIMEWHISKEY

Serves48ounceswhiskey8ouncesfreshlysqueezedlemonjuice

8ouncesfreshlysqueezedlimejuice8ouncesclubsoda(orsparklingwater)Lemonandlimeslicesforgarnish

FILL4 (8-OUNCE)ROCKSGLASSES with ice. Pour 2 ounces ofwhiskey ineachandswirltocoattheice.Pour2ounceseachoflemonandlimejuiceineachglass followed by 2 ounces of club soda. Stirwith a spoon and garnishwith 1lemonsliceand1limeslice.

MINTHOTCHOCOLATEforGrown-ups

Serves4

20ouncesmilk

¼cupgranulatedsugar8ouncessemi-sweetchocolate(chips)2teaspoonsgroundcinnamon

2teaspoonsvanillaextract

4ouncespeppermint schnapps (orcrèmedementhe)1cupheavycream,whippeduntil thickand formspeaks4ounceswhitechocolate,shavings(blockorbar)POURMILKINTOMEDIUM-SIZEDPOTandheatoveralowheat.Whiskinthesugaruntilmostlydissolved.Donotletthemilksimmer.Removefromheat, add chips, cinnamon, and vanilla extract and continue whisking until chocolate is completelymeltedandmixtureiscompletelyblended.

POUR 1OUNCE of schnapps into the bottom of each coffeemug. Carefullypourmilkmixtureintoeachmug,leaving1-inchofspaceatthetop.

TOPWITHBIGDOLLOP(2TABLESPOONS)ofwhippedcreamandsprinklewithwhitechocolateshavingsandcinnamon.Serveimmediately.

ABOUTEPICUREGOURMETMARKET&CAFÉ

EpicureGourmetMarket&Cafébeganin1945asasmallbutchershopownedbytheThalbrothers.ItgrewasthecityofMiamiBeachprosperedinthedecadesthat followed, and the contents of the market expanded to include signaturebakeryproductsandprepared foodsaswellas the finestqualityof ingredients,selectedbyprofessionals,eachknowledgeableintheirareaofexpertise.

In 1998, Epicure Market was purchased by the Starkman family from LosAngeles;theStarkmanswerealreadyinvolvedinthefoodbusinessastheownersof ten Jerry’s Famous Deli locations in California. Epicure now has threelocations. The one in Sunny Isles Beach opened in 2008 and contains a full-servicerestaurantandbaralongwithamorecasualcafé,whiletheoriginalstore,recently renovated, remains in SouthBeach.A third location in historicCoralGables opened in fall 2013 and featuresmore than 25,000 square feet of retailspaceplusoutdoorseatingfortheirfull-servicerestaurantandcafé.SeveralmoreEpicurelocationsarebeingplanned,includingtwomoreinSouthFloridaandanexpansionofthesuccessfulretail/restaurantconceptontheWestCoast.

In2009,EpicureGourmetMarketbecamethehomeforChefMichaelLove’sseriesofcookingclasses,titledCookingwithLove.JasonStarkmanandMichaelLovecollaboratedonacobrandedfoodline,EpicurewithLove,whichlaunchedin 2011. The freshlymade food contains no preservatives and runs the gamutfrom8VegetablePuréeSoupandVegetarianWildMushroomBisquetoBacon,Onion,& Truffle Four CheeseMac ‘n’ Cheese, Spiced PumpkinCornbread, aline of eight-inch Chunk Cookies, and four different brownies. Epicure withLovenow includes tenall-natural soups and twelvebakery items.Manyof theEpicurewithLoverecipesareintheSalvageChefCookbook.

ACKNOWLEDGMENTS

ThisbookhasbeenacollaborationofsomanypeopleandIamgratefulforthesupportandassistancethatmyfamily,friends,andcoworkershavegivenme.Ithastakenmorethanfouryearstocompleteandwouldnothavehappenedatallifitweren’tformyfriendshipandpartnershipwithJasonStarkman.

Huge thanks to Lynn Parks for not only her exceptional talent asmy foodphotographerandfoodstylist,butforbeingafanofmyfoodandbelievinginmeandthisproject fromdayone.ThankstoEllenBrownforyourtoughloveandbook expertise, which putme on the proper path to getting published. A bigthank-youtoKimWeissforheradviceandsupport,whichhelpedmefocusonthethingsthatmakeforasuccessfulbook.

Toall theemployeesandmanagersatEpicureGourmetMarket&CaféwhosupportedthelaunchoftheEpicurewithLoveproductlineandhaveallowedmetobecomeapermanentpartoftheEpicurefamily.Specialthankstomypeepsinthemeat department, includingCesar,Harvey,Monica,George, Juan,Miguel,Taz, and especially Rudi, who has givenme not only his friendship, amazingideas, and recipes, but who also took the time to share his ridiculously vastwealthofknowledgewithme.I’dliketoalsothankEpicure’sgeneralmanagersMark,Diane,Oscar, andHarold,who created the supportive environment formetogrowasachef.

Iamexceedinglygratefultomyincredibleagent,businessmanager,andfriendAlanMorellofCreativeManagementPartners,whonotonlymakeseverything

happen,butalsocontinuouslybelievesinmeandneverceasestoamazemewithwhathebringstothetable.SuperthankstomyliterarycoagentReginaBrooksand the Serendipity Literary Agency for bringing me to Skyhorse Publishing.Thanks to Nicole Frail, my editor at Skyhorse, for her enthusiasm for my“salvage”conceptandallherhardworkonthisproject.

Ahugethank-youtomyexecutiveproducersTimTroke(ChefsRunWild,TheSalvageChef) andMikeMorris (Diners, Drive-ins andDives). Tim has been abrilliantcollaboratorandmentorandcontinuestoamazemewithhisexpertise,support,andmostofallhisfriendship.MikehasinspiredmeandmentoredmetobethebestIcanbeinfrontofthecameraandisatrueprofessionalinallways.A sincere and warm thank you to my publicist, social media facilitator, andtrusted friend JacquelynnPowers.Her loveof cooking,passion for cookbooks,overtwentyyearsinthepublishingbusiness,andmostofallherenthusiasmandfriendshiphavemadeheranamazingadditiontomyteam.

Agiantthank-youandhugtomymotherfor. . .well,justabouteverything!From inspiration to never-ending support to daily (and nightly) editing, forideas, and for keeping me from using too many adjectives in one sentence.Thankstomysister,Deb,andmyniece(andchef)Caseyforeditingmyveryfirstdraft.

Thankyoutomyson,Miles,forbeinganamazingchildwhohasdisplayedtheunderstanding and compassion of an extremelymature person as I immersedmyselfincookingandwritingforthepastfouryears.

Lastly,I’dliketothanktheloveofmylife,Michele.Micheleinspiredmetogoforwardandturnaroughdraftintoabook,inspiredmanyoftherecipesinthisbook,wasanamazingfoodstylistforthephotoshoots,andhadtomakemanysacrificesformetomakemydeadlines.

SALVAGEINDEX

A

agavesyrup:homemadegranolaandorangezestvanillayogurt,76

almonds:smoked:

arugulaandheartsofpalmsaladwithorangevinaigrette,230whole:

mixedfruitcrisp,250anchovies:

everythingsauce,49thebestbasictomatosauce,54bacon,onion,andolivesouffliche,74classiccaesarwithsmokysourdoughcroutons,232paste:

taleggio-stuffedbrisketburgerwithcaramelizedonions,146apples:

challahfrenchtoastwithcrispyhamandroastedapples,67turkeybaconandapplegrilledcheesewithcheddarandGruyère,140open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144mixedfruitcrisp,250strawberryandcranberryproteinbars,258

applesauce:Mexicanporkmarinade,45(alternative)holidayhash,262

apricots,dried:redquinoawithavocado,chickpeas,anddriedapricots,156

artichokehearts:crispyfriedolives,artichokehearts,andbacontruffletatertots,91turkeysliderswithbroccolislaw,136vegetarianMediterraneanfrittata,151pennewithroastedredpeppers,capers,artichokehearts,andfeta,217

arugula:searedahituna,avocado,arugulawithmangosalsa,142

arugulaandheartsofpalmsaladwithorangevinaigrette,230asiagocheese:

sun-driedtomatoandpestogrilledcheesewithasiago,138asparagus:

miniseabasswellingtonwithroastedasparagusanddillcrémefraîche,100asparagusricottabruschettawithcrispyfriedshallots,110asparagusvichyssoise,126creamyorecchiettepastawithprosciuttoandasparagus,212

avocado:prosciutto-wrappedshrimpwithavocadoandmango,104searedscallopontoastwithavocado,cucumber,tomatoandmangosalsa,112redquinoawithavocado,chickpeasanddriedapricots,156

B

bananas:bananacroissantbreadpuddingwithnutella,244

bacon:Michael’ssmokysinglemaltbbqsauce,51bacontruffle4-cheesemac‘n’cheese,222bacon,onion,andolivesouffliche,74crispyfriedolives,artichokeheartsandbacontruffletatertots,91(alternative)prosciutto-wrappedshrimpwithavocadoandmango,104

beans,canned:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)vegetarianMediterraneanfrittata,151Moroccanchickenstew,196winterbeanbeefstew,200BigBoldbeefandItaliansausagechili,202chickpeas:

redquinoawithavocado,chickpeasanddriedapricots,156vegetarianchopped“not”liver,166

pinto:vegetarianchili,154

white:whitebeanandsmokedgoudapuree,237

beef,cooked:

winterbeanbeefstew,200beefstir-fry,205hamburger:

spicybeeftacos,204beef,ground:

Gruyère,cheddar,andbleucheesesauce,52roastedredpepper“sushiroll”stuffedwithItaliansausage,106taleggio-stuffedbrisketburgerwithcaramelizedonions,146(alternative)(dried,porcinipowder)wildmushroombisque,128(alternative)vegetarianMediterraneanfrittata,151BigBoldbeefandItaliansausagechili,202Italianmeatloaf,206

beef,raw:BigBoldbeefandItaliansausagechili,202beefstir-fry,205

beefstock:winterbeanbeefstew,200BigBoldbeefandItaliansausagechili,202

beer:vegetarianchili,154BigBoldbeefandItaliansausagechili,202

beets:roastedrootvegetableswithbrownrice,1638vegetablekaleandbeetsaladwiththymecurryvinaigrette,226

berries,mixed:mixedfruitcrisp,250vanillaberrycustard,253

bleucheese:Gruyère,cheddar,andbleucheesesauce,52bacon,truffle4-cheesemac‘n’cheese,222rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)goatcheeseandmeltedleeksencroutewithraspberrysauce,97

blueberries:mixedfruitcrisp,250vanillaberrycustard,253

bokchoy:steamedlittleneckclamswithbokchoyinchorizogingerbroth,173

(baby)chickenfriedrice,198bourbon:

Michael’ssmokysinglemaltbbqsauce,51Jack‘n’chill,288lemonlimewhiskey,289

bread:homemadebreadcrumbs,19SEEcroutonsbacon,onionandolivesouffliche,74bruschettawithgoatcheeseandsun-driedtomatoes,108asparagusricottabruschettawithcrispyfriedshallots,110smokycheddarandGruyèrecrostini,130(sliced)searedscallopontoastwithavocado,cucumber,tomatoandmango

salsa,112poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomatomayo,

143open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144fishsaladsandwichwithsmokydilldressing,145Italianmeatloaf,206ciabatta:

sun-driedtomatoandpestogrilledcheesewithasiago,138searedahituna,avocado,arugulawithmangosalsa,142

challah/brioche:challahfrenchtoastwithcrispyhamandroastedapples,67turkeybaconandapplegrilledcheesewithcheddarandGruyère,140

croissant:smokedsalmonandchivescrambleencroissant,70bananacroissantbreadpuddingwithnutella,244

raisinbread:challahfrenchtoastwithcrispyhamandroastedapples,67

sourdough:sourdoughtoasts,72smokysourdoughcroutons,232

breadcrumbs:crispyfriedolives,artichokehearts,andbacontruffletatertots,91(alternative)polentawithroastedtomatoesandwildmushroomragu,160mixedfishcroquetteswithroastedredpeppermayo,178

chickenmeatloafwithroastedvegetables,190spaghettiwithroastedgarlic,lemonzest,toastedpankoandBrusselssprouts,

221potatocroquetteswithcaramelizedredonionsandpeas,240greenbeanandturkeymeatballs,265sweetpotatoandhamcroquettes,270

briecheese:open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144

broccoli:(alternative)asparagusvichyssoise,126broccolislaw,136(alternative)vegetablecoconutcurry,164“Burnt”Vegetables—cauliflower,broccoli,Brusselssprouts,andgreenbeans,

235roastedbroccoliwithshallotsandtoastedpinenuts,236

brownies:vanillabourbonsauce,59

brownsugar:Asiangingermarinade,43vanillabourbonsauce,59vegetablecoconutcurry,164crispylimechickeninlettucecups,194roastedpearswithrummaplecream,246mixedfruitcrisp,250vanillaberrycustard,253theultimatechocolatechipcookies,256roastedbutternutsquashandpumpkinsoup,269cranberrymaplewalnutmuffins,272

Brusselssprouts:roastedrootvegetableswithbrownrice,163spaghettiwithroastedgarlic,lemonzest,toastedpanko,andBrusselssprouts,

221“Burnt”Vegetables—cauliflower,broccoli,Brusselssprouts,andgreenbeans,

235buttermilk:

vanillapancakes,84crispyfriedolives,artichokehearts,andbacontruffletatertots,91

C

cabbage:broccolislaw,1368vegetablekaleandbeetsaladwiththymecurryvinaigrette,226

canolaoil:jerkchickenmarinade,44

capers:everythingsauce,49withthebestbasictomatosauce,54bruschettawithgoatcheeseandsun-driedtomatoes,108vegetarianMediterraneanfrittata,151poachedmarinatedseabassarrabiata,176pennewithroastedredpeppers,capers,artichokehearts,andfeta,217

carrots:allnaturalvegetablebroth,117chickenstock,119homemadechickensoupwithdill,1198vegetablepureesoup,122broccolislaw,136vegetarianchili,154(alternative)vegetablecoconutcurry,164seafoodstock,183winterbeanbeefstew,2008vegetablekaleandbeetsaladwiththymecurryvinaigrette,226(cooked)turkeyandrice,266baby:

roastedrootvegetableswithbrownrice,163cauliflower:

8vegetablepureesoup,122(alternative)vegetablecoconutcurry,164“Burnt”Vegetables—cauliflower,broccoli,Brusselssprouts,andgreenbeans,

235caviar:

flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,103celery:

allnaturalvegetablebroth,117

chickenstock,119homemadechickensoupwithdill,1198vegetablepureesoup,122open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144steamedlittleneckclamswithbokchoyinchorizogingerbroth,173seafoodstock,183lobsterandcrabroll,185winterbeanbeefstew,2008vegetablekaleandbeetsaladwiththymecurryvinaigrette,226peppervodkabloodymary,280

celeryroot:sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238

cereal,GrapeNuts(barley,wholegrainnuggets)strawberryandcranberryproteinbars,258

Champagne:ginger-infusedstrawberrymangobellini,287

cheddarcheese,sharp:Gruyère,cheddar,andbleucheesesauce,52bacon,truffle4-cheesemac‘n’cheese,222bacon,onionandolivesouffliche,74smokycheddarandGruyèrecrostini,130turkeybaconandapplegrilledcheesewithcheddarandGruyère,140(shredded)rolledcrepesstuffedwithmushrooms,ricottaandprosciutto,79spicybeeftacos,204holidayhash,262

chiaseeds:strawberryandcranberryproteinbars,258

chicken:cooked:

rolledcrepesstuffedwithmushrooms,ricottaandprosciutto,79(alternative)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100homemadechickensoupwithdill,119open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,

144(alternative)vegetarianMediterraneanfrittata,151(alternative)vegetablecoconutcurry,164

pulledchickenwithBBQsauce,193crispylimechickeninlettucecups,194Moroccanchickenstew,196chickenfriedrice,198(alternative)winterbeanbeefstew,200

grilled:withHawaiianfishmarinade,47farfallepastawithgrilledchicken,spinach,andmushrooms,215

ground:chickenmeatloafwithroastedvegetables,190

chicken(parts),raw:Asiangingermarinade,43lemon-limerosemarymarinade,46steaksauce,57sweetandspicygrillingmarinade,42poachedchickenbreastwithroastedpeppers,basilandsun-driedtomato

mayo,143chicken(whole),raw:

chickenstock,119chickenstock:

homemadechickensoupwithdill,119wildmushroombisque,128poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143(alternative)winterbeanbeefstew,200BigBoldbeefandItaliansausagechili,202pennewithroastedbutternutsquash,Swisschardandsausage,218whitebeanandsmokedgoudapuree,237sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238turkeyandrice,266roastedbutternutsquashandpumpkinsoup,269

chiligarlicsauce:Asiangingermarinade,43

chilioil:8vegetablepureesoup,122

chilipaste:crispyfriedolives,artichokehearts,andbacontruffletatertots,91

flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,103mixedseafoodceviche,187peppervodkabloodymary,280

chilisauce:Asiangingermarinade,43

chocolate:dark:

darkchocolatecoconutmacarooncookies,249(chips)theultimatechocolatechipcookies,256

semi-sweet:(chips)minthotchocolateforgrown-ups,290

white:(chips)theultimatechocolatechipcookies,256minthotchocolateforgrown-ups,290

chorizo:steamedlittleneckclamswithbokchoyinchorizogingerbroth,173(alternative)Moroccanchickenstew,196

clams:Hawaiianfishmarinade,47steamedlittleneckclamswithbokchoyinchorizogingerbroth,173SanFranciscofishstew,183

coconut(shredded):homemadegranolaandorangezestvanillayogurt,76watermelonandgrapetomatoskewerswithfeta,88darkchocolatecoconutmacarooncookies,249

coconutmilk:vegetablecoconutcurry,164

confectioners’(powdered)sugar:challahfrenchtoastwithcrispyhamandroastedapples,67vanillapancakes,84

cookiedough:theultimatechocolatechipcookies,256pecanpiecookies,271

cookies:theultimatechocolatechipcookies,256vanillabourbonsauce,59

cornstarch:

vanillabourbonsauce,59crabmeat:

lobsterandcrabroll,185cranberries,dried:

open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144redquinoawithavocado,chickpeas,anddriedapricots,156romaine,pear,andfetasaladwithstrawberryvinaigrette,231roastedpearswithrummaplecream,246strawberryandcranberryproteinbars,258

cranberrysauce:holidayhash,262greenbeanandturkeymeatballs,265cranberrymaplewalnutmuffins,272stuffle,275

cream:heavy(whipping):

challahfrenchtoastwithcrispyhamandroastedapples,67bacon,onion,andolivesouffliche,74roastedtomatoandbasilsoup,124vegetarianMediterraneanfrittata,151creamyorecchiettepastawithprosciuttoandasparagus,212roastedpearswithrummaplecream,246minthotchocolateforgrown-ups,290

light:vanillaberrycustard,253

creamcheese:(alternative)goatcheeseandmeltedleeksencroutewithraspberrysauce,97strawberrycheesecakebars,254

crèmedementhe:minthotchocolateforgrown-ups,290

crèmefraîche:smokedsalmonandchivescrambleencroissant,70miniseabasswellingtonwithroastedasparagusanddillcrèmefraîche,100flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,103lobsterandcrabroll,185

croutons:smokysourdoughcroutons,232

roastedtomatoandbasilsoup,124cucumber:

searedscallopontoastwithavocado,cucumber,tomatoandmangosalsa,112spicytomatogazpachowithlobster,132cucumbersourcream,1528vegetablekaleandbeetsaladwiththymecurryvinaigrette,226spicyshrimp,cucumber,andtomatosaladwithcrumbledfeta,228greenmelonandcucumbermartini,282

currypaste:(red)vegetablecoconutcurry,164

D

dates:arugulaandheartsofpalmsaladwithorangevinaigrette,230

driedfruit,mixed:homemadegranolaandorangezestvanillayogurt,76(alternative)rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)goatcheeseandmeltedleeksencroutewithraspberrysauce,97

duck:Asiangingermarinade,43

E

eggs:challahfrenchtoastwithcrispyhamandroastedapples,67smokedsalmonandchivescrambleencroissant,70sunnysideeggsinspicytomatosauce,72bacon,onion,andolivesouffliche,74rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79crispypotatoandturkeysausagehashbrowns,81vanillapancakes,84crispyfriedolives,artichokehearts,andbacontruffletatertots,91goatcheeseandmeltedleeksencroutewithraspberrysauce,97flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,103turkeysliderswithbroccolislaw,136

vegetarianMediterraneanfrittata,151mixedfishcroquetteswithroastedredpeppermayo,178chickenmeatloafwithroastedvegetables,190chickenfriedrice,198Italianmeatloaf,206potatocroquetteswithcaramelizedredonionsandpeas,240bananacroissantbreadpuddingwithnutella,244darkchocolatecoconutmacarooncookies,249strawberrycheesecakebars,254theultimatechocolatechipcookies,256holidayhash,262greenbeanandturkeymeatballs,265cranberrymaplewalnutmuffins,272stuffle,275hard-boiled:

vegetarianchopped“not”liver,166whites:

herbsandoliveoilmarinade,40strawberryandcranberryproteinbars,258

yolks:classiccaesarwithsmokysourdoughcroutons,232vanillaberrycustard,253

elderflowerliqueur:citrusandelderflowerscrewdrivermartini,284

F

fetacheese:watermelonandgrapetomatoskewerswithfeta,88vegetarianMediterraneanfrittata,151pennewithroastedredpeppers,capers,artichokehearts,andfeta,217spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228romaine,pear,andfetasaladwithstrawberryvinaigrette,231

fish,fresh:(alternative)mixedfishcroquetteswithroastedredpeppermayo,178(alternative)SanFranciscofishstew,183mixedseafoodceviche,187

fish,grilled(cooked):Hawaiianfishmarinade,47(alternative)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100(alternative)prosciutto-wrappedshrimpwithavocadoandmango,104fishsaladsandwichwithsmokydilldressing,145mixedfishcroquetteswithroastedredpeppermayo,178codandscallopfritters,180SanFranciscofishstew,183

fishsauce:Hawaiianfishmarinade,47crispylimechickeninlettucecups,194chickenfriedrice,198spicyshrimp,cucumber,andtomatosaladwithcrumbledfeta,228

flaxseeds:homemadegranolaandorangezestvanillayogurt,76strawberryandcranberryproteinbars,258

flounder,cooked:(alternative)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100fondue:

Gruyère,cheddarandbleucheesesauce,52freshherbs:

basil:herbsandoliveoilmarinade,40thebestbasictomatosauce,54rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79roastedtomatoandbasilsoup,124pestosauce,50poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143(alternative)polentawithroastedtomatoesandwildmushroomragu,160vegetablecoconutcurry,164Italianmeatloaf,206angelhairwithtomatoes,mozzarella,andbasil,210sweetbasilginmartini,279

chervil:

herbsandoliveoilmarinade,40(alternative)polentawithroastedtomatoesandwildmushroomragu,160

chives:smokedsalmonandchivescrambleencroissant,70rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,

103lobsterandcrabroll,185sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238potatocroquetteswithcaramelizedredonionsandpeas,240

cilantro:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79all-naturalvegetablebroth,117redquinoawithavocado,chickpeas,anddriedapricots,156mixedseafoodceviche,187spicyshrimp,cucumber,andtomatosaladwithcrumbledfeta,228greenmelonandcucumbermartini,282

dill:herbsandoliveoilmarinade,40everythingsauce,49miniseabasswellingtonwithroastedasparagusanddillcrèmefraîche,100homemadechickensoupwithdill,119fishsaladsandwichwithsmokydilldressing,145

oregano:herbsandoliveoilmarinade,40everythingsauce,49Moroccanchickenstew,196

parsley:herbsandoliveoilmarinade,40Gruyère,cheddar,andbleucheesesauce,52everythingsauce,49rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79crispypotatoandturkeysausagehashbrowns,81freshshrimppoachedinoliveoilandgarlic,94bruschettawithgoatcheeseandsun-driedtomatoes,108all-naturalvegetablebroth,117chickenstock,119

homemadechickensoupwithdill,119roastedtomatoandbasilsoup,124spicytomatogazpachowithlobster,132turkeysliderswithbroccolislaw,136pestosauce,50polentawithroastedtomatoesandwildmushroomragu,160steamedlittleneckclamswithbokchoyinchorizogingerbroth,173mixedseafoodceviche,187Italianmeatloaf,206sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238potatocroquetteswithcaramelizedredonionsandpeas,240greenbeanandturkeymeatballs,265sweetpotatoandhamcroquettes,270

rosemary:herbsandoliveoilmarinade,40lemon-limerosemarymarinade,46everythingsauce,49crispypotatoandturkeysausagehashbrowns,81bruschettawithgoatcheeseandsun-driedtomatoes,108homemadechickensoupwithdill,119roastedtomatoandbasilsoup,124poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143(alternative)polentawithroastedtomatoesandwildmushroomragu,160winterbeanbeefstew,200turkeyandrice,266

sage:herbsandoliveoilmarinade,40everythingsauce,49chickenstock,119poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143(alternative)polentawithroastedtomatoesandwildmushroomragu,160

tarragon:lobsterandcrabroll,185romaine,pear,andfetasaladwithstrawberryvinaigrette,231

thyme:

jerkchickenmarinade,44Gruyère,cheddar,andbleucheesesauce,52fishmarinade,47everythingsauce,49thebestbasictomatosauce,54bacon,onion,andolivesouffliche,74rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79bruschettawithgoatcheeseandsun-driedtomatoes,108asparagusricottabruschettawithcrispyfriedshallots,110chickenstock,119homemadechickensoupwithdill,119roastedtomatoandbasilsoup,124asparagusvichyssoise,126wildmushroombisque,128vegetarianfrenchonionsoup,130turkeybaconandapplegrilledcheesewithcheddarandGruyère,140grilledtofusteakwiththymehoneymustard,158polentawithroastedtomatoesandwildmushroomragu,160roastedrootvegetableswithbrownrice,163seafoodstock,183SanFranciscofishstew,183winterbeanbeefstew,2008vegetablekaleandbeetsaladwiththymecurryvinaigrette,226whitebeanandsmokedgoudapuree,237potatocroquetteswithcaramelizedredonionsandpeas,240

fruit,fresh:mixedfruitcoulis,60challahfrenchtoastwithcrispyhamandroastedapples,67(alternative)rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)watermelonandgrapetomatoskewerswithfeta,88

G

garliccloves:herbsandoliveoilmarinade,40sweetandspicygrillingmarinade,42jerkchickenmarinade,44

Mexicanporkmarinade,45lemon-limerosemarymarinade,46pestosauce,50Gruyère,cheddar,andbleucheesesauce,52Michael’ssmokysinglemaltbbqsauce,51thebestbasictomatosauce,54steaksauce,57sourdoughtoasts,72freshshrimppoachedinoliveoilandgarlic,94asparagusricottabruschettawithcrispyfriedshallots,110all-naturalvegetablebroth,117chickenstock,119homemadechickensoupwithdill,1198vegetablepureesoup,122roastedtomatoandbasilsoup,124wildmushroombisque,128spicytomatogazpachowithlobster,132turkeysliderswithbroccolislaw,136poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143vegetarianMediterraneanfrittata,151vegetarianchili,154roastedrootvegetableswithbrownrice,163vegetablecoconutcurry,164steamedlittleneckclamswithbokchoyinchorizogingerbroth,173poachedmarinatedseabassarrabiata,176codandscallopfritters,180seafoodstock,183SanFranciscofishstew,183chickenmeatloafwithroastedvegetables,190Moroccanchickenstew,196winterbeanbeefstew,200BigBoldbeefandItaliansausagechili,202Italianmeatloaf,206beefstir-fry,205angelhairwithtomatoes,mozzarella,andbasil,210spaghettiwithroastedgarlic,lemonzest,toastedpanko,andBrusselssprouts,

2218vegetablekaleandbeetsaladwiththymecurryvinaigrette,226classiccaesarwithsmokysourdoughcroutons,232whitebeanandsmokedgoudapuree,237greenbeanandturkeymeatballs,265turkeyandrice,266

garlic,granulated:all-purposeloverub,29Hawaiianfishmarinade,47

gin:sweetbasilginmartini,279

ginger:vegetablecoconutcurry,164steamedlittleneckclamswithbokchoyinchorizogingerbroth,173crispylimechickeninlettucecups,194chickenfriedrice,198ginger-infusedstrawberrymangobellini,287

goatcheese:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)watermelonandgrapetomatoskewerswithfeta,88goatcheeseandmeltedleeksencroutewithraspberrysauce,97bruschettawithgoatcheeseandsun-driedtomatoes,108(alternative)vegetarianMediterraneanfrittata,151

gorgonzolacheese:arugulaandheartsofpalmsaladwithorangevinaigrette,230

goudacheese,smoked:whitebeanandsmokedgoudapuree,237

grahamcrackers:strawberrycheesecakebars,254

grapefruit:citrusandelderflowerscrewdrivermartini,284

grapefruitjuice:grapefruitpomegranatemartini,278

grapeseedoil:Mexicanporkmarinade,45

greenbeans:“Burnt”Vegetables—cauliflower,broccoli,Brusselssprouts,andgreenbeans,

235greenbeanandturkeymeatballs,265

cooked:holidayhash,262greenbeanandturkeymeatballs,265turkeyandrice,266

Gruyèrecheese:Gruyère,cheddar,andbleucheesesauce,52bacon,truffle,4-cheesemac‘n’cheese,bacon,onion,andolivesouffliche,74smokycheddarandGruyèrecrostini,130turkeybaconandapplegrilledcheesewithcheddarandGruyère,140

H

ham,cooked:(sliced)challahfrenchtoastwithcrispyhamandroastedapples,67(alternative)prosciutto-wrappedshrimpwithavocadoandmango,104seeMexicanporkmarinade,45bacon,onion,andolivesouffliche,74rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79holidayhash,262sweetpotatoandhamcroquettes,270

Harissa:chickenmeatloafwithroastedvegetables,190

heartsofpalm:arugulaandheartsofpalmsaladwithorangevinaigrette,230

honey:Hawaiianfishmarinade,47Michael’ssmokysinglemaltbbqsauce,51steaksauce,57challahfrenchtoastwithcrispyhamandroastedapples,67homemadegranolaandorangezestvanillayogurt,76turkeybaconandapplegrilledcheesewithcheddarandGruyère,140grilledtofusteakwiththymehoneymustard,158vegetarianchopped“not”liver,166

hotsauce:

sweetandspicygrillingmarinade,42Mexicanporkmarinade,45Michael’ssmokysinglemaltbbqsauce,51mixedfishcroquetteswithroastedredpeppermayo,178

K

kale:8vegetablekaleandbeetsaladwiththymecurryvinaigrette,226

ketchup:sweetandspicygrillingmarinade,42Michael’ssmokysinglemaltbbqsauce,51steaksauce,57turkeysliderswithbroccolislaw,136mixedfishcroquetteswithroastedredpeppermayo,178chickenmeatloafwithroastedvegetables,190

L

leeks:goatcheeseandmeltedleeksencroutewithraspberrysauce,97allnaturalvegetablebroth,1178vegetablepureesoup,122asparagusvichyssoise,126wildmushroombisque,128roastedbutternutsquashandpumpkinsoup,269

lemons:lemon-limerosemarymarinade,46Michael’ssmokysinglemaltbbqsauce,51mixedfruitcoulis,60(alternative)rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79freshshrimppoachedinoliveoilandgarlic,94chilimayo,104chickenstock,119searedahituna,avocado,arugulawithmangosalsa,142open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144

cucumbersourcream,152redquinoawithavocado,chickpeas,anddriedapricots,156lobsterandcrabroll,185spaghettiwithroastedgarlic,lemonzest,toastedpanko,andBrusselssprouts,

221romaine,pear,andfetasaladwithstrawberryvinaigrette,231classiccaesarwithsmokysourdoughcroutons,232“Burnt”Vegetables—cauliflower,broccoli,Brusselssprouts,andgreenbeans,

235potatocroquetteswithcaramelizedredonionsandpeas,240mixedfruitcrisp,250strawberrycheesecakebars,254greenbeanandturkeymeatballs,265sweetbasilginmartini,279citrusandelderflowerscrewdrivermartini,284lemonlimewhiskey,289

lettuce,leaves:prosciutto-wrappedshrimpwithavocadoandmango,104crispylimechickeninlettucecups,194chickenfriedrice,198spicybeeftacos,204(romaine)romaine,pear,andfetasaladwithstrawberryvinaigrette,231

limeade:Jack‘n’chill,288

limes:herbsandoliveoilmarinade,40sweetandspicygrillingmarinade,42everythingsauce,49searedscallopontoastwithavocado,cucumber,tomato,andmangosalsa,112spicytomatogazpachowithlobster,132broccolislaw,136redquinoawithavocado,chickpeas,anddriedapricots,156vegetablecoconutcurry,164poachedmarinatedseabassarrabiata,176mixedseafoodceviche,187crispylimechickeninlettucecups,194spicybeeftacos,204

picodegallo,204grapefruitpomegranatemartini,278peppervodkabloodymary,280greenmelonandcucumbermartini,282Jack‘n’chill,288lemonlimewhiskey,289

limejuice,Rose’s:greenmelonandcucumbermartini,282

lobster:spicytomatogazpachowithlobster,132steamedlittleneckclamswithbokchoyinchorizogingerbroth,173(alternative)codandscallopfritters,180lobsterandcrabroll,185

M

macaroni:(seepasta)manchegocheese:

crispypotatoandturkeysausagehashbrowns,81(alternative)Moroccanchickenstew,196

mango:prosciutto-wrappedshrimpwithavocadoandmango,104searedscallopontoastwithavocado,cucumber,tomato,andmangosalsa,112(frozen)ginger-infusedstrawberrymangobellini,287

maplesyrup:challahfrenchtoastwithcrispyhamandroastedapples,67roastedpearswithrummaplecream,246stuffle,275

mapleextract:cranberrymaplewalnutmuffins,272

marinades:herbsandoliveoilmarinade,40Asiangingermarinade,43jerkchickenmarinade,44Mexicanporkmarinade,45lemon-limerosemarymarinade,46Hawaiianfishmarinade,47

mascarponecheese:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)polentawithroastedtomatoesandwildmushroomragu,160fettucciniwithroastedportabella,turkeybacon,pecorinoRomano,216

mayonnaise:everythingsauce,49chilimayo,104broccolislaw,136searedahituna,avocado,arugulawithmangosalsa,142poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144taleggio-stuffedbrisketburgerwithcaramelizedonions,146mixedfishcroquetteswithroastedredpeppermayo,178lobsterandcrabroll,185

melon,honeydew:greenmelonandcucumbermartini,282

melonliqueur:greenmelonandcucumbermartini,282sweetbasilginmartini,279

milk:Gruyère,cheddar,andbleucheesesauce,52vanillabourbonsauce,59challahfrenchtoastwithcrispyhamandroastedapples,67bacon,onion,andolivesouffliche,74rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,798vegetablepureesoup,122asparagusvichyssoise,126mushroombisque,128vegetarianMediterraneanfrittata,151Italianmeatloaf,206bananacroissantbreadpuddingwithnutella,244roastedbutternutsquashandpumpkinsoup,269cranberrymaplewalnutmuffins,272minthotchocolateforgrown-ups,290

mozzarellacheese:(alternative)sun-driedtomatoandpestogrilledcheesewithasiago,138

Italianmeatloaf,206angelhairwithtomatoes,mozzarella,andbasil,210

mushrooms:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79wildmushroombisque,128(alternative)vegetarianMediterraneanfrittata,151vegetarianchili,154polentawithroastedtomatoesandwildmushroomragu,160farfallepastawithgrilledchicken,spinach,andmushrooms,215(portabella)fettucciniwithroastedportabella,turkeybacon,pecorino

Romano,216dried,porcinipowder

wildmushroombisque,128mussels:

SanFranciscofishstew,183mustard:

Dijon:herbsandoliveoilmarinade,40turkeysliderswithbroccolislaw,136open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,

144grilledtofusteakwiththymehoneymustard,158mixedfishcroquetteswithroastedredpeppermayo,178chickenmeatloafwithroastedvegetables,190arugulaandheartsofpalmsaladwithorangevinaigrette,230classiccaesarwithsmokysourdoughcroutons,232

wholegrain:turkeybaconandapplegrilledcheesewithcheddarandGruyère,140

N

nachos:Gruyère,cheddar,andbleucheesesauce,52

noodles:Hawaiianfishmarinade,47(alternative)vegetablecoconutcurry,164

Nutella:

challahfrenchtoastwithcrispyhamandroastedapples,67bananacroissantbreadpuddingwithnutella,244(alternative)theultimatechocolatechipcookies,256

nuts(mixed):homemadegranolaandorangezestvanillayogurt,76(alternative)theultimatechocolatechipcookies,256cranberrymaplewalnutmuffins,272

O

olives:thebestbasictomatosauce,54bacon,onion,andolivesouffliche,74crispyfriedolives,artichokehearts,andbacontruffletatertots,91turkeysliderswithbroccolislaw,136vegetarianMediterraneanfrittata,151(green)peppervodkabloodymary,280

onions:herbsandoliveoilmarinade,40Michael’ssmokysinglemaltbbqsauce,51Mexicanporkmarinade,45thebestbasictomatosauce,54steaksauce,57bacon,onion,andolivesouffliche,74(sautéedwithpeppers)rolledcrepesstuffedwithmushrooms,ricotta,and

prosciutto,79crispypotatoandturkeysausagehashbrowns,81(alternative)asparagusricottabruschettawithcrispyfriedshallots,110all-naturalvegetablebroth,117chickenstock,119homemadechickensoupwithdill,1198vegetablepureesoup,122roastedtomatoandbasilsoup,124wildmushroombisque,128vegetarianfrenchonionsoup,130spicytomatogazpachowithlobster,132turkeysliderswithbroccolislaw,136

poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomatomayo,143

open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,144taleggio-stuffedbrisketburgerwithcaramelizedonions,146fishsaladsandwichwithsmokydilldressing,145vegetarianchili,154roastedrootvegetableswithbrownrice,163vegetablecoconutcurry,164vegetarianchopped“not”liver,166steamedlittleneckclamswithbokchoyinchorizogingerbroth,173poachedmarinatedseabassarrabiata,176codandscallopfritters,180seafoodstock,183SanFranciscofishstew,183mixedseafoodceviche,187chickenmeatloafwithroastedvegetables,190Moroccanchickenstew,196winterbeanbeefstew,200BigBoldbeefandItaliansausagechili,202picodegallo,204Italianmeatloaf,206beefstir-fry,2058vegetablekaleandbeetsaladwiththymecurryvinaigrette,226potatocroquetteswithcaramelizedredonionsandpeas,240greenbeanandturkeymeatballs,265turkeyandrice,266

oranges,fresh(andzest)homemadegranolaandorangezestvanillayogurt,76citrusandelderflowerscrewdrivermartini,284

orangejuice:herbsandoliveoilmarinade,40Gruyère,cheddar,andbleucheesesauce,52smokysourdoughcroutons,232steaksauce,57thebestbasictomatosauce,548vegetablekaleandbeetsaladwiththymecurryvinaigrette,226arugulaandheartsofpalmsaladwithorangevinaigrette,230

oysters:Hawaiianfishmarinade,47

oystersauce:(alternative)grilledtofusteakwiththymehoneymustard,158beefstir-fry,205

P

pankobreadcrumbs(seebreadcrumbs)Parmesancheese:

pestosauce,50smokedsalmonandchivescrambleencroissant,70sunnysideeggsinspicytomatosauce,72sourdoughtoasts,72bacon,onion,andolivesouffliche,74rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79goatcheeseandmeltedleeksencroutewithraspberrysauce,97bruschettawithgoatcheeseandsun-driedtomatoes,108Italianmeatloaf,206creamyorecchiettepastawithprosciuttoandasparagus,212farfallepastawithgrilledchicken,spinach,andmushrooms,215fettucciniwithroastedportabella,turkeybacon,pecorinoRomano,216pennewithroastedredpeppers,capers,artichokehearts,andfeta,217spaghettiwithroastedgarlic,lemonzest,toastedpanko,andBrusselssprouts,

221bacontruffle4-cheesemac‘n’cheese,222classiccaesarwithsmokysourdoughcroutons,232roastedbroccoliwithshallotsandtoastedpinenuts,236whitebeanandsmokedgoudapuree,237greenbeanandturkeymeatballs,265

parsnips:roastedrootvegetableswithbrownrice,163winterbeanbeefstew,200

pasta:(angelhair)angelhairwithtomatoes,mozzarella,andbasil,210(orecchiette)creamyorecchiettepastawithprosciuttoandasparagus,212(farfalle/bowtie)farfallepastawithgrilledchicken,spinach,andmushrooms,

215(fettuccini)fettucciniwithroastedportabella,turkeybacon,pecorino

Romano,216(penne)pennewithroastedredpeppers,capers,artichokehearts,andfeta,217pennewithroastedbutternutsquash,Swisschard,andsausage,218(spaghetti)spaghettiwithroastedgarlic,lemonzest,toastedpanko,and

Brusselssprouts,221(macaroni)bacontruffle4-cheesemac‘n’cheese,222

leftover:(alternative)vegetablecoconutcurry,164

peaches:mixedfruitcrisp,250

peanutbutter:(alternative)theultimatechocolatechipcookies,256

pears:romaine,pear,andfetasaladwithstrawberryvinaigrette,231roastedpearswithrummaplecream,246mixedfruitcrisp,250

peas:(fresh,frozen,canned)

lemon-limerosemarymarinade,46rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)vegetarianMediterraneanfrittata,151chickenfriedrice,198potatocroquetteswithcaramelizedredonionsandpeas,240vegetarianchopped“not”liver,166

pecanpie:pecanpiecookies,271

pecorinoRomanocheese:pestosauce,50bacon,truffle4-cheesemac‘n’cheese,222(alternative)polentawithroastedtomatoesandwildmushroomragu,160Italianmeatloaf,206fettucciniwithroastedportabella,turkeybacon,pecorinoRomano,216

peppermintschnapps:minthotchocolateforgrown-ups,290

peppers:

bellpeppers:withHawaiianfishmarinade,47withthebestbasictomatosauce,54spicytomatogazpachowithlobster,132vegetarianchili,154vegetablecoconutcurry,164Hawaiianswordfishkebobswithpineapple,175poachedmarinatedseabassarrabiata,176codandscallopfritters,180mixedseafoodceviche,187chickenmeatloafwithroastedvegetables,190Moroccanchickenstew,196BigBoldbeefandItaliansausagechili,202picodegallo,204beefstir-fry,205

Serrano:jerkchickenmarinade,44spicytomatogazpachowithlobster,132vegetarianchili,154

jalapeno:roastedtomatoandbasilsoup,124vegetarianchili,154mixedseafoodceviche,187crispylimechickeninlettucecups,194picodegallo,204

poblano:BigBoldbeefandItaliansausagechili,202

pestosauce:sun-driedtomatoandpestogrilledcheesewithasiago,138

pickles:cornichons:

fishsaladsandwichwithsmokydilldressing,145pineapple:

(withporkloin)sweetandspicygrillingmarinade,42Hawaiianfishmarinade,47(alternative)searedscallopontoastwithavocado,cucumber,tomato,and

mangosalsa,112

Hawaiianswordfishkebobswithpineapple,175pinenuts:

pestosauce,50rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79vegetarianchopped“not”liver,166romaine,pear,andfetasaladwithstrawberryvinaigrette,231roastedbroccoliwithshallotsandtoastedpinenuts,236

polenta:polentawithroastedtomatoesandwildmushroomragu,160

pomegranatejuice:grapefruitpomegranatemartini,278

pork:porkchop:

Mexicanporkmarinade,45porkloin:

sweetandspicygrillingmarinade,42pork,cooked:

(alternative)winterbeanbeefstew,200potatoes,cooked:

(alternative)vegetarianMediterraneanfrittata,151(alternative)Moroccanchickenstew,196potatocroquetteswithcaramelizedredonionsandpeas,240holidayhash,262mashed:

crispyfriedolives,artichokehearts,andbacontruffletatertots,91potatocroquetteswithcaramelizedredonionsandpeas,240

potatoes,uncooked:crispypotatoandturkeysausagehashbrowns,818vegetablepureesoup,122asparagusvichyssoise,126winterbeanbeefstew,200roastedbutternutsquashandpumpkinsoup,269

prosciutto:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79prosciutto-wrappedshrimpwithavocadoandmango,104creamyorecchiettepastawithprosciuttoandasparagus,212

proteinpowder:

strawberryandcranberryproteinbars,258puffpastry:

goatcheeseandmeltedleeksencroutewithraspberrysauce,97miniseabasswellingtonwithroastedasparagusanddillcrèmefraîche,100

pumpkinpuree:roastedbutternutsquashandpumpkinsoup,269

Q

quinoa:redquinoawithavocado,chickpeas,anddriedapricots,156(alternative)grilledtofusteakwiththymehoneymustard,158

R

raisins:redquinoawithavocado,chickpeas,anddriedapricots,156roastedpearswithrummaplecream,246(golden)Moroccanchickenstew,196

raspberries:goatcheeseandmeltedleeksencroutewithraspberrysauce,97mixedfruitcrisp,250vanillaberrycustard,253

redpeppers,roasted(freshlymadeorjar):roastedredpepper“sushiroll”stuffedwithItaliansausage,106turkeysliderswithbroccolislaw,136poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143mixedfishcroquetteswithroastedredpeppermayo,178

rice,cooked:lemon-limerosemarymarinade,46Hawaiianfishmarinade,47steaksauce,57(alternative)grilledtofusteakwiththymehoneymustard,158roastedrootvegetableswithbrownrice,163vegetablecoconutcurry,164

(alternative)pulledchickenwithBBQsauce,193Moroccanchickenstew,196chickenfriedrice,198turkeyandrice,266

ricottacheese:rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79vanillapancakes,84roastedredpepper“sushiroll”stuffedwithItaliansausage,106asparagusricottabruschettawithcrispyfriedshallots,110(alternative)vegetarianMediterraneanfrittata,151

rolledoats(oatmeal):homemadegranolaandorangezestvanillayogurt,76mixedfruitcrisp,250strawberryandcranberryproteinbars,258cranberrymaplewalnutmuffins,272

rum:roastedpearswithrummaplecream,246

S

salmon:sweetandspicygrillingmarinade,42Asiangingersalmon,

salsa:poachedmarinatedseabassarrabiata,176

sausage:ground:

bestbasictomatosauce,54roastedredpepper“sushiroll”stuffedwithItaliansausage,106BigBoldbeefandItaliansausagechili,202pennewithroastedbutternutsquash,Swisschard,andsausage,218

links(cooked):bacon,onion,andolivesouffliche,74crispypotatoandturkeysausagehashbrowns,81

scallions:(alternative)goatcheeseandmeltedleeksencroutewithraspberrysauce,978vegetablekaleandbeetsaladwiththymecurryvinaigrette,226

scallops,uncooked:searedscallopontoastwithavocado,cucumber,tomato,andmangosalsa,112(alternative)spicytomatogazpachowithlobster,132(alternative)vegetablecoconutcurry,164steamedlittleneckclamswithbokchoyinchorizogingerbroth,173codandscallopfritters,180SanFranciscofishstew,183

scotch:Michael’ssmokysinglemaltbbqsauce,51

seabass:sweetandspicygrillingmarinade,42(cooked)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100poachedmarinatedseabassarrabiata,176

seafoodstock:SanFranciscofishstew,183

sesameseeds:Asiangingersalmon,roastedbroccoliwithshallotsandtoastedpinenuts,236

sesameoil,toasted:crispylimechickeninlettucecups,194

shallots:herbsandoliveoilmarinade,40jerkchickenmarinade,44rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79asparagusricottabruschettawithcrispyfriedshallots,110wildmushroombisque,128vegetarianfrenchonionsoup,130(alternative)vegetarianMediterraneanfrittata,151polentawithroastedtomatoesandwildmushroomragu,160SanFranciscofishstew,183crispylimechickeninlettucecups,194chickenfriedrice,198farfallepastawithgrilledchicken,spinach,andmushrooms,2158vegetablekaleandbeetsaladwiththymecurryvinaigrette,226roastedbroccoliwithshallotsandtoastedpinenuts,236sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238

sweetpotatoandhamcroquettes,270sherry:

wildmushroombisque,128vegetarianfrenchonionsoup,130

shrimp,cooked:spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228

shrimpshellsandtails:seafoodstock,183

shrimp,raw:freshshrimppoachedinoliveoilandgarlic,94prosciutto-wrappedshrimpwithavocadoandmango,104(alternative)spicytomatogazpachowithlobster,132(alternative)vegetablecoconutcurry,164steamedlittleneckclamswithbokchoyinchorizogingerbroth,173(alternative)codandscallopfritters,180SanFranciscofishstew,183spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228

smokedsalmon:smokedsalmonandchivescrambleencroissant,70(alternative)goatcheeseandmeltedleeksencroutewithraspberrysauce,97flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,103

soda(Coke):sweetandspicygrillingmarinade,42

soymilk:strawberryandcranberryproteinbars,258

soysauce:Asiangingermarinade,43jerkchickenmarinade,44Hawaiianfishmarinade,47steaksauce,57(alternative)grilledtofusteakwiththymehoneymustard,158vegetablecoconutcurry,164crispylimechickeninlettucecups,194chickenfriedrice,198beefstir-fry,205arugulaandheartsofpalmsaladwithorangevinaigrette,230

sourcream:

smokedsalmonandchivescrambleencroissant,70asparagusvichyssoise,126cucumbersourcream,152(alternative)pulledchickenwithBBQsauce,193spicybeeftacos,204potatocroquetteswithcaramelizedredonionsandpeas,240(alternative)sourcream,32

spices:cayennepepper:

Mexicanporkmarinade,45Michael’ssmokysinglemaltbbqsauce,51spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228

celerysalt:peppervodkabloodymary,280

cinnamon,ground:challahfrenchtoastwithcrispyhamandroastedapples,67

homemadegranolaandorangezestvanillayogurt,76(alternative)rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,

79bananacroissantbreadpuddingwithnutella,244roastedpearswithrummaplecream,246mixedfruitcrisp,250strawberrycheesecakebars,254roastedbutternutsquashandpumpkinsoup,269minthotchocolateforgrown-ups,290

cloves:all-naturalvegetablebroth,117

coriander,ground:everythingsauce,49spicytomatogazpachowithlobster,132crispylimechickeninlettucecups,194chickenfriedrice,198

coriander,seeds:cumin,ground:

everythingsauce,49winterbeanbeefstew,200spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228

currypowder:8vegetablepureesoup,1228vegetablekaleandbeetsaladwiththymecurryvinaigrette,226roastedbutternutsquashandpumpkinsoup,269

driedallspice(ground,whole):steaksauce,57

driedbasil:mixedfishcroquetteswithroastedredpeppermayo,178mixedseafoodceviche,187chickenmeatloafwithroastedvegetables,190romaine,pear,andfetasaladwithstrawberryvinaigrette,231

driedbayleaf:thebestbasictomatosauce,54all-naturalvegetablebroth,117chickenstock,119homemadechickensoupwithdill,119roastedtomatoandbasilsoup,124asparagusvichyssoise,126seafoodstock,183SanFranciscofishstew,183Moroccanchickenstew,196winterbeanbeefstew,200

drymustard:lemon-limerosemarymarinade,46steaksauce,57(mustardseeds)

driedoregano:thebestbasictomatosauce,54turkeysliderswithbroccolislaw,136mixedfishcroquetteswithroastedredpeppermayo,178mixedseafoodceviche,187chickenmeatloafwithroastedvegetables,190

driedparsley:Gruyère,cheddar,andbleucheesesauce,52bacontruffle4-cheesemac‘n’cheese,222

driedrosemary:lemon-limerosemarymarinade,46

driedthyme:allpurposeloverub,29smokycheddarandGruyèrecrostini,130open-facedchickensaladwithapples,driedcranberries,andmeltedbrie,

1448vegetablekaleandbeetsaladwiththymecurryvinaigrette,226arugulaandheartsofpalmsaladwithorangevinaigrette,230

ginger,ground:Asiangingermarinade,43Hawaiianfishmarinade,47steaksauce,57

nutmeg,ground:bananacroissantbreadpuddingwithnutella,244mixedfruitcrisp,250roastedbutternutsquashandpumpkinsoup,269

OldBay:(alternative)mixedfishcroquetteswithroastedredpeppermayo,178

onionpowder:8vegetablepureesoup,122redchiliflake:everythingsauce,49thebestbasictomatosauce,54freshshrimppoachedinoliveoilandgarlic,94roastedredpepper“sushiroll”stuffedwithItaliansausage,106bruschettawithgoatcheeseandsun-driedtomatoes,108vegetarianMediterraneanfrittata,151redquinoawithavocado,chickpeas,anddriedapricots,156steamedlittleneckclamswithbokchoyinchorizogingerbroth,173poachedmarinatedseabassarrabiata,176seafoodstock,183SanFranciscofishstew,183crispylimechickeninlettucecups,194

smokedpaprika:all-purposeloverub,29sourdoughtoasts,72rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79freshshrimppoachedinoliveoilandgarlic,94

asparagusricottabruschettawithcrispyfriedshallots,110roastedtomatoandbasilsoup,124smokycheddarandGruyèrecrostini,130spicytomatogazpachowithlobster,132chickenmeatloafwithroastedvegetables,190winterbeanbeefstew,200spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228whitebeanandsmokedgoudapuree,237peppervodkabloodymary,280

spinach(cooked)rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)vegetarianMediterraneanfrittata,151(baby)farfallepastawithgrilledchicken,spinach,andmushrooms,215

sprouts:(alternative)vegetablecoconutcurry,164

squash:yellow:

vegetarianchili,154codandscallopfritters,180chickenmeatloafwithroastedvegetables,190Hawaiianswordfishkebobswithpineapple,175

butternut:roastedrootvegetablesandbrownrice,163pennewithroastedbutternutsquash,Swisschard,andsausage,218roastedbutternutsquashandpumpkinsoup,269

steak:Mexicanporkmarinade,45

steak/meat,cooked:(alternative)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100flatironsteak“sushiroll”withspicyscrambledeggsandsmokedsalmon,103(alternative)vegetarianMediterraneanfrittata,151(alternatived)vegetablecoconutcurry,164beefstir-fry,205

strawberries:romaine,pear,andfetasaladwithstrawberryvinaigrette,231mixedfruitcrisp,250

vanillaberrycustard,253strawberrycheesecakebars,254(frozen)ginger-infusedstrawberrymangobellini,287

strawberryliqueur:grapefruitpomegranatemartini,278

stringbeans:(alternative)vegetablecoconutcurry,164greenbeanandturkeymeatballs,265turkeyandrice,266

stuffing:holidayhash,262stuffle,275

sun-driedtomatoes:bruschettawithgoatcheeseandsun-driedtomatoes,108sun-driedtomatoandpestogrilledcheesewithasiago,138poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143vegetarianMediterraneanfrittata,151

sweetpotatoes:roastedrootvegetableswithbrownrice,163sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238(cooked/mashed)sweetpotatoandhamcroquettes,270

swisschard:pennewithroastedbutternutsquash,Swisschard,andsausage,218

swordfish:lemon-limerosemarymarinade,46Hawaiianswordfishkebobswithpineapple,175

T

tacoshell:(alternative)pulledchickenwithBBQsauce,193spicybeeftacos,204

taleggiocheese:taleggio-stuffedbrisketburgerwithcaramelizedonions,146

tilapia,cooked:(alternative)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100tofu:

grilledtofusteakwiththymehoneymustard,158tomatoes,fresh:

allnaturalvegetablebroth,117roastedtomatoandbasilsoup,124spicyshrimp,cucumberandtomatosaladwithcrumbledfeta,228(deseededanddiced)smokedsalmonandchivescrambleencroissant,70spicybeeftacos,204picodegallo,204(alternative)grilledtofusteakwiththymehoneymustard,158searedscallopontoastwithavocado,cucumber,tomato,andmangosalsa,112spicytomatogazpachowithlobster,132(cherryorgrapetomatoes)watermelonandgrapetomatoskewerswithfeta,

88arugulaandheartsofpalmsaladwithorangevinaigrette,230(sliced)turkeysliderswithbroccolislaw,136(Roma)angelhairwithtomatoes,mozzarella,andbasil,210roastedtomatoes:(seerecipe54)

thebestbasictomatosauce,54seeMexicanporkmarinade,45rolledcrepesstuffedwithmushrooms,ricottaandprosciutto,79(alternative)miniseabasswellingtonwithroastedasparagusanddillcrème

fraîche,100(alternative)sun-driedtomatoandpestogrilledcheesewithasiago,138polentawithroastedtomatoesandwildmushroomragu,160(alternative)Moroccanchickenstew,196

cannedtomatoes:thebestbasictomatosauce,54roastedtomatoandbasilsoup,124vegetarianchili,154poachedmarinatedseabassarrabiata,176SanFranciscofishstew,183Moroccanchickenstew,196BigBoldbeefandItaliansausagechili,202

tomatopaste:vegetarianchili,154

Moroccanchickenstew,196BigBoldbeefandItaliansausagechili,202

tomatosauce:sunnysideeggsinspicytomatosauce,72

truffleoil:crispyfriedolives,artichokehearts,andbacontruffletatertots,91bacontruffle4-cheesemac‘n’cheese,222

turkey,cooked:Mexicanporkmarinade,45rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)vegetablecoconutcurry,164(alternative)winterbeanbeefstew,200holidayhash,262greenbeanandturkeymeatballs,265turkeyandrice,266

turkey,ground:turkeysliderswithbroccolislaw,136(alternative)chickenmeatloafwithroastedvegetables,190

turkeybacon:bacon,onion,andolivesouffliche,74turkeybaconandapplegrilledcheesewithcheddarandGruyère,140fettucciniwithroastedportabella,turkeybacon,pecorinoRomano,216

tuna:sweetandspicygrillingmarinade,42searedahituna,avocado,arugulawithmangosalsa,142

turnip:allnaturalvegetablebroth,117chickenstock,1198vegetablepureesoup,122

V

vanillaextract:vanillabourbonsauce,59challahfrenchtoastwithcrispyhamandroastedapples,67homemadegranolaandorangezestvanillayogurt,76vanillapancakes,84

bananacroissantbreadpuddingwithnutella,244roastedpearswithrummaplecream,246vanillaberrycustard,253theultimatechocolatechipcookies,256minthotchocolateforgrown-ups,290

vegetablejuice:peppervodkabloodymary,280

vegetableoil:sweetandspicygrillingmarinade,42homemadegranolaandorangezestvanillayogurt,76crispyfriedolives,artichokehearts,andbacontruffletatertots,91asparagusricottabruschettawithcrispyfriedshallots,110

vegetables,cooked:Gruyère,cheddar,andbleucheesesauce,52steaksauce,57bacon,onion,andolivesouffliche,74rolledcrepesstuffedwithmushrooms,ricotta,andprosciutto,79(alternative)goatcheeseandmeltedleeksencroutewithraspberrysauce,97(alternative)vegetarianMediterraneanfrittata,151(alternative)grilledtofusteakwiththymehoneymustard,158(alternative)vegetablecoconutcurry,164(alternative)codandscallopfritters,180(alternative)pulledchickenwithBBQsauce,193

vegetablestock:8vegetablepureesoup,122roastedtomatoandbasilsoup,124asparagusvichyssoise,126vegetarianfrenchonionsoup,130vegetarianchili,154polentawithroastedtomatoesandwildmushroomragu,160vegetablecoconutcurry,164(alternative)winterbeanbeefstew,200pennewithroastedbutternutsquash,Swisschard,andsausage,218whitebeanandsmokedgoudapuree,237sweetpotatoandceleryrootmashwithcaramelizedshallotsandchive,238turkeyandrice,266roastedbutternutsquashandpumpkinsoup,269

vinegar:balsamic:

romaine,pear,andfetasaladwithstrawberryvinaigrette,231cidervinegar:

jerkchickenmarinade,44Hawaiianfishmarinade,47Michael’ssmokysinglemaltbbqsauce,51steaksauce,578vegetablekaleandbeetsaladwiththymecurryvinaigrette,226arugulaandheartsofpalmsaladwithorangevinaigrette,230

redwinevinegar:Mexicanporkmarinade,45winterbeanbeefstew,200

ricevinegar:crispylimechickeninlettucecups,194

whitevinegar:jerkchickenmarinade,44

vodka:grapefruitpomegranatemartini,278greenmelonandcucumbermartini,282citrusandelderflowerscrewdrivermartini,284(pepper)peppervodkabloodymary,280

W

walnuts:cranberrymaplewalnutmuffins,272

wasabipowder:searedahituna,avocado,arugulawithmangosalsa,142mixedseafoodceviche,187

watermelon:watermelonandgrapetomatoskewerswithfeta,88

whiskey:Michael’ssmokysinglemaltbbqsauce,51Jack‘n’chill,288lemonlimewhiskey,289

wine,white:

Gruyère,cheddar,andbleucheesesauce,528vegetablepureesoup,122poachedchickenbreastwithroastedpeppers,basil,andsun-driedtomato

mayo,143steamedlittleneckclamswithbokchoyinchorizogingerbroth,173poachedmarinatedseabassarrabiata,176Moroccanchickenstew,196

wine,red:thebestbasictomatosauce,54vegetarianfrenchonionsoup,130SanFranciscofishstew,183winterbeanbeefstew,200

whitehorseradish:taleggio-stuffedbrisketburgerwithcaramelizedonions,146peppervodkabloodymary,280

whitepepper:allpurposeloverub,29Hawaiianfishmarinade,47asparagusvichyssoise,126mixedseafoodceviche,187

Worcestershiresauce:sweetandspicygrillingmarinade,42Michael’ssmokysinglemaltbbqsauce,51steaksauce,57spicytomatogazpachowithlobster,132turkeysliderswithbroccolislaw,136mixedfishcroquetteswithroastedredpeppermayo,178chickenmeatloafwithroastedvegetables,190peppervodkabloodymary,280

Y

yogurt:everythingsauce,49homemadegranolaandorangezestvanillayogurt,768vegetablepureesoup,122asparagusvichyssoise,126

roastedrootvegetableswithbrownrice,163(alternative)pulledchickenwithBBQsauce,193Moroccanchickenstew,196spicybeeftacos,204

Z

zucchini:vegetarianchili,154Hawaiianswordfishkebobswithpineapple,175codandscallopfritters,180chickenmeatloafwithroastedvegetables,190beefstir-fry,205

METRICANDIMPERIALCONVERSIONS(Theseconversionsareroundedforconvenience)

OVENTEMPERATURES

Fahrenheit Celcius GasMark

225° 110° ¼

250° 120° ½

275° 140° 1

300° 150° 2

325° 160° 3

350° 180° 4

375° 190° 5

400° 200° 6

425° 220° 7

450° 230° 8

The Salvage Chef Cookbook: More Than 125 Recipes, Tips, and Secrets to Transform What You Have in...

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