Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).









































































Makes 6 dozen

"These cookies literally melt in your mouth. They are white, but can be tinted with food coloring in pastel colors if desired. They are irresistible"

2-3/4 cups sifted all-purpose flour

4 cups confectioners' sugar

2-1/4 tsp. salt

3 cups shortening

1 Tbsp. vanilla extract

4 oz. chopped walnuts

Into large bowl of electric mixer, sift together flour, confectioners' sugar and salt; add shortening, vanilla and chopped walnuts; using low speed, mix all ingredients until just blended. Roll dough on floured counter into 1-1/2" cylinders. Refrigerate for at least 30 minutes until firm enough to slice. Preheat oven to 350F. Line cookie sheets with parchment paper. Remove dough from refrigerator; slice into 3/8" thick slices; place on prepared cookie sheets. Bake for 10 minutes. Cookies should be white, if they turn brown, reduce cooking time.


(serving 4)

1 (9-oz.) package refrigerated Angel Hair Pasta

1/3 cup butter, melted

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

1/4 teaspoon crushed dried marjoram

1/4 teaspoon garlic powder

1 1/2 cups cooked diced chicken

PREPARE pasta according to package directions. TOSS pasta with butter, lemon juice, parsley, marjoram and garlic powder; add chicken. Season with salt

and ground black pepper.



The skirt steaks need to cure overnight, so plan accordingly.

1/4 lb double-smoked bacon, sliced 1/8 inch thick

four 1/2-pound skirt steaks

3 tbsp unsalted butter

4 large shallots, thinly sliced

1/4 pound small chanterelle mushrooms, thickly sliced if large

salt and freshly ground pepper

1 tbsp vegetable oil

1 tbsp coarsely chopped parsley

Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.

Melt 2 tbsp of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tbsp of butter and cook, stirring, for one minute. Season with salt and pepper and transfer to a saucepan.

Remove the bacon slices from the steak and save for another use. Heat 1/2 tbsp of the oil in each of two large skillets. Add two steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.

Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve. from Food & Wine.



1 medium apple, peeled, halved, cored, and sliced 1/4 inch thick

1 tbsp fresh lemon juice

2 tbsp brown sugar

1 tbsp Armagnac

pinch of freshly grated nutmeg

two 1/2pinch thick slices of country bread, cut from a s-inch-wide loaf

3 tbsp unsalted butter

3 tbsp chopped walnuts

confectioners' sugar, for sifting

Preheat the oven to 425 deg. In a bowl, toss the apple slices with the lemon juice. Add the brown sugar, Armagnac and nutmeg, and toss gently to coat. Let stand for 10 minutes.

spread each slice of the bread with 1 tbsp of the butter and set on a nonstick baking sheet. Fan the apple slices in an overlapping pattern over the bread; drizzle with any remaining juices. Dot with the remaining 1 tbsp of butter and top with the walnuts. Bake the tartines on the bottom shelf of the oven for 15 minutes, or until the apples are tender and the bread is toasted on the bottom.

Sift confectioner's sugar over the tartines and serve.


(flavored toppings below) from Fat Free Desserts by Karen L. Pellagra

Spray oil a 13X9" pan. Wipe with a paper towel to absorb the excess. Dust

pan with flour and shake out the excess.

In a large bowl, combine:

1 1/2 c. flour

1/2 c cocoa powder

1 1/2 c sugar

1/8 tsp baking powder

1/2 tsp salt

To the dry mixture, add:

1/3 c chocolate syrup

1/3 c light corn syrup

2/3 c plain non-fat yogurt

2 egg whites

1/4 c skim milk

2 tsp vanilla extract

Mix well. Pour batter into pan evenly. Bake for 30 minutes. Cool before

cutting into bars.


Double Chocolate

2 c powdered sugar

1 1/2 tbsp unsweetened cocoa powder

pinch of salt

1/4 c skim milk

1 t vanilla extract

Mix well and spread over warm brownies.


1/4 c skim milk warmed to just before boiling

2 tbsp instant coffee granules

2 c powdered sugar

1 tsp vanilla extract

pinch of salt

Mix well and spread over warm brownies.


8 oz plain non-fat yogurt, drained *

1/2 c seedless raspberry jam

1 1/2 c powdered sugar

1 tbsp unsweetened cocoa powder

pinch of salt

Mix well and spread over warm brownies.

*Place a funnel in a drinking glass. Line the funnel with a coffee filter.

Spoon yogurt into the coffee filter. Refrigerate for about 24 hours. The

result will be a smooth, creamy yogurt cream cheese.


2 c powdered sugar

pinch of salt

1/4 c skim milk

1/4 tsp mint extract

Mix well and spread over warm brownies.



1 pound bucatini, broken in half

6 tbsp extra virgin olive oil

1 tbsp very coarsely ground black pepper

1 tbsp very coarsely ground white pepper

1 cup coarsely chopped cherry tomatoes

1 3/4 cups freshly grated Pecorino Romano cheese (6 oz)


Cook the bucatini in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the bucatini and return it to the pot. Add the olive oil, black and white peppers and the reserved pasta water. Add the cherry tomatoes and 1 1/2 cups of the cheese, season with salt, and toss well. Transfer to a large, warmed pasta bowl, and sprinkle with the remaining cheese. Serve at once. from Food and Wine



2 tsp ground coriander

1 tsp sugar

1/2 tsp cayenne pepper


2 1/2 pounds butternut squash, peeled and cut into 2-inch chunks

1 tbsp extra virgin olive oil

1 1/4 cups hot water

3 tbsp unsalted butter

12 fresh sage leaves

1 cup popped popcorn, for garnish

Preheat the oven to 475 deg. In a bowl, mix the coriander, sugar, cayenne, and 2 tsp salt. In a roasting pan, toss the squash with the olive oil and the spices; roast for 35 minutes, turning occasionally, until tender and browned.

Transfer the squash to a food processor. Add the water, and puree until smooth. Transfer the soup to a saucepan, season with salt, and keep warm.

In a small saucepan, melt the butter over moderate heat. Add the sage leaves and cook until crisp, about 1 minute. Transfer the sage leaves to a paper towel. Continue to cook the butter over moderate heat until fragrant and browned, about 3 minutes longer. Ladle the soup into bowls. Drizzle with the sage butter, top with the fried sage leaves and popcorn, and serve. from Food and Wine


Serves 4


1 tablespoon melted butter

1 1/2 teaspoons skim milk

4 sheets filo dough

1 tablespoon yellow cornmeal

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/3 cup canned diced green chilies, patted dry

3 large eggs

1 cup skim milk

1/4 teaspoon salt

1/8 teaspoon white pepper


Combine melted butter and 1 1/2 teaspoons milk in small bowl. Spray a 1-quart soufflé dish with cooking spray.

Place one sheet filo on work surface; cover remaining dough to prevent drying. Brush filo lightly with 1 teaspoon of milk-butter mixture; sprinkle with 1/2 teaspoon cornmeal. Repeat with remaining filo, placing each sheet atop the last. Sprinkle cheese over bottom third of stacked filo; sprinkle green chilies over cheese. Very loosely, roll filo jelly-roll style and place roll in soufflé dish. Brush with remaining milk-butter mixture and sprinkle with remaining cornmeal. If desired, cover and chill up to 8 hours.


Preheat oven to 350 degrees. Place soufflé dish in an 8- or 9-inch square baking pan and prepare a water bath by pouring hot water into the baking pan to a depth of 1 inch.


In a bowl, beat eggs lightly. Whisk in 1 cup milk, salt and pepper. Pour mixture into center of soufflé dish. Bake, uncovered, until a knife inserted in center comes out clean and top of filo is golden, 35-40 minutes. Carefully remove soufflé dish from hot water. Serve immediately.


1/3 cup Cilantro -- finely chopped

2 tablespoons Tahini

2 tablespoons Miso

1 teaspoon Dark Sesame Oil

3 tablespoons Orange Juice

1/2 teaspoon Red Pepper Flakes

2 medium Green Onions -- chopped

1/2 medium Red Bell Pepper -- chopped

4 cups Pasta -- cooked & rinsed well

This can be prepared a day ahead. The bit of tahini (sesame paste) creates a

creamy sauce that contrasts well with the crisp vegetables.

In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red

pepper flakes. Toss in green onions, bell pepper and noodles. Cover bowl

with plastic wrap, and chill 3 hours or over night. Serve cold.


Makes 16 large or 32 small squares

21/4 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into chunks (see note)

1 16-ounce box light brown sugar (21/4 firmly packed cups)

3 eggs

12 ounces semisweet chocolate chips


Arrange rack at center position and preheat oven to 350 degrees. Generously butter 9-by-13-inch baking pan and dust with flour. Shake out any excess flour.


Sift together flour, baking powder and salt and set aside.


Melt butter in large, heavy saucepan over medium heat. Remove from heat and stir in brown sugar. Stir in eggs, 1 at a time. Stir in dry ingredients. Mix in chocolate chips. (It's OK if chips start to melt slightly.)


Bake 30 minutes or until tester inserted in center comes out clean (check after 20 minutes). Remove and cool to room temperature. Cut into 16 large squares or 32 small ones. Store bars in airtight container at room temperature up to 3 days.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.



2 pounds small red or Yukon Gold potatoes (about 2 inches in diameter),


extra virgin olive oil

Maldon sea salt (This will cost about $10.00 per pound.)(or use Kosher salt)

Preheat the oven to 450 deg. Pierce the potatoes all over with a fork. Arrange them on the oven rack and bake them for 1 3/4 to 2 hours, or until hard and crisp when tapped with a fork.

Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with Maldon salt and serve. from Food and Wine


1 cup heavy cream

1 cup whole milk

1 egg, lightly beaten

1/4 cup plus 2 tbsp sugar

2 tbsp unsweetened cocoa powder

2 tbsp cornstarch

1/8 tsp salt

2 tbsp plus 1 tsp unsalted butter

3 oz bittersweet chocolate, finely chopped

whipped cream, for serving

In a medium saucepan, whisk the cream with the milk and the egg. In a medium bowl, whisk the sugar with the cocoa, cornstarch, and salt. Add to the saucepan and bring to a boil over moderately high heata, whisking constantly. Strain the pudding into a medium bowl. Stir in the butter and chocolate until melted.

To cool the pudding, pour it into a large glass baking dish. Press plastic wrap directly onto the surface of the pudding and refrigerate for 30 minutes, or until chilled.

Spoon the pudding into bowls, top with whipped cream, and serve. From Food and Wine


Makes about 5 dozen


2 cups vegetable oil

1 cup granulated sugar

2 cups firmly packed brown sugar

4 eggs

1 tablespoon vanilla

3 cups all-purpose flour

1 tablespoon baking soda

2 cups corn flakes cereal

2 cups crisp rice cereal

1 1/2 cups regular or quick-cooking oatmeal, uncooked

1 cup flaked sweetened coconut

1 12-ounce package chocolate chips

Chopped nuts (optional)


Preheat oven to 325 degrees.


Beat together oil and sugars in large bowl until well-mixed. Add eggs and vanilla and beat well.


Sift together flour and baking soda. Add to sugar mixture. Mix in cereals, oatmeal, coconut, chocolate chips and nuts, if desired. Drop from teaspoonfuls onto ungreased cookie sheets. Bake 12 to 14 minutes. Cool on wire racks.


Serves 12


1 cup plus 2 tablespoons (about 14 ounces) marzipan, at room temperature

18 tablespoons unsalted butter (2 sticks plus 2 tablespoons), plus additional for pan

1/2 cup sugar

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

6 large eggs

1 cup self-rising flour, preferably cake flour, plus more for pan (see Note)

10- inch spring form tube pan or patterned ring mold, buttered and floured


Preheat oven to 350 degrees.


Coarsely chop marzipan to make it easier to break down. In a food processor fitted with a metal blade, process marzipan, butter and sugar until combined. Add almond and vanilla extracts, process again. Add eggs, one at a time through feed tube, processing again each time. Add flour through tube, processing yet again, and then pour mixture into buttered and floured pan.


Bake 40 to 50 minutes. When cake looks golden and cooked and a fine skewer (or a piece of spaghetti) comes out clean-ish, remove from oven and cool in pan before turning out.


Note: If you don't have self-rising flour, add 1 1/2 teaspoons baking powder and 1/8 teaspoon salt to 1 cup cake flour.


Serves 4


1 tablespoon olive oil

1 medium onion, chopped

1/2 green bell pepper, chopped

1 clove garlic, minced

1 pound zucchini, diced

1/2 cup tomato sauce

1 tablespoon minced parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 large eggs

1/4 cup skim milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup (2 ounces) shredded mild cheddar cheese


Heat oil in a wide frying pan over medium-high heat. Add onion, bell pepper, garlic and zucchini. Cook, stirring occasionally, for 5 minutes. Reduce heat to medium-low, cover and cook 5 more minutes, until zucchini is crisp-tender. Add tomato sauce, parsley, basil and oregano. Simmer, uncovered, about 5 minutes, until sauce thickens slightly.


In a bowl, combine eggs, milk, salt and pepper; whisk until evenly blended. Pour over zucchini mixture. Cover frying pan and cook 5 minutes, or until eggs are set but still moist on top. Sprinkle cheese over eggs.


Preheat broiler. Place frying pan 6 inches under broiler. Broil 1 minute or until cheese melts. Cut into wedges and serve from pan.


Makes 4 servings


1/2 cup unsalted butter (1 stick)

1/2 medium onion, diced

2 14 1/2-ounce cans unsalted diced tomatoes with juice (see note)

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon baking soda

1/2 teaspoon dried thyme

1 cup fresh orange juice

1/2 cup whipping cream


In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.


Puree in a food processor or blender; strain through a sieve or food mill.


Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.


Note: S&W makes unsalted diced tomatoes. If not available, substitute regular canned diced tomatoes and omit or reduce salt, depending on your taste.

-- From Elephants Delicatessen


8 ounces Linguine -- uncooked

1 cup Mushrooms -- fresh, sliced

1/2 cup Celery -- sliced

1 tablespoon Butter or Margarine

2 tablespoons Cornstarch

1 cup Chicken Broth

1/3 cup Dry White Wine

2 teaspoons Lemon Juice

1/4 teaspoon Thyme -- dried, crushed

2 dashes Hot Pepper Sauce

1/2 cup Mozzarella Cheese -- shredded

1 1/2 cups Chicken -- cooked

4 ounces Spinach leaves -- fresh, chopped

1/8 cup Parmesan Cheese -- grated, optional

Prepare linguine according to package directions. Drain; keep warm. In a large skillet, cook mushrooms & celery in butter or margarine till tender. Stir in cornstarch. Stir in next 5 ingredients. Cook & stir until bubbly. Stir in cheese until melted. Cut chicken into strips, then stir into hot mixture with spinach. Cover & cook 1 minute or until heated through. Serve over linguine. Sprinkle with Parmesan if desired.


Dive in and discover the ease and convenience of serving fish

I f you avoid fixing fish for dinner, you're missing out on a great convenience food. Because fish cooks quickly, it falls into the "dinner in 30 minutes or less" category. Use the following information to get you started.


How much fish to buy For average appetites, allow about 4 to 5 ounces per person for fish fillets (a boneless cut, made horizontally along the length of the fish), 5 to 6 ounces for steaks (thick pieces of fish cut vertically with bones in.)


If you have a dressed fish (head, fins, tails and entrails removed) plan on 1/2 pound per person; if the fish is whole, allow 3/4 to 1 pound per person.


Storing fish: Fish is highly perishable. Store it in the coldest part of your refrigerator and, for best quality, use within one or two days.


The best way to thaw frozen fish is in the refrigerator; generally 1 pound takes 24 hours. Once frozen fish is thawed, it should not be refrozen.


You can also defrost it in the microwave oven according to the manufacturer's directions. However, avoid over-thawing and make sure the fish remains cold. Microwave thawing of any type of fish, meat or poultry can raise its temperature high enough to allow bacteria to grow. Therefore, it is important to cook it immediately after thawing in the microwave.


Another quick way to defrost is to place the fish in a self-sealing plastic bag and immerse it in cold water. It will take about 30 minutes per pound to defrost. Cook immediately.


Cooking fish: Cook all fish to an internal temperature of 140 degrees, or until it just begins to flake and loses its translucent (raw) appearance.


For a foolproof method, follow the "Canadian Rule": Measure the fish -- whole, steaks or fillets --at its thickest point, then allow 10 minutes of cooking time per inch of thickness. For example, 11/4-inch-thick salmon steaks should be tested with a fork after 12 minutes of cooking.


The Canadian Rule applies whether you're poaching, baking at 450 degrees, broiling, grilling or sautéing.


When cooking fish in a sauce, add 5 minutes to the cooking time for each inch of thickness. Extra time may also be needed if the fish is stuffed or cooked with vegetables. If you're cooking fish that is frozen, do not thaw, but double the cooking time.


To microwave fish, do not use the 10-minute-per-inch rule. Instead, cook it on high (100 percent power) for 6 minutes per pound.


No matter which method you use, perfectly cooked fish will just start to flake when tested with a fork, but will remain moist and juicy. It's best to err on the side of slightly undercooking fish rather than overcooking it.


Freezing fish If you're lucky enough to end up with more fish than you can use for a meal, try freezing it by "ice glazing." Although this method takes time, it's worth the effort if you plan to keep the fish longer than a couple of months. Ice glazing prevents the fish from drying out and becoming mushy.


First, freeze the unwrapped fish on a tray covered with wax paper. Next, dip it in ice water to coat it with ice. Put it back on the tray and into the freezer for 20 minutes or so until the glaze is solid. Repeat the process up to six times, or until a thick coating has formed. Then tightly wrap it in foil or freezer paper and store in the coldest part of the freezer. Handle carefully because the coating is fragile.


Some experts say the fish will keep even better if glazed with a solution of water and commercially available antioxidants normally used to freeze fruit (such as Fruit-Fresh). Use a ratio of four teaspoons of antioxidants per gallon of water, and be sure to rinse the fish in cold water after thawing.


Countertop vacuum-packaging systems such as the FoodSaver work well for freezing fish and can be used in place of ice glazing and wrapping.


Fish terms When a recipe calls for a firm-fleshed fish or a variety that's not available, what do you use? Here are some guidelines.


Firm-fleshed fish: fresh albacore tuna, sea bass, halibut, mahi mahi


White fish fillets: sole, New Zealand cod, perch, tilapia


Mild-flavored white fish: halibut, tilapia, New Zealand cod


Flat fish: catfish, New Zealand cod, flounder, turbot, haddock


Oily fish: salmon, mackerel, pollock, turbot, sturgeon


Suitable substitutes Catfish: New Zealand cod, perch, pollock, tilefish, grouper


Cod: sole, flounder, haddock, halibut


Corbina: sea bass, striped bass, sea trout, grouper


Flounder: petrale or other sole


Grouper: halibut


Halibut: grouper, bass, sole


Mackerel: tuna, jack, bluefish, herring


Mahi mahi: halibut, albacore tuna .


Perch: sole, bass


Salmon: steelhead, red sockeye, pink or chum salmon, sturgeon


Sea bass: striped bass, blackfish


Sole: perch


Sturgeon: salmon, halibut


Tilefish: bass, haddock


Tuna (fresh): mahi mahi


Turbot: sole, halibut


1 cup misc. chopped herbs, such as parsley, basil, chives, and tarragon

1 large garlic clove, quartered

1 1/4 cups boiling water

1 tbsp unsalted butter

1 cup instant couscous

1/2 tsp salt

In a mini food processor, combine the herbs, garlic, and 1/4 cup of the boiling water, and process to a paste.

In a small saucepan, melt the unsalted butter. Add the couscous and salt and stir to coat the couscous with butter. Stir the fresh herb paste and the remaining 1 cup of boiling water into the couscous, cover, and set aside for 10 minutes. Fluff the herb couscous with a fork and serve at once. from Food and Wine


Serves 12


3 baking sheets

For the meringue disks:

6 large egg whites

1 cup sugar

3 tablespoons cocoa powder

1 teaspoon red wine vinegar

For the chocolate crème patissière:

6 large egg yolks

1/3 cup sugar

2 tablespoons cocoa powder

2 tablespoons all-purpose flour

1 1/3 cups whole milk

1 1/3 cups heavy (whipping) cream

4 ounces best-quality bittersweet chocolate, melted

1 teaspoon vanilla extract

2 tablespoons pistachios, chopped


Preheat oven to 250 degrees.


Line 3 baking sheets with parchment or wax paper and draw an 8-inch circle on each sheet. (The simplest way is to find a bowl or cake pan with desired dimensions, plonk it on and draw around it.)


To prepare meringues: In a large bowl with an electric mixer or a whisk, beat egg whites until stiff. Add sugar, a spoonful at a time, beating well after each addition. Believe me -- and I speak as someone often criminally impatient -- it does make life easier to go slowly here. Sprinkle cocoa and vinegar over top and, using a rubber spatula, gently but firmly fold into mixture until completely incorporated.


Using a rubber spatula, divide meringue mixture among 3 circles, spreading evenly.


Bake 1 hour, then turn off oven, leaving meringues inside until just slightly warm. Carefully peel paper away from meringues and finish cooling on a wire rack.


To prepare crème patissière: Using an electric mixer or whisk, beat egg yolks and sugar together. Add cocoa and flour and mix well. Set aside.


In a saucepan over medium-low heat, warm milk and cream. Do not boil. Whisking egg mixture constantly, slowly add milk mixture and then pour everything back into saucepan. Return to medium heat and, stirring constantly, bring to a boil and cook until thickened, about 10 minutes. Remove from heat and stir in melted chocolate and vanilla.


Let mixture cool, but avoid putting it into refrigerator as it will become too solid. You can stop it from forming a skin by pressing a piece of buttered parchment or wax paper against surface or by sifting a layer of confectioners' sugar over top. I often prefer to plunge the saucepan into a sink full of iced water and just keep stirring.


To assemble cake, place one meringue disk on a flat plate, spread with a third of chocolate cream, then carry on layering. Scatter over chopped pistachios, which will gleam out, a tender grass-green against the dark chocolate. Then just cut in.


Makes 4 servings

1 clove garlic, bruised with side of knife

1 pound fresh green beans, stem ends trimmed

1 small bulb fennel or 1/2 large bulb, trimmed and cored, reserve fronds

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper


Rub inside of salad bowl with the garlic. Leave garlic in bowl. Cook green beans, uncovered, in large pot of boiling salted water until tender, 6 to 8 minutes. Drain well.


Meanwhile, quarter fennel and cut into thin crosswise pieces. There should be 1 cup. Finely chop about 1/4 cup of the fernlike fronds. Add both to beans. Drizzle with olive oil and vinegar. Add salt and pepper to taste. Toss and serve warm or at room temperature.







1/4 cup plus 1 tbsp extra virgin olive oil

2 tbsp fresh lime juice

1 tbsp molasses

1 tbsp honey

1 tbsp coarsely cracked black peppercorns

1/2 tsp cayenne pepper

2 garlic cloves, minced

1 tsp Worcestershire sauce

1 tsp Dijon mustard

salt and freshly ground pepper

2 pounds flank steak

1/2 cup coarse, dry bread crumbs

1/4 cup freshly grated parmigiano-reggiano cheese

2 medium hearts of romaine, quartered lengthwise

handful of red leaf lettuce

In a small bowl, mix 1 tbsp of the olive oil with 1 tbsp of the lime juice. Stir in the molasses, honey, cracked peppercorns and cayenne.

In another small bowl, mix the remaining 1 tbsp of lime juice with the garlic, Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with salt and pepper.

Light a grill or heat a grill pan. Season the steak with salt and pepper, and grill over high heat for 13 minutes, turning once. Brush the molasses mixture all over the steak and grill for 2 minutes longer for medium-rare meat. Transfer to a cutting board and let stand.

In a small bowl, toss the bread crumbs with the parmigiano and season with salt and pepper. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the bread crumbs over the salad, top with the steak, and serve.


1 tbsp caraway seeds

1/4 cup Dijon mustard

2 tbsp honey

8 slices white sandwich bread, crusts removed

1/2 pound thinly sliced Swiss cheese

1/4 pound Smithfield ham, very thinly sliced

1/3 cup drained sauerkraut

10 pepperoncini (pickled peppers), thinly sliced

4 tbsp unsalted butter

In a small skillet, toast the caraway seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes; let cool. In a small bowl, mix the mustard with the honey and caraway seeds.

Spread the caraway mustard on 4 slices of bread. Top with the cheese, ham, sauerkraut, and pepperoncini, then close the sandwiches.

In a large skillet, melt the butter over moderate heat. Add the sandwiches, cover, and cook, turning once, until golden and the cheese is melted, about 6 minutes. Cut each sandwich in half and serve hot with the remaining caraway mustard on the side. from Food and Wine


Makes 4 servings


Fish steaks or fillets in this Provencal tomato sauce make a marvelous main course served hot with rice or cold with a green salad. You can also serve it in smaller amounts as an appetizer.


Although the leeks add a wonderful flavor, if you're in a hurry and don't have time to clean leeks, you can omit them. Instead, along with the carrot, sauté about 3/4 cup chopped onions, which you can buy ready-to-use in the produce department or the freezer case.


If you prefer a smooth tomato sauce to a chunky one, puree the sauce in a blender or food processor or with an immersion (hand-held) blender. Then stir in the olives. If you like, you can also stir the leeks into the pureed sauce instead of using them as a bed for the fish.


3 tablespoons olive oil or 2 tablespoons butter and 1 tablespoon oil (divided)

2 large leeks, white and light green parts only, halved lengthwise, rinsed well,

thinly sliced

Salt and freshly ground pepper

1 small carrot, finely diced

1 medium rib celery, diced (optional)

3 large cloves garlic, coarsely chopped

1/2 cup water

1 bay leaf

1 large sprig fresh thyme or 1/2 teaspoon dried, crumbled

1 28-ounce can diced tomatoes, undrained

1 11/2-pound halibut fillet, cut into 4 to 6 pieces

3/4 to 1 cup pitted olives (black, green or equal parts of both)


Heat 1 tablespoon oil in large, deep, heavy skillet. Add leeks, salt and pepper to taste and cook, covered, over medium-low heat, stirring often, 5 minutes or until tender. Transfer about three-quarters of the leeks to a bowl. Cover and keep warm.


Add remaining 2 tablespoons oil to leeks left in skillet and heat briefly. Add carrot, celery and garlic and cook over low heat 2 minutes. Add water, bay leaf and thyme and simmer, covered, over medium-low heat 3 minutes. Add tomatoes and bring to a simmer.


Add fish pieces and sprinkle lightly with salt and pepper. Cook, covered, over low heat 4 to 5 minutes per side or until fish becomes opaque and flakes easily with a fork.


With slotted spatula, carefully remove fish. If you want a thicker sauce, cook it uncovered over medium-high heat, stirring often, 3 minutes longer or until thick. Discard bay leaf and thyme sprig. Stir in olives and simmer 1 minute. Remove from heat. Taste and adjust seasoning.


To serve hot, return fish to sauce, cover and reheat briefly. Spoon reserved leeks onto platter and top with fish, or serve leeks alongside fish. Spoon sauce over and around fish. Serve hot, cold or at room temperature.




2 quarts hot water

1 cup sugar

1/2 cup molasses

1/2 cup vinegar

1/2 teaspoon ginger

Stir together and let cool. Add ice and serve to your farm crew when they're in the fields baling the hay on a hot afternoon.



1 1/2 oz small dried morels (1 1/2 cups) (This will cost appx $22.00.)

2 cups boiling water

1 cup hazelnuts (about 5 oz)

1/2 cup flour

2 large eggs

four 6- to 8- oz pork rib chops, pounded 1/3 inch thick

salt and freshly ground pepper

1/4 cup vegetable oil

2 tbsp unsalted butter

2 large shallots, thinly sliced

2 large garlic cloves, thinly sliced

2 tbsp cognac or other brandy

3/4 cup heavy cream

In a medium heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Rub the morels to dislodge any grit, then lift them out of the soaking liquid and coarsely chop any large ones. Reserve the soaking liquid.

Preheat the oven to 350 deg. Put the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until richly browned. Transfer the hazelnuts to a kitchen towel and let cool completely. Rub the nuts together in the towel to remove the skins, then coarsely chop. In a food processor, pulse the hazelnuts until a coarse powder. Leave the oven on.

Spread the ground hazelnuts and the flour in 2 shallow bowls. In a third shallow bowl, beat the eggs with a fork.

Season the pork chops with salt and pepper. Dredge a pork chop first in the flour, shake off any excess, and then dip it in the egg. Coat the chop with the ground hazelnuts and transfer it to a platter. Repeat with the remaining chops and coatings.

In a large skillet, heat the oil until shimmering. Working in two batches, cook the chops over moderate heat until browned, about 3 minutes per side. Transfer the chops to a rimmed baking sheet and bake for about 4 minutes, or until barely pink in the center.

Meanwhile, wipe out the skillet with a paper towel. Add the butter and melt over moderate heat. Reduce the heat to low. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the garlic and cook until golden, about 3 minutes. Add the brandy and carefully light with a long match. When the flames die down, add the morels. Slowly pour in the reserved morel soaking liquid, stopping when you reach the grit. Simmer over moderately low heat until reduced to about 1/2 cup, about 5 minutes. Add the cream and simmer until thickened slightly, about 5 minutes. Season the sauce with salt and pepper.

Set the pork chops on plates, spoon the morel sauce around them, and serve.

from Food and Wine



1/2 cup mild honey, such as clover - or dark honey, such as buckwheat

2 tsp Worcestershire sauce

1 tsp fennel seeds, slightly crushed

Kosher salt

1 1/2 pounds thinly sliced chicken cutlets

freshly ground pepper

1 large fennel bulb (about 1 1/4 lbs) halved, cored, and sliced lengthwise 1/4 in.

vegetable oil, for brushing

In a shallow glass baking dish, mix the honey with the Worcestershire sauce, crushed fennel seeds and 1 tsp of Kosher salt. Season the chicken cutlets with salt and pepper and add them to the honey marinade. Turn the chicken cutlets to coat well. Let stand at room temperature for 30 minutes, turning once.

Heat a large cast iron grill pan or skillet. Lightly brush the fennel slices with vegetable oil and season with Kosher salt and pepper. Arrange the fennel slices in the grill pan, loosely cover with a sheet of foil and cook over low heat, turning once, until nicely browned; about 22 minutes. Transfer the fennel to a platter.

Place the chicken in the grill pan and cook over moderate heat, turning once, until golden and just cooked through; reduce the heat if the cutlets brown too quickly. Arrange the chicken over the grilled fennel and serve at once.


3 Tbsp. butter


1 onion, chopped

3/4 tsp. marjoram, crumbled

2 Tbsp. sweet Hungarian paprika

4 cups beef broth

2 lbs. beef round, in 11/2 -inch cubes

11/2 cups potato cubes

2 Tbsp. flour

11/2 Tbsp. lemon juice

Melt the butter in a covered casserole. Add the onion, stir, and cook until

soft. Stir in the paprika and cook slowly 1-2 minutes. Roll the meat in

flour and add to the onion, cooking only long enough to brown lightly.

Sprinkle with a little salt, and add marjoram. Pour in broth and bring to a

boil. Cover and simmer for about 1 hour, or until tender. Add the potato

cubes and cook 15-20 minutes, until done. Remove from heat, stir in the

lemon juice and add more salt if necessary.

Goulash can resemble stew or soup: this one must be eaten in bowls with a

spoon to manage its abundant paprika and onion sauce. Serves four.





(This one comes from a magazine: A Taste of Country)

1 lb. beef stew meat, cut into 1-inch cubes

1 lb. lean boneless pork, cut into 1-inch cubes

2 large onions, thinly sliced

2 Tbsp. vegetable oil

2 cups Water

2 Tbsp. paprika

1/2 tsp. salt

1/2 tsp. dried marjoram

1 Tbsp. all-purpose flour

1 cup sour cream

Hot cooked noodles

In a large skillet over medium heat, brown beef, pork and onions in oil; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Just before serving combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Yield: 6-8 servings.



1 tbsp coarsely ground coriander

1 1/2 tsp ground fennel seeds

1/4 cup plus 1 tbsp extra virgin olive oil

2 tbsp cider vinegar

1 tbsp honey

salt and freshly ground pepper

one trimmed 8-bone rack of lamb, cut into four double chops

1 tbsp unsalted butter

1 medium fennel bulb, cored and very thinly sliced

2 garlic cloves, slivered

1 head escarole (about 1 pound), leaves torn

1/4 cup chopped cilantro

Light a grill or heat a grill pan over moderately high heat. In a saucepan, toast the ground coriander and fennel seeds over moderate heat until fragranat, about 1 minute. Stir in 1/4 cup of the olive oil and cook until the oil is warm. Stir in the vinegar and honey, season with salt and pepper, and keep warm.

Season the chops with salt and pepper. Grill the chops, turning once, until nicely browned, about 8 minutes for medium-rare meat; keep warm.

In a large skillet, melt the butter in the remaining 1 tbsp of olive oil. Add the sliced fennel and cook over moderate heat until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the escarole and cook just until wilted, about 4 minutes. Stir in the cilantro and season with salt and pepper.

Spoon the vegetables onto a platter, top with the chops. Spoon the warm vinaigrette over the chops and serve. from Food and Wine



1 cup part-skim ricotta

2 large eggs

2 large egg whites

1/2 cup flour

1 tbsp vegetable oil

1 tsp finely grated lemon zest

1/4 tsp salt

2 tbsp mild honey, such as clover, sage, or star thistle

In a blender, mix the ricotta, eggs, egg whites, flour, oil, lemon zest, salt and 2 tsp of the honey, until smooth.

Meanwhile, heat a nonstick griddle over moderately low heat. Working in batches, pour 2 rounded tbsp of the batter onto the griddle for each pancake, allowing enough room for them to spread slightly. Cook the pancakes until the bottoms are golden, the tops are slightly set, and small bubbles appear - 2 to 3 minutes. Flip the pancakes and cook until golden, about 1 minute longer. Transfer the pancakes to plates, drizzle with the remaining 4 tsp of honey, and



Makes about 8 servings


This plain but satisfying cake is called Madeira Cake but contains no Madeira. Nigella Lawson, the British cooking sensation, says she got it from her mother-in-law. Perhaps it was meant to be served with Madeira at teatime. In any event, the recipe names waxed paper, not expensive parchment paper, as the first choice for lining the pan.

1 cup softened unsalted butter

3/4 cup granulated sugar, plus some for sprinkling (divided)

Grated zest and juice of 1 lemon (divided)

3 eggs

11/3 cups self-rising flour

1/2 cup all-purpose flour


Preheat oven to 350 degrees.


Butter and line with wax or parchment paper a 9-by-5-inch loaf pan.


Cream butter and sugar. Add lemon zest. Add eggs, 1 at a time along with 1 tablespoon of the flours mixed together, for each egg. Then gently mix in flours and, finally, lemon juice. Pour into prepared pan and sprinkle about 2 tablespoons additional sugar over the top.


Bake 1 hour, or until toothpick or cake tester inserted into center of cake comes out clean. Cool on rack before turning out of pan.

-- From "How to be a Domestic Goddess" by Nigella Lawson


Makes 75 to 80 5-inch cookies


2 cups butter or margarine, softened (4 sticks; see note)

6 1/4 cups creamy peanut butter (3 pounds)

4 1/2 cups firmly packed brown sugar (2 pounds)

4 cups granulated sugar (2 pounds)

1 tablespoon light corn syrup

1 tablespoon vanilla

2 tablespoons plus 2 teaspoons baking soda

12 eggs

1 12-ounce bag chocolate chips (2 cups)

1 16-ounce bag plain M&M's

18 cups regular or quick-cooking oatmeal, uncooked (do not use instant)


Preheat oven to 350 degrees.


In a very large bowl or a dishpan, cream together butter and peanut butter. Add brown and granulated sugars, corn syrup, vanilla, baking soda, eggs, chocolate chips, M&M's and oatmeal.


Use an ice cream scoop or a 1/4-cup measure to dip out dough. Flatten cookies on ungreased baking sheet, leaving ample room for spreading -- place 8 on large cookie sheet or 6 on a jellyroll pan.


Bake about 15 minutes, depending on size. After cooling a minute or two, carefully remove to wire rack to cool completely. Decorate, if desired.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.


Makes 4 servings

1/4 cup extra-virgin olive oil

1/2 cup diced onion

2 cloves garlic, bruised with side of knife

2 cups dry white wine

2 cups diced ripe plum tomatoes (about 1 pound), or one 151/2-ounce can diced

plum tomatoes in juice

1 1/2-by-2-inch strip orange zest, cut into thin slivers

Sprig of fresh basil

1/2 teaspoon salt

Freshly ground black pepper

3 pounds mussels (about 6 dozen), washed, beards removed

4 diagonally sliced pieces Italian or French bread

1/4 cup slivered fresh basil leaves


Combine olive oil, onion and garlic in large, broad saucepan or deep skillet. Heat, stirring, over medium-low heat until onion is tender but not browned, about 5 minutes. Add wine and bring to boil. Boil 3 minutes.


Stir in tomatoes, orange zest, sprig of basil, salt and pepper. Bring to boil. Add mussels and cook, covered, over high heat until all the mussels have opened, about 10 minutes. Do not lift cover while cooking or you will quickly lose the heat needed to open the mussels.


Remove opened mussels to large bowl and cover with foil. Leave unopened mussels in pot and cook, covered, for a few more minutes. If mussels refuse to open, discard them.


Place slice of bread in bottom of 4 shallow soup plates. Top with mussels, dividing evenly. Top with sauce and sprinkle with basil.




2 cups flour

pinch of salt

3 tbsp olive oil

4 tbsp cold unsalted butter, cut into small pieces

5 tbsp cold water


1 1/2 pounds yellow onions, very thinly sliced

3 tbsp extra virgin olive oil, plus more for brushing

1 pound Swiss chard

one 1-inch cinnamon stick

8 whole cloves

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

1/4 tsp freshly ground pepper


1/2 pound fresh goat cheese

8 ounces crème fraiche (this is cream with lactic acid added)

1/4 cup pine nuts

Make the pastry: In a food processor, pulse the flour with the salt. Add the egg yolks and olive oil; pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. With the machine on, slowly add the water and process just until the dough comes together. Transfer the dough to a sheet of plastic wrap and pat it into a disk. Wrap the disk and refrigerate for at least 30 minutes.

Make the filling: In a large skillet, stir the onions with 3 tbsp of the olive oil until thoroughly coated. Cover and cook the onions over moderately low heat, stirring occasionally, until they are very soft, about 30 minutes. ?Reduce the heata to low if the onions begin to brown.

Uncover the skillet. Increase the heat slightly and continue cooking, stirring frequently, until the onions become a rich golden brown, about 30 minutes longer. Remove the skillet from the heat.

Meanwhile, bring a large pot of water to a rolling boil. Strip the chard leaves from the ribs, leaving the leaves as intact as possible; reserve the ribs for another use. Blanch the chard leaves in the boiling water until softened, 1 1/2 to 2 minutes. Drain the leaves and refresh them under cold running water. Drain again and pat thoroughly dry.

In a spice grinder, combine the cinnamon stick with the cloves, ginger, nutmeg and pepper and grind to a powder. Add 1 1/4 tsp of the spice mixture to the onions and stir until evenly incorporated; reserve the remaining mixture for another use. Season with salt.

In a small bowl, using a wooden spoon, lightly beat the goat cheese with the crème fraiche and 1 tsp of salt until smooth. ***

Preheat the oven to 400 deg. Set the disk of dough between 2 large sheets of waxed paper and roll out to a 12 x 15 inch rectangle. Transfer the pastry to a 9 x 12 in ceramic baking dish at least 1 1/2 inches deep. Line the pastry with the chard leaves, allowing them to extend beyond the pastry overhang.

Using a spatula, spread the goat cheese mixture over the chard in an even layer. Spread the spiced onions over the cheese and sprinkle with the pine nuts. Fold the extended chard leaves and the pastry over the onion filling. Brush the pastry

and the chard leaves with olive oil.

Bake the tart for about 40 minutes, or until the pastry is golden. Remove from the oven and transfer to a rack. Let cool for ata least 30 minutes before serving warm or at room temperature.

This savory tart can also be assembled and baked free-form on a large rimmed baking sheet.

This recipe can be prepared up to the *** up to 1 day ahead; refrigerate all of the components separately. from Food and Wine


(Recipe from Helen Weissinger, Caribou, Maine)

1 (1-pound) loaf frozen bread dough, slightly thawed and cut into walnut-sized

pieces (or use frozen rolls, except you need more than 1 pound)

1 (3-ounce) package vanilla pudding mix

1/2 cup brown sugar

1/2 cup chopped pecans

1 teaspoon cinnamon

1/2 cup butter or margarine, melted

THE NIGHT BEFORE: Place frozen bread dough (or rolls) in well-buttered

fluted tube pan. Combine pudding mix, brown sugar, pecans and cinnamon.

Pour melted butter over dough. Sprinkle pudding mix mixture on top. Set

out overnight.

THE NEXT MORNING: Preheat oven to 350 degrees. Bake for 30 minutes, or

until done. Serves 12 to 16



1/4 plus 1 tbsp extra virgin olive oil

four 8-ounce trout fillets


cayenne pepper

1 small head Bibb lettuce, finely shredded

freshly ground black pepper

1 tbsp unsalted butter

3/4 cup dry roasted peanuts

1/2 cup fresh lime juice

3 tbsp plus 1 tsp mustard seeds

In a large skillet, heat 1/4 cup of the olive oil until shimmering. Season the trout fillets with salt and a dash of cayenne. Add the fillets to the skillet, skin side down, and cook over moderate heat for 6 minutes. Cover the skillet and cook the

fillets about 6 minutes longer, until just opaque throughout. Transfer to a platter and keep warm.

Add the lettuce to the skillet and stir fry over high heat until wilted, about 30 seconds. Season with salt and black pepper. Spoon the lettuce over the trout and keep warm.

Add the butter and the remaining 1 tbsp of olive oil to the skillet. Add the peanuts and cook over moderately high heat, stirring constantly, until golden, about 3 minutes. Stir in the lime juice and mustard seeds, season with salt and black pepper and cook for 15 seconds. Spoon the peanuts over the fillets and serve at once. from Food and Wine


2 cups dry white wine

4 bay leaves

4 pounds small mussels, scrubbed and debearded

pinch of saffron threads

3 tbsp unsalted butter, melted

2 tbsp extra virgin olive oil

4 large garlic cloves, thinly sliced

1/2 tsp crushed red pepper

1 tbsp fresh lemon juice

3/4 pound artisanal Italian spaghetti or linguini (This will cost about $6.00.)

salt and freshly ground pepper

In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Crumble the saffron into the mussel broth.

Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.

Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.

In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.

Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once. from Food and Wine



1/3 cup finely chopped onion

1/3 cup coarsely chopped parsley

2 scallions, finely chopped

2 plum tomatoes, halved, seeded, and cut into 1/4 inch dice

1 tbsp drained capers

1 large garlic clove, minced

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice

salt and freshly ground pepper

4 6-oz skinless salmon fillets

In a small bowl, combine the onion, parsley, scallions, tomatoes, capers, garlic, olive oil, and lemon juice. Season with salt and pepper.

In a large saucepan, bring 3 cups of water to a boil. Carefully add the salmon fillets and return to a boil. Remove from the heat, cover, and let stand for 5 to 6 minutes, until the salmon is cooked to your liking. Using a spatula, transfer the salmon to warmed plates. Spoon the ravigote sauce over the fish and serve.

from Food and Wine


Makes 2 servings

8 ounces pork tenderloin (see note)

1/2 teaspoon dried chervil

1/2 teaspoon dried thyme

2 tablespoons pure maple syrup

1 tablespoon grainy mustard


Heat broiler. Line broiler pan with double thickness of aluminum foil.


Wash and dry tenderloin and cut thick end into 3/4-inch-thick slices. Leave the thin end in 1 piece.


Mix together chervil, thyme, maple syrup and mustard.


Dip each piece of pork into maple syrup mixture.


Arrange pork pieces in broiler pan and broil 2 inches from heat source for about 10 minutes; turn and broil 5 minutes longer, until meat is no longer pink inside.


Note: Pork tenderloins are often sold two to the package. Use about one for two people and freeze the remainder.


1/3 cup almonds

1/4 cup sugar

2 tbsp water

1 1/2 cups heavy cream

5 oz bittersweet chocolate, coarsely chopped

1 tbsp dark rum or Grand Marnier

1 tsp confectioners' sugar

Preheat the oven to 350 deg. Oil a cooking sheet. Spread the almonds in a pie plate and bake for about 7 minutes, or until fragrant and richly browned.

In a small saucepan, combine the sugar and water and simmer over moderately low heat, swirling the pan a few times, until an amber caramel forms, about 5 minutes. Stir in the almonds. Scrape the almond caramel onto the oiled cookie sheet and spread it out as much as possible. Let cool completely. Break the praline into pieces, then finely chop it with a large, heavy knife.

In another small saucepan, bring 1/2 cup of the heavy cream to a simmer. Add the chopped chocolate, remove from the heat and let stand until melted; whisk until smooth. Stir in the rum and 1/2 cup of the chopped praline. Transfer the mixture to a medium bowl and let cool just until tepid.

In another medium bowl, beat 1/2 cup of the heavy cream until firm peaks form. Fold the whipped cream into the chocolate mixture. Spoon the chocolate mousse into ramekins and refrigerate until set; at least 2 hours. ***

In the same bowl, beat the remaining 1/2 cup of heavy cream with the confectioners' sugar to very soft peaks. Spoon the cream into a serving bowl, sprinkle with the remaining chopped praline and serve with the mousse.

This recipe can be prepared up to the *** up to 2 days ahead. Cover the mousse with plastic wrap. Store the praline at room temperature in an airtight

container. from Food and Wine


Makes 6 servings

3 large artichokes

1 lemon, cut in half

1 head romaine lettuce, washed and shredded

3 green onions or 1 to 2 Vidalia spring onions, white and tender green parts,

thinly sliced

1 small bunch fresh dill, snipped

1/3 to 1/2 cup extra-virgin olive oil, to taste

3 to 4 tablespoons fresh lemon juice or red wine vinegar, to taste

Salt and freshly ground black pepper, to taste


Using a sharp, serrated knife, cut off the top 2/3 of the artichokes, revealing the choke. With a paring knife, trim the leaves around the edges of the heart, then slice out the hairy choke. (It will stick more than it does after the artichoke is cooked.) Cut the stem, leaving a 1/2-inch nub. Pare the rough skin on the surface. Immediately rub the surface with a cut lemon to prevent discoloration. Cut the artichoke into very thin slivers, preferably with a mandoline or a slicer, but a sharp knife will work.


Place the slivers in a nonreactive bowl and squeeze a 1/2 lemon over them and toss. And taste: If they are too fibrous, blanch them for 20 seconds in boiling water and remove with a slotted spoon to a bowl of ice water. When cool, drain and pat dry.


Combine lettuce, green onions and dill in a serving bowl. Whisk together the olive oil, lemon juice or vinegar, salt and pepper, and toss with the salad. Serve immediately.



Makes 4 servings

1 small bunch Swiss chard (about 12 ounces)

1 pound fresh peas (about 1 cup shelled) or 1 cup frozen small peas

4 tablespoons butter (1/4 cup; divided)

3 large cloves garlic, finely chopped

2 to 21/2 cups cooked long-grain white rice (3/4 cup raw)

Salt and pepper

1/4 cup slivered almonds, toasted (see note)


Pull chard leaves from ribs. Discard ribs or reserve for another purpose; rinse leaves thoroughly. Halve chard leaves lengthwise and cut crosswise in strips 1/2 inch wide.


In a medium saucepan, boil enough lightly salted water to cover peas generously. Add peas and simmer, uncovered, until just tender (about 7 minutes for fresh peas, 3 minutes for frozen). Drain thoroughly.


Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Stir in chard leaves and cook for 1 minute or until leaves wilt. Reduce heat to low, add garlic and cook until chard leaves are tender (about 2 minutes).


Add peas, cooked rice, salt and pepper to pan of chard. Heat mixture over low heat, tossing lightly with a fork, until hot.


Add remaining 2 tablespoons butter. Cover pan and let rice stand until butter melts (about 2 minutes). Toss again lightly. Taste and add more salt and pepper, if needed. Sprinkle with toasted almonds and serve hot.


Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.



2 tbsp extra virgin olive oil

1 medium onion, finely chopped

1/2 cup coarsely chopped basil, plus 4 tiny basil sprigs for garnish

1/4 cup coarsely chopped mint

1 tbsp coarsely chopped sage

1 tsp minced rosemary

1 pound ground pork

salt and freshly ground pepper

1/2 cup red wine

one 28-oz can Italian plum tomatoes, crushed, with their liquid

1/4 tsp fennel seeds

1 1/2 cups fresh whole-milk ricotta

1/4 cup milk

1 tsp minced marjoram

1 lb rigatoni

Heat the olive oil in a large saucepan. Add the onion, chopped basil, mint, sage, and rosemary, and cook over low heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the ground pork, season with salt and pepper, and cook over moderate heat, breaking up the pork, until the meat is mostly white. Add the wine and cook until almost evaporated, about 4 minutes. Add the tomatoes with their liquid and simmer over low heat for 1 hour, stirring occasionally. Stir in the fennel seeds and season with salt and pepper.

In a bowl, stir the ricotta, then stir in the milk and marjoram and season with salt and pepper. Spoon the ricotta into shallow pasta bowls.

Cook the rigatoni in boiling salted water until al dente, then drain. Add the pasta to the ragu and simmer, stirring for 1 minute; season with salt and pepper. Spoon the pasta into the bowls, garnish with the basil sprigs and serve.

from Food and Wine


4 chicken breast halves, on the bone (about 1/2 pound each)

Kosher salt and freshly ground black pepper

1 tbsp plus 1 tsp sweet paprika

1/8 tsp cayenne pepper

1/3 cup plus 2 tbsp extra virgin olive oil

1/3 cup raw unsalted sunflower seeds

1/2 cup coarsely chopped marjoram leaves

1/2 cup coarsely chopped flat-leaf parsley

1/2 tsp fresh lemon juice

buttered egg noodles, for serving

Preheat the oven to 400 deg. Season the chicken breasts with salt and black pepper, then sprinkle all over with the paprika and cayenne.

In a large skillet, heat 2 tbsp of the olive oil until shimmering. Add the chicken breasts, skin side down, and cook over moderately high heat just until the skin is crisp, about 2 minutes; turn over the breasts. Transfer the skillet to the oven and bake the chicken for 25 minutes, or just until cooked through.

Meanwhile, in a small skillet, cook the sunflower seeds over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate to cool. In a blender or food processor, blend the remaining 1/3 cup of olive oil with the marjoram, parsley, and lemon juice. Add the toasted sunflower seeds, season with salt, and puree the sauce until smooth, about 2 minutes.

Set the chicken on plates and top with the sauce. Serve at once with buttered egg noodles. from Food and Wine








3 tbsp unsalted butter

1 medium red onion, quartered through the core

Kosher salt and freshly ground pepper

1/4 cup plus 2 tbsp port wine

1/4 cup plus 2 tbsp fresh orange juice

1 pound chicken livers, trimmed and halved, 2 halves finely chopped

1/2 tsp Dijon mustard

flour, for dredging


6 ounces baby spinach

In a large skillet, melt 1 tbsp of the butter. Add the onbion quarters and cook over moderately high heat, turning occasionally, until golden brown all over, about 15 minutes. Transfer the onion quarters to a plate and let cool. Season the onions with salt and pepper and keep warm.

Add the port to the skillet and simmer over high heat until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half, about 2 minutes. Stir in the finely chopped chicken liver, reduce the heat to low and simmer until just cooked, about 1 minute. Remove the skillet from the heat. Stir in the mustard, season the sauce with salt and pepper, and keep warm.

Spread the flour on a large plate and season with paprika, salt, and pepper. Dredge the remaining halved chicken livers in the seasoned flour, shaking off any excess.

Melt the remaining 2 tbsp of butter in a large skillet. Add the livers and cook over moderately high heat, stirring occasionally, until pink in the center, about 5 minutes. Transfer to paper towels to drain.

Arrange the spinach on a serving platter. Top with the onion quarters and chicken livers, drizzle the sauce over the top, and serve. from Food and Wine


Makes 6 servings

Soup Base:

2 quarts water

1 35-ounce can Italian plum tomatoes and their liquid

11/2 cups dry white wine

2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths

2 medium carrots, trimmed and sliced thick

1 large onion, cut into thick slices

10 sprigs fresh thyme

Zest of half a lemon, removed in wide strips with a vegetable peeler

1/2 teaspoon loosely packed saffron threads

1/4 cup extra-virgin olive oil




1/4 cup extra-virgin olive oil

8 cloves garlic, peeled

2 small leeks, white parts only, trimmed, cleaned and sliced 1/2 inch thick

1 large onion, thinly sliced

4 medium squid, cleaned, tentacles left whole, bodies cut crosswise into 1/2-inch

rings (about 11/4 pounds)

18 medium sea scallops (about 1/2 pound)

8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish,

skin removed and cut into 1-inch pieces

24 mussels, cleaned

12 large shrimp, peeled and deveined (about 1/2 pound)

1/4 cup chopped fresh Italian (flat-leaf) parsley

Salt and freshly ground black pepper

Crusty Italian bread


To make soup base: Combine the water, tomatoes, wine, leeks, carrots, onion, thyme, lemon and saffron in a saucepan and bring to a boil. Lower the heat to a lively simmer and cook until reduced by about one-third, about 45 minutes.


Stir in 1/4 cup olive oil, season the mixture lightly with salt, and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes.


Strain the soup base into a 3-quart saucepan and keep it warm over low heat. Discard the solids. (The soup base may be prepared up to 3 days in advance and refrigerated.)


To make soup: If you have prepared the soup base in advance, bring it to a simmer in a medium saucepan. Adjust the heat to very low and keep warm. Heat 1/4 cup olive oil in a large (about 8-quart), heavy pot over medium heat. Add the garlic, leeks and onion and cook, stirring, until the onion is wilted but still crunchy, about 4 minutes. Add the squid and cook, stirring, until they turn opaque, about 2 minutes.


Pour in all but 1 cup of the hot soup base and bring to a boil. Stir in the scallops and fish fillets. Adjust the heat to simmering and cook until the seafood is barely opaque at the center, about 5 minutes.


Meanwhile, add the mussels to the soup base remaining in the saucepan. Increase the heat to high, cover the saucepan and steam over medium heat, shaking the pan occasionally, until the mussels open, about 3 minutes. Discard mussels that have not opened.


Stir the shrimp, parsley and steamed mussels into the large pot of soup. Simmer until the shrimp is cooked through, about 1 minute. Check the seasoning, adding salt, if necessary, and pepper. Ladle into warm soup bowls, passing a basket of the bread of your choice separately.


one whole boneless duck breast

(1 1/2 pounds), breast halves separated and patted dry

2 tsp juniper berries

1/4 tsp freshly grated nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground ginger

pinch of freshly ground cloves

pinch of freshly ground pepper


1 tbsp Armagnac

2 tsp Dijon mustard

1/4 cup robust red wine, such as a Cahors or California Cabernet Sauvignon

2 tbsp red wine vinegar

2 1/2 tbsp unsalted butter

Score the skin side of the duck breasts in a diamond pattern.

In a dry skillet, toast the juniper berries over moderately high heat until they are shiny, about 1 1/2 minutes, being careful not to burn them. Immediately transfer the juniper berries to a mortar or spice grinder and let cool completely. Add the nutmeg, cinnamon, ginger, cloves, pepper, and 1/2 tsp of salt to the mortar and grind to a fine powder. Transfer the spices to a small bowl and stir in the Armagnac and mustard to make a paste.

Rub the spice paste all over the duck breast halves. Set the duck breasts in a glass or ceramic dish, cover with plastic wrap and refrigerate for at least 6 hours and up to 24 hours. Remove the duck breasts from the refrigerator at least 30 minutes before cooking.

Preheat the oven to 325 deg. Set a heavy medium skillet over moderately high heat until very hot. Set the duck breasts in the pan, skin side down, and cook until the skin is browned and the fat begins to melt, about 3 minutes. Adjust the heat as necessary if the skin is browning too fast. Remove the skillet from the heat and transfer the breasts to a plate. Drain the fat and carefully wipe out the pan with paper towels. Return the duck breasts to the skillet, meat side down, and cook over moderately high heat for 5 minutes longer. Transfer the duck to a small baking dish and keep warm in the oven while you prepare the sauce.

Add the red wine and the vinegar to the skillet and bring to a simmer, stirring with a wooden spoon to release all of the browned bits from the bottom of the pan. Cook the sauce until reduced to 3 tbsp. Remove from the heat and swirl in the butter. Season the sauce with salt and pepper.

Slice the duck breasts on the diagonal and fan them out on warmed plates or a warmed platter. Spoon the sauce over the duck and serve immediately.

from Food and Wine



1 1/2 pounds skinless swordfish steak, cut 2 inches thick

3 tbsp raisins

3 tbsp pine nuts

1/2 pound coarse Italian bread, crusts removed, cut into 1-inch dice

1/2 cup dry white wine

1/2 cup fish stock or bottled clam juice

1/4 cup coarsely chopped fennel fronds

3 anchovy fillets, mashed

1 tbsp plus 1 tsp drained capers

1 tbsp freshly grated Parmesan cheese

pinch of cinnamon

pinch of freshly grated nutmeg

salt and freshly ground pepper

2 tbsp extra virgin olive oil, plus more for frying

flour, for dredging

1/4 tsp crushed red pepper

3/4 pound cherry tomatoes, quartered

1 cup canned crushed tomatoes

2 oz Gaeta olives, pitted and coarsely chopped (1/4 cup)

On a work surface, cut the swordfhis steak in half crosswise, then cut each half horizontally into four 5 x 3 inch slices. Gently pound the slices 1/8 inch thick.

Cover and refrigerate.

In a heatproof bowl, soak the raisins in hot water until softened, about 10 minutes, then drain. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until lightly browned, about 2 minutes.

In a shallow dish, soak the bread in the wine and fish stock for 10 minutes. Gently squeeze the bread almost dry. Finely chop the bread and transfer to a bowl. Gently stir in 2 tbsp each of the raisins and pine nuts, 2 tbsp of the fennel fronds, 2 of the anchovy fillets, 1 tbsp of the capers, the Parmesan cheese, cinnamon, and nutmeg. Season with salt and pepper.

Lay the swordfish slices out on a work surface and season with salt and pepper. Spoon about 1/4 cup of the filling in the center of each slice and roll up like a cigar, folding in the sides as you go. Secure the rolls with toothpicks.

In a large skillet, heat 1/4 inch of olive oil. Lightly dredge the swordfish rolls in flour, shaking off the excess. Fry 4 of the rolls over moderately high heat until golden brown, about 2 minutes per side; transfer to a plate. Repeat with the remaining rolls. Wipe out the skillet.

In the same skillet, heat the 2 tbsp of olive oil. Add the crushed red pepper, the remaining anchovy fillet and 1 tsp of capers, and cook for 30 seconds. Add the cherry tomatoes and crushed tomatoes and cook over low heat until thickened, about 15 minutes. Stir in the olives, 1 tbsp of the fennel fronds and the remaining 1 tbsp each of pine nuts and raisins. Season with salt and pepper.

Add the swordfish rolls to the sauce. Cover and simmer over low heat, turning the rolls a few times, until heated through, about 3 minutes. Set 2 rolls on each plate, remove the toothpicks and spoon some sauce on top. Garnish with the remaining 1 tbsp of fennel fronds and serve. from Food and Wine


This dressing makes Seasons and Regions Seafood Grill's spinach salad a real standout. Co-owner/chef Greg Schwab dresses up this basic spinach salad by adding grilled chicken breast, fresh Oregon bay shrimp, Dungeness crab, steamed asparagus spears, thinly sliced red onions and/or fried wontons as the mood strikes. The Soy Ginger Dressing will keep in the refrigerator for a week or more.


Seasons and Regions Spinach Salad With Soy Ginger Dressing

Makes 2 large or 4 small salads


1 6-ounce bag baby spinach leaves

4 to 6 tablespoons Soy Ginger Dressing (recipe follows)

1/2 cup mandarin oranges, drained

1/4 cup dried cranberries

1/4 cup toasted sliced almonds (see note)


Wash the spinach leaves and dry well. In a salad bowl, toss the spinach leaves with the dressing. Arrange on salad plates and top with mandarin oranges, dried cranberries and toasted almonds.


Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.


Soy Ginger Dressing

1/4 cup finely minced fresh ginger

1 tablespoon minced garlic

1/2 cup honey

1/4 teaspoon cayenne pepper

1 pasteurized egg (see note)

1 1/4 cups vegetable oil

2 tablespoons dark sesame oil

1/2 cup rice vinegar

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons soy sauce

1 tablespoon fresh lemon juice


Combine the ginger, garlic, honey, cayenne pepper and pasteurized egg in the bowl of a food processor and blend until smooth.


Stir together the vegetable oil and sesame oil and with the food processor running, slowly drizzle the oil into the egg mixture. (Most food processors have a tiny hole in the plunger that will allow the oil to drizzle in very slowly.) Combine the rice vinegar, orange juice concentrate, soy sauce and lemon juice in a measuring cup or small bowl. When the oil is all incorporated and the mixture is thick, slowly add the vinegar mixture to the egg and oil mixture while the food processor is running. Chill until ready to use. Makes about 3 cups.


Note: Because this egg is not cooked, we recommend using a pasteurized egg in this recipe. Pasteurized eggs are available at Trader Joe's stores in Portland and Eugene. If pasteurized eggs are not available, 3 tablespoons of a pasteurized egg substitute such as Egg Beaters can be substituted.



1/4 cup mayonnaise

1 1/2 tbsp ketchup

1/2 tsp fresh lemon juice

1/2 tsp Worcestershire sauce


salt and freshly ground pepper

1/4 cup vegetable oil

1 small onion, thinly sliced

1 2mall beet, peeled and thinly sliced

2 medium carrots, thinly sliced

1 medium Yukon Gold potato, peeled and thinly sliced

3 large eggs, lightly beaten

4 bialys or bagels, split

In a small bowl, mix the mayonnaise with the ketchup, lemon juice and Worcestershire sauce. Season the sauce with Tabasco and salt and pepper.

In a large nonstick skillet, heat the oil until almost smoking. Add the sliced onion and cook over moderate heat until softened, about 3 minutes. Add the beet slices and cook until almost tender, about 5 minutes. Stir in the carrots and cook for 5 minutes. Add the potato, season with salt, and cook until all of the vegetables are tender, about 7 minutes.

In a medium bowl, beat the eggs with a dash of Tabasco; season with salt and pepper. Gently stir the eggs into the vegetables, cover and cook over moderate heat until the eggs are just barely set, about 5 minutes. Flip the vegetable omelet with a spatula and cook for 1 minute longer. Transfer the omelet to a work surface, cover loosely with foil, and keep warm.

Meanwhile, lightly toast the bialys or bagel. Spread the sauce on it. Cut the vegetable omelet into 4 wedges, set a wedge on each bialy or bagel, close the sandwiches and serve. from Food and Wine


1 Haas avocado, peeled

1 garlic clove, minced

2 tbsp fresh orange juice

1 tbsp plus 1 tsp fresh lime juice

cayenne pepper


1/4 cup extra virgin olive oil

1 tbsp grated orange zest

1 tbsp ground allspice

1 tbsp molasses

2 tsp finely grated lime zest

2 pounds shelled and deveined large shrimp

In a blender, puree the avocado with the garlic, orange juice and lime juice. Season with cayenne and salt. With the machine on, gradually blend in 2 tbsp of the olive oil.

Light a grill or heat a grill pan. In a medium bowl, mix the remaining 2 tbsp of olive oil with the orange zest, allspice, molasses, and lime zest. Season with cayenne and salt. Add the shrimp and toss to coat

Add the shrimp to the grill and cook over moderately high heat until just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and serve the avocado sauce on the side. from Food and Wine



1 cup Gewurtztraminer (A white table wine with a spicy bouquet, made from this grape and produced in the Alsace region of France.

4 tbsp unsalted butter

2 1/2 pounds frozen king crab legs, cut crosswise between the joints

(This will cost about $50.00.)

2 tbsp minced chives

1 tbsp minced lemon balm or 1/4 tsp finely grated lemon zest

1 tbsp minced spearmint

In a saucepan, boil the Gewurztraminer over moderately high heat until reduced by half, about 10 minutes. Whisk in the butter and remove from the heat.

Using kitchen shears, cut along the length of the crab leg shells. Arrange the legs in a single layer in a large steamer basket or bamboo steamer; steam until heated through, about 4 minutes. Transfer the crab legs to a platter.

Gently rewarm the sauce over low heat and stir in the chives, lemon balm, and spearmint. Pour the sauce into warmed dipping bowls and serve at once with the crab. from Food and Wine


Makes 1 cup tapenade or 11/2 cups tapenade butter


My favorite tapenade comes from chef Joyce Goldstein, an expert on the foods of the Mediterranean. Her recipe substitutes grated orange zest for lemon and adds a shot of Armagnac, a brandy from the south of France.


1 cup pitted Nicoise olives

2 tablespoons chopped rinsed capers

1 tablespoon minced garlic

2 teaspoons chopped anchovies

1/2 teaspoon freshly ground pepper

2 tablespoons Armagnac or other brandy (optional)

1 tablespoon grated orange zest (optional)

4 to 6 tablespoons olive oil

1/2 to 1 cup unsalted butter, at room temperature, cut into pieces (optional)


In food processor, place olives, capers, garlic, anchovies, pepper, Armagnac, zest and oil; pulse until desired texture is reached, between coarsely chopped and pureed. Taste and adjust seasoning, adding more anchovies, brandy, garlic, pepper or orange zest to taste.


To make tapenade less intense or to extend its uses, add the butter and process until blended. Try it both ways. Mixture keeps refrigerated for 3 months.

-- Adapted from "The Mediterranean Kitchen" by Joyce Goldstein



Makes 11/4 cups

1 cup bottled pitted Kalamata olives, drained

3 teaspoons minced or chopped garlic

1 2-ounce can anchovy fillets, drained and rinsed

1 cup chopped fresh basil leaves

1/3 cup bottled roasted red bell pepper, firmly packed

1/4 cup extra-virgin olive oil


Put olives, garlic, anchovies, basil and peppers in food processor and pulse until finely chopped. Add olive oil and whirl until fairly smooth. Spoon into a serving



2 eggs

1 cup white sugar

1 teaspoon vanilla or any flavored extract

2 to 2 1/2 cups flour

Beat eggs and add sugar, vanilla and flour. Mix well. (This takes a pretty

strong mixer if I remember correctly) Roll dough between two sheets of well

floured waxed paper. Roll to 1/4 inch thickness. Cut into desired shapes

and place on lightly greased cookie sheet. Let stand overnight or for 12

hours. Bake at 325 degrees for 20 minutes. If you are worried about the

eggs in the unbaked dough standing overnight at room temperature, place in

the fridge for that length of time. The idea is to "dry" out the cookie a

little before it bakes. These cookies are hard and dissolve but don't break

up and crumble. Of course, after baby gums it for a while, the cookie can

become small enough to become a choking problem.

[] Nobody has asked my opinion, but I can see why we have so many people with diabetes, other metabolic problems, high blood pressure, and obesity. Almost everything has sugar in it, or/and large quantities of salt. It seems like a sin to give all this sugar to a baby. []


Makes 4 servings

1/2 white or pale green cabbage, finely shredded

1 teaspoon caraway seeds

2 tablespoons whipping cream

3 ounces smoked salmon, shredded

1/4 cup olive oil

8 tablespoons butter (1 stick; divided)

4 7-ounce cod fillets (skin on)

Sea salt and freshly ground black pepper

Juice of 1/2 lemon

11/2 teaspoons finely grated horseradish

Mashed potatoes (optional)


Bring a large pot of water to a boil, add a little salt, then add the shredded cabbage and return to a boil. Reduce the heat to a simmer and cook 5 to 8 minutes. Drain off most of the water, leaving only a little in the pan. Add the caraway seeds and cream, and cook over a gentle heat for about 5 minutes, until the cabbage is well-cooked and just bound by the cream. Adjust the seasoning and stir in the smoked salmon. Keep warm.


Heat a large frying pan, add the oil and 2 tablespoons of the butter, then fry the cod, skin-side first, for 3 to 4 minutes per side, until golden and crisp. When it is done, divide the cabbage among 4 serving plates, top with a crisp piece of cod, and sprinkle a little sea salt and pepper over it.


Heat a small frying pan, melt the remaining 6 tablespoons butter, then add the lemon juice and finally the horseradish. Pour the sauce over the cod and cabbage hash, and serve immediately with plain mashed potatoes. -- From "Raising the Heat" by Paul Gayler


(Trout With Green Sauce)

Makes 4 servings


Green sauces based on parsley are very popular in northern and central Italy. This one is good with trout.


2 tablespoons olive oil

4 trout, cleaned, with heads left on

Salt and pepper

1 cup dry white wine



11/3 cups fresh parsley

1 tablespoon capers

2 cornichons

3 anchovy fillets

6 tablespoons olive oil

Juice of 1 large lemon

Salt and pepper


Oil baking dish with the 2 tablespoons of oil. Wash the trout, season with salt and pepper and place in baking dish. Pour the wine over it and bake in a 450-degree oven for 7 to 10 minutes, or until the flesh is opaque and flakes easily with a fork.


To make sauce: In a food processor, finely chop parsley, capers, cornichons and anchovies, and blend with olive oil, lemon juice, salt and pepper. Thin, if you like, with a few tablespoons of the cooking wine.


Serve the fish hot with the sauce.

-- From "The Good Food of Italy -- Region by Region" by Claudia Roden


1/2 pound pasta, such as fusilli, quadrefiore or radiatore

1/3 cup plus 1 tbsp extra virgin olive oil

8 large, fresh water chestnuts, peeled, or 1 small Granny Smith apple, peeled,

and cut into 1/2-inch chunks

4 large scallions, thinly sliced

1/4 cup fresh lemon juice

3 garlic cloves, minced

salt and freshly ground pepper

6 cups (packed) chopped frisee (10 oz)

1 jar (8 to 10 oz) imported tuna packed in olive oil, drained and broken into large

chunks with a fork (This will cost from $7.00 to $10.00 per jar.)

In a large pot of boiling salted water, cook the pasta until al dente. Drain well and toss with 1 tbsp of the extra virgin olive oil.

In a saucepan of boiling salted water, blanch the water chestnuts for 1 minute. Drain and slice 1/4 inch thick.

In a large bowl, mix the remaining 1/3 cup of olive oil with the scallions, lemon juice, and garlic. Season with salt and pepper. Add the pasta, frisee, tuna, and the water chestnuts or apple; toss well and serve. from Food and Wine







is perfect for a cold, rainy spring day. Make it a meal with a green salad and hot cornbread. Leif Eric Benson, executive chef at Timberline Lodge, is always generous with his recipes. Makes about 12 cups


8 cups vegetable broth

2 chopped onions

2 cups dried navy beans, soaked overnight

1 cup dried great Northern beans, soaked overnight

1 cup cooked or canned garbanzo beans

1/2 cup canned diced green chilies

1 teaspoon crushed red pepper flakes (or chopped Thai chilies)

2 cups canned tomatillos, crushed

2 jalapeno peppers, seeded and minced

1 tablespoon Tabasco sauce

2 teaspoons ground turmeric

Salt and black pepper to taste

2 cups shredded Monterey jack cheese (8 ounces)

Shredded pepper jack cheese to garnish

Diced red onion to garnish

Hot wing sauce to garnish


In a large stockpot, combine the vegetable broth, onions, navy and great Northern beans, garbanzo beans, green chilies, pepper flakes, tomatillos, jalapeno peppers, Tabasco and turmeric.


Bring to a boil, reduce heat and simmer until the beans are tender, about 11/2 hours. Season to taste with salt and pepper.


Puree some of the chili to thicken and stir in the 2 cups jack cheese. Serve hot, topping each serving with pepper jack cheese, red onion and a squirt of hot wing sauce.



2 1/2 cups water

4 asparagus, trimmed and cut into 2-inch long matchsticks

3 yellow bell peppers, stemmed, seeded and cut into 1-inch pieces

1 large Idaho potato, peeled and cut into 1-inch pieces

1 large onion, cut into 1-inch pieces

3 cloves of garlic

1 1/2 tsp sugar

1 tsp salt

1/4 tsp freshly ground pepper

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

Bring 1/2 cup of the water to a boil in a small saucepan. Add the asparagus and cook until barely tender, about 1 minute. Set a strainer over a heatproof bowl and drain the asparagus, reserving the cooking water

In a saucepan, combine the peppers with the potato, onion, garlic, sugar, salt, pepper, and the remaining 2 cups of water; bring to a boil. Add the asparagus cooking water, cover and simmer over moderate heat for 30 minutes.

Pass the soup through a food mill set over a clean saucepan. Add the butter and oil, and, using an immersion blender, blend until smooth. Reheat the soup if

necessary. Ladle into shallow bowls, garnish with the asparagus, and serve.



2 tbsp unsalted butter

1/3 cup basil leaves, finely chopped

two 1/2-inch thick slices country bread, cut into 1/2 inch dice

salt and freshly ground pepper


3 tbsp unsalted butter

3 tbsp extra virgin olive oil

3 celery ribs, peeled and diced

1 medium onion, minced

1 bay leaf

1/2 tsp chopped thyme leaves

1 1/2 pounds small zucchini, cut into 1/2 inch pieces

3 cups chicken stock or canned low-sodium broth

salt and freshly ground pepper

6 small basil leaves

Make the croutons: In a large skillet, melt the butter over moderately high heat. Stir in the chopped basil, then add the bread cubes and toss to coat with the butter. Season the bread cubes with salt and pepper. Cook, stirring, for about 3 minutes or until the bread cubes are lightly toasted and crispy. Transfer to a plate.

Make the soup: In a large heavy saucepan, melt the butter in the olive oil. Add the celery, onion, bay leaf, and thyme, and cook over low heat, stirring occasionally, until the onion is soft, about 20 minutes. Increase the heat to moderate. stir in the zucchini and stock, season with salt and pepper and simmer the soup until the zucchini is soft, about 10 minutes. Discard the bay leaf.

Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into bowls, top with the croutons and basil leaves, and serve. From Food and Wine



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