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ouk momU
_ ***** •*
2007
OUR FAVORITE RECIPES 2007
J CHEFS:Sisi and Bert Damner, Sue Gilbert, Judy Gray, Maud Hallin, Anne Halsted andWells Whitney, Katherine Koelsch Kriken, Kathy and Jeff Lindenbaum, Mary andDick Lonergan, Jeanne Milligan, Judy O'Shea.
'J EDITOR:Dick Lonergan
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DESIGN CONSULTANT:Mary Lonergan
PROOFREADER:Barbara Gately
RECIPE TESTERS:Peter bewees. Linda Belden, Barbara Gately, Tom Kemp, Keith Gilbert, MikeO'Shea, Eric and Karen Lonergan and all the chefs. Thanks to the many tastersas well.
COVER ART:
"Wood-Fired Oven/9 by Dick Lonergan.
Mary and Dick Lonergan (and 11 other wood-fired oven owners) spent a weekin June at MugnainVs Art of Wood-Fired Cooking Class in Tuscany. AndreaMugnaini is the U.S. importerof the Valoriani ovens used in many restaurantsand homes. She also offers cooking classes in Watsonville and Healdsburgforher customers. The oven on the cover is ready to start baking pizzas (or cookinglasagna or roasting vegetables).
OUR FAVORITE RECIPES 2007
Starters Ceviche (Fish Marinated in Lime and Lemon Juice) 1
Cheddar-Parmesan Gougeres 2
Crab Cakes 3
Duck Prosciutto 4
Zucchini Aljouke 5
Salads Arugula Salad with Grapes, Fennel, Gorgonzola and Pecans 6Butter Lettuce, Apple, Endive, Walnut and Cheddar Salad with Honey 7Vinaigrette
Chopped Salad with Lemon Vinaigrette and Salmon 8
Couscous Salad with Spinach and Creamy Lemon-Chive Dressing 9
Grilled Pepper Salad 10
Cream of Cauliflower Soup with Curry and Apples 11
Fresh Mushroom Soup 12
Savory Chilled Curry-Apple Soup 13
Sauces Chimichurri Sauce 14
Tkemale Sauce 15
Side Corn and Zucchini Baked Fritters 16
Dishes Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese and 17Olives
Stir-Fried Cabbage with Cumin Seeds 18
Tomatoes with Crispy Bread Topping 19
Starches Fragrant Basmati Rice 20
Fresh Fettucine with Butter, Peas and Sage Sauce 21
Wheat Berry Taboulleh 22
Soups
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OUR FAVORITE RECIPES 2007
(continued)
Main Bobotie (South African Malay Dish)
Dishes Crisp-Skinned Salmon with Chimichurri Sauce
Halibut with Fennel, Chickpeas and Saffron Aioli
Lamb Patties with Mint-Yogurt Sauce
Latin Spiced Pork Tenderloin
Rabbit with Mustard Sauce
Roasted Halibut with Walnut Crust
Spicy Black Bean Chili
Sweet and Spicy Chicken Curry in a Hurry
Zuni Roast Chicken and Braised Fennel with Meyer Lemon andParmesan
Desserts Chocolate Pave with Prunes and Candied Orange Peel
Cranberry Souffle
Fiona's Buttermilk Panna Cotta
Hazelnut-Hot Fudge Sauce
Heath Bar Crunch Cheesecake
Jerusalem Cheese and Honey Pie
Lemon Pound Cake
Lemon Souffle Cakes
Pears Poached in Red Wine with Spices
Smith Island Cake
Salzburger Nockerl
Brunch Linny's Yummy Baked French Toast
Fallen Goat Cheese Souffles on Wilted Spinach
Summer Vegetable Frittata
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OEVICHE (FISH MARINATED IN LIME AND LEMON JUICE)from the Time-Life Latin American Cookbook
via Dick Lonerganserves 12
1 cup fresh lime juice1 cup fresh lemon juice
4 dried Japones chiles, seeded and ground (about 1 generous teaspoon)2 medium red onions, halved and sliced 1/8 inch thick
1/4 teaspoon finely chopped garlic1 teaspoon salt
freshly ground black pepper2 pounds of halibut (or sole or sea bass) filets, cut into 3/4-inch pieces
1 head butter lettuce, separated into leaves2 red chiles, seeded and cut lengthwise into 1/8-inch wide strips
In a large glass bowl, mix the juices, dried chiles, onion slices, garlic, salt and afew grindings of pepper. Place the fish in a flat glass or ceramic dish and pourthis marinade over it. Cover and refrigerate for at least 3 hours (overnight isbetter), until the fish is white and opaque. Stir occasionally.
To serve, place lettuce leaves into a cup-shape on each plate. Place a portion offish on each, together with some of the onion slices and a couple of strips of redchile. Use the marinade as a dressing. Serve at once.
Serve on a colorful plate. In Peru, this dish is traditionally garnished with 11/2-inch rounds ofwarm corn on the cob and 1 1/2 inch-roundpieces ofwarmsweet potatoes or yams. Sue DeVoe, who grew up in Peru, asked us to makethisfor a Peruvian dinner at her Tahoe house.
Japones are also known as Hontaka, Santaka or Oriental style chile peppers.You canfind them in Latin American Markets. Though they're native to Mexicoand widely used in LatinAmerican and Caribbean cuisine, they are extremelypopular in Japan and China as well. Theyare hot.
CHEDDAR-PARMESAN GOUGERES
from several recipesadapted by JeffLindenbaum
makes 25 to 30 puffs (using 2-inch mounds)
1 cup grated sharp white cheddar cheese1/2 cup grated Parmesan cheese p
1teaspoon dry mustard H1/8 teaspoon Cayenne pepper
1cup milk orwater H1/2 cup unsalted butter1/4 to 1/2 teaspoon salt
1/2 teaspoon sugar1 cup all-purpose flour
4 or 5 eggs R
Preheat oven to 375 degrees.
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nMix the two grated cheeses together, along with the mustard and Cayennepepper and set aside. Combine milk or water, butter, salt and sugar and heat Runtil the butter is melted. Add flour and stirvigorously with a wooden spoon 'until the dough forms a firm ball. p
Place the dough in the bowl of a heavy-duty electric mixer with a flat paddle.Add the eggs and incorporate, one at a time. Then add 1 1/4 cup of the cheese Hmixture, reserving 1/4 cup for later, and thoroughly mix. Continue to mix at -moderately high speed to create the maximum amount of air in the dough,which should have the consistency of very thick mayonnaise. Transfer thedough to a pastry bag (or plastic bag) fitted with a plain tip. Pipe into 1 1/2 to2-inch mounds onto a baking sheet, about two inches apart. T
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nSprinkle the puffs with the remaining 1/4 cup cheese mixture, and bake in a for25 to 30 minutes or until golden brown; check periodically to be sure they don'tbrown too much. When they are done, turn off the heat and allow the puffs todry out in the oven for 1 or 2 minutes before removing them. Serve gougereshot from the oven or at room temperature or chilled with a filling of yourchoice.
0These make your house smell so good! They are great tofreeze and have onhandfor a good hors d'oeuvre. T
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CRAB CAKESfrom the Williams-Sonoma Catalog
via Judy Grayserves 4
1 pound cooked fresh crabmeat, flaked1 egg, lightly beaten
1 cup plus 1 tablespoon mayonnaise1/2 cup white bread crumbs or panko
4 green onions, white parts only, thinly sliced1/4 teaspoon salt, plus more for the dressing
1/4 teaspoon white pepper, plus more for the dressing1/8 teaspoon Cayenne pepper, plus more for the dressing
2 teaspoon Dijon mustard1 1/2 tablespoon lemon juice
2 tablespoon roughly chopped fresh dill4 tablespoons unsalted butter
2 tablespoons olive oilleaves from 1 head of butter lettuce
6 radishes, cut into matchsticks
In bowl, stir together crabmeat, egg, 1 tablespoon mayonnaise, bread crumbs,green onions, salt, white pepper and Cayenne pepper. Form into 8 patties.Cover and refrigerate 2 to 12 hours.
In a blender, mix 1 cup mayonnaise, mustard and lemon juice. Add salt, whitepepper and Cayenne pepper to taste and blend until smooth. Pulse in dill.Refrigerate dressing.
In electric skillet set to 350 degrees or in a heavy skillet over medium heat, meltbutter with oil. Fry crab cakes until golden brown, 5 to 6 minutes per side.Drain on paper towels. Serve on a bed of lettuce and radishes; pass dressing.
The crab cakes can be made smallerfor a first course or passed as an appetizerwith dressing on the side. The dressing is also good on top of the crab cakes.You may want to dress the greens with a simple vinaigrette.
DUCK PROSCIUTTO
from Michel Guerard at Eugenie-les-Bainsadapted by Judy O'Sheaserves 8 as a first course
2 large filleted duck breasts (magret)1cup Kosher salt orgros sel p
1/4 cup sugar L2 sprigs fresh thyme
1clove garlic, peeled and minced H1 bay leaf, torn into 4 pieces
1 teaspoon coriander, crushed (optional)2 teaspoons black peppercorns, crushed
With a very sharp knife, trim away the skin on each fillet, leaving a thin layer offat.
Mix all of the cure ingredients. Line a clean plate with plastic cling wrap andlay out 1/4 of the cure mix. Lay a fillet fat side down on the salt. Cover withanother 1/4 of the mix and wrap tightly. Repeat with the second fillet. HRefrigerate for 3 days.
Unwrap, completely wipe off the salt, give the fillets aquick rinse and dry Ijthoroughly with plenty of paper towels. Now re-wrap each fillet in a doubledlayer of muslin. Tie with string like a parcel and then hang each parcel from one nof the racks in the refrigerator (if your refrigerator has racks). If not, place thewrapped parcels on a stainless cake cooling rack in the fridge - the aim being to ^maximize the air circulating around the parcel. After 2 weeks, the parcels ! \should feel quite firm but not rock-hard.
Slice very thinly with a sharp knife. Do not cut until you are ready to use as thebreast hams will darken on contact with the air. This can be delayed bybrushing the meat with the faintest trace of a good extra virgin olive oil. Seasonwith freshly ground black pepper.
Each duck breast should make 12 to 15 very thin slices to be placed on yourfavorite tossed salad.
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/ like to serve a salad tossed with a blue cheese vinaigrette with very thin slicesof under-ripe pears and a sprinkling of lightly crushed walnuts. P
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ZUCCHINI ALJOUKEfrom Evelyne Saglibeneadapted by Judy O'Shea
serves 6 to 8 as a dip or spread
2 medium sized zucchini, washed and ends cut off2 cloves garlic, peeled, center removed and crushed
1/2 teaspoon harissa (or more to taste, depending on how hot your harissa is)1/2 teaspoon roasted and ground caraway seeds
1/2 teaspoon freshly roasted and ground coriander seed15 Greek style black olives, pits removed and chopped
juice of 1/2 lemon2 tablespoons olive oil (plus a little to decorate with after)
salt and pepper to taste
Cut the zucchini in rounds and steam for about 20 minutes until quite mushy.When cool, squeeze by hand until most of the water is removed. Crush theflesh with a fork. Add the garlic, spices, olives, lemon juice and olive oil andmix well. Put in a bowl and drizzle with a bit more olive oil and pass withbread and vegetables.
Evelyne is French, but was born in Algeria. In northern Africa, manyvegetables are served as "aljouke" or "salads" which we would use like acondiment, dip or spread. She serves sauteed summer vegetables with lots ofgarlic and this as a side to eat with the veggies. We tested it as anaccompaniment to celery and toasted pita triangles.
Harissa is a hot chili paste that is commonly found in North African cooking,mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous,soups, pastas and other recipes. It can be purchased at Mistral in SanFrancisco's Ferry Building (or Middle Eastern stores or specialty markets) in atube, can or jar.
ARUGULA SALAD WITH GRAPES, FENNEL,
GORGONZOLA AND PECANS n
from Cook's Illustrated '—adapted by Jeanne Milligan n
serves 6 \ \
4 teaspoons apricot jam f]3 tablespoons white wine vinegar J
3 tablespoons extra virgin olive oil1small shallot, minced very fine (1 tablespoon) j |
1/4 teaspoon salt and more1/4 teaspoon pepper and more H
1/2 small fennel bulb, cored, trimmed ofstalks, and sliced very thin (about 1 Lcup); fronds chopped coarse (about 1/4 cup)
5ounces lightly packed baby arugula (8 cups) j j6 ounces red seedless grapes, halved lengthwise (about 1 cup)
3 ounces Gorgonzola cheese, crumbled (1/4 cup) n1/2 cup chopped pecans, toasted ' !
HWhisk jam, vinegar, oil, shallot, salt and pepper in a large bowl to make a j jvinaigrette. Toss fennel with the vinaigrette and let stand 15 minutes. Addarugula, fennel fronds and grapes; toss and adjust seasonings with more salt and npepper. Divide salad among individual plates; top each with aportion of {JGorgonzola and pecans. Serve immediately.
This is an unusual combination and somehow always a great hit. It must be thesweet grapes and the bite in the arugula - can't miss.
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BUTTER LETTUCE, APPLE, ENDIVE, WALNUT AND CHEDDAR
| SALAD WITH HONEY VINAIGRETTE^ from the San Francisco Chronicle, September 20, 2006
via Jeanne Milliganjl serves 4 to 6as afirst course
j Honey Vinaigretteu 2 tablespoons honey
3 tablespoons cider vinegarjj 1/4 teaspoon Kosher salt
pinch pepperI ] 3 tablespoons extra virgin olive oilu
Salad
1/2 head butter lettuce, torn into bite-size pieces2 to 3 heads endive, ends trimmed and cut into 1/4-inch slices
; j 1 large apple, cut into 1/2-inch diceU 3/4 cup chopped toasted walnuts (or pecans)
1/2 cup shredded aged white cheddar cheese; ! 2 tablespoons chopped chives (optional)
i To prepare vinaigrette, whisk together honey, vinegar, salt and pepper. In aU slow and steady stream, whisk in olive oil until well combined. Set aside.
j j In a large bowl, toss lettuce with endive, apple and walnuts. Lightly dress salad-1 with vinaigrette. Fold in cheese. Serve garnished with optional chives.
J Men especially like this salad, but I like itbecause served after the entree, itserves as both the salad and cheese course.
CHOPPED SALAD
WITH LEMON VINAIGRETTE AND SALMONfrom the Seattle Times, July 12, 2007via Kathy Lindenbaum and Sue Hemmy
serves 6
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Lemon Vinaigrette H4 tablespoons lemon juice
3 tablespoons olive oil1 teaspoon dry mustard | j
1/4 teaspoon Cayenne pepper1/2 teaspoon sea salt H
freshly ground pepper to taste L
Chopped Salad j I1/2 cucumber, peeled, seeded and chopped
1 cup marinated artichoke hearts, drained and coarsely chopped p|3/4 cup finely diced red pepper '. j
1/2 cup Walla-Walla or other sweet onion, chopped3 cups shredded romaine lettuce ]2 cups torn or very small arugula
1/4 cup chopped basil p
1 1/2 to 2 pounds salmon filets, about 1 inch thick cut into 6 pieces, stovetopsmoked (see note below) and skin removed j|
To prepare vinaigrette, combine ingredients in a small jar. Shake, correct theseasonings and refrigerate until ready to use. n
Toss all salad ingredients together. Then toss again with Lemon Vinaigrette, Preserving 1 tablespoon, and divide on individual plates. Top with the fish anddrizzle with the remaining dressing. p
Salmon can also be grilled or poached with equally good results. For a reallygood stovetop smoker see cameronscookware.com. You could also use mahi- ]jmahi instead ofsalmon.
Thefish is a great addition to a really nice and refreshing chopped salad! n
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COUSCOUS SALAD
I f WITH SPINACH AND CREAMY LEMON-CHIVE DRESSING^ from Patricia Wells, author of Vegetable Harvest
via Jeanne Milligan•J serves 8
j Creamy Lemon-Chive Dressingu makes 1 1/4 cups (only 3 tablespoons are neededfor the couscous salad)
2 tablespoons freshly squeezed lemon juiceM 1/2 teaspoon fine sea salt, or as needed
1 cup light creamI i 1/3 cup finely minced chives
Put lemon juice and salt in small jar, cover and shake to dissolve salt. Add| I cream and chives. Shake to blend. Adjust salt to taste. Store, covered and
refrigerated, for up to 1 week. Shake to blend before using.
U Couscous Salad
1 cup medium-grained instant couscousI i 1 teaspoon fine seasalt
1 tablespoon freshly squeezed lemon juice2 cups loosely packed parsley leaves
1 tablespoon extra virgin olive oil3 spring onions or scallions, trimmed and cut into very thin slices
5 ounces fresh spinach leaves, cut into a chiffonade (4 cups, loosely packed)3 tablespoons creamy lemon-chive dressing
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Combine couscous and salt in a large shallow bowl. Toss with fork to blend.Add 1 1/3 cups of very hot tap water, and fluff until grains are separated. Setaside; fluff occasionally until liquid has been absorbed, about 3 minutes.
Combine lemon juice, parsley and olive oil in food processor or blender andprocess until parsley is finely chopped, then toss with couscous and springonions. This may be prepared ahead and refrigerated for up to 8 hours. Toserve, toss spinach chiffonade with just enough dressing to evenly coat. Add tocouscous mixture and toss gently until blended.
Whata grand idea that works! You get yourfresh spinach and it perks up thecouscous. It is really the dressing that makes it special.
GRILLED PEPPER SALADfrom Food & Wine Magazine, June 2007
via Kathy and JeffLindenbaumserves 4 generously
4 large peppers, 1 each red, yellow, orange and green1/4 cup extra virgin olive oil, divided
2 garlic cloves, minced2 tablespoons toasted pine nuts2tablespoons dried currants jj
1 tablespoon drained small capers2 tablespoon sherry vinegar H
1/4 cup coarsely chopped Italian parsley Ij1/2 cup crumbled feta cheese
salt and pepper to taste R
Grill peppers over high heat, turning, until charred all over. Put peppers in a nclosed paper bag (or wrap in aluminum foil) and let stand until cool enough to IJhandle. Peel peppers and discard charred skins, seeds and stems. Slice pepperslengthwise into 8 to 12 pieces each and arrange on a platter. P
In a small skillet, heat 2 tablespoons of the olive oil. Add garlic and pine nuts,and cook until golden, about 3 minutes. Stir in currants and capers and whisk inthe rest of the olive oil. Let cool and then whisk in vinegar. Stir in parsley andfeta. Season with salt and pepper. Pour over peppers and serve. R
Ifyou want to stretch this dish, you could easily increase the number ofpepperswithout changing the rest. It would also be great to serve with sliced grilledsteak, either on a buffetplatter or on individual plates.
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CREAM OF CAULIFLOWER SOUP WITH CURRY AND APPLESfrom Hazel Stittvia Sisi Damner
serves 6 to 8
4 cups chicken stock2 teaspoons sweet butter
1 cup chopped yellow onions2 teaspoons curry powder1 teaspoon saffron threads
1 1/3 cups golden delicious apples, peeled and sliced, 4 cups cauliflower florets, cut into small pieces
jj 1cup heavy creamsalt and freshly ground pepper
I 2 tablespoons chopped chives (garnish)*J
Warm the chicken stock. Meanwhile, melt the butter in a medium heavy potover medium heat. Add the onions and saute for 2 minutes, stirring. Add theapples, curry powder and saffron and saute for 5 minutes, stirring to preventbrowning. Add the warm chicken stock, cauliflower and bring to boil.
Turn down to simmer and cook until tender about 12 minutes. Stir in the
cream and cook for 3 minutes. Add salt and pepper. Puree in batches in afood processor or blender until smooth.
Serve warm with chive garnish. It may be refrigerated and reheated.
This recipe was given to me by my wonderfulfriend, Hazel Stitt. I have alwaysloved the recipes she shares and have never had afailure! Thank you, Hazel.It is an unusual and very tasty soup.
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nFRESH MUSHROOM SOUP
from the Gourmet Cookbook nvia Anne Halsted and Wells Whitney [J
serves 4
n2 cups half and half
1 medium onion n
4 tablespoons (1/2 stick) unsalted butter ' (3/4 pound mushrooms, trimmed and thinly sliced
4 teaspoons all-purpose flour jj1 cup beef stock
1/4 California bay leaf n1/4 teaspoon salt ^I
1/8 teaspoon freshly ground black pepper2 teaspoons fresh lemon juice
Bring half andhalf just to a boil in a heavy saucepan. Remove from heat and r^cover to keep warm. I]
Meanwhile, cut a 3/4 inch-thick crosswise slice from the center of the onion; Rreserve the rest for another use (not in this recipe).
PHeat butter in a 6-quart wide, heavy pot over moderately heat until foam !subsides. Add mushrooms and cook, stirring, until golden brown, 8 to 10minutes. Add onion slice, then sprinkle mushroom mixture with flour and Hcook, stirring, for 2 minutes. Add stock in a slow stream, stirring constantly.Then add warm half and half, bay leaf, salt and pepper. Reduce heat to low and —cook, uncovered, stirring occasionally, for 10minutes. |
Discard onion and bay leafand stir in lemon juice. ["
Allyou need is a loafof crusty bread with some good butter and a salad to nmake this a meal.
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SAVORY CHILLED CURRY-APPLE SOUP
from Coopershill Lodge, Irelandvia Kathy and JeffLindenbaum
serves 6 to 8
3 tablespoons buttert i 3 tablespoons plain flourw 3 tablespoons medium-hot curry powder
3 pints chicken stock1| 1pint chilled heavy creamu salt and freshly ground pepper; j 3 or 4 dessert apples (Fuji apples work well)U juice of 1 lemon
shredded fresh mint for garnish\ j
w Melt the butter in a large pan. Add the flour and curry powder and cook for 3,; I or4 minutes, stirring continuously. Gradually add the stock and bring to a boil,J still stirring. Remove from heat and leave to cool, whisking frequently to
prevent a skin forming. Cover and chill for at least 4 hours.
u Whisk in the cream and add salt and pepper to taste. Peel the apples and grate, j into a bowl filled with the lemon juice - continuously toss as you grate thejj apples so that they won't discolor.
i | After plating the soup in cream soup bowls, place a scoop of shredded apples in*-* the middle. Garnish with mint and serve.
jj Don yt be discouraged ifthe soup doesn }t look thick enough. By the time it coolsand the cream and other ingredients are added, the consistency changes. We
| \ were served the soup in Ireland this year, and raved about it. We got the recipeu and now get raves when serving it ourselves!
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CHIMICHURRI SAUCEfrom Paul Johnson, proprietor, Monterey Fish Company
via Katherine Koelsch Kriken
serves 4
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1 large bunch flat-leaf parsley, stemmed and minced, about 2/3 cup1/4 cup loosely packed fresh oregano, minced (or to taste) H
1 to 3 cloves garlic, minced (depending on your taste) ]1 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground black pepper j j1/2 teaspoon ground chile or Cayenne pepper
1/4 cup olive oil p1/4cup good sherry or red wine vinegar U
Combine the ingredients in a mixing bowl. Hand chopped ingredients will give Ijthe sauce a more relish-like consistency, but it can be made in a food processorfor a less chunky texture. Just be sure to mash the garlic before processing with pthe rest of the ingredients. I •
Serve this with Crisp-Skinned Salmon (page 24). In Argentina, this robust herb j!sauce is commonly found on every table as an accompaniment tofish, poultry ~or meat. It can also be made with cilantro rather than oregano. n
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u TKEMALI SAUCEi from Joyce Goldstein in the San Francisco Chronicle, February 23, 2006
u adapted by Maud Hallinyields 2 cups (serves about 8)
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8 ounces pitted prunes1 1/2 cup water
U 2 tablespoons pomegranate juice1 teaspoon grated lemon zest
I I 1 teaspoon minced garlic1 tablespoon chopped fresh basil
I i 2 teaspoons chopped fresh cilantroU 1/2 teaspoon Cayenne pepper or your favorite chiles
lemon juice or vinegar to taste (about 1/4 cup)I | salt and freshly ground pepper^ 2 tablespoons sugar (if prunes aren't very sweet)
L Add the prunes to the water and pomegranate juice. If the prunes are dry, letthem soak for 30 minutes. Then simmer over low heat for about 30 minutes.
j j When tender, add lemon zest and garlic andpuree in a blender. Stir in basil,^ cilantro and Cayenne pepper. Taste and balance lemon juice, vinegar and sugar
, as needed. The sauce should have the thickness of ketchup. It will thicken as it{J sits. Serve at room temperature.
i j This is really easy and keeps in the refrigeratorfor about a month. It is best^ with a rotisserie chickenfrom yourfavorite market. It can also be served with
salmon, pork or turkey. Tkemali sauce is traditionally served in the Caucasus|J region as an accompanimentfor shashlyk (skewered lamb or pork).
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nCORN AND ZUCCHINI BAKED FRITTERSfrom the San Francisco Chronicle, June 22, 2007 n
via Judy Gray ' 'makes 2 dozen
n3 ears sweet corn (or 2 cups frozen corn kernels, thawed)2 small zucchini, diced and seeds removed (about 2 cups) r-t
1 medium shallot, minced (a generous tablespoonful) I »1 1/4 cup all purpose flour, divided
1/4 cup yellow commeal |j1/2 teaspoon baking powder2 teaspoons salt or to taste
black pepper to taste3 ounces mild Gruyere cheese, grated
3/4 cup whole milk1 large egg
1 tablespoon melted butter1/2 teaspoon hot sauce or to taste
creme fraiche for garnish
Preheat oven to 375 degrees. Bring a pot of well-salted water to boil. Blanchcorn until crisp-tender, about 5 minutes. Remove and set aside to cool. Cut thecorn kernels off the cob and then add the zucchini; the amounts of each shouldbe similar, but more zucchini is all right too. Add the shallot.
In a separate bowl, combine 1 cup of the flour, commeal, baking powder, saltand pepper; mix well. In another bowl, toss Gruyere cheese with the remaining1/4 cup flour to ensure that the cheese is distributed throughout the batter;discard any loose flour. In a small bowl, blend milk, egg and melted butter witha fork or small whisk and add hot sauce to taste. Pour the milk mixture into the
bowl of flour. Stir until just combined; then fold in the corn mixture and 3/4 ofthe grated cheese/flour mixture.
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nPlace generous spoonfuls of batter (about 2 tablespoons) onto a parchment-lined baking sheet. Top with the remaining cheese. Bake until golden and a Ptoothpick inserted into a fritter comes out clean, about 12 to 15 minutes. Run -fritters under the broiler to brown for about 3 minutes. n
Serve warm with a garnish of cremefraiche. You can make tablespoon-sizedfritters as hors d'oeuvres. H
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u ROASTED GREEN BEANS WITH SUN-DRIED TOMATOES,
GOAT CHEESE AND OLIVES
from The Sonoma Dietvia Mary Lonergan
serves 4
1 pound fresh green beans, trimmed1 tablespoon extra-virgin olive oil
Kosher salt
ground black pepper1/4 pound sun-dried tomatoes in oil, drained and coarsely chopped
1/4 cup Kalamata olives, pitted and quartered lengthwise1 tablespoon fresh oregano, chopped
1 tablespoon lemon juice1/4 cup feta or goat cheese, crumbled
Preheat oven to 450 degrees. Line a baking sheet with foil. Place beans onprepared baking sheet.
Drizzle the beans with olive oil and sprinkle with kosher salt and pepper; tossgently to coat. Spread the beans in an even layer. Roast for 10 minutes.
Stir beans. Roast about 10 minutes more or until beans are brown in spots andtender. They may look a little shriveled.
In a large bowl combine dried tomatoes, pitted Kalamata olives, fresh oreganoand lemon juice. Add roasted green beans; toss gently to coat. To serve,sprinkle with crumbled feta or goat cheese.
This is a different way ofcooking green beans that is easy and surprisinglygood.
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STIR-FRIED CABBAGE WITH CUMIN SEEDS
from Madhur Jaffrey in The New York Timesy November15, 2006via Anne Hoisted
serves 6
1/2 large head green cabbage3 tablespoons vegetable oil
1/2 tablespoon cumin or caraway seeds1 teaspoon sesame seeds
1 yellow onion, halved and thinly sliced crosswise p1 teaspoon salt '••
pinch of Cayenne pepper „1tablespoon lemon juice j i
1/2 teaspoon garam masala (or more to taste)
Trim outer leaves off cabbage. Cut out and discard core and cut crosswise intolong thin shreds (a bread knife is good for this).
Heat the oil in a wide skillet or wok over high heat. When hot, add the cuminand sesame seeds. When the seeds begin to pop, add the onion and cook,stirring often, until golden, about 3 minutes. Add the cabbage and cook, stirringoften, until wilted and lightly browned but not cooked through, about 3 minutesmore. This can be made up to 2 hours in advance and held at room ~]temperature.
pJust before serving heat the cabbage-onion mixture over medium heat. Add salt ( Iand cayenne and cook, stirring, until cabbage is soft, about 2 minutes more.Stir in lemon juice and garam masala and serve. P
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This is an unusual andflavorful way to cook cabbage. Tryserving it with slicedLatin Spiced Pork Tenderloin (page 27). J
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J TOMATOES WITH CRISPY BREAD TOPPINGj from The Sonoma Diet
L via Dick Lonerganserves 8
jiUJ 8 Roma tomatoes, cored and cut in half lengthwise (about 1 1/3 pounds)
Kosher salt
jj freshly ground black pepper1/2 cup whole wheat bread crumbs
j j 1/4 cup green onions, thinly slicedu 2 tablespoons fresh thyme, chopped
, 1 tablespoon fresh parsley, choppedjj 1 tablespoon fresh tarragon, chopped
1 tablespoon extra virgin olive oil;• I 2 cloves garlic, mincedUJ
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Preheat oven to 400 degrees. Sprinkle the cut sides of the tomatoes withKosher salt and pepper. Arrange tomatoes, cut sides up, in a shallow bakingpan or baking sheet.
In a small bowl, combine the bread crumbs, green onions, thyme, parsley,tarragon, olive oil and garlic. Sprinkle on top of the tomato halves. Bake,uncovered, for 15 to 20 minutes, or until the tomatoes are heated through andthe bread crumbs are browned and crisp.
This is very easy for entertaining and looks good on a plate with meat and othervegetables. Be sure to use good tomatoes.
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nFRAGRANT BASMATI RICE
from Rachael Ray and Googlevia Judy Gray and Dick Lonergan n
serves 8
1 teaspoon coriander seeds1 teaspoon cumin seeds p
1teaspoon mustard seeds I !2 3/4 cups water1teaspoon salt H
2 cups basmati ricen
Wash the rice thoroughly before cooking to remove excess starch. After rinsing I !two or three times, soak the rice for 30 minutes in cold water and drain.
piPToast coriander, cumin and mustard seeds in the bottom of a medium saucepanuntil the seeds pop and become fragrant. Remove seeds and grind them in a pfood processor. Return to pan. Add water and salt and bring to aboil. Add !rice and cook, covered, over low heat for 20 minutes. Lift lid and allow steamto escape for 5 minutes. Fluff rice with a fork. P
This rice isa great companion to spicy dishes, especially Sweet and Spicy pChicken Curry in a Hurry (page 31). You can also add nuts, driedfruits, \ \cinnamon, or even pomegranate seeds.
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J FRESH FETTUCCINEj| WITH BUTTER, PEAS AND SAGE SAUCEL from a Romana Raffetto recipe in The New York Times, September 10, 2006
via Jeanne Milliganj ! serves6
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1/2 cup butter, divided12 fresh sage leaves (plus 12 more for optional garnish)
1 cup frozen petite peasM 1/4 cup water plus more for the pasta
salt
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1/4 pound Parmesan cheese, grated, about 1 cup
UPreheat the oven to 325 degrees. Over medium heat, melt 1/4 cup of the butter
1j in a small saucepan. Add the sage leaves and cook until they are crisp. If you^ cook 24 leaves, remove 12 for garnish. When the butter begins to brown, add
t the peas and cook, stirring for 1 minute. Add 1/4 cup water, cover the saucepanjj and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper
to taste.
; jLi Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2
to 3 minutes, drain well and toss with the remaining 1/4 cup butter, 3/4 cup ofI | the grated Parmesan and the pea and sage mixture. Transfer to an ovenproof
dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesani j and add the optional reserved sage leaves on each portion before serving.
Big favorite with teenage boys! Well, all men.
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WHEAT BERRY TABBOULEHfrom The Sonoma Diet
via Dick Lonerganserves 6
1 cup wheat berries, soaked overnight, rinsed and drained1 quart (32 ounces) low sodium chicken broth
1/2 cup tomato, chopped1/2 cup cucumber, peeled, seeded and chopped
1/3 cup snipped fresh parsley3 tablespoons green onions, thinly sliced
2 teaspoons mint, snipped2 teaspoons extra virgin olive oil
2 tablespoons lemon juice1/4 teaspoon Kosher salt (or to taste)
lemon slices (optional)
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In a medium saucepan bring the chicken broth to a boil and add wheat berries. IReturn to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours (ormore), until tender. You may need to add water. Cool wheat berries. H
In a large bowl combine cooked wheat berries, tomato, cucumber, parsley, —green onions, and mint. J [
For dressing, combine oil, lemon juice, and Kosher salt in a screw-top jar. HCover and shake well. Drizzle dressing over wheat berry mixture; toss to coat.
To serve, ifdesired, arrange lemon slices around edge ofbowl. I j
Tabbouleh is usually made with bulgur wheat, and this variation offers a nuttier ptaste and chewy texture.
You can buy wheat berries in bulk at Whole Foods (or similar stores). J j
This isa great salad to take to apot luck supper. p
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u BOBOTIE (SOUTH AFRICAN MALAY DISH)from Laverne Cislo Silverman
via Dick Lonerganserves 8
2 pounds of ground lamb or beef2 medium onions, chopped
2 carrots, grated or finely chopped1 thick slice of white bread, cubed
2 1/2 cups milk, divided2 to 4 teaspoons of lemon juice or vinegar
1 or more tablespoons chutney1 or more tablespoon apricot jam12 to 15 dried apricots, chopped
2 tablespoons sultanas (golden raisins)2 eggs, beaten
2 tablespoons curry powdersalt and pepper to taste
lemon or bay leaves to garnish
Preheat oven to 350 degrees and butter a 13 by 9 by 2 inch-baking dish.
Brown meat, pouring off most of the rendered fat, and remove from pan. Sauteonions and carrots. Soak bread in 1 1/2 cups of the milk for 10 minutes.Squeeze liquid from bread. Mix all ingredients up through sultanas (except 1cup of milk). Transfer to baking dish. Cover with foil. Bake for 25 minutes.Beat remaining 1 cup milk with eggs; add curry, salt and pepper and pour overmeat mixture. Return to oven, uncovered, and bake until custard is set, about10 minutes. Garnish with lemon leaves.
Bobotie is a South African dish consisting ofspiced, minced meat baked with anegg-based topping. The recipe probably originatesfrom the Dutch East IndiaCompany colonies in Batavia, with the name derived from the IndonesianuBobotok." It is traditionally served with white rice.
Laverne and her husband Alan travel to Africa each year. We were delightedwhen she cooked thisfor us, so we asked her to share her recipe.
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CRISP-SKINNED SALMON WITH CHIMICHURRI SAUCEfrom Paul Johnson, author ofFish Forever
via Katherine Koelsch Kriken
serves 4 to 6
two 12-ounce king salmon fillets, skin on3 to 4 tablespoons Kosher or coarse sea salt
2 tablespoons olive oil
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Salt skin side only of salmon fillets. The skin should be almost entirely covered f~jwith salt. Refrigerate for 30 minutes to 1 hour.
Preheat oven to 475 degrees. Rinse the salt from the salmon and thoroughlydry. Place the salmon on a cutting board, skin side up. Holding an edge of theskin, slide the sharp edge of a chefs knife across the skin at a 90-degree angleaway from you. Applying light pressure, repeat 8 to 10 times. This will drawexcess moisture to the surface so it can be wiped away. With the sharp knife,lightly score the skin of the salmon in a Crosshatch pattern, making about 1-inchsquares. Repeat with the other fillet.
Heat a comal or griddle pan over high heat on the stovetop until very hot.Add olive oil to the pan and lay the salmon skin side down. Shake panimmediately to keep skin from sticking. Cook for about two minutes,continuing to shake the pan often to keep the skin from sticking. Place into theoven for 15 minutes (do not turn the fish over). Cut the fillet in half and serve Hskin side up with Chimichurri Sauce (page 14).
This recipe gives a surefire method to makefish with crispy skin. It's important j |to cook it in an edgeless or low-edge, flat steel pan such as a Mexican comal ora cast-iron griddle pan. The technique used in this recipe will ensure crisp- j"]skinned results with any skin-on filletfrom mackerel to black sea bass, whether lgrilled, sauteed or baked.
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HALIBUT WITH FENNEL, CHICKPEAS AND SAFFRON AIOLII from the San Francisco Chronicle, December 6, 2006
U via Anne Hoisted
serves 6
| |^ 6 halibut fillets, 5 to 6 ounces eachI ; Kosher salt and freshly ground black pepperU 1/3 cup plus 2 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly slicedI ; 1 large fennel bulb, halved, cored and thinly sliced^ 2 large russet potatoes, peeled, halved lengthwise and thinly sliced
; 1/4 teaspoon saffron threads, steeped in 1/2 cup dry white winejj 1 can (15 1/2-ounces) chickpeas, drained and rinsed
2 tablespoons chopped cilantro, plus more for garnishj j 1cup water^ 3/4 cup canned Italian plum tomatoes
1/4 cup mayonnaiseJ 2 cloves garlic, very finely minced or pounded to a paste with salt
I | Season the fish with salt and pepper. Heat the 1/3 cup olive oil over moderate^ heat in a skillet or Dutch oven that is large enough to hold all the vegetables
, with the fish on top. Add the onion, fennel and potatoes. Season highly with[j salt and pepper and stir well. Saute, stirring often, until the potatoes are almost
tender but not browned, about 20 minutes. The potatoes must be almost fullyI j cooked before you add the wine and tomatoes. Add the wine/saffron mixture,Lj chickpeas, cilantro and water. Put the tomatoes in a bowl and crush them well{ with your hands, then add them. Cover and cook at a gentle simmer until the
'J potatoes are tender, about 15 minutes. Put the fish on top of the vegetables,cover and cook just until the fillets are white throughout and flake when probedwith a fork, about 10 minutes.
In a small bowl, whisk together the mayonnaise and the garlic. Slowly whisk inthe remaining 2 tablespoons olive oil, then whisk enough of the juices from theskillet to make a pourable sauce. Taste and add salt if needed.
With a spatula, carefully set the fish aside on a plate. Divide the vegetablesamong 6 soup bowls. Top the vegetables with the fish, drizzle fish with thesauce, garnish with chopped cilantro and serve immediately.
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LAMB PATTIES WITH MINT-YOGURT SAUCEfrom Rachael Ray
via Dick and Mary Lonerganserves 6
nLamb Patties
fresh cilantro leaves (about 1 cup)mint and basil leaves (about 1 cup total)
1 cup Greek style yogurt1tablespoon ground cumin jj
4 teaspoons McCormick Montreal Steak Seasoning (garlic salt with cayenneand other peppers)
1 1/2 pounds ground lamb1 or 2 tablespoons extra virgin olive oil
Mint-Yogurt Sauce1 cup plain yogurt
2 tablespoons chopped mint leavessalt (to taste)
2 teaspoons fresh lemon juice1 small garlic clove, minced
Place herbs in a food processor and pulse grind them into a fine chop. In a 1!bowl combine the yogurt, herbs, cumin and Montreal seasoning. Add the meatand mix to combine. Forminto 6 patties and make an indentation with thumb Tin middle of each (to help the patties cook evenly). Heat the olive oil in a nonstick skilletover medium high heat. Cook patties 3 or 4 minutes on each side. p
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Whisk together yogurt, mint, lemon juice and minced garlic. Add salt to taste.Serve with lamb patties. T
We like to serve these lamb patties on a bed of lentils (we just heat pre-steamedlentils from Trader Joe's and mix in a little chopped red pepper, sliced greenonion and lemon juice). Then we surround the patties with arugula that hasbeen tossed with olive oil, champagne vinegar, salt andpepper, and top the Fpatties with a dollop of the Mint-Yogurt Sauce, chopped tomatoes andcucumber. Of course, you could always serve them as an elegant "hamburger"on a bun or in pita bread.
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LATIN SPICED PORK TENDERLOINfrom www.sonomadiet.com
via Dick Lonerganserves 4
1 teaspoon chili powder1/2 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin1/4 teaspoon Cayenne pepper
1 1-pound pork tenderloin, dried with a paper towel
Preheat oven to 425 degrees.
For the rub, combine all ingredients except the pork in a small bowl and mix.Sprinkle the rub evenly over all sides of the meat. Rub in with your fingers.
In an oven-proof pan, brown the meat on the stove, about 2 minutes a side.Roast in the oven for 15 minutes or so, until a meat thermometer registers 135degrees. Cover meat with foil and let stand for 15 minutes before serving.
i This is easy and really good.
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RABBIT WITH MUSTARD SAUCEfrom Epicurious.com via Lexie Mork-Ulnes
adapted by Sisi Damnerserves 6
3 pound rabbit, cut into 8 piecesKosher salt and freshly ground black pepper
2 tablespoons olive oil1 medium onion, finely chopped
3 tablespoons unsalted butter, divided f~]2 1/2 cups dry white wine !3 1/2 cups chicken broth
1/2 cup Dijon mustard2 teaspoons cornstarch
4 tablespoons finely chopped fresh parsleysalt and freshly ground pepper
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Pat the rabbit pieces dry and season with salt and pepper. In deep large heavy j |skillet, heat oil over moderate heat until hot but not smoking. Brown the rabbitpieces on all sides in 2 batches. Transfer the rabbit as browned to a large bowl. n
Add 2 tablespoons of butter to the skillet over moderately low heat, and cookthe onion, stirring until softened. Add wine, andboil until liquid is reduced by "1about half. Return the rabbit to the skillet and add broth. Simmer the rabbit,covered, until tender, about 40 minutes. n
ilTransfer the rabbit to a cleaned large bowl and boil the sauce until reduced toabout 4 cups. In a small bowl, whisk together 1/2 cup sauce with the mustard Rthen whisk that mixture back into the remaining sauce. In another small bowl, 'stir cornstarch into 2 tablespoons cold water and add to sauce, whisking, for 3minutes or until thickened. Whisk in remaining 1tablespoon of butter, parsley, jand salt and pepper to taste. Return the rabbit to the skillet and cook overmoderately low heat, turning the rabbit to coat with sauce, until heated through. P
Rabbit is an interesting changefrom traditional winter chicken recipes. Lexieoften makes a rabbit dish at Tahoe on asnowy winter evening. I think this is jdelicious served over wide egg noodles or polenta.
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u ROASTED HALIBUT WITH WALNUT CRUSTfrom Diane Rossen Worthington in Bon Appetit, October2007
u via Sisi Damner
makes 6 servingsi j
^ nonstick vegetable oil sprayj j 3/4 cup finely chopped toasted walnutsLi 1/2 cup panko (Japanese breadcrumbs)
1/4 cup (packed) chopped fresh Italian parsleyj 2 tablespoons (packed) finely chopped fresh basil^ 2 tablespoons (packed) finely chopped fresh chives, - 6 6-ounce halibut fillets (each about 1 inch thick)jj 6 tablespoons butter, melted
lemon wedges
^ Preheat oven to 450 degrees.
J Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and herbsin a small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1
I I tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared^ baking sheet. Roll fish in panko-herb mixture and press to adhere. Roast fish
until just opaque in center, about 8 minutes or more.
Transfer fish to plates and garnish with lemon wedges.
u We love this recipe because it is light and healthy as well as simple and
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elegant. That is a hard combination to beat! I thought the panko would bedifficult tofind, but I havefound it readily available.
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nSPICY BLACK BEAN CHILI
from SonomaDiet.com nvia Mary Lonergan ' '
serves 4
n2 tablespoons extra-virgin olive oil
2 cups chopped onion1/2 cup chopped red bell pepper
1 tablespoon ground cumin2 cloves garlic, minced (1 teaspoon)
2 15-ounce cans black beans, rinsed and drained1 14 1/2-ounce can diced tomatoes, undrained
1 1/2 cups water1 tablespoon chili powder
2teaspoons paprika ["11/2 teaspoon crushed red pepper
1 tablespoon chopped fresh oregano (or 11/2 teaspoons dried oregano) pKosher salt I !
freshly ground black pepper1/2 cup cheddar or jack cheese, shredded "1
1/2 cup green onions, thinly sliced1/4 cup fat-free sour cream
1/4 cup fresh cilantro, chopped
In a large saucepan heat olive oil over medium heat. Add the chopped onion,bell pepper, cumin and garlic. Cook and stir for about 5 minutes or until onionis tender.
Stir in black beans, tomatoes, water, chili powder, paprika and crushed redpepper. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes.Stir in oregano. Season to taste with Kosher salt and black pepper.
Top individual servings with cheese, green onions, sour cream and cilantro.
This is a very easy dish that will satisfy as afull meal! Lookforward to the [""]leftovers; this is even better the next day.
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SWEET AND SPICY CHICKEN CURRY IN A HURRY
WITH FRAGRANT BASMATI RICE
from Rachael Ray's 30 Minute Meal Cookbookvia Judy Grayserves 6 to 8
2 tablespoons vegetable or canola oil1 1/3 to 1 1/2 pounds fresh chicken tenders (or boneless thigh meat), diced
2 to 4 cloves garlic, minced (mild to extra spicy, to taste)2 inches fresh ginger, minced or grated
1 large onion, chopped1 can chicken broth (about 2 cups)
2 tablespoons mild curry paste (you can use hot too)1/2 cup mincemeat
M coarse salt, to taste
Toppings and Garnishes (mix and match)4 scallions, chopped
1 cup toasted coconut (unsweetened)[_ 1/2 cup sliced almonds or ground peanuts
1 cup prepared mango chutneyj J 1/4 cup cilantro, finely chopped^ lime wedges
cucumber raita
Heat oil in a large, deep nonstick skillet over medium-high heat. Add chicken| and lightly brown. Add garlic, ginger, and onion, and saute together another 5U minutes. Add chicken broth and bring to a bubble. Stir in curry paste and
mincemeat and reduce heat to medium low. Add salt to taste and simmer for 5
i] to 10 minutes.
Assemble toppings and garnishes in small dishes. Serve chicken curry inshallow bowls with scoops of Fragrant Basmati Rice (see recipe on page 20).Garnish with any or all of the toppings.
This is a great meal for a large group. It is very spicy and tasty. During recipetesting, wefound that some mincemeat is much sweeter than others and thatsome currypaste is much spicier than others. So you could add halfof theamount ofeither in the recipe and taste before adding the rest.
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nZUNI ROAST CHICKEN
from Judy Rodgers 's The Zuni Cafe Cookbook rvia Katherine Koelsch Kriken !
4 servings (or 2 very generous ones)
one small chicken, 2 3/4 to 3 1/2 pounds4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
about 2 teaspoons sea salt (3/4 teaspoon per pound of chicken)1/4 teaspoon freshly ground black pepper
To prepare the chicken: Season the chicken 1 to 3 days before serving(for 3 1/4 to 3 1/2-pound chickens, at least 2 days.) Remove and discard thelump of fat inside the chicken. Rinse the chicken and pat dry inside and out.Be thorough; a wet chicken will spend too much time steaming before it beginsto turn golden brown. Approaching from the edge of the cavity, slide a fingerunder the skin of each of the breasts, making 2 little pockets. Use the tip ofyour finger to gently loosen a pocket of skin on the outside of the thickest nsection ofeach thigh. Using your finger, shove an herb sprig into each ofthe 4 IIpockets. Season the chicken liberally all over with salt and pepper. Season thethick sections a little more heavily than the skinny ankles and wings. Sprinkle alittle of the salt inside the cavity on the backbone, but don't otherwise worryabout seasoning the inside. Twist and tuck the wing tips behind the shoulders. nCover loosely and refrigerate. I '
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To roast the chicken: Preheat the oven to 475 degrees. If your oven has a Mconvection function, use it for the first 30 minutes to enhance browning andreduce overall cooking time by 5 to 10 minutes. Over medium heat, preheat ashallow flameproof roasting pan or dish or skillet barely larger than the chicken.Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Placethe pan in the center of the oven and if it doesn't start sizzling and browning Mwithin 20 minutes, raise the temperature until it does. The skin should blister,but if it begins to char or the fat is smoking, reduce the temperature. After nabout 30minutes, turn the bird over. Roast for another 10 to 20minutes I 'depending on size, then flip back over to re-crisp the breast skin another 5 to 10minutes. Total oven time will be about an hour. Remove chicken from the |oven and lift from roasting pan onto a plate. Carefully pour the clear fat fromthe pan, leaving the lean drippings behind. Add about a tablespoon of water tothe hot pan and swirl it. Slash the stretched skin between the thighs and breastsof the chicken, and then tilt the bird and plate over the roasting pan to drain the
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ZUNI ROAST CHICKEN
(continued)
juice into the drippings. Set the chicken in a warm spot and leave to rest untilready to serve. The meat will become more tender and uniformly succulent asit cools. Strain and save the drippings you don't use. They are delicious tossedwith spatzle or egg noodles or stirred into beans or risotto.
While the recipe seems tedious, it is well worth the effort. Don't substitute ajumbo roasterfor a small bird; it won yt tolerate the heat. This is also a greatrecipefor a wood-burning oven, as it is cooked at Zuni Cafe. It goes very wellwith braised or roastedfennel, see recipe below.
U BRAISED FENNEL WITH MEYER LEMON AND PARMESANfrom Jill Santopietro in The New York Times, February 18, 2007
1 via Katherine Koelsch Krikenserves 4
Iu 2 fennel bulbs, fronds attached
extra virgin olive oilM salt and freshly ground black pepper
1/2 cup chicken brothi ! grated rind and juice of 1 Meyer lemonU shaved Parmesan cheese
jj Trim the fennel and roughly chop 1tablespoon of the fronds. Halve each bulbthrough the core, and cut lengthwise into 1/2 inch-thick slices.
U Place a large skilletover medium-high heat and add just enough oil to coat thepan. When hot, cook half the fennel without moving, until browned, about 3minutes. Flip and cook 1 minute more. Transfer to a bowl and season with saltand pepper. Repeat with the remaining fennel, adding more oil if needed.Return the skillet to medium-high heat. Add all the fennel, broth, lemon rindand juice and bring to a boil. Simmer covered over low heat, until tender, about10 minutes. Using a slotted spoon, transfer fennel to a bowl. Raise the heat tohigh and reduce the sauce until syrupy, 3 to 5 minutes. Fold the sauce andreserved fronds into the fennel and top with Parmesan. Serve warm or at roomtemperature.
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CHOCOLATE PAVE
WITH PRUNES AND CANDIED ORANGE PEELfrom the Gourmet Cookbook
via Sue Gilbert
serves 12
Pave T1/2 pound pitted prunes
1/2 cup Armagnac1 pound good bittersweet chocolate, chopped
1 1/2 cups heavy cream
Lightly oil an 8 1/2 inch by 4 1/2 inch loaf pan and line with plastic wrap.Puree prunes with Armagnac in a food processor. Force puree through amedium mesh sieve into a small bowl.
Melt chocolate with cream in a 2 quart heavy saucepan over moderately low f~|heat, stirring until smooth and remove from heat.
Combine chocolate and prune mixtures in food processor and blend until | Ismooth. Scrape into loaf pan and smooth on top. Rap on counter a few times tosettle mixture. Cover top of pave with plastic wrap and refrigerate at least 6hours. To serve, remove plastic wrap from top and invert onto a platter and letstand at room temperature for 10 to 15 minutes.
Candied Orange Peelzest from 2 large navel oranges, white pith removed, about 2/3 cup T
2/3 cup Cointreau
Combine zest and Cointreau in saucepan and simmer until liquid is evaporated Iand zest is translucent, about 15 minutes. Spread zest on silpat or plastic wrapand separate strips with a fork and cool. P
Cut pave into thin slices with a knife dipped in hot water and dried betweencuts. Serve with lightly whipped cream or creme Anglaise (add 2 tablespoonsArmagnac, if desired, to any chilled creme Anglaise) or vanilla gelato andcandied orange peel.
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uJ CRANBERRY SOUFFLEi created by Maud Hallin
Li serves 9people as dessert
I 7 1/2 ounces fresh cranberries, whole1 cup water from heaven, divided
2 star anise, crushed by the side of a knifeJ 1tablespoon finely chopped orgrated orange peel
1 teaspoon vanilla extractI I 3 to 4 ounces sugar (taste to see if you want more)
1 tablespoon potato (or corn) starchI 1/2 teaspoon salt
U soft butter and finely granulated sugar for coating the ramekins4 large egg whites
j | 1/4 teaspoon cream of tartar
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Put berries and 3 ounces of cold water into a pot. Combine the crushed staranise with 2 tablespoons of the water and microwave for two minutes to get theanise "moving." Mix that water with the berries, and put the star anise in a bitof cheese cloth, metal tea bag, or similar, so you can remove it easily later. Addto the berry mix. Add orange peel and vanilla extract. Cook about 5 minutes,until berries are "crushed." Add the sugar and taste. Stir potato or corn starch
|J into 6 tablespoons ofwater, and stir into cranberry mix. Add another 1/2 cup ofwater. Cool to room temperature and remove star anise.
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L-' Preheat oven to 375 degrees. Butter individual ramekins (the size ofmyramekins is 3/4 cup) with soft butter, then dust with sugar. Whip the egg whites
jj and cream oftartar to hard peaks. Carefully blend egg whites with the roomtemperature cranberry mix, and fill the ramekins 3/4 of the way. Bake in the
I I oven for 7 to 8 minutes. Serve immediately.Li
Thisfestive fall and winter dessert can easily be done withfrozen cranberriesjj or with lingonberries. Ifyou use lingonberry preserves, reduce the sugar to
half Obviously this berry mix can also be served on ice cream, etc. As this is aterribly easy, inexpensive, and elegant dessert, I havefrozen individualportionsof the cranberrymix in ice cube trays/or similar, so that I can easily pull out acouple for a quick dessert. When I have made smaller portions, 1 large eggwhite has been enoughfor two ramekins.
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FIONA'S BUTTERMILK PANNA COTTAfrom a recipe exchange r
via Mary Lonerganserves 8
1 envelope gelatin2 tablespoons cold water r-2 1/2 cups heavy cream I
1 cup sugar1fresh vanilla bean [~|
3 1/2 cups cold buttermilk 1
Sprinkle the gelatin over the water in a small bowl and let sit.
nPour the cream into a large saucepan and add the sugar. Cut the vanilla beanlengthwise and scrape the seeds into the cream. Stir and bring to a boil.Remove from heat. Add the cold buttermilk and the gelatin. Stir to combine.
nPour into ramekins or champagne glasses or martini glasses or cosmopolitanglasses and refrigerate for 24 hours. n
Serve withfresh fruit, whole or pureed.
HAZELNUT-HOT FUDGE SAUCEfrom SisiDamner's recipefile (originforgotten) n
makes 6 servings as an ice cream sauce
1 cup whipping cream r2 tablespoons unsalted butter, cut into pieces2 tablespoons (packed) golden brown sugar
4ounces bittersweet or semisweet chocolate, coarsely chopped |1 tablespoon Frangelico (hazelnut liqueur)
Stir cream, butter and sugar in a heavy medium saucepan over high heat untilbutter melts and sugar dissolves. Bring to a boil. Remove from heat and addchocolate, whisking until smooth. Stir in Frangelico.
Serve the warm sauce over coffee ice cream. The sauce can be refrigeratedfor mup to 3 days. Rewarm over low heat, whisking constantly.
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j iU HEATH BAR CRUNCH CHEESECAKEi | from Bon Appetit adapted by Janet ScalesU via Sisi Damner
serves 10
11/2 cups graham cracker crumbs; j 3/4 stick (6 tablespoons) unsalted butter, meltedu 1/8 cup golden brown sugar, packed
5 teaspoons vanilla extract, divided2 cups coarsely crushed Heath Bars, divided (about 10 1.4-ounce bars)
3 8-ounce packages cream cheese, at room temperatureI ; 11/4 cups sugar, dividedL 2 1/2cups sour cream, divided
4 large eggs
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Preheat oven to 350 degrees. Butter a 9-inch spring form pan. Blend grahamcracker crumbs, butter, brown sugar and 1 teaspoon of vanilla extract in foodprocessor until moist. Press onto bottom and sides of pan.
Sprinkle 1 1/4 cups of the crushed Heath Bars over the crust. Beat cheese, 1cup of sugar and 3 teaspoons of vanilla in a large bowl until well blended. Beatin 1 cup of sour cream. Beat in eggs, 1 at a time. Pour this filling into preparedcake pan. Bake for about 1 hour and 5 minutes or until golden on top and justset in the center and cracked around the edges. Transfer to rack and let cool 10minutes. Center will fall. Keep oven on.
While cake is cooling, whisk 1 1/2 cups of sour cream, 1/4 cup of sugar, and 2teaspoons vanilla extract in a medium bowl and blend. Spoon over cooledcake. Bake about 5 minutes until topping just sets. Refrigerate immediatelyand chill uncovered overnight. Before serving, cut around pan sides to loosencake and release sides. Top with remaining crushed Heath Bars.
Startmaking it a day ahead, and the recipe also doubles easily to make twocakes. Janet Scales (who is literally a divine cook) shared this recipe with me.It is sooooooo delicious that I am embarrassed to say I licked thefork at alovely dinner party.
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JERUSALEM CHEESE AND HONEY PIE 'from Cooking with the Bible: Biblical Food, Feasts, and Lore
adapted by Kathy Lindenbaumserves 12
nCrust
3 cups toasted pecans, finely chopped [~j6 tablespoons cold butter, cut into large pieces ! '
1 teaspoon sugar2 tablespoons Wondra or cake flour
1 teaspoon vanilla
Preheat oven to 350 degrees. Whirr all ingredients together in a food processor.Pat the mixture into the bottom of a 9-inch tart or spring form pan. Save theexcess to put on top of the cooked pie. Bake 15 minutes or until firm to thetouch. Cool and refrigerate before filling.
Filling1 pound creamy sheep or goat's milk cheese, at room temperature
1/4 cup honey, slightly warm3 tablespoons sugar
3 eggs, lightly beaten1 tablespoon vanilla
1/8 teaspoon ground ginger1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamonpowdered sugar and berries for garnish n
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Preheat oven to 350 degrees. Combine cheese and honey and mix well. Add _sugar, eggs, vanilla and the rest of spices. Mix well and pour into chilled pie j jcrust. Sprinkle with any left over crust. Bake for 30 to 35 minutes or untilfirm. Serve warm, sprinkled with powdered sugar and accompanied by fresh Fberries.
Goat's milk cheese and honey combine nicely. Serve withfresh raspberries
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LEMON POUND CAKEfrom The Gourmet Cookbook
via Anne Hoisted
serves 10 to 12
2 cups cake flour (not self rising)1 teaspoon baking powder
1/2 teaspoon salt1/4 cup finely grated lemon zest (from 2 or 3 lemons)
2 sticks (1/2 pound) unsalted butter, softened^ 2 cups granulated sugar, j 6large eggsU 1 1/2 teaspoons vanilla extract
1/4 cup whole milkj | 1/4 cup plus 2 tablespoons fresh lemon juice, divided^ 1 cup plus 1 tablespoon confectioners' sugar
!| Preheat oven to 325 degrees. Butter and flour a2-quart tube pan (a kugelhopfpan, with an angled and ridged pattern is best), knocking out excess flour.
J Whisk together flour, baking powder, salt and zest in abowl. Beat togetherbutter and granulated sugar in a large bowl with an electric mixer until pale and
j j fluffy, 2 to 3 minutes. Beat in eggs one at a time, then beat in vanilla. Reduceu mixer speed to low and add (alternately in 3 batches) the flour mixture, the
milk and 1/4 cup of the lemon juice, beating until just combined. The order isi
LJ flour, milk, flour, lemon juice, flour.
| Spoon batter into cake pan and smooth top. Bake until cake is golden brownu and a toothpick inserted into the center comes out clean, 45 to 55 minutes.
Cool in the pan on a rack for 15 minutes, then invert the cake onto the rack to! cool completely.
i ; While the cake cools, make the glaze by whisking confectioners' sugar into theLi 2 tablespoons oflemon juice in a small bowl until thick. Put the rack on a
baking sheet and drizzle glaze over cake, letting it drip down the sides.
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This cake can be made up to one day ahead and refrigerated, covered. Bringto room temperature before serving.
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nLEMON SOUFFLE CAKES
from Joanne Weir's Cooking Class on PBS r-via Mary Lonergan
serves 8
melted butter as needed (less than 2 tablespoons)6 tablespoons plus 3/4 cup sugar plus more for dusting ramekins
5 tablespoons unsalted butter, softened5 eggs, separated
grated zest of 2 lemons R6 tablespoons all-purpose flour '
1 1/4 cups milk n2/3 cup lemon juice, room temperature
1 cup heavy creampowdered sugar n
vanilla extract (1/2 teaspoon or so) !raspberries and a mint sprig as a garnish (optional)
Preheat an oven to 325 degrees. Brush 8 5-ounce ramekins with melted butter.Dust the inside of each of the ramekins with sugar and tap out the excess. Set paside.
Cream the softenedbutter with 6 tablespoons of the sugar until light in color ["]and texture. Add the egg yolks, one at a time, beating well after each addition.Stir in the zest and flour. Add the milk and lemon juice and mix thoroughly. In na separate bowl, whip the egg whites to soft peaks. Add the remaining 3/4 cupsugar. Continue to whip until stiff peaks. Fold into the lemon mixture. Dividethe mixture between the prepared ramekins dividing evenly. Place the ramekins [~in a large baking pan and pour boiling water up 1 inch along the sides. Bakeuntil light brown and a toothpick inserted into the center comes out clean, 30 nminutes. Cool completely.
Whip the cream to soft peaks. Flavor with powdered sugar and a few drops of Hvanilla. ' '
To serve, unmold the individual cakes and place browned side up on dessert Vplates. Top with the cream and dust with powdered sugar. Garnish withraspberries and serve immediately. pi
This is also great served on a pool ofraspberrypuree (seeds removed).
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PEARS POACHED IN RED WINE WITH SPICESfrom Peggy Knickerbocker's Simple Soirees
via Anne Hoisted
serves 6
6 firm pears, such as Bosc, with stems1 bottle dry red wine (Pinot Noir or Amarone will do)
3/4 cup sugar8 black peppercorns
1 cinnamon stick
1 clove
2 cardamom pods (or a few seeds)1 star anise
3-inch strip of orange peel, white pith removed1/2 pint creme fraiche (you'll have some left over)
Slice the bottoms off the pears so that they will stand flat. With an apple corer,remove the core (from the bottom). Peel the pears, leaving the stem on.
In a saucepan that will hold all the pears standing up, gently heat the wine andsugar over low heat until the sugar dissolves. Then add the spices and theorange zest and warm for 5 minutes over medium heat to blend the flavors.
Add the pears, flat bottom down, and lower the heat. Cook the pears for 25 to30 minutes, basting them several times, until they are tender when pierced witha sharp knife. Turn off the burner and allow the pears to cool in the cookingliquid, basting several more times.
Transfer the pears to a serving bowl and continue cooking the sauce until itreduces by a third.
Serve warm or at room temperature, spooning the sauce over the pears andadding a dollop of creme fraiche.
Refreshing and simple. Perfect after a rich meal.
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n
nSMITH ISLAND CAKE
from Mary Ada Marshall's recipe in Saveur rvia Kathy and JeffLindenbaum !
makes one 8-inch cake, serves at least 14 (it is SO rich!)
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8 large Reese's peanut butter cups (6 ounces), frozennonstick cooking spray (Pam)
1/4 cup flour118 1/4-ounce box yellow cake mix, preferably Duncan Hines
2 cups plus 3 tablespoons evaporated milk2 sticks butter, softened
1 teaspoons vanilla extract1/2 teaspoon salt
4 eggs1/3 cup water
6 cups powdered (confectioners) sugar1/4 cup unsweetened cocoa
Pulse 4 peanut butter cups in a food processor into small chunks. Transfer to abowl. Pulse remaining peanut butter cups into a fine powder. Transfer toanother bowl. Chill both until ready to use.
Preheat oven to 350 degrees. Grease eight 8-inch round cake pans with cookingspray. Dust with the flour and knock out any excess. Set aside.
Put cake mix, 11/2 cups evaporated milk, 8 tablespoons butter, vanilla, salt,eggs, and water into a large bowl. Beat with an electric mixer until light andfluffy, 10 to 12 minutes. Divide between the cake pans, smoothing out thebatter so that it covers the bottom of each pan - make it slightly thicker aroundthe edges than in the middle. Bake until cooked through and golden around theedges, about 12 to 14 minutes. Set aside to let cool slightly, then loosen cakelayers with a knife and invert onto cooling racks.
When cake layers have cooled, make the icing. Combine remaining milk,sugar, and cocoa in a medium pot, stir well, and then add remaining butter.Cook over medium heat, stirring constantly until butter is melted and icing isshiny, 4 to 5 minutes. It may seem too liquid, but don't worry. Let cool for 5minutes, and then stir well again. Assemble the cake. Spread a cake layer with
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SMITH ISLAND CAKE
(continued)
about 1/4 cup of icing, and sprinkle with about 1 tablespoon powdered peanutbutter cups. Top with another cake layer and repeat the process to make 8layers in all, leaving enough for the sides. Frost the outside of the cake with theremaining icing and sprinkle the top with peanut butter cup chunks. Let sit for2 to 3 hours before serving. The cake can be stored for up to a weekrefrigerated in an airtight container.
I'd hesitate to make any dessert with these ingredients (boxed cake mix,evaporated milk), but this was one of the most spectacular cakes we've evertasted, and it was rich and elegant - a very celebratory dessert! It is evenbetter served with whipped cream.
Smith Island is Maryland's only inhabited island in Chesapeake Bay.
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SALZBUR6ER NOCKERLfrom Gourmet, February 2007
via Sisi Damner
serves 4 to 6 as dessert
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1/4 cup heavy cream1/2 cup lingonberry sauce or preserves q
5 large egg whites ! !1/8 teaspon salt
1/2 cup granulated sugar |"j1 tablespoon all-purpose flour
3 large egg yolks1 teaspoon vanilla extract
confectioners sugar for dusting
Put a rack in the middle position of the oven and preheat to 400 degrees.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberrysauce into cream in dollops.
Spoon large dollops of egg mixture onto cream mixture and bake until goldenbrown and set, 13 to 15 minutes. If you prefer a less creamy souffle, bake 5minutes more. Dust lightly with confectioners sugar and cool 5 minutes beforeserving.
For this lighter than air Austrian souffle, the lingonberry sauce can be replacedby anyfruit preserves or jam.
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nPut egg whites and salt in a bowl; then set bowl in a larger bowl of hot waterand stir whites to room temperature, 1 or 2 minutes. Remove bowl from hot _water and beat whites with an electric mixer until they just form soft peaks. JIThen beat in granulated sugar, 1 tablespoon at a time, beating until whites justform stiff, glossy peaks. Sprinkle flour over the egg whites and fold in gently Fbut thoroughly. Whisk together egg yolks and vanilla in a small bowl, then foldinto whites gently but thoroughly.
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LENNY'S YUMMY BAKED FRENCH TOASTfrom Linda Cohenvia Dick Lonergan
serves 8
butter for greasing pan1 pound challah egg bread (with or without raisins), cut into 3/4-inch cubes
6 eggs8 ounces chilled cream cheese, cut into small cubes
2 cups milk3/4 cup maple syrup
6 tablespoons butter, melted1 tablespoon vanilla1 teaspoon cinnamon
Preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan.
jj Evenly distribute the bread cubes in the pan. Add cream cheese cubes here andthere to the bread in the pan.
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i |u In a blender mix the eggs, milk, syrup, melted butter, vanilla and cinnamon.
. Pour over the bread in the pan and press the bread pieces down into the liquid.U Bake uncovered for 40 to 50 minutes.
| Serve with cottage cheese, fresh fruit or even more syrup. This can be preparedu' up to the last step the night before, refrigerated overnight and baked in the
morning.
UYou can usefat-free versions ofcream cheese and milk with great results. On
j l the other hand, ifyou don't mindfat, you can addabout 1pound of cooked mild^ Italian sausage (well-drained offat) to the bread before pouring in the liquid.
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FALLEN GOAT CHEESE SOUFFLES ON WILTED SPINACH 'from Emeril Lagasse atfoodnetwork.com n
via Dick and Mary Lonerganserves 6
p3 tablespoons plus 5 teaspoons unsalted butter
1 tablespoon fine dry bread crumbs r-1 tablespoon finely grated Parmesan cheese ;
2 tablespoons minced shallots3 tablespoons all-purpose flour j
1 1/2 cups milk3 large egg yolks q
4 ounces goat cheese ! !1 teaspoon minced fresh tarragon
1/4 teaspoon salt1/4 teaspoon freshly ground black pepper
4 large egg whitespinch cream of tartar
Preheat the oven to 375 degrees. Lightly butter six 3/4 cup (6-ounce) ramekinswith 4 teaspoons of the butter. Combine the bread crumbs and Parmesancheese and use to dust the bottoms and sides of each ramekin. Set inside a
roasting pan large enough to hold the ramekins without touching. Lightlygrease a baking sheet with 1 teaspoon of the butter and set aside.
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Ina medium saucepan, melt the remaining 3 tablespoons ofbutter over medium ' 'heat. Add the shallots and cook until soft and fragrant, about 1 minute. Addthe flour and cook, stirring constantly with awooden spoon, until it thickens | jslightly and forms a light roux, 2 to 3 minutes. Add the milk, and bring to aboil. Simmer, whisking, until thick, 2 to 3 minutes. Remove from the heat. rAdd the egg yolks 1 at a time, whisking after each addition. Add the cheese,tarragon, salt, and pepper, and stir to incorporate.
In a large bowl, beat the egg whites and cream of tartar until stiff peaks justform. Stir 1/4 of the egg whites into the egg yolk mixture. Gently fold theremaining egg whites into the yolks in 3 additions. Divide among the preparedramekins and fill the roasting pan with warm water half way up the sides of theramekins. Bake without opening the oven door until slightly puffed and golden Pbrown, about 20 minutes. Remove from the oven and place the individualramekins on a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp
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u FALLEN GOAT CHEESE SOUFFLES ON WILTED SPINACHi j (continued)u
knife around the edges of the ramekins to release the souffles and invert themjj on a greased baking sheet.
Increase the oven temperature to 425 degrees. Bake the souffles until puffedjj and heated through, 5 to 7 minutes. Remove from the oven.
; | Re-invert each souffle (to have the golden brown top showing) onto its own^ plate on abed ofwarm wilted spinach (see recipe below) and serve
immediately.\ j
After they are removedfrom the ramekins, the souffles can be refrigeratedI : overnight wrapped in plastic wrap and heated later.
[J WILTED SPINACHfrom Emeril Lagasse atfoodnetwork.com
\ j via Mary and Dick Lonergan^ serves 6
.; i|J 2 tablespoons unsalted butter
2 tablespoons olive oil: I 1/2 teaspoon (1 clove) minced garlic^ 2 teaspoons balsamic vinegar
18 ounces baby spinach, tough stems removed, well rinsed and spun dryjj 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper1/2 cup dried cherries (tart cherries from Trader Joe's work well)
1/2 cup lightly toasted pine nuts\ \: i
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Heat butter and olive oil in a wide 6-quart heavy pot over moderate heat untilfoam subsides, add garlic and balsamic vinegar and cook for 30 seconds. Thencook spinach, stirring, until just wilted but still bright green, 2 to 3 minutes.Remove from the heat and season with salt and pepper. Add the dried cherriesand pine nuts and stir to combine.
This is a great wilted spinach recipe even without the souffles. You may want tomake larger portions ifyou use it as a side dish.
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SUMMER VEGETABLE FRITTATAfrom The Unprejudiced Palate byAngelo Pellegrini in Gourmet, July 2004
via Mary Lonerganmakes 6 servings
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6 large eggs6 large fresh basil leaves, chopped P1tablespoon chopped fresh parsley I !
1/4 teaspoon salt1/4 teaspoon black pepper H
1 ounce prosciutto, finely chopped1 tablespoon olive oil n
1pound medium zucchini (about 3), halved lengthwise and cut crosswise into I I1/4-inch-thick slices
5 medium Swiss chard leaves, stems discarded and leaves finely chopped T(1 1/2 cups)
12 scallions, trimmed andfinely chopped q5 zucchini blossoms
2 ounces finely grated Parmigiano-Reggiano cheese (1 cup)
Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl. 'Cook prosciutto in oil in an 11 or 12-inch ovenproof nonstick skillet overmoderate heat, stirring, until edges begin to crisp, about 2minutes. Add J jzucchini and chard and cook, covered, stirring occasionally, until vegetables arejust tender, about 8 minutes. Add scallions and zucchini blossoms and cook, ^uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour eggmixture into skillet and cook, lifting up cooked egg around edge using a spatulato let as much raw egg as possible flow underneath, until edge is set, about 2 jminutes (top and center will still be very loose). Sprinkle cheese evenly overtop. p|Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to2 1/2 minutes. (~l
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto alarge plate. Cut into wedges. P
Colorful, healthy and delicious! H
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