RECIPES
& other information

"Prudence Sloane's More Than Simply Food"

Herb Roasted Leg Of Lamb
Prudence Sloane
Serves 8-12

Preheat oven to 350 degrees

1 leg of lamb, semi boneless (thigh bone-in but without hip bone (8 lbs)
Herb stuffing:
1 med bunch of parsley, stems re-moved
1/2 cup mint leaves
1/4 cup garlic cloves
1/4 cup extra virgin olive oil
1 teaspoon salt
Freshly ground black pepper
2/3 cup dry white wine.

In a food processor, while running add the peeled garlic cloves. Stop the processor and and the parsley and mint. Process for 5 seconds or until chopped. Add the salt, olive oil and black pepper. Process for another 5 seconds.
Make slashes through the meat all the way to the bone every 2 1/2". Stuff the slashes with the stuffing. With butchers twine tie the leg together to hold the meat In place. Sprinkle kosher salt on top of roast. Place on a rack in a roasting pan. Roast for 1 hour. After one hour add 2/3 cup wine to the bottom of the roasting pan. Continue roasting until done - about 1 1/2 to 2 hours total or until the internal temperature reads to 5 degrees under the temperature you want to eat it at.

Oven temp Eating temp
125 130 Medium rare
135 140 Medium
145 155 Well done

Let rest for 15 minutes before carving.
Degrease the sauce and season with salt and add water if too concentrated or reduce to concentrate.

Copyright ©2007 by Prudence Sloane
No part of this recipe may be reproduced or utilized in any manner whatsoever, including but not limited to photocopying without the written permission from Prudence Sloane.

Recipe for 3/16/08

BRAISED SALMON & CABBAGE WITH A BACON VINAIGRETTE BROTH
by Prudence Sloane
4 Servings

5-6 slices thick cut bacon
2 leeks, diced
2 medium all purpose potatoes, sliced 1/4" thick
4-5 cups shredded cabbage
1-2 apples, cored but not peeled, sliced into 8ths
12 juniper berries, crushed
4 cups chicken stock
Freshly ground black pepper
4 2” wide salmon pieces cut from the thick end of the fillet
3 tablespoons cider vinegar
Salt to taste

Slice the raw bacon into 1/2” wide strips. In a sauté pan large enough to hold the salmon in one layer, cook the bacon over medium low heat for 5 minutes or until the fat is rendered and the bacon crisp. Remove the bacon from the sauté pan with a slotted spoon leaving 2-3 tablespoons of bacon fat in the pan.
Sauté the leeks in the bacon fat over medium heat for 1-2 minutes or until wilted. Add the chicken stock, sliced potatoes, cabbage, apples, juniper berries and lots of black pepper. The ingredients should be barely covered with stock. If not - add water or more chicken stock.
On medium low heat simmer covered for 10 minutes or until the potatoes are tender and the cabbage cooked. Add the salmon and vinegar and cover. Turn the heat down to barely a simmer. Cook until the salmon is opaque but still slightly translucent inside - about 5 minutes
Serve in large soup bowls. Season with salt. Sprinkle the bacon on top.
Salmon – when is it done
It is fashionable to serve salmon raw in the center. I adore sushi but when having a cooked salmon dish I prefer it “almost raw”. I take the salmon off the heat when it is still raw in the center. While it rests for 5 minutes it is still cooking but very gently. By the time I eat it, it is barely translucent in the center. Try it this way. With some practice you’ll learn to “catch” it when it is just right. This works for thicker pieces of fish that are at least 1” thick. center.

Fresh Grape & Almond Crostata
Prudence Sloane

Serves 8

Pastry
5 ounces all-purpose flour
1/2 oz sugar
1 oz toasted almonds
1/4 teaspoon salt
1/8 teaspoon baking powder
3 ounces frozen butter (6 T)
4-6 Tablespoon cold water
In a food processor grind the nuts with the sugar. Add all the remaining dry ingredients. Process to mix. Cut the butter into small cubes and process until finely broken and sandy. Add the water and quickly process. Turn out onto plastic wrap. Pack into a flattened ball and refrigerate for at least 30 minutes or up to 2 days. Roll the dough out between two sheets of plastic wrap until it is 12" in diameter or 1/8" thick. Roll the edges over and crimp with the tines of the fork. Refrigerate until ready to fill.

Frangipane Filling:
3 ounces toasted almonds
3 ounces sugar
4 ounces butter, room temperature
1 tablespoon kirsch (cherry brandy)
4 egg yolks
1 1/2 ounces flour
3/4 pound red grapes, washed and patted dry
confectioners sugar for dusting.

In a food processor grind the nuts with the sugar. Transfer to a mixer. Beat the nuts, sugar and butter on med-low speed until light - 5 minutes. Beat in the Kirsch then the yolks, one at a time, beating until smooth. Beat in the flour. Spread the Frangipane over the pastry. Place the grapes on top to cover lightly pressing down. Bake for 50 minutes or until the edges of the pastry are lightly browned. Serve warm or at room temperature.

Recipes for 7/14/07
Aiman Saad - Restaurant chef at Mohegan Sun

Lamb Marinade
 
3 lbs 1 inch by 1 inch cubed lamb from the leg
1 ripe chopped tomato
3 T. chopped fresh oregano
2 T. allspice
4 cloves smashed garlic
2 T. kosher salt
1 cup olive oil
 
Mix and let marinate over night.  Skewer and grill to medium rare.
 
Tabooli
 
1/4 C  fine bulghar wheat, rinsed cold water
4 bunches finely chopped parsley
1 C. chopped fresh mint
4 C. diced tomato
1 small onion diced
1 C. sliced scallions
1 C. fresh squeezed lemon juice
1 C. olive oil
salt
pepper
 
Mix and serve with romaine lettuce wraps.
 
 
 Pomegranate Dressing
 
 1 C.  pomegranate molasses
1/2 C. balsamic vinegar
1 clove smashed and minced garlic
1/2 C. olive oil
3 T. fresh chopped mint
salt
pepper
 
Serve with grilled squash, eggplant, onions, peppers and asparagus. 
 

WHERE TO EAT ON BLOCK ISLAND
Every year we spend a week on Block Island. Here are my favorites places to eat. Pick up the Block Island Dining guide when you arrive.

Breakfast
1661 House - For a special treat go to the 1661 House for their famous champagne brunch - they have everything plus local smoked bluefish. Breakfast is out on a covered porch with beautiful views. It's a great deal for $12.95 and that includes champagne!

Ernies - the local greasy spoon. Sit at the counter and chat with the locals.

Lunch
Spring House Hotel - innovative lunches with spectacular views from their dining porch and patio. We always have lunch there on our first day after we bike around the island. It's in one of the old Victorian Hotels.

The Oar (best fish and chips) great deck overlooking New Harbor and fun casual bar.

The Beachead. We go there for a late night snack at the bar. Try their Block Island clams with chorizo and summer corn or their clam chowder.

Finn’s -Known for their very fresh seafood, lobster and fried seafood. Great spot for lunch before you get back on the ferry to go home.

Dinner
Eli’s - small contemporary casual place with an innovative menu. We like to eat at the bar and share a couple of appetizers and one entree - portions can be large.

Hotel Manisses - Elegant dining but we prefer to grab a table in the bar - also known as the Gatsby Room. The bar is old world and cozy - great if the weather is iffy.

Winfields - So far we think this is the best white tablecloth dining on the island. There are tables in the bar if looking to be more casual. But the food goes way beyond ordinary. Has some game on the menu if you're tired of seafood.

Drinks
National - We love sitting at the outside bar at the National while we wait for friends to arrive by ferry. You can see the ferry as it arrives. A great spot to watch the downtown action.

Atlantic Inn– When the evening is warm we head up to the Atlantic and have cocktails and tapas on their porch . The view of downtown is like no other.

Recipe for 5/12/07

Warm Weather Frostings for Cakes

ITALIAN BUTTERCREAM MERINGUE
adapted by Tami Smith. Extra notes by Sarah Phillips
copyright Sarah Phillips, www.baking911.com, 2007

This makes a stable meringue from the cooked sugar beaten into it. This is a good buttercream to use in warm weather, but it will soften because of its high butter content.


INGREDIENTS
4 sticks (1 pound) unsalted butter, slightly soft
1 cup Crisco® shortening or Sweetex hi-ratio shortening (NOTE: This adds stability to the recipe, but you can use butter, instead or reduce the amount of shortening used and substitute the remainder with butter)
8 large egg whites *NOTE
1/4 teaspoon cream of tartar
1/2 cup sugar
2 teaspoon clear, pure or powdered vanilla
1 cup sugar
1/4 cup water

INSTRUCTIONS
In a mixer, or by hand, beat butter and shortening together until smooth. Set aside in a cool area (68¼ F).
Combine egg whites and cream of tartar in large mixing bowl. Whip on a low medium until frothy. When white color is constant, slowly add 1/2 cup of sugar in a very fine stream. Continue to beat on medium.
While egg whites are beating, combine 1 cup of sugar and water in a small saucepan. Stir until dissolved, cook over medium heat until boiling. Cook to 250¼ F, as measured with a Candy Thermometer.
If egg whites haven't yet reached a shiny, but softly stiff stage, turn them up onto high to finish beating. If whites reach shiny/soft/stiff stage before sugar syrup is ready, reduce speed to stir and keep mixing until syrup is ready. Increase speed of mixture. Pour a Tablespoon of syrup into whites (stay away from pouring them onto whip), beat for 10 seconds, continue until all of syrup is used. Beat meringue until bottom of bowl has cooled to about 98° F. You want the meringue to return to a stiff/shiny peak before adding the butter/shortening mixture. This will make a more stable buttercream.
Using paddle, add butter/shortening, one heaping tablespoon at a time allowing mixture to mix for 10-15 seconds between additions. Continue until all butter is mixed in. If mixture breaks, continue beating at low-medium speed and mixture will come back together. Cool for about an hour in a cool area before using. Use immediately.

*TIP: For a sweeter tasting Italian Meringue Buttercream, beat in 1 cups of sifted powdered sugar in the end. This version can stay unrefrigerated.

STORAGE
This recipe should be refrigerated... however, the sweeter version with the additional cup of sugar (as noted in the *TIP at the end of the recipe) is shelf stable. See storage notes on http://www.baking911.com/asksarahbb/index.php?showtopic=1299

When refrigerated, be sure to allow the buttercream to come to room temperature, then whip it with an electric mixer on medium speed until it is once again thick, smooth, and shiny and returns to its original volume.

*NOTE: In the book, ON FOOD AND COOKING, by Harold McGee, page 108, he writes that "Because much of the syrup's heat is lost to the bowl...the foam mass normally gets no hotter than 130 or 135 degrees F, which is insufficient to kill salmonella." You can use reconstituted powdered pasteurized egg whites to make the Italian Meringue Buttercream if you are concerned. See Pantry: Eggs

Question: How do I save an Italian Meringue Buttercream if all the butter has been whipped in & it still hasn't gotten "light & fluffy"?...I made 27 cups...Please Help! Answer: Keep beating it on low and it will come back together, again.

Crisco Frosting
from www.crisco.com

1 1/2 cup Powdered Sugar
1 cup CRISCO (regular or butter-flavored)
1/4 cup Evaporated Milk
1 teaspoon Vanilla
1 pinch Salt

Cream shortening and sugar.
Add milk slowly.
Add vanilla and salt to taste.
Beat 5 minutes on high speed.

Recipe for 5/5/07

No Weeping Whipped Cream
Submitted by Vivian (a listener)

1) Refrigerate stainless steel bowl and eggbeater for several hours.
2) Combine brown sugar (to taste) with 2 teaspoons of Bakers Catalogue Instant Clear Jel Powder. This amount for 1 cup of whipping cream.
3) After the sugar and clear jel are thoroughly combined, add the cream, mix and beat to desired thickness (less is better than more).
4) To avoid splattering, Place a piece of wax paper or paper towel over the eggbeater handle.
5) After beating, take a spatula and check the bottom of the bowl to make sure that all of the sugar and clear jel have been incorporated

Recipe for 5/5/07

Hoki Cajun Fish Cake
Bite sized fishy morsels flavoured with Cajun spices, ideal to serve with drinks or as a starter.
Serves 4
From www.cookingindex.com

INGREDIENTS
• 450g skinless NZ hoki fillet
• 450g sweet potato, peeled and cooked
• salt
• 2 egg yolks
• 6 spring onions, finely chopped
• 2 tbsp chopped coriander
• 1 green chilli, de-seeded and finely chopped
• freshly ground black pepper
• seasoned flour
• 2 egg whites lightly beaten with 1 whole egg
• 225g dry breadcrumbs
• 1-2 tbsp Cajun spices to taste
• oil for frying

METHOD
Microwave the hoki on full power for four minutes or foil bake in a moderately hot oven (around 200C) for 20 minutes. Cool, drain and flake.
Mash the sweet potato and add hoki, egg yolks, onions, coriander and chilli. Mix well and season to taste with salt and pepper.
Form roughly into bite size cakes - the mixture is quite soft and holds together well. Dip first in seasoned flour, then in egg mix and finally into the breadcrumbs mixed with Cajun spices. Fry in batches in hot oil until crisp and golden brown. Drain on kitchen paper and keep warm. Serve with a spicy Mexican tomato salsa.

Recipe for 3/24/07

Pecan Toffee Cheezecake
from Amazing Diary-Free Desserts by Penny Wantuck Eisenberg
Serves 12-16
Must be made 1 day ahead

Shortbread Cookie Crumb Crust
12 non-dairy pecan shortbread cookies, such as Keebler Sandies*
3-5 tablespoons unsalted non-dairy stick margarine (such as Fleishmann’s*), melted

Filling
32 ounces Tofutti Better Than Cream Cheese*, softened for 15 minutes at room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract

Pecan Toffee Topping
1-1/3 cups packed light brown sugar
4 tablespoons unsalted non-dairy stick margarine (such as Fleishmann’s*), room temperature
2/3 cup Silk* soy creamer or non-dairy creamer, room temperature
1 tablespoon corn syrup
3/4 teaspoon vanilla extract
2/3 cup pecan pieces, toasted for 2-3 minutes until fragrant

Ganish (optional)
16 whole pecan halves

1) Heat the oven to 350 degrees F. with a rack in the lower third of the oven. Have a 9-inch springform pan ready. Have ready a pan big enough o hold the springform (such as a 12-inch square or round pan). Boil water to be used for a water-bath.

2) Crush the cookies in a plastic bag using a rolling pin (or use a food processor). Measure out 1-1/3 cups crumbs (packed), and discard any remainder. Stir the margarine into the crumbs, using just enough margarine for the crumbs to hold together when you press them together with your fingers (the exact amount will depend on the cookies used). Press the crumbs into the bottom of the springform pan. Bake for 10-12 minutes until the crust is just starting to brown. Cool until the pan can be handled and then wrap the outside of the pan with heavy-duty foil, bringing the edges up over the rim of the pan to secure it.

3) For the filling, place the Tofutti in a mixer bowl and beat on low until blended. Beat in the granulated sugar. Scrape down the bowl and beat a few seconds. Add the eggs, two at a time, beating on low, just until the eggs are incorporated. Beat in the vanilla. (For processor directions, see sidebar).

4) Pour the batter into the crust. Place in the larger pan. Pour boiling water into the larger pan s that it comes halfway up the sides of the springform. Bake for 75-85 minutes until the cheesecake is set, but still quivers in the center. A toothpick inserted into the c enter will come out just barely clean. Remove the cheesecake from the water bath. Cool for about an hour and then refrigerate until completely cool. Cover with plastic wrap and chill overnight.

5) For the sauce, combine the brown sugar, margarine, creamer and corn syrup in a small saucepan. Cook over medium heat, stirring occasionally until the mixture starts to simmer. Stirring continuously, simmer the sauce for 3 minutes. Remove the pot from the heat and stir in the vanilla. Let the sauce cool until just warm. Transfer to a storage container, cover an refrigerate overnight. Serve the sauce at room temperature or warmed, stirring in the toasted pecans, just before serving.

6) To serve, run a knife around the perimeter of the cheesecake and remove the springform rim. Gently place a paper towel on top of the cheesecake to mop up any liquid that has accumulated. Let the cheesecake stand at room temperature for 15-20 minutes. To make the cheesecake more festive, lightly brush the pecan halves with a little of the sauce and then arrange them around the perimeter of the cheesecake. Serve each slice with a spoonful of topping, and pass the extra sauce.

Recipe for 1/20/07

Caterina Casola's Family Recipe (from www.chefschoice.com)
Makes 150 pizzelles

6 eggs
1/2 cup vegetable oil
2 teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups sugar

1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.

2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.

Recipes for 12/30/06

Chocolate Chip-Peanut Butter Fudge
(From:  Hersey's 1934 Cookbook. Revised, 1971 ©.)
Submitted by a listener - Joan

2 cups granulated sugar          2/3 cups milk
2 Tbs   light corn syrup                           1    tsp   Vanilla
1 Tbs   butter                             1/2   cup  peanut butter
1 cupful (5 3/8oz. pkg) Hershey's milk chocolate chips

Combine sugar, milk and corn syrup in a heavy saucepan (3-quart); bring to a boil,
stirring constantly, until mixture boils. Continue boiling without stirring to the soft-ball
stage (234° F.) Remove from heat. Add butter without stirring, and cool to lukewarm
(110° F.)
Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss.
(Watch carefully, this fudge has a short beating time.) Quickly add chocolate pieces,
and turn into buttered 8 x 8 x 2-inch pan. While warm, mark into squares. Cool until firm,
then cut as marked.

Yield:   About 3 dozen squares.

SMOKED FISH WITH HORSERADISH APPLES
Prudence Sloane
Yield: 2 dozen

2 1/2 tablespoons horseradish sauce
1/2 cup sour cream
1 large apple, peeled, seeded and diced
salt to taste
3 oz smoked fish, mussels, shrimp or hot smoked salmon
minced chives or parsley

Combine the horseradish sauce, sour cream, and diced apple. Season with salt. Divide and spoon into the bread cups. Break up the fish into shreds and place on top of the horseradish mixture. Sprinkle the minced chives or parsley on top.
The horseradish mixture can be made up to one day ahead and refrigerated. Stir well before proceeding. The complete hors d'oeuvre can be made a couple of hours ahead and refrigerated.Bread Cups
Use Pepperidge Farm or Arnold white bread. Cut off the crusts. Cut each slice into 4 squares. Spray or butter a miniature muffin tin pan. Push one square of bread into each cup. Bake at 300F for 20 minutes or until lightly browned. Turn out to cool.

Can be stored for up to one week in an airtight container.

Recipe for 12/16/06
from www.jewish-holidays.com

BLINTZ SOUFFLE
This version of blintzes uses more eggs than the classic, giving this dish its firmness. The Internet credits Elaine Radis with creating this variation on the theme. It is less labor intensive than the traditional recipe.

For the Batter:
1/2 teaspoon salt
1 1/2 cups flour
1 tablespoon baking powder
1 cup water
1 cup orange juice
6 eggs

For the Filling:
2 lbs. Cottage cheese
2 egg yolks
2 tablespoons sugar
pinch of salt
1 tablespoon Vanilla
1 tablespoon flour, optional

For the pan:
Butter
Powdered Sugar (optional)
Ground Cinnamon (optional)

Preheat the oven to 375 degrees F.
Add the ingredients for the batter to a food processor or blender. Process until the batter is smooth and thin.
Thoroughly mix the ingredients for the filling. Add the flour if the mixture seems too soft.
Generously butter a 9" x 13" pan. Pour in half the batter. Layer the cottage cheese mixture on top and smooth. Cover with the remaining batter.
Bake 50 to 60 minutes, until the top is puffed and uniformly golden but not brown. Sprinkle with powdered sugar and/or cinnamon, if desired.
Serve with sour cream and cut-up fresh fruits such as strawberries or bananas.
Serves 12 – 14.

Recipes for 12/9/06

Waynes' Easy Chicken Soup
Submitted by a listener

1 whole chicken breast with skin and bones
1 cup celery, cut
1/2 large onion, chopped
1-1 1/2 cups of baby carrots, whole
Freshly ground black pepper to taste
1/2 teaspoon Bell's Poultry Seasoning
1/2 bag of wide egg noodles
1 to 1 1/2 teaspoons Kosher salt - to taste

Add all of the above ingredients in a pot and cover with cold water. Add freshly ground black pepper, kosher salt and Bell's Poultry Seasoning. Bring all of the above to a low simmer. Cook until chicken is completely done. Remove chicken from pot. Remove all skin and bones. Breakup chicken into chunks. Add 1 quart water and noodles. Bring to a boil, reduce heat and cook according to package directions. Add chicken chunks and salt to taste. Enjoy!

Vin d' Orange
Prudence Sloane
Adapted from a recipe by Antoine Bouterin

1 bottle dry white wine
1/4 cup sugar
2 tablespoons orange liqueur (Grand Marnier)
1 tablespoon white mint liqueur
1 clove
Zest of two oranges

Blend the wine and the sugar in a sauce pan. Over a medium heat, heat until the sugar has dissolved. Stir in the orange and mint liqueur. Remove from the heat and let cool. Place orange peels and the clove in a bottle. Add the cooled mixture and refrigerate. Can be stored in the refrigerator for 3 months. The longer it sits the stronger the orange taste.
Use as an aperitif or dessert wine. Serve very cold.

Recipe for 11/18/06

PUMPKIN FLAN
Lucia Kelsy - pastry chef at Mohegan Sun

1 cup granulated sugar
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 eggs
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 nutmeg

1. Preheat oven to 350 degrees.
2. In a small saucepan , over medium heat, cook sugar, stirring with a wooden spoon until melted. Cook until sugar is deep golden brown in color. Pour it into a deep, 2 quart baking dish, tilting the dish to evenly cover bottom and 1 inch up sides.
3. Place all ingredients in blender and process until smooth.
4. Pour mixture into the caramel covered dish.
5. Place the flan dish inside a larger baking pan and add hot water to come halfway up the sides of the flan.
6. Bake for one hour at 350 degrees . Remove from hot water and allow to cool.
7. Chill overnight. Loosen the edges of the flan with a knife before inverting onto a deep serving dish.
10 servings

Prudence Sloane’s Toppings for Pumpkin Pie

Pecan Brittle Brûlé

1/4 cup light brown sugar
1 tablespoon cold butter
1/4 cup chopped pecans

Combine the butter and sugar in bowl. With the fingers or the tines of a fork, mash the ingredients together. Mix in the chopped pecans. Sprinkle the pecan mixture over the top of a cold pumpkin pie. Place the pie on a sheet tray underneath the broiler.
Watch carefully so the top melts and caramelizes but doesn’t burn. Rotate the pie ever few seconds. It should take about 3- 5 minutes. Serve while the topping is hot and crusty.

Ginger Mascarpone Cream

8 ounces mascarpone cheese
1 cup heavy cream
3 Tablespoons confectioners’ sugar
1 teaspoon ground ginger

Bring the mascarpone to room temperature. With an electric blender on medium speed blend the sugar and ginger with the mascarpone cheese. In a separate bowl beat the cream to soft peaks. Gently fold one third of the whipped cream into the cheese until blended. Fold in the remaining 2 thirds of the whipped cream one at a time. Spoon over the top of the pumpkin pie or serve on top of individual pieces like whipped cream.

Peanut Butter and Chocolate Ganache (Peanut Butter Cup topping)

1/2 cup creamy (no stir) peanut butter at room temperature
6 ounces (1 cup) chopped chocolate or chocolate chips
1/3 cup heavy cream
1/3 cup chopped peanuts (optional)

Spread the peanut butter over the top of the pie almost up to the pastry edge (leave 1/4” empty). In a small saucepan bring the cream to a boil. Place the chocolate chips in a bowl and pour the hot cream over it. Whisk for a minute or until blended and the chips are melted. Pour the hot chocolate over the peanut butter layer and smooth out with a spatula. Top with the chopped peanuts.
Refrigerate until serving taking it out to room temperature 10 minutes before serving.

Recipe for 11/11/06

Brining your Thanksgiving Turkey and other useful brining information
By Jim Tarantino author of Marinades, Rubs, Brines, Cures & Glazes

All-Purpose Basic Brine
Makes 8 cups

Timetable
Chicken breasts, kabobs, or quail: 6 hours, Chicken wings, thighs, legs, or whole chicken: 8 to 12 hours, Cornish hens: 6 to 8 hours, Turkey breast: 12 to 24 hours, Whole turkey, 12 to 16 pounds: 12 to 24 hours, Whole turkey, 17 pounds and over: 12 to 48 hours, Pork tenderloin, chops, or kabobs: 6 to 8 hours, Pork shoulder, baby back ribs, or spareribs: 8 to 12 hours
You can get a lot of mileage from these three “neutral” flavored ingredients. If you simply want the texture of a juicy pork chop or chicken breast, this is the jumping-off point. It only gets better from here. The recipe can be easily scaled up for larger cuts of food.

2 quarts water
1/2 cup kosher salt or other coarse-grain salt
1/3 to 1/2 cup firmly packed light or dark brown sugar
In a large saucepan over medium-high heat, combine the water, salt, and brown sugar. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat and let the mixture cool to room temperature, then refrigerate to 40°F before adding meat or poultry.

Thanksgiving Turkey Brine
(Basic Brine for Pork and Poultry)
MAKES 2 quarts

This brine is my first stop for pork and poultry. It can be scaled up for whole turkeys, or multiple racks of ribs or chops. The seasoning is not overbearing and the juices just run with flavor. This recipe can be scaled up.

2 quarts water
1 cup chopped Vidalia or other sweet onion (substitute red onion if needed)
4 to 6 cloves garlic, chopped
1/2 cup kosher salt
1/2 cup firmly packed dark brown sugar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, finely chopped
1/4 cup coarsely cracked black peppercorns
1 teaspoon hot or sweet paprika
1 teaspoon cumin seeds
3 to 4 bay leaves

To open up the flavor of the onions and garlic, place 1 cup water, the onions, and garlic in a blender or food processor. Processes until all the ingredients are blended.
In a large saucepan or stockpot over medium-high heat, combine the remaining 7 cups
water, onion-garlic mixture, salt, brown sugar, thyme, rosemary, peppercorns, paprika, cumin seeds, and bay leaves and bring to a boil for 10 minutes, stirring to dissolve the salt and sugar. Reduce the heat and simmer for 30 minutes to brew the ingredients.
Remove from the heat and let the mixture cool to room temperature, top off with additional cold water if needed and then refrigerate it to 40°F before adding the food.

Brining: Tips and Tricks
Cool it! Don’t put a couple of gallons of off-the-stove hot brine directly into the fridge. You don’t want to raise the temperature inside the refrigerator, or cause it to work too hard to stabilize the temperature to where it should be. You DO need to cool down the brine before you put it in the refrigerator. Avoid flavor-enhanced meats. In most cases, they have been pre-brined and you’ll only be over-salting. The brine and brinee (meat or bird) need to be the same temperature, and that’s cold! The temperature should be between 38° and 40°F. At a lower temperature, you get less infusion and flavor. At a higher temperature, you get a saltier end result. The brine needs to cover the meat completely. If you’re brining in a 1- or 2-quart plastic resealable bag, place the bag in a mixing bowl to give it support. Bowls from electric mixers are perfect for this sort of thing. If you’re brining in a solid container, the brine should cover the meat by 2 or 3 inches. Place a heavy plate or a brick wrapped in a resealable plastic bag on top to keep the food submerged, so it won’t bob to the surface.

Calculating Your Brine
This is an easy way to figure out how much brine you need for anything from 3 pounds of chicken breasts to a 24-pound Thanksgiving turkey. Place the meat into your brining container and cover it with cold water. Remove the food from the brining container and measure the remaining liquid. The chart below will give you an idea of the ratio of salt to liquid that you will need to make the brine. Your sweeteners can be matched equally to the weight of the salt, and you can scale up your ingredients accordingly. Because the brine will be boiled to dissolve the salt and sweeteners, it will also kill any residue bacteria left behind in the liquid.
Water Diamond Crystal kosher Morton kosher salt Table salt Sweeteners
(4.8 ounces per cup) (8 ounces per cup) (10 ounces per cup)
2 quarts 1/2 cup 1/3 cup 1/4 cup 1/2 cup
1 gallon 1 cup 3/4 cup 1/2 cup 1 cup
2 gallons 2 cups 1-1/2 cups 1 cup 2 cups
3 gallons 3 cups 2- 1/4 cups 1-1/2 cups 3 cups
5 gallons 5 cups 3-3/4 cups 2-1/2 cups 5 cups
Brining Bricks
Waiting for a large volume of brine to cool down before adding food can take almost long as brining the food itself. Making full-volume brines ahead is fine if you happen to have a walk-in freezer or refrigerator with lots of space, but most of us don’t. For those of you who need to have their brines chill out in a hurry, here is a good alternative. Make your salt/sugar solutions and flavorings in 1-quart quantities, place them in 2-quart or 1-gallon resealable plastic bags, and freeze them.

Salt and sugar in liquid act as culinary antifreeze, and you really need a temperature of 0°F to slushify 1 cup of salt in 1 quart of water. To compound that, sugar in brine will lower the freezing temperature, just as sugar syrup lowers the freezing temperature of sorbet. The result is a bag of slush. But that bag can lower the temperature of a brine in minutes.

Making brine is really about dissolving salt and sugar in water, and brewing your flavorings. Dispersion is done at the same time. You can brew first and disperse later using a large wooden spoon to stir things up. It’s as simple as that.

Recipe for 11/4/06

(Pumpkin Souffle forthcoming)

Recipe for 10/21/06

Vintner’s Tart - Fresh Grape & Almond Crostata
Prudence Sloane Serves 8

Pastry
5 ounces all-purpose flour
1/2 oz sugar
1 oz toasted almonds
1/4 teaspoon salt
1/8 teaspoon baking powder
3 ounces frozen butter (6 T)
4-6 tablespoons cold water
In a food processor grind the nuts with the sugar. Add all the remaining dry ingredients. Process to mix. Cut the butter into small cubes and process until finely broken and sandy. Add the water and quickly process. Turn out onto plastic wrap. Pack into a flattened ball and refrigerate for at least 30 minutes or up to 2 days. Roll the dough out between two sheets of plastic wrap until it is 12" in diameter or 1/8" thick. Roll the edges over and refrigerate until ready to fill.

Frangipane Filling:
1 1/2 ounces toasted almonds
1 1/2 ounces sugar
2 ounces butter, room temperature
2 teaspoons kirsch
2 egg yolks
3/4 ounces flour
1 pound red grapes, washed and patted dry
Confectioners sugar for dusting.

In a food processor grind the nuts with the sugar. Transfer to a mixer. Beat the nuts, sugar and butter on med-low speed until light - 5 minutes. Beat in the Kirsch then the yolks, one at a time, beating until smooth. Beat in the flour. Spread the Frangipane over the pastry. Place the grapes on top to cover lightly pressing down. Bake for 50 minutes or until the edges of the pastry are lightly browned. Serve warm or at room temperature.

PASTRY BASICS
Combine the dry ingredients. Process to mix. Cut the stick of butter into quarters lengthwise then cut again into tablespoon slices so you end up with 1/2" square cubes.
Add the butter and process until all the butter is smaller than pea size and coated with flour (about 10-15 seconds). Add the cold water and process for a few seconds until combined. The dough has had enough water when still crumbly but holds together when squeezed. Let rest for 1 hour or overnight well wrapped and in the refrigerator. Can also be frozen. (Defrost in refrigerator)
The dough will keep in the refrigerator for up to 2 days. Can be frozen for up to 1 month.
• Keep the butter cold. You do not want it to melt into the flour.
• Do not over moisten. The less liquid and more fat the shorter the dough will be. Too much water - elastic & tough
• Too little water - crack when rolled out
• Do not overwork or the gluten will develop
• Flour kept in the freezer will yield a flakier dough
• Measure by weight for accuracy

Recipe for 10/14/06

CHICKEN DOUSED WITH GARLIC AND SWEET SHERRY
Prudence Sloane
Serves 4 -6 as Tapas. Inspired by a recipe from Penelope Casas.

2 tablespoons olive oil
10 chicken wings or thighs, cut in two
10 cloves garlic, minced
2/3 cup sweet sherry (Osbornne Cream Sherry)
1 tablespoon paprika
Salt & freshly ground pepper

In a sauté pan over medium high-heat brown the chicken pieces. Add the garlic. Sauté for a minute. Add the sherry and paprika. Cover and lower the heat. Cook for 15 minutes or until done. Uncover and continue cooking until the sauce coats the chicken. Season with salt and pepper. Serve hot or at room temperature.

Recipes for 10/7/06

Michael’s Almost Famous Chocolate Mint Pudding
created by Leigh Bullard of Alexandria, Virginia (with some help from her son Michael)
Copyright 2006 Sons & Daughters of Hawley

1 cup white sugar
1 cup flour
2 teaspoons baking powder
1/3 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
3/4 teaspoon peppermint extract
1 square (1 ounce) unsweetened chocolate, preferably a good brand
2 tablespoons sweet butter
1/2 cup brown sugar, firmly packed
2 tablespoons cocoa
1 cup boiling water
whipped cream and crushed peppermint (if desired) as needed for garnish

Preheat the oven to 350 degrees. Into a bowl sift 3/4 cup of the sugar with the flour, baking powder, and salt. Beat in the milk, vanilla, and peppermint extract.
Melt the chocolate and butter together in a double boiler. Add them to the other mixture. Pour this batter into a greased small 1-1/2- to 2-quart casserole dish. Blend the brown sugar, the remaining white sugar, and the cocoa, and sprinkle them on top of the batter. Pour the water over all. Bake for 40 minutes. Serve with whipped cream (or ice cream) and peppermint if desired. Serves 6 to 8.

Carrot Pudding
created by Kelly Morrissey of Shelburne Falls, Massachusetts
Copyright 2006 Sons & Daughters of Hawley

1 pound carrots, fresh (peeled) or frozen
1-1/3 cups brownulated sugar
1/2 cup canola oil
3 eggs, lightly beaten
2 teaspoons baking powder
1/2 cup baking mix (e.g., Bisquick)
1 8-ounce can crushed pineapple, drained

Cook the carrots until they are tender. Drain and mash them until they are smooth.
Mix in all the other ingredients.
Grease the bottom of 1-1/2- to 2-quart baking dish (small round or 11 by 17 inches).
Pour the mixture into the pan. Bake at 350 for 1 hour, until the pudding is lightly browned around the edges.
Let the dish stand for a few minutes before cutting. Serves 8 generously.

Recipes for 9/30/06

The Webster’s New World Dictionary of Culinary Arts defines “chutney” as a condiment made from fruit, vinegar, sugar and spices; its texture can range from smooth to chunky and its flavor from mild to hot. There’s a lot of leeway in that definition including making it with vegetables. Chutney always comes to the rescue when you have too much of everything in the garden. It can be onions, tomatoes, and yes you can even make chutney from that giant zucchini that escaped your view when it was just a wee tender little thing.

Bob’s Backyard Chutney

Fruits & Vegetables
9 pounds of diced garden stuff (zucchini, eggplant, etc with at least 2/3 of the stuff being tomatoes,)
2 pounds onions, diced
2 pounds apples, diced
2 pounds raisins
Spices
Use any combination of spices you like. This one is based on the flavors of India.
5 cloves garlic
1 teaspoon ground allspice
1 teaspoon curry powder
2 teaspoons mustard seed
2 teaspoons ground mustard
2 teaspoons minced fresh ginger (1 teaspoon if ground)
2 teaspoons salt
1 teaspoon black pepper

Pickling Component
If you plan to jar/can the chutney do not decrease the amount of sugar or vinegar. They act as preservatives.
2 pounds brown sugar
2 pints vinegar (white or cider)

In a saucepan large enough to hold all of the ingredients, simmer the onions with 3/4 cup of the vinegar. Simmer until the onions are soft. Add the fruit, vegetables and spices. Add just enough vinegar to stop the chutney from scorching on the bottom. Simmer, uncovered, stirring periodically until the vegetables are soft. Add the remaining vinegar and all of the sugar. Continue cooking uncovered until the mixture is thick. The final simmering can take 30 minutes to 3 hours depending upon the water content of the vegetables. The chutney will be thicker after it cools. Periodically test thickness by spooning out a small amount and letting it cool. The chutney will keep in the refrigerator for at least a week. Consult a home-canning book for canning instructions.

Recipes for 9/23/06

Tomato Pie
Submitted by Dennyse White

2 cups Bisquick
2/3 cup milk

Mix together with a fork and form into a pie plate
Use enough peeled and sliced fresh tomatoes to fill the cavity of the pie
Sprinkle 1 tsp & 1 tsp chives (either ingredient more or less to taste) on top
of the tomatoes
Mix 1 cup mayonnaise & 1 cup grated sharp cheddar cheese together and spread on
top.
Bake at 400 degrees for about 30-35 minutes until golden.

Recipes for 9/9/06

(Zuchinni Gumbo and Zucchini Pickles forthcoming)

Curried Zucchini Vichyssoise
Prudence Sloane

1 tablespoon olive oil
1 small onion, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons hot curry powder
2 cups chicken stock
1 cup water
1 1/2 pounds zucchini (four 6-8” zucchini), shredded or diced small
Salt to taste

Sour cream and light cream or milk
In a medium saucepan sauté the onion in the olive oil until wilted and translucent. Do not brown. Add the garlic and ginger and sauté for an additional minute. Stir in the curry powder. Add the chicken stock, water and zucchini. Cover and simmer for 20 minutes. Puree in a food processor or blender. Let cool to room temperature then chill in the refrigerator. Add salt to taste. Whisk together some sour cream and milk until it is thin enough to barely pour. Pour two tablespoons into the center of each serving. Make a design on top by zig zagging the tip of a toothpick across the top through the sour cream.

Recipe for 9/2/06

“Three Berry Summer Pudding.”

Summer Pudding is nothing more than a fruit filled mold lined with bread. The berries are gently heated to give off some of their juice. The bread soaks up the juice turning an otherwise pale mold into a deep rich purple- red outer mold. The interior is a jumble of plump, delectable berries. It was born in England during the 19th century as a dessert for those whose digestive tract couldn’t handle a rich pastry crust.

Three Berry Summer Pudding
Use this recipe as a base using more or less fruit depending upon the size of your mold.

Berries and juice for the inside of the mold:
1 cup of fresh uncooked berries will yield about 1/2 cup of lightly cooked fruit with syrup.
For each cup of cleaned berries, add about 1 tablespoon of water and 1-2 tablespoons of sugar to taste. Cook gently for about 2-5 minutes until the berries give off a bit of their juice but still retain their shape. Add a pinch of salt and let cool. Taste for sweetness adding more sugar if necessary.

For 1 cup berry sauce to dip the bread into:
Cook 2 cups berries with 1/4 cup of water and 1/4 cup of sugar, more or less depending upon sweetness. If using frozen berries water is not necessary. Simmer for 5-10 minutes or until the berries are very soft and falling apart. Strain the seeds out of the berry sauce. Let cool. If too thick add water. If too thin, return to a simmer to reduce. Taste for sweetness.

For a third dimension of flavor add a slice of lemon or lime zest (without the white bitter pith), allspice berries or other spices to the berries before cooking. Remove the seasoning after the berries have cooled. A liqueur such as Framboise (strawberry eau de vie), Kirsch (cherry eau de vie) or Cassis (blackcurrant liqueur) will further enhance the pudding but should be added after the berries have cooled.
A deep bowl is the classic shape for a summer pudding but any mold will do. Cut slices of crustless bread (Pepperidge Farm white bread works well) making a round of bread for the bottom of the mold. Dip the bread into the berry sauce and line the mold one layer thick. Fill the mold with the berries and top with more bread. Place a weight on top and refrigerate for a couple of hours or preferably overnight. Unmold and serve with some of the berry sauce on top and a mint leaf for decoration.

Not rich enough? Do as the English do with almost all desserts. Serve it in a bowl and pour cold cream around it.

Key Lime Pie

During a high school reunion (won’t say which one) I revisited my hometown of Miami, Florida and rediscovered an old flame of mine. It wasn't an ex-boyfriend - it was Key Lime pie. I had forgotten how perfect it was with it's contrasting sensations of sweet and tart, creamily dense but light and ethereal at the same time. I was so truly taken with it I scouted my old restaurant haunts and a few new ones to find the perfect recipe for key lime pie. After making a nuisance of myself to the wait staff, and interrogating many Miami pastry chefs I came upon the realization that the true key lime pie filling is made up of only 3 ingredients - sweetened condensed milk, egg yolks, and fresh key lime juice.
Key limes are not native to Florida. They made a circuitous route to the keys by way of Malaysia to North Africa and the Near East. Their next stop was the Mediterranean and then on to Haiti. The Spanish introduced key limes to Florida where they flourished, especially in the keys. Hurricanes eventually wiped out the key lime trade in Florida. Now most key limes are imported from Mexico. Don't mistake the Persian lime we find at our local supermarkets for key limes. Key limes are thin skinned and are about half the size of Persian limes. They are very acidic when green but mellow as they ripen and yellow.
Like many other recipes, key lime pie was born out of necessity. The keys, a chain of small islands south of the Everglades in Florida was first colonized by the Spanish (remember Ponce de Leon) who introduced key limes to the area. Cows were not abundant in the keys nor did the milk keep. So it was a godsend when canned sweetened condensed milk was invented in 1859.
But it was the advent of sweetened condensed milk in 1859 that inspired this pie.
In 1856 canned sweetened condensed milk arrived in the keys. With the addition of egg yolks for thickening and lime juice for cooking the key lime quickly became a success. Although pie is served in a graham cracker crust the original crust was a pastry crust.
The original pie wasn't baked. How could you blame them? Would you want to stoke a hot oven in tropical Florida? So how does the pie thicken? The secret is the acidity of the limes. Acids, just like heat, denature proteins.
Don’t be fooled by St. Patrick’s Day green colored key lime pies. A true key lime pie is a pale yellow. It is the eggs that give it that color.

How simple can it get - Key Lime Pie
1 homemade or store bought graham cracker crust
3 large egg yolks
1 can sweetened condensed milk
1/2 cup fresh key lime juice

Whisk the egg yolks for a few minutes or until light in color. Beat in the sweetened condensed milk. When fully combined beat in the lime juice. It will begin to thicken immediately. Continue stirring until fully combined. Pour into the pie shell.
Because of the concern of raw egg products, the pie can be baked. Bake at 325 degrees for 15 minutes. Let cool and serve.
Be native and forgo the meringue or whipped cream. It doesn't do the pie justice.

Recipe for 8/26/06

PROVENÇALE STUFFED TOMATOES
Prudence Sloane

4 ripe tomatoes
1/4 cup olive oil
2 anchovies
1 tablespoon minced garlic
1 tablespoons chopped parsley
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped black olives (Niçoise)
1/2 cup bread crumbs
salt & freshly ground pepper

Cut the tops off the tomatoes. Save the lids. Scoop out the interior saving the pulp but not the seeds or juice. Sprinkle the interior with salt and turn upside down to drain. Warm 2 tablespoons of the oil with the minced anchovies and stir until the anchovies are melted. Chop the tomato pulp and add to the anchovy oil. Add the garlic, black olives, parsley, thyme and 1/4 cup of the bread crumbs. Season with salt and pepper. Fill the tomatoes with this mixture. Fry the remaining bread crumbs in the remaining oil until brown. Spoon this mixture over the top. Bake at 350F for 30 minutes or until slightly collapsed. Let come to room temperature before serving.

Recipe for 8/19/06 (wine information)

Dry Creek Valley - Bob Chaplin

Bucolic Dry Creek Valley lies 70 miles north of San Francisco. It’s just over an hour’s drive north on Route 101 to the west of the small town of Healdsburg. It’s a small viticultural area just 16 miles long by 2 miles wide, and it’s beginning to be the place to watch.

Red Zinfandel is still the signature grape of the region, but because of it’s varied climatic and soil types it’s proving to be ideal for other varieties too. Sauvignon Blanc, Chardonnay and Merlot all do well. And Cabernet Sauvignon and Bordeaux style blends are coming through strong. It’s been a recognized viticultural region since 1983 and most of the 52 wineries here are still family owned. In the past, the best grapes ended up in prestigious Sonoma winery blends, but now they are being recognized in their own right. Ed Sbragia, Beringers legendary winemaker has vineyards here. And Jim Hawley formerly of Clos Du Bois and Kendall Jackson prefers to make his own wines from his vineyards on the western slopes of the valley. The long hours of sunshine and cool evenings develop slow maturing grapes that produce complex flavors and good acidity. They are excellent food wines. The red wines are more Bordeaux in style compared to the often over-ripe fruit bomb characteristics that many Napa wines express. The Cabs are more restrained and elegantly complex.

Twenty Dry Creek Wines available in Connecticut
Alderbrook Zinfandel - $16
Alderbrook Dry Creek Chardonnay - $18.50
Dry Creek Valley Fume Blanc (Sauvignon Blanc) - $13
Dry Creek Valley Old Vines Zinfandel - $26
Gallo of Sonoma Frei Ranch Cabernet Sauvignon - $27
Gallo of Sonoma Frei Ranch Zinfandel - $20
Hawley Vineyards Viognier - $15
Hawley Cabernet Sauvignon - $28
Lambert Bridge Sauvignon Blanc - $22
Lambert Bridge Zinfandel - $26
Mazzocco Cabernet Sauvignon - $22.50
Mauritson Sauvignon Blanc - $18
Mauritson Zinfandel - $24.25
Michael Schlumberger Cabernet Sauvignon - $33
Michael Schlumberger Syrah - $1
Pedroncelli Cabernet Sauvignon - $13.50
Pedroncelli Mother Clone Zinfandel - $15
Pezzi King Cabernet Sauvignon - $20
Ridge ‘Geyserville” - $33
Seghesio Zinfandel - $24

Recipe for 8/12/06

Corn and Chive Pancakes
Prudence Sloane
Yield: four 6” pancakes

1 cup milk
1 egg
1/2 teaspoon salt
6 drops Tabasco
1/2 teaspoon baking powder
1 cup flour
1 cup corn
1/4 cup chopped chives
2 tablespoons butter

In a blender or food processor blend together the milk, egg, salt, baking powder and Tabasco. Add the flour blend. Let the batter sit for 30 minutes or up to overnight for the flour to absorb some of the liquid.
Add the corn and chives.
Heat 1/2 tablespoon of the butter in a 6-8” skillet over medium high heat. Alternatively heat all of the butter in a larger skillet or on a griddle. When the butter stops foaming and is beginning to brown pour in 1/2 cup of the batter. Let brown on one side and flip to brown on the other side. Remove and keep aside. Repeat until all pancakes are done.
Do Ahead note: Cook all the pancakes, let cool, cover and refrigerate. Reheat in a pre-heated 350 degree oven for 10 minutes or hot throughout.

Recipes for 8/5/06

Ginger Mascarpone Icebox Cake Recipe
by Heather Ho
Serves 12
From Fine Cooking Magazine July 1999

Heather Ho, 32, of New York, was working as executive pastry chef at the renowned Windows on the World restaurant on the 107th floor of the World Trade Center's north tower when it was struck by American Airlines Flight 11. She was widely admired for taking a fresh and creative approach to traditional recipes and dreamed of one day owning her own pastry shop. Ho had just taken the position in May and had previously worked at the Boulevard, a popular San Francisco restaurant. Ho was named one of six "rising star" chefs by the San Francisco Chronicle's food editors in 1999, and the city's pastry chef of the year by San Francisco magazine for 2000.

Plan ahead to make this cake in advance so it has time to chill overnight. Fresh fruit such as blueberries, mangos, or peaches give the cake crowning glory, but it's wonderful on its own.

INGREDIENTS:
• 12 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies)
• 5 Tablespoons unsalted butter, melted
• 8 ounces cream cheese, at room temperature
• 1/2 cup plain low-fat yogurt
• 2/3 cup sugar; more for the pan
• 1/2 teaspoon vanilla extract
• 1/2 cup minced candied (crystallized) ginger
• 1 pound mascarpone
• 1/3 cup heavy cream

PREPARATION:
Spray a 9-inch springform pan with cooking spray or grease it lightly. Dust with a little sugar and knock out any excess. Rub the gingersnap crumbs and butter together with your fingertips to combine.
Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest.
With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla extract, and candied ginger until smooth. Add the mascarpone cheese and cream and whip until the mixture is thorough combined and just holds peaks. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan.
Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight.

Recipes for 7/29/06

Finnish Pancakes
From Anne Diemand
8 large fresh eggs
1 quart fresh milk
1 cup flour
1/4 cup sugar
1 tsp salt
1 stick butter
spray release for pans
 
Preheat oven to 350 degrees, spray pan with Pam or like product.  While oven is preheating, place butter in pan and let melt in oven.
Mix all ingredients in bowl, mixing very well.
Pour mixture into pan with melted butter slowly. 
Place pan in hot oven and bake for 20 minutes or untill pancakes are lightly brown and fluffy. 
As they cool down the pancakes will settle.
Great with real maple syrup, fresh berries or just plain.
Good hot or cold.
 
Substitutes can be made easily - less butter, other  sweeteners/ flours.

Ukrainian-style Sweet and Sour Cabbage
From Elissa Altman, Author of Big Food
Serves 4

2 Tablespoons Extra Virgin Olive Oil
1 large sweet onion, finely chopped (about 1 cup)
1 large head red cabbage, shredded
1/3 Cup water, vegetable or chicken stock
1/3 Cup light brown sugar
2 Tablespoons caraway seeds
1/4 cup Red Wine Vinegar
Juice of 1 lemon
Salt and pepper to taste

Optional: Vegetable stock, chicken stock, or water, as neededIn a large soup pot set over medium heat, heat the oil until it’s rippling but not smoking. Add the onion, reduce the heat to medium low, and sauté until the onion is translucent but not taking on any color.
Add the cabbage and toss well, coating with the oil. Add the water or stock, bring to a simmer, lower the heat, and cover for 8-10 minutes, checking repeatedly to make sure that the cabbage isn’t burning. (If it is, add additional liquid).
After the cabbage has softened, add the sugar, the caraway seeds, and the vinegar. Cover, and continue to cook until the cabbage is cooked through, another 30-35 minutes. Prior to serving, add the lemon juice; season to taste and serve either hot or at room temperature.

Crepes
Yield-(15) 6" crepes

1/2 cup water
1/2 cup milk
2 large eggs
pinch of salt
1 cup flour
4 tablespoons melted butter

If using a blender put all liquid ingredients in first. Blend then add the dry ingredients and blend. If by hand add liquid ingredients slowly into the dry ingredients. Strain if there are any lumps.

Recipes for 7/22/06

Sophie Chatey's Baked Beans

1 1/2 lbs yellow eye beans
1 teaspoon baking soda
1/2 lb salt pork
8 tablespoons dark brown sugar
1/4 cup Grandma's unsulphured molasses
1 teaspoon dry mustard
1 tablespoon salt
1 medium sized onion

In a large pot, cover beans with about 12 cups of hot water. Bring to a boil and boil for about two or three minutes. Remove from heat. let stand covered for two hours. Drain. Add enough hot water to cover well. Simmer gently with lid partly on for one hour. Test by blowing on bean. When skin on beans starts to crack, the beans are done. Take off heat, put pan in sink. Mix in 1 teaspoon of baking soda (will bubble and might overflow the pan.) Let stand for 10 minutes. Drain. Slice salt pork, dice the slices half ways. slowly fry 1/2 of salt pork slices, until very lightly browned. At same time and same pan, brown onion, that was cut into 4 or 5 thick slices. Put salt pork in bottom of crock, top with onion. Top with beans. Bury rest of salt pork on top. Mix rest of ingredients in 3 cups hot water. Bring to boil. Pour over beans to just cover. Bake covered at 325F for 2 hours. Uncover and bake 1 hour. Check often. Make sure the beans are barely covered with liquid at all times. Use up all the mixed water. After that use plain hot water.

No recipe for 7/15/06

Recipes for 7/8/06

From the Kitchen of Executive Chef Eric Baldridge
Recipe: Cream Spinach
Serves: 4

Ingredients
1 Pound of Frozen Spinach
1 cup milk
1/4 cup flour
1/4 cup butter
1/2 cup chopped Onion
1/4 cup chopped Garlic
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup Japanese Breadcrumbs (Panko)
1/4 cup grated Parmesan Cheese
1/4 cup minced parsley
1 large bay leaf
Salt and Pepper

Method:
Squeeze all liquid from spinach and set aside. Mix breadcrumbs, parsley and parmesan cheese together and set aside.
In a small sauce pot, melt the butter and bring to a med high heat. When butter just begins to turn brown, add the onions, garlic, bay leaf, nutmeg and clove. Sautee on med/high heat until onions become translucent.
Add the flour to the onions and continue to cook on med/high. Make sure you continually stir the onions until the flour has incorporated well and a paste has formed. Continue to cook for 3-5 minutes or until the flour has a nutty smell.
Add the milk and continue to stir with a whisk until your desired thickness. The sauce will continue to thicken as long as it is on the heat.
Season the sauce with salt and pepper and strain through a fine mesh sieve. Discard onions, garlic and bay leaf.
Mix the sauce and spinach together, check seasoning and adjust, then place spinach in an oven proof container and cover with the breadcrumb mixture. Bake for 15 to 20 minutes at 350 degrees. Turn your oven to broil and brown the top of your spinach. Be careful, it does not take long to brown.

Enjoy!
Chef Eric Baldridge

All-South BBQ Rub
Thrill of the Grill by Chris Schlesinger & John Willoughby

2 tablespoons salt
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablspoons freshly creacked black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika

Makes about one cup

Recipe for 7/1/06

From The New Best Recipe
from the Editors of Cooks’s Illustrated
Rich Bread Pudding with Raisins and Walnuts
1/1999

A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.

Serves 8 to 10

Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Bread Pudding
1/3 cup bourbon
3/4 cup raisins
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf) sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 cup chopped walnuts
1 1/2 tablespoons unsalted butter melted, plus extra for greasing pan

1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.
3. Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
4. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
5. Stir plumped raisins, any remaining bourbon, and walnuts into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.

Recipes for 6/24/06 - Courtesy of Richard Zazzaro, Vice President of Food and Beverage of Mohegan Sun

Salmon Burgers

7 lbs Ground Salmon
2 cups Carmelized Diced Onion
2 tbsp. Chopped Dill
Juice from two lemon
s
Salt & Pepper to taste
Mix all ingredients together. Form burgers, oil the grill and grill to
internal temperature of 150/160 degrees.

2 each Roasted Peppers
1 cup Mayo

In a food processor, puree peppers with mayo.
Serve Salmon Burgers with Roasted Red Pepper Mayo on a toasted bun. I like
a focaccia or brioche roll. Additions could be grilled tomato, grilled
fennel or raddicchio

Summer Potato Salad

6 lbs Red Bliss or Yukon Gold Potatoes
1/4 oz. Rice Wine Vinegar
1 cup EVOO (Extra Virgin Olive Oil)
1/4 cup Cider Vinegar or Champagne Vinegar
3 tbsp. Dijon Mustard
8 spears Grilled Asparagus - bias cut
1/2 grilled Red Onion, diced
1/4 c. Chopped Scallions
1/8 c. Diced Sundried Tomatoes
Salt & Pepper to taste

Boil potatoes whole with skin on, cook til tender and drain. Let potatoes
cool, but while still warm dice, slice or wedge and sprinkle with Rice Wine
Vinegar.

Make a simple vinaigrette with the EVOO, cider vinegar and mustard.
Add all veggies to the potatoes, toss with the vinaigrette and chill.

Recipe for 6/17/06

Backyard New England Clambake

TODD ENGLISH of Miramar and Todd's Tuscany Grill at Mohegan Sun (1999)
Servings
Serves six to eight.

Ingredients
2 pounds Red Bliss potatoes
6 or 8 chicken thighs
5 pounds fresh seaweed or rockweed (may be ordered ahead from good fish stores)
6 or 8 ears corn, left in the husk, silk removed
3 or 4 2-pound lobsters
2 pounds linguica sausage or chorizo
3 pounds soft-shell clams or steamers

Cooking Instructions
Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.
In the meantime, light a fire in a Weber grill, using hardwood charcoal. Place the seaweed and corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.
When the coals are red in the center with ash around them, the fire is ready. Place a thick layer of seaweed over the entire grill. Put the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken, and sausage on top of the lobsters, and top with the clams. Completely cover with the remaining seaweed. Cover the grill and steam-cook for 45 minutes. Serve with melted butter.

Recipe for 6/10/06

LAVENDER PANNA COTTA WITH ORANGE-WINE STRAWBERRIES
Serves 6-8 Prudence Sloane

Panna Cotta:
1 envelope unflavored gelatin
2 1/2 cups light cream
1/3 cup sugar
1 teaspoon vanilla
1 tablespoon dried lavender flowers (if old, can use up to 2 tablespoons)
3/4 cup buttermilk

In a medium saucepan add the cream. Sprinkle the gelatin over the cream. Let stand for one minute. Add the sugar, vanilla and lavender leaves. Heat the mixture until steaming to dissolve the gelatin and sugar. Let cool to tepid. Taste for strength of lavender. Strain. Add the buttermilk and stir to combine. Pour into lightly oiled ramekins. Cover with plastic wrap and chill until firm, about 2 hours for 1/2 cup ramekins. (Can be made a day ahead and held in the refrigerator.) To unmold ramekins: With a knife loosen the panna cotta around the edges. Turn over onto a plate.

Orange-Wine Strawberries:
3 tablespoon sugar
3/4 cup dry white wine
2 teaspoons cornstarch
4 cups (1 LB) sliced strawberries
2 teaspoons Grand Marnier or Orange liqueur
1/2 teaspoon clear creme de Menthe

In a medium sized saucepan bring 1/2 cup of the wine and all of the sugar to a boil. Mix together the remaining 1/4 cup of wine and cornstarch. Slowly whisk this mixture into the boiling wine and sugar. Let simmer 1 minute. Let cool. Add the sliced strawberries and liqueur. Let marinate for 1 to 8 hours depending upon the ripeness of the strawberries. Serve around the panna cotta.

Recipe for 6/3/06

Cherry Clafoutis With Almond Crust
Prudence Sloane Yield: 6 servings

2 cups pitted cherries
2 1/2 tablespoons cherry brandy (Kirsch)
2/3 cup sugar
2/3 cup light cream
1/3 cup macerating juice from fruit
3 large eggs
1 tablespoon vanilla
1 dash salt
1/2 cup flour, all purpose
6 ramekins
butter & sugar for the ramekins
Almond Crust
1/2 cup sliced almonds
2 teaspoon sugar

Toss the cherries with 2 tablespoons of the sugar and all of the liqueur - let macerate (soak) for at least one hour. Drain the fruit from the macerating liquid. In a blender, blend together all the ingredients except the flour and the drained fruit. While blending slowly add in the flour. Make sure there are no lumps. Butter and sugar the ramekins. Divide the cherries and place them in the bottom of the ramekins. Pour the batter over the cherries.
In a food processor, lightly process the almonds with the sugar.
Sprinkle the top of each ramekin with 1 tablespoon of the almond sugar. Bake in a preheated 350F oven for about 20-25 minutes or when an inserted toothpick comes out clean. Serve warm or at room temperature.
Notes:
The clafouti pudding will rise but will fall when taken out of the oven.
For low fat use 1% milk instead of cream.
For a special treat, slice the top of the hot clafouti and pour a teaspoon of Kirsch in the center just before serving.

May Wine Recomendations from Bob Chaplin

Value Burgundy from France’s Cote Chalonnaise and Mâcon

Compared to the famous Pinot Noirs and Chardonnays from the famed Cote d’Or region just south of Dijon in France’s Burgundy region, the region to the south, and just north of Beaujolais can produce excellent value red and white wines.
If you like Pinots to be earthy and sublime, and Chardonnays more minerally and transcendent, without the high price tag of the Cote d’Or, then look to wines from the Côte Chalonnaise.
In the region of the Côte Chalonnaise there are 5 village ‘appellations’ to look for producing equal amounts of red and white. Mercurey is the largest appellation. This village situated in a pretty valley and makes mainly sturdy wines though the occasional white can be found. Rully is known for it’s clean spicy whites, and the occasional soft simple red. Givry produces medium bodied reds. Montagny is further south and is a source for excellent value whites that are similar in style to its more famous northerly neighbor Côte de Beaune.
The Mâconnais region borders Beaujolais to the south and produces three times more white wine than the rest of Burgundy! This is a prime Chardonnay region producing delicious easy drinking wines that are full in body and stouter than the wines from Chalon. Mâcon-Villages is what you should look for on the label. Even better, find named villages like Lugny and Vire-Clesse or Prissé. The region is also home to one of the most popular French wines found in the States, Pouilly Fuisse. Often overpriced, the best are stout, creamy, rich and seductive.

White – (Chardonnay)
Louis Latour 2004 Macon Villages “Chameroy” - $11
Louis Jadot 2004 Macon Blanc Villages $14.75
Faiveley 2003 Mâcon-Prissé - $15
Joseph Drouhin Montagny - $16
Faiveley 2003 Montagny “Les Joncs” - $20
Bouchard 2004 Pouilly Fuisse - $25.50
Red – (Pinot Noir)
Faiveley 2003 Bourgogne Rouge - $15
Bouchard 2002 Mercurey - $18
Joseph Drouhin Laforet Bourgogne - $22
Faiveley 2003 Mercurey “Domaine De La Croix Jacquelet”- $23

Recipe for 5/27/06

Etta’s Classic Dungeness (or any type of crab) Crab Cake
From the book – “I Love Crab Cakes” by Tom Douglas

1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
5 cups fresh bread crumbs
3/4 cup chopped parsley
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound Dungeness crabmeat, drained, picked clean of shell, and lightly squeezed if wet
About 5 tablespoons unsalted butter
4 lemon wedges

In a food processor or a blender, combine the egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the motor running, slowly add the oil through the feed tube until the mixture emulsifies and forms a mayonnaise. Set aside.
Put the bread crumbs in a shallow container and mix in 1/2 cup of the chopped parsley (reserve the remaining 1/4 cup chopped parsley for the crab cake mixture). Set aside.

In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the reserved mayonnaise and the crabmeat and mix lightly to combine. Using a rubber spatula, fold in 1 cup of the bread crumb-parsley mixture. Do not overwork the mixture or the crab cakes may get gummy. Gently form 8 patties and dredge the patties lightly in the remaining bread crumb-parsley mixture. If you have time, cover the crab cakes with plastic wrap and chill for an hour or longer.

Place 2 large nonstick skillets over medium heat and add about 2 1/2 tablespoons butter to each pan. As soon as the butter is melted, add 4 cakes to each pan. Gently fry the crab cakes until they are hot through ad golden brown on both sides, turning once with a spatula, about 4 minutes per side. The internal temperature of a crab cake should be 155 degrees on an instant-read thermometer.

Recipe for 5/20/06

Garlic Sauce and Pepper Sauce for Grilled Chicken
Amad Saad – Chef at Longhouse at Mohegan Sun

Garlic sauce is a classic Lebanese sauce served over grilled chicken and fish. Pepper sauce is a very spicy sauce that is from Liberia a country in West Africa. Dip your grilled fish or chicken in the pepper sauce and then top it with a spoonful of cold garlic sauce. The two sauces contrast each other well. The cold garlic sauce and the hot and spicy pepper sauce.

Garlic Sauce
4 cloves fresh garlic
2 small boiled potatoes, red bliss (completely cooled)
6 oz cold water
8 oz vegetable oil
2 T. kosher salt
2 T. citric acid

In a food processor puree garlic and peeled potato until smooth, do not over work. Slowly add water, salt and citric acid. Then slowly add in oil until sauce thickens. You may need more oil if you like it thicker. Keep sauce cold, the emulsification may break if sauce is warmed.

Pepper Sauce
2 habanaro peppers
2 cups toasted sesame seeds
1/2 cup chili powder
2 T. salt
3 T. black pepper
1 T. cayenne
2 T. paprika
1 cup hot sauce
6 oz vegetable oil In a food processor puree first six ingredients into a smooth paste. Add hot sauce and puree. Slowly drizzle in oil. Sauce can be made ahead and stored in refrigerator.

Recipe for 5/13/06

Mile High Meringue that won’t weep
For complete article and recipe for Lemon Meringue Pie - Cook’s Country magazine June/July 2006

Meringue
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
Pinch salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling oil, cook exactly 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup into whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.

Recipe for 5/6

Penne con Le Punte d’Asparagi
(Penne with Asparagus and Marinara Sauce)
Frank Parseletti

1 1/2 pounds of asparagus
3 tablespoons olive oil
3-4 cloves garlic, minced
1 jar of Frank’s Original Marinara Sauce
3-6 tablespoons of Parmesan cheese
4 tablespoons fresh chopped parsley
Coarse ground pepper if desired
1 pound penne pasta
Cut of the bottom 1 1/2” of asparagus
Cut the remaining asparagus into bite size pieces about 1”
Separate stems form tips – wash and drain thoroughly
Place olive oil in a large sauté pan – heat until the oil is shimmering
Add garlic and sauté for a few seconds or until light brown
Add stems and sauté for about 2 minutes
Add Frank’s Marinara sauce and cook over medium heat for about 5 minutes
Add tips and cook another 2 minutes until warm through but still crispy
Cook and drain the penne to al dente
Immediately place the penne into the large skillet and toss in the pan or a large bowl if you prefer
Serve immediately
Sprinkle with the Parmesan and a dash of freshly ground black pepper

Note: This works best with the pencil thin asparagus. Shaved Parmesan makes a nice garish with the parsley.

Mediterranean Roast Fish with Tomatoes and Black Olives
Prudence Sloane

Serves 6

Base Recipe:
2 LB Cod fish fillets
4 -6 medium onions
6 tablespoons extra virgin olive oil
8-10 plum tomatoes cut into eighths
4 tablespoons black olive paste or 1/2 cup black pitted olives (Calamata, Niçoise, or other strong black olive) Preheat oven to 350F

Sauté the onions with 4 tablespoons of the olive oil over medium heat until well browned. Lightly coat the bottom of an oven proof casserole with some of the olive oil and add the fish fillets (fillets should just cover the bottom of the casserole. Fold in half if fillets are thin). Spread the olive paste (if using) over the fish. Sprinkle with salt & pepper. Cover the fillets with the cooked onions, tomatoes and black olives (if using.) Season with salt and pepper and drizzle the remaining olive oil on top. Bake for 15-30 minutes or until fish is done. Fish is done when completely opaque and will break easily when pulled apart.

Notes:
• To make this a full meal in one dish add some sliced steamed or sautéed zucchini and quartered boiled potatoes before baking.
• Or serve over stale crusty garlic bread, couscous, rice or pasta.
• This simple recipe works well with cod, pollack, haddock, hake, mackerel or blue fish.
• Delicious served Mediterranean style at room temperature.

To make this dish with Franks Marinara sauce, use the black olives instead of the black olive paste and 2 cups (more or less) of Franks Marinara sauce instead of the tomatoes.

Cranberry-Pecan Baked Brie
Sent by a listener

2/3 cup pecan halves
1/3 cup dried cranberries
1/4 cup honey
2 tablespoons butter, melted
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger 1 whole round of brie cheese, 13-15 ounces
Assorted crackers or French bread

Preheat oven to 350 degrees.
In a bowl, combine nuts, cranberries, honey, butter, zest, cinnamon and ginger. Place brie in baking dish. Top with nut mixture. Bake until brie is heated through, 12-15 minutes. Carefully transfer to serving plate. Serve with bread or crackers.

Recipe for 4/29
Roasted Eggplant, Tomato, and Mozzarella Casserole
Serves 8

4 pounds eggplant, peeled or unpeeled and cut into 1/4” slices.
1 tablespoon salt
1 (15-ounce) container whole milk ricotta cheese
2 large eggs
2 heaping tablespoons minced fresh basil
3/4 cup shredded Parmesan cheese
5 cups canned plain tomato sauce
2 (12-ounce) whole milk mozzarella balls

This casserole is a simpler relative of eggplant Parmesan, with roasted eggplant instead of fried. You can use the Italian, baby purple, or white eggplant in place of the more common globe eggplant for this dish, but all need to be salted first to remove the bitterness.
Sprinkle both sides of the eggplant with salt and layer between double layers of paper towels. Let stand 15 minutes.

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper and brush with olive oil. Discard the paper towels and place the eggplant on the baking sheet. Roast for 10 minutes, turning once, until soft and browned. Remove from the oven and decrease the heat to 350 degrees (unless you are preparing the casserole in advance). In a small bowl, combine the ricotta, eggs, basil, and half of the Parmesan.

Place 1/2 cup of the tomato sauce on the bottom of the baking dish. Layer with one-third of the eggplant in overlapping slices, one-third of the mozzarella, and half of the ricotta mixture. Drizzle with 2 cups of the tomato sauce. Repeat, ending with a layer of eggplant. Top with the remaining tomato sauce. Sprinkle with the remaining Parmesan and the mozzarella. (The casserole can be covered and refrigerated at this point. Allow it to return to room temperature before baking.)
Bake, uncovered, for 45 to 50 minutes, until bubbling hot. Let stand for a few minutes before cutting.
To reheat: Bake uncovered at 350 degrees for 15 minutes, or until warmed through. To bake onsite, allow the chilled uncooked casserole to return to room temperature before baking according to the directions above. Serve immediately.

Recipes for 4/22
Grilled Marinated Flank Steak with Garlic & Parsely Sauce
Prudence Sloane

Marinade:
3 tablespoons soy sauce
1/4 cup Worcester sauce
1/4 cup minced shallots
1/4 cup extra virgin olive oil

Parsley Garlic Sauce:
4-5 medium cloves of garlic
1-2 cups loosely packed flat parsley leaves
3 tablespoons extra virgin olive oil (more or less)
2 teaspoons white wine vinegar (optional)
Tabasco (optional)

Marinate the steak for one hour at room temperature or up to overnight in the refrigerator. Scrape off the marinade into a small saucepan with any leftover marinade.

Over a hot grill or a hot grill pan, grill the steak until one side is browned with grill marks. Turn over and brown the other side. Flip the steak every 2-3 minutes or turn down the temperature of the grill pan and turn often. Cook until desired doneness. Let rest for 10 minutes before slicing
.
Boil the marinade for 3 minutes to kill bacteria. Remove from the heat. With the motor running drop the garlic cloves into the food processor. Process until chopped. Remove the chopped garlic and add to the warm marinade. Process the parsley with the olive oil and vinegar. Add to the warm marinade. Slice the steak thinly, across the grain, at an angle. Toss with the parsley garlic sauce and season with salt.

Recipes for 4/15
Avocado Hummus
Submitted by a listener - Irma Volmar

1 medium avocado, pitted and chopped
1 cup canned chic peas or garbanzo beans drained
1/3 cup chopped onions
2 large garlic cloves, minced
3 tsps. lemon juice
1 tsp. hot sauce
1 tsp. ground cumin

Puree all the ingredients together and serve on Ritz Crackers or toasted Pita Chips

This is one of the best recipes I’ve found for a potato gratin. No tedious layering needed and since the potatoes are partially cooked before going into the oven it always comes out soft and creamy. - Prudence

Classic Potato Gratin
by Katherine Alford
Serves 4 to 6

For a more pronounced crust, sprinkle three tablespoons fo heavy cram or grated Gruyere cheese on top of the potatoes after forty-five minutes of baking.
1 large garlic clove, peeled and smashed
1 tablespoon butter, softened
2 1/4 cups half and half
1 1/4 teaspoon salt
1/8 teaspoon round black pepper
Pinch grated nutmeg
Pinch cayenne pepper (optional)
2 pounds potatoes, peeled and sliced 1/8th inch thick or less

1. Adjust oven rack to center position and heat oven to 350 degrees. Rub bottom and sides of 5 to 6 cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.
2. Bring half and half, salt, pepper, nutmeg, cayenne (if desired), potatoes, and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid with just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
3. Pour potato mixture into prepare dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
4. Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes. Let rest 5 minutes and serve.

Recipes for 4/15

Lamb with Prunes
The Book of Jewish Food by Claudia Roden
Serves 6

1 large onion, finely chopped
2 garlic cloves, finely chopped
4 tablespoons peanut or light vegetable oil
2 lbs boned lamb shoulder or fillet of neck, cubed and trimmed of excess but not all fat
Salt and pepper
1/2 teaspoon saffron powder
12-1 teaspoon ginger
1/4 teaspoon nutmeg
1 lb pitted prunes
2 teaspoons cinnamon
1-3 tablespoons honey or sugar (optional)
1 tablespoon sesame seeds
1/2 cup blanched almonds or 1/2 cup coarsely chopped walnuts

Fry the onion and garlic in the oil till soft. Add the meat and turn to brown it lightly all over. Add salt, pepper, saffron, ginger, and nutmeg. Cover with water, stir well, and simmer for 1 1/2 hours, or until the meat is very tender, adding a little water if it becomes too dry. Add the prunes, cinnamon, honey or sugar (if using), and plenty of black pepper to mitigate the sweetness. Simmer about 15-20 minutes longer. The sauce should be reduced.

Toast the sesame seeds and almonds or walnuts separately in a dry pan. They should be only very slightly toasted. Serve the lamb hot, sprinkle with sesame seeds and almonds or walnuts.

Braised Chicken with Lemon, Olives, and Thyme
Elissa Alman, Author of 'Big Food'

3 tablespoons extra virgin olive oil
1 3-to-4 pound chicken, cut up into 8 pieces, giblets reserved
2 cloves garlic, finely minced
3 cloves garlic, peeled and smashed
8 sprigs fresh thyme
2/3 cup chicken stock
1 cup dry white wine, or white vermouth
Juice of 1 large Meyer lemon, approximately 1/3 cup
2 lemons, cut into eighths
3/4 cup pitted green olives, preferably Spanish or French
1/2 cup pitted black olives, preferably cured in oil
Coarse salt and fresh black pepper to taste

Preheat oven to 350 degrees.

In a 12-inch straight-sided saute pan, heat olive oil until it is rippling but not smoking. Add chicken pieces, skin side down, taking care not to crowd the pan (do in batches, if necessary). Brown pieces well on skin side, remove to a platter, and carefully wipe excess fat out of the pan. (You should still be left with approximately 1 1/2 tablespoons of oil in the pan.)
Add minced garlic to pan, and saute slowly until soft. Lay 4 sprigs of thyme over garlic, and return chicken pieces, skin side up, to pan, arranging them on top of the thyme.
Add mashed garlic cloves and giblets, scattering them in and around the chicken. Season lightly with salt and coarse ground black pepper.
Add broth, lemon juice, and the wine. Bring to a slow boil, uncovered. Reduce heat to a simmer, add lemon wedges to the pan, and scatter the remaining thyme sprigs over the chicken. Add olives, cover, and place in oven for 45 minutes, basting frequently with the pan sauce.
Remove cover, increase heat to 425 degrees, and continue to cook for an additional 15 minutes. Let dish rest for 5 to 8 minutes before serving directly from pan. Makes 4 servings.
Serve in warm, shallow bowls with rice. A light-bodied white wine, such as a Sauvignon Blanc or a Sancerre. For something more traditionally Mediterranean, try a dry, lightly fruity rose: Domaine Tempier Bandol Rose 2000 ($25) or Bonny Doon's Vin Gris de Cigare ($12) will complement the dish perfectly.

Recipe Featured 4/1/06
Sopa de Lima (Lime Soup)
8 servings

10 oz chicken breasts
1 head of garlic
pinch of oregano
1 sprig of fresh cilantro
salt to taste
1 lb white onion
14 ox green sweet pepper
7 oz tomato
oil for frying
6 limes
2 chicken bouillon cubes
4 tortillas cut in strips and fried

Cook the chicken, along with garlic, oregano, cilantro and salt, in two quarts of water. When done, remove the chicken from broth and shred it. Strain the broth.
Chop the onions, pepper and tomatoes and sauté over low heat in small amount of oil until transparent.

Add to chicken broth along with the juice of 4 limes and chicken bouillon and cook for 10 minutes. Strain the broth.

Use a deep dish to serve the tortilla, chicken and slice of lime in hot chicken broth.

Cochinita Pilbil (Pork in banana leaf)
8 servings

3 lbs pork (leg or loin)
salt, pepper, garlic
6 oz annatto paste
2 cups sour orange juice (peel before squeezing) or use 1/2 orange fresh orange juice and 1/2 fresh lime juice
2 banana leaves
oregano leaves
1 lb refried black beans
1 lb red onion for pork Cut the pork into pieces. Season with salt, pepper and garlic.

Dissolve the annatto paste in sour orange juice and add to pork. Let stand for and hour or more (the longer, the better).

Place banana leaves in bottom of cooking pot; add meat and oregano leaves and cover with remaining banana leaf. Cover tightly or seal with aluminum foil, and bake at 300 degrees for about 1 hour or until very tender.
Serve with refried black beans and red onion.

Annatto Paste

4 tbsp annatto seeds
1 tsp crushed oregano leaves
1 tsp cumin
1/2 tsp ground back pepper
12 peppercorns
10 cloves of garlic, peeled
4 cloves
salt to taste
mild white vinegar or sour orange juice to taste

Grind dry ingredients well together and gradually add vinegar or orange juice to form a thick paste.

Recipe Featured 3/25/06

The Fudge Recipe you’ve all been waiting for:
Zippity-Do-Da Fudge
by Marci and Chef James

Only takes 10 minutes

3 cups chocolate chips
1 can (14 ounce) sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla extract
1 cup chopped nuts

Microwave the butter and milk together until warm. Add the chocolate chips. Microwave for 30 seconds to 1 minute (depending upon your microwave). Stir. Continue microwaving and stirring until the chocolate chips are melted. Add the nuts and vanilla. Stir to combine. Pour the fudge into a buttered pan. Place in the refrigerator for one hour or until chilled.

Recipe Featured 3/18/06
Caribbean Fish Stew
from The Healthy Slow Cooker by Judith Finlayson

For 3 1/2 to 6 quart slow cooker

2 tsp cumin seeds
6 whole allspice
1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, minced
2 tsp dried thyme leaves, crumbled
1 tsp turmeric
1 tbsp grated orange or lime zest
1/2 teaspoon cracked black peppercorns
1 can (28 oz) tomatoes, including juice, coarsely chopped
2 cups fish stock
salt
1-2 Scotch bonnet peppers, minced
2 cups sliced okra
1 1/2 lbs skinless grouper fillets, cut into bite-sized pieces
8 ox shrimp, cooked, peeled and deveined
1/2 cup finely chopped dill, optional

In large dry skillet over medium heat, toast cumin seeds and allspice, stirring, until fragrant and cumin seeds just beginning to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. Set aside.
In same skillet, heat oil over medium heat for 30 seconds. Add onions, and cook, stirring, until softened, about 3 minutes. Add garlic, thyme, turmeric, orange zest, peppercorns an reserved cumin and allspice and cook, stirring, for 1 minute. Add tomatoes with juice and fish stock and bring to a boil. Season with salt to taste. Transfer to slow cooker stoneware.

Cover and cook on Low for 6 hours or on High for 3 hours. Add chili peppers, okra, fish fillets and shrimp. Cover and cook on High for 20 minutes, until fish flakes easily with a fork and okra is tender.
Stir in dill, if using.

Recipe Featured 3/11/06
Steamed Brown Bread
sent in by Josephine

1 cup rye flour
2 cup corn meal
1 cup whole wheat flour
1 1/3 cup chopped raisins
2 tsp baking soda
1 tsp salt
Stir in 3/4 cup molasses
2 cups sour milk or buttermilk
butter for greasing mold

Generously grease a 1-quart pudding mold or 1- pound coffee can. Combine the flours, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the raisins.
Fill the mold or coffee can with batter. It should come up about tow thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
Place in a deep baking pan and fill the pan with boiling water, to come up the side of the mold.
Place in a preheated 359-0 degrees F oven and allow to steam for 2 hours, checking the water level after 1 hour. Check by sticking a skewer into the bread. It will come out clean when done. Remove the string and foil and allow to cook for one hour before unmolding. Makes one loaf.
Note: Coffee cans with the easily removable inner aluminum seal should not be used.

NO Recipe Featured 3/4/06

Recipe Featured 2/25/06
Jambalaya
From the CD Soul In Yo Bowl by Johnny Jambalay and his Cajun Lightfoot Band

Holy Trinity:
1/2 cup onion
1/4 cup Bell Pepper
1/4 cup Celery
2 tomatoes, diced
1 8-oz. can tomato sauce
1 lb smoked sausage
2 cups turkey or chicken, deboned
3 cups rice
3 cups chicken or turkey stock
Creole seasoning to taste

Cut sausage and brown in a thick pot stirring regularly on medium heat. Add seasoning and spices and sauté till soft. Add tomatoes, sauce and the turkey or chicken. Simmer 20 minutes. Add rice and stock. Bring to a boil. Lower heat and simmer 30 minutes. Turn off. Allow to stand 15 minutes. Fluff out.