PECAN CHOCOLATE CHUNK COOKIES

Here is a great way to make use of some late summer fruit. These
cookies are so rich you can serve them as a dessert even after an
elegant dinner party. (Makes 34 cookies)

2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 large eggs
9 ounces bittersweet or semisweet chocolate
3/4 cup dried apricots, quartered
1 cup tart cherries
1 cup pecans, coarsely chopped

Preheat oven to 375 degrees. In a bowl, whisk together flour, baking
soda, baking powder, and salt. In another bowl (or in your food
processor), beat together butter and sugars until light and fluffy.
Add eggs one at a time, beating well after each addition, and beat in
flour mixture until just combined.

Chop the chocolate into 1/2-inch pieces and stir into batter with
apricots, cherries, and pecans. Working in batches, drop the dough by
heaping tablespoons about 2 inches apart onto ungreased baking sheets.
Bake about 12 minutes or until they are done. Cool cookies on baking
sheets for at least 5 minutes, then remove to a platter or (even
better) a rack. They will keep in an airtight container for up to 5
days.


SMOKY EGGPLANT RELISH
This little gem complements nearly every kind of meat, fish, or fowl.
Try it with lamb. Try it with a grilled steak. Try it by itself!

2 medium eggplants, cut into rounds about 1/2 inch thick
salt
1 red onion, peeled and cut into rings about 1/2 inch thick
1/3 cup olive oil
more salt
freshly ground black pepper
1 tablespoon garlic
6 tablespoons balsamic vinegar
3 tablespoons more olive oil
2 tablespoons chopped Italian parsley

Fire up the grill. Rub eggplant all over with salt. Place it in a
colander and let it drain for 20 minutes or so. Pat it dry with paper
towels. Rub both the eggplant and the onion rings with olive oil,
salt, and pepper. Grill them until they are nicely browned and
softened throughout. Remove them from the grill and, when they have
cooled slightly, dice them and place them in a medium-sized bowl.
Whisk together the remaining ingredients with more salt and pepper,
and toss well.

SEA BASS POACHED IN SOY SAUCE

Poaching fish might sound dull in comparison to grilling or broiling
it, but when you poach it in a spicy sauce it's a whole different (and
less fattening) game. This dish is almost as easy as boiling water and
a hundred times tastier. (Serves 4)

1/2 cup dark soy sauce
1/2 cup water
2 bunches of scallions, trimmed and cut into 2-inch lengths
1 teaspoon minced ginger root
1 fresh green or red chile, seeded, de-veined, and minced
4 pieces black sea bass

Place all ingredients except the bass in a skillet just large enough
to hold the fish. Turn the heat to medium high and bring the sauce to
a boil. Add the fish and bring it to a gentle boil. Cook about 8
minutes, turning the fish over once or twice, until it becomes coated
with a nice brown glaze and is cooked through. Serve with white
basmati rice, spooning the sauce over all. Garnish with more
scallions.

MELON AND GOAT CHEESE SALAD

Since all kinds of juicy melons are now available in groceries
year-round, don't wait till the middle of the summer to try this
wonderfully refreshing salad. You will need a melon scoop to make the
melon balls, but it goes remarkably quickly. (Serves 4)

20 watermelon balls
20 cantaloupe balls
5 tablespoons fresh goat cheese
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
8 basil leaves, finely chopped
salt and freshly ground pepper

Divide the watermelon and cantaloupe balls evenly among four plates.
Sprinkle bits of goat cheese around the plate. Whisk together the oil
and vinegar, and drizzle it over the melon and cheese. Spread the
basil leaves around in as decorative a way as you can, and season all
with salt and pepper

FLAN DE QUESO CREMA

No dessert in the world is in greater demand than this one. How can
you go wrong with sugar, cream, and eggs? You can't. (Serves 12, but
make two because you'll want to keep one for yourself.)

1/2 cup sugar
1 14-ounce can sweetened condensed milk
14 ounces cold water
6 ounces cream cheese
4 eggs
1 teaspoon vanilla extract
a pinch of salt

Melt the sugar in an 8-inch cake pan (preferably a coated one). To do
this, put the pan directly over a medium burner and stir continually.
After a few minutes, the sugar will actually liquefy and become a dark
golden-brown (or caramel) color. Tip the pan to make the liquid cover
the bottom evenly and begin to go up the sides of it. Place the pan in
the freezer.

Preheat the oven to 350 degrees and place inside it a roasting pan
(big enough to hold the cake pan) half filled with water.

Pour the condensed milk into a large bowl. Blend the water, cheese,
eggs, vanilla, and salt in a blender or food processor until very
smooth. Whisk this into the bowl with the condensed milk. Pour it all
through a wire sieve into the cake pan you have removed from the
freezer.

Carefully lower the cake pan into the pan of simmering water. Close
the oven and bake for 50 minutes. Check for doneness. Remove the flan
from the oven and let it rest at room temperature for an hour. Then
refrigerate it overnight and, just before serving, invert and unmold
it. Run a non-serrated knife around the edge penetrating to the
bottom, then twist the pan back and forth to make sure the custard is
free from the mold. Invert a deep serving plate over the top, reverse
the two, and listen for the flan to drop. The lovely caramel you made
will then be on top. If some of it is still left in the pan, either
scrape it out onto the flan or set the pan over a very low flame until
it softens enough to pour out.

ROASTED CHICKEN POT PIE

You won't be needing your box of Bisquick for this one. Not only that,
but most recipes for pot pie call for simple boiled chicken. What
could be more bland? Instead, use flavorful leftover roasted chicken
and mashed potatoes. If you're not the kind of person to have leftover
roasted chicken lying around the refrigerator, then stop by the local
deli and pick one up. And pick up some mashed potatoes, too, because
you'll need them for this hearty and wonderful dish. (Serves 8)

the remains of a roasted chicken, pulled from the bone and chopped
(about 1 and 1/2 cups in all)
2 cups leftover mashed potatoes
1 can cream of chicken soup
1/2 cup dry white wine
2 recipes piecrust

Use your hands to mix together well the chicken and mashed potatoes.
It's best to do it on a chopping block where you can really make a
mess. Roll out the first piecrust and place it in a pie pan. Fill it
with the chicken-potato mixture. Mix together the soup from the can
and the wine, and spoon it over the pie. Roll out the other piecrust
and place it on top. Crimp it and make small incisions for steam to
escape. Bake at 375 degrees for approximately one hour. Let cool for 8
minutes and serve piping hot with a huge green salad and the rest of
the wine you opened.

FISH TACOS

Haven't we all basically been bored with tacos since college days, if
not before? Once you taste a taco made with red snapper, your boredom
will be a thing of the past. Whatever you do, do not substitute
store-bought salsa for the real thing. (Serves 4)

2 tablespoons achiote paste
4 tablespoons lime juice
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon salt
4 small snapper fillets
8 flour tortillas, warmed

Combine the achiote, lime juice, olive oil, garlic, cumin, and salt.
Rub the mixture into both sides of the fish. Cover with plastic wrap
and refrigerate for 2 hours. Preheat grill, brush the fish with olive
oil, and grill for 4 minutes on each side. Set aside to cool. Then
flake the fish.

habenero salsa:
4 small Italian tomatoes, chopped
1/4 cup minced red onion
3 tablespoons chopped cilantro
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin
the juice of two limes
1 teaspoon finely chopped habenero pepper
2 jalapeno or hot banana peppers
salt

Mix all ingredients in a small glass bowl. Place pieces of the flaked
fish in each tortilla and top with as much salsa as you want.

TANDOORI SHRIMP

Everyone has heard of tandoori chicken, but here is something even
better. The shrimp are as colorful as the tandoori marinade itself,
and the addition of coconut milk to the yogurt really smoothes it out.
(Serves 4)

1/2 cup lemon juice
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
16 jumbo shrimp, shelled and de-veined

Whisk together the lemon juice, garlic, and ginger. Place prawns in a
shallow baking dish and cover with the marinade. Let sit 15 minutes.
Drain and pat the prawns dry.

1/2 cup plain yogurt
1/4 cup coconut milk
1/4 cup finely chopped red onion
1 tablespoon crushed garlic
1 teaspoon finely chopped ginger
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon white pepper
4 metal or wooden skewers that have been soaked

Mix together all ingredients. Place shrimp back in the baking dish and
cover with the marinade. Refrigerate for 1 hour. Thread four shrimp on
a skewer and grill for 3 to 4 minutes on each side. Serve with rice
and an Asian cucumber salad.

FRESH CORN CHOWDER WITH ROASTED PEPPERS

You'll never buy pre-made chowder again once you have tasted this
wonderful Mexican soup. The farmer's cheese is an especially unusual
addition. (Serves 4)

3 large ears fresh sweet corn, shucked, or 3 cups frozen shoepeg corn,
defrosted
4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 and 1/2 tablespoons cornstarch
2 cups milk
2 large fresh hot chiles (preferably poblanos), roasted and peeled,
seeded, and diced
1 cup heavy cream
1 teaspoon salt
1/2 cup crumbled farmer's cheese
2 tablespoons chopped parsley

If you are using fresh corn, cut it from the cob with a sharp knife.
Place the corn in a food processor. Heat half the butter in a small
skillet, add the onion, and fry until soft, about 7 minutes. Stir in
the garlic and cook another minute. Scrape the mixture into the
processor with the corn along with the cornstarch and 1/4 cup of
water. Process until smooth.

Melt the remaining butter in a large saucepan over medium heat. Add
the corn puree and stir constantly for several minutes until thick.
Whisk in the milk, then simmer for about 15 minutes over low heat,
stirring often. Strain the soup through a mesh sieve. Rinse out the
pan, return the strained soup to it, and stir in the diced chile
pepper and cream. Season with salt and pepper, and simmer over medium
heat for a few minutes more, stirring frequently. When you are ready
to serve it, thin the soup with additional milk if it has become too
thick. Garnish it with the fresh cheese and chopped parsley.

ROASTED POTATO SALAD WITH GRILLED SALMON AND ASPARAGUS

I have never seen any dish disappear faster at a picnic than this one.
The grilled and roasted flavors were meant to be together. (Serves 8)

8-12 new potatoes (depending on size)
2 tablespoons olive oil
sea salt
freshly ground pepper
2 small salmon fillets
1 bunch baby asparagus, trimmed
1/4 cup bottled Italian dressing
the juice of one lemon
1 bunch scallions, chopped
1/2 cup mayonnaise
1 cup sour cream
1 clove garlic minced
2 tablespoons capers
1 tablespoon minced dill weed
1 tablespoon minced Italian parsley

Quarter the new potatoes and, in a large bowl, coat them with the
olive oil, salt, and pepper. Roast in a roasting pan at 400 degrees
for 45 minutes or until tender and golden brown on the outside.
Meanwhile, marinate the salmon and asparagus in the Italian dressing
and lemon for at least 20 minutes. Grill (or roast) them together
until done, approximately 20 minutes. Remove them from the grill to
cool. Place the cooled potatoes, salmon, and asparagus in a large
ceramic bowl. Add the chopped scallions. Whisk the remaining
ingredients together and gently fold it into the salad.

It is a meal unto itself.

APPLE-PECAN PIE

This brings together the best of two traditional southern desserts.
It's sweeter than many apple pies but less cloying than most pecan
pies. And best of all, there's no messy corn syrup to deal with!
(Serves 8)

4 Granny Smith apples, cored and sliced
3/4 cup chopped pecans
4 tablespoons butter
4 tablespoons brown sugar
1 tablespoon flour
2 recipes piecrust (or use the pre-made fold-out kind from the dairy
case at the grocery)

Heat the butter in a large, heavy-bottomed skillet (preferably copper)
and sauté the apples until they just begin to soften. Toss in the
pecans and sauté for about 5 more minutes. Sprinkle the sugar over all
of it and stir to coat well. Remove from heat and sprinkle in the
flour.

Roll out the first piecrust and carefully place it in the bottom of a
pie pan. Pour the apple-pecan mixture in, spreading it evenly. Then
roll out the second piecrust and place it on top. Use a paring knife
to make decorative gashes that will allow the steam to be released as
the pie bakes. Bake it for 45-50 minutes in a 375-degree oven. In the
last 5 minutes of baking, brush the top crust with milk or egg white
to give it a nice golden-brown finish.

RUM-RAISIN FRENCH TOAST

Now here's a perky way to start off your Sunday morning! As many an
ice-cream lover knows, the flavor of raisins and rum together is
heavenly. (Serves 2)

4 slices raisin bread (preferably from your local baker)
2 eggs
1/4 cup milk
4 tablespoons best-quality rum (the darker, the better)
generous sprinklings of nutmeg
1 tablespoon (or slightly more) butter

In a large bowl, beat the eggs vigorously. Whisk in the milk, the rum,
and the nutmeg. Place all four pieces of bread in the egg mixture and
let them soak for about 5 minutes. Heat the butter in a heavy,
nonstick skillet. When it is very hot (but not smoking), place the
pieces of soaked bread on it and fry until golden brown. Flip them and
repeat on the other side. Serve with pure maple syrup.

CRAB SALAD WITH ASPARAGUS

This brightly colored dish is such a hit at lunchtime, you'll want to
serve it for dinner, too. In fact, I recommend at least doubling, if
not quadrupling, the recipe. (Serves 4)

1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon chopped capers
2 tablespoons chopped shallots
1 pound lump crabmeat picked over for cartilage
salt to taste
freshly ground pepper to taste
1/2 pound baby asparagus, very lightly steamed
1 small red onion, thinly sliced
extra virgin olive oil to taste
balsamic vinegar to taste

In a small mixing bowl, combine the mayonnaise, Dijon, garlic,
tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season
with salt and pepper. Set aside. In another mixing bowl, combine the
asparagus and the onion. Season to taste with the olive oil, balsamic
vinegar, and salt and pepper. To serve, divide the asparagus mixture
between four plates and mound the crab salad in the center of each
plate. Garnish with parsley.

PICKLED GRAPES

Although pickling is not something most people think of doing with
grapes, this relish is particularly lovely to look at and provides an
unusual combination of flavors. It's wonderful with ham, turkey, or
any roasted meat or fowl, and it looks festive on the table at holiday
time.

1 cup white sugar
1/2 cup brown sugar
1 and 1/2 cups white vinegar
2 tablespoons crushed coriander seeds
1 tablespoon ground cinnamon
7 whole cloves
1 teaspoon salt
a 2-inch piece of ginger, peeled and sliced into dime-sized slices
3 red jalapeno peppers, seeds in, diced
1 and 1/2 cups red grapes
1 and 1/2 cups green grapes

In a large saucepan, combine the white and brown sugar, vinegar,
coriander seeds, cinnamon, cloves, and salt. Mix well and bring to a
boil over moderately high heat. Remove from heat, then add the ginger,
the peppers, and the grapes. Mix thoroughly and allow to stand for one
hour. These will keep, covered and refrigerated, for a very long time.

GOLDEN BROWN PARSNIPS: THE FRENCH FRY ALTERNATIVE

Here is a zippy and more nutritious version of the old favorite,
french-fried potatoes.

2 firm parsnips, peeled
3/4 cup olive oil
3/4 cup canola oil
sea salt

Instead of a knife, use the vegetable peeler to slice the parsnips
into very thin shoestrings. When you have a very large pile of them,
place them in a bowl of ice water. Heat the oil to smoking in a fryer
pan or large skillet. Drain the parsnips and pat them dry with paper
towels. Fry them in batches in the hot oil. (They will cook much
quicker than potatoes, so keep a close eye on them.) Drain them on a
plate lined with paper towels. Sprinkle them with lots of sea salt.
Serve with malt vinegar or anything else you like on french fries.

ORANGE HOLLANDAISE SAUCE FOR SALMON (SERVES 6-8)

Instead of the usual lemon-butter-dill mixture for your salmon fillets
or steaks, try this zingy, zesty sauce drizzled over it.

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
cayenne pepper to taste

Melt butter slowly, then let it cool to lukewarm. In a food processor,
combine egg yolks, lemon juice, and salt by turning the motor on and
off briefly. With the processor running, add the warm butter in a
stream. Add the remaining ingredients and blend until well combined.

FETTUCCINE WITH TOMATO AND BASIL (SERVES 4)

Instead of blending the basil into pesto, in this recipe you use the
whole leaves. It is colorful and very fresh tasting.

3/4 pound quality dried egg fettuccine
5 medium-sized ripe tomatoes, peeled and chopped
1 and 1/2 cups packed, fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 cup finely chopped onion
2 cloves minced garlic

Fill a large kettle with water and bring it to a boil for the pasta.
In a saucepan, heat the oil over moderate heat, then add the onions.
Stir and fry until golden, about 8 minutes, then add the garlic and
stir for another minute. Stir in the tomatoes and salt and pepper to
taste. Simmer for about 20 minutes. Meanwhile, cook the pasta until
done and drain in a colander. Stir the chopped basil into the sauce.
In a large pasta bowl, toss the fettuccine with the sauce and lots of
Parmesan cheese.

BEET PUREE (SERVES 4)

A remarkably colorful and tasty side dish, it will look like you're
serving little jewels.

1 bunch of small beets (about 5), tops removed
2 tablespoons cold butter
1/2 teaspoon sea salt
freshly ground pepper

Boil the beets for about 20 minutes in an open pot. Test for doneness.
Drain them and let them cool. The peels will come right off when you
start them with a knife. Place the peeled beets in a food processor
and process until they turn into little beads. Add the butter, salt,
and pepper and whir for a few more seconds. This dish is best served
at room temperature, but you can also chill it if you want to make it
in advance.

NAVY BEAN PUREE (SERVES 4)

Here is a variation on hummus, made with navy beans instead of
garbanzos. In parts of the Middle East, it's eaten for breakfast
spread on bread, the way Americans eat toast and jelly. The
pomegranate juice gives it an unusual flair.

one 16-ounce can navy or canellini beans
6 teaspoons bottled pomegranate juice
5 tablespoons olive oil
3/4 teaspoon sea salt
freshly ground black pepper

Puree the beans in a food processor. Add the juice and all but one
tablespoon of the olive oil, then mix. Season with salt and pepper,
and place the mixture in a medium-sized bowl. Drizzle it with the
remaining olive oil and serve with bread or crackers.

ZUCCHINI HUMMUS (SERVES 4-6)

The shredded vegetable added at the end gives this traditional
Middle-Eastern dish both color and extra nutrition.

2 cloves garlic, peeled
2 cups cooked or canned chickpeas
4 tablespoons lemon juice
1/2 teaspoon kosher or sea salt
3 tablespoons tahini (sesame paste)
2 tablespoons water
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
1/2 small zucchini, very finely shredded

Place the garlic in a food processor to mince it. Add the next five
ingredients and blend until very smooth. Add more water if needed for
smoothness, then add the spices and blend again. Empty the contents
from the food processor into a bowl. Gently fold in the shredded
zucchini and the olive oil, and sprinkle with more paprika. Serve with
warm pita bread.

KOREAN DIPPING SAUCE (SERVES 4)

An alternative to your standard dip for veggies, this works equally
well as a seasoning for rice or even pasta dishes. (This recipe serves
4, but you can make it in larger quantities.)

3 tablespoons Japanese soy sauce
3 tablespoons sesame oil
3/4 teaspoon sugar
1 teaspoon roasted and lightly crushed sesame seeds
red pepper flakes

Combine all ingredients. Let sit for at least a half hour at room
temperature. Mix again before serving. Pass the bowl around.

GORGONZOLA STUFFED CHICKEN BREASTS (SERVES 4)

The mixture of various cheeses makes the neutral chicken breast come
to life. This is a great dish for a small dinner party.

4 shallots, minced
2 cloves of garlic, minced
3 tablespoons of olive oil
1 cup of chicken broth
the juice of one lemon
2 tablespoons of fresh, minced tarragon
1 bay leaf
1 cup of heavy cream
salt and pepper to taste
1 small onion, chopped
6 ounces of gorgonzola cheese, crumbled
1/2 cup of bread crumbs
4 whole boneless, skinless chicken breasts
4 tablespoons of mascarpone cheese, divided in fours
1/4 cup of Romano cheese

In a small saucepan, saute the shallots in one tablespoon of the olive
oil. Add the chicken broth, lemon juice, tarragon, and the bay leaf.
Bring it to a boil, lower the heat, and simmer until the mixture is
reduced by half. Add the cream. Bring it to a boil again and reduce it
by a quarter. Discard the bay leaf, season the sauce with salt and
pepper, and set it aside.

In a small skillet, saute the onion in the remaining olive oil until
it is golden; let it cool. In a bowl, combine the egg whites,
gorgonzola, bread crumbs, onion, and more salt and pepper to taste.

On each chicken breast, place a tablespoon of the mascarpone, followed
by 1/4 of the other cheese mixture. Fold the chicken breast together
over the cheese and secure it with a toothpick. Place them all in a
small buttered casserole or oven-proof skillet. Pour the reduced
broth-cream sauce over the top and bake for approximately 35 minutes.
Sprinkle with Romano cheese and bake for 5 more minutes.

GINGER-FLAVORED LIMEADE (MAKES TWO TALL GLASSES)

This is an unusual variation on the old summer favorite. It's tart,
sweet, and tangy all at once.

10 tablespoons freshly squeezed lime juice
8 tablespoons of sugar
1/2 teaspoon finely grated fresh gingerroot
1 and 1/3 cups water
lots of ice cubes

Mix the lime juice and sugar in a small bowl. Put the grated ginger in
a small strainer. Lower the bottom of the strainer into the sweetened
lime juice and stir the ginger around with a spoon while it is still
in the strainer. Lift up the strainer and discard any remaining ginger
pulp. Divide the ginger-flavored lime concentrate into two tall
glasses. Add half of the water to each, along with some ice cubes, and
stir vigorously.

SOY SAUCE EGGS (SERVES 4)

This recipe gives new meaning to the concept of deviled eggs. They can
be eaten immediately after preparation or kept in a tightly sealed
container and taken on a picnic. (You can easily double this recipe.)

4 large hard-boiled eggs, peeled and cooled
2 tablespoons of vegetable oil
4 cloves garlic, peeled and mashed
1/4 cup dark soy sauce
2 tablespoons dark brown sugar

Using a sharp, pointed knife, score the eggs lengthwise so that the
lines are at 1/4-inch intervals at the widest part of the eggs. Do not
let the lines intersect anywhere because you want the eggs to stay
intact.

Put the oil in a small, heavy saucepan over medium heat. Add the
garlic and stir it until it browns lightly. Add the soy sauce and
sugar, then mix, bringing it to a simmer. Turn the heat to low, add
eggs, and continue to cook, tossing them gently to cover with the
sauce mixture. Keep doing this until the sauce is reduced to a thick
syrup. Remove them from the syrup when they are nicely coated with it.

RICE WITH SPINACH IN COCONUT MILK (SERVES 4)

This is one of those perfect one-dish meals, with all the nutrients a
person could want--and ten times the taste.

1 package of washed baby spinach
1 onion, peeled and diced
2 tablespoons of olive oil
1 teaspoon of best quality curry powder
1 package of Goya Sazon seasoning mix
1 package of baby spinach
1 and 1/2 cups Basmati rice
1 16-ounce can of coconut milk

Rinse the spinach in a colander. Saute the onion in the olive oil
until it is golden. Add the seasonings and stir for about one minute.
Add the spinach and stir gently until it begins to wilt. Add the rice,
stir again, then add the coconut milk. Bring the mixture to a boil and
then immediately turn it to a gentle simmer. Cover and let cook for 20
minutes. Serve it with chutney and an Indian bread, such as kulcha or
poori.

PORK CHOPS AND APPLES IN A WINE SAUCE (SERVES 4)

This is a much simplified version of a French reduction sauce. No
fruit in the world goes better with pork than apples.

2 tablespoons of olive oil
1 tablespoon of butter
4 thick loin pork chops
1 very large apple, sliced into crescents
4 cloves of garlic, left whole
1/2 cup of Looza pear juice
1/2 cup of dry red wine
salt
freshly ground pepper

In a large, heavy skillet (preferably copper), brown the pork chops in
the olive oil and butter. When you flip them over, add the garlic and
apples and allow them to saute for a few minutes. Splash in the pear
juice, followed by the wine, bring it to a boil, and then let it
simmer until the pork chops are done (about a half hour). By this
time, the juice-wine mixture will have reduced by half. Season with
salt and pepper, and serve with mashed potatoes.

BRAISED BABY CARROTS (SERVES 2-4)

Vegetable recipes are sometimes needlessly complicated by requiring
you to steam the vegetables before sautéing them. But sautéing them
until they are ready to eat is simpler and will make them tastier.

20 baby carrots, cleaned
1 tablespoon butter
1 heaping tablespoon brown sugar
the juice of half a lemon

If the baby carrots are small enough, leave them whole. If they are
longer than one inch, cut them in diagonals. Melt the butter in a
medium-sized heavy saucepan and toss in the carrots. Over medium heat,
continue to cook them until they begin to soften a bit, about 7
minutes. Sprinkle in the brown sugar. Stir well to coat. Add the lemon
juice. Cover the pan and continue cooking for another 8 minutes or
until the carrots have reached the texture you desire. They are best
if still slightly crunchy inside.

YELLOW PEPPER SOUP (SERVES 4)

The creams in this soup enrich its flavor, adding body and smoothness.
You can eat it either hot or cold.

3 large yellow bell peppers, seeded and chopped into one-inch pieces
2 cups half and half
kosher salt
1/4 cup crème fraiche
1/2 teaspoon paprika

In a medium pot over medium-low heat, simmer the peppers in 1 and 3/4
cups of the half and half until they are tender, about 15 minutes.
Puree them with the half and half in a blender or food processor until
smooth. Put the mixture through a strainer, sprinkle in the salt, and
press it through.

In a small bowl, whisk the creme fraiche and paprika until it is
blended and stiff. Add salt to taste. Refrigerate until ready to use.

Whip the remaining half and half. In a medium saucepan, bring the soup
to a boil. Remove from heat and quickly whisk in the half and half to
create a frothy consistency. Pour the soup into

INDIAN CAULIFLOWER SOUP

Here's a soup that's equally delicious served warm in the wintertime
or cold in the summertime. It is smooth and mildly spiced. Even
children love it, perhaps because the finished product is the color of
pumpkin pie. (If you want to make it easier on yourself, substitute 1
tablespoon best quality curry powder for all of the spices after the
grated ginger. It won't be as deeply flavorful, but it will still be
pleasing.)

1 large potato, peeled and diced
1 small head of cauliflower, chopped
1 onion, chopped
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon fresh grated ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon black mustard seeds
2 teaspoons ground coriander
4 cups vegetable or chicken stock
1 and 1/2 cups plain yogurt
salt and freshly ground pepper
fresh cilantro for garnish

Saute the potato, cauliflower, and onion in a large pan. Cover with
1/2 cup of water and simmer with the lid on for 10 minutes. Add the
garlic, ginger, and spices. Stir well and cook for another 3 minutes,
stirring occasionally. Pour in the stock and season with the salt and
pepper. Bring to a boil again and simmer for another 20 minutes.
Remove from heat and put half of the mixture into the bowl of a food
processor. Process until smooth, then return it to the pan. Stir in
the yogurt, check for seasoning again, and garnish with the cilantro.
Serve it hot or chill it overnight. This soup works well as a first
course or a main dish.

SPICY PEANUT SAUCE

Indonesian-type peanut sauces do not have to take hours to cook. Here
is one that is good either drizzled over grilled meat or as a dipping
sauce for cooked or raw vegetables. It's also a wonderful sauce for
noodles.

1/2 cup peanut butter
4 cloves of garlic, peeled
3 jalapeno or cayenne peppers, seeded and chopped
5 teaspoons soy sauce
juice of 2 limes
4 teaspoons tamarind paste or red wine vinegar
4 teaspoons sugar

Mix all ingredients in a food processor or blender until smooth. If
you're using it on noodles, you may want to add a little warm water to
liquefy the consistency.

SURF AND TURF, REVISITED

Here's a splendid way to please a crowd of almost any age. The only
work the cook has to do is a little shucking and boiling. Let the
guests deal with the peeling and eating.

1 tablespoon crab boil
1 tablespoon butter
18 small Yukon Gold potatoes left whole
8 ears of corn, shucked and broken in half
1 package kielbasa sausage, cut into 1-inch slices
1 and 1/2 pounds large shrimp

Place the crab boil and the butter in the bottom of a very large
kettle with about a cup of water. Put a vegetable steamer over the
water. Drop all of the potatoes onto the steamer and bring the water
to a boil. Let the potatoes cook for about 8 minutes, then add the
corn and sausage. Cook another 4 minutes, then add the shrimp. When
the shrimp is perfectly pink, the whole pot is ready to eat. Dump it
all into an extremely large bowl, leaving in some of the
butter-spice-water mixture. Put it in the center of the table, give
each diner a plate, and let them dig in. Serve with Tobasco or other
hot sauce on the side. It's best with be

GLAZED FILET MIGNON

Many recipes call for meat to be marinated. Good steak, however,
should never be marinated. Anything placed in a marinade is being
cooked, and no steak worth its weight in marbling needs extra cooking
time. Instead, here is a wonderful reduction sauce for filets.

1/2 cup soft bread crumbs made from day-old bread
1 tablespoon unsalted butter
3 tablespoons bottled horseradish, drained
2 teaspoons Dijon mustard
salt and freshly ground pepper
4 filet mignons
1 tablespoon olive oil
1 medium onion, thinly sliced
2 teaspoons minced garlic
3/4 cup red wine

In a 350-degree oven, toast the breadcrumbs on a baking sheet until
dry, 5-10 minutes. Melt the butter in a small, heavy skillet over
medium heat and add breadcrumbs, horseradish, and mustard. Stir until
crumbs are golden brown, about 10 minutes.

Season filets generously on both sides with salt and pepper. In a
heavy skillet large enough to hold them all without crowding, heat the
oil over high heat. When hot and smoking, add filets and brown 1
minute on each side. Reduce heat to medium high and cook 3-4 minutes
more on each side for rare to medium rare. Transfer steaks to a warm
platter.

Pour off all but 1 tablespoon of the fat in the skillet and add the
onion and garlic. Cook over medium heat until soft, about 5 minutes,
stirring occasionally. Pour in wine and bring to a boil, scraping up
any browned bits from the bottom of the pan. Continue to cook until
the liquid is reduced and syrupy, and season it to taste with salt and
pepper. Spoon the onion mixture around the filets on the platter,
sprinkle steaks with breadcrumbs, and serve. Serves 4.

SMOKED SALMON SANDWICHES

Salmon was meant to be eaten not just with bagels but with dark
breads, especially those known as "peasant breads." This recipe makes
use of several foods of Russian origin. (Serves 2-4)

1 small cucumber, peeled, halved, and cut into about 16 sticks
1 small red onion, peeled and cut crosswise into thin slices
1/2 cup sour cream
1 and 1/2 tablespoons chopped drained capers
2 teaspoons bottled horseradish, drained
1 round loaf of peasant bread
6-8 thin slices of smoked salmon
16 fresh chives
1 cup watercress sprigs

Set cucumbers and onions aside. In a small bowl, stir together sour
cream, capers, horseradish, and salt and pepper to taste. Slice the
bread into 8 even slices. Spread four of the slices with a tablespoon
each of the sour cream mixture. Place a layer of salmon over this,
followed by 4 cucumber slices, a few onions, 4 chives and about 1/4 of
the watercress. Dollop more sour cream on top and cover with a dry
slice of bread. Do the same for each sandwich. Garnish the plates with
additional watercress and chives. This makes a fine lunch or picnic
dish.

GRITS CAKES

A better name for these might be "fancified cornmeal mush" or
"southern-fried polenta." In any case, they sure beat polenta from a
box or those mush logs you might remember from your grandma's
refrigerator. (Serves 4)

4 cups chicken broth
2 and 1/2 cups old-fashioned stone-ground yellow grits
1/2 cup heavy cream
freshly ground pepper
1/2 cup cornmeal
1/2 cup olive oil

Line a 9-inch square pan with wax paper. In a heavy saucepan, bring
the broth to a boil and slowly stir in the grits. Simmer, stirring
constantly, for 10 minutes. Stir in the cream and simmer, still
stirring, another 10 minutes. Season it with the salt and pepper. The
grits will be thick. Pour the mixture into the baking pan, smoothing
the top with a spatula, and cool. Chill for at least two hours or
overnight.

PARTY ON! BLACK BEAN SALSA

This bean salad gets soaked up by the tortilla chips faster than any
salsa in town. You can even play around with the recipe, adding some
of your own favorite salsa ingredients. (Serves 6)

1 box frozen white shoepeg corn
1 16-ounce can Cuban black beans
1 small red onion, peeled and diced
1 Italian tomato, finely chopped
1 half-bunch cilantro, finely chopped
the juice of two limes
1 jalapeno pepper, seeded, de-veined, and finely chopped
sea salt to taste

Mix all ingredients in a medium glass bowl. Let stand at room
temperature for at least 15 minutes before serving. You can make it
ahead and chill it, but bring it back to room temperature before
serving. It's especially tasty with blue corn tortilla chips.

FLAVORFUL VEGETABLE STOCK

Those who prefer not to cook with meat stocks are left at sea when it
comes to the many recipes calling for chicken or beef stock. Canned
vegetable stock, to put it bluntly, tastes terrible--like a
combination of aluminum and artificial onion powder. But this
vegetable stock is so flavorful that even if you regularly use chicken
stock, you may want to make the switch. (Makes 9 cups)

3 onions, chopped
3 tablespoons unsalted butter (or olive oil, if you prefer)
2 leeks, washed well and chopped
2 carrots, chopped
2 celery ribs, chopped
1/4 pound mushroom caps, chopped
1 cup potato peel
12 cups cold water
1/4 cup lentils
6 garlic cloves, unpeeled
1/2 teaspoon black peppercorns
1/2 teaspoon thyme, crumbled
1/2 teaspoon tarragon
1 bay leaf
1/2 bunch fresh parsley
1 teaspoon sea salt

In a stockpot, cook the onions in butter or oil or medium heat,
stirring until golden. Add leeks, carrots, celery, mushrooms, potato
peelings, and 1/3 cup of water. Simmer, covered, for 5 minutes. Add
all the rest of the ingredients. Simmer, uncovered, for two hours.
Pour the stock through a fine sieve into a heatproof bowl and cool to
room temperature.

Store in the refrigerator. It will keep for one week. (Or you can
freeze it for up to 3 months.) Skim the fat from the top before using
it.

SMOOTH AND FLAWLESS GARLIC BREAD

The one time you want to use garlic powder instead of real cloves is
in making garlic bread. Cloves can become overwhelming and make the
bread taste bitter. Italians use olive oil instead of butter to make
it, too--not only does this give an added dimension of flavor, it also
keeps the bread from burning.

1 loaf French or Italian bread
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon garlic powder

Heat the oven to 425 degrees. Cut bread into 1-inch slices without
cutting through to the bottom of the loaf. Mix the olive oil, parsley,
and garlic powder. Using your hands, spread it all over the bread,
inside and out. Wrap it in aluminum foil and bake for about 15 minutes
or until heated through. In the last 5 minutes of baking, open up the
foil to make the bread crispier.

INDONESIAN CHICKEN BREASTS

You can make this with whole chicken breasts or with boneless ones.
The advantage of the boneless is that they are lower in fat and easy
to slice and work well on a serving platter. The advantage of the
whole ones is that they have more flavor. Serves 4.

1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Make a marinade out of the first 5 ingredients. Pour it over the
chicken and refrigerate for several hours, turning it occasionally to
make sure every part of the chicken get coated with it. Heat the grill
and remove the chicken from the marinade. Grill the chicken and the
bell pepper for about 15 minutes, using the leftover marinade as you
do so. To serve, cut chicken and the pepper diagonally into 1-inch
slices.

HOISIN SPARERIBS

Just when you thought you'd never find the genuine article outside a
Cantonese restaurant, along comes this easy and yummy recipe. Serves
4.

4 tablespoons hoisin sauce
2 tablespoons fish sauce
2 tablespoons peanut oil
4 cloves garlic, crushed
2 pounds of pork ribs, cut crosswise

Rub the meat with the sauce to coat well. Cover and allow the ribs to
marinate in the refrigerator for 2 hours. Grill over a medium fire,
turning once or twice until the ribs are slightly charred and cooked
through. Let them cool slightly. At this point, they will be easy to
cut. Cut them into bite-sized pieces with a meat cleaver. Serve with
additional hoisin sauce.

BASIL LEMON PORK CHOPS

This may be the world's easiest marinade with a secret ingredient you
won't believe. What will give the dish even more zest is grilling
melon slices along with the pork chops. Be sure to brush some of the
marinade on the melon, too. Serves 4.

1 12-ounce can frozen lemonade concentrate, thawed
1/2 cup basil leaves, cut into thin strips
4 tablespoons olive oil
1 or 2 cloves garlic, crushed
4 loin pork chops, at least 1-inch thick

Mix the first four ingredients. Reserve 1/4 cup of the marinade to
brush on while grilling. Pour the rest of the marinade over the pork
chops, and refrigerate them for 2 hours, turning once in the process.
Grill them for approximately 20 minutes, turning them once and basting
them. Serve with the melon wedges and rice.

BLACK BEAN CAKES

These little gems are served in many restaurants, especially at Happy
Hour time, yet a recipe for them is hard to come by. Here is one that
tops even the tastiest restaurant, but you must serve it with
guacamole to bring out its best! Serves 4.

1 16-ounce can Cuban black beans
1 egg
4 scallions, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup crumbled corn flakes or the breadcrumbs of your choice
several dashes hot sauce
2-3 tablespoons olive oil
cornmeal for dredging

Mix all ingredients in a glass bowl. Place the bowl in the
refrigerator for a half hour. When the mixture has chilled and set,
bring it to the counter and shape it into four balls. Heat the oil in
a nonstick frying pan. Dredge each bean-ball lightly through the
cornmeal and drop it gently onto the hot oil. Flatten it (gently
again) with a spatula. Let them fry for about 4 minutes on each side.
Drain on paper towels and serve with your favorite salsa, dollops of
sour cream, and the requisite guacamole.

THE PERFECT POTATO SOUP

You don't have to be of Irish descent to love this one. It's so simple
and yet the perfect blend of flavors. Serves 4.

4 russet potatoes, peeled and diced
5 leeks, trimmed, cleaned, and thinly sliced, including the tender
green part
1 14 and 1/2-ounce can chicken broth
2 cups water
a generous pinch of dill weed
fresh chopped parsley
fresh chopped chives
1 cup half and half
freshly ground pepper

Put the potatoes, leeks, chicken broth, and water into a large
heavy-bottomed kettle. Bring just to a boil, then turn the heat down
to simmer. Simmer partially covered for 20 minutes or until vegetables
are tender.

Pass the soup through a food mill or processor, then return it to the
pan. Add the herbs and whisk in the half and half. Season with pepper
and salt, if needed.

MILK PUNCH

Now is the time to begin planning your party beverages--or to
cure your insomnia. Here is an interesting little variation on eggnog.
You might call it eggnog's cousin. Better keep the children away from
it, though--it packs a wallop! Serves 6 (if you're not real thirsty).

7 cups whole milk
1 cup half and half
1 and 1/2 cups best quality bourbon
2 cups powdered sugar
2 tbsp. vanilla extract

Whisk the ingredients in a large bowl and pour it into a glass
pitcher. Chill it in the freezer until the punch is slushy, about an
hour. Just before serving, pour it into glasses (or even julep cups)
and dust with freshly ground nutmeg. Keep it in mind for your Kentucky
Derby party, too.

FENNEL GRATIN

This may be the world's dreamiest side dish. It is beautiful to look
at and almost sinfully good to taste and swallow. Serves 4.

2 bulbs fennel, trimmed and halved lengthwise (4 pieces in all)
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
salt and freshly ground pepper
1 and 1/2 cups hot chicken stock
4 tablespoons heavy cream
freshly ground nutmeg
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350. Arrange fennel in a 10-inch clay or other baking
dish. Scatter the butter and garlic around the fennel. Season with
salt and pepper. Add chicken stock and bake until tender and browned,
about 90 minutes.

Preheat the broiler. Spoon the cream over the fennel, sprinkle nutmeg
over the cream, then sprinkle the cheese on top of that. Broil until
golden, about one minute.

LAMB SHANKS WITH GARLIC

You've got to try them to believe them. The meat is so tender it
practically falls away from the bone by itself. If you're a lamb chops
fan, this just might replace them in your affections. Serves 4.

4 lamb shanks, outside fat removed
Kosher or sea salt
3 tablespoons of olive oil
15 cloves of garlic, unpeeled
4-5 tablespoons of water
1/4 teaspoon of each of the following: dried rosemary, dried tarragon,
dried basil
3/4 cup very dry white wine (the Italian Frascati works well and is
inexpensive)
chopped fresh parsley
freshly ground pepper

In a heavy pan with a tight-fitting lid, brown the salted shanks in
the olive oil. When they have begun to brown on the second side, toss
in the garlic, lower the heat, and continue to cook them for 1 and 1/2
hours in their own juices. Turn them occasionally. Sprinkle the shanks
with the herbs. When all liquid has disappeared and they begin to
sizzle, add a spoonful of water from time to time so that a touch of
liquid remains always in the bottom of the pan.

When all the liquid has been used and the meat again begins to sizzle,
move it to a plate, pour off the fat from the pan, and de-glaze the
pan with the white wine, scraping and stirring with a wooden spoon to
dissolve the little carmelized pieces. Put this entire mixture through
a sieve to get rid of the garlic hulls, then return it to the pan.
Keep it simmering until it is reduced by half and considerably
thicker--there should be only enough sauce to coat the shanks of lamb.
Return the meat to the pan, warm it through, and sprinkle it with
parsley and freshly ground pepper. Serves 4.

GARLIC AIOLI

This is it: the ideal party spread--for everything from crunchy French
bread to grilled fish or chicken. Make a double batch because it will
disappear fast. Serves 6.

6 garlic cloves, peeled and halved
1/2 teaspoon coarse sea salt
1 egg yolk
1 cup extra virgin olive oil
the juice of one lemon

You can do this with a mortar and pestle or a food processor. Grind
the garlic, add the salt and egg yolk, and beat until the egg turns
lighter in color. Very, very slowly, drizzle in the olive oil,
followed by the lemon juice. Stir constantly. Season to taste. You may
also add herbs for a variation.

CREAMY GARLIC SOUP

Despite the large quantity of garlic in this smooth and wonderful
concoction, the soup has a mild and creamy taste, which is a result of
both the cooking time and the particular blend of flavors. Serves 4.

3 tablespoons butter
6 large garlic cloves
1/4 cup all-purpose flour
2 and 1/2 cups chicken stock
2/3 cup dry white wine
1 teaspoon dried thyme
1 teaspoon dried tarragon
salt and pepper to taste
1 egg yolk
2/3 cup half and half
3/4 cup ground almonds

Melt butter in a large saucepan. Slightly crush the garlic, then cook
it in the butter for 2-3 minutes. Do not let it turn brown. Stir in
the flour, and gradually blend in the stock, using a wire whisk. Stir
in the wine and herbs. Season with salt and pepper and simmer for 10
minutes. In a large bowl, beat the egg yolk and half and half. Strain
the stock mixture into the cream bowl, whisking constantly.

Clean the pan and return the mixture to it. Stir in the almonds and
reheat without boiling.

VIETNAMESE STEAK SALAD

This is the ideal one-dish meal. But don't serve it to guests who are
squeamish about spicy, zesty food. In Vietnam, the traditional name
for the dish is Shaking Beef. It's bright, crunchy, and bold! Serves
4.

3/4 lb. strip or porterhouse steak
5 cloves garlic, minced
1 teaspoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon salt
3 teaspoons olive oil
1 bunch scallions, chopped
1 tablespoon vinegar
freshly ground black pepper
red pepper flakes, to taste
2 cups watercress, cleaned, with heavy stems removed
1 bunch cilantro, chopped
fresh mint

Rub the steak with 4 cloves of the garlic. Sprinkle on the fish sauce,
the sugar, the salt, and the olive oil. Rub it again. Let it marinate
for at least an hour.

Fire up the grill. Marinate the scallions and the remaining clove of
garlic in the vinegar. Grill the steak for 5 minutes on each side.
Remove it from the grill and let it cool for about 8 minutes. Slice it
into thin cubes. Toss it together with all remaining ingredients in a
large bowl, and serve it with rice.

CLASSIC FRENCH CASSOULET

This recipe is a bit time-consuming but definitely worth the
effort--especially for that dinner party you have been putting off.
It's a guaranteed crowd-pleaser. Serves 8 or more.

1 pound assorted dry beans (2-1/2 cups)
4 and 1/2 cups cold water
1 tablespoon instant chicken bouillon granules
dash ground cloves
4 bay leaves
1 3-1/2-pound broiler-fryer chicken, cut up
1 to 2 tablespoons olive oil
3/4 pound boneless lean pork, cut into bite-sized pieces
3/4 pound boneless lean lamb shoulder chops, cut into bite-sized
pieces
2 onions, large, cut into thin wedges
2 carrots, medium sliced (1 cup)
3 cloves garlic, minced
1 and 1/4 cups dry white wine
1 14.5-ounce can tomatoes, undrained and cut up
2 teaspoons dried thyme, crushed
1 teaspoon pepper
3/4 cup dry breadcrumbs
3 tablespoons margarine or butter, melted
2 tablespoons parsley snipped

In an 8- to 10-quart Dutch oven, combine beans with enough water to
cover. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove
from heat. Cover; let stand for 1 hour. Drain beans; rinse.

In the same Dutch oven, combine drained beans, the 4 and 1/2 cups cold
water, bouillon granules, and cloves. Add bay leaves. Bring to
boiling; reduce heat. Simmer, covered, for 1 and 1/2 hours. Discard
bay leaves.

Meanwhile, in a large skillet brown the duckling or chicken in hot oil
(omit oil if duckling or chicken is not skinned) over medium-high heat
about 10 minutes or until brown, turning occasionally. Remove duckling
or chicken from skillet, reserving drippings in pan.

Cook pork in the reserved drippings for 5 to 6 minutes or until no
longer pink; remove pork. In the same skillet cook lamb or beef for 8
to 10 minutes or until brown. Remove meat; drain fat from skillet.

In the same skillet, cook onion wedges and carrots about 5 minutes or
until tender. Add garlic; cook for 30 seconds more. Add pork, lamb or
beef, and onion mixture to bean mixture in the Dutch oven; stir to
combine.

To the same skillet, add 1/4 cup of the white wine. Heat and stir to
scrape up browned bits in bottom of skillet. Add to Dutch oven along
with the remaining 1 cup wine, undrained tomatoes, thyme, and pepper.
Arrange duckling or chicken pieces atop. Bring to boiling; reduce
heat. Cover and simmer for 1 hour. (At this point, mixture can be
cooled, then stored in the refrigerator, covered, for up to 3 days.)

Bake, covered, in a 375-degree oven for 45 minutes (1 hour, if
chilled). Combine breadcrumbs, margarine or butter, and parsley.
Sprinkle atop cassoulet; bake, uncovered, 15 to 20 minutes more or
until crumbs are brown.

BEAUTIFUL, BRIGHT SPINACH SALAD

The two colors of wonderfully shaped tomatoes in this salad contrast
winningly with the dark green of the spinach. The goat cheese gives it
its zing. Serves 4.

10 ounces fresh baby spinach, cleaned and stemmed
1 pint of yellow pear tomatoes, cleaned and stemmed
1 pint of red grape tomatoes, cleaned and stemmed
1/2 cup red onions, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
salt
freshly ground black pepper
8 ounces goat cheese, crumbled

In a large salad bowl, combine the spinach, tomatoes, and onions. Mix
well. Add the oil and vinegar. Season with salt and pepper. To serve,
mound the greens in the center of each serving plate. Crumble the
cheese over the salad and serve.

LAMB PATTIES

When they hear the word "lamb," most people automatically think
"chops" or "leg of," but there are actually some quite tasty things
you can do with the cheaper cuts as well. Even children love these
lamb patties. Serves 6.

1 and 1/2 pounds ground lamb
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons chopped mint
2 teaspoons herb seasoning mix
2 teaspoons ground cumin
1 teaspoon ground chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg
3 tablespoons olive oil

In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning
mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6
large patties. Fry over medium-high heat in olive oil. Drain and serve
on buns the way you would hamburgers with your favorite condiments.

COCONUT TEMPURA SHRIMP

Here is a new twist on Tempura, the famous Japanese fried food. This
one is sort of like Japan meets India. Serves 6.

2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
1 cup grated fresh coconut
1 cup ice-cold soda water
salt
1 pound large shrimp, peeled, deveined, and tail on
Creole seasoning
a jar of mango chutney
1 plantain
1 tablespoon cilantro, finely chopped

Preheat the fryer. In a medium-sized mixing bowl, combine the flour,
cornstarch, egg, coconut, and soda water. Mix well to make a smooth
batter. Season with salt. Season the shrimp with Creole seasoning.
Holding the tail of the shrimp, dip in the batter, coating completely
and shaking off the excess. Fry the shrimp in batches until golden
brown, about 4 to 6 minutes. Remove and drain on paper towels. Season
with Creole seasoning.

Peel the plantains. Slice the plantains thinly, lengthwise. Fry them
until golden brown. Remove and drain on paper towels. Season with
Creole seasoning.

Mound some mango chutney in the center of each plate. Lay the shrimp
around the chutney. Garnish with fried plantains and cilantro.

BRATWURST AND CABBAGE

The secret to grilling great bratwurst is to precook it, not in water
but in beer. This gives it plenty of moisture and even more flavor.
Here is a real crowd-pleasing recipe from Emeril Lagasse's television
show. Serves 6-8.

8 links of fresh bratwurst
4 (8-ounce) cans of beer
8 ounces bacon, chopped
2 cups julienned onions
freshly ground black pepper
1 small head of cabbage, cored and shredded
salt
2 tablespoons chopped garlic
1/4 cup whole grain mustard
8 egg hot-dog buns

Preheat the grill. Place the beer in a saucepan, over medium heat.
Bring the liquid to a boil. Add the sausages and cook for 10 minutes.
Remove from the sausages from the liquid, reserving the liquid. Set
the sausages aside. In a large saute pan, over medium heat, render the
bacon until crispy, about 6 to 8 minutes. Remove the bacon and set
aside. Discard all the bacon fat except for 1/4 cup. Place 1/4 cup of
the fat back into the pan and add the onions. Season with black
pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage.
Season with salt and pepper. Continue to saute for 4 minutes or until
the cabbage is tender. Stir in the garlic, mustard, and 2 cups of the
liquid from the sausages. Bring the liquid to a simmer and cook for 8
to 10 minutes, stirring occasionally. Re-season with salt and pepper.
Place the sausages on the grill and cook for 2 minutes on each side.
To serve, place the sausages between each bun. Top each sausage with
some of the smothered cabbage. Serve it with potato salad.

CHINESE CRISPY FISH

This is one of those dishes you thought you could get only in a
Chinese restaurant. But here is a recipe similar to ones you will find
in Chinatown. It's the genuine article. Serves 4.

1 whole flounder (about 1 1/2 to 2 pounds)
1 cup flour
salt
freshly ground black pepper
1/4 cup peanut oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 ounces dried wooded ear mushrooms, soaked in warm water for 30
minutes and drained
2 cups chicken stock
1 tablespoon cornstarch
2 teaspoons finely chopped parsley leaves

Rinse and pat-dry the whole fish. Preheat the frying pan. Season the
flour with salt and pepper. Dredge the fish in the seasoned flour, on
both sides, reserving the flour. Shake off any excess flour. Fry the
fish over high heat until golden brown, about 3 minutes on each side.
Remove from the oil and drain on paper towels. Season with salt and
pepper. In the same saute pan, add the shallots and garlic. Season
with salt and pepper. Saute for 1 minute. Add the mushrooms. Season
with salt and pepper. Saute for 1 minute. Add 1 3/4 cup of the chicken
stock. Dissolve the cornstarch in the remaining stock. Bring the stock
to a boil. Stir in the cornstarch mixture. Boil the liquid for 2
minutes and then reduce to a simmer. Add the fish fillets and simmer
for 3 to 4 minutes. Re-season and stir in the parsley. To assemble,
place the fried fish on a large platter. Spoon the sauce over it.
Serve immediately.

TEQUILA MARINATED SPARERIBS

You've heard of marinating meat in wine, and you've heard of
marinating it in beer, but now you're going to hear about marinating
it in a little mescal.

1 rack of pork spareribs (about 3 pounds)
salt
freshly ground black pepper
1 cup olive oil
juice from 4 limes
1/2 cup gold tequila
1 onion, finely chopped
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Season the ribs with salt and pepper. In a small mixing bowl, whisk
the oil, lime juice, tequila, onions, garlic, jalapenos, and cilantro.
Season with more salt and pepper. Place the ribs, meat side down, in a
glass baking dish. Pour the marinade over the ribs, coating each side
completely. Cover with plastic wrap and refrigerate overnight (at
least 12 hours), turning every couple of hours. Remove from the
refrigerator and bring the ribs to room temperature.

Preheat the grill on low. Place the ribs, meat side down, and grill
them, turning and basting every 15 minutes. Cook for about 1 1/2 to 2
hours, or until the ribs are tender. Remove from the grill and slice
into individual ribs.

UKRAINIAN BORSCHT WITH RED PEPPER

This recipe uses a bell pepper to add sweetness to the traditional
Russian soup and a walloping amount of black pepper to add spice.
These ingredients contrast nicely with the coolness of the sour cream
and crunchiness of the cucumber. (Serves 4)

1 pound fresh beets, washed, trimmed, and peeled
2 tablespoons red wine vinegar
the juice of one lemon
4 cups beef stock
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 rib celery with leaves, coarsely chopped
1 red bell pepper, seeded, de-veined, and coarsely chopped
1/2 teaspoon dried dill
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup sour cream
1 cucumber, peeled, seeded, and diced

Grate the beets in a food processor. Combine the vinegar and lemon
juice in a small glass bowl. Stir in the 1/2 cup of the grated beets.
Set aside. Place the remaining beets, the stock, carrot, onion,
celery, red bell pepper, dill, salt, and pepper in a large pot. Bring
to a boil. Cover and simmer on low for 20 minutes or until the
vegetables are tender.

Puree the mixture in batches in the processor. Pour into a serving
bowl. Stir in the reserved beets and the vinegar and lemon juice.
Chill the soup for at least 4 hours. Before serving, check the
seasonings and, if necessary, add more lemon juice or vinegar. Garnish
each serving with a spoonful of sour cream and chopped cucumbers. Add
grated hardboiled egg, too, if you like. It's especially good soaked
up with brown bread.

BEEF WITH MUSTARD GREENS

Even young children believe that this way of jazzing up hamburger meat
beats the heck out of boring old Americanized tacos. This one is from
Costa Rica. (Serves 4)

4 slices bacon
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 package baby spinach leaves (or other greens)
1 teaspoon salt
freshly ground pepper
the juice of one lemon and one lime
1 teaspoon sugar
1/2 teaspoon paprika
8 flour tortillas, warmed

In a large skillet, cook bacon till crispy crisp. Drain on paper
towels and crumble. To the drippings, add the ground beef, onion, and
garlic. Cook till meat is brown and onion is tender but not brown.
Drain off all fat and stir in the greens along with the salt and
pepper. Cover and simmer for 10 minutes.

Make a sauce out of the crumbled bacon, the lemon and lime juices,
sugar, and paprika. To serve, place the meat on a pile of steaming
rice and pass around the warmed tortillas. Pour sauce over the top of
the mixture before folding the tortillas.

CHICKEN IN WINE SAUCE

This festive dish from El Salvador is without a doubt the most clever
and delicious way to stew a chicken. It's got a lot of the same
ingredients as the traditional arroz con pollo, except in this case
the rice is cooked separately from the chicken. (Serves 4)

1 chicken, cut up
2 tablespoons olive oil
1 medium onion, chopped
3/4 cup dry red wine
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 large cloves garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 large green or red bell pepper, chopped
12 pitted prunes, halved
12 pimiento-stuffed olives
1/4 cup tomato paste
2 tablespoons capers

Rinse the chicken pieces and pat them dry. In a large skillet over
medium-high heat, brown the chicken on all sides for about 15 minutes.
Remove the chicken and add the onion to the drippings. Fry till tender
and golden. Drain off excess fat. Return chicken to the pan along with
the liquids and all of the spices. Simmer for 25 minutes.

Stir in the green pepper, the prunes, olives, tomato paste, and
capers. Cook and simmer 20 more minutes or till chicken is fork
tender. Skim off fat. Transfer chicken and all sauce to a serving
platter. Pass the steamed rice around with it.

SOUTHWEST SALSA

Here is the perfect marriage of guacamole and salsa. Try it on black
bean cakes for a double whammy. Serves 6.

1 cup whole kernel corn
1 small red onion, diced
1/4 cup chopped fresh cilantro
the juice of two limes
1 tablespoon olive oil
1 medium avocado, cut into bite-sized pieces
1 large clove garlic, finely minced
1 16-ounce can black beans, drained and rinsed
salt to taste

Mix all ingredients. Let stand at room temperature for a half hour.

SPICY STUFFED MUSHROOMS JAMBALAYA
If you're having company over or serving your family a Cajun meal,
here's a terrific first course. The stuffing is spicy and flavorful,
and no one can stop after eating one. Serves up to 12, but probably
more like 6.

1 lb large, fresh mushrooms
2 tbsp butter
1/2 c finely chopped yellow onion
1/2 c finely diced pepperoni
1/4 c finely chopped green pepper
1/4 tsp garlic, pressed
2 c crushed Ritz cracker crumbs
3 tbsp grated Parmesan cheese
1 tbsp chopped parsley
1/2 tsp seasoned salt
1/4 tsp oregano
1/8 tsp pepper
1 c chicken broth

Preheat oven to 325 degrees. Wash mushrooms and drain; remove stems
and chop. Melt butter in a skillet; add onion and saute 5 minutes. Add
pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes,
until tender. Add crumbs, cheese, parsley, salt, oregano, and pepper.
Mix well; stir in broth.

Spoon stuffing into mushroom caps, rounding the tops. Place in a
shallow pan with about 1/4 inch water. Bake 25 minutes. Serve
immediately.

HAM TETRAZINNI


Anyone can make chicken tetrazinni; why not try it with ham next time?
This recipe is also a good way to use leftover spaghetti and ham.
Serves 6.

6 tbsp butter
6 tbsp flour
2 c milk
Salt and pepper, to taste
1/2 c shredded cheddar cheese
1 4-oz can mushrooms, undrained
2 tbsp diced pimientos
2 c diced cooked ham (or more)
1/2 lb spaghetti, cooked and drained
1 c buttered bread crumbs

Grease 3-qt casserole. Melt butter in saucepan; blend in flour.
Gradually add milk, salt, and pepper, stirring constantly until
thickened. Add cheese; stir until blended. Add mushrooms (and liquid),
pimientos, and ham.

Arrange spaghetti in the casserole. Pour ham mixture over, then
sprinkle with buttered breadcrumbs. Bake at 350 degrees for 20-30
minutes.

SWEET RED PEPPER AND CRAB BISQUE


The addition of red bell pepper adds color and flavor to the
traditional smooth richness of bisque. Serve this soup with brunch or
as a main course, with green salad and crusty bread. You can make the
bisque up to two days ahead; cover and refrigerate it after pureeing.
Serves 4.

2 tbsp butter
1 c finely chopped onion
1 c chopped celery
1 c chopped red bell pepper
1-1/4 tsp Old Bay or other seafood spice blend
3 c fish stock or bottled clam juice
1/2 c diced peeled russet potato
1/2 c half and half or skim evaporated milk
1 lb crabmeat

Melt butter in heavy medium saucepan over low heat. Add onion, celery,
bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.
Add stock and potato; bring to a boil. Reduce heat, cover partially,
and simmer until potato is very tender, about 30 minutes.

Working in batches, puree soup in blender. Return soup to saucepan.
Add half and half; bring to a simmer. Mix in crab. Season to taste.
Cover; let stand 1 minute. Ladle into bowls.

ROASTED VEGETABLE MELANGE


This assortment of roasted vegetables, served with rice or noodles, is
a delicious accompaniment to almost any main dish. Serves 4.

1/2 lb fresh mushrooms, cleaned
2 red or green peppers, cored and quartered
1 sm eggplant, peeled and cubed
1 med onion, quartered
1 tsp salt
Freshly ground pepper to taste
2 tbsp olive oil

Preheat oven to 400 degrees. Place all ingredients in a bowl and toss
to coat with oil. Spread vegetables on a lightly greased baking sheet;
bake 20 minutes until they're tender and beginning to brown.

COUNTRY CAPTAIN


This dish, known throughout Georgia and much of the southern United
States, dates to the early 1800s. There are several versions of its
origin. One story says that it was introduced to Savannah by the
captain of a vessel that plied the spice route from India. Another
tale says that it's named for the native non-commissioned officers in
India--"Country Captains." A known fact is that it was the favorite
entree of President Franklin Roosevelt, introduced to him by his cook
at Warm Springs, Georgia.

1 frying chicken, cut in pieces
1/2 c flour
salt and ground pepper, to taste
2 tbsp vegetable oil
2 tbsp butter
1/2 c finely chopped onion
1 clove garlic
3/4 c finely chopped green pepper
1 c sliced mushrooms
1/2 c raisins
1 tbsp curry powder
1 tsp thyme
2 c chopped canned tomatoes
1/2 c toasted, slivered almonds

Dredge chicken in flour seasoned with salt and pepper. Shake off
excess. Heat oil and butter in a heavy skillet large enough to hold
chicken in one layer, or cook in batches. Brown chicken on all sides;
remove from pan.

To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry
powder, and thyme, stirring until vegetables are wilted. Add tomatoes
and salt and pepper to taste. Bring to a boil, stirring, and add
chicken pieces, skin side up. Cover and cook until chicken is cooked
thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds,
and chutney on the side.

BROCCOLI SALAD


Offer this salad as a luncheon main course, or serve it alongside a
meat main course. Its unexpected mix of ingredients is intriguing and
delicious.

1 bunch broccoli
1 lg red onion, chopped
1/2 lb fresh mushrooms, trimmed and sliced
6 hard-boiled eggs, cut in wedges
garlic power, salt
1 c mayonnaise
2 tbsp prepared mustard
1/2 c whole salted cashews

Wash broccoli and cut into bit-size pieces, stems and all. Put
vegetables and eggs in a large bowl; sprinkle with garlic powder and
salt. In a small bowl, mix mayonnaise and mustard. Pour over vegetable
mixture; toss. Add cashews.

SALMON BOULE


This is a great appetizer to serve the guests who come to watch the
Super Bowl with you--it's guaranteed to get their minds off football
for a few minutes. Some of them may even heap it onto their plates as
their main course.

2 round French bread loaves
3 cans salmon, boneless/skinless
3 8-oz pkgs cream cheese, softened
1/2 c sour cream
3 scallions, chopped
1 tsp Worcestershire sauce
1 tsp salt
lemon juice, paprika

Cut the top off one bread boule, then hollow out the loaf, cutting
inner bread into bite-size chunks--this loaf forms your "bowl." Cut
entire second loaf into bit-sized chunks. Place the salmon in a bowl;
sprinkle with lemon juice. Add remaining ingredients, blending
thoroughly. Spoon into bread bowl; sprinkle with paprika. Serve on a
platter, surrounded by bread chunks for dipping.

CHOCOLATE FUDGE


This recipe is for people who like their fudge to have some texture,
rather than being creamy smooth, but it still melts in your mouth. To
make peanut butter fudge, reduce butter to 1/4 cup, eliminate cocoa,
and stir in 1/2 cup creamy peanut butter after cooking.

1/2 c butter
2-1/4 c sugar
6 tbsp cocoa
1 tbsp light corn syrup
1 small can (10 tbsp) evaporated milk

Line bottom and sides of an 8" square baking dish with foil. Mix all
ingredients in a large saucepan. Cook and stir to soft-ball stage (236
degrees). Remove from heat. Stir vigorously with a wooden spoon until
fudge begins to thicken and lose its gloss. Pour into pan; score
cutting lines with a serrated knife.

VEGETABLE LOAF


This is a vegetable loaf, as opposed to a meatloaf, but the texture is
quite similar. To make the dish vegan, use egg substitute and soy
Parmesan substitute. Serve with potatoes and bread; serves 4.

1 lg onion, chopped
1 lb mushrooms, chopped
1 bell pepper, chopped
2 cloves garlic, minced
Scant 5 c finely grated carrots
5 eggs
1 tsp thyme
1 tsp basil
1/2 tsp black pepper
Salt, to taste
1 c bread crumbs
2 c cooked, seasoned lentils
1/2 c Parmesan cheese

Saute first 4 ingredients in water or vegetable broth until soft.
While they cook, grate carrots into a very large bowl. Add remaining
ingredients. Add sauteed vegetables; mix well. Taste for salt and
spices.

Spray 2 loaf pans with nonstick spray and fill with mixture. Bake at
350 degrees for 1 hour, covering the loaves with foil if they begin to
dry too much.

CHICKEN AND GARLIC STEW


Talk about making your home smell wonderful--this dish will do it. For
dinner you not only get tender, flavorful chicken, you also have soft,
nutty garlic cloves to enjoy spread on hot French bread with the meal.
Serves 2-4.

6 chicken thighs
3/4 tsp salt
3/4 tsp white pepper
20 cloves garlic
3 c water
2 tbsp olive oil
1/2 c chopped celery and leaves
1/2 c chopped fresh parsley
1/8 tsp thyme
1 c dry white wine

Preheat oven to 375 degrees. Season chicken with 1/4 tsp salt and 1/4
tsp pepper. Separate cloves of garlic; drop unpeeled into boiling
water for 1 minute. Drain and rinse under cold water, then peel.

In a shallow 2-qt casserole, add oil, coating bottom of dish. Add
garlic, celery, parsley, 1/2 tsp salt, 1/2 tsp pepper, and thyme. Add
wine and stir. Add chicken, skin side down, and baste. Cover tightly;
cook 35 minutes. Turn chicken, baste, and cook 40 minutes.

VANILLA EXTRACT


Real vanilla extract, as opposed to the vanilla-flavored imitation
variety, is fairly expensive. But although you can pass off the
imitation in some cases, most recipes are just not the same without
the real thing. Here's a way to make your own vanilla extract at home.
As you use it, add more vodka; the original beans will keep adding
flavor for several months, and your bottle of vanilla will always stay
full. Then you can fish out the old beans and add new ones. Note that
you can also make the extract using brandy or cognac, which will add
their own special flavor to your recipes.

6 vanilla beans, chopped
1 bottle (a fifth) of vodka

Combine chopped beans with vodka in a 1-qt jar. Store jar in a dark,
cool place for at least 2 weeks. Use vanilla extract as you would the
store-bought variety.
AVOCADO SALAD


This refreshing salad is out of the ordinary and makes a good
accompaniment to spicy meals. To select a ripe avocado, purchase a
hard one. Allow to ripen unrefrigerated 2-5 days until it yields to
some finger pressure all over, but never as much as a ripe peach.

1 med or 2 sm avocados
Salt and pepper to taste, about 1 tsp each
2 tbsp lime juice
1/4 c regular or light mayonnaise
1/2 c chopped onion
2 c chopped iceberg lettuce
Cherry tomatoes or tomato wedges

Peel avocados and cut into 1" cubes. In a salad bowl, mix salt,
pepper, lime juice, and mayonnaise. Add avocado and onion; mix
slightly. Add lettuce and toss lightly. Garnish with tomatoes.
CREME DE CAVIAR


So. Just who are your very best friends, the friends you like enough
that you'll offer them this high-toned appetizer? Or perhaps you'll
make it just for you and a loved one, to savor on toast points while
sipping champagne by the fire.

3 8-oz pkgs cream cheese, softened
1 c sour cream
1 med onion, finely diced
3-1/2 oz black lumpfish caviar
Salt and pepper, to taste
1/2 c sour cream
2 hard-boiled eggs, chopped fine
1/2 c parsley, finely minced

Put cheese into a large bowl and mix with electric mixer until soft.
Add 1 cup sour cream, onion, caviar, salt, and pepper, and mix until
well blended. Shape into a mound on a serving platter.

Cover the mound with 1/2 cup sour cream. Sprinkle to cover with finely
chopped egg and top with parsley. Let chill in refrigerator for about
6 hours.
PAPRIKAS BURGONYA


These spicy paprika potatoes can be prepared as in this recipe, or you
can add tomatoes and green peppers or sliced smoked sausage for a more
substantial main dish. The original recipe uses lard, for which we've
substituted shortening. You may prefer to use olive oil or vegetable
oil. Serves 6.

2 med onions, peeled and chopped
2 cloves garlic, crushed
3 tbsp shortening
1/4 tsp caraway seed
1 to 2 tbsp Hungarian paprika
Salt and pepper, to taste
6 med potatoes, peeled and cubed
1 c sour cream, at room temperature

In a saucepan, saute onions and garlic in hot shortening until tender.
Stir in caraway seeds, paprika, salt, and pepper; cook 1 minute. Add
potatoes and enough water to barely cover. Cook slowly, covered, for
20 minutes or until potatoes are tender. Stir in sour cream; leave on
low heat until hot.

HARVEST COUSCOUS


It's a cold winter day and you have a crowd to feed. Serve them this
warm, savory dish, and the gray skies won't seem so dreary. Yes, the
recipe has lots of ingredients, but you probably have many of them on
hand; and the combination of many flavors and long cooking time yields
a very satisfying result. Note that saffron is often less expensive if
you purchase it at an oriental or other ethnic specialty market. Also
note that if prepared with vegetable broth, this dish is vegan. Serves
6-8.

6 med leeks, 4" green left on
1 tbsp white vinegar
12 c vegetable or chicken broth
4 tbsp olive oil
6 lg sprigs cilantro, chopped
8 cloves garlic, peeled and bruised
3 cinnamon sticks, each 3" long
2 tsp curry powder
1/4 tsp crumbled saffron threads
1 tsp coarse salt
6 med carrots, peeled, halved, and quartered
1/2 lb turnips, peeled and quartered
3 yellow onions, peeled and halved
2 med zucchini, ends trimmed
3 lg tomatoes, cored and quartered
1 can garbanzo beans, rinsed and drained
1 c pitted prunes, halved
1/2 c golden raisins
Cooked couscous to serve 6-8

Trim roots off leeks. Cut a 2" X through the white bulb and a 3" X
through the green ends. Place in a bowl; cover with water and 1 tbsp
vinegar. Soak for 30 minutes to remove any sand. Drain; rinse under
running water. Reserve.

While leeks are soaking, prepare broth: Place broth, olive oil,
cilantro, garlic, cinnamon, curry powder, saffron, and salt in a
large, heavy pot. Bring to a boil; reduce heat and simmer 30 minutes.
Place reserved leeks, carrots, turnips, and onions in the broth. Bring
to a boil; reduce heat and simmer for 30 minutes.

Using a potato peeler, peel zucchini lengthwise at intervals to make 3
or 4 stripes in the skin. Cut zucchini into 2-1/2 " lengths. Add
zucchini, tomatoes, garbanzos, prunes, and raisins to pot. Stir gently
so vegetables don't break up. Cook 30 minutes.

Just before serving, gently heat vegetables and broth through. Stir in
3 tbsp of chopped cilantro. Spoon cooked couscous into shallow bowls;
top with stew and remaining cilantro.
This is a heavenly lemon spread. It's delicious on English muffins,
toast, or pancakes. Or blend it with an equal amount of whipped cream
and serve as an elegant dessert. Makes about 1-3/4 cups.

3/4 c sugar
grated rind and juice (1/3 c) of 2 lemons
1/2 c butter
3 eggs, beaten

Put all ingredients in the top of a double boiler, over hot water.
Stir until mixture is well blended and begins to thicken. This takes
only a few minutes; it will continue to thicken as it cools.

Pour into hot, sterilized jars and seal, or into scrupulously cleaned
jars for refrigeration or freezing.
CORN PUDDING


There's something almost addictive about kernels of corn buried in
buttery custard. Adults ask for second helpings, and children clean
their plates. If you like a smoother pudding, you can use cream-style
corn and/or more flour in place of the cornmeal. Serves 4-6.

2 c whole-kernel corn
2 tbsp flour
2 tbsp cornmeal
2 tbsp sugar
1 tsp salt
2 tbsp butter, melted
3 eggs, beaten
2 c milk

In a 1-qt, microwave-safe baking dish, mix corn, flour, cornmeal,
sugar, and salt. Add butter, eggs, and milk; mix well. Microwave
uncovered in 5-minute increments, stirring after each cook time and
turning dish if necessary in your microwave. Cook until pudding is
firm and no liquid milk or egg remains, 15-25 minutes, depending on
your microwave oven.
ARROZ CON POLLO, CUBANO


Somehow, the English translation "Cuban chicken with rice" just
doesn't do this exotic dish justice. Serve with salad, garlic bread,
and wine, and you'll have a feast. Note that saffron is often less
expensive if you purchase it at an oriental or other ethnic specialty
market. You can make this dish a day ahead and reheat it. Serves 4.
(If you double or triple the recipe, reduce the amount of water.)

1 frying chicken, cut in serving pieces
1 onion, chopped
2 cloves garlic, minced
1 c olive oil
6 oz canned tomatoes
6 c water
1 bay leaf
2 tbsp salt
1 lb raw rice
1 pinch saffron
1 green pepper, cut in strips
2 pimientos, cut in strips
1/2 pkg frozen peas, cooked to almost tender

Preheat oven to 350 degrees. Fry chicken with onion and garlic in oil
until brown. Add tomatoes and water; bring to a boil and cook 5
minutes. Add bay leaf, salt, rice, saffron, and green pepper.

Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least
twice. When water has been absorbed and chicken is fork tender,
garnish with peas and pimientos.

VEGETABLE CHEESE BALL


This version of a classic favorite appetizer adds the crunch and
flavor of celery, green pepper, and onion to the blend of cheeses. The
recipe makes two cheese balls, so you can freeze one for a future
gathering.

2 8-oz pkgs cream cheese, softened
2 c grated sharp cheddar cheese, softened
1/4 c chopped celery
1/4 c chopped green pepper
1/4 c grated onion
2 tbsp water
2 tsp Worcestershire sauce
1 tsp lemon juice
Paprika or 3/4 c finely chopped nuts

Blend cheeses thoroughly. Stir in vegetables. Blend in remaining
ingredients except paprika or nuts. Shape into 2 balls. Sprinkle with
paprika or roll in chopped nuts. Refrigerate or freeze.

VANILLA SUGAR


You can use this flavored sugar in making baked goods and sauces, as
well as to flavor beverages, cereal, and fruit. Note that you need to
make the sugar well in advance of using it the first time.

1 vanilla bean
2 lb sugar

Split vanilla bean in half lengthwise; cut halves into 1" pieces. Mix
pieces into sugar and cover tightly. After 2 weeks, use sugar as
called for; keep tightly covered between uses. As vanilla sugar is
used, add more sugar, mixing well to redistribute bean pieces. They
will continue flavoring sugar for several months.

MARRAKESH CHICKEN


This recipe is an example of chicken "Hunt Style"--simple chicken
dishes made from ingredients found in a particular region or country.
This recipe originated in North Africa. You can substitute chicken
breasts or chicken parts, skinned or unskinned. Serves 4.

1 frying chicken, skinned and cut in quarters
Juice of 1 lemon
1 tbsp crushed coriander (or 1/2 tbsp powdered)
1 tbsp dried oregano (or 1/2 tbsp powdered)
3 cloves garlic, chopped
Good handful regular green olives
1/2 c olive oil
1 lemon, sliced thin

Sprinkle chicken with salt and arrange in baking pan. Sprinkle with
lemon juice, coriander, oregano, garlic, and olives. Pour olive oil
over it.

Cover with lemon slices and bake at 325 degrees for 1 hour. Serve over
couscous.

GINGERED ASPARAGUS


Asparagus is traditionally served steamed, perhaps topped with butter
or a light cream sauce. Our recipe, on the other hand, gives this
favorite vegetable an oriental flavor. Serve it cool with grilled
meats.

3/4 c rice vinegar
1-1/2 tbsp minced fresh ginger
2 tbsp sugar
1 lb asparagus
1 clove garlic, minced
2 tbsp sesame oil
3 tbsp vegetable oil
1/2 tsp salt
1 tsp soy sauce

Combine vinegar and ginger; bring to a boil. Cook 10-15 minutes over
medium heat. Stir in sugar. Set aside.

Steam asparagus just until tender but firm. Combine garlic, oils,
salt, and soy sauce. Arrange asparagus on platter; pour garlic mixture
over. One hour or so before serving, pour vinegar mixture over
asparagus. Serve cool.
CASSOULET


This hearty adaptation of a traditional French dish is a good way to
use leftover dark meat. Its many ingredients and long cooking time
yield a savory mix of blended flavors that requires no accompaniment.
Serves 8.

1 lb pork sausage
3 med onions, chopped
2 cloves garlic, minced
1 can diced tomatoes
2 tbsp chopped parsley
1 bay leaf
1/2 tsp basil
1 tsp sugar
Salt and pepper, to taste
Several dashes Tabasco sauce
2 cans great northern beans
6 chicken thighs, cooked or 4 c dark turkey meat
3 beef bouillon cubes
1-1/2 c hot chicken stock
1/4 c wine vinegar
1-1/2 c bread crumbs
1/4 c olive oil
Chopped parsley

Make sausage into small balls and fry; set aside. Pour off all fat
except 1 tbsp; brown onions and garlic in fat. Add tomatoes with juice
and seasonings. Cook slowly until almost dry.

In a buttered casserole, layer beans, sausage, chicken or turkey, and
tomatoes, ending with beans. Mix bouillon cubes with a little stock
and vinegar. Pour over casserole. Add enough stock to come to the top
layer. Cover with crumbs; drizzle with olive oil.

Bake uncovered at 325 degrees for 1-1/2 hours until liquid is absorbed
but casserole is still moist. Sprinkle top with parsley.

BEEF TENDERLOIN WITH CREAM HORSERADISH SAUCE

This wonderfully festive entree may break you of the holiday turkey
habit. It's best to make the sauce in advance to give the flavors time
to blend; chill it and then heat it gently as the tenderloin finishes
baking. Obviously, our recipe feeds a small army; you may choose to
begin with a smaller cut of meat.

1 large beef tenderloin, peeled (10-12 pounds)
1 carrot, thinly sliced
1 celery stalk, sliced
1 leek, thinly sliced
4 tbsp butter

Sauce:
1 tbsp olive oil
1 clove garlic, minced
3/4 lb bacon, cut in 1" pieces
1/4 lb mushrooms, sliced
1-1/2 c sour cream
1 tbsp grated onion
2 tbsp horseradish
1 tsp dried thyme
1 tbsp minced parsley
Chives for garnish

Sauté tenderloin and vegetables in 2 tbsp butter for 2 minutes. Place
tenderloin in a shallow roasting pan. Dot with 2 tbsp butter; top with
vegetables. Bake at 500 degrees for 25 minutes for rare, 30 minutes
for medium rare. Serve with cream horseradish sauce; garnish with
chives.

Sauce: Sauté garlic in oil 2-3 minutes. Add bacon and fry until crisp.
Remove bacon and drain all but 3 tbsp of fat. Saute mushrooms in fat
15 minutes. Add sour cream, horseradish, onion, and thyme, and heat
well. Add bacon, any pan juices from tenderloin, and parsley.
LENTIL STEW


You can make a big batch of this hearty stew and enjoy it on a cold
winter night, then freeze it in portions for future lunches. The
recipe can also easily be halved.

8 oz green lentils
1 lg onion, cut in big slices
2 cloves garlic, minced
1/2 lb smoked sausage or kielbasa, sliced
2 bay leaves
3 to 5 carrots, sliced 1/2" thick
1 tsp oregano
Salt, to taste
1 can whole or stewed tomatoes
Swiss cheese, grated

Rinse lentils. Place lentils, onion, garlic, half of sausage, and bay
leaves in 4-6 quart stock pot. Add water to cover plus 1 inch. Bring
to boil, reduce to medium heat, and cook 1 hour.

Add carrots and oregano; cook another 45 minutes. Add rest of sausage
and tomatoes; cook 15-20 minutes. Serve with garnish of Swiss cheese.

VEGETARIAN CHILI


This spicy chili will warm you on a chilly (no pun intended) evening,
and is also very healthful. You can eat it as a thick soup or serve it
over cooked spaghetti, as a sort-of sauce.

1 onion, minced
1 tbsp olive oil
1 16-oz can diced tomatoes, undrained
1 c water
1 sweet bell pepper, diced
1 tbsp chili powder (or more, to taste)
2/3 c uncooked barley
1 15-oz can pinto beans, drained
Shredded cheddar cheese

In a large skillet, sauté onion in olive oil. Add remaining
ingredients except beans and cheese. Cover and simmer 35 minutes. Add
beans and heat through. Garnish with cheese, if desired.

RATATOUILLE WITH BASIL


This hearty dish can be eaten cold or warm as an appetizer, main
course, or side dish. You'll get the best flavor with fresh herbs, if
they're available, but dried will suffice. Serves 6.

1 small eggplant (about 1 lb), cut in 3/4" cubes
1/2 c olive oil
2 lg red bell peppers, cut in 3/4" pieces
1 lg onion, coarsely chopped
1 small zucchini cut in 3/4" rounds
1 lb tomatoes, peeled, seeded, and chopped
4 cloves garlic, chopped
1 tbsp chopped fresh thyme (or 1 tsp dried)
1 bay leaf
2 tsp red wine vinegar
salt and pepper to taste
1/3 c chopped fresh basil

Place eggplant in colander. Sprinkle with salt; let stand 30 minutes.
Pat dry with paper towels. Heat 1/4 cup olive oil in large, heavy
nonstick skillet over medium-high heat. Add eggplant and saute until
brown and cooked through, about 6 minutes. Transfer eggplant to large
bowl.

Heat 1 tbsp oil in same skillet over medium-high heat. Add peppers and
saute until light brown, about 5 minutes. Add peppers to eggplant. Add
1 tbsp oil to skillet; saute onion about 4 minutes. Add onion to
eggplant. Heat 1 tbsp oil in skillet; add zucchini and brown lightly,
about 3 minutes. Add to other vegetables.

Heat 1 tbsp oil in skillet; add tomatoes, garlic, thyme, and bay leaf.
Saute 3 minutes. Return all vegetables to skillet. Reduce heat to
medium; cover and cook until vegetables are very tender, stirring
occasionally, about 20 minutes. Season to taste with salt and pepper.
Mix in vinegar; discard bay leaf. Mix in basil and serve.

ARTICHOKE HEART DIP


If you're having friends over and you want to serve them an hors
d'oeuvre they'll rave about, try this delicious dip. Serve it warm
with crackers, tortilla chips, or bread croutons--they will scrape
every morsel from the bottom of the bowl and beg you to make more.

1 can artichoke hearts, drained
1 c mayonnaise
1-1/2 c Parmesan cheese, grated
1 c mozzarella cheese, shredded
Dash red pepper
1 clove garlic, minced

Cup up artichoke hearts very small. (If you prefer a smooth dip,
rather than chunky, you can process them in a food processor or
blender.) Mix all ingredients thoroughly. Bake in a casserole dish at
375 degrees for 20-30 minutes.

BASIC TOMATO SAUCE


Every cook's repertoire should include a good, basic tomato sauce. You
can serve it as-is over pasta, pork chops, or grilled chicken, or add
seasoned, sauteed ground beef to make a heartier sauce for spaghetti.

3 tbsp olive oil
1-1/2 tsp dried basil
1/2 tsp dried oregano
3/4 tsp chili powder
1/4 tsp cayenne pepper flakes
2 cloves garlic, minced
1 med onion, chopped
1 28-oz can Italian tomatoes
1 12-oz can tomato paste
1-1/2 c water
1 bay leaf
Salt and pepper, to taste

Heat oil in saucepan. Add spices, garlic, and onion; saute 3 minutes.
Add remaining ingredients, cover, and simmer slowly for 2 hours,
stirring occasionally. After 1 hour, add salt and pepper to taste and
more water, if necessary. Remove bay leaf before serving.

TURKEY OYSTER CASSEROLE


This is not a combination you run across every day. All the flavors
meld beautifully to yield a rich, delicious result. Keep this recipe
in mind for those post-holiday dinners when you're searching for
innovative uses for leftover turkey. Serves 6.

8 oz broad noodles
1-1/2 c sour cream, divided
5 tbsp butter or margarine
5 tbsp flour
2 c turkey broth or chicken stock
3 c diced, cooked turkey
1/2 c chopped pimientos
1/2 c sliced ripe olives
3-oz or 4-oz can sliced mushrooms, drained
1 tsp salt
1/4 tsp pepper
1 pint oysters, drained

Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in
saucepan, blend in flour, and gradually stir in turkey broth. Cook,
stirring, until thickened. Blend in remaining sour cream. Stir into
noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.

Place half of mixture in a greased 2-qt casserole. Arrange the oysters
in a layer on top, then cover with remaining turkey mixture. Bake,
uncovered, at 350 degrees for 30 minutes. Serves 6.



FIVE-BEAN SALAD


Here's the answer to what to take to potluck dinners or family
get-togethers. This salad blends many flavors and textures of bean,
and its colors are lovely in a bowl.

1 16-oz can green beans, drained well
1 16-oz can yellow wax beans, drained well
1 16-oz can kidney beans, drained well
1 8-oz can garbanzo beans, drained well
1 8-oz can small lima beans, drained well
1/4 c chopped green bell pepper
1/2 c sliced red onion
1 small jar chopped pimientos
1 c sugar
1/2 c vinegar
1/4 c vegetable oil

Gently mix vegetables. Combine sugar, vinegar, and oil; mix until
sugar dissolves. Add to vegetables and mix until well coated. Let
salad stand several hours to let flavors blend.

EGGNOG


This classic holiday beverage is sinfully rich, thick, and delicious.
Our recipe uses rum extract, but many folks prefer to spike their
eggnog with the real thing. The recipe makes 2-3 servings; to serve a
crowd you can multiply it, make it through the chilling stage, and
then quickly finish it by adding the extract (or rum), whipped cream,
and nutmeg.

2 eggs
1/4 c sugar
Dash salt
2 c milk
1 tsp rum extract
1/2 c whipping cream, beaten until stiff
Nutmeg

Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add
milk; mix and cook, stirring frequently, until mixture barely coats a
metal spoon. Chill.

Stir in extract. Fold in stiffly beaten whipping cream. Pour
immediately into glasses and add a dash of nutmeg.

CHICKEN CURRY


A curry is a dish made in the Indian tradition, filled with many
pungent flavors and spices (including curry powder). This curry recipe
takes ordinary chicken breasts to new heights by simmering them in a
fruited sauce rich with the flavors of the East. It's also a good
chance to use the Mango Chutney recipe we gave you last time. Serves
4.

4 chicken breasts
3 c water
1/2 c chopped celery
1 c chopped onion
1/2 tsp poultry seasoning
3/4 tsp salt
1/2 tsp pepper
4 tbsp butter
2 tbsp flour
1-1/2 tsp curry powder
2 tbsp mango chutney
2 tbsp black currant jelly
1 c chopped apple
1/4 c raisins
2 c steamed rice

Simmer chicken in water with celery, 1/2 cup onion, poultry seasoning,
salt, and pepper for 30 minutes. When the chicken is tender, skin and
debone it; reserve stock.

Melt butter in skillet; sauté remaining onion until soft, stirring
frequently. Blend in flour and curry powder; cook 3 minutes, stirring
constantly. Heat stock and add onion mixture slowly, stirring until
well blended. Bring sauce to boiling point and simmer 5 minutes until
thickened. Add chutney and jelly; blend. Season with 1/4 tsp salt and
1/4 tsp pepper.

Add chicken to sauce. Cover and simmer 10 minutes. Stir in apple and
raisins; cover and simmer 10 more minutes. Serve over rice. Serves 4.

LINGUINE AND SHRIMP

This dish is not only delicious, it's a feast for the eyes. The bright
vegetables tossed with pink shrimp and pasta look wonderful in a big
serving bowl set in the middle of the dinner table. Double or even
triple the recipe, add a simple salad and crusty bread, and you can
easily feed a crowd. Serves 4-6.

1/2 c Italian dressing (regular or fat-free)
1 clove garlic, minced
1/4 c chopped parsley
2 tsp grated lemon peel
1 tsp salt
Dash cayenne pepper
1/2 lb shrimp
1 med yellow squash, julienned
1 med zucchini, julienned
1 med carrot, julienned
3 green onions
1/2 lb linguine, cooked

In medium skillet, heat Italian dressing and spices. Add all other
ingredients except linguine and saute. Toss linguine with vegetables,
shrimp, and sauce. Serve at once.

PLOUGHMAN'S SOUP

Here it is, that favorite hearty lunchtime fare of the British. The
ingredients are not that different from those in Welsh Rabbit, so you
might want to consider serving the leftovers (if there are any) over
some thick slices of grilled bread. Serves 4.

3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute bad beer)
a dash or two of Worcestershire sauce
1 and 1/2 cups crumbled Cheshire cheese
salt and pepper to taste
Vidalia onion rings or slices of scallion to garnish

Melt the butter in a large, heavy pan. Gently saute the onion until
golden. Stir in the flour and cook for 1 minute. Remove from the heat,
then gradually whisk in the stock and ale. Return to the heat and
bring to a boil. Simmer 5 minutes or until thickened. Stir in the
Worcestershire sauce.

Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at
a time (keeping the heat low), until the cheese is all melted. Season
with salt and pepper. Garnish each bowl with the reserved cheese and
the onions.

MINESTRONE

People tend to go from one extreme to the other--Minestrone is either
something you eat in only the most authentic Italian restaurant, or
it's some fakey-orange-colored liquid that comes from a Campbell's
soup can. Here is the genuine item to make in your own kitchen. Serves
6.

2 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, crushed
1 small leek, peeled and sliced
2 carrots, diced
2 stalks celery, sliced
7 and 1/2 cups beef stock
1 tablespoon tomato paste
1 14-oz. can of white cannellini beans
3 tomatoes, chopped
2 oz. green beans, cut in 1-inch pieces
2 cups shredded cabbage
1 oz. small soup pasta
sea salt and freshly ground pepper
2 tablespoons chopped fresh Italian parsley
freshly grated Parmesan cheese

Heat the oil in a large, heavy pan. Cook onions, garlic, and leeks
over low heat for 5 minutes. Stir in the carrots, celery, stock,
tomato paste, and drained beans and bring to a simmer. Cover and cook
30 minutes. Stir in tomatoes and green beans and simmer 10 more
minutes. Stir in the cabbage and pasta. Season with salt and pepper.
Cook 10 minutes or until the pasta is done. Stir in the parsley.
Garnish each bowl you serve with the Parmesan cheese.
TURKEY MOLE

This is without a doubt the most creative thing you can do with all of
that leftover turkey. It's just the spicy thing that's called for
after the big Americana indulgence. Mole, by the way, rhymes with Ole.
The dish originated in Mexico. Serves 6.

2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
3 Italian tomatoes, chopped
3/4 cup beef broth
2 teaspoons sugar
1/2 square unsweetened chocolate
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
several shavings of nutmeg
a dash of ground cloves
4 cups leftover turkey, pulled from the bone and chopped
1 corn tortilla, finely ground (in food processor)

Saute the onion, garlic, and peppers in the olive oil until softened.
Add the tomatoes, and saute for 5 more minutes. Add the broth and all
remaining spices, and stir until the chocolate has melted. Stir in the
chopped turkey. Let the mixture simmer for about 15 minutes, then add
the ground tortilla to thicken and smooth out the texture. Serve with
plenty of steamed white rice.

ROASTED VEGETABLES

We tend to think of grilled vegetables as a summer delight, but
roasting them in the oven works especially well with the ones
considered "winter vegetables"--in other words, root vegetables. This
recipe serves a large crowd--you can cut it in half if you want to
make it just for the family.

1 pound small new potatoes, quartered
1 bunch fennel, quartered
4 parsnips, peeled and cut into 1-inch diagonals
4 carrots, cut in diagonals
1 head of garlic, broken into cloves, paper left on
2 red bell peppers, seeded and cut into 1-inch dice
5 tablespoons olive oil
the juice of 1/2 lemon
2 teaspoons sea salt
freshly ground pepper
several pinches of dried rosemary and tarragon

Place all of the vegetables in a large ceramic bowl and pour over them
the olive oil, lemon, and seasonings. Use your hands to toss and coat
them well. Let them marinate for at least a half hour. Preheat the
oven to 425 degrees. Spread the vegetables in roasting pans or over
sheet pans. Place them in the oven and roast for about 45 minutes,
stirring and turning them often to keep them from sticking. Remove
from the oven when they are tender and browned, and serve them up in a
large bowl.
ROASTED SQUASH SOUP

Most soup recipes calling for pumpkin or various kinds of squash
require you to peel and chop the squash before sauteing and simmering
it. This can be quite a chore because a 3- or 4-pound squash is no
easy vegetable to saw into. Here is a delicious soup that lets you
gently slice open the squash after it is roasted to softness. The
roasting gives it an added dimension of flavor as well. Serves 4-6.

1 large butternut squash
1 medium onion, peeled and chopped
2 tablespoons vegetable oil
2 cloves garlic, pressed
1 teaspoon cumin powder
1 teaspoon brown sugar
1/2 teaspoon cider vinegar
1/2 teaspoon cayenne pepper
4 and 1/2 cups chicken stock
1 cup half and half