New Orleans Iced Coffee

-adapted from supermarketguru.com
To make coffee concentrate, steep 1 pound freshly ground coffee in nine cups water in a clean gallon jar for 12 hours, at room temperature or in the fridge. Use one part coffee concentrate to three parts milk or water. 

Spicy Sausage and Beans

-from MSN Lifestyle
Start to Finish: 30 min.
Ingredients 
• 3/4 pound bulk hot or mild Italian sausage 
• 1-1/2 cups chopped onion 
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon ground allspice 
• 2 cups water 
• 1 15-ounce can dark red kidney beans, rinsed and drained 
• 1/3 cup raisins 
• 1 14-1/2-ounce can diced tomatoes or 2 cups chopped tomatoes 
Directions 
1. In a large pot, cook sausage and onion until sausage is no longer pink. Drain off fat. Stir in cinnamon and allspice; cook for 1 minute. 2. Stir in water, kidney beans, and rainsins. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in tomatoes; heat through. If desired, garnish each serving with snipped fresh parsley. Makes 4 servings.  

Curried Turkey Soup

-from MSN Lifestyle
Start to Finish: 15 min.
Ingredients 
• 5 cups water 
• 1 3-ounce package chicken-flavored ramen noodles 
• 2 to 3 teaspoons curry powder 
• 1 cup sliced fresh mushrooms 
• 2 cups cubed cooked turkey or chicken 
• 1 medium apple, cored and coarsely chopped 
• 1/2 cup canned sliced water chestnuts 
Directions 
1. In a large sauepan, combine water, the flavoring packet from noodles, and curry powder. Bring to boiling.  
2. Break up noodles. Add noodles and mushrooms to mixture in saucepan; reduce meat. Simmer, uncovered, for 3 minutes. Stir in turkey, apple, and water chestnuts; heat through. makes 5 servings.  

Ginger Pineapple Punch

-from MSN Lifestyle
Makes 12 (6-ounce) servings
Prep: 20 minutes
Chill: 2 to 24 hours
Ingredients 
• 2 cups orange juice 
• 2 cups unsweetened pineapple juice 
• 2 tablespoons grated fresh ginger 
• 1 1-liter bottle diet ginger ale, chilled 
• Ice cubes* 
• 1 orange, thinly sliced 
Directions 
1. In a large pitcher, combine orange juice, pineapple juice, and ginger. Cover and chill for 2 to 24 hours. Strain mixture; discard ginger and pulp. Slowly pour ginger ale into juice mixture. Serve over ice in chilled glasses. Garnish with orange slices.  

.

Sticky Toffee Pudding

-from Gourmet Quick Kitchen March 2005

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan
1 cup self-rising cake flour plus additional for flouring pan
1 cup pitted dates (5 oz), finely chopped
1 1/4 cups packed dark brown sugar
1 large egg 

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan. 
Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes. 
Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well. 
Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes. 
Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover. 
Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes. 
Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately. 
Cooks' note:
Pudding, soaked with half of sauce, can stand at room temperature up to 2 hours. Reheat in pan in a 300°F oven 10 minutes. Warm remaining sauce before pouring over pudding. 

Makes 6 to 8 servings.

Lemon Pudding Cake

-from Gourmet April 2003


2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.

Jalapeno Cheeseburgers with Bacon and Grilled Onions

-from Bon Appétit July 2005

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper
Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter
16 bacon slices
Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

Makes 8 servings.

Slow-Roasted Red-Wine Lacquered Salmon Fillet

-from Gourmet June 2007

1 (4-inch) piece peeled fresh ginger 
1 cup soy sauce 
2 cups dry red wine 
1 1/3 cups mirin (Japanese sweet rice wine) 
1/4 cup packed dark brown sugar 
2 teaspoons fresh lime juice 
1 tablespoon olive oil 
1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed 

Accompaniment: lime wedges 

Put oven rack in middle position and preheat oven to 225°F. 

Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting. 

Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon). 

Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon. 

Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired. 

Cooks' note:
Glaze can be made 2 days ahead and chilled, covered. Bring to room temperature before using. 

Makes 8 to 10 servings. 

Grilled Chicken Breast with North African Spice Paste

-from Gourmet June 2007

8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)

Special equipment: an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Prepare grill for direct-heat cooking with medium-hot charcoal.

Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.

Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.

Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

Cooks' notes:
• Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.
• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.

Makes 4 servings.

Herb-Grilled Chicken Breasts Thai style

-from Bon Appétit July 1998

1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons canola oil
1 1/2 tablespoons (packed) dark brown sugar
1 serrano chili, stemmed, chopped
6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
Cut chicken crosswise into thin slices. Transfer to plates and serve. Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g; cholesterol, 121 mg.

Serves 6.

Chocolate Stout Cake

-from Gourmet March 2005

1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons
1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Special equipment: an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan
Accompaniment: stout crème anglaise
Garnish: confectioners sugar

Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.

Makes 8 to 10 servings.

Mojito

-from Bon Appétit January 2001

3 cups (packed) fresh mint leaves
9 tablespoons sugar
1 1/2 cups light rum
1/2 cup fresh lime juice 
6 cups club soda
6 cups crushed ice
6 lime wedges


Reserve 6 mint leaves for garnish. Place remaining mint leaves in medium bowl. Add sugar. Mash with wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into pitcher. (Can be prepared 2 hours ahead; refreigerate.) 
Add club soda to pitcher; gently stir. Fill each of 6 glasses with 1 cup crushed ice. Pour mojito over and garnish each glass with 1 mint leaf and 1 lime wedge. 

Serves 6.

Lemon-Coconut Bars

-from Bon Appétit April 2004

Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 
Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt 
1/4 cup powdered sugar 

For crust: 
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes. 
Meanwhile, prepare filling: 
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth. 
Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely. 
Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.) 

Makes 16.

SELF's Better-Body Chili

-from SELF magazine

Makes 4 servings.
1 tbsp canola oil
4 cloves garlic, peeled and minced
2 cups chopped onion
1 tbsp chili powder
2 tsp oregano
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper
2 green bell peppers, diced
1 lb carrots, cut in 1/4-inch slices
1/2 lb sweet potatoes, diced
1 can (15 oz) crushed tomatoes
1 can (14.5-oz) diced tomatoes
1 tbsp cocoa powder
1/4 cup dried cranberries
2 hard-boiled eggs, chopped
Self
Heat oil in a large saucepan. Add garlic and onion; stir 2 minutes. Stir in spices. Toss in peppers, carrots, and sweet potatoes and stir 1 minute. Add tomatoes, cocoa, cranberries, and 2 cups water. Bring to a boil, then simmer 45 minutes. Ladle chili into bowls; top with egg. Serve immediately.

Hollywood Thai Beef Salad

-from SELF magazine

Serves 2
Marinade
1 cup low-sodium soy sauce
1/2 cup honey
6 tbsp fish sauce (found in Asian markets)
2 tbsp fresh orange juice
1 tbsp cilantro
1 tbsp mint leaves
1 tbsp fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 1/2-inch piece ginger, peeled and sliced
Salad
6 oz flank steak
2 cups Asian vermicelli noodles
1/4 cup diced tomato
2 tbsp enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs
Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tbsp fresh orange juice
2 tbsp dark sesame oil
2 1/4 tsp fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
Dressing Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.

Chicken and White Bean Stew with Spinach and Slow-Roasted Tomatoes

-from SELF magazine

Makes 8 servings.
8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach
Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

Root Vegetable Lasagna with Mushroom Broth

-from SELF magazine

Makes 6 servings.
Lasagna
1 1/2 lb butternut squash, thinly sliced
1 1/2 lb carrots, thinly sliced
1 lb parsnips, thinly sliced
1 lb potatoes, thinly sliced
1 lb rutabagas (may substitute turnips), thinly sliced
1 cup sliced shallots
1/2 cup sliced garlic
3 tbsp fresh thyme, chopped
2 tbsp butter, cut in small pieces 
Mushroom Broth (optional) 
3 lb white button mushrooms, thinly sliced and sautéed in 1 tbsp butter and 3 oz honey until lightly colored
4 oz sherry vinegar
3 oz soy sauce
3 tbsp cold butter
Lasagna: Preheat oven to 325°F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter and sprinkled with salt and pepper. Season squash with salt and pepper to taste and top with 2 tbsp shallots, garlic, and thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt, and pepper. Dot top with butter, sprinkle with salt and freshly ground pepper to taste. Bake 1 1/2 to 2 hours or until you can easily pierce vegetables with a knife. Remove from oven and let rest at least 15 minutes before serving. 
Broth: In a medium pot, combine mushrooms, vinegar, soy sauce, and 5 cups water and bring to a boil, stirring constantly. Lower heat and simmer 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt butter in a saucepan and whisk into broth. Salt and pepper to taste, whisk again and pour over lasagna.

Melon and Mango with Pork

-from SELF magazine

Makes 4 servings.
Marinade
1/4 cup low-sodium soy sauce
2 cloves garlic, peeled and minced
1 1/2 tsp fresh or bottled lime juice
1 tsp cornstarch 
Stir-fry
1 lb pork tenderloin, cut into long strips
1 cup honeydew melon, cut into long strips
1 slightly underripe mango, peeled and cut into long strips
1 tbsp fresh or bottled lemon juice
2 tbsp canola oil
3 green onions, thinly sliced
Orange-peel twists (or orange zest) 
2 cups cooked white rice
Mix marinade ingredients in a bowl; add pork and toss. Cover and refrigerate 30 minutes or longer (marinate overnight for sharper flavor). In a medium bowl, toss melon and mango strips with lemon juice; set aside. Heat oil in a nonstick cooking pan over high heat. Add pork and stir-fry until no pink remains, about 2 minutes. Add the fruit and stir-fry 1 minute. Stir in green onions, reduce heat and cook until all ingredients are heated through (about 1 minute). Season with salt and pepper. Garnish with orange twists and serve over rice.

Pepperoni Polenta Pizza

-from SELF magazine

Makes 6 slices.
1/2 cup instant plain polenta
1/2 tsp salt
1/2 cup thinly sliced onion
1/4 cup diced red and/or green bell pepper
2 tsp olive oil
1/2 cup prepared marinara sauce
10 slices reduced-fat pepperoni
1/3 cup seeded and diced tomato 
1/4 tsp dried oregano
1/2 cup shredded reduced-fat (part skim) mozzarella
Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.

Macaroni Frittata

-from SELF magazine

Makes 4 servings.
4 eggs (or 2 eggs and 4 egg whites) 
1 tbsp cornstarch
1 tbsp capers, drained
6 pitted black olives, sliced
1 tbsp chopped fresh parsley
1 tsp butter
1/2 cup chopped onion 
3/4 cup chopped red bell pepper
1 1/2 cups cooked macaroni (or other small pasta) 
2 medium tomatoes, seeded and chopped
2 tbsp chopped fresh basil
Preheat broiler. In medium bowl, beat eggs and cornstarch. Stir in capers, olives, and parsley; set aside. In a 10" ovenproof nonstick skillet, heat butter over medium heat. Add onion and pepper; sauté until softened. Add macaroni; season with salt and pepper. Stir together until heated. Remove from heat. Pour egg mixture evenly over mixture in skillet. Reduce heat to low; cover and cook 5 to 7 minutes. Remove cover; place skillet under broiler for 2 to 3 minutes (until top is slightly browned). Cut into wedges, top with tomatoes and basil. Serve immediately.

Sweet Potato and Avocado Sandwich with Poppy Seed Sauce

-from SELF magazine

Makes 2 servings.
1 small sweet potato (about 7 ounces), peeled and cut into three 2-inch-thick slices
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
1/4 tsp poppy seeds
4 slices whole wheat bread
4 red onion slices, cut 1/8-inch thick
1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
1/4 cup shredded reduced-fat Monterey Jack cheese
1/2 cup finely shredded lettuce (or alfalfa sprouts)
Cook sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices. Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.

Buttermilk-Battered Chicken Breast with Sweet Corn Sauce

-from SELF magazine

Makes 4 servings.
Sauce
1/2 cup fresh or frozen corn kernels
1 tsp minced garlic
1/4 cup diced onion
1 1/4 tsp olive oil
1 tsp minced jalapeño pepper
2 tbsp minced red bell pepper
1 1/2 cups low-sodium chicken stock
1 tbsp honey
1/2 tsp salt
Pinch of black pepper
2 tsp fresh lemon juice
Chicken
4 boneless, skinless chicken breasts
1/4 cup buttermilk
1 pinch black pepper
3/4 cup all-purpose flour
1 1/4 tsp paprika
3/4 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp celery seed
1 tsp olive oil
In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.

Chicken Mushroom Soup with Leeks

-from SELF magazine

Makes 4 servings.
3 tbsp extra-virgin olive oil
2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces
1 large leek, white part only, trimmed and chopped
2 cloves garlic, peeled and minced
3 sage leaves
Pinch of nutmeg
1 1/2 lb mixed fresh mushrooms, coarsely chopped
2 qt low-sodium chicken broth
2 to 3 tbsp dry sherry
1 tbsp cornstarch mixed with 2 tbsp water
Chopped parsley
In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.

Couscous with Pine Nuts and Currants

-from SELF magazine

Makes 4 servings.
1/8 cup sesame seeds
1/8 cup pine nuts
1 tbsp butter
1/4 tsp salt
1 cup dry whole-wheat couscous (made from semolina, which is used to make pasta)
1 can (15.5 oz) chickpeas, drained
1 cup peeled, seeded and finely diced cucumber
1/8 cup dried currants plumped in water
1/4 cup fines herbes (or minced mint, cilantro and parsley)
Lemon juice
Red pepper flakes
Heat oven to 400°F. Spread sesame seeds and pine nuts on a cookie sheet and bake until golden, about 5 minutes. Remove from sheet and set aside. In a large saucepan, boil 1 cup water with butter and salt. Remove from heat and add couscous. Stir, cover and let stand 5 minutes. Fluff with a fork. Toss couscous with sesame seeds, pine nuts, chickpeas, cucumber, currants, and fines herbes. Season to taste with remaining ingredients and salt and pepper.

Blue-Cornmeal Griddle Cakes

-from SELF magazine

Makes 8 servings.
1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup honey
2 tbsp canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)
Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

Cornmeal-Crusted Fish Fillets

-from SELF magazine

Preparation Time: Ready in 20 minutes
Makes 4 servings.
1/2 cup cornmeal
1 tbsp all-purpose flour
1 tsp paprika
1/2 tsp hot-pepper flakes
2 egg whites, lightly beaten
4 fish fillets (such as sole or flounder, about 5 oz each)
2 tsp corn oil
Lemon wedges
Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.

Almond Muffins with Gooey Fig Center

-from SELF magazine

Makes 12 muffins
Zest of 1 small lemon
1 1/2 cups almond meal (or finely crushed almonds plus 1 tsp flour)
1 cup all-purpose flour
1/2 cup oat flour (found at health food stores)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
12 small figs, stemmed
1 small egg
1/4 cup clover honey
1 1/4 cups skim milk
1/8 cup almond (or toasted almond) oil
6 tbsp sliced almonds
Heat oven to 350°. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.
Melissa Perello, executive chef at Fifth Floor Restaurant, San Francisco

Lemon Crisps

-from SELF magazine

Makes 40 crisps
1 1/2 cups sifted all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1?8 tsp salt
2 small lemons
5 tbsp butter, softened
1/2 cup sugar, plus additional for dusting
1 large egg, separated
1/2 tsp pure vanilla extract
2 sheets parchment paper
Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tbsp lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 tsp water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.

Raw Blueberry Tartlets

-from SELF magazine

Serves 4
2 cups fresh blueberries
2 tsp fresh orange juice
1 tsp fresh lemon juice
1/2 tsp grated orange zest, plus extra julienned for garnish
1/4 tsp vanilla extract
4 tsp brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 (packed) cup pitted dates
Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball–sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
The Golden Door, Escondido, California

Butter Beans with Andouille Sausage

-from SELF magazine

Makes 4 servings.
3 turkey (or chicken) andouille sausage links (about 3 oz each), sliced on an angle
1 can (16 oz) large butter beans (or lima beans) 
1 can (10 oz) whole tomatoes
4 carrots, peeled and shredded
1 small onion, cubed
1/2 cup chopped fresh thyme leaves
1 tbsp crushed garlic
In a medium stockpot, bring all ingredients to a boil. Salt and pepper to taste. Reduce heat and simmer 30 minutes or until the beans are tender and the sausage has shrunk to small disks. Serve hot.

Sweet and Hot Mango Chutney with Cumin-Dusted Pita Wedges

-from SELF magazine

Makes 4 servings.
2 cups diced fresh mango
1/2 cup raisins
1/4 cup minced red onion
1 habañero chile, cored, seeded and minced, or 1/8 tsp cayenne pepper
1 tbsp light brown sugar
2 tbsp cider vinegar
Vegetable-oil cooking spray
4 whole-wheat pitas
1 to 2 tsp ground cumin
In a medium saucepan, combine the first six ingredients with 3 tbsp water. Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens. Use a potato masher to mash any large chunks, if desired. 
For the pita wedges: Heat oven to 400°F. Coat a large baking sheet with cooking spray. Cut each pita into 8 wedges and place on baking sheet. Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper. Bake 15 minutes or until golden brown.

Creamy Asparagus Soup

-from SELF magazine

Serves 4
1 lb asparagus, cut into 1-inch pieces
1 1/2 tsp butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 tsp salt
2 3/4 cups low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tbsp pine nuts
Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Puree broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.

Indo-Triniadian Curried Chicken

-from Boston Globe, 9 May 2007, Latchmin Nannan

Serves 4

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 sprigs fresh thyme, leaves removed
1 tablespoon lime juice
1 teaspoon hot sauce
2 1/2 pounds bone-in chicken legs and thighs
2 tablespoons vegetable oil
2 tablespoons curry powder
2 green cayenne chili peppers, cored, seeded, and finely chopped
3 shallots, thinly sliced
2 pounds boiling potatoes, cut into 1-inch pieces
3 cups water

1. In a medium bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, lime juice, and hot sauce. Stir well. Add the chicken pieces and turn them in the marinade. Cover and refrigerate for at least 2 hours or for as long as overnight.
2. In a large flameproof casserole over medium heat, heat the vegetable oil. Add the curry powder and cook, stirring, for 3 minutes or until it is fragrant. Add the chilies and shallots. Cook, stirring, for 2 minutes more.
3. Turn the heat to medium high. Add the chicken pieces, potatoes, and water to the pot. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the chicken is cooked through and the potatoes are tender. Turn the chicken occasionally and check the pot to make sure it isn't dry. Add more water, if necessary. Taste for seasoning and add more salt, if you like.

Strawberry-cardamom Cream Cake

-from Boston Globe, 13 June 2007, Diana Burrell

Makes one 9-inch layer cake
You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.


Butter (for the pans)
Flour (for the pans)
2 cups heavy cream, chilled
1 1/4 cups sugar
1 heaping tablespoon whole cardamom pods, crushed to release the seeds
6 eggs
2 teaspoons melted butter
1 cup cake flour, sifted three times
1 quart fresh strawberries, rinsed, hulled, and halved

1. Set the oven at 350 degrees. Butter two 9-inch layer cake pans. Line them with parchment paper cut to fit them, then dust them with flour, tapping out the excess.
2. In a small saucepan, combine 1 cup of the cream, 1/4 cup sugar, and the cardamom pods and seeds. Bring to a simmer over medium low heat, and cook gently for 15 minutes or until the cream reduces to about 1/2 cup. Remove from the heat, cover, and set aside. When the cream reaches room temperature, strain it; discard the cardamom pods and seeds. Chill the cream.
3. In a medium saucepan, bring 1/2 inch water to a simmer.
4. In the large bowl from an electric mixer, use a whisk to beat the eggs and remaining 1 cup sugar until combined. Set the bowl over the simmering water and continue whisking for 5 minutes or until the eggs reach 110 degrees.
5. Remove the bowl from the heat, wipe the bottom, and place it in the mixer stand. Continue beating the batter on high speed for 5 minutes or until it is light and fluffy. Turn the speed down to medium and continue beating for another 2 minutes.
6. Turn the mixer to low. Pour in the melted butter and beat only until it is incorporated.
7. Remove the bowl from the mixer stand. Gently sift the flour again directly over the batter. With a balloon whisk, gently fold the flour into the eggs. Divide the batter between the pans. Give each pan a little shake to prevent a dome from forming in the middle.
8. Bake the cakes for 25 minutes or until they spring back when pressed with a fingertip. Transfer them to a wire rack to cool in the pans for 15 minutes. Turn out onto the rack, peel off the parchment paper, and set the cakes right side up to cool completely.
9. Before serving, in a cold electric mixer bowl with cold beaters, beat the chilled cardamom cream and remaining 1 cup of cream in the mixer at medium-high speed until the cream is soft and holds its shape. Place one cake right side up on a cake stand, and spread half the whipped cream on top.
10. Place half the sliced berries on the cream. Set the other cake upside down on top of the cream and berries. Mound cream on top of the cake and decorate with the remaining berries. Serve the remaining cream separately.

Tomato Soup Cake

-Adapted from Joy of Cooking.

For the cake:
Cooking-oil spray for greasing pan
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter
1 cup sugar
1 10 3/4-ounce can condensed tomato soup
1 cup chopped walnuts or pecans
1 cup raisins
Confectioners sugar, optional
For the frosting (optional):
8 ounces cream cheese, chilled
6 tablespoons unsalted butter, softened
2 teaspoons vanilla
3 cups confectioners sugar, sifted Grated lemon or orange zest, ground cinnamon or any liqueur to taste, optional.
1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
3. If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
4. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting. Serves 8.

Corn-Bread Tamale Pie

Cooking-oil spray for greasing pan
1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil.
1. Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes. Serves 6.

Crisp Rhubarb in a Sweet Broth

-Adapted from Anne Willan, the owner of Ãcole de Cuisine La Varenne.

1/2 pound rhubarb, very thinly sliced 
1/2 cup white wine 
1 cup sugar, more if needed 
1 cardamom pod, crushed in a mortar and pestle 
1 bag Earl Grey tea 
1 pint strawberries, washed, hulled and cut into wedges 
Vanilla ice cream (optional). 

1. Place the rhubarb in a large, heatproof bowl. Bring 1 cup water, wine and sugar to a boil, stirring to dissolve the sugar. Turn off the heat. Add the cardamom and tea bag and infuse for 15 minutes. Return to a boil and strain over the rhubarb. Cover the bowl with plastic wrap. Let cool and then refrigerate for at least 8 hours. 
2. Before serving, taste the broth -- adding more sugar if desired -- and stir in the strawberries. Ladle into parfait glasses or small shallow bowls. If serving with ice cream, place one scoop in each glass and ladle the rhubarb over it. Serves 4.  

Coeur à la Creme With Rhubarb Sauce

-from NYT

1 pound whole-milk ricotta 
3 tablespoons confectioners' sugar 
1/2 teaspoon vanilla extract 
1 cup heavy cream 
3 large egg whites 
Pinch salt 
4 cups chopped rhubarb (about 8 stalks) 
1/3 cup sugar 
1 clove 
1/4 cinnamon stick. 
1. Line two seven-inch-wide ceramic heart-shaped molds (with holes) or an 8-inch round, shallow sieve with 4 layers of cheesecloth that have been rinsed in cold water and rung out. 
2. Using the back of a spoon, press the ricotta through a fine-meshed sieve into a bowl. Stir in the confectioners' sugar and vanilla. Whip the cream and fold it into the ricotta mixture. Whip the egg whites with a pinch of salt until stiff, then fold them into the ricotta as well. 
3. Fill the lined mold or sieve with the ricotta mixture, making sure you don't flatten or mush it. Fold the excess cheesecloth over the ricotta. Place on a tray or in a bowl and refrigerate overnight to drain. 
4. The next day, combine the rhubarb, sugar, clove and cinnamon in a small saucepan. Cover and place over medium heat. Simmer until the pieces are soft but still intact, 5 minutes. Let cool. 
5. To serve, unmold the ricotta cream onto a platter and pass it along with the rhubarb sauce. Serves 6. 

Penne With Ricotta and Asparagus

-from NYT

Sea salt 
1 1/4 pounds thick asparagus, ends trimmed 
1 pound penne rigate 
1 clove garlic, peeled 15 ounces whole-milk ricotta 
2 tablespoons olive oil 
2/3 cups freshly grated Parmesan cheese. 
1. Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact. 
2. Bring the water back to a boil and add the penne. 
3. Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese. Serves 4. 

Spinach Roman Style

This recipe appeared in The Times Magazine in an article by Judith Barrett, who adapted it from ''The Food of Southern Italy,'' by Carlo Middione. 

3 tablespoons of the smallest available raisins, black or golden 
4 medium-size bunches of spinach (about 2 1/2 pounds), washed at least twice, but not dried, and trimmed of stems 
1/3 cup virgin olive oil 
5 medium garlic cloves, peeled and well crushed 
4 tablespoons pine nuts 
Big pinch of salt 
6 or 7 grindings of fresh black pepper. 


1. Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes. Set aside. 
2. Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set it aside. If the frying pan is wet, dry it with a paper towel. 
3. Pour the olive oil into the frying pan over medium-high heat. Add the garlic and brown it, being careful it doesn't burn, and then remove and discard it. Take the raisins from the water, squeeze them as dry as possible and add them to the oil with the pine nuts. Turn the heat to medium and cook until the nuts turn a golden color. Be careful, because the nuts can burn easily. 
4. Return the spinach to the pan, stir it with a fork and add salt and pepper to taste. Mix all the ingredients and continue cooking for about a minute. You may add additional olive oil if you think the spinach looks dry. Serves 4. 

Moroccan Chicken Dumplings

By Ana Sortun, the chef at Oleana in Cambridge and the author of ''Spice: Flavors of the Eastern Mediterranean.''

Cooking-oil spray
* cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)
1/3 cup slivered almonds, toasted
1 1/2 teaspoons harissa
2 teaspoons extra-virgin olive oil
Salt
1 lemon
Pinch of saffron
1/2 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup whole milk
4 tablespoons butter, melted
1 tablespoon finely chopped cilantro, to garnish
Chicken broth (optional)

1. Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt.
2. Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.
3. Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.
4. Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top. Serves 6 as an appetizer; with broth, it would serve 2 or 3 as a main course.

1966: David Eyres Pancake

-from NYT
This recipe appeared in a Times article by Craig Claiborne.
2 eggs
1/2 cup flour
1/2 cup milk
Pinch of ground nutmeg
4 tablespoons butter
2 tablespoons confectioners' sugar
Juice of half a lemon
Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional).

1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.
3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade. Serves 2 to 4.

Almond Berry Layer Cake

-from NYT

Makes 1 large cake
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1 3/4 cups whole blanched almonds
1 1/2 teaspoons baking powder
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces creme fraiche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pints mixed berries
Confectioners' sugar, for dusting.

1. For the cake: preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
2. Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
3. Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
4. Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
5. Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and stir to combine.
6. Using a rubber spatula, fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic if not using immediately.
7. For the filling: in a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
8. To assemble: place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.

Takeout-style Sesame Noodles

from NYT

1 pound Chinese egg noodles (1/8,-inch-thick), frozen or (preferably) fresh, available in Asian markets 
2 tablespoons sesame oil, plus a splash 
31/2 tablespoons soy sauce 
2 tablespoons Chinese rice vinegar 
2 tablespoons Chinese sesame paste 
1 tablespoon smooth peanut butter 
1 tablespoon sugar 
1 tablespoon finely grated ginger 
2 teaspoons minced garlic 
2 teaspoons chili-garlic paste, or to taste 
Half a cucumber, peeled, seeded, and cut into 1/8,-by- 1/8,-by-2-inch sticks 
1/4 cup chopped roasted peanuts. 

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil. 

2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste. 

3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts. Serves 4. Adapted from Martin Yan, Marian Burros, and memory. 

Notes 
1. The ''Chinese sesame paste,'' above, is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified. 

2. On which subject, the whole point of cold sesame noodles is what's called in the food trade its ''mouth feel,'' the velvety smooth feeling of perfectly combined ingredients. That's why you find so much peanut butter in preparations of cold sesame noodles. Peanut butter emulsifies better than sesame paste. 

3. Hey, where are the Sichuan peppercorns? Sichuan food depends on their tingly numbing power! Perhaps, but the little fruits were banned from the United States from 1968 until 2005 by the Food and Drug Administration because they were feared to carry citrus canker, a bacterial disease. And while you could always find them in Chinatowns somewhere (sitting, dry and baleful, in a pile), there are few in the true cult of sesame noodles who use them in their recipes. By all means, add some if you like: toast a tablespoon's worth in a dry pan, crush lightly and whisk the resulting mess into your sauce. 

Chocolate Brazil Nut Torte

Prep: 25 min. 
Bake: 20 min. 
Cool: 2 hours 
Stand: 2 hours 

INGREDIENTS
1 tablespoon margarine, softened 
1/3 cup Brazil nuts, finely ground 
4 egg yolks 
1/2 cup granulated sugar 
3 ounces bittersweet or semisweet chocolate, melted and cooled 
1 teaspoon instant espresso powder or 2 teaspoons instant coffee crystals 
2 tablespoons hot water 
4 egg whites 
Powdered sugar 
Chocolate curls (optional) 

DIRECTIONS
1. Preheat oven to 350 degrees F. Generously spread margarine over the bottom and 1-1/2 inches up the sides of a 9-inch spring form pan. Reserve 1 or 2 tablespoons of the ground nuts. Set aside. Sprinkle remaining nuts evenly in pan. 

2. In a medium mixing bowl beat the egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. 

3. Gradually beat in 1/4 cup of the granulated sugar until eggs are slightly thickened. At low speed, beat in the melted chocolate. Dissolve instant espresso or coffee crystals in the 2 tablespoons of hot water. Stir into chocolate mixture. 

4. In a large mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar; beat until stiff peaks form. Gently fold egg whites into yolk mixture. Spread evenly in spring form pan. 

5. Bake 20 to 25 minutes or until set. Cool on wire rack 15 minutes. (Center will dip on cooling and crust edges will be crumbly.) 

6. Using a thin metal spatula, loosen torte from the sides of the pan. Remove sides of the pan; cool torte completely. Serve immediately or cover and chill for up to 24 hours. If chilled, allow torte to stand at room temperature for 15 minutes before serving. 

7. To serve, cut torte into wedges and place on dessert plates. Sift powdered sugar and sprinkle reserved ground nuts over each serving. Garnish with chocolate curls. Makes 10 servings. 

Chocolate Chip Bread Pudding

Makes 12 servings
Prep: 20 minutes 
Bake: 50 minutes 
Cool: 1 hour 
Stand: 1 hour

INGREDIENTS
6 cups dry firm white bread cubes or dry French bread cubes* 
1-1/4 cups semisweet chocolate pieces 
1 cup coarsely chopped pecans, walnuts, or almonds 
4 eggs 
3 cups milk 
1 cup sugar 
1 tablespoon vanilla 
Brown-Sugar Sauce (see recipe below)

DIRECTIONS
1. Place dry bread cubes in the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside.
2. In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate pieces and nuts are covered with the egg mixture.
3. Bake, uncovered, in a 350 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool the bread pudding slightly. Serve warm with Brown-Sugar Sauce. Makes 12 servings.

Brown-Sugar Sauce: In a small heavy saucepan, stir together 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Add 2/3 cup half-and-half or light cream, 1/4 cup light-colored corn syrup and 2 tablespoons butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir for 2 minutes more. Remove from heat and stir in 1 teaspoon vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) Makes 1-1/2 cups sauce, twelve 2-tablespoon servings of sauce.

*To dry bread cubes: Spread the bread cubes in a shallow baking pan. Bake in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. 

-from MSN Lifestyle

Mark Bittman Bean Salad with Variations

2 cups dried beans, split peas or lentils, sorted
1 tablespoon red wine vinegar or lemon juice, more to taste
2 to 4 tablespoons minced red onion or shallot
Salt and ground black pepper
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped parsley.

1. Rinse beans, then place in a pot with water to cover by a couple of inches; bring to a boil, partly cover and simmer until tender, from 30 minutes (lentils) to as long as 2 hours or more (chickpeas and larger beans). While beans cook, stir red wine vinegar and onion together in a large bowl. Sprinkle with salt and pepper. Stir in olive oil.

2. Cook beans until just tender, before their skins split. Drain. While still hot, add them to bowl with dressing. Toss gently until coated.

3. Let cool to room temperature (or refrigerate), stirring once or twice. Stir in parsley just before serving. Adjust seasoning if necessary.

Yield: 6 to 8 servings.

Variations:

ITALIAN STYLE
Use cannellini or cranberry beans. Season vinegar with 1 tablespoon minced garlic and 1 teaspoon minced rosemary in addition to onions. For a milder taste, use white wine vinegar. If you have basil and you will serve salad right away, use 1/4 cup in place of rosemary.

FRENCH STYLE
Use Le Puy lentils or flageolet beans. Use sherry vinegar instead of red wine vinegar. Replace red onion with thinly sliced shallots. Instead of parsley, stir in 2 tablespoons minced tarragon before serving.

GREEK STYLE
Use dried fava or gigante beans. Use fresh lemon juice, not vinegar. Add 1 tablespoon minced garlic, along with onions. Instead of parsley, finish with 1/4 cup chopped fresh mint.

JAPANESE STYLE
Use edamame or adzuki beans. Substitute rice wine vinegar for red wine vinegar and grapeseed or corn oil for olive oil. Instead of parsley, finish with 1 sheet nori, toasted and crumbled.

INDIAN STYLE
Use chickpeas. Use rice wine vinegar and 2 to 4 tablespoons minced or grated fresh ginger instead of red onion or shallot. Instead of olive oil, use 2 tablespoons peanut oil and 2 tablespoons coconut milk. Use cilantro instead of parsley.

TEXAS CAVIAR
Use black-eyed peas. Use lime juice instead of red wine vinegar. When adding onions, add 1 clove minced garlic, 1/4 cup minced red bell pepper and minced jalapeño chili to taste. Use cilantro instead of parsley.

-from NYT

White Chocolate Flan

Makes 4 servings

Prep: 35 minutes 
Chill: 1 hour 
Bake: 30 minutes

INGREDIENTS
1 small dried pasilla chili pepper 
1-1/2 cups milk 
3 ounces white chocolate baking squares, coarsely chopped (about 2/3 cup) 
2/3 cup sugar 
1/4 teaspoon freshly grated nutmeg 
3 slightly beaten eggs 
1 teaspoon vanilla 
1 recipe Passion Fruit Cream (see below) 
Edible flower petals* (optional)

DIRECTIONS
1. Remove stem and seeds from pepper and discard. Place pepper in a food processor bowl or blender container. Cover; process or blend until ground. Set aside.
2. In a heavy medium saucepan combine milk, chocolate, 1/3 cup of the sugar, and the nutmeg. Cook over medium heat just to boiling. Remove from heat; set aside for 15 minutes or until slightly cool.
3. To caramelize remaining sugar, in a heavy 8-inch skillet cook sugar over medium-high heat until it begins to melt. Shake skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Let stand for 10 minutes.
4. In a large mixing bowl slowly stir chocolate mixture into beaten eggs. Stir in ground pepper and vanilla. Beat until combined, but not foamy. Place custard cups in a 2-quart square baking dish and place on an oven rack. Divide the chocolate mixture evenly among custard cups.
5. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove flans from baking dish; cool on a wire rack. Cover and chill in the refrigerator for 1 hour.
6. To unmold flans, loosen edges with a knife, slipping the point of the knife down the sides. Invert a dessert plate over each flan; turn cup and plate over together. Remove cup. Spoon Passion Fruit Cream on top. If desired, garnish with edible flower petals. Makes 4 servings.
7. Passion Fruit Cream: Halve 3 passion fruit; press though a fine sieve. In a chilled bowl beat 1/4 cup whipping cream and 1 teaspoon sugar until soft peaks form. Slowly whisk in strained passion fruit pulp and juice or 2 tablespoons purchased passion fruit pulp. (If desired, substitute 2 teaspoons frozen orange juice concentrate, thawed, for the passion fruit.) Makes 4 servings.

*Note: Edible flowers can be purchased at many supermarkets. If picking wild edible flowers, make sure they are chemical-free.

Make-Ahead Tip: Prepare and bake custards as above. Cool, then cover and chill in the refigerator for up to 8 hours. Serve as directed. 

-from MSN Lifestyle

So-Easy Chocolate Soufflé

Makes 4 servings
Prep: 15 minutes 
Bake: 12 minutes
Ingredients
Nonstick cooking spray 
Sugar 
4 ounces semisweet chocolate, chopped 
1/2 cup whipping cream 
4 egg whites 
2 tablespoons sugar

Directions
1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.
2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).
4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of soufflés comes out clean. Serve immediately. To serve, open the centers of the soufflés with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

-from MSN Lifestyle