JayBassin

Salmon in Rice Paper Serves 8 as Appetizeror 4 as Main Dish. While influenced by Vietnamese ingredients and flavors, it's not authentic. It is an attractive presentation and guests will be pleasantly surprised. 1-1/2 lb salmon filets, pinbones removed 2 T miso paste (optional) 3 T Fish sauce (nuoc mam) 1/2 tsp sugar 1/4 tsp white pepper 1 stalk celery, julienned 1 carrot, julienned 1 leek, julienned 1 shallot, thinly sliced 2 dried shitake mushrooms, soaked 1 hour in warm water, squeezed, and thinly sliced 1 tsp grated ginger 1 clove garlic, crushed & minced 1/4 c Thai coconut milk (optional) --- use the rest of the coconut milk as a partial replacement for water in making rice --- equal parts coconut milk and water 4 T coarsely chopped cilantro 4 sheets Vietnamese rice papers, 8" diameter 1 plum tomato (peeled, seeded, and diced; omit if not ripe) Oriental sesame seed oil Slice filet into 1"-thick slices, crosswise. You may need to piece sections together to get 4 portions about 1x1x5 inches (about 6 oz each). Saute carrot, leek, onion, celery, mushrooms, until translucent and softened. Add tomato, ginger, garlic, sugar and cook until tomato exudes juices and skillet begins to dry up. Remove from heat. Stir in Nuoc Mam sauce, miso paste (if used), coconut milk, and cilantro. When cooled, put a layer on each side of each fish finger. (Note: you can mix and match any ingredients to adjust the flavor profile. I happen to like miso, but that can be omitted if you can't find it or don't like it.) Soak Vietnamese rice-papers (about 8" diameter) in warm water for about 45-60 seconds (one at a time) until pliable. Spread on dry kitchen towel to absorb excess water. Place one fish finger just below center and roll up like a tortilla, tucking sides in. Brush lightly with sesame oil. Marinate in the fridge for a couple of hours. (1) Arrange fish fingers in steamer (either wrapped in rice-paper or not) on a sheet of aluminum foil sprayed with Pam. (2) Saute wrapped fingers for about 2 minutes on each of four sides until lightly browned. When flipped onto last side, pour in about 1/4 C water (or mushroom soaking liquid), cover, and braise for about 3 minutes to soften. Slice each finger in half on a bias. Serve on a bed of washed arugulla, watercress, or boston lettuce. Serve 1 piece as an app and 2 pieces as a main dish. Keywords: Appetizer, Main Dish, Intermediate, Fish ( RG1372 )

Salmon in Rice Paper Serves 8 as Appetizeror 4 as Main Dish. While influenced by Vietnamese ingredients and flavors, it's not authentic. It is an attractive presentation and guests will be pleasantly surprised. 1-1/2 lb salmon filets, pinbones removed 2 T miso paste (optional) 3 T Fish sauce (nuoc mam) 1/2 tsp sugar 1/4 tsp white pepper 1 stalk celery, julienned 1 carrot, julienned 1 leek, julienned 1 shallot, thinly sliced 2 dried shitake mushrooms, soaked 1 hour in warm water, squeezed, and thinly sliced 1 tsp grated ginger 1 clove garlic, crushed & minced 1/4 c Thai coconut milk (optional) --- use the rest of the coconut milk as a partial replacement for water in making rice --- equal parts coconut milk and water 4 T coarsely chopped cilantro 4 sheets Vietnamese rice papers, 8" diameter 1 plum tomato (peeled, seeded, and diced; omit if not ripe) Oriental sesame seed oil Slice filet into 1"-thick slices, crosswise. You may need to piece sections together to get 4 portions about 1x1x5 inches (about 6 oz each). Saute carrot, leek, onion, celery, mushrooms, until translucent and softened. Add tomato, ginger, garlic, sugar and cook until tomato exudes juices and skillet begins to dry up. Remove from heat. Stir in Nuoc Mam sauce, miso paste (if used), coconut milk, and cilantro. When cooled, put a layer on each side of each fish finger. (Note: you can mix and match any ingredients to adjust the flavor profile. I happen to like miso, but that can be omitted if you can't find it or don't like it.) Soak Vietnamese rice-papers (about 8" diameter) in warm water for about 45-60 seconds (one at a time) until pliable. Spread on dry kitchen towel to absorb excess water. Place one fish finger just below center and roll up like a tortilla, tucking sides in. Brush lightly with sesame oil. Marinate in the fridge for a couple of hours. (1) Arrange fish fingers in steamer (either wrapped in rice-paper or not) on a sheet of aluminum foil sprayed with Pam. (2) Saute wrapped fingers for about 2 minutes on each of four sides until lightly browned. When flipped onto last side, pour in about 1/4 C water (or mushroom soaking liquid), cover, and braise for about 3 minutes to soften. Slice each finger in half on a bias. Serve on a bed of washed arugulla, watercress, or boston lettuce. Serve 1 piece as an app and 2 pieces as a main dish. Keywords: Appetizer, Main Dish, Intermediate, Fish ( RG1372 )

The perfect omelette is in the eyes of the beholder. However, sounds like your original problem was caused either by over-filling the omelette, or cooking it too long before folding, or both. Plate the omelette just before it's fully set. Rapidly whisking (even with a fork) during cooking will ensure smaller curds and a smoother, creamier omelette. The other extreme is a fritatta.

"Ray's Classic" will open in downtown Silver Spring, in the Lee Building (where the "new" Crisfields was) this fall.

I've been using Trident knives for 30 years. Never had a problem sectioning chickens, but I once chipped a blade on turkey bones using a 10" knife. Trident will replace damaged knives for life. I've had two replaced over the years. Some retail outlets will handle it for you. Having learned that lession, I use a meat cleaver (not a Chinese cleaver, which is for vegetables) for beef, pork, turkey etc. BTW, I don't like the Wusthof cleaver because it's got a straight handle and slides out of my hand when it's oily/greasy. All their other knives have a knob at the end that cups the heel of the hand.

Fruit turnovers.

Cherry Pie with Chocolate Lining and Almond Streusel Serves 8 as Dessert. Cherries and chocolate are a classic combination and a surprise in this dessert. With a nut crumb crust and streusel topping, this whole pie uses only 1 stick of butter, in contrast to a standard double-crust pie made with pate brise that uses more that double that. Cooking the filling separately allows you to ensure that the filling is not too gooey or too sweet, and you don’t have to bake the pie to cook the cherries (which would ruin the chocolate lining). Mise en Place For the Nut Crust 1-1/2 c almonds 3 T sugar 3 T butter (softened) 1/4 tsp cinnamon 4 oz good-quality bittersweet chocolate, chopped For the Cherry Filling 2-3/4 lb bing cherries, washed and pitted 1/4 c kirschwasser (cherry brandy) or cherry marnier 1 T lemon juice (fresh–not the stuff in a jar) 6 T sugar 1/4 tsp cinnamon 1/4 tsp salt 2 T cornstarch blended into 2 Tbs water 2 T butter 1/2 tsp almond extract 1/2 tsp vanilla extract For the Streusel Topping 1 c all purpose flour 1/2 tsp salt 1/4 tsp cinnamon 1/4 c light brown sugar 1/4 c granulated sugar 2 T demarra or turbinado sugar (or more brown sugar) 2/3 c slivered almonds 1/4 c butter, diced 1/2 tsp vanilla extract 1/2 tsp almond extract For the Nut Crust Grind the almonds, sugar, and cinnamon in a food processor into fine crumbs. Use one-second pulses to avoid making almond butter. When uniformly ground, process in the butter until evenly distributed. When pinched, the dough should clump together. [Note--make the streusel topping now to avoid washing the processor twice.] Dump dough into a 9” pie pan and spread evenly, pressing firmly against bottom and sides. Wrap a glass custard cup (or something else with smooth flat bottom) with plastic wrap and press firmly to even out the crust along bottom and sides. Avoid a thick corner between bottom and side of pan. Chill at least 30 minutes. Bake in preheated 400° oven about 12 minutes until lightly browned. If the rim gets darker before the bottom gets brown, cover the rim with aluminum foil. Cool on a rack. For the Chocolate Lining Do this after the crust comes out of the oven, and has time to cool. In a glass bowl, add about half the chocolate. Microwave on high about 30-40 seconds until the chocolate melts when stirred. If it won't melt completely, microwave another 20 seconds. Stir chocolate until smooth. Add remaining chocolate and blend in (this helps retain the temper, but it's probably not necessary). [Note: Instead of the ganache, you can substitute about 1/2 C Nutella.] Easy method for one person to neatly line a pie crust with chocolate: (1) Wrap an 11" bottom from a removable-bottom tart pan with plastic wrap. Gather the edges on the back. Place on counter with wrapped side up. With a small offset spatula, spread the melted chocolate evenly from edge to edge. Doesn't have to be perfect, but avoid gaps. (2) Flip the coated disk UPSIDE DOWN onto the baked pie shell. The disk should be centered and pretty much match the diameter of the shell. (3) Working quickly, loosen the edges of plastic from the underside (now the top) of the disk, remove the disk, and let the chocolate-coated plastic flop into the shell. DO NOT TRY TO REMOVE PLASTIC while warm. (4) Smooth out any bubbles. (5) Refrigerate for 15-20 minutes until the chocolate is hard. Only now will the plastic wrap peel off neatly, leaving a shiny, molded chocolate lining. [Note: If you don't have a removable tart-shell bottom of the right size, line the outside bottom of another pie pan of the same size with plastic, and go from there.] For the Cherry Filling Rinse and pit the cherries. In a large stainless steel skillet, macerate the cherries, cinnamon, sugar, salt, and kirschwasser (or cherry marnier). If not using kirschwasser or other booze, omit. Let sit 30 minutes until cherries exude juice, stirring occasionally to dissolve sugar. Bring to boil on medium heat, stirring. Turn to simmer and cover, cooking about 15 minutes until cherries are soft but not mushy (stir occasionally). Uncover, add the cornstarch slurry and bring to a boil, stirring continuously until thickened and the juice is clear. Take off heat and add the extracts, lemon juice, and butter, stirring until the butter is melted. Set aside in a bowl until cool. For the Streusel Topping In a food processor, blend the flour, salt, sugars, and cinnamon until well mixed. Add the butter and blend until incorporated. Add the extracts and blend. Add the almonds and pulse until coarsely chopped. Don’t over process the nuts. The dough should hold together when pinched. Chill at least 30 minutes. Squeeze the dough into uneven lumps from pea size to smaller. You want uneven, granular mixture. Final Assembly and Baking At this point, you should have the cooked and cooled cherry filling, baked and chocolate-lined bottom crust, chilled or at least cool, and the cold streusel topping in a bowl (unbaked). Pour cooled cherry filling into the lined crust (if you haven't already done so, peel off the plastic from the chocolate before adding the filling). Top with squeezed lumps of streusel, covering evenly. Lumps should be of different sizes, from sand-sized to pea-sized. Don’t leave any gaps. Pat very lightly--do not press the topping into place. There may be some streusel left over. Bake in preheated 400° oven for 22-25 minutes until evenly browned on top. Cool on rack. May be made in advance and refrigerated. Serve at room temperature. Keywords: Dessert, Intermediate, Fruit, Chocolate, Pie, Food Processor ( RG1354 )

Cherry Pie with Chocolate Lining and Almond Streusel Serves 8 as Dessert. Cherries and chocolate are a classic combination and a surprise in this dessert. With a nut crumb crust and streusel topping, this whole pie uses only 1 stick of butter, in contrast to a standard double-crust pie made with pate brise that uses more that double that. Cooking the filling separately allows you to ensure that the filling is not too gooey or too sweet, and you don’t have to bake the pie to cook the cherries (which would ruin the chocolate lining). Mise en Place For the Nut Crust 1-1/2 c almonds 3 T sugar 3 T butter (softened) 1/4 tsp cinnamon 4 oz good-quality bittersweet chocolate, chopped For the Cherry Filling 2-3/4 lb bing cherries, washed and pitted 1/4 c kirschwasser (cherry brandy) or cherry marnier 1 T lemon juice (fresh–not the stuff in a jar) 6 T sugar 1/4 tsp cinnamon 1/4 tsp salt 2 T cornstarch blended into 2 Tbs water 2 T butter 1/2 tsp almond extract 1/2 tsp vanilla extract For the Streusel Topping 1 c all purpose flour 1/2 tsp salt 1/4 tsp cinnamon 1/4 c light brown sugar 1/4 c granulated sugar 2 T demarra or turbinado sugar (or more brown sugar) 2/3 c slivered almonds 1/4 c butter, diced 1/2 tsp vanilla extract 1/2 tsp almond extract For the Nut Crust Grind the almonds, sugar, and cinnamon in a food processor into fine crumbs. Use one-second pulses to avoid making almond butter. When uniformly ground, process in the butter until evenly distributed. When pinched, the dough should clump together. [Note--make the streusel topping now to avoid washing the processor twice.] Dump dough into a 9” pie pan and spread evenly, pressing firmly against bottom and sides. Wrap a glass custard cup (or something else with smooth flat bottom) with plastic wrap and press firmly to even out the crust along bottom and sides. Avoid a thick corner between bottom and side of pan. Chill at least 30 minutes. Bake in preheated 400° oven about 12 minutes until lightly browned. If the rim gets darker before the bottom gets brown, cover the rim with aluminum foil. Cool on a rack. For the Chocolate Lining Do this after the crust comes out of the oven, and has time to cool. In a glass bowl, add about half the chocolate. Microwave on high about 30-40 seconds until the chocolate melts when stirred. If it won't melt completely, microwave another 20 seconds. Stir chocolate until smooth. Add remaining chocolate and blend in (this helps retain the temper, but it's probably not necessary). [Note: Instead of the ganache, you can substitute about 1/2 C Nutella.] Easy method for one person to neatly line a pie crust with chocolate: (1) Wrap an 11" bottom from a removable-bottom tart pan with plastic wrap. Gather the edges on the back. Place on counter with wrapped side up. With a small offset spatula, spread the melted chocolate evenly from edge to edge. Doesn't have to be perfect, but avoid gaps. (2) Flip the coated disk UPSIDE DOWN onto the baked pie shell. The disk should be centered and pretty much match the diameter of the shell. (3) Working quickly, loosen the edges of plastic from the underside (now the top) of the disk, remove the disk, and let the chocolate-coated plastic flop into the shell. DO NOT TRY TO REMOVE PLASTIC while warm. (4) Smooth out any bubbles. (5) Refrigerate for 15-20 minutes until the chocolate is hard. Only now will the plastic wrap peel off neatly, leaving a shiny, molded chocolate lining. [Note: If you don't have a removable tart-shell bottom of the right size, line the outside bottom of another pie pan of the same size with plastic, and go from there.] For the Cherry Filling Rinse and pit the cherries. In a large stainless steel skillet, macerate the cherries, cinnamon, sugar, salt, and kirschwasser (or cherry marnier). If not using kirschwasser or other booze, omit. Let sit 30 minutes until cherries exude juice, stirring occasionally to dissolve sugar. Bring to boil on medium heat, stirring. Turn to simmer and cover, cooking about 15 minutes until cherries are soft but not mushy (stir occasionally). Uncover, add the cornstarch slurry and bring to a boil, stirring continuously until thickened and the juice is clear. Take off heat and add the extracts, lemon juice, and butter, stirring until the butter is melted. Set aside in a bowl until cool. For the Streusel Topping In a food processor, blend the flour, salt, sugars, and cinnamon until well mixed. Add the butter and blend until incorporated. Add the extracts and blend. Add the almonds and pulse until coarsely chopped. Don’t over process the nuts. The dough should hold together when pinched. Chill at least 30 minutes. Squeeze the dough into uneven lumps from pea size to smaller. You want uneven, granular mixture. Final Assembly and Baking At this point, you should have the cooked and cooled cherry filling, baked and chocolate-lined bottom crust, chilled or at least cool, and the cold streusel topping in a bowl (unbaked). Pour cooled cherry filling into the lined crust (if you haven't already done so, peel off the plastic from the chocolate before adding the filling). Top with squeezed lumps of streusel, covering evenly. Lumps should be of different sizes, from sand-sized to pea-sized. Don’t leave any gaps. Pat very lightly--do not press the topping into place. There may be some streusel left over. Bake in preheated 400° oven for 22-25 minutes until evenly browned on top. Cool on rack. May be made in advance and refrigerated. Serve at room temperature. Keywords: Dessert, Intermediate, Fruit, Chocolate, Pie, Food Processor ( RG1354 )

Confit fat (duck & goose) can be kept almost indefinitely in the fridge if it's strained AND if all the moisture (jus and water) is cooked out of it. If it's pure fat. I use leftover confit fat to make more confit, so the volume increases over time. I keep only a few quarts on hand. It's fantastic as a fat for saute---especially potatoes!

Pronuciation of ragout has already been explained (rah-goo). Definition has not. Ragout is a spicy stew. Could be all veg, or meat (or fish), or veg+meat. Comes from French "ragouter" (spelled with a ^ over the u), which means to make tastey. Confit is a method of poaching in oil or fat originally intended to preserve food. Confit means "preserved" in French. A garlic confit nowadays means whole cloves of garlic poached in oil or roasted with oil until soft. The resulting garlic turns into a soft paste and can be squeezed out of the paper cloves. Much more mild than raw garlic. If you make it by poaching in oil, the resulting oil may be used (keep refrigerated) as a flavored oil. I keep ketchup unrefrigerated. I've never known it to spoil; I think it's got so much vinegar and sugar in it that any bugs are retarded. I've had it on my shelf for 6+ months and it still tastes fine.

Beurre maniere---equal parts flour and softened butter, blended well with a rubber spatula. If your runny sauce is well flavored, further reduction will ruin it by over-concentrating flavors and salt. You can whisk in small amounts of beurre maniere without risk of making lumps in the gravy. Second is to remove some sauce plus some of the veg (carrots+ potato) and puree it, then stir it back in. This works well depending on what veg you have in the stew.

Flavor, yes. Raising boiling point of water, no. An old tale. The small amount of salt used will have no noticiible effect on the boiling point. Tap water already has dissolved solids (calcium, magnesium, salts). Salt will, however, coagulate tiny particles (micelles) dispersed in the water (stuff that flakes off the pasta).

Michael Ruhlman's earlier message said she had, "...the most definitive leadership skills for Todd's kitchen." Of course he must be right (it's his kitchen, after all); as Michael pointed out several times earlier in the thread, the 1/2 hour viewers got to see could not portray everything that happened during the episodes. However, I think I'm perhaps too old to work in a kitchen where the sous is bouncing off the walls and doesn't listen.

English trifles with leftover cakes and cookies. Add pastry cream+whipped cream (bavarian cream) flavored with sherry, rum, madeira, or whatever, and fresh fruits. I think stone fruits are best for this, plus berries. Whatever's on sale. Even over-ripe fruits work well.

Make a small amount of ganache with 2 oz bittersweet chocolate (I like Calibaut) and 1.5 oz heavy cream. Spread it on the bottom of a partly blind-baked crust (cooled) prior to adding the cherries, then top with almond streusel (or marzipan strips) and bake until done.

Wrap soaked chips in heavy aluminum foil, pierce the foil packet with slits all over, and put the packet on the lower bars (below the grill rack). Lot cheaper and more convenient than the Weber smoker box.

Does anyone know what the time span was from the first show to the end (in actual months)? And when was the last show actually taped? (It seemed to be in the winter in NYC). If it was about 6 months ago, what's the follow-up? How is Katie doing in the Olives kitchen, and where are Autumn and Sarah now? Personally, I'm surprised that someone with chronic timing problems, a frenetic style, and an inability to follow direction would win, (not to mention serving at least two dishes that would have been sent back to the kitchen---burnt creme brulee and chemical-tasting grits---and not being able to recover with a new dessert after forgetting the lavender).

Pho is a breakfast dish in Viet Nam. Rice porridge or gruel is common throughout asia. "Congee" or "jook" in Chinese. We make congee often on weekends for breakfast, usually mixing in a little Scottish oats with the rice, and adding seaweed, dried fish, grilled tofu, etc.

If I recall correctly, Tung Bor also did a brief stint over in Bethesda after Wheaton Plaza; it was never the same tho--maybe different owners? I didn't know Good Fortune was the same folks. ← Um, I can't properly recall if they were in Bethesda or not - that sounds right but I don't remember. I'll check w/ the folks to verify. Yep. owners are the same - chefs, I don't know. ← Yes, Tung Bor was in Bethesda after Wheaton Plaza, but they morphed from a Cantonese restaurant to a pan-asian restaurant with buffet sushi, etc. Went once and sadly departed. Now get my dim sum jones sated at Good Fortune.

Been to Good Fortune for weekend dim sum---most excellent; better than Orient East in downtown Silver Spring. Haven't been there for dinner, though.

I prefer any of the "eau de vie" brandies---kirsch, calvados, cognac---or white wine. Apple juice is great for nonalcoholic; orange juice is too sweet, in my opinion, so it should be diluted 50/50 with water or white grape juice. I use moderately sweet or spicy white wines for raisins, dried apples, maybe even figs.

Mulligatawny Soup Serves 10 as Soup. Mulligatawny soup is a favorite, dating to the Ninteenth Century. It can be made more or less spicy, to taste, by the quantity and type of curry powder ("Madras" curry powder is hot, mild powders are commonly available as well). While not authentically Indian (I think it was invented by an Englishman to reflect Indian flavors), it is common in Indian restaurants. Make a lot--it freezes well. 1 carrot, chopped 1 celery stalk, chopped 2 bay leaves 1 unpeeled onion (trim off any roots) cut in half, stuck with 5 whole cloves 2 cloves garlic 6 sprigs parsley 1 whole chicken (about 3 to 4 pounds, rinsed) 1/4 c canola or peanut oil (not olive oil) 1 c chopped onion 1 c chopped green bell pepper 1 c chopped carrot 1 c chopped celery 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping. 2 large peeled and cored apples (Golden Delicious are best), chopped 4 T curry powder, or to taste 4 T flour 1 28 oz. can whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice. It's best to chop coarsely or break up the tomatoes before adding. 1/2 c fresh lemon juice (juice of 2 whole lemons) Reserved defatted chicken broth or chicken stock (2½-3 quarts) 1 T sugar 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps) 1/2 c chopped parsley 1/2 c chopped cilantro (optional) 1-1/2 tsp salt (to taste) 3/4 tsp freshly ground black pepper (to taste) I. In a large stockpot, bring to a boil in 3 qts water: the chopped carrot, celery, bay leaves, onion and cloves, whole garlic, sprigs parsley. Simmer for about 20 minutes. Add the whole chicken and add enough water to cover (about 3½ quarts total, depending on size of pot). [Note: I put a few pieces of silverware into the cavity to keep the chicken submerged.] Keep water just barely at a simmer. After 30 minutes, turn off fire and let chicken cool in liquid. When cool, take meat off the bone and coarsely dice. Strain the broth, pressing with back of spoon to squeeze out all the juices from the vegetables (discard the vegetables). Skim off the fat from the stock when it's cooled. You may do this up to two days before service. II. Braise in canola or peanut oil (not olive oil): 1 C chopped onion 1 C chopped green bell pepper 1 C chopped carrot 1 C chopped celery 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping. 2 large peeled and cored apples (Golden Delicious are best), chopped Add 4-5 Tbs curry powder, or to taste (prepared curry powder comes in mild or hot—your preference). Stir in, and cook for a few minutes, until vegetables are tender/crisp. Add 4-5 Tbs flour. Stir in, and cook for a few minutes more (the flour should disappear into the roux). III. Add Whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice [it's best to chop coarsely or break up the tomatoes before adding]; lemon juice; reserved defatted chicken broth or chicken stock; sugar; 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps); chopped parsley and cilantro. Stir well. Bring to a simmer, then add salt freshly ground black pepper to taste. Add reserved diced chicken and heat through. Remove whole cloves before serving. Sprinkle with additional finely chopped cilantro or parsley. Serve with Indian naan or pita bread or garlic bread. Freezes well. Keywords: Soup, Easy, Indian ( RG1335 )

Mulligatawny Soup Serves 10 as Soup. Mulligatawny soup is a favorite, dating to the Ninteenth Century. It can be made more or less spicy, to taste, by the quantity and type of curry powder ("Madras" curry powder is hot, mild powders are commonly available as well). While not authentically Indian (I think it was invented by an Englishman to reflect Indian flavors), it is common in Indian restaurants. Make a lot--it freezes well. 1 carrot, chopped 1 celery stalk, chopped 2 bay leaves 1 unpeeled onion (trim off any roots) cut in half, stuck with 5 whole cloves 2 cloves garlic 6 sprigs parsley 1 whole chicken (about 3 to 4 pounds, rinsed) 1/4 c canola or peanut oil (not olive oil) 1 c chopped onion 1 c chopped green bell pepper 1 c chopped carrot 1 c chopped celery 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping. 2 large peeled and cored apples (Golden Delicious are best), chopped 4 T curry powder, or to taste 4 T flour 1 28 oz. can whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice. It's best to chop coarsely or break up the tomatoes before adding. 1/2 c fresh lemon juice (juice of 2 whole lemons) Reserved defatted chicken broth or chicken stock (2½-3 quarts) 1 T sugar 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps) 1/2 c chopped parsley 1/2 c chopped cilantro (optional) 1-1/2 tsp salt (to taste) 3/4 tsp freshly ground black pepper (to taste) I. In a large stockpot, bring to a boil in 3 qts water: the chopped carrot, celery, bay leaves, onion and cloves, whole garlic, sprigs parsley. Simmer for about 20 minutes. Add the whole chicken and add enough water to cover (about 3½ quarts total, depending on size of pot). [Note: I put a few pieces of silverware into the cavity to keep the chicken submerged.] Keep water just barely at a simmer. After 30 minutes, turn off fire and let chicken cool in liquid. When cool, take meat off the bone and coarsely dice. Strain the broth, pressing with back of spoon to squeeze out all the juices from the vegetables (discard the vegetables). Skim off the fat from the stock when it's cooled. You may do this up to two days before service. II. Braise in canola or peanut oil (not olive oil): 1 C chopped onion 1 C chopped green bell pepper 1 C chopped carrot 1 C chopped celery 3 green hot peppers (jalapeños), each about 2" long, chopped finely. For less heat, remove the membranes before chopping. 2 large peeled and cored apples (Golden Delicious are best), chopped Add 4-5 Tbs curry powder, or to taste (prepared curry powder comes in mild or hot—your preference). Stir in, and cook for a few minutes, until vegetables are tender/crisp. Add 4-5 Tbs flour. Stir in, and cook for a few minutes more (the flour should disappear into the roux). III. Add Whole peeled tomatoes (unseasoned—avoid the “Italian” style with basil), with juice [it's best to chop coarsely or break up the tomatoes before adding]; lemon juice; reserved defatted chicken broth or chicken stock; sugar; 4 whole cloves (fish out the cloves before serving—tying them loosely in cheesecloth helps); chopped parsley and cilantro. Stir well. Bring to a simmer, then add salt freshly ground black pepper to taste. Add reserved diced chicken and heat through. Remove whole cloves before serving. Sprinkle with additional finely chopped cilantro or parsley. Serve with Indian naan or pita bread or garlic bread. Freezes well. Keywords: Soup, Easy, Indian ( RG1335 )

Is it just me, or does anyone else wonder why the original contestants would go through all this just for a job in NYC? Seems a lot easier to send in a resume directly to Todd English (or Craig Shelton, at Ryland Inn, which would be a much better learning experience).

What about "Boston Cream Pie"? It's not from Boston (not if I make it), has no cream (milk maybe), and it's not a pie.