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Tuscan White Bean Salad Well, I'm not sure this is authentic Tuscan, but I was in Tuscany when I first made it. It's pretty basic. But good. 1 1 1 can of white beans 1 red onion 1 bunch of italian parsley 2 cloves of garlic white wine vinegar or lemon juice extra virgin olive oil salt and pepper to taste Dice the pancetta and cook until crisp. I use canned beans (but don't tell Nina). Dice a medium red onion. Chop about 2 T parsley. Add together in mixing bowl. Add about 2-3 T EVOO, depending on amount. Add the juice of 1 Lemon or 1 T vinegar. Add salt and pepper to taste. (I don't know the exact amounts. You want it to look right. And taste right.) That's it. It's good after it sits for a bit, but don't let the Pancetta get soggy. Keywords: Salad, Dinner, Easy, Italian, Beans ( RG220 )

Halibut & Bacon Serves 2 as Main Dish. 1 lb halibut fillet 1 tsp oil 3 bacon slices 1 garlic clove, sliced salt pepper Spread the oil on the bottom of a baking dish. Salt and pepper both sides of the halibut and place in dish. Place the garlic slices on top of fish. Top with bacon slices. Bake in a 425 oven until it's done (about 10 minutes). I use the convection fan so that the bacon crisps up nice. Keywords: Main Dish, Fish ( RG219 )

SOUPE A L'OIGNON GRATINEE (French Onion Soup) Serves 4 as Soup. I only really like my own French onion soup. I find the American version - what you find in the States or what you find in French restaurants that cater to tourists - too salty and too cheesy. And the French version too weak. Water's not authentic - but then again French chefs believe beef bouillon cubes are acceptable. Soup 400 g Onions 80 g Butter 10 g Flour 150 ml White Wine 1-1/2 l Beef Bouillion (Broth) or Consomme or Chicken Stock Salt and Pepper 50 ml Madiera or Port wine, Optional (deglaze) Garnish 20 Slices of Baguette, day old and thinly sliced 150 g Gruyere cheese, grated Melt butter, add onions, sear well then caramelize well. Sift flour over, mix well. Deglaze with wine, add Madeira or Port. Add stock. Salt and pepper well. Cook low to taste. Dry baguette in low oven as needed. Ladle soup to ovenproof bowls - clean as needed - place croutons over, cover with cheese, bake to golden. Carefully serve immediately. Keywords: Soup, Cheese, Main Dish, Vegetables, Intermediate, Beef, French ( RG218 )

Keywest Ribs (Crockpot) 2-1/2 lb Country style ribs 1/2 c Finely Chopped Onion 1/4 c BBQ sauce 1 T Grated orange peel 1 T Grated lime peel 1/2 tsp Salt 2 T Lime juice 1/4 c Orange juice Place ribs in 3 ½ to 4 quart slow cooker. In small bowl, combine all remaining ingredients: mix well. Pour over ribs. Cover, Cook on low setting setting for 7-9 hours. Spoon sauce over ribs. Keywords: Main Dish ( RG217 )

Coconut Panna Cotta with Tamarind Sauce Serves 6 as Dessert. See Desperate Measures:Panna Cotta and related discussion One of the easiest individual desserts you can make is panna cotta, and it can be prepared ahead of time and quickly plated at the last minute. My aspiring pastry chef friend Neil Robertson calls this restaurant standard "cream Jell-O," and he's right. Gelatin with cream (or Cool Whip) is the basis for some of the most devastating culinary train wrecks of Middle America, but take the combination to Italy and suddenly it's elegant. There's very little more to panna cotta than cream, gelatin, and sugar. Another liquid such as milk or buttermilk is often added to cut the richness a bit. The cream mixture is usually flavored with fresh vanilla bean. The dessert is chilled until it sets and is usually turned out onto a plate to make an attractive plateau shape like a flan, but you can also serve it in dishes or glasses. Another fun thing about this recipe, besides the fact that it's no harder than making Jell-O, is that it's another use for ramekins, one of the most unexpectedly versatile of kitchen tools. Plain white ramekins work, but I prefer the colorful Emile Henry "Le Potier" sets. Aside from panna cotta, we use them for souffles, molten chocolate cake, pots de creme, and serving dipping sauces. Enjoying panna cotta is no more challenging than making it. While it looks and sounds elegant, it tastes like comfort food. While your guests lap it up, you can snicker quietly, look both ways for trademark lawyers, and ask how everyone likes the Coconut Cream Jell-O with Tropical Froot Sauce. This recipe is based on a coconut-tamarind cocktail developed by Neil Robertson for a column I wrote about tamarind. The article, with cocktail recipe, will appear soon in the Seattle Times, so consider this a sneak preview of the flavor combination. This panna cotta would be just right after a Thai meal. Panna Cotta 1-1/4 c heavy cream 3/4 c coconut milk, fresh or canned 1-1/2 tsp gelatin 6 T sugar 1/2 vanilla bean 1 c whole milk Tamarind Sauce 2 T tamarind pulp 1/2 c boling water 1/4 c sugar 1 tiny pinch of ground cloves 1/4 tsp cornstarch mixed with 1 tsp cold water To make the panna cotta: 1. Combine the cream and coconut milk in a medium saucepan. If you are using canned coconut milk (I recommend Chaokoh brand), it may have separated. If it has, empty the can into a separate container, microwave or heat briefly on the stove, stir until it recombines, then measure. 2. Remove 1/4 cup of the cream and coconut milk mixture to a small bowl and sprinkle with the gelatin. Let stand 10 minutes, then stir well. (It can stand while you heat the cream in the next step.) 3. Bring the cream and coconut milk mixture to a simmer over medium heat. Add the cream and gelatin mixture and the sugar. Split the vanilla bean lengthwise, scrape the seeds into the pan, and throw in the bean halves. (Did you know that vanilla beans are the fruit of a species of orchid, and all orchids have tiny "dust seeds"?) 4. Simmer, stirring constantly, until the gelatin and sugar have completely dissolved. Remove and discard vanilla beans. Transfer the mixture to a glass measuring cup set in an ice water bath. I use a 4-cup Pyrex sitting in an 8"x8" baking pan of ice water. 5. Add the milk and stir often until the mixture is slightly colder than room temperature (test with your finger; no need to break out the thermometer). 6. Divide mixture into 6 half-cup ramekins (have the ramekins sitting in a baking pan, such as a 9"x13") and refrigerate overnight. If you want to dig in sooner, increase the gelatin to 1 3/4 tsp and refrigerate at least 4 hours. To make the sauce and serve: 1. Pour the boiling water over the tamarind pulp in a small bowl, let it sit for 10 minutes, then use a spoon to mix well. 2. Strain the mixture through a fine-mesh sieve into a small saucepan. Don't push the pulp through the sieve or the sauce will be grainy. 3. Bring to a simmer over medium heat. Add the sugar and stir until fully dissolved. Add the cloves and cornstarch and simmer just until thickened. Remove from heat and cool to room temperature. 4. Unmold the panna cotta by running a paring knife around the edge and inverting the ramekin onto a plate. Spoon sauce over the plated panna cotta and serve. Keywords: Dessert, Intermediate, Italian, The Daily Gullet ( RG216 )

Leek and Onion Tartlets Serves 6 as Appetizer. The tartlets make great party food. You can make the dough and filling the day before, blind bake the shells in the morning, and assemble and bake the tartlets just before serving. And they travel well, stacked in an 8"x8" baking pan. See Mamster's complete article here and discussion here Crust 1 stick of butter 6-1/2 oz pastry flour (or substitute all-purpose flour) 1/2 tsp salt 1/8 tsp baking powder ice water 1-1/2 tsp cider vinegar Filling 2 T butter 8 medium leeks 1/2 c cream 2 egg yolks salt and pepper 1 oz Parmigiano-Reggiano cheese grated 2 medium onions To make the crust: 1. Divide the butter into two parts (5 tbsp and 3 tbsp). Cut into small cubes and put 3 tbsp in the freezer and 5 tbsp in the refrigerator. 2. Put the flour, salt, and baking powder in a recloseable bag. Put the bag in the freezer and let it and the butter freezer for 30 minutes. 3. Place the flour mixture in the food processor bowl and process for a few seconds to mix. Save the bag. 4. Add the refrigerated butter and process 20 seconds until well combined. Add the frozen butter and pulse until the butter is the size of peas. 5. Add the vinegar and 2.5 tbsp water and pulse six times. The mixture will not come together in a ball. Reach in and pinch a bit and see if it holds together. If not, add a bit more water and pulse three more times. Don't add more than 3.5 tbsp water total. 6. Pour the dough (which still won't be doughy at this point) back into the bag, seal, and knead through the bag by squeezing it until the dough comes together into a ball. This sounds silly, but really it's quite easy and neat. 7. Refrigerate the dough for at least 45 minutes, preferably overnight. To make the filling: 1. Prep the leeks: Cut off and discard the root end and green parts of the leaves. Halve the remaining section and rinse under cold water to clean. Slice thinly across the grain. 2. Prep the onions: Quarter and peel the onions and slice thinly. You should now have about 1.5 lb total of prepped leeks and onions. 3. Melt the butter in a saucepan over medium heat. Add the leeks and onions and cook half an hour or until lightly browned and soft. 4. Turn off the heat and stir in the cream. Cool to room temperature and add the egg yolks. Season to taste with salt and pepper. To assemble and bake: 1. Preheat the oven to 375. Roll the dough out to between 1/16" and 1/8" thick and line a 9" tart pan or six 4" flan rings. Refrigerate the shells at least 30 minutes (or the sides will collapse). Prick the dough, weight the shells with pie weights or beans, and blind bake 20 minutes. 2. Reduce heat to 350. If using flan rings, remove the rings. Fill each tart to the rim with the leek and onion filling and top with a sprinkle of Parmigiano. Bake 30 minutes and serve hot or at room temperature. Keywords: French, Appetizer, Snack, Vegetarian, Intermediate, Hors d'oeuvre, Vegetables, Cheese, The Daily Gullet ( RG215 )

Coconut Rice (without Coconut Milk) Serves 4 as Sideor 2 as Side. This recipe was mentioned on March 2 on the Dinner! thread (page 65 with a 40 posts per page view). Serves 2-4 as a side dish, depending on how hungry they are! Picture is of Thai Green Curry with Sliced Blade Steak, Snap Peas and Eggplant over Coconut Rice. 1-1/3 c Hot Water 1 tsp Chicken flavored Better Than Boullion, optional - If you don't use the BTB than use the same amount of salt - You could also use real broth instead of water & chicken base 1 T Vegetable or Peanut Oil 1 T Shallot, minced 1/4 c Coconut - the non-sweetened grated & desiccated kind, I get mine from Whole Foods 1 c Jasmine Rice Place 1 teaspoon Chicken flavored Better than Boullion (or salt) in the Hot Water and set aside. Place a 1 or 2 quart saucepot over a medium flame. Add the Oil, allow to heat for a few seconds then add the Minced Shallot (if you have no shallots, a little onion with 1 clove of garlic, minced, can substitute), saute for about 1 minute, then add the coconut. Stir for another minute or so until you can smell the coconut begin to toast. Add the rice to the pot, stir to combine everything until a few pieces of the coconut and/or rice begin to turn golden. Stir the water & chicken boullion together and pour over the rice. Be careful as it will sputter and come quickly to a boil. Give it a stir and when it comes to a boil, cover the pot and reduce the heat as low as it will go. Cook for 15 minutes, then allow to sit with the heat off for at least 10 more minutes -- DO NOT REMOVE THE LID. Fluff with a fork as you pour it into a serving bowl. Keywords: Side, Kosher, Vegan, Vegetarian, Easy, Rice, Dinner, Lunch, Thai ( RG214 )

Pineapple-Maple Ice Cream Maple Poached Pineapple 1/2 ripe pineapple 1 c maple syrup (grade A dark amber) Pineapple-Maple Ice Cream 1/2 c coarsely chopped TOASTED pecans 2 c heavy cream 1 c whole milk 1-1/4 c poaching liquid from the maple poached pinapple 1-1/2 c maple poached pineapple For the Maple-Poached Pineapple Cut off pineapple skin and eyes, slice in quarters lengthwise. Remove woody core and slice each quarter in half vertically. Cut each slice into 1/2 inch chunks. Bring maple syrup to boil in heavy saucepan. Add half of the pineapple and bring back to a boil. Remove from the heat, cover and let steep, stirring occasionally, until cool. Drain pineapple well and reserve liquid. Refrigerate pineapple and syrup separately. (if you like, you can use 2 cups of syrup and poach all the pineapple - it's really good over waffles or pancakes, or just eaten right out of the container) For the Ice Cream Put poaching liquid in a medium saucepan and bring to a boil. Reduce syrup to 1/2 cup then add cream. This may cause the syrup to solidify - just continue to heat and stir until everything is melted together. When mixture is smooth, remove from heat and add milk. Chill thoroughly. When you are ready to process the ice cream, cut pineapple into 1/2 inch cubes and put in a container large enough to hold finished ice cream - place in freezer to chill. Process the cream mixture in ice cream maker to the consistency of soft ice cream. spoon into container with pineapple, add chopped pecans and stir together. Freeze until firm. Keywords: Intermediate, Dessert, Fruit, Vegetarian, Ice Cream Maker ( RG213 )

Mussels with Thai Basil and Chiles My current favorite mussel dish is based on a dish served in several local Thai restaurants. 1 T vegetable oil 14 oz coconut milk 2 tsp thai green curry paste 1 stem lemon grass, finely chopped 2 inches fresh ginger, grated 2 red chillies, finely chopped (or LOTS More...) 1-1/2 pt chicken stock 4-1/2 lb mussels, cleaned 2 T fresh lime juice 2 lime leaves, finely sliced 2 handfuls baby spinach or bok choi 2 T fish sauce 12 Thai basil leaves, torn Cilantro, carrot and tomato for garnish Heat the oil in a large heavy based saucepan. Add half the coconut milk, curry paste and stir to combine. Add the lemongrass, ginger and chilli and cook for 3 minutes. Add the chicken stock and cook until the liquid has reduced by half, about ten minutes. Add the mussels, cover with a lid, and cook over a medium heat for 3 minutes. Fold in the rest of the coconut milk,the lime juice, lime leaves, spinach and fish sauce and cook for 3 minutes more. Finally fold in the basil and discard any mussels that have not fully opened. Serve with plain rice or noodles. If you want to get fancy with presentation, remove the mussels, open them and remove mussels from shells, then split the shell halves apart. On small serving plates ladle a few ounces of the cooked coconut milk/basil/lemongrass and stock mixture. Take 7 to 9 mussel shell halves and arrange them in a circle on each plate. Place a mussel into each of the shell halves, then ladle some more of the mixture over the top. Garnish with diced tomato, cilantro sprigs and thin matchsticks of fresh carrot. Keywords: Seafood ( RG212 )

Moules Casserole Serves 2 as Main Dish. For great mussels, you need the right pot. Cast iron is too heavy. To be really authentic, you need individual mussel pots, a black, one-serving pot designed to increase the space for shaking during the cooking process. It’s deep, round lid is also ideal for storing the empty shells during the eating process. Look for them in restaurant supply stores. This recipe is written for two individual mussel pots, It can also be doubled or tripled, and you can add ingredients like extra herbs, peppers or cream if desired. Just be sure respect the cooking times and temperatures listed. Moules Casserole 2 kg fresh mussels 2 T butter 2 T vegetable oil 1 medium yellow onion, peeled 1 branch celery, rinsed 2 medium carrots, peeled and rinsed 1 leek, white part only, washed 2 garlic cloves, peeled and minced A handful of fresh parsley, chopped 400 ml dry white wine salt and pepper to taste Mayonnaise Dipping Sauce 2 T Dijon mustard 2 T Mayonnaise (Hellman's works well) 2 T (approx) 35% cream salt and white pepper A few spoonfuls cooked mussel juices* (optional) For the Mussels Rinse the mussels in cold water and discard any with cracked shells or that are open. Chop the onion, celery, carrots and leek into large pieces (about one inch). Place a tablespoon of butter and oil in each pot over medium heat. When the butter starts to foam, divide the vegetables and garlic into the two pots. Cook, stirring occasionally, until the vegetables begin to soften. Add the mussels and half the white wine, cover, and turn the heat to high. Cook for 7-9 minutes (depending on the size of the mussels) shaking gently every so often. Just before the cooking time is up, pour over the remaining wine, sprinkle with chopped parsley, season with salt and pepper, and toss one last time. Keep covered until ready to serve. For the Mayonnaise Dipping Sauce In a small bowl, whisk together the mustard, mayonnaise and enough cream to soften the consistency. Season with salt and pepper. Just before eating, stir in the mussel juices. Serve with mussels and frites. Keywords: Main Dish, Seafood ( RG211 )

Creamy Reuben Soup Serves 8 as Soup. Care of Batgrrrl's father. 1/2 c onion, chopped 1/4 c celery, chopped 3 T butter 1/4 c unsifted flour 3 c water 4 T beef bouillion 3 c half and half 12 oz Swiss cheese, shredded 1. in large saucepan cook onion and celery until tender 2. stir in flour until smooth 3. gradually stir in water and bouillion, bring to a boil, reduce heat and simmer uncovered for 5 minutes 4 add corned beef, kraut, half and half, and 1 cup cheese 5. cook 30 minutes until slightly thickened, stirring frequently 6. ladle into 8 oven-proof bowls; top each with toasted bread and 1/2 cup cheese (they mean spread the cheese out over the eight bowls). Broil until the cheese melts (which happens very quickly). Serve immediately. Here are the tasting notes: As read, this would be pretty stiff. I adjusted upwards at the kraut. I was more generous with the onion and celery--who is going to notice a quarter cup of anything, except maybe jalapenos? I used less water, and lots more bouillion, and added more bouillion still as it got stiffer. I used half and half, but another time back off to 2% milk, maybe. We came out with 3 of our duppa gritta bowls, ate two, and loved it. Keywords: Soup, Lunch, Dinner, Easy ( RG210 )

Butter Tart Filling Serves 24 as Dessert. These are even better the second day. For a smaller dessert, or perhaps buffet table, use tartlet pans. In that case this will make around 40 tartlets or 24 tarts. 1-1/2 c raisins 4 T butter 2 eggs 2 c brown sugar a few tsp rum or rum flavouring 1/2 c chopped nuts Pie Pastry for 24 tarts Soak raisins in boiling water for a few minutes until they are plump. Beat butter till creamy. Add eggs and brown sugar and beat until foamy. Add rum or rum flavouring, chopped nuts and raisins. Pour into uncooked tart shells. (use a rich pastry, rolled thin). Bake in a 375 degree oven for 15- 20 minutes or until brown. Cool slightly before removing from pan to wire rack. Serve with whipped cream. Keywords: Dessert, Intermediate, Snack ( RG209 )

Chicken Stock Serves 1. Yield: 1 quart This is a basic recipe that I've modified so that it's easy to divide or multiply. It's based on a recipe in Cook's Illustrated, which is in turn based on techiniques explored in Edna Lewis' "In Pursuit of Flavor." Except for chilling, the whole procedure won't take more than an hour and a half. This may seem sort of radical, since we all learned that stock takes hours of gentle attention. It doesn't have to. You don't need to skim because the initial sauté denatures the meat proteins, and they won't float to the top--they'll merge with the rest of the ingredients and be strained out in the end. You can add of lots other things: carrots, celery, leeks, etc. at step 6. If these additional ingredients require longer simmering, go ahead and simmer. You won't hurt the chicken. A note on salt: many people do not add salt to stock. I find that the small amount called for here helps to extract flavor from the ingredients, and is not noticeable in the finished product, even when reduced. So don't use it if you don't want, but you might try it once and see if it doesn't make a difference. A note on scraps: I don't save them for making stock, but a lot of people do, so that's the way this is written. I prefer to buy legs and wings on sale and freeze them until I'm ready to make stock. A ratio of 3 legs to 2 wings make a good rich, gelatinous stock. At 2003 prices, chicken parts to make a gallon of stock will cost less than $10. 1 qt water 2 lb meaty chicken scraps 1/2 c dry, unoaked white wine (optional) 1/4 tsp kosher salt, or 1/8 t table salt 1 small onion 1. Hack the chicken into 2-inch (50 mm) pieces. Chop the onion medium. 2. Sauté the onion in a little oil until tender. Remove. 3. Sauté the chicken parts in a little oil until they are no longer pink. Remove. 4. Deglaze the pan with a little water or wine, or a combination. 5. Return the chicken and onion to the pot. Add the salt. Cover, set the heat to low and let the contents cook for 20 minutes. 6. Add the boiling water. Adjust the pot to a simmer. Cover and simmer for another 45 minutes. 7. Strain, refrigerate, skim fat. Done. Strain again if it's not clear enough, or use the egg white technique. Keywords: Sauce, Soup, Intermediate, Chicken ( RG208 )

Larb Growing up in Thailand, the first larb I ever ate was with raw pork. I now make this version; my Thai friend (and former nanny) taught me how to make larp this way. Can also be made with beef or chicken, and I have also made it with raw tuna. Larb has quite a following on eGullet as you can see from the thread in the Cooking forum -- Larb Laab Larp, the thread. Be warned, there are a lot of pages! 1 T Toasted Rice powder 3 T Lime juice 3 T Chicken Stock 3 T Nam pla (fish sauce) 6 tsp Ground red chilis (dried, not fresh) 4 Shallots, minced 1 Stalk lemon grass, bottom portion minced 3 Kaffir lime leaves, chiffonade 3 Scallions, thinly sliced 1 tsp Powdered galangel 6 oz Pork, chopped in food processor or with cleaver Lettuce leaves Sticky rice (optional) NOTE: For toasted rice powder, you can purchase or make your own. I prefer to make my own, toasting raw sticky rice in a wok and grinding in spice grinder. NOTE: For all of the ingredients except the galangel and toasted rice powder, quantities are approximate. I often up them by 15-25%, depending on how I want it that day. I often add Thai basil (depending on availability) and/or cilantro; some like it with mint. Poach ground pork in broth in wok or skillet. Add remaining and heat. If you want it spicier, you can add thinly sliced bird chilis. I usually opt to reduce the amount of ground chilis and add the bird chilis. Serve with lettuce leaves and/or cooked sticky rice. Good warm or left-over (better at room temp than cold). Great for appetizer, lunch, dinner, mid-night snack, whenever. Keywords: Thai, Easy ( RG207 )

Velvet Falernum Syrup - a more reasonable amount Dale's recipe for Velvet Falernum makes 5 quarts of the stuff. I've scaled it down to make about 5 cups of the finished product - quite enough for the home bar. Some additional notes, the flavor of the homemade Falernum is dominated by the bitter notes of lime zest. The commercial product contains lime juice, and I think more sugar, and is therefore more sweet/sour rather than bitter. When we have done tastings, people tended to prefer the more sophisticated flavor of the homemade (zesty) Velvet Falernum, so it is worth making yourself. Rum Marinade 1 c White Rum 3 Limes worth of Zest (peel it off) 3 Whole Cloves 3 drops of Almond Extract Simple Syrup (1:1) 4 c Sugar 4 c Water In a small covered container place the Rum, Cloves, Almond Extract and Lime Peel. Set aside for about 18-24 hours. In a 2 quart jar mix Sugar and Water. Shake it up every once in a while. By the time the marinade is done, the sugar will have dissolved. Strain the Rum Marinade into the sugar water. Taste. The almond flavor should be barely detectable, but it should be there. If you can't taste it at all, add another drop or two of Almond Extract. Keywords: Cocktail, Fruit ( RG206 )

Creamless Mushroom Soup a la Jerry's Serves 4 as Main Dishor 6 as Appetizeror 6 as Soup. This recipe was inspired by a soup we had at Jerry's Osteria restaurant in Tenafly, NJ. This is one of our favorite places and their soup was divine. Earthy with lots of funky mushroom flavor. Jason has to avoid dairy products and this soup has a creamy texture from the mushrooms that is augmented with a potato - but be sure to not use too much potato! The use of water is recommended over beef broth, but broth could be used, or concentrated beef base could be added, but it shouldn't taste too beefy. The final texture should remain a little chunky, hence the use of an immersion blender rather than a regular blender. If you don't have one, you can use a regular blender or food processor, but just pulse a few times. Edit: To follow-up, I preferred the smoother puree from using a regular blender. The immersion blender tended to shred the mushrooms rather than finely puree them. Save some chunks from the blender for texture. 1 T Olive or Vegetable Oil 1 medium Onion, finely diced 1 stalk of Celery, finely diced 1 small (about 4 oz) starchy Potato, peeled & diced 3/4 oz dried Porcini 1 qt Water, divided 10 oz White Button Mushrooms, chopped 10 oz Cremini or Portobella Mushrooms, chopped Salt to taste (at least 1/2 tsp) Freshly Ground Black Pepper Optional Ingredients 1 tsp or more good beef base, like Better Than Boullion (or Vegetable Base) 2 T Sherry, Cognac or Brandy Best Quality Extra Virgin Olive Oil or Truffle Oil Heat a 6 quart soup pot over a moderate flame. Add 1 tablespoon oil, allow to heat for a bit then add the Onion, sauté for a minute before adding the Celery. Stir, then cover and allow the vegetables to sweat for a few minutes before adding the Potato. Meanwhile, soak the dried Porcini in 1 cup of hot water, set aside. Add the chopped fresh mushrooms to the sweating vegetables. Stir it all up and continue sweating. Lift the lid every so often to stir the vegetables, but keep the lid on for the most part to retain the vegetable's steam. After about 5 minutes, using a slotted spoon, remove the Porcini from their soaking liquid (retain the liquid), chop them up and add them to the pot, cover. After the mushrooms have released their water and start to look cooked (about 5 more minutes), add about 1/2 tsp Salt and some freshly ground Black Pepper. Add the reserved porcini soaking water (pour slowly to keep any sediment from going into the pot) and 3 more cups of water. Turn up the heat to bring to a boil, then immediately reduce the heat to maintain a simmer (covered) for about 15 minutes. Turn the heat down and use an immersion blender to puree the soup, but don't make it too smooth, it should still have some chunky texture, but the non-mushroom vegetables shouldn't be identifiable. Taste the soup. If you think it still needs salt, and don't need it to be vegetarian, add some really good beef base, about 1-2 teaspoons. Stir it in until it dissolves completely. If you don't have good beef base, just add some more salt and pepper. At this point, add the Sherry, if using. Stir it in and allow the soup to simmer for about 5 more minutes. Serve the hot soup with a drizzle of Olive or Truffle Oil on top. Keywords: Appetizer, Soup, Kosher, Vegan, Vegetarian, Easy, Vegetables, Dinner, Lunch, Immersion Blender, American, Italian ( RG205 )

Gravy Gravy is a mainstay of American dinners to go along side turkey, chicken or beef roasts. It's very simple to make and is wonderful on mashed potatoes. Gravy is equal parts fat to flour and enough stock for the consistency of your choice. 1/2 c fat 1/2 c flour 3 c stock If possible, use fat from the roast you are making that day. Otherwise rendered bacon fat or butter works well. Add flour to make a roux. If you're making a beef stock, brown the roux until it's brown or as dark as a chocolate bar. For poultry light brown to brown is preferable. Be sure to continually mix the roux so as not to burn it. Like the fat, use stock made from the same animal or similar as the roast. Add stock incrementally as it is absorbed and until desired thickness is achieved. It should be a little thicker than cream. Tips for stock and fat: Save carcusses from prior roasts and turn them into stock. Store stock in the refrigerator overnight and skim the fat; store separately for later use. The next time you roast, use fat from prior roast to cook current roast's giblets, wings and excess skin. Remove when fat is completely rendered or giblets are browned, add equal amounts flour and stock when ready. Keywords: Easy, Sauce, Dinner ( RG204 )

Slippery Slope Serves 1. The key to this cocktail is authentic Jamaican ginger beer. It is more like ginger juice, not carbonated at all. 3 fl oz bourbon 1 fl oz Jamaican-style ginger beer (non-carbonated) bitter lemon soda Shake the bourbon and ginger beer. Pour over ice and top off with the bitter lemon. Keywords: Cocktail ( RG203 )

Satueed Squid Serves 4 as Side. Select only the frshest squid. The eyes should be clear and bright without any off odors. Fresh is better than frozen, but frozen can still be very good. If using frozen, let thaw overnight in the refrigerator. This recipe uses guanciale or smoked pork jowels. It is similar to American bacon but has less meat and therefore easier to cook with. Bacon can be easily substituted or saved bacon grease. 1 lb squid 1/3 lb guanciale 2 T olive oil 1 T red pepper flakes 1/2 lime for juicing 1 T Italian parsley 1 tsp salt 1) Prepare squid by slicing off tentacles just in front of the beak which is just in front of the eyes. Slice head off before the eyes. The guts are removed by slicing open the cavity and putting a finger under the plastic like spine and pulling, the guts will come with. Cut body in perpendicular slies. A more advanced technique would remove the guts without opening the main cavity of the body so that cutting into slices would give you rings. 2) Place olive oil and gaunciale in a medium skillet and render. 3) Add red pepper flakes and squid 4) After 45 seconds to a minute add lime juice and pull squid. Plate and garnish with parsley to serve. Keywords: Side, Seafood, Intermediate, Dinner, Lunch, Italian ( RG202 )

Spareribs and Saurkraut 2 lb pork side ribs 2 jars saurkraut garlic powder 4 T lard In roasting pan, melt lard. Cut ribs into serving size pieces and sprinkle with garlic powder. Brown spareribs on both sides. In the same roasting pan, (without draining off fat), layer saurkraut and ribs, beginning and ending with saurkraut. Cover and bake at 350 for 1/2-2 hours. Keywords: Main Dish, Pork, Dinner ( RG201 )

Maple Glaze for Ham 1/4 c maple syrup 1 T dijon or honey mustard 1 T cider vinegar Combine all ingredients and brush over ham steaks or roast. Keywords: Easy, Sauce ( RG200 )

Steak Marinade 4 lg. shallots 1/2 c vegetable oil 1/4 c dry red wine 1/2 tsp pepper 1 tsp dijon mustard Finely chop shallots. Place in glass dish, just large enough to hold steak. Add oil, wine, dijon and mustard whisk together. Place steak into marinade, turn several times until meat is well coated. Cover and chill at least 4 hours or overnight. Before cooking, brush shallots from steak. Discard marinade Keywords: Easy, Cheese ( RG199 )

Honey Garlic Meatballs Meatballs 2 l lean ground beef, or sirloin 4 fresh bread slices, processed into bread crumbs 2 large eggs 1 tsp salt 1/4 tsp cayenne pepper Sauce 1 T butter 8 garlic cloves, minced 14 oz canned stewed tomatoes, with juice, pureed 2 tsp cornstarch 1/4 c soy sauce 3/4 liquid honey Combine the meatball ingredients, mix well. Form into 48 1 1/2 inch balls. Bake on ungreased cookie sheet in a 400 oven for 10-15 minutes. Remove the meatballs to an ungreased 2 qt casserole dish. Melt butter in medium saucepan. Saute the garlic until soft, but not browned. Add the tomato and honey. Mix the cornstarch with the soy sauce, then stir into the tomato mixture. Bring to a boil. Reduce heat and simmer uncovered, for 10 minutes stirring frequently. Pour the thickened sauce over meatballs. Bake, uncovered, at 350 for 20 minutes or until the meatballs are glazed. Keywords: Hors d'oeuvre, Easy, Beef ( RG198 )

Sweet Sausage Rolls 1 pkg puff pastry or, 1 tube, crescent roll dough 24 miniature smoked sausage links 1/2 c butter, melted 1/2 c chopped nuts 3 T honey 3 T brown sugar Separate crescent rolls into triangles. Cut each length-wise into 3 triangles. If using puff pastry do the same with it. Place a sausage on the long end and roll up tightly. Set aside. Combine the remaining ingredients in an 11x7x2 in baking dish. Arrange sausage rolls, seam side down in butter mixture. Bake uncovered, at 400, for 15-20 minutes or until golden brown. Keywords: Hors d'oeuvre, Easy ( RG197 )

Dijon Chicken for Two Serves 2 as Main Dish. 1/3 c ranch dressing 1 T dijon mustard 2 boneless chicken breasts 2 T butter 3 T white wine or chicken broth pasta or long grained rice In a small bowl, combine ranch dressing and mustard, set aside. In a skillet, cook chicken in butter over medium heat, 8-10 minutes or until juices run clear. Remove and keep warm. Add wine or broth to skillet, stirring to loosen brown bits on bottom of skillet. Whisk in mustard mixture. Cook and stir until blended and heated through. Serve over hot pasta, or rice. Keywords: Main Dish, Easy, Chicken ( RG196 )