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Made with tahini paste (part of it wholemeal), butter, honey, vanilla, flour, cornstarch, some salt (no eggs). Topped with toasted almonds. Those has a strong nutty sesame flavor, the vanilla and honey round it with a floral note and just enough sweetness to feel like a treat. The salt gives a gentle kick. Texture wise, those are like a pate sablee, with slightly sandy melt-in-the-mouth creaminess. Those are some of my favorite cookies to eat, but I rarely make them. Makes 23-25 small cookies, can be doubled as long as it fits in your food processor. 135 g flour 40 g cornstarch (you can use finely ground almonds instead, if you do, reduce apx 10g tahini) 30 g sugar 1/8 teaspoon of salt 1/2 teaspoon baking powder 70 g cold butter, cut into cubes 40 g honey 1/2 teaspoon vanilla extract 1/4 teaspoon butter extract (it's not a must, use if you have it on hand) 110 grams tahini paste (if you want, you can use part or wholemeal tahini. Whatever you do, make sure to choose a good tahini, with a strong nutty flavor, and a gentle sweetness, avoid tahini with notable bitterness) 1/2 tablespoon water 25 small toasted almonds (peeled or unpeeled) - You can also use toasted pistachios (tastier, but not as pretty) or spread toasted sesame seeds Preheat oven to 170 deg C. In a food processor mix together flour, cornstarch, sugar, salt and baking powder. Add butter, honey, vanilla and butter extract. Blend in pulses until the mixture is a slightly grainy powder and seems uniform. Add tahini and water. Process until dough begins to form. Transfer mixture to working surface or a wide bowl. Using hand or spatula, fold together once or twice to form a dough. Create small balls and place them on a baking pan lined with a baking sheet. Slightly flatten each ball to an apx 1/2 inch (1cm) height. The cookies will not flatten further during baking. Push an almond into the top of each cookie. (Alternatively, roll cookies in sesame seeds prior to flattening) Bake for about 18-20 minutes, until just very lightly golden. Let cool completely.

My grandma used to make us large pot of red cabbage, and we loved it so much. Unfortunately we don't have the exact recipe from her and because her memory isn't the same as before, we can only try and recreate the flavors. I think I've done pretty good and this recipe is a hit at my house. Ingredients: 2 Tablespoon olive oil 2 medium large carrots 1 small-medium white/green cabbage 1/2 package tomato paste (= 130 gram ) 1 teaspoon salt 1/4 teaspoon turmeric 1 teaspoon paprika 4.5 teaspoons of sweetener or sugar pinch of black pepper Preparation: Separate cabbage leaves, rinse and cut to stripes. Peel carrots, rinse and cut to cubes. Preheat oil in a pot, add cabbage and carrot and cook for 5 minutes, mixing occasionally. Add tomato paste, salt, turmeric, paprika, sugar and black pepper and mix well. Lower the heat to medium and cook with a lid, stirring occasionally. Cook for 20 minutes or until it reaches the desired softness, I didn't add any water, but if you need then add a bit and of course use a pot with non stick bottom.

Salsa Para Enchiladas 3 ancho chiles 2 New Mexico chiles 2 chipotle chiles 1 clove garlic, sliced 2 TB flour 2 TB vegetable oil 1 tsp vinegar ¾ tsp salt ¼ tsp dried oregano 2 cups broth, stock, or (filtered) chili soaking liquid Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.

Ingredients： 1-1/2 cup Honey Maid Graham Cracker Crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (225 g each) Philadelphia Brick Cream Cheese (or 2 tubs (450 g each)), softened 1 cup sugar (I used 2/3 cup to make it less sweet) 1 Tbsp. vanilla 2 tbsp lime juice 1 tsp lime zest 4 eggs Directions： （1） Heat oven to 325°F. （2） Combine graham crumbs, 3 Tbsp. sugar and butter/margarine; Press crumbs over bottom of 9-inch non-stick springform pan. （3）Using electric mixer, beat cream cheese, 1 cup sugar (i used 2/3 cup to make it less sweet), vanilla, lime zest and lime juice in large bowl until blended. The add eggs, 1 at a time, mixing on LOW speed just until blended. Pour filling into crust. （4） Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 55 minutes. Remove from oven; turn off oven. （5） Let the cake cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight. （6） Decoration: Arrange lime half-slices around top edge of cheesecake

Oklahoma Baked Beans Cindy Alexander 1 lb pinto beans, soaked overnight and drained ½ small onion, separated into petals 4 large epazote leaves ½ lb bacon, preferably Trader Joe’s uncured ends and pieces 1 medium yellow onion, finely chopped 1 14.5 oz can crushed tomatoes (or whole tomatoes, crushed in the pan) 1½ cups barbecue sauce, preferably Head Country® Original ½ cup brown sugar ¼ cup molasses 1 TB dry mustard, preferably freshly ground 3 tsp kosher salt, divided ⅛ tsp ground cloves, preferably freshly ground ¼ tsp freshly ground black pepper ¼ tsp Aleppo pepper Preheat the oven to 250°F. Rinse and drain the beans. Put them in a Dutch oven along with the epazote, onion petals, and enough water to cover generously. Bring to a boil. Cover and place in the oven. After 40 minutes check the water level, adding boiling water if necessary. Add 1½ tsp kosher salt, stir gently and return to oven until just tender, about 30 more minutes. Drain the cooked beans, reserving one cup of the bean cooking liquid. Cook the bacon in the now empty Dutch oven over medium-high heat until it is well-browned but not crisp. Add the chopped onion, and cook, stirring occasionally, until soft. Using a spoon remove the fat from the pan. Add all of the remaining ingredients except the cooked beans and bring to a vigorous boil, stirring occasionally. Add the beans. As soon as the pot returns to a boil, cover it and place in oven. Bake until thick and fragrant, at least 2 hours. If possible, make in advance and reheat for service.

Beef Rendang Rendang took the top position on the list of 50 most delicious foods in the world, according to the survey by CNN based on 35,000 votes in 2011. Here is the authentic beef rendang recipe from the birthplace of rendang- Minang, Indonesia. This is my recipe and would like to know what you think: Beef Rendang Recipe (Rendang Minang) Recipe type: Main Cuisine: Indonesian Prep time: 20 mins Cook time: 4 hours Total time: 4 hours 20 mins Serves: 4 Ingredients 1 kg of beef Beef 600ml of coconut milk 100ml of vegetable oil (A)Seasoning (blend): 4 candlenuts 12 cloves of garlic 300 g of red chili 250g of onions 50g of ginger 50g of galangal 50g of turmeric 1½ tsp of coriander 1 tbsp (15g) of salt 1 tsp of sugar 4 green cardamom 11/2 tsp of cumin 10 cloves (B)Seasonings and Spices: 4 stalks of bashed lemongrass 3 kaffir lime leaves 1 keping assam keping 2 turmeric leaves, tied up Instructions 1. Dice the beef to 2 cm squares. Do not cut the meat too small so that when cooked the meat does not break into smaller pieces. 2. Place the diced beef in a colander to drain the excess water. Let it dry and set aside. 3. Blend all the ingredients in (A), set the blend aside. 4. Remove the green part and the outer layer of the lemongrass. Use only the white portion of the lemongrass. and bash it so that it can easily release the flavor. 5. Heat up the oil, saute the spice paste (A) on low heat until it becomes aromatic. 6. Add the coconut milk and spices (B). 7. Add the beef and cook on medium heat. 8. Stir continuously over low heat until the oil is separated from the spice mixture. 9. Cook on low heat for about 4 hours until the beef fully absorbs the flavor of the spices and the color turns to dark brown. 10. Serve this delicious authentic Minang rendang with steamed rice. Enjoy. There are some additional details about the cooking method that you can view it at http://tasteasianfood.com/beef-rendang-recipe/ KP Kwan

For those folk who have access to a fig tree or two, here is a recipe for Green Fig Preserve inherited from my fathers recipes. The resulting product is magic on buttered toast and with cheese. The figs must be picked before they ripen and soften. Whole Green Fig Preserve Ingredients: 100 green figs 2 tablespoons bicarbonate of soda (baking soda) 3.4 litres water Method: Scrub the figs and cut a cross into the end opposite the stalk. Mix the water and bicarbonate of soda and soak the figs overnight. Remove from the water and weigh the figs, recording the weight. Place into clean boiling water and boil for 15 minutes or until just soft. Drain and then dry the figs well, removing excess water. Syrup: For each 500g figs or part thereof, mix 500ml water with 500g sugar. Boil the syrup until it just starts to thicken. Add the figs and boil until the syrup is thick. Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool. Bottle the figs and cover with the syrup. Note 1: If the syrup froths whilst boiling, add a small lump of butter. Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.

Broken or Smashed Eggs is a very easy and classic dish that Lucio made famous. Here is the recipe (4 p.) 4 eggs 5oo gr potatoes 1 slice iberian ham (optional) Fry the eggs in a saucepan with high amount of olive oil Peel, cut and fry the potatoes into french fries Cut the slice in mid size pieces (like 2 fries big or so) Serve all together. Cut the eggs so the yolk will drench the fries and ham and mix everything together. You can take this dish as: - A first course and then any other - A main course if you have had some "tapas" or "aperitivo" before. I recommend to pair this with a red wine. I like the "Toro" ones because they have full body and strong flavour. So simple and yet... so hard to pick a seat. It's one of the celebrities spot in Madrid. Booking in advance is a must but going once is well worth it.

This is a great tasting, flavorful method of preparing chicken, especially breasts, with a yogurt marinade. I've made this dish several ways, and with different parts of the chicken. To my taste this marinade works best with breast meat, but you may want to try thighs as well. You can either skin the chicken first, or place the marinade under the skin and then, when baking or grilling the bird, opt for a crisp skin. I haven't found much difference in the moistness of the meat with or without the skin, but I generally slather the marinade on pretty thick. Cooking time and temperature will have as great an effect on moistness as whether you cook the meat with the skin on. Recipe makes enough for 4 - 6 nice sized chicken breast halves. 　 Yogurt Chicken Breasts 1 cup plain low-fat yogurt or regular yogurt 2 - 3 cloves garlic, minced very fine or pressed 1/2 cup finely chopped yellow onion (I like Maui or 1015s) 1 Tbs coriander seeds, toasted and ground fine 2 tsp cumin seeds, toasted and ground 1 tsp whole black peppercorns, ground 1/2 - 1 tsp crushed chilpectin peppers, seeds included (other peppers are ok, avoid cayenne) 2 Tbs finely chopped fresh mint 4 - 6 chicken breast halves (2 - 3 whole breasts) Take whole coriander and cumin seeds and put them in a small skillet over medium heat and toast them for a couple of minutes while constantly shaking the skillet. As soon as they get aromatic remove from heat and skillet and let them cool a bit before grinding them fine. Grind them with whole (untoasted) black peppercorns. Add the spices, garlic, onion and chopped mint to the yogurt and stir well to mix. Pat the chicken breasts dry and either remove the skin or gently separate the skin from the breast halves, making a pocket into which the marinade will go. Place the breasts in a glass baking dish with sides higher than the breasts are thick and generously cover the skinned breasts with marinade, or stuff a generous amount of marinade under the skin. Cover (if using plastic wrap, take care that the film doesn't come in contact with the chicken breasts) and marinate in the refrigerator for about 8 - 12 hours. Chicken can be cooked in the oven at about 400 degrees for about 30 - 35 minutes, or grilled over hot mesquite coals for about 40 minutes. Naturally you may need to adjust your cooking time and temp depending on the size of the chicken and your own oven. You may certainly adjust the amount of seasoning to suit your taste. I often use a little more of the coriander, cumin and black pepper, depending on my mood and who, if any, my guests may be. Pequin chiles are also good in this recipe. Definitely DON'T use ground cayenne pepper. This also works nicely without the onions.

Asparagus Pesto on Whole Wheat Pasta Cindy Alexander, an adaptation of a Michael Chiarello recipe This is a great way to use asparagus ends! 1 lb asparagus 20g (1 cup lightly packed) basil leaves 2 tablespoons pine nuts or slivered almonds 2 cloves garlic, sliced 1TB freshly squeezed lemon juice, or to taste Salt and freshly ground pepper to taste About 1/2 cup extra virgin olive oil 80g (about 1 cup) freshly grated Parmesan or Pecorino cheese 1 box (13.25 oz) dried whole wheat rotini or other pasta Boil the asparagus in salted water until very tender. Drain, reserving the water, and cool slightly. Put in a food processor with the all of the other ingredients except the oil, and puree well. With the machine running, slowly add the olive oil. Taste and adjust for seasonings and consistency. It should be about the thickness of mayonnaise. Return the water used for cooking the asparagus to a boil and cook pasta. Drain, reserving about 1/2 cup of the pasta cooking water. Mix the pasta and pesto, thinning with the pasta cooking water as necessary. Taste and add salt, pepper, and additional lemon juice to taste.

Shel's Curried Lentil Soup Ingredients 3 Tbs EVOO, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped and divided 2 Tbs or more of curry powder 1 cup French green lentils (lentils du Puy) 4½ cups or more water, divided (chicken stock and water 50/50 is a good option - don't go too heavy with the chicken stock) Bay leaf or two depending on size, type, freshness (ideally, Turkish bay leaves) 1 Tbs fresh ground toasted coriander 1 Tbs fresh ground toasted cumin seed S&P 1 15-oz can chickpeas or equivalent home made 1 Tbs fresh lemon juice Zest of one lemon 2 Tbs unsalted butter 2 green onions, thinly sliced 1 lemon cut into six wedges Directions Heat 1 Tbs oil in a heavy large pot over medium heat. Add onion and carrot, sprinkle with salt and fresh ground pepper. Cook until onion is translucent, stirring occasionally, about 4-minutes. Add half the chopped garlic, stir until vegetables are soft but not brown, about 4-minutes longer. Add 2-Tbs curry powder, the cumin, the coriander, and stir until fragrant – about one minute. Add lentils and 4-cups liquid. Add bay leaf. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes. Meanwhile, in food processor, puree chickpeas, lemon juice, lemon zest, ¼ cup water, remaining 2 Tbs olive oil, and remaining garlic. Add chickpea puree and butter to lentil soup. Adjust salt and pepper, and add additional curry powder if desired. Add water in ¼ cupfuls to thin to desired consistency. Soup can be made a day ahead. Cool, cover, and refrigerate. Rewarm before continuing. When serving, sprinkle with thinly sliced green onions and serve with lemon wedges. Notes: I use a mild curry for this. I only use Lentils du Puy. and they are highly recommended for the way they cook and their flavor.

The origin of this recipe comes from Cook's Illustrated, but the recipe has developed over time enough that it can be considered a different recipe. Shel’s Baked Wild and Brown Rice Ingredients 1 cup Massa Organics brown rice, rinsed and drained a couple of times ½ cup domestic, cultivated wild rice (Trader Joe's brand is just fine for this) 2⅓ cups liquid (50/50 stock/water combination) 1 tsp unsalted butter or equivalent oil or ghee 2 lightly crushed garlic cloves ½ tsp Diamond Crystal kosher salt (optional) Fresh ground black pepper Directions Adjust oven rack to middle-high position; heat oven to 375 degrees. Spread drained brown rice in 8‑inch‑square glass baking dish. like Corningware. Cook ½-cup wild rice and garlic cloves in about 1½-cups water for about 15-minutes, no more. Drain, reserving liquid. Remove the garlic cloves and add the drained wild rice to the brown rice. Bring reserved rice cooking liquid and enough stock or water to make 2⅓ cups, plus the butter or oil and salt to a boil, covered, and then pour liquid over rice. Stir to incorporate. Cover baking dish tightly with doubled layer of foil (the lid from the 8-inch Corningware casserole is fine). Bake rice 1 hour, until tender. Remove baking dish from oven and uncover. Grind some pepper onto the rice, then fluff rice with a fork, cover dish with clean kitchen towel and let rice stand 5 minutes. Uncover, fluff and adjust seasoning, and let rice stand 5 minutes longer. Serve immediately. Notes: This recipe works well when using an 8-inch Corningware or Pyrex dish with lid. If you don't have a lid, cover the dish tightly with aluminum foil. I prefer the Massa Organics brown rice http://massaorganics.com/ for this dish, but have made the dish with other brown rice as well, all with acceptable results. Massa's rice can be purchased at the Berkeley Farmers Markets or on line. I use Trader Joe's wild rice as it's cost effective, readily available, and tastes as good as the other cultivated wild rice I've tried. The amount and brand of salt works well for my taste and the boxed chicken stock I use, which is Costco's organic chicken stock mixed about 50/50 with water. If you use another brand you may have to adjust the amount of salt. More than 2 tsp butter or oil makes the cooked rice a little greasy to my taste. I prefer a little less than 1 tsp unsalted butter.

This week I made dinner for a group of friends, and the dinner included Mexican rice. What I made was based on studying several recipes for Mexican rice and then developing my own recipe. It's called "restaurant-style" because it reminds me of rice dishes I've had in several restaurants. So, first the recipe and then some notes. Shel's Restaurant-Style Mexican Rice Ingredients 1 (14.5 oz) can Muir Glen diced fire roasted tomatoes with chilies ½ medium white or yellow onion, peeled and chopped medium 1 cup chicken stock 1 tsp Diamond Crystal kosher salt, or to taste ½ - 1 tsp ground cumin 3 - 4 Tbs neutral cooking oil or rendered lard 1 cup long grain white rice 1-2 chili peppers (optional, or to taste) such as Peruvian, seeded and minced 3-4 garlic cloves, pressed ¼ cup very finely chopped cilantro 3 Tbs fresh lime juice Directions Place rice in a fine-mesh strainer and rinse under cold running water until water runs clear. Place strainer over bowl and let rice drain. Put the tomatoes their juice, and the onion in a food processor and puree until smooth. Transfer the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. Turn heat down to keep liquid hot, close to boiling. Meanwhile, heat the oil in a heavy pot or Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring often until lightly toasted and golden, 8 to 10 minutes. Add the optional pepper and cook until slightly softened, a couple of minutes at most, adjusting the heat as needed. Add garlic and cook, stirring, until fragrant, about 30 - 60 seconds. Pour the hot tomato mixture over the rice and stir to combine. Be careful, it may bubble and roil vigorously. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Cover pot with a clean towel and place the pot lid over, and let stand an additional 10 to 15 minutes. Add the cilantro and lime juice, and fluff gently with a fork. Taste and adjust seasoning if desired. Notes: I used home-rendered lard for the oil to sauté the rice. Were I to do this again, I might opt for some lard purchased at the nearby Latino market. Their lard is light tan in color and just a little more flavorful. You can really add a little more cumin without unbalancing the dish. I kept the amount low because one of the guests prefers more mild food. Up to 1 tsp of ground cumin would probably be fine. I used a California basmati rice, as that's what was in the cupboard, and while the results were good, the next time I'd like to try a different long grain rice. Trader Joe's sells an organic diced, fire roasted canned tomato with green chilies. Hunt's also sells a diced, fire roasted tomato, but without green chilies and it's not organic. I've tried them all and prefer the Muir Glen brand, but have used TJ's when necessary. The Peruvian peppers (Aji Amarillo) worked out beautifully in this dish. I used 1 1/2 peppers, each about 3-inches long, with seeds and membrane removed. After tasting the Aji Amarillo in this dish, I'd be hard pressed to use the more common, and typical, jalapeño, but that, and other peppers, or none at all, would be fine. So, give this recipe a try and put your own spin on it ...

White Spinach Lasagna Bechamel sauce 6 cups milk 1 cup butter 1 cup unbleached flour salt and pepper 1/8 teaspoon nutmeg Spinach Filling 1/4 cup olive oil 4 garlic cloves,crushed 2 cups chopped onions 2 boxes frozen spinach wrung DRY 2 tsp. dried oregano 1 tsp. dried basil Ricotta Filling 1 lb ricotta cheese 2 eggs, beaten 1 1/2 cups parmesan cheese, freshly grated ½ small jar green pesto sauce 2 cups Italian blend cheese, grated 1 box no boil lasagna noodles Directions Make bechamel: Melt butter, whisk in flour and cook for 3 minutes, stirring constantly. Gradually whisk in the milk, heat over medium until thickened (10 minutes). Remove from heat and add nutmeg and s&p to taste. Make the Spinach filling: Sauté the onions in the until soft and translucent, add garlic cook another minute. Stir in the spinach and spices and s&p to taste. Make Ricotta filling: Mix the ricotta, eggs, pesto sauce and the parmesan cheese together. Assembly: Oil a large deep lasagna pan. I made 4 complete layers, starting with the sauce, then the no-boil noodles, then spinach, then ricotta, then grated cheese. Lather rinse repeat x 4. Cover the casserole tightly with foil and bake at 350°F for 45 minutes. Uncover the casserole and bake for another 10 to 15 minutes until cheese is browned. Remove the casserole from the oven and let it rest for 15 to 20 minutes before serving.

Shel's Spinach-Cheese Frittata 2½ 1-lb pkgs frozen, chopped spinach, thawed, water pressed out, leaves separated 1 can canned corn (I use TJ's), drained (not creamed corn - you cab use frozen or fresh kernels as well) 1 pkg TJ's condensed Portobello mushroom soup or equivalent 4 large eggs, beaten 2 heaping TBS A/P flour ⅓ cup ground dried shiitake mushrooms 12 oz pkg shredded cheese (Gruyere, Emmentaler, Pepper Jack - I usually use TJ's pepper jack) 1 4-oz can diced green peppers Some diced bacon, pancetta, or ham (optional) ½ cup finely diced leek, lightly sautéed S&P to taste (I use no salt and add about ½ - 1 tsp fresh ground black pepper depending of type of pepper Sauté leeks in a small amount of oil, let cool. Prepare bacon and set aside to cool and drain. Set aside prepared spinach in a large bowl or colander. Dump condensed mushroom soup into another large bowl. Grind in pepper and add ground mushrooms and mix. Add eggs, drained canned corn (or you can use frozen corn), green chile peppers, cooled leek mixture, optional bacon, and lightly sift flour over all. Mix together to incorporate, then add shredded cheese and spinach and mix well. Lightly butter/oil (or use a little bacon fat) an 8x8 or 2-quart Corningware baking dish and add the mixture. Bake @ 350-deg for about 40 minutes, or to an internal temperature of about 170-degrees.

Shel’s Simple Meyer Lemon Panna Cotta I like to use a shallow rustic ceramic bowl for this dish so that people can help themselves, or serve in individual dishes. Ingredients 1 envelope unflavored gelatin 1 cup sugar, scant (see notes) 1 cup water, divided 1 cup whipping cream 1 cup Meyer lemon juice (4-6 Meyer lemons) 1 - 2 Tbs finely grated Meyer lemon zest (optional, see notes) 1 cup nonfat Greek-style yogurt (use one without additives and fillers) 1 tsp - 1½ tsp vanilla extract Instructions　 Sprinkle gelatin over 1/2 cup cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain. Combine sugar and 1/2 cup warm water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly. Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir, which will avoid air bubbles. Pour mixture into a 5-cup bowl or mold. Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours to overnight. Notes: Ideally, use heavy whipping cream, but even half-and-half will work. When using whipping cream, use a good, unadulterated cream. Many store creams have additives and fillers – read the labels! Trader Joe’s whipping cream (in my area) is excellent, as is Clover – made in the same plant. Manufacturer's cream is heavier and may also be a good choice. For a somewhat tangier result, mix Meyer lemon with regular, Eureka lemons – maybe as much as about 50-50, but I prefer no more than about 20% of regular lemon juice. You can use a mixture of zest as well. Experiment to find the lemon intensity you prefer. Sometimes I want it heavy, other times more subtle. A scant cup of sugar seems to be just fine, but depending on your taste and the intensity of the lemons, a little more, or less, may also work. I’ve gone as low as ¾ cup sugar when using all Meyer lemons, a bit more when adding Eureka lemon juice. You can use somewhat less gelatin for a "looser" texture, or more if you prefer a firmer dessert. I like the results from a standard packet. I’ve never used super fine sugar, just fine. I let the sugar sit in warmed water for a bit before turning on the heat and stirring. Vanilla sugar may be great, but I’ve not yet tried it

These are my favourite gingerbreads for Christmas. I have had them as long as I can remember. Swedish gingerbreads are thin and crispy and take 2 days to do, because the dough needs to mature and trust me when I say the maturing makes all the difference. Pepparkakor ca 100 biscuits 100 gram butter 250 ml brown sugar 100 ml golden syrup or pure cane sugar syrup or ljus sirap or honey 100 ml cream 2 teaspoon ground ginger 2 teaspoon ground cinnamon 2 teaspoon ground clove 2 teaspoon bicarbonate soda / baking soda about 850 ml flour Cream butter , sugar and syrup in a bowl. Add cream and spices and combine. Mix 400 ml flour with the bicarb and combine. Now add as much flour as you need to get a soft, smooth and slightly tacky dough. Wrap in plastic and leave for at least 8 hours. Now dived the dough into 2 balls, dust with flour and start rolling one of the doughs out thin, cut out shapes and lay them on a baking tray with baking paper. Bake at 200 C or 175 C in fan assisted oven for 8 minutes. You need to keep an eye on them, they go from perfect to burnt rather quickly. Leave to cook on tea towel or a rack. Oh and if you after 100 biscuits still have dough left and dont want to bake more, you can pop it back in the fridge, it holds for 4 days or you can freeze it.

This recipe, scribbled down for me thirty-five years ago by a professional husband/wife chef team, makes a HEAP BIG restaurant-size cake. Three 12" layers. Did the Walkers serve it as a single-layer cake, or a triple-layer cake? I've forgotten. I only remember that it was insanely great. As in, "Shoot me, because the rest of my life will be an anticlimax after eating this cake." - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - CARROT CAKE Tom and Pina Walker Grease and flour three (3) 12-inch pans Preheat oven to 350 BLEND: 5 cups oil 4 cups whole eggs 15 cups shredded carrots ADD & BLEND: 5 teaspoons vanilla extract 5 cups crushed pineapple 4 cups raisins COMBINE: 10 cups all-purpose flour 10 cups sugar 10 teaspoons baking soda 10 teaspoons cinnamon 7 teaspoons salt Add dry ingredients to wet ingredients. Pour into three (3) greased and floured 12-inch pans. Bake for (???) The recipe doesn't say, so you're on your own. Wahhhh! Cool before icing. ICING: 40 ounces cream cheese 20 ounces butter 5 teaspoons vanilla 5 teaspoons lemon juice 24 ounces confectioner's sugar (The ink faded. Does 24 ounces sound right? If not, sweeten to taste.)

This tasty apple cake, courtesy of the late Great Aunt Fanny's restaurant on West 46th Street in NYC, was a gift to the restaurant from actress Jane Powell. When enough customers requested the recipe, the restaurant printed it out on cards, and presented it with the check. I've yet to make it at home. The recipe, as given, strikes me as fuzzy on details, but then, I'm not (understatement!) an experienced baker. eGulleteers who know from cakes will know how to combine ingredients for best results. - - - - - - - - - - - - - - - - - - - - - - - - - - - Jane Powell's Apple Nut Cake Preheat oven to 350 Ingredients 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1 cup walnut pieces 16-20 ounces sliced apples (or canned apple pie filling) 2 eggs 1/2 cup vegetable oil 1 1/2 teaspoons vanilla extract 1 teaspoon salt Mix ingredients by hand, or at very low speed in electric mixer. Pour into greased tube pan (see note), and bake for 1 hour. Cool cake before frosting. Frosting 4 ounces cream cheese 1/2 cup confectioner's sugar 2 tablespoons milk Cinnamon (if desired) to taste NOTE: Size of tube pan not specified in the recipe, although a helpful friend on eGullet thought that a 10" tube pan would do fine. Don't know if the restaurant used fresh apples or canned apple pie filling. Given the whopping two cups of sugar called for, I'd probably go for fresh apples, but that's me.

Grilled fish recipe from Mexico. Pescado Zarendeado 4 large dried ancho chiles2 dried chiles de arból (omit if you prefer a milder sauce)½ small onion, chopped8 ounces canned tomato sauce4 garlic cloves, peeled and sliced3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)3 tablespoons Worcestershire sauce½ teaspoon salt½ cup mayonnaise2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes. Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend. Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill. Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed). Place cooked fish on a large platter; use a spoon to remove the flesh. Serve with fresh tortillas and pickled onions. Pass the reserved sauce. Pickled Red Onions Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.

Vietnamese Pickled Eggplant These use tiny white eggplants that are nearly impossible to get here. I tried to grow them without success (this time). I did not have these so used unripe cherry tomatoes. Ingredients 2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes. 1/4 cup salt 1 TBL galangal root 1 TBL ginger root 12 green chilies - thai peppers or serranos 6 cloves garlic 1/2 cup onion finely chopped 2 cup Granulated sugar 2 cup water 1/4 cup fish sauce 1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter. 2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days. 3. Take out eggplant and drain. Rinse with water. Put into jars again. 4. Chop ginger, galangal, chiles, onion, and garlic. 5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce. 6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return). 7. Cover with plastic lid, and refrigerate. 8. Ready in several days. Will last a very long time in the refrigerator. Notes: Good alongside other SE Asian dishes, or even alone with rice. The green tomatoes are not the same texture as the eggplants, but are quite good. The eggplants are very crispy.

Shel's Tuna, Lemon, Caper and Tomato Sauce Ingredients 1 can (6 ounces) tuna (chunk or solid in olive oil), drained - I use Wild Planet or Ortiz 1 large garlic clove, Microplaned grated zest of 1 medium lemon 2 Tbs fresh lemon juice 1/3 cup fruity olive oil S&P to taste (15 grinds black pepper) 2 Tbs capers, drained or rinsed 1/4 - 1/2 tsp crumbled dried oregano 15 small cherry tomatoes, cut in half 1/4 cup fresh flat-leaf parsley, chopped freshly grated Parmesan cheese Optional: add some dried black olives or red pepper flakes. You can try other herbs as well. Directions Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, capers, and sliced tomatoes. Stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Add a little of the pasta water to thin as desired. Sprinkle with parsley and toss. Serve with grated Parmesan cheese if you're so inclined. I use about 1/2 the sauce for a large serving of spaghetti - about 5-oz dry.

Materials： Pork 300g Wide vermicelli 200g Scallion right amount The right amount of garlic Ginger appropriate Aniseed 2 2 bay leaves 1 tablespoon soy sauce ½ teaspoon salt A little oil 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon mirin Steps： 1.vermicelli in warm water bubble, pork cut into squares. 2.Boiled with water to remove the blood 3.After the big oil pan saute onion, garlic, ginger. 4.Then add pork and stir-fry for a moment, and then transferred to soy sauce, soy sauce, sugar, star anise, bay leaves and the amount of hot water, water over the meat better. 5.Fire boiling, skim foam and turn a small fire stew for 15 minutes. 6.Then into the vermicelli, add salt, and then stew 25 minutes, in the middle of water is not enough, remember add boiling water. 7.Delicious food on the well, then you can enjoy the food.

A) 4 lbs lamb shanks (2 1arge) (trimmed) B) 2 cups zinfandel C) 5.4 oz onion coarsely cut D) 3 g grapefruit peel zest E) 4 tbs dried blueberries F) high temperature oil 1) cut D from fruit with potato peeler & poach twice for two minutes 2) brown A in F (discard F) 3) cook A...E 45 minutes in pressure cooker at two rings & use natural release 4) remove & cover A. 5) skim fat from B...E, blend & reduce by half.

This recipe is called Tjälknul in Sweden with means permafrost lump, I used to called Permafrost Roast but then none-Swedes would mess the steps up. So a Swiss friend said why you dont call it Backward Roast and I agreed. So you start of with a frozen lump of meat, you marinate it after it has been cooked and it is served cold. This seams too be hard for none Swedes to figure out, but trust me when you get your head around the idea about cooking while sleeping, you will love this recipe. It is all my guest favorite summer time food." Backward roast, Permafrost roast, TjälknölServings: 12 1½ kilo / 3.3 pound of frozen meat (has to be frozen solid). You can use lamb, pork, beef or game. Marinade 1.4 cups of water6½ tablespoon salt1 teaspoon sugar½ teaspoon crushed black peppercorns1 crushed bayleaf15 crushed juniper berries. Mariande 2.4 cups water6 tablespoons salt1 small yellow onion cut in chunks1 teaspoon crushed black peppercorns4 garlic cloves2 big bunches of fresh herbs anything goes. Marinade 3.4 cups unsweetenend apple juice or cider ( non alcoholic).6 tablespoon of salt1 tablespoon of liquid salt1 small yellow onion cut in chunks1 cup o fresh sage leafs.1 teaspoon crushed black peppercorns. In the evening take out your solid frozen lump of meat from the freezer. Find a heatproof bucket, cooking pot or jar or bowl with lid, the meat has to fit sort of snugly in it and have 1- 2 inches free space. When you found put it a side for the morning. Plonk the meat on to a normal roasting tray and shove it into the oven. Turn the heat to 170F and now yawn and go to bed. Get a healthy eight of sleep before you go up and push a thermometer in the meat. For beef, lamb and game, 140F = red, 158F = pink and 170 F= done. Pork , let become 176 done and 186 for well done ( might crumble). Dont worry if the meat is too hot, it wont be dry. If the meat hasnt reached the temperature by now leave it until it has. It can take 4 more hours. When done, add the meat to the container you found last night and leave to rest while you are doing the marinade. Choose one of the marinades for your meat. Marinade 1, goes perfect with game and beef. Just throw everything into a pot, cook for 4 minutes,remove from the heat and cool for 10 min and pour over the meat. Marinade 2. This one works for most meats. Add everything but the herbs in to a pot and cook for 4 minutes and cool for 10 min. Place the herbs all around the meat and pour over marinade. Marinade 3. Pork works wonders with this. Just add everything into a pot, cook for 4 minutes and cool for 10. Pour the marinade over the meat. This goes for All of the marinades you have chosen. Let it cool down some what before putting in the fridge. Leave the meat to marinate for 4- 5 hours. You have remove the meat from the marinade after 5 hours or it will be horrible salty. I always remove pork after 4 hours. Slice the meat in thin slices and served COLD. Perfect for the summer or a smörgåsbord. You can have a warm side dish or sauce to it or just potato salad. I most often serve it cooked new potatoes and a herb and yogurt sauce,.