Search the Community

Layered Vegetable Gratin (southwest France) Serves 6. Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us. A gratin is any dish topped with a layer of cheese or bread crumbs and baked. This particular dish is based on a vegetable gratin we enjoyed in Roussillon. The layers of cooked vegetables in a loaf pan create an attractive presentation as a side dish or first course. If you are able to cook your vegetables over a wood fire or hot coals, the light smoke will lend an outdoor or Old World quality to the dish. 1 egg 1-1/2 c bread crumbs 1 large or 2 medium eggplants, cut lengthwise in 1/4-inch slices 4 T olive oil 3 medium to large onions, thinly sliced 3 cloves garlic, minced Salt and pepper 4 medium tomatoes, peeled, seeded, and chopped 12 black brined or oil-cured olives, pitted and chopped 2 red bell peppers, roasted, peeled, seeded, and sliced 3/4 c grated sheep cheese, such as Idiazabal or Brebis Preheat oven to 400º F. Beat egg, pour into a wide bowl with 1/4 to 1/2 cup water. Place bread crumbs in a shallow dish. Dip eggplant slices in egg and then in bread crumbs to coat both sides with crumbs. Brush or rub a baking sheet with 1 to 1-1/2 tablespoons olive oil. Place eggplant slices on oiled sheet and bake for 15 to 20 minutes, check and turn slices over halfway through. Remove when slices are softened through and crumbs are slightly browned. Reduce heat to 350º F. Over medium heat, add 2 tablespoons olive oil to a skillet. Sauté 2 onions until soft and translucent. Add garlic, and sauté for another 1 to 2 minutes. Remove and set aside. With the remaining 1/2 to 1 tablespoon oil, coat the inside of a baking dish. Reserve about 1 to 2 teaspoons oil, and mix in with remaining 1/2 cup bread crumbs. You may not need all the oil. Sauté tomatoes and remaining 1 onion on medium low heat, until onion is wilted and tomatoes are thick and mushy. It should resemble a thick coarse sauce. Set aside. Begin layering ingredients, starting with onions, then add eggplant, olives, tomato-onion mixture, pepper slices, ending with an even layer of cheese. Repeat this process, ending with cheese. Top with oiled bread crumbs. Bake for 30 minutes, until bread crumbs are browned. Let cool for 10 minutes before serving. Serve hot or cold. Do not add too much salt to this, as the salt in cheese and olives will infuse into the vegetables. You can also embellish this preparation by sprinkling in bacon, herbs, or anchovies. This is also excellent when eaten cold, the next day. Keywords: French, Side, Vegetables ( RG347 )

Magret of Duck with Walnut and Garlic Sauce (Languedoc, southwest France) Serves 4. Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us. Southwest France is well known for many food products, ducks and walnuts being two of them. Magret is the breast meat from the large Muscovy or Moulard ducks in the southwest of France that are force-fed for foie gras. The magret is much thicker than the breasts of other ducks and has a nutty, rich taste, similar to a good steak. Magret has long been a delicacy commonly available only in southwest France, the land of foie gras. Happily, it is now served throughout France, and fine dining establishments in the United States. As with a good steak, magret is usually served with a rare center. This walnut and garlic sauce or aillade, a variation on allioli, originates from the Languedoc region. In the language of the Occitan, the culture which gave rise to the region's name, Langue d'Oc, this sauce is called Alhad Tolosenca. In Languedoc, this would be made with the local sweet, extremely flavorful, pink garlic "dAlbi," which is primarily grown in and around Lautrec. The ail rose de Lautrec, which is planted in early winter and harvested in June and July, is the most popular variety. The walnut oil, or huile de noix, adds an exceptionally fine flavor to the sauce. It is pressed in autumn, when the nuts are first spread out to dry on wooden balconies of farm houses and then taken to mills in sacks for crushing by huge millstones. The southwest region of France is well known for the resulting walnut oil. Walnut Garlic Sauce: 2/3 c walnuts, in small pieces 3 cloves garlic, chopped 1/8 tsp salt 2 tsp lemon juice 1/2 c walnut oil Magret/Duck Breasts: 4 duck breasts, boned, with skin on Salt and pepper 2 shallots, finely chopped For Walnut Garlic Sauce: Using a blender or food processor, process walnuts into a purée. Add garlic, salt, and 2 tablespoons of cold water. Continue blending. Add lemon juice and process for 5 to 10 seconds to purée all ingredients together. Begin adding walnut oil in a thin stream. If the food pusher in your processor has a small hole in the middle, feed the oil through it. Make sure the mixture stays thick, and all the oil is incorporated before more is added. To let flavors combine, let the sauce sit for approximately an hour. If you find that your mixture has separated, pour out the excess oil that floats to the top, and save it for another use. The remaining mixture will be the consistency of a thick sour cream. Give it a stir and serve it in dollops with the duck. It will taste just as good. For magret/Duck Breasts: Score the skin with a sharp knife, making cross-hatch marks 1/2 to 1-inch apart, across its surface. Season both sides of each breast with salt and pepper. Indoor Method: In a hot skillet over medium heat, place the breasts skin side down. Cook approximately 8 minutes, or until the skin is browned. The skin will have released more than enough fat to coat the bottom of the pan. Toss in shallots, and turn each piece over. Cook for 5 to 6 minutes more, depending on the desired level of rareness. Transfer to a platter lined with paper towels, to absorb excess fat. Cover with foil to keep warm and allow the meat to rest for 2 minutes. Outdoor Method: If possible build a fire using grape vines. Another type of wood or charcoal fire will also work well. Grill the seasoned duck breasts over the fire, as you would a steak. When cooked to the desired level, scatter chopped shallots in a plate and place meat over them. Cover with foil or another plate. Place in a warm spot near the fire for 10 minutes. After 5 minutes spoon any juices released over the meat and re-cover. Slice duck breasts and serve with walnut garlic sauce. Although true magrets are difficult to come by in the United States, and the price is very dear when they are found, the breast of an easily available Long Island duck serves as a fine substitute. Keywords: French, Main Dish, Duck ( RG346 )

Mushrooms with Roquefort and Banyuls (southwest France) Serves 4. Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us. This recipe employs Banyuls, a vin doux naturel from the Côte Vermeille, in the portion of Languedoc-Rousillon just north of the Spanish border on the Mediterranean. In making this sweet wine, grape brandy is added to the partly fermented grapes, which increases the alcohol content and stops fermentation to preserve part of the natural fruit sugar. Banyuls is aged in wooden vats, and the final product is a wonderful mélange of roasted nut and subtle fruit flavors such as cherries, figs, blackberries, and peaches. The Grenache and other grapes that comprise Banyuls are grown on lovely steep hills above the rocky bays of blue sea and beaches of this Catalan coast. The Celliers des Templiers in picturesque Banyuls-sur-Mer offers tours that allow visitors to sample many different versions of this distinctive beverage. The nearby fishing village of Collioure is the jewel of the Côte Vermeille, and for centuries has impressed travelers and artists with its simple beauty. This dish features the tasty marriage of the incomparable sweet Banyuls wine and a powerful cheese in a perfect balancing act 4 small, individual-size, round, French bread rolls 2 T butter (or olive oil) 1 pound mushrooms, coarsely chopped Salt and pepper 1/2 c sweet Banyuls or port wine 1/3 c plus 1 heaped tablespoon crumbled Roquefort cheese 3/4 c cream or half-and-half Preheat oven to 350º F. Prepare the individual bread loaves by cutting the top off each roll, creating a 2 to 3-inch hole at the top. Make a bowl by partially hollowing out the center of each roll (excess bread can be saved and dried for bread crumbs). Do not make walls or bottoms of bread bowls too thin or they will melt through when hot filling is added. Place rolls on a baking sheet and toast in oven for 10 to 15 minutes. Melt butter in a skillet over medium-high heat. Add mushrooms, sautéing for several minutes, until well cooked. Sprinkle in salt and pepper to taste. Stir in Banyuls or port wine. As liquid begins to bubble, add the Roquefort cheese and cream. Reduce heat to bring sauce to a simmer. Continue stirring to help melt all the cheese. Spoon mushrooms and sauce into each roll, dividing evenly. If desired, place bread tops back on each roll and serve. Superb fall or spring dish, alongside game or any roast meat. Toasted walnuts can be added into the mixture or used as a garnish. Keywords: French ( RG345 )

Fish Dumplings in Turmeric Sauce 2 lbs. cod or tilefish fillets (ask for heads and bones to make the 4 cups stock) 1 small onion, quartered 3 cloves garlic, sliced 2 tsp ground cumin 1/8 tsp cayenne pepper 1 egg salt and pepper 1 c matzoh meal oil for deep frying 4 c fish stock 2 T lemon juice 1/2 tsp turmeric 3 T tomato paste Italian parsley for garnish Cut fish into 1" cubes. Process until smooth in food processor along with onion, garlic, cumin, cayenne, egg, salt and pepper. Add matzoh meal and process until incorporated. Shape fish mixture into plump ovals about 3" long. Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok. Fry fish rolls until golden brown. Drain on paper towels. Bring stock to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste. Bring to slow simmer. Drop drained fish rolls into simmering broth and cook slowly, uncovered. Rolls should be single layer. Simmer until broth has reduced and thickened, about 40 minutes. Serve warm, garnished with parsley Keywords: Main Dish, Fish, Passover ( RG344 )

Aunt Ida's Sponge Cake 12 eggs, separated 1 c matzah cake meal 1/2 c potato starch 1 T oil 2 c sugar 1/2 tsp salt 1 tablesppoon vanilla extract 1 c orange juice 1. Sift cake meal and potato starch together and set aside. 2. Add oil and vanilla to egg yolks. Add sugar and salt while beating. 3. Continuing to beat, add orange juice alternately with sifted dry ingredients. Beat some more until creamy. 4. Beat egg whiltes until stiff, and fold into egg yolk mixture. 5. Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F. for 50-60 minutes. (There will be anough batter left over for an additional 8" or 9" round cake.) 7. Invert to cool. Keywords: Dessert, Cake, Passover ( RG343 )

Butterflied Leg of Lamb This has been an enormous favorite, and constant dinner guest pleaser in my home for a very long time. This is an excellent choice for a small dinner party, but I suggest you tell no one you're serving lamb until they're all at the table discussing how delicious it is and arguing over whether it's beef or pork or exactly what. That's the best time to announce that it is, indeed...tahDAH...lamb! (adding smugly, "and YOU said you didn't like lamb!") 3 to 4 lb. leg of lamb several cloves fresh garlic handful fresh rosemary 2 bay leaves (preferably fresh) zest from one lemon 1 tsp oregano 1 tsp Beau Monde seasoning, or favorite seasoned salt or other all-purpose seasoning 1/4 c chopped parsley 1/2 c olive oil 2 T soy sauce 1/4 c dry sherry Bone and butterfly leg of lamb (I have butcher do this). Cut off any gristly pieces, and as much of the fell and excess fat as you care to remove. Poke holes at 3-4" intervals across both sides of lamb. Into each hole shove a sliver of garlic, two or three leaves of rosemary, a piece of cracked bay leaf (if you're using fresh - if you're using dried, just add a few to the marinade). Combine lemon zest, parsley, oregano and all-purpose seasoning. Rub well into lamb. Place studded, seasoned leg of lamb into heavy plastic bag. Combine olive oil, soy sauce, sherry and pour into bag. Marinate in fridge overnight, turning occasionally. Barbecue or broil, fat side up initially, turning once. Cook fat side up for about 30 minutes (or so, depending on thickness of meat), then turn and broil for 10-15 minutes (or to desired doneness). Keywords: Main Dish, Lamb, Dinner, Grill ( RG342 )

Sauteed Carrots 4-5 carrots, peeled, and cut into sticks roughly 3 inches long (Don't worry about making them fancy or even) 2 T unsalted butter 2 T maple syrup Salt & Pepper Melt the butter over medium high heat in a fry pan. Add the carrots and stir them to coat, drizzle the syrup over and coat. Lower heat to medium low and cook covered for about 10 minutes, shaking the pan on occasion. Natural juices from the carrots will cook them. Uncover and raise heat to medium high heat, cook 10 more minutes until carrots start blackening.... Some black is good. Add Salt & Pepper to taste. Keywords: Side, Easy, Vegetables ( RG341 )

Niku-jyaga (Japanese simmered beef and potatoes) Serves 4 as Main Dish. Niku-jyaga is probably one of the best loved homestyle dishes in Japan (OK second to Japanese style curry rice). Meat and potatoes at one of their best. try to get your beef at a Japanese market and get it as thin as possible (shabu shabu cut, sukiyaki cut, or usu-kiri), you want some that also has a decent amount of marbling, or it will be tough. 2 lb potatoes, cut into large bite size pieces 1 lb thinly sliced beef, cut into large bite size pieces (see intro) 1 large onion, thinly sliced 1-1/2 T sesame oil 5 T soy sauce 2 T sugar 3 T mirin 1. In a large (12") frypan heat the seame oil over med-high heat, add the onion and stir until just starting to wilt. Add the beef add cooking, stirring, untl it just loses its color. 2. Add the soy, sugar and mirin, bring to a boil then add the potatoes, stir a couple of times, then add enough water to come a little more then half way up the potatoes. tirn the heat to high and cover, stirring frequently. 3. When the potatoes are just tender remove the lid, boiling down til there is almost no liquid left, adding an extra splash of soy if you want. (I like it heavy on the soy!) Serve hot or at room temperature or anywhere in between. 3 Keywords: Main Dish, Dinner, Easy, Japanese, Beef, Potatoes, eGCI ( RG340 )

Simmered kabocha Serves 4 as Side. One of the most common ways of preparing the Japanese kabocha. 500 g kabocha, cut into large chunks 2 c dashi (instant is fine), in a pinch you can use water 5 T sugar 1 T soy sauce salt 1. Add all of the ingredients with a pinch or salt to a sauce pan and bring to boil over high heat. 2. cover with a drop lid (a tin foil circle is fine)and cook at medium heat for about 5 to 10 minutes depending on the size. Do not stir during this time. Test for doneness with a bamboo skewer or toothpick, it should slide in easily with almost no resistance, with out falling apart. 3. Let cool slightly in the liquid, before serving. It can also be served at room temperature and holds for 3 days in the refrigerator. It may take a couple tries to perfect this depending on the size of the kabocha, the size of the pan, and the stregth of your fire. Keywords: Side, Easy, Vegetables, Japanese ( RG339 )

Octopus and potato salad Serves 4 as Salad. 200 g boiled octopus, cut in bite size pieces 200 g waxy potatoes, cut the same size as octopus 1/4 c EVOO 1 lemon small handful of basil, ripped into samll pieces salt freshly ground pepper 1. Combine the EVOO and juice from the lemon in a medium bowl, season with salt and pepper. Add the octopus, stir to combine. 2. Boil the potatoes in salted water until just tender, drain, then add to the bowl while still hot. 3. Let cool to room temperature, then add the basil and stir to combine. Adjust seasoning. Serve **this can be served at either room temperature or cold. Keywords: Salad, Easy, Italian, Potatoes ( RG338 )

Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle) while still hot, pounding well. It should not be smooth, there will be quite a few small pieces. 3. Add the soy sauce and sugar mixing well. Adding more sugar or soy to taste and a little salt. 4. Add the cauliflower and broccoli and stir to combine. Serve Keywords: Side, Japanese, Vegetarian, Easy, Vegetables ( RG337 )

Pork and Cucumber Wasabi salad Serves 4 as Salad. If you have access to an Asian market look for that the cut of pork labeled shabu shabu or usu-kiri, it is difficult to slice it this thin by yourself. Myoga (ginger bud?) is a wonderful accent and if you can find it use it, if not substitute scallions or ginger or even a mixture of both. 400 g thinly sliced pork (see intro) 3 Japanese cucumbers (or 1 American one) 3 myoga buds (see intro) 100 ml soy sauce 100 ml mirin 100 ml rice vinegar wasabi (fresh, from a tube, or made from a powder) 1.Combine the soy, mirin, vinegar, and wasabi in a medium sized bowl. Add as much wasabi as you like, start with about 1/2 teaspoon and take it from there. 2. Cut the cucumbers in half and remove the seeds then slice thinly on the diagonal. Place into some ice water. 3.Thinly slice the myoga and place in the ice water with the cucumbers. 4.Bring a pot of water to just before boiling and add some of the pork (it should take about 5 -6 times to finish all of the pork) stirring with hashi or tongs and removing to a bowl of ice water as it is just cooked. Repeat with all of the pork adding cold water to the pot in between additions if it starts to boil. 5.Remove pork from the ice water and blot with paper towels to remove as much water as possible. If the pork is in large slices pull apart with your hands to make it bite sized. Add the pork the the wasabi dressing and mix well. 6. Drain the cucumbers and myoga well and place onto a dish, pour the pork mixture on top. Serve ** for a prettier presentation keep the cucumbers and myoga in seperate bowls, then place the cucumbers on the bottom, then the pork, with the myoga on top . Keywords: Salad, Japanese, Easy, Pork, Dinner ( RG336 )

Tomato donburi Serves 1 as Main Dish. This is a great lunch when tomatoes are in season! Though I never refrigerate tomatoes, it makes a difference here. 1 large COLD tomato, diced 1/2 T minced ginger 1 tsp kosher salt yaki-nori, shredded hot Japanese rice 1. Combine the tomato, ginger, and salt in a bowl and set aside for about 10 minutes. 2. Place the hot rice in a bowl and sprinkle the nori on top, using a slotted spoon (or your hands) scoop the tomatoes out of the juices and place on top of the nori. 3. Eat immediately Keywords: Main Dish, Lunch, Vegetarian, Japanese, Easy, Vegetables ( RG335 )

Microwave Risotto Serves 4 as Side. From the Risotto Thread: This isn’t really much faster than stovetop cooking, but it requires a lot less stirring. It is important to stir well between cooking sessions to release the starchy coating from the rice grains. I’ve included my own labor-saving microwave convention of always using a single numeral for cooking times (66, 99, 2:22, etc). 2 T olive oil, butter, or combination 1 T chopped garlic, shallot, or onion (can be increased for onion) 1 c risotto rice (superfino Arborio, Carnaroli, Vialone nano, or other short-grained Italian-style rice) 1 c white wine (something you’d drink, reasonably dry) 3 c hot water or stock, plus more as needed salt Parmigiano Reggianno cheese, freshly grated Combine fat and garlic (or shallot or onion) in microwave bowl. Cook on high 99 seconds Add rice, cook another 99 seconds Add some salt and the wine, stir for 30 seconds, cook for 2 minutes, 22 seconds, stir for 30 seconds Add 1 c water (or stock), cook 3 minutes, 33 seconds, stir for 30 seconds Continue to add liquid, cook, and stir until rice reaches desirable al dente state (typically about 15-20 minutes total of cooking, sometimes more). Add one last quarter cup or so of liquid and stir. jiggle the bowl. You want to see what the Italians call all’onda, the wave. The finished risotto should not be too runny or too stiff, but exhibit some movement when the bowl is jiggled. Stir in cheese. Adjust salt. Eat immediately Keywords: Rice, Italian ( RG334 )

Cream Sauce for Lobster Awbrig strained this twice! 1-3/4 c Cream 4 tbls Plugra butter Sauteed Shallots A liitle bit of Chardonnay Jean Georges Four Star Curry Blend White pepper, Coarse Sea Salt Simmered all ingedients for quite a bit... This went over Ravioli stuffed with lobster, Scallops and Shrimp. Topped with freshly chopped parsley ( RG333 )

Chewy Chocolate Chip Cookies Chocolate Chip Cookies like Mrs. Fields makes -- These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. Yield: approximately 60. A blender works very well to powder blender chops the oatmeal finer than a chocolate bar should melt at the touch the oats and the chocolate bar. The food processor. The powdered of your fingers. I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk. Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means "rolled oats," such as Quaker oats. 2 c Butter 2 c Sugar (granulated, white) 2 c Brown sugar (dark brown) 4 lg Eggs 2 tsp Vanilla extract 4 c Flour (sift before measuring) 5 c Rolled oats (oatmeal), powdered finely 1 tsp Salt 2 tsp Baking soda 2 tsp Baking powder 24 oz Chocolate chips 8 oz Chocolate bar, finely grated 3 c Chopped nuts (I prefer walnuts, but use your favorite) 1. Preheat oven to 375 degrees F. Cream together the butter and the sugars. 2. Sift together flour, oatmeal, salt, baking soda, baking powder and shredded chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. Mix chocolate chips and nuts into mixture. 3. Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or until done. ( RG332 )

Celery Root Salad with Ham and Gruyere Serves 8. 1 medium sized celery root 4 green onions 8 oz smoked ham 6 oz Gruyere cheese 1/4 c minced parsley 2 T minced dill Dressing 1 T lemon juice 1 T red wine vinegar 1 T dijon style mustard 1 clove garlic, minced 1/2 c olive oil salt and pepper to taste Peel the celery root and julienne. Blanch in boiling salted water for 1 minute. Drain and plunge into cold water. Drain and dry. Place in a large bowl when cooled. Cut the ham and cheese into thin julienne. Thinly slice the onions. Add ham, cheese, onions, and herbs to the celery root. Meanwhile, whisk together the mustard, lemon juice, vinegar, garlic, salt, and pepper. Add the oil slowly, whisking, until thick and blended. Gently toss the salad with the vinaigrette. Adjust seasoning. Keywords: Salad, Intermediate ( RG331 )

Quesadillas with Smoked Turkey and Roasted Red Pepper I usually make these as bite-sized miniature quesadillas, but it's faster to make full sized quesadillas and cut into slices. For a dip, increase the sour cream by about half, spread in a baking dish and top with additional cheese. Bake for 15 minutes at 350 degrees. Do not overcook or the sour cream will curdle. 1 c diced smoked turkey (or chicken) 1/3 c green onion, chopped fine 3 c shredded jalapeno jack cheese 1/4 c diced green chiles 1/3 c diced roasted red pepper 2 T minced cilantro 1/2 c sour cream 1-1/2 tsp ground cumin 1 tsp chili powder 1 tsp salt (or to taste) 8 to 12 flour tortillas vegetable oil Mix all ingredients except tortillas and oil, adding additional sour cream if necessary to bind. Using a 2-1/2 or 3 inch pastry or biscuit cutter, cut out rounds from tortillas. You should get six to nine rounds from each tortilla, depending on size. As they are cut, keep rounds covered with plastic wrap so they don't dry out. Place a tablespoon or so of filling off center on a tortilla round, spreading it out slightly, but leaving a small margin at the edge. Carefully fold over other side, forming a half circle shape. Repeat with remaining tortilla rounds. (Can be made ahead to this point. Place on a baking sheet in single layer and cover with plastic wrap. Refrigerate until ready to cook.) Heat a large skillet or griddle over medium heat and brush generously with oil. When hot, add quesadillas in single layer. Cook one minute or so, until golden brown. Turn and cook other side another minute or until filling is melted (if quesadillas have been refrigerated, they may take slightly longer). Remove to plate. Brush pan with additional oil between batches. Keywords: Hors d'oeuvre, Appetizer, Easy, Tex-Mex ( RG330 )

Spicy Asian Coleslaw Serves 6 as Main Dishor 8 as Side. The dressing for this salad is spicy, but not particularly hot. Add more chili paste for a hotter salad. For a more substantial salad, add shredded cooked chicken or grilled shrimp. 3 c shredded red cabbage 3 c shredded white cabbage 4 green onions 1 red bell pepper 1 green bell pepper 2 carrots Dressing 2 T hoisin sauce 2 T soy sauce 1 T plum sauce 1/3 c rice vinegar 1 tsp Asian chili paste 1 T sesame oil 1 T canola or grapeseed oil 1 tsp fresh grated ginger 1 T brown sugar To garnish 1/2 c chopped cilantro 1/2 c toasted cashew pieces or chopped almonds 1 c crsipy chow mein noodles Thinly slice the green onions. Seed the peppers and cut into julienne. Peel and julienne the carrots. Mix all vegetables together. For the dressing, whisk together all ingredients in a bowl until combined (or shake in a jar until mixed). Pour two-thirds of the dressing over the vegetables and toss to coat. Cover and refrigerate 4 to 6 hours, stirring occasionally. The cabbage will release some liquid. To serve, drain the excess liquid from the salad and add remaining dressing if necessary. Add the cilantro, nuts and noodles, toss gently, and serve immediately. * If you prefer a crunchier salad, dress right before serving instead of letting it rest. Keywords: Salad, Hot and Spicy, Easy ( RG329 )

Ｓhira-ae: tofu and sesame dressing for vegetables Serves 3 as Side. This is a very simplified version of shira-ae. Sesame paste should be available in most Asian stores, either Chinese versions or the Japanese neri-goma work well, do not substitute tahini or other non-toasted types. Though this can be made with just one vegetable, it is more common to see 2 or 3. Most vegetables are blanched before adding to the dressing. Good with spinach, chrysanthemum leaves and flowers, broccoli rabe, shiitake, mitsuba, ginko nuts. aburage, edamame, konnyaku, various types of seaweed, etc 150 g silken tofu 1-1/2 T sesame paste 1 T mirin 1/2 T sugar kosher salt 1. Wrap the tofu in a paper towel and microwave for about 45 seconds, set it aside until it is cool. If you are more pressed for time, place it into a cheesecloth and squeeze out as much moisture as possible. 2.Place all of the ingredients into a bowl and mix well. 3. Add to vegetables of choice. Keywords: Side, Japanese, Vegetarian, Easy, Sauce ( RG328 )

goma-ae: sesame seed dressing for vegetables Serves 4 as Side. It is easiest to make this in a Japanese suribachi, though a mortar and pestle can be used. If you don't have either you can try grinding the seeds in a spice grinder then finishing the dish in a bowl. I like to serve this in the suribachi that I made it in, it saves on bowls and also shows my (Japanese) Mother-in-law that I made it from scratch! She uses a packet mix.... The ingedients are to taste and I add more sugar or soy depending on what vegetable I am using. This will dress about a pound of a leafy vegetable or about 3/4 lb of broccoli. It is good with spinach, broccoli rabe, green beans, broccoli, etc The vegetables should parboiled before adding to the sauce. 1/4 c sesame seeds tsp sugar 2 tsp soy sauce T dashi (instant is fine) salt 1.Toast the sesame seeds in a small frypan until toasted and fragrant. Add the hot seeds to the suribachi and crush well with the pestle. 2.Add the sugar and mix to combine. 3. Add the soy and dashi and a pince of salt and mix almost with a whipping action to blend well. Taste and add more dashi if too thick or more sugar or soy if needed. 4. Add the parboiled vegetables, mix well and serve. Keywords: Side, Japanese, Vegetarian, Easy, Sauce, eGCI ( RG327 )

Blood Orange Laurel 12 blood oranges well washed 2 qt of vodka 2 fresh bay leaves 3 c of sugar 4 c of water Peel the skin away from the oranges using a knife, and remove all the white pith from the skin and the oranges. Place the zest, oranges and bay leaves in a glass jar and let rest for 40 days. For the syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar is dissolved. Let it cool completely before adding it to the vodka. Strain the zest thru a fine mesh strainer, and add the syrup to taste, and pour into a glass bottle. I keep mine chilled in the fridge. Make the syrup accordingly, let it cool and add to strained vodka. Pour into glass bottles for keeping. Keywords: Cocktail ( RG326 )

Meyer Lemoncello From the Meyer Lemons thread: 12 Meyer lemons, well washed 1 qt of vodka (or Everclear when I can find it) 2 c of sugar 3 c of water Use a vegetable peeler to remove all the zest from the lemons. If you find you are getting a lot of pith wih your zest (as the Meyers are so thin skinned), simply scrape it off with a paring knife. Place zest and vodka in a glass jar with a tight fitting lid and let rest for 40 days in a nice dark place. For the syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring until the sugar is dissolved. Let it cool completely before adding it to the vodka. Strain the zest thru a fine mesh strainer, and add the syrup to taste, and pour into a glass bottle. I keep mine chilled in the fridge. Keywords: Cocktail ( RG325 )

Fresh Baguette Serves 12 as Side. I've made this recipe for quite sometime now. I think it may have come from an old issue of Gourmet or Bon Appetit, but I can't remember. 1 packet active dry yeast (2 1/4 teaspoons) 1 tsp sugar 1-1/2 c water (105°Ð115° F) 4–4 1/2 cups unbleached all-purpose flour 2-1/2 tsp salt In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. Stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands until smooth and elastic (about 7 minutes), kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise (bowl covered with plastic wrap and placed in draft-free area) until doubled in bulk, about 1 1/2 hours. Preheat oven to 475-500-degrees. Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool. Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour. The humid enviroment will ensure the texture comes out right. Baking stones don't hurt either. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist. Spritz only during the first half of baking time. Keywords: Bread ( RG324 )

Mediterranean Tuna Sandwich Serves 2 as Main Dish. This is loosely based upon that wonderful street sandwich, the pan bagnat. This one is a bit less fussy, and incredibly delicious. Canned tuna works very well here, but if have some leftover fresh tuna, it's worth using. 1/4 c olive oil salt & pepper, as desired 1/2 c red wine or balsamic vinegar 1 red onion, sliced very thinly 1 can tuna (try to use the whole chunk, not shredded) capers, rinsed, to taste sliced kalamata or green olives, to taste 1 fresh tomato, sliced 1/4-inch thick (or several cherry tomatoes) leafy greens (romaine hearts or spinach work well) fresh bread (I use italian, slightly hollowed out to create a pocket) Using a small bowl, mix olive oil and red wine vinegar together. Place onions in mixture, add s&p, and let marinate while you prepare the rest of the ingredients. When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions. Follow with capers and olives, tuna, tomato, leaf greens, drizzled lightly with oil-vinegar mixture and top slice of bread. Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich! Note: this can be made several hours ahead, wrapped tightly in plastic wrap to allow flavours to mingle. I've never had this much self-control. Keywords: Easy, Main Dish, Fish, Lunch ( RG323 )