Back To The Kitchen

School Lunches

2011-09-19T13:11:00.001-07:00

As summer comes to an end and the first day of school is here, I once again ask that age old question — “What the heck to feed my kid?” I love to create fun, healthy lunches that she will devour, but in truth I can not tell you how many times I have dug through her back pack only to find crushed sandwiches and half eaten pieces of fruit that I can no longer recognize. I love the bento box idea with compartments for lots of little snacks, such as nuts, fruit, roll ups — all things that you know your child will eat. You can find these boxes in many Asian stores or from a couple of moms in Santa Cruz who developed the Laptop Lunches. Their slogan is ‘bento-ware for everywhere’. Amazon has a few cute ones, as does the Ultimate Green Store .

Bento Box from LaptopLunches.com

Once you find the packaging, the challenge is what to put in them. Dinner leftovers and grazing food are always a hit with my daughter, Emma. I have to stay one step ahead of her and really listen because what she loved and gobbled up one day comes back untouched the next. I suspect that this will always be an ongoing area of creative cooking, therefore, I doubt that this will be my last column addressing such issues. I invite you to come on into the trenches with me and make it a good year and good lunches!
Tuna Roll-Ups
1 can (6 ounces) tuna fish, preferably packed in water, drained
Juice of ½ a lemon
1 cucumber, peeled and coarsely shredded
1 medium carrot, peeled and coarsely shredded
3 tablespoons mayonnaise
Two 10-inch flour tortillas
Two medium lettuce or spinach leaves
1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick
Flake the tuna and squeeze lemon over it. Combine the tuna, 2 tablespoons mayonnaise, carrots and cucumbers in a small bowl and mix until blended. Lay the tortillas on a work surface. Spread 1/2-teaspoon mayonnaise on each tortilla and arrange the lettuce on top of both and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half. ½ is more than enough for a small child. A teen or adult could eat two halves.
Turkey Sandwich Five Way
THE CAESAR WRAP: Large flour tortilla rolled with sliced turkey, shredded romaine, diced tomatoes, shredded Parmesan cheese and creamy Caesar dressing. TURKEY PARMIGIANA: Sliced turkey topped with spaghetti sauce and shredded mozzarella, broiled on crusty Italian bread. THE CALIFORNIA ROLL-UP: Large flour tortilla topped with sliced turkey, lettuce, tomato, avocado, and alfalfa sprouts and shredded monterey jack cheese. TURKEY REUBEN: Sliced turkey topped with sauerkraut, thousand island dressing and swiss cheese on grilled rye bread.  TURKEY BLT: Sliced turkey, bacon, lettuce, tomato and mayonnaise on toast.
Roasted Vegetable Panini
3 tablespoons balsamic vinegar
1-tablespoon olive oil
Salt and pepper to taste
Vegetable oil cooking spray
1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)
1 medium zucchini, cut into 8 slices (1/4 inch each)
1 red bell pepper, cored, seeded and quartered
8 slices ciabatta bread
1-cup fresh mozzarella, sliced
8 large fresh basil leaves
Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Makes four sandwiches.
Cucumber Tea Sandwich
1 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1 8-ounce package of cream cheese
1/2 cup chopped watercress
16 slices white bread
Salt to taste
In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on eight slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.
Fettuccine Salad with Eggs and Heirloom Tomatoes
½ cup olive oil
½ cup balsamic vinegar
½ cup grated Parmesan cheese
4 sun- dried tomatoes, chopped
4 cloves garlic
1 tablespoon Dijon mustard
10 large basil leaves
Pinch of crushed red pepper
Place in blender and puree until smooth and fluffy.
12 ounces Spinach Fettuccine, cooked and well drained
4 heirloom tomatoes, seeded and chopped
2 Persian cucumbers, sliced and halved
1 cup shredded mozzarella cheese
Gently toss in a large bowl. Add the dressing and toss until evenly coated.
8 hard boiled eggs, peeled and wedged
Gently toss in eggs and serve.
Peanut Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup peanut butter
3 tbsp. sugar
1/2-cup soy sauce
1 tsp. chile pepper flakes
3 tbsp. toasted sesame oil
3 tbsp. minced garlic
3 tbsp. canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts
Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let stand in the refrigerator for at least four hours. Before serving toss with the garnishes of your choice.
Ravioli Pasta Salad
1/2 pound ricotta-stuffed ravioli
1 bunch thin asparagus, cut on an angel
10 ounce bag organic peas, thawed overnight in refrigerator
3 – 4 big handfuls baby spinach, washed
a couple splashes olive oil
1/2 cup pine nuts, toasted
pinch of sea salt
Parmesan cheese, for garnish
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when a couple of the raviolis begin to float, add the asparagus and peas. Since the asparagus is thin and the peas aren’t frozen, you’ll need to cook them only for about a minute – really quick, just enough to brighten up the peas and give the asparagus a touch of tenderness. Drain everything into a large colander.
Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Sprinkle with Parmesan!
Tortellini Salad
2 large bunches fresh basil (about 4 cups loosely packed leaves)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
4 garlic cloves
2 tablespoons pine nuts
1 pound fresh cheese tortellini
2 cups diced cooked chicken
Additional grated Parmesan cheese
Puree first five ingredients in processor until almost smooth. Season with salt and pepper. (Can be made 1 day ahead. Transfer to small bowl. Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1-cup pesto in heavy large skillet over medium heat. Toss until mixture is heated through, adding reserved cooking water and additional pesto by tablespoonfuls until sauce coats pasta. Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.
Couscous Salad
Remember you can change this with any number of variations—toast pine nuts and add them in, maybe try a few chickpeas. Diced red peppers, small black olives, any spicy dark green olive carrots, edamame, chick peas, dried fruits and nuts—anything your picky eater will like!
3 tablespoons butter
1-cup couscous
2 cups vegetable or chicken stock
Pinch salt
In a medium-sized saucepan, bring water, butter and salt just to moment of boiling. Add couscous and put cover on. Take the pan off the heat. Let it stand for five minutes.
3 small red onions
1 package feta cheese (about 5 to 7 ounces)
1 small bunch arugula (or parsley or basil)
2 tomatoes
Juice of one large lemon
Olive Oil
Salt/pepper
Meanwhile, dice your onions and shred your arugula into small bite-size pieces. Cut tomatoes into small pieces and get rid of seeds. When couscous has cooled, put it into your serving bowl. Fluff it with fork, moisten with water or stock if there any lumps. Blend in your onions, arugula and tomatoes. Crumble feta into small pieces into salad.
In a small bowl or jar, whisk lemon juice and olive oil together. Grind a little fresh salt and pepper into vinaigrette. Stir into salad.
Edamame Salad
1 lb frozen shelled edamame
3 cups corn kernels
1 red bell pepper, diced
3 green onions, sliced
1 small red onion, finely chopped
6 parsley sprigs, chopped
6 basil sprigs, chopped
Dressing
1/3-cup fresh lime juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
½ teaspoon cumin
Pinch Salt and pepper
In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.
Banana Chocolate Chip Cookies
2-1/4 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-teaspoon salt
2 large ripe bananas
2 teaspoons vanilla extract
1-cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.netand http://magpieminipie.vpweb.com/Our-Pies.html She wrote a weekly food column for the Sun Community Newspapers.

2011-09-19T13:08:00.001-07:00

September is such a funny food month. It is still hot and most of the magazines are talking about roasting, stewing and all the rest of Fall’s culinary delights. With the crazy heat, the start of school and a jumpstart to a heavy workload, I can barely think of poaching an egg!
Salads are a perfect food solution to all these issues. Both light and filling, you can mix and match these dressings and salads, add grilled chicken, salmon or tofu. Use whatever you have in your fridge — and use for the lunch lunch the next day (if the salad is not soggy). Enjoy these recipes, add, delete, mix and match — be creative and you’ll have a good meal and a little extra down time from all of the crazy activities! These recipes all serve four to six people.

Caesar Salad

Acai and Orange Dressing
1/2-cup açai juice
3 tablespoons orange juice
1 1/2 tablespoons grated orange rind
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil
1/4 teaspoon crushed red pepper
Combine all ingredients in a small bowl, stirring well with a whisk.
Honey Mustard Dressing
1-cup plain nonfat yogurt
4 tablespoons Dijon mustard
2 tablespoons honey 2 tablespoons cider vinegar
Combine yogurt, honey, mustard & cider vinegar in a jar. Tighten lid & shake until blended. Chill 30 minutes before serving.
Peanut Wasabi Vinaigrette
1/4-cup rice vinegar
1/4-cup canola oi
l 1/4-cup peanut butter
3 tablespoons soy sauce
3 tablespoons Wasabi Paste
2 tablespoons minced fresh ginger
3 cloves fresh-minced garlic
Combine all ingredients, stirring well to combine. Let stand for 45 minutes.
Maple Balsamic Vinaigrette
2 cloves garlic, finely chopped
2-tablespoon Dijon Mustard
1 tablespoon maple syrup
6-tablespoon balsamic vinegar
1-cup olive oil
Fresh ground pepper
Whisk all ingredients together and let stand for one hour.
Grilled Vegetable Salad with Buttermilk Balsamic
1 bunch asparagus
1 zucchini
2 yellow squash
1 eggplant
1 red pepper, seeded
2 ears corn
1 small jicama, chopped
10 cherry tomatoes, halved
1 bunch arugula
1 head romaine
Salt and pepper
Lightly coat asparagus, zucchini, squash, eggplant, pepper and corn with olive oil. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with jicama and Tomatoes. With buttermilk balsamic dressing e in a bowl. Arrange on platter and top with grilled vegetables. You can top with ground pepper, shaved Parmesan or crumbled goat cheese.
Buttermilk Balsamic Dressing
3 garlic cloves, minced
4 teaspoons Dijon mustard
1-cup well-shaken low-fat buttermilk
1 1/2 tablespoons fresh lemon juice
1 cup balsamic vinegar
1-cup olive oil
Whisk together all ingredients until well mixed. Let stand for one hour.
Gwen’s Caesar
In small bowl whisk together:
1 egg
2 tablespoons Dijon mustard
1-tablespoon anchovy paste
Then add:
Juice of one lemon
3 tablespoons balsamic vinegar
Up to 3 cloves of garlic to taste
2 teaspoon dried thyme
In a steady stream add:
1/2-cup olive oil
2 cups canola oil
If you would like, add a few shakes of pepper or a dash of Tabasco sauce. If you like a stronger flavor or are not keen on the anchovy paste, a few shakes of Worcestershire sauce works wonders.  Fill a large salad bowl with lettuce. The traditional Caesar lettuce is romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below), shaved or grated Parmesan and then toss in the dressing. Go lightly. The worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.
Croutons
Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again – go for it and make it your own.
1 baguette (long loaf of French or sour dough bread)
Olive oil to coat
Pinch of Kosher salt
Fresh ground pepper
Slice baguettes into quarter inch slices.
Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes.
Aileen’s Awesome Quinoa Salad
2 cups quinoa
4 cups vegetable stock
2 large tomatoes, chopped
1 large bunch chives, chopped
1/2-cup young mung bean sprouts
1/2 cup raw pine nuts
Dressing:
1/3 cup olive oil or walnut oil
1 lime or Meyer lemon juiced
2 cloves garlic, minced
Pinch sea salt
Bring quinoa and vegetable broth to a boil. Cover; reduce heat to simmer for 10 to 15 minutes. While quinoa is cooking, chop tomatoes and chives. Mix dressing. Remove quinoa from heat. Allow to cool. Fluff quinoa and add vegetables and pine nuts. Gently mix dressing into quinoa mixture. Serve cold or warm. Serves 6.
The Cobb Salad
Another one of the culinary legends is The Cobb Salad. It is hard to believe that something so wonderful could have been so carelessly concocted, but I guess that is the gift of creating. Back in the 1920s, The Brown Derby was a super trendy hangout. The menu consisted of mainly heavy grilled meats, but legend has it that manager Bill Cobb wanted a “light” meal,” so he tossed some things into a bowl. I can’t even imagine a “light salad” consisting of bacon, cheese, egg and avocado (unless you’re an Atkins follower). While there have been many variations, mine stays pretty close to the original. And , of course, you can add or delete any thing you like.
1 large or 2 small heads of romaine, finely chopped
2 heads of Boston lettuce, finely chopped
1 bunch of watercress, finely chopped
1 pound bacon cooked and crumbled
3 ripe avocados, chopped
3 pounds chicken breasts, poached, and chopped
2 tomatoes, chopped
3 hard-boiled eggs, chopped
1-bunch scallions, sliced
2 shallots, minced
1-cup red-wine vinegar
3 tablespoon Dijon mustard
3 cups olive oil
1 cup bleu cheese, finely chopped
In a large salad bowl toss together the romaine, Boston lettuce and watercress. In a small food processor mix shallots, vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, mixing until the dressing until it is emulsified. Pour into a bowl and stir in blue cheese. Pour it over the lettuce, and toss the salad well.
Harmonious Lentil Salad
1 cup lentils cooked and chilled
1 cup brown rice cooked
1 pint golden raspberries
2 blood oranges, peeled and roughly chopped
¼ cup parsley
½ cup green onions
Blood Orange Vinaigrette (see below)
In a large salad bowl toss together. Chill for at least one hour before serving.
Blood Orange Vinaigrette
Great with the lentil salad, but also awesome with a big salad of mixed greens and any vegetables that you have on hand.
2 tablespoons white wine vinegar
¼ cup blood orange juice
Zest from one blood orange
2/3-cup olive oil
1clove garlic, finely chopped
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh chives
Salt and pepper to taste
Whisk together vigorously. Keeps in the refrigerator for 1 month.
Crunchy Green Salad with Creamy Guacamole Dressing
2 heads romaine lettuce, chopped
1 bunch watercress, leaves picked
1-cup pepitos
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pepitos. Toss with the dressing and serve.
Shrimp and Romaine Salad
2 cups cooked brown rice
2 cups torn romaine
2 cups orange segments
1 cup halved cherry tomatoes
1 small red onion, sliced
6 tablespoons orange juice
2 tablespoons cider vinegar
1-tablespoon olive oil
3/4 teaspoon dried tarragon
2 cloves garlic, minced
Salt and pepper to taste
3/4 pound cooked medium shrimp, peeled and deveine
In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.
Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. She is the co-founder and master baker at Magpie Gourmet Mini Pies. Check out her websites www.Backtothekitchen.netand http://magpieminipie.vpweb.com/Our-Pies.html She wrote a weekly food column for the Sun Community Newspapers.

Blood Oranges

2011-02-01T22:31:00.000-08:00

From a culinary standpoint we know how lucky we are to live in Southern California! I love to eat and shop locally and seasonally and my last trip to the farmer’s market I was thrilled to find the vibrant blood orange! It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. It makes a dramatic presentation and can be used in any recipe that calls for an orange. So see where your imagination takes you with this local yet exotic fruit.

Mahi Mahi with Blood Orange Salsa
4 blood oranges
2 avocados, chopped
1 red onion, chopped
3 cloves garlic
1-inch ginger, minced
1 small jalapeno, minced
Juice of 2-3 limes (to coat)
2 teaspoons olive oil
4 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, garlic, ginger jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Blood Barbecued Chicken
1 red onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp. butter
1/3-cup honey
3-tablespoon soy sauce
1 teaspoon Asian Chili garlic sauce (you can substitute Tabasco, to taste)
Juice of one lemon
Juice of 2 blood oranges
2 tablespoons Blood orange zest
1 1⁄2 tbsp. cornstarch
3 pounds boneless chicken breasts
3 pounds drumsticks
Olive oil for brushing

To make the sauce, in a small saucepan, sauté the onion and garlic in the butter until tender. Add the honey, lemon juice, soy sauce, chili sauce and blood orange zest. Gradually blend the orange juice into the cornstarch; add to the onion mixture. Cook over medium heat, stirring, until thickened. Season the chicken with salt and pepper. Lightly brush the chicken drumsticks with oil. Barbecue on a grill 6 inches above the glowing coals for 20 minutes. Turn and cook 20 minutes longer. Brush the chicken breasts with oil and add to the grill cooking 10 minutes on each side. Brush with sauce. Continue cooking until the chicken is tender, turning and brushing occasionally with sauce. Serves 6.

Skip Jennings’s Peace Kale Salad

1 cup Organic Kale (Fine Chopped)

1 cup Collard Greens (Fine Chopped)

½ Cup Napa Cabbage (Fine Chopped)

½ Cup Red Cabbage (Fine Chopped)

¼ Cup Red Onion, finely chopped

1 Cup Cooked Black eyed Peas, chilled

½ Cup Raw Almonds (Fine Chopped)

2 cups dried Cranberries (fresh when available

Toss together with Orange Vinaigrette

Blood Orange Vinaigrette.

2 Large Blood Oranges (Seasonal any orange that is in season)-Juice and flesh

½ cup Olive Oil

½ cup Balsamic Vinegar

½ cup mint leaves, destemed

Mix in a blender

Pomegranate, beets, fennel and blood oranges
The joy of this salad is that beets are widely available pre cooked. The pomegranates seeds and vinegar are also now in most every market making this salad simple and elegant.

8 medium beets
6 tablespoons olive oil
1-teaspoon salt
1/2 teaspoon ground black pepper
1/4-cup water

Juice from 2 blood orange
4 tablespoons pomegranate vinegar

1 red onion, thinly sliced
1 fennel bulb, coarsely chopped
4 blood oranges, peeled, cut into1/4-inch-thick slices
1-cup pomegranate seeds

Preheat oven to 400°F. Place beets in roasting pan and toss with 3-tablespoon oil, 1-teaspoon salt, and 1/2-teaspoon pepper. Add 1/4-cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
Whisk orange juice, pomegranate vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper. Add beets, onion, fennel, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper. Servers 4-6.

Harmonious Lentil Salad

1 cup Lentils cooked and chilled

1 cup Brown Rice cooked

1 pint Golden Raspberries

2 Blood Oranges, peeled and roughly chopped

¼ cup Parsley

½ cup Green onions

Blood Orange Vinaigrette (see below)

In a large salad bowl toss together! Chill for at least one hour before serving.

Blood Orange Vinaigrette

Great with the lentil salad, but also awesome with a big salad of mixed greens and any vegetables that you have on hand!

2 tablespoons white wine vinegar

¼ cup blood orange juice

Zest from one blood orange

2/3-cup olive oil

1clove garlic, finely chopped

1 tablespoon finely chopped shallots

2 teaspoons finel2y chopped fresh parsley

2 teaspoons finely chopped fresh chives

Salt and pepper to taste

Whisk together vigorously. Keeps in the refrigerator for 1 month.

Blood Orange Salsa with Homemade Tortilla Chips
A fiery winter salsa and the tortilla chips are easy and so much better than anything you have tasted. You can let the older kids loose on this project with close supervision.

For Salsa:
2 Blood oranges, peeled and diced
1 large tomato, seeded and diced
1 red onion, minced
1-teaspoon blood orange zest
1-teaspoon garlic, minced
1-inch ginger, minced
1⁄2 jalapeno, minced fine
1/4-teaspoon salt
1-tablespoon cilantro

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving toss in the cilantro.

For the chips:
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Blood Orange Pound Cake

1-cup butter

6 teaspoons blood orange zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4-cup blood orange juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and sugar until light and fluffy. Add in blood orange juice and mix well. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

Blood Orange Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter

Filling:
1 pound cream cheese
3/4 cup sugar
1/3 cup sour cream
zest and juice of one lemon
zest and juice of one blood orange (or regular orange)
5 large eggs, room temperature

Topping:
1 1/2 cups sour cream
juice and zest of one blood orange
1/4 cup sugar

For the crust: melt butter and add to crumbs. Mix well and press into a ten-inch springform pan. Bake for about 8-10 minutes until slightly golden. Cool.

Beat together cream cheese and sugar until smooth. Add citrus zest and juice. Mix well. Add eggs, one at a time, combining well after each addition, but not too vigorously. Pour over crumb crust and bake for about 40 minutes.

Remove from oven and run a sharp knife around the sides, but do not remove ring. Cool 15 minutes on the counter.

Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
Chill completely. Remove ring and serve.

Thanksgiving

2010-11-28T04:06:00.000-08:00

Thanksgiving is my most favorite food holiday. I love to create new and adventures recipes, but I also love my childhood favorites.

Soaked in family tradition and memories it is hard to think of breaking our parents and grandparents tradition. The only thing is many of us don’t eat like our parents and grandparents. Now I’m certainly a healthy eater, but I think holidays are the time to loose all rules, indulge a little and celebrate. I have for many years incorporated plenty of vegetarian dishes in my Thanksgiving. This is a guideline for a full vegetarian Thanks giving, but you can always mix and match. I have made notes on the recipes as to what can be made ahead of time to ease the day so those of us that do the cooking can enjoy our families and ourselves.

Working with Chef Brian Houd at The Nowhere Café in West Hollywood, I learned a tremendous amount about Vegetarian cooking. Flavors need to pop and be bold. Otherwise, well, it’s just plain boring. I do recall a couple of Thanksgivings where for some crazy reason the Turkey was missing. Like when Uncle Pat cooked the turkey with the plastic wrap on it. Or when Auntie Jo didn’t know that you were actually supposed to defrost a Turkey before cooking it! Or what about my friends that bought a turkey too big to fit in their oven! We still all managed to leave full and happy. So whether or not you choose some of this menu, the soups and sides can go with anything! The best part of Thanksgiving is reflecting all the blessings we have to be grateful for and surrounding ourselves with those we love.

Mini Caramelized Onion and Goat Cheese Tarts

1 1/2 cups flour

1/2-teaspoon salt

1/2-cup butter (Grated and left frozen for 1/2 hour)

Up to 6 Tablespoons ice water

1 Large loaf goat’s cheese

Caramelized Onion Mixture

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to6) until all the dough is moistened. Divide dough in half. Form each into a ball and press into a disk. Wrap in plastic and let stand in the refrigerator for one hour. Roll out on a floured cutting board about 1/4 inch thick. Using a small circular cookie cutter cut the dough and place in sprayed mini muffin tins pushing them up the side. Bake in a pre heated 350-degree oven for about 10 minutes until golden. Let cool. When ready to serve line mini tarts on a cookie sheet. Add about 1-teaspoon onion mixture and 1-teaspoon goats cheese to each tart and bake in a preheated 350 oven until cheese is melted. About 10 minutes.

Caramelized Onion Mixture

1 stick butter

2 tablespoons Sugar

2 Large Onions, thinly sliced

In a large skillet melt the butter. Add the onions and sauté until incorporated with the butter. Sprinkle sugar over them and continue caramelizing until brown and tender about 15 minutes.

Carrot Ginger Soup

1-tablespoon olive oil

2 medium red onions, sliced

1 (4 inch) piece fresh ginger

8 cups vegetable stock

2 pounds carrots cut into 2-inch pieces

Pinch of kosher salt

1/2-teaspoon white pepper.

Heat the olive oil in a large stockpot over low heat and sauté onions until they are translucent. Roughly chop the peeled ginger and add to the onions and sauté’ together for about 3 minutes. Increase heat and add the stock and carrots. Simmer over medium heat until the carrots are tender. Season with salt and pepper. Puree.

Pumpkin and Gruyere Soup

One 5-6 pound pumpkin

1/4-cup butter

1 onion, finely chopped

6 cups chicken or vegetable

2 cups heavy cream

Zest of one orange

Juice of one orange

Juice of one lemon

1 inch fresh ginger, finely chopped

1-pound Gruyere cheese, shredded

Cut pumpkin in half, Scoop out and strings and seeds.

Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.

Tomato and Red Pepper Soup with Chili Cream

3 Red peppers

2 Tablespoon olive oil

1 red onion, chopped

4 cloves garlic

3/4 cup Sherry or sherry Vinaigrette

8 tomatoes peeled and seeded

4 cups vegetable stock

1 bay leaf

4 sprigs thyme, chopped

1 bunch basil. Chopped

1-tablespoon fresh black pepper

1-cup heavy cream

Juice of one lemon

Salt and pepper to taste

Cut red pepper and roast on 350 oven for 45 minutes. (You can also place directly on a gas flame.) In a large soup pan sauté olive oil, garlic and onion

Add the sherry and stir until it evaporates.

Stir in the tomatoes and stock. Add the herbs and cook for 10 minutes. Stir in the cream and red peppers. Simmer 15 minutes. In small batches blend or process the soup until smooth serve with a dollop of chili cream.

Chili Cream

1 green chili

2 cloves garlic

1 cup spinach leaves, blanched in hot water

1/2-cup heavy cream

Juice of one lime

Salt and pepper

In a small food processor place the chili, garlic, spinach and process until smooth. Add the lime and salt. Dollop over the soup

Beet Soup with Horseradish Cream

1 large red onion, chopped

4garlic cloves, minced

1 1/2 tablespoons olive oil

5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces

1 red apple such as Gala, peeled and cut into 1-inch pieces

6 cups vegetable stock

2 tablespoons cider vinegar

1 tablespoon packed light brown sugar

In a large soup pot sauté. Onion and garlic in olive oil until tender. Add beets and apple and cook, stirring occasionally, 5 minutes.

Add stock then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar. Purée soup until very smooth. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve at once with a dollop of horseradish cream.

Horseradish Cream

1 16-ounce tub sour cream

6 tablespoon prepared horseradish (or to taste)

3 cloves garlic

2 tablespoons Dijon mustard

Whisk together in a small bowl. Add pepper to taste.

*All soups can be made the night before. Cover tightly and refridgerated. Re-warn on stove.

Mix Greens with pears, Gorgonzola and a maple syrup vinaigrette

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoon balsamic vinegar

1 cup Olive Oil

Fresh Ground pepper

Whisk all ingredients together and set aside.

1 bag spinach

1 bag arugala

1 bag mache

(Or any mixture of harvest Greens)

Toss all lettuces together. Lightly toss with dressing.

3 ripe Asian pears, cored and sliced

6 ounces Gorgonzola

Arrange lettuces on platter. Place pears prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

*The dressing can be made the day before. Store in a bottle, covered. It can stay room tempruture.

Baked Lentil Loaf with country gravy

1 cup dry lentils

1 bay leaf

3 cups water

1 small red onion, finely chopped

4 cloves garlic

1-tablespoon olive oil

3 carrots, finely chopped

3 celery stalks finely chopped

1 red bell pepper, finely chopped

1/2-cup ketchup

1 cup rolled oats

1 cup raw cashews, chopped

2 eggs, lightly beaten

1-teaspoon thyme

1-teaspoon rosemary

1/2-teaspoon cayenne pepper

In a medium saucepan cook the lentils and the bay leaf until soft about 45 minutes. Set aside. Sauté the onions and garlic in the olive oil until the onion is translucent about 5 minutes. Add the carrots, celery red peppers, cashews and the spices and sauté about 15 minutes more. Let cool.

Add veggie mixture to lentil mixture mix well and then add the eggs, rolled oats and ketchup. Mix well and pour into a greased loaf pan. Bake in a pre-heated oven at 350 for about 45 minutes until firm. Serve warm with gravy.

*A great leftover sandwich is n a toasted roll with roasted red peppers, Russian dressing and Cole slaw.

*Can be made the day before up until the baking part. Wrap tightly in plastic, refrigerate. Take out of fridge and bring to room temperature (about one hour) then bake as indicated.

Country Gravy

3 tablespoons olive oil

4 portabella mushrooms, slice 1/4 inch thick, then each slice in 4ths

1 small onion, thinly sliced

2 cloves garlic

2 cups veggie stock

1/2-teaspoon thyme

1/2-teaspoon rosemary

Pinch salt and pepper

3 tablespoons flour

Fresh thyme and rosemary to float on the top

In a skillet heat 1 1/2-tablespoon olive oil. Add mushroom, garlic and onion and sauté for about 7 minutes until the mushrooms are cooked and the onions are translucent. Remove from skillet and set aside. Heat up remaining oil and add flour and whisk until smooth and cook 30 seconds. Add stock in a steady stream while continuing to whisk cook 5 minutes. Stir in reserve mushrooms, thyme and rosemary and cook 5 minutes more season with salt and pepper. Pour into gravy boat and serve with mashed potatoes and the baked lentil loaf.

*Best if made that day.

Cornbread Stuffing with Dried Cranberries and Pine Nuts

3 tablespoons olive oil

1 red onion, coarsely chopped

3 carrots, coarsely chopped

3 celery ribs, coarsely chopped

3 cloves garlic

4 cups Corn bread (either homemade, day old and cut into quarter inch pieces or boxed unseasoned cornbread for stuffing)

1 1/2 cup dried cranberries

2 cups pine nuts, roasted

1/2 cup chopped parsley

1/4 cup chopped sage

4 cups Vegetable stock

In a large skillet heat olive oil over medium heat. Sauté garlic, onions, carrots and celery for about 7 minutes until tender. Add stock and bring to a boil. In a large bowls mix cornbread, cranberries, pine nuts, parsley and sage. Toss with stock mixture to coat evenly and place in a shallow baking dis. Bake at 350 covered with foil for 1/2 hour and uncover and cook for 15 minutes more until golden brown on top.

*Can be made the day before up until the baking part. Wrap tightly in plastic, refrigerate. Take out of fridge and bring to room temperature (about one hour) then bake as indicated.

Gingered Snow Peas

I make this recipe with snow peas, but also have made it with green beans, carrots and even Brussels sprouts. It is so yummy.

1-pound snow peas, destemed

2 tablespoons each, butter and olive oil

1 tablespoon grated fresh ginger

3-tablespoon soy sauce

In a skillet or en electric wok (high heat) heat oil, add snow peas and ginger and sauté for about 3 minutes, until tender. Place in a bowl and toss with soy sauce. Serve at once.

* Best if made that day

Butternut squash in coconut milk

3 tablespoons butter

1 small onion, finely chopped

4 cloves garlic, minced

1 inch fresh ginger, peeled and minced

2 cups unsweetened coconut milk

1/2 cup packed brown sugar

1/2-teaspoon red pepper flakes

2 butternut squash, peeled, seeded and cut into 2 inch pieces

1 cup, toasted coconut

Fresh cilantro

Heat butter in saucepan over medium heat. Add onions, garlic and ginger and sauté until tender. Add coconut milk, sugar and pepper flakes and cook until sugar is dissolved. Bring mixture to a boil; add squash. Simmer until fork tender about 30 minutes stirring occasionally. Remove squash from the pan and place in a serving bowl. Boil remaining liquid until thick, stirring constantly. Toss with the squash and garnish with toasted coconut and fresh cilantro!

Roasted Beets With Horseradish and Goat Cheese

1 pound beets, washed, steams trimmed 1/2 inch above beetroot

1-tablespoon horse radish (or to taste)

1/4-teaspoon thyme

Pinch salt and pepper

8 ozs goat cheese

Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, thyme, salt and pepper. Chill for at least 2 hours. (Can be made 2 days ahead, just add cheese right before serving.) Mix well again. Add the crumbled goat cheese. Mix and serve.

*Can make ahead up to the adding of goat cheese. Store covered in the fridge.

Cranberry-Chipolte Compote

(Makes about 1 quart)

1-tablespoon olive oil

3 med. Fuji apples

3 med Asian pears

(Both peeled and cut into 1/4 inch pieces

1/2 cup dried cranberries

1/4 cup Grand Marnier

1-pound fresh cranberries

4-oz chipolte peppers (canned in adobo) chopped fine

3-tablespoon ground cinnamon

1/2-cup sugar

1/2-cup dark brown sugar

Zest from one orange

1/2-cup fresh orange juice

1-teaspoon nutmeg

1/4-cup Grand Mariner

Heat oil in med. skillet over medium-high heat. Sauté pears, apples & dried cranberries until soft. (3-5 minuets)

Add Grand Mariner and sauté until the grand mariner is reduced in half. Add fresh cranberries, chipoltes, cimmamon, sugars, zest and O.J. Stir and simmer for 40-45 min (until it begins to thicken.

Add nutmeg and Grand mariner; mix well

Refrigerate for 24 hours.

*Needs to be made at least a day ahead. Up to three.

24-Karat Cake

2 cups sifted flour

1 tsp. Salt

2 tsp. Baking powder

1 1/2 tsp. Baking soda

2 cups sugar

2 tsp. Cinnamon

2 tsp. Pumpkin pie spice

4 eggs

1 1/2 cups cooking oil

2 cups grated carrot

8 1/2-oz. Crushed pineapple, drained

1 1/2 cup chopped nuts

To flour, add salt, baking soda, sugar and cinnamon. Mix. Add eggs and cooking oil and mix well. Add carrot, pineapple and nuts. Put in 9x13 greased and floured pan. Bake at 350 for 25 minutes.

Frosting

Beat the following ingredients until smooth.

1/2 cup butter

8oz cream cheese

2 teaspoons vanilla

1 pound powder sugar

*all cakes taste better the second day. You can make the cake part up to three days in advance wrap tightly. Once the frosting is on it must be stored in the fridge.

Weekend Cocktail

2010-09-26T20:11:00.000-07:00

I have a very dear friend, Steve Love who has been co-creating recipes with me for many years! Emma and I enjoyed brunch at his house this summer and he made the most amazing and refreshing cocktail! Thank you Steve for being a constant source of culinary and cocktail inspiration!

The Leland Palmer was created by Damon Boelte, bar manager at Prime Meats in Brooklyn. "I was in Los Angeles visiting my girlfriend, enjoying my favorite hangover drink, the Arnold Palmer, and watching an episode of Twin Peaks, where Leland Palmer almost whacks Agent Cooper with a golf club. Sometimes things just make sense," says Boelte. For his adult version of the popular drink that's half lemonade and half iced tea, Boelte combines gin, jasmine tea, Limón cello, lemon juice, and grapefruit juice in a pitcher. It's summer's essential back-porch sipper, and, Boelte adds, "It's definitely much better than a golf club to the head." Makes 6

Sometimes for gifts I make homemade Limóncello! It is super easy and ever so tasty and with all of the Southern California lemons I get it is a real no brainier! I have included the recipe. If you are planning on making it for the holidays you need to start mid October so it is ready for gifts in December. Cheers!

Ingredients

· 1/2 cup honey

· 1/2 cup hot water

· 3 cups freshly brewed jasmine tea, cooled

· 3/4 cup gin

· 3/4 cup Limóncello

· 3/4 cup fresh lemon juice

· 1/2 cup fresh grapefruit juice

· 1 cup chilled club soda

· Ice cubes

· 6 lemon slices (for garnish)

Preparation

· Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely.

· Combine honey water, jasmine tea, gin, Limóncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend.

· Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.

Limóncello

17 large lemons, preferably Meyers when in season- If not always organic

Two 750-milliliter bottles grain alcohol or 100 proof vodka

5 cups water

6 cups sugar

Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.) Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

On the 14th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature. Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 1 month in a cool, dark place, shaking to agitate the liquid twice a day. After 1 month, transfer the Limóncello to smaller bottles that can be sealed with rubber stoppers.

2010-09-26T20:06:00.000-07:00

This time of year is rich, full and more than just a bit busy! Since our Los Angeles weather has barley changed since last spring some hardly notice anything, but many of us are going through huge milestones! My daughter started high school in a new part of the city with all new friends. Some send their babies off to pre-school or kinder while others are simply adjusting to new grades and more structured days and that thing called homework!

While I am still busy it certainly feels like I have more time for me. I don’t say that lightly as I can fill up my days quite easily, but I say it with determination that I spend more time on myself! It goes back a few weeks when I looked in the mirror and really paid attention to what I saw. I love food, I am after all a chef, but I was really not happy. Now usually I prefer to go under the radar with these things and just have people wonder if I changed my hair or did something and not announce to the world that I am actually trying to loose weight! There I said it! OK so here goes. Exercise daily for at least 30+ minutes- Non-negotiable. I love to hike, dance, do yoga, play tennis and ride a bicycle. I think thirty minutes is a fair gift to myself! I went to my collections of DVDs and dusted off some of my favorites! I have everything from yoga to Pilates to “Dancing with the Stars.” My all time best is a series called Yoga Bootie Ballet. http://www.beachbody.com You can zip over the hill to Serve Studios and take a class or if you are short on time put one of the many different workouts on and have a party in your living room!

The last thing is what I call mindful eating. I get to play with wonderful recipes that are just a little bit lighter. I would never be the one to not eat or give up a certain food group, but we all know how to make better choices and being mindful allows for that.

So find some time to get your groove on and enjoy these mindfully delicious recopies and your friends and family may never know exactly what you are doing, but you will look and feel fantastic!

Asian Marinade for Vegetables
This simple marinade works well with chicken or fish. Eggplant, summer squashes, asparagus, inions, beets, corn. Just to name a few.
Be creative and look for fun veggies to grill!

6 Garlic cloves, finely chopped
2 inches Ginger, finely chopped
1 bunch Mint leaves, chopped
1 bunch Cilantro, chopped
1bunch Basil, chopped
3 Green onions, sliced
2 Serrano chilies, finely chopped
1/2 cup Olive oil
1/2 cup Rice wine vinegar
Juice of 4 Limes and zest
1/4-cup Soy sauce
1/4 cup Honey
1-tablespoon Chili sauce

Remove and grate zest of limes and juice limes. Prepare 12 cups of vegetables for the grill. Combine ingredients and marinate for 2 hours rotating occasionally. Grill vegetables, brushing with marinade.

Cajun Grilled Salmon

6-6 ounce salmon fillets

2 tablespoons Paprika

2 tablespoons cayenne pepper

1-tablespoon pepper

6 cloves of Garlic, minced

3 tablespoons onion flakes

2 tablespoons dried oregano

Salt

Mix all the ingredients together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 - 2 hours. Heat BBQ until hot. Spread some oil over the salmon fillets and place on the grill flesh side down. Cook for 5 minutes. Turn over and cook until done.

Wasabi Salmon Packet

1 salmon fillet, about 1 1/2 pounds

1/2 stick butter, melted

1 red bell pepper, julienne

1 small white onion, chopped

3 tablespoons teriyaki sauce

1/2-teaspoon wasabi paste

Salt and pepper to taste

Preheat grill for medium-high heat. Place salmon fillet, skin side down, on a large piece of aluminum foil. Combine butter, teriyaki sauce, and wasabi in a small bowl. Spoon over salmon and top with julienne red bell pepper and chopped onion.

Seal fish with foil to form a packet. Place on grill and cook for 12-15 minutes, or until fish has a flaky center Cut into 4 pieces. Place the salmon fillets on top of the Gingered Slaw.

Shrimp on rosemary skewers
A very simple and amazing way to prepare shrimp. I have the biggest rosemary tree in my yard so I am always looking for ways to use it. Cutting 2 inch pieces of rosemary strip stem starting about 1" from top of stem. Using a very sharp knife cut points at the end of the stem. You will need about 25 for this recipe.

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
Salt
3 tablespoons minced fresh rosemary leaves plus sprigs for garnish
4 tablespoons olive oil plus oil for brushing shrimp
2 pounds jumbo shrimp, cleaned with tails on

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight. Thread the shrimp with the rosemary skewer.
On an oiled grill or a stovetop grill arrange shrimp so that the rosemary skewers are away from the flame.
Grill 3 to 4 minutes on each side, or until just cooked through. Serve with lemon wedges

Swordfish and Veggie skewer
1 large lemon
1 Tablespoons olive oil
1/2 cup of Dijon Mustard
1/2-cup pinot gringo (or any light) vinegar
4 cloves garlic, finely chopped
1-2 inches of fresh ginger, peeled and finely chopped
1/2 a teaspoon freshly ground pepper
1/2 teaspoon crushed red pepper
1-pound swordfish
1 large red onion
16 mushrooms
2 yellow or green bell pepper
8 cherry tomatoes

In a small bowl juice the lemon and add 2 teaspoons add two teaspoons zest. Combine the oil, mustard, vinegar, garlic, ginger, and black and red pepper. Cut the swordfish into 24 equal pieces.
Cut onion in half and each half into quarters. Cut the bell pepper in half and de seeds it and cut into 16 pieces. Clean the mushrooms. Dividing equally and then alternating them, thread the swordfish with all the veggies ending with the cherry tomatoes on 8- 12-inch skewers. (Don’t forget if using wood they need to be soaked in water for about one hour. Brush with half the marinating mixture and let sit in the refrigerator for one hour. Prepare your grill. When it is ready, Brush the skewers with half the remaining marinade. Grill the skewers about 5 inches from the heat for five minutes. Turn over and grill about 5 more minutes until fish is lightly colored, firm to the touch, and cooked through, about 5 minutes. Serve at once.

Grilled swordfish in a Black bean Sauce
2- 15 oz cans of black beans
1-tablespoon peanut oil
1 red onion chopped
2 red peppers, chopped
3 garlic cloves chopped
1 jalapeno pepper, minced
1-cup chicken or vegetable stock
Fresh cilantro, coarsely chopped
6- 8 oz swordfish steaks
Peanut oil for brushing fish
In saucepan heat peanut oil and sauté onions and garlic for 5 minutes. Add peppers and cook until softened stirring constantly. Add the black beans and stock stir over medium heat until thicken and sauce reduces about half. Puree with an emulsion blender. I like to leave it a little chunky. Cover while preparing the fish. Prepare grill. (These can be done on the stovetop grill o broiler as well.) Brush fish well with oil and sprinkle with salt and pepper. Grill or broil until cooked through about five minutes per side.) If you made the sauce a head reheat. Place fish on a plate and spoon over sauce and garnish with fresh cilantro.

Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
4 tuna Steaks, 1/2 to 3/4 inches thick.
Prepare the grill. Mix the oil and lemons and lime in a small bowl and brush over the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. (Many people like there tuna rare…that would be about 3 minutes per side. I personally, like all of my fish cook through. Not over cooked, but cooked through. Believe me I have taken much flack about this from chefs over the years, just another lesson for being true to your own tastes no matter what the “experts” say. Remove from grill and serve immediately with a generous amount of salsa.
Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 to 2 small red chilies, dried or fresh stemmed, seeded and cut into
Very thin slivers
1/2 cup coarsely cut cilantro

Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices, sugar, salt
Ginger and onion. Taste for intensity of flavor; add additional
sugar and/or salt if needed. Add chili slivers very sparingly,
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro. Best served within an hour or two of mixing.

2010-08-29T08:02:00.000-07:00

Friends are handing me fruits and veggies by the bag full and we have not even hit the heat of summer! I am constantly figure out fun and inviting ways to prepare so I don’t get that “What Mommy! Green Beans again! Whenever I get fruit and vegetables I always was and cut and put in zip locks so we can just grab and go! I think that we will have a great selection of great produce way into the fall! So don’t forget to eat your fruits and veggies!

Strawberry Muffins

2 1/2 cup flour

1/2-cup sugar

2 teaspoons baking powder

1-teaspoon baking soda

1/2-teaspoon salt

1 1/2 cup buttermilk

1/3 cup melted butter

2 eggs, slightly beaten

1-teaspoon vanilla

1 pint fresh strawberries, hulled and chopped

Sugar mixed with cinnamon for topping

Pre heat oven to 400. Spray muffin tin with bakers joy spray or line muffin cups with paper cupcake liners. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Gently fold ingredients just until moist .Do not over mix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2-teaspoon sugar and cinnamon mixture. Bake 20 to 25 minutes.

Snap Peas, Green Beans and Snow Peas

2 pounds green beans

2 pounds sugar snap peas, trimmed

2 pounds snow peas, destemed

4 tablespoons rice vinegar

2-tablespoon soy sauce

1-tablespoon sesame oil

1-tablespoon brown sugar

2 cloves garlic, minced

1-inch ginger, minced

Crushed red pepper (to taste)

Salt and pepper (to taste)

In a large pot of boiling water blanch green beans, snap peas and snow peas for 2 minutes. Drain; rinse under cold water and drain again. Transfer to large bowl.

Whisk vinegar, soy sauce, sesame oil, sugar, garlic and ginger in small bowl to blend. Pour dressing over snap peas and beans. Season salad to taste with salt, pepper and red pepper flakes. Serve at once or refrigerate for several hours.

Curried Lobster And Mango Salad

2 mangos, cubed

3 tablespoons fresh limejuice

1-inch ginger, minced

2 teaspoons curry powder

3 tablespoons chopped fresh chives

2 tablespoons shallots, minced

1 red bell pepper, thinly sliced

3 celery stalks, chopped

2 Mangos, cubed

1/2-cup fresh cilantro leaves

White pepper

2 pounds cooked lobster tail meat, chopped

Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.

In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.

Orzo Salad With Heirloom Tomatoes And Feta

8 ounces orzo

2 tablespoons white wine vinegar

½ cup fresh lemon juice

1 teaspoon lemon zest

1/2-cup olive oil

1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces

1 bunch green onions, sliced

1/2 cup sliced pitted oil-cured olives

1/4 cup thinly sliced fresh basil

2 tablespoons chopped fresh Italian parsley

1 cup feta cheese, crumbled

Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.

Potato and Green bean salad

3 pounds new or red bliss potatoes

4 cups green beans, trimmed

1 cup walnuts, coarsely chopped

1-teaspoon red pepper flakes

Salt and fresh ground pepper to taste

3/4-cup balsamic vinegar

1 1/2 cups olive + to coat potatoes for roasting

2 shallots finely chopped

4 garlic cloves, finely chopped

Pre-heat oven to 350.

Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Coat with olive oil and salt and pepper. Bake for 1 1/2 hours. When cool enough to touch. Cut into quarters. Sautee Green beans, walnuts and red pepper flakes in 2 tablespoons of olive oil. In a small bowl whisk together oil and balsamic with garlic and shallots in a serving bowl toss the potatoes with the green bean mixture. Pour dressing and gently toss thoroughly. Let stand a t room temp for one hour and toss again before serving.

Mix Summer Greens and Maple Syrup Vinaigrette

2 cloves garlic, finely chopped

2 tablespoon Dijon Mustard

1 tablespoon Maple Syrup

6-tablespoons balsamic vinegar

1 cup Olive Oil

Whisk all ingredients together and set aside.

6 cups summer greens

Toss all lettuces together. Lightly toss with dressing.

20 grapes, halved

6 ounces Gorgonzola

Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.

Crunchy Green Salad with Creamy Guacamole Dressing

2 Heads Romaine Lettuce, chopped

1 bunch watercress, leaves picked

1-cup pipitos

1 large ripe avocado

1 tablespoon Dijon Mustard

Juice of one lemon

1 teaspoon lemon zest

1-4 dashes of Tabasco sauce

1/4-cup canola oil

Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitos. Toss with the dressing and serve.

Shrimp and Berry Salad with Citrus Vinaigrette

1 basket black berries

1-basket raspberries

1/4-cup pine nuts

2 firm-ripe avocados

1-teaspoon fresh limejuice

1 lb large shrimp, shelled and deveined

2 cups each baby spinach and arugula (or your favorite mix of greens)

Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.

Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.

Citrus Vinaigrette

1/4-cup fresh orange juice

Juice of one lime

1/4 teaspoon ginger, finely chopped

6 tablespoons cilantro, finely chopped

1/2 tablespoon jalapeno pepper, finely chopped

3/4-cup canola oil

Whisk together vinaigrette ingredients with salt and pepper to taste.

Grilled Chilean Sea bass with Watermelon Salsa

2 cucumbers, finely chopped

2 cups finely chopped red watermelon

1 red onion, finely chopped

1 Seeded jalapeno chili, minced

2 Cloves garlic, minced

1-inch ginger, minced

1/4 cup chopped fresh cilantro

1-teaspoon fresh limejuice

3/4-teaspoon salt

6 (6-oz) pieces Chilean Sea Bass

1 1/2 tablespoons olive oil

Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Toss together cucumber, watermelon, onion, chili, cilantro, limejuice, garlic, ginger and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)

Pat fish dry, then brush with oil and season with salt. Grill fish, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.

Serve fish topped with salsa.

Spa Cocktail

2010-08-28T05:31:00.000-07:00

The last few weeks of summer and would I love a girl’s day at the spa! I don’t see that happening, but this spa inspired cocktail can make you feel like you are getting pampered! The clean flavor of Vodka dances well with the crisp, fresh cucumber in this cocktail. A whisper of aquavit and the fragrance of mint enhance its complexity.

My girls are so amazing! How blessed I am to have so many wonderful ladies in my life! We laugh, cry, dream, vision and even share the real messy and ugly things that we fear if anyone found out we would be mortified. All of this knowing we are safe and loved! Today I celebrate my gals and invite you to share this cocktail with some special friends! Cheers!

4 ounces Vodka

1/4 ounce wash of aquavit

6 slices cucumber

Small sprig of dill for garnish

Add the aquavit to a cocktail shaker glass and roll around. Shake out any excess. Drop in the cucumber slices and press with a muddler to release the juices. Measure in the vodka and fill with ice. Cap and shake vigorously. Strain into two martini glasses and garnish with a small sprig of mint.

S'MORES

2010-08-28T05:27:00.000-07:00

August not only hosts National Marshmallow Day, but also National S’mores day! Come On! Could we find anything better to celebrate? Do you remember your first S’more? I think I have over glamorized my experience of this traditional campfire treat over the years! In fact I don’t think it was that great at all. Sitting on the beach sun burnt and freezing, covered with mosquito bites and then when I was finished strategically placing my chocolate onto the gram cracker I waited patiently for my marshmallow to get toasted. It was black and seemed solid when I placed it on the chocolate it squished all over me and the gooey hot liquid burnt my hand causing me to drop it in the sand! I have since had more successful outdoor culinary adventures, but I think this cocktail makes up for any unpleasant memories! Cheers!

S’more Martini

2 Ounces Chocolate Vodka

2 Ounces Bailey's Irish Cream

2 Ounces Cream de Cacao

2 Ounces Vanilla Vodka

2 Ounces Heavy Cream

Graham Crackers, Crushed

Chocolate Syrup

12 toasted mini marshmallows

Dip the rim of 4 martini glasses in the chocolate syrup and then into the crushed graham crackers. Chill glasses in the freezer. Pour all the remaining ingredients except the marshmallows into a martini shaker filled with ice and shake until well blended. Skewer your marshmellows on a cocktail stick and place in the chilled glasses. Strain the drinks into the 4 glasses. Enjoy!

Figs

2010-08-28T05:20:00.000-07:00

Figs are a sensuous fruit that that represents abundance and fertility! Some people get annoyed that the bids and squirrels enjoy their harvest, but most people I know with fig trees are thrilled to share with feather, furry and human friends as the tree bears so much fruit! What I love is the excitement that fig season creates. They have a short late summer season and unlike getting a very expensive not so sweet berry in the winter, you just can’t find fresh figs all year. We just gobble them up one after another. I like to stuff them with goat’s cheese and drizzle with honey. You can wrap them in prochuttio, stuff them with Maytag blue cheese and toss in your favorite salad! The dried ones work well in some recipes, but go quickly and create some fabulous fresh fig dishes. They are all over the markets, but don’t forget about our friends at fallenfruit.com

Fig and Hazelnut Jam with Apples and Parmesan

This is my take on a traditional Southern Italian appetizer. The fig jam keeps well so it is nice to have on hand for drop in guests. You can use 12 dried figs when not in season! You can use any apples, but I like the more tart varieties. I also use cognac because someone gave me a bottle of Hennessey and it just adds a subtle depth of flavor. If you prefer no alcohol you can use a good balsamic instead. The better the Parmesan the more richness and diverse flavor combinations.

8 figs, halved

1-cup simple syrup (1 cup water + 2 cups sugar)

1 cup toasted hazelnuts, coarsely chopped

3-tablespoon cognac or brandy

3 apples, sliced1/4 inch

Wedge of Parmesan cheese, thinly shaved about the size of an apple slice

In a small saucepan bring the water and the sugar to a boil. When the sugar is completely dissolved turn off the heat and add the figs. When cool place the fig mixture and the rest of the ingredients in a food processor and pulse so it is mixed, but you can still see little chunks of hazelnut. Place in the refrigerator until ready to use. Place your apple slices on a platter and spread generously with jam and then place a piece of cheese on top.

Fresh Fig Salsa

2 cups (about 1 pound) fresh firm-ripe figs, stemmed, diced

2 mangos, diced

Juice of 2-3 limes

Juice of 1 lemon

Salt to taste

1/4 cup very finely slivered fresh ginger

1 red onion, cut into thin slivers

1 to 2 small jalapeños, very thinly sliced

1/2 cup coarsely cut cilantro

Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb or simply eat with chips for dipping.

Homemade Tortilla Chips

12 count package of corn tortillas

Peanut oil for frying (Peanut oil is the best for holding heat. If you have a nut allergy try coconut oil or a vegetable oil is the next best thing.)

Kosher salt

Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Cranberry Fig Chutney

2 cups cranberries

2 cups Calimyrna figs, sliced

1 red onion, chopped

2 inches ginger minced,

1 cup packed brown sugar

1-cup water

1/3-cup balsamic vinegar

Juice of one lemon

1/2-teaspoon salt

1/4 teaspoon coarsely ground black pepper

Combine all ingredients. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Chill in the refrigerator about 4 hours or up to 2 weeks. Great over chicken, fish or tossed with steamed veggies!

Fig and Orange Chicken

This is one of my most popular chicken dishes! It is so simple and is really a one-meal dish.

1 red onion, coarsely chopped

1/2-cup currants

10 Black Mission figs or 8 of the larger, amber-colored Calimyrna figs, cut into halves

1 1/2 cups orange juice

4 teaspoons Worcestershire sauce,

1-tablespoon curry powder

1-tablespoon soy sauce

4 cloves garlic, finely chopped

3 pounds chicken pieces or 6 boneless breasts

10 New potatoes, quartered

4 carrots, sliced

Salt and pepper to taste

Place washed chicken, carrots and potatoes in Pyrex or roasting pan. In a medium bowl mix the rest of the ingredients. Pour over chicken and bake at 400 for 35-40 minutes basting at least twice during cooking.

Fettuccine with Figs and Pancetta

I love the sweet savory flavors in this pasta. The rosemary gives it a beautiful finish.

1 cup pancetta, finely chopped

1 small red onion, finely chopped

4 garlic cloves, finely chopped

1 sprig rosemary, finely chopped

2 tablespoons olive oil

1/2 cup dry white wine

1-cup chicken stock

3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise

2 tablespoons parsley, finely chopped

Juice of one lemon

1-pound fettuccine

In a large sauté pan heat oil. Add pancetta and sauté for 2 minutes. Add the onion, garlic and rosemary and sauté for 5 minutes longer. Stir in wine and bring to a boil, stirring occasionally. Remove from heat and stir in stock, figs, parsley, half of pancetta, and lemon juice.

Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2-cup cooking water, and then drain pasta in a colander.

Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.

Serve pasta with the remaining pancetta and freshly shaved Parmesan on top.

Oatmeal Cookies with Figs and Cranberries

These are a traditional, rich, buttery cookie. The figs and cranberries give it a classy twist. The recipe calls for dries fogs because I make them all year long, but fresh figs are a welcome replacement!

1 3/4 cup flour

3/4-teaspoon baking soda

3/4-teaspoon baking powder

1/2-teaspoon salt

1-teaspoon cinnamon

1/2-teaspoon nutmeg

2 sticks butter

1/4-cup sugar

1 1/2 cup brown sugar

2 eggs

3 teaspoons vanilla

3 1/2 cups old-fashioned oats

1cup-dried cranberries, chopped

1 cup dried figs, chopped

Pre-heat the oven to 350. In a large mixing bowl beat the butter, sugars, eggs and vanilla on medium speed until light and fluffy. In another bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Add to the butter mixture until blended and smooth. Add oats and fruit. Spray cookie sheets with bakers joy and drop a tablespoon of dough spacing about 3 inches apart. Bake until lightly brown and firm about 10 minutes. Cool on racks.

Fig Ice Cream

I got a beautiful Ice cream maker as a gift and have been playing with recipes! This one is getting better and better as fig season progresses!

2 tablespoons butter

4 cups coarsely chopped fresh figs

½ cup brown sugar

1-teaspoon cinnamon

½ teaspoon ginger

1 cup plus 2 tablespoons granulated sugar

3 tablespoons flour

¼ teaspoon salt

4-½ cups half-and-half

2 eggs beaten

2 tablespoons vanilla

Heat butter in a non-stick skillet. Add fresh figs and brown sugar and cook for 10 minutes, stirring occasionally. Remove from stove and stir in cinnamon and ginger. In a saucepan combine sugar and salt. Slowly whisk in 2-½ cups half-and-half. Cook over medium heat for 15 minutes until mixture starts to thicken, stirring constantly. Gradually stir one cup of hot half-and-half mixture into beaten eggs. Then stir egg-half-and-half mixture into the sugar, salt and half and half mixture, stirring constantly. Cook over medium heat for one minute. Stir in cooked figs and cook for an additional minute. Refrigerate mixture for two hours or overnight. Stir in remaining two cups of half-and-half and vanilla. Freeze mixture in an ice cream maker according to manufacturers' directions.

2009-12-22T14:20:00.000-08:00

Classic Christmas Simplified

I was contemplating what to write about this holiday season and again thought of how lucky I am. Not only do I have my health, my amazing daughter, but every day I get to wake up and do what I love. I am creating recipes, creating parties or writing about it. I also think about all of the amazing chefs that I have had the pleasure of cooking with, all of the diverse kitchens I have cooked in and all of the holiday meals that I have created and co-created. I am so incredibly blessed! When I was thinking of what recipes to share in this column I thought that the greatest gift I could give anyone is the gift of time. I have taken a few classic Christmas dishes and added a few twists, but simplified them. This means extra time to enjoy the truest holiday moments with those you love. Peace and joy to all this season and always!

Prime Rib Roast

5 pound Prime Rib roast

Salt/pepper

Place the meat, fat side up in a roasting pan. Season with salt and pepper. Pre-heat oven to 450. Roast for 15 minutes then reduce oven to 325. Allow 2 hours for rare (140 degrees on a meat thermometer) 3 hours for Medium (160 on a meat thermometer) or 3 1/2 hours for well done (170 on a meat thermometer)

Yorkshire Pudding

2 eggs

Pinch salt

1cup flour

1-cup milk

1/2-cup meat drippings

Beat eggs and salt until very thick. Add flour and milk on high speed. Let stand for one hour. Using a 12-piece muffin tin place a teaspoon of drippings in each cup cake mold. Pour to 1/2 full with batter. Place in preheated 450 ovens for about 20 minutes.

Simple Horseradish Sauce

2 cups sour Cream

3 tablespoons Dijon mustard

3 cloves garlic (finely chopped)

3- 10 tablespoons prepared horseradish

(It is to taste. I like a lot!)

Combine all ingredients in a small bowl. Let stand a few hours or overnight.

Green Beans with Ginger, Garlic and Red Pepper

2 pounds green beans, cleaned & trimmed

2 red peppers, thinly sliced

2 tablespoons olive oil

4 cloves garlic, peeled and finely chopped

1 inch ginger, peeled and finely chopped

Salt and pepper to taste

In a large skillet, heat the oil over medium high heat. Add garlic and ginger, sautéing quickly until lightly browned, about 3 minutes. Add the red peppers and green beans and sauté until tender about 8 minutes. Salt and pepper to taste and serve.

Sweet Potato Puree

6 large sweet potatoes, peeled and cut into I-inch pieces

1/2-cup milk

1/2 cup orange juice

2 inches ginger, finely chopped

3-tablespoon butter

Pinch kosher salt and fresh ground pepper

In a large soup pan cover potatoes with water and bring to a boil. Cook until tender about 30 minutes. Drain and put in food processor. Add milk, OJ, butter and ginger and puree. Season with salt and pepper.

Cranberry-Chipolte Compote

(Makes about 1 quart)

1-tablespoon olive oil

3 med. Fuji apples

3 med D’Anjou pears

(Both peeled and cut into 1/4 inch pieces

1/2 cup dried cranberries

1/4 cup grand Marnier

1-pound fresh cranberries

4-oz chipolte peppers (canned in adobo) chopped fine

3-tablespoon ground cinnamon

1/2-cup sugar

1/2-cup dark brown sugar

Zest from one orange

1/2-cup fresh orange juice

1-teaspoon nutmeg

1/4-cup grand mariner

Heat oil in med. skillet over Ed-high heat. Sauté pears, apples & dried cranberries until soft. (3-5 minuets)

Add grand mariner and deglaze pan. Add fresh cranberries, chipolatas, cinnamon, sugars, zest and O.J. Stir and simmer for 40-45 min (until it begins to thicken.

Add nutmeg and Grand mariner; mix well

Refrigerate for 24 hours.

My Sister-in-Law's Great-Aunt's Cranberry Salad

(Joy’s Purple Stuff)

5 packages fresh or frozen cranberries

3-20 oz. cans chunk pineapple, retain juice

2 cups walnuts

Sugar to taste (approximately 1 to 2 cups)

In a blender or food processor, first cut the cranberries into coarse

pieces and place in mixing bowl. Repeat with the pineapple and then

the walnuts. Mix.

Stir in 1-cup sugar and gradually add more to taste. You need less

Sugar if you are letting the salad sit for a while and more if you

Are serving within several hours. It will keep for several days in

The refrigerator.

Serves 10-12

Chocolate Yule Log Cake

This is a very traditional Christmas cake usually made in Europe for Christmas Eve. Considering the lovely presentation it is pretty simple to make. Remember that butter cream is like glue so you can hide a multitude of cracks and mistakes.

Cake:

6 eggs, separated

1-cup sugar, divided

1/3 cup cocoa powder

1/3-cup cake flour

1/4-teaspoon salt

1/2 teaspoon cream of tarter

Filling:

2 cups heavy whipping cream

1 cup white chocolate, chopped

1/4-cup sugar

2 tablespoons vanilla

Chocolate Butter Cream Frosting:

1-cup butter, softened

1-cup coco powder

4 egg yolks

3-4 cups powder sugar

2-teaspoon vanilla

2 tablespoons milk

For Cake:

Preheat oven to 350 degrees. Spray a 13-inch x 9-inch jellyroll pan with baker’s joy and then line it with parchment paper and spray again.

Beat the egg yolks and 1/2-cup sugar in a bowl and beat until it thickens enough to leave a trail. Then whisk the cocoa, flour and salt and gradually fold into the egg yolks.

Beat the egg whites until foamy. Add thee cream of tartar; beat until soft peaks form. Gradually add 1/2 cup sugar beating on high speed until stiff peaks form. . Add one-fourth to the egg yolks and fold in, then add the rest of the egg whites and fold in carefully.

Pour into the jellyroll pan and spread evenly all over the pan, right up to the edges and into the corners. Bake at 350 for about 20 minutes until firm to the touch and the cake springs back when pressed.

Turn the cake out on to a linen towel dusted with powdered sugar. Peel off parchment paper. Carefully roll up in the towel, starting with a short side. Cool on a wire rack.

Filling:

Break up the chocolate in to small pieces then put it and 1/4-cup cream into a saucepan. Heat slowly, stirring continuously until the chocolate melts. Put it to one side to cool to room temperature.

Whip the remaining cream and vanilla until it reaches the soft peaks stage then fold it into the cooled chocolate mixture. Chill. Unroll cooled cake and Spread over cake to 1/2 inch of each side. Re-roll cake. Be gentle, but don’t worry if it cracks…that’s why we have butter cream frosting!

Butter Cream Frosting:

In a large mixing bowl mix all of frosting ingredients together. Frost cake. Using a fork make lines to imitate tree bark.

Pumpkin Buche de Noel

3 eggs

1-cup sugar

2/3 cup pumpkin puree

Juice of one lemon

3/4-cup flour

1-teaspoon baking powder

2 teaspoons cinnamon

1/2-teaspoon salt

1 cup chopped pecans

Filling:

1 cup powdered sugar

1-cup cream cheese

4 tablespoons butter

1/2 tsp. vanilla

For the cake:

Beat eggs on high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Set aside. Stir together the flour, baking powder, cinnamon and salt. Fold into pumpkin mixture. Spread on greased and floured 10x15 sheet cake pan. Top with pecans. Bake at 375 for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll and let cool. Combine powdered sugar, cream cheese, butter and vanilla. Unroll cake; spread on filling and roll back up. Sprinkle with Powder sugar. Keep refrigerated.

How To Flambé

2009-10-24T12:20:00.000-07:00

By the time my parents were entertaining in the 1970’s flambé desserts were passé. To the horror of my mother and the delight of us kids my dad would insist on doing his Cherries Jubilee. We would excitedly gather as the suspense built and the flames would fly and we would all giggle! In the food world everything old is new and as far as trends go the art of flambé is hot once again.

The Term Flambé (Flahm-BAY) is a French word meaning to pour liquor over food and light it in order to burn off the alcohol and impart the flavor of the liquor to the food. It is done with dramatic effect richly flavoring the food. Traditionally it is Crepes Suzette, Cherries Jubilee and Bananas Foster. Chefs have been playing with the concept of setting fire to liquor to include sauces for meats and vegetables as well.

You must use extreme caution here, you will be dealing with a liquid that is on fire; do not carry the dish while flaming, this is best done on a side board away from your guests or sometimes for less formal events I will invite them in the kitchen to watch me play with fire.

In selecting a liqueur to use for a flambé, choose a liqueur that is at least 80 proof so the flames will last long enough to flavor the food. While any 80 proof liqueur may be used, you will need to pick one that the flavor will be adding something to the dish that you are flambéing.

To start you must heat the liquor. It must be heated until just warm, and is done when you see billows rise from the liquid. Do not overheat your liqueur, or the alcohol will evaporate, and it will not catch the flame. To warm your liqueur, place the amount needed for your recipe in a tiny saucepan. Now place the saucepan on the stove under low heat. Once you can see the billows rising from the liqueur, ignite the billows in the saucepan. Ignite with a long fireplace type of match or lighter. They will only ignite if the alcohol is warm enough or the alcohol has not evaporated. Now carefully pour it over the hot food. I will once again stress the importance of extreme caution. Watch out for hair clothes. I know from experience that watches and bracelets can heat up causing the skin to burn. It can be fun to share with the kids, but keep at a safe distance never near or touching the flame. Play with my Grand Marnier crepes (loosely based on traditional crepes Suzette) you can add so many fruit flavors and I have even added mini chocolate chips to the crepes and replaced the grand Marnier for a hazelnut or raspberry liqueur. I have included a popular pasta dish that is spicy and rich and always a crowd pleaser. First my dad’s cherries jubilee that should serve eight (yeah, right!) It can easily be doubled, but once again be careful. Enjoy the drama and intense flavor of Flambé. Next week the lost art of Fondue!

Jack’s Cherries Jubilee

1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 teaspoon finely grated orange zest

1 cup orange juice

1 cup brandy, divided

1 teaspoon almond extract

1-quart premium vanilla ice cream

Bring cherries orange juice and zest to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat. Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol. In each of eight bowls, put 1/2-cup scoop of ice cream and spoon sauce over ice cream.

Grand Marnier Crepes

4 eggs

3 tablespoons flour

3 tablespoons milk

1 pinch of salt

1- teaspoon vanilla

1-tablespoon water

2 tablespoons butter

Beat the eggs, flour, milk salt, vanilla and water to the consistency of heavy cream. Heat in a frying pan or crepe pan with 2 tablespoons of butter. Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving. After one minute, turn the pancake upside down, and then turn it again, until it is golden brown. Fold the crepe in half, and fold again to form a triangle. Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.

Grand Marnier Sauce

8 ounces Grand Marnier

1/4 pound butter

To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 6 ounces of Grand Marnier. When the mixture is warm, carefully flame the liqueur. Then plunge the folded crepes/pancakes into the warm sauce. Turn them, and add the remaining 2 ounces of blended liqueurs. When the fire dies down again, they are ready to serve. Garnish with thin strips of orange zest.

Red Hot Pasta Flambé

1/2-cup vodka

1 tablespoon crushed red pepper flakes (or to taste)

2 cups Marinara Sauce

1/2 stick butter

3/4 cup half and half

Fresh basil, coarsely chopped

Fresh ground pepper

12 oz pasta of your choice

Parmesan Cheese

Soak the crushed pepper in the vodka for 1 hour. In a large pot bring salted water to a boil add pasta and cook until andante about 10 minutes. Meanwhile heat vodka mixture a large skillet over low heat. When hot light it with a match. Be very careful it will really flame. Add the butter, half and half and marinara sauce. Bring to a light boil. Drain the pasta and add to the sauce and coat well Sprinkle with basil, pepper and Parmesan cheese. Serve at once.

Back To The Kitchen: Mydailyfind.com

2009-10-07T23:33:00.000-07:00

Back To The Kitchen: Mydailyfind.com

Mydailyfind.com

2009-10-07T23:26:00.000-07:00

Hi there-
I will be giving more attention to this blog soon, but in the meantime check out http://www.mydailyfind.com/food/recipes-food for new recipes like the ones below and
http://www.mydailyfind.com/food/the-weekend-cocktail.

The end of fig season

While at the open-air market this week much to my surprise and delight there were an abundance of figs. It is almost the end of the season so go out and grab them quick! My daughter was so excited that she made me buy more than I thought I could use in a week. Her enthusiasm was so intoxicating that we raced all the way around to the back of the market to get prosciutto then round again to get goat cheese. We drove to the park and feasted. We went home and for dinner I tossed figs with mixed greens and chicken with a maple syrup balsamic dressing. Then we devoured the rest over vanilla bean ice cream! Figs are an odd fruit. The season for fresh figs is very short. Thankfully they are available dried year round. When I first moved to L.A and finding my way in the culinary world I had a neighbor who was an avid gardener. This time of year he would bring me buckets of these little gems and I had not a clue what to do with them. I called every foodie that I knew and got very little support. I started playing and creating. Figs became a part of my late summer menus. Because they are so festinating to look at I often use them whole as displays on my tables. Then I have lots around to create more wonderful dishes! So I say hurry up to the open-air market, the grocery store and grab some figs and make some of these recipes your own!

Fig and Orange Chicken
This is one of my most popular chicken dishes! It is so simple and is really a one-meal dish.

1 red onion, coarsely chopped
1/2-cup currants
10 Black Mission figs or 8 of the larger, amber-colored Calimyrna figs, cut into halves
1 1/2 cups orange juice
4 teaspoons Worcestershire sauce,
1-tablespoon curry powder
1-tablespoon soy sauce
4 cloves garlic, finely chopped
3 pounds chicken pieces or 6 boneless breasts
10 New potatoes, quartered
4 carrots, sliced
Salt and pepper to taste

Place washed chicken, carrots and potatoes in Pyrex or roasting pan. In a medium bowl mix the rest of the ingredients. Pour over chicken and bake at 400 for 35-40 minutes basting at least twice during cooking.

Fettuccine with Figs and Pancetta
I love the sweet savory flavors in this pasta. The rosemary gives it a beautiful finish.

1 cup pancetta, finely chopped
1 small red onion, finely chopped
4 garlic cloves, finely chopped
1 sprig rosemary, finely chopped
2 tablespoons olive oil
1/2 cup dry white wine
1-cup chicken stock
3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons parsley, finely chopped
Juice of one lemon
1-pound fettuccine

In a large sauté pan heat oil. Add pancetta and sauté for 2 minutes. Add the onion, garlic and rosemary and sauté for 5 minutes longer. Stir in wine and bring to a boil, stirring occasionally. Remove from heat and stir in stock, figs, parsley, half of pancetta, and lemon juice.
Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2-cup cooking water, and then drain pasta in a colander.
Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
Serve pasta with the remaining pancetta and freshly shaved Parmesan on top.

Cranberry Fig Chutney
2 cups cranberries
2 cups Calimyrna figs, sliced
1 red onion, chopped
2 inches ginger minced,
1 cup packed brown sugar
1-cup water
1/3-cup balsamic vinegar
Juice of one lemon
1/2-teaspoon salt
1/4 teaspoon coarsely ground black pepper

Combine all ingredients. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 30 minutes.
Chill in the refrigerator about 4 hours or up to 2 days.

Fig and Pecan Muffins

1-cup flour
1/2-cup whole-wheat flour
1/2-cup oat bran
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1-teaspoon baking soda
1/2-teaspoon salt
2 cups dried Black Mission figs, chopped
1-cup pecans, chopped
1/2 cup (packed) golden brown sugar
1/3-cup canola oil
2 large eggs
1 1/4 cups buttermilk
1-tablespoon vanilla extract
1 zest of one small lemon

Preheat oven to 400°. Line 12 muffin cups with paper liners. Spray liners with Bakers Joy. Whisk first 8 dry ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
Bake muffins until browned on top and tester inserted into center comes out clean, about 20 minutes. Cool on rack.

Oatmeal Cookies with figs and Cranberries

These are really a traditional, rich, buttery cookie. The figs and cranberries give it a classy twist.
1 3/4 cup flour
3/4-cup baking soda
3/4-cup baking powder
1/2-tablespoon salt
1-teaspoon cinnamon
1/2-teaspoon nutmeg
2 sticks butter
1/4-cup sugar
1 1/2 cup brown sugar
2 eggs
3 teaspoons vanilla
3 1/2 cups old-fashioned oats
1cup-dried cranberries, chopped
1 cup dried figs, chopped

Pre-heat the oven to 350. In a large mixing bowl beat the butter, sugars, eggs and vanilla on medium speed until light and fluffy. In another bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Add to the butter mixture until blended and smooth. Add oats and fruit. Spray cookie sheets with bakers joy and drop a tablespoon of dough spacing about 3 inches apart. Bake until lightly brown and firm about 10 minutes. Cool on racks.

Really Odd Fruits

2009-09-08T08:38:00.000-07:00

When I first came to L.A. the most exotic fruits I knew of were passion fruit and mangos. It is always a joy for me to wander around the market with a produce expert and learn of new fruits to play with. Some new things can be rather intimidating like the cactus pear. I picked it up in puzzlement and the produce man took it from me and showed me how to cut it and gave me a taste right there. Just cut the top and bottom off and then make a single slice from top to bottom and peel back the thick purple or pale green skin to reveal the luscious fuchsia or yellow fruit. Star fruit gets its name because when it is sliced it looks like a star. Gaining popularity this sweet fruit is both a pleasure to eat as well as adding beauty to a presentation. Quince is a fruit that has been in favor for many centuries. The fruit, being dedicated to Venus, was regarded as the symbol of Love and Happiness. Quinces sent as presents, or shared by a newly married couple, were tokens of love. They can be used in any recipes as pears or apples. They are inedible in there raw form and they must be cooked to bring out the sweet aromatic flavor. So play with these slightly odd fruits in salads, salsa with meats and fish and bring some newness to your meals.

Pomegranate and Quince Chicken Salad

4 Poached or Grilled Chicken Breasts

1-cup pomegranate juice

1/2-cup rice vinegar

1/4 cup lemon juice

3/4-cup olive oil

6 cups mixed baby greens

1/2 cup pomegranate, seeds

1/2-cup poached quince* see pound cake recipe to poach quince*

In a small saucepot reduce pomegranate juice by 1/2 until syrupy.

Allow pomegranate juice to cool and place in a stainless steel bowl.

Whisk in rice vinegar, lemon juice Slowly add in olive oil. Adjust seasoning. In a bowl mix greens, pomegranate seeds and vanilla poached quince. Toss with a little vinaigrette. Place salad in the center of a large plate. Slice Chicken breasts and arrange on top. Drizzle a little vinaigrette around and serve.

Grilled Salmon and Star Fruit Salad

1 1/2 pounds Salmon fillet, cut into 4 pieces

2 star fruit, cut crosswise into 1/4-inch thick slices

8 cups torn mixed baby greens

1 cucumber, peeled, halved lengthwise and thinly sliced

3 green onions, sliced

1/2-cup balsamic vinegar

3 tablespoons Dijon mustard

3 cloves garlic, minced

1-teaspoon thyme

1 1/2 cups olive oil

Salt & pepper to taste

In a small jar mix together balsamic, Dijon, garlic, thyme and oil. Shake well.

Arrange the salmon on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork.

Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of salmon on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.

Shrimp and Cactus Pear Cocktail

2 lbs. Shrimp, steamed

3 cactus pears, chopped

1 large red onion, diced

1 red pepper, diced

1 cucumber

1 small jalapeno pepper, minced

1 sprig parsley, chopped

Pinch salt and pepper

Juice of 3 limes

4 tablespoons canola oil

Ever so gently toss all ingredients. Chill overnight. Great served in an over sized martini or margarita glass.

Quince Pound Cake

2 medium quinces

2 cups water

3/4-cup sugar

1/2-cup honey

2 teaspoons lemon juice

1/2-teaspoon cinnamon

1 3/4 cups flour

1/4-teaspoon cinnamon

1/4-teaspoon salt

1 stick butter, softened

1 1/2 cups sugar

4 large eggs

1/2-cup heavy cream

1-teaspoon vanilla

To poach the Quince:

Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour.

For the pound cake:

Preheat oven to 350°F. Spray a loaf pan with bakers joy.

Into a bowl whisk together flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan. Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely.

Zucchini

2009-09-07T08:03:00.000-07:00

I am part of a team of parents that tends to the garden at my daughter’s school over the summer. I got this message from our master gardener “The garden looks beautiful. Please be sure to look for any produce that is ready to harvest. We need to pick the ripe fruit so that the plants will keep producing. Lift the tomato plants and check the beans in the beds as well as on the tipi. Please enjoy whatever you pick.” What a difference a week makes! The plants were overflowing with beautiful vegetables! I filled my basket with summer squash, tomatoes, beans, snap peas and some of the biggest zucchini I have ever seen! Growing up my dad would grow vegetables and we always had zucchini coming out of our ears! As I was picking I got to thinking I could make zucchini soup, zucchini bread, and zucchini lasagna! Thanks to the edible schoolyard I have turned into my mother! Zucchini Pie anyone?

Curry Zucchini Soup

2 pounds zucchini, diced

6 green onions, sliced

4 cups vegetable or chicken stock

2 tablespoons butter or olive oil

1 ½ teaspoon salt

½ teaspoon turmeric

¼ teaspoon cayenne pepper

Salt to taste

In a large stockpot Sautee the Zucchini and green onions for 5 minutes, Add the remaining ingredients, Simmer for ½ hour. Puree in batches and return to the pan and heat through.

Stuffed Zucchini

4 medium zucchini, halved lengthwise

1-tablespoon olive oil

1 medium onion, coarsely chopped

4 cloves garlic, chopped

10 button mushrooms, finely chopped

Freshly ground pepper

2 cups spinach, coarsely chopped

9 ounces feta cheese, crumbled

1 pint grape or cherry tomatoes, halved

Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven. Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, mushrooms and garlic, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta, spinach and tomatoes. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Vegetable Kebabs

2 zucchini, cut into 2" chunks

2 yellow squash, cut into 2" chunks

8 ounces fresh mushrooms, cleaned

2 red and green bell peppers cut into 2" chunks

2 medium red onions cut into wedges

2 ears sweet corn, cut into 2" chunks

16 whole cherry tomatoes

8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Cut vegetables to size according to recipe. Thread vegetables onto skewers. (If using wood skewers make sure you soak them) Place on grill over medium-hot heat. Grill 20 minutes or until tender turning frequently.

Noni’s Zucchini Lasagna

3 pounds zucchini, scrubbed

 5 cups tomato sauce

2-pounds ricotta cheese

4 eggs, lightly beaten

 2 Tablespoons parsley, chopped 

1/2 teaspoon each dried oregano, basil and nutmeg

 Salt & pepper to taste

 1 cup grated Parmesan or Romano cheese 

1-pound mozzarella cheese, coarsely grated  

Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels. Combine ricotta, eggs, parsley, seasoning and half of the Parmesan cheese in a bowl. Set aside. In a 9x13 pan, spoon a thin layer of tomato sauce. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.  Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 10 minutes before cutting.

Grandma Kay’s Zucchini Bread

1-cup vegetable oil

1-cup brown sugar

3 eggs

1-tablespoon pure vanilla extract

2 cups grated zucchini

3 cups flour

1-teaspoon cinnamon

1teaspoon salt

1-teaspoon baking powder

1/2-teaspoon baking soda

1 cup coarsely chopped walnuts

1-cup raisins or dried cranberries

Preheat the oven to 325Oil 2 5 x 9 loaf pans. In a large bowl, combine the oil and brown sugar. Add the eggs, one at a time, beating after every addition. Stir in the vanilla and zucchini. In a smaller bowl, sift together flour, cinnamon, salt, baking powder and soda. Stir the dry ingredients into the oil and the egg mixture until just moistened. Fold in the raisins and walnuts. Spoon batter into the prepared loaf pans.

Bake for about one hour, until a knife in the center comes out clean.

Zucchini Pie

8 cups zucchini, sliced and cut in half

1-cup sugar

2/3 cup lemon juice

1 tablespoon lemon zest

1-tablespoon cinnamon

In a saucepan cook sliced zucchini, sugar, lemon juice, and cinnamon until zucchini is tender. About 10 minutes

CRUST:

4 cups flour

2 cups sugar

1/2-teaspoon salt

1 1/2 cups butter

Mix together the flour, sugar, salt, and butter until crumbly. Pat 1/2 crust mix into 9x13 pan. Bake 10 minutes at 375 degrees. Add 1/2-cup crust mix to hot cooked zucchini mix; cool.

Pour over baked crust. Add 1-teaspoon cinnamon to remaining crust mix. Spread over zucchini filling. Bake at 375 degrees for 35 minutes; cool. Cut into squares.

Back To School Lunches

2009-09-07T07:57:00.000-07:00

As the summer comes to an end and the fist day of school is here I once again ask that age old question “What the heck to feed my kid?” I love to create fun healthy lunches that she will devour, but in truth I can not tell you how many times I have dug through her back pack only to find smooched sandwiches and half eaten pieces of fruit that I can no longer recognize. I love the bento box idea with compartments for lots of little snacks. Nuts, fruit a roll up all things that you know your child will eat. You can find these in many Asian stores or from a couple of moms in Santa Cruz who developed the Laptop Lunch idea http://www.laptoplunches.com. Their slogan is 'bento-ware for everywhere'. Reader Martha Bissell has been researching this for a while. A busy mom with two middle school students she is looking for good sturdy lunch holders that can stand up to her kids back pack throwing. She found Lock & Lock which is tried and true in her own kitchen. She bought this box for $ 12.99 at Kim's Housewares on 2940 West Olympic. It is packed with three neat little lock and lock boxes, one subdivided. There were lots of variations at that store, some much more masculine, but her heart was captured by the pink gingham of this one, especially as the fabric and construction is extraordinarily sturdy.

Once you have the packaging then it becomes the challenge of what to put in them. Lots of little things that can be grazed on all day works best for my daughter, but I have to stay one step ahead of her and really listen because the thing that was gobbled up one day comes back untouched the next. So I suspect that this will always be an ongoing area of creative cooking and I doubt that this will be my last column addressing such issues so come on into the trenches and make it a good year and good lunches!

Tuna Roll-ups

1 can (6 ounces) tuna fish, preferably packed in water, drained

Juice of ½ a lemon

1 cucumber, peeled and coarsely shredded

1 medium carrot, peeled and coarsely shredded

3 tablespoons mayonnaise

Two 10-inch flour tortillas

2 medium lettuce or spinach leaves

1/2 of a ripe avocado: peeled, pitted, and sliced 1/2-inch thick

Flake the tuna and squeeze lemon over it. Combine the tuna, 2 tablespoons mayonnaise, carrots and cucumbers in a small bowl and mix until blended. Lay the tortillas on a work surface. Spread 1/2-teaspoon mayonnaise on each tortilla and arrange the lettuce on top of both and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half. ½ is more than enough for a small child. A teen or adult could eat 2 halves.

Simple Egg Salad

6 large eggs

1tablespoon mayonnaise

1 tablespoon Dijon mustard

Salt and pepper

2 stalks celery, washed and chopped

1/2-bunch chives, chopped

2 small handfuls of lettuce

8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, Dijon, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it; you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time. Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

Roasted Vegetable Panini

3 tablespoons balsamic vinegar

1-tablespoon olive oil

Salt and pepper to taste

Vegetable oil cooking spray

1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)

1 medium zucchini, cut into 8 slices (1/4 inch each)

1 red bell pepper, cored, seeded and quartered

8 slices ciabatta

1-cup fresh mozzarella, sliced

8 large fresh basil leaves

Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Makes 4 Sandwiches

Cucumber tea sandwich

1 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1 8-ounce package of cream cheese

1/2 cup chopped watercress

16 slices white bread

Salt to taste

In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on 8 slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.

Edamame Salad

1 lb frozen shelled edamame

3 cups corn kernels

1 red bell pepper, diced

3 green onions, sliced

1 small red onion, finely chopped

6 parsley sprigs, chopped

6 basil sprigs, chopped

Dressing

1/3-cup fresh limejuice

2 tablespoons Dijon mustard

2 tablespoons olive oil

½ teaspoon cumin

Pinch Salt and pepper

In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.

Peanut Noodles

1 pound dry pasta- spaghetti or angel hair

1-cup peanut butter

3 Tbsp. Sugar

1/2-cup soy sauce

1 tsp. Chile pepper flakes

3 Tbsp. Toasted Sesame oil

3 Tbsp. Minced garlic

3 Tbsp. Canola oil

Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.

Coconut Macaroons

2009-06-21T13:48:00.000-07:00

Enjoy! More vegan cookie recipes with out sugar to come.

Coconut Macaroons

12 ounces shredded dry coconut
4 tablespoons soy milk
1/2 cup brown rice syrup
In a large bowl add let the coconut and soymilk sit for five minutes. Add the brown rice syrup with a wooden spoon. Line cookie sheets with parchment paper and using a small ice-cream scoop place on baking sheet. Bake for 15 minutes at 350. Cool completely before removing from baking sheet.

More Fathers Day Celebration

2009-06-19T08:05:00.000-07:00

It is the barbecue time of year and I love it! Salmon on the grill is one of life’s greatest pleasures. Simply flaming it up with lemon, salt and pepper (cayenne if you like some heat!) I have enjoyed playing with alden and cedar planks over the past couple of seasons. They are widely availed in most grill sections at the market. Playing with different flavors is a passion of mine so if you are lucky enough to be at an open-air market of good produce stand you can play with different verities of basil for the pesto. I have been told by some that ginger is challenging to work with. Peel with a teaspoon and the micro plane zester is the perfect tool for easily and evenly grating ginger. So dust of your BBQ and enjoy salmon grilled to perfection!

Cedar Planked Salmon

1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry

5 cloves garlic

3-tablespoon olive oil

Rosemary sprig, chopped

Thyme sprig, chopped

1-teaspoon cayenne pepper

Salt and pepper to taste

1 18" cedar plank, soaked in water 2 hours

Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.

Pesto Planked Salmon

1 18" cedar plank, soaked in water 2 hours

1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry.

1-cup fresh pesto

Juice of one lemon.

Spread pesto on fillet. Sprinkle generously with ground black pepper and lemon juice.

On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.

Pesto

5 large garlic cloves

1-cup pine nuts (or Walnuts work as well)

5 cups packed fresh basil

1-cup fresh parsley

1 cup fresh Parmigiano, coarsely grated

1 1/2 cup olive oil

In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated.

Ginger Soy Salmon

4- 6 ounce Salmon Filets

Juice and zest of 5 tangerines or 3 oranges

1/4-cup brown sugar

1-cup soy sauce

1-inch ginger, peeled and finely chopped

1/4 to 1/2 teaspoon crushed red pepper

In a bowel mix all but the salmon. I like to marinade the fish in the sauce for about one hour. Grill over high heat for about 7 minutes per side.

Cajun Grilled Salmon

6-6 ounce salmon fillets

2 tablespoons Paprika

2 tablespoons cayenne pepper

1-tablespoon pepper

6 cloves of Garlic, minced

3 tablespoons onion flakes

2 tablespoons dried oregano

Salt

Wasabi Salmon Packet

1 salmon fillet, about 1 1/2 pounds

1/2 stick butter, melted

1 red bell pepper, julienne

1 small white onion, chopped

3 tablespoons teriyaki sauce

1/2-teaspoon wasabi paste

Salt and pepper to taste

Seal fish with foil to form a packet. Place on grill and cook for 12-15 minutes, or until fish has a flaky center Cut into 4 pieces. Place the salmon fillets on top of the Gingered Slaw.

Asian Slaw

2 cups finely shredded cabbage

1 cup shredded raw carrots

1 cup chopped green onion, white and green parts

3 tablespoons canola oil

3 tablespoons seasoned rice wine vinegar

3 cloves garlic

1-tablespoon ginger, grated

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

In a bowl, toss together the cabbage, carrots, green onion, oil, vinegar, garlic, ginger, sesame oil, and sesame seeds.

Fathers Day Celebration

2009-06-16T20:09:00.000-07:00

The gift of having an extraordinary male figure in your life is so amazing and one I wish on all children. I was a daddy’s girl and so is my daughter. On this day I celebrate all of them. Unlike mothers day where we spent hours trying to figure out ways to pamper our moms the traditional fathers day has poor dad slaving over the grill. Teaching my brothers to grill was a right of passage kind of like carving the thanksgiving bird and I’m sure he would have taught me if I had shown an interest. My first lesson in BBQ was when I left home and invited about 20 people over and realized that I didn’t have my daddy to grill for me. At one point I tipped the BBQ (I was wearing white) and I think the chicken was black on the outside and raw on the inside. I have since really worked with some master “quers”and learned the art and technique of grilling. I love to grill everything from meats to fish and every veggie in between. You can always grill extra and have leftover s for the week. I like to have a well-rounded menu with a lot of variety. I love the asian-fusian flavors to the steak and salmon. Aside from my daughter, the best gift her dad gave me was his family’s “Slick BBQ Sauce.” My friends always request it and use it generously .so be sure to make plenty. You can always add grilled veggies, corn and a big green salad for larger gatherings. And since my dad was not much of a dessert eater, Ice cream and fresh fruit can be a great simple finish. I was so blessed to have a dad that was loving, giving and truly present…well most of the time if the 49ers weren’t playing! I know this to be true because of the excellent fathers my brothers have become. Sadly my father passed at the age of 52 and while I miss him terribly I always feel his love and guidance. Enjoy these recipes and embrace all of the amazing men who have touched your life whether he is your biological or stepfather, a close family member or friend.

Slicks BBQ Sauce

3/4 cup white wine vinegar

1/2-cup dark brown sugar

1 Shake Worchester

4 shakes Tabasco

1 clove garlic minced

1-tablespoon black pepper

1-teaspoon celery salt

1 heaping teaspoon chili powder

4 tablespoons French’s mustard

1 cup Heinz ketchup

Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day. Brush over grilled chicken, fish, steak or veggies. Anything you would use a traditional BBQ sauce for.

Korean Style Marinated London broil

3 pound London Broil (or Sirloin)

2 tablespoon toasted sesame seeds

1-cup soy sauce

3 shallots, finely chopped

3 tablespoons sesame oil

3 tablespoon ginger, finely chopped

2 tablespoons brown sugar

1/2 teaspoon crushed red pepper

In a shallow baking dish whisk together all of the above ingredients (except the meat) mix well. Place meat in the baking dish coating well on both sides. Let marinade overnight (at least 4 hours)Grill over medium heat for approximately 10 minutes per side for rare. Add about five minutes per side for medium rare and on up. To serve, cut steak diagonally into thin slices and transfer to a platter.

Ginger Soy Salmon

2 Salmon steaks

Juice and zest of 3 tangerines or clementimes…Emma calls them Ferry tangerines. If not in season, oranges will do.

1/4-cup brown sugar

1-cup soy sauce

1-tablespoon ginger

1/4 to 1/2 teaspoon crushed red pepper

In a bowel mix all but the salmon. I like to marinade the fish for about one hour. Grill over med-low heat for about 7 minutes per side.

Spicy Noodles

You can double or triple this recipe to fed a crowd. You can add cooked chicken or shrimp to make it an entrée. You can also use soba noodles that are from buckwheat so it is ok for people with wheat allergies.

1 pound dry pasta- spaghetti or angel hair

1-cup smooth peanut butter

3 Tbsp. Sugar

1/2-cup soy sauce

1 tsp. Chile pepper flakes

3 Tbsp. Toasted Sesame oil

3 Tbsp. Minced garlic

3 Tbsp. Canola oil

Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter)

Wisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.

Black Bean & Red Papaya Salad

3 tablespoons fresh limejuice

1 tablespoon minced fresh ginger

1-teaspoon honey

4 tablespoons olive oil

1-teaspoon salt

1/4-teaspoon fresh ground pepper

2 cups canned black beans, drained and rinsed

2 medium red papayas, peeled, seeded, and cut into 1/2 inch cubes

1/2 small red onion, thinly sliced, crosswise

1/2 cup loosely packed mint leaves, coarsely chopped

Combine limejuice, ginger, and honey in a small bowl. Whisk

in olive oil and season with salt and pepper. Set vinaigrette aside.

Combine black beans, papaya, and red onion in a large bowl

and toss together. Pour vinaigrette over and toss again. Cover with

plastic wrap and refrigerate for 30 minutes. Add mint, toss again,and serve.

Wasabi Coleslaw

2 cups thinly sliced red cabbage

1/4-cup mayonnaise

3-teaspoon wasabi paste

2 tablespoons rice vinegar

Mix together cabbage, wassail, mayonnaise, and vinegar in medium bowl. Chill for 2 hours or over night.

Berries

2009-06-10T09:09:00.000-07:00

Wandering around the open-air market is a favorite past time of mine. You know when you are not in a super hurry or when you don’t have a list! I love to cruise through the booths and check out what is fresh and new. Summer is such an amazing time for berries! There are so many different varieties, colors and textures, and in such abundance! We all know that you can take berries and do so many simple things. Fresh from the carton, over ice cream mixed into yogurt and because I LOVE to bake so this is a great time for muffins tarts and pies. I have put together some simple and old standard berry recipes as well as a few with a twist. So the next time you are in the market take a moment and look at the fresh berries and see if the smallest and most flavorful of fruits can inspire you.

MIXED BERRY COMPOTE

Use any mixture of berries in this simple, quick compote. It is great to have on hand and is great over pancakes, ice cream, pound cake, cheesecake or grilled salmon (Really….Try it!)

3 tablespoons butter

1/4 cup packed light brown sugar

2 tablespoons lemon or orange juice

3 cups mixed berries such as raspberries, blackberries, and blueberries

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.

Serve warm or at room temperature.

Shrimp and Berry Salad with Citrus Vinaigrette

1 basket black berries

1-basket raspberries

1/4-cup pine nuts

2 firm-ripe avocados

1-teaspoon fresh limejuice

1 lb large shrimp, shelled and deveined

2 cups each baby spinach and arougula (or your favorite mix of greens)

Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.

In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.

Citrus Vinaigrette

1/4-cup fresh orange juice

Juice of one lime

1/4 teaspoon ginger, finely chopped

6 tablespoons cilantro, finely chopped

1/2 tablespoon jalapeno pepper, finely chopped

3/4-cup canola oil

Whisk together vinaigrette ingredients with salt and pepper to taste.

Mix Berry Tart With Almond Crust

This recipe makes 2 tarts. It may seem like a lot, but they go so very quickly.

Use what ever fresh berries that you would like. You can get as creative as you would like in your fruit placement.

Almond tart crust

1 1/2 sticks butter

2/3 cup powdered sugar

1 large egg

1/2 teaspoon vanilla

2 1/2 cup flour

1/4 cup almond meal

(in a food processor grind 1/2 cup sliced almonds with 1 tablespoon powder sugar)

pinch of salt

In the bowl of an electric mixer combine butter, sugar, salt and vanilla until well blended. Mix in the flour and almond meal. Stop when it is just mixed. Do not over mix. Wrap in plastic and chill over night. Divide the dough in half and roll each out on a well floured surface to desired size and place in well sprayed tart pans. Prick the bottom and bake in a preheated 350 oven for 25 minutes until golden brown. Cool on a rack.

Filling

3/4 cup sugar

3 cups milk

4 1/2 tablespoon cornstarch

6 large eggs

1 stick butter

2 teaspoon vanilla

In a medium saucepan mix 1/2 cup sugar to the milk nad bring to a boil stirring constantly. In a medium bowl whisk together1/2 cup sugar and cornstarch a nd yolks. Once the milk is boiling por 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts.Pour into a bowl and cover with plastic untill it comes to room temperature.

1 pint raspberries

1 pint blueberries

1 pint blackberries

1 pint strawberries

(or any fruit and berry combo that you like)

1 cup red currant jelly

Spread 1/2 of the cream filling into each tart shell. And cover with berries. When ready to serve melt the jelly over meduim heat. Using a pastry brush carfully brush over fruit. Serve immediately.

Mixed Berry Short Cake

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 stick butter. cut into tiny peices

3/4 cup heavy cream

1quart fresh berries

1/4 cup sugar

splash orange juice

Fresh whipped cream

Spray a cookie sheet with bakers joy. Pre heat oven to 450. In a bowl whisk together flour, baking powder salt and sugar. Cut in the butter until the mixture resembles coarse meal. Lightly stir in cream until the dough is just blended. Drop 12 3 inch (or smaller if doing minis) rounds of batter from a spoon Bake for about 12 minutes until golden.Meanwhile, in a large bowl gently e mix berries, sugar and orange juice. When ready to serve whip the cream. Split biscuits in half lengthwise. Cover with berries and fresh cream. Serve immediately.

Grilled Chicken

2009-05-24T17:47:00.000-07:00

I always say anything worth cooking is worth grilling! In this heat when the sun goes down I want to grill. What? Chicken again? I had to stay a step ahead of my family or my BBQ Chicken with Slicks sauce would get old fast. I love the ease and simplicity of all of these recipes. Marinating chicken is great because it absorbs flavors very well; nearly anything goes. Keep brushing it while cooking as this will enhance the flavor and keep it moist. You can follow the instructions for the part of chicken used in each recipe or switch it to what you like. Citrus, fruits, and herbs play a big part in these recipes. Most of the sauces are quite simple. The challenge in grilling chicken is to cook it long enough so that the inside of the chicken is done without the outside being charred. Also over cooked chicken is really dry and tough.

Basic Steps to Grill a Chicken

1. Buy chicken parts or cut up a whole chicken. Remove skin and fat, if desired, then rinse chicken and pat dry with paper towels.
2. Prepare a bed of medium-hot coals in a charcoal grill, or heat a gas grill to medium-hot. Coat the grill rack with oil or nonstick spray for easier cleanup later.
3. Prepare the chicken as per the recipe. Place chicken parts on grill rack.
4. Cook chicken for about 30 to 45
Minutes. Turn chicken every 10 minutes for even cooking.
6. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.
7. Serve immediately or cool, chill and serve cold.

Grilled Key Lime Chicken With Black Bean Sauce

3 pounds chicken breasts, skinless, boneless
1-cup key limejuice
1-tablespoon honey
3/4-cup water
1/2-teaspoon fresh ground black pepper
1 bunch cilantro
2-tablespoon olive oil
1inch ginger, peeled and minced
2 cloves garlic, minced

Combine all ingredients except chicken in blender or food processor. Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight. Grill over hot coals, turning once, until done. Garnish with cilantro and lime slices.

Black Bean Sauce Ingredients:
1 (15 oz.) can black beans, drained, rinsed
1 quart Chicken Stock
4 cloves garlic minced
One bunch of cilantro, chopped
Salt and freshly ground pepper to taste
Pinch cayenne Pepper

Prepare Black Bean Sauce while chicken is marinating. Place beans in a large saucepan or soup pan, and add all remaining ingredients. Bring to a boil, and then reduce the heat and simmer, uncovered, for about 1 1/2 hours.

Grilled Ginger Chicken
5 pounds chicken legs
2 cloves garlic, minced
1-teaspoon salt
Juice of 3 oranges
4 tablespoons Dijon Mustard
2 tablespoon Worcestershire sauce
1-tablespoon brown sugar
1-1/2 inch ginger, peeled and minced
1/4-cup canola oil

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.

Basil Grilled Chicken

4 chicken breast halves
1/3-cup butter melted
1/4 cup fresh basil -- chopped
1-tablespoon Parmesan cheese -- grated
3 cloves garlic
Pinch Salt and pepper
Basil; sprigs for Garnish

Sprinkle Salt and pepper onto meaty sides of chicken breast halves. Combine softened butter, the basil, Parmesan cheese, and garlic. Brush on chicken. Grill chicken over med coals 8 - 10 min on each side, basting frequently w/ marinade.

Caribbean Chicken with Avocado Relish

5 pounds Chicken
(12 small pieces or 6 large
Pieces)
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in
Adobo sauce
1-cup cilantro leaves

Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.

Avocado Relish
1large Tomato, diced
2 Avocados; peeled, pitted and diced
1 Red onion- diced
2 Clove garlic - minced
3 Scallions - thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste

Put tomato and avocado in medium bowl; squeeze lime and 2 orange juices; add remaining ingredients; mix well and set aside.
(May be covered and refrigerated up to 2 hours).

Grilled Chicken, Plantain and Pineapple Skewers

8 chicken breasts, boneless and skinless, cut into 1 1/2 inch chunks
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2-cup pineapple juice
1/2-cup limejuice
2 tablespoons chopped oregano
2 garlic cloves, minced
1/2-cup canola oil
Pineapple Dipping Sauce (recipe follows)

On eight 10-inch skewers, thread chicken, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass-baking dish. In small bowl, stir together pineapple juice, limejuice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with canola oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.

Pineapple Dipping Sauce:
In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 (10-ounce) jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.

Memorial Day BBQ

2009-05-20T08:30:00.000-07:00

Several years ago a friend of mine came over for a Barbeque armed with a package of ground beef and a box of Hebrew Nationals. She said that she was so tired of Barbeques where it was all “fancy” foods! While I love to grill fish, shrimp, a nice rib eye and vegetables I must admit that as a caterer my best selling Barbeque does not include any of these. I create a custom menu for each clients needs, but this menu works really well for any summer Barbeque party. These recipes are easily doubled or tripled depending on your crowd. And the salads can stand out for the afternoon so it can eliminate the need for starters or appetizers. (I like to keep the food inside if possible, or a the least in the shade.) I usually grill chicken breasts because that is what I like, but I am always surprised at how popular legs are. A bit less expensive and easy to handle. This menu is very well rounded and there is something for everyone. If you know your guests and have a large amount of vegetarians you can always add veggie burgers. People always just rave about my cheeseburgers. I am a bit embarrassed to say but the juiciest burgers come from the higher fat content. Good for a special occasion. I often make the burgers mini so people can nosh on a little bit of everything. I like the fruit finish, but anything chocolate would be great, too! We have published some of these recipes in previous Sun columns, but I thought it would be nice to have them all together. So double, triple and just say the more the merrier and have a wonderful Barbeque party.

Summer BBQ Party
Mini Turkey Burgers with Ginger, Cranberry and a Wasabi Mustard Sauce
Mini Slider Cheeseburgers
Chicken with Slicks BBQ Sauce
Mix Baby Greens with Herb Vinaigrette
Roasted New potatoes with Garlic and Mint
Spicy Bun Bun Noodles
Orzo Salad with Herbs and Grilled Vegetables
Melons and berries

Turkey Burger with Cranberries and Ginger

1-pound ground Turkey
2 scallions, thinly chopped
1/2 cup dried cranberries, finely chopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
1/4 teaspoon crushed red pepper
Splash soy sauce
4 burger buns or rolls
1 cup Asian lettuce mix

In a medium bowl mix the turkey, scallions, cranberries, garlic. ginger, red pepper and soy sauce. Divide into 4 patties. Over medium coals place on BBQ (or skillet or stovetop grill) and cook for 10 minutes and flip and cook 5-10 minutes longer. Serve on a bun with 1/4-cup Asian lettuce, Chinese style mustard and wasabi mustard. (In a small bowl whisk together 1/4-cup Dijon Mustard and 1 tablespoon wasabi paste.)

Slicks BBQ Sauce
3/4 cup white wine vinegar
1/2-cup dark brown sugar
1 Shakes Worchester
4 shakes Tabasco
1 clove garlic minced
1-tablespoon black pepper
1-teaspoon celery salt
1 heaping teaspoon chili powder
4 tablespoons French’s mustard
1 cup Heinz ketchup
Mix all ingredients in an empty and clean 1/2-gallon milk jug. It is best to make a couple of days a head. Shake vigorously at least twice a day.
Minty Roasted Potatoes
FYI: I have discovered the is also amazing with dill instead of mint!

16 New Potatoes
1/2 cup Olive Oil
Kosher salt, to taste
Freshly ground black pepper
8 garlic cloves finely chopped
1/4 cup coarsely chopped fresh mint leaves

Pre-heat oven to 350
Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1 1/2 hours.
Cut the potatoes into quarters and place them in a serving bowl. While they are still hot, toss them with the oil, salt, pepper and garlic. Gently toss in the mint. This twist on a potato salad can be served warm or at room temperature.

Spicy Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup smooth peanut butter
3 Tbsp. Sugar
1/2-cup soy sauce
1 tsp. Chile pepper flakes
3 Tbsp. Toasted Sesame oil
3 Tbsp. Minced garlic
3 Tbsp. Canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts

Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter)

Whisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.
Mediterranean Orzo Salad
2 boxes (16 ozs) orzo pasta
2 tablespoons olive oil
3 cups feta cheese, diced
2 cucumbers, diced
2 red peppers, diced
2 pounds asparagus, grilled and chopped
2 cans large olives, sliced
1/2 cup fresh parsley, chopped
1-cup basil, chopped
1-cup virgin olive oil
1 cup lemon juice
Splash green Tabasco (to taste)
Salt and pepper to taste

In a large skillet heat 2 tablespoons olive oil. Sauté 1 box of the orzo until golden brown. In a large soup pot bring water to a boil and cook all orzo until al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, red peppers, cucumbers, asparagus, parsley and basil. In small bowl, whisk together oil, lemon juice and green Tabasco. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving.

Mother's Day Brunch

2009-05-08T08:49:00.000-07:00

"We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs."
-Julia Ward Howe, Mother’s Day, 1819

Being a mother is by far the most rewarding thing I have ever done. I have such respect for my mother and my grandmothers because it is also by far the most challenging. I have never worked so hard and juggled so much. (As I write this my daughter is laying on the couch with a fever and tippy tummy, totally shifting my day!) No matter what is going on and how sorry I can feel for myself, when Emma Rose giggles nothing else matters. I look in my little girl’s eyes and understand unconditional love. The journey to becoming a better mother has also taught me to be a better daughter, sister and friend. It has made me more aware of everything from pesticides to air pollution to how sensitive children can be to some of the harsher sides of this world. It has taught me a level of compassion that I did not know existed.
As Mother’s Day quickly approaches I sit and ponder what I want on this special day. Well aside from anything chocolate or in that” little blue box,” I can’t think of a thing. Nothing could make me happier than hanging out with my family and celebrating all of the amazing mothers that have so touched my life. I always say the more the merrier and I love a big family brunch. And like any mother hanging with our kids and watching them create and grow is so special. I have created a mothers day brunch for a crowd that with a little supervision children of all ages can participate in. (That would be dad or a friend hint…hint…so mom can sleep in a bit!) A waffle bar is so much fun. A great way to do waffles is right at the table. If you have or can borrow, several waffle irons running together work well. While all the kids can help with the batter, an adult or older child should man the waffle irons. If you want to make them earlier in the day you can re warm them in a 400-degree oven for 6 minutes or until crispy and warm. Have the butter, syrups and sauces on the table and let everyone make their own. My friend Wendy has been making cream cheese eggs for her mom JoJo since she was a kid. They are really simple and can be served as part of the waffle buffet or on their own with bagels, slices of tomatoes, onions and smoked salmon. Have the little ones pick out fresh fruit and make a festive fruit salad. Mostly have fun and be creative and celebrate the most amazing women in your life.

Waffles
2 egg yokes
2 cups milk
2 cups flour
1-tablespoon baking powder
1/2-teaspoon salt
1/3-cup oil
2 egg whites, stiffly beaten

Preheat waffle maker. Spray with bakers Joy or brush oil evenly. This will help the waffles not stick. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. In a clean medium-mixing bowl beat egg whites until stiff peak form. By hand, gently fold in beaten egg whites. Pour 1/2-cup batter over griddle. Close waffle maker; bake until golden brown, about 3 minutes. Serve hot with your favorite topping.

Blueberry Waffles
Follow above recipe then fold 2 cups fresh blueberry into batter. . Pour 1/2-cup batter over griddle. Close waffle maker; bake until golden brown, about 3 minutes. Serve hot with your favorite topping.
Chocolate Chip Waffles
Follow the above recipe then fold 1 1/2 cups mini chocolate chips (or one-cup regular) into batter. . Pour 1/2-cup batter over griddle. Close waffle maker; bake until golden brown, about 3 minutes. Serve hot with your favorite topping.

Sourdough Waffles
These are a little more time consuming, but kind of like a science project for the kids! I have been making sourdough breads, biscuits, pancakes and waffles since I was a kid. It is really a blast!
1 1/2 cups Sourdough Starter
1/2-cup milk
1 stick butter, melted
1 egg
1-cup flour
2 tablespoons sugar
1-teaspoon baking powder
Pinch salt
In a medium bowl whisk together the sugar, salt, baking powder and flour. In a large bowl whisk together egg, butter, milk and starter. Add to the flour mixture and stir until well mixed. Let stand covered for 1 hour. Spray the waffle iron with bakers joy. Using a four-ounce ice cream scoop pour the batter into the waffle iron and cook until golden. Repeat until all the batter is gone and serve with butter and maple syrup.

Sourdough Starter

1 Package dry yeast
1-cup warm water
1 cup warn nonfat milk
2 cups flour
In a medium bowl mix yeast over water. Stir and let stand for 5 minutes. Mix in warm milk. Add flour; mix to blend then beat until smooth. Transfer to a large container. Cover tightly with plastic wrap and then with a towel and let stand at room temperature 24-48 hours… until mixture smells sour….
Stir down upon occasion. It will be quite active for several hours after it is prepared. Use starter or refrigerate in a tightly covered container until ready to use. Between uses, refrigerate and bring it to room temp between uses. Replenish by using equal parts of flour and nonfat milk. (For example, if you use one cup of starter, mix one cup each of warm milk and flour and let stand until bubbly and refrigerate, tightly covered, until ready to use again. Or until you clean out your fridge…then when you are in the mood…start again!!

Chocolate Waffles with Raspberry Sauce

8 ounces unsweetened chocolate, chopped
6 tablespoons butter
1-cup sugar
1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1/4-teaspoon salt
1 1/2 teaspoons vanilla
3 eggs, separated
1 1/2 cups buttermilk

. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat and whisk in vanilla. Cool to lukewarm. In large bowl whisk together flour, sugar baking powder, baking soda. In a small bowl whisk together egg yolks and buttermilk. Meanwhile in the small bowl of an electric mixer beat egg whites until stiff. Mix the yolks and buttermilk with the flour mixture. Fold in the whites. Spray the waffle iron with bakers joy and place 1/2 cup to 3/4 cup in the center of the iron. Close the lid and cook about 5 minutes until waffle is cooked through and dark golden. Repeat with the remaining batter. Serve at once with powder sugar and raspberry sauce.

Raspberry Sauce
3 cups fresh raspberries
2-tablespoon fresh lemon juice
1-cup sugar

Puree the raspberries and lemon juice in a blender or food processor. Transfer the berry mixture into a medium saucepan over medium heat. Stir in sugar and whisk together until sugar dissolves and mixture thickens. Cover and keep warm until ready to serve.

Wendy’s Cream cheese eggs for a crowd
My dear friend and designer Wendy Lorenz c can make anything look amazingly beautiful, but can only cook about three things! What she does…. she does so well! These are no exception!

3 tablespoons butter
1 dozen eggs
1/2-cup milk
1/2-cup cream cheese
Salt and pepper to taste
In a large skillet melt butter over medium/high. In a large bowl whisk together eggs milk, salt and pepper. Pour into skillet and scramble until soft. Add the cream cheese and continue to scramble until eggs are firm and the cheese is melted. Serve immediately.

Pesto

2009-05-02T08:33:00.000-07:00

PESTO
Traditional pesto is a sauce made from fresh basil, garlic, grated Parmesan cheese, olive oil, and pine nuts. It is of Italian origin, and the word pesto means "pounded," It got its name because it was made by grinding the ingredients together by hand with a mortar and pestle. How far we have come since then! I still make my great grandmothers even though I use a blender! My grand mothers always turned her nose at her mother’s pesto because it was not a delicacy as it is today, but something you had when you could not afford meat! It is the best I have ever tasted and I serve it often. Because I love to play with my food and a girlfriend has an amazing organic herb garden and is constantly giving me herbs I have come up with other varieties. These pestos are great with pasta, ravioli, vegetarian lasagna, and pizza and over grilled chicken and fish. I love them over grilled portabella mushrooms as well as mixed with scrambled eggs. I even mix these pestos with a bit of balsamic and use them for dipping warm fresh bread. It is lighter than most sauces and is quick and easy. Remember to use the freshest ingredients and have fun and adjust the flavors to the herbs and cheese that you like!

Little Noni’s Pesto
5 large garlic cloves
1-cup pine nuts (or Walnuts work as well)
5 cups packed fresh basil
1-cup fresh parsley
1 cup fresh Parmigiano, coarsely grated
1 1/2 cup olive oil
In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated. This will be enough sauce for one pound of pasta or for one tray of lasagna.

Lemon Dill Pesto
1 bunch dill
2 cloves garlic
1/2-cup walnuts
1/2 cup Romano Cheese
1/2-cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
Combine all ingredients in a blender or food processor. Make about 1 cup.

Arugula Pesto

2 cups Arugula leaves
4 cloves Garlic
1/4 cup Asiago cheese
1/4 cup Olive oil
1/4 cup Pine nuts
Salt and pepper to taste

In blender or food processor place arugula, garlic and cheese and blend until smooth. Slowly add olive oil and nuts. Blend until desired consistency. Makes 1 cup.

Beet and Sage Pesto
4 beets
1/2 teaspoon Salt
1 Red onion, chopped
6 sage leaves
1 jalapeno pepper, chopped
2 cloves Garlic, chopped
1 cup Walnuts, toasted
1/3-cup olive oil
Pepper

Trim the greens from the beets. Wash and then roast in a 350 oven for about 40 minutes until fork tender. When cool enough to handle peel them and set aside. In a skillet heat oil and cook onions, jalapeno pepper and garlic. Transfer to a processor or blender and puree with the cooked beets and add the rest of ingredients and puree again, adding more olive oil if necessary. Makes about 2 cups.

Mixed Herb Pesto
2 tablespoons Pine nuts
4 Cloves garlic
2 cups spinach
3/4-cup flat leaf parsley
1/2 cup Arugula leaves
1/2-cup oregano leaves
1/4-cup thyme leaves
1/4-cup chives
2 tablespoons Parmesan
3 tablespoons olive oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.

Cilantro Pesto
1 cup packed cilantro
1/4-cup olive oil
2-tablespoon pine nuts or 2 tablespoons chopped walnuts
1/4-cup Parmesan cheese
3 cloves garlic, minced
Salt and pepper to taste
In food processor or blender, whirl cilantro, oil and nuts until
smooth; transfer to large bowl. Stir in Parmesan cheese, garlic, salt and pepper; toss to coat.

Rosemary Olive Walnut Pesto
2 sprigs rosemary
1 bunch parsley
1 cup black olives
1-cup walnuts
1/2 cup Romano cheese
1/2-cup olive oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.

Asian Pesto
1-cup radish sprouts
1-cup cilantro.
1 inch ginger, peeled and chopped
1-tablespoon limejuice
1-cup almonds
Pinch Chinese Five Spice
1-tablespoon sesame oil
5-tablespoons peanut oil

In a blender or a food processor puree all of the ingredients except the oil. . With processor on, slowly pour oil through food chute. Process until well blended. Makes about 2 cups.

Around the World in Los Angeles

2009-04-08T23:10:00.000-07:00

One of the most amazing things about living in L.A. is all of the culinary diversity. Not only do we have so many restaurants to try, but the little markets tucked in mini malls and tiny corner storefronts are one of our cities treasures. With hundreds of Latino, Asian, Cuban, Russian and Armenian markets in almost every given neighborhood it is a wonderful opportunity to talk to cooks from all over the world. I have learned so much about everyday cooking in other countries. Things that seemed complicated like Thai green curry seem so simple when explained by someone who makes it for her family as often as I roast a chicken. Sometimes I get really board with my own recipes that I just spend an afternoon perusing isle after isle of different foods. O.K…there are a few things that seem unfamiliar and a bit scarry! The other great thing about these mainly family owned shops are that they are so much cheaper than the regular market! I found a beautiful filet mignon for $6.99 a pound at a local Cuban market! I invite you to explore these little cultural centers and expand your cooking repertoire as well.

Green Chicken Curry
This green curry is rich and creamy with just the perfect kick. It is so simple to make so don’t be intimidated if some of the ingredients seem unfamiliar. Most are available at a good super market and all are available at an Asian market. Be sure to remove the lemongrass stalks and lime leaves before serving, as they are really stringy and tough to eat. Keep in mind that you can make it with shrimp, or vegetarian. I like it with the snow peas, but you can use any vegetable you like.

3 tablespoons olive oil
2 tablespoons green curry paste
1 1/2 pound boneless chicken breast, cut bite size
4 kaffir lime leaves
2 lemon grass stalks, bruised and cut
2 cups unsweetened coconut milk
1/2 pound snow peas
15 basil leaves

In a wok or frying pan heat the oil. Add the green curry paste and stir-fry until bubbly and fragrant. Add the chicken, kaffir lime leaves and lemon grass. Cook until the chicken is cooked through. Add the snow peas and cook for another minute. Stir in the coconut milk and bring to a gentle boil. Simmer and stir occasionally for 5 minutes. Stir in the basil and serve over rice.

Filet mignon in a Shallot Cabernet sauce

The filet mignon that comes from the Cuban Market is so reasonable that you can play with sauces and ways of cooking. It is really great grilled and if you have enough people you can get a large cut make small incisions all around and add whole cloves of garlic. Roast on 425 for about 10 minutes a pound.

4 6-ounce 1-inch thick filet mignons
Olive oil
Kosher salt and freshly ground black pepper
1-cup cabernet wine (can substitute any dry red wine)
1 shallot finely chopped
3 cloves garlic
4 tablespoons butter

Coat steaks lightly with olive oil and season both sides with salt and pepper. In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. Add juices that accumulate from resting steaks to wine sauce. In the same pan sauté garlic and shallot for two minutes. Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1 cup. Remove pan from heat. Gently whisk in the butter. Pour the sauce over the steaks just before serving.

Ajvar
At the Armenian market I was turned on to this wonderful dip. They use it to dip veggies as a sandwich spread or with pita bread. You can add a few hot peppers if you like a bit of a kick. The color is so spectacular that I love to serve it in an over sized basil lined Martini glass.

2 eggplants
6 red bell peppers
3 cloves garlic
Juice of one lemon
1/2-cup olive oil,
Parsley for garnish

Preheat oven to 350. Bake eggplants and peppers until tender when pierced with a fork. Peel skin from hot vegetables and place in a food processor.
Season to taste with salt and pepper and add the garlic and lemon juice. And olive oil and pulse. You want it to be pureed, but coarsely. Chill or serve warm sprinkled with parsley!

Artichokes

2009-03-20T23:28:00.000-07:00

Growing up my family ate artichokes year round. Most of my family fought for the heart, but I always loved the ritual of pulling the leaves between my teeth. My daughter and I often share a piece of fish and an artichoke for a perfect supper. Fresh are always better (see the soup recipe for instructions on steaming) but they are avaible in cans (non marinated) and jars are usually marinated. As you can see I prefer to marinate my own.

Marinated Artichoke hearts
24 small to medium artichokes, trimmed and steamed 1 cup each red wine vinegar and olive oil 4 -cloves fresh garlic, sliced 3 tablespoons minced fresh Italian parsley
½ teaspoon red pepper flakes
 Steam the artichokes and remove leaves. You can eat these with melted butter, mayonnaise or aolie.  Remove the choke and trim as desired. You can leave the chokes whole or cut them in half vertically through the stem. Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally.

Cream Of Artichoke Soup
1 Large artichoke
1 lemon
3 Cloves garlic, minced
1/2-teaspoon red pepper flakes
1/4-cup butter
4 cups heavy cream
Pinch of salt, fresh ground pepper to taste
Cut stem at bottom of artichoke. Cut the top third of the artichoke and snip off remaining sharp tips of leaves with kitchen shears. Gently pull the leaves of the artichoke to spread them out a bit. In a large saucepan place artichokes in with 3 cups water and juice of one lemon. Bring to a boil and reduce heat to medium and cook for about 45 minutes until very tender. Drain the artichokes and cool down with water. When cool enough to handle cut artichokes in half lengthwise. Remove and discard the fuzzy choke part. Place artichokes in a blender or food processor until very smooth. In a large soup pan sauté the garlic and red pepper flakes in the butter over medium heat. When the garlic is golden add artichoke puree. Whisk in the heavy cream and salt and pepper. When at the desired temperature serve.

Zely’s Famous Artichoke Dip
8-ounce package cream cheese
1 1/2 cup grated Parmesan
1 1/2 cup sour cream
1/2-cup mayo
1 cans non-marinated artichokes (coarsely chopped)
3 Cloves garlic
1 Tablespoon chopped dill
Salt
Pepper
Few dashes Worchester sauce

Throw it all in a bowl mix it up. Put in baking dish and cook uncovered at 350 until it is bubbly and brown (about 35 minutes.) Serve with crackers, crusty bread or crudity. I must admit my favorite way to serve it is using a small round loaf of bread and turn it in to a bread bowl by cutting off the top of the loaf and scooping out the bread (save it for dipping.) Just pour the dip into the bread bowl and again bake until bubbly and golden brown. For larger gatherings (This is such a hit that I would do this for anything over 4!!!!!) double the recipe and use a large round loaf. I also buy a little extra bread and slice it as it goes fast.

Artichoke Frittata
 1 cup canned artichoke hearts in water 6 eggs 1/2cup half-and-half
1/4-teaspoon salt 1/8 teaspoon pepper
1/8-teaspoon ground nutmeg 1 cup shredded sharp cheddar cheese 1/4 cup grated Parmesan cheese
  Spread artichokes in 4 well-greased individual au gratin dishes or 1 8-inch soufflé dish. Sprinkle grated cheddar cheese on top. In bowl beat eggs with half-and-half, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.   Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 20 minutes). Serve at once.

Chilean Sea bass with Lemon Caper Artichoke Sauce

8 tablespoons of butter
½ cup white wine
3 tablespoons capers
1/2 cup of vegetable stock
Juice of 4 lemons
Zest of 1 lemon
2 cups non-marinated artichoke hearts Salt and Pepper 4 tablespoons canola oil 4 fillets of Chilean sea bass (approx. 2 lb.) with skin, if possible 
Preheat your oven to 450°. In a stockpot melt the butter. Whisk together the wine, vegetable stock, capers lemon juice and zest. Add the artichoke hearts and bring to a boil. Let simmer to thicken for a few minutes. In an oven proof sauté (fry) pan and heat the canola oil until its so hot it's about to smoke. Season the fillets with salt and pepper and add to the hot pan cook them on one side for about 3 minutes and flip them over for another 2 minutes before (9) transferring to the oven for 3-4 minutes. Place on 4 plates and cover with Sauce. Great with roasted vegetables and potatoes.

Saint Patrick’s Day

2009-03-16T11:36:00.000-07:00

Being from a large Irish- Italian family we always had a family bash on St. Patrick’s Day. It was one of the few meals my dad loved to cook. We would come home from school and watch him prepare this amazing meal. The way my dad cooked was by using every bowl, spoon and gadget in the kitchen playfully annoying my mother since he cooked and did not clean! O.K. so it is not the kind of holiday that the masses celebrate, but you can come up with fun things to do with your family. One year we had a potato hunt and the person that found the most got a gold coin. My friend Zelma started the traditional game of hiding the cabbage. Not being a fan of that vegetable she will hide it in the hopes that I will forget about it! (I did once, nobody seemed to mind!) My daughter’s kindergarten and first grade teacher had a naughty little leprechaun named Liam that appeared in her classroom starting the first of March. He left little messes and problems to solve, and told the kids that if they could catch him on St Patrick’s Day they would get the pot of gold. The kids spent so much time creating elaborate traps. But alas, Liam always managed to escape, but not without totally reeking havoc in the classroom and leaving cupcakes. (Kind of like my daddy in the kitchen!) Some older Irish folks I know believe in reading the eyes of potatoes for fortunes. Soda bread is super easy to make and a great activity for older kids. For me the best part is hanging with friends and family and spreading a little luck of the Irish to all those I love.

Corned Beef
In collage and in my first few years living in L.A. While many of my peers were chugging green beer, I was cooking a traditional Irish-American dinner. On year I did 35 pounds of Corned Beef and there was not a scrap left for sandwiches.
The best part of this meal is that it is done in one pot! Even though I give you a couple of recipes for bread, you can always buy some if you are pressed for time. The flavor of the beef in the boiling water gives the veggies an amazing flavor. This menu is based on 8 people. I recommend that as you add people you add pots. Do half of the beef in each so you can still cook all the veggies in the meat water. I simply serve it with assorted mustards and assorted breads.

6 pound corned beef brisket
6 garlic cloves
12 peppercorns
6 whole cloves
2 bay leaves
2 teaspoon each–thyme-sage- oregano (Must have been added from one of my Italian relatives.)
1 teaspoon crushed red pepper
3 red onions, sliced
10 medium carrots cut into one-inch pieces
16 red new potatoes, scrubbed
2 small heads of green cabbage, cut into 8 wedges each

In a large soup pot cover corned beef with cold water. Add onions, garlic peppercorns, cloves, bayleaves,red pepper and seasoning. Over medium-high heat bring to a boil. Carefully remove foam with out removing and spices. Reduce heat and cook covered until almost fork tender about 3 hours. Add carrots and potatoes; cook 15 minutes. Add cabbage cook 15 minutes longer until vegetables and brisket are tender. Remove Brisket. Slice brisket and arrange on a large platter. Drain Vegetables in a colander and return to pot. Toss with butter and place on platter.

Irish Soda Bread
2 cups flour
2 tablespoons sugar
1 teaspoon each baking soda-baking powder
1/2-teaspoon salt
3 tablespoons butter
1-cup buttermilk
1/2-cup seedless, dark raisins
Spray a cookie sheet with baker’s joy. Preheat oven to 375. In a large bowl mix all dry ingredients. With a pastry blade cut in butter until mixture resembles a coarse crumbs. Add raisins. Add buttermilk and stir until dry ingredients are just moistened. Turn out on lightly floured board. Gently knead for about 1 minute until smooth. Shape into a ball and then press down until you get a 6-inch circle. With a sharp knife cut a quarter inch cross in the top of the bread. Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish soda bread with fresh dill
4 cups flour
1 teaspoon each baking powder- baking soda-salt
1/2 cup fresh dill, finely chopped
6 tablespoons butter
1 1/2 cups buttermilk
Pre-heat oven to 350. In a large bowl combine all dry ingredients Cut butter in with a pastry blade until it resembles coarse crumbs. With a fork add the dill. Add buttermilk and mix until lightly moistened. Turn out to lightly floured board and knead until smooth about 5 minutes. Divide the dough in half and make two smooth balls. Place the balls on a large increased cookie sheet. . Bake for 40 minutes until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Onion- corn Rye Bread
2 packages yeast
2 cups warm water
3 tablespoons sugar
1/2-cup warm milk
1-teaspoon salt
2-tablespoon caraway seeds
1 medium onion, finely chopped
2 tablespoons corn oil
4 cups flour
1/2 cup yellow cornmeal
2 cups rye flour
1 egg white, beaten
Kosher Salt

In the bowl of an electric mixer; soften yeast in 1/2-cup water and 1-teaspoon sugar for about 5 minutes. Add remaining water, milk, sugar, salt, caraway seeds, oil and onion. Add three cups flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Cover with plastic wrap and a towel and let rest in a warm place for about 30 minutes. Set aside 3 tablespoons of cornmeal for topping. Mix in to dough the remaining cornmeal the rye flour and 1/2-cup flour to make soft dough. Turn out onto a floured board and knead until dough is elastic and smooth and small bubbles form under the surface adding a little flour so the dough is not sticky for about 20 minutes. Turn dough into a greased bowl and cover with plastic and a towel and let rise in a warm place for one hour. Punch dough down and let rest for 15 minutes. Divide dough into two equal parts and roll into balls. Place on two greased cookie sheets sprinkled with a little cornmeal. Brush generously with egg white and sprinkle with remaining cornmeal and some kosher salt. Bake for 40 minutes in a pre-heated 350 oven until top is golden and you hear a hollow sound when lightly tapped. Let cool on rack.

Irish Cream Cheesecake
Can you imagine the decadence of mixing cheesecake with Irish Cream? I’m usually way to stuffed from the meal so I have it the next day with my morning coffee!

2 cups graham cracker crumbs
1 stick butter, melted
3 -8 ounce packages cream cheese
4 eggs, lightly beaten
1/2-cup sugar
1 cup Baileys Irish Cream
1-teaspoon vanilla
Preheat oven to 350. Combine melted butter and crumbs. Press into a sprayed 9-inch spring form pan. In the bowl of an electric mixer beat the cream cheese. Add remaining ingredients and beat until smooth. Pour mixture into pan. Bake one hour and 15 minutes, until firm in the middle. Cool completely before removing from the pan. Chill for a few hours (overnight) before serving.

Blood Oranges

2009-03-11T23:04:00.000-07:00

This time of year a truly amazing and vibrant fruit is the blood orange. It has an extraordinary deep red color and the sweet, sweet flavor of an orange kissed by a raspberry. It makes a dramatic presentation and can be used in any recipe that calls for an orange. Its color is very romantic so it is lovely in cocktails or freshly juiced for an intimate breakfast. So see where your imagination takes you with this local yet exotic fruit.

Mahi Mahi with Blood Orange Salsa
4 blood oranges
2 avocados, chopped
1 red onion, chopped
3 cloves garlic
1-inch ginger, minced
1 small jalapeno, minced
Juice of 2-3 limes (to coat)
2 teaspoons olive oil
4 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, garlic, ginger jalapeno, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Blood Barbecued Chicken
1 red onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp. butter
1/3-cup honey
3-tablespoon soy sauce
1 teaspoon Asian Chili garlic sauce (you can substitute Tabasco, to taste)
Juice of one lemon
Juice of 2 blood oranges
2 tablespoons Blood orange zest
1 1⁄2 tbsp. cornstarch
3 pounds boneless chicken breasts
3 pounds drumsticks
Olive oil for brushing

To make the sauce, in a small saucepan, sauté the onion and garlic in the butter until tender. Add the honey, lemon juice, soy sauce, chili sauce and blood orange zest. Gradually blend the orange juice into the cornstarch; add to the onion mixture. Cook over medium heat, stirring, until thickened. Season the chicken with salt and pepper. Lightly brush the chicken drumsticks with oil. Barbecue on a grill 6 inches above the glowing coals for 20 minutes. Turn and cook 20 minutes longer. Brush the chicken breasts with oil and add to the grill cooking 10 minutes on each side. Brush with sauce. Continue cooking until the chicken is tender, turning and brushing occasionally with sauce. Serves 6.

Pomegranate, beets, fennel and blood oranges
The joy of this salad is that beets are widely available pre cooked. The pomegranates seeds and vinegar are also now in most every market making this salad simple and elegant.

8 medium beets
6 tablespoons olive oil
1-teaspoon salt
1/2 teaspoon ground black pepper
1/4-cup water

Juice from 2 blood orange
4 tablespoons pomegranate vinegar

1 red onion, thinly sliced
1 fennel bulb, coarsely chopped
4 blood oranges, peeled, cut into1/4-inch-thick slices
1-cup pomegranate seeds

Preheat oven to 400°F. Place beets in roasting pan and toss with 3-tablespoon oil, 1-teaspoon salt, and 1/2-teaspoon pepper. Add 1/4-cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
Whisk orange juice, pomegranate vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper. Add beets, onion, fennel, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper. Servers 4-6.

Blood Orange Salsa with Homemade tortilla Chips
A fiery winter salsa and the tortilla chips are easy and so much better than anything you have tasted. You can let the older kids loose on this project with close supervision.

For Salsa:
2 Blood oranges, peeled and diced
1 large tomato, seeded and diced
1 red onion, minced
1-teaspoon blood orange zest
1-teaspoon garlic, minced
1-inch ginger, minced
1⁄2 jalapeno, minced fine
1/4-teaspoon salt
1-tablespoon cilantro

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving toss in the cilantro.

For the chips:
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.

Grilled Veggie Salad and Salad Dressings

2009-03-06T15:39:00.000-08:00

A few weeks ago I was walking through the open-air market just going crazy over the most amazing and abundant vegetables. I started to buy things up and my friend said that he would make more salads if he only had some good recipes. I was a bit stunned. Well, just throw some mix greens, spinach, or lettuce in a bowl. Toss with whatever fresh veggies you like. You can make a simple dressing with lemon juice, olive oil salt and pepper. Or a simple dressing of garlic, Dijon mustard, red vine vinegar and olive oil. He looked at me puzzled. I realized that growing up for most of us we had iceberg lettuce, flavorless tomatoes and Wishbone Italian from a jar. We are living in such a great culinary time! The massive amounts of fresh fruits and vegetables. I can only stress; use your imagination. I am a total veg-head and I am big on mixing anything in a salad. I love mixing colors, textures and flavors. I love adding apples. pears and grapes. I always make dressing, but there are some very fine bottled dressings in the markets now. I have given some of my best dressing recipes as well as some salads. Feel free to mix and match and make them your own. So go out and make an adventure in your produce section and then get out your favorite large bowl and have a salad party!

Honey Mustard Dressing
1-cup plain nonfat yogurt
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar

Combine yogurt, honey, mustard & cider vinegar in a jar. Tighten lid & shake until blended. Chill 30 minutes before serving.

Peanut Wasabi Vinaigrette
1/4cup rice vinegar
1/4-cup canola oil
1/4-cup peanut butter
3 tablespoons soy sauce
3 tablespoons Wasabi Paste
2 tablespoons minced fresh ginger
3 cloves fresh minced garlic

Combine all ingredients, stirring well to combine. Let stand for 45minutes.

Maple Balsamic Vinaigrette
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoon balsamic vinegar
1 cup Olive Oil
Fresh Ground pepper
Whisk all ingredients together and let stand for one hour.

Grilled Vegetable Salad with Buttermilk Balsamic

1 bunch asparagus
1 zucchini
2 yellow squash
1 eggplant
1 red pepper, seeded
2 ears corn
1 small jicama, chopped
10 cherry tomatoes, halved
1 bunch arugula
1 head romaine
Salt and pepper

Lightly coat asparagus, zucchini, squash, eggplant, pepper and corn with olive oil.. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with jicama and Tomatoes. With buttermilk balsamic dressing e in a bowl. Arrange on platter and top with grilled vegetables. You can top with ground pepper, shaved Parmesan or crumbled goat cheese.

Buttermilk Balsamic Dressing

3 garlic cloves, minced
4 teaspoons Dijon mustard
1-cup well-shaken low-fat buttermilk
1 1/2 tablespoons fresh lemon juice
1 cup Balsamic
1-cup olive oil

Whisk together all ingredients until well mixed. Let Stand for one hour. , About 1 hour.

Gwen’s Caesar
In small bowl whisk together-
1 egg
2 tablespoons Dijon mustard
1-tablespoon anchovy paste

Then add,
Juice of one lemon
3 tablespoons balsamic vinegar
Up to 3 cloves of garlic to taste
2 teaspoon dried thyme

In a steady stream add
1/2-cup olive oil
2 cups canola oil

If you would like, add a few shakes of pepper or a dash of Tabasco sauce. If you like a stronger flavor or are not keen on the anchovy paste, a few shakes of Worcestershire sauce works wonders.
Fill a large salad bowl with lettuce. The traditional Caesar lettuce is Romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below) shaved or grated Parmesan and then toss in the dressing. Go lightly the worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.
Croutons
Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again - go for it and make it your own.
1 baguette (long loaf of French or sour dough bread)
Olive oil to coat
Pinch of Kosher salt
Fresh ground pepper
Slice baguettes into quarter inch slices. Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes.

The Cobb Salad

Another one of the culinary legends is The Cobb salad. It is hard to believe that something so wonderful could have been so carelessly concocted, but I guess that is the gift of creating. It seems that in the 20’s at the super hot, super trendy Hollywood hangout The Brown Derby manager Bill Cobb was board. The menu consisted of mainly heavy grilled meats. He really wanted a “light meal!!!!” so he tossed some things into a bowl!!!! I can’t even imagine a “light salad” consisting of bacon cheese and avocado. While there have been many variations mine stays pretty close to the original. And of coarse you can add or delete any thing you like.

1 large or 2 small heads of romaine, finely chopped
2 heads of Boston lettuce, finely chopped
1 bunch of watercress, finely chopped
1 pound bacon cooked and crumbled
3 ripe avocados, chopped
3 pounds chicken breasts, poached, and chopped
2 tomatoes, chopped
3 hard-boiled eggs, chopped
1-bunch scallions, sliced
2 shallots, minced
1-cup red-wine vinegar
3 tablespoon Dijon mustard
3 cups olive oil
1 cup Blue cheese, finely chopped

In a large salad bowl toss together the romaine, Boston lettuce and watercress. In a small food processor mix shallots, vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream, mixing until the dressing until it is emulsified. Pour into a bowl and stir in blue cheese. Pour it over the lettuce, and toss the salad well.

Savory Pies

2009-02-28T12:55:00.000-08:00

Even though the Southern California weather might be calling for BBQ’s, my food clock is calling for savory pies! These pies are amazing and great with a salad and travel well for potlucks. They bring me such comfort and joy and kids love them as well as the adults. The caramelized onion tarts can be made as a show stopping large pie made in a 9-inch tart pan or minis as I have them in the recipe, served as an appetizer. Using the pastry recipe for the tart and doubling it for the Chicken Pot Pie. If you want a nice flaky crust don’t skip freezing the butter, using ice water and chilling the dough before rolling. You can even chill it over night. I don’t believe in violence in the kitchen so no need to whack the dough with a rolling pin. Many chefs say this is how to get a workable consistency, but gently rolling it using your body weight works better.

Mini Caramelized Onion and Goat Cheese Tarts

1 1/2 cups flour
1/2-teaspoon salt
1/2-cup butter (Grated and left frozen for 1/2 hour)
Up to 6 Tablespoons ice water
1 Large loaf goat’s cheese
Caramelized Onion Mixture

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Sprinkle 2 tablespoons water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 2 tablespoons of water (up to6) until all the dough is moistened. Divide dough in half. Form each into a ball and press into a disk. Wrap in plastic and let stand in the refrigerator for one hour. Roll out on a floured cutting board about 1/4 inch thick. Using a small circular cookie cutter cut the dough and place in sprayed mini muffin tins pushing them up the side. Bake in a pre heated 350-degree oven for about 10 minutes until golden. Let cool. When ready to serve line mini tarts on a cookie sheet. Add about 1-teaspoon onion mixture and 1-teaspoon goats cheese to each tart and bake in a preheated 350 oven until cheese is melted. About 10 minutes.

Caramelized Onion Mixture
1 stick butter
2 tablespoons Sugar
2 Large Onions, thinly sliced

In a large skillet melt the butter. Add the onions and sauté until incorporated with the butter. Sprinkle sugar over them and continue caramelizing until brown and tender about 15 minutes.

Chicken Pot Pie

1 lb. Chicken breast, coarsely chopped
2 carrots, thinly sliced
1 rib celery, thinly sliced
1-cup peas
1/2-cup butter
1 onion - chopped
1/3-cup flour
2/3-cup milk
2 cups chicken stock
Salt and pepper to taste
Double Recipe of Onion Tart Pie Crust

Place chicken, carrots, and celery in a saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute. Drain water from pan set aside meat and vegetables. In a saucepan over medium heat, cook onions in butter until soft; stir in flour; slowly whisk in stock and milk, salt, pepper. Bring to a rolling boil and then reduce to simmer until thick; remove from heat; set aside. Center one pie crust in a lightly greased 9" pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust. Center second piecrust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust. Bake in a 375 degree oven for 30 minutes or until crust is golden brown.

Shepard’s Pie

1 1/4 pound ground beef
1-tablespoon olive oil
3 carrots, diced
1-cup mushrooms, sliced
3 celery stalks, diced
1-cup peas
1 cup frozen corn
1 onion, diced
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/2-teaspoon allspice
1-tablespoon cornstarch
1 1/2 pound potatoes peeled and cubed
1/2-cup sour cream
1-cup cheddar cheese, shredded
Salt and pepper to taste

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. Mash potatoes with sour cream. Add olive oil to a skillet and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened. Add carrots, peas, celery and corn. Cook until vegetables are softened. Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard,salt, pepper and allspice. Mix well and cook until gravy has thickened. Put meat and vegetable mixture in a 2-quart casserole. Cover with mashed potatoes. Bake uncovered at 350 for 30 minutes. Then sprinkle the cheese over the top and cook for 10minutes longer.

Mardi Gras

2009-02-22T13:44:00.000-08:00

Thirteen Years ago on Fat Tuesday I went into labor after eating a massive Cajun meal! My daughter Emma Rose was born on Ash Wednesday at 4:44. A.m. This time of year I always crave red beans and rice! My friend Barry Cooper is one of the best Southern/Cajun chefs I know. His slow, sensuous approach to food is just how I think of cooking on the Bayou. His corn Maque Choux is one of the most amazing things I have ever tasted. I have learned so much about this type of cooking from him. If you are in the mood for something to do with the kids, making French Beignets can be a Mardi Gras blast! I usually make up to the point of rising, and when we are ready to go I roll out and let the kids have a blast. The traditional way is to cut out in ribbons and then to squares, but I let the kids use cookie cutters or cut out whatever fun shapes they like. I also keep the kids way away from the deep-frying. I think with all that is happened in New Orleans this year it is a great time to have a party and celebrate life and those you love.

Red Beans and Rice
1 pound red beans
4 tablespoons oil
2 Medium onions chopped fine
1 green bell pepper
2-teaspoon salt
1-teaspoon black pepper
1/2-teaspoon red pepper
1/2-teaspoon white pepper
2 cups chopped scallions
1 cup chopped parsley
2 smoked ham hocks (or salt pork)
2 pounds andouille sausages
3 garlic cloves
1-teaspoon sugar

Mahatma Brand Rice
3people per dry cup
Tabasco
3 bay leaves
Soak beans over night, and then drain saving the water. In a big pot over medium heat sauté’ onion, bell pepper, garlic and sausages. Then add beans, 1-cup scallions, and all seasonings and cover plus one inch with reserved bean water. Add ham hocks and bring to a hard boil. Lower to medium heat. Stir occasionally for 2 hours. (Add water if drying out) Take out 3 cups of beans and mash them up and put back into the pot. Garnish with scallions and parsley and serve over rice.

Shrimp Creole
3 pounds, peeled, deveined shrimp
1/4-cup butter
6 tablespoons flour
16 oz can of tomato sauce
1 chopped onion
3 stalks chopped celery
1 chopped bell pepper
8 cloves chopped garlic
1/2-cup hot water
Juice of one lemon
4 bay leaves
1/2-teaspoon sugar
Salt and cayenne pepper to taste
1/2 cup green onions

In a heavy pot melt butter. Sauté all seasonings until tender (about 5 minutes.) Add flour and blend well. Add tomato sauce, hot water and sugar. Cook over medium heat approximately 30 minutes. Season to taste. Add shrimp and cook 30 minutes longer.

Corn Maque Choux (otherwise known as Smothered corn ya dern fool)
. It is also a great side for Thanksgiving or Christmas dinner, …for that matter any time you want to be a darn fool. The keys to the dish are “spicy”, “sweet” and “rich.” So before serving, adjust all three of these elements if needed with additional cayenne pepper, sugar and butter. Some people make it even richer by adding a well-beaten raw egg and some evaporated milk. (Not sweetened, condensed milk.) Some people also combine this dish with boneless chunks of chicken, and serve over rice as a main dish.

7 cups fresh corn off the cob or frozen corn kernels (appox. 18 ears-More trouble than it is worth)
2 tablespoons cooking oil
1 onion, chopped very fine
1 green pepper chopped very fine
Salt and pepper to taste
2 cups pork or chicken stock
1/8 to 1/4 cup sugar (to taste)
1/2-teaspoon thyme
1/2-teaspoon basil or 2 bay leaves (you’re choice, but not both)
1/2-teaspoon paprika
1/2-teaspoon cayenne pepper
1/4-teaspoon black or white pepper
2 tablespoons cream
3 tomatoes, peeled and chopped
1 tablespoon minced parsley
4 tablespoons butter
Cut corn from cob by cutting down through the kernels, then scraping the pulp. Sauté’ the onion and pepper in oil over medium-high heat. Add the corn and seasonings. If using fresh corn wait until the bottom forms a crust before stirring. If it is sticking excessively, thin with stock. Add remaining ingredients, including 1 cup of the stock. Bring to a boil then reduce heat to a very low temperature. Simmer covered, 30-45 minutes, stirring to make the flavors blend.

Corn Bread
1-cup buttermilk
2 eggs, well beaten
1 stick butter, melted
1 cup yellow cornmeal
1-cup flour
1-teaspoon baking powder
1/2-teaspoon salt
3 tablespoons sugar.
Spray a 9-inch square pan with bakers joy. Combine buttermilk, eggs and butter. In a medium bowl mix cornmeal, flour baking powder, sugar and salt. Stir in the buttermilk mixture until just mixed. The batter may be a bit lumpy. Pour into the greased pan. Bake at 425 for 20 minutes until the top of the bread is golden brown.

Jalapeno Cornbread
Great flavor with a nice kick!!!
4 eggs
1-cup buttermilk
2 cups corn, fresh, frozen or canned
2 sticks melted butter
4 jalapeno peppers, finely chopped
2 cups cornmeal, blue, yellow or white
1 cup shredded sharp cheddar cheese
Mix in a large bowl. Spray a loaf pan with bakers joy. Bake at 350 for about one hour or until golden on top.

Rice Pudding
5 eggs beaten
3 cups sugar
6 cups milk
2 cups cooked rice
1-tablespoon vanilla
1-tablespoon nutmeg
1-cup raisins (optional)
In a double broiler, heat milk over medium heat until hot. (Do not boil.) Add eggs and sugar, stirring constantly until mixture thickens. Add vanilla, nutmeg and rice. Blend well. Remove from heat and refrigerate until cool.

Lemon Meringue Pie
1 1/2 cups sugar
Pinch of salt
1/12 cups water
1/3-cup cornstarch
6 tablespoons butter
5 eggs, separated
1/2 cup lemon juice
2 tablespoon grated lemon rind
1 baked 9- inch pie shell (page)

In a large saucepan, combine sugar and salt with butter, egg yolks and water. Heat over low heat until well dissolved. In small bowl blend cornstarch and 1/2 cup cold water. Add to hot mixture. Heat over low heat for five minutes. Remove from heat and add lemon juice and rind. Cool slightly and pour into baked pie shell.

Meringue
2/3-cup sugar
5 egg whites
1/4-teaspoon salt
1/4 teaspoon cream of tarter

In a separate bowl, beat egg whites until foamy. Add cream of tarter, constantly beating. Add salt and sugar, gradually until peaks form. Ice pie with meringue. Brown 10 minutes at 375.

French Beignets
5 cups all purpose flour
2 sticks butter
1 package yeast
1/2-cup sugar
1-cup milk
4 large eggs at room temperature

In a large bowl, put 5 cups of flour. In the middle of the flour, make a well. In the well, place the yeast and one teaspoon sugar. Dilute 2 sticks butter in 1-cup milk. Warm up and add to flour and yeast. Beat 4 eggs slightly and add to flour mixture. Work dough until smooth and elastic. More flour may be added to bring it to the right consistency. Work dough for 5-7 minutes. Make ball and place in a bowl. Cover with plastic wrap and place a towel over the bowl.
Let rise until it doubles in size. Roll out with a rolling pin to the thickness of pie dough in the shape of a rectangle. With a sharp knife or pizza cutter, cut ribbons about 2 inches thick, and then cut into squares. Fry in Crisco drain on a paper towel and sprinkle with powder sugar.