Cheddar Crackers

Cheddar Crackers

 

6 ¼ ounces all-purpose flour

4 ounces (1 stick) cold unsalted butter, diced

8 ounces shredded sharp cheddar

1 teaspoon nigella seeds

¼ teaspoon powdered mustard

Generous pinch cayenne pepper

Several drops Worcestershire sauce

½ teaspoon kosher salt

3 tablespoons water

 

Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.

Watercress Salad with Sesame Tofu, Ginger Chicken, and Mystery Dressing

Watercress Salad with Sesame Tofu, Ginger Chicken, and Mystery Dressing

 

Somewhere in the line of: 2 minced shallots, 2 minced cloves of garlic, 3 tablespoons olive oil, 1 teaspoon lemon juice, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon cashew butter, crushed red pepper flakes, a little coconut milk, 1 teaspoon chipotle salsa, 2 teaspoons balsamic vinegar, 1 teaspoon whole grain English mustard, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and some pepper. Whisk. Taste.  Brush half on the chicken, which is already washed, dried, salted, peppered, and diced.  Wash a head of watercress (and remove woody ends); wash two scallions, remove dark green tips and chop; slice 1/2 small red onion thinly, and then wash a handful of mint leaves and rip ‘em apart. Assemble in a bowl and refrigerate.  Roll tofu in blond sesame seeds and sautéed it in olive oil on medium high (3 minutes per side); remove and drain.  Sauté the chicken with some grated ginger on medium (3 minutes both sides). Set aside. Toss half the remaining salad dressing with the watercress, then add the tofu and toss with remaining dressing. Plate and top the chicken. Eat with chopsticks.

Gram’s Lemon Meringue Pie

Gram’s Lemon Meringue Pie

9″ Baked Pie Shell

1 1/2 C. Sugar

1/3 C. Cornstarch

1 1/2 C. Water

3 Egg Yolks, slightly beaten

3 T. Butter

1/4 C. Lemon Juice

1 1/3 T. grated Lemon Rind

3 Egg Whites

1/4 tsp. Cream of Tartar

6 T. Sugar

Heat oven to moderately hot (400 degrees).  Mix sugar and cornstarch in saucepan.  Slowly stir in water.  Stir constantly over moderate heat until mixture thickens and boils.  Boil 1 minute.  Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan.  Boil one minute longer, stirring constantly.  Take from heat.  Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell.  Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar.  Spread over filling, sealing to edge.  Bake 8 to 10 minutes until delicately browned.  Cool at room temperature away from drafts.

9″ Baked Pie Shell

1 C. sifted Flour

1/2 tsp. Salt

1/3 C. Shortening

2 T. Water

Heat oven to very hot (475 degrees).  Mix flour and salt and cut in shortening.  Sprinkle with water; mix well with fork.  Round into smooth ball; flatten slightly.  Roll out 1” larger than inverted pie pan.  Ease into pan. Flute edges.  Prick pastry.  Bake 8 to 10 minutes.

Carrot Fries with Mint

Carrot Fries with Mint

 

1 lb. carrots

Canola oil cooking spray

Coarse sea salt

Fresh mint

 

Preheat the oven to 400 F.  Scrub the carrots well but don’t peel them.  Trim off the tops and bottoms.  Cut carrots in half lengthwise and place flat side down to cut into thin strips (you could also use a “crinkle” cutter gadget at this point to make them look like crinkle cut fries).  Line a baking sheet with parchment paper and place carrots on it.  Spray generously with canola cooking spray and sprinkle with salt.  Toss to coat and spread out into a single layer.  Bake in oven until brown on the edges.  Chop fresh mint and toss with hot fries before serving.

Maple Syrup and Dijon Mustard Glazed Bacon

Maple Syrup and Dijon Mustard Glazed Bacon

 

6 slices of bacon

2 Tbsp maple syrup, preferably Grade A dark or Grade B (Light and Medium are too flavorless in my opinion)

2 tsp of Dijon mustard

 

Preheat the oven to 400 degrees F. Lay the bacon on a baking rack on top of a tray. Bake in the oven for 5 – 6 minutes. Then rotate the pan 180 degrees and continue to roast for another 3 – 4 minutes for thin slices, 6 – 8 minutes for thicker slices. You’ll want to keep an eye on it when it starts to crisp and brown. Depending on how crisp you like your bacon, you’ll want to take it 2 minutes before your preferred crispness to glaze it then return it to the oven. In a small bowl, mix together the maple syrup and Dijon. Use a brush or spoon to generously glaze the bacon. Return the bacon to the oven and bacon another 1 – 2 minutes, to desired crispness.   Stove top Method: You can also cook the bacon on the stove top, which is what I did for the bacon you see in the photo (that’s why there’s that little curly thingie on the bacon) since we were really craving the bacon.  Cook the bacon in a skillet over medium heat. Low heat will evenly render the fat but will take too long, whereas high heat will unevenly cook the bacon and burn it in spots. Medium heat is a happy middle ground. If you use a cast iron skillet, you can season the pan while you cook your bacon.  While you’re cooking the bacon, preheat the oven. You can use a toaster oven if you’re making just a few strips. Stop cooking it a minute or two before it’s cooked to your preferred crispness. In a small bowl mix together the maple syrup and Dijon. Use a brush or spoon to glaze the bacon. Then bake in the oven until it is cooked to your preference.

Northwest Grilled Flank Steak

Northwest Grilled Flank Steak

2 pounds beef flank steak, fat trimmed

1/2 cup soy sauce

1/4 cup olive oil

1/4 cup firmly packed brown sugar

1/4 cup minced green onions

3 tablespoons sesame seeds

2 cloves garlic, peeled and crushed

1/2 teaspoon pepper

1/2 teaspoon ground ginger

Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. Lift steak from marinade and let drain briefly. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center; cut to test), 9 to 12 minutes. Transfer steak to a platter and let stand 10 minutes. Cut meat across the grain into thin, slanting slices.

Pine Nut-crusted Pacific Salmon over Wilted Escarole

Pine Nut-crusted Pacific Salmon over Wilted Escarole

 

1/2 cup finely chopped pine nuts

3/4 teaspoon salt, divided

1/2 teaspoon white pepper, divided

6 (7-ounce) skinless salmon fillets

Olive oil-flavored cooking spray

1 tablespoon olive oil

Wilted Escarole

Basil Oil

 

Combine pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Sprinkle 1 tablespoon nut mixture over each fillet. Coat with cooking spray. Heat olive oil in a large heavy skillet coated with cooking spray over medium-high heat. Place half of fillets, nut side down, in skillet. Cook 3 minutes or until nuts are lightly browned. Remove from skillet. Place salmon, nut side up, in a 15- x 10-inch jellyroll pan coated with cooking spray. Repeat with remaining fillets. Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Bake at 400° for 11 minutes or until fish flakes with a fork. Serve over Wilted Escarole. Drizzle with Basil Oil.

Broccoli-Tofu Stir-Fry

Broccoli-Tofu Stir-Fry

 

1 (3 1/2-ounce) bag boil-in-bag brown rice

2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

2 1/2 teaspoons cornstarch

2 teaspoons rice vinegar

2 teaspoons dark sesame oil

2 teaspoons vegetable oil

1 pound firm tofu, drained and cut into 1/2-inch cubes

1/4 teaspoon salt

2 cups broccoli florets

3/4 cup water

1 1/2 tablespoons bottled minced garlic

 

Cook the rice according to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

Crispy Praline Cookies

Crispy Praline Cookies

 

1 cup all-purpose flour

1 cup firmly packed dark brown sugar

1 large egg

1 cup chopped pecans

1/2 cup butter, softened

1 teaspoon vanilla extract

 

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely. Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.

Thai Yellow Tomato Gazpacho

Thai Yellow Tomato Gazpacho

 

2 1/2 pounds ripe yellow tomatoes, cored and quartered

3/4 cup seasoned rice vinegar

5 kaffir lime leaves or 2 tsp. finely shredded lime zest

2 stalks lemongrass, chopped

1 cup peeled green or half-ripe papaya cut in 1/4-in. dice

1/2 English cucumber, peeled and cut in 1/4-in. dice

1/4 cup minced red onion

3 tablespoons fresh lime juice

2 tablespoons minced fresh galangal or ginger

1 tablespoon finely chopped mint leaves

1 tablespoon finely chopped Thai basil or regular basil leaves

1/2 to 1 tbsp. Sriracha

Thai or Vietnamese fish sauce or kosher salt

 

In a food processor, pulse 1/3 of tomatoes at a time until finely chopped. Pour into a bowl. In a small saucepan over medium heat, combine vinegar, lime leaves, and lemongrass. Bring to a simmer, then remove from heat and stir into tomato mixture. Chill about 2 hours to blend flavors. Press mixture through a coarse strainer into another bowl and discard contents of strainer. Stir remaining ingredients into tomato mixture, adding Sriracha and fish sauce to taste. Chill until cold and flavors are blended, at least 30 minutes and as long as overnight.

Italian Chard Stuffing

Italian Chard Stuffing

 

3/4 loaf (3/4 lb.) French bread

1 1/2 cups nonfat milk

2 pounds Italian sausages

1 cup chopped parsley

1 garlic clove, minced or pressed

1 medium onion, chopped

1/2 cup finely chopped celery

1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped

1 1/2 cups freshly grated parmesan cheese

1 1/2 teaspoons dried basil

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried rosemary

Salt

 

Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.ke ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Overnight Soft Herb Rolls

Overnight Soft Herb Rolls

 

1 package active dry yeast (about 1 tbsp.)

3 tablespoons sugar

1 teaspoon table salt

1 tablespoon minced flat-leaf parsley

1 tablespoon minced fresh dill

1 tablespoon minced chives

1 tablespoon minced rosemary

2 tablespoons melted butter

1 large egg plus 1 tbsp. lightly beaten egg, divided

1 cup milk or half-and-half

3 1/2 to 3 3/4 cups all-purpose flour

About 1 tbsp. coarse salt

 

In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes. Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

Roast Spiced Turkey (Best Beginner Bird)

Roast Spiced Turkey (Best Beginner Bird)

 

1 turkey (14 to 18 lb.)

Spice rub (optional; recipe follows)

1/3 to 1/2 cup vegetable oil

 

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save for gravy if desired. Rinse turkey inside and out; pat dry. If using spice rub, rub it generously over skin and inside both neck and body cavities. Brush bird with enough oil to coat. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (pan should be large enough that turkey fits inside). Roast in a 325° regular or convection oven, basting occasionally with oil, or pan drippings if using spice rub, until a thermometer inserted through thickest part of breast to the bone registers 160°, 2 to 3 hours. Transfer turkey to a platter. Let rest in a warm place at least 30 minutes, then carve. When you remove the legs, if meat around thigh joints is still too pink, cut drumsticks from thighs and put thighs in a shallow pan in a 450° oven until no longer pink, 10 to 15 minutes. Spice Rub: In a 6- to 8-inch frying pan over medium heat, stir 1 tablespoon fennel seeds until lightly browned, about 1 minute. Pour into a blender and whirl until finely ground. Add 3/4 teaspoon hot chili flakes and whirl until coarsely ground. Pour into a small bowl and mix with 3 tablespoons Madras or regular curry powder, 1 1/2 tablespoons sugar, 1 tablespoon paprika, and 1 1/2 tablespoons salt. Makes about 1/2 cup.

Blackberry-Zinfandel Quail

Blackberry-Zinfandel Quail

 

1 cup zinfandel or other fruity dry red wine

1/4 cup finely chopped shallots

1 teaspoon juniper berries, crushed (optional)

1/2 teaspoon cracked black pepper

1/3 cup seedless blackberry jam

2 teaspoons butter

4 (4-ounce) semiboneless quail

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

 

Prepare grill to medium-high heat. Combine first 4 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1/4 cup (about 8 minutes). Strain mixture through a sieve over a bowl, reserving wine mixture. Discard solids. Add wine mixture and jam to pan; cook over medium heat 2 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm. Sprinkle the quail with 1/4 teaspoon kosher salt and ground black pepper. Place quail on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Serve with wine sauce.

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

 

Relish:

1/2 cup finely chopped pineapple

1/2 cup finely chopped peeled mango

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon fresh orange juice

1/2 teaspoon grated orange rind

1/2 teaspoon crushed red pepper

 

Remaining ingredients:

Cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)

4 teaspoons black sesame seeds

 

To prepare relish, combine first 7 ingredients in a bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

Thai Grilled Chicken

Thai Grilled Chicken

2 tablespoons white peppercorns

1 tablespoon coriander seeds

1 cup minced fresh cilantro stems (optional)

3 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil

1 teaspoon kosher or sea salt

10 garlic cloves, minced

2 chicken breast halves (about 1 1/2 pounds)

2 chicken leg quarters (about 1 1/2 pounds)

Cooking spray

 

Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns and coriander seeds in a spice or coffee grinder; process until finely ground. Combine the pepper mixture, cilantro (if desired), and next 4 ingredients (cilantro through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 8 minutes on each side or until chicken is done. Discard skin. Wine Note: Lots of coriander, soy sauce, and garlic, plus the char from grilling, mean this chicken will need a boldly fruity, densely textured wine partner.

Marinated Mushrooms with Honey and Sage

Marinated Mushrooms with Honey and Sage

 

2 shallots, finely chopped

2 garlic cloves, minced

1/2 cup walnut oil

1/4 cup white wine vinegar

1/4 cup honey

1/4 cup loosely packed fresh sage leaves, chopped

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 (8-ounce) packages small fresh mushrooms

Garnish: fresh sage

 

Whisk together first 8 ingredients in a large bowl; add mushrooms. Let stand at least 30 minutes, stirring occasionally. Serve at room temperature with a slotted spoon. Garnish, if desired.

Creamed Spinach Gratin

Creamed Spinach Gratin

 

1/2 teaspoon butter

5 packages (10 oz. each) frozen chopped spinach, defrosted

2 1/2 cups heavy whipping cream

1 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

1/2 cup fresh bread crumbs

 

Butter a shallow 1 1/2- to 2-quart baking dish. Squeeze out as much water as possible from the spinach (use your hands or a clean kitchen towel). Set aside. Heat spinach and cream in a large saucepan over medium-high heat. Reduce heat to low and stir in cheese to melt. Stir in salt, pepper, and nutmeg. Adjust seasoning to taste. Transfer spinach mixture to buttered baking dish and sprinkle with bread crumbs. Just before serving, place dish in the oven 5 to 6 in. below a broiler set to high; broil until top is golden and crunchy, about 3 minutes.

Easy Potato Soup with Sneaky Cauliflower 

Easy Potato Soup with Sneaky Cauliflower 

Easy Potato Soup with Sneaky Cauliflower

 

2 tbsp. butter

1 small onion diced

2 cloves garlic crushed or minced

2 tbsp. flour

1/2 tsp. Cajun seasoning

4 c. chicken broth

1 1/2 lb. russet potatoes peeled and diced into 1″ pieces

1 c. cauliflower florets

1/2 c. half and half

1/2 c. shredded cheese

1/4 c. sour cream I used reduced fat

1/2 c. milk optional

4 slices cooked bacon diced (optional)

4 green onions sliced (optional)

 

Melt butter in a large pot over medium heat. Add onion, and sauté until very tender. Add garlic and Cajun seasoning, and sauté 1-2 minutes longer. Stir in flour until onions are evenly coated. Slowly add chicken broth, about 1/4 c. at a time, stirring constantly to keep mixture smooth. When all broth is incorporated, add potato cubes and cauliflower. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer for 10-15 minutes, until potatoes are tender. Using a stick blender, carefully blend soup until smooth. (You can also transfer soup to a regular blender and puree that way, but please be careful pouring the very hot soup!) Stir in half and half, cheese, and sour cream, and return to a simmer. If soup is thicker than you would like, stir in up to 1/2 c. milk and return to a simmer. Sprinkle bacon and green onions over individual servings if desired.

For no chew diet, omit bacon and onion garnish, or dice into very small pieces.

Chocolate-Pistachio Meringues

Chocolate-Pistachio Meringues

 

 

4 large egg whites (1/2 cup), at room temperature

1/4 teaspoon salt

3/4 cup sugar

4 ounces bittersweet chocolate, chopped (1/4 in.), or 3/4 cup miniature chocolate chips

3/4 cup (about 3 oz.) shelled unsalted roasted pistachios, chopped

1 teaspoon grated orange peel

 

Line two 10-by-15-inch baking sheets with cooking parchment or silicone baking liners. In a bowl, with an electric mixer at medium-high speed, beat egg whites and salt just until stiff (but not dry) peaks form, 2 to 4 minutes. Reduce speed to medium and add sugar gradually, beating until it has dissolved and whites are glossy and like marshmallow creme in texture, about 3 minutes. With a flexible spatula, gently fold in chocolate, pistachios, and orange peel. Drop mixture in tablespoon portions about 1 inch apart on baking sheets. If desired, swirl the back of a spoon (or your finger) around cookies to shape.

Bake in a 250° regular or 225° convection oven until meringues appear set and are just beginning to turn pale gold at edges, about 50 minutes, switching baking sheet positions halfway through baking. Turn off oven and leave cookies inside on sheets until dry in the center (break one to test), at least 4 hours or up to 12. Store airtight at room temperature up to 2 weeks.

Crunchy Napa Cabbage Slaw

Crunchy Napa Cabbage Slaw

 

2/3 cup slivered almonds

8 cups (about 1 lb.) coarsely shredded napa cabbage

12 ounces snow peas, strings removed, rinsed and thinly sliced

1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions (including green tops)

1 1/3 cups lightly packed fresh cilantro leaves, rinsed

Creamy soy dressing

 

Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to 9 minutes. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

 

Creamy soy dressing

 

3 tablespoons white wine vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 clove peeled and minced garlic

1/2 teaspoon Asian sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon cayenne

1 cup mayonnaise

 

In a small bowl, combine white wine vinegar, sugar, soy sauce, garlic, Asian sesame oil, ground ginger, and cayenne; stir until sugar dissolves. Gradually whisk in mayonnaise, stirring until blended.

Artichoke and Sun-dried Tomato Chicken

Artichoke and Sun-dried Tomato Chicken

 

2 tablespoons olive oil

4 boned skinned chicken breast halves (8 oz. each)

2 large shallots, minced

3 garlic cloves, minced

1/2 cup reduced-sodium chicken stock

8 ounces marinated artichoke hearts, halved

1/4 cup sliced oil-marinated sun-dried tomatoes

About 1/2 tsp. salt

About 1/4 tsp. freshly ground black pepper

1/4 cup sliced basil

1/4 cup freshly and finely shredded parmesan

 

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate. Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with sliced basil and parmesan.

Lemon-Garlic Shrimp Skewers

Lemon-Garlic Shrimp Skewers

 

2 tablespoons kosher salt

2 tablespoons sugar

2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained

1/4 cup olive oil

1/4 cup chopped parsley

1 tablespoon grated lemon peel

2 or 3 cloves garlic, peeled and minced

1/2 teaspoon fresh-ground pepper

Lemon wedges

 

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa

 

2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)

1 teaspoon minced or pressed garlic

Salt and pepper

2 teaspoons vegetable oil

1/4 cup sake

2 tablespoons soy sauce

3/4 cup finely chopped tomatoes

2 tablespoons finely chopped green onion

1 tablespoon chopped fresh cilantro

1 tablespoon lemon juice

6 to 8 slices peeled avocado (3 to 4 oz. total)

 

Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

Warm Piquillo Peppers with Goat Cheese, California Raisins and Moscatel Vinaigrette

Piquillo Peppers

8 whole roasted piquillo peppers

1-1/2 cups soft goat cheese

1/2 cup toasted pine nuts

1/2 cup California golden raisins, soaked in water for 3 to 4 hours

3 tablespoons finely snipped fresh chives

3 tablespoons finely chopped fresh basil

1/2 teaspoon piment d’Espelette or freshly ground black pepper

1/4 cup heavy cream

Moscatel Vinaigrette

3-1/2 tablespoons Moscatel vinegar or balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

3 tablespoons California golden raisins, soaked in water for 3 to 4 hours

Garnish

4 small handfulls micro-greens

Freshly snipped chives

Piquillo Peppers: Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside. Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture. Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes. Moscatel Vinaigrette: Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside. To Serve:  Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate. Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.

Chicken with Pepper Relish

Chicken with Pepper Relish

 

4 boned, skinned chicken breast halves (about 6 oz. each)

Salt and pepper

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 cloves garlic, peeled and minced

1 1/2 pounds red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and cut into 1/2-inch pieces

3 tablespoons sherry vinegar

1/4 cup chopped pitted Spanish-style green olives

1 tablespoon drained capers

 

Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest part (cut to test), about 8 minutes total. Transfer chicken to a plate. Pour remaining 1/2 tablespoon olive oil into pan. Add shallots and garlic and stir often until fragrant but not browned, 1 to 2 minutes. Add peppers and stir frequently until slightly soft, 1 to 2 minutes. Add vinegar, olives, capers, and the chicken. Cover, lower heat to medium-low, and cook until peppers are soft and chicken is no longer pink in the center of the thickest part (cut to test), 5 to 8 minutes longer. Add salt and pepper to taste. Transfer each breast half to a plate and spoon peppers and juices evenly over warm chicken.

White Bean Soup with Greens

White Bean Soup with Greens

 

1 1/2 pounds Swiss chard, escarale, or beet greens, trimmed

6 cups chicken broth

1 clove garlic, crushed

1 cup cooked white beans

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Grated Parmesan cheese, for garnish

Red-pepper flakes, for garnish

 

Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible. (This can be done several hours before cooking in the soup. It is not necessary to cut the greens, because they will break apart while they cook in the soup.)  Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans, place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste. (Do not add the salt before the soup has finished cooking, or it may become too salty.)  Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Turkey Pasta with Bacon and Cranberry Sauce

Turkey Pasta with Bacon and Cranberry Sauce

 

2 teaspoons cornstarch

1 cup fat-skimmed chicken broth

1/2 cup pecan halves

1/4 pound sliced bacon, chopped

1 onion (1/2 lb.), peeled and chopped

3/4 pound dried bow-tie pasta

3/4 cup cranberry sauce or relish (purchased or homemade)

2 cups bite-size pieces skinned cooked turkey

1/4 cup minced parsley

salt and pepper

 

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth. While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside. Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes. While pasta cooks, add cranberry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm. Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.

Sicilian-style Strata

Sicilian-style Strata

 

1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes

4 ounces thick-sliced prosciutto or ham, diced

1/4 cup chopped canned roasted red peppers

1/4 cup thinly sliced green onions

1/2 cup grated parmesan cheese

1 can (14 1/2 oz.) chopped tomatoes

1/4 cup pitted black olives, coarsely chopped

1/2 cup shredded mozzarella cheese

6 large eggs

3 cups milk

2 teaspoons dried Italian seasoning blend

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped parsley

2 tablespoons drained capers

 

Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day. Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored

1 onion (about 8 oz.), peeled and finely chopped

3/4 cup balsamic vinegar

1/2 cup firmly packed brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

Lemon cheese (recipe follows)

Olive-oil toast (recipe follows)

About 2 cups arugula leaves, stemmed, rinsed, and drained

Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

Deviled Potato Salad with Sausage

Deviled Potato Salad with Sausage

8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces

3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons brown sugar

1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick

2 fully cooked sausages (about 10 oz. total)

1/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup pitted black olives, coarsely chopped

1/4 cup minced parsley

Salt and pepper

 

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until crisp-tender, 1 to 2 minutes. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes. Drain. Meanwhile, in a small bowl, mix olive oil and brown sugar. Place onion slices and sausages on a baking sheet and brush generously with brown sugar mixture. Broil 6 inches from heat until onions and sausages are lightly browned and onions are tender when pierced, 8 to 10 minutes. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1/2 inch thick. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley. Mix gently to coat, adding salt and pepper to taste. Serve warm, or chill until cold, about 2 hours.

Persimmon-Cranberry Tarts

Persimmon-Cranberry Tarts

 

2 frozen puff pastry shells, thawed

2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.)

2 tablespoons fresh or frozen cranberries, rinsed

4 teaspoons sugar

4 teaspoons currant jelly

Crème fraîche or lightly sweetened softly whipped cream

 

On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet. Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart. Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.

Roasted Kale with Preserved Lemons

Roasted Kale with Preserved Lemons

 

1 1/4 pounds dinosaur or curly green kale (about 2 bunches), rinsed

2 tablespoons olive oil

Salt and pepper

3 tablespoons chopped preserved lemons (see notes) or 1 tablespoon slivered lemon peel

 

Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish). Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Fennel-Orange Salad with Green Olives

Fennel-Orange Salad with Green Olives

 

4 navel oranges (about 8 oz. each)

1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded

2 tablespoons extra-virgin olive oil

Salt and fresh-ground pepper

1/2 cup pitted green olives

 

Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate. Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges. Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

Halibut Roasted on a Bed of Salt

Halibut Roasted on a Bed of Salt

 

About 5 cups coarse sea salt

6 pieces halibut (6 to 8 oz. each; 1 1/2 in. thick), rinsed and patted dry

Salt and pepper

1 tablespoon olive oil

About 1 cup lightly packed fresh thyme sprigs, rinsed

About 1 cup lightly packed fresh oregano sprigs, rinsed

20 fresh or dried bay leaves

1 Meyer or regular lemon, rinsed and thinly sliced crosswise

Herb oil

 

Spread salt level (about 1 in. deep) in a 5- to 6-quart oval or 9- by 13-inch rectangular baking dish. Heat in a 450º regular or convection oven until very hot, about 20 minutes. Meanwhile, sprinkle one side of halibut lightly with salt and pepper. Pour olive oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, place fish pieces in pan, seasoned side down, without crowding; work in batches if necessary. Cook until lightly browned on the bottom, about 2 minutes. Remove baking dish from oven and distribute thyme and oregano sprigs, bay leaves, and all but three of the lemon slices evenly over hot salt (some salt will still be visible). Set halibut pieces browned side up over herbs and salt, spacing evenly. Cut reserved lemon slices in half and place half a slice on each piece of fish. Bake until fish is opaque but still moist- looking in center of thickest part (cut to test), 15 to 20 minutes. Serve with herb oil to drizzle over fish to taste.

 

Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée

 

1 package (2 1/4 teaspoons) active dry yeast

About 1 teaspoon salt

About 1/4 cup olive oil

3 1/2 to 3 3/4 cups all-purpose flour

8 ounces thick-cut bacon, chopped

About 1/4 cup yellow cornmeal

1 1/3 cups shredded parmesan or manchego cheese

12 large eggs

Pepper

1 tablespoon red wine vinegar

3 ounces baby spinach (about 2 cups), rinsed and crisped

3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped

 

In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.

Smoked Salmon and Cream Cheese Roll-ups

Smoked Salmon and Cream Cheese Roll-ups

 

2 pieces soft lahvosh or flatbread (about 13 by 18 in. each)

1 carton (8 oz.) whipped cream cheese

2 tablespoons chopped parsley

Salt and pepper

12 ounces thin-sliced smoked salmon

1 English cucumber (about 8 oz.), rinsed and very thinly sliced

3/4 cup very thinly sliced red onion (about 4 oz.)

 

Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon. Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter

Pears and Dates with Vanilla-Orange

Pears and Dates with Vanilla-Orange

 

1 pint regular or low-fat plain yogurt

1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract

2 tablespoons frozen orange juice concentrate

1 tablespoon honey

5 ripe Bartlett pears (about 2 1/2 lb. total), rinsed

8 ounces fresh Medjool dates (about 10), pitted and chopped

 

Spoon yogurt into a bowl. Scrape seeds from vanilla bean into yogurt (reserve pod for other uses). Stir in orange juice concentrate and honey until well blended. Peel and core pears; cut lengthwise into 1-inch-thick slices. Arrange pears and dates in bowls and top each with about 1/4 cup vanilla-orange yogurt.

Shrimp Toast (Ha Toe See)

Shrimp Toast (Ha Toe See)

1 tsp. Salt

1/2 lb. Shrimp; fresh; raw

2 T. Sherry

6 sl White sandwich bread

1 sm Egg; lightly beaten

2 Fresh pork fat pieces

2 Green onion stalks; chop

8 Water chestnuts

Sesame seeds

3 T. Cornstarch

Paprika

Leave bread out on a platter for 2 hours to dry. Trim crusts and cut each slice into 4 squares. Shell, devein and clean shrimp. Mince them into a fine, pulp like paste. Chop pork fat and water chestnuts until fine. Then mix with shrimp, green onions, salt, sherry, cornstarch and beaten egg. Mix well and spread mixture on the bread, making a slight mound on each piece. Sprinkle sesame seeds and paprika on the filling and press lightly so they adhere to the mixture. COOKING: Heat 4 cups of oil in the wok. Drop bread, shrimp side down, into oil and fry for 30 seconds. Turn and fry on the other side for another 30 seconds. (This is estimated time, since it depends on how hot the oil is. Use your judgment.) Both sides should be golden. Drain on paper towel and serve hot. DO AHEAD NOTES: Deep fry bread and mixture until it becomes a light beige color, then cool and freeze. To reheat, preheat oven at 350 degrees, place frozen toast in a single layer on a cookie sheet and heat for 12 minutes. If toast already is thawed, reheat for 5 to 6 minutes. The toast will become a deeper brown as its reheated. COMMENTS: Another way to serve this toast is by cutting each piece of bread diagonally into 2 triangles and spread on mixture. Top with a halved prawn in a lemon twist fashion and deep fry as usual. Arrange toast on a round platter, pin wheel fashion. Top with cherry tomatoes or parsley sprigs in the center of the pinwheel.

Scallops and Chinese Radish Balls

Scallops and Chinese Radish Balls

 

1 ½ oz. dried Scallops

1 ½ C. Hot Chicken Broth

2 Chinese Radishes, about 2 lb.

2 T. Peanut or Vegetable Oil

1 slice Ginger Root

½ tsp. Salt

1 T. tapioca starch dissolved in 1 ½ T. Water

 

Soak dried scallops in ½ cup hot broth for about 30 minutes. Steam scallops with broth for about 30 minutes. When cool, shred scallops with fingers. Save broth for later use. Use a small melon ball scoop to cut the radishes into about 30 small balls. In a pot of boiling water, cook radish balls about 10 minutes; drain and soak in cold water. Heat oil in wok over medium-high heat. Add ginger and radish balls and stir fry a few seconds. Add shredded scallops with their broth, the rice wine, salt and remaining 1 C. broth. Cook over low heat 1 minute. Stir in tapioca starch mixture and cook briefly, until thickened. Dried Shrimp can be substituted for the dried Scallops. Prepare the same way, but do not shred. From: Dim Sum Made Easy