Kristen's Recipes – Page 291 – (Sometimes) Healthy Recipes

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

June 14, 1998 Kristen

8 garlic cloves

3 T. chopped fresh thyme leaves

2 T. chopped fresh rosemary leaves

2 T. chopped fresh parsley leaves

1/2 tsp. freshly ground black pepper

1 T. coarse salt

3 T. olive oil Paste

a 7- to 8-lb. leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 lb. boneless)

1 lemon

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Prepare grill. Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125Â°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425Â°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125Â°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes. Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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Ina Gartenâ€™s Delicious Lemon Parmesan Roasted Broccoli

June 13, 1998 Kristen

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.Â Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Â Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

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Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti

June 12, 1998 Kristen

Coarse salt

1 lb. thin spaghetti

1 lb. small shrimp, deveined and peeled, tails removed

2 tsp. lemon zest plus the juice of 1/4 lemon

1/4 C. extra virgin olive oil

6 garlic cloves, minced

1 pint cherry tomatoes, halved

4 scallions, thinly sliced on angle

1/4 C. white vermouth or 1/3 C. dry white wine

2 handfuls fresh flat-leaf parsley

20 fresh basil leaves, torn or shredded

Course black pepper

Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente. Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.

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Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

June 11, 1998 Kristen

3 T. Lemon Juice

2 T. Olive Oil

Â½ tsp. dried Oregano

Â¼ tsp. Pepper

1 clove Garlic, pressed or minced

1 Â½ lb. boneless Top Sirloin Steak, about 1â€ thick

1 C. halved red and yellow Cherry Tomatoes

2 Green Onions, thinly sliced

2 T. Butter

6oz. Portabella or Crimini Mushrooms, sliced

In large Ziploc bag combine lemon juice, oil, oregano, pepper and garlic, shake to blend well.Â Place steak in bag; seal then turn to coat steak on all sides.Â Refrigerate at least 3 hours or up to 24 hours.Â About 15-20 minutes before cooking, remove it from bag and set aside, reseving marinade.Â Combine tomatoes and green onion in small bowl, set aside.Â Preheat grill pan over medium high heat until hot.Â Add steak to pan and cook six minutes; turn steak over and reduce heat to medium.Â Continue cooking until steak is well browned on second side and done to your liking (about six minutes more for medium rare).Â Meanwhile heat 10â€ skillet over medium high heat.Â Add remaining butter and wait one minute.Â Add mushrooms and cook, stirring often, until tender and lightly browned, about 5 minutes.Â Add reserved marinade and cook until almost all liquid has evaporated.Â Cut steak across grain into thin slanting slices.Â Spoon mushrooms over steak; garnish with tomatoes.

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London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

June 10, 1998 Kristen

1 T. Worcestershire Sauce

1 T. Red Wine Vinegar

2 tsp. Hot Sauce

1 ½ lb. London broil (1 ½” thick Shoulder Steak)

Pepper

2 lb. Very Small Red or White Bliss Potatoes

Salt

½ C. fresh Flat Leaf Parsley, chopped

3 T. fresh Dill, chopped

3 T. Butter

3 T. EVOO

12 Crimini Mushrooms cut in half

½ tsp. crushed Red Pepper Flakes

3 cloves Garlic, chopped

1 large Zucchini, cut into quarters lengthwise, then cut into chunks about the same size of the mushrooms

Preheat broiler. In a small bowl, combine Worcestershire, vinegar and hot sauce. Brush steak with mixture and sprinkle liberally with pepper. Let the steak sit and marinate 5 to 10 minutes. Place potatoes in a sauce pot and cover with cold water. Place over high heat and bring up to a boil. Add some salt and cook until potatoes are tender 10 – 12 minutes. Drain potatoes, return to hot pan and let sit a minute or two to dry. Add half parsley, the dill, butter, salt and pepper. Preheat a large skillet over medium high heat with the EVOO. Add mushrooms and cook stirring occasionally for 4 to 5 minutes until nicely brown. Add red chili flakes, garlic and zucchini and season with salt. Cook until zucchini are tender and starting to brown. White vegetables cook, broil the steak on the top rack for 6 minutes on each side for medium rare to medium doneness. Remove from broiler and allow to rest a few minutes. Very thinly slice meat on an angle against the grain – the thinner the better! Add remaining parsley to mushroom mixture and stir to combine. Transfer to a serving platter and serve with meat and potatoes.

Wild Leek Pasta Sauce for One

June 10, 1998 Kristen

1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

Marinated Flank Steak with Mushroom Ragout and Herb Salad

June 9, 1998 Kristen

Marinade:

1/4 C. vegetable oil

1/2 C. dry red wine

1/4 C. soy sauce

2 T. red wine vinegar

1 T. Worcestershire sauce

1 T. Creole mustard (or other grainy mustard)

1 T. fresh thyme leaves

2 1/2 lb. flank steak

Mushroom Ragout:

3 T. olive oil

3 T. butter

1 medium sweet onion, minced (about 1 C.)

2 garlic cloves, minced

1/4 pound fresh white mushrooms (about 1C.)

3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 C.)

2 T. fresh thyme, finely chopped

3 T. soy sauce

1/4 C. medium-dry sherry

2 T. red wine vinegar

1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped

Herb Salad:

1/2 C. fresh parsley leaves

1/4 C. torn basil leaves

2 T. chopped chives

1 T. fresh thyme leaves

1/8 C. fresh marjoram leaves

1 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground black pepper

Flank Steak:Â Combine all ingredients for marinade in a re-sealable plastic bag. Marinate steak for 1 to 3 hours in the refrigerator.

Mushroom Ragout:Â Heat olive oil and butter in a heavy skillet. Add onion and cook, stirring, until onion is softened. Add garlic and cook until garlic is fragrant, about 1 minute. Add mushrooms and cook until the liquid they give off is evaporated and the mushrooms begin to brown. Add thyme, soy sauce, sherry and vinegar and boil until liquid is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.

Preheat a grill or the broiler. Remove the steak from the marinade and pat it dry. Grill or broil steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

Herb Salad:Â Combine all of the herbs in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss well.

Cut the steak across the grain into thin diagonal slices. Serve with the ragout and top with a little bit of the herb salad.

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Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

June 8, 1998 Kristen

Salt

1 1/2 lb. ground chicken

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 tsp., 1/3 palm full, fennel seeds

1/4 C. tender sun-dried tomatoes (available in pouches or tubs in produce section)

1 C., 20 leaves fresh basil, divided

2 T. extra-virgin olive oil, plus some to drizzle

4 cloves garlic, minced

1 medium onion, finely chopped

1/2 tsp. crushed red pepper flakes, eyeball it in your palm

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

Pepper

1 lb. gnocchi, potato dumplings, from refrigerated or frozen foods section of market

Grated Parmigiano-Reggiano or Romano, 1/2 C. â€“ a couple of handfuls, plus some to pass at table

Crusty bread, to pass at table

Peppery Salad, recipe follows

Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.

Peppery Salad

2 tsp. steak seasoning

2 T. red wine vinegar, eyeball it

1/4 C. extra-virgin olive oil, eyeball it

6 large radishes, thinly sliced

1 green Italian cubanelle pepper, seeded and very thinly sliced

4 scallions, chopped on an angle

1 C. chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well

2 bunches, 6 C., arugula, cleaned and trimmed, coarsely chopped

Handful flat-leaf parsley, coarsely chopped

Salt

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

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Mostly Green Curry Chicken over Coconut Jasmine Rice

June 7, 1998 Kristen

1 1/2 C. chicken stock or broth

1 13.5oz can coconut milk

1 C. jasmine rice

3 T. vegetable or canola oil

4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces

1 green bell pepper, cored, seeded and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno pepper, cut in half and seeded

3″ piece of fresh ginger, peeled and finely grated

2 C. broccoli florets

Zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. flat-leaf parsley, chopped

1 C. frozen peas

Hot sauce, to taste

In a sauce pot, combine 1 C. chicken stock, 1/4 C. coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve. While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.

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Wild Leek Biscuits with Cracked Coriander Seeds

June 6, 1998 Kristen

3/4 cup chilled buttermilk

3/4 cup thinly sliced ramps (approx. 25 grams)

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

6 T. (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces

1 large egg, beaten (for glaze)

1/2 tsp. coriander seeds, cracked

Preheat oven to 425Â°F/215Â°C.Â Mix flour, baking powder, salt, and pepper in a large bowl. Add butter and break down the butter with your fingers, until a fine meal forms. You can also use a food processor for this if you wish. Add buttermilk/ramps stirring until dough forms. Turn dough out onto lightly floured surface and press out to 7-inch round, about 1/2 inch thick. Â Using 2-inch diameter biscuit cutter dipped in flour, or a glass, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer rounds to baking sheet lined with parchment paper. Brush biscuit tops with some of egg and sprinkle with cracked coriander seeds. Bake biscuits until golden brown (between 15-20 minutes). Serve warm with butter.

Omelet of Three Cheese with Red, White and Green Onion Salsa

June 5, 1998 Kristen

Salsa:

1/4 C. each finely diced Red Onion, White Onion and Scallions (including 1â€ green)

1 Tomato, finely diced

1 T. minced Pickled Jalapeno Pepper

Juice of 1 Lime

1 T. minced Cilantro

Salt and pepper

Omelet:

2 rounded T. shredded Pepper Jack Cheese

2 rounded T. Parmesan Cheese

2 rounded T. Goat Cheese, crumbled

4 Large Eggs

4 tsp. Water

2 T. Butter

In small bowl mix together onions, tomato, jalapeno, lime juice and cilantro.Â Season to taste with salt and pepper and set aside.Â In a bowl combine cheeses.Â In a separate bowl beat 2 eggs with 2 tsp. water and salt and pepper to taste.Â Heat a well seasoned omelet pan over medium-high heat.Â Add 1/2 to 1 T. butter and swirl to coat sides and bottom with melted butter.Â Pour in egg mixture and shake the skillet over heat to spread eggs out evenly.Â Once bottom begins to set, sprinkle with half of cheese mixture and rapidly jerk skillet towards you until omelet begins to roll over on itself.Â Tilt the skillet with one hand, using a fork with the other to roll the omelet over once more.Â Tilt out onto heated serving plate.Â Repeat with remaining egg, butter and cheese to make a second omelet.Â Garnish with salsa and serve.

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Oatmeal Cranberry White Chocolate Chunk Cookies

June 4, 1998 Kristen

2/3 C. butter or margarine, softened

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINSâ„¢ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.Â Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINSâ„¢ sweetened, dried cranberries and white chocolate chunks.Â Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

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Caramelized Onion, Gruyere, and Bacon Spread

June 3, 1998 Kristen

1 tablespoon butter

1 tablespoon olive oil

3 1/2 cups chopped onion

1/4 teaspoon kosher salt

2 ounces Gruyere cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 bacon slices, cooked and crumbled

Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and sauté© 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown. Cool slightly. Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden brown and bubbly. Sprinkle with remaining 1 tablespoon chives.

Orzo Salad with Marinated Mushrooms and Edamame

June 2, 1998 Kristen

1/2 C. white wine vinegar

1 T. brown sugar

1 T. fresh thyme leaves

2 1/2 T. olive oil

1 T. dry sherry

1 1/2 tsp. salt

1 tsp. dry mustard

1/2 tsp. freshly ground black pepper

2 garlic cloves, minced

1 bay leaf

7 C. quartered mushrooms (about 1 lb.)

2 C. frozen blanched shelled edamame (green soybeans), thawed

1 C. chopped red bell pepper

2 C. cooked orzo (about 1 C. uncooked rice-shaped pasta)

Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

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Sweet Onion, Gruyere and Bacon Quiche

June 1, 1998 Kristen

6 slices of bacon

1 medium onion, chopped

2 teaspoons olive oil

3 large eggs

3/4 cup cream

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup grated gruyere cheese

1 pie crust

Place oven rack in lower third of oven. Heat oven to 425F. In a large skillet, heat the olive oil. Add bacon and onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Set aside to cool.

In a mixing bowl, whisk the eggs. Add cream, cornstarch, pepper, salt and nutmeg, then whisk to combine. Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top. Bake the quiche for 30 minutes, or until golden brown on top and set in the center. Transfer to a rack to cool before slicing. Â Enjoy!

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

May 31, 1998 Kristen

1/2 C. bread crumbs

1/2 C. parmigiano reggiano (grated)

1 tsp. oregano

1 lb. zucchini (sliced into sticks and pat dry)

Salt and pepper to taste

1 egg (lightly beaten)

Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

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Pinchos Jamon con Datil y Queso – Bacon Wrapped Dates with Cheese

May 30, 1998 Kristen

16 Dates, seeds removed

16 pieces Goat Cheese, about 1.5 x 3/8 x 3/8 inches

16 strips Bacon, or raw ham like Serrano Ham

Toothpicks

Olive Oil, for frying

Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start. Cut a Date open lengthwise, remove the seed if there, and stuff the date with a piece of the Goat Cheese. Roll a strip of the Streaky Bacon around the stuffed date and fix the whole thing tight with a toothpick. If preparing ahead, place the Date and Bacon pinchos on a cold plate and store them in the fridge until you use them. Before you fry these Bacon pinchos, take them out of the fridge and allow them to get to room temperature. In this way the Cheese will melt more easily without having to fry the Bacon too much. Fry the Bacon pinchos in a fair layer of Olive oil, turning them regularly, until the Cheese starts to melt. Serve when still warm! ¡Buen Provecho!

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Ramp-Sesame Pancakes with Miso Dipping Sauce

May 29, 1998 Kristen

1/4 cup all-purpose flour, plus more for rolling out

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

1 cup boiling water

About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup

Bacon fat, peanut oil, or canola oil

For Miso Dipping Sauce

3 tablespoons yellow or brown miso paste

1 tablespoon rice wine vinegar or lemon juice

2 teaspoons honey

3 dashes toasted sesame oil

Freshly ground black pepper

Ground cayenne pepper (optional)

For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.

Quick Cheese Bread with Bacon, Onion and Gruyere

May 28, 1998 Kristen

5 slices Bacon

1/2 C. minced Onion

3 oz. Parmesan cheese, shredded on the large holes of box grater (about 1 C.)

3 C. (15 oz.) unbleached all-purpose flour

1 T. baking powder

1/4 tsp. cayenne

1 tsp. salt

1/8 tsp. ground black pepper

4 oz. Gruyere cheese, cut into 1/2-inch cubes

1 large egg, beaten lightly

3/4 C. sour cream

Chop 5 oz. (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 T. fat from the skillet. Add 1/2 C. minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 C. of the Parmesan evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the gruyere, breaking up clumps; stir in bacon and onion. In a medium bowl, whisk together the milk, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 C. Parmesan evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

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Fiddleheads with Artichokes and Wild Leeks

May 27, 1998 Kristen

1 T. olive oil

3 or 4 wild leeks, chopped

6 mushrooms, chopped

2 ounces white wine

2 ounces vegetable stock

1 ounce of lemon juice (optional)

1 cup or so of fiddleheads

3/4 cup or so of artichoke hearts

Parmesan cheese for garnish (optional)

In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes. Â Garnish with shaved Parmesan cheese.

Rachel Allen’s Quick Roast Chicken with Lemon and Spices

May 26, 1998 Kristen

1 chicken, jointed into 8 pieces

Grated rind and juice of 1 lemon

1 head of garlic, peeled but cloves left whole

Seeds of 10 green cardamom pods, crushed

1 tsp. ground coriander seeds

¼ – ½ tsp. chilli flakes

½ tsp. ground turmeric

3-4 T. olive oil

Basmati rice, to serve

Put the chicken pieces into a bowl. In a separate bowl, mix the rest of the ingredients together, and then add to the chicken. Toss with your hands to cover the chicken with the spicy marinade. Leave to marinade for 1-2 hours if possible. There two ways to cook chicken here. You could cook it directly in the spicy marinade for 1 hour at 300F. This results in giving everyone a lovely spicy gravy to pour over the chicken when eating. Or you could cook the chicken quite quickly without the marinade in the oven preheated to 450F for 25 minutes. This will give a crispy result without much juice, but delicious all the same. Either way, sprinkle salt over the chicken just before it goes in the oven. If you put the salt in the marinade from the beginning the chicken tends to dry out a bit. Serve with basmati rice.

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Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

May 25, 1998 Kristen

2 1/4 lb. pork tenderloin

2 lemons, zested and juiced

1/2 T. freshly ground black pepper, coarsely ground

4 cloves garlic, chopped

2 sprigs fresh rosemary leaves stripped and finely chopped

7 T. extra-virgin olive oil (EVOO)

Coarse salt

3 slices country style bread , thick slices, cut into cubes

3 T. Â Mayonnaise, heaping T.

1/2 C. Parmigiano-Reggiano cheese, grated

2 large romaine lettuce hearts, chopped (or 8-10 C. mixed greens)

Preheat the oven to 500Ã‚Â°F. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 T. of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil. To make the croutons, preheat a medium skillet over medium-high heat with 2 T. of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 T. of EVOO, season with pepper and stir in the grated cheese. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

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Rainbow Trout with Wild Leeks

May 24, 1998 Kristen

1 fillet of rainbow trout

6 wild leeks, chopped (ramps)

1 T. olive oil

1 T. pine nuts

Juice of 1/2 a lemon, or to taste

1 T. fresh thyme

Salt and pepper to taste

Preheat oven to 350F. Place fish in an oven proof pan. Set aside. In a small bowl, mix the rest of the ingredients. Spread evenly over the fish and place in the oven. Bake until the fish is cooked through, about 15 or 20 minutes, depending

Sautéed Salmon or Trout with Shallots, Ginger & Lime

May 23, 1998 Kristen

1/2 C. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

4 steelhead salmon, salmon-trout or trout (about 3/4 lb. each), split and boned, heads and tails removed

4 T. Olive Oil

1/4 C. Butter

1/4 C. minced Shallots

2 tsp. peeled minced Fresh Ginger

1 T. Sesame Seeds

1 T. Lime Juice

1 T. Soy Sauce

Steamed and Buttered Bok Choy as accompaniment

Combine flour, salt and pepper on a plate. Lightly dust fish with flour and set aside. Pour 2 T. oil in a large skillet and heat over high heat until hot. Sauté half the fish for 3 minutes a side. Keep fish warm while cooking remaining fish in remaining oil. Drain oil from pan; add butter, shallots, ginger and sesame seeds. Cook, stirring constantly, over medium heat for 2 minutes. Add lime juice and soy sauce and cook, stirring, another minute. Spoon sauce over fish and serve with buttered bok choy.

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Sautéed Chicken Breasts with Fresh Herbs and Ginger

May 23, 1998 Kristen

2 T. vegetable oil, like soy or peanut

2 boneless, skinless chicken breast halves, about 6 oz. each

Kosher salt and freshly ground black pepper

Juice of 1/2 lime (about 1 tablespoon)

3 T. chicken broth, homemade or low-sodium canned

2 tsp. finely grated ginger

1/4 C. packed fresh basil leaves, torn

2 T. packed fresh mint leaves, torn

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate. Add the lime juice to the skillet and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine. Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

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Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

May 22, 1998 Kristen

Salmon and Ragout:

2 lb. salmon fillets, sliced into 3-oz. slices

Salt and freshly ground black pepper

1 lemon, juiced

1 tsp. Â Worcestershire sauce

Olive oil

1 lb. assorted wild mushrooms

1 T. butter, plus 7 T.

1/4 C. chopped shallots

1/2 C. Madeira

1/2 C. reduced veal stock

1/2 C. heavy cream

1 sprig fresh thyme

1 sprig fresh chervil

Potato Croquettes, recipe follows

Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. SautÃ© the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 C. of olive oil to lightly smoking. Add cleaned and cut mushrooms and sautÃ© on high heat until light brown. Remove from skillet and add 1 T. butter and chopped shallots. SautÃ© until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.

Potato Croquettes:

3 large baking potatoes, like russets, peeled

1/4 lb. butter

4 egg yolks

Salt and freshly ground black pepper

Nutmeg

1 whole egg

1 C. Oregon hazelnuts, finely chopped

2 C. white bread crumbs

1/2 C. white flour

4 C. canola oil, for frying

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

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Oregon

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

May 21, 1998 Kristen

3 Golden or Red Delicious apples, peeled and chopped

2 tsp. lemon juice

1 C. apple cider

3 T. brown sugar

1/2 tsp.Â ground cinnamon

1 C.Â prepared whole berry cranberry sauce, store bought or homemade

3 C. smashed or leftover mashed potatoes*

Water or milk, as needed to thin potatoes

2 C. grated Cheddar

2 scallions, finely chopped

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and pepper

Drizzle vegetable oil

Butter pats

Paprika, to garnish, optional

Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.Â Â Heat a large nonstick skillet over medium heat. Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.Â Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.Â Serve potato-cheddar cakes with warm cran-apple sauce for topping. * To make fresh smashed potatoes, cook off 2 1/2 lb. of small new skin potatoes until tender and smash them up with some milk or stock and butter, salt and pepper to taste.

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Scallops Bonne Femme and Spinach with Crispy Prosciutto

May 20, 1998 Kristen

5 T. extra-virgin olive oil, divided

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 lb. triple washed spinach, stems removed

Place oven rack at center of oven and preheat broiler.Â Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.Â In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.Â Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.Â While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.Â Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

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Salsa Stoup and Double Decker Baked Quesadillas

May 19, 1998 Kristen

2 T. vegetable oil, plus some for brushing the tortillas

2 jalapeno peppers, seeded and chopped

1 green bell pepper, cored, seeded, and chopped

1 large onion, chopped

3 celery ribs, chopped with greens

3 garlic cloves, chopped

salt and freshly ground black pepper

1 28oz can stewed tomatoes

1 28oz can crushed tomatoes

2 C. vegetable or chicken stock or broth

3 T. chopped fresh cilantro

6 6-8″ flour tortillas

1 C. shredded cheddar

3 scallions, chopped

1 C. shredded pepper jack

sour cream, for garnish

Preheat the oven to 300. Heat a medium soup pot over medium-high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro. Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.

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Ricotta Pasta with Sausage, Grape Tomatoes, Peas, and Basil

May 18, 1998 Kristen

1 lb. penne

2 C. ricotta cheese

2 T. unsalted butter, cut into small pieces

1/2 C. Parmigiano Reggiano

2 T. extra-virgin olive oil (I omitted)

1 medium onion (I omitted)

1 C. frozen green peas

A generous handful of fresh leaf parsley, finely chopped (I omitted)

Coarse black pepper

Coarse salt

20 fresh basil leaves, shredded or torn

1 C. halved grape tomatoes (1/2 pint)

1 1lb bulk Italian sweet sausage

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta to al dente. Place the ricotta, butter, and Parmigiano in a large bowl. (I omitted this step) Heat a small skillet over medium. Add the EVOO and onions and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses to melt butter evenly and coat the pasta with the cheeses. Season with salt and pepper. Top with peas, basil, and halved tomatoes. Toss and serve at the table.

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Pork Chops with Raspberry and Sweet Onion Sauce

May 17, 1998 Kristen

4 Center Cut Pork Chops

6 T. unsalted butter (reserve 3 T.)

Salt and pepper

Flour for dredging

3 T. olive oil

2 med. Vidalia onions (thinly sliced)

2-3 C. chicken stock (reserve 1 C.)

2 T. red wine vinegar

1 T. balsamic vinegar

1 T. dark brown sugar, packed

2 C. fresh raspberries (reserve 1/2 C.)

Preheat oven to 350 degrees F. Heat olive oil and 3 T. of butter in an oven-proof skillet large enough to hold all of the chops. Salt and pepper the chops and dredge in flour. Shake off any excess. Brown the chops in the butter and oil. Remove the chops. Cover the bottom of the skillet with an even layer of onions. Arrange the chops on top of the onions. Pour just enough stock over to come up approximately 1/4″. Cover and bake for 45 minutes. After 30 minutes check to make sure stock has not boiled away. Add more stock if necessary. The onions should caramelize to a nice golden brown color (not burnt, though). When chops are done, remove from the pan (leaving in onions). Deglaze the pan with the reserved 1 C. stock. Bring to a simmer for 2 min. Add vinegar, sugar and whisk in the reserved 3 T. butter. Add the berries and mash slightly. Reduce sauce until slightly thickened. Add salt and pepper to taste. Serve the chops with the sauce spooned over the top. Garnish with the reserved 1/2 C. raspberries.

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May 16, 1998 Kristen

2 T. Olive Oil

1 clove Garlic, crushed

Â½ tsp. Hot Red Chili Flakes

2 Sprigs Thyme, leaves only

4 oz. can or jar of White Asparagus

2 T. slivered Almonds, ground into paste with mortar and pestle

Salt & Pepper

8 slices white bread, toasted lightly

Â½ canned Pimiento, sliced into thin strips

Thyme Leaves for garnish

Add oil, garlic, chile flakes and thyme to a saucepan and bring to a boil; remove from heat and let cool.Â Place asparagus in blender and pulse until smooth.Â Pour oil into blender THROUGH a fine sieve; discard solids.Â Blend again, then add ground almonds and salt and pepper to taste.Â Cut rounds from the toasted bread.Â Mound a little bit of asparagus mix on each bread circle.Â Top with a slice of pimiento and a few thyme leaves and serve.

From Easy Tapas

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Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

May 15, 1998 Kristen

2 T. vegetable oil (twice around the pan), plus some for shallow frying

5 slices bacon, chopped

1 large onion, chopped

1 T. fresh thyme leaves, chopped (from 4 sprigs)

Salt and freshly ground black pepper

2 lb. turkey breast cutlets

1/2 T. poultry seasoning (half a palmful)

3 to 4 T. all-purpose flour

2 C. plain bread crumbs

1 lemon, zested, then cut into wedges

2 eggs

2 10-oz. boxes frozen Brussels sprouts, defrosted

1/2 C. dried cranberries

3/4 C. chicken stock or broth

1/2 C. fresh flat-leaf parsley leaves (a few handfuls), chopped

Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 T. of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

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Celery Root French Fries with Remoulade Dipping Sauce

May 14, 1998 Kristen

2 lb. whole celery root, peeled, and cut into 2-inch by 1-inch batons

1/2 C. flour, seasoned with 1 tsp. Essence, recipe follows

1 egg, beaten

1/2 C. bread crumbs, seasoned with 1 tsp. Essence, recipe follows

Salt and pepper

Oil, for frying

1/4 C. Parmesan

1/4 C. snipped chives

Remoulade Dipping Sauce:

1 C. prepared or homemade mayonnaise

2 T. minced celery

2 T. minced green onions

1 tsp. minced shallots

1 tsp. minced garlic

1 T. Creole mustard

2 T. ketchup

Salt and pepper

For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside.Â For the celery root French-fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large sautÃ© pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Adjust seasonings with salt and pepper. Garnish with the Parmesan and chives.

Essence (Emeril’s Creole Seasoning):

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

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Cranberry Apple Dumplings with Crimson Sauce Recipe

May 14, 1998 Kristen

Sauce

1 can (16 ounces) whole berry cranberry sauce

1/4 C. orange juice or water

2 T. red cinnamon candies

Pastry

1 C. plus 1 T. shortening

3 C. Gold Medal all-purpose flour

3/4 tsp. salt

6 to 7 T. cold water

Apples

4 small cooking apples (each about 3 inches in diameter), peeled and cored

4 tsp. sugar

1 egg, slightly beaten

Additional sugar, if desired

Fresh mint leaves, for garnish if desired

Heat oven to 400ÂºF. Lightly grease bottom of jelly roll pan, 15 1/2×10 1/2×1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 T. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary). Roll pastry into rectangle, 18×16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife. Place apple on each pastry square. Spoon 1 T. cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 tsp. of the sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar. Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture.

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Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

May 13, 1998 Kristen

2 T. extra-virgin olive oil, 2 turns of the pan

1/2 lb. bulk breakfast sausage, such as maple sausage

1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons

1 large red onion thinly sliced, divided

2 tsp. chili powder, 2/3 palm full

1 tsp. ground cumin, 1/3 palm full

2 tsp. ground coriander, 2/3 palm full

Salt and pepper

3 yellow vine ripe tomatoes, seeded and diced

1 small jalapeno pepper, seeded and chopped

2 to 3 T. chopped fresh cilantro, a palm full

1 lime, juiced

1/2 C. chopped flat-leaf parsley, a few handfuls

1 C. grated manchego or extra-sharp Cheddar

1 T. butter

4 large eggs

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 T.. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.Â Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.Â Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well.Â Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

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Chicken and Eggplant in Coconut and Lime Sauce

May 12, 1998 Kristen

Â¾ lb chicken breast, thinly sliced

1 large asian/chinese eggplant (local asian grocery store), thinly sliced

1 C. chopped scallions

1 tsp. Thai yellow curry paste

1 tsp. sesame oil

1/2 tsp. salt

1/2 tsp. black ground pepper

1 T. fish sauce

1/2 tsp. granulated sugar

1 1/2 C. coconut milk

1/2 C. water (optional)

Juice of 1/2 lime

2 T. canola oil for cooking

Let chicken marinate in salt, pepper and sesame oil for half an hour, at room temperature.Â Heat 1 T. canola oil in wok, on high heat. Throw in the sliced eggplant and stir-fry until eggplant is golden brown and soft. Add more oil if necessary, as eggplant tends to absorb oil very quickly. Put aside eggplant.Â Heat remaining T. of canola oil in the same wok, on high heat. Throw in the Thai curry paste, scallions and fish sauce. The wok will be smokey, so stir ingredients quickly so that it doesn’t burn. Immediately throw in the chicken and stir fry until the chicken starts to brown but the meat is not entirely cooked (still pink in the middle – later on, the sauce will cook the chicken until tender).Â While stirring the chicken, add in the sugar and the coconut milk. Stir until bubbly and add in the water if you want a thinner sauce (coconut milk tends to thicken when cooked with other ingredients). Throw in the eggplants and stir until all ingredients are well incorporated. Add in the lime juice, turn off the heat and mix for about 2 minutes. The lime will lighten up the taste (from the heaviness of the cream and the greasiness of the fried eggplant).Â Serve with steamed white jasmine or basmati rice.

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Cauliflower and Green Bean Stir-Fry with Oyster Sauce

May 11, 1998 Kristen

1 small head cauliflower (about 1 1/4 pounds) trimmed and cut into bite-size florets

4 ounces fresh green beans, cut in 1 1/2″ pieces

2 T. reduced-sodium soy sauce

1 tsp. granular sugar substitute

2 T. canola oil

2 tsp. minced peeled fresh ginger

1 garlic clove, pushed through a press

3 green onions, chopped

1/4 C. water

2 T. oyster sauce

2 T. slivered almonds

Steam or boil cauliflower and green beans 6-7 minutes, until tender; drain. Place in a large bowl, add soy sauce and sugar substitute; toss to coat.Â Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green onions soften, about 2 minutes. Add cauliflower and green beans; mix well. Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to a serving bowl; sprinkle with almonds.

Brussels Sprout and Mushroom Ragout with Herb Dumplings

May 10, 1998 Kristen

Mushroom stock (about three C.)

4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.Â Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sautÃ© until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

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Braised Hearty Greens with Chorizo and Pimentos

May 9, 1998 Kristen

8 oz. chorizo sausage, halved lengthwise and sliced 1/4-inch thick

1/2 C. thinly sliced red onion

2 1/2 pounds hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/2 C. chopped jarred pimento peppers

2 T. unsalted butter

2 T. sherry vinegar

Cook chorizo in Dutch oven over medium heat until browned, 6 to 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, and 1/2 tsp. salt. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in chorizo, pimentos, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste. Serve.

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