Chocolate Wreath Cake

12 Servings
3 c All-purpose flour
1 T Baking powder
1 T Baking soda
1 1/2 t Salt
3 c Sugar
3 c Water
6 oz Semisweet chocolate
-finely,Chopped
1 lb Unsalted butter,softened
3 Large eggs,lightly beaten
2 1/4 c Confectioners' sugar
1/2 t Vanilla extract
-Few drops green food colori
Fresh raspberries,dried
-cranberries,or cherries,
-for garnish
Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan
with a nonremovable bottom. In a large bowl, sift together the flour,
baking powder, baking soda, and salt. In a medium pot, combine the
sugar and water and bring them to a boil. Remove the pot from the
heat and stir in the chocolate and 1 stick of butter. When the
chocolate and butter have completely melted, whisk the mixture to
combine completely. Whisk in the beaten eggs. Pour about half the
chocolate mixture into the dry ingredients and whisk vigorously to
thoroughly combine the ingredients and remove any lumps. Working
quickly, add the remaining chocolate mixture and whisk to combine.
Pour the batter into the prepared pan and bake for about 60 minutes,
until a cake tester inserted in the center comes out clean. Let the
cake cool in the pan for about 15 minutes, then turn out onto a rack
to cool completely. In a medium bowl, cream together the remaining 3
sticks of butter and the confectioners' sugar, until light and
fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color
it with a few drops of the green food coloring. Put the remaining
icing in a pot, add the vanilla. Over low heat, stir the icing until
it becomes a pourable consistency. (If it overheats, causing the
butter to spearate, put the icing in the refrigerator to chill and
stir to bring it back together.) Pour the icing over the cooled cake
so that it drips down the center and outside. Cluster the red berries
in groups of 3 on top of the cake. Fill the green icing into a pastry
bag fitted with a leaf tip and pipe a few leaves around each cluster
of berries. Serves 12 to 16.

Party Ham Ring

1 Envelope unflavored gelatin
1/4 c -cold water
1 c Sour cream
1/2 c Mayonnaise
3 tb Vinegar
1/4 ts Salt
Pepper to taste
1 1/2 c Ham; cooked; diced
1 c Celery; sliced
1/4 c Parsely; chopped
3 tb Green onion; chopped
Soften gelatin in water in saucepan; bring to a boil. Blend in sour cream,
mayonnaise, vinegar, salt and pepper. Chill until thickened; whip until fluffy.
Fold in remaining ingredients; pour into 5-1/2 cup ring mold. Chill until firm

CHRISTMAS CANDY CANES

1/2 cup granulated sugar
1/2 cup crushed peppermint candy canes
or hard peppermint candies
1/2 cup (1 stick) salted butter or
margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring
Adjust two racks to divide the oven into thirds. Preheat the oven to
375 degrees. Have ready two ungreased baking sheets. In a small bowl,
mix the sugar with the crushed candy; set aside.
In a large bowl, with an electric mixer at medium-high speed, beat
together the butter, shortening, confectioners' sugar, egg, vanilla,
and peppermint extract until light and fluffy, 2 or 3 minutes. With
the mixer at medium-low speed, gradually add the flour, beating just
until blended. Remove half of the dough from the bowl and set aside on
a sheet of waxed paper. To the dough remaining in the bowl, add the
red food coloring and beat until evenly colored. (At this point both
of the doughs can be tightly wrapped separately in aluminum foil and
refrigerated for up to a week or frozen for up to three months. If
frozen, thaw in the refrigerator and bring to room temperature before
proceeding.)
For each candy cane, scoop 1 teaspoonful of the plain dough and the
same amount of pink dough. Roll each scoop between the palms of your
hands to make a 4-inch rope. Twist the ropes together and shape into a
candy cane. As they are made, arrange the canes on an ungreased baking
sheet, spacing them about 1 inch apart.
Bake for about 9 minutes until firm to the touch and barely golden.
Reverse the baking sheets on the racks and from front to back once
during baking. The moment the cookies come from the oven, sprinkle
each one with the sugar-and-peppermint mixture. With a wide turner,
immediately transfer the cookies to wire racks to cool completely.
Store in a tightly covered container, separating the layers with
sheets of waxed paper.

MRS. RICKERT'S CRUMB CAKE

INGREDIENTS
1 cup butter
4 cups all purpose flour
1/4 teaspoon salt
2 cups sugar
4 teaspoons baking powder
2 eggs
1 cup milk
Preheat oven to 350° F. Grease four 6-inch pie pans. Combine the butter,
flour, sugar, salt and baking powder. Mix with your hands to form crumbs.
Take out just enough for crumbs on top of cakes, about 3/4 cup. Set aside.
To the remaining crumbs add the eggs and milk; beat well. Divide batter
evenly among prepared cake pans. Sprinkle with crumbs. Bake for 35-40
minutes or until cake tester inserted in center comes out clean. Remove from
oven and set on racks to cool slightly, then remove cakes from pans and cool
completely.

Americana Peanut Cheesecake

12 Servings
3/4 c Chopped roasted peanuts,div
2 T Chopped roasted peanuts,div
1 c Graham cracker crumbs
1/3 c Butter (or margarine),melted
2/3 c Creamy peanut butter
4 pk (3 ounces each) cream cheese
-softened
1 cn (14 ozs) sweetened condensed
1/3 c Lemon juice
1 t Vanilla extract
1 pk (4 ozs) whipped toppi,Frozen
-thawed
In small bowl, combine 3/4 cup chopped peanuts, graham cracker
crumbs and melted butter; mix well. Press crumb mixture into bototom and
1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or
until set. In large bowl with electric mixer at medium speed, beat
softened cream cheese and peanut butter until fluffy. Gradually beat
in condensed milk and mix well. Add lemon juice and vanilla; blend
well. Fold in whipped topping. Pour mixture into prepared crust;
garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate
2 to 3 hours, or until well chilled.

Lamb And Sausage Couscous

3 lb lamb shoulder cut into 2-in
- cubes
1/2 t salt,or to taste
1 black pepper,Freshly Ground
1 T olive oil
1 md onion,quartered
4 md carrots,peeled and cut into
- 1/2-i
2 celery stalks cut into 4
-pieces
1/4 c tomato paste
3 T all-purpose flour
1 c dry white wine
6 c low-sodium chicken broth
-=or=- wate,r
1 t cayenne pepper
1 T cumin,Ground
6 spicy sausages preferably
-merguez-,style
2 md zucchini cut into rounds
-1-in thic,k
1 1/2 c couscous
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and
pepper as desired. Heat the oil in a large covered casserole or Dutch
oven over high heat on top of the stove. Add the meat, without
crowding, in batches if necessary, and brown well on all sides.
Remove pieces to a plate as they are done and reserve. Repeat until
all meat is browned. Do not pour off fat. Replace the casserole over
medium heat. Add the onion, carrots, celery and tomato paste. Cook,
stirring occasionally, 5 minutes. Use your spoon to loosen and
dissolve the brown bits stuck to the bottom of the casserole. Add
flour and cook, stirring, an additional minute. Add wine, meat (and
any juices on the plate), stock, cayenne and cumin. Cover, bring to a
boil and place in the oven for 1 1/4 hours, or until meat is tender.
Meanwhile, combine sausage and zucchini in an ovenproof dish, cover
and place in the oven until sausages are cooked, about 20 minutes.
Follow directions on the back of the box and cook the couscous.
Remove stewed lamb and the sausage/ vegetable mixture from the oven.
Using a slotted spoon, remove the meat from the sauce and place it in
a serving bowl. Pour off and discard any excess fat from the sausages
and add sausages and vegetables to the lamb. Pour the thin gravy
through a fine strainer into the serving bowl and discard the
vegetables and spices that remain in the strainer. To serve, place
the couscous in another serving dish. Pour the broth into a pitcher
or soup tureen. Encourage guests to place couscous in their soup
bowl, top with the meat and vegetables and moisten with

Moroccan-Style Salmon With Couscous

6 Servings
INGREDIENTS
1 small onion,sliced
2 cloves garlic,minced
1 T olive oil
1 28 oz can whole,Peeled
1 tomatoes
4 t honey
1 t lemon peel,Grated
3/4 t cumin,Ground
1 1/2 t lemon juice
1 salt,black pepper and
1 cayenne pepper,To Taste
6 salmon fillets (4-6 oz ea)
1 if necessary,Thawed
2 T toasted almonds,Chopped
2 T fresh coriander,Chopped
3 c couscous (or rice),Cooked
PREPARATION
Saute onions and garlic in olive oil in a medium skillet over
medium-high heat until golden. Stir in tomatoes, tomato liquid,
honey, lemon peel and cumin. Simmer 10 to 15 minutes. Stir in
lemon juice and season with salt, pepper and cayenne to taste.
Meanwhile, season salmon fillets with salt and pepper. Broil 4-6
inches from heat, allowing 10 minutes cooking time per inch of
thickness, measured at the thickest part. Place each steak on a
dinner plate. Top with tomato sauce. Sprinkle with almonds and
coriander. Serve with couscous.

African Vegetarian Stew


4 sm Kohlrabis,peeled, chunks**
1 lg Onion,chopped
2 Sweet potatoes,peeled &
-chunk
2 Zucchini,sliced thick
5 Fresh tomatoes
-- (or 16 oz can)
1 cn garbanzo beans & liquid (15
-oz can)
1/2 c Couscous (or bulgar wheat)
1/4 c Raisins
1 t coriander,Ground
1/2 t turmeric,Ground
1/2 t cinnamon,Ground
1/2 t ginger,Ground
5 T cumin,Ground
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.
Serve the couscous separately, if desired.
** Parsnips may be substituted for the kohlrabi.
* Chick-peas

African Banana Peanut Cake

8 Servings
2 c all-purpose flour
2 t baking powder
1/4 t salt
1/4 t baking soda
2/3 c butter (or margarine)
-softened
3/4 c sugar
2 eggs
4 lg very ripe bananas
--peeled and mashed,about 2
- cups
1 c salted peanuts,coarsely
-chopped,divided
Combine flour, baking powder, salt and baking soda. Cream softened
butter and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until
combined; stir in 1/2 cup chopped peanuts. Scrape butter into wellgreased
9" 5" loaf pan; sprinkle top evenly with remaining chopped
peanuts.
Bake in 350 degree F. oven 60 to 65 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack for 10
minutes; turn out of pan and cool completely. Wrap in plastic wrap or
foil. Cake is best if served next day.
Yields - 4 cups or 6 to 8 servings.

African Almond Chicken (Libya)

4 Servings
3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced
salt,to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and
set aside to cool. Save 2 cups of the chicken stock. Debone the cooled
chicken oil. Then add the celery, peas, chicken stock, almonds, salt
and sherry.
Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼
cup water. Add to sauce and bring to a boil until it thickens. Serve with
noodles or a bowl of steaming rice.

Accra Banana Peanut Cake (Ghana)

1 1/4 c butter,softened
2 c sugar
4 eggs,beaten
4 c flour
1/4 c cake flour
1 t salt
4 t baking powder
1/2 t baking soda
8 bananas,mashed
1/2 c peanuts,coarsely chopped
1/2 c sugar
1 t cinnamon
In a large bowl, cream together the butter and sugar. Add the eggs
and beat to combine. In a separate bowl, stir together the flour, salt,
baking powder, and Baking soda. Stir the flour mixture into the butter
mixture alternately with the bananas and peanuts.
Pour the batter into the prepared pan and bake for 30 minutes, or until
a wooden skewer inserted in the center comes out clean. Remove
from the oven and allow to cool on a wire rack.
Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar
mixture over the top of the cake as soon as you remove it from the
oven.
Makes 1 - 9x13 cake

Wild Mushroom Sauce

2 Servings
1 T butter
2 md shallots,chopped
pn black pepper,Cracked
1 c wild mushrooms,Sliced
1 c domestic mushrooms,Sliced
-your choice
1 t fresh sage,Chopped
1/4 c marsala
1 T butter
Salt,to taste
Pepper,to taste
1 1/2 T fresh sage,Chopped
Heat pan. Add butter and shallots. Saut 1 minute then add cracked
black pepper and fresh mushrooms. saut about 5 to 7 minutes at a
high heat. Add fresh sage and saut 30 seconds more. Deglaze pan with
marsala wine. Reduce to a syrup then add demi-glaze. This demi-glaze
will thicken quickly, it has been already reduced. When the sauce is
ready it will be thick enough to coat the back of a spoon. Before
service, bring the sauce to a boil then swirl in the remaining butter,
salt and pepper to taste. ENJOY!
Yields 1 1/2 cups.

Vinaigrette Marinade















1 Servings
1 c olive oil
1/4 c red wine vinegar
1 T lemon juice
1/4 t mustard
2 cloves garlic,minced
4 T parsley,minced
1/2 t oregano,Crumbled
1/2 t marjoram,Crumbled
1 t thyme,Crumbled
1 t fresh-ground black pepper
1 t salt
Whip vinegar into oil and add the rest of the ingredients. Mix well
and marinate meat in refrigerator for at least 3 hours.
Yields: 2 cups

Vinaigrette


















2 Servings
3 T olive oil
1 T balsamic vinegar
1 lg garlic,crushed
1/8 t Dijon mustard
Put in small jar, close lid tightly and shake vigorously. Let sit as
long as possible to develop the flavor of the garlic.

Venison Stew













4 lb venison,cut in 2" chunks
1 carrot,sliced
1 sm onion,quartered
1/2 stalk celery,sliced
1/4 t thyme,Dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil,or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)
1. Two to 4 days ahead, in a mixing bowl just large enough to hold
meat and vegetables, toss venison, carrot, onion, and celery together. Add
thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place
(50 to 55F) or in warmest part of refrigerator for 2 to 4 days, turning meat
and vegetables every day.
2. Drain meat and vegetables in a colander for about 30 minutes,
reserving marinade. Sort out vegetables from meat and set vegetables aside.
Dry meat on towels.
3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat.
Add meat in several batches, being careful not to overcrowd, and saut until
brown, about 5 minutes. Transfer meat to a stew pot.
4. In the same frying pan, saut vegetables for about 5 minutes. Add
more corn oil if necessary. Add sauted vegetables to meat and season with
salt and pepper.
5. Heat oven to 300F.
6. For the brown roux, add flour to fat in frying pan. Add more corn
oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook
until roux is nut brown, 3 to 5 minutes.
7. Strain reserved marinade over roux and quickly whisk it together.
Add water and bring to a boil. Strain liquid into the pot with the meat.
8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours,
until meat is very tender.
9. Transfer meat and vegetables with a slotted spoon to a heated
serving dish, cover, and keep warm.
10. To degrease and thicken sauce, put pot half on burner and let
surface that is over the burner come to a boil. Surface of pot off the burner
should stand still. Lower heat if it's moving. Occasionally, skim and degrease
the non-heated surface. Cook in this manner until sauce thickens and
becomes shiny, about 30 minutes. Serve stew and pass sauce and pears
separately.

Vegetable Cassoulet

 STOCK
1 c white haricot beans,Dried-soaked overnight
3 c water
1 stalk celery,3" pieces
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1 bay leaf
6 black peppercorns
STEW
5 T olive oil
1 clove garlic,crushed
1 c pearl onions,Peeled
2 c carrots,Chopped
1 fennel bulb-trimmed and-finely chop
3 c fresh mushrooms,Chopped
1 md globe eggplant,coarsely chopped
2 ripe tomatoes,,Peeled -seeded and,Chopped
1 T fresh thyme,Chopped
1 T fresh rosemary,Chopped
1/2 c dry white wine
1/2 c tomato juice
1/3 c red lentils
TOPPING
1 c Parmesan,Freshly Grated cheese
1 c fresh whole wheat bread crumbs
Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie
the celery, thyme, rosemary, sage, bay leaf, and peppercorns in a small piece of
cheesecloth and add to the pan. Bring to a boil and cook over high heat for 10
minutes, then reduce the heat, cover, and simmer gently for 45 to 50 minutes,
until the beans are tender. Discard the cheesecloth rag, reserve the beans, and
strain the stock into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups.
Reserve. Preheat the oven to 375F. Lightly oil a shallow ovenproof dish with a 2-
quart capacity.
For the stew, heat 2 tablespoons of the oil in a large skillet and saute the
garlic, onions, carrots, and fennel for 10 minutes, or until lightly browned.
Remove with a slotted spoon and drain on paper towels. Add the remaining oil
to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and
rosemary for 5 minutes. Return the onion mixture to the pan, add the wine, and
cook over high heat until most of the juice is evaporated.
Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered,
over a low heat for 15 minutes. Add the reserved beans, cover, and simmer
gently for 10 minutes more. Spoon the stew into the prepared dish, sprinkle the
cheese and bread crumbs on top, and bake for 30 minutes, until bubbling and
golden. Serve hot.
Serves 6 to 8

Ungodly Chocolate Truffles















30 Servings
1 c heavy cream
10 oz bittersweet chocolate
-chopped
3 T sweet butter
1 lb (to 1 1/2 pounds)
-bittersweet choco
6 oz almonds (optional)-blanched
-by boil
cooled and the skins slipped
- off
In a heavy pan, bring the cream to a simmer (a microwave and a glass
bowl is just as good for this). Remove from the heat and whisk in the
chocolate and butter. (The smaller they are cut up, the easier this will
be.) Refrigerate until firmly set, stirring now and then. In the
refrigerator compartment this will take about 4 hours. Use the freezer
and you can cut that down to under an hour, but with much more
frequent stirring.
Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4" to 1" in
diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, chop and carefully heat, in a double
boiler or heavy pot, the remaining chocolate. Stir until melted. Allow to
slowly cool until it feels just warm to your skin. The object is to have it
just above the melting point so that when the frozen chocolate balls
are dipped in it, they gather and congeal a thickish coating around
them.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a
microwave.
When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer

Veal Chops In Cream















4 Servings
4 veal loin chops
1 1/2 T butter
1 T oil
2 T brandy,warmed
2 T white wine
1 t potato starch (or
-cornstarch)
1 T cold water
1 c heavy cream
PREPARATION AND COOKING:
In a heavy skillet heat together 1 1/2 tablespoons of butter and 1
tablespoon of oil. Wipe the chops dry and brown them in the fat, over
a brisk fire, for about 3 minutes on each side; be careful not to burn
the fat.
Season the chops with salt and pepper, cover the skillet, lower the
heat, and continue cooking for 15 to 20 minutes, or until tender. Then
pour 2 tablespoons of warmed brandy over the chops, set it ablaze,
and shake the pan back and forth until the flame dies. Remove the
chops to a hot serving dish and keep them warm.
Add 1 or 2 tablespoons of white wine to the pan and stir in all the
brown juices. Blend 1 teaspoon of potato starch with 1 tablespoon of
cold water and stir in 1 cup of heavy cream. Add this to the pan,
season the sauce, simmer it, stirring, until it is slightly thickened, and
pour it over the chops.

Trish's Simplified Coq Au Vin

4 Servings
1 cut up chicken,dredged in-flour
1/4 lb bacon,minced
1 md onion,chopped
1 md carrot,sliced thinly
1 clove garlic,peeled and
-minced
1/2 lb mushrooms,sliced
1 bay leaf
1/2 t thyme
Salt,to taste
Pepper,to taste
1 T marjoram
1 1/2 c dry red wine,(or to taste)
ds Kitchen Bouquet
In a heavy, deep skillet or dutch oven, cook bacon until firm.
Retaining bacon fat, add all vegetables except mushrooms and cook
until browned. Add mushrooms and cook until limp. Remove
vegetables, set aside, and brown chicken pieces in remaining fat. Add
red wine and herbs and reserved vegetables. Simmer, covered for 45
minutes to an hour, turning once. Just before serving add Kitchen
Bouquet.

Spring Vegetable Blanquette

12 pearl onions,about 3 oz.
8 asparagus spears,about 1/2 -lb.
Salt
12 baby carrots,about 1/4 lb.
3 oz mushrooms,chopped small,about 3/4 cup
3/4 lb fresh peas,shelled or 3/4 cup peas,Frozen -thawed
1 c chicken stock
1/2 c heavy cream
1 T fresh tarragon leaves,Minced
1 T fresh chives,Minced
1 T fresh parsley,Minced
1 t lemon juice
black pepper,Fresh Ground
PREPARATION:
Put unpeeled onions in a small saucepan with enough water to cover, bring to a
boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel
onions.
Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths.
Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and
refresh under cold water.
Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms.
Shell the peas.
Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots,
cover, and simmer over medium heat until just tender, about 12 minutes. With
a slotted spoon, remove carrots from the pan and put in a large bowl. Add
mushrooms and onions to pan, cover, and simmer until onions are just tender,
about 10 minutes. Transfer mushrooms and onions to the bowl. Add the peas to
the saucepan, bring to a boil, and cook, uncovered, just until tender, about 4
minutes. (Cook 1 minute if using frozen peas.) Transfer peas to the bowl, and
drain any liquid from the bowl into the saucepan.
Bring vegetable cooking liquid to a boil and cook until reduced to ¼ cup, about 5
minutes. Whisk cream into cooking liquid, bring to a boil and cook, whisking
often, until sauce is thick enough to coat the back of a spoon, about 4 minutes.
Remove pan from heat.
Recipe can be made to this point a few hours ahead. Cool and cover sauce with
plastic wrap touching its surface; set sauce aside at room temperature.
SERVING:
Bring sauce to a simmer in a large saucepan. Add vegetables to pan and simmer
over medium heat, stirring gently, until just warmed through, about 2 minutes.
Remove pan from heat. Add the tarragon, chives, parsley, and lemon juice. Toss
gently, season to taste with salt and pepper.

Timbales Of Glazed Carrots













1 1/4 lb carrots
1 t granulated sugar
2 T butter
Salt
black pepper,Fresh Ground
Madeira Cream Sauce
1 T butter,softened
3 eggs
1/2 c milk
PREPARATION:
For glazed carrot garnish, cut 1/4 pound of carrots into twelve 1 1/2- inch
lengths. Using a paring knife, shape carrots for garnish into twelve ovals by
rounding the corners. Cut the remaining 1 pound of the carrots into chunks.
Put all the carrots, including those for garnish, into a large saucepan with
enough water to cover. Add the sugar, butter, and 1/2 teaspoon salt and bring
to a boil. Reduce heat to medium and simmer, uncovered, until carrots are
tender and coated with a light glaze and all liquid has evaporated, about 35
minutes.
Remove the 12-oval-shaped carrots from the pan and set aside. Transfer
remaining carrots to the work bowl of a food processor. Add the glaze remaining
in the pan, and pure until smooth. If pure is very liquid, return it to the pan and
cook over low heat, stirring frequently, until all excess moisture has evaporated,
about 3 minutes. Season with salt and pepper. Prepare the Madeira Cream
Sauce. Recipe can be made to this point several hours ahead. Cover sauce with
plastic wrap touching its surface and set aside at room temperature.
COOKING AND SERVING:
Adjust rack to lower third of the oven. Heat oven to 400F. Generously butter
four 2/3-cup timbales, porcelain ramekins, or custard cups. In a bowl, whisk
eggs with milk. Gradually whisk in carrot pure, ½ teaspoon salt, and 1/8
teaspoon pepper.
Divide carrot mixture evenly between buttered ramekins. Tap each dish against
a work surface to pack mixture down and transfer to a shallow baking dish or
roasting pan. Add enough hot tap water to come halfway up the outside of
timbales. Bake until timbales are firm to the touch and a toothpick inserted in
the center comes out clean, about 35 minutes. Add hot water to the pan as
necessary to prevent evaporation. Meanwhile, reheat the glazed carrot ovals and
the cream sauce separately over very low heat.
Remove molds from water bath and let cool 2 to 3 minutes. Carefully run a thinbladed
knife along the inside edge of each dish to loosen timbales.
Unmold onto salad plates. Spoon sauce around each timbale and garnish with
the glazed carrots.

Split Pea Soup

7 Servings
2 c split peas
7 c water (or broth)
1/4 c butter
1 lg onion,chopped
3 cloves garlic,minced
2 carrots,diced
2 stalks celery,chopped
2 bay leaves
1 t dried basil,crumbled
1 ham bone (optional) or 2 tablespoon. nutritional- yeast
and 2 teaspoon. tamari soy-sauce
1 t honey (or brown sugar)
Salt
Black pepper
1/4 c fresh parsley,chopped-(optional)
Cover split peas with water or broth, bring to a boil for 2 minutes,
remove from heat and let stand for one hour. In a large soup pot, saut
onion and garlic in butter until light golden. Add carrots and celery and
saute for 2 minutes more. Stir in peas, after their hour is up, and the
herbs. If using a ham bone, add it now. If using the vegetarian
version, do not put in the yeast and tamari. For both versions, only
add salt, honey and pepper when soup is finished cooking. Simmer for
about 1 1/2 hours, or until the peas are cooked and mushy. Stir
occasionally to keep it from sticking to the bottom of the pan. When
peas are done, remove the ham bone, or for vegetarian version, add
the yeast and tamari, then for both add honey and salt and pepper to
taste. Stir in fresh parsley. Serve plain or with garnishes of onion,
grated cheese or sour cream.
Yields: 7 cups

Sole And Salmon Rolls With Ginger Beurre Blanc










4 Servings
1 salmon fillet,1 inch thick
4 sole fillets
1/4 c white wine
Ginger Beurre Blanc

PREPARATION:
Cut the salmon fillet into 4 strips. Lay a salmon strip across the
width of each sole fillet. Roll the sole fillets around the salmon and
secure with a toothpick. Mince the ginger.
COOKING AND SERVING:
Heat oven to 400F. Put sole and salmon rolls in a baking dish, pour
wine over the fish, and cover with foil. Bake in preheated oven until
done, about 20 minutes.
Meanwhile, prepare the Ginger Beurre Blanc.
Remove sole and salmon rolls from oven. Using a slotted spatula, put a
sole and salmon roll on each plate and surround with sauce.
Serve immediately.

Smoked-Fish Pâté Canapés

scallions
3/4 lb smoked fish— cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish
PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream
cheese in the bowl of a food processor and process for a few seconds.
Add the scallions, dill, and horseradish and process until just smooth
with bits of herbs still visible. Briefly pulse in sour cream. Season with
salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4
hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inchthick
rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted
with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter
or into rectangles or squares with a knife. Pipe pt onto bread and
garnish with radishes and fresh dill. Put in jelly roll pans or baking
pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.

Shirred Eggs

1 Servings
1 t butter (or 2),Melted
-tablespoons crea
1 egg
Salt
Black pepper
VARIATIONS-CHOOSE ONE OR
HALF EACH OF TWO
1 T chopped sausages,ham, fish,
- shrimp
crab,or cooked bacon
1 T mushroom,onions, green bell
- pepper
whole artichokes (or
-spinach)
- sautéed,chopped
1 T cheese (or Parmesan),Grated
-cheese
Heat the oven to 350F. Use a small baking dish just large enough for
one egg (or two at the most).
If using butter, melt it in the oven, right in the egg dish, remove it
and turn the dish to coat the entire inside. Place egg in the dish and
cover with foil and without seasoning. Place dish in the oven and bake
for about 10 minutes, or until the whites are solid and the yolk is soft.
If you are using cream, place half of the amount in the bottom of the
dish, then the egg, then the rest of the cream, then cover without
seasoning and bake for about 10 minutes.
Season to taste with salt and pepper.

Scalloped Potatoes

6 Servings
1 1/2 lb potatoes-sliced thinly
-lengthwise a
wiped dry
2 cloves garlic
Butter
Salt
Milk
Cream
Rub a large gratin dish with garlic (earthenware will take the
garlic better) or put the peeled cloves through a garlic press, rubbing
the pure and juices all over the sides and bottom of the dish and
discarding any solid debris that remains. Let it sit for a few minutes
until the garlic has dried and is no longer tacky to the touch.
Butter the dish liberally and pack the potatoes in lightly salted
layers. Barely cover the potatoes in milk and bring to a simmer on the
top of the stove (if using an earthenware dish, protect it with an
asbestos pad underneath). Dribble a thin layer of cream over the
surface, dot with thin shavings of butter, and bake at 375-400 for
about 45 or 50 minutes, until the liquid has been absorbed.
Serves 4 to 6

Sautéed Lamb Medallions With Red Wine And Fresh Mint

1 1/2 lb saddle of lamb boned,split, with loins barded and(1 1/2 to 2 lbs.)
and aprons
1 md onion
1 md carrot
2 cloves garlic
1 leek
3 T vegetable oil
1/2 c loosely fresh mint,Packed leaves
1/2 t thyme,Dried
1 bay leaf
2 c fresh lamb (or beef stock) or beef broth,Canned
1 1/2 c red Bordeaux wine such as Merlot (or Cabernet)
2 T butter,chilled
PREPARATION:
Trim the apron meat of all fat and set aside. Peel the onion, carrot, and
garlic. Coarsely chop the onion and carrot, and set aside with the garlic in a
small bowl. Trim, clean, and coarsely chop the leek (using all of the white
section and about 2 inches of the green tops), and add it to the bowl. In a
heavy, medium, non-reactive skillet, heat 1 tablespoon of the oil. Quarter
each apron and saut over medium heat until very brown, about 7 minutes.
Measure 2 tablespoons mint leaves (wrap and refrigerate the remaining mint
and add to the skillet along with the chopped vegetables, thyme, and bay
leaf. Cover the skillet, lower the heat, and cook, stirring occasionally, until
the vegetables are lightly colored and tender, about 20 minutes. Stir in the
lamb stock and red wine and bring to a boil. Lower the heat and simmer,
partially covered, skimming frequently, until strained liquid reduces to 1 1/4
cups, about 50-60 minutes. Discard solids and set strained liquid aside. (Can
cover and refrigerate up to 2 days.)
COOKING:
Mince the remaining mint leaves. Cut the butter into small pieces and set
aside. Slice loins into six to eight 1-1/4-inch thick medallions and sprinkle
with salt and pepper. In a large, heavy, non-reactive skillet, heat the
remaining 2 tablespoons oil until very hot, but not smoking. Saute medallions
2 minutes on each side until medium rare. Transfer medallions to a plate and
cover loosely with foil to keep warm. Increase heat to high, pour the strained
stock into the skillet and bring to a boil, scraping the bottom of the skillet
with a wooden spoon to deglaze. Boil until stock reduces to 1 cup, 2-3
minutes. Remove skillet from heat and whisk in butter, one piece at a time.
Stir in the mint and season to taste with salt and pepper. Cover and keep
sauce warm.
SERVING:
Transfer medallions to a cutting board and stir accumulated juices into the
sauce. Remove string (and barding, if used) and put medallions onto
individual plates. Spoon sauce around medallions; serve immediately.

Savory Butter

12 Servings
2 T summer savory leaves,stems
-removed
6 T butter,softened
TO PREPARE:
Mince the summer savory, then cream the butter, and beat in the
savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in
plastic, and refrigerate.
Yields: 3/4 cup

Sauce Bearnaise

1 Servings
1/2 c white wine
2 T tarragon vinegar
1 T shallots,finely chopped
2 peppercorns,crushed
2 sprigs of tarragon,chopped
1 sprigs of chervil,chopped
3 egg yolks
3/4 c butter,melted
Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.

Roasted Eggplant, Tomato And Olive Quiche

6 Servings
1 Pie Crust
1 globe eggplant
3 T olive oil
1/4 c onions,Chopped
1 lg clove garlic,finely minced
3 fresh Italian plum
-tomatoes-peeled,diced, dra
1/4 c black olives,Sliced
1/4 t dried oregano,crumbled
2 T fresh basil,Julienned
EGG MIXTURE
4 eggs
1 1/2 c light cream (or milk)
1/2 c Parmesan cheese,Grated
1/4 t paprika
1/2 t salt
1/8 t white pepper
Heat the oven to 350F. Cut eggplant into 1/2-inch slices and rub
with two-thirds of the oil and place on non-stick baking sheet. Roast
eggplant in oven for about 20 minutes, turning once at 10 minutes.
Eggplant should be tender when pierced with a fork. When done, turn
oven up to 425F. While the eggplant is roasting, prepare the pie shell.
Saute onion and garlic in the remaining third of the oil until golden.
Peel tomatoes, dice and drain and add to the onion. Remove from heat
and add chopped eggplant, basil, oregano and olives. Spread eggplant
mixture in bottom of pie crust.
Mix together egg mixture until well-blended and pour slowly over the
eggplant mixture, taking care not to create bare spots. Cover pie crust
edges with a thin strip of foil and bake quiche at 425F for 15 minutes.
Reduce heat to 325F and bake for 20 minutes more. Remove foil
covering and bake 10 minutes more. Serve like pie.
Yields: 1 9-inch pie

Rice, Mushroom And Cheese Croquettes

4 Servings
RICE MIXTURE
1/4 c onions,Chopped
1 T oil
1 c mushrooms,Minced
2 c rice,Cooked
3 T celery,Minced
2 T green bell pepper,Minced
1 T carrots,Grated
1/2 c cheddar cheese (or other)
-cheese
1 T fresh parsley,Minced
or 1 teaspoon thyme,Dried
-(optional)
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
oil for frying
White Sauce,(see recipe)
Saut onions and mushrooms in oil until onions are light golden and
translucent. Combine all ingredients except rolling mixture. Chill rice
mixture. Beat the eggs from the rolling mixture and roll croquettes in
beaten egg and then breadcrumbs. Fry, turning so all sides brown.
Serve with White Sauce . Or make White Sauce into Brown Sauce, or
use recipe for Roasted Tomato Sauce.

Quiche Lorraine

6 Servings
1 Pie Crust
12 sl bacon,fried, drained and
-crumbled,drained an crumbl
1 1/2 c Swiss cheese,Grated
MIX TOGETHER
5 eggs
2 c light cream (or milk)
1/4 t paprika
1/2 t salt
1/8 t white pepper
1/8 t nutmeg
Heat the oven to 400F. Prepare the pie shell, sprinkle half of the
Swiss cheese in the shell then crumble the fried bacon over the
cheese. Sprinkle remaining cheese evenly over the bacon. Mix
together egg mixture until well-blended and pour slowly over the
bacon and cheese, taking care not to create bare spots. Cover pie
crust edges with a thin strip of foil and bake quiche at 400F for 15
minutes. Reduce heat to 350F and bake for 20 minutes more. Remove
foil covering and bake 10 minutes more. Serve like pie.
Yields: 1 9-inch pie

Provençale Stuffing

4 Servings
1 T olive oil
3/4 c onions,chopped
2 lg cloves garlic,minced
1 lg peeled tomato,coarsely
-chopped
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese
Peel tomato and coarsely chop. Set aside.
Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about
4 minutes or until wetness evaporates. Remove from heat and stir in
breadcrumbs and Parmesan cheese.
Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending
on the size and quantity of the stuffed vegetable.
Yields: 1 cup

Potato-Onion Soup With Arugula

4 Servings
1 md onion,roughly chopped
2 T butter
1/2 t salt
4 md potatoes,peeled and cubed
1 qt chicken stock
1 c arugula,Chopped
1/2 c cream
Extra virgin olive oil
-(optional)
black pepper,Fresh Ground
Melt the butter in a soup pot and soften the onion with the salt
over medium heat for about five minutes (don't brown). Add the
potatoes, stir briefly, then add the chicken stock, bring to a boil and
simmer until the potatoes are tender, about 15 minutes. Stir in the
arugula, return to a boil, add the cream, then remove from the heat
when it just comes back to the boil. Serve with a teaspoon or two of
olive oil and a good grinding of pepper in each bowl.
2 cups

Plain Omelet With Spinach And Sour Cream

1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
1 T clarified butter (or oil)
1/2 c thawed spinach,Frozen
2 T sour cream
1/4 t nutmeg,Ground
Mix together all ingredients except the butter. Put the butter in a
skillet heated to medium and add the egg mixture. Using a small
spatula run around the edges of the skillet, tipping the skillet so the
uncooked egg from the center of the pan can run under the bottom of
the cooked egg. Continue to do this until the egg in the center is still
just a little moist, sprinkle the spinach in and top it with sour cream,
sprinkle with nutmeg, then roll the omelet with three folds as you turn
it onto the plate.

Plain Omelet With Potato And Onion

1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
3 T onions-sautéed,Chopped
1 medium potato,diced
1 T clarified butter (or oil)
1 T oil
Mix together all ingredients except the butter and oil. Put half of
the butter in half of the oil in a skillet heated to medium, brown onions
and potatoes cut in small dice. Cover for five minutes to help the
potatoes cook, then uncover to make them crunchy. Add remaining
butter and oil to another skillet heated to medium and add the egg
mixture. Using a small spatula run around the edges of the skillet,
tipping the skillet so the uncooked egg from the center of the pan can
run under the bottom of the cooked egg. Continue to do this until the
egg in the center is still just a little moist, sprinkle sauted onions and
potatoes on the omelet, roll the omelet with three folds as you turn it
onto the plate.

Plain Omelet With Onion

1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
3 T chopped onions,sautéed
or 3 tablespoon.,Chopped
-scallions,uncooked
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put half of the
butter in a skillet heated to medium, brown onions, remove, add
remaining butter and the egg mixture. Using a small spatula run
around the edges of the skillet, tipping the skillet so the uncooked egg
from the center of the pan can run under the bottom of the cooked
egg. Continue to do this until the egg in the center is still just a little
moist, sprinkle sauted onions or uncooked scallions on the egg, roll the
omelet with three folds as you turn it onto the plate.

Plain Omelet With Ham

1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
1/2 c ham-cooked,Diced
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put the butter in a
skillet heated to medium and add the egg mixture. Using a small
spatula run around the edges of the skillet, tipping the skillet so the
uncooked egg from the center of the pan can run under the bottom of
the cooked egg. Continue to do this until the egg in the center is still
just a little moist, sprinkle the ham in, roll the omelet with three folds
as you turn it onto the plate. Garnish with a little ham on top.

Plain Omelet With Cheese

1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
1/4 c cheese,Grated
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put the butter in a
skillet heated to medium and add the egg mixture. Using a small
spatula run around the edges of the skillet, tipping the skillet so the
uncooked egg from the center of the pan can run under the bottom of
the cooked egg. Continue to do this until the egg in the center is still
just a little moist, sprinkle the grated cheese in, roll the omelet with
three folds as you turn it onto the plate.

Plain Omelet

1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put the butter in a
skillet heated to medium and add the egg mixture. Using a small
spatula run around the edges of the skillet, tipping the skillet so the
uncooked egg from the center of the pan can run under the bottom of
the cooked egg. Continue to do this until the egg in the center is still
just a little moist, (if you intend to put a filling in, now is the time), roll
the omelet with three folds as you turn it onto the plate.

Parfait Torte

8 Servings
6 oz ladyfinger cookies
1 1/2 c milk
1/2 c rum
2/3 c sugar
4 egg yolks
2 T flour
1 t vanilla extract
1/2 c butter,softened
3/4 c almonds (or walnuts)
-coarsely
-,Ground
1 c whipping cream,for topping
Candied fruit,for garnish
Line the bottom and sides of a 9-inch springform pan with about half
of the ladyfingers. In a small bowl mix together-cup of the milk and
1/4 cup of the rum; sprinkle over ladyfingers. In the top pan of a
double boiler, combine the remaining milk, 1/3 cup of the sugar, egg
yolks, flour, and vanilla. Place over gently boiling water and cook,
stirring constantly, until mixture is thickened and coats the back of a
spoon. Remove from heat and let cool. In a medium bowl cream
together butter and the remaining sugar until smooth. Add cooled eggyolk
mixture and nuts; beat until fluffy. Gradually add the remaining
rum, beating constantly. Pour creamed mixture over ladyfinger-lined
pan, being careful not to dislodge ladyfingers. Arrange remaining
ladyfingers over filling. Cover torte and refrigerate overnight. When
ready to serve, remove pan sides. Whip cream until stiff peaks form
and spoon attractively on top of torte.

Mango Bombe

SORBET
1/2 c granulated white sugar
1 1/2 c water
3 md mangoes,peeled, chopped fine
2 T fresh lime juice
1/4 ga French vanilla ice cream softened
GARNISHES
1 md mango,peeled sliced lengthwise
1 lime,thinly sliced
8 whole Maraschino cherries with stems
1 c heavy cream,whipped, lightly sweetened
1. Combine sugar and water in a medium size saucepan. Bring to a boil,
stirring constantly until the sugar is dissolved. Allow the syrup to boil for 2
full minutes. Remove from heat.
2. Immediately add mangos to hot syrup and pure with a food processor or a
blender. Strain through a fine sieve, pressing the pulp with a rubber spatula
to get all the liquid. Discard pulp and add lime juice to the liquid.
3. Chill in the refrigerator for at least 2 hours or set the pan in a bowl of ice
water, stirring until chilled.
4. Freeze in an ice cream machine as the manufacturer's instructions
recommend.
5. Brush the insides of 8 custard cups with a light coating of vegetable oil,
then line them with plastic wrap. Press the plastic up against the oil to hold it
in place. Allow the plastic to hang over the edges at least 2 inches all around.
Chill in the freezer.
6. Fill the sides of the chilled molds with about 1/2 inch of the softened ice
cream, leaving a cavity in the centers.
7. Fill the cavities with the mango sorbet. Fold the plastic over and freeze for
at least 4 hours.
8. To serve: Slice the mango and the lime into very thin wedges. Flatten each
cherry on one side by slicing off a small piece (this is the side it will lay on).
Unmold the bombes by holding the outside of each custard cup under hot
running water for 2 seconds (be sure not to let any water get inside). Give
the plastic a little tug and let the bombe fall out into your hand. Pull the
plastic the rest of the way off and lay the bombe on the serving plate.
Arrange 2 slices of mango and one slice of lime, slightly overlapping, on top
of the bombe. Lay them so they radiate out from the center and down the
right side. (If the ice cream is too soft the slices will not stick but will slip
down onto the plate). Place the cherry (flat side down) in the center on top of
the three slices.
9. Garnish the bottom edge against the plate by piping flurries of
whipped cream with a pastry bag.

Madeira Cream Sauce

6 Servings
2 shallots
1 T butter
1/4 c dry white wine
1/4 c Madeira
1 c heavy cream
Salt
black pepper,Fresh Ground
Mince the shallots. Melt the butter in medium saucepan over low heat.
Add the shallots and saut until soft, about 2 minutes. Add the white
wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3
minutes. Add the Madeira and bring to a boil. Stir in the cream and
bring to a boil. Reduce heat to medium and simmer, stirring
frequently, until sauce is thick enough to coat the back of a spoon,
about 5 minutes. Season to taste with salt and pepper.
Yields: 1 1/2 cups

Leeks Vinaigrette (Poireaux En Salade)

4 Servings
12 leeks
1/4 c oil,often olive oil
4 t vinegar,your choice
Salt
black pepper,Fresh Ground
1 T fresh parsley,chopped
Mustard,to taste
PREPARATION:
Clean the leeks; cut off most of the green parts and wash leeks very
thoroughly, split if necessary, under cold running water. If they are
large, do split them lengthwise; each piece should be about the size of
a large stalk of asparagus. Tie them into bundles in two places, put
them in boiling salted water just to cover, and cook them slowly for 25
minutes, or until they are tender but not limp. Drain them well (and be
sure to save the broth to add to a soup).
The leeks may be presented in a serving dish or arranged on individual
plates. Make your vinaigrette in a bowl, adding mustard to taste, and
whisk the dressing well until it is almost opaque, or emulsified, and
pour it over the leeks.
Serves: 3 to 4

Home Made French Dressing

1 Servings
1 c oil
1 c vinegar
1 t dry mustard
1 sm onion,chopped finely
1/2 c ketchup
1/2 c sugar
1 t salt (optional)
Mix all together in a glass quart bottle that has a tight fitting
lid. Store in the fridge. Keeps for weeks and weeks!!

Herbed Brown Butter

5 Servings
5 T butter (or clarified butter)
1 t lemon juice,lime juice or
-vinegar
1 T chopped chives,dill,
-parsley (or he)
or any combination
Black pepper
This is really best if you can take the time to clarify the butter:
heat it just to the melting point, let stand a few minutes, skim the
whey and drain off the fat to use. Discard the whey. Brown the butter
over low heat. Stir and cook until it turns dark brown. Stir in the lemon
juice or vinegar and the herbs of choice, then pepper to taste.
Yields: 5 tablespoons

Herb Roasted New Potatoes

4 Servings
20 sm red potatoes (or new
-potatoes)
1/2 c oil,clarified butter,
bacon fat (or animal fat)
1 T rosemary,basil or oregano
Salt
Black pepper
Heat oven to 400F. Scrub potatoes clean, remove any eyes and cut in
half. Place potatoes in a baking dish and pour oil or melted fat over
them, toss to coat. Bake for 15 minutes, turn, bake for 10 minutes,
sprinkle with herb of your choice, toss to coat and bake for another 10
minutes. Test with a fork to make sure it glides through. Season with
salt and pepper to your taste.

Herb Pâté

1 lb pork,with fat
1/2 lb boneless veal
1 lg onion,chopped
3 cloves garlic,Minced
1 T butter
1 1/2 c spinach,Chopped
3 T brandy
1 egg
1 1/2 T fresh basil
1 1/2 T fresh rosemary
1 T fresh thyme
1 1/2 t salt
1 1/2 t fennel seeds
3/4 t black pepper
6 sl bacon
3 eggs,hard boiled
1. Preheat oven to 350F.
2. In a food processor or meat grinder, grind pork and veal fine.
3. In a frying pan, saut onion and garlic in butter. Add spinach; cook
1 minute.
4. Transfer spinach mixture to a large bowl and stir in chopped meat.
Add brandy, egg, and all herbs and spices.
5. Fry a patty and adjust seasoning.
6. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch
loaf pan, letting slices hang over edges. Put half the meat mixture into pan.
Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat
mixture and wrap bacon across top. Cover pan with foil, set in a baking pan,
and add water to come halfway up the pt.
7. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn,
about 1 1/4 hours.
8. Remove from oven and let stand, uncovered, for 30 minutes. Cover and
weight evenly. Refrigerate 24 hours.
9. To serve, remove from pan and trim fat. Bring to room temperature.

Gratin Of Melting Potatoes

8 Servings
4 1/2 lb potatoes
2 sm cloves garlic
2 md scallions
2 t fresh thyme,minced
1/2 t nutmeg,Fresh Ground
1 3/4 t salt
1/2 t white pepper,Fresh Ground
3 c half and half (or light)
-cream,or as needed
2 T butter
PREPARATION: Peel and cut potatoes into paper-thin slices. Rinse
with cold water and drain. Peel and mince garlic. Trim and mince
scallions. In a bowl, stir together garlic, scallions, thyme, nutmeg, 1
3/4 teaspoons salt and 1/2 teaspoon pepper.
COOKING: Heat oven to 300F. Butter a 3- to 4-quart heatproof
baking-serving dish. Put a layer of potatoes on the bottom of the dish
and sprinkle with the scallion-garlic mixture. Repeat 4 times, finishing
with a layer of potatoes. Pour in just enough half-and-half to cover the
potatoes. Cover the dish and set over very low heat for 20 minutes.
Remove cover, dot with butter, and bake until potatoes are tender,
about 2 ½ hours.

Ginger Beurre Blanc

4 Servings
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of
water in a saucepan. Bring to a boil and cook over high heat until liquid
has almost evaporated, about 2 minutes. Add the heavy cream and
continue cooking over high heat until mixture is reduced by half, about
1 minute.
Over the lowest heat possible whisk butter into the reduction, about a
tablespoon at a time, adding another piece as each is almost
incorporated. Butter should not melt completely but should soften to
form a creamy sauce. Remove from heat and season to taste with salt
and pepper. Strain sauce into a bowl and cover to keep warm.

Galantine Of Chicken

8 Servings
1 chicken,boned
1 1/4 lb chicken (or turkey),Ground
2 sweet Italian sausages
2 T parsley,Chopped
1 c stuffing,Crushed
2 T currants,optional
1 c walnuts,Chopped
Oil,for roasting
Boning the Chicken:
Using a sharp knife, cut off wing tips at the second joint. Cut through
skin of the chicken down the center back. Separate flesh from
backbone on one side with the tip of the knife. Then, following the
shape of the bones, gradually ease flesh away from the bones,
disjointing leg and wing bones from the carcass. Repeat process with
the other side of the chicken. Holding the rib cage away from the
chicken, cut breastbone from the flesh. Hold up the thigh with one
hand, cut around the top of the bone to remove flesh, scrape down the
bone to the next joint, cut around flesh again, scrape down to the end
and remove bone. Repeat with other leg bone and both wings. Turn
flesh of legs and wings inside the chicken.
Stuffing:
Preheat oven to 350F. In a large bowl combine ground meat, parsley,
stuffing, currants and walnuts; mix well. Place chicken skin side down
and remove excess neck skin and any large fat pockets. Place meatstuffing
mixture on the flesh side of the chicken. Fold one side of the
chicken over the stuffing mixture, then bring the other side to match.
Sew the chicken flesh together using a needle and dark thread. Tie the
chicken with string at about 1-1/2 inch intervals to keep galantine in
shape during cooking.
Rub chicken all over with cooking oil. Place galantine on a rack in a
roasting pan. Bake for 1 to 1-1/4 hours or until chicken is tender and
golden. Let stand for 15 minutes, remove string and thread and slice
for serving.

Fresh Fruit Compote

14 Servings
1 c fresh blueberries
1 c fresh strawberries,Halved
1 c sliced fresh peaches,peeled
1 c fresh blackberries or
-raspberries
1 c watermelon balls
1 c cantaloupe balls
1 c Thompson seedless grapes
1/2 c sparkling wine (or sweet)
-wine,chilled
2 T thawed orange juice,Frozen
-concentr,undiluted
Mix together all of the fruit in a large glass or ceramic bowl and
gently toss to mix. Add the orange juice and wine and gently toss
again. Chill with a cover on it for at least 20 minutes. Toss again gently
before serving.
Yields: 7 cups

Franconia Root Vegetables

6 Servings
6 lg boiling potatoes,peeled
1 1/2 lb small carrots,trimmed and-scraped
(or large carrots,cut-carefully in ovals)
1 lb small turnips,peeled,-sprout end
(or large turnips,Trimmed-trimmed carefully into ovals)
12 small white onions,Boiling-peeled
Drippings rendered from-roast beef
1 t dried thyme leaves,crumbled
Salt and,Freshly Ground-pepper,to taste
1/4 c parsley,Minced

Drop potatoes into a saucepan of cold, salted water. Over high heat
bring water to a boil, lower heat to medium, and cook potatoes 12
minutes. Drain, let cool for a few minutes, pat dry, and cut into
quarters (or halve horizontally and trim each half into ovals).
Meanwhile, drop carrots, turnips, and onions into boiling salted water
to cover. Lower heat to medium, cover, and cook until barely tender
(10 to 15 minutes, depending on size). Drain, instantly cool under
running water, and set vegetables aside.
About one hour before beef will be served, place potato quarters in
drippings (at least 1/2 cup) rendered by roasting beef and turn them
to coat. (If beef hasn't rendered enough drippings, supplement with
cooking oil and a little unsalted butter.) Place in oven (wherever
there's room, including the bottom shelf) and roast for 45 minutes,
turning every 10 minutes or so to brown all sides evenly. Add carrots,
turnips, and onions and sprinkle with thyme, salt, and pepper.
Continue roasting and turning frequently until vegetables are tender
and evenly browned (about 15 minutes longer). Using tongs (or a
slotted spoon) and draining off excess fat, remove to serving dish;
sprinkle with parsley.

Croutons

8 Servings
1/3 c butter
3 cloves garlic,finely minced
2 c bread cubes
Salt
Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add
cubed bread. (It works better if it is a little old, but if you only have
fresh, just be more gentle). Toss well, but gently to coat the bread
with the butter. Set in oven and roast for about 7 minutes, then stir
well and roast again for about 7 minutes more. When bread has taken
on a golden color, remove and salt and pepper to taste. Spread out on
a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups

Creamy Chestnut Soup

8 Servings
4 lb chestnuts (8 cups) fresh
-whole,peeled
1 md onion
12 md shallots
4 stalks celery
5 oz prosciutto,Sliced
3 T butter
2 1/2 qt chicken stock,unsalted
1 t fennel seeds
1 bay leaf
1/2 t salt
1/2 c heavy cream
1/2 t white pepper,Fresh Ground
1/4 c cèpes (or porcini),Dried
-mushrooms
PREPARATION: Adjust oven rack to middle position and heat oven to
400F. With a small, sharp knife, slit the outer shell of each chestnut,
put them in a shallow baking pan, and roast until tender, 15 to 20
minutes. Peel off the outer shells and inner skins while still warm.
Reheat if the chestnuts cool and become difficult to peel. Peel and
thinly slice the onion and the shallots. Thinly slice the celery tops and
leaves (reserve ribs for another use). Julienne the prosciutto. Wrap
and refrigerate 2 tablespoons prosciutto for garnish.
COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle
and saute the onion, shallots and remaining prosciutto over medium
heat until softened, about 5 minutes. In a large saucepan, bring 6 cups
of the chicken stock to a boil. Stir the hot chicken stock into the shallot
mixture along with the chestnuts, celery, fennel seeds, bay leaf, and
1/2 teaspoon salt. Bring the mixture to a boil and skim. Reduce the
heat and simmer, covered, for 45 minutes. Remove and set aside 16
chestnuts for garnish. Continue simmering until remaining chestnuts
are very tender, about 45 minutes longer.
Remove soup from heat, discard the bay leaf, and set aside to cool 15
minutes. Pour the soup into the workbowl of a food processor fitted
with a metal blade, or into a blender. Pure, then strain through a fine
sieve or tamis. (Can cover and refrigerate up to 3 days, or freeze up to
1 month.)

Country Terrine

18 Servings
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat
with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic,
parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture,
eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust
seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in
meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan
in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer
inserted into the center for 1/2 minute is very hot when withdrawn, 1
½ to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.

Cooked Meat Croquettes

4 Servings
MEAT MIXTURE
1/4 c onions,Chopped
1 T oil
2 c diced meat,ham, chicken,
-beef (or f),cooked
3 T celery,Minced
1 T green bell pepper,Minced
1 T fresh parsley,Minced
-(optional)
or 1 teaspoon oregano,Dried
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
2 T cracker meal,breadcrumbs or
- white
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
Oil -for frying
White Sauce - Medium or
-Thin,(see recipe)
Saut onions in oil until light golden and translucent. Combine all
ingredients except rolling mixture. Chill meat mixture. Beat the eggs
from the rolling mixture and roll croquettes in egg and then
breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce
Or make White Sauce into Cheese Sauce or Brown Sauce.

Choucroute Garnie

8 Servings
1 1/2 lb pork shoulder
1 lb knackwurst
1 lb italian sausage
1 lb bacon
3 lb sauerkraut
8 juniper berries
2 T gin
1/2 c wine,white
Polish sausage may be substituted for Italian sausage.
Cover bacon strips with boiling water; set aside Cut pork into 1"
chunks. Slice knackwurst and Italian sausages in half. Combine pork,
knackwurst, and sausages and set aside. Drain sauerkraut, rinse in
cold water and squeeze dry. Drain bacon and pat dry. Chop bacon.
Mix into sauerkraut and add crushed juniper berries and gin. Add
half of sauerkraut mixture to crockpot, then add mixed meats and
remaining sauerkraut, sprinkling with pepper as you go. Pour wine
over all and cover. Cook about 2 hours on High.
Turn into warmed serving bowl. Sprinkle with parsley. Serve with
boiled potatoes. Pass around mustard or horseradish, if you wish.

Chocolate Mint Mousse

6 Servings
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2
-package)
2 c heavy cream
Fresh mint sprigs for
-garnish (opti
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium
saucepan, bring 2 inches of water to a simmer. Remove pan from
heat.Set the bowl of chocolate over the hot water, stirring frequently
until just melted. Remove bowl from hot water. Cool.
Bring the water in the saucepan back to a simmer. In a large bowl or
in the bowl of a standing mixer, combine the egg yolks, sugar, and
creme de menthe. Set bowl over simmering water and whisk
constantly until egg mixture is slightly thickened, about 3 minutes.
Remove bowl from hot water. With mixer on medium speed, whisk the
egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4
cup of water in a small bowl, sprinkle with gelatin, and let stand until
softened, about 2 minutes. Remove pan of simmering water from heat
and set bowl of softened gelatin in hot water until gelatin has melted,
about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and
then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of
the whipped cream into one of the bowls. Stir melted chocolate into
second bowl and then fold in remaining whipped cream.
To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between
six individual goblets. Spoon all of the mint mousse on top. Make a
final layer using the remaining Chocolate Mint Mousse. Refrigerate until
set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.

Chicken Marengo

4 Servings
1 whole frying chicken,cut
-into pieces
4 cloves garlic,crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme,Dried
or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes
-peeled,core,chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron
skillet in olive oil until lightly browned; remove and brown chicken
pieces well on all sides. Mix together tomato paste and chopped
tomatoes, stir in wine, browned onions and garlic, and seasonings
(except parsley). Top chicken pieces with liquids mixture. Cover tightly
and simmer for 45 minutes. As the chicken is simmering, in a separate
skillet saute the remaining onions and mushrooms in butter until
golden. Add olives and lemon juice to the mixture. Add this to the top
of the chicken in the kettle, cover and cook another 15 - 20 minutes.
Sprinkle with parsley and serve. Or, even better, prepare this a day
ahead and the flavors will be further enhanced.

Cervelles En Matelote

6 Servings
2 c macon (or burgundy)
1 c brown stock,or canned
-bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and
-peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms,sauteed in
-butter
2 T butter,Softened
12 lg croutons
2 T parsley,minced
Bring the wine and stock to the simmer with the herbs and garlic.
Add the brains, bring to the simmer, and cook uncovered at just below
the simmer for 20 min. allow the brains to cool in the soaking liquid for
20 min so they absorb flavor and firm up. Drain them, slice into 1/2"
slices and arrange in a serving dish.
Beat the tomato paste into the cooking stock and boil down rapidly
until the liquid is reduced to 1 1/2 cups. Off heat, beat in the
flour-butter mixture; boil, stirring, for 1 min. Correct seasoning.
Arrange the brown braised onions and sauteed mushrooms around the
brains and strain the sauce over them. If not served right away, film
the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min
without simmering. Off heat, tip dish, add butter and baste brains and
vegetables with the sauce until the butter is absorbed. Decorate with
croutons [shaped white bread sauteed in clarified butter] and parsley.
Serve over rice or with parsley potatoes and green beans with a light
red Burgundy or Macon.

Cabbage Stuffed With Provençale Stuffing

4 Servings
2 c Provençale Stuffing,(see
-recipe)
8 lg green cabbage leaves
1/2 c smoked Provolone,Grated
-cheese
1/2 c dry white wine,water or
-broth
1 lg tomato,peeled and chopped
1/4 t caraway seeds
Salt
Black pepper
Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves
for about 4 minutes. If you have trouble removing them from the head
without cracking them, remove the core from the cabbage head and
place the entire head in the steamer for 5 to 6 minutes. The leaves
should come off easily now. Put about 3 1/2 tablespoons of stuffing at
the base of each leaf and roll up the leaf. Pour wine or broth into a
buttered baking dish, sprinkle tomato, caraway seeds into it and place
the rolled cabbage leaves into the liquid so they can't roll open.
Sprinkle the cabbages with a little salt and black pepper. Cover and
bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with
Provolone cheese and bake another 5 minutes. Serve warm.

Brioches

12 Servings
2 1/4 c flour,Sifted
1/2 c milk
to lukewarm (or 105 to)
-Heated
- 115 de
1 pk active dry yeast
1 T sugar
3 egg yolks
1 whole egg
6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and
pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and
let stand until foamy (about 5 minutes). With 2 spoons stir together
liquid and dry ingredients. Cover with a tea towel and let stand in a
warm place until mixture bubbles and rises slightly (about 25
minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time,
until a workable dough is formed. With a wooden spoon, work dough
until smooth and shiny, (5-10 minutes). Cover with a tea towel and
set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours).
Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg
and form them into balls. Place balls well spaced on an ungreased
baking sheet. Crack the whole egg into a small bowl and beat well;
brush tops of balls. Let stand in a warm place 15 to 20 minutes, then
brush with egg again. Place in oven and immediately reduce oven
temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let
cool on a wire rack.

Blender Hollandaise

10 Servings
4 egg yolks
1 1/2 T lemon juice
1/4 t salt
ds cayenne pepper (or white)
-pepper
1 T water,boiling
1/2 c butter,hot but not brown
Put yolks, lemon juice and seasonings in blender. Heat butter and
water separately, taking great care not to burn the butter. Blend egg
mixture on high for about half a minute, then with blender still on high,
add boiling water and half of the butter, very slowly and in a steady
stream, then the rest of the butter can be added more quickly. The
heat from the boiling water and the hot butter should cook the yolks
and create a satin- smooth mixture. Serve immediately or keep warm
in a bowl set in another bowl of hot water.
Yields: 1 1/4 cups

Baked Tomatoes With Provençale Stuffing
4 Servings
4 md tomatoes - unpeeled,cored,
-pulp removed
1 T olive oil
3/4 c onions,Chopped
2 cloves garlic,minced
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c plus 2 tablespoons Parmesan
-cheese
Heat the oven to 375F. Core tomatoes and scoop the insides out to
leave whole shells.
Heat skillet with oil to medium heat and saut onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about
4 minutes or until wetness evaporates. Remove from heat and stir in
breadcrumbs and cup measure of the Parmesan cheese. Reserve the
rest of the cheese for later.
Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.
Bake for about 15 minutes.