Steak and Sweetbread Kabobs

Assemble these supplies:

• 2 lemons
• 1 pound veal sweetbreads
• 1 teaspoon salt
• 4 bacon slices
• 1 pound boneless beef sirloin (beef loin sirloin steak), cut into 1 1/2-inch cubes
• Freshly ground pepper
• 2 large cloves garlic, peeled and minced
• 1 stick unsalted butter
• 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried, crumbled
• Squeeze enough lemon to measure 5 tablespoons juice.

Steps in preparation:

1. Strain to remove pits. Wash sweetbreads in cool water. 
2. In large saucepan, combine sweetbreads with 1 quart water,1 tablespoon lemon juice, and salt. 
3. Bring to a boil and simmer, covered, 15 minutes.
4. While sweetbreads are simmering, sauté bacon in skil­let just until it begins to brown but is not crisp. 
5. Drain on paper towels. Cut into 1-inch lengths.
6. Preheat broiler. Drain sweetbreads in colander and refresh under cold water. 
7. Remove white membrane and cut into 1- to 11/2-inch chunks.
8. Thread meat onto skewers, alternating beef cubes, bacon, and sweetbreads. 
9. Sprinkle with pepper to taste and arrange on broiler pan.
10. In small saucepan, combine butter, tarragon, garlic, and remaining lemon juice. 
11. Heat, stirring, just until but­ter melts. Brush basting sauce lightly over meat.
12. Broil meat approximately 3 inches from heating ele­ment 2 to 3 minutes on each side.
13. Transfer kabobs to platter. Pour any remaining tar­ragon butter into small bowl and serve separately.

Tossed Green Salad

Assemble these supplies:

• 1 head Boston lettuce
• 2 1/4 teaspoons sherry wine vinegar or red wine vinegar
• 2 1/4 teaspoons lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 6 tablespoons oil, preferably
• 2 tablespoons walnut oil
• 4 tablespoons olive oil

Steps in preparation:

1. Wash and dry salad greens. 
2. Refrigerate.
3. Combine vinegar and lemon juice in bowl. 
4. Add salt and pepper. 
5. Whisk in oil.
6. Just before serving, toss lettuce with vinaigrette.

New Potatoes with Herbs

When you buy new potatoes, avoid those with green spots—they taste sour. To keep green spots from forming after you have brought the potatoes home, store them away from heat, light, and dampness. Use new potatoes as soon as possible—they will not keep as long as baking potatoes. And, for easy cooking, pick out potatoes of a uniform size. Otherwise, they will not cook evenly.

Assemble these supplies:

• 1 to 1 1/2 pounds small new potatoes, unpeeled
• 1 cup chicken broth
• 3 tablespoons butter
• Salt
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh chives, or 1/2 teaspoon freeze-dried

Steps in preparation:

1. Scrub potatoes with brush.
2. Arrange them in large heavy skillet in 1 layer.
3. They must fit snugly.
4. Pour in broth and bring to a boil.
5. Cover tightly and cook about 4 min­utes, shaking skillet over high heat until almost all liquid has evaporated.
6. Lower heat, add butter, and cook gently 10 minutes, uncovered, shaking skillet often.
7. Test for doneness with fork. Partly cover and set aside; keep warm.
8. Sprinkle with salt, chopped parsley, and chives just before serving.

Sautéed Chicken with Tart Green Grapes

Since most grapes in American markets have been picked for eating, not cooking, you may have to search for really tart grapes. Be sure to taste them before buying. If the grapes you find are not tart enough, add a few drops of lemon juice to the dish just before you serve it; the sauce must not taste sweet if it is to be authentic.

Assemble these supplies:

• 2 cups chicken broth
• 3-pound chicken, cut into 4 or 8 pieces
• Salt and freshly ground black pepper
• 1 1/2 cups seedless tart green grapes (about 3/4 pound)
• 3 tablespoons butter
• 8 plump cloves garlic, unpeeled
• 3 tablespoons dry white wine
• 2 teaspoons chopped fresh parsley

Steps in preparation:

1. In saucepan, simmer chicken broth until it is reduced to 2/3 cup.
2. Set aside.
3. While broth is simmering, cut away and discard any excess fat from chicken quarters.
4. Rub chicken with salt and pepper and set aside.
5. Puree 1 cup of the grapes in blender or food processor for 20 seconds.
6. Rub puree through strainer, using back of wooden spoon to press some of pulp through.
7. You should have about 1/4 cup green-grape juice. Discard pureed pulp.
8. In large deep nonaluminum skillet, heat 2 tablespoons of the butter over high heat. Add chicken pieces, skin side down, and unpeeled garlic cloves. Brown chicken pieces 1 minute on each side.
9. Shake pan often to keep chicken pieces and garlic from sticking.
10. Lower heat, cover pan tightly, and cook 10 minutes.
11. Uncover pan, tilt it, and degrease juices.
12. Turn chicken with tongs and add white wine to pan. Cover and cook over low heat 10 minutes longer.
13. Uncover pan and add 3 tablespoons of the grape juice.
14. Cover again quickly so chicken pieces absorb all aroma and flavor.
15. Cook chicken about 7 minutes more.
16. Test breast pieces for doneness and remove them from skillet.
17. Cover them lightly to keep warm and moist.
18. Add 1/2 cup of the reduced chicken stock to skillet.
19. Continue to cook leg pieces and garlic, uncovered, 5 minutes more, or until done. There should be about 1/4 cup of juice in skillet.
20. Return breast pieces to pan.
21. Turn chicken and garlic cloves in syrupy pan juices in order to glaze them. Remove chicken from skillet.
22. Cover and keep warm in oven while you make sauce.
23. Raise heat and add the remaining chicken stock, the remaining 1 tablespoon of butter, the remaining juice, and the remaining 1/2 cup grapes.
24. Swirl over heat to combine.
25. Remove from heat and season with salt and pepper.
26. Arrange chicken, garlic, and grapes on serving plat­ter.
27. Spoon sauce over them. Sprinkle with parsley.

Steamed Baby Carrots

Assemble these supplies:

• 1 pound baby carrots
• 3 tablespoons butter, melted

Steps in preparation:

1. Salt and freshly ground white pepper
2. Peel carrots and bring water to a boil in steamer.
3. Steam carrots 5 to 8 minutes, or until barely tender when pierced with fork.
4. Remove to serving dish and toss with melted butter.
5. Season to taste with salt and white pepper.

ADDED TOUCHES

If you want to serve fresh fruit for dessert, apricots— when in season—are ideal in flavor and color for this menu. When apricots are not in season, make this dried apricot mousse the afternoon or the day before you cook the chicken. It needs to be chilled for at least two hours— and it can also sit overnight.

Stir-Fried Sugar Snap Peas

Assemble these supplies:

• 3/4 pound sugar snap peas
• 3 tablespoons butter

Steps in preparation:

1. Salt and freshly ground white pepper
2. Remove strings from sugar snap peas.
3. Melt butter over high heat in skillet.
4. Stir fry peas about 2 minutes, or until just tender.
5. Remove from heat.
6. Season to taste with salt and white pepper.

Sautéed Chicken Breasts Stuffed with Persian Rice

Assemble these supplies:


The stuffing:

• 1/4 cup golden raisins
• 2 tablespoons Madeira
• 1/2 cup long-grain white rice
• 2/3 cup water
• 4 tablespoons butter
• 4 ounces chopped pecans
• 1/3 cup minced shallots
• 6 strips orange peel, finely julienned
• 1/4 teaspoon salt
• Freshly ground white pepper
• Freshly grated nutmeg
• 1 yolk from large egg
• The chicken:
• 2 whole unskinned boneless chicken breasts
• 2 teaspoons butter
• 2 teaspoons olive oil
• Orange butter sauce

Steps in preparation:

1. Soak raisins in Madeira in bowl.
2. Bring rice, water, and 1 tablespoon of the butter to a boil in heavy saucepan. 
3. Stir, scraping pan so rice does not stick.
4. Reduce heat to low, cover, and cook 20 minutes, or until rice is just tender.
5. Stir once during this time, scrap­ing sides of saucepan.
6. Add 2 tablespoons additional water if rice is too hard.
7. Remove from heat and set aside.
8. Melt 3 tablespoons of the butter in medium-size skillet.
9. Add chopped pecans and toss until lightly browned.
10. Add minced shallots and sauté until barely soft but not brown.
11. Add raisins with Madeira and orange peel and stir to mix well.
12. Remove from heat and add mixture to rice.
13. Stir well. Season to taste with salt, white pepper, and nutmeg. Cool.
14. When mixture is cool, stir in egg yolk. Set aside, covered.
15. With knife, trim and discard fat, sinew, and cartilage from chicken breasts, keeping skin intact.
16. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges.
17. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
18. Do not split breasts.
19. Fill pockets with rice stuffing.
20. Smooth skin over rice so it is completely covered, and pull skin down around filling, tucking edges under flesh of breast.
21. Use metal skewers, if necessary, to keep skin attached.
22. Melt butter in large skillet and add oil.
23. Add breasts, stuffed side up, and sear over high heat 2 minutes.
24. Turn and sear 2 more minutes.
25. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
26. Over moderate heat, sauté breasts, stuffed side up, 10 to 12 minutes.
27. Turn and cook 5 minutes.
28. Remove chicken to platter.
29. Cut each breast in half and serve with orange butter sauce.

Orange Butter Sauce

• 2 tablespoons minced shallots
• 1/3 cup orange juice
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon dry white wine
• 5 tablespoons frozen, salted butter
• 2 strips orange peel, finely julienned Salt and freshly ground white pepper 
• Freshly grated nutmeg

Combine shallots, orange juice, vinegar, and wine in nonaluminum saucepan. Reduce until about 2 teaspoons of liquid remain with shallots.Over very low heat, carefully whisk in frozen butter, 1 tablespoon at a time, until all is melted. The sauce should look opaque. Do not overheat or butter will separate. Remove from heat.
Stir in julienned orange peel and season to taste with salt, white pepper, and nutmeg.

Steamed Asparagus with Tarragon Butter

Tarragon, the herb for the asparagus, is better fresh but acceptable dried. Its sharp aroma and licorice flavor give it many uses. Employ it judiciously. Too much of it will overpower asparagus.

WHAT TO DRINK

A crisp wine, either a California Fume Blanc or a French Pouilly-Fume, should accompany this meal. Both have a hint of smokiness to add to the flavors' harmony.

Assemble these supplies:

• 1 1/2 to 2 pounds fresh asparagus
• 6 tablespoons butter
• 3 tablespoons minced fresh tarragon, or 3 teaspoons dried
• Salt
• Freshly ground white pepper

Steps in preparation:

1. Trim by breaking off at tender point, wash, and peel asparagus spears.
2. Place asparagus in vegetable steamer and steam over boiling water 4 to 6 minutes, or until barely tender.
3. Melt butter in saucepan and add tarragon.
4. Remove from heat. Season to taste with salt and white pepper.
5. Spoon over steamed asparagus.

Chicken Breasts Stuffed with Cheese

Assemble these supplies:

The stuffing:

• 2 tablespoons butter
• 1/4 cup chopped onions
• 2 teaspoons minced garlic
• Peel of 2 medium-size lemons, finely julienned 
• 1/3 cup ricotta cheese 2 tablespoons freshly grated 
• Parmesan cheese 
• 1 1/2 tablespoons minced fresh marjoram,or 1 1/2 teaspoons dried 
• 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried 
• Freshly ground white pepper
• Salt
• Freshly grated nutmeg
• 1 egg yolk from large egg

The chicken:

• 2 whole unskinned boneless chicken breasts 
• 2 teaspoons butter
• 2 teaspoons olive oil
• 4 tablespoons freshly grated 
• Parmesan cheese

 Steps in preparation:

1. In saucepan, melt butter and sauté onion until soft but not brown.
2. Add garlic and lemon peel and mix quickly. 
3. Transfer to bowl and cool.
4. Put ricotta cheese, 2 tablespoons Parmesan cheese, herbs, and seasonings in another bowl and mix well. 
5. Add egg yolk and garlic mixture and mix until well blended. 
6. Cover and refrigerate.
7. With sharp knife, trim and discard fat, sinew, and car­tilage from chicken breasts, keeping skin intact.
8. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges. 
9. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
10. Fill pockets with cheese stuffing.
11. Smooth skin over filling so it is completely covered, and pull skin down around filling, tucking all edges under flesh of breasts. 
12. Use metal skewers, if necessary, to keep skin attached.
13. Melt butter in skillet and add oil.
14. Add breasts, stuffed side up, and sear over high heat 2 minutes.
15.  Turn and sear 1 to 2 minutes.
16. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
17. Over moderate heat, sauté breasts, stuffed side up, 15 minutes.
18. Meanwhile, place broiler pan 3 inches from heat source and turn broiler on.
19. Remove skillet from heat and sprinkle Parmesan cheese on top of each chicken breast. 
20. Press cheese down with spatula.
21. Transfer to broiler and broil about 5 minutes, or until cheese topping is light golden brown.
22. To serve, remove skewers, if used, and cut each breast in half.

Watercress Salad Simple recipe

Assemble these supplies:

• 2 bunches watercress
• 4 ounces shelled walnuts
• 3 tablespoons olive oil
• 1 tablespoon sunflower oil
• 4 1/2 teaspoons wine vinegar, preferably
• 2 1/2 teaspoons red wine vinegar and 2 teaspoons sherry wine vinegar Salt and freshly ground black pepper

Steps in preparation:

1. Preheat oven to 350 degrees.
2. Wash watercress and dry thoroughly.
3. Remove any tough stems.
4. Refrigerate until serving time.
5. Toast walnuts on cookie sheet in oven about 5 minutes.
6. Set aside until cool; then chop them.
7. In small bowl, mix together oils and vinegars with small whisk.
8. Season to taste.
9. At serving time, toss watercress with vinaigrette and sprinkle toasted walnuts on top.

Celeriac Purée

Assemble these supplies:

• 2 to 3 knobs celeriac (about 2 pounds)
• 8 tablespoons salted butter (1 stick)
• Salt and freshly ground white pepper
• Freshly grated nutmeg
• 4 tablespoons finely chopped fresh parsley

Steps in preparation:

1. Peel celeriac and cut into 1/2-inch slices. 
2. Place in vegeta­ble steamer and steam over boiling water about 10 minutes, or until tender.
3. Chop steamed celeriac coarsely and puree it in food processor or food mill.
4. Melt butter and stir in puree. 
5. Add salt, white pepper, and nutmeg to taste. 
6. When heated through, cover and keep warm until serving time.
7. Sprinkle 1 tablespoon fresh parsley over each serving.

Chicken Breasts Stuffed with Pâté

Assemble these supplies:

The stuffing:

• 6 ounces ground pork
• 4 ounces ground veal
• 2 ounces prosciutto, minced
• 3 tablespoons minced shallots
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon minced garlic
• 2 teaspoons brandy or Cognac
• Pinch of ground allspice
• 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
• 1/3 teaspoon salt
• Freshly ground white pepper
• 1 large egg, well beaten

The chicken:

• 2 whole unskinned boneless chicken breasts
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Sauce supreme (see following recipe)

Steps in preparation:

1. In large bowl, combine all ingredients for pâté stuffing.
2. Mix ingredients well, cover, and let flavors blend.
3. With knife, trim and discard fat, sinew, and cartilage from chicken breasts, keeping skin intact.
4. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges.
5. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
6. Fill pockets with pâté mixture.
7. Smooth skin over filling so it is completely covered, and pull skin down around filling, tucking all edges under flesh of breasts. Use metal skewers, if necessary, to keep skins attached.
8. Turn oven to 375 degrees.
9. Heat oil in large skillet and add butter.
10. Place breasts, stuffed side up, in skillet and sear over high heat 2 to 3 minutes. Turn, and sear 1 to 2 minutes more.
11. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
12. Over moderate heat, sauté, stuffed side up, for addi­tional 2 minutes.
13. Remove pan from heat.
14. Transfer chicken to cake rack set on baking pan. Roast 18 to 22 minutes, or until meat thermometer registers 155° degrees.
15. Turn off oven and leave breasts in it.
16. Drain off any fat from skillet and make sauce supreme.
17. Remove skewers, if used, and cut each breast into 1/2 - inch slices.
18. Spoon sauce over each portion.

Sauce Supreme

• 1/4 cup brandy or Cognac
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 11/2 teaspoons lemon juice
• Salt and freshly ground white pepper Freshly grated nutmeg
• 2 tablespoons frozen, salted butter

1. Place skillet used for sautéing breasts over high heat and add brandy. 
2. Deglaze pan by stirring and scraping bottom until liquid is reduced by half.
3. Turn heat to moderate, add broth and heavy cream, and cook—stirring—until reduced by half.
4. Add lemon juice and season with salt, white pepper, and nutmeg. 
5. Remove from heat and whisk in butter.

WHAT TO DRINK

This special dish calls for a white Burgundy—a Meursault or, for a really festive occasion, a Montrachet. A less expensive alternative is to serve a lightly chilled Beau­jolais, which would go well with these robust flavors.

Herbed Wild Rice

Wild rice, like quail, is a special occasion dish—and the two blend deliciously. Technically not a true rice, this nutty-flavored grain is a wild grass seed and is one of many American contributions to world cuisine. Originally har­vested wild by Indians, it grows only in Wisconsin, Min­nesota, a few other northern states, and Canada. Commercial growers now successfully cultivate it, but the crop is always small, and wild rice sells for about 10 dollars a pound. Fortunately, one cup of raw rice (equal to one half pound) yields enough for four. You can find wild rice in most supermarkets and specialty shops. Be sure the pack­age you choose is not a combination of wild rice and regular white rice.

Assemble these supplies:

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 cup wild rice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives, or 1 teaspoon freeze-dried
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground black pepper
• 21/2 cups water

Steps in preparation:

1. In medium-size saucepan, melt butter over medium- high heat. 
2. Add onion and cook about 2 minutes until soft.
3. Stir in wild rice and mix until coated with butter. 
4. Add parsley, herbs, salt, pepper, and water.
5. Bring mixture to a boil. 
6. Reduce heat to medium-low and cook, covered, 30 to 35 minutes, or until all liquid has been absorbed, and kernels are tender but still have some crunch. 
7. Keep warm until serving time.

Sautéed Quail

Quail, which are all white meat and virtually fat free, are so small that you must allow two per serving. Generally more flavorful than chicken, they cook very fast. Over cooking will spoil their flavor and even their looks, for if they are baked or roasted too long, they fall apart. This recipe calls for sautéing the birds about 20 minutes, an ideal technique, and then coating them with a bourbon- accented cream sauce. Because they are so small, they are hard to eat without using your fingers, particularly for the leg and thigh meat.

Assemble these supplies:

• 8 fresh quail, or 8 frozen quail, thoroughly defrosted Salt and freshly ground black pepper
• 4 tablespoons butter
• 1/2 cup plus 1/3 cup bourbon
• 1/2 cup finely chopped onions
• 2 tablespoons flour
• 1 1/2 cups chicken broth
• Sprigs of parsley (optional)

Steps in preparation:

1. Split quail with poultry shears down their backs, and spread open.
2. Sprinkle lightly with salt and pepper.
3. Taking care not to let it burn, melt butter over high heat in sauté pan.
4. Place quail, flesh side down, in hot butter and sauté 3 minutes.
5. Turn and sauté on other side 3 minutes more, or until both sides are golden.
6. Using poultry shears, cut quail down the backbone.
7. Plunge asparagus into cold water to stop cooking and to set color.
8. Drain and set aside until 5 minutes before serving.
9. Melt butter in skillet. Add asparagus and toss in hot butter.
10. Add chervil and salt. Serve immediately.

Tomatoes with Chopped Herbs

Assemble these supplies:

• 4 tomatoes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil, or
• 2 teaspoons dried
• Salt and freshly ground black pepper

Steps in preparation:

1. Bring enough water to a boil to cover tomatoes.
2. Drop tomatoes into boiling water for about 15 seconds.
3. Drain tomatoes.
4. With paring knife, slip off their skins.
5. Slice tomatoes and arrange on platter.
6. Refrigerate.
7. Before serving, top tomatoes with chopped herbs and season with salt and pepper.

ADDED TOUCH

For a quick dessert, chill a honeydew melon and, just before serving, cut into slices. Then run a sharp knife between the melon and the rind and cut the melon into bite-size pieces. Garnish with fresh sprigs of mint.

LEFTOVER SUGGESTION

The bulgur-and-vegetable mixture makes a good cold dish, and you will find it worthwhile to double the recipe and have leftovers. Toss it lightly with a vinaigrette dressing and garnish it with tomato wedges.

Bulgur with Aromatic Vegetables

The bulgur that goes with the brandy-flamed chicken breasts in this menu is simply unbleached cracked wheat with all the good flavor of whole-grain bread. Look for it in the supermarket next to the rice, dried beans, or breakfast cereals. Health food stores and specialty shops often sell it loose, by the pound. Buy an unrefined brand, since the nutrients are mostly in the dark husk.

Assemble these supplies:

• 3 tablespoons butter 
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 cup bulgur
• 1 1/2 cups chicken broth 
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley

Steps in preparation:

1. Melt butter over medium heat and add chopped vegeta­bles.
2. Cook, stirring, for 1 minute.
3. Add bulgur and toss for 3 to 5 minutes until vegetables have softened and bulgur is golden brown.
4. Add chicken broth and salt and bring to a boil.
5. Reduce heat to medium low. Simmer, uncovered, about 15 minutes, or until all liquid has been absorbed.
6. Stir in chopped parsley.

 WHAT TO DRINK

A bright, slightly acidic white wine will make a nice coun­terpoint to the rich flavors of this menu. Try an Italian Pinot Grigio or Pinot Bianco from either Friuli or Tren­tino-Alto Adige. Whichever you select, buy enough to use in the sauce as well as at dinner.If you prefer a Mideastern touch, in keeping with the bulgur, brew hot tea with mint leaves and sugar.

Flamed Chicken with Mushrooms

Assemble these supplies:

• 5 tablespoons butter
• 1/4 cup minced shallots
• 1/2 pound fresh mushrooms, sliced
• 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
• 2 tablespoons chopped fresh chives, or 2 teaspoons freeze-dried
• Salt and freshly ground black pepper
• 1/4 cup dry white wine
• 8 skinless, boneless chicken breast halves
• 1/4 cup brandy
• 2 tablespoons chopped fresh parsley for garnish (optional)

Steps in preparation

1. Melt 3 tablespoons of the butter in skillet large enough to hold chicken in one layer. (It may be necessary to use two skillets to cook chicken.) 
2. Stir in shallots and cook over low heat for about a minute.
3. Add mushrooms and continue cooking for another min­ute. 
4. Stir in herbs, seasonings, and wine. Cook over moder­ately high heat about 3 minutes, or until wine has reduced to an essence.
5. Remove mushroom mixture and set aside on warm plate. 
6. Cover and keep warm.
7. Put chicken between sheets of waxed paper and pound until breasts are about 1/2 inch thick. 
8. Season with salt and pepper.
9. Add the remaining 2 tablespoons butter to skillet over medium-high heat. 
10. When butter is hot, sauté chicken breasts, without crowding pan, 3 to 4 minutes on 1 side until lightly browned. 
11. Reduce heat slightly, turn each breast with tongs, and brown other side—adding more butter if necessary. Place some mushroom mixture on top of each breast and turn off heat.
12. Slightly warm brandy in small saucepan. Standing back, hold a match just above brandy and set it aflame.
13. Pour flaming brandy over chicken. 
14. Shake pan gently until flames have subsided. Remove to platter and garnish with parsley, if desired.

WHAT TO DRINK

A bright, slightly acidic white wine will make a nice coun­terpoint to the rich flavors of this menu. Try an Italian Pinot Grigio or Pinot Bianco from either Friuli or Tren­tino-Alto Adige. Whichever you select, buy enough to use in the sauce as well as at dinner.If you prefer a Mideastern touch, in keeping with the bulgur, brew hot tea with mint leaves and sugar.

Flamed Chicken with Mushrooms

WHAT TO DRINK

A bright, slightly acidic white wine will make a nice coun­terpoint to the rich flavors of this menu. Try an Italian Pinot Grigio or Pinot Bianco from either Friuli or Tren­tino-Alto Adige. Whichever you select, buy enough to use in the sauce as well as at dinner.
If you prefer a Mideastern touch, in keeping with the bulgur, brew hot tea with mint leaves and sugar.



5 tablespoons butter
Y4 cup minced shallots
Y2 pound fresh mushrooms, sliced
1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
2 tablespoons chopped fresh chives, or 2 teaspoons freeze-dried
Salt and freshly ground black pepper
Y4 cup dry white wine
8 skinless, boneless chicken breast halves
Y4 cup brandy
2 tablespoons chopped fresh parsley for garnish (optional)
Melt 3 tablespoons of the butter in skillet large enough to hold chicken in one layer. (It may be necessary to use two skillets to cook chicken.) Stir in shallots and cook over low heat for about a minute.
Add mushrooms and continue cooking for another min­ute. Stir in herbs, seasonings, and wine. Cook over moder­ately high heat about 3 minutes, or until wine has reduced to an essence.
Remove mushroom mixture and set aside on warm plate. Cover and keep warm.
Put chicken between sheets of waxed paper and pound until breasts are about 1/2 inch thick. Season with salt and pepper.
Add the remaining 2 tablespoons butter to skillet over medium-high heat. When butter is hot, sauté chicken breasts, without crowding pan, 3 to 4 minutes on 1 side until lightly browned. Reduce heat slightly, turn each breast with tongs, and brown other side—adding more butter if necessary. Place some mushroom mixture on top of each breast and turn off heat.
Slightly warm brandy in small saucepan. Standing back, hold a match just above brandy and set it aflame.
Pour flaming brandy over chicken. Shake pan gently until flames have subsided. Remove to platter and garnish with parsley, if desired.

Sautéed Okra with Tomatoes and Herbs

Okra, a traditional side dish in the summertime, grows only in the South and has to be shipped north. Buy tender pods no more than four inches long. (The larger pods may be slightly wooden in texture.) Okra contains a thick liquid characteristically used to thicken Creole gumbos and stews. To keep it in the pod, where it belongs, avoid cutting off its top (the top is the end that is not pointed). If okra is not in season, buy fresh green beans and stir fry them in the same way.

Assemble these supplies:

• 2 tablespoons butter
• 3/4 pound small pods fresh okra, rinsed and dried, with stems, but not end of pod, cut off
• 1/4 teaspoon salt
• 1 small tomato, peeled, seeded, and chopped
• 1 tablespoon chopped fresh basil, or 1 teaspoon dried 
• 1 tablespoon chopped fresh parsley

Steps in preparation:

1. Melt butter in skillet over high heat.
2. Sauté okra 3 to 5 minutes, depending on size of pods. 
3. Stir okra frequently so that pods do not brown. 
4. They should be just tender and bright green.
5. Remove okra to warm serving platter and sprinkle with salt. 
6. Top with chopped tomato and herbs.

ADDED TOUCH

If you serve the meal in the backyard or on the patio, watermelon slices or assorted flavors of ice cream make the easiest and most appropriate desserts. The blueberry cobbler on page 125 is another possibility. Serve it warm and top each portion off with vanilla ice cream.

LEFTOVER SUGGESTIONS
Fried chicken is especially good the second day, when allowed to warm-ta.room temperature. If any okra and tomato sauté is left over, it will make a nice addition in tomorrow morning's omelet.

Herbed Corn Pudding

Freshly picked corn produces the best corn pudding. Buy small to medium-size ears and, after shucking and deskilling them, stand each ear on end and cut off the kernels (about three rows at a time) with a sharp knife. Do not slice too deep—the outer half of the kernel is the tastiest. If you cannot find good corn, frozen white "baby" corn is a good alternative. The pudding dish should bake in a pan of boiling water, as the recipe directs. The water keeps the temperature constant so that the texture of the pudding will be smooth.

Assemble these supplies:

• 2 cups kernels cut from 4 ears fresh corn, or frozen white corn, defrosted
• 2 teaspoons chopped fresh dill or chervil, or 1 teaspoon dried chervil
• 3 large eggs
• 1 teaspoon salt
• 1 cup heavy cream
• Additional fresh dill for garnish (optional)

Steps in preparation:

1. Preheat oven to 350 degrees.
2. Bring water to a boil to pour around baking dish.
3. Place corn kernels in lightly greased shallow baking dish and sprinkle dill on top.
4. Using whisk, beat eggs about 10 strokes in small bowl.
5. Add salt and cream and beat to incorporate.
6. Pour custard over corn and dill and stir briefly.
7. Place baking dish with corn pudding in larger dish.
8. Pour enough boiling water into larger dish so that water comes about halfway up side of pudding dish.
9. Place dishes on middle rack of oven.
10. Bake 35 to 40 minutes, or until knife inserted 11/2 inches in from edge of baking dish comes out clean.
11. The center will set after pudding is removed from oven.
12. Garnish with additional fresh dill, if desired.

Southern Fried Chicken

Assemble these supplies:

• 2- to 2 1/2-pound chicken, cut into serving pieces
• 1/2 cup flour
• 1/3 cup buttermilk
• 1/3 cup lard
• 5 tablespoons butter
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges and watercress for garnish (optional)

Steps in preparation

1. Rinse chicken pieces and pat dry with paper towels.
2. Put flour in paper bag.
3. Pour buttermilk into medium-size bowl and dip each chicken piece in it to coat. 
4. Place 1 or 2 chicken pieces in bag and shake to coat with flour. 
5. Place coated pieces of chicken on plate. Repeat until all chicken pieces are floured.
6. Melt lard and butter over high heat in frying pan.
7. Meanwhile, sprinkle chicken with salt and pepper.
8. When fat is hot, add thighs and legs, fleshy side down. 
9. Brown about 3 minutes. 
10. When golden, turn them with tongs and brown other sides. 
11. Add chicken breasts to pan. 
12. After about 3 more minutes, turn all chicken pieces. 
13. Add wings to pan.
14. Continue cooking and turning chicken pieces so that they brown evenly. 
15. Cook chicken on as high a temperature as possible. 
16. Reduce temperature to medium-high only if chicken is browning too fast. 
17. It should be done in 20 to 30 minutes from time thighs and legs were placed in pan. 
18. Chicken should be medium brown and the crust very crisp.
19. Spread doubled paper towels on warm serving platter and place chicken on top; then cover chicken with doubled paper towels. Allow chicken to drain 3 to 5 minutes in a warm spot. 
20. Remove towels.
21. Garnish chicken platter with lemon wedges and water­cress, if desired.

Green Salad with Lemon Mustard Vinaigrette

Buy the greens the day you serve them and wash them just before assembling the salad. Boston lettuce needs only two or three washings, but you must wash spinach with special care in order to remove all grit. First cut off the stems, then fill a large pan or bowl with water and Immerse the greens. Rinse and drain at least three times, and taste a leaf. If necessary, rinse again. Drain the spin­ach on paper towels and pat it dry. A salad spinner will save trouble-and cut preparation time. In any case, be sure to dry the leaves thoroughly, for otherwise the dressing will not cling and the salad will taste watery.

Assemble these supplies:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon prepared Dijon mustard (e.g. Grey Poupon)
• 1/4 teaspoon sea salt
• 4 tablespoons extra-virgin olive oil

Steps in preparation:

1. Mix all ingredients in a small jar with a tight fitting lid.
2. Shake vigorously for 30 seconds until emulsified.
3. Combine the lemon juice, mustard and salt in a bowl.
4. Drizzle in the olive oil while whisking continuosly.
5. Taste and adjust the salt, and add more lemon juice or olive oil to achieve a pleasing balance of acidity.

Sweet and Sour Turnips

Small white turnips, far from being bitter, taste like a cross between a tart apple and radish: they hold their own in a full-flavored meal such as this one. They have a firm, clean texture, if not over cooked. Avoid large turnips, which do tend to turn woody and bitter.

Salad tip: most produce markets cut off turnip tops and discard them, but fresh green turnip tops make an inter­esting addition to any green salad, including the Boston lettuce and spinach salad in the recipe here.

• 8 medium-size white turnips
• 3 tablespoons butter
• Salt and freshly ground white pepper
• 1 teaspoon sugar
• 1/2 cup chicken broth
• 2 1/2 heaping tablespoons dark brown sugar
• 1/4 cup sherry wine vinegar or red wine vinegar

Steps in preparation:

1. Peel turnips.
2. Cut them crosswise into 3/4-inch slices and then into 3/4-inch cubes.
3. In skillet, melt butter.
4. Add turnips. Season with salt, white pepper, and sugar.
5. Cook turnips over medium-low heat, tossing them in pan until they are glazed and nicely browned.
6. Lower heat and add a little of the chicken broth.
7. Cover pan and cook 15 minutes. You may need to add a little more of the broth. Do not over cook. •
8. While turnips are cooking, combine brown sugar with vinegar in small bowl.
9. Blend well and add to turnips after they have cooked 15 minutes.
10. Raise heat and cook until turnips are well glazed and pan juices are reduced to about 2 tablespoons.
11. Remove to serving dish and pour pan juices over them.

Game Hens with Green Peppercorn Sauce

Game hens need herbs, seasonings, and care. Here Perla Meyers combines them with rosemary, thyme, paprika, mustard, and green peppercorns—which are pepper berries picked before they ripen and turn black. Jars of green peppercorns preserved in brine or vinegar are on the shelf in most supermarkets and specialty shops. Always buy the brine-packed kind because vinegar over­whelms the peppery flavor. Be sure to add green pepper­corns to the sauce at the last minute.

Assemble these supplies:

• 18 large cloves garlic
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 11/2 teaspoons chopped fresh rosemary, or
• 1/2 teaspoon dried
• 4 Rock Cornish game hens
• Coarse (kosher) salt and freshly ground black pepper
• 3 tablespoons butter
• 1 teaspoon vegetable oil
• 11/2 cups chicken broth 1 tablespoon flour 1 cup heavy cream
• 1 heaping teaspoon green peppercorns, crushed
• Parsley sprigs for garnish (optional)

1. Preheat oven to 400 degrees.
2. Mash 2 of the garlic cloves.
3. Combine in small bowl with mustard, paprika, thyme, and rosemary.
4. Blend mixture into a paste and rub hens well with it.
5. Season hens with coarse salt and freshly ground black pepper.

Truss hens.

1. In skillet with oven-proof handle, heat 2 tablespoons of the butter and oil until foam subsides.
2. Add game hens and sauté over moderate heat on both sides until they are lightly browned.
3. Tuck tips of wings under back securely.
4. Tie legs and tail together, crossing string over cavity and pulling tight.
5. Run string under legs; turn game hen over, run string through wings. Tie securely in back, with knot over skin flap.
6. Meanwhile, bring about 1 cup water to a boil. Add the remaining 16 cloves garlic and blanch 1 to 2 minutes.
7. Drain and slip skins off. Scatter garlic around hens and add half of the broth. Place uncovered in oven.
8. Baste hens every 10 minutes with the remaining chicken broth.
9. Turn them once during their cooking time and make sure pan juices are not burning.
10. Cook 30 to 35 minutes, or until tender.
11. Remove hens and set them aside. With slotted spoon, remove garliccloves and reserve.
12. Skim surface of pan juices of any fat.
13. Place pan over high heat and reduce liquid by half.
14. Combine flour with the remaining 1 tablespoon butter and work together with your fingers until thoroughly blended, making beurre manie.
15. Add cream to reduced sauce.
16. Taste and season with salt and pepper.
17. Whisk in a little of the beurre manie, just enough for sauce to thicken.
18. Taste and correct seasoning.
19. Return garlic cloves to skillet.
20. Add crushed green peppercorns and heat sauce through. Keep warm.
21. Remove trussing string, and quarter game hens with poultry shears.
22. Place on serving platter and spoon sauce over them.
23. Garnish with sprigs of parsley, if desired.

Broccoli Purée

Assemble these supplies:

• 1 bunch broccoli (about 11/2 pounds)
• 4 tablespoons butter
• 3 tablespoons flour
• 1/2 to 3/4 cup sour cream
• Salt and freshly ground black pepper

Steps in preparation:

1. Remove all leaves from broccoli stalks. 
2. Peel stalks with vegetable peeler or sharp knife and cut broccoli into 1-inch pieces.
3. In large saucepan, bring salted water to a boil. 
4. Add broccoli and cook 7 to 8 minutes, until tender.
5. Drain thoroughly and puree in food processor.
6. In small skillet, heat butter. 
7. Add flour and cook mix­ture, whisking constantly, until it turns pale brown. 
8. Add brown butter to broccoli puree, together with 1/2 cup sour cream, and stir to blend. 
9. If puree seems too thick, add a little more sour cream. 
10. Taste and correct seasoning.
11. Transfer to shallow covered serving dish. 
12. Keep warm in 200-degree oven until ready to serve.

Sauté of Chicken with Mushrooms

Assemble these supplies:

• 1 ounce Italian dried mushrooms.
• 1 1/2 cups chicken broth
• 6 to 8 small chicken legs with thighs
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 teaspoon vegetable oil
• 2 small yellow onions, cut in half crosswise
• 1 tablespoon flour
• 3/4 cup heavy cream
• Finely minced fresh parsley for garnish (optional)

Steps in preparation:

1. Rinse mushrooms quickly under cold running water.
2. Combine in small saucepan with 1 cup of the chicken broth.
3. Bring to a boil. Reduce heat, cover, and simmer 20 min­utes.
4. Drain mushrooms, reserving liquid; dice them and set aside.
5. Rinse chicken pieces and dry thoroughly with paper towels.
6. Season with salt and pepper.
7. In large heavy skil­let, heat 3 tablespoons of the butter with oil.
8. Sauté chicken on both sides until it is nicely browned.
9. Do not crowd pan.
10. Add onions to skillet and pour in 1/4 cup of the remaining chicken broth.
11. Lower heat and simmer, partially covered, 25 to 30 minutes, turning chicken once. Add some of the mushroom liquid if needed. Be sure not to drown chicken, or it will lose its nice colon
12. When chicken is done, use tongs to remove it from skillet and set it aside on platter.
13. Remove onions with slotted spoon and discard.
14. Skim surface of pan juices of any fat.
15. Add mushrooms and the remaining 1/4 cup chicken broth to skillet.
16. Cook until sauce is reduced to 1/2 cup.
17. Make beurre manie by combining flour with the re­maining 1 tablespoon butter, working it together with your fingers until thoroughly blended.
18. Add cream to reduced sauce.
19. Taste and season carefully with salt and pepper.
20. Whisk in a little beurre manie until sauce is just thick enough to heavily coat spoon.
21. Return chicken to skillet and coat with sauce.
22. Reheat, and serve garnished with parsley, if desired.

Zucchini, Tuna, and Tomato Salad

Assemble these supplies:

• 3 small zucchini
• 7 1/2-ounce can light tuna in olive oil
• 1/2 cup thinly sliced red onions
• 1/2. green pepper, seeded and thinly sliced
• 2 small dill gherkins, thinly sliced
• 1 pint cherry tomatoes
• Coarse (kosher) salt and freshly ground black pepper
• 1 large clove garlic, mashed
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 1/2 cup plus
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh parsley for garnish (optional)
• 2 sliced hard-boiled eggs for garnish (optional)

Steps in preparation:

1. In medium-size saucepan, bring about 1 cup salted water to a boil.
2. Add zucchini and poach 5 minutes, or until barely tender.
3. Remove, cool under cold water, and slice thinly.
4. In salad bowl, combine zucchini, flaked tuna with its oil, onion, green pepper, and gherkins.
5. Slice cherry tomatoes in half and add to bowl.
6. Season with coarse salt and freshly ground black pepper.
7. Combine mashed garlic, vinegar, and olive oil in small bowl and blend thoroughly. 
8. Toss dressing with salad in­gredients.
9. Serve at room temperature or slightly chilled.
10. Garnish with chopped parsley and hard-boiled egg slices, if desired.

Creamy Lemon Pilaf with Lemon-Cream Sauce

Assemble these supplies:

• 2 tablespoons butter
• 11/2 cups long-grain white rice
• 3 cups chicken broth Salt
• Lemon-cream sauce (see following recipe)
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons finely chopped parsley
• Freshly ground black pepper

Steps in preparation:

1. Heat butter in heavy saucepan.
2. Add rice and cook 1 minute, or until rice turns opaque.
3. Add chicken broth and season with salt.
4. Bring to a boil, reduce heat, and simmer, covered, 20 to 25 minutes.
5. Just before serving, add lemon-cream sauce to rice and fold in gently.
6. Add Parmesan cheese and parsley.
7. Taste, and season with salt and pepper. Serve immediately.

Lemon-Cream Sauce

• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 2 yolks from extra-large eggs 
• 1/4 cup heavy cream

Combine lemon juice, lemon peel, yolks, and cream in small bowl. Whisk until well blended. Reserve for rice.

ADDED TOUCH

For a light, sweet dessert, chill, peel, and thinly slice four oranges. Sprinkle a teaspoon of orange liqueur (Grand Marnier and Triple Sec are both good with oranges) and a teaspoon of confectioners' sugar over each portion.

Basque Sauté of Chicken Breasts

Assemble these supplies:

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground pepper
• 1/2 cup flour
• 2 to 4 tablespoons olive oil
• 2 medium-size zucchini, cut into 11/2-inch matchsticks
• 3/4 pound sweet Italian sausages
• 1 tablespoon butter
• 1/2 teaspoon crushed red
• pepper (optional)
• 1/4 cup dry white wine
• 2 large cloves garlic, thinly sliced
• 1/3 cup chicken broth
• 7-ounce jar roasted peppers, drained and finely sliced
• 1 tablespoon finely chopped fresh parsley

Steps in preparation:

1. Remove fillets from chicken breasts and remove and discard all fat and gristle. 
2. Cut chicken breasts crosswise into 1/2-inch slices. 
3. Season with salt and pepper and dredge lightly in flour. Set aside.
4. Place skillet over high heat. 
5. Add 2 tablespoons olive oil to skillet and, when hot, add zucchini. 
6. Sauté zucchini 3 minutes, or until nicely browned. 
7. Season with salt and pepper, remove with slotted spoon, and reserve.
8. Add sausages and sauté over medium heat until nicely browned on all sides. 
9. Add more oil if needed. 
10. When done, remove sausages and set aside. 
11. Discard all but 1 table­spoon of the fat from skillet.
12. Add butter and hot chili to skillet. 
13. When fat is hot, add chicken slices and sauté them over high heat 2 to 3 min­utes, until browned. 
14. Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.
15. Add garlic and broth and simmer chicken, partly cov­ered, 2 to 3 minutes more.
16. Slice sausages crosswise into 1/4-inch slices. 
17. Add sau­sage slices, zucchini, and roasted red peppers to skillet. 
18. Toss with chicken and simmer over low heat 2 to 3 minutes. 
19. Taste for seasoning and sprinkle with chopped parsley.

Roquefort Vinaigrette

Assemble these supplies:

• 1 large clove garlic, mashed
• cup olive oil
• 2 ounces Roquefort cheese
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 2 tablespoons &erne fraiche or sour cream
• 2 or 3 rinsed anchovy fillets (optional)
• Freshly ground black pepper
• 3 tablespoons minced fresh chives, or 1 tablespoon freeze-dried

Steps in preparation:

1. Combine all ingredients except pepper and chives, in­cluding anchovy fillets if desired, in container of blender or food processor and blend until smooth. 
2. Season carefully with pepper. 
3. You will probably not need salt since both Roquefort and anchovies are salty.
4. Using rubber spatula, stir minced chives into dressing and set aside until serving time. 
5. Stir again just before serving and spoon over cauliflower.

Cauliflower with Roquefort Vinaigrette

For the hors d'oeuvre, choose the whitest cauliflower you can find, avoiding any spotted or yellowish heads or any with open flower clusters. The recipe calls for a cup of milk to be added to the cooking water with the cauliflower. This keeps the cauliflower white without changing the taste. The oil-cured black olives, which are imported, are not as salty as those packed in salt and brine.

Assemble these supplies:

• 21/2 quarts salted water
• 1 large head cauliflower
• 1 cup milk
• Roquefort vinaigrette (see following recipe)
• 1/4 pound Genoa salami, thinly sliced for garnish (optional)
• 1/2 pound oil-cured black olives for garnish (optional)
• 1 pint cherry tomatoes for garnish (optional)
• Parsley sprigs for garnish (optional)

Steps in preparation:

1. In large covered saucepan, bring 21/2 quarts salted water to a boil.
2. Trim cauliflower. Add cauliflower and milk to boiling water.
3. Cook over medium heat 8 minutes, or until cauliflower is crisp but tender.
4. Test by inserting blade of knife near core end—it should come out easily.
5. Remove and drain cauliflower.
6. Place on round serving platter.
7. Serve with Roquefort vinaigrette and surround with salami, black olives, cherry tomatoes, and parsley as desired.

WHAT TO DRINK

The strong flavors of this menu call for a wine with enough body to support them. Choose a not-too-expensive, white Graves, a California Sauvignon Blanc (sometimes labeled Fume Blanc), or a white Spanish wine from the Rioja region.

Pako(Fern) salad-Simple Recipe

Assemble these supplies:

• 2-3 cup pako
• 2 medium red onions
• 4 tomatoes sliced
• 2 hard-boiled salted eggs
• 3 medium peeled potatoes
• 1 tsp. freshly ground black pepper
• 1/2 tsp. white sugar
• 2 cups vinegar
• 1/2 tsp. table salt

Steps in preparation:

1. In a big bowl, arrange the slicedor minced pako.
2. Top with sliced tomatoes, onions, eggs and potatoes.
3. In another medium bowl, mix vinegar, minced garlic, sugar, salt and pepper.
4. Dress with vinaigrette. Serve.

Lato (Caulerpa racemosa) Salad Recipe

Assemble these supplies:

• 2-3 cups fresh lato
• 2 small size tomato, diced
• 1/4 cup onions, chopped
• 1/4 cup green mango, grated
• 2 tablespoon native vinegar
• 2 tablespoon calamansi juice
• salt to taste

Steps in Preparation:

1. Rinse the seaweed lato and drain. In a medium bowl, mix all ingredients.
2. Drain and keep chilled in refrigerator for 10 to 15 minutes before serving.
3. Prepare dressing by mixing onion, tomato, ginger and season with a dash of salt while waitng.
4. Toss lato and prepared dressing and drizzle with kalamansi/lemon juice.
5. Serve with steamed rice and fried fish.