French Bread with Walnut-Garlic Butter

Assemble these supplies:

• 6 tablespoons unsalted butter
• 1 cup walnut halves or pieces
• Small clove garlic, peeled
• 1 long loaf French bread

Steps in preparation:

1. Cut 6 tablespoons butter into small pieces and set aside in small bowl to soften.
2. Coarsely chop walnuts in food processor fitted with steel blade or in blender.
3. Put garlic through press, stirring into softened butter to blend. Add walnuts and mix.
4. Cut bread in half lengthwise and spread each half with butter mixture. Place buttered halves together and wrap loaf in aluminum foil. Bake loaf in 350-degree oven about 20 minutes.
5. Just before serving, remove foil, cut bread crosswise into 4 pieces, and place in napkin-lined basket.
6. Preheat oven to 350 degrees.
7. Peel and finely chop enough onion to measure 1/2 cup. Tear bread into pieces and process in blender to make about 1 cup crumbs. Rinse, dry, and chop enough parsley to measure 1/4 cup, reserving 4 sprigs for garnish, if desired.
8. If using link sausages, remove from casings and cut into small pieces. In large skillet, cook sausage and pork over medium heat, stirring well with wooden spoon, 5 to 7 minutes, or until no trace of pink remains. With slotted spoon, transfer to large bowl.
9. Add onion to fat remaining in skillet and cook over medium heat, stirring until softened, about 3 minutes. Add onion to pork and sausage.
10. Wash and dry apples. Set aside red apple, if using, for garnish. With apple corer or paring knife, remove cores from whole yellow apples. Cut a thin slice from top of each apple. With paring knife and teaspoon, carefully hollow out apples, leaving 1/4-inch-thick shell. Reserve pulp for stuffing mixture. Brush inside of each shell with lemon juice to prevent discoloration. Place apples in baking dish, spacing evenly.
11. Coarsely chop reserved apple pulp. Reserving 1 tea-spoon, combine remaining lemon juice and pulp in small bowl. Add pulp mixture, bread crumbs, parsley, sage, salt, and pepper to taste, to skillet with pork and sausage and stir to combine.
12. Fill each apple with stuffing, mounding slightly. Place remaining stuffing around apples in baking dish; baste with a little apple cider.
13. Place apples in oven and bake 40 minutes, basting with cider about every 10 minutes.
14. Just before apples are done, halve red apple, if using, for garnish, reserving one half for another use. Core remaining half, cut into 4 thin wedges, and brush with reserved lemon juice.
15. Using spatula, carefully transfer apples from baking dish to 4 dinner plates and divide remaining stuffing among plates. Top each serving with a red apple wedge and parsley sprig, if desired. Serve immediately.

Pork-and-Sausage-Stuffed Golden Apples

Assemble these supplies:

• Small onion
• 2 slices home-style white bread
• Small bunch parsley
• 1/2 pound mild fresh pork sausage or link sausages 
• 1 pound lean ground fresh pork
• 4 Golden Delicious apples (each about 1/2 pound) Small red apple for garnish (optional)
• 1/4 cup lemon juice plus 1 teaspoon (optional) 1 teaspoon dried sage
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 cup apple cider
• 3 tablespoons walnut or vegetable oil Small clove garlic, peeled
• 1 tablespoon lemon juice
• Freshly ground pepper

Steps in preparation:

1. If using dried shiitake, place in medium-size bowl with enough water to cover and set aside 20 to 30 minutes to soak.
2. In medium-size saucepan, bring 2 1/2 quarts water and 2 1/2 teaspoons salt to a boil over high heat.
3. Meanwhile, trim green beans and rinse in cold water. Place beans in boiling water and cook until crisp-tender, about 3 minutes.
4. Turn beans into colander, refresh under cold running water, and set aside to drain.
5. Remove mushroom stems, reserving for another use, and wipe caps with damp paper towels. Or, drain recon¬stituted shiitake and strain soaking liquid, reserving for another use; dry with paper towels and trim stems. Cut mushrooms into 'A-inch-thick slices.
6. In large skillet or wok, heat butter and oil over medium- high heat. When butter-oil mixture is hot, put garlic through press directly into pan. Add beans and mush¬rooms, and sauté, stirring, until mushrooms are limp and beans are hot and just tender, about 3 minutes.
7. Add lemon juice and salt and pepper to taste, tossing to combine.
8. Divide vegetable sauté among 4 dinner. plates.

Lemon Mousse with Tropical Fruits

You can use fresh raspberries rather than frozen ones for the sauce: Macerate 1 cup of fresh berries with 3 table­spoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds.

Assemble these supplies:

• 3 lemons 1 orange
• 3 tablespoons Drambuie
• 1 package (1 tablespoon) unflavored gelatin
• 1 ripe mango
• 1 large kiwi, or 2 small
• 3 eggs
• 1/2 cup plus 3 tablespoons sugar
• 1 cup heavy cream
• 8-ounce package frozen raspberries, thawed

Steps in preparation:

1. Place large bowl and beaters in refrigerator to chill. Grate zest of 2 lemons and orange into small saucepan. Squeeze enough lemon juice to measure 1/2 cup and strain juice. If necessary to make 1/2 cup juice, squeeze orange and add to lemon juice. Add juice, Drambuie, and gelatin to pan and set aside to soften.
2. Peel mango and remove flesh. Chop fruit into small dice and set aside in strainer to drain. Peel kiwi, cut crosswise into 1/4-inch-thick slices, and set aside.
3. Bring juice mixture to a simmer over low heat until gelatin dissolves, 1 to 2 minutes. Pour mixture into me­dium-size bowl, cover, and refrigerate until cooled, about 10 minutes.
4. Meanwhile, separate eggs, placing yolks and whites in separate bowls.
5. With whisk, beat egg yolks with 1/2 cup sugar until thick and lemon colored. Wash and dry whisk.
6. Add remaining 3 tablespoons sugar to egg whites and whisk until stiff.
7. When gelatin mixture is cool but not set, add to yolks and stir to combine.
8. In large chilled bowl, beat heavy cream with electric mixer set at high speed until it holds a soft shape.
9. With rubber spatula, fold yolk mixture into whites. Gently fold this mixture into cream until no streaks show.
10. Divide mango among 4 stemmed glasses and top with spoonful of mousse. Cover with slices of kiwi and top with remaining mousse. Cover with plastic wrap and refriger­ate until chilled and set, at least 1 hour.
11. Just before serving, purée raspberries in blender or food processor and then strain them. Top each mousse with a spoonful of raspberry sauce.

Wild Rice with Sautéed Carrots and Celeriac

Assemble these supplies:

• 1 cup wild rice
• Medium-size onion
• 2 tablespoons tamari or soy sauce
• 1 orange
• Small bunch carrots (1 pound total weight)
• Small-size celeriac (about 1 pound)
• 2 tablespoons walnut oil or vegetable oil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground cumin seeds
• 1/4 cup veal or chicken stock, preferably homemade, or canned
• 3 tablespoons sugar
• 2 tablespoons unsalted butter
• Freshly ground black pepper

Steps in preparation:

1. In medium-size heavy-gauge saucepan, bring 5 cups water to a boil.
2. Meanwhile, place wild rice in strainer and rinse thor­oughly under cold running water. Peel onion.
3. Place rice, tamari, and whole onion in pan of water. When water returns to a boil, reduce heat to maintain a brisk simmer and cook rice 30 to 40 minutes, or until tender but slightly al dente.
4. While rice is cooking, cut orange in half, reserving one half for another use. Squeeze juice from half of orange and set aside. Peel carrots and cut crosswise on the diagonal into long flat slices. Scrub and peel celeriac. Halve celeriac lengthwise and cut each half into wedges. If center is hollow, trim away any discolored flesh. Cut wedges crosswise into 1/2-inch-thick slices.
5. In large sauté pan, heat walnut oil over medium heat. Add carrots and celeriac, and sauté, stirring, until color of vegetables begins to deepen, about 3 minutes.
6. Add marjoram, cumin, stock, and orange juice to pan; cover, and cook until vegetables are just tender, about 10 minutes.
7. Remove cover from pan and increase heat to medium- high. Sprinkle sugar over vegetables and stir with wooden spoon. Cook, stirring, about 5 minutes, or until liquid reduces to a glaze. Remove pan from heat and cover to keep warm.
8. Drain wild rice in strainer and discard onion. In me­dium-size bowl, combine rice with half of vegetables. Add butter and pepper to taste and toss rice mixture until butter melts. Add remaining vegetables to rice and serve.

Stir-Fried Celery

The knobby Jerusalem artichoke, or sunchoke, a native American vegetable, is the root of one type of sunflower. Available year-round at health food stores and many super­markets, Jerusalem artichokes are at their best in winter. Before using, scrub them with a brush under cold water.

Assemble these supplies:

• 6 to 8 large celery stalks
• 1/2 pound small white mushrooms
• 1/2 pound Jerusalem artichokes
• 2 large shallots
• 2 tablespoons peanut oil
• 1 tablespoon clarified butter
• 1/4 cup good-quality dry sherry
• Trim celery stalks; wash, and dry with paper towels. Cut stalks into crescents 1/2 inch wide and 2 inches long.

Steps in preparation:

1. Trim mushrooms and wipe clean with clamp paper towels.
2. Scrub artichokes well and cut into VI-inch-thick slices. Peel and chop shallots.
3. In wok or medium-size saute pan, heat peanut oil over high heat until smoking. Add clarified butter, celery. and mushrooms, and stir fry until mushrooms are golden and celery is bright green, 2 to 3 minutes.
4. Add shallots and sherry, and cook 1 minute. Add arti­chokes, toss briefly, and serve.

Black-Eyed Pea Salad

For this quick-to-assemble hearty salad, you can use canned black-eyed peas instead of frozen, but be sure to drain them well.

Assemble these supplies: 

• 10-ounce package frozen black-eyed peas
• Small head Boston or Bibb lettuce
• 2 medium-size tomatoes (about 1 pound total weight)
• 2 stalks celery
• Small red onion (optional)
• 1/3 cup corn oil
• 3 to 4 tablespoons red or white wine vinegar 
• 1/2 teaspoon dry mustard
• Salt
• Freshly ground pepper

Steps in preparation:

1. In medium-size saucepan, cook peas as directed on package. Drain, transfer to medium-size bowl, cover, and refrigerate until chilled.
2. Meanwhile, wash lettuce and dry in salad spinner or with paper towels. Wrap in paper towels and refrigerate.
3. Wash tomatoes and Celery, and dry with paper towels. Core, halve, and coarsely chop tomatoes; finely chop enough celery to measure 1 cup. Set aside.
4. If using red onion, peel and mince enough to measure 1 tablespoon; set aside.
5. In small bowl, whisk- corn oil, vinegar, dry mustard, and salt and pepper to taste until blended.
6. Add tomatoes, celery, and onion, if using, to peas and toss to combine. Add vinaigrette and toss until evenly coated.
7. Divide lettuce among salad plates, top with salad, and serve.

Cheddar Cheese Biscuits

Assemble these supplies:

• 3 tablespoons salted butter
• 2 ounces Cheddar cheese
• 1 cup all-purpose flour, approximately 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 or 2 tablespoons milk (optional)

Steps in preparation:

1. Preheat oven to 425 degrees.
2. Melt butter over low heat in small skillet or butter warmer and set aside.
3. Grate enough cheese to measure about Y2 cup.
4. Combine grated cheese, 1 cup flour, baking powder, and salt in medium-size bowl. Stir in cream with fork, mixing just until moistened. Add 1 or 2 tablespoons milk to dough if too crumbly.
5. On lightly floured surface, knead dough 8 to 10 times. With fingers, press out to a scant 1/2-inch thickness. Cut dough into 11/2-inch rounds with biscuit cutter.
6. With tongs, dip biscuits in melted butter to coat and place on ungreased baking sheet. Transfer to oven and bake 12 to 15 minutes, or until biscuits are golden.
7. Remove baking sheet from oven and place on wire rack to cool slightly.
8. With spatula, transfer biscuits from baking sheet to napkin-lined basket.

Sauté of Smithfield Ham

Assemble these supplies:

• Large red bell pepper
• 3 medium-size zucchini (about 1 1/2 pounds total weight) 2 1/2 pounds jicama, or 2 1/2 pounds turnips
• 1/2- to 3/4-pound slice Smithfield ham, smoked country ham, or prosciutto
• Large lemon
• 1 stick unsalted butter
• Freshly ground pepper

Steps in preparation:

1. Rinse red bell pepper and zucchini; dry with paper towels. Halve, core, and seed pepper; trim zucchini. Peel jicama. Cut vegetables into 1/4-inch-thick julienne.
2. Trim fat from ham and discard. Cut enough ham into 1/4- inch-thick julienne to measure 2 cups; reserve remainder for another use.
3. Squeeze lemon and place juice in small heavy-gauge saucepan. Bring to a boil over medium heat, and reduce to about 1 tablespoon, 2 to 3 minutes. Remove pan from heat and allow to cool slightly.
4. Cut 6 tablespoons butter into small pieces. Add to lemon juice, piece by piece, beating after each addition until incorporated. It may be necessary to warm mixture briefly, over very low heat, but butter must soften, not melt, in juice. When thoroughly combined, set aside.
5. Melt remaining 2 tablespoons butter in large wok or sauté pan over medium heat. When butter foams, add red pepper, zucchini, jfcama, and ham, and sauté, stirring and tossing with wooden spoons, until vegetables are well coated with butter and starting to cook. Add 2 tablespoons water and continue to sauté, stirring and tossing until vegetables are crisp-tender, about 4 minutes.
6. If more than 2 or 3 tablespoons liquid remain in pan after vegetables are done, pour off.
7. Remove pan from heat, add lemon butter, and toss vegetables until evenly coated. Add pepper to taste and transfer to serving platter.

Walnut and Rum Croustade

Assemble these supplies:

• 1 1/4 cups freshly shelled walnut halves
• 1/2 cup dry, unflavored bread crumbs
• 1/2 teaspoon grated lemon rind
• 1/2 cup plus 1 tablespoon superfine sugar
• 8 tablespoons butter (1 stick), melted
• 1/4 cup dark rum
• 8 filo pastry leaves

Steps in preparation:

1. Grind walnuts in food processor. Add bread crumbs, lemon rind, and 1/2 cup of the sugar and process until well blended. Mix in 2 tablespoons of the melted butter and rum.
2. Preheat oven to 375 degrees.
3. Brush 8-inch round cake or pie tin with a bit of the remaining melted butter. Cover bottom of pan with 1 sheet of filo dough. Fit dough in pan and brush lightly with butter. Layer 5 more sheets of the dough on top, brushing each lightly with butter and scattering each with 1/5 of walnut mixture.
4. Cover with the 2 remaining sheets of dough, brushing each with butter. Tuck them in around edges. Brush top with butter and bake 35 to 45 minutes, or until golden in color and crisp.
5. Sprinkle the remaining 1 tablespoon of sugar on top and let stand on cake rack 15 minutes. Cut into wedges and serve warm.

Green Salad Vinaigrette

Assemble these supplies:

1 small head chicory

• 1 small head escarole
• 1 small head radicchio
• 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 and 4 tablespoons olive oil

Steps in preparation:

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

Strawberries with Sabayon

Assemble these supplies:

• 1 pint fresh strawberries
• 4 eggs yolks
• 1/4 cup superfine sugar
• Juice of 1/2 orange
• 11/2 tablespoons Triple Sec or Grand Marnier
• 2 to 3 tablespoons heavy cream

Steps in preparation:

1. Wipe strawberries with damp paper towels. Hull and set side by side in heat-proof serving dish, pointed side up.
2. Beat yolks in double boiler over simmering water. Add sugar and whisk until smooth, continuing until mixture starts to thicken. Never let mixture reach a boil.
3. Add orange juice and whisk mixture until it thickens again. Repeat with Triple Sec and cream.
4. Cool sauce pot on bed of ice, stirring sauce to keep it from getting lumpy.
5. Coat berries with sauce and run serving dish wider broiler just to glaze sauce. Serve at once.

Grapefruit-Clove Ice Cream Recipe

For a dessert as elegant as the main dish, try this citrus ice.

Assemble these supplies:

4 pink grapefruits (about 1 pound each)
2 cups plus
2 tablespoons sugar
1 cup water
1/2 teaspoon ground cloves


Steps in preparation:

1. Roll grapefruits on hard surface to prepare for juicing.
2. Peel grapefruits without removing membranes or white bitter pith.
3. Slice peel of 1 grapefruit into four 3-inch-long strips, each about 1/4 inch wide. Reserve peel.
4. Slice grape­fruits in half and squeeze juice.
5. Bring water and 2 cups of the sugar to a boil, stirring constantly until sugar is completely dissolved and syrup is clear.
6. Remove from heat, cover, and cool to room tempera­ture. (Leftover syrup can be stored indefinitely in tightly sealed jar at room temperature.)
7. Mix grapefruit juice and 1/3 to Y2 cup of the sugar syrup, according to taste. Freeze in ice cream machine according to manufacturer's instructions, or place mixture in 9-inch square metal cake pan and freeze about 2 hours, stirring twice to distribute ice crystals evenly.
8. Bring water to a boil and blanch grapefruit peel 1 to 2 minutes to remove bitterness. Taste after 1 minute for desired flavor.
9. Drain peel under cold running water to stop cooking. Drain again on paper towels.
10. Combine grapefruit peel with 2 tablespoons of the sugar syrup.
11. Combine the remaining 2 tablespoons of the sugar and ground cloves. Remove peel from syrup with fork and coat it well on both sides with sugar-clove mixture. Transfer to cake rack and twist peel into curls. Let dry.
12. To serve, place twist of candied peel on top of each serving of ice.

Apricot Mousse Cake Recipes

Assemble these supplies:

• 6 ounces dried apricots
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon unflavored gelatin
• 2 teaspoons apricot brandy (or orange brandy, such as Cointreau, Triple Sec, or Grand Marnier)
• 3/4 cup heavy cream
• 2 teaspoons confectioners' sugar
• 1/2 teaspoon vanilla extract

Steps in preparation:

1. Combine apricots, water, and sugar in saucepan and simmer about 15 minutes, or until apricots are tender. Remove with slotted spoon. Reserve syrup. Cool apricots.
2. Puree apricots in food processor or blender.
3. Dissolve gelatin in 11/2 tablespoons of reserved apricot syrup. Add gelatin and apricot brandy to puree and mix well. Cool.
4. Whip cream until it forms soft peaks. Add con­fectioners' sugar and vanilla and whip until stiff peaks form.
5. Using wooden spatula, fold in whipped cream until well blended.
6. Spoon mousse into serving bowl or individual sherbet glasses and chill 2 to 24 hours.

Oriental Brown Rice

Assemble these supplies:

• 1 1/2 cups short-grain brown rice
• 3 tablespoons tamari or soy sauce
• 2 teaspoons sesame oil
• 1 bunch scallions

Steps in preparation:

1. Place rice in large sieve and rinse well under cold run­ning water.
2. In medium-size heavy-gauge saucepan, combine rice, 2% cups water, tamari, and sesame oil. Cover pan and bring to a boil over high heat. Reduce heat to medium-low so water maintains a brisk simmer and cook until rice is tender but not soft, about 35 minutes.
3. Trim scallions, wash, and dry with paper towels. Chop enough scallions to measure 1/2 cup.
4. Just before serving, toss rice with chopped scallions and divide among warm plates.

Braised Leeks, Corn, and Carrots with Green Peppercorn Sauce

Assemble these supplies:

• 8 medium-size leeks (about 2 pounds total weight)
• 2 carrots, scraped
• 2 lemons
• Medium-size clove garlic
• 1 ear of corn, or 10-ounce package frozen corn kernels, thawed
• 7 tablespoons unsalted butter
• 1/2 cup chicken or veal stock
• 2 tablespoons Madeira
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 tablespoon green peppercorns, packed in brine
• 2 tablespoons honey

Steps in preparation:

1. Trim green stems from leeks and reserve for another use. Split white parts lengthwise, wash thoroughly in cold water, and dry with paper towels. Cut leeks into 3-inch sections, and cut each section into 1/4-inch-thick strips. Cut carrots into fine julienne. Remove zest from lemons and cut into thin strips. Juice lemons and strain juice. Peel and mince garlic.
2. If using fresh corn, remove husks and silk. Trim stem end so upended ear will rest flat on work surface. Holding ear upright, press base against surface and, with chefs knife, cut off kernels by pressing blade against cob and slicing downward. Turn corn and repeat process until all kernels are removed.
3. In medium-size sauté pan, heat 3 tablespoons butter over medium heat until sizzling, about 1 minute. Add leeks and sauté, shaking pan occasionally, until they begin to wilt and are cooked evenly, 3 to 4 minutes.
4. Add lemon juice and zest, stock, Madeira, tarragon, and thyme. Reduce heat to low, until liquid barely sim­mers, then add corn and carrots. Cover pan and braise vegetables just until tender, 4 to 5 minutes.
5. Meanwhile, place peppercorns in strainer and rinse under cold running water to remove brine.
6. Transfer leeks to warm plates. Remove any tough outer layers of leek strips. Add honey to pan, increase heat to medium-high, and boil 1 to 2 minutes, or until sauce begins to shine.
7. Remove pan from heat and add garlic and green pepper­corns. Still off heat, swirl in remaining butter, one table­spoon at a time. Spoon sauce over leeks and serve.

Pork with Orange Sauce,Mushrooms ,Carrot Recipe

Assemble these supplies:

• 6 medium-size oranges
• 1/4 pound cultivated mushrooms
• 1 carrot, scraped
• 1 celery stalk
• 2 large shallots
• Medium-size clove garlic
• Small bunch parsley for garnish (optional)
• 1 cup beef or veal stock
• 1 bay leaf
• 2 teaspoons ground coriander Dash of Cayenne
• 1 cup heavy cream
• 2 tablespoons clarified butter
• 2 pork tenderloins (4 to 5 pounds total weight), trimmed and cut into 1-inch-thick medallions
• 1/4 cup dry white wine

Steps in preparation:

1. Halve 5 oranges and squeeze enough juice to measure 2 cups. In medium-size heavy-gauge saucepan, boil orange juice over medium-high heat until reduced by half, about 10 minutes.
2. While orange juice is reducing, trim mushrooms, wipe clean with damp paper towels, and chop. Chop carrot. Trim celery, wash, dry with paper towels, and chop. Peel and finely chop shallots. Peel garlic and crush lightly under blade of chef's knife. Peel remaining orange and cut into segments. Wash parsley, if using for garnish, and dry with paper towels. Reserve 4 sprigs and refrigerate re­mainder for another use.
3. Add stock, mushrooms, celery, shallots, garlic, bay leaf, coriander, and Cayenne to orange juice and continue boiling over medium-high heat until liquid is reduced to about 1 cup, 10 to 15 minutes.
4. Preheat oven to 200 degrees.
5. Add cream, reduce heat to medium, and cook 5 to 7 minutes, or until sauce thickens slightly.
6. Strain sauce into large bowl, pressing on solids with back of spoon to extract as much liquid as possible; discard solids and reserve sauce.
7. Place 4 dinner plates in oven to warm.
8. In large heavy-gauge skillet or sauté pan, heat clarified butter over high heat just until it begins to smoke, about 1 minute. Add pork and brown quickly on all sides, turning with tongs, about 2 minutes. Reduce heat to medium and sauté, turning occasionally, until pork is cooked through, 8 to 10 minutes.
9. Transfer medallions to warm plates. Add white wine to pan and boil over medium-high heat, scraping up any browned bits clinging to bottom of pan, 3 to 4 minutes, or until reduced to about 2 tablespoons.
10. Add reserved sauce and orange segments to pan, and cook sauce over medium heat, stirring frequently, until slightly thickened. Spoon sauce over medallions and gar­nish each serving with orange segment and parsley sprig, if desired.

Stuffed Pork Rolls with Tomatoes and Okra

Assemble these supplies:

• 1 pound fresh okra, or two 10-ounce packages frozen, thawed
• 1/2 pound mushrooms
• 2 large shallots
• Medium-size clove garlic
• 1/4 pound Westphalian ham
• Medium-size onion
• 1 1/2 pounds firm Italian plum tomatoes, or 28-ounce can
• whole peeled tomatoes, drained
• 1/4 cup clarified unsalted butter, plus 
• 2 tablespoons unclarified
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 cup dry sherry
• 2/3 cup fresh or dried bread crumbs
• Eight 1-inch-thick center loin pork scallops (about 2 to 21/2 pounds total weight), pounded thin
• 1 bay leaf
• 1/4 cup chicken stock
• Freshly ground black pepper
• 2 tablespoons arrowroot or cornstarch (optional)

Steps in preparation:

1. Remove okra stems and cut crosswise into 1-inch-long pieces. In large saucepan, bring 1 quart water to a boil  over high heat. Blanch okra in boiling water 1 to 2 minutes. Turn into colander and set aside.
2. Trim mushrooms and wipe clean with damp paper tow­els. Peel shallots and garlic. Combine mushrooms, shal­lots, and garlic in food processor fitted with steel blade and process briefly until minced. Or, mince these ingredients with chef's knife.
3. Chop ham finely. Peel and chop onion. If using fresh tomatoes, rinse and pat dry. Core, halve, and chop tomatoes. If using canned tomatoes, drain and reserve liquid for another use.
4. In medium-size sauté pan, heat 2 tablespoons clarified butter over medium heat. Add mushroom mixture and sauté, stirring occasionally, until mushrooms are browned and most of liquid has evaporated, about 3 minutes. Add thyme, sage, and 1/4 cup sherry. Increase heat to high and cook 1 to 2 minutes, stirring until blended. Remove pan from heat and stir in bread crumbs and ham.
5. Mound about 1/4 cup of filling in center of each pork scallop. Fold in sides and roll pork into cylinder, totally enclosing filling. Secure rolls with kitchen string or wooden toothpicks.
6. In large heavy-gauge skillet or sauté pan, heat remain­ing 2 tablespoons clarified butter over medium-high heat. Add pork rolls and brown quickly on all sides, turning with tongs, about 5 minutes.
7. Stir in onion, tomatoes, 2 tablespoons sherry, bay leaf, and stock. Season with generous grinding of pepper and bring to a boil. Cover pan, reduce heat to low, and cook 5 minutes.
8. Add okra and cook another 10 minutes.
9. Transfer pork rolls to serving platter and remove strings or toothpicks. If cooking liquid is thin, blend 2 tablespoons arrowroot with remaining 2 tablespoons sherry in a cup and gradually stir mixture into sauce. If cooking liquid is sufficiently thick, add remaining 2 table­spoons sherry only and stir until blended.
10. Remove pan from heat and swirl in 2 tablespoons unclarified butter, one at a time. Spoon tomatoes, okra, and sauce over pork rolls.

Tangy Cucumber and Grape Salad

Assemble these supplies:

• 2 large cucumbers
• 2 to 3 tablespoons salt
• 1/2 pound seedless red or green grapes Small bunch chives or scallions
• 1 cup sour cream or creme fraiche 1 teaspoon dry mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon wasabi or white horseradish 1/4 cup chicken stock
• 2 teaspc ons rose water (optional) Ground nutmeg

Steps in preparation:

1. Halve cucumbers lengthwise and remove seeds with melon baller or teaspoon. Peel cucumbers or score deco­ratively, if desired, and slice into 1/2-inch-thick crescents. Place cucumbers in colander, sprinkle with salt, and toss to coat. Place colander in sink to drain cucumbers.
2. Wash grapes and dry; remove stems and discard. Wash chives, dry with paper towels, and chop enough to mea­sure 2 tablespoons.
3. In small bowl, blend sour cream, dry and Dijon mus­tards, and wasabi. Add stock and rose water, if using, and stir until smooth.
4. Rinse cucumbers under very cold running water. Place them in clean dish towel and gently press out as much liquid as possible; set aside.
5. In serving bowl, combine cucumbers and grapes with sour cream dressing and toss until well coated. Sprinkle with nutmeg and set aside until ready to serve.

Sautéed Sweet Potatoes

Assemble these supplies:

• 4 medium-size sweet potatoes (about 3 pounds total weight)
• 6 tablespoons unsalted butter
• Medium-size onion, peeled and chopped
• Small clove garlic, crushed
• 1/2 teaspoon ground cardamom
• 1/4 cup Scotch whiskey (optional)

Steps in preparation:

1. Peel sweet potatoes and cut into Vi-inch-thick rounds.
2. In large sauté pan, melt 2 tablespoons butter over medium-high heat until sizzling. Add sweet potatoes and sauté, turning frequently, until brown on both sides, 8 to 10 minutes.
3. While sweet potatoes are sautéing, melt 2 tablespoons of the butter over medium-low heat in small sauté pan. Add onion and garlic, and cook, stirring, until soft, 3 to 4 minutes.
4. Add remaining butter to onion mixture, sprinkle with cardamom, and carefully pour in Scotch, if using. Cook just until butter melts, about 2 minutes.
5. Transfer onion mixture to food processor or blender and purée. Pour purée over sweet potatoes and cover pan. Reduce heat to very low and cook 3 to 5 minutes, or until fork-tender.
6. Divide sweet potatoes among plates and top each serv­ing with onion purée.

Pork Country-Style Baby Ribs with Plum Sauce Recipe

Assemble these supplies:

• 2/3 cup safflower or sunflower oil, approximately
• 1 cup fresh orange juice
• 8 country-style pork ribs, each
• 1 1/4 to 11/2 inches thick (about 5 pounds total weight)
• Freshly ground black pepper
• 2 large red bell peppers (about 1 pound total weight)
• 1/4 pound snow peas
• Small piece fresh ginger (optional) Medium-size onion, peeled and chopped
• 3/4 cup Japanese plum wine, German Gewiirztraminer,
• or sweet Riesling
• 3 cups chicken or veal stock 1/2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 jalapeno or Anaheim chilies (about 2 ounces total
• weight), or 1 tablespoon red pepper flakes
• 4 Italian prune plums, or 6 to 8 pitted prunes
• 2 tablespoons arrowroot or cornstarch
• 1 teaspoon minced garlic

Steps in preparation:

1. Preheat oven to 450 degrees.
2. In small bowl, combine 1/4 cup of the oil and 1/2 cup of the orange juice.
3. Brush each rib with about 1 teaspoon of remaining oil and season with pepper. Place ribs on rack in roasting pan and cook, turning ribs with tongs 3 or 4 times and basting them with juice mixture, 40 minutes.
4. While ribs are cooking, wash red bell peppers and dry with paper towels. Halve, core, and seed peppers. Cut one pepper into strips and chop remaining pepper. Trim and string snow peas. If using ginger, peel and mince enough to measure 1 teaspoon.
5. Heat 2 tablespoons oil in medium-size heavy-gauge saucepan over medium heat. Add onion and chopped red bell pepper, and sauté until onion is translucent and pep­per is soft, about 5 minutes.
6. Remove pan from heat. Add 1/4 cup of the plum wine and, averting your face, carefully ignite. When flame sub­sides, return pan to heat, add stock, remaining 2/3 cup orange juice, cumin, and coriander, and bring to a boil over high heat, skimming off any froth. Reduce heat to low and simmer until reduced to about 2 1/2 cups, about 15 minutes.
7. While sauce is reducing, wearing rubber gloves, cut chilies, if using, into 1/2-inch-thick rings and remove seeds. Halve and pit plums or prunes, then cut into wedges. In medium-size bowl, combine plums or prunes with chilies, if using, and pepper strips, and toss mixture with 1/4 cup plum wine.
8. When sauce is reduced, pass it through fine sieve set over medium-size bowl, pressing on solids to extract as much liquid as possible; discard solids. Return sauce to , pan, set over low heat, and add snow peas.
9. Meanwhile, blend arrowroot or cornstarch with remaining 1/4 cup plum wine in small bowl and slowly add to sauce, stirring, until sauce thickens, about 1 minute. . Add minced garlic and red pepper flakes and ginger, if using, and stir in pepper and plum mixture. Cover pan and set aside in warm place.
10. H. Place dinner plates under hot running water to warm. Dry plates. Remove ribs from oven. Divide ribs among plates and top each serving with sauce, fruit, and vegetables.

Artichoke Hearts with Creole Remoulade

Assemble these supplies:

• Small bunch scallions
• 1 tablespoon Creole or Dijon mustard
• 1 tablespoon prepared horseradish
• 1/4 cup red or white wine vinegar
• Juice of 1 lemon
• 1 teaspoon paprika
• 1/3 cup vegetable oil
• 1/3 cup olive oil
• 2 tablespoons minced parsley
• Salt and freshly ground pepper
• Large bunch watercress
• Two 14-ounce cans water-packed artichoke hearts, chilled

Steps in preparation:

1. Wash scallions and dry with paper towels. Trim off root ends and chop enough to measure 1/2 cup; set aside.
2. In food processor or blender, combine mustard, horse­radish, vinegar, lemon juice, and paprika. Process, adding vegetable and olive oils in a slow, steady stream, until sauce is thick and smooth. Turn sauce into small bowl and stir in scallions and parsley. Add salt and pepper to taste, cover, and chill in freezer until ready to serve.
3. Divide watercress among 4 dinner plates. Drain arti­choke hearts, cut in half, and arrange on top of watercress. Top each serving with a spoonful of Creole remoulade.

Jambalaya Yummy Recipe,Sausage and Shrimp

Assemble these supplies:

• 4 spicy link sausages, such as Polish or Italian, (about 10
• ounces total weight)
• 1/2 pound precooked ham
• Large green bell pepper
• Large stalk celery
• 2 medium-large onions
• 2 cloves garlic
• 3 tablespoons unsalted butter, bacon fat, or lard
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground cloves
• 1/2 pound medium-size shrimp
• 2 cups canned Italian plum tomatoes, with juice
• 2 cups chicken stock 1 cup long-grain rice

Steps in preparation:

1. Cut sausages into 1/2-inch pieces and dice enough ham to measure 1 cup; set aside.
2. Wash bell pepper and celery; dry with paper towels. Halve, core, seed, and coarsely chop pepper; chop celery. Peel and chop onions; peel and mince garlic.
3. In large heavy-gauge skillet, melt butter over medium heat. Add sausages and ham, and sauté 5 to 7 minutes, or until sausage is browned.
4. Meanwhile, peel and devein shrimp: Starting at head end, slip thumb under shell between feelers. Lift off 2 or 3 shell segments at once and, holding tail, pull shrimp out of shell. Pull off tail shell. With sharp paring knife, slit down back and lift out black vein.
5. Add green bell pepper, celery, onions, garlic, and 2 tablespoons of the parsley to skillet, and cook, stirring frequently, until onions are soft and translucent, about 5 minutes.
6.  Stir in thyme, Cayenne, black pepper, cloves, and shrimp. Add tomatoes and chicken stock, and bring to a boil.
7. Add rice, reduce heat to a gentle simmer, cover, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes.
8. Divide jambalaya among dinner plates and garnish with remaining parsley. Serve at once.
   

Oysters on the Half Shell

Assemble these supplies:

• 12 oysters
• 2 tablespoons anise-flavored liqueur, such as Pernod
• 1 lemon for garnish
• Watercress for garnish

Steps in preparation:

1. Shuck oysters, reserving liquor and bottom shells.
2. Arrange 3 oysters on each of 4 salad plates, top with a spoonful of reserved liquor, and brush lightly with anise liqueur. Garnish each serving with 2 lemon slices and watercress, cover, and refrigerate until ready to serve.

Buttermilk Spoon breads

Assemble these supplies: 

• 1 cup white or yellow cornmeal, preferably stoneground
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 4 eggs
• 1 cup milk

 Steps in preparation:

1. Preheat oven to 425 degrees. Lightly grease four 10- to 12-ounce ramekins or other ovenproof dishes.
2. In medium-size saucepan, combine cornmeal and salt. Add 2 cups boiling water and stir well. Cook over med­ium heat, stirring constantly, 1 to 2 minutes, or until thickened.
3. Remove pan from heat and add butter, stirring until melted.
4. In medium-size bowl, beat eggs until frothy and lemon colored. Add milk and stir until blended. Add egg mixture to cornmeal mixture and stir until batter is smooth.
5. Divide batter among ramekins and bake about 25 min­utes, or until tip of knife inserted in center comes out clean.

Ambrosia Natural Food Recipe-Famous Christmas Cake

Assemble these supplies:

• 4 medium-size navel oranges
• Small bunch seedless green grapes (about 1/4 pound)
• 2 tablespoons sugar, approximately
• 1 1/2 cups sweetened shredded coconut

Steps in preparation:

1. With paring knife, peel oranges and remove white pith. Cut crosswise into 1/4-inch-thick rounds. Wash grapes and dry with paper towels.
2. Place orange slices and grapes in medium-size bowl. If oranges are tart, sprinkle with a little sugar. Cover and refrigerate until ready to serve.
3. Just before serving, overlap 3 to 4 orange slices on each dinner plate and sprinkle with coconut. Scatter grapes over the slices.

Ham Steak with Maple-Bourbon Glaze

Maple-flavored syrup is sold in most supermarkets, but it lacks the intense flavor of pure maple syrup, which is preferred for the ham. Although costly, pure maple syrup is worth the extra money. Store the syrup in the refrigerator once opened because it spoils quickly if left at room temperature.

WHAT TO DRINK
The cook suggests a dry rosé to accompany this dinner. Try a varietal Cabernet rosé from California or a fine French Tavel.

Assemble these supplies:

• 1 1/2 tablespoons unsalted butter
• 1 1/2-inch-thick center-cut ham steak (about 21/2 pounds)
• Pinch of ground cloves
• 1/4 teaspoon dry mustard
• 1 teaspoon all-purpose flour
• 1/4 cup plus 2 tablespoons dry red wine
• 2 tablespoons bourbon
• 1/4 cup pure maple syrup

Steps in preparation:

1. In large heavy-gauge skillet, melt butter over medium heat. Brown ham on both sides, 6 to 7 minutes per side, and transfer to platter. Remove skillet from heat and reserve.
2. In small bowl, combine cloves, dry mustard, flour, and 2 tablespoons water.
3. Return skillet to low heat. Add spice mixture, red wine, bourbon, and maple syrup, and stir until blended. Cook slowly, stirring constantly, until glaze begins to thicken, 1 to 2 minutes.
4. Return ham to skillet and heat through, turning once or twice, about 8 minutes.
5. Transfer ham to cutting board and slice crosswise. Arrange 3 to 4 slices on each of 4 dinner plates and top with glaze.

Spinach Pancakes

Assemble these supplies:

• 1/2 pound fresh spinach
• 4 tablespoons unsalted butter, approximately
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 11/4 cups milk
• 2 eggs

Steps in preparation:

1. Remove tough stems from spinach and discard. Wash spinach thoroughly; do not dry. Transfer to large skillet, cover, and steam over medium heat 4 to 5 minutes, or until wilted.
2. Meanwhile, in small heavy-gauge saucepan or butter warmer, melt butter over low heat.
3. Turn spinach into sieve or strainer and squeeze out as much moisture as possible. Chop finely.
4. In food processor fitted with metal blade or in blender, combine flour, salt, sugar, milk, eggs, and 2 tablespoons melted butter; process until blended. Transfer to medium- size bowl and fold in spinach. Set batter aside.
5. In large skillet or griddle, warm 1/2 tablespoon melted butter over low heat. When butter begins to foam, pour out about 2 tablespoons batter per pancake, making four 3-inch pancakes. Cook until undersides begin to brown, 2 to 3 minutes. Using metal spatula or pancake turner, turn pancakes and cook other side another minute. Transfer to plate, place square of waxed paper between pancakes, and cover loosely with foil. Repeat with remaining batter, adding butter to pan as needed, to make a total of 12 to 16 pancakes.

Prune-Stuffed Pork Chops with Apples

Assemble these supplies:

• 8 medium-size pitted prunes, soaked in hot water for 30 minutes
• Four 3/4-inch-thick loin pork chops (about 2 pounds total weight) with pockets cut in sides for stuffing
• Salt and freshly ground black pepper
• 1 lemon
• 2 large firm tart apples, such as Granny Smith
• 6 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground nutmeg
• Pinch of ground cloves
• 1 tablespoon Dijon mustard

Steps in preparation:

1. Preheat, oven to 350 degrees.
2. Stuff 2 soft prunes into each pork chop pocket and secure pocket with toothpick or small skewer. Rub both sides of each chop with salt and pepper.
3. Grate enough lemon zest to make 2 teaspoons and set aside. Cut lemon in half and squeeze juice from both halves into large bowl. Wash apples under cold running water. Halve 1 apple, core, and cut into 8 thin slices. Peel, core, and coarsely chop remaining apple. Toss apple slices and chunks in lemon juice to prevent discoloration, and set aside.
4. In large heavy-gauge skillet, melt 2 tablespoons butter over medium-high heat until frothy, about 1 minute. Add chops and sauté, turning once, until well browned, 3 to 4 minutes per side.
5. Transfer chops to shallow, ovenproof casserole or bak­ing dish; set aside. Wipe out skillet with paper towels.
6. In skillet, melt remaining butter over medium heat. With slotted spoon, remove apple chunks from lemon juice and dry with paper towels; reserve the apple slices. Add chunks to skillet, tossing until evenly coated with butter. Cover and cook until apples are slightly, soft, 2 to 3 minutes.
7. Stir in lemon zest, light brown sugar, nutmeg, cloves, and pinch of salt, and cook about 5 minutes, or until ingredients are combined. Stir in mustard.
8. Spoon half of apple mixture over chops and bake 30 to 40 minutes, or until no pink shows at the bone and apples are golden brown. Cover remaining apple mixture and set aside.
9. Place 4 dinner plates under hot running water to warm.
10. Dry plates. Divide chops among warmed plates and top each serving with spoonful of remaining apple mix­ture. Garnish each with 2 slices of reserved raw apple slices and serve immediately.
    

Cucumber Salad/Pipino Salad/Recipe

Assemble these supplies:

• 2/3 cup red or white wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 2 large cucumbers
• 1/4 cup minced dill plus
• 4 dill sprigs for garnish (optional) Small head Boston or Bibb lettuce

Steps in preparation:

1. In medium-size bowl, combine vinegar, sugar, salt, pepper, and 1/2 cup ice water.
2. Peel cucumbers and slice thinly. Add slices to bowl and stir. Sprinkle cucumbers with dill, cover, and refrigerate until ready to serve.
3. Wash lettuce and dry with paper towels. Wrap in paper towels and refrigerate until ready to serve.
4. Arrange lettuce leaves on plates with salmon and top with cucumbers; garnish with dill sprigs, if desired.

Smoked Salmon with Dilled Creme Fraiche

Assemble these supplies:

• 1/2 cup crème fraiche, preferably homemade, or commercial
• 1 tablespoon minced dill plus
• 4 dill sprigs for garnish (optional)
• 12 thin slices smoked salmon, preferably Norwegian (about 1/3 pound total weight)
• In small bowl, blend crème fraiche and minced dill.

Steps in preparation:

1. Roll up slices of smoked salmon and arrange 3 rolls on each of 4 salad plates, leaving room for cucumber salad. 
2. Top each serving with spoonful of dilled creme fraiche and garnish each with dill sprig, if desired. Cover and refriger­ate until ready to serve.

Honeydew

Assemble these supplies:

• 1 honeydew melon (about 4 pounds) or cantaloupe (about 2 pounds)
• 2 1/2 tablespoons finely chopped crystallized ginger
• 1 lime for garnish, thinly sliced (optional)

Steps in preparation:

1. Cut honeydew in half, reserving one half for another use. Remove seeds from remaining half and cut length­wise into 4 wedges; remove rinds. Place wedges on serv­ing platter, sprinkle with ginger, cover, and refrigerate.
2. Just before serving, remove melon from refrigerator and garnish platter with lime slices, if desired.

Stir-Fried Broccoli Vegetables with Mushrooms

Assemble these supplies:

• 1 bunch Chinese broccoli, preferably, or regular broccoli, (1 1/4 pounds)
• Large onion
• 1/2 pound medium-size mushrooms
• 2 tablespoons peanut or vegetable oil
• 1/4 cup oyster sauce
• 1 teaspoon sugar
• Salt

Steps in preparation:

1. Wash broccoli and dry with paper towels. Remove flo­rets and any large leaves, and set aside. Cut stems diago­nally into 1- to 11/2-inch lengths.
2. Peel onion, slice thinly, and separate into rings. Wipe mushrooms with damp paper towels and cut into 1/4-inch­thick slices.
3. Bring 1/2 inch water to a boil in large skillet over me­dium-high heat. Add broccoli stems and cook about 2 minutes, or until almost tender. Add florets and leaves and cook another 30 seconds. Turn broccoli into colander to drain; dry skillet.
4. Heat oil in skillet over medium-high heat. Add onions and stir fry just until wilted, about 2 minutes.
5. Add mushrooms to skillet and stir fry until tender, about 1 minute.
6. Stir in broccoli, oyster sauce, sugar, and salt to taste, and stir fry mixture just until heated through, about 2 minutes. Transfer to serving platter and cover loosely with foil to keep warm.

Broiled Chinese Buttedlied Pork

Assemble these supplies:

• 2-pound boneless pork loin top loin roast, butterflied
• 1 2 tablespoons minced garlic
• 2/3 cup catsup
• 1/3 cup hoisin sauce
• 1 tablespoon light soy sauce, preferably Chinese
• 1 tablespoon dry sherry
• 1/2 teaspoon salt

Steps in preparation:

1. Preheat broiler.
2. Open loin, spread out to resemble butterfly wings, and
3. press gently to flatten. Place pork on rack in broiling pan and place pan in broiler. Broil meat 6 inches from heat source, turning occasionally, about 20 minutes.
4. Meanwhile, make sauce for glazing: In small saucepan, combine remaining ingredients and bring to a boil over medium-low heat. Stir sauce and turn heat down as low as possible.
5. Brush pork with sauce and continue to broil, basting with sauce and turning, until completely glazed, 3 to 4 minutes. Transfer pork to serving platter and cover loosely with foil to keep warm.
6. When ready to serve, carve 4 or more slices of pork and transfer to platter. Serve remaining sauce separately.

Sesame Noodles

• 1/2 pound fresh Chinese egg noodles, or dry spaghetti, spaghettini, or vermicelli
• 2 tablespoons finely chopped scallions (optional)
• 3 tablespoons sesame paste (tahini) or creamy peanut butter
• 3 tablespoonslight soy sauce, preferably Chinese 
• 2 tablespoons Chinese sesame oil
• Dash of crushed red pepper

1. In large saucepan, bring 3 to 4 quarts water to a boil over high heat.
2. Place noodles in boiling water and cook until just tender, 2 to 5 minutes.
3. Meanwhile, blend remaining ingredients with 2 table­spoons water in small bowl.
4. Turn noodles into colander to drain and then return to warm saucepan. Add sesame sauce, toss noodles until evenly coated, and set aside to cool to room temperature.
5. Just before serving, toss again, and transfer to serving platter. Garnish with scallions, if desired.

Beet and Lettuce Salad with Mustard Vinaigrette

Assemble these supplies:

• 4 small beets
• Small head Bibb lettuce
• Small head Boston lettuce
• Small bunch arugula
• Mustard Vinaigrette (see following recipe)

Steps in preparation:

1. Remove beet tops, leaving about 14nch of stems. Wash beets and drain in colander. Place beets in medium-size saucepan, cover with water, and bring to a boil over me­dium-high heat. Reduce heat and simmer beets 30 min­utes, or until tender when tested gently with point of knife. (Do not test beets too often or color will bleed.)
2. Meanwhile, separate lettuce leaves; wash lettuce and arugula, and dry in salad spinner or with paper towels. Trim off arugula stems and place greens in medium-size bowl. Cover with plastic wrap and refrigerate until ready to use.
3. When beets are cooked, turn into colander and refresh under cold running water; slip skins off with your fingers. Trim off beet stems and cut beets crosswise into 1/4-inch­thick slices.
4. Divide salad greens among 4 side plates, drizzle with mustard vinaigrette, and top each serving with beets.

Mustard Vinaigrette


Assemble these supplies:

• Large lemon, or 1/4 cup white wine vinegar Large clove garlic
• Large egg
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil or vegetable oil
• 1/2 teaspoon salt
• Freshly ground pepper

Steps in preparation:

1. Squeeze enough lemon juice to measure 1/4 cup. Peel garlic.
2. Place all ingredients in food processor fitted with steel blade or in blender and process 1 minute.
3. Just before using, process vinaigrette briefly to recombine.

Pan-Roasted Yams

Assemble these supplies:

• 4 yams (about 2 1/2 pounds total weight)
• Vegetable oil
• Coarse (kosher) salt (optional)

Steps in preparation:

1. Preheat oven to 375 degrees.
2. Peel yams and cut crosswise into 2-inch-thick pieces.
3. Pour vegetable oil about 1/4-inch deep into roasting par or ovenproof baking dish. Add yams and turn to coat with oil. Sprinkle with coarse salt, if desired.
4. Bake yams, turning once with tongs after 25 minutes. until tender and lightly browned, about 40 minutes.
5. Divide yams among 4 dinner plates.

Choucroute Garnie BEST Adated Recipe

Assemble these supplies:

• 1 pound sauerkraut
• 1/2 pound precooked kielbasa
• Medium-size onion
• Large Red Delicious apple
• 1 or 2 teaspoons caraway seeds (optional)
• 2 tablespoons unsalted butter
• Freshly ground pepper
• 1/2 cup California Riesling or other fruity white wine Smoked center loin pork roast (21/2 to 3 pounds), chine bone sawed so roast carves easily

Steps in preparation:

1. Place sauerkraut in colander to drain. Cut kielbasa into 1/2-inch-thick slices and set aside. Peel and chop enough onion to measure 1 cup. Wash and dry apple. Halve, core, and coarsely chop enough apple to measure 11/2 cups. Place caraway seeds, if using, between 2 sheets of waxed paper and crush with rolling pin.
2. Melt butter over medium heat in Dutch oven. When butter is bubbly, add onion and cook, stirring, until onion is softened, about 3 minutes. Stir in drained sauerkraut, caraway seeds, if using, pepper to taste, and wine.
3. Add pork to sauerkraut mixture and/ surround with kielbasa slices. Cover tightly, reduce heat to medium-low, and cook 45 minutes, or until pork is fork tender.
4. Transfer pork to cutting surface and slice into 4 chops. Divide among dinner plates and top each serving with sauerkraut and kielbasa slices.

Steamed Chicken Sausages with Broccoli

Assemble these supplies:

• 12 to 14 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper
• 6 to 7 teaspoons butter, softened
• 1 bunch broccoli, separated into flowerets, stems removed
• 2 tablespoons butter, melted
• Clementine sauce (see following recipe)

Steps in preparation:

1. Gently pound chicken breasts between sheets of waxed paper until they are uniform in size and thin enough to roll. Season each breast with salt and pepper, and spread each breast with 1/2 teaspoon of softened butter. Roll each breast, starting at narrow end, into shape of sausage, enclosing butter. Squeeze gently so that each rolled sau­sage adheres and stays rolled. Wrap each in heat-proof plastic wrap and twirl ends to seal.
2. Add small amount of water to steamer or large sauce­pan with rack. Do not let water touch rack. Bring water to a boil. Using tongs, carefully arrange chicken and broccoli on rack in 1 layer. Cover and steam 9 to 12 minutes, depending on size of breasts.
3. Remove chicken from plastic wrap and cut into 2 or 3 equal slices, or leave whole.
4. Remove broccoli to serving dish. Season and sprinkle with melted butter.
5. Arrange chicken on warmed serving plates. Coat with clementine sauce.

Clementine Sauce

• 5 medium-size clementines or tangerines (enough to make 1 cup strained juice), or 1/3 cup frozen tangerine concentrate
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 to 3 tablespoons butter

1. Salt and freshly ground black pepper Lemon juice (optional)
2. Squeeze clementines and strain juice. In non-aluminum saucepan, reduce juice to 1/3 cup over low heat.
3. Add chicken broth to clementine juice (or frozen tan­gerine concentrate) and bring to a boil. Cook until reduced by 1/2.
4. Add cream and reduce again until sauce is just thick enough to coat spoon. Set aside.
5. Just before serving, reheat, and swirl butter into sauce. Adjust seasonings with salt and pepper and, if too sweet, a touch of lemon juice.

Chicken Breasts and Artichokes with Fettuccine

Assemble these supplies:

• 4 skinless, boneless chicken breast halves
• Salt and freshly ground black pepper
• 6 tablespoons butter
• 2 to 3 tablespoons sherry wine vinegar or red wine vinegar
• 9-ounce package frozen artichoke hearts, defrosted
• 1 cup chicken broth 
• 1/2 cup heavy cream
• 1 pound fresh or packaged fettuccine or tagliatelle
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon chopped fresh parsley

Steps in preparation:

1. In covered saucepan, bring salted water to a boil for pasta.
2. Thoroughly dry chicken breasts. Rub with salt and pepper. Heat 1 tablespoon of the butter in non aluminum skillet over low heat. Add chicken breasts and sprinkle them with 1 tablespoon of the vinegar. Cover and cook over low heat 3 minutes on each side or until cooked through. Remove breasts from pan and transfer to plate; keep warm by covering with foil.
3. Add another tablespoon of the butter to skillet. Add artichoke hearts and saute over medium-high heat 2 min­utes, or until tender. Remove artichokes from skillet and set aside.
4. De glaze pan by stirring 1 tablespoon of the vinegar into skillet. Add chicken broth and simmer, stirring, until broth is reduced by 1/2.
5. Add cream, stirring, and reduce liquid again by 1/3.
6. Add fettuccine to boiling water and stir several times with long-pronged fork. Cook 5 to 8 minutes. (If using fresh fettuccine, cook according to maker's instructions.) Drain in colander and return to saucepan. Toss with the remaining 4 tablespoons butter. Season to taste.
7. Beat egg yolk in small bowl with 1 tablespoon cold water for 45 seconds, or until foamy. Then whisk it into hot sauce in skillet. Immediately remove skillet from heat, whisking constantly. Sauce must not boil after eggs are added. Adjust seasoning with salt and pepper and, if desired, a drop more vinegar to taste. Stir in parsley.
8. Arrange chicken halves and artichoke hearts on bed of fettuccine. Spoon sauce over them.

Parslied Potatoes

Assemble these supplies:

• 2 pounds red potatoes
• Salt
• 4 tablespoons butter
• 4 tablespoons chopped fresh parsley Freshly ground pepper

Steps in preparation:

1. Wash but do not peel potatoes. Using chefs knife, cut potatoes in half if small, in quarters if large.
2. Place potatoes in large saucepan with water to cover and 2 teaspoons salt. Bring to a boil and cook, covered, until knife inserted in center of potatoes penetrates easily, about 20 minutes.
3. Drain potatoes in colander. Return them to warm saucepan for 2 or 3 minutes to dry out. Return saucepan to medium heat and add butter. Gently toss potatoes in the melting butter until well coated. Add parsley and salt and pepper to taste. Toss gently, cover, and keep warm until ready to serve.

Cabbage Leaves with Beef Stuffing-Sour cream

Assemble these supplies:

• Medium-size head green cabbage, preferably Napa
• 2 medium-size onions (about 1 pound total weight) 1 pound ground round steak
• 4 tablespoons chopped fresh oregano, or 11/2 tablespoons dried
• 1/4 teaspoon allspice
• 1 1/2 tablespoons tomato paste
• Salt
• Freshly ground pepper
• 1 stick plus 4 tablespoons butter
• Sour Cream with Chives and Dill (see following recipe)

Steps in preparation:

1. Fill large stockpot with water to within 3 inches of rim and bring to a boil over high heat. If using green cabbage,A blanch 15 minutes; if using Napa, blanch 5 minutes. Trans­fer cabbage to colander and drain.
2. Peel and mince onions. In small saucepan, cover onions with water, bring to a boil, and simmer 5 minutes. Pour through sieve and cool slightly.
3. In medium-size bowl, knead together ground round steak, blanched onions, oregano, allspice, tomato paste, and salt and pepper to taste.
4. One by one, gently peel leaves from cabbage. When you reach the core, reserve it. Using paring knife, trim core wedge from each leaf and reserve. Using chefs knife, roughly chop core and trimmings, and set aside.
5. Divide meat stuffing among cabbage leaves, placing 1 to 2 tablespoons stuffing in center of each leaf, and fold into neat "packages."
6. In large non-aluminum saucepan, melt butter over me­dium heat. Add chopped cabbage core and trimmings, and lay cabbage "packages" on top, folded side down. Season with salt to taste, cover, and simmer 20 minutes.
7. Remove pan from heat and keep covered until ready to serve.
8. To serve on platter, first remove cabbage rolls to plate and then transfer bed of chopped cabbage to platter. Place "packages" on cabbage bed and surround with parslied potatoes (see following recipe). Dot "packages" with a little sour cream sauce (recipe following) and serve re­maining sauce on side.

Sour Cream with Chives and Dill

Assemble these supplies:

4 tablespoons minced fresh chives or scallions
1 tablespoon minced fresh dill, or 1 teaspoon dried
1 pint sour cream

Steps in preparation:

In small bowl, combine all ingredients. Cover and set aside until ready to serve.

Fresh Tomato Soup with Garlic-Basil Croutons

Assemble these supplies:

• 4 pounds ripe tomatoes, preferably Italian plum
• 2 medium-size onions (about 1 pound total weight) 1/2 cup plus 1 tablespoon olive oil
• 1 bay leaf
• 1 bunch fresh basil (enough to yield 16 good-size leaves) 4 cloves garlic
• Four 1/2-inch slices from large loaf of French bread, or eight 1/2-inch slices from baguette
• Salt
• Freshly ground pepper

Steps in preparation:

1. Peel, seed, and chop tomatoes. Peel and chop onions. In large non-aluminum saucepan, cook tomatoes, onions, 1 tablespoon olive oil, and bay leaf, covered, over medium heat 30 minutes.
2. While vegetables are cooking, wash basil and pat dry with paper towels. Strip leaves from stems and stack them so that they all point in same direction. Slice into strips and set aside.
3. Peel and chop garlic. Set aside.
4. In large heavy-gauge skillet, heat 1/2 cup olive oil over medium-high heat. Add garlic, stir, then add bread slices. Fry briefly on both sides until golden, about 1 to 2 min­utes. Transfer croutons to paper-towel-lined plate.
5. Remove bay leaf from tomato mixture and discard. In food processor or blender, purée tomato mixture in batches, about one quarter of mixture at a time. Pour purée back into pan through a sieve, pressing through with wooden spoon, if necessary. Season with salt and pepper to taste. Cover and keep warm until ready to serve. If necessary, reheat before serving.
6. To serve, divide croutons among 4 bowls, sprinkle bowls with half the basil, fill with soup, and garnish each with remaining basil. Or, if you prefer, garnish soup with basil and serve croutons on the side.

Fettuccine Oregano

Assemble these supplies:

• 12 ounces fettuccine, preferably fresh
• 1 1/2 cups heavy cream
• 1 tablespoon olive oil
• 2/3 cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh oregano, or 1 tablespoon dried
• Salt and freshly ground pepper

Steps in preparation:

1. Add enough fresh hot water to asparagus cooking water to measure 3 quarts and return to a boil over medium-high heat.
2. Add fettuccine to pot and cook 3 to 5 minutes for fresh, 8 to 12 minutes for dried.
3. While fettuccine is cooking, gently heat cream in small saucepan over medium-low heat just until warm.
4. Drain fettuccine in colander and return immediately to pot. Add olive oil and toss to coat well. Add remaining ingredients and toss. Cover until ready to serve.

Veal Caponata

Assemble these supplies:

• 2 tablespoons capers
• 1 to 2 tablespoons unsalted butter
• 2 to 3 tablespoons olive oil
• Eight to twelve 1/4-inch-thick slices veal scallopini, or leg
• round steak (about 11/4 pounds total weight), preferably
• cut across grain from the top round, pounded thin
• 1/2 cup flour (approximately) l'cup dry white wine
• Juice of 1/2 lemon
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh oregano or parsley or freshly snipped chives
• 1/2 lemon, thinly sliced

Steps in preparation:

1. If using salt-packed capers, rinse in cold water and pat dry with paper towels. If using capers packed in vinegar, drain. Set aside.
2. In 1 or 2 large heavy-gauge non-aluminum skillets, heat butter and oil (if using 2 skillets, use a total of 2 table­spoons butter and 3 tablespoons oil) over medium-high heat. Warm serving platter under hot water. Put flour in pie pan and dredge each veal slice lightly. Shake off ex­cess. When butter foams, add veal to pan and quickly sauté about 1 minute per side. While veal is cooking, dry platter. Using metal spatula, transfer veal slices to platter as they are cooked. Keep warm in 200-degree oven. 
3. Add white wine and lemon juice to skillet, stirring up any browned bits clinging to bottom. Add tomato paste and capers, whisking until blended. Pour sauce over veal, sprinkle with oregano, and garnish with lemon slices.

Asparagus and Tomatoes with Shallot Vinaigrette

For the asparagus and tomato recipe, use Italian plum tomatoes, also known as egg tomatoes; they have a more intense flavor and lower water content than most commer­cial tomatoes. Most supermarkets stock them. If fresh asparagus are not in season, serve fresh artichokes in their place—but be sure to allow more time for cooking artichokes. The vinaigrette dressing for the vegetables features shallots; if they are not available, you can sub­stitute chopped onion.


Assemble these supplies:

• 1 pound asparagus
• 4 medium-size ripe tomatoes (about 1 pound total weight)
• 1 loaf French bread (optional)
• 3 large shallots
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper

Steps in preparation:

1. Fill large stockpot with water to within 3 inches of top, cover, and bring to a boil over high heat.
2. Wash and trim asparagus. If spears are thick, peel stems. Divide into 2 bundles and tie with kitchen string so asparagus can be retrieved more easily. Set aside.
3. Drop tomatoes into boiling water, count slowly to 15, and then, using slotted spoon, transfer them to colander. Reserve boiling water for asparagus.
4. Carefully lower both asparagus bundles into the boiling water. When water returns to a boil, cook asparagus 4 to 12 minutes, depending on size of spears. Be careful not to overcook.
5. If serving French bread, place in 350-degree oven to warm.
6.  Pull skin from cored tomato with sharp paring knife.Squeeze seeds out with one hand.
7. While asparagus are cooking, peel, seed, and dice tomatoes. Drain off juices. Peel and mince shallots.
8. Using tongs, transfer asparagus bundles to colander and rinse briefly in cold water. Reserve boiling water for fettuccine recipe.
9. For dressing, combine tomatoes, shallots, oil, vinegar, and salt and pepper to taste in small bowl.
10. Untie asparagus bundles and divide spears among 4 salad plates. With a fork, stir vinaigrette and pour over asparagus. Cover loosely and set aside until ready to serve.