sweet potato "risotto"

1 tablespoon butter
4 large sweet potatoes, brunoise (needs to be the size of risotto)
3 to 4 cups hot chicken broth
2 pounds large scallops, U-10's or bigger (10 scallops/pound)
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 pound chanterelles, cleaned
Salt and black pepper to taste
Canola oil to cookIt is important that the sweet potato 'risotto' dice are all the same size. Traditional risotto cooking technique is used. In a 2 quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed. Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.
Season the scallops with salt and pepper. In very hot saute pan, coat with oil and sear the scallops until brown. Flip scallops and brown other side. Total cooking time should be about 8 minutes. Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft. Add chanterelles and season. Cook for about 6 to 8 minutes.

lemon sponge cake

i'm thinking a passover cupcake? Lemon Sponge Cake with Glazed Strawberries Recipe courtesy

For the cake: 1/4 cup sifted matzo cake meal, plus extra, for flouring the pan 9 eggs, separated, whites at room temperature 3/4 cup sugar 1 cup ground almonds 1/2 cup chopped almonds 1 1/2 teaspoons freshly squeezed lemon juice 1 lemon, zested For the glaze: 3/4 cup confectioners' sugar 1 to 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest To finish: 1 cup apricot jam 1 1/2 tablespoons water 3 cups strawberries, green parts trimmed off, halvedPreheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more. In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest. Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat. Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired. In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

ricotta mascarpone cheesecake at last!!!

RICOTTA, MASCARPONE, CHOCOLATE, ORANGE TART

I made this easy tart for the Bornschlegel xmas festivities. We kept wanting to call it a cheesecake, for obvious reasons (like the length of the above title), but it's quite a bit lighter than a typical cheesecake because of the egg whites.

The recipe is from a Jamie Oliver cookbook, transcribed while in the Amsterdam airport bookstore on a 5-hour layover, so the wording is mine, not his.

Ricotta/Mascarpone/Chocolate/Orange Tart

Prepare and bake a tart shell. I didn't copy JO's recipe since I used meriko's pate sucree recipe (pastry scares me but I've successfully used that one before). I think a graham cracker-type crust would also be good. Underbake it a wee bit since it will get baked again.

Preheat oven to 325.

Filling:
9 oz. ricotta cheese
9 oz. mascarpone cheese
4.5 oz. confectioner's (powdered) sugar
grated zest of 3 oranges
seeds from 2 vanilla pods
2 eggs, separated

Topping
3.5 oz. bittersweet chocolate, roughly chopped

Combine everything except the egg whites and chocolate in a mixing bowl, whip until smooth and shiny. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the filling. Pour the filling into the tart shell, then sprinkle the chocolate on top.

[The recipe called for making an extra crust to lattice on top, but that sounded like too much work for my taste, and overkill besides. If you like the idea of overkill, brush the lattice top with beaten egg and dust with powdered suger.]

Bake 40-45 minutes (light to medium brown...I believe it also looked fairly well set but don't quite remember, sorry).

notes:
The odd amounts are because Oliver's a Brit and when listed in grams they were nice neat measurements.

I used 8 oz. of each cheese since the mascarpone came in that size tub.

I used one real vanilla pod plus some vanilla extract since I'm a cheapskate.

Posted by andrea on January 01, 2003 | TrackBack

strawberry white chocolate mousse

Strawberry White Chocolate Mousse Recipe

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Filed under Dessert, Wheat-free

We recently came across an intriguing recipe for strawberry mousse cake in Martha Stewart Living and decided to skip the cake part and just make the strawberry white chocolate mousse. It was fabulously cool and rich, just the dessert for a warm spring evening. The following recipe is modified slightly. I found we didn't need as many strawberries as the magazine's recipe suggested. Also, we served the mousse with some remaining strawberry purée on top. The purée is not sweetened and adds a lovely mildly tart balance to the rich mousse.

Ingredients:
1 ½ pounds of strawberries
2 Tbsp fresh lemon juice, divided
8 ounces white chocolate, finely chopped
1 ¼ teaspoon unflavored gelatin (about half a small envelope)
2 cups heavy cream
2 Tbsp powdered (confectioner's) sugar

1 Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.

2 Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn't actually touch the bottom of the bowl.) Stir until smooth, set aside.

3 Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.

4 Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.

5 Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.

6 Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).

7 When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.

Serves 6-8 depending on serving size.

rice pasta macaroni and cheese

Quick Macaroni and Cheese Recipe

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Filed under Cheese, Comfort Food, Pasta, Quick, Wheat-free

Wheat-free version shown, using rice pasta.

A few months ago I prepared macaroni and cheese this way for my fairy godchildren in a sly attempt to broaden their Mac-Cheese horizons away from Kraft. At first the girls were tentative, but as there was no other lunch apparently forthcoming, they each tried a nibble on one piece of cheese-covered elbow macaroni. Aldie, who can take 30 minutes to eat a slice of apple, wolfed hers down in 2 minutes flat and asked for seconds. The other girls devoured theirs as well.

2 quarts water
1 teaspoon salt
2 cups uncooked elbow macaroni (can use regular or rice pasta)
2 Tbsp unsalted butter
1/2 lb cheddar cheese, grated (about 2 cups, packed)
1/4 cup milk
1/4 cup ham, chopped into 1/4 inch cubes
Freshly grated black pepper

1 Bring 2 quarts of water with the teaspoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan (if you use a colander, return the macaroni to the pan). Lower the heat to low/warm.

2 Add the butter. Stir in to coat the macaroni. When the butter is about half melted, you can stir in the cheese. Add the milk. Stir in until all the butter and cheese is melted and blended well with the milk. Add the chopped ham and a few twists of freshly grated black pepper.

Serve immediately. Serves 3-4 adults or 4-6 kids.

Links:

cardamom honey chicken

Cardamom Honey Chicken Recipe

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Filed under Chicken, Low Carb, Main Course, Wheat-free

On my recent trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I've never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.

Marinade
4 Tbsp honey
2 Tbsp sherry
1 teaspoon cardamom seeds, ground
1 teaspoon peppercorns, ground

Chicken
6 chicken breasts, or one whole chicken, cut into parts
2 Tbsp Olive oil
1 lemon, thinly sliced
Salt and pepper

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

Adapted from a recipe in the BeesOnline Cookbook.

potato gnocchi

Potato Gnocchi Recipe

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Filed under Pasta, Vegetarian

Updated

My parents took their first trip to Europe a couple years ago, spending a week in the Tuscany region of Italy. They both came back inspired by the Italian food they enjoyed and, as a result started to make many of the Italian dishes they had while in Italy. This is one of the dishes we started making as a result of their trip, and we've experimented with various ratios of potato to flour. What you want is a minimal amount of flour, too much and the gnocchi will be too dense. The trick, we've learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out. Also it helps to put them through a potato ricer for a smoother consistency. Gnocchi goes well with practically any good pasta sauce. The one included in this recipe is a light and easy tomato sauce.

Sauce Ingredients:

3 Tbsp extra virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 lbs plum tomatoes, peeled and chopped
1/2 cup dry red wine
salt and freshly ground pepper to taste
1 Tbsp chopped fresh flat-leaf Italian parsley

Gnocchi Ingredients:

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
pinch of salt

To prepare the sauce:

This sauce requires the freshest of ingredients, in season, to really be its best. If you are working with canned tomatoes, I suggest using this basic tomato sauce recipe instead. ~Elise
1 In a saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and cook gently for 10 minutes until the vegetables are softened and cooked through.

2 Add the tomatoes and the wine. Stir and season to taste with salt and pepper. Bring to a low simmer. Cook uncovered until the sauce is thick and the liquid evaporates, about 50 minutes.

To prepare the gnocchi:

1 Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.

2 Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.

3 Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough.

4 Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.

5 Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.

6 Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.

7 As soon as all the gnocchi are ready, pour the hot sauce over them and sprinkle with the parsley. Serve immediately.

Serves 6.

Recipe adapted from Tuscany The Beautiful Cookbook

roast chicken with smoked paprika

Smoked Paprika Roasted Chicken Recipe

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I first experienced smoked paprika on a trip to New Zealand last year in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" Ever since then I've been keeping my eyes out for smoked paprika in the spice section of the local grocery stores. If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. Good news for us, McCormick is now selling it, so it may start showing up more and more in stores. Williams Sonoma also carries smoked paprika. The following recipe is adapted from one in a free magazine by our local grocery store Raley's, which is promoting the spice (although every Raley's we checked didn't have it in stock). The flavor of this chicken is terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments.

2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper

1 whole 4-5 pound roasting chicken

1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).

2 Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.

3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.

ham and potato hash (simply recipes)

Ham and Potato Hash Recipe

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Filed under Breakfast and Brunch, Quick, Wheat-free

Sunday breakfasts are a favorite activity around here. More like a brunch, they are usually somewhat more elaborate and filling that what we eat for breakfast during the week. Ham and potato hash is a perfect side dish for fried eggs; easy to cook, and a great way to use up leftover ham.

3 tablespoons butter
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
2 medium potatoes, peeled
1 cup finely diced cooked ham
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
1/4 teaspoon dried crumbled thyme

1 Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.

2 Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion, cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes.

3 Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.

Serves 6.

tarragon chicken salad

Chicken Salad with Tarragon Recipe

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Filed under Chicken, Low Carb, Salad, Sandwich, Wheat-free

Inspiration for good food can be found anywhere, even Starbucks. I had a delicious chicken salad sandwich there last week. The key ingredients other than chicken? Cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don't use it that often; I grew some last year and don't think we used it more than once or twice the whole season. But it does pair well with chicken. The dried cranberries add some sweetness to the chicken salad, and the lemon juice just enough acidity to brighten all the flavors.

2 cups chopped, cooked chicken meat*
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
Salt and pepper to taste

* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

more passover

ROASTED POUSSINS WITH POMEGRANATE SAUCE AND POTATO ROSTI

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. For the complete story, click here.

These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

For sauce
1 cup bottled pomegranate juice
1 cup sugar

For poussins
8 (1-pound) poussins (small chickens) or 8 (1 1/4-pound) Cornish hens
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
3/4 cup roasted walnuts
2 tablespoons or more vegetable oil, for frying

For rösti:
4 russet (baking) potatoes, peeled and coarsely grated
1 tablespoon fresh rosemary, chopped
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil


Make sauce
In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.

Make poussins
Preheat oven to 375°F.

Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.

Set large roasting pan on stove top, straddling two burners. Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.

Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.

While poussins are roasting, make rösti
In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.

Cut into wedges and serve with poussin.



Makes 8 to 10 servings.

turkey chili improv from kim o'donnell

Improvising chili

Turkey chili

BY KIM O'DONNEL

Published 01.10.07

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There's a line from a John Lennon song that sums up a recent attempt to fix dinner: "Life is what happens to you while you're busy making other plans."

The plan: turkey chili. I had envisioned a low-maintenance evening spending about an hour with some canned white beans and seasoned ground turkey. Inspired by an online recipe that called for a helping of pearl barley, I printed out my marching orders and headed for the store.

And then life happened, right in the supermarket aisles, where conditions for making turkey chili were less than ideal. Ingredients were missing, time was short and the world seemed to be conspiring against me. I allowed a moment for exasperated cursing, and then I took a deep inhale. If I could ride a bike with no hands or stand in mountain pose with my eyes closed and still connect to the earth beneath me, I could certainly improvise turkey chili.

And so this kitchen witch flew home on her broom and set her chili poetry into motion. Rules got broken, spices and aromatics were added, and the original recipe was rewritten.

In this frenzied world of techno wizardry and Blackberry living, it's easy to forget that the recipe often is right where it should be -- within ourselves -- revealing itself when we're busy making other plans.

Improv Turkey Chili

3 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

1 fresh chili of choice, seeded, deveined and diced

1 tablespoon cocoa powder

1 teaspoon cinnamon

4 teaspoons cumin

1/2 teaspoon chili powder

1 pound ground turkey (shredded turkey or chicken would work here, too)

1/2 teaspoon salt, to taste

6-8 ounces pearl barley

Chicken stock or water, at least 3 cups

Tomato puree, up to 15 ounces (KOD note: I used nearly one box of Pomi brand strained tomatoes)

1 chipotle chili in adobo sauce, finely chopped (optional)

1 sprig fresh rosemary, needles removed from branch and finely chopped

1 15-16 ounce can of garbanzo beans, drained

1 15-16 ounce can pinto beans or cannellini or northern beans, drained

Salt to taste

Shredded sharp cheddar or Monterey Jack

Chopped scallions

Chopped cilantro, parsley

Heat oil in a heavy-bottomed pot and add onion, garlic and chili. Cook over low-medium heat and occasionally stir, cooking until soft. Add cocoa powder, cinnamon, cumin and chili powder and stir as a paste forms. Add ground turkey and cook at least five minutes, until turkey is no longer pink. Add salt to season meat.

Add enough barley and then liquid to just cover everything. Bring up to a boil, then partially cover pot and allow to simmer, until barley is tender, about 40 minutes. Add tomato puree as needed, for liquid and extra depth of flavor.

Add chipotle chili and rosemary, then beans and allow to heat at least 15 minutes until warmed through. Season with salt to taste. Serve in bowls, with shredded cheese or other garnish; better the next day reheated.

Makes at least 8 servings.

polenta with blood orange relish

Pan-Grilled Polenta
makes about 8 small rounds or 6 medium triangles

1 cup milk
1/2 cup cream
1 clove garlic, peeled and whole
1 sprig of rosemary
1/2 cup polenta corn meal
salt
oil for frying

Combine the milk, cream, garlic and rosemary in a heavy bottomed pot on medium heat, and bring to a simmer. Let simmer for a minute or two and then remove the rosemary and garlic from the milk. Slowly add the corn meal, a little at a time, stirring constantly, until it’s all in. Reduce heat to low, and add a touch of salt. Keep stirring with a whisk or fork until the polenta thickens. Continue stirring for a bit longer. It will get really thick, and start to pull away from the pot.

Remove heat, and spread the polenta out in a casserole dish, to between 1/2 inch or 1/4 inch thick. Cover, and cool. You can keep it refrigerated like this for up to two days.

Once chilled, use a cookie cutter to cut out rounds, or simply slice into triangles, and carefully separate.

Heat enough oil to just cover the bottom of a griddle or frying pan on medium-high heat. Just before the smoking point, add the polenta pieces. Fry on each side for about 1 minute to brown. Carefully remove, and drain on a paper towel. Repeat with the rest of the pieces.

A note on oil: I have recently started using Avocado Oil for high heat cooking… it has a really nice fruitiness and holds up well to high heat. I also like Coconut Oil for frying.

To serve, top with the relish, and a few toasted pine nuts.

For an interesting spin on the pine nuts, after toasting them, toss them in a bit of salt and orange zest. The only trick is not to eat them all as you are cooking!

Blood Orange and Basil Relish

2 blood orange
8 leaves of fresh basil
2 t salad-quality olive oil
salt and pepper to taste

Carefully segment the blood oranges, and dice the segments. Slice the basil into small strips. Then, mix all the ingredients together in a small bowl, and let sit for 10 to 15 minutes. Refrigerate up to one day, or serve immediately.

stuffed portobello with cashew cream sauce

Stuffed Portobello Mushrooms With Cashew 'Cream' Sauce

The Washington Post, June 14, 2006

• • Cuisine: American
• • Course: Main Course
• • Features: Fast, Meatless

Summary:

Meaty portobello mushrooms form the basis of this vegetarian entree. Look for thick, rather than flat, mushrooms so they're easier to slice in half. Here, they are roasted, then stuffed with the fillings of your choice and topped with a nutty nondairy sauce. We opted for roasted onion and chard fillings; other ideas include buttermilk mashed potatoes, roasted eggplant or spice-rubbed tofu.

Chinese chili sauce is available in the international aisle of most major supermarkets and at Asian specialty stores.

Serve with a salad.

6 servings

Ingredients:

For the mushrooms and roasted onion filling

• • 2 large cloves garlic, minced
• • 1/4 cup soy sauce (may substitute low-sodium soy sauce)
• • 1 teaspoon Chinese chili sauce, such as Sambal Oelek
• • 1/4 cup dry white wine or water
• • 1/4 cup plus 1 tablespoon canola oil
• • 6 large (24 to 36 ounces) portobello mushroom caps, halved horizontally with a serrated knife
• • 1 large red onion, cut into six 1/4-inch-thick slices
• • Kosher salt
• • Freshly ground black pepper

For the cashew 'cream' sauce

• • 1 cup unsalted roasted cashews
• • 2 cups water
• • 1 teaspoon kosher salt

For the chard and garlic filling

• • 2 teaspoons extra-virgin olive oil
• • 2 teaspoons minced garlic
• • 4 teaspoons dry white wine or water
• • 1 bunch red, green or rainbow chard, stemmed and roughly chopped (about 2 1/2 cups packed)
• • 1/2 teaspoon kosher salt
• • 1/4 teaspoon freshly ground black pepper

Directions:

For the portobello mushrooms and roasted onion filling: Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet lightly coated with nonstick spray oil.

In a wide, shallow dish, combine the garlic, soy sauce, chili sauce, wine or water and 1/4 cup of the oil, mixing well. Dip each mushroom half into the garlic soy sauce mixture. Place mushrooms and onion slices on the prepared baking sheet. Brush the onion slices with the remaining tablespoon of oil and sprinkle with salt and pepper to taste. Bake for 10 to 12 minutes. Set aside.

For the cashew "cream" sauce: Meanwhile, in a medium saucepan over medium-high heat, combine the cashews and water and bring to a boil. Remove from the heat, cover and let sit for 10 to 20 minutes. Transfer the cashew mixture to a blender or food processor and add the salt. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened. Set aside.

For the chard and garlic filling: In a large sauté pan over high heat, heat the oil until it shimmers. Add the garlic and cook, stirring, for 30 seconds, taking care not to let it burn. Add the wine or water (be careful; it could spatter). Add the chard, salt and pepper. Cook, stirring, about 2 minutes or until the chard is wilted.

To assemble: Reassemble the mushrooms, with a roasted onion slice and some of the chard filling between the mushroom layers. Bake for 6 to 8 minutes or until heated through. Transfer to plates and spoon some cashew sauce on top.

Recipe Source:

Adapted from "Celebrating the Seasons" (Happy Palate Press, 2006, $19.95), by John Littlewood, executive chef at the Westerbeke Ranch retreat center in Sonoma, Calif.

241 calories, g fat, g saturated fat, mg cholesterol, mg sodium, g carbohydrates, g dietary fiber, g protein.

Tested by Marcia Kramer for The Washington Post.

Skillet Lasagna

The Washington Post, January 4, 2006

• • Cuisine: Italian
• • Course: Main Course
• • Features: Fast, Kid-Friendly

Summary:

Lasagna is usually too labor-intensive to bother with during the week. With this version, though, you can sit down to dinner after just the time it would normally take to bake the lasagna.

Being made on the stovetop, this version is not layered; instead, it substitutes farfalle for the customary long, flat pasta. But all the traditional flavors -- tomato-based sauce, meat and three cheeses in addition to the pasta -- are still here. Italian sausage is robust, but turkey sausage makes an acceptable substitute.

4 servings

Ingredients:

• • 8 ounces flat, dried pasta
• • 1/3 pound ( ) Italian sausage or turkey sausage (sweet or hot), casings removed
• • 1/2 cup finely chopped onion
• • 1/2 cup chopped green bell pepper
• • 1 small zucchini, diced
• • 2 cloves garlic, minced
• • 1 can (14.5 ounces) no-salt-added tomato sauce
• • 2 teaspoons dried oregano
• • 1/2 teaspoon dried basil
• • 1/4 teaspoon dried thyme
• • Salt
• • Freshly ground black pepper
• • 1/2 cup part-skim ricotta cheese
• • 1/4 cup (1 ounce) part-skim mozzarella cheese, grated
• • 2 tablespoons grated Parmesan cheese
• • 2 tablespoons chopped flat-leaf parsley
• • 1 large egg, lightly beaten

Directions:

In a large pot of boiling salted water, cook the pasta until it is just barely done and still firm; do not overcook. Drain and set aside.

Meanwhile, in a large skillet over medium-high heat, brown the sausage, breaking up the clumps with a spoon, about 3 minutes. Add the onion and bell pepper and cook, stirring, for 3 minutes. Add the zucchini and garlic and cook for 1 minute. Drain off the fat. Stir in the tomato sauce, oregano, basil and thyme and salt and pepper to taste. Reduce the heat to medium and cook for 10 minutes.

In a medium bowl, mix the three cheeses, parsley, egg and more black pepper to taste. Add the cheese mixture and the pasta to the skillet. Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Let stand for 5 minutes before serving.

Recipe Source:

Adapted from "Mom's Best One-Dish Suppers," by Andrea Chesman (Storey Publishing, 2005).

347 calories, 18g fat, 7g saturated fat, 115mg cholesterol, 410mg sodium, 26g carbohydrates, 4g dietary fiber, 20g protein.

apples and sausage

Sausages With Cider Glaze

The Washington Post, October 29, 2003

• • Cuisine: American
• • Course: Main Course
• • Features: Fast, Kid-Friendly

Summary:

Sometimes the simplest of meals are also the most revelatory.

Plain old apple cider is simmered with sausages and apples until it reduces to a sweet glaze that captures the essence of both apple and pork.

2 to 4 servings

Ingredients:

• • 4 links smoked sausage (may substitute chorizo or other uncooked sausage)
• • 2 firm cooking apples, such as Braeburn or Jonagold
• • 2 cups apple cider

Directions:

Using a fork, prick each sausage several times. Core the apples. Cut each apple into quarters, then cut each quarter into 4 pieces. You should have pieces about 1 inch across.

In a large saucepan or skillet over medium-high heat, bring the sausages, apples and cider to a boil. Reduce the heat to medium-low and cook, uncovered, until the apples are tender, about 10 minutes depending on the variety of apple. Using a slotted spoon, transfer the apple pieces to a plate; cover to keep warm.

Partially cover the pan and continue to simmer until the sausage is warmed through, about 10 more minutes. (If using uncooked sausage, cook until the sausage is cooked through, about 30 minutes.) Transfer the sausage to the plate with the apples; cover to keep warm.

Simmer the cider, uncovered, until it is reduced to a syrupy glaze. You should have a generous 1/4 cup of reduced cider. Drizzle the cider over the sausages and apples and serve immediately.

Recipe Source:

Adapted from "Cesar: Recipes From a Tapas Bar" by Olivier Said and James Mellgren with Maggie Pond (Ten Speed Press, 2003).

373 calories, 27g fat, 10g saturated fat, 58mg cholesterol, 780mg sodium, 13g carbohydrates, 2g dietary fiber, 12g protein.

pork tenderloin

Pork Tenderloin With Apples and Mushrooms

The Washington Post, September 13, 2006

• • Cuisine: American
• • Course: Main Course

Summary:

The pork marinates in a tangy rub, gets a fast sear for extra flavor and then roasts in the oven with apples, mushrooms and onion. Serve with roasted sweet potatoes.

4 to 6 servings

Ingredients:

For the rub

• • 2 tablespoons green peppercorns
• • 2 tablespoons Creole-style mustard
• • 2 cloves garlic, finely chopped
• • 2 tablespoons chopped rosemary

For the pork

• • 1 1/2 pounds ( ) pork tenderloin
• • Sea salt or kosher salt
• • 2 strips thick-cut-apple-smoked bacon, cut into matchstick-size pieces
• • 1 medium sweet onion, sliced thick
• • 2 medium apples, cored and cut into 8 wedges
• • 1/4 pound shiitake mushrooms, stemmed and sliced thick
• • 2 tablespoons balsamic vinegar
• • 1/2 cup applejack butter

Directions:

For the rub: Use a mortar and pestle to crush the peppercorns, then mix them with the mustard, garlic and rosemary to make a thick paste.

For the pork: Using a thin-bladed knife, trim the silvery sinew from the thick end of the tenderloin and cut the meat into two equal pieces. Coat the tenderloin pieces with the mustard mixture and place in a resealable food storage bag. Refrigerate for at least 2 hours and up to 1 day.

When ready to cook, preheat the oven to 325 degrees. Season the tenderloin with a few pinches of salt.

In an ovenproof skillet over medium-high heat, cook the bacon for 2 to 3 minutes, until the fat is rendered and the bacon is just beginning to brown. Tip the pan slightly and use a slotted spoon to scrape the cooked bacon to the top of the pan, allowing the fat to drain away from the bacon. Transfer the bacon to a small bowl and set aside.

Return the skillet to the heat and add the pieces of seasoned tenderloin, making sure the bacon fat is hot enough to make them sizzle. Sear for about 3 minutes, until the meat has browned and releases easily from the hot pan. Use a pair of kitchen tongs to turn the meat and sear for about 3 minutes on all sides.

When each piece has evenly browned, scatter the onion slices around the pork and toss with the drippings so the onion begins to caramelize evenly. Add the apples, mushrooms and reserved bacon. Add the vinegar, scraping as you do to loosen any bits from the bottom of the pan, then add the applejack and cook for about 30 seconds. Season the mushrooms and apples with a pinch of salt and transfer the skillet to the oven for 20 to 25 minutes, or until the center of the meat is barely pink and a meat thermometer registers 150 degrees.

Transfer the meat to a cutting board and let it rest for 5 minutes. Cut the meat into thick slices and serve hot with the apples, onions and mushrooms, drizzled with any accumulated pan juices.

Recipe Source:

Adapted from a recipe by Russell Cronkhite, former chef at Blair House and author of "A Return to Sunday Dinner" (Multnomah, 2003).

306 calories, g fat, g saturated fat, mg cholesterol, mg sodium, g carbohydrates, g dietary fiber, g protein.

curry chicken burgers

Curried Apple Chicken Burger

The Washington Post, August 13, 2005

• • Cuisine: Indian
• • Course: Main Course

Summary:

Here, the same elements that work so well in a salad are combined to make a burger. Because ground poultry makes a more compact and, therefore, drier burger, these burgers are best served with a chutney topping.

Makes 6 burgers

Ingredients:

• • 1 tablespoon olive oil
• • 1/2 cup diced onion
• • 1/2 cup diced peeled apple, preferably Granny Smith
• • 1 teaspoon curry powder, preferably sweet, or more to taste
• • 1 1/2 pounds ground chicken, preferably white meat
• • 1/4 cup low-fat mayonnaise
• • Salt
• • Freshly ground black pepper
• • 1 cup dried bread crumbs
• • 2 to 3 tablespoons vegetable oil, for cooking
• • Chutney

Directions:

In a small saute pan, heat the olive oil over medium heat. Add the onion and cook for 2 minutes. Add the apple and cook, stirring, for 4 to 5 minutes until the apple pieces are soft and just beginning to color. Add the curry powder and stir to combine. Transfer the onion-apple mixture to a plate to cool.

In a large bowl, combine the cooled onion-apple mixture with the chicken, mayonnaise, salt and pepper to taste and 1/4 cup of the bread crumbs. Be careful not to overwork the meat; mix just enough to combine. Spread the remaining bread crumbs on a plate or in a small, shallow bowl. Divide the mixture into 6 portions and form each into a patty about 3/4 inch thick. As each patty is formed, place it on the bread crumbs, turning gently to coat. Discard excess bread crumbs.

Generously coat a large griddle or saute pan with oil and heat over medium heat. Add the burgers and saute until cooked completely through, turning once, about 12 minutes.

Serve with chutney of your choice.

Recipe Source:

Adapted from former Post recipe editor Stephanie Witt Sedgwick.

350 calories, 26g fat, 1g saturated fat, 3mg cholesterol, 216mg sodium, 9g carbohydrates, 1g dietary fiber, 20g protein.

passover from the washington post

Passover "Rolls"

The Washington Post, April 1, 2001

• • Course: Side Dish
• • Features: Holiday (Passover)

Summary:

These rolls can be addictive. More than just something to place in the Seder bread basket, they work well as hamburger or hot dog rolls.

Makes about 12 large or 24 small rolls

Ingredients:

• • 2 cups water
• • 2 teaspoons salt, or to taste
• • 4 teaspoons sugar
• • 1 cup vegetable oil or margarine (preferably unsalted)
• • 2 2/3 cups matzoh meal
• • 8 eggs
• • 1 to 2 cup diced onions, sauteed in oil or margarine (optional)

Directions:

Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

In a medium saucepan over low heat, heat the water, salt and sugar, stirring constantly, until the mixture clears. Add the oil or margarine and bring the mixture to a bare simmer, 2 to 3 minutes. Add the matzoh meal and, using a wooden spoon, stir until the mixture begins to pull away from the sides of the pan. Before removing the pan from the heat, cook, shaking the pan slightly, for 1 minute to dry out the mixture slightly. Scrape the mixture into a bowl; set aside to cool for about 10 minutes.

Add the eggs, 1 at a time, stirring after each addition and mixing until combined. Mixture should be very thick. If desired, add the onions.

Using a spoon, place scoops of the dough onto the prepared baking sheets about 2 inches apart. With lightly oiled hands, gently shape the dough into rolls. Bake for 20 minutes. Reduce the heat to 400 degrees and bake 30 to 40 minutes longer, until dry and golden. Transfer to a wire rack to cool. (May cool completely, wrap tightly and freeze.)

Macaroon Brownies

The Washington Post, April 1, 2001

• • Course: Dessert
• • Features: Fast, Holiday (Passover)

Summary:

It's inevitable. Every Passover Marcy Goldman ends up with too many macaroons. Here's a way to take something that not everyone loves and turn it into an irresistible crumbly chocolate treat that tastes like a Mounds bar. You may wish to add a handful of chopped bittersweet chocolate or nuts to the batter.

Makes about 24 brownies

Ingredients:

• • 6 ounces semisweet chocolate
• • 2 sticks margarine (preferably unsalted), at room temperature, plus additional for the pan
• • 1 1/4 cups sugar (granulated or brown)
• • 3 eggs
• • 3/4 cup matzoh meal
• • 1/4 cup potato starch
• • 1 pinch salt
• • 1 1/2 cups lightly packed, coarsely chopped Passover macaroons

Directions:

Preheat the oven to 350 degrees. Lightly coat a 9-inch square baking pan with margarine.

Set a small pan over barely simmering water, without letting the pan touch the water. Heat the chocolate and margarine in the small pan until melted. Stir to combine and set aside to cool to room temperature.

Add the sugar, eggs, matzoh meal, potato starch and salt. Using a wooden spoon, gently fold in the macaroon pieces. Scrape the batter into the prepared pan.

Bake the brownies for 40 to 50 minutes, until the top appears set, is dry to the touch and is beginning to take on a crackled appearance. Transfer the pan to a wire rack to cool to room temperature before cutting into squares.

passover from martha stewart

Chocolate Chip Cookies for Passover

Ingredients

Serving: Makes 2 dozen

• 1 Cup matzo meal
• 1 Cup matzo farfel
• 3/4 Cup granulated sugar
• 1/4 Cup packed light-brown sugar
• 1/4 Teaspoon salt
• 2 large eggs
• 1/2 Cup vegetable oil
• 1 Teaspoon pure vanilla extract
• 1 Cup nondairy semisweet chocolate chips
• 1/2 Cup chopped walnuts, toasted

Directions

1. Preheat oven to 350 degrees;. Stir together matzo meal, farfel, sugars, and salt. Whisk together eggs, oil, and vanilla in a small bowl. Stir egg mixture into sugar mixture. Stir in chocolate chips and nuts.
2. Roll dough into 1 3/4-inch balls; space 2 inches apart on parchment-lined baking sheets. Bake until golden, 16 to 18 minutes. Let cool on sheets on wire racks.

Profiteroles with Whipped Coconut Cream and Caramelized Bananas

This version of the Italian dessert classic was developed for our magazine's Passover desserts story. The cooked profiteroles may be made up to three weeks ahead and kept in resealable plastic bags in the freezer, and the whipped coconut cream may be made up to four days ahead and kept in the refrigerator. Assemble profiteroles just before serving.

Ingredients

Serving: Serves 12

• 1 Cup water
• 10 Tablespoons margarine
• 1/8 Teaspoon salt
• 2 Tablespoons granulated sugar
• 3/4 Cup matzo cake meal
• 1/4 Cup potato starch
• 5 large eggs, room temperature
• 6 medium just-ripe bananas
• 6 Tablespoons packed light-brown sugar
• 1/2 Cup freshly squeezed orange juice, (optional)
• Whipped Coconut Cream

Directions

1. Preheat the oven to 400 degrees. Place water, 6 tablespoons margarine, salt, and granulated sugar in a medium saucepan. Bring to a boil over medium heat. Add matzo meal and potato starch at the same time; stir vigorously with a wooden spoon. Mixture will become extremely stiff. Continue stirring for 4 minutes more.
2. Transfer mixture to the bowl of electric mixer fitted with the paddle attachment. With the mixer on medium speed, add eggs one at a time, fully incorporating each egg before adding the next. Mixture should be smooth and satiny, but stiff enough to form a mound when dropped from a spoon.
3. Fit a pastry bag with a plain coupler. Line two baking sheets with parchment. Fill pastry bag with profiterole batter. Pipe six 2 1/2-inch mounds on each pan, spacing 3 inches apart.
4. Transfer to oven, and bake until profiteroles are puffed and golden, about 25 minutes. Transfer to wire rack to cool.
5. Slice bananas in half lengthwise; cut each half into thirds. Heat a large skillet over medium heat. Add 2 tablespoons margarine and 1 1/2 tablespoons brown sugar. When margarine has melted and is sizzling, add half the bananas; brown them, about 3 minutes per side. Transfer bananas to a large shallow container to cool in a single layer. Melt another 2 tablespoons margarine with 1 1/2 tablespoons brown sugar in skillet; brown remaining bananas. Transfer to container.
6. To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and two pieces caramelized banana to empty pan. Whisk mixture over medium heat until thick and banana dissolves, about 1 minute.
7. Slice tops of profiteroles, leaving a small hinge. Insert two or three pieces of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with sauce.

leftover danish cookies from jumbo empanadas

Leftover Danish Sandwich cookies (Adapted from Alice Medrich’s Melting Chocolate Meringues)

8 oz bittersweet chocolate, coarsely chopped

3 egg whites

2/8 tsp cream of tartar

¾ tsp vanilla extract

¼ cup sugar (generous)

1 package cappuccino mix (individual serving)

Preheat oven to 350F.

Melt the chocolate, and set aside.

In a large bowl whip the egg whites, cream of tartar, and vanilla extract until soft peaks form. Gradually add the sugar and cappuccino mix and whip till the peaks are stiff, but not dry. Fold in the melted chocolate.

Drop by rounded teaspoon on a silpat lined cookie sheet and bake 8-10 minutes. Leave on the baking sheet to cool.

Sandwich with leftover pastry cream from the danishes you made… yes, you have to make danishes first.

Eat them. Enjoy them. Delicious.

cranberry-cherry icebox ribbons

Cranberry-Cherry Icebox Ribbons

from The All-American Cookie Book

makes about 30 cookies

About 3 ounces dried cranberries

Generous 1/3 cup sour cherry preserves

1 1/2 tablespoons sugar

1/8 teaspoon almond extract

2 cups plus 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2/3 cup unsalted butter, softened

1 large egg

2 1/4 teaspoons vanilla extract

1/2 teaspoon almond extract

For the filling: Combine the cranberries, cherry preserves, and sugar in a food processor. Process until coarsely pureed.

Transfer the mixture to a medium saucepan and cook over medium heat, stirring to avoid burning, until the mixture comes to a boil.

Remove from heat and add almond extract. Cover and refrigerate for an hour.

For the dough: Combine the flour, baking powder, and salt in a bowl and set aside.

In a mixer, combine the butter and sugar and blend together until smooth and creamy.

Add the egg, vanilla, and almond extract and beat until combined. Add the flour mixture and beat just until incorporated. Let the dough stand for about 10 minutes to let it firm up.

Line a 4 1/2 x 8 1/2 inch loaf pan with foil, letting the foil overhang the long sides so you can easily remove the dough from the pan. On top of the foil, line the pan with two sheets of plastic wrap laid crosswise and overhanging the longer sides as well.

Divide the dough into quarters. Shape one portion into roughly the size of the loaf pan and pat into the bottom. It may help to have a dough tamper to get the dough in evenly. Spread one-third of the cranberry filling over the dough with a small spatula. Repeat with the remaining three portions of dough and two portions of filling.

Fold the plastic wrap over the dough, completely covering it. Freeze the dough in the pan for at least 1 1/2 hours, until firm.

Preheat the oven to 350 degrees. Line several baking sheets with baking paper.

Take the loaf out of the freezer and unwrap the dough. You can allow it to warm up a bit for a few minutes, but don't let it get too soft or it will be difficult to cut neat slices and the filling will start squishing out.

Using a sharp knife, trim the sides so that the sides of the loaf are straight up and down. Wipe the knife off between cuts. Cut the loaf into thirds on its long side.

Cut each third into 1/4 inch slices that are about 2 3/4 inches long. Transfer the slices carefully to the baking sheets, placing them about 2 inches apart.

Bake one sheet at a time for about 9 to 14 minutes, until the edges are just starting to darken and firm up. Transfer the cookies to wire racks and let them cool completely.

Store cookies between layers of parchment paper in an airtight container for up to 1 week.

a really yummy-sounding meal from michel richard

Alexandria, Va.: Question for Michel...

If you invited for dinner to a friend's house what would you like to be served?

Michel Richard: Prosciutto, the one I love the most is from Spain and is called Rabugo. Then roasted chicken with garlic and a crispy skin, and french fries. And, any kind of ice cream I never met an ice cream I didn't like.

more passover inspiration

from rachel's bite blog

Spiced Egg Salad
(4 servings)

1/4 cup olive oil, divided
1/4 cup unsalted blanched dry-roasted peanuts
1 bird's eye chili, seeds and ribs removed, finely chopped
2 small red onions, finely chopped
3 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons chili powder
5 hard-boiled eggs, peeled and chopped
2 tomatoes, chopped
2 teaspoons chopped cilantro
1 tablespoon soy sauce
Juice of 1 lime
1/2 teaspoon salt

Heat 2 tablespoons of the olive oil in a large saute pan over low heat. Add the peanuts and saute until golden, about 5 minutes. Stir in the chilies, onions, and garlic and saute until the onions are translucent, about 5 minutes. Add the paprika, ginger, and chili powder and cook until fragrant, about 2 minutes. Transfer to bowl.

Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining 2 tablespoons olive oil, and the salt. Serve at room temperature.

passover inspiration from epicurious, part 1

SWEET POTATO SOUP WITH FRIED PANCETTA AND ROSEMARY CROUTONS

This elegant soup doesn't look or taste anything like leftovers.

1 (3-ounce) package thinly sliced pancetta (Italian bacon), chopped

3 tablespoons butter, divided
1 cup (scant) sliced shallots (3 large)
1 1/2 teaspoons minced fresh rosemary, divided
2 cups mashed peeled red-skinned sweet potatoes (yams)
3 1/2 cups (or more) low-salt chicken broth

1 cup (1/3-inch) cubes country-style sourdough bread

Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.

Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired. Season to taste with salt and pepper. Puree soup in blender or processor if necessary.

Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.

Ladle soup into bowls. Top with croutons and pancetta and serve.

Makes 4 servings.

CHICKEN SOUP WITH WILD MUSHROOMS AND HERBED MATZO BALLS

Soup
1 tablespoon vegetable oil
1 3-pound chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 fresh parsley sprigs
2 bay leaves

Matzo Balls
1 ounce dried shiitake mushrooms
2 cups hot water

1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tablespoons chopped fresh chives
1 1/2 tablespoons minced fresh tarragon or 1 1/2 teaspoons dried, crumbled
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup unsalted matzo meal

3 1/2 quarts water (14 cups)

1 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled

Minced fresh chives

For Soup:
Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.)

Remove fat form soup and reserve fat for matzo balls.

For Matzo Balls:
Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.

Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)

Measure 3 1/2 quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzo balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzo ball and cut open.) Transfer matzo balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer. Season to taste with salt and pepper. Add matzo balls and simmer until heated through. ladle soup into bowls. Garnish with chives and serve.

Serves 8.

CHEESE MATZO BLINTZES WITH ASPARAGUS AND DILL

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

For crêpes
2 1/2 cups whole milk
1 1/3 cups matzo meal
4 large eggs
1/4 cup vegetable oil plus additional for brushing skillet
1/2 teaspoon salt

For filling
1 lb medium asparagus, trimmed
3 cups small-curd cottage cheese (4% milkfat; 24 oz)
1/4 cup finely chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon black pepper
1/4 teaspoon salt

For topping
1/2 stick (1/4 cup) unsalted butter
2 bunches scallions, trimmed and cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill

Make crêpes:
Blend milk, matzo meal, eggs, oil, and salt in a blender until smooth. Let batter stand 30 minutes.

Stir batter before using. Lightly brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until top is set and edge and bottom are golden, about 1 minute. Remove skillet from heat and loosen edge of crêpe with a flexible heatproof spatula. Quickly invert skillet over a plate to release crêpe. Make 11 more crêpes in same manner, brushing skillet lightly with oil for each and stacking crêpes on plate as cooked.

Put oven rack in middle position and preheat oven to 350°F.

Make filling:
Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with a slotted spoon to a cutting board to cool. Cut off and reserve tips, then finely chop stalks.

Stir together cottage cheese, chopped stalks, dill, egg, pepper, and salt.

Assemble blintzes:
Put 1 crêpe, paler side up, on a work surface and spread a scant 1/3 cup of filling in a horizontal line just below center of crêpe, leaving a 3/4-inch border at each end. Fold in sides of crêpe over ends of filling, then, beginning at bottom, roll up to enclose filling. Transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan. Fill and transfer remaining 11 crêpes in same manner.

Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.

Make topping just before blintzes are ready to serve:
Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides. Add scallions and cook, stirring, until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes. Remove from heat and stir in dill. Spoon topping over blintzes.

Cooks' notes:
• Crêpes can be made 1 day ahead, cooled completely, then wrapped tightly in plastic wrap and chilled.
• Asparagus can be cooked (but not chopped) 1 day ahead and chilled, covered.

Makes 4 to 6 main-course servings.

PORCINI MATZO POLENTA WEDGES

Although polenta is traditionally made with cornmeal, we substituted matzo meal—with great results. It's far more tender than regular polenta, and tastes especially wonderful with the sauce from the braised veal with gremolata.

See how to finely chop herbs.

Active time: 30 min Start to finish: 1 1/2 hr

1 medium onion, chopped
2 tablespoons olive oil
1 cup chopped porcini (reserved from the braised veal with gremolata, or 1 oz dried porcini, softened in boiling water and chopped)
1 1/2 tablespoons finely chopped fresh basil
1 1/2 cups chicken broth
1 1/2 cups water
3/4 cup unsalted matzo meal

Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until lightly browned, 5 to 7 minutes. Add porcini and cook, stirring, 2 minutes. Cool, then stir in basil and season with salt and pepper.

Bring broth and water to a boil in a 3-quart heavy saucepan. Gradually add matzo meal, whisking, and simmer, whisking constantly, until thickened, 1 to 2 minutes. Reduce heat to low and gently simmer, stirring occasionally, until very thick, about 2 minutes more. Stir in porcini and salt and pepper to taste. Spread polenta in an oiled 9-inch glass pie plate and let stand until firm, about 1 hour.

Cut polenta into 12 wedges. Heat remaining tablespoon oil in skillet over moderate heat until hot but not smoking, then cook wedges until crisp and golden brown on both sides, about 15 minutes total.

Cooks' note:

• Polenta (spread in pie plate but not fried) can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to room temperature before frying.

Makes 6 servings.

MINIATURE STRAWBERRY ECLAIRS

A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.

Eclairs
Matzo cake meal
1 cup water
1/2 cup (1 stick) unsalted pareve margarine, diced
2 tablespoons sugar
3/4 teaspoon kosher salt
1 cup matzo cake meal
4 large eggs
1 egg, beaten to blend (for glaze)

Pastry Cream:
3/4 cup sugar
5 tablespoons potato starch
1 tablespoon matzo cake meal
2 cups liquid nondairy creamer
5 large egg yolks
1/4 cup (1/2 stick) unsalted pareve margarine, diced
1 1-inch piece vanilla bean, split lengthwise
1 teaspoon grated lemon peel
2 tablespoons brandy (kosher for Passover)

Berry Sauce:
1 1/2 1-pint baskets strawberries, hulled
1 cup frozen unsweetened raspberries, thawed
1/4 cup sugar

2 1-pint baskets strawberries, hulled, halved

For Eclairs:
Preheat oven to 400°F. Line 2 heavy large baking sheets with foil. Grease foil; dust with matzo cake meal. Combine water, margarine, sugar and salt in heavy medium saucepan. Stir over medium-high heat until mixture boils. Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each. Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth shape where necessary.

Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes. Cut small slit in side of each pastry to allow steam to escape. (Can be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake frozen pastries on baking sheet in 400°F. oven until hot and crisp, about 8 minutes; cool before using.)

For Pastry Cream:
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend. Gradually whisk in nondairy creamer, then yolks. Add margarine, vanilla bean and lemon peel. Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes. Whisk in brandy. Transfer to small bowl; discard vanilla bean. Refrigerate uncovered until cold, stirring occasionally, about 6 hours.

For Sauce:
Puree 1 1/2 baskets strawberries and raspberries in blender or processor. Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and sauce can be prepared 1 day ahead. Cover, keep chilled.)

Cut off top third of pastries. Press down any dough in center. Whisk pastry cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over strawberries. (Can be prepared 6 hours ahead; refrigerate.)

Arrange 2 éclairs on each plate. Serve with berry sauce.

Makes about 24.

FRIED CHICKEN WITH SPRING SALAD

A quick dip in egg and matzo meal creates a light, crisp crust for this boastworthy fried chicken. The perfect foil? A refreshing salad of mesclun greens, baby artichokes, and asparagus enlivened with a smooth, dill-flecked vinaigrette.

For salad
1 lemon, halved
8 baby artichokes (1 lb)
7 tablespoons olive oil
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cider vinegar
1 teaspoon coarse-grain mustar
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons chopped fresh dill
1/2 lb asparagus, trimmed and very thinly sliced on a long diagonal
2 oz mesclun or other delicate salad greens (6 cups)

For chicken
3/4 cup matzo meal
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
4 skinless boneless chicken breast halves (2 lbs)
1 cup vegetable oil or a combination of vegetable and olive oil

Prepare salad:
Squeeze juice from 1 lemon half into a bowl of water, then drop same half into water.

Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife.

Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.

Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water. Trim remaining artichokes in same manner.

Put 1 1/2 quarts water in a 3-quart saucepan and stir in 1 tablespoon oil and 1 tablespoon salt, then bring to a simmer. Remove trimmed artichokes from acidulated water with a slotted spoon, then add to simmering water. Cook, partially covered, until stem ends are tender when pierced with a small sharp knife, 12 to 14 minutes. Transfer with a slotted spoon to a cutting board and, when cool enough to handle, quarter artichokes lengthwise.

Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl or glass measure. Add remaining 6 tablespoons oil in a slow stream, whisking until combined well. Whisk in dill.

Combine artichokes and raw asparagus in a bowl and toss with all but 1/4 cup of vinaigrette. Chill, covered, or let stand at room temperature until ready to serve.

Fry chicken:
Whisk together matzo meal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate. Lightly beat eggs with 1/4 teaspoon salt in another shallow bowl or pie plate.

Pat chicken dry and sprinkle with remaining 1/4 teaspoon each of salt and pepper. Coat chicken in egg, letting excess drip off, then dredge in matzo meal, pressing chicken into crumbs to help them adhere. Transfer chicken to a plate, arranging in 1 layer, as dredged.

Heat oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Reduce heat to moderate, then fry chicken, turning over once with 2 spatulas, until golden and just cooked through, about 14 minutes. Transfer to paper towels to drain.

Divide greens among 4 plates and top with artichokes and asparagus. Serve fried chicken alongside, drizzled with some of remaining vinaigrette.

Cooks' notes:
• Chicken can be fried in 2 batches if necessary to avoid crowding. If frying in 2 batches, keep cooked chicken warm on a baking sheet in a 250°F oven.
• Vinaigrette, without dill, can be made 6 hours ahead and chilled, covered. Whisk in dill just before using.

Makes 4 servings.

PASSOVER BROWNIES WITH CHOCOLATE-WINE GLAZE

Active time: 35 min Start to finish: 1 3/4 hr

For brownies
6 oz bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (3 oz)

For glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder (not Dutch process)
1/3 cup sweet red kosher wine such as Concord
2 oz bittersweet or semisweet chocolate, chopped 3/4 stick (6 tablespoons) unsalted margarine or (if not keeping glaze pareve) butter, cut into pieces

16 walnut halves

Make brownies: Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.

Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.

Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.

Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.

Make glaze: Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.

Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.

Cooks' note:
• Brownies keep in an airtight container 1 day.

Makes 16.

VANILLA CHIFFON CAKE WITH CHOCOLATE SORBET

Fruit — such as kiwi, orange, pineapple and berries — is a nice garnish for this cake. If you like, puree some of the berries with sugar to make a colorful sauce.

1 1/2 cups sugar
1/2 cup matzo cake meal
1/2 cup potato starch
1 1/2 vanilla beans, chopped
1/2 teaspoon coarse salt

7 large eggs, separated
2 tablespoons vegetable oil
2 tablespoons brandy

Chocolate Sorbet

Preheat oven to 350°F. Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve.

Using electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add 3/4 cup sugar, beating until stiff but not dry. Using the same beaters, beat yolks and 1/4 cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in whites in 3 additions.

Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube pan onto narrow-neck bottle. Cool completely. (Can be made 1 day ahead. Cover cake in pan.)

Cut around pan sides to loosed cake. Cut into wedges; serve with sorbet.

Makes 8 Servings.

HAZELNUT MACAROON AND STRAWBERRY TART

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

Filling
2 12-ounce baskets strawberries, hulled, diced
3/4 cup sugar
3 tablespoons Passover brandy
1 tablespoon fresh lemon juice
Pinch of ground cloves

Crust
Matzo cake meal
2 cups husked toasted hazelnuts
1 cup sugar
1/8 teaspoon salt
Pinch of ground cloves
1 large egg
1/4 teaspoon almond extract

3 1-pint baskets strawberries, hulled, thinly sliced

For filling:
Combine all ingredients in heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan. (Can be prepared 2 days ahead. Transfer to small bowl, cover and refrigerate.)

For crust:
Position rack in center of oven and preheat to 350°F. Line 11-inch tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt and cloves in processor. Add egg and extract and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

Spread filling over crust. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. (Can be prepared 3 hours ahead. Chill.)

Remove tart from pan. Cut into wedges and serve.

Serves 12.