WEEKEND MENUS

conlinued from page 95

MIDNIGHT DELIGHTS

6 orrnces dried pitted prunes

(l

These bite-size morsels pack a double

cup)

dose

6 dried figs, sliced

,3 cup water
y3
r/z cup apple juice
Juice of Vzlerrron
2 to 3 cinnamon sticks
7z teaspoon ground cloves
2 medr-um pears, peeled, cored and

Cnrst

Combine apples, prunes, figs, apricots,

l"ices ani
b;i";^;;

spices in large saucep^.,

slmmer over medium heat.
".,d
Let sim?re.
5 minures. Add_ pears
.";;;;;;
cooKlng;ust until f ruir is""d
tender, abouc
5, m i n utes. (C an b e pre par
rd
;; r1;;;
anead, rc this.point. Let cool, coier
";- and ieJrtgerate until ready to use.)
Jusr before serving, relurn mixture to

orange sections and

grapes and cook 2 minuces. Remove

cinnamon. Serve warm wirh y;;;;;. '''

AUTUMN SOUP WITH SAUCE \II]RTE

ITALIAN PEPPER BREAD
CREEN SAI.AD

2 tablespoons milk
2 teaspoons coffee liqueur
2
-t/2 eggs,_room temperature
cup finely chopped toasted

FRESH ORANGI]S WITH

ORANCE ZABAGI-IONE
CINGER COIN COOKIES

walnuts

Fo,r crust:. Sift,flour, cocoa, sugar

and
salr lnto large borvl of elecrric mixer
o.
proce,ssor work bowl. Add burrer

blend until consisrency

and

.f ..".r. L.li.

overnight.

ate several hours or

ZVz cups milk

I cup yellow cornmeal

Lighrly grease tiny mufin pans (diamete-r of cop of each cup should
bi about

1% inc}.es). Cur rhe

2 tablespoons (V+ stick) butrer,

teaspoon salt

4 orrnces grated sharp cheddar

4 eggs, separated
74 teaspoon cream of tartar
Pinch of salt
Prehear-oven to 375"F. Grease Z-quart
soufl6 dish. Warm milk in l;;;.,;;;;:
pan over medium.low heat u-ntil hor:
H
o do. not boiL.
Gradually add cornmeal.
.3 srlrnng.consranrly. Blend in
melred
d
o_ butrer,
baking powder and salr and
o cook until mixture is smooch and verv
me'-

dium bowl until light. c;J;;ll";i.

rnto cornmeal mixture. Beat whites
wirh. cream of rartar
oji-i" i"re.
""ad;; f;id';;;
e bowl until sriff bur
"., i.,io pr.pri.J
c.ornm_eal. Turn
:o dish. Bake unrilmixrur.
p_uffJ,"a-t-L*"]
I

abour 4U minutes. Serve immediarely.

SUND.

AY BRUNCH

("toA;;f"o;

boe
tom
of eolden rum,
rum lime
limo and
19- right).
"tglt): A blend of,golden
",

ffi:1?"#::";fl?",1t;i:ff '::;:tXTsauce

ca.n be, served before oi after the

entree.,A rolled soufflti filled with

".rr"i.d

iiii:"shil{#H;":.":r":ff.tLT"***n
orpped
ln chutney are a savory
side dish.

AUTUMN SOUP
This soup, which includes a bounriful
array of aurumn u.g",rbl.r, -.rk"i"ii.
rnsplratlon trom the soups of Iralv.
10 to i2 servings
r/+ cup olive oil
2 onions, choooed
3 leeks(white'iart only), cleaned
and thinly sliced
2 garlic cloves, minced
4 celery stalks, chopped

2 small turnips, peiled and

chopped

in diameter. Cur dough t;;;;;;i;;

cup)

thrck. Stir in cheese. Bear yolks in

d;;h l;;."

pieces..\ilorking with rZ+ of joush-ar 4

a
trme, (keep remainder refrigeiated),
our inro circle slighrly leij
l:u d,gugh
than
VB inch chick and l4 to I5 inches

melted
teaspoon baking powder

(l

Dlights canbe prepared ahepd,

Y:l::rh: tightly and

wrapped
froqen.

SATURDAY LUNCH FOR SIX

6 servings

cheese

and ler cool complerely.

12 o_unces semisweet chocolate

chips, melted
24 cup sugar
2 tablespoons (V+ stick) butter,
melted

Gradually mix- in coffee. K".;Jl;u;h

Dnetly, rhen form into log. Wrap ln
plasrrc or aluminum foil and refrieer.
-o-^

CHEESE SPOON BREAD

Vt

(l Vz sticks) butter, chilled

and cut into small pieces
to r,/z cup strong.o'ff.", .t in"a

Filling

warer, apple and lemon

I
I

murrln-cup. bake unril filline is set.

about l0 to 25 minures. Ler "cool i"
pans l5 minuces. Tiansfer ,o *ir.
,".f.1

Pinch of salt

and sectioned
cup seedless graDes

For filling: Preheat oven ro 350oF.

Comorne chocolace, sugar, butter, milk
and
corree llqueur in medium bowl
and

blend.well. Add eggs ,"d b*;';;ii

smoorh,. Srir in chopped walnuts. place
l rolnded reaspoon of 6lling into each

?)

3/+ cup

Plain yogurt"

l3/+ cups all purpose flour

Y) ,"p unsweetened cocoa powder
74 cup sugar

2 medium oranges, peeled, seeded

in

iniri.l"a il;;.

Makes 4 dozen

sliced

slmmer. Stir

of chocolare:

r ney are a perfecr carry-along

dessert.

ounces dried apricots (2/: cup)

using 3-inch round cucrer. Gentlv

into prepared muffin cups. Reo"r't
wrrh remaining dough. Chill.
press

recipe continued on page 9g

DO-AHEAD HINTS
Friday Dinner
Up to One Month Ahead

soup.

and treeze.

Saturday Dinner

Mix

Sauce Verte accompaniment for

Bake Midnight Delighrs; wrap righrlv

TwoDay Ahead
\ilash and crisp spinach for salad,

Make croutons for salad.

Mix Lemon-Mustard bressing.

Braise pork for main course.

Simmer fruir for compoce.

Two Da,ys Ahead.

Marinaie lamb for main course.

Tiim, cook and chill green beans for

fritters.

Saturday Lunch

Broil and peel peppers for salad; cut

lnto strlps.
Prepare Cold Amarecto Souffl6.

UptoOrcMonth Ahead

Sunday Brunch

Make,lralian Pepper Bread; \r,rap righr_

ly and free:e.
Cine,er Coin Cookies; wrap
!i,i1,
ughrlv and f reeze.

TuoDay

Ahead

Prepare Aurumn Soup

nored in recipe.

up ro point

Two Dats Ahead

Make Raspberry-Lime Sauce

papaya.

f or

Mix lling for rolled souftl6.

Fresh Mint Churney.
I],gprT.
Sllce bacon and mince chutnev fo,
IJacon-wrapped Chutney Bananas. BoN APPETIT/NOVE[,,lBER

i982

97

R. S.V. P.

r eader s' fao

orite restaurant recip es

Dear Bon Appdtit,

I work near loAN's oN THIBD and
whenever I have the chance.
added a great short rib
menu. I'd love to make it at
WHITNEYALLAGASH

@
GRILLED CHEESE AND
SHORT RIB SANDWICH
WITH PICKLED CARAM

ONIONS AND ARUGULA

MAKES I lf you prefer, serve the
for dinner with polenta, then use

to make a few sandwiches,

SHORT RIBS
pounds bef short dbs
t/t cup (% stick) butter
3 celery stalks, chopped
2 large carrots, peeled,
chopped
I medium onion, chopped
ll/t cups dry red wine

_--_

#'ai,mz,

at

DEAR BON APPETIT, WHILE TRAVELING IN

IROVENCE, I HAD THE BEST MADELEINES AT
THE HOTEL D'EUROPE IN AVIGNON. IS THERE ANY
CHANCE YOU CAN GET THE RECIPE?
KIM HEININGER,

Woolwich,

1/z

cup low-salt beef broth

1/-

cup medium-dry Sherry

garlic cloves-Beeled
leaves
large fresh thyme sprig

2 bay
1

Nl
1 tablespoonbutter
2

MADELEINES WITH
LAVENDER HONEY
MAKES ABOUT 24 These cake-like cookies
are perfect with a cup of tea. Madeleine pans
are available at cookware stores.

tablospoons (1 stick plug

1 tablespoon) unsalted butter
4 large egg whites, room temperature
71/s cups powdered sugar
6
r/c

tablespoons all purpose flour

cup almond flour or almond meal*
tablespoon lavender honeyt*
SPECIAL E
IPMENT
Madeleine pan

lVant hel

Preheat oven to 350'F. Butter each

madeleine mold in pan and dust with flour,
tapping out excess. Melt I tablespoons
unsalted butter in medium skillet over
medium heat. Cook untii butter turns
golden brown, stirring often, 3 to 4 minutes.
Set browned butter aside.

18/

soNeppurrr.coM/

FEBRUARy 2010

Using electric mixer, beat egg whites,

sugar, all purpose flour, and almond
flour in medium bowl until mixture is

blended and smooth. Place honey in small

microwave-safe bowl. Heat just to warm,
5 to 10 seconds. Beat honey into batter.
Add browned butter; beat to blend. Spoon
1 tablespoon batter into each prepared
madeleine mold.
Bake madeleines until tops are just dry
and tester inserted into center comes out
clean, about 12 minutes. Cool 5 minutes.
Gently tap madeleines out of molds. Place
on rack to cool slightly.
To prepare additiona-l madeleines,
wash pan and cool completely. Butter and
flour molds and fill as directed a-bove. Serve
madeleines warm.
*Sometimes
labeled "gnound almonds";
available at specialty foods stoles and
natural foods stores.
**A honey
made from lavender nectar;
available at specialty foods stores.

4Yz
7t/z

large red onions, halved,

sliced crosswise (about 6
tablespoons red wine
teaspoons sugar
ASSE M BLY

Butter,,room temperature
country-style crwty
72 ounces Petit Basque or
Jack cheese, sliced
4 cups baby arugula
16 slices

SHORT RIBS Sprinklebeef

with

pepper. Melt butter in large wide

medium-high heat. Working in 2
cook beef until brourned, about 6
per batch. Transfer to large rimmed
sheet. Add celery, carrots, and onion
and saut6 until beginning to soften

CONTRIBUTORS

R. S.V. P.

readers'faaorite restaurant recipes

This rnonth in
AaeETIT,

BO/f

we celebrate

delicious food that

also provides a sense
of well-being. So we
asked the coitributors
to this issue:'What is
.

yolrr all-tirne favorite

feel-good food?

?q

ADAM SACHS/Writer
It's hard to pick just one favorite, but on

to Kyoto for this story, I had a

to relive one of my favorite meals:

my way
chance

a long sobo runch, includ.ng freshly rnade

I'
i

warm sobo_gokt fbucrwheat dumplings]

1t

Shrmahei restaurant in Tokyo.

TofuObsession, page

Ifoti,i

96

ANNA THOMAS/Recipe developer

I love grains and I love soup, so
my

number one feel_good food is a delicious

bowl of homemade barley and vegetable

soup, Except if it's eight in the morning

on
winter day; in that case, l,li take a
steaming bowl of oatmeal.Vegetable Soups
a cold

for the

Soul,

page 86

enough, then give me a big bowl of linguine

with littleneck clams. lyy favorite healthy
la

White Russian kale pr"pu."j

Alice Waters's Chez ponisse yegetabies

cookbook.
page 86

Vegetoble Soups
for the Soul,

shiitake mushrooms) and fish nlrsuke

(black cod simmered in sweet soy sauce).
It was all absoiutely delicious and makes
me happy still, just thinking of it, The fish
was perfectly cooked and beautifully
presented, yum.FastEagt FresA,
page {,g
ROCHELLE pALERMO/Recipe developer
Hello, good chocolate! I don,t believe
there is another food on the planet that
elrcits the same sat;sfaction and comfort

20/
lO/

Got

Mitk

Chocolate?,

ronMoRE DETATLs, sEE souRcEBoox

.Butlarro

Rewarm just until lukewarm before usrrg.

PICKLED CARAMELIZED ONIONS
Melt butter in large skillet over medium_
high heat. Add onions, sprinkle with salt,
and saut6 until beginning to brown, stirring

frequently, about 10 minutes. Add vinegar

and sugar and cook until almost a_il vinegar
is absorbed, about 1 minute. Season with
salt and pepper. Transfer to microwave_safe
2 days
ahead. Cover; chill. Microwave in 1b_second
intervals until lukewarm before using.
ASSEMBLy Line 2 large rimmed baking
sheets with waxed paper. Butter g bread
slices; place 4 slices, buttered side down,
on each prepared sheet. Divide short rib

mixture among bread slices, about % cup

for each. Divide cheese among sandwiches.
Spoon about

LISA HUBBARD/phorographer
A friend took me to Kyo ya in the East
Village recently_w e had chowonmushi
(custard with ginkgo nuts, whitefish,
and

that chocolate does.

page 8o

meat to pot. Do AITEAD can be made 2 days

ahead. Chill until cold; cover and keep chilied.

bowl; cool. Do AHEAD Can be made

STEPHEN LEWIS/ photographer

lYy all-trme favorite feel_good food has got
to be dark chocolate, jfthat,s not healthy

side dish js

brown, stirring often, about g minil;ss.

Add wine, broth, Sherry garlic, bay leaves.
and thyme sprig; bring to boil. sclaphg up
browned bits. Season with salt and pepper.
Retum ribs to pot, propping up on sides and
arranging in single iayer. Cover, reduce heai
to mediumlow, and simmer t hour.
Using tongs, tum ribs over in pot. Cover
and simmer until ribs are tender ald sauce
is very thick, occasionaliy rearranging ribs
in pot to prevent sticking, about 1Zz hours
longer. Uncover and cool 30 minutes.
Transfer ribs to work surface. Discard
bay leaves and thyme spdg. Spoon off
fat from sauce in pot. Remove meat from
bones; discard bones. Cut meat into 3/4- to
l-inch pieces, trimming any fat. Return

74

cup onions over each

sandwich. Place large handful of arugula

atop onions. Top with remaining g bread
slices. Spread bread with butter. Do AHEAD
Can be prepared t hour ahead. Cover with
plastic wrap and store at room temperature.
Heat griddle or 2 large skijlets over
medium heat. Working in batches, cook
sandwiches until bread is golden brown
and cheese melts, about 3 minutes per side.
Transfer to work surface. Cut each in half
on diagonal. Transfer to plates and serve.

Dear Bon App6tit,

ilr'hile dining at my favorite spot in

Brooklyn, HENRy,s END RESTAuRANT, I had
the tasty black cod dish seasoned with
hoisin sauce. Do you think the chef would
share the recipe?
ARDEN WEINSTEIN. Bosfon

ALASKAN BLACK COD WITH

HOISIN AND GINGER SAUCES
.I SERVINGS
Yz cup soy sauce

7r

cup u:rseasoned rice vinegar

1% tablespoons minssd psgtgfl

tesh gringer
1% tablespooEs chopped green onions
1 tablespoonhoney

1 large garlic

clove, minced

Vr cup hoisin sauce*

2% teaspooDs hot chili paste (such as
samhal olek)i
1 tablespoon vegetable oil

7-ounce Alaskan black cod

Whisk first 6 ingnedjents in small bowl.

Do AHEAD Can be made 1 day ahead. Cover
and chjll. Bring ginger sauce to room

temperature before serving.

Preheat oven to 450.F. Stir hoisin and
chili paste in another sma-il bowl. Heat
oil in heavy large ovenproof skillet over
medium-high heat. Add cod, skin side up.
Cook 2 minutes. then tum cod over. Spoon
hoisin mrxture over fillets, dividing equally.
Transfer to oven arld bake untii fish is just
opaque in center about b minutes. place
1 fillet ia each of 4 shallow soup bowis.
Spoon ginger sauce around fish and serve

with steemed rice.

*Available

rn the Asian foods section of

many supennarkets and at Asian markets.

-Compiled by Zinzi Edmundson and

Janet Taylor Mccncken

We relcome commenr and will make an effort

to obtain
previously unpublished resEuranr recipes
on request.
5uDmrssions should include rhe writer! name,
address.
and dayime phone number and be sent by
e_mail ro

or by mait to

;;;;
';;
fi:,i:,T ''""".
b on

app

it. c o m,/g o / n u triti o n

fillets

Steamed rice

R.S.Vp, Bon Appdtit,

lr."fp,.lgiqne"1i._."m
6Jq)
\ r'itshire Boulevard, Los Angeles, CA 9004g. plLase
rnctude the complete address of the resaurant
as well
as your home address, Submissions may
be edited for
length and clariry and may be published
or used in anv
medium.All submissions become the p.operty
of Boi
Appetit and will not be returned. Becauie of
the volume
ol mart received, we are unable to answer all inquiries.

j/
?

ii

t
d

,rt