2021 Cookbook

OUR FAVORITE FAVORITE RECIPES
1999 - 2020
OUR FAVORITE FAVORITE RECIPES OVER THE YEARS
1999- 2020
ELECTORATE:
Julie Christensen, Debby and Courtney Dyar, Kate Gambs Knickerbocker
Rabbe, Judy and Don Gray, Maud Hallin, Carol Hutchinson, Kathy and Jeff
Lindenbaum, Karen Lonergan, Katy Lonergan, Richard and Marilyn Lonergan,
Judy O’Shea, Kay Phillips
SELECTED RECIPE SUBMISSIONS:

Julie Christensen, Michael Dewees, Kate Gambs Knickerbocker Rabbe, Sue
Gilbert, Judy Gray, Maud Hallin, Anne Halsted, Carol Hutchinson, Katherine
Koelsch Kriken, Kathy and Jeff Lindenbaum, Eric Lonergan, Karen Lonergan,
Katy Lonergan, Mary Lonergan, Richard and Marilyn Lonergan, Jeanne
Milligan, Wells Whitney
EDITOR (PRINT AND ONLINE):

Katy Lonergan
ONLINE:
annualcookbook.blogspot.com (available online December 25th)
COVER ART:
“Path to the Garden,” by Anne Halsted
This cover art is the view of the path towards the vegetable garden at her
beloved home in Glen Ellen, Ca’Pozziana.
Anne had often expressed interest in a “best of” cookbook so this year we are
honoring her wishes and have compiled a cookbook of the oft-cooked recipes
from the previous years’ cookbooks dating back to 1999. This year’s cookbook
is dedicated to Anne. She is so dearly missed.
i
2021 TABLE OF CONTENTS
STARTERS Channa Masala Snack …………………………………….… 1

Creamy Eggplant and Caramelized Onion Dip……………... 2
Lamb Pizzettes………………………………………………. 3
Mini Potato Rolls with Ham………………………………… 4
Zucchini and Carrot Fritters with Yogurt Mint Dip………… 5
Zucchini Parmesan Crisps…………………………………... 7
SALADS Apple-Cabbage Salad……………………………………….. 8

Chopped Salad with Grapes and Mint………………………. 9
Curried Tuna Salad………………………………………….. 10
Kale Salad with Pecorino and Walnuts……………………... 11
Moroccan Carrot Salad……………………………………… 12
Quinoa Salad with Citrus and Avocado……………………... 13
Spicy Carrot Salad…………………………………………... 14
SOUPS Cold Cucumber Soup………………………………………... 15

Nothing Soup………………………………………………... 16
Cream of Crab Soup………………………………………… 17
Easy Pappa al Pomodoro……………………………………. 18
Italian Wedding Soup……………………………………….. 19
Parsley and Parsnip Soup…………………………………… 20
Potato Leek Soup…………………………………………… 21
Pumpkin Soup………………………………………………. 22
Spinach Coconut Chicken Soup with Wild Garlic…………. 23
Tomato Basil Soup………………………………………….. 24
SAUCES Chimichurri Sauce…………………………………………... 25

Cucumber Yogurt Spread…………………………………… 26
Harissa………………………………………………………. 27
Muhammara Dip…………………………………………….. 28
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SIDES Asparagus Pudding……………………………………………. 29

Cauliflower Panna Cotta with Salmon Roe…………………… 30
Creamed Spinach……………………………………………… 31
Made-in-Advance Soufflé…………………………………….. 32
Steamed Whole Artichokes…………………………………… 33
Tagliatelle with Sage, Brown Butter and Parmesan…………... 34
MAINS 30-Minute Chicken Tagine………………………………….… 35

Braised Chicken Thighs with Spring Peas………………….… 36
Butter Chicken…………………………………………….…... 37
Chicken in Cashew and Coconut Sauce………………….…… 38
Lemon Pepper Grilled Chicken………………………….……. 40
One Pan Roast Chicken with Root Vegetables…………..……. 41
Roasted Chicken with Lemon and Sage………………...…….. 42
Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt.... 44
Susy’s Enchiladas……………………………………….…….. 45
Turkey Chili with Tomatillos…………………………………. 46
Curried Lamb Leftovers with Lentils, Apple, and Tomato…. 47
Lamb Patties with Mint Yogurt Sauce………………………… 48
Spiced Lamb Skewers with Kokkari Dressing………………... 49
Spicy Lamb Meatballs……………………………………….... 51
Turkish Bulgar Pilaf with Lamb and Chickpeas…………….... 52
Asian Pork Sliders with Magic Miso-Mayo…………………... 53
Herbed Pork Fillet Baked in Bread …………………………… 55
Pork Braised in Milk and Herbs………………………………. 56
Rosemary Tenderloin with Onions, Cream, and Apples…….... 58
Slow Cooker Pulled Pork Sliders with Coleslaw……………... 59
Grilled Skirt Steak with Tomato Salad………………………... 60
Coconut Panko Shrimp with Orange-Glazed Sweet Potatoes.... 61
Miso-Grilled Salmon with Cucumber Relish…………………. 63
Moqueca with Cashew Coconut Rice…………………………. 65
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MAINS Quick-Braised Cod with Herbed Yogurt………………….. 67

Salmon with Chili Glaze, Snap Peas, and Pea Tendrils…… 68
Salmon with Ginger, Lime, and Molasses………………… 69
Slow Oven Cooked Salmon with Rose Sauce…………...... 70
Slow Roasted Salmon…………………………………....... 71
Steamed Halibut with Cumin Carrot Sauce……………...... 72
Tarragon Roasted Halibut with Hazelnut Brown Butter…... 74
Moroccan Vegetable Ragout…………………………..…... 75
Palak Paneer…………………………….…………………. 76
DESSERTS Lemon Curd with Berries……………………….…………. 77

Cranberry Oat Crisps…………………………….………... 78
Cince’s Fruit Tart………………………………..………… 79
Sicilian White Cookies………………………….…………. 81
Ground Nut Torte…………………………….……………. 83
Tate’s Chocolate Chip Cookies……………….…………… 84
Bourbon Peach Cobbler………………….………………... 85
Best Ever Persimmon Cake……………….……………..... 86
Coconut Cookies………………………….……………..... 87
BRUNCH Poached Eggs in Tomato Sauce……………………….…... 88

Leek Mushroom Fennel and Goat Cheese Tart…………… 89
Breakfast Popovers………………………………………... 90
Piperade with Creamy Scrambled Eggs…………………… 91
Yogurt Zucchini Bread with Walnuts……………………... 92
BEVERAGES Sgroppino………………………………………………….. 93
Hideaway Rum Punch……………………………………... 94
iv
CHANNA MASALA SNACK (2008)
by Maud Hallin
serves 8 as an appetizer
2 tablespoons garam masala

2 teaspoon cumin
1 teaspoon turmeric
1 15-ounce can of chickpeas (garbanzo beans)
2 tablespoons tamarind chutney
salt, pepper, extra ginger, garlic or coriander to taste
Heat garam masala, cumin and turmeric in a cast iron pan; grind in
coffee grinder. Add to pot with chickpeas, the broth the chickpeas came in
and tamarind chutney. Boil to reduce liquid to about half. Adjust
seasonings. Grind the mixture into a spread to serve on crackers.
1
CREAMY EGGPLANT AND CARAMELIZED ONION DIP (2019)
from minimalistbaker.com
via Richard and Marilyn Lonergan
preparation time: about 30 minutes
makes 5 ¼-cup servings
1 large eggplant, peeled and cut into ¼-inch rounds

2 cups onion, diced, any kind (I used yellow)
3 cloves garlic, minced
2 or 3 tablespoons olive oil
sea salt and ground pepper
¼ cup plain Greek yogurt or sour cream (optional)
Pita, toasted bread, or assorted veggies for serving
Sprinkle the eggplant with salt on both sides and place in a colander in the sink
to drain excess water. After 10 minutes, lightly rinse with water and then press
dry between two towels.
Position a rack at the top of the oven preheat oven to high broil (or medium if
you have the option). Arrange eggplant rounds on a baking sheet, drizzle with
olive oil and a pinch of sea salt. Roast for 5 to 7 minutes, turning once or twice
until eggplant is softened and golden brown. Remove from pan and let cool to
the touch. The eggplant should be soft and tender.
While eggplant is roasting, heat a large skillet over medium heat and add olive
oil. Then add onion and stir often until caramelized, about 45 minutes. Turn
heat to low if browning too quickly. Add minced garlic in the last few minutes
so it doesn’t burn. Set aside.
Put eggplant into a mixing bowl. Add onion-garlic mixture and mash with a
fork. Season with salt and pepper to taste.
Optionally, add ¼ cup Greek yogurt and stir once more. This makes the dip
ultra-creamy but is not necessary if someone is vegan or dairy-intolerant.
Serve immediately with pita, toasted baguette, or assorted veggies. Best when
eaten fresh, but it will keep in the fridge covered for a couple of days.
A healthier, simple version of the Persian eggplant dip known as Borani or
Kashkeh Bademjoon. Creamy, sweet, and so satisfying.
2
LAMB PIZZETTES (2013)
adapted from Food & Wine: The Dish, December 21, 2012
by Katy Lonergan
serves 20
6 - 8 pita bread rounds, cut into thirty 2" rounds using biscuit cutter, yielding 60
pita rounds
Extra-virgin olive oil, for brushing
⅛ cup chopped mint leaves
⅛ cup whole mint leaves, for garnish
2 scallions, finely chopped
1½ teaspoons ground cumin
¼ teaspoon ground cinnamon
2 tablespoons pine nuts
1 large egg
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground pepper
1 pound ground lamb (or sausage meat)
1 cup Greek-style plain yogurt
1½ teaspoons chili oil, plus more for drizzling
Preheat oven to 425 degrees F. Cover two large baking sheets with aluminum
foil and brush with olive oil. Arrange the pita rounds rough side up on the
baking sheets and brush with olive oil. Bake in the upper and lower thirds of the
oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp.
Meanwhile, in a large bowl, combine 2 tablespoons of the mint, scallions,

cumin, cinnamon, pine nuts, egg, 1½ teaspoons Kosher salt and ½ teaspoon
fresh ground pepper. Add lamb and knead until evenly combined. Spread each
pita with a slightly rounded teaspoon of meat mixture, bake for about 8 minutes,
shifting baking sheets, until lamb is cooked through.
In a small bowl, whisk yogurt with 1½ teaspoons of chili oil and the remaining
2 tablespoons of mint and season with salt and pepper. Spoon a small dollop of
yogurt onto pizzettes and garnish with a drop of chili oil. Serve right away.
You can make the lamb pizzettes (through the second paragraph) earlier in the
day and let sit at room temperature, reheating gently when ready to serve. The
chili-yogurt sauce can be made a day ahead and kept in the refrigerator
overnight.
3
MINI POTATO ROLLS WITH HAM (2008)
from Ernita O'Brien
via Mary Lonergan
makes about 100 rolls
1 cup scalded milk

½ cup sugar
1 cup mashed potato
½ cup butter
2 teaspoons salt
1 package dry yeast
2 eggs, beaten
5 cups sifted flour
1 egg, beaten and mixed with about 1 tablespoon of water
toasted sesame seeds and poppy seeds
sliced, cooked ham
softened butter
hot-sweet or honey mustard, mixed with a little mayonnaise
Mix first five ingredients and let cool down to lukewarm. Dissolve yeast in ¼
cup warmwater (see instructions on package for temperature) and add along
with beaten eggs to first mixture. Add flour, mix and gather into a ball. Turn
dough in a bowl sprayed with vegetable spray, cover with plastic wrap and let
rise in a warm, draft-free place until doubled, about 1 ½ to 2 hours.
Knead dough briefly on floured board and roll to about ⅜ to ½-inch thick,
cut rounds with a small biscuit cutter (2-inch), and place about 1 inch apart on
a cookie sheet that has been lined with parchment paper. Cover with a towel
and let rise until doubled, about one hour or so. Preheat oven to 350 degrees.
Brush tops with beaten egg/water mixture and sprinkle with sesame seeds or
poppy seeds or leave some plain. Bake for about 20 minutes, until golden. Place
rolls on a rack and cool completely.
To make sandwiches, slice each roll, spread bottom half with butter and add
a piece or two of ham. Spread top half with mustard/mayonnaise mixture,
then place on top of ham. Heat rolls loosely covered with foil on a cookie sheet
at 350 degrees until hot, or microwave, uncovered, 15 rolls at a time on a plate
for about 1 minute.
4
ZUCCHINI AND CARROT FRITTERS
WITH YOGURT MINT DIP (2019)
from The NewYork Times
submitted by Anne Halsted
preparation time: 1 hour
makes 3 dozen small fritters
1 cup all-purpose flour, more as needed

1 teaspoon baking powder
1 teaspoon coriander
1 teaspoon kosher salt, divided, more for serving
1 cup milk, more as needed
1 large egg
¼ teaspoon grated lemon zest
¼ teaspoon pepper
2 large carrots, grated (about 1½ cups)
1 large zucchini, grated (about 2 cups)
2 scallions, finely chopped
2 garlic cloves, finely chopped
1 cup plain yogurt
2 tablespoons chopped mint
1 tablespoon extra-virgin olive oil
olive oil for frying
To make the batter for the fritters, in a large bowl, whisk together the flour,
baking powder, coriander and ½ teaspoon salt. In a separate large bowl, whisk
together the milk, egg, lemon zest and pepper.
Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter
should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too
thin, sprinkle with additional flour. Stir in the carrots, zucchini, and scallions.
Allow to rest for 30 minutes.
To make the yogurt dip, using a mortar and pestle or the back of a kitchen
knife, mash together the garlic and ¼ teaspoon salt. In a small bowl, whisk
together the garlic paste, yogurt, mint and 1 tablespoon extra-virgin olive oil.
Cover and refrigerate until ready to use.
5
Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers
375 degrees F on a deep fry thermometer (or until a small drip of batter browns
immediately). Line a cookie sheet with paper towels. Working in batches, drop
battered vegetables by the tablespoon into the oil, being sure not to overcrowd
the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes.
Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer
fritters to a platter or plate. Sprinkle with salt and serve with yogurt dip.
These are great as a dinner side dish or brunch dish. The yogurt-mint dip really
makes the fritters – a wonderful balance.
6
ZUCCHINI PARMESAN CRISPS (2013)
adapted from The Smitten Kitchen
by Carol Hutchinson
serves 4
Olive oil or cooking spray

2 medium zucchini (about 1 pound total)
1 to 2 eggs whites
½ cup grated parmesan cheese
½ cup panko
½ teaspoon salt
½ teaspoon fresh ground black pepper
Preheat oven to 450 degrees F.
Coat two baking sheets lightly with cooking spray or thinly with olive oil. Slice
zucchini into slightly-less-than ¼-inch thick rounds; if they feel especially wet,
spread them on a towel while you prepare the other ingredients.
In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it.
Combine cheese, crumbs, salt, and pepper in a separate bowl. Dip each zucchini
coin in egg white, letting excess run off before gently dipping them in parmesan
mixture. Arrange in single layer on baking sheets. If additional egg white is
needed, prepare it the same way, with 1 teaspoon of water. If additional crumb
mixture is needed, make a few spoonfuls at a time, matching the volume of
crumbs and cheese.
Bake zucchini rounds until browned and crisp, about 30 minutes, flipping each
over halfway through. Please keep an eye on them; they may need to be moved
around on the tray so the ones at the edges don’t bake more quickly than the
ones in the center. Take them out only when they’re golden all over and let
them cool on the tray on a cooling rack or a plate.
Best served while warm.
7
APPLE CABBAGE SLAW (2009)
from Cook’s Country Best Grilling Recipes
via Mary Lonergan
serves 8 to 10
1 medium head green cabbage,

cored and shredded or chopped fine (12 to 14 cups)
salt
2 Granny Smith apples, cored and cut into thin matchsticks
2 scallions, sliced thin
½ cup cider vinegar
½ cup sugar
6 tablespoons vegetable oil
1 tablespoon Dijon mustard
¼ teaspoon red pepper flakes
salt and pepper
Toss the cabbage with 1 ½ teaspoons salt in a colander set in a bowl. Let
sit until wilted, about 1 hour. Rinse the cabbage with cold water, then drain
and dry well with paper towels. Transfer to a large bowl and stir in the apples
and scallions.
Bring the vinegar, sugar, oil, mustard, and red pepper flakes to a boil in
a medium saucepan over medium heat. Pour the mixture over the cabbage
and toss to coat. Cover and refrigerate until chilled, at least 1 hour, or up to 1
day. If refrigerated for longer than 2 hours, let sit at room temperature for 15
minutes before serving. Season with salt and pepper to taste and serve.
You may want to add color by using some red cabbage. A nice blend of sweet,
savory and heat! Good with panini, grilled chicken or sausages or even just
plain grilled cheese sandwiches and soup.
8
CHOPPED SALAD WITH GRAPES AND MINT (2010)
adapted from Food & Wine, July 2009
by Karen Lonergan
serves 6
1 heart of romaine, coarsely chopped

1 pint grape tomatoes, halved
1 medium seedless cucumber, peeled and cut into ½-inch dice
1 small red onion, cut into ¼-inch dice
1 cup corn kernels (from 2 ears)
1 cup diced cooked chicken (1 ½ chicken breasts)
½ cup halved seedless green grapes
3 ounces feta cheese, crumbled (½ cup)
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
salt and freshly ground pepper
In a large bowl, toss all of the ingredients together. Season with salt and freshly
ground pepper and serve immediately.
This terrifically zippy salad recipe can be adapted by adding roasted nuts
(pecans, sliced almonds, etc.) or omitting tomatoes if they are not in season.
9
CURRIED TUNA SALAD (2009)
from James McNair’s Salads
via Dick Lonergan
serves about 6
½ cup plain yogurt

½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons high quality curry powder (not mild)
2 7-ounce cans high quality tuna packed in water, drained and flaked
1 cup finely chopped unpeeled apple (Pink Lady works well)
¼ cup sweet pickle relish
½ cup golden raisins, plumped in hot water for 15 minutes and drained
3 tablespoons minced green onion, including some green tops
¼ cup chopped macadamia nuts, oven toasted
salt and pepper
In a small bowl, combine the yogurt, mayonnaise, lemon juice and

curry powder. Blend well and set aside.
In a larger bowl, combine the tuna, apple, pickle relish, drained raisins,
green onion, and toasted nuts. Stir in the yogurt dressing, using as much as you
like to taste. Season with salt and pepper to taste. Transfer to a serving bowl.
This is a tuna creation that even non-tuna lovers seem to like. It’s also
nice served on top of a bed of dressed salad greens with a garnish of tomatoes,
or even as a topping for crackers.
10
KALE SALAD WITH PECORINO AND WALNUTS (2013)
adapted from Smitten Kitchen
by Carol Hutchinson
serves 8
½ cup walnut halves or pieces

¼ cup golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
¼ cup panko or slightly coarse homemade breadcrumbs
1 small clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoon olive oil
1 bunch Tuscan kale (also known as black or lacinato), washed and patted dry
2 ounces pecorino cheese, graded or ground in a food processor
Juice of half a lemon
Freshly ground black pepper
Heat oven to 350 degrees F. Toast walnuts on a baking sheet for 10 minutes,
tossing once. Let cool and coarsely chop. In a small saucepan over low heat,
simmer white wine vinegar, water and raisins for 5 minutes, until plump and
soft. Set aside in liquid.
Toast breadcrumbs, garlic, and 2 teaspoons olive oil in a skillet together with a
pinch of salt until golden. Set aside.
Trim heavy stems off kale and remove ribs. Stack sections of leaves and roll
them into a tube, then cut them into very thin ribbons crosswise.
Put kale in a large bowl. Add pecorino, walnuts, and raisins (leaving any
leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon
juice and toss until all the kale ribbons are coated. Taste and adjust seasonings
with salt, pepper, and some of the reserved vinegar mixture from the raisins, if
needed. Let sit for 10 minutes before serving, if you can, as it helps the
ingredients come together. Just before serving, toss with breadcrumbs and, if
needed, a final 1-teaspoon drizzle of olive oil.
This salad paired well with the Asian Pork Sliders (page 53).
11
MOROCCAN CARROT SALAD (2020)
from Sunset Magazine
submitted by Maud Hallin
serves 4 to 6
2 pounds fresh, thin baby carrots

1 tablespoon plus ¼ cup extra-virgin olive oil, divided
1 ½ teaspoons Kosher salt, divided
2 tablespoons apple cider vinegar
1 ½ tablespoons Harissa (mild, Herby brand is best)
1 ½ teaspoons sugar
½ teaspoon sweet paprika
½ teaspoon ground caraway
¼ teaspoon ground cumin
zest of ½ orange, finely cut
½ thinly sliced yellow onion
2 tablespoons lightly packed fresh mint leaves
Heat the oven to 400 degrees F. Trim carrot roots and tops. Scrub them and split
larger ones. You want them about the same thickness. Toss them with 1
tablespoon oil and 1 teaspoon salt. Spread them over a rimmed baking sheet,
and roast until tender but crunchy inside, approximately 12 to 15 minutes. Let
cool!
In a salad bowl, combine the remaining ¼ cup oil with the vinegar, harissa,
sugar, spices, orange zest and remaining ½ teaspoon salt. Add the onion to the
dressing and mix with the carrots. Sprinkle torn mint leaves on top.
Note: Yes, very easy, and keeps – even without refrigeration to next day! Can
be done hours in advance, with dressing poured just before serving. Besides,
the dressing may work with some other veggies also. Do buy fresh carrots with
leaves, that you have to clean yourself.
12
QUINOA SALAD WITH CITRUS AND AVOCADO (2014)
from Cookin’ the Market at the Fillmore Street Farmers Market
serves 8 to 12
1½ cups quinoa
½ cup pumpkin or sunflower seeds, toasted
2 or 3 grapefruit, sectioned and diced, about 2 cups
1 avocado, seeded and diced, about 1 cup
1 red onion, peeled and finely chopped, about ¾ cup
½ cup chopped fresh Italian parsley
¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
Boil 3 cups of salted water. Add quinoa, cover and reduce heat to medium-
low. Simmer for 12 to 14 minutes or until quinoa is tender and small “tails”
bloom from grains. Drain quinoa and rinse under cold running water. Drain
again.
Add quinoa to pumpkin seeds and stir in grapefruit, avocado, onion, and
parsley. Fold in oil, lemon juice and lemon zest. Season with salt and pepper, if
desired.
While sectioning grapefruit can be tedious, the taste and texture are amazing. I
used pink grapefruit and liked the look as well. I have also used red quinoa and
liked the taste, but the color contrasts weren’t as interesting. It keeps very well
chilled overnight.
13
SPICY CARROT SALAD (2013)
from Jerusalem: A Cookbook
via Anne Halsted
serves 4
6 large carrots, peeled (about 1½ pounds)

3 tablespoons sunflower oil
1 large onion, finely chopped (2 cups)
1 tablespoon harissa
½ teaspoon ground cumin
½ teaspoon caraway seeds, freshly ground
½ teaspoon sugar
3 tablespoons cider vinegar
1½ cups arugula leaves
salt
Place the carrots in a large saucepan, cover with water, and bring to a
boil. Decrease the heat, cover, and cook for about 20 minutes, until the carrots
are just tender. Drain and, once cool enough to handle, cut into ¼-inch slices.
While the carrots are cooking, heat half the oil in a large frying pan. Add the
onion and cook over medium heat for 10 minutes, until golden brown.
Tip the fried onion into a large mixing bowl and add the harissa, cumin,
caraway, ¾ teaspoon salt, sugar, vinegar, and the remaining oil. Add the carrots
and toss well. Leave aside for at least 30 minutes for the flavors to meld.
Arrange the salad on a large platter, dotting with the arugula.
14
COLD CUCUMBER SOUP (2009)
adapted from Stefani Pomponi Butler’s City Mama Blog, August 7, 2005
serves 4 plentifully
2 large cucumbers, peeled, seeded, and grated with a box grater or food
processor
1 finely minced garlic clove
a half-palmful of minced, fresh dill
⅔ cup Russian-style (thick) sour cream
⅔ cup Greek whole-milk yogurt (like Fage brand, available at Trader Joe's)
½ box organic free-range chicken broth
salt and white pepper to taste
Combine all ingredients, stir to blend, and chill.
Serve topped with any of the following (or combination thereof):

chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, snipped
chives, or green onions. Diced avocado is a nice addition as well.
This is a good hot weather item and is very easy to make. Adding a shot
of lemon juice gives an extra lift!
15
NOTHING SOUP (2016)
submitted by Len Johnson
preparation time: 20 minutes
serves 4 to 6
1 carrot, peeled and finely diced

1 medium onion, finely diced
1 celery stalk, finely diced
2 tablespoons butter
2 cups chicken bouillon
¼ teaspoon thyme
tiny white bread croutons
Mix the carrot, onion and celery and sweat in the butter for about 5 minutes
until tender. Then add the chicken bouillon and thyme and simmer (lid on) for 5
minutes. Cool and purée in blender or processor. Heat and serve in demitasse
cups with tiny white bread croutons.
What could be easier? It’s delicious and serves admirably when you want just a
small amount of soup.
16
CREAM OF CRAB SOUP (2006)
from Karen Mitchell
submitted by Kathy Lindenbaum
serves 6 
Béchamel Sauce
3 tablespoons butter
3 ½ tablespoons flour (a bit more if you want it thicker)
2 cups milk
½ teaspoon salt
¼ teaspoon white pepper
Soup
2 stalks green onion finely chopped
3 cups half and half
2 cups Bechamel Sauce
1 10-ounce can tomato soup
¾ cup clam juice
⅛ teaspoon white pepper
3 drops Siracha sauce
1 teaspoon of Old Bay spice
1 pound crab meat
Béchamel Sauce: Melt butter in top of double boiler over boiling water. Stir in
flour with a wooden spoon until smooth. Cook for a minute or so. Gradually
add milk stirring constantly and continue cooking until sauce is smooth and
thick. Add salt and pepper and strain through fine sieve.
Soup: In a heavy saucepan over medium heat, add butter and green onion, sauté
until soft. Add next four ingredients in same saucepan and combine over low
heat until well heated. Stir in all remaining spices and Siracha until blended and
then add crab meat. Stir until heated and serve with small glass of sherry per
person.
Can be made up to two days ahead.
17
EASY PAPPA AL POMODORO (2006)
from Sunny Season Flavors
via Mary Lonergan
serves 6 generously
2 ¼ pounds vine-ripened tomatoes, peeled, rough chopped

1 15-ounce can diced tomatoes
1 ¼ cups vegetable broth (or chicken broth)
1 teaspoon sugar
2 teaspoons chopped oregano
⅓ cup extra virgin olive oil
2 or 3 medium slices day-old crusty Italian bread
2 garlic cloves, halved
salt and pepper
½ cup grated Parmesan cheese
basil leaf, torn
Place fresh and canned tomatoes in a medium saucepan with the broth, sugar,
oregano and half the oil, then bring to a boil. Reduce heat to low, cover, and
cook for 30 minutes.
Preheat a stove-top grill pan or gas grill to high. Brush the bread with remaining
olive oil and grill on both sides until golden. Rub bread all over with the cut-
side of the garlic.
Remove the soup from the heat, season to taste with salt and black pepper and
ladle the soup in to 6 bowls. Break up the bread and add to the soup, mashing
slightly. Serve topped with Parmesan cheese and basil leaves.
If you don’t have a grill pan or gas grill handy, just toast the bread and follow
the rest of the directions. It works just about as well.
This soup freezes well before adding the bread.
18
ITALIAN WEDDING SOUP (2017)
submitted by Karen Lonergan
serves 4
3 tablespoons olive oil

1 large carrot, diced
½ large yellow onion, diced
1 celery stalk, diced
3 garlic cloves, thinly sliced
¼ teaspoon chili flakes
4 cups chicken stock
4 cups escarole leaves, cut into ½-inch ribbons
1 pound pork or turkey sausage meat (casings removed if necessary)
⅓ cup orzo
1 egg
Parmesan cheese, to garnish
Heat the olive oil in a medium-size donabe (or Dutch oven) over medium heat.
Add carrots, onion, celery, garlic cloves, chili flakes, and a pinch of salt and
sauté for about 10 minutes, or until tender and starting to brown. Add chicken
stock and bring the mixture up to a boil.
Meanwhile, roll the sausage into 20 individual meatballs.
When the chicken stock is boiling, add the meatballs, escarole, and orzo. Bring
the mixture back up to a simmer, cover, and cook for 10 minutes, or until the
meatballs are cooked through.
Beat the egg in a small bowl and stir it into the simmering soup just before
serving. Taste for seasoning and finish with a drizzle of olive oil, some cracked
black pepper, and Parmesan cheese to taste.
This is a quick version of a classic soup.
19
PARSLEY AND PARSNIP SOUP (2017)
from Simply Recipes.com
submitted by Marilyn and Richard Lonergan
serves 6
3 leeks, white and pale green parts only, sliced lengthwise,
cleaned, sliced crosswise into ¼-inch slices
1½ pounds parsnips, tough center removed, then peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1 teaspoon salt
4 cups chicken stock
2 cups water
2 cups (a big bunch) finely chopped fresh parsley, plus a little for garnish
1 tablespoon lemon juice
Pepper to taste
Heat butter in a 4- to 6-quart pot on medium heat. Add the chopped leeks, toss
to coat with the butter. When the leeks are heated enough so they begin to sizzle
in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let
the leeks brown, about 7 or 8 minutes.
Add the parsnips and olive oil and toss to coat. Then add the salt. Add the stock
and water and the strips of lemon zest. Bring to a boil and reduce to a low
simmer. Cover and cook until the parsnips are completely tender, at least 30
minutes.
Remove and discard the lemon zest. (don’t forget this step). Add the parsley.
Purée the soup until smooth, either by using an immersion blender or by
working in batches with a stand-up blender. If using a standing blender, fill the
bowl no more than halfway, hold the cover on the blender bowl, and start
blending at the lowest speed. Return the puréed soup to the pot. Taste, then stir
in lemon juice and add more salt, if needed. Garnish with freshly ground black
pepper, a little olive oil, and chopped parsley or chives.
It’s great because it’s almost 100% good for you but tastes wickedly creamy
(even though no dairy!). We garnished with crème fraiche and tarted up with
lemon juice, finely chopped roasted pistachios, and a sprinkle of lemon zest.
20
POTATO LEEK SOUP WITH BACON (2013)
from FoodNetwork.com (Emeril Lagasse, 2003)
via Richard Lonergan
serves 6
1 large or 2 small leeks, about 1 pound

2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 strips bacon, chopped
½ cup dry white wine
5 cups low-sodium chicken stock
1 to 1¼ pounds russet potatoes, peeled and diced
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons snipped chives
Trim the green portions of the leek(s), leaving mostly the white part. Cut the
white part lengthwise and rinse well to rid the leeks of any sand. Then slice the
leek stalk(s) thinly crosswise and set aside.
Make a ‘bouquet garni’ with the bay leaves, black peppercorns, and fresh thyme
enclosed in cheese cloth with a string closure or use a ready-made herb bag.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook
for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has
rendered most of its fat. Add the leeks and cook until wilted, about 5 minutes.
Add the wine and bring to a boil. Add the reserved bouquet garni, chicken
stock, potatoes, salt, and white pepper, and bring to a boil. Reduce the heat to a
simmer and cook for 30 minutes, or until the potatoes are falling apart and the
soup is very flavorful.
Remove the bouquet garni and purée the soup with an immersion
blender. Adjust the seasoning, if necessary. Serve immediately, with snipped
chives sprinkled over the top of each bowl of soup.
Not your average potato and leek soup! Consider doubling the recipe – you’ll
want more the next day.
21
PUMPKIN SOUP (2008)
from Dorothy Liu
adapted by Carol Hutchinson
makes 8 ¾-cup servings
1 15-ounce can of pumpkin (don't use pie filling!)

32 ounces chicken or vegetable broth
4 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon ground cloves
1 medium apple, chopped (Granny Smith is best)
1 medium onion, chopped
salt and pepper to taste
optional garnishes*
Sauté the apple and onion with some chicken broth until softened.
Add the pumpkin and rest of the broth and cook on low heat until
heated through.
Add the curry powder, cumin and cloves, salt, and pepper to taste. Once
the flavors have melded (about 10 to 15 minutes), put it in a food processor
and blend until smooth. Add more broth if it is too thick.
* Roasted pumpkin seeds, sunflower seeds, pistachios, yogurt, Mexican crèma
or sour cream, chopped chives
Squash or sweet potatoes can be substituted for pumpkin.
22
SPINACH COCONUT CHICKEN SOUP WITH WILD GARLIC (2013)
inspired by Chef Mark from the Royal Botanic Gardens at Kew
submitted by Richard Lonergan
serves 8
1 bunch wild garlic (12 to 14 stalks)

6 to 8 ounces chicken thigh meat
¼ tablespoon dried thyme
¼ tablespoon dried oregano
2 cups water
Pinch of Kosher salt
2 medium yellow onions, peeled and chopped
2 14-ounce cans coconut milk (1 more won’t hurt)
1 12-ounce bag spinach leaves
1 teaspoon salt
Cut the light green and white parts from the garlic stalks. If necessary, peel the
bulbs. Then chop all this. If the darker parts are leafy, chop them and reserve to
add later with the spinach.
In a large pan, snugly place chicken thigh meat on bottom of pan. Pour water
over chicken and add thyme, oregano, and salt. Bring to a boil and then
promptly reduce heat to low so that the water is barely simmering. Partly cover
and gently simmer for 10 minutes. Turn off heat and allow chicken to remain in
the hot water for 15 to 20 minutes. Remove chicken from broth, let cool. Shred
chicken with forks or fingers. Reserve the broth.
In a large sauté pan, add chopped garlic and onion and sauté over medium heat
until they start to get translucent, about 8 minutes. Reduce heat and cover,
allowing onions and garlic to sweat for 10 minutes. Add reserved chicken broth,
scraping up any bits from the pan. Then add coconut milk and bring to a boil.
Add spinach and dark garlic stalks and stir until spinach is wilted, about 3
minutes. Add salt and stir. Purée with an immersion blender. Taste to correct
seasoning. Add shredded chicken.
If you wild garlic is not in season, you can substitute rocket, chard, dandelion
or other greens and add garlic cloves.
23
TOMATO BASIL SOUP (2001)
from Charles Holmes
via Anne Halsted
serves 6 to 8
1 ½ pounds ripe plum tomatoes cut into half lengthwise

3 tablespoons olive oil, divided
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 onion, chopped
3 garlic cloves, minced
1 tablespoon unsalted butter
⅛ teaspoon crushed red pepper flakes
14-ounce canned plum tomatoes with their juice
1 cup fresh basil leaves, packed
1 ½ teaspoon fresh thyme leaves
1 quart chicken or vegetable stock
½ cup cream
pesto (for garnish, optional)
Preheat oven to 400 degrees F. Toss together the tomatoes, 1 ½ tablespoons

olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet
and roast for 45 minutes cut side up.
In a 5-quart stockpot on medium heat, sauté the onions and garlic with the
remaining 1 ½ tablespoons of olive oil, butter, and red pepper flakes for 10
minutes, until the onions are translucent without coloring. Add the canned
tomatoes, basil, thyme, and stock. Add the oven-roasted tomatoes including the
liquid on the baking sheet. Bring to a boil and simmer uncovered for 40
minutes.
Purée with immersion blender or in blender. Return soup to pot, stir in cream.
Check for seasonings. Serve hot, cold, or at room temperature, garnished with
some pesto.
24
CHIMICHURRI SAUCE (2007)
from Paul Johnson, proprietor, Monterey Fish Company
via Katherine Koelsch Kriken
serves 4
1 large bunch flat-leaf parsley, stemmed and minced, about 2/3 cup
¼ cup loosely packed fresh oregano, minced (or to taste)
1 to 3 cloves garlic, minced (depending on your taste)
1 teaspoon Kosher or sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground chile or Cayenne pepper
¼ cup olive oil
¼ cup good sherry or red wine vinegar
Combine the ingredients in a mixing bowl. Hand chopped ingredients will give
the sauce a more relish-like consistency, but it can be made in a food
processor for a less chunky texture. Just be sure to mash the garlic before
processing with the rest of the ingredients.
Serve this with Crisp-Skinned Salmon (2007). In Argentina, this robust herb
sauce is commonly found on every table as an accompaniment to fish, poultry,
or meat. It can also be made with cilantro rather than oregano.
25
CUCUMBER YOGURT SPREAD (2013)
adapted from Kokkari: Contemporary Greek Flavors
via Katy Lonergan
makes 3 cups
1 English cucumber, peeled, halved lengthwise, seeded and diced or grated

2 green onions, white and light green parts, minced
Coarse salt and freshly ground black pepper
2 cups Greek-style whole milk yogurt
¼ cup extra virgin olive oil
1 tablespoon coarsely chopped fresh dill
1 tablespoon coarsely chopped fresh mint
1 small garlic clove minced into a paste with a pinch of salt
1 tablespoon fresh lemon juice or more to taste
Cucumber slices, for garnish (optional)
In a small-medium bowl, combine cucumber, green onions and ½ teaspoon salt,

tossing well. Transfer the mixture to a cheesecloth-lined sieve set over a bowl
and let drain for 10 to 15 minutes. Gather the edges of the cheesecloth into a
bag and squeeze vigorously to remove the excess cucumber water. Get the
mixture as dry as possible.
Put the cucumber mixture into a medium bowl. Fold in the yogurt, olive oil,
dill, mint, garlic, and 1 tablespoons lemon juice. Add a generous pinch of
freshly ground pepper, taste and season with additional salt and/or lemon juice.
Transfer to a serving dish and garnish with cucumber slices, optional.
This spread is a wonderful accompaniment to the Kokkari Spiced Lamb

Skewers (page 49). The original recipe calls for 1 tablespoon lemon, I tend to
double it.
In a pinch, you can use a coffee filter in place of cheesecloth.
26
HARISSA (2018)
from Field Kitchen Cooking School & Jerusalem: A Cookbook
makes about 1½ cups
1 roasted red pepper (from a jar or can)

½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon caraway seeds
1 ½ tablespoons olive oil
1 small red onion, coarsely chopped
3 cloves garlic, chopped
1 to 4 hot red chilies such as Fresno, seeded and coarsely chopped (depending
on heat desired)
1½ teaspoon tomato paste
½ teaspoon salt
Rinse the red pepper and roughly chop.
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and
caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind
them to a powder.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic,
and chilies for 10 to 12 minutes, until a dark smoky color and almost
caramelized.
Now use a blender or a food processor to blitz together all of the paste
ingredients until smooth, adding a little more oil if needed
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.
Delicious spicy sauce for meats, chicken, veggies, or whatever you desire.
27
MUHAMMARA DIP (2013)
created by Maud Hallin
makes almost 3 cups
3 roasted and skinned red peppers

¾ cup ground walnuts (1+ cup of pieces)
3 teaspoons concentrated pomegranate juice
½ cup fresh breadcrumbs
½ cup olive oil
juice from 3 lemons
3 cloves of garlic – mashed or chopped
salt and pepper
½ jalapeño, finely chopped.
½ teaspoon Spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon chana masala (if you like)
Roast red peppers, remove to a bowl and cover with plastic until cool. Remove
skins, and seeds.
Toast walnuts until crisp.
Use one- or two-day old bread, tear into small pieces, roast in frying pan, or
oven without browning too much, and when cool, grind with walnuts. Add
roasted peppers, pomegranate juice, olive oil, lemon juice, salt, pepper, and
spices. Let sit for one day, especially if the bread was particularly stale.
Serve at room temperature.
28
ASPARAGUS PUDDING (2005)
from the San Francisco Chronicle
via Anne Halsted
serves 9 as a side dish, 6 as a main course
1 tablespoon unsalted butter

3 cups trimmed asparagus cut on the bias into ½-inch pieces
1 cup thinly sliced scallions (white and green parts)
⅓ cup flour
3 egg yolks
3 eggs
3 cups heavy cream
2 teaspoons Kosher salt
Preheat oven to 375 degrees F. Grease a 9 by 9-inch baking dish with butter.
Combine asparagus and scallions in a bowl; toss with the flour. In a separate
bowl, whisk together egg yolks and whole eggs. Add cream and salt; whisk
until fully incorporated. Spread asparagus and scallions evenly in prepared
baking dish. Pour egg-cream mixture over vegetables. Bake on middle rack of
oven for about 1 hour, turning dish once to assure even browning. When done,
pudding should have a rich brown crust and feel like a firm pillow when
touched.
Let pudding cool for at least 10 minutes before serving. It will set but remain
soft. Serve warm or at room temperature. Use a large spoon to scoop out
portions.
Easy comfort food for breakfast, lunch, or supper!
29
CAULIFLOWER PANNA COTTA WITH SALMON ROE (2009)
from Bite Size, Elegant Recipes for Entertaining
via Anne Halsted, Mary Lonergan, Wells Whitney and Dick Lonergan
makes 10 small tastes
7 ounces cauliflower florets (from about ½ small head)

½ tablespoon unsalted butter
1 cup heavy cream
½ envelope (1 teaspoon) unflavored gelatin
fine sea salt
freshly ground white pepper
½ ounce salmon roe
Cut the cauliflower into small pieces and place them in a pot. Add the
butter and just enough water to cover about one third of the cauliflower. Cover
and bring to a simmer over medium heat. Remove cover and stir. Simmer
covered until the cauliflower is very tender, about 10 to 12 minutes. Drain off
water and purée the cauliflower in a food processor.
Place cream in a small saucepan and sprinkle the gelatin over it. Let sit for 4 or
5 minutes and then bring to a simmer, stirring, over medium-low heat
to dissolve the gelatin. Remove saucepan from heat and let cream cool to room
temperature. Then gently mix it into the cauliflower purée. Pass the mixture
through a fine sieve into a bowl and season to taste with salt and pepper.
Place ten 2 ¼-ounce cordial (or shot) glasses on a tray to make them easier
to move in and out of the refrigerator. Pour mixture into each glass, leaving
some room at the top. Cover the top of the glasses with plastic wrap and
refrigerate until completely chilled. This is best if it is done a day ahead.
A few minutes before serving, remove glasses from the refrigerator and garnish
each with ¼ teaspoon of roe. Serve while still cold with demitasse spoons.
The salmon roe is an elegant touch that adds just the right amount of
saltiness to punch up the taste of the cauliflower. If you don’t like salmon roe,
garnish the panna cotta with a bit of nutmeg, a few shreds of crisped prosciutto
and a scattering of snipped chives. And you can serve slightly bigger portions
in small wine or cosmo glasses for a first course.
30
CREAMED SPINACH (2004)
adapted from a recipe served in the home of friend Denis Benjamin
by Jeff Lindenbaum
4 small portions
2 cups (16 ounces) loose-pack frozen chopped spinach

2 tablespoons melted butter
1 tablespoon flour or nut meal for thickener
1 cup heavy whipping cream
salt, pepper, and nutmeg
Break up the frozen spinach in a heavy pan and sauté in melted butter until the
moisture evaporates – using medium to medium/high heat. Stir occasionally –
process takes about 5 to 10 minutes.
Turn heat to medium and stir in the flour or other thickener. Stir one minute and
lower heat.
Stir in the cup of heavy cream, thoroughly mix, and cover the pan. Cook until
the spinach has absorbed all the heavy cream – about 15 minutes. Check
occasionally during this time to be sure it is not sticking to the bottom of the
pan. If cream isn’t all absorbed at 15 minutes, take top off and stir and watch
until absorption is finished.
Add salt, pepper, and nutmeg to taste. For additional garnish, add minced
chives or chopped mint leaves.
This is not a traditional creamed spinach, as it’s not characterized by a heavy

cream taste or texture. But the flavors meld so that the spinach tastes very
creamy. It’s very easy to make and requires no prep time.
For more spinach flavor (with some extra work) chop 16 to 20 ounces of fresh
spinach, then follow recipe above, covering the spinach for the first minute or
two of cooking.
31
MADE-IN-ADVANCE CHEESE SOUFFLÉ (2015)
from Joy of Cooking Cookbook
preparation time: 30 to 45 minutes
serves 8
½ cup butter
½ cup sifted flour
1½ teaspoons salt
½ teaspoon paprika
dash cayenne pepper or hot pepper sauce
2 cups milk
½ pound sharp cheddar cheese, diced
8 eggs, separated into whites and yolks
Preheat oven to 475 degrees F. Prepare a 10-inch soufflé dish by buttering and
flouring.
In a double boiler (over and not in boiling water) melt the butter, then add the
flour, salt paprika, and cayenne. Mix well. Gradually stir in the milk, then cook,
stirring constantly, until sauce is thick. Stir diced cheese into the cream sauce
until cheese melts, then remove from heat.
Beat the egg yolks until light. Wash beater and then beat egg whites until stiff,
but not dry.
When ready to mix together, gradually pour egg yolks into cheese sauce,
stirring constantly. Then fold cheese sauce into egg whites. Pour mixture into
soufflé dish and refrigerate if you wish. Bake 10 minutes in pre-heated oven at
475 degrees F, then reduce heat to 400 degrees F and bake 25 minutes longer.
You can mix this soufflé as much as several hours before baking time, if you
wish, and set in the refrigerator. Remove it about 20 minutes before putting it in
the pre-heated oven. This is really easy and delicious. I used whole milk which
made it very rich. We served it to 8 people as a first course and it was
unanimously approved. I would garnish with a pesto sauce or drizzle with
crème fraîche.
32
STEAMED WHOLE ARTICHOKES (2013)
from FoodNetwork.com (Tyler Florence)
via Richard Lonergan
serves 2
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
¼ cup white wine
1 quart chicken broth or water
salt and pepper, to taste
2 whole artichokes
Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and
bring to a simmer. Season the liquid with salt and pepper. In the meantime,
prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut the
stems off close to the base. Pull off the lower petals that are small and
tough. Cut off the top inch of the artichoke and rub with half a lemon to
preserve the green color. If you wish (and I do), trim the thorny tips of the
remaining petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for
about 30 minutes. The artichokes are done when a knife is inserted into the base
and there is no resistance. Serve hot or cold.
If you are new to the artichoke, have mayonnaise mixed with curry powder (or
lemon juice and melted butter) for dipping. To eat, pull off a leaf, dip and
scrape the meat off the tender end with your front teeth. When you reach the
center cone of purple leaves, remove it. This is the choke that protects the
heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart
is the meatiest part of the artichoke. Enjoy.
33
TAGLIATELLE WITH SAGE,
BROWN BUTTER, AND PARMESAN (2010)
from Anne Halsted
serves 8 as a small starter or 4 as a main course
20 large sage leaves

10 ounces unsalted butter (8 ounces for browning and frying sage,
and 2 ounces more to go on pasta)
1 pound tagliatelle
2 teaspoons salt for frying sage
1 tablespoon salt for pasta
½ cup grated good parmesan cheese
Slice sage leaves into 1-inch strips, ¼-inch across.
Fill large pasta pot with water, add 1 tablespoon salt, and bring to a boil. When
it reaches a boil, add the pasta and cook until al dente.
Meanwhile heat 8 ounces of butter in a saucepan. When the butter begins to

foam, add the salt to the foam and fry the sage slivers in the butter till the butter
becomes golden and sage become crisp. Remove the sage slivers to a paper
towel to drain and add 2 ounces more butter to heat with the brown butter.
When the butter is hot and the pasta is cooked, drain the pasta into a bowl, and
pour the browned butter over it, mixing well. Then add the browned sage leaves
and parmesan and mix in. Serve!
If you don't care about frying the sage, just sauté it in the butter and then pour
the butter and sage together over the drained pasta.
One of my favorite pastas because it is so simple and tastes so good!
34
30-MINUTE CHICKEN TAGINE (2014)
from Cook’s Illustrated, The Best 30-Minute Recipe
adapted and submitted by Katy Lonergan
serves 4 to 6
2 pounds boneless, skinless chicken thighs

salt and black ground pepper
1 onion minced
2 teaspoons garam masala
2 tablespoons unbleached, all-purpose flour
1 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
½ cup dried apricots, quartered
1 (15-ounce) can chickpeas, rinsed
2 tablespoons minced fresh cilantro
Generously season chicken with salt and pepper and arrange in single layer in
microwave-safe casserole dish. Cover tightly with plastic wrap and microwave
on 50 percent power for 15 minutes.
While chicken cooks, heat oil in large Dutch oven over medium-high heat until
shimmering. Stir in onion, garam masala, and ¼ teaspoon salt and cook until
softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30
seconds.
Stir in flour and cook until slightly browned, about 1 minute. Slowly stir in
broth, scraping up any browned bits. Stir in tomatoes, apricots, and chickpeas,
bring to simmer, and cook until apricots begin to soften, about 5 minutes.
Reduce heat to low and add chicken with any accumulated juices. Cover and
continue to cook until chicken is tender, about 10 minutes. Stir in cilantro and
season with salt and pepper to taste. Serve.
Serves well over couscous. If you are skeptical about using the microwave
and/or have more time, you can pan fry the chicken instead. The microwave
does work well though when time is tight. Be sure to season the chicken well
when microwaving for flavor to come through.
35
BRAISED CHICKEN THIGHS WITH SPRING PEAS AND MINT (2009)
adapted from the San Francisco Chronicle, April 12, 2009
by Judy Gray
makes 6 servings
8 bone-in, skin-on chicken thighs

½ cup flour
1 teaspoon Kosher salt, plus more for the peas
1 teaspoon freshly ground black pepper, plus more for the peas
½ teaspoon fresh thyme leaves
1 tablespoon extra virgin olive oil
2 tablespoons butter, divided
½ cup dry white wine
2 tablespoon minced shallots
2 pounds fresh peas in the pod, shelled (about 3 cups)
½ head romaine lettuce, cut into very thin strips
½ cup chicken broth
½ cup finely chopped mint leaves
Trim the thighs of excess skin. Spread the flour on a plate and dredge the thighs
well. Sprinkle both sides with the salt, pepper, and thyme. In a frying pan over
medium-high heat, heat the oil and 1 tablespoon of butter until the butter foams.
Add the thighs, uncrowded, and cook until golden, about 7 minutes. Turn and
cook the other side until golden, about 7 minutes. If necessary, do this in two
batches. Add wine, scraping up any bits. Reduce the heat to low, cover and
simmer until the chicken is tender and cooked through, about 30 minutes or
more. Once the chicken is ready, set it aside and keep warm while you finish
the peas.
In a large saucepan, melt one tablespoon of butter over medium-high heat. Add
the shallots and sauté until translucent, about 1 minute. Add the peas, lettuce
and chicken broth, and cover. Cook until the peas are tender to the bite and the
lettuce has melted into the peas, about 5 minutes, depending upon the age of the
peas. Taste and add salt and pepper, as desired, and stir in the mint. Remove the
peas to a warm serving platter with the chicken and serve immediately.
During cooking the lettuce virtually disappears, providing moisture as well as a

hint of flavor.
36
BUTTER CHICKEN (2014)
from The New York Times
submitted by Jeanne Milligan
serves 6
1½ cups full-fat Greek yogurt

1½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-sized yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-sized tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño, seeded and diced
⅔ cups chicken stock
1½ cups cream
1½ teaspoons tomato paste
3 tablespoons ground almonds
½ bunch cilantro
Whisk together yogurt, lemon juice, turmeric, garam masala and cumin in a
large bowl. Add chicken coat with the marinade. Cover and refrigerate (for at
least an hour, up to one day).
In a large pan over medium heat, melt butter in the oil until it starts to foam.
Add the onion, and cook, stirring frequently until transparent. Add garlic,
ginger, and cumin seeds, and cook until onions start to brown. Add cinnamon
stick, tomatoes, chiles and salt, and cook until chiles are soft, about 10 minutes.
Add chicken and marinade to the pan, and cook for 5 minutes, add chicken
stock. Bring to boil, lower heat and simmer, uncovered, for approx. 30 minutes.
Stir in the cream, tomato paste, and almonds and cook for 10 to 15 minutes
more. Remove cinnamon stick and garnish with cilantro.
37
CHICKEN IN CASHEW AND COCONUT SAUCE (2006)
from Mughul Cooking by Joyce Westrip
interpreted by Maud Hallin
serves 6
1 skinned chicken cut into pieces, or 6 skinless chicken breasts

1 ½ cups yogurt
½ teaspoon garam masala
½ teaspoon salt
½ teaspoon saffron threads, steeped for 15 minutes in 1 tablespoon hot milk
(you can use microwave for this)
Cashew and Coconut Sauce

2 tablespoons ghee or butter
1 tablespoon vegetable oil (canola or similar)
2 yellow onions, finely sliced
3 teaspoons freshly grated ginger
1 teaspoon finely chopped garlic
3 dried red Thai chiles (here you make your "hot" decision)
1 teaspoon fennel seeds
2 green cardamom pods, crushed (hull can go in)
1 teaspoon coriander seeds (or ½ teaspoon coriander powder)
1 teaspoon green cumin seeds (or ½ teaspoon cumin powder)
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons poppy seeds
10 raw cashew nuts
1 16-ounce can of coconut milk (non-sweetened)
Prick the chicken pieces with a fork to allow marinade to penetrate.

Mix marinade ingredients, coat chicken pieces, and refrigerate for at least 4
hours or overnight. Good if you can tum and mix pieces a couple of times.
To make the cashew and coconut sauce, heat the ghee or butter and oil in
a heavy-bottomed pan and fry the onion, ginger, and garlic until onions tum
pale golden.
Separately heat the chiles, fennel seeds, cardamom pods, coriander seeds
and cumin seeds. Grind them in a spice grinder and add to the onion mixture
along with salt and pepper and cook gently for 3 minutes. Grind and mix the
38
poppy seeds and cashew nuts and add to the above mixture. Continue cooking
and stirring for about 3 minutes. If mixture sticks to pot, add a bit of water. Up
to this point you can make the sauce the day before, or whenever you have time.
45 minutes before dinner, add the chicken pieces and the marinade to
the warmed sauce. Mix well and turn to coat. Gradually add the coconut milk
and simmer for about 35 minutes. Test for doneness.
This pale-colored dish simulates the silvery white of the moon and
was presented on certain full moon nights, often decorated with thin sheets of
silver. The recipe comes from Hyderabad, which is known for its wonderful
cooking.
This is a great party dish, once you get the hang of it. It is divine, even as a cold
leftover, and not "hot spicy." The poppy seeds and cashew nuts act
as thickening agents for the sauce and of course also give special flavors.
The poppy seeds are supposed to be white, but they are hard to find - so use
regular ones and forget about the moon issue.
39
LEMON PEPPER GRILLED CHICKEN (2012)
(a.k.a. "Grilled Chicken for People Who Hate Grilled Chicken")
adapted from Dinner: A Love Story blog
via Karen Lonergan
serves 4
boneless chicken cutlets, enough to serve 4

½ cup plain yogurt
1 minced clove of garlic
2 teaspoon salt
Juice from two lemons
1 good squeeze of honey
A very healthy dose of black pepper (I probably did 10 to 15 grinds)
Pound boneless cutlets between sheets of wax paper until thin. This will make
them very easy to cook evenly.
Whisk all other ingredients together until emulsified. Then, pour into a Ziploc
storage bag, drop in the cutlets, mush around until coated, and seal. Put in
refrigerator for a minimum of 3 hours. When grill is ready (and oiled), cook
about 3 to 4 minutes a side until flesh is firm but not rock hard.
The yogurt marinade creates unfailing juiciness. This is a very easy and
delicious recipe.
40
ONE-PAN ROAST CHICKEN WITH ROOT VEGETABLES (2020)
from America’s Test Kitchen, The Make-Ahead Cookbook
submitted by Wells Whitney
preparation time: 25 minutes plus marinade 1 to 24 hours and finish, 1 hour
serves 4 to 5
12 ounces red potatoes, unpeeled, cut into 1-inch pieces

12 ounces Brussels sprouts, trimmed and halved
8 small shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
¼ cup vegetable oil, divided
6 garlic cloves, peeled
6 teaspoons minced thyme, divided
3 teaspoons minced fresh rosemary, divided
3 ½ pounds bone in chicken pieces (mixed), trimmed
Salt and pepper
1 teaspoon sugar
Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 3

teaspoons thyme, and 2 teaspoons rosemary in a 1-gallon zipper-lock bag. Press
out air and seal; toss to coat. Place chicken pieces, remaining 2 tablespoons oil,
remaining 3 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt,
and ⅛ teaspoon pepper into a separate 1-gallon zipper-lock bag. Press out air
and seal; toss to coat. Refrigerate chicken and vegetable mixtures separately for
at least 1 hour or up to 24 hours, flipping bags occasionally to ensure even
marinating.
Adjust oven rack to upper-middle position and heat oven to 475 degrees F.
Spread vegetables in single layer in rimmed baking sheet, discarding any excess
liquid and arranging the Brussels sprouts in center. Season vegetables with
sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Place chicken skin side up on
top of the vegetables, arranging breast pieces in center and leg and thigh pieces
around the perimeter of sheet. Bake chicken until breasts register 160 degrees
and drumsticks and thighs register 175 degrees, 35 to 40 minutes, rotating sheet
halfway through baking.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest
for 5 to 10 minutes. Return vegetables to oven and continue to bake until lightly
browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices
and transfer to platter with chicken to serve.
41
ROAST CHICKEN WITH LEMON AND SAGE (1999)
from Gourmet – Julia Child
via Anne Halsted
serves 8 (generously)
One 7 to 8-pound roasting chicken

salt and pepper
6 fresh sage leaves (or 4 sprigs of fresh tarragon)
1 large lemon, cut into ¼ inch slices
2 tablespoons unsalted butter, at room temperature
⅔ cup (or so) roughly chopped carrots and onions
roasting pan with a v-shaped roasting rack
2 tablespoons minced shallots
⅓ cup dry white wine
⅔ cup chicken stock
Rinse chicken thoroughly, inside and out, under hot water. Then dry it with
paper towels. Remove any lumps of fat from inside the cavity near the tail
opening. To make carving easier, you may remove the wishbone. Then trim the
small bony protrusions (“nubbins”) from the wing tip joint. Fold the wings up
under the breast, where they will be held in place by the v-rack.
Salt and pepper the cavity and place the sage leaves and 3 or 4 lemon slices
inside. Give the slices a squeeze as you put them in. Rub the butter over the
entire chicken skin, top and bottom, salt generously.
Tie the ends of the drumsticks together with twine. Place the chicken in the rack
breast side up. Squeeze the remaining lemon pieces over the top. Set the pan in
the oven. After 20 minutes, lower the heat to 375 degrees and roast for another
hour and a half or longer. When the chicken begins to brown rapidly (about 30
minutes), baste with accumulated pan juices. Add the onions and carrots,
continuing to baste every 20 minutes or so. Roast until a meat thermometer
inserted into the thickest part of the inner thigh registers 180 degrees.
When done, remove from the oven and tent with aluminum foil to keep warm.
Let rest for 15 minutes until carving. Spoon fat off the top of the pan juices.
Place the roasting pan on a stove burner over medium heat. Add de-fatted pan
juices and shallots and stir for a minute until sizzling. Pour in wine and the
42
stock and heat rapidly to a simmer scraping up all the glazed bits in the pan.
Cook briefly until the liquid is slightly syrupy. Strain into a saucepan. Keep
cooking until slightly thickened, about 2 minutes. Add salt and pepper to taste.
Serve chicken, passing sauce separately.
43
ROASTED CHICKEN WITH POTATOES, ARUGULA,
AND GARLIC YOGURT (2015)
from The New York Times
serves 4
1½ pounds chicken thighs and drumsticks

1¼ pounds small Yukon Gold potatoes (peeled, halved and cut into ½ inch
slices)
2½ teaspoons kosher salt, more if needed
½ teaspoon black pepper, more as needed
2 tablespoons Harissa (or use another thick hot sauce such as Sriracha)
4½ tablespoons extra-virgin olive oil, divided and more, as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
½ teaspoon lemon zest
⅓ cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed
Combine chicken and potatoes in a large bowl. Season with salt and pepper. In
a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over
chicken and potatoes and toss to combine. Let stand at room temperature for 30
minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and
the remaining 1½ tablespoons oil. Heat oven to 425 degrees F. Arrange chicken
and potatoes on a large, rimmed baking sheet in a single layer. Roast 15
minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and
potatoes are cooked through and everything is golden and slightly crisped, 25 to
30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and
season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula
and dill over mixture. Drizzle with oil and lemon juice and serve.
44
SUSY’S ENCHILADAS (2012)
via Michael Dewees
serves 5 to 6
For the filling:

The meat of 1 picked over, cooked chicken
1 cup sour cream or Greek yoghurt, or combo
1 large bottle of green/tomatillo salsa
1 bunch of cilantro, finely chopped
1 tablespoon of ground cumin (or more to taste)
2 cups of grated, sharp white cheddar, divided
10 large flour tortillas*
For the topping:

1 large bottle of green/tomatillo salsa
1 cup of grated, sharp white cheddar
Mix all filling ingredients in a large bowl. Grease a 9x13-inch baking pan. Roll
the filling into 10 large flour tortillas and place them in the baking sheet.
Top with large bottle of green/tomatillo salsa and 1 cup of grated sharp white
cheddar cheese. Bake about 35 to 40 minutes, or until bubbly and hot in the
middle and crispy on the edges.
*Corn tortillas may be used: put each through water/oil in skillet process to
soften/crisp.
45
TURKEY CHILI WITH TOMATILLOS (2009)
from Cooking for Heart and Soul
adapted by Katy Lonergan and Mary Lonergan
serves 8 generously
2 teaspoons olive oil

2 pounds coarsely ground turkey meat
salt and freshly ground pepper to taste
1 large yellow onion, cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
1 green bell pepper, seeded and cut into ½-inch dice
1 tablespoon minced garlic
1 teaspoon cumin seeds
2 tablespoons chili powder (or more to taste)
1 tablespoon dried oregano (not powdered)
2 tablespoons tomato paste
1 16-ounce jar green chili salsa
3 cups cooked black beans
Cayenne pepper to taste
½ pound tomatillos, husked, rinsed in hot water and cut into ½-inch dice,
divided
⅓ cup coarsely chopped fresh cilantro
nonfat sour cream for garnish
fresh lime juice
Heat the olive oil in a large nonstick skillet over medium heat. Add the
turkey meat, season with salt and pepper and sauté until lightly browned, about
10 minutes. Drain off excess fat from the pan. Add the onion, red and
green pepper, garlic, cumin seeds, chili powder and oregano. Sauté until onion
is tender, about 5 minutes. Add the tomato paste and cook 2 more
minutes, stirring well. Add the salsa and cooked black beans and cook until the
meat is tender, about 5 more minutes. Check the seasoning and add Cayenne
pepper to taste. Then add half the tomatillos and stir. Add water or chicken
broth as needed.
Serve the chili topped with the remaining tomatillos and chopped cilantro.
Garnish with a dollop or more of sour cream and fresh lime juice.
Hearty and heart healthy! Not your typical chili. It also freezes well!
46
CURRIED LAMB LEFTOVERS WITH LENTILS, APPLE, AND TOMATO
(2008)
from the New Doubleday Cookbook
adapted by Mary Lonergan
serves 6

2 onions, minced
2 tart apples, peeled, cored, and coarsely chopped
3 cloves garlic, peeled and crushed
2 tablespoons curry powder
½ cup golden raisins
1 cup cooked lentils
1 28-ounce can diced tomatoes, including liquid
3 cups leftover lamb, cut in 1/2-inch cubes
salt and pepper to taste
Heat oil in a saucepan over moderate heat, add onion and sauté for about
8 minutes, until golden. Add apple, garlic, curry powder and cumin, and
cook, stirring for 1 minute. Add all remaining ingredients, reduce heat to low,
cover and simmer for about 30 minutes, stirring frequently. Serve over rice and
accompany with chutney and chopped scallions.
Trader Joe's often has cooked lentils in the produce section.
47
LAMB PATTIES WITH MINT-YOGURT SAUCE (2007)
from Rachael Ray
via Dick and Mary Lonergan
serves 6
Lamb Patties
fresh cilantro leaves (about 1 cup)
mint and basil leaves (about 1 cup total)
1 cup Greek style yogurt
1 tablespoon ground cumin
4 teaspoons McCormick Montreal Steak Seasoning (garlic salt with
cayenne and other peppers)
1 ½ pounds ground lamb
1 or 2 tablespoons extra virgin olive oil
Mint-Yogurt Sauce
1 cup plain yogurt
2 tablespoons chopped mint leaves
salt (to taste)
2 teaspoons fresh lemon juice
1 small garlic clove, minced
Place herbs in a food processor and pulse grind them into a fine chop. In a bowl
combine the yogurt, herbs, cumin, and Montreal seasoning. Add the meat and
mix to combine. Form into 6 patties and make an indentation with thumb in
middle of each (to help the patties cook evenly). Heat the olive oil in a non-
stick skillet over medium high heat. Cook patties 3 or 4 minutes on each side.
Whisk together yogurt, mint, lemon juice and minced garlic. Add salt to
taste. Serve with lamb patties.
We like to serve these lamb patties on a bed of lentils (we just heat pre-
steamed lentils from Trader Joe's and mix in a little chopped red pepper, sliced
green onion and lemon juice). Then we surround the patties with arugula that
has been tossed with olive oil, champagne vinegar, salt and pepper, and top the
patties with a dollop of the Mint-Yogurt Sauce, chopped tomatoes
and cucumber. Of course, you could always serve them as an elegant
"hamburger" on a bun or in pita bread.
48
KOKKARI SPICED LAMB SKEWERS (2013)
via Katy Lonergan
serves 8
1½ pounds ground lamb

1½ pounds ground beef
1 small onion, grated
3 tablespoons chopped flat leaf parsley
3 teaspoons ground toasted cumin seeds
3 tablespoons dried Greek oregano, crumbled
2 teaspoons dried spearmint
2 teaspoons red wine vinegar
Kosher salt and black pepper
pinch of cayenne pepper
extra virgin olive oil for brushing
4 large plum (Roma) tomatoes, halved lengthwise
Kokkari Dressing (see below)
If using indoor grill pan, preheat grill pan to high. In a large bowl, combine the
ground meats with the onion, parsley, cumin, oregano, mint, red wine vinegar,
2+ teaspoons salt, ½ teaspoon black pepper and cayenne. Mix well with your
hands and let rest for 10 minutes to overnight.
If using outdoor grill, start grill. Using your hands, divide meat mixture into
roughly 6 inch by 1½ inch (roughly) logs. You will want to make sure they are
thick enough to go around a skewer. If using long, metal skewers (preferred for
outdoor grilling) place two logs on each skewer; pinching the meat around the
skewer to enclose it, making sure the meat is compact and evenly thick. Taper
the ends of each log and brush with oil.
Grill skewers giving a turn every few minutes until the meat feels firm to the
touch, about 6 minutes. When the meat is halfway done, brush the tomatoes
with olive oil and season with salt, pepper, and oregano. Once all skewers are
cooked, remove from grill, place on serving platter, and tent with foil. Add
tomatoes to the grill, cut side down and grill, turning once, until heated through.
Remove from pan and place on platter with skewers.
When ready to serve, remove skewers and drizzle the meat with Kokkari
Dressing (see next page).
49
Serve with grilled eggplant slices and Cucumber-Yogurt Sauce (page 26) or
raita. If you are unable to find Greek oregano and spearmint, you can use
regular oregano and fresh mint as alternatives.
KOKKARI DRESSING (2013)

by Katy Lonergan
makes ½ cup
6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice
2 teaspoons capers, rinsed and minced
2 teaspoons minced shallot
2 teaspoon minced garlic
1 teaspoon minced flat-leaf parsley
½ teaspoon chopped fresh oregano
¼ teaspoon dried Greek oregano
Kosher salt and peppers
In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic,
parsley, and fresh oregano. Add the dried oregano and whisk in salt and pepper
to taste.
50
SPICY LAMB MEATBALLS (2018)
from Bon Appétit
serves 4
1 large egg
½ cup Panko (Japanese breadcrumbs)
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground turmeric
¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
2 tablespoons plus ½ cup extra-virgin olive oil
1½ teaspoons Kosher salt, plus more
2 garlic cloves, divided
1 pound ground lamb
2 cups mint leaves
3 tablespoons golden raisins
Plain whole-milk Greek yogurt (for serving)
Place a rack in upper third of oven; preheat to 425 degrees F. Combine egg,
panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2
tablespoons oil, and 1½ teaspoons salt in a large bowl. Finely grate 1 garlic
clove into bowl. Add lamb and mix with your hands until evenly distributed.
Gently roll lamb mixture into 1 ½ inch diameter balls (about the size of a golf
ball; you should have about 20). Place on a rimmed baking sheet, spacing
evenly apart. Bake meatballs until browned and cooked through, 8 to 10
minutes.
Pesto: meanwhile, purée mint, raisins, parsley leaves with tender stems,
remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender
until smooth. Taste pesto, season with more salt if needed. Spread yogurt over
plates and divide pesto and meatballs on top.
Pesto can be made 2 days ahead, cover and chill. Meatballs can be formed 2
months ahead, freeze, uncooked, on baking sheet until firm, about 2 hours, then
transfer to a freezer bag and keep frozen.
51
TURKISH BULGAR PILAF (2009)
from the San Francisco Chronicle, January 14, 2009
adapted by Judy Gray
serves 6
4 tablespoons butter, divided

1 ½ pounds lamb shoulder, trimmed of fat and gristle, in ½-inch cubes
1 cup thinly sliced yellow onion
2 fresh Anaheim chiles, halved lengthwise, seeds and ribs removed, then sliced
thinly crosswise
1 cup bulgur wheat
1 cup cooked chickpeas (rinsed if canned)
¾ teaspoon salt, or more to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons dried mint
1 ½ teaspoons coarsely ground medium-hot red pepper (Syrian Aleppo)
freshly ground black pepper
In a large deep pot, melt 1 tablespoon of butter over moderate heat. Add
the lamb and brown on all sides. Add 5 cups of water, bring to a simmer,
then adjust the heat to maintain a simmer and cook for 45 minutes. Drain,
saving 1 ½ cups of broth; keep hot.
Return the large pot to moderate heat and add another 1 tablespoon of
butter. Add the sliced onion and chiles and cook until slightly softened, about
5 minutes. Stir in the bulgur, then add the browned lamb, hot lamb
broth, chickpeas, and salt. Bring to a simmer, cover, and reduce heat to low.
Cook until the bulgur has absorbed all the broth and is tender, about 20 minutes.
Uncover, drape a dish towel across the top of the pot to absorb some of the
steam, and replace the lid. Set aside to rest for 10 minutes.
Just before serving, melt the remaining 2 tablespoons of butter in a small

skillet. Add the cumin, mint, red pepper, and several grinds of black pepper.
Cook, stirring, for about 1 minute to bloom the spices, then stir this mixture into
the pilaf with a fork. Season to taste with salt and transfer to a serving
platter. Serve immediately.
Garnish with a dollop of sour cream, chopped mint and chopped green
onions. Aleppo pepper is best, but you can substitute 1 teaspoon of sweet
paprika and ¼ teaspoon of Cayenne pepper.
52
ASIAN PORK SLIDERS WITH MAGIC MISO-MAYO (2013)
from Keepers: Two Home Cooks Share Their Tried-and-True Weeknight
Recipes
and the Secrets to Happiness in the Kitchen
via Karen Lonergan
serves 4
2 cups pineapple juice

2 garlic cloves, sliced
1 pork tenderloin (about 1¼ pounds)
1 tablespoon vegetable oil
salt and pepper
⅓ cup hoisin sauce, plus extra for serving
8 dinner-size potato rolls, split
4 scallions (white and pale green parts only), thinly sliced on the diagonal
Magic Miso-Mayo (recipe below)
Sriracha or hot sauce of your choice
Put a gallon-size resealable plastic bag in a medium bowl to hold it steady. Add
the pineapple juice, garlic, and pork. Seal the bag, pressing out any excess air,
and turn it over a few times to coat the tenderloin. Marinate in the refrigerator
for 8 to 12 hours (or at room temperature for up to 1 hour), turning the bag over
once or twice, if possible.
Preheat the oven to 400 degrees F, with a rack in the middle position. In a
medium ovenproof skillet, heat the oil over medium-high heat until it shimmers.
Remove the tenderloin from the marinade, pat dry, then season with salt and
pepper. Add the tenderloin to the pan and cook until golden brown all over,
about 6 minutes total.
Off the heat, brush the top half of the tenderloin with half the hoisin sauce. Put
the pan in the oven and roast for 8 minutes. Turn the tenderloin over, brush the
top half with the remaining hoisin sauce, and roast until almost cooked through,
but still pink, about 6 minutes more. (See page 91 for information on pork
cooking guidelines.) Transfer the tenderloin to a cutting board and let rest for 5
to 10 minutes.
53
Cut the pork into ¼-inch-thick slices. Serve with the rolls, extra hoisin sauce,
scallions, Magic Miso-Mayo, and Sriracha, and let everyone assemble their own
sliders.
This was an absolute hit with the adults and kids! We used dinner rolls from
Trader Joe’s. If you are feeling particularly industrious, you could make
the Mini Potato Rolls (page 4) omitting the ham. The pork is great without the
rolls too!
MAGIC MISO-MAYO (2013)

makes about ½ cup
½ cup mayonnaise
1 teaspoon white miso paste
Squeeze of lime juice
In a small bowl, stir all ingredients together until smooth. Check the seasonings.
The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks.
54
PORK BRAISED IN MILK AND HERBS (2001)
from the San Francisco Chronicle
via Jeanne Milligan
serves 6
one 2 ½ pound boneless pork loin, tied

1 tablespoon salt
Pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon fresh tarragon
2 ¼ cups (about) whole milk
Preheat oven to 400 degrees F. Place pork in a Dutch oven. Sprinkle with oil,
salt, pepper, and herbs. Add enough milk to come halfway up the side of roast.
Cover. Roast for 1 hour, or until meat is pale and about 160 degrees on a meat
thermometer and there is a lot of milk in the pan. Uncover and continue to roast
until milk solids form little clusters and pork turns golden brown, about 15
minutes. Transfer meat to a cutting board, tent with foil. Let rest for 10 minutes
before carving into ¼ to ½ inch slices.
Arrange slices on heated serving plates. Spoon some of the strained sauce over
the meat. Serve with roasted potatoes.
Secret of success: The milk. Braising pork in milk gives the meat a creamy,
tender texture. The milk also doubles as a sauce for the finished meat. There
are many pork roast recipes braised in milk…this is the very best that I have
ever found. And it is simple!!
If you don’t have time to cook this dish, then go to the L’Osteria del Forno, 519
Columbus Avenue in San Francisco. This is their recipe, and you can enjoy it
there as well as at home.
55
HERBED PORK FILET BAKED IN BREAD
(FILETTO DI MAIALE IN CROSTA) (1999)
from Judy Witts Francini
via Mary and Dick Lonergan
1 pork tenderloin
1 bunch fresh sage, leaves removed from branches
1 baguette
Tuscan herb mixture (see next page)
olive oil

Slice baguette open leaving attached on one side. Remove excess bread from
the inside, making a shell for the pork. Drizzle the inside with olive oil and
sprinkle with the Tuscan herb mixture. Place the pork filet inside, trimming to
fit. Close the baguette around the filet. Place on a sheet of aluminum foil,
drizzle generously with olive oil and close foil around the filet. Bake until done
– about 50 minutes, depending on size of filet. You can open foil slightly to test
with an instant-read thermometer inserted into meat. Remove from oven when
meat is about 170 degrees. Allow to rest 10 minutes (meat will continue to
cook). Serve in 3-inch slices, cut side up.
This is also good with turkey tenderloin or other meats. If you have any leftover
the next day, separate the meat from the bread. Slice the meat to serve at room
temperature and warm the bread in the oven.
This recipe seems to impress people because of its simplicity – much easier than
“en croute” or Wellington and very moist and tasty and received, by far, the
most nominations for this “most favorited” cookbook edition.
56
TUSCAN HERB MIXTURE (HERBE TOSCANE)
from Judy Witts Francini
1 bunch fresh rosemary, leaves removed from branches

1 bunch fresh sage, leaves removed from branches
4 to 6 garlic cloves, peeled and sliced thickly
sea salt
Put rosemary, sage, and garlic together on a cutting board and chop using a
sharp chef’s knife or mezzaluna. As you chop, sprinkle generously with salt.
You may need 3 to 4 tablespoons. The salt absorbs the moisture also preserves
the flavor and fragrance, drying the herbs and preventing mold from forming.
Spread herbs and let them dry overnight. When they are dry you can put them
in a jar.
You can create blends for other uses: marjoram, oregano, fennel seeds, thyme,
etc. Anne Halsted often made an herb salt mixture much like this one from the
herbs in her garden in Glen Ellen and had been known to give jars of it as gifts.
It was often coveted as her herb salt mixture could be used on most any type of
dish.
57
ROSEMARY PORK TENDERLOIN WITH
ONIONS, CREAM AND APPLES (2004)
from Cottage Living
via Anne Halsted
serves 6
2 pounds Fuji or other sweet-tart apples, peeled and each cut into 8 wedges
2 tablespoons butter, melted
1 tablespoon fresh lemon juice
1 ½ pound pork tenderloin
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 small onion, thinly sliced
½ cup white wine
1 cup heavy cream
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves
Toss apples with butter and lemon juice in a lightly greased 13-inch my 9-inch
baking dish or shallow oven-proof Dutch oven. Bake for 20 to 25 minutes.
Season tenderloin with salt and pepper. Brown in hot oil over medium-high heat
in a heavy-bottom skillet for 7 minutes.
Remove apples from oven and place tenderloin in center of baking dish. Set
aside. Reduce oven to 350 degrees.
Cook onions in skillet 5 minutes. Turn heat to high, add wine. Cook about 2
minutes, scraping bottom of skillet. Stir in cream, mustard, and rosemary.
Pour cream mixture over tenderloin, and bake, basting occasionally for 20 to 25
minutes or until meat thermometer inserted into thickest portion registers 155
degrees. Let stand for 5 to 10 minutes (the pork will continue to cook). Slice
into ½ to ¾ inch slices and serve with the apples and mustard cream sauce.
The pork is incredibly moist, and the apples and onions are a great
combination with the pork. If you can’t find Fuji apples, try Braeburn.
58
SLOW-COOKER PULLED PORK SLIDERS WITH COLESLAW (2016)
adapted from Bill Noonan’s recipe and various other sources
by Richard and Marilyn Lonergan
preparation time: overall at least 10 hours
serves 30 generously at a cocktail party, or 8 to 10 as a meal
1 boneless pork shoulder, 4 to 5 pounds

1 teaspoon salt
1 teaspoon sugar
pepper to taste
1¼ cup white or cider vinegar
1 cup barbecue sauce
½ teaspoon crushed red pepper (if desired)
Put pork in slow cooker. Sprinkle salt and pepper over pork shoulder and add
vinegar. Cover and cook on low 9 to 12 hours. Remove meat from pot and
shred, removing all fat. Strain liquid, discard excess fat, and keep
approximately 1½ cups of the liquid.
Add remaining ingredients to the liquid. Mix with shredded meat and return to
slow cooker. Cover and cook on low for 1 to 2 hours longer.
Coleslaw
two packages shredded cabbage (about 4 or 5 cups each)
2 medium carrots, grated (or one package of Trader Joe’s shredded carrots)
2 green onions, thinly sliced
1 tablespoon sugar
½ cup mayonnaise
½ cup cider vinegar or white balsamic vinegar
1 teaspoon celery seed
Mix cabbage, carrots, and green onions in a very large bowl.
Whisk remaining ingredients for dressing in separate bowl. Taste dressing and
adjust for sugar if desired. Toss slaw and dressing together. For more flavor,
refrigerate for 1 to 2 hours.
Assemble sliders with pulled pork and coleslaw on small buns (Parker rolls or
Hawaiian rolls).
59
GRILLED SKIRT STEAK WITH TOMATO SALAD (2016)
adapted from What’s Gaby Cooking?
submitted by Carol Hutchinson
preparation time: 2½ hours overall
serves 4 to 6
For the steak and marinade

2 pounds hanger or skirt steak
⅓ cup olive oil
2 garlic cloves, chopped
2 tablespoons red wine vinegar
¼ cup soy sauce
4 tablespoons agave nectar
For the tomato salad

1 pint cherry tomatoes, halved
2-3 tablespoons olive oil
Kosher salt
freshly cracked black pepper
1 handful of fresh arugula
⅓ red onion, thinly sliced
Combine the ingredients for the marinade in a large non-reactive bowl. Add the
steak and marinate for at least 2 hours and up to 24 hours.
Heat a grill over medium heat. Remove the steak from the marinade and
generously season with salt and pepper. Place the steak on the grill and grill for
4 to 6 minutes on each side, turning 90 degrees halfway through to get
crisscross grill marks. Cook until medium/medium rare, or medium, depending
on your preference, and then remove to a cutting board and let rest for 10
minutes.
In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive
oil, salt, pepper, arugula and red onions. Slice the steak against the grain and
top with the tomato salad. Serve immediately.
60
COCONUT-PANKO SHRIMP WITH
ORANGE-GLAZED SWEET POTATOES (2012)
adapted from the San Francisco Chronicle, October 30, 2011
via Judy Gray
serves 3 to 4
For the sweet potatoes:

1 ¾ pounds orange-fleshed sweet potatoes or yams, peeled, halved widthwise
and cut into wedges
Kosher salt and ground black pepper, to taste
For the dip and glaze:

¼ cup sweet orange marmalade
1 ½ tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons Dijon mustard
Dash Tabasco or other hot sauce (optional)
2 tablespoons melted unsalted butter
For the shrimp:

1 pound medium shrimp, peeled and de-veined, with tails left on
2 egg whites, lightly beaten
½ cup unsweetened coconut flakes
1 cup panko crumbs
Vegetable oil, for pan-frying
Preheat the oven to 425 degrees F.
Coat a large, rimmed baking sheet with 1 tablespoon of olive oil. Place sweet
potatoes on the sheet in a single layer, drizzle remaining oil over and season
generously with salt and pepper. Toss gently to coat. Roast for 12 to 15
minutes, until browned on the bottom; then turn the potatoes and roast another
10 minutes.
Meanwhile, make the dip and glaze. In a small bowl, stir together the orange
marmalade, lemon juice, soy sauce, mustard, hot sauce, and butter. Season to
taste. When potatoes have been roasting for about 25 minutes and can be easily
pierced with a knife, remove from the oven and toss with about 1 ½ tablespoons
61
of the glaze. Continue cooking for another 5 minutes. Set aside.
While the potatoes are cooking, season the shrimp with salt and pepper. In a
bowl, toss with the egg whites until evenly coated. Mix the coconut and panko
in a large Ziploc bag, and lift the shrimp from the egg whites, shake briefly and
place inside the bag. Secure the top and shake well, coating the shrimp.
Pour about ⅛-inch vegetable oil into a large frying pan over medium heat, and
when oil is very hot but not smoking, brown the shrimp in batches, about 2
minutes on each side, until golden brown and cooked through; drain on paper
towels. Wipe out pan and add more oil as needed, until all of the shrimp are
cooked.
Serve the shrimp alongside the sweet potatoes, with the remaining glaze in a
bowl for dipping the shrimp.
This makes a great hors d'oeuvre or can be served as an entrée.
62
MISO-GRILLED SALMON WITH CUCUMBER RELISH (2001)
from John Ash
serves 6
6 five-ounce skin on salmon filets
¼ cup white (shiro) miso
¼ cup Mirin (sweetened sake)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons minced scallions
1 ½ tablespoons grated fresh ginger
Cucumber relish (see next page)
steamed Basmati rice for 6
toasted sesame seeds and slivered nori for garnish
Mix the marinade ingredients together and coat the salmon. Cover and
refrigerate for at least 30 minutes (up to 2 hours) turning occasionally.
Grill the salmon over a medium fire on both sides until just cooked through.
Fish should still be translucent in the very middle.
Place each fillet skin side down on a bed of Basmati rice. Top with cucumber
relish. Garnish with sesame seeds and nori strips.
CUCUMBER RELISH (2001)

from John Ash
2 pounds English cucumbers
2 teaspoons sea or Kosher salt for sprinkling over cucumbers
⅔ cup unseasoned rice vinegar
⅔ cup sugar
1 tablespoon grated fresh ginger
salt and a pinch or two of cayenne pepper, to taste
Peel and cut the cucumbers in half lengthwise. Scoop out the seeds with a
teaspoon. Cut the cucumber into paper-thin slices, sprinkle with salt and toss.
Let sit for 15 minutes. Rinse, drain, and gently squeeze out the excess water.
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Whisk together rice vinegar, sugar, ginger, salt, and cayenne and mix into
cucumbers. Cover and refrigerate for at least 30 minutes before serving.
This is our favorite salmon recipe so far. The presentation is nice and the tastes
and textures are special.
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MOQUECA WITH CASHEW COCONUT RICE (2019)
from Daniel Boulud
submitted by Julie Christensen
serves 6
For the moqueca:

5 tablespoons dendé oil (palm oil)
1 inch piece of ginger, grated
6 garlic cloves, 2 grated and 4 minced
1 small Fresno chili, thinly sliced (when I can’t find one, I add a bit of Sriracha)
1 bunch cilantro, stems reserved, leaves roughly chopped
½ pound shrimp, shelled and deveined
1½ pounds tilapia (Boulud calls for monkfish, I prefer tilapia – holds up
perfectly) cut into 1” cubes
½ pound squid, cleaned and rinsed, body cut into ½ inch rings
1 red onion, thinly sliced
4 red and yellow bell peppers, seeded and cut into ½ inch wide strips
salt and ground white pepper
¼ cup white wine vinegar
3 tablespoons flour
1 15 ounce can unsweetened coconut milk
2 large beefsteak tomatoes, peeled, seeded and roughly chopped
3 5-inch stalks of hearts of palm, thinly sliced
2 limes, 1 juiced, 1 cut into wedges for garnish
For the cashew rice:

¾ cup chopped unsalted cashews
ground white pepper
¾ cup toasted coconut flakes
1 cup basmati rice, cooked
For the moqueca: Combine the dendé oil, ginger, grated garlic, Fresno chili,
and half of the chopped cilantro leaves and mix well. Add the shrimp, tilapia
and squid and mix gently until the seafood is well coated. Marinate for 30
minutes.
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In a 5-quart braising pan, melt butter over medium heat. Add onion and sauté
for 5 minutes, then add the minced garlic and bell peppers. Season with salt and
pepper and cook for 10 minutes. Add the vinegar and continue cooking until it
is reduced, and the pan is nearly dry. Add flour and cook for 5 minutes. Add
coconut milk and chopped tomatoes and bring to a simmer. Season with salt.
Tie the cilantro stems together with twine and add to the stew. Cover and
simmer for 10 minutes. Add the marinated seafood, stir and reduce the heat to
very low. Cover and cook for 20 minutes, until the seafood is gently poached.
Remove the cilantro stems. Add the hearts of palm and lime juice, and taste for
seasoning. Serve over cashew rice garnished with the reserved chopped cilantro
and lime wedges.
For the rice: heat the olive oil over medium-high heat, add the cashews and
cook, stirring, until toasted and fragrant. Add the cooked rice and stir to
combine. Season with salt and white pepper. Toss in the toasted coconut. Serve
hot.
Some of my favorite new recipes this year were from Daniel Boulud. This one,
his take on a Brazilian Bahian seafood stew, is just the best ever. Cioppino
doesn’t stand a chance against the moqueca’s coconut/lime/ginger/chili
wonderfulness. The recipe is full of treasure hunt-like ingredients and it is
complicated – but not difficult. Summon up your kitchen zen on a long, lazy,
quiet afternoon, go calmly through the steps and then prepare for an
outpouring of pleasure and gratitude. The moqueca is a labor of love but, like
many such labors, so worth it.
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QUICK-BRAISED COD WITH HERBED YOGURT (2019)
from The New York Times, early 2018
submitted by Michael Dewees
serves 4
4 cod or hake fillets (6 to 8 ounces each)

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
1 large shallot or ¼ of a red onion, thinly sliced
5 sprigs of thyme
¼ cup dry white wine
⅓ cup plain yogurt
2 tablespoons minced fresh dill, parsley, or cilantro, more for serving
1 small clove garlic, finely grated or minced
flaky sea salt, for serving (optional)
Season ﬁsh with salt and pepper and set aside. In a large skillet with a lid, melt
butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and
pepper and cook until golden, about 3 minutes. Add wine and cook until
slightly thickened and shallot is very soft, about 2 minutes longer.
Add cod to pan, spoon some of the shallots over top of fish and cover pan.
Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until
fillets are just opaque, 2 to 4 minutes.
Meanwhile, in a small bowl mix yogurt, fresh herbs, garlic, and salt and pepper
to taste.
Serve the cod immediately, topped with shallots, yogurt sauce and herbs.
Drizzle everything with a little more olive oil, and sprinkle with flaky salt and
more pepper.
If using Greek yogurt, thin it out with a little milk or water. Sheep's milk yogurt,
if you can get it, has an especially nice tang in this recipe.
I used a mixture of parsley and cilantro in the yogurt, really good. Probably
any firm, neutral-flavor fish will do in this recipe.
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SALMON WITH SWEET CHILE GLAZE,
SNAP PEAS, AND PEA TENDRILS (2010)
from Bon Appetit, April 2010 (Ivy Manning)
via Anne Halsted and Dick Lonergan
serves 6
nonstick vegetable oil spray

¼ cup Asian sweet chili sauce
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin
8 ounces sugar snap peas, trimmed
1 ½ tablespoons Chinese rice wine or dry Sherry
3 cups pea tendrils or pea sprouts (about 6 ounces)
1 teaspoon Asian sesame oil
Line a rimmed baking sheet with foil and coat with nonstick spray. Whisk chili
sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place
salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade
over and let stand at room temperature for 30 minutes.
Preheat broiler. Spoon any marinade remaining on baking sheet over salmon
fillets. Broil salmon without turning until lightly browned and almost opaque in
center, 6 to 10 minutes, depending on thickness of fillet.
Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high
heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic,
about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2
minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and
stir just until wilted, about 1 minute. Drizzle with sesame oil.
Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets
and serve.
Sugar snap peas and pea tendrils (the young leaves and shoots of the snowpea
plant) give this dish a double hit of spring flavor. Pea tendrils are available at
Rainbow Grocery in San Francisco year-round.
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SALMON WITH GINGER, LIME, AND MOLASSES (2013)
by Julie Christensen
serves 4
1½ pounds salmon (center cut of as even thickness as possible, skin on)

1 tablespoon fresh lime juice (about ½ lime)
2 teaspoons molasses
½ teaspoon Green Tabasco sauce
½ teaspoon minced fresh ginger
¼ teaspoon minced fresh garlic
salt & pepper to taste
Place the oven rack on the top or near-top rung. Set to broil.
For the marinade: In a rectangular Pyrex or ceramic dish just big enough for
the salmon, mix the olive oil, lime juice, molasses, Green Tabasco sauce, fresh
ginger and garlic. Sprinkle with salt and pepper. Use a fork to thoroughly blend
all ingredients. Taste and adjust as needed.
For the salmon: Leaving the skin on, cut the salmon into 4 square-ish pieces
(Cut the fish into two pieces lengthwise, roughly along the spine and then cut
perpendicular to create 4 pieces. The part of the fish that was the top will be
slightly thicker than the bottom part. Using the off-center spine will help even
out the volume of the pieces.) Dip the cut sides of the fish in the marinade and
place the fish in the marinade, with the skin side up, for at least 20 – 30
minutes. (I usually do this first and then prepare the rest of the meal while the
fish marinates.)
When ready to cook, place the salmon pieces skin side down in a well-seasoned
cast iron or other heavy pan. (I highly recommend Lodge cast iron roasters for
broiling fish. If the pan is not well-seasoned, you can rub a little oil on it before
placing the fish.) Dab a little of the marinade on the top of each piece. Broil for
3 to 5 minutes, depending on your oven. DO NOT OVERCOOK. The molasses
in the marinade will create a golden glaze but it will also burn easily – so watch
the fish carefully. Ideally, the inside of the fish will be moist and just cooked,
the outside will have a golden glaze.
The dish looks and tastes complex but could not be more simple. This is a quick,
go-to Monday night main course at our house.
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SLOW OVEN-COOKED SALMON WITH ROSÉ SAUCE (2008)
an original recipe from the Herbfarm in Woodinville, Washington
adapted by Kathy Lindenbaum
serves 4
Rosé Sauce
⅔ cup chopped shallots 1 tablespoon butter
2 cups rose wine
½ cup mayonnaise or aioli lemon juice or fruit vinegar (optional)
1 pound salmon filet, cut into 4 pieces

olive oil
sea salt and pepper
¾ cup chopped fresh herbs, such as sorrel, tarragon, dill or chives
Sauté shallots in a deep non-reactive pot. Add the rosé wine and cook over high
heat until reduced to about ½ cup. Cool. Add mayonnaise. This will be the
consistency of a pourable sauce. Add lemon juice or fruit vinegar if the sauce is
not tart or loose enough, and salt and pepper to taste.
Wash and pat salmon dry. Remove any salmon bones with pliers. Pour a little
olive oil in a dish big enough to hold the salmon in one layer. Place skin-
side down in a casserole and pour more olive oil over the filets to about halfway
up the sides. Sprinkle with sea salt and pepper and leave "marinating" for 30 to
45 minutes. Heat oven to 225 degrees!
Remove to a shallow roasting pan (skin-side down again), leaving a

small amount of the oil in the roasting pan; there is no need to drain the oil from
the salmon itself. Sprinkle the fish with half of the herb mixture and roast in
the oven. Check at 15 minutes, and if almost done (slightly pink still) take out
and let sit 5 to 10 minutes.
Remove skin, and serve on a bed of greens, drizzled with the rosé sauce
and sprinkle lightly with sea salt and the other half of herb mixture.
This recipe produces a very rich-tasting fish. But it is not successful with a
less firm fish such as cod, which produced a mushy result.
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SLOW ROASTED SALMON (2018)
from Bon Appétit
preparation time: 45 minutes, including baking
serves 6
½ cup extra-virgin olive oil

¼ cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 2-pound skinless center cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)
Preheat oven to 275 degrees F. Whisk oil, harissa, and garlic in a medium bowl.
Pour half of harissa oil into a 2.5-quart baking dish and swirl to coat. Thinly
slice a lemon half and remove any seeds; scatter slices in dish.
Season salmon on all sides with salt and place in dish. Pour remaining harissa
oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast
for 15 minutes. Remove from oven and baste fish with harissa oil pooled in
dish. Return to oven and continue to roast until flesh flakes apart easily with a
spoon but is not quite cooked through, 10 to 20 minutes longer.
Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon
slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining
lemon half over, and scatter some herbs around.
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STEAMED HALIBUT WITH CARROTS AND CUMIN SAUCE (2020)
from Gérald Hirigoyen (chef/owner of Piperade) in
Cooking for Heart & Soul cookbook:
100 delicious low-fat recipes from San Francisco’s top chefs
a cookbook to benefit the San Francisco Food Bank
submitted by Katy Lonergan
serves 4
2 medium size carrots, sliced as thin as possible

3 medium sized carrots, diced
½ medium sized yellow onion, chopped
4 cloves garlic, finely chopped
juice of one lemon
juice of one lime
3 cups water
½ teaspoon cumin seeds
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
4 halibut fillets (4 ounces each)
In a saucepan of boiling water, blanch sliced carrots over medium heat for two
minutes. Drain then plunge into a bowl of ice water. Drain again and set aside.
Heat the olive oil in a medium size skillet over medium heat. Add the diced
carrots, onion, and garlic. Cook until caramelized, 5 to 7 minutes. Add the
lemon and lime juice and cook for one minute more. Pour in the water and add
the cumin seeds. Bring to a boil, reduce heat and simmer for 10 minutes. Season
with salt and pepper.
Let the mixture cool a bit, then transfer to a blender and purée at high speed for
two minutes. Return blended sauce* to the saucepan, add the blanched, sliced
carrots, bring to a boil, reduce heat and simmer for three minutes. Remove from
the heat, stir in the chives and parsley, set aside.
Season halibut fillets with salt and pepper, place them in a steamer, and steam
over boiling water until the fish is just cooked through, 2 to 3 minutes. To
serve, divide the carrot cumin sauce among four plates and put the steamed fish
on top.
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* Note: I recently made this classic for Anne and Wells only to learn it was a
recipe Anne used to frequently make. I made a few adjustments since I seemed
to have over-cooked the sauce causing it to become exceedingly acidic,
particularly noticeable when I was puréeing the carrot mixture. In thinking of
the Salt, Fat, Acid, Heat documentary, to the puréed mixture, I added melted
butter (approximately ⅓ stick salted), extra-virgin olive oil (approx. 1
tablespoon), baking soda (several generous sprinkles), cayenne pepper
(approximately ⅛ teaspoon), and ground cumin (¼ – ½ teaspoon). Taste and
adjust accordingly.
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TARRAGON-ROASTED HALIBUT WITH
HAZELNUT BROWN BUTTER (2019)
from Epicurious, Bon Appetit
serves 6 to 8
½ cup blanched hazelnuts

2 large bunches fresh tarragon
1 3 to 3 ½ pound skinless halibut fillet (halved lengthwise if very wide)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
½ cup (1 stick) unsalted butter
¼ cup fresh lemon juice
lemon wedges
Preheat oven to 350 degrees F. Spread hazelnuts in a single layer on a rimmed

baking sheet and toast, stirring occasionally, until golden, 8 to 10 minutes.
Coarsely chop, set aside.
Reduce oven temperature to 300 degrees F. Scatter tarragon sprigs on a large-

rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and
season with salt and pepper. Roast until halibut is just opaque in the center, 20
to 30 minutes, depending on thickness of fish.
Meanwhile, melt butter in a small saucepan over medium-high heat. Cook,

stirring often, until butter foams, and then browns (don’t let burn), about 5
minutes. Remove from heat, let brown butter cool slightly. Stir in lemon juice,
hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
Serve fish with hazelnut brown butter sauce and lemon wedges.
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MOROCCAN VEGETABLE RAGOÛT (2012)
from Fine Cooking’s Cook Fresh, Fall 2012
via Kate Gambs Knickerbocker
serves 6 to 8

1 medium yellow onion, thinly sliced
1 cinnamon stick
1½ teaspoon ground cumin
2 cups (about 1 large) sweet potato, peeled & diced into ½ to 1-inch cubes
1 14 to 16-ounce can chickpeas
1 14 to 16-ounce can diced tomatoes (with juices)
½ cup green Greek or Italian olives
1 cup water
6 tablespoons freshly squeezed orange juice
1½ teaspoon honey
3 to 4 cups lightly packed coarsely chopped kale (leaves, no stalks)
Kosher salt & freshly ground pepper, to taste
Heat the olive oil in a 5- to 6-quart Dutch oven or other heavy pot over
medium-high heat. Add onion and cook for 5 minutes, until lightly browned.
Add cinnamon stick and cumin and cook until fragrant, about 1 minute. Add
sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey
and water; bring to a boil. Reduce heat to medium-low and simmer, covered,
stirring occasionally, until the sweet potatoes are barely tender, about 15
minutes. Stir in the kale. Cover and continue cooking until wilted and softened,
about another 10 minutes. Season with salt and pepper.
Freshly cooked couscous is a great accompaniment to this dish.
As you’re adding the cinnamon stick into the mixture, scrape the stick a few
times with a knife. Also, using good olives makes a difference – I recommend
Castelveltrano.
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PALAK PANEER
(SPINACH WITH INDIAN FRESH CHEESE) (2006)
from The Gourmet Cookbook
via Anne Halsted
serves 8
For the Palak:
2 tablespoons coriander seeds, toasted and cooled

1 ½ cups (7 ½ ounces) pearl onions
½ teaspoon turmeric
¾ pound paneer (see recipe below), cut into ½-inch cubes
1 pound spinach, coarse stems discarded
2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
6 tablespoons ghee (or clarified butter)
1 teaspoon Indian red chili powder
1 teaspoon asafetida powder (optional)
1 3-inch cinnamon stick
4 plum tomatoes, peeled and chopped
salt
Grind toasted coriander seeds in coffee or spice grinder. Set aside.
Blanch onions in a 1 ½ to 2-quart saucepan of boiling water for 2 minutes; drain

in a colander. When cool enough to handle, peel off papery outer skins and trim
with a small knife, leaving root ends intact.
Stir together turmeric and 1 ½ cups water in a bowl, then stir in paneer and
let stand for 20 minutes. Drain paneer in a sieve and gently pat dry.
Put spinach and ½ cup water in a 4-quart saucepan, cover, and cook
over moderately high heat until wilted and tender, about 2 minutes.
Transfer spinach, without draining, to a food processor and coarsely puree.
Using flat side of a large heavy knife, mash garlic and ginger to a paste.
Heat ghee in a 12-inch nonstick skillet over moderately high heat until hot but
not smoking. Brown paneer in 2 batches, gently turning to avoid breaking it up,
2 to 3 minutes each. With a slotted spoon, transfer paneer to a bowl. Add
76
onions to skillet and cook, stirring, for 5 minutes. Reduce heat to moderate, add
garlic ginger paste, and cook, stirring until fragrant, about 1 minute. Add
ground coriander, chili powder, as asafetida (if using it) and cinnamon stick and
cook, stirring occasionally, until onions are tender, 4 to 6 minutes. Add
tomatoes and spinach puree and simmer sauce, stirring occasionally, until
thickened and almost all of the liquid has evaporated, 2 to 4 minutes. Discard
cinnamon stick. Gently stir in paneer and salt to taste.
Ghee and paneer are available from an Indian delicatessen, such as

Bombay Bazaar at 548 Valencia Street in San Francisco. They are necessary
for this recipe, and I'm sure that many would say that asafetida is also.
However, I got by without it. In any case, don't get it too close to your nose
unless you have acquired a taste for it!
For the Paneer:
10 cups (2 ½ quarts) whole milk

⅓ cup fresh lemon juice
cheesecloth
Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally.

Reduce heat to low and slowly stir in lemon juice. Cook until milk begins to
separate, 1 to 2 minutes. Remove from heat and let stand for 10 minutes.
Pour mixture into a colander lined with a layer of cheesecloth and rinse
cheese curds under gently running lukewarm water. Gather up edges of
cheesecloth and twist gently to squeeze out as much water as possible, then
transfer cheese, still in cheesecloth, to a bowl. Flatten cheese into a large disk
and weight with a bowl filled with water or a large can. Let paneer stand at
room temperature for 1 hour, or until firm. Pour off any liquid that has
accumulated in bowl.
This recipe for paneer makes about three-quarters of a pound. When we were
traveling in India this year, we became fond of paneer. If you can't find an
Indian delicatessen, this is pretty easy to prepare. Paneer keeps wrapped well
in plastic wrap and refrigerated for up to 3 days.
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LEMON CURD WITH BERRIES (2017)
from Epicurious
via Sue Gilbert
serves 6 to 8
2 tablespoons freshly grated lemon zest

1 cup fresh lemon juice
¾ cup plus 2 tablespoons sugar
6 large eggs
Pinch of salt
1 cup unsalted butter cut into pieces
2 cups mixed berries
Bring lemon zest, lemon juice, and ¼ cup sugar to a bare simmer in a large
heavy saucepan over medium heat, whisking to dissolve sugar, then remove
from heat.
Whisk eggs, salt, and ½ cup sugar in a large bowl until light and thick, about 1
minute. Whisking constantly, gradually pour about one-quarter of hot lemon
mixture into egg mixture, then, whisking constantly, incorporate egg mixture
into remaining lemon mixture in saucepan.
Cook over medium heat, whisking constantly, until lemon curd is opaque and
thick enough to hold the marks of the whisk, about 3 minutes.
Scrape lemon curd into a blender. With motor on medium speed, add butter a
piece at a time, waiting a few seconds until each piece is fully incorporated
before adding the next, until the butter is emulsified, and curd is light and thick.
Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap,
pressing directly against surface so a skin doesn’t form. Chill until cold, at least
2 hours.
Toss berries and remaining 1 to 2 tablespoons sugar in another large bowl. Let
sit until some juices have accumulated, 25 to 30 minutes. Spoon curd into bowls
and top with berries and their juices.
Hugely popular with guests…worth the calories.
78
CRANBERRY OAT CRISPS (2006)
by Ernita 0'Brien
via Mary Lonergan
makes about 8 dozen cookies
1 cup butter
⁷/₈ cup sugar
1 cup brown sugar
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup rolled oats, regular
1 cup crushed Rice Krispies
½ cup shredded sweetened coconut
1 cup dried cranberries
½ cup chopped walnuts
3 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 325 degrees F. Cream together butter and sugars until light
and fluffy. Add egg, mixing well; then add oil and vanilla extract, mixing
well. Add oats, Rice Krispies, coconut, cranberries, and walnuts, stirring well.
Then add flour, baking soda, and salt. Mix well and form into balls the size of
small walnuts. Place onto an ungreased or parchment-lined cookie sheet.
Flatten with a fork. Bake for 15 to 18 minutes, or until golden. Allow to cool
on cookie sheets for few minutes.
This is a great recipe for a big batch of cookies that will disappear
quickly. They do keep well in an air-tight container.
79
CINCE’S FRUIT TART (2008)
from Cince Pringle
adapted by Mary Lonergan
makes one 9-inch tart (or four individual 4-inch tarts)
Crust
1 cube (¼ pound) butter, melted
¼ cup powdered sugar
1 cup flour
Filling
⅓ cup sugar
2 eggs
¼ cup fresh lemon juice (about 2 lemons) or more
1 tablespoon flour
Topping
fresh berries or other fruit (such as sliced plums), enough to cover top of tart
2 tablespoons clear jelly, such as apple or red currant
Mix and press crust ingredients into a tart tin with a removable bottom (or 4
individual tart tins, if making individual tarts). Prick bottom with a fork. Bake
for 20 to 25 minutes, until crust is browned.
Place tart tin on a baking sheet. Mix filling ingredients in blender and pour
filling into crust. Bake until filling is set, about 15 minutes.
Arrange fruit on top of filling while the tart is still warm. Melt jelly,
thinning with a little water if necessary, and brush over berries.
I usually add extra lemon and use Wondra flour for the filling.
This is easy and scrumptious, with lots of eye appeal.
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SICILIAN WHITE COOKIES (PASTINE BIANCHE) (2012)
adapted from Over Cocktails blog
via Carol Hutchinson
makes 24 cookies
For the cookies:

2½ cups flour
1 tablespoon plus 1½ teaspoon baking powder
1 stick unsalted butter, softened
½ cup sugar
2 teaspoons finely grated lemon zest
½ teaspoon anise extract
½ teaspoon vanilla extract
2 large eggs
¼ cup milk
For the glaze:

2 cups powdered sugar, sifted
¼ teaspoon cream of tartar
¼ cup milk
White nonpareils (round sprinkles)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Whisk flour and baking powder in a small bowl. In a large bowl, with an
electric mixer on med-high speed, beat butter until creamy, about 2 minutes.
Add granulated sugar, beating until light and fluffy. Beat in lemon zest and
extracts. Add eggs, one at a time, beating well after each. Add about ⅓ of flour
and mix on low speed. Gradually add milk and remaining flour, mixing just
until blended. Mixture should stiffen but still be a bit sticky. Dust hands with
flour and roll dough into 1” balls and place 2” apart on cookie sheets.
To make glaze, whisk all ingredients until thick yet fluid, adjusting milk
accordingly.
Bake cookies until light golden brown on bottom, about 10 min; tops will be
white, dry, soft and springy. Slide parchment onto racks. Immediately dip top
half of each cookie into glaze. Allow excess to drip back into bowl. Set cookie,
icing side up, back on parchment and immediately sprinkle with nonpareils
81
while icing is wet. YOU MUST WORK QUICKLY! Allow to cool and dry
completely.
These cookies are as delicious as they are beautiful and not too sweet: the
perfect tea cookie.
82
GROUND NUT TORTE (2004)
adapted from a Sunset Magazine recipe
by Kathy Lindenbaum
serves 12 or more for dessert
2 cups coarsely chopped and toasted pecans and macadamia nuts

5 eggs, separated
¾ cup sugar, divided
1 ¾ sticks butter
1 tablespoon vanilla
1 teaspoon almond extract
½ cup ground toast crumbs (zwieback crackers suggested)
Powdered sugar, whole nuts, and whipped cream for garnish
In a food processor, whirl nuts until finely ground, but don’t turn them into
butter.
In a large bowl beat egg whites until foamy. Beat in ½ cup of sugar in small
amounts until whites hold stiff peaks.
In another bowl, beat the butter and remaining sugar together until creamy. Beat
in egg yolks and vanilla until fluffy. Mix in ground nuts and toast crumbs.
Gently stir some egg white into the yolk mixture. Then fold in the remaining
whites until blended.
Pour into a greased and floured 9-inch round pan – preferably with removable
bottom and sides or in a Teflon-coated pan. Smooth top of batter. Bake about
45 minutes – or until a wooden pick inserted in the center comes out clean or
almost clean, and top springs back when gently touched. Let cool on a rack.
Cake may deflate slightly.
Garnish with powdered sugar, whole nuts, and/or whipped cream.
Though wonderfully rich on its own, you could add a sour crème fraiche,
raspberry sauce, chocolate sauce, or caramel/toffee sauce.
You can use any combination of nuts or showcase one kid of nut like black
walnuts.
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TATE’S CHOCOLATE CHIP COOKIES (2010)
from goop.com
via Karen Lonergan
yields about 40 3-inch cookies
2 cups unbleached, all-purpose flour

1 teaspoon baking soda 1 teaspoon salt
1 cup (2 sticks) lightly salted butter, at room temperature
¾ cup granulated sugar
¾ cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
2 cups semisweet chocolate chips (Nestle can't really be beat)
Whisk the flour, soda, and salt together in a bowl. In another large bowl, mix
the butter with a wooden spoon to lighten it a bit and then mix in the sugars.
Add the water, vanilla, and eggs to the butter mixture. Stir in the flour mixture
until just combined and then fold in the chocolate chips. Using two soup
spoons, drop the cookies 3 inches apart onto two nonstick or greased cookie
sheets. Bake on the middle rack for eight minutes for a crispy texture but
slightly chewy in the middle, rotating the sheets after four minutes. Remove the
cookies to a wire rack to cool and repeat the process with the rest of the batter.
If you want smaller cookies, drop smaller spoonfuls. Also, try these smaller
cookies with mini chocolate chips that melt into the dough more.
Tate is my son's name, so he should claim these delicious cookies, but they
come from Tate's Bake Shop in Southampton, New York. One is never enough.
And you can buy the originals (but not as warm) at the many grocery stores.
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BOURBON PEACH COBBLER (2019)
from Tyler Florence, Food Network Magazine
serves at least 8
8 peaches, peeled and sliced (6 to 8 cups)

¼ cup bourbon
¾ cup sugar, divided, plus more for sprinkling
2 tablespoons cornstarch
1 teaspoon ground cinnamon, plus more for sprinkling
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 sticks cold unsalted butter, divided
¾ cup heavy cream, plus more for brushing
vanilla bean ice cream, for serving
Place peaches in boiling water for 45 secs. Transfer to an ice bath and then peel.
Preheat oven to 375 degrees F. In a large bowl, combine peaches, bourbon, ¼

cup (or more to taste) sugar, cornstarch, and cinnamon. Toss to coat. Set aside.
Sift the flour, the remaining ½ cup sugar, baking powder and salt into a bowl.
Cut 1½ sticks of butter into small pieces; add to flour mixture and cut it in with
a pastry blender or your hands until the mixture looks like coarse crumbs. Pour
in cream and mix just until the dough comes together. Don't overwork; the
dough should be slightly sticky but manageable.
Melt remaining ½ stick butter in a 10-inch cast-iron skillet over medium-low

heat. Add peach mixture and cook gently until heated through, about 5 minutes.
Transfer mixture to a 2-quart baking dish (or leave in the skillet). Drop dough
by tablespoonfuls over the warm peaches. (There can be gaps because the
dough will puff up and spread as it bakes.) Brush the top with some heavy
cream and sprinkle with sugar and a little extra cinnamon. Bake in the oven on
a baking sheet (to catch any drips) until the cobbler is browned and the fruit is
bubbling, 40 to 45 minutes. Serve warm with ice cream.
We prepared this for a dinner for 6 and had plenty left over. The peaches in
Watsonville were so sweet that we only added a little sugar. Don’t skimp on the
bourbon.
85
BEST EVER PERSIMMON CAKE (2009)
an old family recipe from Patti Hanson Thomson
serves 16 (2 nine-inch cakes)
½ cup melted sweet butter

1 cup white sugar
1 cup light brown sugar
2 eggs
2 cups ripe persimmon pulp (use food processor to blend)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon vanilla
1 teaspoon salt
2 cups chopped walnuts
1 cup golden raisins
1 cup chopped pitted dates
2 cups flour
whole almonds
whole pecans
maraschino cherry
Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
Mix the butter, sugars and eggs until sugar is absorbed. Add the
persimmon pulp, baking soda, baking powder, cinnamon, nutmeg, ground
cloves, vanilla, and salt. Stir to combine.
Mix together the walnuts, golden raisins, dates, and flour. Add the dry
mixture to the wet ingredients and mix together. Pour half into each cake pan.
Bake for 55 minutes or until cake is done. Test with a toothpick.
Decorate the cake tops with almonds, pecans, and a cherry in the middle.
Great ingredients yield pleasant tasting cakes.
The cakes freeze well, so take advantage of your ripe persimmons!
86
COCONUT COOKIES (2012)
adapted from At Home, with May and Axel Vervoordt
by Anne Halsted
makes 20 cookies
1½ cups unsweetened coconut flakes

generous 1 cup palm sugar
1½ tablespoons unsalted butter, melted
1 whole egg, plus 1 egg yolk
In a bowl, mix all the ingredients together to form a smooth dough.
Line a baking sheet with bakery paper. Drop spoonfuls of the dough onto the
baking sheet, spacing them evenly apart. Using a fork, push down on the cookie
dough to form flat rounds.
Cook in the oven until golden (about 10 to 20 minutes).
The recipe is from a birthday gift Anne received from Maud Hallin. We made
these cookies over Thanksgiving weekend in Glen Ellen and they were a huge
hit! The cookies are both chewy and slightly crunchy with just the right amount
of sweetness to compliment the coconut. Yum!
We used Bob’s Red Mill Unsweetened Flaked Coconut which can be found at
Whole Foods or online.
87
POACHED EGGS IN TOMATO SAUCE
WITH CHICKPEAS AND FETA (2012)
adapted from Bon Appétit, December 2011
via Anne Halsted
serves 4 to 8
¼ cup olive oil

1 medium onion, finely chopped 4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons Hungarian sweet paprika
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped fresh cilantro
Preheat oven to 425 degrees F. Heat oil in a large oven-proof skillet over
medium high heat. Add onion, garlic, and jalapenos; cook, stirring occasionally
until onion is soft, about 8 minutes. Add chickpeas, paprika and cumin and
cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium
low, simmer, stirring occasionally, until sauce thickens slightly, about 15
minutes. Season, to taste, with salt and pepper. Sprinkle feta evenly over sauce.
Crack eggs one at a time over sauce, spacing evenly apart. Transfer skillet to
oven and bake until whites are barely but not quite set but yolks are still runny,
5 to 8 minutes. Garnish with parsley and cilantro.
This makes a nice, easy breakfast for a crowd. Some would serve it with pita
bread, but I prefer toast!
88
LEEK, MUSHROOM, FENNEL, AND GOAT CHEESE TART (2006)
lifted from the New York Times
by Katherine Kriken
serves 8 as a first course or 16 as an appetizer
1 small fennel bulb

2 medium leeks, white and light green parts, halved lengthwise
16 medium cremini mushrooms (about a pound), cleaned and sliced
1 tablespoon plus 1 teaspoon olive oil
salt and pepper
14-ounce package puff pastry (Dufour is the best), defrosted
3 eggs
8 ounces goat cheese
Preheat oven to 400 degrees. Trim green top and root end from fennel,
reserve fronds and cut bulb into quarters from top to bottom. Using a mandoline
or very sharp knife, cut fennel and leeks into paper-thin slices.
Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks
and sauté until tender but not brown, about 6 minutes. Transfer to a bowl and
set aside. Heat remaining teaspoon of oil over medium-high heat, add
mushrooms and sauté until they release all their liquid and it boils away, about
5 minutes. Combine fennel mixture with mushrooms and sauté. Season with salt
and pepper. Remove pan from heat.
Unfold puff pastry onto lightly floured surface; cut in half lengthwise to
form two long rectangles; roll out each to approximately 5 by 14 inches and
place on baking sheet. Beat one egg. Fold pastry edges over to make a rim. (Or
trim 1/4-inch strips from each edge; set aside. Brush edges of pastry with egg.
Use trimmed strips to make a rim on each edge.) Brush entire surface with
beaten egg. Prick pastries all over with fork. Bake until pale gold, about 10
minutes. If pastry has puffed up, press it down gently. Set aside.
Combine remaining 2 eggs with 6 ounces of goat cheese and blend

until smooth. Spread equally onto both pastries. Bake until set, about 4
minutes. Remove from oven and spread each with leek-mushroom-fennel
mixture. Crumble remaining cheese on top. Just before serving, broil tarts for 2
to 3 minutes (or longer for crispier results), until tarts are warm and cheese
softens. Garnish with fennel fronds.
89
BREAKFAST POPOVERS (2013)
recipe courtesy of Melissa d'Arabian
via Eric Lonergan
makes 6 regular popovers
3 tablespoons melted butter, divided

2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to
warm)
1 cup all-purpose flour
1 teaspoon kosher salt
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter
and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender
until light yellow. Add the warmed milk and blend. Add the flour, salt and
remaining melted butter, and blend until smooth. Pour the batter into the
warmed muffin tin and return it to the oven to bake until golden, about 35
minutes. Remove from the oven and serve warm with butter, jam, and fresh
fruit or maple syrup.
Katy’s and my mom, Mary Lonergan, used to make similar popovers at the
holidays and other special occasions. Now I get to make them with my kids –
Tate and Lulu love them – and the tradition continues!
90
EGGS PIPERADE (2003)
adapted from a Sunset Magazine recipe
by Mary Lonergan and Ernita O’Brien
serves 12
Piperade
2 large white onions, halved and thinly sliced
2 green bell peppers, cut in ½ by 3-inch strips
2 red bell peppers, cut in ½ by 3-inch strips
2 yellow bell peppers, cut in ½ by 3-inch strips
1 pint cherry tomatoes, halved
1 pound baked ham, cut into ½ by 3-inch strips
In a large skillet, heat the oil over moderate heat. Add the onions and cook
until softened but not browned, about 5 minutes. Stir in the bell peppers and
cook until tender but still brightly colored, about 8 minutes. (This can be done
ahead and kept at room temperature.) Add the tomatoes and ham to the skillet
and cook over moderately low heat until just warm.
Creamy Scrambled Eggs

4 tablespoons butter, divided in to two equal portions
2 tablespoons all-purpose flour
1 cup sour cream
2 dozen eggs
¾ teaspoon salt
⅛ teaspoon white pepper
In a small saucepan over medium heat, melt 2 tablespoons of the butter. Stir in
flour and cook until bubbly. Remove from heat and blend in sour cream. Return
to heat and cook until bubbly and smooth; set aside. Beat together eggs, salt, and
pepper. In a wide frying pan over medium-low heat, melt the remaining 2
tablespoons butter; pour in eggs and cook, gently lifting cooked portion to allow
uncooked portion to flow underneath, until eggs are softly set. Remove from heat
and gently stir in sour cream mixture. Turn eggs into a serving dish and surround
on two side with Piperade.
These are the fluffiest, most scrumptious scrambled eggs and an oft-requested
recipe!
91
YOGURT-ZUCCHINI BREAD WITH WALNUTS (2011)
originally from www.foodandwine.com
improved by Anne Halsted
makes one 9-inch loaf
1 cup walnut halves (about 4 ounces)

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon curry powder
1 teaspoon cinnamon powder
¾ cup sugar
2 large eggs
½ cup vegetable oil
½ cup Greek yogurt (fat-free plain)
1 cup zucchini, coarsely grated
zest of one lemon
⅓ cup poppy seeds (optional)
Preheat oven to 325 degrees F. Butter and flour a 9 by 4 ½-inch metal loaf pan.
Spread the walnut halves in a pie plate and toast them for about 8 minutes, until
they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely
chop them and let cool.
In a large bowl, whisk flour with the baking powder, baking soda, salt, curry
powder and cinnamon. In a medium bowl, mix the sugar with the eggs,
vegetable oil and fat free yogurt. Then add the wet ingredients to the dry
ingredients along with the grated zucchini, toasted walnuts, lemon zest, and
poppy seeds (if using), and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10
minutes, until the loaf has risen, and a toothpick inserted in the center comes
out clean. Let the loaf cool on a rack for 30 minutes before unmolding and
serving.
Something else yummy to make with zucchini. Can freeze and use for breakfast
toast all year.
92
SGROPPINO (2010)
from a Lake Como recipe
adapted by Kathy Lindenbaum via Clark Kokich
makes 4 drinks
1 cup lemon sorbet

2 tablespoons vodka
2 tablespoons limoncello
1 bottle of Prosecco, ice cold (you won't use all of it)
Add the sorbet, vodka and limoncello to a blender and blend until frothy.
Divide the mixture into 4 individual champagne flutes (or martini glasses).
Slowly top off with ice cold Prosecco. Stir with a long spoon - very lightly so as
not to lose the bubbles. Serve immediately.
This Venetian drink, called sgropin in Venetian dialect, is a great summer

aperitif. It is also wonderful as a dessert accompaniment served with small
amaretti cookies and is a very satisfying end to any meal. Some recipes use
grappa instead of vodka or don't use limoncello at all. Be creative.
Place a silver spoon handle in the neck of the bottle of leftover Prosecco to
preserve its bubbles!
93
HIDEAWAY RUM PUNCH (2006)
from Himalayan Hideaway near Rishikesh, India
via Maud Hallin
makes about 20 small glasses
1 orange
20 whole cloves
1 tablespoon tea leaves (green tea is o.k.) or 2 teabags
1 4-inch cinnamon stick, in pieces
2 tablespoons cardamom seeds (not ground)
1 quart orange juice
1 tart apple (Granny Smith or Pippin), cored, peeled, and cubed
2 quarts water (more if you like it weaker)
2 tablespoons sugar (more if you like it sweeter)
750 ml. bottle dark rum
Insert cloves in the skin of an unpeeled orange. Put the tea, cinnamon,
and cardamom in a closed tea ball or a cheesecloth bag.
Place the orange in a saucepan together with the orange juice. Bring to
a simmer and add the apple cubes and the tea ball. Add water and sugar
and simmer for 15 to 20 minutes.
Before serving remove the tea ball and strain. Then add the rum. Do not let
it boil again.
Serve warm with love.
Mary, Dick, Anne, Wells, Maud, Marde Ross, Julie Christensen, Greg
Smith, Martin Sundberg, and Jim and Elisabeth Alley toasted their behinds in
mid-January by an outside fire in the Himalayan foothills, north of Rishikesh at
this lovely "Hideaway Hotel" while their innards were regenerated after a day
of river rafting and Hare Krishna blessings at the Ganges River. Obviously,
we fell in love with this rum punch that we hope to share with you during
some future cool evening.
94

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OUR FAVORITE FAVORITE RECIPES

SELECTED RECIPE SUBMISSIONS:

EDITOR (PRINT AND ONLINE):

STARTERS Channa Masala Snack …………………………………….… 1

SALADS Apple-Cabbage Salad……………………………………….. 8

SOUPS Cold Cucumber Soup………………………………………... 15

SAUCES Chimichurri Sauce…………………………………………... 25

SIDES Asparagus Pudding……………………………………………. 29

MAINS 30-Minute Chicken Tagine………………………………….… 35

MAINS Quick-Braised Cod with Herbed Yogurt………………….. 67

DESSERTS Lemon Curd with Berries……………………….…………. 77

BRUNCH Poached Eggs in Tomato Sauce……………………….…... 88

2 tablespoons garam masala

1 large eggplant, peeled and cut into ¼-inch rounds

Meanwhile, in a large bowl, combine 2 tablespoons of the mint, scallions,

1 cup scalded milk

1 cup all-purpose flour, more as needed

Olive oil or cooking spray

Preheat oven to 450 degrees F.

Best served while warm.

1 medium head green cabbage,

1 heart of romaine, coarsely chopped

½ cup plain yogurt

In a small bowl, combine the yogurt, mayonnaise, lemon juice and

½ cup walnut halves or pieces

2 pounds fresh, thin baby carrots

6 large carrots, peeled (about 1½ pounds)

Arrange the salad on a large platter, dotting with the arugula.

Combine all ingredients, stir to blend, and chill.

Serve topped with any of the following (or combination thereof):

1 carrot, peeled and finely diced

Can be made up to two days ahead.

2 ¼ pounds vine-ripened tomatoes, peeled, rough chopped

This soup freezes well before adding the bread.

3 tablespoons olive oil

Meanwhile, roll the sausage into 20 individual meatballs.

This is a quick version of a classic soup.

1 large or 2 small leeks, about 1 pound

1 15-ounce can of pumpkin (don't use pie filling!)

Squash or sweet potatoes can be substituted for pumpkin.

1 bunch wild garlic (12 to 14 stalks)

1 ½ pounds ripe plum tomatoes cut into half lengthwise

Preheat oven to 400 degrees F. Toss together the tomatoes, 1 ½ tablespoons

1 English cucumber, peeled, halved lengthwise, seeded and diced or grated

In a small-medium bowl, combine cucumber, green onions and ½ teaspoon salt,

This spread is a wonderful accompaniment to the Kokkari Spiced Lamb

In a pinch, you can use a coffee filter in place of cheesecloth.

1 roasted red pepper (from a jar or can)

Rinse the red pepper and roughly chop.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

3 roasted and skinned red peppers

Toast walnuts until crisp.

Serve at room temperature.

1 tablespoon unsalted butter

Easy comfort food for breakfast, lunch, or supper!

7 ounces cauliflower florets (from about ½ small head)

2 cups (16 ounces) loose-pack frozen chopped spinach

This is not a traditional creamed spinach, as it’s not characterized by a heavy

20 large sage leaves

Slice sage leaves into 1-inch strips, ¼-inch across.

Meanwhile heat 8 ounces of butter in a saucepan. When the butter begins to

One of my favorite pastas because it is so simple and tastes so good!

2 pounds boneless, skinless chicken thighs