1 tablespoon cooking oil

1 teaspoon whole cumin

1 4 inch cinnamon stick

2 cups uncooked Basmati rice

½ teaspoon turmeric (optional)

salt

Wash rice thoroughly. Heat oil in a pan, add the whole cumin and cinnamon. Let it sizzle for a minute. Add rice and 3 cups of water. Let it come to a boil and then reduce heat and leave to simmer for 15-20 minutes. Can add a pinch of turmeric for color. Serve with any curry.

Zucchini Pakoras – Sliced Zucchini dipped in gram flour batter:

2 cups gram flour

1 cup water

½ teaspoon salt

1 teaspoon whole cumin

1 teaspoon ground cumin

½ teaspoon chili powder

2 cups zucchini-sliced

cooking oil for frying

Mix gram flour, water and all spices to make a batter. Add sliced zucchini. Heat oil in a frying pan, so it is hot but not smoking.  Add a tablespoon of the batter to the oil at a time. Turn it over when one side is firm and light brown. Take it out when both sides are done and leave it on kitchen towel so excess oil is absorbed. Transfer to the serving dish and serve warm with raita (yogurt dipping sauce with cumin and cilantro).

Tandoori Kofta:

2 tablespoons canola oil

2 inch cinnamon stick

2 green cardamoms

2 cloves

1 medium yellow onion, chopped

2 tablespoons garlic, chopped

1 8 oz fire roasted tomatoes, chopped

1 tablespoon White Jasmine Tandoori Masala

½ teaspoon turmeric

½  teaspoon salt

½ cup cilantro, chopped

1 cup warm water

2 pounds lean ground beef

2 tablespoons White Jasmine Tandoori Masala

½ teaspoon turmeric

1 teaspoon salt

1/2 cup cilantro, chopped (save a little to garnish)

Heat canola oil in a saucepan. Add whole spices. Add onions and sauté them until golden brown on the edges. Add garlic. Add tomatoes and let it cook on low/medium heat for a minute or two. Add salt, Tandoori masala and turmeric. Add 2 tablespoons of fresh cilantro and a cup of warm water. Let the sauce simmer on low heat for about five minutes.

In a separate bowl, mix ground beef, salt, Tandoori masala, cilantro and turmeric. After mixing it well, make the meatballs and start dropping them in the simmering mixture. Let all the balls cook for about 15-20 minutes. There should be a little bit of sauce left around the meatballs. You can reduce the water by turning the heat high, depending on how saucy you like your dishes. Garnish with fresh cilantro and serve with basmati rice.

Raita-Yogurt sauce

2 cups plain yogurt

½ teaspoon ground cumin

1 teaspoon whole cumin

¼ teaspoon chili powder

¼ teaspoon salt

¼ cup fresh cilantro, chopped

½ cup green onions, chopped

1 cucumber-chopped (optional)

Beat the yogurt in a bowl and add all the spices. Mix well and add chopped cilantro, green onions and cucumber. Serve cold as dipping sauce with samosas and pakoras or a delicious side sauce with any main entrée.

CARROT HUMMUS                                                                        Serves 10 (2 ½ cups)

Recipe by Jeanne Raffetto Tentis

¾- 1 lb carrots, peeled and cut into 1 inch pieces

1 can (15 ½ oz) garbanzo beans

1/3 c roasted tahini (sesame paste)

1-2 cloves fresh garlic, pressed

1/3 c fresh lemon juice

Salt to taste

Baby carrots, steamed for garnish or a dusting of ground sumac (optional)

Toasted pita bread or crackers

Steam carrots until very soft.  In a food processor, puree carrots, garbanzo beans, tahini, garlic and lemon juice until smooth.  Add salt to taste.  Serve immediately or chill up to one day.  Top with baby carrots and serve with wedges of pita for spreading.

SPICY GINGER PORK IN LETTUCE LEAVES  6 first course portions

¾ lb. ground pork (chicken or turkey can be substituted)

1 red bell pepper, finely diced

1 garlic clove, minced

1 T fresh ginger, peeled and minced

1T Thai sweet chili sauce

1T Asian fish sauce or soy sauce

1t dark Asian sesame oil

1T +1t cooking oil

1 can (8oz.) water chestnuts, drained and diced

2 scallions, thinly sliced

2T oyster sauce

2T fresh cilantro, chopped

24 Boston lettuce leaves

1c carrot, julienned

In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chili sauce, fish sauce, sesame oil and 1T of the oil.

In a large skillet or wok, heat the remaining 1t of the oil until shimmering.  Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes.

Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.

Spoon the pork into bowls.  Stack the lettuce leaves on plates.

To eat, spoon the pork onto the lettuce leaves, tope with carrot, roll up and eat.

Note:  Romaine lettuce or Belgium endive can be substituted for Boston lettuce.  To eat, use them as more of a scoop than a roll.

KALE PESTO                                                                       Makes 1 cup

Recipe by Jeanne Raffetto Tentis

½ c plus 2 T extra virgin olive oil

½ lb. kale, tough ribs removed and leaves chopped (either regular curly or Tuscan kale can be used, Tuscan being more tender)

Sea salt and freshly ground black pepper

2 cloves garlic, minced

¼ c pine nuts, toasted

¼- ½ c freshly grated Parmigiano-Reggiano or a mixture of Parmigiano & Pecorino Romano

¼ – ½ c chicken stock,warmed or hot pasta water (optional)

For garnish:  ¼ c proscuitto, chopped and fried until crisp, if desired

Heat 2 T of the oil in a large skillet over medium heat.  Add the chopped kale and salt and pepper to taste and stir to coat the kale with oil.  Add about 1/3c of water and cook until the kale is tender and the pan dry, about 5 minutes.

Transfer the kale to a blender.  Add the garlic, pine nuts, cheese, and the remaining ½ c oil.  Blend until pureed.  Adjust the seasoning with salt and pepper.

If the pesto is to be used as a sauce over pasta, add enough warm stock or pasta water until you achieve your desired consistency.  Serve over spaghetti, linguine or ravioli.  Top with additional Parmigiano-Reggiano

NOTE:  Pesto can also be used as a spread or a topping for bruschetta or crostini.  Eliminate the stock if this is your plan.

Recipe by Jacques Pepin

1 can 100% pure pumpkin puree (15.5 oz) or equal amount homemade pumpkin puree, not pie filling

3 lrg eggs

1c heavy cream

¾ grated Swiss cheese

¾ t salt

½ t freshly ground pepper

1 t unsalted butter

1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees.

Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for about 10- 15 seconds to combine.

Coat a 6 c gratin dish with the butter.  Fill the dish with the pumpkin mixture.  Sprinkle the top with the Parmesan cheese and bake for 35 to 40 minutes until set and lightly brown on top.  Serve hot.

JEANNE’S NOTES:  Garnish with fresh sage leaves fried crisp in olive oil and sliced almonds, toasted.

FENNEL APPLE & BLUE CHEESE SALAD

Recipe by Jeanne Raffetto Tentis

1 T. sherry vinegar

Pinch of coarse salt

Pinch of freshly ground pepper

Pinch of sugar

3 T. olive oil

3 oz. Blue cheese, preferably Maytag Blue or other high quality of your choice, crumbled

1/3 cup walnuts, toasted

1 medium fennel bulb, trimmed and very thinly sliced crosswise on a mandoline

1 medium Granny Smith apple, cored and very thinly sliced on a mandoline

Spring Lettuce Mix other greens as desired

Whisk together vinegar, salt, pepper, and sugar in a small bowl.  While whisking, pour in oil in a slow, steady stream.  Taste, and adjust seasonings.

In large salad bowl, gently toss cheese, nuts, fennel, apple, and lettuce with vinaigrette.  Use as much or as little of the vinaigrette to your liking.

Serves 4

FRICASSEE OF BRUSSELS SPROUTS & BACON                 Serves 4-6

Recipe by Jacques Pepin

1 lb trimmed and cleaned Brussels sprouts (about 1 ½ lbs pre trimmed weight)

4 slices of bacon cut crosswise into ¼-inch pieces (about ¾ c)

2T good olive oil

½ t salt

½ t freshly ground pepper

Using the slicing blades of your food processor, cut the Brussels sprouts into slices about ¼ -inch thick.  You should have about 5 cups.

Scatter the bacon in a large skillet, add the oil, cover, and cook over high heat for 2-3 minutes, until pieces are crisp and brown and most of the fat is rendered.  Add the sliced sprouts, salt and pepper, cover and cook for 1-2 minutes, until sprouts are tender but still firm.

Serve

JEANNE’S NOTES:   Garnish with julienne strips of lemon zest.

Recipe by Jeanne Raffetto Tentis

½ – ¼ c bacon grease (adjust according to taste)

¾ c popcorn

½ t sea salt (or to taste)

2-3 T crumbled bacon (optional)

1 c shredded cheddar or Parmesan cheese or chesse of choice (optional)

Place bacon grease in a 6 quart pot and place over medium high heat.  Add one or two kernels of popcorn for testers.  When testers pop, add remaining popcorn and cover with a lid.  As corn begins to pop, shake the pan back and forth.  When popping slows down, remove from heat and allow to finish popping.

Pour the corn in a large paper sack or bowl.  Add half of the salt and shake vigorously or stir.  Add the bacon and cheese if using and shake again or toss if using a bowl.  Taste and adjust the salt as needed. 

NOTE:  Seasoned salt can also be used or additional seasoning such as, Penzey’s  “Forward”  or a pinch of cayenne pepper can be added at the end. 

PROSCIUTTO –WRAPPED GREENS                 

Recipe by Jeanne Raffetto Tentis

Balsamic Vinaigrette                                                 Yield:  1c

3T balsamic vinegar

1T red wine vinegar

1t Dijon mustard

1 clove fresh garlic, pressed

¾ c good quality extra-virgin olive oil

Sea salt and fresh ground pepper, to taste

Combine vinegars, mustard and garlic.  Gradually whisk in olive oil.  Season to taste with salt and pepper.

Can be made ahead and stored in a covered container for up to 1 week.

Wraps                                                                               Makes 24

¼  lb arugula or mesclun

2-4T Parmigiano-reggiano cheese, freshy grated

Balsamic vinaigrette, as above

12 thinly-sliced prosciutto

Place greens in a bowl and toss with the cheese.  Lightly dress with the balsamic vinaigrette, enough to barely coat the greens.  Do not over dress or the greens will wilt.

Set a slice of prosciutto on your work surface and put a small handful of greens at the narrow end of the meat.

Squeeze the greens as you roll a tight log.  Cut the log into 2-inch pieces on the diagonal (2 or 3 pieces depending on the width of the prosciutto)

Repeat with the remaining ingredients and serve.

Note:  Can also be wrapped around thin bread sticks

CHOCOLATE-CAYENNE COCKTAIL COOKIES            Makes about 6 doz.

Recipe by Dorie Greenspan

1 ½ c all purpose flour

½ c unsweetened cocoa powder (Valrhona Cocoa recommended)

½ t cayenne pepper

½ t fine sea salt

2 sticks unsalted butter, softened

1/3 c confectioners’ sugar

2T granulated sugar

1 lrg egg yolk

Maldon salt for sprinkling

Sift the flour, cocoa powder, cayenne and sea salt into a bowl and whisk to combine.  In a stand mixer fitted with a paddle, beat the butter with both sugars at low speed until creamy.  Add the egg yolk and beat until smooth, then add dry ingredients and beat until incorporated.

Turn the dough onto a work surface and knead gently until it comes together.  Divide the dough in half and press each half into a disk.  Roll out between two pieces of wax paper to about ¼ -inch thick.  Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hr until very firm.

Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper.  Working with one disk at a time, peel off the wax paper.  Using a 1 ½-inch round cookie cutter, stamp out the cookies as close together as possible.

Arrange the cookies about 1-inch apart on the parchment paper-lined baking sheets and sprinkle with some Maldon salt.

Bake the cookies for about 15 minutes until they are firm; shift the baking sheets from top to bottom and front to back halfway through.

Let the cookies cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

The rolled out frozen dough can be wrapped in plastic wrap and kept frozen for 2 wks,  Baked cookies can be kept for 2 days in an airtight container.

These can also be made into a roll and frozen and then sliced but the uniformity is lost when doing this.

BAKED BRIE w/ FIG & TOASTED PECANS

Recipe by Jeanne Raffetto Tentis

1 wheel of brie cheese

3-4 T fig jam

½ c pecans

Coarse sea salt, such as, Maldon

Preheat oven to 350 degrees.

Place pecans in a dry skillet and toast over medium heat until aromatic and slightly toasty looking.  Remove to plate and allow to cool.  Chop some and leave some larger for top decoration.

Meanwhile, cut the brie wheel in half crosswise.  You should have two layers as in a layer cake.  Place bottom layer in an oven proof dish just large enough to hold the wheel.  Spread the bottom with half the fig jam and cover with the toasted nuts.

Place top layer cut side down on top of first layer.  With a sharp knife, carefully cut off the top rind leaving a ¼ inch wall around the edge.  Spread the top with remaining fig jam and sprinkle top with chopped pecans.  Place the larger pecan pieces on top in s decorative pattern.

Place dish in oven and bake for 10-15 minutes or until cheese is soft and melty but not runny.  Remove from oven and sprinkle with the coarse sea salt

Serve warm with crackers or baguette slices for spreading.

VIETNAMESE CHICKEN NOODLE SOUP                                 Makes 6 servings

Recipe adapted from “Around My French Table”

Stems from one bunch of cilantro

2 points star anise

1t coriander seeds

1t white peppercorns

1 small onion, chopped

3 cloves garlic, thinly sliced

1 1-inch piece of ginger, peeled and minced

2 dried red chilis

6c chicken stock

1 can (14 oz) unsweetened coconut milk

¼ c Asian fish sauce (such as nuoc mam), or to taste

1t brown sugar

Salt

1lb chicken breasts with skin and bone or about ¾ lb skinless, boneless

5oz Chinese egg noodles or rice vermicelli

4-6T fresh lime juice, or to taste

¼ c  fresh cilantro

Optional Garnishes:

Fresh basil, preferably Thai basil if you can find it

Fresh mint leaves

Lime wedges

Bean sprouts

Hoisin sauce

Asian chili oil

Put the cilantro stems, star anise, coriander, and white peppercorns in a square of cheesecloth and tie with kitchen twine.  Toss packet in a soup pot and add onion, garlic, ginger and chilis.  Pour in chicken stock and coconut milk, Season with 2T of the fish sauce, the brown sugar, and a pinch of salt.  Bring to a low boil. (don’t be afraid if it separates a bit as this natural and it will come together when you stir it).

Lower the heat and add the chicken.  Cover the pot and poach the chicken gently for about 15-20 minutes.  Transfer to a bowl to cool enough to cool enough to handle.  Turn off heat the broth but keep it covered.  Note:  Soup can be made ahead through this step, if desired. 

While the chicken is cooling, cook the noodles according to package directions.  Drain well and rinse with cold water and drain well.

Shred the chicken, discarding the skin and bones.  Bring soup back to low boil and add the chicken and noodles.  When everything is hot, Season with additional fish sauce and lime juice to taste.  Stir in the cilantro and add more salt if you think it is needed.

Serve with garnishes of your choice.

FRENCH LENTIL SOUP w/ SPANISH CHORIZO SOUP                      6 Servings

Recipe by Jeanne Raffetto Tentis

1c du Puy lentils (French green lentils)

1 carrot chopped

1 onion sliced

1 bay leaf

2 fresh thyme sprigs

4c chicken stock

2-3 cloves garlic crushed

Pinch of cayenne pepper, or to taste

Sea salt and freshly ground pepper, to taste

Fresh lemon juice, enough to squirt on top

3T extra virgin olive oil

1 small Spanish chorizo sausage, thinly sliced

Soak the lentils in cold water for 2 hrs.  Drain the lentil and place them in a soup pot with the carrot, onion, bay leaf, thyme sprigs, garlic and stock.  Bring to boil, reduce heat, cover and simmer until very tender, about 45 minutes.  Discard the herbs and allow to cool a bit.  Puree in a blender or food processor, in batches, if necessary, until smooth.

For a very smooth soup you can strain mixture, but this is optional.  Season with salt, ground pepper and cayenne pepper to taste.  Reheat gently and add a squeeze of fresh lemon juice before serving.

Heat the olive oil in a small fry pan and sauté the chorizo slices until lightly browned, about 30 seconds.  Turn and fry another 15 seconds.

Serve the soup with the rounds of chorizo on top and with some of the bright orange oil drizzled around.

THEON’S CREAMY PISTACHIO BISQUE                                             Makes 6 ½ c

1 ½ c shelled pistachios (3/4 c for soup, remaining for garnish)

1 small onion, chopped

½ c celery, chopped

1 clove garlic, minced (or to taste)

¼ c unsalted butter

2 T dry sherry

6 c stock (chicken or vegetable)

¼ c long grain rice

2 sprigs Italian flat leaf parsley, chopped

1 c whipping cream

Whole chives for garnish

Shell pistachios and rub off skins or buy shelled pistachios.

Sauté onion, celery and garlic in the butter until limp.  Add sherry, ¾ c of the pistachios, stock, rice, parsley and bay leaf.  Bring to boil, reduce heat and cover.  Slow simmer until rice is tender (about 20-25 minutes).  Discard bay leaf.

Puree and pour through strainer.  Return to pot and add cream.  Stir over medium heat 5-7 minutes.  Do not allow to boil as cream will separate.

Serve immediately with remaining pistachios and chives as garnish.

Cooking with Whole Grains

By Susan Holding  at The Little French Bakery

Stout Wheat Bread with Cherries and Chocolate

INGREDIENTS

1 cup stone-ground whole wheat flour

3 1/4 cups bread flour, divided

1 (12 ounce) bottle Guinness Stout

1 package dry yeast (about 2 1/4 tsp.)

4 tsp. granulated sugar

1 tsp. salt

1/2 cup dried tart cherries

4 ounces 70% bittersweet chocolate, coarsely chopped

Cooking spray

1 tsp. water

1 large egg white, lightly beaten

2 tsp. coarse sugar

INSTRUCTIONS

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine wheat flour, 1 cup bread flour, stout, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.

2. Remove mixture from refrigerator; let stand 1 hour.

3. Add 2 cups bread flour, granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

5. Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.

6. Preheat oven to 350°. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with sugar. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.

7. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.

Tailgaters’ Favorite Stew

INGREDIENTS

6 slices bacon (about 4 ounces/125g)

1/4 cup (50 mL) whole wheat flour

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL cracked black peppercorns

1/4 teaspoon (1 mL) cayenne pepper

2 pounds (1 kg) trimmed stew beef, cut in 1-inch (2.5 cm) chunks

2 onions, finely chopped

2 stalks celery, diced

2 carrots, peeled and diced

4 cloves garlic, minced

2 bay leaves

1/2 teaspoon (2 mL) freshly grated nutmeg

Grated zest and juice of 1 orange

1 1/2 cups (375 mL) wheat, spelt, farro, or Kamut® berries, rinsed and drained

1 cup (250 mL) dry red wine

1 can (5 1/2 ounces/156 mL) tomato paste

2 cups (500 mL) reduced-sodium beef stock

INSTRUCTIONS

1. In a Dutch oven over medium-high heat, sauté bacon until crisp. Transfer to a paper towel–lined plate to drain. When cool, crumble and set aside. Drain off all but 2 tablespoons (25 mL) fat from pan, reserving extra.

2. On a plate, combine flour, salt, peppercorns and cayenne. Dredge beef in mixture until coated. Discard any excess. Add beef to pan, in batches, and cook, stirring, until nicely browned on all sides. Add more bacon drippings, if required. Remove beef to a plate and reserve. Reduce heat to medium.

3. Add onions, celery and carrots to pan and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, bay leaves, nutmeg and orange zest and cook, stirring, for 1 minute. Add wheat berries, orange juice, red wine, tomato paste, stock and 1 1/2 cups (375 mL) water and bring to a boil. Return beef and bacon to pot and bring to a boil. Reduce heat to low. Cover and simmer until wheat berries are tender.

Tips

** The orange juice and zest add wonderful depth to this stew. If you like heat, increase the cayenne to as much as

1?2 teaspoon (2 mL).

** Browning the beef takes about 5 minutes per batch.

** You’ll need to simmer the stew for about 11?2 hours to ensure the wheat berries are tender.

Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook.

Nutrition Facts per serving: 398 calories, 33g protein, 37g carbohydrate, 13g fat (5g saturated, 5g monounsaturated, 1g polyunsaturated), 7g fiber, 552mg sodium, 63mg cholesterol. Makes: 8 servings

Amaranth Blueberry Porridge

Preheat oven to 325.  Mix flour, baking soda, salt and set aside.  Cream

butter and sugars.  Add egg and extracts.  Mix in dry ingredients, then

fold in chips, cherries and almonds.  Drop by rounded tablespoons on baking

sheet lined with parchment paper.  Bake approx. 12 minutes, rotate sheet and

bake until golden.  Cool on baking sheet. Cookies will firm as they cool.

Makes 2 dozen.  (source unknown)

Mushroom Veggie Burgers

Makes 4 Large or 6 Smaller Mushroom Veggie Burgers

3 tbsp olive oil

1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)

1/2 cup finely chopped onion

6 cloves minced garlic

2/3 cup rolled oats

1/3 cup shredded Parmesan

3/4 cup breadcrumbs

2 eggs, beaten

1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Preparation:

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet (grillpan works great!), over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings in a bun or with a pita.

3 lemons

3 ½ c chicken broth

3 garlic cloves

8 sprigs of  fresh thyme

10 whole black peppercorns

4 halibut filets (about 6 oz each), without skin or remove skins after cooking

Sea salt

Extra-virgin olive oil for drizzling 

 Zest two lemons.  Juice zested lemons.  Transfer zest and juice to a 12-inch skillet with a tight fitting lid.  Add stock, garlic, 4 sprigs of thyme, and the peppercorns to the pan.  Bring to a boil.   Season each fillets with salt on both sides.  Carefully add the fillets to the skillet. Cover skillet and turn off the heat.  Let stand until fish is firm to the touch and opaque, about 9-12 minutes.  Using a slotted spoon remove fillets from the pan and place on a platter (remove skin if necessary).  Tent loosely to keep warm. Pour poaching liquid through a cheesecloth lined sieve into a bowl and discard solids.  Return to skillet.  Bring to a boil; turn off heat. Divide broth among wide bowls ; gently place a fillet in each.  Cut remaining lemons into wedges.  Garnish with lemon and a sprig of thyme.  Lightly drizzle with olive oil.  

MEDITERRANEAN LAMB BURGERS                         Makes 4 servings 

2c thinly sliced red onion

1 ¼ lbs. lean ground lamb

¼ c fresh mint leaves, minced

4 t fresh garlic, minced fine or pressed

Sea salt

Fresh ground pepper

1 ripe avocado (8oz)

2/3 c plain yogurt

1 t fresh lemon juice

4 pocket breads (pita) cut in half crosswise

Romaine lettuce leaves, rinsed 

Immerse onions in ice water for about 30 minutes, drain. Meanwhile in a bowl, mix lamb w/ 3T of mint, 1t garlic, and ½ t each salt and pepper, being careful not to over knead. Divide mixture into 8 equal portions; shape each into a 3 ½ inch patties. Pit and peel avocado.  Mash avocado with yogurt, remaining 1T mint, lemon juice and 1t garlic.  Taste and add more lemon if desired and season with salt and pepper. Grill lamb patties on a lightly oiled grill over very hot coals or on high heat if using gas. If a grill is not available, patties can be cooked under the broiler or in a skillet on top of the stove.  Cook patties, turning once until browned on both sides until done to your taste.  For maximum flavor, I recommend medium rare or pink on the inside.  Serve patties in warmed pocket pitas with equal portions of onion, lettuce, and yogurt sauce.  Season to taste with additional salt and pepper if desired. 

PENNE ALL’ARRABBIATA                                   Serves 4-6

Penne with Spicy Tomato Sauce

This is, literally, an “angry” pasta, which means it is hot and spicy, and it is popular in Rome and central Italy.  Increase or decrease the amount of crushed chilies according to the intensity of “anger” you desire.

1 lb. dried pasta (penne rigate is classic, also good with spaghetti)

7 T extra virgin olive oil

½ t finely chopped garlic

2 oz pancetta, cut from a ¼ inch slice into thin strips (substitute prosciutto or bacon if desired)

28 oz can of whole peeled Italian Roma tomatoes with juice, coarsely chopped

¼ t crushed chilies

Sea salt to taste

12 medium-sized basil leaves, torn by hand into ½ inch pieces

2 T freshly grated Pecorino Romano cheese or Parmesan Reggiano

Put all but 1 T of olive oil and all the garlic in a large sauté pan over medium high heat and cook until garlic begins to sizzle.  Add the pancetta strips and a little salt (remember the pancetta is already salty). Cook until pancetta is crisp.  Add the tomatoes and bring to a simmer. Reduce the heat and simmer until the tomatoes have reduced and the tomatoes have separated from the oil:  30-40 minutes depending on the size of the pan.  Remove from the heat and set aside.   Sauce can be prepared up to this point ahead of time and refrigerated for later. Bring 4-5 quarts of water to a boil in a large pan.  Add 1 T of salt and drop in pasta all at once, stirring well.   Return the pan with the sauce to medium heat and add the basil leaves.  When pasta is cooked almost al dente, drain and toss with the sauce in the pan.  Turn off the heat and stir in remaining T of olive oil and grated cheese.   Taste for salt and spiciness and serve at once.

Ingredients

2 cups lemon juice, about 12 to 15 lemons

2 cups Basil Simple Syrup, recipe follows

2 cups cold or sparkling water

Ice

Lemon twists, for garnish

Directions

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup

1 bunch fresh basil, washed and stemmed

2 cups sugar

1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator

Herb Cheese Terrine

This cheese terrine has become a staple at all Bekah Kate’s wine events…but I can’t take the credit for it.  It is a recipe Susan Vrabec gave to us at the very first Herb and Flowers Cooking Class she ever did here.  It is originally from Renee Shepherd of Shepherd’s Seeds in Felton, CA.  Although I have altered it slightly.

Ingredients

1 lb cream cheese, Softened

3/4 lb unsalted butter

1 cup finely grated Asiago cheese (or very fresh Parmesan)

2 lg cloves garlic, finely chopped

3/4 cup fresh basil finely chopped ( or 4 T dried)

1/4 cup fresh oregano, finely chopped (or 2 T dried)

2 t Worcestershire sauce

3/4 cup toasted pine nuts coarsly chopped

3/4 t White pepper

1/2 cup parsley, finely chopped (or 1 T dried)

7 slices provolone cheese, round, thinly sliced

Directions:

In a large food processor, cream together cream cheese, butter and cheese til smooth.  Add the garlic, garlic, basil, oregano, worcestershire and pepper. Combine thoroughly.    Add the pine nuts and parsley and mix again.   Line a round container (at least 4 cups in size) with plastic wrap.  Layer the bottom with provolone cheese slice, then add a layer of the soft cheese mixer.  Continue to alternate layers of provolone and cheese mixer til at least 5 layers.  Cover with plastic wrap and refridgerate overnight.Remove from the refrigerator and let stand about 15 minutes before turning out on serving platter.  Garnish with Herb leaves or edible flowers.  Serve with crackers.  Enjoy!  This recipe also freezes well.

Herbed Goat Cheese

10 ounces goat cheese, softened

8 ounces cream cheese, room temperature

½ cup finely chopped herbs and edible flowers

Combine all in a bowl.  Use to top crostini or crackers or stuff small tomatoes.

Option 1:  To ½ cup of Herbed Goat Cheese add 3 to 4 finely chopped sun-dried tomatoes (packed in oil). Mix well. Season with freshly ground black pepper.

Option 2: Make small balls of Herbed Goat Cheese and roll in toasted sesame seeds, finely minced herbs or toasted crushed nuts and spear with toothpicks for a quick appetizer.      

Basic Basil Pesto
Swap talk: Use walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds.

Ingredients:
Makes 3/4 cup.
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

Directions

On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.

Variations:

ROSEMARY PESTO: Substitute 1 cup rosemary for the basil. Increase the parsley to 2 cups. Use with beef, chicken, lamb, or potatoes.

DILL PESTO: Substitute ¾ cup scallions, including green tops, chopped and ¼ cup chopped dill weed for the basil.

Chive Butter: Blend 1 stick room temp butter with ¼ cup chopped fresh chives and 1/8 teaspoon ground pepper until smooth. Line a 6oz ramekin with plastic wrap; fill with butter mixture; cover with plastic and refrigerate until firm.  Serve with Corn, or spread on toast.

Basil Butter:Combine 1 stick room temp butter with ¼ cup chopped fresh Basil.  Season generously with coarse salt and pepper.  Stir until combined.  Transfer to a 11×10 inch piece of parchment or waxed paper.  Roll into a cylinder, and twist ends.  Refrigerate until firm.  Store for 1 week in refrigerator, or freeze up to 3 months.  Try basil butter on white fish, steak, or chicken; corn on the cob or boiled potatoes or beans.  

Zucchini Fritters

Ingredients:

2 small Zucchini

2-4 scallions

¼ c chopped parsley

3T chopped dill

1 egg (beaten)

¾ c finely grated parmesan or asiago

¼ c flour Olive oil for frying

Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes.  Squeeze out the liquid.  Mix with 2 minced scallions, ¼ chopped parsley and 3 tablespoons fresh dill. ( 2T dried parsley and 1t dried dill.)  Add 1 beaten egg, ¾ cup grated parmesan and ¼ cup flour.  Pan –fry spoonfuls of  the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side.  Drain on paper towels and season with coarse salt.

Rosemary Potatoes:

Ingredients:

4-6 large potatoes, chopped into 1 1/2 inch pieces

3 tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

1 1/2 tbsp rosemary

2 cloves garlic, minced

Preparation:

Pre-heat oven to 400 degrees. In a large bowl or plastic bag, toss all ingredients together until potatoes are lightly coated with olive oil. Place potatoes on a baking pan, and bake for 25 minutes. Remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are done roasting.  

 Lemon Rosemary Butter Cookies

We got a lot of requests for this recipe at the Wine Walk. My long-time friend and Bekah Kate’s employee Dawn made these for me and I fell in love! It is originally out of a Vegetarian cookbook.

1 Stick Butter

1/4 cup sugar

1 t finely chopped rosemary (I like to use a mortar and pestle to make it even finer if you are using dried, decrease amount to about ¾ t)

1/2 t finely grated lemon zest

Beat the above 4 ingredients until creamy

Beat into above:

2 egg yolks

1 t vanilla

Mix together and add to above:

1 cup flour

1/2 cup corn flour

1 1/2 t baking powder

1/4 t salt

Shape into 2 – 1 inch logs, wrap in wax paper and chill for 2 hours. Spray sheet w/cooking spray or use parchment paper or silpat liner. Slice into 1/2 in rounds. Place 1/2 cup turbinado or sanding sugar in bowl and press one side of each cookie into it. Place sugar side up on baking sheet. Bake at 325 degrees for 15 minutes. Make 40 cookies.  

Extra Recipes:

HERB BUTTER

½ cup room temperature butter

½ Tbs. fresh lemon juice or a few gratings of lemon zest (optional)

3 Tbs. fresh herbs and/or herb flowers or 3 tsp. dried herbs or 3 tsp. herb seeds

Salt and white pepper to taste or dry mustard, paprika, cumin (optional)           

Chop the herbs very finely or pulverize the seeds.  Cream the butter and blend in the herbs and seasonings. Shape as desired and chill or freeze up to six months.

Suggested combinations: Sage, parsley and chives for chicken, rice, pasta       

Tarragon or fennel, lemon zest, and parsley for fish, chicken, or eggs       

Caraway seeds and parsley for cabbage, carrots, potatoes, and bread      

Rosemary, chives, parsley, and garlic for potatoes, rice, pasta, beef,  chicken       

Calendula petals, chives, and parsley for chicken, rice, or eggs       

Scented geraniums, rose, or pinks (dianthus) for toast, scones, waffles

HERB OILS

Olive oil, peanut oil or canola oil

1 cup herbs, spices or citrus to 1 quart oil           

Combine ingredients in a clean glass jar. Make sure all ingredients are covered with oil or mold will develop. Cover tightly and store in a dark, cool, dry place. Strain out the herbs and garlic after 2 weeks. Pour into clean, dry jars.

 1. Lagaria Pinot Grigio 2009: Italian Pinot Grigio from the Veneto region. Tropical and fruity and very easy to drink.

 2. Terra Andina Sauvignon Blanc Reserva 2008: Chilean Sauvignon Blanc that’s more full-bodied. Slight mineral aspects, but refreshing and crisp with hints of grapefruit and citrus.

 3. Selbach Incline Riesling 2009: From one of Germany’s top producers, Johannes Selbach. From the Mosel, this Riesling is vibrant and fruity with bright acidity and and intense slate-driven minerality.

 4. Chateau Pesquie 2009 Terrasses 90pts Parker. A French Cotes du Rhone (typically a Grenache-Syrah-Mouvedre blend) that tastes WAY more like a Chateauneuf du Pape. Licorice, black cherries, pepper. Structured and fresh.

 5. Terra Andina Carmenere Reserva 2008: Chile’s famous grape varietal. Cinnamon spice that’s easy to drink and smooth on the palate.

 6. Catcher Shiraz 2007: Australian Shiraz from the Margaret River region. Classic spice and pepper with well defined red and black fruits, softened by french oak aging.

 7. Bogle Cabernet 2009: California Cabernet that’s rich and silky with cassis and black cherry. 

 8. MAN Vintners Pinotage 2009: 87pts Tanzer. Dark berries, plum and a whiff of woodsmoke on the nose. Silky and smooth with good intensity and dustings of tannins and chocolate.It is their “namesake” wine varietal, a Pinot Noir and Cinsault cross. Cinsault is often a blending grape, but is also seen frequently in Rose wines.

CRUST: 

 1 cup all-purpose flour

1/4 cup sugar

1/2 cup cold butter….you might want to add a TBS or 2 more of butter as it is dry & hard to press into place if you follow the recipe exactly

RHUBARB LAYER:

3 cups sliced fresh rhubarb (1/2-inch pieces)

1/2 cup sugar

1 tablespoon all-purpose flour

CREAM LAYER:

12 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened

1/2 cup sugar

2 eggs

TOPPING:

1 cup (8 ounces) sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Directions:

For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside. For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. —don’t underbake!Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill.

Yield: 12-16 servings. Nutrition Facts: 1 serving (1 slice) equals 264 calories, 16 g fat (10 g saturated fat), 75 mg cholesterol, 137 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Rhubarb Cream Delight Dessert published in Country April/May 1990, p51