recipies

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Soups

Asparagus Soup with Cherry Tomatoes and Tarragon Chef James Laird of Restaurant Serenade in Chatham knows that soups are a wonderful way to start a special meal -- or just a wonderful meal in and of themselves. Pureed vegetable soups are especially great because they are easy to prepare and low in calories. Best of all is that the same technique can be used with any vegetable; the only difference being the cooking method for the chosen vegetable. Grab your good blender, non-reactive cookware and containers, and give Chef Laird's Fresh Asparagus Soup a try.

6 servings 4 cups asparagus cut into one-inch pieces, reserving tips for garnish 1 quart vegetable stock 2 T extra virgin olive oil 2 T butter 6 cherry tomatoes cut in quarters 2 T. sprigs fresh tarragon 1. Bring large pot of salted water to vigorous boil. Add asparagus and cook until tender.

2. Immediately remove to large bowl of salted ice water until cool. Drain.

3. PurĂŠe the asparagus and vegetable stock in a blender with olive oil.

4. Season with salt and pepper. Heat until warm.

5. Cook asparagus tips in sauce pan in salted water until tender.

6. Mix tomatoes and asparagus tips with a little olive oil and season. Divide equally among six soup bowls. Ladle hot soup over tomato mixture.

7. Garnish with tarragon.

Butternut Squash Soup I Adapted from Canal House Cooking Serves 4–6 2 T butter 1 large yellow onion, chopped Salt and pepper 1 large Russet potato, peeled and chopped 1–2 lb peeled, seeded butternut squash Rind from 1/4 preserved lemon (or more if you like) 4 cups chicken stock 3–4 T maple syrup Melt the butter in a large, heavy pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not browned, about 10 minutes. Season with salt and pepper. Add the potatoes, squash, preserved lemon, and 3 cups of the chicken stock. Cover and cook until all the vegetables are very soft (about 1 hour).

Allow the soup to cool slightly. Working in small batches, purée the soup in a blender or food processor until very smooth. (We have had the hot soup blow the lid off a blender! But cooling the soup and working in small batches will avoid this problem.) Add more stock if the soup is too thick. Sweeten the soup with the maple syrup, and season with salt and pepper. Serve hot or cold, garnished or plain.

Butternut Squash Soup II From Nicholas, the Cookbook by Nicholas Harary with Peter Zourick Serves Six Ingredients: 1 butternut squash (about 4 lbs.)

1/3 C celery root, peeled and diced 1/2 C onion, diced 1 shallot, chopped 1/4 C carrots diced 1 1/2 qts. chicken stock 1 qt. water 1 C cranberry juice 1/2 C simple syrup 5 Tbsp butter, divided 1/2 C maple syrup 1 Tbsp grapeseed oil 1 whole nutmeg, cracked 3 whole cloves 1 stick cinnamon (approximately a 3-inch piece) For Garnish: 1/2 C butternut squash, small dice 1/2 C bacon lardons (14-inch strips), cooked 1/2 tsp butter Ground cinnamon Lemon oil Procedure: Preheat oven to 350 degrees. Cut butternut squash in half lengthwise. Remove seeds. Rub exposed flesh with grapeseed oil. Place tablespoon of butter in each cavity. Season with salt and pepper. With the cut side up, roast for approximately an hour and a half, or until squash is golden brown and cooked through. Let cool for 30 minutes. Scoop out flesh with a spoon.

While squash is roasting, make a sachet by wrapping nutmeg, cloves, and cinnamon in a coffee filter and tying the top of the pouch with butchers’ twine.

In a heavy-bottomed sauce pot, melt remaining butter over medium-low flame. When butter starts to foam, add celery root, carrot, onion, and shallot. Lightly season vegetables with salt and pepper. Continue to cook vegetables become translucent, (about 10 minutes). Deglaze with

simple syrup and cranberry juice, scraping the bottom of the pot to loosen any brown bits. Add sachet and cook for an additional two minutes. Add the squash, chicken stock and water. Bring to a boil. Lower heat and simmer for 1 hour.

Discard sachet. In a blender, puree the soup in patches and pass through a chinois, or fine-mesh strainer. Be careful when working with hot liquid: do not fill blender more than halfway. Add the maple syrup and stir. Adjust the seasoning with salt and pepper.

Garnish: In a small sauce pot, melt butter on medium high heat. When butter begins to foam, add butternut squash. Cook for 1 minute stirring often. Add bacon and cranberries. Season with salt and pepper.

To serve, place a small spoonful of garnish in each bowl. Lightly drizzle lemon oil around garnish (approximately 1/4 teaspoon), and sprinkle with cinnamon. Ladle 1 cup of soup directly over garnish and serve.

Black Bean and Sweet Potato Chili Alex Levine, Chef and Deli Manager, Whole Earth Center, Princeton “Our customers love our vegetarian chilis all year,” says Levine. “In season, we take advantage of the abundance of sweet potatoes grown right here in the Garden State.”

Yield: 2 1/2 quarts (10 cups) or 8 hearty servings Neutral vegetable oil (canola, soybean, or corn oil) 2 cups diced onions 1 tsp minced garlic Pinch of salt Spice mix (see below) 1 cup black beans, soaked overnight, then cooked and drained; or 2 to 3 cans, drained 16 oz can diced tomatoes 2 cups water 1 1/2 cups green peppers, diced 1 lb diced sweet potato, diced and kept immersed in water until ready to use (Deeply colored sweet potatoes, like Garnets or Beauregards, make for a more visually appealing dish.)

1/2 tbsp chopped cilantro, or to taste Spice Mix (prepare ahead of time and mix together): 1 tsp salt 1 tsp black pepper 1 tsp ground cumin 1/2 tsp ground cinnamon 1 tsp unsweetened cocoa powder 1–1/2 tsp mild chili powder Pinch of cayenne Coat a heavy-bottomed saucepan or Dutch oven with vegetable oil. Heat oil and add onions, garlic, and salt. Sauté on medium-high heat until onions are soft.

Add prepared spice mixture, incorporate well, and continue to sauté until spices are fragrant and the mixture starts to stick to the bottom of the pot.

Add drained black beans, diced tomatoes, water, diced peppers, and (drained) sweet potatoes.

Bring the mixture to a boil, then simmer until sweet potatoes and peppers are tender. Stir in chopped cilantro.

Carrot Soup With Orange Crème Frâiche & Carrot Top Purée

By Scott Anderson, chef/owner, elements, Princeton 6 carrots 1 Spanish onion 3 cloves of garlic Teaspoon of cumin seeds Tablespoon minced ginger 2 quarts of soy milk Medium dice the carrots, onion, and ginger. Sautee them in butter and extra virgin olive oil, along with the garlic, cumin seeds, and minced ginger. Add the soy milk. Bring to a simmer. Once the carrots are soft, puree all the ingredients. Season with salt and pepper. Garnish with carrot top puree (see recipe below) and orange crème fraiche (mix orange zest into crème fraiche).

For the carrot top purée 1 cup carrot greens, packed 1/4 cup grated Parmesan cheese 1/4 cup olive oil 2 tablespoons pine nuts 2 garlic cloves, finely minced Place carrot greens and the pine nuts in a food processor and pulse a few times. Add the garlic and pulse a couple more times. Slowly add the olive oil while the food processor is on. Add the grated cheese and pulse again. Add a pinch of salt and black pepper to taste.

Chestnut Soup Serves 6 4 cups raw chestnuts 2 tbsp grapeseed oil 1/3 cup carrot, diced 1/2 cup onion, diced 1 shallot, chopped 1 clove garlic, chopped 1/4 cup butter 1/4 cup brandy 2 1/2 quarts water 2 tbsp salt Preheat oven to 450 degrees. With a paring knife, score a deep cross on a round side of each chestnut. Place scored nuts on a cookie sheet and bake for 20 to 30 minutes. Remove from oven and immediately start removing the outer shells, which are easier to peel when hot. Reserve the peeled chestnuts.

Over a medium-high flame, heat grapeseed oil and add carrots and onions. Continue cooking over medium-high heat until the vegetables start to lightly brown, about 20 minutes.

Add chestnuts, shallot, garlic, and butter. Cook for another 20 minutes, occasionally stirring vegetables. When vegetables and chestnuts are deeply brown and caramelized, deglaze with brandy, scraping up all brown bits left on the bottom of the pan.

Add water and salt, bring to a boil, and simmer for an hour.

Puree the soup in a blender (in three or four batches) and pass through a chinois. Salt and pepper to taste.

Garnish 1/2 cup roasted chestnuts, chopped 1/2 cup pears, diced 1/2 cup cooked parsnips, diced Spoon desired amount of garnish into a soup bowl. Spoon approximately one cup of hot soup over garnish and serve.

Chilled Jersey Tomato–Cucumber Soup Yields 2 quarts (8 servings as a first course) 3 lb ripe large Jersey tomatoes, coarsely chopped 1 1/2 cups chopped onions 2 cups chopped seedless cucumber, skin left on 1 cup chopped red bell pepper 3 cloves garlic, minced 1 cup coarsely chopped white bread (crusts left on) 2 T red-wine vinegar 2 T fresh lime juice 1 tsp sugar 2 tsp kosher salt 3/4 tsp hot pepper sauce 3/4 tsp ground cumin 1/2 cup extra virgin olive oil Garnishes 4 slices white bread, crusts left on, cubed 1 cup finely chopped seedless cucumber, skin left on PurÊe tomatoes, onions, cucumber, red pepper, garlic, bread, vinegar, lime juice, sugar, salt, hot sauce, and cumin in a blender until smooth (you might need to do this in 3 or 4 batches).

Transfer soup to a large bowl and stir in olive oil. Cover and chill for at least 2 hours or overnight.

To make croutons, preheat the oven to 400 degrees. Place cubed bread on a baking sheet and bake for 10 minutes. Allow to cool.

Ladle soup into individual serving bowls and serve cold with the two garnishes on the side.

Corn Chowder

By Chris Albrecht, Eno Terra, Kingston Makes 1 gallon 1 cup bacon, cut into lardons 1 cup celery root, 1/4 of an inch diced 1/2 cup white onion, 1/4 of an inch diced 1/2 cup leeks, 1/4 of an inch diced 6 cups corn or vegetable stock 1 sachet bay, thyme, and tarragon 1 1/2 cup Idaho potatoes, cut into 1/2 inch dices (hold in cold water) 1 1/2 cup corn cut off the cob 1 tsp caraway seeds 1/2 tsp cayenne pepper 1/4 tsp cinnamon 1/4 tsp nutmeg 1 cup chanterelle mushrooms (or otherflavorful mushroom) cut into 1/2-inch pieces 2 cups half-and-half kosher salt and black pepper Optional garnish: Crab/lobster/roasted peppers — added just before cooling or as needed during reheating.

In a large pot, big enough to hold a gallon comfortably, start by rendering the bacon until almost crispy.

Add the celery root, white onion, and leeks. Sweat until tender and translucent.

Add the corn or vegetable stock.

Add the sachet and the other spices.

Add the potatoes and simmer approx. 15 minutes until the potatoes are tender.

Separately, sautĂŠ the mushrooms and reserve.

Check and adjust the seasoning or soup base.

Add the corn and pre-cooked mushrooms to the chowder.

Simmer 5 more minutes.

Add the half-and-half and return to a simmer.

Check the seasoning one last time.

Remove from the heat and chill.

Note: Remember any cream soup must be chilled in an ice bath to ensure proper cooling.

Corn Soup II This velvety corn soup, by James Laird of Restaurant Serenade in Chatham, is simple, delicious, and makes excellent use of one of New Jersey's most famous crops.

Corn Soup 3 ears fresh corn, shucked, kernels removed 1 shallot, minced 1 T. extra virgin olive oil ½ cup water 1 T. butter salt and pepper Sweat the shallot in the olive oil with a touch of salt for five minutes, taking care not to color the shallots.

Add corn, water, and butter and bring to a simmer.

PurĂŠe all in blender. Adjust seasoning. Cool Reheat. Froth using a hand blender.

Crab Soup with Basil and Prociutto Serves 4 1 ½ lb crab bodies 1 carrot, diced 1 rib of celery, diced ½ onion, diced 2 garlic cloves, chopped ½ Idaho potato, diced 1 oz extra virgin olive oil 1 oz prosciutto, diced 10 basil leaves 1 pt heavy cream 2 qt water 1 c white wine 1 tsp salt 1 tsp lemon juice 1. In a roasting pan, roast crab bodies at 325 degrees for 15 minutes, or until golden brown.

2. In a sauce pot, begin to render the prosciutto in extra virgin olive oil until the pieces become crispy.

3. Add the diced carrots, onions, celery, garlic, basil, and potatoes. Sweat for 3 minutes.

4. Once the vegetables become translucent, add the roasted crab bodies and deglaze with white wine. Cook for 1 minute or until wine has evaporated.

5. Next, add the water and simmer the soup for 45 minutes.

6. Once the soup has cooked for 45 minutes, allow to cool at room temperature for 15 minutes.

With a hand blender, begin to puree the soup, crushing the crab bodies and vegetables.

7. Add the pureed soup to a blender; be sure not to fill the blender more than halfway. Blend the soup until smooth. Strain the soup through a fine mesh sieve.

8. Return the strained soup to the stove, add the heavy cream, and bring to a simmer. Season the soup with salt and lemon juice to taste.

9. This soup can be served with something as simple as grilled bread for a casual approach or some diced potatoes, crispy prosciutto, and jumbo lump crab for a more decadent approach.

Creamed Carrot Soup with Ginger and Lime Yields 8 cups 2 cups sweet onion, chopped 2 tbsp olive oil 5 cups (about 2 lb) carrots, peeled and chopped 5 cups chicken stock 1 cup water 2 tbsp grated fresh ginger 1 tsp kosher salt (omit if using store-bought stock) 1/2 tsp freshly ground black pepper 1 tbsp plus 1 tsp fresh lime juice 1 cup half-and-half 1 tbsp finely chopped curly parsley, for garnish In a large, heavy soup pot, sautĂŠ onions in olive oil over low heat for 5 minutes, until onions appear glossy. Add carrots, chicken stock, water, and ginger, and bring to a boil. Lower heat, cover, and let soup simmer for 30 minutes. Add salt (if using), pepper, lime juice, and half-andhalf. Cook, uncovered, for 5 minutes, stirring a few times. Let cool to room temperature.

PurĂŠe the soup in a blender or food processor. To serve the soup cold, cover and chill for 2 hours or overnight. If you reheat the soup, do not allow it to boil. Serve hot or cold, garnished with chopped parsley.

Chicken stock Yields about 3 quarts 3 lb chicken backs and necks 1 very large onion, unpeeled and quartered 1 large carrot, cut into 2-inch pieces 1 celery stalk, leaves left on, cut into 2-inch pieces 8 sprigs flat-leaf parsley 2 tsp kosher salt 1 tsp freshly ground black pepper Place all ingredients in a large stockpot. Add cold water to cover by at least 5 inches, and bring to a boil. Cover pot loosely and simmer over low heat for 3 hours. Ladle the stock through a finemesh strainer. Discard the solids. The stock is now ready to use.

Curried Red Lentil Soup with Chickpeas and Quinoa Modified from a recipe by zestycook.com (makes 4-6 servings) Ingredients: 1 tablespoon oil 1/2 cup onion (chopped) 1/2 cup carrot (chopped) 1/2 cup celery (chopped) 1 tablespoon garlic (chopped) 1 tablespoon ginger (chopped) 1 tablespoon curry powder (or 1 tablespoon garam masala + 1 teaspoon turmeric) 1 cup red lentils 9 cups chicken stock (or vegetable broth) 1 (12 ounce) can diced tomatoes 1 tablespoon chili sauce (such as sambal oelek) 1/2 can chickpeas (rinsed and drained) 1 cup quinoa (cooked) salt and pepper to taste * cilantro (chopped) * Greek style yogurt (or strained yogurt or sour cream) Directions: Heat the oil in a pan.

Add the onions, carrots and celery and saute until tender, about 10-15 minutes.

Add the garlic, ginger and curry powder and saute until fragrant, about a minute.

Add the lentils, stock, tomatoes, and chili sauce.

Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.

Add the chickpeas and quinoa and warm them up.

Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek style yogurt.

Dancing Goat Farm Vegetable Soup This delicious soup kicked off Stone House at Stirling Ridge's first Dinner in the Fields.

Serves: 12 Preparation Time :1:30 1 cup olive oil 2 whole onion, diced 4 garlic cloves, chopped 2 zucchini, diced 2 yellow squash, diced 3 butternut squash, diced 8 fresh tomato, peeled and chopped salt and pepper, to taste 1 ½ gallons vegetable broth, see recipe, below* ½ cup Farro, see recipe, below * 1 bunch Tuscan kale, whole leaves 1 bunch spinach, whole leaves 8 basil leaves, fresh 3 rosemary sprigs, chopped 2 thyme sprigs, chopped red pepper flakes -- to taste 1 loaf Italian bread, sliced 1" thick Pre-heat soup pot and add olive oil. When slighty smoking, add onions and garlic and cook until transparent. Add zucchini, yellow and butternut squash and simmer for 20 minutes.

Add peeled and chopped tomato; simmer for 20 minutes. Season with salt and pepper to taste.

Add enough vegetable broth to cover the vegetables about 4 inches. Bring to a boil, then reduce heat and simmer for 20 minutes. Add cooked Farro, Tuscan kale, spinach, basil, rosemary, thyme, and red pepper flakes. Adjust salt and pepper and simmer for 15 minutes Serve soup with toasted Italian bread NOTES : Tuscan kale can be replaced with escarole, if it’s not available at your local store.

Brush toasted Italian bread with olive oil before serving.

Per Serving (excluding unknown items): 816 Calories; 28g Fat (29.4% calories from fat); 21g Protein; 130g Carbohydrate; 17g Dietary Fiber; 5mg Cholesterol; 3501mg Sodium. Exchanges: 7

1/2 Grain(Starch); 1 ½ Vegetable; 6 Fat.

Vegetable Broth 2 onions, chopped 6 carrots, chopped 4 stalks celery, chopped 1 bay leaf salt and pepper,to taste 3 gallons water Combine all ingredients in a large stockpot. Bring to boil, then simmer for about 20 minutes, until reduced by half. Strain.

NOTES : Canned broth can be used in place of fresh.

Per Serving (excluding unknown items): 295 Calories; 1g Fat (3.7% calories from fat); 8g Protein; 69g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 638mg Sodium. Exchanges: 13 Vegetable.

Cooked Farro 1 cup Farro 1/4 onion, chopped 1 stalk celery, chopped ½ piece carrot, chopped 5 cups water salt and pepper, to taste 1 each bay leaves Combine all ingredients in a pot. Cook on medium flame until Farro absorbs all liquid and is al dente. Remove from pot, spread on flat pan, and reserve.

NOTES : If liquid is absorbed and Farro is not the proper consistency, add more water to finish the cooking process.

You can replace farro with any grain of your favorite rice.

Per Serving (excluding unknown items): 3 Calories; trace Fat (4.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Vegetable.

Lentil Vegetable Soup This soup is wonderful if you have time some extra time for the preparation. Lentils are a great source of iron. I substituted vegetable stock for the chicken stock and did not use the Parmesan cheese on top. As you can see, you can alter any recipe to your liking.

1 pound French green lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 tablespoon minced garlic (3 cloves) 1/4 cup good olive oil, plus additional for drizzling on top 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts chicken stock 1/4 cup tomato paste 2 tablespoons red wine or red wine vinegar Freshly grated Parmesan cheese In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.

Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Taken from foodnetwork.com recipe by Ina Garten

Miso Soup I Serves 1 or 2, easily multiplied

By Melissa Pickell, author of Melissa's Marvelous Meatless Meals Sometimes I just feel like having some soup for lunch on a cold day and I have nothing prepared.

What I love about miso soup, in addition to its health benefits, is that it can be made with no forethought and I tend to have all of the ingredients available. Instant soup! I have experimented a lot with making miso soup, and this is my basic recipe, which I find flavorful and not too overpowering with miso. Miso is already a fermented product so it keeps for a long time in the refrigerator. The seasoning ingredients and sea vegetables are pantry items, and the tofu is vacuum-packed, so it is easy to always have these ingredients on hand. I discuss the health benefits of miso in the Good Nutrition Tips for Healthy Vegetarians section of the book. This makes a large serving for one person, or a 1 cup serving for two people.

2 cups water 2 inch piece of Kombu sea vegetable 2 mushrooms, sliced 2 scallions, sliced 4 tsp mellow rice miso ½ tsp grated ginger 1 tsp mirin (rice wine) 2 tsp wheat-free soy sauce or tamari 2 oz firm silken tofu (vacuum-packed works well for this), cut into tiny cubes 1 tsp Wakame Instant sea vegetable ½ tsp sesame oil Optional additions: handful fresh spinach sliced into ribbons, ¼ cup grated carrot, leftover 100% buckwheat soba noodles.

Bring the two cups of water and the Kombu to a boil. Turn down heat to simmer and continue cooking for 4 minutes. Remove Kombu and turn heat to low.

Add mushrooms and scallions to your broth and continue to cook over very low flame.

In a small dish place the miso and add a few Tbsp of the hot broth. Mix these together by mashing the miso with the back of a spoon until dissolved. A mini wire whisk is a great tool for dissolving the miso.

Add the dissolved miso into the soup.

Add the grated ginger, mirin, wheat-free soy sauce, tofu, and wakame.

Add any of the optional additions or finish the soup with the sesame oil.

Miso Soup II Serves 2-3 3 ounces dried soba noodles 2 - 4 tablespoons white miso paste (to taste) 2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes a handful of watercress or spinach, well washed and stems trimmed 2 green onions, tops removed thinly sliced a small handful of cilantro a pinch of red pepper flakes Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.

Moroccan Lentil Stew 1 large onion, chopped (about 1 1/2 cups) 1 tablespoon minced garlic 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground dried ginger) 1 tablespoon olive or canola oil 6 cups low-sodium chicken or beef broth (water can also be used) 1 1/2 cups red lentils, dried 15-ounce can garbanzo beans, rinsed and drained 14.5-ounce can diced tomatoes (tomatoes and any juice), low sodium if available 3/4 cup diced carrots 3/4 cup chopped celery (about 3 medium stalks) 1 teaspoon garam masala (a spice blend) 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 6 tablespoons fat-free sour cream (optional garnish) Add onions, garlic, ginger and oil to a large nonstick saucepan and cook over medium-high heat, stirring often (about 7 minutes). Add the broth, lentils, garbanzo beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper, and cumin.

Bring stew to a boil, then lower heat to simmer, cover saucepan, and continue to cook until lentils are soft (about 1 to 1 1/2 hours.)

Ladle about a third to a half of the soup into a large food processor or blender and pulse briefly to puree. Pour soup puree back into the pot and stir. Serve each bowl with a dollop of fat-free sour cream, if desired.

Mushroom Stew Serves 6 From Melissa's Marvelous Meatless Meals, by registered dietitian Melissa Pickell of New You Nutrition in Stockton.

When I was growing up, my mother made a pot roast for special holidays that had a tomatobased sauce with lots of carrots and potatoes. Even then I was not that interested in the meat, but I loved the potatoes and carrots that had cooked for a long time in the sauce. I have tried to recreate Mom’s pot roast using meaty portobello mushrooms. The result is comfort food for me, and I hope you enjoy it as well. Serve the stew over quinoa and millet with a side of steamed Brussels sprouts.

2 tbsp olive oil 2 onions, cut in half and sliced 5 portobello mushroom caps, about 4 inches in diameter, rinsed and cut into ¼-inch slices 3 carrots, peeled and sliced diagonally 2 fist-size potatoes, peeled and cut into ½-inch cubes 1 28-oz can diced tomatoes 1 bay leaf ¼ cup tomato paste ¼ tsp paprika ½ tsp dried basil ½ tsp dried oregano In a large soup pot, heat oil and add onions. Cook over medium heat until soft. Add mushrooms and continue cooking until mushrooms begin to brown. Add carrots, potatoes, tomatoes, bay leaf, tomato paste, paprika, basil and oregano and stir to combine.

Cover pot and cook over medium-low heat for about 45 minutes, until potatoes and carrots are soft enough to pierce with a fork. Discard bay leaf before serving.

Poached Florida Gulf Shrimp With Horseradish and Tomato Consommé Serves 8 Consommé 15 ripe plum tomatoes 2 tbsp salt 3 tbsp sugar 1/4 cup shaved fresh horseradish Shrimp 2 lb 16/20 shrimp 1 tbsp extra-virgin olive oil 1 tsp lemon juice 1/4 cup thinly sliced chives 1/2 cup grape tomatoes, halved 1/2 cup small cucumber, thinly sliced 2 cups celery julienne (soaking in ice water) In a blender, purée plum tomatoes, salt, and sugar until smooth. Strain through a fine-mesh strainer lined with a cloth napkin. Discard pulp. Steep horseradish in tomato mixture for an hour and strain.

Remove shells from shrimp and devein them. Poach in salted boiling water until done, about 2 to 3 minutes. Shock shrimp in ice water to stop the cooking process.

After the shrimp is cooled, butterfly 8 shrimp and cut the rest into quarters.

In a medium bowl, toss shrimp along with extra-virgin olive oil, lemon juice, chives, and salt and pepper to taste. Spoon about 1/3 cup chopped shrimp into center of bowl. Place whole butterflied shrimp directly atop the cut pieces. Spoon grape tomatoes and cucumber on and around perimeter of cut shrimp. Garnish with a large pinch of celery julienne. Pour desired amount of consommé around the shrimp.

Potato Leek Soup Salt and pepper, to taste 2 leeks, white part only 4 oz butter Pinch of fresh nutmeg 1 large potato, peeled and cut Cut the whites of the leeks lengthwise and then into one-inch pieces. Put into a bowl with some water and rise three times to remove sand. Drain. In a large saucepot, melt the butter. Add the leeks and season with salt and pepper and nutmeg.

Cover the leeks with paper and put them in a 355 degree oven until tender (make sure you periodically toss them to ensure even cooking). When finished, remove the leeks and cool to room temperature. Boil the potato in salted water until tender. Drain. Place the leeks and potatoes in a blender and puree. Place back in the saucepot, heat, and season to taste.

Recommended Pairings Sullivan St. Bakery focaccia Gunderloch Jean Baptiste Riesling Kabinett, 2007

Sweet and Savory Root Vegetable Stew Root vegetables are standouts during the winter months. You can find a large variety in your local produce section. Take a look and try vegetables that you have never cooked before. This recipe is a great way to use up leftover vegetables in your refrigerator.

Serves 6 to 8 1 tablespoon extra virgin olive oil 6 shallots, diced 2 tablespoons grated fresh ginger 2 parsnips, peeled and diced 2 turnips, peeled and diced 2 medium rutabagas, peeled and diced 2 sweet potatoes, peeled and diced 1 celeraic (celery root), peeled and diced 1 fennel bulb, halved, cored and diced 1 cinnamon stick Vegetable stock Ume plum vinegar In large pot over medium heat, sautĂŠ shallots and ginger in oil for 5 minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel and cinnamon stick. Add enough stock to barely cover vegetables, bring to a boil, cover, reduce heat and simmer 25 minutes.

Remove from heat, discard cinnamon stick and gently puree soup 3 seconds using a hand-held blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar and serve.

Adapted from Clean Food (2009) by Terry Walters

Sweet Corn Chowder with Shrimp This creamy soup kicked off Boulevard Five72's Dinner in the Field at Dreyer Farms in Cranford.

Makes 10 12-oz servings 1 Gal. shrimp stock or chicken stock 2 Qt. bicolor sweet corn 8 oz. heavy cream 6 oz. applewood smoked bacon lardons 4 oz. leeks, small dice 2 oz celery, peeled & small diced 2 oz celariac, small dice 2 oz onion, small dice 8 oz yukon potato, small dice 4 oz white turnips, small dice 2 lbs. 16/20 white shrimp, peeled & cut into thirds METHOD Bring stock to boil; add corn. Simmer for 20 min. until corn is soft. Then purée in blender until smooth. Strain. Season with salt, white pepper & Old Bay. Sauté bacon until fat is rendered, then add all vegetables (except for potatoes). Cook until translucent.

Add corn purée and cream, bring to a boil, then turn down to a simmer. Add potatoes and simmer until potatoes are soft.

Add shrimp to soup and simmer about 4 min.

Sweet Spring Pea Soup 1 pound fresh English peas (frozen peas can be substituted, but be sure to thaw and strain off any extra water) ½ large onion small diced 2 cloves garlic chopped Three sprigs of thyme, picked 1 large bay leaf 4 T vegetable or canola oil 8 cups vegetable stock or water 1 heaping T Spanish Madras curry powder 1 T brown sugar Salt and fresh ground black pepper to taste In a large sauce pan heat the oil slightly, then add the onion and the garlic. Sweat until translucent Add the thyme leaves (no stems), bay leaf, and the peas and continue to sweat until the peas begin to change color slightly. (If more oil is needed to coat the peas don’t be afraid to add a little more) When the peas begin to sweat add the stock/water and increase to high heat.

When the soup comes to a boil reduce the heat to low and allow the soup to simmer for about 40 minutes or until the peas are very tender. (frozen peas will cook much faster, about 15 to 20 minutes) When tender remove from heat, remove the bay leaf, and puree in a blender until very smooth, adding stock/water as needed to acquire desired consistency. (This is not split pea soup so you are looking for a borderline thin consistency) Season with the Madras curry, salt, and fresh ground black pepper to taste.

Allow soup to cool before storing in the refrigerator. Soup will last for about 5-6 days before the quality begins to decline.

Yellow Heirloom Tomato Gazpacho

By Will Mooney of The Brothers Moon in Hopewell Serves 8-12 3 lbs heirloom tomatoes 1 cucumber, peeled, seeded, and diced small ¼ c. sweet red onion, diced small ½ c. celery, strings peeled away and diced small ½ c. red pepper, diced small ½ c. green pepper, diced small ¼ c. parsley, sliced into thin strips ½ clove garlic 2 oz Sherry vinegar 1 T fresh lemon juice salt and white pepper 1-2 avocados, diced small at the last minute 1. Puree tomato in a blender or food processor until smooth (strain out seeds for a prettier presentation.)

2. Chill for a few hours or overnight. Taste and adjust seasoning.

3. Add diced vegetables and herbs an hour before serving but not earlier, as the flavors may overpower the tomato.

4. Serve with a drizzle of olive oil and garnish with diced avocado Great Garnishes: Diced fresh tuna, fresh lump crabmeat, and guacamole

Salads

Soups

Chopped Raw Asparagus and Pea Salad

by Christopher Hirsheimer and Melissa Hamilton, Canal House Cooking Serves 4 1/4 cup grated Pecorino Romano 1/4 cup hot water 1/4 cup extra-virgin olive oil Pepper 2 bunches pencil-thin fresh asparagus, trimmed and sliced crosswise 1 cup shucked peas, blanched 4 scallions, finely chopped 4–8 large butterhead lettuce leaves 8 pieces cooked bacon, finely chopped 1 handful fresh mint leaves, chopped Put the cheese into a big bowl, add water and stir until the cheese melts. Whisk in the olive oil and season with pepper. Add the asparagus, peas, and scallions; toss well. Adjust the seasonings.

Arrange the lettuce leaves on individual plates or on a serving platter. Spoon the salad onto the leaves, then scatter the bacon and mint on top.

Asparagus Salad with Roasted Peppers and Goat Cheese Serves 6–8 Salad 2 tbsp olive oil 2 large red bell peppers, quartered; stems, cores, and seeds removed and discarded 2 lb medium asparagus, trimmed and peeled 8 oz baby spinach, washed and thoroughly dried 1/2 red onion, thinly sliced Dressing 1 clove garlic, finely chopped 3 tbsp white wine vinegar 1/2 cup plus 2 tbsp olive oil Kosher salt and freshly ground black pepper to taste 1/2 cup pitted black olives, cut in half 6 oz (about 1 cup) fresh mild goat cheese, crumbled Place a skillet on a hot grill. Add the oil and peppers, skin side up. Lower the heat to medium and close the lid. Grill the peppers 20 to 25 minutes, turning once to make sure they don’t burn.

Remove peppers from heat, and set aside. When cool enough to handle, cut them into strips.

Cook asparagus in boiling salted water until just tender but still bright green. Drain and rinse under cold water for a few minutes. Place the asparagus, spinach, onion, and grilled pepper strips in a salad bowl.

To make the dressing, combine the garlic, vinegar, olive oil, salt, and pepper in a jar with a tightfitting lid, and shake well to blend. Spoon half the dressing over the salad. Mix gently to coat all the vegetables. Just before serving, sprinkle the salad with the olives and goat cheese. Offer any extra dressing on the side.

Baby Greens with Raspberry Vinaigrette Serves 4-6 Most local supermarkets now carry packaged mixed baby greens. Using these prepped greens, you gain extra time to make a fabulous dressing that stars raspberries and fresh tarragon.

2 (12-oz.) packages mixed baby greens 1 bunch fresh tarragon Dressing 1/4 cup sugar or as needed 2 pints fresh raspberries or 1 (10-oz.) bag frozen raspberries, thawed 1/4 cup tarragon-flavored vinegar 2 tablespoons Dijon mustard 1/2 cup olive oil salt freshly ground black pepper 1/2 cup thinly sliced red onion 1/2 cup chopped walnuts 1 pear, peeled, cored and chopped 1 pint fresh raspberries for garnish Rinse the greens thoroughly in a large amount of water, then drain and dry in a lettuce spinner.

Transfer to a large salad bowl, cover with a damp paper towel and place in the refrigerator until ready to serve. Pick the tarragon leaves off the stems, rinse and dry in the lettuce spinner.

Reserving 2 tablespoons whole leaves for garnish, chop the remaining tarragon.

To prepare the dressing, combine the 1/4 cup sugar and raspberries in a food processor or blender and process until pureed. To remove the seeds, pass through a fine-mesh sieve placed over a bowl, using a spoon or ladle to push the purĂŠe against the sieve to make the messy job easier. Add the chopped tarragon, vinegar and mustard to the puree and mix well. Whisk in the olive oil briskly. Taste and, if the raspberries are a little tart, add a bit more sugar. Season with salt and pepper.

Remove the greens from the refrigerator and add the onion, walnuts and pear. Toss with the dressing and garnish with the whole raspberries and reserved tarragon leaves.

Serve immediately.

Beefsteak Tomato Salad and Herb Goat Cheese Crostini From Chef Bill Zucosky, Strip House Restaurant For the Herb Goat Cheese: 1 log plain goat cheese 1 tsp parsley, chopped 1/2 tsp lemon zest Sea salt to taste Black pepper to taste Combine all ingredients, cover, and refrigerate overnight.

For the Tomato Salad and Toast: 1 red beefsteak tomato 1 yellow beefsteak tomato 6 basil leaves 1 medium red onion, thinly sliced 1/2 cup balsamic vinegar 3 Tbsp extra virgin olive oil sea salt to taste black pepper to taste 1 French baguette Slice the red onion and submerge in ice water for 10 minutes (doing this removes any bitterness from the onions). Drain the onions and add the balsamic vinegar. Marinate the onions overnight, covered, in the refrigerator.

Slice the French baguette on the bias about 1/4 inch thick. Arrange the sliced bread on a sheet tray, lightly brush with olive oil and season with salt and pepper. Bake at 350 degrees for 10 minutes until golden brown and crispy.

For Plating: Remove the goat cheese from the refrigerator about a half hour before serving the dish. About 5 minutes before plating, wash, core, and dice the tomatoes into large bite-sized pieces. Chiffonade the basil, cutting it into long, thin strips. Place tomatoes and basil in a mixing bowl. Drain the onions from the vinegar marinade and gently toss them into the bowl along with olive oil, sea salt and pepper. Spread the goat cheese onto the toasted baguettes. Place the tomatoes on a large platter and garnish with the goat cheese crostini. Serve and enjoy.

Beet and Fennel Salad This salad was inspired by a dish our publisher enjoyed one evening at a restaurant in the Hamptons. It is a sophisticated addition to any dinner, with its bright colors, translucent mound of shaved fennel, clean flavors, and contrasting textures, all of which are topped with a drizzle of a light dressing kissed with honey and lemon. This beautiful dish also packs a nutritious punch: Beets boost the immune system, help guard against cancer, and are a wonderful source of iron. —Pat Tanner Serves 6 3 medium red beets 3 medium golden beets 1/4 cup freshly squeezed lemon juice (from 2 lemons) 1 tsp lemon zest 4 tsp honey 1/2 cup extra-virgin olive oil Salt and pepper 2 medium fennel bulbs (about 2 pounds) 2 Granny Smith apples 1/2 cup shelled, unsalted toasted pistachios, finely ground in a spice mill or coffee grinder Preheat oven to 400 degrees. Trim the greens from beets, leaving 1 inch of stem attached, and trim away any long, dangling roots. Wash beets. Wrap red beets in one piece of aluminum foil and golden beets in another. Roast in the oven for 1 hour or until they offer just a little resistance when pierced with a knife. Let cool for about 8 minutes, then rub each with paper towels to slip off its skin. Trim the ends and set aside.

For the dressing, combine lemon juice, zest, and honey in a bowl. Slowly whisk in olive oil.

Season with salt and pepper.

Set aside.

Remove the green stems and fronds from fennel bulbs. Remove a thick slice from the bottom and trim away any discolored or tough layers. Shave fennel as thinly as possible, using a mandoline or meat slicer. (If bulbs are too wide for the slicer, halve them lengthwise.) Set aside.

Cut apples into quarters and core. Cut the quarters into thin slices. Divide slices among six salad plates, making a decorative base for the fennel. Divide shaved fennel among the plates, mounding it atop apple slices. Cut beets into small wedges and place decoratively around the

edge of the mound. Drizzle each plate with some dressing (you may have extra), and sprinkle with ground pistachios.

Beet Salad with Capers and Mint Serves 6 4 medium-sized beets (about the size of a tennis ball), tops removed and washed 1 medium size shallot, minced 1/4 cup red wine vinegar 2 tablespoons sugar 3 tablespoons capers, packed in salt, rinsed 4 sprigs of mint 2 tablespoons all-purpose flour 3 tablespoons extra-virgin olive oil 1 cup peanut or vegetable oil for frying 1. Place beets in a small roasting pan or pie dish, fill with 1" of cold water and cover tightly with aluminum foil. Cook in oven for 1 to 1 1/2 hours, depending on the size.

2. Check the beets by inserting a paring or small knife into the center. If it enters without resistance it is ready, if there is even the slightest resistance, they need more time. (Take caution when removing the foil from the pan because hot steam builds up inside.) Cool beets.

3. Trim the top and the bottom of the beets; with your fingers, slip off the beets’ skins.

4. Meanwhile, in a small stainless-steel sauce pan combine the vinegar, shallots, sugar and two of the mint sprigs. Simmer gently for approximately five minutes. Discard the mint sprigs.

5. Place the capers in a small sieve or mesh strainer and place it in a small bowl so that the capers remain submerged while rinsing. If you are using salt-packed capers (recommended for flavor and texture), rinse under running water for about an hour to remove the salt. If you are using brine-packed capers, 15 minutes of fresh water rinsing will be enough.

6. Slice one of the beets on a mandolin or with a knife to 1/16" thick. Set aside.

7. Julienne the remaining beets on a mandolin or with a knife. Place in a bowl and add two tablespoons of the vinegar reduction. Season with salt and freshly ground black pepper.

8. Heat the peanut oil in a 10" saute pan until hot. Dust the sliced beets in the flour and fry them until crisp. Remove and drain on paper towels. Season with salt.

9. Drain the capers and dry well with a paper towel. Fry them in the same oil that the beets were fried in and drain on towels.

10. Place the julienned beets into a mold or just mound them neatly onto a cool plate.

11. Place the fried beets and capers on top, scattering the capers. Drizzle the remaining vinegar reduction on the beets and around the plate. Then drizzle the olive oil and tear the mint over at the last moment.

Refreshing Salad of Capri (Caprese Salad)

1 lb mixed heirloom tomatoes such as Brandywine, Green Zebra, and Cherokee 1 lb fresh cow’s-milk mozzarella 5 to 10 fresh basil leaves Extra-virgin olive oil and aged balsamic vinegar, to taste Coarse sea salt and fresh-ground black pepper, to taste Cut mozzarella and tomatoes into 1-inch-thick slices. Alternating between tomato, mozzarella, and basil, put the slices in an overlapping layer on a platter. Season with a sprinkling of sea salt and pepper. Drizzle with olive oil, and add a few drops of vinegar.

Fresh Corn Salad Makes 6 4-oz servings Ingredients 5 ears of sweet corn, husked and silk removed 1 pineapple, peeled and diced 1 cup cashews roughly chopped (or nut of choice) 1 red pepper diced 1 tbsp champagne vinegar 3 ounces pineapple juice 15 leaves of chopped cilantro Sea salt & white pepper to taste Directions 1. Bring a large pot of salted water to a boil. Add the corn and bring back up to a boil and cook for about 8 minutes to leave the kernels partially crisp or until your desired consistency. (It’s best to pierce the kernel with the tip of a pairing knife to check if done to your liking) 2. Remove from heat and run under cold water. Thoroughly pat dry. (This enables the dressing to not become watered down and it also negates the possibility of a food borne issues as water is the key catalyst).

3. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

4. In a large bowl, gently combine all the remaining ingredients except for the cilantro.

5. Refrigerate for 30 minutes and prior to serving, toss in the cilantro. Add salt and pepper to desired taste and serve cold or room temperature.

“Gems” Little Gem Lettuce and Apricots with Blue Cheese Serves 4 Dressing 1/2 cup golden balsamic vinegar 1 tsp Dijon mustard 1 tsp agave nectar 1 cup extra virgin olive oil Salad 8 little gem lettuce Salt and freshly ground black pepper 6 tbsp Maytag blue cheese 4 apricots, sliced To make the dressing, combine the vinegar, mustard, and agave nectar in a blender. Add the oil slowly in a stream and blend until emulsified. Set aside.

Peel off the outer layers of the little gems, then slice them in half.

To plate each serving, toss 4 of the gem halves in 2 tbsp of the dressing and season with salt and pepper. Garnish with ?1 1/2 tbsp blue cheese and 1 sliced apricot.

Recipe reprinted with permission from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow with Ann Volkwein, ©2010. ?Published by Ten Speed Press, a division of Random House Inc.

Grilled Asparagus Salad Serves 4-6 Ingredients 16 oz asparagus, trimmed 6 oz frisĂŠe or Affilla Cress microgreens Large Parmesan Shavings (about 12, using wide vegetable peeler or mandoline) 2 tbsp whole grain mustard 2 tbsp honey 2 tbsp olive oil 1 tsp white wine vinegar Sea salt and cracked black pepper, to taste Preparation Preheat grill to medium. Cook asparagus for 2 minutes on each side or until just tender Place on a serving plate criss-crossing the spears.

Top with frisĂŠe or cress Whisk together mustard, honey, olive oil, white wine vinegar, salt, and pepper. Spoon over salad, Garnish with shaved Parmesan and serve.

Grilled Octopus and Shrimp Salad Yields 4 portions Ingredients 1 (1 1/2 pound) Octopus 8 Shrimp (cleaned and deveined) 4 Artichoke hearts, cut into quarters 1 Roasted red pepper, peeled & juilenned 2 Tbsp capers 2 Tbsp Kalamata Olives, spilt Leaves from 1 sprig fresh oregano 2 shallots (minced) 2 cloves garlic (sliced) 1 cup Frisee 3 cups Baby Mixed Greens Citrus Dressing 4 oz olive oil 2 lemons, juiced 1 oranges, juiced 2 limes, juiced 1 grapefruits, juiced 1 shallots (minced) Salt and Pepper to taste

Method 1. Clean octopus by removing head and mouth. Poach in equal parts water and white wine, and lemon (cut in half). Poach for 3 min. until firm. Remove from water and cool to room temperature. Separate tentacles and toss in bowl with olive oil, shallots, garlic, and oregano.

Marinate overnight in refrigerator.

2. To make dressing, add citrus juices to blender with shallots. Pulse together wile slowly adding olive oil in a steady stream. Season with salt & pepper 3. Season shrimp & octopus with salt & pepper and grill till shrimp is fully done. Remove from the grill and slice shrimp in half lengthwise. Slice octopus on the bias into 1/8" strips and toss in bowl.

4. Add artichokes, red pepper, capers, olives, oregano, and mixed greens. Toss with seafood.

Add dressing to desired amount and serve equal portions on 4 plates.

Grilled Romaine Salad Serves 4 2 heads romaine lettuce split in half ½ cup white balsamic vinegar ½ cup olive oil 2 cloves garlic minced 1 large shallot minced 1 tsp dried oregano 1 tsp chopped parsley Place all the ingredients in a large zip tight bag place and allow to marinate for about an hour, mixing every few minutes Heat your grill to high and place the four pieces of romaine spread evenly so they do not touch Allow the lettuce to grill for about one minute, then turn and grill for another two minutes.

Remove the lettuce from the grill and cut into desired size and serve with marinated grilled flank steak

Heirloom Tomato Salad Serves 4 4 large vine-ripe heirloom tomatoes 1 bunch of fresh basil 3 tbsp extra virgin olive oil 1 tbsp aged balsamic vinegar, best quality for your budget Kosher salt Fresh-ground black pepper Slice the tomatoes approximately 1/2 inch thick, reserving the tops and bottoms for tomato sauce or stock. It does not matter if the tomatoes and therefore the slices have different diameters. It actually makes for a more interesting-looking salad.

Remove the largest basil leaves from the stalks, reserving the tight flowers for a garnish. Stack the basil leaves on top of each other and slice very finely with a sharp knife, using a rocking motion, the result is a chiffonade.

Evenly distribute the basil chiffonade over the tomato slices. Drizzle with olive oil, and sprinkle with a few drops of balsamic vinegar, some kosher salt and a grind of fresh pepper. Garnish each tomato salad with a few of the reserved basil flowers.

For a great place to buy organic tomatoes, visit gravityhillfarm.com

Marinated Seafood Salad 1 lb squid 4 large shrimp (about 1/2 lb), shelled and deveined 1 dozen mussels 1 dozen littleneck clams 1 orange 2 lemons 2 limes 1 large garlic clove, sliced as thin as possible 2 stalks celery,sliced on an angle 1 small red onion, thinly sliced 1 roasted red bell pepper, cut into 1-inch julienne strips 10 large Greek olives, pitted and chopped 4 sprigs Italian parsley, roughly chopped Extra-virgin olive oil Salt and pepper to taste To Prepare Fill two pots (large and small) with water, and bring to a boil.

Fill a large bowl with ice water. Clean squid and then cut sacs into 1/2-inch rings and halve the tentacles. Drop into large pot of boiling water and cook just until opaque 1-1/2 to 2 minutes.

Drain squid and plunge into ice water, then remove to a mixing bowl.

Drop shrimp into small pot of boiling water. Resume boil, and cook for one minute. Drain shrimp (reserving 2 cups of water) and plunge into ice water, then remove and add to the cooked squid.

Wash and scrub clams and mussels,discarding any that are open. Place in a shallow pan (with the reserved water from shrimp),cover with lid, and cook on high heat, taking them out as they open.

Cool and strain liquid; set aside.

Place a strainer over the bowl of seafood and squeeze in orange, lemons, and limes. Add in reserved liquid, garlic, celery; onion, roasted pepper,olives, and toss with salt and pepper.

Divide squid shrimp and juices onto four plates. Garnish with clams and mussels.

“Maui” Coriander-Crusted Ahi Tuna with Mango and Avocado Serves 4 Dressing 1/4 cup mango purée 1/4 cup rice wine vinegar 2 tbsp fresh orange juice 1 tsp fresh lime juice 1/2 tsp chile garlic sauce 2 tbsp minced fresh cilantro 1/2 cup canola oil Salt and freshly ground ? black pepper Salad 1 cucumber 4 (6 oz) tuna steaks Salt and freshly ? ground black pepper 4 tbsp crushed ? coriander seeds 2 tbsp canola oil 2 heads butter lettuce 1 large Hass avocado, sliced 1 pt cherry tomatoes, sliced 2 ripe mangoes, peeled,? seeded, and julienned 1 red onion, finely diced 1 bunch basil, leaves picked 1/2 cup crushed macadamia? nuts To make the dressing, combine the mango purée, vinegar, orange juice, lime juice, chile garlic sauce, and cilantro in a blender. Blend until smooth, then slowly add the oil in a stream and blend again. Season with salt and pepper and set aside.

Peel the cucumber, slice in half lengthwise, then run a spoon down the middle and scoop out the seeds. Slice the cucumber into half-moons.

Season each tuna steak with salt and pepper and 1 tbsp crushed coriander. Make sure you press the coriander down on the tuna so it sticks. Heat a sauté pan over high heat and add the canola oil. When the oil is about to reach its smoking point, sear the tuna steaks on all sides, about 6 seconds total. After all the tuna has been seared, slice each steak into 3 large pieces and set aside.

To plate each serving, gently toss 4 oz butter lettuce, 2 oz avocado, 2 1/2 oz cherry tomatoes, ?2

1/2 oz mango, 2 tbsp onion, 2 oz cucumber, and 12 basil leaves with 2 tbsp of the dressing.

Season with salt and pepper. Top with 2 tbsp crushed macadamia nuts and 1 sliced tuna steak.

Recipe reprinted with permission from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow with Ann Volkwein, Š2010. ?Published by Ten Speed Press, a division of Random House Inc.

Oxtail Salad with Potato and Apple 1 oxtail 4 whole carrots peeled 2 whole onions peeled 6 cloves of garlic 1 cup red wine 3 cups veal stock 3 each bay leaf 1 apple diced into 1/8” 1 cooked potato, peeled & diced into 1/8” 1 Tbsp chopped chives 1 Tbsp heavy cream 1 splash of red wine vinegar salt & pepper to taste Sear oxtail & put into 3” curved roasting pan.

In a separate pan, clean & dice carrots & onions and roast until brown. Add red wine & reduce by half. Add veal stock, garlic, bay leaves, and the oxtail. Roast in 350 degree oven for 2-3 hours or until tender.

In a bowl, add diced apple, potato, heavy cream, chives, red wine vinegar, and salt & pepper to taste and mix together and set aside.

Remove oxtail from pot & let cool.

Pull meat of oxtail apart & put in a separate bowl.

Strain sauce & reduce by half. Spoon as desired into shredded oxtail to moisten.

Take apple & potato mixture and arrange as desired on a plate with desired bread to form a sandwich.

Arrange oxtail atop potato/apple.

Serve immediately.

“Picnic” Heirloom Tomatoes with Watermelon Serves 4 4 lb seedless watermelon, cut into 1-inch cubes 3 large heirloom tomatoes, cut into 1-inch cubes 6 oz Greek feta cheese 2 tbsp extra virgin olive oil Fine sea salt and freshly ground black pepper 1/2 cup fresh basil leaves 1/4 cup fresh mint leaves To assemble each salad, place the cubed watermelon and tomatoes in the center of the plate and crumble 1 1/2 oz feta over the top. Drizzle with about 1/2 tbsp olive oil. Season with salt and pepper. Top with the basil and mint.

Recipe reprinted with permission from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow with Ann Volkwein, ©2010. ?Published by Ten Speed Press, a division of Random House Inc.

Roasted Beet Salad Delicious Orchards, Colts Neck Serves 4 1 bunch beets (3/4 lb without greens or 1 1/4 lb with greens), trimmed 1/4 cup sliced natural almonds 3 tbsp olive oil 1 shallot, dried 1 tbsp fresh lemon juice 1 1/2 tbsp red wine vinegar 1/4 tsp sugar 1/2 tsp salt 1 large Asian pear 3 cups baby arugula (3 oz) Preheat oven to 425 degrees. Wrap beets in foil and roast in middle of oven until tender, 1–1½ hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt to taste.

Stir together shallot, lemon juice, wine vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from the beets and halve large beets. Cut beets into ¼-inch thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with arugula, then pear. Sprinkle with almonds.

Roasted Spiced Pumpkin with French Green Lentils, Baby Arugula, and Brie Serves four Ingredients: 6 cups Sugar pumpkin, cut into 1-inch squares 3 T Olive Oil 2 tsp Ground Cumin 2 tsp Spanish Paprika Salt 2 tsp Sherry Wine Vinegar 1 cup Baby Arugula 1 cup cooked French lentils 24 1/2inch cubes of Brie cheese 24 Marcona almonds, lightly toasted to a golden brown 1 T mint, chiffonade 1 T cilantro, chiffonade Procedure: Heat a convection oven to 375 degrees. Toss the diced pumpkin with the olive oil, paprika, cumin, and a heavy pinch of salt. Lay the pumpkin in a single layer on a sheet tray and bake for 10 minutes. Flip the pumpkin pieces and roast for another 5 to 10 minutes. Remove the pumpkin from the tray and drain the olive oil from the tray into a small bowl. Allow the pumpkin to cool to room temperature. Add the sherry wine vinegar to the olive oil, whisk well, and adjust the seasoning with a pinch of salt, if necessary.

Combine the lentils and arugula in a bowl and dress with the sherry wine vinaigrette. Arrange the salad in the center of four plates. Arrange the roasted pumpkin over the arugula salad. Put three pieces of Brie on each side of the salad and put a Marcona almond on top of each piece of Brie. Divide the herbs equally over the pumpkin and drizzle any remaining vinaigrette around the plates.

Salad Lyonnaise Serves 4 1 large loaf country bread 4 tbsp unsalted butter, melted 2 small heads frisée ½ lb slab bacon (without rind) 2 tsp white vinegar 4 large or extra-large eggs (for poaching) 2 tbsp Dijon mustard 3 tbsp sherry vinegar ½ cup extra-virgin olive oil Fresh-ground pepper Slice off 2 ¾-inch-thick pieces of bread and cut them into ¾-inch cubes. Toss cubes in melted butter and toast in a 350 degree oven until crisp, 10 to 15 minutes.

Peel away any tough dark-green leaves from frisée. Detach delicate yellow leaves from bottom of head and gently snap them into manageable pieces (but not too small; otherwise they would absorb too much bacon fat). Wash and dry leaves and place in the refrigerator until you are ready to use them.

Cut bacon into ¼-inch-thick slices. Cut slices crosswise into 1-inch pieces (lardoons).

Cook lardoons over low to medium heat in a heavy-bottomed pan until they start to turn crispy.

Remove from pan with a slotted spoon. Reserve bacon fat in pan.

Fill a shallow saucepan with water and add white vinegar. Bring to a slow simmer.

Crack each egg into a small bowl and slide into simmering water, one by one, and poach to your desired degree of doneness. Remove eggs, pat dry, and set aside until salad is tossed and ready to serve.

Combine mustard and sherry vinegar and stir them and olive oil into reserved warm bacon fat.

Place frisée, bacon, and bread cubes in a large bowl add contents of pan. Season with pepper and toss.

Place a poached egg atop each salad. Serve immediately.

Seared Scallop Salad 12 medium-size fresh scallops 1 T dry sherry 1 T red wine vinegar 1 tsp Dijon mustard 1/4 tsp salt 1/8 tsp coarsely ground black pepper 2 T olive oil 16 oz organic spring mix 2 tbs oil or butter Salt to taste Dry the scallops with paper towels. Salt and pepper both sides. Heat a large regular (not nonstick) pan for 2-3 minutes so it is quite hot. Add the oil or butter, and then the scallops. Don't let them touch each other. Cook for one minute each side then drain on paper towels. Set aside.

In a large bowl, whisk sherry, vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended.

Avocado Mousse 1 ripe avocado, peeled, pitted 1 medium lemon, juiced ½ cup heavy whipping cream ¼ cup sugar Combine avocados and lemon juice in a food processor; puree until smooth. Set aside.

Beat whipping cream and sugar in a medium bowl until soft peaks form; fold gently into avocado mixture.

Goat Cheese and Walnut Fritters ½ cup cream cheese ½ cup soft goat's cheese 1/4 cup (35g) plain flour 2 tsp basil leaves, chopped 2 eggs, beaten 1 cup dry breadcrumbs

Vega oil, to deep-fry Place cream cheese, goat cheese, basil, walnut, and garlic in a bowl. Season with salt and pepper, then mash with a fork (or pulse in a food processor) and make a dough. Portion the dough into 2 oz bowls and set the bowls in the freezer for one hour to firm up. Beat the eggs in a bowl and spread the bread crumbs on a plate. Set aside. Mix egg, salt, and pepper. Remove fritters from bowls and dip them in the flour. Remove excess. Dip in egg mixture. Remove excess. Dip in breadcrumb mixture so they are evenly coated in breadcrumbs, and then chill for 30 minutes to firm up. Fry in hot oil until golden brown on both sides. Drain on paper towels.

Assembly Arrange spring mix on a platter. Drizzle dressing over mix. Place scallops on top with walnut goat cheese fritters, pipe mousse around the plate and serve

Tangy Broccoli Salad

By Dorothy Mullen, West Windsor Cookbook Serves 4 as a vegetarian main dish, 8 as a side dish 1 large bunch or 2 to 3 small bunches of broccoli, blanched and chopped medium 1 green apple, chopped 1/2 cup chopped figs (dried or fresh) 1/2 cup tamari almonds, coarsely chopped 1 cup Greek yogurt 1/4 cup white balsamic vinegar 1 lemon, juiced Blanch broccoli in boiling water for 2 minutes and rinse in cold water. Peel broccoli stems and chop stems and florets into medium-size pieces. Chop apple, figs, and almonds and add to broccoli. Mix together the yogurt, vinegar, and lemon juice. Toss dressing well with the broccoli mixture.

Watercress Salad Adapted from Canal House Cooking Serves 6–8 1 small clove garlic, minced Salt and pepper Juice of half a lemon 4–6 tbsp extra-virgin olive oil 1 bunch scallions, chopped 4 bunches watercress, cleaned 1 small head Bibb lettuce, tender inner leaves only, cleaned To make the vinaigrette, mash together the garlic, a large pinch of salt, and some pepper in the bottom of a salad bowl. Stir in the lemon juice. Add the olive oil, stirring as you do so. Taste the vinaigrette and adjust the seasonings. Add the scallions to the bowl, stirring them into the vinaigrette. Pile the watercress and Bibb lettuce on top of the vinaigrette. Toss the salad just before serving; it wilts quickly.

Starters

Anna Pump's Shrimp Cakes These should be called seafood cakes, since you could substitute lobster meat, crabmeat, or scallops and turn out delicious variations.

Serves 6–8 Cakes 2 tbsp olive oil 1 cup shallots (about 3 large shallots), finely chopped ¾ cup celery, finely chopped 2 lb small shrimp, peeled and deveined ¼ cup finely chopped curly parsley ¼ cup finely chopped fresh dill 1 tsp kosher salt ¼ tsp cayenne pepper 1 cup mayonnaise 1½ cups dry breadcrumbs 1 cup sliced almonds 6 tbsp clarified butter, for frying Herb mayonnaise ¼ cup chopped fresh chives ¼ cup chopped fresh dill ¼ cup chopped curly parsley 3 tbsp milk 1 tbsp fresh lime juice ½ tsp salt ½ tsp sugar ¼ tsp hot pepper sauce 1¼ cups mayonnaise In a skillet over medium heat, warm the olive oil. Sauté shallots and celery until the vegetables appear glossy. Set aside to cool.

Place shrimp in a food processor fitted with a metal blade. Pulse three times to chop shrimp a bit.

Transfer to a large bowl. Add the parsley, dill, salt, cayenne, mayonnaise, and ½ cup breadcrumbs. In a separate deep, wide bowl, combine the remaining 1 cup breadcrumbs with the almonds. Set aside.

Knead the shrimp mixture to blend all the ingredients. Shape into 12 balls. Roll each ball in the breadcrumb-almond mixture. Coat completely and flatten into disks.

Using a grill or stovetop at high heat, sautĂŠ the shrimp cakes with clarified butter in a large skillet for 10 to 12 minutes, until the cakes are crispy and just cooked.

To make the herb mayonnaise, purĂŠe chives, dill, parsley, milk, and lime juice until smooth. Fold in salt, sugar, hot sauce, and mayonnaise. Stir well and serve with the shrimp cakes.

Avenue Oysters Two Ways

By Chef Dominique Filoni, Avenue Avenue Mignonette "Mignonette" originally referred to a small bundle of peppercorns, cloves, and spices used to flavor dishes ... it's the perfect complement to oysters.

1/2 C Minced Shallots 1/8 C Coarsely Ground Black Pepper 1/8 C Kosher Salt 1/8 C Granulated Sugar 1 Bay Leaf 1 Quart Red Wine Vinegar 1/2 C Water 1/2 C White Wine

Mix all ingredients in a large salad bowl. Serve with raw oysters or clams on the half shell.

Reserve in a non-reactive container (plastic is preferable).

Avenue Cocktail Sauce 1 Pint Ketchup 1/2 C Lemon Juice 1/2 C Horseradish 1/4 C Worcestershire sauce 1/2 T Tabasco

Mix all the ingredients in a large salad bowl. Serve with chilled shrimp cocktail. Reserve in a non-reactive container (plastic is preferable).

NOTE: Each recipe makes a large quantity of sauce; "You get better results that way," says Chef Filoni. For smaller amounts, cooks can cut the amount of each ingredient in half and/or freeze any leftovers for future use. Sauces can also be stored, covered in plastic containers, in the refrigerator for 2 weeks.

Baked Figs Serves: 4 6 Figs 6 thin slices of speck (smoked prosciutto) 2 Tablespoons gorgonzola cheese 1 Tablespoon sugar 1 cup balsamic vinegar Place sugar and balsamic vinegar in a small pan and bring to a boil. Reduce heat to a simmer and cook until the mixture reduces to 75% and thickens into a syrup. Set aside.

Cut stems off figs, then cut fig in half. With flat side of fig facing up, place an even amount of gorgonzola cheese on each fig and press lightly into fig.

Lay out each slice of speck and cut in half lengthwise. Place a fig on one end of the sliced speck and slowly wrap each fig with speck.

Place figs onto a greased baking pan and then place into a preheated oven at 400 degrees for 4 to 6 minutes.

Arrange cooked figs onto serving plate and drizzle with balsamic glaze.

NOTES : Can substitute regular prosciutto for speck. Be sure to coat baking pan with cooking spray or a small amount of olive oil before baking to prevent the figs from sticking.

Battleship Rolls This battleship-shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and raw toppings such as ikura (salmon caviar) and sea urchin.

Makes 12 pieces 11/2 sheets nori seaweed Seasoned sushi rice Hand Vinegar 1/4 cup vinegar 1 cup water Toppings 1/2 – 2/3 cup crabmeat* about 1 tsp. sake 2 tsp. wasabi paste or powder 1–2 tsp. water 1/4 – 1/3 cup salmon caviar or red lumpfish caviar 12 pickled caperberries ?or capers To serve Pickled ginger Japanese soy sauce Procedure Mix the hand vinegar ingredients in a small bowl.

Place the crabmeat on small plates and sprinkle with a little sake. If using wasabi powder, mix 1– 2 teaspoons powder in an egg cup with about 1–2 teaspoons water to make a clay-like consistency. Turn it upside down and set aside to prevent it from drying out.

Cut each sheet of nori crosswise into ribbons, 7 x 1 inches, making 12 ribbons in total.

Dip your hands in the vinegar mixture, then take about 1–2 tablespoons rice in one hand and squeeze it into a rectangular mound about 2 x 3/4 x 11/4 inches high. Wrap a nori ribbon around it, overlapping about 1 inch at the end. Glue it together with a grain of vinegared rice. Put 2 teaspoons caviar and a few pickled caperberries or capers on top. Repeat to make 3 more rolls with caviar, 4 with crabmeat topped with a little salmon caviar, and 4 with crabmeat with a dot of wasabi on top.

Arrange on a platter, and serve with the pickled ginger and a small dish of soy sauce as party food. If making individual servings, serve the soy sauce in small, separate dishes. *Use the “fresh” lump crabmeat sold in a tub by your local fish store, not the pasteurized canned variety.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.”

Beef Tenderloin with Horseradish Cream on Crostade Makes 12 tea sandwiches Ingredients 12 sliced baguettes Olive oil for brushing 1/2 cup sour cream 2 tbsp horseradish (drained) 1 pinch of white pepper 8 oz thinly sliced tenderloin cooked medium rare Arugula leaves Divina roasted tomatoes (available at most supermarkets) Preparation Preheat grill pan to medium. Lightly brush the sliced baguettes with olive oil. Grill until golden crisp on both sides. Set aside to cool.

Mix sour cream, horseradish, and white pepper together in small bowl. Roll tenderloin slices and set aside.

To serve, lightly spread the croustade with sour cream mixture. Add Arugula leaf, rolled tenderloin, and dollop of sour cream on each side. Garnish with roasted tomato.

Bloody Mary Tomatoes with Jonah Crab Salad Shooters Serves 8–10 Bloody Mary Tomatoes Ingredients 1 lb multi-color heirloom cherry tomatoes, peeled, seeded, and cut into small dices 4 oz red onion, finely chopped 1 tbsp vodka 1/2 tsp Worchester sauce 1/2 tsp celery seed crushed 2 tbsp fresh lemon juice 3 tbsp fresh cilantro chopped 2 tbsp olive oil 1 jalapeno pepper, minced (seeds removed) Salt and pepper, to taste Preparation Mix tomatoes, onions, Worchester sauce, lemon juice, vodka, cilantro, celery seed, olive oil and jalapeno to form a salsa. Season with salt and pepper and marinate overnight in refrigerator in non-reactive bowl. Drain and spoon into individual shot glasses about one-half full.

Jonah Crab Salad Ingredients 16 oz lump crab meat (Jonah crab) 1 tbsp fresh chives, snipped Pinch of smoked paprika Juice of 1 lemon, to taste 4 oz microgreens Preparation Gently combine crabmeat, smoked paprika, and snipped chives and just a little of the lemon juice. Be careful not to break up large pieces of crab.

Place on top of the tomato mixture and garnish with microgreens.

Cucumbers with Spicy Smoked Salmon Tartare As an appetizer or entree, smoked salmon, prepared in different, attractive ways, is an imaginative choice for any spring garden party. The fish is a favorite of chef Max Hansen, author of Smoked Salmon, which celebrates the fish’s many wonders.

Serves 6 1 European cucumber Spicy Smoked Salmon Tartare 1/4 lb. sliced smoked salmon 1 bunch fresh cilantro 1 shallot, finely diced 1 large jalapeno chili, minced 1 teaspoon Asian chili paste with garlic Juice of 1/2 lime 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper To cut the cucumber: Trim and discard the ends of the cucumber. Score the skin with a fork in an attractive pattern or peel decoratively with a paring knife. Cut the cucumber into 1/2�-thick slices. You should have 18 pieces. Refrigerate until ready to assemble the canapes.

To make the spicy smoked salmon tartare: Cut the salmon slices into 1� squares. Fit the food grinder attachment of a stand mixer with a fine dish, then grind the salmon. (Or chop the salmon into fine dice by hand, using a sharp knife and cutting board.) Remove 18 cilantro leaves for garnish and chop the remainder.

In a bowl, combine the salmon and chopped cilantro with the remaining tartare ingredients except the salt and pepper. Using a large fork, mix well but do not overwork. Check the seasoning, adding salt and pepper to taste and chili paste as desired. Cover and chill for at least 1 hour before assembling.

To serve: Using a melon-baller, scoop out the seeds and soft flesh from a cut side of each cucumber piece, forming a rounded hollow and making sure to leave a solid bottom. Place a heaping teaspoon of the tartare mixture in each cup, and garnish with the reserved cilantro leaves. Arrange attractively on a platter.

Deviled Quail Eggs with Truffle Caviar Suggested serving: 2 per person Ingredients 12 quail eggs 4 hard-boiled chicken egg yolks 1 tbsp mayonnaise 1/4 tsp Dijon mustard Dash Tabasco sauce Salt, to taste 1 oz Tsar Nicoulai Truffle Caviar Preparation Rinse the quail eggs under warm water. Place in a saucepan and cover with cold, salted water.

Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry. Slice the tip (point) of the top of the quail eggs on a bias to create a surface for the Deviled yolk (referenced below).

Slice the rounded bottom of the quail egg straight across so the quail eggs will stand upright. (Do not cut too deep — just enough to have a flat surface on the bottom.)

Prepare the Deviled Yolk Mixture: Mash the chicken egg yolks in a bowl. Mix with mayonnaise, mustard, Tabasco sauce, and salt until well combined. Put yolk mixture into a small pastry bag or zip lock bag (cut a hole in one corner and create a piping bag). Gently pipe the mixture onto each quail egg to a small peak.

Garnish with truffle caviar, and arrange on a decorative cocktail tray.

Edward Stone’s Crab Cakes Serves 4 1 1/2 cups cornflake crumbs 1 lb fresh jumbo lump crab meat 1 1/2 tsp mayonnaise 1 1/2 tsp Old Bay Seasoning 1/3 tsp cayenne pepper 1 egg yolk 1 tbsp finely diced red bell pepper 1 tbsp finely diced yellow bell pepper 1 1/2 tsp chopped chives 1/2 jalapeno pepper, minced 2 tsp unsalted butter, softened To Prepare Preheat oven to 375°. Distribute cornflake crumbs on a rimmed baking sheet.

Combine all remaining ingredients except butter in a nonreactive bowl, and toss gently until well blended.

Form mixture into 8 cakes, no more than 3 inches thick; press cakes firmly so they hold together.

Dab each with a little butter.

Bake 8 to 12 minutes.

Fig Crostini with Pico Goats Cheese and Fig Jam Serves 4–6 Ingredients 5 or 6 slices of rye bread 5 oz fig jam 1 wheel of Pico (an aged, soft French goat cheese) or substitute with any brie-like cheese 5 large black mission figs, quartered Procedure Cut rye bread into 20 2” x 3” squares and lay out on a sheet pan.

Toast bread in a preheated 350°F oven until the bread starts to crisp slightly (about 4 min).

Remove from oven.

Spread fig jam onto the bread.

Place about a half-ounce of cheese on top the fig jam on each slice of toast.

Top each slice of toast with one piece of fig and place the toast slices back into the oven until cheese just starts to melt.

Source: Jamie Hollander Gourmet Foods, New Hope, Pa.

Fiori di Zucchine Ripiene con Mozzarella e Acciughe Fried Zucchini Flowers with Fresh Mozzarella and Anchovy Serves 4 Ingredients 12 Zucchini Flowers, trimmed.

5 oz. Mozzarella cut into sticks 6 Anchovy Fillets drained and halved Vegetable Oil (for frying) For Batter: ½ cup AP Flour ½ cup corn starch 1 egg, separated ¾ cup club soda Salt to taste To make the batter: Combine flour, salt, egg yolk, and add water to form a fairly runny mixture. Let stand for 30 minutes. Whisk egg white in a bowl and fold into mixture. Put aside.

Fill each zucchini flower with 1 stick of Mozzarella and ½ anchovy fillet. Close with toothpick.

Heat oil in large pot. Dip flour in batter and fry until golden brown.

Serve 3 flowers to a plate with warm Pomodoro sauce and fresh basil.

Goat Cheese Mousealline with Grilled Vegetable Tapenade and Fig Reduction.

This dish, by Chef Jason Hensle, kicked off the Seghesio Winemakers' Dinner at Salt Creek Grille in Princeton. The light appetizer was served with Seghesio's bright 2009 Pinot Grigio.

Parmesan Cup ½ cup of fresh grated Parmesan To Make Parmesan Cups: Lightly oil a large rimmed nonstick baking sheet Sprinkle 1/4 cup of the Parmesan cheese into a 6-inch mold on each side of the baking sheet.

Bake for about 3 minutes, until the Parmesan is melted and golden brown. Let the cheese rounds cool for about 30 seconds to firm up.

With a spatula, carefully lift each round off the baking sheet and drape it over an inverted 4-inchwide bowl. Let the cheese stand until cooled and crisp, about 2 minutes.

Goat Cheese Mousseline 4 ounces fresh goat cheese 1/2 ounce fine chopped shallot 1 Tablespoon minced fresh parsley, chives and thyme 1 Tablespoon heavy whipping cream Freshly ground pepper to taste

To make Goat Cheese Mousseline: Soften goat cheese in a mixing bowl with heavy cream.

Add shallots, parsley and pepper. Whip for approximately 6 to 8 minutes, until fluffy.

Pipe into parmesan cup.

Grilled Vegetable Tapenade 1 grilled red pepper, skin, seeds and ribs removed

1 slice of grilled eggplant 1 slice of grilled white onion ½ cup green olives 10 oil-packed sundried tomatoes, chopped 5 fresh basil leaves 1 minced fillet of anchovy 2 garlic cloves 1 tsp capers Pinch cayenne pepper Fresh ground black pepper 6 tbsp olive oil 2 tbsp water To make Grilled Vegetable Tapenade Lightly grill the pepper, eggplant, and onion over medium flame and chop.

Chop olives, sun-dried tomatoes, basil, anchovies, and garlic. Add capers, cayenne pepper. and black pepper and drizzle with olive oil and water.

Top goat cheese cup with tapenade.

Fig Reduction ¾ cup dried figs, roughly chopped 1 tbsp honey 1½ cups warm water ½ cup red wine 1 sprig fresh rosemary In a heavy-bottom sauce pot, steep chopped figs in water, honey, wine, and rosemary for 15 minutes over low flame. Puree all ingredients except rosemary sprig.

Drizzle over parmesan and goat cheese-filled cup

Grilled Ancho Chili Prawns with Watermelon & Heirloom Tomato Salad Makes 6 servings 12 10/20 Prawns (about 1.5oz each) Chili Paste 2 tsp Ancho Chili powder 1 tsp Spanish paprika ½ tsp white pepper 1 tsp sea salt 1 lemon. juiced 2 oz extra virgin olive oil Method Toast spices in dry sautÊ pan till aromatic By hand, mix spices with lemon juice, than slowly add oil Add salt, brush prawns with paste, marinate for 30 min.

Salad 2 cups heirloom tomatoes, med. dice 2 cups watermelon (yellow + Red), med. dice 1 cup garbanzo beans 1 red onion, med. dice 1 lemon, juiced 1 lime, juiced 1 oz extra virgin olive oil 2 oz Feta cheese, crumbled 20 basil leaves sliced Method Mix all ingredients together, adding cheese on top after plated Grill prawns and arrange on top of the salad

Italian Shrimp Cocktail 1 lemon, halved, plus 2 tbsp fresh lemon juice 1 cup white wine 1 medium Spanish onion, cut into quarters 2 tbsp Old Bay seasoning 3 ribs celery, roughly chopped 2 lbs fresh jumbo shrimp, peeled and deveined 1 cup thinly sliced Bermuda onion 3 tbsp extra-virgin olive oil 3 tbsp finely minced flat-leaf parsley ½ tsp kosher salt Freshly ground black pepper, to taste Zest of 1 lemon Ciabatta, sliced and grilled Fill a medium saucepan 2/3 full of water. Squeeze both lemon halves into pan, and put both pieces in as well. Add wine, Spanish onion, Old Bay, and celery, and bring to a boil. Add shrimp and simmer until just pink, about 5 minutes. Drain shrimp and rinse quickly under cold water.

Toss shrimp with Bermuda onion.

In a small bowl, whisk together olive oil, 1 tbsp parsley, salt, pepper, and 2 tbsp lemon juice.

Pour over shrimp.

Garnish with remaining parsley and lemon zest. Serve with grilled ciabatta slices for dipping.

Lettuce Rolls Battleship rolls can be made with lettuce leaves instead of nori. Use flexible leaves from Boston lettuce or leaf lettuce as ribbons, and small inner leaves from an iceberg as cups.

Makes 12 pieces Seasoned sushi rice (see Michael Schulson’s recipe) 4 frilly lettuce leaves, such as oak leaf 4 Boston lettuce leaves 4 small iceberg lettuce leaves Japanese soy sauce, to serve Hand Vinegar 1/4 cup rice vinegar 1 cup water toppings 3 oz. smoked fish, such as trout or haddock 1 bay leaf 1 tsp. sugar 3 oz. smoked salmon, finely chopped 1 tbsp. lemon juice 1/4 – 1/3 cup black lumpfish caviar 1 tbsp. caperberries or capers, drained?

Procedure Mix the hand vinegar ingredients in a small bowl and set aside.

Put the smoked fish and bay leaf in a saucepan, cover with boiling water, return to a boil, then simmer for 5 minutes or until cooked. Drain well.

Remove and discard the skin and all the small bones. Put in a bowl and flake finely with a fork.

Stir in the sugar and let cool.

Sprinkle the smoked salmon with lemon juice.

Cut a 1-inch wide strip crosswise from the top of the frilly leaves and Boston lettuce leaves.

Make a small cup, 3-inches in diameter, from the inner iceberg leaves.

Make 12 rectangular mounds of rice. Instead of wrapping in nori, wrap 4 in frilly lettuce leaves, 4 in Boston lettuce leaves, and 4 in iceberg lettuce cups. Put 1 to 11/2 tablespoons of fish flakes on top of the rice in the frilly lettuce.

Put about 1 to 11/2 tablespoons smoked salmon on the rice in the Boston lettuce, and about 1 to 11/2 tablespoons caviar in the iceberg cups. Top the smoked fish with a little caviar, the salmon with a caperberry or caper, and the caviar with a few flakes of smoked fish.

Arrange on a platter or small plates and serve with a small dish of soy sauce.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.”

Marinated Beef Sushi Beef tataki is very rare marinated beef served in the sashimi style. If you do not like very rare beef, cook the fillet in a preheated oven at 350° F for 10 minutes before returning it to the pan to coat with sauce.

Makes 18 pieces 2 tsp. peanut oil 10 oz. beef tenderloin, in one piece 2 tbsp. Japanese soy sauce 2 tbsp. mirin (sweetened Japanese rice wine) 2 tbsp. rice vinegar Seasoned sushi rice (see Michael Schulson’s recipe) Shredded pickled ginger, to serve Pickled Red Cabbage About 1/8 red cabbage ½ cup brown sugar ½ cup red wine vinegar ¼ cup water Procedure To make the pickled red cabbage, finely slice the cabbage, removing any large core pieces, and chop into 1-inch lengths. Place in a medium saucepan, then add the brown sugar, red wine vinegar, and water. Bring to a boil, reduce the heat, and simmer for 30 minutes.

Remove from the heat, let cool, and store in a sealed container in the refrigerator for up to 1 week, or in the freezer for three months.

To prepare the beef, heat the oil in a skillet and sear the beef on all sides until browned. Mix the soy sauce, mirin, and rice vinegar in a bowl and pour over the beef, turning the beef to coat.

Remove immediately from the heat and transfer the beef and its sauce to a dish. Let cool, cover, and refrigerate for 1 hour, turning once.

Divide the rice into 18 balls, each the size of a walnut, and shape into firm ovals.

Cut the beef in half lengthwise (along the natural separation line), then slice as finely as possible.

Wrap a piece of beef around the top of a rice ball and top with a little pickled cabbage or ginger.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.”

Minted Chicken Tea Sandwiches Makes 24 tea sandwiches Ingredients 12 slices homemade-type white bread Butter for spreading 2 cups chopped cooked chicken breast fillet 3/4 cup whole egg mayonnaise 2 tbsp lemon juice 2 tbsp chiffonade (thinly sliced) basil leaves 2 tbsp chiffonade mint leaves Sea salt and cracked black pepper, to taste Extra mayonnaise for spreading 1/3 cup finely chopped chives Preparation Spread one side of the 12 slices of bread with butter. Trim crusts off. Combine the chicken, mayonnaise, lemon juice, basil, mint, salt, and pepper. Divide between half the bread slices on the buttered side and top with remaining bread.

Cut into small triangles and brush one side with the extra mayonnaise. Press the mayonnaise side into the chives and serve.

Oyster Roll with Chili Cucumber A fresh raw oyster makes such an elegantly simple topping for sushi. Choose small oysters if possible—large ones will swamp a delicate roll.

Makes 20 pieces 2 sheets nori seaweed Seasoned Sushi rice Freshly squeezed juice of 1 lemon 20 fresh small oysters, shucked Chile Cucumber ½ cup white rice vinegar 2 tbsp. sugar 1 tbsp. mirin 1 3-inch piece of cucumber, halved, seeded, and cut into fine matchsticks 2 mild red chiles, halved, seeded, and finely sliced Procedure To make the chile cucumber, combine the vinegar, sugar, and mirin in a small saucepan and bring to a boil, stirring. Reduce the heat and simmer for 3 minutes. Remove from the heat and let cool.

Put the cucumber and chiles in a plastic bowl and pour over the cooled vinegar mixture. Cover and refrigerate for 24 hours.

When ready to assemble the rolls, put a sheet of nori, rough side up, on a rolling mat, a piece of plastic wrap, or a clean cloth, with the long edge toward you. Add half of the sushi rice and spread it out in a thin layer, leaving about ¾ inch of bare nori on the far edge. Lift the edge of the mat closest to you and start rolling the sushi away from you. You may need a little water along the far edge to seal it. Press the roll into an oval. Repeat with the remaining ingredients to make a second roll. Using a clean, wet knife, slice each roll in half, then each half into 5 even pieces, making 20 altogether.

Sprinkle lemon juice over the oysters. Top each piece of sushi with an oyster and a little chile cucumber, then serve.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.”

Pear and Sweet Potato Spears with Prosciutto and Sage Adapted from Mark Bittman in the Minimalist Easy recipes are big at our house, and simple crudités is always a favorite. We made this for Thanksgiving, and it was filling enough to be the main course. An excellent, healthy finger food to have at a holiday party.

-Lauren Johnson, Production Manager Sweet potatoes Sage Prosciutto (domestic or imported, depending on preference. For baking, I use domestic and imported for snacking).

Bosc Pears Preheat the oven to 350 degrees.

Wash and peel the sweet potatoes and cut them into spears about an inch thick (the number of sweet potatoes you will need will depend on how many people you’re making them for – figure about 1 ½ sweet potatoes for 2 people). Parboil them (do not over cook or they’ll fall apart).

Drain them and toss them gently in a little olive oil and salt.

Cut a Bosc pear into slices, about ¼ thick.

Lightly oil a metal baking pan.

Sandwich a sweet potato spear with a leaf of sage and slice of pear. Wrap it with a slice of prosciutto (you can use half a slice if the pieces are large). Do this for all the sweet potato spears.

Bake for about 15 minutes, until they start to sizzle. Finish them off by broiling them so the prosciutto gets nice and crispy (keep the oven door slightly open and keep a careful eye on them so that they don’t burn.)

Let them cool for about 15 minutes before serving.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add

one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.�

Sheep Cheese and Potatoes Tartellete Eran Wajswol, Valley Shepherd Creamery in Vernon Serves 10 Ingredients 2 tsp olive oil 4 Yukon Gold potatoes 2 tsp chopped parsley or oregano 1 clove garlic, sliced 1/3 cup freshly grated Shepherd’s Basket cheese salt, to taste freshly ground black pepper Preheat the oven to 400 degrees.

Heat the olive oil in an ovenproof, non-stick skillet over medium heat.

Peel the potatoes and cut them into very thin slices. Layer half of the potatoes in overlapping slices to cover the bottom of the pan.

Sprinkle with the oregano or parsley, garlic, cheese, salt, and pepper. Add the remaining potatoes in overlapping slices and sprinkle with salt and pepper again.

Cover the skillet with foil and place it in the oven and cook until the potatoes are tender, about 15 minutes.

Remove the skillet from the oven, remove the foil, carefully loosen the edges of the potatoes and turn the tart onto a plate or platter. Cut the tart into wedges and serve.

Sheepherder Bruschetta Eran Wajswol, Proprietor, Valley Shepherd Creamery Serves 4 Ingredients 8 1/2-inch thick slices of chewy, crusty country bread 3/4 cup extra-virgin olive oil 2 cloves garlic, split or crushed Salt and freshly ground black pepper, to taste 1/2 medium red onion, cut into thin rings 1 handful organic salad mix 1/4 cup fresh basil leaves, torn 1/2 lb Valley Shepherd cave-aged Oldwick Shepherd or Shepherd’s Basket sheep milk cheese 3 tbsp balsamic vinegar Toast bread in oven or over a fire. Rub with garlic. Moisten lightly with olive oil.

Sprinkle each slice with salt and pepper. Arrange on a baking sheet.

Preheat broiler. Set oven rack about 6 inches from heat.

Blend together onion, salad mix, and basil.

Cut cheese into thin slices. Divide the cheese among the slices of bread.

Top each bruschetta with several leaves and onion rings. Sprinkle liberally with olive oil, salt, and pepper. Place under broiler until greens wilt and cheese melts.

Remove from oven, sprinkle with balsamic vinegar. Enjoy either piping hot, warm, or at room temperature.

Shrimp Carioca

By Chef David Martinez, Union Restaurant & Bar Latino, Haverstraw, NY Serves 2 Ingredients: 6 medium shrimp, peeled 4 oz. watermelon, cut into finger-length pieces 1 oz. feta cheese Boston lettuce (or other lettuce) Honey cilantro glaze: 1/2 cup honey 1 1/4 cup balsamic vinaigrette 1 tsp. curry power 1 tsp. crushed red pepper 1 tsp. fresh garlic, chopped fine 1 tsp. fresh ginger, chopped fine 1 tsp. fresh cilantro, chopped fine

Combine the ingredients for the honey cilantro glaze and whisk together.

Marinate the shrimp for 5 minutes in the honey cilantro glaze.

Grill shrimp until golden.

Place 1 leaf of lettuce on each plate. Position the 4 watermelon finger squares on lettuce. Top with the grilled shrimp and crumbled Feta cheese. Drizzle with the honey cilantro glaze.

Shrimp Ceviche This ceviche is simple to prepare with all the ingredients easily found. Even those who are unsure if they like ceviche, love this one. In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't.

Be sure not to over puree the sauce, you want to keep it with a somewhat chunky texture. You should find the corn nuts in the snack aisle of the supermarket.

Serves 8 Ingredients: 4 Plum tomatoes 1 Red bell pepper 1/2 Red onion (w/skin on) 1 Jalapeno 2 Shallots (peeled) 2 Cloves of garlic (with skin on) 3T Extra virgin olive oil 1/4 cup tomato juice 4 Limes juiced 2 Fresh oranges juiced 1T Tabasco hot sauce 2T Ketchup 2T Cilantro 4 tsp Kosher salt, divided 3 qts. water 2T Pickling spices 1T Red pepper flakes 2 Lbs. large shrimp (21-25 ct.)

2 Lemons (cut in half) 2 Carrots peeled and roughly chopped 2 Stalks celery roughly chopped 1/2 Red onion roughly chopped

Preparation: Preheat oven to 450 degrees. Lightly oil a baking tray. Halve the tomatoes, red pepper, and jalapeno; place on the tray cut side down along with the red onion, shallots, and garlic. Place tray in oven and roast vegetables until skins are charred, about 30 minutes.

When vegetables are cool enough to handle, peel the red pepper, red onion, and garlic, leaving the skins on the tomato and jalapeno. Discard the seeds from the pepper and jalapeno. Cool vegetables completely. In the bowl of the food processor, grind the vegetables with quick on and off pulses to achieve a course chunky texture.

Stir in EVOO, tomato juice, orange juice, Tabasco, ketchup, cilantro, and 2 tsp salt. Keep sauce cold.

In a 4-quart pot bring water to a boil with pickling spices, pepper flakes, lemon halves, carrot, celery, onion, and 2 tsp salt. Peel the shrimp, leaving the tail section intact. Devein and butterfly the shrimp. Drop shrimp into the cooking liquid and cook for 2 minutes, or until shrimp becomes opaque. Drain and cool shrimp under cold water.

To serve, pour the sauce over the shrimp in a large bowl and mix well. Sprinkle the corn nuts over and serve immediately.

Shrimp Wontons Recipe by Chef James Laird, Restaurant Serenade Yield: approximately 16 wontons 1 cup peeled and deveined shrimp 1 teaspoon fresh ginger, peeled and minced 1 tablespoon fresh cilantro leaves, chopped 1 tablespoon fresh parsley leaves, chopped 1 teaspoon soft butter 1 egg white 1 clove fresh garlic, peeled and minced 1 lemon, juiced salt, pepper, and cayenne pepper to taste 16-20 wanton wrappers Place all ingredients except for wrappers in bowl of food processor and process until smooth.

Keep mixture cold until used.

Place 1 T of mixture in prepared wonton wrapper. Fold in half and seal.

Boil for three minutes. Remove and serve with Asian Glaze for dipping. (Recipe follows.)

Asian Glaze Yield: Approximately 2 ½ cups 8 pieces star anise 1 cinnamon stick 6 allspice berries 2 Thai chili peppers 2 cups sugar ½ water 1 teaspoon lemon juice 3 tablespoon soy sauce 2 tablespoon ginger purée 1 teaspoon cornstarch Grind all spices.

Combine sugar and water and caramelize over medium heat until it turns amber.

In a pan, combine the ground spices with lemon juice, soy sauce and ginger puree. Moisten the cornstarch with a little water and add to the mixture. Bring to a boil and remove from heat.

Add the cornstarch mixture to the caramelized sugar, bring to a boil and remove from the heat.

Slow-Cooked Squid Squid is delicious in sushi but can be tricky when raw because it does tend to be tough. If you braise it slowly, you end up with deliciously tender pieces.

Makes 24 pieces 8 oz. baby squid tubes, 3 inches long (about 12) 1 tsp. mirin (sweetened Japanese rice wine) 1 tsp. soy sauce 1/2 tsp. finely chopped fresh red chile 1/2 tsp. finely chopped garlic 1 tsp. grated fresh ginger 1 tbsp. finely chopped cilantro Seasoned sushi rice (see Michael Schulson’s recipe) 1 tbsp. black sesame seeds Baking sheet with sides or broiler pan Procedure Preheat broiler. Slice the cleaned squid bodies in half lengthwise and arrange on a baking sheet or broiler pan. Sprinkle with the mirin and soy. Set the tray at least 6 inches away from the broiler so the heat is not too fierce. Broil for about 8 minutes or until the squid turns opaque.

Remove and let cool.

Put the squid in a bowl and add the chile, garlic, ginger, and cilantro. Stir gently, cover, and let marinate in the refrigerator for 1 hour.

Divide the rice into 24 balls about the size of a small walnut. Top each rice ball with a piece of ?squid using the natural curl of ?the squid body to hold it securely. Sprinkle each with a few black sesame seeds, then serve.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.”

Smoked Fish Hand Roll This larger hand roll is still small enough to be held and eaten easily but also makes a great appetizer or lunch if you allow for 3 rolls per person. Choose any smoked fish, but make sure it is moist and soft.

Makes 18 pieces 1 small red onion, finely sliced 1 tbsp. rice vinegar 1/4 cup water 7 oz. smoked fish, such as trout, salmon, or eel 1 2-inch piece of cucumber 6 sheets of nori, about 8 x 7 inches Seasoned sushi rice (see Michael Schulson’s recipe) 1 tsp. wasabi paste (optional) 1 small carrot, finely sliced into thin strips 1 small red bell pepper, finely sliced into thin strips Japanese soy sauce Procedure Put the onion in a small saucepan with the vinegar and water. Bring to a boil, drain, and let cool.

Cut the smoked fish into strips, about 2 inches x 1/2 inch (you should have about 18 even pieces).

Quarter the cucumber lengthwise, scrape out the seeds, then cut into fine strips using a mandoline or vegetable peeler.

Cut each sheet of nori into 3 pieces (3 x 7 inches).

Put a piece of nori on a work surface with the long edge toward you and the rough side up.

Spread 1 small, heaping teaspoon of rice crosswise over the nori about one-quarter of the way in from the left edge. Smear with a little wasabi, if using. Top the rice with a piece of fish, a few strips of carrot, red bell pepper, cucumber, and a little red onion, pressing slightly into the rice to hold it firm while you roll.

Take the bottom-left corner of the nori and fold it diagonally so the left edge meets the top edge.

Continue folding the whole triangle. Arrange with the join downward on a serving plate. Repeat to make 18 rolls altogether.

Serve with soy sauce.

Seasoned Sushi Rice For the best sushi rice, Schulson says, “Use a rice cooker!” His recipe for seasoning the rice: ?One cup rice vinegar, one-quarter cup sugar, one tablespoon salt. “When the rice is ready, dump it in a big bowl or pot. This will help it cool down,” he says. “For every cup of cooked rice add one-quarter cup of the liquid. Fold it in gently. Do not over-mix or the rice will become too starchy. Let the mixture cool for about 30 minutes. It should be warm, not cold.”

Smoked Salmon on Sunflower Bread Makes 24 tea sandwiches Ingredients 1 1/2 lb smoked salmon 8 oz whipped cream cheese 1/4 cup sour cream 1 tbsp capers Zest of 1 lemon (use fine microplane) 1 tsp horseradish 1 tbsp fresh chopped chives 12 slices of Mestemacher sunflower seed bread, crust removed Seedless cucumber, thinly sliced 12 slices pickled sweet onion micro kohlrabi (garnish) Preparation Separate the slices of smoked salmon, cut each slice individually into small pieces and keep refrigerated covered with plastic until ready for use.

In food processor, combine cream cheese, sour cream, capers, lemon zest, horseradish, and chives. Pulse once or twice until all are well distributed. (Do not over-pulse, or the mixture will become too loose). Using a spatula, transfer to small bowl and refrigerate for about 30 minutes to chill.

Spread one side of each slice of sunflower bread with cream cheese mixture. Cut into triangles.

Top with cucumber, pickled onion, and salmon folded over. Garnish with micro kohlrabi.

Steamed Baby Clams with Chorizo and Garlic Bread Serves 4-6 as an appetizer 2 pounds baby clams [cockles from New Zealand or Manilas from Washington State work well] 4 oz. Chorizo 1 Tablespoon chopped shallots 2 cloves garlic, sliced 1 Tablespoon of chopped parsley ž cup of white wine 3 oz. plus 2 Tablespoons of butter Salt and Pepper To Taste Pinch of red pepper flakes Place 2 tablespoons of butter into a skillet over medium heat. When butter is slightly melted, add chopped shallots and sliced garlic. Cook until translucent.

Add chorizo and cook for two minutes. Then add baby clams, stir, and cook for 1 minute. Pour white wine over clams, raise the heat and cover skillet. Cook for about 4 minutes. Remove cover and check to see if clams are open. If not, continue cooking at lower heat until open. Add chopped parsley, salt and pepper, and red pepper flakes. Mix well and place in a large bowl to be served family style with garlic bread.

Garlic Bread Half loaf of crusty Bread [ country,seomilia or any Italian type] Âź cup olive oil 1 Teaspoon chopped garlic 1 Teaspoon chopped parsley Salt and pepper to taste Pinch of red pepper flakes Mix all ingredients and let sit for one hour. Slice bread into half-inch slices. Brush both sides of bread with olive oil mixture. Bake in 350 degree oven for 12 -15 minutes or until desired crispiness,or place onto a pre-heated grill and grill on each side until desired crispiness. Cut and serve with clams

Tomato Tart with Basil and Ricotta Forming the tart by hand, instead of confining it to a tart pan, gives it a rustic look well-suited to the colorful combination of creamy white ricotta, fragrant green basil, and tangy heirloom tomatoes.

Seeding the tomatoes prevents the bottom of the tart from getting soggy.

Ingredients 1 1/4 pounds Quick Puff Pastry or 1 (17.3-oz) package frozen puff pastry, thawed Flour for rolling out the dough 1 1/4 cups ricotta cheese 1/2 cup freshly grated Parmesan cheese 2 large eggs 3 tbsp minced fresh basil, plus chopped basil for garnish Kosher salt and freshly ground pepper 1/8 tsp freshly grated nutmeg 4 large tomatoes, preferably heirloom 1 tbsp olive oil Procedure Prepare and chill the dough as directed.

Preheat the oven to 375° F. Cut a piece of parchment paper to fit a 16-by-11-inch rimmed baking sheet. Turn the baking sheet over, and place the parchment on the underside. Roll out puff pastry on a lightly floured work surface to a 16-by-11-inch rectangle. (If using thawed puff pastry sheets, overlap sheets slightly before rolling.) Transfer the dough to the parchment paper.

Refrigerate the dough on the baking sheet for 15 minutes.

In a bowl, mix the ricotta, Parmesan, one of the eggs, minced basil, 1⁄4 tsp salt, 1⁄4 tsp pepper, and nutmeg. Set aside.

Using a serrated knife, slice the tomatoes into rounds about 1⁄2-inch thick. Shake out the majority of the seeds (don’t worry if a few seeds remain). Place on paper towels to drain briefly.

Season the tomatoes with salt and pepper.

Remove the pastry from the refrigerator. Using a pizza wheel, trim the rough edges from the pastry. Using the tip of a small sharp knife, score a 1-inch border inside the edges of the pastry, taking care not to cut through the pastry. Score the border with diagonal marks about 1 inch apart. Pierce the pastry inside the border with a fork. Spread the ricotta mixture evenly inside the

border, then top with the tomato slices. Drizzle the olive oil over the tomatoes and filling. In a small bowl, beat the remaining egg. Lightly brush the pastry border with some of the egg.

Bake until the pastry border has risen and is golden brown (25–30 minutes). Let cool for 3–5 minutes. Cut the pastry into 8 equal pieces. Transfer to a serving platter, sprinkle with chopped basil, and serve warm.

Appears with permission from Williams-Sonoma Breakfast Comforts. Recipe by Rick Rodgers. © 2010 by Weldon Owen Inc. and Williams-Sonoma Inc.

Quick Puff Pastry

Makes about 2 1⁄2 lb (1.25 kg) 2 cups (1 lb/500 g) unsalted butter 2 cups (10 oz/315 g) unbleached flour 2⁄3 cup (3 oz/90 g) cake flour 1 teaspoon fine sea salt 1 cup (8 fl oz/250 ml) ice water Cut the butter into 1⁄2-inch (12-mm) cubes and spread on a baking sheet. Freeze for 30 minutes.

In the bowl of a stand mixer, combine the unbleached flour, cake flour, and salt. Add the chilled butter and toss to coat with the flour mixture. Place the bowl on the mixer and fit with the paddle attachment. Mix on low speed until the butter cubes are about half their original size, 1–11⁄2 minutes. Add the ice water and mix just until the dough comes together into a very moist mass.

Turn the dough out onto a floured work surface and pat into a rectangle. Dust the top of the dough well with flour. Roll out into a 16-by-8-inch (40-by-20-cm) rectangle, with the short side facing you. Using a pastry brush, gently brush off the excess flour from the surface of the dough.

Fold the bottom third of the dough up, then fold the top third of the dough down over it, as if folding a letter. Rotate the dough a quarter turn, with the folded side to your left, and repeat the process again, rolling the dough into a 16-by-8-inch (40-by-20-cm) rectangle, and folding it into thirds. Turn again and repeat the rolling and folding a third and fourth time, being sure to brush off the excess flour before folding. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Roll and fold the dough twice more. Rewrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Place the dough on the work surface, again with the short side facing you. Using a large, sharp knife, with a single push without rocking the knife back and forth, cut the dough in half horizontally.

Wrap each dough half in plastic wrap and refrigerate for at least 1 hour or up to 2 days before using. (The dough can be frozen, overwrapped with aluminum foil, for up to 2 months. Defrost it overnight in the refrigerator. If the dough is still very hard, let it stand at room temperature for about 10 minutes. Then pound the dough, vertically and horizontally, with the rolling pin until it is pliable but still cold.)

Appears with permission from Williams-Sonoma Breakfast Comforts. Recipe by Rick Rodgers.

Copyright 2010 by Weldon Owen Inc. and Williams-Sonoma, Inc.

Tuna and Cucumber Salad Canapés 2 hothouse cucumbers 2 oz of sushi-quality tuna 1 T mirin 4T sushi vinegar 1 T soy sauce 1 tsp wasabi powder mixed with water to form a paste Combine mirin, vinegar, soy sauce and wasabi paste in a bowl. Dice one cucumber into ¼” cubes. Cut the other cucumber into 3/4 “ slices. Take out a small amount of the center of each slice to form a cup to hold the tuna filling. Dice tuna into cubes, slightly larger than the cucumber cubes. When ready to serve, toss diced tuna and cucumber with vinegar mixture, Spoon into cucumber slices.

Tuna Tartare with Crispy Rice Crackers This recipe comes from Michael Schulson, partner and chef at Izakaya at the Borgata Hotel, Casino, and Spa. Serves 4 1 cup mayonnaise 1 tsp sesame oil Juice of 1 lime ¼ cup sriracha (Thai hot sauce) 1 cup cooked sushi rice 3 sheets nori Black and white sesame seeds 8 oz minced tuna 4 medium scallions, diced Salt and white pepper, to taste 8 slices jalapeños, for garnish 8 slices red chiles, for garnish Microcilantro, for garnish In a bowl, mix together mayonnaise, sesame oil, lime juice and sriracha. Set aside.

Lay cooked rice onto sheet of nori and press it until it’s evenly distributed. Repeat on both sides of nori and with each sheet. Sprinkle rice with sesame seeds. Fry rice-covered nori sheets at 350°F until crispy. Remove sheets from pan and cut into 1-inch squares.

Mix tuna with ½ diced scallions and sriracha mixture. Season with salt and pepper.

Top each cracker with tuna mixture and garnish with remaining scallions, jalapeños, chiles, and microcilantro.

Wasabi Crab Spread Phillips’ hot, crunchy, spicy, sweet Wasabi crab spread is an ideal dip to serve with vegetables, perfect as the filling for lettuce wraps, or delicious served on top of crackers. It’s easy to make, satisfying, flavorful, and high in protein.

Ingredients: 1 container (16 oz. )Phillips ™ Claw Crab Meat 1/2 c. Light mayonnaise 4 tsp. grated sushi wasabi (paste) 4 oz. (1/4 lb) snow peas 8 oz.(1/2 lb) baby carrots Recipe: In small serving bowl, blend mayonnaise and wasabi paste together and fold in crab meat. Chill until ready to serve with raw veggies or crackers. It makes a great dip or roll up wrapped in lettuce. Can be stored in a refrigerator for up to 48 hours.

Mai n Course

Balsamic Chicken with Pears Serves 4-6 In this recipe, the balsamic vinegar not only tenderizes the chicken to a buttery consistency, but also lends a sweet-and- sour taste to the sauce. The cherries add a splash of color and sweetness that makes this dish appealing to even the pickiest eaters.

6 boneless, skinless chicken breast halves salt freshly ground black pepper 1 shallot, chopped 2 pears, peeled, cored and sliced 1 cup chicken stock 1/4 cup balsamic vinegar 2 tablespoons sugar 2 teaspoons cornstarch 1/2 cup dried cherries Rinse the chicken under cold running water and pat dry with paper towels. One at a time, place the chicken breasts between 2 sheets of plastic wrap. Using a meat mallet, carefully pound the breasts to a uniform thickness of about 1/2 inch. Season on both sides with salt and pepper.

Heat a large sauté pan over high heat and add the oil. When the oil is hot, add the chicken and sauté, turning once, for 3-4 minutes on each side until golden brown. Transfer to plate and cover to keep warm. To the same pan, add the shallot and sauté over high heat for 2 minutes until soft.

Decrease the heat to medium and add the pears. Continue sautéing, stirring occasionally, for 3 to 4 minutes until the pears are soft and golden brown.

To prepare the sauce, combine the stock, vinegar, sugar and cornstarch in a small bowl. Pour over the pear mixture and add the cherries. Increase the heat to high and simmer, stirring frequently, for 6-8 minutes until sauce thickens slightly. Return the chicken and any juices to the pan. Bring the mixture back to a simmer and decrease the heat to medium. Cook for 10 minutes until the chicken is cooked through and no longer pink, then taste and adjust the seasoning if necessary.

Place the chicken on a warmed large platter. With a slotted spoon, mound the fruit over the top.

Spoon the sauce over the fruit and around the breasts. Serve immediately.

Boeuf Bourguignon with Pappardelle and Lardons Dominique Filoni, Executive Chef, Avenue Restaurant, Long Branch Red Wine Reduction 1 bottle red wine, such as cabernet 1 cup diced (1/2 inch) onions 1 cup sliced (1/2 inch), peeled carrots 1 cup sliced (1/2 inch) leeks, white and light green parts only 1 cup sliced (1/4 inch) shallots 1 cup sliced (1/4 inch) button mushrooms and/or stems 3 thyme sprigs 6 Italian parsley sprigs 2 bay leaves 1/2 tsp black peppercorns 3 large garlic cloves, skin left on, smashed.

Combine all ingredients for the wine reduction in a large, heavy bottomed ovenproof pot large enough to hold the meat in a single layer.

Bring to a boil, lower heat and simmer until the wine is reduced to glaze, about 50-60 minutes.

Strain the liquid and reserve.

Beef 2 3/4 lbs boneless short ribs (about 1 inch thick) 1 cup diced (1/2 inch) yellow onions 2/3 cup sliced (1/2 inch), peeled carrots 1 1/2 cups sliced (1/2 inch) leeks, white and light green parts only 3 thyme sprigs 3 Italian parsley sprigs 2 bay leaves Kosher salt Canola oil About 4 cups veal stock Cut the meat to 1 ½ inch by 1 inch-thick chunks.

Line a baking sheet with paper towels. Season the meat with salt and pepper. Heat 1/8 inch of Canola oil in a sauté pan and brown the beef in small batches. Make sure not to crowd the beef in the sauté pan so the beef does not steam-cook and will brown properly, about 5 minutes on each side. Transfer to the baking sheet and proceed with the next batch.

Preheat oven to 350 degrees Add the onions, carrots, leeks, garlic, thyme, parsley, and bay leaves to the reserved red wine reduction and toss together Cut a piece of cheesecloth large enough to cover the length and width of the pot. Wet it and wring it dry and lay it gently over the vegetables to form a nest for the meat. (The cheesecloth will allow the liquid to flavor the meat but prevent the herbs and vegetables from clinging to it).

Place the short ribs on the cheesecloth and add enough stock to come up just to the top of the meat.

Bring the liquid to a simmer over medium high heat. Cover the meat with a parchment lid (parchment paper with a hole in the middle that covers the contents of the pot) and with the pot lid. Place in the oven and reduce the heat to 325F. Braise the beef for 1 ½ to 2 hours, or until the meat is very tender.

When meat is cooked, transfer it to an ovenproof pot or a big enough container to hold all the meat and the sauce.

Remove and discard the cheesecloth, then strain the braising liquid and bring to a boil. Skim off the fat that rises to the top. Reduce the sauce by almost half or until you have a sauce consistency and not a stock. Strain the liquid again over the beef.

Let it cool, cover and refrigerate for at least 1 day, or up to 3 days.

Potatoes 8 ounces fingerling potatoes 2 thyme sprigs 1 bay leaf 2 garlic cloves, skin left on, smashed 1 tbs Kosher salt 1/4 tsp black peppercorns Carrots 16 round French baby carrots or other baby carrots 4 thyme sprigs 2 bay leaves 2 garlic cloves, skin left on, smashed

1 tbs Kosher salt 1 tsp black peppercorns Bacon and Mushrooms: 4 ounces slab bacon, cut into 24 lardons about 1 1/2 inches long and 3/8 inches thick 32 small button mushrooms 2 tbs unsalted butter Kosher salt ground black pepper Cippolini Onions: 12 oz. medium Cippolini onions, peeled 1 bay leaf 12 black peppercorns 1 thyme sprig Kosher salt Pappardelle: 1lb. pappardelle 1 Tbsp butter Kosher salt Ground black pepper 1 tsp sliced Italian flat parsley Preheat oven to 375 degrees.

For the Potatoes: Put the ingredients in a pot with the potatoes. Cover with water for at least an inch over the potatoes and bring to a boil. Turn the heat down and simmer until the potatoes can be pierced easily with a paring knife. Discard the seasonings and slice the potato lengthwise in half. Set aside.

For the Carrots: Put the ingredients in a pot with the carrots. Cover with water for at least 1 ½ inch over the carrots and bring to a boil. Turn the heat down and simmer until the carrots can be pierced easily with a paring knife. Discard seasonings and set aside.

For the Lardons: Spread the lardons in a single layer in a non-stick baking pan and place in the oven. After about 10 minutes, stir the lardons and return to the oven for another 5 to 10 minutes, or until they are browned. Remove from the oven and drain on paper towels.

For the Mushrooms: Trim away the stems of the mushrooms. Heat the butter in a large skillet

until it has melted and the foam has subsided. Add the mushrooms, reduce the heat to medium low, season with salt and pepper to taste, and cook gently, tossing often, until the mushrooms are lightly browned and tender throughout, 2 to 3 minutes. Set aside.

For the Cippolini onions: Place the onions in a saucepan that will hold them in a single or double layer, add cold water to cover them by 1 inch, and season the water with the bay leaf, peppercorns, thyme, and a pinch of salt. Bring to a boil, then reduce the heat and simmer gently for 10 to 15 minutes, or until the onions are tender when pierced with a paring knife.

Drain off all water and/or fat from each ingredient.

For the Pappardelle: Fill a large stockpot with water. Add 1 teaspoon of salt per gallon of water used. Salt will make the pasta taste better and won't appreciably increase the sodium level of your recipes. Cover the pot with a lid, and bring the water to a rolling boil. Measure the pasta you need, and add this to the water, stirring occasionally. Pasta generally doubles in size when cooked, so remember 1 cup uncooked = 2 cups cooked. Start timing when the water returns to a boil. Generally pappardelle cooks in 6-8 minutes and should be al dente, firm yet tender, with a tiny core in the middle. Drain the pasta into a colander, placed into your kitchen sink, shake off excess water, and rinse the pasta under cold water. It could be stored for up to 1-3 days in a plastic container in your fridge.

NOTE: For this recipe use 2 to 3 oz of cooked pasta per person. If made ahead of time, reheat just before serving and finish by tossing the pasta in a pot with butter, seasoning, and fresh parsley.

To Complete and Assemble Preheat oven to 250 degrees.

Place the container with the beef in the oven for a few minutes -- just enough to liquefy the sauce. Remove from oven and turn the oven up to 400 degrees. Carefully remove the pieces of beef to a deep ovenproof sautĂŠ pan. Strain the liquid over the beef.

Place the pan in the oven and warm the beef for about 5 minutes, basting occasionally with the cooking liquid.

Add the potatoes, carrots, mushrooms, and onions and toss gently. Return to the oven for an additional 5 to 10 minutes or until the vegetables and meat are hot.

Meanwhile, rewarm the lardons in a small skillet.

Remove the sautĂŠ pan from the oven and gently toss in the parsley.

Place the 2-3 oz. of pasta in an individual serving bowl and with a slotted spoon divide the meat and vegetables among the bowls and spoon some of the sauce over each serving.

Distribute the lardons among the plates and sprinkle with fleur de sel.

Bow Tie Pasta and Peas This is a simple and fun dish to prepare. Pick up a loaf of rustic Italian bread and make a simple salad. It doesn't take long to prepare this dish, but it’s full of amazing flavors. I am really big on bringing back the family dinner so if possible be sure to share this dish with your family and friends!

--Daniel Mancini

2 tablespoons of extra virgin olive oil 1/4 cup chopped onion 4 garlic cloves, sliced thinly 1 cup sliced fresh mushrooms 1 can Italian whole plum tomato (usually sold in 28 ounce cans) 1 cup frozen peas 1 pound of bow tie pasta grated romano cheese In a large skillet, heat the olive oil. Add the onion and garlic. SautĂŠ until translucent, then add the can of tomatoes. Cook on medium heat for 20 min, stirring every 5 min.

After the 20 minutes, using a fork, crush the tomatoes in the pan to a chunky consistency. Add the mushrooms and continue to stir over medium heat for 5 min. Turn off the heat.

Cook pasta according to package directions. Just before the pasta is done, put the frozen peas into the pot with the pasta and boiling water and let it sit for 1 minute. Drain the pasta and turn the heat to medium under the sauce and pour the pasta and peas into to the sauce. SautĂŠ for 2 min to infuse the sauce into the pasta.

Drizzle some extra virgin olive oil over the pasta and sprinkle on some grated romano cheese.

Serve directly from a skillet or transfer to a serving dish.

Braised Rabbit Barolo Braised Rabbit with Asparagus, Cippoline and Mushrooms, With Ricotta Cheese Gnocchi Braised Rabbit (Serves 4) 1 Whole rabbit, cut into pieces 2 oz. canola oil 1 large carrot, peeled and chopped 3 celery stalks, cut into pieces 1 large Spanish onion, chopped 4 cloves peeled garlic 1 cup canned tomatoes 1 cup Barolo 4 bay leaves 1 bunch thyme 2 sprigs rosemary 5 cups veal stock 1 cup cippoline onion 1 cup wild mushroom 1 cup asparagus tips, blanched Preheat oven to 350 degrees.

Heat a heavy bottomed pan on medium-high heat. Season the rabbit legs and saddle generously with salt and pepper. Add the oil to pan and sear the rabbit on all sides until golden brown.

Remove and set aside.

Keep the pot over heat and add the carrot, celery, onion, and garlic and cook until ingredients have caramelized. Deglaze with the red wine. Add the tomatoes, herbs, rabbit, roasted bones and trimmings, and stock and bring to a simmer. Cover and place the entire pot in the oven.

Cook until the rabbit meat begins to pull away from bone (approximately 2 hours). Remove the pot from oven and remove rabbit meat. Pull the meat from the bones. Use care as rabbit bones are fragile and some are very small. Set meat aside.

Strain the cooking liquid and skim any fat off the top. Place the liquid back in the pot and reduce by half and set aside.

Ricotta Cheese Gnocchi

2 cups whole-milk ricotta (1 pound) 2 large eggs, lightly beaten 1 1/2 cups grated reggiano cheese 1/4 teaspoon grated nutmeg 1 1/4 cups all-purpose flour 1/2 stick unsalted butter 3 tablespoons chopped chives Stir together ricotta, eggs, 1 cup cheese, nutmeg, chives, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form soft, wet dough.

Shape dough on a floured surface into 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a floured parchment-lined baking sheet.

Cook gnocchi in small batches in a pot of boiling salted water. They generally take 4 minutes per batch and will float to the top when they are cooked. Lift out with a slotted spoon and drain in colander.

Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

In separate pan, sautĂŠ Cippoline onions until al dente. Add blanched asparagus and mushrooms; add reduced stock and Rabbit meat. Toss mixture with gnocchi; season to taste. Serve immediately.

Braised Short Ribs with a Tawney Port Wine Demi Glace

By Bob Belt, Executive Chef at the Salt Creek Grille This comforting dish appears on Salt Creek Grille's specials menu every Sunday night, served with mashed red-skinned potatoes and seasonal vegetables.

1/2 cup olive oil 1/2 cup peeled garlic cloves 2 qt. chicken broth 1 lb. carrots, medium dice 1 bunch celery, medium dice 1 lb onion, medium dice 2 cups flour 2 qts, tawny port wine Salt and black pepper 8 lbs bone-in short ribs Add the olive oil to a large saute pan. Caramelize the carrots, celery, and onion over mediumhigh heat. Put vegetables aside.

Season the flour with salt and pepper and dredge the short ribs. Brown the ribs in the same pan used for the vegetables.

Add the vegetables to a large roasting pan. Put the browned short ribs on top of the veggies, bone side down. Add salt and pepper, the port wine, garlic cloves, and chicken broth to the roasting pan. The liquid should almost but not quite cover the meat.

Wrap roasting pan with plastic wrap and then tinfoil to create a good seal. Braise in a preheated 250 degree oven for 8 hours.

Remove from the oven and let stand for 30 minutes.

For Demi Glace Strain cooking liquid into a saucepan.

Bring to a boil, then reduce heat and simmer. Simmer the sauce until it's slightly reduced and thickened.

Strain twice through a fine-mesh strainer. Taste, adjust seasoning. Serve with short ribs.

Serving Suggestion Serve over homestyle mashed potatoes with a side of vegetables. Ladle sauce over the ribs generously.

Branzino Marinato alla Griglia con Gamberi

“I chose the Mediterranean Sea Bass not only for its superb flavor and texture, but also for its excellent grilling ability, which I thought would be perfect for the summer months,” says Dorrler, who worked on a farm while growing up in Flemington. “Another reason for choosing this fish is its versatility, as it would pair well with a simple salad and/or most seasonal vegetables.”

Serves 4 Marinade: 5 T Olive Oil 1 Sprig thyme 1 Bay Leaf For the Fish: 4 Branzino (400-600 grams each, butterflied and cleaned. Rainbow Trout is a good substitute if Branzino is unavailable) 1/2 lb. Laughing Bird Shrimp or any high-quality white shrimp, peeled and deveined 1 bunch broccoli rabe, blanched and cut in 1-inch pieces 2 cloves garlic, whole 2 oz. black olives, pitted and chopped 1 tomato, diced chili flakes to taste 2-3 T olive oil Salt and Pepper Marinate the fish in a non-reactive glass bowl with olive oil, thyme, and bay leaf for up to 1 hour. Pre-heat grill to high heat. Rub grill grates with an oiled towel to prevent sticking. Shake excess oil off of fish and place fish on grill, flesh side down, in 10 o’clock to 4 o’clock positions.

Cook approximately 2 minutes and then rotate fish to face 2 o’clock and 8 o’clock. Cook approximately 2 minutes more. Flip the fish over, so skin side is down. Cook 2 minutes longer.

Remove fish from grill and keep warm.

In sautĂŠ pan over high heat, add oil and garlic. Cook until lightly browned. Remove and discard garlic. Add broccoli rabe, chili flakes, tomato, olives, and shrimp. Cook until shrimp are bright pink, about 3 minutes. Season with salt and pepper. Place fish on plate and top with broccoli rabe and shrimp mixture. Drizzle with olive oil. Serve.

Chicken Bastilla Scott Snyder Chef/Owner Boulevard Five72 Serves 6 Chicken Filling 2 Cornish Hens 2 Onions, med dice 2 tsp salt 1-1/2tsp White Pepper 1T Ground Ginger 3 Sticks Cinnamon 1tsp saffron 1tsp Turmeric 2oz Olive Oil 1c Chicken Stock 8 Eggs Almond Filling 1-1/2c Almonds, Sliced and Blanched 1/4c Powdered Sugar 1T Orange Flower Water 1lb Phyllo Dough 1/2c Melted Butter 1 Egg Yolk Tools needed Pastry Brush 12"x4" Cake Pan Chicken Filling Cut hens into 4 pieces and remove skin Heat up heavy bottom stew pot. Add olive oil, onions, and spices.

Cook till onions are soft and the smell of spice fills the room.

Add chicken stock and hens. Bring to a simmer, cover, and braise for about 35 min. or till chicken falls off the bone. Take off heat. Let stand till cool.

Take out chicken and cinnamon sticks. Pull meat off the bone and set aside.

Reduce remaining sauce by half (should have 1/4 cup when finished) Crack and whisk eggs, then pour eggs into sauce and cook until it starts to thicken. Remove mixture from pan and cool.

Almond Filling Place almonds on sheet pan and toast in a 350 degree oven for 7-10 min. till golden. Cool.

When almonds are cool, put them in a food processor + pulse with powdered sugar and orange flower water till small and granular.

Assembly To assemble pie, you are going to have several layers.

From Bottom to top, they go in this order: Phyllo | Chicken | Egg Mixture | Phyllo | Almonds | Phyllo | powdered sugar & cinnamon Brush cake pan with melted butter.

Place overlapping Phyllo sheets to cover the bottom and drape over the side, so it is long enough to cover the top of the first layer (6-7 sheets). Then put 1 sheet on bottom to cover and brush each layer with melted butter.

Place chicken on bottom, then top with egg mixture.

Cover with one sheet of Phyllo. Brush with butter.

Cover with an even layer of almonds, then a layer of Phyllo and brush with butter.

Pull draped Phyllo over top, brush with butter.

Place 4 layers of dough on top, brushing each with butter and tucking in the edges to the inside of the cake pan. Brush with butter, then beaten egg yolk wash.

Bake in 350 degree oven 30-45min. till golden brown and crispy.

Transfer from pan onto serving platter, and generously sift powdered sugar and ground cinnamon on top. Cut and serve in wedges (like a pie).

Chicken Paella with Sausage and Olives From So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger (John Wiley & Sons) This luscious dish of moist golden rice studded with juicy chicken, smoky sausage, and mouthwatering olives is a heartwarming meal that has both down home and upscale appeal. It is deceptively easy to make and reheats well, in case you're lucky enough to have leftovers Makes 4 Servings Ingredients 1 T plus 2 tsp olive oil 3 oz chorizo sausage, casings removed, sliced into 1/4 inch rounds 1 lb skinless, boneless chicken thighs, cut into 1 inch pieces 2 cloves garlic, minced 2 ½ cups low-sodium chicken broth 1 10-oz package frozen peas 1 medium onion, chopped 1 cup uncooked white rice 1 large ripe tomato, chopped ¼ cup sliced green Spanish pimento-stuffed olives ½ tsp salt ½ tsp freshly ground black pepper ¼ tsp ground turmeric Small pinch of saffron threads Preheat oven to 375 degrees. Heat 1 T olive oil in a large, heavy skillet over medium-high heat (use a skillet that has a cover). Add the chorizo and cook, stirring occasionally, until browned, about 3 minutes. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer the chicken and chorizo to a plate.

Heat the remaining 2 tsp olive oil in the skillet. Add the onions and cook, stirring, until softened and translucent, 3-5 minutes. Add the garlic and cook, stirring, for 1 additional minute. Return the chicken and chorizo to the skillet and add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron. Bring to a boil, cover, and transfer to oven. Cook until the rice is tender and the liquid is absorbed, 25-30 minutes.

Cilantro Lime Beef With Chili Roasted Potatoes For the Beef 1 cup cilantro, chopped 8 cloves garlic, chopped 1 cup olive oil Juice and zest of 10 limes 2 oz chili powder 2 oz cumin 1 tbsp cinnamon 1 oz pepper ½ oz salt 1 whole beef tenderloin, cleaned Blend herbs, liquid, and spices and rub all over beef. Marinate overnight. Sear beef on a charcoal grill (or in a hot pan) on all sides. Roast in the oven at 350 degrees for 20 to 30 minutes, until the internal temperature reaches 140 degrees. Turn meat ¼ turn every 10 minutes so the juices distribute evenly. Remove from oven and allow to cool.

For the Potatoes 1½ lb small red potatoes 1½ lb fingerling potatoes ½ cup olive oil ½ oz cumin 4 cloves garlic, sliced 1 oz chili powder Salt and pepper, to taste Quarter potatoes and place in a bowl. Add remaining ingredients and mix well. Spread on a baking sheet and roast in a 350 degree oven, stirring frequently, until browned and fork-tender.

Season with salt and pepper.

For the Pesto 4 oz pine nuts, toasted 8 cloves garlic, roasted 3 cups cilantro, washed and dried Salt and pepper, to taste ½ cup olive oil Purée garlic and pine nuts in a food processor until smooth. Add cilantro and season with salt

and pepper. Slowly add oil until purĂŠed.

To Serve Slice beef and arrange on a platter around potatoes. Serve sauce in a separate bowl. This dish can be served hot, cold, or room temperature.

Clams with Potatoes & Lemon Thyme Broth Serves 4 48 clams* 8 red bliss potatoes, size “B,� quartered, blanched in boiling water about 8-10 minutes, and drained (reserve but don't cool) Zesty Lobster Broth Place the clams in a large pot and add the Zesty Lobster Broth. Add the blanched potatoes, cover, and simmer 3-5 minutes. Stir and simmer until all clams are opened. Remove clams with a slotted spoon into 4 bowls, pour broth with potatoes over clams and serve with baguette slices, lightly toasted. *Buy fresh Manilla clams (tap the clams to check freshness). If Manillas are unavailable, you may substitute little necks. Place clams in ice water with 1/2 cup corn meal and let stand for an hour. The corn meal will stimulate the clams to open slightly to feed, and they will purge themselves of sand.

Cod with Celtuse, “Stuffing” Purée, Clams, and Japanese Pumpkin Vinaigrette

Serves 2 Pumpkin Vinaigrette Japanese pumpkin (available at Asian markets) 2 tbsp olive oil 1 tsp minced shallot 2 tsp apple cider vinegar 1 tbsp pumpkinseed oil Pumpkin seeds, toasted and chopped (to taste) Scallion(s), sliced (to taste) Salt and pepper (to taste) Lightly sauté pumpkin in olive oil and cool. Mix other ingredients, and add pumpkin.

Stuffing Purée 1/3 large baguette, cubed 2 cloves garlic 1 stalk celery 1/2 onion 4 cremini mushrooms 2 cups chicken stock 1 sprig thyme 1 leaf sage 1/2 stick butter Sauté vegetables in butter. Add herbs and cubed bread. Brown. Add chicken stock. Simmer until stock is reduced by half. Purée in blender.

Clams 12 clams

1 shallot 1 clove garlic 1 tbsp butter 1/3 cup white wine Steam clams with shallot, garlic, butter, and wine. Reserve clams; strain juice and reserve.

Celtuse Peel and slice celtuse thin using a mandolin (or cut broccoli into thin slices). Blanch in reserved clam liquid.

Cod Season 2 cod filets with salt and pepper. Sear in a hot pan until brown. Turn fish over and finish in a 450 degree oven for no more than 7 minutes.

Crab Fried Rice Lots of people don’t know what to do with that leftover white rice from the Chinese takeout place. I have the solution: Make fried rice.

It’s actually better done with white rice that has been cooked the day before. That allows the rice to dry a little, and it won’t stick to the pan. --Michael Schulson, partner and chef at Izakaya at the Borgata Hotel, Casino, and Spa Serves 4 2 cups rice ½ cup grapeseed oil 1 cup crabmeat 4 eggs ½ cup chopped scallions 1 green Thai chile 1 tomato, cut into ¼-inch dice 20 leaves cilantro, chopped ½ cup crispy fried shallots (buy them) ¼ cup sake Salt and white pepper, to taste In a pot, bring 20 oz water and rice to a boil and then lower to a simmer and cook for 20 minutes (or follow package instructions). Fluff rice with a fork and lay it on a tray to cool.

In a wok or a big pan, heat ½ the oil until it starts to smoke. Add crab and cook until golden and pan starts to smoke. Add two eggs and scramble them, making sure not to shake pan too much (that would cause the pan to cool down, resulting in inferior flavor). Add scallions and cook for 1 minute. Add rice and press it down in the pan to get it toasted. After 2 minutes add remaining ingredients and cook for about 4 minutes, stirring frequently. (You add the sake to help steam the rice, helping the rice to open up.) Season with salt and pepper.

In a nonstick pan, cook remaining eggs, sunny-side up. Keep the yolks runny.

Place rice mixture in a large bowl and top it with sunny-side-up eggs. (The eggs on top are such a great treat. It makes the dish look beautiful, and when you crack the yolks, they drip into the rice and add a wonderful flavor.)

Notes: This dish works just as well without crab. You could substitute shrimp or duck. You also can add fresh seasonal vegetables, with or without the protein.

Crab Spaghetti with Chile Mussels In the warm weather, take this delicious yet simple dish out of the kitchen and onto your backyard grill. And, if mussels or crab aren’t your favorite, pick up any other seafood you like.

Serves 4 ½ cup olive oil 1 onion, chopped 2 garlic cloves, crushed and chopped 1 14-oz can chopped tomatoes 2/3 cup white wine 1 mild red chile, seeded and finely chopped 1 lb spaghetti, fresh or dried 1 lb cleaned mussels 1 cup fresh crabmeat Juice of 1 lemon 1 bunch flat-leaf parsley, coarsely chopped salt and pepper to taste Heat half the olive oil in a cast iron pan on the grill over medium-high heat. Add the onion and garlic and cook until softened and translucent but not brown.

Add the tomatoes, wine, chile, and salt and pepper. Mix well, bring to a boil, and simmer for 10 minutes, until the sauce is reduced and thickened.

Once scrubbed and debearded, discard any open mussels. Place the remaining mussels directly on the grill over medium heat. Remove as they open and place into the sauce.

Bring a large pot of water to a boil and add the spaghetti. Stir once ot separate the strands and cook until al dente, or according to directions on the package.

Drain the spaghetti into a colander. Using the same pot, combine the remaining olive oil, crabmeat, lemon juice, and chopped parsley. Add the pasta, return to the heat, and toss well to mix.

To serve, plate pasta mixture individually, then spoon the red sauce with mussels over the top.

Crispy Whole Flounder with Classic Japanese Dipping Sauce

Serves 4 2 1 4

3-lb flounder filets (ask for the bone) cup cornstarch cups oil

Sauce 1 cup ponzu vinegar 1/2 cup soy sauce 1 cup mirin (sweet rice wine) 1 sheet kombu (seaweed) 1/2 lemon Seasoning 2 tbsp salt 1 tbsp white pepper 1 tbsp chili powder 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp black sesame seeds 1 tbsp white sesame seeds, toasted Ginger Salad 2 tsp ginger, cut into matchsticks 2 tsp leeks, cut into matchsticks 3 tsp scallions, bias-cut 2 tsp chives 1/2 lemon, juiced 1 tbsp olive oil salt and white pepper, to taste Sauce: Mix the ponzu vinegar, soy sauce, and mirin. Add the kombu sheet, lemon juice, and leftover lemon shell. Refrigerate for 2 days.

Seasoning: Mix all the spices in a bowl.

Ginger Salad: Place all ingredients into a bowl, toss well, and season with salt and white pepper.

Flounder: Put oil into a deep fryer, and bring to 300째F. Coat the bone of the fish and the fish in cornstarch and shake off extra coating. Deep-fry the bone for 10 minutes until golden brown and crispy. Remove the bone, and season with the seasoning mixture. Place on a paper towel to remove extra oil. Bring the oil to 350째F, and fry the coated fish filets until crispy and golden brown (about 3 minutes). Place on a paper towel and season with seasoning mixture. Pour some of the sauce in the bottom of a bowl, place the bone on top of the sauce, and lay the filets on top of the bone. Spoon the ginger salad over the filets.

Crown Roast Serves 12 to 18

Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast.

You can have the butcher grind the trimmings to reserve for another use.

Ingredients 1 eight-to-nine-pound crown roast of pork Salt and freshly ground pepper 5 1/2 tablespoons olive oil Grated zest of 1 orange 4 large cloves garlic, minced 2 tablespoons chopped fresh rosemary Wild Rice Dressing [see following recipe] 3/4 cup dry white wine 1/2 cup fresh apple cider 1 cup homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat 1 tablespoon unsalted butter, room temperature 2 tablespoons all-purpose flour Directions 1. Preheat oven to 425 degrees. Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.

2. In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes.

Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)

3. While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees.

Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat.

Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast 4. Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the

center of the roast, and carve.

Courtesy marthastewart.com

Fig and Almond-Stuffed Chicken

By Executive Chef David C. Felton, Ninety Acres at Natirar Fig & Almond Jam 2 cups dried figs, stems removed and quartered 1 cup port mixed with one cup water 1 cup sliced almonds, toasted 1 Tablespoon sherry vinegar Procedure: Simmer figs in port and water till figs are rehydrated and soft. You may need to add more water as they cook to replace after evaporation. Season the figs aggressively with fresh ground black pepper and puree in a food processor till a paste forms. Fold in toasted almonds and sherry vinegar, cool to room temperature.

Chicken 4 pc boneless/skinless chicken leg/thighs, filleted open along the bone joint Jam from above 3 eggs, cracked and whisked with 1 cup milk 2 cups a.p. flour, mixed with salt and pepper 2 cups panko Vegetable oil as needed for deep frying or pan frying Procedure: Open the chicken thigh and legs up and flatten out to form a square like shape. If the chicken is very thick you might want to pound it out with a meat mallet. Spread a ¼ inch thick line of the fig/almond jam in the middle of the meat. Roll the chicken around the jam to create a tube, the same shape as the natural thigh. Wrap the tube tightly in plastic wrap and tie both ends with butchers’ twine to seal each end. Continue with remaining legs/thigh until all are wrapped. Any extra jam can be saved for another use; it goes great with cheese.

In a large pot, place all the wrapped legs/thighs and cover with water. Bring the water up to a simmer, and let the chicken gently poach for 45 minutes. Cool the chicken logs down in ice water till able to handle. Remove the plastic wrap from each log, and dredge in the flour, then the egg wash, and finally the panko.

Next, heat up enough oil to deep fry the logs or shallow fry then in a cast iron skillet till crispy on the outside and warmed through. Slice each long into ¼ inch slices and skewer.

Serve warm with a garlic aioli or sauce of your choice.

Fresh Chitarra Spaghetti: Lobster, Shrimp, Fresh Tomato, Garlic, and Chilies

every day, and cooked to perfection.

Pasta is a specialty at Due Mari--it's made fresh

Serves 4 Ingredients: ½ cup extra virgin olive oil 1 ½ lbs uncooked lobster tails 20 jumbo shrimp, peeled and deveined 3 cloves garlic, thinly sliced ¼ cup brandy 2 cups grape tomatoes, quartered 2 tablespoons chopped fresh tarragon pinch of red pepper flakes ½ cup dry white wine sea salt and fresh ground black pepper 1 lb basic spaghetti, store-bought fresh or dried pasta julienned flat-leaf parsley, for garnish Heat the olive oil in a large deep skillet over a medium-high heat. Add the lobster pieces and sauté until they turn red. Add the shrimp, season to taste with salt and pepper, and sauté until they turn pink.

Stir in garlic for about 2-3 minutes; pour in the brandy. Turn the heat to high and carefully ignite the liquid. When the flames subside, stir in the tomatoes, tarragon, pepper flakes, and white wine. Bring the liquid to a boil and cook until reduced by half, about 2 minutes. Season to taste with salt and pepper. Transfer sauce to a large bowl.

Bring a large pot of salted water to a boil. Stir in the pasta and cook until al dente. Drain the pasta. Add the pasta to the bowl with the lobster and shrimp sauce, and gently toss. Taste and season if necessary. Divide among 4 plates, and serve immediately, garnished with a little parsley.

Grilled Cornish Hens with Dry Spice Rub 4 ea. cornish game hens (rib bones removed and split in half) 1 tbsp. ground fennel seeds 1 tbsp. Spanish paprika 1 tbsp. ground coriander 1 tbsp. kosher salt 1 tsp. tumeric 1 tsp. dry mustard powder 1/2 tsp. ground cinnamon 1/2 tsp. ground clove 1 tsp. ground black pepper 6 oz. corn oil Mix all of the dry spices in a small mixing bowl. Place the oil on a clean plate and lightly coat the half-chickens in the oil. Next, generously season the halfchickens with the dry spices. Allow to marinate in the refrigerator for a minimum of 2 to 3 hours before grilling. Marinate for up to 24 hours. Grill skin-side down over medium-high heat for about 7 minutes per side. When ready place onto a cool spot of the grill, allow to sit until serving.

Grilled Halibut Fillet Serves 2

1/4 lb fresh porcini mushrooms, sliced 8 tbsp extra-virgin olive oil 1 1/2 cups farro (emmer wheat), roasted and blanched 2 cups white wine 1/4 lb lightly salted butter 2 cloves garlic, sliced 8 oz heirloom tomatoes, chopped in 1-inch chunks 2 tbsp fresh chopped basil 2 8-oz halibut fillets, pin bones out 2 cloves shallots, sliced thin, tossed in flour and fried Salt and pepper, to taste Prepare farro: SautĂŠ mushrooms in half of the oil until browned, add farro and half of the wine, stirring constantly until combined. Reduce the liquid to half, then stir in half the butter. Set aside.

Prepare tomato jus: Place remaining oil in a sautĂŠ pan on medium heat. Add garlic, being careful not to splatter. Cook garlic until it has browned, and then remove from the flame as you add tomatoes, basil, and remaining wine and butter. Return to the fire and reduce to half the volume.

Lightly season halibut with salt and pepper. Place fish on a grill to mark, then put in a convection oven set at 350 degrees for approximately 10 minutes. The fish is done when it begins to flake when touched with a fork.

Place warmed farro in the center of a plate. Top with halibut, followed by tomato jus. Garnish with crispy fried shallots.

Grilled Marinated Flank Steak Serves 4

1 flank steak cut into 4 equal pieces 1 cup light soy sauce ½ cup sherry wine 1 T dark brown sugar 1 T crushed red pepper flakes 1 T fresh grated ginger (1 tsp dried ground ginger can be used as a substitute) 1 T minced fresh garlic Place all ingredients in a large zip tight bag and leave overnight to marinate The next day, heat gill on high and remove the steaks from the marinade Place steaks in grill for about two minutes then rotate to form cross marks for another two minutes.

Flip the steaks for two minutes and rotate again for two minutes to form another set of cross (hatch) marks.

Remove form grill, rest for two to three minutes then slice and lay over a grilled romaine salad

Grilled Octopus and Shrimp Salad Yields 4 portions Ingredients 1 (1 1/2 pound) Octopus 8 Shrimp (cleaned and deveined) 4 Artichoke hearts, cut into quarters 1 Roasted red pepper, peeled & juilenned 2 Tbsp capers 2 Tbsp Kalamata Olives, spilt Leaves from 1 sprig fresh oregano 2 shallots (minced) 2 cloves garlic (sliced) 1 cup Frisee 3 cups Baby Mixed Greens Citrus Dressing 4 oz olive oil 2 lemons, juiced 1 oranges, juiced 2 limes, juiced 1 grapefruits, juiced 1 shallots (minced) Salt and Pepper to taste

Method 1. Clean octopus by removing head and mouth. Poach in equal parts water and white wine, and lemon (cut in half). Poach for 3 min. until firm. Remove from water and cool to room temperature. Separate tentacles and toss in bowl with olive oil, shallots, garlic, and oregano.

Marinate overnight in refrigerator.

2. To make dressing, add citrus juices to blender with shallots. Pulse together wile slowly adding olive oil in a steady stream. Season with salt & pepper 3. Season shrimp & octopus with salt & pepper and grill till shrimp is fully done. Remove from the grill and slice shrimp in half lengthwise. Slice octopus on the bias into 1/8" strips and toss in bowl.

4. Add artichokes, red pepper, capers, olives, oregano, and mixed greens. Toss with seafood.

Add dressing to desired amount and serve equal portions on 4 plates.

Grilled Tuna Steaks Serves 8 Extra-virgin olive oil 8 sushi-quality tuna steaks, 6 to 7 oz each (ask your fishmonger to cut them at least 2 inches thick; the fish should glow and be a deep dark red) Fleur de Sel or Maldon sea salt (you may substitute kosher salt) Fresh-ground black pepper For this recipe it is worth buying the best tuna you can find, as I recommend serving it rare to, at the most, medium-rare.

Pour olive oil into a shallow dish and coat tuna with a liberal amount. Just before grilling fish, season both sides with a few grains of salt and pepper.

Heat a grill, preferably using old-school hardwood charcoal. If using a propane grill, bring to medium-high heat for at least 20 minutes before grilling. If using hardwood charcoal, let it burn to medium-high. You are looking for a hot but not white-hot fire. You do not want to burn the tuna; you simply want to give it some dark golden brown grill marks and cook it about Âź inch into each side, leaving it raw to rare in the center. Cook tuna for 2 to 3 minutes on each side, or to your personal taste.

Serve tuna immediately, placing it on a bed of Fregola Sarda With SautÊed Spinach, Dried Apricots, and Toasted Cashews (approximately ½ cup of fregola). Spoon 1 to 2 tbsp Tomato, Olive, and Caper Sauce on top. Drizzle a little of the best olive oil that you have on top, and sprinkle with a couple of grains of salt right before serving.

Grilled Veal Chops with Vegetables Serves 4 6 medium artichokes Zest of 2 lemons, plus a little juice 10 roma tomatoes Extra-virgin olive oil 1 tbsp chopped garlic 1 tbsp chopped rosemary Sea salt and fresh-ground pepper Zest of 1 orange 2 bunches flat-leaf parsley 4 veal chops, about 12 ounces each, 1/4 inch thick, frenched, trimmed, patted dry with towels 1 cup white wine 2 cups veal stock 1 bunch baby arugula

Prepare Artichokes Cut the stem off of each artichoke flush with the bottom. Cut about 1 inch off the top. Snap off the leaves by turning them backward, and discard them. With a sharp paring knife, slice off the woody parts that remain surrounding the heart. Using a vegetable peeler or sharp paring knife, scrape out the hairy choke. Once the choke is removed, the heart will discolor quickly, so rub it with lemon juice as it is trimmed or drop the hearts into a bowl of water with the juice of 1/2 lemon added to it.

Prepare Oven-Roasted Tomatoes Toss 10 roma or plum tomatoes, cut in half, with extra-virgin olive oil, garlic, rosemary, sea salt, and fresh-ground pepper. Scoop out seeds. Then place flesh-side-up on a roasting rack and roast for 2 1/2 to 3 hours in oven at 200 degrees.

Prepare Citrus Gremolata Chop and mix lemon zest, orange zest, and parsley.

Prepare Veal Chops Turn grill to high heat. Season veal chops. Place chops on grill on a 45-degree angle for about 4 minutes (veal should point to 10 and 4 o'clock). Rotate chops, and grill for about 4 more minutes (veal should now point to 2 and 8 o'clock). Flip over and cook for an additional 4 to 6 minutes.

Remove chops from grill and keep warm. Heat a large skillet with extra-virgin olive oil and add artichokes and oven-roasted tomatoes. Deglaze with white wine; reduce by half. Add veal stock and reduce by half. Add arugula and season to taste with salt and pepper. To serve, divide artichoke mixture onto plates, top with veal chops, and garnish with gremolata.

Lemon Shrimp with Cucumber Salsa (serves four) For the lemon-marinated shrimp: 8 pc. 10 jumbo shrimp 11/2 tbsp. lemon zest 1 tsp. chopped garlic 1tsp. ground coriander 1 tbsp. chopped cilantro 1 tbsp. paprika 4 oz. extra virgin olive oil 1 tbsp. chopped parsley 1 tsp. fresh thyme, chopped 1 ea. jalapeno, deseeded and finely diced 1 tsp. kosher salt Add ingredients to a mixing bowl and blend thoroughly. Add shrimp and allow to marinate for 12 hours before grilling.

Cucumber salsa: 1/2 cup cucumber, peeled and deseeded and finely diced 1/2 cup steamed fresh corn kernels 1/2 cup red onion, finely diced 1/2 cup tomato, finely diced 1/2 cup tomato juice 2 tsp. orange zest 1/2 tsp. ground cumin 2 tbsp. chopped cilantro 1 tbsp. kosher salt 1 tsp. ground black pepper juice of 1 lime Combine all ingredients and serve with shrimp.

Littleneck Clams with Udon Noodles & Curry-Ginger Nage Serves 4 Sauce 4 cloves garlic, peeled and crushed 1 small piece ginger, peeled and grated 3 T minced shallots 1 tsp honey Curry powder to taste 1 oz balsamic vinegar 16 oz chicken stock 2 T butter, chilled and cut into cubes salt For clams 24 littleneck clams, cleaned and steamed until open.

8 oz Udon noodles, cooked according to package directions Make sauce Heat 1 oz olive oil in small pot. Gently sautĂŠ garlic, shallots, and ginger. Add honey, balsamic vinegar, and curry powder. Stir and add chicken stock. Simmer for five minutes. Whisk in butter and season with salt. Strain through fine-mesh strainer.

Divide Udon noodles and clams into four bowls, generously ladle on sauce, garnish with fresh herbs.

Lobster Canelloni with Orange-Scented Pumpkin Puree and Shaved Fennel Salad Serves 4 Crepes 1 cup milk ½ cup flour 2 eggs 2 T chopped fresh tarragon 8 oz clarified butter Combine all ingredients and pass through a china cap or fine-mesh sieve. Heat crepe or omelet pan and cook 2 oz of batter in clarified butter until crepe is golden brown. Set aside.

Squash puree 2 cups skinned and cubed butternut squash 4 oz honey 1 cup fresh squeezed orange juice 2 T ginger juice 2 T butter Caramelize the honey. Ad the orange juice and reduce by half. Add the butternut squash, ginger juice, butter and cook until tender. Puree in a blender. Season with salt and pepper. Reserve hot.

Fennel Salad ½ head fennel, thinly sliced 1 T fennel hair 1 T lemon juice 1 T extra-virgin olive oil ½ T chopped chives Combine all and season with salt and pepper.

Consomme 4 oz lobster glace 2 T sherry vinegar 10 strands saffron 4 oz extra virgin olive oil 2 T fresh-squeezed orange juice

Combine all and emulsify with hand-held blender. Serve warm.

Cannelloni 4 1 他-lb lobsters, cooked and removed from shell 1 zucchini, cut in ribbons and cooked until tender 1 yellow squash, cut in ribbons and cooked until tender 8 tarragon crepes Alternate zucchini and squash ribbons on crepes. Place half a lobster on crepe and roll. Cut ends and place in 300-degree oven until warm. Place two cannelloni on a small bed of squash puree.

Spoon the sauce around and top with a small amount of fennel salad.

Lobster Watermelon Ceviche with Pearls of Melon Serves 6 Active time: 45 minutes—start to finish: 1 3/4 hours

1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/2 cup seeded watermelon, small dice 1/2 teaspoon finely grated peeled fresh ginger 1 1/2 tablespoons finely diced red onion 2-3 teaspoons finely sliced Serrano chili pepper Approximately 1/2 teaspoon sea salt 1 teaspoon cilantro leaves 1 lb. cooked lobster claw meat, cut lengthwise into 1/2 inch pieces 1 vanilla bean, chiffonade, oven-dried Place orange juice, lime juice, watermelon, ginger, red onion, Serrano pepper and salt in a large bowl.

Add the cooked lobster meat to the watermelon mixture and blend.

Cut yellow and red watermelon into rectangles 4 1/2" by 2 1/2". Red watermelon 1 1/2" high.

Yellow watermelon 1/4" high.

Hollow red watermelon, leaving 1/2" rim and about 1/2" deep.

Make melon balls using a precision scoop: 3 yellow watermelon pearls; 3 red watermelon pearls; 3 cantaloupe pearls and 3 honeydew melon pearls.

Place yellow watermelon rectangle topped with red watermelon. Arrange melon pearls to the right half of the watermelon rectangle alternating colors.

To the left of the plate, arrange the lobster, garnish with vanilla bean and cilantro. If available, garnish top of Ceviche with lobster claw and cilantro leaves.

Lobster with Endive, Baby Arugula, and Blood Orange Vinaigrette Chef Corey Heyer 4 1-lb lobsters 8 blood oranges 8 oz. baby arugula 1 head of endive, leaves separated 1 cup grapeseed oil 1 cup Parmesan cheese, shaved 1 small Bermuda onion, thinly sliced salt and white pepper In a lobster steamer, steam lobsters for 12 minutes. When done, put lobsters in ice water and cool completely. Remove tail and claws from the lobster body and remove all of the lobster meat.

Reserve.

Segment four of the blood oranges and reserve. Juice the remaining four oranges and put in blender on a medium-high speed. Slowly add the grapeseed oil to emulsify the vinaigrette.

Season with salt and pepper.

In a small bowl, toss the endive spears with 1 T of the vinaigrette. Arrange on four cold plates.

Divide the sliced onion over the endive.

Toss the baby arugula with 4T of the vinaigrette. lightly season with salt and pepper and divide the arugula over the endive and onion base.

Slice each lobster tail into medallions. In a small bowl, season the lobster with 3 T of the vinaigrette and a pinch of salt and pepper. Arrange the medallions in a fan shape over each salad.

Place the knuckle meat in the curve of the tail. Criss-cross the claws over the top.

Garnish salad with orange segments and shaved Parmesan.

Low-Fat Fried Chicken

This chicken recipe, courtesy of Scott Cutaneo of Equus Tavern in Bernardsville, is a healthier version of the original, at 256 calories for a 6-oz serving. Serve with mashed potatoes or corn salad.

(Best if done a day in advance) Makes: 6 6-oz servings Ingredients 4 (8 ounce) chicken breasts (boneless and skinless) 8 egg whites 4 onions chopped 4 ounces olive oil 1 ounce dry white wine (Chardonnay) Sea salt and white pepper Directions 1. Preheat oven to 100 degrees Fahrenheit.

2. In a bowl, toss 1 ½ ounces of olive oil with the chopped onions and then transfer over to a baking sheet.

3. Add salt, put into preheated oven, and bake until evenly brown (this is done preferably a day in advance). This process will take approximately 4-6 hours. Keep an eye on the baking tray because when the diced onions start losing their moisture, the onion crumbs will cook at a quicker rate.

4. Remove from the oven and let the onions cool down. Once they are cool, place them in a bowl and let sit on the counter overnight.

5. Place dried onions in a food processor and grind to same consistency as bread crumbs.

6. Salt and pepper the chicken and dip into the egg whites.

7. Dip the cutlets into the onion crumb mixture and sear in a pan over low heat with the remaining olive oil. (make certain the pan is not too hot as olive oil has a low smoke point & the onion crumbs could easily color too much.)

8. When one side is colored, turn and add 1 ounce of dry white wine.

9.Bake in a preheated oven set to 300 degrees for 8 minutes.

NOTE: If most of the cooking is done on the stove, the onion coating would burn and color too much. The addition of white wine will slow down the cooking process, produce steam, and

tenderize the chicken. The white wine seasoning and onion coating produce a phenomenal flavor.

Marinated Skirt Steak (serves eight) 4 lbs. skirt steak, cleaned of fat and connective tissue 6 oz. balsamic vinegar 4 oz. corn oil 2 oz. Worcestershire sauce 2 ea. shallots, peeled and roughly chopped 2 cloves fresh garlic 1 tbsp. cayenne pepper 1 tbsp. cilantro 1 tsp. black pepper 1 tbsp. kosher salt In a blender, add the marinade ingredients and blend until smooth. Place the skirt steak in a nonreactive pan and pour the marinade over the skirt steak. Allow to marinade for 3-4 hours before grilling. Remove the skirt steak from the marinade and clean excess marinade from the skirt steak with the back of a knife. Grill the steak over medium-high heat on the grill for about 4-5 minutes per side to serve rare to medium-rare. When cooked, slice the steak thinly against the grain of the meat. Serve either hot or at room temperature.

Melissa Pickell's Vegetable Lasagna Makes a 9- by 13-inch pan During her 16 years of nutritional counseling and weight-loss coaching with families, registered dietitian Melissa Pickell of New You Nutrition in Stockton has found that many clients suffer from food allergies and are searching for food they can make at home. now Pickell is sharing her solutions with the rest of the state in Melissa's Marvelous Meatless Meals, which offers 140 vegetarian recipes like those listed below. To purchase a copy of her book, visit pickellnutrition.com.

This recipe uses a whole box of lasagna noodles. Overlap the noodles in the pan, and make sure to place a noodle at the short end so that the whole pan is covered.

1 box gluten-free lasagna noodles (I use Tinkyada brown-rice noodles) or regular lasagna noodles 6 oz tomato paste 15½ oz flavorful tomato sauce (your favorite, without additives) 3 tbsp olive oil 1 onion, chopped 10 oz mushrooms, sliced 8 oz carrots, grated 8 oz fresh spinach, washed thoroughly and chopped coarsely ¼ cup chopped Kalamata olives 1 lb water-packed extra-firm tofu, drained 1 tbsp yellow miso 2 large cloves garlic 1 tbsp lemon juice 2 tsp basil 2 tsp oregano ¼ tsp sea salt Preheat oven to 375 degrees.

Cook lasagna noodles according to the package directions. Drain the water and lay noodles out on a clean towel or waxed paper for later use.

Make the sauce: Using a wire whisk, combine tomato paste, tomato sauce and 2 cups water in a saucepan.

In a large skillet heat 1 tbsp oil. Add onion and mushrooms and cook until softened. Add carrots

and spinach and cook 2 to 3 minutes, until carrots are soft and spinach has wilted. Turn off heat and stir in olives. Set the vegetable mixture aside.

Make the tofu ricotta: Place tofu, miso, garlic, lemon juice, basil, oregano, salt and 2 tbsp oil in food processor and pulse until fully combined. Process for a few seconds until the mixture is smooth.

Put the lasagna together: Place 1 cup sauce in the bottom of a 9- by 13–inch pan. Add noodles in 1 layer, overlapping the edges slightly, to cover the bottom of the pan. Place dollops of ricotta over noodles, using about half.

Place dollops of vegetable mixture over ricotta, using about half. Pour about 1 cup remaining sauce over lasagna and top with more noodles.

Repeat steps with remaining ricotta and vegetable mixture. Top with another cup of sauce and then remaining noodles. Pour remaining sauce on noodles.

Bake lasagna uncovered for about 45 minutes. Let rest for 10 minutes before cutting.

Miso-Glazed Scallops Glaze: 1/3 cup of sake 1/3 cup of mirin 1/3 cup of miso 2 T brown sugar 1 T soy sauce 1 lb sea scallops, cleaned and with muscle removed Mix the glaze ingredients in a bowl and set aside. Season the scallops with salt and pepper. In a hot non-stick skillet, heat a small amount of vegetable oil. Cook one side of scallops until golden brown.

Remove and place on a baking sheet with the cooked side up. Spoon about 1 tsp of glaze on top of each scallop. Put under broiler until glaze bubbles and scallops are cooked through. Serve immediately while hot.

Molasses Basted Breast of Duck with Spiced Sweet Potatoes From Iron Horse Grill, Pleasantville, NY Serves 8 8 eight oz. duck breasts, trimmed 1 cup molasses Coarse salt and fresh pepper to taste 1 tbs. chopped shallots ½ cup white wine ½ cup water or stock 1 tsp. chopped rosemary 8 med. sweet potatoes 4 tbs. butter Cinnamon, clove, nutmeg, and allspice to taste Marinate the duck breasts in ½ cup of the molasses thinned with a little water and seasoned with salt and pepper. Bake the sweet potatoes until tender and when just cool enough to handle, peel them and mash with the butter and spices. Keep warm. In a sauté pan, place the duck breasts fat side down and cook over medium heat until much of the fat has rendered and the skin becomes caramelized. Turn over and cook until medium rare. Remove the duck and keep warm. Discard the fat, place the pan back on a medium flame, and add the shallots and rosemary. Cook 2 minutes. Add the wine, stock, and the remaining molasses. Season with salt and pepper and reduce to a sauce consistency.

To serve, place a mound of potatoes in the center of each plate. Slice the breasts and fan them around the potatoes and spoon some of the sauce around each. A hearty green vegetable like Brussels sprouts, kale, or escarole is a good accompaniment.

Osso Bucco Milanese atop Risotto Zucca e Radiccho (Braised Veal Shank Served atop Pumpkin & Red Radicchio Risotto) Topped with Pinenut Gremolata Serves 4 Osso Bucco 2 whole veal shanks, 2 lbs each 6 T olive oil 2 carrots, peeled and diced 2 Spanish onions, diced 2 celery stalks, diced 1 T fresh thyme leaves 2 cups classic tomato sauce 1 cup chicken stock 1 cup veal stock 2 cups red wine Kosher salt & fresh ground pepper Preheat oven 375 degrees. Season veal shank with salt and pepper. In a heavy-bottomed 8 quart casserole, heat olive oil.

Place shank in pan and brown all sides for 12 to 15 minutes. Remove shank and set aside.

Add carrots, celery, and onion, stirring for 8 minutes. Add red wine to deglaze, then add thyme, tomato sauce, chicken and veal stock. Return veal shanks to pan, making sure you submerge them at least halfway. If they are not, add more chicken & veal stock. Cover pan first with aluminum and then the lid. Braise in oven for 2 hours, then remove the cover and cook for another 30 to 40 minutes at 325 degrees.

Pinenut Gremolata Chopped parsley Zest of 1 lemon ½ cup toasted & chopped pine nuts Ÿ cup fresh horseradish Kosher salt & pepper.

Mix all ingredients together in a small bowl. Top Osso Bucco with gremolata and serve.

Pacific King Salmon Corey Heyer of the Bernards Inn in Bernardsville “beets” the snow’s chill with a winter menu ripe for hearthside tables. A highlight: Pacific King Salmon.

Serves 4 Ingredients 4 6-oz portions King Salmon 4 yellow beets, 2 1/2 inches in diameter 2 cups cauliflower florets 1 heart of romaine, cut into 1-inch pieces 2 cups apple cider 1 tbsp pink peppercorns 8 oz black trumpet mushrooms, cleaned well 2 tbsp sweet unsalted butter 2 tbsp water 2 tbsp + 1 tsp olive oil Sea salt to taste Reduce the apple cider over medium heat until thick and syrupy. Add the pink peppercorns and reserve warm.

Wrap the beets individually in aluminum foil and roast them in a preheated 350 degree convection oven for approximately one hour or until fork-tender. Remove from the foil and peel the beets while still warm. Slice into half-dollar size pieces, coat with 1 tsp of olive oil and season with salt, reserve warm.

Boil cauliflower in water seasoned with salt until tender, approximately 6 minutes, and purée in a blender with 1 tbsp of butter until smooth and creamy. Adjust seasoning with salt and reserve warm.

Sauté the black trumpet mushrooms in 1 tbsp of olive oil over medium-high heat for approximately 3 to 4 minutes or until tender. Season the mushrooms with salt and reserve warm.

Braise the romaine over medium-high heat in a sauté pan with 2 tbsp of water and 1 tbsp of butter for approximately 4–5 minutes or until tender. Season with salt and keep warm.

Season the salmon with salt and sauté in 1 tbsp of olive oil in a non-stick sauté pan until golden brown on both sides, approximately 2–3 minutes per side. Lay the salmon on a baking sheet and

glaze the top of the fish with the apple cider and pink peppercorn glaze. Finish cooking the fish in a preheated 400째F convection oven until just cooked through, approximately 4 minutes.

(Cooking times may vary depending upon type of pan, thickness of fish, and differing ovens.)

Pool the cauliflower cream in the center of four plates. Place the braised romaine in the center of the cauliflower and place the salmon on top of the romaine. Spoon the mushrooms around the salmon and place the beet rings against the mushrooms. Enjoy!

Paella Rice Salad Yield: 12 servings 12 jumbo shrimp (size U-15) 36 Prince Edward Island mussels 12 littlenecks 32 oz chicken stock 8 oz chicken breast, cut into 1-inch cubes Salt and pepper, to taste 2 links chorizo sausage, cut into 1-inch pieces 1 small onion, diced 1 large red pepper, diced ¼ cup plus 3 oz olive oil 1 cup long-grain rice 1 large pinch saffron 3 bay leaves 2 vine-ripe tomatoes, diced 1 bunch cilantro, chopped 2 oz lime juice 1 tbsp red-wine vinegar Peel and cook shrimp in simmering salted water until done; refresh in ice water. Wash mussels and clams and place in a pot. Add just enough chicken stock to cover; simmer until mussels and clams open. Remove from liquid and set aside. Add remaining chicken stock and reduce to 2½ cups. Remove mussels and clams from their shells, reserving some for garnish. Chop 9 shrimp into small pieces.

Season chicken with salt and pepper and sauté with chorizo. Finish in the oven if needed. Set aside.

Sauté onions and peppers in ¼ cup olive oil until onions are translucent. Add rice and saffron and stir until well coated. Add reduced chicken stock and bay leaves and bring to a boil, stirring occasionally. Turn down to a simmer and cover; cook until rice is done, about 18 minutes.

Spread out on a sheet pan and allow to cool. Discard bay leaves.

Place rice in a bowl, add shucked clams and mussels, chopped shrimp, chicken, and chorizo. Add tomatoes, cilantro, lime juice, red-wine vinegar, and 3 oz olive oil. Season with salt and pepper and place in a serving bowl. Garnish with whole shrimp and mussel and clam shells.

Pan Roasted Chicken with Chestnut and Apple Stuffing Serves 4 1/3 cup olive oil 3/4 cup button mushrooms, quartered 1/4 cup fresh fennel, small-diced 1 small onion, medium-diced 1 carrot, medium-diced 1 rib of celery, medium-diced 3 cloves garlic, minced 1 cup chopped chestnuts 1 Granny Smith apple, cored and medium-diced 2 cups chicken stock 1/2 cup apple cider 1/4 cup fresh sage 1 lb dried diced bread Salt, Tabasco, and maple syrup to taste 4 lb chicken To make stuffing, heat oil in a saucepan over low heat. Add mushrooms, fennel, onion, carrot, celery, and garlic and cook until tender. Add chestnuts, apple, stock, cider, and sage, bring to a boil, and pour over dried bread. Adjust the seasoning with salt, Tabasco, and maple syrup.

At this point you can stuff the chicken or bake the stuffing in individual portions (small ramekins or muffin tins work well) at 350째F for 15 to 20 minutes. If you choose to stuff the bird, preheat the oven to 425째F, and rub the skin with olive oil, salt, and pepper. Roast the stuffed bird 15 minutes per pound, or until the internal temperature reaches 180째F. Remove from oven, cover with foil and a tea towel, and let rest for 10 to 15 minutes before carving.

TIP: For a simple sauce, any time you roast something, remove the main item and most of the fat from the pan. Add a splash of wine or brandy to scrape up the crusty bits. Over medium heat add a few tablespoons of stock and reduce. Swirl in a knob of butter or low-fat sour cream and season.

Parmesan Crusted Halibut with Ricotta Gnocchi, Olives, Asparagus and Grape Tomatoes in a Lemon Basil Broth

By Alfonso Russo, executive chef/owner of Girasole For the Halibut: 4 halibut filets, approximately 6 oz each, 1 inch thick 1/2 cup panko breadcrumbs 1/4 cup reggiano parmesan 2 garlic cloves 2 tbsp chopped parsley 1/4 tsp finely ground black pepper 2 tbsp dijon mustard In a food processor, blend panko crumbs, parmesan, garlic, parsley, and pepper. Blend until well combined.

Lightly brush one side of each halibut filet with mustard. Top each filet with breadcrumb mix.

Bake filets in 425-degree oven, approximately 7 minutes or until halibut is cooked to your liking.

For the Gnocchi: 2 cups whole-milk ricotta, drained overnight 1 large egg 1 cup all-purpose flour, plus 1/4 cup for rolling gnocchi 1/2 tsp salt Pinch nutmeg Gently stir together all ingredients until a soft, wet dough is formed.

On a well-floured surface, roll dough into 2 1-inch thick ropes, then cut each crosswise in 1-inch lengths.

Roll each piece along back side of a fork using thumb to form gnocchi. Set aside and chill on lightly floured plate.

Cook gnocchi in a large pot of well salted boiling water for approximately 3 minutes.

For the finished dish:

2 tbs chopped shallots 1/2 tsp garlic, chopped 2 tbsp butter 1/4 cup lemon juice 1 cup chicken stock 2 tbsp basil, julienne 1 cup grape tomatoes, cut in half 1/2 cup Kalamata olives, cut in half 1 cup asparagus, blanched, cut in 1-inch lengths Salt and pepper to taste In a large pan, sautĂŠ shallots and garlic in 1 tbsp butter until translucent.

Add lemon juice, stock, cooked gnocchi, olives, and asparagus. Simmer together 2 minutes.

Add tomatoes, basil and remaining tbsp of butter. Simmer 1 minute until butter is melted and tomatoes are warmed through.

Divide gnocchi and sauce in four shallow bowls. Top with halibut.

Pasta Primavera

By Christopher Hirsheimer and Melissa Hamilton of Canal House Cooking Serves 8 2 tbsp extra-virgin olive oil 1 cup diced smoked ham 1 cup fava beans, blanched and peeled 1 cup shucked fresh or frozen English peas 11/2 cups chopped thin asparagus Pepper 1 lb spaghetti 1 tbsp tomato paste Extra-virgin olive oil Finely chopped fresh mint leaves Grated Pecorino Romano Fill a large pot with water, add a few pinches of salt, and bring the water to a boil over medium heat.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ham, and cook, stirring often, until the ham is lightly browned. Add the favas, peas, and asparagus. Season with salt and pepper, then add a splash of water. Cook, stirring often, until the vegetables are just cooked, about 3 minutes. Remove from the heat, cover, and set aside.

Add the pasta to the boiling water and cook until just tender, about 10 minutes.

Drain, return it to the pot, add the tomato paste, drizzle with extra-virgin olive oil, and season with salt and pepper.

Add the ham and vegetables and all their pan juices to the pasta, and gently toss everything together.

Divide between 8 individual warm bowls, and sprinkle with fresh mint and Pecorino Romano.

Plan B Gnocchi Serves 10-12 Ingredients: 6 Idaho potatoes, peeled 3 eggs 4 cups all-purpose flour.

Soy or vegetable oil to coat pan 1 T. butter seasoning Procedure: Boil potatoes until soft. Let cool. Using paddle attachment in mixer, blend potatoes until smooth.

Add eggs, one at a time. Add flour and salt to taste.

Bring a pot of salted water to a rapid boil. Prepare an ice bath. Using pastry bag, form gnocchi over straight edge spatula; each gnocchi should be about 1/2-3/4 inch long). Drop into boiling water. When gnocchi float to the top, remove. Place into ice bath. Let cool. Remove from ice bath and dry before using. (Can be refrig. 3-4 days.)

To Prepare: Saute gnocchi in hot oil until golden brown. Add butter, season, and drain. (Gnocchi may be sauteed separately or with any combination of meat, vegetables, nuts, fish, or whatever suits your appetite.) Toss together. Serve hot.

Plum-Lacquered Salmon with Baby Bok Choy 3 lb salmon fillets 6 tbsp hoisin sauce 1 tbsp honey 2 tbsp pickled ginger, chopped 2 cloves garlic, chopped 2 oz sesame oil 3 oz fresh orange juice 1 tsp ume plum paste 4 oz soy sauce, reduced to 2 oz ½ tsp chili oil Salt and pepper, to taste 4 bunches baby bok choy 1 oz black sesame seeds 1 oz white sesame seeds Have your fishmonger remove skin and pin bones from salmon and cut into 12 4-oz portions.

Mix together all other ingredients, except bok choy, salt, pepper, and sesame seeds. Season salmon with salt and pepper and cover with marinade for a minimum of 2 hours. Roast salmon in a 425 degree oven for 5 minutes. Turn down to 350 degrees and continue cooking for 5 to 7 minutes.

Blanch bok choy in boiling salted water until tender. Cut each piece in half and remove core.

Line a platter with bok choy and arrange salmon on top. Garnish with sesame seeds.

Pumpkin Agnolotti with Wild Mushroom Ragout and Mascarpone Truffle Froth This scrumptious fall dish was featured as a first course selection at The Great Pumpkin Tasting held at Boulevard Five72 in Kenilworth.

Makes 18 Agnolotti.

Pumpkin Agnolotti 2-5 lb. standard yellow flesh pumpkin 4 oz. grated Parmesan cheese 1 T white Truffle oil 1 lb. sheet pasta dough or wonton skins Method Split and de-seed pumpkin.

Place flesh side down on baking sheet, season with salt + pepper, and rub with olive oil.

Roast in 350 degree oven for 35-45 minutes or until pumpkin is soft.

Use a large spoon to remove flesh from skin and purée pumpkin flesh in food processor till smooth.

Spread purée on baking sheet and dry out in oven at 325 degrees for about 15-20 minutes till it resembles a thick paste.

While still hot, mix in Parmesan cheese, white truffle oil, and salt + pepper.

Place 1 tablespoon of purée in center of a 4 inch round pasta sheet (or wonton skin).

Brush water around edges of pasta and fold over to seal.

Dust baking sheet with flour and place agnolotti on sheet.

Mushroom Froth 1 qt. mushroom stems

4 oz. dried mushrooms 2 ribs celery 1 med. Spanish onion 2 med. leeks 2 med. turnips 1 whole garlic clove, split 5 black peppercorns 4 sprigs thyme 1/2 bunch parsley 2 T coriander seed 1/2 bottle Riesling or fruity wine 1 gal. chicken stock 3 oz mascarpone (added during assembly) Method Dice all vegetables to medium dice.

Sweat vegetables and mushrooms in olive oil until translucent.

Add herbs and spices.

Add a 1/2 bottle Riesling or fruity wine and reduce by one half.

Add chicken stock and simmer for 3 hours.

Strain, reduce to 1 quart.

Mushroom Ragout 1 lb. Oyster mushrooms 1 lb. Portobello mushrooms 1 lb. Chanterelles 2 oz. butter 1 shallot minced 2 garlic cloves, minced 2 sprigs rosemary, cleaned and chopped 2 sprigs thyme, cleaned and chopped 1 cup white wine

Method SautĂŠ mushrooms in butter; add garlic, shallots, and herbs.

Deglaze with wine; reduce till dry.

Assembling Dish In small sauce pan add mushroom froth and bring to boil.

Remove from heat and add 3 oz. mascarpone cheese.

Season to taste with salt and pepper.

With hand blender, aerate to resemble foam (as for cappuccino).

Place agnolotti in boiling salted water for about 2-3 minutes.

Heat up mushroom ragout.

In a shallow bowl place the drained agnolotti around the center and put mushrooms on top.

Garnish with fresh slices of black truffle (optional).

Spoon froth on top and serve.

Rasta Lobsta Serves 4 4 1.5- to 1.75-lb. live lobsters (ask for hard shell) 1 c. white vinegar Water to cover lobsters Place lobsters in a large pot, cover them with water and remove lobsters. Bring water to 200 degrees, place lobsters with vinegar back in the water. Let simmer 2 to 3 minutes, remove lobsters and discard water. Let lobsters cool and refrigerate. To cook lobsters at service time, place in broth (below).

Zesty Lobster Broth 4 c. clam juice 1/2 c. chopped garlic 1/2 c. chopped shallots 1/4 c. lemon juice 1 tsp. fresh thyme 1 tsp. fresh parsley 1 tsp. salt 1/2 tsp. fresh cracked pepper 2 c. white wine Combine ingredients in a large pot. Bring to 200 degrees. Place lobsters in the water and simmer for 6-8 minutes, then remove. Split tail, remove body from tail, pour out cavity liquid, split claws with one whack, and serve.

Serve the lobsters with boiled red potatoes. Blanch them in the zesty lobster broth for 6-8 minutes, then return them to the broth with the lobsters on second cooking.

Dipping Sauces: Wasabi Soy Combine 2 cups soy sauce, 1/2 cup water, stir and add 2 tablespoons wasabi mustard powder.

Stir well to remove lumps. Slice 2 scallions 1/4-inch thick, add to sauce, heat to simmer and keep warm.

Beurre Monte Heat 1 tablespoon of water to 190 degrees, remove from flame and add 1/4 lb. butter, broken into

small chips. Keep stirring; a creamy sauce will form. Keep warm at 120-130 degrees.

Caribbean Bring 2 cups of the zesty lobster broth to a boil and add 1 tablespoon Caribbean jerk spice.

Reduce heat and add 1 teaspoon extra virgin olive oil. Keep warm.

Creole 1 red bell pepper 1 yellow bell pepper 1 medium red onion 1 tbsp. chopped garlic 1 tsp. olive oil 2 medium tomatoes Dice the peppers and onions to 1/2-inch size, core tomatoes and dice to 1/2 inch. Heat oil over medium heat, add peppers, onion and garlic while stirring. Allow liquid to form. Add 1 tablespoon Zastarans Creole spice, stir, add tomatoes and let cook for 15 minutes. Adjust seasoning with salt and fresh cracked pepper and keep warm for service.

Ricotta Gnocchi with Mushroom Bolognese, Asparagus and Pecorino From Bill Dorrler, executive chef of Due Mari in New Brunswick and Due Terre in Bernardsville Serves 4 Bolognese: 2 cups wild mushrooms, chopped ¼ cup carrots (peeled and diced) ¼ cup celery, diced 1/8 cup onion, diced 2 tbsp tomato paste 1 sprig thyme 1 sprig rosemary 1 bay leaf 2 cups mushroom stock 2 tbsp extra virgin olive oil Salt and pepper to taste Heat olive oil in a heavy bottom stockpot. Add mushrooms. Cook 5-6 minutes until liquid absorbs back into mushrooms. Add celery, carrot, and onion. Cook 2-3 minutes. Add tomato paste, fresh herbs, and stock. Bring to a boil. Reduce to a simmer for 45 minutes. Season with salt and pepper. Reserve.

Gnocchi 1 lb fresh or frozen ricotta gnocchi (or potato) 1 ½ cup mushroom Bolognese 2 tbsp butter ¼ cup asparagus-blanched and cut 1 tbsp chopped parsley ¼ slicked hard pecorino Bring 2 qts. salted water to a boil. Add gnocchi. Cook 4-6 minutes.

In hot sauté pan, add mushroom Bolognese and cook until warm. Fold in asparagus, parsley, and butter. Season to taste. Add gnocchi and divide among bowls. Garnish with cheese. Serve immediately

Risotto with Lobster

By Chef Renato Sommella Place 3 1-1/2-lb lobsters in a stock pot and cover with water. Bring to a boil. Remove lobsters with tongs, reserving the liquid for use in making lobster stock.

To make lobster stock, add 2 diced carrots, 2 chopped celery stalks. 1 quartered onion, 5 whole garlic cloves, and 3 bay leaves to the pot.

Separate the lobster tails by gently twisting, and remove the claws. Gently remove the lobster meat from the tail and carefully crack the claws, reserving the meat for finishing the dish. Put the bodies and empty shells into the stock pot.

Bring to a boil. Skin, reduce heat, and simmer for 20 minutes. Strain stock and keep warm for use with rice.

For the Risotto 1 lb arborio rice 2 T butter 3 finely chopped shallots 1 1/2 to 2 c hot lobster stock 1 cup white wine salt to taste 2 sprigs tarragon, chopped 3 lobster tails and claws, cut into medallions In a large pan, saute rice in butter with shallots. When shallots are soft and rice has absorbed the butter, add white wine and stir. When the rice absorbs the wine, slowly add hot stock, stirring constantly, when rice is almost cooked, add lobster medallions and claws. Season with salt and pepper. Serve al dente.

Roast Turkey Adapted from Canal House Cooking Serves 10–16 14–16-lb fresh turkey 3 tbsp kosher salt 3–4 tbsp softened butter 1 cup water Rinse turkey and pat dry with paper towels. Rub or pat kosher salt onto the breasts, legs, and thighs. Tightly wrap the turkey completely in plastic wrap or slip it into a very large resealable plastic bag, pressing out the air before sealing it. Set the turkey on a pan, breast side up and refrigerate it for 3 days. Turn the turkey every day, massaging the salt into the skin through the plastic.

Unwrap the turkey and pat it dry with paper towels (don’t rinse the bird). Return the turkey to the pan, breast side up, and refrigerate it, uncovered, for at least 8 hours or overnight.

Remove the turkey from the refrigerator and let it come to room temperature, at least 1 hour.

Preheat the oven to 325°F. Tie the legs together with kitchen string. Tuck the wings under the back. Rub the turkey all over with softened butter. Place the turkey breast side up on a roasting rack set into a large roasting pan. Add water to the pan. Roast the turkey until it is golden brown and a thermometer inserted into the thigh registers 165°F, about 3 hours.

Transfer the turkey to a platter, loosely cover it with foil, and let it rest for 20 to 30 minutes before carving. Serve the turkey with the pan drippings.

Roasted Long Island Duck Breast with Swiss chard, baby turnips, and beets with a blackberry sauce Yields 4 Portions Ingredients 2 duck breasts, 12-14 oz each 1 bunch Swiss chard 1 bunch baby beets 1 bunch baby turnips 2 shallots, minced 1/4 pint blackberries 2 oz Chambord liqueur 1 oz raspberry vinegar 2 oz demi glace 1 T olive oil 1 T butter Method 1. Cut off tops to beets and turnips and set aside. Roast beets in oven at 350 degrees for 20 min. or until tender. When cool enough to touch, rub beets with a towel to remove skin, cut in 1/2.

Peel turnips, blanch in boiling salted water for 4-5 min. till tender. Let cool at room temp, then cut in 1/2.

2. Clean Swiss chard, beet, and turnip greens. Remove stems and wash twice in cold water.

Blanch greens in boiling salted water for 30 seconds, refresh in ice water.

3. Cut duck breast in half and trim excess fat. Score the skin in a crossing pattern. Season breasts with salt & pepper. In a medium hot skillet place, breasts skin side down and render fat. Pour off excess oil and place place in oven at 350 degrees and roast for 8-10 min. till desired temp. Make sure to keep the breasts skin side down. Let rest for 5 min. before cutting.

4. For the sauce, reduce Chambord and vinegar by 1/3. Add blackberries and demi glace and simmer for 5min.

5. Saute greens with shallots, olive oil, and 1/2 of the butter. In another pan, heat up beets and turnips with butter. Season both with salt and pepper.

6. Place the greens in the center of four plates. Slice the duck and fan out on top of greens.

Scatter the beets and turnips around, spoon sauce on top and serve.

Roasted Sable (Black Cod) with Caramelized Asian pears and Acacia Honey Gastrique Serves 4 Acacia Honey Gastrique 2 oz acacia honey 3 oz sherry vinegar In a small saucepan over medium heat, caramelize the honey until it takes on a nut-brown hue. Add the vinegar and reduce until mixture resembles caramel.

Caramelized Asian Pears 2 Asian pears 2 oz honey gastrique salt and pepper Preheat oven to 400 degrees. Peel and core pears, lightly drizzle extra virgin olive oil and gastrique over the pear, along with salt and pepper, and roast until the pear begins to soften and takes on some light brown coloring.

Fish 7 oz black cod filets 1 oz grapeseed oil Preheat oven to 400 degrees and place a sauté pan over high heat. Season cod with salt and pepper. Add oil to pan, then sear cod until it begins to caramelize (peek underneath with a spatula carefully, but don’t flip it.) Place sauté pan in oven and look for flesh to flake and gently separate, about five minutes. Using oven mitts, carefully remove pan. Using a spatula gently turn filets out onto plates and spoon over remaining gastrique equally. Garnish with pea leaves.

Pea Leaves Pea leaves are often sold pre-packaged in plastic containers alongside fresh herbs in most supermarkets. Gently wilt one bunch of leaves in a sauté pan, and then season with salt and pepper. Serve immediately.

Roasted Eggplant and Tomato Stacks Serves 6 2 large globe eggplants, cut crosswise into ½-inch slices 1/3 cup kosher salt ¼ cup extra-virgin olive oil (plus more for coating and drizzling) 4 large tomatoes, cut into 12 ¼-inch-thick slices 1½ tsp minced garlic ½ tsp fine sea salt 1/8 tsp freshly ground black pepper 1 lb fresh mozzarella, cut into 12 ¼-inch-thick slices 2 tbsp balsamic vinegar Finely chopped chives, for garnish In a large bowl toss eggplant with salt. Using your fingertips, evenly distribute salt on both sides of each slice. Place eggplant in a colander to drain; set aside for 2 hours.

Preheat the oven to 450 degrees.

Rinse eggplant under cold running water and dry thoroughly with paper towels.

Line two rimmed baking sheets with heavy-duty foil. Grease foil with a thin coating of olive oil.

Arrange eggplant in a single layer on one baking sheet, and tomatoes on the other. Sprinkle tomatoes with minced garlic, salt, and pepper.

Roast tomatoes, without turning, until they are very soft and just beginning to brown, 10 to 15 minutes. Remove and set aside.

Roast eggplant, without turning, 20 to 30 minutes; you might need to turn baking sheets 180 degrees to ensure even cooking. Remove from oven and allow to cool.

When tomatoes and eggplant are cool enough to handle, begin making stacks. For each stack, start with an eggplant slice and top it with a tomato slice. Top the tomato with two slices of mozzarella and another eggplant slice, followed by a tomato slice. Drizzle with olive oil and balsamic vinegar; garnish top with chives. Serve warm.

Salt Crusted Branzino Ingredients 2 2.2 lbs whole branzino, cleaned, not scaled 3 lbs coarse sea salt (or kosher salt) 2 cups egg whites 6 fresh thyme sprigs Method 1. Place some fresh thyme sprigs into the mouth of each cleaned branzino and refrigerate until ready to use.

2. Preheat oven to 450Âş F. 3. To prepare the salt crust mixture, in a large mixing bowl, whip the egg whites until frothy.

Add the coarse sea salt to the egg whites until they are mixed completely. This will produce a consistency similar to wet sand. Set aside for a few minutes.

4. Arrange a layer of salt crust mixture on a parchment-lined baking sheet. Place the two fish on top of the layer of salt crust. Then cover both fish with the remaining salt crust mixture to completely seal in the fish.

5. Bake in a convection oven at 450º F for 22 minutes or until a paring knife inserted into the thickest part of the fish comes out warm. (Add 10–15 minutes to baking time for conventional oven.)

6. Using a large spatula under the parchment paper, lift the fish off the hot pan onto another surface. Let the fish cool for a few minutes, then crack the salt away from each fish.

7. Carefully lift each fish filet from its bones, being careful to remove each central pin bone.

Place each filet on a large oval platter or onto a single round plate.

Scallops with Baby Carrots, Spoonbill Caviar, and Orange Glaze Serves 4 24 oz U10 scallops 4 to 6 oranges, juiced 1 orange, cut into segments 2 carrots, peeled and rough chopped 3T butter 12 baby carrots, peeled and cut in half 2 zucchini, finely julienned 1 ½ T grapeseed oil 2 oz spoonbill caviar Reduce the orange juice until 4 oz remain; should reduce by ½. Boil the chopped carrots in salted water until very tender. Drain, place in blender with butter, and puree until smooth. Season with salt and pepper.

Boil the baby carrots in salted water until slightly tender. Remove from water and chill in an ice bath. Heat large sauté pan with the grapeseed oil. Season the scallops on both sides and sprinkle one side of the scallop with a little flour. Sear the scallops in the large pan on both sides until just warm in the middle, 3 to 4 minutes. Do not overcook.

In a hot sauté pan., cook the julienne zucchini about 2 to 3 minutes with a little grapeseed oil until tender but still with a little bite. Season. Warm the baby carrots in a little stock or water and 1 T butter. Warm the carrot puree in a small pan until hot.

Place the zucchini on a plate in a straight line and place the scallops on top of the zucchini. Put a dollop of carrot puree next to the scallops on the plate and then the baby carrots on top of the puree.

Add the orange segments to the orange reduction and bring to a boil. Spoon some sauce and segments on the scallops and around the plate. Finish with a little caviar on top of each scallop.

Scallops with Braised Oregon Morels, Celery Root Puree, Spring Asparagus, Balsamic Game Jus Serves 4 24 oz large scallops 12 oz morels, cleaned 1 shallot, minced 1 tsp fresh thyme 1 lemon, juiced 1 small celery root, chopped ½ stick butter 1 bunch asparagus 4 oz game jus 1 oz balsamic vinegar ½ oz truffle oil Boil the celery root in salted water until very tender. Strain and, while still hot, puree in blender with the butter until smooth. Season with salt and pepper and pass through tamis. Reserve. Peel the asparagus and remove about ½” of the bottom. Place asparagus in rapidly boiling salted water for 3-4 minutes or until tender. Remove from water and place in an ice bath and dry.

Reserve.

Heat large sauté pan with some grapeseed oil. Season the scallops with salt and pepper on both sides. Sprinkle one side of the scallop with a little flour. Sear the scallops in the pan on both sides until just warm in the middle. Do not overcook. Heat a medium-sized sauté pan. When hot, add about two teaspoons of grapeseed oil, and then the morels. Season with salt and white pepper. Saute the morels for about 2 minutes; add the shallots, thyme and lemon juice. Pour in the game jus, balsamic vinegar, and the truffle oil and let cook about 2 minutes more.

Heat the celery-root puree and the asparagus. Place the celery root in the middle of the plate; place asparagus on top of the celery root and spoon the morels and the sauce around the plate.

Place the scallops on top of the asparagus. Garnish with some fresh chervil.

Scallops with Parsnip Puree and Parsley Sauce Serves 4 16 oz Nantucket bay scallops 4 medium parsnips, peeled and roughly chopped 3T butter 1 bunch parsley 1 ½ cups of cream 2 cloves garlic 1 T grapeseed oil salt white pepper Boil the parsnips in salted water until very tender. Strain and, while hot, puree in blender with the butter until smooth. Season with salt and pepper, and pass through a tamis or fine strainer.

Reserve.

Clean the leaves from the stems of the parsley; blanch them in boiling salted water for 15 seconds, then shock them in an ice-water bath. Place the mixture in a blender with a couple of ice cubes to help it stay very cold and green. Strain through chinois. Reduce the cream by half with the garlic. Heat a large sauté pan; if you don’t have one large enough, use two. Season the scallops with salt and pepper, place the 1 T oil in the large pan, and sear the scallops quickly, until one side is golden brown, about 60-90 seconds. Remove.

Place the hot parsnip puree in the middle of a plate, and place scallops on top. Heat the reduced cream until hot; add the parsley puree and season. Spoon the scallops around the plate.

Sea Scallops with Edamame Succotash, Thyme Butter, and Corn Broth

By Chef Bill Zucosky, Strip House, Livingston Serves 4 Ingredients: 8 U-10 Dry Sea Scallops ¾ cup diced Spanish onion 2 ½ tbsp butter ½ cup edamame beans ½ tsp chopped fresh thyme ½ peeled carrot, sliced thin 3 cups of fresh corn kernels 1/4 cup heavy cream Thyme Butter: 2 tbsp unsalted butter ½ tsp chopped fresh thyme For Succotash: In a non-reactive sauté pan, sweat 1/4 cup of onion in one tablespoon of butter until translucent.

Add one cup of corn and cook over high heat until just starting to tenderize. Add edamame beans and ½ tsp thyme and continue to cook for 3 minutes until edamame heats through and succotash starts to fluff. Season with salt and pepper. Transfer to a cold tray and chill quickly in refrigerator.

For Corn Broth: In a non-reactive pot, sauté carrots in 1 1/2 tablespoons of butter until they start to soften. Add ½ cup of onion and continue cooking until translucent. Add two cups corn kernels and continue to cook until corn is tender. Season. When corn is tender, add the heavy cream and enough hot water to barely cover the corn. (This liquid mix should not cover the vegetables as the broth will be too thin.) Bring to boil and purée with a hand blender, strain through fine mesh strainer, and reserve.

For Thyme Butter: Soften 2 tablespoons of butter. Mix in chopped thyme and season with salt and pepper. Chill.

Reserve.

To assemble dish:

Dry the scallops on paper towel and season only with pepper. (Scallops hold seawater and can easily be over salted, so wait until they’re finished cooking to season to taste.)

Select a nonstick sauté pan large enough to easily hold the scallops (or do the scallops in two batches.) Heat pan to very hot. Add a touch of butter and then cook scallops until they get a brown crust. Turn scallops over and continue cooking for 4 minutes on stove top or hot oven.

Place in the center of four serving bowls 3 tablespoons of re-heated succotash mixture. Place two scallops on top—off-center. Spoon a little succotash over the scallop divide. Spoon corn broth around the scallops. Crumble a little thyme butter over the scallops; garnish to taste. Serve.

Seared Dayboat Scallops with Wild Mushroom & Spring Leek Risotto Serves 4 12 large dayboat sea scallops (under 10 ct per pound) 1 T vegetable oil 1 cup Arborio rice 3 T olive oil 1 tsp white truffle oil 2 shallots, finely diced 1 T salt 3/4 cup white wine 1 1/2 cups chicken stock 1/4 cup Parmesan cheese, grated 4 T butter, diced 2 T parsley, chopped 1 tsp fresh thyme, chopped 3 cups mixed mushrooms, cleaned and cut into bite-sized pieces 1 cup leeks, sliced 1/4 inch wide and thoroughly washed For the Risotto Heat one tbsp butter and one tbsp olive oil in a saute pan over high heat. Add mushrooms and leeks to pan. SautĂŠ for five minutes until lightly browned. Remove from heat and reserve. Heat two tbsp olive oil in small sauce pan over medium heat.

Add risotto and shallots to pan and cook for four minutes, stirring constantly, until risotto develops a lightly toasted aroma but does not brown.

Add white wine and salt to pan and continue to cook, stirring constantly, until absorbed. Slowly add chicken stock to pan, 1/4 cup at a time. Stir constantly, allowing stock to absorb into risotto before adding more. It should take about 14-16 minutes for this step. Stir sauteed mushrooms and leeks into risotto.

Remove risotto from heat. Add thyme, parsley, parmesan, truffle oil and two tbsp Butter to pot.

Stir to incorporate. Serve on its own, or top with seared sea scallops.

For the Scallops

Heat vegetable oil in a 12" saute pan over high heat until oil begins to simmer (just before the smoke point).

Pat scallops with an absorbent cloth towel to make sure they are very dry. Season with salt.

Carefully place scallops in hot pan, spacing evenly apart. Sear scallops over a high flame for two minutes, allowing pan to recover heat, then reduce heat to medium. Continue to cook for two more minutes. Scallops will develop a light golden brown color on bottom.

Carefully turn scallops, then add one tbsp butter to the pan. Using a spoon, baste scallops with melted butter in pan for one to two minutes, then remove from pan. Serve on a bed of wild mushroom and spring leek risotto.

Seared Scallops with Herb-Butter Pan Sauce

By Peter Farinella, chef at Tomasello Winery

For the Scallops: 1 lb. dry large sea scallops 1 T unsalted butter 1 T extra-virgin olive oil Kosher salt and freshly ground black pepper

For the Sauce: 3 T unsalted butter, cut into six pieces 2 T finely diced shallot (1 medium shallot) ¼ cup dry Tomasello Chardonnay Nevers Oak 2008 ¼ cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives ¼ tsp. Finely grated lemon zest Kosher salt and freshly ground black pepper 2 to 3 lemon wedges for serving Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before making the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 T) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the Tomasello Chardonnay Nevers Oak 2008 and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest.

Reduce the heat to low add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Shepherd’s Pie

By Larry Akins, Sickles Market 1 lb ground beef 1 lb cubed top round 2 tsp tomato paste ½ cup carrots, diced ½ cup onions, diced ½ cup red wine 3 cups beef stock 1 small pinch dried thyme 2 tablespoons roux

For Mashed Potatoes 3 lbs Idaho potatoes 1 cup heavy cream 1 stick butter Pinch salt Pinch pepper

4 pie shells (4- to 6-inch shells)

Brown cubed beef and ground beef. When slightly browned, add tomato paste; deglaze with red wine. Add beef stock. Bring to a boil and reduce to a simmer for 20 minutes or until cubed beef is tender. Add vegetables and thyme, cook another 15-20 minutes at a low simmer, add roux and keep at a low simmer for 15-20 minutes. (Mixture can be made 1 day in advance.)

Peel potatoes and boil until a fork easily pierces them. Drain and mash. Add cream and butter and stir until smooth.

Divide meat mixture into 4 - 6” prebaked pie shells, pipe mashed potatoes on top and place in a preheated 400 degree oven until golden brown.

Sous Vide Loin of Lamb, Thyme, Tomato, and Three Purees Foy conceived of this dish along with Craig Shelton at the Tarragon Tree in 1982: a loin of lamb (cooked in an airtight pouch to conserve every drop of flavor) atop a potato galette accompanied by three purées (green beans with truffle essence, carrots with ginger, and celery root with pear). “Sous vide is now all the rage, but was cutting edge back then,” says Foy. “It’s a classic culinary technique, and I think that if you take classic techniques, they’re always modern if you adapt yourself to what current trends are with food.”

Wine selection: 2003 Sipranillo Tempranillo, Calatayud, Spain Makes four servings 2 lbs. boneless loin of lamb Olive oil 1 sprig rosemary 1 sprig thyme 1 tsp. butter 1 lb. carrots, peeled 2 lbs. celery root, peeled and chopped 1 lb. haricots vert, ends trimmed fresh ginger truffle oil applesauce 1 plum tomato, seeded and diced Thyme leaves for garnish Lamb Loin: Season lamb with salt and pepper. In a large sauté pan, heat olive oil with rosemary and thyme sprigs, then brown lamb quickly, but equally, on all sides, including the ends, cooking meat very rare within but beautifully browned outside. Before removing from the pan, quickly add a teaspoon of butter and allow to melt. Remove the lamb from the pan and allow to cool. Then, place the lamb with the herbs and butter into a re-sealable plastic bag, removing as much air as possible.

Place the bagged lamb in a bath of water maintained at 138 degrees for 45 minutes. Let it rest for 10 minutes before slicing. If the lamb is not done as well as you'd like, place it back in the bath.

Purees: Preheat oven to 425째F. On a nonstick baking sheet, toss carrots with olive oil and salt, then roast until tender, about 30 minutes. Boil the celery root until tender (when easily pierced with a fork), about 20 minutes. Blanche haricots verts in salted boiling water until tender, about eight minutes (depending on size).

Using a food processor, blend carrots with a splash of water (as little as possible); you may have to stir the puree in the blender to get it moving. Add salt and white pepper to taste. Repeat process for haricots vert. Add a little fresh ginger to taste for carrots and a little truffle oil for the haricots vert. Now, pass both purees through a chinoise to remove any fibers or particles. Finally, microwave the purees to dehydrate them (around four minutes) until they are damp but firm.

Because the celery root is cooked in water, let it drain in a sieve as long as possible before pureeing, and, once pureed, add some applesauce, season as with others, and also microwave to the same texture.

Spaghetti Primavera 1 lb dry spaghetti 1/4 cup of olive oil 1 tbsp of chopped garlic 2 tbsp of diced Spanish onion 1 tbsp of julienne prosciutto 1/4 cup of chopped mushroom 1/4 cup of chopped zucchini 1/4 cup of chopped blanched asparagus 1/4 cup of chopped cherry tomatoes 1/4 cup of Chablis 1 cup of chicken stock or vegetable stock 1 tbsp of butter 1/2 bunch of fresh basil cut in 1/4 strips 2 tbsp of grated parmigiano reggiano salt & pepper to taste 2 tbsp of toasted pignoli nuts

To Prepare In a large sautĂŠ pan, heat olive oil over medium heat. Add garlic and onion and cook until golden and soft. Add salt and pepper and all vegetables and turn up heat. Cook the vegetables for 5 minutes while stirring continuously.

Add white wine and reduce by half. Then add chicken stock and turn heat to low and simmer for three minutes and reduce by half.

Cook spaghetti until al dente and strain and put in sauce and let simmer for two more minutes.

Add cheese, butter, toasted pignoli nuts, and fresh basil.

Divide into four pasta bowls and grate fresh parmigiano over each plate and serve.

Stuffed Pork Tenderloin Photo Courtesy of Landmark Hospitality/Amesse´ Photography

Preparation Time: 1 hour

Serves: 6

2 10-oz pork tenderloins 4 fennel bulbs 2 garlic cloves -- smashed 4 rosemary sprigs, remove from stems, slightly chopped 12 parsley sprigs, removed from stems, slightly chopped salt and pepper -- to taste extra virgin olive oil -- as needed 2 24-inch sections butcher twine Take pork tenderloins and face one end toward you. Using a sharp knife, split pork loins from top to bottom. Set aside.

Slice fennel bulbs in half, cut out stem. Turn onto flat side and slice thin.

Pre heat sauté pan and add olive oil to cover bottom of pan. When oil begins to slightly smoke, add sliced fennel, smashed garlic cloves, and salt and pepper to taste. Sauté until translucent. Set aside to cool.

Take split pork tenderloins and fill center with half of cooked fennel and garlic and half of the rosemary and parsley. Season with salt and pepper.

Place pork tenderloin with long side facing you. Roll up entire loin into a tight "log."

Take one of butcher twines and tie a noose around one end. Begin to slowly wrap pork tenderloin with twine at a 45-degree angle until end of meat is reached. When at end, tie twine off. Repeat with other pork loin and season outside with salt and pepper.

Pre heat sauté pan and add olive oil. When smoking slighty, add pork tenderloin and sear on all

sides, continually turning until brown and crispy.

Transfer seared pork loins to baking pan and place into a pre-heated 350 degree oven and cook for 18 to 25 minutes.

When cooking is complete, remove butcher twine. Slice pork tenderloin to desired thickness and place on serving tray.

Garnish dish with remaining fennel (reheated) with a good splash of extra virgin olive oil and remaining rosemary and parsley.

Sugar Pumpkins with Pesto and Goat Cheese Choose small sugar pumpkins or butternut squash for this recipe, which is marvelous served with a salad as a vegetarian lunch. If the butternuts are large, split one between two people.

4 small sugar pumpkins or butternut squash, washed and dried 2 small red onions, diced 16-20 cherry tomatoes, halved A large handful of basil leaves 4 tablespoons of pesto 2 small goat cheeses or mozzarella, torn into pieces Olive oil for brushing Sea salt or freshly ground pepper If using sugar pumpkins, cut off the “lids” and reserve. Scoop out the centers with an ice cream scoop to make smooth. If using butternut squash, cut them off just as they start to narrow into a “waist” and scoop out the seeds—you’re aiming for a hollow receptacle. (Use the tops of the butternuts for another dish.)

Put the onions in a strainer set over a bowl and cover with boiling water. Leave for about 2 minutes, then drain, pat dry with paper towels and distribute among the pumpkins. Add the tomato halves, the basil leaves, a generous tablespoon or two of the pesto, then the goat cheeses or mozzarella. Sprinkle with sea salt and freshly ground black pepper. The hollows should be nicely filled with the ingredients.

Brush the pumpkins with olive oil, including the top of the cheese. Set the “lids,” if any, slightly askew. Arrange in an oiled baking tray or dish and cook in a preheated oven at 400 degrees until tender. Test with a metal skewer after 20 minutes, then every 5-10 minutes until done (the time will depend on the size of your pumpkins.)

Serve with a crispy, peppery salad.

Recipes from: Pumpkin Butternut & Squash by Elsa Petersen-Schepelern, Photography by Debi Treloar, Ryland Peters & Small Inc. 2000.

Sweet Potato Ravioli

By Corey Heyer, executive chef, The Bernards Inn, Bernardsville Makes approximately 30 raviolis / 6 appetizer-size portions Ravioli 1 lb sweet potatoes 1 tsp olive oil 1 tsp fine sea salt 1 tbsp sweet unsalted butter 1 tbsp honey 1/2 tsp nutmeg, freshly grated 1 package wonton skins, approx. 60 pieces 1 spray bottle filled with water Preheat a convection oven to 375 F. Coat the sweet potatoes with olive oil and sea salt. Roast the sweet potatoes on a sheet pan for approximately 40 minutes or until they are fork-tender. Allow the sweet potatoes to cool to the touch, but keep warm.

Remove the skins and place sweet potatoes, butter, honey, nutmeg, and salt (to taste) in a blender. Puree to a creamy consistency. Allow the mixture to cool completely.

Lay half of the wonton skins on a clean table. Place a small amount (approx. 2 tsp) of sweet potato puree in the center of each wonton skin. Using the spray bottle, cover the wonton skins with just enough water to moisten them. Lay the other half of wonton skins over the puree and press around the perimeter to connect and seal the wonton skins together. Gently place the raviolis on a parchment paper–lined sheet tray and freeze until ready to cook.

Sauce 1 tbsp sweet unsalted butter 1 tsp black truffle oil 1/2 tsp fresh lemon juice Fine sea salt, to taste In a small sautĂŠ pan, over medium heat, melt butter until it begins to brown. Add the black truffle

oil, lemon juice, and season to taste with the salt.

Keep warm.

Garnish 6 sage leaves, chiffonade 1 tbsp black truffle, rough-chopped (if available) 6 tbsp green pumpkin seeds, lightly toasted 2 tbsp Parmesan cheese, grated To Serve Bring an 8-quart pot of water to a rolling boil and season with 2 tbsp of salt. Place raviolis in water and cook for 2 to 3 minutes. Carefully remove the raviolis from the water and divide them among 6 plates. Add the sage and chopped truffles to the sauce and drizzle over the plated raviolis. Sprinkle the pumpkin seeds and grated cheese over the raviolis and serve immediately.

Sweet Roasted Chicken Serves Four 1 whole chicken, cut into small pieces, breasts split, skin left on 2 cups buttermilk 1 cup maple syrup Pepper to taste In a bowl large enough to fit all chicken pieces, mix the buttermilk with maple syrup to create a marinade. Add chicken pieces. Marinate for at least 2 hours or overnight.

Bring the chicken to room temperature before cooking. Preheat oven to 450 degrees.

Remove chicken pieces from the marinade, letting the excess drip off but making sure to leave a thin coat on skin. Place chicken on a lightly greased roasting pan, skin side up. Sprinkle with pepper. Place in the oven, and immediately lower the heat to 375 degrees.

Roast chicken for approximately 40-45 minutes, turning once half-way through so both sides brown nicely. If skin is not brown or crisp enough at the end of cooking time, broil for a few minutes before removing from oven for crispier skin.

Vietnamese Short Ribs his recipe is a specialty of Langosta Lounge in Asbury Park.

Serves 4 Ingredients: 4 8-oz. boneless short ribs 1 Cup Mae Ploy 12 Tbsp. sugar 1 Onion, diced 2 Carrots, chopped 2 Celery stalks, chopped 1 Tbsp. beef stock Water Marinade: 4 cups soy sauce 6T sesame oil 1 tsp. fish sauce 3 scallion stalks, sliced 2T sesame seeds 10T chopped garlic 1 large piece of ginger, chopped 1 Bunch cilantro, chopped 1 Cup Mae Ploy 1 Tsp. Mirin Directions: In large bowl, combine all marinade ingredients and set aside.

Cut boneless short ribs into 8 ounce pieces. Sprinkle ribs with sugar and refrigerate for two hours.

In roasting pan, combine chopped onion, celery, carrot, and beef stock. Set aside.

Remove ribs from refrigerator, and rub ribs with 1 cup Mae Ploy.

Place ribs on grill, and grill quickly, looking for grill marks on all sides.

Remove ribs from grill, place in roasting pan, with vegetables and stock, and braise in oven at 325 degrees for about 2 to 2 ½ hours, or until fork tender.

Return ribs to grill, again, until grill marks on all sides. Pour excess juice from roasting pan over ribs and serve with favorite starch.

Si deDi shes

Acorn Squash Delicious Orchards, Colts Neck Serves 4 1 zucchini, grated 1 carrot, grated 1 small apple, peeled, cored, and finely chopped 1 small onion, finely chopped 1/4 cup freshly grated parmesan cheese 1 tbsp finely chopped fresh tarragon or 1 tsp dried tarragon 1/8 tsp salt Freshly ground black pepper 2 acorn squash, halved and seeded In a bowl, combine the zucchini, carrot, apple, onion, cheese, tarragon, salt, and pepper. In a large pot, pour in enough water to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Stuff the squash halves with the vegetable mixture and put them in the steamer. Cover the pot tightly, and steam the squash until tender — about 20 minutes. Transfer the squash to a platter and serve.

Alternatively, the squash can be baked. Preheat the oven to 400 degrees. Pour enough water into a baking dish to fill it about 1 inch deep. Set the squash halves skin-side down in the dish and stuff them with the vegetable mixture. Cover the dish tightly with aluminum foil and bake the squash until tender (about 45 minutes).

Applesauce Terhune Orchards, Princeton Makes 2 quarts 12 large apples, any variety, peeled or unpeeled Apple cider Cinnamon to taste (optional) Place the apples in a deep saucepan. Add enough apple cider to cover the bottom of the pan, about 1 inch. Cover the pan with a lid. Cook over medium heat until the apples are soft. Put the softened apples through a food mill or sieve. If you don’t have either, peel the apples before cooking them and stir them vigorously once they are soft.

If your sauce seems too watery, cook it down a bit; if it is too thick, add more cider. If you like, add a bit of ground cinnamon.

Note: You need not peel the apples. Cooking them with the skins on adds more trace vitamins to your applesauce.

Angel Hair Pasta Salad with Smoked Tuna “Niçoise” Serves 6–8 as a side dish Ingredients 1 lb angel hair pasta 6 tbsp 80/20 blend canola olive oil 1 red onion, roughly chopped 2 garlic cloves thinly sliced 2 tsp finely grated lemon rind 1/2 cup extra virgin olive oil 1/2 cup champagne vinegar 2 tbsp whole grain mustard 1 cup grape tomatoes cut into 1/2 1/2 cup pitted calamata olives 2 cups of haricot verte blanched and cut on bias 2 tbsp lemon juice 2 cups sliced grilled Fingerling potatoes 4 hard-boiled eggs cut into quarters 1 lb pepper-crusted smoked tuna loin cut into small cubes (available through Michele Cordon Blue Smoked Fish) 1/3 cup chopped flat leaf parsley Sea salt and cracked black pepper, to taste Preparation Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and toss with 2 tbsp 80/20 blend oil.

Meanwhile, heat the 4 tbsp 80/20 oil in a large non-stick frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the garlic and lemon rind and cook for another 1–2 minutes. Set aside.

In a large bowl whisk together champagne vinegar, olive oil, whole grain mustard to emulsify, toss in the sautéed onion, garlic, and lemon rind mixture. Add salt and pepper to taste.

Toss with cooked pasta then add the tomatoes, olives, haricot verte, lemon juice, potatoes, tuna, and parsley toss to incorporate. Re-season with sea salt and cracked black pepper to taste. Platter on a serving dish and garnish with egg wedges.

Asparagus with Braised Morels

By Waldy Malouf, from Eating Fresh from the Organic Garden State (Northeast Organic Farming Association – New Jersey, 1997) Serves 4 to 6 For the morels: 5 tbsp unsalted butter, divided 1 medium shallot, peeled and chopped fine 1 large garlic clove, peeled and minced 1/2 tsp fresh thyme leaves, chopped 1/2 lb fresh morels, cleaned and cut into large pieces 1/2 cup dry white wine 1/2 cup chicken stock Salt and freshly ground pepper For the asparagus: 1 1/2 lbs fresh asparagus Sprigs of fresh thyme 1. Melt 4 tbsp of the butter in a large sauté pan over high heat. When the foam subsides and before the butter browns stir in the shallots and garlic. Sauté for 30 seconds and then sprinkle in the thyme. Add the morels and cook until they are very lightly browned (5–8 minutes). Add the wine and turn down the heat; simmer until the wine has almost evaporated. Gently stir in the stock and simmer until the liquid has reduced and thickened slightly. Season with salt and pepper and swirl in the remaining 1 tbsp of butter.

2. Trim off the tough ends of the asparagus stalks so that they are a uniform 6 inches long. If the stalks are thick, trim them to a uniform length and peel the bottom half of each stalk with a vegetable peeler.

3. Bring ½ inch of water to a boil in a large skillet that has a tight-fitting lid. Lay the asparagus in the boiling water, cover the pan, and boil vigorously just until the bottom end of a stalk can be pierced easily with the point of a sharp knife (4–5 minutes).

4. Drain the asparagus on paper towels, divide it among six plates, and spoon the morels across the middle of the asparagus, making sure that each serving includes a spoonful or two of the pan juices. Garnish each plate with a sprig of fresh thyme and serve immediately.

Christmas Lima Beans Rancho Gordo Style Adapted from ranchogordo.com These beans impart a flavor and texture reminiscent of chestnuts. They may take longer to cook than other beans but they’re worth the wait.

Serves 6 to 8 as a side dish.

1/2 lb dried Christmas lima beans 1 tbsp olive oil 1/2 medium white or red onion, finely chopped 1 stalk celery, finely chopped 1 medium carrot, peeled and finely chopped 2 garlic cloves, finely chopped Water, as needed for soaking and simmering Salt to taste Olive oil for drizzling 6 oz dry goat cheese (for grating) Check beans for small debris and rinse in cool, fresh water. Cover beans with 2 inches of water and soak for 4–6 hours.

In a large pot, sauté the onion, celery, carrot, and garlic in olive oil until soft.

Add beans and enough water to cover beans by at least 1 inch.

Bring to a hard boil for 5 minutes; reduce to a gentle simmer. Simmer until beans are tender — adding more water if necessary — anywhere from 1 to 3 hours (see note). Add salt to taste once beans are tender. Ladle hot beans into individual bowls. Drizzle with olive oil and top with a few gratings of goat cheese.

Corn on the Cob with Sundried Tomato Butter (serves eight) 8 pc. corn on the cob Pull away the husk and leave it attached to the cob. Remove the silk from the corn cob and re-cover the corn with the husk. Soak in a large bowl of chilled water for 1-2 hours before proceeding.

After the corn has been soaked, pull back the corn husk once again and generously coat the corn with the sun-dried tomato butter. Cover the corn with the husk and tie the husk onto the cob using butcher twine. Place this over low-medium heat on the grill and allow to grill for 20-25 minutes, turning 4-5 times during the cooking time. To serve, unwrap the corn from the husk and coat with some softened tomato butter. Serve warm.

For the sundried tomato butter: 1lb. sweet butter, softened 12 pc. sun-dried tomatoes 3 ea. cloves garlic 2 tbsp. basil (julienne) 3 tbsp. parsley (chopped) 1 tbsp. lemon zest 1 tbsp. kosher salt 1 tsp. ground black pepper Puree sundried tomatoes and garlic in a food processor.

Add the softened butter to the bowl of a stand mixer. Using the paddle attachment, whip the butter until smooth. Next, add the pureed sun-dried tomato mixture, lemon zest, and herbs.

Season with salt and black pepper and chill before using.

Corn, Zucchini, Black Bean, and Poblano Pepper Saute Serves 4 1 tbsp. butter 2 fresh ears of corn, shucked and cut off the cob 3 tbsp. of olive oil 1 medium zucchini, cut into 1/4" dice 1 poblano chile, cut into 1/4" dice 1 garlic clove, peeled and finely chopped 1 15.5-oz can black beans, rinsed and drained thoroughly (or cook your own black beans, using chicken stock, garlic, fresh thyme, and sauteed onions) 1/4 cup chopped cilantro 1/2 lime Kosher salt fresh black pepper Heat butter in a large saute pan until it starts to foam; add corn and saute over medium heat for 3 to 4 minutes until slightly cooked. Set aside in a medium stainless-steel or glass bowl.

Wipe out pan with a paper towel and heat 1 tbsp olive oil in the same pan.

Saute zucchini for 4 to 5 minutes until slightly tender (you do not want to color the vegetables, just soften); combine with the reserved corn.

Again, wipe pan with a paper towel, add 1 more tbsp. olive oil and cook chile pieces for 4 to 5 minutes until soft. Place in the bowl with corn and zucchini.

Wipe pan clean, add remaining olive oil and heat until shimmering. Add garlic, stir well, and immediately add corn, zucchini, and chile pieces. Toss or stir well.

Add rinsed and drained black beans. Cook for 2 to 3 minutes over medium-high heat.

Place in serving bowl, let cool for 5 minutes, and stir in chopped cilantro. Squeeze in juice from lime, season with salt and pepper.

This dish can be served warm or at room temperature.

Fregola Sarda With Sautéed Spinach, Dried Apricots, and Toasted Cashews Serves 8 1 tbsp kosher salt 3 tbsp plus ¼ cup extra-virgin olive oil (and possibly a little extra for last-minute dressing) 1 lb fregola sarda (toasted Sardinian couscous; Israeli couscous is a suitable substitute) 3 tbsp sweet butter 1 lb fresh baby arrowhead spinach (buy prewashed, or wash in 3 rinses of clean water and dry thoroughly) Salt and pepper, to taste ½ cup dried apricots, cut into 1/8 inch slices ½ cup raw cashews, whole or large pieces In a medium pot, bring ½ gallon of water to a boil. Add salt and 1 tbsp olive oil. Add fregola and cook until al dente (it should have a little bite to it). Drain and rinse under cold water. Once it’s dry, add 2 tbsp olive oil and toss well.

In a large sauté pan, bring 2 tbsp butter to high heat and let it turn a light golden brown. Add spinach, season lightly with salt and pepper, and stir until just barely wilted. Put wilted spinach in a colander to remove any juices. Chop medium and set aside.

In a small pan, melt remaining butter and toss cashews until coated. Season lightly with salt and pepper. Bake in a preheated 300 degree oven until a light golden brown, 10 to 15 minutes. Let cool.

To complete, combine all ingredients in a large stainless-steel or glass mixing bowl. Toss well, adding a little more olive oil if necessary. Adjust seasoning if necessary.

This tasty and relatively healthy side is best served shortly after it is made.

Fresh Corn Salad Makes 6 4-oz servings Ingredients 5 ears of sweet corn, husked and silk removed 1 pineapple, peeled and diced 1 cup cashews roughly chopped (or nut of choice) 1 red pepper diced 1 tbsp champagne vinegar 3 ounces pineapple juice 15 leaves of chopped cilantro Sea salt & white pepper to taste Directions 1. Bring a large pot of salted water to a boil. Add the corn and bring back up to a boil and cook for about 8 minutes to leave the kernels partially crisp or until your desired consistency. (It’s best to pierce the kernel with the tip of a pairing knife to check if done to your liking) 2. Remove from heat and run under cold water. Thoroughly pat dry. (This enables the dressing to not become watered down and it also negates the possibility of a food borne issues as water is the key catalyst).

3. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

4. In a large bowl, gently combine all the remaining ingredients except for the cilantro.

5. Refrigerate for 30 minutes and prior to serving, toss in the cilantro. Add salt and pepper to desired taste and serve cold or room temperature.

Garlic and Herb SautĂŠed Bell Pepper Strips From Delicious Orchards, Colts Neck Serves 8 3T olive oil 2 large red bell peppers, seeded and cut into strips 2 large yellow bell peppers, seeded and cut into strips 2 cloves garlic, very finely minced Salt and freshly ground pepper to taste 1T red wine vinegar 1T chopped basil 1T chopped Italian parsley Toasted Italian bread to garnish In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sautĂŠ for 4 to 5 minutes or until the peppers begin to soften.

Turn the heat down to low, and add the garlic, salt, and pepper. SautĂŠ for 2 minutes more. Turn off the heat and add the vinegar and herbs. Toss to combine. Transfer to a bowl and allow cooling to room temperature. Toss again, adjust seasoning, and serve with toasted bread.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco Serves 4 to 6 Corn is the perfect vegetable for grilling because it comes with a built-in protective wrapper— the cornhusk. The natural moisture in the green husks helps steam and smoke the corn until it’s sweet, tender, and full of flavor. In Latin cooking,corn is often sprinkled with lime juice and fresh cheese—queso fresco—for contrast.

For the Corn 8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes 2 fresh limes, quartered 1/2 cup crumbled queso fresco or mild feta Heat your grill to high.

Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn.

Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

Kale Chips Craving the crunch of a potato chip without the guilt? This is the recipe for you: Ingredients: 1 bunch of kale 2.5 tbsp. extra virgin olive oil 2.5 tbsp. red wine vinegar dash of garlic powder salt and pepper to taste Directions Preheat the oven to 400 degrees Wash and dry the kale.

Cut into medium sized pieces.

Whisk together olive oil, red wine vinegar, and garlic powder.

Dip individual kale pieces into mixture enough to coat. Sprinkle with pepper Place on baking sheet in an even layer.

Bake for 5 minutes or until edges become brown. Be careful to watch that the kale doesn't burn!

Flip over and cook for another 4-5 minutes until the kale looks crispy but not burnt.

Remove from the oven and sprinkle with salt Enjoy! *This recipe is also husband approved!* Adapted from a recipe in Integrative Nutrition

Macaroni and Vermont Cheddar Cheese Recipe from Corey Heyer, the Bernards Inn Serves 4 6 Tbsp. butter, cubed ¼ cup flour 3 cups whole milk 1/8 tsp. cayenne pepper Salt ¾ pound sharp Vermont cheddar cheese, grated ½ pound macaroni, cooked and drained ¾ cup Panko breadcrumbs, pulverized in food processor 1 Tbsp. fresh thyme, chopped Melt 4 Tbsp. butter in heavy saucepot. Add flour and mix well. Slowly add milk, whisking continuously to incorporate and make a smooth sauce. Simmer for 30 minutes. Stir in cayenne pepper, cheese, and salt to taste. Add cooked pasta to sauce and coat well. Put macaroni and cheese into a large casserole dish or 4 small dishes. In a separate bowl, combine breadcrumbs, thyme, and 2 Tbsp. melted butter. Mix well. Cover macaroni with breadcrumbs and bake at 350 degrees for approximately 20 minutes or until breadcrumbs are golden brown.

Morton's Macaroni and Cheese Morton's the Steakhouse has given this childhood classic a grown-up twist with four different cheeses and a little kick from the chile paste.

Serves 6 to 8 12 ounces dried cavatappi or other small hollow, ridged pasta 1 ½ teaspoons melted butter 4 tablespoons finely diced yellow onion 1 ¼ cups heavy cream Kosher salt 6 ounces sharp cheddar cheese, shredded (about 2 cups) 4 ounces cream cheese, cut into small cubes 3 ounces parmesan cheese, grated (about 2/3 cup) 1 ounce Swiss cheese, grated (about 6 tablespoons) ½ tablespoon chile paste, such as sambal oelek 5 ounces sharp cheddar cheese, coarsely shredded (about 1 2/3 cups) 8 tablespoons Panko bread crumbs (about ½ cup) 1. Preheat the oven to 400 degrees.

2. Cook the pasta according to the package directions until al dente. Drain but leave a little water on the pasta to keep it moist. Reserve another ½ cup of pasta water to thin the sauce. Return to the cooking pot and cover to keep warm.

3. In a medium saucepan, melt the butter over medium heat and sauté the onions for about 1 minute or until tender. Add the cream and bring to a simmer. Stir in the cheddar, cream, parmesan and Swiss cheeses and cook, stirring, until the cheeses melt and are fully incorporated into the cream. Let the sauce reach a simmer and stir in the chile paste. You will have about 2 ½ cups of sauce.

4. Remove from the heat and using an immersion blender or hand-held electric mixer, beat for about 45 seconds until the cheeses and onions are completely blended. The sauce will be thick; thin it with the reserved ½ cup of pasta water and mix well. Season to taste with salt.

5. Ladle the sauce over the pasta and mix well with a rubber spatula. Transfer to a deep, 2-quart baking dish and spread the pasta and cheese evenly. Sprinkle the coarsely shredded cheese over

the casserole and sprinkle with bread crumbs. Bake for 20 to 25 minutes or until hot and bubbling around the edges. Serve immediately.

Ratatouille Serves 6-8 For a colorful ratatouille use different colored peppers, squash, and tomatoes. Don’t hesitate to double this recipe, as any ratatouille left over would taste even better the next day.

1 medium eggplant, cut into 1/2-inch cubes Salt 4 tbsp olive oil 2 medium onions, cut into 1/2-inch dice 4 to 6 garlic cloves, chopped 1/2 bunch of fresh basil, tied in a bouquet with kitchen twine A pinch of dried chile flakes 2 sweet peppers, cut into 1/2-inch dice 3 medium summer squash, cut into 1/2-inch dice 3 ripe medium tomatoes, cut into 1/2-inch dice 6 basil leaves, chopped Extra-virgin olive oil Lightly salt the cubes and toss; set in a colander for about 20 minutes to draw out excess moisture.

Heat 2 tbsp olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant begins to stick to the bottom of the pan. Remove the eggplant when done and set aside.

Pour 2 tbsp olive oil in the pot, add onions, and cook for about 7 minutes, or until soft and translucent.

Add garlic and fresh basil bouquet, plus salt and chile flakes (to taste). Cook for 2 to 3 minutes, and then stir in sweet peppers. Cook a few minutes more, and then add squash. Cook a few more minutes, and then stir in tomatoes. Cook for 10 minutes longer, and then stir in eggplant. Cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and add salt to taste. Stir in basil leaves and drizzle extra-virgin olive oil to taste.

Serve warm or cold.

Variation

Cook all the vegetables, except the tomatoes, separately until tender, and then stir them together with the tomatoes, herbs, garlic, and salt. Heat through and serve.

Red Cabbage With Apples and Chestnuts Adapted from Canal House Cooking Serves 6–8 2 tbsp canola oil 1 large onion, thinly sliced Salt and pepper Bay leaf Juice of 1 small lemon 1 head red cabbage, cored and sliced into strips 1 cup Riesling 2 green apples, peeled and cubed 1 14-oz jar roasted chestnuts Heat the oil in a large heavy pot over medium-high heat. Add the onions and sautÊ until they are soft, about 5 minutes. Season liberally with salt and pepper. Add the bay leaf and lemon juice, and stir with a wooden spoon.

Add the cabbage and Riesling, and stir to mix. Reduce the heat to low, cover, and gently simmer for about 30 minutes. Add apples and chestnuts, and stir to mix, taking care to keep the chestnuts whole. Cover and cook until the cabbage is very tender, about 30 minutes.

Roasted Beet Wedges From Delicious Orchards, Colts Neck Serves 4 1 lb medium fresh beets, peeled 4 tsp olive oil 1/2 tsp kosher salt 3 sprigs fresh rosemary Cut each beet into six wedges and place in a large resealable plastic bag. Add olive oil and salt. Seal and shake to coat.

Place a piece of heavy-duty foil (about 12 inches long) in a 15 x 10 x 1–inch baking pan. Arrange beet mixture, place the sprigs of rosemary on top, and seal tightly. Bake at 400 F for 1 ¼ to 1 ½ hours or until beets are tender.

Discard rosemary sprigs.

Roasted Beets Extra-virgin olive oil (or butter) Salt and pepper Chopped parsley (or any other herb of preference) Whole, unpeeled beets Preheat oven to 350°F. In a large bowl, toss the beets lightly, coating them with olive oil. Place beets in a baking dish. Roast for about 1 to 1 ½ hours, checking for doneness with a toothpick; if the toothpick slides into the beet easily, they are done. Remove the beets from the oven, and let cool. Peel beets, dice or slice (whichever is preferred) them, and then toss in a bowl with olive oil and chopped parsley. Salt and pepper to taste. Beets can be served cold or hot.

Source: Jamie Hollander Gourmet Foods and Catering, New Hope, Pennsylvania.

Sesame Kale Ingredients: 2 bunches of kale, stemmed and chopped 1 ½ tsp of toasted sesame oil 2 cloves of chopped garlic 1 pint of Portobello mushrooms, sliced 4 scallions, thinly sliced ¼ cup of veggie broth 4 tbsp low sodium soy sauce 1 tbsp rice vinegar A squish of honey A few tbsp. of toasted sesame seeds Squeeze of lemon Directions Heat oil in a large non-stick sauté pan. Add mushrooms and garlic and cook for about five minutes or until the mushrooms are turning a rich, golden brown.

Stir in scallions and cook another two minutes. Add the kale along with the veggie broth and pop a lid on. Cook until the kale is wilted down (about six or seven minutes).

While the kale is cooking, combine soy sauce, vinegar, and honey in a small bowl. Once the kale is wilted and cooked down add the soy sauce mixture to your greens. Cook uncovered for another couple of minutes. When you’re ready to serve, top with toasted sesame seeds and squeeze some lemon on top. Enjoy!!

Adapted from Danispies.com

Sister Frances’ Potatoes Adapted from Canal House Cooking Serves 4–6 4 Russet potatoes, peeled and cut into 1/2-inch cubes 2 tbsp butter 2 cups milk Salt and pepper Chopped chives Put potatoes into a deep, medium-sized heavy pot. Add enough butter and milk to cover the potatoes. Season with salt and pepper. Heat just barely to a simmer over medium heat, then reduce heat to low and let cook until the potatoes are tender and have absorbed most of the milk, about 60 minutes. (Keep potatoes submerged as they cook so they don’t turn dark.) Stir occasionally and carefully with a rubber spatula to keep the potato pieces intact. Season with salt and pepper, and garnish with a sprinkling of chopped chives.

Neenie’s Sourdough-Sage Stuffing Adapted from Canal House Cooking Serves about 12 1/2 pound (16 tablespoons) butter 3 medium yellow onions, finely chopped 1 head celery, finely chopped 1 large bunch parsley, leaves finely chopped 6 large sprigs fresh sage, leaves finely chopped Salt and pepper 10 cups fine, fresh sourdough bread crumbs 1/2 cup chicken stock Melt the butter in a large heavy-bottomed skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are very soft and translucent and haven’t taken on any color, about 20 minutes. Add the celery, parsley, and sage and season with salt and pepper. Cook for 5 minutes. Transfer to a large mixing bowl.

Add the bread crumbs to the bowl with the onions and celery and toss until well combined. Stir in the chicken stock, mixing until the stuffing is moist but not packed together or dense. Adjust the seasoning.

Spoon the stuffing into a turkey and roast. Or, put the stuffing into a large buttered baking dish and bake in a preheated 325° oven until it is hot throughout and golden on top, about 45 minutes.

VARIATION: To stuff a capon or a large roaster with Neenie’s Sourdough-Sage Stuffing, reduce the recipe by half and use it in place of the Fettuccine Stuffing recipe (see page 81) spooning it into the bird, then roast it.

Summertime Vegetable Packet (serves eight) For the vegetable packet: 1 ea. fennel (cut into thin strips) 1 ea. medium carrot, peeled and cut into 1/2" slices 1 ea. red pepper, seeded and cut into 1/2" strips 3 ea. stalks of celery, peeled and cut into 1" lengths 8 ea. fingerling potatoes, washed and cut into 1/2" pieces 1 ea. yellow squash, deseeded and cut into 1" pieces 1 ea. zucchini, deseeded and cut into 1" pieces 1-2 pc. jalapeno chilies, deseeded and cut into thin circles (The vegetables in the recipe can be substituted with any vegetables you prefer.)

1/2 cup vegetable or chicken stock 4 sprigs fresh thyme 2 sprigs fresh rosemary 4 sprigs cilantro 3 oz. extra virgin olive oil Place all the cut vegetables into a large bowl. Season with salt and black pepper and extra-virgin olive oil.

On a flat surface, place a large sheet of aluminum foil and put the seasoned vegetables in the center of the foil. Pour on the stock and scatter the fresh herbs on top of the vegetables. Cover with another sheet of aluminum foil and fold the edges to create a tightly sealed packet.

Place the sealed packet on the hot surface of the grill and allow to steam for 6-7 minutes. If you are not ready to serve right away, remove the packet to a cool part of the grill.

Tian of Vegetables Ingredients 2 large Spanish onions, peeled and sliced thin ½ lb Yukon Gold potatoes, peeled and sliced 1/4 inches thick ½ lb Roma tomatoes, sliced, 1/4 inches thick 2 zucchini, sliced 1/4 inch thick 1 medium eggplant (Japanese eggplant can be used as an alternative), sliced 1/4 inch thick 2 sprigs of thyme, leaves removed and chopped 2 1/4 cup, plus 2 tbsp extra-virgin olive oil 2 cups white wine Salt and pepper to taste 1 tsp grated Parmesan cheese Method 1. In a hot pan, add 2 tbsp extra-virgin olive oil. Add the sliced onions and cook until the onions are caramelized (they should have a golden-brown color). Add chopped thyme and deglaze the pan with the two cups of white wine. Cook until the wine evaporates.

2. Preheat oven to 375º F. 3. In a bowl, combine the potatoes and the tomatoes. Toss with salt and pepper, and coat with extra-virgin olive oil. Allow the potatoes and tomatoes to rest for a few minutes, then separate the potatoes and tomatoes and set aside.

4. In a hot pan, sauté zucchini and eggplant separately, giving the vegetables a quick sear on both sides and seasoning with salt and pepper. Let rest on a paper towel or screen.

5. In a baking plate, arrange the caramelized onions evenly on the bottom. Alternate layers of tomatoes, potatoes, zucchini, and eggplant until they are all used up and the onions are covered.

Cover with foil and bake in a convection oven for 30–35 minutes (add 10–15 minutes to cooking time for a conventional oven), until the potatoes are tender. Remove the foil and sprinkle the top of the tian with Parmesan cheese. Keeping the dish uncovered, place it back in the oven for another 15 minutes or until brown on top. Finish with drizzle of extra-virgin olive oil.

Toasted Farro with Mushrooms, Squash, and Kale

By Executive Chef David C. Felton, Ninety Acres at Natirar Feeds 4-6 people Ingredients 2 + 1 Tablespoon Extra Virgin Olive Oil, separated 2 cups raw farro, I like anson mills the best ½ cup yellow onion, diced small 1 clove garlic, smashed open 4 cups, mushroom or vegetable broth 1 cup butternut squash or other hearty squash, diced ¼” 3 cups crimini mushrooms, washed and quartered 1 bunch lacinato or Tuscan kale, stems removed and cut into ribbons ¼ cup grated parmesan cheese Procedure In a heavy-bottomed pot over medium heat, warm the olive oil gently.

Add the onion and the garlic and sweat till softened, about 5 minutes.

Next, add the farro and toast with the onion and garlic-flavored oil. When the farro is fragrant and the onion and garlic are starting to brown, add two cups of the vegetable or mushroom stock slowly. Bring to a boil and reduce to a gentle simmer.

You want to slowly simmer the farro and stock together, and keep stirring to make sure it doesn’t stick to the bottom. Let simmer till all liquid has been absorbed or has evaporated.

While the farro is cooking, heat a large sauté pan over medium heat. When hot, add the oil and then the butternut squash. Sauté for two minutes and then add the mushrooms. Sauté for one more minute and then add the kale. Cook for one more minute so the kale starts to soften.

Remove from heat and reserve.

To finish the dish, add the remaining two cups of stock to the farro along with the mushroom, squash, and kale mixture. Simmer over a medium to low flame till the farro is tender but still chewy, leaving a little liquid in the pot to keep the dish moist.

It is okay if the squash pieces break apart; they will add a creamy texture to the dish.

Serve warm in bowls with a sprinkling of the parmesan cheese.

Almond Espresso Chocolate Chip Cookies From Melissa's Marvelous Meatless Meals, by registered dietitian Melissa Pickell of New You Nutrition in Stockton.

The combination of almonds, chocolate, and espresso is unbelievable, and the nuts give these a great crunchy texture. They freeze well, so make a batch and freeze half for another time.

Makes about 18 cookies

1¼ cup coarsely chopped whole almonds (chopping is best done by hand to get the right texture) 1½ cup gluten-free flour mix (see recipe below) 1 tbsp espresso powder ¼ cup cocoa powder ½ tsp xanthan gum 1/8 tsp sea salt 5 tbsp pure maple syrup ¼ cup gluten-free brown-rice syrup 2 tbsp agave nectar 5 tbsp canola oil ½ tsp vanilla extract ½ cup gluten-free, dairy-free chocolate chips Preheat the oven to 350 degrees.

Place chopped nuts, flour mix, espresso powder, cocoa powder, xanthan gum, and salt in a large bowl. In a smaller bowl combine maple syrup, brown-rice syrup, agave nectar, oil and vanilla.

Add the wet ingredients to the dry and mix until combined. The dough will be stiff and sticky.

Add the chocolate chips and mix in.

On a lightly oiled baking sheet place large globs of dough (about a heaping tablespoon each) and shape by making them somewhat round and flattening the globs to ¼-inch thick with your fingers or a fork. Works best with 9 cookies per baking sheet.

Bake for about 15 minutes. Cool on baking sheet for 5 minutes before removing to a cooling rack.

Rice Flour Mix Makes 5 cups 4 cups rice flour (I like the texture of superfine white rice or superfine brown rice flour from Authentic Foods (authenticfoods.com).

1 cup potato starch 1 cup tapioca flour Sorghum-Millet Flour Mix Makes 5 cups 1 cup sorghum flour (Authentic Foods has a superfine sorghum flour) 1½ cup tapioca flour (tapioca starch) 1½ cup potato starch (not potato flour) 1 cup millet flour (or corn flour) In a dry sifter, place all ingredients for the flour mix. Sift mixture into a large bowl. Spoon flour mix back into sifter and sift again.

Sift a third time. Give the mix a final stir with a wire whisk and then spoon it into a wide-mouth jar or container with an air-tight lid.

Alsatian Apple Tart (Makes one 9-inch tart) 3-4 big tart apples (1 1/2 lbs.), such as Granny Smith, peeled, cored, and halved from top to bottom 1 prepared (unbaked) 9" Flaky Tart Crust 2 large eggs 1/3 cup sugar 1/2 cup light cream 1/2 cup milk 1 teaspoon vanilla extract 1/4 cup apricot glaze, melted (see below) Apricot Glaze Add 2 tablespoons of warm water to 1/2 cup of apricot jam. Stir until the jam melts and thins, then pour the glaze through a strainer. Depending on how much whole fruit is in the jam, you’ll end up with 1/4 to 1/2 cup of glaze.

For the tart Position your oven racks in the center and heat the oven to 375°. Using a knife or a mandoline, slice the apples thin (1/8") lengthwise.

Arrange the apple slices in your tart shell, starting from the top tart edge and working all the way around the perimeter of the pan. Repeat, laying the apples in rows of overlapping concentric circles, until the tart shell is full. Use small pieces of apple to fill any gaps.

Whisk the eggs and sugar together in a small bowl until they are pale-yellow. Whisk in the cream, milk and vanilla. Pour this custard over the apple slices.

The custard comes very near to the top of the pan, so you must be careful when you move it. You can also set the pan with the apples on the oven rack with the oven door open and the rack slid out about halfway, and then pour the custard in the shell. This means you don’t have to move the custard-filled pan.

Either way, with the tart on the center rack in the oven, bake the tart for 1 hour and 15 minutes, until the apples are golden brown and the custard is set. It will feel firm to the touch and won’t jiggle when you shake the pan.

Remove the tart from the oven, and set it on a wire rack to cool slightly.

To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced.

Slide the outside ring of the pan down off the tart. Place the tart on your work surface and slide the tart off the pan bottom onto a rimless serving dish or a cutting board.

Use a pastry brush or a scrunched-up paper towel to coat the apples with the apricot glaze. Serve warm or at room temperature.

Angel Trifle —Samantha Mark, R.D., Montville Serves 12–18 1 angel food cake (homemade or store-bought) 1 container strawberries, cut into halves or quarters 1 container raspberries 1 container blueberries 1 container low-fat or fat-free whipped topping Dark chocolate, shaved for layering and decor on top Cut angel food cake into medium-sized slices.

Layer strawberries, raspberries, and blueberries on top of cake pieces. Then, layer the whipped topping and chocolate on top of berries. Repeat layers again: cake, berries, whipped topping, chocolate.

Apple Tart

By Anna Pump There’s nothing better than New Jersey apples in the fall. When I lived in Frenchtown, my family and I would drive along the back roads to find the best orchards for apple picking. Today, my son, Harm, who lives in Stockton, frequents Melick’s Town Farm in Oldwick (pick your own through October) and Peaceful Valley Orchards in Pittstown (the farm stand is open through Thanksgiving).

There are 30 different varieties of apples grown in New Jersey. My favorites are Cortland, McIntosh, and Winesap — the oldest variety in the state, dating back to the 1700s. I usually use McIntosh apples for my apple tart because they break down nicely. This dessert is a fall favorite at Loaves and Fishes and is easy to make. It is an old family recipe that never fails.

Apple Tart Serves 6–8 Crust 1 1/4 cups flour 1 tsp sugar 1/2 tsp baking powder 6 tbsp cold butter, diced into cubes 1 egg yolk 2 1/2 tbsp cold water Filling 3 1/2 lbs apples, peeled, halved, and cored 3 tbsp butter 1/4 cup sugar Glaze 1/2 cup apple jelly 1 tbsp water Procedure Crust: Place the flour, sugar, and baking powder in a food processor fitted with a metal blade.

Add the cubes of butter. Pulse 5 times. Add the egg yolk and, with the motor running, add the water. Process until the dough is crumbly. Remove from bowl and, by hand, knead the pastry

into a ball. Cover in plastic wrap and chill for 30 minutes.

Preheat oven to 375째F. Roll the pastry into a 12-inch round. Fit it into a 9-inch round tart pan. Prick the bottom liberally with a fork. Bake for 8 minutes. Cool for 10 minutes.

Filling: Place the apples, cut-side down, on a cutting board. Retaining their shape, cut each apple downward into very thin slices. Keeping the sliced apple intact, carefully transfer it to the pastry shell. Slant the apple slightly so the cuts are just visible. Continue in the same manner with the remaining apple halves until the pastry shell is covered and piled high with apples. Dot with the butter, sprinkle with the sugar, and bake for 45 to 50 minutes, or until the apples are just cooked and are a nice brown color. Cool for 15 minutes.

Glaze: In saucepan, heat the apple jelly with the water. Brush the glaze over the apple tart. Serve warm or at room temperature.

Baked Apples Serves 6 6 Granny Smith apples 2 T raisins 2 T pure maple syrup 1 T cinnamon, or to taste 2T sprouted 100 percent whole-grain flourless almond cold cereal (Ezekiel 4:9 cereal) 2T pure water, or as needed Preheat oven to 325 degrees if using a glass baking pan, or to 350 degrees if using a metal pan.

Soak raisins in maple syrup for 5-10 minutes at room temperature While the raisins are soaking, peel a 1/2-inch deep ring around the stem of each apple. Prick two sides of each apple with a fork to allow the steam to escape. Core the apples using an apple corer three-fourths of the way down each apple.

Add some cinnamon to the raisin-maple syrup mixture. Fill each apple hole with this mixture.

Top the apples with the almond cereal. Pour leftover syrup around and over the apples. Add water around the apples.

Bake the apples uncovered for about 45 minutes or until they are soft to the touch. Serve warm.

Baked Chocolate Pudding with Chantilly Cream

By Anna Pump Every dinner should have a dessert. When my children were small, they would sometimes say, “I’m saving the best for last.”

I’m sure what they meant was that the memory of the last taste would linger the longest. And what child — or adult — does not love pudding? This wonderfully rich and gooey dessert is certain to please anyone who is passionate about chocolate. It’s easy to prepare and can be made up to three days in advance. Just bring it to room temperature and top with Chantilly cream and the sweetest, ripest berries you can find. Serve on a plate — in a bowl you wouldn’t see the gooiness or the attractiveness of the crust.

Serves 6 4 large eggs 2 cups sugar Seeds of 1 vanilla bean 1 tbsp framboise (optional) 3/4 cup cocoa, sifted 1/2 cup unbleached all-purpose flour, sifted 16 tbsp (8 oz) unsalted butter, melted slightly Chantilly Cream 1 cup heavy cream 1 tbsp superfine sugar 1 tsp vanilla extract 1 pint seasonal berries, rinsed, dried and, if using strawberries, sliced Preheat oven to 325°F. Lightly butter a shallow 2-quart casserole dish.

Beat the eggs and sugar with an electric mixer until light and fluffy and the mixture has quadrupled in volume. Add the vanilla-bean seeds, framboise (if using), cocoa, and flour. Mix at low speed until combined. Add the butter, and mix to blend. Transfer batter to the casserole dish.

Place the casserole dish in a larger baking pan, and pour in enough hot water to come halfway up the outer side of the casserole dish. Bake for 1 hour. When ready, a tester inserted 2 inches from the side should come out clean. The center will appear underbaked, and the texture will be somewhere between cake and pudding. Let cool.

To make the Chantilly cream, beat together the cream, sugar, and vanilla until softly whipped.

The consistency should be a bit runny. To serve, divide the pudding among six dessert plates and top with the cream and berries.

Brooklyn Blackout Cake Excerpted from The Hummingbird Bakery Cookbook by Tarek Malouf (Ryland Peters & Small, $27.95) Photo credit: Peter Cassidy This is a must for chocolate lovers. The filling and frosting are made from an eggless chocolate custard. When you make the custard, if you spread it on a thin tray and cover it with clingfilm, it will cool down more quickly. The cake looks amazing when covered with crumbled chocolate sponge, with the almost black custard peeking through. You can refrigerate the cake to set slightly before serving.

100 g unsalted butter, at room temperature 260 g caster sugar 2 eggs ¼ teaspoon vanilla extract 45 g cocoa powder ¾ teaspoon baking powder ¾ teaspoon bicarbonate of soda a pinch of salt 170 g plain flour 160 ml whole milk Chocolate Custard 500 g caster sugar 1 tablespoon golden syrup 125 g cocoa powder 200 g corn flour 85 g unsalted butter, cubed ½ teaspoon vanilla extract three 20-cm cake tins, lined with greaseproof paper Makes 10–12 slices Preheat the oven to 170°C (325°F) Gas 3.

Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after

each addition. Turn the mixer down to slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda, and salt until well mixed. Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined.

Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 25–30 minutes. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

For the chocolate custard: Put the sugar, golden syrup, cocoa powder and 600 ml water into a large saucepan and bring to the boil over medium heat, whisking occasionally.

Mix the corn flour with 120 ml water, then whisk into the cocoa mixture in the saucepan. Bring back to the boil, whisking constantly. Cook until very thick, about 10 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour the custard into a bowl, cover with clingfilm and chill until very firm.

When the cakes are cold, using a serrated knife, slice a thin layer off one of the cakes. Put this layer in a food processor and process to make fine crumbs. Put one cake on a cake stand and spread about one-quarter of the chocolate custard over it with a palette knife. Place a second cake on top and spread another quarter of the custard over it. Top with the last cake and spread the remaining custard over the top and sides.

Cover with the cake crumbs and chill for about 2 hours.

Caramelized Stone Fruits with Sweetened Yogurt 2 nectarines, halved, stones removed 2 peaches, halved, stones removed 2 plums, halved, stones removed ž cup dark muscovado (Barbados sugar) 2 cups plain Greek-style yogurt 2 tsp vanilla extract Zest of 1 lemon 2 tbsp dark brown sugar Firmly press cut side of fruit into muscovado, coating evenly.

Put a nonstick frying pan over medium-high heat. Place fruit in pan, cut-side down. Cook about 1 minute, until golden. Remove from pan and arrange, skin-side down, on a platter. Deglaze pan with about two tbsp water, and pour excess “syrup� over cut side of fruit and into cavity.

Mix together yogurt, vanilla, and lemon zest and transfer to a serving bowl. Sprinkle top with brown sugar (do not mix), and let stand 1 minute or so. The acid in the yogurt will melt the sugar into the yogurt, creating a caramelized effect.

Carrot Cake This classic, from a family recipe, is a favorite on the menu of Morton's the Steakhouse in Hackensack.

Serves 12 to 14 Cake: 2 tablespoons unsalted butter 2 cups all-purpose flour, plus more for dusting the pan 2 teaspoons baking soda 2 teaspoons ground cinnamon ½ teaspoon salt 4 large eggs 2 cups sugar ¾ cup vegetable oil ¾ cup buttermilk 2 teaspoon vanilla extract 1/3 cup crushed pineapple, drained 2 cups carrots, peeled and coarsely grated 1 1/3 cups loosely packed shredded, sweetened coconut 2 cups finely chopped walnuts

Buttermilk glaze: 1 cup sugar ½ cup buttermilk ½ cup unsalted butter 1 tablespoon light corn syrup ½ teaspoon baking soda 1 tablespoon pure vanilla extract

Frosting: 1 ½ cups unsalted butter, room temperature 12 ounces cream cheese, room temperature 3 cups confectioners’ sugar 1 ½ teaspoons fresh orange juice 1 ½ teaspoons grated orange zest 1 ½ teaspoons pure vanilla extract

1. To make the cake: Preheat the oven to 350 degrees. Generously butter two 9-inch round cake pans, each about 1 ½ inches deep. Dust each cake pan with about 1 tablespoon of flour and tap out the excess.

2. In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt.

3. In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla and mix well.

4. Stir the flour into the batter.

5. Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix well. Add the flour and fold into the batter with a rubber spatula.

6. Divide the batter evenly between the cake pans. Bake on the center rack of the over for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.

7. Meanwhile, make the glaze: In a small saucepan, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended. Set the pan over medium heat and bring to a simmer. Cook for about 3 minutes, stirring, until heated through and the sugar dissolves.

8. Remove the pan from the heat and whisk in the vanilla. Set aside, covered, to keep warm.

9. Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke about 20 holes in the top crust of each cake layer. Do not go any further than halfway through the cakes.

10. Whisk the glaze and pour it evenly over the cake layers. Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.

11. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy.

12. Add the confectioners’ sugar, orange juice, orange zest, and vanilla. Mix slowly so that the sugar doesn’t fly out of the bowl. Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.

13. To assemble: Remove the cake layers from the refrigerator and invert them on a work surface. You might need to run a kitchen knife around the edges to loosen the layers. Put 1 layer on a platter, glazed-side down.

14. Put about 1 ½ cups (a third) of the frosting on the center of the cake layer and spread it evenly over the cake. There should be a layer of frosting about ½-inch thick. If the frosting is soft, return the cake to the refrigerator to stiffen it up.

15. Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 ½ cups (a third) of the frosting.

16. With the remainder of the frosting, cover the sides of the cakes with a thin layer.

17. With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes. Repeat over the entire top of the cake.

18. Lightly sprinkle top of the cake with about 3 tablespoons of chopped walnuts. Press the rest of the walnuts onto the sides of the cake. Make this a thicker layer than the nuts on top of the cake. Serve at room temperature.

Chocolate-Dipped Fruit —Shari Bilt Boockvar, R.D., Livingston, nutrifactsforyou.com Serves about 6 1 3.5-ounce bar of 70% or higher dark chocolate 2 cups mixed fresh fruit, such as blueberries, strawberries, blackberries, or raspberries Break chocolate into small pieces of roughly equal size, and place in top pan of a double boiler over hot, but not boiling, water. Stir gently until melted.

Using toothpicks, dip fruit in halfway until lightly coated, and then dry on a cookie sheet covered with wax paper.

Refrigerate until set, about 30 minutes.

Chocolate, Espresso, and Hazelnut Bread Pudding Serves 8

Butter, for pan 3 eggs, lightly beaten 1 cup heavy cream 2/3 cup espresso, cooled to room temperature 1/2 cup cocoa powder 1/2 cup sugar 1 tbsp ground cinnamon 1/2 loaf brioche, crust removed and discarded, diced 1/2 package ladyfingers or Savoiardi, torn into chunks 1/2 cup hazelnuts, toasted and chopped 1/2 cup semi-sweet chocolate chunks or chips Vanilla ice cream or crème anglaise, for serving Fresh raspberries or strawberries, for garnish Preheat oven to 350 degrees. Butter an 8-inch-square baking pan, or use a nonstick pan. In a large bowl, whisk together eggs, cream, and espresso. Add cocoa powder, sugar, and cinnamon, and whisk until well combined. In a separate bowl, combine brioche, ladyfingers, hazelnuts, and chocolate; add to egg mixture, and stir until combined. Spread mixture evenly in prepared pan, and bake for 25 minutes. Serve hot, cold, or at room temperature with ice cream.

Chrusciki (Polish Bow Tie Cookies) Makes 7 dozen Ingredients 1 tablespoon unsalted butter 2 large eggs 5 large egg yolks 3 tablespoons granulated sugar 1 1/2 teaspoons salt 1 teaspoon pure orange extract 1 teaspoon pure lemon extract 1 teaspoon pure vanilla extract 1 teaspoon distilled white vinegar 1 tablespoon rum 3 tablespoons sour cream 1 teaspoon freshly grated lemon zest 1 teaspoon grated orange zest 2 to 3 cups all-purpose flour Pure vegetable shortening, for deep-frying Confectioners’ sugar, sifted, for sprinkling Directions 1. Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon colored. Add citrus zests. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until dough blisters, becomes elastic, and can be handled easily. Cut dough in half, and wrap one half with plastic wrap; reserve at room temperature.

2. Roll half of dough very, very thin, and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit.

Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.

3. Heat shortening in a cast-iron frying pan to 375 degrees. and fry the dough strips, a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs.

4. Drain chrusciki on brown paper bags; transfer to a cooling rack, and sprinkle with confectioners’ sugar. Store, tightly covered, in wax-paper-lined tins. Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts.

Cranberry Apple Crisp

By Michael Carrino, Montclair-based chef and a winner of “Chopped� on the Food Network Serves 6 1 bag fresh cranberries 1 cup granulated sugar 1 cup water 2 tbsp orange brandy (optional) 1/2 cup orange juice pinch of salt In medium saucepot, bring all ingredients to a simmer and cook until cranberries are soft and sweet. Remove from pot, transfer into a small bowl, allow to cool.

6 locally grown apples peeled, cored, and sliced thin 1/4 cup light brown sugar 1 tsp ground cinnamon 1/2 tsp ground mace Toss sliced apples in a large bowl with sugar, cinnamon, and mace until all the apples are coated.

Fold the cooled cranberries into the apples and mix well. Grease 6 8-oz ramekins with butter, and dust with granulated sugar. Evenly distribute the apple/cranberry mixture in the ramekins, pouring in the remaining liquid as well. Top with crumble topping (see below) and bake uncovered at 350 F for 20 to 25 minutes or until the topping is golden brown.

Apple-Cranberry Crisp Topping 1 cup sugar 1 cup dark brown sugar 1 tsp salt 1/2 lb of butter 2 cups all-purpose flour In a medium bowl, combine all ingredients and incorporate by rubbing your hands together. The texture should be that of damp sand.

Eggnog Ice Cream An old holiday favorite gets a frosty twist. Walter Leffler’s eggnog ice cream is a dessert that can easily be tailored to individual tastes: Children can lend a hand making a non-alcoholic version, or adults can substitute a favorite liquor to personalize the eggnog flavor.

Yields one quart Ingredients 4 egg yolks 1/3 cup granulated sugar 2 cups whole milk 1 cup heavy cream 1 tsp ground nutmeg 1 pinch ground clove 1 tsp pure vanilla extract 3 oz Maker’s Mark bourbon Procedure In a tabletop mixer, beat together the egg yokes and sugar until the yokes are light in color and the sugar is dissolved.

Place the milk, cream, nutmeg, clove, and vanilla extract in a heavy-bottomed pot. Bring to a boil.

Remove from heat and slowly temper the two mixtures together.

Place the mixture back on the stove top and slowly bring it to 160º F, whisking continuously.

Remove from heat and strain the mixture through a sieve. Blend in bourbon.

Refrigerate until cool. Place the ice cream base in an ice cream machine and process according to the manufacturer’s recommendations.

Soft-serve: Serve immediately. Traditional: Freeze overnight.

Fennel-Scented Panna Cotta With Local Strawberries Serves 6 1 bulb fennel 3¼ 2½ cups heavy cream ½ cup whole milk 1/3 cup plus 2 tbsp sugar 1 envelope Knox gelatin 2 tbsp anisette (or other licorice-flavored liqueur such as Pernod) 2 cups local strawberries, cut into quarters You will need 6 6-oz ramekins and vegetable baking spray Trim fennel, reserving ½ cup of fronds. Slice bulb.

In a saucepan, bring 2½ cups cream, milk, 1/3 cup sugar, sliced fennel, and fennel fronds to a boil, stirring until sugar is dissolved. Lower to a simmer and let fennel infuse into cream for 10 minutes.

Drain cream mixture through a strainer and put back in pan with fennel fronds. Add gelatin and heat slightly until it dissolves. Add anisette and stir.

Spray ramekins with baking spray. Divide gelatin cream mixture among ramekins and let cool to room temperature. Cover with plastic wrap and chill until set, at least 4 hours (overnight is better).

To serve, dip ramekins in hot water for 3 seconds. Run a thin knife around sides of each ramekin and invert panna cottas onto center of a serving plate.

Combine remaining cream and sugar in a bowl and whisk until cream is foamy. Add strawberries and mix gently.

Spoon strawberry cream around each panna cotta and serve immediately.

Flaky Tart Crust (for two 9-inch tart crusts) 2 1/2 cups unbleached all-purpose flour 1 teaspoon sugar 1 teaspoon salt 12 tablespoons (1 1/2 sticks) cold unsalted butter cut into 1/4" cubes 5 tablespoons solid vegetable shortening Small glass of ice water 1 9" tart pan (with fluted edges and removable bottom) Dump the flour, sugar and salt into a food processor bowl fitted with a metal blade and pulse a couple of times to make sure the salt is distributed evenly throughout the flour.

Add the butter and the shortening all at once and pulse 5 to 10 times, until the mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain.

Remove the blade from the food processor and dump the crumbs into a big bowl. Sprinkle a tablespoon of ice water over the surface of the crumbs. Repeat with 3 more tablespoons of ice water.

Use your hands or a wooden spoon to bring the dough together. Add more water if you have to, 1 tablespoon at a time. The dough should be just past crumbly and just barely coming together.

You don’t want it to be so wet that it sticks together or turns sticky-white in color.

Cut the dough in half, press each of the halves into a disk and wrap the disks in plastic wrap.

Refrigerate the dough for at least 30 minutes before rolling it out.

If you are par-baking or prebaking your crust, position your oven racks in the center and preheat the oven to 400°.

Roll out one disk of dough to 3/8" thick. Fit the dough into your tart pan.

For a prepared crust, refrigerate the dough in the tart pan until you’re ready to use it.

For a par-baked crust, prick holes in the tart dough with a fork. Line the bed of the tart with aluminum foil and weigh it down with pie weights or dried beans. Place the tart shell on the center rack and bake for 10 minutes at 400°. Remove the shell from the oven, and the paper and weights from the pan.

Return the shell to the oven and bake it for another 5 minutes until it appears dry. Remove the shell from the oven and set it on a wire rack to cool.

For a prebaked crust, follow the instructions for the par-baked crust, but increase the second baking time to 15-18 minutes or until the shell is golden brown all over.

Gingerbread Cheesecake Serves 10 Top this cake with both honey-gingerbread and molasses-gingerbread cookies. Because you will use the molasses-gingerbread dough for the crust, you can make all the cookies from the same dough.

Ingredients All-purpose flour, for dusting 1/4 recipe of the dough for Molasses-Gingerbread Cookies 4 tbsp unsalted butter, melted 1 3/4 cups granulated sugar 2 lbs cream cheese, room temperature 1 tsp pure vanilla extract 4 large eggs, room temperature 1/4 cup unsulfured molasses 1/4 tsp salt 1 1/2 tsp ground ginger 1 tsp ground cinnamon 1 tsp freshly grated nutmeg 1/4 tsp ground cloves 1/2 tsp finely grated lemon zest 6 gingerbread men Directions 1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in two layers of foil.

2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4-inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack.

Break into large pieces, then pulse in a food processor until finely ground.

3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.

4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, one at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest.

Pour filling into cooled crust.

5. Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until

cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).

6. Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan.

Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).

Courtesy marthastewart.com

Martha Stewart's Shaped Gingerbread Cookies Makes about 2 dozen townhouses, 4 dozen deer or trees, or 6 dozen men Ingredients 5 1/2 cups all-purpose flour, plus more for dusting 1 tsp baking soda 1 1/2 teaspoons salt 4 tsp ground ginger 4 tsp ground cinnamon 1 1/2 tsp ground cloves 1 tsp freshly grated nutmeg 2 sticks (16 tbsp) unsalted butter, room temperature 1 cup packed dark-brown sugar 2 large eggs 1 1/2 cups unsulfured molasses Royal icing Directions 1. Whisk together flour, baking soda, salt, and spices in a medium bowl.

2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into 3 portions and wrap each in plastic. Refrigerate for 1 hour.

3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4-inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.

4. Cut out desired shapes. Transfer to parchment-lined baking sheets. Freeze for 15 minutes.

5. Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.

6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1).

Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.

Gingerbread House and Cookies Ingredients 6 cups all-purpose flour 11/4 tsp baking soda 2 tsp organic ground ginger 2 tsp organic ground cinnamon 3/4 tsp organic ground cloves 1/2 tsp organic nutmeg 1 tsp fine salt 1 cup (2 sticks) organic butter 11/4 cups packed dark brown sugar 3/4 cup dark molasses 1 tsp fresh organic ginger, grated 11/2 tsp fresh organic lemon zest 1/2 cup brewed espresso or strong coffee, mixed with 1/4 cup water 1/2 tsp fresh ground white pepper or pinch of cayenne pepper (optional) Procedure Whisk the dry ingredients together in a large bowl; set aside.

Using an electric mixer, cream the butter and brown sugar on medium speed until light and fluffy, scraping down sides of mixing bowl at least once. Add the molasses, fresh ginger, and lemon zest. Mix until thoroughly combined.

On low speed, alternate adding the flour mixture and espresso to the creamed butter mixture, beginning and ending with the flour. Mix until thoroughly combined.

Turn dough out onto clean countertop and bring together, working any flour from the bottom of the mixing bowl thoroughly into dough. Divide into 2 portions and form into flat, square blocks.

Wrap the dough blocks in plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days ahead of time.) Let dough sit at room temperature for at least 10 minutes before rolling out.

Preheat oven to 350째 F. Roll dough to 1/8 inch on lightly floured parchment paper to fit your sheet pan. Chill for 15 minutes after rolling for cleanest cuts. Cut shapes from chilled dough using templates, reserving cutouts from circles for cookies. Cut more circle shapes from residual dough for cookies. Place cookies on separate sheet pan, as they will bake faster.

Bake in a 350° F oven until the edges are just beginning to darken, 12 to 15 minutes for the large pieces, 8 to 10 minutes for the small pieces. Rotate the cookie sheets half-way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.

Cookie Finishing Touches Ingredients Lemon glaze (confectioners’ sugar, thinned with lemon juice) Crystallized ginger, finely minced (for dipping cookies) Lemon zest sugar (for dipping cookies) Procedure Make the lemon glaze and dip half of each cookie in the glaze, then dip in either the crystallized sugar or lemon zest sugar.

Lemon-Almond Tart with Raspberry Sauce Serves 6-8 For the crust 1 cup slivered almonds 1 cup whole wheat pastry flour ¼ tsp sea salt ¼ cup olive oil ¼ cup maple syrup For the filling 1 agar bar 2 cups apple juice 1/8 tsp turmeric pinch of seas salt 1 cup rice syrup ¼ cup maple syrup 1 cup freshly squeezed lemon juice, strained zest of one lemon ¼ cup kuzu ½ cup soy milk 2 tsp vanilla extract 1 pint fresh raspberries or strawberries (optional for garnish) To prepare the crust Heat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven for 8 minutes. Combine the almonds, flour, and salt in a food processor and grind to a fine meal.

Whisk the oil and maple syrup in a mixing bowl Add the almond0flour meal and stir to form dough, Lightly oil a 9” tart pan with a removable bottom. Place the dough in the center of the pan with a piece of plastic wrap on top of it. Smooth and press the dough evenly across the bottom and up the sides of the pan. Using a rolling pin, trim excess dough.

Bake the crust for 20 mins. Allow to cool before filling.

To prepare the filling In a small saucepan over medium heat, dissolve the agar in the apple juice, Add turmeric and a pinch of salt. Stir in rice syrup, maple syrup, lemon juice, and lemon zest and bring to a boil. In a small bowl, dissolve kuzu in soy milk, making sure there are no lumps, Add the soy milk to the agar mixture and continue to cook, stirring, until the mixture has cleared and thickened, 1-2 minutes.

Remove pan from the heat and stir in vanilla. Pour filling into prebaked tart shell and place in the refrigerator, allowing it to set for 30 min or until chilled. Garnish with fresh berries and serve over a pool of raspberry sauce.

Raspberry Sauce 1 pint raspberries 2 T maple syrup ½ tsp vanilla extract Puree raspberries in a blender.

Use a rubber spatula or back of spoon to push them through a strainer to remove seeds. Stir in the remaining ingredients and serve.

Lemon Curd Tart

by Christopher Hirsheimer and Melissa Hamilton, Canal House Cooking Makes one 9- or 10-inch tart Crust 1 1/2 cups flour 3/4 cup powdered sugar, sifted Pinch of salt 10 tbsp cold unsalted butter, cut into small pieces Filling 2 whole eggs 4 egg yolks 4–6 Meyer lemons, depending on their juiciness 1 1/2 cups granulated sugar 6 tbsp unsalted butter, cut into small pieces Freshly whipped cream Crust: Whisk the flour, powdered sugar, and salt together in a medium mixing bowl. Using your fingers, work the butter into the flour, then rub the flour and butter together until the dough forms a smooth ball. Shape the dough into a disk. Press the dough evenly into and up the sides of a 9- to 10-inch round false-bottom fluted tart pan. The dough should be about 1/4-inch thick.

Trim off any excess dough. Prick the crust all over with the tines of a fork. Cover the crust with plastic wrap and refrigerate for at least an hour or overnight.

Preheat the oven to 350°F. Set the tart pan on a baking sheet and bake the crust until it is golden (20–30 minutes). Set the crust aside to cool completely.

Filling: Gently whisk together the eggs and the yolks in a medium bowl and set aside. Wash the lemons in warm water and pat them dry. Finely grate the zest of 4 of the lemons into a medium nonreactive saucepan. Juice the lemons to make about 2/3 cup of juice. Add the juice to the saucepan and whisk in the granulated sugar.

Set the saucepan over medium-low heat and whisk in the eggs. Cook the filling, whisking constantly to prevent it from boiling, until it has thickened (5–8 minutes).

Remove the saucepan from the heat and add the butter, a few knobs at a time, whisking until the butter has melted. Strain the lemon curd filling through a sieve into a medium bowl. Cover the

surface with plastic wrap or parchment paper to prevent a skin from forming. Set it aside to cool.

Spoon the filling into the prepared tart crust and smooth out the top with a rubber spatula.

Refrigerate the tart for at least an hour and up to 8 hours so that the filling can set. Serve the tart with big dollops of whipped cream.

Lemon Pound Cake with Raspberry Cranberry Sauce Ingredients: 2 cups all-purpose flour 2 cups sugar (I prefer raw sugar – it adds a little maple flavor) 1 stick butter, softened 1/4 cup vegetable oil 3 eggs 3/4 cup milk 1 teaspoon lemon juice grated peel of 1 lemon (more or less depending on your taste for lemon) Preheat oven to 325 degrees With an electric mixer, beat butter in a large bowl at medium speed and add oil until both are well blended.

Slowly add sugar, and then the eggs, one at a time. Next, slowly add the flour and milk, alternating between the two. Add lemon juice and lemon zest. Grease a 10’’ round cake pan and Bake at 325 degrees until slightly golden and a knife inserted into the middle comes out clean.

Cranberry Raspberry Sauce 1 package of fresh cranberries 1 pint of fresh raspberries 1 cup of sugar (more or less depending on your sweet tooth) Rinse cranberries and pick out any that look deflated. Do the same with the raspberries. Combine both in a medium saucepan and add a few tablespoons of water. Add the sugar and cook down on medium-high heat, stirring constantly.

Let the sauce cool for about ½ hr. Top a slice of pound cake with it, and if you’re really feeling confident about your gym habits, add a little scoop of vanilla ice cream.

Mama’s Apple Cake From Terhune Orchards 1 cup cooking oil 2 cups sugar 2 eggs, beaten until foamy 1 tsp vanilla 1 tsp cinnamon 1/2 tsp salt 1 tsp baking soda 2 cups flour 4 cups baking apples (such as StaymanWinesap) cored, peeled, and chopped 1/2 cup nuts or raisins (optional) Preheat oven to 350°F. Combine oil and sugar until very well mixed. Add the eggs and vanilla. Sift the dry ingredients and blend in. Blend in apples.

Pour into a greased and sugared bundt pan. Bake for 1 hour.

Let the cake cool thoroughly before removing from the pan

Mascarpone and Goat Cheese Cheesecake Makes one 9” springform pan or disposable aluminum baking cups for individual portions (352oz or 16-4oz) With any of the baking options please spray the form with Pam spray and preheat the oven to 300 degrees.

22 oz 16 oz 5 oz 1 ea 22 oz 8 ea

Cream Cheese (room temp) Goat Cheese (room temp) use fresh cheese, not aged Granulated sugar Vanilla bean Mascarpone cheese Large eggs

Scrape the vanilla bean using the sugar to help suspend the vanilla.

Combine the Cream cheese, Goat cheese, sugar and vanilla in a kitchen aid mixer and use the paddle on slow speed until smooth.

Add the Mascarpone cheese and paddle until smooth again.

Add the eggs, one at a time, until incorporated, using med – low speed.

Pass the mixture through a strainer or chinois.

Put the mixture into the desired pans and bake in a water bath (1/2”) covered with aluminum foil. About ½ way through peel back foil and allow any steam to escape, recover and continue baking. When done the center will move slightly but will not be liquid.

If baking in the individual cups, remove the cups from the water bath and arrange on a rack to cool. When cool cover and refrigerate. Remove from molds as needed.

If baking in the springform pan, again let cool on a wire rack then refrigerate.

Baking times: 2oz cups approx 20min 4oz cups approx 30min 9” springform pan approx 50-55min Serving suggestions: Candied kumquats Cherry compote Rhubarb compote

Strawberry – Rhubarb compote Hazelnuts and Philo crisp

Mini Chocolate Parfaits Yvonne Quiñones Syto, R.D., Stanhope, nutritionmap.com Serves 4 2 6-oz containers of nonfat Greek-style yogurt (vanilla or berry flavor) 1 cup trail mix (granola, dried fruit, and nut mix) 1 dark chocolate bar (such as Hershey’s Special Dark) Divide yogurt evenly into 4 medium-sized custard cups (1/2–3/4 cup size), and top each with 1/4 cup of trail mix.

Melt chocolate in the microwave at 10–15 second intervals, stirring each time until melted (make sure not to overcook).

Drizzle chocolate evenly among the 4 cups.

Mini Ice Cream Sandwiches From So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger (John Wiley & Sons) What’s more fun than an ice cream sandwich? Mini ice cream sandwiches! They are cold, creamy, crunchy morsels you can eat in two bites. A whimsical treat that is great for a party, or when you just feel like you need one.

Makes 4 Servings Ingredients 24 Vanilla Wafer Cookies (1 ½ inches in diameter) ½ cup light vanilla ice cream or frozen yogurt, softened at room temperature 1 oz dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped Procedure Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 tsp) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.

Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

Oatmeal Black Walnut Coconut Ginger Cookies After spending two full rounds of seasons in our house, we’ve discovered that as soon as the leaves began to fall, our backyard starts to get nuts. Literally. The two main bounties come from several 100-plus-year-old hickory trees and scattered black walnut trees along the outskirts of our property. This year, my husband began collecting and drying them to see how we could use this very available resource. The nuts are delicious on their own, but toasting them lightly really helps bring out their flavor. But, if you want to really indulge, nothing rings in the holiday season quite like the crunching of a nutty cookie.

-Lauren Johnson, Production Manager 1 ¾ cups of organic rolled oats 1 cup shredded coconut (or, slice your own and pulse in the food processor) ¾ cup chopped black walnuts* 1 stick of butter, softened 1 egg 2 tsp. salt 1 cup of brown sugar ¼ cup unsulfered ginger (pulsed in food processor) Preheat oven to 350 degrees Pour the rolled oats into a food processor and blend until it resembles coarse flour. Empty into a separate bowl. Next, put the ginger, coconut, and walnuts into the food processor and pulse a few times until the pieces are broken up (about the size of peas). Stir this in with the oats.

In a separate bowl, cream together the sugar, eggs, and butter. Slowly add your dry mixture to this, stirring as you go. The mixture should be moist, but not gluey. Oil or spray a cookie sheet with non-stick spray and drop spoonfuls of batter onto the sheet, shaping the cookies a bit as you drop them. Bake for 20-30 minutes, until golden. *You can either test your patience finding your own black walnuts for this recipe, or visit a specialty shop that carries them.

Peach Tart with a Cookie Crust Serves 6–8 Ripe peaches fresh from the fruit stand are best when simply peeled, sliced, and eaten as is. But this tart is a close second. Serve with ice cream or whipped cream.

Crust 1 1/4 cups unbleached all-purpose flour 1 tbsp sugar 8 tbsp (4 oz) cold unsalted butter, cut into small pieces 1 egg yolk 1/4 cup very cold water 2 tbsp (1 oz) unsalted butter, melted Filling 1/3 cup apricot preserves 7 (about 2 lb) peaches, peeled, pitted, and sliced 4 tbsp (2 oz) unsalted butter, softened 1/4 cup sliced almonds 1/3 cup sugar 2 tbsp cornstarch To make the crust, place the flour, sugar, and melted butter in a food processor fitted with the steel blade. Pulse the mixture 4 times. Add the egg yolk, and with the processor on, pour the water into the feed tube. Process until dough starts to cling together. Transfer the dough to a countertop and gather it into a ball. Cover and refrigerate dough for 30 minutes or longer.

Brush the melted butter onto the bottom and sides of a 9-inch tart pan with a removable bottom.

Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Fit into tart pan, pressing dough over the bottom and up the sides. Freeze the tart shell for 30 minutes.

Meanwhile, preheat oven to 400°F. Remove tart shell from the freezer, place in the oven, and bake 15 minutes.

Spread the apricot preserves with a brush over the bottom of the baked crust. Arrange the peaches evenly over the preserves. Dot with the softened butter. Scatter the almonds over the top.

Mix the sugar and cornstarch together, and sprinkle it over the tart. Bake 45 minutes. Let cool.

Peach Tart Tatin This delicious summer tart appears on the menu at the Highlawn Pavilion in West orange and is made with peaches from the garden at Pleasantdale Farm.

Serves 8-10 Crust 1 2/3 cups all-purpose flour 2 T sugar 1/8 tsp baking powder 1/8 tsp salt 9 T chilled unsalted butter, cut into small pieces 3 T ice water (more if necessary) 1 1/2 tsp white vinegar Filling 3/4 cup sugar 3 T water 1/4 cup unsalted, room-temp. butter, cut into small pieces 3 lb peaches, peeled; 1 peach halved, remainder quartered Procedure Crust: Blend first five ingredients in a food processor, turning on and off until butter is broken down to pea-size lumps. Add ice water and vinegar; pulse until moist dough forms (add more ice water if dough is too dry). Gather dough into a ball and flatten into a disk. Wrap in plastic and chill at least 1 hour or up to 1 day.

Roll out dough on lightly floured surface to 11-inch round. Transfer to rimless baking sheet.

Cover and refrigerate.

Filling: Preheat oven to 425 degrees. Stir sugar and water in heavy ovenproof 9-inch-diameter cast-iron skillet with 2-inch high sides. Heat over medium heat until sugar dissolves. Increase heat to high and boil without stirring, until syrup turns a light amber color, occasionally swirling pan and brushing down sides with a wet pastry brush, about 6 minutes. Do not allow mixture to burn. Turn off heat. Add butter; stir until melted and smooth. Cool 2 minutes.

Place 1 peach half, rounded side down, in center of pan. Arrange peach quarters tightly, rounded side down, in concentric circles around peach half. Press remaining peaches, rounded side down, on top of first layer. Cook over medium heat until caramel is bubbling thickly, about 20 minutes.

Use the bottom of a cake pan to press the peaches into the pan to get a nice even layer. Place chilled pastry atop hot fruit. Let stand three minutes to soften. Tuck dough edges around fruit.

Bake tar until crust is golden and filling thickens and darkens, about 30 minutes. Cool in pan on rack 10 minutes. Place platter atop skillet. Using oven mitts, invert tart onto platter. Serve warm with whipped cream or ice cream.

Pairing Wine expert Maureen Petrosky recommends Inniskillin Vidal Ice Wine

Peachy Summer Treat To celebrate the start of peach season (July 5), pick up a basketful at your local farmers’ market for this recipe from Gretchen Gunn, owner of 100 peach trees at Gunn Creek Farm.

Peach Pie Use a 9-inch pie crust of your choice.

4 cups sliced peaches* 1 egg 1/3 cup melted butter 2 tbsp brandy 1 tsp vanilla extract 2 tbsp flour 1 cup sugar ½ tsp anise seed ¼ tsp kosher salt *If using canned or frozen peaches, add an extra tablespoon of flour.

Combine egg, melted butter, and wet ingredients, and whisk over low heat while slowly adding dry ingredients. Cook until mixture thickens. Remove from heat and add peaches, stirring until mixture is evenly distributed. Fill bottom pie crust with mixture and add top crust; crimp edges.

Using a knife, cut crust in several places to allow steam to escape.

Cover pie crust edge with foil. Cook at 400 degrees for 15 minutes. Reduce heat to 300 degrees and cook for 50 minutes. Remove foil for the final 5 minutes if crust edge isn’t browned enough.

Peach Shortcake Serves 5 1 lemon 3 ripe peaches 1/4 c. + 2 tsp. granulated sugar 11/4 c. flour 1/2 tbsp. salt 1 tbsp. baking powder 4 tbsp. cold butter, cut into very small pieces 1 c. cream 1 egg, lightly beaten Vanilla ice cream To Prepare: Zest the lemon. Slice peaches into thin wedges and toss with juice of 1/2 the lemon and 1/4 c. sugar; put aside. Sift together flour, salt, baking powder, and 2 tsp. sugar. Cut butter into dough.

Pour cream and lemon zest into dough, quickly incorporating; don't overmix. Place dough on floured work surface. Shape into a rectangle and roll to 1 inch. Fold twice, returning to 1-inch thick each time. Refrigerate. cut into 3-inch round biscuits (or square if you don't have a round cutter). Brush tops with egg and dip in granulated sugar. Bake on foil-lined cookie sheet at 325 degrees for 10 minutes. Cut cooled biscuits in half and place generous amount of peaches on lower half. Top with vanilla ice cream, replace biscuit top, and serve.

Peppermint Bark Peppermint bark is one of my favorite holiday treats. It's sold in a lot of high-end gourmet shops (and Williams Sonoma), but if you're a do-it-yourselfer, it's incredibly easy to make and can be packaged up and given out as gifts.

-Brianne Harrison, Web Editor 12 oz bittersweet or dark chocolate chips 4-6 oz good quality white chocolate (I used Baker's) 1 package 12 candy canes or peppermint candy, unwrapped and crushed 1/2 tsp peppermint extract In a double boiler or a bowl set over a pot of barely simmering water, melt the bittersweet chocolate until it is smooth and shiny, adding the peppermint extract about halfway through and stirring to combine. While it's melting, line a baking sheet with aluminum foil.

Pour the melted chocolate into the baking sheet and spread evenly into a rectangle about 1/4 inch thick. Place baking sheet and chocolate in the refrigerator and chill until very hard, about 1 hour.

Melt the white chocolate in the same way as the bittersweet chocolate. If you're a big fan of white chocolate, use the larger amount. Once it's melted and smooth, drizzle over the hardened dark chocolate and use a spatula to spread the white chocolate evenly. Work quickly, or the heat from the white chocolate will start to melt the dark chocolate and they'll mix together. Scatter crushed peppermint candy or crushed candy cane over the white chocolate. Refrigerate until hardened, about an hour.

Remove the bark from the refrigerator and lift it out of the pan. Gently peel off the foil and break the bark into irregular pieces.

Black Bottom Pumpkin Mascarpone Cream Cheese Bars Topped with Ginger Whipped Cream Black Bottom Crust: ½ lb. unsalted butter ½ C. granulated sugar 1 ½ C. all purpose flour ½ C. baking cocoa pinch of salt Filling: 1 can (15 oz.) pure pumpkin 1 C. (packed) golden brown sugar 2 large eggs 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon black ground pepper 1 teaspoon vanilla extract 1 8-ounce package of cream cheese (room temperature) 1 8-ounce container of mascarpone cheese Ginger Whipped Cream 1 1/2 C. well-chilled heavy cream 2 tbsp. confectioners' sugar 1/2 teaspoon ground ginger Directions: For Crust: Combine the butter and sugar with paddle attachment in stand mixer until combined. Add the flour, cocoa, and salt and continue mixing on low speed until dough comes together and forms a ball. Remove from mixer and with hands press dough into bottom of 9 x 13 baking dish. Bake crust in pre-heated 300 degree oven for 15 minutes. Let crust cool completely.

For filling: Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs until well incorporated. Add cinnamon, ginger, nutmeg, pepper, and vanilla. Beat until well blended.

Add mascarpone cheese and cream cheese and beat just until mixture is smooth. Transfer filling to prepared crust. Bake in preheated 350 degree oven for 30 to 40 minutes or until filling is set.

For whipped cream: In the bowl of an electric mixer, beat the cream until it just holds stiff peaks. Add the sugar and the ground ginger and beat the mixture until it holds stiff peaks. Transfer the whipped cream to a serving bowl. Spoon dollop of whip cream atop cooled bars before serving.

Pumpkin Tofu Pies It can be tough to be a vegetarian around the holidays—even something as innocuous as pie can be off limits if there’s any lard in the crust, and for vegans, most holiday goodies are entirely off limits. This pie, however, uses no animal products and still tastes delicious!

-Liz Donovan, Associate Editor Makes 2 pies 1 29-oz can pumpkin puree 1 cup sugar 1 cup real maple syrup 1 tsp salt 2 tsps pumpkin pie spice ¼ cup cornstarch 1 16-oz package silken tofu (firm) 2 unbaked 9-inch pie shells Mix together the pumpkin, salt, sugar, syrup, corn starch, and pie spice.

Blend or process the tofu in a food processor until smooth. Stir into the pumpkin mixture, and pour into the pie shells.

Bake in preheated oven at 425 degrees for 15 minutes. Reduce the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

Tip: If consistency is not quite right, let the pies sit in the fridge for a few hours.

Razzzburger Rose H2O Macarons 5 cups powdered sugar 2 cups almond flour 1 1/3 cups egg whites 2 tablespoons and 1 teaspoon rose flower water Sift powdered sugar and almond flour. Whip eggs whites to stiff meringue. Add sifted ingredients and rose flower water. Pipe onto silicon baking mats and dry for 24 hours. Bake at 300° for 5 to 8 minutes.

White Chocolate Rose Ganache 1 cup cream 1/4 cup glucose (or corn syrup) 1 teaspoon rose flower water 21 oz. white chocolate (chopped) Combine the cream, glucose, and rose flower water in a small pot and bring to a boil. Pour over the chopped chocolate and whisk until incorporated. Cool to room temperature.

White Chocolate Sauce 8 oz. white chocolate (chopped) 1 1/3 cup cream Bring the cream to a boil and pour over the chopped chocolate. Whisk until incorporated. Cool to room temperature.

To assemble the Razzzburger: Pipe a ring of white chocolate rose water ganache on the interior of one rose water macaron and place a ring of fresh rasp-berries on top of the ganache ring. Fill the center of the raspberry ring with more white chocolate rose water ganache. Place a second rose water macaron on top to finish the Razzzburger. Serve with white chocolate sauce and flambĂŠed raspberries. Garnish with a white chocolate ruffle and rose petals.

Ricotta-Lemon-Thyme Cheesecake with Compote Serves 6–8 Crust 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1/3 cup sugar Cheesecake 2 large eggs 1 large egg white 1/2 cup sugar 1 lb cream cheese 1/2 lb whole-milk ricotta 3 tbsp honey 1 cup heavy cream 1 tsp fresh lemon zest, minced 1 vanilla bean, scraped, or 1 tsp vanilla extract 1 tsp fresh thyme leaves, minced Compote 1/2 cup sugar 1/2 cup water 1/2 cup red wine 1/2 cup fresh orange juice 1/2 cup fresh lemon juice 1 cup fresh cranberries 2 cups Granny Smith apples, peeled and diced 2 cups Bartlett pears, peeled and diced

Combine crust ingredients and press over bottom and up sides of 9-inch springform pan. Bake at 400 degrees for 10 minutes. Allow to cool.

Beat eggs, egg white, and ½ cup sugar with the paddle of a mixer until light yellow and fluffy. In a separate bowl, beat cream cheese and ricotta with honey until softened and fluffy. Add egg mixture to cheese mixture and mix well. Add cream and mix well. Add lemon zest, vanilla and thyme. Mix to evenly distribute.

Pour into prepared crust and bake on sheet tray in 300 degree oven for one hour or until center is just set. Turn off oven, open oven door, and allow to cool. Wrap well with plastic and refrigerate until cold.

Make the compote by covering sugar with water in medium saucepan on medium-high heat until sugar starts to caramelize. Immediately add wine and juices. Simmer until syrupy. Add cranberries and cook until once again syrupy. Remove from heat and add apples and pears. Stir to combine. Allow fruit to soften.

Carefully remove cold cheesecake from springform pan. Spoon compote on top and slice to serve.

Royal Icing Ingredients 1 oz pasteurized liquid organic egg whites 1 1/2 cups 10x confectioners’ sugar 1/2 tsp organic lemon juice (optional) Brown food coloring (optional) Procedure Add liquid egg whites in small amounts to confectioners’ sugar and mix to achieve a stiff but fluid texture. Add small amount of lemon juice for flavor and more fluidity, if desired. To make seams virtually invisible, color with brown food coloring to match gingerbread hue.

Smart Cookies Make a tasty treat that all the kids can enjoy. The Allergen-Free Baker’s Handbook offers 100 easy-to-follow recipes that are free of gluten, wheat, dairy, eggs, peanuts, tree nuts, and sesame.

Makes 24 (2-inch) cookies Ingredients 1/2 cup plus 1 tablespoon dairy-free, soy-free vegetable shortening 3/4 cup granulated sugar 2 teaspoons pure vanilla extract 3 tablespoons unsweetened applesauce 1 1/2 teaspoons Ener-G egg replacer, mixed with 2 tablespoons rice milk 1 1/2 cups Basic Gluten-Free Flour Mix 3/4 teaspoon xanthan gum 1/4 cup plus 3 tablespoons unsweetened cocoa powder 3/4 teaspoon double-acting baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 1. To make the cookies, in the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and sugar, mixing on medium speed. Beat until light and fluffy, about 2 minutes.

Add the vanilla, applesauce, and egg replacer. Mix for about 30 seconds.

2. Whisk together the flour mix, xanthan gum, cocoa powder, baking powder, baking soda, and salt.

3. Add the dry ingredients to the wet and mix until smooth, about 20 seconds.

4. Lay out two sheets of plastic wrap, each about 15 inches long. Divide the dough in half. Place half of the dough on each sheet of plastic wrap. Fold the plastic wrap over the dough, and shape it into a log 6 inches long and 2 inches in diameter. Flatten the ends of the log, and wrap the plastic wrap at each end, folding it over tightly. Put the log in the fridge to chill. Repeat with the other half of dough. Let chill for at least 2 hours. If the dough still needs firming, put the logs in the freezer for about 15 minutes. It needs to be firm to slice easily.

5. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

6. Remove one log from the fridge. Roll it on the counter to reshape, if necessary. Unwrap, and using a thin sharp knife, cut into 24 1/4-inch slices. I do this by cutting the log in half, then into quarters, then cutting each quarter into 6 slices. Place the cookies about 1 inch apart (you can fit

24 on one sheet). Bake in the center of the oven for 9 minutes, until just set around the edges.

Remove from the oven, and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

7. Repeat with the other log of dough.

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright Š 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Chugrad McAndrews.

Spiced Gingerbread Cookies I’m a sucker for holiday cookies, and this recipe, which I stumbled across in college, is so good it’s become a staple of my holiday baking repertoire. They’re so yummy, in fact, that my pastrychef mother has appropriated the recipe herself!

-Brianne Harrison, Web Editor 1 cup butter, softened 1 ½ cups sugar 1 egg 1 ½ tbsp. orange zest 2 tbsp. dark corn syrup 3 cups flour 2 tsp baking soda 2 tsp cinnamon 1 tsp ginger ½ tsp cloves ½ tsp salt Cream butter and sugar. Add egg and combine.

Mix in orange zest and corn syrup.

In a separate bowl, whisk together flour, baking soda, spices, and salt. Add to the butter mixture in three additions, mixing thoroughly in between.

Wrap the dough in plastic and chill overnight.

Roll the dough out to about 1/4 inch thickness. Cut out your cookies and place on a baking sheet lined with a Silpat or parchment paper. Bake at 350 degrees for 10-12 minutes, until they turn a nut brown color.

Sorbet a la Rhubarb Serves 4 1 lb rhubarb 3 oz sugar 2 oz water Trim and partly peel the rhubarb (the skin will tint the sorbet a delicate pink). Chop into small segments, wash and drain.

Put the cold water into a large saucepan, add the rhubarb and sugar, and cover with a lid and boil for two minutes. Remove the lid and simmer uncovered for five minutes, until the rhubarb is cooked. Remove from heat and cool.

Liquidate the rhubarb in a blender and force through a fine sieve. Taste and correct with a little more sugar, some lemon juice, or both (when making a sorbet, never taste the mixture when it is hot because the sugar-acid content is false. Cool the mixture and then adjust accordingly.)

Freeze in an ice-cream maker according to manufacturers’ instructions.

Strawberries, Blueberries, and Cherries in Lemon-Verbena Syrup Makes 8 servings This flexible, versatile recipe has been a staple in my repertoire since my long-ago catering days. Strawberries, blueberries, and cherries all ripen in June so I feature them here, but as summer wears on they can be supplanted by other Jersey gems, including raspberries, blackberries, and peaches.

Feel free to swap out the lemon verbena or mint for lavender or rose-scented geranium. And lime juice can replace lemon, if you’re so inclined. (On occasion, I have even been known to tip a little brandy or kirsch into the cooled syrup.) Finally, while the fruit is great on its own, it’s even better served with a dollop of thick Greek-style yogurt (such as Valley Shepherd Creamery’s sheep’s milk yogurt) or a scoop of cassis sorbet, or over sponge cake.

-Pat Tanner 8 cups mixed fresh fruit, such as strawberries (halved if large), blueberries, and cherries (pitted) 1/2 cup sugar 1/2 cup loosely packed fresh lemon verbena or mint 1 cup water 2 tbsp fresh lemon juice Combine the fruit in a large bowl and set aside. Rub the verbena sprigs in your hands to release the oils. Combine with the sugar and water in a heavy saucepan. Bring the mixture to a boil, stirring, until the sugar is dissolved. Lower the heat and simmer, stirring occasionally, for 2 minutes. Remove from heat, cover, and let the syrup steep for 5 minutes. Stir in lemon juice, and strain the mixture over the fruit. Stir gently. Cover the bowl and refrigerate for up to 6 hours.

Sweet Potato Cake Serves 9 1½ cups whole grain pastry flour 1 scoop natural whey 1 tbsp aluminum- and sodium-free baking powder ½ tsp nutmeg ½ tsp ginger 2 egg whites ½ cup pure maple syrup 15-oz can sweet potato puree, or fresh yam puree* ¼ cup olive oil ¼ cup raisins ½ cup dried cranberries 1 tsp olive oil (for coating an 8-inch-square, 2-inch-high glass baking pan) Topping ½ cup raw walnuts, chopped 1 tsp cinnamon Preheat oven to 350°F. Combine the topping ingredients in a bowl and set aside.

Combine the dry ingredients in a mixing bowl. Mix well by hand.

Combine the wet ingredients in a large measuring cup or bowl. Mix well by hand.

Add the wet ingredients to the dry. Mix well by hand. The mixture should be moist. Fold in the raisins and cranberries.

Pour the mixture into the oiled pan and add the topping. Spread and press the topping gently over the top of the cake with a butter knife so that it adheres to the cake.

Bake. Remove the cake from the oven and smooth topping again gently over the top of the cake.

Drizzle pure maple syrup over the top. Serve warm or cool plain, with a tbsp of cranberry allfruit preserves, or with a dollop of whipped cream.

Strawberry Shortcake 3 pints strawberries 1/2 cup confectioners’ sugar 2 cups flour 1 T baking powder 1/2 tsp salt 1 T sugar 1/4 cup shortening 1/3 cup light cream 3 eggs butter heavy cream Wash and slice strawberries. Mix with confectioners’ sugar and let stand in refrigerator for an hour to draw out juices.

Sift the flour with the baking powder, salt, and sugar. Cut in the shortening with a pastry blender until it resembles coarse crumbs. Add the light cream mixed with the eggs. Stir the ingredients just until all the flour has been moistened.

Turn dough onto a lightly floured board and knead for half a minute. Shape into a circle about 1/4 inch thick and eight inches in diameter. Place on baking sheet and bake until golden, about 15-20 minutes. Split while still hot and spread bottom layer with butter. Fill bottom layer with half the strawberries. Replace the top layer and cover with remaining berries. Serve with whipped or heavy cream.

Breakfast and Lunch

Apfelpfannkuchen (Apple Pancakes) Anna Pump, Loaves & Fishes We always arose before dawn on the farm, had our breakfast, then headed out to deal with our individual chores. By midmorning we were ravenous, and that’s when we would have apfelpfannkuchen — our second breakfast, served with homemade plum jam or fresh peach preserves. I added the touch of Calvados to bring out the apple taste, and now I serve it at home for breakfast, lunch, or brunch.

Yields: 6 servings Preparation time: 30 minutes Ingredients 2 tablespoons Calvados 4 Granny Smith apples, peeled and thinly sliced 6 eggs, at room temperature, separated 1 cup unbleached white flour 1½ cups milk ½ teaspoon vanilla extract 6 tablespoons(¾ stick) clarified butter 2 teaspoons ground cinnamon ¼ cup sugar Preheat the oven to 200ºF. Sprinkles the Calvados over the apple slices and set aside.

With an electric mixer, beat the egg whites until they hold soft peaks. Transfer to another bowl.

Pour the egg yolks into the mixer bowl and add the flour. Mix at medium speed until creamy.

Add the milk and the vanilla. Mix to blend well. Fold in the egg whites.

Heat some of the clarified butter in a 9-inch skillet. Pour in 1 cup of the batter and cover with about one-sixth of the apple slices. Allow the pancake time to set and brown nicely. Slide it out of the pan, onto a large lid. Then return it to the skillet, apple side down. Sauté, shaking the pan now and then, until the pancake is browned on the other side and the apples seem tender yet firm.

Slide the pancake onto a serving platter, folding it omelet style. Keep it warm in the oven. Repeat the process until you have six apple pancakes.

Sprinkle them with a combination of the cinnamon and sugar and serve.

To turn the pancake (sidebar): Select a handled pot lid which has a relatively flat surface. When the pancake is ready to be turned over, slide it onto the lid, cooked side down. Then, in one simple movement, turn the lid over, returning the pancake to the pan, cooked side up.

Baked Eggs in Tomato Sauce Adele DiBiasi, Bona Vita Osteria & Honey Browns, Summit This humble little egg dish can be served in a pinch, morning or night, with simple ingredients you already have in your home, such as organic farm fresh eggs Serves four 1 28-oz can whole tomatoes 4 large organic eggs 1 tsp sea salt 1 tsp dry oregano 1 ½ tsp aged balsamic vinegar 1 ½ tsp lemon zest 1 tsp extra virgin olive oil ½ cup rough chopped fresh basil 4 oz sliced provolone cheese freshly ground black pepper seasoned Italian croutons Pour tomatoes and the juice into a medium saucepan. Use the back of a fork to break down the tomato into smaller bite-size pieces. Add salt, oregano, lemon zest, red pepper flakes to taste, olive oil, and balsamic. Stir to combine. Bring to a gentle simmer over medium heat and cook for 45 minutes, until the sauce has reduced down to about 2 cups.

Preheat the broiler and set a broiling pan in the middle of the oven.

Line the bottom of an ovenproof skillet with the croutons. Add the warm tomato sauce. Crack each of the eggs into the center of the skillet. Lay the provolone over the tops of the eggs.

Broil until the yolks are set but still runny and the cheese has melted, about five minutes. Garnish each egg with chopped basil, a pinch of sea salt, and pepper. Serve immediately.

Banana Nut Muffins Photo By: Ryland, Peters, and Small Makes 12 2 cups whole wheat pastry flour ¼ cup honey 1 T baking powder 1 cup milk or apple juice 1 egg, beaten or ¼ cup apple sauce 1/3 cup vegetable oil ¾ cup mashed bananas ½ cup chopped walnuts Dash of cinnamon and/or nutmeg Preheat the oven to 400 degrees. Grease a 12-cup muffin pan. Sift flour, spices, and baking powder into a medium bowl; make a well in the center.

Mix wet ingredients in a small bowl. Pour mixture into well and mix batter until moistened. Fold in walnuts. Do not overmix.

Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.

Cardamom-Raisin Bread Courtesy of Anna Pump’s The Loaves and Fishes Cookbook Ingredients ¾ cup (1 ½ sticks) butter ½ cup milk ½ cup sugar 1 ½ teaspoons salt 1 ½ tablespoons active dry yeast ½ cup lukewarm (110° F) water ½ teaspoon sugar 2 eggs 2 teaspoons ground cardamom ¾ cup raisins 4 ½ cups unbleached white flour 1 egg yolk 1 tablespoon heavy cream Sugar to taste Melt the butter in a heavy saucepan. Add the milk and heat until lukewarm, then add the sugar and salt. Remove from the heat and stir until the sugar and salt dissolve. Pour the milk mixture into the bowl of an electric mixer. Mix the yeast, water, and sugar in a small bowl and set aside for 5 minutes.

Add the eggs, cardamom, raisins, half the flour, and the yeast mixture to the milk mixture. Mix at medium speed for 5 minutes.

Add the rest of the flour and mix at low speed for 2 minutes. Scrape the dough out onto a flat floured surface. Dust your hands with flour and knead the dough into a ball. Place it in a buttered bowl. Let it rise in a warm place until is has doubled in size, about 1 ½ hours.

Preheat the oven to 350°F. Divide the dough in half. Shape each piece into a round ball. Place the balls on a buttered baking sheet 8 inches apart. Combine the egg yolk with the cream. Brush over the loaves and sprinkle with the sugar. Let rise for 45 minutes more, then bake for 35 to 40 minutes. The bread is done when the crust is well-browned and the top sounds hollow when tapped with your knuckles. Cool on a wire rack.

Yields: 2 loaves

Preparation time: 3 hours 35 minutes

*Image courtesy of Richard Faran

Carrot Cake Muffins From Melissa's Marvelous Meatless Meals, but registered dietitian Melissa Pickell of New You Nutrition in Stockton.

Carrot cake is one of my favorite desserts. I have it every year on my birthday. These muffins really do taste like carrot cake, but without all the sugar and fat. Yum! 1¾ cups gluten-free flour mix (see recipes below) ¼ cup teff flour 2 tsp baking soda 1 tsp xanthan gum 2 tsp cinnamon ½ cup shredded, unsweetened coconut ½ cup raisins ½ cup chopped pecans 2 cups grated carrot ½ cup maple syrup ½ cup apple juice 1 tbsp apple cider vinegar 1/3 cup canola oil 1/3 cup unsweetened applesauce 1 tsp vanilla Preheat oven to 350°F. Lightly oil a muffin tin or line it with unbleached paper liners.

In a large bowl, combine flour mix, teff flour, baking soda, xanthan gum, cinnamon, coconut, raisins, pecans and carrot. Toss with a fork until combined.

In a medium bowl, combine maple syrup, apple juice, vinegar, oil, applesauce and vanilla.

Add the wet ingredients to the dry and stir to combine. Spoon batter into muffin cups.

Bake 30 to 35 minutes, until tops are lightly browned and a toothpick inserted into a muffin comes out clean.

Rice Flour Mix Makes 5 cups 4 cups rice flour (I like the texture of superfine white rice or superfine brown rice flour from

Authentic Foods (authenticfoods.com).

1 cup potato starch 1 cup tapioca flour Sorghum-Millet Flour Mix Makes 5 cups 1 cup sorghum flour (Authentic Foods has a superfine sorghum flour) 1½ cup tapioca flour (tapioca starch) 1½ cup potato starch (not potato flour) 1 cup millet flour (or corn flour) In a dry sifter, place all ingredients for the flour mix. Sift mixture into a large bowl. Spoon flour mix back into sifter and sift again.

Sift a third time. Give the mix a final stir with a wire whisk and then spoon it into a wide-mouth jar or container with an air-tight lid.

Cherry Almond Granola 1 lb rolled oats 4 oz coconut chips 2.5 oz sesame seeds 3 oz sunflower seeds 2.5 oz wheat germ 4.5 oz butter 4 oz brown sugar ½ cup honey 1/3 tsp. salt 2 tsp. vanilla 6 oz whole almonds 8 oz cherries Heat oven to 350 degrees. Spread almonds on a sheet pan that holds them in a single layer and toast until they become fragrant and golden on the inside (about 7-8 minutes).

Combine butter, sugar, honey, and salt in a saucepan and bring to a boil. Remove from heat, add vanilla, and stir to combine.

In a large bowl, combine oats, coconut, seeds, and wheat germ. Pour the melted-butter-and-sugar mixture over grain mixture and mix to coat completely. Divide granola into several shallow pans at a depth of no more than about 1� each. Bake for about 15 minutes to begin with. Using a metal spatula, carefully toss the browned edges into the center and continue to bake for another 5 to 7 minutes. With the spatula, mix the edges into the center again. Continue baking and mixing until it is just about evenly golden. Mix in the almonds and cherries and give it about another 3 to 4 minutes in the oven to slightly coat them with syrup and grains. Cool completely before storing in airtight containers.

Cranberry Ginger Scones After the Christmas morning present carnage is over, my family tends to settle down next to a roaring fire with cups of tea and scones or slices of tea bread for breakfast. This recipe, a variation of the scones found in Rose Levy Beranbaum's The Bread Bible, pairs sweet, peppery candied ginger with tart cranberries--two flavors I always associate with the holidays.

-Brianne Harrison, Web Editor 1 c. unsalted butter, cold 4 1/4 c. unbleached flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 c. heavy cream 1 c. dried cranberries 1/2-2/3 cup candied ginger, diced Preheat oven to 400 degrees.

Cut butter into 1-inch cubes and chill (or freeze 10 minutes). Meanwhile, whisk together dry ingredients in a large bowl.

Add the butter and press the cubes into large flakes with your fingers.

Stir in the cream until the dough is moistened and comes together in large clumps.

Stir in the cranberries and ginger.

Knead the dough in the bowl until it holds together, then turn out onto a lightly floured board.

Lightly flour the top of the dough and roll into a long 8 x 12 rectangle about 1 inch thick.

Fold the dough in thirds, lightly flour board again, and rotate dough so the closed side faces to the left. Roll it out again and repeat the "turns" 3 more times (put in fridge if it gets too soft).

Roll out the dough once more and trim edges so scones will rise evenly.

Cut the dough in half lengthwise so you have 2-4 x 12-inch pieces. Cut each piece into triangles with a 3-inch base and place them on baking sheet lined with silpat or parchment, spaced about 1 inch apart. If the dough is too soft, freeze it for 15 minutes to firm it up.

Bake the scones for 15-20 minutes, until edges begin to brown and tops are golden brown. Cool on racks.

David Drake’s Crumpets Serves 12 16 oz all-purpose flour 1/2 oz salt 1/2 oz fresh yeast 1 pint water Sift flour and salt. In a separate bowl, combine yeast with 2 tbsp water.

Combine remaining water with dry ingredients. Add yeast mixture to flour mixture. Mix well and refrigerate overnight.

Temper for 30 minutes. Cook as you would pancakes on a griddle, using crumpet rings. Cook over medium heat on one side until the top is almost set. Flip over and cook for one minute more. Serve hot.

Lingonberry Preserves Serves 12 1 pint fresh lingonberries (or any dark berries), washed Juice from 2 lemons Zest of 1 lemon 2 cups sugar 1 tsp pectin Combine ingredients in a thick-bottom pot and cook over low to medium heat for 15 to 20 minutes. Allow to cool.

Loaves & Fishes Applesauce

By Anna Pump Ingredients 10 to 12 apples, cubed (a mix of Cortland, which stays in chunks, and McIntosh, which breaks down) ½ cup water Directions Peel and core apples, put in a heavy sauce pan.

Add ½ cup water.

Put a tight-fitting lid on pan and place it on the stove at very low heat.

Stir occasionally for 1 ½ to 2 hours.

Oat and Currant Scones With Roasted Almond and Date Nut Spread Makes 12 petite scones Scone Recipe Ingredients 1 2/3 cups all-purpose flour 1/4 cup plus 2 tbsp sugar, plus additional for sprinkling 1 tbsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1 1/3 cups old-fashioned oats 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon-sized pieces Finely grated zest from 1 large navel orange 2/3 cup well-shaken buttermilk plus additional for brushing 1 tbsp, plus 1 tsp Grand Marnier 1/2 cup dried currants ½ cup crumbled Blue Cheese *Special equipment: a 1.5-inch round cookie cutter Preparation Preheat oven to 425ºF. Sift together flour, ¼ cup sugar, baking powder, baking soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-sized) lumps, then transfer to a bowl.

Stir together zest, buttermilk, and Grand Marnier. Toss currants with oat mixture, then add buttermilk mixture, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 5 or 6 times until incorporated.

Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.

Brush tops of scones with buttermilk and sprinkle lightly with 2 tbsp sugar. Bake 15 to 18 minutes, in middle of oven until golden brown, and then transfer to a rack and cool.

Roasted Almond Date Nut Filling Recipe

Ingredients 1/2 cup roasted, unsalted whole Marcona almonds (may substitute pistachios or pecans) 8 oz pitted dates, coarsely chopped 1/4 cup Madeira or dry sherry Zest of 1 orange Preparation In a food processor, pulse the almonds until finely ground, then add the remaining ingredients and process until the consistency is almost a smooth paste. Transfer to a small serving bowl or cover and refrigerate until ready to use. Serve at room temperature.

Cut scones in half. Spread each side with butter and then date nut filling, then top with crumbled blue cheese

Open-Faced Tempeh Sandwich Serves 4 For the tempeh 1 lb tempeh 1/3 cup olive oil 2/3 cup apple cider or apple juice ¼ cup shoyu or tamari ¼ cup brown rice vinegar For the sandwich 1 recipe for Brown Rice Gravy with Roasted Mushrooms 1 bunch spinach, large stems removed, washed and dried 1 sourdough baguette 1 recipe quick crispy pickled vegetables To bake the tempeh Heat oven to 350 degrees Slice the tempeh into 12 pieces, 2” x 3” and approximately 1/3” thick using a straight-edged knife.

Choose a lasagna-style baking dish that will hold the tempeh in a single layer.

Whisk the olive oil, cider, shoyu and brown rrce vinegar and pour over the tempeh to barely cover.

Bake on the middle rack of the oven for 35 minutes or until the marinade has been absorbed.

To assemble the sandwich Cut ¼” slices of baguette Remove large stems from the spinach and wash in several changes of cold water. Dry and coarsely chop. Arrange the spinach on 4 plates.

Place five baguette slices artfully on top of the spinach, then a piece of tempeh atop each bread slice.

Smother each tempeh piece with the Brown Rice Gravy.

Garnish each plate with Quick Crispy Pickled Vegetables

Organic Egg Veggie Omelet From Samantha Mark, RD, Montville Serves 4 2 tsp extra virgin olive oil 1/2 cup chopped asparagus (1/2-inch pieces) 1 tomato (cut up in cubes) 1/4 cup chopped white onion 1/4 cup fresh spinach 1/4 cup reduced-fat goat cheese (or reduced fat, partskim mozzarella or reduced fat/reduced sodium feta cheese) 3 organic eggs, with yolk removed (if you’re looking for more flavor, you can add one yolk back in and use two egg whites) Salt and pepper to taste Add 1 tsp of extra virgin olive oil to skillet (to cover) and place over medium heat.

Add vegetables to skillet. Cook lightly.

Remove vegetables from skillet. Place aside.

Add 1 tsp of olive oil to skillet.

Add egg whites to skillet; make sure the egg whites cover the skillet evenly.

When eggs are cooked through (they are white and opaque), add vegetables on top of egg whites (try to do so in a straight line toward the center of the pan).

Sprinkle goat cheese over vegetables and using a spatula, fold the omelet in half.

Press down lightly on top of omelet and allow to cook for another 2 minutes (if you prefer your eggs more well done, continue to cook to taste).

Overnight Oats

By Lynn Nalupta, adapted from wholefoodsmarket.com Want to have a healthy, filling breakfast ready for you in the morning? Try creating overnight oats. Prep everything in the fridge the night before. You can reheat in the morning.

I used almond milk in this recipe. Try different milk substitutes. Be adventurous with taste. You may like it better!

Ingredients 2 cups rolled oats (not instant or quick cooking) 2 cups almond milk or milk alternative (available at health food stores and in the health food aisle of most grocery stores) 1 1/2 tsp. lemon zest 1/2 teaspoon vanilla extract 1/4 cup chopped almonds handful of dried cranberries 1 banana, sliced 2 tablespoons agave nectar (optional) dash of cinnamon dash of nutmeg Method Combine oats, almond milk or alternative, zest, and vanilla in a bowl, then cover and refrigerate overnight. The next morning, scoop oatmeal into bowls and top with almonds, dried cranberries, cinnamon, nutmeg, sliced banana, and a drizzle of agave nectar. Heat in the microwave for a warm, filling meal.

Add you own spin to it! Try these mix-ins: Blueberries Almond butter Peanut butter Flax seeds Dried peaches Honey Crushed walnuts Apricots Diced apples Maple syrup

Potato and Boursin Frittata Adapted from a recipe in the December 2005 edition of Gourmet magazine by Shari Bilt Boockvar, RD, Nutrifacts Inc., Livingston 16 organic egg whites 1/4 tsp salt 1/2 tsp black pepper 1/4 cup olive oil 2 cups frozen shredded hash brown potatoes (from a 16-oz bag) 1 bunch scallions, chopped (2 cups) 1 (5-oz) package light Boursin garlic-herb cheese, chilled Accompaniment: sliced smoked salmon or prosciutto Put oven rack in middle position and preheat oven to 375째F. Whisk together eggs, salt, and pepper until just combined.

Heat oil in an ovenproof 9- to 10-inch heavy, nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.

Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Smoked Salmon Sandwich with Hummus, Avocado, Tomato and Sprouts Photographs by Sang an As an appetizer or entree, smoked salmon, prepared in different, attractive ways, is an imaginative choice for any spring garden party. The fish is a favorite of chef Max Hansen, author of Smoked Salmon, which celebrates the fish’s many wonders.

Serves 6 12 slices whole-grain wheat bread, toasted 1 lb. sliced smoked salmon 2 ripe Hass avocados, halved, pitted, peeled and thinly sliced 2 large or 3 medium vine-ripened tomatoes, thinly sliced 1 container (about 1 pint) of your favorite sprouts Hummus 2 cups canned chickpeas (garbanzos) 1 tablespoon tahini (sesame-seed paste) Juice of 1 lemon 2 teaspoons minced garlic 1 teaspoon cumin seed, toasted and freshly ground 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper To make the hummus: Drain the chickpeas, reserving the liquid for thinning the hummus if needed. Using a strainer, rinse the chickpeas under cold running water. In a food processor, combine the chickpeas, tahini, lemon juice, garlic and cumin, and pulse a few times. Continue pulsing while adding the olive oil in a slow, fine stream. Season to taste with salt and pepper. If the hummus is too thick (it should be spreadable), add a little of the reserved chickpea liquid.

Place the bread slices on a cutting board. Spread 1 to 2 tablespoons of the hummus on each slice.

Layer 6 of the slices with the smoked salmon. Top with the avocados, tomatoes and the sprouts.

Cover with the remaining slices. Cut on the diagonal and serve.

Walnut Bread 1 lb. 4 oz high-gluten flour 6 ½ oz white rye 1 tsp instant yeast Sponge (recipe follows) 2 ¼ cups water 4 tsp salt 1 lb 1 oz walnut halves, toasted ½ oz walnut oil Sponge 10 oz high-gluten flour 4 oz whole wheat flour 1 ½ tsp sugar 1/8 tsp instant yeast 3 ½ oz milk 5 ½ oz water The day before you plan to bake your bread, make the sponge. Have dry ingredients at room temperature before beginning. Mix the instant yeast with the flour and sugar. Add 95-degree water and milk and stir with a wooden paddle to combine. Cover with plastic wrap and keep in a warm area until approximately doubled in volume, then refrigerate overnight.

The day you plan to bake, spread walnuts out onto a pan and bake at 350 until lightly browned and fragrant, about 10 minutes. Place flours in a mixer bowl and add yeast, refrigerated sponge, and lukewarm water. Mix with a dough hook just until well combined. Let rest for about 15 minutes. Add salt and walnut oil. Mix on medium/slow speed until dough develops elasticity.

Add the walnut halves and slowly mix until distributed.

Place in a lightly oiled bowl and set in a draught-free area to rise for a couple of hours or until dough grows by half. Gently fold the dough in thirds once or twice. Let rest and rise for about another 45 minutes.

On a floured surface, cut dough into several 1 ½-lb pieces and round into loaves for baking on baking stones or in pans. Cover with plastic to prevent a skin from forming and allow loaves to rise a short while longer until risen less than half again. Dust generously with flour before baking at 450 degrees. Try to add steam by placing a pan of water on the bottom of the oven as it is heating, replacing the evaporated water periodically—and quickly to trap the steam. Bake until the loaves have a dark (almost burned) crust on the areas with no flour. Remove from the oven and cool on a wire rack.

Dri nks

Berry Protein Shake — Inna Topiler, owner of Complete Nutrition and Wellness in Bayonne Drinking a protein shake first thing in the morning delivers a mental power punch that will keep you sharp through lunch. This recipe might not sound like it’s that much food but because it contains important nutritional components, it is healthy, balanced, and surprisingly filling. The trick is to use a plain, non-sweetened isolated whey protein. I like to use PaleoMeal whey protein since it is derived from herds that graze on pesticide-free and chemical-free natural grass pastures, and it is never exposed to high temperatures.

You can also add whey powder to oatmeal, soups, applesauce, cottage cheese, or plain yogurt to increase protein content to help balance your meal and add natural flavor.

Serves 1 1 cup fresh or frozen berries of your choice 1 scoop non-isolated whey or rice protein powder 1 tbsp fiber 1 tbsp ground flaxseed ¼ cup plain yogurt (optional) 1 handful raw nuts (optional) 1 tsp xylitol or agave nectar (optional) ½ cup water or milk Blend ingredients. You can increase or decrease the liquid to achieve the desired consistency.

Bellini Cocktail 2/3 lb fresh peaches, peeled and pitted 2 T fresh lemon juice 2 tsp creme de cassis 1 bottle champagne, chilled Puree peaches in food processor.

Add lemon juice and creme de cassis.

Process briefly to blend. Place 2T of mixture in each of eight champagne glasses. Add chilled champagne and serve immediately.

Chakra's Bitter Pill Photo by Cathy Miller This cocktail, by Evelyn Ciszak of Chakra Restaurant in Paramus, is a delicious party drink and is rumored to be a great hangover cure!

1 oz. Pimm’s Cup No.1 1 oz. Campari 1 oz. Fair Trade Goji Berry Liquor Dash of Simple Syrup Combine all ingredients in a mixing glass.

Add ice and shake vigorously.

Strain and pour over fresh ice into Collins glass.

Garnish with an orange twist.

Clement Ti Punch Photo by Frank Diaz Clement Ti Punch is the official drink of Martinique.

Ingredients: 2 oz. Clément Premiere Canne 1/2 oz. Clément Sirop de Canne Lime Method: Into your favorite cocktail glass, pour the Clément Premiere Canne and Sirop de Canne (or more if you have a sweet tooth). Add ice cubes (or crushed ice) and shake. Then squeeze in a fresh lime to cut the sweetness and give the drink some life!

Coconut Martini If you love ht eflavor of coconut but aren’t te umbrella-drink type, this has your name all over it.

In a classic, V-shaped glass, this concotino adds a delicious new dimension to martini drinking.

Makes 3-4 Ingredients 1 cup cream of coconut 6 oz vodka 1 cup Malibu Rum Procedure Place all ingredients in a cocktail shaker filled iwht ice. Strain into chilled martini glasses.

Food pairing: Although this drink is delicious by itself, it mixes nicely with crispy coconut shrimp or Thai dishes with red curry or coconut milk in them.

Cucumber Mojito This drink replaces a bit of the mint in a traditional mojito with cucumber. At first sight, you’ll think mojito, but at first sip you’ll recognize the refreshing addition. You have another excuse to grow cukes in your vegetable garden or buy them from a farmers’ market!

5 slices seedless cucumber, peeled 6 to 8 mint leaves ½ lime, cut into wedges 1 packet Equal 1 ½ oz light rum Chilled ginger ale In a tall glass, muddle together 4 slices cucumber, lime wedges, mint, and sweetener. Add to a cocktail shaker filled with ice. Add rum and shake. Pour back into glass and top with ginger ale.

Garnish with remaining cucumber slice.

The Eh … What’s Up Doc? Serves 1 1 1/2 oz organic blanco tequila 3/4 oz Cointreau 1/2 oz fresh organic grapefruit juice 2 oz fresh organic carrot juice red chili powder, celery salt, sea salt (for rim) ice 2 sprigs organic cilantro In a cocktail shaker, add all liquids and 3 to 4 leaves of hand-mashed cilantro. Shake vigorously.

Rim a rocks glass with a mixture of red chili powder, celery salt, and sea salt and fill with ice.

Strain shaker into glass and garnish with cilantro sprig.

—Alexa Garvey, mixologist, Pluckemin Inn, Bedminster

Florentine Hot Chocolate —Diane Pinder, Donna & Co., Cranford, shopdonna.com Serves 4 5 tbsp Dutch processed cocoa powder 2 tbsp sugar 2 cups milk 6 oz bittersweet chocolate, finely chopped Chili powder (optional) Place the cocoa powder, sugar, and 2 tbsp of milk in a saucepan, and heat until the sugar melts, stirring well to remove any lumps. Boil, and then add the remaining milk.

Heat to steaming, always whisking to incorporate the chocolate mixture.

Turn off the heat and add the chopped chocolate. Stir to melt the chocolate, and let it sit.

Reheat to serve, stirring well before serving.

Sprinkle with chili powder.

Gin and Tomr’s A classic drink to be savored, this drink really comes to life with the addition of New Jersey’s very own organic Tomr’s Tonic Syrup. This new tonic, made in South Plainfield by Tom Richter, is taking the mixology world by storm. The recipe is a simple 1-2-3, but there truly is a world of difference when it comes to flavor with these unique ingredients.

Ingredients: 1 oz. Tomr’s Tonic 2 oz. Dry Fly Gin 3 oz. Club Soda Method: Fill a highball glass with ice and add tonic, gin, and soda. Stir and enjoy.

Good Morning Green Smoothie Putting greens into a blender can sound a bit intimidating and gross, but trust me, green smoothies are a great way to get your fruits and vegetables in one shot. Plus, it’s tasty. I’ve added chia seeds. These tiny seeds are a great source of omega 3’s. Play around with your favorite fruits and veggies. Remember you can try what you have on hand. Have fun with it!

Ingredients 1-1 1/4 cups almond milk 2 cups of spinach or kale leaves (if you are using kale, make sure to take out the rough stem in the middle) 1 banana 1 T chia seeds (available at health food stores or in the natural foods aisle in most grocery stores) handful of blueberries 2-3strawberries Ice (optional) Method Place chia seeds, spinach or kale, banana, blueberries, and strawberries in a blender. Pour in almond milk. Blend on high for 1-1 1/2 minutes. Add ice and blend again. If this is too thick, you can add more almond milk or ice to thin it out. Enjoy!

The Gunn Creek Fix Serves 1 5 organic blackberries 3 organic sage leaves 3/4 oz fresh-squeezed organic lemon juice 3/4 oz honey syrup (2:1*) 2 oz Bluecoat gin In a shaker, muddle blackberries, sage, lemon juice, and honey syrup. Add gin and ice. Shake well. Strain over fresh ice, and garnish with sage sprig and blackberry. * To make honey syrup, combine two parts honey to one part water and bring to a boil. When honey has dissolved fully, let syrup cool and use. —Jane Elkins, bartender, The Summit Bar, New York City

Madame Clément Photo By Frank Diaz Ingredients: 1 1/2 oz. Clément Premiere Canne 1 1/2oz. fresh pineapple juice 3/4 oz. fresh lime juice Dash of grenadine Method: Fill a shaker with ice. Pour in Clément Premiere Canne and the fresh pineapple juice. Add fresh lime juice and a dash of grenadine. Shake, shake, shake, and then pour into a fluted glass for dramatic presentation.

Mint Julep Once spring rolls around, horse lovers and cocktail aficionados eagerly await the running of the Kentucky Derby. The time-honored tradition of mixing up mint juleps and sipping from silver cups is as much a part of ht erace as the thoroughbreds. Mint juleps pack a serious punch, and some people say they’re an acquired taste. Start sipping now so come Derby day you’ll be ready to down these with ease.

Photo by Ellen Silverman Ingredients 1 cup sugar 6-8 sprigs fresh mint, bruised, plus extra for garnish Crushed ice Kentucky bourbon (2 oz per serving) Procedure Make a mint syrup by mixing the sugar with 1 cup water and boiling for 5 minutes; allow to cool. Place in a covered container with bruised mint sprigs. Regrigerate overnight. This makes enough syrup for about 16 cocktails.

Make the drink by filling a julep cup or old-fashioned glass with crushed ice, 1 tablespoon of mint syrup, and 2 ounces of bourbon. Stir rapidly to frost the outside of the glass. Garnish with a mint sprig.

Food pairing: Whatever you do, don’t drink a mint julep on an empty stomach. Cucumber sandwiches, croissants, and canapés taste great with juleps.

Mint Mojito On a warm spring day, let this elixir dance across your palate for a quick cool down. (Local twist: Employ mashed-up native blueberries to give this traditional Cuban dlieght Jersey appeal.)

Makes 1 drink 8 leaves fresh mint, plus sprigs for garnish 3 oz club soda 2 oz flavored rum (Malibu or Barcardi Limon) 1 fresh lime 1 T simple syrup Ice 10 New Jersey blueberries, washed, stems removed, OR skinned (optional) Muddle the blueberries and mint with a splash of soda in a shaker. Add ice, rum, a splash of lime juice, and simple syrup. Shake and strain into a glass filled with ice. Add the remaining club soda. Garnish with mint.

Mount Gay Rum Punch Serves 8 4 oz organic lime juice 13 oz organic agave nectar 18 oz water 12 oz organic grenadine syrup 19 oz Mount Gay Eclipse Rum 1 oz Angostura bitters 1 tsp nutmeg In a large pitcher, mix lime juice, agave nectar, and water. Add grenadine syrup and Mount Gay Eclipse Rum. Top with bitters and stir well. Serve in tall glass over ice and garnish with a cherry and sprinkle of nutmeg. — Courtesy of Mount Gay Rum

Orange-Fennel Martini Bartenders whipped up this refreshing summer libation to celebrate the opening of the Stone House at Stirling Ridge's new patio area.

Ingredients: 2 oz fennel-infused vodka (see below) 4 oz fresh squeezed orange juice Splash of fresh lime juice Orange slice Shake ingredients with ice until cold, strain and pour into a martini glass. Garnish with 1/2 wheel of orange and serve.

To make fennel-infused vodka: Combine 1/2 cup fennel seed with 1 liter of premium vodka in a bottle or Mason jar. Cap tightly, and store in a cool dark place overnight. When ready, remove seeds through a fine strainer or other filter, decanting vodka into another bottle or jar. Store as you would any other vodka.

Patria's Strawberry Cilantro Margarita 他 oz. simple syrup 他 oz. Freshly squeezed lime juice 他 oz. Cointreau 2 oz. Tequila 2 Strawberries 2T Cilantro Leaves Preparation: Muddle the strawberries and cilantro in a tumbler and then add all other ingredients and shake with ice. Pour contents of tumbler into a coupe glass and serve straight up.

Pear Champagne With brunch season kicking into full swing, the perfect pour would be a sparkling wine. In this case, we’ve incorporated the crisp flavor of pear for a delightful midday aperitif. Built on Italy’s darling bubbly prosecco, this sip is sure to leave you licking your lips.

Serves 8 Ingredients 1 bottle prosecco ½ cup ripe pears, peeled, seeded, and lightly muddled 8 thin slices of green pear Procedure In a champagne flute, place 1 tsp. muddle pear. Fill the glass with prosecco and add one pear slice for garnish.

Food pairing: Serve this tangy drink with a salad of fresh mixe4d greens garnished with blue cheese or a quiche. The bubbles can cut through the creamy blue cheese, leaving your mouth watering for another bite.

Strawberry-Lemon-Thyme Crush This is a great way to use summer’s ripe berries and creeping thyme. Here we used strawberries, but you may substitute raspberries or blueberries. Midsummer, herbs and organic strawberries are in abundance, so hit th efarmers’ market if you don’t grow ithem in your garden. Lavender, rosemary, or mint may be used in place of thyme. Experiment and you may discover a new signature cocktail!

2 sprigs fresh lemon thyme 7 fresh strawberries, quartered ¼ cup lemon thyme-infused vodka * 2 T simple syrup ** 2T fresh lime juice Remove leaves from 1 thyme sprig and place in a cocktail shaker. Add 6 berries and mash with a muddler. Fill shaker with ice and add vodka, simple syrup, and lime juice. Cover and shake until cold. Strain into a tall glass filled with ice. Thread one-quarter of remaining strawberry onto remaining sprig and place on rim of glass. *Infused vodka: Clean and dry approximately ½ cup of lemon thyme (or other herb of choice).

Add to a large glass contaner and pour in 750 milliliters (1 fifth) of vodka. Seal container tightly and keep in a dark spacee at room temperature, gently shaking or turning it every day or so.

Check to see if infusion has reached desired flavor (usually 24 hours to 2 weeks). Strain herbs through mesh or coffee filter an dplace vodka back into sealable container. Store as you would other vodkas. **Simple Syrup: Stir 1 cup sugar and 1 cup water n a small saucepan over low heat until sugar dissolves. Bring to a boil, remove from heat, and cool. Cover and chill.

Summertime Sangria (makes 64 oz.)

1 whole seedless watermelon, skin removed and pureed in the blender until smooth 1 btl. California chardonnay 4 oz. Cointreau 2 oz. fresh lime juice 4 oz. freshly squeezed orange juice 1 ea. green apple, cored and thinly sliced 1 ea. red apple, cored and thinly sliced 2 ea. lemons, thinly sliced 2 ea. limes, thinly sliced 1 ea. orange, thinly sliced 10 oz. champagne or sparkling wine Add the watermelon juice, white wine, Cointreau, lime juice and the sliced fruits to a large glass pitcher. Mix well with a wooden spoon and allow to sit in the refrigerator for 12 hours before serving. To serve, add the sparkling wine and mix well. Fill large balloon wine glasses with ice and some of the sliced fruits.

Think Pink Gin For some at Amanti Vino, the perfect summer cocktail is not from a tropical island in the Caribbean or the Tequila soaked shores of Mexico. The “beat the heat” beverage hails from the rain battered borders of the United Kingdom--a drink aptly named “Pink Gin”.

Originating from the port cities of England in the 19th century, the Pink Gin or Gin and Bitters contained Plymouth Gin and a dash of “pink”--referring to the Angostura bitters, a dark red extract of gentian and spices. (The Royal Navy actually created the drink in order to make Angostura bitters more enjoyable as it was used to combat seasickness.)

The recipe is very simple, yet remarkably refreshing.

Ingredients: Splash Angostura bitters 2 oz. Gin Lemon or lime rind for garnish Method: Coat the inside wall of an old-fashioned glass with a couple splashes of bitters and pour off the excess. Fill a shaker with ice, add gin, and give a good shake. Strain into pre-coated glass. Add lemon or lime rind for garnish.

The traditional style calls for Plymouth Gin, some like London Dry. Amanti Vino also recommends Anchor Distillery’s Junipero (San Francisco) or Dry Fly from a small batch distillery in Spokane, Washington, that produces vodka, whiskey and gin made from locally grown grain and botanicals.

Tomato Watermelon Martini

By Chef James Laird, Restaurant Serenade Makes 1 drink 3 oz Hendrick’s Gin or Ketel One Vodka 2 oz red watermelon puree, strained through a fine strainer 1 oz tomato water (see recipe below) 5 very thin slices European-style cucumber For the tomato water: 6 plum tomatoes, large dice Kosher salt Puree the tomatoes in a blender or food processor with a pinch of kosher salt. Pour the puree into a clean cloth napkin or double layer of cheesecloth large enough to hold all of it. Tie to close and place in a large colander. Suspend colander over a large bowl and refrigerate for 12 to 24 hours. Remove and discard puree. Bring tomato water in the bowl to boil for two minutes. Skim any impurities from the top of the water. Remove from heat and cool or freeze.

To make the martini: Line chilled martini glass with cucumber slices. Combine all other ingredients over ice in a cocktail shaker. Shake vigorously until cold and well combined. Pour into glass over the cucumbers and serve.

Sauces and Condi ments

Brown Rice Gravy with Mushrooms 1/3 cup plus 1 T brown rice flour 3 ½ T olive oil 3 cups hot water or vegetable stock 5 T shoyu or tamari 1 to 1 T minced fresh herbs with thyme, sage, rosemary, or tarragon, leaves only, stems removed Heat the stock or water in a small saucepan.

Place the flour and oil in a heavy-bottomed 2 qt. saucepan over low heat. Cook, stirring constantly with a wooden spoon, until the flour is lightly browned, about 5 minutes.

Whisk in hot water or stock, shoyu, and herbs and bring to a boil.

Lower the flame and simmer gently for 20 minutes or until the sauce thickens.

Citrus – Mint Gremolata Sauce Tom Carlin, Chef/Owner Gladstone Tavern, Gladstone 1 cup parsley, chopped 1 tbsp mint leaf, finely diced 2 lemons, zest and juice 1 orange, zest only 1 lime, zest only 1 garlic clove, finely chopped 1/2 cup olive oil 1 tsp course sea salt 1/2 tsp fresh black pepper Place all ingredients in a food processor and briefly chop to a rough consistency. Prepare sauce a day in advance. It will hold for a few days in the refrigerator.

Cranberry-Pear Compote Begin a new tradition at your Thanksgiving table this year

By Pat Tanner • Photograph by Jason Varney

1 1/4 cups sugar 1 cup water 1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more, if desired 1 1/2 lbs firm but ripe pears, peeled, cored, and very coarsely chopped 3 cups fresh cranberries, rinsed and picked over 1 1/2 tsp lemon zest 1/4 tsp ground cinnamon 1/4 tsp ground allspice In a large stainless-steel or enamel saucepan, combine sugar, water, and lemon juice; bring to a boil, stirring until sugar is dissolved. Simmer 5 minutes. Add pears and cranberries, return mixture to a boil, and simmer 5 to 7 minutes, or until the cranberries pop and the mixture thickens. Remove pan from heat; stir in lemon zest, cinnamon, and allspice. Let cool, and add any additional lemon juice to taste. Transfer cooled compote to a ceramic or glass bowl. Cover and refrigerate, preferably overnight, until ready to serve. To store leftover compote, cover and refrigerate up to one week. Makes about 3 cups.

Cranberry Sauce Serves 10 This healthy side dish can accompany a wide variety of meals. Buy fresh cranberries in November and freeze them for other uses. Prepare this cranberry sauce the night before serving it to allow it plenty of time to congeal. You may store leftovers in the refrigerator for two weeks.

2 cups fresh cranberries Filtered water to cover ¼ cup raw honey ¼ cup raisins Peel of 1 lemon Peel of 1 orange 1 small apple, chopped 1 tsp cinnamon or 1 tsp fresh grated ginger root ½ cup raw walnuts, coarsely chopped In a covered saucepot, cover the cranberries with water. Add honey and bring it to a boil.

Immediately reduce the heat to medium (6 or 7 on a scale of 10), and cook uncovered until all the cranberries pop.

Add raisins, lemon and orange peels, and chopped apple. Add cinnamon or ginger.

Cool and then add walnuts.

Refrigerate overnight in your serving dish.

Pea Spread Yields 2 quarts 2 lbs. Peas -- blanched ½ qt. extra virgin olive oil 4 T. Good white wine vinegar 2 T. Salt 1 t. Black pepper ½ ea. Zest of lemon Combine ingredients and puree in blender.

Pass through small strainer to make it smooth.

Peach Chutney “This is especially good with terrines, grilled chicken, or lamb,” says Will Mooney, co-owner and executive chef of The Brothers Moon in Hopewell.

Yields 2 1/2 cups 1 tbsp butter 1 tbsp finely chopped garlic 2 shallots, finely diced 1 jalapeño, seeded, and diced 1 1/2 lbs fresh peaches, blanched, skinned & diced 1/2 cup sugar 1/4 cup brandy 1/2 cup cider vinegar 1 tbsp salt 1/2 tbsp pepper Melt butter, add garlic, shallots, and jalapeño and sweat for 1 to 2 minutes.

Add diced peaches. Cook for 2 to 3 minutes.

Add sugar, deglaze with brandy and vinegar.

Cook on low heat until peaches are soft.

Season with salt and pepper.

Refrigerate for up to 3 weeks.

Pickled Ramps Thomas Ciszak, Executive Chef, Chakra, Paramus; Consulting Chef, Copeland, Morristown 2 pounds cleaned ramps 2 quarts water 17 oz sugar 7 oz white wine vinegar 3 oz ginger 3 oz fresh horseradish 3 chili peppers Sachet of 3 bay leaves, 3 anise star, 1 tblsp. coriander, 1 tsp. whole white pepper Fill stockpot with 2 quarts water, sugar, and vinegar. Cut washed ginger and horseradish in small dices and add to the pot. Add whole chili, bay leaves, star anis, coriander, pepper. Bring to a boil and simmer for 20 minutes. Add the ramps and simmer for 10 minutes until ramps are al dente.

Fill an airtight container (Mason jar) with the pickles and cool in ice bath. Close Mason jar and store in refrigerator.

The ramps are ready to eat right away or may be stored for several weeks.

Poischichade (Provençal Chickpea Spread) —From Rat’s Restaurant, Grounds for Sculpture, Hamilton The addition of roasted red peppers gives this French version of hummus a beautiful rosy hue and a hint of smokiness. (Purists point out that chickpeas — and, for that matter, lentils — belong to a different family than beans, but they are all legumes.)

Makes 6 cups 1/4 cup olive oil 1/2 cup roasted red peppers 4 cups cooked chickpeas 6 tbsp tahini paste 6 tbsp lemon juice 2 garlic cloves, smashed 1/2 cup water Salt and pepper to taste Place the olive oil and roasted red peppers in a food processor, and blend until smooth. Add remaining ingredients, and continue to blend until very smooth. Season to taste and chill. Serve with rounds of toasted baguette.

Preserved Lemons From Canal House Cooking by Melissa Hamilton and Christopher Hirsheimer Lemons, washed (we like Meyer lemons, a sweet, thin-skinned variety that can be found in the market from fall through spring) Kosher salt Freshly squeezed lemon juice Cut the lemons into quarters almost all the way through, keeping them attached at the stem end. Working over a bowl, tamp the inside of each lemon with salt. Tightly pack the salt-filled lemons into a sterilized container. Pour more salt over the lemons as you fill the container. Cover the salt-packed lemons with freshly squeezed lemon juice.

Store in the refrigerator. Turn the container occasionally for the first few weeks to moisten all the lemons with the ever-accumulating salty brine. The lemons should eventually become submerged in this brine. If the brine doesn’t completely cover them after a month, use a metal kitchen spoon to gently press the lemons under the surface.

Note: The longer the lemons cure, the saltier they get, so taste them first to decide how you will cook with them. Preserved lemons will last up to one year in the refrigerator.

Preserved Lemon Relish “This is great served with roasted lamb or oily fish like bluefish,” Chef Will Mooney of Brothers Moon restaurant in Hopewell says.

Yield 1½ pints or 12+ servings 10 oz. Preserved lemon – rinsed and diced 2 ea. Shallot – diced brunoise 4 oz. Nice dry white wine 1 t. Cilantro – chopped ¼ t. Ground white pepper Prepare preserved lemons (see recipe below).

Combine with the ingredients above.

Preserved lemons 6 ea. Lemons 3 ea. Lemons -- juice of 3 cups Salt 1 ea. Bay leafs 1 pinch Black pepper 1 pinch Coriander seed – ground Halve lemons.

Combine all ingredients.

Allow to sit refrigerated for at least 2 months, the longer the better (up to 6 months).

Pumpkin Chutney

By Tom Carlin, Chef/Owner, Gladstone Tavern Yields about 1 qt.

2 cups diced pumpkin 1/2 cup diced red onion 1/2 cup diced red pepper 1/2 cup golden raisins 1/2 cup sugar 1/2 cup cider vinegar 1/4 cup water 1 tbsp fresh ginger, finely diced 1/2 tsp crushed red pepper 1/2 tsp salt 1/4 tsp clove 1/4 tsp cinnamon Combine all ingredients in a pot. Bring to a simmer, stirring often. Cook slowly until liquid thickens and ingredients are tender (about 20 min.).

Quick Crispy Pickled Vegetables Serves 4 1 quart water 1/3 cup brown rice vinegar 3 T kosher salt 1 T minced garlic 1 sprig dill pinch of vayenne pepper 2 quarts mixed vegetables, cut in bite-size pieces, such as cauliflower, carrots, celery, string beans, red onions, green cabbage, and summer squash Combine the ingredients for the brine in a non-reactive 3quart stainless-steel saucepan. Bring to a boil, lower the flame and simmer for 2-3 minutes.

Place the vegetables in a glass jar just alarge enough to hold the vegetables.

Allow the brine to cool, then pour it into the jar with the vegetables, cover, and refrigerate overnight.

Pickles are ready after 12 hours.

Keep refrigerated (pickles will keep 3-4 weeks)

Roasted Apple Crème Fraîche 3 red delicious apples (or any other sweet apple) 2 T butter ¼ tsp mace (or nutmeg) 1 T sugar 1 tsp salt 2 cups crème fraîche (sour cream or whipped mascarpone cheese can substitute) Peel and core apples Chop into equal sized pieces (no need to be precise, as you will be pureeing them later) In a medium bowl toss the apples with the mace, sugar and salt There are two ways to accomplish this next step: heat 1 T oil and ½ T butter in a large sauté pan and sauté the apples until very soft and tender (add water as needed to stop sugar from burning) OR heat your oven to 350 degrees and spray a cookie sheet with PAM cooking spray. Lay out your apples on the tray and bake for about 30 to 45 minutes or until the apples are very tender and soft.

Place your roasted apples in a food processor and puree for about 3 minutes until smooth. This will also begin the cooling process for the apples.

Add in the crème fraîche (or substitute) and pulse until incorporated.

Adjust seasoning with salt as needed.

Sauce Vierge Ingredients 4 tomatoes on the vine, ripened, blanched, and peeled, and seeded and diced 1 tsp fresh lemon juice 2 cups extra-virgin olive oil Âź tsp coriander seeds, toasted and ground 2 tsp fresh sliced basil Salt and fresh cracked pepper to taste Method 1. In a small bowl. Whisk in the extra-virgin olive oil, lemon juice, basil, and tomato. Finish with the coriander. Season the sauce with salt and pepper.

Simple Blueberry Jam “Blueberry jam is special because it’s such a great way to save the great New Jersey berry into the fall and later,” says Will Mooney, co-owner and executive chef of The Brothers Moon in Hopewell.

Yields approximately 1 quart 3 cups blueberries 2 cups granulated sugar 1 tbsp fine grated apple peel 4 tsp lemon juice Place a spoon in ice water to chill for testing jam.

Pulse blueberries in a food processor until some of the berries are broken up and start to release their juice.

Add sugar and apple peel to crushed berries and stir to combine. Bring to a boil over mediumhigh heat in a heavy-bottomed pot. Boil vigorously, stirring frequently, until jam reaches its setting point, about 15 minutes. (Bubbles will rise to the surface of the pan; if they get too high, carefully stir jam until they decrease.)

Once the jam reaches 230° F, start checking to see whether it is properly set by conducting the spoon test: Scoop out a spoonful of jam and wait until it reaches room temperature, about 1 minute. Draw your finger through jam. If it immediately runs back together, it is not ready. Once jam is ready, remove from heat and stir in lemon juice.

Bottle as per instructions or refrigerate and consume in a week.

Sweet Hot Tomato Jam “This is wonderful with grilled chicken and fish or even just served with a crusty bread,” says Chef Will Mooney of the Brothers Moon restaurant in Hopewell. “This is probably my favorite of the jams that we prepare in the summer. We try to come up with ways to hold onto the tomatoes for the fall and winter seasons. This one works well.”

Yield -- 1½ pints -- 8-12 servings 2 lbs. Ripe tomatoes (Roma, plum, sauce-style, cored and coarsely chopped ½ t. Chopped garlic 1 cup Sugar 2 T. Fresh lime juice 1 T. Fresh ginger -- grated 1 t. Ground cumin ¼ t. Ground cinnamon 1 pinch Ground clove 1 t. Salt 1 Jalapeño – seeded and diced small Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.

Reduce heat to a low simmer, stirring occasionally, until mixture is the consistency of a jam, about 1 hour 15 minutes.

Cool and refrigerate until ready to use. Jam should last 1 to 2 weeks.

Tomato, Olive, and Caper Sauce Yield: approximately 1 pint ¼ cup olive oil (and possibly a little extra) 1 large shallot, finely diced 1 clove garlic, minced or mashed ¼ cup small capers ¼ cup kalamata olives, pitted and chopped medium-fine 3 large heirloom tomatoes (if you have ripe, in-season tomatoes; otherwise use 12 oz canned plum tomatoes—the San Marzano DOP variety, if possible) 1 small bunch Italian parsley, medium-chopped (yields ¼ cup) 1 small bunch fresh basil, medium-chopped (yields ¼ cup) Kosher salt and fresh-ground black pepper, to taste Heat olive oil in a heavy-duty saucepan. Add shallot and cook over low heat until light golden brown. Add garlic and stir well. Add capers and olives and cook for 5 to 7 minutes. Add tomatoes and cook until reduced by half, 15 to 20 minutes. Add parsley and basil and stir well.

Add additional olive oil if necessary to enrich sauce. Seasoning with salt and pepper. Sauce is better if made at least 6 hours before serving