Gorgonzola Spread with Red Pepper Dippers
Yields 2 cups
Ingredients
6 ounces gorgonzola cheese, at room temperature
4 ounces mayonnaise
4 ounces cream cheese, at room temperature
2 ounces roasted red peppers (jarred is fine)
2 teaspoons fresh chopped herbs (such as oregano, basil, and chives)
Salt, black pepper, and Tabasco sauce to taste
4 sweet red bell peppers
Put all but the raw red peppers into the food processor and blend until smooth. Scrape into a serving bowl.
Wash, core, and seed the red bell peppers, and then cut into chunks (these will be your “dippers”). Place the red pepper spoons around the dip.
Peppery Beef-Stuffed Mushrooms
Serves 4
Ingredients
6 ounces lean ground beef
1 egg
2 tablespoons chili sauce
1 teaspoon minced fresh garlic
1⁄2 cup chopped red onion
1 inch fresh gingerroot, peeled and minced
1⁄8 teaspoon ground cinnamon
1⁄2 teaspoon dried red pepper flakes, or to taste
1⁄2 teaspoon freshly ground black pepper
Salt to taste
8 very large fresh mushrooms
Water or white wine (enough to cover bottom of pan)
8 teaspoons freshly grated Parmesan cheese for topping
1⁄4 cup pine nuts, for topping
To make the filling, place the beef, egg, chili, garlic, onion, spices, and salt in the food processor and mix thoroughly.
Carefully remove the stems from the mushrooms and pack them with the filling.
Preheat the oven to 325°F. Place the mushrooms in a baking pan and add enough water or white wine to cover the bottom of the pan.
Sprinkle with cheese and pine nuts. Bake for 35 minutes.
Party Time Curry Chicken Wings
Serves 4-8
Ingredients
4 pounds chicken wings, split at the joint, tips removed
1 tablespoon curry powder, or to taste
1 tablespoon onion powder
1 tablespoon garlic powder
1⁄4 teaspoon cinnamon
2 teaspoons dark brown sugar
1⁄4 cup freshly squeezed lime juice
1⁄4 cup olive oil
1 teaspoon salt
Ground black pepper to taste
Rinse the wings and set them on paper towels to dry.
In a large bowl, mix the rest of the ingredients together. Coat the chicken with the curry mixture, cover, and refrigerate for 1 hour.
Grill over medium-hot coals or broil at 350°F for 20 minutes, turning every few minutes, or until well browned.
Stuffed Peppercorn Celery
Makes 11⁄2 cups
Ingredients
1 bunch celery, washed and cut into 2-inch lengths
3⁄4 cup sour cream
1⁄2 cup crumbled Gorgonzola cheese
1 tablespoon lemon juice
1 tablespoon chopped onion
1 teaspoon celery salt
1 teaspoon Tabasco or other hot pepper sauce
2 tablespoons green peppercorns, in brine
Arrange the celery on a platter, cover, and refrigerate.
Mix the rest of the ingredients together. Stuff the celery and serve. You can put this together two or three hours in advance.
Garnish with chopped chives, small shrimp, pieces of roasted red pepper, halved black olives, and/or herbs such as parsley, chives, or oregano.
Spicy Hot Dogs
Serves 6-8
Ingredients
3 hot dogs, grilled, broiled, or boiled
2 teaspoons Dijon mustard
2 teaspoons chopped onion
2 teaspoons green or red relish
One container of wonton wrappers
Prepare a cookie sheet with nonstick spray. Preheat the oven to 350°F.
Mix the hot dogs, mustard, onion, and relish in a food processor.
Spread a teaspoon of the mixture on one quarter of each wrapper and fold in half, then in quarters.
Bake for about 10 minutes, until hot. Serve with football, soccer, or baseball, and plenty of mustard on the side.
Italian Eggplant Roll-Ups
Makes 10-15 rolls
Ingredients
1 medium eggplant (about 1 pound), peeled
Salt
1⁄2 cup olive oil
1⁄2 cup rice flour
1 cup ricotta cheese
1⁄4 cup Sicilian olives, pitted and chopped
1⁄4 cup Parmesan cheese
Cut the eggplant in very thin (1⁄2-inch) slices with a mandolin. Salt the slices and stack them on a plate; let sit under a weight for 1⁄2 hour to let the brown juices out.
Pat the eggplant slices dry with paper towels.
Heat the oil to 300°F. Dip the slices in flour and fry until almost crisp, about 2 minutes per side.
Drain the slices and then place a spoonful of the cheese and some chopped olive on the end of each slice. Roll and secure with a toothpick.
Heat oven to 300°F. Sprinkle the rolls with Parmesan cheese and bake for eight minutes. Serve warm.
Your Basic Pancakes
Makes 16 pancakes
Ingredients
1⁄2 cup milk
2 eggs
11⁄2 tablespoons butter, melted
1 tablespoon baking powder
1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
Extra butter for frying pancakes
In the bowl of a food processor, whirl all of the liquid ingredients. Slowly add the baking powder and flour.
Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it and when the butter sizzles, start pouring on the batter to about 2 inches in diameter.
When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep warm while you make the others.
Chestnut Fritters
Serves 4
Ingredients
2 eggs
1⁄2 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup ricotta
1⁄2 cup chestnut flour
1⁄2 cup rice flour
Vegetable oil for frying
Powdered sugar to dust fritters
Beat the eggs and sugar until thick. Slowly add the rest of the ingredients except the vegetable oil and the powdered sugar. Cover the bowl and let stand for 1 hour.
Heat 2 inches of oil over medium-high heat to 375°F. Drop the fritters by tablespoonfuls into the oil. Do not overfill the pot. Fry for about 2 minutes, turning as they brown.
Drain on brown paper or paper towels and dust with powdered sugar.
Egg and Cheese Tomatoes
Serves 4
Ingredients
8 medium tomatoes
2 cloves garlic, minced or put through a garlic press
4 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon cumin powder
8 eggs
1⁄2 cup grated Monterey jack or Cheddar cheese
8 teaspoons gluten-free cornbread crumbs
Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper or sprayed with nonstick spray. Mix the spices and oregano together, using 1⁄2 on the insides of the tomatoes, saving the rest for topping.
Preheat the oven to 350°F.
Sauté the garlic in the butter. While it’s cooking, mix together the salt, black pepper, cayenne pepper, oregano, and cumin in a small bowl.
Rub the insides of the tomatoes with the spice mixture, saving a bit aside for the eggs. Spoon the butter and garlic mixture into the tomatoes. Sprinkle with 1⁄2 of the remaining spice mixture.
Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs, then sprinkle 1 teaspoon cornbread crumbs over each tomato. Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, the cheese melted, and the bread crumbs browned.
Beef Stroganoff
Serves 6
Ingredients
2 tablespoons olive oil
4 shallots, peeled and chopped
8 ounces tiny button mushrooms, brushed clean, stems removed
2 garlic cloves, minced
2 tablespoons tapioca flour plus 1⁄4 cup for coating the meat
1 teaspoon dried mustard
Salt and pepper to taste
11⁄2 cups beef broth, warmed
1 cup dry red wine
1 teaspoon Worcestershire sauce
2 pounds filets mignons, cut into bite-sized cubes
2 tablespoons unsalted butter
2 tablespoons snipped fresh dill weed
1 cup sour cream or crème fraîche
In a large sauté pan, heat the oil over medium heat and add the shallots, mushrooms, and garlic. Cook for 5 minutes to soften. Add the flour, mustard, and salt and pepper, stirring to blend.
Mix in the warmed beef broth, cook, and stir to thicken. Stir in the wine and Worcestershire sauce and bring to a boil. Turn off the heat.
On a large piece of waxed paper, roll the beef in flour. Heat the unsalted butter in a separate pan. Sear the beef in the butter. Spoon the beef into the mushroom sauce, add the dill weed, and stir to blend. Simmer for 10 to 15 minutes; the beef should be medium-rare.
Just before serving, add the sour cream. Spoon over a bed of wild rice or serve with potato pancakes on the side.
Tuscany Casserole
Serves 4-6
Ingredients
4 slices bacon
1⁄4 cup olive oil
4 cloves garlic, chopped coarsely
1 medium onion, peeled and chopped coarsely
1⁄2 fresh fennel bulb, coarsely chopped
1 tablespoon rice flour
2 cans white beans, drained and rinsed
16 ounces tomatoes, chopped (canned is fine)
1 medium zucchini, chopped
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
1⁄2 cup fresh Italian parsley, rinsed and chopped
1 teaspoon dried red pepper flakes, or to taste
1 teaspoon salt, or to taste
1⁄2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, cut into small pieces
Fry the bacon until almost crisp. Place on paper towels to drain. Remove all but 1 teaspoon of bacon fat from frying pan. Add the oil, garlic, onion, and fennel. Sauté over low heat for 10 minutes, or until softened but not browned.
Preheat oven to 350°F. Blend the flour into the mixture and cook for 3 minutes, blending well.
Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish. Add the herbs, red pepper flakes, and salt. Stirring, mix in the reserved chopped bacon.
Sprinkle Parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.
Moroccan Lamb Casserole
Serves 4
Ingredients
2 large eggplants, peeled and cut vertically into long, thin slices
Table salt
1 red onion, peeled and diced
4 cloves garlic, peeled and minced
1⁄4 cup olive oil, more for sautéing
11⁄4 pounds very lean ground lamb
1⁄4 teaspoon cinnamon
1⁄2 teaspoon ground coriander seeds
Juice of 1 lemon
1⁄2 cup golden raisins (sultanas)
1⁄2 cup dried apricots, chopped
1 cup crushed tomatoes, with their juice
10 fresh mint leaves, torn into small pieces
Salt and pepper to taste
Hot paprika or cayenne to taste
Slice the eggplant and stack it with plenty of salt between the layers. Let it rest while you prepare the filling.
Sauté the onion and garlic in a tablespoon of olive oil. Add the lamb when the vegetables are soft.
Add the rest of the ingredients and cook, stirring until well blended. The apricots will absorb much of the liquid. If still very watery, sprinkle with a teaspoon of cornstarch. Cover and simmer for 15 minutes.
Preheat oven to 350°F.
Drain any liquid from the eggplant and place one layer in a well-oiled 11" × 13" baking dish. Add some of the lamb mixture, distributing carefully. Keep making layers until you have one final layer of eggplant. Sprinkle with extra oil and bake for 45 minutes. Serve in wedges. The traditional accompaniment is rice.
Fried Chicken
Serves 4
Ingredients
1 chicken, cut into 8 pieces (drumsticks, thighs, breasts, and wings)
1 cup buttermilk
11⁄2 cups corn flour
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1 teaspoon baking powder
1 egg, beaten
1⁄2 cup gluten-free, buckwheat beer
11⁄2 cups cornmeal
Vegetable oil for frying
Rinse the chicken pieces and dry on paper towels, then place in a resealable plastic bag with the buttermilk and marinate for 2 to 3 hours.
In a large paper bag, mix together the corn flour, salt, pepper, and baking powder. Add the chicken pieces to the corn flour mixture one at a time, then close the bag and shake until the chicken is well coated.
Whisk the egg and beer together. Spread the cornmeal on a large piece of waxed paper. Dip the chicken in the beaten egg/beer mixture. Then roll in the cornmeal, pressing it all together.
Bring 1 inch of oil to 365°F in a fryer, or 1⁄2 inch of oil in a frying pan. Fry the chicken for 20 to 25 minutes; turn every 4 or 5 minutes. Watch the chicken carefully to make sure that it doesn’t burn.
Turkey Meatloaf
Serves 4-6
Ingredients
1 pound mixed ground turkey
1 cup ground popcorn or gluten-free cornbread crumbs
2⁄3 cup milk
1⁄4 cup chili sauce
3 eggs
1 teaspoon thyme
1⁄2 cup chopped onion
Salt and pepper to taste
1⁄4 teaspoon nutmeg
2 strips bacon
Preheat oven to 350°F.
Put all but the bacon into your food processor and whirl until well blended.
Pour into a 9" × 5" bread pan and put that pan into a much larger one (such as an 11" × 13" pan). Place in the oven and add boiling water to the larger pan. Cut the bacon in halves and arrange across the top of the loaf. Bake for 1 hour.
Serve with mashed potatoes. For a more grown-up flavor, add 2 ounces of brandy.
Mexican Chicken with Tomatillos
Serves 4-6
Ingredients
1⁄2 cup corn flour
Salt and pepper to taste
1 31⁄2-pound chicken, cut in serving-sized pieces, rinsed and dried on paper towels
1⁄2 cup corn oil
4 cloves garlic, peeled and cut into thick slices
1 large red onion, chopped coarsely
4 tomatillos, peeled and chopped
1 hot pepper such as serrano or poblano, cored, seeded, and chopped
1 sweet red pepper, cored, seeded, and chopped
10 mushrooms, chopped
11⁄2 cups chopped tomatoes (canned are fine)
1 cup dry red wine
1 lemon, thinly sliced, seeded
1⁄2 teaspoon cinnamon
1 cup short-grained rice
2 cups chicken broth
1⁄2 cup flat-leaf parsley or cilantro, chopped
3 cups cooked white rice
Mix the corn flour, salt, and pepper on a sheet of waxed paper. Dredge the chicken in it.
Heat the oil and brown the chicken in a large pan or Dutch oven. Remove the chicken from the pan.
Add the garlic, onion, tomatillos, hot pepper, sweet pepper, and mushrooms. Sauté until soft, about 10 minutes.
Add the mushrooms, tomatoes, wine, lemon, and cinnamon. Mix well.
Return the chicken to the pan, add short-grained rice and broth. Cover and simmer for 45 minutes. Just before serving, add the parsley or cilantro. Serve with rice.
Spicy Beef and Spinach
Serves 4
Ingredients
2 cloves garlic, minced
2 tablespoons sugar
1⁄2 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste
2 tablespoons canola oil
11⁄2 pounds filet mignon, trimmed and cut into 1⁄2-inch slices
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
2 teaspoons sugar
2 tablespoons fish sauce
2 tablespoons canola or peanut oil
4 cups fresh baby spinach, rinsed, spun dry, stems removed
1 tablespoon butter
For garnish:
Soy sauce, chopped scallions, and lemon and lime slices
In a large bowl or glass baking dish, mix together the garlic, 2 tablespoons sugar, salt, pepper flakes, and 2 tablespoons oil. Add the slices of filet mignon, turning to coat. Cover and refrigerate for 2 hours.
Mix together the wine, vinegar, 2 teaspoons sugar, and fish sauce; set aside. Heat a nonstick pan over very high heat and add 2 tablespoons oil. Quickly sauté the filets until browned on both sides, about 2 minutes per side. Arrange the meat over a bed of spinach.
Add the wine mixture and butter to the pan and deglaze, reducing quickly. Pour over the spinach and meat. Serve with soy sauce and chopped scallions on the side and slices of lemon or lime.
Hearty Lamb Stew
Serves 6
Ingredients
1⁄4 cup olive oil
2 pounds lamb stew meat
1⁄2 cup potato flour
Salt and pepper to taste
2 slices bacon, chopped
4 cloves garlic
2 large onions
2 carrots, peeled and chopped
2 bay leaves
2 cups chicken broth
1 cup dry white wine
1⁄2 bunch parsley
2 tablespoons dried rosemary
Juice and zest of 1⁄2 lemon
2 teaspoons Worcestershire sauce
1 1-pound bag great northern beans, soaked overnight and then simmered for 5 hours, or 3 13-ounce cans white beans, drained
Heat the olive oil in a big, heavy-bottomed stew pot. Dredge the meat with flour, salt, and pepper. Brown the meat, including the bacon. Add the garlic, onions, carrots, and bay leaves.
When the vegetables are soft, add the broth, wine, and herbs. Stir in the lemon juice and zest and the Worcestershire sauce.
Cover and cook for 3 hours. Pour off the broth and put in the freezer to bring the fat to the top. When the meat is cool enough to handle, remove from the bones.
Return the meat and broth to the pot. If too thin, mix 2 tablespoons of cornstarch with 3 tablespoons water and add. Bring to a boil.
Stir in the beans. Cover and cook at a simmer for 20 minutes.
Cranberry-Apricot Pork Tenderloin
Serves 4-6
Ingredients
6 dried apricots, chopped
1⁄2 cup dried cranberries
1⁄4 cup white raisins (sultanas)
1 cup warm water
Juice of 1⁄2 lemon
2 pork tenderloins, about 3⁄4 pound each
Worcestershire sauce
1 cup cornmeal
1 teaspoon salt
Freshly ground black pepper to taste
1⁄2 cup olive oil
Put the dried fruit in a bowl with the warm water and lemon juice. Let stand until most of the water is absorbed.
Preheat oven to 350°F.
Make a tunnel through each tenderloin using a fat knitting needle or the handle of a blunt knife. Stuff the fruit into the tunnels.
Sprinkle both roasts with Worcestershire. Make a paste with the cornmeal, salt, pepper, and olive oil. Spread it on the pork. Roast for 30 minutes. The crust should be golden brown and the pork pink.
Your New Favorite Meatloaf
Serves 6-8
Ingredients
11⁄2 pounds ground beef, either chuck or sirloin
1⁄2 cup chili sauce
1⁄2 cup milk
3 eggs
1 cup gluten-free cornbread crumbs
Salt and pepper to taste
2 garlic cloves, minced
1 small onion, minced
1 teaspoon dried rosemary, crumbled
2 teaspoons steak sauce
1⁄2 teaspoon nutmeg
Preheat oven to 350°F degrees.
In the large bowl of a food processor, whirl all ingredients together.
Treat a 9" × 5" bread pan with nonstick spray. Pour in the meatloaf mixture.
Place a roasting pan in the middle of the oven. Add 1 inch of water. Place the bread pan with the meatloaf in the water. Bake for 1 hour and 20 minutes. For an extra touch, drape 2 slices of bacon over the top of the meatloaf.
Maryland Crab Cakes
Makes 8 crab cakes
Ingredients
1⁄2 cup mayonnaise
2 eggs
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
Salt and 1 teaspoon red pepper flakes, or to taste
1 tablespoon fresh lemon juice
1 cup gluten-free cornbread crumbs, divided
11⁄4 pounds lump blue crabmeat
Oil for frying
Lemon wedges to garnish
In a large bowl, mix the mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper flakes, and lemon juice. Stir until well mixed.
Add half the cornbread crumbs and gently toss in the crabmeat. Form 8 cakes and coat with more cornbread crumbs.
Over medium heat, bring the oil to 300°F. Fry the cakes, turning after five minutes, until golden brown. Serve with lemon wedges.
Beer-Battered Shrimp
Serves 4
Ingredients
1⁄2 cup corn flour
1⁄4 teaspoon salt
1 tablespoon butter, melted
1 whole egg
1⁄2 cup flat buckwheat beer
1 egg white, beaten stiff
11⁄4 pounds shrimp, peeled and deveined
1⁄4 cup golden rum
2 tablespoons soy sauce
Light oil such as canola, for frying
Make the batter in advance by mixing together the first five ingredients. Let stand for an hour.
Marinate the cleaned shrimp in rum and soy sauce for 20 minutes, covered, in the refrigerator.
Bring the oil for frying to 375°F. Add the final egg white to the batter. Dip the shrimp in the batter a few times to coat. Gently lower a few shrimp at a time into the oil. Fry for about 4 minutes, or until well browned. Drain on paper towels and serve.
Poached Monkfish
Serves 4
Ingredients
11⁄2 pounds monkfish, cut in 4 serving pieces
1⁄2 cup potato flour
2 tablespoons olive oil
1⁄4 cup dry white wine
1⁄4 cup chicken broth
1 tablespoon butter
2 tablespoons capers
Salt and pepper to taste
Paprika and lemon wedges for garnish
Dredge the fish in flour, then sauté over medium heat in olive oil. Turn after 4 minutes.
Add the wine, broth, butter and capers. Simmer (poach) for about 8 minutes, or until the fish is cooked through. Place fish on a warm plate, reduce sauce to 1⁄2 and pour over fish.
Sprinkle with salt, pepper, and paprika. Serve with lemon wedges.
Mussels Mariniere
Serves 4
Ingredients
1⁄2 cup finely chopped onion
2 tablespoons butter
2 tablespoons cornstarch
1 cup dry white wine
1⁄2 cup celery tops, chopped
3 to 4 pounds mussels, scrubbed and tapped
1 cup heavy cream
Salt and pepper to taste
Juice of 1⁄2 a lemon
1⁄2 cup fresh Italian flat-leaf parsley, rinsed and chopped
Sauté the onion in the butter until soft. Work in the cornstarch. Whisk in the white wine and add the celery tops. Mix and bring to a boil.
Pour in the prepared mussels. Cover and continue to boil. After two minutes, stir to bring the bottom ones up.
Have a large serving bowl on the side of the pot. Remove mussels as they open.
When all of the mussels are open and removed from the pot, reduce heat and add the cream. Heat but do not boil. Add salt and pepper to taste.
Pour over the mussels; sprinkle with lemon juice and parsley. Serve in warm bowls with a big bowl for the shells.
Spicy Vegetarian Stuffed Peppers
Serves 4
Ingredients
4 large garlic cloves, minced
1 large onion, minced
1⁄4 cup olive oil
1 tablespoon Asian sesame oil
1 pound veggie burgers
Salt and pepper to taste
4 large green or red bell peppers
Sauté the garlic and onion in the olive and sesame oil until soft. Add the veggie burgers, breaking up with a wooden spoon. Add salt and pepper.
Preheat oven to 350°F.
Cut the peppers in half lengthwise and scoop out seeds and cores. Fill with the burger mixture. Place on a baking sheet that you have prepared with nonstick spray.
Bake for 25 minutes. Serve hot.
Quinoa-Stuffed Mushrooms
Serves 4
Ingredients
4 Portobello mushrooms, about 4 to 5 inches in diameter, stemmed and brushed off
16 cherry tomatoes, cut in half
1⁄4 cup olive oil
1 tablespoon minced garlic
2 cups cooked quinoa
1⁄4 cup walnuts, finely chopped (almonds or pecans are fine)
4 tablespoons butter or margarine, melted
1 teaspoon turmeric
Salt and red pepper flakes to taste
1⁄4 cup capers (optional)
1⁄4 cup golden raisins (optional)
1 teaspoon lemon zest (optional)
Preheat the oven to 350°F. Place the mushrooms on a well-greased baking pan.
Sprinkle the tomatoes with oil and garlic. Roast them in oven for 20 minutes or until soft.
Mix the roasted tomatoes with the cooked quinoa, nuts, butter or margarine, and seasonings. Add optional ingredients if desired. Spoon into the mushrooms.
Bake the mushrooms for 30 minutes or until very hot and soft.
Baked Eggs
Serves 4
Ingredients
11⁄2 cups gluten-free cornbread crumbs
3 (10-ounce) packages frozen spinach, thawed, moisture squeezed out
2 tablespoons butter or margarine, melted
1⁄2 cup shredded Swiss cheese
1⁄2 teaspoon nutmeg
Salt and pepper to taste
1 cup heavy cream
8 eggs
Preheat oven to 325°F. Prepare a 10" × 10" glass baking dish or gratin pan with nonstick spray. Sprinkle it with cornbread crumbs.
Mix the spinach, butter, cheese, nutmeg, and salt and pepper together. Stir in the heavy cream. Spread the spinach-cheese mixture in the bottom of the prepared pan.
Using the back of a tablespoon, make 8 depressions in the spinach mixture. Nest the raw eggs in their holes. Bake for 20 minutes or until the eggs are firm but not hard.
Macadamia Tofu and Veggies
Serves 4
Ingredients
1 tablespoon sesame seed oil
3 tablespoons peanut or other vegetable oil
1 bunch scallions, chopped
1-inch piece gingerroot, peeled and minced
2⁄3 pound sugar snap peas, ends trimmed
2 cups mung bean sprouts
2 cups shredded Chinese cabbage
1⁄2 orange, juice and rind, pulsed in the food processor
1 teaspoon Chinese five-spice powder
1 teaspoon Chinese mustard or Japanese wasabi, or to taste
1⁄4 cup sake or dry white wine
1⁄4 cup light soy sauce
1 pound satin tofu, cubed
Heat the oils in a wok. Add the scallions and ginger. Lightly mix in the rest of the vegetables and toss in the oil for 3 to 4 minutes. Place the vegetables in a large, warm serving bowl.
Mix together the orange juice and rind, five-spice powder, mustard, sake, and soy sauce.
Stir into the wok until blended. Add the tofu cubes and vegetables and mix to coat. Serve hot.
Pepper Gorgonzola Omelet
Serves 2
Ingredients
2 teaspoons unsalted butter
4 eggs, well beaten
2 ounces crumbled Gorgonzola cheese
4" × 2" strips roasted red pepper
Salt and hot red pepper flakes to taste
Heat a 10-inch nonstick pan over medium-high heat. Melt the butter and swirl to coat. Add the eggs and swirl to distribute evenly in pan.
Place the cheese and pepper strips on one side of the omelet. Season with salt and pepper flakes.
Cook until just set, when it has the consistency of custard (soft and creamy but not liquid or runny). Flip the plain side over the side with the cheese and peppers. Cut in half and serve on a warmed plate.
Persian Rice with Sour Cherries
Serves 6-8
Ingredients
1 tablespoon butter or olive oil
11⁄2 cups basmati or other short-grain rice
21⁄2 cups chicken broth
1 teaspoon saffron threads
1 8-ounce jar imported Iranian sour cherries, blanched, with juice
1 tablespoon butter
1 teaspoon salt
Freshly ground pepper to taste
1⁄2 cup slivered almonds, toasted, for garnish
Heat the butter or oil and add the rice; cook, stirring, for 6 minutes.
Add the chicken broth and bring to a boil. Reduce heat to low and add all but the nuts.
Cover and simmer for 25 minutes, or until the rice is tender. Check the rice every 10 minutes to make sure it does not dry out. If the rice is stubbornly tough, add more broth, or water.
Place in a warm serving bowl and sprinkle with almonds.
Spicy Rice Cakes
Serves 6
Ingredients
6 cups cooked rice
1⁄2 cup minced red onion
1 clove garlic, chopped
1 inch fresh gingerroot, peeled and minced
1 tablespoon Madras curry powder
1⁄2 teaspoon cinnamon
2 eggs
1⁄2 cup heavy cream
1 teaspoon salt and black pepper to taste
1⁄4–1⁄2 cup cooking oil, as needed
2 cups dry gluten-free bread crumbs
1⁄2 cucumber, chopped
1⁄2 cup yogurt
juice of 1⁄2 lemon
12 mint leaves for garnish
Mix the rice, garlic, onion, gingerroot, and spices together.
Add the eggs and cream and keep mixing. Sprinkle with salt and pepper to taste and combine well.
Form into 12 small cakes. (The recipe can be made up to this point in advance and refrigerated for up to a day.)
Heat some of the oil in a frying pan over high heat. Cover the cakes with crumbs and fry until golden. Place on paper towels to drain, and then on a warm platter.
Mix chopped cucumber, yogurt, and lemon. Place in a bowl on the side of the dish of rice cakes. Serve with a mint leaf on top of each cake.
Classic Risotto
Serves 4
Ingredients
5 cups canned or homemade chicken or vegetable broth
2 tablespoons butter
2 tablespoons olive oil
1⁄2 cup finely chopped sweet onion
2 stalks celery, finely chopped
1⁄4 cup celery leaves, chopped
11⁄2 cups Arborio rice
1 teaspoon salt, or to taste
2⁄3 cup freshly grated Parmesan cheese
1⁄4 cup chopped parsley
Freshly ground black pepper to taste
Bring the broth to a slow simmer over low heat and keep it hot.
Place the butter and oil in a heavy-bottomed pot, melt butter, and add the onion, celery, and celery leaves. Cook for 8 to 10 minutes.
Add the rice and stir to coat with butter and oil. Stir in salt.
In 1⁄4-cup increments, start adding hot broth. Stir until the broth has been absorbed into the rice. Add another 1⁄4 cup, stirring until all of the broth is absorbed. Repeat this process until all of the hot broth is gone. It must be stirred constantly and takes about 35 minutes. (A stirring helper is nice.)
When all of the broth is gone, taste the rice. If it needs more broth or water, add it and keep stirring. Add the cheese, parsley, and pepper. Serve immediately.
Spicy Black Bean Soup
Makes 3 quarts
Ingredients
1 pound ham hocks, split
1 pound black beans, soaked in fresh water overnight
2 onions, chopped
4 cloves garlic, minced
2 cups beef broth
Juice of 1 fresh lime
1 large (1⁄2 pound) Idaho or Yukon Gold potato, peeled and chopped
2 carrots, peeled and cut up
2 jalapeño peppers, cored, seeded, and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper to taste
1⁄2 cup chopped fresh Italian flat-leaf parsley or cilantro
1 cup golden rum
Sour cream and thinly sliced lemon or lime to garnish
Cover the ham hocks with cold water, bring to a boil, cover, and lower heat to simmer. Simmer for 4 hours or overnight. Cover the beans with cold water and soak overnight.
Remove the meat from the pot and reserve the cooking liquid. Remove the meat from the bones, discard the skin and bones, and chop the meat. Add the beans to the cooking liquid from the ham.
Stir beef broth, lime juice, vegetables, spices, and salt and pepper into the pot with the beans and cooking liquid. Add enough water to make 31⁄2 quarts. Cover and simmer for 5 hours.
Stir in parsley or cilantro, taste for seasonings, and add salt and pepper if necessary. Puree the soup in batches and return to the pot to heat. Return the meat to the pot.
Either add all of the rum at once and serve, or you can add it to individual bowls of soup. Top each bowl of soup with sour cream and a slice of lemon or lime.
Bacon and Corn Chowder
Serves 6
Ingredients
1⁄2 pound bacon
2 large sweet onions, chopped finely
2 large Idaho potatoes, peeled and chopped
1 sweet red pepper, cored, seeded, and chopped
3 tablespoons cornstarch mixed with 1⁄4 cup water until smooth
1 quart homemade or canned low-salt chicken broth
3 cups fresh corn removed from cob
1 tablespoon salsa
1 cup whole milk
1 cup heavy cream
Salt and pepper to taste
1⁄4 teaspoon ground nutmeg
1 bunch fresh parsley, washed, stems removed, chopped
Fry bacon and drain on paper towels; when cool, crumble and set aside, reserving grease in pan. Sauté the onions, potatoes, and pepper in the bacon grease for 10 minutes, stirring often.
Add the cornstarch/water mixture, and stirring constantly, ladle in the chicken broth. Bring to a boil. Cover, lower heat, and simmer for 30 minutes.
Stir in the rest of the ingredients. Taste, and season with salt and pepper. Do not boil after adding the cream. Serve hot, sprinkling the top with the crumbled bacon.
Mulligatawny
Serves 4-6
Ingredients
1 large sweet onion, such as Vidalia, chopped
4 cloves garlic, chopped
2 tablespoons minced fresh gingerroot
1 hot pepper, serrano or poblano, cored, seeded, and chopped
1⁄2 cup unsalted butter
11⁄2 tablespoons Madras curry powder, or more to taste
1⁄4 cup rice flour
10 cups chicken broth
2 cups red lentils
1 (13-ounce) can unsweetened coconut milk
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
6 sprigs fresh coriander leaves for garnish
Lemon slices for garnish
Sauté the onions, garlic, ginger, and pepper in the butter over medium heat until soft.
Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or until the lentils are very tender.
Cool and then puree in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with coriander sprigs and slices of fresh lemon.
Stir-Fried Shrimp Wraps
Serves 4
Ingredients
1 tablespoon sesame seed oil
1⁄4 cup peanut oil
4 scallions
4 garlic cloves
1 zucchini squash, finely chopped
1 onion, finely chopped
2⁄3 pound raw shrimp, shelled and deveined
1⁄2 cup almonds, chopped
1 tablespoon fish sauce
1⁄4 cup dry sherry
1 teaspoon Wasabi powder mixed with 2 teaspoons water to make a paste
One container of rice flour crepe wrappers
1 egg, beaten
Heat the sesame and peanut oil in a wok or frying pan and add the vegetables and shrimp. Stir and cook until the shrimp turn pink. Add the rest of the ingredients except for the crepes and the egg. Mix until well sauced.
Place the shrimp and vegetables in a bowl and cool. Put a spoonful of filling on half of a crepe. Paint the rim of the circle with the beaten egg. Fold over and press to seal.
Broil on high heat or steam the filled crepes for 10 minutes or until they are steaming hot. Serve hot.
Sesame Chicken
Serves 4
Ingredients
1⁄4 cup pineapple juice
1⁄4 cup orange juice
1 tablespoon lime juice
1⁄2 cup soy sauce
1 inch gingerroot, peeled and minced
2 cloves garlic, or to taste, minced
1 teaspoon chili oil, or to taste
2 large boneless, skinless chicken breasts, halved
1 egg, beaten
1⁄2 cup sesame seeds
In a nonreactive bowl or glass pan large enough to hold the chicken, whisk together the juices, soy sauce, ginger, garlic, and chili oil. Rinse the chicken breasts and pat dry with paper towels. Add the chicken to the sauce and turn to coat. Cover and refrigerate for 4 hours.
Drain the chicken; dip in beaten egg and then in sesame seeds. Grill or sauté in oil for 6 minutes per side, depending on thickness of meat. Serve hot.
Ginger Lobster with Sherry Sauce
Serves 4-6
Ingredients
4 chicken lobsters, 1–11⁄4 pounds each
1 teaspoon Asian five-spice powder
1 clove garlic, minced
1⁄4 cup sesame seed oil
1⁄4 cup sherry
Juice of 1⁄2 lemon
2 tablespoons minced gingerroot
Boil the lobsters for 20 minutes, then split them and crack the claws.
Preheat the broiler to 500°F.
Mix the rest of the ingredients together in a saucepan to make the sauce. Bring to a boil and spoon over the lobsters.
Broil for 3 minutes. Serve.
Chinese Cabbage
Serves 4
Ingredients
2 tablespoons sesame seed oil
2 tablespoons canola or other light oil
1 tablespoon sesame seeds
1 11⁄2-pound head Chinese (Napa) cabbage, washed and thinly sliced
Juice of 1⁄2 lemon
2 cloves garlic, minced
Salt, pepper, and soy sauce to taste
Place the oils in a hot wok or frying pan. Add the sesame seeds and toast for 2 minutes.
Stir in the cabbage, lemon juice, and garlic. Toss until just wilted, about 4 minutes. Add the seasonings and serve.
Chili Cheese Cornbread
Serves 6-8
Ingredients
1 cup cornmeal (yellow or white)
1 cup corn or rice flour
1⁄4 cup light brown sugar
3 teaspoons gluten-free baking powder or baking soda
1 teaspoon salt
1 teaspoon dried red pepper flakes, or to taste
1⁄2 cup buttermilk
1⁄2 cup sour cream
2 eggs, beaten
2 tablespoons unsalted butter, melted
1⁄2 cup chipotle chilies, chopped
1⁄2 cup grated pepper jack or Cheddar cheese
Preheat oven to 400°F. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, and red pepper flakes.
Mix in buttermilk, sour cream, eggs, and melted butter.
Prepare an 8-inch square baking pan with nonstick spray. Place half of the batter in the pan. Sprinkle with peppers and cheese. Cover with the rest of the batter. Bake for 20 to 25 minutes.
Shrimp and Avocado Tortillas
Makes 6 tortillas
Ingredients
6 corn tortillas or 6 crepes
24 extra-large shrimp, peeled and deveined
1⁄2 cup dry white wine
6 medium avocados, peeled and sliced
1 red onion, thinly sliced
Juice of 2 fresh limes
1 teaspoon freshly ground coriander seeds
1 tablespoon dried red pepper flakes
1 cup fresh or jarred salsa
1 cup sour cream
1⁄2 cup chopped cilantro or parsley
Toast the tortillas or crepes and place on serving plates.
Poach the cleaned shrimp in the white wine and drain.
Place 4 shrimp on each tortilla, add the avocado and onion, and sprinkle with lime juice, coriander, and pepper flakes.
Spoon salsa over each tortilla, add a dollop of sour cream, and garnish with either cilantro or parsley.
Juniper Corn Cakes
Makes 12 cakes
Ingredients
7 cups water
1 tablespoon salt, or to taste
2 cups cornmeal
1⁄2 teaspoon freshly ground black pepper, or to taste
1 teaspoon molasses
10 juniper berries, crushed in a mortar and pestle (optional)
4 tablespoons butter or lard
Bring the water to a boil and add salt. Stir in the cornmeal and cook for about 20 minutes, stirring. Add the pepper, molasses, and juniper berries.
Prepare an 11" × 13" glass lasagna pan with nonstick spray. Spread the corn mixture in the pan and cover. Refrigerate for 1 to 2 hours or until very stiff.
Heat butter or lard in a large frying pan. Cut the corn cakes into squares and fry until golden on both sides.
Proscuitto and Gorgonzola Pasta
Makes 21⁄2 cups of sauce
Ingredients
3 tablespoons unsalted butter
3 tablespoons corn flour
2 cups medium cream, warmed
2 tablespoons minced prosciutto ham
1⁄2 cup crumbled Gorgonzola or blue cheese
1⁄4 teaspoon ground nutmeg
1⁄2 cup walnut pieces, toasted
Salt and pepper to taste
One prepared box of gluten-free pasta
Melt the butter and stir in the flour. Sauté, stirring for 4 to 5 minutes over medium-low heat. Add the warm cream, whisking constantly until thickened to desired consistency.
Remove from the heat and stir in the prosciutto, cheese, nutmeg, walnuts, and salt and pepper. Serve immediately over the pasta.
Party Pasta with Chicken
Serves 4
Ingredients
1⁄2 cup olive oil
1⁄2 cup finely chopped sweet red pepper
1⁄2 cup finely chopped yellow summer squash
1 bunch scallions, chopped fine
2 cloves garlic, chopped fine
1⁄2 cup rice or corn flour
1 teaspoon salt
1⁄2 teaspoon pepper, or to taste
1⁄2 teaspoon dried thyme
3⁄4 pound boneless, skinless chicken breast, cut into bite-sized pieces
1⁄2 cup chicken broth
8 ripe plum (Roma) tomatoes, chopped, or 11⁄2 cups canned
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon red pepper flakes, or to taste
1 pound rice pasta, cooked
1 cup freshly grated Parmesan cheese
Heat the olive oil and add the pepper, squash, scallions, and garlic. Sauté over medium heat, stirring frequently. While the vegetables are sautéing, mix the flour, salt, pepper, and thyme on a piece of waxed paper.
Dredge the chicken in the flour mixture and sauté along with the vegetables. Add the broth, tomatoes, oregano, basil, and plenty of red pepper flakes. Cook, uncovered, for 10 minutes to make sure the chicken is done.
Add the rice pasta to the pan of sauce and mix. Sprinkle with plenty of Parmesan cheese and serve.
Chocolate Mint Cheesecake
Serves 10-12
Ingredients
11⁄2 cups ground walnuts (the food processor works well)
1⁄2 cup sugar
1⁄3 cup unsalted butter, melted
4 ounces semisweet chocolate, melted
4 eggs, separated
3 8-ounce packages cream cheese (not low- or nonfat)
1 cup sour cream
3⁄4 cup sugar
11⁄2 teaspoons pure vanilla extract
1 teaspoon salt
2 tablespoons chestnut flour
4 ounces semisweet chocolate
2 tablespoons peppermint schnapps
Whipped cream for topping (optional)
Mix the first four ingredients together. Spray a 9-inch springform pan with nonstick spray and press the walnut mixture into the bottom to make a crust. Chill for at least 1 hour.
Preheat the oven to 350°F. In a clean bowl, beat the egg whites until stiff. In a separate bowl, using an electric mixer, beat the cream cheese, sour cream, sugar, vanilla, chestnut flour, and salt in a large bowl. Melt 4 ounces semisweet chocolate with the schnapps.
With the motor running, add the egg yolks, one at a time, beating vigorously. Fold in the stiff egg whites. Using a knife, swirl the chocolate and schnapps into the bowl.
Pour into the springform pan and bake for 1 hour. Turn off the oven, and with the door cracked, let the cake cool for another hour. Chill before serving. You can add whipped cream to the top before serving.
Volcanic Chocolate Lava Cake
Serves 8
Ingredients
8 teaspoons butter to grease custard cups
8 tablespoons sugar to coat buttered custard cups
8 ounces semisweet baking chocolate
6 ounces unsalted butter
3 eggs
3 egg yolks
1⁄3 cup sugar
1 tablespoon chestnut flour
1 teaspoon vanilla
1 quart raspberry sorbet
Prepare the insides of eight 6-ounce custard cups with butter and sugar. Preheat oven to 425°F. Over very low heat, melt the chocolate and butter in a heavy saucepan.
Beat the eggs, egg yolks, sugar, flour, and vanilla for about 10 minutes. Add the chocolate mixture by the tablespoonful until the eggs have digested some of the chocolate. Fold in the rest of the chocolate/butter mixture.
Divide the mixture between the custard cups. Place the cups on a cookie sheet and bake for 12 to 13 minutes. The sides should be puffed and the center very soft. Serve hot with raspberry sorbet spooned into the “craters.”
Pavlova Cake
Serves 6
Ingredients
4 egg whites
1 teaspoon vinegar
4 ounces sugar
1 cup heavy cream
3 tablespoons confectioners’ sugar
1⁄2 teaspoon vanilla
1 banana, sliced
1 quart strawberries, washed, hulled, and halved, 8 left whole for decoration
Preheat oven to 200°F.
Whip the egg whites, and as they stiffen, add the vinegar and slowly add the sugar. Pour into a 9-inch glass pie pan that you’ve treated with nonstick spray.
Bake the meringue for 2 hours. Then, turn off the oven and crack the door. Let the meringue rest for another hour. It should become very crisp and lightly browned. Do not store it if the weather is humid.
Whip the cream and mix in the confectioners’ sugar and vanilla. Slice a layer of bananas onto the bottom of the cooled meringue crust. Add a layer of whipped cream. Sprinkle with halved strawberries.
Add another layer of whipped cream and decorate with the whole strawberries. Serve immediately or it will get soggy.
Apple-Cheddar Cobbler
Serves 8-10
Ingredients
2 cups corn flour
1⁄2 teaspoon salt
4 teaspoons baking powder
1⁄2 teaspoon cayenne pepper
1⁄4 cup margarine, softened
3⁄4 cup buttermilk
3⁄4 cup grated sharp Cheddar cheese
8 large tart apples such as Granny Smiths, peeled, cored, and sliced
1⁄3 cup lemon juice
2 teaspoons cinnamon
1⁄4 teaspoon nutmeg
11⁄2 tablespoons cornstarch
1⁄4 cup dark brown sugar
1⁄4 cup white sugar
Pinch salt
4 tablespoons butter
Preheat the oven to 325°F. In a large bowl, mix the flour, salt, baking powder, and pepper. Cut in the margarine with a large fork until it looks like oatmeal. Add the buttermilk and stir. Add the cheese and set aside.
Place the apples in a large baking dish, about 9" × 13", or a 2-quart casserole. Sprinkle them with lemon juice.
Mix together the spices, cornstarch, sugars, and salt. Toss the apples with this mixture. Dot with butter. Drop the cheese mixture by the tablespoonful over the top.
Bake for 50 minutes, or until crust is browned and the apples are bubbling. Serve with extra slices of cheese or with vanilla ice cream.
Indian Pudding
Serves 8
Ingredients
4 cups milk, divided
1⁄4 cup white or yellow cornmeal
1⁄3 cup dark brown sugar
1⁄4 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
1 teaspoon minced fresh gingerroot
1⁄4 cup molasses
5 tablespoons unsalted butter
Preheat the oven to 250°F. Heat 2 cups milk. Place the cornmeal and the rest of the dry ingredients, the gingerroot, and molasses in the top of a double boiler.
Whisk the hot milk into the mixture, cooking and stirring over simmering water for 10 minutes or until smooth. Prepare a casserole dish with butter or nonstick spray.
Whisk the cold milk into the hot mixture and pour into the baking dish. Bake for 3 hours. Serve hot or at room temperature with whipped cream.
Perfect Purple Plum Parfait
Serves 4
Ingredients
11⁄2 teaspoons unflavored gelatin
2 tablespoons water
1⁄2 cup sugar, or to taste
4 purple or red plums
1-inch strip orange rind
1 cup water
1 cup heavy cream, whipped with 1 tablespoon sugar
In the jar of the blender, sprinkle the gelatin over the cold water. Let sit until the gelatin “blooms.”
In a saucepan, mix the sugar, plums, orange rind, and water; bring to a boil. Pull out the plums and set aside. Pour the sugar/water over the gelatin and blend. When the plums are cool enough to handle, remove the pits and add the fruit to the blender, skin and all.
Spoon cooled plum mixture into wineglasses, making layers with the whipped cream. Swirl with a knife. Chill and serve.
Espresso Custard
Serves 4
Ingredients
3 tablespoons instant espresso powder
2 tablespoons boiling water
2 cups whipping cream
3 whole eggs
4 teaspoons cornstarch
4 teaspoons cold water
1⁄2 cup sugar, or to taste
1 teaspoon vanilla
Preheat oven to 325°F. Whisk together the espresso powder and boiling water, add the cream, and beat in the eggs. Whisk the cornstarch and water together until smooth and beat into the mixture.
Add the rest of the ingredients and stir well. Place 4 buttered 6-ounce custard cups in a roasting pan of hot water in the middle of the oven. Add the custard.
Bake for 50 to 60 minutes. Serve warm, room temperature, or chilled with whipped cream.