2012 cookbook

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OURFAVORITE RECIPES 2012

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OURFAVORITE RECIPES 2012

CONTRIBUTORS:

Julie Christensen, Michael Dewees, Sue Gilbert, Judy Gray, Maud Hallin, Anne Halsted, Carol

(Phillips) Hutchinson, Kate Gambs Knickerbocker, Katherine Koelsch Kriken, Kathy and JeffLindenbaum, Karen (Phillips) Lonergan, Katy Lonergan, Richard Lonergan, Marilyn Manning,

Jeanne Milligan, Tom Passow, Irene Lindbeck Tibbits, Elizabeth Whitney and Bill Maddix

RECIPE TESTERS:

All of the contributors plus Jan Chernoff, Keith Gilbert, Julie Lindsay, Erin Eads Passow and

Wells Whitney

Thanks to the many tasters as well! All recipes have been independently tested and most havebeen improved in the process.

EDITOR:

Katy Lonergan

PROOFREADER:

Richard Lonergan

NEW FOR2012:

We have gone digital! You can find all recipes dating back to 1999 on the new cookbook blog:

http://annualcookbook.blogspot.com

COVERART:

Figs, iPhoneography by Anne Halsted

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MAIN DISHES Balsamic Marinated Flank Steak 28

Chili Rellenos with Corn 29

Cod with Tomato and Onion 30

Coronation ChickenCarolyn Robbs Recipe 31

Crispy Skin Salmon with Shiitake-Cream Sauce 32

French Tomato Tart 33

Grilled Ancho-Rubbed Pork with Tomato Salsa 34

Lemon Pepper Grilled Chicken 35

Poached Chicken 36

Sesame-Crusted Ahi Steaks with Ginger-Soy Sauce 37

Susys Enchiladas 39

Tequila-Lime Mahi Mahi Tacos 40Moroccan Vegetable Ragot 41

DESSERTS Almond Cake (Fyrstekake) 42

Blueberry Compote 43

Blueberry Pie 44

Coconut Cardamom Rice Pudding 45

Coconut Cookies 46

Far Breton 47

Jolly Holiday Squares 48

Sicilian White Cookies (Pastine Bianche) 49

BRUNCH DISHES Lemon Poppy Seed Pancakes with Greek Yogurt and Jam 50

My Tender French Toast 51

Parsley, Kale and Berry Smoothie 51

Poached Eggs in Tomato Sauce with Chickpeas and Feta 52

Unbelievable Banana Bread 53

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CEVICHEby Maud Hallin

as served in Peru and Baja California

serves 4

1 pound flounder, fluke or sole, cut into cubes

For the sauce: cup fresh lime juice

2 garlic cloves

1 small red onion, chopped habanero chili, chopped and seeds removed

Salt and pepper

You may add any of the following:1 tablespoon of chopped cilantro

Dark blue cooked potato, fresh corn kernels, chopped tomato flesh or some chopped yellow,red or green bell peppers

The fish, along with the first set of ingredients should be mixed together and allowed to rest

for 2 or 3 hours. It is important that the fish is very fresh, and non-fatty. Fish should bewithout skin and bones. You may also use scallops, shrimp or oysters, etc. If you go fishing,

trout is great for this dish.

Before serving, mix in some colorful and tasty veggies!

Do remember that that the lime juice would quickly wreak havoc on such things as lettuce,

spinach, etc. If you can get the fish Sierra in Mexico, it is great for this dish. Of course youalso could use fresh tuna.

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COCONUT-PANKO SHRIMP WITHORANGE-GLAZED SWEET POTATOES

adapted from the San Francisco Chronicle, October 30, 2011

via Judy Gray

serves 3 to 4

For the sweet potatoes:2 tablespoons olive oil

1 pounds orange-fleshed sweet potatoes or yams, peeled,

halved width-wise and cut into wedges

Kosher salt and ground black pepper, to taste

For the dip and glaze: cup sweet orange marmalade

1 tablespoons lemon juice

1 tablespoon soy sauce

2 teaspoons Dijon mustardDash Tabasco or other hot sauce (optional)

2 tablespoons melted unsalted butter

For the shrimp:1 pound medium shrimp, peeled and de-veined, with tails left on

2 egg whites, lightly beaten

cup unsweetened coconut flakes

1 cup panko crumbs

Vegetable oil, for pan-frying

Preheat the oven to 425 F.

Coat a large rimmed baking sheet with 1 tablespoon of olive oil. Place sweet potatoes on the

sheet in a single layer, drizzle remaining oil over and season generously with salt and pepper.

Toss gently to coat. Roast for 12 to 15 minutes, until browned on the bottom; then turn thepotatoes and roast another 10 minutes.

Meanwhile, make the dip and glaze. In a small bowl, stir together the orange marmalade,lemon juice, soy sauce, mustard, hot sauce, and butter. Season to taste. When potatoes have

been roasting for about 25 minutes and can be easily pierced with a knife, remove from the

oven and toss with about 1 tablespoons of the glaze. Continue cooking for another 5

minutes. Set aside.

While the potatoes are cooking, season the shrimp with salt and pepper. In a bowl, toss with

the egg whites until evenly coated. Mix the coconut and panko in a large Ziploc bag, and liftthe shrimp from the egg whites, shake briefly and place inside the bag. Secure the top and

shake well, coating the shrimp.

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COCONUT-PANKO SHRIMP WITHORANGE-GLAZED SWEET POTATOES

(CONTINUED)

Pour about -inch vegetable oil into a large frying pan over medium heat, and when oil isvery hot but not smoking, brown the shrimp in batches, about 2 minutes on each side, untilgolden brown and cooked through; drain on paper towels. Wipe out pan and add more oil as

needed, until all of the shrimp are cooked.

Serve the shrimp alongside the sweet potatoes, with the remaining glaze in a bowl for

dipping the shrimp.

This makes a great hors d'oeuvre or can be served as an entre.

CREAMED SMOKED SALMON AND LEEKSfromBon Apptit, May 1996

via Richard Lonergan

serves at least 6 as an appetizer

3 tablespoons butter

4 medium leeks (white and pale green parts only),

halved lengthwise, thinly sliced crosswise (about 6 cups)

cup plus 2 tablespoons whipping cream

6 ounces thinly sliced smoked salmon, cut into -inch pieces3 tablespoons finely chopped (or snipped) chives

Melt butter in large nonstick skillet over medium-low heat. Add leeks and saut until tender

but not brown, about 10 minutes. Add cup cream to skillet; cook over very low heat untilalmost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat

and cool.

Preheat broiler. Butter a medium sized broiler-proof dish. Stir salmon into leek mixture.

Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil untiltop is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with

chives.

I had unused leeks and extra smoked salmon and found this via Google (or was it Bing?)

Weve used it as an appetizer with crackers or baguette slices whenever we can. It always

seems to disappear. Quick and easy!

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HUNG HUYNS OLIVE OIL BAKED SHRIMPfrom Catch Restaurant

via Sue Gilbert

serves 4

2 pounds large shrimp, peeled and deveined3 tablespoons chopped garlic

cup extra-virgin olive oil

4 tablespoons lemon juice

2 teaspoons salt1 tablespoon red pepper flakes

3 tablespoons chopped parsley

cup chopped tomatoes

cup white wine

Preheat oven to 375 F. Combine all ingredients in an oven-safe saut pan and bake for 10minutes.

Fast, very simple and tasty. Hung Huynh is a Top Chef and owns New York restaurant

Catch.

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I-MADE-IT-MYSELFPIZZAadapted fromBetter Homes and Gardens article,

Garden Fresh with Michelle Obama, August 2011

via Katy Lonergan

serves 6 ( pizza each)

2 to 2 cups white whole wheat flour or all-purpose flour1 package pizza crust yeast* or quick-rise active dry yeast

1 teaspoon sugar

teaspoon salt

1 cup warm water (120 to 130 F)3 tablespoons vegetable oil or olive oil

cup whole wheat flour

1 cup Baby Tomato Ketchup (see page 20)

1 to 2 toppers, such as: chopped sweet pepper, chopped fresh spinach,thinly sliced tomatoes, sauted onion, sauted zucchini, and/or cooked mini turkey meatballs

1 cup shredded mozzarella cheese, cup grated Parmesan cheese, or 4 ounces freshmozzarella cheese, sliced

In a large mixing bowl, combine 1 cups of the white whole wheat flour, the yeast, sugar,

and salt; add warm water and oil. Stir until combined, the stir vigorously for 1 minute. Stir inwhole wheat flour and cup of the remaining white whole wheat flour. Using a wooden

spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make adough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions.

Cover; let rest for 10 minutes.

Preheat oven to 425 F.

Press or roll out dough to form 3 oval pizza crusts. Grease two large baking sheets. Transfer

dough to baking sheets. Prick crusts with a fork. Bake crusts 8 minutes or until light brown.Spread baked crusts with sauce. Add toppers and cheese. Bake for 5 minutes more or until

bubbly.

*Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking

section.

This recipe scored a 10 out of 10 according to Tate and Lulu Lonergan. They especiallyloved the ketchup. This is amazing for kids who arent typically that crazy about pizza.

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SCALLOPS AND BEAN SPROUTS AU JEFF GEFFINEvia Katherine Koelsch Kriken

serves 4 as an appetizer

3 to 5 fresh sea scallops

pound mung bean sprouts1 teaspoon salt teaspoon sugar

teaspoon rice wine vinegar

1 teaspoons sesame oil

cup rice bran oil cup chopped scallions for garnish

Wash and drain the scallops. Place on a heat-proof dish in a steamer. Steam scallops until

tender, about 20 minutes. Remove and cool. Using your fingers, tear the scallops into fineshreds. Lay shredded scallops on a paper towel to remove any remaining moisture.

Wash the bean sprouts and, if desired, remove the dark ends.

Heat cup rice bran oil in a wok or large frying pan, over medium heat. Add scallop shreds,

stirring until golden brown. Remove and drain scallops. Sprinkle with teaspoon salt.

Save 4 to 6 tablespoons cooking oil in the wok or pan. Heat over high flame and add bean

sprouts, sugar, vinegar and remaining salt. Stir fry for 1 to 2 minutes, or until bean sprouts

are well heated. Add sesame oil, stir and remove to serving platter. Sprinkle crisp friedscallop shreds and scallions on top and serve hot.

Very simple, tasty and quick as appetizer or Asian menu side dish. Increase ingredients for amain dish alongside jasmine rice.

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BOKCHOY SALADfrom Dona Malanvia Anne Halsted

serves 16

For the salad:1 bag of baby bok choy

1 bunch scallions

cup sesame seeds

cup sliced almonds

2 packages crunchy Ramen noodles, broken up (dont use seasoning packet!)2 tablespoons canola oil

sprinkle of garlic powder

For the dressing:2 tablespoons soy sauce

cup rice vinegar cup sugar

cup oil

Wash and slice bok choy into bite sized pieces, dry and chill in a plastic bag.

In a large saut pan over medium high heat, add canola oil, then add sesame seeds, sliced

almonds, broken up Ramen noodles, and the sprinkle of garlic powder. Saut for a few

minutes; be careful not to burn the sesame seeds. Remove from heat, cool, and store in aplastic bag or other reusable container.

In a small saucepan over high heat, combine soy sauce, rice vinegar, sugar, and oil. Bring toa boil for 45 seconds. Promptly remove from heat to cool and store until ready to serve.

When ready to serve combine the 3 mixtures and toss!

Delicious salad for a crowdcan be prepared way in advance and holds up for hours!

Be sure to use uncooked, hard ramen noodles for a wonderful texture contrast.

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FETA AND WATERMELON SALAD WITH ARUGULAadapted from theBoston Globe Magazine, July 2010

by Elizabeth Whitney and Bill Maddixserves 6

5 cups bite-size cubes of seedless watermelon (about 1 pounds trimmed)Salt

1 tablespoon lemon juice

1 tablespoons red wine vinegar

1 large shallot, minced (about cup)

Pepper4 tablespoons extra-virgin olive oil

12 cups (loosely packed) arugula (or mixed salad greens), washed and dried

1 cup halved grape or cherry tomatoes

1 cup crumbled/cubed feta cheese (about 4 ounces)

cup fresh mint, roughly chopped

Toss the watermelon gently with teaspoon (or so) salt in a colander set over a large bowl;refrigerate until the watermelon exudes about cup juice, about 30 minutes. Discard the

juice.

Mix the lemon juice, vinegar, shallot, teaspoon of salt, and pepper to taste. Vigorously

whisk in the olive oil to blend. Taste and adjust the seasoning with salt and pepper, if

necessary.

Toss the arugula with half of the dressing mixture, and spread on a large serving platter or

arrange on individual serving plates.

Combine the watermelon, tomatoes, feta, mint and the reserved dressing and toss to coat.

Spread on the bed of greens. Serve immediately.

Mixing watermelons with different color flesh adds a colorful twist. We find that the salad is

best with a fairly firm fresh feta; good quality really makes a difference. We use as many or

as few greens as we have available; the fruit, tomatoes, and feta with the dressing are what

counts.

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GOLDEN BEET AND BEET-GREENS SALAD WITHYOGURT,MINT AND DILL

from The New York Times

via Anne Halsted

serves 4 to 6

2 pounds medium golden beets in skin, well washed (or other beets)

12 to 16 ounces beet greens (or chard or other greens)1 teaspoon coriander seeds

1 teaspoon cumin seeds

For the vinaigrette: cup red onion or shallot, finely diced

2 garlic cloves, finely grated

3 tablespoons red wine vinegar

Salt and pepper1 teaspoon toasted cumin-coriander mixture

Pinch Cayenne4 tablespoons extra virgin olive oil

For the yogurt Sauce:1 cup full-fat plain yogurt

1 garlic clove, finely grated

Salt and pepper to taste

Pinch Cayenne1 teaspoon toasted cumin-coriander mixture

2 tablespoons fresh mint, finely chopped

1 tablespoon extra-virgin olive oil

3 tablespoons freshly snipped dill for garnish

Prepare the beets: Put beets in a baking dish in one layer (if some beets are larger, halvethem so they will cook evenly). Add about 2 inches of water to the pan and cover tightly withfoil. Bake at 375 F for at least an hour, or up to 1 hours, until fork tender. Remove foil,

pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into

wedges and set aside.

Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove

any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till

wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.

In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just

lightly browned, about 2 minutes. Grind into a coarse powder in a mortar or spice mill.

Make the vinaigrette: Put the onion, garlic, and vinegar in a small bowl and leave for 5minutes or so, then whisk in the remaining ingredients.

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GOLDEN BEET AND BEET-GREENS SALAD WITHYOGURT,MINT AND DILL

(CONTINUED)

Make the yogurt sauce: Put the yogurt in a small bowl. Add the garlic, salt and pepper,cayenne, cumin-coriander mixture, mint, and olive oil.

Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separatebowl, lightly salt the greens and dress with the remaining vinaigrette. Arrange the dressed

beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with the

dill, and pass the rest of the yogurt sauce at the table.

The thing we love about this recipe is that the vinaigrette and yogurt sauce can be used for

other purposes. The yogurt, cumin, and coriander sauce is especially wonderful! You will

likely have sauce leftover which will pair well with other dishes such as catfish. The

vinaigrette could also be used on kale and chard. Loved it!

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MIXED GREENS WITH CRISPY SHALLOTS,FIGS AND GOAT CHEESEadapted from , October 2012

via Anne Halstedserves 6

5 large shallots, peeled and separated into lobes cup olive oil

1 tablespoon unsalted butter

1 teaspoon Kosher salt

Pepper, to taste

8 ounces log fresh goat cheese6 large or 12 small super ripe figs

pound greens, or radicchio

cup loosely packed flat parsley leaves

2 tablespoons fresh lemon juice1 tablespoon saba or honey, divided

Cut shallot lobes in half lengthwise, then cut each half into thick wedges.

Heat a large frying pan (non nonstick) over medium heat, then swirl in 2 tablespoons oil and

the butter. When butter begins to foam, add shallots and stir to coat. Season with teaspoonsalt and a pinch of pepper. Reduce heat to medium low and cook shallots 15 minutes, stirring

often. Reduce the heat to low and cook, stirring every 2 or 3 minutes until completely

caramelized (deep golden brown), 15 to 25 minutes. Transfer to a plate to cool.

Slice cheese into 12 rounds and season them with pepper; then put them aside until assembly.

Cut figs into halves or quarters, depending on their size. Lay cut side up and season with teaspoon salt, pepper, and 1 tablespoon oil.

If using radicchio, cut lengthwise into inch thick ribbons and put in large bowl.

Toss radicchio/greens with caramelized shallots, parsley, and salt and pepper to taste. Drizzlelemon juice, remaining 1 tablespoon oil, and 2 teaspoons honey over salad. Toss to

combine.

Assemble salad: first, greens or radicchio, then figs. Place goat cheese on top, and drizzle

with a bit of oil and honey over the goat cheese.

This recipe originally called for radicchio, and not greens, and saba, not honey. Because Ihad neither radicchio nor saba I tried it with greens and honey, and it was delicious!

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QUINOA TABBOULEHadapted from The Bon Appetit Test Kitchen

via Katy Lonerganserves 6

1 cup quinoa, rinsed well teaspoon Kosher salt plus more2 tablespoons fresh lemon juice

1 garlic clove, minced

cup extra-virgin olive oil

Freshly ground black pepper1 large English hothouse cucumber or 2 Persian cucumbers, cut into -inch pieces

1 pint cherry tomatoes, halved

cup chopped flat-leaf parsley

cup chopped fresh mint2 scallions, thinly sliced

Bring quinoa, teaspoon salt, and 1 cups water to a boil in a medium saucepan over highheat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10

minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil.

Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in cup dressing.

Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to

taste with salt and pepper. Drizzle remaining dressing over.

This can be made one day ahead; just be sure to keep dressing and quinoa separate until

ready to serve.

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SALMON SALADadapted fromDinner: A Love Story blog

via Karen Lonergan

serves 4

For the vinaigrette: cup red wine vinegar

2 teaspoons mustard

1 teaspoon sugar

Squeeze of fresh lemon or lime

cup olive oil

For the salmon:1 salmon fillet (about 1 pound)

Salt and pepper4 potatoes (Yukon gold, red or blue if you can find them), peeled and quartered

2 ears cornHandful of thin green beans, trimmed and chopped into 1-inch pieces

1 cup cherry or grape tomatoes, halved

1 cucumber, peeled, seeded and chopped

5 to 6 scallions (white and light green parts), chopped2 tablespoons chopped fresh cilantro


To make the vinaigrette:In a small bowl, whisk together the vinegar, mustard, sugar, lemonjuice and oil and set aside.

To make the salmon:Sprinkle the salmon with salt and pepper. Roast in a foil-lined bakingdish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt,

pepper, and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.)

Meanwhile, bring a medium pot of water to a boil. Add the potatoes and cook until a knife

slices through them with no resistance, about 12 minutes. Using a slotted spoon, remove the

potatoes to a large serving bowl. Add the corn to the same pot of water. Boil for 4 minutes.Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl.

Add beans to the same pot of water and cook for 3 minutes.

Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber,scallions and cilantro to the bowl. Toss with the vinaigrette and serve.

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SLOW-BROILED SALMON

WITH SHAVED CUCUMBERSALADadapted from the San Francisco Chronicle, June 17, 2012

via Jeanne Milligan

serves 4

1 large English cucumbers

tablespoon sesame seeds

2 tablespoons seasoned rice vinegar cup olive oil

Kosher salt and ground black pepper, to taste

1 to 1-pound slab center cut salmon

3 tablespoons mayonnaise1 teaspoon ground pepper

Place the oven rack on the lowest shelf of the oven, and preheat the oven to broil.

In a small pan over medium-high heat, toast sesame seeds until just fragrant. Remove from

heat and set aside.

To make the cucumber salad, use a vegetable peeler to remove and discard the cucumber

peel. Cut the whole cucumber in half crosswise, so that you have three equal pieces.

Working one at a time, continue peeling the cucumber; press firmly to create the thickestribbons possible into a bowl, turning the cucumber around as you work toward the center.

Discard the seeds.

Pour the vinegar and oil into the bowl, and toss well to combine. Add toasted sesame seeds

and season generously with salt and pepper, set aside.

Cover a baking sheet with aluminum foil, and place the salmon in the center of the pan.Spread the mayonnaise evenly over the top of the salmon. Shake the pepper over the

mayonnaise.

Place in the oven on the bottom rack and cook for 18 to 20 minutes, until the top is goldenand bubbling and the salmon just flakes when tested with a fork. Remove, let cool slightly,

and serve family-style with the cucumber salad.

This recipe also suggests garlic salt on top of fish rather than pepper. Be careful with

amount of garlic salt.

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TOMATO,FRESH FIG AND BLUE CHEESE SALADadapted from The New York Times, August 3, 2012

via Jeanne Milligan

serves 4

1 tablespoon balsamic vinegar teaspoon fine sea salt

cup extra virgin olive oil

3 tablespoons pine nuts

1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced

pound fresh figs, cut into quarters

1 ounce crumbled blue cheese, like Fourme dAmbert, or more to taste

1 teaspoon fresh thyme leaves

In a small bowl, whisk together vinegar and salt. Whisk in oil.

In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, untillight golden, about 2 minutes.

Spread tomato slices on a salad plate. Scatter fig quarters and pine nuts over tomatoes,

Sprinkle with cheese and thyme, drizzle with dressing, and finish with pepper.

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CANTALOUPE,LIME AND CHILI SOUPadapted fromMartha Stewart Living, July 2012

via Marilyn Manningmakes 1 quart

a 3-pound cantaloupe teaspoon sambal oelek (Asian chili paste)

3 tablespoons fresh lime juice

teaspoon coarse salt

Cut flesh of cantaloupe into large chunks. Pure with sambal oelek, lime juice and salt in ablender until smooth. Refrigerate until cold, about 1 hour.

Stir very well, and swirl in more sambal oelek if desired before serving.

This gorgeous simple summer soup has a nice bite to it. Be careful if you add more chili

paste. The flavors mellow slightly as the soup chills.

COLD CREAM OF TOMATO AND PEACH SOUPfrom aNew York Times article in 2011

adapted by Kathy and Jeff Lindenbaums friend, Kristi Pangrazio

serves 4 as a first course

1 medium onion, chopped

2 tablespoons butter2 pounds heirloom or best tomatoes, chopped

pound ripe peaches, peeled and chopped (save 4 slices)

cup heavy/whipping creamFor garnish: chopped tarragon, heavy cream, sliced peaches, sea salt

Saute chopped onion in the butter for 5 minutes. Add the chopped tomatoes and peaches.

Simmer until the tomatoes break up. Pour mixture into a blender. Add cream and pure untiltotally blended. Chill several hours.

Serve in bowls garnished with chopped tarragon, a slice of peach, a drizzle of cream, and a

sprinkle of sea salt.

A surprisingly delicious combination!

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TOMATO SOUP AND POACHED EGGSOVER HOMEMADE CROUTONS

adapted from Over Cocktails blog

via Karen Lonergan

serves 4 to 6

For the soup:3 tablespoons butter

1 cup shallots, sliced5 pounds ripe tomatoes, peeled and cut into chunks (no need to remove the seeds)

cup water

1 teaspoon saltFreshly ground pepper to taste

4 to 6 eggs

2 cups croutons

Optional toppings:crumbled bacon or fried, crispy sage

Melt butter in a large saucepan with lid. Add shallots and saut for about 5 minutes. Add

tomatoes, salt, and water; bring to a simmer. Cover and continue to simmer for 1 hours

over low-medium heat. Put the soup through a food mill or strain into a bowl. Test for saltand add ground pepper.

Simmer fresh eggs in tomato soup for 8 to 10 minutes, depending on how poached you like

your eggs. Alternatively, you can poach the eggs separately in a poacher or boiling water.

Place a layer of croutons at the bottom of each soup bowl. Fish your eggs out of the soup

with a slotted spoon, and place 1 or 2 poached eggs gently on the bed of croutons in eachbowl. Pour soup over the eggs and croutons.

Of course homemade tomato soup is preferred, but I will shamelessly use Trader Joes

Creamy Tomato soup in a pinch.

I often have leftover homemade croutons in the freezer but if not, they are easy to make with

ends of French bread, cut into 1 cubes and sauted with olive oil while your eggs aresimmering. Croutons must be very dry otherwise they will soak up too much liquid.

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TORTILLA SOUP WITH PORK AND SQUASHadapted fromReal Simple, September 2012

via Katy Lonergan

serves 6

2 to 3-pound boneless pork shoulder or butt, trimmed and cut in half2 small butternut squash (about 2 pounds)peeled, seeded, and cut into -inch pieces

1 28-ounce can diced tomatoes

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

1 tablespoon chili powderKosher salt

4 6-inch corn tortillas, cut into -inch-wide strips

1 tablespoon canola oil

Sliced radishes, cilantro sprigs, sliced avocado and lime wedges for serving

In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices),jalapeno, garlic, chili powder, 4 cups water, and 1 teaspoon salt. Cover and cook until thepork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

Fifteen minutes before serving, heat oven to 450 F. On a rimmed baking sheet, toss thetortillas with the oil and 1/8 teaspoon of salt. Bake, tossing once, until crispy, 8 to 10

minutes.

Transfer pork to a medium bowl and, using 2 forks, shred the meat and return to the slowcooker. Serve the soup with the tortilla strips, radishes, cilantro, sliced avocado, and lime

wedges.

If you dont have a slow cooker, you can also use a Dutch oven and bake at 225 F for 6 - 7hours, and the pork will be fall-off-the-bone tender. Won ton strips may be substituted for

corn tortillas.

Nice recipe!

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CILANTRO LIME VINAIGRETTEadapted from Rebecca Katzs Cancer Fighting Kitchen

via Katy Lonergan

makes cup

3 tablespoons freshly squeezed lime juice2 teaspoons brown rice vinegar

teaspoon sea salt

teaspoon ground cumin

Pinch of Cayenne

teaspoon agave nectar or honey cup extra virgin olive oil

2 teaspoons finely chopped fresh cilantro

Whisk all ingredients together.

The vinaigrette can be stored in an airtight container in the refrigerator for 7 days. It worksparticularly well with a salad of spinach, oranges, avocado and pistachios. Yum!

CILANTRO PESTOadapted from Simply Recipes.com

via Katy Lonergan

makes about a cup

2 cups, packed, of cilantro, large stems removed cup blanched almonds

cup chopped red onion

teaspoon chopped and seeded serrano chile1 teaspoon Kosher salt

cup olive oil

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended.

With the food processor running, slowly add the olive oil in a steady stream. Add more oil as

needed for your use.

You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice,warm pesto. Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap

and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray,

then put in a sealed freezer bag for future use.

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HOMEMADE BABY TOMATO KETCHUPadapted fromBetter Homes and Gardens article,

Garden Fresh with Michelle Obama, August 2011

via Katy Lonergan

makes 1 cups

3 cups grape tomatoes cup finely chopped onion

1 tablespoon cider vinegar

2 teaspoons packed brown sugar

1 teaspoon grated fresh ginger


Place all ingredients in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated,

stirring every 10 minutes. Place in a food processor. Cover and process until smooth.

Roasting the tomatoes brings out their natural sweetness in this homemade ketchup, which is

lower in sodium and sugar than purchased ketchup. If you dont have a food processor, you

can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.

HONEY TARRAGON VINAIGRETTEfromAlexander Valley Vineyards

via Sue Gilbert

serves 8 to 10

1 egg

cup red wine vinegar

2 tablespoons Dijon mustard cup extra virgin olive oil

cup honey

1 tablespoon chopped tarragon2 cloves garlic

Dash of black pepper

2 tablespoons chopped parsley

Place all ingredients except oil in a blender and process for one minute. Slowly drizzle in oil

until fully incorporated. Store in refrigerator for up to one week.

This is a nice dressing if you would like to incorporate a sweet element into your meal. The

garlic flavor may be somewhat overpowering initially but mellows out over time to create a

wonderfully balanced dressing worthy of rave reviews.

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CLASSIC BAKED BEANSadapted from a Tom Douglas recipe

via Kathy Lindenbaum

serves 8 to 10

1 pound dried navy beans, or combo of beans of the same size12 slices of bacon, diced

1 cup onion, coarsely chopped

cup molasses

cup firmly packed light brown sugar

cup cider vinegar2 tablespoons tomato paste

2 tablespoons Dijon mustard

teaspoon ground cloves

Kosher salt and black pepper

A STEP AHEAD: cook the navy beans a few days ahead and store them covered in therefrigerator: Cover the beans with cold water and soak overnight. Drain the beans, put themin a large pot, and cover them generously with cold water. Bring to a boil over high heat,

then reduce the heat and simmer until the beans are completely tender, 1 to 1 hours. Drain

the beans and set aside, reserving 2 cups of the cooking liquid.


In a large pot, saut the diced bacon over medium-high heat. Add the onion as soon as thebacon has rendered some fat and saut until softened, stirring occasionally, about 7 minutes.

Add the molasses, brown sugar, vinegar, tomato paste, mustard, cloves, and reserved cooking

liquid. Stir to combine, bring to a simmer, and simmer for a few minutes. Add the cookedbeans and season generously with salt and pepper. Bring the beans to a simmer, then pour

them into a baking dish, such as a 2.5 to 3 quart ceramic or earthenware pot. Bake until the

beans are bubbling, about 1 hour. Serve the beans directly from the baking dish.

This recipe has a lot of ingredients, but is foolproof and delicious!

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GREEN BEANS WITH TOASTED ALMONDS AND MINTadapted fromDinner: A Love Story blog

via Karen Lonergan

serves 4

2 cups haricots verts cup roasted almonds, roughly chopped

One handful chopped fresh mint

Juice of one half lemon

Salt, to taste

A few glugs of olive oil1 tablespoon butter

In a large frying pan, heat olive oil and butter over medium heat until butter is melted. Add

almonds and cook 2 minutes, letting them darken slightly in color. Add haricots verts andcook for two minutes, stirring occasionally. Add lemon juice, a few pinches of salt, and

remove to platter. Sprinkle with mint. Serve.

This is an extremely easy and tasty dish that even kids will enjoy!

PARSNIP GRATINfrom The New York Times Magazine, January 29, 2012

via Judy Grayserves 6

2 to 3 cups cream

1 pound parsnips, thinly sliced

1 pound potatoes, thinly sliced1 to 1 cups Gruyre cheese

1 teaspoon Kosher salt1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves

Heat oven to 375 F.

Put 2 or 3 cups of cream in a pot over medium heat and heat until its hot.

Peel and slice 1 pound each parsnips and potatoes, and grate 1 to 1 cups Gruyre cheese.

Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layerwith salt, pepper, and thyme. Pour in enough hot cream to come about of the way up the

vegetable layers. Cook in the oven, undisturbed, until the vegetables are tender and easilypierced with a fork, 45 to 50 minutes. The top should be nicely brown. Let stand for a few

minutes, then serve.

This is smooth and creamy hot dish. Especially pleasing to men remembering moms

cooking. Katherine Koelsch Kriken

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STRING BEANS WITH

CARAMELIZED SHALLOTS,ROSEMARY AND GARLICadapted from One Bite at a Time, by Rebecca Katz

via Katy Lonergan

serves 6

1 teaspoon sea salt

1 pound string beans, "tails" removed

2 tablespoons extra virgin olive oil2 tablespoons diced shallots

2 tablespoons minced garlic

teaspoon chopped fresh rosemary

teaspoon grated lemon zestSpritz of fresh lemon juice

Fill a 4- to 6-quart pot three-fourths full with water and bring to a boil. Add 1 teaspoon salt.

Add the string beans and blanch for 3 minutes. (If you are using baby green beans, blanch for1 minute.) Drain the string beans and place in an ice water bath.

In a saut pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt.Saut for 3 minutes, until the shallots are golden. Add the garlic and saut for 30 seconds

more, just until aromatic.

Deglaze the pan with cup of water. Add the blanched string beans and a pinch of salt.

Taste the beans for doneness. Add the rosemary, lemon zest, and a spritz of lemon juice.

Serve immediately.

These beans have a wonderful balance of flavor!

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ZUCCHINI FRITTERSby Anne Halsted

serves 4

4 cups grated zucchini

2 eggs, beaten1 tablespoons flour

cup grated Parmesan cheese

Salt and pepper to taste

2 tablespoons oil

Salt the grated zucchini and leave it in a colander for an hour or so. Then squeeze out as

much water as possible. Zucchini will reduce to less than a cup when well squeezed!

Stir in beaten eggs, flour and Parmesan cheese. Add salt and pepper to taste.

Heat olive oil in a large non-stick skillet until hot. Add 1/4 cup dollops and fry until brownishon both sides. Serve immediately!

This is a great use for zucchini! Feel free to add onions, garlic, or whatever herbs you think

will enhance. You can also garnish the fritters with salsa or tomato sauce.

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CHEESE TORTELLINI WITH SPINACH,PEAS AND BROWN BUTTER

adapted fromReal Simple Magazine, September 2012

via Katy Lonergan

serves 4

1 pound good quality fresh or frozen cheese tortellini

1 cup frozen peas

4 tablespoons ( stick) unsalted butter1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)

1 medium beefsteak tomato, coarsely chopped

1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juiceKosher salt and black pepper

Cook the tortellini according to the package directions, adding the peas during the last minute

of cooking.

Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently,

until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally,

until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.

Add the tortellini, peas, lemon zest and juice, teaspoon salt, and teaspoon pepper to the

skillet and toss to combine.

The key to this recipe is to use high quality fresh or frozen tortellini.
http://www.realsimple.com/food-recipes/ingredients-guide/peas-00000000039347/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/spinach-00000000039371/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/tomatoes-00000000039381/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/lemons-00000000039324/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/lemons-00000000039324/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/tomatoes-00000000039381/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/spinach-00000000039371/index.htmlhttp://www.realsimple.com/food-recipes/ingredients-guide/peas-00000000039347/index.html

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CHINESE CHICKEN CONGEEadapted from Gourmet, February 2000

based on Cook SF! Menu

via Katy Lonergan

serves 4

3 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)10 cups water

3 tablespoons Chinese rice wine or medium-dry sherry

3 (-inch-thick) slices fresh ginger

3 scallions, halved crosswise and smashed with flat side of a heavy knife teaspoon salt

1 cup long-grain rice

Accompaniments:fine julienne of fresh ginger, thinly sliced scallions, cilantro, Asian sesame oil

Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger,scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is

just cooked through. Transfer 1 breast half with tongs to a bowl and continue to cook stock at

a bare simmer, skimming froth as necessary, 2 hours and 40 minutes.

Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and

bones to stock. Cool breast meat completely and tear into shreds. Chill shreds, covered, and

bring to room temperature before serving.

Pour stock through a large sieve into a large bowl and discard solids. (You should have about

8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned potand add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until

consistency of oatmeal, about 1 hours, stirring frequently during last hour of cooking.

(Congee will continue to thicken as it stands, thin with water if necessary.)

Season congee with salt. Serve topped with chicken and accompaniments.

The key to this recipe is the properly developed chicken stock which can be made 1 day

ahead. Cool uncovered, cover before refrigerating. Discard solidified fat.

I was introduced to chicken congee through the Cook SF! Delicious Detox food delivery

program. They served the congee as breakfastsuperb flavors and very satisfying. I wasdelighted to find a similar recipe in an old Gourmet magazine.

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SALMON AND ENGLISH PEA PASTAfrom the San Francisco Chronicle, July 15, 2012

via Judy Gray

serves 4

2 pounds English peas1 tablespoon olive oil

small red onion, finely diced

1 medium garlic clove, minced

cup heavy cream

cup tomato sauce

1 teaspoon Worcestershire sauce

teaspoon fish sauce (optional)

2 tablespoon lemon juice, to taste

8 ounces fettuccine

1 medium tomato, chopped small

1 cup cooked salmon, flaked1 to 2 teaspoon minced fresh tarragon, to taste

Kosher salt and pepper, to taste

Toasted panko bread crumbs

Shell peas and set aside; you should have about 2 cups. Add oil to large deep skillet over

medium heat. Add the red onion and cook until translucent; add the garlic and cook untilaromatic. Add the cream, tomato sauce, Worcestershire sauce, and fish sauce, if using. Bring

to a simmer; add peas and lemon juice to taste.

Meanwhile, cook pasta according to package directions; drain and save cup of the cooking

water.

Add the cooked pasta, salmon and tarragon to the tomato mixture in the skillet; use tongs totoss, adding pasta water to loosen. Add salt and pepper to taste and additional lemon juice.

Serve immediately, topped with toasted panko.

My 6 year old grandchild really enjoyed this dish fish and all!

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BALSAMIC MARINATED FLANK STEAKadapted fromFood & Wine Magazine,June 2012

by Carol Hutchinson

serves 8

2 garlic cloves, sliced1 tablespoon rosemary leaves1 tablespoon dried oregano

2 tablespoons whole-grain mustard

cup balsamic vinegar

1 cup extra-virgin olive oil, plus more for grillingKosher salt

Freshly ground pepper

One 3-pound flank steak

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and pure until the

garlic is minced. With the machine on, gradually add the oil and blend until creamy. Seasonlightly with salt and pepper.

Place flank steak and marinade in a one-gallon size ziptop plastic bag. Shake to cover meat

with marinade. Let meat marinade overnight (or 6 to 8 hours) in the refrigerator.

Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip

off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally,

until lightly charred and an instant-read thermometer inserted in the thickest part registers125 F, 10 to 12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat againstthe grain and serve.

I love this alternative to the usual soy sauce based flank steak marinade; very tasty!

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CHILI RELLENOS WITH CORNby Anne Halsted

serves 8

8 poblano peppers

1 cup vegetable oil2 ears corn


1 white onion, chopped

l pint queso fresco or crme frache

pound grated jack or cheddar cheese

Prepare baking pan large enough to accommodate peppers - about the size of a pie pan - by

spraying it with oil. Heat oven to 350 F.

Trim the peppers by making a slit in the side of each one and removing the seeds with a

spoon or knife.

Heat vegetable oil and dip each pepper into it for about a minute to blister the skin.

Immediately transfer the blistered pepper to ice water. When cooled, transfer the peppers to

paper towels to drain. Then rub the outsides of the peppers with paper towels to remove theblistered skin.

Cut the corn kernels from the cobs. Heat 2 tablespoons of butter in a large skillet, add the

chopped onion, and cook till translucent. Then add the corn, and cook for 5 minutes. Removefrom heat.

Fill each pepper with the corn mixture, plus 1 teaspoon of the queso fresco or crme frache.Arrange the stuffed peppers in the pie plate. Put a large dollop of queso fresco or crme

frache on each pepper.

Bake the peppers for 20 minutes. Then sprinkle the cheese on the peppers, and cook tillcheese is melted.

These are delicious as a first course, or as a starch/vegetable with a meal. I started making

these when I had an excess of poblano peppers in the garden, and people seemed to lovethem.

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COD WITH TOMATO AND ONIONfromAftenposten

via Irene Lindbeck Tibbits

serves 4

1 pounds skinned cod filets, divided into 4 servings1 onion, thinly sliced

4 tomatoes, sliced

2 tablespoons olive oil


1 teaspoon salt teaspoon pepper

cup sour cream (maybe mixed with crme frache)

cup water

Heat oil and butter in pan and fry onion till it is translucent. Place fish and tomatoes in pan,

add salt and pepper. In a small bowl, mix sour cream and water and pour over fish. Letsimmer for 6 to7 minutes, or until it is done.

Serve with steamed potatoes.

This is a super simple way to prepare cod.

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CORONATION CHICKEN CAROLYN ROBBS RECIPEvia Sue Gilbert

serves 4

2 tablespoons honey

1 tablespoon curry powder2 tablespoons white wine

3 tablespoons mango chutney

10 tablespoons Best Foods/Hellmanns mayonnaise

5 tablespoons heavy cream, whipped

4 cold, skinned and cooked chicken breasts, shredded*

cup cashews, roasted

1 ripe peach, peeled and thinly sliced

In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add

wine and chutney and continue cooking two more minutes. Scrape into a bowl. When cool,

add mayonnaise and cream.

Put chicken in a serving bowl. Add dressing and stir gently to combine. Serve over room

temperature basmati rice and top with cashews, peach slices and parsley for color contrast.

This dish is truly a delight! It is best described as a scrumptious curried chicken salad. The

flavors and textures are out of this world.

Carolyn Robb was a former chef to Englands royal family. This recipe was originallycreated for the coronation of Queen Elizabeth II.

* See recipe for Poached Chicken on page 36 for perfectly moist chicken breast meat.

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CRISPY SKIN SALMON WITH SHIITAKE-CREAM SAUCEfrom Sur la Table Cooking Class,4 Fish Recipes Every Cook Should Know

Instructor: Chef Les Goodman

via Katy Lonergan

serves 4

cup extra virgin olive oil4 (6 ounces each) salmon filets, 1-inch thick, skin-on, pin bones removed, patted dry

Kosher salt and freshly ground white pepper, to taste

2 tablespoons unsalted butter

cup rice wine1 medium shallot, peeled and finely minced

2 cloves garlic, peeled and finely minced

12 large (about 3 ounces) fresh shiitake mushrooms, stems removed, caps sliced into -inch

thick slices cup heavy cream

Juice of one lemon1 tablespoon unsalted butter, optional

Salt and freshly ground white pepper, to taste

red bell pepper, sliced into thin strips, for garnish

Fresh chives, cut into -inch pieces, for garnish

Add olive oil to a large, heavy skillet and heat on medium-high heat until almost smoking.

Place salmon fillets skin side down and cook until skin is crispy, about 4 minutes, flattening

fillets with the spatula to evenly cook the skin. Season flesh with salt and pepper. Flip filletswith a fish spatula and continue cooking until flesh turns light pink, another 2 or 3 minutes.

Remove fish from skillet, place on a cooling rack set over a baking sheet and tent looselywith foil.

Wipe skillet to remove excess oil. Return skillet to medium heat, add butter and heat until it

foams. When foaming subsides, add shallots and garlic, saut until softened but notbrowned, about 3 minutes. Add rice wine to pan and reduce by half. Add shiitake slices to

pan and season with a generous pinch of salt. Saut mushrooms until tender, about 5

minutes. Add cream, lemon juice, stir well to combine, and continue cooking until reducedsauce coats the back of a spoon, about 5 to 7 minutes. Add butter, if using, and stir gently to

incorporate. Taste and adjust seasoning with salt, white pepper and additional lemon juice;

keep warm.

Remove fillets from rack and place on individual serving plates. Using a ladle, pour 1 or 2

ounces of shiitake cream sauce over each fillet. Garnish with red pepper slices and chives;

serve immediately.

Leaving skin on the salmon imparts a great deal of flavor and helps to hold the fillets

together. Plus its incredibly delicious! For those who enjoy eating the skin, be sure to

season the skin side of the salmon as well.

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33

FRENCH TOMATO TARTby Julie Christensen

serves 6 to 8

Tart Filling:

2 to 3 tablespoons Dijon or whole-grain mustard2 to 3 large, ripe tomatoes, sliced


2 generous tablespoons chopped fresh herbs (such as thyme, chives, chervil, or tarragon)

6 to 8 ounces fresh or slightly aged goat cheese, sliced into rounds

Tart Dough:1 cups flour

4 ounces unsalted butter, chilled, cut into cubes

teaspoon salt1 large egg

2 to 3 tablespoons ice water

Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands or

a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

Beat the egg with 2 tablespoons of water. Make a well in the center of the dry ingredients and

add the beaten egg mixture, stirring until the dough holds together. If its not coming togethereasily, add the additional tablespoon of ice water.

Gather the dough into a ball and roll the dough* on a lightly floured surface, adding

additional flour only as necessary to keep the dough from sticking to the counter. Once the

dough is large enough that it will cover the bottom of a 9-inch tart pan and go up the sides,roll the dough around the rolling pin then unroll it over the tart pan. Dock the bottom of thepastry firmly with your fingertips a few times, pressing in to make indentations.


Spread a thin, even layer of mustard over the bottom of the tart dough and let it sit a few

minutes to dry out. Slice the tomatoes and arrange over the mustard. Drizzle the olive oilover the top. Sprinkle some chopped fresh herbs, then arrange the slices of goat cheese on

top. Add some more fresh herbs.

Bake for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheeseon top is nicely browned. Depending on the heat of your oven, if the cheese doesnt brown as

much as youd like, you might want to pass it under the broiler until its just right.

Check the tart midway through baking and turn it down a bit in case the top is getting too

dark, before the crust and tomatoes appear to be cooked.

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FRENCH TOMATO TART

(CONTINUED)

The layer of mustard between the dough and tomatoes creates a perfect barrier allowing the

dough to cook properly despite the liquid in the tomatoes and goat cheese an ingenioustechnique which won over even the most fervent disbelievers.

*If you find yourself without a rolling pin, as we did while testing this recipe at a vacation

rental home, any empty and clean wine bottle (label removed) will do.

GRILLED ANCHO-RUBBED PORK WITH TOMATO SALSAadapted fromReal Simple Magazine

via Karen Lonergan

serves 8

2 tablespoons brown sugar

1 tablespoons ground ancho chili pepper or regular chili powder1 tablespoon ground cumin


Kosher salt and black pepper3 pork tenderloins (about 3 pounds total)

2 pints grape tomatoes

6 cloves garlic, sliced

2 to 4 jalapeo peppers, seeded and sliced16 8-inch flour tortillas

Heat grill to medium-high. In a bowl, combine the brown sugar, chili pepper, cumin, 2tablespoons of the oil, and 1 teaspoons salt. Rub the mixture over the pork.

Divide the tomatoes, garlic, and jalapeos between 2 large pieces of heavy-duty foil. Drizzlewith the remaining oil and season with 1 teaspoon salt and teaspoon pepper. Fold and seal

to form 2 pouches. Set aside.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap. Set aside.

Grill the pork, turning occasionally, until an instant-read thermometer registers 145 F, 18 to

22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes. Transfer the

contents to a bowl.

Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve with

the pork and tomato salsa.

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35

LEMON PEPPER GRILLED CHICKEN(A.K.A.GRILLED CHICKEN FOR PEOPLE

WHO HATE GRILLED CHICKEN)adapted fromDinner: A Love Story blog

via Karen Lonerganserves 4

boneless chicken cutlets, enough to serve 4 cup plain yogurt

1 minced clove of garlic

2 teaspoon saltJuice from two lemons

1 good squeeze of honey

1 tablespoon olive oil

A very healthy dose of black pepper (I probably did 10 to 15 grinds)

Pound boneless cutlets between sheets of wax paper until thin. This will make them very

easy to cook evenly.

Whisk all other ingredients together until emulsified. Then, pour into a Ziploc storage bag,

drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3

hours. When grill is ready (and oiled), cook about 3 to 4 minutes a side until flesh is firm butnot rock hard.

The yogurt marinade creates unfailing juiciness. This is a very easy and delicious recipe.

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36

POACHED CHICKENadapted fromAbout.com Low Fat Cooking

by Anne Halsted and Jeff Lindenbaum

serves 4

4 boneless, skinless chicken breasts tablespoon dried thyme

tablespoon dried oregano

3 cups water

Pinch of Kosher salt

In a large pan, snugly place all breast meat on bottom of pan. Pour water over chicken and

add thyme, oregano and salt. Bring to a boil and then promptly reduce heat to low so that thewater is barely simmering. Partly cover and gently simmer for 10 minutes. Turn off heat and

allow chicken to remain in the hot water for 15 to 20 minutes. Remove chicken from broth,

let cool. Shed chicken with forks or fingers. Save broth for a future use such as making rice

or freeze it.

This recipe was developed while testing the Coronation Chicken recipe. The original

Coronation Chicken recipe called for cooked chicken but did not specify further. We opted to

poach the boneless, skinless breasts. Poached chicken is perfect for chicken salads as this

method maintains a tremendous amount of moisture and flavor.

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37

SESAME CRUSTED TUNA STEAKS WITH GINGER-SOY SAUCEfrom Sur la Table Cooking Class,4 Fish Recipes Every Cook Should Know

Instructor: Chef Les Goodman

via Katy Lonergan

serves 4

For the marinade: cup soy sauce

2 tablespoons dark soy sauce

1 teaspoon sesame oil

2 cloves garlic, peeled and crushed

4 slices fresh ginger, -inch thick and lightly crushed

teaspoon dried red pepper flakes (or to taste)

For the tuna steaks:4 (5 ounce) tuna steaks, 2 inches thick

cup white sesame seeds cup black sesame seeds

For the ginger-soy sauce:3 tablespoons canola or grape seed oil, divided

2 cloves garlic, peeled and minced

2 tablespoons finely grated fresh ginger

3 green onions, white part only, sliced into thin rounds

teaspoon dried red pepper flakes cup soy sauce

cup brown sugar, firmly packed

cup mirin3 tablespoons rice vinegar

3 green onions, green part only, sliced on an angle into thin slices, for garnish

To make marinade, add all ingredients to a medium mixing bowl and whisk to combine. Pour

marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat

tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours.

To prepare tuna steaks, remove from zip-top bag, drain excess marinade and discard

marinade. Combine white and black sesame seeds in shallow dish and stir to mix thoroughly.

Press tuna steaks into sesame seeds, turning to coat all sides. Place tuna steaks on a plate.

Add 2 tablespoons canola or grape seed oil to a large skillet and heat over medium heat. Addsteaks and sear, about 3 minutes per side for medium, turning gently with a fish spatula.

Remove steaks spatula and place on a cutting board; cover loosely with foil. Wipe excess oil

from skillet.

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SESAME CRUSTED TUNA STEAKS WITH GINGER-SOY SAUCE(CONTINUED)

Add remaining tablespoon of oil to the skillet and heat over medium heat. Add garlic, ginger,

white parts of green onions and red pepper flakes; cook until fragrant, 1 or 2 minutes. Add

soy sauce, brown sugar, mirin, rice vinegar, and sugar to the pan; stir to dissolve sugar andcontinue cooking sauce to reduce by , about 3 minutes. Taste and adjust seasoning; remove

sauce from heat.

To serve, slice tuna steaks into -inch slices and place slices on individual serving plates.

Drizzle with ginger-soy sauce and garnish with green onion tops. Serve immediately.

The sesame seeds add a crispy crunch to the tuna steaks and a beautiful presentation. Mirin

is a sweetened rice wine featured frequently in Japanese cooking. Use a fish spatula to turn

the steaksthey're much gentler on the tuna than tongs, which can tear the fish.

I have to admit, I was really not looking forward to this recipe when I took this class since Ihad never liked Ahi. In the past, the texture of Ahi didnt agree with me. However, this recipeturned my world upside-down! The presentation is beautifula home chef can look like a

Michelin starred chefand the marinade was superb! It was my favorite of the four dishes I

learned.

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39

SUSYS ENCHILADASvia Michael Dewees

serves 5 to 6

For the filling:

The meat of 1 picked over, cooked chicken1 cup sour cream or Greek yoghurt, or combo

1 large bottle of green/tomatillo salsa

1 bunch of cilantro, finely chopped

1 tablespoon of ground cumin (or more to taste)

2 cups of grated, sharp white cheddar, divided

10 large flour tortillas*

For the topping:1 large bottle of green/tomatillo salsa

1 cup of grated, sharp white cheddar


Mix all filling ingredients in a large bowl. Grease a 9x13-inch baking pan. Roll the fillinginto 10 large flour tortillas and place them in the baking sheet.

Top with large bottle of green/tomatillo salsa and 1 cup of grated sharp white cheddar cheese.

Bake about 35 to 40 minutes, or until bubbly and hot in the middle and crispy on the edges.

*Corn tortillas may be used: put each through water/oil in skillet process to soften/crisp.

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40

TEQUILA-LIME MAHI MAHI TACOSadapted fromEpicurious.com

via Katy Lonergan

serves 4

5 tablespoons fresh lime juice, divided3 tablespoons tequila

3 tablespoons roughly chopped fresh cilantro, divided

1 teaspoon finely chopped garlic

1 teaspoon ground cumin

1 pound mahi mahi, skin on3 tablespoons rice wine vinegar

1 teaspoon canola oil

2 teaspoons honey, divided

1 teaspoons Kosher salt, divided teaspoon freshly ground black pepper, divided

3 cups thinly sliced mixture of red cabbage and iceberg lettuce cup reduced-fat sour cream

cup crme frache

3 tablespoons low fat (2 percent) milk

1 teaspoons finely grated lime zest8 corn tortillas (6 inches each)

firm-ripe avocado, thinly sliced

2 limes, quartered

In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoon cilantro,

garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.

In a bowl, combine vinegar, oil, 2 teaspoons honey, teaspoon salt and teaspoon pepper.

Add cabbage and lettuce; toss well. In another bowl, combine sour cream, crme frache,

milk, zest, remaining 2 tablespoons lime juice, remaining teaspoon honey and teaspoon

salt.

Heat grill. Remove fish from marinade; season with remaining teaspoon salt and

remaining teaspoon pepper. Grill, turning once, until just cooked through and lightlycharred, 4 minutes per side. Transfer to a cutting board; coarsely chop.

Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per

side.

To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish,

slaw and avocado among tortillas. Garnish with lime wedges.

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41

MOROCCAN VEGETABLE RAGOTfrom Fine Cookings Cook Fresh, Fall 2012

via Kate Gambs Knickerbocker

serves 6 to 8

1 tablespoon olive oil1 medium yellow onion, thinly sliced

1 cinnamon stick

1 teaspoon ground cumin

2 cups (about 1 large) sweet potato, peeled & diced into to 1-inch cubes

1 14 to 16-ounce can chickpeas1 14 to 16-ounce can diced tomatoes (with juices)

cup green Greek or Italian olives

1 cup water

6 tablespoons freshly squeezed orange juice1 teaspoon honey

3 to 4 cups lightly packed coarsely chopped kale (leaves, no stalks)Kosher salt & freshly ground pepper, to taste

Heat the olive oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat.

Add onion and cook for 5 minutes, until lightly browned. Add cinnamon stick and cumin andcook until fragrant, about 1 minute. Add sweet potatoes, chickpeas, tomatoes and their juices,

olives, orange juice, honey and water; bring to a boil. Reduce heat to medium-low and

simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15

minutes. Stir in the kale. Cover and continue cooking until wilted and softened, about another10 minutes. Season with salt and pepper.

Freshly cooked couscous is a great accompaniment to this dish.

As youre adding the cinnamon stick into the mixture, scrape the stick a few times with a

knife. Also, using good olives makes a differenceI recommend Castelveltrano.

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42

ALMOND CAKE (FYRSTEKAKE)fromAuthentic Norwegian Cooking

by Astrid Karlsen Scott

via Irene Lindbeck Tibbits

serves 10 to 12

cup butter cup sugar

2 egg yolks

2 tablespoons water

1 teaspoon baking powder1 cup flour

Filling:2 cups almonds, unbleached2 cups confectioners sugar

3 to 4 egg whites, slightly beaten2 tablespoons water, approximately1 teaspoon almond or rum extract

Egg to brush cake

Cream butter and sugar until light and fluffy. Add egg yolks and water. Mix well. Add

baking powder to flour and stir into butter mixture. Chill.

In the meantime, prepare filling by grinding the almonds twice, the second time with

confectioners sugar. Blend thoroughly with egg whites, water, and extract. Press of the

chilled dough into a 9 inch ungreased, spring form pan having dough cover up the sides

about 1 inch. Spread almond mixture evenly over dough. Roll remainder of dough out to-inch thickness and cut 8 strips inch in width. Lay 4 strips parallel to each other across

the top of the filling. Arrange the remaining 4 strips at right angles, weaving to form a lattice

pattern. Cut out another -inch wide strip and press around the edge of the cake. Brush with

slightly beaten egg.

Bake at 375 F for 25 to 30 minutes or until golden brown and thoroughly baked. Leave cake

on rack for a few minutes before carefully removing from pan to platter.

Fyrste means royal or sovereign. Cake is rich and should be served in small portions, also

tastes good with whipped cream or vanilla ice cream.

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43

BLUEBERRY COMPOTEadapted from Rebecca Katzs Cancer Fighting Kitchen

via Katy Lonergan

makes 1 cups

1 cups frozen blueberries1 teaspoon freshly squeezed orange juice

1 teaspoon lemon zest

1 to 2 teaspoons dark maple syrup

teaspoon ground ginger

Combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring

occasionally, for about 20 minutes, until the mixture bubbles and blueberries break apart.

Continue cooking until syrupy. Cool to room temperature and serve or refrigerate.

If you have fresh blueberries, all the better! Just add 2 tablespoons of water to the recipe.

You can store the compote in refrigerator for up to 7 days or in the freezer for 2 months.

It is delicious on ice cream for dessert or on oatmeal for breakfast!

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44

BLUEBERRY PIEadjusted fromFood Network

by Tom Passow

serves 6 to 8

7 cup fresh blueberries, separated1 cup maple syrup, separated3 tablespoons minute tapioca

teaspoon salt

teaspoon fresh ground nutmeg

teaspoon pure vanilla extract1 tablespoon juice from lemon

1 9-inch pre-made pie shell

4 tablespoons butterIn a medium-sized sauce pan, simmer 3 cups blueberries with cup maple syrup until the

mixture reduces by half, about 20 minutes. Pour blueberry-maple syrup mixture into a bowl;stir in remaining 4 cups blueberries, remaining cup maple syrup, lemon juice, nutmeg,vanillaextract,and salt. Cool completely, then pour into pie shell; dot with 4 tablespoonsbutter.

Bake the pie for 30 minutes at 400 F.

While heating the blueberry reduction, be careful not to overheat and stir often. Overheating

may cause the berry reduction to take on a sour flavor. Allow enough time for the filling to

thoroughly cool before pouring into the pie shell and baking. This gives the tapioca adequate

time to set up and will keep your finished pie from turning out runny.

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45

COCONUT CARDAMOM RICE PUDDINGadapted fromMonicaBhides Modern Spice

by Julie Christensen

serves 4

to 1 scant teaspoon green cardamom seeds (about 10 or 20 pods), or to teaspoonpreground cardamom powder

3 cups whole milk

2 to 3 tablespoons sugar or 3 tablespoons sweetened condensed milk

cup basmati rice, rinsed and drained

Pinch of salt to cup coconut milk, to taste

Lime zest, to taste

Toasted almonds or pistachios, chopped, to taste

If youre using whole cardamom pods, crack them open by gently pushing down on them

with the side of a knife. Remove the seeds and grind them fairly fine in a spice grinder ormortar and pestle. (Note that 1 teaspoon of seeds will make for a pretty strongly cardamom-flavored dessert. If you're not sure how much you love this intensely floral spice, try starting

with teaspoon seeds and add if you need to.)

In a saucepan, bring the milk and 2 tablespoons of the sugar (or the condensed milk, if using)

to a boil over medium heat, stirring to prevent scorching at the bottom.

Add the rice, cardamom, and salt. Stir, and turn the heat down to medium low. Cook it at abare simmer, meaning with tiny or occasional bubbles, until so much of the milk has reduced

or been absorbed that it looks in the end like creamy rice smothered in just a little too much

sauce. This should take about 45 minutes, stirring occasionally. Taste, and add more sugar ifit's not sweet enough for your taste.

Remove the pot from the heat, let cool to room temperature, stirring it a little bit while it

cools. Once cool, transfer to a bowl, press a sheet of plastic wrap directly onto the pudding,and chill in the fridge.

When its time to serve, loosen the pudding back up by stirring in cup coconut milk untilwell combined. I actually like it even looser and more coconutty, so I use cup. I think

its more refreshing this way. Top with a little grated lime zest, some chopped nuts, and

serve.

Can be served alone or with mango or other fruit.

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46

COCONUT COOKIESadapted fromAt Home, with May and Axel Vervoordt

by Anne Halsted

makes 20 cookies

1 cups unsweetened coconut flakesGenerous 1 cup palm sugar

1 tablespoons unsalted butter, melted

1 whole egg, plus 1 egg yolk

Preheat the oven to 350 F. In a bowl, mix all the ingredients together to form a smoothdough.

Line a baking sheet with bakery paper. Drop spoonfuls of the dough onto the baking sheet,

spacing them evenly apart. Using a fork, push down on the cookie dough to form flat rounds.

Cook in the oven until golden (about 10 to 20 minutes).

The recipe is from a birthday gift Anne received from Maud Hallin. We made these cookies

over Thanksgiving weekend in Glen Ellen and they were a huge hit! The cookies are both

chewy and slightly crunchy with just the right amount of sweetness to compliment the

coconut. Yum!

We used Bobs Red Mill Unsweetened Flaked Coconut which can be found at Whole Foods

or online.

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47

FAR BRETONadapted from The Baker SF Chronicle Food(Flo Braker), August 31, 2012

via Jeanne Milligan

serves 8

1 tablespoon soft butter, for the baking dish4 ounces moist pitted dried plums (prunes), diced

3 large (2 ounces) pitted dates, preferably Medjool variety, diced

2 cups whole milk

3 large eggs

2 large egg yolks cup packed light brown sugar

cup granulated sugar

3 tablespoons melted butter

1 tablespoon brandy, such as Armagnac, or rum1 teaspoon vanilla extract

cup all-purpose flour teaspoon salt

Powdered sugar for garnish

Center a rack in the oven and preheat to 350 F.

Generously butter a 6-cup baking dish or pan. Scatter the pieces of prunes and dates into the

buttered dish, distributing evenly.

Place in a blender or small food processor the milk, eggs, egg yolks, sugars, butter, brandy or

rum, and vanilla. Blend for 1 minute. Add the flour and salt, pulse until smooth. Without

delay, pour the batter into the baking dish. Bake 50 minutes, or until the top is golden and thesides start to pull away from the dish.

Spoon or cut into servings and dust each serving lightly with powdered sugar. Serve warm or

at room temperature.

This isfor those of us who do not bake; its extremely easy and very tasty! It is another

variation on a custard dessert, not too sweet and quite interesting.

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48

JOLLY HOLIDAY SQUARESadapted from Over Cocktails blog

via Karen Lonergan

makes 24 squares

1 bag semi-sweet chocolate chips1 bag butterscotch chips

cup smooth peanut butter

3 teaspoon canola oil

1 cups mini marshmallows

Melt everything but the marshmallows in a cast iron pan over low heat. If you dont have acast iron pan, a regular saut pan will work. Line a 9x9 inch pan with parchment paper. Pour

half the melted mixture into the pan. Sprinkle with marshmallows. Pour other half over and,

using a spatula, smooth the top surface to make even. Refrigerate overnight. Cut into squaresand deliver these delicious little morsels to your favorite friends and teachers.

Don't double the recipe. If you want to do more than one batch, do them side-by-side.

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49

SICILIAN WHITE COOKIES (PASTINE BIANCHE)adapted from Over Cocktails blog

via Carol Hutchinson

makes 24 cookies

For the cookies:2 cups flour

1 tablespoon plus 1 teaspoon baking powder

1 stick unsalted butter, softened

cup sugar

2 teaspoons finely grated lemon zest teaspoon anise extract

teaspoon vanilla extract

2 large eggs

cup milk

For the glaze:2 cups powdered sugar, sifted teaspoon cream of tartar

cup milk

White nonpareils (round sprinkles)

Preheat oven to 350 F. Line two cookie sheets with parchment paper.

Whisk flour and baking powder in a small bowl. In a large bowl, with an electric mixer on

med-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar, beating

until light and fluffy. Beat in lemon zest and extracts. Add eggs, one at a time, beating wellafter each. Add about of flour and mix on low speed. Gradually add milk and remaining

flour, mixing just until blended. Mixture should stiffen but still be a bit sticky. Dust hands

with flour and roll dough into 1 balls and place 2 apart on cookie sheets.

To make glaze, whisk all ingredients until thick yet fluid, adjusting milk accordingly.

Bake cookies until light golden brown on bottom, about 10 min; tops will be white, dry, softand springy. Slide parchment onto racks. Immediately dip top half of each cookie into glaze.

Allow excess to drip back into bowl. Set cookie, icing side up, back on parchment and

immediately sprinkle with nonpareils while icing is wet. YOU MUST WORK QUICKLY!

Allow to cool and dry completely.

These cookies are as delicious as they are beautiful and not too sweet: the perfect tea cookie.

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50

LEMON POPPY-SEED PANCAKES WITH GREEK YOGURT AND JAMadapted from The New York Times, April 27, 2012

via Anne Halsted

serves 6

1 cups Greek yogurt, more for serving cup whole milk

4 large eggs

6 tablespoons unsalted butter, melted, more for frying

2 tablespoons honey

260 grams all-purpose flour (about 2 cups)12 grams baking soda (about 2 teaspoons)

12 grams Kosher salt (about 1 teaspoon)

2 tablespoons poppy seeds

Finely grated zest of 2 lemonsJam, for serving

In a bowl, whisk together the yogurt, milk, eggs, butter, and honey. In a separate larger bowl,whisk together the flour, baking soda, and salt. Make a well in the dry ingredients and fold in

the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.

Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat.

Working in batches, drop cup batter into the pan. Cook until bubbles form on the surface

of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2

minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.

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51

MY TENDERFRENCH TOASTinvention with frozen sliced bread

by Katherine Koelsch Kriken

serving size adjustable to need

Sliced frozen cinnamon bread or frozen sliced bread2 beaten eggs per each 4 bread slices

Dollop non-fat vanilla yogurt

Few drops Grand Marnier and/or vanilla to taste

Salt to taste

Butter for sauting

Whip whole eggs and mix with yogurt. Season mixture with pinch salt, drops of Grand

Marnier and/or vanilla. Pour egg mix into flat pie pan or platter. Bathe sliced frozen bread in

egg mixture for a few minutes until well-coated but not thawed. Heat fry or saut pan tomedium-low. Add butter to frying/saut pan. When bubbling, add egg-soaked bread. Keep

pan temperature moderate to low. Saut each side until golden. Frozen fruit may be addedbefore flipping uncooked side. If any egg mixture remains, add to pan just before removingfrom saut.

Discovered frozen bread makes tender French toast. Frozen fruit added to pan at end adds

refreshing zest. Greenlee Cinnamon Sliced Bread is my choice.

My family has tested French toast recipes from beginning of time. By accident, I think this is

the best one.

PARSLEY,KALE AND BERRY SMOOTHIEfromBon Appetit.com

via Katy Lonergan

serves 2

cup (packed) flat-leaf parsley (leaves and stems)4 kale leaves (center ribs removed)

1 cup frozen organic berries (such as strawberries or raspberries)

1 banana (cut into pieces)1 teaspoon ground flaxseed

Pure ingredients with 1 cup of water in a blender until smooth (add water if too thick).

If kale is not readily available, fresh spinach is a good substitute. This full of healthy

micronutrients and, for a healthy smoothie, tastes pretty darn good.

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52

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETAadapted fromBon Apptit, December 2011

via Anne Halsted

serves 4 to 8

cup olive oil1 medium onion, finely chopped4 garlic cloves, coarsely chopped

2 jalapeos, seeded, finely chopped

1 15-ounce can chickpeas, drained

2 teaspoons Hungarian sweet paprika1 teaspoon ground cumin

1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved

Kosher salt and freshly ground black pepper

1 cup coarsely crumbled feta8 large eggs

1 tablespoon chopped flat leaf parsley1 tablespoon chopped fresh cilantro

Preheat oven to 425 F. Heat oil in a large oven-proof skillet over medium high heat. Add

onion, garlic and jalapenos; cook, stirring occasionally until onion is soft, about 8 minutes.Add chickpeas, paprika and cumin and cook for 2 minutes longer.

Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium low, simmer,

stirring occasionally, until sauce thickens slightly, about 15 minutes. Season, to taste, withsalt and pepper. Sprinkle feta evenly over sauce.

Crack eggs one at a time over sauce, spacing evenly apart. Transfer skillet to oven and bakeuntil whites are barely but not quite set but yolks are still runny, 5 to 8 minutes. Garnish with

parsley and cilantro.

This makes a nice, easy breakfast for a crowd. Some would serve it with pita bread, but I

prefer toast!

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UNBELIEVABLE BANANA BREADfrom Williams SonomasBride and Groom First and Forever Cookbook

via Kate Gambs Knickerbocker

makes 2 loaves

1 cups walnuts2 cups all-purpose flour

1 teaspoon Kosher salt

teaspoon ground cinnamon

cup vegetable oil

2 cups sugar3 eggs, lightly beaten

1 teaspoons vanilla extract

1 teaspoons baking soda

cup buttermilk2 cups very ripe bananas (about 5 small or 3 large bananas), mashed

Position the rack in the center of the oven and preheat to 350 F.

Put the walnuts on a baking sheet and roast until aromatic and lightly browned, 12 to 15

minutes. After 6 to 8 minutes, shake the pan and rotate if necessary to sure even browning.When broken in half, the interior of the walnuts should be golden. Let cool, then roughly

chop the walnuts or break into pieces by hand. Keep oven set to 350 F.

Spray two 9x3-inch loaf pans with vegetable oil cooking spray.

Stir together the flour, salt, and cinnamon in a medium bowl. Set aside.

Combine the oil and the sugar in the bowl of a stand mixer fitted with the paddle attachment.

Alternatively, use a hand mixer. Beat on low speed, until combined. Add the eggs and vanilla

and beat until incorporated, about 1 minute.

Stir the baking soda into the buttermilk in a small bowl. Add one third of the dry ingredients

to the mixer, followed by half of the buttermilk, and mix on low speed until barely combined,

10 to 15 seconds. Repeat. Scrape down the sides and mix in the remaining dry ingredients.Add the mashed bananas and walnuts and mix until just incorporated. Do not over mix.

Pour the batter into the prepared pans. Bake until the bread is golden brown and a toothpick

inserted into the center comes out mostly clean, about 1 hour. Transfer the pans to wire racksand let cool for 5 minutes, then remove the loaves from the pans and let cool on the racks for

at least 10 minutes before serving.

2012 cookbook

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