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Our store is full of items from around the
world: on this page, we'll introduce you
to things you may not yet have tried - or
show you new ways with old familiars.
December 2007
Braised Spinach with Thai Flavors
In spite of ingredients not found in traditional
Western holiday sides, this dish will work perfectly
alongside a piece of roasted salmon or halibut,
sauteed turkey cutlets or medallions of pork tenderloin.
2 T neutral oil (we like grapeseed or canola)
- don't use olive oil!
1 c coconut milk
1t fresh
grated ginger
2 cloves garlic, finely chopped
or mashed
1 jalapeno pepper, stemmed, seeded,
and sliced into very fine julienne strips
8
cups fresh spinach, stems trimmed, coarsely
chopped
4 scallions, white and green parts,
slivered or sliced thin
salt to taste
lots of
freshly ground black pepper
Heat oil in a deep skillet and sautee ginger and
garlic until just fragrant (about 30 seconds).
Add coconut milk and jalapeno; cook for another
5 - 7 minutes or until just starting to thicken
slightly. Add washed, chopped spinach (don't blot
off any water clinging to spinach) and toss until
spinach is coated with sauce mixture. Sprinkle
salt over.
Cook, covered, for another 3 - 5 minutes
or until spinach is wilted and brilliantly green.
Toss with slivered scallions and serve.
Serves 4.
September 2007
Tomato-Papaya Salsa
This unusual combination is a winner! Try it with
grilled tuna or swordfish, or spoon on top of a
serving of black beans.
3-4 oblong tomatoes, diced fairly small (this variety
does  not have as much juice as the round types,
and makes a less messy salsa; it's the preferred
variety for paste or sauces in Italy)
1 medium ripe papaya, seeded, peeled, and diced small
1 jalapeno chile, seeded and slivered
3 T mint, chopped fine
1/2 red onion, diced very fine
1 lime, juiced
1/2 t salt
Combine all the ingredients and mix well. Let the
flavors blend for at least half an hour before
using.
August 2007
Curried Corn and Leek Soup
We've all enjoyed chilled soups this time of year:
but a chilled corn soup is a little unusual! Try
this, it will become part of your summer repertoirs
(- and you can also eat it hot)
2 T good olive oil
1 leek, trimmed, washed well, and sliced fine
1 medium yellow potato, peeled and chopped
5 - 6 ears of corn
2 t curry powder
4 c chicken stock
2 c lowfat yogurt
1 lemon, sliced
salt and pepper to taste
sourcream for garnish, if desired
In a large saucepan, heat the olive oil and saute
the leeks until softened (about 5 minutes).
While the leeks are cooking, scrape the corn off
the cobs over a large bowl, catching the 'milk' of
the corn in the bowl. You should have about 5 cups.
Add the potato and corn to the leeks (reserve a
half cup or so of the corn), continue to cook for
another 5 minutes. Add the curry powder and cook
a minute or so longer.
Add the chicken stock and a couple of the lemon
slices and bring to a boil. Turn down the heat
and simmer for 20 minutes or so, or until the potato
is cooked.
Puree with an immersion blender or in a food processor.
The fibre of the corn will give the soup some texture;
if you want a truly smooth soup, you can press
it through a sieve at this point. Return to saucepan.
Beat in the yogurt, and season to taste with salt
and pepper. Stir in the remaining corn kernels.
Chill for at least 3 hours. To serve: garnish with
remaining lemon slices and sour cream, if desired.
Serves 4 - 6
July 2007
Infinitely Adaptable Grain Salad
This cool, delicious salad was the child of necessity:
company coming unexpectedly, nothing in the house
to cook, a fridge full of bits and pieces. Loosely
based on the well-known Tabbouleh (the middle-eastern
bulghur and parsley dish), this salad will become
a standard in your home. It can be varied in hundreds
of ways, and serve as a main dish, a side, or a
picnic.
We offer some variations on the basic salad below;
but experiment and create your own!
2 c cooked grain (leftover is fine): 
choose from white or brown rice, regular or Israeli
couscous, bulghur, orzo pasta or other small pasta
- or you can even use cooked green lentils or beans
of any kind: cannelini, garbanzo, kidney, or a
mixture
2 radishes, sliced very thin
1/4 red onion, sliced very thin
1 purple-topped turnip or a 2" piece of
daikon radish, quartered and sliced very thin
1 carrot, cut into tiny dice
1 tomato, chopped
1 small cucumber, seeds scraped out, sliced thin
1/2 papaya or 1/4 cantaloupe, cut into small dice
3 scallions, sliced thin (white and green parts)
1 bunch parsley or cilantro, chopped
handful fresh mint leaves, chopped
1/2 c raisins or dried cranberries
1/2 c feta cheese, crumbled
2 T pine nuts (optional)
1 clove garlic, minced
1 t sriracha or other hot chili sauce, to taste
2 T lemon juice
1/4 c good olive oil
salt and pepper to taste
Toss together vegetables and grain of your choice.
Add chopped parsley or cilantro and mint, feta
cheese and pine nuts, if using.
Season with lemon juice, olive oil and hot chili
sauce, mix well and let the salad absorb the
flavors for 10 minutes or so.
Taste again, and adjust seasoning if necessary:
adding more lemon juice, salt, or chili sauce
as desired.
Serve with good bread or pita wedges.
(makes 6 servings, 4 if used as a main dish).
Add-ins:
To the basic salad, add any or several of the following:
2
c cooked medium shrimp
2 sliced cooked sausages, Italian or, for a special
treat, Moroccan lamb sausage
2 c cooked chicken, chopped
1 - 1 1/2 c diced prosciutto, salami, or other
cured meat
2 c cubed tofu
herbs: chopped dill, basil, thyme
black or green olives, sliced or chopped
diced sun-dried tomatoes
- whatever strikes your fancy!
May 2007
Vietnamese-Style Fisherman's Soup
The ingredients in this soup may seem unusual,
but they work very well together, and we urge you
to give it a try. It's light, surprisingly filling,
and very delicious! (a version with Chicken is
below).
1 leek, well washed and sliced thinly (white and
light green parts only)
1 stalk celery, cut into strips on an extreme bias
1 tomato, not too ripe, cut into 8 wedges
2 c fresh pineapple, cut into chunks (it's important
to use fresh pineapple here, the canned variety just
doesn't measure up!)
1 T lemongrass pulp, chopped very fine (or use 1 each
teaspoon lime and lemon juice)
2 c fresh bean sprouts
1 carrot, cut into thin slices on the bias
5 c light chicken or fish stock
1 lb cod or other meaty white fish, cut into 2" chunks
1/2 lb peeled and deveined medium shrimp, uncooked
1 - 2 t Sriracha or other hot sauce, to taste (or
use crushed dried hot pepper)
2 T Vietnamese fish sauce (don't leave this out!)
a good handful fresh cilantro, chopped
a handful Thai basil or regular basil, torn into leaves
a handful mint leaves
lime wedges, for the table
Bring the stock to a simmer over medium heat,
and add leek, lemongrass, celery and carrot. Simmer,
covered, for about 4 minutes, until the vegetables
have softened.
Add tomato wedges, pineapple, hot peppers or sriracha
sauce and fish sauce and return to a simmer; cook
for about 20 minutes then taste for seasoning.
Add fish chunks and shrimp, return to simmer and let
cook for 2-3 minutes longer. Stir in about half the
cilantro and the beansprouts and distribute in large
soup bowls. Pass the remaining herbs at the table,
for each diner to add to taste. You can also add extra
bean sprouts with the herbs, and lime wedges to squeeze
over the soup.
Vietnamese-Style Soup with Chicken:
Follow the recipe above, using chicken or light
vegetable stock and adding 1 - 2 c cooked chicken
in place of cod and shrimp.
Serves 4 as a light main course.
March 2007
Curried Chicken Soup with Bananas
This sweet and spicy soup will
fill your kitchen with the scents of Tanzania,
where it originates. We like it with pieces of
Afghani Bread, available in our bakery department,
warmed in the oven and torn or cut into chunks.
Don't let the large amount of pepper scare you
off - you can always cut down the amount.
6 - 8 boneless,
skinless chicken thighs
2 T neutral oil, such as canola or grapeseed
1 large onion, chopped small
2 cloves garlic,
crushed
1 c spinach
or other tender
cooking green
1 baby cucumber
(or about 1/3
English cucumber),
cut in half,
seeded and
sliced very
thin
2 T good curry powder
cayenne pepper to taste (in Tanzania, cooks
use up to 1 Tablespoon!)
1 t black pepper
6 - 8 c chicken stock
2 large tomatoes, peeled and chopped (or use 1
can diced tomatoes)
1 c unsweetened grated coconut
2 bananas, ripe but quite firm, cut into 1/2"
slices
3 T fresh mint, chopped
1 c thick yogurt (we like the Greek style),
for topping
Remove all visible fat from chicken thighs and
cut the meat into bite-size pieces. In a large
heavy soup pot, brown the chicken in the oil.
Remove chicken (it won't be fully cooked) to a
bowl and set aside. Add the onion and garlic
to the same pot and saute until softened (about
10 minutes), stirring occasionally..
Stir in the , the curry, and the
black pepper and cook for 2 more minutes. The mixture
will be very aromatic.
Add the tomato, stock, cucumber and coconut and
bring to a boil. Add the reserved chicken to the
soup, and when it returns to a boil, turn the heat
to medium/low and simmer for 30
minutes.
Add the banana chunks to the pot and simmer 10
minutes longer. Add the spinach and cook for just
a minute longer, until wilted.
When ready to serve, ladle into bowls. Top each
bowl with chopped mintt and a dollop of yogurt,
passing more yogurt on the side. (The yogurt will
also tame some of the heat of the hot pepper!)
serves 4-6
February 2007
French Lentil Soup
This soup uses the small green 'Puy' lentils you
may have noticed in our dried beans section:
they keep their shape better than the more familiar
brown ones, and give a little texture to this wonderful
soup. Chopped bacon and ham add a smoky taste.
Serve as a main dish dinner, with some crusty bread
and a salad, if desired - or with a hunk of cheese
and a glass of Pinot Noir!
2 - 3 slices good smoky bacon, chopped
1/2 c chopped ham
or prosciutto or pancetta (optional)
1 medium onion, chopped
1 carrots, chopped
2 stalks celery, chopped
1 leek, cleaned and sliced thin
2 c small French green lentils
2 bay leaves
1 c chopped tomatoes (canned is fine)
6 - 8 c chicken stock or water
1 c heavy cream
In a heavy souppot, cook chopped bacon
and ham until the bacon has rendered its fat and
is beginning to brown.
Pour off most of the fat, leaving the meat in the
pot. Add the chopped vegetables and saute, stirring
frequently, until the vegetables are beginning
to soften and brown in spots. Add lentils, tomatoes
and bay leaves and stir.
Pour in 6 c of the stock or water
and bring to a boil. Lower heat to maintaina steady
simmer, and cook soup, stirring now and then, for
about one hour or until lentils are soft and soup
is beginning to thicken slightly. Add heavy cream
and cook for another half hour. If the soup is
too thick for your liking, add more stock or water
to taste.
Serves 4 - 6 as a main course
January 2007
You're sure to have
seen Pommelos (sometimes called pumelos,
or Chinese Grapefruit) in the store: like
a huge grapefruit, with a somewhat pointy
end, these ancestors of our common grapefruit
are originally from Malaysia, where they
can grow up to a foot long and 25 pounds
in weight!
For more information, see our Midwinter
newsletter.
POMMELO-CHICKEN SALAD
for dressing:
2 c water
1/2 c rice vinegar
3 T
chopped garlic
1 c sugar
1 - 3 T Sriracha sauce or red chili
flakes (to your taste)
for salad:
1 boneless, skinless chicken breast (about
3/4 pounds)
1 pommelo
2 scallions, sliced (white and green parts)
1/2 head crunchy lettuce (yes, iceberg!)
1 c fresh beansprouts
¼ cup roasted peanuts
2 T Asian fish sauce
1 lime
2 T each chopped fresh cilantro, mint, and Thai basil (you can use any of
these herbs by themselves as well)
Make the dressing: (Be sure you do this
first, as the dressing will need to cool
a bit before you make the salad. Poach
the chicken at the same time. This will
make more than you need, but it keeps
for weeks, even without refrigeration)
In a small pot, bring water, rice vinegar, chopped garlic and sugar to a boil.
Cook at a fast simmer for about 5 minutes, or until starting to thicken slightly.
Stir in Sriracha sauce or red chili flakes.
Poach the chicken:
Put chicken into a pan with water to cover,
add salt to taste.
Bring to a boil, then turn down the
heat and cook at a gentle simmer for
about 12 minutes, or till cooked through.
Remove chicken from broth and let cool
enough to handle; reserve broth for
another use.
When the chicken has cooled slightly,
pull it into bite-size pieces and place
into a bowl (of course you can cut
the chicken too: but we prefer the
more interesting texture of torn pieces).
Assemble the salad:
Peel the pommelo and pull it into segment;
cut each segment into 3 pieces and
add them to the bowl with the chicken.
Add beansprouts.
Slice scallions and add.
Toss with fish sauce and the juice
of 1 lime; add half the chopped herbs
and 3 - 4 tablespoons of the garlicky
dressing and toss again. Taste for
sweet/sour/hot flavors.
Chop the peanuts medium-small. Shred
lettuce and make a bed of it on
a large serving platter. Top with chicken/fruit
mixture, the rest of the herbs and the
chopped peanuts. Garnish with extra lime
wedges, if desired.
makes 4 - 6 servings
December 2006
This
rich ragoût is based on a festive
German dish that has been prepared in
my family for generations. Warning: it
takes the better part of a day to make
- but it's largely unattended. Don't let
the cooking time scare you: the actual
labor involved is no more than half an
hour, 40 minutes at most, and the results
are well worth it. Serve over buttered
egg noodles, spaetzle or polenta.
The original
is made with venison: we have reworked
it using duck breasts, available in our
meat case. (If you would like to use venison:
substitute 3 pounds leg of venison, cubed
and browned in fat, for the duck meat;
increase the original simmering time to
4 hours)
DUCK RAGOÛT WITH CHESTNUTS AND WILD MUSHROOMS 
3 duck breasts, fat trimmed and cut
into 1/2 " cubes
4 T butter
2 large onions, chopped coarse
2 shallots, minced
1 lb fresh crimini or baby bella mushrooms,
sliced thin
1/2 t dried thyme or 1 T fresh
1/4 teaspoon dried rosemary, chopped (or
1T fresh, chopped)
1/2 lb good slab bacon, diced
2 c dry red wine
1 1/2 c beef broth (can use chicken)
1/2 c (about one 1/2oz package) dried
mushrooms, preferably chanterelles or
morels
1/2 c dried porcini mushrooms
1 c roasted chestnuts, peeled and halved
(A great time saver: roasted chestnuts
are available bottled or dried; look for
the dried variety in our dried-fruit and
nut section. Soak the dried chestnuts
in warm water for about half a hour before
using).
1 c whole cranberry sauce
1 c heavy cream
salt and freshly ground pepper to taste
Blanch bacon in boiling water for 15 minutes,
drain well and reserve.
Melt 2 T of the
butter in a heavy large stockpot over
medium-high heat, add the duck and brown
lightly. Remove
duck meat from pot and set aside.
Add the remaining 2 T of butter to the
same pot and sauté the onion and shallot
until soft and lightly browned, about
10 minutes.
Add the thinly sliced fresh mushrooms
and cook for about 10 minutes longer.
Add thyme, rosemary, and a grating of
nutmeg, let stand 3-4 minutes. Add bacon,
wine, broth and dried mushrooms. Bring
to a boil, then lower hear and simmer,
covered lightly, for 1 1/2 hours, or until
mushrooms are tender and broth has reduced
by about half.
Return the duck to the pot, and bring
back to a boil. Reduce heat and simmer
for half an hour. Stir in chestnuts and
cranberry sauce, cover and continue simmering
until duck is fork tender, about 2 more
hours.
Stir in heavy cream and taste for seasoning;
season with salt and pepper as desired.
Simmer, uncovered, one hour longer. Transfer
to a large tureen and serve immediately.
Makes 8 servings; freezes well
November 2006
MARINATED OLIVES WITH CITRUS AND FENNEL
(Start this the day before; if using olives packed
in brine, rinse well before combining with the
rest of the ingredients)
2 pounds good quality black or purple olives
1 c fresh lemon juice
peel from 2 lemons (yellow part only), cut into
long thin strips
peel from 2 oranges (orange part only), cut into
long thin strips
1/4 c fennel seed
4 large garlic cloves
Combine all ingredients in a large wide-mouthed
jar. Cover tightly and turn jar over several times.
Marinate overnight at room temperature before serving,
turning jar over occasionally.
HAM, GORGONZOLA AND PEAR CROSTINI 
1/2 lb good quality ham (we like Prosciutto
Cotto), julienned
2 Bartlett or other pears, not too ripe; sliced
into thin wedges
1 cup crumbled Gorgonzola cheese
1/2 bunch green onion, sliced thin (white and
green parts)
1/2 teaspoon seasoned pepper
1 baguette, cut into 1/4" slices
1/3 cup olive oil
Peheat oven to 375º.
Place baguette slices in single layer on a baking
sheet.
Brush both sides of each slice with some of the
olive oil.
Bake at 375º for 2 minutes per side or until
slightly toasted.
Don't turn off the oven yet!
Top each slice with a tablespoon of gorgonzola,
a couple of each thin pieces of pear, and a tablespoon
of julienned ham. Return to oven and bake for another
2 - 3 minutes, or until the cheese begins to melt.
Cool slightly. Garnish with green onion slices.
Enjoy! Makes 36 to 40 appetizer servings.
October 2006
Recently, one of our customers pointed out that
we don't have very many dessert recipes on our
recipe pages!
We'll try to make up for the lack with this superb
fall pastry, with Greek and Middle Eastern roots.
PUMPKIN BAKLAVA WITH WALNUT-HONEY
TOPPING
1 sugar pumpkin, seeded, peeled and grated (you
should have about 7 cups) - or use butternut squash
1/3 c light brown sugar
1 t cinnamon
about half a package of phyllo leaves, thawed according
to package directions
2 sticks butter, preferably unsalted, melted
1 c walnut meats, toasted in a dry skillet and
chopped fine
1/2 c raisins, preferably golden, soaked in 1/2
c warm wine or brandy for 1/2
hour
Topping:
1/2 c mild honey
1/2 c walnut meats, toasted in a dry skillet and
chopped fine
Grate pumpkin (or squash) and toss with 1/2 t salt;
place in a colander and let drain over the sink
for 45 minutes to 1 hour. Toss every once in a
while, and press down on pumpkin with the back
of a wooden spoon to extract as much moisture as
possible.
Put drained pumpkin into a large bowl, add brown
sugar, nutmeg and cinnamon, and mix well.
Butter a baking pan, 13" x 9" works well and it's
what we tested, but similar sizes, even rounds,
can be used.
Place a sheet of phyllo directly onto the pan;
if it overlaps, let the edges hang over. Brush
phyllo with some melted butter, and repeat layering
until 10-12 sheets of phyllo have been used. (If
you are using a round pan, rotate each sheet of
phyllo slightly, so that the overhanging edges
are surrounding the pan).
Spread pumpkin mixture evenly on phyllo and sprinkle
with drained raisins and walnuts. Place another
sheet of phyllo on top, brush with butter, and
repeat until another 10-12 sheets of pastry cover
the filling. (if you were using a round pan, fold
the overhanging edges over the top of the pastry
and brush with a bit more butter).
With a very sharp knife, cut the baklava into diamond
shapes or rectangles, to make a total of about
18 pieces.
Heat oven to 375 degrees. Bake baklava for about
40 minutes, then lower the heat to 325 degrees
and bake for another half an hour, or until the
pastry is golden.
Put on a cooling rack.
For topping: warm honey in a small saucepan until
liquid, then stir in walnuts. Drizzle over baklava,
cool slightly, and serve (or keep at room temperature
for up to 2 days)
makes about 18 pieces
September 2006
RAGOÛT OF WILD AND CULTIVATED MUSHROOMS
It's the time of year that fresh wild mushrooms
are at their best.
Try this super ragoût, by one of our customers,
Mary Gallagher - it's wonderful served with
soft or fried polenta as a vegetarian meal,
or alongside lemon-herb roasted turkey breast
for a more substantial supper! Leftovers - if you
have any - are delicious piled on toast and slipped
in the oven for a few minutes the next day for
lunch.
4 oz dried exotic mushrooms, such as porcini, morels
or Polish cepes
1lb fresh white mushrooms
1 lb other fresh mushrooms, such as portabella
or shiitake
3 shallots, chopped fine
2 cloves garlic, chopped.
4 T bButter
1 T chopped fresh oregano
2 t fresh thyme
½ t fresh ground pepper
Salt to taste
Juice of 1 lemon
¼ - ½ c Tawny port or dry marsala
2 t flour
½ c crumbled fresh goat cheese
¼ c grated parmesan
¼ c grated or crumbled blue cheese (optional)
½ c or more half-and-half
½ c Greek cheese-style yoghurt or sour cream
¼ c chopped fresh parsley
Reconstitute the
dried mushrooms: soak in very hot water for half
an hour, save soaking liquid. Slice in strips.
Strain the mushroom soaking liquid through paper
towel to remove grit and set the liquid aside.
Wash the fresh mushrooms. Slice ¼ inch slices,
then into ¼ inch strips. (A fat julienne.)
Using a large, non-stick frying pan, sauté the
shallots and garlic in 4 Tbs butter until just
softened.
Turn up the heat and add the fresh mushrooms. Cook
until they have given up their liquid. At this
point, there is lots of liquid in the pan and they
look pretty soggy and sad.
Put a strainer over a bowl and dump the cooked
mushrooms in. Press gently to get most of the liquid
out.
Combine the two mushroom liquids and reduce over
heat to about ½ cup. Set aside.
Combine the cooked fresh mushrooms and the reconstituted
dried mushrooms. Add thyme, oregano, pepper and
salt.
Heat the non-stick frying pan over high heat. (No
butter should be needed.) Fry the mushrooms in
small batches so that they quickly give up any
liquid and are lightly browned. Sprinkle each batch
with some of the lemon juice and the port. As each
batch is done, remove to a bowl. This goes very
fast, not more than 3-5 minutes a batch.
When all the mushrooms have been fried and removed
from the pan, turn down the heat. Melt 2 Tb butter
in the pan, then add 2 t. flour and cook until
just golden. Add the reduced mushroom liquid and
the half and half, plus any lemon juice and port
not used in the frying.
Simmer sauce a few minutes, then return the mushrooms
to the pan and continue to simmer until heated
through.
Add the yoghurt (or sour cream) and the cheeses.
Continue to heat until cheeses are melted. If necessary,
thin with a bit more half-and-half.
Stir in the parsley and serve with polenta, soft or
fried.
Serves 4-6, depending on whether
it's a main dish or an accompaniment.
August 2006
Move over, Colonel Sanders! These Kentucky-fried
peaches are wonderful: either as a dessert or as
an accompaniment to to lamb or grilled chicken!
KENTUCKY-FRIED PEACHES 
2 large firm, ripe peaches
2 T melted butter
4 T sugar
2 T (1 oz) Bourbon
Drop the peaches into enough boiling water to cover
them completely and boil briskly for 2 -3 minutes.
With a slotted spoon, transfer to a colander to
drain. Pull of the peel with a small sharp knife,
then cut in half and remove the pits. Pat dry with
paper towels.
In an 8 - 10" non-corrosive skillet, combine the
butter and sugar over moderate heat. Stir constantly
with a wooden spoon until the butter melts, then
add the peaches, cut side down.
Cook uncovered for 2 -3 minutes, or until the underside
of the peaches is golden. Turn over with a spatula,
baste with the pan juices, and cook another 2 -3
minutes. Warm the bourbon in a small saucepan,
then, carefully, ignite it with a match and pour
into the pan of peaches.
Gently slide the pan back and forth over the heat
until the flames die. Serve at once.
serves 4
July 2006
Recipes don't come any simpler than this!
This one was given to me by the wife of a Gloucester
fisherman - and it's the essence of summer.
The instructions are somewhat vague, but they
work: do give it a try!
BLUEFISH WITH CURRY AND GRAPEFRUIT
4 filets of bluefish
2 grapefruit, quartered, flesh
only
1 tablespoon curry powder
3 tablespoons butter
1/4 cup water
seasonings to taste Put all ingredients together in a baking pan. Bake
in moderate oven for about 20 minutes. Then serve
- with a green and crunchy salad, some good bread
and a glass of sparkly white wine, it's a feast!
Serves 4.
June 2006
Ok, so this page promises new things, and with
this recipe I've entered new territory myself!
When I was first told about this combination, I
really was hesitant to try it: but try it I did,
and it's absolutely marvellous! I hope you will
agree. (... and it only takes 10 minutes to put
together...)
FRESH PINEAPPLE WITH PEPPER AND ICE
CREAM
4 slices fresh pineapple
4 T Grand Marnier or other orange liqueur
1 T Kahlua
2 T Benedictine
1T unsalted butter
3T sugar
4 T orange juice
freshly ground black pepper, or a mix of different
peppers, freshly ground
extra-rich vanilla ice cream
Stir liqueurs together and set aside.
Melt butter in a heavy skillet, add sugar and
caramelize until sugar is melted and light brown,
stirring the whole time. Pour orange juice into
skillet, stir well, and add pineapple slices.
Turn pineapple to coat the other side with caramel,
and grind pepper over slices - don't stint on
the pepper!
Add liqueur mix, warm slightly, and flame. (!!
spectacular, and essential!!)
Serve immediately, with extra rich vanilla ice
cream.
serves 2 - let
me know how you liked it!
May 2006
Fresh green English peas are one of the true pleasures
of May. If the only pea soup you've ever had was
made with dried split peas, you have to try this
lovely bright green soup! It can be eaten either
hot or cold.
It’s rich enough to make a quick meal along with a salad and some good
bread, or serve it before a meal of simple grilled chicken or fish.
JADE GREEN SPRINGTIME SOUP
½ stick unsalted butter
2 onions, thinly sliced
4 cups (or more) chicken stock (canned is fine)
1 big baking potato, peeled and thinly sliced
2 c fresh English peas, shelled
1 lb spinach leaves
½ c whipping cream
salt and freshly ground pepper to taste
chopped fresh mint
croutons for garnish
Melt butter over medium-low heat in heavy saucepan.
Add onions and cook until translucent, stirring
now and then. Add 4 c stock, potatoes, and peas
and bring to boil. Reduce heat and simmer until
potato is tender, about 10 minutes. Add spinach
and stir until wilted, then quickly bring soup
to a boil once again and turn off the heat right
away.
Puree in batches in a blender or food processor.
Add cream and stir until mixed in well. Season
with salt and pepper.
Either reheat soup or chill and serve cold, topped
with chopped mint leaves and croutons.
(serves 4-6)
April 2006 You've probably seen rapini in the store: it's
also known as 'Broccoli Raab' and has a spicy bite
that's quite addictive!
Italians have known and loved this vegetable for
generations: try this simple vegetarian pasta dish
and you'll be hooked as well!
PENNE WITH RAPINI,
RED PEPPER, AND SPICY
OLIVE OIL
3 T olive oil
3 large garlic cloves, peeled & halved
1 large red bell pepper, cored, seeded, and cut
into thin strips
1 c cherry or grape tomatoes, halved
½ t dried red pepper flakes
1 pound penne, ziti, rigatoni, or other tubular pasta
Heat oil in medium skillet over medium/low heat.
Add garlic and cook, stirring occasionally, until
light golden and soft (about 5 minutes).
Transfer to a small bowl with a slotted spoon. Mash to a paste with a fork.
Set aside.
Return skillet to heat; add a little more oil if
necessary. Add pepper strips and pepper flakes,
and saute until the edges of the red pepper strips
brown slightly (about 3 minutes). Add tomatoes
and cook until tomatoes are starting to soften,
another 3-4 minutes. Remove from heat.
Add penne to a large pot of rapidly boiling salted
water; cook until slightly undercooked. Stir in
rapini and cook until pasta and greens are tender,
about 3 minutes. Drain, reserving 1/4 cup cooking
liquid. Put penne/greens mixture into a large bowl,
add garlic, pepper mixture, and reserved liquid.
Toss well and serve.
(serves 4-6)
March 2006 This bright mayonnaise complements grilled fish
(try it with meaty swordfish!) or chilled shrimp,
and makes a wonderful light salad dressing.
GRAPEFRUIT MAYONNAISE
3/4 c fresh grapefruit juice
2 large egg yolks
2 T dijon mustard
pinch of salt
1 c neutral oil (we like grapeseed)
2 dashes angostura bitters
tabasco or other hot sauce to taste
salt and freshly ground black pepper to taste
In a small saucepan over medium-high heat, simmer
the grapefruit juice until reduced to 2 tablespoons;
about 7 minutes.
In a food processor (using a food processor will
keep the texture much lighter and thinner than
traditional mayonnaise) combine the reduced grapefruit
juice, egg yolks, mustard and salt by pulsing for
15 seconds. Slowly add the oil in a steady stream,
then add the bitters and Tabasco. Season with salt
and pepper to taste.
This will hold under refrigeration for about 5
days. The thinner textuer allows spooning over
the salad or fish, unlike regular mayonnaise.
Makes 1 1/4 cups.
February 2006 A simple roast chicken, dressed up with sparkling
pomegranate seeds and glazed with a sweet-sour
sauce, this is lovely with couscous. It tastes great
at room temperature as well: try it for your next
buffet!
CHICKEN WITH POMEGRANATE
1/4 cup olive oil
1 tablespoon minced garlic
1 (3 1/2 to 4-pound) chicken, cut up
1 pomegranate, halved
1/4 cup dry white wine
Juice of 1 lemon
1 t cinnamon
1 t sugar
Salt and pepper
Preheat oven to 375 F. In a cup, mix oil and
garlic. Brush garlic oil over chicken. Place
chicken in a shallow baking dish. Drizzle any remaining
oil over chicken. Bake in preheated oven for 45
minutes, basting several times with pan juices,
until skin is browned and juices run clear when
a thigh is pierced at thickest part with a fork.
Remove 1 tablespoon seeds from pomegranate.
Set aside for garnish. Squeeze juice form remaining
pomegranate through a sieve into a small bowl.
In a small nonreactive saucepan, mix pomegranate
juice, wine, lemon juice, and cinnamon sugar. Bring
to a boil over high heat. Reduce heat to low and
cook 5 minutes. Season sauce with salt and pepper
to taste.
Transfer roasted chicken to a serving
platter and pierce each piece several times.
Pour sauce over chicken. Garnish with pomegranate
seeds and serve.
makes 4 servings
January 2006
This easy vegetarian dish
is delicious served with steamed brown rice or on
Chinese fresh egg noodles.
For a more substantial version, add slivers of leftover
roast chicken or pork to the pan when stir-frying
the vegetables and tofu.
BABY BOK CHOY WITH MUSHROOMS AND
TOFU 
1
lb firm or extra firm tofu, drained
2 T cornstarch
3 T vegetable oil
1/2 c vegetable broth (or use chicken if you
like)
6 slices peeled fresh gingerroot
8-10 baby bok choy, halved
lengthwise and any discolored outer leaves discarded
1/2 lb medium-size fresh shiitake mushrooms,
stems removed
or: 16 dried shiitake mushrooms
or dried Chinese mushrooms, soaked in boiling
water until soft,drained,and stems removed
3 scallions, sliced into 1/2" sections
on the diagonal
For the Sauce:
1/2 cup vegetable broth
1/4 cup fish sauce
2 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons oriental sesame oil
Mix sauce ingredients in a small bowl and set
aside.
If using dried mushrooms: soak mushrooms
in hot water for about half an hour or until
softened. Squeeze dry, cut off stems and
discard them. Drain tofu well and pat dry. Cut
tofu into small dice (about 1/2 " diameter).
Toss with cornstarch and set aside.
Heat
the oil in a a skillet or wok over high
heat, drop in ginger and stir fry for 30 seconds.
Add tofu and cook, tossing gently now and
then, for 5 minutes or so until golden. Remove
tofu and set aside.
In the same skillet, stir-fry mushrooms
(fresh or drained dry mushrooms) for 1 minute,
then add bok choy and toss over high heat
for a minute longer. Return tofu to pan and
toss together. Toss scallions into mixture and
mix well.
Pour sauce mixture over tofu and vegetables,
stir quickly to coat and thicken, and serve
immediately with rice or noodles.
makes 4 servings
December 2005
A sparkling salad that complements roasted or braised
meats - it's one of our absolute favorites for
winter! (The cherries must be steeped about 2 hours
ahead of making the salad)
RADICCHIO, ARUGULA AND DRIED CHERRY
SALAD
1/4 c red wine vinegar
1/4 c dried cherries
1 shallot, finely diced
1/2 c good olive oil
salt and pepper to taste
1 head radicchio
2 good handfuls arugula
2T snipped chives
1/2 c crumbled blue cheese (optional)
About 2 hours ahead: Heat the vinegar in a small
saucepan (careful, it will be very pungent!), then
add the cherries. Let steep until softened (add
a tablespoon or so of hot water if the cherries
are still firm).
Put cherries and vinegar in a food processor, add
shallots, and process till smooth. With the machine
still running, add the olive oil a drop at a time,
to make a thick emulsion. Season to taste with
salt and pepper.
Carefully remove 4 large outer leaves from the
head of radicchio and place in the center of 4
serving plates. Cut the remaining radicchio into
1/4" thin strips.
Combine radicchio strips with
arugula in a medium bowl, add dressing and toss
well. Mound oin the reserved large radicchio leaves,
sprinkle with chives and blue cheese (if desired),
and serve.
makes 4 servings
November 2005 For the best-tasting butter, use a small sugar
or cheese pumpkin: but in a pinch, you can use
plain canned pumpkin as well!
This spiced butter is great on toasted whole-wheat
English muffins or raisin toast.
PUMPKIN CIDER BUTTER
1 small pumpkin (about 3 pounds) OR 2 cans plain
cooked pumpkin
1 c sparkling apple cider (like Martinelli's)
3/4 c firmly packed light brown sugar
1/4 t cinnamon
1/8 t nutmeg
1/8 t ginger
pinch of ground cloves
pinch of salt
Preheat oven to 375 degrees.
Cut
pumpkin in quarters through stem end, remove seeds.
Place in baking dish, skin side down, in a single
layer, add 1/2 c cider, and cover tightly with
foil. Bake until pumpkin is very tender, about
one hour.
Scrape pumpkin flesh into food processor and
puree.
If using canned pumpkin, skip the above steps.
Reduce oven temperature to 250 degrees.
Put pumpkin into heavy pan, add spices and remaining
cider, (use entire cup of cider for canned pumpkin);
mix well. Bring to a simmer over medium heat,
stirring constantly. Taste and add a little
more sugar if desired.
Transfer mixture to a baking dish to hold it
comfortably, spreading evenly.
Bake at 250 degrees, stirring after one hour,
and continue to bake until thick and spreadable
(canned pumpkin will take a little longer):
about 30 minutes more.
Stir well. Spoon into hot sterilized jar(s) to
1/4 inch from top; place lid on jar and seal tightly.
Cool. Refrigerate for up to 4 months. Delicious!
makes about 4 1/2 pints
October 2005
This is the time of year that wild mushrooms are
at their peak: try it with a variety different
ones!
Serve this simple but luxurious dish with rice
or buttered noodles as part of an autumn feast
- or spoon over baked polenta for a special
treat!
WILD MUSHROOM FRICASSEE
1 1/2 lbs fresh wild mushrooms (such as chanterelles,
boletus, morels, oyster mushrooms)
3 T unsalted butter
salt and freshly ground pepper to taste
1 clove garlic, minced
2 T fresh parsley, minced
Rinse mushrooms gently and immediately pat dry
with paper towelling.
Heat butter in a heavy skillet over medium-high
heat until lightly browned. Add mushrooms and saute,
tossing frequently, until coated with butter. Season
with salt and pepper, cover skillet tightly and
reduct heat to medium. Cook, shaking pan occasionally,
until mushrooms exude all their juices, about 10
minutes. Uncover, increase heat to medium-high,
boil off liquid.
Sprinkle garlic and parsley over mushrooms, saute
over medium heat for 1 minute more, tossing until
garlic is fragrant. Serve
Makes 6 - 8 servings
September 2005
This is the time of year that we have a great selection
of locally grown peppers - including some chilis!
If you've ever wondered what to do with them,
try this lovely dish on one of the last
warm evenings of the year! These shrimp are
great served on tostadas: either buy the chips
ready-made, or make your own: fry small whole
corn tortillas in hot oil just until crisp;
drain, top with shrimp, and serve.
MEXICAN SHRIMP WITH GARLIC AND
CHILIS
Note: make the flavored oil the night before!
8 dried Anaheim or guajillo peppers
3 c olive oil, preferably Spanish or Greek
3 T chopped garlic (about 12 cloves)
1/2 t sugar
3 lbs jumbo shrimp, in shells
4 fresh medium-hot chilis, your choice
The day before: Cut ends and tops off dried chilis,
remove and discard seeds. Cut crosswise into 1/4inch
rings, place in large bowl. Add oil, garlic, and
sugar, stir to mix well. Marinate chilis, covered,
at room temperature, overnight.
(Optional step): Slit shrimp through shells down
center of back, remove veins with tip of small
knife, and discard. Do not remove shrimp from shells.
Rinse shrimp and pat dry, chill.
The day of serving: Cut off stem ends of hot chilis,
remove veins and seeds. Cut into 1/4 inch rings.
Remove half the dried chilis and garlic from oil
with slotted spoon. Heat the oil, with remaining
chilis and garlic, in large heavy deep saucepan
over middling heat till the oil ripples. Add half
the fresh chilis and half the shrimp. Fry, turning
shrimp once, till shells turn pink and shrimp are
firm when pressed, 2-3 minutes per side. Transfer
shrimp and chilis to paper towels to drain, using
a slotted spoon or mesh straining spoon..
Add remaining shrimp and fresh chilis as well as
reserved dried chilis and garlic to oil, fry as
above, drain.
Season with salt and serve immediately.
Makes 8 servings
August 2005 Halloumi is a wonderful cheese from the island
of Crete (we sell a product by MT
Vikos- see the
Spotlight Section for August of 2004).
When
grilled, it keeps its shape beautifully - doesn't
run off the skewer - and makes a wonderful savory
base for appetizers and salads.
Try our version below, and you too will be hooked!
GRILLED HALLOUMI CHEESE AND ARUGULA
SALAD
1 package Halloumi cheese, sliced into 1/2" pieces
4 large-ish cherry tomatoes
1/2 red onion, cut into chunks
2 c baby arugula or arugula (or use a combination
of arugula, radicchio, and endive), torn into bite
sized pieces if necessary
4 scallions, sliced thin (green and white parts)
Additional olive oil (if desired)
1 lemon, cut into wedges
crusty country bread
marinated olives
Marinade:
2 T olive oil
1 t rosemary, very finely chopped
2 cloves garlic
fresh ground pepper to taste
Combine marinade ingredients and pour over cheese,
tomato, and onion. Mix with your hands to coat
evenly. Let sit for 20 minutes while you light
the grill; make a medium fire or heat a gas grill
to medium.
Thread wooden skewers with cheese slices (lengthwise),
tomato, and onion: 2 slices cheese and 2 tomatoes
and 2 onion pieces per skewer.
Grill over medium heat, turning once or twice,
for about 4 minutes per side, or until grill marks
appear on the cheese.
Pile arugula and scallions on each of 4 plates,
place a skewer of cheese and tomatoes on each.
Sprinkle with more olive oil and black pepper if
desired; squeeze a wedge of lemon over each serving.
Pass the bread and olives, pour a glass of
chilled retsina or chianti and enjoy your summertime
feast!
serves 4
July 2005 Farro (also known as Spelt in North America) is
one of the ancient grains of Europe. A forerunner
of today's wheat, it was the 'grain of the army'
in ancient Rome.
It's naturally high in fiber, contains significantly more
protein than wheat and is also higher in B complex vitamins, and
both simple and complex carbohydrates. Many people that are sensitive to gluten
can enjoy Farro in their diets. Try this lovely salad on a hot summer evening:
turn it into a main dish meal with the addition
of some strips of grilled chicken or flank steak,
chopped hard-boiled egg or shrimp!
FARRO SALAD WITH GRILLED VEGETABLES
AND WATERCRESS
1 c farro
Grilled Vegetables:
1 large red onion, peeled and cut into 3 thick
slices through the center
1 large zucchini squash, cut into 1" slices
on the diagonal
1 summer squash, cut into 1" slices on
the diagonal
1 red pepper, left whole
1 c watercress sprigs (or
more to taste)
1 small head radicchio, shredded
1/2 c feta, crumbled
Dressing:
2 T olive oil
3 T raspberry or other intense, fruity vinegar
salt and pepper to taste
Bring 2 c water to a boil in a small saucepan,
add farro and bring to a boil again. Cover tightly,
lower heat as much as your stove allows and cook
grain for 30 - 45 minutes, or until chewy-tender
and water has been mostly absorbed. Drain well
in a colander and pour grain into a large salad
bowl.
While farro is cooking, make a medium-hot fire
in your grill and grill the red pepper, left whole,
until the skin is charred all over. Place pepper
in a small bowl and cover with plastic wrap to
rest while you grill the remaining vegetables.
Brush onion, zucchini, and summer squash with good
olive oil and grill until crisp-tender, turning
once or twice. Place in a bowl to catch any juices.
Toss farro with 2 T olive oil and 3 T vinegar.
Cut grilled vegetables into small bite-sized pieces
and add to farro. Pull the charred skin off the
red pepper, discard the seeds, and cut pepper into
strips; add to salad. Add crumbled feta cheese
and shredded radicchio, toss well. Add watercress
sprigs and toss again. Taste for salt and pepper
and serve at room temperature as part of a grilled
feast!
(serves 4 - 6)
June 2005
Picnics and Cookouts are the great treats of summer,
and chips of all sorts, along with salsas and fresh
dips, are always welcome.
Malanga is a starchy root, often used in Cuban
or Dominican cooking, but relatively unknown in
North America. It's longish, gnarled, and somewhat
forbidding-looking: but try this Cuban favorite
at your next get-together!
MALANGA CHIPS
1 pound malanga root (we used Malanga Lila)
1/4 tsp. salt
Canola or peanut oil for frying
Peel malanga root with a vegetable
peeler. Slice Malanga into very thin (1/8 inch
or smaller) slices in a food processor or with
a mandolin slider, and place in cold water for
10 minutes or so to remove excess starch.
Drain chips well, and pat dry on kitchen towels.
Heat oil in a deep skillet to about an inch in
depth, until a piece of malanga dropped into the
oil forms bubbles around the edge and begins to
bob to the surface.
Fry chips in small batches to retain the heat of
the oil, until browned and crispy. Remove from
oil, drain chips on paper towel, and season with
salt.
To serve, offer bowls of fresh salsa, sour cream,
or guacamole.
Serves 4
A lovely, light vegetable stew
with the flavors and colors of spri ng: try it
just as it is, or serve over couscous or with angel
hair pasta!
(Note: If you can't find fresh
morel mushrooms, use chanterelles, enoki, or crimini)
SPRING VEGETABLE RAGOUT WITH FIDDLEHEADS,
MOREL MUSHROOMS AND FRESH PEAS
1/2 lb fiddleheads, cleaned
1/2 lb baby pattypan or other baby squash, trimmed
1/2 lb baby carrots, trimmed
3/4 c fresh peas, shelled
1/4 c unsalted butter
1/2 lb pearl onions, blanched in boiling water for 1 minute, peeled, and
trimmed (frozen is ok...)
2 sprigs fresh thyme, or 1/2 t dried
1 bay leaf
1 c chicken broth
1/4 lb fresh morels, cleaned, trimmed and sliced
3 T fresh parsley, minced
1 T fresh mint, minced
1 large garlic clove, minced
Boil the fiddleheads in salted water for 4 minutes,
or until crisp-tender. Drain and plunge
in ice water to stop the cooking. When cool, drain
in a colander. Repeat the process of boiling and
cooling with the squash and the carrots. Boil the
peas for 2 to 3 minutes, or until just
tender, and drain.
In a large heavy skillet combine 2 tablespoons
of the butter, the onions, thyme, bay leaf
and 1/4 c of the broth and simmer the mixture,
covered, for 5 minutes. Add the morels and 1/2
cup of the remaining broth and simmer the mixture,
covered, for 10 minutes, or until the morels are
tender.
Add the fiddleheads, the squash, the carrots, and
the remaining 1/4 cup broth and simmer,
covered, for 1 minute. Add peas, parsley,
mint, and garlic and simmer, covered, for
1 minute.
Stir in the remaining 2 tablespoons butter, stirring
until the butter is just melted. Discard the bay
leaf and season with salt and pepper to taste.
Serves 6
April 2005 Preserved lemons are an
important ingredient in the everyday cooking of
most North African countries, in particular, Morocco,
Algeria, and Tunisia.
While you can use 'ordinary'
lemons to make them, the best variety is the thin-skinned,
fragrant Meyer Lemon, in season right now.
Try our recipe for chicken tagine,
using preserved lemons, below!
MEYER LEMONS:
PRESERVED LEMONS
and CHICKEN
TAGINE
PRESERVED LEMONS: (start one week
ahead)
2 Meyer lemons, each cut into
8 wedges
1/3 cup salt
1/2 cup fresh lemon juice
Extra virgin olive oil
Toss the lemons with the salt and place in
a clean glass jar with a glass or plastic
lid. Add lemon juice (from ordinary lemons
is fine) to cover, screw the lid on and leave
the jar at room temperature for a week.,
shaking it occasionally. After a week, pour
in olive oil to cover and use the lemons
for up to 1 year, storing them in the refrigerator. To use: scrape pulp off and use skin only, as directed
in the recipe.
CHICKEN TAGINE WITH PRESERVED
LEMONS
 While
this dish is traditionally cooked in a 'tagine',
a cook pot with a tall, conical lid that traps the
juices as they evaporate, allowing them to condense
and trickle back into the stew, any heavy stewing
pot with a tight fitting lid will do.
2 medium yellow onions, chopped
4 cloves garlic, minced
1 T olive oil
6 halves boneless, skinless chicken breast, each
cut into 3 pieces
1 T ground cumin
1 t ginger
a pinch of saffron threads
salt and ground pepper to taste
2 c chicken stock (can use bouillon cube, or canned
stock)
3 red peppers, (preferably roasted) peeled, seeded
and diced
2 carrots, peeled and cut into 1/2 " chunks
1 c chickpeas, cooked
1 preserved lemon, skin only, diced
1 cup pitted small green olives (optional)
1/2 cup chopped cilantro
Toss chicken pieces with cumin, pepper, ginger,
saffron, and 1/2 t salt. (this can be done the night
before, if desired, and left to marinate in the
fridge)
Sauté onion in a heavy pot or tagine pan
in olive oil until softened but not browned. Add
garlic and sauté but do not brown.
Add the spice-rubbed chicken and cook for about
five minutes. If it starts to stick, add 1 T juice
from the preserved lemons.
Pour in the stock and bring to a boil. Reduce to
simmer and add the peppers, carrots, chickpeas,
and lemon. Cover. Simmer for 4-5 minutes and stir
in cilantro.
Serve on a bed of couscous, with a yogurt/cucumber
salad or a salad of shredded beets and carrots.
Serves 6
March 2005
Fennel is a much-underappreciated vegetable. But
in Italy, it's known for its remarkable affinity
to seafood. Try this lovely swordfish recipe, that
uses not only fennel, but the citrus that's in peak
season right now!
SWORDFISH WITH CITRUS-FENNEL SAUCE 
1 bulb fennel, (trimmed and feathery fronds reserved),
sliced paper-thin
1/2 c leeks, washed well and thinly sliced
1 garlic clove, minced
1 16-oz can Italian plum tomatoes, undrained
zest from 1 half lemon
zest from 1 half orange
1/2 t fennel seeds
salt and freshly ground pepper to taste 4 swordfish
steaks, 6-8 oz each 4 each paper thin lemon and
orange slices for garnish
Preheat broiler to 400 degrees.
Heat oil in an ovenproof pan over medium heat. Add
fennel and leeks and saute until tender, stirring
often to avoid browing. Stir in garlic and saute
one minute longer.
Add tomatoes with liquid, citrus zests and fennel
seeds and boil, stirring constantly and breaking
up tomatoes with a wooden spoon. Simmer for about
10 minutes, till reduced slightly. Season with salt
and pepper.
Arrange fish over sauce in pan. Brush lightly with
olive oil and season with salt and pepper.
Broil 5 inches from heat, until fish is opaque -
about 5-8 minutes, depending on thickness of fish.
To serve, garnish with reserved fennel fronds and
citrus slices, on a bed of rice or angel hair pasta.
Makes 4 servings.
January 2005 You may have seen the chunks of Prosciutto-ends
we offer in our deli meat department: they're the
shank portion of the whole ham that yields
too-small slices for regular cutting. Here's a wonderful
soup that uses this flavorful meat, along with deep-green
Broccoli Rabe for a hearty winter dinner. For dessert,
serve a slice of our own Apple Pie or try the Apple
Cobbler recipe in this month's Cooking section!
PROSCIUTTO AND BROCCOLI RABE (RAPINI)
SOUP
1 medium onion
1 bunch parsley (Italian or curly)
1 celery stalk
2 garlic cloves, minced
1 2-ounce chunk of prosciutto, cut into fine dice
2 T extra virgin olive oil
1 t dried oregano
1 28-oz can Italian plum tomatoes, crushed
8 c stock, chicken, vegetable, or beef
1 1/2 lbs broccoli rabe (you can substitute Chinese
mustard greens, stemmed), cut into 1-inch pieces
1 1/2 c tiny pasta shells
freshly grated Parmesan cheese
Mince onion, celery and parsley together to make
a coarse paste (you can do this in a food processor,
if you like).
Heat olive oil in a soup kettle, and saute vegetables
for a minute or so, till they begin to soften. Add
diced prosciutto and saute for 5 minutes longer,
adding oregano halfway through the cooking.
Add tomatoes and stock, season to taste with salt
and pepper, and bring to a boil.
Partially cover, lower heat, and simmer for 30 minutes.
Add rapini and cook for 10 minutes.
Add pasta shells and cook for about 5 minutes longer.
The pasta will still be a little hard, but will
finish cooking in the hot soup.
At this point, you can cover the pot, turn off the
heat, and let it sit for 5-10 minutes while you
set the table or pour a glass of wine!
Taste soup for seasoning, heat through if necessary,
and serve in deep bowls, passing parmesan cheese
separately. Enjoy with some crusty bread and Chianti!
serves 6-8
December 2004
This steamed persimmon pudding is an old-fashioned
holiday treat. Lighter than the traditional plum
pudding, it has all the spicy sweetness that we
expect and crave after our Christmas meal!
STEAMED PERSIMMON PUDDING
1 cup pureed persimmons (about 3 with skins removed)
2 teaspoons baking soda
8 T butter at room temperature
1-1/2 cups sugar (depending on how sweet you like
it)
2 eggs
1 T fresh lemon juice
2 T rum
1 c flour
1 t cinnamon
1/2 t salt
1 c walnuts or pecans, coarsely chopped
1 c raisins
Custard Sauce:
4 egg yolks, beaten
dash of salt
1/4 c sugar
2 c milk (not skim or 1%)
1 t vanilla
Fill a kettle that is large enough to hold
a 2-quart pudding mold or even a bundt pan with
enough water to come halfway up the sides
of the mold. Let the water come to a boil over
medium heat while you are mixing the pudding
batter. The mold must have a lid or be snugly
covered with foil while steaming (a coffee
can and lid works well, or just fit foil
tightly over the bundt pan, poking a hole where
the tip from the bundt pan is so that steam
won't settle in on the batter). Also, there
must be a rack on the bottom to allow water
to flow and move beneath the mold. Grease the
mold! Put the persimmon puree in a small bowl and stir
in the baking soda. Set aside while mixing the other
ingredients.
Cream the butter and the sugar together. Add the
eggs, lemon juice, and rum. Beat well, Add the flour,
cinnamon, and salt and stir to blend. Add persimmon
mixture. Mix well and add raisins and nuts.
Spoon batter into mold. Cover and steam for 2 hours.
Remove from the kettle and let rest for 5 minutes.
Turn out onto rack to cool or cool slightly and
serve warm with a warm custard sauce. Slice into
cake-sized portions and place in a favorite individual
serving bowl and ladle the custard sauce over the
pudding.
Custard Sauce:
In a heavy saucepan, mix egg yolks, dash of salt,
and sugar. Gradually stir in milk (scalded and slightly
cooled). Cook over low heat, stirring constantly
until mixture coats a metal spoon. Remove from heat
and cool in cool water for 2 minutes and add vanilla.
Chill.
Makes 2 cups.
November 2004 
In spite of the long list of ingredients, this recipe
is easy and delicious.
CHINESE LONG-BEAN AND SEAFOOD STIR-FRY
1/2 pound medium shrimp, unshelled
1 cup Chinese long beans
1 to 2 tablespoons peanut oil or vegetable oil for
stir-frying
1/2 cup sliced water chestnuts, canned water chestnuts,
(drained) or sliced jicama
1 red or green bell pepper, seeded, cut into thin
strips
1/4 cup shredded daikon radish (optional, but good!)
2 cups coarsely shredded Chinese or napa cabbage
1/4 pound flaked cooked crabmeat (optional)
1/4 cup red-wine vinegar
2 T sesame or peanut oil
2 T soy sauce
1 T water
1 garlic clove, minced
In a large pot, heat 2 qts of water to just below
boiling point. Add shrimp and poach until they turn
pink, about 3 minutes. Remove shrimp from water,
and when cool enough to handle, shell and devein
them; rinse in cold water.
Trim ends of Chinese long beans; cut into 2-inch
pieces.
In wok or large skillet, heat peanut oil over medium-high
heat. Add beans, water chestnuts and bell pepper,
stir-fry 3 minutes.
Push to one side.
Add to wok: daikon radish, cabbage, crabmeat and
shrimp; stir-fry 1 minute. Cover wok and remove
from heat.
In a small bowl, combine vinegar, sesame oil, soy
sauce, water and garlic; beat well with a fork until
thoroughly blended. Pour over vegetable-seafood
mixture; gently stir to coat.
Serve immediately.
Makes 3 servings.
October 2004 (You'll make this over and over again!)
LAMB BRAISED IN A SOUR-ORANGE MARINADE
1 bonelss leg of lamb, cut into cubes
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Juice the sour oranges, and combine with the
garlic, onion, oregano, bay leaf, and white
wine in a large bowl. Place meat into the
marinade, cover, and refrigerate for 2 to 4
hours. In a large pot, heat oil over medium high heat.
Place meat into the pan, and sear on all sides.
Decrease heat to low. Pour marinade over meat in
the pan, and cover.
Cook until the meat is fork tender, about 3 hours;
add water to the pot if necessary to keep the
meat from scorching. Serves 6-8
September 2004
The Chayote is a pale-green
squash native to Mexico and Central  America.
Rather bland in flavor, it more than makes up
for it with its refreshing crunchiness. Try it
in this lovely, easy variation of Slaw!
CHAYOTE AND POBLANO CHILI SLAW
1/2 cup pineapple juice
1 large cucumber, cut in half lengthwise, seeded
and peeled
1 large chayote, cut in half lengthwise, seeded
and peeled
2 cups pineapple, diced
4 poblano peppers, roasted and peeled
1 tablespoon Dijon mustard
3 tablespoons olive oil
salt and fresh ground black pepper to taste
Roast peppers in a 450 degree oven until charred
(or over a hot grill, if available: the flavor will
be better!)
Pull off the peel, seed, and cut into strips.
In a small saucepan, simmer pineapple juice over
low heat, until reduced to 2 tablespoons. Let cool
to room temperature. Thinly slice cucumber, chayote,
and the peppers. Toss with pineapple.
Whisk the remaining ingredients with the pineapple
juice and pour over vegetables, mix well. Serve
immediately or refrigerate, covered up to 4 hours.
The flavors will develop if allowed to sit for a
while.
(serves 4-6)
July 2004 Sour Oranges are used in cookery
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