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Back To Top   (Makes: 6-8 Servings) Ingredients: 3 pounds of stewing beef, cubed 1 pound chorizo (Spanish sausage) 1 large onion, diced 1 cloves garlic, minced jalapeno pepper, peel & diced 3 tablespoons of olive oil 1/2 teaspoon of cayenne 3 tablespoons of chili powder 3 cans of tomato sauce (15-oz each) 1 teaspoon of salt 1 1/2 cups of water 1 can of Mexican beer Preparation: Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Back To Top  Alan Alda makes baked pasta with tomato and Parmesan in this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking". Dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result is a deeply flavorful, tender, authentic Italian pasta destined to become a favorite. (Makes: 4 Servings) Ingredients: 3/4 cup olive oil 1 pound rigatoni, or penne pasta 2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick Coarse salt and freshly ground black pepper 1/2 cup freshly grated Parmesan-Reggiano cheese Preparation: Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes. Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.) Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately. Back To Top  Ingredients: 2 pounds chuck steak, cubed in bite-size pieces 1 pound hot Italian sausage, removed from casings 2 large onions, diced 12 cloves garlic, diced 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon pure chili powder 1 (32 ounce) can crushed tomatoes 1 (16 ounce) can pinto beans 1 (16 ounce) can Northern beans 1 (16 ounce) can dark red kidney beans Garnishes: Chopped scallions Sour cream Shredded Cheddar cheese Preparation: Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons. Saute the onions and garlic until translucent, about 7 to 7 minutes. Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours. Add the three cans of beans, and simmer for another 30 minutes. Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also! Back To Top  Prep Time: About 30 minutes Makes: 6 Servings Ingredients: 1 tsp vegetable or peanut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 dried red chili pepper, crushed 1 tbsp rice vinegar 1 tbsp granulated sugar 2 tsp lime juice 1/2 cup coconut milk 1/3 cup peanut butter Garnish with chopped coriander (optional) Preparation: Heat oil in small saucepan. Saut onion, garlic and crushed chili pepper over low heat until onion is cooked. Add vinegar, sugar, lime juice, coconut milk and peanut butter. Simmer, stirring constantly until well-blended. Remove from heat and serve warm or at room temperature. Just before serving, garnish with chopped coriander (cilantro). Delicious served with deep-fried tofu. Add peanut sauce to a bowl of rice or noodles for a meal. Note:When coconut milk is not readily available, a good substitute can be prepared with coconut and cream. Simply mix 1 cup (250 mL) light cream or table cream with 2/3 cup (150 mL) unsweetened desiccated or shredded coconut and bring to a boil on the stovetop or in the microwave. Let mixture stand for 5 minutes, then pour "coconut milk" through a sieve. Back To Top  Aretha Franklin once said to an interviewer that soul "could be many things to many people, because it is a feeling. Painters and artists have soul. Even a chef has soul." This recipe for glazed ham is a longtime favorite of the Franklin family, prepared for holidays, celebrations, or whenever the urge to cook it strikes. Aretha makes her ham the centerpiece of almost all her family gatherings, which are usually served as a buffet with each relative and friend contributing a dish. (Makes: 12 Servings) Ingredients: 1 (12 to 14 pound) fully cooked, bone-in ham Cloves 1 (16 ounce) box light brown sugar 3 tablespoons French's mustard 1 (8 ounce) jar maraschino cherries, drained 1 (12 ounce) ginger-ale (preferably Vernor's) 1 (20 ounce) can pineapple rings Baker's coconut for garnish, optional Preparation: Heat oven to 350 degrees F. Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond. Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes. Place brown sugar and mustard in a medium bowl, and stir to combine. Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can. Remove ham from oven and remove foil. Pour brown sugar mixture over ham, and, using a pastry brush, coat the sides. Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes. Back To Top  Arnold says "They'll be back for more." Prep Time: About 50 minutes Makes: 1 Strudel 5 sheets phyllo dough ( 19 x 29 inches ) 1 1/2 sticks butter, melted 1 pound of pound cake crumbs 6 ounces cinnamon sugar Apple Filling: 15 ounces sliced Granny Smith Apples 5 ounces crushed pineapple 5 ounces pineapple syrup 6 ounces cinnamon sugar 5 ounces apple juice 2 ounces cornstarch 4 ounces raisins Chopped pecans or walnuts ( optional ) Procedure For Making The Filling: In a saucepan over medium heat, cook the apples, crushed pineapple, syrup, and cinnamon sugar for 15 minutes. Meanwhile, mix the apple juice and cornstarch together, blending well. At the end of the 15 minutes, add the cornstarch and apple juice mixture to the apples along with the raisins ( and nuts, if desired ). Cook for 5 minutes. Remove from heat. Procedure For Assembling The Strudel: Lay out a large piece of baker's parchment on a clean work table. Lay the first sheet of phyllo dough on top of the parchment paper, being careful to keep a moist towel over the other pieces of phyllo to prevent their drying out. With a large pastry brush, sprinkle generously with melted butter. Do not brush as you may tear the phyllo. Sprinkle a fourth of the available crumbs over that sheet. Lay the second and third sheets of phyllo on top of this. Sprinkle with melted butter, a fourth of the crumbs, and a fourth of the cinnamon sugar. Lay the fourth and fifth layers of phyllo on the top of this. Sprinkle with melted butter and a fourth of cinnamon sugar. With the remaining crumbs, make a bed about 3 inches wide across the sheet about a quarter of the way up from the bottom. Arrange the apple mixture on this bed all the way across the sheet. Using parchment paper to lift and pull with, roll the sheets into a tight strudel. Note: After rolling the strudel, make sure to crimp the ends so that filling does not come out the ends. Brush the strudel with the remaining butter and sprinkle with the last of the cinnamon sugar. Bake or freeze immediately. Bake in a 325 degree oven for 20 minutes. Remove from oven, let cool, chow down ... and ... YOU'LL BE BACK ... for a second helping of Arnold's Strudel. Back To Top  (Makes: 4 Servings) Ingredients: 1 (2 1/ 2 to 3 pound) broiler-fryer chicken, quartered 3 tablespoons lemon juice 1 tablespoon vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 2 1/2 cups water 1 cup coarsely chopped onion 1/2 to 3/4 cup granulated sugar 1/2 cup butter or margarine 1/3 cup yellow mustard 1/4 cup cider vinegar 1/2 teaspoon ground black pepper 2 1/2 cups catsup 6 to 8 tablespoons lemon juice 1/2 teaspoon ground red pepper Preparation: Place chicken in a plastic zip-lock bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, vegetable oil, salt, 1/2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often. In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups. Meanwhile, drain chicken, discarding marinade. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling. To serve, pass around additional barbecue sauce with chicken. Back To Top  Prep Time: About 30 minutes Makes: About 3 Cups Ingredients: 2 ripe avocados 1/2 cup fresh tomato salsa (make your own purchase from the deli or refrigerated section of your supermarket) 1/2 cup sour cream 2 scallions, thinly sliced 1/3 cup canned chopped green chiles, preferably jalapeno 1/3 cup chopped ripe olives 1 tablespoon fresh lemon juice 1 small garlic clove, minced Preparation: Cut avocados around middle lengthwise, then twist to separate into halves. Remove pit and scoop out avocado from skins into a medium bowl with a large spoon. Mash coarsely with a fork. If salsa has a lot of liquid, drain so it doesn't thin out dip. Add salsa, sour cream, scallions, jalapenos, olives, lemon juice and garlic to mashed avocados. Mix well. Cover with plastic wrap directly on surface of guacamole and refrigerate until serving time. Because of all the goodies Beau adds to his guacamole, the dip holds its color well, even if you prepare it in advance. The actor also makes his own fresh tortilla chips by cutting corn tortillas into wedges and baking them in a 325 degree oven for about 10 minutes, until crisp. Back To Top  Prep Time: About 1 hour+ Makes: 6-8 Servings Ingredients: 3 cups sugar 2/3 cup hershey's cocoa 1/8 teaspoon salt 1 1/2 cups milk Preparation: Bring ingredients to a boil, stirring often. Test the fudge after about 10-15 minutes by filling a cup with water and dropping a teaspoon full of the fudge in the water. Use your fingers to try and form a ball. If it falls apart it's not ready. Repeat procedure every 3 to 4 minutes until a soft ball sticks together.Remove from heat. Add 1/4 cup butter, teaspoon of vanilla, 2 tablespoons crunchy peanut butter (if desired). Mix thoroughly. Pour into a buttered glass casserole dish. Let harden (approx. 30 min-1 hour). Cut into squares ... Enjoy! Back To Top  Ingredients: 2 chicken breasts, broiled 2 slices bacon, crisply fried and crumbled 1/2 small onion, chopped Salt and pepper to taste 1/2 teaspoon lemon juice 2 tablespoons butter 1 teaspoon dry sherry 2 tablespoons sour cream Preparation: Cut chicken into thin strips. Combine chicken, bacon, onion, salt, pepper, lemon juice and butter in skillet. Cook until onion is tender. Stir in sherry and sour cream. Cook just until heated. Serve immediately. Back To Top  Brad Pitt chows down on this Endive Salad at: "Patina" 5955 Melrose Ave., Los Angeles, California; (323) 467-1108 Prep Time: About 20 minutes Makes: 1 Serving Ingredients: 1 tbsp plus 1/2 tsp sugar, divided 2 tsb butter, divided 1 tbsp pecan pieces 1/2 tsp fresh lemon juice 1 sprig rosemary 1/2 Bartlett pear, peeled, cored and cut into small cubes 2 tsp champagne vinegar 1/4 tsp Dijon mustard 1 tbsp grape-seed oil 1 cup mixed salad greens 2 tbsp crumbled Fourme d'Ambert cheese (or any other blue cheese) 1 small head Belgian endive Salt and pepper to taste Preparation: In small nonstick skillet, heat 1/2 tsp water and 1 tbsp sugar on medium, without stirring, until sugar dissolves and turns a slightly golden color, about 3 min. Remove from heat. Stir in 1 tsp butter and pecans. Pour into saucer; cool. Separate pecan pieces. In small skillet heat lemon juice with remaining sugar and butter. Add rosemary and pear; saut 2 min. Discard rosemary. Put pear mixture in blender; add 2 tbsp plus 2 tsp water, vinegar and mustard. Pure until smooth. Slowly add oil, until thickened. Salt and pepper to taste. In bowl toss pecans, greens, cheese and dressing. Mound dressed greens onto bed of endive on plate. Serve. Back To Top  Prep Time: About 75 minutes+ Makes: 2 to 3 Servings Ingredients: 1 pound beef flank steak, sliced* 1 tablespoon cornstarch 1 tablespoon rice wine or sherry 1 tablespoon dark soy sauce or regular soy sauce 2 teaspoons sugar 2 tablespoons canola, peanut, or other vegetable oil (or less if using a nonstick pan), divided 1 large onion, sliced vertically (Vidalia, Maui, or Walla Walla sweets, if available) 2 slices unpeeled ginger root about the size of a thick quarter 2 cloves garlic, peeled and mashed 1/4 cup water 4 tablespoons oyster sauce Preparation: Mix the beef slices well with the cornstarch, wine, soy sauce, and sugar. Set aside. Heat half the oil in a wok or frying pan over high heat until hot but not smoking. Add the onion, ginger slices, and garlic. Stir constantly for about 1 minute; then reduce the heat and stir until the onion is partially cooked but not brown. Remove from pan. Heat the remaining oil over high heat and add beef slices. Cook and stir constantly for about 2 minutes; add the onion mixture and continue stirring for about 1 minute or until most of the pink of the meat is gone. Add the water and oyster sauce and then cook and stir until the beef is done and the mixture is thickened. Discard the garlic and ginger slices if desired. Serve immediately with a steamed or stir-fried green vegetable (spinach or broccoli is great) and steamed white or brown rice on the side. When combined with other dishes, it could also form part of a Chinese meal for more guests. To Slice Flank Steak: Cut the steak lengthwise with the grain into long pieces about 2 inches wide. Then slice each piece against the grain into 1/8-inch slices. Back To Top  (Makes: 4 Servings) Ingredients: 3 slices bacon, cut into small pieces 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 pounds boneless beef round, cut into 1-inch cubes 1 large onion, chopped 1 clove garlic, minced 1 (8 ounce) can tomato sauce 1 (8 ounce) can beef broth 1 cup dry red wine 1 bay leaf Pinch of thyme 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 3 potatoes, cut into bite-size pieces 6 to 8 fresh mushrooms, sliced Preparation: Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling. Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon. Back To Top  Prep Time: About 1 Hr. Makes: Enough marination for 2-4 Servings depending on steak size. Ingredients: 1 tablespoon lemon juice 1/4 cup soy sauce 1/2 teaspoon Worcestershire Sauce 1 teaspoon sugar 1/2 clove garlic, crushed 2 tablespoons of your best brandy or bourbon Dash of liquid red pepper seasoning Dash of ground ginger Thick-cut steaks (your choice) Preparation: Combine the first 8 ingredients. Let the steaks marinate in this mixture for at least 30 minutes - 1 hour is even better. To broil or barbecue the steaks, trim the excess fat. Slash the remaining fat just to the meat (not into it). Place the steaks on the grill, about 4 inches from the hot coals, to sear. For a 1 1/2 inch steak, sear on high, direct heat for 3 to 5 minutes on the first side. Turn with tongs and cook the second side on medium to low heat. Cook 5 to 8 minutes for medium and 12 to 15 minutes for well done. Because grills and broilers vary, it is best to check for doneness by slitting close to the bone or in the thickest part of the meat to peek. Enjoy! Back To Top Charisma Carpenter's Drunk Man's Chicken  Charisma says she likes to throw all kinds of different things into the mix when she cooks. And loves to experiment. Prep Time: Approximately 2 hrs Makes: 4 Servings Ingredients: 1 chicken (3 1/2 lbs) 4 to 6 Cloves of garlic, peeled and crushed 1 onion, peeled and quartered 1 stalk celery, cut into 4 pieces 1 teaspoon dried thyme (optional) 1/2 cup chicken stock 1/2 cup dry red or white wine 1 tablespoon Worcestershire sauce 1 tablespoon butter 1 tablespoon all-purpose flour salt and pepper to taste Preparation: Remove giblets and neck from chicken. Rinse and pat dry inside and out. Using fingers, gently loosen skin from chicken breasts to form pockets; stuff garlic pieces into each pocket, patting gently to spread and flatten slightly. Stuff onion and celery into cavity of chicken. Tie legs together with string; tuck wings under back. Sprinkle chicken with thyme, if using. Place chicken, breast side up, on rack in small roasting pan; pour in chicken stock, wine and Worcestershire. Baste chicken with mixture. Roast in 325 F (160 C) oven, basting every 30 minutes for 11/2 to 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185 F (85 C). Transfer chicken to platter; cover with foil and let stand 10 minutes before carving. Meanwhile, transfer pan juices to measuring cup and skim off top layer of fat. In saucepan, melt butter and sprinkle with flour; cook over medium heat, stirring for 1 minute. Pour in 1 cup (250 mL) pan juices (adding more liquid if necessary) and salt and pepper to taste. Bring to boil; cook, stirring, until sauce is smooth and thickened. Taste and adjust seasonings, if necessary. Pour into warmed gravy boat and serve with chicken. Back To Top Charisma Carpenter's Mushroom Rice Casserole  Prep Time: About 1 hour & 15 minutes Makes: 6 Servings Ingredients: 2 tbsp vegetable oil 2 tbsp butter 2 onions, chopped 3 cups sliced mushrooms 1 1/2 cups long grain rice 3 cups chicken or vegetable stock Preparation: In a saucepan or stove-top-to-oven casserole, heat oil and butter over medium-high heat. Add onions and cook 2 minutes, stirring occasionally. Add mushrooms and cook until mushrooms are lightly browned, stirring often. Add rice and stock, stirring until blended. Bring to a boil; reduce heat and simmer covered for 20 to 25 minutes, or until stock is absorbed and rice is tender. Alternately, place covered casserole dish in 350 F (180 C) oven for 25 to 30 minutes, or until stock is absorbed and rice is tender. Back To Top Christie Brinkley's Secret Soup  A meal that will stick to the ribs but not to the hips !! Prep Time: About 40 minutes Makes: 8 Servings Ingredients: 1 fresh zucchini 1 fresh yellow squash fresh green beans medium potato Parmesan cheese Preparation: Cut up & steam zucchini, yellow squash, green beans and a little bit of potato. Put them into a blender with some of the water you steamed them in. Sprinkle sparingly with Parmesan cheese and serve. Back To Top Chuck Norris Enchiladas  Prep Time: About 1hr 40 minutes Makes: 6 Servings Ingredients: 1 pint half & half 1 20-ounce can stewed tomatoes 4 cups shredded Monterey Jack cheese ( you may want more ), divided 1 4-ounce can jalapeno peppers, diced Vegetable oil 2 dozen corn tortillas Preparation: In a saucepan, combine the half & half, stewed tomatoes, 1 cup of the shredded cheese, and the peppers ( or to desired taste ). Stir constantly over low heat until the ingredients are hot and mixed well, like a thick cream. In a frying pan, heat the vegetable oil. Fry each tortilla until lightly crisp and then dip each one through the cheese mixture. In a baking dish, layer the tortillas, generously sprinkling shredded cheese between the layers. Top with any remaining shredded cheese. Heat in oven just until the cheese on top has melted. Back To Top Clint Eastwood's Spaghetti Western  A few years ago, Clint Eastwood participated in a foods gala. The Flavors Of Monterey, to benefit the March Of Dimes. His edible Spaghetti Western brought him top honors. Prep Time: About 1 1/2 hrs Makes: Your Day! & 4 Servings Ingredients: juice of 1 lemon divided 12 tablespoons olive oil, divided 12 baby artichokes 1 8-ounce package spaghetti 2 large cloves garlic, diced 1/4 cup finely chopped celery 1/4 cup chopped shallots, divided 1/2 cup tomato puree 1/2 cup fish stock salt and fresh ground pepper to taste 1/4 teaspoon thyme 1 bay leaf 2 tablespoons chopped parsley saffron 2 tablespoons tomato paste 1/2 teaspoon anchovy paste 4 clams, chopped 4 Monterey Bay prawns or jumbo shrimp 12 large mussels 1/2 cup brandy 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 1/2 tablespoons Pernod 1/2 cup heavy cream 8 large sea scallops, quartered Preparation: Stir the juice from half of the lemon and 2 tablespoons of the olive oil into a large pot of salted boiling water. Add the artichokes and boil for 5 minutes or until almost tender. Remove the artichokes and cool under cold running water. Peel the outer leaves from 8 artichokes down to the most tender part (leave 4 artichokes with leaves intact). Cut off the stems. Cut the peeled artichokes into bite-sized pieces (about 1 1/2 inches long). Set aside. Add additional salted water to the left over artichoke water. Bring to a boil and cook the pasta. Drain and return to the pot. In a large pan, heat seven tablespoons of the olive oil and saut the garlic, celery, and 2 tablespoons of the shallots until golden. Add the tomato puree, fish stock, salt, pepper, thyme, bay leaf, parsley, 2 generous pinches of saffron, tomato paste, anchovy paste, and clams. Bring to a low simmer and cover. In a large saut pan, heat 3 tablespoons of the olive oil and saut 2 tablespoons of the chopped shallots. Season with black pepper. Add the prawns and mussels, cover with brandy, and ignite. Remove from heat; when the flame subsides, set aside. Add the red and yellow peppers, artichokes, mussels, and brandy to the sauce and simmer for 5 minutes. Add the pernod and cream to the sauce and cook for 1 minute, stirring constantly. Remove from heat. Use a slotted spoon to remove the bay leaf and the peppers from the sauce; add the peppers to the spaghetti. Rinse the spaghetti mixture in hot water and drain (to remove traces of the sauce). Cover the bottom of 4 flat bowls with a few tablespoons of sauce. Arrange 1/4 of the spaghetti in each bowl, leaving a hollow in the center. Place 2 quartered raw scallops in the center. Arrange 3 mussels on the edge of the plate; and, on the opposite side, place 3 artichokes. On each plate place 1 reserved uncut artichoke over the scallops. Spoon the remaining sauce over the scallops and mussels. Place 1 prawn in the center. If preparing in advance, cover with foil and set aside. To serve, heat in a 325 degree oven for 20 minutes. Back To Top Colin Cowie's Cucumber & Yoghurt Raita  Ingredients: 1/2 Cucumber, Peeled and Thinly sliced 1 Cup Plain Yogurt 2 Tablespoons Chopped Cilantro 1/2 Teaspoon Salt White Pepper(To Taste) Preparation: Mix all the ingredients in a serving bowl, chill, and serve cool. The raita can be stored for up to 24 hours in the refrigerator, in a covered glass or ceramic container. Banana & Yoghurt Raita Ingredients: 2 Large Bananas, Peeled and Sliced 1 Cup Plain Yogurt 2 Tablespoons Dark Raisins 1 Tablespoon Chopped Cilantro (Optional) Preparation: Mix all the ingredients in a serving bowl, chill and serve cool. Back To Top Colin Cowie's French Onion Soup  Ingredients: 11 tablespoons of unsalted butter, and 6 tablespoons melted 5 1/2 pounds of onions, cut in half, length-wise, about 1/4 inch thick 3 teaspoons of sugar 3 tablespoons of all-purpose flour 3 1/2 - 4 quarts homemade beef stock 1 cup dry white wine 5 tablespoons cognac Course Sea Salt to taste Fresh ground black pepper 1 loaf of Ezekiel bread, cut into cubes 14 ounces of Gruyere cheese, grated Preparation: Melt the 11 tablespoons of butter in a large cast iron pan over medium high heat. Add onions and sugar. Cook onions, stirring occasionally, until very soft, about 20 - 25 minutes. Lower heat to medium, and allow onions to continue cooking, stirring often. Once onions have caramelized to a deep rich brown - approximately one hour - slowly stir in flour with onions, and then add the white wine and cognac, and bring heat to a simmer. Cover partially, and cook for about 20 minutes until heated thoroughly. Add sea salt and pepper to taste. In the broiler, place the cubes of Ezekiel bread until lightly toasted on both sides. Brush with remaining butter. Pour soup into oven safe crocks or bowls. Add a handful or two of the cubes of bread to the top of each and cover the bread with the cheese. Place in broiler until cheese in melted and slightly browned. Back To Top Colin Cowie's Herbed Rack Of Lamb With Tomato Bordelaise Sauce  (Makes: 10 Servings) Ingredients: 1 bunch rosemary 1 bunch thyme 1 medium head garlic (cloves separated and chopped) plus 3 to 4 cloves, minced 2 tablespoons olive oil 4 lamb racks (l pound each) 1 bunch parsley (30 sprigs) 2 cups dry bread crumbs Preparation: 1/4 pound butter (melted) plus 2 tablespoons Salt and freshly ground pepper 1 cup Dijon mustard 1 cup dry white wine 2 cups veal or chicken stock 1 cup tomato juice Spring Vegetables and Baby Potatoes (see following recipe) Preparation: 1. Strip the leaves from the rosemary and thyme and coarsely chop them. Set aside 1/4 cup of the chopped rosemary for sauce. Place the chopped herbs in a small bowl and add the garlic and olive oil. Mix to blend thoroughly. 2. Rub the herb mixture all over the lamb racks. Arrange them in a shallow dish, cover and refrigerate for 8 hours or up to 24 hours. 3. Strip the leaves from the parsley and coarsely chop them. In a medium bowl, combine the chopped parsley with the bread crumbs and melted butter. Mix to blend thoroughly and set aside. 4. Preheat the oven to 400 degrees. 5. Set a large heavy skillet over medium-high heat and add 2 tablespoons butter. When the pan is hot, add the lamb racks, two at a time, and cook for about 4 to 5 minutes on each side, or until browned. Remove racks from the pan. Do not wash the pan. Sprinkle the racks with salt and pepper to taste, then brush all over with the mustard. Using your hands, press the reserved bread crumb mixture over the meat, leaving the bones exposed. Arrange the lamb racks in a large roasting pan and roast for 20 to 25 minutes or until desired doneness. 125 degrees for rare, 140 degrees for medium, and 160 degrees for well done. Remove from the oven and keep warm. 6. Meanwhile, set the pan with the reserved drippings over medium-high heat. Deglaze the pan with the white wine and transfer to a pot. Add the stock, tomato juice, minced garlic, and the reserved rosemary. Bring the mixture to a boil, then lower the heat to simmer and reduce by three fourths (approximately 40 minutes). Whisk in the butter. Strain the sauce and season with salt and pepper to taste. Keep warm. 7. Carve the lamb racks into individual chops. Stand three chops in the center of each warm dinner plate, creating a pyramid, with the chop bones at the top. Spoon some of the sauce around the chops and surround them with the vegetables. Back To Top Colin Cowie's Homemade Meatloaf With Mushroom Gravy  The key here is baking the meatloaf in a terrine or loaf pan its dimensions should be 10 X 3 X 3 inches. This serves the dual purpose of keeping it moist (the juices are held in) and making it eminently presentable. Ingredients: 2 slices soft white sandwich bread 1 cup whole milk 2 tablespoons unsalted butter 1/2 cup finely chopped onion (from 1 medium onion) 1/4 cup finely chopped carrot (from 1 small carrot) 1/4 cup finely chopped celery (from 1 stalk of celery) 2 garlic cloves, minced 1 tablespoon coarse sea salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried red pepper flakes 2 large eggs 1/4 cup ketchup 1/4 cup Dijon mustard 2 pounds ground beef 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary Preparation: Preheat the oven to 350F. Cut the crust off the slices of bread. In a small bowl, soak the bread in the milk for 15 minutes, then drain and squeeze to remove excess liquid. Melt the butter in a saucepan over medium-low heat. Add the onion, carrot, celery, and garlic. Cook 10 minutes, or until the vegetables are soft. Remove from the heat and allow to cool. Combine the sauted vegetables with all the other ingredients in a large mixing bowl. Mix by hand until all the ingredients are well incorporated. Fill the terrine pan with the meat mixture. Place the terrine in a slightly larger baking pan to catch any dripping grease. Bake in the middle part of the preheated oven for 1 hour and 10 minutes. Use a toothpick test to determine doneness: When the juice runs clear and the toothpick comes out clean, the meatloaf is ready. Serve with the mushroom gravy. Mushroom Gravy: 2 tablespoons unsalted butter 1/2 medium yellow onion, diced (about 1/2 cup) 1/2 pound white button mushrooms, rinsed, patted dry, and thinly sliced 2 tablespoons all-purpose flour 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 cups Veal Stock or Chicken Stock Melt the butter in a medium saucepan over medium heat. Add the onion and saut for 2 minutes, or until soft. Add the mushrooms and saut until golden brown, about 5 minutes. Add the flour and cook 1 to 2 minutes, stirring constantly. Add the stock and allow to come to a boil. Add the salt and pepper, and continue to boil until thickened, 5 to 10 minutes. Adjust the seasoning and serve. Back To Top Colin Cowie's Lobster Linguini Entree With Red Sauce  Ingredients For Red Sauce: 2 tablespoons olive oil 1 medium onion, chopped 1 glove garlic, minced 1/4 to 1/2 teaspoon red pepper flakes 1/2 cup white wine 4 tomatoes, peeled, seeded and chopped 2 teaspoon tomato paste salt and freshly ground pepper to taste 2 tablespoon shredded fresh basil leaves  Preparation: Saut onions in olive oil until lightly browned, add garlic, red pepper flakes and white wine. Stir in tomatoes and tomato paste. Season with salt and pepper to taste. Cook on high for approximately 10 minutes. Reduce heat to simmer for about 15 minutes. Set aside. In the meantime, prepare the pasta and lobster. Pasta: 12 ounces linguine, cooked Ingredients For Lobster: 2 lobster tails, shells removed and meat sliced into medallions 1 tablespoon olive oil 1 tablespoon butter 1/2 teaspoon crushed garlic pinch of saffron Preparation: Over high heat saut lobster, garlic and saffron in olive oil and butter for 1 to 2 minutes, until cooked through and beginning to brown. Toss together lobster, tomato sauce and linguine. Add basil and serve. Back To Top  This is the ultimate comfort food, truly nurturing and delicious. To give it an edge of extra richness, I suggest a top-quality imported Gruyre cheese. You could buy a standard super-market-quality Cheddar or Monterey Jack but, trust me, there is a difference; with Gruyre, the result is superior in both flavor and consistency. Ingredients: 1 pound ziti (or other small tube-shaped pasta) 1 teaspoon coarse salt, plus more for the pasta water 1 cup whole milk 2 cups heavy cream 2 garlic cloves, minced 2 cups grated Gruyre cheese (from about 1/2 pound) 1/2 cup grated Parmigiano-Reggiano cheese (from about 2 ounces) 1/2 teaspoon freshly ground black pepper, plus more to taste Butter for greasing pan Preparation: Preheat the oven to 375F. Cook the pasta in a large pot of salted boiling water until halfway done, about 6 minutes; do not overcook. Drain well and transfer to a large mixing bowl. Meanwhile, place the milk, cream, and garlic in the same pot over medium heat and bring to a boil. Add the cooked pasta in the mixing bowl. Add 1 cup of the grated Gruyre plus the 1/2 cup of grated Parmigiano-Reggiano to the bowl and mix well. Season with salt and pepper. Butter an ovenproof glass dish approximately 8 X 12 X 13 inches, transfer the pasta mixture to the dish, and sprinkle the remaining Gruyre evenly on top. Bake for 30 minutes or until crispy and golden on top. Note: The macaroni and cheese can be baked for just 10 minutes and then set aside and finished later for 20 minutes. Back To Top  I love serving jumbo poached shrimp. It's a little decadent, but always enjoyed. Rather than the traditional cocktail or tartar sauce, try mixing one part ketchup with two parts mayonnaise, add some chopped shallots and a splash of Tabasco sauce. If you're poaching the shrimp yourself, keep the shells on. The shrimp will be much more flavorful. And don't rinse the shrimp after they're done, otherwise you'll be rinsing away some of the flavor. To Poach 2 Pounds Of Shrimp, Prepare A Pot With: 2 cups water 4 cups white wine 1 large lemon cut in half juice of 1/2 lemon 10 black peppercorns 2 bay leaves 2 teaspoons kosher salt  Preparation: Once the water boils, reduce the heat to medium low and let the liquid simmer for 10 minutes before adding the shrimp. Continue cooking for approximately 5 minutes. Turn the heat off and let the shrimp rest in the water for an additional 3-4 minutes. Once they've cooled, remove the shrimp from the water and remove the shells and devein them. The shrimp should be chilled for a minimum of 2 hours before serving. Serve in Martini Glasses Over Red Sauce with lettuce and a wedge of lemon. Red Sauce Ingredients: 2 large egg yolks 1 teaspoon Dijon mustard 1/2 cup vegetable oil dash of Tabasco sauce 1 teaspoon brandy 2 tablespoon ketchup juice of 1/2 of lemon 1/2 teaspoon salt 1/8 teaspoon fresh ground black pepper Preparation: To prepare the cocktail sauce, place the egg yolks and mustard in a mixing bowl and beat with a whisk. Gradually add the oil to the mixture, constantly whisking until it emulsifies to the consistency of mayonnaise. Add the Tabasco, brandy, ketchup, lemon juice, salt, pepper, and mix well. (The sauce can be stored in a covered glass container for up to a week.) Back To Top  Ingredients: 2 lbs. boneless veal shoulder, cubed Salt and pepper 1/4 cup all-purpose flour 1 Tbs. butter 2 Tbs. olive oil 1/2 medium onion, chopped 1/2 lb. baby carrots 2 Tbs. tomato paste Bouquet garni 1 cup chicken broth 1 cup dry white wine 1 cup quartered mushrooms 1/2 lemon peel 1 lb. fettuccine, cooked and drained Preparation: Season 2 pounds boneless and cubed veal shoulder with salt and pepper to taste. Dust with the flour. In a large, heavy pot, melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat. Add the veal and saute until lightly browned. Remove the veal from the pan and keep it warm. In the same pan, cook 1/2 medium chopped onion over medium heat until translucent. Return the veal to the pan along with 1/2 pound baby carrots, 2 tablespoons tomato paste and bouquet garni. Stir in 1 cup chicken broth and 1 cup dry white wine and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes or until the veal is tender, stirring occasionally. Stir in 1 cup quartered mushrooms and simmer 10 minutes longer. Sprinkle with lemon peel. Serve over hot cooked orzo or couscous in tall coffee cups. Back To Top  What gives a bredie its unique character is the long, slow simmering until the meat and vegetables melt together in the rich, full-bodied gravy. To my mind the finest bredie is made with lavish quantities of sweet, ripe tomatoes and a touch of fragrant lemon peel. Ingredients: 4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil) 2 large yellow onions, coarsely chopped (about 4 cups) 3 bay leaves 3 cinnamon sticks 4 pounds lamb shank cut into 1 1/2 inch thick pieces 3 tablespoons all purpose flour 1/4 cup white wine 1 large red tomato peeled and chopped 4 garlic cloves, crushed 2 teaspoons coarse sea salt 1 teaspoon freshly ground black pepper 1 spicy red dry chili pepper, crushed (approximately 1 tablespoon or 1/2 teaspoon hot red chili flakes) 2 1/2 tablespoons tomato paste 4 medium potatoes, peeled, quartered and placed in a bowl of cold water 2 1/2 tablespoons sugar 2 tablespoons chopped flat leaf parsley or cilantro for garnish Preparation: 1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves and cinnamon sticks and saut, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside. 2. Dust the meat with flour and divide it in to two batches. Add 1 tablespoon of oil to the pot over medium heat; add the first batch of meat and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon. 3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar and cook until tender, about 20 minutes. Remove the lid from the pot, stir and cook for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with the rice on the side. Note: The stew can be made a day ahead. Bring the stew to a boil and serve. Back To Top  Sambals are those charming and ubiquitous and often pickled little side dishes or condiments that are prevalent throughout Malaysia, Indonesia, and Southern India. In a traditional Indian feast,the main course is served with the sambals on the side. Ingredients: 2 Large or 3 Medium Red Tomatoes (Seeded or diced) 2 Large or 3 Medium Yellow Tomatoes (Seeded or diced) 2 Tablespoons Coarsely Chopped Red Onion 4 Tablespoons Extra-Virgin Olive Oil 2 Tablespoons Red Wine Vinegar Coarse Sea Salt & Freshly Ground Pepper (To Taste) 1 Tablespoon Chopped Basil Preparation: Place the tomatoes and the chopped onion in a large serving bowl. Add the oil, vinegar, salt, pepper, and basil, toss well, and allow to rest at room temperature for up to 1 hour before serving. Back To Top  Ingredients: 6 oz top quality tuna (cut into 1" cubes) 1 tablespoon finely chopped chives 1 medium shallot (finely chopped) 1 cup plum tomatoes (peeled and seeded cut into 1/2" cubes) salt and freshly ground white pepper (to taste) 1/2 large avocado (cut into 1/4" cubes) Salad greens 1 large cucumber (sliced) Preparation: In a food processor fitted with the metal blade, or in a blender, process the tomatoes until very smooth. Place the pureed tomatoes in a strainer lined with slightly dampened cheesecloth over a bowl. Cover the strainer loosely with plastic wrap and allow to drain overnight in the refrigerator. In a small mixing bowl, stir together tomato mousse with the olive oil, salt and pepper to taste, and blend well. Set aside, covered, until ready to assemble the dish. In a small bowl, combine the tuna, chives, and shallots and toss to mix well. Place eight 1 1/2-inch ring molds or cans on a baking sheet lined with parchment paper. Divide the ingredients so that you have enough for all 8 molds, then layer the inside of the molds in the following order, pressing down gently but firmly with the back of a teaspoon or your fingers as you go; a teaspoon of tomato cubes, salt and pepper to taste, avocado, and tuna. Finish with a final layer of salad greens. Back To Top  Prep Time: 5 minutes Makes: 2 Cups Ingredients: 2 cups mayonnaise 5 tablespoons chili powder 1 tablespoon cayenne 1 teaspoon freshly minced garlic Preparation: In a bowl, combine all ingredients. Stir and let stand for 2 hours, giving enough time for the chili powder to re-hydrate and other flavors to meld together. Dip fries in sauce or use on hamburgers and hotdogs. Back To Top  Prep Time: Approximately 1/2 hr Makes: 4 Servings Ingredients: 4 large crusty rolls 1 lb. boneless sirloin steak 2 tablespoons vegetable oil 2 onions, thinly sliced 1 each, red and green pepper, cut into thin strips 1 cup provolone, mozzarella or cheddar cheese, shredded Preparation: Cut the rolls in half; grill or broil cut sides until toasted. Wrap in foil and keep in warm oven. Slice beef into thin strips across the grain for maximum tenderness, about 1/4 inch (5 mm) or thinner. Meat will be easier to slice if partially frozen for about 1 hour beforehand. In large skillet or wok, heat 1 tbsp (15 mL) oil over high heat; stir-fry beef for about 2 minutes, or until meat is just browned. Transfer to plate. Add remaining oil to skillet; cook onions and red and green pepper strips, stirring often, for 4 to 5 minutes or until onions are softened. Return beef to skillet to reheat, tossing to mix well. Season to taste with salt and hot pepper sauce. Divide mixture among the bottom halves of rolls. Top with cheese and return to oven to melt cheese. Cover with top halves of rolls, press together gently and serve hot. Back To Top  Prep Time: About 1/2 hour Makes: 6 Servings Ingredients For The Reuben Sandwich: 6 slices of rye bread 1 lb corned beef, thinly sliced 1 1/2 cups sauerkraut, well drained 6 slices of Swiss cheese Ingredients For The Classic Russian Dressing: 1/4 cup mayonnaise 1 tbsp chili sauce or ketchup 1 tbsp green onion, finely chopped 1/2 tsp Worcestershire sauce Preparation For The Reuben Sandwich: Spread dressing on one side of each bread slice. Cover with layers of corned beef; top each sandwich with about 1/4 cup (50 mL) sauerkraut and 1 slice of Swiss cheese. Arrange on foil-lined baking sheet and bake in 375 F (190 C) oven for about 5 minutes or until cheese begins to melt and sandwich is warm. To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese. (To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.) Preparation For The Classic Russian Dressing: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended. Back To Top  (Makes: 6+ Servings) Ingredients: 1 cup light virgin olive oil 1/2 cup balsamic vinegar 1/4 cup orange juice, perferably freshly squeezed 1 table spoon sugar Fresh (or approximately 2 tablespoons dried) herbs and spices of your choice Preparation: Combine all the above ingredients in a large jar or bottle and shake together vigorously. Store in the refrigerator. The longer the dressing sits, the smoother and more tasty it becomes. Serving Suggestion: David's favorite salad is simply endive that is pulled apart or chopped into little rings. Rinse the leaves in cool water and air dry, or put the leaves in the refrigerator to dry--this creates a firmer leaf. Once the endive is separated or chopped, dried, and chilled, arrange the leaves on salad plates. Another way to have endive as a starter is to use the whole leaves that have been separated, rinsed, and chilled. Thinly spread the leaves with a mixture of cream cheese and finely chopped green olives and pimiento pieces. Or sprinkle the chilled leaves with fresh-squeezed lemon juice and crumble on bleu cheese and finely chopped walnuts. For toppings, my favorite combination is a simple one of chopped walnuts and a few raisins or sultanas and 1 or 2 splashes of the dressing. However, quite often I dress it up with chopped orange sections and bleu or goat cheese crumbles. Also tasty (when in season) are chopped seedless grapes, chopped cranberries, or chopped apples--or whatever tart ingredients are around! In any combination, this dressing makes a tasty, refreshing, and light starter that's suitable for party platters. Enjoy! Back To Top  Dedee, Michelle Pfeiffer's sister loves to serve this salad at dinner parties. Prep Time: About 15-20 minutes Makes: 4 Servings Ingredients: 1/4 cup extra-virgin olive oil 1 medium lemon 4-5 cloves garlic, minced 1 tsp dry mustard 4-8 shakes Worcestershire sauce 1 head romaine lettuce, chopped 3/4 cup grated parmesan cheese 4 slices sourdough bread, toasted and cut into 1-inch (3 cm) squares Freshly ground pepper to taste Preparation: Combine oil and lemon in a measuring cup. Make sure mixture is a little tart. Add more lemon or oil accordingly. Mix well. Add garlic, mustard and Worcestershire sauce. Mix well. Place romaine in a large mixing bowl. Pour on dressing. Top with cheese, croutons and black pepper. Toss. Back To Top  Prep Time: About 45 minutes Makes: 2 to 4 Servings Ingredients: 3 beefsteak tomatoes or 4 Roma tomatoes 1 bunch fresh basil leaves 1 pound pasta, Butter (optional) salt to taste Really all you need is fresh basil & tomatoes Preparation: Cut the tomatoes into small pieces and dice the basil into small pieces. Combine them in a bowl and sprinkle on salt to taste. Let stand for about 30 minutes. The combination will make it's own sauce. It does not need refrigeration. While the sauce is sitting boil the water for the pasta. You can use any kind of pasta you like; we use rigatoni, but my grandmother just used spaghetti. Cook & strain the pasta and add butter if you like. Stir in the sauce and enjoy. Back To Top  Dennis Franz likes to have a bottle of Luna di Luna's Sanglovese/Merlot on hand when serving one of his pasta dishes. Prep Time: About 1 hr & 20 minutes Makes: 2 Quarts Ingredients: 3 Tbsp extra-virgin olive oil 1 1/2 cups chopped onion 1/2 cup diced carrot 6 cloves garlic, crushed 1/2 cup dry red or white wine 3 (28-oz) cans crushed tomatoes in puree 1 tsp each dried oregano and basil 3/4 tsp salt 1/2 tsp freshly ground pepper Preparation: In 6-qt nonreactive saucepan, heat oil over medium heat. Add onion;, saut 6 minutes, until translucent. Add carrot; saut 4 minutes, until onion is light golden. Add garlic; cook 1 minute until fragrant. Add wine; cook 2 minutes. Add tomatoes, oregano, basil, salt and pepper. Partially cover; simmer 1 hour, stirring occasionally, until thickened. Sauce can be refrigerated for up to 4 days, or stored in the freezer for up to 3 months. Back To Top  Prep Time: About 50 minutes Makes: 6 to 8 Servings Ingredients: 2 - 6 1/2-ounce cans tuna 1 - 16-ounce bag frozen peas 2 - 10 3/4-ounce cans cream of mushroom soup 2 cups chopped fresh mushrooms 2 - 8-ounce cans French-fried onion rings Preparation: Preheat the oven to 350 degrees. Drain the tuna and put into a flat casserole dish. Add the peas, soup, mushrooms and 1 of the cans of onion rings. Mix well. Sprinkle the remaining onion rings on top of the casserole. Bake for 35 minutes. Back To Top  Prep Time: About 45 minutes Makes: 6 Servings Ingredients: 1 cup uncooked tiny shell pasta 1 medium eggplant, pared and cut in 1/2-inch cubes 1 small onion, chopped 3 tablespoons olive oil 3 ounces tomato sauce 2 ounces fresh parsley, chopped 2 tablespoons lemon juice 1/2 cup ripe olives, halved and pitted 1 1/2 cups grated Parmesan cheese 1 teaspoon salt 1 teaspoon black pepper 1/ teaspoon basil 1/2 teaspoon marjoram 1/2 pound Monterey Jack cheese, sliced thinly 2 garlic cloves, crushed Preparation: Preheat oven to 375 degrees F. Cook tiny shell pasta and drain. Saut eggplant, onion and garlic in oil over medium heat until tender. Combine with pasta, tomato sauce, parsley, lemon juice, olives, Parmesan, and seasonings. Transfer to a 2-quart baking dish. Top with sliced Monterey Jack and bake uncovered for 30 minutes. Back To Top  Prep Time: About 1 hour Makes: 4 Servings Ingredients: 3 tablespoons margerine 1 cup chopped onions 1/2 pound mushrooms, coarsely chopped 2 garlic cloves, crushed 10 ounces frozen broccoli thawed 1 1/2 cups matzoh meal farfel 1 egg 1 egg yolk 1 teaspoon salt 2 teaspoons fresh basil, chopped (or one teaspoon dry) 1/8 teaspoon black pepper Preparation: Melt maragerine in a skillet. Saute chopped onions until soft. Add mushrooms and garlic; saute until most of the liquid has evaporated. Transfer to medium bowl and allow to cool. Stir in chopped broccoli & farfel. Mix egg and egg yolk and add to broccoli-farfel mixture. Stir in seasonings. Put mixture into a casserole dish and bake at 350 degrees F for 30 to 40 minutes or until done. Back To Top  Prep Time: Approximately 1 hr Makes: 6 Servings Ingredients: 2 tablespoons olive oil 2 pounds potatoes (washed, patted dry, and quartered) 4 garlic cloves, minced 1 tablespoon minced shallot 1 teaspoon fresh thyme 1 teaspoon minced rosemary 1/8 teaspoon fresh ground nutmeg 1/4 cup balsamic vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper Preparation: Preheat oven to 400 degrees F. Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes, garlic, and shallot. Toss unitl well mixed. Add thyme, rose-mary, and nutmeg. Toss well again. When potatoes are hot, spread them onto a baking sheet ina single layer.(Can be made hours in advance to this point). Place sheet on rack in lower third of oven. Roast until golden and just tender, about 25 minutes, turning once halfway. Add vinegar. Toss well. Season to taste with salt and pepper. Return to oven until sizzling, or about 7 minutes. Serve immediately. Back To Top  Ed says he got this recipe by way of his mother, Margaret Harris. It was passed down to her from her grandmother, Annie Abernathy Harris. Prep Time: 24 hrs (Including Refrigeration Time) Makes: 6-8 Servings Ingredients: 1 14-ounce can sweetened condensed milk juice of 2 lemons 1 6-ounce can of mandarin oranges with juice Vanilla wafers 1 cup whipped cream or nondairy whipped topping Preparation: In a bowl, blend the first 3 ingredients by hand. In a buttered 8-inch-square ovenproof glass dish, place a layer of vanilla wafers. Cover the wafers with the orange mixture. Add a second layer of vanilla wafers. Cover with whipped cream or nondairy whipped topping. Sprinkle crushed vanilla wafers crumbs on top. Cover and refrigerate for 24 hours. Back To Top  Prep Time: About 30 minutes Makes: 5-6 Servings Ingredients: 2 tbsp olive oil 2 onions, chopped 3 to 4 cloves garlic, minced 3 cups (about 8 oz/250 g) cremini or white mushrooms, sliced 1 red pepper, cut in strips 1/3 cup fresh basil, chopped 1 cup dry white wine 1 cup chicken stock 1 lb sea scallops, halved 1 lb large shrimp, peeled and deveined 1 cup 18 or 35 per cent cream 1 lb capellini (angel hair) pasta salt and pepper Parmesan cheese Preparation: 1. In a skillet, heat oil and butter. Add onion and garlic; cook over medium heat, stirring often until tender. Add mushrooms, red pepper and basil; cook until mushrooms are tender. Add wine and chicken stock; cook about 3 minutes, stirring often. Add scallops and shrimp; cook, stirring constantly until shrimp are just pink and scallops are opaque. Add cream and heat until sauce bubbles. Do not overcook! Season to taste with salt and pepper; set aside. 2. Cook capellini pasta in boiling salted water, according to package directions, about 3 minutes or until tender but firm. Drain well and toss with shrimp and scallop sauce. Serve immediately. Sprinkle with Parmesan cheese. Note: This divine pasta can be made even more colorful with the addition of about 2 cups (500 mL) of chopped spinach or asparagus, added with the mushrooms and red pepper strips. Back To Top  Prep Time: About 20 minutes Makes: About 2 Cups/500 mL Of Spread Ingredients: 1 can artichokes, drained and chopped (14 oz/398 mL) 1 can 6 oz Asiago cheese, grated (about 2 1/4 cups/550 mL) 200 g 1 clove garlic, minced 1 1 cup mayonnaise 250 mL Preparation: In a mixing bowl, combine chopped artichokes, grated Asiago cheese, garlic and mayonnaise; mix well. Pack mixture in serving bowl; cover and refrigerate until ready to serve. Perfect as an appetizer, for lunch with a bowl of soup or for packing in the picnic basket, this spread is delicious served on crackers, pumpernickel bread, bagels or warm crusty baguettes. Use leftover poaching liquid as a soup base, adding some cooked rice and any leftover salmon and vegetables. Back To Top  Prep Time: About 24 hours (marination time) Makes: 4 Servings Ingredients: 2 pounds flank steak 1/2 cup cooking sherry 1/2 cup soy sauce lots of crushed garlic 2 tablespoons honey some fresh ginger, peeled and chopped Preparation: Marinate the steak for 24 hours in a sauce made from combining all the other ingredients. Broil the meat to a perfect medium rare. Use the drippings to pour over rice. Serve with Caesar salad. Back To Top  Ingredients: 2 slices white bread 2 tablespoons smooth peanut butter 1 banana, mashed (ripe) 2 tablespoons butter Preparation: Spread peanut butter on one slice of bread. Mash banana and spread it on the other slice of bread. Put the slices together to form the sandwich. Melt butter (not the peanut butter;) in a frying pan. Fry the sandwich in the pan on both sides until it's golden brown. Back To Top  Prep Time: About 1 hour Makes: 6 to 8 Servings Ingredients: 3 strips of bacon, chopped or finely diced 1 tablespoon butter 2 cups white cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, lightly beaten 2 cups buttermilk Preparation: 1. Preheat oven to 400 degrees. Place bacon and butter in a 10-inch cast-iron skillet. Set in oven and bake, stirring once or twice, until bacon is crisp and nicely browned, 10 to 12 minutes. 2. In a large bowl, combine cornmeal, baking powder, baking soda and salt; whisk gently to blend. Add eggs, stirring until dry ingredients are moistened. Gradually mix in buttermilk. 3. Add bacon and drippings from skillet to cornmeal batter and stir to blend well. Scrape batter into hot skillet and bake 25 minutes, or until cornbread is golden brown at edges and a toothpick inserted into center comes out clean. Serve warm. Back To Top  Prep Time: About 20 minutes Makes: 8 Side Dishes Or 4 Servings As A Main Dish Ingredients: 2 pounds small red potatoes, halved 4 ounces cream cheese, softened 1/4 cup milk, plus more as needed 1/2 stick butter, softened 1/4 cup chopped chives or scallions 1/4 pound smoked salmon Salt and pepper to taste Preparation: In a large pot of salted water, boil the halved potatoes with the skins on until tender. Drain and return to pot. In a small saucepan over low heat, combine the milk, butter, and cream cheese. Mash the potatoes with a hand masher. Pour the milk mixture in a little at a time until incorporated. Add extra milk if too dry. Add salt and pepper to taste. Just before serving, fold in the chives and salmon. Back To Top |
