Paradise Lost Recipes

Prep Time:	Yield:
1 tablespoon chopped garlic 1/2 cup dry white wine 1 cup heavy cream 4 pounds mussels 3 ounces smoked salmon	In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.

Ale Fondue

Prep Time: 45 minutes	Yield: 4-6
1 tbsp butter 1 small onion, chopped 1 cup pale ale 1 lb. (4 cups) shredded Monterey Jack 4 tsp cornstarch 5 tbsp half-and-half 1 loaf French bread	Melt butter and cook onions until soft and translucent. Stir in ale and heat until bubbly. Over low heat, stir in cheese, continue to heat until cheese has melted. In small bowl mix cornstarch and half-and-half. Add to cheese mixture and cook, stirring, 2 to 3 mintes or until smooth and thickened.

Amy's Scallops with Pine Nuts

Prep Time:	Yield: 2 servings
1/2 pound bay scallops 1/4 cup butter 3 tablespoons dry bread crumbs 1 tablespoon chopped green onion 1 tablespoon pine nuts 1 tablespoon lemon juice 1 small clove garlic Salt and pepper to taste Paprika	Rinse scallops and pat dry. Place in 4 shells or 1-1/2-quart microproof casserole. Place butter, bread crumbs, green onion, pine nuts, lemon juice, salt, and pepper in container of food processor. Process until well combined. Spoon over scallops and sprinkle with paprika. Cover with waxed paper and microcook on high (100%) for 2 minutes.

Appetizer Parties

Prep Time:

Yield:

All-Appetizer Parties
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What to Serve
Appetizer parties are a great way to entertain a group, especially if you are short on seating space, time, or resources.

Here are some tips to keep in mind when deciding which appetizers to serve:

Select interesting foods to serve. Be creative and don't stick to just one cuisine. Flavorful dishes from around the world add excitement to any party. Fashion your foods to provide contrasting colors, temperatures, and textures. Balance rich, dense, and highly flavored foods with simple, fresh items, and try to include at least one or two low-calorie and vegetarian choices.
Offer enough assortment. For small gatherings of 8 to 10 guests, three or four types of appetizers are suitable; for parties of up to 45 guests, plan on six kinds; and for more than 45 guests, offer eight types. For variety, you'll want to plan appetizers from each of the following categories: meat or poultry, fish or seafood, cheese, and vegetables or fruit. If your party will extend several hours, consider serving some hearty appetizers, such as meatballs, kabobs, or items made with pastry or bread.
A variety of hot and cold foods can help keep everyone nibbling, as cold appetizers can be circulated while other treats are heating in the oven.
Think visual appeal. No matter how attractive the foods are individually, consider their collective impact. Combine foods with interesting color contrasts (monochromatic colors give guests the visual blahs). Also, consider how foods will look as they begin to be demolished by hungry guests. You don't want foods that become brown, soggy, or wilted after a brief stint on the table.
Serve party-friendly foods. Consider your guests and your carpeting. Party-goers will likely be standing and milling about the house, so stick to finger foods that aren't messy or greasy, are easy to pick up quickly, and are substantial enough to be eaten with two fingers. Too many offerings that must be spooned out, sliced, or spread tend to cause people to bunch up around a buffet table.
Offer drink choices. You can stock a full alcoholic bar, limit the alcoholic selections to wine and beer, or stick to champagne or one specialty mixed drink such as margaritas, a punch bowl of eggnog, or hot rum toddies. Be sure to provide a variety of nonalcoholic options for nondrinkers and designated drivers, including juices, sparkling waters, and soft drinks. Keep in mind that many guests will drink both alcoholic and nonalcoholic drinks.
Making It Easy
Devise foods that go together simply and quickly. Avoid dishes that require painstaking serving techniques or last-minute preparation. Many party foods can be readied in advance, frozen, and heated as the guests arrive. As you plan, you need to weigh practical matters such as how much refrigerator or freezer space is available and how many appetizers you can heat at one time. Plan one or two hot appetizers that you can make ahead and heat at the last minute. For the rest of your menu, choose foods you can prepare ahead and serve without last-minute attention.
You don't have to prepare a lavish spread by yourself. Supplement your own appetizers with selections from a gourmet shop, or cheeses, fruits, and nuts. Or, ask friends to share in the work. Let them bring a favorite appetizer to add to the array.
Some hosts like to involve their guests in do-it-yourself serving by setting out the makings for snacks, such as mini tacos or quesadillas, and letting guests put together their own appetizers. It makes preparation easier and encourages guests to mingle and get better acquainted.

How much is enough?
The amount you'll need will depend upon the number of guests, the types of appetizers, and the time of day. Appetites will be greater if it's close to dinnertime than they will be at a late evening function. If a full dinner follows your appetizers, guests will eat about half of what they would at an all-appetizer party. For cocktail parties, plan on about 12 bite-size servings per person. Hot appetizers and shrimp are sure to go fast, so make plenty!
Be prepared. It's always better to have too much food than to come up short. Keep extra prepared nibbles in your freezer, and have the makings for things that can be quickly assembled at the last minute in your pantry or refrigerator. Good options include crackers, cheeses, nuts, candies, smoked meats, olives, and vegetables for dipping.
The Set-Up
Map out serving areas to make your party more fun. Don't set out all the food at one table, making your guests huddle about one congested, noisy space. Create comfortable conversation areas by scattering food and drinks on tables around the room(s), and provide extra seating. Set up serving tables so they can be approached from all sides. If the crush proves too much, you might circulate through the room(s) with trays of canapes. It's a good opportunity for you to visit, and to gather complements on your cooking, too.
When arranging appetizers on a buffet table, plan a center of interest, such as an elegant appetizer or a centerpiece. Set the hot foods closest to the kitchen for easier replenishing.
Serving appetizers in courses, instead of presenting them all at once on a buffet table, offers several advantages to the host. It allows you to pace yourself so you're not frantically trying to keep several different plates of appetizers full at once. When serving hot appetizers single-handedly, it's easier to make sure the food is at the right serving temperature for guests. And, if kitchen space and oven space are at a premium, it may make entertaining less chaotic.
Make sure there are a lot of places to set drinks and that disposable plates are sturdy enough to hold heaps of food. Otherwise, you may spend the day cleaning up spills.

Serving suggestions
Serve foods on any plates or platters you like; serving dishes needn't match.
To keep hot appetizers hot, heat just one round of appetizers at a time. This way, another batch of hot appetizers will be coming from the oven as the last batch is eaten. An electric skillet, hot tray, griddle, fondue pot, chafing dish, or crockery cooker is handy for keeping appetizers hot. If foods cool as they sit out on the table, pop them into the microwave for a quick reheating.
Make double dishes. As one plate of appetizers gets picked over, remove it from the buffet table and replace it with a new version of the same food to keep the display looking fresh and inviting.
Ask a friend to help you watch the food table so you can enjoy your guests.

Apple Flakes

Prep Time:	Yield:
1 firm apple (Golden Delicious, russet, or Rome Beauty) 1 pint vanilla or coffee ice cream	-Preheat oven to 250 degrees -very thinly slice apples (1/8 inch) and spead on cookie sheet -bake for 1 hour, remove while still warm and flexible, cool on platter -store in container w/tight lid

Apples Grandma

Prep Time: 1 1/2 hours	Yield: 4
4 Golden Delicious apples 4 thin bread slices 5 sprigs fresh mint 1 1/2 tbsp unsalted butter 1/4 c apricot preserves 2 tbsp grenadine syrup 1/2 c water 2 tbsp sugar 3 tbsp pine nuts	-preheat oven to 400 degrees -core apples and remove skin from top third -place bread in single layer in baking dish, set an apple on top of each slice -place a sprig of mint in each apple, and top with butter -mix preserves, grenadine, and water, pour over apples, sprinkle with sugar and nuts -bake for 1 to 1 1/4 hours, or until nicely browned. -cool, garnish w/last mint sprig, and serve.

Baked Apple Tart

Prep Time: 1 1/2 hours

Yield: 4

Dough
3 tbsp butter
3/4 cup flour
1/2 tsp sugar
2 tbsp ice water

Filling
2 large Golden Delicious Apples
2 tbsp apricot jam
1 tbsp sugar
1/2 tbsp butter

-preheat oven to 400
~DOUGH~
-cut butter into 1/2 inch pieces, and whirl in processor with flour and sugar for 5 seconds
-add water and whirl another 5 seconds
-remove dough, even if not firm, and roll between plastic to 10 inches in diameter
-remove top layer of wrap, and invert onto a cookie sheet. Peel off additional wrap and refrigerate.
~FILLING~
-Peel apples, halve, and core. Hollow out , and chop the trimmings.
-place 1/2 tbsp jam in each apple half, and place face down on dough. Sprinkle chopped apple around halves.
-bring sides of dough up and around apples for a 1 to 2 inch high border
-sprinkle with 1 tbsp sugar, and dot with 1/2 tbsp butter.
-bake 45 to 60 minute or until well browned

Baked Potato Latkes

Prep Time:

Yield: 6

2 Tbsp. plus 3/4 tsp. oil
2 medium onions, chopped
3/4 tsp. dried thyme
1 1/4 tsp. paprika 1 3/4 lb. baking potatoes
2 large eggs
1 tsp. salt
1/2 tsp. ground pepper

Preheat oven to 400*F. In a heavy nonstick skillet, heat 1 tablespoon plus 3/4 teaspoon oil. Add onions and saute over medium low heat until softened, about 10 minutes. If necessary, add a small amount of water. Add thyme and paprika, and saute 30 seconds, stirring constantly. Let mixture cool. Peel and coarsely grate potatoes. Squeeze out excess liquid. Transfer potatoes to a large bowl and add sauteed onions, eggs, salt and pepper. Spray 12 nonstick muffin pans with cooking spray or lightly oil. Add 1/3 cup potato mixture to each pan. Smooth tops lightly then spoon 1/4 teaspoon oil over each. If desired, sprinkle with paprika. Bake 45 minutes or until firm and brown at edges. Serve hot with nonfat sour cream or applesauce if desired.

Banana Bread

Prep Time:

Yield: Makes one 9-inch loaf

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

BANANA-CHOCOLATE BREAD

Follow recipe for The Best Banana Bread, reducing sugar to 10 tablespoons and mixing 2 1/2 ounces grated bittersweet chocolate (a heaping 1/2 cup) into dry ingredients.

BANANA-COCONUT BREAD WITH MACADAMIA NUTS

Adjust oven rack to middle position and heat oven to 350 degrees. Toast 1/2 cup flaked, sweetened coconut and 1 cup chopped macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Follow recipe for the Best Banana Bread, substituting toasted macadamias and coconut for walnuts.

ORANGE-SPICE BANANA BREAD

Follow recipe for The Best Banana Bread, adding 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, and 2 tablespoons grated orange zest to dry ingredients.

Basic 'Can Do' Puff Pastry Dough

Prep Time:	Yield:
1 cup butter 1 1/2 cup Gold Medal Flour 1/2 cup dairy sour cream	Cut butter into flour with pastry blender utnil completely mixed. Stir in sour cream until thouroughly blended. Divided dough into 2 parts; wrap each and refrigerate 8 hours or overnight. Roll on well floured cloth-covered board. Bake on ungreased baking sheet.

Basic Fruit Sorbet

Prep Time:

Yield:

3 cups berries or chopped, peeled fruit (from about 4 large mangoes, for example)

Pinch salt

About 4 tablespoons lime or lemon juice

1/2 cup simple syrup*, or to taste

In a blender or food processor, puree the fruit until smooth. Strain the fruit into a large bowl, discarding any solids or seeds.

Add the salt, 2 to 3 tablespoons of lime or lemon juice and most of the simple syrup and stir to combine. Taste and adjust the amount of juice and syrup accordingly. You want the flavors to be a little more intense than in the final sorbet since they will become less pronounced when chilled.

Cover and refrigerate until chilled through, about 4 hours or up to overnight.

Transfer to an ice cream maker and freeze according to manufacturer's directions. Transfer the ice cream to a chilled bowl or airtight container and freeze until slightly hardened, 1 to 2 hours.

*NOTE: To make simple syrup, in a small saucepan over medium heat, bring equal amounts of sugar and water to a simmer. Cook, without stirring, until the sugar dissolves. Remove from the heat; set aside to cool.

Per serving: 118 calories, trace protein, 31 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 41 mg sodium, 2 gm dietary fiber

Blueberry Icebox Pie

Prep Time:

Yield: 6-8

1/4 cup cornstarch

1/4 cup water

5 cups fresh blueberries, picked over for stems, or 5 cups frozen blueberries, thawed

2/3 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon unsalted butter

1 prepared graham cracker or graham cracker and nut crust

Combine the cornstarch and water in a small bowl and stir until the mixture is smooth.

Combine 3 cups of blueberries, the sugar, cinnamon and nutmeg in a medium-size saucepan. Bring to a boil, stirring occasionally. Stir in the cornstarch mixture and cook over medium heat, stirring constantly, until the mixture is thickened. Cook an additional 2 minutes. Remove the pot from the heat and stir in the butter and remaining 2 cups blueberries.

Scrape the filling into the prepared crust. Cover the pie with plastic wrap. Refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.

(From "Icebox Pies" by Lauren Chattman, Harvard Common Press.)

Bread Pudding Muffins

Prep Time:

Yield: 12 servings

1-1/2 cups nonfat milk
2 tablespoons butter, melted
4 egg whites
1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
12 slices whole-wheat bread, diced into 1/2-inch cubes
2/3 cup dark raisins, dried cherries, dried cranberries, dried apricots, dried peaches, dried pears or dried figs

Preheat the oven to 350 degrees. Spray a standard-size muffin tin or 12 custard cups with a nonstick cooking spray.

Combine milk, butter, egg whites, sugar, cinnamon and vanilla in a large bowl and mix well. Stir in the bread and fruit, and allow to soak for 5 minutes.

Mound the mixture into each of the 12 sprayed muffin tins or custard cups. Bake in the preheated oven for about 30 to 35 minutes, or until firm and nicely browned. Cool on a wire rack for at least 10 minutes before removing from the muffin tins.

Per serving: 179 calories, 4 g fat, 6 mg cholesterol, 276 mg sodium, 32 g carbohydrates, 7 g protein, 4 g fiber.

Brownie Cupcakes with Peanut Butter Frosting

Prep Time:

Yield: Makes 10 cupcakes.

*Ingredients:
Cupcakes
6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt

Frosting
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)

Chocolate shavings or chocolate sprinkles

For cupcakes:
Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.

For frosting:
Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

Brownies With a Secret

Prep Time:

Yield: (Makes 24 brownies)

The secret ingredient in these brownies is corn syrup, which is a pastry chef's trick for keeping brownies moist longer. Once they're baked and cooled, if you keep them refrigerated in an airtight container, they will still taste wonderfully fudgy even four or five days later. (If they last that long.)

6 ounces unsweetened baking chocolate
12 tablespoons (11/2 sticks) unsalted butter, plus additional for the pan
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
11/3 cups flour

Preheat the oven to 375 degrees. Butter a 9-by-13-inch pan.

In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth. Remove from the heat; set aside to cool for a few minutes.

In a large bowl, using an electric mixer on medium speed, beat the eggs, vanilla, salt, sugar and corn syrup until light and fluffy, about 5 minutes.

Using a spatula or wooden spoon, stir the flour into the chocolate and butter mixture. Gently fold the chocolate batter into the egg mixture and stir just until combined. Spread the batter evenly in the prepared pan.

Bake the brownies for 35 minutes, until the top is crisp but a toothpick inserted in the center comes out coated with chocolate. Transfer the pan to a wire rack to cool for several hours before cutting them into squares.

Per brownie: 221 calories, 3 gm protein, 30 gm carbohydrates, 11 gm fat, 61 mg cholesterol, 6 gm saturated fat, 69 mg sodium, 1 gm dietary fiber

Burrito Pie

Prep Time: 45 minutes	Yield: 8 servings
Ingredients: 1 pkg 8 inch flour tortillas 1 lb ground beef 1 medium onion, dices 1 clove garlic, minced 4 oz chopped green chiles 8 oz refried beans picante sauce shredded cheese	Instructions: - Fry one tortilla at a time until browned and lightly blistered. - Cook and drain beef, onion, and garlic. - Remove from heat and stir in chiles, beans, and picante sauce. Season to taste. - In pie plate, stack tortillas, cheese and beef mixture. (1/4 mix each layer) - Bake 45 minutes at 350 degrees.

Calzones

Prep Time: 20 min.

Yield: 2 - 4 servings

Dough:
1 pk. yeast
1 c. warm water
1 tbsp. sugar
2 tbsp. oil
1 tsp. salt
2-3/4 c. flour

Filling:
cheese, mushrooms, green pepper, onion, sausage, pepperoni, ham, bacon, chicken, olives, tomatoes, spinach, jalepeńos, garlic, anchovies, hot dogs or anything else that is tasty in a calzone!
1 jar spaghetti or pizza sauce
1 tsp. italian seasoning
1 tsp. oregano
1/2 tsp. garlic salt
1 tsp. butter or margarine

Dough:
1) dissolve 1 pk. yeast in 1 cup warm water.
2) mix 1 tbsp. sugar, 2 tbsp. oil, 1 tsp. salt, 2-3/4 c. flour to yeast and water.
3) mix together till smooth. knead and cover for 30 min.

Roll out dough in about a 10" circle. Place 1 cup of sauce in the center of the dough and then place the cheese on top of that. Layer on the ingredients you have chosen (it is okay to pack it full).

Place on a greased cookie sheet. About 5 minutes before it is done, brush with butter (this makes a delicious difference). Cook for a total of 20 - 25 minutes @ 375° or until golden brown.

HINT: Half the recipe for 2 small-medium calzones. This makes an awesome pizza crust too!

Cannonballs

Prep Time:

Yield:

U.S. Naval Academy CannonBalls (The Edible Kind)

Six (6) apples, cored and peeled
One-half (1/2) pound of granular sugar
Cinnamon sugar (Ground Cinnamon and granular sugar mixed, to taste)
One quarter (1/4) pound of butter (recall the Academy only served us butter)
Pie Dough - Six (6) Ounces, or of sufficient quantity

Roll out a one (1) ounce piece of pie dough into a circle approximately six
(6) inches in diameter. Place a cored, peeled apple in the center of the
pie dough. Fill the center of the apple with cinnamon-sugar mix. Fold the
pie dough around the apple and place the conglomeration onto a greased
(or these days, non-stick) cookie sheet pan. Bake the apples at 400 degrees Fahrenheit for approximately twenty-five (25) minutes or until the apples are soft. Be careful you don't burn the pie crust.

Hard Sauce: Place the granular sugar and butter into a mixing bowl and
beat them until they are thoroughly mixed. Add either Vanilla or Rum
flavoring (to Taste, as the Flavor Gods demand) to the sugar-butter mix and
stir it in. I recommend the Rum Flavor - no cracks from guys with long
memories of Cruises and O'Clubs!

When the apples are baked, place a good, healthy dollop of Hard Sauce on
top of the apple-in-crust. Then, eat the whole thing remembering fondly
those few times you were allowed to eat Cannon Balls while in the blissful
state of "Carry-On".

--------------------------------------------------------------------------------

Easy Hard Sauce: While it's quite possible to make Hard Sauce with granulated sugar as specified, it's a lot quicker and easier to use confectioners (powdered) sugar. It's more a culinary than a gustatory matter, but it's so.

Hard sauce is simply flavored thick texture cake frosting. Confirm with the ladies that 'from scratch' icing is made a lot easier with confectioners than granulated sugar. It makes smoother stuff regardless of beating and takes a lot less beating effort to dissolve in the butter.

Carnegie Deli Cheesecake

Prep Time:

Yield: 8 servings

Cookie Crust
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
dash salt
1 egg
1 1/2 cups flour

5 8-ounce packages cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sour cream
2 tablespoons flour
3 eggs

1. Leave the butter and cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4 cup sugar, 1/2 teaspoon vanilla and salt. Add 1 egg and mix well. Add 1 1/2 cups flour and stir well to combine.
2. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.
3. When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.
4. Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 cups sugar, 2 teaspoons vanilla and lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream and 2 tablespoons flour. Add the eggs and mix on slow speed until combined.
5. Pour cream cheese filing into the pan and bake at 500 degrees for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes more, or until the center is firm. Cover and cool in refrigerator for several hours or overnight before serving.

Cha Shao - Barbecued Pork Strips

Prep Time: 1.5 hours

Yield: 6-8

2 lbs boneless pork butt

Marinade:
2 tbsp Chinese Chicken Stock
2 tbsp dark soy sauce
1 tbsp soybean condiment
1 tbsp Chinese rice wine
1 1/2 tbsp honey
3/4 tsp salt
1 clove garlic, crushed
2 tbsp hoisin sauce
red food colouring

Cut the pork into long strips 1 1/2 to 2 inches square. Mix all in the marinade and marinate for 3 hours on the counter or 6 in the refrigerator, turning strips every hour or so.
Preheat oven to 350. Place a large cake pan half filled with water on the lowest rack to catch drips and prevent smoking. Place the meat strips directly on an oven rack at the top of the oven. Check to make sure that all the meat is over the dripping pan. Roast for 45 minutes undisturbed, then turn the heat to 450 and roast for 15 more minutes. Slice the meat and serve hot or cold.

Chewy Fudge Brownies

Prep Time:

Yield: (16 brownies)

This is the classic fudgy brownie that pastry chefs, cookbook authors and home cooks have relied on for years. They're crusty on top with a dense, rich, gooey interior. The ingredient proportions were spelled out in "The Fannie Farmer Baking Book" by Marion Cunningham (Knopf, 1984), but the revised directions are adapted from Alice Medrich's upcoming "Bittersweet" (Artisan, November 2003).

4 ounces (4 squares) unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cold large eggs
1/2 cup flour
2/3 cup chopped walnuts or pecans (optional)

Preheat the oven to 400 degrees. Line an 8-inch square baking pan with foil or baking parchment, leaving some to overhang two opposite sides.

In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove from heat and stir in the sugar, salt and vanilla with a wooden spoon. Add the cold eggs, 1 at a time, stirring well to incorporate each. Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy and beginning to come away from the sides of the pan, 1 to 2 minutes. If desired, stir in nuts. Spread the batter evenly in the prepared pan.

Bake for about 20 minutes, or until the brownies just begin to pull away from the sides of the pan. The top will look dry, but a toothpick inserted in the center will come out wet with chocolate. Immediately place pan in refrigerator, or place in larger pan filled 3/4-inch deep with ice water. When completely chilled, lift up the ends of the foil or parchment liner and transfer to a cutting board. Cut into squares. Store in an airtight container for 2 to 3 days.

Per brownie: 173 calories, 2 gm protein, 20 gm carbohydrates, 11 gm fat, 43 mg cholesterol, 6 gm saturated fat, 46 mg sodium, 1 gm dietary fiber

Chez Panisse Turkey Brine

Prep Time:

Yield:

CHEZ PANISSE'S TURKEY BRINE

INGREDIENTS
2 1/2 gallons cold water

2 cups kosher salt

1 cup sugar

2 bay leaves, torn into pieces

1 bunch fresh thyme, or 4 tablespoons dried

1 whole head of garlic, cloves separated and peeled

5 whole allspice berries, crushed

4 juniper berries, smashed

INSTRUCTIONS
Place the water in a large nonreactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir for a minute or two until the sugar and salt dissolve.
Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, weight it down with a plate and cans to keep it completely submerged in the brine.

Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.

To roast: Remove the bird from the brine, rinse and drain well. Pat dry.

Chicken and Shrimp Jambalaya

Prep Time: 1.5 hours

Yield: 6

1 medium onion
2 medium celery ribs
1 medium red pepper, seeded
5 garlic cloves
2 tsp vegetable oil
4 bone in, skin on chicken thighs
8 ounces (1/2 lb) andouille sausage, halved lengthwise and cut into 1/4 inch slices
1 1/2 cups long-grain white rice
1 tsp salt
1/4 tsp thyme
1/4 tsp cayenne pepper (strictly optional)
14 ounce can diced tomatoes, 1/4 cup juice reserved
1 cup bottled clam juice
1 1/2 cups chicken broth
3 large bay leaves
1 pound medium to large shrimp, shelled
2 tbsp parsley leaves

1. In food processor, pulse onion, celery, red pepper and garlic until chopped fine, about six 1-second pulses, scraping down the sides of bowl once or twice. Vegetables should be chopped, not pureed. Finely dicing by hand works as well.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper-towel lined plate and set aside.
3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened and onion is translucent. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned side down, taking care to scrape bottom of pot. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
4. While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Shredding Chicken: Hold one fork in each hand, with the prongs down and facing each other. Insert the prongs into the chicken meat and gently pull the forks away from each other, breaking the meat apart into long, thin strands.

Jamie's Note: This stuff really spatters in the browning phase, so have a spatter screen or long gloves. Also, you can turn the burner off and it keeps warm for a while and stays yummy.

Chicken Marsala

Prep Time:

Yield: Serves 4.

Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced mushrooms (drained)
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

4 chicken breasts (small butterfly cut double breasts or large single breasts)
olive oil

1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.
3. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.
5. Preheat barbecue grill on high heat. Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
6. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make criss-cross grill marks.
7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve it up.

Chicken Parmesan

Prep Time:

Yield: 4 servings

Though not widely available, panko--Japanese bread crumbs--makes an excellent coating. It can often be found at Asian markets and can also be mail-ordered (see Where to Shop).

Simple Tomato Sauce with Basil and Garlic
2 medium garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1 can (28 ounces) crushed tomatoes, preferably Red Pack, Progresso, or Muir Glen Ground Peeled
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and ground black pepper

Chicken Parmesan
1 large egg
Salt and ground black pepper
1/2-1 cup dry bread crumbs
2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to Preparing Chicken Cutlets
1/4 cup olive oil
3/4 cup (3 ounces) grated part-skim mozzarella cheese
1/4 cup (1/2 ounce) grated Parmesan cheese, plus extra for passing
8 ounces spaghetti or linguine

1. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.

2. Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.

3. Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan.

4. Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).

5. Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Wash and dry wire rack and return to jelly roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.

6. Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired. Serve immediately with extra Parmesan passed separately.

PREPARING CHICKEN CUTLET
For Large Breasts:

1. Tenderloins tend to fall off or disintegrate during pounding, so they are best removed and reserved for another use.

2. Halve breasts horizontally to form two cutlets. Cut this way, they need little or no pounding. If pounding, follow steps for small breasts.

For Small Breasts:

1. Place breasts, skin side down, on a large sheet of plastic wrap. Cover with a second sheet and pound gently.

2. Breast pounded to 1/4-inch thickness has considerable more surface area than unpounded breast.

Chicken Saltimbocca

Prep Time: 25 minutes

Yield: 4

4 boneless skinless chicken breast halves
8 thin slices prosciutto
8 fresh sage leaves
4 tbsp butter
1/2 cup dry white wine
salt
pepper

1. Flatten chicken breast between layers of plastic wrap with a meat mallet or pan and cut in half. Top each with a slice of prosciutto and a sage leaf, securing with a toothpick. In a large skillet (not nonstick), melt 2 tablespoons of the butter over medium heat. Throw in the chicken and pan fry on each side for about 2 minutes. Season to taste with salt and pepper.
2. Remove the chicken from the pan and keep warm. Pour the wine into the pan, bring to the boil, and using a spatula, start scraping up the brown bits on the bottom of the pan. Add the rest of the butter and whisk until melted. Put the cutlets back in the pan briefly to re-heat, and serve.

Chinese Mustard Dipping Sauce

Prep Time:	Yield: 1 cup
1 cup Dijon mustard 2 tablespoons hoisin sauce 1 tablespoon rice wine vinegar 1 teaspoon chili sauce 1 tablespoon water	In a large bowl, whisk all ingredients together. Serve with Golden Shrimp Balls.

Chocolate Cookie Crust

Prep Time:

Yield: 1 9-inch crust

30 Nabisco Famous Chocolate Wafers (to yield about 1-1/3 cups crumbs)

5 tablespoons unsalted butter, melted and cooled slightly

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Place the cookies in the work bowl of a food processor and process until they are finely ground.

Combine the crumbs, butter, salt and vanilla in a medium-size bowl. Stir until the crumbs are moistened.

Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides, packing it tightly with your fingertips so it is even and compacted.

Bake until the crust is crisp, 6 to 8 minutes. Let it cool completely before filling it. The crust may be wrapped in plastic wrap and frozen for up to 1 month.

Chocolate No-Bakes

Prep Time: 30 minutes	Yield: 30 cookies
Ingredients: 2 c sugar 1/2 c milk 1/2 c butter 3 c oatmeal 1 c coconut 12 oz chocolate chips	Instructions: - Bring milk, butter, and sugar to a rolling boil in saucepan. - Pour wet mix over dry mix and combine. - Drop by spoonfuls on waxed paper and cool.

Chocolate Orgasm Cookies (Cook's Illustrated)

Prep Time:

Yield: About 3 1/2 dozen cookies

2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons (1 1/4 sticks) unsalted butter, softened but still firm
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar

To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.

1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
2. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. (Stir in chocolate chips with wooden spoon, if using.) Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
3. Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.
4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking
5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

TRIPLE CHOCOLATE COOKIE VARIATION

Add 12 ounces (about 2 cups) of semisweet chocolate chips to the batter after the dry ingredients are incorporated.

Cocoa Meringue Drops

Prep Time: 20 minutes

Yield: 40 cookies

1/2 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of salt 3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoon powdered sugar

Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment
paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and
cream of tartar in large bowl until soft peaks begin to form. Add remaining
1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form.
Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and
glossy.

Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1
inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier,
crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets.
Sift powdered sugar over cookies.

Nutrition Information per Serving:
calories: 14
total fat: 0
sat fat: 0
protein: 0
fiber: 0
sodium: 8
carbs: 3
ww points: 0

Corn Pudding With Herb-Braised Chanterelles and Spicy Greens

Prep Time: 30 min

Yield: 6 to 8 servings.

For the pudding:
3 tablespoons butter at room temperature, more for pan
1/4 pound fresh chanterelles, cleaned and chopped (1 1/2 cups)
1 teaspoon fresh chopped tarragon leaves
Salt and freshly ground black pepper
8 ears corn
2 large eggs, separated
1/2 cup half-and-half
3 tablespoons flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper

For the garnish:
2 tablespoons butter
2 small shallots, peeled and minced (1 tablespoon)
3/8 pound fresh chanterelles, cleaned and halved lengthwise
3/8 cup chicken stock
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
2 teaspoons chopped chives
1 large bunch arugula greens, washed and dried.

1. For the pudding: heat 1 tablespoon butter in a medium skillet until foamy. Add chanterelles and tarragon, sprinkle with salt and pepper, and sauté until mushrooms are soft, about 5 minutes. Remove from heat, and set aside.

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2. Melt 2 tablespoons butter in a small saucepan, and remove from heat. Using a sharp knife, slice kernels from each ear of corn. Transfer 3 cups kernels to blender. Set remaining kernels aside. Scrape any remaining corn and milk from each cob into blender. Add egg yolks, half-and-half, flour, melted butter, nutmeg, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer mixture to mixing bowl, and stir in reserved chanterelles and corn.

3. Heat oven to 400 degrees. Butter a 3-quart baking dish or 8 8-ounce ramekins. Using electric mixer, beat egg whites until they hold soft peaks. Fold egg whites into corn mixture, and blend until just incorporated. Spoon pudding into prepared casserole or ramekins. Place casserole or ramekins in a baking dish large enough to allow 1-inch space on all sides. Add hot water to come halfway up sides. Bake until pudding is golden, set in center and nicely puffed, 30 to 40 minutes for a large pudding, 25 minutes for small.

4. About 10 minutes before puddings are done, prepare braised chanterelle garnish: melt butter in a large skillet over medium heat until foamy. Add shallots, and sauté until fragrant and translucent, 1 minute. Add chanterelles, and sauté until softened, about 3 minutes. Add stock and herbs, season to taste with salt and pepper, and simmer until reduced by half, about 3 minutes. Add arugula, and heat until just wilted.

5. Serve pudding with braised chanterelles spooned on top. If using ramekins, run a knife around inside edge to loosen pudding, then invert onto plates.

Crab Cakes

Prep Time:

Yield:

1 yellow or red bell pepper
1 jalapeno pepper
1 pound crab
1 tablespoons Italian flat-leaf parsley
2 tablespoons garlic, minced
1/2 onion, minced
2 tablespoons Dijon mustard
4 tablespoons mayonnaise
Salt and white pepper
1 package (4 ounces) panko
Olive oil for frying
Balsamic vinaigrette

Roast, peel and puree the bell pepper and jalapeno pepper. (To roast, hold the pepper over an open flame on a long fork or tongs or broil in the oven on a baking sheet lined with foil and lightly sprayed with vegetable oil. Place roasted peppers in a paper bag until cool enough to touch; the steam helps lift the skin off the flesh to make peeling easier.)

In a bowl, lightly blend together peppers, crab, parsley, garlic, onion, mustard, mayonnaise, and salt and pepper to taste. The texture should be paste-like. Form small cakes. Place panko on flat plate or paper-lined counter and lightly press each side of cake into panko to coat.

Heat olive oil until smoking, lower temperature to medium and fry cakes. Do not crowd the cakes and do not turn until they are crispy golden brown. Place on warmed serving platter and drizzle with vinaigrette; serve immediately.

Creamed Red and White Pearl Onions With Bacon

Prep Time: 25 minutes

Yield: 6 to 8 servings.

2 10-ounce bags red pearl onions
1 10-ounce bag white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley.

1. If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)

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2. Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.

3. Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.

Creamy Fresh Tomato Soup

Prep Time: 30 minutes	Yield: 3 servings
Ingredients: 3 lg ripe tomatoes 1 tsp butter 2 tbsp minced onion 2 c milk or soymilk 1/2 tsp salt taste pepper	Instructions: -peel tomatoes by dipping in boiling water for 30 seconds and removing skin. -seed and dice tomatoes -cook onion until translucent -add tomatoes and cook for 20 minutes -remove from heat and puree -add milk and spices -serve hot or cold

CRISP-SKIN HIGH-ROAST BUTTERFLIED TURKEY WITH SAUSAGE DRESSING

Prep Time:

Yield:

If you prefer not to brine your turkey, we recommend a kosher bird. The dressing can be made with cornbread, challah, or Italian bread, but note that they are not used in equal amounts. If you dont own a broiler pan top or if yours does not span the roasting pan, try a sturdy wire rack that rests comfortably on top of a 12 by 16-inch disposable roasting pan. Cover the rack with a large sheet of heavy-duty foil, fold excess foil under, spray it with nonstick cooking spray, and, with a paring knife, cut slits in the foil for fat drainage.

Turkey
2 cups kosher salt or 1 cup table salt
1 cup sugar
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy (recipe follows), and turkey butterflied following illustrations 1 through 5, Butterflying the Turkey , PDF, below
1 tablespoon unsalted butter, melted

Sausage Dressing
12 cups cornbread broken into 1-inch pieces (include crumbs), or 18 cups 1-inch challah or
Italian bread cubes (from about 1 1/2 loaves)
1 3/4 cups chicken stock or canned low-sodium chicken broth
1 cup half-and-half
2 large eggs, beaten lightly
12 ounces bulk pork sausage, broken into 1-inch pieces
3 medium onions, chopped fine (about 3 cups)
3 celery ribs, chopped fine (about 1 1/2 cups)
2 tablespoons unsalted butter
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
3 medium garlic cloves, minced or pressed through garlic press
1 1/2 teaspoons salt
2 teaspoons ground black pepper

GRAVY
Reserved turkey giblets, neck, and backbone, hacked into 2-inch pieces
1 medium carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
2 small onions, chopped coarse
6 garlic cloves, unpeeled
3 1/2 cups chicken stock or canned low-sodium chicken broth (two 14 1/2-ounce cans)
2 cups dry white wine
6 sprigs fresh thyme
1/4 cup all-purpose flour
Salt and ground black pepper

1. To brine the turkey: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (not more than 40 degrees) for 8 hours.

2. For the dressing: While turkey brines, adjust one oven rack to upper-middle position and second rack to lower-middle position and heat oven to 250 degrees. Spread bread in even layers on 2 rimmed baking sheets and dry in oven 40 to 50 minutes for challah or Italian bread or 50 to 60 minutes for cornbread.
3. Place bread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over bread and toss gently to coat so bread does not break into smaller pieces. Set aside.
4. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half of onions and celery to fat in skillet; sauté, stirring occasionally, until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add 2 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to bread and stir gently to combine, trying not to break bread into smaller pieces.
5. Spray disposable aluminum 12 by 16-inch roasting pan with nonstick cooking spray. Transfer dressing to roasting pan and spread in even layer. Cover pan with foil and refrigerate until needed.
6. To prepare turkey for roasting: Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom. Remove turkey from brine and rinse well under cool running water. Following illustration 6 in Butterflying the Turkey, PDF, below position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels. Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
7. To roast turkey with dressing: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey. Brush turkey with melted butter. Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
8. Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes. Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes. Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter. Carve turkey (see "Carving the Turkey," PDF, below) and serve.

TURKEY GRAVY
Makes about 1 quart

To roast the trimmings and vegetables, its best to use a roasting pan that can sit on the stovetop. If you dont own one, a broiler pan bottom will work; when setting it on the stovetop, however, use medium heat instead of high heat and add only half the amount of chicken broth before scraping up the drippings; add the other half of the chicken broth to the saucepan along with the wine.
1. Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions, and garlic in large flameproof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring every 10 minutes, until well-browned, 40 to 50 minutes.
2. Remove roasting pan from oven, and place over burner(s) set at high heat; add chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon.
3. Transfer contents of roasting pan to large saucepan. Add wine, 3 cups water, and thyme; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large measuring cup or container. Cool to room temperature; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour.
4. To finish gravy, skim fat from stock using soup spoon; reserve fat. Pour stock through fine-mesh strainer to remove remaining bits of fat; discard bits in strainer. Bring stock to simmer in medium saucepan over medium-high heat. In second medium saucepan, heat 4 tablespoons reserved turkey fat over medium-high heat until bubbling; whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Continuing to whisk constantly, gradually add hot stock; bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Season to taste with salt and pepper and serve with turkey. (Can be refrigerated up to 3 days; reheat in medium saucepan over medium heat until hot, about 8 minutes.)

Turkey Timeline
1 to 2 days before serving:
Butterfly and brine the turkey.
Prepare the dressing.

8 to 24 hours before serving:
Air-dry the turkey.
Prepare the gravy. (This can also be done earlier, while the turkey brines.)

2 hours before serving:
Roast the turkey with dressing.

While roasted turkey rests:
Reheat the gravy.

Dad's Turkey

Prep Time:

Yield:

"Here is the method I use:

1. Take a fully defrosted turkey ( follow the defrost rules VERY carefully)
and rinse off, beign sure to remove the bag from the neck cavity and the bag
from the chest cavity.
2. Mix a brine solution consisting of 1 cup Kosher salt, 1 cup brown sugar,
juice of 2 lemons for EACH gallon of water. You will probably need 2-3
gallons of solution depending on size of turkey and size of the cooler. I
mix in rosemary and sage ( dried) into the final solution.
3. Imerse the turkey in the brine and make sure there is plenty of ice to
keep the solution cold over night. This is critical, you must ensure the
turkey is in cold, icy water to prevent bacteria from doing bad stuff.
4. After 24 hours, remove the turkey and rinse thoroughly.
5. Into the cavity, put one onion quartered, one apple quartered, and either
an orange or lemon sliced. Salt and pepper the cavity before you put the
stuff inside. Also a spring of rosemary is good if you have it, if not use
some dried.
6. Coat the turkey with olive oil, give it a good rub and then salt and
pepper over the bird. Then put foil over the tip of the wings and over the
whole bird.
7. Start the turkey at 450 degrees for 30 minutes and then turn it down to
350. An elevated roasting rack is nice but not required. After turning it
to 350, and letting it cook for an hour, then put sliced onion, carrot,
parsnips and oranges around or under the bird.
8. Then cook time according to the basic rules on the bag or cookbook - most
turkeys we cook, 20 pounds or so need a total of 5 hours. Use the probe
into the breast and then the thick part of the leg to make sure you are up
to temp - as I recall it is 190 - I just look on my thermometer, it is
listed for poultry.
9. During the last hour of cooking remove the foil and brush some butter on
the bird to help it get a nice brown crust.
10. Let it rest after you take it out of the oven for 20 minutes or so while
you make the gravy.

11. Remove the roasted veggies and deglaze the pan with chardonnay. Reduce
a bit and then strain through cheesecloth or a fine wire strainer. Mix this
with a few jars of store turkey gravy and add a good shot of scotch
whiskey - let simmer for 10 minutes.

12. Carve the turkey - make sure you have an electric knife if at all
possible, makes life a lot easier.

It is fun to do a couple times a year - enjoy! Dad"

Dream Bars

Prep Time: 1.5 hours

Yield: 24 bars

Non-stick vegetable spray
1 1/2 cups flour
1 cup light brown sugar
1 cup coarsely chopped toasted pecans
6 tablespoons unsalted butter at room temperature
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsweetened coconut flakes
1 (14-ounce) can sweetened condensed milk

Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.

Set a rack in the middle of the oven and preheat to 350 degrees F.

In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.

In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.

In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.

Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

Emergency Ingredient Substitutions

Prep Time:

Yield:

Baking Ingredients
For best results, use the ingredient called for in the recipe. In a pinch, these alternatives will produce acceptable results.

Apple pie spice, 1 tsp.
Substitute: 1/2 tsp. ground cinnamon plus 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice, and dash ground cloves or ginger

Baking powder, 1 tsp.
Substitute: 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda

Buttermilk, 1 cup
Substitute: Sour Milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. (Let stand 5 minutes before using.) Or, 1 cup plain yogurt

Chocolate, semisweet, 1 ounce
Substitute: 3 tablespoons semisweet chocolate pieces. Or, 1 ounce unsweetened chocolate plus 1 tablespoon sugar

Chocolate, sweet baking, 4 ounces
Substitute: 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening

Chocolate, unsweetened, 1 ounce
Substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted

Cornstarch, 1 tablespoon (for thickening)
Substitute: 2 tablespoons all-purpose flour

Corn syrup, 1 cup
Substitute: 1 cup granulated sugar plus 1/4 cup water

Egg, 1 whole
Substitute: 2 egg whites. Or, 2 egg yolks. Or, 1/4 cup frozen egg product, thawed

Flour, cake, 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising, 1 cup
Substitute: 1 cup all-purpose flour plus 1 tsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda

Fruit liqueur, 1 tablespoon
Substitute: 1 tablespoon fruit juice

Gingerroot, grated, 1 tsp.
Substitute: 1/4 tsp. ground ginger

Half-and-half or light cream, 1 cup
Substitute: 1 tablespoon melted butter plus enough whole milk to make 1 cup

Honey, 1 cup
Substitute: 1-1/4 cups granulated sugar plus 1/4 cup water

Mascarpone cheese, 8 ounces
Substitute: 8 ounces regular cream cheese

Milk, 1 cup
Substitute: 1/2 cup evaporated milk plus 1/2 cup water. Or 1 cup water plus 1/3 cup nonfat dry milk powder

Molasses, 1 cup
Substitute: 1 cup honey

Sour cream, dairy, 1 cup
Substitute: 1 cup plain yogurt

Sugar, granulated, 1 cup
Substitute: 1 cup packed brown sugar

Spice Alternatives
Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for spice alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste.

Allspice: Cinnamon; dash nutmeg; or dash cloves

Aniseed: Fennel seed or a few drops anise extract

Cardamom: Ginger

Chili powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin

Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

Cloves: Allspice; cinnamon; or nutmeg

Cumin: Chili powder

Ginger: Allspice; cinnamon; mace; or nutmeg

Mace: Allspice; cinnamon; ginger; or nutmeg

Nutmeg: Cinnamon; ginger; or mace

Saffron: Dash turmeric (for color)

Herb Alternatives
Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for herb alternatives. Some of the suggestions are similar flavors, and others are acceptable flavor alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the herb until it suits your taste.

Basil: Oregano or thyme

Chervil: Tarragon or parsley

Chive: Green onion; onion; or leek

Cilantro: Parsley

Italian seasoning: Blend of any of these: basil, oregano, rosemary, and ground red pepper

Marjoram: Basil; thyme; or savory

Mint: Basil; marjoram; or rosemary

Oregano: Thyme or basil

Parsley: Chervil or cilantro

Poultry seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Red pepper: Dash bottled hot pepper sauce or black pepper

Rosemary: Thyme; tarragon; or savory

Sage: Poultry seasoning; savory; marjoram; or rosemary

Savory: Thyme; marjoram; or sage

Tarragon: Chervil; dash fennel seed; or dash aniseed

Thyme: Basil; marjoram; oregano; or savory

Fabulous Food Garnishes

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You can dress up your dishes to fit almost any occasion with these simple finishing touches.

Butter curls: Dip a butter curler into hot water; pull lightly over a stick of firm butter to make curls about 1/8 inch thick. Repeat the hot water dip after making each butter curl. Chill until serving time.

Carrot curls: Using a vegetable peeler, cut thin lengthwise strips of carrot. Roll each carrot strip up and secure with a wooden pick. Place in ice water for several hours to curl. Just before garnishing, remove wooden picks.

Cherry tomato roses: Score an X on the blossom end of each cherry tomato.Using a sharp knife, carefully peel back the skin partway down the side of the tomato to make four petals.

Chocolate curls: Allow a bar of milk chocolate, sweet baking chocolate, or semisweet chocolate to come to room temperature. Carefully draw a vegetable peeler across the bar of chocolate to make long, thin strips. They will curl as you cut them. For narrow curls, use the narrow side of the chocolate bar and for wide curls use the broad surface.

Chocolate leaves: Wash and dry nontoxic leaves, such as mint, rose, lemon, or strawberry. With a clean, small paintbrush, brush melted semisweet chocolate on the undersides of the leaves, building up layers of chocolate to make sturdy leaves. Wipe off any chocolate that runs onto the front of the leaves. Place leaves, chocolate side up, on a waxed paper-lined baking sheet and refrigerate or freeze until hardened. Peel real leaf away from chocolate leaf; avoid touching the chocolate as much as possible to keep it from melting.

Colorful cutouts: Using tiny hors d'oeuvre cutters, cut slices of jellied cranberry sauce or red or green sweet peppers into tiny shapes.

Fluted cucumbers or zucchini: Draw the tines of a fork lengthwise down a cucumber or zucchini; repeat all around vegetable. Cut crosswise into slices.

Green onion brushes: Slice off the roots and most of the top portions from green onions. Make slashes at both ends to produce a fringe. Place the green onions in ice water, and the ends will curl back to resemble brushes.

Kumquat flowers: Make several lengthwise cuts from the top of each kumquat almost to the stem end. Gently pull back the sections of peel, taking care not to tear it.

Lemon twists: Cut 1/8-inch-thick slices from a lemon. Cut halfway across each slice, stopping at the center, and twist the ends of the slice in opposite directions.

Pastry cutouts: Use a cookie cutter to cut shapes from dough scraps. Brush the back sides of the shapes with water and arrange them on the top crust of a pie. Cut slits in the top crust as part of the design.

Strawberry fans: Use fresh strawberries with the green tops still attached. Slice each berry from the tip almost all the way to the stem end; carefully fan out the berry slices.

Sugar/cocoa designs: For a festive look, create a powdered sugar or cocoa powder design on top of an unfrosted cake or bar cookies. Simply cut a pattern from a sheet of stiff paper. Place the paper on the cake and sift the powdered sugar or unsweetened cocoa powder on top. Carefully remove the paper after sifting.

Sugared fruit: Using a clean brush, apply a mixture of water and meringue powder all over cranberries or miniature bunches of grapes. Immediately sprinkle with granulated sugar to give a frosted look to the fruit.

Fatayir bi Sabaanikh - Spinach Turnovers

Prep Time: 2 hours