Wild Ginger

Another turn on spicing up mashed potatoes, this is pretty classic stuff. Darned simple to make and a little more elegant, if decadent in its cholesterol. Frankly, you might be pleasantly surprised with the results if you chose to substitute some of the new tofu based sour cream in this recipe. Buy the best prepared horseradish you can find, as that's what makes the dish.

INGREDIENTS
2 pounds Yukon Gold or russet potatoes (unpeeled)
½ cup whole milk
½ stick (4 tbsp) butter
1 cup sour cream
1/3 cup chopped chives
1/4 cup prepared horseradish
Salt

PREPARATION

• Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes.
• Drain well; cool slightly. Peel and mash potatoes; place in large saucepan.
• Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
• Meanwhile, heat milk in small saucepan until warm.
• Stir butter into potatoes. Add warm milk and stir until completely absorbed.
• Whisk sour cream, chopped chives, and horseradish in medium bowl.
• Fold sour cream mixture into potatoes. Season with salt.

Serves 6.

I'm not sure where this Chinese Chicken Salad recipe came from, but it's likely that I snarfed it from someone who served it to me at their home. It's decadent: it has corn syrup in it, an ingredient that should be universally reviled. So I should figure out a reasonable substitution! Until that day, this is an appropriately spicy chicken salad that makes for a healthy lunch (corn syrup aside!) infused with Asian flavors.

INGREDIENTS
1 cup chicken broth (low sodium if using store-bought)
½ cup soy sauce
1/3 cup plus ½ cup light corn syrup
¼ cup chopped peeled fresh ginger
¼ cup orange juice
1 tbsp grated orange peel
½ tsp Chinese five-spice powder
¼ tsp dried crushed red pepper
6 skinless, boneless chicken breast halves

2 tablespoons chili-garlic sauce (such as Sriracha)

1 5-ounce package mixed baby greens (about 10 cups)
2 cups matchstick-size strips peeled jicama
Onion or radish sprouts

PREPARATION

• Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet.
• Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes.
• Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken.
• Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper.
• Transfer chicken to plate; cool 10 minutes.
• Cut chicken crosswise into thin slices.
• Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates.Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.

Serves 6.

I've shamelessly swiped this recipe, which originally came from Ruth Reichl's Comfort Me With Apples. I haven't actually made it but it looked so incredibley appetizing and I know that Cherie will love it.

INGREDIENTS
½ pound of thinly sliced mushrooms
½ stick of butter
1 small onion, diced
4 tbsp of flour
1 cup of beef broth (I used a couple of spoonfuls of liquid beef broth concentrate in a scant cup of water)
2 cups half and half (I only had whole milk and so used that. Turned out find)
salt
pepper
¼ tsp freshly grated nutmeg
1 bay leaf

PREPARATION

• Melt butter over medium heat in a heavy saucepan. When foam subsides, add onion and saute until golden.
• Add mushrooms and saute until brown.
• Stir in flour and then slowly whisk in broth. Add seasonings.
• Heat half and half (or milk) on the stove or in the microwave and slowly add to pot. Whisk again to ensure that everything is incorporated.
• Simmer on low for ten minutes (do not boil). Taste a few minutes in to see if the seasonings work for you and whether you think it needs a shot of brandy or sherry!

This is a rich, nuanced Malaysian curry that calls for plenty of fresh and dried chiles and coconut milk. It's sweet, spicy and altogether a nice change from Indian curry. Try it topped with a mound of crispy fried shallots.

INGREDIENTS
8 fresh long red chiles (such as Serrano or New Mexico), seeded and coarsely chopped
5 small dried red chiles, such as chiles de árbol, seeded
2 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced
3 garlic cloves, coarsely chopped
3 small shallots, coarsely chopped, plus 4 medium shallots, thinly sliced
1 tbsp water
½ cup plus 1 tbsp vegetable oil
4 whole chicken legs, skinned and split into legs and thighs (3 pounds)
Kosher salt
One 14-ounce can unsweetened coconut milk
2 tbsp fresh lemon juice
Freshly ground pepper

PREPARATION

• In a food processor, combine the fresh and dried red chiles, lemongrass, garlic, coarsely chopped shallots and water and process to a fine paste.
• In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Season the chicken with salt and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a plate.
• Reduce the heat to moderate and add the chile paste. Cook, stirring constantly, until the paste begins to stick to the bottom of the pan and brown, about 7 minutes. Stir in the coconut milk and return the chicken to the skillet. Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce has thickened, about 25 minutes.
• Meanwhile, in a medium skillet, heat the remaining 6 tablespoons of vegetable oil. Add the thinly sliced shallots and fry over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
• Transfer the chicken to plates. Add the lemon juice to the sauce and season with salt and pepper. Spoon the sauce over the chicken and sprinkle with the shallots.

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets it sweetness from a quick-to-perpare honey syrup, and gets a floral kick by adding lavendar. The result is delicious: a perfect balance of sharp, fragrant, sweet, adn strong.

INGREDIENTS
¼ cup hot water
1 tsp dried lavendar blossoms (available at health food stores)
¼ cup honey
6 tbsp gin
2 tbsp lemon juice

PREPARATION

• Mix hot water and dried lavender blossoms in a bowl. Let steep for 5 minutes
• Whisk in ¼ cup honey. Strain into another bowl.
• Add 3 tbsp of honey syrup to the gin and lemon juice; strain into a cocktail shaker with ice.
• Shake well and strain into 2 chilled Martini glasses

Simple ingredients and classic tastes make this an elegant appetizer.

INGREDIENTS
1 pound soft fresh goat cheese
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 generous tsp grated lemon peel
3 tbsp finely chopped fresh cilantro
3 tbsp finely chopped fresh chives
8 long slender heads of Belgian endive
Very small fesh cilantro sprigs (for garnish)
6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

PREPARATION

• Using on/off turns, blend goat cheese, olive oil, 1 tbsp lemon juice, and lemon peel in food processor just until smooth and creamy.
• Transfer mixture to medium bowl. Stir in chopped cilantro and chives.
• Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold (can be made a day ahead and refrigerated)
• If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
• Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, corsswise into thin strips.
• Toss sliced endive with remaining 1 tbsp lemon juice in large bowl to coat.
• Arrange sliced endive on large platter. Pipe or spoon about 1 ½ tsp cheese mixture at wide end of each endive leaf.
• Place 1 very small sprig cilantro and tomato slice atop each.
• Arrange leaves in concentric circles atop sliced endive.

All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, this recipe makes enough batter for 3 crêpes, even though you'll only need 1 for this horsd'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening.

INGREDIENTS
For crêpes
1/3 cup whole milk
3 tbsp all-purpose flour
1 large egg
2 tsp vegetable oil plus additional for cooking crêpes
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh dill

For filling
1 oz cream cheese (1 tbsp plus 2 tsp), softened
1 tsp fresh lemon juice
¼ finely grated lemon juice
Rounded ¼ tsp coarsely ground black pepper
1 oz thinly sliced smoked salmon
2 medium radishes, cut into 1/8-inch thick matchsticks (¼ cup)

PREPARATION

• Blend milk, flour, egg, and 2 tsp oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
• Stir batter to redistribute herbs
• Lightly brush 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
• Holding skillet off heat, pour in half of batter (¼ cup), immediately tilting and rotating skillet to coat bottom (if batter sets before skillet is coated, reduce heat slightly for next crêpe).
• Return skillet to heat and cook until crêpe is just set and pale golden around the edges, 10 to 15 seconds.
• Loosen edge of crêpe with a heatproof plastic spatula, and then flip crêpe over carefully with your fingertips.
• Cook until underside is set, about 20 seconds more.
• Transfer crêpe to a plate
• Make another crêpe in same manner, brushing skillet again with oil

Prepare filling and assemble hors d'oeuvre:

• Stir together cream cheese, lemon juice, zest and pepper in a small bowl until smooth.
• Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture.
• Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon.
• Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.

Lemon juice and peel offer a double punch of flavor!

INGREDIENTS
6 cups of low salt chicken broth
3 ½ tbsp butter
1 ½ tbsp olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
¼ cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
4 tsp grated lemon peel

PREPARATION

• Bring broth to simmer in large suacepan over medium heat. Reduce heat to low; cover to keep warm.
• Melt 1 ½ tbsp butter with oil in heavy large suacepan over medium hat. Add shallots and saute until tender, about 6 minutes.
• Add rice; stir 1 minute.
• Add wine and stir until evaporated, about 30 seconds.
• Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently.
• Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
• Stir in cheese and remaining 2 tbsp butter. Stir in parsley, lemon juice, and lemon peel. Season risoto with salt and pepper.
• Transfer to bowl and serve.

Pork with fruit is incredible and a perfect autumn dish. Lavender and thyme impart a light harmony to enhance the harmony of the pears, figs and citrus. Sever with autumn or winter vegetables. The ingredient list is long and it make look laborious, but this dish is fairly easy to put together and well worth the trouble.

INGREDIENTS
Mustard Spice Rub (recipe follows)
12 pork loin chops, 1 inch thick
Lavender lemon marinade (recipe follows)
4 firm but ripe Anjou pears, peeled, cored and cut into thick wedges
½ cup soft dried figs
½ cup sugar
1/3 pear nectar or apple juice
1 tsp dried thyme
½ cup sliced almonds, toasted

PREPARATION

• Prepare the spice rub and rub into the chops on both sides. Place in large bowl. Cover and refrigerate for at least 1 hour or up to 4 hours.
• Prepare the marinade. Measure out 1 cup of marinade and refrigerate until needed. Pour remainder over the pork and turn to coat all sides. Cover and refrigerate for 8 hours or overnight turning the pork occassionally.
• Preheat oven to 375 degrees F. Transfer pork to a roasting pan large enough to hold the chops in a single layer; discard marinade. Surround the pork with the pears and figs. Roast for 20-25 minutes, or until an instant-read thermometer inserted in the thickest part of a chop registers 150-degreesF.
• Transfer pork and fruit to a platter and tent with foil to keep warm. Pour the pan juices into a small bowl and skim off any fat.
• Place sugar in a large skillet and cook over medium-high heat until sugar melts and becomes mahogany in color. Do not stir; just gently swirl the melted sugar in the pan to evenly color the syrup. (Caution: sugar syrup is very hot and can burn, so be careful)
• Whisk in the pan juices, pear nectar, thyme and the reserved 1 cup marindae. Whisk over medium-high heat for 10 minutes or until reduced to a thick sauce.
• Pour sauce over the pork and sprinkle with almonds.

MUSTARD SPICE RUB
1 tbsp cumin seeds
2 tbsp brown mustard seeds
1 ½ tbsp coarse sea salt
1 tbsp freshly ground black pepper
¾ tsp anise seeds
5-6 juniper berries

Toast cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and add remaining spices. Pulse until freshly ground.

LAVENDER LEMON MARINADE
½ cupport wine
¼ cup lavender vinegar or white wine vinegar
1 tbsp grated lemon zest
¼ cup fresh lemon juice
1 tbsp grated orange zest
¼ fresh orange juice
1 tbsp Dijon mustard
¼ cup finely choped shallot
6 slices Preserved Lavender Lemons (recipe below), finely chopped
1 tbsp grated fresh ginger
1 tbsp dried culinary "Provence" lavender buds, finely ground in a spice grinder
3 medium garlic cloves, minced
2 fresh thyme sprigs
1 bay leaf

In a small bowl, mix all ingredients

PRESERVED LAVENDER lEMONS
8 large lemons
2/3 cup coarse sea salt
1/3 cup sugar
3 tbsp minced garlic
2 tbsp dried culinary 'Provence' lavender buds
Extra-virgin olive oil

• Bring large saucepan of water to boil over high heat. Prick the skins of the lemons 5-6 times with a fork. Add to sacuepan and boil for 5 minutes.
• drain and set aside until cool enough to handle. Cut the lemons lengthwise into quarters.
• In a small bowl, mix salt, sugar, garlic and lavendar. Start layering the lemon wedges in a wide mouthed 2-3 quart glass jar. Sprinkle each layer lightly with the salt mixture. press down lightly on the lemons and pour in enough olive oil to ocver them by ½ inch. Cover securely and refrigerate at least 3 days or up to 1 month before using.
• Store in refrigerator

To be honest, this salad/appetizer is not about the endive. Its all about blue cheese and walnuts. The endive is lovely and all, but really just a vehicle to get the blue cheese and nut mixture into your gob. And its all artful and makes some pretense at being healthy. Actually, the endive a great compliment and lends some elegance to the dish so that its an appropriate appetizer for a nice cocktail party or, if well presented, a lovely salad course. I found the basics for this very simple recipe on the internet, reminding me of a salad I believe I had at Astaria and changed it a bit. I like a light vinagrette, and the rice wine vinegar is perfect for that just giving it a bit of tang and moisture. Use a firm blue cheese, ideally Maytag if you can get it.

INGREDIENTS
½ cup walnuts
2 tbsp olive oil
2 tsp white balsamic vinegar
kosher salt, freshly ground pepper to taste
2 large heads Belgian endive
1/2 cup crumbled blue cheese

PREPARATION

• Preheat oven to 350ºF.
• Roast walnuts in a single layer on an ungreased baking sheet for 8 to 10 minutes.
• Transfer walnuts to a plate to cool completely. Break any walnut halves into smaller pieces by hand.
• While walnuts are roasting, whisk olive oil, vinegar, salt and pepper together to make dressing. Set aside.
• Trim off the very base of the head of endive with a knife. Carefully remove 10 or so outer leaves one at a time. You’ll probably need to slice off more of the base as you go along. If any leaves break or are less than visually perfect, reserve them to chop up for the blue cheese/walnut mixture.
• Rinse leaves and carefully pat dry with paper towel. Arrange in a radial pattern on plate.
• Slice remainder of endive head in half lengthwise, rinse under running water and shake dry, then slice crosswise into 1/2-inch [or less] strips. Place in large bowl with walnut pieces and crumbled blue cheese and toss with dressing.
• Mound mixture in center of whole endive leaves and serve. Use the endive leaves to scoop up the cheese/walnut mixture.

This recipe was shamelessly appropriated from The Breakaway Japanese Kitchen by Eric Gower. Great appetizer, particularly on a hot day with cold beer. Perhaps my friends in Japan would tell me this is sacrilege, but I think you can use frozen edamame beans here - fresh are so darned expensive in the States.

For those unfamiliar with the shiso leaf, its also known as the Perilla in the United States. Its readily available in Japanese or Asian Markets or, often, at Whole Foods.

INGREDIENTS
3 cups shelled edamame, or soy beans (about 12 ounces)
2 lemons
5 shiso leaves, sliced into a chiffonade
3 tbsp fruity extra virgin olive oil
2 tbsp rice vinegar
2 tbsp maple syrup
Kosher salt to taste
Freshly ground black pepper to taste

PREPARATION

• Cook the edamame according to the package's instructions (the frozen kind are typically boiled for about 5 to 10 minutes). Drain, place in a serving bowl, and let cool to room temperature.
• Zest one lemon and set aside. Squeeze the juice from the lemon (about 1 tablespoon plus 1 teaspoon).
• In a blender, add the lemon juice and zest, half the shiso leaves, the olive oil, vinegar, and maple syrup. Add the salt and pepper to taste. Blend well and gently mix the dressing with the edamame.
• Toss with the remaining shiso.
• Zest the other lemon and sprinkle the zest on top.

Serves 4.

I will admit to not having tried to make this recipe (at least, not as yet at the time I'm posting this). But I've eaten it and its great. What is Quinoa? Its a high protein (typically 12%-18%) grain that is unusually highly balanced as a primary food stuff. Think staple like corn or wheat, only more nutritious with a balanced set of amino acids. If you're trying to work more whole grains into your diet, you should try Quinoa.

INGREDIENTS
1 cup quinoa
2 cups water
½ tsp fine grain sea salt
1 can garbanzo beans
½ cup cilantro, chopped
½ red onion, chopped

Tahini Dressing:
1 garlic clove, smashed and chopped
¼ cup tahini
Zest of one lemon
scant ¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant ½ teaspoon fine grain sea salt

PREPARATION

• Rinse the quinoa in a fine-meshed strainer.
• In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

Dressing

• While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
• Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing.
• Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Serves 4.

Shamelessly stolen from Ina Garten, the Barefoot Contessa. I've found dozens of variations of this cocktail - I like Ina's orange twist. This is a great Halloween cocktail!

INGREDIENTS
2 cups freshly brewed espresso, chilled
2 cups orange-flavored vodka (recommended: Stoli Ohrani)
1 cup coffee liqueur (recommended: Kahlua)
8 slices orange peel, twisted

PREPARATION

• Fill a cocktail shaker halfway with ice.
• Add the espresso, vodka, and coffee liqueur.
• Shake for 30 seconds, or until foamy.
• Strain into a chilled martini glass and decorate with the orange peel.
• Serve at once.

Once upon a time, Robaire's graced La Brea Boulevard as the doyen of French cuisine in Los Angeles. Robaire's is now gone (try Taix), but this eponymous mushshroom delight remains - a recipe that originated at Robaire's.

INGREDIENTS
1 whole chicken breast
24 medium sized white or Crimini mushrooms
1/2 lemon, juiced
2 tb butter or margarine
1 garlic clove, crushed
1 tsp chopped parsley
salt & pepper to taste
1 egg yolk, lightly beaten
fine dry bread crumbs

PREPARATION

• Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely.
• Rinse and dry mushrooms. Remove, finely chop and reserve stems.
• Sprinkle mushroom caps with lemon juice.
• Melt butter and add stems and garlic and cook 10 minutes, stirring now and then.
• Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper.
• Add chicken and egg yolk and mix. Spoon into mushroom cavities.
• Arrange on lightly greased baking sheet and sprinkle with bread crumbs.
• Bake at 350 F 15 to 20 minutes.
• Serve hot.

A refreshing alternative to the martini, where just a touch of cassis adds sweetness and berry flavor to this lemony concoction.

Makes 2 drinks.

INGREDIENTS
6 oz. vodka
4 tsp fresh lemon juice
2 tsp sugar
½ tsp grated lemon peel
1 tbsp crème de cassis

ice cubes
Lemon peel twists for garnish

PREPARATION

• Mix first 4 ingredients in a glass measuring cup. Let stand for 10 minutes
• Strain into martini shaker and mix in cassis
• Add ice - shake or stir until very cold
• Strain into glasses
• Garnish with lemon twist

INGREDIENTS
¼ lb. thinly sliced prosciutto
1 cup roughly chopped cantaloupe, plus ¾ cup finely diced cantaloupe
1 cup roughly chopped honeydew melon, plus ¾ cup finely diced honeydew melon
1 cup roughly chopped sweet onion, such as Vidalia, Maui, or Walla Walla, plus 1 cup finely diced sweet onion
½ cup roughly chopped celery, plus 1/4 cup finely diced celery
½ cup roughly chopped red bell pepper, plus 1/4 cup finely diced red bell pepper
1 cup roughly chopped, seeded, peeled cucumber, plus 3/4 cup finely diced, seeded, peeled cucumber
¼ cup fresh lemon juice
¼ cup fresh lime juice
3 slices white bread, crusts removed and cubed
2 tbsp minced jalapeños
2 tspminced garlic
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 tbsp finely chopped mint
1 tbsp finely chopped cilantro
¼ cup extra virgin olive oil
1 tbsp salt

PREPARATION

• Preheat the oven to 375 degrees F.
• Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool.
• Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.
• Combine the finely chopped ingredients, jalapeños, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine.
• Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine.
• Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.


• Serve chilled, garnished with crumbled crispy prosciutto.

This menu was for on our the "The Sky's The Limit" Supper Club dinner parties we hosted. The theme, as the title suggests, was lemon. It makes for a lovely spring meal. I have left off one item from the menu: dessert. We served up Cherie's great-grandmother Amelia Olsen's Lemon Ice-Box Cake, the recipe for which is a guarded family secret and I don't feel I have the privilege to share this family treasure. However, I strongly suggest a lemon sorbet!

INGREDIENTS
For black pepper Parmesan pastry:
1 ¼ cups all-purpose flour
¾ stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tbsp cold vegetable shortening
2 tbsp freshly grated Parmesan
½ tsp freshly ground black pepper
½ tsp salt
2 to 4 tbsp ice water

For filling:
¾ pound fresh mozzarella (not unsalted), very thinly sliced
½ cup tapenade or pesto, optional, store bought
2 lbs. mixed heirloom tomatoes, sliced ¾ -inch thick

Special equipment: pie weights or raw rice

PREPARATION
Make pastry:

• Blend together flour, butter, shortening, Parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
• Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. Do not overwork dough, or it will become tough.
• Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 375 degrees F.
• Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Fold excess dough in to make sides. Lightly prick tart shell all over with a fork.
• Line the shell with foil and fill with pie weights, or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.

Fill tart shell:

• Remove side of pan and slide shell onto a platter.
• Arrange 1/3 of mozzarella in bottom of shell and drizzle with 1/3 of pesto. Arrange 1/3 of tomato slices, overlapping, on top of cheese.
• Season with salt and pepper.
• Repeat layering twice.

Cook's note: Tart shell can be made 1 day ahead and kept, covered, at room temperature.

This is Emril Lagasse's recipe and can be found at: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31919,00.html

INGREDIENTS
2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons minced garlic
8 cups peeled, seeded, and chopped fresh tomatoes
1 1/2 quarts chicken broth
Vegetable oil, for frying
6 ounces goat cheese, room temperature
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil, plus 4 to 6 tablespoons chiffonade, for garnish
12 wonton wrappers
1/4 cup water
Essence, recipe follows
1/4 cup finely chopped parsley leaves
1/2 cup heavy cream

PREPARATION

In a large saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the onions, celery, and carrots. Season the vegetables with salt, pepper, and 1/4 teaspoon cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic and tomatoes. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes, stirring occasionally.

Preheat the fryer or a heavy saucepot filled no more than halfway with vegetable oil to 375 degrees F. Prepare the dumplings while the soup is simmering and fry just before serving the soup.

In a small mixing bowl, combine the goat cheese, extra-virgin olive oil, and chopped basil. Mix until the mixture is fully incorporated. Season with salt and pepper, to taste. Spoon 1 rounded teaspoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a small amount water. Bring 2 corners of the wrappers together and press to seal, forming a triangle. Fry the wontons for about 2 minutes each or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Creole Seasoning, to taste.

Remove the soup from the heat. Using a hand-held blender, puree the soup. Stir in the parsley. Adjust the seasonings with salt and pepper, if needed. Stir in the heavy cream.

Ladle the soup in a shallow bowls. Garnish each bowl with 2 dumplings and a chiffonade of fresh basil.

Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

INGREDIENTS
1 large garlic clove
1 ½ teaspoons salt
¼ cup plus 2 tbsp fresh lemon juice
1 ½ tsp black pepper
1 cup plus 2 tbsp olive oil
¼ cup finely chopped fresh thyme leaves
1 ½ tbsp finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 ¼-inch cubes
3 medium zucchini (1 ½ lb total)
24 large cherry tomatoes (¾ lb total)

Special equipment: 16 (12-inch) wooden skewers, soaked in warm water 1 hour

PREPARATION
Preparing lamb

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well.
• Put lamb in a large sealable bag, then add 3/4 cup herb marinade and seal bag, pressing out excess air.
• Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.

Prepare an hour before grilling:

• Halve zucchini lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes.
• Put zucchini in another large sealable bag, then pour reserved marinade over zucchini and seal bag, pressing out excess air.
• Marinate zucchini at room temperature 1 hour. (Marinating zucchini any longer will result in a mushy texture.)

Grilling:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas).
• While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
• Transfer zucchini to a bowl, reserving marinade, and thread zucchini onto 4 skewers (without lamb).
• Thread tomatoes onto remaining 4 skewers.
• Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; zucchini is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes.
• Serve kebabs drizzled with reserved marinade (from zucchini).

INGREDIENTS
2 tbsp white wine vinegar
4 tsp chopped fresh tarragon
2 tsp Dijon mustard
1 tsp fennel seeds, crushed
5 tbsp olive oil (preferably extra-virgin)

3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 ½ pounds tomatoes, cut into ½-inch-thick wedges

PREPARATION

• Whisk first 4 ingredients in medium bowl to blend.
• Gradually whisk in oil.
• Season vinaigrette with salt and pepper.
• Mix watercress, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat.
• Season salad to taste with salt and pepper and serve.

Serves 6.

INGREDIENTS
1 lb haricorts verts (thin French green beans) or green beans, trimmed and cut into 1-inch pieces.
2 cups orzo (rice-shaped pasta)
1 large onion
2 garlic cloves
2 large vine-ripened tomatoes
2 tbsp white-wine vinegar
2 tbsp chopped fresh flat-leafed parsley leaves
1 ½ cups crumbled feta (about 10 oz)
Salt and pepper to taste

PREPARATION

• Fille a 4-quart kettle three fourths full of salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic. Quarter and seed tomatoes
• Cut quarter lengthwise into ¼ inch thick slices.
• In a large skillet cook onion and garlic in oil over moderated heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove from heat.


• Have a ready bowl of ice and cold water.
• In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking.
• Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander.
• Add orzo to bean mixture with vinegar. Add parsley, feta, and salt and pepper to taste, tossing to combine well.

A savory cheesecake? What the...? Its actually quite good and something that so different yet familiar.

INGREDIENTS
For the crust
1 cup finely ground Wheat Thins or other wheat crackers
½ cup finely chopped walnuts
1 tbsp unsalted butter, melted and cooled

For the pesto
1 ½ cups packed fresh basil leaves
6 oz. sun-dried tomatoes in oil, drained, reserving 2 tbsp of the oil
1 garlic clove, minced
¼ cup freshly grated Parmesan
3 tbsp pine nuts

For the filling
1 lb mascarpone (available at specialty foods shops and cheese shops)
8 oz. cream cheese, cut into bits and softened
3 large eggs, beaten lightly
1 tbsp all-purpose flour

8 oz sour cream
1 tsp all-purpose flour
sun-dried tomato slices for garnish
basil sprigs for garnish
assorted greens with vinaigrette

PREPARATION
Make the crust:
In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.

Make the pesto:
In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.

Make the filling:
In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.

Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.

In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.

This dinner party menu was crafted by our good friends Robin and Michael Abrams as part of our supper club. I'd recommend this as a late summer, early autumn mean when tomatoes are the ripest and the widest variety. The meal is capped by a lovely and unusual savory cheesecake dessert - unusual and worth trying!

INGREDIENTS
Tortillas
2 cups Masa Harina (Mexican corn flour)
1 thinly sliced white onion
¼ tsp salt

Filling
1 tbsp canola oil
1 thinly slice white onion
2 cloves garlic, finely chopped
½ tsp dried oregano
2 poblano chiles - roasted, seeded, then cute lengthwise into 12 strips each.
½ tsp salt
½ lb or 2 cups Monterey Jack Cheese, shredded
Canola oil for deep frying
Guacamole and salsa for garnishes when serving

PREPARATION
Tortillas

• Mix masa harina with warm water. Using your hands squish water and flour together until a cohesive mass is formed. Dough should be smooth and pliable.
• Cover the bowl with a barely damp kitchen towel. Let sit 5-10 minutes.
• Add salt; knead gently in bowl for 10 minutes.
• Divide dough into 12 equal portions. Use your palms to form each portion into a ball.
• Cover with the damp towel.

Filling

• In a frying pan over medium heat, warm the oil.
• Add onion and sauté until golden brown about 5 minutes.
• Stir in garlic and oregano and cook for 1 more min.
• Add chiles and sea salt, toss until all is thoroughly heated.
• Taste and adjust seasoning with salt.

Assembly of Quesadillas

• Put two sheets of plastic cut from a plastic storage bag inside a Tortilla press OR use rolling pin on 2 sheets of wax paper with the dough ball between the 2 sheets.
• Put a dough ball between the sheets and gently press down the top plate of the press OR roll the dough ball using the rolling pin into a circular shape between sheets of wax paper.
• Remove top piece of plastic or wax paper and place a generous tablespoon of the shredded cheese on half of the tortilla keeping the edges free. Top with a chile strip and a few onion slices.
• Lift the lower piece of plastic or wax paper to fold the uncovered side of the tortilla over the filling. Press the edges together with your fingers. Remove from the press or the wax paper and set aside covered with the damp towel.
• Repeat until all Quesadillas are made.

Cooking of Quesadillas

• Preheat oven to 200 deg F. Pour oil to a depth of 1 inch into a deep heavy frying pan and place over medium high heat until the oil shimmers.
• Fry the Quesadillas – one at a time until golden 1-2 minutes.
• Using a slotted spatula, transfer to paper towels. Let drain briefly then transfer to a heat proof platter and keep warm in the oven.

Serve as soon as possible.

This recipe comes originally from the Williams Sonoma Complete Entertaining Cookbook, we first had this at one of our supper club dinners and it instantly became a favorites. The carmely, smokey taste that comes from fire roasting the corn makes this dish. Easy and tasty.

INGREDIENTS
Juice of 3 limes
2 tsp ground cumin
1 tsp mild chili powder
¾ cup extra virgin olive oil plus more for brushing
Coarse salt and freshly ground pepper
6 ears Corn, Shucked
3 cups cherry tomatoes, stems removed and halved.
½ cup – diced red onion
½ cup – chopped fresh cilantro
¼ pound Feta Cheese – diced or crumbled.
2 tsp cumin seeds, toasted and lightly crushed

PREPARATION

• In a bowl, whisk together lime juice, ground cumin and chili powder. Stream in the oil while whisking to make a vinaigrette. Season with salt and pepper.
• Prepare a charcoal or gas grill for direct grilling over medium-high heat.
• Brush a little olive oil on each ear of the corn.
• Grill the corn, turning the ears often so that they cook evenly, until lightly charred for about 10 minutes.
• Steady each corn ear on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Put the kernels in a large bowl.
• Add the tomatoes, onion, cilantro, feta, and vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds.

Serve at once.

This recipe comes from the Williams Sonoma Complete Entertaining Cookbook - a nice take on potato salad that goes well with a summer barbecue.

INGREDIENTS
2 cups fresh flat leaf Italian Parsley
¼ cup capers
2 cloves garlic – chopped
1 tbsp Dijon mustard
2 tbso red wine vinegar
¼ cup plus 2 tbsp extra virgin olive oil
Coarse salt and freshly ground pepper
2 pounds fingerling potatoes, each about 1 inch in diameter

PREPARATION

• Boil potatoes until almost tender.
• Separately in a food processor, combine the parsley, capers, garlic, mustard, and vinegar and pulse until coarsely chopped.
• Slowly stream in the ¼ cup of olive oil, pulsing just until the parsley mixture is well blended but still has a coarse texture.
• Season with 1 teaspoon salt and pepper to taste. Transfer to a large bowl.
• Prepare a charcoal or a gas grill for direct grilling over medium-high heat.
• Rub the potatoes with 2 tablespoons olive oil and thread them onto metal skewers. Grill the potatoes turning occasionally, until tender, 5-10 minutes.
• Slide the potatoes off the skewers onto a cutting board and cut into slices ¼ inch thick.
• Transfer the potato slices into the bowl containing the parsley mixture and toss well.
• Season to taste with salt and pepper, toss again and serve.

Another gem from the Williams Sonoma Complete Entertaining Cookbook that was a supper club hit. Cherie and I love the smokey, earthy flavor of chipotle and the extra hit of heat really makes the barbecue sauce.

INGREDIENTS
Chipotle Spice Paste
4 chipotle chiles, packed in adobo sauce, seeded and chopped
4 cloves garlic, finely chopped
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 tbsp firmly packed brown sugar
1 ½ tbsp sweet Spanish paprika
1 ½ tbsp ground cumin
1 ½ tbsp dried oregano
1 ½ tbsp dried thyme
1 tsp ground cloves

Coarse salt
3 slabs baby back port ribs, about 6 lb total weight
1 cup store-bought mild barbecue sauce

PREPARATION
Spice Paste

• Combine all spice rub ingredients plus 2 teaspoons of the barbecue sauce in a food processor. Pulse until a smooth paste forms.
• Brush the paste over the ribs, coating them evenly on both sides. The ribs can be cooked now, or, for more intense flavor, cover them loosely with plastic wrap and refrigerator overnight.

Prepare the ribs

• Preheat the oven to 275 degrees F. If the ribs have been refrigerator, remove them from the refrigerator 15 minutes before cooking.
• Place the ribs in a single layer on a rimmed baking sheet, overlapping them slightly if needed. Roast, turning occasionally, until tender, about 2 hours. (The ribs can be prepared up to this point a day in advance, covered, and refrigerated. Bring the ribs to room temperature before continuing.)
• Prepare a charcoal or gar grill for direct grilling over medium-high heat. Oil the grill rack and position it about 6 inches from the heat source.
• Brush the ribs with ½ cup of the barbecue sauce.
• Grill the ribs, turning once, until heated through, about 5 minutes on each side.
• Transfer the slabs to a cutting board and cut into 1-rib portions.
• Arrange the ribs on a platter, brush with the remaining ½ cup barbecue sauce, and serve at once.

This was appropriated from the venerable Williams Sonoma Complete Entertaining Cookbook by our friends Sameer and Beth for our supper club. To paraphrase Homer Simpson, "Mmmmm.....cobbler."

INGREDIENTS
2 pounds mixed berries
Juice of 1 lemon
½ cup granulated sugar, plus 3 tablespoons of the same
2 tbsp corn starch (corn flour)
½ tsp ground cinnamon
1 tsp ground ginger

Cobbler topping
2 and ¼ cups of unbleached all purpose flour
½ cup firmly packed golden brown sugar
2 tsp baking powder
1 tsp salt
1 tsp baking soda
6 tbsp chilled unsalted butter, cut into ½ inch pieces
1 large egg
¾ cup heavy double cream
¼ cup finely minced crystallized ginger
Vanilla bean ice-cream for serving

PREPARATION
Spice Paste

• Combine all spice rub ingredients plus 2 teaspoons in a food processor. Pulse until a smooth paste forms.
• Brush the paste over the ribs, coating them evenly on both sides. The ribs can be cooked now, or, for more intense flavor, cover them loosely with plastic wrap and refrigerator overnight.

Prepare the ribs

• Preheat oven to 375 deg F. Lightly butter a 9X13 inch baking dish.
• In a bowl, combine the berries, lemon juice, ½ cup granulated sugar, cornstarch, cinnamon, and ground ginger and toss to coat the berries evenly. Pour the berry mixture into a prepared baking dish, spreading it evenly.
• To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt and baking soda and pulse briefly to mix. Add the butter and pulse until the mixture resembles a coarse meal.
• In a small bowl, whisk together the egg and cream. Pour the egg mixture into the food processor and pulse just until the topping mixture holds together. Remove the blade from the food processor and stir in crystallized ginger.

OR

• To make the topping by hand, in a bowl, stir together the flour, brown sugar, baking powder, salt and baking soda.
• Scatter the butter pieces over the top and using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse meal.
• In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together. Stir in the crystallized ginger.
• Using soup spoon, place dollops of the topping evenly over the berries, leaving a 1 inch border uncovered around the edge of the dish.
• Sprinkle 3 tablespoons granulated sugar over the top. Place the dish on a rimmed baking sheet.
• Bake the cobble until the top is golden and the berry filling is bubbling, for about 35 minutes.
• With a large spoon or spatula, scoop out the cobbler onto individual plates and serve. Accompany with a scoop of vanilla ice cream.

This dinner party menu was crafted by Sameer and Beth, erstwhile members of The Sky's The Limit supper club. Sameer loves to grill. Hindu or not, the man knows how to serve up a cow! So, they built a menu around these great chipotle ribs, which are worth building a dinner around.