Morrocan Carrot Salad

Ingredients

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste)

Preparation

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

Oscar's Pork Posole

Posole Toppings

INGREDIENTS

2 T olive oil
2 pounds boneless pork shoulder, cut into 1/2 inch cubes and blotted dry
1 med-sized yellow onion, chopped
4 to 6 cloves garlic, crushed
1 T chili powder
2 t dried oregano
1/2 t gr cumin
Two (15 oz) white hominy, rinsed and drained

One (7oz) can diced roasted green chiles with their juices
6 cups chicken broth
1/4 c minced fresh cilantro
1/2 t salt or to taste
freshly ground black pepper to taste

DIRECTIONS

1 Brown meat in oil on all sides. Transfer to slow cooker.
2 Add onion, garlic. chili powder, oregano cumin, hominy, chiles and broth and stir.
3 Cover and cook on LOW 6-7 hours.
4 Stir in cilantro and season with salt and pepper. Cover and continue to cook on LOW for another hour.
5 Serve in shallow soup bowls with your choice of toppings (set out in bowls) and warm flour tortillas.

FOR SERVING

Shredded iceberg lettuce
sliced radishes
Chopped green onions (white part and some of the green)
Diced avocado
Toasted pumpkin seeds
Chunky tomato salsa
Chopped fresh cilantro
Lime wedges
Warm flour tortillas

Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with parchment, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.

Butternut Barley Risotto

This recipe is really easy! Try in on a cold winter evening...

Ingredients

2 tablespoons  olive oil
1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
1onion, finely chopped
kosher salt and black pepper
1 cup pearl barley
1/2  cup dry white wine
3 cups low-sodium vegetable broth
5 ounces baby spinach
1/2 cup grated Parmesan (2 ounces), plus more for serving
1 tablespoon  unsalted butter

Directions
1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan. Serves four.

Cook’s tip: I prefer no-chicken broth; it’s lighter and has a more delicate flavor. To make this dish vegan, substitute 1/4 cup nutritional yeast and 1/4 cashew butter for the cheese and parmesan.

Chimichurri Cha-Cha-Cha

In some cases, it really IS all about the sauce. This is one of them. The meat, a pork tenderloin skillet-seared on both sides and then finished in a 350-degree oven for 20 minutes, was merely a vehicle for this brightly flavored sauce with South American origins. It marries equally well with skirt steak or grilled chicken. If fact, I can hardly imagine a savory mainstay that wouldn't be elevated by a dollop of Chimichurri...

1 cup fresh cilantro

1/2 cup fesh Italian parsley

1/2 cup olive oil

1/4 cup lime juice

4 large garlic cloves

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1 teaspoon salt

Blend all ingredients in a food processor until herbs are finely chopped. Don't let a drop go to waste!

Pumpkin Polenta

I recently promised a vegan friend of mine I'd share a fabulous pumpkin polenta recipe with her, only to get home and discover that my recipe contained chicken broth, cream, cheese and butter! No wonder I love it so much; yikes! It took me a few tries to finesse the vegan version of this recipe, but I think the results are every bit as good as the original...

Ingredients

4 cups vegetable broth

2 Tbsp. olive oil

1 14oz. can of pumpkin purée

1 cup polenta

1/4 cup raw cashew butter

1/4 cup nutritional yeast flakes

5 fresh sage leaves, julienned

1/4 tsp. ground nutmeg

salt and pepper

1/4 cup chopped flat-leaf parsley

Directions

In a large saucepan, bring the vegetable stock and olive oil to a boil and stir in the pumpkin. Turn heat to medium low. Slowly stir in the polenta and continue stirring just until it masses. Remove from heat and stir in cashew butter, yeast flakes, sage, and nutmeg. Salt and pepper to taste. Garnish with parsley and serve immediately. Makes a hearty side dish for four.

Temptress Tart

I was flipping through the pages of the delightfully flippant cookbook, Veganomicon, when I misread the title for Tempeh Shepherdess Pie as Temptress Pie. Hmm, I wondered, how would I develop a recipe for Temptress Pie? I was thinking of some lobster-Mornay-puff pastry sort of thing when I realized that a temptress would absolutely have to be a tart... So here she is, spicy, succulent, and somewhat surprising: how can you resist her?

For the crust:

Ingredients

1 3/4 cup ground chocolate wafers

1/4 cup toasted and ground hazelnuts

Star anise, one pod, ground

1/4 cup brown sugar

4 tablespoons butter, melted

Directions

Combine all ingredients except butter. Slowly incorporate butter. Press mixture into a 9 inch square tart pan with removable bottom. Bake in preheated 350-degree oven for 10 minutes. Let cool.

For the filling:

Ingredients

I lb rhubarb, diced

1/2 cup cherry preserves

1/2 cup Creme de Cassis

1 Vanilla pod, scraped

Fresh strawberries halved

Fresh raspberries

Directions

Combine first four ingredients over medium heat and continue cooking until rhubarb breaks down completely and mixture thickens, about 15 minutes. Let cool. Pour cooled filling into cooled crust, top with fresh berries.

For the cream:

Ingredients

1 pint heavy whipping cream

1/2 teaspoon espresso powder

1 packet vanilla sugar

1 oz. Frangelico

Directions

Dissolve espresso powder in cream and whip until soft peaks form. Add sugar, then Frangelico. Serve slices of tart topped with a voluptuous dollop of cream.

Need I say more...?

Alternative Holiday Menu

Out of desperation and sheer ennui, I attempted to develop a menu that would wake up the jaded taste buds in my household over the holidays. To my great delight, this creation was retweeted today by the LA Times Food section!

Roast Pork Tenderloin
with Balsamic Cherry Sauce

Ingredients
1-1 1/2lb. pork tenderloin
3 Tbsp. butter
1 cup balsamic vinegar
3 shallots, minced
1 cup chicken broth
3/4 cup dried Bing cherries

Directions
Marinate tenderloin in vinegar about ten minutes. Remove from marinade and set marinade aside. Melt 1 Tbsp. butter in oven-proof pan, brown tenderloin on all sides. Place pan in preheated 350°F oven and roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F.

For sauce, melt remaining butter in a skillet over medium-high heat, add shallots, and stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Simmer until cherries are tender and sauce is slightly reduced, about 8 minutes. Season with salt and pepper. Transfer pork to platter and slice; top with sauce.

Butternut Squash Gratin

Ingredients
2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 tsp. dried sage
2/3 cup finely grated Parmigiano-Reggiano

Directions
Preheat oven to 400°F with rack in middle. Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes. Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

Rainbow Chard with Garlic

Ingredients

2 bunches rainbow chard, washed, chopped
2 Tbsp. olive oil
3 cloves garlic, minced

Directions

Wash chard carefully, leave wet. Heat olive oil in deep pan and add garlic; cook one minute until golden. Add chopped chard by handfuls, cover and reduce, 5-7 minutes, stirring occasionally until wilted.

Handmade Eggnog in Quantity

One of my favorite memories of living in Paris is making eggnog with my dear friend, Sue. What made it special was that we made the entire recipe and beat the large quanity of egg whites to a beautiful fluff by hand with a tiny wooden-handled egg beater. After all the hard labor that entailed, we figured we weren't required to let it "rest" for the requisite 3 hours the Joy of Cooking recipe suggests...

Beat 12 egg yolks.

Gradually beat in 1 lb. of confectioners' sugar.

Add 2 cups of brandy very slowly, beating constantly.

Still beating constantly, add 2 quarts whipping cream.

Refrigerate covered for 3 hours.

Beat 12 egg whites until stiff (not dry).

Fold lightly into the other ingredients.

Serve sprinkled with freshly grated nutmeg.

The recipe actually suggests that you might wish to add a little more spirit to the recipe, quoting Mark Twain's observation that "too much of anything is bad, but too much whiskey is just enough!" Once you try this stuff, you'll never drink that nasty store-bought goo again. Make plans for a nap...

Slippery Pea Soup

I'm not entirely certain how split peas became slippery peas in my family, but it's stuck for a few generations now and no matter the nomenclature, it gets slurped up by the bowlful. Serve with crusty oven-warmed French bread.

Ingredients
6 bacon slices, cut into small pieces
1 1/2 large onions, chopped
1 large carrot, chopped
2 garlic cloves, minced
64 oz chicken broth
1 3/4 cups green spilt peas
1/2 teaspoon dried Spanish rosemary

Directions
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Do not discard grease. Add onion, carrot and garlic and cook until vegetables begin to soften, about 6 minutes. Add broth, peas, and rosemary and bring soup to a boil. Reduce heat to medium-low, cover and simmer until peas start to break down, about 2 hours, stirring occasionally. Remove lid for last half hour. Season with slat and pepper. Easy-peasy!

*Cook's note: to reduce time, mess, and calories, skip bacon and use nonstick oil to coat pan and saute veggies. Add a small amount of precooked picnic bacon for flavor. This is four not-so-generous servings, so I usually double or triple the recipe.

Zucchini Zoop!

This recipe is embarrassingly easy, but there's never a drop left of this soup, and kids especially seem to love it. Take 6-7 medium zucchini, cut them into 5-6 chunks each, bring a quart of chicken broth to a boil, and simmer the zucchini until fork tender. Puree with a hand blender, then throw in 5-8 wedges of Laughing Cow cheese (depending on how thick and creamy you want your soup to be) and blend until smooth. Serves 4, or 3 really hungry people. I promise you, someone will wipe the pot clean with a piece of bread...

Tuscan Chicken Salad

I just named this recipe "Tuscan Chicken Salad" because calling it "My Friend Heidi's Babysitter Sloan's Boyfriend Who's a Chef Who Got it in Italy Chicken Salad" seemed way too complicated. Whatever you call it, it's hands down the best chicken salad recipe I've ever tasted. Basically, a gremolata extraordinaire...

1 roast chicken, diced

1 entire lemon, diced very small (I pulsed mine in the food processor)

1-2 celery ribs, sliced thin

1 bunch of parsley, chopped

1 handful of toasted walnuts

olive oil

salt and pepper

You'll really "wow" folks with this one! Next time I'll try adding some garlic, and garnish it with some julienned sun dried tomatoes...

Cuban Chicken Two Ways

Both of these recipes are called Cuban Chicken, but they're very different. The first recipe is adapted from Nicole Aloni's Secrets from a Caterer's Kitchen, and the second is from an old issue of Good Housekeeping. My kids ask for seconds and thirds of both.

Recipe #1

Marinate 4 pounds of boneless chicken thighs for at least 2 hours in:

1/2 cup orange juice

1/4 cup lime juice

1/4 cup minced garlic

1 jalapeño, minced

2 Tbsp grated orange zest

Remove chicken breasts and reserve the marinade. Sauté chicken lightly to brown in a heavy Dutch oven. Remove the chicken from the pan and sauté the following for 15 minutes until the onions are translucent:

4 cups chopped onion

1.5 cups chopped red bell pepper

1.5 cups cubed potatoes

Return the chicken to the pot with the vegetables and add:

1 cup tomato sauce

1 cup dry white wine

1/2 cup seedless raisins

3/4 cup pitted olives

The reserved marinade

Cover and simmer for 30 to 40 minutes. Add ½ cup chopped parsley as a garnish. This one's even better the second day, reheated.

Recipe #2

Ingredients

3 pound(s) bone-in skinless chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika

1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled cut into 2-inch chunks
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.

2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Slurp!

Raspberry-Lemon Corn Muffins

My friend Deb introduced me to this recipe, and it's been a family favorite ever since. Here they are, all dressed up for Valentine's Day.

Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons finely grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
3/4 cup whole milk
2 large egg yolks
1 whole large egg
1 1/2 cups raspberries (6 ounces)
2 to 3 tablespoons sanding (coarse) or granulated sugar
paper or foil muffin-cup liners

Directions
Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them). Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined. Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).

Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

Dipsea Cafe's Chicken Pot Pie

The secret of the Dipsea Cafe's delicious Chicken Pot Pie is in the crust -- it has fresh sage baked right in! Thanks to John, the owner, for the following recipe:

Makes about 6 pies

Filling:
3/4 cups butter
1 onion, diced
1 cup leeks, diced
1 cup celery, diced
1 cup carrots, diced

Heat butter and saute until onions are soft

Add:
3/4 cups flour and mix well

Slowly add:
1/4 gal hot chicken stock and stir

Season with:
Salt
Pepper
Thyme
Bay leaf

Simmer for 20 minutes

Add:
Meat from 1 chicken, chopped
2 cups frozen peas
2 cups cooked diced potatoes
Mix well and let sit for 30 minutes

Pie Dough:
41/2 cups flour
1 Tbsp salt
1Lb cold butter, cut into pieces
1 cup ice cold water
1 bunch chopped fresh sage

Fill pot pies and bake @ 350 for about 30 minutes

The Humble Biscuit

The last time I was in Alabama, my Grandfather took me to Gibson's Barbecue for breakfast, where the motto is "Too Much Pork for Just One Fork." Their biscuits are so good, they make me want to cry...

Ingredients
1/2 cup butter or margarine (8 tablespoons; divided)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Directions
Preheat oven to 450 degrees. Melt 4 tablespoons butter in an 8- or 9-inch square baking pan. Set aside.

Sift together flour, baking powder, baking soda and salt. Cut in remaining 4 tablespoons butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.

Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.

Knead gently 10 to 12 folds. Use a light hand in kneading. Do not overknead or biscuits will be tough.

Roll or pat out to at least 1 inch thick. Cut with a 2- or 3-inch cutter that has been dipped in flour. Place biscuits in the baking pan with the melted butter; turn biscuits over so both sides are coated. Place close together in baking pan. Bake 12 to 15 minutes. Serve immediately. Note: Mix all ingredients together just before baking. If you need to hold them, the cut dough rounds can be refrigerated for up to 1 hour. Makes 12 (2-inch) biscuits or 9 (3-inch) biscuits.

Of course, a real Southerner wouldn't eat these for breakfast without the Old-Fashioned Sausage Gravy...

Ingredients
1 tablespoon vegetable oil
1 pound fresh pork sausage
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
1/4 teaspoon minced fresh rosemary
3 tablespoons all-purpose flour
3 cups milkSalt and freshly ground black pepper

Directions
Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until the sausage is broken up and browned, about 6 to 7 minutes. Stir in the onion and continue cooking until the onion is tender, another 2 to 3 minutes. Stir in the garlic, sage, thyme and rosemary and cook until fragrant, another 30 seconds. Makes 6 servings.

Comfort food at its simple best!

(photo and recipes from the Newshouse News Service)

Goat Cheese Quiche

Coco's been at it again, whisking up a Quiche au Chevre that I used to make often in France, but had sort of forgotten back here in California. But with all the wonderful local cheeses, you can't go wrong. And just because that wasn't challenging enough, she roasted fresh beets for a salad with walnuts, walnut oil, and champagne vinegar. Is there anything she can't do?

Ingredients
1 prepared refrigerated pie crust
3 oz diced prosciutto
1 cup heavy cream
4 eggs
1 tbsp flour
4 oz fresh goat cheese
2 zucchini
parsley, chives, finely chopped
salt, pepper, nutmeg
butter

Directions
Preheat the oven to 350F degrees. Butter the tart pan and place the crust in the pan, prick the crust bottom with a fork. Keep cold. Wash the zucchini, cut in quarters lengthwise, then thinly slice. Beat the eggs, then add the cream, flour, salt and pepper to taste, and a pinch of nutmeg. Break up the goat cheese with a fork and incorporate, then add the zucchini and diced prosciutto. Fill the pie crust, sprinkle with parsley and chives. Bake for 30 minutes, or until set and golden brown.

Perfectly Natural Vanilla Ice Cream

Everyone in this household is a purist; when it comes to ice cream, vanilla always wins the day. This is the most delectable homemade ice cream we've ever churned out. And I love that it has no processed sugar!

Ingredients
3 egg yolks
1/2 cup maple syrup
1 tbsp arrowroot
3 cups heavy cream, not ultrapasturized

Directions
Beat egg yolks and blend in remaining ingredients. Pour into your ice cream maker and process according to instructions. For ease of serving, transfer ice cream to a shallow plastic container, cover and store in the freezer (duh).

Okay, I just have to make a plug here for Michael Rechiutti's Extra Bitter Chocolate sauce (kinda blows the sugar thing)... but fresh berries in season are nice, too.

Spinach-Cheddar Casserole

This is the only way I can get my kids to actually enjoy spinach (they usually eat it grudgingly); they ask for seconds or thirds of this dish every time! It's a fabulous brunch item for grownups, too.

Ingredients
4 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
10 oz package frozen spinach, thawed, squeezed dry
1 bunch green onions, chopped
1 red bell pepper, diced
16 oz container cottage cheese
1 cup packed grated sharp cheddar cheese
1/4 cup all-purpose flour
3 tablespoons chopped fresh dill or 1 tbsp dried dillweed

Directions
Preheat oven to 350F degrees. Butter 8x8x2-inch glass baking dish. Beat eggs, salt, and pepper to blend in a large bowl. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish. Bake casserole until center is firm and top is golden, about 45 minutes.

Sweet-n-Sour Sauce

I've been asked for this recipe (ancient Chinese secret) so many dozen times, I'm embarrassed to reveal how simple and pedestrian it really is...

Ingredients
1/2 cup packed brown sugar
1 tbsp cornstarch
1/3 cup rice vinegar (red wine vinegar works as well)
1/3 cup unsweetened pineapple juice
1/4 cup finely chopped green pepper
1 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger

Directions
Mix all ingredients together in a bowl. Pour over your favorite cooked stir-fry ingredients (for the kids I usually use chicken, bok choy or broccoli, red and yellow bell peppers, thinly sliced carrots, and water chestnuts) over medium high heat and stir until thickened and bubbly.

Heavenly Granola

This is the best granola I've ever tasted (it has an even texture with no clumps), and the kitchen staff at Bishop's Ranch in Healdsburg were gracious enough to share it with me. Amen!

Ingredients
6 cups rolled oats
2/3 cup wheat germ
2/3 cup sunflower seeds
1/3 cup sesame seeds
2/3 cup roughly chopped almonds
1/2 cup honey
1/2 cup light vegetable oil
1/2 tsp almond or vanilla extract (optional)
1/4 cup raisins
1/4 cup golden raisins
1/3 cup chopped dried apricots
1/3 cup dried cranberries or cherries

Preparation
Preheat oven to 350F degrees. Place the oats, wheat germ, sunflower seeds, sesame seeds, and almonds in a large bowl; mix to combine. Transfer to a very large baking pan. Place the honey and oil (and extract) in a saucepan and heat until well mixed and viscous. Pour over the dry ingredients and stir until honey mixture is evenly incorporated. Bake, stirring every 15 minutes (and more frequently at the end of baking) for 45 minutes to an hour. Remove when golden brown. Add dried fruit. Stir every 5 minutes as it cools to prevent clumping. Store in airtight container. Great over plain yogurt!

Spaghetti alla Carbonara

This recipe is one of our family favorites from a book called The Top One Hundred Pasta Sauces by Diane Seed, given to me almost twenty years ago by one of my best friends, Laura.

Ingredients
1 lb spaghetti
5 eggs
4 oz heavy cream
salt and black pepper
1 tbsp olive oil
7 oz streaky bacon
4 oz freshly grated Parmesan and pecorino romano, preferably half and half

Preparation
Beat the eggs and cream together with a pinch of salt*. Heat the oil and butter in a large pan. Add the diced bacon and cook gently until the fat becomes transparent. Cook the spaghetti, following packet directions carefully to avoid over-cooking. Drain the pasta and add it to the large bacon pan. Stir well. Remove the pan from the heat and stir in the beaten eggs and cream and a small quantity of the cheese. The eggs will coagulate as they come into contact with the hot pasta so it is very important to work quickly. Stir until each strand of pasta is coated with a thick yellow cream. Now stir in the rest of the cheese and freshly ground black pepper to taste. Serve at once.

*Cook's note: Make sure to let your eggs and cream stand at room temperature for a couple of hours before making this dish, otherwise your pasta dish will be cold. (I learned this the hard way...)

7-Layer Cookie Bars

Seven ingredients, technically...

1 1/2 c. graham cracker crumbs
1 c. chocolate chips
1 c. butterscotch chips
1 c. coconut
1 c. chopped nuts

Melt 1/2 cup butter in a 9"x13" pan. Layer ingredients in this order: crumbs, chocolate chips, butterscotch chips, coconut, and nuts. Pour 1 can sweetened condensed milk over layers. Bake at 350 degrees F. for 30 minutes. Cut and remove while warm.

These will disappear faster than you can say "they're done!"
-- better make a double batch!

Asparagus Torta

This recipe comes from the inside wrapper on the asparagus from James' family's farm!

Ingredients
2 lbs asparagus cleaned and trimmed
6 eggs
3 Tbsp virgin olive oil, divided
1 tsp salt
1/4 tsp pepper
1-1/4 Cups Parmesan cheese
1 Cup seasoned bread crumbs

Preparation
Preheat oven to 375°F, oil bottom and sides of an 8x8x2 pan. Cook asparagus until tender and let cool, cut into small pieces. Beat eggs with 1 Tbsp of olive oil, and asparagus, salt and pepper, mix well. Add cheese and breadcrumbs to mixture. Pour into prepared pan and drizzle a little olive oil on top. Bake approximately 45 minutes, until nice and brown. Cool and cut into squares to serve.

Tip(!): When we're feeling really special, we use just the tips of the asparagus to make this recipe, reserving the stalks for a shaved salad.

Rolled Sugar Cookies

Just in time for Easter, here's the perfect recipe for a sugar cookie that keeps its shape!

Ingredients
3 cups all-purpose flour
1/2 teaspoon of salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla

Preparation
1. Whisk together flour and salt a set aside.
2. Using your mixer, cream together the butter and sugar until the mixture is light and fluffy. Add egg and vanilla and mix until well blended.
3. With mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.
4. Turn out the dough onto to some waxed paper and divide into two portions. Roll to 1/4 inch thick (get wooden slats from the hardware store and straddle the rolling pin across them to make them to make a perfectly even thickness). Chill in the fridge for 30 minutes.
5. Cut out shapes and bake 12-16 minutes, until cookies are just golden around the edge.

Decorate and share! (for complete instructions and great decorating ideas, consult a professional book called Cookie Craft.

Artichoke and Sun-Dried Tomato Chicken

When Coco gets the notion to "cook up a little something for dinner" she doesn't mess around! She found this recipe, and it's one of the most popular dishes we've posted.

Ingredients
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Preparation
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.

Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

serve with Rice Pilaf with Pine Nuts:

Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1 cup long-grain white rice
1 1/2 cups low-salt chicken broth
1/2 cup pine nuts, toasted if desired

Preparation
Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.

Makes 4 servings

(from Bon Appétit, February 2008)

Smoky Beef Stew

Bacon, smoked paprika, and chipotle chile powder (from dried smoked jalapeños) give this stew layers of smoky flavor. Prep and Cook Time: 4 hours. Notes: You can make this a day ahead through step 3 and chill it. Add 15 minutes to the cooking time for the potatoes, since the liquid will take longer to boil. Find smoked paprika (often labeled pimentón de La Vera) at gourmet grocery stores.

Ingredients
About 2 tbsp. vegetable oil
4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
4 strips hardwood-smoked bacon, chopped
2 large onions, peeled and cut into 1/2-in. wedges
About 1 tsp. salt
1/4 cup flour
1 tablespoon smoked paprika (see Notes)
1 teaspoon chipotle chile powder
2 bottles (750 ml. each) dry red wine
2 pounds russet or Yukon Gold potatoes, peeled and cut into large pieces
1 pound carrots, peeled and cut into 1/4- by 2-in. sticks
1 tablespoon butter
1/2 cup crumbled bleu cheese
Freshly ground black pepper
1/4 cup minced chives

Preparation
1. Heat a heavy, large casserole or Dutch oven (not nonstick) over medium-high heat. Add 1 tbsp. oil. When hot, add 1/5 to 1/4 of the beef. The first piece should sizzle when it hits the pot; if it doesn't, remove it and wait for the oil to get hotter. The pieces should not touch—you want plenty of room so the juices will evaporate quickly and the meat can brown. Cook until well browned and a bit crusted, about 5 minutes each side, adjusting heat so meat sizzles but does not burn. They're ready to turn when they release from the pot easily. Transfer meat to a bowl and repeat with remaining meat and oil, for a total of 4 or 5 batches. This takes about an hour when done properly.

2. Preheat oven to 350°. Add bacon to pot and cook until fat renders and bacon starts to brown. Transfer bacon to bowl with beef. Add onions to pot and stir in 1 tsp. salt. Cook, stirring, until onions begin to soften, about 2 minutes. Transfer onions to bowl with beef. Add flour to pot and cook, stirring, until it starts to turn golden and smells faintly of piecrust, about 2 minutes. Add smoked paprika and chipotle powder and cook, stirring, until fragrant, 30 seconds.

3. Add wine and increase heat to high. Scrape up any browned bits from bottom of pot. Add reserved beef, bacon, and onions. Bring mixture to a boil. Cover and bake until meat is tender, about 1 1/2 hours.

4. Return pot to stove. Add potatoes and bring to a boil. Add carrots and bring back to a boil. Adjust heat to maintain a simmer. Cook, uncovered, until vegetables are tender, 30 minutes. Stir in butter and add salt to taste. Serve hot, garnished with blue cheese, pepper, and chives.

(from Sunset Magazine, February 2008)