watercolor by Diana Dillaway

A Cooklet Creative recipes that nourished and comforted us during the 2020 Pandemic TABLE OF CONTENTS (click on the links!)

INTRODUCTION 5

FISH & SEAFOOD CIOPPINO (Rhoda) 8 BAKED HALIBUT WITH TOMATO CAPER SAUCE (Mary Lou) 10 ONE PAN SHRIMP SCAMPI WITH ORZO (Tina) 12 GRILLED SHRIMP FOIL PACKETS (Gloria) 14 GRILLED CEDAR OR ALDER SMOKED SALMON (David and Diana) 15 FISH TACOS (Sam) 16

MEAT & POULTRY GRILLED HARISSA LAMB CHOPS (Miles) 19 ROAST CHICKEN WITH APPLES (Peggy) 20 PAPRIKAS CHICKEN (Gyongy) 22 JUDY’S CILANTRO CHILI CHICKEN (Judy) 24 JUDY’S CILANTRO GINGER CHICKEN (Judy) 25 EASY BALSAMIC CHICKEN DINNER (Shari) 26 AIR FRYER TURKEY TENDERLOIN STRIPS WITH SAGE (Maria) 28 TURKEY CHILI (Susan) 29 CHICKEN WITH SHALLOTS AND WINE (Mary Lou) 30

SALADS QUICK, REFRESHING CHICKEN SPINACH SALAD (Shari) 33 SALADE NICOISE (Gail) 34 CELERY, APPLE, FENNEL SALAD (Chuck) 36 ROASTED BROCCOLI, SWEET POTATO, CHICKPEA SALAD (Jay) 37 PINK GRAPEFRUIT AND AVOCADO SALAD (Alice) 39

VEGGIES & SIDES CAULIFLOWER STEAKS WITH ROMESCO SAUCE (Gail) 41 PEAS WITH BACON, KABOCHA SQUASH & ROMANO CHEESE (Peggy) 43 CHEESY, SPICY BLACK BEAN BAKE (Martha) 44

2 HEIRLOOM BEAN POTATO CASSOULET (Jay) 46 CRISPY POTATO KUGEL (Susan) 49 BAKED STUFFED TRICOLORED BELL PEPPERS (Nora) 51 MID-SUMMER PEARL COUSCOUS (Jenny) 52 SOUTHWEST VEGGIE BURGER & SMOKY CHIPOTLE SAUCE (Susan) 54 BRUSSELS SPROUTS WITH MAPLE SYRUP (Alice) 58

SOUP HOT AND SOUR SOUP WITH MUSHROOMS, CABBAGE AND RICE (Susan) 60 ROBERTO, THE SOUP (Gail) 61 COMPOST HEAP SOUP VEGETABLE STOCK (Sarah) 64 CREAMY MUSHROOM SOUP (Susan) 65 TOMATO-ZUCCHINI VEGETABLE SOUP (Nora) 66 CHILLED MINTED CUCUMBER HONEYDEW SOUP (Mary Lou) 67 YELLOW BROTH (Mary) 68 CHILLED GAZPACHO (Mary Lou) 69

RICE & PASTA BRUSSELS SPROUT RISOTTO (Jo) 72 GEMELLI WITH SUNDRIED TOMATOES and GOAT CHEESE (Maria) 74 NO-STIRFRY LO MEIN OR RICE (Nora) 75

BRUNCH “DUTCH BABY” AKA GERMAN PANCAKE (Mary Catherine) 77 NEW YORK STYLE BAGELS (Miles) 79 ENGLISH MUFFIN, CANADIAN BACON AND EGG (Betsy) 80 DELICIOUS BREAKFAST FOOD (Shari) 81 HONEY SKILLET CORNBREAD (Shari) 82

SAUCES & CONDIMENTS PRESERVED LEMON IN OLIVE OIL (Ingrid) 85 TOMATO PASTE (Jenny) 86 CELERY LEAF WALNUT PESTO SAUCE (Mary Lou) 89 CARROT TOP PESTO (Mary Lou) 90 CERISES AU VINAIGRE (Suzanne) 92 BUFORD’S AMAZING MARINADE (Debra) 94

3 FRESH STONE FRUIT CHUTNEY (Mary Lou) 95 LEMON TUMERIC SPREAD (Susan) 96 TOMATO MARMALADE (Carlotta) 97

DESSERTS & TREATS SESAME CRISPBREAD (Rhoda) 100 DEBRA’S OLD SCHOOL STOVETOP POPCORN (Debra) 102 OLIVE OIL CAKE (Gloria) 103 NO-BAKE PEACHES AND CREAM CHEESECAKE (Martha) 104 FINNISH APPLE CAKE (Birgitta) 106 SOUR CREAM FUDGE CHOCOLATE CAKE (Elliot) 107 CHOCOLATE COVERED PEPPERMINTS (Mary Catherine) 113 HO HOs CHOCOLATE CHIP COOKIES (Elliot) 114 CHRISTMAS SNOW BALLS (Tina) 115 PUMPKIN CHOCOLATE CHIP COOKIES 116 INA GARTEN’S FRENCH APPLE TARTE (Norma) 118 STRAWBERRY RHUBARB PIE (Mapleville Farm) 120 CASEY’S NEW ENGLAND APPLE PIE (Mapleville Farm) 121 BASIC PIE CRUST (Mapleville Farm) 122

DRINKS BURBON-PEACH QUARANTINI (Martha) 124 THE BLINKER (Jospehine) 125 COSMOPOLITAN (Steve and Nora) 126 BUBBLE ON (Deb) 127 SIDECAR COCKTAIL (Alan) 128

FOOD FOR THOUGHT PAN DU MOANIAN (Leah & Ed) 130 LUCY’S LISTS OF FAVORITES (Lucy) 132 DAURAY’S COVID HOME REMEDIES (Dauray) 133 POETRY ( Judy) 135 FOOD PASTS, FOOD FUTURES (Gail) 136

4 INTRODUCTION

e hope that this Pandemonium “cooklet”, conceived during the first seven Wmonths of the 2020 pandemic, will generate smiles, along with a bit of culinary excitement, as you stroll through these amazing cooking and nourishing food recipes. As the unprecedented stay-at-home rules seemed never-ending, it became obvious to us that we needed to search around and find some type of joyful spark and comfort for ourselves, as well as for others. We though­t—why not reach out to our friends and families and tap into the familiar, comforting well of our collective kitchen creative goodness in order to generate the faltering feelings of pleasure. So within this cooklet, titled Pandemonium, you will discover tried, tested, reassuring and delicious recipes we all made during these past months. In addition, as you look around, you will discover stories, poetry, artwork and a future history! Hard to believe that during the “stay-at-home” mandated by the COVID pandemic timeframe of 10 March through 30 September 2020, 609 meals had to be prepared? Deciding what food to cook and serve three times a day involved rummaging through the pantry; organizing; ordering online; calling to grocery stores for deliveries or, for the bravest among us, strategizing the safest way to suit up with mask and gloves to risk shopping in those stores; “sanitizing” everything that came into our kitchens from the outside world; figuring out what to do with leftovers, and on and on. All of these factors, and more, came into play as delicious magic emerged from the heart of our homes—the kitchen. The food carried to our table, more times than not, brought an opportunity for comfort and a sense of safety and security. Even Virginia Woolf once said, “One cannot think well, love well, sleep well, if one has not dined well”.

5 While pulling together our photos, recipes, and stories, we both know how very, very fortunate we are to even be able to do this project and think about the variety of ways to put together creative nourishment. Neverless, it is important to keep in mind that more than 54 million people in the U.S., including 18 million children, may experi- ence food insecurity during this 2020 year. Please take a moment and support orga- nizations that feed the hungry such as Feeding America www.feedingamerica.org.

We welcome your feedback and any questions you may have—Enjoy!

Mary Lou Dauray and Gail Horvath October 25, 2020 [email protected] [email protected]

Pie and photo by Jen Leary

6 FISH & SEAFOOD CIOPPINO (Rhoda)

iving in a rural village in the Sierra foothills, ordering out is generally a Ldisappointment. I need and want to eat plenty of protein so I eat fish or meat once or twice a day. I love seafood and I love Cioppino. Costco sells a frozen seafood medley with all the seafood ingredients. I grow my own tomatoes and the garden is overflowing these days, so Cioppino using fresh tomatoes instead of a can fit the bill. It was delicious.

Prep: 30 min Cook: 1 hr Yield: 6 servings

3 tablespoons olive oil 1 large fennel bulb, thinly sliced 1 onion, chopped 3 large shallots, chopped 2 teaspoons salt 4 large garlic cloves, finely chopped 3/4 teaspoon dried crushed red pepper flakes, plus more to taste 1/4 cup tomato paste 1 (28-ounce) can diced tomatoes in juice 1 1/2 cups dry white wine 5 cups fish stock 1 bay leaf

8 1 pound manila clams, scrubbed 1 pound mussels, scrubbed, debearded 1 pound uncooked large shrimp, peeled and deveined 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Step 1 Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Step 2 Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Step 3 Ladle the soup into bowls and serve.

9 BAKED HALIBUT WITH TOMATO CAPER SAUCE (Mary Lou)

“ y husband raved over this sauce…and so easy to make.” (From Martha Rose MShulman found in the N.Y. Times.) YIELD Serves 6 TIME 1 hour

FOR THE TOMATO CAPER SAUCE: 1 tablespoon extra virgin olive oil 1/2 medium onion, finely chopped 4 plump garlic cloves, minced or mashed in a mortar and pestle 1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle 2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice Salt, preferably kosher salt Freshly ground pepper to taste Pinch of sugar 1 teaspoon chopped fresh thyme leaves 1 tablespoon slivered fresh basil leaves

FOR THE BAKED HALIBUT: 1 recipe tomato-caper sauce 6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.) Salt, preferably kosher salt Freshly ground pepper 1 tablespoon extra-virgin olive oil 6 lemon slices

10 This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish and any leftover sauce can be put on crostini, pasta, in eggs, etc.

Step 1 Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.

Step 2 Make the sauce as directed and keep warm.

Step 3 Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn’t yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.

Step 4 Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Tip: Advance preparation: The sauce will keep for about five days in the refrigerator.

11 ONE PAN SHRIMP SCAMPI WITH ORZO (Tina)

his is a foolproof, quick and easy and elegant recipe. Perfect for at home in Tfront of the TV or served with your best china and crystal. A winner all around. (Found in (where else??) the New York Times.)

4 Servings Time: 25 minutes

1 lb. LARGE/XTRA LARGE shrimp, (RAW), peeled and deveined 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon) 1/2 teaspoon red pepper flakes (I actually use a little less because I am a lightweight when it comes to ‘heat’. The taste definitely comes through.) Kosher salt and black pepper (I have used regular salt) 4 garlic cloves, minced 1 cup orzo 2 tablespoons unsalted butter (I have been using salted because that is what we buy) 1/3 cup dry white wine (definitely adds a little something AND not necessary though you will need to substitute some liquid, i.e. water or chicken stock) 2 cups boiling water, seafood stock or chicken stock. I use chicken bouillon cubes in the boiling water. 3 tablespoons finely chopped parsley

12 Step 1 In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red pepper flakes, 1/2 tsp salt, 1/4 tsp pepper and half of the garlic. Set aside to marinate. (This can be done up to 1 hour in advance)

Step 2 In a medium skillet, add the butter, the remaining olive oil and garlic and heat over medium. When the butter starts to bubble, add the orzo and 1/2 tsp salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute. Stir in the water or stock, reduce heat to low, cover and cook until the orzo is al dente. About 12 minutes.

Step 3 Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 - 4 minutes. Remove from heat and let sit, covered, 2 minutes.

Step 4 Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

13 GRILLED SHRIMP FOIL PACKETS (Gloria)

(Found on Delish by Lauren Miyashiro)

Yields: 4 serving Prep Time: 10 minutes Cook Time: 15 minutes

1 1/2 lb. large shrimp, peeled and deveined 2 cloves garlic, minced 2 smoked andouille sausages, thinly sliced 2 ears corn, each cut crosswise into 4 pieces 1 lb. red bliss potatoes, chopped into 1-in pieces 2 tablespoons extra-virgin olive oil 1 tablespoon Old Bay seasoning Kosher salt Freshly ground black pepper 2 tablespoons freshly chopped parsley 1 lemon, sliced into thin wedges 4 tablespoons butter

Step 1 Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.

Step 2 Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.

Step 3 Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

14 GRILLED CEDAR OR ALDER SMOKED SALMON (David & Diana)

rilled on cedar or alder plank. Salmon from the Faroe Islands is especially Ggood. We get ours at the Ventura Farmers Market.

Salmon Cedar or alder plank Salt

Step 1 Rinse and dry the salmon. Salt it and let it sit about 20-30 minutes before grilling. This draws out any white substances. Rinse the salt off just before putting the salmon on the plank.

Step 2 To prepare the plank, soak it for one hour and then let it dry for 10 or 15 minutes. Put it over a hot charcoal fire for 3-4 minutes and then turn the plank over for 3-4 minutes. If you don’t temper the plank on both sides, it will curl up.

Step 3 Put the salmon on the tempered plank, over a hot fire. As soon as the bottom of the plank catches fire and is putting out a lot of smoke, close the lid of the grill. Keep the lid closed so that the salmon smoke can penetrate the fish. Smoke for 12 minutes (for a ¾-1” thick filet). The salmon should turn an almost mahogany brown and begin to flake along the sides. If you have a thermometer, good to maintain a temperature of 375-400° during the smoking.

Note: Best if served with a Risotto made with homemade chicken broth, shallots, parmesan­­—and, in the springtime with fresh peas and freshly picked mint. But there isn’t a fresh vegetable I haven’t used in Risotto. (Half of the fun of cooking these days is surprising ingredients.) I adjust other inputs, such as kind of cheese, wine, herbs, garlic, red pepper seeds to fit the vegetable and my mood.

15 FISH TACOS (Sam)

family favorite. You can’t stop eating them. Make as many as you want by A modifying the recipe, but this one should make around 20 tacos. The best thing about this is that you can make the tacos with any fish and any additions or vegetables. The sauces and greens below are only suggestions. Serve with A to Z Rose, Bubbles or Pinot Gris…..beer works well too!

2 cups of flour 1 ½ teaspoons baking powder ½ teaspoon ground dried oregano ½ teaspoon garlic powder ¼ teaspoon cayenne powder Salt and freshly ground pepper to taste 1 12-oz bottle of cold lighter style beer ¾ cups milk 1 oz dried arbol or other dried chilies, stemmed and seeded 1/3 cup mayonnaise 1 ripe hass avocado 2 limes (and more for serving) Canola oil 1 ½ pounds of any fish that you like, deboned and cut into strips 2” x ½” 20 fresh 6 inch corn tortillas ½ head of shaved green cabbage or any greens

Step 1 Put flour, baking powder, oregano, garlic powder and cayenne into a large mixing bowl and season with salt and pepper to taste. Gradually add beer and 3 tablespoons of the milk while whisking. Whisk until smooth, cover and set aside for at least 30 minutes.

16 Step 2 While waiting for the batter, put the chilies in a small pot, cover with water, cover the pot and bring to a boil over high heat. Turn off the heat and keep covered until the chilies are soft (about 20 minutes). When soft, drain the chilies (reserving the water) and place the chilies in a blender. Add ½ of a cup of the cooking liquid and blend to a smooth sauce. Transfer the sauce into a serving bowl, season with salt and put aside.

Step 3 While the chilies are soaking, mix the mayonnaise, 5 tablespoons of the milk and the juice of ½ a lime into a serving bowl and whisk until smooth. Cover and refrigerate.

Step 4 Halve the avocado lengthwise, discard pit, scoop out the flesh into a serving bowl and mash with a fork into a smooth paste. Stir in the remaining 4 tablespoons of milk and the juice of ½ a lime until smooth. Cover and refrigerate.

Step 5 Place the shaved green cabbage or greens in a serving bowl.

Step 6 Pour the oil into a large heavy pot to about 1 ½” deep. Heat over medium-high heat until it reaches 375 degrees on a candy thermometer. Squeeze remaining limes over the fish and season with salt and pepper. Dip the fish in the batter, let excess drip and place in the hot oil. Fry in batches, turning pieces until golden crisp and golden brown (about 4 minutes). Drain on a cooling rack set above a baking sheet in a warm oven until all the fish is fried.

Step 7 While the fish is frying warm the tortillas in the oven.

Step 8 Place the fish on a serving platter on paper towels and place on the table with all the sauces, greens, condiments that you would like, lime wedges and warm tortillas. Assemble the tacos how you want, devour and repeat!

17 MEAT & POULTRY GRILLED HARISSA LAMB CHOPS (Miles)

ne of our favorites! Mediterranean flavors of grilled lamb loin chops Omarinated with fresh lemon juice, garlic, cumin and harissa. (Skinnytaste.com)

8 lamb loin chops on the bone (about 3-1/2 ounces each) 2 tablespoons fresh lemon juice 4 cloves garlic (crushed) 3/4 teaspoon ground cumin 2 tablespoons prepared Harissa (purchased or homemade) kosher salt and fresh ground pepper (to taste)

Step 1 Place the lamb chops in a large bowl and squeeze the lemon juice over them. Add the crushed garlic, cumin, Harissa and season with salt and pepper, to taste. Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.

Step 2 Spray the grill rack or a grill pan with oil; preheat the grill or grill pan to medium- high heat.

Step 3 Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.

19 ROAST CHICKEN WITH APPLES (Peggy)

Serves 4

3 tart apples, cored and quartered 6 carrots, cut into 2-inch pieces 2 medium onions, quartered 8 sprigs fresh rosemary 8 sprigs fresh thyme Salt and pepper, to taste 3 tablespoons olive oil 1 whole chicken (4 to 5 pounds)

Step 1 Set the oven at 425 degrees. In a large roasting pan, place apples, carrots, and onions.

Step 2 Remove the leaves from 4 sprigs of rosemary and 4 of thyme and roughly chop. Add all but 1 tablespoon of the chopped rosemary and thyme to the apple mixture. Sprinkle with salt, pepper, and 2 tablespoons of olive oil. Toss well; move the mixture to the edges of the pan.

Step 3 Remove giblets from chicken and pat chicken dry with paper towels. At the neck end, gently pull the skin away from the flesh to create a pocket. Insert 4 sprigs each of rosemary and thyme, pushing the herbs well down into the breast.

Step 4 Place chicken in the center of the roasting pan, breast up. Insert a few pieces of apple and onion inside the cavity of the bird. Generously season the cavity with salt and pepper. Rub the remaining 1 tablespoon olive oil on the chicken. Sprinkle with the remaining 1 tablespoon chopped herbs.

20 Step 5 Roast the chicken for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 170 degrees. Remove the bird from the roasting pan and set in a warm place for 10 minutes. Return the vegetables to the oven. Continue cooking for 10 minutes while the bird rests.

Step 6 Carve the breast meat off the bird. Cut off the whole legs, then separate the legs from the thighs. Carve the meat off the thighs.

21 PAPRIKAS CHICKEN (Gyongy)

(for a large amount) 2-3 lbs of chicken…cut up (we prefer breast) 4-5 large tomatoes 1 28 oz can tomatoes 2-3 tablespoons tomato paste (optional) Bacon 2 large onions 2 large green peppers (can add some jalapenos too) 3-4 red chili peppers (optional) Paprika (sweet) Cayenne Black pepper Salt (we do not salt anything…canned tomatoes and paste have salt) 2-3 tablespoons sour cream 1-2 teaspoons flour Heavy cream (optional…we do not add this) Olive oil (can mix with some butter)

Step 1 Dice bacon small and saute in a large, heavy casserole pot for a few minutes. Add a little olive oil and butter if needed.

Step 2 Chop up onions and add to pot, cooking on low for at least a half hour (slow cooking the onions gets more flavor out of them…do not brown or caramelize). Add red chilis. Add paprika liberally. Add cayenne carefully. Add black pepper to taste.

Step 3 Cut up chicken in chunks and add to pot. Cook chicken half way and remove from pot.

22 Step 4 Blanche tomatoes in boiling water. Remove skin and seeds. Reserve any liquid to add to the pot. Chop up tomatoes and add to pot. Fresh tomatoes are best but canned tomatoes can be added in order to make more sauce. Add tomato paste if desired. Cook for 10-15 minutes until sauce is well integrated.

Step 5 Slice green peppers, removing seeds and add to pot. Cook a little longer.

Step 6 In a small bowl add a little water to the flour stirring to make it smooth like peanut butter. Add a little more water stirring to make it smooth like mustard and a little more water stirring to make it more liquid. Pour in pot and stir well.

Step 7 Add chicken again. Cook for a few minutes on low heat. Add sour cream, stir well and serve.

23 JUDY’S CILANTRO CHILI CHICKEN ( Judy)

am happy to contribute two of our favorites. Both are recipes using fresh I chicken thighs. (They taste even better if you get the chicken on sale!) I hope you enjoy them.

4 fresh chicken thighs 1 bunch fresh cilantro 1 small can of diced mild chilies 1 (15oz) can of whole kernel corn – no salt added Original Spike seasoning (with the red cap) Granulated garlic High-temperature-safe cooking oil

Step 1 Skin, rinse, and pat dry the chicken. Rinse and chop the cilantro. Drain the water from the can of corn.

Step 2 Heat a large skillet (I use All-Clad) on a stove-top burner. When hot, add enough oil to coat the bottom of the pan.

Step 3 Sprinkle one side of each chicken thigh with Original Spike and granulated garlic. When the oil is hot, place the chicken thighs seasoned-side down in the pan. Sprinkle the top of the chicken thighs with same. When the first side is browned, turn over the thighs.

Step 4 Distribute the diced chilies (including liquid) evenly over the thighs. Distribute the corn (sans liquid) over the thighs and between. Sprinkle the chopped cilantro over the thighs. Cover tightly and simmer over low to medium-low heat for 15 minutes.

Serve.

24 JUDY’S CILANTRO GINGER CHICKEN ( Judy)

4 fresh chicken thighs 1 bunch fresh cilantro 1 large thumb-size finger of fresh raw ginger root 2 large cloves of fresh garlic Original Spike seasoning (with the red cap) Granulated garlic (optional) High-temperature-safe cooking oil

Step 1 Skin, rinse, and pat dry the chicken. Rinse and chop the cilantro. Peel and thin- slice the ginger. Peel and thin-slice the garlic.

Step 2 Heat a large skillet (I use All-Clad) on a stove-top burner. When hot, add enough oil to coat the bottom of the pan.

Step 3 Sprinkle one side of each chicken thigh with Original Spike and (optional) granulated garlic. When the oil is hot, place the chicken thighs seasoned-side down in the pan. Sprinkle the top of the chicken thighs with same. When the first side is browned, turn over the thighs.

Step 4 Distribute the slices of garlic and ginger root evenly over the thighs. Sprinkle the chopped cilantro over the thighs. Cover tightly and simmer over low to medium- low heat for 15 minutes.

Serve.

25 EASY BALSAMIC CHICKEN DINNER (Shari)

Prep Time: 10 minutes Total Time: 20 minutes Serves: any number you want!

Chicken, appropriate amount of chicken breasts or chicken thighs* Olive oil, 1-2 tablespoons Grated garlic, your choice of quantity Salt & pepper to taste Light balsamic salad dressing, about ½ cup for 4 servings Cherub tomatoes, your choice of quantity Balsamic reduction Fresh snipped basil, for a pretty (and delicious) presentation of the dish

Step 1 Sprinkle salt and pepper to taste on both sides of chicken pieces.

Step 2 In large skillet over medium heat, cook grated garlic in oil just until it releases some aroma. Add chicken pieces and brown and cook until done (10-30 minutes depending on type of chicken pieces).

26 Step 3 Meanwhile, halve the Cherub tomatoes into a large measuring cup. Pour a little Balsamic salad dressing over the tomatoes and stir to “marinate”.

Step 4 Once chicken is done, pour the remaining Balsamic salad dressing over the chicken and add the “marinated” tomatoes. Reduce heat to low and cover.

Step 5 After tomatoes have softened a bit (1-2 minutes), remove chicken to a platter (or individual plates), drizzle Balsamic Reduction over the chicken breasts, spoon the tomatoes and Balsamic dressing over the chicken and sprinkle snipped basil over all.

Serve with pasta or brown rice.

Notes: 1) This dish is very simple but is elegant enough to serve to company. 2) I have used thin slice chicken breasts, whole chicken breasts, and chicken thighs. Just adjust the cooking time to be sure they are done.

27 AIR FRYER TURKEY TENDERLOIN STRIPS WITH SAGE (Maria)

have been cooking a lot. I’ve chopped more garlic and onions than I ever I dreamed of! I have grown to appreciate simple meal preparation with just a few ingredients since we have been eating almost exclusively at home. I am also trying to do intermittent fasting on a 16:8 schedule so I need to get dinner prepared quickly. As a result, I have come up with several dishes that are quick and taste delicious. I am including two recipes that are simple to make and require only a few ingredients. (Also see Gemelli with Sundried Tomatoes and Goat Cheese.)

Makes four servings. Approximately 120 calories.

One pound of turkey tenderloin slightly frozen Two tablespoons of ground sage Avocado oil cooking spray Salt and pepper

Step 1 Preheat an Air Fryer to 360 for more tender turkey tenders or 400 for more crispy tenders.

Step 2 When turkey is just slightly frozen, cut into strips as if preparing fajitas.

Step 3 Spray a glass bowl with avocado oil cooking spray. Put the turkey strips in the bowl. Add the seasoning (salt, pepper and sage). With a gloved hand swirl the tenders around the bowl until they are evenly coated. Add more sage if needed. (You can use bare hands but since COVID I bought plastic gloves for food prep.)

Step 4 Cook the tenderloins in the air fryer in two batches. 15 minutes at 360 for more tender tenders or 9 minutes at 400 for more crispy tenders.

Note: You could bake these as well. Serve with a side of green beans and a half cup of mashed sweet potatoes for a preview of Thanksgiving!

28 TURKEY CHILI (Susan)

his chili is the ultimate one-pot meal. It is a breeze to make and satisfying to Teat. This one is all white — with white beans, turkey and white hominy — with hints of green from flavorful poblano peppers. Kids like it too!

1 tablespoon canola oil 1 medium onion, diced 2 stalks celery, diced 1 medium poblano peppers, seeded, white ribs removed and finely diced 1 clove garlic, minced 1 teaspoon ground cumin ½ teaspoon ground coriander 1/4 teaspoon cayenne pepper, plus more to taste 1 pound ground white-meat turkey 3 - 15.5 ounce cans white beans (such as cannelloni preferably low sodium, drained and rinsed 3 cups low sodium chicken broth ¾ teaspoon dried oregano 1 15.5 ounce can hominy, drained and rinsed ¾ teaspoon salt, plus ore to taste 1.4 cup reduced far sour cream 2 tablespoons chopped fresh cilantro Lime wedges Step 1 Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery and poblano peppers and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic cumin, coriander and 1.4 teaspoon of cayenne and cook, stirring, until fragrant, about 30 seconds. Step 2 Add the ground turkey and cook breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered and stirring occasionally for 25 minutes.

29 CHICKEN WITH SHALLOTS AND WINE (Mary Lou)

wesomely delicious chicken dinner with shallots, mustard and flavorful AtoZ APinot Gris wine! 8 bone-in, skin-on chicken thighs (I used boneless chicken breasts) 2 tablespoons all-purpose or gluten free flour 1 tablespoon kosher salt 1 tablespoon black pepper 2 tablespoons unsalted butter 12 to 15 whole medium shallots, peeled 2 cups white wine (AtoZ Pinot Gris was perfect here!!) 2 tablespoons Dijon mustard 2 tarragon sprigs 2 cups cherry tomatoes, halved (I used diced heirloom tomatoes)

Step 1 Pat the chicken thighs (or breasts) very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken. Step 2 Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.

30 Step 3 Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs (or breasts). Cover the pot, turn the heat to low and simmer for 30 minutes. Step 4 Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately. I discovered this recipe in the NYTimes and according to the many comments, everyone LOVES it! I agree…

31 SALADS QUICK, REFRESHING CHICKEN SPINACH SALAD (Shari)

shared this salad with a friend at an assisted living facility in Walnut Creek. She I liked it so much that I gave her the recipe, which she shared with their chef. Now this salad has become a favorite of the residents and is on the weekly menu rotation!

Prep Time: 20 minutes Serves: 2-3 as main dish

5 ounce package baby spinach (remove any long stems) Salt and pepper – a little sprinkle of each over the spinach leaves Shredded chicken – about 6-8 ounces; try to get from the deli section of the market Sliced red onion to taste 11 ounce can Mandarin oranges (can also add fresh blueberries, dried cranberries, or fresh raspberries, or any combination) Walnut pieces – throw in a handful. Can also use sliced almonds Wonton strips – about half of a package (usually found in the produce section)

Step 1 In a large salad bowl, pour in baby spinach leaves; search and remove any long stems on the leaves. Lightly sprinkle with salt and pepper – toss lightly. Add shredded chicken. Step 3 Slice or dice red onion, based on your preference and sprinkle around the bowl. Step 4 Drain mandarin oranges and sprinkle over spinach and chicken. Add any other fruit as noted above. Throw in a handful of walnut pieces or almonds – amount based on your taste (I like a lot!). Sprinkle Wonton strips over all. Step 5 Toss with Newman’s Own Light Sesame Ginger dressing (or similar). Garnish with a few extra wonton strips. Note: The preparation time is really very short; it is the searching and removing the stems that takes an extra few minutes, but I don’t like long stems in my salad!

33 SALADE NICOISE (Gail)

his salad is one of our regular meals – and we dive into it every time. During Tthe beginning of Covid, I wasn’t heading over to the grocery store for missing ingredients that seemed essential before, and found that just about everything can be substituted, or left out if it’s not around. We’ve even used canned tuna, which was unthinkable before.

Small new (or red) potatoes, about l pound, well scrubbed 1/2 pound green beans, cooked 2-3 very ripe Italian plum tomatoes, washed and quartered 1/2 small purple onion, peeled and thinly sliced 1/4 cup nicoise olives 1/4 cup chopped italian parsley (I used cilantro) Pinch of salt 1/2 teaspoon freshly ground black pepper 1/2 cup dressing (see vinagrette below) 3 hard cooked eggs, shelled and quartered 1/2 lb fresh tuna (I’ve used tombo, yellow fin, Ahi) Sprig of rosemary 1 ounce anchovy fillets (optional - I hate them!) Lettuce – I prefer red leaf, but any will do

34 Vinaigrette 1 tablespoon dijon 4 tablespoon red wine vinegar (I used white wine vinegar) 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon pepper Minced parsley and / or snipped chives (if you have it) 1/2 cup olive oil

Step 1 Whisk together the vinagrette.

Step 2 Steam potatoes until done, but firm, about 10 minutes. When cool enough to handle, quarter the potatoes and transfer them to a large bowl. Steam green beans about 3 minutes – cooked but firm. Cook eggs to hard boiled – about 11 minutes after boiling.

Step 3 Add green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper to the potatoes. Pour 1/4 cup of the vinaigrette over vegetables and toss gently but well.

Step 4 Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, add rosemary sprigs and tuna steaks and sear, about 2 minutes per side for medium-rare (but depends on the thickness of the fish). Remove from the pan and dice the tuna into 1-inch pieces.

Step 5 Create bed of lettuce on large serving platter. Arrange veggie mixture on top of lettuce. Arrange the hard-cooked egg quarters around the edge of the platter. Add tuna over top of salad. Drizzle with additional vinaigrette and serve at room temp.

35 CELERY, APPLE, FENNEL SALAD (Chuck)

his is an easy salad, bright flavors and crunchy, quick prep. Good with any- Tthing but we make it a lot with tacos or other Mexican food as it provides a good texture and flavor counterpoint. I think we pulled it off Epicurious but I also think it might have originally been a Bon Appétit recipe. We use Granny Smith apples in this.

3 tablespoons extra-virgin olive oil 2 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons coarsely chopped fresh tarragon 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds 1 firm, crisp apple (Pink Lady, Gala or Granny Smith), julienned Kosher salt and freshly ground black pepper

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

36 ROASTED BROCCOLI, SWEET POTATO, CHICKPEA SALAD ( Jay)

am not an automatic fan of everything chickpea ­– in fact, you could call me a I chickpea skeptic – but, one night early in the shutdown, I didn’t want to spend a lot of time on dinner, we had the ingredients (the only beans we had were in a can of chickpeas), and I thought maybe, just maybe, the garlic-dill sauce would pull it all together. And it worked! My notes say, “It was great!”. (From Minimalist Baker) VEGETABLES 1 large sweet potato (or sub two small per 1 large), organic when possible 1 medium head broccoli (torn, chopped into large bite size pieces), organic when possible 2 tablespoon olive, grape seed or melted coconut oil 1 healthy pinch each salt and black pepper 1 teaspoon dried dill (optional), or sub 2 tsp fresh dill per 1 tsp dried 1 medium red bell pepper (thinly sliced), leave raw or roast with broccoli CHICKPEAS 1 15-ounce can chickpeas (drained, rinsed, thoroughly dried) 1 tablespoon olive or grape seed oil 1 tablespoon tandoori masala spice* 1 teaspoon coconut sugar 1 healthy pinch sea salt 1 pinch cayenne pepper or red pepper flake (optional)

37 GARLIC DILL SAUCE 1/3 cup hummus 3 large cloves garlic, minced 1 teaspoon dried dill (or substitue 2 tsp fresh dill per 1 tsp dried) 2 tablespoon lemon juice Water (to thin) Step 1 Preheat oven to 375 degrees F (190 C) and line two (amount as original recipe is written —adjust if increasing batch size) baking sheets with parchment paper (or grease lightly). Step 2 Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine. Step 3 Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer. Step 4 Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside. Step 5 While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside. Step 6 To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side. Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture. Notes: Tandoori masala is an Indian seasoning blend. I typically buy it from Whole Foods (Whole Foods brand). But you can easily make your own by mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.

38 PINK GRAPEFRUIT AND AVOCADO SALAD (Alice)

Serves 4

1 sliced fresh avocado 2 sectioned and peeled pink grapefruits 1 head of Boston lettuce Olive oil Lemon juice Salt Pepper Fresh basil

Step 1 Wash and dry lettuce and place in bowl. Add in avocado and pink grapefruits.

Step 2 Chop fresh basil and add to salad, per your taste preferences.

Step 3 Drizzle salad with as little or as much olive oil and lemon juice as you like. Salt and pepper to taste.

Alternatives: Create a pink grapefruit zest dressing. Zest the grapefruit and whisk together with lemon juice or olive oil. For extra nutritional value, top with pomegranate seeds. To give the salad a crunch, toss in some toasted nuts.

39 VEGGIES & SIDES

Gary Fishman, photo Yountville circa 2005 CAULIFLOWER STEAKS WITH ROMESCO SAUCE (Gail)

hat makes this recipe special is the Romesco Sauce, which is amazing. WThe recipe makes extra sauce so save it for vegetables, sandwiches, almost anything. I serve this with a simple side salad and a grain, like rice or quinoa. (found at loveandlemons.com)

Serves: serves 2 Steaks: 2x 1-inch thick cauliflower “steaks” from 1 medium cauliflower 1 tablespoon sunflower oil (or other high-heat oil) Sea salt and freshly ground black pepper 2 tablespoons chopped parsley 2 tablespoons pine nuts, toasted 1 tablespoon golden raisins ½ teaspoon lemon zest Romesco Sauce: (this makes extra) 2 roasted red bells peppers, fresh or from a jar 2 tablespoons tomato paste 3 tablespoons water 2 tablespoons red wine vinegar ¼ cup toasted hazelnuts ¼ cup blanched almonds 2 garlic cloves

41 1 teaspoon sweet paprika ¼ cup extra-virgin olive oil, more to taste Sea salt and freshly ground black pepper

Step 1 Make the Romesco Sauce: In a blender, combine the red peppers, tomato paste, water, vinegar, chickpeas, hazelnuts, almonds, garlic, paprika, olive oil, and a pinch of salt and pepper. Blend until smooth. Season to taste. Step 2 Preheat the oven to 400°F. Cut two 1-inch thick slices (or more depending on the size of the cauliflower) from the cauliflower, keeping the core intact. Heat the oil in a large cast iron pan. Place the cauliflower steaks into the pan and gently press them down. Lightly brush the top of the steaks with a little more oil, and season with salt and pepper. Sear for 2 minutes per side, or until golden brown, then transfer to the oven and roast for 15 minutes or until the cauliflower is tender but firm. Step 3 Spread two plates with romesco sauce and top each with a cauliflower steak. Sprinkle with the chopped parsley, pine nuts, golden raisins, and lemon zest. Season with salt and pepper to taste. Store extra romesco sauce in the fridge for up to a week. Slather it on sandwiches or use as a veggie dip.

Photo credit: loveandlemons.com

42 PEAS WITH BACON, KABOCHA SQUASH & ROMANO CHEESE (Peggy)

Serves 2

1 strip thick sliced bacon - diced 1/4 small onion 2 large cloves garlic - minced 2 mushrooms - sliced 1/2 teaspoon butter Thick slice of kabocha squash - cut into 3/4” cubes 2 cups sugar peas Sage – optional

Step 1 Saute bacon until half done. Add onion and garlic and continue cooking. Add sliced mushrooms. Sprinkle with sage if desired. Step 2 Meanwhile microwave squash less than 1 1/2 minutes until barely tender, and add to pan. Swish in butter. Step 3 Microwave peas 1 1/2 minutes until al dente and add to pan. Step 4 Mix all ingredients and saute together on low heat for 1-2 minute to blend flavors. Step 5 Serve with generous amount of grated shredded cheese.

43 CHEESY, SPICY BLACK BEAN BAKE (Martha)

have a subscription to New York Times Cooking App. One night when the cup- I boards were pretty bare but I had many cans of black beans this was easy to put together and comforting.

Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Yield: 4 servings Time: 15 minutes

3 tablespoons extra-virgin olive oil 5 garlic cloves, peeled and sliced ¼ cup tomato paste 1 ½ teaspoons smoked paprika ¼ teaspoon red-pepper flakes 1 teaspoon ground cumin 2 (14-ounce) cans black beans, drained and rinsed ½ cup boiling water Kosher salt and black pepper

44 1 ½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Step 1 Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Step 2 Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

(Photo credit: Christopher Testani for The New York Times. Food Stylist: Simon Andrews.)

45 HEIRLOOM BEAN POTATO CASSOULET ( Jay)

ust about any Fine Cooking recipe I’ve ever looked at has a gazillion steps, Jbut – when we were a little deeper into the shutdown and I couldn’t motivate myself to do much except think about food – I took this on. The hype at the top of the recipe – “deeply developed flavors and aromas that satisfy and entice,” e.g. – turns out to be completely, deliciously true. I made the whole “serves 8” batch, and Marcia and I dined (and lunched) on it happily for days. When this plague is past us, I am reprising this one for a dinner party. (From Suzanne Cupps, Fine Cooking)

Servings: 8 Vegan

With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.

1 lb. dried beans, preferably yellow eye or cranberry, picked over, rinsed, and drained 2 large sweet potatoes, peeled and cut into medium dice (about 5-1/2 cups) 3 large russet potatoes, peeled and cut into medium dice (about 3-1/2 cups) 3/4 cup plus 2 tablespoons. olive oil Kosher salt and freshly ground black pepper 1 bunch kale (about 1 lb), stems removed, leaves and stems cut into 1-inch pieces

46 2 medium white onions, diced (about 3 cups) 4 cups plus 3 tablespoons vegetable stock or broth; more as needed 2 medium shallots, minced (about 1/3 cup) 3 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 tablespoons pickled jalapeños (or sweet pickled peppers), finely chopped; more for serving 1 cup plain panko 1/2 cup chopped fresh flat-leaf parsley

Step 1 Put the beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, cover, remove from the heat, and let soak for 1 hour. (Alternatively, soak the beans refrigerated in ample water overnight.) Drain the water from the beans, cover with fresh water by 2 inches, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until tender, about 30 minutes.

Step 2 Position a rack in the center of the oven and heat to 400°F.

Step 3 Put the sweet and russet potatoes in a large bowl and toss with 2 Tbs. of the oil, 2 tsp. salt, and 1/4 tsp. black pepper. Spread in a single layer on a rimmed baking sheet, and roast until slightly tender and just beginning to brown, about 15 minutes.

Step 4 Meanwhile, heat 2 Tbs. of the oil in a large skillet over medium-high heat. Cook the kale, stirring and adding it in batches as the leaves begin to wilt, about 6 minutes. Season with 1/2 tsp. of salt. Transfer to a bowl.

Step 5 Heat 2 Tbs. of the remaining olive oil in the skillet over low heat. Add the onion and cook, stirring occasionally, until tender, 10 to 15 minutes. Transfer the cooked onion to a blender with 3 Tbs. of the vegetable stock, and process until smooth. Turn the oven down to 350°F.

47 Step 6 Heat 6 Tbs. of the oil in a 4-quart Dutch oven over medium heat. Add the shallots and cook, stirring, until lightly browned, about 3 minutes. Add the beans and the remaining 4 cups stock, and bring to a simmer over medium-high heat. Stir in the butter and the onion purée. Cover the pot and bake until the beans soak up some of the liquid and become more tender, about 30 minutes.

Step 7 Remove the pot from the oven, and stir in the roasted potatoes, kale, lemon juice, and jalapeños. Season to taste with salt and pepper. Return to the oven and bake until the beans have absorbed most of the liquid and a crust has formed on top, 45 to 60 minutes.

Step 8 Toss the panko with the remaining 2 Tbs. oil, 2 Tbs. of the parsley, 1/4 tsp. salt, and 1/4 tsp. pepper. Toast in a large skillet over medium-high heat, stirring frequently, until golden, about 3 minutes.

Step 9 Sprinkle the top of the cassoulet with the remaining parsley, top with the panko, return to the oven, and bake until browned, about 10 minutes. Let rest for about 30 minutes before serving.

Tip: wMake-Ahead: You can prepare the beans, roast the potatoes, purée the onion, and sauté the kale, and refrigerate each separately in covered containers up to two days before assembling, baking, and serving. Warm each component, or allow to come to room temperature, before assembling and baking the cassoulet.

Photo Credit: Scott Phillips, Fine Cooking

48 CRISPY POTATO KUGEL (Susan)

verything Fits Like a Dream. At its core, kugel is a casserole. It comes in both Esavory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke. The potatoes are shredded, not sliced; there are eggs but no flour; and it got crispy edges and a creamy interior. Sounds dreamy, doesn’t it?

8-10 servings

4 pounds russet potatoes (about 5-7 potatoes) peeled 1 large yellow onion 6 large eggs 10 tablespoons chicken fat, melted, or use vegetable oil Kosher salt and freshly ground black pepper ½ cup finely chopped onions or chives for serving Flaky sea salt for serving

Step 1 Heat oven to 425 degrees. Using a box grader or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).

49 Step 2 Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl. (You can use that same bowl, just make sure it is drained and dry!) For added insurance, you can also do this with cheesecloth or a porous kitchen towel if you like.

Step 3 Add eggs and 6 Tablespoons chicken fat to the potatoes and season with salt and plenty of pepper, mixing well. Heat another 2 Tablespoons of fat in a 9 or 10-inch cast iron skillet over medium high. (This recipe will work in a 9 or 10-inch skillet but the kugel will be slightly taller in a 9 inch). Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy!)

Step 4 Cook the potatoes, rotating the skillet occasionally to promote even browning until it is golden brown on the edges and up the sides. 10-12 minutes.

Step 5 Drizzle the top of the potatoes with the remaining 2 Tablespoons of fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy and the potatoes are completely and totally tender and cooked through—45-50 minutes.

Step 6 Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Note: If you do not have chicken fat and are not keeping kosher, melted butter is a great substitute. Otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited list of this recipe, you really do need the rest of the ingredients.

50 BAKED STUFFED TRICOLORED BELL PEPPERS (Nora)

6 fresh whole bell peppers (red, yellow, orange – cleaned and ready to be stuffed) Create Your Stuffing: 2 cups chopped portobella mushrooms 3 chopped celery stalks 3 chopped carrots 1 diced onion 1 teaspoon minced garlic 1/8 teaspoon cayenne pepper (optional) ½ teaspoon salt 1/2 teaspoon chopped herbs (each of basil, parsley, oregano) 1/3 cup grated parmesan cheese (optional) 1/8 teaspoon cayenne pepper (optional) 1/3 cup tomato sauce 5 cups cooked brown or white rice Step 1 Mix all ingredients together and stuff the hollow peppers. Step 2 Place 1 cup of tomato sauce in bottom of deep dish with stuffed peppers. Add more tomato sauce on top. Step 3 Cover and Bake at 350 degrees for about an hour until done.

51 MID-SUMMER PEARL COUSCOUS ( Jenny)

2 cups Bob’s Red Mills pearl couscous 1 tablespoon unsalted butter 1 teaspoon sea salt 2 cups water 1/2 cup dried chef’s blend mushrooms 3/4 cups water 1 tablespoon unsalted butter 4 small red salad tomatoes 2 medium yellow heirloom tomatoes 1/4 cup sliced pitted kalamata olives 1 cucumber 1/2 cup white vinegar 1 teaspoon salt 1 tablespoon honey 1/4 cup water 2 ripe avocados 1/2 fresh lemon 1/2 teaspoon oregano 1/2 teaspoon red pepper flakes 1/4 teaspoon fresh cracked black pepper 1/2 cup fresh grated parmesan 1/2 cup feta cheese 1/2 cup fresh chopped garden herbs (basil, dill, parsley, cilantro, tarragon, chives — whatever you have on hand)

52 Step 1 Place dried mushrooms in a bowl with 3/4 cup water and set aside. Separately, boil 2 cups water.

Step 2 Put 1 tbsp butter in a small saucepan over medium heat. When it begins to melt, add dry couscous and stir to coat with butter. Toast couscous in butter, stirring often to prevent burning, until butter is browned and some couscous pearls are toasted (5 - 7 minutes). Remove from heat.

Step 3 Drain mushrooms, but you will want to keep the flavorful soaking liquid. Blend mushroom soaking liquid with the 2 cups boiled water. Add 1 tbsp salt to this water blend, and pour this water blend into the saucepan with the couscous. Place couscous pan back on the stove over medium heat. When water begins to boil, cover pan and turn stove to lowest heat setting. Simmer for 15 minutes, then stir and remove from heat.

Step 4 While couscous is simmering, prepare your vegetables. You can really use any vegetables or meats that you’d like — I used the vegetables that were available in my garden. Chop salad tomatoes into 8 small pieces; chop heirloom tomatoes into large cubes; chop cucumbers and soak in brine (vinegar, salt, honey, water); chop avocados into medium sized cubes and squeeze the lemon over. Sautee the rehydrated mushrooms in butter over medium heat until they are slightly browned and crispy.

Step 5 By now, the couscous should be lukewarm or cool. Transfer the couscous from the pan into a large bowl. Mix oregano, red pepper, black pepper and half of your parmesan cheese into the couscous. Add olives, tomatoes, cucumbers (with some of the brine), mushrooms, fresh herbs, and mix well. Add avocados and feta, and mix gently. Sprinkle over the remaining parmesan cheese and garnish with any leftover herbs.

Enjoy!

53 SOUTHWEST VEGGIE BURGER (Susan)

et your vitamin-packed vegetables, fiber-rich whole grains, and high-protein Gbeans, all in one tasty round package. This baked veggie burger makes a delicious lunch over a bed of lettuce or other fresh salad greens, with no need for a bun. Smoky Chipolte Sauce is a great topping. The mixture can be made several days in advance and refrigerated until needed. The unbaked burgers can also be frozen. Let thaw before baking as directed.

Vegan

3/4 cup uncooked short grain brown rice 3 tablespoons flax meal 2 cups low-sodium vegetable broth, divided, plus more as needed 1 1/2 cup sweet potato peeled and diced 1 cup onion chopped 1 tablespoon garlic, minced 1 1/2 teaspoons smoked paprika, divided 1 1/2 teaspoons ground cumin 1 tablespoon lime juice plus more to taste 1/4 teaspoon fine sea salt 3 cups kale, finely chopped 1 1/2 cups cooked black beans or one 15 oz can no salt added black beans, rinsed and drained 1/3 cup cilantro, chopped 1 small head lettuce for serving 1 small red onion, sliced for serving Sweet Chipolte Sauce (see next recipe)

54 Step 1 Cook rice according to package instructions. Measure out 1 1/2 cups cooked rice. Reserve any remaining rice for another use.

Step 2 Preheat oven to 350F. Line a baking sheet with parchment paper. In a small bowl, mix flax meal with 1/4 cup of the vegetable broth and set aside. (Mixture will form a gel as it sits.)

Step 3 In a medium, 12-inch saute pan over medium heat, combine sweet potato, onions, garlic, 3/4 teaspoon of the smoked paprika, 3/4 teaspoon of the cumin, 1 teaspoon of the lime juice, salt, and 1 1/2 cups of the vegetable broth. Cook, stirring frequently, until sweet potatoes are cooked through, onions are soft, and liquid has evaporated, about 12 to 15 minutes. If liquid evaporates before sweet potatoes are soft, add more vegetable broth as needed.

Step 4 Stir the kale and remaining 1/4 cup vegetable broth into the sweet potato mixture. Cook until kale is wilted and broth has evaporated, 2-3 minutes.

Step 5 Remove from heat. Transfer vegetable mixture to a large bowl and add cooked rice, flax mixture, black beans, and cilantro. Using a potato masher, mash ingredients thoroughly. Season with remaining 3/4 teaspoon cumin, 3/4 teaspoon smoked paprika, and 2 teaspoons lime juice.

Step 6 Divide mixture into six 1/2 cup portions and form each portion into a round patty, about 3 inches in diameter. Place on prepared baking sheet.

Step 7 Bake for approximately 10 minutes per side. Once baked, the burgers are delicate, so use care when flipping and when removing them from the baking sheet. Serve warm with tomato, red onion, lettuce and Smoky Chipolte Sauce (see next page), if desired.

55 SWEET CHIPOLTE SAUCE

his versatile, no-cook sauce ads punchy flavor to many dishes. It’s sweet, spicy Tand smoky and keeps well in the refrigerator.

1 cup roasted red peppers, drained 3/4 cup prunes, soft, pitted 1/3 cup hot water 1/4 cup roasted garlic puree (See Below) 2 tablepoons chipolte peppers in adobo sauce 2 tablespoons balsamic vinegar 1 tablespooon fresh lime juice 1 teaspoon fine sea salt

Using a food processor fitted with a metal blade, process all ingredients until smooth. Cover and refrigerate until serving.

Garlic Puree

Roasted garlic cloves pack a big flavor punch without the “bite” of raw garlic. They are easy to make at home, with no added oil. To make this recipe even easier, you can start with pre-peeled garlic cloves from the supermarket. Roasted garlic puree can be frozen in ice-cube trays and stored in the freezer until needed.

1 1/2 cups (8 oz) whole garlic cloves peeled 1/3 cup +plus 2 tablespoons if making puree water

Step 1 Preheat oven to 375°F.

Step 2 Spread garlic cloves over baking pan. Cut any large cloves in half to ensure even cooking. Add water. Cover garlic loosely with parchment paper.

56 Step 3 Roast garlic until largest cloves are soft enough to mash easily, and cloves have a light yellow to golden color. Start checking after 35 minutes; continue roasting garlic up to 15 more minutes if necessary, being careful not to let the cloves brown or burn. Add more water if the bottom of the pan is too dry. Ultimately, all the water will evaporate as the cloves appear golden brown.

Step 4 Remove the garlic from the oven. Let cool, then refrigerate until needed.

Step 5 To make roasted garlic puree, mash cloves thoroughly with a fork or blend in a food processor, adding up to 2 tablespoons of water as necessary to make a smooth puree. This recipe will make 2/3 cup puree.

Step 6 For long storage, freeze roasted garlic puree in ice cube trays

57 BRUSSELS SPROUTS WITH MAPLE SYRUP (Alice)

Fresh Brussels sprouts, removed from stalk Vegetable oil Maple syrup

Step 1 Preheat oven to 350.

Step 2 Coat Brussels sprouts in oil and place on baking sheet. Bake in oven for 15 minutes.

Step 3 Remove from oven and drizzle maple syrup over sprouts. Toss lightly. Return to oven and bake for another 5 minutes.

58 SOUP HOT AND SOUR SOUP WITH MUSHROOMS, CABBAGE AND RICE (Susan)

made this soup when I Googled the ingredients which I had on hand. It’s far I more delicious than you would expect, light but very tasty. One warning: if you make it according to the recipe with the jasmine rice cooked in the soup, the soup is only good for the day you make it, after which the rice becomes too soggy to be good. Make the rice separately and add it just as you eat a bowl of soup. (Originally published December 2008 by The Kitchen.)

YIELD Makes 8 to 10 (1-cup) servings 1 tablespoon canola oil 4 ounces cremini or shiitake mushroom caps, thinly sliced 1 to 3 jalapeño peppers, finely diced 6 cloves garlic, minced 3-inch piece ginger, grated (or 1 tablespoon ginger puree) 1 to 3 limes, zested and juiced 8 cups chicken broth (or turkey or vegetable) 1/2 cup jasmine rice 2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve 1/2 small head green cabbage, cut in half and shaved thin Chili garlic sauce or kimchi, to serve

Step 1 Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened. Step 2 Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

60 ROBERTO, THE SOUP (Gail)

his is my favorite hearty soup. I’m a plant-based eater (...at least 95%!), so I Tmake it with Field Roast Italian Sausage that adds a nice fennel flavor to the mix. I’m sure it’s fabulous with any good Italian sausage for meat eaters. If you Google “Roberto the Soup” you will get Helen Rosner’s lively story about the gen- esis of this recipe. About once every six weeks I have a ‘soup Sunday’ where I make a couple of different recipes to stock up my freezer. This one is usually included! (Helen Rosner of the New Yorker.)

Olive oil 1 baseball-size onion, if you have one 2-4 cloves garlic (enough garlic to make up approximately the volume of your thumb) 1 lb. hot Italian sausage, or a well-seasoned vegetarian sausage 1 28-oz. can tomatoes (diced, crushed, or whole) 1 14-oz. can of beans of any type (kidney, great northern, garbanzo, etc.) or a similar quantity of cooked dried beans 4 cups stock of any sort, or a mix of 1 cup dry red or white wine and 3 cups water 1 bunch kale or any other green Salt Fresh-ground black pepper Hard, salty cheese, like Parmesan or pecorino One lemon Parsley, if you have any 61 Step 1 Gather all your ingredients, and get out a large soup pot with a lid, and a wooden spoon. If your sausage is in a casing, remove it from the casing, so it’s like a paste of ground meat with seasonings in it, which is mostly all that sausage is. If you’re using vegetarian sausage or casing-free sausage, chop it into small pieces. Peel the onion and chop it into small pieces. Peel the garlic and finely mince it.

Step 2 Put the olive oil and onions into the soup pot, and set it over medium heat. Add a pinch of salt (a pinch is about a quarter teaspoon) and stir. Slowly cook the onions until they start to become soft and translucent—this is usually about 4 minutes, but sometimes it takes as long as 7. Add the garlic and stir until you get hit with that nostalgic garlic-and-onion smell, about 1 minute. Raise the heat to medium-high and add the sausage to the pot. Stir, using your spoon to break up the sausage into pieces that could comfortably fit on a spoon. It’s better to overcook the sausage than to undercook it. For the best flavor, you want the pieces to begin to brown on the outside: they should look speckled with dark spots, like a leopard or a cute dog. This will take as long as 10 minutes. Be patient. You don’t have to stir constantly—just check on it every few minutes. (Note from Gail: I cook the vege sausage separately from the onions – until it’s just cooked, so it doesn’t dry out, since vege sausage doesn’t brown like meat. Then I add it along with step 3.

Step 3 While the sausage is cooking, open the can of tomatoes, and open and drain the can of beans. Get your broth ready, or if you’re using water with wine, get that ready. De-stem the kale and chop it into smaller-than-spoon-size pieces.

Step 4 When the sausage is starting to brown and looks and smells delicious, dump in the tomatoes (including all the liquid), the beans (it’s O.K. if there’s a little liquid left in the can and you add that, too), and the stock, and raise the heat to high in order to bring the whole thing to a simmer. (If you’ve used canned whole tomatoes, use your wooden spoon to break them into smaller pieces by violently crushing them against the side of the pot. You cannot over-crush the tomatoes.)

62 Step 5 Once the soup has reached a simmer, add the kale. The pot will look extremely full, but don’t worry—the kale will collapse like an empty wedding gown as soon as you start stirring it in, which you should do. Once all the greens are in the pot, put the lid on, turn the heat down to medium-low, and let the whole thing simmer for about 5 minutes—or even longer if you want to, or if you have other things going on. Use this time to grate some of the cheese into a bowl, which you can reuse later to eat soup out of. You don’t need a lot of cheese—maybe a quarter cup, but it’s up to you.

Step 6 Remove the lid from the pot and stir the greens into the soup. Taste the soup (use the wooden spoon; you’re less likely to burn your mouth) and consider how much salt and black pepper you think it needs. Then add half as much salt as you want to and twice as much pepper. Add a little more pepper. Dump in the shredded cheese and stir. Taste it again and see if you need more salt. (The secret is that the cheese has salt in it.)

Step 7 Ladle the soup, which is very hot, into individual bowls. Buy some time for it to cool down by cutting a lemon into wedges and squeezing a wedge of juice into each bowl. If any lemon seeds fall out into the bowls, gently fish them out. Don’t drop the spent wedges into the bowls like they’re glasses of iced tea. If you have extra cheese, you can sprinkle it on top, and if you have parsley and want to chop up some parsley and put it on top, it’ll be good, but it’s also pretty great without it.

63 COMPOST HEAP SOUP VEGETABLE STOCK (Sarah)

know, I know: do you really need a recipe for vegetable stock? Maybe not, but how I many of us actually make our own? I for one never did...not until March 2020, that is. We all responded to the Shelter-in-Place order in our own ways. While some of us scoured stores for suddenly essential items like flour, toilet paper and hand sanitizer, I discovered my frugal inner self. Trying to figure out how to “make do with less” and with what we had on hand was my Covid response. At about this same time, we started getting a weekly produce box. I had always had mixed feelings about produce boxes. On the one hand I like the idea of supporting local farmers and getting more veggies in my diet, but I also have struggled to keep up with them. (Don’t tell my mom, but there were even times that I tossed untouched vegetables into the compost bin to make room for new arrivals.) That was so pre-Covid! Nowadays, not even vegetable scraps get tossed! Not, that is, until they have made their way into the freezer, where I keep until I have a good enough assortment for my next batch of what my husband has affectionately named “compost heap soup”. Vegetable scraps. Some of my favorites: carrot tops; celery bottoms; leek, beet, chard, kale, parsley stems and stalks; garlic, onion and mushroom trimmings. If some veggies have a really strong flavor, you might want to to balance them out with other milder veggies. I tended to stay away from broccoli and other cruciferous vegetables. Salt Peppercorn Optional additions: Bay leaves Smashed clove of garlic or two or three, A quartered onion A smashed piece of ginger, some chili, and lemongrass can make for a good pho type base Cover your veggie scraps and flavorings with water in a large pot and bring to boil. Skim off foam and reduce heat to a simmer. Continue skimming until the stock starts to take on a nice color and taste. Strain with cheesecloth and use or freeze for future use.

64 CREAMY MUSHROOM SOUP (Susan)

t’s important to use Yukon Gold potatoes, as Russet potatoes can make this soup Igrainy. While white button mushrooms work well, feel free to experiment with other mushrooms, such as crimini, shitakes or portobellos. 2 cups yellow onions, peeled and chopped 1 1/2 tablespoons garlic, pressed or minced 1 lb mushrooms, sliced (7 cups) 1/2 cup dry marsala or dry sherry 2 tablespoons Bragg Liquid Aminos 2 teaspoons fresh thyme, chopped and divided 2 teaspoons fresh rosemary, chopped 4 cups mushroom broth 2 cups Yukon Gold potatoes chopped (1/2-inch) 1 cup unsweetened nondairy milk (like soy or almond) 2 tablespoons chives, chopped (optional garnish)

Step 1 In a medium, heavy-bottomed pot over high heat, combine onions, garlic, mushroons, marsala or sherry, liquid aminos, 3 teaspoons thyme, rosemary, and pepper. Bring to a boil, reduce heat to medium and cook, stirring occasionally, until onions are translucent and liquid is evaporated 10-15 minutes. Step 2 Add mushroom broth and potatoes and bring to a simmer over high heat. Reduce heat to medium and simmer until potatoes are soft, about 10 minutes. Step 3 Add nondairy milk and remaining 1 teaspoon thyme. Let simmer for 1-2 minutes. Remove from heat. Step 4 Pour half the soup (about 3 1/2 cups) into a blender. Start on slow speed and increase speed slowly; be careful as the mixture is hot. Blend until the soup is smooth. Add blended portion to the remaining soup, stir to combine and reheat if necessary. Taste for seasoning and serve warm with 1 teaspoon chives per serving, if using.

65 TOMATO-ZUCCHINI VEGETABLE SOUP (Nora)

This never lasts long enough to take a photo!

1 quart low sodium organic vegetable broth 1 - 29 oz can tomatoes, crushed or whole peeled 2 cups water 1 finely chopped onion – medium size ½ cup finely chopped carrot ½ cup finely chopped celery 1 teaspoon minced garlic 1 or 2 teaspoon salt, as desired 1/8 teaspoon cayenne pepper 1 teaspoon each – basil, oregano, thyme and parsley (fresh is best, but not necessary) ½ cup red wine (optional)

Step 1 Combine all in soup pot and simmer for about an hour until vegetables are tender.

Step 2 Then, add 1 cup diced zucchini. Simmer about 30 minutes or more until ready to serve.

66 CHILLED MINTED CUCUMBER HONEYDEW SOUP (Mary Lou)

he soup can be prepared in 45 minutes or less. The yield is 5 cups and serves 4. TIt is a rich, cool, delicious and filling soup! (Epicurious.com) 1 English cucumber 2 cups honeydew pieces 8 ounces plain non-fat yoghurt ¼ cup fresh mint leaves 2 tablespoons fresh lime juice Garnish with some mint leaves

Step 1 Cut cumber into 1-inch pieces.

Step 2 In a bowl combine cucumber, honeydew, yoghurt, mint leaves and lime juice.

Step 3 In a blender, puree the entire mixture in batches for 30 seconds. Then pour the mixture as pureed through a sieve into a bowl, and season soup with salt and pepper.

Step 4 Chill the soup, covered, for at least 2 hours and up to 6. Garnish with a spring of mint.

67 YELLOW BROTH (Mary)

elicious Yellow Broth Soup! Tastes yummy with Pumpkin Rolls or Butternut DSquash Bread.

2 tablespoons butter, softened 1 medium to large onion, finely chopped 1 celery stalk, finely chopped 1 large carrot, finely chopped 1/4 cup flour 4 cup chicken stock 1/4 cup steel cut oats 1/2 cup chopped spinach 2 tablespoons cream Salt & pepper to taste

Step 1 Melt the butter in a large saucepan. Add the onion, carrot and celery and cook on med-high for about 2 minutes, until the onion is soft.

Step 2 Lower the heat to med-low. Stir in the flour and cook gently for another minute – stir constantly so the flour doesn’t burn. Pour in chicken stock, bring to a boil and cover. Reduce heat and simmer for 30 minutes, until vegetables are tender.

Step 3 Add the spinach (frozen or fresh) Stir in oatmeal and cook for another 15-20 minutes, stirring occasionally. Stir in the cream and season to taste.

68 CHILLED GAZPACHO (Mary Lou)

So delicious on a hot summer day.

2 ½ pounds ripe red tomatoes (about 4 large or 9 small) 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks 1 small cucumber (½ pound), peeled and seeded 1 medium red bell pepper, cored and seeded ¼ cup fresh basil leaves, plus extra for garnish 1 large garlic clove, peeled ¼ cup extra-virgin olive oil 2 tablespoons sherry vinegar or red wine vinegar ¾ teaspoon fine sea salt Freshly ground black pepper

Step 1 To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.

69 Step 2 Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1″ chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide them between the blender and the serving bowl.

Step 3 To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.

Step 4 Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.

Step 5 Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours.

Before serving, taste, and add additional salt (I sometimes add another ¼ teaspoon) and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.

(Recipe from cookieandkate.com)

70 RICE & PASTA BRUSSELS SPROUT RISOTTO ( Jo)

t’s so delicious, hearty and rich. I’ve made it twice during quarantine – the first Itime when I was swooning my girlfriend a few months ago, and surprised her with this dish on a picnic dinner date. We dressed up real fancy, found a meadow, and enjoyed it as the sun set. (Yotam Ottolenghi, Plenty More)

2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped (1-½ cups) 2 large cloves garlic, crushed 2 tablespoons thyme leaves 2 lemons, rind shaved in long strips from one, finely grated zest from the other 1-½ cups Arborio or another risotto rice 18 oz trimmed brussels sprouts, 7 oz shredded and 11 oz quartered lengthwise Scant 1 cup dry white wine Scant 4 cups hot vegetable stock About 1 - 2/3 cups sunflower oil 1-½ cups coarsely grated Parmesan 2 oz Dolcelatte, broken into ¾ inch chunks 1/3 cup tarragon leaves, chopped 2 teaspoons lemon juice Salt and black pepper

Step 1 Place the butter and olive oil in a large sauté pan over medium-high heat. Add the onions and fry for 10 minutes, stirring occasionally, until soft and lightly caramelized.

72 Step 2 Add the garlic, thyme, and lemon rind strips and cook for a further 2 minutes. Add the rice and shredded sprouts and cook for another minute, stirring frequently. Pour in the wine and let it simmer for a minute before you start adding the stock, 1 teaspoon salt, and a good grind of pepper. Turn down the heat to medium and carry on adding the stock in ladlefuls, stirring often, until the rice is cooked but still retains a bite and all the stock is used up.

Step 3 White the rice is cooking, pour the sunflower oil into a separate large saucepan; it should rise ¾ inch up the sides. Place over high heat and, once the oil is very hot, use a slotted spoon to add a handful of the quartered sprouts. (Take care that they are completely dry before you add them; they will still splatter, so be careful.) Fry the sprouts for less than 1 minute, until golden and crispy, then transfer them to a plate lined with paper towels. Keep them somewhere warm while you fry the remaining sprouts.

Step 4 Add the Parmesan, Dolcelatte, tarragon, and half the fried sprouts to the cooked risotto and stir gently. Serve at once with the remaining sprouts spooned on top, followed by the grated lemon zest and the lemon juice.

73 GEMELLI WITH SUNDRIED TOMATOES and GOAT CHEESE (Maria)

Makes four servings. Approximately 350 calories per one cup serving.

1.5 cups of dried gemelli pasta 4 oz of sundried tomatoes in a jar with olive oil 6 oz of goat cheese Italian flat leaf parsley Salt Red pepper flakes (optional)

Step 1 Fill a small pot with water, add a dash of salt and a teaspoon of olive oil from jar of tomatoes and bring to a boil.

Step 2 Add pasta and set timer for nine minutes.

Step 3 Chop some parsley and set aside.

Step 4 In a fry pan, add tomatoes and goat cheese. Swirl the goat cheese in with the tomatoes until everything is creamy.

Step 5 When the pasta is done drain it in a colander then toss it in with the goat cheese and tomatoes. Make sure the pasta is well-coated with the goat cheese.

Step 6 Sprinkle with parsley and red pepper flakes as desired.

Note: You could add Kalamata olives, marinated artichoke hearts or a little pancetta if desired. Any pasta could work.

74 NO-STIRFRY LO MEIN OR RICE (Nora)

1 - 16 oz package of shredded cole slaw cabbage (angel hair or regular blend) 2 carrots and 2 celery stalks – chopped in food processor or by hand 2 or 3 sliced scallions Brown rice ramen noodles or rice Sauce Ingredients: 1 teaspoon minced garlic 2 oz teriyaki sauce 1 oz soy sauce 1 tablespoon orange juice

Step 1 Mix sauce ingredients in a small bowl.

Step 2 Mix vegetables together with the sauce in baking dish. Bake at 375 degrees for 15 – 20 mins until done.

Step 3 Cook brown rice ramen noodles or rice according to package instructions.

Step 4 Fold baked vegetables into cooked brown rice ramen noodles with a little sesame or avocado oil.

Serve with shrimp or tofu.

Note: This dish is also excellent using cooked brown or white rice in place of ramen noodles for “no stirfry rice.”

75 BRUNCH “DUTCH BABY” AKA GERMAN PANCAKE (Mary Catherine)

hen I was young I was not fond of this dish at all! But, my sisters Christine Wand Terry Lou both loved it. I have a new found appreciation for the tastes involved in this perfect brunch dish, particularly the lemon and sugar together for the sweet tart pucker. Versatile too!

Sunday mornings we would often attend mass at St. Augustine’s in Culver City with my Grandfather and Dad. Afterwards we would go to Dinah’s Restaurant on Sepulveda, where big tables for families were the norm. Chris and Terry would almost always order the Dutch Baby and it would always take the 20+ minutes to make. We all had to wait for our simple bacon and eggs while these showstoppers were baked. Lots of memories attached...aah.

EQUIPMENT: Dutch Oven either cast iron or covered enamel

2 tablespoons butter 3 large eggs 1/2 cup milk 1/2 cup all-purpose flour w1/2 teaspoon salt Fresh lemons – at serving Powdered sugar (icing sugar) – for dusting

77 Step 1 Preheat oven to 450F / 230C with Dutch Oven skillet in the oven.

Step 2 In a medium bowl, beat the eggs. Add in the milk and beat well.

Step 3 Slowly, add in the salt and the flour, while whisking steadily.

Step 4 Put butter into preheated Dutch Oven and let melt. Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes. The pancake will rise up the sides of the pan causing a bowl effect.

Step 5 Serve immediately. Traditionally topped with a generous squeeze of lemon juice and a sprinkle of powdered sugar. Alternatively you can serve with mixed fruit and yogurt or whipped cream.

78 NEW YORK STYLE BAGELS (Miles)

f you love bagels – these are the real deal – and surprisingly fun to make. Miles Imade them for Saturday brunch in Colorado last month, right out of the oven. Of course topped with smoked salmon, cream cheese, red onions and capers! (Miles’ mom, Gail) ­Joshua Weissman – YouTube

500g bread flour (about 3.5 cups) 23g white sugar (about 1.5 tablespoons) 10g instant dried yeast (about 1 tablespoon) 297g warm water @90 degrees Fahrenheit (about 320 ml) 6g salt (1.5 teaspoons)

Everything Bagel Seasoning: 2 tablespoons dried garlic flakes 2.5 tablespoons dried onion flakes 1.5 tablespoons white sesame seeds 1 tablespoon poppy seeds 1 tablespoon black sesame seeds 1/2 tablespoon flakey salt or kosher salt (ideally flakey)

For great video instructions go to: https://www.youtube.com/watch?v=W8j-ZUp7KD0&feature=youtu.be

Or search on YouTube for Joshua Weissman + New York Style Bagels!

79 ENGLISH MUFFIN, CANADIAN BACON AND EGG (Betsy)

have this for lunch almost every day (and would make a good I breakfast too!).

Take one slice of Niman Ranch Canadian Bacon (no other) and rub the fat from the bacon on a small frying pan. Cook the slice of bacon, along with one egg, in the frying pan for about 3.5 minutes (flipping the egg for the last 30 seconds). Stack bacon, then egg, on top of : 1/2 whole grain Thomas English muffin, toasted 1/4 ripe avocado mashed 1 tablespoon (approx) crumbled feta cheese. Salt lightly on top of cooked egg and eat.

80 DELICIOUS BREAKFAST FOOD (Shari)

he Pandemic seemed to open up a rich creative vein in the kitchen at the Tsame time as closing down the usual braking mechanisms that prevented overindulgence. Many jokes about gaining the Covid-19 weight went around and I definitely have been the bearer of some of them. About five so far with no end in sight — but since so few people are in sight these days, who cares! The usual vanity motivator has disappeared and now it’s all about comfort. Here are a couple of my favorite indulgences since March (also see Honey Skillet Cornbread on next page).

Pancakes, waffles, or French toast every Sunday dripping with real maple syrup!

Fun additions are: Berries Sautéed apples Bananas, cinnamon Ginger Walnuts Almond butter Cream cheese

...And this fall we’re going to try pumpkin puree in the batter. We haven’t added chocolate yet but in November we might.

81 HONEY SKILLET CORNBREAD (Shari)

o good with many meals, especially soups and stews. Here is my favorite recipe Sfrom Sally’s Baking Addiction — with my additions. 1/2 cup (115g) unsalted butter 1/3 cup (75g) honey 1 large egg, at room temperature 1 cup (240ml) buttermilk, at room temperature* 1 cup (120g) cornmeal 1 cup (125g) all-purpose flour (spoon & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup (175g) corn (fresh, frozen, or canned)* ADD IN’s: Gruyere cheese, rosemary, crushed red pepper, bacon or sausage (cooked)

Step 1 While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.

Step 2 Meanwhile, preheat oven to 400°F (204°C).

Step 3 Whisk the honey, egg, and buttermilk into the melted butter. Set aside.

Step 4 In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.

82 Step 5 Skillet should still be hot, but if not — heat the stove on low and warm it up for a minute or two. You want a hot skillet.

Step 6 Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.

Step 7 Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

83 SAUCES & CONDIMENTS

Peter Morenstein, Lemons, watercolor PRESERVED LEMON IN OLIVE OIL (Ingrid)

he most beloved staple in my Pandemonium cooking is preserved lemon. My Tfriend Sarah introduced me to preserved lemons, and I realize I’ve enjoyed their flavor in Moroccan and Middle Eastern food. Now I use them in almost everything! I add them to hummus, pasta, salads, vegetables, and sandwiches. I make them every week. Preserving them makes them soft, salty, and tangy.

Organic lemons Kosher sea salt Olive oil

Step 1 Cut the lemons in half both ways almost all the way through. Sprinkle each lemon with one tablespoon of kosher salt. Tightly fit the lemons, standing up, in a container (I use a glass Tupperware with a lid) and put it in a cool dark place for a week. Periodically shake the container so that the lemon juices get distributed.

Step 2 After a week, chop the lemons finely (take out any seeds), submerge in olive oil, and store in the refrigerator.

85 TOMATO PASTE ( Jenny)

pending more time at home has given us the unique opportunity to take on Ssome long-duration cooking projects like stews and bone broth. In the middle of the summer, when the garden tomatoes were ripening faster than we could use them, we decided to try tomato paste. It was neat to learn more about the process behind a pantry staple, and the end product was so delicious! This is also a good project for those working from home. The initial steps are pretty involved, so do those on a weekend, but once you get to the simmering step, you’ll have many hours when all you need to do is give a very occasional stir.

86 Tomatoes! Lots of tomatoes.

The volume will reduce significantly so it’s not worth doing this with only a few tomatoes – we started with about 10 lbs. (around 30 tomatoes) and ended up with about 1 cup of tomato paste. You’ll find that some varieties are recommended over others, but whatever you have on hand will be just fine. The fresher the better (think veg garden or farmers market). We blended about 4 or 5 types (heirlooms, beefsteak, small romas, some unidentified) and it turned out really yummy. Of course, since you’re removing the seeds and skins, your work will be easier with large tomatoes that have fewer seeds, but that only affects labor, not taste.

Salt. We added 1.5 Tablespoons for the amount of tomatoes we used.

Step 1 Wash, core, and cut tomatoes into quarters.

Step 2 Place tomatoes in a large 8 - 10 quart stockpot over medium heat. As they heat, they will release enough juice to submerge most of the tomato pieces. Simmer for around 15 minutes, and then remove from the heat.

Step 3 If you have a food mill, mill the tomatoes. If not, now will be the labor-intensive part. By hand, peel the skin from each tomato segment and place the skin-less segments in a large glass bowl. The skins should release easily at this point, but you will still end up with some flesh attached to the skins. In order to minimize waste, I put all of my skin pieces in a bowl, added some warm water to it, and used my fingers to mush everything around, loosening any remaining flesh. Then, I poured the contents of the bowl through a strainer and pushed until I mostly only had the skin layer left in the strainer. Add the collected juice/flesh to the large glass bowl with the skinless tomato segments.

Step 4 Next, you will need to separate out the seeds. Transfer the contents of the glass bowl back into the stockpot. Place a mesh strainer or fine colander over the glass bowl. Using a handheld immersion blender, break everything in the stockpot down, and then pour it back through the strainer. Press with a rubber spatula or by hand until you only have tomato seeds remaining in the strainer. You may need to do

87 this in batches, depending on the volume of tomatoes and the size of your strainer. If the collected seeds still have quite a lot of tomato flesh stuck to them, you can soak them in a bowl with warm water for 30 minutes, then pass them through the strainer again. You may want to rub the seeds against the strainer to scrape off this remaining flesh. As with the skins, the extra work you put in to separate as much flesh as possible will give you better-quality paste because the tomato flesh that is closest to the seeds and skin contains the highest amount of gel-like pectin.

Step 5 After removing the skins and seeds, you are ready to cook your tomato juice down into a concentrated paste! Bring the juice to a boil in the stockpot, and then reduce to a low simmer. Continue simmering, uncovered, as your juice becomes more and more concentrated. This can take anywhere from 5 to 10 hours, and will partially depend on how concentrated you want your final result to be. It will become puree- like in texture, then like a denser sauce, and finally a paste! Stir more frequently as you get closer to a paste to prevent burning on the bottom of the pan. Scrape down the sides of the pan as you go.

This last step can be done across a couple of days if you can’t get it done in one day – just refrigerate it overnight and start again the next day.

Step 6 My favorite way to preserve the paste in small portions is to fill an ice cube tray with paste. Leave it in the freezer overnight, then remove each cube and wrap it tightly in plastic wrap. Put all the wrapped cubes in a zip lock bag and store it in the freezer. Use as you would use canned tomato paste! It will have a rich, deep caramelized flavor. Some ways we use it are to add flavor to a stew base, scrambled eggs, Mexican rice, soup, etc.! The cube size is a perfect portion for any of these. I pop in one or two each time.

88 CELERY LEAF WALNUT PESTO SAUCE (Mary Lou)

have poured over hundreds of food recipes during these challenging months. I I was fortunate to find comfort during this tumultuous time by putting together many nutritious meals and while also discovering new food ideas from all over the world. Thank goodness for the internet!

This celery leaf walnut pesto recipe helped me realize that healthy and delicious food could be created from something I used to toss away or compost pre-COVID lockdown. “This celery sauce wonderfully embraces the concept of repurposed food waste. Highlighting leftover celery leaves, the sauce also incorporates zesty lemon with hints of nuttiness”. (Recipe and words from deliciousliving.com) An added bonus is that if you have lots of carrot leaves, use them instead of celery leaves. Who would have thought?

2 cups lightly packed celery leaves (from 1-2 large bunches) 2 cloves garlic 1/2 teaspoon salt 1/2 cup walnut pieces 1/2 cup grated Parmesan Juice and zest of 1 lemon 1/2 cup extra-virgin olive oil Crushed red pepper, additional walnuts and/or grated Parmesan; optional

Step 1 Add celery leaves, garlic, salt, walnuts, parmesan and lemon juice to a blender or food processor. Process to combine. With the motor running, pour in the olive oil, stopping to scrape down the sides of the bowl as needed, until very smooth.

Step 2 Serve in a bowl as a dipping sauce for crudités or use as a sauce for pizza or flatbread or in any recipe that calls for pesto.

89 CARROT TOP PESTO (Mary Lou)

ith fresh and bright flavors, this carrot top pesto makes use of the oft-scorned Wgreens from your carrot bunch, complementing them with fresh lemon, garlic, and herbs. Ready in just a few minutes and perfect on pasta, sandwiches, crackers and more. (Author, Yup, It’s Vegan)

Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Total Yield 1 cup Calories Per Serving 107 calories

1 clove garlic chopped 2 tablespoon freshly squeezed lemon juice (about 1/2 of a lemon) 1 teaspoon fresh lemon zest (about 1/2 of a lemon) Carrot tops from 1 large or 2 smaller bunches of carrots (yields 1 cup blanched) 1/4 cup fresh mint leaves 4 green onions fresh (green parts only) 1/2 cup raw walnuts (optional) 3 tablespoons olive oil Salt and pepper to taste

Step 1 To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process. Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep. Hint: I did not blanch the carrot tops and used them freshly cut.

90 Step 2 Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined.

Step3 Season to taste with salt, pepper, and more lemon juice if desired. To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve ½ cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve right away.

Otherwise, once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green color may fade to a slightly darker green, and this is totally normal.

Notes:

Freezing: Throw the mint in to blanch with the carrot tops if you plan to freeze this carrot top pesto (you’ll need to retrieve it from the water a little sooner). After doing so, it freezes well. I just froze it after mixing all the ingredients in the food processor.

Other Nuts/Seeds: This carrot top pesto is also fabulous with toasted almonds, pumpkin seeds, or pine nuts.

Carrot Top Pesto originally printed from yupitsvegan.com/carrot-top-pesto/April 23, 2018

91 CERISES AU VINAIGRE (Suzanne)

o, I decided to send the recipe for a lovely condiment I used to make when I Shad my catering business in my early 20’s. This is my grandmother’s recipe for Cerises au Vinaigre or, in English, Sweet Pickeled Cherries. This is the kind of addition to appetizers, the main course, or dessert which will carry each one to a sublime level. And, it is so easy to make.

This goes really well with lamb, pork, yogurt, goat (or, almost any) cheese, on pound cake or on ice cream. Make this about a week before serving for best results. Pack in sterilized jars with a non-reactive lid they will keep for a few years. Packed in small jars accompanied by a hunk of cheese, they make a great gift.

(fills a 1 quart jar)

Approximately 1 pound sweet red cherries 1 1/3 cups white wine vinegar 2 1/4 cups granulated sugar 1/2 cinnamon stick 6 black peppercorns 2 cloves

92 Step 1 To keep the cherries from bursting prick each one with a skewer. Keep the stems on.

Step 2 Bring the vinegar, sugar, and spices to a boil stirring a bit to make sure the sugar melts.

Step 3 Add the cherries, bring back to a boil, then simmer for 4 minutes.

Step 4 Lift out the cherries with a slotted spoon into a clean, sterilized jar.

Step 5 Remove the spices from the liquid. Boil the liquid until it becomes slighty syrupy.

Step 6 Cool the liquid (it will become thicker as it cools).

Step 7 Pour the cooled liquid over the cherries, leaving about an inch of space between the liquid and the top of the jar. Screw on the lid. Wait one week.

Enjoy!

(this recipe can be doubled)

93 BUFORD’S AMAZING MARINADE (Debra)

1 cup olive oil 1 pinch of cracked pepper 1 pinch pink sea salt 2 tablespoons honey 1 cup red wine (white wine may be substituted) 2 tablespoons crushed garlic Fresh rosemary to taste

94 FRESH STONE FRUIT CHUTNEY

(Mary Lou)

From Clement Street Farmer’s Market

4-6 stone fruits halved and pitted and sliced thin 6 tablespoons of sugar or honey (I used some of both) ½ teaspoon spice powder (garam masala, cinnamon, clove – I used cinnamon) 3 tablespoons of vinegar (choose your favorite – I used red wine vinegar)

Combine all fruit in a medium bowl. Add sugar, vinegar, and spices: toss gently! Let stand for 1 hour at room temperature to allow juices to form and blend flavors, tossing occasionally.

This can be made a day ahead of a big feast or use fresh and keep the leftovers. Just cover and let it chill in the fridge. Serve cold or at room temperature with cooked meats, fish or fresh cheese and crackers! I actually left my batch in the fridge for two days.

I cooked fresh halibut and put the chutney alongside it when serving the food. Delicious! The leftover I froze for use in the winter months. Enjoy!

95 LEMON TUMERIC SPREAD (Susan)

wap out high-fat avocado toast for this delicious protein-rich, anti-inflammatory Ssmear for your morning toast, afternoon snack or veggie sandwich. It provides a big boost of health-promoting benefits with fiber-rich protein from beans rinsed with anti-inflammatory ingredients such as turmeric, lemon zest, and miso. You can even take this up a notch and be creative by topping with thinly sliced onions, or radish, capers or sprouts.

Vegan

1 ¼ cup (12 oz after rinsing and draining well) cannellini beans ¼ teaspoon lemon zest 2 tablespoon fresh lemon juice 2 tablespoon hot water 1 ½ tablespoon of chickpea garbanzo bean miso or white miso (check out Miso Master brand chickpea miso) 1 tablespoon light agave syrup or 1 tablespoon blossom or clover honey ¼ tablespoon turmeric powder

In small-medium food processor, process all ingredients thoroughly into a smooth and creamy spread.

While processing, stop several times and use spatula to remove spread from the side of the bowl in order to ensure a creamy, smooth texture.

96 TOMATO MARMALADE (Carlotta)

Buongiorno amici: omato marmalade is unique and, with a particular taste, made in the middle of Tthe summer for the winter months. Use for delicious breakfasts, snacks, cheese pairing, especially those made with goat or sheep milk, or anything else that comes to mind. Consume on every occasion and good company. My favorite tomatoes for the recipe are Roma or plum style, fewer seeds, with just the right pungency. Of course, purchase and use whatever suits your needs. I am using sugar because it will contrast with the high acidity of the tomato. Safe precaution: wash and sterilize both glass jars and lids, then keep upside down to drain and dry thoroughly, preventing bacterias from developing once filled. Buy them ripe, untouched, and not squeezed, although it’s almost impossible because in America we have the “touching syndrome”. We constantly feel the need to touch, squeeze, turn, readjust, and ultimately, damage whatever fruits or produce we are buying. Most shoppers don’t have a clear idea of what they are buying, and touching makes them feel secure. Fruits and vegetables have a scent of their own, and unless you recognize that scent, you can keep squeezing forever, but nothing will happen. It reminds me of a trip I was leading in Venice two years ago. Several members of the group stopped at a local fruit store to purchase some goodies for the road. The host had arranged all the apricots in perfect mode, stacked neatly, creating a rainbow of colors and pretty shades. Then, Mary and John, showed up, began the “squeezing fruit phobia technique”, under the watchful eyes of the host who’s eyes had just tuned bloody red. You can imagine

97 the outcome...Mary and John were asked to leave and the host refused the sale. The moral of the story is simple: vendors want to sell fruits at peak ripeness and ready to eat. It makes no business sense to sell unripe anything, while keeping the ripe products for themself running the risk of spoilage. Forgive me, this took too long, but just wanted you to know. Let’s make the tomato marmalade which was my initial intent. (from Chef Walters Cooking School) Easy to prepare in less than one hour.

(for 8) Four pounds of tomatoes, coarsely diced Two and a half pounds of granulated sugar Two whole lemons, zested and squeezed One Granny Smith apple, peeled and diced small Three ounces of grappa liqueur One teaspoon of vanilla flavoring

Step 1 Dice all the tomatoes and begin to cook in a saucepan. Meanwhile, peel the lemons and add them to the tomatoes (the oil from the lemon’s skin is a fundamental ingredient). Squeeze the whole lemon and reserve the juice. Add all the sugar to the tomatoes and continue cooking for about 25 minutes. The tomato liquid should reduce by half. Step 2 Push the mixture through a sieve or better if through a potato ricer, removing seeds and peels. When completed with the sieving, bring strained liquid back to boil in the same saucepan used initially. Step 3 Add the chopped apple and continue the cooking process for another 25 minutes, until a thick sauce develops. Pour in grappa and vanilla. Stir well and divide into glass jars. Store in a cool, dry place, allow cooling.

98 DESSERTS & TREATS SESAME CRISPBREAD (Rhoda)

t the beginning of the pandemic and unrelated to it, my husband and I began Atransitioning from a “healthy” American diet (high carbohydrate, low fat) to a low carbohydrate (Keto) diet. It was challenging. Everything we had been taught in medical school (I am a physician), and in nutrition and health in general over the last 60 years, is reversed on the Keto diet. The purpose of the diet for me was not to lose weight, but to assure the health improvements that this diet offers. There is a great mountain of data and evidence behind these radical claims. I say radical because the basis of the keto diet is not to avoid fat, indeed fats and proteins are the main source of energy. And there is no need to count calories or suffer the take aways that characterize diets based on carbohydrates as the primary energy source, counting calories and increasing exercise. I eat hardly any wheat, corn or rice products, especially things made from flour (think bread, pasta, rice, cereal), below ground vegetable (think potatoes, carrots) and sweets, and much less fruit and dairy than I used to. Why? What’s the basis for this. It turns out that any food or drink that causes your pancreases to release insulin will increase a tendency towards obesity, diabetes, hypertension, cancer and many if not all of the chronic illnesses that plague modern humans. The goal is to keep insulin levels as low as possible. I’ve missed bread and when someone offers some home made sour dough, I see no reason to resist. It is just not part of my everyday nutrition. One thing I am addicted to is crackers. I love crackers of all kinds. I crave the saltiness and crunch that crackers provide. It is not at all unusual for me to addictively sneak a few with

100 butter right before bed. But crackers are all made from wheat, corn or rice. My go to source for the science of low carb and all the recipes and meal plans to make the transformation easy is www.dietdoctor.com. I found this recipe for Sesame Crispbread and my need for crackers is solved. (From Diet Doctor.com)

1¼ cups sesame seeds ½ cup sunflower seeds 2 oz. shredded cheese, like Gouda or cheddar 1 tablespoon ground psyllium husk powder ½ cup water 2 eggs ¼ teaspoon salt

Step 1 Preheat the oven to 350°F (175°C). Line a 13”x18” (33x46 cm) baking sheet with parchment paper.

Step 2 Add all of the ingredients to a medium-sized bowl and stir to combine. Spread the mixture (about 1/8” thick or 3.1 mm) onto the parchment paper, sprinkle with sea salt, and bake for 20 minutes.

Step 3 Remove the crispbread from the oven, and carefully cut into desired form.

Step 4 Lower the heat to 275°F (135°C) and put the crispbread back into the oven for another 30-40 minutes, or until lightly golden in color.

Step 5 Check the crispbread to make sure it is completely dry without any moist areas. Keep it in the oven with the door slightly open, until the oven is cool.

101 DEBRA’S OLD SCHOOL STOVETOP POPCORN (Debra)

Organic Non-GMO popcorn kernels Ghee cooking oil Rosemary Sea Salt Irish Butter

Heat pan Pour ghee oil in and heat Add popcorn Pour cooked popcorn into a large bowl Add melted butter and sea salt Use large spoon to mix Enjoy!

102 OLIVE OIL CAKE (Gloria)

t’s really a delicious cake and rich. I was in Napa and took a class on olive oil Iand the hostess made this olive oil cake and served it at end of class and we all couldn’t get over the cake!! Such a good memory. 3 eggs 1/2 teaspoon baking powder 2 1/2 cups sugar 1/2 teaspoon baking soda 1 1/2 cups extra virgin olive oil (fruity) Pinch of salt 1 1/2 cups milk Powered sugar Grated zest of 3 oranges, + 1 orange-sliced, for garnish 2 cups unbleached all-purpose flour

Step 1 Preheat to 350°. Butter and flour 12” spring form pan. Step 2 In large bowl, whisk eggs and sugar until blended. Add olive oil, milk and orange zest and mix well. Step 3 In 2nd bowl, stir flour, baking powder, baking soda and salt. Add to egg mixture, stirring until just blended. Do not over mix. Pour into pan. Bake until toothpick in center comes out clean, 50-55 minutes. Step 4 Remove to wire rack to cool completely. Loosen sides with knife and invert onto serving plate. Dust w/powdered sugar. Garnish individual servings with orange slices. *can make 3 smaller cakes; 2 - 6” spring form pans + 1 - 8”cake pan (lined on bottom w/waxed paper). Baking time will be slightly less. Freezes well, wait to defrost to dust w/powdered sugar. Use berries as garnish.

103 NO-BAKE PEACHES AND CREAM CHEESECAKE (Martha)

have a subscription to Food and Wine Magazine and this spring I had the time to I devour (with my eyes) every recipe and plan to make it whenever we could finally see our friends outside on the deck and socially distanced. This was one of the first things I made!

The perfect ratio of cream cheese to ricotta gives this peachy layered cake an extra- creamy texture.

9 1/2 ounces graham crackers (18 crackers) 1/2 cup unsalted butter (4 ounce), melted 2 teaspoons kosher salt, divided 2 cups sliced peeled fresh peaches 3/4 cup light agave nectar, divided 3 (8-ounce) packages cream cheese, at room temperature 1 (16-ounce) container whole-milk ricotta cheese 1/4 cup fresh lemon juice 3 tablespoons granulated sugar 1 to 2 fresh peaches (unpeeled), sliced

Step 1 Pulse graham crackers in a food processor until finely ground, 10 to 15 times. Add melted butter and 1/2 teaspoon salt; pulse until crumbs are evenly moistened, about 5 times. Transfer crumb mixture to a 9-inch springform pan, and press onto bottom and about 1 1/4 to 1 1/2 inches up sides, tapering top edge as you press up sides. Freeze 30 minutes. 104 Step 2 In a clean food processor, combine sliced peeled peaches, 6 tablespoons agave, and 1/2 teaspoon salt; process until smooth, about 2 minutes. Transfer to a large bowl, and refrigerate until chilled, about 30 minutes.

Step 3 In a clean food processor, combine cream cheese, ricotta, lemon juice, sugar, remaining 6 tablespoons agave, and remaining 1 teaspoon salt. Process until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a second large bowl.

Step 4 Spread half of cream cheese filling in prepared crust in an even layer; freeze 45 minutes. Chill remaining cream cheese filling (do not let it become too firm). Carefully spread half of chilled peach puree in an even layer on top of cream cheese filling in pan; freeze 45 minutes. Carefully spread remaining cream cheese filling in an even layer on top of peach layer; freeze 45 minutes. Spread remaining peach puree on top. Cover pan with plastic wrap; freeze until firm but not completely frozen, 3 to 4 hours.

Step 5 Remove sides of pan; transfer cheesecake to a serving plate. Top with unpeeled peach slices.

(Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer)

105 FINNISH APPLE CAKE (Birgitta)

8 oz self-raising flour 5 oz margarine 4 oz castor sugar 1 beaten small egg Grated rind of 1 lemon Pinch of salt

Filling: 1 lb (4-5) cooking apples sliced 2 oz sugar About 3 tablespoons lemon juice 2 oz raisins, optional cinnamon to taste

Step 1 Rub fat into flour (salt mixed with flour), then add the 4 oz of sugar and the beaten egg and lemon rind.

Step 2 Divide mixture into two. Press one half of mixture into 10” or 12” loose bottom tin. Form second half into long sausage shape and put around the side of the flan-case.

Step 3 Melt some margarine in a frying pan, sauté apple slices with lemon, sugar and cinnamon and place inside flan-case.

Step 4 Bake 25-30 minutes at 350F or until pastry fully cooked.

Step 5 Serve with custard or cream or ice cream. Enjoy!

106 BEST HOMEMADE SOUR CREAM, FUDGE CHOCOLATE CAKE IN THE WORLD! (Elliot)

t will create a pandemonium when shared with loved ones and friends! We have Ibaked a lot of chocolate cakes (10s of 1000s) – and this is the best. With a glass of milk, cup of tea or just by itself, it’s great. We usually make it as a surprise gift for our friends. (During Covid we dropped one off upstairs at our condo neighbor’s house. Their 11 year old claimed this to be, “The best thing I’ve ever eaten in my life!”.) This recipe is plenty to make a few friends very happy and there’s plenty left over for you and your family. It freezes beautifully, tastes great even frozen. Just cut a small piece a few times a week and be careful. It’s easy to just go crazy and devour it in one sitting.

This is a wonderful activity if you’re “overcooked” in the house these days. It will take you several hours, not including shopping for ingredients. While shopping, pick up a bottle of cabernet, pinot noir or another favorite red wine to enjoy with the cake (or maybe while you are baking!).

Baking and frosting this cake takes time and patience, especially the first few attempts, unless you bake regularly. It will taste wonderful even if it comes out a bit messy on the first, second and third attempts. Here goes.

First – The tools: Mixer – we use a KitchenAid in our house. The flat beater for the cake and then the whisk and flat beater for the frosting. Measuring cups, spoons, scale (ounces is fine)

107 Flour Sifter Baking pans – two 8 inch rounds, @ 2 inches high Regular scraping spatula & frosting spatula (you can use a butter knife or other flat utensil) Thermometer (can measure 90 degrees) 8 inch cardboard rounds – you can buy these or just cut 8 inch rounds from a used cardboard carton

Then the cake: 4 ounces unsweetened chocolate – use only liquor (unsweetened) chocolate – and use only high quality 2 1/4 cups sifted cake flour 2 teaspoons baking soda 1/2 teaspoon salt (we use lightly salted butter and do not add salt) 1/2 cup (1 stick) lightly salted butter, at room temperature 2 1/4 cups packed dark-brown sugar 3 eggs 1 1/2 teaspoons vanilla 1 cup sour cream 1 cup boiling water

Frosting recipe follows!

Some basic guidance: Ingredients are best at room temp before you begin this journey – take the butter out of the fridge at least a couple of hours before using. Same with eggs, sour cream. We prefer organic where possible, but it’s not the law for chocolate cake. High quality, nothing fake. Prep everything before you turn the mixer on – sift the flour and baking soda together, weigh out all the ingredients, melt the chocolate and let cool a bit before you start mixing. Butter and flour the pans (ideally use 8 inch round parchment paper for the bottom of the pan). Have all the utensils ready to go.

108 Review the recipe a few times to get comfortable, pour some coffee, tea to enjoy as you read the instructions story. Turn the oven on to 350. Have toothpicks ready. Scrape, scrape, and scrape. You cannot over-scrape – do not under-scrape. Generally, do not mix above the slower speeds other than what you’ll see in the mixing instructions. Over-mixing kills great cake. Be especially careful when mixing the chocolate-butter mixture into the milk-vanilla-powdered sugar mixture for the frosting. More on this later. Step 1 Heat oven to 350°. Grease and flour two 8 x 2-inch round cake pans. Step 2 Melt chocolate in small bowl over hot, not boiling, water; cool to about 90 degrees. Step 3 Sift together flour, baking soda onto waxed paper. Step 4 Beat butter in bowl until soft. Beat in sugar and eggs at high speed until light and fluffy, 3-5 minutes. Beat in vanilla and melted chocolate. Step 5 Stir in 3 parts flour mixture alternately with 2 parts sour cream, mixing on slow speed after each addition until smooth. Carefully mix in boiling water (batter will be thin). Immediately divide between prepared pans (about 28 ounces for each pan). (The reason to move fast when adding the boiling water is that the boiled water activates the baking soda and you want to get the cakes into the oven as quickly as possible so the soda works properly. If you dawdle after adding the water, the cakes will not rise properly). Step 6 Bake in 350° oven 35 minutes (might take 37-40 minutes depending on your oven) until centers barely spring back when lightly pressed with fingertips. This is the touchy-feely part. One minute can make the difference. Step 7 Cool layers in pans on wire rack, 10 minutes. Loosen around edges with small knife or spatula; turn out onto wire racks and cool completely. Step 8 Meanwhile, prepare Chocolate Fudge Frosting on the next page (we make the frosting while the cake is baking). 109 CHOCOLATE FUDGE FROSTING (Elliot)

9 ounces unsweetened chocolate 1 cup (2 sticks) unsalted butter (we use salted) 2 pounds powdered sugar 1 cup whole milk (low / non-fat or even half & half will not work for this recipe) 4 teaspoons vanilla

Step 1 Sift the powdered sugar to make sure there are no lumps. We don’t want lumpy frosting.

Step 2 Melt 9 ounces unsweetened chocolate in small double boiler – do not overheat.

Step 3 Place the pan over low heat just until melted, stirring occasionally. Remove from heat.

Step 4 Break / cut the 2 sticks butter into small chunks and add to the chocolate when chocolate is melted – this helps to cool the chocolate – the mixture is silky smooth when melted together. Cool to @ 90 degrees before adding to the white mixture. If the chocolate cools much below 90, just re-heat gently until it’s at the right temp.

Step 5 Combine the sifted powdered sugar, 1 cup milk and 4 teaspoons vanilla in the mixing bowl. Using the whisk, mix until smooth. Scrape, mix, scrape, mix. You can mix on a higher speed for a minute or so to make sure any sugar lumps are gone and it’s all mixed well. You’ll likely see air bubbles form in the mixture. We want to get rid of them. Replace the whisk with your flat beater and mix on slow speed for a few minutes to break up the bubbles.

Step 6 Doing the next step correctly makes the difference in the frosting texture.

110 Step 7 Pour the chocolate-butter mixture (@ 90 degrees) into the white mixture. Using the beater, mix on the slowest speed for roughly a minute – until the mixture is well blended. Quickly, take off the beater. Then, using your scraping spatula, hand blend the mix just until it’s fully blended and then stop. Let the frosting sit until it’s got a paste-like texture. Not runny, not like concrete. You want to spread the frosting on the cake without tearing the cake and without the frosting just running down the sides. Don’t worry if you mess it up on the first try – we all do. It will still taste great with the cake.

If it’s runny, set the bowl of frosting into a bowl of cold water for a few minutes. You can gently mix by hand to loosen it a bit if it’s too stiff. But don’t overdo it – it can break down and become too runny. Just be careful and gentle. You want the frosting to be thick enough to spread and hold its shape.

Step 8 When the cake is completely cooled – cut each of the 2 layers in half horizontally – so you now have 4 layers. Now you have to make a decision. Here’s what we do: If we’re making this for friends or for a party of friends we’ll give them 3 layers and keep one for ourselves. Keep one of the tops for yourself no matter what – we call the tops “the filet of chocolate cake”. You’ll understand when you taste. It’s extraordinary.

This gives you one cake with 3 layers (excellent frosting to cake ratio) as a gift for others (or for your own party – it’s tough during this pandemic!) and 1/2 cake with 2 layers (you’ll cut the single top layer in half and put them together so you’ll wind up with a ½ cake with two layers. This ½ filet of chocolate cake will be one of the most delicious foods you will eat in your entire life. Try not to devour in one sitting. Freezing works great.

So you now have 4 cake layers and a bowl of frosting. If you have an icing table (essentially a turn-table) – that’s best. If not, just use a flat plate.

Step 9 Place one of the bottom layers on the 8 inch cardboard. Place that on the plate or turntable. Spread about a cup of the frosting evenly on that layer, being careful to not tear the cake. Place another bottom layer on the first layer, add another cup or so of frosting, spread evenly. Now take one of the top layers,

111 place it on top of the 2nd layer. Now this part is challenging if you are not experienced cake froster. No worries – it will still taste great and you can do repairs if needed. Take a lot of frosting (2, 3 cups or so) and put onto the top. Using your icing spatula spread the frosting around the top and then spread it gently down the sides until the entire cake is covered with frosting. Add more if you need to. You can also remove some of the frosting if it’s too much. You can now use the icing spatula to get creative —make designs on the top, you can use an icing comb, a fork, anything you like to get creative. Once you’ve designed the top, then gently even out the icing on the sides so they are smooth. You’re done!

If the icing is too thick to spread easily, you will likely tear the cake. If too thick, then gently hand mix the frosting until it loosens up a bit. Again if you overdo it, it will be runny. Take the ½ that is the filet of choc cake – same process – take one ½, put on cardboard, put icing on the bottom, place the top filet on top and frost as you like. Cut a piece for yourself (OK – you can share if you like) and eat it. Have a glass of milk (or tea) close by.

112 CHOCOLATE COVERED PEPPERMINTS (Mary Catherine)

o story behind this one, except I was looking for something new to make and Nsend as Christmas gifts. Knowing some friends need gluten free offerings, this seemed perfect. It seems to have been a hit with everyone. Keep them in the refrig- erator for a blast of cool mint.

1 stick of butter (1/4 cup) very soft 4 cups powdered sugar (confectioners) sifted ¼ teaspoon of Peppermint Extract (Essential Oil) 2 tablespoons of cream / milk / Half and Half 12 oz. of good dark chocolate

Step 1 Using an electric mixer or strong whisk, mix butter, sugar and oil together until fully blended. Add cream as needed to bring to smooth consistency.

Step 2 Spoon approx 1 Tablespoon of mixture into your hand and ball it up and then flatten the circle with a little dimple in the top.

Step 3 Place on a cookie sheet lined with a silicone pat or parchment paper. Refrigerate until hardened – approximately 1 hour.

Step 4 Melt and temper the chocolate.

Step 5 Take cold mints, dip individually into chocolate, wiping excess. Place mint back onto cooled cookie sheet. When all are dipped put back in refrigerator for 20 minutes to set.

Be careful not to eat too many.

113 HO HO’s CHOCOLATE CHIP COOKIES (Elliot)

These are wonderful! his is what we do at the HoHo Home (HoHo is “Hoffman/ THorvath”). Rather than bake all the cookies at once, we put the fully mixed dough into a container (or roll into a log) and freeze the dough. (OK – we bake 2 cookies immediately and then put the rest of the dough into our freezer). We’ll just bake 2 or 3 cookies at a time to enjoy 1-2 times a week. There’s nothing better than fresh baked choc-chip cookies. The dough freezes beautifully for months.

6 oz. butter (softened before using) ½ cup + 1 tablespoon brown sugar ½ cup + 1 tablespoon granulated sugar 2 large eggs 1 ½ teaspoons pure vanilla extract 1 ½ cup + 1 tablespoon all purpose flour (9 ¼ oz) ¾ teaspoon baking soda 2 cups chocolate chips

Step 1 Cream butter and sugars until smooth. Add egg and extract and mix until smooth. Add the chips to flour and soda, mix together in a bowl to incorporate fully, then add flour, soda, chips to the wet mix in two parts. Mix until just incorporated. You can either bake them now – or put into the freezer to have on hand like we do. Step 2 We use about 2 ounces per cookie. Just butter a small baking pan, place the frozen dough (or you can defrost first ­— doesn’t matter). We bake one cookie for each of us in our toaster-oven. Bake at 350 degrees for about 15 minutes, until light brown on edges. Eat warm or cold. (Elliot’s favorite way is to put the hot cookies into a freezer for 20 minutes.) Make your favorite tea and enjoy!

114 CHRISTMAS SNOW BALLS (Tina)

hese cookies are so easy and always a hit Tbecause they are SO good!!! I serve them throughout the holiday season. (And other times as well.) They are a wonderful holiday gift when placed in cellophane bags and tied with a big red bow. And they freeze well too!

3/4 cup butter 4 tablespoons confectioners sugar 2 teaspoons vanilla 1 teaspoon cold water 1 3/4 - 2 cups flour 1/8 teaspoon salt 1 cup fine chopped walnuts (can substitute with pecans)

Step 1 Cream butter in a large bowl. Add next 3 ingredients. Mix. Stir in the rest. Form balls. Step 2 Lay on ungreased cookie sheet and cook for 10 minutes at 400 degrees. Step 3 Let the balls cool completely. Add confectioners sugar to a bowl and roll the balls in the sugar. Wait at least 15 minutes and then roll again.

Adjust the cooking time dependent on the size of the balls.

Photos by Tina Kelly Green ‘Zoe and Grandpa’

115 PUMPKIN CHOCOLATE CHIP COOKIES (Mike, Ben, Casey and Emma — from Mapleville Farm!)

1 cup sugar + more for rolling 3/4 cup butter, softened 1/8 cup blackstrap molasses 1/4 cup fresh (roasted & drained) or canned pumpkin 1 egg 2 teaspoons baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 2 cups all purpose flour 1 1/4 cups semisweet chocolate chips

Step 1 Oven preset to 350 degrees (325 convection).

Step 2 In a bowl, mix wet ingredients (1-5) together till blended. Set aside.

116 Step 3 In a second bowl, mix dry ingredients (6-11) and add to the wet mixture. Use a hand mixer until mostly mixed together, then with a rubber spatula, fold in whatever remaining dry is not mixed in.

Step 4 Add chocolate chips and fold in with spatula.

Step 5 For 1 oz cookies, use a tablespoon. Roll into sugar and place on parchment. Flatten slightly.

Step 6 Bake for 7-9 minutes, until edge is just browned.

117 INA GARTEN’S FRENCH APPLE TARTE (Norma)

’ve spent a lot of time in the kitchen this year! Cooking and baking requested Ifavorites for family and friends became a way to give love and be close, even if we couldn’t do so physically. And although there was much experimenting, it is Ina Garten’s French Apple Tarte that has consistently been a crowd favorite over the years. It is also fabulous with pears, figs, or plums, when they’re in season. (I used Bartlett pears for the tarte in the photo. My mom turned 83 on September 21st, and the pear tarte is her favorite, so I decided we were going to write our own rules as to what a birthday cake should look like!) The dough freezes beautifully for months.

For the pastry: 2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice water For the apples: 4 Granny Smith apples 1/2 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, small diced 1/2 cup apricot jelly or warm sieved apricot jam 2 tablespoons Calvados, rum, or water

118 Step 1 For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Step 2 Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Step 3 Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Step 4 Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Step 5 Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

119 STRAWBERRY RHUBARB PIE (Mike, Ben, Casey and Emma — from Mapleville Farm!)

6 cups (about 2lbs) fresh chopped rhubarb 1 cup fresh strawberries 3/4 cup sugar 2 tablespoons orange juice Pie Crust enough for top and bottom (see page 122)

Step 1 Blend the rhubarb, sugar and orange juice and refrigerate overnight.

Step 2 Mix strawberries in with the rhubarb

Step 3 If you want to make the lattice – roll out dough, cut in strips and place on pie creatively.

Step 4 Bake about 1hr to 1hr 15 minutes for double crust pies.

120 CASEY’S NEW ENGLAND APPLE PIE (Mike, Ben, Casey and Emma — from Mapleville Farm!)

Basic Pie Crust (see next page) 4 lbs apples (Macs, Courtland and throw in a Honeycrisp for good luck!), peeled, cored and cut finely Dash of nutmeg 1/8 cup sugar (or to taste!) 1 tablespoon cinnamon 3 tablespoons butter

Step 1 Mix apples and spices together, turn a couple of times and refrigerate overnight.

Step 2 Preheat oven to 350.

Step 3 Fill pie crust with the apples. Put dabs of butter over the pie filling.

Step 4 Mix an eggwhite and splash of milk. Brush on top of pie crust and sprinkle with sugar.

Step 5 Poke an airhole in the middle of the pie and bake at 350 for 1 hour 15 minutes (325 for convection ovens).

121 BASIC PIE CRUST (for 2 double crust pies) (Mike, Ben, Casey and Emma — from Mapleville Farm!)

1 pound (2 cups) butter, softened 1/2 teaspoon salt 4 cups all purpose flour 1/2 cup cold water

Step 1 Mix, either with a mixer or by hand, 1-3 minutes until it begins to come together. It should still be crumbly.

Step 2 Add the water and fold in until it’s all mixed.

Step 3 Turn it out onto a floured surface. Divide into four rounds. Knead each round until the dough just starts to stiffen, do not over-knead. Unused portions can be wrapped and frozen.

122 DRINKS BURBON-PEACH QUARANTINI (Martha)

his pandemic has made for strange times. Cooking 3 meals a day for starters... Tnot that I ever missed a meal if I was home but it was a much more unplanned affair. Open the door to the fridge and grab a leftover or an apple with peanut butter and I was fine. But now I had to plan 3 meals a day. No saying let’s go out tonight honey. He’d always say yes! But that wasn’t happening through Covid...

So I got creative. There was plenty of time to look through old cookbooks or just google some ingredients that were hanging around in the freezer and see what ideas might spring forth! I resurrected some old favorites and experimented with new, creating favorites along the way!

We also had many Zoom cocktail hours, something we weren’t used to on a regular basis, so I got creative with “Quarentinis” also!

Your favorite sipping Bourbon Lemon or lime juice (whatever is handy) Peach puree: Cut a ripe peach in half and dice roughly, drop in blender. Add a few drops of lemon juice so it doesn’t turn brown and a spoonful of sweetener, my favorite being maple syrup when I’m having bourbon. Puree till smooth and add a spoonful to your cocktail glass, keep the rest in the refrigerator for the next time. Ice cubes Stir or shake and pour! Feel free to add some herbs, such as thyme, mint or basil.

124 THE BLINKER (Josephine)

ne of our favorites from Vintage Spirits & Forgotten Cocktails. The Blinker Ofirst appeared in Patrick Gavin Duffy’s The Official Mixer’s Manual (1934). “Blinker” was another term for “blinder”, such as one might outfit a horse or mule with to keep its eyes on the road.

2 oz (1/2 gill, 6cl) rye (I like Old Overholt here.) 1 oz (1/4 gill, 3cl) grapefruit juice 2 bar spoons (1 teaspoon) raspberry syrup

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twist.

Author’s Drink Note: Grenadine was specified in the original recipe, and it’s fine, if unremarkable that way. Raspberry syrup was a common substitute for grenadine, especially in Prohibition-era European and nineteenth-century American recipes. I experimented with it in this recipe – and never looked back.

125 COSMOPOLITAN (Steve and Nora)

2 oz. Vodka 1 oz. Cointreau or other orange liqueur 1 oz. Cranberry juice 12 oz. Lime juice

Shake ingredients with ice and strain into a large cocktail glass. Garnish with a twist of lime!

126 BUBBLE ON (Deb)

French(ish) 75

1 ½ ounces of gin (your mini-bottle is 1.7 oz.) ¾ ounce fresh lemon juice ¾ ounce simple syrup* 2 to 3 ounces chilled A to Z Bubbles Lemon peel for garnish.

Fill a cocktail shaker with ice. Pour in the gin, lemon juice and simple syrup. Pop on the cap and shake for 20 seconds. Strain into glass and top with Bubbles and add your garnish!

*Cheat: If you don’t feel like making simple syrup, you can dissolve a little sugar in with the lemon juice!

127 SIDECAR COCKTAIL (Alan)

nce in a while a delicious, chilled cocktail can be Oconsidered one of nature’s best gifts. I had just returned from being tested for COVID (results negative!) at the end of a long day filled with worry, and my dear husband, Alan, greeted me with this refreshing Sidecar cocktail. Sitting and slowly sipping its deliciousness provided me the gentle time to unwind, talk and share the feelings that grip me about this new normal experience.

The simple mix of brandy, lemon juice, and orange liqueur dates to the 1920s. Once you try one you’ll understand why the recipe has survived so long.

2 oz Remy Martin VSOP Cognac 1 oz Cointreau (or Grand Marnier) .75 oz lemon juice 1 oz orange juice

Shake ingredients with ice. Strain into a rocks glass or a cocktail class with a sugar-coated rim.

128 FOOD FOR THOUGHT

129 PAN DU MOANIAN The Makings of a Four Course Dinner (Leah & Ed)

uring the first several months of Covid no one came in the house. However, Dwe are very fortunate to have three caring children, and our daughter, Clare, buys groceries for us every Monday morning and goes first thing when the grocery store has just been cleaned. Sometimes, when she cannot find what’s on our grocery list she improvises and then we do a riff on what she’s brought us. It’s usually creative and often a surprise. It starts with hunger, as so many recipes do, and being creative with what was on hand. This form of bricolage has proven the spontaneous combustion that Charles Dickens wrote about, an alchemy in the kitchen. I often “doctor things up” as my Italian grandmother used to say. She didn’t use recipes either! So if I’m making muffins or pancakes, to avoid compensating for no flour and I need low sugar, I add pumpkin, and baked acorn squash, and pumpkin pie spices, and ripe bananas, and possibly applesauce, then add extra baking powder to the dry ingredients. For veggie fritters, I cut the ends off of three green zucchinis, peeled them, and grated them by hand. I stirred these into a bowl and added other vegetables. Some- times I add roasted sweet potatoes, and roasted butternut squash, and sometimes sauteed spinach, and pureed broccoli. I always use some eggs, and Simple Mills Grain Free pancake mix. (One can also use corn flour, or pumpkin muffin mix, as long as there’s not much sugar.) I added fresh dill, and then if I had family coming to eat in the back patio by the pool, I would make 2 batches, one with Kite Hill almond cheese and one with sliced mozzarella.

130 Sometimes, awaiting the main course, one finds oneself eating yet another slice of cheese, when really, a light crisp salty cucumber spear would satisfy the need to crunch without filling up. When I make a cucumber salad, I prefer to use a light Japanese sesame oil, but for a hand-held appetizer, I peel a few cucumbers, slice them lengthwise in half and then half again, I cut the bulk of the seeds off the side, pour a light amount of olive oil and more of that perfectly aged balsamic and with sea salt, voila! Happy campers! I LOVE the smell of fresh mint, and I was wondering how to make use of a lot of it. I clean it thoroughly, cut off the stems, and then when the stem is thicker, pluck off the leaves and discard the entire stem, place it in the Cuisinart or Ninja, pour a good thick olive oil, toss in shelled roasted salted pistachios, salt, and depending on how sweet or not the mint is, I will add dried cherries, and this last time added some chocolate covered cherries and some honey which added more sweetness to the pesto. I toss my pesto with Andean quinoa GF spiral pasta. The mint pesto also tastes delicious as a dip to carrots, or on roasted carrots, and our neighbors love it on their fish. It does make a lovely offering! Another recipe uses some wine-soaked peaches and nectarines (soak for a few hours) that Clare has found and meanwhile toss Bob’s Red Mill GF quick cooking oats, add melted butter, and coconut sugar, and honey and lots of cinnamon, nutmeg, ginger, cardamon, and put it in the toaster oven until it’s bubbling. I serve it warm with melting vanilla ice cream or Oatley. Food Glorious Food—what a gift, especially to share it with those we love!

131 LUCY’S LISTS OF FAVORITES

COMFORT FOOD FOR HEALTH Teas of all assortments Evolution Essential Greens drink Harmless Harvest organic coconut water Oils of all sorts to keep my aging body happy Water! Veggies in roasting pan, microwave, steamer, sautéed: Broccoli, cauliflower (sometimes pureed with olive oil), kale salad from Angelina’s (sometimes microwaved or sautéed), spinach, bean, onions, sweet potatoes, Portobello mushrooms, sometimes a hash of some plus Braggs Amino Acids and a splash of the oil selection of the day Salads, especially with heirloom tomatoes, cucumbers, avocado, butter lettuce (as a treat) with darker greens, dressing of lemon juice and avocado oil (total luxury) Snacks are very limited to nuts (1/4 cup) or Wasa gluten free crackers Broth made periodically for an afternoon pick me up, if I decide I shouldn’t do chocolate, which leads me to . . .

COMFORT FOOD FOR VICE Sweet Things chocolate chip batter to bake cookies Coffee Toffee Ben & Jerry Angelina’s Deli Cafe brownie Merry Edwards Late Harvest Russian River Sauvignon Blanc in a tiny glass after dinner

And having said all of that, I long for the time when we can be together again as social animals.

The above list is what I turn to. Perhaps others find themselves with not much kitchen time or without recipes to share (in addition to being exhausted to shop, put away, take out, decide, cook, eat, clean up, and put away). I’m ready to be served, after serving others all day!

132 DAURAY’S COVID HOME REMEDIES

ORGANIC CHICKEN HERBAL BROTH

20 Fluid ounces Chicken bone broth 1 Chicken breast w skin

Equal parts herbal bundle: Bunch of Thyme (fresh or dried) Sprig of Rosemary (fresh or dried) Sprig of Oregano (fresh or dried) Italian Parsley

Tons of garlic Tons of onions Five slices of fresh ginger Dash of curry 3 Carrots Bunch Nettles (if you can get them) Bunch Spinach 1 Broccoli Crown 1 cup frozen peas Few dried Astragalus Slices (Amazon) 3 teaspoons Reishi Mushroom or mushroom blend liquid extract/or dried (Amazon)

only use organic

133 DAURAY’S COVID HOME REMEDIES

ORGANIC COVID HERB & ROOT TEA

(Equal parts of each herb/flower/root) Ginger (buy fresh, pulverize and let dry) Elderflowers Peppermint Cherry bark Dash of Cinnamon Nettles Mullein You can purchase all of these items except fresh ginger on Amazon

only use organic

HERBAL COVID STEAM

Organic fresh or dried (equal parts) 1 teaspoon Thyme (3 small sprigs) 1 teaspoon Peppermint (6-7 leaves) 1 teaspoon Lavender (5 stems) 1 teaspoon Eucalyptus leaf (5 leaves)

Fill large pot of water, bring to boil, put on table (with place mat or towel underneath), add herbs, put top back on, wait 5 minutes. Then sit near pot, take off top, put a large towel over your head and body and pot, steam for about 10 minutes, breath in deeply and steam for about 10 minutes. Be careful to check temperature and leave plenty of room between towel and pot, if too warm...adjust accordingly.

134 POETRY

God Loves Me

That coffee has no calories is proof that God loves me The lure of chocolate remains His worst joke On the other hand, laughing burns fat And I can buy egg whites without the yoke

—Judy­

Without you it’s like

Peanut butter without jelly Stars with no moon The button without the belly A piano out of tune

The boullia without the baisse The poet without the rhyme Perry Mason without a case Or the chef who’s out of thyme

—Judy­

135 FOOD PASTS, FOOD FUTURES A 2070 Historical Perspective (Gail)

hile browsing through one of my favorite newsletters, The Public Domain WReview, I noticed this fascinating project – an ambitious and imaginative look at how scholars might present the pandemic from the year 2070, especially through the lens of food! I have included just a sampling of a course offering below. How do YOU imagine this time will shape the future of how we eat? For more visit: https://publicdomainreview.org/essay/food-pasts-food-futures

These abstracts have been collected to support the syllabus for “HIS595 / FUT 595: Food Pasts, Food Futures: The Culinary History of Covid-19,” co-taught through the Global Experimental Historiography Collective, Fall 2070.

Food Pasts, Food Futures The Culinary History of COVID-19 By The Global Experimental Historiography Collective

It is possible, as Walter Benjamin suggested, that “boredom is the dream bird that hatches the egg of experience.” But we might sharpen the proposition: “pandemic lockdowns are the hothouse-incubator that force-hatch the egg of foreboding.” Something like this is closer to the recent lifeways of many. Including the authors of this criti-fictional course-syllabus from the year 2070 — a bibliographical meteor from the other side of a “Remote Revolution” that, we are told, transformed social and economic life across waves of COVID-19. Focusing on food culture and agriculture (and zeroing in on the nexus of capital, consumption, labor, and taste), this essay-in-the-form-of-a-reading-list uses ludic futurism to slash-critique the world of now...

SYLLABUS (a sampling...)

The COVID-19 pandemic of the early 2020s was a period of immense change—on par with the Second World War or the Industrial Revolution in the scale (global) and the extent (fundamental) of its impact. Any student who wants to understand the century we live in (one distinguished by the seemingly inescapable forces of anthropogenic climate change and the incursion of digital technologies upon private life) or simply to grasp the shifts their grandparents experienced in their

136 lifetimes must first understand the historical period that has been termed the “Remote Revolution.” ...

(From Week 2:) The practices of cooking and eating were fundamentally changed—unequally, and in a variety of ways—by COVID-19. In our primary readings this week, Tang introduces the ways home cooking came to be facilitated by internet recipe communities. LaDérive instead argues that home cooking came to be utilized as an opportunity for displaying and enacting cultural capital through social media- mediated conspicuous consumption. Weisberg documents how pandemic-induced food insecurity exacerbated preexisting climate-driven concerns about the food supply and reinvigorated debates about food safety. Our secondary readings explore the consequences of a heightened (or eliminated) awareness of the sociocultural significance of smell and taste.

READING ASSIGNMENTS (a few examples)

LaDérive, Dawn. “Conspicuous Consumption, Homemade!: Food Imagery on Social Media, Before and After COVID-19.” In Debord in the Age of Zoom: Our Remote ‘Society of the Spectacle,’ 220–242. Berkeley: University of California Press, 2023.

Instagram and other platforms have long centered conspicuous consumption, both of branded luxury goods and, by the 2010s, fashionable food items (Taylor, 2018). Before the COVID-19 pandemic, Instagram food posts overwhelmingly captured dining experiences at high-end cafés and restaurants. During and after the pandemic, conspicuous consumption took a different form: food images instead contained “homemade” breads, meals, and desserts. Consuming homemade food acted as a new kind of class marker communicated via displays of one’s facility (in both senses of the word) for cooking. These posts were also virtue signals of the poster’s adherence to stay-at-home orders. This chapter documents how the growth of social media-mediated conspicuous consumption of homemade goods reflects a rise in the pride and prestige attributed to displays of self-sufficiency in upper- middle class Americans.

Marcel, Madeleine. “Tracking Taste, Tracking Tech: Perceptions of Flavor Before and after the Pandemic,” Sensory History, 2049.

Early in the COVID-19 pandemic, the Global Consortium for Chemosensory Research was established to study the effects of the virus on smell and taste. In

137 conjunction with the introduction of the “Taste Tracker”, new areas of thinking developed surrounding humans’ relationship with taste and smell, and by extension their relationship with food. As historians consider the nature of the Remote Revolution, one must return to this “Taste Tracker” technology and consider its effect on how people both related to and understood food during and after the pandemic. This paper explores the impact of the virus and technology on sensory and perceptual experiences of flavour and taste. In assessing these developments, this paper also seeks to explore the dynamics between the emotional appreciation of flavour and scientific understandings of it.

Rayner, Jenna. “Solo Dining: The Decline and Revival of Good Eating? A Case Study of Ichiran”, Comparative Studies in Society and History, 2062.

In Gillian Cornaner’s recent (and widely acclaimed) book, Dining Solo: Coronavirus and the Revival of Fine Dining, she argues that the dangers of communal eating in the early months of the COVID-19 pandemic introduced an unprecedented wave of “solo dining.” She cites the revolutionary remodeling of the restaurant Nobu in July 2021 and her experience free of the “hustle and bustle of those who care more for the scene than the cuisine.” (Cornaner, 2062, p. 34). But Cornaner omits the early history of solo dining in the late 20th and early 21st centuries. In 1993, the Japanese restaurant Ichiran opened its first “taste concentration counter,” a solo dining experience that earned Ichiran global recognition by 2016. Using Ichiran as a case study, this paper charts an extended history of “solo dining,” challenging Cornaner’s presumption that the coronavirus prompted this remodelling.

Recipes of Anticipation, edited by Cariotta Loftus Yong. Berkeley: University of California Press, 2021.

In the midst of the COVID-19 pandemic, chefs and food writers came together to think about how the virus changed the present and future of food. The recipes presented here are anticipations of the foods and tastes of a future profoundly impacted by the virus. Basic recipes (for example, one using the entire cauliflower including the stem, by Tom Hunt) anticipate not only the need to minimize food waste, but also the desire to experiment with texture as flavour experiences were compromised. Since the experience of recipes and tastes is one of anticipation, the recipe can be thought of as a point of temporal intersection: one that reveals the past, enhances the present and anticipates the future meal.

138 Sage, Loren. “The Rise of The Virtual Farm to Table Movement: Reflections on Cow Connect,” Journal of the Science of Food and Agriculture 3, no. 3 (2028) 32–56.

Throughout the 21st century, the farm-to-table movement in restaurants reinstated diners’ connection to their food and promoted more sustainable forms of eating. COVID-19’s disruption to both the food chain and the restaurant industry has severed this connection once again. In September 2021, Amazon’s Whole Foods partnered with Joel Salatin’s famous Polyface Farm to establish the app Cow Connect. Before buying meat, users could purchase a specified animal of choice, tracking its life and journey to the table. The aim was to establish a greater connection between individuals and their food, while also supporting smaller, environmentally conscious farms. This paper argues that the major contribution of Cow Connect was to establish a new method of socialising with animals at a time when human interaction seemed increasingly de-socialised.

Tang, Claudia. “Recipes for Communities and Communities of Recipes.” Cultural History 20, no. 1 (2031): 33–51.

The cultural object of the cookbook has undergone countless transformations across millenia. At the turn of the 21st century, the dominant form of the glossy celebrity tome gave way to network-based blogs and the virtual communities which congregated around them. As the quarantine measures enacted during the coronavirus pandemic made home-cooking increasingly common, virtual spaces dedicated to the shared preparation of food proliferated among influencers and professional chefs, and soon spread beyond famous figures. What began as comment threads developed into collaborative and robust blogs and websites.

This paper presents an analysis of these blogs and websites, with a particular focus on those that target specific communities. By considering the practical, literary, and sociological dimensions of these spaces, the paper suggests that these blogs can be seen as “recipes” for community building during a time when in-person communities were few and far between.

139 T hank you for contributing

to our cooperative project and for bringing a spark of

joy during this time.

Now...ENJOY!

Small drawings by Mary Lou Dauray