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 though t—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.