Sauerbraten

This pot roast, with its richly spiced sauce, is especially tender thanks to a combination

of long marinating and slow cooking

makes 4–6 servings

prep 30 mins, plus marinating 

• cook 2–2,25 hrs

freeze for up to 2 months

For the marinade

2 cups hearty red wine

2/3 cup red wine vinegar

2 onions, thinly sliced

1 tbsp light brown sugar

1/2 tsp freshly grated nutmeg

4 whole allspice berries, lightly  crushed

4 black peppercorns, lightly crushed

2 bay leaves, crumbled

1/2 tsp salt

 _________________________________

2,25lb (1kg) beef chuck or round roast

2 tbsp vegetable oil

1 onion, sliced

1 celery stalk, chopped

1 tbsp all-purpose flour

1/3 cup crushed gingersnap cookies

●

Prepare ahead The beef should

be marinated for at least 2 days

before cooking.

1

Bring the wine, vinegar,2/3cup water, onions, sugar,

nutmeg, allspice, peppercorns, bay leaves, and salt to a boil in a

saucepan. Let cool completely.

2

Place the beef in a bowl and pour in the cooled marinade.

Cover with plastic wrap and refrigerate, turning the meat over

every 8 hours or so, for 2–3 days.

3

Preheat the oven to 350°F (180°C). Lift the beef from the

marinade, drain well, then pat dry with paper towels. Strain the marinade

into a bowl, discarding the spices.

4

Heat the oil in a large flameproof casserole over

medium-high heat. Add the beef and cook about 10 minutes, until

browned on all sides. Transfer to a plate. Add the onion and celery to the

casserole and cook, stirring constantly, for about 5 minutes, until beginning

to brown. Sprinkle in the flour and stir for 1 minute. Stir in 2 cups of the

reserved marinade and bring to a boil,stirring often.

5

Return the beef to the casserole and baste with the

liquid. Cover tightly. Bake for about 2,25 hours, or until very tender.

6

Transfer the beef to a serving platter and tent with aluminum

foil. Strain the cooking liquid into another saucepan, bring to a boil,

and cook until reduced to about 1,25 cups. Whisk in the gingersnaps

and cook, whisking often, until the sauce is smooth and lightly

thickened. Season with salt and pepper. Slice the beef crosswise,

spread the slices on the platter, and spoon some of the sauce over. Serve

hot, with the rest of the sauce passed on the side.

●

Good with potato dumplings

and green vegetables.

●

Leftovers can be thinly sliced

and piled into rustic bread with braised

red cabbage and a little spicy mustard.

Marinated Anchovies

  Boquerones en Vinagre are a Spanish speciality,ideal as tapas or as a lunchtime dish

makes 4 servings-prep 20 mins, plus 24–48 hrs marinating

2lbs (900g) fresh anchovies

1 tbsp salt

1/2  cup sherry vinegar or white wine

vinegar, as needed

1/3 cup extra virgin olive oil

2 garlic cloves, sliced

3 tbsp chopped parsley

●

Prepare ahead The anchovies must soak in vinegar for at least 24

hours, then they can be dressed with oil and refrigerated for up to 2 days.

1.

to fillet anchovies, cut off heads and tails. Cut a slit along

the underside of each fish and discard the innards. Open out each fish and

remove the central bone by lifting the tail end and pulling upwards. Wash

the anchovies and remove any stray bones. Pat dry with paper towels.

2.

Place half the anchovy fillets in a single layer in a shallow dish.

Sprinkle with 1,5 tsp salt. Arrange the remaining anchovies at right angles

over the first layer. Sprinkle with the remaining salt. Add enough vinegar

to barely cover them. Cover and refrigerate for at least 24 hours.

3.

Pour off the vinegar, rinse the anchovies in cold water, and

pat dry with paper towels. Arrange the anchovies in a shallow serving dish

and pour the olive oil over them. Sprinkle with the garlic and parsley.

Serve chilled.

●

Good with lightly toasted slices of crusty bread, rubbed with a cut

garlic clove and drizzled with olive oil.

variation

Lemon-marinated

Anchovies

Cover the anchovies with the zest and

juice of 2 lemons and marinate for 

2 hours, then continue with the

recipe from step 3.

Chicken Pinwheels with Pasta

           Simply prepared, these light rolls of chicken breast have zesty Italian flavor

makes 4 servings-prep 20 mins • cook 25 mins

low fat

freeze the pinwheels for up to 1 month

4 boneless and skinless chicken breast halves

salt and freshly ground black pepper

1 garlic clove, crushed through a press

16 large basil leaves, plus more to serve

12 sun-dried tomato halves in oil, drained

olive oil, for brushing

1 cup canned crushed tomatoes

3/4 cup dry white wine

8oz (230g) penne, cooked

●

Prepare ahead Prepare through step 3, then cover and

refrigerate for a few hours until ready to bake. 

1.

Preheat the oven to 400°F(200°C). One at a time, lightly

pound each chicken breast with a flat meat pounder between 2 sheets of

plastic wrap until the breast is about 1/4in (5mm) thick.

2.

Place the chicken breasts,smooth sides down, on a work

surface. Season with salt and pepper.Spread each breast with a little garlic.

Arrange 4 basil leaves and 3 sun-dried tomato halves evenly over each piece

of chicken.

3.

Roll up the chicken to enclose the filling and secure with

wooden toothpicks. Lightly oil a shallow baking dish. Place the breasts

in the dish and brush with oil. Pour the crushed tomatoes and wine

around the breasts.

4.

Bake, basting with the sauce halfway through, about 

25 minutes, until the chicken is opaque when pierced with a knife.

5.

Transfer the chicken to a carving board. Let stand for 

5 minutes. Remove the toothpicks and cut crosswise into

1/2in (13mm) thick slices. Arrange the slices on

individual dinner plates. Add the penne and spoon the sauce on top.

Garnish with basil and serve hot.

Swiss Fondue

Few things bring people together like sharing a meal around a fondue pot.  Whether it's the eye-to-eye contact it brings, the conversations about what to dip and for how long, or perhaps simply the wine that goes so well with so many cheese fondues - conversation and laughter always flow when a fondue pot is at the center of the table.

"Fondue" means melted in French, and there never was a more luscious way to serve melted cheese

makes 4 servings

prep 15 mins • cook 10 mins

fondue set

1 large garlic clove, cut in half

1,5 cups dry white wine

1 tbsp fresh lemon juice

7oz (200g) shredded Gruyere cheese

7oz (200g) shredded Emmental  cheese

2 tsp cornstarch

3 tbsp kirsch or brandy

freshly ground black pepper

1 large day-old baguette, cut into

bite-sized pieces

1.

Rub the cut side of the garlic clove inside the fondue pot and 

discard the garlic. Add the wine and lemon juice to the pot and bring it to

a boil on the stove over medium heat. Reduce the heat to low. Toss the

Gruyere and Emmental cheeses in a bowl with the cornstarch. One

handful at a time, stir the cheeses into the wine, mixing until the

cheeses melt before adding more.

2 .

Cook, stirring constantly, until the fondue just comes to a

simmer. Stir in the kirsch, and season with pepper.

3.

If the fondue is too thin, add more cheese or stir in cornstarch

dissolved in wine. If too thick, stir in  a little warmed white wine.

4.

To serve, transfer the pot to its stand on the table. Spear 

the bread cubes onto fondue forks and dunk into the cheese.

Baklava

It was once common for grandmothers to make baklava from scratch, rolling out

 very thin layers of dough to assemble the pastry.

However, modern cooks in Turkey usually buy this classic dessert or snack from the bakery.

 This recipe, which uses ready-made phyllo dough, is relatively easy to make.

A day before making baklava, move the frozen phyllo dough to the refrigerator to

give it plenty of time to thaw completely.

Syrup:

1 c. water

1 lb. sugar

1 tbsp. rose water

Pastry:

olive oil to brush on sheet of

aluminum foil in baking dish

1 16-oz. package phyllo dough,

thawed*

1 c. butter (2 sticks), melted

1/4 c. plus o c. walnuts, pistachios,

or almonds, chopped fine

1. Preheat oven to 400°F.

2. To make syrup, combine water and sugar in a saucepan and bring to a

boil. Reduce heat and simmer for 10 minutes. Add rose water, stir,

and set aside.

3. Line a square baking dish (9_9) with a sheet of aluminum foil. Use

a pastry brush to apply olive oil to foil lining. Lay one sheet of phyllo

dough on top of foil and brush it with a thin coating of melted butter.**

4. Add next layer of phyllo dough. Continue adding layers and

brushing each with butter until you’ve assembled five layers.

5. Sprinkle fifth layer with o cup chopped nuts.

6. Add five more layers of phyllo, brushing each with butter.

7. Sprinkle tenth layer with remaining nuts.

8. Add five more layers of phyllo dough, brushing each with butter.

9. Use a sharp knife to cut baklava into 1-inch squares. Trim any

excess dough that may overlap sides of pan.

10. Bake baklava for 30 to 40 minutes, or until top is golden brown.

11. Remove from oven and brush top with butter.

12. Slowly pour rose water syrup evenly over squares. Allow to cool

before serving. Store leftover baklava at room temperature.

Preparation time: 20 minutes

Cooking time: 15 minutes

Baking time: 40 minutes

Serves 8

*Thaw frozen phyllo dough in its original package for 24 hours in the

refrigerator. Do not unwrap phyllo until you are ready to use it. Make sure your

work area is cleared, your melted butter and pastry brush are ready, and your

filling is prepared.

**After removing a sheet of phyllo from the package, cover remaining sheets

tightly with either plastic wrap or a slightly damp kitchen towel (not terry

cloth). Leftover phyllo will stay fresh in the refrigerator for one week if

covered well with plastic wrap.

Creme Brulee

                              A classic dessert; its name is French for "burnt cream"

 Creme Brulee is one of the most elegant desserts around and also one of the simplest recipes

makes 6 servings

prep 20 mins, plus standing 

• cook 40 mins

six 6oz (175g) ramekins

2 cups heavy cream

1 vanilla pod, split in half lengthwise

5 large egg yolks

1/4 cup granulated sugar

1/4 cup demerara sugar, or use more

granulated sugar

●

Prepare ahead The custards, without the topping, can be covered

and refrigerated for up to 2 days. 

1

Preheat the oven to 275°F(140°C). Heat the cream and

vanilla bean in a saucepan over low heat until simmering. Remove from

the heat and let stand for 1 hour.

2

Using the tip of a knife, scrape the seeds from the vanilla bean

into the cream. Discard the bean or save for another use. Whisk the egg

yolks and granulated sugar together in a bowl. Whisk in the cream

mixture. Strain through a wire sieve into a glass measuring cup. Pour

equal amounts into six 6oz (175ml) ramekins. Place the ramekins in a

roasting pan and add enough hot water to come halfway up the sides.  

3

Bake until the custards are barely set, about 40 minutes.

Remove the ramekins from the pan and cool. Cover with plastic wrap and

chill in the refrigerator at least 2 hours.

4

To serve, position a broiler rack 6in (15cm) from the source of

heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the

top of each custard. Broil until the

sugar caramelizes. Serve immediately.  

Salsa Verde

             This strong-flavored green sauce is packed with herbs and  very versatile

scallions, white and green

parts, minced

3 tbsp bottled capers, rinsed

and chopped

4 anchovy fillets in oil, rinsed

and minced

1 garlic clove, minced

3 tbsp chopped parsley

2 tbsp chopped basil

2 tbsp chopped mint

2 tsp Dijon mustard

2 tbsp sherry vinegar

1/2 cup extra virgin olive oil

salt and freshly ground black pepper

makes 4 servings -prep 15 mins

●

Prepare ahead The salsa can be covered and refrigerated for up to 24 hours; let come to room temperature before serving.

1.

Combine the scallions, capers,anchovies, and garlic in a bowl.

Stir in the parsley, basil, and mint. 

2

Using a fork, stir in the mustard, then the vinegar.

Gradually stir in the oil. Season with salt and pepper. 

3

Transfer to a serving bowl. Let stand for an hour or so 

to blend the flavors. Serve at room temperature.

●

Good with grilled oily fish, such as mackerel, trout, sea bass or tuna.

●

Leftovers can be stirred into hot, cooked pasta for a quick midweek

supper. There is no need to heat the salsa, it will be warmed through by

the hot pasta.

Dressings

Vinaigrette Dressing

This versatile dressing is suitable for almost any salad

3 tbsp wine vinegar

1 tbsp Dijon mustard

2/3 cup extra virgin olive oil

salt and freshly ground black pepper

1.

Whisk the vinegar and mustard in a medium bowl.

2.

Using a balloon whisk, gradually whisk in the oil to make

a thick, smooth vinaigrette. Season with salt and pepper.

Thousand Island Dressing

There is no need to limit this

dressing to salads—it goes

particularly well with seafood

2/3 cup mayonnaise

1/3 cup finely chopped red bell pepper

1 shallot, finely chopped

3 tbsp finely chopped sweet pickles

2 tbsp ketchup

1 tbsp finely chopped parsley

1 tsp Worcestershire sauce

few drops of hot red pepper sauce

●

Prepare ahead The dressing

can be made 2 days in advance,

                                                                 covered and refrigerated.

 1 .

Combine the mayonnaise, bell pepper, shallot, pickles, ketchup,

parsley, and Worcestershire sauce in a bowl, and mix well. Season with the

hot pepper sauce.

2 .

Cover and refrigerate until serving.

●

Good with shrimp cocktails or salads containing shrimp, crabmeat, or avocado.

Yogurt Dressing

If made with fat-free yogurt, this is a healthy alternative 

to mayonnaise

3/4 cup plain low-fat yogurt

1 tbsp finely chopped parsley

1 tbsp finely chopped dill

1 tbsp finely chopped preserved stem ginger

1 tsp preserved ginger syrup, from the jar

zest and juice of 1 small lemon

salt and freshly ground black pepper

●

Prepare ahead The dressing

can be covered and refrigerated for

up to 4 days.

1.

Mix the yogurt, parsley, dill,ginger, ginger syrup, lemon zest,

and juice in a small bowl. Season with salt and pepper.

2

Cover with plastic wrap and refrigerate until ready to serve.

●

Good with falafel or grilled meat, such as lamb.

Blue Cheese Dressing

                                                  

Drizzle this creamy, tangy dressing over your favorite greens

makes about 1 cup

prep 10 mins

3/4 cup plus 2 tbsp sour cream

4oz (100g) Roquefort cheese,

crumbled

1 garlic clove, crushed

2 tbsp white wine vinegar

1 tsp Dijon mustard

1 tbsp finely snipped chives

salt and freshly ground black pepper

●

Prepare ahead The dressing can be made well ahead of time and

refrigerated until ready to use.

1.

Place the sour cream, cheese, garlic, vinegar, and

mustard with 3 tbsp of water in a food processor, and blend until

smooth. Transfer to a bowl, and stir in the chives. Season with 

salt and pepper.

2.

Pour into a serving bowl, cover, and refrigerate until 

ready to serve.

●

Good with green salads, or as

Tandoori Chicken

As tender and flavorful as the classic restaurant dish, this at-home recipe has a more natural color

makes 4 servings-prep 10–15 mins, plus at least 3 hrs marinating

• cook 25–35 mins

For the tandoori marinade

1 onion, coarsely chopped

2 large garlic cloves, crushed and peeled

one 1/2in (13mm) piece fresh ginger,

peeled and coarsely chopped

3 tbsp fresh lemon juice

1tsp chili powder, to taste

1 tsp garam masala

1/4 tsp salt

pinch of ground turmeric

pinch of hot paprika

pinch of saffron threads

4 chicken legs, skin removed

vegetable oil, for the broiler rack

4 tbsp butter, melted

1 red onion, thinly sliced, to serve

lemon wedges, to serv

●

Prepare ahead The chicken can

be marinated in the refrigerator for up

to 24 hours

1.

To make the marinade, puree the onion, garlic, and ginger in a blender 

or food processor. Add the lemon juice, chili powder, garam masala, 

salt, turmeric, paprika,and saffron and process to combine.

2.

Pierce the chicken legs all over with a fork. Place them in a

nonmetallic bowl. Add the marinade and mix well. Cover with plastic wrap.

Refrigerate for at least 3 hours, occasionally turning the pieces.

3

Preheat the oven to 425°F(220°C). Line a roasting pan with

aluminum foil. Place a broiler rack over the pan and oil the rack. Remove

the chicken from the marinade, and arrange on the rack. Brush with half

of the melted butter.

4

Roast for about 25 minutes,or until the chicken is cooked

through and the juices run clear when pierced with the tip of a knife.

5

Remove the pan from the oven. Preheat the broiler. Pour

off the juices that have accumulated in the pan. Brush the chicken with

more butter. Broil the chicken, still on the rack and pan, about 8in (20cm)

from the source of heat for about 5 minutes, until the edges of the

chicken are lightly charred. Serve hot,with the onions and lemon wedges.

Potato Skins with Cheddar and Bacon

                                     Presented this way, these baked potatoes are a real treat

makes 4 servings-prep 50 mins • cook 25 mins

4 medium baking potatoes, scrubbed

7oz (200g) bacon, rind removed,

cut into sticks

2 shallots, finely chopped

scant 1/2 cup whole milk

2 tbsp butter

3/4 cup shredded Cheddar cheese

2 tbsp chopped parsley

salt and freshly ground black pepper

1.

Preheat the oven to 400°F(200°C). Prick the potato skins

all over with a fork. Bake in the oven for about 45–50 minutes, until

tender. Reduce the oven temperature to 350°F (180°C).

2.

meanwhile, cook the bacon in a frying pan over medium-high

heat about 4 minutes until golden. Add the shallots and cook until they

soften, about 1 minute more.

3.

slice off the top third of each potato, horizontally. Using a

spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out

skins and place in a lightly oiled baking dish.

4.

mash the potato with a potato masher. Add the milk and

butter, and beat until smooth. Stir in the Cheddar and bacon mixture

along with the parsley. Season with salt and pepper.

5.

spoon the mixture back into the potato skins and bake for

20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley sprinkled on top, if desired.

Baked Ricotta with Roasted Tomatoes

                    This dish is all about balance. Match the mild ricotta with  full-flavored olive oil,

                            ripe tomatoes,  and sharp black pepper

makes 4 appetizer servings

prep 15 mins • cook 25 mins

1 large red pepper

2 tbsp extra virgin olive oil, plus

more for the pan and for drizzling

7 ripe cherry tomatoes, cut in half

salt and freshly ground black pepper

8oz (220g) fresh ricotta cheese,

drained to remove excess whey

2 tbsp freshly grated Parmesan

Cheese

●

Prepare ahead The dish is best served hot, but it can also be baked

up to 4 hours in advance and served at room temperature.

1.

Position a broiler rack 6in (15cm) from the source of heat

and preheat the broiler. Place the red pepper on the rack and broil, turning

occasionally, about 10 minutes, until the skin is charred and blistered.

Transfer to a plate and cool. Peel and discard the ribs and seeds. Cut the

pepper into thin strips.

2.

Preheat the oven to 425°F(220°C). Lightly oil a small baking

dish. Reserve 2 tomato halves and nplace the remaining tomato halves in

the dish, cut sides up. Drizzle with 2 tbsp olive oil and sprinkle with salt

and pepper. Bake for 7–10 minutes until the tomatoes soften. Remove

the dish from the oven and set aside.

3.

Cut the ricotta cheese in half crosswise. Remove the

tomatoes from the dish. Place the bottom half of the ricotta, cut side

up, in the dish and season lightly with salt and pepper. Arrange the pepper

strips on top, then the tomatoes.Drizzle with olive oil and top with the

remaining ricotta, cut side down.

4.

Sprinkle with the Parmesan and drizzle with a little extra oil.

Return to the oven and bake for 15 minutes until the cheese is hot and

the top is golden.

variation

Substitute sun-dried tomatoes in oil

for the roasted cherry tomatoes and

pimiento del piquillo (preserved

Spanish peppers) for the red peppers

Porcini Mushroom Soup

                    This hearty Italian country soup is full of deep, earthy goodness

makes 6 servings

prep 20 mins, plus soaking 

• cook 1 hr, plus standing

low fat, low GI

freeze, without the bread, for up

to 3 months

1oz (30g) dried porcini mushrooms

1,5 cups boiling water

3 tbsp extra virgin olive oil, plus

more for drizzling

2 onions, finely chopped

2 celery stalks with leaves, finely

chopped

4oz (115g) cremini mushrooms,

sliced

2 garlic cloves, thinly sliced

2 tsp chopped rosemary

1 tsp chopped thyme

3 cups vegetable stock

one 14.5oz (411g) can chopped

tomatoes, drained

salt and freshly ground black pepper

4 cups diced day-old crusty bread

●

Prepare ahead The soup can be made through step 3, then cooled,

covered, and refrigerated for up to 2 days. Reheat, then add the bread.

1.

Combine the dried porcini and boiling water in a small bowl. 

Let stand for 30 minutes. Drain through a fine sieve, reserving the

soaking liquid. Coarsely chop the soaked mushrooms.

2.

Heat the oil in a large saucepan over medium-low

heat.  Add the onions and cook about 5 minutes, until softened. Add the

celery and cook 5 minutes more, until the celery is tender. Stir in the

mushrooms, garlic, rosemary, and thyme and cook until the mushrooms

soften, about 5 minutes more. 

3.

Add the stock, tomatoes, and the soaked mushrooms and their

liquid. Bring to a boil over high heat. Return the heat to medium-low and

simmer for 45 minutes. 

4 .

Stir in the bread. Season with salt and pepper. Remove from

the heat, cover, and let stand for 10 minutes. Stir well so the bread can

break up and thicken the soup. Spoon into deep bowls, drizzle each

serving with olive oil, and serve hot.

● Good with bowls of spiced olives, and crusty bread.

variation

Fresh Porcini Soup

Replace the dried porcini with 4oz

(115g) fresh porcini. Do not soak

them; instead, slice and add them to

the soup along with the cremini

mushrooms. You will need an extra

cup of vegetable stock.

Roast Stuffed Shoulder of Lamb

PORTIONS: 10  PORTION SIZE: 5 OZ (150 G)
 INGREDIENTS 
Stuffing:
4 oz 125 g Onion, fine dice
1 tsp 5 mL Garlic, chopped fine
2 fl oz 60 g Olive oil, vegetable oil, or3 oz 100 g Soft, fresh bread crumbs 
 (about 2 cups)
1/3 cup 80 mL Chopped parsley
1/2 tsp 2 mL Dried rosemary
1/4 tsp 1 mL Black pepper
1/2 tsp 2 mL Salt
1 Egg, beaten

1 Boneless lamb shoulder,
about 4 lb (1.8 kg)
as needed Oil
as needed Salt
as needed Pepper
as needed Dried rosemary

Mirepoix:
4 oz 125 g Onion, chopped
2 oz 60 g Carrot, chopped
2 oz 60 g Celery, chopped
2 oz 60 g Flour
1 qt 1 L Brown beef stock or lamb stock
4 oz 125 g Tomatoes, canned
 to taste Salt
 to taste Pepper

Per serving: Calories, 390; Protein, 31 g; Fat, 25 g (57% cal.); Cholesterol, 120 mg;

Carbohydrates, 11 g; Fiber, 1 g; Sodium, 275 mg.

PROCEDURE

1. Saute the onion and garlic in oil until soft. Remove from heat and cool.

2. Combine onion and garlic with the remaining stuffing ingredients and

mix lightly.

3. Lay the lamb shoulder out flat, fat side down 

 (a) Bone out the shoulder. To remove the blade bone, slide

the knife against the bone to separate it from the meat.

 (b) Spread the boned shoulder with the stuffing.

(c) Roll the shoulder and tie it securely.

4. Spread the lamb with the stuffing and roll it up. Tie the roll tightly.

5. Rub the meat with oil, salt, pepper, and rosemary.

6. Place the meat on a rack in a roasting pan. Insert a meat thermometer

into the thickest part of the meat (not into the stuffing).

7. Place in a 325°F (165°C) oven. Roast the meat about 1,5hours

8. Place the mirepoix in the bottom of the roasting pan. Baste the meat

with fat and continue to roast until the thermometer reads 160°F

(71°C). Total cooking time is about 2,5hours.

9. Remove the roast from the pan and let stand in a warm place.

10. Set the roasting pan over high heat to clarify the fat and finish browning

the mirepoix. Drain off about three-fourths of the fat.

11. Add the flour to the pan to make a roux, cooking it until it is brown.

12. Stir in the stock and tomatoes and bring to a boil. Simmer, stirring, until

the gravy is thickened and reduced to about 1,5pt(750 mL).

13. Strain and skim excess fat.

14. Season to taste with salt and pepper.

 15. Slice the roast crosswise, so each slice contains stuffing in the center.

When slicing, be careful to keep the slices from falling apart. Serve each

portion with 2 oz (60 mL) gravy.

Paella

                                                       Paella (Spain)

Ingredients

2 Chickens, 3 lb(1.1–1.4 kg) each

as needed Olive oil

8 oz 225 g Chorizo sausage (see note)

2 lb 900 g Lean pork, cut into large dice

16 Large shrimp, peeled and deveined

2 lb 900 g Squid(calamari), cleaned , cut into rings

2 Red bell peppers, large dice

2 Green bell peppers, large dice

16 Small clams

16 Mussels

8 fl oz 250 mL Water

as needed Chicken stock

1 tsp 5 mL Saffron

12 oz 350 g Onion, small dice

6 Garlic cloves, minced

2 lb 900 g Tomatoes, chopped

2  tsp 10 mL Dried rosemary

2 lb 900 g Short-grain rice, such as Italian arborio

2 tsp 10 mL Salt

to taste Pepper

4 oz 125 g Cooked green peas

16 Lemon wedges

Per serving:

Calories, 630; Protein, 52 g; Fat, 22 g (32% cal.); Cholesterol, 260 mg;

Carbohydrates, 52 g; Fiber, 5 g; Sodium, 630 mg.

Procedure

1. Cut each chicken into 8 pieces.

2. In a large saute pan, brown the chicken in olive oil. Remove and

set aside.

3. Using additional oil as needed, briefly saute the sausage, pork,

shrimp, squid, and peppers. Do each ingredient separately, then

remove to separate containers.

4. Combine the clams and mussels with the water in covered pot.

Steam them just until they open.

5. Remove the shellfish and set them aside. Strain the liquid, then

add enough chicken stock to measure 2 qt (2 L).

6. Add the saffron to the stock mixture.

7. In the skillet used for browning the meats, saute the onion and

garlic until soft. Use additional olive oil if necessary.

8. Add the tomatoes and rosemary. Cook until most of the

liquid has evaporated and the tomatoes form a rather dry paste.

9. Add the rice and stir. Add the chicken, sausage, pork, squid, and

peppers.

10. Bring the stock mixture to a boil in a separate pot, then add to

the rice and stir. Add salt and pepper to taste.

11. Bring to a simmer, cover, and put in an oven heated to 350°F

(175°C) for 20 minutes. (This dish is traditionally made uncovered

on top of the stove, but making it in the oven is more practical

for restaurants because it requires less attention.)

12. Remove the pan from the oven. Check the moisture level and add

more stock, if necessary. It should be quite moist but not soupy.

13. Sprinkle the peas over the rice. Then arrange the shrimp, clams,

and mussels on top. Cover loosely and let stand 10 minutes to

heat the shellfish.

14. For each portion, allow 8 oz (225 g) rice and vegetables,

1 shrimp, 1 clam, 1 mussel, 1 piece of chicken, and at least

1 piece each of pork, sausage, and squid. Garnish each portion

with 1 lemon wedge.

Note: If chorizo sausage is not available, use pepperoni sausage or other hard,

spicy sausage. You may cut the sausage into

1/2-ounce (15-g) chunks before

sauteing or cut them up just before serving.

Coquilles St Jacques

                  This scallop dish is equally impressive as a main course or as an appetizer

makes 4 servings

prep 20 mins • cook 50 mins

4 large scallop shells, pastry bag

with Ѕin (1cm) plain tip

freeze for up to 3 months

For the piped potatoes

1lb (450g) baking potatoes, peeled

and cut into chunks

2 tbsp butter

large pinch of freshly grated nutmeg

salt and freshly ground black pepper

3 large egg yolks

8 large sea scallops

1/4 cup dry white wine

one 3in (7.5cm) piece of celery

small sprig of thyme

4 whole black peppercorns

1 bay leaf

8oz (225g) white mushrooms

juice of  1/2lemon

3 tbsp butter

1 tbsp all-purpose flour

1/4 cup heavy cream or creme fraiche

1/2 cup shredded Gruyere

●

Prepare ahead The shells can

be can refrigerated for up to 4 hours

before baking.

1.

Boil the potatoes in lightly salted water about 20 minutes,

until tender. Drain and mash with the butter and nutmeg, and season with

salt and pepper. Stir over low heat about 2 minutes. Remove from the

heat and cool slightly. Beat in the egg yolks. Transfer to a pastry bag fitted

with a 1/2in (1cm) plain tip.  

2.

Preheat the oven to 425°F (220°C). Bring the scallops, 

2/3 cup water, the wine, celery, thyme, peppercorns, bay leaf, and a large

pinch of salt to a boil over low heat. Cover and simmer for 1-2 minutes,

just until the scallops look opaque on the outside. Strain over a bowl and

reserve the cooking liquid.

3.

Simmer the mushrooms and lemon juice in a small

covered saucepan over medium-low heat about 5 minutes, or until tender.

Season with salt and pepper. Uncover and boil over high heat until the liquid

is evaporated. Add to the scallops. 

4.

To make the sauce, melt 1 tbsp of the butter in a saucepan

over low heat. Whisk in the flour and cook for 1 minute, whisking

constantly. Whisk in the reserved liquid and whisk until simmering and

thickened. Simmer, whisking often, until slightly reduced. Remove from

the heat and stir in the cream and 1/4 cup of the Gruyere. Cut each

scallop into 2 or 3 pieces and stir into the sauce with the mushrooms.

Season with salt and pepper.

5.

Spoon the mixture into each shell or ramekin and

sprinkle the remaining Gruyere on top. Pipe a generous border of potato

around the edges of each shell. Dot with the remaining butter. Bake for

about 15 minutes, or until golden.

Serve hot.

●

Good with slices of warm crusty

bread and a mixed or green salad.