Zucchini Bread with Grilled Fig and Goat Cheese

Recipe adapted from Bryce Gilmore, Barley Swine, Austin, TX

2 sticks (½ pound) unsalted butter
¾ cup plus 2 tablespoons light brown sugar
¾ cup plus 2 tablespoons granulated sugar
½ medium lemon, zested
3 eggs
1¾ cups all-purpose flour
½ tablespoon baking soda
1 cup grated zucchini (about 1 zucchini)
8 fresh figs, sliced in half lengthwise
Extra-virgin olive oil
⅓ pound sliced ash-covered goat cheese (such as Ste. Maure)

Preheat the oven to 350°. In the bowl of a standing mixer, combine the butter with the brown sugar, granulated sugar and lemon zest until the butter is lightened in color, about 3 minutes. Whisk in the eggs, one at a time, mixing well between each addition. In a medium bowl, whisk together the flour and baking soda. Fold the flour mixture and the grated zucchini into the butter mixture, mixing until just combined. Pour the batter into a buttered and floured 9-inch loaf pan and place in the oven. Bake until the top is browned and the bread is cooked through, about 1 hour and 15 minutes.

Remove the loaf from the oven and set aside to cool for 5 minutes. Remove the bread from the pan and cool completely before slicing into ½-inch slices.

On a hot grill pan or outdoor grill, brush the figs with a bit of olive oil, sprinkle with salt and grill until the figs are warmed and start to caramelize, about 20 seconds. Lay the zucchini-bread slices on the grill and grill until warm and grill marks form, about 1 minute. Arrange the grilled figs and zucchini-bread slices on a plate alongside the goat cheese and serve immediately.

Fresh Lemon Mousse and Sweetened Whipped Cream

Recipe from Barefoot Contessa Back to Basics

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Sweet Potato, Ricotta, and Arugula Flatbread

Recipe from Faith Durand, The Kitchn

1 lb pizza dough
1 sweet potato (roughly 10 ounces)
1 cup ricotta
2 teaspoons fresh thyme
1 cup grated parmesan cheese, loosely packed
2 oz arugula (two big handfuls)
Salt and pepper

Preheat the oven to 450°F. If you have a baking stone, set it in the oven now.

Use your hands to gently press the pizza dough into a large oval. If the dough starts to spring back, let it rest for a few minutes and then try again. I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven.

Peel the sweet potato and slice it into thin 1/8" coins (or use a mandoline). Toss the coins with a little olive oil in a small bowl and set aside. In another bowl, mix the thyme into the ricotta.

Spread the ricotta mixture across the top of the dough. Arrange the sweet potato coins in slightly overlapping layers on top. Sprinkle the entire surface with a little salt.

Bake for 7 minutes and rotate the flatbread. Bake for another 7-8 minutes until the edges of the bread are turning golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute.

Scatter the arugula on top of the flatbread as soon as it comes out of the oven. Let it stand for a few minutes before cutting for the arugula to wilt. Slice and serve either warm or room temperature.

Oatmeal Bread

Recipe adapted from Farmgirl

4½ cups very hot water (can also use milk)
2½ cups old-fashioned oats
1/2 cup oat bran
1/2 cup packed golden brown sugar
1/4 cup (1/2 stick) butter
1 Tablespoon (3/8 oz/11 g) instant yeast (slightly more if using active dry yeast)
6 to 7 cups bread flour (6 cups = 1 lb, 15 oz/871 g)
1 Tablespoon salt

Combine oats, oat bran, brown sugar, and butter in a very large bowl. Add hot water and stir until combined. Let sit until about 80°F, about 30 minutes.

Combine yeast with 2 cups of flour and salt and stir into oat mixture. Continue stirring in flour one cup at a time until a soft dough forms. Transfer dough to a well-floured surface and knead for about 8 minutes. Cover dough with the bowl and let rest for 20 minutes.

Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp towel. Ferment (first rise): Approximately 1½ hours if dough is at an optimal 70 to 75°F. When the dough is ready, you should be able to push your finger deep into it and leave an indentation that does not spring back.

Divide and shape into three loaves. Remember to be gentle with the dough. Your goal is to form an even loaf with a taut skin, while leaving some larger air holes inside. Place logs seam side down in greased loaf pans. Brush tops of loaves with water and sprinkle with oats, if desired.

Proof (second rise): Approximately 1 hour if dough is 70 to 75°F. The loaves are ready for baking when you make a slight indentation with your finger in the dough and it does not spring back. Note: this dough will not rise a whole lot while baking, so you want your loaves to be nearly finished size before you put them in the oven.

Bake at 375° for 35 minutes or until golden brown and bottoms sound hollow if tapped. Remove from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze.

Glazed Carrots with Cardamom and Ginger

Recipe by Shawn McClain from Food & Wine

6 tablespoons unsalted butter
1/4 cup thinly sliced fresh ginger
1 garlic clove, minced
4 cardamom pods
3 pounds carrots, sliced on the diagonal 1/3 inch thick (you can also use baby carrots left whole)
2 tablespoons sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
Salt and freshly ground pepper

In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper.

Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.

The carrots can be refrigerated overnight. Rewarm before serving.

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

Recipe from Bon Appétit  | August 2010

6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula

Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).

Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

Fish Tacos

Recipe from Gwyneth Paltrow's My Father's Daughter

A bunch of cilantro
Juice of 5 limes
1/3 cup of olive oil, plus 2 tablespoons for cooking
1 small white onion, roughly chopped
2 cloves garlic, smashed
1 jalapeño or 3 red fresno chili peppers, roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
Coarse salt
2 pounds halibut, finely diced
Freshly ground black pepper
1/2 cup white wine

Combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. Set the mixture aside. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut. Cook, stirring now and then, until golden brown, about 8 minutes. Add the white wine and cook until nearly evaporated, about 2 minutes. Pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello. Serve immediately with deep-fried flour tortillas, crema fresca (or sour cream), cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).

Prosciutto wrapped Asparagus with Shallot and Rice Wine Beurre Blanc

Recipe from Kitchen on Fire

1 bunch Thin Asparagus, trimmed into 3 inch pieces
6-10 slices Prosciutto
Olive Oil for drizzling

6-7 tbsp Rice Wine Vinegar
3 tbsp Shallot, minced
¾ cup Butter, cubed & chilled
to taste Salt & Pepper

Preheat the oven to 400˚.

Toss the asparagus with a good drizzle of olive oil & place into 3-5 piece bundles. Wrap each with a ¼ piece (or ½ piece) of prosciutto & place onto an oiled sheet tray into the oven for about 15 minutes; until the prosciutto is crispy & the asparagus is tender.

In a sauce pan on med-high heat, add the vinegar & shallot; reduce the liquid until almost dry. Remove from heat and slowly whisk in the butter a few cubes at a time (you want the butter to melt & without separating to butter fat & foam). Move back to the heat as necessary. Whisk until all butter is melted & smooth. Season with salt & pepper; serve with the asparagus.

Hummus Crusted Chicken with Rosemary and Lemon

Recipe from Clean Eats

2 boneless/skinless chicken breasts (local and free-range)
2 lemons, (1 sliced into rounds and 1 juiced)
1/2 cup hummus (you can buy it or use the quick and delicious recipe below)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

Make the hummus in a food processor by blending the following ingredients:
1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon extra virgin olive oil

Preheat to 450.

Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”).

Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more. Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.

Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes.

Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.

Arroz con Leche

1 cup rice
3 cups water
A dash of salt
1 stick of cinnamon (about 8 cm. long)
A dash of lemon or orange peel (optional, I usually don't add)
4 cups of milk
1 1/2 cups sugar
1 teaspoon vanilla
1 egg (optional)

Cook the rice with the water, salt and cinnamon stick on the stove. Once the water has almost evaporated, reduce heat and slowly stir in the milk, sugar and vanilla. I some times beat an egg into the milk before pouring into the rice. Once the rice thickens, remove from the stove and let cool, and then refrigerate. Sprinkle with cinnamon before serving chilled.

Note: I used brown sugar, which gave the arroz con leche a darker color.

Fettuccine With Asparagus

1 1/2 pounds of asparagus
12 ounces fettucine
3 tablespoons unsalted butter
1 garlic clove, minced
3 shallots, chopped
1 cup heavy cream
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.

Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring water to boil for the fettuccine.

Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.

Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.

Note: I used whole grain vegan pasta and substituted the heavy cream with fat free half-and-half.

Rosemary Apple Turnovers with Honey

Recipe from Sara Kate Gillingham-Ryan

1 recipe single pie crust, chilled or 1 sheet puff pastry, thawed
1 large apple, about 8-10 ounces, peeled, cored and cut into 1/4-inch dice
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon freshly grated nutmeg
1 tablespoon all-purpose flour
pinch salt
1 egg, lightly beaten

Preheat oven to 375° F.

In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.

On a lightly floured surface, roll out the pie crust out to a 17- x 9-inch rectangle. (If using puff pastry, unfold the sheet.) Trim to a 16- x 8-inch rectangle. Cut the sheet into eight 4- x 4-inch pieces.

Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.

Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits in the top of the turnovers to allow steam to escape.

Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown.

Gnocchi with Radicchio, Pancetta, Pine Nuts, and Rosemary

Recipe by Pasta da Pulcinella for Bon Appetit

1 1/2 pounds russet potatoes, scrubbed
1 cup all purpose flour plus additional (for sprinkling)
1 large egg yolk
1/2 teaspoon salt
9 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
1/2 cup chopped shallots (about 2 large)
3 garlic cloves, chopped
2 tablespoons olive oil
1 cup sliced radicchio
2 tablespoons chopped fresh Italian parsley, divided
1 teaspoon minced fresh rosemary
2 tablespoons finely grated Parmesan cheese plus additional (for passing)
1 tablespoon pine nuts, toasted

Place unpeeled potatoes in large saucepan of water. Bring to boil. Continue boiling until tender, 35 to 45 minutes, depending on size of potatoes. Drain; let stand until cool enough to touch, about 10 minutes. Using knife and fingertips, peel potatoes. Cut potatoes into 2-inch pieces; press through potato ricer or food mill into large bowl. Cool. Add 1 cup flour, egg yolk, and salt; mix to blend, then transfer to floured surface and knead briefly to form dough.

Sprinkle rimmed baking sheet with flour. Divide dough into 4 pieces. Roll out 1 piece into 3/4-inch-diameter log. Cut log crosswise into 1-inch gnocchi. Roll back of fork along gnocchi, forming indentations along 1 side. Place gnocchi on sheet. Repeat with remaining dough. DO AHEAD Can be made 1 day ahead. Cover; chill.

Working in batches, add gnocchi to large pot of boiling salted water; cook until gnocchi float to surface, then boil until cooked through, about 3 minutes longer. Using slotted spoon, transfer gnocchi to same baking sheet.

Meanwhile, heat large skillet over medium heat. Add pancetta; sauté until crisp and golden. Add shallots and garlic and sauté 1 minute, stirring constantly.

Add oil to skillet. Add radicchio, 1 tablespoon parsley, rosemary, and gnocchi and toss until radicchio wilts, about 2 minutes. Season with salt and pepper. Transfer gnocchi mixture to platter. Sprinkle with 2 tablespoons cheese, toasted pine nuts, and remaining 1 tablespoon parsley. Serve, passing additional cheese alongside.

Pink Tea

Recipe adapted from Caroline Wachsmuth

7 oz. mineral water
A dozen fresh mint leaves
Pinch of black cardamom pods
2 heaping tsp. dried hibiscus flowers
1 tsp. dried chamomile flowers
Juice of 1 lime
3 tsp. agave syrup
Small handful of pine nuts (to pour in the bottom of each glass)

Boil the water and pour in the fresh mint, cardamom pods, hibiscus, and chamomile. Let infuse 5 minutes.

Filter out flowers and pods; add lime juice and agave syrup and heat for about 5 minutes — but don’t let it boil.

Scatter the pine nuts in the bottom of two small glasses. Filter the tea again and pour into the glasses. If it’s not sweet enough, add more agave syrup or flower honey.

Gelatinas

Recipe from my aunt Mague.

2 tablespoons gelatin
½ cup cold water
1 can (about 400 g) condensed milk
1 ½ cups pecans
1 teaspoon vanilla
Milk

Sprinkle the gelatin in half a cup of cold water; do not stir. Heat until boiling to fully dissolve the gelatin. Then, in a blender, mix the condensed milk, vanilla, and pecans. Add the dissolved gelatin. Add milk until total mixture equals 4 cups of liquid. Pour into a mold and refrigerate until firm.

Note: Use 2 tablespoons of gelatin per 4 cups of liquid. Can substitute the pecans for Rompope, Kahlua, etc.

Green Smoothie

Recipe from Jenny Nelson's Clean 

3 cups spinach
1 cup frozen blueberries (or raspberries, blackberries, mangoes, papaya, etc.)
1 tablespoon flax oil
1 tablespoon maca powder
1 tablespoon spirulina
1 cup almond milk
2 dates

Blend until creamy.

Whitefish Salad

Recipe from Clean Eats

2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots, peeled and diced
2 teaspoons sea salt (smoked alderwood or any smoked sea salt if you can find it works best)
1 tablespoon olive oil
A splash of almond or rice milk, just enough to give it the right consistency
1/4 cup dried cranberries, unsweetened
Two handfuls of lettuce, shredded

Steam or broil the fish until cooked through (about 10 minutes depending on heat source, check inside with a fork as it cooks). Discard the skin and mash the fish in a bowl with the almonds, shallots, sea salt, olive oil and cranberries. Add enough nut or rice milk to give it a chicken salad consistency.

You can add a swirl of raw and local goat cheese for an amazing creamy and even saltier taste, but it works well without it also. Serve on brown rice wraps or gluten free bread with the lettuce or over any mixed salad.

Sweet and Sour Chicken with Mixed Greens

Recipe from Clean Eats

1/2 cup wheat free tamari or nama shoyu or coconut aminos
1/2 cup apple cider vinegar or balsamic
1/4 cup brown rice syrup
2 large garlic cloves, peeled and minced
A knob of fresh ginger (roughly 1 1/2 inches), peeled and minced or 1 teaspoon ginger powder
2 chicken breasts, sliced into long strips about 3” long and 1/2” thick
1 teaspoon sesame seeds

Preheat oven to 475

Over low heat in a pan mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes. Lay chicken pieces in the sauce and cook, stirring frequently, until cooked through (about 12-15 minutes). Add pieces to bowls of mixed greens, pour the remaining sweet and sour liquid equally over each bowl.

Sprinkle with sesame seeds and serve. This works well warm or chilled.

Cinnamon-Flavored Ice Milk with Coffee

Recipe from Penelope Casas The Foods & Wines of Spain

1 and 1/2 cups strong black coffee, preferably espresso, chilled

Leche Merengada
3 cups milk
1 cup heavy cream
3/4 cup plus 2 tablespoons sugar
Peel of 1 lemon
2 cinnamon sticks
4 egg whites
Few drops of lemon juice
Cinnamon for dusting

Make the Leche Merengada. Bring to a boil the milk, cream, 3/4 cup of the sugar, the lemon peel, and the cinnamon sticks. Reduce the heat and simmer 30 minutes, stirring occasionally. Cool, the refrigerate until cold. Remove the lemon peel and cinnamon sticks. Beat the egg whites with the lemon juice until they form soft peaks. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff but not dry. Slowly beat in the cold milk mixture. Freeze in ice cube trays. Dust with cinnamon when serving.

Pour 1/4 cup chilled coffee into each of 6 parfait glasses, then add scoops of Leche Merengada. Serve immediately.

Sangria

Recipe from Penelope Casas The Foods & Wines of Spain

Start preparations several hours in advance.

1 bottle (24 ounces) dry, full-bodied red wine, preperably of Spanish import from Valencia or Valdepeñas
2 tablespoons orange juice
2 tablespoons orange liqueur, such as Grand Marnier (optional)
1 tablespoon sugar
Orange and lemon slices
Apple and/or peach wedges
1 cup club soda or sparkling water

Mix together in a large pitcher all ingredients except the club soda. Cover and refrigerate several hours or overnight. Add the club soda and ice cubes. Serve very cold.

Tortilla a la Gallega

Recipe from Penelope Casas The Foods & Wines of Spain

4 medium potatoes, peeled, in 1/8 inch slices
1 medium onion, thinly sliced
Salt
1 cup olive oil
5 eggs
1 chorizo (2 ounces) diced
3 tablespoons diced pimiento, homemade or imported

Fry the potatoes and onion with salt in the oil in the same manner as the Tortilla Española. Meanwhile, beat the eggs with salt in a bowl. In a small skillet lightly sauté the chorizo. Add it to the beaten egg along with the pimiento. Drain the potatoes and add them to the egg mixture, pushing them down with a pancake turner so that the egg covers the potatoes. Let sit 15 minutes.

Proceed to cook the omelet as a Tortilla Española.

Tortilla Española

Recipe from Penelope Casas The Foods & Wines of Spain

1 cup olive oil
4 large potatoes, peeled and cut in 1/8 inch slices
Coarse salt
1 large onion, thinly sliced
4 large eggs

Heat the oil in an 8 or 9 inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers lightly. Cook slowly, over a medium flame, lifting and turning the potatoes occasionally, until they are tender but not brown. (The potatoes will remain separated, not in a "cake.")

Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. (The potatoes give the oil a delicious flavor, so reserve the rest for future use.) Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely covered by the egg. Let the mixture sit 15 minutes.

Heat 2 tablespoons of the reserved oil in a large skillet until very hot (you may use the same skillet as long as absolutely nothing is stuck to the bottom). Add the potato and egg mixture, rapidly spreading it out in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the omelet onto the plate. Add about 1 tablespoon more of oil to the pan, then flip the omelet back into the skillet to brown on the other side. (If your skillet was not hot enough, some of the omelet may stick to the pan. If this happens, don't despair; scrape off the pieces and fit them into their places on the omelet. With subsequent flips, the pieces will mesh with the omelet.)

Lower the heat to medium. Flip the omelet 2 or 3 more times (this helps to give it a good shape) cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. I prefer it after it has been sitting for several hours.

Champiñones al Ajillo

Recipe from Penelope Casas The Foods & Wines of Spain

3 cloves garlic, minced
3 tablespoons olive oil
1 and 1/2 tablespoons flour
1 cup beef broth, preferably homemade
1/2 dried red chili pepper, cut in 3 pieces, seeds removed
2 tablespoons chopped parsely
2 tablespoons lemon juice
1/2 pound mushrooms, whole or halved

In a skillet heat the garlic in 2 tablespoons of the oil until the garlic starts to color. Turn off the heat immediately; the garlic should not turn brown. Stir in the flour and cook a minute. Gradually pour in the beef broth, then add the chili pepper, 1 tablespoon of the parsely, and the lemon juice. Stir until smooth and thickened.

In a separate skillet, heat the remaining tablespoon of the oil until it is very hot. Add the mushrooms and stir fry briefly until the mushrooms are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Sprinkle with the remaining tablespoon of parsely and serve.

Honey-Glazed Pear Upside-Down Cake

Recipe from The New York Times

1/4 cup chestnut or other intense honey
4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored
3 sprigs fresh thyme (optional)
1 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1/4 cup sliced almonds.

Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.

Arrange pears, close together and cut-side down, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.

Flip pears over to their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.

Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.

When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

Yield: 6 to 8 servings.

Eggplant Parmesan

Recipe adapted from Jamie's Italy by Jamie Oliver

3 medium-large eggplants, cut crosswise into ½-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1½ teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
½ cup (packed) fresh basil leaves
Salt and freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional.

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.

Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.

Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.

Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Yield: 4 to 5 main dish servings.

Mushroom, Cheddar and Chive Quiche

Recipe adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

For the pastry: 
1 1/2 cups plus 3 tablespoons flour
1/4 teaspoon salt
1/2 cup plus 1 tablespoon butter or margarine, cut into pieces, plus extra for greasing pan
1 egg yolk, broken up

For the filling: 
2 tablespoons olive oil
3/4 pound mushrooms, thinly sliced (about 5 cups)
1 garlic clove, minced
Salt and freshly ground black pepper
4 eggs
1 egg yolk
2 cups light cream
Pinch of grated nutmeg
2 cups grated Cheddar
3 tablespoons chopped chives.

Make the pastry: In a food processor, combine the flour, salt and butter so that some pieces of butter are left, about 8 seconds. Transfer the mixture to a large bowl. Make a well in the center and add half the egg yolk and 1/4 cup ice water. Stir quickly with a fork to bring the ingredients together, adding more water as needed. (If using margarine, less water may be required to moisten the dough.) When the fork cannot do any more, use your hands just to bring the dough together. Do not knead or press the dough; simply gather up the dry parts as quickly as possible. Wrap the dough in plastic film and chill for at least 30 minutes, or up to 8 hours.

Preheat the oven to 350 degrees. Grease an 11-inch round tart pan with butter. Dust a work surface and rolling pin with flour and roll the dough to 1/8-inch thick, lifting and turning so that it does not stick to the surface. Ease the dough into the pan and up the sides, without stretching. Trim excess dough and chill for 30 minutes. Cover with foil and lay beans or pie weights on the foil. Bake until the pastry begins to turn golden brown, 35 to 40 minutes. Cool on a wire rack.

Prepare the filling: In a frying pan, heat the oil and sauté the mushrooms and garlic. Season with salt and pepper. Cook until the mushrooms have darkened and all the liquid released from them has evaporated. Season to taste. Set aside to cool.

In a large bowl, lightly beat the eggs to break them up, then add the cream, a pinch of salt, pepper and nutmeg and beat until combined.

Place the cooled tart on a sheet pan. Scatter the cheese over the base of the pastry shell. Place the mushrooms over the cheese, then pour as much of the egg-and-cream mixture as you can without it spilling over the top. Sprinkle with chives and carefully transfer to the oven. Bake until the filling has set and is lightly golden, 35 to 45 minutes. Serves 8 as a main course.

Castilian-Style Potatoes

Recipe from Penelope Casas The Foods & Wines of Spain

3 tablespoons olive oil
3 tablespoons minced onion
1 clove garlic, minced
3 large potatoes, cubed
1 tablespoon flour
1 teaspoon paprika
Salt
Freshly ground pepper
1 bay leaf

Heat the oil in a shallow casserole. Saute the onion and garlic until the onion is wilted. Add the potatoes and saute 5 minutes more. Sprinkle in the flour and paprika, stirring to coat the potatoes. Barely cover the potatoes with hot water. Add salt, pepper, and bay leaf and cook, covered, until the potatoes are tender and most of the liquid absorbed, about 20 minutes.

Tofu and Green Beans in a Lemongrass Broth

2 stalks of fresh lemongrass, roughly chopped (the whole lot)
2 thick slices of ginger
6 kaffir lime leaves (or zest of 1 lime)
1 large bunch of coriander (cliantro), well washed and shaken dry
Sea salt
1 tablespoon of tamari or soy sauce
1 tablespoon of palm sugar or brown sugar
1 x 300g (10 oz) packet of organic silken tofu
A large handful of green beans, topped and tailed
1 teaspoon of macadamia or light olive oil
2 small red onions, thinly sliced
2 cloves of garlic, thinly sliced
1 red chilli, finely chopped
½ teaspoon of turmeric
200ml of coconut milk
Rice, to serve
Fried shallots, to serve (optional)

Prepare your rice before you begin.

Place the first 3 ingredients into a saucepan. Cut the leaves from the stalks of the coriander and set them aside. Roughly chop the stalks and, if you are lucky enough to have the roots with your coriander, roughly chop them too. Chuck these in to the saucepan, add 1 ½ cups of water and a good pinch of salt. Bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to a little over half. Strain into a jug and stir in the tamari and sugar.

Gently drain the tofu. Place it carefully on a wad of kitchen paper and slice into cubes (don’t be precious – it will dissolve a little into the sauce). Slice the beans into 5cm (2 inch) lengths. Bring a saucepan of water to the boil, throw in the beans and simmer them for 3 minutes. Drain and set aside.

Heat a frying pan, add the oil and when it is hot add the onions, garlic and chilli. Stir fry over a high heat for 2 minutes and then add the par-cooked beans and the turmeric. Pour in the broth, add the tofu and gently stir. Add the coconut milk and simmer the whole lot for about 5 minutes. Add the reserved coriander leaves (yes, all of them), stir and simmer for a further minute.

Taste for salt, adjusting as you see fit - a splash of fish sauce (nam pla) is good - and serve over rice. Scatter each dish with fried shallots, if using, and serve immediately.

Broccoli Stir-Fry With Chicken and Mushrooms

Recipe from The New York Times

2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper.

Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.

Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.

Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.

Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

Notes

Stir-fries work with virtually any combination of vegetables; protein-dense food (meat, poultry, fish, tofu, etc.) is optional. Use pork (like shoulder), shrimp, beef (like sirloin), or tofu instead of chicken; slice the meat thinly or the tofu into cubes.

Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms.

Use fish sauce instead of soy sauce and finish with a squeeze of lime to give it a Southeast Asian flavor.

Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 tablespoon chopped rosemary or thyme to give it a Mediterranean flavor profile.

Use coconut milk instead of stock; 1 tablespoon curry powder instead of soy sauce to give it an Indian flavor.

Beef and Broccoli

1/2 pound beef, sliced
1 bunch of young broccoli (can also add carrots)
1 teaspoon crushed ginger
1/4 cup water
1 clove garlic, crushed
4 tablespoons oil

Mix:
2 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon sherry
1 tablespoon soy sauce

Marinate meat in mixture of cornstarch, salt, sugar, sherry, and soy sauce. Peel stalks of broccoli. Drop broccoli into boiling water and parboil 1 minute. Remove and slice. Heat pan, add 2 tablespoons oil, and saute beef for a few seconds. Remove. Reheat pan, add 2 tablespoons oil, and saute ginger, garlic, and broccoli 1 minute. Add beef and water and simmer 2 minutes.

Delicias de Queso

Cheese Balls

2 eggs, separated
1/2 cup milk
1/2 cup flour
Salt
Freshly ground pepper
Dash nutmeg
1/2 pound cheese, such as Gouda, grated
2 tablespoons grated Manchego or Parmesan cheese
3 tablespoons minced cured ham
1 teaspoon grated onion
Oil for frying

In a bowl beat the egg yolks with a wire whisk until light colored. Stir in the milk, then gradually add the flour and beat until smooth. In a separate bowl beat the egg whites until stiff but not dry. Fold the yolk mixture into the whites, adding the salt, pepper, nutmeg, cheeses, ham, and onion. Drop by the teaspoonful into hot oil, at least 1/2 inch deep, and fry, turning once, until just golden. Do not overcook. Drain and serve immediately.

Cheese Balls with Olives

13-ounce jar large olives (for example, stuffed Spanish green olives without pits)
1 cup + 2 tablespoons cheese (Sharp Cheddar)
1 stick of butter
1/2 tablespoon salt
1/4 tablespoon cayenne

Combine cheese, butter, salt and cayenne. Cover olives. Bake at 350 degrees for 15 to 25 minutes.