BREAKFAST

(get) STUFFED FRENCH TOAST
8  1½" thick slices of good french bread (soft)
4 eggs
1 cup half & half
2 Tbsp. sugar
2 tsp. cinnamon
1 tub whipped cream cheese
Desired preserves
Powdered sugar for powdering
Beat together eggs, half & half, sugar, and cinnamon. Make a slice in top of bread slices to stuff. Mix one part preserves with two parts whipped cream cheese and spoon into the bread slices. Coat with egg mixture, fry in butter or oil. Dust with powdered sugar and garnish with berries or fruit.

BRIE AND FRUIT
Wheel of brie
Bunch of fuit
Good bread
Place brie wheel in large bowl and zap for 2-3 minutes until top rind gets puffy. Take out and slice off the top rind. Dump a bunch of chopped fruit on top (peaches, bananas, kiwi, grapes, berries, etc.) Serve with a big spoon and toasted or fresh-baked bread.

BAKED VIDALIA ONION AND POTATO OMELETTE
2 russet or Yukon gold potatoes, peeled and cut into 1/4-inch dice
2 tablespoons salt
6 large eggs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 Vidalia onions or leeks, white and green parts only, thinly sliced and washed
2 tablespoons finely chopped fresh chives
1. Heat oven to 400° with rack in center. In a medium saucepan over high heat, cover potatoes with 4 cups water and salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 5 minutes. Drain, and set aside.
2. Slightly beat eggs with salt and pepper. Set aside. Heat oil in a 10-inch ovenproof nonstick sauté pan over medium-high heat, until just beginning to smoke. Add potatoes, and cook, stirring occasionally, until evenly golden brown, 10 to 12 minutes. Add onions, and continue to cook until wilted and beginning to brown, 2 to 3 minutes more. Add eggs, sprinkle with chives, and swirl pan to distribute evenly. Transfer to oven.
3. Bake until center is set and sides are puffy and golden, about 10 minutes. Reduce oven temperature if eggs brown too quickly. Do not overcook, or eggs will get tough. Let cool slightly before slicing into small wedges.

BAKED FRENCH TOAST
1 loaf white bread, sliced
8 eggs
2 cups milk
2 cups half-and-half
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
== NUT TOPPING ==
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped nuts
Generously grease 13-by-9-by-2-inch baking pan. Fill pan with bread slices to within 1/2 inch of top. Blend together eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Pour over bread slices. Cover and refrigerate overnight. Combine topping ingredients and set aside until time to bake toast. Spread topping over toast. Bake at 350° for 50 minutes until puffed and golden. If top browns too quickly, cover with foil.

APPETIZERS

JON'S BLUEBERRY BRIE
1 cup blueberries
2 Tbsp. chopped onion
1 1/2 tsp. grated ginger root
1/4 cup firmly packed brown sugar
2 Tbsp. cider vinegar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1 cinnamon stick
1 large round of brie
In saucepan, combine all ingredients except for brie. Bring to a boil over medium heat, stirring frequently. Boil one minute. Remove cinnamon stick, cover, refrigerate at least 30 minutes.
Place brie on microwave safe serving dish (be sure not to puncture the rind in any way) and zap on high for 2-3 minutes or until warm. Remove from oven. Top with cold blueberry sauce. Serve with crackers, bread, etc.

COFFEE PECAN BRIE
1 pound shelled pecans
1 cup brown sugar
1 cup Kahlua
1 pound round of Brie cheese, room temperature
assorted cocktail crackers
Place Brie on large plate with lip that comes up a bit. Coarsely chop the pecans and place them in the oven to toast lightly. Place brown sugar and Kahlua in large frying pan over medium heat. Stir until the mixture becomes thick and bubbly (brown and on the verge of caramelizing). Add toasted pecans, bring back to a boil, and remove from heat. Pour mixture over Brie. Heat for 10 seconds in microwave or for approximately 30 seconds in a 300º oven. (This step breaks down the Brie to where it's just short of runny and blends wonderfully with the sauce). Serve with crackers.

PEARS AND CAMEMBERT PARTY APPETIZER
A lot like the thing we made for the Gilbert Grape Party.... the cheese should be cold, so it can be sliced; the glaze will warm it when poured on top.
1 eight-ounce wheel Camembert or Brie cheese, cold
1 tablespoon unsalted butter
1 large Bosc pear, peeled and cut into 1/4-inch dice
2 tablespoons brandy
1 teaspoon chopped fresh rosemary, plus more for garnish
2 tablespoons balsamic vinegar
1 tablespoon honey
8 walnut halves
1. Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.
2. Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.

FRIED BLOSSOMS
(Can be stuffed with cream cheese, goat cheese, herbs, etc.)
pumpkin or squash blossoms
1 egg
1/2 cup flour
1/2 cup milk
deep hot oil
Gather a pan of pumpkin or squash blossoms when fully opened. Remove stamens and wash and drain the petals. Make a batter using 1 egg and about a 1/2 cup flour and 1/2 cup milk. Dip blossoms in batter then drop into deep hot oil.

HALLOWEEN PUMPKIN SEEDS
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper to taste
1 1/2 tablespoons peanut oil
1. Heat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

SPINACH RASPBERRY SALAD
1 pt. raspberries
2 qt. torn spinach
1/4 red onion, sliced
1 c. sliced fresh mushrooms
1/2 c. walnuts
Reserve 1/2 c. raspberries for dressing. Arrange spinach on individual plates. Sprinkle on raspberries, onions, mushrooms, and walnuts.
==Dressing==
8 oz. cream cheese
1/2 c. reserved raspberries
1/4 c. white wine vinegar or raspberry vinegar
1 Tbsp. olive oil
3 Tbsp. sugar
1/4 tsp. salt
Place all ingredients in a blender or food processor. Process until well blended. (Can also add the juice drained from the frozen raspberries.)

MAIN

SEAN'S WICKED TERIYAKI
Fish (3/4 pound per person) - they used halibut and I used salmon.
1/2 medium sweet onion, sliced in thin rings
6 strands green onion, chopped
4 cloves garlic, peeled and chopped
1 Tbsp. olive oil
3 large florets broccoli, trimmed and chopped
1/2 c. Soy Vay Veri Veri Teriyaki sauce (or other excellent teriyaki sauce)
Cooked white rice (1/2 c. uncooked, per person) *not minute rice!
1/2 cucumber
Salt & pepper to season

Sweat the sweet onion, green onion and garlic in olive oil, about 3 minutes. Put pieces of fish in baking pan, season with salt & pepper, cover with sauté mix (including the oil) and teriyaki sauce. Bake until cooked (depends on what kind of fish you use). Serve over rice and broccoli, garnish with chopped cucumber.
Seattleites: Soy Vay is sold at Larry's, Central Market, Whole Foods, and Trader Joe's.

FETTUCCINE WITH BRUSSELS SPROUTS LEAVES, BROWN BUTTER, AND TOASTED WALNUTS
1 tsp. salt
16 oz. fettuccine (we use linguine or spaghetti instead, fettuccine was too big)
1/2 cup plus 3 Tbsp. butter
2 oz. walnuts
1 medium sweet onion, sliced into thin wedges
2 tsp. fresh garlic
1 lb. brussels sprouts, leaves separated (this takes forever, so sit down for TV with a big bowl for the leaves, a small bowl for cores and outer leaves, and a small paring knife)
1/4 tsp. fresh ground pepper
1/2 tsp. sage, finely chopped*
1/4 tsp. thyme, finely chopped*
Freshly grated (real) parmesan for serving
* do yourself a favor and try to find fresh thyme and sage!

Preheat oven to 350°. Boil pasta till cooked. Drain, transfer to medium bowl, toss with 1 tablespoon of butter, cover and keep warm.
Spread walnuts on baking sheet and toast lightly, about 10 minutes. Chop coarsely, set aside.
Place 1/2 butter in saucepan over medium-high heat. Cook until butter begins to brown and is fragrant, about 8 minutes. Strain, discarding solids (?), into a small glass bowl, set aside.
Heat remaining 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, cook unitl soft, about 2 minutes. Add brussels sprouts leaves, sprinkle with salt, pepper, and herbs, continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet, drizzle with brown butter. Toss to combine, cook to warm through. Garnish with walnuts and parmesan.
** It got bitter when re-heated in the microwave the next day - so make sure to pig out so there's no leftovers.

SALMON (OR TUNA) PIE
If you don't have a springform pan, use a pie pan, but you will have a lot of leftover filling. Cope.
-----PARMESAN CRUST-----
1 1/2 c Flour
1/2 c Parmesan cheese, -grated
3/4 c Shortening
3 tb Water (more as needed)
-----FILLING-----
15 1/2 oz Salmon (1 large can) or Tuna - or 1 lb. baked, fresh Salmon or Tuna
1 lg Onion, diced
1 Garlic clove, minced
2 tb Butter
2 c Sour cream
4 Eggs
1 1/2 c Gruyere cheese, -shredded
1 t Dill weed
1/4 ts Salt
Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with about 2 T water. Form into a dough, adding more water as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for 10 minutes. Make filling: Saute onion and garlic in butter until onion is soft. Beat sour cream and eggs until blended. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, about 1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with remaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

BAKED PASTA WITH SUN DRIED TOMATOES & RICOTTA CHEESE
3 tablespoons olive oil, divided
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1/4 cup chopped sun-dried tomatoes, drained
One 14.5-ounce can ready-cut tomatoes
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black ground pepper
8 ounces penne pasta
8 ounces ricotta cheese
1/2 cup grated Parmesan cheese
Chopped fresh Italian parsley
Additional grated Parmesan cheese
In a large skillet heat 2 tablespoons oil over medium-high heat. Add onion and saute for 4 minutes or until starting to brown. Add garlic and sun-dried tomatoes; saute 3 more minutes. Add tomatoes, paprika, salt and pepper. Stir sauce well, reduce heat, cover and simmer 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook pasta for 7 minutes or until tender and still a bit firm. Drain and toss with remaining 1 tablespoon olive oil. Preheat oven to 350 degrees F. In a large bowl combine ricotta, pasta and sauce; mix gently to combine. Pour into a medium-sized baking dish and top with Parmesan cheese. Bake for 20 minutes or until bubbly and lightly browned. Serve garnished with chopped parsley and additional Parmesan cheese.

CILANTRO GINGER HALIBUT
[Use the cilantro-ginger sauce as both a marinade and a serving sauce.]
1 clove garlic
1/2 small jalapeño pepper
1 one-inch piece fresh ginger, peeled and roughly chopped
3 tablespoons freshly squeezed lime juice (2 limes)
1 cup loosely packed cilantro leaves
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
1 one-and-one-half-pound halibut fillet, skin removed and cut into 4 equal pieces
Combine garlic, jalapeño pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but
is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

BAKED PASTA WITH TOMATO, CREAM, AND FIVE CHEESES
1/4 teaspoon salt, plus more for pasta water
1 pound imported conchiglie rigate (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 pound thinly sliced mozzarella cheese
1/2 cup freshly grated pecorino Romano cheese (1 1/2 ounces), plus more for garnish
1/2 cup coarsely shredded fontina cheese (1 1/2 ounces)
1/4 cup crumbled Gorgonzola cheese (1 1/2 ounces)
2 tablespoons ricotta cheese
6 fresh basil leaves, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup very thinly sliced scallion, for garnish

Heat oven to 500°. Bring a large pot of salted water to a boil. Add
pasta, and cook for 4 minutes. Drain in a colander.
While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve
immediately.

PENNE ALA VODKA
1/2 pound penne
2 tablespoon olive oil
13 cloves garlic, minced
1/4 cup vodka
1 1/2 cups of heavy cream
1/2 cup tomato sauce
Salt and pepper
Fresh Parmesan cheese, grated
Cook penne according to directions on package. Drain and set aside. In a large skillet heat olive oil. Add garlic and cook for 30 seconds. Add vodka and cook until the flames dissipate. Add cream and bring to a boil. Reduce heat so that cream simmers. Stir until mixture has reduced in volume by half. Add tomato sauce and season with salt and pepper. Add cooked pasta. Stir until coated and heated through. Serve with grated Parmesan cheese.

LINGUINE WITH ALMOND & AVOCADO SAUCE
1/2 cup plus 2 tablespoons olive oil
2 medium onions, diced
2 cloves garlic, chopped
Salt
1/2 cup shredded basil leaves
1 cup unblanched almonds, roughly chopped
Flesh of 2 medium avocados, mashed
Freshly ground black pepper
Juice of 1 large lemon
1 lb linguine
In a frying pan, heat 2 tablespoons of the olive oil and sauté the onions until translucent. Add the garlic and salt to taste, cover the frying pan and cook gently until soft.
In a food processor, combine the onion mixture, basil, almonds, avocados and pepper. While the motor is running, slowly drizzle in the remaining 1/2 cup olive oil and the lemon juice. Process until the mixture reaches the desired consistency.
Cook the pasta in boiling salted water until al dente. Warm the sauce just prior to using and stir into the hot pasta.
Garnish with a few roughly chopped, unblanched almonds.

PENNE WITH ROASTED ASPARAGUS & BALSAMIC BUTTER
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
== VARIATION: PENNE WITH ROASTED BROCCOLI AND BALSAMIC BUTTER ==
When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

PASTA, SHRIMP, AND LEEKS
4 tablespoons olive oil
1 pound uncooked medium shrimp, shelled and deveined
2 large leeks
6 quarts water
2 tablespoons coarse salt
1 teaspoon minced shallot or onion
2 tablespoons unsalted butter (optional)
1 cup chicken stock (veggie?)
1 pound fresh tagliatelle or other fresh pasta
1/3 cup grated Romano cheese, plus more for the table
In a saute pan over medium-high heat, warm 2 tablespoons of the olive oil and quickly sear the shrimp for 2 minutes. Set aside.
Trim the leeks and discard the top third of the tough green portion. Slice the remainder into 1/2-inch-thick rounds, and rinse in several changes of cold water to remove all soil and grit. Drain well.
Bring the water to a boil with the coarse salt.
In a saute pan, heat the remaining 2 tablespoons of olive oil, add the leeks, and saute over moderate-high heat, stirring until softened, about 5 minutes. Add the shallot or onion, and cook, stirring for 1 minute. Add the butter and the chicken (?) stock, and simmer gently for 3 minutes. Add the shrimp and simmer for an additional 1 minute. Season to taste with salt and pepper.
Add the pasta to the boiling water, stirring with a wooden spoon. The pasta will be done as soon as the water returns to the boil, 30 seconds to 1 minute.
Drain the pasta well, add the leek sauce, and toss thoroughly to coat the pasta with the sauce.
Sprinkle with Romano cheese. Toss well and serve with additional Romano on the side.

LINGUINE WITH SCALLOPS , SUN-DRIED TOMATOES, AND PINE NUTS
1/4 cup pine nuts
3/4 pound linguine
6 tablespoons olive oil
1 1/2 pounds bay scallops (the little ones)
Salt
1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
6 cloves garlic, minced
6 tablespoons chopped fresh parsley
Scant 1/2 teaspoon dried red pepper flakes
Heat the oven to 350 degrees F. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 minute. Turn and sear until brown on the other side, 1 minute longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

LINGUINE WITH VEGGIES
8 tablespoons olive oil
1 cup fresh bread crumbs
6 cloves garlic, minced
6 tablespoons chopped fresh parsley
1/2 teaspoon dried red pepper flakes
1 teaspoon anchovy paste*
1 pound linguine
1 head cauliflower or broccoli or both (about 2 1/2 pounds), cut into small florets
1 teaspoon salt
1/2 cup grated Parmesan cheese, plus more for serving
In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan. Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat. In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and Parmesan. Top with additional Parmesan. VARIATIONS *Add a handful of pine nuts at the same time as the garlic, parsley, and red-pepper flakes. *NO anchovy paste - yuck!

ARTICHOKE GRATIN
2 large lemons
8 large artichokes
1 tablespoon flour
1 teaspoon salt
1 bay leaf
Oil for the gratin dish
1/3 cup dry white wine
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh marjoram or 1 tsp. Dried
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
4 tablespoons extra-virgin olive oil
Squeeze the juice from one of the lemons into a large bowl and add 3 cups of water. Trim and quarter the artichokes; scrape out the choke if necessary. As you work, drop the finished pieces into the acidulated water. Squeeze the juice from the remaining lemon into a large, non-reactive saucepan. Add about 8 cups water, the flour, salt, and bay leaf, and bring to a boil. Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 min. Drain, discarding the bay leaf. Heat the oven to 375°. Lightly oil a 2-qt. gratin dish. In a bowl, toss the artichokes with the wine and a little salt and pepper. Spread the artichokes evenly in the gratin dish. Toss together the parsley, marjoram, garlic, Parmesan, breadcrumbs, and 2 Tbs. of the olive oil. Sprinkle this evenly over the artichokes and drizzle with the remaining 2 Tbs. olive oil. Bake until the gratin is heated through and the crumbs are brown, about 25 min.

WHITE CHEESE & MACARONI
1 cup elbow macaroni or ditalini (4 ounces)
1 large clove garlic, cut lengthwise into slivers
1/3 cup milk 1 tablespoon margarine or butter
1 cup shredded sharp white cheddar cheese
1/4 teaspoon white or black pepper
1 tablespoon snipped fresh parsley
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and garlic slivers. Reduce heat slightly. Boil, uncovered, for 8-10 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta and garlic to warm pan. Add milk. Cook on low heat for 2-3 minutes, or till all of the milk is absorbed by the pasta. Add margarine or butter, cheese, and pepper. Stir mixture gently till cheese is melted. Garnish with parsley and serve immediately.

ASPARAGUS DILL SOUFFLE
Vegetable cooking spray
3/4 pound asparagus
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
1 (4-ounce) carton egg substitute
3/4 cup (3 ounces) grated Gruyere cheese
1 cup mashed potatoes, cooked without salt or fat
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground red pepper
5 egg whites (at room temperature)
1/2 teaspoon cream of tartar
Preheat oven to 400°. Cut a piece of foil long enough to fit around a 1 1/2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender; drain. Thinly slice asparagus spears to equal 1/2 cup; set aside. Cut remaining asparagus spears in half; set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until well-blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Place egg substitute in a large bowl. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Remove from heat; add cheese, stirring until cheese melts. Place milk mixture, halved asparagus spears, mashed potatoes, dill, salt, and red pepper in a blender; process until smooth. Pour mixture into a large bowl; stir in sliced asparagus. Beat egg whites and cream of tartar at high speed of a hand mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture. Gently fold in remaining egg white mixture. Pour mixture into prepared souffle dish. Bake at 400 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F, and bake an additional 45 minutes or until puffed and golden. Remove foil collar, and serve immediately. NOTE: A good quality Swiss cheese can substitute for Gruyere.

BROCCOLI BLEU CHEESE PASTA
(Cambozola, Stilton, Roquefort, or Gorgonzola)
1 large garlic clove, finely chopped
1/4 teaspoon crushed red pepper, or to taste
1 tablespoon fruity olive oil
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 ounces blue cheese, crumbled, at room temperature
2 tablespoons freshly grated Pecorino Romano or Parmesan cheese, plus extra for serving
3/4 pound broccoli florets, cut into bite-size pieces (reserve stems for another use)
Combine garlic, crushed red pepper, olive oil, butter, blue cheese, Romano cheese, and pepper in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients and melt the butter while heating the water. Once the water comes to a boil, remove bowl and set aside. Cook pasta in large pot of boiling salted water until almost al dente. Add broccoli florets and cook until broccoli is tender but still bright green, about 1 to 2 minutes longer. Drain pasta and broccoli well, immediately add to sauce in bowl, and toss. Serve at once with extra Romano cheese. RECOMMENDED PASTA: 12 ounces fusilli or penne rigate

SEAFOOD STEW
1 1/2 pounds live mussels, scrubbed, debearded
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, chopped, divided
5 fresh Italian parsley stems
2 tablespoons (1/4 stick) unsalted butter
2 large leeks (white part only), chopped
1 fennel bulb, trimmed, chopped
4 cups fish stock
1 bouquet garni (see note)
1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces
8 ounces sea scallops
1 cup creme fraiche or heavy cream
2 large egg yolks
1/2 cup fresh Italian parsley leaves, coarsely chopped
Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed)
Sea salt and freshly ground black pepper
Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells. Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni. Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer. Ladle stew into bowls and serve immediately. NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.

BAKED SPINACH RIGATONI
1 pound rigatoni
3 tablespoons olive oil
1 10-ounce package frozen spinach, thawed
2 cups (about 1 pound) ricotta cheese
5 tablespoons grated Parmesan cheese
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina cheese, grated (about 1 1/2 cups)
Heat the oven to 450°. Oil a 9-by-13-inch baking dish. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes. VARIATION You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less. heat to 300° and bake about 50 minutes until filling is firm.

SPAGHETTI & GARLIC MUSHROOMS
1/2 cup olive oil
3 cloves garlic, minced
1/8 teaspoon dried red pepper flakes (optional)
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper
In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

CHILE RELLENO CASSEROLE
(needs tweaking)
2 (7-ounce) cans whole mild green chilies (replace with real chiles)
1 pound jack cheese, shredded
1 pound Cheddar cheese, shredded
4 eggs
1 cup milk
2 tablespoons flour
1 (8-ounce) can tomato sauce (replace with tomatoes)
1 (8-ounce) jar salsa (replace with our salsa)
Layer chilies and cheese (two layers), beginning with chilies. Blend eggs, milk and flour and pour over chilies and cheese. Bake at 350° in uncovered casserole 30 minutes. Mix tomato sauce and salsa, pour on casserole and bake 20 minutes. Let stand 10 minutes.

SPAGHETTI WITH WALNUTS
Spaghetti or thin spaghetti (12 ounces)
1/2 cup shelled walnuts
1/4 teaspoon dried thyme
1/2 teaspoon salt
1 garlic clove, crushed
2 tablespoons olive oil (if you want to get fancy, use walnut oil)
1/4 cup warm water
1/4 cup grated Parmesan cheese
2 tablespoons chopped walnuts, optional
Put the spaghetti on to cook. Place the walnuts, thyme, salt and garlic in a blender or food processor and blend to a smooth texture. Slowly pour in the oil. When the spaghetti is almost done, scoop up 1/4 cup of the cooking water, and pour into the walnut mixture, blending to a smooth sauce. Drain the spaghetti. In a warm serving bowl, toss the spaghetti with the sauce. Add the parmesan cheese and toss again. You can sprinkle some chopped walnuts on top for garnish.

GARLIC PASTA
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating
1. Heat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
2. Cook pasta until al dente. Drain, and run under cold water to stop cooking.
3. Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

SALMON BAKED IN PARCHMENT PAPER
4 salmon fillets, 6 to 8 ounces each (or any fish fillet)
1 bunch leeks, sliced thin and well washed
Dry white wine
Olive oil
1 bunch chervil or other fresh herb, chopped
Unsalted butter, melted
1. Heat oven to 350°. Fold a 24-inch sheet of parchment paper in half, and cut out a heart shape about 3 inches larger than fish fillet. Place the fillet near the fold, and place a handful of leeks next to it. Drizzle the fish with wine and olive oil, and sprinkle with salt, pepper, and chervil.
2. Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps. Brush the outside of the package with melted butter. Repeat with rest of fillets.
3. Put packages on a baking sheet, and bake until paper is puffed and brown, about 10 to 15 minutes.

SEA SCALLOPS IN HERB BROTH
1 bunch fresh flat-leaf parsley (about 2 cups)
1 bunch watercress (about 1 1/2 cups), tough stems removed
2 shallots, coarsely chopped
1 teaspoon salt, plus more for scallops
16 sea scallops (about 1 pound)
Freshly ground black pepper
1 teaspoon olive oil
1 teaspoon unsalted butter
1. In a medium saucepan, combine 1 1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.
2. Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.
3. Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.

CHICKEN* MARSALA
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick (*frozen fake-o chicken for me!)
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

PENNE WITH MARSALA MUSHROOMS
1 pound mushrooms, cut in halves or quarters depending on size
2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 cloves garlic, minced
1/4 cup dry Marsala
1/2 cup canned low-sodium chicken broth or veggie stock
1 tablespoon tomato paste
1 tablespoon butter
3/4 pound penne
1/4 cup chopped fresh parsley
Heat the oven to 400 degrees. In a roasting pan or dutch oven, toss the mushrooms with the oil and 1/4 teaspoon each of the salt and pepper. Roast for 15 minutes; some liquid will remain in the pan. Transfer the pan to the top of the stove. Stir in the garlic and Marsala. Simmer until the liquid is almost evaporated, about 4 minutes. Add the broth and tomato paste and simmer until about 1/4 cup of liquid remains, about 2 minutes longer. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the butter and remove from the heat. 3. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain the pasta and toss it with the sauce and the parsley.

HONEY MUSTARD SALMON & PASTA
1 pound salmon fillet
1 tablespoon honey
1/2 teaspoon fresh-ground black pepper
1 tablespoon cooking oil
1 onion, chopped
1/3 cup dry white wine
1 teaspoon grainy or Dijon mustard
3/4 cup heavy cream
1 1/4 teaspoons salt
2 tablespoons chopped fresh parsley
3/4 pound ziti
Heat the oven to 400 degrees F. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/4 teaspoon of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven. In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining 1/4 teaspoon pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain the pasta and toss with the sauce.

BAKED TOMATO & CHEESE PASTA
1/4 teaspoon salt, plus more for pasta water
1 pound imported conchiglie rigate (shells)
2 cups heavy cream
1 cup canned pureed tomatoes
1/4 pound thinly sliced mozzarella cheese
1/2 cup freshly grated pecorino Romano cheese (1 1/2 ounces), plus more for garnish
1/2 cup coarsely shredded fontina cheese (1 1/2 ounces)
1/4 cup crumbled Gorgonzola cheese ( 1 1/2 ounces)
2 tablespoons ricotta cheese
6 fresh basil leaves, coarsely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup very thinly sliced scallion, for garnish
1. Heat oven to 500°. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
2. While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
3. Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.

CAMEMBERT ASPARAGUS BREAD PUDDING
1 1/2 tablespoons unsalted butter plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms
1 small Vidalia or Spanish onion peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread [Como?] (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs room temperature
1. Heat oven to 350°. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
2. Fill a large straight-sided sauté pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
3. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
4. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
5. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
6. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
7. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
8. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

ROAST COD WITH LEEKS, TOMATOES, AND SPINACH
2 tablespoons freshly grated ginger with juices
2 tablespoons low-sodium soy sauce
5 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste
2 pounds leeks, trimmed, cut across into 3/4-inch rings, and washed
2 pounds plum tomatoes, quartered into wedges
6 five- to six-ounce cod fillets or steaks, skin on, 1 to 1 1/4 inches at thickest point
Salt
1 pound fresh spinach, well washed
Olive-oil cooking spray
1. Heat oven to 425° with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
2. Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.

MUSSELS
(Cleaning: Before cooking, sprinkle shells with cornmeal, and soak for twenty minutes in lukewarm water. The shellfish will expel most of their ingested sand.)
4 tablespoons unsalted butter
4 shallots, minced
2 cloves garlic minced
2 sprigs fresh thyme
2 dried bay leaves
2 cups dry white wine
4 pounds mussels (about 48), scrubbed and debearded
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons crème fraîche or sour cream
1. Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
2. Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
3. Remove and discard bay leaves and thyme. Return liquid to low heat; stir in crème fraîche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

SIDES

SESAME ASPARAGUS
1 pound asparagus
2 tablespoons peanut oil
2 tablespoons minced shallots
1 tablespoon sesame seeds
2 teaspoons soy sauce
Dash of toasted sesame oil
Freshly ground black pepper
1. Trim tough ends from asparagus spears. Set spears aside.
2. Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
3. Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
4. Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
5. Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

HOMEMADE FRENCH FRIES
4 medium baking potatoes
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Malt vinegar (optional)
Olive-oil cooking spray
1. Heat oven to 400°. Place a heavy baking sheet in the oven. Scrub and rinse potatoes well, and then cut them lengthwise into 1/2-inch-wide fries. Place fries in a medium bowl, and toss them with olive oil, salt, and pepper.
2. When baking sheet is hot, about 15 minutes, remove from oven, and spray with olive-oil cooking spray. Place prepared potatoes on baking sheet in a single layer. Return to oven, and bake until potatoes are golden on the bottom, about 30 minutes. Turn potatoes over, and continue cooking until golden all over, another 15 minutes. Serve immediately, with malt vinegar, if desired.

ONION ROASTED POTATOES
2 lbs. (8-10 med.) potatoes, peeled or washed and unpeeled, but into large chunks or wedges
1/3 cup olive or vegetable oil
1 envelope Lipton Onion Soup Mix
chopped parsley as garnish
Preheat oven to 450°. Place all ingredients in large plastic bag and shake till evenly coated. Empty into jelly roll pan or any shallow baking/roasting pan. Bake 40 minutes, stirring occasionally, or till potatoes are tender and golden brown. Garnish with chopped parsley if desired.

BAKED POTATOES & GARLIC
4 whole heads garlic
Extra-virgin olive oil
4 Idaho baking potatoes (about 2 1/4 pounds)
Salt and freshly ground black pepper
1. Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
2. Heat oven to 425°. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

ROASTED ACORN SQUASH
2 acorn squash (or butternut)
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 400º. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.
2. In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.

SAUTÉED GREEN APPLES AND LEEKS
2 large leeks, white part only
2 teaspoons unsalted butter
2 large green apples, such as Granny Smith, quartered, cored, and thinly sliced
1. Split leeks in half lengthwise, and trim the bottoms, leaving a little of the root end intact so they stay together. Wash well, and dry. Cut leeks into thin strips about 2 inches long.
2. In a medium sauté pan over medium heat, melt 1 teaspoon butter. Add leeks, and cook until soft, about 3 minutes. Remove from pan, and set aside.
3. Melt remaining teaspoon butter, and add apple slices. Turn heat to high, and cook until apples are lightly browned and soft, about 3 minutes. Return leeks to pan, and toss together to combine. Serve immediately.

SHELLS & GORGONZOLA CHEESE
8 oz. medium pasta shells
1/2 cup heavy cream
1 tablespoon dry sherry (optional)
6 oz. gorgonzola, crumbled; 1 ounce reserved
Freshly ground black pepper
1 slice stale bread, coarsely chopped
1/4 cup chopped toasted walnuts
Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package's directions. Meanwhile, combine the cream, sherry (if using), and 5 oz. of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 minutes. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the breadcrumbs and nuts and sprinkle the topping over the pasta. Dot with the remaining 1 oz. gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 minutes.

MASHED PARSNIPS AND POTATOES
4 tablespoons unsalted butter
2 small leeks, white parts only, washed well, thinly sliced crosswise
1 pound parsnips , peeled, roughly chopped (if parsnips are very large, cut out the core before cooking them)
1 pound Idaho potatoes , peeled, roughly chopped
1/2 cup milk
Coarse salt and freshly ground pepper
1. In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
2. Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

BRUSSELS SPROUTS WITH GLAZED RED ONIONS
1 basket brussels sprouts (about 10 ounces)
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar
Toasted hazlenuts for garnish (optional)
1. Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
2. Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
3. Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
4. Add onions to brussels sprouts, and toss well. Serve immediately.

MASHED POTATOES WITH GOLDEN ONIONS AND ROQUEFORT
3 pounds russet potatoes, peeled and quartered
Salt and freshly ground black pepper
3/4 cup milk
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons olive oil
1 large yellow onion, halved and quartered
3 1/2 ounces Roquefort cheese, crumbled (1/2 cup)
1. Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt, and pepper.
2. Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil; set over double boiler to keep warm.
3. Meanwhile, heat olive oil in a large skillet on medium heat. Add onions, and sauté, stirring often, until golden brown, 10 to 12 minutes.
4. Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.

MEXICAN WHITE RICE
2  15 oz. cans Cream of Celery soup
2 cups sour cream
1 cup finely chopped onion
1 cup finely chopped celery
2  7 oz. cans Ortega chopped greens chiles
3 cups shredded cheddar
3 bags Uncle Ben's boil in the bag rice (or equivalent minute rice)
Mix soup, sour cream, celery, onions, green chiles and 1 ½ cups of cheddar. Add rice and mix well. Pour into buttered 9x13 casserole dish and top with remaining cheese. 30 minutes at 350°.

CREME DE BRIE SAUCE
1 cup white wine
2 tablespoon chopped garlic
2 teaspoon chopped shallots
4 cups heavy cream
4 ounces Brie, rind removed
4 ounces Dijon mustard
Salt and pepper
Reduce wine, garlic, and shallots by 1/2, add cream, and simmer for 10 minutes. Reduce heat, add the Brie and mustard, and mix until smooth. Keep warm until needed.

DESSERT

HONEY GLAZED WALNUT CAKE
1 cup shelled walnuts
1/4 cup allpurpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup light brown sugar
5 large eggs
1/2 cup honey
1/2 cup fresh orange juice
1 teaspoon vanilla extract
Fresh berries to serve on the side
Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack. Combine the honey, orange juice, and vanilla in a small saucepan over mediumlow heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two.

CINNAMON CRUMB CAKE
2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar for dusting
1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

LINCOLN CAKE
=== Streusel ===
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1 1/2 teaspoons instant espresso powder or instant coffee powder
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
=== Cake ===
3 cups sifted cake flour
1 tablespoon baking powder
1 cup whole almonds, toasted
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup almond paste
1 2/3 cups sugar
1/2 teaspoon almond extract
1 cup milk
6 large egg whites, room temperature
=== Glaze ===
1 cup powdered sugar, sifted
1/4 cup whipping cream
1 teaspoon instant espresso powder or instant coffee powder
1/3 cup toasted sliced almonds
For Streusel: Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.
For Cake: Preheat oven to 350° F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)
For Glaze: Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.

COCONUT BONBONS
12 chocolate wafer cookies
1/4 cup shredded unsweetened coconut
2 pints coconut sorbet
12 whole almonds
26 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable shortening
1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
2. In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
3. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.

COWBOY COOKIES
3 sticks butter
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tablespoon vanilla
3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
3 cups chocolate chips
3 cups rolled oats
2 cups coconut
2 cups pecans
Cream butter and sugars. Beat in eggs; add vanilla. Add next five ingredients until blended. Stir in chips, oats, coconut and pecans. Bake at 350° for 10-12 minutes.

SCOTTISH BANANA COOKIES
2/3 cup butter
1 cup sugar
2 eggs
1 teaspoon almond flavoring
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup banana, mashed
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add almond flavoring. Sift together dry ingredients. Add alternately with the bananas. Drop by teaspoonfuls onto greased cookie sheets. Bake at 400° for 15 minutes. Dip in chocolate?

SWEET POTATO PIE
2 eggs, well beaten
1 1/4 cups milk
3/4 cup sugar
1/2 teaspoon each of salt, cinnamon, nutmeg
2 tablespoons rum
4 tablespoons butter, melted
Preheat oven to 425 degrees. Prepare single-crust pie dough and line 9-inch pie plate. Combine all ingredients in large bowl and beat until smooth and blended. Pour into pie crust. Bake 10 minutes at 425°, then reduce.

CHEESE & HONEY PIE
4 ounces shortcrust pastry
8 ounces low fat cheese, such as ricotta
3 tablespoons honey
2 eggs, well beaten
Juice of 1/2 a lemon
1 teaspoon cinnamon
4 ounces walnuts, crushed
Preheat oven to 350 degrees. Line a 8-inch flan dish with the pastry and bake blind for 10 minutes. While pastry is cooking, mix the cheese with the honey. Add eggs, lemon juice and half the cinnamon and mix thoroughly. Cover the pastry base with walnuts and pour the mixture on top. Cook for 30 minutes in a preheated moderate oven at 375 degrees. Make sure the mixture is set and then sprinkle the remaining cinnamon on top

WHITE PEPPER SHORTBREAD
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons ground white pepper
Preheat the oven to 350 degrees F. In a mixer with a paddle attachment, cream the butter until fluffy. Add 1/2 cup of the sugar and cream together until light and fluffy. Add the flour, cornstarch, and pepper, and mix just until combined. On a well-floured surface, roll out the dough to about 3/4-inch thickness. Transfer it to a parchment paper-lined baking sheet (preferably one with sides) and continue rolling out the dough, pushing out towards the edges of the pan, to 1/4-inch thickness. Prick the dough all over with a fork, then sprinkle with 1 tablespoon sugar. Bake for 25 to 30 minutes, rotating the pan after 10 minutes. Shake the pan as you rotate it, to settle the dough. When the surface is golden, remove from the oven and sprinkle immediately with the remaining 1 tablespoon of sugar. Cut immediately into bars with a sharp knife or pizza cutter and let cool in the pan. Store in an airtight container.